• Journal of Chest Surgery
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• 제27권3호
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• pp.238-240
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• 1994

We performed post-operative hemodynamic evaluation and lung perfusion scan after left lung transplantation in dog. The heart & lungs were extracted from donor dog while the both lungs were flushed with 4oC Euro-Collin`s solution after heparinization & infusion of prostaglandin E1.In the recipient dog, anastomosis of the left atrial cuff was performed by continuous 4-0 Prolene everted suture, and bronchial anastomosis by telescope method with 4-0 Prolene continuous suture. The end-to-end anastomosis of left main pulmonary arteries was performed with continuous 6-0 Prolene suture. After closure of left thoracotomy incision, the lung perfusion scan was performed post operative 2 days for evaluation of the function of the transplanted lung which showed good perfusion. The dog was sacrificed in the post-operative 5 days for autopsy.

• Journal of Fashion Business
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• 제8권3호
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• pp.10-19
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• 2004

The purpose of this research is to reveal the antimicrobial activity of pet-dog clothes by investigating the bacteria resistance of 4 kinds of pet-dog clothes materials. 1. Investigation Results of Pet-Dog Clothes 64.7% of 150 survey participants, revealed they had pet-dog clothes. Hand laundering was 67.0%, while the laundering of both human and animal clothes was 9.2%. The greatest washing frequency was once every 2 weeks. So, the subjects didn't seem to think high of hygienic matters. Even though no if any relations were reported by 34.7% of the subjects, there were some experiences like sneezing or coughing (41.3%), slight itching (20.7%), and acute skin allergies. There were such hugging methods as heart to heart to the center (22.7%), face to face and around the mouth (16.7%), and below the heart with the dog's face outward (15.3%). Thus, hugging the dog near the pet-lover's face seems to be the cause of respiratory diseases including sneezes and coughs. 2. Results of the Anti-Bacteria Experiment of Pet-Dog Clothes Materials According to the analysis of the germs collected and cultured in this study to reveal the properness of pet-dog clothes materials, they were bacteria or bacilli in shapes. Spore growth was active in the order of such experimental materials as artificial leather > cotton > cotton/ nylon > polyester (finest thread). In terms of germ groups, the order was polyester(finest thread) > cotton > cotton/ nylon > artificial leather.

• Journal of the Korean Society of Food Culture
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• 제4권4호
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• pp.369-374
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• 1989

This study was designed to evaluate the sensory characteristics and consumer preference of dog meat foods as compared with beef ones. The sensory evaluation was conducted by a 10-member trained panel and 109 persons ranging in age from 23 to 59 participated in the consumer research. The results were summarized as follows: 1. The sensory characteristics. 1) In case of the meats boiled in water, it did not show any significant differences between dog and cow's meat in color as well as off-flavor. On the contrary, the other characteristics such as odor, tenderness, juiciness and oiliness of dog meat were evaluated stronger than those of beef. 2) when the meats were cooked as Tang (a kind of soup), the dog meat did not show any significant differences from beef not only in color and off-flavor but also in odor. 2. The consumer preference. 1) It appeared that consumers somewhat preferred beef Tang to dog meat Tang. However, they rated dog meat Tang as the 'neither liked nor disliked' food on an average. 2) Male consumers showed higher preference than female did for the dog meat tang. On the overall, dog meat foods are regarded to have some desirable sensory characteristics and can be acceptable to most people.

• Journal of Animal Science and Technology
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• 제45권2호
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• pp.191-198
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• 2003

