• Restorative Dentistry and Endodontics
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• 제30권5호
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• pp.423-430
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• 2005

Ameloblasts are responsible for the formation and maintenance of enamel which is an epithelially derived protective covering for teeth. Ameloblast differentiation is controlled by sequential epithelial-mesenchymal interactions. However, little is known about the differentiation and maturation mechanisms. OD314 was firstly identified from odontoblasts by subtraction between odontoblast/pulp cells and osteoblast/dental papilla cells, even though OD314 protein was also expressed in ameloblast during tooth formation. In this study, to better understand the biological function of OD314 during amelogenesis, we examined expression of the OD314 mRNA and protein in various stages of ameloblast differentiation using in-situ hybridization and immunohistochemistry. The results were as follows : 1. The ameloblast showed 4 main morphological and functional stages referred to as the presecretory, secretory, smooth-ended, and ruffle-ended. 2. OD314 mRNA was expressed in secretory ameloblast and increased according to the maturation of the cells. 3. OD314 protein was not expressed in presecretory ameloblast but expressed in secretory ameloblast and maturative ameloblast. OD314 protein was distributed in entire cytoplasm of secretory ameloblast. However, OD314 was localized at the proxiamal and distal portion of the cytoplasm of smooth-ended and ruffle-ended ameloblast. These results suggest that OD314 may play important roles in the ameloblast differentiation and maturation.

• Restorative Dentistry and Endodontics
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• 제31권6호
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• pp.437-444
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• 2006

This study was aimed to elucidate the biological function of OD314 (Apin protein), which is related to ameloblast differentiation and amelogenesis. Apin protein, calcifying epithelial odontogenic (pindborg) tumors (CEOTs)-associated amyloid, were isolated from CEOTs, and has similar nucleotide sequences to OD314. We examined expression of the OD314 mRNA using in-situ hybridization during tooth development in mice. Expression of OD314 and several enamel matrix proteins were examined in the cultured ameloblast cell line up to 28 days by reverse transcription-polymerase chain reaction (RT-PCR) amplification. After inactivation and over-expression of the OD314 gene in ameloblast cell lines using U6 vectordriven RNA interference and CMV-OD314 construct, RT-PCR were performed to evaluate the effect of the OD314 during amelogenesis. The results were as follows: 1. In in-situ hybridization, OD314 mRNAs were more strongly expressed in ameloblast than odontoblast. 2. When ameloblast cells were cultured in the diffcrentiation and mineralization medium for 28 days, the tuftelin mRNA expression was maintained from the beginning to day 14, and then gradually decreased to day 28. The expressions of amelogenin and enamelin were gradually decreased according to the ameloblast differentiation. 3. Inactivation of OD314 by U6-OD314 siRNA construct down-regulated the expression of OD314, MMP-20, and tuftelin, whereas over-expression of OD314 by CMV-OD314 construct up-regulated the expression of OD314 and MMP-20 without change in tuftelin. These results suggest that OD314 is considered as an ameloblast-enriched gene and may play the important roles in ameloblast differentiation and mineralization.

• Journal of the Korean Institute of Educational Facilities
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• 제3권3호
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• pp.59-70
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• 1996

