• Journal of Periodontal and Implant Science
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• v.35 no.2
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• pp.321-333
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• 2005

1. 목적 in vitro 상에서 법랑기질유도체가 치주인대섬유아세포, 불멸화 조골세포와 백악질 유래세포의 증식과 유전자 발현에 미치는 영향을 알아보고자 하였다. 2. 연구방법 및 재료 <세포증식 연구> 교정을 목적으로 발거한 치아에서 분리, 배양한 치주인대섬유아세포와 백악질유래세포, 그리고 $SaOs_2$ 세포를 이용하였다. 법랑기질유도체가 세포 증식에 미치는 영향을 알아보기 위해, 35 mm Petri dish에 dish 당 $5{\times}10^3$ 개의 세포를 접종하였다. 대조군은 1% 항생제와 10% FBS를 포함한 DMEM 배지를 이용했고, 5mM 초산을 첨가한 군과 첨가하지 않은 두 개의 대조군이 이용되었다. 실험군은 100 ${\mu}g/ml$의 법랑기질유도제를 첨가한 군과 100 ${\mu}g/ml$의 법랑기질유도체와 5 mM의 초산을 첨가한 2개의 실험군이 이용되었다. 각 군은 세 개의 배양접시에 행해졌고, 1, 3, 8일에 세포의 수를 각각 측정하였다. 결과는 repeated measures ANOVA로 통계 처리하였다. <유전자 발현 연구> 각 세포의 형질 특성을 알아보기 위해 RT-PCR을 실시하여 조골세포 분화 표식자와 연관된 Human collagen type I(COL I), human osteopontin(OP), human osteocalcin(OC), human alkaline phosphatase(ALP)와 human bone sialoprotein(BSP)의 mRNA 발현을 실험 1, 3, 8일에 걸쳐, 세 군의 차이를 비교 관찰하였다. 3. 결과 <세포증식 연구> 치주인대세포와 백악질유래세포, 그리고 $SaOs_2$ 세포의 증식은 법랑기질유도체에 의해 영향을 받지 않았다. 대조군과 초산이 포함된 대조군 그리고 법랑기질유도체와 초산이 포함된 실험군에서 유의할 만한 세포 수의 차이가 실험 기간 1, 3, 8일에 걸쳐 나타나지 않았다(p<0.05). <유전자 발현 연구> ALP와 COL I은 세 군의 세포에서 모두 발현되었고, 발현 정도는 EMD에 영향을 받지 않았다. OC은 세 군에서 모두 비교적 약하게 발현되었고, 특히 $SaOs_2$ cell과 백악질유래세포에서 약하게 발현되었다. EMD는 OC의 발현정도를 약하게 하였다. OP은 백악질유래세포에서 1, 3, 8일에 걸쳐 EMD 유무에 관련 없이 발현되지 않았다. 그러나 치주인대세포와 $SaOs_2$ cell에서는 강하게 발현되었다. BSP는 치주인대세포와 $SaOs_2$ cell에서 1, 3, 8일에 걸쳐 비교적 고르게 발현되었다. EMD 배지에서 배양된 백악질유래세포는 8일에는 BSP가 발현되지 않았다. 4 결론 이번 실험 결과에 의하면 법랑기질유도체는 치주인대세포, 불멸화 조골세포와 백악질 유래세포의 증식에 있어 유의성 있는 효과를 나타내지 않았다. 그러나, 유전자 발현에 있어서는, 치주인대세포와 백악질유래세포, 그리고 $SaOs_2$ 세포 모두에서 OC mRNA의 발현을 억제하는 효과를 나타내었다. EMD는 세포의 증식에는 영향을 미치지 않지만, 유전자 발현에 있어 일부 영향을 미치는 것으로 보인다. 법랑기질유도체가 세포의 증식과 유전자 발현에 미치는 영향은 배양된 세포의 형질특성, 배양환경, 배양일수 등에 따라 달라질 수 있다. 그러므로 법랑기질유도체가 in vitro 상에서 세포에 미치는 영향은 보다 정량화된 연구가 필요하다.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2003.05a
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• pp.273-280
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• 2003

