• Journal of Chest Surgery
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• v.2 no.2
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• pp.147-154
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• 1969

This is a report on a total of 11 cases of esophageal perforation in the department of thoracic surgery, Chonnam University Hospital during the period of 8 years from 1962 to 1969. They occurred by the following agents, that is,lye solution[7 cases], fish bone[2 cases]. compress air [one case], strong acid [one case]. The perforated portions of esophagus were cervical esophagus in 2 cases, upper third of esophagus in 5 cases, middle third of esophagus in 3 cases and lower third of esophagus [abdominal esophagus] in one case. 4 cases out of cases of esophageal perforation after ingestion of Lye solution were due to Bougination to improve esophageal stenosis: 2 cases occurred 2 months after ingestion of Lye solution and the remaining 2 cases, 2 to 3 weeks after Lye solution ingestion. Therefore, It is realized that Bougination for esephageal stricture by Lye solution is particularly dangerous. The complication after esophageal perforation were mediastinitis,[10 cases], right pyothorax with mediastinitis [8 cases], peritonitis [4 cases], esophago-bronchial fistula[one case]. Owing to the various complications above mentioned, surgical approach to esophageal perforation is accordingly complicated and a combination of more than two of the following different procedures were properly used case by case, that is. gastrostomy or jejunostomy for feeding and esophageal rest,thoracotomy and chest drainage, lung decortication for pyothorax, primary closure of compress air perforation and esophago-bronchial fistula, mediastinostomy, retrosternal esophagoplasty using right colon to Lye stricture etc. 5 cases[45. 5%] of 11 cases were expired and the rest of 6 cases[54.5%]were survived with complete accomplishment of surgical procedures and satisfactory healing in 4 cases and interruption of follow up in 2 cases because of poor economical condition of the patients.

• Textile Coloration and Finishing
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• v.31 no.4
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• pp.249-257
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• 2019

Baker's yeast(Saccharomyces cerevisiae) was used as a biocatalyst for eco-friendly indigo dyeing and the reducing power of yeast according to the alkaline solution type was compared. NaOH solution, lye, and buffer solution were used as alkaline solutions. The reducing power(K/S value, oxidation/reduction potential(ORP), pH) was monitored according to the elapsed time including the initiation of reduction, peak reduction, and the end of reduction. In all alkaline solutions, it was confirmed that yeast can be used reducing agent in indigo reduction dyeing. The pH stability and reducing power of buffer solution was better than that of NaOH alone. Although, pH and ORP stability of the reduction bath in lye were better than that of buffer solution, K/S value in buffer solution was higher compared to lye. The reducing power was different depending on the starting pH of the dye bath, and it was better when starting at pH 10.70 than at pH 11.30. Fastnesses to washing, rubbing, and light were relatively good with above rating 4. There was no significant difference in colorfastness depending on the type of alkaline solutions.

• Journal of Chest Surgery
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• v.6 no.2
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• pp.219-224
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• 1973

82 cases of esophageal stenosis due to lye solution in our hospital, which is surgicallly treated with retrosternal esophagoplasty were reported. female was 2 times more then male and average age is 30 years old. Dyphagia and precordial pain were chief complaint. In this technique, jejunum, right and left colon were substituted for constricted esophagus. Postoperative complication rate 14.6%, mortality rate due to other complication were 21.9% but had not seen in this operative technique.

• Journal of Fashion Business
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• v.14 no.2
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• pp.138-150
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• 2010

In the dyeing of cotton and silk fibres using Caesalpinia sappan, the effects of pH changes of the Caesalpinia sappan dye liquor on the color were examined. In order to adjust the pH of the Caesalpinia sappan dye liquor, Schisandra chinensis extract and carboxylic acid were used for acidic condition, lye and the NaOH aqueous solution were used for alkaline condition. By introducing the dyeing method of pH adjustment, firstly, the effect on the reddish color inherent to the Caesalpinia sappan was examined. At the same time, the manifestation of the yellow color, which affect the manifestation of the red color greatly, was examined in detail quantitatively. By dyeing the cotton and silk fabrics, the inherent relationships established between the pH hanges and the fibre characteristics were sought to be examined.

• Journal of Sericultural and Entomological Science
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• v.47 no.1
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• pp.31-35
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• 2005

This study had done to find an easily-dyeing method for novices because the dyeing method of traditional indigo has not been general to the public so that only an expert could dye the fibers. The results are as the following. When the powders after burning the shell of cockle (tegillarca granosa) were added. pH of the solution was 12.35 The k/s value of 2.49 was the highest in the dye after dipping in the solution of indigo for 1-2 days and the k/s value was 3.10 when adding 20 g/l of the starch (55% corn-starchy products in Korean market) into the solution of indigo. In addtion, the k/s value was the highest when fermenting temperature was $30^{\circ}C$ and when the powders after burning the cockle shell were 4 g/l. There were no differences between water and lye of rice straw which had used for the ferment of indigo. The components of two dye which has traditionally made of the cockle shell and which has made of calcium hydroxide were all the same.

