• Asian-Australasian Journal of Animal Sciences
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• 제18권12호
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• pp.1727-1734
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• 2005

The fermentation characteristics and mono- and di-saccharides compositions during the early stage of ensiling were studied with a temperate grass, Italian ryegrass (Lolium multiflorum Lam.) and a tropical grass, guineagrass (Panicum maximum Jacq.). The laboratory silos were kept in the room set at 25$^{\circ}C$, and then were opened on 0.5, 1, 2, 3, 5 and 7 days (14 days in Italian ryegrass) after ensiling, respectively. The Italian ryegrass silage showed a fast and large pH decrease caused by a fast and large production of lactic acid during the first 5 days of ensiling and succeeded to achieve lactic acid type fermentation; high lactic acid/acetic acid and lactic acid content at the end of ensiling (14 days), low values of pH (3.74), acetic acid, ethanol and ammonia-N/total nitrogen, none or only small amounts of Butyric acid, valeric acid and propionic acid. The guineagrass silage showed a slow decrease in pH and a slow increase in lactic acid content during the full ensiling period, causing a high final pH value, low contents of lactic acid, acetic acid, total volatile fatty acids and total organic acids. In Italian ryegrass silage, mono- and di-saccharides compositions decreased largely within the initial 0.5 day (12 h) of ensiling. Sucrose disappeared rapidly within the initial 0.5 day of ensiling, but fructose and glucose contents showed an initial rise by the activity of enzymes in plant tissues, and then decreased gradually. On the other hand, the contents of monoand di-saccharides in guineagrass showed the largest decreases due mainly to plant respiration within the initial 0.5 day of ensiling, and no initial rises in fructose and glucose contents during the early stage of ensiling because of the absence of fructans which are hydrolyzed into fructose and glucose in temperate grasses. In both silages, the rate of reduction in mono- and di-saccharides compositions within the initial 5 days of ensiling was ranked in the order of glucose>fructose>sucrose, suggesting that glucose and fructose might be more favorably utilized than sucrose by microorganisms and glucose is the first fermentation substrate. It was concluded that the silage made from Italian ryegrass with high moisture content had a good fermentation quality owing to the dominance of lactic acid bacteria and active lactic acid fermentation during the initial stage of ensiling. These results can be explained by rapid plant sap liberation and the high activity of plant enzyme hydrolyzed fructans into fructose and glucose within the initial 2 days of ensiling, which stimulate the homofermentative lactic acid bacteria growth. In ensiling a temperate grass, the physical characteristics may ensure the rapid onset of fermentation phase, which results from the smaller losses of water-soluble carbohydrates during the initial stage of ensiling and providing sufficient water-soluble carbohydrates for lactic acid bacteria. The silage made from guineagrass with intermediate dry matter and high initial mono- and di-saccharides content was stable silage. This could be explained by the higher incorporation of air during the very early stage of ensiling and the restriction of cell breakdown and juice release due to the properties of a tropical grass with coarse porosity and stemmy structures. These physical characteristics delayed the onset of lactic acid bacteria fermentation phase by extending the phases of respiration and aerobic microorganisms activity, causing the higher loss of water-soluble carbohydrates and the shortage of lactic acid bacteria fermentation substrates.

• 농업과학연구
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• 제13권1호
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• pp.17-32
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• 1986

