• Journal of dental hygiene science
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• v.14 no.3
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• pp.319-324
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• 2014

The aim of this study was to evaluate influences of titanium dioxide ($TiO_2$) concentrations and irradiation times on growth of Streptococcus mutans when irradiated by visible light (405 nm wavelength) and by ultraviolet light (254 nm wavelength). To find the optimal antibacterial concentration of $TiO_2$, 0.01, 0.1, 1.0, and 10.0 mg/ml $TiO_2$ suspension was prepared with sterilized distilled water. S. mutans cultured media was added to $TiO_2$ solution to set the final cell count to $10^4CFU/ml$. The photocatalytic reaction was induced by irradiating 254 nm and 405 nm lights for 10 minutes. To compare the bactericidal activities according to irradiation times, all photocatalytic reaction was carried out with 0.1 mg/ml $TiO_2$ for 0, 10, 20, 30, and 40 minutes with both lights. After the photocatalytic reaction, $100{\mu}m$ of the reaction mixture was immediately plated on brain heart infusion agar. These plates were placed at 5% $CO_2$, $37^{\circ}C$, for 24 hours and the bacterial colonies were counted. All experiments were performed in quintuplicate. One-way ANOVA was used to determine whether there were any significant differences between the $TiO_2$ concentrations or the irradiation times. The most effective concentration of $TiO_2$ for its photocatalytic bactericidal effect on S. mutans was 0.1 mg/ml when irradiated with 254 nm and 405 nm lights. The longer the irradiation time, the bigger the bactericidal effect for both wavelengths. Over 99% of bacteria in the inoculum were killed after irradiation with 254 nm for 20 minutes and with 405 nm for 40 minutes. In conclusion, a photocatalytic reaction of $TiO_2$ induced by visible light of 405 nm constitutes the bactericidal effect on S. mutans.

• Tuberculosis and Respiratory Diseases
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• v.40 no.2
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• pp.112-122
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• 1993

Backgrounds : The goal of drug therapy in pneumoconiosis is to inhibit the progression of pulmonary fibrosis related to a toxic effect of the inhaled substance. Although there have been many studies on the therapy of pneumoconiosis, it is still elusive. Quinolyl piperazine phosphate (QP), a derivative of chloroquine, is less toxic, more effective, and longer action than chloroquine. This investigation was performed to examine the effect of the quinolyl piperazine phosphate in silicotic rats. Methods : The silica group was administered intratracheally by 40 mg free silica dust with 0.5 ml normal saline, and the QP group was orally administered QP 10 mg per week after free silica instillation. The animals in the silica group and the QP group were killed at the 1st, 3rd, 8th and 20th week after free silica instillation. We observed the total cell count in bronchoalveolar lavage fluid, luminol-dependent chemiluminescence by viable alveolar inflammatory cells, the dry weights and the amount of hydroxyproline in the left lung and the histopathologic examination in the right lung. Results : 1) The total number of cells of bronchoalveolar lavage fluid in the QP group tended to be decreased in comparison with the silical group. But, It was not significant. 2) Luminol-induced chemiluminescence by viable alveolar inflammatory cells in the QP group was similiar to that in the silical group. 3) The dry weights in the left lung at the 3th and 8th week in the QP group were significantly decreased compared to the silical group. 4) The total amount of hydroxyproline at the 3rd week of the QP group were significantly decreased compared to the silical group. In the silica group, the total amount of hydroxyproline was significantly increased at the 3rd week compared with the 1st group. But, in the QP group, it was significantly increased at the 8th week. 5) In tissue pathology, the infiltration of inflammatory cells around bronchiole, and the number and the size of silicotic nodule in the QP group were similar to the silica group. But, the extent of fibrosis is less than the silica group. Especially we observed progressive massive fibrosis which located in the periphery in 3 cases among the silica group, but couldn't observe in the QP group. Conclusions : QP doesn't significantly suppress the pulmonary fibrosis consequent to the intratracheal instillation of free silica dust, but delay the progression of fibrosis.

