• Clinical and Experimental Reproductive Medicine
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• 제42권1호
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• pp.22-29
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• 2015

Objective: Sperm must be properly prepared in in vitro fertilization (IVF)-embryo transfer (ET) programs in order to control the fertilization rate and ensure that embryos are of high quality and have appropriate developmental abilities. The objective of this study was to determine the most optimal sperm preparation method for IVF. Methods: Patients less than 40 years of age who participated in a fresh IVF-ET cycle from November 2012 to March 2013 were included in this study. Poor responders with less than three mature oocytes were excluded. Ham's F-10 medium or sperm-washing medium (SWM) was used in combination with the density-gradient centrifugation/swim-up (DGC-SUP) or SUP methods for sperm preparation. A total of 429 fresh IVF-ET cycles were grouped according to the media and methods used for sperm preparation and retrospectively analyzed (DGC-SUP/Ham's F-10, n=82; DGC-SUP/SWM, n=43; SUP/Ham's F-10, n=181; SUP/SWM, n=123). Results: There were no significant differences among these four groups with respect to the mean age of the female partners, duration of infertility, number of previous IVF cycles, and retrieved oocytes. We determined that both the DGC-SUP and SUP methods for sperm preparation from whole semen, using either Ham's F-10 or SWM media, result in comparable clinical outcomes, including fertilization and pregnancy rates. Conclusion: We suggest that both media and both methods for sperm preparation can be used for selecting high-quality sperm for assistive reproductive technology programs.

• Macromolecular Research
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• 제17권9호
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• pp.688-696
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• 2009

In this study, a new class of polyurethane (PU) nanofibers containing silver (Ag) nanoparticles (NPs) was synthesized by electrospinning. A simple method that did not depending on additional foreign chemicals was used to self synthesize the silver NPs in/on PU nanofibers. The synthesis of silver NPs was carried out by exploiting the reduction ability of N,N-dimethylformamide (DMF), which is used mainly to decompose silver nitrate to silver NPs. Typically, a sol-gel consisting of $AgNO_3$/PU was electrospun and aged for one week. Silver NPs were created in/on PU nanofibers. SEM confirmed the well oriented nanofibers and good dispersion of pure silver NPs. TEM indicated that the Ag NPs were 5 to 20 nm in diameter. XRD demonstrated the good crystalline features of silver metal. The mechanical properties of the nanofiber mats showed improvement with increasing silver NPs content. The fixedness of the silver NPs obtained on PU nanofibers was examined by harsh successive washing of the as-prepared mats using a large amount of water. The results confirmed the good stability of the synthesized nanofiber mats. Two model organisms, E. coli and S. typhimurium, were used to check the antimicrobial influence of these nanofiber mats. Subsequently, antimicrobial tests indicated that the prepared nanofibers have a high bactericidal effect. Accordingly, these results highlight the potential use of these nanofiber mats as antimicrobial agents.

• 대한영양사협회학술지
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• 제13권3호
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• pp.217-227
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• 2007

This study aims to help improving the quality of military food service as identifying awareness, attitudes and satisfaction of cooking soldier on their duties and providing basic data to find out alternatives on the basis of identified data. The analysis results are described as follows. For general demographics of subjects, sergeants consisted of the highest percentage of population as 38.8% in terms of the rank. For educational background, the percentage of graduates or college students was 82.5%. For the characteristics of job performance of cooking soldier, those who studied entirely different courses from cookery and became to work as cooking soldier were 92(89.3%) of total subjects. For the question why they became to work as cooking soldier, the response that they didn't know the reason showed the highest percentage as 63.1%. Those who selected cooking soldier because they were interested in cookery were only 25.2%. And 94.2% of the population had no certificates related to cookery. With respect to awareness on training period to carry on duties as cooking soldier, 3 months were selected as the most appropriate period as 36.9%. In accordance with research on job percentage of cooking soldier, 'cleaning and washing' consisted of the highest percentage among ordinary duties as 16.8%, followed by 'cooking' as 12.3% and 'food dispensing' as 11.8%. This study suggests as follows on the basis of the results of this researches. Cooking soldier requires expertise, but the privates with short period of service are discharged from military service when they are accustomed to their duties and become experts. Accordingly, the cooking soldier system could not achieve more than its ordinary performance. Therefore, it is required to post non-commissioned officers who can serve for a long time as the special resources.

