• Economic and Environmental Geology
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• v.40 no.1 s.182
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• pp.1-14
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• 2007

The Guemseong mine is located near the southern margin of the Jurassic Jecheon granitoids collectively with the Cambro-Ordovician mixed dolostone-limestone series of the Yeongweol Group, Choseon Supergroup. Here, two spatially distinct types of skarn formation have been observed. The upper transitional skarn is the calcic Mo skarn which has the mineral assemblage of $garnet+hedenbergite+epidote{\pm}wollastonite{\pm}magnetite{\pm}hematite{\pm}amphibole{\pm}chlorite{\pm}vesuvianite$ within the calcite marble. On the other hand, the lower proximal skarn occurs as a discordant magnesian Fe skarn at the contact of Mo-bearing aplitic cupolas with unidirectional solidification texture(UST) within the dolomitic marble. The magnesian Fe skarn has the mineral assemlage $olivine+diopside+magnetite+tremolite+serpentine+talc+chlorite{\pm}phlogopite$. The formation of two different types of skarn and ore mineralization in Geumseong mine have been attributed to multistage and complex metasomatic replacements that ultimately resulted in silicate-oxide-sulfide sequence of metasomatism. An early prograde stage with anhydrous skarn minerals such as olivine, clinopyroxene and/or garnet with magnetite, formed from high temperature (about $500^{\circ}\;to\;400^{\circ}C$) at an environmental condition of low $CO_2$ fugacity ($XCO_2<0.1$) and 0.5 kbar. The later retrograde stage with hydrous silicates such as amphibole, serpentine, phlogopite, epidote and chlorite with molybdenite or hematite, termed from relatively lower temperature (about $400^{\circ}\;to\;300^{\circ}C$).

• Economic and Environmental Geology
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• v.44 no.4
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• pp.273-288
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• 2011

Chon-Ashuu copper mining claim area is located, in terms of the geotectonic setting, in the northern part of the suture line which is bounded with the marginal part of Issik-kul micro-continent on the southern part of North Tien-Shan terrane. The geological blocks of Chon-Ashuu districts belong to the southern tip of Kazakhstan orocline. The rock formation of this area are composed of the continental crust or/and arc collage and the paleo-continental fragments-accretionary wedge complex of pre-Altaid orogenic materials. ASI(Alumina Saturation Index) of Paleozoic plutonic rocks in Chon-Ashuu area belong to the peraluminous and metaluminous rocks which were generated from fractional crystallization of Island and volcanic arc crusts in syn-post collisional plate. The geology of the ChonAshuu area consists of upper Proterozoic and Paleozoic rock formations. According to Harker variation diagrams for Chon-Ashuu arenaceous sedimentary rocks, the silty sandstone of Chon-Ashuu area showing the mineralogical immaturity were derived from Island arc or the marginal environments of active continent in Cambro-Carboniferous period. Numerous intrusive rocks of Chon-Ashuu area are distributed along north east trending tectonic structures and are bounded on four sides by the conjugate pattern. The most common type of the plutonic rocks are granodiorite and monzodiorite. According to the molecular normative An-Ab-Or composition (Barker, 1979), the plutonic rocks in Chon-Ashuu area are classified into tonalite - trondhjemite - granodiorite (TTG) series which are an aggregation of rocks which is the country rock of copper mineralization, that are formed by melting of hydrous mafic crust at high pressure.

• Tuberculosis and Respiratory Diseases
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• v.44 no.2
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• pp.290-297
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• 1997

Background : Despite remarkable progress of understanding the pathophysiology and therapy of bronchial asthma, asthma morbidity and mortality are on the rise. Also hospitalization and attending rates of emergency department for asthma have been increasing gradually. We analyzed clinical characteristics and prognosis of patients who visited emergency room due to asthma attack in order to define clinical characteristics of these group of patients. Method : We reviewed 105 adult asthmatic patients who attended emergency department of Korea University Hospital between August 1995 and July 1996, retrospectively. Results : 103 patients(56 female, 47 males, mean age : 48.6 years) attended-68 self referral, 18 practitioner referral and 17 OPD transfer- and 86 patients(83.5%) were admitted. Attending emergncy department was clearly more frequent in December(13.6%) and May(12.6%). Time lag between onset of asthmatic attack and arrival at the hospital was $14.2{\pm}15.5$ hour and initial peak expiratory flow rate was $166.7{\pm}68.3L/min$.(43.3% predicted) The commonest cause for visiting emergency room was aggravation of asthma due to upper respiratory tract infection in mild asthmatics. About half of them had history of previous ER visits. Their prognosis was not bad, but after discharge, about half of patients escaped from OPD follow-up. Conclusion : As a group they merit detailed attention and follow up arrangement. Clinician need to monitor and review the treatment plans, the medications, the patient's management technique, and the level of asthma control. For this group, plans for longer term treatment, including asthma education program and adjustment of overall treatment plan should be made.

