• Archives of Plastic Surgery
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• v.36 no.5
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• pp.611-616
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• 2009

Purpose: The rate of fistulas occuring followed by resection of oral cavity, oropharyngeal, hypopharyngeal, and laryngeal cancer are reported to be 9 ~ 23% according to various documents. Neglected treatment of the fistula can result in a setback in proper treatment with restrictions in oral intake leading to delayed return to daily life. Furthurmore, in severe cases, it may injure important vessels and adjacent structures of the neck area. The author reviewed previously reported cases of treatment methods for fistulas recurring after diverse head and neck operations and with sharing the treatment experiments of our patients, we tried to present a treatment algorism for different fistula types. Methods: Our study was based on retrograde analysis of 64 patients who were clinically diagnosed with fistula after operation for cancer of the head and neck from 1997 to 2008 at Severance Hospital. Their primary sites of cancer were 8 oral cavity, 22 oropharynx, 25 hypopharynx, and 9 larynx. The patients were aged 45 to 75 years and the male to female ratio was 11 to 1. The patient's operation records and progress notes were evaluated for determination of degree of fistula and treatment methods. Results: Most fistulas were clinically suspected after postoperative 5 days and symptoms noted for detection of the fistula were erythema, purulent discharge, edema, tenderness, and fluctuation. The fistula was definitely diagnosed at postoperative 2 weeks with barium test and treatment method ranging from conservative management to operative procedure were applied to each patients. Total 21 patients were managed with conservative protocol. In 15 cases, direct repair of the fistula was done and more stable repair of the fistula was possible with using of TachoComb$^{(R)}$. Pharyngostoma was performed in 14 patients. Among them, 4 patients healed spontaneously, 5 patients were taken direct closure, 4 patients were taken pectoralis major musculocutaneous flap, and one patient was taken esophageal transfer. The other 14 patients were taken 11 pectoralis major musculocutaneous flaps and 3 free flaps without pharyngostoma formation. Conclusion: Fistula is a troublesome complication resulting after resection of head and neck cancer. Early detection and adequate treatment according to the period and condition of the fistula may prevent further complications and reduce the pain of the patient.

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.20-26
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• 2016

This study invesigated the physicochemical properties of rice flours from conventional and high-yielding rice varieties in order to enhance usability processing of high-yielding rice varieties. Moisture content was not remarkably different among rice flours by cultivar. The highest content of total free sugars was detected in Hopum rice. Apparent amylose content of Anda was higher than that of other rice varieties. The total amount of amino acids was highest in Anda rice among the rice cultivars. Contents of vitamin $B_1$ in Hanarum were highest among the rice cultivars. Initial pasting temperature was lowest in Anda rice ($60.10^{\circ}C$). Hanarum rice showed the lowest setback values among the rice flours. Therefore, Anda and Hanarum rice cultivars were suggesting the possibility of a processed rice food source.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.659-665
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• 2006

The effects of resistant starches on the quality characteristics of cookies were investigated by the physicochemical, instrumental and sensory properties of RS-added flours and cookies. Retrograded RS3 by autoclaving-cooling cycle and cross-linked RS4 after annealing treatment were used. The protein content of RS-added flour decreased, but the ash content of RS4-added flour increased slightly with increasing RS content. The RS levels of wheat flour, RS3- and RS4-added flours were 7.0%, 9.6-13.4% and 11.5-17.9%, respectively. The swelling powers of RS-added flours at 80$^{\circ}C$ decreased, but the solubility of RS3-added flour increased by 2-3 fold compared to that of control flour. Initial pasting temperature increased, but peak, holding, and final viscosities decreased with increasing RS content. The retrogradation degree of RS-added flours was lowered, because of the decreased consistency and breakdown viscosity. The yellowness of RS3-added flour increased with increasing RS3 content which induced browning reaction during baking. On the sensory test, RS-added cookies were significantly different in shape, color and overall quality (p<0.05), and their texture also affected. Overall quality was higher in peanut cookies than in AACC standard cookies and RS addition (up to 30%, w/w), regardless of the RS type, improved the cookie quality.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.44-52
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• 1996

