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Background The bovine pericardium is a good alternative material to the autogenous vein in vascular reconstruction. This study aimed to evaluate the results of angioplasty in venous reconstruction using bovine pericardium and identify the risk factors for significant complications. Material and Methods A retrospective review was performed of the demographic data, clinical characteristics, and complications of patients who underwent vessel repair using bovine pericardium between February 2012 and December 2020. Univariate analysis was used to compare complication frequencies within several categories. Results There were 36 cases of patch angioplasty using bovine pericardium. The median age was 65 years; 61% of them were men. Of the 36 venous repairs, 31 (86.1%) were from cancer surgery and five (13.9%) were from iatrogenic injury. Patch shape was used in 27 cases (75.0%), while tube shape was used in nine cases (25.0%). The incidence of occlusion and partial thrombus was five (13.9%) and three (8.3%) cases, respectively. Of the nine tube-shaped angioplasties, four (44.4%) required reoperation due to early thrombosis (three cases) and hematoma (one case). Conclusion The use of a bovine pericardial patch in the reconstruction of a damaged vein from tumor invasion or iatrogenic injury is feasible. However, the complication rate of vessel patency remains substantial, especially in cases of iatrogenic injury or when a tube-shaped form is used for repair.

A flavoring agent is a compound that serves to add flavor with a pleasant scent and is used as a feed additive. Current flavor analysis methods include reflux pretreatment, titration, neutralization titration, and inversion; these are all analytical methods in which deviations and errors between experiments are generated. Titration methods are characterized by difficult selectivity analysis both for mixtures containing two or more types of flavoring agents and also for very low content samples. Current analysis methods are therefore particularly unsuitable for these sample types. Thus, more precise and accurate analysis of flavor agents is needed. This study intends to develop and verify a multi-component simultaneous analysis method that can accurately confirm the guaranteed content of 12 flavor agents of supplementary feeds distributed in the market, the goal being to establish a universally trusted method. Method validation was performed according to the International Conference on Harmonization (ICH) and International Union of Pure and Applied Chemistry (IUPAC) guidelines. Method validation was performed in terms of linearity, sensitivity, selectivity, accuracy, and precision. The limits of detection (LOD) for the instrument employed in these experiments ranged from 0.44–4.77 mg/kg, and the limits of quantification (LOQ) ranged from 1.32–14.31 mg/kg. Average recoveries of the 12 flavoring agents ranged from 75.1–111.4%. Maximum %RSD values for intraday and interday peak area variation are 13.09% and 13.08%, respectively. A novel and simple method for detecting 12 flavoring agents in animal feed supplements using a gas chromatography-flame ionization detector (GC-FID) was developed.