• 대한영양사협회학술지
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• 제18권3호
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• pp.248-265
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• 2012

A total of 262 dietitians (in 97 college foodservices nationwide, 86 elementary school foodservices, and 79 middle & high school foodservices in the Changwon area) were given a survey questionnaire composed of 18 GMP and 29 SSOP items from May to July, 2011. As a whole, total usage level of GMP facilities (3.65/5 points) and total management level of SSOP (3.86) in college foodservices showed no significant differences compared to those in elementary school foodservices (GMP 3.74, SSOP 4.02) and middle & high school foodservices (GMP 3.75, SSOP 3.95). However, the results of this study suggest that seven items of the GMP facilities and five items of the SSOP should be improved for the development of the HACCP facility model in college foodservices. Those items that showed considerably lower points in GMP were as follows: 'Drain pipes from sinks of the cooking area are connected directly to the drain (3.74)' (P<0.001), 'The grease trap is installed outside the cooking area equipped with an oil separator (3.24)' (P<0.01), 'Entrance and the cooking area are adequately equipped with hand-washing and shoe disinfecting facilities (3.61)' (P<0.001), 'Cooking area, food storage, and dining area are adequately equipped with insect and rodent repellents (3.72)' (P<0.001), 'Cooking areas are equipped with air-conditioning/heating system and ventilation facility for maintenance of temperature and humidity (3.35)' (P<0.05), and 'Toilets for cooking staff only are provided; the its doorways are not directly accessible from the cooking area (3.25)' (P<0.01).

• 복식문화연구
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• 제24권4호
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• pp.431-440
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• 2016

The purpose of this research is to revive the colors of combination dyeing and mixed dyeing with natural dyestuffs. The fabrics used were cotton and rayon. The natural dyestuffs used in this research were indigo, Phellodendron amurense, and Caesalpinia sappan. The effects of combination dyeing were as follows. First, all samples showed deeper colors. Second, according to the results of the surface K/S measurement, while the surface K/S of cotton was over 15, that of rayon was over 17. Third, the results of the light fastness measurement showed the superiority (by over grade 4) of all the samples, except in the case of rayon fiber sample no. 6 (which had been pre-dyed with indigo five times before being dyed with P. amurense once and then being dyed with C. sappan once). In the color fastness to washing measurement, all fibers showed superiority (by over grade 3~4). In addition, the color fastness to dry cleaning of all fibers was satisfactory or excellent (by over grade 3). Fourth, according to the results of the tensile strength measurement, it tended to decrease in the case of cotton and increase in the case of rayon. Fifth, the results of the density measurement showed that the density of cotton decreased by about 15~20% in the case of warp and 10% in the case of weft for all samples. The density of rayon decreased 20% in the case of warp for all samples and increased 30% in the case of weft for all samples.

• 한국축산식품학회지
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• 제33권2호
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• pp.239-243
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• 2013

Salmonella Enteritidis is responsible for causing foodborne diseases upon consumption of egg products. While cases of S. Enteritidis isolation from eggs have been reported in other countries, no such cases have previously been reported in Korea. In this study, we report the first isolation and identification of S. Enteritidis from domestically distributed eggs in Korea. Eggs were collected from eight countrywide grocery stores during different seasons between 2011 and 2012. Egg contents and washing solution of egg shells were incubated in buffered peptone water, and the enriched broth was further enriched in tetrathionate broth and Rappaport-Vassiliadis. The secondary enriched broth was streaked on xylose lysine desoxycholate agar. The suspected colonies were confirmed to S. Enteritidis by a biochemical test, serotyping, and PCR test. Genetic relatedness among the isolates was analyzed using Diversilab Salmonella kit. Three strains of S. Enteritidis were isolated from egg contents and egg shells collected from grocery stores of the Eumseong-city in the fall of 2011. All three stains showed resistance to chloramphenicol, streptomycin, nalidixic acid, and ampicillin by the disk diffusion method. In addition, the isolates showed more than 99% DNA homology, indicating that they were presumably identical strains. Therefore, there is a requirement to monitor and control against S. Enteritidis from eggs in Korea.

• 대한환경공학회지
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• 제39권1호
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• pp.19-25
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• 2017

본 연구에서는 도로환경에 적용 가능한 통기성 정전필터를 개발하여 흡착능을 평가하였다. 흡착특성은 ASHRAE 52.1, 52.2 등의 방법으로 입경별 제거율과 압력별 흡착량 등을 평가하였다. 평가 입경범위는 $0.3{\mu}m{\sim}10.0{\mu}m$로 12단계로 제거율을 평가하였다. 필터는 $2.5{\mu}m$ 이상에서 91.3%의 제거율을 보였으며 그 미만의 범위에서는 입경에 따라 감소하여 평균 53.5%의 제거율을 보였다. ASHRAE Dust 합성 분진에 의한 중량 제거율은 초기압력 22.6 mmaq에서 말기압력 35 mmaq까지 측정된 결과, 96.7%였으며 이때까지 흡착량은 $715.9g/m^2$ 이었다. 압력에 따른 흡착형태는 Langmuir 선도를 보였다. 말기압력까지 흡착된 필터를 물세정으로 1, 2차 재생한 후 흡착을 평가한 결과 제거효율에는 차이가 없었으나 초기압력과 흡착량은 약간의 저하가 발생하였다.