장안초등학교는 한국전쟁 이후인 1955년에 개교된 초등학교이다. 처음에는 8학급의 가교사시설에 18학급으로 편성되어 초기부터 시설이 양적으로 부족하였다. 또한 이 지역의 학생수 증가로 거의 매년에 걸쳐 학급수의 증가와 교실증축이 함께 이루어 졌다. 현재 건물의 건립년도를 살펴보면 1965년 6월에 처음 신관 1층 부분이 건설되어 70년대와 80년대에 걸쳐 꾸준히 증축되어 왔으며, 대지 동측의 별관은 1993년 12월에 건설된 새건물로, 학교교사 건물이 30년된 건물과 최근의 건물이 함께 공존하고 있다. 철근콘크리트 건물이 구조적으로는 100년도 견딘다 하지만 실제로는 약 30년이면 콘크리트의 산성화가 가속화되면서 구조적으로 안전하지 못하다는 학설이 인정되어, 최근 30년이 경과된 학교 건축의 재건축이 사회적 문제로 대두되고 있다. 실제로는 25년이상 경과된 건물에서도 구조적인 하자가 발생하는 예 가 많아 교육부에서는 대체로 25년이상 경과된 건물에 대하여 재건축을 실시하고 있다. 장안초등학교는 20년에서 30년 경과된 건물이 많은 부분을 차지하는 관계로 재건축이 실시되는 예이다. 아직까지 사용이 가능하다고 판단되는 건물은 본관의 남측부분의 교사(1983년 증축)과 신관의 우측부분(1985년 9월 23일 증축)과 별관(1993년 12월 14일 신축)교사동을 들수 있다. 때문에 이 부분에 대하여 철거할 것인가 혹은 그대로 사용할 것인가에 대한 의견이 있어, 최종적으로 별관은 그대로 사용하는 것을 원칙으로 하고 본관 남측부분은 가장 마지막 건설시기에 철거하고 신관 우측부분은 규모가 작아 철거하기로 하였다. 학교건축은 다른 일반건물과는 달리 교육이라는 기능을 충분히 발휘할수 있는 공간구성이 필수적이라 할수 있다. 여기서 말하는 교육이란 예전의 주입식 교육이 아니라 21세기를 바라보는 정보화 세계화를 지향하는 교육으로 학생 개개인의 창의성과 자주성을 발휘시킬수 있는 교육이라는 점에 대하여 의견은 없을 것이다. 이러한 교육이란 다양한 교육방법을 전제로 하며 하나의 학년을 하나의 학습그룹으로 생각하는 것은 중요한 출발점이 될 것이다. 한 학년의 그룹을 교대상의 기본으로하여 이러한 그룹에 대하여 일제학습, 그룹학습, 팀티칭, 개별학습이 이루어 질수 있는 공간을 제공하는 점을 본 장안초등학교 기본계획에서 출발점으로 하였다. 물론 학교전체 학생을 콘트롤할 수 있는 교육방법도 존재한다. 선진 외국의 예를 살펴보면 아동의 능력별 교육을 위하여 무학년제(Non-Grade)를 도입하는 경우도 있지만 아직 우리나라에서는 학급단위가 중요시되고 있다. 이 학급단위는 교육단위이면서 생활지도 단위이기도 하다. 이러한 점을 인식하여 학교건축의 간장 기본 단위가 되는 보통교실 계획을 보통교실과 오픈스페이스를 연속시킨 유니트로 계획하여 일제학습, 그룹학습, 팀티칭, 개별학습 등이 이루어 질수 있도록 하였다. 실제로는 36학급을 계획할 경우, 한학년의 6개 학급이 하나의 공통된 공간내에 그룹핑 되는 것이 바람직하지만(제3안의 배치에서 제안하여 보았지만 북측교실, 오픈스페이스의 통로화등의 문제점이 있었다), 그 규모가 너무 커서 3개학급을 하나의 유니트로 하였다. 물론 한학년이 동일한 층에 배치시켜 서로의 관련성을 높게 하였다. 특별교실 계획은 보통교실과의 관련성과 장래 지역개방의 역할을 고려하여 계획하여야 할 것이다. 장안 초등학교의 경우는 별관을 그대로 사용 한다는 조건이 있기 때문에 기존의 편복도 형식의 교실에서는 보통교실 계획의 어려움이 있어 특별 교실동으로 고려하였다. 때문에 지역개방에 대해서는 문제점을 안고 있다. 체육관은 기준령에는 권장시설로 되어 있지만 학교시설에 필수적인 시설이라 생각한다. 체육은 국민건강에 직결되기 때문이다. 또한 체육관 건설은 실외체육 실내체육에 대응할 뿐 아니라 학교 행사등에 유용히 사용되기 때문에 더욱 필요시설이라 할수 있겠다. 또한 지역개방을 위하여 정문 혹은 후문 가까이에 배치시키는 것은 필수적이다. 별관, 체육관, 운동장, 후문측에 12학급용의 단독건물 등의 기본적인 제약조건을 고려하여 배치하자면 자연히 교실동들이 분산되는 결과를 낳게된다. 이러한 각각의 교사동을 A동을 중심으로 구름다리로 연결하여 동선의 불편함을 해소시켰다. 주차장은 후문 가까이에 약 10정도의 주차공간이 확보가능하다. 이외에는 운동장을 사용하는 방법과 체육관의 1층부분을 필로티로 하여 그곳에 20대 정도 주차시키는 방안이 있다. 주차는 많을수록 편리는 하겠지만 제한된 대지에 모두 만족 시켜주기는 불가능하다. 공공용의 주차와 소방에 필요한 동선이 요구된다. 특히 도심주차난을 생각할 때는 차라리 적극적으로 지하주차장을 계획하는 방안이 있을 것이다. 마지막으로 현재 67학급은 초대형 규모로 초등학교 규모로는 적합하지 못하다. 장래를 고려하여 48학급에서 최종적으로 36학급으로 계획하였으나 한동안은 67학급이 그대로 유지될 것으로 보인다. 신설 초등학교가 가까운 시기에 개교될 것을 기대한다.

