• Journal of Korean Neurosurgical Society
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• v.46 no.2
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• pp.87-92
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• 2009

Objective: Chronic subdural hematoma (CSDH) is one of the most common types of traumatic intracranial hemorrhage, usually occurring in the older patients, with a good surgical prognosis. Burr hole craniostomy is the most frequently used neurosurgical treatment of CSDH. However, there have been only few studies to assess the role of the number of burr holes in respect to recurrence rates. The aim of this study is to compare the postoperative recurrence rates between one and two burr craniostomy with closed-system drainage for CSDH. Methods: From January 2002 to December 2006, 180 consecutive patients who were treated with burr hole craniostomy with closed-system drainage for the symptomatic CSDH were enrolled. Pre- and post-operative computed tomography (CT) scans and/or magnetic resonance imaging (MRI) were used for radiological evaluation. The number of burr hole was decided by neurosurgeon's preference and was usually made on the maximum width of hematoma. The patients were followed with clinical symptoms or signs and CT scans. All the drainage catheters were maintained below the head level and removed after CT scans showing satisfactory evacuation. All patients were followed-up for at least 1 month after discharge. Results: Out of 180 patients, 51 patients were treated with one burr hole, whereas 129 were treated with two burr holes. The overall postoperative recurrence rate was 5.6% (n = 10/180) in our study. One of 51 patients (2.0%) operated on with one burr hole recurred, whereas 9 of 129 patients (7.0%) evacuated by two burr holes recurred. Although the number of burr hole in this study is not statistically associated with postoperative recurrence rate (p> 0.05), CSDH treated with two burr holes showed somewhat higher recurrence rates. Conclusion: In agreement with previous studies, burr hole craniostomy with closed drainage achieved a good surgical prognosis as a treatment of CSDH in this study. Results of our study indicate that burr hole craniostomy with one burr hole would be sufficient to evacuate CSDH with lower recurrence rate.

• Journal of Acupuncture Research
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• v.27 no.2
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• pp.123-142
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• 2010

Objectives : The knee pain is the main reason of getting acupuncture treatment. In order to have confidence in the results of a study, it is necessary to establish that questionnaire is both valid and reliable in questionnaire related study. The aim of this study was to review the instruments that are currently in sue for assessing the knee joint. Methods : A literature study was performed to choose appropriate scales for assessment for pain and the function of the knee. Theoretically based scales were selected for review. Therefore, 18 scales for knee and 9 scale for pain were reviewed. the status of scales involved in knee treatment of acupuncture throughout several countries was evaluated. Results & Conclusion : Lysholm Knee Scoring Scale, Cincinnati knee rating system(CKRS) are adequate for ligament injury in knee. International Knee Documentation Committee scoring system(IKDC) may become a publication requirement for journals in view of the international standing of the committee. The available outcome measure for use in osteoarthritis are Western Ontario and McMaster Universities Osteoarthritis Index(WOMAC), Lequesne Functional Severity Index(LFI) and Knee Injury and Osteoarthritis Outcome Score(KOOS), and in rheumatoid arthritis are McMaster-Toronto Arthritis patient function preference questionnaire(MACTAR), Quality of Life-Rheumatoid Arthritis Scale(QoL-RA Scale). Visual analog scale(VAS), verbal rating scale(VRS) are commonly used for the standard pain scale. For long term follow-up study The Medical Outcomes Study Short Form-36(SF-36), Arthritis Impact Measurement Scales(AIMS), Health Assessment Questionnaire(HAQ) should be included. Each measurement has its own composition and characteristics. Their validity, reliability, responsiveness and practical characteristics were already evaluated. We found 20 domestic and 28 overseas papers about knee treatment using acupuncture assessed with knee scales.

• Journal of Animal Science and Technology
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• v.45 no.3
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• pp.463-472
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• 2003

This experiment was carried out to investigate the effect of fermented chitosan additive(FCA) as a probiotics in finishing pig. The levels of 0.2% and 0.5% of FCA powder was added to the regular feed. A total of 30 pigs were used to evaluate the growing performance. Those FCA supplemented feeds were supplied to the pigs at 17 weeks of age for 6 weeks. After slaughtering, 4 pigs of each treatment were used to compare the physico-chemical characteristics and sensory evaluation. Addition of 0.2% of FCA improved the average daily weight gain and feed efficiency. The pH of the FCA treated loin was slightly higher than control. The L*, a*, b* values of the treatment groups were generally low compared to control group. So the effect of FCA to meat color was expression of purplish red color. Juiciness of the pork shoulder treated with 0.5% FCA was significantly(p<0.05) higher than the other groups. Flavor and overall preference scores for bacon treated with 0.5% of FCA were significantly(p<0.05) higher than the other groups.

