• The Journal of Internal Korean Medicine
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• v.27 no.3
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• pp.725-736
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• 2006

Objective: In order to investigate cell death mechanisms by Gunbibosinhangam-Tang(G.B.H) in cancer cells, the activities of apoptosis signaling pathway were tested in human neuroblastoma cell line BE2. Methods: Viability of BE2 cells was markedly decreased by treatment of the water extract of G.B.H in a dose-dependent manner. G.B.H-induced cell death was confirmed as apoptosis characterized by chromatin condensation, We tested whether the water extract of G.B.H affects the anti-apoptotic proteins such as Bcl-$X_L$ Results: Bcl-$X_L$ was uneffected by the addition of the water extract of G.B.H in a time-dependent manner. Cleavage of PARP(poly-ADP-ribose polymerase) by activation of caspase-8 protease was also observed in BE2 cells by the treatment of the water extract of G.B.H. Conclusion: These results suggest that the water extract of G.B.H exerts anti-cancer effects on human neuroblastoma BE2 cells by inducing the apoptotic death via activation of intrinsic caspase cascades.

• Journal of Microbiology and Biotechnology
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• v.15 no.5
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• pp.1115-1119
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• 2005

The photoheterotrophic $H_2$ production of Rhodobacter sphaeroides was significantly increased through disruption of the genes coding for uptake hydrogenase and poly-${\beta}$-hydroxybutyrate (PHB) synthase (Lee et al., Appl. Microbiol. Biotechnol. 60: 147-153, 2002). In this work, we further removed the B800-850 light-harvesting (LH) complex from the strain and found an increase in $H_2$ production at the light-saturating cell growth (${\ge}10$ Watts $[W]/m^2$). Neither the mutant nor the wild-type produced more $H_2$ at the brighter light. Accordingly, light does not appear to be limited for the $H_2$ production by the presence of B800-850. However, increase in the level of the spectral complexes resulted in decrease of $H_2$ production. Thus, although the B875 is essential for light harvesting, the consumption of cellular energy for the synthesis of B800-850 and the surplus LH complexes may reduce the energy flow into the $H_2$ production of R. sphaeroides.

• Journal of Environmental Science International
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• v.17 no.1
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• pp.37-44
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• 2008

The electro-chemical decolorization of Rhodamine B (RhB) in water has been carried out by electro Fenton-like process. The effect of distance, material and shape of electrode, NaCl concentration, current, electric power, $H_2O_2$ and pH have been studied. The results obtained that decrease of RhB concentration of Fe(+)-Fe(-) electrode system was higher than that of other electrode system. The decrease of RhB concentration was not affected electrode distance and shape. Decolorization of electro Fenton-like reaction, which was added $H_2O_2$ onto the electrolysis using electrode was higher than electrolysis. Addition of NaCl decreased the electric consumption. The lower pH is, the faster initial reaction rate and reaction termination time observed.

• Journal of the Korean Magnetics Society
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• v.20 no.3
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• pp.94-99
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• 2010

Minor B-H loop measurement for a rectangular high tensile steel was obtained by using Labview. A ferrite cores of high permeance with primary and secondary windings on the steel plate were used to form a closed loop of magnetic flux. To compensate errors due to an extremely small gap between a pair of ferrite core, and between the ferrite core and the rectangular high tensile steel, quadratic function of least square method was used. Also a 3D FEM magnetic analysis tool was used to measure H and B of the steel. B-H loop of the high tensile steel plate can be measured up to 520 A/m of a magnetic field and 0.15 T of a magnetic flux density.

• Journal of Korea Foundry Society
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• v.38 no.2
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• pp.32-40
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• 2018

Changes in the microstructures and mechanical properties of an AC2B alloy through solution heat treatment were investigated using recycled AC2B cutting chips as raw material. The as-cast microstructure of the AC2B alloy comprised ${\alpha}$-Al, $Al_2Cu$, and coarse needle-shaped phases considered to be eutectic Si and an Al-Fe-Si based intermetallic compound. After solution heat treatments at $505^{\circ}C$ for 1 h and 6 h, the samples showed complete dissolution of $Al_2Cu$ and relatively fine distribution of intermetallic compounds. Hardness test results showed that the hardness rapidly increased after the solution heat treatment for 1 h by solid solution hardening, and the increase of hardness exhibited a plateau from 1 h to 6 h. The results of the hardness and tensile tests showed that there was no visible difference in the effect of 1 h and 6 h solid solution treatment.

• Journal of Animal Science and Technology
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• v.47 no.1
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• pp.49-56
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• 2005

