• Archives of Plastic Surgery
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• v.36 no.3
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• pp.283-288
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• 2009

Purpose: Frey's syndrome is a common complication after parotid surgery and characterized by gustatory sweating and flushing in the periauricular area during meals. Although a variety of methods have been proposed to prevent this postoperative problem but they have been unsatisfactory. In this article, therefore, botulinum toxin A was used to treat nine patients with Frey's syndrome and its duration effect after injection was investigated. Methods: Nine patients became the object of study about the effect of botulinum toxins as treatment of Frey's syndrome. Age of patients ranged from 25 to 78 years (mean, 43.7 years). Six of nine patients had both symptoms of gustatory sweating and flushing. And the others had only gustatory sweating symptom. Using Minor starch iodine test, the affected skin area was detected, and it was marked by $1cm^2$ sized grid appearance. After application of EMLA cream on the gustatory sweating area, botulinum toxin A was injected intracutaneously into the affected skin area ($2.5U/cm^2$). Patients were followed up from six to fifteen months (mean, about 12 months) and asked about improvement of their symptoms. Results: The treatement with botulinum toxin A took effective within two days after injection. Six months after injection, gustatory sweating disappeared completely in all patients, and five of six patients who had gustatory flushing improved in their symptom. Last follow-up, no patients complained of recurrent gustatory sweating and flushing except one. One patient, seven months after initial injection, was retreated with botulinum toxin A because of recurrence, and the result was successful. The duration of the effect after botulinum toxin A treatment was ranged from seven to thirteen months. One patient in our series experienced the upper eyelid weakness as adverse effect, but it improved spontaneously. Conclusion: Local injection of botulinum toxin A is an effective, safe and long - lasting method for treatment of Frey's syndrome. Hereafter, however, additional study will be required to evaluate the duration effect of botulinum toxin A according to frequency in use and dosage.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.504-510
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• 1988

The physicochemical properties of rice flours which were obtained by dry milling(blade, hammer, test and micro mill) and wet & dry milling (roller & micro mill) were investigated. The resulting flour particle sizes were reduced in the order that of blade, hammer, test, micro and roller & micro mill. Scanning electron microscopic examination showed that the starch granules were freed from the imbedding matrix as the particles became finer. The test-milled flour had the hightest levels of starch damage, maltose value and hot-water soluble amylose content, and the blade-milled flour showed the lowest levels. Amylograph viscosity and gelatinization temperature of the flours decreased as the particles became finer, and the addition of $Hg^{+2}$ increased the peak viscosity of the dry-milled flour pastes, whereas the wet & dry-milled flour did not show any changes. The blue values and ${\lambda}$max values of the iodine complex of the cold-water extractable ${\alpha}-D-glucan$ from flours were in the range of 0.023-0.029 and 518-522nm, respectively, indicating these materials were shown to be mainly composed of amylopectin-like polymer.

• Korean Journal of Head & Neck Oncology
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• v.23 no.2
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• pp.142-146
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• 2007

Objectives and Backgrounds : After parotidectomy, some of patients complain gustatory sweating, facial flushing and discomfort in the same area. A series of these symptoms are supposed to be caused by the aberrant regeneration of the secretory parasympathetic fibers to sweat glands and blood vessels of the skin following parotidectomy. In this study, we want to compare the efficacy of thermography to the Minor's starch-iodine test for determining the presence of Frey's syndrome. Materials and Methods : 48 patients who underwent total or superficial parotidectomy from March 2002 to December 2004 were selected for this study. A subjective clinical questionnaire and the objective Minor's starchiodine test were performed to evaluate the incidence of this syndrome. Total 21 patients were confirmed as positive Frey's syndrome and infrared thermography was performed for them. Result : Frey's syndrome occurred in 21 patients(43.8%). The average temperature of parotidectomy site and normal opposite area were $27.65^{\circ}C\;and\;26.41^{\circ}C$ respectively. Thermography showed temperature difference in 20 patient(95.2%) and the difference of temperature was statistically significant above $1.0^{\circ}C$(p<0.001). The severity of symptoms were related with the difference of temperature(p<0.05). Conclusion : Thermography is useful, non-invasive, simple and quantifying method to diagnose Frey's syndrome. Additionally, this geographic diagnosis is available to show the accurate area for botulinum toxin injection.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.271-275
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• 1972

