• Korean Journal of Poultry Science
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• v.32 no.2
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• pp.125-133
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• 2005

Morphometric changes in testicular Sertoli and Leydig cells from hatching to adulthood were studied using Korean native chickens of 1, 2, 4, 6, 8, 10, 12, 14, 16, 18, 21, 24, 28, 32, 44, 52 and 64 weeks (n=13 chickens per group) of age. The objective of this study was to understand the developmental phase of the Sertoli and Leydig cells with age. Testis of chickens was fixed by whole body perfusion using a fixative containing $2.5\%$ glutaraldehyde in cacodylate buffer, processed and embedded in Epon-araldite. Using 1 Um sections stained with methylene blue-azure II, qualitative and quantitative (stereological) morphological studies were performed. The average volume of a testis of 1 week old Korean native chickens was determined as $0.148\;cm^3$ and the parameter increased linearly from 1 week to 21 weeks days $(28.86\;cm^3)$, and did not change from 21 weeks to 64 weeks. The volume density of the seminiferous tubules increased with age from $32.6\%$ at week 1 to $92.89\%$ at week 64. The volume density of the interstitium represents $67.4\%$ of the testicular parenchyma at week 1. This proportion progressively diminished during development to reach a value of $7.11\%$ at week 64. The volume density of the Leydig cells decreased almost linearly from 1 week $(4.9\%)$ to 14 weeks $(1.7\%)$ and remained unchanged thereafter. In contrast, the Sertoli cells occupied a volume density of $3.4\%$ at week 1, increased progressively up to 18 weeks of age $(10.79\%)$ and remained unchanged thereafter. The absolute volume of the Leydig and Sertoli cells per testis increased significantly from week 1 to week 21 but did not change significantly from week 24 to week 64. The number of Leydig cells per testis increased almost linearly from 1 week to 21 weeks, remained high and unchanged with advancing age. The number of Sertoli cells per testis increased gradually with age from 1 week to 14 weeks and remained unchanged thereafter.

• Nuclear Medicine and Molecular Imaging
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• v.40 no.5
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• pp.249-256
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• 2006

Purpose: Although computed tomography (CT) is widely used for diagnosing liver metastasis from colorectal cancer, diagnostic accuracy of CT is not satisfactory. Magnetic resonance (MR) imaging and F-18 FDG PET has been reported to be superior to CT. However, studies on direct comparison of PET and MR are scarce. We compared the diagnostic accuracy of FDG PET and MR in detecting liver metastasis from colorectal cancer. Materials and Methods: Among 363 colorectal cancer patients who underwent F-18 FDG PET (ECAT, Siemens-CTI, Knoxville; Gemini, Philips, Milpitas, U.S.), 26 patients (M:F=17:9, age=$62{\pm}11$) underwent MR to evaluate suspicious metastatic liver lesions. Finally, 35 liver lesions detected by CT from 26 patients were enrolled for analysis. PET and MR results were compared with pathologic reports, clinical findings or follow-up results. Results: Of the 35 lesions, 18 lesions (51.4%) were diagnosed as liver metastases, while remaining 17 (48.6%) as benign. The sensitivity and the specificity of PET were 94.4% and 94.1%, respectively, compared to 100% and 82.4% for MR. MR and PET was concordant in 30 lesions (85.7%: 17 metastatic (94.4%) and 13 benign (76.5%) lesions. ROC curve analysis revealed maximal SUV of 3.1 as the optimum standard in differentiating metastatic from benign liver lesions (AUC=0.897, p<0.001, sensitivity 83.3%, specificity 94.1%). For small lesions less than 1 cm ln diameter (n=20), diagnostic accuracy of PET was comparable to that of MR. Conclusion: F-18 FDG PET showed good diagnostic performance in detecting liver metastasis from colorectal cancer, which was comparable to MR.

