• Clinical and Experimental Pediatrics
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• v.51 no.11
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• pp.1232-1235
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• 2008

Imipramine, a tricyclic antidepressant (TCA), is used for the treatment of non-polar depression and nocturnal enuresis in children in whom an organic pathology has been excluded, anxiety disorders, and neuropathic pain. Clinical toxicity following the treatment of TCAs, including imipramine, is well known. The anticholinergic effects initially present include a dry mouth, ileus, dilated pupils, urinary retention, and mild sinus tachycardia. The central nervous system toxicity includes delirium, agitation, restlessness, hallucinations, convulsions, and CNS depression or coma. However, the most life-threatening toxicity remains the development of cardiac dysrhythmias. Conduction delays such as QRS and corrected QT prolongation, wide QRS complex tachycardia, and the Brugada electrocardiographic pattern have been reported. Sodium bicarbonate decreases QRS widening and suppresses dysrhythmias by providing excess sodium to reverse the TCA-induced sodium-channel blockade and possibly by binding directly to the myocardium. There are no pediatric case reports on imipramine or other TCA associated toxicity in Korea. Here, we describe a patient who presented with convulsions, tachycardia with a wide QRS complex, a Brugada electrocardiographic pattern, and anuresis associated with an accidental overdose of imipramine and the outcome of treatment with sodium bicarbonate.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.133-138
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• 1984

For the purpose of improving the precooked frozen food, the processing conditions of sardine steaks and the effect of soybean protein and corn starch on quality of the products during frozen storage were investigated. Fresh sardines were purchased from Busan Central Whole Sale Market and filleted. And then sardine meats were separated from fillets by fish meat separator. The meats were mixed with 0.5% sodium bicarbonate, 1.5% of table salt and 0.2% of polyphosphate, monosodium glutamate, white pepper, garlic powder and nutmeg, respectively. The mixture was minced with the stone grinder and filled in polyvinylidene chloride film tube and then stored at $-3^{\circ}C$ for 36 hours prior to frozen storage. Sardine steaks containing 3% of soybean protein were superior to those of containing 3% of corn starch or without soybean protein and corn starch on texture and eating quality of them during the period of frozen storage. It is convinced that addition of 3% of soybean protein to the sardine steak was benefically effective for the control of free drip, oxidative rancidity and the improvement of texture. The quality of frozen sardine steaks, by sensory evaluation, were preserved in good eating quality for 90 days during frozen storage.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.324-329
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• 1982

Processing conditions of fish steaks and the effect of soybean protein on quality during frozen storage were investigated. Added to the fish meat were 1.0% of table salt, 0.5% of sodium bicarbonate, 0.2% of polyphosphate, 0.2% of monosodium glutamate, 2.0% of sugar, 0.2% of red pepper powder, 0.2% of white pepper powder, 0.2% of garlic powder and 0.2% of nutmeg. The mixture was minced with stone mortar and then stored at $-3^{\circ}\;to\;-5^{\circ}C$ for two days prior to frozen storage. The beneficial effects of adding soybean protein(5%) to the fish steaks were the control of color change, free drip, oxidative rancidity and in texture that exhibited the improvement of quality. The quality of frozen mackerel steaks, by sensory evaluation, was not inferior to that of hamburger on the market.

• Analytical Science and Technology
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• v.7 no.1
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• pp.25-31
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• 1994

As for analytes which did not represent the differences of the selectivity on the stationary and mobile phase, secondary chemical equilibrium theory was applied to study pH effects on the separation of alkylphenols. Mobile phase was consisted of an aqueous sodium carbonate-bicarbonate buffer and acetonitrile. The maximum selectivity for adjacent peak pairs was predicted from those values of $k^{\prime}_{HA}/k^{\prime}_{A-}$ and ${\Delta}pK$. The optimum pH determined by this method was 11.18 pH and solvent selectivity were considered at the same time to invoke the full range of selectivity effects possible for separations. Quaternary mixture composed of methanol, acetonitrile, tetrahydrofuran and water was adjusted to optimum pH 11.18. As the statistical simplex technique of an overlapping resolution map (ORM) was used to predict the optimized solvent system. The optimum solvent, which gives complete separation of alkylphenols, was determined as follws MeOH : ACN : THF = 14.4 : 81.8 : 2.8.

