• Journal of Pharmaceutical Investigation
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• v.38 no.6
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• pp.421-427
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• 2008

The purpose of the present study was to evaluate the bioequivalence of two etodolac capsules, Kuhnillodin capsule (Kuhnil. Co., Ltd., Seoul, Korea) as reference drug and Etodin capsule (Myungmun Pharm. Co., Ltd., Seoul, Korea) as test drug, according to the guidelines of Korea Food and Drug Administration (KFDA). Twenty-three healthy male Korean volunteers received one capsule at the dose of 200 mg etodolac in a $2{\times}2$ crossover study. There was a one-week washout period between the doses. Plasma concentrations of etodolac were monitored by a high performance liquid chromatography-tandem mass spectrometry (LC-MS/MS) for over a period of 24 hr after the administration. $AUC_{0-24\;hr}$ was calculated by the linear trapezoidal rule method. $C_{max}$ and $T_{max}$ were compiled from the plasma concentration-time data. Analysis of variance (ANOVA) was carried out using logarithmically transformed $AUC_{0-24\;hr}$ and $C_{max}$. The 90% confidence intervals of the $AUC_{0-24\;hr}$ ratio and the $C_{max}$ ratio for Etodin/Kuhnillodin were $\log\;0.97{\sim}\log\;1.08$ and $\log\;0.89{\sim}\log\;1.19$, respectively. These values were within the acceptable bioequivalence intervals of $\log\;0.80{\sim}\log\;1.25$. Thus, our study demonstrated that Etodin was bioeqiovalent to Kuhnillodin preparation when the rate and extent of absorption between two preparations were compared.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.2
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• pp.175-179
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• 1999

Processing conditions for dried condiments with oyster, pen shell and cockle shell were investigated. The enzymatic hydrolysis for 3 hours was more profitable than hydrothermal extraction to develop flavoring matters from oyster, pen shell and cockle shell. As a result of omission tests, nucleotides were predominated in the taste compounds of shellfish hydrolysates rather than free amino acids, and the contribution of nucleotides and free amino acids to the taste of shellfish hydrolysates was remarkable. The major flavoring components of shellfish hydrolysates were free amino acids and oligopeptides below 500 dalton. When shellfish hydrolysates were separated with membrane (molecular weight cutoff 500 dalton) for recovering flayer, recovering yields of amino type nitrogen were $92.1\~92.8\%$. Moisture contents of dried shellfish condiments prepared with pretense hydrolyzed oyster, pen shell and cockle shell were $3.5\%,\;3.8\%$ and $3.7\%$, respectively. Contents of total nitrogen were $69.4\%,\;78.8\%$ and $74.2\%$, and those of amino nitrogen were $45.5\%,\;48.9\%$ and $45.4\%$, respectively. Drying yield, solubility and absorption rates at Aw 0.88 were $11.7\%,\;78.4\%$ and $6.8\%$ in oyster, $8.2\%,\;73.6\%$ and $6.1\%$ in pen shell, $9.8\%,\;76.9\%$ and $6.6\%$ in cockle shell, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.143-148
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• 2007

This study was to investigate the mixed buckwheat flour quality by observing antimutagenic and cytotoxic effects of mixed buckwheat flour extracts using Ames test and SRB (sulforhodamine B) assay. Samples were prepared to the ratio of 100% (B1), 90% (BF1), 80% (BF2), 70% (BF3) and 60% (BF4) (w/w) flour buckwheat based on wheat flour weight. The initial pasting temperature in an amylograph was increased according to the increase of the buckwheat flour. The water absorption in farinograph decreased with the addition of buckwheat flour. The inhibition rates of B1, BF3 and BF4 extract (160 g/plate) were 45%, 37.3% and 42% against the mutagenesis of Salmonella Typhimurium TA100 induced by MNNG $(0.4{\mu}g/plate)$, respectively. In addition, the B1 at the same concentration showed 64% and 44.3% inhibition on the mutagenesis of Salmonella Typhimurium TA98 and TA100 induced by 4NQO $(0.15{\mu}g/plate)$, respectively. In SRB assay, human breast adenocarcinoma (MCF 7), human hepatocellular carcinoma (Hep3B), human stomach adonocarcinoma (AGS), human lung carcinoma (A549) and human cervical adenocarcinoma (HeLa) proliferations were inhibited by the increase in the sample concentration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.6
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• pp.617-624
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• 1990