우리나라에서 재배(栽培)하고 있는 율무의 특성(特性)을 조사(調査)하고, 우량계통선발(優良系統選拔)에 대(對)한 기초자료(基礎資料) 얻기 위(爲)하여 강원도(江原道)와 제주도(濟州道)를 제외(除外)한 전국(全國) 각지(各地)에서 수집(蒐集)한 재래종(在來種) 율무 148 계통(系統)에 대(對)하여 주성분(主成分) 분석(分析)을 하여 재래종(在來種) 율무를 해석(解析)하고 계통분류(系統分類)를 행(行)하였던 바, 이에 대(對)한 결과(結果)를 요약(要約)하면 다음과 같다. 1. 특성(特性)의 변이(變異)에서 엽폭(葉幅)과 정곡(精穀) 100립종(粒重)을 제외(除外)하고는 계통(系統)들간의 변이(變異)가 상당(相當)히 심(甚)했다. 2. 모든 형질간(形質間)의 상관(相關)은 비교적 낮았으며 상관계수(相關係數)의 분절(分折)에서 다소(多少) 정(正)의 방향(方向)으로 치우친 정규분포(正規分布)의 양상(樣相)을 보였다. 3. 형질간(形質間)의 상관(相關)에 의해서 율무 계통(系統)을 분류(分類)한 결과(結果) 4 계통군(系統群)으로 분류(分類)할 수 있었는데 제일군(第一群)은 립(粒)과 초형(草型)에 관(關)한 특성군(特性群), 제이군(第二群)은 조만성(早晩性), 제삼군(第三群)은 분엽수(分葉數), 제사군(第四群)은 발아(發芽)에 대(對)한 특성군(特性群)으로 분류(分類)할 수 있었다. 4. 13개(個) 형질(形質)에 대(對)한 주성분(主成分) 분석(分析)의 결과(結果) 제사주성분(第四主成分)까지를 가지고 전체변동율(全體變動率)의 약(約) 60%를 설명(說明)할 수 있었고, 제십주성분(第十主成分)까지를 취(取)하면 전체변동율(全體變動率) 89%를 설명(說明)할 수 있었다. 5. 주성분(主成分)에 대(對)한 형질(形質)의 기여도(寄與度)는 차이(差異)가 심(甚)했고, 상위주성분(上位主成分)에서 높았으며 하위주성분(下位主成分)에서 낮았다. 6. 상관계수(相關係數)가 높은 형질간(形質間)에는 그 형질(形質)에 대응(對應)하는 고유(固有) vector의 값이 크기가 비슷하다. 7. 주성분(主成分) 분석(分析)을 이용(利用)한 계통분류(系統分類)의 결과(結果) 4계통군(系統群)으로 분류(分類)할 수 있었는데 4계통군(系統群)의 특성(特性)은 상관계수(相關係數)에 의한 분류(分類)의 특성군(特性群)과 같은 형질(形質)에 의해 결정(決定)되었다. 8. 계통간(系統間) 거리(距離)에 의해 148 계통(系統)을 4 계통군(系統群)으로 분류(分類)할 수 있었는데 계통군(系統群) I에는 79계통(系統)이 속(屬)하였고, 계통군(系統群)II에는 40계통(系統), 계통군(系統群) III에는 22계통(系統), 계통군(系統群)IV에는 7계통(系統)이 각각(各各) 속(屬)하였다. 9. 계통군(系統群)I은 중간(中稈), 소립(小粒), 중생(中生), 단엽계통(短葉系統)들이었고, 계통군(系統群)II는 단간(短稈), 소립(小粒), 조생(早生), 단엽계통(短葉系統)들이었고, 계통군(系統群)III은 장간(長稈), 대립(大粒), 만생(晩生), 장엽계통(長葉系統)들이었고, 계통군(系統群)IV는 단간(短稈), 대립(大粒), 중생(中生), 단엽계통(短葉系統)들이었다.

• 한국환경생태학회지
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• 제34권3호
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• pp.249-258
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• 2020

이 연구는 강원도 산림유역 내 수계(총 11개 계류)를 대상으로 유목의 전수조사를 실시하고, 유목의 발생기원 추적과 함께 하천차수별 현존량과 분포형태를 분석하여 효과적인 산림유역관리기술의 마련을 위한 기초자료를 제공하고자 실시하였다. 총 1,207개 유목의 개체목 형태를 3가지 유형으로 구분하여 분석한 결과, (1) 수간만 있는 것 1,142개(95%) 및 수간과 근주가 함께 있는 것 65개(5%), (2) 자연목 1,015개(84%) 및 벌채목 192개(16%), (3) 침엽수 1,050개(87%) 및 활엽수 157개(13%)로 나타났다. 유목의 현존량(㎥/ha)은 1차수 105.4, 2차수 71.3 및 3차수 35.6으로 하류로 갈수록 점차 감소하였다. 반면 유목의 총량에 대한 유목군의 비율은 1차수 11%, 2차수 43% 및 3차수 49%로 하류로 갈수록 증가하였다. 이 연구에서 조사된 유목의 현존량을 해외의 선행연구와 비교하면, 비록 각 국가·지역별로 기후·지형·산림토양·임분의 구조와 생장량·산림의 교란정도와 관리상태가 다르지만, 유목의 현존량은 임령과 정의 상관관계를 갖는 것으로 나타났다. 이 연구의 결과는 유목을 산림생태계의 산물이자 산지수변림 교란의 지표로서 인식할 필요가 있음을 시사한다. 이를 토대로 앞으로는 산림유역의 생태계뿐만 아니라 하류의 수계환경까지 고려하여 숲가꾸기 산물의 처리나 수변지역의 임분밀도관리 등을 포함한 산림관리기술이 정립되어야 할 것으로 판단된다.

