• Archives of Plastic Surgery
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• 제39권1호
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• pp.59-62
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• 2012

Sweet's syndrome is characterized by clinical symptoms, physical features, and pathologic findings which include fever, neutrophilia, tender erythematous skin lesions, and a diffuse infiltrate of mature neutrophils. This is a report of our experience of Sweet's syndrome with parotitis. A 57-year-old man initially presented with tender swelling on the right cheek similar to parotitis. His symptoms relapsed despite the use of an oral antibiotic agent for 3 weeks. He additionally presented with erythematous papules and plaques on the periocular area and dorsum of both hands. Histiopathologic findings on punch biopsy of the right dorsum of the hand showed superficial perivenular histiocytic infiltration without vasculitis. We confirmed this as histiocytoid Sweet's syndrome and used systemic corticosteroid. After initiation of treatment with systemic corticosteroids, there was a prompt recovery from both the dermatosis-releated symptoms and skin lesions. Sweet's syndrome should be considered in patients with therapy-refractory parotitis and unclear infiltrated nodules. We present a confusing case who initially appeared to have parotitis but turned out to have histiocytoid Sweet's syndrome.

• 동아시아식생활학회지
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• 제23권2호
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• pp.211-217
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• 2013

We investigated the quality characteristics of rice noodles supplemented with turmeric, purple sweet potato, or seaweed (Hizikia fusiforme). RVA (Rapid Visco Analyser), color, water activity, texture, and cooking properties were tested. Initial gelatinization temperature of noodles containing turmeric were the highest. Peak viscosity, holding strength, break down, final viscosity, and set back of noodles containing purple sweet potato were highest, indicating that the gelatinization state was more unstable and retrogradation would occur faster. The L value of the seaweed noodle was the lowest, while the a and b value of the turmeric noodles were $7.3{\pm}0.3$ and $40.2{\pm}1.3$ respectively, higher values than turmeric and seaweed noodles. Water activity of the seaweed noodle was 0.665, higher than turmeric and purple sweet potato noodles. Cooking properties (including weight, volume, and water absorption) and turbidity of seaweed noodles showed the highest growth rate. In terms of texture, the hardness was highest in purple sweet potato noodles, and the cohesiveness and gumminess was highest in seaweed noodles. The quality characteristics of rice noodles supplemented with turmeric, purple sweet potato, or seaweed showed that seaweed noodles were stable in gelatinization and cooking properties.

• 한국소음진동공학회논문집
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• 제23권11호
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• pp.951-956
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• 2013

This paper describes techniques used to analyze the sweet spot of sound field reproduced by ear-level linear arrays of loudspeakers by geometrical approach method. Previous researches have introduced various sweet spot definitions in their own way. In general, sweet spot is defined as an area whose stereophonic sound effect is valid. Its size is affected by the geometrical arrangement of the system. In this paper, a case when plane waves are generated by linear arrays of loudspeakers in the horizontal plane is considered. So the sweet spot is defined as an area in which the listener can perceive the desired azimuth angle. Because there are many loudspeakers, impulse responses at listener's ears are in the form of pulse-train and the time-duration of the pulse-train affects the localization performance of the listener. So we calculated the maximum time duration of pulse-train by geometrical approach method and identified with the results of impulse response simulation. This paper also includes parameter analysis with respect to aperture size, so it suggests a tool for sound engineers to expect the sweet spot size and listener's sound perception.

• 한국식품영양과학회지
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• 제40권1호
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• pp.37-46
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• 2011

22종의 고구마에 대한 총 페놀함량 및 항돌연변이원성을 평가하였다. 17종의 비자색고구마 중 수, 하얀미, 신황미 품종의 총 페놀함량이 21.4, 21.5, $20.3{\mu}g$(GEA/g dried sweet potato)으로 가장 높았으며, 맛나미와 연황미 품종에서 4.6과 $4.8{\mu}g$으로 가장 낮았다. 5종의 자색고구마에서 총 페놀함량은 자미 품종이 $128.3{\mu}g$으로 가장 높았으나, 신자미 품종에서 $44.9{\mu}g$으로 가장 낮았다. 1-NP, daunomycin, Trp-P-1, Trp-P-2, 2-AA에 의해 돌연변이가 유도된 S. Typhimurium TA 98과 1-NP에 의해 돌연변이가 유도된 S. Typhimurium TA 100에 있어서 돌연변이 억제효과는 고구마 메탄올 추출물은 대체적으로 효과적이었으며, 자색고구마에 있어서는 자미와 아야무라사키 품종에서 높았다. 총 페놀함량이 많은 자색고구마는 2-AA에 대해서만 높은 돌연변이 억제효과를 나타내었을 뿐 1-NP, daunomycin, Trp-P-1, Trp-P-2에 대해서는 비자색고구마와 뚜렷한 차이를 보이지 않았다. 자색고구마 품종 간에 있어서는 총 페놀함량이 많을수록 돌연변이 억제효과가 높았다. 고구마의 품종별 항돌연변이 효과는 총 페놀 함량보다는 사용된 돌연변이원 및 균주에 따라 좌우되는 경향이었다.