• Journal of Hospice and Palliative Care
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• v.19 no.2
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• pp.109-118
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• 2016

The purpose of this study was to evaluate Korean advance directives (K-AD) by examining the degree of adults' acceptance and reliability of the directive itself. Methods: Survey was performed with 181 adults aged 20 or older who were recruited from three regions. A questionnaire used to examine the participants' acceptance of their K-AD in terms of visual analogue scale score of complexity, difficulty, necessity, satisfaction, recommendation. Then, a retest was carried out by asking participants to write up a K-AD again to confirm the reliability of the directives. Results: On a scale of 100, the average acceptance score was 70 or above, which represents rather high level of acceptance in all five categories. The test-retest reliability kappa values ranged from 0.592 to 0.950, and the conformity degree was moderate or high. Regarding K-AD components such as values, treatment preference, proxy appointment, differences among age groups were observed in each component. Conclusion: The results of this study suggest that K-AD is a feasible instrument to analyze its acceptability and reliability for adult population. K-AD could be utilized to help people make their own decision on their end-of-life care. Further studies are needed to confirm this study results and promote widespread use of K-AD.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.239-245
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• 1994

Fermentation characteristics and microbial changes during storage of brined Chinese cabbage were investigated. Ten Chinese cabbage cultivars harvested in fall were brined and stored at $0^{\circ}C$ and $10^{\circ}C$. The decrease in pH and increase in total acidity during storage were different in their tendency among the varieties. Microbial growth including lactic acid bacteria was more active at $10^{\circ}C$ and most active in `Noranmat'. The reduction of their reducing sugar contents during storage resulted in slow fermentation of kimchi prepared with those cabbage stored. From the results of sensory evaluation on kimchi prepared with each brined Chinese cabbage cultivar in storage, `Keunyureum' among the cultivats stored at $0^{\circ}C$ received the highest points on preference. But, at $10^{\circ}C$, `Sinkiwon' received the highest points and 'Noktab' received the lowest points.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.919-923
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• 2004

Effects of adding 0, 2, 4, 6, and 8% freeze-dried kimchi powder (FDKP) on kimchi snack quality were examined. Headspace volatile compounds of 4% FDKP snack, receiving highest overall preference in sensory evaluation results, were analyzed, and 26 compounds were identified, including 13 aldehydes, 3 sulfides, a ketone, an acid, a terpene, and 7 other compounds. Pearson correlation analyses were carried out to determine a correlation between the concentration of FDKP and the amount of each volatile compound. Acetaldehyde, propanal, dimethyl sulfide, dimethyl disulfide, acetic acid, and d-limonene showed correlation coefficients above 0.90; selective ion move (SIM) analysis also showed above 0.97 for highly correlated compounds. Results suggest that these compounds can be used as indicators fur kimchi flavor of FDKP snack.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.805-811
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• 2012

