• Korean Journal of Head & Neck Oncology
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• v.17 no.1
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• pp.26-31
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• 2001

Background: Primary malignant lymphoma of the parotid gland is a rare disease and defined as any malignant lymphoma that first manifests in the parotid gland, regardless of the subsequent stage of the diseases, whether it arises in the parenchyma or intraglandular lymph nodes. This study was performed to review the clinicopathological characteristics of primary parotid lymphoma and identify its optimal treatment modality. Materials and Methods: Six cases with parotid mass as first presentation of malignant lymphoma between 1988 and 2000, were studied on the basis of clinical features, diagnostic tools, treatment modality, treatment outcomes, and clinical stage by Ann Arbor Criteria. All were microscopically reevaluated and classified by NCI working formulation. Results: All patients were males and mean age was 36.7 years (2-66 years). Rapid growing non-tender mass was presented in all the cases and cervical lymphnodes were palpated in 4 cases. However, there was not any evidence of concurrent autoimmune disease such as Sjogren's syndrom or Rheumatoid arthritis. One case was confirmed by surgical specimen after superficial parotidectomy, 2 by excisional biopsy, and 3 by incisional biopsy. The stage of disease by NCI working formulation was IE in 1 patient, IIE in 4 and IV in 1. All were classified into non-Hodgkin' lymphoma, of which there were 5 cases of B-cell type and 1 case of T-cell type. There were 3 diffuse large cell lymphomas, 1 Burkitt lymphoma, 1 MALT lymphoma and 1 T-lymphoblastic lymphoma. Three cases were treated by chemotherapy only, 2 by radiotherapy only and 1 by chemo-radiotherapy. One case with Burkitt lymphoma was died from the disease and one case was lost to follow-up. The others are alive with no evidence of recurrence. Conclusions: Although primary parotid lymphoma is rare and difficult to diagnose preoperatively, most were detected in early stage and showed a relatively good response to the chemotherapy or radiotherapy like other types of extranodal malignant lymphoma.

• Journal of the Korean Society of Food Culture
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• v.26 no.3
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• pp.295-306
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• 2011

This study was performed to investigate patterns of fortified food (FF) consumption and intake of vitamins and minerals from FFs among 577 Korean children (12.4 years of age) who attended elementary or middle school. FFs eaten by children as a snack were surveyed using the food record method during 3 days, including 2 week days and one weekend. As a result, 114 FF items were eaten by the children, and several kinds of nutrients such as vitamin A, D, E, B complex, C, calcium (Ca), iron (Fe), and zinc (Zn) were fortified in these foods. Ca-FFs (65.8%) were most frequently consumed, followed by vitamin C-FFs (33.4%) and vitamin D-FFs (33.3%). The number of FF items in each food group was the most in the milk group (n=24, 21.0%), followed by the beverage group (n=19, 16.7%), and the cookie/bread/cake group (n=17, 14.9%). Fortified nutrients in FFs were in various combinations, but the major combination patterns were Ca, Ca plus vitamins, Ca plus vitamins plus other minerals, and Ca plus other minerals. Daily mean intakes of vitamins and minerals from the FFs were 66-300% more than those of the recommended nutrient intake (RNI ) or adequate intake (AI) for most vitamins and minerals. Daily maximum intakes (95th percentile) of vitamins and minerals from FFs were 1-15 times the RNI or AI for most vitamins and minerals. Vitamin and mineral consumption ratios from each FF group were different according to the kind of fortified nutrient. For example, vitamin C was mostly eaten in fortified beverages (46-54%), and Fe was mostly eaten in fortified cookie/breads/cakes (87%). The above results show that FF consumption varied widely among the children, and that most of the children's foods were fortified with several vitamins and minerals without a common rule; thus, subjects risked over consuming vitamins and minerals by eating FFs. Therefore, practical guideline on FF use for children's optimal nutrition and health should be provided through nutrition education.

• Journal of Food Hygiene and Safety
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• v.27 no.3
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• pp.209-214
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• 2012

The purpose of this study was to evaluate microbiological contamination of fresh-cut produce salads and raw cabbage toward climate change. Total aerobic bacteria, coliform and Escherichia coli were monitored to get the contamination levels and E. coli O157:H7, Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes and Salmonella spp. to detect pathogens with risk of foodborne disease from samples. Collection of 360 samples (180 fresh-cut produce salads and 180 raw cabbage), including 60 samples from each area after setting 3 areas depending on annual temperature and annual rainfall. As a result, total aerobic bacteria and coliform group were different was performed areas in raw cabbage but there was no difference between areas in fresh-cut produce salads. In addition foodborne pathogens including E. coli were not isolated from fresh-cut produce salads.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.43 no.4
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• pp.291-300
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• 2007

