• Journal of Chest Surgery
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• v.37 no.5
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• pp.401-409
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• 2004

Background: As the rupture of chordae and/or papillary muscle became the main cause of mitral valve regurgitation, mitral reconstructive surgery has a very important role. In this regard, we analyzed the clinical result and postoperative early result of operative treatment performed in our hospital, Material and Method: For this analysis, forty nine patients (male 26, female 23, mean age 49.0$\pm$16.5) who underwent mitral valve operation caused by the rupture of chordae and/or papillary muscle from August 1991 to April 2002 were reviewed. Among forty nine patients, twenty two (44.9%) received mital valve reconstruction and twenty seven (59.2%) received mitral valve replacement. Result: As to the pathological etiology of rupture of mitral and papillary muscle, twenty five cases (51.0%) were nonspecific degeneration, eleven cases (22.4%) were myxomatous degeneration, seven cases (14.3%) were subacute bacterial endocarditis. Three patients suffered mortality after operation (6.1%) and valve replacement was performed again on one patient because of remnant mitral insufficiency after valve reconstruction. The 5-year survival rate after operation for the entire mitral valve regurgitation patients was 81 .4%. We have also compared and analyzed the operation results of a group of patients who underwent valve reconstruction and the other group of patients who underwent valve replacement from thirty six patients who had suffered from mitral valve regurgitation caused by degenerative disease. The mortalities were 0% and 14.3%, respectively and the 5-year survival rates were 90.2% and 64.3%, respectively, but there were no statistical significance. Conclusion: The most common pathological etiology of mitral valve regurgitation caused by rupture of chordae and/or papillary muscle was nonspecific degeneration, In case of degenerative disease is the cause of mitral valve regurgitation, valve reconstruction showed better long-term effects in many respects and better operation results compared to valve replacement.

• Korean Journal of Soil Science and Fertilizer
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• v.33 no.5
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• pp.318-324
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• 2000

Field experiment was conducted on a sandy clay loam paddy field in the Experimental Farm of the Kangwon National University for four years from 1995 to 1998 to evaluate the effect of different nitrogen fertilizers on soil property and rice yield. The size of each experimental plot was 75 m2. Basal application of fertilizer to the paddy field was on late April, and rice (cv. Odae) was sown with drill seeding on early May. Irrigation was done at 3 leaf stages after rice seeding. Electrical conductivity in soils treated with phosphate- and resin coated slow release fertilizers were relatively greater than those of the other fertilizer application. Available $P_2O_5$ concentration in soils after rice harvest increased significantly compared that in soil before field trial. Rice yield in transplanting culture were $6.516kg\;ha^{-1}$. The rice yield in the direct seeded paddy was 81.9 percents of the yield in the transplanted paddy. The rice yield in phosphate coated slow release fertilizer was the highest among various fertilizer trials in directly seeded dry paddy, while rice yield was the lowest in the organic fertilizer plus urea application. Rice yield between organic fertilizer plus urea and organic fertilizer application were not significantly different. The green manuring effect of rye in the direct seeded rice paddy in Chuncheon was low due to low temperature and short growth period.

• Korean Journal of Soil Science and Fertilizer
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• v.36 no.5
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• pp.333-343
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• 2003

This experiment was carried out to improve the utilization of liquid pig manure (LPM) for rice at the two textures of valley soil in 2000 and 2001. The soil textures were coarse loamy and fine loamy in Sachon and Jisan series, respectively. Treatments consisted of no fertilized plot, chemical fertilized plot, LPM 150%, LPM 100%, LPM 100%+NK (top dressing) 30%, LPM 70%+NK 30%, LPM 50%+NK 50% plot. LPM was applied as basal fertilizer compare to nitrogen of chemical fertilized plot. Total N contents in the LPM were 6.0 and $4.5g\;kg^{-1}$ in 2000 and 2001, respectively. After the experiment, P and K contents of soils were not difference between chemical and LPM application plots. But heavy metal contents in soils were slightly higher in LPM application plots than in chemical fertilized plot. Immediately after LPM application, ammonia gas content was $18mg\;kg^{-1}$ in LPM 150% plot, but it was $3mg\;kg^{-1}$ in LPM 50% plot. Two days after LPM application, ammonia gas content was 3 times higher in coarse loamy than in fine loamy soil. After rotary tillage, ammonia gas was not detected at all LPM treatments. This result suggests that rotary tillage can reduce the nasty smell of LPM quickly. Inorganic nitrogen, $NO_3$ and $NH_4$, contents in water of paddy was higher at coarse loamy soil from rice transplanting to tillering stage. After that season, inorganic nitrogen contents of water were not different according to soil texture and treatments. Content of $NH_4-N$ in soil solution was higher at LPM plots than chemical fertilizer plot. Total nitrogen contents in rice plant after harvesting were higher at chemical fertilization plot than LPM application plot, but K contents showed an opposite tendency. Rice yield was decreased only in LPM plots at two soil textures. But yield was not significantly difference between chemical fertilizer and LPM+top dressing plots at coarse loamy soil and increased 5% at LPM 50%+NK 50% plot at fine loamy soil in 2001.

