• KSCE Journal of Civil and Environmental Engineering Research
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• v.36 no.1
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• pp.49-63
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• 2016

In this study, we analyzed the effects of regional hydrologic variability during warm season (June-September) in South Korea due to ENSO (El $Ni{\tilde{n}}o$-Southern Oscillation) pattern changes over the Tropical Pacific Ocean (TPO). We performed composite analysis (CA) and statistical significance test by Student's t-test using observed hydrologic data (such as, precipitation and streamflow) in the 113 sub-watershed areas over the 5-Major River basin, in South Korea. As a result of this study, during the warm-pool (WP) El $Ni{\tilde{n}}o$ year shows a significant increasing tendency than normal years. Particularly, during the cold-tongue (CT) El $Ni{\tilde{n}}o$ decaying years clearly decreasing tendency compared to the normal years was appeared. In addition, the La $Ni{\tilde{n}}a$ years tended to show a slightly increasing tendency and maintain the average year state. In addition, from the result of scatter plot of the percentage anomaly of hydrologic variables during warm season, it is possible to identify the linear increasing tendency. Also the center of the scatter plot shows during the WP El $Ni{\tilde{n}}o$ year (+17.93%, +26.99%), the CT El $Ni{\tilde{n}}a$ year (-8.20%, -15.73%), and the La $Ni{\tilde{n}}a$ year (+8.89%, +15.85%), respectively. This result shows a methodology of the tele-connection based long-range water resources prediction for reducing climate forecasting uncertainty, when occurs the abnormal SSTA (such as, El $Ni{\tilde{n}}o$ and La $Ni{\tilde{n}}a$) phenomenon in the TPO region. Furthermore, it can be a useful data for water managers and end-users to support long-range water-related policy making.

• Journal of Chest Surgery
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• v.29 no.9
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• pp.931-939
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• 1996

An experimental comparative study was done to determine the protective effects of three preservation solutions on isolated rabbit heart-lung bloc during acute ischemia and reperfusion of the lung during lung transplantation. Thirty Isolated rabbit heart-lung blocs were divided into 3 groups , group I(n:9) was preserved with Hartmann's solution, group II(n: 10) with modified University of Wisconsin solution, and group III(n: 1 1) with Kosin solution. The isolated heart-lung blocs were washed with Hartmann's so ution. Aftar infusion of each preservation solution into pulmonary artery, the heart-lung bloc was stored at 4'c cold preservation solution for each group for 4 hours and .then the heart-lung blocs were reventilated and reperfused. The changes of weight of heart-lung blocs, airway pressure, percent change of PCO2, level of lactate and adenosine deaminase(ADA) and microscopic structure of the lung parenchyme were evaluated. Results were as follows 1. A change of weight of the heart lung bloc after reperfusion was lowest in group 111(p< .05) 2. The airway pressure increased after reperfusion in group I but decreased in group II, and II. Especially in group II, post-reperfusion airway pressure returned to level lower than that of en-bloc resection. 3. Pulmonary artery pressure during reperfusion after 4 hour preservation was lowest in group III, and pulmonary artery pressure in group II was higher than in group I(P> 0.1). 4. The level of lactate and ADA in the lung tissue were higher in group III than in group I and II(P< .05) 5. The percent change of PCO2 in perfusate was slightly higher in group III than group I and II. 6. Microscopic changes in lung tissue after reperfusion were diffuse pulmonary edema, expansion of inter- stitial tissue, focal aggregation of erythrocytes, and basement membrane abnormalities, but no differences were found among the three groups. In conclusion, the protective effects of modified University of Wisconsin solution and Kosin solution were slightly superior to Hartmann's solution.

