• Journal of Microbiology
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• 제39권4호
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• pp.305-313
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• 2001

The spr D gene encoding Strptomyces griseus protease D(SGPD); a chymotrypsin-like proteae, was cloned from Strptomyces griseus IFO13350 and sequence. Most of the amino-acid sequence deduced from the nucleotide sequence is idential to that Strptomyces griseus IMRU3499 except that one amino acid has been deleted and Trp 369 has been substituted into Cys369 in the SGPD from S. griseus IFO13350 without affecting the protease activity. The spr D gene was overexpressed in Streptomyce liv-idans TK24 as a heterologous host. Various media with different compositions were also used to max-imize the productivity of SGPD inthe heterologous host. The SGPD productivity was best when the transformant S. lividans TK24 was cultivated in R2YE medium. The relative chymotrypsin activity of the culture broth measured with an artificial chromogenic substrate, N-scuccinyl-ala-ala-pro-phe-p-nitroanilide, was 16 units/ml. A high level of SGPD was also produced in YEME and SAAM medial but it was relatively lower that in R2YE medium and negligible amounts of SGPD were produced in GYE, GAE and Benedict media. The growth of S. lividans reacted the maximum level of cell mass at days 3 and 4 of the culture, but SGPD production started in the stationary phase of cell growth and kept increase in till the 10$^{th}$ day of culture in R2YE and YEME medium, but in GYE media the productivity reached maximum level at 8days of cultivation. The introduction of the spr D gene into S. lividans TK24 triggered biosyntheis of the pigmented antibiotic , actinorhodin, which implies some protease may paly a very improtant role in secondary-metabolite formation in sStreptomyces.

• Clinics in Shoulder and Elbow
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• 제8권1호
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• pp.36-42
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• 2005

Purpose: To evaluate the clinical results of anterior subcutaneous ulnar nerve transposition operation and the factors that influence the results for cubital tunnel syndrome. Materials and Methods: Seventeen cases of cubital tunnel syndrome were treated by anterior subcutaneous transposition between March 2001 and December 2003. The mean age was 56 years and mean follow up period was 20.4 months. All patients were reviewed retrospectively. The preoperative evaluation was done by Dellon's classification and the clinical results were evaluated by Messina’s classification. We analyzed the effect of the operation and the relations between the results and the preoperative factors, for example, duration of symptom, age, cause of illness, present of association with diabetes mellitus or preoperative flexion contracture of the elbow were analyzed. Results: The results according to Messina's classification were 4 cases of excellent, 9 cases of good, 3 cases of fair, and 1 case of poor. The preoperative factors like duration of symptom, age, cause of illness and flexion contracture of the elbow didn't show any statistical difference in the result of operation, but the cases which have diabetes mellitus were unsatisfactory with statistical difference (p=0.018). Conclusion: Anterior subcutaneous ulnar nerve transposition is relatively easy and good operative method in cubital tunnel syndrome.

• Journal of the Korean Society of Food Culture
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• 제16권4호
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• pp.330-340
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• 2001

This study is to select food offered with higher frequency at restaurants such as hamburger, pizza, chicken, gimbap(boiled rice rolled in laver with seasonings stuffed), and calgooksu(Korean traditional noodles); identify customers' expectation and satisfaction levels on food and service quality and analyze correlation according to each food. The survey was conducted from March 1 to March 24, 2000, by distributing questionnaires. Statistical data analysis was completed using SPSS for t-test, ANOVA, Pearson's correlation analysis. The results of this study were as follows: 1) It is revealed that overall average satisfaction levels on food quality according to individuals' trait came out significantly low compared to their expectation levels, and that balance in nutrition and reasonable prices had problems in relation to food quality. 2) Customers' expectation levels on food quality came out the highest with calgooksu and gimbap, and their satisfaction levels came out the highest with pizza. 3) Customers' overall average expectation levels on service quality showed a very high point, while their satisfaction levels showed a low point with significance. 4) Hamburger was poor in hygiene; pizza showed the highest satisfaction levels over its quality with significance, and calgooksu and gimbap showed very low satisfaction levels over their service quality. 5) Correlation between customers' expectation and satisfaction levels over the nutritional balance and proper taste of the food quality came out significant. 6) Pizza and chicken showed significant correlation with regard to atmosphere, service, and hygiene variables (p<0.01).

