• 한국임상약학회지
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• 제30권3호
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• pp.206-208
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• 2020

An 80-year-old Korean woman who previously experienced penicillin allergy presented to a dental hospital for treatment of a fractured tooth. A dentist extracted the tooth and prescribed her A-cillin (amoxicillin hydrate) 250 mg orally 3 times a day for 3 days and Carol-F^® (ibuprofen arginine) orally 3 times a day for 3 days. She received the prescriptions, returned home, and took one dose of each drug. One hour later, she experienced hypertension, itching, shortness of breath, and was unable to move her tongue to pronounce words. Approximately 6 hours after drug administration, the symptoms persisted, and the patient was admitted to an emergency medical center (EMC). The patient was discharged from the EMC after a one-night stay in the hospital for symptomatic treatment.

• 센서학회지
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• 제14권5호
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• pp.357-361
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• 2005

Low-stress silicon nitride (LSN) thin films with embedded metal line have been developed as free standing structures to keep microspheres in proper locations and localized heat source for application to a chip-based sensor array for the simultaneous and near-real-time detection of multiple analytes in solution. The LSN film has been utilized as a structural material as well as a hard mask layer for wet anisotropic etching of silicon. The LSN was deposited by LPCVD (Low Pressure Chemical Vapor Deposition) process by varing the ratio of source gas flows. The residual stress of the LSN film was measured by laser curvature method. The residual stress of the LSN film is 6 times lower than that of the stoichiometric silicon nitride film. The test results showed that not only the LSN film but also the stack of LSN layers with embedded metal line could stand without notable deflection.

• 한국식품저장유통학회지
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• 제15권2호
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• pp.306-310
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• 2008

탐나라, M.B.A 두 포도품종을 이용하여 건조 효모 S. cerevisiae Montrachet(UCD #522), S. bayanus Pasteur Champagne (UCD #595), S. cerevisiae Epernay II (CEG) 3종을 첨가하여 포도주 발효 특성과 관능적 검사를 비교하였다. 포도 두 품종을 $15^{\circ}C$에서 1차 발효시킨 결과 발효과정중 당함량이 감소되고 알코올이 증가되는 발효 형태 및 발효 속도에는 큰 차이가 없었으나 두 품종 모두 효모 첨가로 인해 발효 속도는 효모 종류에 관계없이 매우 빨라졌다. 30일간의 1차 발효 후 $10^{\circ}C$에서 60일 발효하여 관능검사를 실시한 결과 효모첨가여부에 관계없이 M.B.A가 탐나라보다 기호도가 상대적으로 높았으며 두 품종 모두 효모 첨가구의 기호도가 유의적인 차이는 없었으나 효모를 첨가하지 않은 것보다 낮게 나타났다. 전자혀를 이용하여 측정한 맛의 분포도에 있어서 탐나라와 M.B.A 두 포도품종 간에는 차이가 있었으나 효모균주 간에는 차이가 없음을 보여주어 기계적인 측정과 관능검사의 결과가 동일함을 보여주었다.

• 한국수산과학회지
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• 제53권6호
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• pp.823-833
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• 2020

The Manila clam Ruditapes philippinarum, is an important marine bivalve that is widely distributed along the west and north coasts of South Korea. It has been used in a variety of Korean foods owing to its superior umami taste. In the present study, we developed a flavoring with an excellent sensory preference from Manila clam using extrusion cooking processing. Optimization of extrusion cooking conditions was performed using response surface methodology (RSM). Barrel temperature (X1, 140-160℃) and screw speed (X2, 400-560 rpm) of the extruder were chosen as independent variables. The dependent variable was overall acceptance (Y, points). The estimated optimal conditions were as follows: overall acceptance (Y): X1=140℃ and X2=560 rpm. The indicated value of the dependent variable overall acceptance (Y) under the optimal conditions was 8.94 points, which was similar to the experimental value (8.82 points). Overall acceptance of the Manila clam flavoring was related to its umami and Manila clam tastes. The electronic nose and tongue results successfully segregated different clusters of the samples between the lowest and highest sensory scores. The sample with the highest sensory score had higher sourness, umami, and sweetness intensities, and the lowest sensory scored sample showed more off-flavor compounds.

• 동물자원연구
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• 제30권4호
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• pp.165-171
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• 2019

본 연구의 목적은 비육돈의 성이 육질과 맛 특성에 미치는 영향을 구명하는 것으로, 이를 위해 총 90두 삼원교잡 LYD 비육돈(180일령 암퇘지 45두와 거세돈 45두; 각 처리구당 1+, 1, 2등급 15마리씩 배치)의 육질, 기계적 맛 및 관능적 맛을 성별에 따라 조사하였다. 등심근의 pH, 근내지방 함량, 육색 및 전단가는 성별 간 차이가 없었지만(p>0.05), 암퇘지와 거세돈의 육즙감량(1.66% vs 1.21%), 유리수분량(12.19% vs 10.68%) 및 가열감량(23.67% vs 21.04%)에서는 유의적인 차이가 확인되었다(p<0.05). 전자혀 측정치는 거세돈의 신맛의 강도가 암퇘지보다 유의적으로 낮은 반면, 감칠맛과 감칠맛후미의 강도는 높았다(p<0.05). 관능검사에서는 풍미, 다즙성 및 연도에서 거세돈이 높은 점수를 받은 결과, 기호성에서도 거세돈(5.51점)이 암퇘지(4.86점)보다 유의적으로 높은 점수를 얻었다(p<0.05). 이러한 결과로부터, 암퇘지보다 높은 거세돈의 보수력이 감칠맛 강도를 증가시켜 관능적 맛도 좋게 한 것으로 사료되었다.

