• Investigative Magnetic Resonance Imaging
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• v.10 no.2
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• pp.63-69
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• 2006

Purpose : Marrow edema and fatty degeneration of the hip joint bones could be initial and late signs in hip joint and its bone diseases respectively, which might be differentiated from age-related marrow conversion pattern. So authors have investigated normal marrow conversion pattern of the femur and acetabulum around the hip joints. Materials and methods : Three coronal MR images of 288 hip joint bones in 144 subjects, aged 2 days to 76 years divided to 8 groups every 10 years, were retrospectively analysed for the location and appearance of the converted yellow marrow. The converted yellow marrow were divided to head, neck, and trochanter in the proximal femur and below and above 50% in acetabulum of the hip. Results : The most common type of marrow conversion is the converted yellow marrow in the entire proximal femur and below 50% of acetabulum of the hip. We observed the start of marrow conversion in just before and after 2 years old and stopped at just before and after 20 years old. Conclusion : The understanding of age-related marrow conversion pattern of the hip joint bones would provide some information for differentiation from pathologic condition of them such as edema, fatty degeneration, metastasis, or leukemia.

• Science of Emotion and Sensibility
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• v.14 no.3
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• pp.385-394
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• 2011

The purpose of this research is to compare and analyze visual images between the Real garment and the 3D garment simulation with the various fabrics of flare skirts and to analyze the correlation between mechanical properties and visual images. The picture images (printed on paper) of the Real garment and the 3D garment simulation of experimental flare skirts were shown to the evaluation group of women in their 20s majoring in clothing and textiles, and were evaluated by questionnaires with 32 adjectives. SPSS Version 12.0 statistics program was utilized to analyze data. Factor analysis, One Way ANOVA, T-test and Duncan test were used to investigate visual effect of the Real garment and the 3D garment simulation. As the result of conducting factor analysis on the visual appearance, the images were driven with five factors: 'drapeability', 'attractive', 'body compensation', 'bulkiness', 'activeness'. Visual images were significantly related with mechanical properties of various fabrics, and the visual images between 3D garment simulations and real garment differed with various fabrics and their mechanical properties. Visual images of silk and polyester group, cotton, linen and wool group were significantly related with weight and thickness of kinds of fabrics.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.30 no.4
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• pp.271-281
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• 2004

Adenoid cystic carcinoma is malignant tumor in salivary gland, and its behavior is very invasive. Of all malignant tumor adenoid cystic carcinoma is occured in frequency of 4.4% in major salivary gland, and 1.29% in minor salivary gland. Histopathologically, adenoid cystic carcinoma is characterized by a cribriform appearance, and tubular form and solid nest type tumor can be seen. The tumor cell structure composed of modified myoepithelial cell, and basaloid cell. Extracellular matrix of this tumor cell contains variable ground substance with basement membrane component. Basement membrane matrix composed of collagen fibers, glycoproteins, proteoglycans, and its function is well known that it participate in differentiation, proliferation, and growth of tumor cell. Basement membrane molecule is essential for invasion of peripheral nerve, blood vessel, skeletal muscle in tumor cell of adenoid cystic carcinoma. In many studies, the tumor cell of adenoid cystic carcinoma containing modified myoepithelial cell participate in synthesis of proteoglycan. In this study, tissue sample of adenoid cystic carcinoma of human salivary gland were obtained from 15 surgical specimen, and all specimen were routinely fixed in 10% formalin and embedded. Serial $4-{\mu}m$ thick sections were cut from paraffin blocks. the histopathologic evaluation was done with light microscopy. And, the immunohistochemical staining, characteristics of glycosaminoglycan were observed. For biochemical analysis of glycosaminoglycan, isolation of crude glycosaminoglycan from tumor tissue and Western bolt analysis were carried out. With transmission electomicroscopy, tumor cell were observed. Biologic behavior of adenoid cystic carcinoma was observed with distribution and expression of basement membrane of glycosaminoglycan in tumor cells, The results obtained were as follows: 1. In immunohistochemical study, chondroitin sulfate is postively stained in tumor cell and interstitial space, dermatan sulfate is weakly stained in ductal cell. But keratan sulfate is negatively stained. 2. In immunohistochemical study, heparan sulfate is strong positive stained in tumor cell and basement membrane, especially in invasion area to peripheral nerve tissue. 3. In transmission electromicroscpic view, the tumor cells are composed modifed myoepithelial cells, and contains many microvilli and rough endoplasmic reticulum. 4. In Western blot analysis, the expression of glycosaminoglycan is expressed mostly in heparan sulfate. From the results obtained in this study, tumor cell of adenoid cystic carcinoma is composed modified myoepithelial cell, and glycosaminoglycan of basement membrane molecule of heparan sulfate and chondroitin sulfate mostly participate in the development and invasiveness of adenoid cystic carcinoma by immunohistochemical study and western blot analysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1760-1766
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• 2009

