• Archives of Plastic Surgery
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• 제35권5호
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• pp.626-629
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• 2008

Purpose: We investigate the possibility of vessel preservation with glycerol and evaluate the potential of preserved gastroepiploic artery as a tool for the microsurgical practice. Methods: In 5 early gastric cancer patients, IRB(No. C-0603-040-170), we gained gastroepiploic artery specimens(5 segments, about 10 cm) after gastrectomy. Each segment was rinsed in a normal saline and subsequently placed in a bottle, containing 50 mL anhydrous glycerol (87%). The bottles were refrigerated at $4^{\circ}C$, the longest preservation time being 5 months. Results: At first glance, no fragmentation was detected and the surface of vessel seemed mild sclerotic. In histological examination, vascular structures remained intact though preservation with glycerol led to a mild atrophy of the smooth muscle in the tunica media. Especially, we found out the elastic fibers and endothelial lining of the intima were preserved until 5 months. Adequate status for using microsurgical practice was also maintained and leakage test was performed successfully with gentian violet ink. Conclusion: Based on the results obtained in this study, the gastroepiploic artery preservation with glycerol as a training model for microvascular anastomosis is a technically very simple procedure and useful for the novice microsurgeon.

• 한국식품저장유통학회지
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• 제9권2호
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• pp.144-147
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• 2002

재료조성이 김치의 저장 중 탄산가스 발생과 용기 압력에 미치는 영향을 조사하기 위하여 재료조성을 달리한 김치를 1$0^{\circ}C$ 에서 저장하면서 pH, 산도, 탄산가스 발생량 및 용기압력의 변화를 측정하였다. 그 결과 마늘을 뺀 김치는 pH감소와 산도의 증가가 완만하였으나 생강, 고춧가루, 젓갈을 뺀 김치는 크게 촉진되었다. 탄산가스 발생량은 대조구와 생강, 고춧가루 및 젓갈을 뺀 김치에서는 저장 3일째부터 높아지기 시작하여 저장 6일째에 최대 값을 나타내었으며 저장 9일째까지 발생이 지속되었다. 김치 담금 재료 중 탄산가스 발생 을 주도하는 재료는 마늘로서 이를 뺀 김치에서는 탄산가스 발생량이 낮았다. 용기압력은 대조구와 생강을 뺀 김치에서 높았으며, 고춧가루, 마늘 및 젓갈을 뺀 김치에서는 비교적 낮았다 또 저장후기에는 전반적으로 감압 상태로 전환되었으며 탄산가스 발생량이 높을수록 감압도가 높았다.

• 동아시아식생활학회지
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• 제7권1호
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• pp.97-105
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• 1997

This research follows the previous research on Kimchi Culture for the Koreans in Commonwealth of Independent States(CIS) and the purpose of this research was to investigate the habits with Kimchi of the Koreans in CIS. The research was carried out with items of the preparation and the preservation of Kimchi. The results were summarized as follows : 1. Abut 95% of above 30 years old of the respondents prepared Kimchi for their family. But 51.9% of under 30 years old and the forth generation of the respondents got Kimchi without self preparation. 2. All the respondents argued that the procedure of Kimchi preparation of the present indifferent from that of the past. 3. 40.2% of the respondents used to take Kimchi after 2~3 days from the preparation and 29.1% used to take after 1~2 days. 52.8% of the respondents would like to eat the well-matured Kimchi and 45.2% to eat Kimchi which was immediately prepared. 4. The most popular container for keeping was the enamel pot and the most popular places for keeping was the refrigerator. The popular keeping containers were a wooden box(61.2%), a earthen vessel(20.1%), a plastic vessel(14.7%) and the popular keeping places were a underfloor(37.9%), veranda (25.0%), underearth(22.9%) in order.

• 한국식품저장유통학회지
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• 제3권2호
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• pp.121-129
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• 1996

Plum highlighted as a health food is needed to diversify the processed products because labor storage is big problem since the fruit was producted massively in June. The Plum was extracted by the pressing type extractor after washing, drying and removing the seed by seed separator. The crude extract was concentrated with stainless steel vessel at different temperature and stirring speed. This study was obtained as follows. The sugar content of fresh plum concentrated extract was 55.3~58.3$^{\circ}$Brix, and of the freezing plum concentrated extract was 75.5~70.3$^{\circ}$Brix. In color difference, the freezing plum concentrated extract was more deep black than fresh plum. In change patten of pH, it was decreased as concentration was proceed. The final pH was 2.3~2.2 in fresh plum, and 1.8~2.2 in freezing plum. The total acid content of fresh plum concentrated extract and the freezing plum was 45.4~47.8, 60.3~60.9%, respectively. The content of evaporation at 85$\pm$5$^{\circ}C$ was constant irrespective of stirring speed. The yield of extraction of fresh plum was higher than freezing plum. According to this results, the use of stainless vessel, 50rpm, which gave a highly qualified plum concentrated extract.

