• Korean Journal of Clinical Laboratory Science
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• v.53 no.3
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• pp.233-240
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• 2021

Evaluation of the resected margins of the frozen section during breast-conserving surgery can determine the presence of cancer cells in a short time and have a significant impact on the scope of surgery and the prognosis of the patient. However, breast tissue is composed of adipose tissue, which affects the accuracy of the test. In this study, a new method was applied to the resected surface of the frozen section in which wiping the surface of the frozen section block with alcohol was expected to expose the parenchyma to the surface as the adipose tissue would melt momentarily. Indeed, of the total of 98 cases, 37 cases showed a better exposure ratio of the parenchyma in the improved frozen section test than in the previous frozen section test. Of the 37 cases with increased visibility of parenchymal sections obtained by this method, two cases of ductal carcinoma in situ (DCIS) were detected. Although there are limitations such as turnaround time (TAT), the diagnostic accuracy of histopathologic examination of the frozen section may improve through this method and may have a direct impact on patient safety, and should therefore be researched further.

• The Korean Journal of Blood Transfusion
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• v.23 no.2
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• pp.115-126
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• 2012

Background: Umbilical cord (UC) is a promising source of mesenchymal stromal cells (MSCs). We compared the characteristics of MSCs from cryopreserved UC with those from fresh tissues, and demonstrated the possibility of UC cryopreservation for acquisition of MSCs from cryopreserved UC. Methods: Each UC was sliced into two types ($1{\sim}2mm^3$ vs. 0.5 cm), and cryopreserved in liquid nitrogen using different media (autologous cord blood plasma, aCBP vs. RPMI 1640). A fresh aliquot of $1{\sim}2mm^3$-sized UC was used as control tissue. After one week, the cryopreserved tissues were thawed and cultured. For the 0.5 cm UC, a slicing step into $1{\sim}2mm^3$ was needed. Cell count, viability, proliferative activity, and surface antigens were determined from harvested MSCs. Several growth factors (EGF, IGF-1, PDGF, TGF-${\beta}$, bFGF, and VEGF), were measured from the culture supernatant. Results: Eleven UC were enrolled in the study. Efficiencies of obtaining MSCs were higher in cryopreserved UC using RPMI 1640, compared with use of aCBP; the same result was observed for 0.5 cm sized UC, compared with $1{\sim}2mm^3$ sized UC. No difference in proliferative activity was observed between MSCs from fresh and cryopreserved UC. The amount of growth factors in culture supernatant using RPMI 1640 was larger than that of fresh tissues. Conclusion: We obtained growth factors from the supernatant as well as MSCs from cryopreserved UC. As with a cord blood bank, in the future, cryopreservation of UC for acquisition of both MSCs and growth factors would be possible in a time of need.

• Korean Journal of Head & Neck Oncology
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• v.20 no.2
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• pp.143-146
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• 2004

Background and Object: The role of fine needle aspiration cytology (FNAC) and frozen section (FS) in management of thyroid neoplasms continues to generate considerable controversy. We reviewed our current experience to determine the clinical utility of FNAC and FS in our surgical management and investigated reliability of FNAC and FS in planning the extent of thyroid resection. Material and Method: 212 patients who had operations for thyroid disease from May 1996 to November 2003 were included our retrospective study. FNAC was undertaken in 175 patients and FS was done in 148 patients. Result: The sensitivity and specificity of FNAC were 72.1% and 100%, respectively, and those of FS were 67.2% and 100%. The results of FNAC were benign (n=72) , malignancy (n=31), indeterminate (n=9), and nondiagnostic (n=63). The results of FS were benign (n=95), and malignancy (n=53). The 9 indeterminate cases on FNAC were benign (n=6) and malignancy (n=3) on final pathology, and benign (n=7) and malignancy (n=2) on FS. The false negative of FNAC were micro papillary carcinoma (n=6) and follicular carcinoma (n=6). The false negative of FS were micropapillary carcinoma (n=10) and follicular carcinoma (n=2). Conclusion: When results of FNAC are interpreted as indeterminate, FS is a valuable tool. FS is helpful in determining the extent of thyroidectomy when results of FNAC were follicular neoplasm. However we always concerned about micropapillary carcinoma and follicular carcinoma although FNAC and FS were benign.

