No abstract available.
Mustard Plant* ; Transposition of Great Vessels

To determine the salinity of packaged Kimchi, bulk Kimchi and other common foods, we collected samples of foods from the Gyeonggi province area in October 2006 and determined the salinity levels in one serving portion. The average salinity of all foods was 0.226+/-0.212%. The average salinity of all Kimchi samples was 0.401+/-0.260%. The average salinities of soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.153+/-0.085%, 0.691+/-0.213%, 0.157+/-0.102%, 0.209+/-0.127% and 0.080+/-0.076%, respectively. The average salt intake of one serving of Kimchi was 0.125+/-0.041 g, while the average salt intakes of one serving of the soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.306+/-0.170 g, 1.382+/-0.426 g, 0.094+/-0.061 g, 0.146+/-0.089 g, and 0.159+/-0.152 g, respectively. The salinity of packaged Kimchi was significantly higher than the salinity of the bulk Kimchi (p<0.01). In addition, the salinity of the liquid and solid stem portions of the packaged Kimchi was significantly higher than the salinity of the same sized portions of the bulk Kimchi (p<0.01). Furthermore, the salinity in the liquid and solid stem portions of the packaged mustard leaf Kimchi were significantly higher than the salinities of other types of Kimchi (p<0.0001). The salinity of all Kimchi is higher than that of soup, protein containing side dishes, vegetable side dishes or drinks, but the salt content of one serving of Kimchi is lower than those of the soups or stews or vegetable side dishes or drinks (because one serving size of Kimchi is usually smaller than that of the other foods).
Korea ; Mustard Plant ; Salinity ; Vegetables

To determine the salinity of packaged Kimchi, bulk Kimchi and other common foods, we collected samples of foods from the Gyeonggi province area in October 2006 and determined the salinity levels in one serving portion. The average salinity of all foods was 0.226+/-0.212%. The average salinity of all Kimchi samples was 0.401+/-0.260%. The average salinities of soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.153+/-0.085%, 0.691+/-0.213%, 0.157+/-0.102%, 0.209+/-0.127% and 0.080+/-0.076%, respectively. The average salt intake of one serving of Kimchi was 0.125+/-0.041 g, while the average salt intakes of one serving of the soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.306+/-0.170 g, 1.382+/-0.426 g, 0.094+/-0.061 g, 0.146+/-0.089 g, and 0.159+/-0.152 g, respectively. The salinity of packaged Kimchi was significantly higher than the salinity of the bulk Kimchi (p<0.01). In addition, the salinity of the liquid and solid stem portions of the packaged Kimchi was significantly higher than the salinity of the same sized portions of the bulk Kimchi (p<0.01). Furthermore, the salinity in the liquid and solid stem portions of the packaged mustard leaf Kimchi were significantly higher than the salinities of other types of Kimchi (p<0.0001). The salinity of all Kimchi is higher than that of soup, protein containing side dishes, vegetable side dishes or drinks, but the salt content of one serving of Kimchi is lower than those of the soups or stews or vegetable side dishes or drinks (because one serving size of Kimchi is usually smaller than that of the other foods).
Korea ; Mustard Plant ; Salinity ; Vegetables

The purpose of this study was to assess the background color-interceptive ability and opacity of opaque shade composites (Universal composite, Filtek Z350, Charisma, Clearfil ST, Palpaque Estelite, Esthet-X, and Metafil Flo). Twenty four background specimens (diameter 5.5 mm, thickness 3.0 mm) with Root dentin Mustard (Bisco, Schaumburg, IL, USA) were made. The CIE L*a*b* value of background specimens was measured by a spectrophotometer (Spectrolino, GretagMacbeth, Regensdorf, Switzerland). Three specimens in every group were filled on the background specimens. The surface color of samples was measured by a spectrophotometer in 3.0 mm and every thickness to 0.5 mm while grinding. The color difference in the background color along with 3.0 mm specimen gauged the masking effect in each thickness while grinding and polishing. The opacity was calculated in 1 mm thick specimens. The opacity was in the decreasing order of Clearfil ST, Metafil Flo, Filtek Z350, Palpaque Estelite, Universal composite, Charisma, and Esthet-X (p < 0.05). As the thickness get reduced, L* value showed decreasing, a* increasing tendency. The surface color difference between pair of the 3.0 mm thick specimen and after grinding in same opaque resin was above 3.3 except Clearfil ST and Metafil Flo. The color difference (DeltaE*) between pair of background specimen and opaque resin builtup specimen showed more than 10.0 regardless kinds and thickness. The variance in opacity characteristics and color of the opaque composites is dependent upon manufacturer. When using the opaque resin, the optical properties of each material must be considered as well as cavity.
Composite Resins* ; Dentin ; Masks* ; Mustard Plant