• Archives of Plastic Surgery
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• 제42권6호
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• pp.783-787
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• 2015

This procedure was developed for preservation of the rectus muscle components and deep inferior epigastric vessel after deep inferior epigastric perforator (DIEP) flap harvesting. A 53-year-old woman with granuloma caused by silicone injection underwent bilateral nipple-sparing mastectomies and immediate reconstruction with "mini-flow-through" DIEP flaps. The flaps were dissected based on the single largest perforator with a short segment of the lateral branch of the deep inferior epigastric vessel that was transected as a free flap for breast reconstruction. The short segments of the donor deep inferior epigastric vessel branch are primarily end-to-end anastomosed to each other. A short T-shaped pedicle mini-flow-through DIEP flap is interposed in the incised recipient's internal mammary vessels with two arterial and four concomitant venous anastomoses. Although it requires multiple vascular anastomoses and a short pedicle for the flap setting, the mini-flow-through DIEP flap provides a large pedicle caliber, enabling safer microsurgical anastomosis and well-vascularized tissue for creating a natural breast without consuming time or compromising the rectus muscle components and vascular flow of both the deep inferior epigastric and internal mammary vessels.

• 한국식품저장유통학회지
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• 제11권2호
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• pp.233-239
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• 2004

발효식품 담금 용기로 사용되고 있는 유리, PP, PET, 스테인레스 용기와 흙으로 제작된 옹기에 간장을 각각의 용기에서 발효하는 과정에 나타나는 물리, 화학적인 변화를 분석하여 발효식품 담금 용기에 따른 품질 특성을 분석, 평가하였다. 발효조건은 3$0^{\circ}C$ 발효실에서 4개월 동안 진행되었다. 저장 중 수분손실은 기공이 있는 옹기에서 높게 나타났으며, 염 함량은 용기별 차이는 미미하였다. pH의 경우 옹기를 제외한 다른 용기는 초기부터 끝까지 거의 일정한 상태를 유지하였으나 옹기는 3개월 째 급격하게 낮아졌다. 이는 기공율에 의해 미생물의 활발한 증식과 이에 따른 산도의 증가로 인한 것으로 판단되며, 이러한 현상은 발효식품에 긍정적인 영향을 미치는 것으로 나타났다. 산도는 초기 0.6%에서 최고 0.9%까지 약간의 증가를 보였다. 총질소량은 다른 용기에 비해 옹기에서 높게 나타났고, 핵산은 옹기에서 높은 함량을 나타내고 있으며 이는 맛과 관련이 있는 것으로 실제 관능검사 결과와 거의 일치함을 알 수 있었다. 미생물군의 변화는 호기성 세균인 총균수는 높은 균수를 보였으며 발효 2개월째 가장 높은 균수를 보이다 그 이후 감소하였다. 젖산균과 효모는 3개월 이후 가장 높은 균수를 보였다. Protease 활성 역시 옹기발효 처리구에서 강한 활성을 보이고 있다. 이는 아미노산의 분석에서도 같은 경향을 보이고 있다. 아미노산 분석에서는 맛에 관여하는 glutamic acid의 함량이 옹기발효에서 월등히 높게 나타나고 있고 이러한 결과는 관능검사 결과와 일치하고 있다.

• 한국가금학회지
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• 제48권4호
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• pp.185-191
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• 2021

닭 정자는 저온 환경에서 생존하는 능력을 보유하고 있으나 정자의 운동성과 첨체 손상에 대한 연구는 상세히 알려져 있지 않다고 판단된다. 본 연구에서는 닭 정자를 BPSE 및 Lake 희석액으로 희석하고 보존 용기를 1.5 mL e-tube와 0.5 mL 스트로에 보존하여 정자 장수성을 조사하였다. 밀봉된 0.5 mL 스트로에 보존된 정자의 운동성이 3일동안 저온보존 시 더 높은 것으로 관찰되었다(68.6±3.1% vs. 22.1±5.7%). BPSE로 희석하여 0.5 mL 스트로에 보존된 닭 정자의 운동성 또한 Lake 희석액보다 더 높게 관찰되었다(57.7±5.6% vs. 37.7±5.4%). 첨체 온전성도 0.5 mL 스트로에 보존하는 것이 우수하였고 냉장보존일이 증가함에 따라 손상된 첨체 비율이 증가하였다. 본 연구에서 0.5 mL에 밀봉된 닭 정자는 저온 보존에 이용될 수 있으며 정자의 운동성을 높여주며 첨체 온전성을 증가시키는 것으로 관찰되었다.

