• Asian Pacific Journal of Cancer Prevention
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• 제13권7호
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• pp.3037-3046
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• 2012

The diffuse large B-cell lymphoma (DLBCL) encompasses two major groups of tumors with uneven survival outcomes - germinal center B-cell (GCB) and non-germinal center B-cell (non-GCB). In the present study, we investigated the expression of GCB markers (BCL-6 and CD10) and non-GCB markers (CD138 and MUM-1) in an effort to evaluate their prognostic value. Paraffin-embedded tumor biopsies of 46 Jordanian DLBCL patients were analyzed, retrospectively, by immunohistochemistry to investigate the expression of BCL-6, CD10, CD138 and MUM-1. In addition, survival curves were calculated with reference to marker expression, age, sex and nodal involvement. Positive expression of BCL-6, CD10, CD138 and MUM-1 was shown in 78%, 61%, 39% and 91% of the cases, respectively, that of BCL-6 being associated with better overall survival (p = 0.02), whereas positive CD138 was linked with poor overall survival (p = 0.01). The expression of CD10 and MUM-1 had no impact on the overall survival. Among the clinical characteristics studied, diagnosis at an early age, nodal involvement and maleness were associated with a higher overall survival for DLBCL patients. Our results underline the importance of BCL-6 as a marker of better prognosis and CD138 as a marker of poor prognosis for DLBCL patients.

• 한국조리학회지
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• 제12권1호
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• pp.111-125
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• 2006

This study aims to find out how taste recognition differs between two groups of culinary arts students. We conducted a questionnaire survey on minimum sensitivity and minimum tastiness for four basic tastes. The first group consisted of 40 students in their first year, and the second group consists of 56 students in their second year and third year. The survey shows that both groups preferred medium saltiness, and the second group was more favorable to sweetness than the first group. The sweet and the pungent tastes were more favored than sourness and less favored than bitterness by both groups of subjects. The amount of the sample required for minimum tastiness shows that the freshmen had a higher sensitivity than the sophomore and junior students. Contrary to a common belief that people who have more experience in cooking would have a more sensitive taste, this study shows that taste sensitivity does not always accord with cooking experience. Rather, it depends on individual differences and current health status. Further research should be needed for various sensory test method and more kitchen experienced people who has more working years after graduate college.

• 한국환경교육학회지:환경교육
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• 제15권1호
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• pp.1-17
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• 2002

The aim of this study is to establish an object of environmental education in liberal arts, and to develop a teaming program and search for the most effective environmental teaching method. At first this study analyzed the current situations and problems of the present environmental education in the liberal arts. As a result of this analysis, I found that, most of environmental educations have been conducted mainly by an approach of natural science, inevitably they should have limits in which students can't have holistic view in solve the environmental problem. Due to the fact that, many students were attending lectures, teaching methods were limited in the forms lecture and video tapes. As I applied educational programs with various teaching methods for students in order to change cognition and value toward environment, I found that there was no significant difference of cognition even after applying the programs. This may be interpreted as, most students already had very sound and sustainable environmental view. But some programs with teaching method using role play, debate, cyber-debate lead students to have interest in environments, thus actively participating in the class. These methods, taking into consideration, the hundreds of enrolled students, seem to pose a problem in actual application. The most important matter is, how to develop a cognition and value toward environment into environmental behavior. Therefore, in the future, aim is to study what determines the factors for causing environmental behavior from a cognition and value of the environment, and a development of programs in this regard will be necessary.

• Journal of applied mathematics & informatics
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• 제39권5_6호
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• pp.743-749
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• 2021

The purpose of this article is to study few properties of fuzzy mean open and fuzzy mean closed sets in fuzzy topological spaces. Further, the idea of fuzzy mean clopen set is introduced. It is observed that a fuzzy mean clopen set is both fuzzy mean open and fuzzy mean closed but the converse is not true.

• Journal of the Korean Physical Society
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• 제73권9호
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• pp.1269-1278
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• 2018

Using the thawed Gaussian wave packets [E. J. Heller, J. Chem. Phys. 62, 1544 (1975)] and the adaptive reinitialization technique employing the frame operator [L. M. Andersson et al., J. Phys. A: Math. Gen. 35, 7787 (2002)], a trajectory-based Gaussian wave packet method is introduced that can be applied to scattering and time-dependent problems. This method does not require either the numerical multidimensional integrals for potential operators or the inversion of nearly-singular matrices representing the overlap of overcomplete Gaussian basis functions. We demonstrate a possibility that the method can be a promising candidate for the time-dependent $Schr{\ddot{o}}dinger$ equation solver by applying to tunneling, high-order harmonic generation, and above-threshold ionization problems in one-dimensional model systems. Although the efficiency of the method is confirmed in one-dimensional systems, it can be easily extended to higher dimensional systems.