This study was carried out to investigate a usefulness of the microsatellite DNA markers for individual identification and parentage verification in three dog breeds. A total of 59 random dog (31 Chiwawa, 20 Poongsan, 8 Labrador Retriever) samples were genotyped by using 14 markers (Chiwawa dog), 16 markers (Poongsan dog), and 12 markers (Labrador Retriever dog) among the 17 international standard markers (PEZ1, 3, 5, 6, 8, 10, 11, 12, 13, 15, 16, 17, 20, 21, FHC2010, FHC2054 and FHC2079), respectively. The number of alleles per locus varied from 4 to 14 with a mean value of 6.07 in Chiwawa dog, 2 to 9 with a mean of 4.75 in Poongsan dog, and 3 to 5 with a mean of 4.00 in Labrador Retriever dog. Observed heterozygosity was ranged 0.419${\sim}$0.968 (mean 0.755), 0.300${\sim}$0.950 (mean 0.597) and 0.125${\sim}$0.750 (mean 0.604), and expected heterozygosity was ranged 0.432${\sim}$0.883 (mean 0.711), 0.262${\sim}$0.817 (mean 0.559) and 0.425${\sim}$0.808 (mean 0.660) in these three dog breeds. PIC value was ranged 0.397${\sim}$0.856 (mean 0.659), 0.222${\sim}$0.772 (mean 0.503) and 0.354${\sim}$0.717 (mean 0.563) in these three dog breeds. Of the 17 markers, PEZ1, PEZ3, PEZ6, PEZ10, PEZ12 loci, PEZ1, PEZ6, PEZ13 loci, and PEZ8, PEZ12 loci have relatively high PIC value (＞0.7) in Chiwawa dog, Poongsan dog and Labrador Retriever dog, respectively. The exclusion probability was ranged 0.240${\sim}$0.741, 0.111${\sim}$0.616, and 0.198${\sim}$0.529, and the combination of microsatellite loci was 0.9999, 0.9991, and 0.9968 in Chiwawa dog, Poongsan dog and Labrador Retriever dog, respectively. These results can give basic information for developing parentage verification and individual identification system in these three dog breeds.

• Journal of the Korean Society of Food Culture
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• 제4권4호
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• pp.357-368
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• 1989

In this study, the kinds of Dog Meat Cooking, side dishes, ingredients, seasonings and recipes were surveyed in 21 Dog Meat Cooking restaurants in Korea from July to August of 1989. 1. Actually, there were four Dog Meat Cooking recipe. Tang (soup:湯) has been served in 20 (95.2%) restaurants and Sukyuk(boiled in water:熟肉) in 19(90.5%) ones. Junkol(boiling vegetables and meat with seasoning:煎骨) and Muchim(sauteed with seasoning:무침) has been done in 16(76.2%) and 10(47.6%) restaurants, respectively. 2. According to the frequencies, the main seasonings when served were roasted perillar powder (95.2%), soybean paste (95.2%), vinegar(81.0%), Dadegi (mixed much red pepper powder, minced ginger, minced garlic, minced onion and black pepper powder, 66.7%), pepper(61.9%), salt(61.9%), salt(61.9%), minced ginger(57.1%), minced garlic(57.1%) and prepared mustard(38.1%). 3. The number of side dishes were 26. Among vegetables, green pepper(90.5%), sliced garlic(81.0%) were served. Chinese cabbage(61.9%) and Kagtuki(42.9%) out of Kimchi and leek salad(28.6%) were also served. 4. The total 17 ingredients were used in Dog Meat Cooking. The major one were white onion (100%), perillar leaf(72.2%), leek(66.6%) and parsley(47.2%).

• Journal of Veterinary Clinics
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• 제18권1호
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• pp.82-84
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• 2001

An 11 kg, 7-year-old male pug dog with lameness and tumor of the 2-3rd interdigital portion of the right forelimb was referred to the Veterinary Medical Center of the Tokyo University. On the clinical examination findings, the tumor size was $3{\times}3 cm but alopecia and necrosis were not found. On the radiological findings, a bone lysis was found in the phalanges of digit II of the right forelimb but pulmonary metastasis was not found. The mass was removed with metacarpal bone. Histopathological examination of the mass revealed highly differentiated hemangiopericytoma. Two weeks after the operation, the dog was irradiated by orthovoltage radiation. The source of irradiation was 300 kV, 4mA, 4Gy and a focal spot to skin distance of 40 cm using 1.0 Cu, 1.0Al filter. The radiation therapy was performed twice a week for 5 weeks. The dog showed no recurrence and no metastasis. It was thought that the surgery and radiation therapy treatment was quite a useful method to treat a canine heman-giopericytoma.

