• The Journal of Korean Society for Radiation Therapy
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• v.21 no.1
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• pp.25-31
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• 2009

Purpose: Evaluate the mold we have made to improve the reproducibility of the patient position and make homogeneous dose distribution to the treatment volume effectively when treating the patient who has hypervascular ulcer on her tongue caused by paraneoplastic autoimmune multiorgan syndrome by mold brachytherapy. Materials and Methods: The mold is consisted of upper and lower parts. We inserted 2 mm of lead sheet on the gums toward the oral cavity to protect them from unnecessary irradiation during the treatment. We had planned on orthogonal images obtained the patient. 200 cGy was delivered in every fraction with a total dose of 3000 cGy. To evaluate the effect of the lead sheet, we made a measurement with a phantom that has gums and tongue made of tissue with an equivalent material (bolus). Five of TLDs were placed on the interesting points of gums to measure the dose during irradiation with lead sheet and without lead sheet for three times respectively. Results: The result of the measurement without lead sheet are A: 33.9 cGy, B: 30.1 cGy, C: 31.8 cGy, D: 23.3 cGy, E: 24.1 cGy. The results of measurement with lead sheet are A: 20.6 cGy, B: 18.8 cGy, C: 19.6 cGy, D: 14.7 cGy, E: 15.1 cGy. Conclusion: Since we are using the mold made in our department during the treatment of the patient with hypervascular ulcer on tongue, we could deliver a proper dose to the treatment volume. In addition, the mold provided highly accurate and reproducible treatment and reduced the dose to the gums and teeth. Therefore, the possibility of side effects could be decreased significantly.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.838-842
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• 2006

Gum was added to Jeungpyun (steamed Korean rice cake) to extend the shelf life and prevent retrogradation. The hardness of Jeungpyun was analyzed and the type of retrogradation was calculated by the Avrami equation. Guar gum, xanthan gum and pullulan were added to the steamed Korean rice cake at contents of 0.05%, 0.1% and 0.5% (w/w). The moisture contents of the steamed Korean rice cake stored at $4^{\circ}C$ remained unchanged over the three days. When the concentration of added gums was less than 0.1 %, the hardness was lower than that of the non-added gum. At a gum concentration of 0.5%, the hardness of Jeungpyun with added guar gum and xanthan gum was higher than that of pullulan and non-added Jeungpyun. The types of retrogradation varied according to the amount and the kind of the added gums. The type of retrogradation of pullulan-added rice cake was similar to that of xanthan-added rice cake. The Avrami exponent of pullulan-added and xanthan-added Jeungpyun was 1.4${\sim}$1.49 and 1.25${\sim}$1.43, respectively. As the concentrations of pullulan were increased from 0.05% to 0.5%, the time constant (1/k) increased from 5.37 to 15.65. Pullulan and xanthan gum were confirmed to be more effective than guar gum for preventing the retrogradation of the steamed Korean rice cake known as Jeungpyun.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1253-1257
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• 2009

The effects of seven commercial gums (xanthan gum, guar gum, pectin, gum arabic, gellan, locust bean gum, and sodium alginate) at different concentrations (0, 0.3, and 0.6%) on flow properties of sweet potato starch (SPS) pastes were investigated. Flow behavior characteristics were adequately described by power law flow model, and yield stress was also measured by vane method. SPS-gum mixtures (5% w/w) at $25^{\circ}C$ were found to have high shear-thinning flow behavior with yield stress, and their consistency index (K) and apparent viscosity ($\eta_{a,100}$) increased with elevated gum concentration, except for pectin and sodium alginate. Vane yield stress ($\sigma_o$) value of SPS-pectin mixture was lower when compared to other mixtures while that of SPS-gellan mixture was much higher. Most of the gums, except for pectin, gum arabic, and sodium alginate, showed a synergistic effect on the elastic properties of SPS-gum mixtures. In general, the flow properties of SPS-gum mixtures appeared to be strongly influenced by the addition of gum, and dependent on the type and concentration of gum.