Proper processing condition of Yukwa(oil popped rice snack) for mass production and pop-ping mechanism of it were tested with Shinsun (waxy, Japonica type rice) which was excellent for Yukwa making. Optimum steaming time of dough was 15 min among 4 to 60 min and reasonable moisture content of the dough before steaming was 4895 among 48 to 53% which had good and fine texture. Acceptable stirring time of steamed dough was not significantly different among 1 to 4 min, but no stirring with much larger volume was shown very poor and too soft in texture. At the simplification test of milling method, wet milling was better then dry milling in expansion rate and high temperature treatment of dough at 6$0^{\circ}C$ gave negative effect on their quality. Extending high temperature treatment of dough, reducing sugars in the dough increased and it might be caused of starch degradation. In addition of some other protein sources to dough, Yukwa quality were in proportion to the protein content of the beans. At the long term storage of the Yukwa base, moisture absorption was different depending upon RH of atmosphere and the quality of Yukwa was inferior by storage time. By addition of some alcoholic beverage, such as Makkoli, Soju and Chungju, expansion rate and their texture were somewhat improved by increasing addition amount of them from 15% to. 30％ on dough (w/w).

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.4
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• pp.369-375
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• 1991

Carotenoid pigments from muscle of mussel, Mytilus coruscus, and blue mussel edulis, were separated by thin layer and column chromatography. The isolated carotenoids were identified by comparative test with reference carotenoids, reduction with sodium borohydride, isomerization with iodine and absorption spectrophotometry. The carotenoid content in the muscle of mussel were 0.4mg% in male and 2.7mg% in female, and the carotenoids were composed of 23.4%, 33.4% mytiloxanthin, 26.3%, 22.5% 3, 4, 3'-trihydroxy-7', $8'-didehydro-{\beta}-carotene$, 24.8%, 22.8% pectenoxanthin, 14.0%, 9.9% pectenolone and 5.1%, 6.1% diatoxanthin in male and female, respectively. While, the carotenoid contents in the muscle of blue mussel were 1.1mg% in male and 3.2mg% in female, and the carotenoids were composed of 33.8%, 35.6% mytiloxanthin, 28.4%, 44.7% pectenoxanthin, 18.1%, 5.0% diatoxanthin, 9.7%, 8.7% pectenolone and 5.5%, 3.1%, 3, 4, 3'-trihydroxy-7', $8'-didehydro-{\beta}-carotene$ in male and female, respectively.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.551-556
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• 2015

Iksan370 is a long-spike wheat developed by the Rural Development Administration yielding excellent features components such as cold resistance, disease resistance, and viviparous germination. The physicochemical and material properties of the raw wheat and milled flour of Iksan370 were analyzed to derive its appropriate uses. The raw wheat of Iksan370 showed high contents of ash and proteins at 1.71% and 13.7%, respectively. Its test weight of 763.0 g/L was similar to those of other varieties and its 1,000 kernel weight was high at 45.38 g. The milled flour of Iksan370 had an ash content of 0.45%, which corresponds with a class 1 flour, and its protein content is 12.18%, corresponding with strong flour. The damaged starch was 5.41%, which was lower than that of other varieties. The average grain size was $70.67{\mu}m$ and the grain distribution was at the level of a typical hard wheat. In the farinogram, the water absorption was 58.63%, which corresponded to the level of medium flour. The development time was 7.00 minutes, which was significantly lower than those of Jokyung and Keumkang. The degree of softening was 67.00 BU, similar to those of Yunbaek and Baekjoong. Among the physico-chemical characteristics, the high protein content and typical hard wheat grain distribution of Iksan370 were similar to those of strong wheat, usually used for bread making. However, in the farinogram, the dough development time was short and the degree of softening was high. As a result, Iksan370 was expected to have poor breadmaking properties and a small volume of the final bread product due to insufficient dough durability. On the other hand, Iksan370 showed the highest maximum gelatinization viscosity at 864.00 BU. Therefore, Iksan370 is expected to show glutinous texture when used for noodles and its flour appears to be appropriate for frying powders as well.

