• 정신신체의학
• /
• 제12권2호
• /
• pp.103-121
• /
• 2004

감각 및 운동 이상 증상을 동반하면서 꾀병이 의심되는 환자를 가려내는 방법에 대해서 약술하고 몇 개의 증례를 예시하였다. 꾀병을 규명하기 위해서는 우선 전환 장애, 가장성 장애를 차례로 증명하여 제외시켜야 한다. 이를 위한 방법으로는 자세한 병력 수집과 조사, 면밀한 신경학적 검사, 심리검사, 장시간의 면담 그리고 광범위한 행동 관찰이 필요하다. 그러나 증상 형성의 동기나 의도의 본질을 파악하기란 어려워서 환자의 고백에 의해 알게되는 경우도 있다. 신경 심리검사를 포함한 임상심리 검사를 통하여 꾀병의 가능성을 가려내고, 질병행동 특성을 파악하거나 기계적인 측정도구를 이용하기도 한다. 그러나 아직 객관적으로 타당한 검사 방법은 부족하다. 최근, 통증 차단제를 이용한 진성(眞性) 통증 구별법은 객관적인 검사법의 하나이다. 사고나 보상 문제가 겹친 만성 통증 환자는 꾀병의 가능성이 엿보인다 하더라도 많은 수에서 시간 경과와 환경의 영향으로 인해서 정신사회적 합병증을 동반한다. 향후 임상 심리검사법이 발달되고 행동과 의도성에 관한 뇌 기능의 연구론 통해 신체 증상이나 행위의 진실성에 대한 구별력은 더욱 향상될 것이다.

• 한국수산과학회지
• /
• 제53권3호
• /
• pp.308-315
• /
• 2020

To obtain a value-added product from the non-toxic brown-backed toadfish Lagocephalus gloveri (pufferfish), we developed a retort pouched pufferfish soup (RPS) and characterized its processing conditions and quality metrics. We found that the most appropriate manufacturing process for the RPS consisted of detoxifying and cold-water dipping the pufferfish flesh, blanching it, and adding it to the retort pouch along with other ingredients (hot-water extract of pufferfish head and carcass, radish, bean sprouts, and garlic), after which the pouch was sealed, sterilized (120℃, F₀ value 7.5-10 min.), cooled, and inspected. The moisture, crude protein, and total volatile basic nitrogen contents of the RPS were 97.2%, 1.3% and 7.7 mg/100 g, respectively. The total free amino acid content was 903.2 mg/100 g, and the main free amino acids were glutamic acid, taurine, lysine, glycine, threonine, alanine, arginine, proline, and hydroxyproline. Sterilizing the RPS for up to F₀ value 10 min. did not cause any major problems in terms of chemical or sensory qualities. This RPS has good storage stability and organoleptic qualities compared with similar commercial pufferfish soups and is suitable for commercialization as a value-added instant seafood soup.

• 한국조리학회지
• /
• 제24권1호
• /
• pp.105-113
• /
• 2018

In this study, optimized pre-treatment conditions were investigated to improve the quality of gochujang apple jangachi. The moisture content was decreased by 14% in 60% sugar solution and 17% in 30% salt solution during 12 hours. On the one hand, in the case of dry sugar and salt method, moisture content was decreased rapidly by 20% and 24%, respectively during 12 hours. Compared with the sugar and salt solution method, the dry sugar and salt method was more effective in reducing moisture content during 12 hours. In the case of osmotic dehydration of the apple parts in the dry sugar method, the moisture content of the flesh, flesh including peel, and peel of apple decreased by 23%, 20%, and 16%, respectively during 6 hours. However, in the dry salt method, the moisture content of the flesh, flesh including peel, and peel of apple decreased by 19%, 12% and 13%, respectively during 2 hours. During this time, the pH tended to decrease, regardless of the presence of sugar and salt. Total acidity was slightly increased in the case of salt. In hot air drying after osmotic dehydration, the moisture content of flesh including peel of apple decreased from 64% and 67% to 31% and 27%, respectively at 90 minutes, and from 64% and 67% to 11% and 18% at 150 minutes, respectively. The moisture content of the peel decreased from 51% to 10% at 120 minutes. As a result of the sensory evaluation, the overall acceptance of the flesh and flesh including peel was highly evaluated, resultantly, the products were considered to be suitable for the production of gochujang apple jangachi.

