• The Korean Journal of Blood Transfusion
• /
• v.29 no.3
• /
• pp.253-261
• /
• 2018

Background: A massive blood transfusion (MT) requires significant efforts by the Blood Bank. This study examined blood product use in MT and emergency O Rh Positive red cells (O RBCs) available directly for emergency patients from the Trauma Center in Ajou University Hospital. Methods: MT was defined as a transfusion of 10 or more RBCs within 24 hours. The extracted data for the total RBCs, fresh frozen plasma (FFP), platelets (PLTs, single donor platelets (SDP) and random platelet concentrates (PC)) issued from Blood Bank between March 2016 and November 2017 from Hospital Information System were reviewed. SDP was considered equivalent to 6 units of PC. Results: A total of 345 MTs, and 6233/53268 (11.7%) RBCs, 4717/19376 (24.3%) FFP, and 4473/94166 (4.8%) PLTs were used in MT (P<0.001). For the RBC products in MT and non-MT transfusions, 28.0% and 34.1% were group A; 27.1% and 26.0% were group B; 37.3% and 29.7% were group O, and 7.5% and 10.2% were group AB (P<0.001). The ratios of RBC:FFP:PLT use were 1:0.76:0.72 in MT and 1:0.31:1.91 in non-MT (P<0.001). A total of 461 O RBCs were used in 36.2% (125/345) of MT cases and the number of O RBCs transfused per patient ranged from 1 to 18. Conclusion: RBCs with the O blood group are most used for MT. Ongoing education of clinicians to minimize the overuse of emergency O RBCs in MT is required. A procedure to have thawed plasma readily available in MT appears to be of importance because FFP was used frequently in MT.

• Journal of Nutrition and Health
• /
• v.52 no.3
• /
• pp.310-322
• /
• 2019

Purpose: This study examined the food purchases from e-commerce and its relation to eating behaviors or habits in adult women in Incheon and Gyeonggi. Methods: A total of 410 subjects participated in the questionnaire survey. Food purchases in e-commerce and food habits were compared according to age, marital status, and food purchase status in e-commerce of the subjects. Results: Approximately 88% of the subjects had experience of buying foods by e-commerce; more than 40% of the subjects spent less than 100,000 Won buying foods by e-commerce in the past 6 months. The major purchases were coffee and tea, instant food and frozen food, and water and beverages. The reasons for buying foods in e-commerce were cheaper price, convenience of delivery, and variety of food choices. The main factors considered for purchasing foods in e-commerce were price and quality followed by rapid and accurate delivery, and food label and information. Approximately 70% of the subjects were very satisfied or satisfied with their food purchase in e-commerce, and 96% answered that they were willing to buy food in e-commerce again. The perception on the advantages of food purchases in e-commerce was 3.6 points out of 5 and significantly lower in the over 50s and married group. The subjects with experience and high cost of food purchase in e-commerce showed significantly low scores of dietary behaviors and eating habits, which is undesirable. Conclusion: A high percentage of people purchased foods by e-commerce, and they showed undesirable eating habits, especially when the cost of purchasing foods by e-commerce is high. These results showed that purchasing foods in e-commerce may be related to consumers' food habits. Therefore, continuous attention and nutrition guidance for e-commerce consumers are needed.

