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A Case of a Bleeding Duodenal Lipoma Successfully Controlled by Endoscopic Resection
Seo Yeon Gwak,Mi Kyung Lee,이용강 대한소화기내시경학회 2020 Clinical Endoscopy Vol.53 No.2
This is a case report of successful endoscopic resection (ER) of a bleeding duodenal lipoma. An 85-year-old woman who was diagnosedwith asymptomatic subepithelial tumor of the duodenum 3 years ago visited the emergency room with hematemesis and was admittedto our hospital. Emergent esophagogastroduodenoscopy revealed bleeding from an ulcer on the superior aspect of a subepithelialtumor measuring about 20 mm in diameter, at the superior duodenal angle. The ulcer was in the active stage (A1), with a visible vessel. The bleeding was controlled by ER of the tumor using a snare. The final pathological diagnosis was duodenal lipoma with mucosalulceration. The patient showed no signs of bleeding for 10 days after the procedure; subsequently, she was discharged and followed upfor regular checkups.
Choi, Ji‐,Hye,Gwak, Mi‐,Jin,Chung, Seo‐,Jin,Kim, Kwang‐,Ok,O'Mahony, Michael,Ishii, Rie,Bae, Ye‐,Won John Wiley Sons, Ltd 2015 Journal of the Science of Food and Agriculture Vol.95 No.8
<P><B>Abstract</B></P><P><B>BACKGROUND</B></P><P>The present study cross‐culturally investigated the drivers of liking for traditional and ethnic chicken marinades using descriptive analysis and consumer taste tests incorporating the check‐all‐that‐apply (CATA) method. Seventy‐three Koreans and 86 US consumers participated. The tested sauces comprised three tomato‐based sauces, a teriyaki‐based sauce and a Korean spicy seasoning‐based sauce. Chicken breasts were marinated with each of the five barbecue sauces, grilled and served for evaluation. Descriptive analysis and consumer taste tests were conducted. Consumers rated the acceptance on a hedonic scale and checked the reasons for (dis)liking by the CATA method for each sauce. A general linear model, multiple factor analysis and chi‐square analysis were conducted using the data.</P><P><B>RESULTS</B></P><P>The results showed that the preference orders of the samples between Koreans and US consumers were strikingly similar to each other. However, the reasons for (dis)liking the samples differed cross‐culturally. The drivers of liking of two sauces sharing relatively similar sensory profiles but differing significantly in hedonic ratings were effectively delineated by reasons of (dis)liking CATA results.</P><P><B>CONCLUSION</B></P><P>Reasons for (dis)liking CATA proved to be a powerful supporting method to understand the internal drivers of liking which can be overlooked by generic descriptive analysis. © 2014 Society of Chemical Industry</P>