• Journal of Yeungnam Medical Science
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• 제2권1호
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• pp.211-220
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• 1985

Serum HBsAg, AntiHBs, HBeAg, AntiHBe and AntiHBc were detected by radioimmunoassay in 39 patients with acute viral hepatitis, 79 patients with chronic hepatitis, 30 patients with liver cirrhosis, 16 patients with primary hepatocellular carcinoma, 14 patients of HBsAg carriers and 129 cases of controls:78 cases of normal level of SGOT, SGPT, and 51 cases of elevated level of SGOT, SGPT. Following results were obtained: 1. HBsAg was detected in 66.7% of acute viral hepatitis, 63.3% of chronic hepatitis, 36.7% of liver cirrhosis, 81.3% of primary hepatocellular carcinoma and 27.1% of controls. 2. AntiHBs was positive in 0% of acute viral hepatitis, 21.5% of chronic hepatitis, 36.7% of liver cirrhosis, 31.3% of primary hepatocellular carcinoma, 0% of carrier and 44.2% of controls. 3. HBeAg was detected in 45.6% of chronic hepatitis, 23.3% of liver cirrhosis and 31.3% of primary hepatocellular carcinoma. 4. Among chronic liver diseases, antiHBe was positive in 56.3% of primary hepatocellular carcinoma, 23.3% of liver cirrhosis and 20.3% of chronic hepatitis. 5. AntiHBc was detected in most of all examines and the significance of presence of AntiHBc does not seem to represent liver disease itself but the evidence of infection of HBV. 6. Among 14 HBV carriers, 6 cases presented with abnormal SGOT, SGPT. 7. All HBV markers were negative in 5.1% of acute viral hepatitis, 5.1% of chronic hepatitis and 14.7% of controls: 17.6% of subjects with abnormal SGOT, SGPT and 12.8% of subjects with normal SGOT, SGPT. 8. Beside of HBV, other causes, such as non A, non B virus, Delta-agent, other viruses or related factors should be excluded among the patients with evidence of HBV infection associated with elevation of SGOT & SGPT.

• Food Science and Preservation
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• 제18권4호
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• pp.467-474
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• 2011

As a serial study to investigate optimum storing temperature of fresh ginseng (Panax ginseng C. A. Meyer), the respiration rate and internal quality of the ginseng was compared during storage for 16 weeks at $-3^{\circ}C$, $-1.5^{\circ}C$ and $0^{\circ}C$. At initial storage period, respiration rate of fresh ginseng was lower at lower temperature, but thereafter it was negligible. Changes in the firmness of fresh ginseng were not significantly different by the storage temperature. The soluble solids content in fresh ginseng was rapidly increased in the early part of storage, and fresh ginseng stored at a lower temperature had a lower content of soluble solids. The iodine-stained color for starch of the main root was rapidly changed for 4 weeks, and L value of the color was the highest in the center, followed by the cambium and the cortex. pH were a little change depending upon the storage temperature, and as a whole, pH was the lowest at $-3^{\circ}C$, followed by $-1.5^{\circ}C$ and $0^{\circ}C$. Although the content of crude saponin tended to somewhat increased as the storage period passed, the effect of storage temperature on changes in the content was not clear. In the sensory evaluation of 'unique flavor' of fresh ginseng using 5 point scale, higher than 3 point was marked for 8 weeks at $-3^{\circ}C$, 14 weeks at $-1.5^{\circ}C$ and 16 weeks at $-0^{\circ}C$ during storage (p < 0.05).

