• The Korean Journal of Nuclear Medicine Technology
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• v.13 no.3
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• pp.165-170
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• 2009

Purpose: Nowadays, NM (in vitro lab) and LM (TLA lab) are overlaped in almost all tests. in this case, how can NM develop continually in a keen competition with LM. we studied to find out current situation and problems after comparing NM with LM. Then, to improve our technic. Methods and meterials: We studied from October 2008 to February 2009 at department of nuclear medicine Seoul National University Bundang Hospital visited 108 patients. We assayed TSH, $FT_4$ by Ria-mat{TSH (n=23), $FT_4$ (n=19)} and AFP, CEA, PSA by manual. {AFP (n=24), CEA (n=31), PSA (n=31)}. On the other hand, LM was measured by TLA system. Results: NM was similar to LM (value of AFP), NMLM (value of PSA,TSH), NM$\leqq$LM (value of $FT_4$ in range 0.01~1.00 ng/mL), NM$\geqq$LM (value of $FT_4$ in range 1.00~6.00 ng/mL) Conclusions: There was no test which result showed big difference remarkably, but several tests have some difference totally or partly. It means that there is possibility to judge wrongly (normal patient->abnormal, abnormal->normal). So, we need to consider always when we report the result.

• Food Science of Animal Resources
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• v.35 no.4
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• pp.421-430
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• 2015

This study was performed to investigate the possibility of the addition of mugwort herb extract (MH) and vitamin C (VC) alone (0.05%) and in combination (0.05% each) on shelf-life of seasoned pork. The combination of VC+MH demonstrated a significant reduction in thiobarbituric acid reactive substances, and volatile basic nitrogen in seasoned pork. Also, the pH values, total lactic acid concentration, lactic acid bacteria count, and the sensory properties (discoloration, flavor, and overall acceptability) of seasoned pork were not significantly affected by adding MH and/or VC. All seasoned pork were rejected by sensory panel when LAB count reached levels of 5-6 Log CFU/g, TLA concentration has been above a level of 3.6-3.9 mg lactic acid/g, and pH values ranged from 5.31-5.51 (15 d). Therefore, the findings showed that spoilage of seasoned pork does not appear to be the result of lipid oxidation, but is caused by lactic acid producing bacteria which result in sour odor.