• 대한핵의학회지
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• 제30권1호
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• pp.1-14
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• 1996

Since the publication of the first bone scintiscans in 1962 three decades have elapsed. The bone scan has made great strides during this period, becoming one of the most commonly used nuclear imaging tests. In spite of the progress, however, the specificity of bone scan has remained relatively low. As the result it is a common practice to seek additional information from radiograph, CT scan and MR image, which is euphemistically termed as "image fusion or co-location." The basic reason is the inapplicability of the classical piecemeal analysis to interpreting planar and SPECT bone scans. Such analysis has its base on the observation of elemental features of morphology, which include the size, shape, contour, location, topography and internal architecture. The physiochemical profile may well also be included. Understandably, however, the miniatured images of the planar bone scan cannot provide these features in acceptable detail and the same holds true even with SPECT Images which are but sliced views of the reconstructed planar scans. Fortunately pinhole scanning has the capacity to portray both the morphological and chemical profiles of bone and joint diseases in greater detail through true magnification. The magnitude of pinhole scan resolution is practically comparable to that of radiography as far as gross anatomy is concerned. Thus, we feel strongly that pinhole scanning is a potential breakthrough of the long-lamented low specificity of bone scan. This presentation will discuss the fun-damentals, advantages and disadvantages and the most recent advances of pinhole scanning. It high-lights the actual clinical applications of pinhole scanning in relation to the diagnosis of infective and inflammatory diseases of bone and joint.

• 한국동물위생학회지
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• 제35권3호
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• pp.197-205
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• 2012

Despite of a long history of the sulfur on the disease healing effect, there were limited ways of applying sulfur to animal and human. We have developed the detoxified sulfur (non toxic sulfur) method to make it practical and mass production possible through laboring for many years. This study practiced scanning electron microscope (SEM), Energy dispersive X-ray spectrometer (EDS) and secondary ion mass spectrometry (SIMS) analysis to investigate the physicochemical aspect of detoxified sulfur. We also performed the oral toxicity experiment to mice, and anti-bacterial test of the detoxified sulfur. Based on the SEM, EDS and SIMS results, the united particles in the mass form with the similar component intensity with the raw sulfur were observed, and hydrogen sulfide ion (HS-) component which is regarded as a toxic matter, was decreased after detoxification. Indeed, toxicity test on the mice (10 males, 10 females) showed no clinical, histopathological changes with the 5 times amount (2,500 mg/kg) of the actual doses. However, the male-mice showed decreased in body weight by 23.6%, 24.3% in the 7th, 14th day, respectively, after detoxified sulfur. Moreover, the female-mice administered the detoxified sulfur showed decreased in body weight by 28.7% (P<0.05) than that in the control group on the 14th day. The result of antibacterial test on the detoxified sulfur showed antibacterial effect (27%) to inhibit the growth of Staphylococcus aureus. It is shown that detoxified sulfur can be used as feed additive and has an affect on the farm perfomance.

• Bulletin of the Korean Chemical Society
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• 제25권10호
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• pp.1525-1530
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• 2004

Mutagen X (MX) exists in our drinking water as the bi-products of chlorine disinfection. Being one of the most potent mutagen, it attracted much attention from many researchers. MX and its analogs are synthesized and modeled by quantitative structure activity relationship (QSAR) methods. As a result, factors affecting this class of compounds have been found to be steric and electrostatic effects. We tried to collect all the data available from the literature. With both CoMFA and CoMSIA various combinations of physiochemical parameters were systematically studied to produce reasonable 3-dimensional models. The best model for CoMFA gave $q^2$ = 0.90 and $r^2$ = 0.97, while for CoMSIA $q^2$ = 0.85 and $r^2$ = 0.94. So the models seem to be reasonable. Unlike previous result of CoMFA, in our case steric parameter alone gave the best statistics. Although the steric contribution was found to be the most important in both CoMFA and CoMSIA, steric parameter along with electrostatic parameter produced slightly better model in CoMSIA. Overall, steric contribution is clearly the most important single factor. However, when we compare chlorine and bromine substitution, chlorine substitution can be more mutagenic. This indicates that other factors such as electrostatic effect also influence the mutagenicity. From the contour maps, steric contribution seems to be focused on rather small area near C6 substituent of the furanone ring, rather than C3 substituent. Therefore the locality of steric contribution can play a significant role in mutagenicity.

