This study analyzed the nutritional composition (proximate composition, total dietary fiber, calories, minerals, fatty acids, and amino acids) of 10 noodle products (tteok ramyun, jjamppong ramyun, kimchi ramyun, instant udon, cup ramyun, jajangmyun, bibimmyun, cream spaghetti, ssalguksu, and milmyun), which account for 85% of the cumulative intake of one or more key nutrients, using data from the 7th Korea National Health and Nutrition Examination Survey. The moisture contents of bibimmyun, jajangmyun, and cream spaghetti were lower than those of the other noodle products, whereas the crude fat, crude protein, carbohydrate, and calorie contents were the highest. Cream spaghetti had the highest mineral, fatty acid, and amino acid contents, followed by bibimmyun and jajangmyun. Ssalguksu had the lowest contents of most nutrients. These data could be used to populate a food composition database, which can provide consumers with the nutritional information about frequently consumed noodle products.
In this study, 70 kinds of nutritional composition for five bokkeumbap products(spicy chicken, shrimp(saeu), haemul, nakji, and barbecue bokkeumbap) in high-frequency processed foods were analyzed. Raw data of intake amounts were collected from the 7th Korea National Health and Nutrition Examination Survey. Regarding proximate composition, spicy chicken bokkeumbap had lower water content and higher carbohydrate content than other bokkeumbaps, resulting in the highest total calories. The proximate composition of other bokkeumbaps were all distributed within a similar range. Vitamin content differed according to ingredients added to the bokkeumbaps. Haemul bokkeumbap had high content of vitamins B1 and B2, nakji bokkeumbap had high content of vitamin C and β-carotene, and barbecue bokkeumbap had high content of total niacin, folic acid, and vitamin A. For mineral content, barbecue bokkeumbap showed the highest content distribution, while nakji bokkeumbap showed the lowest content distribution. Regarding fatty acid and fat content, the highest content of fatty acids, saturated fats, and trans fats was detected in shrimp(saeu) bokkeumbap. For amino acid content, barbecue bokkeumbap showed highest content distribution. These results can be used as salient basic data for a food nutrient composition database and to significantly contribute to consumers’ health.
Nutritional composition and physicochemical properties changes in mustard leaf kimchi were investigated during fermentation of up to 3 months. The pH decreased, and the titratable acidity gradually increased according to increase of fermentation periods. Fructose and glucose were the major free sugars in mustard leaf kimchi, and their amounts were significantly decreased with fermentation periods (p<0.05). Lactic acid content showed a significant increase with maximum increase at 3 months. All types of kimchi contained 20 amino acids, but the content of most amino acid fluctuated during fermentation. Except for K and Zn, the content of other ingredients including Ca, Fe, Mg, Na, Se were the highest in kimchi fermented for 2 months. The unsaturated fatty acid of mustard leaf kimchi was higher than that of saturated fatty acid, and total fatty acid of kimchi significantly decreased after 2 months (p<0.05). Most vitamin contents showed a tendency to decrease with fermentation, in particular, vitamin B complex except for B2 significantly decreased after 3 months (p<0.05). The results provide fundamental data for determining the appropriate fermentation period to improve the quality of kimchi.
Dentinogenic ghost cell tumor (DGCT) is a rare neoplasm, representing 1.9% to 2.1% of all odontogenic tumors. Peripheral DGCT is a rare tumor with only 25 cases previously described in the English literature. The majority of cases have been reported to occur in the anterior part of the jaws. A rare case of peripheral DGCT is reported, located in the lingual side of the anterior mandible of a 68-year-old man. The patient presented a pedunculated painless growth of 1.5cm in diameter. Radiographically, no bone involvement was found. The lesion was excised and histologically characterized by islands of epithelial cells showing ameloblastoma-like features within fibrous background tissue. Dysplasic dentin and ghost cells with calcifications were frequently observed. Areas showing a connection between tumor cells and the overlying mucosa were also identified.
