• FLOWER RESEARCH JOURNAL
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• v.17 no.4
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• pp.320-323
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• 2009

A new grafting cactus 'Yeomyeong' was developed by an interspecific crossing between Gymnocalycium marsoneri and G mihanovichii at the National Institute of Horticultural and Herbal Science, Rural Development Administration in 2005. In 2001, an interspecific crossing line '9922012' with orange color was selected from the cross of G. marsoneri ${\times}$ G. mihanovichii 'IG-112'. The line '9922012' as a female parent was crossed with G. mihanovichii 'IG-177', and the orange colored lines were obtained in 2002. The 'Wonkyo G1-159' was selected from the orange colored lines through three times of characteristic evaluation during 2003 to 2005. The 'Wonkyo G1-1 59' was named 'Yeomyeong' in the RDA in 2005. The color of both body and tubercle was orange. The shape of globe was flattened round and it had 7 to 9 ribs. The spine was erect, short sized and grayish brown color. Growth was faster, reaching 41.8-47.7 mm in diameter, than the comparison cultivar 'Hwangwol', at 10 months after planting. The number of tubercle was 6.9-12 per globe. 'Yeomyeong' was developed for export to the America and the Netherlands. Characteristics of the cultivar could be maintained by grafting on the Hylocereus trigomus.

• Food Science of Animal Resources
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• v.38 no.6
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• pp.1131-1143
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• 2018

This study aimed to investigate the drying yield, meat quality, oxidation stability and sensory properties of Hanwoo beef loin subjected to different dry-aging conditions. A total of 54 Hanwoo beef loins (bone-in, $6^{th}-13^{th}$ ribs) with fat cover at 2 d postmortem were assigned to four groups and hung in a dry-aging room at a controlled temperature ($2^{\circ}C-4^{\circ}C$), humidity (65%-85%) and air velocity (3 m/s). Four treatment conditions were tested; the respective temperature, humidity and treatment duration are as follows: T1, $2^{\circ}C$, 85%, 60 d; T2, $2^{\circ}C$, 65%, $20d+2^{\circ}C$, 75%, $20d+4^{\circ}C$, 85%, 20 d; T3, $2^{\circ}C$, 75%, $20d+4^{\circ}C$, 85%, 40 d; T4, $4^{\circ}C$, 85%, 60 d. The drying yield, total aerobic counts and fat contents increased, whereas the moisture content, meat color (CIE $L^*$, $a^*$, and $b^*$), and Warner-Bratzler shear force values decreased significantly during the aging period for all treatments (p<0.05). The cooking loss (%) did not change significantly until 40 d, and it was significantly higher in T1 and T4 than in T2 and T3 at 60 d (p<0.05). The water-holding capacity, pH and lipid oxidation [thiobarbituric acid reactive substance (TBARS) values] increased during aging (p<0.05). The sensory scores for tenderness, juiciness, flavor, and overall acceptability of dry-aged loin muscles increased as the aging period increased. T2 and T3 had significantly higher sensory scores and T1 had significantly lower scores for tenderness, juiciness, flavor, and overall acceptability at 20, 40, and 60 d for loin muscles (p<0.05).

• Journal of Korean Medicine Rehabilitation
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• v.29 no.3
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• pp.103-112
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• 2019

Objectives The purpose of this study is to investigate pain reduction and treatment satisfaction of patients with rib fracrture treated with Soyeom pharmacopuncture therapy under ultrasonic guided - thoracic paravertebral space (TPVS), and also compare to the patients with non-guided pharmacoacupuncture. Methods We studied medical records of 6 patients hospitalized with rib fractures were analyzed retrospectively at department of Korean Medicine Rehabilitation from March 1, 2019 to May 31, 2019, The 3 patients had performed the treatment of Soyeom pharmacopuncture therapy on TPVS under ultrasonic guidance with Korean Medicine treatment (such as herbal medicine, acupuncture, moxabustion, etc) and the other 3 patients had performed the treatment of Soyeom pharmacopuncture therapy on TPVS through non-guided. We used numeric rating scale to assess improvements in pain and the five-point likert scale was used to assess treatment satisfaction. Statistical analysis was carried out using the IBM SPSS Statistics 24 program. Results The purpose of this study is to investigate pain reduction and treatment satisfaction of patients with rib fracrture treated with Soyeom pharmacopuncture therapy under ultrasonic guided - TPVS, and also compare to the patients with non-guided pharmacoacupuncture. Conclusions After analyzing 6 studies, we could imply that the treatment of Soyeom pharmacopuncture therapy on TPVS under ultrasonic guidance could be more effective on pain reduction and improvement of treatment satisfaction with rib fracture compared to those who were treated with non-guided pharmacoacupuncture.

