• The Journal of Korean Obstetrics and Gynecology
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• v.21 no.4
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• pp.139-149
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• 2008

Purpose: The purpose of this study was to examine the relationships between variety pregnancy related factors and postpartum BMI change. Methods: Analyzing the BMI of 125 postpartum women in oriental medical hospital of O O university from March, 2008 to May, 2008. Age, pregnancy period. type of delivery, parity, pregravida(PG) BMI, weight and BMI gain during pregnancy, gestational maximum(GMx) BMI were recorded. BMI also checked on each postpartum 7days(P7d), 14days(P14d), 90days(P90d), And we distinguished into Sasang Constitution by QSCC II. Results: The following results were obtained: 1. Age. pregnancy period were not correlated to postpartum BMI change. 2. PG BMI were lower in normal delivery group than caesarean delivery group. 3. PG BMI was lower in primipara group than multipara group. Weight and BMI gain during pregnancy. P90d BMI were lower in multipara group. 4. PG, GMx, P7d, P14d, P90d BMI were significally high in Taeumin. 5. PG BMI were correlated to GMx, P7d, P14d, P90d BMI. 6. Weight and BMI gain during pregnancy were correlated to GMx BMI and P7d, P14d, P90d BMI, BMI loss. Conclusion: This results suggested that weight and BMI gain during pregnancy have the best relationship with postpartum weight change.

• Journal of Korean society of Dental Hygiene
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• v.14 no.6
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• pp.951-959
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• 2014

Objectives: The purpose of this study was to find out the fear of dentist care, subjective recognition of dental health, and quality of life in the male high school students and to analyze the influencing factors on dental health care. Methods: A self-reported questionnaire was filled out by 243 special high-school in Deagu province from March 3 to March 14, 2014. The questionnaire consisted of general characteristics of the subjects(5 questions), subjective recognition of health and activities to improve health(6 questions), dental fear(20 questions), oral health related quality of life(16 questions). The instrument for dental fear was adapted from measured by Berggren Dental Fear Survey(DFS). A total of 20 DFS questions included treatment avoidance(8 questions), stimulus reaction(6 questions), and physiological reaction(5 questions) and score by Likert 5 scale. Cronbach alpha was 0.974 in the study. Oral health related quality of life was measured by 16 questions of CPQ11-14 for the adolescents by Lau. CPQ11-14 consisted of oral symptoms(4 questions), functional restriction(4 questions), and emotional wellbeing(4 questions). The instrument was score by Likert 5 scale and Cronbach alpha was 0.9354 in the study. Data were analyzed using SPSS 18.0 program for ANOVA and multiple regression analysis. Results: Fear of dentist care showed significant differences in treatment avoidance factor(p<0.001), stimulus reaction factor (p<0.05), and physiological reaction factor(p<0.001). The factors depended on subjective recognition of health and health-improving activities and differences in treatment avoidance factor(p<0.05) and physiological reaction factor(p<0.01). The dental symptoms factors showed significant differences in health recognition(p<0.001), interest in health(p<0.001), alcohol drinking status(p<0.001) and regular meal(p<0.001). While function limit factors showed differences in health recognition (p<0.001), interest in health(p<0.001), smoking(p<0.001), alcohol drinking(p<0.001) and regular meal(p<0.001). Mental and social stabilities factors showed significant differences in health recognition(p<0.001), interest in health(p<0.001) and alcohol drinking status(p<0.001). Among the factors influencing on the quality of life in dental health, interest in health(p<0.005), alcohol drinking(p<0.005) and physiological reaction in the midst of fear of dentist care(p<0.001) were the significant impact factor. Conclusions: It is necessary to develop a continuous and systematical program of dental health and dental care by experts so that the students can reduce the fear of dentist care by regular dental checkup and preventive treatment and care.

• Transactions of Materials Processing
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• v.14 no.8 s.80
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• pp.712-717
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• 2005

Microstructure and mechanical properties are investigated for 0.15C-1.5Mn-1.5Al TRIP aided cold rolled steels containing $0.05wt\%P$ and $0.1wt\%P$. Despite of the complete replacement of Si by Al, the TRIP steel shows tensile strength of 700MPa and total elongation of $35\%$ by addition of $0.1wt\%$ P. Tensile strength of P added TRIP steels is not only affected by the solid solution hardening but also the volume fraction of retained austenite. As P content increases from $0.05wt\%$ to $0.1wt\%$, tensile strength and volume fraction of retained austenite are increased, but elongation is decreased. The lower stability of austenite in $0.1wt\%$ P added steel is responsible for the decrease of the elongation.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.2
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• pp.252-261
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• 2008