• Journal of Animal Science and Technology
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• v.50 no.2
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• pp.255-264
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• 2008

The effects of hot air dried tomato powder on the physicochemical and sensory properties of meat patties were studied. The control(C, no addition) and 4 treatments with addition of hot air dried tomato powder(T1, 0.25; T2, 0.50; T3, 0.75; and T4, 1.00%) were prepared and stored for 7 days at 5℃. The pH values of T4 were significantly lower(p<0.05) than those of control and other treatments during initial storage, however, the pH values of T4 were higher(p<0.05) at 7 days of storage. The cooking loss was not significantly different between control and all treatments. The 2-thiobarbituric reactive substances (TBARS) of meat patties containing hot air dried tomato powder were significantly lower(p<0.05) compared to those for control during the whole storage. The volatile basic nitrogen(VBN) values of T2 increased(p<0.05) significantly as the storage period increased, but there was no difference in VBN between control and the other treatments(T1, T3, T4). In meat color, L*, a* and b* of meat patties containing hot air dried tomato powder showed slightly higher (p>0.05) than that of control. a* and b* of T4 were the highest(p<0.05) among the all products. Total plate counts(TPC) increased(p<0.05) significantly as the storage period increased. The result of TPC showed the range of 5.48(T2)~6.98(C) log CFU/g at the 7 day of storage. Sensory panels evaluated that pork patties containing hot air dried tomato powder had the slightly higher score in overall acceptability.

• Journal of the Korean Society of School Health
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• v.13 no.2
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• pp.295-317
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• 2000

This study was conducted to prevent oral disease of primary school, middle school, and high school students, providing basic data for the development of oral health education programs. Data were collected from 898 primary school, middle school, and high school students from March 2, 1999 to May 31, 1999. The results of this study are summarized as follows; 1) The subjects of this study were primary school students(32.6%), middle school students(33.0%), and high school students(34.4%). Boy students were slightly more prevalent than girl students. That is, primary school boys were 56.3%, middle school boys were 53.2%, and high school boys were 52.6%. 2) According to the self-judgement of oral health, primary school students were better than middle/high school students and boy students were better than girl students, 63.5% of primary school students and 57.8% of middle/high school students brushed their teeth once or twice a day. 3) 76.3% of middle/high school students and 63.5% of primary school students experienced dental caries. Girl students were higher than boy students in experiencing dental caries, 35.9% of primary school students and 27.6% of middle/high school students experienced periodontal disease. 4) 22.9% of primary school students and 7.9% of middle/high school students received oral examinations periodically. Girl students showed a higher rate than boy students in primary school, while boy students showed a higher rate than girl students in middle/high school. 5) Explaining to the reasons for reluctant visits to dental hospitals and clinics, 'no time to go' was highest(22.9% of primary school students; 27.4% of middle/high school students) and the rate of 'feeling scared' was second highest. Middle/high school students were more reluctant to visit dental hospitals and clinics than primary school students. In case of problematic symptoms in the mouth, the rate of 'feeling painful or cold in teeth when eating cold or hot foods' was highest, 71.3% of primary school students was concerned about oral health, while 68.6% of middle/high school students was concerned about it. 6) In gathering to the sources of information on oral health, the rate of medical institutions was highest(30.0%) in primary school students, while the rate of family members or persons around them was highest in middle/high school students. 7) 54.9% of primary school students received oral health education, while 13.1% of middle/high school students received it. Only 4.7% of middle school and high school girls received it. In relation to dental health education, the rate of 'possibility of prevention of oral caries or disease of the gum' was highest. 79.5% of primary school students and 80.3% of middle school students answered that they would attend oral health education. 8) 60.4% of primary school students and 60.2% of middle/high school students think the purpose of oral health is to prevent dental caries and disease of the gums. In preventing dental caries, 78.8% of primary school students and 71.8% of middle school students thought that periodical oral examination was effective, 88.4% of primary school students and 88.8% of middle/high school thought that brushing one's teeth was effective and 64.1% of primary school students and 50.7% of middle school students thought that the use of toothpaste containing fluoride was effective. In preventing periodontal disease, 91.1% of primary school students and 90.2% of middle/high school students thought that brushing one's teeth was effective, while 72.4% of primary school students and 70.3% of middle/high school students thought that teeth cleaning was effective. 9) 16.0% of middle school students and 12.7% of high school students thought that their oral health condition was healthy. According to individual experiences in dental treatment, the rate of experience of middle school students was higher than that of high school students, 12.7% of middle school students received oral examinations periodically, while only 3.3% of high school students did so. 10) In cases of 'having no problematic symptoms in the mouth' and 'concerns about oral health', the rate of middle school students was higher than that of high school students. In gathering obtaining information on oral health, the rate of obtaining it through broadcast media including TV, Radio, etc. was highest in middle school students, while the rate of obtaining it through family members or persons around them was highest in high school students. 11) 81.7% of middle school students have not received oral health education. In case of girl students, 97.3% have not received it in high school students. 85.6% of middle school students and 151.2% of high school students think that oral health education is necessary. 12) According to the knowledge level of oral health, the point of high school students($26.33{\pm}2.33$) was similar to the point of high school students($26.23{\pm}2.30$). It appeared that the point of primary school students was highest($26.35{\pm}2.50$) The more concerned about oral health the students were the higher the knowledge level of oral health was. In conclusion, the middle/high school students' knowledge level of oral health was lower than primary school students. The rate of middle/high School students' experience in oral health education was too low. Therefore, it is necessary to intensify oral health education for middle/high school students. Especially, the necessity of oral health education to girl students is strongly recommended. Developing an oral health education program for primary school, middle school, and high school students, related public authority and organizations, teachers; and dentists must actively make efforts together in order to maintain healthy teeth through having students prevent dental caries and periodontal disease.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.412-420
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• 2001