• Nuclear Medicine and Molecular Imaging
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• v.40 no.5
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• pp.257-262
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• 2006

Purpose: The standard protocol using large volume of oral contrast media may cause gastrointestinal discomfort and contrast-related artifacts in PET/CT. The aim of this study was to evaluate the usefulness of low dose oral contrast in $^{18}F-FDG$ PET/CT. Materials and Methods: We retrospectively reviewed the whole-body PET/CT images in a total of 435 patients. About 200 ml of oval contrast agent (barium sulfate) was administered immediately before injection of $^{18}F-FDG$. The FDG uptake of intestines was analyzed by visual and semi- quantitative method on transaxial, coronal and saggital planes. Results: Seventy (16%, 113 sites) of 435 images showed high FDG uptake (peak SUV > 4); 50 (74%, 84 sites) with diffuse and 20 (15%, 29 sites) with focal uptake. The most commonly delivered site of oral contrast media was small bowel (n=27, 39%). On PET/CT images, FDG uptake coexisted with oral contrast media in 26 patients (54%, 38 sites) with diffuse pattern and 9 (45%, 9 sites) with focal pattern, and by sites, those were 38 (45%) and 9 (31%), respectively. In small bowel regions, the proportion of coexistence reached as high as 61% (29/47 sites). A visual analysis of available non-attenuation corrected PET images of 27 matched regions revealed no contrast-related artifact. Conclusion: We concluded that the application of low dose contrast media could be helpful in the evaluation of abdominal uptake in the FDG PET/CT image.

• The Korean Journal of Nuclear Medicine Technology
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• v.17 no.1
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• pp.11-17
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• 2013

Purpose: The use of SUV which should be normalized by lean body mass (LBM) is recommended for PET response criteria in solid tumors. LBM which was determined by whole body CT was used for SUV normalization (SUL) in this study. The purpose of the present study was to assess interobserver and intraobserver reproducibility of SUL measurements in reference organs. Materials and Methods: F-18 FDG PET/CT was conducted on 52 subjects and LBMs were directly determine by whole body CT for normalization of SUV. The 3 cm diameter spherical VOI, $1\times2$ cm cylindrical VOI, 2 cm diameter spherical VOI were placed in the liver, descending aorta and spleen, respectively. Experienced two observers measured SULmax and SULmean in each organ. Repeated measurements were conducted two weeks apart by observer 1 blind to previous results. Similarly, measurements were conducted on the same patients by observer 2. For assessing reproducibility(or repeatability), the paired t-test, Pearson's correlation coefficients (CC), and technical error of measurement (TEM) were calculated. Results: For interobserver reproducibility in liver SULmax and SULmean, no significant differences were found between observers(paired t-test, P=0.536, 0.293, respectively). CC and TEM for liver SULmean were 0.909 (P=0.000) and 0.067 SUL unit, respectively. Corresponding figures for liver SULmax were 0.882 (P=0.000) and 0.117 SUL unit, respectively. For intraobserver reproducibility in liver SULmax and SULmean, no significant differences were observed within observer1 (paired t-test, P=0.374, 0.268, respectively). CC and TEM for liver SULmean were 0.924 (P=0.000) and 0.061 SUL, respectively. Corresponding figures for liver SULmax were 0.908 (P=0.000) and 0.104 SUL, respectively. Similarly, no significant differences were found in SULmax and SULmean of the spleen and aorta between observers. Conclusion: The current study demonstrated that both SULmean and SULmax measurements in normal reference organs are highly reproducible. Reproducibility of SULmean in reference organs were slightly better than SULmax. Interobsever technical error of measurement was less than 0.10 SUL unit for liver SULmean, and 0.12 SUL unit for liver SULmax. Intraobsever technical error of measurement was less than 0.07 SUL unit for liver SULmean, and 0.11 SUL unit for liver SULmax.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.521-530
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• 2009

Perilla leaves powder was added to cookies to determine a practical use for the herb, which has been shown to have medical benefits and functionality. We examined the antioxidant activity and quality characteristics of cookies prepared with different amounts (as ratios of 0.5%, 1%, 3%, 5% to the total materials) of perilla leaves powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic compound content in perilla leaves powder and cookies. The quality characteristics of the perilla leaves cookie were estimated in terms of the bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations. While the bulk density and pH of the dough as well as total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased, the spread factor, loss rate, leavening rate and L value of the cookies decreased with increasing perilla leaves powder content(p<.05). The consumer acceptability scores for the $1{\sim}3%$ perilla leaves cookie groups ranked significantly(p<.05) higher than those of the other groups in appearance, taste, flavor, texture, and overall preference. This study suggests that perilla leaves powder is a good ingredient to increase the consumer acceptability and the functionality of cookies.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.919-929
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• 2007

