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( Yeung Keun Choi ),( Fakhar Ud Din ),( Dong Wuk Kim ),( Yong Ll Kim ),( Jong Oh Kim ),( Sae Kwang Ku ),( Jeong Chan Ra ),( Jae Wook Huh ),( Jangik L Lee ),( Dong Hwan Sohn ),( Chul Soon Yong ),( Han 영남대학교 약품개발연구소 2014 영남대학교 약품개발연구소 연구업적집 Vol.24 No.0
The conservative single-layered wound dressing system is decomposed when mixed in polyvinyl alcohol (PVA) solution, which means it cannot be used with a temperature-sensitive drug. The goal of this investigation was to make an amniotic membrane extract (AME)-loaded double-layered wound dressing with an improved healing result compared to the conservative single-layered wound dressing systems. The double-layered wound dressing was developed with PVA/sodium alginate using a freeze-melting technique; one layer was PVA layer and the other was the drug-loaded sodium alginate layer. Its gel properties were assessed compared to single-layered wound dressings. Moreover, in vivo wound-healing effects and histopathology were calculated compared to commercial products. The double-layered wound dressing gave a similar gel fraction and Young`s module as single-layered wound bandages developed with only PVA, and a similar inflammation ability and WVTR as single-layered wound dressings developed with PVA and sodium alginate. Our data indicate that these double-layered wound bandages were just as swellable, but more elastic and stronger than single-layered wound dressings comprised of the same polymers and quantities, possibly giving an acceptable level of moisture and accumulation of exudates in the wound zone. Compared to the commercial product, the double-layered wound dressing comprising 6.7% PVA, 0.5% sodium alginate and 0.01% AME significantly enhanced the wound-healing effect in the wound-healing test. Histological investigations showed that superior full-thickness wound-healing effects compared to the commercial product. Therefore, the double-layered wound dressing would be an outstanding wound-dressing system with improved wound healing and good gel property.
가다랑어 자숙액 , 혈합육 , 두부 및 내장의 유효성분
최영준(Yeung Joon CHOI),김인수(In Soo KIM),이근우(Keun Woo LEE),김근배(Geon Bae KIM),이남걸(Nahm Gull LEE),조영제(Young Je CHO) 한국수산과학회 1996 한국수산과학회지 Vol.29 No.5
To evaluate the possibility of using a by-products of skipjack canning as a food or feedstuff, the proximate composition, total and free amino acids, total lipid composition, and nucleotide related compounds were analyzed. The crude protein was highest in dark muscle, while lipid was highest in head. The important total amino acids in by-products were founded to be glycine, glutamic acid, alanine and histidine. The important free amino acids from dark muscle and head were taurine, histidine and anserine. The amounts of histidine, anserine and carnosine in dark muscle was higher than those of cooking drips, head, and raw vicera. The major fatty acids in by-products were palmitic, stearic, oleic and docosahexaenoic acid (DHA). The inosine and hypoxanthine were important nucleotide related compounds in by-products. The results suggests that by-products from skipjack can be used as food sources and feedstuffs especially for marine fish culture.
"Cerebral Rete Mirabile"의 臨床觀察과 腦血管造影像의 檢討
李永根,崔昌洛,宋鎭彦 대한신경외과학회 1975 Journal of Korean neurosurgical society Vol.4 No.1
We have experienced 20 cases of the cerebral rete mirabile from 1969 to 1975. All were proved by bilateral carotid angiography, and clinical assessment and angiographical analysis were attempted. The results were summarized as follows; 1. Age distribution was ranged from 5 to 55. The majority of 20 cases were age over 20 as 15 cases who were distributed evenly in each decade and 5 cases were age below 20. 12 cases were male and 8 female. 2. Authors classified the cases as the group of subarachnoid hemorrhage and non-subarachnoid hemorrhage conveniently. All cases of age below 20 comprised in the group of non-subarachnoid hemorrhage while majority of subarachnoid hemorrhage group were age over 20. 3. There were no contributory factors to cerebral rete mirabile with regard to past history and family background 4. There were considerable differences in the symptoms and signs between the groups of subarachonid hemorrhage and non-subarachnoid hemorrhage. Clinical manifestations were mainly headache and impairment of consciousness with meningeal sign in the group of subarachnoid hemorrhage. On the other hand, motor disturbance such as hemiparesis or monoparesis was occurred in the majority of non-subarachnoid hemorrhage and the minority showed speech impairment, seizure and choreiform movement. 5. All cases showed the characteristic angiographic findings of cerebral rete mirabile, which are occlusion or stenosis at the supraclinoid portion of internal carotid artery with abnormal find vascular network around the base of brain and poor or non-visualizing anterior cerebral and middle cerebral arteries. The interesting picture was rete formation of ophthalmic artery in the orbit of 2 cases. There were no abnormal angiographic findings on the vertebral angiogram except retrograde filling to anterior cerebral and middle cerebral arteries through collateral channel from the posterior cerebral artery. 6. The prognosis of the cerebral rete mirabile seem to be favorable with regard to mortality. There were no death in our 20 cases during the period of observation.