This study was conducted to identify the optimum cooking method and the ideal composition of Wax gourd Jung Kwa for the purpose of wide distribution. Wax gourd Jung Kwa was made by peeling off the wax gourd, digging out the stuff, slicing, soaking the pieces in ash water, and boiling slightly, then boiling down in honey, grain syrup. sugar, etc. As a result of sensory evaluation, the best color of Jung Kwa was observed in the recipe of pretreated wax gourd 300g, water 1 litre and grain syrup 495$m\ell$; for the flavor, hardness and chewiness, Pretreated wax gourd 300g, water 1 litre, corn syrup 475$m\ell$ and sugar 70g; for the adhesiveness, pretreated wax gourd 300g, water 1 litre and corn syrup 515$m\ell$; for the sweetness, pretreated wax gourd 300g, water 600$m\ell$ and sugar 90g and honey 120g. Overall Qualify was the highest in the recipe of pretreated wax gourd 300g, water 1 litre, com syrup 475$m\ell$ and sugar 70g, of which the sweetness was 74%. There were significant differences in all items (P＜0.05). For mechanical characteristics, the maximum cutting force was the highest in the samples with the recipe of pretreated wax gourd 300g, water 1 litre, corn syrup 475$m\ell$ and sugar 70g, and there were significant differences among all items (P<0.05). The highest moisture content, 45.54%, was observed in the recipe of pretreated wax gourd 300g. water 1 litre and corn syrup 475$m\ell$. There were significant differences among all items (P＜0.05). The L value(lightness) was the highest in the recipe of pretreated wax gourd 300g, water 1 litre, corn syrup 475 $m\ell$ and sugar 50g. The a value(redness) was the highest in the case of pretreated wax gourd 300g, water 1 litre, com syrup 475$m\ell$ and sugar 70g, which was almost red; and the b value(yellowness), wax gourd 300g, water 1 litre and corn syrup 475g, which gave almost Yellow color. Taking consideration of the above results, the most desirable recipe for wax gourd Jung Kwa was to mix the 300g of pretreated wax gourd with 20g of ash powder, boil them slightly for 2 min, soak them in cold water for 1 hour, and boil them down with 475$m\ell$ of com syrup, 70g of sugar, and 1 litre of water for 5 hours, resulting in the sweetness of 74%. The samples with above recipe were the best in flavor, chewiness and hardness in sensory evaluation, and showed the highest maximum cutting force and nearest red color in the mechanical test.