• 한국식품조리과학회지
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• 제32권4호
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• pp.433-440
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• 2016

Purpose: To provide the nutritional information of sweet peppers, we have evaluated changes of nutrient content and retention rates by different sweet pepper types and blanching method. Methods: Four types of raw and blanched ($100^{\circ}C$, 30 sec) sweet peppers were prepared and their weight, nutrient content (3 water soluble vitamins, 10 minerals) and retention rates were analyzed. Results: The weight of blanched sweet peppers was decreased than that of raw sweet peppers. From the results of the two-way analysis, the type of sweet pepper had a greater influence than blanching method used on the thiamine, riboflavin, folate and vitamin C contents (but not niacin) (p<0.05). Red pimento contained the most thiamine (0.1 mg/100 g), riboflavin (0.16 mg/100 g), folate ($47.89{\mu}g/100g$) and total niacin (0.11 mg/100 g). Red paprika contained high levels of riboflavin (0.15 mg/100 g) and folate ($44.96{\mu}g/100g$). Orange paprika contained the highest vitamin C content (116.29 mg/100 g). In addition, the mineral content, with the exception of Se, was strongly influenced by the type of sweet pepper rather than the blanching method (p<0.001). The K content of sweet peppers was higher than other minerals. Overall, after blanching, high retention rates (over 70%) were observed in all types of sweet peppers. However, the retention rates of thiamin, vitamin C and Se showed lower levels (less than 70%). Conclusion: The vitamin and mineral contents depends more on the type of sweet pepper; although vitamin and mineral (except Se) contents showed some changes after blanching. Our results can be utilized to determine the effects of cooking processes on nutritional information.

• Applied Biological Chemistry
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• 제29권4호
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• pp.372-374
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• 1986

Changes in moisture content and degrees of gelatinization during cooking of sweet potatoes by different cooking methods were studied. The samples were cooked by boiling, steaming, gas oven or microwave oven baking. Changes in the moisture content of sweet potato during cooking were +30.0% by boiling, +4.4% by steaming, -5.8% by gas oven baking, and -46.6% by microwave oven baking. The degrees of gelatinization of sweet potatoes were 83.8%, 75.7%, 73.0% and 67.7%, respectively.

• Mycobiology
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• 제35권2호
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• pp.97-99
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• 2007

Specimens collected from sweet potato plants with slime mold symptoms in fields in Daejeon, Korea were examined. Two species of Myxomycetes, Fuligo septica and Stemonitis herbatica were identified based on their morphological characteristics. This is the first report that the two species of Myxomycetes cause slime mold of sweet potato in Korea.

• 한국초지조사료학회지
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• 제37권4호
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• pp.254-263
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• 2017

본 연구는 중부 및 남부지역에서 수수 ${\times}$ 수단그라스 교잡종 Cadan 99B 및 Sweet Sioux WMR 의 농업적 특성, 생산성 및 품질을 소개하기 위해 2015년부터 2016년까지 2년에 걸쳐 수행되었다. 대비품종은 출수형인 SX-17, 비출수형인 Jumbo 및 BMR 품종인 Revolution을, 시험품종은 LATTE, EXP-AD, Cadan 99B 및 Sweet Sioux WMR 4개 품종을 공시하였다. 시험설계는 3반복 난괴법으로 수행하였으며, 중부지역 파종은 5월 중순, 남부지역은 5월 하순에 실시하였다. 1차 수확은 7월 하순부터 8월 상순까지, 2차 수확은 9월말에서 10월 상순까지 2015년 및 2016년에 실시하였다. Cadan 99B 와 Sweet Sioux WMR의 출수기는 7월 22일이었으며, 출수형 대비품종인 SX-17 및 BMR 대비품종인 Revolution 보다 각각 8일 및 5일 빠르게 나타났다. Cadan 99B 와 Sweet Sioux WMR의 당도는 각각 6.5 및 $6.9Brix^{\circ}$로 BMR 대비품종인 Revolution 보다 각각 0.2 및 $0.6Brix^{\circ}$ 높게 관찰되었다. 2년간 2개 지역 평균 건물수량의 경우 Cadan 99B는 24,587kg/ha로 7개의 품종 중에 가장 높게 나타났지만 비출수형 대비품종 Jumbo 및 시험품종 LATTE를 제외하고는 유의성이 나타나지 않았다(p>0.05). Cadan 99B의 조단백질(CP) 함량과 in vitro 건물소화율은 각각 7.5% 및 60.2%로 나타났으며, Sweet Sioux WMR의 경우 6.9% 및 60.7%로 나타났다. 본 연구의 결과에 따르면 수수 ${\times}$ 수단그라스 교잡종 Cadan 99B 및 Sweet Sioux WMR은 국내 중부 및 남부지역에서 대비품종들 보다 출수가 빠르고 당 함량이 높게 나타났으며, 건물수량은 출수형 대비 품종인 SX-17 같거나 높게 나타났다. 따라서 Cadan 99B와 Sweet Sioux WMR은 국내기후에 적합하여 수량성 및 품질이 양호한 품종으로 나타났기 때문에 인증품종으로 선발될 것으로 판단된다.

