• Journal of the Korean Society of Radiology
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• v.17 no.3
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• pp.449-457
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• 2023

Shielding for reducing exposure dose can make the diagnosis limited. The purpose of this study is to increase the efficiency of radiation protection and minimize the loss of image information by producing the shielding made of the water and the contrast medium which has different proportion and finding out the ideal proportion of them. Each shielding materials were made of water and water-soluble iodine contrast medium with the different proportion. The attenuation rate of absorbed dose was evaluated by the shielding materials in the plastic contents for measuring the efficiency of the radiation protection. As a result, the higher ratio of the contrast medium, the more efficient it is for radiation attenuation. The anatomical structure was observed most properly in case of the solution with 20 ml of the contrast medium and most difficultly in case of more than 60 ml of the contrast medium. In case of the signal intensity between skeleton and gas, the difference of average value had a significant as p < 0.001. Shielding with contrast medium attenuates less than the conventional shielding but in the examination for the sensitive part to radiation, it can be used to minimize the loss of the image information and reduce the exposure dose.

• Applied Biological Chemistry
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• v.26 no.4
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• pp.255-260
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• 1983

In order to examine the effect of storage conditions on lipid and minor elements compositions of sesame seed, the changes in general characteristics and fractionation pattern o the lipid, and such minor elements as sesamol, sesamolin and sesamin were analyzed during the storage of sesame seeds for 4, 9, and 15 months at the four different storage conditions, that is, storage under light with linen pouch(LA), storage in dark with linen pouch(DA), storage under light with polyethylene pouch(LS) and storage in dark with poly ethylene pouch(DS). The acid value were increased significantly during the storage for 4 to 9 months then continued same acid value with prolonged storage until 15 months, but iodine value were increased continuously until 15 months in all the storage conditions, and the increasing tendency of the value at LA and DA was higher than that at LS and DS. Steryl ester was increased in the LA but decreased in DS with prolonged storage until 15 months. Diglyceride was increased during the storage in alt the storage conditions and increasing tendency in LA was higher than that in DS and LS. The free fatty acid contents were significantly increased until g months of storage, then similar value was continued with prolonged storage. Phospholipid was decreased with prolonged storage until 15 months and decreasing tendency in DA and LA was sharper than that in LS and DS. The content of free sesamol was ranged from 0.0021 to 0. 0058% of total lipid. Free sesamol was increased but bound sesamol was decreased during the storage for 15 months in all the storage conditions. Sesamolin was ranged from 0.11 to 0.19% of total lipid and decreasing tendency during the storage was similar to free sesamol.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.585-592
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• 2009

The objectives of this study were to analyze the physiological and antimicrobial activities of wheat germ. The fatty acid components of the wheat germ included palmitic, stearic, oleic, linoleic, and linolenic acids. Furthermore, the acid value was 8.5, the peroxide value was 7.1, the iodine value was 126.8, the saponification value was 159.7, and the refractive index was 1.547. In the unsaponifiable matter, the total phenol concentration extracted by ethanol, along with physiological activity were 2.02% and 0.45%, respectively, and the amount of flavonoids and activity were 6.89% and 6.90%, respectively. The amount of flavonoids was larger than the phenol concentration in the wheat germ. In addition, the nitritescavenging ability of the wheat germ was lower than ascorbic acid but greater than BHT and tocopherol. The peroxide value in the linoleic acid changed over 5 days, presenting as 0.67, 22.70, 44.25, 5.81, and 91.17 meq/kg, and increases were also consistently shown as time passed for the ethanol extractions and unsaponifiable. Additional data showed that antimicrobial effects could not be detected in the wheat germ concentration or method of extraction.

• Food Science and Preservation
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• v.13 no.3
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• pp.382-388
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• 2006

Physicochemical properties of chufa starch were investigated The result are summarized as follow: Moisture content crude protein and crude fat were 10.10%, 0.31% and 0.41,% respectively. Amylose content of chufa starch was 41.6% and blue value was 0.49. Lightness and whiteness of chufa starch was 96.36 and 92.23 of Hunter's color value. In iodine reaction, maximum absorbance wavelength (${\lambda}max$) was 628 nm. Water binding capacity was 83% and swelling power and solubility of chufa starch were increased slowly to $60^{\circ}C$, but increased rapidly after $60^{\circ}C$. Scanning election microscope(SEM) showed that granule type of chufa starch was round or elliptic type, and average granule size was $10{\mu}m$. The results by differential scanning calorimetry(DSC) revealed that gelatinization patterns were similar to those of potato or rice starch. In rapid viscoanalyzer(RVA) examination, pasting temperature was $79.95^{\circ}C$ and peak viscosity of chufa starch was 385.08.

• Membrane Journal
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• v.21 no.3
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• pp.213-221
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• 2011

Using poly(ethylene oxide) (PEO) as a polymer host, poly(ethylene glycol) (PEG) as a plasticizer, potassium iodide and iodine as sources of $I^-/I_3^-$, polymer electrolyte membranes were prepared. Based on the polymer electrolytes, solid-state dye-sensitized solar cell (DSSC)s were fabricated. The content of PEG in the electrolyte was controlled to be 95%. The mole number of KI per 1 mole of EO ([KI]/[EO] ratio) in the electrolyte was changed to be 0.022, 0.044, 0.066 and 0.088. The electrolyte membrane showed wax phase in ambient temperature. The ionic conductivity increased with increasing KI content to reach the maximum value at which [KI]/[EO] ratio is 0.066. After the maximum value, the ionic conductivity decreased with increasing KI content. In the case of DSSC, the Voc decreased continuously with increasing KI content in the polymeric electrolyte membrane. The $J_{SC}$ increased with increasing KI content to show maximum value at which [KI]/[EO] ratio is 0.044. In the higher KI content region, $J_{SC}$ value decreased with increasing KI content.

