• Parasites, Hosts and Diseases
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• v.54 no.1
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• pp.1-8
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• 2016

Laboratory workers, in resource-poor countries, still consider PCR detection of Giardia lamblia more costly and more time-consuming than the classical parasitological techniques. Based on 2 published primers, an in-house one-round touchdown PCR-RFLP assay was developed. The assay was validated with an internal amplification control included in reactions. Performance of the assay was assessed with DNA samples of various purities, 91 control fecal samples with various parasite load, and 472 samples of unknown results. Two cysts per reaction were enough for PCR detection by the assay with exhibited specificity (Sp) and sensitivity (Se) of 100% and 93%, respectively. Taking a published small subunit rRNA reference PCR test results (6%; 29/472) as a nominated gold standard, G. lamblia was identified in 5.9% (28/472), 5.2%, (25/472), and 3.6% (17/472) by PCR assay, $RIDA^{(R)}$ Quick Giardia antigen detection test (R-Biopharm, Darmstadt, Germany), and iodine-stained smear microscopy, respectively. The percent agreements (kappa values) of 99.7% (0.745), 98.9% (0.900), and 97.7% (0.981) were exhibited between the assay results and that of the reference PCR, immunoassay, and microscopy, respectively. Restriction digestion of the 28 Giardia-positive samples revealed genotype A pattern in 12 and genotype B profile in 16 samples. The PCR assay with the described format and exhibited performance has a great potential to be adopted in basic clinical laboratories as a detection tool for G. lamblia especially in asymptomatic infections. This potential is increased more in particular situations where identification of the parasite genotype represents a major requirement as in epidemiological studies and infection outbreaks.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.15 no.11
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• pp.2333-2339
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• 2011

In the field of maritime transport, various researches on next generation of standards are underway to realize e-navigation. While IHO leading the way, many studies on several S-100 based standards for exchange, sharing and utilizing maritime geographical information and related data are going on. IHO S-100 as a profile of ISO 19100 series of standards. Based on their application and service they provide, there can be different S-10x standards. In order to support the safe operation, various information should be integrated. When integrating a various information, it is crucial to make sure the same data model should be treated consistently and interpreted clearly across different profiles, such as S-101, S-102, etc. in this case. In this paper, I suggested a way to covert maritime metadata of S-100 to ontology so that we can perform consistent semantic analysis and processing of data in S-100 standards, which is the basis of other S-10x standards.

• Journal of Korean Dental Science
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• v.6 no.2
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• pp.78-86
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• 2013

Purpose: The purpose of this study was to assess the effects of lip anteroposterior position based on esthetic line on the perceived attractiveness. Materials and Methods: We selected a 20s female standard lateral photograph which was within average range of cephalometric analysis, modified lips anteroposterior position based on esthetic line into 5 pictures. This study investigated and compared the preference of facial profile among the groups; male : female and dental relevance: non-dental relevance. Total 255 judges (male : female=138 : 117, relevant : non-relevant=159 : 96) who were 20s to 30s were asked to rate these photographs based in lip attractiveness using visual analogue scale (VAS). Result: All groups had similarity the average of VAS of moved backward lips 2 mm were highest and moved forward lips 4 mm were lowest. Comparing between male group and female group, there were significant differences in all pictures except for original which was not modified. In the dental groups, moved forward lips 2 mm had significant difference and the average in dental relevant group were lower than non-relevant group in lip protrusion. Conclusion: The preference about lip protrusion was similar irrespective of dental knowledge or gender. All groups preferred retrusion of lips to protrusion of lips. In female group, they had higher the average of VAS. In relevant group, they disliked protrusion rather than retrusion of lips significantly.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• v.y2005m4
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• pp.274-280
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• 2005

