• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.40-43
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• 1996

Our objective was to evaluate the potential of near-infrared reflectance spectroscopy to determine the salt content of mayonnaise. The calibration equation for salt developed using partial least square regression was compared with conventional method. 100 samples for calibration set and 40 samples for validation set were used. The multiple correlation coefficient was 0.946 and standard error of prediction was 0.017, when calibration equation was applied to validation set. Near-infrared reflectance spectroscopy method for determining salt content of mayonnaise appears quite satisfactory to evaluate nondestructively.

• Journal of Preventive Medicine and Public Health
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• v.20 no.2 s.22
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• pp.341-351
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• 1987

For the purpose of the determination of the most proper sampling time on using spot urine which can represent the general status of electrolytes in 24 hour urine and for test of the validity of filter paper method which was developed recently in estimation of the amount of daily salt intake, the author investigated this study by different sampling time and various measuring methods in 21 healthy men and 12 women. The summarized results were as follows; 1) The mean excretion amount of urinary electrolytes were Na 3.93 g/l, K 1.47 g/l, and creatinine 1.08 g/l in male, and Na 3.83 g/l, K 1.86 g/l, and creatinine 0.99 g/l in female. 2) In using spot urine for estimation of the amount of daily salt intake, morning urine was the most approximate to that of 24 hour urine in both sexes. 3) There was validity in estimation of daily salt intake by filter paper method using spot urine instead of 24 hour urine. 4) The estimated amounts of daily salt intake in male was higher than the values in female as 16.04-16.22 g and 13.35-13.82 g respectively.

• Journal of the Korean Society of Radiology
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• v.17 no.3
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• pp.417-422
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• 2023

In this study, normal saline was diluted with the contrast medium at a certain ratio for the purpose of reducing the image quality poor and side effects caused by the contrast medium during CT examination. At this time, by finding the energy level of DECT that can compensate for the decrease in contrast of the image according to the degree of dilution, the usefulness of applying DECT for compensating the difference in image contrast was investigated through comparative analysis by applying SNR, CNR, and SSIM. As a result, when a dilution ratio of 4 (contrast medium): 6 (normal saline) and the energy level of DECT of 65 keV were applied, the contrast difference was the most similar to that when using the undiluted contrast medium. At this time, SNR was 813.71 ± 37.6, CNR was the highest at 921.87 ± 17.1, and SSIM index was measured at 0.851, which is the most similar to 1. The results of this study are meaningful in providing basic information for finding the appropriate dilution rate and energy level for each examination site through future clinical studies. It is believed that it can be reduced.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1385-1389
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• 2004

For the development of better Gulbi processing, brine salting method was applied for the Yellow croaker (Larimichthys polyactis). The changes of moisture contents, salt contents, and total microbial numbers in Yellow croaker were measured following different brine concentration (20, 30%), temperature (5, 25, 35$^{\circ}C$), and soaking time (1, 6, 12, 24 hours) by brine salting method. Rate of salt penetration into Yellow croaker muscle increased as higher brine concentration and higher dipping temperature. When compared to commercial products of Gulbi by dry-salting method, the moisture and salt contents in Yellow croaker showed similar values after treated with 20% brine at $25^{\circ}C$ for 1 hour. The weight of Yellow croaker increased about 4% when immersed it in 20% brine at 5$^{\circ}C$ for 24 hours. There was no weight change at $25^{\circ}C$ dipping temperature and reduced 7% of weight at 35$^{\circ}C$ dipping temperature. At 30% brine concentration, the weight of Yellow croaker reduced 1%, 9%, and 13% on weight at 5$^{\circ}C$, $25^{\circ}C$, and 35$^{\circ}C$, respectively. Total microbial counts in Yellow croaker muscle soaked at 30% brine showed 1 log lower numbers than 20%. The muscles had about 1 log higher microbial numbers than the treated brine solution. An ethanol extract of onion peel added to brine for giving better color and for preventing oxidation on Gulbi lipid. The treated group showed higher Land b values on Gulbi surface as well as antioxidant effect on the extracted oil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1864-1871
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• 2013