• Korean Journal of Head & Neck Oncology
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• v.19 no.1
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• pp.52-57
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• 2003

Background and Objectives: Fine needle aspiration (FNA) cytology is a simple, safe and relatively accurate procedure of diagnosing thyroid nodules. Although the frozen section biopsy is well known as more reliable method than FNA and has high specificity, whether it is necessary it leaves room for adverse criticism. Authors have compared preoperative FNA cytology and frozen section biopsy with permanent histologic findings and evaluated the significance of FNA cytology and frozen section biopsy. Materials and Methods: The medical records of 110 patiens who underwent FNA cytology and frozen section during thyroidectomy from September. 1997 to December. 2001 at the Department of Otolaryngology, School of Medicine, Keimyung University were analyzed retrospectively. Results: Sensitivity, specificity, accuracy of FNA was 75%, 91.4%, and 85.5% respcetively. Sensitivity, specificity and accuracy rate of frozen section biopsy were 92.5%, 100% and 97.3% respectively. Conclusion: FNA is simple, with rare complication and its diagnostic accuracy is comparatively so high that it is being used as primary test to diagnosis thyroid nodules. But frozen section is more accurate and may be helpful to suspicious FNA findings or if it beyond capacity of FNA. Therefore despite of the fact that the intra-operative frozen is more expensive and time consuming, it is very helpful to the treatment of thyroid nodules by using jointly with FNA.

• Journal of the Korean Arthroscopy Society
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• v.5 no.1
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• pp.7-12
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• 2001

Purpose : We observed usability of allograft by evaluating the clinical results, second look arthroscopic and histologic findings at last follow up after anterior cruciate ligament(ACL) reconstruction using by fresh frozen Achilles allograft. Materials and Methods : We analyzed in 58 patients(59 cases) by subjective and objective parameters, Telos stress arthrometer and Modified Feagin Scoring System. The average age and follow up period was 25 years(ranging from 18 to 49 years), and 15 months(ranging from 12 to 19 months). Among them we studied second look arthroscopic and histologic findings in 16 patients. Results : The mean Lysholm Score wits improved from 60 to 88.2 as well the anterior translation was improved from 7.1 min to 2.3mm at last follow up. The second look arthroscopic findings were close to normal in ligament thickness, tension and showed revasculization at the holly attachment site. Light microscope(LM) findings showed dense cellularity like a normal ligament. In electron microscope(EM) collagen fibrils showed parallel arrangement longitudinally and unimodal pattern diameter close to normal tissue in the transverse section. Conclusion : We think that the fresh frozen Achilles allograft is a good substitution of autograft in cruciate ligament reconstruction.

• Journal of the Korean Society for Nondestructive Testing
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• v.20 no.4
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• pp.269-275
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• 2000

It is well recognized that damage resulting from freeze-thaw cycles is a serious problem causing deterioration and degradation of concrete. In general, freeze-thaw cycles change the microstructure of the concrete ultimately leading to internal stresses and cracking. In this study, a new method for one-sided stress wave velocity measurement has been applied to evaluate freeze-thaw damage in concrete by monitoring the velocity change of longitudinal and surface waves. The freeze-thaw damage was induced in a $400{\times}350{\times}100mm$ concrete specimen in accordance with ASTM C666 using s commercial testing apparatus. A cycle consisted of a variation of the temperature from -14 to 4 degrees Celsius. A cycle takes 4-5 hours with approximately equal times devoted to freezing-thawing. Measurement of longitudinal and surface wave velocities based on one-sided stress wave velocity measurement technique was made every 5 freeze-thaw cycle. The variation of longitudinal and surface wave velocities due to increasing freeze-thaw damage is demonstrated and compared to determine which one is more effective to monitor freeze-thaw cyclic damage progress. The variation in longitudinal wave velocity measured by one-sided technique is also compared with that measured by the conventional through transmission technique.

• Food Science and Preservation
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• v.23 no.2
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• pp.145-154
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• 2016

This study investigated the possibility of usage of freeze-dried ingredients for the preparation of Nabak kimchi. The quality characteristics of Nabak kimchi using freeze-dried ingredients (radish, kimchi cabbage, green onion, garlic and ginger) were monitored during storage at $4^{\circ}C$. The initial pH of Nabak kimchi was 5.76~5.93, however, it decreased significantly over increasing storage periods (p<0.05). The titratable acidity of Nabak kimchi increased during storage, reaching 0.43~1.08%. Among the freeze-dried samples, those treated with freeze-dried radish and minor ingredients showed lower titratable acidity than that of the control. The initial number of total aerobic and lactic acid bacteria were 5.57~6.25, and 5.52~6.24 log CFU/g, respectively. After 28 days, the population of total aerobic and lactic acid bacteria in the raw ingredients and freeze-dried minor ingredients was less than 8.0 log CFU/g, but more than 9.0 log CFU/g in other samples. Yeasts and molds in Nabak kimchi were detected up to 2~3 log CFU/g, but coliforms were not detected in all samples during storage. The score of firmness and overall acceptability in the control, raw ingredients and freeze-dried minor ingredients were significantly higher than others (p<0.05). These results indicated that freeze-dried ingredients, such as green onion, garlic, and ginger, can be used in kimchi and would delay microbial growth and extend the shelf-life of kimchi without any deduction of sensory quality.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.182-196
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• 2012