• Journal of the Korean Society of Food Culture
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• v.19 no.1
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• pp.30-42
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• 2004

In order to examine the effect of the combination of fermented temperature and time on Baechu kimchi in a kimchi refrigerator, Baechu kimchi was fermented at four different modes of the fermentation temperature and time for 16 weeks and analyzed the properties of Baechu kimchi. The pH, Baechu kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$ and Baechu kimchi fermented at $5^{\circ}C$ for 6 days/stored at $-1^{\circ}C$, decreased rapidly during first week and then decreased very slowly. The hardness and the chewiness of Baechu kimchi fermented at high temperature were higher and the values were decreased when the fermentation continued. In sensory evaluation, carbonated flavor in Baechu kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$ was the best after 4 weeks, and Baechu kimchi fermented at $5^{\circ}C$ for 3 days or 6 days/stored at $-1^{\circ}C$ was the best after 8 weeks. The scores for sourness were the highest on 8 weeks and 12 weeks in kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$ and fermented at $5^{\circ}C$ for 3 days or 6 days/stored at $-1^{\circ}C$, respectively. The sensory scores for overall acceptability were the best on 4 weeks and 8 week in kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$ and fermented at $5^{\circ}C$ for 3 days or 6 days/stored at $-1^{\circ}C$, respectively. Total microbial count was increased as the temperature of fermentation increased. Counts of Leuconostoc spp. reached to the highest after 6 days and counts of Lactobacillus spp reached to the highest after 5 days in kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$. From these results, it was concluded that it required 4 weeks to eat most edible Baechu kimchi in kimchi refrigerator fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$, and 8 weeks to eat most edible Baechu kimchi in kimchi refrigerator fermented at $5^{\circ}C$ for 3 days or 6 days/stored at $-1^{\circ}C$.

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.551-561
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• 2003

To determine the conditions of the fermentation and storage for Chonggak kimchi in kimchi refrigerator, prepared Chonggak kimchi took into kimchi refrigerators which were controlled at four different modes of the fermented temperature and time, and fermented and kept for 16 weeks. The pH in Chonggak kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$ dropped greater than all of kimchi fermented at other combinations, and the changes of pH at any combinations were not greater than those in Baechu kimchi, because pH in Chonggak kimchi did not dropped below 4.5. Acidities in Chonggak kimchi were greatly increased at higher temperature. The acidity in Chonggak kimchi during the first week of fermentation was lower than that in Baechu kimchi and then it was rather higher because of the addition of waxy rice paste. In texture, puncture force of Chonggak kimchi was decreased slowly until 8 weeks of fermentation and then did not changed much and the highest values showed in Chonggak kimchi stored directly at $-1^{\circ}C$ without any fermentation. In sensory evaluation, the scores for the carbonated flavor and the sourness were the highest in Chonggak kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$, but the lowest in Chonggak kimchi stored directly at $-1^{\circ}C$ without any fermentation because of some undesirable flavors. The lowest hardness showed in Chonggak kimchi fermented at highest temperature and the best hardness was in Chonggak kimchi fermented at $5^{\circ}C$ for 3 days or 6 days/stored at $-1^{\circ}C$. The appearance was the best in Chonggak kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$ and the worst was in Chonggak kimchi stored directly at $-1^{\circ}C$ without any fermentation. The overall acceptability of Chonggak kimchi fermented at $20^{\circ}C$ for 24 hours/stored at $-1^{\circ}C$ was good after 4 weeks of fermentation, but in Chonggak kimchi fermented at $5^{\circ}C$ for 3 days or 6 days/stored at $-1^{\circ}C$ it was good after 6 weeks. Total microbial counts in most of Chonggak kimchi were reached to a maximum number within 7 days, and then decreased similarly at all modes. Leuconostoc spp. and Lactobacillus spp. increased to maximum number of $1.48{\times}10^9\;and\;5.62{\times}10^9$, respectively, in Chonggak kimchi fermented for 7 days. Yeast counts showed a increasing trend not depends on fermenting temperature and they were lower counts than those in Baechu kimchi. Waxy rice paste which added to Chonggak kimchi resulted in increasement of glucose as a carbon source and stimulated to reproduce the microbes in Chonggak kimchi.