• Composites Research
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• v.34 no.1
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• pp.35-46
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• 2021

This paper aims to reduce weight by replacing the reinforcements of the B-pillar used in vehicles with CFRP(Carbon Fiber Reinforced Plastics) and GFRP(Glass Fiber Reinforced Plastics) from the existing steel materials. For this, it is necessary to secure structural stability that can replace the existing B-pillar while reducing the weight. Existing B-pillar are composed of steel reinforcements of various shapes, including a steel outer. Among these steel reinforcements, two steel reinforcements are to be replaced with composite materials. Each steel reinforcement is manufactured separately and bonded to the B-pillar outer by welding. However, the composite reinforcements presented in this paper are manufactured at once through compression and injection processes using patch-type CFRP and rib-structured GFRP. CFRP is attached to the high-strength part of the B-pillar to resist side loads, and the GFRP ribs are designed to resist torsion and side loads through a topology optimization technique. Through structural analysis, the designed composite B-pillar was compared with the existing B-pillar, and the weight reduction ratio was calculated.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.251-261
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• 2010

This paper examines the dining tendencies of Koreans toward meat dishes and their related factors, with 301 people residing in Korea as subjects. We questioned this population on their restaurant choices, eating habits, preferences and a dislike with respect to method of cooking. All age groups, with the exception of 50~60 year-olds, were found to consume meat dishes in specialized restaurants. The selection factor for restaurants varied, depending on the age group: affordable cost was the most important factor for whom under 20 year-old. Whereas 20-40 year-old people considered taste and ambience the most for choosing restaurant. The 50-60 year-old people found to seek for convenient restaurant. In terms of the most preferred parts of beef, 20-30 year-old people preferred tenderloin (42.3%) while 40-60 year-old people preferred sirloin (45.6% and 41.2% each). All the other age groups preferred ribs the most (It was also found that) men preferred the rib parts and women preferred tenderloin. With respect to pork, all age groups preferred pork belly, with the highest response rate in the under 20 age group. When consuming meat dishes, 91.0% of respondents pointed to roasting as the most frequent preparation method, the reason being good taste was deemed the highest number of responses. In a survey on preference for stewed meats, 74.8% of the sample pool was found to prefer stew dishes but 24.9% of respondents provided negative answers, the reason for dislike was found to be poor taste for women, and both a long preparation time and poor taste for men. In fact, regardless of marital status, a high number of responses were given for poor taste as the reason for disliking stew dishes. Based on the examined factors for inconveniences in preparing meat dishes, the most common inconvenience factor was the odor of meat left on clothes after the dining experience, followed by the smoke generated in roasting meat, and the safety risk involved with changing the grill. In terms of stir fry preparation, the negative thoughts were due to the splashing of food and spices while cooking, followed by the meat odor left on clothes after dining experience, and the sanitation level of the cooking containers. For deep frying the sanitation level of cooking containers was the biggest reason for dislike, followed by splashing of food when preparing. Lastly, it was indicated that the problem of steaming method was a difficulty of judging the portion, on the top of this, people found that the sanitation level of cooking container and a long preparation time were also the problem of this cooking method.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.629-638
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• 2008

