• Radiation Oncology Journal
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• v.26 no.1
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• pp.45-55
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• 2008

Purpose: This study evaluates the association of estrogen receptor(ER), progesterone receptor(PR), Her-2, COX-2, and survivin with the clinicopathological features and outcomes in young Korean women with breast cancer using recently developed tissue microarray(TMA) technology. Materials and Methods: A cohort of 212 young patients with breast cancer diagnosed at the age of 45 years or younger from March 1994 to August 2005, were enrolled in this study. The age range of patients was $23{\sim}45$ years(median age, 39 years). The minimum and median follow-up periods were 24 months and 60 months, respectively. Serial sections of primary tumors were processed by the use of a TMA for immunohistochemical staining for five biomarkers. The correlation of these five biomarkers and the clinicopathological features and outcomes were analyzed by statistical methods. Results: The majority of the patients were stage T1(90 patients) or T2(101 patients), and 105 patients(49.5%) had an axillary node metastasis. The 5-year overall and relapse free survival rates for all of the patients were 90.4% and 82.3%, respectively, and 36 patients had a locoregional or distant metastasis as a first event. Positive expression of ER, PR, Her-2, COX-2, and survivin was determined in 38.2%, 45.3%, 25.9%, 41.5%, and 43.4%, of the tumor samples, respectively. Tumor stage, nodal status, age, as well as expression of ER, PR, and HER-2 status were significantly associated with the disease free survival rate. Tumor stage, nodal status, as well as expression of ER, PR, and HER-2 were significantly related with the overall survival rate. Expression of COX-2 and survivin were not single independent prognostic factors for the disease free and overall survival rate although co-expression of HER-2 and COX-2 had a tendency as a poor prognostic factor. By multivariate analysis, only T stage and lymph node status were significant prognostic factors, and ER status was a marginally significant prognostic factor(p=0.075). Conclusion: Expression of ER, PR and HER-2 were significant prognostic factors for the relapse free and overall survival rate. Expression of COX-2 and survivin were not prognostic factors for young women with breast cancer.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.340-349
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• 2011

This study examined the roles of autolytic enzymes and microorganisms in the ripening process of salted Alaska pollack tripe made with various concentrations of salt i.e, 7.5% and 20% by weight. Salted Alaska pollack tripe treated with antibiotic agents for the inhibition of microbial growth and a control were prepared experimentally, and changes in chemical composition and viable cell counts were investigated, individually, during the ripening process. Just after the preparation of the low salt Alaska pollack tripe made with 7.5% salt, viable bacterial cells occurred at a level of $10^5$ CFU/g. In the control, bacterial counts increased rapidly to $10^7$ CFU/g by the 14th day of ripening. However, in the sample treated with antibiotic agents, counts were decreased to a level of $10^4$ CFU/g by the 3rd day of ripening and increased gradually to $10^6$ CFU/g by the 5th day of ripening, and then the same value was maintained there-after. Just after the preparation of the high salt Alaska pollack tripe made with 20% salt, viable bacterial cells occurred at a level of $10^3$ CFU/g. In both the samples treated with antibiotic agents and the control, bacterial counts decreased rapidly to $10^0$ CFU/g by the 45th day of ripening and increased gradually there-after. The content of amino type nitrogen was 76.3 mg% just after the preparation of the low salt Alaska pollack tripe made with 7.5% salt. Amino type nitrogen content was increased to 283.5 mg% by the 5th day of proper ripening in the control, but it was increased to 208.0 mg% in the sample treated with antibiotic agents. The difference in amino type nitrogen content was 75.5 mg/100 g. The content of amino type nitrogen was 57.2 mg% just after the preparation of the high salt Alaska pollack tripe made with 20% salt. Amino type nitrogen content was increased to 198.3 mg by the 60th day of proper ripening in the control, but it was increased to 162.0 mg% in the sample treated with the antibiotic agents. The difference in amino type nitrogen content was 36.3 mg/100 g. The contents of VBN and TMA-N were 102.1 mg% and 20.5 mg%, respectively, at the 7th day of ripening in the low salt Alaska pollack tripe made with 7.5% salt. The content of VBN was 60.0 mg% and TMA-N was not detected at the 21st day of ripening in the sample treated with antibiotic agents. The control sample was spoiled by the 7th day of ripening but the sample treated with antibiotic agents was not spoiled by the 21st day of ripening. On the other hand, VBN content was 37.2 mg% and TMA-N was not detected at the 90th day of ripening in the high salt Alaska pollack tripe made with 20% salt, and the control sample was not spoiled.

