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김서종(Seo Jong Kim),김봉석(Bong Seog Kim),박성기(Sung Ki Park),진교현(Gyo Hyun Jin),소군호(Kun Ho So),고정석(Jeong Rye Kim),이성규(Sung Kyu Lee),김정례(Jeong Rye Kim),노용호(Yong Ho Roh),변종훈(Jong Hoon Byun) 대한내과학회 2000 대한내과학회지 Vol.59 No.4
Primary adrenal lymphoma is extremely uncommon. The tumor is accidentally discovered by abdominal ultrasonography(USG), computed tomography(CT) or magnetic resonance imaging (MRI) in patients with nonspecific symptoms and diagnosed at operation or autopsy. In this case, a 60-year-old man was admitted for the evaluation of mild left frank discomfort for two months before admission. The abdominal USG was performed and showed the dense masses in both adrenal glands. The laboratory tests including blood count, chemistry and hormonal tests showed the normal levels except for the basal ACTH level of 108 pg/ml(normal range: 9∼52 pg/ml). The 123I MIBG scan was normal. The bilateral adrenalectomy was done. The tumor was diagnosed as diffuse large B-cell non-Hodgkin's lymphoma(NHL) according to the Revised European-American lymphoma(REAL) classification. He was treated with the adjuvant combination chemotherapy of CHOP(cyclophosphamide, adriamycin, vincristine and prednisolone) but expired due to sepsis after the second chemotherapy. We describe the first case of primary bilateral adrenal NHL in Korea. Primary adrenal lymphoma should be included in the differential diagnosis of suprarenal mass.(Korean J Med 59:423-427, 2000)
최진호 ( Jin Ho Choi ),임순희 ( Sun Hee Yim ),최장전 ( Jang Jeon Choi ),김서종 ( Sung Jong Kim ),남승희 ( Seung Hee Nam ),강삼석 ( Sam Seok Kang ),김윤경 ( Yyoon Kyeong Kim ),이한찬 ( Han Chan Lee ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2013 한국식품저장유통학회지 Vol.20 No.5
This study was carried out to optimize the filtration, clarification, anti-browning processing conditions of clear pear juice and to investigate changes in antioxidant activity of pear juice produced through different heating treatment. For the filtration with cheese cloth, filter paper, or centrifugation (10 min at 3,000 rpm), the pear juice was most efficiently filtered with centrifugation because it showed the highest lightness (L value) and lowest yellowness (a value). Among various clarifying agents, 1% of gelatin or bentonite clarified effectively pear juice but tannin or egg albumin did not. Among anti-browning agents (0.1%) like L-ascorbic acid, NaCl or citric acid, L-ascorbic acid prevented the browning of pear juice with the lowest browning index value (2.62), compared to that of NaCl (2.74), or citric acid (2.87). Fructose, sucrose, glucose and sorbitol were present in the pear juice, the fructose and glucose contents increased but that of sucrose decreased in the heated pear juice. The total polyphenol content of the heated pear juice significantly increase, and did the total flavonoid contents in the clear and heated pear juice. The DPPH radical scavenging activity and nitrate scavenging activity were higher in the clear and heated pear juice than in the fruit crush.