• Archives of Reconstructive Microsurgery
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• v.21 no.1
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• pp.56-60
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• 2012

Purpose: Thumb reconstruction plays most important role in hand injuries because total loss of a thumb constitutes about 40% disability in the hand. The reconstruction can be accomplished by pollicization, free toe-to-thumb transfer, wrap around procedure and lengthening extraction. However, we sometimes need consecutive or double free flaps in the reconstruction of mutilating hand injuries. Methods: We reconstructed a mutilating hand injury in a 54-years old man. Because of severe crushing injury of right thumb and index fingers, we reconstructed a thumb with pollicization using nearly amputated middle finger. Although it survived completely, the adjacent soft tissues which had been covered by fillet flap from the space past was necrosed on 1 month. We debrided the necrotic tissues and covered it with anteromedial thigh perforator free flap consecutively because he had an anatomical variation in branches of lateral femoral circumflex artery. Results: He had an uneventful postoperative course without any complication such as infection, dehiscence and flap necrosis. Three months later, he had undergone tenolysis and defatting procedure of flap site. He recovered the some amount of grip function and was happy with the result. Conclusion: In severe hand trauma including thumb amputation, thumb reconstruction using pollicization and perforator free flap could be an alternative option. It provides minimal donor site morbidity and an acceptable functional result.

• Journal of Korean Society of Steel Construction
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• v.28 no.5
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• pp.303-312
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• 2016

Many researches on the application of stainless steels as structural steels have been performed thanks to their material properties such as superior ductility and corrosion resistance. Ferritic stainless steels(STS430) with little or no nickel have been used increasingly in building structure because it is inexpensive compared to austenitic stainless steels(STS304) with nickel, but provide performances similar to the austenitic stainless steel. This paper deals with block shear fracture behavior of base metal in stainless steel welded connection. Although the block shear fracture behavior for welded connection due to stress triaxiality is different from that of bolted connection, the block shear strength of welded connection in current design specifications has been predicted based on that of bolted connection. The main parameters are weld length and welding process(Arc and TIG welds). The ultimate strengths of TIG welded specimens were higher than those of arc welded specimens and current design predictions by AISC, EC3 etc. were compared with test strengths.

• Journal of Welding and Joining
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• v.30 no.2
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• pp.65-69
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• 2012

Environmental and health concerns over the lead have led to investigation of the alternative Pb-free solders to replace commonly used Pb-Sn solders in microelectronic packaging application. The leading candidates for lead-free solder alloys are presently the near eutectic Sn-Ag-Cu alloys. Therefore, extensive studies on reliability related with the composition have been reported. However, the insufficient drop property of the near eutectic Sn-Ag-Cu alloys has demanded solder compositions of low Ag content. In addition, the solder interconnections in automobile applications like a smart box require significantly improved vibration resistance. Therefore, this study investigated the effect of alloying elements (Ag, Bi, In) on the vibration fatigue strength. The vibration fatigue was conducted in 10~1000Hz frequency and 20Grms. The interface of the as-soldered cross section close to the Cu pad indicated the intermetallic compound ($Cu_6Sn_5$) regardless of solder composition. The type and thickness of IMC was not significantly changed after the vibration test. It indicates that no thermal activities occurred significantly during vibration. Furthermore, as a function of alloying composition, the vibration crack path was investigated with a focus on the IMCs. Vibration crack was initiated from the fillet surface of the heel for QFP parts and from the plating layer of chip parts. Regardless of the solder composition, the crack during a vibration test was propagated as same as that during a thermal fatigue test.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.221-235
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• 2011

