• Tuberculosis and Respiratory Diseases
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• v.47 no.2
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• pp.218-230
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• 1999

Background: Craniofacial anatomic abnormalities related to structural narrowing of the upper airway have been reported in patients with obstructive sleep apnea syndrome. In this study, we evaluated the craniofacial anatomic characteristics of Korean patients with obstructive sleep apnea syndrome, and the role of cephalometric analysis in the prediction of abnormal breathing during sleep. Methods: Thirty-nine patients with obstructive sleep apnea syndrome(OSAS), 39 simple snorers(simple snorers) and 20 controls(control) had cephalometric analysis using the technique of Riley et al, and underwent standardized polysomnographic recordings. Different variables, including sex, body mass index, cephalometric and polysomnographic data, were statistically analyzed. Results: Pm-UPW and V-LPW distances were significantly shorter in OSAS when compared with simple snorers or control. PAS in simple snorers was shorter than in control. ANS-Gn distance in OSAS was significantly longer than in control. PNS-P distance in OSAS or simple snorers was significantly longer than in control. MP-H distance in OSAS was significantly longer than in simple snorers or control and MP-H distance in simple snorers was also longer than in control. NL/Pm-P angle in OSAS was lesser than in control. MP-H distance in OSAS or in the combined groups of OSAS and simple snorers was significantly correlated with apneahypopnea index(AHI). PNS-P distance in the combined groups of OSAS and simple snorers was correlated with AHI. In male of all subjects, body mass index was significantly correlated with PNS-P or MP-H distance. Conclusion: Cephalometric analysis can be useful tool in determining the craniofacial anatomic abnormalities in patients with obstructive sleep apnea syndrome. Cephalometric parameters, especially MP-H distance, can be useful for predicting frequency of narrowing or obstruction of upper airway during sleep.

• Journal of Microbiology
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• v.45 no.3
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• pp.199-204
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• 2007

The objective of this study was to evaluate the effect of soluble carbohydrates (glucose, cellobiose), pH (6.0, 6.5, 7.0), and rumen microbial growth factors (VFA, vitamins) on biohydrogenation of linoleic acid (LA) by mixed rumen fungi. Addition of glucose or cellobiose to culture media slowed the rate of biohydrogenation; only 35-40% of LA was converted to conjugated linoleic acid (CLA) or vaccenic acid (VA) within 24 h of incubation, whereas in the control treatment, 100% of LA was converted within 24 h. Addition of VFA or vitamins did not affect biohydrogenation activity or CLA production. Culturing rumen fungi at pH 6.0 slowed biohydrogenation compared with pH 6.5 or 7.0. CLA production was reduced by pH 6.0 compared with control (pH 6.5), but was higher with pH 7.0. Biohydrogenation of LA to VA was complete within 72 h at pH 6.0, 24 h at pH 6.5, and 48 h at pH 7.0. It is concluded that optimum conditions for biohydrogenation of LA and for CLA production by rumen fungi were provided without addition of soluble carbohydrates, VFA or vitamins to the culture medium; optimum pH was 6.5 for biohydrogenation and 7.0 for CLA production.

• Parasites, Hosts and Diseases
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• v.42 no.4
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• pp.195-200
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• 2004

We investigated the induction of resistance to Haemaphysalis longicornis infestation in rabbits that had been immunized with recombinant H. longicornis P27/30 protein. The success of immunological control methods is dependent upon the use of potential key antigens as tick vaccine candidates. Previously, we cloned a gene encoding 27 kDa and 30 kDa proteins (P27/30) of H. longicornis, and identified P27/30 as a troponin I-like protein. In this study, rabbits that were immunized with recombinant P27/30 expressed in Escherichia coli showed the statistically significant longer feeding duration for larval and adult ticks (P<0.05), low engorgement rates in larval ticks (64.4%), and an apparent reduction in egg weights, which suggest that H. longicornis P27/30 protein is a potential candidate antigen for a tick vaccine. These results demonstrated that the recombinant P27/30 protein might be a useful vaccine candidate antigen for biological control of H. longicornis.

