• Clinical and Experimental Pediatrics
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• v.53 no.3
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• pp.414-419
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• 2010

Purpose : The purpose of this study was to determine whether there is any difference in the clinical and laboratory characteristics of patients with autoantibody-positive and patients with autoantibody-negative type 1 diabetes at initial presentation. Methods : We analyzed 96 patients under 18 years of age with newly diagnosed type 1 diabetes. One or both of the pancreatic autoantibodies-glutamic acid decarboxylase autoantibodies (GADA) and insulin autoantibody (IAA)-were measured in all patients, and we reviewed clinical and laboratory characteristics according to the presence of these autoantibodies. Results : GADA was examined in 48 of 87 patients, and 55.2% of patients were positive. IAA was checked in 88 patients, and 39.8% were positive. Both GADA and IAA were measured in 83 patients, and 22.8% had both antibodies. The patients who had one or both autoantibodies (autoantibody-positive group) were younger than those not having any autoantibody (autoantibody-negative group). The autoantibody-positive group had lower BMI, corrected sodium level, and serum effective osmolarity, compared to the autoantibody-negative group (P <0.05). Similar differences were found between the GADA-positive and GADA-negative groups. However, there were no significant differences between the IAA-positive and IAA-negative groups. Conclusion : The prevalence of pancreatic autoantibodies was significantly higher in the under-6 years age group than in the other age groups. These findings suggest that measurement of autoantibodies at the initial diagnosis of diabetes is very useful for detecting immune-mediated type 1 diabetes and providing intensive insulin therapy, especially in younger children.

• The Korean Journal of Pesticide Science
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• v.3 no.2
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• pp.60-68
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• 1999

Effects of temperature and dose-size on infectivity and reproduction of Korean entomopathogenic nematode, Steinernema longicaudum Gongju strain were examined. The greater wax mea Galleria mellonella larvae were exposed to 5, 10, 20, 40, 80, and 160 infective juveniles/larva in $60{\times}15$ mm petri dishes and kept in $13^{\circ}C$, $18^{\circ}C$, $24^{\circ}C$, and $30^{\circ}C$ incubators. Each petri dish contained one larva weighed from 180 to 200 mg. Infectivity was observed everyday for 14 days and reproduction for 30 days. The infectivity of S. longicaudum was more influenced by temperature than by dose-size. Mortalities by S. longicaudum were lower at $13^{\circ}C$ at all concentrations but higher at $24^{\circ}C$ and $30^{\circ}C$ even at lower concentrations, 5 or 10 infective juveniles/larva. Lethal time was also shorter with increasing temperature and dosages. All host larvae died at $24^{\circ}C$ and $30^{\circ}C$ in 2 days at the rate of 160 infective juveniles per host while 83.3% of tested larvae died at $24^{\circ}C$ in 10 days and 90% at $30^{\circ}C$ in 6 days at the rate of 5 infective juveniles. Reproduction was also better with increasing temperature and dosages. The highest number of progenies was obtained at $30^{\circ}C$ in 6 days at the rate of 80 infective juveniles. However, progenies were not produced from cadavers at $13^{\circ}C$. Reproductive period was the shortest at $30^{\circ}C$ of all temperatures by 6 to 9 days. The results indicated that optimum temperatures for infectivity was $24^{\circ}C$ and $30^{\circ}C$ for reproduction.

• The Korean Journal of Pesticide Science
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• v.12 no.2
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• pp.148-154
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• 2008

This study was carried out to investigate the residue patterns of two insecticides, lambda-cyhalothrin and deltamethrin, commonly used for lettuce, under greenhouse conditions. The pesticides were sprayed with dilution of recommended and doubled doses onto lettuce. Their detection limits were $0.001\;mg{\cdot}kg^{-1}$ and mean recoveries at the fortification levels of 0.2 and $1.0\;mg{\cdot}kg^{-1}$ were from 101.17 to 104.25 and from 99.70 to 103.77%, respectively. The pesticides were gradually decreased in lettuce with time. Biological half-lives of lambda-cyhalothrin and deltamethrin were 1.7 and 1.4 days at the recommended dose and 1.8 and 1.4 days at the doubled dose, respectively. Initial residue amounts of lambda-cyhalothrin and deltamethrin at the recommended and doubled doses exceeded their MRLs. However, the residue levels of the pesticides in the crop sampled at harvest were less than their MRLs. The ratios of the estimated daily intake (EDI) to acceptable daily intake (ADI) by intake the crop harvested 10 days after spraying were less than 1% of their ADIs.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.4
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• pp.289-296
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• 1990