This study was performed to provide basic data for the sous-vide duck breast by comparing its water content, pH, color, number of microorganism, mechanical quality characteristic test, springiness, and sensory test with its control group which was cooked in traditional way. Sous-vide duck breast brightness, yellowness, and springiness. It l redness, hardness, and number of microorganism than its control group. There was no significant pH difference. Although sous-vide duck breast need longer cooking time, it was softer and had springiness. Overal-vide duck breast longer storage period and than traditionally cooked duck breast in sensory teste expected.Key words: sous-vide, duck breast, sensory test, water content, pH Corresponding author: Jong-Sung Ahn, Dept. Culinary & Food Service Management, Sejong University, Seoul 143-747, Korea. Tel: +82-10-6855-7989, E-mail: culinarism22@naver.com $% 현대사회의 경제변화는 사회여건의 변화를 일으켰고, 음식의 가공, 조리, 소비가 모두 가정 내에서 일어나는 과거와 달리 오늘날에는 외식의 비중이 점점 커지고 있다. 이에 따라 급식산업이라고 하는 새로운 서비스 산업 부문의 태동과 발전을 가져오게 되었다. 이러한 급식산업은 인건비 상승, 기술적인 혁신 등의 여파로 새로운 급식운영제도가 출현하게 되었다. 이는 과거 급신산업 현장에서 조리와 소비가 연속해서 일어났던 것과는 달리 시간적, 거리적으로 조리장소와 피급식자를 분리하는 형태인 것이다(Kim HY 2008). 이러한 급식제도에 적용되는 것이 Cook-chill이다. 예비저장식 급식제도(Ready-prepared food service system)의 한 방식으로 작업의 단순화에 따른 인건비 절감과 식중독 발생의 위험을 줄이고, 대량 생산을 통한 원가 절감 효과도 기대할 수 있는 방식이다(Spears MC 2003). 하지만 일반적인 Cook-chill System 또한 냉장과 저장 그리고 재가열하는 과정에서 벌어지는 음식 품질 저하의 문제점이 발생할 수 있는데, 이를 보완하는 것이 식품가공의 한 방법인 Sous-Vide 방식이다(Kim & Song 2007; Pi CML 2000). Sous-Vide 기술은 산소차단성 필름으로 된 포장재에 산소농도를 낮게 유지시킴으로써 산화반응을 억제하고, 외부에 대해서는 향미와 수분의 손실을 억제하여 우수한 관능적 및 영양적 품질을 유지할 수 있는 것으로 알려지고 있다(Varoquaux 등 1995, Church & Parsons 2000). 이 방법은 익지 않은 식품과 재료를 진공 포장한 후에 저온 살균하는 공정으로 Sous-Vide Cook-Chill System이라고도 하며(Xie G 2000), 주로 급식업소에 노동인력의 유연한 관리 및 효율적인 식자재의 공급을 위해 도입되었으며, 경제성이 우수하여 서구에서는 광범위하게 적용하고 있다(Bailey JD 1998; Church & Parsons 1993). 최근 경제성장과 과학기술의 발달 및 소득의 증대로 안락한 삶과 건강한 삶에 대한 욕구가 높아지고 있다. 이러한 욕구는 국민들이 식생활의 중요성을 인식하는 모

This study was conducted to evaluate the effect of various types of functional brown rice milk porridge, which has been popular as a fast yet nutritional food, to promote rice consumption and to examine the best ratio and recipe. Each sample contained 10, 20, 30, and 40% brown rice compared to non-glutinous rice and sweet rice and were applied to mechanical and sensory tests. The moisture content of both non-glutinous rice and sweet rice porridges increased with increasing brown rice content. The viscosity of non-glutinous rice milk porridge decreased as with increasing brown rice content, whereas the viscosity of sweet rice milk porridge increased with increasing brown rice content. The pH was highest for BRT0 at 6.74 and lowest for BGT0, which is sweet rice porridge with brown rice, at 6.27. The sweetness decreased significantly for both sweet rice and non-glutinous rice porridges with the increase in brown rice content. The brightness of weet rice and non-glutinous rice porridges with brown rice increased significantly (p

The results of testing general components, physical property and physical function after having made steamed rice cake by adding eggplant, which caters to consumers’ tastes are as follows. It showed that when eggplant powder content increased, the moisture content of steamed rice cake with eggplant was decreased. It also showed that the lightness value (L) of steamed rice cake with eggplant powder was the highest as 82.75 in the control group. When eggplant powder content increased, the redness (a) and yellowness (b) were increased. From the results of having measured the antioxidant potential over the steamed rice cake with freezing-drying eggplant powder by DPPH radical elimination, we figured out that it was the lowest as 48.30% in the control group. As more eggplant powder was added, its elimination increased accordingly. As per hardness of steamed rice cake with eggplant, the added group with 7% was revealed as the highest at 0.757. It showed that adhesiveness was the lowest as 30.233 in the control group, and springiness and cohesiveness were on the rise as freezing-drying eggplant powder was increased. Furthermore, softness and chewiness were shown to be high in the added group with eggplant powder of 3, 5%. The evaluation over the overall preference was the highest in 5% added group. Judging from this, adding 3~5% eggplant powder against non-glutinous rice powder is considered an optimal quantity in making steamed rice cake with eggplant. Key words: eggplant powder, sulgidduk, texture, sensory test, overall-acceptability, freez fried