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.278-283
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• 2009

This study was carried out to evaluate the quality characteristics of white pan breads containing 0.5% of gums, including HPMC, MC and SA. Moisture content, water activity, cooling loss, bread volume, rheological, and sensory evaluations were performed to examine the bread quality characteristics. Moisture content and water activity were highest in the bread with added HPMC. HPMC showed the smallest cooling loss among the breads compared to the other added gums. The bread with added SA had the thelargest volume at $2,560{\pm}24$ mL. In terms of rheological properties, the hardness of the bread containing HPMC was lowest and the springness of the bread with added SA was the highest. In sensory evaluations, the bread containing HPMC was evaluated as the most preferred product by acquiring the highest scores in internal and external evaluations. Consequently, the bread containing 0.5% SA showed better volume and springiness values. However, the bread containing 0.5% HPMC showed greater moisture content, greater water activity, lower cooling loss, and better sensory evaluation scores. Based on the overall results, HPMC was considered to be the most effective hydrocolloid to increase bread quality.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.644-650
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• 1999

A normal and a waxy hull-less barley with similar ${\beta}-glucan$ contents were selected, and the effects of ${\beta}-glucans$ on rheological and pasting properties were investigated by using their flour extracts and isolated ${\beta}-glucan$ gum materials. ${\beta}-Glucans$ in the barley cultivars were extracted in a crude form with alkaline extraction, and the waxy hull-less barley produced more ${\beta}-glucan$ gum yield. The waxy barley also showed higher viscosities of water and alkaline flour extracts, compared to the normal barley. Both normal and waxy barley ${\beta}-glucan$ gums exhibited pseudoplastic flow behavior, and increasing ${\beta}-glucan$ concentration increased viscosity in a similar manner. The normal barley flour had a higher amylograph peak viscosity than did waxy barley flour. On the other hand, waxy barley flour with treatment of $HgCl_2$ demonstrated considerably higher increase in peak viscosity. Pasting characteristics of normal and waxy barley starches in the presence of ${\beta}-glucan$ gum solutions were tested using a rapid visco-analyzer (RVA). ${\beta}-Glucan$ gums increased the pasting viscosities of the barley starches, and the synergistic increase in viscosity appeared to be higher in the normal barley starch.

• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.243-250
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• 2008

In Korean, nine tar colors are permitted in foods. This study assessed these compounds in the favorite food items of children found near elementary schools. A total of 439 items categorized under six food types were included in the analysis. The most frequently detected tar colors were tartrazine (Y4), Brilliant Blue FCF (Y5), Allura Red, and Sunset Yellow FCF, respectively. One or a mixture of two tar colors were commonly found in products such as gums, ice bars, soft drinks, and cereals. However, most often, combinations of two or three tar colors were detected. The levels of tar colors in candies, chocolates, gums, ice bars, cereals, and soft drinks were 0.11-1169.58 mg/kg, 0.73-468.02 mg/kg, 0.10-602.46 mg/kg, 0.25-162.32 mg/kg, 0.11-753.68 mg/kg, and 0.21-69.45 mg/kg, respectively. Tar color levels were higher in chocolates and gums than in soft drinks and ice bars. And Y4 and Y5 were detected at the highest levels. For ages 7-12, the total estimated daily intake (${\sum}EDI$) of each tar color ranged from 0.004 to 1.017 mg/day/person. These values were 0.02-5.98% of the FAO/WHO's acceptable daily intake (ADI).

• CELLMED
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• v.13 no.9
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• pp.37.1-37.5
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• 2023

Objective: Case report of improvement in joint pain and gum bleeding in a breast cancer patient using OCNT. Methods: A Korean woman in her 60s was diagnosed with breast cancer. After being diagnosed with stage 2 breast cancer, her quality of life has greatly deteriorated due to the side effects of the drugs administered. Results: Improved joint pain and bleeding gums after OCNT Conclusion: The application of OCNT to patients with above problem can help improve symptoms.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.799-804
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• 1994

