Thyroid Incidentaloma Detected by Time-Resolved Magnetic Resonance Angiography at 3T: Prevalence and Clinical Significance

Choi, Nami,Moon, Won-Jin,Kim, Hahn Young,Roh, Hong Gee,Choi, Jin Woo The Korean Society of Radiology 2012 KOREAN JOURNAL OF RADIOLOGY Vol.13 No.3

<P><B>Objective</B></P><P>To determine the prevalence of thyroid incidentalomas detected by time-resolved magnetic resonance angiography (TRMRA) and to evaluate their clinical significance by using an ultrasonographic (US) and cytologic correlation.</P><P><B>Materials and Methods</B></P><P>We retrospectively reviewed 2010 consecutive TRMRA examinations performed at our institution between August 2006 and April 2010. The TRMRA findings of thyroid incidentalomas were analyzed according to location, size, as well as vascularity, and were correlated with the US findings and cytologic results. Each nodule was classified as suspiciously malignant, indeterminate or probably benign according to the US criteria recommended by the Korean Society of Thyroid Radiology.</P><P><B>Results</B></P><P>A total of 102 incidentalomas were detected in 90 of 2010 patients (5%). TRMRA showed homogenous hypervascularity in 48 (47%), inhomogeneous hypervascularity in 46 (45%), and hypovascularity in 8 (8%) thyroid nodules. At follow-up study, out of 26 patients with 30 incidentalomas on TRMRA, 27 nodules were identified on US. Of the 27 nodules, 24 (89%) nodule were classified as indeterminate, two (7%) as probably benign, and one (4%) as suspiciously malignant. Among the 16 nodules with available cytopathologic results, 14 (82%) were benign, one (6%) was indeterminate, and one (6%) was malignant.</P><P><B>Conclusion</B></P><P>Thyroid incidentalomas are found in 5% of TRMRA examinations. Although their presence does not necessarily indicate malignancy, nonspecific findings of detected incidentalomas on TRMRA require further evaluation by US.</P>

Charcoal-Induced Granuloma That Mimicked a Nodal Metastasis on Ultrasonography and FDG-PET/CT after Neck Dissection

Choi, Jin Woo,Moon, Won-Jin,Choi, Nami,Roh, Hong Gee,Kim, Mi Young,Kim, Na Ra,Moon, Sung Gyu,Chung, Hyun Woo,Lim, So Dug,Yang, Jung-Hyun The Korean Society of Radiology 2015 KOREAN JOURNAL OF RADIOLOGY Vol.16 No.1

<P>Charcoal can be used for preoperative localization of metastatic lymph nodes in the neck. Charcoal remains stable without causing foreign body reactions during as hort period. However, foreign body reactions may develop if charcoal is left <I>in situ</I> for more than 6 months. We reported a case of charcoal granuloma mimicking local recurrence on fluorodeoxyglucose-positron emission tomography/computed tomography and ultrasonography in a 47-year-old woman who had cervical lymph node dissection due to metastatic invasive ductal carcinoma of the breast.</P>

Redox Reaction of Poly(ethyleneterephthalate) Polymer in Aprotic Solvent

Choi, Chil-Nami The Korean Environmental Sciences Society 2001 Environmental sciences Vol.10 No.1

We carroed our to measure the variations of potential with current density (polarization curves) for poly(ethyleneterephthalate). The results were particularly examined to identify the influences on corrosion potential and corrosion rate of various factors including temperature, pH, exposure time, salt, and enzyme. The Tafel slope for anodic dissolution was determined by the polarization effect depending on these conditions. The optimum conditions were established for each case. The second anodic current density peak and maximum passive current density were designated as the relative corrosion sensitivity$(I_r/I_f)$. The mass transfer coefficient value$(\alpha)$ was determined with the Tafel slope for anodic dissolution based on the polarization effect with optimum conditions.

Study on Redox State of Environmental Pollutant

Choi, Chi-Nami,Yang, Hyo-Kyung,Na, Eun-Jung The Korean Environmental Sciences Society 2001 Environmental sciences Vol.10 No.2

The chemical behavior and properties related to the redox state of environmental pollutants were investigated using electrochemical methods. Measurements were taken of variations in the redox potential and cyclic polarization current. The results established the influence of various factors, including concentration, temperature, salt, and pH, on the redox potential and current. These factors were determined to effect the result of the redox reaction. Optimum conditions were also established for each case. It was clearly established that the electrode reaction was from a reversible to an irreversible process, plus it was also mixing reaction current controlled.

Effect of Cacao Bean Husk Powder on the Quality Properties of Pork Sausages

Jinhee Choi,Nami Kim,Hae Yeon Choi,Young Sil Han 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.5

Cacao bean husk (Theobroma cacao L.) contains a high level of dietary fiber and therefore can be used as raw material in food processing. The objective of the present study was to measure the physicochemical properties and sensory traits of emulsion-type pork sausages with various levels of cacao bean husk powder (0.25%, 0.5%, 0.75%, 1%, and 2%). The moisture content in cooked sausages increased as the level of cacao bean husk power increased, whereas the protein content decreased (p<0.05). With respect to color, as the level of cacao bean husk power increased, there was a decrease in lightness and yellowness, but there was a considerable increase in redness (p<0.05). Cacao bean husk powder exhibited a positive effect on emulsion stability and apparent viscosity. In the sensory evaluation, increased level of cacao bean husk increased flavor acceptability; the 0.75% and 1% treatment groups showed significantly high overall acceptability (p<0.05). The thiobarbituric acid reactive species content of cooked sausages indicated that with the addition of cacao bean husk powder significantly inhibited lipid oxidation in the sausages during refrigerated storage (p<0.05). Overall, the findings of the present study suggest that adding 0.75% and 1% cacao bean husk powder as a natural ingredient in sausages can help develop meat products with excellent qualities.