Two experiments were conducted to compare the effects of feeding organic acids and antibiotic growth promoters in weaned pigs. In Exp. 1, 96 nursery pigs (Large White$\times$Landrace; initial weight $7.80{\pm}0.07kg$) were randomly allotted into one of four dietary treatments. Pigs in treatment 1 were fed a complex starter diet. Treatments 2 to 4 were the same as treatment 1 but supplemented with antibiotics (200 ppm chlortetracycline plus 60 ppm Lincospectin), 0.5% potassium diformate or 0.5% dry organic acid blend ACTIVATE Starter DA (ASD). During the 4-week post-weaning period, pigs fed ASD or antibiotics had better gain (p = 0.03) and feed efficiency (p = 0.04) than pigs fed the control diet. On d 14 post-weaning, pigs fed the control diet had the lowest fecal lactobacilli count among all dietary treatments (p = 0.02), whereas pigs fed ASD or antibiotics had a trend for lower fecal E. coli count compared to the control pigs (p = 0.08). Serum insulin-like growth factor-1 (IGF-1) of pigs fed ASD did not differ from pigs fed the control diet (p>0.05) at d 14 after weaning. In Exp. 2, 24 weaned pigs (Large White$\times$Long White; initial weight $5.94{\pm}0.33kg$) were allotted into four groups and housed individually. Pigs were fed a control diet or diets supplemented with antibiotics (100 ppm colistin sulfate, 50 ppm Kitasamycin plus 60 ppm Olaquindox), 0.5% or 1% ASD. All pigs were orally challenged with E. coli $K88^+$ on d 5. During d 5 to 14 after challenge, pigs fed antibiotics, 0.5% or 1% ASD had better gain (p = 0.01) and feed efficiency (p = 0.03) than pigs fed the control diet. On d 14, compared to the control pigs, pigs fed 0.5% ASD had higher lactobacilli in the duodenum and pigs fed 1% ASD and antibiotics had a trend for higher lactobacilli in the ileum (p = 0.08). Pigs fed antibiotics, 0.5% or 1% ASD diets tended to have decreased ileal E. coli count compared to those fed the control diet (p = 0.08). Serum interleukin-6 and cortisol and digesta pH values were not affected by treatment or time. These results indicate that feeding ASD can improve the growth performance of weaning pigs, mainly via modulating intestinal microflora populations without affecting gastrointestinal pH or immune indices.

• Microbiology and Biotechnology Letters
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• v.17 no.2
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• pp.154-159
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• 1989

Chromosomal DNA fragments of Bacillus sp. YA-14 isolated from soil as a potent xylan hydrolyzing bacterium, were ligated to a vector plasmid, pBR322, and used to transfer Escherichia coli HB101 cells. The recombinant plasmid pYDC21 was found to enable the transformants to produce xylanase. pYDC21 was found to contain the 3 kb HindIII fragment originated from the Bacillus sp. YA-14 chromosomal DNA by southern hybridization. The optimum temperature and pH for the reaction of xylanse produced by E. coli (pYDC21) were appeared at 50$_7$C and pH 7.0, respectiveiy. the xylanase enzyme was stable between pH 5.0 and 7.0 and maintained stably up to 4$0^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.2
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• pp.139-147
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• 1991

The preservative effect of cellophane film packing on the quality of semi-salted and dried mackerel was studied. The product(P) of semi-salted and dried mackerel was prepared from raw mackerel by filleting, cleaning, soaking in 15%9v/w) salt solution for 30min, draining, packing with cellophane film (PT# 300, thickness:$20{\mu}{\textrm}{m}$) and drying for 4 hrs at $40^{\circ}C$ in hot air dryer. The product (C) was also prepared without cellophane film packing after draining. The product (C) and (P) were stored at $5.0{\pm}0.5^{\circ}C$. After processing and during storage, moisture content of product (P) was higher than that of product (C), but contents of VBN(volatile basic nitrogen), amino nitrogen and TMA of product (P) on dry basis were lower than those of product (C). Viable cell count, TBA value, peroxide value and decreasing rate of polyenoic acid of product (P) were also lower than those of product (C). In sensory evaluation, the shelf life of product (C) was about 9 days and that of product (P) was about 14 days. From the results of chemical and sensory evaluation, it was concluded that cellophane film packing was a good condition for preserving the quality of semi-salted and dried mackerel.

• The Journal of Korean Academy of Orthopedic Manual Physical Therapy
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• v.8 no.2
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• pp.5-17
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• 2002

