• Food Science and Industry
• /
• v.40 no.4
• /
• pp.55-60
• /
• 2007

식품에 사용되는 식품첨가물의 지정 확대화 및 국제적 조화를 위한 사업으로 한시적 기준규격으로 기 인정된 효소제인 탄나아제, 알파갈락토시다아제, 베타글리코시다아제, 글루타미나아제와 증점안정제의 용도로 사용되는 롤리감마글루탐산 등 총 5품목에 대하여 기준 규격을 신설하였으며, 식품 중 알루미늄 저감화 방안 마련의 일환으로 화학적합성품 중 염기성알루미늄탄산나트륨 1품목을 지정취소하고, 글루콘산칼슘 등 40 품목의 사용기준을 개정하였으며, 황산칼슘 등 6품목의 성분규격을 개정하였다. 또한, 식품첨가물로 인한 통상무역 마찰을 해소하고 식품첨가물 수출입관련 종사자의 편의를 도모하고자 식품첨가물 수출입관련 종사자의 편의를 도모하고자 식품첨가물 영문공전에 미 반영된 품목에 대해 영문화작업을 수행하였으며, 식품첨가물의 국제기준과 조화를 위해 CCFAC(식품첨가물및오염물질분과회의) 및 CCCPL(곡류및두류분과위원회)에서 논의중인 즉석면(instant noodle) 등의 식품첨가물 국제기준 작성 및 제안을 위한 작업을 수행하고 아국의 최종안을 만들어 Codex회의에 즉석면 식품첨가물 목록을 총회에 8단계로 상정하였으며, 즉석면 식품첨가물 목록에서 감미료(아세설팜칼륨, 알리타임 등)삭제 및 타르색소(Tartrazine, Sunset Yellow FCF, amaranth, Fast Green FCF, curcurmin, carmines) 최대허용기준 설정에 대한 아국의 의견을 반영하였으며, CCNFSDU(영양 및 특수용도식품 분과위원회)의 영양강화제와 관련하여 식품첨가물에 관한 내용검토 및 의견 제출, CCASIA(아시아지역 조정위원회)에서 논의 중인 고추장 및 발효 콩제품의 식품 첨가물 내용을 검토하여 아국의 검토의견을 반영하였다.

• Journal of the Korean Society of Groundwater Environment
• /
• v.6 no.2
• /
• pp.59-65
• /
• 1999

Both the groundwater changes due to different pumping rates and the geochemistry of thermal waters in the Suanbo area are considered in this study. The observation of groundwater level change since 1991 shows that the change is directly correlated with pumping rates of thermal waters and reveals the retardation of ca. 5 weeks after pumping. The hydrogeological aquifer in the area is under reducing condition. The thermal waters are of Na-HCO$_3$ type. and are alkaline (pH=8.5∼8.7) with low TDS values (274∼284 mg/l) and high concentrations of Na (68∼72 mg/l). F (6.4∼8.9 mg/l), and HCO$_3$(136∼146 mg/l). Oxygen and hydrogen isotope ratios of thermal water indicate a meteoric water origin. The activities of Rn-222 and Ra-226 in both thermal water and local groundwater were determined to delineate possible geochemical controls on the Rn-222 and Ra-226. The Rn-222 concentrations are several orders of magnitude greater than the Ra-226 concentrations. The concentrations of Rn-222 range from 190 to 7.490 pCi/1 with an average of 2,522 pCil/l. and those of Ra-226 average 0.32 pCi/1 with the range from 0.25 to 0.42 pCi/1. The concentrations of Rn-222 and Ra-226 are inversely correlated with EC and alkalinity. The pH it positively correlated with Ra-226. The correlation between Rn-222 and Ra-226 is poor. Thermal waters in the study area are produced from highly fractured phyllite. The thermal water qualify. CSAMT (controled-source audiofrequency magnetotelluric) prospecting, and petrological evidences, however, indicate that the heat is possibly transmitted through deep normal faults reaching a deep granite batholith, and the phyllite acts only as a groundwater pathway.

• Nuclear Medicine and Molecular Imaging
• /
• v.43 no.4
• /
• pp.330-336
• /
• 2009