• 기본간호학회지
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• 제9권3호
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• pp.349-359
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• 2002

Purpose: The purpose of this study was two-fold : to describe the level of recognition of nosocomial respiratory infections by ICU nurses and to compare self evaluation and objective evaluation of nosocomial respiratory infection control practices by ICU nurses. Method: Data were collected from 78 nurses in intensive care units in one university affiliated hospital in Kyung Ki Province. Data were collected from March 4 to March 18, 2002. The recognition and self evaluation data were collected through a self report questionnaire and an objective evaluation which was done by observing the actual behavior of the nurses. Result: The results of this study showed that there was a significant positive relationship between recognition scores and self evaluation scores. However, there was no significant relationship between level of recognition and objective evaluation, nor between self evaluation and objective evaluation of infection control Practices by ICU nurses. Conclusion: ICU nurses In this study gave higher scores on self evaluation of their practice than were shown in the observation evaluation of actual practice. Moreover, in the objective evaluation the nurses had the lowest score on the item, 'washing hands before taking care of patients'. The results indicate that it is necessary to develop a standardized practice manual on nosocomial respiratory infection control in the ICU. Also, it is necessary to have a program to transfer knowledge into actual practice.

• 대한지역사회영양학회지
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• 제16권1호
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• pp.98-112
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• 2011

This study aimed to suggest a 1300 scale of a middle school foodservice facility floor plan which was compliant to the principle of HACCP, as well as ensuring food and work safety, and the flow of personnel and food materials. which consisted of 46 nutrition teachers and 6 experts, responded with a questionnaire on the relationship of functional area and space. Using their opinions, key principles for the design of the facility were single direction movement of food materials, customers and workers; minimization of the cross-contamination through the separation of functional space; and securement of customer-focused efficiency; staff-centered convenience and efficiency; and work and food safety. After the completion of an adjacency diagram, bubble diagram and program statement, the functional areas of a 1300 scale middle school food-service facility were allocated as follows: $9.9\;m^2$ for the receiving area, $56.1\;m^2$ for the pre-preparation area, $10.5\;m^2$ for the food storage area, $6.0\;m^2$ for the supplies storage area, $97.8\;m^2$ for the cooking area, $33.6\;m^2$ for the service area, $52.5\;m^2$ for dish washing area, cafeteria $410.5\;m^2$, $4.5\;m^2$ for the front room, for a total of $725.8\;m^2$. Expert groups have pointed to limitations within this model as there are no windows in the office for the influx of fresh outside air and a need for the straight line installation of steam-jacket and frying kettles on the sides of windows. This study can be useful as the guidelines for estimating the investment cost of the facility and placing the placement of functional areas and equipment in the renovation of the facility. It can be also useful data for a methodology of foodservice facility design.

• The Korean Journal of Pain
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• 제20권2호
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• pp.174-180
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• 2007

Background: The diagnosis of trigeminal neuralgia (TN) is based on only clinical criteria. The purpose of this study was to estimate the clinical manifestations of TN patients treated at our pain clinic. Methods: A total of 341 patients with TN from Jan. 2004 to Dec. 2006 was evaluated the intensity, site, and onset of pain, facial sensation, duration of pain attack, pain free interval, triggering factors, and effects of the previous treatments with TN specific questionnaire and interview at the first visit of our pain clinic. Results: About 80% of the patients were over 50 years of age and 256 (75%) patients were women. Average durations from first attack of their pain and from current pain attack were 7 years and 16 weeks, respectively. The two most frequently involved trigeminal nerve branches were maxillary (40%) and mandibular (39%) branches. Three quarters of the total patients experienced only paroxysmal pain that lasted less than one minute. About 90% of patients had pain free period at least one time. Most common triggering factors were chewing (88%), brushing teeth (82%), washing face (79%), and talking (70%). Only 16 patients (5%) had no previous treatment and the others had more than one treatment, such as medication (68%) and interventional procedures (35%). The most common reasons for early discontinuation of carbamazepine were dizziness, ataxia, and vomiting. Conclusions: TN has specific clinical features of pain, which should be considered at diagnosis.