• 자원환경지질
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• 제56권5호
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• pp.501-514
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• 2023

산불은 연소 과정에서 다양한 오염물질을 배출하여 심각한 환경 문제를 초래할 수 있다. 최근 지구 온난화와 기후변화의 영향으로 전 세계적으로 산불의 규모와 빈도가 증가하여 환경에 미치는 영향 역시 급증할 것으로 예상된다. 한국은 산불 발생이 빈번한 동해안 지역에 원자력 발전소가 위치하고 있어, 중대 사고에 대비하여 산불 환경에서 방사성 핵종의 거동 특성에 대한 이해가 요구된다. 본 리뷰 논문에서는 산불이 지하수 토양 환경에 가져오는 변화와 오염 특성을 검토하고, 산불로 변화된 지하수 토양 환경에서의 방사성 핵종 거동을 고찰하였다. 특히, 변화된 지중환경의 여러 특성 중 방사성 핵종의 거동에 영향을 미칠 수 있는 요인들을 고려하였으며, 보다 구체적인 메커니즘 이해를 위해 산불이 초래하는 지하수 토양 환경 변화와 오염에 대한 연구의 필요성을 기술하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제30권9호
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• pp.1292-1302
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• 2017

Objective: This experiment was conducted to investigate the influence of rapeseed meal (RSM) supplementation in weaning pig diet on growth performance, blood profile, carcass characteristics and economic analysis on weaning to finishing pigs. Methods: A total of 120 cross bred ([Yorkshire${\times}$Landrace]${\times}$Duroc) weaning pigs were allotted to 5 treatments in a randomized complete block design. Each treatment had 4 replications with 6 pigs per pen. Five different levels of RSM (0%, 2%, 4%, 6%, and 8%) were used as dietary treatments. Results: Overall, no treatment showed significant differences in growth performance with increased dietary RSM levels. The concentration of blood urea nitrogen (BUN) decreased as dietary RSM levels increased in 6 weeks (linear response, p<0.01). Total cholesterol, high density lipoprotein cholesterol, low density lipoprotein cholesterol, triiodothyronine, and thyroxine showed no significant differences, neither were there any significant differences in the immune response (IgG and IgA). As the dietary RSM levels of weaning pig diet were increased, no differences were found among dietary treatments upon performing proximate analyses of the pork after finishing. The influence of RSM supplementation on nutrient digestibility and nitrogen retention were not affected by dietary RSM levels either. With increased dietary RSM levels in the weaning pig diet, no differences among dietary treatments were found after performing proximate analyses of the pork's physiochemical properties. In addition, there were no significant differences observed in pork colors, pH levels, and economic benefits. Conclusion: Consequently, this experiment demonstrated that weaning pig's diet containing RSM influenced BUN concentration, but there were no detrimental effects on the growth performance of weaning pigs with up to 8% RSM in the diet.

• 한국식품영양학회지
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• 제28권3호
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• pp.470-477
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• 2015

The purpose of this study was to perform a functional component analysis to optimize the recipes for Korean beef main bone area. To optimize the recipes for beef leg bone broth, beef feet broth and tail broth, the quality and physiochemical properties of the dishes were comparatived and investigated. Crude protein, crude fat and moisture showed significant differences among the beef leg bone broth, Beef feet broth and tail broth (p<0.001). All free amino acids showed significant differences, with the exception of cystine and tryptophan (p<0.05). All minerals showed significant differences (p<0.01). Na content was highest in the beef leg bone broth (211.77 mg/kg), followed by beef feet broth (254.40 mg/kg), and tail broth (134.93 mg/kg). Collagen was significantly different each dish (p<0.001), but chondroitin sulfate was not. And all nucleic acids showed significant differences.

• Asian-Australasian Journal of Animal Sciences
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• 제26권7호
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• pp.1038-1046
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• 2013

With the aim of investigating the differences in the quality traits between Korean native chicken (Hanhyup, KNC) and broilers commonly used in two different traditional Korean cuisines, the chemical composition and sensory properties of breast and thigh meat from the two chicken strains were assessed. KNC for baeksuk (chicken meat braised in soup with various Oriental medicinal plants; KNL), KNC for samgyetang (similar to baeksuk but young chickens and ginseng are used; KNS), broiler for baeksuk (BL), and broiler for samgyetang (BS) were used as treatments in this study. KNL and KNS contained higher protein but lower fat content than BL and BS. The $L^*$ values of breast and thigh meat, but not the $a^*$ values, were significantly different between KNS and BS, whereas significant differences in both values were observed between KNL and BL. Compared to the other three types of chickens, KNS contained the highest total and insoluble collagen content, and KNL and BL showed higher inosine-5'-monophosphate content in their meat. Overall, KNL and KNS contributed darker, less tender meat with higher protein and less fat content together with more n-3 fatty acids, as opposed to their counterparts used for the same cuisines. Based on the results of the sensory analysis, even though there are some differences in physiochemical traits, different chicken sources do not differ in overall sensory quality. This information can help consumers to understand better the meat available for their preferred traditional cuisines.

