• Title/Summary/Keyword: Mixed Products

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HER-2/neu Protein Expression in Canine Mammary Adenocarcinoma (HER-2/neu 단백질이 개 유방암에서의 발현분석)

  • Yang, Hai-Jie;Do, Sun-Hee;Yuan, Dong-Wei;Hong, Il-Hwa;Ki, Mi-Ran;Park, Jin-Kyu;Goo, Moon-Jung;Lee, Hye-Rim;Hong, Kyung-Sook;Hwang, Ok-Kyung;Han, Jung-Youn;Park, Ho-Yong;Yoo, Sung-Eun;Jeong, Kyu-Shik
    • Journal of Life Science
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    • v.18 no.1
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    • pp.16-22
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    • 2008
  • In this study to evaluate the involvement of EGFR, HER-2/neu and ALCAM (CD166) oncogene products in canine mammary neoplastic lesions, sections of archived paraffin-embedded samples of 49 mammary tumors were analyzed immunohistochemically using antibodies against human EGFR and HER-2/neu and ALCAM. These 49 tumors were divided into 2 groups: 22 benign (19 adenoma, 3 benign mixed tumors) and 27 malignant tumors (2 simple adenocarcinomas, 5 complex adenocarcinomas, 3 solid carcinoma, 5 sclerosing carcinoma, 8 malignant mixed tumors and 4 malignant myoepithelioma). As a result of immunostaining, 31.8% (7/22) of the benign tumors and 29.6% (8/27) of the malignant tumors expressed the HER-2/neu oncogene product, EGFR expression was detected in 27.3% (6/22) of benign tumors and in 22.2% (6/27) of the malignant tumors. ALCAM expression was detected in 40.9% (9/22) of benign tumors and in 7.4% (2/27) of the malignant tumors. These results suggest that some of the biological and morphological characteristics of the tumor are associated with canine mammary gland tumors, as also reported for human breast cancer, the possibility of using anti-HER-2/neu antibodies in the treatment of canine mammary tumors.

Preparation of Instant Powdered Soup using Canned Oyster Processing Waste Water and Its Characteristics (굴통조림 부산액을 이용한 인스턴트 분말수프의 제조 및 특성)

  • KIM Jin-Soo;HEU Min-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.34 no.3
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    • pp.285-290
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    • 2001
  • To utilize canned oyster processing waste water effectively, this study was carried out to prepare instant powdered soup using the waste water (IPSW), Instant powdered souu from oyster hot-water extracts (IPSE) was prepared by mixing hot-water extracts powder (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing IPSW, mixed powder from wash water and boiling liquid waste, instead of powder from hot-water extracts and table salt, was added (powder from boiling liquid waste: powder from wash water= 12: 8) and other additives were added in proportion to those in the IPSE, The IPSW consists mainly of carbohydrates (about $72\%$). It was not different from the IPSE. The volatile basic nitrogen, viable cell counts, coliform group of the IPSW contains 33.4 mg/100g, $2.2\times10^4CFU/g$, <180 MPN/100g, respectively, and its water activity has 0.257. So it was a hygienically safe and conservable instant food. The main fatty acids of IPSW were 16: 0 and 18: 1n-9. Its chemical score of protein was $61.4\%$ and its main inorganic matter was iron. According to a sensual evaluation, in contrast to the IPSE, the IPSW had a bit lower aroma but better taste, It was concluded from the above chemical and sensory evaluation that even the boiling liquid waste which had been mostly abandoned because of its high table salt content can be used as a good material for instant powdered soup if it's powdered and mixed adequately with powder from wash water, and its table salt content is properly adjusted.

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Development of Intelligent ATP System Using Genetic Algorithm (유전 알고리듬을 적용한 지능형 ATP 시스템 개발)