Sensory properties of cooked rice were affected by the varieties and growing environments of the rice. Moistness, cohesiveness, and adhesiveness of cooked rice were highly and positively correlated each other, whereas firmness was negatively correlated with these attributes. Sixty rice samples which differed in varieties and/or growing environments were divided into four groups based on their textural properties through principal component analysis and cluster analysis. Quality type I showed the highest values for moistness, cohesiveness, and adhesiveness, and the lowest values for firmness of cooked rice. On the other hand, quality type IV showed just the opposite values. There was no significant difference among rice starches in amylose content (P<0.05). A17 (type III) and A09 (type IV) had higher blue values for starch and amylopectin than the other samples (type I and II). On the amylogram, these samples showed lower values for breakdown and higher values for setback than the other samples. Average degree of polymerization, average chain length, and average number of chains for amylose and amylopectin were 597-878 and 2660-3140, 140-230 and 17-19, and 3.1-4.9 and 140-170, respectively.

• Food Engineering Progress
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• v.15 no.4
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• pp.332-337
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• 2011

Physicochemical properties of hydroxypropylated and cross-linked (HPCL) rice starch were investigated. Dual modification of rice starch was carried out by hydroxypropylation using propylene oxide (2, 6, and 12%) and then crosslinking using phosphorus oxychloride (0.005% and 0.02%). Swelling power of dual-modified rice starch increased at lower temperature (60$^{\circ}C$) than that of native rice starch (70$^{\circ}C$). HPCL rice starch showed slightly lower solubility (1.6-6.1%) than native rice starch (2.2-13.8%). Solubility and swelling power tended to gradually increase with increasing phosphorus oxychloride contents. RVA pasting temperature (66.2-70.8$^{\circ}C$) and peak viscosity (160.6- 171.1 RVU) of HPCL rice starch were lower than that of those of native starch (71.3$^{\circ}C$, 190.4 RVU) and decreased with increasing propylene oxide concentration. DSC thermal transitions of HPCL rice starches shifted to lower temperature and show less amylopectin melting enthalpy (11.8-9.8 J/g) than that of native rice starch (11.9 J/g). Overall, physicohemical properties of HPCL rice starches were highly dependent on hydroxypropylation rather than crosslinking.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.355-363
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• 2019

This study was conducted to explore the quality characteristics of colored rice depending on the cultivars (Jeogjinu, Josaengheugchal, Joeunheukmi, Heukjinjubyeo, Hongjinju, Heukjinmi, Geongganghongmi) for porridge. The moisture, crude protein, lipid, ash, amylose and damaged starch contents of colored rice ranged from 10.05~11.23%, 7.72~8.69%, 2.68~3.26%, 1.62~1.88%, 6.29~20.31% and 5.06~8.26%, respectively. The highest moisture (11.23%), crude protein (8.69%), lipid (3.26%) and ash (1.88%) contents of colored rice were detected in Heukjinjubyeo, Joeunheukmi, Josaengheugchal and Heukjinmi, respectively. The lowest amylose and damaged starch contents of colored rice were detected in Josaengheugchal and Joeunheukmi, respectively. In general, the water binding capacity, water solubility and swelling power of Heukjinmi were greater than those of the other cultivars. The investigation of the pasting properties (peak, trough, break down, final and setback viscosity, peak time, pasting temperature) of colored rice indicated a low value in Josaengheugchal. The lowest hardness (13,673.25 g) of colored rice was observed in Heukjinjubyeo while the highest digestibility (5.44 glucose mg/g) of colored rice was observed in Josaengheugchal. These results indicated that Josaengheugchal are suitable cultivars for porridge.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.5
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• pp.578-585
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• 1996

