• Journal of the Korean Dietetic Association
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• v.7 no.1
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• pp.19-27
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• 2001

It is thought that the sanitary perception and hygienic food treatment of food suppliers as the first handlers of foodstuffs are extremely significant for the safe and sanitary management of food in group meal services. So in this study, a survey of 103 food suppliers who provide raw materials for 80 meal services in business places around Busan area was conducted on general matters, participation in sanitation education, sanitary perception, sanitary treatment of foodstuffs, knowledge of sanitation, etc. The results of the survey are as follows: 1. 42.7% of the subjects have worked for the food supply companies for one to five years and the main job of 36.9% of them is delivery service. Food suppliers who handle over two foodstuffs are 6839%. 2. Concerning the participation in sanitation education, 43.7% of the subjects have not experienced any such education, The reason of 23.3% of them for not having the education is that there have been no opportunity for them at all. And 83.5% of them regard the education on hygiene as necessary. 3. In the sanitary perception, 93.1% of the subjects considered the temperature control of the food delivery vehicles as important and 82.5% of them replied on of the leading causes of food poisoning as foodstuffs. 64.0% thought of their knowledge of food sanitation as not very good, but moderate. 4. Concerning sanitary treatment of foodstuffs, 50.5% of delivery vehicles were wearing sanitary uniforms and 24.3% of them washed their hands while supplying food. 5. In the score of hygienic knowledge, the average score of all food suppliers was 60.6 point. In the score of hygienic knowledge on general matters, managing supervisors got 6.31$\pm$1.70. In the score of hygienic knowledge based on the perception of food sanitation, the food suppliers with the experience of sanitation education scored 6.42$\pm$1.93 point and the point was significant(p<0.01), compared with that of the food suppliers without the experience of sanitation education. The food suppliers who answered their knowledge was very good scored the highest point, 8.00$\pm$1.41. The food suppliers who replied that sanitation education was truly necessary recorded the hygienic knowledge score of 6.75$\pm$1.77, significantly(p<0.01) high. In the score of hygienic knowledge on the basis of the practical degree of sanitary handling of food materials, the food suppliers who answered they cleaned their delivery vehicles everyday scored 6.48$\pm$1.93, the food suppliers who answered they sterilized their delivery vehicles everyday scored 6.29$\pm$1.89, the food suppliers who answered they controlled the temperature of their delivery vehicles irregularly scored 6.58$\pm$1.79 and the food suppliers who answered they washed their hands every time when they were working scored 6.86$\pm$2.24, significantly(p<0.05) high in comparison with every item in other factors. And the food suppliers who answered they were wearing sanitary uniforms irregularly while supplying foodstuffs scored the highest point, 6.66$\pm$2.92.

• Restorative Dentistry and Endodontics
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• v.42 no.4
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• pp.316-323
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• 2017

Objectives: This study compared the amount of apically extruded bacteria during the glide-path preparation by using multi-file and single-file glide-path establishing nickel-titanium (NiTi) rotary systems. Materials and Methods: Sixty mandibular first molar teeth were used to prepare the test apparatus. They were decoronated, blocked into glass vials, sterilized in ethylene oxide gas, infected with a pure culture of Enterococcus faecalis, randomly assigned to 5 experimental groups, and then prepared using manual stainless-steel files (group KF) and glide-path establishing NiTi rotary files (group PF with PathFiles, group GF with G-Files, group PG with ProGlider, and group OG with One G). At the end of canal preparation, 0.01 mL NaCl solution was taken from the experimental vials. The suspension was plated on brain heart infusion agar and colonies of bacteria were counted, and the results were given as number of colony-forming units (CFU). Results: The manual instrumentation technique tested in group KF extruded the highest number of bacteria compared to the other 4 groups (p < 0.05). The 4 groups using rotary glide-path establishing instruments extruded similar amounts of bacteria. Conclusions: All glide-path establishment instrument systems tested caused a measurable apical extrusion of bacteria. The manual glide-path preparation showed the highest number of bacteria extruded compared to the other NiTi glide-path establishing instruments.

• Korean Journal of Soil Science and Fertilizer
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• v.32 no.1
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• pp.84-89
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• 1999

A simple cultivation method using Jew's mallow (Corchorus olitorius L.) was examined to evaluate the biological quality of 72 upland soils collected from greenhouses in Korea. Each soil was mixed with 4-fold volume of sterilized basal soil having no indigenous chemical and physical problems to lessen the chemical and physical variations among original sample soils. This study assumes that the biological characteristics of each mixture 2 weeks after treatment reflect those of individual sample soil prior to treatment. Jew's mallow (Corchorus olitorius L.) was cultivated for 4 weeks in a pot filled with 250g of each experimental soil and the biological quality of each soil was estimated by the aboveground plant growth. The results indicated that microbial floral quality was explicitly deteriorated in 18 soils having EC above or equal to $5dS\;m^{-1}$. However, in soils having EC below $5dS\;m^{-1}$, some showed a sign of deterioration, while others did not. As this simple method is a kind of bioassay, it dose not require the measurements of microbial numbers and activities.

