• Title/Summary/Keyword: adding ratio

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Economic Evaluation of Prostate Cancer Screening Test as a National Cancer Screening Program in South Korea

  • Shin, Sangjin;Kim, Youn Hee;Hwang, Jin Sub;Lee, Yoon Jae;Lee, Sang Moo;Ahn, Jeonghoon
    • Asian Pacific Journal of Cancer Prevention
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    • v.15 no.8
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    • pp.3383-3389
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    • 2014
  • Background: Prostate cancer is rapidly increasing in Korea and professional societies have requested adding prostate specific antigen (PSA) testing to the National Cancer Screening Program (NCSP), but this started a controversy in Korea and neutral evidence on this issue is required more than ever. The purpose of this study was to provide economic evidence to the decision makers of the NCSP. Materials and Methods: A cost-utility analysis was performed on the adoption of PSA screening program among men aged 50-74-years in Korea from the healthcare system perspective. Several data sources were used for the cost-utility analysis, including general health screening data, the Korea Central Cancer Registry, national insurance claims data, and cause of mortality from the National Statistical Office. To solicit the utility index of prostate cancer, a face-to-face interview for typical men aged 40 to 69 was conducted using a Time-Trade Off method. Results: As a result, the increase of effectiveness was estimated to be very low, when adopting PSA screening, and the incremental cost effectiveness ratio (ICER) was analyzed as about 94 million KRW. Sensitivity analyses were performed on the incidence rate, screening rate, cancer stage distribution, utility index, and treatment costs but the results were consistent with the base analysis. Conclusions: Under Korean circumstances with a relatively low incidence rate of prostate cancer, PSA screening is not cost-effective. Therefore, we conclude that adopting national prostate cancer screening would not be beneficial until further evidence is provided in the future.

Processing and Quality Characteristics of Glutinous Barley Gruel Containing Hizikia fusiformis (톳(Hizikia fusiformis)을 첨가한 흰찰쌀보리죽의 제조 및 품질특성)

  • Lee, Yeon-Ji;Lim, Seung-Yong;Kim, Won-Suk;Kim, Yong-Tae
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.49 no.3
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    • pp.310-316
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    • 2016
  • This study was conducted to evaluate the physicochemical characteristics, perform a sensory evaluation of glutinous barley gruel after adding Hizikia fusiformis powder to promote consumption, and identify the best ratio and recipe. The gruel was prepared with rice and glutinous barley powder, and various levels (0, 2.5, 5.0, and 7.5%) of H. fusiformis powder. pH, color, viscosity, and spreadability of the gruel were investigated. A sensory evaluation was conducted by 20 panelists in the categories of color, flavor, taste, texture appearance, and overall preference using a 9-point hedonic scale. The viscosity and pH of the gruel increased as H. fusiformis powder content increased, whereas spreadability of the gruel decreased gradually as H. fusiformis powder content increased. As the level of H. fusiformis powder increased, lightness decreased significantly, whereas redness and yellowness increased. Color, bitter taste, and H. fusiformis flavor of the gruel increased significantly as H. fusiformis powder content increased. On the other hand, sweet taste (delicious taste level) and viscosity were not different among the different gruels. The sensory test results indicated that the gruel with 5% H. fusiformis powder had the best overall acceptability. In conclusion, glutinous barley gruel with 5% added H. fusiformis powder was more acceptable than the others.

Synergistic Effect of Tocopherol, Citric Acid and Sodium Polyphosphate on the Thermal Oxidation of Blending Oil (혼합유(混合油)의 열산화(熱酸化)에 대(對)한 Tocopherol, 구연산 및 인산염(燐酸鹽)의 상승효과)