  • Kim, Tai-Young
    • Journal of Intelligence and Information Systems
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    • v.16 no.4
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    • pp.131-145
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    • 2010
  • The framework for making a coordinated decision for large-scale facilities has become an important issue in supply chain(SC) management research. The competitive business environment requires companies to continuously search for the ways to achieve high efficiency and lower operational costs. In the areas of production/distribution planning, many researchers and practitioners have developedand evaluated the deterministic models to coordinate important and interrelated logistic decisions such as capacity management, inventory allocation, and vehicle routing. They initially have investigated the various process of SC separately and later become more interested in such problems encompassing the whole SC system. The accurate quotation of ATP(Available-To-Promise) plays a very important role in enhancing customer satisfaction and fill rate maximization. The complexity for intelligent manufacturing system, which includes all the linkages among procurement, production, and distribution, makes the accurate quotation of ATP be a quite difficult job. In addition to, many researchers assumed ATP model with integer time. However, in industry practices, integer times are very rare and the model developed using integer times is therefore approximating the real system. Various alternative models for an ATP system with time lags have been developed and evaluated. In most cases, these models have assumed that the time lags are integer multiples of a unit time grid. However, integer time lags are very rare in practices, and therefore models developed using integer time lags only approximate real systems. The differences occurring by this approximation frequently result in significant accuracy degradations. To introduce the ATP model with time lags, we first introduce the dynamic production function. Hackman and Leachman's dynamic production function in initiated research directly related to the topic of this paper. They propose a modeling framework for a system with non-integer time lags and show how to apply the framework to a variety of systems including continues time series, manufacturing resource planning and critical path method. Their formulation requires no additional variables or constraints and is capable of representing real world systems more accurately. Previously, to cope with non-integer time lags, they usually model a concerned system either by rounding lags to the nearest integers or by subdividing the time grid to make the lags become integer multiples of the grid. But each approach has a critical weakness: the first approach underestimates, potentially leading to infeasibilities or overestimates lead times, potentially resulting in excessive work-inprocesses. The second approach drastically inflates the problem size. We consider an optimized ATP system with non-integer time lag in supply chain management. We focus on a worldwide headquarter, distribution centers, and manufacturing facilities are globally networked. We develop a mixed integer programming(MIP) model for ATP process, which has the definition of required data flow. The illustrative ATP module shows the proposed system is largely affected inSCM. The system we are concerned is composed of a multiple production facility with multiple products, multiple distribution centers and multiple customers. For the system, we consider an ATP scheduling and capacity allocationproblem. In this study, we proposed the model for the ATP system in SCM using the dynamic production function considering the non-integer time lags. The model is developed under the framework suitable for the non-integer lags and, therefore, is more accurate than the models we usually encounter. We developed intelligent ATP System for this model using genetic algorithm. We focus on a capacitated production planning and capacity allocation problem, develop a mixed integer programming model, and propose an efficient heuristic procedure using an evolutionary system to solve it efficiently. This method makes it possible for the population to reach the approximate solution easily. Moreover, we designed and utilized a representation scheme that allows the proposed models to represent real variables. The proposed regeneration procedures, which evaluate each infeasible chromosome, makes the solutions converge to the optimum quickly.

Are you a Machine or Human?: The Effects of Human-likeness on Consumer Anthropomorphism Depending on Construal Level (Are you a Machine or Human?: 소셜 로봇의 인간 유사성과 소비자 해석수준이 의인화에 미치는 영향)

  • Lee, Junsik;Park, Do-Hyung
    • Journal of Intelligence and Information Systems
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    • v.27 no.1
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    • pp.129-149
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    • 2021
  • Recently, interest in social robots that can socially interact with humans is increasing. Thanks to the development of ICT technology, social robots have become easier to provide personalized services and emotional connection to individuals, and the role of social robots is drawing attention as a means to solve modern social problems and the resulting decline in the quality of individual lives. Along with the interest in social robots, the spread of social robots is also increasing significantly. Many companies are introducing robot products to the market to target various target markets, but so far there is no clear trend leading the market. Accordingly, there are more and more attempts to differentiate robots through the design of social robots. In particular, anthropomorphism has been studied importantly in social robot design, and many approaches have been attempted to anthropomorphize social robots to produce positive effects. However, there is a lack of research that systematically describes the mechanism by which anthropomorphism for social robots is formed. Most of the existing studies have focused on verifying the positive effects of the anthropomorphism of social robots on consumers. In addition, the formation of anthropomorphism of social robots may vary depending on the individual's motivation or temperament, but there are not many studies examining this. A vague understanding of anthropomorphism makes it difficult to derive design optimal points for shaping the anthropomorphism of social robots. The purpose of this study is to verify the mechanism by which the anthropomorphism of social robots is formed. This study confirmed the effect of the human-likeness of social robots(Within-subjects) and the construal level of consumers(Between-subjects) on the formation of anthropomorphism through an experimental study of 3×2 mixed design. Research hypotheses on the mechanism by which anthropomorphism is formed were presented, and the hypotheses were verified by analyzing data from a sample of 206 people. The first hypothesis in this study is that the higher the human-likeness of the robot, the higher the level of anthropomorphism for the robot. Hypothesis 1 was supported by a one-way repeated measures ANOVA and a post hoc test. The second hypothesis in this study is that depending on the construal level of consumers, the effect of human-likeness on the level of anthropomorphism will be different. First, this study predicts that the difference in the level of anthropomorphism as human-likeness increases will be greater under high construal condition than under low construal condition.Second, If the robot has no human-likeness, there will be no difference in the level of anthropomorphism according to the construal level. Thirdly,If the robot has low human-likeness, the low construal level condition will make the robot more anthropomorphic than the high construal level condition. Finally, If the robot has high human-likeness, the high construal levelcondition will make the robot more anthropomorphic than the low construal level condition. We performed two-way repeated measures ANOVA to test these hypotheses, and confirmed that the interaction effect of human-likeness and construal level was significant. Further analysis to specifically confirm interaction effect has also provided results in support of our hypotheses. The analysis shows that the human-likeness of the robot increases the level of anthropomorphism of social robots, and the effect of human-likeness on anthropomorphism varies depending on the construal level of consumers. This study has implications in that it explains the mechanism by which anthropomorphism is formed by considering the human-likeness, which is the design attribute of social robots, and the construal level of consumers, which is the way of thinking of individuals. We expect to use the findings of this study as the basis for design optimization for the formation of anthropomorphism in social robots.