The effect of additives on the quality of low salted doenjang was investigated during storage. Amylase activity gradually decreased during storage and protease activity decreased after four weeks. The number of yeast was lower in the mustard or ethanol added groups without a difference in bacterial count. The L- and b-values decreased gradually during storage with lower total color difference (${\Delta}E$) in garlic added doenjang. Gas production was reduced in the ethanol or mustard added groups. Titratable acidity and acid values were low in the ethanol and ethanol-garlic added ones. A reducing sugar content was higher in the groups with added additives. Ethanol decreased to the largest extent in mustard added doenjang. Amino-type nitrogen decreased in ethanol added doenjang, whereas ammonia-type nitrogen was low in the ethanol or mustard added groups. The taste, flavor, and overall acceptability of doenjang were significantly higher in the ethanol or garlic added groups than in the other groups.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.4
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• pp.340-345
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• 1993

In order to investigate the quality changes during the storage after curing were determined volatile basic nitrogen(VBN), amino nitrogen, total creatinine, total carotenoid, extents of browning, reducing sugar and glycogen. During the storage of $5{\pm}1^{\circ}C$ after fermented for 1 or 2 days at $25{\pm}1^{\circ}C$, amino nitrogen increased slowely. Whereas the total carotenoid and glycogen decreased. Browning did not occurred for 50 days. Total creatinine increased gradually until 20 days but reducing sugar increased continuously through 50 days of storage. The result of sensory evaluation during the storage of fermented ascidian added $0.1\%$ papain and protease-A with NaCl $10\%\;and\;15\%$ showed that original taste and flavor of ascidian for $30{\sim}40$ days of storage at $5{\pm}1^{\circ}C$.

• Journal of Veterinary Clinics
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• v.17 no.2
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• pp.368-375
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• 2000

개의 개흉술이나 개심술 후에 주요 합병증인 유착에 대한 sodium carboxymethyl- cellulose (SCMC)의 효과를 평가하기 위하여 1% SCMC총액을 흉막 및 심낭에 적용하였다. 10두의 개를 SCMC투여 군과 생리식염수 투여 군으로 각각 5두씩 배치하고, 개흉 후 4번째 메서 7번째 늑골의 늑연골 연접부 부위에 찰과상을 유도하였고 심낭 절개 후 심낭의 내측 및 닿는 심근에 각각 $2{\times}2cm$크기로 찰과상을 유발하였다. 찰과상 유발 후 생리식염수 투여 군은 멸균 생리식염수를 3.5m1/kg을, SCMC투여 군은 같은 용량의 1% SCMC를 흉강 및 심낭 내에 각각 도포 하였다. 수술 전후에 CBC와 혈장 plasminogen치를 측정하였다. 유착 정도 는 수술 30일 후에 0-4로 점수화하여 판정하였다 십장과 심낭의 평균 유착치는 SCMC투여 군이 2.4$\pm$0.8, 생리식염수 투여군이 $3.7{\pm}0.9$로 나타나 SCMC 투여군에서 유착 발생이 유의 성 있게 낮았다(p<0.01). 폐염과 흉막간의 평균 유착치는 SCMC 투여군이 1.7$\pm$0.2이었고, saline 투여군은 $3.5{\pm}0.8$로. SCHC투여 군에서 유착 발생이 유의성 있게 낮았다(p<0.01). Saline 투여군의 혈중 plasminogen 농도는 술 후 1일에 $28.2{\pm}5.677$로 감소하였고,술 후 7일에 $47{\pm}1.4%$.증가하였다(p<0.05). SCMC 투여군에서는 실험적 수술 1일 후 $27.1{\pm}10.3$로 감소하였고 7일 후에는 $30.3{\pm}21.6%$로 증가(p<0.01)하였으나 두 군간의 유의적인 차이는 없었다 이 상의 결과로 볼 때 개흉술 및 개심술시 1% SCMC를 투여하여 흉강 내의 유착을 방지함으로써 재수술이 필요한 경우에 수술의 어려움과 조직손상의 위험을 감소시킬 것으로 사료된다.로 사료된다.

