Search | Korea Science

Evaluation of Radiography of Ingested and Aspirated Foreign Bodies in Pediatric Patients (이물질 섭취 및 흡인 소아환자의 엑스선 영상 평가)

Kweon, Dae Cheol;Choi, Jiwon
- Journal of Radiation Industry
- /
- v.12 no.4
- /
- pp.291-295
- /
- 2018
The purpose of this study was to introduce the radiography for the natural course and clinical diagnosis of foreign body ingestion and aspiration, to help diagnosis and treatment, to evaluate the accuracy of radiographic images of pediatric patients. A 2 to 7 year-old patient who ingested a foreign body was ingested and aspirated with foreign substances such as coin, cloth pin, earring, baduk stone, and hairpins, and chest and abdomen of the plain radiography. The pediatric patient who ingested and aspirated the foreign body of the coins, the clothespins, the earrings, the stones, and the hairpins were examined by chest and abdomen of the plain radiography and fluoroscopic images. The radiography examination can be combined to effectively cope with the treatment and the treatment of the foreign substance removal. It can be applied to the diagnosis of foreign body in pediatric patient's clinic and appropriate treatment and treatment direction.

Effect of Cellulose Derivatives to Reduce the Oil Uptake of Deep Fat Fried Batter of Pork Cutlet (셀룰로오스 유도체가 돈가스 튀김옷의 흡유량 감소에 미치는 영향)

Kim, Byung-Sook;Lee, Young-Eun
- Korean journal of food and cookery science
- /
- v.25 no.4
- /
- pp.488-495
- /
- 2009
Pork cutlet is a favorite deep fat fried food item among Korean children, and an excellent protein-containing food, and as well as a simple and economical cuisine. However, the frying process adds a significant amount of calories. We added MC (Methylcellulose) and HPMC (Hydroxypropyl Methylcellulose) to the batter in an effort to reduce oil uptake in prepared pork cutlets. After additions of MC and HPMC at concentrations of 0.5, 1, and 1.5% respectively, we assessed the viscosity of batter, color after frying, the increases in moisture retention and oil uptake, and sensory characteristics, comparing each quality. The viscosity of batter with 0.5% HPMC added (w/w) was similar to that of the controls, but the viscosity of all the batter with added MC was so much higher that it was difficult to use the batter for coating at the same temperature, leading to a failure even to prepare a sample. After frying, the batter with added HPMC provided significantly less oil uptake and more moisture retention than the batter to which MC was added. Additionally, with regard to color and sensory characteristics, the pork cutlet with 0.5% added HPMC was superior to the other samples. According to these results, we concluded that when cellulose derivatives are added in order to reduce oil uptake and to raise the moisture retention of the batter of pork cutlet, HPMC is more useful in this regard than MC. Additionally, the batter with 0.5% HPMC added appears to be the best of the tested choices, for three reasons: first, the viscosity of the batter is similar to that of the controls; second, the taste is not greasy after frying as the result of the reduced oil uptake and higher moisture retention; and third, the sensory characteristics of this sample, such as, color, crispiness, and hardness were the best among samples.
PDF KSCI