• Proceedings of the Korea Water Resources Association Conference
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• 2012.05a
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• pp.327-331
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• 2012

본 연구에서는 실무에서 적용하고 있는 매개변수 산정방법인 L-moment 방법과 자료계열의 이상치를 고려하여 수정 제시된 TL-moment 방법을 비교 분석하여 빈도해석을 수행하는 경우, 보다 효율적인 매개 변수 산정방법으로 수공구조물 설계 및 재난방재계획에 합리적인 기준을 제시하고자 하였다. 산정방법의 비교를 위하여 서울특별시를 대상으로 강우자료를 수집하였으며, 국내 강우에 적합한 확률분포형으로 선정되어 있는 Gumbel 분포형에 적용하여 모멘트와 확률강우량을 산정하였다. 또한, 산정된 모멘트와 지속기간 25개, 재현기간 8개년의 확률강우량을 비교하여 타당성을 검토하였다. 본 연구의 수행으로 TL-moment 방법에 의한 모멘트의 변동폭이 L-moment 방법 보다 작게 산정되었으며, 산정된 확률강우량의 비교에서 이 상치의 보정이 확인되었다.

• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.34-39
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• 2015

In this study, portective effect on DNA damage several mushrooms (Pleurotus ostreatus, Flammulina velutipes, Lentinula edodes) according to cooking methods was investigated using Comet assay. Three edible mushrooms were cooked by grilling, blanching, pan-frying, or by preparing 'Jeon' (traditional Korean pancake). Cells were incubated in medium with 4 kinds of samples for 48 h ($37^{\circ}C$) were further treated with hydrogen peroxide ($H_2O_2$) for 5 min as an oxidative stimulus. Oxidative damage was evaluated by single-cell gel electrophoresis (Comet assay) and quantified by tail DNA% (TD), tail length (TL), tail moment (TM). Though oxidative DNA damages expressed as TD, TL, TM of 4 cooked samples were higher than raw sample, which means lower protective activities, all samples including raw sample had significantly higher protective effects than the positive control (p<0.05). The protective effect on DNA damage of cooked samples decreased much more when soybean oil added, likely due to the thermal oxidation of oil during cooking. Although heat treatment could degrade protective effect on DNA damage of mushrooms, the cooked mushroom had significant effect on oxidative stress. In conclusion, grilling and blanching were the most advantageous cooking methods to protect oxidative DNA damage induced by $H_2O_2$.

• Toxicological Research
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• v.22 no.2
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• pp.75-85
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• 2006

This study was designed to evaluate the possible DNA damaging effects of T-2 toxin using an alkaline single cell gel electrophoresis (SCGE) comet assay and also to investigate toxic effects in chickens. A total of 20 chickens were used in these experiments. Graded concentrations of dietary T-2 toxin (0, 4, 8, and $16{\mu}g/g$ of diet) were given to groups of 5 broiler chickens. In comet assay, The DNA damage was analysed by the tail extent moment (TEM) and tail length (TL), which were used as markers of DNA strand breaks in SCGE. A significant dose-dependent increase in the extent of DNA migration as well as in the percentage of cells with tails was observed after treatment with T-2 toxin (P<0.05). Treatment with the low T-2 toxin ($4{\mu}/g$ of diet) induced a relatively low level of DNA damage in comparison with the high T-2 toxin ($16{\mu}/g$ of diet) group. The growth rate was significantly reduced by concentrations of 8, and $16{\mu}/g$ of diet (P < 0.05). The feed conversion ratio were significantly affected by any concentrations (P < 0.05). The relative weight of the spleen, and lung was decreased by the growth inhibitory concentrations. The bursa of Fabricius, thymus, and kid- ney were decreased in relative weight by concentrations of $16{\mu}/g$ of diet. The relative weight of the liver and heart were unaffected. The hemoglobin (Hb), hematocrit (HCT), and mean corpuscular hemoglobin (MCH) were decreased at concentration of $16{\mu}/g$ of diet. As compared with control chickens, there was no marked change in serum components except uric acid in T-2 treated chickens. All lymphoid tissues retained atrophic and lymphoid cell depletion throughout the three weeks trial.