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조순덕,박주연,김은정,김동만,김건희 덕성여자대학교 대학원 2007 덕성여자대학교 대학원 논문집 Vol.9 No.-
Fresh-cut 채소 제품이 소비자에 의해 선택되어 소비되려면 이의 친환경적 원료생산과 가공, 포장, 서빙에 이르는 전 과정에서 체계적인 품질관리가 이루어져야 하며 갈변제어, 연화제어 및 미생물적 제어 등 관련 기술의 연구개발이 요구된다. 본 연구에서는 시중 유통 · 판매되고 있는 fresh-cut 채소제품의 품질을 비교평가하기 위해 현재 유통되고 있는 9개사 제품을 선정하였으며, 관능검사를 포함하여 vitamin C, 무기질, 중금속 함량, 잔류농약 및 미생물오염 정도를 조사하였다. 관능평가에서는 갈변 등 품질변화로 인해 전반적인 기호도가 그다지 높지 않았다. 채소류에서 중요 영양성분인 vitamin C 함량은 9개사 모든 제품의 주재료인 양상추에서 거의 검출되지 않았고 다른 채소류의 vatimin C 함량 역시 식품성분표보다 소량이었다. 무기질 함량 역시 극히 소량이었는데, 이는 박피, 절단 등의 최소 가공 공정을 거치면서 파괴되기 쉬운 vitamin C와 무기질이 대부분 손실되었기 때문으로 사료된다. 안전성측면에서 평가한 잔류 중금속 함량의 경우 몇 개의 제품에서 구리와 납이 소량 검출되었으며 잔류농약은 검출되지 않았다. Most fresh-cut agri-food products are less stable than the unprocessed materials from which they are made. The objective of this study was the development of a quality control system for fresh-cut agri-food products. In this study, the vitamin C, mineral, residual heavy metal contents and pesticides of various fresh-cut agri-food products were analysed. Through the sensory evaluation, the reason for the lower than expected overall acceptability in most products is that cut products are likely to cause browning and easily lose their freshness. Therefore, the postharvest technology that can maintain the quality, freshness and appearance must be supplied. Vitamin C contents did not exist in all salad products of the selected 9 companies, although vitamin C and mineral contents that are main nutrients that can be supplied mainly in salads. The results showed that vitamin C and mineral contents were very small and extremely small in other vegetables compared with the standard of a food ingredient, It is possible that vitamin C and most minerals are easily destroyed were lost through the minimal process like peeling and cutting. In safety side, the remaining heavy metal contents of fresh-cut agri-food were investigated and the results showed that copper and lead existed in some products because cadmium in agricultural produce is only controlled by the minimum standard of heavy metal contents in Korea. No residual pesticides were detected in all products.
혈소판 풍부혈장과 Bio-Oss를 이용한 이종골 이식 : 방사선학적 분석 RADIOLOGICAL IN HUMANS
오선영,김수관,조세인,김재덕 大韓顎顔面成形再建外科學會 2002 Maxillofacial Plastic Reconstructive Surgery Vol.24 No.6
When autologous bone graft is not available, a bovine anorganic bone mineral (Bio-Oss) was been proposed as bone substitute and successfully utilized as osteoconductive filler. Recently, platelet rich plasma as a source of autogenous growth factors was introduced in bone augmentation procedures, to improve the tissue healing, the bone maturation and the overall clinical outcome. The purpose of this study was to analyse the amount of Bio-Oss ossification on cases of allobone graft recording and comparing radiologic data 2 weeks, 4 weeks, 8 weeks, and 16 weeks after surgery. The radiologic evaluation has been performed by wedge step. The gradient slightly decreased by postopoerative 2 weeks but increased by postoperative 4 weeks and 8 weeks. Using digital imaging, the quantitative and qualitative analyses according to bone changes were possible with time. The use of PRP gave a superior result compared with the control group in where PRP was not used.
김진호,문준성,문선중,이지은,최재원,은미정,천경아,조인호,윤지성,원규장,이경희 신덕섭,이형우 영남대학교 의과대학 2005 Yeungnam University Journal of Medicine Vol.22 No.2
Central diabetes insipidus (DI) is a syndrome characterized by thirst, polydipsia and polyuria. Langerhans cell histiocytosis is one of the etiologies of DI. Recently we experienced a central DI associated with Langerhans cell histiocytosis. The 44 years old female patient complained right hip pain polydipsia and polyuria. We carried out water deprivation test. After vasopressin injection, urine osmotic pressure was increased form 109mOsmol/Kg to 327mOsmol/Kg (300%). Brain MRI showed a thickened pituitary stalk and at hot bone CT.CT guided biopsy revealed abnormal histiocytes proliferation and abundant lymphocytes, The final diagnosis was central DI associated with systemic Langerhans cell histiocytosis invading hip bone, L-spine and pituitary stalk. Desmopressin and etoposide chemotherapy were performed to the patient.
Sun Duk Cho,Min Sun Chang,Yu Si Lee,Ji Hyoung Ha,Gun Hee Kim,Dong Ho Bae,Yong Soo Kim,Myung Sub Chung,Yong Mu Kim,Dong Ho Lee,Sun Hee Park,Sang Do Ha 한국응용생명화학회 2010 Journal of Applied Biological Chemistry (J. Appl. Vol.53 No.3
Efficacies of the amounts and methods for chlorinated water to use in disinfection of lettuce were investigated. Concentrations of total and free chlorine in lettuce samples were measured using a colorimetric reaction with diethyl-p-phenylenediamine (DPD).