This study focuses on the qualitative characteristics of mackerel marinated with herb extracts. By differentiating the amounts of garlic, ginger and basil, the optimal amount of each ingredient to he added has been found. According to the result of the experiment, the highest level of preference has been shown for the combination of 3% of garlic, 3% of ginger and 2% of basil, generating the optimal amounts to be added. Since the pH change shown by the mackerel marinated by adding the optimal combination of 3% of garlic, 3% of ginger and 2% of basil is included in the range of pH 6.2-6.4, which is the initial point of decomposition for red-fleshed fish, it can be considered to be appropriate for the qualitative characteristics of the product. According to the differences test, GA3 bas shown the lowest level of strength, making it soft. Also, GA3 has shown the highest level of elasticity together with the characteristic of being moist. As a result, it can be said that garlic is better than ginger and basil. According to the preference test, GA3 has shown the highest level of preference in terms of appearance, flavor, texture, taste and overall preference. By considering the above results of the experiment, GA3 (3% of garlic) can be regarded as the optimal amount to be added.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.6
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• pp.839-846
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• 1994

Changing concepts in fishery science increasingly are recognizing depletion of traditional stocks, utilization of alternate(non-traditional) species, demand for high quality products, and a total resource utilization approach. Innovative practices are occurring in fisheries processing wherein solid and liquid discharges are no longer treated as 'waste,' but rather as valuable feedstocks for recovery of a variety of value-added ('value enhanced') by-products. Among these are protein hydrolysates, soluble proteins and amino acids, proteolytic enzymes, flavor and flavor extracts, pigments, and biopolymers such as chitosan. Properties and applications of this deacetylated derivative of chitin are noted. Crustacean processing by-products are discussed in terms of their serving as materials for generation of natural flavors and flavor extracts, and products such as fish sauces using contemporary enzymatic techniques. Various food and feed applications of fisheries processing by-products are illustrated with increased usage seen in formulated diets for an expanding aquaculture market. Examples are given of aquaculture becoming increasingly significant in global fisheries resource projections. Critical issues in the international seafood industry Include those of seafood quality, processing quality assurance (HACCP), and recognition of the nutritional and health-related properties of fisheries products. A variety of current seafood processing research is discussed, including that of alternate fish species for surimi manufacture and formulation of value-added seafood products from crawfish and blue crab processing operations. Increasing emphasis is being placed on international aspects of global fisheries and the role of aquaculture in such considerations. Coupled with the need for the aquatic food industry to develop innovative seafood products for the 21st century is that of total resource utilization. Contemporary approaches in seafood processing recognize the need to discard the traditional concept of processing 'waste' and adapt a more realistic, and economically sound, approach of usable by-products for food and feed application. For example, in a period of declining natural fishery resources it is no longer feasible to discard fish frames following fillet removal when a significant amount of residual valuable flesh is present that can be readily recovered and properly utilized in a variety of mince-based formulated seafood products.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.16 no.2
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• pp.28-33
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• 2017

Recently, the operation of precision pocket machining has been studied for the high speed and accuracy in industry to increase production and quality. Moreover, the demand for products with complex 3D free-curved surface shapes has increasing rapidly in the development of computer systems, CNC machining, and CAM software in various manufacturing fields, especially in automotive engineering. The type of aluminum (Al6061) that is widely used in aerospace fields was used in this study, and end-mill down cutting was conducted in fillet cutting at a corner with end-mill tools for various process conditions. The experimental results may demonstrate that the end mill cutter with four blades is more advantageous than that of the two blades on shape forming in the same condition precise machining conditions. It was also found that cutting forces and tool deformation increased as the cutting speed increased. When the tool was located at $45^{\circ}$ (four locations), the corner was found to conduct the maximum cutting force rather than the start point of the workpiece. The experimental research is expected to increase efficiency when the economical precision machining methods are required for various cutting conditions in industry.