The purpose of this study is to identify and evaluate the competitiveness of ports in ASEAN(Association of Southeast Asian Nations), which plays a leading role in basing the hub of international logistics strategies as a countermeasure in changes of international logistics environments. This region represents most severe competition among Mega hub ports in the world in terms of container cargo throughput at the onset of the 21 st century. The research method in this study accounted for overlapping between attributes, and introduced the HFP method that can perform mathematical operations. The scope of this study was strictly confined to the ports of ASEAN. which cover the top 100 of 350 container ports that were presented in Containerization International Yearbook 2002 with reference to container throughput. The results of this study show Singapore in the number one position. Even compared with major ports in Korea (after getting comparative ratings and applying the same data and evaluation structure), the number one position still goes to Singapore and then Busan(2) and Manila(2), followed by Port Klang(4), Tanjugn Priok(5), Tanjung Perak(6), Bangkok(7), Inchon(8), Laem Chabang(9) and Penang(9). In terms of the main contributions of this study, it is the first empirical study to apply the combined attributes of detailed and representative attributes into the advanced HFP model which was enhanced by the KJ method to evaluate the port competitiveness in ASEAN. Up-to-now, none have comprehensively conducted researches with sophisticated port methodology that has discussed a variety of changes in port development and terminal transfers of major shipping lines. Moreover, through the comparative evaluation between major ports in Korea and ASEAN, the presentation of comparative competitiveness for Korea ports is a great achievement in this study. In order to reinforce this study, it needs further compensative research, including cost factors which could not be applied to modeling the subject ports by lack of consistently qualified in ASEAN.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.465-471
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• 2008

Physicochemical characteristics of black garlic were analyzed. Colorimetry measurement showed that the black garlic, compared with fresh and steamed garlics, was the highest in a value and the lowest in L and b values. Crude lipid, crude protein, and total sugars were the highest in black garlic, which was followed by steamed and fresh garlic. On the other hand, moisture content was the lowest in the black garlic and the highest in the fresh garlic. The pH of garlics was ca. 6.8, 6.5, and 4.4 in fresh, steamed, and black garlic, respectively, which indicated that garlics tended to be acidified with the thermal processing. Total pyruvate and total thiosulfinates were the lowest in steamed garlic ($77{\mu}mol$/g and 0.07 OD/g for each) and the highest in black garlic ($278{\mu}mol$/g and 0.77 OD/g). Arabinose and galactose were detected only in black garlic and their contents were 1.6 and 13 mg/100 g, respectively. Free sugars such as glucose, sucrose and fructose were the highest in the order of fresh, steamed, and black garlic. Potassium was a predominant mineral in all garlics, constituting 76% of total minerals. Glutamic acid, arginine, and aspartic acid were the major composition amino acids in all garlics, regardless of processing conditions. 15 kinds of free amino acids were detected in fresh and steamed garlic, while five more free amino acids, O-phosphoethanolamine, and urea were additionally detected in black garlic.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1002-1008
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• 2000

The purpose of this study was to provide the fundamental information for establishing the database needed to estimate total intakes of trans fatty acids in Korea. The amounts of trans fatty acids contained in 164 samples including 25 samples of margarines, 21 samples of shortenings, 19 samples of vegetable salad and cooking oils, 53 samples of confectionery products, 18 samples of bakery products, 19 samples of dairy products, and 9 samples of animal fats and meats were analyzed by capillary gas liquid chromatography. The average amounts of trans fatty acids in those foods were calculated and expressed as gram per one serving. Then, the average daily intakes of trans fatty acids per capita were estimated using the analyzed amounts of trans fatty acids and the amount of yearly production for those foods. The amounts of trans fatty acids per 100 g of lipids were $2.11{\sim}33.83%$ (14.66% on average) in margarines, $1.47{\sim}44.48%$ (14.21% on average) in shortenings, $0.18{\sim}3.82$ (1.54% on average) in vegetable salad and cooking oils, $0{\sim}45.81%$ (10.92% on average) in confectionery products, $0{\sim}18.32%$ (7.87% on average) in bakery products, $0.90{\sim}4.54%$ (2.27% on average) in dairy products, and $0.61{\sim}6.07%$ (2.24% on average) in animal fats and meats. Major isomers of trans fatty acid in the sample foods were $C_{18:1}$ and $C_{18:2}$. As a result, the korean average daily intake of trans fatty acids in korea was estimated to be 2.3 g per capita. The amounts of trans fatty acids consumed from each selected food were as follows: 0.35 g from margarines, 0.57 g from shortenings, 0.11 g from vegetable salad and cooking oils, 0.65 g from confectionery products, 0.07 g from bakery products, 0.14 g from dairy products and 0.21 g from animal fats and meats.