In this study, we applied a steam treatment to black sesame to determine the optimum treatment conditions, and also examined the antioxidant effects and quality characteristics. For black sesame gruels, roasting can be used in a variety of ways in cooking to enhance functionality and preference. We found that the solid content increased with the addition of 70% steamed black sesame in the glutinous rice-black sesame gruel samples, and for glutinous black rice-black sesame gruels, solid content was highest with the addition of 50% steamed black sesame. For the chromaticity, the L-value decreased as the addition of steamed black sesame increased in all the black sesame gruels made with the steamed black sesame. With regard to texture, the cohesiveness, springiness, gumminess, chewiness, and adhesiveness of the gruels made with steamed black sesame were highest when 60% steamed black sesame was added. The results of the sensory test showed that overall preference was highest for the glutinous rice-black sesame gruel made with 60% steamed black sesame, while the glutinous brown rice-black sesame gruels were preferred with 60% and 70% additions, and the glutinous black rice-black sesame gruel was deemed best with 60% steamed black sesame. The most appropriate ratios of steamed black sesame in the black sesame gruels, with regard to overall quality, are as follows: 60% steamed black sesame for the glutinous rice-black sesame gruel, 60% and 70% steamed black sesame for the glutinous brown rice-black sesame gruel, and 60% steamed black sesame for the glutinous black rice-black sesame gruel.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.342-347
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• 2006

Korean pear juice heat-treated at various temperatures (110, 120, 130, 140, and $150^{\circ}C$) and times (1, 2, 3, 4, and 5 hr) was analyzed to determine total polyphenol, total flavonoid, free sugar, and 5-HMF contents, and DPPH free radical-scavenging activity. Total polyphenol, total flavonoid, and 5-HMF contents, and antioxidant activities increased, whereas fructose content decreased with increasing heat treatment temperature and time ($p\;{\pm}\;0.007\;mg/g$ with treatment at $150^{\circ}C$ for 1 hr (unheated pear juice: $0.233\;{\pm}\;0.024\;mg/g$). Highest total flavonoid content was $561.49\;{\pm}\;16.93\;{\mu}g/g$ with treatment at $150^{\circ}C$ for 4 hr (unheated pear juice: $1.50\;{\pm}\;0.20\;{\mu}g/g$). $IC_{50}$ value was highest, $1.93\;{\pm}\;0.01\;mg/g$, at $150^{\circ}C$ for 2 hr, whereas that of unheated pear juice was $64.58\;{\pm}\;0.99\;mg/g$. Glucose content was not affected by treatment conditions, whereas fructose content decreased with treatment at $140^{\circ}C$ for 3 hr. Highest 5-HMF content was $5,594.93\;{\pm}\;6.43\;ppm$ at $150^{\circ}C$ for 5 hr (unheated pear juice: $2.04\;{\pm}\;0.21\;ppm$). Correlation coefficients were observed among total phenolic, total flavonoid, and antioxidant activities, and between fructose and 5-HMF at significance level (p<0.001).

• Korean Journal of Agricultural Science
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• v.14 no.2
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• pp.318-328
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• 1987

The results of experiment to review the optimum pasteurization condition for the raw milk produced in Korea by using UHT procedure of $100-145^{\circ}C$, the changes in chemical composition, microbiological aspects and the keeping quality of the heat treated milk are summarized as follows: 1. In UHT milk sterilized at $100-145^{\circ}C$, the pH value decreased from 6.55 to 6.33 but protein, fat, lactose and ash did not show significance changes while casein nitrogen and non-protein nitrogen increased but non-casein nitrogen and filterable nitrogen decreased. 2. Calcium content decreased gradually from 119.8 mg/100 g of raw milk to 75.75 mg/100 g at $145^{\circ}C$ as the heat treatment increased and vitamin C decreased rapidly from 1.37 mg/100 ml to 0.82 mg/ 100 ml while artificial digestibility increased from 14.07% of raw milk to 26.0% as the heat treatment increased. 3. As the heat treatment increased, microorganism counts decreased to $0.5{\times}10^2/ml$ and were not found above $135^{\circ}C$ - coliforms and psychrotrophic bacteria from $100^{\circ}C$ thermoduric bacteria, thermophiles, mould and yeast from $125-130^{\circ}C$. Heat treatment above $135^{\circ}C$ showed 100% sterilization effect. 4. The result of preservation test for heat treated milk did not show any significant changes in titratable acidity and general composition at $4^{\circ}C$, $25^{\circ}C$ and $37^{\circ}C$ up to 15 days. Viable bacteria counts, coliforms and psychrotrophic bacteria were not found but loss of vitamin and increase in viable bacteria counts appeared after 20 days.