• 한국어류학회지
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• 제19권4호
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• pp.371-377
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• 2007

Passive integrated transponder (PIT) telemetry는 어류의 개체군 동태와 군집 구조, 이동을 연구하는데 유용하게 사용되는 방법으로 가볍고 크기가 작기 때문에 한국에 서식하는 소형 어류(TL<100 mm)의 연구에도 적용이 가능하다. 본 연구에서는 PIT tag을 소형 잉어과 어류에 삽입한 후 생존율을 파악하여 tag의 적용성과 활용 가능성을 타진하였다. 생존율 실험에 사용된 어류는 모두 잉어과 어류 4종으로 Carassius gibelio langsdorfi (n=34, 체장: $91.9{\pm}0.9mm$, 체중: $21.2{\pm}0.9g$),Hypophthalmichthys molitrix (n=16, 체장: $75.1{\pm}0.9mm$, 체중: $6.0{\pm}0.2g$), Pseudorasbora parva (n=30, 체장: $51.4{\pm}1.1mm$, 체중: $2.7{\pm}0.2g$)와 Phoxinus phoxinus (n=37, 체장: $70.6{\pm}1.4mm$, 체중: $8.2{\pm}0.5g$)이며, 1년생 이하의 작은 개체들만 이용하였다. 실험에 사용된 tag은 소형 (길이 11.0 mm, 반경 2.1 mm, 무게 0.088 g), 중형 (길이 20 mm, 반경 3.5 mm, 무게 0.102 g), 대형(길이 30 mm, 반경 3.5 mm, 무게 0.298 g)의 3종류를 사용하였다. 어류 복강에 tag을 삽입한지 30일 이후 실험에 사용된 총 117개체의 생존율은 58.1%였다 (대형, 50.0%; 중형, 57.5%; 소형, 61.4%). Tag의 크기에 따라 생존율은 다양하였는데 이는 실험에 사용된 개체마다 복강의 크기다 달랐기 때문이다. 또한 외과적 수술과정에서 내부 장기의 손상으로 생존율이 감소하였을 것으로 판단되었다. 본 실험결과 국내에 서식하고 있는 소형 담수어류에도 PIT tag 적용이 가능할 것으로 사료되었으며 이후 현장에서 적용한다면 어류 생태 연구에 있어 효율적일 것으로 판단된다.

• 생명과학회지
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• 제23권6호
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• pp.796-803
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• 2013

전통막걸리들에서 순수분리한 효모균주 5종을 이용하여 각각 막걸리를 제조하면서 발효 시일에 따른 막걸리의 물성 변화와 PCR-DGGE를 이용하여 미생물 군집구조 변화를 조사하였다. 막걸리의 pH는 0일째 pH 6에서 발효 2일째 pH 3 정도의 큰 감소를 보였고 이후 큰 변화가 없었다. 발효일별로는 차이를 보였지만(ANOVA, p<0.001) 균주별로는 차이가 없었다(p=0.60). 산도는 0.19~1.04% 범위였으며 발효 2일째부터 증가하였고 발효일자별(p<0.001) 및 균주별(p=0.006) 모두 차이가 있었다. C 균주의 산도 증가가 가장 컸으며 S 균주의 산도 증가가 가장 적었다. 아미노태 질소는 S 균주가 8일째 0.442%로 높은 값을 보였지만 다른 균주들은 모두 0.150% 이하를 나타내었다. 발효일자별(p=0.4558) 및 균주별(p=0.3513) 모두 큰 차이를 보이지 않았다. 당도는 빵효모균주인 C가 발효 4일 째부터 다른 균주들에 비해 높았고 발효일자별(p<0.0001) 및 균주별(p=0.007) 모두 유의미한 차이를 보였다. 알코올 함량은 모든 효모균주에서 발효 2일째 10%의 급격한 증가를 보였으며 그 이후에 큰 차이가 없었다. 발효일자별(p<0.0001)로는 차이를 보였지만 균주별로는 차이는 없는 것으로 나타났다(p=0.1464). DGGE 밴드로 검출된 우점세균은 산성물질을 생산하며 기능성을 보이는 Lactobacillus fermentum와 Pediococcus pentosaceus였고, 우점진균은 Saccharomyces cerevisiae였는데 이는 효모균주 첨가에 의한 결과로 판단된다.

