• Advances in pediatric surgery
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• v.2 no.1
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• pp.33-41
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• 1996

This report present the result of the national survey of pediatric surgeons' preferences on diagnosis and treatment of Hirschsprung's disease(HD) carried out in 1993. The questionnaires were sent to twenty-seven members of the Korean Association of Pediatric Surgeons (KAPS) working in twenty-four institutions. The questionnaires were designed to determine the individual surgeon's preference for the methods of diagnosis and treatment of the disease. Twenty-three pediatric surgeons from twenty institutions returned completed forms. The total number of patients diagnosed with HD in 1992 was 190 in this group. The estimated incidence of HD was 1/3,900. The most important symptom was delayed meconium passing and the most preferred diagnostic procedure was barium study. Anorectal manometric examination was carried out by 13 pediatric surgeons and 19 confirmed the diagnosis before operation by rectal biopsy, 12 with full-thickness biopsy and 7 with suction. Frozen section biopsy during operation was done by 22 surgeons. Eight surgeons did one stage operation if the age of the patient is suitable. Definitive operation was usually done at the age of 6 to 11 months. The most preferred operation was Duhamel procedure done by 19. Enterocolitis was the most serious complication of HD. Most of patients had normal continence within 6 to 12 months after operation. The follow-up period was less than 6 years in 16 surgeons. The results were presented at the 9th annual meeting of KAPS in June of 1993. This is the first national survey of HD and it can provide guidelines of diagnosis and treatment of Hirschprung's disease even though it is not a detailed study of patient data.

• Clinical and Experimental Reproductive Medicine
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• v.34 no.2
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• pp.117-124
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• 2007

Objective: The aim of this study was to compare the efficacy of slow freezing with vitrification method for cryopreservation of mouse pronuclear stage embryos. Methods: Mouse pronuclear embryos obtained from superovulated mice and classified into 2 groups of slow freezing and vitrification. Slow freezing solution consisted of 1.5 M PROH, 0.1 M sucrose, while vitrification solution consisted of 40% ethylene glycol, 18% Ficoll and 0.5 M sucrose diluted in Dulbecco's phosphate-buffered saline supplemented with 10% SSS. Recovery and survival rates after thawing and development rates to hatching balstocyst stage were compared between two groups. Results: After freezing and thawing, recovery rate of slow freezing group was 93.8%, whereas vitrification group was 66.5% (p<0.01). Survival rate of recovered embryos were similar between two groups as 83.2% in slow freezing and 87.6% in vitrification. Embryo development rates to 2-cell stage after 24 hrs (77.0% vs 59.1%), 4-cell after 48 hrs (72.6% vs 53.3%), blastocyst after 96 hrs (53.1% vs 40.1%) of thawing were significantly higher in vitrification group than those of slow freezing group, respectively. Conclusion: The vitrification method may provide better developmental competence of frozen-thawed embryos than that of slow freezing method for cryopreservation of mouse pronuclear stage embryos.

• Food Science and Preservation
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• v.14 no.3
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• pp.227-232
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• 2007

The development of an effective long-term storage protocol for harvested fresh pepper is urgently required to increase the market for pepper products. The protocol must minimize quality loss, so that the product may be used either as a spice or as a raw material for processed pepper products, both in the home and in food processing plants. We investigated the optimum size of pepper fruits, freezing temperatures, storage periods, and thawing methods, to establish an optimum storage protocol. This study was conducted not only to develop freezing and thawing methods for long term storage of harvested red pepper, but also to develop processed pepper products utilizing the stored pepper. We aimed to expand the pepper products market and to increase the incomes of pepper growers. Whole red pepper, sliced red pepper, and crushed red pepper were frozen and stored at $-5^{\circ}C,\;-20^{\circ}C,\;or\;-40^{\circ}C$. The soluble solid content and the vitamin C level showed maximal stability at $-40^{\circ}C$, although total free sugars decreased on storage at all temperatures tested. Such Changes were more marked at $-5^{\circ}C$ than at the other(lower) temperature tested. The vitamin C content of whole red pepper was higher than that of sliced red pepper or crushed red pepper. Room-temperature thawing resulted in twice the drip loss seen on low temperature($5^{\circ}C$) thawing or microwave oven thawing. Brown discoloration was a serious problem with room temperature thawing. Total free sugars were higher in samples thawed at low temperature or in the microwave oven, compared to the level seen after room-temperature thawing. pepper samples thawed at low temperature scored higher in sensory tests than samples thawed at room temperature.