Changes in quality characteristics of makjang depending on fermentation location and complex starters (발효 장소와 복합 종균에 따른 막장의 품질 특성 변화)

  • Jieon Park;Myeong-Hui Han;Woosoo Jeong;Soo-Hwan Yeo;So-Young Kim
    • Food Science and Preservation
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    • v.30 no.6
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    • pp.1056-1071
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    • 2023
  • This study aimed to investigate the quality and microbial population changes for 90 days under two fermentation conditions, outdoors and indoors (35℃), with starters (single or mixed) in soybean paste. Bacillus velezensis NY12-2 (S1), Debaryomyces hansenii D5-P5 (S2), Enterococcus faecium N78-11 (S3), and their mixtures (M) were used for the makjang fermentation. The content of amino-type nitrogen among the makjang samples was highly shown in the indoors, followed by M, S3, and S2. The glutamic and aspartic acid contents in the M sample fermented in the indoors showed the highest values of 867.42±77.27 and 243.20±15.79 mg/g, respectively. By the electronic tongue analysis, the M sample fermented in the indoors exhibited lower saltiness and higher umami than the others. Consequently, we expect that using mixed strains, such as Bacillus, Debaryomyces, and Enterococcus, under constant conditions showed potential to the quality improvement of soy products.

Quality Characteristics and Biological Activity of Fermented Black Garlic with Probiotics (Probiotics를 이용한 흑마늘 발효물의 품질특성 및 생리활성)

  • Tak, Hyun-Min;Kim, Gyeong-Min;Kim, Jong-Su;Hwang, Cho-Rong;Kang, Min-Jung;Shin, Jung-Hye
    • Journal of Life Science
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    • v.24 no.5
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    • pp.549-557
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    • 2014
  • This study examined the quality characteristics of fermented black garlic (BG) with probiotics. Nine strains of probiotics were tested in media containing 20% BG. Four of the strains grew well in the BG media: Lactobacillus rhamnosus, L. paracasei subsp. paracasei, L. casei, and L. plantarum. These four strains were used to make 10, 20, and 30% BG fermented product, respectively. The number of viable cells, pH, acidity, S-allyl cysteine (SAC) concentration, and nitric oxide (NO) and reactive nitrogen species (ROS) generation in Raw 264.7 macrophage cells were measured. L. plantarum showed the best growth of all the strains in the BG media. The pH of all the samples decreased during fermentation, and the acidity increased acidity. However, they did not differ significantly from the pH and acidity of the control. In all four strains, the SAC content did not differ before and after fermentation. However, the SAC content increased, depending on the BG concentration. NO production was inhibited in the L. rhamnosus inoculation strain compared to the other strains. ROS generation was also significantly inhibited in the L. plantarum inoculation strain compared to the other strains. The results show that the characteristics of BG fermentation products are determined by the fermentation strain. Therefore, fermentation products with particular characteristics can be produced using a single strain or mixed strains.