Jin, Sang-Keun,Hwang, Jin-Won,Moon, Sungsil,Choi, Yeung-Joon,Kim, Gap-Don,Jung, Eun-Young,Yang, Han-Sul Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.2
The effects of adding mechanically deboned chicken (MDC) hydrolysates on the quality characteristics of imitation crab stick (ICS) during storage were investigated. ICS was prepared from Alaska Pollack, chicken breast surimi, and protein hydrolysates enzymatically extracted from MDC. ICS samples were divided into 4 groups: without protein hydrolysate (control), added with 0.5% protein hydrolysate (T1), added with 1.0% protein hydrolysate (T2), and added with 1.5% protein hydrolysate (T3). Results showed that crude protein content did not differ significantly among the ICS samples (p>0.05). ICS sample added with MDC hydrolysates had higher crude fat and ash content but lower moisture content than the control (p<0.05). Lightness was significantly lower in T2 and T3 than in the other groups at 0 and 4 wk of storage. Also, whiteness decreased in the groups contained MDC hydrolysates. Breaking force and jelly strength were higher in samples containing MDC hydrolysates compared to control samples (p<0.05). Additionally, saturated fatty acid contents were lower in the groups containing MDC hydrolysates than in control sample groups (p<0.05). Polyunsaturated fatty acid (PUFA) and essential fatty acids (EFA) were significantly higher in T2 and T3 than the control samples. In particular, all samples containing MDC hydrolysates had reduced thiobarbituric acid-reactive substances (TBARS) values at 4 wk. Free radical scavenging activity also was increased with addition of MDC hydrolysates.
Quality Characteristics of Chicken Breast Surimi as Affected by Water Washing Time and pH Adjustment
Jin, Sang-Keun,Kim, Il-Suk,Choi, Yeung-Joon,Park, Gu-Boo,Yang, Han-Sul Asian Australasian Association of Animal Productio 2008 Animal Bioscience Vol.21 No.3
This study was carried out to compare the quality properties of chicken breast surimi manufactured by four different procedures/methods. Surimi was made from chicken breast by washing two (T1) or four times (T2) with water as well as by pH adjustments at 3.0 (T3) or 11.0 (T4). The contents of moisture and crude fat were significantly higher in the surimi manufactured from pH-adjusted material than after washing. Again, collagen and yield were significantly higher in chicken breast surimi manufactured from washed than pH-adjusted samples, whereas crude protein was higher in the pH-adjusted than washed surimi samples. There was no significant difference in myofibrillar protein content among the surimi manufactured after different washing times and differences following pH adjustments were found. T4 showed highest myofibrillar protein content rating among the surimi samples. All physical characteristics were higher in pH-adjusted chicken breast surimi than in T1 and T2 washed surimi samples. The pH-adjusted surimi had higher hardness, gumminess and chewiness than washed surimi samples (p<0.05). The chicken breast surimi made by pH adjustments had higher lightness (L*) than when made by washing times, whereas pH 3.0-adjusted surimi samples had lower whiteness (W) then the other surimi samples. Myoglobin content was significantly higher in the surimi manufactured from pH-adjusted chicken breast samples.
Jin, Sang Keun,Choi, Jung Seok,Choi, Yeung Joon,Lee, Seung-Jae,Lee, Seung Yun,Hur, Sun Jin Asian Australasian Association of Animal Productio 2016 Animal Bioscience Vol.29 No.12
The purpose of this study was to evaluate the antioxidative activities of Crab meat analogue prepared with protein hydrolysates obtained from mechanically deboned chicken meat (MDCM) from spent laying hens. 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) radical-scavenging activity was increased by adding MDCM hydrolysates during storage, and activity correlated with the concentration of DPPH added up to 6 weeks of storage. Hydroxyl radical-scavenging activity was increased in all analogues containing MDCM hydrolysates. At 0 days of storage, angiotensin I-converting enzyme (ACE)-inhibitory activity was increased by the addition of MDCM hydrolysates. Activity did not correlate after 6 weeks of storage, in which ACE-inhibitory activity was increased with low concentrations of MDCM hydrolysates, but no ACE-inhibitory activity was observed at higher concentrations. The liver-protecting activity of crab meat analogue was shown to be around 60% of the positive control; however, it was not significantly different among the samples during storage. These results support the use of MDCM as a source of health-promoting constituents in crab meat analogue.
Jin, Sang-Keun,Kim, Il-Suk,Choi, Yeung-Joon,Yang, Han-Sul Asian Australasian Association of Animal Productio 2009 Animal Bioscience Vol.22 No.4
The effects of different washing time and pH adjustment of surimi-like materials from pork leg on quality characteristics were investigated. Surimi was made from pork leg by washing two or four times with water, as well as by pH adjustments of 3.0 or 11.0. The control surimi was made by two times washing from Alaska pollock. The content of crude protein was higher in the surimi manufactured from pork leg with pH adjustments. The highest gel strength was found in the control, and the control had greater lightness and whiteness value. The control had higher texture attributes than the other samples, whereas the surimi from pork leg made by a pH 11.0 adjustment had higher texture attributes than the pH 3.0 adjustment. The sensory color was higher in the control compared to other surimi samples, whereas aroma was lower in the control. However, there were no significant differences in overall acceptability among the surimi samples.