• Food Science and Preservation
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• v.22 no.1
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• pp.36-43
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• 2015

The edible crab is among the rich resources that can be used as materials for food products, but living crabs and crabs marinated in soy sauce are the only widely utilized materials for food products. For seafood development, research is needed to promote the use of crabs in various products. In this study, the quality changes of fried rice prepared with crab meat, crab emulsion sauce and crab cooker effluent were investigated. The pH and acidity values did not show any significant difference at $-20^{\circ}C$. The acidity of the fried rice continuously increased during storage at 4 and $25^{\circ}C$. The VBN and TBA values of the fried rice stored at 4 and $25^{\circ}C$ were significantly higher than those of the fried rice stored at $-20^{\circ}C$ during the storage period. The viable cell count of the fried rice stored at $-20^{\circ}C$ changed little during the storage period while that of the fried rice stored at 4 and $25^{\circ}C$ rapidly increased over 2 weeks. For the fried rice stored at $-20^{\circ}C$, the overall quality did not show significant differences during the storage period. In conclusion, the best storage temperature for both quality and safety was found to be $-20^{\circ}C$. At such storage temperature, the quality of the stored instant rice using crab meat did not change, and through research the expanding possibilities of using crab materials were confirmed.

• Food Science and Preservation
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• v.24 no.1
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• pp.84-92
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• 2017

Chicken breast jerky (CJ) was prepared by drying chicken breast at $50^{\circ}C$ for 9 hrs after marinating it in a various sweetening sauce including white sugar (WS), brown sugar (BS), rice syrup (RS), fructooligosaccharide (FO), pineapple concentrate (PC), Rubus coreanus extract (RCE), or honey (H), and its physicochemical and sensory properties were investigated. The CJ was found to contain 22.5-25.0% moisture, 41.0-46.6% protein, and 0.4-1.0% fat, which indicates that it could serve as a high-protein and low-fat snack. The type of sweeteners significantly affected the yield, pH, total viable cell count, and water activity of the CJ, showing ranges of 40.9-50.1%, 5.2-5.9, $2.5-6.2{\times}10^4CFU/g$, and 0.74-0.81, respectively. Both the water activity and pH were the lowest in CJ-RCE where of the highest in CJ-WS. The cohesiveness, springiness, and chewiness of the CJ significantly differed depending on the type of sweeteners (p<0.05). CJ-RCE showed the best taste and overall acceptability in a sensory test. After storage at $50^{\circ}C$ for 2 weeks, thiobarbituric acid reactive substance (TBARS) content (58.3 malondialdehyde (MDA) mg/kg) of CJ-RCE was much lower than those of control beef (75.6 MDA mg/kg) and pork jerky (98.0 MDA mg/kg), showing the good oxidative stability of CJ-RCE. Overall, marination in RCE sauce was suitable for the preparation of CJ with good quality in terms of its water activity, fat and protein contents, sensory property and oxidative stability.

• Korean Journal of Food Science and Technology
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• v.17 no.5
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• pp.389-398
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• 1985

To shorten the processing of cheese slurry, four different slurries, ie, Control, Cheddar 1 and 2, and Italian-type that were made of Na-caseinates, cream, trace elements, lactic culture, and enzymes were fermented at $30^{\circ}C$ for 7days with daily stirring. PH, titratable acidity, soluble nitrogen, viable cell count, active SH groups, total volatile fatty acid, free fatty acid, electrophoretic patterns of degraded caseins, and viscosity were analyzed to investigate physicochemical properties of fermented slurries. Acid production was accelerated in the cheese slurries with protease than that without the enzyme and PH of the former was decreased after three days of fermentation to 4.90. The Change of titratable acidity agreed to PH patterns. Soluble nitrogen of the Control slurry was increased slowly for four days and then rapidly to 40% of total nitrogen while those containing protease to 70%. The protease of lactic cultures used (Streptococcus lactis and Streptococcus cremoris) broke down as-casein more rapidly than $\beta$-casein and most proteins were degraded to peptides and amino acids after three days of fermentation. Total volatile fatty acids were increased by added lipase and free fatty acids composition analyzed by GLC in cheddar slurry with 0.00001% lipase was similar to that of commercial cheddar cheese, while that in Italian-type slurry was a half of that in commercial Italian cheese. Active SH groups were increased in the cheese slurries with glutathione from fourth day of fermentation. The viscosity of slurries decreased very rapidly by addition of protease.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.57-63
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• 2009

