• Asian Pacific Journal of Cancer Prevention
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• v.16 no.14
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• pp.5993-5999
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• 2015

Background: Molecular testing for human papillomavirus (HPV) is the most objective and reproducible of all cervical cancer screening tests and also less demanding in terms of training and quality assurance. However, there is an impending need for cost effective molecular HPV testing methods with sampling ease, easy storage measures and minimum turn around times suitable for a low resource setting. Objective : Our aim was to evaluate the feasibility of using a fast transfer analysis (FTA) mini elute cartridge for cervical sampling to identify high risk HPV by real time PCR and to compare molecular HPV testing and Pap cytology testing to predict histologically confirmed cervical precancer (CIN 2+ lesions) in a cervical cancer prevention program. Materials and Methods: This was conducted as a pilot study (n=200) on women sampled using FTA mini elute cartridges, genotyped by two different real time PCR assays, detecting 13 high risk HPV (HR HPV) species, including HPV16 along with its physical DNA status. Results obtained from each of the tests were compared and analysed using suitable statistical tests. Results: With FTA mini elute cartridge samples HR HPV positivity was seen in 48/200 (24%). Of these, presence of HPV 16 DNA was observed in 28/48 (58.3%) women. High risk HPV was positive in 20% (37/185) of women with benign cytology and 73.3% (11/15) of women with abnormal cytology findings. A very significant correlation (${\chi}^2=22.090$ ; p=0.000) was observed between cytology and HR HPV findings showing an increasing trend of HR HPV prevalence in 50% (1/2) of LSIL, 75% (3/4) of HSIL and 100% (3/3) of SCC. Of the CIN 2+ lesions identified by histopathology, 88.9% (8/9) had HR HPV. A significant association (${\chi}^2=11.223$ ; p=0.001) of HR HPV and histopathologically confirmed CIN 2+ lesions was found. Sensitivity of the two tests were comparable but specificity of Pap testing was better (90.7% vs 70.4%) to predict histopathologically diagnosed cervical precancers. Conclusions: The current study explored the feasibility of using a FTA mini elute cartridge for cervical sampling for the first time in India as a part of a community based cervical cancer prevention program. We suggest that FTA based sampling is suitable and feasible for real time based HPV testing. Molecular HR HPV testing can be more sensitive and useful to identify high risk women requiring Pap testing which is more specific to detect histologically confirmed cervical precancer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.45-53
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• 1997

Salted mackerel(Scomber japonicus) is favorite diet in Korea from ancient times. The formation of N-nitrosamine and amines such as VBN, TMAO, TMA and DMA in salted mackerels were investigated when nitrite was added to salting water at the concentration of 0, 100, 500 and 1000mg/kg and influence of cooking method on the formation of N-nitrosamine was also analyzed. The content of VBN in mackerel during the salting increased contineously; after 50 days it was approximately more than 23.8 times as compared with that of raw sample. The TMAO nitrogen decreased while TMA increased in mackerel during the salting, the amounts of TMAO and TMA were 3.7~21.0mg/100g and 15.0~20.4mg/100g in salted mackerel, respectively. The content of DMA nitrogen increased remarkably in mackerel during the salting; DMA in sample salted for 50 days reached about 16.0 times more than that of raw sample. N-Nitrosodimethylamine (NDMA) content of control sample was detected less than 1.0$\mu\textrm{g}$/kg, but nitrite addition to salting water at 100, 500 and 1000ppm resulted in NDMA content of 8.1~14.6$\mu\textrm{g}$/kg, 24.5~45.5$\mu\textrm{g}$/kg and 53.8~77.2$\mu\textrm{g}$/kg, respectively. In contrast, cooked counterparts contained 3.3~12.6$\mu\textrm{g}$/kg of NDMA. In general, more NDMA were produced during cooking when samples cooked using direct heating methods such as a gas range and a briquet fire than when samples were cooked using indrect heating methods such as an electric range.

• Archives of Plastic Surgery
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• v.35 no.4
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• pp.385-392
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• 2008

Purpose: The most effective methods of harvesting, preparing, and injecting autologous fat grafts have been inconsistent and conflicting. With its limitation as resorption in fat grafting, handling various techniques affect adipocyte survival, and is crucial to optimizing its long-term survival. To improve graft survival, re-implantation of cryopreserved adipocytes was developed. In addition, adipocytes do not induce immune rejection in response to non-self lymphocytes in a mixed lymphocyte reaction. The purpose of this study is to analyze the changes in cryopreserved adipocytes so as to determine the most efficient long-term storage period, and to analyze the changes in cryopreserved allografted adipocytes so as to determine the efficacy of cryopreserved adipocytes allografting. Methods: Fat tissues were harvested from the inguinal and retroperitoneal fat pad of mice. After the centrifugation of the harvested fat tissues, they were disintegrated with collagenase. The adipocytes were obtained by centrifugation of the disintegrated fat tissues. The adipocytes were treated as follows: (1) They were examined for weight and then frozen at $-20^{\circ}C$(n=25). For four months, each five frozen samples were taken and examined for weight and histologic changes in the 1st week, the 1st month, the 2nd month, the 3rd month, and the 4th month, respectively. (2) The adipocytes were immediately frozen at $-20^{\circ}C$(n=125). For four months, five frozen samples were taken, and allografted in the same time period as above. Finally, for four months, five cryopreserved allografted adipocytes were taken and examined for histologic changes in the same time period as above. Results: (1) Significant weight changes and histologic findings with inflammatory and destructive changes were observed in the cryopreserved adipocytes in three months. (2) Significant fat necrotic changes in the histologic changes with Hematoxylin and eosin stain were observed in the cryopreserved allografted adipocytes since the first week, independent of the freezing period. Conclusion: The study results show that the adipocytes that were cryopreserved for more than three months underwent obvious weight reductions and necrotic changes, and the adipocytes that were allografted without freezing were viable for four months, but the cryopreserved allografted adipocytes had obvious necrotic changes since the first week regardless of the freezing period.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.21 no.2
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• pp.78-90
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• 2016