• the MEAT Journal
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• s.34 winter
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• pp.14-25
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• 2007

The objective of this study was to investigate the physicochemical, microbiological and sensory properties of food additive-free grilled pork products manufactured using loin (T1), tender loin (T2) and ham (T3). The samples were heated for 30 min at $60^\circC$, and then 50 min for $150^\circC$. After cooling, vacuum packaged grilled pork samples was stored at $4\pm$$1^\circC$ for 40 days. The pH values of grilled pork samples ranged from 5.92 (T1) to 6.10 (T3) at the initial storage time, and from 6.28 (T1) to 6.60 (T3) after 40 days. The water holding capacities (%) was 85.99~93.24% for T1, 85.26~93.89% for T2 and 89.11~94.67% for T3, all of which were slightly higher than those of other pork products. The shear force values of T2 were significantly higher (p<0.05) than those of the other pork products throughout the storage period. The TBARS and VBN values of T2 were significantly higher (p<0.05) than those of T1 and T3. With regard to microorganisms, all grilled pork samples was in good condition, showing 1.93~3.48 log10 CFU/g via total plate counts, and 1.74~3.48 log10 CFU/g for lactic acid bacteria throughout the storage period. Regarding sensory evaluation, the scores of overall acceptability in all products were above 5.0 points through 40 days of storage.

• Journal of Applied Biological Chemistry
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• v.56 no.3
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• pp.157-163
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• 2013

Cultured products (callus and exopolysaccharide) were obtained from suspension culture of Aloe vera callus, and the extracts of callus were further prepared with cold water or 60% ethanol solution. The ethanol extract of callus (AC) and exopolysaccharide (ACP) of 10 mg/mL exhibited the relatively higher suppression activity of 43.2-52.1% against hyaluronidase activity. Thus, their anti-inflammatory effects were further investigated using animal cell (Raw 264.7) in vitro. Though AC shows a slight suppression effect of cell survival rate (97%) using MTT assay in the presence of $400{\mu}g/mL$ AC- dimethyl sulfoxide (DMSO), cell growth promotion was observed in the other samples of lower levels. It indicates that the ethanol extract of Aloe callus rarely affect cell survival rate in the ranges ($200-400{\mu}g/mL$) used in the study. Using Griess reagent, the suppression of NO production by the aloe callus extract was analyzed by measuring the amount of the nitrite produced in Raw 264.7 culture activated by lipopolysaccharide (LPS). As a result, supplementation of AC-distilled water (DW) and AC-DMSO produced higher levels of NO than the positive control LPS. However, the NO suppression effect by ACP-DW was so intense that lower amount ($80-100{\mu}g/mL$) suppressed NO production to the level of the control. The effect was attributed to the expression of the iNOS. Then, Raw 264.7 cells were stimulated with the LPS and expression of COX-2 protein level was analyzed depending on the Aloe suspension culture product treatment. The results showed that the ACP-DW supplemented medium did not express COX-2 by itself, and LPS stimulated COX-2 expression was slightly decreased. On the other hand, realtime-PCR analysis of the expression of inflammatory cytokine showed that IL-$1{\beta}$ and TNF-${\alpha}$ expression was highly suppressed in the ACP- distilled water supplemented medium.

• Journal of Dairy Science and Biotechnology
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• v.24 no.1
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• pp.9-18
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• 2006

Total 150 packs of UHT milk and UHT-ESL milk, produced by different domestic milk companies, were compared at refrigerated and room temperature for 35 days in terms of microbiological qualities such as incidence date, number of incidence packs, and numbers of bacteria, and post-pasteurization contamination. Overall qualities of UHT-ESL milk were slightly better than that of UHT milk in relations to total bacteria in milk. No coliforms were detected in two groups of UHT milk samples after 35 days. Aerobic spores were more common in two brands of UHT milks stored in 20$^{\circ}$C than those in 7$^{\circ}$C, in which spores were broken out at 7 and 14 day. No incidences of thermoduric bacteria were founded until 14 days in two groups of UHT milks, but high level of counts (<300${\sim}$<3,000 CFU/ml) after 21 days at 20$^{\circ}$C and 40${\sim}$3,600 CFU/ml at 7$^{\circ}$C were detected, respectively. Psychrotrophic bacteria were higher in UHT milk than in UHT-ESL milk, in which began to detect at 28 days. No post-pasteurization contamination by salmonella spp. and staphylococcus aureus were found throughout the experimental periods. One may conclude that the shelf life of UHT milk under cold-chains system can be extended up to 21days, as long as UHT treated milk are filled in sterilized containers by aseptic packaging system.