• Food Science and Preservation
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• 제21권4호
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• pp.512-519
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• 2014

This study was carried to investigate the physicochemical and microbiological characteristics of seasonal salted-Kimchi cabbage order to provide basic data for optimal salting and storage condition of seasonal Kimchi cabbage. Generally, fall season samples had slightly higher pH and acidity value than the other seasonal salted Kimchi cabbage. The soluble solids content of spring, summer, fall and winter samples were 5.95%, 6.18%, 6.29% and 7.76%, respectively. The salt content of all the seasonal salted Kimchi cabbage samples were insignificant. The number of microbial bacteria in the summer samples were generally much more significant than spring and winter samples. There was no significant difference in the color of seasonal salted Kimchi cabbage. As for the texture properties, the firmest samples in the surface rupture test were the spring samples (force: 4.92 kg), and the hardest samples in the puncture test were the summer samples (force: 11.71 kg). In the correlation analysis of the quality characteristics of seasonal samples, the soluble solids content and hardness of the seasonal salted Kimchi cabbage was significantly correlated at 1% significance level. Also, in the principal component analysis, F1 and F2 were shown to explain 27.28% and 35.59% of the total variance (62.87%), respectively. The hierarchical cluster analysis of the quality characteristics of seasonal samples, the samples were divided into three groups: spring cabbage group, summer cabbage group and fall and winter cabbage group.

• Food Science and Preservation
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• 제23권5호
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• pp.605-613
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• 2016

The quality and shelf life of sliced root of Platycodon grandiflorum (Doraji) treated by ozon-microbubble-heat shock (OMH) were investigated by combining modified-atmosphere packaging [MAP, ($50%O_2+15%CO_2+35%N_2$)]. The study was based on microbiological (total viable bacteria, fungi, Enterobacteriaceae and coliforms numbers), physicochemical and sensory changes. OMH treatment was effective in reducing microbial populations of the sliced Doraji, especially Enterobacteriaceae and coliforms reduced by 2 log CFU/g. However OMH-MAP treatment remained the aerobe and fungi numbers. Regarding the color, OMH-MAP delayed the change of Hunter $b^*$ and the sliced Doraji by OMH-MAP treatment exhibited lower decrease of flavor and overall acceptability compared to those by polypropylene packaging after tap water treatment (Control). The OMH and $50%O_2+15%CO_2$ MAP treatment gave better sensory quality and extended shelf-life for sliced Doraji (~3 days longer shelf-life than Control). Flavor was significantly related to overall acceptability at both Control and OMH-MAP, whereas total coliforms prevalence was associated with overall acceptability at only OMH-MAP. Therefore microbubble-heat shock treatment may improve microbial safety and sliced Doraji by OMH treatment can stored under $50%O_2+15%CO_2$ treatment for up to 7 days. Thus, OMH and MAP treatment may be used in maintaining the storage quality and marketability of sliced Doraji.