• Microbiology and Biotechnology Letters
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• v.13 no.1
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• pp.1-5
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• 1985

File fish fillets collected from markets were analyzed for their microbial load and microflora, resulting in the level of aerobic mesophiles ranged from $3.5{\times}10^3$ to $1.1{\times}10^8CFU/g$, total coliforms from less than 2.3 to $4.6{\times}10^5MPN/g$, fecal coliforms from 1ess than 2.3 to $1.1{\times}10^5MPN/g$, Enterobacteriaceae from $3{\times}10$ to $4.4{\times}10^5CFU/g$ and fecal Streptococci from $1.6{\times}10^2$ to $7.6{\times}10^6CFU/g$ having Staphylococcus hominis, Staphylococcus hemolyticus, Micrococcus varians, Micrococcus luteus and Streptococcus cremoris as constituent microorganisms of aerobic mesophiles, Escherichia coli and Proteus rettgeri of Family Enterobacteriaceae, and Streptococcus faecium and Streptococcus avium of fecal Streptococci.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.3
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• pp.183-189
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• 2009

This study was conducted to prepare salmon patty using muscle separated from salmon frame (SPFM) and to investigate the food component characterization. When compared to salmon patty with fillet muscle (SPM), SPFM was lower in the moisture content, while it was higher in crude lipid content. However, no differences in the ash and protein contents between SPFM and SPM were found. Compared to SPM, the Hunter color value in cross section of cooked SPFM was higher in a and $\Delta$E values, while the color was lower in Land b values. Trichloroacetic acid soluble-N content of SPFM was 279 mg/100 g, which was insignificantly different (P>0.05) compared to those of SPM and commercial patty. The hardness of SPFM was 0.44 kg/$cm^2$, which was insignificantly different (P>0.05) compared to that of SPM, while was higher than that of commercial patty. The major fatty acids of SPFM were 16:0 (16.5%), 18:1n-9 (29.2%) and 18:2n-6 (26.1%). The 20:5n-3 and 22:6n-3 were also detected in high composition. The total amino acid content of SPFM was 16.6 g/100 g, which was similar to that of SPM. However, the total amino acid of SPFM was 14% higher than that of commercial patty. From the results of the mineral content, SPFM was higher than that of SPM in Fe and Ca, while the K in SPFM was lower. According to the result of sensory evaluation on the color, flavor and taste, no significant differences in all sensory items between SPFM and SPM were found.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.2
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• pp.97-104
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• 1988

Condensed phosphates have been used in various meat products to enhance the water holding capacity, to improve texture and to prevent the development of off flavors and off odors. This study was intended to observe the effects of poly - and pyrophosphate on the growth of sanitary indicative bacteria and food poisoning bacteria. The bacteriostatic effect of poly - and pyrophosphates against Gram positive bacteria was much stronger than that of against Gram negative organisms. The effective inhibitory concentration of sodium polyphosphate on the growth of bacteria was varied by species such as $0.3\%$ to Staphylococcus aureus, $0.9\%$ to Salmonella, and more than $1.0\%$ to Escherichia coli in nutrient broth. When Staphylococcus aureus suspension was treated with $0.5\%$ sodium polyphosphate at $35^{\circ}C$ for 1 hour, the release of UV-absorbing substances from the organism was confirmed. However no significant effect was observed in Escherichia coli under the similar condition. When alaska pollack fillets were dipped in $ 3.5\%$ sodium polyphospahate at $2^{\circ}C$ for 1 min. prior to freezing, the viable cell count and coliform MPN's of the frozen product were decreased with the range of 30 to $50\%$ in comparison with those of control.

• Journal of Korean Society of Steel Construction
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• v.13 no.5
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• pp.547-556
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• 2001

This study presents new method in which to derive the constraint coefficient from the quantity of angular deformation by welding measured by varying the shape of welded joints and the magnitude of constraints by varying the shape of welded joints and the magnitude of constraints by experiment and from the result analyzed by elastic FEM method and then to decide equivalent load with it The numerical analysis results by this new method verified the validity by agreeing with the experimental result on specimen. In addition These results are applicable to the prediction of the quantity of welding deformation for large structures regardless of the size and the shape While in the effects of the constraints based on the shape of welded joints in the case of Butt welding when the constraint coefficients are not considered the deformed quantity is produced larger than one by the experiment and consequently is largely affected by the constraints But in the case of Fillet welding the deformed quantity is seldom affected regardless of considering the constraint coefficients or not.