• Medical Lasers
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• v.9 no.1
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• pp.51-57
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• 2020

Background and Objectives For experiments on simulated burn, the preparation of an animal model is a very important step. The purpose of the current experiment is to design a simple and controllable method for the preparation of third-degree scald in a mouse model using the boiling water method. Materials and Methods A total of 18 Swiss mice were used. After the anesthetization, the mice were scalded by boiling water (100℃) using a mold with a 1 cm² circle area on the dorsum at contact times of 3s, 5s, and 8s. After confirming that 8 seconds of scald can cause a third-degree scald, the skin samples were collected at day 2, 4, 6, 8, 10, and 12, and analyzed by histopathological examinations. The wound retraction index (WRI) was also measured. Results Third-degree scald involving full-thickness skin was observed in the 8-second scald group, while a 3-second scald caused a superficial second-degree scald and a 5-second scald caused a deep second-degree scald. After third-degree scald, the burn wound continued to contract until day 14. Conclusion The scalding model of mice can be successfully established by the boiling water method. This method is easy to operate, it has a low cost, and it can control the scald depth by controlling the scald time. This is adequate to study skin thermal injury in the future. The scald model established by this method can last for 14 days.

• Korean journal of communication and information
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• v.60
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• pp.75-103
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• 2012

The purpose of this study is to explore the meaning and the effect of communication as social capital, which needs to be evaluated empirically focusing on corporate reputation. Also, it tried to analyze consumers' communication network in the structural, substantial, and relational level, which is to verify how characteristics and meanings of communication network structure affect to a good corporate reputation. A survey toward 200 participants was conducted during 5 days from March 29 to April 3, 2012. Characteristics of communication network structure of a corporation with higher reputation is analyzed using the index such as degree, degree centrality, and density. The findings of the study show that a corporation with higher reputation has higher network degree, degree centrality, and density compared to a corporation with lower reputation. Consumers of a corporation with higher reputation get information from various overlapping sources. It allows them to share similar interpretation, which could elevate the degree, degree centrality, and density of network. It also proved that when the network density is high, a corporation with higher reputation can distribute information much faster and easier. Moreover, in the substantial level of social capital, product/service information network has high degree and density rather than corporate issue information network. Likewise, degree and density of information acquisition network was higher than those of information provision network. Also, this study verified the effect and relationship between the network structure characteristics and corporate loyalty in a relational level. In this way, the positive effect of the degree centrality on corporate loyalty was supported. In conclusion, as consumers share more information from overlapping sources, the degree of communication network gets higher. Throughout this network, the diffusion of information among consumers would be activated, and this confirmed that corporate reputation and corporate loyalty is closely related.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.604-613
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• 1994

Hydrophilic brown pigments(HBPs) produced during fermentation and aging the domestic Meju and Doenjang were separated by dialysis and chromatography , and their antioxidant activity were measured . The chemical properties of HBP were determined by UV and IR spectrophotometry. HBPs contents were found to be 93.1 mg/g and 183.2mg/g in Meju fermentated for 30 days and 80 days , respectively. The ratio of dialysate to diffusate of the HBPs were appeared to be 70 : 30 and 87 :13 in the Meju fermented for 30 days and 80 days, respectively. and the rtio in the Doenjang aged for 60 days was 91 :9 , indicating that dialysate slowly days, respectively, and the ratio in the Doenjang aged for 60 days was 91 : 9, incidatin that dialysate slowly increased by the fermentation . Both portion exhibited strong antioxidant activity, but more stronger antioxidant activity was found in the dialysate. DEAE-celluose column chromatography showed that dialysate contained more materials eluted by 0.01-0.03M HCI solution than 0.01M acetate buffer, but diffusate showed opposite results. The degree of browning reaction and antioxdiant activity found in the fraction eluted by HCI solution was stronger than that of the fraction eluted by acetate buffer. The fraction eluted from DEAE-cellulose column chormatogrphy was further fractionaged by TLC and found that strong antioxidant activity was present in the fractions which did not possess fluorescenece and showed a negative ninhydrin reaction. TLC fractions of HCI eluant in Meju exhibited a strong absorbance at 260-280nm, but most of other fractions did not show any absorbance at UV region. TLC fractions from dialysate and diffusate showed fairly identical IR spectrum with absorbance at 3400cm-1, 2800cm-3000cm -1, 1600cm, -1 1400cm-1 and 1100 cm-1 , however, in addition to these absorbances, the spectrum from HCI eluant of Meju exhibited a strong absorbance at 1750cm , indicating the carbonic acid or carbonate ester.

