• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.605-614
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• 2014

The objective of this study was to investigate the quality characteristics of Baeksulgi (BS) and Sulgidduk added with Makgeolli (MS, BS+ Makgeolli) during storage at $20{\pm}2$ for 3 days. Moisture contents of MS were significantly higher than those of BS during storage. Reducing sugar contents (%) were higher in MS. The pH values were 6.23 and 5.93, for BS and MS, respectively. The pH of MS was lower and thus indicated higher in acidity. The Hunter color L (lightness) and a (redness) values were higher for BS, whereas b (yellowness) value of MS was lower. In the texture analysis, hardness and chewiness of MS were found to be lower, whereas springiness, gumminess, and resilience were higher than those of MS. According to DSC (Differential scanning calorimeter) analysis, enthalpy of MS appeared to be lower than that of BS during storage, which suggests retrogradation of MS was delayed. The total phenol content was higher in MS. The $IC_{50}$ value of DPPH and hydroxyl radical scavenging activity was lower in MS, which means antioxidant activity increased in MS. Results of the preference test showed that appearance, flavor, taste, and overall acceptability of MS scored higher than those of BS. From these results, high quality of MS was derived from Makgeolli addition.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.703-709
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• 2012

Using market-selling rice flour, four rice wet noodles were prepared with three hydrocolloids: wheat flour, hydroxypropyl methyl cellulose (HPMC), and potato starch at different levels based on pre-test, and the physical and sensory properties of the noodles were measured and compared. The rice noodle with hydrocolloids showed much higher peak and final viscosity than wheat flour noodle (control). Rice noodle also showed higher hardness, cohesiveness and springiness than control in textural properties, however, the noodle with the highest hydrocolloids (wheat flour 15%, HPMC 12.5%, potato starch 17,5%) showed lowest cohesiveness and springiness values among samples. By sensory evaluation, the rice noodle with 15% wheat flour, 8.5% HPMC, 17.5% potato starch showed the highest scores in appearance, taste, texture and acceptability. HPMC in noodles seemed to influence on the noodle quality than potato starch or wheat flour. For making rice noodle, adequate level of hydrocolloids could improve noodle quality such as viscoelasticity, however, excess addition made the noodle coarse.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.119-125
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• 2009

This study was conducted to promote fish paste made with white poria cocos wolf powder as a food. The tested concentrations of the powder were 0, 1, 3, 5, and 7%. All the fish paste samples had 37% water content. For the Hunter color values of samples, L-values decreased but a- and b-values increased with increasing concentrations of the powder. In addition, the folding test scores of all samples were good (AA). In the texture tests, brittleness increased where as springiness decreased with increasing concentrations of the powder. In the sensory evaluations, color, flavor, hardness, and cohesiveness scores increased, and sleekness and oily taste scores decreased, with increasing concentrations of the powder. The fish paste containing 3% white poria cocos wolf powder (3WPWP) had the highest acceptance scores for appearance, flavor, taste, texture, and overall quality. These results suggest that white poria cocos wolf powder can be applied to fish paste to increase its quality.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.599-603
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• 2013

Tarak is our own traditional fermented milk made through lactic acid fermentation by using makgeolli as inoculum for milk or using already made tarak as inoculum but it is hardly known to people as its related studies are also insufficient. Accordingly, the purpose of this study was to manufacture jelly by using tarak and analyze its quality characteristics for the diversification of consumption promotion and demand of traditional fermented milk tarak. Tarak jelly that was made according to the percentage of adding tarak showed a tendency that the content of crue protein, crude fat and crude ash except for moisture water meaningfully increased as the amount of tarak added increased (P<0.05). In the case of pH, it declines as the amount of tarak added was high. The chromaticity measurement result of tarak jelly was 54.32 in the case of control group for L, and it increased as the amount of tarak added increased. In the case of a, it decreased as tarak was added, whereas b meaningfully increased. There was meaningful difference between samples in the case of chewiness, fracturability and adhesiveness (p<0.05). The sensory test result showed that there was meaningful difference between samples in their appearance and taste but there was no meaningful difference in the case of overall preference, scent and texture.

• Archives of Plastic Surgery
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• v.35 no.4
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• pp.483-486
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• 2008

Purpose: Fingertip injuries are the most common hand injuries and may lead to significant disability. Knowledge of fingertip anatomy is mandatory to treat these injuries effectively. All surgical techniques used for coverage of fingertip injuries must be based on the nature of the injury and the patient's age. Many authors have studied the method of fingertip reconstruction because goals of these treatments should include maintaining length, sensibility, motions, and appearance. The purpose of this study is to evaluate the effect of digital artery perforator flap for fingertip reconstruction without aesthetic and functional problems. Methods: From November 2006 to March 2007, the authors performed fingertip reconstruction on 3 fingers of 3 patients, aged between 41 to 54 years (average age, 47 years) using digital artery perforator flap. Results: All fingers recovered successfully and there were no necrosis of the flap. We followed up 3 cases more than 5 months. Light touch and temperature sensation could be detected in all flaps and the static two-point discrimination test was 8 mm. Conclusion: This flap is an alternative choice for coverage of fingertip defects. This method also takes short time to procedure and to recovery. The digital artery perforator flap has never been reported in Korea, however it is considered as a useful method for treatment of fingertip injury.