Effects of Prebiotics and Probiotics on Swine Intestinal Microflora and Fermentation Products In Vitro Fermentation (In vitro 발효에서 Prebiotics와 Probiotics가 돼지 장내미생물과 발효산물에 미치는 영향)

  • Kim, Dong-Woon;Chae, Su-Jin;Kim, Young-Hwa;Jung, Hyun-Jung;Lee, Sung-Dae;Park, Jun-Cheol;Cho, Kyu-Ho;Sa, Soo-Jin;Kim, In-Cheul;Kim, In-Ho
    • Korean Journal of Microbiology
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    • v.49 no.1
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    • pp.24-29
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    • 2013
  • In the present study, the effects of prebiotics and prebiotics+probiotics on intestinal microflora and fermentation products were evaluated in a pig in vitro fermentation model. The substrates used in this study were iso-malto oligosaccharide (IMO), partially digested chicory-inulin (CI), raffinose (RA), and cyclodextrin (CD) as prebiotics and Lactobacillus reiteri as probiotics. For a pig in vitro fermentation, the experimental diet for growing pigs was predigested using digestive enzymes secreted by small intestine and this hydrolyzed diet was mixed with a buffer solution containing 5% fresh swine feces. The mixture was then incubated with either prebiotics or prebiotics+probiotics for 24 h. Samples were taken at 24 h, and viable counts of microflora, gas, pH, volatile organic compounds (VOCs) and short-chain fatty acid (SCFA) were analyzed. The viable count of Enterobacteriaceae was significantly decreased (p<0.001) in all treatments containing prebiotics and prebiotics+probiotics when compared to the control. However, the number of lactic acid bacteria increased in the prebiotics and prebiotics+probiotics treatment. The pH values in the fermentation fluid decreased in all treatments when compared to the control, and their effects were greater in the prebiotics+probiotics group than prebiotics group. Fermentation with prebiotics resulted in a reduction in malodorous compounds such as ammonia, hydrogen sulfide and skatole when compared to the prebiotics+probiotics group. Short-chain fatty acid production was also higher for treatment with prebiotics+probiotics than treatment with prebiotics. In conclusion, the results of this study demonstrated that fermentation with prebiotics was effective in reducing the formation of malodorous compounds and prebiotics+probiotics was effective in increasing lactic acid bacteria and SCFA and reducing the pH. Moreover, further studies will be needed to determine whether the results observed in the in vitro model would occur in pigs that ingest these prebiotics or probiotics.

A Survey on the Knowledge and Attitudes of Women in Taegu toward Weaning Diet for Infants (이유식에 대한 대구지역 여성들의 인식조사)

  • Kim, Kyung-Ah;Lee, Eun-Sil;Lee, Young-Hwan;Shin, Son-Moon;Choi, Kwang-Hae
    • Journal of Yeungnam Medical Science
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    • v.14 no.2
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    • pp.370-382
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    • 1997
  • Successful weaning is very important to provide adequate nutrients for normal growth and to induce a good diet habit. We conducted a survey on the knowledge and attitudes of women who live in Taegu toward weaning in infants, to figure out how much they know about weaning diet for the infants, which source they prefer to get the information about weaning diet, whether their knowledge affect their practice about weaning in infants, and the most effective way to educate them. A survey was conducted with the prepared questionnaire on women who responded at the residential area and market place, and those who visited Department of Pediatrics, Yeungnam University Hospital from July 25 to September 15, 1997. Statistical analysis was done with student t-test and ANOVA using SPSS program. Among total 303 responders, those who aged between 30 and 39 years were 37.2%. Scores for the six questions about weaning policy showed highest in the age group between 30 and 39 years. Higher score was recorded in the more educated group, in those who get informations about weaning diet from books, magazines and pediatricians. The majority of the responders had wrong concepts, such as feeding weaning diet using bottle(69.1%), feeding mixed with formula in the same bottle(64.5%), addition of salt(68.4%). Those who had higher educational level preferred books, magazines rather than neighbors or mother to get informations about weaning diet. Those who preferred books or magazines started weaning, stopped bottle feeding, and used spoon earlier, and their children had unbalanced diet habits less frequently. Home-made food was used most frequently, and commercial products were used less frequently. Those who were employed preferred home-made food rather than commercial products, it may be caused by the difference of the educational backgrounds from those of the unemployed. In conclusion, most responders ask neighbors and mother to get informations about weaning, and the incorrect knowledge from them could cause inadequate weaning practice and induce bad diet habit in their children. We have to find the reasons why they did not refer books or magazines frequently, and the way to resolve the problem.