Split-lid excision with or without levator hitching has been experienced in the correction of mild to moderate blepharoptosis in 18 lids in 15 patients. 12 patients were unilateral and 3 patients were bilateral. Split level resection was performed in cases of levator function of more than 7mm, whereas 5-6mm of levator function was addressed with additional levator hitching as described by Mustarde. In patients with a moderate degree of ptosis, the authors split the lid vertically into two layers and resected a horizontal block of full-thickness upper eyelid at two different levels. Most of the tarsal plate with its overlying conjunctiva was removed from one layer and, at a higher site, a corresponding amount of skin and orbicularis from the other. In patients with more severe degree of ptosis, the authors achieved levator complex shortening by folding some of the levator complex upward on itself after split-lid excision procedure. Undercorrection was seen in 4 lids, and lid lag on downward gaze was observed in 6 lids. In contrast, overcorrection or significant lagophthalmos at primary gaze could not be seen. Except for lid edema which abated during the ensuing several months, troublesome complication was not observed. It can be safely said from this that split-lid excision technique with or without levator hitching is a reasonable option in the correction of mild to moderate forms of blepharoptosis.
Blepharoptosis ; Conjunctiva ; Edema ; Eyelids ; Humans ; Mustard Plant ; Skin

Mustarde single stage urethroplasty for distal shaft hypospadias combines a rolled ventral pedicle flap with a glandular tunnel between the glans and corpora. The meatus terminates at the tip of the glans, complete distal penile chordee release is achieved and the hooded prepuce is brought ventrally. Herein, we report an experience of Mustarde single stage urethroplasty for distal penile hypospadia in a 5 years old male, with a brief review of literatures.
Child, Preschool ; Female ; Humans ; Hypospadias* ; Male ; Mustard Plant*

Extracellular single unit recordings were made from the ventral posteromedial thalamic (VPM) nociceptive neurons to determine mechanoreceptive field (RF) and response properties. A total of 44 VPM thalamic nociceptive neurons were isolated from rats anesthetized with urethane-chloralose. Based on responses to various mechanical stimuli including touch, pressure and pinch applied to the RF, 32 of 44 neurons were classified as nociceptive specific (NS) neuron. The other 12 neurons, classified as wide dynamic range (WDR), showed a graded response to increasingly intense stimuli, with a maximum discharge to noxious pinch. The VPM nociceptive neurons showed various spontaneous activity ranged from 0-6 Hz. They were located throughout the VPM, and had an contralateral RF including mainly intraoral (and perioral) regions. The RF size was relatively small, and very few neurons had a receptive field involving 3 trigeminal divisions. The NS neurons activated only by pressure and pinch stimuli had high mechanical thresholds compared to WDR neurons activated also by touch stimuli. The VPM nociceptive neurons were tested with suprathershold graded mechanical stimuli. Most of 21 NS and 8 WDR neurons showed a progressive increase in number of spikes as mechanical stimulus intensity was increased. In some neurons, the responses reached a peak before the highest intensity was given. Application of 5 mM CoCl2 (10 microl) solution to the trigeminal subnucleus caudalis did not produce any significant changes in the spontaneous activity, RF size, mechanical threshold, and response to suprathresold mechanical stimuli of 9 VPM nociceptive neurons tested. 17 of 33 VPM nociceptive neurons responded to noxious heat as well as noxious mechanical stimuli applied to their RF. Application of the mustard oil, a small-fiber excitant and inflammatory irritant, to the right maxillary first molar tooth pulp induced an immediate but short-lasting neuronal discharges upto approximately 4 min in 16 of 42 VPM nociceptive neurons. These results suggest that VPM thalamic nucleus may contribute to the sensory discriminative aspect of orofacial nociception.
Animals ; Hot Temperature ; Molar ; Mustard Plant ; Neurons ; Nociception ; Nociceptors ; Plant Oils ; Rats ; Tooth

