• Archives of Reconstructive Microsurgery
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• v.17 no.2
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• pp.101-107
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• 2008

Purpose: Free flaps from the great toe are an established method for reconstruction of absent or partially amputated thumbs. However, options differ as to which technique represents the ideal solution for each level of amputation. Various methods of distal thumb reconstruction have been proposed. We prefer to transplant the entire great toe nail complex with the almost all of the pulp rather than a portion of the nail. This paper reflects our experience in using the great toe mini wrap-around flap for distal thumb reconstruction. Materials and Methods: In the period from October of 2005 to July of 2007, 9 patients were treated for traumatic thumb defects localized at the distal phalanx of the thumb. The patients included seven men and two women. The mean age was 44 years (range, 21~60) and the dominant right hand was involved in seven of nine patients. Results: The transferred flaps have survived completely in all cases. The mean range of motion in the interphalangeal joints was 51o, with 73% of the normal uninjured opposite hands. The two-point discrimination was 10.5 mm (range, 5~13 mm). In Semmes-Weinstein monofilament test, the sensibility was 4.31 in 4 cases, 3.61 in 3 cases and 2.83 in 2 cases. The pinch power was 64% (range, 55~95%) of the opposite hand. All patients were satisfied with the appearance of the reconstructed thumb and felt comfortable at final follow-up. Conclusion: We have successfully reconstructed 9 cases of traumatic distal thumb defects using the mini wrap-around free flap. The mini wrap-around free flap in great toe is an excellent alternative method for distal thumb reconstruction in selected patients.

• Food Science and Preservation
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• v.10 no.3
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• pp.284-287
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• 2003

This study was earned out to develop storage method for the keeping freshness with various packing film(Wrap, PE, PP and AF) and storage temperature(l, 3 and 6$^{\circ}C$) of Pholiota adiposa(CBPM-no6) mushroom. The rate of weight loss packed with Wrap film was 3.17％, but AF film was 1.08％ after 18days. As the storage periods, lightness and yellowness of mushroom packed with PE, PP and AF were slightly increased, while Wrap film was decreased. The color of original raw mushroom preserved 3days using Wrap film and 18 days using PE, PP and AF. As storage temperature high, the rigidity of mushroom decreased. Rigidity of mushroom packed with AF film was less change compared with the other film. Freshness degree of mushroom(refer to Minamide method) could preserve for 3 days using Wrap, 6 days using PE, 9 days using PP and 15days using AF film at 1$^{\circ}C$.

• Korean Journal of Community Nutrition
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• v.13 no.2
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• pp.237-243
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• 2008

It was examined whether altering vision would influence food intake through consumption monitoring and whether this would be reflected in consumption estimate and satiety. The experiment was designed in two visibility levels: 1) an accurate visual cue (bowl covered with wrap) vs 2) a biased visual cue (bowl covered with foil). Thirty three female college students participated in this study. The subjects ate Kimbab in the lab once a week for 2 weeks. They were served 24 pieces of Kimbab in a bowl covered either with wrap or foil. The results showed that the actual Kimbab intake from the bowl covered with foil was significantly lower than the test using wrap ($13.4{\pm}3.3$ pieces vs $15.0{\pm}3.8$ pieces, p < 0.05). And there were no significant differences from the cognitive Kimbab intake between the tests with foil and wrap. However, the satiety rate of Kimbab in a bowl covered with foil was significantly higher than that with wrap at 1 hour and 2 hour after the Kimbab eaten (p < 0.05). Less consumed cases were recognized by subjects due to the inaccuracy during the consumption monitoring process. This result revealed that vision influences not only eating behavior but also subjective feelings of satiety after meal. In conclusion, the consumption monitoring by visual cues can play an important role in food intake and satiety rate.

• Journal of Preventive Medicine and Public Health
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• v.54 no.1
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• pp.31-36
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• 2021

Objectives: Non-traditional materials are used for mask construction to address personal protective equipment shortages during the coronavirus disease 2019 (COVID-19) pandemic. Reusable masks made from surgical sterilization wrap represent such an innovative approach with social media frequently referring to them as "N95 alternatives." This material was tested for particle filtration efficiency and breathability to clarify what role they might have in infection prevention and control. Methods: A heavyweight, double layer sterilization wrap was tested when new and after 2, 4, 6, and 10 autoclave sterilizing cycles and compared with an approved N95 respirator and a surgical mask via testing procedures using a sodium chloride aerosol for N95 efficiency testing similar to 42 CFR 84.181. Pressure testing to indicate breathability was also conducted. Results: The particle filtration efficiency for the sterilization wrap ranged between 58% to 66%, with similar performance when new and after sterilizing cycles. The N95 respirator and surgical mask performed at 95% and 68% respectively. Pressure drops for the sterilization wrap, N95 and surgical mask were 10.4 mmH2O, 5.9 mmH2O, and 5.1 mmH2O, respectively, well below the National Institute for Occupational Safety and Health limits of 35 mmH2O during initial inhalation and 25 mmH2O during initial exhalation. Conclusions: The sterilization wrap's particle filtration efficiency is much lower than a N95 respirator, but falls within the range of a surgical mask, with acceptable breathability. Performance testing of non-traditional mask materials is crucial to determine potential protection efficacy and for correcting misinterpretation propagated through popular media.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.479-485
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• 2001