• 한국가금학회지
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• 제43권1호
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• pp.31-38
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• 2016

Consumers demand fresh and high-quality eggs. Egg quality may be represented by shell color, shell weight, egg weight, shell thickness, shell density, albumen height, yolk color, albumen pH and viscosity. Various factors such as strain, age of hen, storage temperature, humidity, the presence of $CO_2$ and storage time affect egg quality. Therefore, we investigated the effects of storage time and temperature on egg quality to define the freshness of Korean market eggs. A total of 1,800 eggs were used for this experiment and were separated into 45 treatments with 40 eggs in each. The treatments were consisted of 15 storage periods (2 d to 30 d) and 3 storage temperatures ($2^{\circ}C$, $12^{\circ}C$, $25^{\circ}C$). Each egg was weighed and broken, and the height of the thick albumen, Haugh units (HU), egg shell color and yolk color were measured by a QCM+system. We also observed the physiochemical properties of eggs such as yolk pH, albumen pH and albumen viscosity. The egg weight, shell weight, albumen height, HU and albumen viscosity significantly decreased with increasing storage time and temperature. However, the albumen and yolk pH significantly increased with increasing storage period and temperature. The interaction effects between the storage period and temperature were significant for shell weight, shell density, egg weight, albumen height, HU, yolk color, yolk pH, albumen pH and albumen viscosity. In the analysis of the correlation with egg quality, the storage temperature exhibited a higher correlation coefficient than the storage period. In conclusion, storage time and temperature are the major factors affecting egg quality, but the storage temperature is a more sensitive determinant of egg quality deterioration compared with the storage period.

• 한국생활과학회지
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• 제23권2호
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• pp.357-366
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• 2014

In this study, we manufactured mung bean Dasik (pattern pressed candy) after selecting the optimum roasting conditions through physiochemical analysis and sensory evaluation. Then anti-oxidative abilities of roasted mung bean were measured in order to develop beauty food (Dasik) using roasted mung bean. In the content of vitexin and isovitexin of roasted mung bean, about 10 times the vitexin in the seed(60.85 mg/g) is found in the skin of raw mung bean, and about 9 times the isovitexin in the seed(71.42 mg/g) is also found in the peel. As a result of analyzing the seed and peel of mung bean after roasting it for 10, 20 and 30 minutes respectively, the optimum roasting condition is thought to be $110^{\circ}C$ for 30 minutes as the contents of vitexin and isovitexin showed the highest values of 104.94 mg/g and 122.02 mg/g respectively when the mung bean was roasted at $110^{\circ}C$ for 30 minutes. In the anti-oxidative activity evaluation of the optimum mung bean Dasik, the total content of phenol was shown to be 0.15 mg/mL, and the total content of flavonoid was shown to be 0.026 mg/mL. The DPPH radical scavenging ability showed a high vitality of 58.19%, and the ABTS radical scavenging ability was shown to be 13.26%.

• 한국식품조리과학회지
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• 제26권3호
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• pp.300-306
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• 2010

Arabica coffee has been classified for trading according to the New York Board of Trade (NYBOT) green coffee classification. The aim of the present study is to evaluate the physiochemical and sensorial characteristics of coffees classified by NYBOT as NY2 (specialty coffee), NY3/4 and NY4/5 (commercial coffee). The density of green coffee was higher for the NY2 sample. The amount of total solids in brewed coffee increase as the green coffee grade decreased and the pH levels decreased as the coffee grade decreased. Descriptive analysis using a 15cm line scale was carried out by 12 trained panelists prepared by espresso coffee and consumer preference tests were carried out by 168 consumers. The NY2 sample had the highest fruity, acidity, sweetness and aftertaste characteristics. In addition, green, rio, sour and astringency characteristics increased as the coffee grade decreased. Acceptance of aroma, flavor, taste balance and overall were higher for the NY2 sample. In the consumer preference test, the NY2 and NY4/5 samples had a similar distribution, but consumers between the ages of 20 to 30 who like to drink brewed coffee more than instant coffee preferred the NY2 than sample over the NY3/4 sample. In conclusion, significant differences were observed among the three groups of green coffee classification in all physicochemical and sensory parameters.