• The Korean Journal of Nuclear Medicine
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• v.34 no.4
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• pp.285-293
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• 2000

Purpose: A prospective comparison was made between imaging with Tc-99m pertechnetate (Tc-99m) and Ioine-131 (I-131) for the detection of residual and metastatic tissue after total thyroidectomy in patients with well-differentiated thyroid carcinoma. Materials and Methods: Initially our patients had imaging with Tc-99m, followed by I-131 within 3 days. The study included 21 patients who had ablation with high dose of I-131 ranging from 100 mCi to 150 mCi. Planar and pinhole images were acquired for both Tc-99m and I-131. Diagnostic images of Tc-99m and I-131 were compared with post-therapy images. Degree of uptake on Tc-99m and I-131 images was scored by four point scale and compared. Results: The results of the Tc-99m study were: 16 of 19 studies (84%) were positive on simple planar images, but 19 of 20 studies (95%) were positive on pinhole images. Conventional I-131 diagnostic imaging on the other hand showed that all studies (100%) were positive on both planar and pinhole images. There was a significant difference in degree of uptake between Tc-99m and I-131 planar images (p<0.05). Only one case of Tc-99m scintigraphy was negative on both planar and pinhole studies (false negative). There was no distant metastasis on the therapeutic I-131 images. Conclusion: Tc-99m scan using pinhole in certain clinical situations is an alternative to the I-131 scan in detecting thyroid or lymph node metastasis prior to the first ablative treatment after thyroidectomy for well-differentiated thyroid carcinoma.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.44-54
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• 2018

To maintain the best quality of kimchi during long-term storage, we developed a fermentation storage mode for the kimchi refrigerator. The optimal kimchi fermentation temperature was determined to be $6^{\circ}C$ with fermentation time of 4-7 days in winter and 3-5 days in spring and fall. Based on these results, the fermentation storage mode conditions were programmed to consist of a fermentation temperature of $6^{\circ}C$ and fermentation times of 111 h in winter and 58 h in spring/fall. When kimchi was stored under the developed fermentation storage mode conditions, the total acidity of kimchi was almost the same as that of the control kimchi (stored $-2-\;-1^{\circ}C$ for 12 weeks). However, the number of lactic acid bacteria (LAB) and Leuconostoc sp. in kimchi were higher ($10^1-10^2CFU/mL$) than those in the control kimchi during storage. In addition, kimchi fermented and stored under the fermentation storage mode clearly received higher scores for overall preference than the control kimchi.

• Journal of Food Hygiene and Safety
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• v.32 no.2
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• pp.154-162
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• 2017

The purpose of this study was to investigate the microbial reduction effect of chlorine dioxide and sodium hypochlorite in Korean chive. Korean chive inoculated with foodborne pathogens at the level of approximately 7~8 log CFU/g was treated with various concentration of chlorine dioxide (3, 4, 10, 25 and 100 ppm and sodium hypochlorite (100, 150 and 200 ppm) for 5, 10, 30 and 60 minutes. The treatment of 150 ppm sodium hypochlorite and 50 ppm chlorine dioxide for 30 min reduced the number of total bacteria in Korean chive up to 2.0 log CFU/g. Reduction of microbial levels was observed for all concentrations of sanitizers but their effectiveness did not correspond to their concentration. Due to the quality degradation, 50 ppm chlorine dioxide was not appropriate for Korean chive. Most effective reduction of microbial levels was observed when Korean chive were treated with 9 times more sanitizer in volume. For field application, the treatment of 150 ppm sodium hypochlorite showed 2.7 and 4.0 log CFU/g reductions for numbers of total bacteria and coliforms, respectively. Therefore, washing with sodium hypochlorite of a ratio of 1:9 (Korean chive : 150 ppm sodium hypochlorite (w/v)) for 30 minutes can reduce the number of foodborne pathogen in Korean chive.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.413-421
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• 2012

