• Journal of Gastric Cancer
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• v.9 no.3
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• pp.110-116
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• 2009

Purpose: The aim of this study was to examine the usefulness of positron emission tomography (PET)-computed tomography (CT) in the pre-operative staging of gastric cancer. Materials and Methods: Between February 2006 and August 2008, PET-CT and CT were performed on 70 patients diagnosed with gastric cancer by gastrofiberscopic biopsy. The sensitivities, specificities, Positive predictive value (PPV), and negative predictive value (NPV) of PET-CT and CT imaging for the detection of gastric cancer TNM staging were compared. Results: The detection rates for the primary tumor were as follows: PET-CT, 81.4% (57/70); and CT, 42.9% (30/70). For both early gastric cancer (EGC) and advanced gastric cancer (AGC), PET-CT was more accurate than CT in detecting the lesions. As the size of the tumor exceeded 3 cm, the detection rate increased. The sensitivities, specificities, PPV, and NPV of PET-CT for lymph node staging were 55.6%, 81%, 86.2%, and 45.9%, while the sensitivities, specificities, PPV, and NPV of CT were 40.0%, 85.7%, 85.7% and 40%, respectively. One case of multiple liver metastasis and two cases of dual primary cancer (rectal and pancreatic cancers) were detected by PET-CT. PET-CT also had a higher detection rate for all histologic types of primary tumors. PET-CT was more accurate than CT in detecting primary gastric cancer lesions. The detection of nodal metastasis by PET-CT was similar to CT; small-sized tumors or EGC detection rates were not high. However, PET-CT provided additional information to detect distant metastases and dual primary cancers and reduced unnecessary laparotomies to detect peritoneal seeding or carcinomatosis. Conclusion: It would be useful to make a pre-operative diagnosis of gastric cancer and determine treatment if PET-CT were added to other routine pre-operative studies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.193-200
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• 2004

The preparation of low-fat chicken patties added 10% fat and 0.5% sodium alginate (SA treatment) arabia gum (AG treatment), xanthan gum (XG treatment), respectively and the control patty containing 20% fat was prepared. The moisture contents of raw, cooked and reheated patty of control were lower than low-fat patties containing gums, and were no significant difference among low-fat patties. The fat content of control patty was higher than that of the low-fat patties and the protein showed no significant difference among patties. In case of raw patty, the Hunter's $L^{*}$ value of control patty was higher than that of the low-fat patties, the Hunter's $a^{*}$ value was no significant difference among patties. But the Hunter's $L^{*}$, $a^{*}$ and $b^{*}$ values of cooked and reheated patties showed no significant difference among patties The yielding and fat retention of cooked control patty were lower than that of the low-fat patties. The yield and fat retention of reheated control patty were lower than those of the low-fat patties, and the final yield of low-fat patties was higher than that of the control patty The hardness of cooked patties showed no significant difference among patties but the springiness, cohesiveness and chewiness of low-fat patties were higher than those of the control patty. The water holding capacity of low-fat patties was higher than that of the control patty. In case of reheated patties, the hardness was no significant difference among patties, the springiness was highest in low-fat patty treated arabia gum and was lowest in control patty. The cohesiveness, chewiness and water holding capacity of reheated low-fat patties were higher than those of the control patty. Oleic, palmitic, linoleic and stearic acids were major fatty acids, and glutamic acid, aspartic acid, lysine, leucine, arginine and alanine were major amino acids in chicken patties. The aroma was not significantly different among patties, but the texture of low-fat patties was higher than that of the control patty and was not significantly different among low-fat patties.tties.ies.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.9 no.2
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• pp.163-173
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• 2014

Budget for social welfare social welfare with a sharp increase in business is to be expanded in various fields. At this point, do the social welfare policies of local governments and assistance projects supported by the Seoul Metropolitan Government's justification and rationale for concluding that we need clarity, and welfare economics point of this study is related to social welfare spending budget and other areas in Seoul quantitative effects of the economic effects were investigated. Social welfare policy for the achievement of corporate and personal consumption spending behavior is continuously and directly or indirectly derived thereby, and Seoul Industry Input-Output Tables in this study to re-create the social welfare spending as the economic effects of production, value added, employment, work and how do you contribute to the quantitative estimation of suggested. Municipal social welfare spending in Seoul by the annual production of 10.02 trillion won sikimyeo caused, directly or indirectly Article 6 billion in 4936 to spread the value was analyzed. In addition, employment and 203,430.3 132,992.3 people letting people was estimated to generate employment. These results suggest that social welfare spending and social spending in the atmosphere is recognized as a social and financial pressures caused controversy at the present time factor in the welfare sector and the government's social welfare policy in Seoul, intervention and support and assistance of the the validity of the justification debate eventually be supported through empirical analysis depends on whether we believe in, and for this study it as a basis for presenting the fundamental study has its significance. In addition, Korea is not a welfare budget is spent volatile social and economic impact on a variety of industries that derive a significant number were found in this study, continued political support and social consensus through research is needed.