• Food Science and Preservation
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• v.23 no.7
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• pp.923-930
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• 2016

The purpose of this study was to improve the quality of the steamed rice cakes added with powder and extract of Schisandra chinensis (SC). Steamed rice cakes were prepared by adding SC using 1% hot-air dried SC powder (DP), hot-air dried SC extract (DE), freeze dried SC powder (FP) and, frozen SC extract (FE). After packaging with nylon/polyethylene films, the cakes were stored at $25^{\circ}C$ for 5 days. The FE-treated steamed rice cake had the lowest pH value. The $L^*$ value of the control cakes was highest immediately after processing and decreased during storage. The $a^*$ values of FP- and FE-treated steamed rice cakes were higher than those of DP- and DE-treated cakes. The $b^*$ values of DP- and DE-treated steamed rice cakes were higher than those of FP- and FE-treated cakes. Total phenolic contents of DP and DE were lower than those of FP and FE. Anthocyanin contents of DP- and DE-treated steamed rice cakes were lower than those of FP- and FE-treated cakes. Schisandrin contents of DP- and FP-treated steamed rice cakes were lower than those of DE- and FE-treated cakes. Ferric reducing antioxidant power assays revealed that DP and DE had lower antioxidant powers than those of FP and FE. The results of this study indicate that, among the treatments methods used, the steamed rice cake treated with FE had the highest functional component and antioxidant activity levels.

• Korean Journal of Food Science and Technology
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• v.11 no.4
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• pp.291-297
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• 1979

The experimentally cultivated potatoes of 4 varieties, Irish Cobbler, Warba, Shimabara, and Saco were dried in a frozen state, powdered subsequently and subjected to the extraction of free and bound lipids. Constituents of the prepared lipids were fractionated, quantified, and compared by the methods of column and gas-liquid chromatographies. The results were summarized as follows : 1. The total crude lipid content in potato on a dry weight basis was 0.57 % of which 0.2 % was free lipid and 0.37 % was bound lipid. 2. The neutral lipid content in the free lipid was 14.9 %, approximately 3 times as much as the 4.5 % contained in the bound lipid, whereas the glycolipid content in the free lipid was 15.1 %, slightly less than 22.2 % contained in the bound lipid. However, the phospholipid content was 33.9 % in the bound lipid, approximately 4.5 times as much as the 7.2 % contained in the free lipid. This fact revealed that the bound lipid consisted mainly of polar lipid, while the free lipid consisted of neutral lipids, glycolipids and phospholipids in about the same proportion. 3. The main fatty acids constituting more than 90 % in the free and bound lipids were linoleic, palmitic and linolenic acids. The content of the saturated fatty acid was slightly less in the free lipid than in the bound lipid, whereas the unsaturated fatty acids were more abundant in the free lipid.

• Korean Journal of Acupuncture
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• v.17 no.1
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• pp.101-121
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• 2000

The purpose of this morphological studies was to investigate the relation to the meridian, acupoint and nerve. The common locations of the spinal cord and brain projecting to the the gallbladder, GB34 and common peroneal nerve were observed following injection of transsynaptic neurotropic virus, pseudorabies virus(PRV), into the gallbladder, GB34 and common peroneal nerve of the rabbit. After survival times of 96 hours following injection of PRV, the thirty rabbits were perfused, and their spinal cord and brain were frozen sectioned($30{\mu}m$). These sections were stained by PRV immunohistochemical staining method, and observed with light microscope. The results were as follows: 1. In spinal cord, PRV labeled neurons projecting to the gallbladder, GB34 and common peroneal nerve were founded in thoracic, lumbar and sacral spinal segments. Densely labeled areas of each spinal cord segment were founded in lamina V, VII, X, intermediolateral nucleus and dorsal nucleus. 2. In medulla oblongata, The PRV labeled neurons projecting to the gallbladder, GB34 and common peroneal nerve were founded in the A1 noradrenalin cells/C1 adrenalin cells/caudoventrolateral reticular nucleus, rostroventrolateral reticular nucleus, medullary reticular nucleus, dorsal motor nucleus of vagus nerve, nucleus tractus solitarius, raphe obscurus nucleus, raphe pallidus nucleus, raphe magnus nucleus, gigantocellular nucleus, lateral paragigantocellular nucleus, principal sensory trigeminal nucleus and spinal trigeminal nucleus. 3. In Pons, PRV labeled neurons were parabrachial nucleus, Kolliker-Fuse nucleus and cochlear nucleus. 4. In midbrain, PRV labeled neurons were founded in central gray matter and substantia nigra. 5. In diencephalon, PRV labeled neurons were founded in lateral hypothalamic nucleus, suprachiasmatic nucleus and paraventricular hypothalamic nucleus. 6. In cerebral cortex, PRV labeled neuron were founded in hind limb area.This results suggest that PRV labeled common areas of the spinal cord projecting to the gallbladder, GB34 and common peroneal nerve may be first-order neurons related to the somatic sensory, viscero-somatic sensory and symapathetic preganglionic neurons, and PRV labeled common area of the brain may be first, second and third-order neurons response to the movement of smooth muscle in gallbladder and blood vessels.These PRV labeled neurons may be central autonomic center related to the integration and modulation of reflex control linked to the sensory system monitoring the internal environment, including both visceral sensation and various chemical and physical qualities of the bloodstream. The present morphological results provide that gallbladder meridian and acupoint may be related to the central autonomic pathways.

