• The Journal of Engineering Geology
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• v.18 no.2
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• pp.145-152
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• 2008

A fault gouge zone which is about 25cm thick crops out along a small valley in Yangbuk-myeon, Gyeongju city. It is divided into greenish brown gouge and bluish gray gouge by color. Under the microscope, the gouges have a lot of porphyroclasts composed of old gouge fragments, quartz, feldspar and iron minerals. Clay minerals are abundant in matrix, defining strikingly P foliation by preferred orientation. Microstructural differences between bluish pay gouge and greenish brown gouge are as follows: greenish brown gouge compared to bluish gray gouge is (1) rich in clay minerals, (2) small in size and number of porphyroclasts, and (3) plentiful in iron minerals which are mostly hematites, while chiefly pyrites in bluish gray gouge. Hematites are considered to be altered from pyrites in the early-formed greenish brown gouge under the influence of hydrothermal fluids accompanied during the formation of bluish gray gouge that also precipitated pyrites. It is believed that the fault core including bluish gray gouge zone and greenish brown gouge zone was formed by progressive cataclastic flow. In the first stage the fault core initiates from damage zone of early faulting. In the second stage damage zone actively transforms into breccia zone by repeated fracturing. The third stage includes greenish brown (old) gouge formation in the center of the fault core mainly by particle grinding. In the third stage further deformation leads to the formation of new (bluish gray) gouge zone while old gouge zone undergoes strain hardening. Consequently, the whole gouge zone in the core widens.

• Korean Journal of Food Science and Technology
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• v.52 no.6
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• pp.661-669
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• 2020

Samgak-Kimbap is a popular ready-to-eat (RTE) food at convenience stores, in Korea. Although Samgak-Kimbap is distributed through the cold chain supply system, inappropriate temperature storage conditions prior to consumption are a cause of concern. The objective of this study was to evaluate the risk of Staphylococcus aureus growth in Samgak-Kimbap in the retail market. The prevalence and contamination levels of S. aureus in Samgak-Kimbap (n=170) were monitored, and the predictive growth model of a five-strain cocktail of enterotoxin-producing S. aureus (SEA, SEB, SEC, SED, and SEE) was developed in Samgak-Kimbap as a function of temperature (4, 10, 11, 20, 25, and 37℃). We could not observe the growth of S. aureus and enterotoxin-producing S. aureus in Samgak-Kimbap at temperatures below 10℃. The probability of illness with S. aureus per serving of Samgak-Kimbap was 1.44×10-10 per day. The most influential factor in increasing the risk of foodborne illnesses was the contamination level of S. aureus in Samgak-Kimbap.

• Journal of the Korean Home Economics Association
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• v.46 no.7
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• pp.1-6
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• 2008

The purpose of this study was to investigate the changes in properties of silk fabrics dyed with safflower red and yellow colorants under Ultraviolet(UV)-light. Silk fabrics dyed with safflower red and yellow colorants were compared with each other after uv-light exposure in terms of K/S value, color changes(${\Delta}E$), morphology, and strength retention. The K/S value rapidly decreased with increasing exposure time for samples of both colorants, but the extent of decrease was less for the samples dyed with safflower yellow colorant, than that of the samples dyed with safflower red colorant. Regarding the color changes with increasing exposure time, $L^*$ and $b^*$ increased, $a^*$ decreased, and thereby ${\Delta}E$ increased in the red-dyed samples, whereas $L^*$ increased, $a^*$ and $b^*$ decreased, and so ${\Delta}E$ increased in the yellow-dyed samples, indicating that the UV-light induced fading and changes of hue, value and chroma value. However, the color change of the yellow-dyed samples was less than that of the red-dyed samples. SEM images showed a severe degradation by UV-exposure for both colorant samples. Tensile strength slowly decreased until 14 days, but rapidly decreased thereafter. Strength retention of the yellow-dyed samples was higher than that of red-dyed samples.