Purpose: We established radiolabeling conditions of NOTA and DOTA with a generator-produced PET radionuclide $^{68}$Ga and studied in vitro characteristics such as stability, serum protein binding, octanol/water distribution, and interference with other metal ions. Materials and Methods: Various concentrations of NOTA 3HCl and DOTA 4HCl were labeled with 1 mL $^{68}$GaCl$_3$ (0.18$\sim$5.75 mCi in 0.1 M HCl in various pH. NOTA 3HCl (0.373 mM) was labeled with $^{68}$GaCl$_3$(0.183$\sim$0.232 mCi/0.1 M HCl 1.0 mL) in the presence of CuCl$_2$, FeCl$_2$, InCl$_3$, FeCl$_3$, GaCl$_3$, MgCl$_2$ or CaCl$_2$ (0$\sim$6.07 mM) at room temperature. The labeling efficiencies of $^{68}$Ga-NOTA and $^{68}$Ga-DOTA were checked by ITLC-SG using acetone or saline as mobile phase. Stabilities, protein bindings, and octanol distribution coefficients of the labeled compounds also were investigated. Results: $^{68}$Ga-NOTA and $^{68}$Ga-DOTA were labeled optimally at pH 6.5 and pH 3.5, respectively, and the chelates were stable for 4 hr either in the reaction mixture at room temperature or in the human serum at 37$^{\circ}C$. NOTA was labeled at room temperature while DOTA required heating for labeling. $^{68}$Ga-NOTA labeling efficiency was reduced by CuCl$_2$, FeCl$_2$, InCl$_2$, FeCl$_3$ or CaCl$_3$, however, was not influenced by MgCl$_2$ or CaCl$_2$. The protein binding was low (2.04$\sim$3.32%). Log P value of $^{68}$Ga-NOTA was -3.07 indicating high hydrophilicity. Conclusion: We found that NOTA is a better bifunctional chelating agent than DOTA for $^{68}$Ga labeling. Although, $^{68}$Ga-NOTA labeling is interfered by various metal ions, it shows high stability and low serum protein binding.

• Journal of the Korean Crystal Growth and Crystal Technology
• /
• v.28 no.5
• /
• pp.211-216
• /
• 2018

The recovery of rare earth elements (REE) including La, Nd and Ce from spent batteries is important issues to reuse scarce resources. Herein, we present a simple recovery process to obtain lanthanum oxide ($La_2O_3$) from spent Ni-MH batteries, and demonstrate the conversion mechanism from $NaLa(SO_4)_2{\cdot}H_2O$ to $La_2O_3$. This strategy requires the initial preparation of $NaLa(SO_4)_2{\cdot}H_2O$ and subsequent metathesis reaction with $Na_2CO_3$ at $70^{\circ}C$. This metathesis reaction resulted in the crystalline lanthanum carbonate hydrate ($La_2(CO_3)_3{\cdot}xH_2O$) powder with plate-like morphology. On the basis of TGA result, the $La_2(CO_3)_3{\cdot}xH_2O$ powder was calcined in air at three different temperatures, that is, $300^{\circ}C$, $500^{\circ}C$, and $1000^{\circ}C$. As the calcination temperature increased, the morphology of powder was changed; prism-like ($NaLa(SO_4)_2{\cdot}H_2O$) ${\rightarrow}$ platelike ($La_2(CO_3)_3{\cdot}xH_2O$) ${\rightarrow}$ aggregated irregular shape ($La_2O_3$). Futhermore, XRD results indicated that the crystalline $La_2O_3$ could be synthesized after the metathesis reaction with $Na_2CO_3$, followed by heat-treatment at $1000^{\circ}C$, along with a change of crystallographic structures; $NaLa(SO_4)_2{\cdot}H_2O$ ${\rightarrow}$ $La_2(CO_3)_3{\cdot}xH_2O$ ${\rightarrow}$ $La_2O_3$.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.18 no.4
• /
• pp.352-362
• /
• 1985

In succession to the previous paper, the present study was directed to investigate the optimal processing conditions of meat paste products with mackerel. To improve the gel forming ability of meat paste, washing conditions with water and alkaline solution, setting time and temperature, and heating temperature were controlled, and the influences of the freshness of raw mackerel and mixing ratios of ordinary and dark muscle on the qualities of meat paste products were discussed. The most effective condition for the keeping freshness of raw mackerel meat among different storage conditions was the forozen storage at $-20^{\circ}C$, followed by the storage at $-3^{\circ}C$ and ice storages, and this relation was coincided with the effect for maintaining of gel forming ability among above conditions, but there was no effect on keeping freshness of raw mackerel in the storage at $25^{\circ}C$. Gel strength of meat washed with tap water decreased with washing time, particularly, the meat washed three times showed higher gel strength than the meat washed more than 5 times. And the removal ratios of water soluble protein were $60\%$ in the meat washed three times and $90\%$ in the meat washed nine times. Washing effect of raw mackerel meat with alkaline solution was great at pH $6.5{\sim}7.0$ of meat paste yielding the highest gel strength in the meat washed with $0.5\%$ sodium bicarbonate solution. Gel strength of meat paste product decreased with the increase of mixing ratios of ordinary and dark muscle in the raw meat. In the setting conditions of meat paste examined, 15 hours at $5^{\circ}C$ and 2 hours at $30^{\circ}C$. The most suitable temperature for gel forming in heating conditions was $90^{\circ}C$, fellowed by $100^{\circ}C\;and\;80^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.18 no.4
• /
• pp.339-351
• /
• 1985