This experiment was carried out to obtain the basic informations on yield performance and physicochemical quality properties of North Korean rices at southern high altitude area, Unbong and southeren plain area, Iksan. North Korean cultivars showed significant difference in number of spikelets per panicle, percentage of ripened grain and yield between two locations, but not significant in number of panicle per hill and l000-grain weight. The highest contribution to grain yield was the percentage of ripened grain and l000-grain weight at Iksan and Unbong, respectively, The protein, amylose content, alkali digestion value and Mg/K ratio showed larger variation in varieties than that in the locations cultivated. Mg and K revealed highly significant variations in locations, varieties and variety $\times$ location (V$\times$L) interaction. The amylogram characteristics such as initial pasting temperature, peak, breakdown, setback and consistency viscosities showed highly significant variation in locations, varieties and V$\times$L interaction. The physical characteristics of cooked rice such as adhesiveness, gumniness and chewiness also showed highly significant variations in locations, varieties and V$\times$L interaction.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.6
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• pp.805-809
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• 1997

The influence of cool temperature occurred during the booting stage in 1993 on quality of rice grain was compared with that in favorable weather of 1994. The mean and minimum air temperatures during the reproductive growth stage at the paddy field of Jinbu Substation, National Crop Experiment Station were 2.2~7.4$^{\circ}C$ and 2.0~8.9$^{\circ}C$ lower respectively in 1993 compared to those of 1994. Grain fertility and brown rice yield were 11.8％ and 0.4t /ha, and 84.3％ and 5.5t /ha in 1993 and 1994, respectively. There was no difference in amylose content between two years. However, protein content of brown rice in 1994 were 1.6％ lower than that of 1993. There was no difference in alkali digestion value of milled rice between two years. Gel consistency of rice flour was 45mm in 1993 and 59mm in 1994. Amylogram characteristics of rice flour produced in 1993 showed lower peak hot, cool, and breakdown viscosities, and higher consistency and setback viscosities. The palatability of cooked rice by sensory panel test was considerably better in 1994 rice than in the rice of cool year.

• Ecology and Resilient Infrastructure
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• v.10 no.2
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• pp.31-39
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• 2023

NNbF is a newly emerging approach to reduce flood risk in coastal and fluvial areas using natural features or engineered nature-based features with the expectation of co-benefits of provisional, regulating, and socio-cultural services provided by the ecosystem. NNbF is not quite different from existing, related terms based on nature, such as NbS, Eco-DRR, NI, GI, EwN, and BwN, for all these terms include expectation of benefits for human societies by directly utilizing or mimicking nature's ecological functions. If we focus on the comprehensiveness of each term's subject and object, we can say that NbS > NNbF > (Eco-DRR, NI/GI). Among the 18 measures introduced in the NNbF International Guideline in the river and floodplain management category, it was found that measures of wash lands and floodplain restoration, including levee setback/removal and side-channel restoration, seemed to be the most applicable to rivers in Korea. These selected measures could be more effective when river managers purchase riparian lands along river courses by relevant laws for river water-quality protection.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.43 no.6
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• pp.735-747
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• 2023

In recent times, the sharp increase in extreme flood damages due to climate change has posed a challenge to effectively address flood-related issues solely relying on conventional flood management infrastructure. In response to this problem, this study aims to consider the effectiveness of nature-based flood management approaches, specifically levee retreat and relocation. To achieve this, we utilized a 1D numerical model, HEC-RAS, to analyze the flood reduction effects concerning floodwater levels, flow velocities, and time-dependent responses to a 100-year frequency flood event. The analysis results revealed that the effect of creating a flood buffer zone of the nature-based solution extends from upstream to downstream, reducing flood water levels by up to 30 cm. The selection of the flow roughness coefficient in consideration of the nature-based flood buffer space creation characteristics should be based on precise criteria and scientific evidence because it is sensitive to the flood control effect analysis results. Notably, floodwater levels increased in some expanded floodplain sections, and the reduction in flow velocities varied depending on the ratio of the expanded cross-sectional area. In conclusion, levee retreat and floodplain expansion are viable nature-based alternatives for effective flood management. However, a comprehensive design approach is essential considering flood control effects, flow velocity reduction, and the timing of peak water levels. This study offers insights into addressing the challenges of climate-induced extreme flooding and advancing flood management strategies.