Experimental investigations were carried out in an atmospheric pressure, optically accessible and laboratory-scale dump combustor. The objective of this study is to obtain the phase-resolved gas temperatures at different phases of the oscillating pressure cycle during unstable combustion. To see the effect of incomplete fuel-air mixing on phase-resolved temperature characteristics, CARS temperature measurements were performed. Results including phase-resolved averaged temperature, normalized standard deviation and temperature probability distribution functions (PDFs) were provided in this paper. It could be found that the profile of mean temperature showed the in-phase relationship with pressure cycle. Temperature PDFs give an insight on the flame behavior as well as NOx emission characteristics. These results would be expected to play an important role in better understanding of driving mechanisms and thermo-acoustic interactions.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.38 no.5
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• pp.529-537
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• 2001

According to increase of preference to the large display device, demand of a three-tube projection TV increase in the display market. But luminance per unit area of a 3-tube projection TV is less bright than that of original one -tube TV The color gamut of phosphor used in the projection TV is different to standard gamut of phosphor in NTSC. In this paper, we analyze the relationship between coordinates of RGB phosphor and RGB beam currents according to the color temperature in projection HDTV. We also proposed the range of reference white which maximize the luminance that viewer feel based on both Helmholtz-Kohlrausch effect which is visual property and degradation of image according to the change of beam profile by current-ratio.

• Journal of the Korean Electrochemical Society
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• v.6 no.2
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• pp.119-129
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• 2003

The Langmuir adsorption isotherms of the over-potentially deposited hydrogen (OPD H) fur the cathodic $H_2$ evolution reaction (HER) at the poly-Au and $Rh|0.5M\;H_2SO_4$ aqueous electrolyte interfaces have been studied using cyclic voltammetric and ac impedance techniques. The behavior of the phase shift $(0^{\circ}{\leq}{-\phi}{\leq}90^{\circ})$ for the optimum intermediate frequency corresponds well to that of the fractional surface coverage $(1{\geq}{\theta}{\geq}0)$ at the interfaces. The phase-shift profile $({-\phi}\;vs.\;E)$ for the optimum intermediate frequency, i.e., the phase-shift method, can be used as a new electrochemical method to determine the Langmuir adsorption isotherm $({\theta}\;vs.\;E)$ of the OPD H for the cathodic HER at the interfaces. At the poly-Au|0.5M $H_2SO_4$ aqueous electrolyte interface, the equilibrium constant (K) and the standard free energy $({\Delta}G_{ads})$ of the OPD H are $2.3\times10^{-6}$ and 32.2kJ/mol, respectively. At the poly-Rh|0.5M $H_2SO_4$ aqueous electrolyte interface, K and ${\Delta}G_{ads}$ of the OPD H are $4.1\times10^4\;or\;1.2\times10^{-2}$ and 19.3 or 11.0kJ/mol depending on E, respectively. In contrast to the poly-Au electrode interface, the two different Langmuir adsorption isotherms of the OPD H are observed at the poly-Rh electrode interface. The two different Langmuir adsorption isotherms of the OPD H correspond to the two different adsorption sites of the OPD H on the poly-Rh electrode surface.

• Journal of Food Hygiene and Safety
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• v.10 no.2
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• pp.111-131
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• 1995

Quality changes of sausages in refrierated storage for 60 days were investigated. Nine types of sausages produced in Korea were stored at 4$^{\circ}C$(3~5$^{\circ}C$), and then chemical, microbiological, and sensory characteristics were evaluated on every 10 days. The proximate analysis showed considerable variation in fat (23.97%, 17.10~30.20%) with less variation in moisture (51.96%, 48.10~56.30%) and protein (12.96%, 11.40~13.95%), pH value decreased over time averaging from 6.31 to 6.22 with no significant difference. Water activity was consistent over refrigerated storage averaging 0.95. Volatile basic nitrogen (VBN) values were still within 20 mg% though VBN for all types significantly increased over time (p<0.05). Thiobarbituric acid (TBA) values were well below 1.0 though TBA showed significant differences among storage periods (p<0.05). Standard plate counts (SPCs) significantly increased during storage (p<0.05) while coliform group was not counted in all cases. SPCs reached 104 CFU/g in two types after 50 days' storage and were below 105 CFU/g in all types after 60 days' storage. Instrumental texture analysis showed that springiness, adhesiveness, and hardness signficantly decreased over time (p<0.05) while no change was observed in external color. significantly decreased over time the 60-day storage period (p<0.05) while cohesiveness, chewiness and gumminess did not change. Lightness, redness and yellowness of the internal Hunter color significantly decreased over time (p<0.05) while no change was observed in external color. Sensory profile showed that flavor, taste, texture and overall acceptable after 60 days' storage at 4$^{\circ}C$. However, the shelf-life of the samples should be decided in the consideration of the growth rate other spoilage flora coupled with the bacterial growth after 50 days' storage.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.36-39
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• 2000