The aim of study carried out to determine the effects of myofascial release on the cranial arteries velocity from November 11, 2001 to March 29, 2002 the objects were 10 patients who having the tension-type headache at H-hospital This research compared with measure the mean flow velocity middle cerebral artery, posterior cerebral artery, vertebral cerebral artery. Result obtain were as follows; 1. Middle cerebral artery blood velocity between pre treatment and after treatment for 10days experiment was significantly increased 9.76cm/s(p<0.05)in right, 4.88cm/s(p<0.05)in left. 2. Posterior cerebral artery blood velocity between pre treatment and after treatment experiment was difference 6.35cm/s(p<0.01)in right, 5.14cm/s(p<0.01)in left, between pre treatment and after treatment for 5days experiment was 11.48cm/s(p<0.01)in right, 10.74cm/s(p<0.01)in left, between pre treatment and treatment for 10days experiment was 12.92cm/s(p<0.001) in right, 12.68cm/s(p<0.001) in left. 3. Vertebral artery blood velocity between pre treatment and post treatment experiment was difference 4.48cm/s(p<0.05)in right, 6.10cm/s(p<0.05) in left, between pre treatment and after treatment for 5days experiment was 12.50cm/s(p<0.001)in right, 14.40cm/s(p<0.001)in left, between pre treatment and after treatment for 10days experiment was 14.70cm/s(p<0.001)in right, 13.90cm/s(p<0.001)in left.

• Clinical and Experimental Pediatrics
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• v.62 no.2
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• pp.62-67
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• 2019

Purpose: We aimed to determine the prognostic significance of lymphocyte counts and the lymphocytemonocyte ratio (LMR) in pediatric patients with osteosarcoma. Methods: We retrospectively reviewed the medical records of 27 pediatric patients with localized extremity osteosarcoma, treated at the Korea Cancer Center Hospital between May 2002 and March 2016. Leukocyte counts and LMR before treatment and on day 14 (LMR14) of the first cisplatin-doxorubicin chemotherapy round were evaluated. Patients were dichotomized according to the median value of these parameters, and survival rates were compared. Results: The median age of the 27 patients was 9.9 years (range, 3.2-14.1 years) and tumor sites were: distal femur (n=14), proximal humerus (n=7), proximal tibia (n=2), proximal fibula (n=2), and elsewhere (n=2). Patients were followed up on for a median of 76.4 months (range, 4.5-174.7 months), and 5-year overall (OS) and event-free survival (EFS) rates were $66.0%{\pm}9.8%$ and $60.9%{\pm}9.7%$, respectively. Patients with a higher pretreatment lymphocyte count (${\geq}2,320/{\mu}L$) had better OS (90.9% vs. 46.2%, P=0.04) and EFS (83.9% vs. 38.5%, P=0.02). However, the day 14 lymphocyte count was not associated with survival. While no survival difference was observed between patients grouped according to pretreatment LMR (median value, 6.3), patients with a higher LMR14 (${\geq}5$) fared better than those with lower LMR14 (5-year OS: 83.3% vs. 46.3%, P=0.04). Conclusion: Pretreatment lymphocyte count and LMR during chemotherapy had prognostic significance in pediatric osteosarcoma patients. Further studies involving larger cohorts are necessary to validate our findings.

• Food Science of Animal Resources
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• v.40 no.5
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• pp.844-851
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• 2020

The objective of this study was to compare effects of two different aging methods on physical, chemical, and microbial traits of pork loin: Dry and wet-aged meat was hung in the cooler at 8±1℃ and 85±2.1% humidity for 14 days, while wet-aged meat was immersed in a 3.5% salt solution of brine in vacuum pouches. On day 7, pH and moisture content were higher in dry-aged loins than in wet-aged, while drip loss and total plate counts (p<0.05) were lower on day 14. As aging continued, the pH and drip loss of dry-aged loins decreased, while their total plate counts and water holding capacity (WHC) increased (p<0.05). After 7 and 14 days of aging, redness in dry-aged loins was higher than that in wet -aged muscles (p<0.05). On day 14 of aging, hardness, chewiness, and adhesiveness were lower in dry-aged pork loin as compared to those in wet-aged samples (p<0.05). Consequently, the results suggested that dry and wet aging methods differently affects meat quality traits of pork loin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.212-218
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• 2006

Changes of paralytic shellfish poison (PSP) contents, toxicity and toxin composition with pH and storing periods at different temperature in toxic blue mussel, Mytilus edulis, were tested by using fluorometric HPLC method. Toxicity at pH 3 was the highest as 14.1 MU/g $(100\%)$ and showed 12.9 MU/g $(92.1\%)$ at pH 5, 9.0 MU/g $(63.8\%)$ at pH 7, 3.6 MU/g $(25.5\%)$ at pH 9 and 0.8 MU/g $(5.7\%)$ at pH 10 which suggested PSP was unstable at alkaline conditions. The decrease in toxicity during storage days was depend on pH and temperature. The toxicity markedly decreased until during the first S day storage $(19.9\~65.3\%)$ at all pH (3, 5, 7, 9) and temperature (30, 5, $-20^{\circ}C$), but, slightly decreased after then till to 30 days. C group toxin (C1 and C2) was the major components and other toxins such as GTX 1,2,3,4, STX and dcSTX were detected. Among the 8 toxins, GTX1,4, dcSTX and STX were firstly decreased according to the decreasing the toxicity at all processing conditions. The toxicity in blue mussel (14.1 MU/g) were able to remove by heating over 10 minutes at pH higher than 7.