Physical properties of Yukwa base extruded with glutinous rice flour, rice flour, defatted soy flour, and salt using an twin-screw extruder were investigated. The ingredients were extruded at various moisture contents (16-18%), screw speeds (300 & 400 rpm) at 43.4 kg/hr feed rate. Length and specific volume of Yukwa base increased with decreasing moisture contents. Hunter's color L* values of Yukwa base was higher whereas $a^*\;and\;b^*$ values were lower with increasing moisture content. Water absorption index of Yukwa base increased with increasing moisture contents. X-ray diffraction of Yukwa base showed B type moisture content of 16% and 17% while it showed A type moisture content of 18%. Degree of crystallinity and breaking strength of Yukwa base were the lowest in the moisture content of 16% while the lowest value for hardness was found in the moisture content of 16% and of 17% with screw speed 400 rpm for all samples. In the microstructure of cross section of Yukwa base, air cell size was larger and cell wall was thicker as moisture content increased. The sensory evaluation of the Yukwa base showed that color and flavor were not significantly different among samples, while taste, appearance, mouth feel, and overall preference were higher as moisture contents decreased.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.884-890
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• 2007

The purpose of this study was to investigate the effects of adding various concentration of yam powder (Y0:0g, Y1:2g, Y2:4g, Y3:6g, Y4:8g, Y5:10g) on the physicochemical and sensory characteristics of jelly. The pH of the samples ranged from 5.61 to 5.70, and this pH range was stable. As for the viscosity of the jelly, the samples made with yam powder showed higher viscosities than the control. and the viscosity increased with increasing amounts of yam powder, viscosity was increased. The Hunter color L- and a-values decreased significantly (p<.001) by the addition of yam powder. For the textural characteristics, the addition of yam powder increased the cohesiveness and decreased the springiness and chewiness. In the sensory evaluation, the appearance and flavor acceptability of the jellies were in the order of Y0>Y1>Y2>Y3>Y4>Y5. The texture acceptability was highest in Y0 and Y1 and taste and overall acceptability were highest in Y1.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.947-953
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• 2007

This study was conducted to promote the utilization of fish paste with added lotus leaf powder as a food. The tested concentrations of lotus leaf powder were 0, 0.5, 1, 1.5, and 2%. All the samples of fish paste with added lotus leaf powder had 37% water content. For the Hunter color values, the L, a and b values of the fish paste decreased with increasing concentrations of lotus leaf powder. And the folding test presented a good score(AA). In the texture meter test, the gumminess, and brittleness decreased according to increasing concentrations of lotus leaf powder. However, the hardness, cohesiveness, and springiness of the fish paste were not significantly changed by the addition of lotus leaf powder. In the sensory evaluation, the lotus leaf flavor, hardness, and adhesiveness increased as the concentrations of lotus leaf powder increased. The fish paste with 0.5% lotus leaf powder(0.5 LP) showed the highest acceptance scores in terms of pleasant taste and springiness. The fish paste with 0.5% lotus leaf powder(0.5 LP) also showed the highest acceptance scores for appearance, flavor, taste, texture, and overall quality. Therefore, the results suggest that lotus leaf powder can be applied to fish paste to increase its quality and functionality.