• FLOWER RESEARCH JOURNAL
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• v.16 no.2
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• pp.112-117
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• 2008

Plug seedlings of vinca (Catharanthus roseus L. 'Pacifica Punch') and salvia (Salvia splendens F. Sellow ex Roem & Schult 'Maestro') were transplanted into square plastic pots (145 mL volume) filled with a soilless growing medium. To determine the effect of application rate on the growing medium EC and growth of plants, 0, 0.5, 1.0, 1.5, 2.0 and 4.0 g per pot of a controlled release fertilizer (14-14-14 Osmocote, 14N-6.2P-11.6K) were mixed with the growing medium. Plants were subirrigated daily with tap water. In both vinca and salvia, growing medium EC increased as application rate was elevated. Growing medium EC was relatively constant over a whole crop period when the application rate was less than 1.5 g per pot, while it decreased throughout the experiment at higher application rates such as 2.0 to 4.0g per pot in both species. The greatest leaf area, plant height, and shoot dry weight of vinca were obtained when plants were fertilized with 2.0 to 4.0 g per pot of the fertilizer, resulting in a growing medium EC of $1.0{\sim}1.7dS{\cdot}m^{-1}$ throughout the experiment. Leaf area, shoot dry weight, and chlorophyll content of salvia increased with elevated application rates. Leaf area, shoot dry weight, and chlorophyll content of salvia were the greatest when plants were fertilized with 4.0 g per pot, resulting in growing medium EC of $1.0{\sim}4.0dS{\cdot}m^{-1}$ throughout the experiment. Plant height of salvia was the greatest when plants were fertilized with 2.0 to 4.0g per pot. Concentrations of nitrogen (N), phosphorus (P), potassium (K), magnesium (Mg), and sulfur (S) in the shoots of vinca increased, while concentration of calcium (Ca) decreased with elevated application rates. Concentrations of boron (B) and manganese (Mn) in the shoots of vinca increased as the application rate decreased.

• Food Engineering Progress
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• v.14 no.3
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• pp.208-216
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• 2010

Lab scale experiments were conducted in order to assess the applicability of $CaCO_{3}$-alginate beads as neutralizer for the high cell density cultivation and prepare the direct vat inoculation cultures of isolated sourdough lactic acid bacteria. With increasing the amount of bead and decreasing the diameter of bead in acidic solution, the neutralizing effect of $CaCO_{3}$-alginate bead became higher. In batch process with $CaCO_{3}$-alginate beads, Lactobacillus amylovorus DU-21 isolated from sourdough showed the highest viable cell counts and optical density in MRS broth. The values of viable cell counts and optical density were 9.996 log CFU/mL and 3.97, respectively. Experiments on the conditions which increase viability during lyophilization were carried out and the following results were obtained; 15% glycerol revealed the high cryoprotective effect on the concentrated cultures during lyophilization among the two cryoprotective agents. Consequently, $CaCO_{3}$-alginate beads and 15% glycerol were found to be useful not only to cultivate Lactobacillus amylovorus DU-21 but also to preserve strain.