This study investigates the optimal application of perilla leaves to fresh noodles in terms of a variety of beneficial effects and functions such as the anti-microbial function of the leaves. First, we measured the water contents of the fresh noodles and found that the ones added with 7% lyophilized perilla leaf extract showed the maximum water contents whereas the control noodles without perilla leaf extract the minimum. Increasing amount of raw perilla leaf extract or lysophilzed perilla leaves in the fresh noodles elevated the L value and significantly reduced the A value. The mass and volume of the fresh noodles were gradually decreased with raw perilla leaves added. Addition of raw perilla leaf extract and lyophilized perilla leaves decreased the turbidity of the fresh noodles. Hardness of the fresh noodles was increased by the addition of lyophilized Perilla leaves. Next, we tested the effect of the addition of sesame leaves on microbial growth. No microbes were found in the fresh noodles in the absence or presence of sesame leaves at day 0. When the noodles were stored for 3 days, the greatest number of bacteria was detected in the noodles without perilla leaves while addition of perilla leaves lowered the amount of bacteria in the noodles. We then performed the sensory test. For the raw perilla leaf extract addition, the noodles with 9% of extract exhibited the highest in appearance, flavor, color (6.47), texture (6.60), and overall acceptability (7.67). Texture was the highest in the ones with 3% (6.87) and 5% (6.20) of extracts added. Overall acceptability (7.07) was the best when 3% perilla leaves were added. Overall, 9% addition of raw perilla leaf extract or 3% addition of lysophilized perilla leaves showed optimal tastes.

• Food Science and Preservation
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• v.20 no.3
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• pp.296-303
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• 2013

This study was conducted to assess the possibility of preserving frozen vegetables (Aster scaber, soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion) for a long period and of using them after such storage by measuring changes in quality due to their preservation. Various freshly harvested vegetables were blanched under optimal conditions (that were determined in a preliminary experiment), quick-frozen at $-40^{\circ}C$ for 24 h, and stored at $-20^{\circ}C$. The change in the chromaticity of the frozen A. scaber, soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion did not vary. The hardness of the frozen A. scaber, green pumpkin, Chinese cabbage and Welsh onion did not change during the preservation period, whereas the hardness of the cotyledon and hypocotyl of the soybean sprouts significantly increased on the sixth month of their storage. The total bacterial counts of the A. scaber during the preservation period remained constant at $10^3$ CFU/g, whereas those of soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion decreased slightly to $10^2$ CFU/g. Coliform was not detected in any of the samples. The sensory evaluation showed that the preservation period that was used in this study did not significantly affect the marketability of the frozen vegetables. Therefore, it was considered that A. scaber, soybean sprouts, Chinese cabbage, green pumpkin, and Welsh onion can be safely preserved by freeze-storing them for up to 12 months.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1369-1374
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• 2008

This study investigated proximate compositions and quality characteristics of wet noodles with the addition of freeze dried garlic powders prepared at 0.5, 1.0, 2.0, and 4.0% based on flour source, respectively. The moisture, crude protein, crude fat, nitrogen free extract, crude fiber, and crude ash of the freeze dried garlic powder were $4.72{\pm}0.14%,\;19.46{\pm}0.28%,\;1.21{\pm}0.10%,\;68.45{\pm}2.06%,\;2.38{\pm}0.05%,\;and\;3.78{\pm}0.06%$, respectively. The cooked weight, volume, water absorption of cooked noodles were decreased, but the turbidity of soup was increased with the addition of garlic powder. Increased of L (lightness), a (redness) and b (yellowness) values were caused as the amount of garlic powder increased in dough. Decrease of L value and increase of a and b value were shown with the increase of garlic powder in cooked noodle. The cooked noodles with garlic powder were significantly lower in hardness, adhesiveness, springiness chewiness, gumminess and cohesiveness than those of 100% wheat noodle. Sensory evaluation indicated that cooked noodles with 0.5% garlic powder was not significantly different from the control.