• Journal of Food Hygiene and Safety
• /
• v.33 no.6
• /
• pp.438-446
• /
• 2018

The purpose of this study was to investigate food safety awareness, knowledge, and behavior in college students, to provide basic data for the increase in food safety awareness. Data were collected from 252 college students in Gyeonggi region, using a self-administered questionnaire. In results of concern about food safety, subjects responded 3.48 of 5.00 and have knowledge about food safety education revealing significantly higher awareness and concern than subjects without knowledge about food safety education. Food safety awareness of distributed food was 2.55, considered unsafe. Among reasons in perceiving food as unsafe, 62.3% of subjects expressed distrust about safety relative food production. As for risk factors relative to food safety, subjects responded that the highest risk factor was food additives (2.35), followed by heavy metal (2.38) and endocrine disrupters (2.38). Correlation analysis resulting in risk factors for food had positive correlation with each other, heavy metal revealed highest correlation with pesticide residue (r = 0.674), than with endocrine disrupters (r = 0.672). Also, genetically modified food revealed high correlation with radiation irradiated food. Regression analysis demonstrated that concern about food safety significantly influenced pro-actively engaging in food safety education. Meanwhile, 63.5% of subjects correctly responded to food safety knowledge items. The item 'the heavy metals are contaminated the most, in the roots of vegetables' revealed the lowest correct answer rate (38.1%). In food safety behavior, the item 'always wash hands before handling food and meal's revealed 3.85, and subjects with awareness and concern about food safety education, responded in significantly higher numbers than subject without awareness and concern about food safety. The most neglected concern was relative to frozen food thawed at room temperature. Together, students recognize that distributed foods are unsafe, and students with awareness and concern about food safety education showed higher knowledge compared to without awareness and concern experience about food safety eduction. So, systematic education using accurate and objective data is required to reduce anxiety and raise the level of awareness and concern about food safety.

• Journal of Wetlands Research
• /
• v.20 no.4
• /
• pp.424-431
• /
• 2018

Stormwater runoff containing considerable amounts of pollutants such as particulates, organics, nutrients, and heavy metals contaminate natural bodies of water. At present, best management practices (BMP) intended to reduce the volume and treat pollutants from stormwater runoff were devised to serve as cost-effective measures of stormwater management. However, improper design and lack of proper maintenance can lead to degradation of the facility, making it unable to perform its intended function. This study evaluated an infiltration trench (IT) that went through a series of maintenance operations. 41 monitored rainfall events from 2009 to 2016 were used to evaluate the pollutant removal capabilities of the IT. Assessment of the water quality and hydrological data revealed that the inflow volume was the most relative factor affecting the unit pollutant loads (UPL) entering the facility. Seasonal variations also affected the pollutant removal capabilities of the IT. During the summer season, the increased rainfall depths and runoff volumes diminished the pollutant removal efficiency (RE) of the facility due to increased volumes that washed off larger pollutant loads and caused the IT to overflow. Moreover, the system also exhibited reduced pollutant RE for the winter season due to frozen media layers and chemical-related mechanisms impacted by the low winter temperature. Maintenance operations also posed considerable effects of the performance of the IT. During the first two years of operation, the IT exhibited a decrease in pollutant RE due to aging and lack of proper maintenance. However, some events also showed reduced pollutant RE succeeding the maintenance as a result of disturbed sediments that were not removed from the geotextile. Ultimately, the presented effects of maintenance operations in relation to the pollutant RE of the system may lead to the optimization of maintenance schedules and procedures for BMP of same structure.

• Food Engineering Progress
• /
• v.23 no.3
• /
• pp.193-199
• /
• 2019

This study aimed to investigate the impact of protease treatments on the yield of rice starch (RST) from frozen rice flours, and to compare the physicochemical properties of RST by alkaline steeping (control) and enzymatic isolation (E-RST) methods. Although the yield of E-RST, prepared according to conditions designed by the modified 23 complete factorial design, was lower than the control, the opposite trends were observed in its purity. E-RST (RST1, isolated for 8 h at 15℃ with 0.5% protease; RST2, isolated for 24 h at 15℃ with 1.5% protease; RST3, isolated for 24 h at 15℃ with 0.5% protease) with the yields above 50% were selected. Amylose contents did not significantly differ for the control and RST2. Relative to the control, solubilities were higher for all E-RST, but swelling power did not significantly differ for E-RST except for RST1. Although all E-RST revealed higher gelatinization temperatures than the control, the reversed trends were found in the gelatinization enthalpy. The pasting viscosities of all E-RST were lower than those of the control. Consequently, the enzymatic isolation method using protease would be a more time-saving and eco-friendly way of preparing RST than the alkaline steeping method, even though its characteristics are different.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.68 no.1
• /
• pp.27-33
• /
• 2023