• Applied Biological Chemistry
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• v.30 no.3
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• pp.201-209
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• 1987

Solutions of food colorants were tested with insoluble drugs (kaolin, active carbon, talc, natural aluminum silicate) for their adsorption phenomena in purified water, gastric and intestinal fluid test solutions, respectively. The adsorption isotherms of kaolin with Red 2 in purified water, and active carbon with Red 2, 3, 40 in the three media, with Yellow 4 in purified water, gastric fluid, with Yellow 5 in intestinal fluid and natural aluminum silicate with Red 3 in purified water, intestinal fluid, with Yellow 4, 5 in purified water followed the Freundlich equation, and those of talc with Red 2, 3, Yellow 5 in the three media, with Red 40 in purified water, gastric fluid, with Yellow 4 in intestinal fluid fitted the Langmuir equation. With decrease of the alcohol content of aqueous solutions, the adsorption of coloring food additives is increased, but it decreased in high temperature. Also the activation energy of adsorption of coloring food additives by active carbon was determined.

• Food Science and Preservation
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• v.23 no.4
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• pp.547-552
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• 2016

The objective of this research was to find out the potential value of flaxseed as a dietary supplement as well as an edible oil resource. The characteristics of yellow flaxseed oil and brown flaxseed oil were compared to check which oil is better in the aspects of cooking purpose and of nutritional value. The quality of flaxseed oil was evaluated based on the composition of fatty acid, the content of phenolic compounds and the anti-oxidant activity. The total phenolics of yellow flaxseed oil and brown flaxseed oil were $10.78{\pm}0.46$ and $29.88{\pm}3.25mg/100g$, respectively. Their ${\gamma}$-tocopherol contents were 20.59 and 17.94 mg/100 g, respectively. Contents of linolenic acid were 56.60 and 31.38% and oleic acid were 18.24 and 39.16 %, respectively. Yellow flaxseed oil showed higher ratio of unsaturated fatty acid than brown flaxseed oil. However, brown flaxseed oil showed higher electron-donating abilities than brown flaxseed oil, which might be due to its higher content of phenolic compounds. In conclusion, flaxseed has a great potential as a good edible oil resource due to its high content of unsaturated fatty acid and anti-oxidant activity.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.141-146
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• 2005

The objective of this study was to determine the characterisics of quality and antioxidant with various sweet potato(SP) varieties. The differences of skin color between general and colored SP was not significant. The flesh color of steamed SP was the lower than flesh of raw SP, and especially steamed purple SP(5.24) was lower than flesh SP(22.0). In physical characteristics, the hardness of raw SP showed the low values and the springness, gumness and hardness among steamed SP varieties was not significant. The total phenol content(TPC) of purple, yellow-fleshed and general SP had 13.1, 6.22 and 3.02 mg/g, respectively. In DPPH, the purple-fleshed SP had the highest free radical scanvering. Also, shingunmi$(88.5\%)$, Saengmi$(80.9\%)$ and Shinchunmi$(78.9\%)$ show the high antioxidant activities. The redness of SP was positively correlated with TPC in raw and steamed. However, the yellowness of flesh SP was negatively correlated with DPPH.

• Pediatric Infection and Vaccine
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• v.26 no.3
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• pp.140-147
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• 2019

Purpose: Staphylococcus aureus is a major cause of skin and soft tissue infections (SSTIs). This study aimed to determine the temporal trends in antibiotic susceptibility of S. aureus in SSTI patients aged <19 years. Methods: This retrospective observational study was conducted in pediatric patients with SSTI caused by community-associated S. aureus. Microbiologic and demographic data were collected, and the trends of antibiotic susceptibility results were evaluated. Results: From January 2010 to December 2018, a total of 807 S. aureus isolates were included. An overall increase in susceptibility of isolates to oxacillin was noted (P<0.001), with 75.0% of isolates being oxacillin-susceptible in 2018. S. aureus remained highly susceptible to trimethoprim/sulfamethoxazole and tetracycline, with 97.6% and 95.2% isolate susceptibility in 2018, respectively. Isolates from younger children aged 1 to 5 years had a significantly lower rate of susceptibility to oxacillin than older children aged 6 to 18 years (53.4% vs. 75.0%, P<0.001). Conclusions: The proportion of methicillin-resistant S. aureus isolates appears to decrease in pediatric patients with community-associated SSTI caused by S. aureus. Clinicians should be aware of regional susceptibility patterns when choosing empirical regimens.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.938-943
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• 2007