In this study, seasoning sauces were prepared with Geranium thunbergii sieb. et Zucc. (1%, PGT), Crataegi fructus (1%, PCF) and their combination (0.5% PGT + 0.5% PCF, bPMGC) and then the quality characteristics of the sauces and seasoned pork were investigated. The lightness, redness and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of the sauces were increased by the addition of Crataegi fructus. Sensory qualities such as taste, color and overall acceptability were scored higher in the sauce prepared with Crataegi fructus than the control. The viable cell counts of pork seasoned with the various sauces were 5.04 CFU/g (control), 4.59 CFU/g (PGT), 3.88 CFU/g (PCF) and 4.38 CFU/g (PMGC) after storage for 15 days at $4^{\circ}C$, respectively. The coliform count of the control pork was below 1.0 CFU/g after storage for 25 days and coliform were not detected in PGT, PCF and PMGC after storage for 10 days at $4^{\circ}C$. The thiobarbitunc acid reaotive substance values of PGT, PCF and PMGC were significantly lower than that of control, but volatile basic nitrogen contents were not significantly different between the treated and untreated pork samples during storage. Cooking loss increased in all treatments during storage for 25 days and their water holding capacity increased during storage for 10 days and decreased thereafter. The lightness, redness and yellowness values of PCF were higher than those of the control. The sensory qualities of PCF, including taste, color and overall acceptability, were significantly improved compared to the control. Finally, the pork seasoned with the sauce containing 1% Crataegi fructus extract had significantly improved shelflife, water holding capacity, inhibition of rancidity, color and sensory quality.

• Pediatric Infection and Vaccine
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• v.4 no.2
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• pp.265-270
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• 1997

Purpose: Rapid diagnosis and prompt treatment remain the cornerstone of management of patients with meningitis. Examination of cerebrospinal fluid(CSF) for glucose, protein, cells, and organisms is necessary for accurate diagnosis, but in many parts of the world facilities do not exist to do so. We tested CSF samples from 69 children with suspected meningitis with urinary reagent strips and analyzed the results to know the usability of urinary reagent strips in diagnosis of meningitis. Methods: 69 CSF samples obtained from children with suspected meningitis were analysed. Each sample was divided into two; one was sent to the laboratory for routine diagnostic evaluation, and the other was tested with the reagent strip(Combur10 Test M). Laboratory values of CSF glucose, protein, and leucocytes for each CSF sample were plotted against the corresponding reagent-strip category. Results: There was good agreement between the dipstick and laboratory values for CSF protein and cell count but not for glucose. Conclusion: Rapid diagnosis of meningitis could be made with three component of the Combur10 test strip. It is easy to do and would be of particular value to those working in parts of the world where no laboratory facilities exist.