• Journal of the Korean Recycled Construction Resources Institute
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• v.3 no.4
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• pp.355-365
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• 2015

This study examined the fluidity and strength properties, water resistance, durability, and freeze-thaw of cementless loess mortar using an eco-friendly hardening agent. The experimental result indicates that 28 days compressive and flexural strength of the loess mortar was increased regardless of the weathered granite soil and loess mixture ratio as the replacement ratio of the hardening agent increases. The strengths were significantly increased until 14 days regardless of the hardening agent, while the effect on the strengths increasement was relatively low after 14 days. Thus, the strength development of loess mortar concrete was found to be faster than that of the normal concrete. In addition, when the hardening agent of 10% was used, the average flexural strength was 1.7MPa which is insufficient compared to the 28-day flexural strength of 4.5MPa for the paving concrete. However, the flexural strengths of the loess mortar concrete using the hardening agents of 20% and 30% were 4.0MPa and 5.3MPa, respectively. Thus, the hardening agent need to be at least 20% so that the loess mortar can be used for paving concrete. The experiment for water resistance shows that the repeated absorption and dry reduced mass regardless of the mixing ratio of the loess. The maximum length change also decreased with increasing the substitution rate loess mixture ratio and the hardening agent. The result of the freeze-thaw resistance test indicates that the relative dynamic modulus of elasticity at 300 cycle freeze-thaw with the hardening agents of 20% and 30% were 75% and 79%, relatively. Thus, the hardening agent of at least 20% is required to obtain the relative dynamic modulus of elasticity of 60% for the loess mortar.

• Journal of the Korean Recycled Construction Resources Institute
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• v.4 no.4
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• pp.349-355
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• 2016

This study is about the reuse of bottom ash, which is released as a necessity in thermal power plant. In general, coal-ash are classified as fly-ash, bottom-ash, cinder-ash. Of these, a large amount of fly ash is being recycled as cement substitutes. While, recycling rates of bottom ash are the lowest due to its porosity and high absorption. In this study, the durability of the concrete using bottom ash as a concrete fine aggregate was evaluated. The using level of the bottom ash ranges to step-by-step from 0% to 30%. According to the result of the durability test, regardless of the presence of the bottom ash, freeze-thaw durability could be secured by air entrainment. In case of the resistance to chloride ions penetration, the length change, and the effects on heavy metals, the replacement of bottom ash as fine aggregate was not critical. Although carbonation penetration was higher as the replacement level of bottom ash increased, the experiment showed that it could be possible to use bottom ash as concrete fine aggregate with proper mix design.

• Journal of the Korean Recycled Construction Resources Institute
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• v.4 no.4
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• pp.418-424
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• 2016

This study is an experimental study on the recycling of bottom ash in coal ash discharged from a thermal power plant. Bottom ash has limited research on recycling because it has more porous and higher water absorption ratio than fly ash. In this paper, the bottom ash was pulverized to a specific surface area of $4,000cm^2/g$ in order to use as a binder, and the flow, compressive strength test and microstructure analysis of the bottom ash based geopolymer mortar were performed. The flow measurement results of the geopolymer mortar showed that the flow rate was improved by increasing mixing water as the molar concentration of activator was increased. Compressive strength increased with increasing curing temperature and molar concentration. Through the microstructure analysis, we could confirm the geopolymer gel produced by the reaction of the condensation polymerization. It is considered that it is possible to make the bottom ash based geopolymer concrete through proper molar concentration of activator and high temperature curing.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.73-86
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• 2013

This study produced hot-air-dried perilla leaf to add Korea's popular perilla leaf to fresh noodles to examine their value as food and get the best fresh noodle recipe by adding 0%, 3%. 6%, 9%, and 12% of perilla leaf to flour. The moisture content of the dough was highest at 34.41% for the control group with 0% perilla leaf, whereas the pH was lowest at 5.59 for the dough with 12% perilla leaf. As a result of WRC analysis of the dough, moisture absorption increased with greater perilla leaf content. The moisture content of fresh noodles was lowest for the control group with 0% perilla leaf, whereas the pH was highest for the control group. The L, a, and b values of the dough were highest for the group with 0% perilla leaf powder. Hardness and cohesiveness were lowest for the 0% group and springiness tended to decrease with increased amounts of hot air-dried perilla leaf. The number of microorganisms decreased significantly with greater perilla leaf content on the third and fourth days. As a result of the sensory test, the 6% dough showed the highest scores for all items including appearance, flavor, color, taste, and texture. Overall acceptability was also highest at 7.20 for the 6% dough and lowest at 3.27 for the 12% dough. Based on the above results, when producing fresh noodles by adding hot-air-dried perilla leaf powder, inhibition of microorganisms improved with greater perilla leaf content for longer storage, but the sensory properties were best when 6% perilla leaf content was added.