This study was carried out to investigate the optimal conditions for meat paste production with sardine. To improve the gel forming ability of meat paste, washing time and condition with alkaline solution, setting time and temperature, and heating temperature before pasteurization were controlled, and the influences of the freshness of raw sardine and the mixing ratios of ordinary and dark muscles on the duality of the meat paste product were discussed. The frozen storage showed a predominant effect on keeping freshness of raw sardine at different storage conditions and gel forming ability was maintained for 1 day at ice storage, for 3 days at $-3^{\circ}C$ and for 4 days at frozen condition, but there was no effect on keeping freshness of raw sardine in the storage at $25^{\circ}C$. Gel strength of meat paste product tended to decrease with washing time of raw meat, and in case of washing 3 times the meat appeared excellent in gel strength, but in case of seven and nine times the meat showed lower water holding capacity and decreased organoleptic test score in the quality of meat paste prtoduct. Raw meat washed with alkaline solution showed a desirable effect on gel forming ability compared with that washed with tap water, and in the case of washed with $0.5\%$ sodium bicarbonate solution exhibited the most favorable effect on gel forming. The gel strength of the meat paste product decreased with the increase of mixing ratios of dark muscle in the raw meat. Setting time and temperature for the gel forming ability of meat paste were good at $5^{\circ}C$ for 20 hours and at $20^{\circ}C$ for 2 hours. In the heating temperature of meat paste, heating treatment at $90^{\circ}C$ was desirable for gel forming.

• Journal of Chest Surgery
• /
• v.31 no.9
• /
• pp.827-836
• /
• 1998

Background: Effective cardiopulmonary resuscitation (CPR) should provide acceptable hemodynamics for the vital organs during cardiac arrest and early restoration of spontaneous circulation that guarantees long-term, neurologically intact survival. CPR using heart-lung bypass has been suggested as an option for that use. This study was designed to determine the effectiveness of standard CPR techniques, closed-vs. open-chest CPR, which could be used in the future study verifying the role of heart-lung bypass CPR. Material and Method: By using adult mongrel dogs, closed-chest CPR (CCCPR, n=4) and open-chest CPR (OCCPR, n=5) were compared with respects to hemodynamics, restoration of spontaneous circulation(ROSC), and survival. Ventricular fibrillation-cardiac arrest (VF-CA) was induced by electrical shock in all animals. After 4 minutes of cardiac arrest, basic life support (BLS) was applied for 15 minutes and followed by advanced life support (ALS). ALS was maintained until achi ving ROSC but not longer than 30 minutes regardless of the recovery. Resuscitation procedures in either group were standardized by adopting the protocol of American Heart Association. Result: Prearrest baseline hemodynamic data was not different between two groups. During resuscitation, substantially higher systolic pressure was maintained in OCCPR group than in CCCPR group (45$\pm$15 vs. 33$\pm$11 mmHg during BLS, 83$\pm$36 vs. 44$\pm$15 mmHg during ALS; p=NS). Mean pulmonary arterial pressure went up to the level of mean systemic arterial pressures in CCCPR group and to half of that in OCCPR group, and had kept higher in CCCPR group throughout CPR (32$\pm$10 vs. 22$\pm$4 mmHg during BLS and 32$\pm$15 vs. 24$\pm$10 mmHg during ALS; p=NS). ROSC was obtained in 4 of 5 dogs receiving open-chest CPR and 2 of 4 closed-chest CPR. Prolonged survival was noted in all dogs in OCCPR group (6 to 1440 hours) but not in CCPR group (p<.05). Conclusion: These findings indicate that open-chest CPR can be more effective t maintain hemodynamics during cardiac arrest and to obtain restoration of spontaneous circulation and survival. Further experiment will be designed to compare heart-lung bypass CPR with open-chest CPR.

• Journal of Life Science
• /
• v.12 no.1
• /
• pp.16-25
• /
• 2002

To summarize our interpretation of the results, we can explain shown below. Optimum con dictions in order to soften of sea tangle leafs were treated in the solutions of 0.05% $CH_3$COOH at 9$0^{\circ}C$ for 0.5 hour, 0.2% $K_2$HPO$_4$at 10$0^{\circ}C$ for 0.5 hour and 0.3% NaHCO$_3$at 10$0^{\circ}C$ for 0.5 hour. After sea tangle leafs were treated in the solutions of 0.05% $CH_3$COOH at 9$0^{\circ}C$ for 0.5 hour and added 10% seasoning agent of 0.5% glutamic acid, 3% glycine, 5% sorbitol and 1.5% soy sauce. Contents of free amino acid in the leaflike tea were a large amount as alanine of 707.2 $\mu$mo1/100$m\ell$ and glutamic acid of 343.6 $\mu$mo1/100 $m\ell$. And contents of mineral were order Na of 49.38 ppm, Mg of 10.72 ppm, K of 10.56 ppm and Ca of 6.55 ppm. Powder tea was added 0.05% glutamic acid, 5% glycine, 5% glucose and 4% sodium chloride in sea tangle powder, and then pressure treatment at 11$0^{\circ}C$ for 1.5 hours. Contents of free amino acid in the powder tea were a large amount as glycine of 222.04 $\mu$mo1/100$m\ell$ and glutamic arid of 208.58 $\mu$mol/100$m\ell$. And contents of mineral were order Na of 104.24 ppm, Mg of 14.31 ppm, K of 9.68 ppm, Fe of 2.36 ppm, Ca of 2.00 ppm, Zn of 0.13 ppm, Cu of 0.10 ppm and Mn of 0.01 ppm.