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 한국표면공학회 2018년도 춘계학술대회 논문집
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• pp.141-141
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• 2018

Copper is one of the most abundant metals on earth. Its oxide (CuO) is an intrinsically p-type metal-oxide semiconductor with a bandgap ($E_g$) of 1.2-2.0 eV 1. Copper oxide nanomaterials are considered as promising materials for a wide range of applications e.g., lithium ion batteries, dye-sensitized solar cells, photocatalytic hydrogen production, photodetectors, and biogas sensors 2-7. Recently, high-density and uniform CuO nanostructures have been grown on Cu foils in alkaline solutions 3. In 2011, T. Soejima et al. proposed a facile process for the oxidation synthesis of CuO nanobelt arrays using $NH_3-H_2O_2$ aqueous solution 8. In 2017, G. Kaur et al. synthesized CuO nanostructures by treating Cu foils in $NH_4OH$ at room temperature for different treatment times 9. The surface treatment of Cu in alkaline aqueous solutions is a potential method for the mass fabrication of CuO nanostructures with high uniformity and density. It is interesting to compare the gas sensing properties among CuO nanomaterials synthesized by this approach and by others. Nevertheless, none of above studies investigated the gas sensing properties of as-synthesized CuO nanomaterials. In this study, CuO nanowalls versus nanoparticles were synthesized via the oxidation process of Cu foil in NH4OH solution at $50-70^{\circ}C$. The gas sensing properties of the as-prepared CuO nanoplates were examined with $C_2H_5OH$, $CH_3COCH_3$, and $NH_3$ at $200-360^{\circ}C$.

• Korean Journal of Food Science and Technology
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• 제43권4호
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• pp.446-452
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• 2011

Total 480 lactic acid-producing bacteria were isolated from five kinds of kimchi, and their antibacterial activity was tested against Salmonella enterica serovar Typhimurium, Bacillus subtilis, and Pseudomonas aeruginosa using an agar diffusion assay. Among them, 340 isolates showed a halo on MRS agar against one or more indicator strains, which were identified using multiplex PCR, an API 50CHL kit, and a 16S rDNA sequence analysis. As a result, 169 Lactobacillus plantarum, 20 Lactobacillus fermentum, two Lactobacillus paracasei ssp. paracasei, two Lactobacillus sp., and 15 Pediococcus sp. were identified. This may be the first report on the isolation of antibacterial Lactobacillus fermentum from kimchi.

• Food Science of Animal Resources
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• 제32권3호
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• pp.268-273
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• 2012

The aim of this study was to evaluate the effects of tumbling condition (time and temperature) on the quality characteristics of restructured chicken breast ham. Tumbling conditions were 10, 30, and 60 min at 3 or $-3^{\circ}C$, respectively. After tumbling, quality characteristic regarding the treatments processed by each condition were measured. There were no significant differences in pH levels among tumbling time or temperature. Treatments involving 60 min of tumbling had significantly higher water holding capacity (WHC) than that tumbled for 10 min, but WHC was not affected by the tumbling temperature. The tumbling condition at $-3^{\circ}C$ for 60 min demonstrated the most effective cooking yields for restructured chicken breast ham. Myofibrillar protein solubility of treatments tumbled for 60 min had the highest value of all, regardless of tumbling temperature. The hardness of treatments tumbled at $-3^{\circ}C$ were lower than those at $3^{\circ}C$; however, the springiness of treatments tumbled for 60 min were significantly higher than those regarding the treatments tumbled for 10 and 30 min. Therefore, tumbling technology for 30 min or more at $-3^{\circ}C$ can produce restructured chicken breast ham of excellent quality.

• Advances in pediatric surgery
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• 제8권1호
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• pp.11-15
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• 2002

This is a 20 year analysis of the problems associated with enterostomy formation, and closure. Forty-three stomas were established in 43 patients: 23 for anorectal malformations, 11 for Hirschsprung's diseases, 4 for necrotizing enterocolitis, 3 for multiple ileal atresias, 1 for volvulus neonatorum with perforation, and 1 for diaphragmatic hernia with colon perforation. Thirty boys and 13 girls were included (mean age 4.8 months). Stoma complications were encountered in 13 patients (30.2 %): stomal prolapse, stenosis, obstruction, paracolic hernia, retraction, dysfunction, and skin excoriation, Four patients (9.3 %) required stomal revision. Occurrence of complications was not related to age and primary disease, but sigmoid colostomy showed lower complication rate than transverse colostomy (20.0 % vs 42.9 %, p<0.05). There were five deaths but, only one (2.3 %) was directly related to the enterostomy complication. Twenty-one stomas were closed in our hospital and complications occurred in seven patients (33.3 %). The most common complication was wound sepsis in 5 children. In conclusion, because the significant morbidity of stomal formation still exists, refinements of the surgical technique seem to be required, Sigmoid loop colostomy is preferred whenever possible.

