• Parasites, Hosts and Diseases
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• v.53 no.3
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• pp.271-277
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• 2015

The genetic diversity of Schistosoma haematobium remains largely unstudied in comparison to that of Schistosoma mansoni. To characterize the extent of genetic diversity in S. haematobium among its definitive host (humans), we collected S. haematobium eggs from the urine of 73 infected schoolchildren at 5 primary schools in White Nile State, Sudan, and then performed a randomly amplified polymorphic DNA marker ITS2 by PCR-RFLP analysis. Among 73 S. haematobium egg-positive cases, 13 were selected based on the presence of the S. haematobium satellite markers A4 and B2 in their genomic DNA, and used for RFLP analysis. The 13 samples were subjected to an RFLP analysis of the S. haematobium ITS2 region; however, there was no variation in size among the fragments. Compared to the ITS2 sequences obtained for S. haematobium from Kenya, the nucleotide sequences of the ITS2 regions of S. haematobium from 4 areas in Sudan were consistent with those from Kenya (> 99%). In this study, we demonstrate for the first time that most of the S. haematobium population in Sudan consists of a pan-African S. haematobium genotype; however, we also report the discovery of Kenyan strain inflow into White Nile, Sudan.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.248-250
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• 1991

This study was carried out to find out the color, rooking quality and storability of the oil-added milled rice. Soybean oil was added at the level of $0.07{\sim}0.15%$ in the last cycle of milling process. Fat content of the oil unadded milled rice was 0.65% and that of the oil-added one were 0.70% to 0.73%. Water uptake ratio, expanded volume, total soluble solids and iodine blue value of milled rice during cooking were lower in the oil-unadded one. The oil-addition to milled rice lowered the value of Hunter L, a, b and whiteness. Changes in fat acidity of the oil-added milled rice was similar to that of the untreated rice.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1995.04a
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• pp.114-114
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• 1995

이 연구에서는 혈전증 치료에 사용되는 혈전 응해제를 국내 독사독으로부터 개발하기 위한 실험을 실시하였다. 그 내용을 요약하면 다음과 같다. 국내에 서식하는 독사인 Agkistrodon blomoffi brevicaudus, Agkistrodon caliginosus와 Agkistrodon saxatilis에서 각각 사독을 채취하여 fibrin plate 방법으로 fibrin 분해능을 조사하여 Agkistrodon blomoffi brevicaudus의 독이 분해능이 가장 우수함을 밝혔다. 이와 같은 사실에 기초하여 A. blomoffi brevicaudus의 독으로부터 p-Aminobenzamidine affinity chromatography와 DEAE ion-exchange chromatography를 이용하여 분자량이 50.8 kDa인 황성 단백질을 정제하였다. 위에서와 같은 방법으로 정제한 단백질은 fibrin 분해능이 우수하고 fibrinogen의 ${\gamma}$ chain은 분해하지 않으나 B$\beta$ chain을 $A\alpha$ chain에 비하여 보다 선택적으로 분해하는 단백분해 효소임을 증명하였다. 이 정제 효소의 Fibrin에 대한 분해능은 266$\mu\textrm{g}$/${\mu}\ell$의 농도에서 Plasmin 1.0 unit (=3.0 WHO unit)보다 높게 나타났다. 정제된 효소는 chromogenic substrate인 N-Benzoyl-Phe-Val-Arg-pNA와 N-p-Tosyl- Gly-Pro-Arg-pNA의 arginine carboxyl side를 분해하고 pH 7.5에서 최대 활성을 보이며, Vmax는 5.46 umo1/1ㆍmin이고, Km 값은 0.20mM이며, 그리고 Cu$^{2+}$, $Zn^{2+}$, soybean trypsin inhibtor에 의해 25～50% 정도, serine proteinase inhibitor인 phenylmethylsulfonyl floride에 의해 80%정도 활성이 억제되는 특성이 있음을 규명하였다.