• Preventive Nutrition and Food Science
• /
• 제19권2호
• /
• pp.98-107
• /
• 2014

New in vitro anti-diabetes makgeolli was produced from rice by adding various quantities of Laminaria japonica, and the fermentation characteristics of the L. japonica makgeolli during the fermentation process were investigated. The contents of alcohol and reducing sugar, and viable count of yeast, of L. japonica makgeolli were not significantly changed when the proportion of L. japonica was increased. The total acid content decreased with an increase in L. japonica concentration; the pH and total bacterial cell count increased in proportion with the increase in L. japonica concentration. The L. japonica makgeolli contents of free sugars, such as fructose, glucose, and sucrose, and of organic acids, such as acetic acid, citric acid, succinic acid, and lactic acid, were altered during fermentation and showed various patterns. The effects of the quantity of L. japonica added on the acceptability and anti-diabetes activities of L. japonica makgeolli were also investigated. In a sensory evaluation, L. japonica makgeolli brewed by adding 2.5 or 5% L. japonica to the mash showed the best overall acceptability; the 12.5% L. japonica sample was least favored due to its seaweed flavor. L. japonica addition did not increase the peroxynitrite-scavenging activity of makgeolli. L. japonica makgeolli showed potent anti-diabetes activity, particularly that containing >7.5% L. japonica. Therefore, L. japonica makgeolli may represent a new functional makgeolli with anti-diabetes properties.

• BMB Reports
• /
• 제53권10호
• /
• pp.521-526
• /
• 2020

Endogenous retroviruses (ERVs) are retrotransposons present in various metazoan genomes and have been implicated in metazoan evolution as well as in nematodes and humans. The long terminal repeat (LTR) retrotransposons contain several regulatory sequences including promoters and enhancers that regulate endogenous gene expression and thereby control organismal development and response to environmental change. ERVs including the LTR retrotransposons constitute 8% of the human genome and less than 0.6% of the Caenorhabditis elegans (C. elegans) genome, a nematode genetic model system. To investigate the evolutionarily conserved mechanism behind the transcriptional activity of retrotransposons, we generated a transgenic worm model driving green fluorescent protein (GFP) expression using Human endogenous retroviruses (HERV)-K LTR as a promoter. The promoter activity of HERV-K LTR was robust and fluorescence was observed in various tissues throughout the developmental process. Interestingly, persistent GFP expression was specifically detected in the adult vulva muscle. Using deletion constructs, we found that the region from positions 675 to 868 containing the TATA box was necessary for promoter activity driving gene expression in the vulva. Interestingly, we found that the promoter activity of the LTR was dependent on che-1 transcription factor, a sensory neuron driver, and lin-15b, a negative regulator of RNAi and germline gene expression. These results suggest evolutionary conservation of the LTR retrotransposon activity in transcriptional regulation as well as the possibility of che-1 function in non-neuronal tissues.

• 한국식품영양학회지
• /
• 제31권5호
• /
• pp.737-750
• /
• 2018

Effects of acid soaking (AS) and thermal sterilization (TS) on the shape and quality characteristics of Tteokbokki rice cake (TRC) were investigated. The F-value of a sequential process (SP) of the combination of AS and TS was quantitatively determined with a reference microorganism of Bacillus cereus. F-values were evaluated according to the minimum and the maximum D-value of B. cereus and the reduction exponent (m=12). The heat penetration curves at cold point (CP) of TRC (400 g) were used to estimate the TS time at 121, 100, and $95^{\circ}C$. F-values of the SP were revised according to the adjusted m values after AS at different pH. The non-uniformity parameters (NUP) of TRC had no significant changes during AS but it dramatically increased after applying TS at a low pH by AS. The result of solubilized starch contents (SSC) demonstrated that the shape changes during SP are related to SSC. The texture characteristics and the whiteness were significantly influenced by a low pH condition (3.5) (p<0.05). Sensory analysis showed that a lower pH and a longer thermal processing time influenced negatively on the acceptability. This study showed that pH 4.0 and $95^{\circ}C$ was an optimum condition for the SP.

• 한국식품과학회지
• /
• 제38권5호
• /
• pp.635-641
• /
• 2006

본 연구에서는 자연건조 및 온풍건조에서의 문제점을 보완하고자 냉풍건조공정을 이용하여 말린 오징어의 품질 특성을 비교 하였다. 건조속도는 온풍건조가 15시간만에 목적하는 수분함량에 도달하여 가장 단시간에 건조가 완료되었으며 자연건조, 냉풍건조 순이었는데 $7^{\circ}C$ 냉풍건조가 건조시간이 165시간으로 가장 많이 소요되었다. 건조방법과 건조온도에 따른 ${\Delta}E$ 값은 자연건조가 57.78로 색의 변화가 가장 컸으며, 물성은 냉풍건조가 다른 간조방법에 비해 조직감이 우수하였다. TBA 가는 건조시간 및 온도가 증가할수록 높아지는 경향이었고 총아미노산 및 지방산 함량은 냉풍건조 $15^{\circ}C$가 다른 건조방법에 비해 우수하였다. 콜레스테롤 함량은 온풍건조 $30^{\circ}C$에서 488.5 mg/100 g으로 가장 많이 감소하여 건조조건이 마른오징어의 콜레스테롤 함량에 많은 영향을 끼침을 확인하였다. 종합적인 기호도는 지질의 산화에 의한 향미 변화와 갈변의 발생정도가 낮은 $15^{\circ}C$ 냉풍건조가 가장 우수하였다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제28권2호
• /
• pp.290-302
• /
• 2015