This study investigated the functional nutrition of red yeast rice to added beurre manie in the production of brown sauce. We added X to Y at levels of 0%, 5%, 10%, 15% and 20% and investigated the effects on the viscosity, water content, turbidity, pH, sugar level, reducing sugar, color, and sensory quality characteristics of the resultant brown sauce. The viscosity of Brown sauce was increased with increasing red yeast rice beurre manie while water content and turbidity were decreased. pH was between 4.57 4.91. Sugar level and reducing sugar were increased with increasing red yeast rice powder content. L and a were increased with increasing red yeast rice powder content, and b was decreased. In sensory testing, visual appearance and flavor were highest for brown sauce preparations containing 15% and 20% X. Aftertaste and taste scored the highest for additions of 10% and 15%. For general preference, a 15% addition of X resulted in the highest score. Based on the results, it seems that red yeast rice powder, 15% red yeast rice powder added brown sauce has the highest the general preference.

Red ginseng is a widely used dietary supplement and medicinal herb, and there are so many forms of ginseng products including tea, extract, capsule and jelly. The purpose of the present study was to propose some amendments on ginsenoside content of red ginseng products in Korea. For this purpose, we analyzed red ginseng products for simultaneous determination of 26 ginsenosides by ultra performance liquid chromatography with diode array detector. Some developmental aspects of Korea`s ginsenoside content standard regulations for red ginseng products are needed to be examined as follows : Firstly, we proposed that four ginsenosides (, , Rf and ) would be detected in red ginseng products. Secondly, in case of red ginseng extracts, the sum of , and would be 4.0 mg/g. The two proposals are helpful to comprehensive evaluation of quality of red ginseng products. In conclusion, the scientific studies on amendment scheme of ginsenoside content standard regulation of red ginseng product are very important to fortify quality control.

This study was conducted to investigate of changes for organic acids in takju during storage con- ditions. Two types of takju, unsterilized and sterilized, were used. Acetic acid, citric acid, lactic acid, malic acid and succinic acid were detected in sample. Residues of malic acid was not detected after 7 days storage in room tempera- ture(25 o C). In contrast to lactic acid was increased by times after storage. Acetic acid concentrations was gradually increased in room temperature but was not changed in cold temperature(4 o C). After storage for 10 days, the organic acid residues lactic acid > citric acid > succinic acid > malic acid > acetic acid in unsterilized takju. Compared to unsterilized sample, organic acid residues in sterilized sample was not significantly changed. Consequently, organic acids residues mainly affected by sterilization.

Gochujang, a savory and pungent fermented sauce, is a Korean ethnic food composed primarily of fermented soybean cake, red pepper powder, glutinous rice, and salt. Industrial gochujang is fermented following inoculation with Aspergillus oryzae and Bacillus subtilis as starter microorganisms. In contrast, a wide variety of natural fungi and bacteria are used in fermentation and aging of artisanal gochujang, the aging period of which is longer than 6 months. We monitored ochratoxin A (OTA) contamination of red pepper and gochujang available in the Korean retail market and explored the possibility that microorganisms in gochujang might degrade OTA present in contaminated red pepper during soybean fermentation and aging. We report here that OTA can be easily biotransformed serially to several products by B. Subtilis (KTCT 1021) under the conditions of our experiments. The dynamic microbial activity in gochujang might contribute to the low occurrence of ochratoxin A in this product despite the use of highly contaminated pepper powder, one of the main ingredients of gochujang. At the same time, however, an inappropriate fermentation process and the long aging period are assumed to be sources of contamination. Studies to identify critical control points and to prevent fungal spoilage by the development of high quality starters should be followed up to enable the artisan to produce OTAfree gochujang.