• Korean Journal of Agricultural Science
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• v.31 no.1
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• pp.53-75
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• 2004

This study is aimed at identifying the national economic value of the irrigation facilities by reviewing the existing papers on economic values of the irrigation facilities and presenting current status of dual O & M problems of the irrigation facilities. This study suggested the unified O & M system rather than continuing the existing dual O & M system of irrigation facilities based on the surveyed results of the activities of irrigation fraternities in Chungnam Province. The findings and proposals for the successful unified and mono O & M system of the irrigation facilities are as follows: (1) Total number of irrigation facilities in the nation accounts for 67,582, while the total length of irrigation and drainage canals amounted to about 174,259km. On account of the total length of structural canals was estimated at 31%, much losses of water and much O & M costs have been inevitable for the full irrigation rice culture. In spite of the past heavy investment for irrigation facilities, the ratio of rain-fed and partially irrigated paddy fields accounts for 23% in 2003. Both Korea Agricultural and Rural Infrastructure Corporation (KARICO) and the city and Gun Governments have managed the irrigation facilities separately by irrigation fraternities. The KARICO have commanded 59% of irrigation paddy area with 18% of the total irrigation facilities, while the city and Gun governments covered 41% of irrigation paddy area with 82% of the existing number of irrigation facilities representing small and medium scale. (2) The 1999 demand prices of irrigation water per ton expressed in 2000 constant market price was estimated at 388 won, the supply price was amounted to 184 won per ton. Considering the supply and demand curve of the irrigation water, the existing irrigation facilities could not satisfy the demand of irrigation water. (3) In 1999, total present added value of the irrigation facilities during the economic life accounted for 48 trillion won, while total supply cost was 44.7 trillion won. The marginal benefit and cost ratio of irrigation water was 1.08. (4) The total O & M cost per year amounting to 681.1 billion won have been required to maintain and repair the existing irrigation facilities in Korea. For the successful unified O & M of irrigation facilities covering whole irrigated paddy field in Korea, 950 billion won of O & M costs are required to keep up the marginal benefit of irrigation water as 2,800 billion won per year. The total O & M cost as 950 billion won should be allocated 40%, 380 billion won for O & M costs of irrigation facilities and 60%, 570 billion won for improvement of irrigation facilities. (5) The study investigated and reviewed the present O & M status of the irrigation facilities by small and medium irrigation fraternities. Most of the farmers belong to the irrigation fraternities preferred not only unified O & M but also KARICO take-over of the whole O & M activities of the irrigation facilities. The prevailing O & M cost per 10a expended by the Corporation was amounted to 104,890 won, while that of city and Gun governments was only amounted to 4,600 won per 10a. regarding the small amount of O & M cost expended by city and Gun governments, it is evident that the existing irrigation system have been managed ineffectively and deteriorated the facilities comparing that of KARICO. In conclusion, the Government could not satisfied the demand of irrigation water by suppling water with existing irrigation facilities. Therefore new additional investment and financial support for irrigation water development should be made to convert rain-fed and partially irrigated paddy fields into fully irrigated ones. The operation and maintenance cost should be supported to keep the marginal values of rice production of existing irrigation facilities in the national economy and to modernize the obsolete irrigation facilities. By unifying the existing dual O & M systems, all the farmers belong to the irrigated paddy fields have to be equally benefited and could be increased their farm income and be stabilized their rural lives.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1434-1442
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• 2005

The Present study was attempted to investigate the Possibility of modification of functional properties of the rice flour by crosslinking proteins using microbial transglutaminase (mTGase) derived from a variant of Streptoverticillium sp. MTGase was added at various levels (3,000, 5,000, 7,000 and 10,000 ppm) during making noodles mixed with the rice flour. Mixograph and farinograph showed that imported wheat flour (IWF) had strong dough stability, while the rice flour showed very weak dough strength. However addition of mTGase (3,000, 5,000 and 7,000 ppm) resulted in improvement of dough stability of the rice flour. Texture profile analysis (TPA) results indicated that most of texture parameters (gumminess, chewiness and hardness) of cooked noodles prepared from the rice flour were significantly lower than those of noodles prepared from IWF. However, by addition of mTGase (at the levels of 3,000, 5,000, 7,000 ppm) dough stability and all the TPA values and sensory score (at the level of 7,000 ppm mTGase) on chewiness and hardness of cooked noodles made with $30\%$ rice flour were improved significantly. These results suggest that dough stability and texture of rice noodles as well as sensory characteristics could be improved by addition of mTGase to the rice flour.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1039-1045
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• 2003