The crayfish-shaped artificial bait for octopus drift line is manufactured, into which is made to insert ordinary bait. The effects of the artificial bait are confirmed through the analysis of octopus' behavior in the laboratory in comparison with the existing bait of pig-fat skin, and the investigation of the octopus catch on the sea, and in addition, the examination of the water quality in relation to the bait to be inserted into the artificial bait is done together. The artificial bait is red in color, 10.5cm in the length of the body, and 29g in weight. The octopus behavior in relation to the bait in the laboratory has shown a good result in which more than 30% of the octopuses rushed to the artificial bait. In the analysis of the octopus sitting time by the bait, the octopus stayed longer with the artificial bait(63.7%) than the pig-fat skin(25.1%). The octopus sitting time at the artificial bait inserted with frozen squid(48.8％, 44.6％) is shown to be longer than that of the pig-fat skin(36.9％) or boiled fish paste(21.2％). In the analysis of sitting frequency to the bait, the case of the artificial bait(total 17 times) was more than that of the pig-fat skin(total 3 times), and the case of the artificial bait with frozen squid attracted the octopuses more frequently than that of the pig-fat skin or the boiled fish paste. In the field experiment, the fishing boat A(Manseon-ho, 1.22tons) caught the total 93 octopuses, while the fishing boat B(Ilho-ho, 0.73tons) caught the total 154 octopuses, all of which weighed less than 9.0kg. In the comparison with the total catch, the case with the artificial bait was a little higher than that of the pig-fat skin($^{**}p\;<\;0.05$). In the analysis of the water quality in relation to the baits, the COD showed the descending order of frozen squid(0.57mg/g), boiled fish paste(0.18mg/g), and pig-fat skin(0.10mg/g), and the case with frozen squid was the highest and the case of the pig-fat skin, lowest. The total phosphorus, like the COD, showed the highest in frozen squid(0.02mg/g), and in case of the total nitrogen, unlike the COD, the pig-fat skin was shown to be the highest(0.006mg/g).

• The Korean Journal of Food And Nutrition
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• v.27 no.3
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• pp.339-347
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• 2014

This study investigated the classification of olive oils that are mainly distributed in Korea via imports. The fatty acid contents, degree of color, pigments, anti-oxidants, and sterol contents are analyzed on the different types of olive oil as follows: 10 kinds of extra virgin olive oil, 5 kinds of pure olive oil, and 5 kinds of refined olive-pomace oil. As a result of fatty acid analysis, the majority of oleic acid ($C_{18:1}$) and palmitic acid ($C_{16:0}$), and minority of linoleic acid ($C_{18:2}$) and stearic acid ($C_{18:0}$) were detected without any significant differences between the grades of olive oils. The UV spectrum is related to the ${\Delta}K$, and it is a part of the analysis factor for the purity and degree of degradation of the oil. Extra virgin olive oil had ${\Delta}K$ of almost 0, pure olive oil had 0.07~0.12, and refined olive-pomace oil had 0.1~0.13. These differed from extra virgin oil, and the pure or pomace oil ${\Delta}K$ had a confirmed distinct difference. The color degrees of chlorophyll with a low $L^*$ value and $(-)a^*$ (green) and carotenoid with $(+)b^*$ (yellow) were confirmed to have correlation between extra virgin and other olive oils. To compare chlorophyll and carotenoid as natural pigment in olive oils, 417 nm and the ratio of the absorbance at 480 nm (417/480) was calculated at 1.62 of extra virgin, 1.85 of pure olive oil, and 3.32 of refined olive-pomace oil. Therefore, it will be possible to distinguish when the extra virgin or pure olive oil are mixed with olive-pomace oil. The total amount of tocopherol, an anti-oxidant, were 19.06 in extra virgin, 10.91 in pure olive oil, and 27.88 in refined olive-pomace oil. The high content of tocopherol in pomace oil caused recovery of solvent extraction from olive pulp. Thus, extra virgin oil and pure olive oil were distinguished by olive-pomace oil. Polyphenol compounds in extra virgin olive oil measured high only in ferulic acid with 0.543 mg/kg, caffeic acid with 0.393 mg/kg, and other vanillic acid, vanillin, and p-coumaric acid had similar amount of 0.3 mg/kg. All grade of olive oils had the highest ${\beta}$-sitosterol content. Af (Authenticity factor) value were estimated with campesterol and stigmasterol content ratio (%). Af value was 19.2 in extra virgin olive oil, 17.1 in pure olive oil, 16.9 in refined olive-pomace oil, which were distinctive from sunflower oil with 3.7, corn oil with 2.4, and soybean oil with 2.0. It can provide important indicator of olive oil adulteration with other cheap vegetable oils. The results of this study can be used as a database for the classification of olive oil grade and distinguishing between the different types of oils.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.338-343
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• 2001