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Prediction of Heat-treatment Time of Black Pine Log Damaged by Pine Wilt Disease (소나무재선충병 피해를 받은 곰솔 원목의 열처리 소요시간 예측)

  • Han, Yeonjung;Seo, Yeon-Ok;Jung, Sung-Cheol;Eom, Chang-Deuk
    • Journal of the Korean Wood Science and Technology
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    • v.44 no.3
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    • pp.370-380
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    • 2016
  • The black pine logs damaged by pine wilt disease in Jeju-do were heat-treated to extend the utilization of domestic trees damaged by pine wilt disease. The heat-treatment of wood requires wood to be heated to $56^{\circ}C$ for 30 min at the core. The average moisture content and top-diameter of the black pine logs were ranged from 46% to 141% and from 180 mm to 500 mm, respectively. And the basic specific gravity and oven-dry specific gravity of the black pine logs were 0.47 and 0.52, respectively. The time required for heat-treatment at $105^{\circ}C$ temperature was ranged from 7.7 h to 44.2 h, depending on moisture content and top-diameter. The temperature distribution was used to predict the time required for heat-treatment of black pine log with various moisture contents and top-diameters using finite difference method. The thermal properties of wood including the thermal conductivity and specific heat in accordance with moisture content were calculated. Heat transfer coefficient for mixed convection in form of adding natural convection and forced convection was used for heat transfer analysis. The error between the measured and predicted values ranged from 3% to 45%. The predicted times required for heat-treatment of black pine log with 50% moisture content and 200 mm, 300 mm, and 400 mm top-diameter were 10.9 h, 18.3 h, and 27.0 h, respectively. If the initial moisture content of black pine log is 75%, heat treatment times of 13.6 h, 22.5 h, and 32.8 h were predicted in accordance with top-diameter. And if the initial moisture content of black pine log is 100%, heat treatment times of 16.2 h, 26.5 h, and 38.2 h were predicted in accordance with top-diameter. When the physical properties of logs damaged by pine wilt disease are presented, these results can be applicable to the heat-treatment of red pine and Korean pine logs as well.

Chemical Structure of Ozonized Waste Cooking Oil and Wood Bonding Strengths of Reaction Products with pMD (오존 처리한 폐식용유의 화학구조와 pMDI로 제조한 접착제의 목재 접착강도)

  • Kang, Chan-Young;Lee, Eung-Su;Ryu, Jae-Yun;Lee, Hyun-Jong;Seo, Jun-Won;Park, Heon
    • Journal of the Korean Wood Science and Technology
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    • v.38 no.4
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    • pp.316-322
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    • 2010
  • The research attempted to develop a wood adhesive based on waste cooking oil, using ozonification technology for the chemical structure modification. The waste cooking oil (WCO) was reacted with $O_3$ for different times; 1 h, 2 h, and 3 h. The chemical structure modifications of the ozonized WCOs were examined by Fourier transform Infrared (FT-IR) spectrum. The FT-IR spectrum of WCO had an absorbance peak at 3,010 $cm^{-1}$ that was the characteristic peak of the unsaturated double bonds. As ozone treatment time increased, the peak of the double bond was disappeared and carboxyl peak appeared at 1,700 $cm^{-1}$. Especially, the double bond of 3 hrs-ozonized WCO was vanished almost. In results of the dry bonding strengths of the 3 hrs-ozonized WCO mixed with polymeric methylene diphenyl diisocyanate (pMDI) were the strengths of weight ratio of 3hrs-ozonized WCO : pMDI, 1 : 0.5, 8.08 kgf/$cm^2$, 1 : 0.75, 9.53 kgf/$cm^2$ 1 : 1, 44.16 kgf/$cm^2$, 1 : 2, 58.08 kgf/$cm^2$, 1 : 3, 61.41 kgf/$cm^2$, and 1 : 4, 46.95 kgf/$cm^2$. Therefore, it was found that the optimum equivalent ratio was formed at the ratio of 1 : 2 or 1 : 3. Under wetting the bonding strength of 1 : 3 ratio was appeared higher than that of 1 : 2 ratio, while the results obtained from hot-water and cyclic boiling shear test were similar.