• YAKHAK HOEJI
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• v.49 no.5
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• pp.392-398
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• 2005

In this study, we evaluated the stability of amoxicillin (AMX) and clavulanic acid (CLA) in aqueous solution, and compared the stability of AMX and CLA in commercial combination products. In aqueous solutions, the degradation of AMX ($t_{90}=8.88\;day\;at\;10^{circ}C$) and CLA ($t_{90}=3.53\;day\;at\;10^{circ}C$) occurred rapidly. From the pH-rate profile, AMX and CLA were the most stable at the range of pH 5.5 and 6.0. After reconstitution of commercial dry syrups, the contents of AMX and CLA in suspensions were gradually decreased for 7 days. However, AMX and CLA in dispersible tablet were not changed at all. The contents of CLA in the dispersible tablet ($87.92\%$) and dry syrups (2.16 and $3.91\%$) were remained in the accel­erated stability test ($75\%\;RH,\;at\;40^{circ}C$) after 10 hours. And the colors of the dry syrups were rapidly changed from white to yellow. From these results, we concluded that the dispersible tablet could overcome the stability problems of dry syrups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.433-440
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• 1996

To assess the relationship between serum cholesterol level and dietary intake in obese children, 50 subjects were selected as an obese group and 50 subjects as a normal group depending upon body mass index. Fasting blood samples were obtained and analyzed for serum total cholesterol(TC), high density lipoprotein cholesterol(HDLC), low density lipoprotein cholesterol(LDLC) and triglyceride(TG). The dietary intake and information on dietary behavior and family environment were obtained by questionaire using 24 hour dietary recall method for 2-consecutive days. The concentrations of TC, LDLC, HDLC and TG of obese group were estimated to be 193.3mg/dl, 122.5mg/dl, 53.7mg/dl and 86.0mg/dl, respectively. The obese group showed higher TC, LDLC, TG level(p<0.001) and lower HDLC level(p<0.001) than normal group. Food intakes in obese group were similar to those of normal group except meats & fishes(P<0.01), milk & dairy products, fruits(p<0.05), and green & yellow vegetables(p<0.001). Nutrient intakes in obese group exceeded Korean recommended dietary allowance for the corresponding ages. Saturated fatty acid(p<0.05) and cholesterol(p<0.001) intakes in obese group were higher than those of normal group. In correlation analysis, meats & fishes, eggs and milk & dairy products intakes were positively related to serum TC, LDLC and TG ; on the contrary, green & yellow vegetables and fruits intakes were negatively related to serum TC, LDLC and TG ; but positively to HDLC. Obesity index, serum cholesterol level, cholesterol and saturated fatty acid intake were positively correlated with parent's obesity index, frequency of snack per day, eating rate and late snack.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.587-592
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• 2004

This research was aimed to manufacture the cholesterol free Mozzarella cheese with corn oil that contains high unsaturated fatty acid helping the reduction of serum cholesterol. Cheese stored at 1$0^{\circ}C$ was evaluated with general analysis, volatile free fatty acid, cholesterol, meltability, stretchability, color, rheological properties, and sensory evaluation. Moisture contents decreased during cheese storage period, whereas protein contents and pH value increased significantly (P < 0.05), but fat contents did not show any significant change. Linoleic acid was tile main volatile free fatty acid in a fat of cheese, and cholesterol contents were measured 4.34$\pm$ 0.04 mg/100 g in cheese. The meltability of cheese gradually increased during ripening, while the stretchability decreased. The color of cheese showed translucent yellow. Hardness, springiness, and cohesiveness increased significantly up to 21 days of storage. Compared to control cheese made by conventional way, QDA scores of shiny, oiling off, and melting of cholesterol free cheese were significantly different. These results suggested that health-oriented cholesterol free Mozzarella cheese would be made by addition of the corn oil.

• Korean Journal of Plant Tissue Culture
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• v.21 no.1
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• pp.1-6
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• 1994

Cotyledonary and hypocotyl explants of melon seedlings were cultured on Murashige and Skoog's (MS) medium supplemented with various concentrations of 2,4-Dichlorophenoxyacetic acid (2,4-D) and benzyladenine (B.A).Up to 22% of cotyledonary explants and 7%, of hypocotyl explants, respectively: Produced somatic embryos through intervening two types of calli: bright yellow compact (BYC) callus and pale-yellow compact (PYC) callus. BYC callus was capable of producing somatic embryos at initial culture, but it became necrotic as subrulhues proceeded. In contrast UC callus was incapable of producing somatic embryos during initial culture (first 6 weeks), but it became bright-yellow friable (BYF) callus with forming a few globular embryos after 2 months of subculture, indicating that the callus turned embryogenic. The embryogenic capacity of BYF maintained for over one year when the callus was sucultured at 4-week interval. Upon transfer onto MS basal medium the callus gave rise to numerous somatic embryos and subsequently converted to plantlets. Plantlets were transplanted to potting soil and grown to maturity in the phyotron.