• Korean Journal of Medicinal Crop Science
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• v.28 no.6
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• pp.421-427
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• 2020

Morus alba, Anti-obesity, C57BL/6 Mice, Expression, Flavonoid, Gene, Mulberry Background: The seed oil of Zanthoxylum schinifolium S. et Z. (sancho) is a traditional cooking oil that has long been sold at a very high price however, depending on the method of extraction and storage, this oil becomes rancid occurs very quickly. Therefore, this study aimed to find a material that prevents rancidity and improves the storage properties of sancho oil. Methods and Results: Sancho oil was extracted using an extraction press, and acid values were compared with commercially available vegetable oils, sancho oil had a higher acid value than other vegetable oils. A very high acid value was observed in sancho oil stored for 6 months, regardless of temperature, requiring an effective storage method. The high acid value and the decrease in turbidity of sancho oil are dependent on the days of sedimentation. Treatment with sodium bicarbonate by concentration resulted in minimal changes in acid value over time. However, minor differences were detected among the treatment concentrations. Ascorbic acid was added to maximize the effect of sodium bicarbonate, and it was observed that ascorbic acid did not improve the antioxidant effect. The sodium bicarbonate and ascorbic acid mixture resulted in minimal change in acid value at temperature up to 25℃. Conclusions: Sancho oil becomes rancid very quicky and requires efficient storage techniques. Sodium bicarbonate and ascorbic acid have been proven to be useful as safe anti-racidity agents without causing harm to humans.

• Journal of Korean Home Economics Education Association
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• v.33 no.2
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• pp.95-113
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• 2021

This study examined the food group and dietary nutrient intakes by sugar-sweetened beverage(SSB) intake level in high school students aged 15~18 years(n=2,377) using the 2007~2015 Korea National Health and Nutrition Examination Survey. Subjects were classified into three groups by SSB(included carbonated drinks, sports drinks, and caffeinated drinks that contained added sugars) intake level obtained from 24-hour recall method: SSB 1(SSB intake 0 g/d), SSB 2(0 g/d < SSB intake < 50th percentile) and SSB 3(SSB intake ≥ 50th percentile). Result of daily intakes of SSB were 160.6±10.5 g/d for boys and 98.6±7.1 g/d for girls and it increased for boys(p<0.0001) and girls(p=0.0280) by year. The highest intakes were carbonated drinks followed by fruit juices for boys and girls. Intakes of carbonated drinks increased as 2.7 times for boys(p<0.0001) and 1.6 times for girls between 2007 and 2015 year. Daily intakes of vegetables were the lowest in SSB 3 of three groups for boys and girls(p<0.0001), and those of fruits were lower in SSB 2 and SSB 3 than SSB 1 for boys(p=0.0013). Daily intakes of milk & milk products decreased toward SSB 3 group for boys(p<0.0001) while those were the lowest in SSB 3 of three groups for girls. Daily intakes of dietary fiber(21.3~25.3%) and calcium(49.6~59.8%) were very low compared to the dietary reference intakes. Percentage of daily intakes compared to the dietary reference intakes increased for energy for boys and girls(p<0.0001) while decreased for vitamin C toward SSB 3 group for boys(p<0.0001) and girls(p=0.0382). Those of calcium were the lowest in SSB 3 of three groups for boys(p<0.0001) and girls(p=0.0008). Ratio of excess intakes of energy/fat increased toward SSB 3 group for boys and girls(p=0.0002). Ratio of calcium deficiency was not different among groups but that was very high(85.9~92.5%). Therefore, it should be emphasized to reduce SSB intakes in order to improve diversity in food group and dietary nutrient intakes among high school students through dietary education and government support.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.4
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• pp.501-512
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• 2017