  • Chang, Hun-Ki
    • Journal of the Korean Applied Science and Technology
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    • v.7 no.1
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    • pp.63-70
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    • 1990
  • Influence of mixing ratio of blending oil (rice bran oil : RBD palm olein = 1 : 1, 1 : 4 mixture: w/w) and natural tocopherol, citric acid, and sodium polyphosphate on enhancement of oxidation stability of blending oil under the condition of tap water infulx(1 ml/min/200g oil) were compared by AOM test after heating these system at l80$^{\circ}C$. In addition, the effects of tocopherol, and synergist on oxidition stability were also tested with potato chips fried with blending oil(1 : 4 mixture). The result obtained were as followes; 1. The test of RBD palm olein addition of 50% and 80% against rice bran oil on oxidation stability showed that the higher the palm olein contents in blending oil, the higher the oxidation stability. 2. The test of oxidation stability, adding l00ppm, 200ppm and 400ppm of natural tocopherol in two different types of blending oils, A(1 : 1 mixture) and B(1 : 4 mixture), disclosed that blending oil B was more positively effective, and this trend was superior at 200ppm level particularly, Furthermore, oxidation stability was enhanced remarkably upon addition of 100ppm of natural tocopherol, and 50ppm of citric acid together with 50ppm, 100ppm and 200ppm of sodium polyphosphate in general. Especially, 200ppm of sodium polyphosphate addition induced the most synergetic effect on oxidation stability showing as much as 3 times compare to control. 3. The results of oxidation stability obtained by peroxide value on potato chips fried with blending oil (1:4 mixture} added tocopherol, citric acid and sodium polyphosphate and preserved at $60^{\circ}C$ revealed that addition of tocopherol and 50ppm of citric acid together with 200ppm of sodium polyphosphate treatment was the most synergistic coinciding with AOM test results.

Effects of a specific blend of essential oils on apparent nutrient digestion, rumen fermentation and rumen microbial populations in sheep fed a 50:50 alfalfa hay:concentrate diet

  • Khateri, N.;Azizi, O.;Jahani-Azizabadi, H.
    • Asian-Australasian Journal of Animal Sciences
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    • v.30 no.3
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    • pp.370-378
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    • 2017
  • Objective: An experiment was conducted to investigate the effects of a specific mixture of essential oils (MEO), containing thyme, clove and cinnamon EO, on rumen microbial fermentation, nutrient apparent digestibility and blood metabolites in fistulated sheep. Methods: Six sheep fitted with ruminal fistulas were used in a repeated measurement design with two 24-d periods to investigate the effect of adding MEO at 0 (control), 0.8, and 1.6 mL/d on apparent nutrient digestibility, rumen fermentation characteristics, rumen microbial population and blood chemical metabolites. Animals were fed with a 50:50 alfalfa hay:concentrate diet. Results: Ruminal pH, total volatile fatty acids (VFA) concentration, molar proportion of individual VFA, acetate: propionate ratio and methane production were not affected with MEO. Relative to the control, Small peptides plus amino acid nitrogen and large peptides nitrogen concentration in rumen fluid were not affected with MEO supplementation; while, rumen fluid ammonia nitrogen concentration at 0 and 6 h after morning feeding in sheep fed with 1.6 mL/d of MEO was lower (p<0.05) compared to the control and 0.8 mL/d of MEO. At 0 h after morning feeding, ammonia nitrogen concentration was higher (p<0.05) in sheep fed 0.8 mL/d of MEO relative to 1.6 mL/d and control diet. Ruminal protozoa and hyper ammonia producing (HAP) bacteria counts were not affected by addition of MEO in the diet. Relative to the control, no changes were observed in the red and white blood cells, hemoglobin, hematocrit, glucose, beta-hydroxybutyric acid, cholesterol, total protein, albumin, blood urea nitrogen and aspartate aminotransferase and alanine aminotransferase concentration. Apparent total tract digestibility of dry matter, crude proten, organic matter, and neutral detergent fiber were not influenced by MEO supplementation. Conclusion:The results of the present study suggested that supplementation of MEO may have limited effects on apparent nutrient digestibility, ruminal fermentation and protozoa and HAP bacteria count, blood cells and metabolites.

