• Journal of the Korean Arthroscopy Society
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• v.6 no.2
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• pp.192-194
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• 2002

The goal of surgery of chronic osteomyelitis is removal of dead bone and achieving a viable and vascular environment. During saucerization, the sequestrum could be checked and resected completely. But it can causes vascular injury by massive soft tissue dissection in saucerization of chronic osteomyelitis. Recently, we experienced medulloscopy in the treatment of chronic osteomyelitis and it is possible for us to visualize the sequestrum, to do complete resection of dead bone and to reduce vascular injury during operation.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.98-105
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• 2006

This study was performed to investigate the product characteristics of meat products sold in Korean markets and determine if these products meet the comsumer demands. The total nineteen meat produce were evaluated the physico-chemical, textural properties, and microbial counts of total bacteria and Enterobacteriaceae. pH values were ranged from 5.46 to 6.69, moisture $47.6{\sim}65.3%,\;fat\;14.2{\sim}34.7%,\;and\;9{\sim}20%$ and the pH values of ham products were higher than those of sausages. Purge loss(%) and expressible moisture(%) were ranged $2.40{\sim}7.44\;and\;6.10{\sim}21.2%$ respectively. Varied hunter color values (Lightness $59.6{\sim}75.7$, Redness $11.6{\sim}21.1$, Yellowness $2.30{\sim}l1.4$) were observed. Texture profile analysis values were observed and Frank A sausages made with chicken had highest fracturability, hardness and springiness, whereas loin ham and beershinken had highest cohesiveness, gumminess and chewiness. Most meat products had the total microbial counts of less than 3 log CFU/g and Enterbacteriaceae were not detected (< 2 log CFU/g) in this study. These data suggested that the meat products sold in Korean market were various and relatively safe. In addition, well-being meat products, such as low-fat, salt and containing functional ingredient, should be developed to meet the consumer needs these days.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.298-304
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• 2010

This study was performed to evaluate functional and textural properties of low-salt pork meat products treated with transglutaminase (TG) using sodium polyphosphate (STPP) and sodium pyrophosphate (SPP). In experiment 1, lightness and yellowness decreased (p>0.05), but moisture content and cooking yield (%) increased with increased salt level (p<0.05). Based on these results, at least 1.0% salt was required to manufacture comminuted pork meat without quality defects. The effect of STPP and SPP with TG in low-salt (1%) pork comminuted shoulder meat products was evaluated in experiment 2. pH values increased with the addition of phosphate (p<0.05), with pH values in treatments containing TG and PP alone or in combination being higher than those with STPP alone (p<0.05). Cooking yield of treatments with TG and phosphates was higher than those without phosphates, but lower than CTL (1.5% salt and 0.4% STPP; p<0.05). Springiness of pork comminuted meat containing SPP was higher than those of CTL (p<0.05). These results indicate that low-salt meat products can be produced by the combination of TG and phosphate either alone or in combination to maintain cooking yield and textural properties.

• Journal of the korean academy of Pediatric Dentistry
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• v.44 no.4
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• pp.469-473
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• 2017

Peripheral giant cell granulomas (PGCGs) are reactive, exophytic gingival growths, caused by regional irritation and chronic trauma. PGCGs are diagnosed through histopathologic evaluations and appear analogous to other soft tissue lesions. This report presents the case of a PGCG associated with the ectopic eruption of a maxillary central incisor. Following an excisional biopsy, the patient healed fully without recurrence for at least 1 year.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.5
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• pp.469-476
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• 1986

Proteolytic activity of the tissue extracts from the muscle of mackerel, Scomber japonicus, and sardine, Sardinops melanostcta, was comparence with referenced to the optimum reaction condition. Thermal stability and change of proteolytic activity of the tissue extracts during storage were investigated. The existence of acid, weak acid and alkaline proteinase was identified in the ordinary and dark muscle of the mackerel and sardine. Specific activity of acid proteinase was stronger than weak acid or alkaline proteinase in the both fish. The proteolytic activity of the tissue extracts on the optimum reaction condition was: ordinary muscle of mackerel, 0.12 nM-Tyr. eq./mg-prot. /min. at pH 3.0 and $50^{\circ}C$; dark muscle of mackerel, 0.36 nM-Tyr. eq./mg-prot. /min. at pH 3.0 and $45^{\circ}C$; ordinary muscle of sardine, 0.45 nM-Tyr. eq./mg-prot. /min. at pH 2.4 and $45^{\circ}C$; dark muscle of sardine, 0.24 nM-Tyr. eq./mg-port. /min. at pH 2.4 and $45^{\circ}C$. The proteinases distributed in the muscle of mackerel and sardine were stable with the heat treatment at $45^{\circ}C$ for 5 minutes, but those in the dark muscle of mackerel was stable with the treatment at $5^{\circ}C$ for 5 minutes. The proteinases from the muscle were slowly inactivated with the whole storage days at $5^{\circ}C\;and\;-15^{\circ}C$, those were more stable at $-15^{\circ}C\;than\;5^{\circ}C$ storage.

• Food Science and Preservation
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• v.16 no.2
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• pp.223-229
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• 2009

The effects of 0.01%(w/v) chitosan-ascorbate(CA) and 10 ppm morea on the number of total microbes, Escherichia coli levels, and growth of food poisoning bacteria in dombaeki during storage at $10^{\circ}C$ over 6 days were investigated. Total microbes in meat, cartilage, and skin of untreated samples increased by 4.24, 3.81, and 2.20 logs compared to the zero timepoint, respectively, but, in CA-treated samples, counts fell by 2.66, 2.37, and 1.24 logs. Total microbial levels in morea-treated meat, cartilage, and skin showed similar tendencies but the effects were slightly less than seen in CA-treated samples. E. coli numbers in CA-treated meat, cartilage, and skin stored for 6 days decreased by 1.69, 1.25, and 1.52 logs respectively, compared with control samples. Morea-treated samples showed similar falls, but the effects were again slightly less than seen after CA-treatment. Both Salmonella and Vibrio parahaemolyticus were detected in untreated meat stored for 3 or 6 days. Food poisoning bacteria were found in both untreated and morea-treated samples stored over 6 days. However, no such bacteria were detected in CA-treated samples. Also, CA-treated meat, cartilage, and skin showed low degrees of degeneration. Thus, CA treatment enhanced shelf-life and dombaeki quality by inhibiting microorganism growth and tissue breakdown during storage.