A study of the levels of phthalate and adipate esters, which are suspected as endocrine disruptors, in food packaging wraps and packaged foods were carried out. Among 11 wrap samples, 8 household wraps purchased at retail markets were polyvinyl chloride(PVC) and polyethylene(PE), while 3 commercial wraps at wholesale markets were PVC. All of 51 selected food samples, such as 12 samples of vegetable, 11 samples of fruit, 6 samples of bread and rice cake, 4 samples of meat and poultry, 4 samples of fish and 14 samples of side dish, packaged with commercial PVC wraps containing adipate esters were purchased at retail markets. The level of di-(2-ethylhexyl) adipate(DEHA) and diisononyl adipate(DINA) was from 2.2 to 17.9% and from 4.2 to 22.3% in household PVC wraps, respectively. In the commercial PVC wraps, the level of DEHA showed from 18.3 to 22.5%, while other phthalate esters were not detected. The phthalate and adipate esters were not detected in PE wraps. The level of DEHA in packaged foods, such as vegetable, fruit, bread and rice cake, meat and poultry, fish and side dish, were determined up to $8.2\;{\mu}g/cm^2,\;17.4\;{\mu}g/cm^2,\;31.0{\mu}g/cm^2,\;8.3\;{\mu}g/cm^2,\;2.1\;{\mu}g/cm^2$ and $92.3\;{\mu}g/cm^2$, respectively. The results suggested that migration levels of DEHA in foods were closely related to the fat content, wrapping condition of food and stroage time and temperature.

• Journal of The Korean Society of Grassland and Forage Science
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• v.19 no.4
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• pp.355-362
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• 1999

This experiment was conducted to evaluated the effect of maturity at harvest and wrap colors on the quality of round baled rye(Secal cereale L.) silage at the forage experimental field, Grassland and Forage Crops Division, National Livestock Research Institute, Suwon in 1998. The experiment was consist of split-plot design with three repications. The main plots were three different harvesting stages : boot, heading, and flowering stages, the subplots were wrap colors : white, black, and light green color. Acid detergent fiber(ADF) and neutral detergent fiber(NDF) of rye silage were increased with delayed harvesting date, but there were no significant differdence among wrap colors. However, average in vitro dry matter digestibility (IVDMD) of rye silage with white color wrap tended to have higher than those of other colors. The silage pH of heading stage was highest (5.12), and that of flowering stage was lowest (4.57) in different harvest stages. Among tested wrap colors, white color wrap resulted on lowest pH than others (p<0.05), but there were no significant difference between black and light green color. Dry matter (DM) content of rye silage were increased as harvest stage progressed (p<0.05). However, DM content of white color was highest among warp colors, but there was signifiant difference (p<0.05). Ammonia-N content of silage harvested at boot stage was the highest in harvest stage, but there was no difference between heading and flowering stages. Among wrap colors tested, ammonia-N content of black color was highest, but there was no significant difference. The number of lactic acid bacteria of white colors was highest in different colors, and that of flowering stage was highest among harvest stage. Acetic and butyric acid contents were decreased as harvest stage progressed, and lactic acid was increased from 6.33 to 7.98%. However, wrap colors did not influence lactic acid concentration. Among different wrap colors, outside temperature of rye silage was affected by air temperature, but effect of inside temperature was minimal. Black color wrap increased inside temperature by $3{\sim}5^{\circ}C$. The results of this study indicate that rye should be harvested for round bale silage after heading stage. The quality of rye silage wrapped white and light green color will increase slightly.

• Journal of Dental Rehabilitation and Applied Science
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• v.34 no.3
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• pp.175-185
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• 2018

Purpose: The aim of this clinical study was to evaluate the efficacy and safety of a self - applied paint - on whitening gel combined with wrap to increase the effect of a whitening gel and minimize gingival irritation. Materials and Methods: Ninety adult volunteers were randomly treated to a control group and two experimental groups using whitening gel containing 2.8% and 3.0% hydrogen peroxide for 30 persons each. They had used the wrap and whitening gel on maxillary 4 anterior teeth for 30 minutes per day during 2 weeks. Whitening tooth color response was measured by VITA shade guide and ShadeEye $NCC^{(R)}$. And side effects were assessed from interview and intraoral examination. The efficacy and safety evaluations were statistically analyzed. Results: In the evaluation with VITA shade guide, there was significantly the whitening effect in experimental groups compared with the control group. In the evaluation with ShadeEye $NCC^{(R)}$, the 3.0% experimental group showed significantly the whitening effect compared to the control group and the 2.8% experimental group (P < 0.05). There were some complaints of minor side effects, but there did not find abnormal symptoms of the gingival stimulation in all groups. Conclusion: A self - applied paint - on whitening gel combined with wrap can be used as a useful self-whitening material because the whitening effect increases as the concentration of hydrogen peroxide from 2.8% to 3.0% and also no significant side effects are observed.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.241-253
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• 2003