This report is to introduce detail processes during the restoration/revision project for the Korean Standard Methods for Marine Environment. The processes are composed of 3 steps: questionaries, QA/QC confirming step by CRM(Certified Reference Materials), and advisory council by specialists. The questionaries required four main topics to be included to the restoration/revision protocol: 1. the guidelines to sampling, transportation, storage, and pre-analytical procedures for the marine specimens, 2. the unified analytical method, especially for the organic compounds, 3. the QA/QC test requirement for CRM, 4. introduction of diverse analytical instruments, 5. the customer- friendly express of the protocol. Based on these new protocol, we expect two most important effects: 1, increased insurance of international credibility and equivalence by the QA/QC procedures, 2. increased conformability and representatively from wide-spread use of the protocol. Finally we suggested several residual topics remained to the inter-government cooperation.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.125-131
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• 1998

The change of pectinesterase (PE) activity and pectin substances in fig fruit were investigated and low sugar jams prepared by various methods from fig fruit were compared. Fig fruit PE, which began to show the activity at the harvest time, was not inactivated and had slight activity during frozen storage at $-25^{\circ}C$. The amount of alcohol insoluble solid (AIS) and the degree of esterification (DE) of AIS were reduced by its own PE activity. However the intrinsic PE of fig fruit was not enough to make low-methoxyl pectin below 50% of DE. Fig pulp treated by its own PE and combination of fig PE and orange PE could make low-methoxyl pectin. After PE treatments, fig pulp adjusted below pH 4.0 by addition of citric acid kept red colour. Fig Jams processed by various methods had lower soluble solid $(31{\sim}49^{\circ}Brix)$ compared with conventional fig jam. Five kinds of fig jams out of those showed higher score than others in the sensory evaluation. For preparation of the five jams, the fig pulps with or without 1% pectin were treated at $50^{\circ}C$ for 25 minutes with addition of orange PE (200 units/400 g pulp). The treated pulps were added with 0.25% citric acid, 0.7% calcium and 20% cane sugar. The mixed pulps were prepared for jams containing low sugar by hot plate or microwave or refrigeration (excepting the mixed pulp without pectin).

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.865-870
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• 1990

Four different fermentation methods of Korean cucumber pickles were compared with conventional method, pickling in 10% NaCl solution at $25^{\circ}C$, in order to improve the storage stability. The methods studied were brining the cucumbers in hot($90^{\circ}C$) 10% NaCl solution(method A), addition of KCl and $CaCl_2$ into the hot salt solution(method B) addition of a sodium salts mixture of phosphates, nitrite and citrate into half fermented pickles prepared by method B(method C), substituted nitrite and citrate with KCl in method C(method D). It was found from results that the method C and D reduced the decreasing rate of pH very significantly by more than 3 fold and method B also showed the reducing effect. However, higher total acidity was measured for method C and D, which was opposite to pH results. Changes in hardness of cucumber showed little difference to control while color of brining solution exhibited some difference in their Hunter values. Organoleptic comparison showed a clear effect of salts mixtures by receiving the significant higher scores in fresh cucumber flavor and lower values in yeast moldy and sour flavor for method C and D when those were compared to control.

• The Journal of Korean Academy of Prosthodontics
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• v.37 no.4
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• pp.474-493
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• 1999