This study was carried out in order to optimize the manufacturing condition of fried garlic flakes as well as to investigate the physicochemical properties of the flakes. Fried garlic flake samples were prepared as follows: garlic was sliced by a thickness of 1.5 mm, 2.0 mm, 2.5 mm, which were measured by a thickness gage. The samples were fried in vegetable oil under different temperatures of $140{\sim}150^{\circ}C$, $160{\sim}170^{\circ}C$ and $180{\sim}185^{\circ}C$. The compression strength depending on the height (h) was measured in order to find the thickness effect by the rheometer (force control: 50 N, h: 3.25 mm). Moreover, the sample with 1.5 mm thickness showed crisp phenomena of the split compared with the crush shape of the 2.0 mm and 2.5 mm thick samples. The result of strength for time dependence showed a sample with a thickness of 1.5 mm, which was measured 5~9 times more than the 2.0 mm and 2.5 mm thick samples. We thought the reason that the 1.5 mm sample had less response power equivalent to compression force than the other samples. Alliin has been found to affect the immune responses in the blood, it is a derivative of the amino acid cysteine and is also quite heat stable. The LC system with a UV detection at 210 nm consists of a separation on a Zorbax TMS column and isocratic elution with water and ACN as a mobile phase. The alliin contents of raw and fried garlic flake under $140{\sim}150^{\circ}C$, $160{\sim}170^{\circ}C$ and $180{\sim}185^{\circ}C$ were 18.10 mg/mL, 14.0 mg/mL, 11.6 mg/mL and 11.1 mg/mL, respectively. The decrement of alliin content under different temperature was a small quantity hence, we confirmed that the increasing manufacturing temperature was not affected by the alliin content. Examining for the particle structure of fried garlic flakes by a polarization microscope, the color of the sample treated at $160{\sim}170^{\circ}C$ was pure yellow. Furder, the fiber shaped particle, which has an effect on the tough texture, almost did not appear compared to the different temperature conditions. Finally, the sensory test for the preference of fried garlic flake under different conditions was carried out and the scores for various sensory characteristics were surveyed. According to the physicochemical measurements and sensory evaluation, we confirmed that the optimum manufacturing condition of fried garlic flake was 1.5 mm thick at a temperature of $160{\sim}170^{\circ}C$.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.540-546
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• 2014

This study was conducted to compare the commercial noodle flours (n=8) of each milling company in Korea. Eight noodle flour samples were classified into two types of flours, all-purpose flour (AF, n=4) and premium noodle flour (PF, n=4) and tested using general component analysis. Texture assessment and sensory test for doughs and noodles were performed. The dough strength was positively correlated with lower ash content, smaller particle size and longer formation time. Sensory evaluation found that weaker cooked noodle strength correlated with higher scores in preference and softness. As a result, it can be suggested that PF is better than AF in noodle making because PF has lower ash content and smaller particle size than AF. As such, flour characteristics that produce noodle flour of uniform quality can be obtained by combining flours with the above processing characteristics to fit the qualities desired.

• Korean Security Journal
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• no.17
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• pp.91-107
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• 2008

This study aims to grasp the general conditions regarding university students in security related majors in Korea. Followings will be covered here: what motivated them to choose those majors, hw much are they git jobs through the education, what is their conscioucness on their majors, jobs, and courses like, and what effects their job preference. And ths study also aims at helping the student with their future plans such as admission to a school of higher grade and choosing their job. For this study, we distributed 340 copies to the students in security related majors at 4 four-year colleges and 1 two-year college, and collected 298 copies by means of quota sampling method. For collected questionnaires, we used individual T-test verification and one-way ANOVA analysis to grasp the situation. Significance stabdard for the test results was set as p<0.05. Followings are the test results. The results on analysis of satisfaction rate on their curriculums, classes, and majors show that students in security-related majors showed different satisfaction rate and different averages according to their sex and the year of the college. In the analysis on the relationship between major education and employment of students in security-related majors, the result of curriculum improvement and scholaril attainments analysis showed statistically significant relation. When students in security-related majors were surveyed on their consciousness of their future plans such as getting jibs, two-year college students had more certificates of qualification for employment than four-year college students.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.179-184
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• 2012

The objectives of this study were to manufacture the red ginseng vinegar based on rice wine and red ginseng concentrate (RGC) using $Acetobacter$ $aceti$ and to evaluate its quality with remaining crude saponin contents and sensory score. The maximum prosapogenin (ginsenoside-Rh1, Rh2, Rg2, and Rg3) content in RGC regarding ginseng was obtained from such processes as steaming, drying, and extraction. When RGC was added into a rice wine in the range of 0-1% before acetic fermentation, pH decreased slowly during 20 days depending on RGC contents, but total acidity was not dependent on RGC contents. Compared to the crude saponin content (71.75 mg/g) of ginseng vinegar added RGC after acetic fermentation, the fermentation with RGC produced a lower crude saponin content (16.95 mg/g) in red ginseng vinegar. Sensory scores such as odor, taste, and overall preference, however, vinegar fermented with RGC were higher than those of vinegar added RGC after acetic fermentation.