• Journal of Radiopharmaceuticals and Molecular Probes
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• v.3 no.2
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• pp.59-64
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• 2017

It has been reported that $^{64}Cu$ was radiolabeled with bombesin (BBN) peptide binding to the gastrin releasing peptide receptor expressed in human prostate cancer cells (PC3), confirming tumor target efficacy in mouse model. In this study, we developed the kit for the diagnosis and treatment of prostate cancer that can be used clinically using bombesin peptide available of $^{64}Cu$ and $^{177}Lu$ radioisotope labeling. The NODAGA-galacto-BBN peptide containing the NODAGA chelator and galactose was dispensed into a sterilized glass vial and lyophilized to prepare a kit. The stability of the kit after long-term storage in the $4^{\circ}C$ cold chamber and the radiolabeling efficiency after $^{64}Cu$ or $^{177}Lu$ labeling were confirmed by thin layer chromatography. When labeling with $^{64}Cu$ at the initial stage of storage, labeling efficiency of NODAGA-galacto-BBN peptide kit was over 96%, labeling efficiency was over 90% when $^{177}Lu$ was labeled. At 11 months after storage, the radiolabeling efficiency of kit against $^{64}Cu$ and $^{177}Lu$ was each over 95% and 90%. The cell viability was significantly reduced in the $^{177}Lu$-NODAGA-galacto-BBN treated group compared with the control and $^{177}Lu$ alone treated group in clonogenic assay. In conclusion, the NODAGA-galacto-BBN kit prepared by the lyophilization showed high stability over time and high yield of radioisotope labeling. Also $^{177}Lu$-NODAGA-galacto-BBN confirmed high cytotoxicity to prostate cancer cells. Therefore, the NODAGA-galacto-bombesin kit is expected to be useful for the diagnosis and treatment of prostate cancer patients.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.222-229
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• 2016

Corni fructus is often distributed or processed in the form of dried fruit. However, Corni fructus is hard to develop due to its distinctive sour, bitter, and astringent taste. The aim of this study was to develop a puree to broaden the utilization of fresh Corni fructus. Manufacturing and quality characteristics of Sansuyu jam made from puree were investigated. Seeded Corni fructus pulp consisted of 20 to 26% whole fruit. The moisture and sugar contents of pulp were 52~63% and $15{\sim}31^{\circ}Brix$, respectively. Sterilized distilled water was added to seeded pulp to achieve a constant solids content in the puree. As the pectin content was low as $0.14{\pm}0.01%$, gelling agent was added to produce jam. The moisture content of the puree increased to 83~88%. The sugar content was reduced to $10^{\circ}Brix$. There was no significant difference in pH. DPPH radical scavenging activities of the puree according to ripening rate at a concentration of 100 ppm were 47.92% and 50.96%, respectively. The preference degree was $5.03{\pm}0.97$ at a ripening ratio of 50:50, 2% pectin, and 0.2% carrageenan. These results imply that Corni fructus pulp puree may be appropriate for development as a natural food product.

• Restorative Dentistry and Endodontics
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• v.31 no.2
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• pp.133-139
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• 2006

The purposes of this study were firstly to identify the microbial species on gutta-percha (GP) cones exposed at outpatient clinics using polymerase chain reaction, and secondly to evaluate the rapid sterilization effect of two chemical disinfectants at chair side. It also evaluated the alteration of surface texture of GP cones after 5-min soaking into two chemical disinfectants. A total of 100 GP cones from two endodontic departments were randomly selected for microbial detection using PCR assay with universal primer. After inoculation on the sterilized GP cones with the same microorganism identified by PCR assay, they were soaked in two chemical disinfectants: 5% NaOCl and 2% chlorhexidine for 1, 3, 5, and 10 minutes. The sterilization effect was evaluated by turbidity and subculture. The change of surface textures using a scanning electron microscope was also examined after 5 min-soaking in two chemical disinfectants. Results showed that four bacterial species were detected in 17 GP cones, and all the species belonged to the genus Staphylococcus. Two chemical disinfectants were effective in sterilization with just 1 minute soaking. On the SEM picture of NaOCl-soaked GP cone, a cluster of cuboidal crystals was seen on the cone surface. Present data demonstrate that two chemical disinfectants are useful for rapid sterilization of GP cone just before obturation at chair side, while CHX-soaked GP cone has cleaner surface without crystal precipitation than that of NaOCl-treated cone.