The antimicrobial and antioxidant activities of grapefruit seed extract(GFSE), which was extracted with glycerine in the special schematic extraction apparatus, were investigated for handling and processing of fishery products. The effectivity of GFSE has been tried on sardine, mackerel and shrimp divided into six lots for each fishery product: control(no treatment) and five GFSE-treated samples. Samples were inoculated with Salmenella typhi, incubated for 24hrs at $30^{\circ}C$ in dextrose-tryptone broth medium and prepared for microbiological 8f chemical analysis and organoleptic assessment. The bacteriological analytical results with GFSE(250ppm) showed the reduction of $1.8\times10^6\to2.0\times10^4,\;1.9\times10^6\to1.8\times10^4$ and $1.6\times10^6\to2.7\times10^3$ in total bacterial count for sardine, mackerel and shrimp, respectively. The test results with GFSE(500ppm) showed a $100\%$ reduction of bacterial mackerel treated with GFSE(500ppm) was reduced to $1.1\times10^4$ and $9.0\times10^3$ respectively. Antioxidant effect of treatment with GFSE at 500ppm level for three products was significant. LSD test results on organoleptic parameter for the samples treated with various showed a significant influence on the appearance, odor and texture in which at concentration 500ppm level give the excellent scours compared to each control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.721-728
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• 2005

The physicochemical and microbial characteristics of pickled cucumber prepared with dry salting method, which has been used for industry, were investigated. Salting and storage conditions were HSHT $(30\%,\;25^{\circ}C)$, MSMT $(21\%,\;15^{\circ}C)$, MSLT $(21\%,\;0^{\circ}C)$, LSMT $(15\%,\;15^{\circ}C)$ and LSLT $(15\%,\;0^{\circ}C)$. Acidity was lower, and pH was higher in higher salt concentration as well as lower temperature groups. At the storage of 165 days, acidity and pH reached to $0.21\%$ and 4, respectively in MSLT and HSHT, of which conditions fermentation was retarded, compared to the other groups. During storage of pickled cucumber, greenness (-a) of Hunter color system showed the highest in MSLT ranged from -10.70 to -8.08, while in LSMT, the lowest to 1.17. Total microbial and lactic acid bacteria number in HTST and MSLT were the lowest than in other groups, while tile highest in LSMT. Yeast was not detected in HSHT and MSLT after 36 days of storage, while higher in LSMT Texture profile analysis exhibited that fracturability (2,318 g and 2,318 g) and hardness (849 g and 702 g) were highest in HSHT and MSLT, compared to the other groups. Scores of over-all preference for MSLT and LSLT were higher with 8.8 and 7.6, respectively, compared to the other products (p<0.05). Based on these results, lower saltiness and lower storage temperature condition was better for pickled cucumber preparation in industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.295-301
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• 2003

This study was carried out to investigate perception about body image, dietary attitude, nutrient intake and dietary self-efficacy of high school students in Pusan. A questionaire survey was distributed among 491 high school students. The survey was conducted from April 8 to April 22 in 2002. The results are summarized as follows. Forty percents of the underweight group, 53.9% of the normal weight group, 61.8% of the overweight group and 48.2% of obesity group have correct perception about their body image. Most of the students were concerned with their body image and weight control. Obesity of parents was significantly correlated with obesity of the subjects (p<0.01). The higher obesity rate, the lower dietary self-efficacy. The higher dietary self-efficacy, the higher dietary attitude. There was a significant positive correlation between the education level of their parents and dietary attitude of the subjects (p<0.01) and a significant negative correlation between obesity rate of their mothers and dietary attitude of the subjects (p<0.01). Dietary attitude scores showed no significant difference among the groups. Intakes of most nutrients, except protein, niacin and vitamin C, were lower than those of the recommended dietary allowances for Koreans. Therefore, proper nutrition education is required to improve their nutritional status and dietary self-efficacy.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.230-237
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• 2003

For hygenic evaluation, microbiological tests of seasoned raw vegetal)les from five high school foodservice operations were conducted. The antimicrobiological effect of pre-preparation with vinegar against microorganisms on vegetables in foodservice operations was also investigated. Total plate counts of leek gukgalli, broad bellflower saengchae and vegetable salad ranged from 10$^4$ CFU/g to 10$^{6}$ CFU/g. Coliform levels of those ranged from 10$^2$CFU/g to 10$^4$ CFU/g. Leek washed three times was pre-prepared at different concentration (0.05%,0.1%,0.5%,1% and 2%) and temperature ( 1$0^{\circ}C$ 2$0^{\circ}C$ and 4$0^{\circ}C$) for 5, 10 and 30 minutes. The higher the concentration and temperature of vinegar were, the more the antimicrobiological activity increased. The sanitizing activity of vinegar increased with treatment time. Considering the quality of vegetable and the expense, when the levels of total plate counts and coliform of vegetable were 10$^{6}$ and 10$^3$ CFU/g, pre-preparation with 0.5% of vinegar at 2$0^{\circ}C$ for 10 minutes was best. The population of total plate count and coliform on row and leek washed three times increased during storage for 72 hours. However, The levels of microorganism on leek samples pre-prepared with 0.5% and 1% vinegar decreased during storage. After the treatment of vinegar at 1$0^{\circ}C$ for 10 minutes, Staphylocucus aureus, Escherichia coli O157, Shigella sonnei, Salmonella entritidis, Listeria monolytogenes were not detected.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.1
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• pp.115-122
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• 1989

