• Journal of applied mathematics & informatics
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• v.16 no.1_2
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• pp.303-306
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• 2004

There are 49 non-metacyclic p-groups of order less than 1000 with trivial Schur multiplier. In this paper we give a list of deficiency zero presentations for these groups.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.46 no.4
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• pp.258-265
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• 2020

Objectives: Despite advances in maxillofacial surgery, impaired bone healing remains a concern for surgical teams. Many studies have evaluated the effects of sildenafil and pentoxifylline on bone healing. However, their effects on healing of bone fractures have not been well investigated. This study aimed to assess the effects of the phosphodiesterase inhibitors sildenafil and pentoxifylline on healing of mandibular fractures in rats. Materials and Methods: A total of 60 rats were randomly divided into six groups of 10. Mandibular fracture was induced in all rats. After the surgical procedure, group C1 received saline, group S1 received 10 mg/kg sildenafil and group P1 received 50 mg/kg pentoxifylline. The rats were sacrificed after 1 week. Groups C4, S4, and P4 received pharmaceutical therapy as in groups C1, S1, and P1 but were sacrificed after 4 weeks. The samples then underwent histological analysis. Results: The mean rate of bone healing of mandibular fractures in groups S1 and P1 was significantly higher than in group C1 at 1 week (P<0.001). The mean rate of bone healing of mandibular fractures in group P1 was higher than in group S1 at 1 week (P=0.04). The mean rate of bone healing of mandibular fractures in groups S4 (P=0.001) and P4 (P=0.004) was significantly higher than in group C4 at 4 weeks, but no significant difference was noted in the rate of healing between groups P4 and S4 (P=0.53). Conclusion: Sildenafil and pentoxifylline can be used as adjuncts to enhance bone healing in rats.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.10
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• pp.1449-1457
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• 2008

This experiment was carried out to evaluate the carcass characteristics, chemical composition and fatty acid profile of the Longissimus muscle (LM) of three cattle genetic groups (Purunã, PUR, 11; 1/2 Purunã vs. 1/2 British, PUB, 6 and 1/2 Charolais vs. 1/2 Caracu, CHC, 10) finished in pasture systems. The field work took place at the Lapa Research Farm of the Agronomic Institute of Paraná, in the city of Lapa, south Brazil. The animals were fed during the winter with corn silage, cottonseed meal, cracked corn, urea, limestone and mineral salts as sources of protein, as well as an energy supplement, in pasture systems of Brachiaria decumbens Stapf. The animal groups were slaughtered at 20 months of age, at 50122.6 kg live weight. CHC bulls had higher (p<0.05) final weight than PUR and PUB bulls. Hot carcass weight was similar (p>0.10) between PUR and PUB. Hot carcass dressing percentage was higher (p<0.05) for PUB bulls than for PUR and CHC bulls. On the other hand, hot carcass dressing percentage was similar (p>0.05) between PUR and CHC bulls. Fat thickness was similar (p>0.10) among all genetic groups. However, the Longissimus area of CHC bulls was greater (p<0.05) than in PUR and PUB genetic groups. The genetic groups did not affect (p>0.10) the marbling of Longissimus. There was no observed difference (p>0.10) in moisture, ash, crude protein and total cholesterol contents among the three genetic groups. On the other hand, the total lipid percentage was higher (p<0.05) for the PUB genetic group in comparison with PUR and CHC. CLA percentage was highest for PUR animals. However, total CLA amounts were not altered by the different genetic groups.

• Korean Journal of Poultry Science
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• v.21 no.4
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• pp.249-256
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• 1994

This study was conducted to investigate the effects of the addition of varied levels of NaCI and phosphates to the breast meat of spent layers(2 \pm 0.2 kg), which were stabilized for over 24 h before slaughter, on the protein extractability, thiobarbituric acid(TBA) and volatile basic nitrogen (VBN). Within 1 h after slaughter, breast meat was removed and treated with NaCI(0, 1, 2, 3%) and phosphates(0.25% and 0.5%) using a hot-salted method. The breast meat samples were stored at 4\pm$1^{\circ}C$ for 3 d. The results obtained were summarized as follows. 1. Soluble protein contents of salt-treated groups were significantly higher than that of control (P<0.05) and showed a positive relationship with the levels of salt. At a constant level of NaCI, the soluble protein content was proportionately elevated by the levels of phosphates (P<0.05). It decreased significantly in both control and salt-treated groups during storage (P<0.05). 2. TBA values of salt-treated groups were significantly higher than that of control(P<0.05) and showed a positive relationship with the levels of salt. At a constant level of NaCI, TBA values in 0.5% phosphates treatment groups were significantly lower than that in 0.25%(P<0.05). It increased significantly in both control and salt-treated groups during storage(P<0.05). 3. VBN values of salt-treated groups were significantly lower than that of control(P<0.05) They increased significantly by the salt treatment for the first day of storage(P<0.05), but not from the second day of storage. VBN values in both control and salt-treated groups were significantly increased during storage(P<0.05). After the first day of storage and at the same level of NaCI, no significant difference in VBN value was observed between the two levels of phosphates.