• Journal of the korean academy of Pediatric Dentistry
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• v.41 no.1
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• pp.1-7
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• 2014

If it is possible to preserve and culture cells from exfoliated deciduous teeth in a readily available storage medium within each family, more stem cells would be obtained. This research is about the effect of storage media and time on pulpal cell viability of exfoliated deciduous teeth. 330 exfoliated deciduous teeth were randomly divided into 11 groups; fresh group, dry group, groups stored in cell culture medium (2, 4, 7 days each), in milk (2, 4, 7 days each), and in saline (2, 4, 7 days each). Primary culture of pulpal cells was conducted in each group and the success rates were compared by calculating the number of teeth with viable cells. The result of primary culture shows that the success rate decreases as the time of storage gets longer. There was no statistical difference between groups stored in the cell culture medium, milk, and saline for 2 and 4 days. However, the groups stored in milk and saline for 7 days showed dramatic decrease in success rate compared to the group stored in the cell culture medium. In conclusion, exfoliated or extracted deciduous teeth can be used to culture pulpal cells when they are stored in milk and saline for a certain period of time; however obtaining viable pulpal cells becomes harder as the storage time gets longer.

• Korean Journal of Microbiology
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• v.44 no.4
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• pp.289-292
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• 2008

Trisodium phosphate 12 hydrate and citric acid monohydrate mixture showed the strong anti-sticking effect on Streptococcus mutans, Streptococcus mitis, and Streptococcus salivarius, which are adhered to glass beads. Each Streptococcus species was shaking-cultured in brain heart infusion broth containing three glass beads. After 18 hr, glass beads were slightly washed into normal saline by three-pin-pointed pincette. Each three glass-beads set was put into reagent -containing tubes, which have 40 mg of bits of weighing paper for gaining brushing effect as similar as brushing one's teeth. The tubes were shaken by vortex mixer for 10 min except non-oral microbe, Streptococcus agalactiae (5 min). The samples were colony-counted by serial agar dilution method. Experiment was repeated three times for each Streptococcus species. The relative ratios of bacterial de-adherence by reagents were calculated in comparison with normal saline control. The de-adherence degree of citric acid-trisodium phosphate-saline mixture (CTS, pH 6.0) against Streptococcus mutans came to an average of 12.5 times compared with normal saline control. Trisodium-saline (TS, pH 8.4) showed the average of 7.5 times, and citric acid-saline (CS, pH 4.6) showed 6.0 times compared to the control group. The bacterial de-adherence degree against Streptococcus salivarius was each 7.2,2.6 and 2.8 times in above reagent sequence in comparison with saline control. CTS and TS showed 2.4 and 3.4 times of anti-sticking effect on Streptococcus mitis respectively, but CS had no anti-sticking effect on this bacterium. CTS, TS and CS showed 0.7, 0.6, and 0.6 times on non-oral microbe, Streptococcus agalactiae, separately compared with saline control. These results show that oral Streptococcus mutans, Streptococcus salivarius, and Streptococcus mitis, which are causative of dental caries or subacute endocarditis, may be easily removed from oral cavity by CTS mixture. It is conceivable that our experimental results will enable the development of a new conceptive toothpaste to prevent dental caries or subacute endocarditis after drawing teeth.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.348-352
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• 1994

The adding effect of Koji, made by Aspergillus oryzae, in low salt-fermented anchovy paste was studied to reduced fermentation time and to enhance flavor quality as a commercial feasibility in seafood industry. The content of volatile basic nitrogen increased slowly during fermentation , whereas that of amino nitrogen was the highest in 30 days of low salt-fermented anchovy made with Koji. Protease and lipase activity in anchovy paste, which made with or without Koji, were high amount in 30 and 20 days of fermentation, respectively. A number of proteolytic bacteria was high level in 13 days and then slowly decreased afterward.