SrNb<sub>2</sub>O<sub>6</sub> nanotubes with enhanced photocatalytic activity
Cho, In-Sun,Lee, Sangwook,Noh, Jun Hong,Kim, Dong Wook,Lee, Duk Kyu,Jung, Hyun Suk,Kim, Dong-Wan,Hong, Kug Sun Royal Society of Chemistry 2010 Journal of materials chemistry Vol.20 No.19
<P>SrNb<SUB>2</SUB>O<SUB>6</SUB> having a rhombic nanotubular structure with a diameter of 300 nm, average length of 3 μm and wall thickness of 50 nm was synthesized <I>via</I> a facile hydrothermal route. The prepared powders were characterized using X-ray diffraction, field-emission electron microscopy (FESEM), high-resolution transmission electron microscopy (HRTEM) and Raman spectroscopy. Compared to the same material prepared by the solid-state reaction method, the rhombic nanotubes of SrNb<SUB>2</SUB>O<SUB>6</SUB> exhibited enhanced photocatalytic activity for the production of H<SUB>2</SUB> from pure water, which was mainly attributed to their higher surface area. Moreover, the increased optical absorption properties resulting from the variation of the crystal structure also contributed to their higher photocatalytic activity.</P> <P>Graphic Abstract</P><P>SrNb<SUB>2</SUB>O<SUB>6</SUB> powder with a nanotubular structure was synthesized <I>via</I> a facile hydrothermal route. This nanotube exhibited enhanced photocatalytic activity for the production of H<SUB>2</SUB> from water splitting compared with the bulk powder. <IMG SRC='http://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/image/GA?id=b926694a'> </P>
Changes in the Residual Chlorine Content of Fresh-cut Lettuce during Storage
Cho, Sun-Duk,Chang, Min-Sun,Lee, Yu-Si,Ha, Ji-Hyoung,Kim, Gun-Hee,Bae, Dong-Ho,Kim, Yong-Soo,Chung, Myung-Sub,Kim, Yong-Mu,Lee, Dong-Ho,Park, Sun-Hee,Ha, Sang-Do The Korean Society for Applied Biological Chemistr 2010 Applied Biological Chemistry (Appl Biol Chem) Vol.53 No.3
Efficacies of the amounts and methods for chlorinated water to use in disinfection of lettuce were investigated. Concentrations of total and free chlorine in lettuce samples were measured using a colorimetric reaction with diethyl-p-phenylenediamine (DPD). For measurement of the total amount of residual chlorine remaining on samples of lettuce during storage, 100 mg/L DPD samples were used. The residual chlorine content decreased an initial amount of 14 mg/L and further decreased by 42.9% after three minutes, by 92.9% after ten minutes, and diminished to 4 mg/L after seven hours of storage. Measurements made while applying 200 mg/L chlorinated water showed a similar trend. The change in the amount of free available chlorine in the washing water was determined based on storage period and frequency. While washing, the amount of free available chlorine decreased proportionally with time.
Sun-Duk Cho(조순덕),Seung Koo Lee(이승구),Gun-Hee Kim(김건희) 한국원예학회 2008 원예과학기술지 Vol.26 No.4
Appropriate storage temperature and film material were investigated to extend storability of oak mushroom (Lentinus edodes (Berk.) Sing.) which has a high respiration rate and continued growth after harvest. Weight loss of the oak mushroom in the modified atmosphere packaging (MAP) was only 2-8%, whereas oak mushrooms that were stored without film packaging ranged 62-85% indicating that MAP was an effective method for preventing weight loss. No significant differences in weight loss were observed among the film materials used for storage. Gas compositions inside the package changed rapidly during the early stages of storage, and the kinetics of O₂ and CO₂ within the pouches depended upon the film material and the storage temperature. The CO₂ concentration inside the film package increased to 33% in packages stored at 20℃ when polyethylene (PE) and ceramic films were used to seal the package, but only by 27% when ethylene vinyl acetate (EVA) film was used. In addition, the hardness of the mushroom continuously decreased with storage time, and ethanol production in the tissue increased as storage time and temperature increased. However, changes in the color and sugar alcohol contents showed little differences among the treatments. The results indicate that oak mushrooms should be stored using a combination of low temperature and EVA film to preserve optimum quality.
Raising Public Recognition of Climate Change Adaptation to Ensure Food Safety
Cho, Sun-Duk,Lee, Hwa Jung,Kim, Gun-Hee The Korean Society of Food Hygiene and Safety 2013 한국식품위생안전성학회지 Vol.28 No.3
Recent changes in the global climate environment have resulted in a wide variety of climate-related disasters, including floods, tidal waves, forest fires, droughts, etc. In addition, global warming raises the risk of food poisoning, which may increase the spread of infectious diseases and alter their structure. Under these circumstances, it is necessary to provide accurate and persuasive information to consumers so that they can be fully informed of climate change and alter their behavior accordingly. Therefore, the intention of this study was to develop posters and contents for image production related to climate change and food safety. The posters are focused on consumers with headings such as "Climate Change Threatening Food Safety", "Earth getting warmer, your dining table is at risk", "Warning signs ahead for the globe", and more. Five poster drafts were selected initially, and a survey was carried out amongst 1,087 people regarding their preferences, with the most preferred design chosen. The images related to climate change and food safety defined climate change, how it relates to food safety, the risks it poses to the food industry, and lastly, how the public can respond in the future. Therefore, to further communicate the importance of food safety to consumers, the development, education, and promotion of these contents should be performed to provide safety information to consumers in the future.