• Journal of Gastric Cancer
• /
• v.14 no.4
• /
• pp.275-278
• /
• 2014

Gastric cancer is rare during pregnancy, and often advanced upon presentation. A Krukenberg tumor presents a diagnostic and therapeutic challenge in the pregnant patient. We present a case of a 38-year-old woman at 22 weeks' gestation who presented with worsening epigastric pain, and was found to have a left pelvic mass on ultrasound, which was confirmed by magnetic resonance imaging. She went into active labor and delivered a viable infant via vaginal delivery. An exploratory laparotomy revealed a large mass originating from her left ovary and diffuse thickening of the lesser curvature of the stomach. Frozen section investigation revealed the presence of signet cell adenocarcinoma. Subsequent upper endoscopy showed linitis plastica, while biopsy confirmed the presence of adenocarcinoma. In conclusion, the occurrence of gastric cancer in pregnancy is rare despite extremely common symptoms. The management poses a challenge because of the need for early treatment, and the continuation of the pregnancy.

• Korean journal of food and cookery science
• /
• v.16 no.2
• /
• pp.99-111
• /
• 2000

The purpose of this study was to assess the qualities of cook/chilled soy sauce-glazed soybean curd with various packaging conditions as a trial to develop health-oriented convenience foods. The effects of three packaging methods, linear low density-polyethylene (LLD-PE), top sealing, and modified atmosphere packaging(MAP) on the shelf-life of HACCP-based cook/chilled soy sauce-glazed soybean curd were evaluated during 20 days of chilled storage in terms of time-temperature, microbiological (total aerobic plate count, psychrotrophic plate count, coliform, and fecal coliform count), chemical(pH and peroxide value(POV)), and sensory evaluation. The results of microbiological and chemical analyses were within the limits of the microbial and chemical standards for all phases after cooking. No significant differences were detected in microbial counts of the samples for all three packaging methods. However, sensory evaluation indicated that the top sealing and MAP methods showed a longer shelf-life than LLD-PE packaging. Recommended shelf-life of the product was 12 days for LLD-PE packaging, and 16 days for both top sealing and MAP. In conclusion, MAP was considered as the most effective packaging method for assuring microbial and sensory quality of this cook/chilled product.

• Explosives and Blasting
• /
• v.38 no.3
• /
• pp.15-29
• /
• 2020

In this paper the Hoek-Brown (HB) failure criterion is integrated into the Holmquist-Johnson-Cook (HJC) concrete material model to reflect the inherent characteristics of field rock masses in LS-DYNA blast modeling. This is intended to emphasize the distinctive characteristics of field rock masses that usually have many geological discontinuities. The replacement is made only for the static strength part of the HJC material model by using a statistical curve fitting technique, and its procedure is described in detail. An example is also given to illustrate the use of the obtained HJC material model. Computation is performed for a plane strain model of a single-hole blasting on a field limestone by using the combination of the fluid-structure interaction (FSI) technique and the multi-material arbitrary Lagrangian Eulerian (MMALE) method in LS-DYNA.

• Journal of Adhesion and Interface
• /
• v.3 no.3
• /
• pp.15-21
• /
• 2002

The modified polyethylene(m-PE) films were prepared from aqueous dispersions which were synthesized by reacting poly(ethylene-co-methylacrylate) with aqueous KOH and ammonia solution to attach -COOK, $CONH_2$, and COOH as pendent groups in the polyethylene backbones. Thermal, tensile and heat-seal properties were measured to investigate the effect of the pendent groups. Endothermic peaks on DSC curves were affected by the thermal history of the samples and a melting peak was observed at around $86^{\circ}C$ on the second heating curve while three melting peaks were shown on the first heating curve. A minimum value of tensile strength was shown at 70 mole% of COOK based on pendent groups. Tensile modulus increased with increasing the amide content in pendent groups. The m-PE films were heat-sealed at lower temperature than LDPE films and showed a minimum heat seal strength at around 70 mole% COOK content in pendent groups.

• Communications for Statistical Applications and Methods
• /
• v.14 no.2
• /
• pp.281-286
• /
• 2007

Cook's distance is generalized to the multiple linear regression with linear constraints on regression coefficients. It is used for identifying influential observations in constrained regression models. A numerical example is provided for illustration.

• Proceedings of the KSEEG Conference
• /
• 2005.04a
• /
• pp.67-70
• /
• 2005

• The Korean Journal of Food And Nutrition
• /
• v.24 no.4
• /
• pp.589-601
• /
• 2011