• Food Science and Preservation
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• v.16 no.2
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• pp.166-171
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• 2009

The effects of vacuum precooling(VP) on the shelf-life of polyethylene film(PE) packaged King oyster mushrooms(Pleurotus eryngii) during storage at $-1^{\circ}C$ were investigated. VP was conducted below $0^{\circ}C$ in a $-1^{\circ}C$ cold chamber of 40 minutes, and mushrooms were stored for 30 days in batches of 1kg. The weight loss of the VP-treated mushroom was slightly lower than that of control. The $O_2$ concentrations of VP-treated mushroos, within 4 days of storage, were 2.44-14.50 %/kg-package/hr, thus higher than control values(2.01-8.19%/kg-package/hr). $CO_2$ generation of VP-treated mushrooms, again within 4 days of storage, was 0.47%/kg-package/hr, thus lower than that of controls(0.58%/kg-package/hr). The $CO_2/O_2$ ratio peaked on day 4 of storage in the control group, tbut no such peak was observed in VP-treated mushrooms. In the VP-treated fungi, lightness was higher, and redness and yellowness lower, than in controls, at all storage times.. In VP-treated mushrooms, strength, hardness and chewiness were significantly higher than in controls, but there were no significant differemces in springiness or cohesiveness. Softening and breakdown of under-cap wrinkles were observed in control mushrooms stored for 30 days, but occurred to a lesser extent in VP-treated fungi. Stipe reticulum tissue vessels in the 30 day-stored VP-treated mushrooms were relatively well-defined and clear, but were softer and diffuse in the control fungi. The results thus confirmed that VP after harvest enhanced mushroom shelf-life and PE packaging prolonged storage time. The data will have industrial applications.

• Journal of Chest Surgery
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• v.30 no.12
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• pp.1159-1166
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• 1997

For Improvement of lung preservation, many tripes of preservation solution were developed and tested. The aim of this study was to compare the effect of the most frequently used extracellular type pieservation solution (Low Potassium Dextran, LPD) with a newly developed trehalose containing extracellular type preservation solution(ET-Kyoto, ETK) on postischemic lung function. Twelve New-Zealand white rabbit lungs were harvested and studied on an isolated, blood-perfused model of lung function after 4 hours of cold ischemia at $10^{\circ}C$ In group I (n=6), lungs were preserved with 100 mL/kg of LPD solution; in group II(n=6), lungs were preserved with 100 mL/kg of ETK solution. A few minutes before flushing with preservation solutions, 20$\mu\textrm{g}$ of PGEI were injected into main pulmonary artery. Functions of the preserved lung were compared with PO2, PA pressure, t acheal air pressure, and drylwet ratio. The pulmonary efferent blood oxygen tension at the end of the 60-minute reperfusion period was higher in group II compacted with group I(486.5 $\pm$ 80.3 mmHg versus $432.5\pm82.9$ mmHg at FiO2 1.0, p-value = NS). The mean pulmonary arterial pressure was similar in both $groups.(33.7\pm2.2$ mmHg versus $35.5\pm2.0$ mmHg, p-value : NS). The peak inspiratory airway pressure was significantly lower in group 11(8.010.6 mmHg versus 11.8 $\pm$ 1.4 mmHg, p-value=0.02) The water content of the lung was lower in group II $(70.2\pm6.9%$ versus 78.5 $\pm6.1%),$ but not significant. These data demonstrate that a newly-developed trehalose-containing ET-Kyoto solution yield equal or slightly superior lung function after reperfusion compared with LPD solution.