The principal objective of this study was to determine the quality characteristics of seasoned sauce and seasoned pork rib to which pine needle powder was added during storage. The pH value, color value, active bacterial cell count, lipid oxidation, shear force, and sensory evaluation of seasoned sauce and seasoned pork rib to which 0, 1, 2, 3 and 4% pine needle powder was added were measured during storage at $5^{\circ}C$. The storage periods for the seasoned sauce were 0, 1, 3, 5, 7, 14, 21 and 30 days, and the storage periods for the seasoned pork ribs were 0, 1, 3, 5, 7 days. We determined that the pH values of both seasoned sauce and seasoned pork rib decreased with increasing quantities of pine needle powder and longer storage periods. The lightness (L) and yellowness (b) of the seasoned sauce were increased and the redness (a) of that decreased with increasing pine needle powder contents and longer storage periods. The L, a, and b values of the seasoned pork rib decreased with increasing pine needle powder contents, whereas the L and b values of that were decreased and the a value increased with longer storage periods. The active bacterial cell count of the seasoned sauce was detected at between $10^2$ to $10^4$ CFU/mL over a storage period of 30 days, regardless of the addition of pine needle powder; additionally, the addition of 4% pine needle powder resulted in the lowest active bacterial cell count among the samples. The active bacterial cell count in the seasoned pork rib decreased with increasing additions of pine needle powder, and was increased during storage. The influence of pine needle powder contents on the active bacterial cell count of seasoned pork rib were minimal, and the active bacterial cell count of that was suppressed by the addition of only 1% pine needle powder. Lipid oxidation in the seasoned pork rib was suppressed by the addition of more than 2% pine needle powder. We noted no difference in the shear force of the seasoned pork rib to which pine needle powder was added. In our sensory evaluation, the intensity of color (greenish brown), flavor (herbal flavor) and taste (bitter & herbal taste) of the seasoned pork rib increased with increasing pine needle powder contents, whereas the texture of the seasoned pork rib evidenced no differences. The overall acceptability of the seasoned pork rib with 0, 1 and 2% added pine needle powder was higher than that of the seasoned pork rib with 3 and 4% added pine needle powder. Thus, the addition of 2% pine needle powder to seasoned pork rib sauce yielded appropriate results with regard to antibacterial, antioxidative, and sensory properties.

• Journal of Trauma and Injury
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• v.36 no.3
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• pp.196-205
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• 2023

Purpose: Surgical stabilization of rib fractures (SSRF) is widely used in patients with flail chests, and several studies have reported the efficacy of SSRF even in multiple rib fractures. However, few reports have discussed the hardware failure (HF) of implanted plates. We aimed to evaluate the clinical characteristics of patients with HF after SSRF and further investigate the related factors. Methods: We retrospectively reviewed the electronic medical records of patients who underwent SSRF for multiple rib fractures at a level I trauma center in Korea between January 2014 and January 2021. We defined HF as the unintentional loosening of screws, dislocation, or breakage of the implanted plates. The baseline characteristics, surgical outcomes, and types of HF were assessed. Results: During the study period, 728 patients underwent SSRF, of whom 80 (10.9%) were diagnosed with HF. The mean age of HF patients was 56.5±13.6 years, and 66 (82.5%) were men. There were 59 cases (73.8%) of screw loosening, 21 (26.3%) of plate breakage, 17 (21.3%) of screw migration, and seven (8.8%) of plate dislocation. Nine patients (11.3%) experienced wound infection, and 35 patients (43.8%) experienced chronic pain. A total of 21 patients (26.3%) underwent reoperation for plate removal. The patients in the reoperation group were significantly younger, had fewer fractures and plates, underwent costal fixation, and had a longer follow-up. There were no significant differences in subjective chest symptoms or lung capacity. Conclusions: HF after SSRF occurred in 10.9% of the cases, and screw loosening was the most common. Further longitudinal studies are needed to identify risk factors for SSRF failure.

• Tuberculosis and Respiratory Diseases
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• v.44 no.1
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• pp.59-68
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• 1997

Background : Tuberculous chest wall abscess is a rare complication of tuberculosis. However, there have been few reports about the variable extents and shapes of tuberculous chest wall abscesses. We analyzed the extent and shape of tuberculous chest wall abscess-es and grouped them according to combined pleuroparenchymal lesions by CT scans. Materials and Methods : CT findings were evaluated in 20 patients of tuberculous chest wall abscesses. We classified 29 abscesses in 20 patients into three types according to pleuroparnechymal lesions. Type 1 was defined when there was no active pleuroparenchymal lesion, Type 2, when intrathoracic tuberculosis was contacted with chest wall abscess, Type 3, when ipsilateral subpleural nodules were not contacted with chest wall abscess. Results : The type 1 included 6 abcesses in 6 patients. They showed rib and/or costal cartilage destruction in their center. They were relatively large and round. The type 2 included 13 abscesses in 10 patients. The abscesses in contact with pleural lesion or mediastinal lesion were mainly located in the outer muscle layer, and they were relatively large in size. However, the abscesses in contact with parenchymal lesion were mainly located in extrapleural space. They were relatively small and they were longest along the long axis of ribs. The type 3 included 10 abscesses in 6 patients. They were located mainly in the extrapleural space. Conclusion : Tuberculous chest wall abscess-es showed variable extents and shapes according 10 pleuroparenchymal lesions. CT is a good diagnostic modality to visualize the extent of tuberculous chest wall abscess and combined pleuroparenchymal lesion.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.709-718
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• 2010