• Korean Journal of Veterinary Research
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• v.39 no.3
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• pp.645-652
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• 1999

The purpose of the present study was to investigate the effect of bovine amniotic membrane grafts on healing of full-thickness skin wound in dogs. Two $3cm{\times}3cm$ area-matched full-thickness skin wounds were induced bilaterally on the dorsolateral aspect of the trunk of 15 dogs. Chlorhexidine-treated amnion, dried amnion, silver sulfadiazine and 0.9% sterile saline solution were applied on the wound area and examined grossly and histopathologically. Begining 14 days after wounding, amnion applied group had appreciably less amount of inflammatory exudate and hemorrhage than sulfadiazine and saline treated groups. From 14 days after wounding, the degree of wound contraction in amnion groups, especially in the dried amnion group was greater than that of the sulfadiazine and saline treated groups. The percentages of wounds completely healed on 28 days after wounding in saline treated group, chlorhexidine-treated amnion group, dried amnion group and sulfadiazine treated group were 33%, 50%, 83% and 50%, respectively. Microscopically neovascularization and fibrosis were first noticed on 5 days after wounding in the dried amnion group and sulfadiazine treated group, on 7 days in the chlorhexidine-treated amnion group and on 14 days in the saline treated group. Epithelialization in the dried amnion and sulfadiazine treated groups was first noticed on 9 days after wounding, which was faster than that in the other groups. The present study suggests that bovine amniotic membrane, especially dried bovine amnion is effective on healing of full-thickness skin wound in dogs through both wound contraction and epithelialization.

• Food Science and Preservation
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• v.10 no.3
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• pp.284-287
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• 2003

This study was earned out to develop storage method for the keeping freshness with various packing film(Wrap, PE, PP and AF) and storage temperature(l, 3 and 6$^{\circ}C$) of Pholiota adiposa(CBPM-no6) mushroom. The rate of weight loss packed with Wrap film was 3.17％, but AF film was 1.08％ after 18days. As the storage periods, lightness and yellowness of mushroom packed with PE, PP and AF were slightly increased, while Wrap film was decreased. The color of original raw mushroom preserved 3days using Wrap film and 18 days using PE, PP and AF. As storage temperature high, the rigidity of mushroom decreased. Rigidity of mushroom packed with AF film was less change compared with the other film. Freshness degree of mushroom(refer to Minamide method) could preserve for 3 days using Wrap, 6 days using PE, 9 days using PP and 15days using AF film at 1$^{\circ}C$.

• Restorative Dentistry and Endodontics
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• v.35 no.2
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• pp.96-105
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• 2010

The purpose of this study is to observe and compare the remineralization tendencies of artificial enamel caries lesion by remineralization solutions of different degree of saturations at pH 5.5, using a polarizing microscope and computer programs (Photoshop, Image pro plus, Scion Image, Excel). For this study, 48 sound permanent teeth with no signs of demineralization, cracks, or dental restorations were used. The specimens were immersed in lactic acid demineralization solution for 2 days in order to produce artificial dental caries that consist of surface and subsurface lesions. Each of 9 or 10 specimens was immersed in pH 5.5 lactic acid buffering remineralization solution of four different degrees of saturation (0.507, 0.394, 0.301, and 0.251) for 12 days. After the demineralization and remineralization, images were taken by a polarizing microscope (${\times}100$). The results were obtained by observing images of the specimens, and using computer programs, the density of caries lesions were est mated. While the group with the lowest degree of saturation (0.251) showed total remineralization feature from the surface to the subsurface of the lesion, the group with the highest degree of saturation (0.507) showed demineralization mainly on the surface of the lesion at the constant organic acid concentration 0.01 M and pH 5.5.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.483-489
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• 2001

The objective of this study was to investigate the effect of ripening on the quality of kimchi or freeze-dried/rehydrated kimchi. Kimchi stored/ripened at 0$\^{C}$ for 120 days was taken at an interval of 10 days and freeze-dried/rehydrated with water. The number of lactic acid bacteria(LAB), shearing force and sensory properties of kimchi ripened (Raw sample) or kimchi ripened/freeze-dried/rehydrated (F/D sample) were observed. The results were as follows: (1) The number of LAB of Raw and F/D samples decreased slightly during ripening for 120 days, while the pH of both samples decreased. The number of LAB in kimchi decreased up to 6∼16% of the original value by freeze-drying. (2) Ripening for 120 days did not affect shearing force of kimchi while freeze-drying increased markedly its shearing force. (3) Although overall acceptability and taste of Raw and F/D samples decreased gradually, the degree of change between two samples was different. The odor of Raw and F/D samples decreased slightly during ripening for 120 days while the degree of change between two samples was similar after 70 days of ripening. Moistness of Raw and F/D samples was maintained relatively stable during ripening. Chewiness of Raw sample decreased during ripening for 120 days while that of F/D sample was not affected by ripening. Color of Raw and F/D sample was changed during ripening while the degree of change between two samples was not significant. It can be concluded that the change of some sensory properties between Raw sample and F/D sample was affected by ripening for 120 days while the change in the number of LAB, pH and shearing force between both samples was not affected markedly by ripening.