• Journal of Dental Rehabilitation and Applied Science
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• 제22권3호
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• pp.211-220
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• 2006

Need of porcelain-repair system is largely demanding as dental porcelain restorations are increased in clinical dentistry. This study investigated shear bond strength of commercial porcelain-repair systems on dental porcelain and their reliability. Experimental groups were as follows; Group A Super Bond C&B, Group B Porcelain repair kit, Group C Ceramic repair, and Group D Spectrum system as a control. Porcelain disks were fired and embedded in epoxy resin. Porcelain surface were ground using 220 grit SiC disk, then cleaned in ultrasonic bath. Then porcelain specimens were treated with each repair system. A clear polystyrene cylinder 3.5 mm in internal diameter was filled with composite resin. Then the resin cylinder was polymerized with a visible light curing unit. Thirty one specimens at each group were prepared and stored at $37^{\circ}C$ distilled water for 48 h. Specimens were tested in an Instron testing machine according to ISO TR 11405. Mean shear bond strength and standard deviation of each group was $15.7{\pm}4.1MPa$ (Group A), $12.8{\pm}4.9MPa$ (Group B), $7.2{\pm}3.0MPa$ (Group C) and $9.6{\pm}2.2MPa$ (Group D). ANOVA and Tukey HSD post-hoc test showed that there were significant differences between groups (p<0.05). Data of bond strength were analyzed with two-parameter Weibull distribution. Confidence interval of Weibull modulus (m-parameter) at 95% of Group A (3.5-6.3) and Group D (3.6-6.0) were significantly higher than Group B (2.2-3.7) and Group C (2.0-3.4). There was little correlation between mean shear bond strength and Weibull modulus. Results indicated that acid-etching of porcelain surface increased porcelain-resin shear bonding strength.

• Journal of Technologic Dentistry
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• 제40권1호
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• pp.33-40
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• 2018

Purpose: The purpose of this study was to investigate the influence of mechanical properties of various ultra-dental stone by setting methods. Methods: 240 cylinder specimens($10mm{\times}20mm$) were prepared from three ultra-dental stones(Gemma, Die keen and Fuji rock; n = 80) in accordance with the manufacturers' recommendations. Half of the specimens of each stone(n = 40) were dried in open air within a room temperature; the other half(n = 40) underwent in a silicone rubber mold in open air for 30 minutes and then were dried in a microwave oven for 10 minutes to 600W. Compressive strength(CS), compressive modulus(CM) and diametral tensile strength(DTS) conducted until fracture using Instron 5966 at each of the following periods: 1 and 24 hours from mixing. One-way analysis of variance and Scheffe's post hoc test were performed for statistical comparisons at a significance level of P<.05. Results: The CS and CM values in all dental stone indicated highest after 24h(54.25 MPa < ) than the values for specimens dried in microwave method. The DTS values revealed the highest microwave method. However, in 24h, FJ(Fu-ji rock) and GM(Gemma) had lower mechanical properties than air. Conclusion : Within the limitations of this study, CS did not influence by microwave method but DTS affected according to the setting.

• Journal of Technologic Dentistry
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• 제40권1호
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• pp.9-15
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• 2018

Purpose: The purpose of this study is to investigate the effect of lithium disilicate glass ceramic polishing on the strength of the final prosthesis. Methods: Fourteen lithium disilicate glass ceramic specimens were prepared. These were randomly divided into two groups of seven(LPG: low polishing group, HPG: high polishing group). In LPG, SiC paper was sequentially polished using 300, 600, 800, 1000 grit, and the specifications of the test piece were adjusted. HPG was sequentially polished using 300, 600, 800, 1000, 1200, 1500, and 2000 grit. Two groups of specimens are executed 3- point bending test. Using the statistical program SPSS 22.0, the average values of the strengths of the two groups were compared in the Mann-Whiteney test. The significance level was set at 0.05. Results: The mean strength value of HPG was measured at $307.14{\pm}23.28MPa$ significantly higher than LPG(p<0.001). Conclusion : The final polishing of the prosthesis is aesthetically important but has proven to play an important role in the flexural strength, early fracture, and prolongation of the prosthesis.