• 식품과학과 산업
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• 제47권4호
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• pp.19-28
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• 2014

• Preventive Nutrition and Food Science
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• 제10권1호
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• pp.95-102
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• 2005

The term pharmacognosy as applied to a constituent scientific discipline of Korean Medical Food (KMF) has been in use for nearly several years, and it refers to studies on the pharmacological properties of natural products foods. During the last half of the 20th century, pharmacognosy for KMF evolved from being a descriptive botanical subject to one having a more chemical and biological focus. At the beginning of the 21st century, teaching pharmacognosy for KMF teaching in academic culinary arts and natural healing institutions has been given new relevance as a result of the explosive growth in the use of herbal foods (health foods) in modern KMF practice. In turn, pharmacognosy for KMF research areas are continuing to expand, and now include aspects of cellular and molecular biology in relation to natural products, ethnobotany and phytotherapy, in addition to the more traditional analytical method development and phytochemistry. Examples are provided in this review of promising bioactive compounds obtained in two multidisciplinary natural product KMF development and discovery projects, aimed at the elucidation of new plant-derived cancer chemotherapeutic agents and novel cancer chemopreventives, respectively. The systematic study of KMF offers pharmacognosy groups an attractive new area of research, ranging from investigating the biologically active principles of KMF and their mode of action and potential active substance interactions, to sanitary and quality control, and involvement in clinical trials.

• Preventive Nutrition and Food Science
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• 제10권1호
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• pp.74-80
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• 2005

The purpose of this study was to investigate culinary arts and hospitality students' food safety practice behaviors, intentions, attitudes, and barriers to food safety compliance. This descriptive study used the self-report questionnaire. The convenience sample was composed of 266 college students majoring in culinary arts and hospitality. The students indicated that they never or rarely use a thermometer to determine if meats have been adequately cooked. Examples of positive food handling behaviors were hand washing, sanitation of fruits and vegetables, discarding of food past its expiration date, counter top sanitation, and proper food storage. Students strongly agreed it is their responsibility to practice food safety and to educate their employees about food safety. The primary barrier to proper food safety as ranked by student respondents is the misunderstanding about food labeling. Previous food safety education and internship experience appeared to improve the student respondents' perceived attitudes toward following the principles of food safety practices (p < 0.05), although behaviors and intentions to use the correct food safety practices were not affected. The findings of this study suggest that programs should consider integrating information and experiential learning opportunities in their courses that would be enhance student understanding about food safety. The outcomes of this study can be applied to develop food safety education materials and programs for culinary arts and hospitality students.

• 한국인쇄학회지
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• 제22권1호
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• pp.9-18
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• 2004

Recently as color image processing to be become independent have been desired at the light source in an image processing and it have been enlarged. An image processing of the light source which is become independent means an image processing which uses a spectral reflectance information. We improved it in the spectral reflectance estimation method which uses existing 3-band image in this research that the improvement of an identity color population generation method which uses the hue angle and the processing speed improvement and introduces a labelling method. The precision of a spectral reflectance estimation appeared to the ${\Delta}E^*_{ab}$ of an average 2.7 comparing with the measurement price. The practical use possibility came to be fast and appeared a processing speed compared with existing method.

• Preventive Nutrition and Food Science
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• 제10권1호
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• pp.68-73
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• 2005

A significant number of cases of illness has been attributed to food consumption in restaurants, and as the number of meals eaten away from home continues to rise, the potential for large-scale, foodborne illness outbreaks will continue to increase. It is critical that hospitality and culinary arts students preparing for careers as professionals in foodservice establishments or restaurants have an appropriate understanding of food safety. The level of food safety knowledge was similar between hospitality and culinary arts students, and an analysis of 266 questionnaires indicated that specific areas, such as hand washing, cross contamination in refrigerator, reheating leftovers, refrigeration of cooked food within two hours, proper temperature of food storage, using of thermometers to monitor temperatures, proper egg handling, and possible food borne illness caused by fruits, should be the primary focus of educational resources. Student respondents showed a higher awareness level of responsibility in their roles for food safety, but more emphasis needs to be given to the correct understanding of food safety issues. Hospitality and culinary arts educators can use this precise information to develop food safety education materials and programs to assist in the prevention of foodborne illness and to knowledgeably educate their graduates about food safety.