Several domestically consumed sweetpotato derivatives, such as sweetpotato starch for processing raw materials, frozen and refrigerated paste, and powder are dependent on imports. This study was conducted to examine the suitability of sweetpotato cultivars of twelve varieties (powdery-type and viscous type) cultivated in paddy fields, for use in starch, chips, dried products, and beverages. The two-year average yield results of the four cultivars suitable for starch (in order of highest to lowest yield) was as follows: Gogeonmi (4,018 kg/10a); Daeyumi (3,615 kg/10a); Jinhongmi (3,426 kg/10a); Singeonmi (2,837 kg/10a). The starch content was 20.2%, 18.2%, 21.2%, and 20.6% in Daeyumi, Gogeonmi, Singeonmi, and Jinghongmi, respectively. The total amount of starch was higher in Daeyumi (730 kg/10a) and Gogeonmi (731 kg/10a) than that in Singeonmi and Jinghongmi. The yield of Pungwonmi and Shinjami were 4,443 and 3,602 kg/10a, respectively. Powdery-type sweetpotatoes (Daeyumi and Gogeonmi) showed the low decay rates of all cultivars (0.8 and 0%, respectively). The yield of the storage root formation and storage root swelling stages by water-logging treatment decreased by 16.5% and 15.4% for Pungwonmi, and by 17.2% and 10.0% for Shinjami. Drainage management of paddy fields is necessary to reduce the damage caused by water-logging. Our results suggest that cultivation of sweetpotato varieties suitable for processing raw materials in paddy fields will enable stable yields of sweetpotato with a high starch content.

• Journal of Food Hygiene and Safety
• /
• v.38 no.4
• /
• pp.211-216
• /
• 2023

A total of 100 commercially available olive oil products were analyzed for 179 pesticide residues using gas chromatography-tandem mass spectrometry (GC/MS/MS). The olive oil samples were mixed with organic solvents, centrifuged and frozen to remove fat, and pesticide residues were analyzed using the "quick, easy, cheap, effective, rugged, and safe" (QuEChERS) method. The determination coefficient (R²) of the analysis method used in this study was ≥0.998. The detection limit of the method ranged 0.004-0.006 mg/kg and its quantitative limit ranged 0.012-0.017 mg/kg. The recovery rate (n=5) measured at the level ranging 0.01-0.02, 0.1, and 0.5 mg/kg ranged 66.8-119.5%. The relative standard deviation (RSD) was determined to be ≤5.7%, confirming that this method was suitable for the "Guidelines for Standard Procedures for Preparing Food Test Methods". The results showed that a total of 151 pesticides (including difenoconazole, deltamethrin, oxyfluorfen, kresoxim-methyl, phosmet, pyrimethanil, tebuconazole, and trifloxystrobin) were detected in 64 of the 100 olive oil products. The detection range of these pesticide residues was 0.01-0.30 mg/kg. The percentage acceptable daily intake (%ADI) of the pesticides calculated using ADI and estimated daily intake (EDI) was 0.0001-0.1346, indicating that the detected pesticides were present at safe levels. This study provides basic data for securing the safety of olive oil products by monitoring pesticide residues in commercially available oilve oil products. Collectively, the analysis method used in this study can be used as a method to analyze residual pesticides in edible oils.