• The korean journal of orthodontics
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• v.29 no.5 s.76
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• pp.521-534
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• 1999

The purpose of this study was to find the difference of stress distribution on canine altered by the application point of preangulated T-loop spring. For this study, the finite element models of upper left canine, upper left second premolar and upper left first molar were made. Also, the finite element models of $0.017{\times}0.025$ inch preangulated, preactivated T-loop spring and $0.018{\times}0.025$ inch stainless steel wire were made. Three types of T-loop spring were made . the middle of activated T-loop is positioned in accordance with the middle position of distance of bracket position of both the canine and first molar, 2mm anterior, 2mm posterior. We compared the forces and the distribution of stress that were generated by the difference of position of T-loop spring. The results were as follows. 1. All of the 3 types of T-loop spring showed the similar retraction forces. 2. All showed the similar amount & pattern of stress distribution. 3. The centers of rotation of canine in 3 types of T-loop spring were same and were positioned between C and D plane. 4. The canine showed the intrusive force by 2mm anterior positioned T-loop spring, but the extrusive force by 2mm posterior positioned T-loop suing. Neverthless, because of the small amount of the forces, the effect of vertical force was not significant.

• Economic and Environmental Geology
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• v.36 no.3
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• pp.171-176
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• 2003

The fate and behavior of polycyclic aromatic hydrocarbons(PAHs) and heavy metals in the environment are mainly controlled by their interactions with various components of soils and sediments. Due to their large surface area and abundance in many soils, smectites may greatly influence the fate and transport of the contaminants. In our experiment, PAH sorption by hexadecyltimethylammonium(HDTMA)-modified smectite linearly increased in proportion to the amount of HDTMA added on the clay. However, trimethylammonium(TMA)-modified smectite did not show superiority in its sorption of PAH compared with the HDTMA-smectite or dodecyltrimethylammonium(DTMA)- smectite. Meanwhile, the smectites modified with the same cationic surfactants adsorbed Cd$^{2＋}$(heavy metal) significantly from water at low surfactant loading level, but the Cd$^{2＋}$ adsorption linearly decreased as the loading of surfactant increased. The result shows that the sorption tendency of organoclays for organic or inorganic contaminants was significantly influenced by the amount and size of the surfactants added on the clay. This reveals that the stabilization and configuration of cationic surfactant formed on the clay interlayer of different sizes may be an important factor in controlling the sorptive capacity of each pollutant in the environment.

• Journal of Food Hygiene and Safety
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• v.2 no.1
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• pp.21-27
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• 1987

ABS1'RACT-Comparative effects of gamma irradiation and ethylene oxide treatment on the sterilization, and physicochemical and sensory quality of dried marine products(shrimp, anchovy) were investigated. Population of mesophilic total bacteria, aerobic spores and tolerant bacteria of samples were $10^{3}-10^{7}/g,\;10^{7}\;to \;10^{4}/g\;and\;10^{2}\;to\;10^{6}/g$, respectively. Coliforms and molds were found only in dried shrimp as $10^{2}/g$. Mesophilic total bacteria, aerobic spores and acid tolerant bacteria were reduced by over 2 to 4 log cycles with irradiation of 5 to 7 kGy and they were completely sterilized by irradiation dose of 7 to 10 kGy. $D_{10}$ value of mesophilic total bacteria of samples ranged from 1.53 to 2.73 kGy. Coliforms and molds were sterilized at 5 to 7 kGy irradiation but ethylene oxide treatment proved insufficient to eliminate the microorgainsms. An optimum dose of irradiation was less detrimental than ethylene oxide treatment to phpicochemical properties of the samples, such as the pH, TBA value, TMA-N, amino acids, minerals and color difference. Sensory quality after three months of storage showed that the overall acceptability of irradiated sample was higher than that of the non treated control as well as ethylene oxide treated samples.amples.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.11 no.1
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• pp.13-18
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• 1978

The present study was conducted to elucidate the pattern in changes of trimethylamine oxide and related compounds in the muscle of Alaska pollack during drying, especially referred to formaladehyde and dimethylamine. Three kinds of dried samples of Alaska pollack, sun dried, hot-air dried, and salted-sun dried, were prepared and analyzed for their contents of trimethylamine oxide, trimethylamine, dimethylamine, and formaldehyde. The amount of trimethylamine oxide remained in the salted-sun dried sample was relatively higher than those in the other two samples. In the content of trimethylamine, the hot-air dried sample showed an exceedingly high value shelving forty-two times higher than the raw sample while the other two samples showed barely three to four times content based on the raw sample. The dimethylamine content in the hot-air fried sample was comparatively lower than those in the other two samples, the former marked about ten folds of the raw sample's and tile latter showed about fifteen folds, respectively. Refering to the content of formaldehyde, it decreased to eighty-three percent of initial content in the hot-air dried sample. On the contrary, it increased about two times initial content in the other two samples, respectively. As a tendency, the formaldehyde content appeared increased or decreased correlatively with the dimethylamine content, whereas the case was reverse for the trimethylamine content.