• 대한지역사회영양학회지
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• 제10권5호
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• pp.654-667
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• 2005

To survey the different view points about food service programs among parents and teachers, 2 types of questionnaires, which consisted of attitude, perception, satisfaction and demand of the food service program in child education centers, were used. The data was collected from 2450 parents and 450 teachers who attended a child education center in 16 provinces, nationwide. SPSS was used for descriptive analysis and ANOVA test and $X^2-test$. The frinding results were as follows. 1. The average serving size of meal (lunch) were 80 meals per day and 167 meals per day at large institutions. Mean cost of snacks was 14,709 won per month and mean costs of lunch were 29,319 won per month. The mean price was not significantly different according to the scale of institution. The numbers of servings of lunch, morning snack and afternoon snack were 5, 3.4 and 3.5 times per week each. $56.4\%$ of the institutions served meals to children in classrooms, but the national/public institutions, which were attending elementary school, served meals in a dining place in the elementary school. 2. Teacher controlled serving portion size of snacks $(79.6\%)$ and lunch $(88.8\%)\;and\;30.1\%$ of teacher did not allow leaving lunch food. The ratio of knowing about preserved meals of the teacher who worked at a small institution was significantly higher than the teacher who worked at large institutions (p<0.01). 3. Between parents and teachers, several different view points about school lunch programs were detected. Most parents and teachers wanted that the school lunch to be fully cooked and served at the child education institution itself, but $12.2\%$ of parents and $14.4\%$ of teachers wanted a catering service. The teachers group preferred 'lunch box from home' and 'home partially prepared lunch' as an ideal meal serving type than the parent groups (p<0.01). And there were significantly different view points about price factors in school meals, teachers group highly answered that operating expenses must be added in meal prices. 4. The teacher groups' priorities of education activities during meal time were a significantly lower score than parents group in overall education activities. Teacher and parent groups pointed out that individual sanitation activities were most important of the education activities during meal time, but promoting good eating habits was the lowest score in both groups. 5. 'Improving taste and food quality' was most urgent in food service at child education centers, but there were significantly different view points between parent groups $(64.5\%)$ and teacher groups $(43.8\%)\;(p<0.05)$. They answered at a lower percent in 'employee qualified person' and 'cost control' point to improve food service, but there were also different opinions between the two groups (p<0.01). 6. As to the matter of the advantages and disadvantages of catering services, two group answered that the advantages of a catering service were 'convenience' and 'to solve facilities and labor problems', disadvantages were 'lower in food freshness' and 'sanitation problems'. There were also several different view pionts in catering services, the parents groups were more anxious about food sanitation than teachers. This study found several different view points about school food services among parents and teachers. To improve food services at child education institutions, there is a need to adjust the differences between the two groups through interactive communication channels and education and to employ dietitians as taking charge of adjusting roles between the two groups.

• Applied Microscopy
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• 제39권2호
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• pp.133-139
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• 2009

상황버섯(Phellinus linteus)은 건강 증진 및 질병의 치료를 목적으로 널리 사용되는 약용버섯으로서 항산화효과와 항암효과를 비롯한 다양한 생물학적 활성을 갖는다. 상황버섯은 주로 추출물이나 분말의 형태로 복용되고 있으며, 최근 분쇄기법의 발달로 초미세분말 형태의 제품이 상용화되면서 식이 안전성에 대한 연구의 필요성이 제기되었다. 본 연구는 상황버섯 초미세분말과 일반 미세분말을 동물에게 먹인 후 입자의 크기에 따른 식이안전성을 평가하기 위해 실시되었다. 부피평균에 의한 입도분석 결과, 상황버섯 초미세분말(SPL)과 미세분말(FPL) 입자의 평균지름은 각각 11.8 ${\mu}m$와 216.1 ${\mu}m$였고, d (0.5)는 각각 5.5 ${\mu}m$와 147.9 ${\mu}m$였다. 동물의 체중, 사료 섭취량 및 각 기관의 무게를 관찰한 결과 SPL군은 정상군(N)이나 FPL군과 비교하여 통계학적 차이를 나타내지 않았다. 혈액학 및 생화학적 검사에서는 ALT(N vs. FPL, P<0.001)와 BUN(N vs. FPL, P<0.01; N vs. SPL, P<0.01)이 정상군과 비교하여 차이를 보였으나 FPL군과 SPL군 사이의 유의성은 발견되지 않았으며, 그 밖의 다른 검사항목들은 모두 정상범위 내에 포함되었다. 또한 조직학적 검사 결과에서도 비정상적인 소견은 관찰되지 않았다. 이 연구 결과는 초미세 가공된 상황버섯을 경구투여할 경우 혈액학, 생화학, 조직학적인 측면에서 동물에게 유해하지 않다는 것을 말해준다. 그러나 다량의 초미세입자가 소화기와 장기간 접촉할 경우 일어날 수 있는 조직학적 유해성에 대한 심도 깊은 연구는 필요할 것으로 판단된다.