Effects of solvent extraction by immersion on the quality and storage stability of Korean rice were studied. Proportions of lipid extracted from whole grain of rice by immersing into two volumes(v/wt) of hexane and ethanol for 72 hours at room temperature were 0.41% and 0.38% respectively. Small changes of water content and hardness of rice were observed by solvent treatment. Cooking characteristics; that is, water-uptake ratio. extended volume, total solid, and starch-iodine blue test of rice was markedly changed by ethanol treatment, while little changes were observed by hexane treatment. No considerable differences in moisture sorption isotherm of rice were observed by both solvent treatments. Changes in TBA number and stale flavor appearance of rice treated with or without solvent immersion during storage at $60^{\circ}C$ showed that rice treated with hexane had best storage stability compared to ethanol treatment, while ethanol treatment of rice had better storage stability than no treatment. Similar results were noted in changes of the flavor score of cooked rice samples which were freeze dried.

• Korean Journal of Plant Resources
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• v.26 no.1
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• pp.9-18
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• 2013

The aim of this study is to provide the basic data for yacon [Samallanthus sonchifolius (Poepp. & Endl.) H. Robinson] in dietary food. The nutritional compositons, such as protein, ash, carbohydrate, dietary fiber, vitamin and fructooligosaccharide, were analyzed for 4 yacon germplasm lines. Yacon has low calories with only 46~56 kcal/100 g. The contents of water, fat, ash, protein, carbohydrate and dietary fiber were ranged 85.9~86.8%, 0.1~0.2%, 0.2~0.3%, 0.5~0.7%, 12.2~13.1% and 1.05~1.14%, respectively. The iodine-starch test did not show any color or precipitation reaction, which indicates that yacon has no starch content. However, in the absence of starch, yacon is rich in fluctooligosaccharide, which is between 9.6~11.1%. Maltose is present in the larger amount, followed by sucrose, glucose, and fructose in terms of free sugars. The analysis of minerals revealed that yacon contains potassium in the larger amount of 141~176 mg/100 g F.W., followed by magnesium at 8.2~10.6 mg, calcium, and sodium representing the least present mineral. Yacon proved to have a total of 17 types of amino acids, which are between 404.0~581.8 mg per 100 g of yacon. Glutamic acid, the main sweetening component, is present in the large amount of 94.0~182.2 mg/100 g F.W., followed by aspartic acid, arginine, and alanine. The proportion of the essential amino acid was 24.8~33.6%. Results of analysis also showed that yacon contains 0.001~0.024 mg, 0.03~0.11 mg, 0.02~0.3 mg, 0.3~0.4 mg and 14.1~20.6 mg of ${\beta}$-carotene, thiamin, riboflavin, niacin, and ascorbic acid, respectively. It is also likely to be highly used as functional food material in the future because it is abundant in both fluctooligosaccharide and antioxidants which are important functional components.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.6
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• pp.800-804
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• 1997

To evaluate the characters related to rice grain quality as affected by silicate application, the ripened color, appearence and physicochemical properties of rice grain which were produced at the silt-loam paddy field of National Yeongnam Agricultural Exeperiment Station with a little poor drainage for trials on long-term effects of continuous application of same fertilizer were analyzed comparing with the NPK fertilizer an the NPK＋compost in 1995. The whiteness value and color space value in ripened color of rice hull by silicate application were higher than those in the plots of NPK and NPK＋compost, because of low percentage of rusty grain and sooty grain, The percentage of perfect grain in brown rice and in milled rice by the silicate application increased by 6.1~7.5% and by 1.8~3.5% respectively, as compared with the NPK application and white core and white belly of milled rice were decreased, The amylose content, protein content and starch-iodine blue value of milled rice by silicate application were lower than those in the plots of NPK and NPK＋compost, while the peak point and breakdown viscosity of gelatinized rice flour on amylograph, and tastes value evaluated as a indicater of pannel test by nireco tester were higher. By silicate application these factors could be affected toward better in eating quality.