Functional healthy drinks were processed with freeze dried powders of ethanol extract from of defatted safflower (Carthamus tinctorious L.) seed cake and some useful components of the drinks were investigated. Yield of freeze dried powder was the highest as 8.42% when it extracted with 60% ethanol (60% EFDP). Each drink contained 0.02% of freeze dried powder and ranged 10.6∼13.8% of soluble solid, 2.90∼3.68 of pH, 0.10∼0.83% of titratable acidity. ‘L’ value of drink-I (DSD-I) was the highest as 94.82$\pm$2.45, ‘b’ and ‘a’ value of drink-V (DSD-V) was highest as 27.15-2.65 and 28.67$\pm$2.69, respectively. Major free sugars of drink were 6015.3∼7918.2 mg% of glucose and 1511.4∼2091.0 mg% of sucrose. The content of citric acid was the highest as 179.2∼981.3 mg%. The content of total phenol in 60% EFDP was 99.17 mg% and that of drink-II(DSD-II) and DSD-V was 307.84 mg% and 224.06 mg%, respectively. Total flavonoid was contained as 50.29 mg% in 80% ethanol extract (80% EFDP) and 125.20 mg% in DSD-V. N-[2-(5-hydroxy-1H-indol-3-yl) ethyl] ferulamide (serotonin-I) was determined as high as 18.81 ppm in 80% EFDP and ranged 2.42∼2.89 ppm in drinks. N-[2-(5-hydroxy-lH-indol-3yl)ethyl]-p-coumaramide (serotonin-II) was determined as 30.17 ppm in 80% EFDP and ranged 3.79∼4.59 ppm in drinks. Acacetin, flavonoid compound were 9.83 ppm in amyloglucosidase hydrosis + 60% ethanol extract (A + 60% EFDP) and ranged 0.98∼1.26 ppm in drinks. Electron donating ability (EDA, %) was measured and compared with 100 ppm BHA as chemical antioxidant. EDA was 93.97$\pm$2.21% in A+60% EFDP, 94.79$\pm$2.26% in DSD-I, 94.69$\pm$1.37% in DSD-II, and 93.83$\pm$1.49% in BHA. DSD-II added with hot water extract solution from Korean ginseng and safflower yellow pigment recorded the highest sensory score.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.4
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• pp.427-431
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• 1984

This experiment was conducted to study the effects of Korean ginseng and tocopherol on serum testosterone level, protein metabolism and swimming endurance in rats. Powdered ginseng (2.5 g/kg) and ${\alpha}-tocopherol$ (250 mg/kg) were added directly into the basal diet of rats feeding for 6 weeks. The serum testosterone level of ginseng-treated rats had no difference from that of control rats, but the level was slightly increased in tocopherol-treated rats. In the case of ginseng-treated rats, there were no significant difference in the contents of albumin, ${\alpha}_1-globulin$, ${\alpha}_2-globulin$, ${\gamma}-globulin$ and A/G ratio compared with those of the control rats, however, the levels of total protein and ${\beta}-globulin$ were increased significantly(p<0.005). Total protein value of tocopherol-treated rats was higher than that of the control rats(p<0.005). In contrast, albumin content was slightly decreased. The contents of ${\alpha}_1-globulin$, ${\alpha}_2-globulin$, ${\beta}-globuiln$ and ${\gamma}-globulin$ were higher in the rats fed tocopherol diet that those obtained from the control rats. Accordingly A/G value was markedly decreased (p<0.001). In swimming endurance test, both Korean ginseng and ${\alpha}-tocopherol$ did not appear to have any effect on rats' stamina.