A Study on the Navigation Parameters of L1, C/A GPS through the Experimental and Statistical Analysis (실험 및 통계적 분석을 통한 L1, C/A코드 GPS의 항법 파라미터연구)

  • Ko, Kwang-Soob
    • Journal of the Korea Institute of Information and Communication Engineering
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    • v.19 no.8
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    • pp.1959-1964
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    • 2015
  • This research was focused on the analysis of navigation parameters from the received L1, C/A signal of the recent GPS, which has advanced with the SA policy change and the GPS modernization policy by the United States. It was done as a first step study for a comprehensive analysis on the multiple satellite navigation systems which will be adding or separating GPS signal. In particular, the statistical analysis on the GDOP change and positional accuracy based on the geocentric and spherical coordinate systems were investigated with carrier- to-noise ratio and the satellite geometry, The obtained GDOP values of HDOP, PDOP, VDOP are 0.5, 1.2, and 1.1, respectively in deviation. In addition, the positioning accuracies with these GDOP values were analyzed in the ellipsoidal and ECEF coordinates.

Analysis of Voltage Delay and Compensation for Current Control in H-Bridge Multi-Level Inverter (H-브릿지 멀티레벨 인버터의 전압 지연 해석 및 전류 제어 보상)

  • Park, Young-Min;Ryu, Han-Seong;Lee, Hyun-Won;Jung, Myung-Gil;Lee, Se-Hyun
    • The Transactions of the Korean Institute of Power Electronics
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    • v.15 no.1
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    • pp.43-51
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    • 2010
  • This paper proposes an analysis of voltage delay and compensation for current control in H-Bridge Multi-Level (HBML) inverters for a medium voltage motor drive with vector control. It is shown that the expansion and modularization capability of the HBML inverter is improved in case of using Phase-Shifted Pulse Width Modulation (PSPWM) since individual inverter modules operate more independently. But, the PSPWM of HBML has a phase difference between reference voltage and real voltage, which can cause instability in the current regulator at high speed where the ratio of the sampling frequency to the output frequency is insufficient. This instability of the current regulator is removed by adding a proposed method which compensate a phase difference between reference voltage and real voltage. The proposed method is suitable for HBML inverter controlled by PSPWM with low switching frequency and high speed motor drive. The validity of the proposed method is verified experimentally on 6,600[V] 1,400[kW] induction motor fed by an 13-level HBML inverter.

Processing and Quality Characteristics of Low-salt Fermented Ascidian Halocynthia roretzi (저염 우렁쉥이 젓갈의 가공 및 품질특성)

  • Kim Yeong-A;Kang Su-Tae;Kang Jeong-Goo;Kang Jin-Yeung;Yoo Uk-Hwan;Oh Kwang-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.39 no.3
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    • pp.283-291
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    • 2006
  • This study examined the development of a low-salt fermented seafood product using an ascidian (Halocynthia roretzi), and the optimum processing conditions and quality characteristics of the low-salt fermented ascidian (LSA). The optimum processing conditions for the LSA were as follows. The ascidian was shelled and its muscle sliced into 5 mm widths. This was soaked in a 10% salt and 1% sodium erythorbate solution for 20 min. The solution was drained and then the muscle was soaked in 0.1% sodium bisulfite solution for 1 min. To this was added a 1:1 mixture of anchovy sauce and rice gruel, and it was fermented at $5^{\circ}C$ for 15 days. The moisture content and salinity of the LSA were 75.0-75.4% and 8.0-8.5%, respectively. During salt-fermentation at $5^{\circ}C$ for 20 days, the amino-N content of the LSA increased, and the texture softened gradually. The viable cell counts in early salt-fermentation were $4.2-4.5{\times}10^4CFU/g$, and this decreased gradually. The ratio of saturated fatty acids tended to increase in early salt-fermentation, while that of polyunsaturated fatty acids decreased slightly. Chemical experiments and sensory evaluation showed that the dipping treatment in 1% sodium erythorbate solution and 0.1% sodium bisulfite solution resulted in a good color and prevented browning of the salt-fermented ascidian meat. Moreover, adding anchovy sauce and rice gruel mixture improved the flavor of the LSA.