Effect of Cacao Nip Extracts (CEs) on Quality Characteristics of Pork Patties during Cold Storage Period

Jin-Hee Choi,Nami Kim,Gye-Woong Kim,Hae Yeon Choi 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.6

Cacao has been shown to have antioxidant effects and health benefits. However, the applicability of cacao as a meat preservative has not been thoroughly evaluated. Here, we examined the effects of cacao nib extracts (CEs) on suppression of fat oxidation and enhancement of quality characteristics of pork patties. Cacao nib powder was extracted in distilled water or 50%, 70%, or 99% ethanol. CEs prepared using 70% ethanol had the highest total phenolic and total flavonoid contents, and the highest 1,1-diphenyl-2- picrylhytdrazyl radical and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities. Decompression-concentrated CEs prepared using 70% ethanol and 0.1% ascorbic acid were added to pork patties, and the physiochemical properties of the patties were measured. The pH of all pork patties increased during storage, but tended to decrease according to the CEs content. CEs enhanced the preservation of redness and texture of the pork patties during storage. Analysis of thiobarbituric acid reactive substances (TBARS) in patties revealed that fat oxidation was highly suppressed in all treatment groups containing CEs during storage, and TBARS values decreased according to CE content. Treatment with 0.1% CE reduced fat oxidation to a level similar to that of treatment with 0.1% ascorbic acid. Consumer flavor preference increased according to CE content, and overall preference was the highest for patties prepared with 0.05% and 0.075% CEs. Overall, 70% ethanol was found to be the optimal concentration for extraction of cacao nibs, and adding 0.05% or 0.075% CEs to pork patties yielded the highest quality.

광대역 무선 가입자망(B-WLL)의 상향링크 버스트 전송을 위한 사전 등화 기법(Pre-Equalization)의 성능 분석

최윤석(Yun Seok Choi),최수환(Soo Hwan Choi),김응배(Eung Bae Kim),김남일(Nami Kim),차균현(Kyun Hyon Tchah) 한국통신학회 2001 한국통신학회 학술대회논문집 Vol.2001 No.11

초등학교 영양교사를 위한 영양교육 프로그램 개발

최은영,주나미 한국식생활문화학회 2005 韓國食生活文化學會誌 Vol.20 No.1

Teachers who are responsible for children's education are very important to help the school age children to have right nutrition knowledge. they are confronted with difficulties to teach due to the lack of nutrition knowledge as well as materials that can be easily understood by children. The purpose of this study was to look into the basic knowledge of elementary school teachers on nutrition. The elementary school teachers investigated didn't get good marks in nutritional knowledge, food and cooking method knowledge and sanitary knowledge, as the collective averages in those areas were respectively 56.08±14.80, 60.52±10.95, and 45.25±16.13. Sixty seven percent of respondents the largest group, acquired nutritional information through mass media, but they wanted to be given teaching information in the form of educational materials(49.0%). More than 70 percent believed that nutrition should be educated by nutrition teachers (p〈0.01), and as for what should be handled in nutrition education, they thought that students should be educated to build the right eating habits (59.5%). Based on the results. a sequential nutrition education program for the lower grades of school children was developed. This program consisted of five different categories, and according to the results, that was designed to deal with the knowledge of teachers on nutrition, food, cooking method and hygiene, table manners and food-borne illness.

반응표면 분석법을 이용한 바질 첨가한 홈메이드 파스타 제조의 최적화

최은영,주나미 한국식생활문화학회 2005 韓國食生活文化學會誌 Vol.20 No.1

The purpose of study was to determine the organoleptic characteristics of homemade basil-pasta made in various compounding ratio according to central composite design. The optimum mixing condition for basil-pasta was optimized by response surface methodology. The texture, including color, flavor, elasticity and overall quality, was measured as sensory evaluation. The optimum mixing rates of durum wheat semolina, basil and egg were 73.97 g, 5.95 g and 36.17 g for color, 53.14 g, 4.52 g and 35.85 g for flavor, 48.75 g, 2.95 g and 36.85 g for elasticity. The organoleptic overall quality of basil-pasta showed the maximum score in the mixing condition of 55.52 g durum wheat semolina, 4,55 g basil paste and 35.51 g egg.

No evidence of association between interleukin-13 gene polymorphism in aspirin intolerant chronic urticaria

Nami Shrestha Palikhe,김승현,Gil-Soon Choi,Young-Min Ye,Hae-Sim Park 대한천식알레르기학회 2009 Allergy, Asthma & Immunology Research Vol.1 No.1

Aspirin-intolerant chronic urticaria (AICU) is a common condition among the chronic urticaria population, but the genetic mechanism is not yet understood. In this study, the genotypes and haplotypes of three interleukin (IL)-13 polymorphisms, −1510 A>C, −1055C>T, and Arg110Gln (110G>A), as well as their respective clinical phenotypes were examined to determine whether genetic variants of IL-13 play a role in AICU. Single-nucleotide polymorphism (SNP) genotyping was used to compare IL-13 genotype and allele frequencies among 135 patients with AICU, 146 with aspirin-tolerant chronic urticaria (ATCU), and 430 normal controls (NC). Relationships among the AICU phenotype, atopy, and total IgE level were also investigated. The results failed to show a significant difference in the allele or genotype frequencies between the AICU group and either the ATCU or NC group (P>0.05, respectively). Haplotype analysis confirmed that there was no significant difference among the three study groups (P >0.05), nor was there a significant difference in atopy or total IgE level according to the three genetic polymorphisms (P >0.05,respectively). Our data lead to the conclusion that there is no evidence supporting genetic polymorphisms in IL-13 as a genetic risk factor for the development of AICU.