• The Journal of Engineering Geology
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• v.33 no.3
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• pp.371-388
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• 2023

A stratum with a complex composition and a distributed low-permeability soil layer is difficult to remediate quickly because the soil remediation does not proceed easily. For efficient purification, the permeability should be improved and the soil remediation agent (H₂O₂) should be injected into the contaminated section to make sufficient contact with the TPH (Total petroleum hydrocarbons). This study analyzed a method for crack formation and effective delivery of the soil remediation agent based on pneumatic fracturing, plasma blasting, and vacuum suction (the PPV method) and compared its improvement effect relative to chemical oxidation. A demonstration test confirmed the effective delivery of the soil remediation agent to a site contaminated with TPH. The injection amount and injection time were monitored to calculate the delivery characteristics and the range of influence, and electrical resistivity surveying qualitatively confirmed changes in the underground environment. Permeability tests also evaluated and compared the permeability changes for each method. The amount of soil remediation agent injected was increased by about 4.74 to 7.48 times in the experimental group (PPV method) compared with the control group (chemical oxidation); the PPV method allowed injection rates per unit time (L/min) about 5.00 to 7.54 times quicker than the control method. Electrical resistivity measurements assessed that in the PPV method, the diffusion of H₂O₂2 and other fluids to the surface soil layer reduced the low resistivity change ratio: the horizontal change ratio between the injection well and the extraction well decreased the resistivity by about 1.12 to 2.38 times. Quantitative evaluation of hydraulic conductivity at the end of the test found that the control group had 21.1% of the original hydraulic conductivity and the experimental group retained 81.3% of the initial value, close to the initial permeability coefficient. Calculated radii of influence based on the survey results showed that the results of the PPV method were improved by 220% on average compared with those of the control group.

• Journal of the korean academy of Pediatric Dentistry
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• v.50 no.1
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• pp.65-74
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• 2023

This study compared the surface roughness and microbial adhesion characteristics of Omnichroma, a novel composite resin developed using "smart chromatic technology", with those of two other conventional composite resins with different filler compositions. A total of 144 specimens were fabricated using 3 types of composite resins: Omnichroma (nano-spherical), Filtek Z350XT (nanofill), and Tetric N-Ceram (nanohybrid) and, divided into 3 groups of 48. Finishing was performed using tungsten carbide burs. Specimens were then divided into 3 subgroups using different polishing methods: Control, SofLex, and PoGo. Surface roughness was analyzed quantitatively and qualitatively using an atomic force microscope and a scanning electron microscope. Microbial adhesion was assessed by culturing Streptococcus mutans on the specimens for 24 hours and then measuring colony-forming units attached to the upper surface. The surface roughness (Ra) of Omnichroma was 0.123 ㎛ after finishing, and it exhibited a smooth surface compared to the other resins. However, after polishing, there were no significant differences in the surface roughness between the three composite groups, regardless of the polishing methods. The surfaces of the Control subgroups were significantly rougher than those of the SofLex subgroups in all 3 composite groups. However, except for Tetric N-Ceram, there were no significant differences between the Control and PoGo subgroups in the other composite groups. Microbial adhesion assessment showed no significant differences between any of the 3 composite resin subgroups; however, Omnichroma exhibited higher microbial adhesion than the other two composites. No significant correlation was observed between surface roughness and microbial adhesion.

• Journal of The Korean Society of Grassland and Forage Science
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• v.43 no.4
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• pp.232-239
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• 2023

This study was to evaluate the values of Korean native sweet sorghum as a new feed crop for ruminants. Sweet sorghum was the Muan native species (Bioenergy Crop Research Center, National Institute of Crop Science), and cultivated from May to October 2021 at Sangji University (Wonju-si, Gangwon-do, Korea). There were a non-treated group (Con), a recommended amount treatment (RD) and a treatment with double the recommended amount (Double RD) by an oil cake fertilizer. Plant height was measured at weekly intervals for 12 weeks after planting sweet sorghum seedlings, and was a significant difference in the order of Double RD, followed by RD and Con in 7 weeks (p<0.05). Feed values and sugar contents were measured in 7, 9, and 11 weeks. Crude protein of Double RD was higher than that of the other treatments in 7 and 9 weeks (p<0.05). Crude fat was higher at Double RD than the other one in 9 weeks (p<0.05). ADF and NDF of Double RD were higher than the other one (p<0.05). When it was compared to corn and sudangrass hybrids grown on farms, Crude protein was lower in sweet sorghum than other crops (p<0.05), and crude fat was higher in sweet sorghum than corn (p<0.05). Crude fiber, ADF and NDF were higher in sweet sorghum compared to corn and sudangrass (p<0.05). The sugar contents of sweet sorghum were 4.07 ± 0.12~7.63 ± 0.21 brix, and showed higher than corn and sudangrass hybrid (p<0.05). The rumen in situ digestibility of sweet sorghum was 30.73~38.13% at the 9th and 11th weeks, and showed higher than that of corn and sudangrass hybrids (p<0.05). Therefore, it is considered that Korean native sweet sorghum has sufficient value as a new forage crop for ruminants, and good value as yield, nutrients and digestibility, when the grass height is 273.33~332.50 cm.