This study was carried out to analyze the characteristics of Dongchimi(watery radish kimchi) juice while fermenting the samples prepared at various salt concentrations(2, 2.5, and 3 %) and fermentation temperatures(4$^{\circ}C$, 12$^{\circ}C$, and 12$^{\circ}C$ for 12 hr followed by 4$^{\circ}C$). The changes in colour, total vitamin C and free sugar contents were analyzed, and sensory evaluation was performed. As the fermentation proceeded, the “L” value was decreased and “a” and “b” values were increased in all samples. Total vitamin C contents increased up to 26-33 days and decreased thereafter in the samples fermented at 4$^{\circ}C$ and those fermented at 12$^{\circ}C$ followed by 4$^{\circ}C$. In Dongchimi fermented at 12$^{\circ}C$, vitamin C contents increased up to 12-15 days. Glucose, fructose and sucrose were detected in Dongchimi juice. The total content of free sugars in Dongchimi juice was the highest in the samples fermented at 12$^{\circ}C$ followed by 4$^{\circ}C$ . Sensory evaluation was performed for sour taste, salty taste, carbonated flavor, offensive odor, overall preference and clearance of the juice. In overall preference, Dongchimi juice fermented at 12$^{\circ}C$ followed by 4$^{\circ}C$ was the best.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.68-76
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• 2016

This study was conducted to investigate the meat quality and sensory properties of 12 major cuts from 10 Hanwoo bulls (25-32 mon of age) after they were aged at 2℃ for 0, 7, 14, and 21 d. Protein content (%) was between 19.17 and 22.50%. Intramuscular fat content ranged from 2.79 to 8.39%. The collagen content of the chuck roll, chuck tender, and short plate muscles was higher (1.97-2.04%) than that of the striploin muscles (1.48%) (p<0.05). CIE lightness (L*) values increased with an increase in aging days for tenderloin, loin, chuck roll, oyster blade, short plate, top sirloin, and eye of round muscles (p<0.05). Most muscles, except the short plate, showed no significant changes in redness CIE (a*) and yellowness (b*) color values during aging. The tenderloin, loin, and striploin showed significantly higher water holding capacity (58.60-62.06%) than that of chuck roll and short plate (53.86-57.07%) muscles (p<0.05). The Warner-Bratzler shear force values of most muscles decreased significantly as the aging period increased (p<0.05), exception the tenderloin. The chuck tender muscles showed the highest cooking loss, whereas tenderloin muscle showed the lowest (p<0.05). The tenderloin muscle had the longest sarcomere length (SL) (3.67-3.86 μm) and the bottom round muscle had the shortest SL (2.21-2.35 μm) (p<0.05). In the sensory evaluation, tenderness and overall-likeness scores of most muscles increased with increase in aging days. The tenderloin and oyster blade showed relatively higher tenderness and overall-likeness values than did the other muscles during the aging period. No significant differences were noted in juiciness and flavor-likeness scores among muscles and aging days.

• Korean Journal of Health Education and Promotion
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• v.19 no.4
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• pp.1-18
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• 2002

This study identified the health habits affecting health status of industrial workers. Data was collected from 965 workers in 58 companies at Buchon. The research conducted a self-administered questionnaire survey and obtained the workers' health examination records. The results were as follows: 1. Among 965 respondents, men were 82.4%, women were 17.6%, 44.5% were of the 30${\sim}$40 age group, the married were 67.4%, the single were 30.8%, high school graduates were 81.1% and 38.8% were of people who worked between 1 and 5 years 2. As far as the seven health habits, current smokers were 52.8%, people who regularly exercise was 28.5%, 7${\sim}$8 hour of sleep, on the average were 71.4%, people eating breakfast nearly every day were 8.8%, and people eating between meals almost every day were 46.5%. Heavy drinkers who drink 3${\sim}$4 times or more per week were 14.2%, 1${\sim}$2 times per week were 32.6% and the obese were 9.3%. 3, Health status of A and B, estimated by doctors in the health examination were 80.8% and C, D1, D2, the unhealthy were 19.2%. For men, those who reported more than women in unhealthy groups and the results regarding health status reflects those for gender, educational level and age. That is to say that, lower educational level group and over 30 years of age group perceive their health to be worse than the higher educational level and under 30 age group. And these differences were statistically significant. 4. The relationship between health habits and health status were examined based on the odds ratio. Current smokers had a consistently worse health status than a non smokers with a 1.98 odds ratio. The workers who reported eating breakfast rarely or never were more associated with the unhealthy group than the regular breakfast eating group with a 2.96 odds ratio. One or more drink per week had a worse health status than a never or a little drinker with a 1.56 odds ratio. 5. General health habit score and duration of work were selected as significant factors influencing health status from the result of logistic regression analysis. According to the results of this model, the odds ratio of good health status was 2.08 for good health habit score, 1.63 for workers who worked five years or more duration at work. In summary, good health habits were associated with good health status. In particular, the workers who had 5 or more desirable health habits had a significantly better health status than the workers who had 4 or less than 4 good health habits. Therefore, in order to provide the health promotion programs to workers it is necessary to organize clear health management plans based on effective health education and health service perspective. If further research examines health habits and health status using a prospective study design, More precise findings for health promotion program development in the worksite and worksite health management planning.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.32 no.1
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• pp.69-75
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• 2006