The mechanisms of aflatoxin $B_1(AFB_1)$ degradation by ammonia and alkaline pH during the storage of Korean soy sauces were studied. In the 0.05%, 0.1% and 0.5% of ammonia solutions, almost all of $AFB_1$(96-100%) was degraded after 2 to 24 hrs of incubation at $30^{\circ}C$. Increased levels of ammonia in both home made soy sauce(HMSS) and commercial soy sauce(CSS) caused slow increases in pH. The pH change was higher in CSS than in HMSS. The degradations of $AFB_1$ were not observed in the samples of HMSS, CSS, distilled water and 20 % of NaCl solution during the storage, however, when the pHs of the samples were adjusted to 10, the toxin was completely removed in all samples. $AFB_1$ was stable at pH 5 and 7 in bath buffer solutions and buffer solutions+0.2% ammonia, however, $AFB_1$ was degraded completely at pHs more than 9. $AFB_1$ was not degraded even at high concentrations of ammonia(0.2-1.0%) when the pH was maintained at 7 in the buffer solution. It indicated that ammonia content in the system was not important but the higher pH was the reason to degrade $AFB_1$. When the pHs of HMSS, CSS, buffersolution and buffer solution + 0.2% ammonia were adjusted to 5 and then reacted with $AFB_1$ for 5 days, the toxin was stable in all samples. However, when the pHs of the samples were adjusted to 7, about 60-70 % of $AFB_1$ was degraded in HMSS and CSS after 5 days of incubation during which the pH was not changed, but $AFB_1$ in the buffer solution and buffer solution + 0.2% ammonia was not degraded at all in the same conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.335-342
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• 2011

The purpose of this study was to investigate the effects of mugwort powder on the quality characteristics and antioxidant activity of Maejakgwa. Maejakgwa were prepared with mugwort powder at levels 0%, 1%, 3% and 5% ($60{\pm}1^{\circ}C$, 14 days). The lightness, redness, and yellowness values of Maejakgwa significantly reduced depending on mugwort powder. The hardness of Maejakgwa was decreased with the increase of storage period and increased with the increase of mugwort powder. In the sensory evaluations, the Maejakgwa prepared with 3% added mugwort powder received higher acceptance scores for the properties of color, taste, hardness, crispiness, adhesiveness and overall acceptability. As the mugwort powder content increased, acid value and peroxide value were decreased. With the increase of storage period, acid value and peroxide value of all sample increased but growth rate of these values decreased with the addition of the mugwort powder. DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity was improved significantly via the addition of mugwort powder and decreased as storage period increased. During storage period, Maejakgwa with mugwort powder showed a stronger antimicrobial effect in yeasts and molds than in total aerobic bacteria. Coliform bacteria were not detected in all samples. Also the antimicrobial activity was increased with the addition of the mugwort powder and decreased as storage period increased. The results show that addition of the mugwort powder to foods with fat such as Maejakgwa would be a useful way to enhance the antioxidant quality, sensory characteristics and shelf life.

• Journal of agricultural medicine and community health
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• v.23 no.2
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• pp.305-310
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• 1998

The usage or agricultural chemicals is on the increasing tendency. Methyl bromide and organophosphate are the most widely used toxic agricultural chemicals in Korea. We try to set up the methods to detect the accumulation of these chemicals in Korean farmers. Blood samples were collected for 121 farmers of slack's season in February 1998. And survey about arable acreage and usage of the gloves and masks was also performed. Serum cholinesterase activities and bromide concentrations were measured with gold chloride method and colorimetric method. The reference ranges of serum cholinesterase activity and bromide concentration were 1.6~15.9 U/mL and below $72.9{\mu}g/mL$. Serum bromide concentrations of farmers and normal controls showed no differences. Serum cholinesterase activities of farmers were significantly higher than those of normal controls. According to the arable acreages and usage of the gloves and masks, serum bromide concentrations and cholinesterase activities showed no differences. In conclusion, serum cholinesterase activities and bromide concentrations showed no differences between farmers of slack's season and normal controls.