• Journal of the Korean Society of Tobacco Science
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• v.20 no.2
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• pp.191-197
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• 1998

Discriminant analysis using near infrared spectra derived from Korean Flue-cured(KF) and American Flue-cured(AF), and also Korean Burley(KB) and American Burley(AB) tobacco was done to classify flue-cured and burley tobacco as either grown in Korea or grown in the USA. Samples were scanned in the wavelength of 400 ～ 2500 nm by near infrared analyzer(NIRSystem Co., model 6500). The discrimination equations for flue-cured and burley tobacco were developed using partial least square 2 method in Infrasoft International NIRS 3 software package. KF samples used for the development of the discrimination equations were higher contents of total sugar, crude ash and chlorine, and higher value of leaf density and brightness, but lower contents of nicotine, total nitrogen and ether extracts, and higher value of redness than those of AF samples. KB samples were higher contents of nicotine, crude ash and chlorine, but lower contents of ether extracts and value of brightness than those of AB samples. On 3 dimensional graph drawn with 3 principal component scores calculated with 3 principal component from KF and KB sample spectra, KF sample spectra were significantly different from AF, and also KB sample spectra were significantly different from AB. The discrimination equations of flue-cured and burley were developed with 3 principal component, respectively. The discrimination equations for flue-cured and burley had a standard error of 0.03 and 0.04, and a R2 of 0.88 and 0.84, respectively. The tobacco samples used for the development of discrimination equation were perfectly classified as KF and AF by flue-cured discrimination equation, and also perfectly classified KB and AB by burley discrimination equation, respectively. The correct classification rates of KF and AF samples not used for the development of discrimination equations were 9S % (828 out of 869 samples) and 98 % (98 out of 100 samples) by flue-cured discrimination equations, and KB and AB samples were 94%(345 out of 368 samples) and 100%(42 out of 42 samples) by burley discrimination equations, respectively.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.38 no.12
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• pp.1017-1026
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• 2014

A multi-perforated tube is generally installed between the muffler inlet and in front of selective catalytic reduction (SCR) catalysts in the integrated urea-SCR muffler system in order to disperse the urea-water solution spray uniformly and to make better use of the SCR catalyst, which would result in an increase nitrogen oxide ($NO_x$) reduction efficiency and a decrease in the ammonia slip. The effects of the multi-perforated tube orifice area ratios on the internal flow characteristics were investigated analytically by using a general-purpose commercial software package. From the results, it was clarified that the multi-perforated tube geometry sensitively affected the generation of the bulk swirling motion inside the plenum chamber set in front of the SCR catalyst and to the uniformity index of the velocity distribution produced at the inlet of the catalyst. To verify the analytical results, engine tests were carried out in the ESC and ETC modes. Results of these tests indicated that the larger flow model in the longitudinal direction showed the highest NOx reduction efficiency, which was a good agreement with the analytical results.

• Journal of Nutrition and Health
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• v.39 no.2
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• pp.133-144
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• 2006

The purpose of this study was to evaluate the nutritional status and to identify related factors in elderly hemodialysis patients. Sixty-four patients who were registered in Asan Medical Center, Seoul, Korea, participated in the study. The data was collected between September and December, 2003. General characteristics were obtained with the use of an interviewer-administered questionnaire. Anthropometric and biochemical data, 3-day dietary records and dietary habits were also obtained. The results of this study were analyzed with t-test or $X^2$-test using SPSS package program. The percentage of elderly hemodialysis patients who were undergoing mild to severe malnutrition (MN group) and were normal nutrition (NN group) by subjective global assessment (SGA) criteria were 46.9% and 53.1 %, respectively. Appetite (p < 0.05) and dietary cholesterol intakes (p < 0.05) were significantly lower in MN group than the NN group. Body mass index (BMI, p < 0.001), lean body mass (LBM, p < 0.05), triceps skinfold thickness (TSF, p < 0.01), mid ann circumference (MAC, p < 0.01) and mid ann muscle circumference (MAMC, p < 0.05) were also lower in the MN group than the NN group. There were also significant differences in blood urea nitrogen (BUN, p < 0.05), creatinine (p < 0.05), prealbumin (p < 0.001) and C-reactive protein (CRP, p < 0.05). SGA was negatively correlated with serum BUN, creatinine and pre albumin, dry weight, BMI, LBM, total body water, TSF, MAC and MAMC, and positively correlated with age. In stepwise multiple regression analysis, SGA was related to BMI, CRP, age and BUN. In conclusion, almost half of the subjects were in malnourished status and had lower values in anthropometric and biochemical data. Our results suggest that SGA is a simple and adequate method for assessing the nutritional status in elderly hemodialysis patients and adequate dietary guidelines based on individual nutritional status are needed in the patients.