• Journal of Chest Surgery
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• 제30권9호
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• pp.899-907
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• 1997

원발성 폐암은 최근 들어 급격히 증가되고 있다. 전북대학교 의과대학 흉부외과학 교실에서는 1979년 7월 부터 1996년 6월까지 비소세포성 폐암으로 수술받은 183례를 대상으로 관찰하였다. 성별은 남자 164명, 여자 19명(M:F=8.6:1)이었고, 호발연령군은 50대와 60대로 모두 135례(73.7%)였다. 대부 분의 증상은 호흡기 계통으로 기침 44.8%,흉통 30.1%,호흡곤란 20.8%. 객혈 19.7%, 객담 15.3%,그리고 무 증상이 12.0%였다. 병리 조직학적 분류로 편평상피세포암이 68.9%,선암 19.7%, 기관지 폐포암 2.2%, 선편평상피세포암 1.6%, 대세포암 7.7%였다. 수술방법은 일측 전폐절제술이 75례(41.0%), 폐엽절제술이 77례(42.1%), 이 엽절제술이 24례(13.1%), 구역 및 부분 절제술이 3례(1.6%), 시험개흉술이 4례(2.2%)였으며, 절제율은 97.8%였다. 수술후 합병증은 32.2%에서 발생하였으며, 수술로 인한 조기 사망은 1.6%였다. 병기별 분포는 stage 138.3%, stage II 14.8%, stage IIIa 31.1%, stage IIIb 15.8%였다. 전체 생존율은 1년, 3년, 5년에서 각각 77.8%, 42.7%, 39.5%였으며, 병기별 5년 생존율은 stage 153.0%, stage II 46.5%, stage IIIa 28.2%, stage IIIb 13.8%로 통계적으로 유의한 차이를 보였고(p<0.05), 수술방법에 의한 5년 생존율은 폐엽절제술이 45.0%, 일측 전계절제술이 30.3%로 유의한 차이를 보였으며(p<0.05), 종격동 림프절 전이가 있는 N2 환자의 5년 생존율은 11.1%였고 Nl환자는 32.0%로 유의한 차이를 보였다(p<0.05). 조직형별 5년 생존율은 편평상피세포암이 43.1%, 선암이 23.3%, 거대세포암이 30.3%였다(p>0.05).치료법이며 앞으로 장기적인 추적검사가 필요하리라 생각된다.ricuspid valve pouch 19례), 우심실 유출로폐쇄(4례), 아급성심내막염(1례) 및 동반질환을 부가적인 수술적응으로 삼았다. 6. 수술후 관찰결과 사망률은 없었고, 잔존 심실중격결손증도 없었다. 이상의 결과로 경삼첨판륜 절개방법(TATV)은 삼침판맹낭을 가지고 있는 막성주위형 심실중격결손증 (PMVSD) 수술시 좋은 방법이며, 또한 막성주위형 심실중격결손증(PMVSD)에서 수술시 시야를 좋게하고 수술후 삼첨판폐쇄부전에 악영향을 미치지 않는 결과로 안전하고 효과적인 방법으로 사료된다.량치가 뜻하는 의 미는 서로 달랐으며, 암조직내에서 대조조직내보다 CYFRA 21-1 치가 더 낮게 나온 것은 암세포내 에서는 세 포질 성분의 고갈로 인한 것으로 추정되며 암세포의 활동성과는 무관한 것으로 판단된다. EGF-R은 세포벽내에 존재하는 수용체로서 암세포의 증식에 따라 증가하는 양상을 보이며 대조조직보다는 암세포에서 유의한 증가를 보이는 것은 종양 증식과 암표지자로서 의의가 있는 것으로 판단된다.것이 수술 결과를 좋게 하는 방법이라고 사료된다.료의 축적을 통한 신생대동맥근위부 확쏭 진행여부에 주의를 기울여야하겠다.록 mosaic 형태로 외래유전자가 발현되었지만 대조구에서 87.0% (26/30개) 배반포기가 $\beta$-Gal 활력을 보인 반면, G418 처리구에서는 모든 배반포기가 $\beta$-Gal 활력을 보였다 (P<0.05). 그러나 대조구 및 G418 처리구의 ICM colony에서는 영양배엽과 내배엽을 제외한 epiblast에서는 확인되지 않았다. 그러나 이 결과로부터 $\beta$-actin promoter/lacZ gene이 integration되지 않는 것인지 또는 다만 염색 확인이 되지 않는 것인지를 판단할 수는 없다. 이상의 결과는 미세주입후