The purpose of this study was to investigate changes in the cooking process of $Pat-juk$(red beans porridge), $Jat-juk$(pine-nut porridge) and $Tarak-juk$(milk porridge) in cooking books published after Korean modern era, approximately from late 19th century to the present. We analyzed 11 historical cook books were analyzed. It is found that the amount of red beans used for $Pat-juk$ was the same or more than that of rice but never less than rice. Only one cook book suggested sugar as seasoning for final taste, but all the other cook books mentioned salt for final taste. $Hangukeumat$(1987) suggested the method for obtaining optimum color for $Pat-juk$. After smashing and passing through the cooked red beans, collecting the red bean water to boil first and then adding the passed through red beans to boil together, in which rice will be added the last to be boiled. For $Jat-juk$, the ratio of the amount of pine-nut and rice were varied among cook books that the amount of pine-nut can be more, same or less than rice. $Jat-juk$ can have salty or sweet, so sugar, honey or salt were used for final seasoning. Pine-nut and rice were cooked together or cooked successively depending on cook books. The changes in cooking procedures of $Tarak-juk$ were the portion of milk used and the method of preparing rice before making the porridge. Firstly, the portion of milk increased over time. $Tarak-juk$ can be also tasting both sweet or salty, so sugar or salt was used for final seasoning. Secondly, two method of preparing rice were found; one is that rice was ground after soaking in water and the other is that rice was ground and toasted before putting into the porridge. When the ground rice was toasted, the milk was added with water at the same time because the cooking time of the porridge with toasted rice was shortened so that the milk could be added earlier than the other method without the risk of sticking on the bottom of the pot. In further studies, the cooking procedures used in the previous period of the late 19th century should be examined. Also after restoring all the cooking methods suggested in cook books, the comparison of the sensorial and nutritional value needs to be carried out for applying or reinventing new recipe for food industry.

• Asian Pacific Journal of Cancer Prevention
• /
• v.16 no.10
• /
• pp.4429-4434
• /
• 2015

Background: Public awareness/knowledge on oral and pharyngeal cancer (OPC), potentially malignant disorders (PMODs) and their risk factors is crucial for prevention and early detection of OPC and PMODs. Yet, there are no published data available on the awareness and knowledge of OPC and PMODs among people living in Far North Queensland, Australia. Materials and Methods: This study was conducted as a cross sectional survey. A self-administered questionnaire was designed and consisted of relevant questions to ascertain socio-demographic information, awareness and knowledge of OPC, PMODs and risk factors and questions on participant's exposure to risk factors and dietary history were also included. Survey was carried out at the Dental Clinic of the James Cook University School of Dentistry (JCU Dental), Cairns, Australia. Subjects above the age of 20 years (n=366) were randomly selected during the period from 31st July to 6th September 2013 and questionnaire was distributed to complete while they are waiting for treatment. Data analysis was carried out using SPSS version 21 and the chi -squared test was employed to compare groups. P<0.05 was considered statistically significant. Results: The study revealed that 52.3% of the respondents were aware of the existence of OPC but only 19.0% were aware of PMODs. Of those who were aware of oral cancer, 92% agreed or strongly agreed that smoking is a strong risk factor for OPC. Similarly a relatively high proportion of the respondents agreed or strongly agreed that tobacco chewing (84%), tobacco chewing with areca nut (68%), chewing areca nut alone (51%) and exposure to actinic radiation (71%) as risk factors. However, the results for alcohol intake, age, and HPV infection were found to be relatively poor with proportions 33%, 34%, and 23% respectively. Conclusions: This study revealed an alarming lack of awareness and knowledge of OPC and PMODs.

• Journal of the Society of Naval Architects of Korea
• /
• v.49 no.4
• /
• pp.281-286
• /
• 2012

Single frame structures with notches were fractured by applying drop impact loadings at room temperature and low temperature. Johnson-Cook shear failure model has been employed to simulate the fractured single frame structures. Through several numerical analyses, material constants for Johnson-Cook shear failure model have been found producing the cracks resulted from experiments. Fracture strain-stress triaxiality curves at both room temperature and low temperature are presented based on the extracted material constants. It is expected that the fracture strain-stress triaxiality curves can offer objective fracture criteria for the assessment of structural fractures of polar class vessel structures fabricated from DH36 steels. The fracture experiments of single frame structures revealed that the structure on low temperature condition fractures at much lower strain than that on room temperature condition despite the same stress states at both temperatures. In conclusion, the material properties on low temperature condition are essential to estimate the fracture characteristics of steel structures operated in the Northern Sea Route.

• East Asian Journal of Business Economics (EAJBE)
• /
• v.8 no.2
• /
• pp.1-14
• /
• 2020

Purpose - The current study analyzes effects of hotel restaurant cook's emotional labor on job satisfaction and customer orientation. Research design and methodology - In order to achieve the current study's goal, sample was extracted targeting cooks working in 5-stars hotels located in Seoul considering spatial and time limitation. Method of research was direct research method with survey. Survey was conducted from April 1st, 2018 to April 20, 2018 (approximately 20 days). Total of 300 surveys were distributed to cooks working in 5-stars hotels located in Seoul, and among those 250 surveys were returned. Among returned 250 surveys, 246 surveys. Results - First, in order to test H1, effect of hotel restaurant cook's emotional labor on job satisfaction (satisfaction on superior and coworker) was analyzed. Second, in order to test H2, effect on hotel restaurant cook's emotional labor on job satisfaction (satisfaction on compensation and promotion) was analyzed. Third, satisfaction on superior and coworker had statistically significantly positive effect on customer orientation, while satisfaction on compensation and promotion did not have statistically significant effect. Conclusions - First, deep acting had statistically significantly positive effect on job satisfaction (satisfaction on superior and coworker), while surface acting did not have statistically significant effect. Second, both deep and surface acting had statistically significantly positive effect on job satisfaction (satisfaction on compensation and promotion). Third, satisfaction on superior and coworker had statistically significantly positive effect on customer orientation, while satisfaction on compensation and promotion did not have statistically significant effect.