Pumpkin rice cakes were prepared by different cooking methods and the instrumental analysis and sensory evaluation were performed to measure the quality characteristics and to determine standard perparation methods for pumpkin rice cake. Pumpkin rice cake prepared with the flour of pumpkin and rice sieved together had higher moisture content than others. Hunter's color values were different by cooking methods. In texture profile analysis, hardness, gumminess and chewiness of pumpkin rice cake appeared different by cooking methods. In sensory evaluation, all categories were significantly different at p<0.05. The results showed that pumpkin rice cake prepared with the flour of pumpkin and rice sieved together was preferable in color, taste, moistness, consistency and overall acceptance.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.294-299
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• 1992

This study was to examine the effect of functional properties of soy protein isolate(SPI) and qualities of soybean curd upon proteolytic hydrolysis. SPI was hydrolyzed using proteolytic enzyme, bromelain. The protein content of SPI by microkjeldahl method was 84% and the degree of hydrolysis in modified soy protein isolate(MSPI) was 2.7%. The solubility of MSPI was higher than that of control at various pH tested and proteolytic hydrolysis was increased emulsion formation and foam expansion while decreased emulsion stability, foam stability and calcium precipitation. Modified soybean curdI, standard soybean milk: Modified soybean milk=3:1, was soft and springy soybean curd when the texture properties of soybean curd were tested by texture profile analysis using Instron and sensory evaluation. The rheological model of soybean curds was investigated by stress relaxation test. The analysis of relaxation curve revealed that the rheological behavior of soybean curds could be expressed by 7-element generalized Maxwell model. The equilibrium modulus and modulus of elasticity decreased as the ratio of modified soybean milk was increased.

• Korean Journal of Medicinal Crop Science
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• v.25 no.2
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• pp.108-114
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• 2017

Background: The study was conducted to investigate the distributions of faecal bacteria in commercial oriental medicine herb products. Methods and Results: A survey was conducted on the microbial contamination levels and antimicrobial specificity of Bacillus cereus and other microbes using 106 oriental medicine herb products on sale in Seoul. Pouring and isolation methods such as standard plate counts were used to identify the bacteria. The isolated bacterias included coliforms, Bacillus spp., Enterococcus spp., Staphylococcus spp., Listeria spp.were identified by using gram staining and an API (analytical profile index) kit. Antimicrobial drugs discs were determined by CLSI (clinical and laboratory standards institute). Conclusions: The bacterial isolates present in the herbal medicines included 98 coliforms, 45 Bacillus spp., 29 Enterococcus spp., and 2 Listeria spp. Among these, there were nine Bacillus cereus strains, one Enterococcus faecium strain, and one Enterococcus faecalis strain present. The 9 Bacillus cereus strains were tested for susceptibility to 36 types of antibiotics products by the disc diffusion method. The strains showed resistance to 13 of these antibiotic products and semi-resistance to 5 antibiotic products. On the basis of these results, any oriental medicine herb product can be assumed to be contain resistant or semi-resistant bacterial strains. Therefore, we suggest prescribing guidelines and special management for the use of antibiotics in farms producing oriental medicine herb products.