• Microbiology and Biotechnology Letters
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• v.11 no.1
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• pp.53-58
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• 1983

Sik-hae is a traditional Korean fermented fish product which is made from flat-fish, garlic, salt, red pepper and millet. The changes in chemical composition, pH, acidity and the contents of Amino-N, VBN, TMA and organic acids were investigated during the fermentation of Sik-hae. The changes in the microflora, enzyme activity and the sensory quality including textural characteristics were also evaluated. The changes in the contents of crude protein, crude fat and moisture during Sik-hae fermentation were negligible. The pH of the product tended to decrease in the course of fermentation and it showed the minimum value of 4.5 after 7 days of fermentation. On the other hand the acidity continued to increase up to 2300mg % by 4 weeks of fermentation. Lactic acid was the major organic acid. The content of Amino-N in sik-hae gradually increased up to 673.6mg % by 2 weeks of fermentation, and then slightly decreased. The content of VBN increased rapidly during the first 2 weeks of fermentation, while little changes in TMA content was observed. The number of proteolytic bacteria increased slightly for the first 2 weeks and then rapidly decreased. The number of yeast and acid forming bacteria increased rapidly from the 4th day to the 14th day of fermentation and then decreased. Both lipase and protease activities showed the maximum at the 11th day of fermentation. The texture softening of the fish occurred after 1 week of fermentation and the adhesiveness appeared after 2 weeks of fermentation. Summarizing these results, the optimum fermentation time for Sik-hae from flat fish were 2 weeks at 2$0^{\circ}C$ and the quality of the product could be kept for up to 4 weeks in refrigerator.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.4
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• pp.357-365
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• 1994

The effects of garlic concentrations on the properties of squid sik-hae such as the chemical and microbial changes were investigated. pH, the amounts of lactic acid showed significant differences at early stages of fermentation and no significant differences at later stages with increasing garlic concentrations. The amount of TMAO decreased with increasing storage periods and garlic concentrations, whereas that of TMA increased significantly at early stages of fermentation and showed no significant differences with increasing garlic concentrations. At later stages of fermentation, the amount of TMA at $2\%$ garlic concentration was higher than those at 3 and $4\%$. The number of lactic acid bacteria increased significantly garlic concentrations at early stages of storage and had no significant differences at later stages. The numbers of proteolytic bacteria, psychrotroph, and fungi increased in proportion to length of storage and garlic concentrations at early stages of storage whereas, the number of bacteria decreased significantly at later stages of storage with increasing garlic concentrations.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.2
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• pp.111-119
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• 1993

The nitrogenous compounds and minerals in the raw and cooked meat of cockle shell were analyzed, and compared with those of cooked meat extracts. In abundant free amino acids, the content of glutamic acid was $129mg\%$ in raw meet, $105mg\%$ in cooked meat, $28mg\%$ in cooked meet extracts, aspartic acid, glycine, arginine, lysine, leucine, and alanine in order. The major components were lysine, arginine and leucine, and the minor components of essential amino acids were proline, tyrosine, serine and cystine. Some of ATP, ADP, AMP, inosine and hypoxanthine were identified in raw and cooked meat, but IMP and inosine were not detected in cooked meat extracts. A slight drop in content of ATP was showed in cooked meat and those had a higher content in inosine and hypoxanthine compared with raw meat. TMA, TMAO and betaine were also checked in all meat products and TMA slightly increased during cooking. Minerals in cooked cockle shell products were phosphorous, potassium, calcium and zinc. The content of phosphorous showed the highest value($16mg\%$ in raw, $185mg\%$ in cooked meat, and $25mg\%$ in extracts).

• Membrane Journal
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• v.20 no.2
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• pp.142-150
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• 2010

A series of anion exchange composite membranes were prepared and characterized for electrodialysis processes used in the removal of nitrate nitrogen and ions in groundwater. The membranes were prepared as follows; first, fabric substrates were fully impregnated with monomer mixtures of vinylbenzylchloride (VBC), divinylbenzene (DVB), Styrene (ST) and $\alpha,\alpha$-Azobis(isobutyronitrile) (AIBN). Second, they were thermally polymerized to yield crosslinked poly (VBCST- DVB)/fabric composite membranes. Finally, the membranes were treated with trimethylamine (TMA) / acetone to give $-N^+(CH_3)_3^-$-containing poly(VBC-ST-DVB)/fabric membranes. The basic membrane properties such as ion exchange capacity (IEC), electric resistance and water content of the resulting membranes were measured as a function of VBC/DVB and TMA/Acetone content. As a result, the composite membranes showed lower electric resistance and higher IEC than commercial anion exchange membranes (AMX, Astom). Electrodialysis tests using the prepared membranes were carried out for the removal of various ions such as $NaNO_3$, $MgSO_4$ and NaF for 60 minutes. The results showed that the ions were removed below 1 mg/L within about 15 minutes which indicates that the anion exchange membranes prepared here could be applied to the electrodialysis process. as can be seen in the following that the ion conductivity values were almost no change after 15 minutes electrodialysis.