• Journal of the korean academy of Pediatric Dentistry
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• 제32권3호
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• pp.576-583
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• 2005

Tooth formation is a complex developmental process that is mediated through a series of reciprocal epithelial-mesenchymal interactions. Several signal pathways and transcription factors have been implicated in regulating molar crown development, but relatively little is known about the regulation of root development. It was reported that NFI-C knockout mice showed abnormal root formation with normal crown. The aims of this study are to elucidate how the NFI-C regulate the determine of root shape and odontoblasts differentiation. We carried out immunohistochemistry using cytokeratin to investigate the role of Hertwig's epithelial root sheath and DSPP mRNA in-situ hybridization to conform the nature of root dentin during root development in NFI-C knockout mice. Cytokeratin reacted with all the HERS cells and the continuity of cytokeratin positive cells between the HERS cells and enamel epithelium was lost in the cervical region both wild and K/O types. After root dentin deposition cytokeratin positive-HERS cells showed irregularity and loss of polarity in the cervical region in K/O type. DSPP mRNA was strongly expressed in odontoblasts of crown and root dentin in wild type mice, whereas expression of DSPP mRNA was restricted in odontoblast of crown dentin in the K/O type. During root formation in NFI-C knockout mice, HERS normally grow out of the crown but fail to induce odontoblast differentiation in root portion. These results suggest that NFI-C may play important roles in odontoblast differentiation during root dentin formation.

• Food Science and Preservation
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• 제17권6호
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• pp.784-792
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• 2010

Mild heat treatment was applied to ginger rhizomes to achieve shelf-life extension for fresh minced ginger. The rhizomes were treated at 45, 50, 55, or $60^{\circ}C$ for different periods of time, minced, and stored at $10^{\circ}C$ for 9 days. Microbial levels in minced fresh ginger decreased with increases in temperature and duration of heat treatment. The non-treated and treated samples did not significantly differ in color at the initial stage of storage. Changes in color were detected after 3 days, and accelerated after that time. The ${\Delta}E$ value of control samples reached 12.42, whereas that of treated samples (except when $45^{\circ}C$ was applied for 60 min) ranged from 7.67 to 10.96, after 9 days. There was no significant difference in initial pH value between control (pH 6.09) and treated (pH 6,046.20) samples. The pH of control samples increased to 8.02 after 9 days, whereas pH values of samples treated at $50^{\circ}C$ and $60^{\circ}C$ ranged from pH 6.807.83 after 9 days. The percentage of control drip was 25.65% at the initial stage of storage, which was lower than those of treated samples. Drip increased to 38.63% in the control and to 34.20~38.44% in treated samples after 9 days. The sensory characteristics of the control samples were similar to those of treated samples at the initial stage of storage. After 6 days, the control and some treated samples developed off-flavors and discoloration. However, samples treated at $50^{\circ}C$ for 60 min retained favorable quality characteristics for 9 days after storage.

• Food Science and Preservation
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• 제20권2호
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• pp.141-150
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• 2013

For the investigation of the quality loss of mulberry during distribution, the deterioration rate, microorganism growth, and sensory quality of mulberry kept at 20, 10 and $0^{\circ}C$, respectively, were investigated. Based on the results, the optimum temperature for extending the freshness of mulberry was examined in the temperature range of -1.5 to $1.5^{\circ}C$. The level of mold in the mulberry kept at 20 and $10^{\circ}C$, respectively, was much higher than that kept at $0^{\circ}C$. The quality of the mulberry deteriorated seriously after two days at $20^{\circ}C$, after six days at $10^{\circ}C$, and after 12 days at $0^{\circ}C$. The marketability of mulberry as determined via sensory evaluation was much more prolonged by decreasing the keeping temperature from 20 to $0^{\circ}C$. To extend the freshness of mulberry using these results, the optimum temperature was evaluated at the range of -1.5 to $1.5^{\circ}C$ for 25 days. During storage, the changes in the color and pH of the berry were not significantly different by storage temperature, but the microbial levels and deterioration rate increased in the order of 1.5, 0, and $-1.5^{\circ}C$. In particular, the firmness of the mulberry decreased rapidly at $1.5^{\circ}C$, showing a significant difference from the others. The titratable acidity and sugar contents decreased gradually at all the applied temperatures. The anthocyanin content decreased sharply at $1.5^{\circ}C$ but gently changed at $-1.5^{\circ}C$. Through the sensory results of this study, it was adjudged that the marketability of mulberry could be maintained about 0.7 times at $1.5^{\circ}C$ and 1.3 times at $-1.5^{\circ}C$ compared with the marketability at $0^{\circ}C$, respectively.