The study was performed through questionnaire to determine purchase characteristics and consumers' satisfaction for Hanwoo beef for 400 residents in Busan, Gyeongsangnam-do, Daegu and Gyeongsangbuk-do. The results obtained from 363 consumers excluding 37 improperly answered ones were statistically analyzed. The properly answered consumers were classified according to gender, 107 (29.5%) male, 256 (70.5%) female, and ages, 70 (19.3%) twenties, 97 (26.7%) thirties, 131 (36.1%) forties, and 65 (17.9%) over fifties. Consumers having older ages purchased Hanwoo beef more frequently (p<0.05), and Hanwoo specialty shop operated by farmers cooperative was the most popular purchasing sources. Consumers' favorite retail cuts for Hanwoo beef were in the order of loin (43.5%), ribs (22.9%), tender loin (10.5%), brisket (9.9%), round, fore (4.7%), others (3.3%), chuck (2.8%), strip loin, rump (2.5%). For the experiences of purchasing imported beef, 24.55% and 22.3% of consumers answered for 'sometimes' and 'yes', respectively, for the reason of 'low price' (73.3%). Consumers answered 'sometimes' (69.1%) for the question of disguisement of imported beef to Hanwoo beef, and thought traceability (61.7%) and country of origin (17.1%) would be the most effective methods to prevent disguisement. Percentages of responses were 61.1% and 75.5% for traceability and country of origin, respectively, under the assumption of consumer's trustworthiness of above 70%. Prerequisites for Hanwoo beef to succeed as a brand were in the order of taste (3.90 points), consumers' satisfaction (3.28 points), consumers' trustworthiness (3.20 points), safety (3.03 points). Consumers' satisfaction is influenced by the age, academic background and the occupation (p<0.05). Safety is expected to show the difference by the educational background (p<0.05) and the occupation (p<0.01), whereas consumers trustworthiness is influenced by the educational background and income (p<0.05). From the results obtained in the current study, it is concluded that traceability and country of origin is essential to gain consumers' satisfaction and trustworthiness, and that the most important factors for branding Hanwoo beef would be taste and safety.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.270-290
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• 2010

This study investigates the safety of Hanwoo beef and consumer satisfaction through the questionnaire for 280 consumers of Hanwoo beef in Gyeongsangbuk-do. Among 280 copies, only 245 copies were adopted to analyze. The subjects consisted of 82(33.2%) males and 163(66.5%) females and their age 55(22.4%) of twenties, 52(21.2) of thirties, 86(35.1%) of forties and 52(21.2%) of over fifties. The frequency of purchasing Hanwoo beef was that as consumers were getting older, they tended to purchase more beef. The most popular place for purchasing Hanwoo beef was Hanwoo specialty stores(55.1%), but there was no statistical difference. The most favorite retail cuts for Hanwoo beef was Loin(44.5%), followed by ribs(26.1%). The consumers thought that selling imported beef turned into Hanwoo beef occurred 70.2%(sometimes), and 20.8%(yes), 6.1%(don't know) and 2.9%(never). For a method to prevent it, the traceability system(60.4%) was the highest, followed by country of origin labelling(16.3%). Taking the perfect score 5 points about the country of origin marks and traceability, trustworthiness which was presented the highest points was 3.31, recognition 3.29, experience 3.26 and practical effect 3.07. The average of two systems was 3.23. The average points of the safety and consumer trustworthiness of Hanwoo beef were 2.96 points and 3.13 respectively. The safety and the consumer trustworthiness showed statistically significant difference according to educational background, income, and jobs. From the results obtained in the current study, it is concluded that if the traceability system and country of origin labelling are managed well by the government, safety and consumer trustworthiness will be improved.