This study was conducted with 418 adults 20 years or older, all of whom lived in Daegu and Gyeongbuk. According to a survey, the number of females was greater than that of males (40.7%) by 59.3%, and that for ages 30 years was the highest. The preference for Korean traditional drinks was relatively high at 51.8%, and the frequency of drinking Korean traditional drinks was 39.0%. The adults answered that they had these beverages on special days such as holidays, ritual days, and birthdays. Among the reasons for drinking a traditional beverage 'good taste' scored the highest with 27.0% of respondents, followed by 'Korean traditional food' with 24.4%. The recognition of Korean traditional drinks was high in the order of Sikhe, Soojunggwa, Cha, and Hwachae. The preference for Sikhe was the highest. The group who agreed that it was important to develop a Korean functional traditional drink was 11.5% higher than that of the negative group, as 13.4% 'agreed a lot' and 41.1% 'agreed'. Consumer awareness toward traditional drink functionality was generally positive, with 3.5 points or higher on average, and awareness of the nutritional supplementation, diabetes control, the recuperative effects of the drinks were also high. Among Korean traditional drinks Sikhe was the highest with regard to intention to purchase. As a result, the popularization of traditional Korean drinks was based on three factors: quality oriented image, popularity oriented image, and product attribute-oriented image. These factors significantly influenced the preference for and purchase of Korean functional traditional drinks.

• Food Science of Animal Resources
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• v.29 no.6
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• pp.709-718
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• 2009

The purpose of this study was to search for physical treatments to reduce allergenicity of pork. Physical treatments such as heating, autoclave, microwave, sonication, and irradiation have been used for food processing or reduction of allergenicity. The porcine serum albumin (PSA), known as a major allergen in pork, was extracted after physical treatments. The antigenicity of pork extracts by heating (80 and $100^{\circ}C$ for 20 min), autoclave ($121^{\circ}C$ for 5, 10, and 30 min), and microwave (for 5 and 10 min) was significantly decreased. Especially, the binding ability of p-IgG to pork extracts by autoclave for 30 min showed the greatest decrease (about 3%) in physical treatments. However, the antigenicity of pork was unaffected by sonication and irradiation treatment. These results indicated that the autoclave treatment was the most effective method to reduce the antigenicity of pork.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.272-277
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• 1997

To evaluate the quality of commercial anchovy sauces, 8 varieties (2 products from the Fishery Cooperation, 2 from small companies, and 4 well-known brands) were chosen and their physicochemical and sensory properties were examined. The salinity of anchovy sauces ranged from 19.8％ to 26%, where product E was the saltiest and followed by F> H > B > E > A> C = G > D. Product D with the least salinity was turbid, rancid, and high in ammonia content, suggesting that it is difficult to control the quality of anchovy source with a low salt content. Protein content of anchovy sauces ranged from 2.51％ to 2.64%. The unit price of anchovy source A was the highest, whereas B was the lowest. Sensory evaluation scores of anchovy sauces were in the order of B > G > A > F > E > C > H > D for color, B > G = C > H > E = F > G > D for odor, E > C > F > G > H > D > B > A for saltiness, and B > A > C > H > E = F > G > D for overall acceptability. Above results suggest that product B was the best in quality as well as the cheapest among all. Based on the above results, kimchies were prepared with product A, B, C with a high sensory quality and product H with a high market occupancy, and sensory evaluation was performed. The kimchi with product C got the highest sensory score in appearance and the one with product A and H in odor. Although the kimchi with product A generally had high scores throughout the fermentation period, there were no significant differences in texture, salty taste, and overall acceptability among kimchies with different varieties of anchovy sauces.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.4
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• pp.385-390
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• 1999

HPLC method usually has been used for the determination of ATP and its related compounds in fish muscle and fish sauce. But, total amount of ATP related compounds in fish sauce is determined less than that of fish muscle. In order to establish the extract analysis method for ATP related compounds in fish sauce, a new enzymatic method was developed and compared with existing HPLC method. Fish sauce was extracted with chilled perchloric acid and neutralized to Ph 7.0 with potassium hydroxide solution, the extract was used as sample analyzed by HPLC as usual. On the other hand, for sample analyzed by enzymatic method, 1 ml extract solution was pipetted into test tube. To the tube, 0.5ml of mixed suspension adenosinedeaminase (4U), nucleosidephosphorylase (0.02U) and xanthineoxidase (0.03U) suspended in 2.0ml of 1/15 M sodium phosphate buffer solution pH 7.6 and 1.5ml deionized water wereadded for the decomposition of IMP, HxR and Hx to uric acid at $37^{\circ}C$ for 40 minutes. Total uric acid was determined by measuring optical density at 290nm. In HPLC method, salt decreased the total amount of ATP related compounds by $13.6\~16.2\%$ at $2.5\%$ concentration, but no effect in enzymatic method. IMP, HxR and Hx were detected at 254nm, while uric acid at only 290nm. The ratio of the total amount of ATP related compounds by HPLC method was about $45\%$ of that by enzymatic method in fish sauce. Form these results, enzymatic method is more accurate and simple than HPLC method for analysis of ATP related compounds in fish sauce.