The juvenile ossifying fibroma, differentiated from the large group of ossifying fibroma based on the patient’s age, common sites, and clinical characteristics, is a rare but locally aggressive benign tumor with high recurrence rate. Herein, we report a case of juvenile ossifying fibroma located in the right mandible, which is an uncommon site. A 8-years- old male child presented to the pediatric unit of our institution with swelling on the right mandible. Radiographically, it was presented as an expanded and radiolucent lesion. Histology revelaed hypercellular fibroblastic proliferation with anastomosing osteoid trabeculae with rounded, strongly basophilic calcified mass rimmed by osteoblasts. Surgical management was done, and regular follow-up is advised
본 연구에서는 여객용 항공기 충돌 시 강섬유보강콘크리트를 사용한 철근콘크리트 원전 격납건물의 구조적 거동을 유한요소해석을 이용하여 고찰한다. 항공기 충돌에 의해 원전 격납건물에 가해지는 하중은 Riera 충격하중 시간함수와 충돌 시 접촉면적을 이용하여 모델링하였다. 강섬유보강콘크리트의 재료모델은 CSCM Concrete Model을 사용하였다. 기존에 제안된 강섬유보강콘크리트의 강도예상모델을 이용하여 재료모델의 입력변수를 결정하였다. 강섬유의 함유량에 따른 원전 격납건물의 항공기 충돌에 대한 구조적 거동을 상용 유한요소 해석 프로그램인 LS-DYNA를 이용하여 해석하였다. 해석결과를 바탕으로 항공기 충돌에 대한 저항성을 평가하였으며, 보수적인 안전성이 요구되는 원전 격납건물에 강섬유보강콘크리트를 적용할 경우 항공기 충돌에 대한 저항성 증대 효과를 기대할 수 있는 것으로 고찰되었다.
Our objective in this study is to assess the safety of docosahexaenoic acid (DHA) fortified milk of dairy cows fed feeds containing protected fish oil treated with formaldehyde by analyzing formaldehyde concentration in commercial milk and DHA fortified milk of dairy cows fed formaldehyde treated feed. There are 3 milk samples in this study: Commercial milk (CM), DHA fortified milk for Kid (DHA-K) and DHA fortified milk for Baby (DHA-B). We confirm the fresh quality of these three samples by physicochemical tests. In fat content result, three groups are significantly different at the p < 0.05 by Duncan's multiple range test, but fat content of group DHA-K is about half the level of the other two groups. Protein content of group DHA-K is 1% higher than other two groups. According to the analysis result of DHA content of DHA fortified milk, DHA content of DHA-B is two-fold higher than DHA-K. Similar pattern was seen in the intake based on age. According to HPLC analysis result of formaldehyde concentration in milk, commercial milk and DHA fortified milk are between 0.013 ppm and 0.057 ppm which is formaldehyde standard level in fresh milk settled in WHO (World Health Organization). Three groups have no significantly differences at the p < 0.05 by Duncan’s multiple range test. For this reason, it can be concluded that there is no transition of formaldehyde from dairy cows fed formaldehyde treated feeds to its produced milk. Safety about formaldehyde of DHA fortified milk of dairy cows fed formaldehyde treated feeds is considered similar to commercial milk.
In this study, we consider an assembly line operated under a base-stock policy. A product consists of two parts, and a finished product transfers to a warehouse in which demands are satisfied. Assume that demands arrive according to a Poisson process an
본 논문에서 선형함수의 곱의 형태로 표현된 비선형 함수를 목적식 또는 제약식에 가지는 비선형 최적화 문제를 새로운 변수를 추가하여 선형 Relaxation 최적화 문제로 Reformulation하는 기법을 소개한다. 특히, 선형함수의 곱의 형태를 가지는 비선형 함수를 포함하는 비선형 정수 최적화 문제를 선형 정수 최적화 문제로 Relaxation할 경우 두 최적화 문제의 해가 일치함을 보인다. 또한 소개된 Relaxation 기법을 응용하여, 추가되