• Journal of Trauma and Injury
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• v.32 no.3
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• pp.136-142
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• 2019

Purpose: Near drowning refers to immediate survival after asphyxia due to submersion or immersion in water, which is a crucial public safety problem worldwide. Acute lung injury or acute respiratory distress syndrome (ARDS) is a common complication of near drowning. The purpose of this study was to investigate the feasibility and effectiveness of noninvasive nasal positive pressure ventilation (NINPPV). Methods: This retrospective study was conducted at a tertiary emergency department. NINPPV was administered for moderate ARDS caused by submersion or immersion in patients who were older than 18 years, from January 2015 to December 2018. We collected the demographic (age, sex, length of hospital stay, and outcome), laboratory (arterial blood gas, lactate, oxygen saturation, partial pressure of oxygen divided by the fraction of inspired oxygen, complete blood count, blood urea nitrogen, and creatinine), and clinical data (acute lung injury index and ventilator failure) of the patients. A statistical analysis was performed using Statistical Package for the Social Sciences version 20.0 for Windows. Results: NINPPV treatment was provided to 57 patients for near drowning, 45 of whom (78.9%) were successfully treated without complications; in 12 (21.1%), treatment was changed to invasive mechanical ventilation within 48 hours due to ARDS or acute kidney injury. NINPPV treatment was successful in 31 (75.6%) out of 41 sea-water near drowning patients. They were more difficult to treat with NINPPV compared with the fresh-water near drowning patients (p<0.05). Conclusions: NINPPV would be useful and feasible as the initial treatment of moderate ARDS caused by near drowning.

• Food Science of Animal Resources
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• v.42 no.3
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• pp.398-410
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• 2022

We studied effects of aging methods and temperature on the physical, chemical, and amino acid composition of pork belly from Berkshire and Landrace×Yorkshire×Duroc (LYD) swine. Pork belly samples were assigned randomly to breed groups (Berkshire and LYD), aging temperature groups (0℃ and 9℃), and aging method groups. One samples of vacuum-packaged hanging pork bellies were hung in a refrigerated cooler with 83±2.0% humidity, while the other samples were immersed in a 3.5% salt solution in a vacuum package and subsequently stored in the same cooler for 2 weeks. LYD pork had lower pH and purge loss and higher lightness values than those of Berkshire pork (p<0.05). Moreover, thiobarbituric acid reactive substances and hardness values of LYD pork were lower than those of Berkshire pork after aging (p<0.05). Berkshire pork had a higher level of flavorful amino acids than LYD pork did during aging (p<0.05). Bellies aged at elevated temperatures for two weeks had higher volatile basic nitrogen. However, significantly higher percentages of flavorful and sweet taste amino acids were observed in bellies aged at 9℃ compared to those aged at 0℃ for 2 weeks. Moisture content was higher in immersed samples than hanging samples after two weeks of aging (p<0.05). Hanging pork bellies exhibited higher texture profiles than immersed pork bellies at two weeks (p<0.05). We concluded that breeds, aging temperature, and methods affected most quality attributes of pork belly.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.57-64
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• 1997

The research was investigated to determine the effect of organic acids or packaging methods (PA) either alone or in combination on the quality of Aster scaber during storages. The Aster scaber was treated with organic acids and PA, and stored at different temperature $(1\;and\;5^{\circ}C)$. Total plate counts, weight loss, color change, and sensory evaluation were evaluated. Both organic acid treatments, PA, and combined treatment had little effect on the inhibition of total plate counts compared to the control (non-treatment). Organic acid treatments showed less weight reduction compared to the control and nitrogen treated package had the least weight reduction, but the combined treatments showed less weight reduction than organic acid treatments or packaging method alone. Organic acid treatments were little different from the control on color change, but nitrogen packages had the least color change, whereas combined treatments were a little reduced, but little different compared to the control or nitrogen packages. The nitrogen packages showed better effects on the sensory evaluation compared to other treatments and the results of sensory evaluation were consistent with that of weight reduction and color change, but not in total counts. All these results showed better effects in $5^{\circ}C$ rather than $1^{\circ}C$.