• The korean journal of orthodontics
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• v.31 no.1 s.84
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• pp.107-120
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• 2001

Nitric oxide(NO) has been reported to be one of the mediators relating to bone remodelling. Nitric oxide is synthesized from L-arguinine by nitric oxide synthetase(NOS), which is largely divided Into two groups. One group which is composed of $NOS_1\;and\;NOS_3$, is dependent of calcium or calmodulin. The other consisted of $NOS_2$, which is independent of calcium or calmodulin. NOS is thought to be a possible intermediate affecting in the course of tooth movement. This study was designed to evaluate the expression of nitrous oxide synthetase(NOS) in periodontal tissue during the experimental movement of rat incisors, by LSAB(labelled streptavidine biotin) immunohistochemical staining for $NOS_2\;and\;NOS_3$. Twenty seven Sprague-Dawley rats were divided into a control group(3 rats), and 6 experimental groups(24 rats), to which 75g of force was applied, with helical springs across the maxillary incisors. Rats of experimental groups were sacrificed at 12 hours, 1, 4, 7, 14 and 28 days after force application, respectively. After that, the tissues of the control group and experimental groups were studied immunohistochemically. The results were as follows: 1. In control group, the expression of $NOS_3$ was rare in gingiva, dentin, periodontal ligament and alveolar bone, and was mild in the capillaries of pulp and intermaxillary suture. And the expression of $NOS_2$ showed similar pattern to that of $NOS_3$. 2. There were no differences in the expression of $NOS_2\;or\;NOS_3$ in dentin, gingiva, cementum, cementoblast and odontoblast, between control and experimental groups, regardless of the duration of the force application. 3. The expression of $NOS_3$ began to increase at 4 days and showed to the highest degree at 7 days after force application, in the apical region of pressure side of periodontal ligament in experimental groups. 4. The expression of $NOS_3$ in alveolar bone was rare until 7 days, after which it increased to mild degree at 14 days through 28 days in experimental group. But there was no difference between pressure and tension side of periodontal ligament. 5. The expression of $NOS_2$ in periodontal ligament was mild from 7 days after force application, regardless of the side of periodontium, which was generally more evident than that of $NOS_3$. 6. The expression of $NOS_2$ in alveolar bone increased to mild degree at 14 days after force application, and it was evident in osteoblasts, osteoclasts and osteocytes. And the expression of $NOS_2$ was little more stronger in the tension side than that of pressure side of alveolar bone.

• Journal of the korean academy of Pediatric Dentistry
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• v.42 no.4
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• pp.312-318
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• 2015

The aim of this study was to investigate the possibility of the supernumerary teeth for the stem cell source in dentistry. The Real Time Quantitative Reverse Transcription Polymerase Chain Reaction (Real Time qRT-PCR) method was used to evaluate the differentiation toward the odontoblast of the supernumerary dental pulp stem cells (sDPSCs). Supernumerary dental pulp stem cells were obtained from 3 children (2 males and 1 female, age 7 to 9) diagnosed that the eruption of permanent teeth was disturbed by supernumerary teeth. The common genes for odontoblasts are alkaline phosphatase (ALP), osteocalcin (OC), osteonectin (ON), dentin matrix acidic phosphoprotein 1 (DMP-1), dentin sialophosphoprotein (DSPP). The sDPSCs were treated for 0 days, 8 days and 14 days with additives and then Real Time qRT-PCR was performed in intervals of 0 days, 8 days and 14 days. The alizarin-red solution staining was performed to visualize the stained color for the degree of calcification at 7 days, 14 days, 21 days and 28 days after treating additives to the sDPSCs. From the result of the Real Time qRT-PCR, the manifestation exhibit maximum value at 8 days after additive treatment and shifted to a decrease trend at 14 days. Alizarin-red solution staining exhibit light results at 7 days after staining and generalized dark result at 14 days. Consequently, in studies with sDPSCs, appropriate treatment time of additives for Real Time qRT-PCR is 8 days. Also, a suitable period of Alizarin-red solution staining is 14 days.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.2
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• pp.127-132
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• 1994

The present study was directed to investigate the accelerative effects of fermentation of salted anchovy on sea tangle homogenates. With the addition of $8\%$ (w/w) sea tangle homogenates(T), there was an increase of amino-N content in both the muscle and juice of salted anchovy during all fermentation periods. It was only in VBN value that there was exhibited the same characteristics as the control batch. Viable cell count in muscle was increased rapidly after 60 days of fermentation, but in juice the content was maximal after 60 days of fermentation. When $8\%$ (w/w) sea tangle homogenates was added, the pH value in muscle and juice were maintained same degree of control until 80 days of fermentation, but showed increase in pH value of muscle and juice more rapidly than the control system after 80 days of fermentation. Then a large percentage of muscle turned to juice after 100 days of fermentation. The degree of fermentation In salted anchovy, when sea tangle homogenates were added, accelerated more than the control batch. Concerning the factors related to the accelerative effects on fermentation of salted anchovy, there was a continuous increase in amino-N content, and it was a sudden change of viable cell count and pH value at a certain point in the fermentation periods.