• Korean Journal of Veterinary Research
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• v.34 no.2
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• pp.321-326
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• 1994

Korean isolate, porcine epidemic diarrhea virus (KPEDV-9) was adapted through serial passages in vero cell. The viral yield reached up to $10^{5-6}$ $TCID_{50}/ml$ at the passage level of 90th. The cell adapted virus was characterized through genetic and morphological examinations. The RNA extracted from virus infected cell revealed the presence of RNA band with molecular size of >20Kb. The electron microscopic examination on purified virus showed the pleomorphic appearance of enveloped particles with 5-10nm surface projections, which fit with the shape of coronavirus. The etiological survey on swine diarrhea by immunofluorescence test(FA) indicated 17.5% positive rate on the PEDV infection. In addition, the incidence were detected both in piglets within two weeks old as well as fattening pigs. Serological survey by ELISA revealed the overall 45% positive result, thus, indicating the PEDV infection are widespread throughout this country.

• Journal of The Korean Society of Integrative Medicine
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• v.5 no.3
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• pp.83-90
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• 2017

Purpose : The purpose of this study was to investigate whether or not the effects of the relationship among college students on the oral health were affected by the increased interest in the appearance. Methods : After explanation of this study, we conducted the questionnaire to those who accepted questionnaire from April 26 to May 28, 2017. In order to collect the data, Naver-form (mobile) questionnaire was distributed to the research subjects and the collected data. The analysis technique used the frequency and percentage to examine the general characteristics of the subjects and the status of the relationship. Chi-square test was used to examine the number of toothbrushes, toothbrushing time, oral health concern, regular oral examination and scaling, use of oral care products, smoking status, and bad breath. Result : Among the total of 190 research subjects, 79 (41.6 %) were male and 111 (58.4 %) were female. The presence of brushing just before going out and carrying a toothbrush were more frequent for those subjects who are in relationship (p<.001). The subjects who considered oral hygiene to be important were higher in those who were in relationship (p<.001). Conclusion : Some oral health care behaviors such as toothbrushing just before going out or carrying a toothbrush were well formed, and oral hygiene was important in those who were in relationship.

• Journal of the Korea institute for structural maintenance and inspection
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• v.22 no.5
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• pp.72-81
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• 2018

Fireproof structures using concrete, built-up panels and dry walls are usually used in walls inside fire compartments. However, demand for glass walls is emerging due to increase in interest in visibility and external appearance. In this study on steel fire resistance walls using insulation glass, fire resistance tests and performance evaluations were conducted on 60 minute fire resistance walls and exterior walls which could be applied to interior fire compartments and 90 minute fire resistance walls which could be applied to curtain walls. According to the tests, the specimens satisfied the required fire resistance performance. The finite element analysis was conducted after the tests to evaluate the fire resistance performance of the glass walls. The analysis results showed that the preliminary evaluation of fire resistance performance would be feasible.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.232-240
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• 2011

The effects of adding fish surimi to Appenzeller cheese on quality characteristics during ripening were investigated. Cheese samples were prepared with 1.0% surimi. Changes in chemical composition, lactic acid bacterial population, pH, non-casein nitrogen, non-protein nitrogen, water-soluble nitrogen, a consumer sensory evaluation test, chromaticity, texture, and proteolysis were monitored during ripening. The electrophoretic patterns of cheese proteins and the functional components originating from the surimi were investigated. Adding surimi did not affect the appearance or consumer sensory characteristics of the cheeses. Significantly higher amounts of crude fat and moisture were observed in the cheese supplemented with surimi than in cheese without added surimi.

• Archives of Reconstructive Microsurgery
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• v.17 no.2
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• pp.101-107
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• 2008

Purpose: Free flaps from the great toe are an established method for reconstruction of absent or partially amputated thumbs. However, options differ as to which technique represents the ideal solution for each level of amputation. Various methods of distal thumb reconstruction have been proposed. We prefer to transplant the entire great toe nail complex with the almost all of the pulp rather than a portion of the nail. This paper reflects our experience in using the great toe mini wrap-around flap for distal thumb reconstruction. Materials and Methods: In the period from October of 2005 to July of 2007, 9 patients were treated for traumatic thumb defects localized at the distal phalanx of the thumb. The patients included seven men and two women. The mean age was 44 years (range, 21~60) and the dominant right hand was involved in seven of nine patients. Results: The transferred flaps have survived completely in all cases. The mean range of motion in the interphalangeal joints was 51o, with 73% of the normal uninjured opposite hands. The two-point discrimination was 10.5 mm (range, 5~13 mm). In Semmes-Weinstein monofilament test, the sensibility was 4.31 in 4 cases, 3.61 in 3 cases and 2.83 in 2 cases. The pinch power was 64% (range, 55~95%) of the opposite hand. All patients were satisfied with the appearance of the reconstructed thumb and felt comfortable at final follow-up. Conclusion: We have successfully reconstructed 9 cases of traumatic distal thumb defects using the mini wrap-around free flap. The mini wrap-around free flap in great toe is an excellent alternative method for distal thumb reconstruction in selected patients.