Changes in chemical, microbiological quality of pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok in wrap packaging, top sealing, vacuum packaging were evaluated during storage 25$^{\circ}C$, 4$^{\circ}C$, -18$^{\circ}C$ for 5 days. The results were as follows: 1) The cases of chilled and frozen storage, there were small increases in the pH from the first day, with no differences between the different packaging methods, with the exception of the vacuum packaging, which was lower. The pH and Aw of the roasted dodok were lower than those of the other foods. The Aw for all three foods at room temperature significantly decreased in the wrap packaging and top sealing on day one, but the rate of reduction was lower when in chilled storage. The VBN increased with increasing length of storage, and temperatures, but the rate of increase was lower in the top sealing and vacuum packaging. The VBN of roasted dodok was considerably lower than with the other foods. The POV increased significantly on the first day or room temperature storage and the rate or increase was low in chilled End frozen storages, and in the vacuum packaging. 2) SPC of the roasted dodok at room temperature increased significantly within five days of storage. but was inhibited within five days in the vacuum packaging with chilled storage. The SPC of the soy sauce glazed hair tail was low in the top sealing and vacuum packaging when in chilled storage. The coliform of the pan fried oak mushroom and meat. on the fifth day of room temperature storage, was close to hazardous conditions for the wrap packaging. From the third day of chilled storage, few coliform were detected in the pan fried oak mushroom and meat, or the soy sauce glazed hair tail, but not in the vacuum packaging, within five days, for all three foods in frozen storage. The S. spp. had exceeded the standard in the wrap packaging and top sealing with the pan fried oak mushroom and meat on the third day at room temperature, but was not detected in the vacuum packaging within five days, and exceeded the standard in the wrap packaging on the fifth day of chilled storage. S. spp. was not detected in the soy sauce glazed hair tail within five days at all storage temperatures. S. spp. was not detected in the roasted dodok within five days of chilled and frozen storage, but was detected from the third day in the wrap packaging. and the fifth in the top sealing, at room temperature, which exceeded the standard. Sal. spp., V parahaemolyticus, E. coli O157:H7, L. monocytogenes were not detected. 3) The Aw was found to be influenced by storage temperature, period and packaging method, while the VBN was significantly influenced by the storage temperature and period. Regarding the SPC, the pan fried oak mushroom and meat was affected by the storage temperature and period, while the soy sauce glazed hair tail was influenced by the packaging method and storage period. The roasted dodok's microbiological quality was influenced by the method of packaging. The chemical, microbiological quality of home-delivered meals were preserved to be five days in the vacuum packaging, at. chilled and frozen storage.

• Journal of the Korean Society of Radiology
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• v.12 no.1
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• pp.31-37
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• 2018

In the surface contamination test using the end-window Geiger-Muller type counter, the wrap is used as a method for protecting the detector exposed to the outside in order to measure the beta-rays. We analyze the effect of this method on the measurement rate and the correction factor, and wanted to make it clear to radiation workers that excessive use of the wrap can affect the measured value of the beta-rays. The experimental method was to compare and analyze the change of the beta-rays measurement counting rate and the calibration factor according to the wrap thickness using the beta-rays with different energy of 3 KBq, 1.5 KBq and 0.3 KBq. The subjects of this study were the end-window Geiger-Muller type counter which were held at the calibration center certified by Korea Laboratory Accreditation Scheme (KOLAS) in March 2012, Cl-36 (Chlorine) and Sr-90 (Strontium) were used as the source of beta radiation. The measurement counting rate decreased with increasing wrap thickness, and the calibration factor increased with increasing wrap thickness. Since the changes of the measurement counting rate and the calibration factors can reduce the accuracy of the instrument readings, but also have a significant impact on detector contamination and damage, so there is a need to find out what thickness of wrap is most effective. If we using a wraps with thickness that show a low rate of change of the measurement counting rate and the calibration factor, it will protect the detector and minimize the effect on the measured value of the beta-rays.

• Journal of The Korean Society of Grassland and Forage Science
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• v.32 no.1
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• pp.75-84
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• 2012

Mechanized operation model and mechanical cultivation technology for winter barley, rye, Italian ryegrass and sudan grass wrap silage production system at the paddy field for cropping system was developed. Also, a series of experiment were performed and lots of data were collected and analyzed to develope mechanical technology, coverage area, and optimum size of the farm (break-even point) for wrap silage production system. The coverage area for winter barley or rye wrap-silage production system is determined around 61.9, 73.4, 77.5, 88.2 ha in the case of drill seeding and different ripening species by tractor power 50, 75, 100, 130 ps, respectably. The break-even point of the farming size is analyzed as 20 ha and its production cost is estimated around 367, 383, 430, 443 won/TDN-kg in the case of winter barley wrap-silage by tractor power 50, 75, 100, 130 ps, respectably. The break-even point of the farming size is analyzed as coverage area and its production cost is estimated around 237, 215 won/TDN-kg in the case of winter barley wrap silage and sudan grass by the tractor power 50, 100 ps, respectably.