• The korean journal of orthodontics
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• v.35 no.1 s.108
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• pp.51-59
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• 2005

The aim of this study was to compare the species and biotypes of mutans streptococci isolated from dental plaques sampled from the interfaces between the bracket aid tooth surface and smooth tooth surfaces In orthodontic patients. Dental plaque was collected from the interfaces between brackets aid teeth (test group), and from smooth tooth surfaces distant from brackets by more that 2mm (control group). The dental plaque collected by a sterilized curette was transferred into a vial of 1 X PBS. The sample in the vial was vigorously vortexed for 1 min and plated ou mitis-salivarius bacitracin (MSB) agar plate using cotton tips. The agar plates were incubated at $37^[\circ}C$ in a candle jar for 2 days, and again incubated for 1 more day at anambient temperature Individual colonies were cultured in TH broth at $37^[\circ}C\;CO_2$ incubator. The PCR-RFLP based on dextranase gene was performed for the identification of mutans streptococci at the species-level For biotyping of mutans streptococci, biochemical tests were performed There was no significant difference of the species of mutans streptococci isolated from both test and control groups However, the biotypes of the mutans streptococci isolated from test and control groups were different. These results may offer the basic data to verify the relationship between the mutans streptococci biotype and enamel decalcification or dental caries in orthodontic patients with fixed appliances.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1373-1378
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• 2010

This study investigated the utilization of activated calcium (AC) as preservatives for wet noodle manufacturing. The quality characteristics and shelf-life of wet noodle made with sterilized distilled water, 5% alcohol, 0.1% AC plus 5% alcohol, 0.2% AC plus 5% alcohol, and 0.2% AC were evaluated. The total microbial count and pH value of wet noodle were determined during storage at $10^{\circ}C$. During storage at $10^{\circ}C$ for 42 days, pH of wet noodles was slightly decreased with increased storage periods. The pH values of wet noodles made with AC were higher than the others. Instrument textural characteristics (hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewingness) were measured and were not significantly changed during storage period. The total microbial counts in wet noodles increased with extended storage duration. With AC, microbial growth rate were decreased compared to the control for whole storage period. In sensory evaluation, a little difference was shown between control and AC or alcohol containing wet noodles and no significant differences during the storage period. It was concluded that shelf-life of wet noodles was extended two-fold or more by adding AC for storage at $10^{\circ}C$.

• The Korean Journal of Nuclear Medicine
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• v.25 no.2
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• pp.286-293
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• 1991

$^{123}I$, which is applied for the thyroid and other in vivo kinetic study, has a special role in life sciences. The 159 KeV $\gamma-ray$ from $^{123}I$ is almost ideally appropriate for the current imaging instrumentation. Its decay mode (electron capture) and short half-life (13.3 hr) reduced the burden of radiation dose to the patients, and its chemical property makes it easy to synthesize the labelling compounds. In this experiment, the production of $^{123}I$ via the nuclear reaction $^{124}Te(p,2n)^{123}I$ with 28 MeV protons was sutdied. $TeO_2$ is used as a target material, because it has good physical properties. The target was prepared with $TeO_2$ powder and was molten into a ellipsoidal cavity (a=14 mm, b=10 mm, $270.8mg/cm^2$ thick) of pure platinum. The irradiation was carried out in the external proton beam with incident energies range from 28 MeV to 22 MeV, and current was $30{\mu}A$. The loss of $TeO_2$ target was significantly reduced by using $4\pi-cooling$ system in irradiation. The dry distillation method was adopted for the separation of $^{123}I$ from irradiated target, and when it was kept 5 minutes at $780^{\circ}C$, its result was quantitative. The loss of the target material $(TeO_2)$ was below 0.2% for each production run and $^{123}I$ from the dry distillation apparatus was captured with 0.01 N NaOH in $Na^{123}I$ form, then the pH of the solution was adjusted to $7.5\sim9.0$ with HC1/NaOH. The $Na^{123}I$ solution was passed through $0.2{\mu}m$ membrane filter, and sterilized under high pressure and temperature for 30 minutes. The production of $^{123}I$ is acceptable for clinical application based on the quality of USP XXI.

• Journal of Food Hygiene and Safety
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• v.2 no.1
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• pp.29-34
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• 1987

ABSTRACT$.$ Ethylene oxide (E.O) fumigation and gamma irradiation were applied to compar$.$ ative researches on the microbiological, physical and cooking quality of dried oak mushroom stored at $25^{\circ}C$ and different relative humidities. The equivalent moisture contents of dried oak mushroom for the limiting growth of general molds and xerophilic mold at $25^{\circ}C$ were shown to be 17% and 27% respectively. Total aerobic bacteria, molds and coliforms were sterilized at 5 kGy irradiation but E.O. fumigation was proved insufficient to eliminate the molds. The hydration rate of dried oak mushroom increased according to the increase of irradiation dose and soaking temperatures. and an irradiation by 5 kGy could shorten the hydration time of the sample as compared to E.O. treatment and control group. Sensory evaluation for the irradiated cooked sample was not significantly different in flavour but the texture of the gamma irradiated sample was significantly better(p < 0.01) than that of E. O. fumigated sample.sample.