• Korean Journal of Animal Reproduction
• /
• v.24 no.3
• /
• pp.255-262
• /
• 2000

The aim of this work was to study the effects of ascorbic acid (Asc) and/or ferrous sulfate (Fe$^{2+}$) and spernatozoa preincubation on the in vitro fertilization in porcine. Porcine follicular oocytes matured in culture were inseminated with frozen-thawed boar spermatozoa preincubated for 0, 1, 2, 3, 4 and 5h. The penetration rates (37~51%) were not significantly different between durations of spermatozoa preincubation in medium with 0.1 mM Asc. The addition of 1.0 mM Fe$^{2+}$ during spermatozoa preincubation were not significantly affecting the penetration rates (41~56%). When spermatozoa were preincubated with Asc and Fe$^{2+}$, the penetration rates had a tendency to increase with time of spermatozoa preincubation, and were significantly (P<0.05) higher in spermatozoa preincubated with that than without Asc and Fe$^{2+}$ for 5 h. On the other hand, when spermatozoa were preincubated in fertilization medium without Asc and/or Fe$^{2+}$, the penetration rates were significantly (P<0.05) higher in medium with Fe$^{2+}$ than with Asc or Asc and Fe$^{2+}$ for in vitro fertilization. The rate of polyspermy in penetrated oocytes in medium with Asc and Fe$^{2+}$ decreased with the period of spermatozoa preincubation. Despite different culture conditions for spermatozoa preincubation, no differences were observed in polyspermy rates in the presence of Asc and/or Fe$^{2+}$ These results indicate the advantage of preincubating spermatozoa with Asc and Fe$^{2+}$ and an addition of Fe$^{2+}$ during in vitro fertilization with spermatozoa preincubated maintain penetration potential without increased polyspermy rates on in vitro fertilization in porcine oocytes.on in porcine oocytes.

• Journal of Food Hygiene and Safety
• /
• v.38 no.6
• /
• pp.528-536
• /
• 2023

In Korea, from January 2023, the Act on Labeling and Advertising of Food was revised to reflect the use-by-date rather than the sell-by-date. Hence, the purpose of this study was to establish a system for calculating the safety factor and determining the recommended use-by-date for each food type, thereby providing a scientific basis for the recommended use-by-date labels. A safety factor calculation technique based on scientific principles was designed through literature review and simulation, and opinions were collected by conducting surveys and discussions including industry and academia, among others. The main considerations in this study were pH, Aw, sterilization, preservatives, packaging for storage improvement, storage temperature, and other external factors. A safety factor of 0.97 was exceptionally applied for frozen products and 1.0 for sterilized products. In addition, a between-sample error value of 0.08 was applied to factors related to product and experimental design. This study suggests that clearly providing a safe use-by-date will help reduce food waste and contribute to carbon neutrality.

• Journal of Food Hygiene and Safety
• /
• v.38 no.5
• /
• pp.373-380
• /
• 2023

This study surveyed and compared the temperature distribution in domestic refrigerators and freezers used in Korea to determine whether temperature varied according to the location of food storage. We selected 50 people to collect temperature data; among them, 25 measured the temperature of refrigerators, while the remaining measured the temperature of freezers. Consequently, the lowest and highest temperatures measured in domestic refrigerators were found to be -8.2℃ and 15.8℃, respectively, with an average temperature of 3.73℃. The temperature distribution based on internal location was: 5.06±1.69℃ for the door storage compartment, 4.18±1.19℃ for the inside wall surface, and 3.41±1.36℃ for the inner storage box. Significant temperature differences between the top and bottom were only identified at the door storage compartment (P<0.01). Further, the minimum and maximum temperatures measured in the freezer was -30.3℃ and 0.7℃, respectively, with an average temperature of -17.95℃. The temperature distribution based on location was: -17.19±1.68℃ for the door storage compartment, -17.81±1.07℃ for the inside wall surface, and -18.78±1.72℃ for the inside storage box. The results were similar to that of the refrigerator, with the lowest temperature in the inside storage box, and a significant temperature difference between the top and bottom noted only at the door (P<0.01). The maximum temperature difference (between locations) within the refrigerator and freezer was found to be 2.18 and 2.02℃, respectively. In conclusion, the temperature in the entire space was not constant; there were significant deviations at different storage locations. Therefore, public authorities should actively advise customers on the recommended storage locations for each food type. People will benefit from awareness about storage management, including avoiding storage of temperature-sensitive foods in door compartment.