A large amount-260,000 tons-of red paprika is consumed annually in Korea, where the people prefer hot and pungent to sweet foods. Concern has recently grown among consumers over contamination of paprika powder by mycotoxins; contamination can occur at any stage from pre-harvest to drying, storage, grinding, and eventually transport to the retail market. This study had dual aims: to investigate the current level of contamination of hot peppers by ochratoxin A and to identify the critical control points in the food chain. We measured the ochratoxin A (OTA) content of 200 samples from various sources including supermarkets, an online shopping mall, small stakeholder mills, Hazard Analysis and Critical Control Points (HACCP)-implemented factories, and an import company. Mycotoxin was determined using immunoaffinity column cleanup/HPLC quantification as well as strong anion exchange cleanup/stable isotope dilution assay. Monitoring revealed that approximately 30% of red paprika samples were OTA-positive, indicating a need to establish a maximum level for regulation. We selected two model factories that had adopted HACCP in different ways, and compared data in order to develop guidelines for alleviation of mitigation of the mycotoxin contamination.

A more rapid and efficient method to extract RNA from Ecklonia cava Kjellman (Laminariales, Phaeophyceae) was introduced in this study. Each step of the procedure was evaluated and the optimal concentration of each chemical in the lysis solution was determined. Tissue pulverization with PVPP and β-mercaptoethanol in the lysis solution were not essential for RNA extraction of this species. The highest yield and purity of E. cava RNA were obtained by the lysis solution containing 1% CTAB, 1 M NaCl, 0.7% PVP, 10mM EDTA and 100mM Tris-Cl (pH 9.0). Approximately 8μg of RNA was obtained from 200 mg of ground tissue. The ratios of the absorbance at 260 nm and 280 nm were from 1.6 to 1.8 and those of at 230 nm and 260 nm were from 1.8 to 2.0. The extracted RNAs obtained in this study turned out to have a sufficient quality for cDNA synthesis.Ā

The tritium level of the precipitation in Korea is monitored at the Pohang Station from 1961 to 1976 and at the KAERI from 1981 to 1994. The tritium contents of the precipitation were recorded to about 1,300TU owing to world-wide nuclear devices in 1963. The tritium contents of precipitation, surface water, groundwater, and sea water in 1991 are 10TU, 14TU, 15TU, and 4TU, respectively. The tritium content tends to increase from Cheju Island (14TU) to Baekdu Mt. (48TU). This shows that the tritium contents increase with latitude and are effected by the altitude. The tritium contents of surface water, groundwater, and discharged water from heavy water-type nuclear power plant are measured higher than natural level. The tritium contents of discharged water from the fracture zone of the horizontal tunnel in the Chungyang area are analyzed. The data of tritium contents are applied to dating of groundwater by PFM and EM. The tritium contents of precipitation monitored were available as input data for dating of groundwater. Results of dating of groundwater are from about 14 year to 20 years.

To construct the CICC for the superconducting Tokamak fusion device, the 3-roll bending, that inherently has a difficulty to form the coil with accurate radius of curvature, is used for continuous winding. In order to obtain precise dimension, a trial-an-error operation is inevitable. To reduce the effort of tryout, a relation between travel of the bending roller and spring back displacement was obtained via virtual manufacturing. The radius of CICC after forming was expressed as a function of the bend-roll travel. Next, the variation of the CICC cross-section (reduction of the conduit cross-section) was investigated during the first turn and during conduit bending with largest curvature. With largest curvature, the cross-sectional area was not much reduced. Finally, the residual stress on the CICC before roll bending was measured in order to examine the influence of the original residual stress on the final deformation behavior. The principal stress and von Mises stress were measured at the surface of CICC using specially designed strain gauge. The measured values were considered in the virtual forming. The results indicate that the residual stresses generated during the fabrication of the CICC (before coiling) do not have much influence on the final stress state.