• Journal of information and communication convergence engineering
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• 제19권1호
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• pp.29-35
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• 2021

While the population of pet dogs and pet-related markets are increasing, there is no convenient and reliable tool for pet health monitoring for pet owners/caregivers. In this paper, we propose a mobile platform-based pre-diagnosis system that pet owners can use for pre-diagnosis and obtaining information on coping strategies based on their observations of the pet dog's abnormal behavior. The proposed system constructs symptom-disease association databases for 100 frequently observed diseases under veterinarian guidance. Then, we apply the possibilistic fuzzy C-means algorithm to form the "probable disease" set and the "doubtable disease" set from the database. In the experiment, we found that the proposed system found almost all diseases correctly, with an average of 4.5 input symptoms and outputs 1.5 probable and one doubtable disease on average. The utility of this system is to alert the owner's attention to the pet dog's abnormal behavior and obtain an appropriate coping strategy before consult a veterinarian.

• Journal of Fashion Business
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• 제17권5호
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• pp.120-137
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• 2013

Nowadays, due to the increase of the aging population and the decreased size of the traditional nuclear family, pet dogs are considered to be important member of the family. The pet industry has been growing every year; subsequently, is essential to develop practical patterns and designs which are appropriate for the structure and movement of pet dogs. However, studies for developing a new form of pet dog's wear patterns and designs are limited. This study develops an all-in-one pattern which is based on pet dog's size, designs pet dog's wear items based on all-in-one patterns, and provides support to the manufacture of pet dog's wear. The results are as follow: 1) An analysis for the categories and design characteristics of all-in-one pet dog's wear according to the research from the online pet dog's wear shopping sites is provided. Eight categories are classified as follows: rompers, body suit, coveralls, training suit, special clothing, overalls, rain coat, and hanbok. 2) The production of all-in-one pet dog's wear basic pattern based on the basic bodice pattern from the prior studies and the manufacturer's patterns are being displayed. 3) Developments of the patterns and designs for eight all-in-one clothing consider the design characteristics and the situations. 4) Developments of the previous eight items illustrate the results of this research.

• Reproductive and Developmental Biology
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• 제34권3호
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• pp.253-256
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• 2010

This study was performed to investigate the characteristics within ages and freezing tolerance of spermatozoa in Jindo Dog. Experimental animals were selected 12 herds within 1~8 year's old and collected semen for 2 times in a week. Collected semen was evaluated whole volume and sperm number with CASA system (SIAS, Medical Supply, Korea). Then seminal plasma were separated and diluted with modified Tris-egg yolk extender and added 4, 6 and 8% glycerol for 4 times to final concentration and equilibrated for 1.5 hrs. Before and after freezing, equilibrated semen were evaluated the survival rates. Total volume of sperm at 1~2 year old group is as $5.2{\times}10^8\;cells/ml$ largest and there were no significance among groups. The motility of 1~2 year old group is highest as 90.9% and there were significance among groups. Abnormal sperm showed similar among groups. The survival rate in terms of pre-freezing and post-freezing were decreased all levels of glycerol and reveled 87.0% to 64.5% in 4%, 87.5% to 51.9% in 6% and 73.4% to 29.7% in 8%, there were significant difference among the groups (p<0.05). These results suggest that the optimal sperm-freezing methods in Jindo Dog are utilized with modified Tris egg-yolk extender with 4% glycerol and were improve the reproductive activity by these methods.

• Culinary science and hospitality research
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• 제24권1호
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• pp.122-129
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• 2018

The purpose of this study is to understand the evolution of food culture by applying the evolutionary mechanism to the process of forming the dog meat culture. To do this, this study first examined mutation, selection, and replication as a evolutionary mechanism by biological genes and explain the evolutionary process of food culture by applying so-called 'mime' which is a virally-transmitted cultural symbol or social idea. A meme acts as a unit for carrying cultural ideas, practices, that can be transmitted from one mind to another through writing, speech, gestures, rituals, or other imitable phenomena with a mimicked theme. In addition, this study also intended to use in-depth interviews on how people have diverse cultural perspectives interpret and accept edible culture of dog meat. In Korea, which was a traditional farming society, dog meat which is easier to obtain compare to beef has been chosen as an important source of protein. And this choice has been repeatedly reproduced through generations. However, the current generation's awareness of the edible culture of dog meat has changed. The meme of pet culture has been selected and replicated, and this cultural evolution will eventually lead to the culling of dog meat.