This study analyzed changes in nutrient contents of children's favorite foods between March 2010 and July 2012 after policy implementation on energy-dense and nutrient-poor (EDNP) foods based on Special Act on Safety Control of Children's Dietary Life in Korea. A total of 6,684 products in the list of children's favorite foods by the Ministry of Food and Drug Safety in March 2010 and 7,347 products in July 2012 were classified into the following three types: food products (1) manufactured or sold in 2012 as well as 2010 (n=6,174), (2) discontinued in 2012 (n=510), and (3) newly introduced in 2012 (n=1,173). Among children's favorite foods manufactured or sold in 2012 as well as 2010 (n=6,174), calories and key nutrients in sweetened ices, breads, ice creams, deep-fried noodles/noodles, ready-to-eat (RTE) foods, and pizzas were improved in comparison to those in the other food groups. However, most of the changes in calories or key nutrient contents per 100 g (or 100 mL) fell below 1 kcal or 1 g. The newly introduced candies, breads, and carbonated beverages showed slightly greater improvements in calories and key nutrient contents per 100 g (or 100 mL) than the discontinued ones in 2012. On the other hand, some negative changes were found in newly introduced chocolates and RTE foods in comparison to the discontinued ones. Overall, policy implementation on EDNP foods seemed to induce changes in nutrient contents of children's favorite foods, yet the extent of the changes was limited.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.2
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• pp.144-151
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• 1991

Quality stability and utilization of sardine protein concentrates were investigated. pH, water activity and amino-nitrogen contents of autoclaved and boiled products were little changed during the storage of 60 days. Available lysine contents of the both products at the initial stage of storage were 5.58g/16g-N and 5.69g/16g-N, respectively. But the available lysine contents and digestibility of the both products decreased slightly with increasing of storage time. Lipophilic and hydrophilic brown pigment formation of the both products increased during storage of 60 days, but peroxide value(POV) and thiobarbituric acid(TBA) value decreased. Total amino acid contents of the both products were in the range of $88.99{\~}89.90g/16g-N$, and the predominant ones were glutamic acid, aspartic acid, leucine and lysine. From the sensory scores of model snack, it is concluded that the sardine protein concentrate can be used as a source material for snack.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.5
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• pp.449-453
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• 2003

Anaesthetic effect of lidocaine hydrochloride-sodium bicarbonate mixture $(lidocaine\;HCL/NaHCO_3)$ and tricaine methanesulfonate (MS-222) was tested for the greenling (Hexagyammos otakii) at three different temperature regimes: $12^{\circ}C,\;8^{\circ}C\;and\;24^{\circ}C.$ Based on the exposure and recovery time, effective dose of lidocaine $HCl/NaHCO_3$ was 800 ppm $(18^{\circ}C)\;and\;300\;ppm\;(24^{\circ}C)$ for greenling of $21.0\pm1.4\;cm$ body length. Anaesthetic dose and temperature-dependent relationship in exposure and recovery time were observed. Effective dose of MS-222 at $18^{\circ}C$ was proven to be 125 ppm and 150 ppm. Combination of lidocaine $HCl/NaHCO_3$ and MS-222, considerably reduced the dosage of each anaesthetic required to give rapid, deep anaesthetic condition. In the dry exposure after anaesthetic, the control fish exhibition $22\%$ mortality after dry exposure of 20 min; whereas, the anaesthetic condition with 800 ppm lidocaine $HCl/NaHCO_3$ for 1 min exhibited delayed recoveries from the anaesthetic condition with mortalities of $20\%,\;41\%,\;78\%\;and\;100\%$ after dry exposures of 8 min, 12 min, 16 min and 20 min, respectively. The results indicate that lidocaine $HCl/NaHCO_3$ can be used as suitable anaesthetic for the greenling.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.485-490
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• 2008

In this study, organic tea leaves were characterized with the aim of developing an organic beverage process. The green tea leaves grown using organic farming techniques were collected in Haenam, Korea. Catechins in green tea leaves were extracted by chloroform and ethyl acetate and these were then analyzed quantitatively and qualitatively by HPLC (high pressure liquid chromatography). The color and pH values of the green tea extracts were also measured. The catechin levels of April-harvested, May-harvested and June-harvested, semi-fermented leaves at 0.5% were 66.24, 29.19, 57.11, and 5.27 ${\mu}g/mL$, respectively. Among the detected catechins, the level of (-)-epigallocatechin gallate was the highest while that of (-)-epigallocatechin was not detected. The June-harvested leaves were selected as raw material for development of the green tea beverage, based on the levels of catechins, economic viability and yield of tea extract. As the level of extract increased, the levels of catechins of 0.1, 0.2, 0.5% also increased by 1.5, 11.78 and 41.01 times. From the results of the sensory evaluation of June-harvested leaf-extract, the sensory score of color was the highest in 0.1%, while the flavor and overall quality were the highest in 0.2%.