• KSBB Journal
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• v.21 no.3
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• pp.181-187
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• 2006

In this study, problems related with pH control in electrokinetic(EK) bioremediation of phenanthrene contaminated soil were observed, and the effects of pH control methods on the removal efficiency were investigated to search a further application strategy. In a preliminary experiment, it was found out by flask cultivation that a certain sulfate concentration was needed to degrade phenanthrene well using Sphingomonas sp. 3Y. However, when $MgSO_4$ was used as sulfate source in EK bioremediation, the bacterial activity reduced seriously due to the abrupt decrease of pHs in soil and bioreactor by the combination of magnesium and hydroxyl ions. When another strong buffering compound was used to control the pH problem, the good maintenance of the bacterial activity and pHs could be observed, but the removal efficiency decreased largely. When a low concentration of $MgSO_4$ was added, the removal efficiency decreased somewhat in spite of the good maintenance of neutral pHs. With the addition of NaOH as a neutralizing agent, the removal efficiency also decreased because of the increase of soil pH. Consequently the selection of electrolyte composition was a very important factor in EK bioremediation and some sulfate sources suitable for both bacterial activity and contaminant degradation should be investigated.

• BMB Reports
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• v.35 no.6
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• pp.547-552
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• 2002

The aim of our study was to investigate the protective effects of intraperitoneally-administrated vitamin E, dl-alpha lipoic acid, and linalool on the level of total lipid and fatty acid in guinea pig brains with oxidative stress that was induced by $H_2O_2$. The total brain lipid content in the $H_2O_2$ group decreased when compared to the $H_2O_2$ + vitamin E (p<0.05), $H_2O_2$ + linalool (p<0.05), ALA (p<0.05), control (p<0.01), linalool (p<0.01), and vitamin E (p<0.01) groups. While the proportion of total saturated fatty acid (${\Sigma}SFA$) in the $H_2O_2$ group significantly increased (p<0.005) when compared to the vitamin E group, it only slightly increased (p<0.01) when compared to the control and $H_2O_2$ + vitamin E groups. The ratio of the total unsaturated fatty acid (${\Sigma}USFA$) in the $H_2O_2$ groups was lower (p<0.05) than the control, vitamin E, and $H_2O_2$ + vitamin E groups. The level of the total polyunsaturated fatty acid (${\Sigma}PUEA$) in the $H_2O_2$ group decreased in when compared to the control, vitamin E, and $H_2O_2$ + vitamin E groups. While the proportion of the total w3 (omega 3), w6 (omega 6), and PUFA were found to be lowest in the $H_2O_2$ group, they were slightly increased (p<0.05) in the lipoic acid group when compared to the control and $H_2O_2$ + lipoic acid groups. However, the level of ${\Sigma}SFA$ in the $H_2O_2$ group was highest; the level of ${\Sigma}USFA$ in same group was lowest. As the proportion of ${\Sigma}USFA$ and ${\Sigma}PUFA$ were found to be highest in the linalool group, they were decreased in the $H_2O_2$ group when compared to the control group. Our results show that linalool has antioxidant properties, much the same as vitamin E and lipoic acid, to prevent lipid peroxidation. Additionally, vitamin E, lipoic acid, and linalool could lead to therapeutic approaches for limiting damage from oxidation reaction in unsaturated fatty acids, as well as for complementing existing therapy for the treatment of complications of oxidative damage.

• The Korean Journal of Pesticide Science
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• v.18 no.4
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• pp.376-382
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• 2014

The soluble loess-sulfur mixture allowed standing to remove insoluble component materials for five weeks after manufacturing. We decreased the pH level of soluble loess-sulfur mixture at pH 1.0 modified with decreasing 25% sodium hydroxide than original content. The pH ranges of soluble loess-sulfur mixture solutions were adjusted to pH 5.0-pH 11.0 (pH 1 unit) with brown rice vinegar (pH 2.8). The pH of original loess-sulfur mixture was about pH 13 and damaged the foliar parts and young leaves of tomato after twice application. These stock solutions can be diluted 500:1 with tap water to make a 0.05% working solution and were sprayed two times with 7 days interval to the leaf and stem of tomato, which were spontaneously infected with E. cichoracearum. Control efficacy of powdery mildew ranged from 85% to 90% at 7 days after first application. After second application, each loess-sulfur mixture solutions adjusted pH level significantly suppressed the powdery mildew disease in tomato. Consequently, loess-sulfur complex adjusted pH level with brown rice vinegar was suggested to be low in acute toxicity at all different pH values and suggested to use an agent for control of tomato powdery mildew in organic farming.