• 한국포장학회지
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• 제21권2호
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• pp.73-78
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• 2015

단감은 수확 전 저온에 노출되는 경우가 종종 발생하며, 저온에 노출된 단감은 수확 후 저장 품질이 저하될 우려가 있다. 본 연구는 수확시기별 단감 과원의 기온이 '부유' 단감의 저장 품질에 미치는 영향을 조사하였다. 10월 중순에서 11월 중순 사이에 단감 과원의 기온변화를 관찰한 결과, 단감의 동상해를 유발하는 온도의 $-2.1^{\circ}C$ 이하의 저온이 과수원에 5회 내습하였으며, 그 중 11월 19일 $-5.4^{\circ}C$로써 수확기 중 가장 낮은 기온을 기록하였다. $0^{\circ}C$의 저장고에서 150일 저장하는 동안, 세 처리구 중 3차 수확단감은 1, 2차와 비교하여 지속적으로 높은 a값을 유지하였지만 L값과 경도는 감소함에 따라서 이는 동상해 피해 증상으로 인한 품질저하로 판단된다. 반면에, 1차 수확단감은 저장기간 중 a값의 증가와 높은 경도를 일정하게 유지하여 수확 후 저장 중 후숙에 의한 변화로 보였다. 또한, 유리당 함량 변화에서 1, 2차 수확단감은 fructose, glucose 및 sucrose 모두 비슷한 수준을 유지하는 반면에 3차 수확단감은 fructose와 glucose 증가 및 sucrose 감소하는 경향을 보여주었다. 결론적으로, 기온저하가 급작스럽게 발생할 수 있는 11월 중순은 수확 및 저장 과실 품질 저하를 유도할 수 있어 적합하지 않는 시기이므로, 이 시기 전에 수확을 완료할 수 있도록 수확시기를 결정하는 것이 적합한 것으로 사료된다.

• 대한약침학회지
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• 제13권4호
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• pp.5-41
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• 2010

Objectives: This study was performed to analyse four week repeated dose toxicity of Sweet Bee Venom(Sweet BV) extracted from the bee venom in Beagle dogs. Methods: All experiments were conducted under the regulations of Good Laboratory Practice (GLP) at Biotoxtech Company, a non-clinical study authorized institution. Male and female Beagle dogs of 5-6 months old were chosen for the pilot study of four week repeated dose toxicity of Sweet BV which was administered at the level of 0.56mg/kg body weight which is eighty times higher than the clinical application dosage as the high dosage, followed by 0.28 and 0.14mg/kg as midium and low dosage, respectively. Equal amount of excipient(normal saline) to the Sweet BV experiment groups was administered as the control group every day for four weeks. Results: 1. No mortality was witnessed in all of the experiment groups. 2. All experiment groups were appealed pain sense in the treating time compared to the control group, and hyperemia and movement disorder were observed around the area of administration in all experiment groups, and higher occurrence in the higher dosage treatment. 3. For weight measurement, Neither male nor female groups showed significant changes. 4. In the urine analysis, CBC and biochemistry didn't show any significant changes in the experiment groups compared with control group. 5. For weight measurement of organs, experiment groups didn't show any significant changes compared with control group. 6. To verify abnormalities of organs and tissues, thigh muscle which treated with Sweet BV, cerebrum, liver, lung, kidney, and spinal cords were removed and conducted histologocal observation with H-E staining. In the histologocal observation of thigh muscle, cell infiltration, inflammatory, degeneration, necrosis of muscle fiber, and fibrosis were found in both thigh tissue. And the changes were depend on the dose of Sweet BV. But another organs were not detected in any abnormalities. 7. The proper high dosage of Sweet BV for the thirteen week repeated test in Beagle dogs may be 0.28mg/kg in one time. Conclusion: Above findings suggest that Sweet BV is relatively safe treatment medium. Further studies on the subject should be conducted to yield more concrete evidences.