This study investigated the hazard analysis of ready-to-eat sandwiches sold in various establishments. Sandwich samples were collected from convenience stores, discount stores, sandwich chain stores, bakery shops, fast-food chain stores, and food service operations located in Daegu and Gyeongbuk. Out of 174 samples, 18 (10.3%) contained coagulase positive staphylococci with counts ranging from 0.30 to 4.08 log CFU/g. There was significant seasonal difference in Staphylococcus aureus isolation; the average count in summer (3.24 log CFU/g) was 3 times higher than that of winter (1.10 log CFU/g) (P<0.001). According to the microbiological guidelines of PHLS for ready-to-eat foods, 95.4% of the samples were acceptable. As a result of enterotoxin producing experimental data ($35^{\circ}C$, pH 5.8, NaCl 0.5%), enterotoxin was not produced in a sandwich until Staphylococcus aureus increased to a level greater than 4.95 log CFU/g. This microbiological hazard analysis data could be applied to future studies on quantitative risk assessment of ready-to-eat foods.

• Pediatric Infection and Vaccine
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• v.18 no.2
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• pp.143-153
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• 2011

Purpose : It is known that carriage rates of Staphylococcus aureus (S. aureus) are highest in newborns and that the asymptomatic carriage of methicillin-resistant Staphylococcus aureus (MRSA) is associated with invasive MRSA infection with the colonizing strain. This study was carried out to investigate the carriage rates of MRSA in neonates with neonatal jaundice. Methods : We reviewed the medical records of 545 neonates admitted with neonatal jaundice to neonatal intensive care units between January 2006 and December 2010. Nasal and inguinal swab specimens had been taken from them and cultured for the isolation of S. aureus. Antimicrobial susceptibility tests had been done for such isolates to determine methicillinresistance. Results : Out of 545 neonates, 318 (58.3%) were colonized with S. aureus and 214 (39.3%) were colonized with MRSA. Results of the antibiogram analysis showed that 65.7% of MRSA isolates were likely to be community-associated (CA) MRSA. Conclusion : Based on the MRSA carriage rate of 39.3%, a surveillance program for MRSA colonization is considered necessary in neonates transferred from other clinics or hospitals. Out of MRSA isolates, 65.7% were likely to be CA-MRSA. This suggests that CA-MRSA strains were already present in obstetric clinic environments where the neonates were born. It is thought that MRSA surveillance programs in these environments are also necessary.

• Journal of Food Hygiene and Safety
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• v.19 no.1
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• pp.49-54
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• 2004

The prevention of infectious disease from contaminated foods is very important in public health. Quantitative microbial risk assessment has been used in advance countries to achieve the safety of public health against hazardous microbial causing contaminated foods. This study was conducted to estimate maximum edible time without producing enterotoxin from Staphylococcus aureus in Kimbap selling at different domestic store using Food MicroModel and monitoring data and to compute maximum edible time by temperature with 99th percentile safety probability based on only restaurant data. For estimating maximum edible time, model operation conditions like reaching time at 2 ${\times}$ 10$^{7}$ , which enterotoxin was known as producing point from S. aureus, temperature of 28∼3$0^{\circ}C$, pH 5.2, NaCl 0.22%, aw(water activity) 0.99, and intaking one serving size of 171g in Kimbap were considered. Estimated maximum edible times by regarding outdoor temperature in summer were 3.9∼4.6 hrs in restaurant, 6.7∼7.9 hrs in department store and 7.4∼8.7 hrs in convenient store. Based on restaurant data, estimated maximum edible times with 99th percentile safety probability by temperature were 1.9 hrs in 3$0^{\circ}C$ and 17.7 hrs in 15$^{\circ}C$.