Effect of Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59 on Ammonia Reduction and Laying Performance

  • Mo, Eun-Kyoung;Lee, Jeong-Hyun;Xu, Bao-Jun;Lee, Bong-Duk;Moon, Young-Ja;Sung, Chang-Keun
    • Journal of Microbiology and Biotechnology
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    • v.14 no.1
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    • pp.22-28
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    • 2004
  • Livestock industry requires alternatives of antibiotics to prevent environmental pollution and to maintain public health. We herein report on an effective method to reduce ammonia from livestock manure, and confirmed environmentally-friendly livestock production by adding three types of yeast probiotics, Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59, into the feed stuff, separately and/or mixed, and these three types of yeasts were administered to the Hy-line brown layers for 8 weeks. Compared with control, the laying performance, the egg quality, and the number of intestinal lactic acid producing bacteria of the treated group were improved and/or increased significantly. Pichia anomala SKM-T potently reduced ammonia production from poultry manure, and the other strains were also able to reduce the ammonia from it. The optimum condition for the reduction of ammonia with Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59 was obtained by using the augmented centroid-simplex design. The ratio of optimum condition was Pichia farinosa SKM-1:Pichia anomala SKM-T:Galactomyces geotrichum SJM-59=0.295:0.209:0.080, and the estimate was -123.36 (p=0.0l38). An ability to reduce the ammonia production from livestock manure was maintained at $30^{\circ}C$ for 15 weeks.

Hearing loss screening tool (COBRA score) for newborns in primary care setting

  • Poonual, Watcharapol;Navacharoen, Niramon;Kangsanarak, Jaran;Namwongprom, Sirianong;Saokaew, Surasak
    • Clinical and Experimental Pediatrics
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    • v.60 no.11
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    • pp.353-358
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    • 2017
  • Purpose: To develop and evaluate a simple screening tool to assess hearing loss in newborns. A derived score was compared with the standard clinical practice tool. Methods: This cohort study was designed to screen the hearing of newborns using transiently evoked otoacoustic emission and auditory brain stem response, and to determine the risk factors associated with hearing loss of newborns in 3 tertiary hospitals in Northern Thailand. Data were prospectively collected from November 1, 2010 to May 31, 2012. To develop the risk score, clinical-risk indicators were measured by Poisson risk regression. The regression coefficients were transformed into item scores dividing each regression-coefficient with the smallest coefficient in the model, rounding the number to its nearest integer, and adding up to a total score. Results: Five clinical risk factors (Craniofacial anomaly, Ototoxicity, Birth weight, family history [Relative] of congenital sensorineural hearing loss, and Apgar score) were included in our COBRA score. The screening tool detected, by area under the receiver operating characteristic curve, more than 80% of existing hearing loss. The positive-likelihood ratio of hearing loss in patients with scores of 4, 6, and 8 were 25.21 (95% confidence interval [CI], 14.69-43.26), 58.52 (95% CI, 36.26-94.44), and 51.56 (95% CI, 33.74-78.82), respectively. This result was similar to the standard tool (The Joint Committee on Infant Hearing) of 26.72 (95% CI, 20.59-34.66). Conclusion: A simple screening tool of five predictors provides good prediction indices for newborn hearing loss, which may motivate parents to bring children for further appropriate testing and investigations.

Quality Characteristics of Sponge Cakes Made with Different Quantities of Broccoli Powder (브로콜리 분말이 첨가된 스폰지 케이크의 품질 특성)

  • Kim, Chan-Hee;Cho, Kyung-Ryun
    • Korean Journal of Food Science and Technology
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    • v.42 no.4
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    • pp.459-467
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    • 2010
  • The substitution effects of broccoli powder for flour in the preparation of sponge cake were determined by physicochemical and sensory analysis. The specific gravity and viscosity of the cake batter and cooking loss of the cake increased with an increasing amount of broccoli powder, whereas specific loaf volume and moisture content of the cake decreased. Lightness, redness, and yellowness of crust and crumb decreased with increasing broccoli powder content. A texture analyses revealed that the hardness, chewiness, gumminess, adhesiveness, and fracturability of the cake tended to increase in proportion to the amount of broccoli powder in the formula. In the sensory evaluation, cake prepared with 5% broccoli powder was similar to the control in moistness, softness, chewiness, and springiness. These results suggest that adding 5% broccoli powder is the best substitution ratio for sponge cake.