• 센서학회지
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• 제13권5호
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• pp.378-382
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• 2004

A micromachined fluidic structure for the introduction of liquid samples into a chip-based sensor array composed of individually addressable polymeric microbeads has been developed. The structure consists of a separately attached cover glass, a single silicon chip having micromachined channels and microbead storage cavities, and a glass carver. In our sensor array, transduction occurs via colorimetric and fluorescence changes to receptors and indicator molecules that are covalently attached to termination sites on the polymeric microbeads. Data streams are acquired for each of the individual microbeads using a CCD. One of the key parts of the structure is a passive fluid introduction system driven only by capillary force. The velocity of penetration of a horizontal capillary for the device having a rectangular cross section has been derived, and it is quite similar to the Washburn Equation calculated for a pipe with a circular cross section having uniform radius. The test results show that this system is useful in a ${\mu}$-TAS and biomedical applications.

• 한국전자통신학회논문지
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• 제9권3호
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• pp.303-310
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• 2014

본 연구는 뇌졸중 환자를 대상으로 고유수용성신경근촉진법(PNF)를 이용한 중재프로그램이 조음기관의 기능에 미치는 효과를 알아보고자 하였다. 이를 위해 뇌졸중 환자 중에 PNF을 이용한 프로그램을 실시한 실험군 4명, 조음기관 훈련프로그램을 실시한 대조군 4명, 어떠한 중재도 하지 않은 통제군 4명을 대상으로 주 3회 30분~50분씩 총 24회기 동안 실시하였다. 각 집단별로 사전, 사후 최대발성시간(MPT), 교대운동속도(AMR), 연속운동속도(SMR)을 평가하여 비교하였다. 결과를 살펴보면, 실험군은 모든 항목에서 유의한 차이가 있었고, 대조군은 AMR의 /터/, /아/, /러/에서 유의한 차이를 보이지 않았으며. 통제군은 모든 항목에서 통계적으로 유의한 차이가 나타나지 않았다. 따라서 PNF를 이용한 프로그램이 뇌졸중 환자의 조음기관의 기능을 향상시키는데 가장 효과적이며, 특히 혀의 기능을 증진시키는데 효과적이라고 할 수 있다.

• 한국수산과학회지
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• 제47권2호
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• pp.114-121
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• 2014

This study compared the food quality of domesticated(RT-DS) and freshwater (RT-F) rainbow trouts Oncorhynchus mykiss. The proximate composition of RT-DS was 73.8% moisture, 20.6% crude protein, 4.2% crude lipid, and 1.1% ash and was similar to RT-F. No differences were found in the red color, odor and taste intensities, calcium, and potassium between RT-DS and RT-F based on the Hunter a values, volatile basic nitrogen content, odor intensity and using an electronic nose, and taste intensity using an electronic tongue. The crude protein, total amino acid contents, and taurine, glutamic acid, glycine, alanine and anserine contents in free amino acids were higher in RT-DS than in RT-F. There was no difference in hardness between RT-DS and RT-F.

• 한국수산과학회지
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• 제47권2호
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• pp.103-113
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• 2014

This study compared the food quality of freshwater rainbow trout Oncorhynchus mykiss cultured (in Pyeongchang, Pyeongtaek, Jecheon and Geochang) with that of imported salmon Oncorhynchus keta. The proximate composition of the four types of rainbow trout was 74.4-75.7% moisture, 18.3-19.4% crude protein, 3.1-4.3% crude lipid, and 1.3-1.7% ash. There were slight differences in the proximate composition of the four types of rainbow trout. No significant (P>0.05) differences were found in the red color and odor and taste intensities of the four types of rainbow trout based on the Hunter a values, volatile basic nitrogen content, odor intensity using an electronic nose and taste intensity using an electronic tongue. The crude protein, total amino acid, and mineral contents of rainbow trout cultured in Pyeongtaek were superior or similar to those of the trout cultured in the other three places. The rainbow trout cultured in Geochang had the highest hardness, at 858.5 g.

• 한국축산식품학회지
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• 제44권3호
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• pp.635-650
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• 2024

In this study, we analyzed the physicochemical and sensory properties of black goat jerky marinated with various spices (non-spice, control; rosemary, RO; basil, BA; ginger, GI; turmeric, TU; and garlic, GA). The physicochemical properties of black goat jerky analyzed were pH, water holding capacity, color, cooking yield, shear force, and fatty acid composition. The sensory characteristics were analyzed through the aroma profile (electronic nose), taste profile (electronic tongue), and sensory evaluation. The pH and water holding capacity of the GI showed higher values than the other samples. GI and GA showed similar values of CIE L^* and CIE a^* to that of the control. The shear force of the GI and TU was significantly lower than that of other samples (p<0.05). Regarding fatty acid composition, GI showed high unsaturated and low saturated fatty acid contents compared with that of the other samples except for RO (p<0.05). In the aroma profile, the peak area of hexanal, which is responsible for a faintly rancid odor, was lower in all treatment groups than in the control. In the taste profile, the umami of spice samples was higher than that of the control, and among the samples, GI had the highest score. In the sensory evaluation, the GI sample showed significantly higher scores than the control in terms of flavor, aroma, goaty flavor, and overall acceptability (p<0.05). Therefore, marinating black goat jerky with ginger powder enhanced the overall flavor and reduced the goat odor.