Head and neck squamous cell carcinoma(HNSCC) is the sixth most common cancer among men in the developed world affecting the tongue, pharynx, larynx and oral cavity. HNSCC is thought to represent a multistep process whereby carcinogen exposure leads to genetic instability in the tissue and accumulation of specific genetic events, which result in dysregulation of proliferation, differentiation, and cell loss and the acquisition of invasive capacity. Despite therapeutic and diagnostic progress in oncology during the past decades, the prognosis of HNSCC remains poor. Thus it seems that finding a biological tumor markers which will increase the early diagnosis and treatment monitoring rates, is of paramount importance in respect to improving prognosis. In an effort to identify gene expression signatures that may serve as biomarkers, this study several genes were selected, such as H3,3A, S100A7, UCHL1, GSTP1, PAI-2, PLK, TGF${\beta}$1 and bFGF, and used 7 HNSCC cell lines that were established various anatomical sites, and also 17 other cancer cell lines were used for control group using real-time quantitative RT-PCR and immunocytochemical analysis with a monoclonal antibody. In this study, S100A7 showed a clearly restricted occurrence in tongue originated cell line, and GSTP1 expression level in the pharynx originated cell line was very increased, relative to corresponding other cell lines. These results suggest that S100A7 and GSTP1 genes' expression can occur during tongue and pharynx originated head and neck tumorigenesis and that genetic change is an important driving force in the carcinogenesis process. This data indicate that S100A7 and GSTP1 expression pattern in HNSCC reflect both diagnostic clue and biological marker. And this is provides a foundation for the development of site-specific diagnostic strategies and treatments for HNSCC.

• Journal of Korean Academy of Oral and Maxillofacial Radiology
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• v.14 no.1
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• pp.121-134
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• 1984

The authors analyzed the morphological change of bone structure from 3,140 radiographs (1570 joints) of 785 patients with temporomandibular joint arthrosis, which were obtained by the oblique lateral transcranial projection and orthopantomographs. The interrelation of bone change and clinical symptoms, duration of the diseases were examined. Also, the bone changes of articular eminence, condyle, articular fossa were examined according to positional change of the condyle in the mouth open and close state. The results were as follows. 1. In the 785 patients with TMJ arthrosis, 782 patients (99.62%) show the positional change of the condyle. Among them 691 patients (88.03%) show the bone change. 2. In TMJ arthrosis patients with bone changes 451 patients (65.27%) showed both the condylar positional changes and bone changes bilaterally. 198 patients (28.65%) show the condylar positional changes bilaterally and bone changes unilaterally. 3. The bone changes in the TMJ arthrosis were in order of frequency eburnation (647 cases, 32.8%), erosion (548 cases, 27.79%), flattening (418 cases, 21.20%), deformity (138 cases, 6.99%). sclerosis (115 cases, 5.83%), marginal proliferation (106 cases, 5.38%). The region of bone change in TMJ arthrosis with condylar positional changes were in order of frequency the articular eminence (43.97%) condylar head (38.64%), articular fossa (17.39%). In the patients with bone changes, their clinical symptoms were pain (44.34%), clicking sound (33.5%), limitation of mouth opening (22.52%). In the patients complaining pain the most frequent bone change was erosion (28.60%), in the patients complaining clicking sound, eburnation (28.97%) in the patients complaining the limitation, eburnation (29.40%). Also in the patients with the duration below 1 year most common bone change was eburnation. 5. The most common condylar positional change was downward position (39.94%) in closed state, restricted movement of condyle (30.07%) in open state. The condylar positional changes and bone changes according to the region were as follows: a) In the condylar head the most frequent bone change was erosion (30.45%) and the most frequent condylar positional change was downward position (37.40%) in closed state, restricted movement of condyle (33.2%) in open state. b) In the articular eminence the most frequent bone change was eburnation (39.91%) and the most frequent condylar positional change was downward position (39.79%) in closed state, restricted movement of condyle (27.22%) in open state. c) In the articular fossa the most frequent bone change was eburnation (53.94%) and the most frequent condylar positional change was downward position (42.57%) in closed state, restricted movement of condyle (30.32%) in open state.