Growing demand for sustainable production, increasing competition and consideration of health concerns have led the meat industries on a path to innovation. Meat industries across the world are focusing on the development of novel meat products and processes to meet consumer demand. Hence, a process innovation, like nanotechnology, can have a significant impact on the meat processing industry through the development of not only novel functional meat products, but also novel packaging for the products. The potential benefits of utilizing nanomaterials in food are improved bioavailability, antimicrobial effects, enhanced sensory acceptance and targeted delivery of bioactive compounds. However, challenges exist in the application of nanomaterials due to knowledge gaps in the production of ingredients such as nanopowders, stability of delivery systems in meat products and health risks caused by the same properties which also offer the benefits. For the success of nanotechnology in meat products, challenges in public acceptance, economics and the regulation of food processed with nanomaterials which may have the potential to persist, accumulate and lead to toxicity need to be addressed. So far, the most promising area for nanotechnology application seems to be in meat packaging, but the long term effects on human health and environment due to migration of the nanomaterials from the packaging needs to be studied further. The future of nanotechnology in meat products depends on the roles played by governments, regulatory agencies and manufacturers in addressing the challenges related to the application of nanomaterials in food.

• KSII Transactions on Internet and Information Systems (TIIS)
• /
• 제12권1호
• /
• pp.227-247
• /
• 2018

For intermittently connected wireless sensor networks deployed in hash environments, sensor nodes may fail due to internal or external reasons at any time. In the process of data collection and recovery, we need to speed up as much as possible so that all the sensory data can be restored by accessing as few survivors as possible. In this paper a novel redundant data storage algorithm based on minimum spanning tree and quasi-randomized matrix-QRNCDS is proposed. QRNCDS disseminates k source data packets to n sensor nodes in the network (n>k) according to the minimum spanning tree traversal mechanism. Every node stores only one encoded data packet in its storage which is the XOR result of the received source data packets in accordance with the quasi-randomized matrix theory. The algorithm adopts the minimum spanning tree traversal rule to reduce the complexity of the traversal message of the source packets. In order to solve the problem that some source packets cannot be restored if the random matrix is not full column rank, the semi-randomized network coding method is used in QRNCDS. Each source node only needs to store its own source data packet, and the storage nodes choose to receive or not. In the decoding phase, Gaussian Elimination and Belief Propagation are combined to improve the probability and efficiency of data decoding. As a result, part of the source data can be recovered in the case of semi-random matrix without full column rank. The simulation results show that QRNCDS has lower energy consumption, higher data collection efficiency, higher decoding efficiency, smaller data storage redundancy and larger network fault tolerance.

• Archives of Plastic Surgery
• /
• 제33권4호
• /
• pp.510-513
• /
• 2006

Purpose: The Rectus abdominis muscle free flap is utilized in various reconstruction surgeries due to easiness in harvesting, consistency of vascular pedicle and reduced donor site morbidity. But rarely, femoral nerve injury during rectus abdominis harvesting can be resulted. We report a case of femoral nerve injury after rectus muscle harvesting and discuss the injury mechanism with the follow-up process of this injury. Methods: To reconstruct the defect of middle cranial base after wide excision of cystic adenocarcinoma of the external ear, rectus muscle free flap was havested in usual manner. To achieve a long vessel, inferior epigastric artery was dissected to the dividing portion of femoral artery and cut. Results: One week after the surgery, the patient noted sensory decrease in the lower leg, weakness in muscle strength, and disabilities in extension of the knee joint resulting in immobilization. EMG and NCV results showed no response on stimulation of the femoral nerve of the left leg, due to the defects in femoral nerve superior to the inguinal ligament. With routine neurologic evaluations and physical therapy, on the 75th day after the operation, the patient showed improvement in pain, sensation and muscle strength, and was able to move with walking frame. In 6 months after the operation, recovery of the muscle strength of the knee joint was observed with normal flexion and extension movements. Conclusion: Rarely, during dissection of the inferior epigastric artery, injuries to the femoral nerve can be resulted, probably due to excessive traction or pressure from the blade of the traction device. Therefore, femoral nerve injury can be prevented by avoiding excessive traction during surgery.