• Childhood Kidney Diseases
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• v.17 no.2
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• pp.49-56
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• 2013

Purpose: IgA nephropathy (IgAN) is one of the major causes of end-stage renal disease. Mass school urine screening (SUS) has been performed to enable early detection of chronic renal diseases, including IgAN. We wanted to evaluate the patients with IgAN, including those diagnosed through SUS. Methods: Between 1998 and 2010, 64 children were diagnosed with IgAN based on renal biopsy results obtained at the Pediatric Nephrology Department, ${\bigcirc\bigcirc}$ University Hospital. We divided these patients into the SUS group (37 cases), diagnosed through SUS, and the symptomatic (Sx) group (27 cases), diagnosed clinically. The medical records of both groups were analyzed retrospectively. Results: The mean age of the SUS and Sx groups was $10.8{\pm}2.7$ and $9.5{\pm}3.4$ years (P >0.05), respectively. Both groups had a higher proportion of male patients. The time from the notification of an abnormal urinary finding to a hospital visit or renal biopsy was shorter in the Sx group than in the SUS group. Regarding clinical manifestations, there were fewer cases with gross hematuria (P <0.001) and edema (P =0.008) in the SUS group, but there were no differences in terms of the therapeutic regimen and treatment duration. Regarding laboratory parameters, the Sx group had a higher white blood cell count (P =0.007) and lower hemoglobin (P =0.007) and albumin (P =0.000) levels. There were no differences in the renal biopsy findings in both groups, based on the history of gross hematuria or the severity of proteinuria. However, in all 64 patients with IgAN, the light microscopy findings (Hass classification) were related to a history of gross hematuria or the severity of proteinuria. Conclusion: There were no significant clinical and histological differences between the groups, as both had early stage IgAN. Although SUS facilitates the early detection of IgAN, long-term, large-scale prospective controlled studies are needed to assess the benefits of early diagnosis and treatment in chronic renal disease progression.

• Journal of Animal Environmental Science
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• v.2 no.1
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• pp.41-52
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• 1996

This experiment was carried out to study the effect of sprinkler and fan cooling system on the physiological parameter, milk production and milk composition for Holstein cows in hot, humid climates. Thirty cows were assigned to one of two sections of open-sided loose barn. Water nozzles of sprinkler system were spaced in line at 1.2m intervals. Forced air was provided by 85cm diameter fans at rate of 3.4㎥/sec. The results obtained from these experiments are as follows: 1. There was no significant difference in meteorological data between control and fan + sprinkler cooling system(treatment group). 2. Skin temperature and rectal temperature of the treatment group were significantly lower than those of the control group (32.96 : 39.53$^{\circ}C$ vs 34.02 : 41.21$^{\circ}C$ respectively) (P<0.05). 3. Serum cortisol concentration of the treatment group(0.90$\mu\textrm{g}$/dL) was lower than that of control group(1.44$\mu\textrm{g}$/dL)(P<0.05). 4. Milk production of cows cooled with a sprinkler and fan cooling system was significantly higher than that of no cooling system (P<0.0l). 5. Lactose, protein and solid-not-fat content of milk were not changed by the treatments. Milk fat content of the control(3.23%) was low compared with the treatment group(3.38%). Somatic cell count was reduced by 26.63% in the treatment. The results indicate that a sprinkler and fan cooling systems can provide an effective means to relieve heat stress and enhance productivity of lactating Holstein cows during hot and humid summer season.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.76-82
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• 2018

This study evaluated the physicochemical properties of a novel black bean milk yogurt made by lactic acid producing bacteria isolated from vinegar (Bacillus acidiproducens, BA) and kimchi (Lactobacillus plantarum, LP). Commercially available Lactobacilli mixture for yogurt (YF) were regarded as control bacteria. To investigate optimal conditions to make black bean yogurt, different types of bacteria (BA and LP) and dilution ratios of black bean milk and water (1:1, 1:1.5, and 1:2) were used. Titratable acidity and pH were affected by these dilution ratios, but not by the different types of Lactobacilli used. Titratable acidity and pH were lowest in the 1:1 diluted sample. The visible cell count, sugar content, and viscosity were significantly higher in the sample containing the black bean milk: water ratio of 1:1 than the rest of the samples. In the sensory test, black bean yogurt made with BA showed a higher overall acceptability score, similar to yogurt made with YF. In conclusion, black bean yogurt made by fermentation with BA and with 1:1 black bean milk:water dilution ratio was better than ones made with LP and at other dilution ratios.