• 한국식품저장유통학회지
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• 제4권3호
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• pp.301-309
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• 1997

This study was conducted to examine morphological characteristics and the content of cell wall polysaccharides of Brassica campestris var. pekinensis(baechu). First of all, the variety of scientific name and naming of parts of baechu in the literatures of kimchi showed, which will unify marks. So, we propose not so much mid-rib and leaf blade of baechu leaf as white part and green part, respectively. On the other hand, the forms of vessel elements of white part in baechu consist in ring, sclariform and reticulate thickening. The proximate compositions and contents of cell wall polysaccharides of baechu has significant differences between its cultivars. The cell wall pectin from baechu exhibited four peals with molecular weights of 2,000,000, about 100,000 and less than 10,000 by gel filteration chromatography and hemicellulose did two peaks with molecular weights of 2,000,000 and 10,000.

• Journal of Korean Neurosurgical Society
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• 제53권4호
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• pp.235-240
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• 2013

Fusiform aneurysms on the basilar artery (BA) trunk are rare. The microsurgical management of these aneurysms is difficult because of their deep location, dense collection of vital cranial nerves, and perforating arteries to the brain stem. Endovascular treatment is relatively easier and safer compared with microsurgical treatment. Selective occlusion of the aneurysmal sac with preservation of the parent artery is the endovascular treatment of choice. But, some cases, particularly giant or fusiform aneurysms, are unsuitable for selective sac occlusion. Therefore, endovascular coiling of the aneurysm with parent vessel occlusion is an alternative treatment option. In this situation, it is important to determine whether a patient can tolerate parent vessel occlusion without developing neurological deficits. We report a rare case of fusiform aneurysms in the BA trunk. An 18-year-old female suffered a headache for 2 weeks. Computed tomography and magnetic resonance image revealed a fusiform aneurysm of the lower basilar artery trunk. Digital subtraction angiography revealed a $7.1{\times}11.0$ mm-sized fusiform aneurysm located between vertebrovasilar junction and the anterior inferior cerebellar arteries. We had good clinical result using endovascular coiling of unruptured fusiform aneurysm on the lower BA trunk with parent vessel occlusion after confirming the tolerance of the patient by balloon test occlusion with induced hypotension and accompanied by neurophysiologic monitoring, transcranial Doppler and single photon emission computed tomography. In this study, we discuss the importance of preoperative meticulous studies for avoidance of delayed neurological deficit in the patient with fusiform aneurysm on lower basilar trunk.

• Archives of Plastic Surgery
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• 제50권5호
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• pp.507-513
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• 2023

Background Free tissue transfer is considered the gold standard option for the reconstruction of distal leg defects. Free tissue transfer using recipient vessels in the contralateral leg (cross-leg bridge) is a potential option to supply the flap if there are no suitable recipient vessels in the injured leg. Most studies have described this technique using end-to-end anastomosis which sacrifices the main vessel in the uninjured leg. This study evaluated the use of a cross-leg free latissimus dorsi muscle flap for the reconstruction of defects in single-vessel legs, using end-to-side anastomosis to recipient vessels in the contralateral leg without sacrificing any vessel in the uninjured leg. Methods This is a retrospective study that included 22 consecutive patients with soft tissue defects over the lower leg. All the reconstructed legs had a single artery as documented by CT angiography. All patients underwent cross-leg free latissimus dorsi muscle flap using end-to-side anastomosis to the posterior tibial vessels of the contralateral leg. Results The age at surgery ranged from 12 to 31 years and the mean defect size was 86 cm². Complete flap survival occurred in 20 cases (91%). One patient had total flap ischemia. Another patient had distal flap ischemia. Conclusion Cross-leg free latissimus dorsi muscle flap is a reliable and safe technique for the reconstruction and salvage of mutilating leg injuries, especially in cases of leg injuries with a single artery. As far as preservation of the donor limb circulation is concerned, end-to-side anastomosis is a reasonable option as it maintains the continuity of the donor leg vessels.