• Journal of Chest Surgery
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• v.24 no.12
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• pp.1232-1237
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• 1991

The cervical esophageal stricture has various surgical modalities and difficulties in reconstruction. We had experienced a case of successful reconstruction of the cervical esophageal restenosis using the free jejunal graft, on 30 year old man had had esophageal stricture after ingestion of lye. He had undergone colon interposition[esophagocologastrostomy] with left colon feeding gastrostomy. But restenosis was occurred just above of the cervical esophagocolostomy site several times of balloon dilatation were failed. So, we decided to use of the free jejunal graft. The free jejunal graft was isolated about 15cm length with it`s vascular arcades. The graft was irrigated with the mixed solution as isotonic saline, heparin and papaverine chloride. The artery of graft was anastomosed to the branch of the external carotid artery in end to side with continuous sutures of the 8.0 Prolene. The vein of the graft was anastomosed to the branch of the anterior facial vein in end to end with continuous sutures of the 8.0 prolene. Postoperative course was uneventful and the patient was discharged after removal of the tracheostomy cannula and gastrostomy tube.

• Proceedings of the KSAR Conference
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• 2001.03a
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• pp.77-77
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• 2001

본 연구는 돼지 동결정액의 번식성적을 개선코자 기존의 maxi-straw와 cryogenic-vial을 이용하여 포장방법에 따른 동결방법과 융해방법별 정액성상 및 번식성적을 비교하였다. 동결방법은 두 가지 포장방법 모두 정액의 양(5$m\ell$)과 농도(5.0$\times$$10^{9}$/dose)가 동일한 조건으로 처리하였으며, LYE(Lactose egg york extender) 보존액으로 희석하여 액체질소 상단 15cm에서 20분간 동결하였다. 융해방법은 maxi-straw는 52$^{\circ}C$에서 45초간 cryogenic-vial은 52$^{\circ}C$에서 190초간 융해하여 $25^{\circ}C$로 가온 된 80$m\ell$ BTS (Beltsville thawing solution) 보존액과 혼합하였다. 정액성상검사는 정자자동분석기(SAIS : Sperm Analysis Image System, Korea)를 이용하였다. 총활력(TM : Total motility)과 정자의 빠르기(VCL : Curve linear velocity)는 maxi-straw가 54.3%와 46.6%로 cryogenic-vial의 35.6%와 36.6%보다 우수하였다(P<0.05). 정자의 직진성(STR : Straightness)과 NAR은 maxi-straw가 53.2%와 32.6%로 cryogenic-vial의 47.3%와 29.8%와 비슷한 경향을 나타내었다. 수태율과 분만율 및 총산자수는 maxi-straw가 77.3%, 68.2% 및 8.0두로 조사되어 cryogenic-vial포장방법의 66.7%, 61.9% 및 7.4두보다 다소 우수하였으나 통계적인 유의차는 인정되지 않았다. 이상의 결과로 볼 때 cryogenic-vial방법이 새로운 돼지 동결정액 포장방법의 가능성을 나타낸다고 사료된다.

• Korean Journal of Food Science and Technology
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• v.13 no.3
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• pp.219-226
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• 1981

To enable off-season peach canning, peaches were halved and processed into solid packs. Following variables were compared in relation to storage stability of solid packs. First as pretreatment-dipping in citric and ascorbic solution after lye peeling; second as pasturization in pouch and hot fill process; third as packaging method-2 ply(PET/PE) and 3 ply(PET/Al/PE) plastic film pouch and metal container; fourth as storage condition $-20^{\circ}C\;and\;-5^{\circ}C$. After 25 weeks storage test, all peaches in different packs were processed into canned peaches just like commercial products, and then quality was organoleptically evaluated from the viewpoint of processing and storage variable of solid packs. The results are follows; 1. Ascorbic acid dipping in 3 ply pouch and citric acid dipping in 2 ply pouch had better quality retention effect than any other pretreatments in respective packing. 2. Pasteurization method gave great effect on the color and texture of the solid pack during storage, but not on the quality of the final canned peach. 3. Can and 3 ply packing were better than 2 ply pouch in storage of solid pack and quality of final canned peach. 4. The $5^{\circ}C$ storage gave better quality than $20^{\circ}C$.

• Korean Journal of Agricultural Science
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• v.7 no.2
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• pp.182-189
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• 1980

This experiment was carried out to study on methods of processing the fruit base which is to be used for preparing the fruit yoghurts. Common fruits were compared and peach was chosen among them for this purpose by determing the rate of decrease in hardness during the process of cooking. The maturity, temperature of cooking and methods of peeling were tested to maintain the desirable hardness during the process, and the effects of metallic ion addition on the hardness of the flesh were also studied. The results obtained were as follows. 1. The peaches were keeping the most stable texture during cooking, among common fruits, however the hardness of apples were decreased markedly. Rate of decreases in the flesh hardness were high during the initial stages of cooking then slowered in all fruits tested. 2. Flesh hardness of the peaches were largely affected by the temperature of cooking. And the texture of freeze-stored fruits was severly damaged during thawing, so that could be used only for the limited purposes such as for stirred-type yoghurt. 3. Divalent matallic ions, especially calcium ion, were effective for supporting the flesh hardness of peaches during cooking. 4. The optimal concentration of calcium chloride addition was 0.3%, and this resulted in its final concentration in the product under the legal dosage without any subsquent changes in colour and flavor. 5. The effects of calcium chloride addition were greater in the froms of dices than in those of slices, and in overmature fleshs than in immature ones. 6. Treatment of calcium chloride by soaking the slices or dices of lye-peeled peaches in 0.3% solution was found to be adaptable for the practical process.