• Korean Journal of Soil Science and Fertilizer
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• v.24 no.3
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• pp.165-170
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• 1991

Effects of liming and starch application on the soil pH and mineralization of organic nitrogen were compared to control at $30+/10^{\circ}C$ incubation for six weeks in two soil types(loam, sandy loam) adjusted with 80% of field moisture capacity. 1. While soil pH was increased abruptyl one week after incubation in loam applied with lime and lime+starch, it tended to decrease at control during incubation period. Liming on sandy loam increased soil pH, and application of lime+starch together showed high pH at first week of incubation which was lowered slowly after wards. Significant changes in soil pH was not detected at control or starch application only. 2. The content of $NH_3-N$ in loam started to increse three weeks after incubation, and was maximized at fifth week. Positive correlation was shown at control during incubation period between soil pH and $NO_3-N$ content. Level of $NO_3-N$ content applied with starch or lime+starch was low compared to control. 3. The $NH_4-N$ content was high when sandy loam was applied with lime+starch together. At the first week of incubation, the $NO_3-N$ content was high at control or lime application.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.2
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• pp.136-144
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• 2003

This study was conducted to investigate the effect of 0.5% calcium lactate(CaL) on the fermentation of dough and quality and shelf-life of bread. Calcium lactates(CaL-A and CaL-P) were prepared from ash of black snail which contained shell and tissue together(ABS) and powder of the snail(PSB). pH of dough with the CaLs were higher than that of the control md, volume of the dough, loaf volume of bread were lower than those of the control products. But the volumes were almost the same when the pH of the dough were adjusted to pH 5.5. Mean calcium contents of treated bread (39.36~49.70 mg/100 g) were higher than that of control products(13.43 mg/100 g). There was no difference in Hunter $L^{*}$, $a^{*}$, $b^{*}$ values between the control and the treated group. Hardness and gumminess of CaL-A treated bread were the highest, but springiness and cohesiveness were the lowest. All the attributes showed no difference in case of pH adjustment(pH 5.5). The smaller pore and larger air cell with rough surface were observed in the CaL treated bread by SEM analysis. Sensory scores of CaL treated bread showed relatively lower values than those of the control products, but the scores increased by pH adjustment. The shelf-life of bread with CaL-P and CaL-A at 2$0^{\circ}C$ were 4 and 3 days, respectively, while that of the control group 1 day.day.y.

• Korean Journal of Applied Biomechanics
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• v.19 no.4
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• pp.617-625
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• 2009

The primary purpose of this study was to compare the hamstring-to-quadriceps strength(H/Q) ratios in collegiate soccer players and normal age-matched healthy students, and the secondary purpose was to investigate the changes in the H/Q ratio according to the degree of knee flexion. Twenty-five subjects volunteered to participate in this study. The study group comprised 12 healthy male collegiate soccer players, and the control group, 13 healthy age-matched male collegiate students. The modified N-K table was used for isometric strength measurement(unit: N). Mann-Whitney tests were performed to determine the differences in the H/Q ratios of soccer players and age-matched students at different knee flexion angles of the dominant leg. The strength of the hamstring muscle in the study group was significantly lower than that observed in the control group at knee flexion angles of $60^{\circ}$ (p<.001), $90^{\circ}$ (p<.01), and $120^{\circ}$ (p<05). The strength of the quadriceps muscle in the study group was significantly higher than that observed in the control group at flexion angles of $30^{\circ}$ (p<.001) and $60^{\circ}$ (p<.05). The H/Q ratios in the study and control groups differed significantly at all angles ($60^{\circ}$, p<.001, $90^{\circ}$, p<.001 and $120^{\circ}$, p<.001).

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.421-426
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• 2007

This study was carried out to investigate the properties of Kimchi made with potato as compared to Kimchi made with radish. The pH, acidity, hardness, and number of lactic acid bacteria were examined as properties of the Kimchi to determine the suitability of adding the potato and with focus on the possible duration of storage. First in the case of pH, the storage duration at pH $4.2{\sim}4.3$, which is the state for optimal tasting Kimchi, was approximately 10days in the control group, while that of the experimental group was 10 to 16 days, and thus, longer than the control. Second in the case of acidity, representing the maturity of Kimchi, we examined the time it took to reach 0.6% acidity, in which the experimental group took more longer time than the control. Although the experimental group was slower to mature than the control, the period for keeping at the proper pH was longer than that of the control group. Thirdly, in the case of hardness, which relates to softening, the experimental group had remarkably high values. This suggests that the Kimchi in the experimental group had a more rigid texture and more difficultly softening than the control group. Lastly in the case of the number of lactic acid bacteria, which closely relates to the process of fermentation, there were no significant differences. In conclusion, these results indicate that adding potato to Kimchi can extend its storage period.