• Applied Biological Chemistry
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• v.9
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• pp.9-27
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• 1968

Studies were carried out in order to elucidate chemical components and microflora in three types of soy-sauce, 12-year aged soy-sauce prepared by improved method. 7-year aged and 20-year aged soy-sauce prepared by ordinary method. They results are summarized as follows: 1. The followings are found to be the important factors affecting the quality of soy sauce. a. Organic acids, reducing sugars and free amino acids were increased in the course of storage. b. In the aged soy-sauces under study non-volatile organic acid increased while volatile organic acid decreased and the total acidity was dependent only upon tie latter. c. It was found that suit concentration decreased during the storage. 2. The results of investigation of microflora in the stored soy-sauce are shown as follows. Soy-sauce Improved Ordinary Microbe 12-Y. 20-Y. 7-Y. Aerobic bacteria colony/1ml. 6 123 2 Halophilic lactic acid bacteria colony/1ml. 4 6 10 Osmophilic yeast colony/1ml. $828{\times}10^4$ 248 - b. In the stored soy-sauces, aerobic bacteria are incapable of growing due to drop in pH value and the influence of salt concentration. c. Halophilic lactic acid bacteria are incapable of growing due to drop in pH value, even the salt concentrations decreased during the storage. d. Osmophilic yeast are still growing in low pH value and in the decreasing salt concentration during the strage. 3. The results of amino acid analysis by paper partition chromatographic and calorimetric methods are shown as follows. a. Fourteen kinds of amino acid and thirteen amino acids were detected in the soy-sauce of 12-year aged improved soy-sauce and 7-year aged and 20-year aged ordinary one, respectively. b. The contents of aspartic acid, glutamic acid, serine, valine, leucine, lysine, histidine and methionine increased in the 20-year aged ordinary soy-sauce compared to the 7-year aged one. On the other hand those of alanine, tyrosine, phenylalanine and cystine decreased. 4. The results of sugar analysis by paper chromatography are as follows. a. In the 12-year aged improved soy-sauce, galactose, glucose, arabinose, xylose, rhamnose, maltose and an unknown were detected, and their amounts were in the above order except maltose and an unknown. b. Both in the 7 and 12-year aged ordinary soy-sauces, galactose, arabinose, xylose, glucose and rhamnose were detected and the amounts of the sugars were in the above order. c. In the non-aged ordinary soy-sauce, glucose was not detected but detected from 7-year and 20-year aged ordinary soy-sauce. 5. The results of organic acid analysis by paper chromatography were as follows. a. As volatile acids, acetic, propionic and butyric acids were detected in the 7-year aged ordinary soy-sauce. On the other hand in both the 20-year aged ordinary soy-sauce and the 12-year aged improved ones, only acetic acid was abundant while propionic and butyric acids were round in trace. It was found that propionic and butyric acids, as the unpleasant flavor components, decreased during the storage. b. In the ordinary soy-sauce, citric acid were produced during the storage and lack, malic and tartaric acids increased in the course of aging while succinic, glycolic, fumaric and malonic acids were shown to decrease. Glutaric and oxalic acids disappeared. Citric acid was produced also in the improved soy-sauce, but lactic, tartaric, succinic, malic, and glycolic acids decreased, while both malonic and glutaric acids disappeared. From the above results the citric acid production was considered to be a favorable factor for the taste. c. In the aged soy-sauces, pyruvic, α-ketoglutaric and probably acetoacetic and oxaloacetic acids (both in trace) were present and their amounts were in the above order. All of the α-keto acid abruptly decreased during the storage.