• 한국식품영양학회:학술대회논문집
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• 한국식품영양학회 2001년도 동계 학술심포지움
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• Journal of Chest Surgery
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• 제20권2호
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• pp.328-341
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• 1987

We reviewed 147 cases of primary carcinoma of the lung between January 1975 and December 1986 at the Thoracic and Cardiovascular Department, Yonsei university College of Medicine, Seoul, Korea. There were 116 males and 31 females with 93.72% ranging in age from 40 to 69 years. The mean age was 61.01 years. To 69 years of age with 61.01 years of mean age. There were 92 [62.59%] cases of squamous cell carcinoma, 29 [19.73%] cases of adenocarcinoma, 8 [5.44%] cases of undifferentiated large cell carcinoma, 8 [5.44%] cases of undifferentiated small cell carcinoma and 10 [6.8%] cases of bronchoalveolar cell carcinoma. 50 [34.01%] patients in stage I and 49 [33.26%] patients in stage II underwent pneumonectomies and lobectomies with a 67.27% rate of resection, where as only 49.12% of stage III patients were resected. Also 7 [30.43%] of the 23 stage IV cases were surgically resected and confirmed stage IV after surgical resection. The actuarial survival rate according to classification are as follows. The one and 3 year survival rate of the patients in stage I were 96% and 84% respectively. The one and `3 year survival rate of the patients in stage II were 100% and 66.6%, whereas the one and 3 year survival rate of the patients in stage III, T3 were 78.57% and 69.84%. The survival rates of patients in stage I, II, III T3 were better than those of the other stages. There were significant differences in observed survival for patients with stage II as compared with the patients with stage Ill, T3. [p=0.0005]. An aggressive surgical approach still offered the greatest chance for long-term survival even in stage Ill, T3. The survival rate in patients with resectable cases including stage III, T3 might be improved with an aggressive surgical approach. The one and 3 year survival rates of patients in stage III, N2 were 56.67% and 43.7 I%. The one and 3 year survival rates of patients in stage IV were 21.43% and 3.57%. Patients in stage III, N2 or IV had markedly decreased survival rates. When the carcinoma cell type was the basis for the determination of rate of survival, the result were as follows; The one, 3 and 5 year survival rates of squamous cell carcinoma were 78.33%, 60.19%, and 57.32%, and the one and 3 year survival rates of adenocarcinoma were 55.56% and 44.49%. The survival rates of large cell carcinoma were 66.67%, and 44.45%, at one, three and five years respectively. The one and 3 year survival rates of bronchoalveolar cell carcinoma were 71.43% and 47.62%, the one, 3 and 5 year survival rates of small cell carcinoma were 40%, 20% and 20%. The survival rate of squamous cell carcinoma was better than that of other cell carcinomas, the survival rate of small cell carcinoma was the worst. The operative mortality rate was 1.36%. There were 10 cases of post-operative complications including 2 cases of bleeding which required further surgery, 2 cases of wound infection, and 4 cases of empyema thoracis. The length of survival of three of the empyema thoracis cases was 16, 98 and 108 months respectively, Four male patients all older than 47 years survived more than 9 years, post surgery, although one developed empyema thoracis. These four cases were initially classified as 2 cases of stage I and one each of stage II and stage III, T3. We have concluded that the survival rates of patients in stages I, II and III, T3 were improved after complete surgical resection.