HDA9, a member of the deacetylase family, plays a vital role in regulating plant flowering time through flowering integrator SOC1 and AGL24. However, it remains elusive how HDA9 interacts with SOC1 and AGL24 in flowering time control. Here, HDA9 was cloned in Brassica juncea and then its three active sites were separately replaced with Ala via overlap extension PCR. Thus, mutants of HDA9(D172A), HDA9(H174A) and HDA9(D261A) were constructed and fused into the pGADT7 vector. The yeast one-hybrid assays indicated that HDA9 mutants remained the interactions with the promoters of SOC1 and AGL24. Furthermore, the aforementioned results were confirmed in the dual luciferase assays. Interestingly, the DNA-protein interactions were weakened significantly due to the mutation in the three active sites of HDA9. It suggested that flowering signal integrator SOC1 and AGL24 were regulated by the key amino acid residues of 172th, 174th and 261th in HDA9. Our results provide valuable information for the in-depth study of the biological function and molecular regulation of HDA9 in Brassica juncea flowering time control.
Flowers ; genetics ; Gene Expression Regulation, Plant ; genetics ; Mustard Plant ; enzymology ; genetics ; Mutation ; Plant Proteins ; genetics ; metabolism ; Promoter Regions, Genetic ; genetics

Brassica juncea is a yearly or biennial vegetable in Brassica of Cruciferae. The yield and quality of its product organs are affected by flowering time. WRKY proteins family can respond to biological and abiotic stresses, developmental regulation and signal transduction. WRKY75 is an important member of WRKY family which can regulate flowering, but the flowering regulation mechanism in B. juncea has not been reported. In this study, a gene BjuWRKY75 in B. juncea was cloned, and the encoded-protein belonged to the group Ⅱ of WRKY protein with highly conserved domain. BjuWRKY75 had the highest homology with BriWRKY75 of Brassica nigra. The relative expression level of BjuWRKY75 in flowers was significantly higher than that in leaves and stems, and it was expressed stably in leaves. BjuWRKY75 protein was localized in the nucleus and interacted with the promoter of the flowering integrator BjuFT, which contained the W-box response element for the interaction between protein and DNA. Thus, it could transcriptionally activate the expression of the downstream genes. The overexpression of BjuWRKY75 in Arabidopsis led to earlier flowering significantly. In conclusion, BjuWRKY75 could directly target the promoter of BjuFT and accelerate flowering. These results may facilitate further study on the regulation of flowering molecules of BjuWRKY75.
Arabidopsis/genetics* ; Flowers/genetics* ; Gene Expression Regulation, Plant ; Mustard Plant/genetics* ; Plant Proteins/metabolism* ; Promoter Regions, Genetic

The purpose of this study was to investigate the intake, preference, and utilization of kimchi in female high school students. A questionnaire was used as the instrument of investigation. The subjects were 371 female high school students in Chonbuk province. More than 80% of the subjects had eaten 8 kinds of kimchies Korean cabbage kimchi, cubed radish kimchi, radish leaves kimchi, green onion kimchi, salted cucumber, watery radish kimchi, radish root & leaves kimchi, and Korean wild radish kimchi. The subjects living in urban areas ate more stalk of sweet potato kimchi and leaf mustard kimchi, however the subjects living in rural areas ate more sedum kimchi. The subjects in large families ate more leaf mustard kimchi and sedum kimchi. The preferred kinds of kimchi were radish kimchi, Korean cabbage kimchi, cubed radish kimchi, and cucumber radish kimchi. Seventy-four point four percent of the subjects liked kimchi, whereas 1.6% of them disliked it. The reason eating kimchi was 'custom'(59.0%), 'taste'(30.7%), 'nutrition'(4.3%), 'traditional flod'(2.7%), and 'parents advice'(2.7%). 38.4% of the subjects in urban area ate kimchi for taste whereas 25.0% of them in rural area did. They prefefrred 'well fermented', 'hot', and 'very pungent' kimchi. The preferred dishes made with kimchi were stir-fried rice with kimchi, kimchi stew, pan-fried kimchi, and rice with bean sprouts & kimchi.
Brassica ; Eating ; Female* ; Humans ; Ipomoea batatas ; Jeollabuk-do ; Mustard Plant ; Onions ; Raphanus ; Sedum ; Surveys and Questionnaires