• Applied Biological Chemistry
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• v.35 no.2
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• pp.110-114
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• 1992

The lipid compositions, physical and chemical characteristics of crude oil in Korean safflow, Carthamus tinctorius L., seeds were determined and proxmate composition of it were also analyzed. The proximate composition showed moisture 7.2%, carbohydrate 34.4%, crude protein 18.2%, crude fat 34.8% and ash 5.35. Specific gravity, refractive index, smoking point, melting point and titer of the crude oil were $0.922{\sim}0.927,\;1.468{\sim}1.469,\;210^{\circ}C,\;-15{\sim}-18^{\circ}C\;and\;15{\sim}18$, respectively. Iodine value, saponification value, acid value, esterification value, unsapoifiable matter and saturated fatty acid content of the crude oil were $140{\sim}152,\;186{\sim}192,\;2.6{\sim}3.5,\;179{\sim}186,\;0.8{\sim}1.3%\;and\;6.6{\sim}7.2%$, respectively. Fatty acid compositions were quantitatively determined by G.L.C. to give $70{\sim}78%$ linoleic acid, $10{\sim}23%$ oleic acid and $5{\sim}8%$ palmitic acid as main components, stearic, linolenic and myristic acid were presented in small quantities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.1
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• pp.15-21
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• 1986

This study was conducted to research the industrial utilizaion of the maize germs separated in the manufacture of the cornstarch. The maize germs contained crude protein (25.3%) and crude fat (19.2%), with the 512 Kcal/100g of determined food energy values. It was found to have the valuable amounts of essential minerals, such as the content of calcium and phosphorus were low (53.0, 12.3mg%), while those of potassium (495.4mg%), magnesium (95.0mg%), zinc (48.3ppm) and manganese (45.2ppm) were plentiful. It was noted that the iodine value was 44.0, saponification value 292.3, acid value 1.5 and peroxide value about 3.3. The lipid fractions obtained by silicic acid column chromatography were mainly composed of neutral lipid, whereas, the contents of glycolipid and phospholipid were scarcely. The major fatty acids in total lipids were linoleic $(60{\sim}62.5%)$, oleic $(20{\sim}22.5%)$ and palmitic $(10{\sim}13.5%)$ acids. The content of the unsaturated fatty acids was more predominant than that of the saturated fatty acids. The content of the insoluble proteinous nitrogen (32.5%) was the most abundant. whereas, the contents of soluble proteinous nitrogen (12.7%) and peptide proteinous nitrogen (3.3%) were low. The major amino acids of the maized germs were glutamic, glycine, alanine and aspartic. It has been identified by the SDS-disc electrophoresis that the protein of maized germs had $5{\sim}6$ bands. Compared with standard substances, the molecular weight of the main protein was estimated to be $14,500{\sim}24,500$.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.6
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• pp.800-804
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• 1997

To evaluate the characters related to rice grain quality as affected by silicate application, the ripened color, appearence and physicochemical properties of rice grain which were produced at the silt-loam paddy field of National Yeongnam Agricultural Exeperiment Station with a little poor drainage for trials on long-term effects of continuous application of same fertilizer were analyzed comparing with the NPK fertilizer an the NPK＋compost in 1995. The whiteness value and color space value in ripened color of rice hull by silicate application were higher than those in the plots of NPK and NPK＋compost, because of low percentage of rusty grain and sooty grain, The percentage of perfect grain in brown rice and in milled rice by the silicate application increased by 6.1~7.5% and by 1.8~3.5% respectively, as compared with the NPK application and white core and white belly of milled rice were decreased, The amylose content, protein content and starch-iodine blue value of milled rice by silicate application were lower than those in the plots of NPK and NPK＋compost, while the peak point and breakdown viscosity of gelatinized rice flour on amylograph, and tastes value evaluated as a indicater of pannel test by nireco tester were higher. By silicate application these factors could be affected toward better in eating quality.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• Journal of radiological science and technology
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• v.31 no.1
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• pp.11-16
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• 2008

Purpose : The aim of this study was to predict radiation dose at 1 meter with BMI(body mass index) in thyroid cancer patients treated with radio-iodine and provide the efficient guideline in the management of patients. Methods : 140 patients from thyroidectomy for thyroid cancer were enrolled. All subjects under went 150 mCi radio-iodine therapy and performed whole body scan 1 week later. BMI(weight divided by square of height) was calculated to evaluate the amount of fatty tissue indirectly. The radiation dose at 1 meter was measured initially and on 2nd days. the relation of values with BMI were analyzed statically. As for the method of statistical analysis, using Med calc Version 9,2,2,0 Program. Results : (1) The initial effective dose was inversely correlated with the BMI. Significance level was 0.0004. (2) We obtained the following formula from the data of initial effective dose and BMI: Y = -30.91X + 350.4(${\mu}Sv/h$)(Y: initial radiation dose, x: Group). (3) After 21.55 hours, than radiation dose was less than those recommended by ICRP or NRC in 53% of the population. Conclusion : Using BMI, the initial radiation dose and 2nd days dose can be predicted in thyroid cancer patients before radio-iodine therapy. It may be used for predicting the time of discharge and control the isolation room. We were able to predict the radiation exposure after discharge using this calculated value.