• Journal of Korean Physical Therapy Science
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• v.27 no.3
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• pp.56-66
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• 2020

Background: The purpose of this study was to investigate the effects of pulsed-ultrasound intervention and continued-ultrasound on the PPT (pressure pain threshold), CK (creatine kinase) and LDH (lactate dehydrogenase) recovery of before EIMD (exercise-induced muscle damage). Design: Randomized Controlled Trial. Methods: Thirty subjects who are student in their 20s at a university participated in this study, these subjects were assigned into three groups, a control group (n=10), experiment group I (n=10), and experiment group II (n=10). The subjects in experimental group were intervened by pulsed-ultrasound and continued-ultrasound, while ones on control group weren't by any intervention after induced EIMD. Results: First, In the comparison of the PPT, there were significant variations with the lapse the time in three groups (p<.001) and there was a significant interaction of time and group (p<.001). In the among group comparison, the PPT of experimental group II was significantly larger than those of other groups (p<.01). Second, In the comparison of the CK, there were significant variations with the lapse the time in three groups (p<.001) and there was a significant interaction of time and group (p<.001). In the among group comparison, the CK of experimental group II was significantly smaller than those of other groups (p<.001). Third, In the comparison of the LDH, there were significant variations with the lapse the time in three groups (p<.001) and there was a significant interaction of time and group (p<.001). In the among group comparison, the LDH of experimental group II was significantly smaller than those of other groups (p<.001). Conclusion: The above results revealed that the continued-ultrasound intervention before an exercise had a positive effect of muscle function after EIMD. Therefore we can consider the continued ultrasound as a considerable intervention method to prevent or reduce an exercise injury.

• Journal of Korean Physical Therapy Science
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• v.28 no.3
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• pp.30-41
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• 2021

Background: The purpose of this study was to investigate the effects of WBC on the pressure pain threshold, CK and LDH after exercise-induced muscle injury. Design: A Randomized Controlled Trial. Methods: In this study, these subjects were assigned into three groups, a control group (n=10), experiment group I (n=10) and experiment group II (n=10). The subjects in experimental group I were intervened by WBC (-130℃, 3 minutes) before induced EIMD, experimental group II were intervened by WBC (-130℃, 3 minutes) after induced EIMD and control group weren't by any intervened after induced EIMD. Results: First, In the comparison of the PPT, there were significant variations with the lapse the time in three groups (p<.001) and there was a significant interaction of time and group (p<.001). In the among group comparison, the PPT of experimental group II was significantly larger than those of other groups (p<.01). Second, In the comparison of the CK, there were significant variations with the lapse the time in three groups (p<.001) and there was a significant interaction of time and group (p<.001). In the among group comparison, the CK of experimental group II was significantly smaller than those of other groups (p<.001). Third, In the comparison of the LDH, there were significant variations with the lapse the time in three groups (p<.01) and there was a significant interaction of time and group (p<.001). In the among group comparison, the LDH of experimental group II was significantly smaller than those of other groups (p<.001). Conclusion: The above results revealed that the WBC intervention after an exercise had a positive effect of muscle function after EIMD.

• Journal of the Chungcheong Mathematical Society
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• v.27 no.3
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• pp.427-431
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• 2014

In this paper, we show that groups of order $2^npq$, where p, q are primes of the from $p=2^n-1$, $q=2^{n-1}+p$ with $n{\geq}3$, are not simple and groups of order $2^npq^t$ for $t{\geq}2$, where p, q are odd primes of the form $p=2^m-1$, $q=2^n-1$ with m < n, are not simple.