• Journal of Preventive Medicine and Public Health
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• v.34 no.1
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• pp.80-88
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• 2001

Objectives : In an epidemiologic study on the health impact of Agent Orange exposure, the valid estimation of exposure level is the most important step. Based on recent studies, we examined the correlation between exposure levels categorized by personal exposure estimates and serum 2,3,7,8-tetrachlorodibenzo-p-dioxin (2,3,7,8-TCDD, Dioxin), exploring the possibility of utilizing the exposure level as a surrogate for the estimate of exposure to agent orange. Methods : During the study period (Jan 1996-Feb 1996), blood specimens of 745 subjects taken randomly among 1,329 persons and kept frozen, were analyzed for 2,3,7,8-TCDO and six other dioxin congeners. The serum dioxin and congeners were measured in 1998 by CDC, adjusted for serum lipids. We categorized the total exposure scores into five groups based on Agent Orange exposure data collected by interview and military records. Pearson and Spearman's correlation coefficients & multiple regression analysis were used to identify the relationship of the exposure level categorized with serum concentration of 2,3,7,8-TCDD, and six other dioxin congeners. Results : Dioxin and the other congeners, except 1,2,4,6,7,8-HpCDD, showed significant correlations to exposure categories (p<0.005): 2,3,7,8-TCDD and OCDD showed positive correlations, whereas the other congeners did negative. The values of 2,3,7,8-TCDD differed according to exposure category and proportionally increased from the low exposure group to the high, a dose-response relationship, even after other possible confounding variables were adjusted for. In multiple regression analysis, age$(\beta=0.033)$, dioxin$(\beta=0.433)$, 1,2,3,7,8-PeCDD$(\beta=-0.998)$, 1,2,3,4,7,8-HxCDD$(\beta=-0.773)$, 1,2,3,6,7,8-HxCDD$(\beta=0.255)$, 1,2,3,7,8,9-HxCDD$(\beta=-3.468)$, 1,2,3,4,6,7,8-HpCDD$(\beta=0.109)$ we re found to be significantly related to the total exposure score(p<0.005). Conclusion : This study demonstrated that the use of such categorizations as a surrogate measure of agent orange exposure in identifying exposure degrees in a health impact study is valid.

• Journal of the Korean earth science society
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• v.30 no.4
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• pp.454-463
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• 2009

In this study, from January 2006 to February 2009, we observed 107 ice spikes formed in a natural state, and analyzed their environment. We developed an experimental device to reproduce ice spikes in laboratory and successfully made 531 ice spikes. We analyzed the process of the formation and the principle of how those ice spikes grow through videotaped data of the formation in the experiment. In the natural world, when the surface of water and the lower part of a vessel begin to freeze, a vent (breathing hole) develops at the surface where an ice is not frozen; this vent serves as the seed of an ice spike. It is assumed that the volume expansion of ice in the vessel which occurs when water freezes makes the supercooled water go upward through the vent and becomes an ice bar called an ice spike. In the laboratory, however, when distilled water is poured into an ice tray cube and kept in the experimental device for about one and a half hours at a temperature of -12- $-13^{\circ}C$, a thin layer of ice then begins to develop on the surface of the water, the vent is formed, and ice spikes form for about 10-30 minutes. These spikes stop growing when the end becomes clogged. Ice spikes can be described as falling into seven categories of shape, with the apex type topping the list followed by the slant type in the natural state and the vertical type predominating in the laboratory.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.766-772
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• 2009

In this study, the effects of feeding citrus byproduct on physicochemical and sensory characteristics of chicken meats were investigated. The samples consisted of chicken meats provided with only feed for laying hen without citrus byproduct (T-0), and the chicken meats fed with 1.0%, 1.5% and 2.0% citrus byproduct during the starter (initial period feed; $1{\sim}9th$ day), the grower (middle period feed; $10{\sim}24th$ day), and the finisher (latter period feed; $25{\sim}36th$ day), respectively. The $L^*$ value of thigh was significantly lower in the T-1 than in the T-0, the $a^*$ value was significantly higher in the T-1 than in the T-0 (p<0.05). The water holding capacity of thigh was significantly higher in the T-1 than in the T-0 and the cooking loss was significantly higher in the T-0 than in the T-1 (p<0.05). The acid value was significantly higher in the T-0 than in the T-1 (p<0.05). Antioxidant activity was higher in the T1 than in the T-0 (p<0.05). There was no significance between T-0 and T-1 regardless of feeding citrus byproduct, in terms of chicken's $b^*$ value, frozen loss, thawing loss, hardness, springiness, cohesiveness, gumminess, chewiness, shear force, free amino acid content of hot water extracts, taste, flavor, tenderness, juiciness and palatability.

• Journal of Life Science
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• v.15 no.4 s.71
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• pp.548-552
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• 2005

Volatile fragrance components in 5 kinds of Korean native Lilium were investigated and compared. The volatile components were extracted by SDE (simultaneous steam distillation and extraction) and identified by CC and GC-MS. As a result of the analysis of volatile aromatic ingredient of L. leichtlinii var. tigrinum Nickels., L. concolor var. parthneion Bak., L. tsingtauense Gilg., L. hansonii Leichtl., and L. amabile Palibin., using frozen materials, 60 kinds of volatile compound were identified, which were 28 aldehydes, 9 ketones, 8 alcohols, 5 esters, 5 acids, 3 furans and 2 others. The GC patterns of the aroma components of all samples resembled but the peak areas were different according to species, though all of them are Korean native Liliums.