• Korean Journal of Materials Research
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• v.23 no.2
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• pp.143-148
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• 2013

Well-distributed $SnO_2$-Sn-$Ag_3Sn$ nanoparticles embedded in carbon nanofibers were fabricated using a co-electrospinning method, which is set up with two coaxial capillaries. Their formation mechanisms were successfully demonstrated. The structural, morphological, and chemical compositional properties were investigated by field-emission scanning electron spectroscopy (FESEM), bright-field transmission electron microscopy (TEM), X-ray diffraction (XRD), and X-ray photoelectron spectroscopy (XPS). In particular, to obtain well-distributed $SnO_2$ and Sn and $Ag_3Sn$ nanoparticles in carbon nanofibers, the relative molar ratios of the Ag precursor to the Sn precursor including 7 wt% polyacrylonitrile (PAN) were controlled at 0.1, 0.2, and 0.3. The FESEM, bright-field TEM, XRD, and XPS results show that the nanoparticles consisting of $SnO_2$-Sn-$Ag_3Sn$ phases were in the range of ~4 nm-6 nm for sample A, ~5 nm-15 nm for sample B, ~9 nm-22 nm for sample C. In particular, for sample A, the nanoparticles were uniformly grown in the carbon nanofibers. Furthermore, when the amount of the Ag precursor and the Sn precursor was increased, the inorganic nanofibers consisting of the $SnO_2$-Sn-$Ag_3Sn$ nanoparticles were formed due to the decreased amount of the carbon nanofibers. Thus, well-distributed nanoparticles embedded in the carbon nanofibers were successfully synthesized at the optimum molar ratio (0.1) of the Ag precursor to the Sn precursor after calcination of $800^{\circ}C$.

• Molecules and Cells
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• v.26 no.1
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• pp.81-86
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• 2008

RNA interference (RNAi) was performed on several essential genes in the pinewood nematode Bursaphelenchus xylophilus, which causes pine wilt disease. Double-stranded RNA (dsRNA) was delivered to larvae or adult worms by soaking, electroporation, or microinjection. Soaking and electroporation of L2-L3 stage worms in solutions containing dsRNA for essential genes induced over 25% lethality after 5 days, and gene-specific phenotypes were observed. This lethality agreed with significant reductions of the targeted transcripts, as assayed by reverse-transcription coupled with real time PCR. Microinjection was the most efficient route as measured by the hatching rate of F1 embryos, which was reduced by 46%. When adult worms were soaked in dsRNA, lethality was induced in the F1 larvae, revealing the persistence of knockdown phenotypes. The penetrance of the RNAi phenotypes for essential genes was relatively low but consistent, indicating that RNAi should be useful for studying the in vivo functions of B. xylophilus gene products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.871-875
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• 1999

This study was carried out to investigate the effects of freezing temperature on the quality of thawing aged beef loin. Drip loss was higher at 3oC freezing than at 20oC freezing, showing 17.21% drip loss after 6 days aging by 3oC freezing, 14.92% drip loss 12 days aging by 20oC freezing. Cooking loss by both water bath and pan boiling were decreased with increased in aging days. The salt soluble protein extractability of the beef loin was increased until 9 days aging by both 3oC and 20oC freezing, after that was decreased. The L value of the beef loin was high until 9 days aging by 3oC freezing, after that the L value of that was decreased. And the aging at 20oC freezing was high significantly with increased aging days. The a value of the beef loin was low significantly in 6 and 9 days aging by 3oC freezing, 20oC freezing was low significantly with increased aging days. The b value of the beginning of aging was higher with increased aging days. The percentage of denatured myoglobin of the beginning of aging was the highest, then those of 3oC and 20oC freezing showed 89.70% and 88.00%, respectively. The shear force of the beef loin was decreased with aging days, but the myofibrillar fragmentation index increased with aging days. The pH of the beef loin increased until 6 days of aging by both 3oC and 20oC freezing, after that the pH decreased.