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.628-634
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• 2006

This study was performed to investigate the quality of pre-processed vegetables used in school and institutional food-services. Pre-processed food materials (carrot, potato, and cabbage) frequently used in food-service were collected from 14 various processing company sources. The sensory and physico-chemical qualities of the pre-processed food materials were determined using sensory and instrumental analysis. For the physico-chemical analysis of the food materials, pH, total acidity, hardness, Hunter colorimeter value, reducing sugar and vitamin C content were determined. For the sensory quality evaluation, 15 panelist were trained and consensus was reached on the quality standards of the preprocessed materials (carrot, potato, and cabbage). Finally, appearance, color, texture, off-odor/taste, and overall quality were determined. In the physico-chemical analysis, there were no significant differences among samples collected from various processing companies. In sensory quality evaluations, the color quality of pre-processed potato was lower than that of other materials. From the coefficient correlations and partial least squares regression analysis between sensory and instrumental data, pH, total acidity, colorimeter values, and hardness were considered important components in assessing the quality of pre-processed vegetables.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.592-601
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• 1997

The purposes of this study were to develop Hazard Analysis Critical Control Point-based standardized recipe applicable to cook/chilled soy sauceglazed mackerel and to evaluate the qualities related to the product flow of this item. After conducting experimental cooking, preliminary test, and analysis of recipes, critical control points were identified, control methods were determined, and HACCP-based recipe was standardized. At each critical control point, time-temperature profile was recorded and microbiological analysis (total aerobic plate counts, psychrotrophic plate count, coliform, and fecal coliform count), chemical analysis (pH, acid value and volatile based nitrogen (VBN)) and sensory evaluation of the item were done. Time-temperature data showed that the time the menu item had passed through temperature danger zone (5∼60$^{\circ}C$) during all phases was 60 min. At rapid cooling, but after cooling at room temperature, the temperature of this menu item did not drop below the ambient temperature. The results of microbiological test were negative throughout all phases following cooking and the results of chemical analysis did not change significantly in terms of storage periods except for VBN which increased on 7th day significantly(p<0.05). After steam/convection oven reheating and microwave oven reheating, the sensory score of the only appearance decreased significantly related to the storage time of overall quality profiles. But significant differences were not detected according to two reheating methods. In conclusion, this HACCP-based recipe was considered as an effective tool for assuring microbial as well as sensory quality of this cook/chilled item.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.273-280
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• 2014

This study was carried out to investigate the quality characteristics of bread added with Aronia powder. Breads were prepared with different amounts of Aronia powder (in ratios of 0, 1, 3, 5, and 10% of total flour). As the Aronia powder content increased, the pH level decreased while total acidity increased. For color, bread added with 10% Aronia powder showed low lightness and yellowness but high redness. As the Aronia powder content increased, antioxidant activity, total polyphenol content, and baking loss also significantly increased. For the preservation period, breads added with Aronia showed mold growth within 4 days, whereas the control showed growth within 2 days. Bread added with 10% Aronia showed strong retrogradation. In the sensory evaluation, appearance, color, and overall acceptance of bread added with 3% Aronia showed remarkably higher values than both the control and others samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.859-864
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• 2016

The study investigated the physicochemical and sensory characteristics of Tarakjuk added with various concentrations of Stachys sieboldii Miq root. Tarakjuk prepared by addition of 0, 10, 20, and 30% powder to rice flour basic formulation. The spreadability and moisture content of Tarakjuk increased with addition of Stachys sieboldii Miq root powder, whereas viscosity decreased with addition of Stachys sieboldii Miq root powder. The pH of Tarakjuk decreased with addition of Stachys sieboldii Miq root powder, whereas acidity increased. The lightness of Tarakjuk decreased with addition of Stachys sieboldii Miq root powder, whereas redness and yellowness increased with addition of Stachys sieboldii Miq root powder. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activities of Tarakjuk significantly increased as Stachys sieboldii Miq root powder content increased (P<0.05). The results of the sensory evaluation showed that the flavor and taste of Tarakjuk were not significantly different among the samples. Appearance, aftertaste, texture, and overall acceptability showed the highest scores for Tarakjuk containing 10% Stachys sieboldii Miq root powder. Based on the results of this study, Tarakjuk added with 10% Stachys sieboldii Miq root was determined to be optimum for its good characteristics and overall acceptability.