• Applied Biological Chemistry
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• v.36 no.4
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• pp.271-276
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• 1993

This study was carried out to prepare anchovy based powder for instant soup packed in tea bag which can be used handily as a extractives, and to determine the taste compounds of extractives of anchovy based powder for instant soup. The anchovy based powder for instant soup was made by adding of 72% in the redried anchovy, 14% in the sea tangle, 7% in the mushroom and 7% in the katsuobushi to the total mixtures. And the anchovy based powder for instant soup was packed in tea bag. The desirable extraction time are 5 min in package in tea bag with air permeability $100\;m^3/m^2/min$ and over 20 min in package in tea bag with air permeability $65\;m^3/m^2/min$, respectively. Judging from the result of extraction rate of total nitrogen, color and sensory evaluation in extractives of anchovy based powder for instant soup extracted by optimal extraction time, the quality in extractives of instant soup packed in tea bag with air permeability $100\;m^3/m^2/min$ was superior to those of instant soup unpacked in tea bag and of instant soup packed in tea bag of air permeability $65\;m^3/m^2/min$. The principal taste compounds of extractives of anchovy based powder for instant soup packed in tea bag with air permeability $100\;m^3/m^2/min$ were IMP (9.26 mg/100ml in 5% solution) and free amino acids (24.30 mg/100 ml in 5% solution) such as histidine, proline, lysine and taurine. Total creatinine, betaine and TMAO were seemed to act an auxiliary role in taste of extracives of anchovy based powder for instant soup packed in tea bag with air permeability $100\;m^3/m^2/min$.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.18 no.1_2
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• pp.21-25
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• 2012

This study was conducted to investigate the effects of filling and packaging temperatures on the quality changes of retorted Samgyetang during storage. The samples were manufactured after filling the broth maintained either at $50^{\circ}C$ (T1) or $85^{\circ}C$ (T2) into pouch and followed by sterilizing them at $120^{\circ}C$ for 65 min under the F value of approximately 8.0. The samples were stored at $25^{\circ}C$ up until 6 months and various physic-chemical parameters including pH, oxygen ratio in the headspace of package, residual dissolved oxygen concentration in the broth, acid value, volatile basic nitrogen value (VBN), apparent viscosity, spreadability of porridge, and sensory attributes were analyzed periodically at month 0, 1, 3, and 6, respectively. During storage time, the dissolved oxygen concentration and acid values of T2 samples tended to increase slower than T1 (p<0.05). Between T1, and T2 samples, significant differences were observed for pH and dissolved oxygen concentration over the storage period while acid values and VBN values were significantly different from 3 months (p>0.05). Contrarily, no apparent differences were observed between two samples in the apparent viscosity, spreadability of porridge, and sensory attributes over the storage period (p>0.05).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.1
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• pp.27-34
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• 2002

The performances of fish culture were evaluated in the integrated recirculating aquaculture system consisting of a double drain type rearing tank ($2.5 m^3$), a sedimentation tank, a floating bead filter, a foam separator and a rotating biological contactor. A system was stocked with nile tilapia at an initial rearing densities of $5\%$ (A), $5\%$ (B) and $7\%$ (C) oyer 30 days. Feed coefficient was 1.62, 1,79 and 1.80 and average daily growth rate was $0.452\%$, 0.u5% and $0.423\%$, respectively. The level of TAN was maintained below $1 g/m^3$ for $5\%$ of initial rearing density and $2-4 g/m^3$ for $7\%$. The dissolved oxygen level ($2-4 g/m^3$) was not optimum but should not be inhibitory to fish growth. The total suspended solid was completely removed during overall experimental period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.944-950
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• 1996

The purpose of our study is to investigate the changes of physico-chemical properties according to packaging methods(vacuum packaged with polyamide/polyethylene, air packaged with polyvynyl-chloride) and illumination on the properties of Hanwoo beef. pH value in vacuum packaged beef tended to be decreased, but pH value in air packaged beef tended to be increased during storage for 21 days, irrespective of illumination. Contents of volatile basic nitrogen(VBN) and thiobarbituric acid(TBA) values were increased, regardless of packaging methods. However, vacuum packaged beef showed lower VBN, TBA values than those of air packaged beef. Red color(CIE a value) was also decreased. Regardless of packaging method, saturated fatty acids(SFAs) were increased, but unsaturated fatty acids(UFAs) were relatively decreased. And in the ratio of the UFA/SFA, vacuum packaged beef had lower UFA/SFA ratio than that of air packaged beef. In this study, the effect of illumination did not change on physico-chemical properties in Hanwoo beef. In conclusion, the results indicate that the vacuum packaging treatment was more important to prolong the shelf-life of Hanwoo beef than air packaging method.