• Journal of Life Science
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• v.14 no.2
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• pp.239-244
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• 2004

This study was carried out to clarify the effect of addition of mugwort and carcass grade on the quality and sensory properties of loin hams. The volatile basic nitrogen, 2-thiobarbituric acid reactive substances, total bacterial count, water holding capacity and calorie of loin hams were not significantly different among hams, but the pH and residual nitrite of loin hams with mugwort were significantly lower than that of loin hams without mugwort. The fat content of grade B loin hams were higher than that of grade E loin hams, and the protein and total amino acid content of grade E loin hams were higher than that of grade B loin hams. The free amino acid, saturated fatty acid and unsaturated fatty acid were not significantly different among loin hams. The $L^{＊}$ value of grade B loin hams were higher than that of grade E loin hams, the a value of grade E loin hams were higher than that of grade B loin hams, and the $b^{＊}$ value was not significantly different among loin hams. The hardness, springiness, cohesiveness, gumminess and chewiness were not significantly different among loin hams. The aroma of loin hams without mugwort were superior than that of loin hams with mugwort, and the juiciness of grade B loin hams were superior than that of grade E loin hams. But the color, taste, texture and palatability were not significantly different among loin hams.

• Journal of Veterinary Clinics
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• v.15 no.2
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• pp.468-471
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• 1998

동물원에서 사육중인 검독수리(Aquila chrysaetos)가 구토중세를 보이다 약 111여 일간물과 사료를 절폐하였고 전신적 삭쇄, 안구에는 염증성 삼출물로 덮여 실명, 한쪽날개가 처지며 호흡곤란으로 폐사하여 부검의뢰 되었다. 부검 소견상 폐와 기낭에 회백색의 육아종 성 결절이 다수 존재하였다. 기낭은 비후되어 있었고 일부는 균사가 자라 청색을 띄는 병변도 관찰되었다. 병리조직학적으로 병변은 육아종성 괴사였으며, 병소에는 곰팡이의 균사와 소포 가 관찰되여 곰팡이성 폐렴과 기낭염이였다. 병면의 배양 결과 Aspergillus Fumigatus로 동정 되었다. 본 예는 맹금류인 검독수리에서의 Aspergillus감염 중계이다.

• Proceedings of the KSLP Conference
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• 1997.11a
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• pp.263-263
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• 1997

성대결절, 폴립, 부종 등은 성대의 남용이나 과용등의 성대손상이 그 공통된 주된 원인으로 거론되고 있다. 하지만 음성치료를 비롯한 보존적 치료에 대한 반응이 서로 상이하며, H＆E 염색을 이용한 병리조직학적인 감별이 곤란하여 진단에 혼돈이 있으며, 치료의 방침을 결정하거나 예후를 예측함에 있어서도 어려움이 있다. 양성성대질환은 기저막부 위와 세포외 간질에 주된 변화가 발생함이 알려져 있고, collagen type IV의 발현양상이 성대결절과 폴립에서 서로 다름에 대하여는 보고된 바 있으나 기타 점막하층의 골격유지를 주기능으로 하는 대표적 세포외간질인 collagen subtype에 대하여는 아직 보고된 바가 없는 실정이다. Collagen 발현의 차이를 연구하는 것은 상기질환의 병인을 이해하고 질환분류의 guideline을 제시하며 나아가 적절한 치료방범을 제시하는 데에 큰 의미가 있을 것으로 기대된다. Paraffin에 고정되어 있는 5례 이상씩의 성대결절과 성대폴립, 육아 종 및 라인케씨 부종 조직을 collagen type I부터 VII에 대하여 peroxidase kit를 사용하여 염색한 후 각 군간에 collagen 분포양상과 발현정도에 차이가 있는가 비교하였다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.199-202
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• 2005

본 연구는 cytochrome B 유전자의 PCR-RFLP 분석기법을 이용하여 다양한 가금류 식육자원 및 각종 가공 육제품의 원료육에 대한 정확하고 재현성 높은 축종 및 육종 감별기술을 개발하기 위하여 수행되었다. 국내에서 유통되고 있는 종간 근연관계가 높은 3종의 가금육(닭, 칠면조 및 오리)의 육류에서 분리한 DNA 시료를 대상으로 cytochrome B 유전자의 특정 염기서열을 포함하는 primer를 설계 제작하여 PCR-RFLP 분석을 실시하였다. 각 축종의 근육조직으로부터 genomic DNA를 추출하고 PCR 증폭 반응을 수행한 후 얻어진 PCR 증폭산물(359 bp)을 두 종류의 제한효소(HaeШ 및 Hinf I)로 각각 절단한 결과 특히, HaeШ 제한효소에서 가금류의 축종 간 그리고 제한효소 간에 명확한 차이를 보이는 종 특이적인 PCR-RFLP marker를 검출하였다. 따라서, 본 연구에서 개발한 cytochrome B 유전자의 가금류 종 특이적 PCR-RFLP marker는 가금류의 식육 및 가공 육제품의 육종 및 축종 판별에 매우 유용한 DNA marker로 이용될 수 있을 것이다.