• Korean Journal of Poultry Science
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• v.32 no.3
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• pp.211-217
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• 2005

This study was carried out to investigate the effects of Saccharomyces cerevisiae (wild yeast mutant), Saccharomyces cerevisiae hFeHLC (ferritin containgig yeast) and chelated Fe diets on the Productivity and egg qualify of laying hens. A total of 245 'Brown Tetra' layers 35 weeks aged was randomly alloted to seven dietary treatments : 1) control diet no iron added, 2) diet supplemented $0.1\%$ wild yeast mutant (YM03), 3) diet supplemented $1.0\%$ wild yeast mutant (YM03), 4) diet supplemented $0.1\%$ ferritin with yeast (YF04), 5) diet supplemented $1.0\%$ ferritin with yeast (YF04), 6) diet supplemented $0.01\%$ chelated Fe and 7) diet supplemented $0.1\%$ chelated Fe. The egg Production rate was significantly increased in layers 134 Fe supplemented diets (p<0.05). Egg weight was significantly reduced in layers fed $0.1\%$ chelated Fe diet (P<0.05). Fe content of egg yolk was significantly increased in $1.0\%$ YF04 and $0.1\%$ chelated Fe treatments (P<0.05). There were no significant differences in shape index, albumin index and yolk index of eggs of layers fed diets Fe supplementation (P>0.05). The haugh unit of eggs was significantly increased in layers fed YM03, YF04 and chelated Fe supplemented diets (p<0.05). TBA value of egg was significantly increased in different iron Fe treatments except of $0.1\%$ YM03 (P<0.05). The yolk cole. of eggs was significantly increased in $1.0\%$ YF04 diet (P<0.05).

• Journal of Life Science
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• v.19 no.1
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• pp.21-33
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• 2009

In this study, we investigated the effect of Rhei Rhizoma (RR; 大黃) water extract on gene expression in a hypoxia model of cultured rat hippocampal neurons. RR water extract $(2.5{\mu}g/ml)$ was added to the culture media on day 10 in vitro (DIV10), and a hypoxic shock (2% $O_2$/5% $CO_2$, $37^{\circ}C$, 3 h) was given on DIV13. After maintaining the cultures in normoxia for 24 hr, total RNA was isolated and used for microarray analysis. The MA-plot indicated that most genes were up- or downregulated within 2-fold. There were more downregulated genes (725 ea) than upregulated ones (472 ea) when larger than Global M value 0.2 (i.e., >15% increase) or smaller than Global M value -0.2 (i.e., >15% decrease) were considered. Antiapoptosis genes such as Tegt (2.4-fold), Nfkb1 (2.4-fold) Veg (1.8-fold), Ngfr (1.6-fold) were upregulated, while pro-apoptosis genes such as Bad (-64%), Cstb (-66%) were downregulated. Genes for combating environmental stress (stress response genes) such as Defb3 (2.7-fold), Cygb (2.2-fold), Ahsg (2.18-fold), Alox5 (2-fold) were upregulated. Genes for cell proliferation (cell cycle-related genes) such as Erbb2 (1.84-fold), Mapk12 gene (1.8-fold) was upregulated. Therefore, RR water extracts upregulate many pro-survival genes while downregulating many pro-death genes. It is interpreted that these genes, in combination with other regulated genes, can promote neuronal survival in a stress such as hypoxia.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.447-458
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• 2005

The effect of medicinal herb Powder addition on the Physicochemical characteristics of tofujang preserved in kochujang and deonjang was investigated. The moisture contents of tofujang decreased rapidly till 4 weeks of storage, after which they showed a slight tendency to increase. The PH values of cochujang tofujang and deonjang tofujangs showed a tendency to decrease, but then showed a tendency to increase a little. The saltiness of tofujang increased rapidly till 2 weeks of storage, and then increased gently. The chromaticity of L and a values decreased, and that of b value significantly increased, during a storage. The total microbial counts of kochujang tofujang decreased till 4 weeks of storage, and then increased a little (103 CFU/ml). The total microbial counts of deonjang tofujang were decreased during storage. The total free amino acids content of silk-tofu was extremely small $(0.16\~0.92 mg/ml)$, but after 4 weekn of preservation, that of tofujang preserved in kochujang and deonjang increased to 10mg/ml and 40mg/ml, respectively In the kochujang tofujang, the textural characteristics of hardness, gumminess and chewiness increased rapidly at initial preservation and then showed a tendency to decrease significantly. The springiness and cohesiveness values showed no specific tendency. In the deonjang toking, the textural characteristics of hardness and gumminess increased till 2 weeks of preservation, and then tended to decrease. The springiness, chewiness and cohesiveness value had a tendency to decrease significantly with preservation. In the sensory evaluation, color, aftertaste and overall acceptability of mok-k tofujang showed significantly high score, but there was no significance in nutty taste, sweet, salty and hot. Color, savory, sweet and overall acceptability of mok-d and con-d tofujang were high, and the saltiness and aftertaste of sin-d tofujang got high score.