• Korean Journal of Agricultural Science
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• v.14 no.2
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• pp.309-317
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• 1987

The raw milk produced in Korea was heated at $70^{\circ}C$, $75^{\circ}C$, $80^{\circ}C$, $85^{\circ}C$, $90^{\circ}C$, $95^{\circ}C$ and $100^{\circ}C/15sec.$. The changes in chemical composition and microbiological aspects of the milk were summarized as following results: 1. In high temperature pasteurized milks as the heat treatment increased, pH value decreased but protein, fat, lactose and ash did not show significant changes in their contents while casein nitrogen and non-protein nitrogen increased but non-casein nitrogen and filterable nitrogen decreased in their contents. 2. Calcium content of raw milk decreased from 119.79mg/100g to 111.86mg/100g at $75^{\circ}C$ and to 106.24mg/100g at $100^{\circ}C$. Vitamin C decreased from $1.37mg/100m{\ell}$ of raw milk to $1.15mg/100m{\ell}$ at $75^{\circ}C$ and $0.94mg/100m{\ell}$ at $100^{\circ}C$. Artificial digestibility increased as the heat treatment got higher. 3. Viable bacteria counts decreased from $9.0{\times}10^3/m{\ell}$ at $75^{\circ}C$ to $3.4{\times}10^2/m{\ell}$ at $100^{\circ}C$. Coliforms were not found at $70^{\circ}C$ and thermoduric bacteria, thermophiles, psychrotrophic bacteria, mould and yeast decreased rapidly as the heat treatment increased. 4. The results of Keeping quality test for high temperature pasteurized milk showed that the' milks preserved at $25^{\circ}C$ and $37^{\circ}C$ were clotted just after 1 day but the milk preserved at $4^{\circ}C$ showed good shelf life which did not have any deterioration in titratable acidity, microorganisms and com positions.

• Journal of dental hygiene science
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• v.17 no.4
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• pp.333-340
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• 2017

The prevalence of periodontal disease was steadily increased. The best prevention methods for periodontal disease are teeth brushing and scaling. The purpose of this study was to investigate the status of scaling experience and related factors among some workers. Total 455 workers in 5 manufacturing companies in Gwangju were selected using convenience sampling method. General characteristics, work-related characteristics, oral health-related characteristics and scaling experience were collected by self-reported questionnaires. Chi-square tests, t-tests and multiple logistic regression analysis were performed to investigate the factors influencing the scaling experience using SPSS software. Statistical significance was defined as a p-value<0.05. The proportion of scaling experience during the past year was 47.0%. In simple analysis, age, current working position, number of oral disease, interest in oral health, use of secondary oral products, oral health screening use, oral health education experience and awareness of scaling inclusion in the National Health Insurance (NHI) coverage were associated with scaling experience. Finally, the odds ratios (ORs) for scaling experience were significantly higher in younger subjects (adjusted OR [aOR], 3.09; 95% confidence internal [CI], 1.60~5.96), assistant manager (aOR, 2.68; 95% CI, 1.55~4.63), subjects with high interest in oral health (aOR, 2.15; 95% CI, 1.02~4.52), subjects with oral health screening use (aOR, 2.76; 95% CI, 1.50~5.11) and awareness of scaling inclusion in the NHI coverage (aOR; 2.91, 95% CI, 1.80~4.72) in multiple logistic regression analysis. Scaling experience was relatively low (47.0%). The related factors with scaling experience were age, working position, use of screening and awareness of scaling inclusion in the NHI coverage. Considering these factors will increase the utilization rate of scaling.