According to repeated measurements and correction procedures, the accuracy of the phase-shifting profilometry was developed. At first, after 20 final models for maxillary complete denture were duplicated , the mucosa sur-faces of models were measured with the phase-shifting proflometry and each mirror view of these was calibrated. Maxillary casts were divided into 4 groups of 5 casts per each, and wax dentures with 2 sheets of baseplate wax and artificial teeth were made and then cured according to the curing method of each group. Group I ; quick curing with QC-20 acrylic resin Group II ; 9 hour curing with QC-20 acrylic resin Group III ; SR-Ivocap system Group IV ; metal base and quick curing with QC-20 acrylic resin. After curing, polishing, and storing at $37^{\circ}C$ in saline for 30 days, the forms of the impression surface of the dentures were measured with the phase-shifting profilometry. Then, the impression surface form of each denture was placed in the optimal position of com-parison with the mirror view of the same final cast. The amount and direction of distortion of each denture was analyzed and the effects of polishing and storage in each denture were compared, The obtained results were as follows : 1. In Group I, the denture was observed as the appearance distorted in the opposite direction of the mucosa and the postero-lateral part of palatal portion of the denture was observed as the appearance separated from the mucosa. Also, the buccal flanges of the denture were observed as the appearance distorted in the direction of the mucosa. 2. In Group II, the postero-lateral part of palatal portion of the denture was observed as the appearance separated slightly from the mucosa. The bilateral buccal flanges of denture were observed as the appearance distorted severely in the direction of the mucosa. 3. In Group III the bilateral part of the residual ridge crest portions and the buccal flanges of the denture were observed as the appearance distorted in the direction of the mucosa, and specially, the buccal flanges of the maxillary tuberosities were distorted severely. 4. In Group IV, the acrylic resin base of the buccal portion of the denture was observed as the appearance distorted in the opposite direction of the mucosa. 5. The phase-shifting profilometry, done with repeated measurements and correction procedures, was effective in comparing the amount and direction of distortion at every position after the laboratory work and the delivery of maxillary complete denture.

• Food Science and Preservation
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• v.21 no.1
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• pp.17-24
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• 2014

This study was conducted in order to evaluate the effect of postharvest ripening periods and packaging methods on maintaining the quality of fresh-cut winter squash. Winter squash (var. Bouchang) was ripened at $22^{\circ}C$ for 1 or 2 weeks after harvest. The samples were washed in tap water, sanitized in $100{\mu}L/L$ chlorine water, peeled, and cut into 16 parts. Samples were then vacuum packaged or non-vacuum packaged in $80{\mu}m$ nylon/polyethylene (Ny/PE) films and stored at $5^{\circ}C$ for 21 days. Results indicated that different postharvest ripening periods affected gas concentration, firmness, off-odor development, color, and overall quality of fresh-cut winter squash. Samples treated with 2-week ripening periods maintained quality with higher redness value and soluble solid content (SSC) and lower $CO_2$ concentration and off-odor development compared to samples treated with a 1-week ripening period. Non vacuum packaging was effective in increasing visual quality and reducing off-odor development. A combination treatment of 2-week ripening periods and non-vacuum packaging maintained good quality with the lowest off-odor development and the highest visual quality scores at the end of the storage period.

• Food Science and Preservation
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• v.24 no.7
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• pp.1034-1042
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• 2017

The quality characteristics of Yakju and survival rate of yeast were investigated by modifying the drying method for the cold adapted yeast strain Saccharomyces cerevisiae Y297 (SCY297). Viability and fermentation characteristics of the freeze-dried, air blast-dried, and liquid SCY297 cultures were compared after storing them at $25^{\circ}C$. In addition, 5% skimmed milk, ${\alpha}$-lactose, or trehalose was added as a protective agent for examining the effects of drying methods. During the 15-week storage period, the liquid and freeze-dried SCY297 cultures containing a protective agent showed a survival rate of 80%. However, the air blast-dried SCY297 culture showed 80% survival rate only in the skimmed milk supplemented group. Compared to the untreated cells, the acidity and amino acidity of Yakju prepared using freeze-dried or air blast-dried cultures of SCY297 increased by 2 fold and 5.7 fold respectively, while the alcohol content decreased by 5.07%. Compared to the untreated cells, the pH and amino acidity of Yakju prepared using the liquid culture of SCY297 increased by 1.5 fold and 2.5 fold respectively. Although the alcohol content decreased by 2.9%, decrease rate was lower than that observed for the freeze-dried and air blast-dried yeast cultures. Therefore, the results of this study showed that using a liquid starter culture was more advantageous than using the conventional solid culture.

• Fire Science and Engineering
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• v.17 no.4
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• pp.20-27
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• 2003

Hazard Analysis is one of the basic tasks to ensure the safety of chemical plants. However, it is an arduous, tedious, time-consuming work and requires multidisciplinary knowledge and demands considerable cognitive load from the analysts. To overcome these problems, there have been attempts to automate this work by utilizing computer technology, particularly in the area of knowledge-based technique. There is two methods in the risk assessment of Chemical plant; quantitative and qualitative risk assessment. Both of them have been applied respectively, but if the integrated method of quantitative and qualitative risk assessments is used, all of the advantage of two methods can be applied. It is difficult to carry out integrated risk management of chemical plant. Therefore, automated integration system of risk management is necessary. We developed S/W Automated System for Hazard Screening & Analysis(ASCA) and applied to practical plant. By applying ASCA to case study, we can get the information about relative ranks of equipments, variable deviation, and consequence of potential accident. In this study, we applied ASCA to the H.T.U(Hydrotreating Unit) of the process to produce aromatic material. We could know relative ranks of equipments, variable deviation of malfunction in storage tank, D-101, and consequence of potential accident using ASCA. If integrated risk management in the chemical plant is applied, we can develop the emergency plan and prevent the accident.