The Korean styled meat products such as grilled and/or roasted ham(Jikhwagui: J), Bulgogi ham(B), Kimbab ham(K) and sliced roasted ham(DDukgalbi: D) were obtained from different Korean meat processing companies and investigated for their salinity, saccharinity, pH, moisture and fat content, meat color and sensory evaluation. The results obtained were as follows; Percentage of saccharinity in J, B, K and D ranged 7.5 %(13) - 12.7% (J2), 5.3 0/«B2) -7.5 o/«BI), 5.2 0/«K4) - 6.6 o/«KI, K2, KS), and 6.60/«04) - 14.4o/«Dl), respectively. Percentage of salinity in J, B, K and D ranged 2.260/«13)- 2.38 0/«J4), 1.850/«B2) - 2.45 0/«B3), 1.94o/«KI) - 2.40% (K3), and 1.830/«02) - 2.19 o/«Dl), respectively. The pH value of J, B and K were ranged 6.30 - 6.44, 6.266.37 and 6.20 - 6.42, respectively, which are slightly higher than that of D(5.86 - 6.25). Content of average moisture were higher in B(61.0 %), K(59.94%) and J(59.63%) compared to the D(55.93%). In crude fat, B and D were ranged 14-21 %, which are very lower than those of K(59.94%) and J(59.63%). In meat color, $L^*$ value were above 50.0, except D2 and D3. $a^*$ value of B were slightly higher than those of other meat products. Compared to sensory evaluation, the overall acceptability of J is excellent in the range of saccharinity 12.7%, salinity 2.3 %, moisture 61 %, crude fat II - 12%, $L^*$ value 52 - 54, and $a^*$ value 12.3- 12.7. In the case of B, the overall acceptability is excellent in the range of saccharinity 6.6 - 7.5 %, salinity 1.90- 2.45 %, moisture 60 %, crude fat 15 %, $L^*$ value 56, and $a^*$ value 15. In the case of K, the overall acceptability is excellent in the range of saccharinity 6.5 %, salinity 2.4 %, moisture 61 %, crude fat 16%, $L^*$ value 53, and $a^*$ valuce 15. In the case of D, the overall acceptability is excellent in the range of saccharinity 14.0%, salinity 2.1 %, moisture 55%, crude fat 55%, $L^*$ value 50, and $a^*$ value 13.

• Journal of the Korean Mathematical Society
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• v.51 no.2
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• pp.345-362
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• 2014

We describe the Haagerup tensor product ${\ell}^{\infty}{\otimes}_h{\ell}^{\infty}$ and the extended Haagerup tensor product ${\ell}^{\infty}{\otimes}_{eh}{\ell}^{\infty}$ in terms of Schur product maps, and show that ${\ell}^{\infty}{\otimes}_h{\ell}^{\infty}{\cap}\mathbb{B}({\ell}^2)$(resp. ${\ell}^{\infty}{\otimes}_{eh}{\ell}^{\infty}{\cap}\mathbb{B}({\ell}^2)$) coincides with $c_0{\otimes}_hc_0{\cap}\mathbb{B}({\ell}^2)$(resp. $c_0{\otimes}_{eh}c_0{\cap}\mathbb{B}({\ell}^2)$). For $C^*2$-algebras A, B, it is shown that $A{\otimes}_hB=A{\otimes}_{eh}B$ if and only if A or B is finite-dimensional.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.85-89
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• 1988

This work was carried out to get the basic data about packaged meat by investigating the characteristics of growth of B. thermosphacta. For this purpose. B. thermosphacta and Lactic acid bacteria were isolated from the vacuum-packaged beef and the effect of various conditions such as pH of beef, packaging method, and Lactobacilli on the growth of B. thermosphacta was investigated. In aerobic packaged beef, the pH did not affected the growth of the B. thermosphacta, while it did affected critically in vacuum packaged beef. The lowest pH for the growth of B. thermosphacta in aerobic-packaged beef was 5.3-5.4 and 5.4-5.5 in vacuum-packaged beef. The growth of B. thermosphacta was completely stopped when the beef with pH 5.7-6.0 was packaged in 100% $CO_2$, but it was not affected significantly when the beef was packaged in a mixture of $CO_2$(20%) and $N_2$(80% ). The inhibitory effect of lactic acid bacteria on the growth of B. thermosphacta was observed faintly in aerobic-packaged beef, but in vacuum-packaged beef, the lower the pH , the more significant its inhibitory effect. The growth of B. thermosphacta was almost stopped in a beef with pH 5.5-5.6.

• Journal of The Korean Astronomical Society
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• v.29 no.spc1
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• pp.189-191
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• 1996

We have made observations of the dark cloud, B5 in the transitions of $H_2CO$, J = $1_{10} {\leftarrow} 1_{11}$, and $2_{12} {\to} 1_{11}$. We compared the $H_2CO$ result with the observational results of CO and with the visual extinction. There exists an overall correspondence of molecules and extinction. However, a detailed agreement is lacking. We discussed the kinematics and the spatial relationship of molecules and extinction in this cloud.

• Journal of the Korean Magnetics Society
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• v.21 no.1
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• pp.10-14
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• 2011

We have measured the ferromagnetic resonance (FMR) signal in as deposited and $400^{\circ}C$ annealed CoFeB/MgO thin film to investigate the annealing effect on magnetic anisotropies and FMR linewidth (${\Delta}H_{PP}$). The uniaxial anisotropy field ($H_{K1}$) was only observed in the as deposited sample. Whereas, in the $400^{\circ}C$ annealed sample, the biaxial anisotropy field ($H_{K2}$) was additionally observed in accompany with uniaxial anisotropy field ($H_{K1}$). The appearance of biaxial anisotropy fields was originated from the crystalline growth of bcc CoFeB(001) from the MgO(001) interface and by the B diffusion during thermal annealing. Also, the ${\Delta}H_{PP}$ of $400^{\circ}C$ annealed sample was increased compared with that of as deposited sample, which was due to the broad distribution of the magnetization axis by the biaxial anisotropy.