• Preventive Nutrition and Food Science
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• v.11 no.3
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• pp.243-252
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• 2006

White salted noodles and pan bread were prepared from Korean wheats with 1Dx2.2+1Dy12 subunits in high molecular weight glutenin subunits (HMW-GS) to evaluate the suitability for end-use products through the comparison with US wheats with various classes and commercial wheat flours. Korean wheat flours with 1Dx2.2+1Dy12 subunits showed higher SDS sedimentation volume than US wheat flours with similar protein content. Compared to wheat flours with similar protein content and SDS sedimentation volume, water absorption percent of Korean wheat flours using a mixograph was higher than that of US wheat flours, but similar to commercial wheat flours. Mixograph mixing time was similar to hard wheat flours and commercial noodle flours. Optimum water absorption percent of noodle dough from Korean wheat flours was higher than that of US wheat flours. Noodle sheets from Korean wheat flours with 1Dx2.2+ 1Dy12 subunits showed lower L values, higher a values and similar b values compared to commercial noodle flours. Hardness of cooked noodles from Korean wheat flours 1Dx2.2+1Dy12 subunits correlated positively with protein content, NIRS hardness, mixograph water absorption and gluten yield of flours. Korean wheat flours with 1Dx2.2+1Dy12 subunits showed lower loaf volume and harder crumb firmness than hard wheat flours and commercial bread wheat flours in spite of similar protein quantity and quality to hard wheat flours.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.33 no.3B
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• pp.135-143
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• 2008

In this paper, we propose a QoS guaranteed and energy-efficient transmission scheme for Wireless Personal Area Networks (WPANs), which operate in conjunction with contention-based access protocols such as CSMA/CA. Energy consumption is one of the most important issues in WPAN systems, because WPAN devices are often required to operate under limited battery capacity. Furthermore, if the WPAN adopts a contention-based medium access protocol, the energy consumption problem becomes even more critical due to the collisions caused by independent channel access trials. Therefore, in this paper, we propose an algorithm that selects the optimum fragment size, modulation level, and transmission power, in order to minimize the energy consumption and guaranteethe QoS (Quality of Service) requirements, simultaneously. Our simulation results show that the proposed algorithm has better performance than the previous ones.

• Structural Engineering and Mechanics
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• v.74 no.1
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• pp.55-67
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• 2020

The common practice to predict the characteristic structural load effects (LEs) in long reference periods is to employ the extreme value theory (EVT) for building limit distributions. However, most applications ignore that LEs are driven by multiple loading events and thus do not have the identical distribution, a prerequisite for EVT. In this study, we propose the composite extreme value modeling approach using clustering to (a) cluster initial blended samples into finite identical distributed subsamples using the finite mixture model, expectation-maximization algorithm, and the Akaike information criterion; (b) combine limit distributions of subsamples into a composite prediction equation using the generalized Pareto distribution based on a joint threshold. The proposed approach was validated both through numerical examples with known solutions and engineering applications of bridge traffic LEs on a long-span bridge. The results indicate that a joint threshold largely benefits the composite extreme value modeling, many appropriate tail approaching models can be used, and the equation form is simply the sum of the weighted models. In numerical examples, the proposed approach using clustering generated accurate extrema prediction of any reference period compared with the known solutions, whereas the common practice of employing EVT without clustering on the mixture data showed large deviations. Real-world bridge traffic LEs are driven by multi-events and present multipeak distributions, and the proposed approach is more capable of capturing the tendency of tailed LEs than the conventional approach. The proposed approach is expected to have wide applications to general problems such as samples that are driven by multiple events and that do not have the identical distribution.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.137-151
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• 2005

It is estimated that sesame spread to Korea about B.C.1000 years and people cultivated sesame and ate sesame-oil age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan (찬 side dishes) and Byung-gwa (병과 Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa (유밀과) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa (유과), You-jeon-byung (유전병 fried rice cake) and Yak-bab (약밥). Roasted sesame and black sesame were used to cook Da-sik (다식), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup(임자수탕).