A 0.625% dispersion of the pretreated konjac (Amorphophallus konjac) flour was treated with 3 volumes of ethanol and the precipitate was dried at room temperature to produce purified glucomannan in 67.2% yield. Konjac glucomannan was analyzed for proximate composition and the contents of total dietary fiber and minerals. TLC analysis with a mobile phase of isopropanol : $H_2O$(4 : 1, v/v) revealed the presence of mannose and glucose as component sugars. The molecular mass of konjac glucomannan was in the range between 240 and 370 kDa as determined by HPLC with a Protein Pak 300SW column. Water holding capacity of konjac glucomannan was greater than those of most other gums except guar and xanthan gums. Konjac glucomannan accelerated foam formation of bovine serum albumin. As the concentration of konjac glucomannan increased up to 2%, maximum viscosity increased drastically, whereas the swelling time at maximum viscosity decreased. When swelling temperature increased, maximum viscosity and the swelling time at maximum viscosity decreased simultaneously.

• Journal of Korean society of Dental Hygiene
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• v.12 no.3
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• pp.597-609
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• 2012

Objectives : The purpose of this study was to determine the influence of workers health behaviorals, oral health behaviorals and metabolic syndrome risk factors on oral health and to identify the relationship between these. and then, a basis data propose for integrative health promotion programs development and effective Management measures. Methods : The subjects were 4,600 workers working at a industrial place in North Gyeongsang Province, data were collected from July 13, 2010 to September 12, 2010. using the results of the subjects medical check-ups and Oral examinations, this study was performed. collected data included workers general characteristics, job characteristics, and smoking, drinking, exercise behavior as lifestyle factors, and waist measurement, fasting blood sugar level, systolic blood pressure, diastolic blood pressure, the level of Triglyceride and HDL-cholesterol as metabolic syndrome risk factor indicator. Data were analyzed by descriptive statistics, chi-square test, correlation analysis, logistic regression using SPSS 18.0. Results : In results of the subjects medical check-ups, 14.1% were above the criterion value of waist measurement, 2.5% fasting blood sugar level, 8.5% hypertension, 16.8% Triglyceride level and 4.0% HDL-cholesterol respectively. according to oral examination results, showing that 43.3% inflammation of the gums. The inflammation of the gums was correlated with gender, age, dental clinic visit, scaling management, smoking, exercise behavior and high triglyceride level and hypertension of metabolic syndrome risk factor indicators. In addition, this result was statistically significant. Conclusions : Based on this study, the workers health should be managed actively and effectively by using periodical workers health check-ups. At a corporate level, the institutional supports were achieved and arranged for activation of regular oral health education programs, and the prevention plan of metabolic syndrome were needed for changing exercise behavior by conducting suitable exercise programs.

• Journal of Korean society of Dental Hygiene
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• v.8 no.3
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• pp.107-114
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• 2008

The purpose of this study was to examine the awareness of adult patients visiting dental clinics about periodontal diseases. The subjects in this study were 204 patients who paid a visit to five dental clinics and a dental hospital in the region of Jeonju. After a survey was conducted, the results were obtained as follows: 1. With regard to toothbrushing method, the most of the male patients(43.8%) brushed their teeth by rolling the toothbrushes up and down, and the most of the female patients(46.1%) did that both up and down and right and left. As to the influence of smoking, the largest number of the smokers(50.0%) and nonsmokers(40.4%) brushed their teeth both up and down and right and left. statistically significant differences were shown by gender and smoking(p<0.05). 2. As for knowledge acquisition route on periodontal diseases by gender, there was no way for the men(38.2%) to get the information, and the largest number of the women (43.4%) acquired the information through the internet. With respect to smoking, the largest numbers of the smokers(38.2%) and nonsmokers(37.5%) got the information by the internet, and statistically significant differences were found (p<0.05). 3. Concerning treatment method of periodontal diseases provided by the dental clinic, the largest number of the men(33.7%) got their teeth scaled, and the greatest group of the women(29.6%) had their gums treated. The treatment method made statistically significant differences by gender (p<0.05). Regarding smoking, the largest group of the smokers(32.4%) had their teeth scaled, and the largest number of the nonsmokers(28.7%) got their gums treated. significant differences were made statistically by smoking (p<0.05). 4. As to instruction on the prevention of periodontal diseases, the largest group(63.2%) intended to take that. The second (23.0%) was eager to do it, and the third(13.8%) was unwilling to do it.