• Journal of the Korean Society of Food Culture
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• v.25 no.4
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• pp.389-399
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• 2010

This study was conducted in order to investigate and compare anthropometric measurements, bone density, nutrient intake, blood composition and food habits between non-smoking, non-alcohol drinking and smoking, alcohol drinking male university students in Seoul, South Korea. The data for food habits and health-related behaviors were obtained by selfadministered questionnaires. The BQIs of the subjects were measured by Quantitative Ultrasound (QUS). The subjects were divided into two groups: NSND (non-smoking and non-alcohol drinking, n=62) group and General (smoking and alcohol drinking, n=160) group. The results were analyzed using the SPSS program and were as follows: The average heights, weights, and BMIs of the two groups were 173.3 cm, 66.5 kg and 22.1 and 173.4 cm, 68.7 kg and 22.9, respectively. There were no differences between the groups regarding height, weight or BMI. SBP and DBP, however, were significantly higher in the general group than in the NSND group (p<0.01). The BQIs, Z-scores and T-scores of the two groups were 99.83, -0.23, and -0.31 and 98.24, -0.27 and -0.39, respectively, producing no significant differences between the two groups. The percentages for normal bone status, osteopenia and osteoporosis were 83.88%, 16.12% and 0.0% and 74.37%, 25.62% and 0.01%, respectively. Mean intakes of animal protein (p<0.05), animal fat (p<0.05), fiber (p<0.05), animal Ca(p<0.05), animal Fe (p<0.001), Zn(p<0.05), vitamin B1 (p<0.05) and niacin (p<0.05) were significantly different between the two groups, and mean serum levels of SGOT (p<0.01), SGPT (p<0.001), ${\gamma}$-GTP (p<0.001), triglycerides (p<0.01), total cholesterol (p<0.05) and hematocrit (p<0.05) were also significantly different between the two groups. Overall, there were no differences in meal regularity, frequency of snacking, reasons for overeating, exercise and defecation between the groups. However, favorite foods (p<0.05) and night-time meals (p<0.05) were significantly different. In conclusion, the health status of the NSND group was superior compared to the general group. Thus, students who smoke and alcohol drink should receive a practical and systematically-organized education regarding the increased health benefits of quitting smoking and alcohol drinking.

• Korean Journal of Veterinary Research
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• v.27 no.2
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• pp.347-359
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• 1987

To investigate the changes of pituitary gland associated with ovarian cyst in Korean native cattle, pituitaries and ovaries were collected from 54 Korean native cattle at abbatoir. Pituitaries were stained with HerIant pituitary stain method and all the tissues were examined under light microscope. The results obtained were summarized as follows; 1. The delta cells and beta cells in the pars distalis were dull blue and violet in colors respeetively. Basophil size in the follicular phase and pregnant groups was larger than those of luteal phase and ovarian dysfunction groups. 2. The numbers of delta cells in the pars distalis of follicular cyst group were larger than those of remaining groups (p<0.01). 3. The distribution of delta cells in the acidophil zone was greater than that in the basophil zone of the follicular cyst and follicular phase groups. 4. The granulations of delta cells were more intensive in follicular cyst, follicular phase and pregnancy groups than in luteal phase and ovarian dysfunction groups (p<0.01). 5. The numbers of beta cells in follicular phase and ovarian dysfunction groups were larger than those in luteal phase and follicular cyst groups respectively (p<0.01). 6. In all groups, the distribution of beta cells was greater in basophilic zone than in acidophilic zone (p<0.01).

• Journal of the Korean Home Economics Association
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• v.48 no.2
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• pp.113-120
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• 2010

Quality characteristics effects of adding four different amounts (0%, 1%, 2%, 3%) of Ulleung-Maesil (Prunus mume fruit) powder cookie doughs were examined. pH, water content & bulk density of dough, spread factor, color value, hardness and consumer acceptability of maesil cookies were measured. The pH and water content of freezedried Ulleung-Maesil powder were 2.01 and 6.26%, respectively, while the L, a, b values were 76.14, -1.66 and 28.65, respectively. Although bulk density of the 3% powder group of cookie dough was the highest, its pH value was the lowest compared to the other groups (p < 0.05). Spread factor of the 3% group showed the lowest value among all groups (p < 0.05). Hardness of the control group (i.e, 0%) was significantly higher than the 1%, 2%, 3% groups (p < 0.05), which showed no significant difference among themselves. The ${\Delta}E$ value of cookies increased significantly with increasing Maesil powder content (p < 0.05). The consumer acceptability scores for control and 1% Maesil cookie groups ranked significantly higher than the 2% and 3% groups in overall acceptability, taste, flavor and texture (p < 0.05). In conclusion, our study suggests that small amounts of Ulleung-maesil can add positive attributes to cookies.