• Fashion & Textile Research Journal
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• v.10 no.6
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• pp.1051-1057
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• 2008

Safflower red and Amur Cork Tree dyes have used for dyeing on cotton fabrics largely. But they have low degree of lightfastness, So this study investigated the effect of BTCA pre-treatment on lightfastness of cotton fabrics dyed with Safflower red and Amur Cork Tree. The result is as the following; By FT-IR spectra, crosslingking was proved in cotton fabric pre treated with BTCA. K/S value of Safflower red dyed cotton fabric pretreated with BTCA was much more decreased than untreated cotton fabric with BTCA. It showed that the hue of the Safflower red dyed cotton fabric changed from reddish purple to red. However, K/S value of Amur Cork Tree dyed cotton fabric pre treated with BTCA was much more increased than untreated cotton fabric with BTCA. It showed that the hue of the Amur Cork Tree dyed cotton fabric changed from green yellow to yellow. For K/S value of Combination dyed cotton fabric pre treated with BTCA, Safflower red color was much more decreased than untreated cotton fabric. But Amur Cork Tree color was much more increased than untreated cotton fabric. It changed from reddish purple, red, yellowe red, to yellow in hue. ${{\Delta}E^*}_{ab}$ of Combination dyed cotton fabric in 40 hours irradiation was 15.7, however ${{\Delta}E^*}_{ab}$ of Combination dyed cotton fabric treated with 2% BTCA was 8.0, and that treated with 3% BTCA was 9.8. So, pre-treatment with BTCA to combination dyed cotton fabric with Safflower red and Amur Cork Tree showed more effective improvement of Lightfastness than untreated cotton fabric with BTCA.

• Microbiology and Biotechnology Letters
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• v.50 no.3
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• pp.375-386
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• 2022

In the present study, four distinctly colored bacterial isolates that show intense pigmentation upon brief ultraviolet (UV) light exposure are chosen. The strains are identified as Micrococcus luteus (Milky yellow), Cryseobacterium pallidum (Yellow), Cryseobacterium spp. (Golden yellow), and Kocuria turfanensis (Pink) based on their morphological and 16S rDNA analysis. Moderate salinity (1.25%), 25-37℃ temperature, and pH of 7.2 are found to be the most favorable conditions of growth and pigment production for all the selected isolates. The pigments are extracted using methanol: chloroform (1:1) and the purity of the pigments are confirmed by high-performance liquid chromatography (HPLC) and thin-layer chromatography (TLC). Further, Fourier transform infrared (FTIR) and UV-Visible spectroscopy indicate their resemblance with carotenoids and flexirubin family. The antioxidant activities of the pigments are estimated, and, all the pigments have shown significant antioxidant efficacy in 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picryl-hydrazyl (DPPH), and ferric reducing antioxidant power (FRAP) assays. The UV protective property of the pigments is determined by cling-film assay, wherein, at least 25% of UV sensitive Escherichia coli survive with bio-pigments even after 90 seconds of UV exposure compared to control. The pigments also hold a good sun protective factor (SPF) value (1.5-4.9) which is calculated with the Mansur equation. Based on these results, it can be predicted that these bacterial pigments can be further developed into a promising antioxidant and UV-protectant for several biomedical applications.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1337-1342
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• 2004

To improve the quality of Gulbi, 10% garlic juice (GJ), 10% onion juice (OJ), and 10% garlic and onion juice mixture (GOJ) were added to the brine solution as a wet-salting method. The changes of total volatile basic nitrogen (TVB-N) and trimethyl amine (TMA) production, thiobarbituric acid reactive substance (TBARS) value, and total microbial numbers in Gulbi were analyzed during storage at room temperature for 12 days. The group treated with 10% GOJ showed the lowest values of 88.2 mg/l00 g in TVB-N, 14.13 mg/l00 g in TMA, and 3.1 $\mu$mol/kg in TBARS. The fatty acid profile of Gulbi was analyzed on 5, 15, and 30 days to investigate the effect of GOJ treatment. The group treated with GOJ showed higher C22:6 (9.91%) and C20:5 (4.25%) contents than control (7.37% and 3.71%, respectively), but had lower C18:1 (24.44%) content. The saturated fatty acid content in Gulbi was 32∼35% and the C16:0 (21∼23%) was predominant in it. Oleic acid was major unsaturated fatty acid in Gulbi. The contents of polyunsaturated fatty acids (C18:3, C20:5, C22:6) were decreased after 30 days but increased the saturated fatty acid (C16:0) and monoenes (C16:1 and C18:1). The Gulbi treated with GOJ by brine salting method showed higher DHA and EPA (9.91% and 4.25%, respectively) contents than the control group.

• Food Science and Preservation
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• v.17 no.3
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• pp.328-333
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• 2010

The effects of green tea on the physicochemical properties of eggs were investigated. One-hundred-and-fifty Isa Brown hens (27 weeks of age) were studied over 10 weeks. Green tea was added to the diet at levels of 4% and 8% w/w. The contents of Ca, K, P, Fe and Mg in eggs increased upon dietary supplementation with green tea powder, and were higher in the yolk than in the white, with the exception of Mg. The increase was greatest for Ca, from 41.0 mg% to 119.8 mg%, in egg white. For Fe, an increase from 3.7 mg% to 12.6 mg% was apparent in egg yolk. When hens consumed the green tea-supplemented diets, average egg weight decreased from 68.8 g to 64.4 g, but the total cholesterol content of egg yolk did not significantly change (control value: 1,899.1 mg% test value: 2,011.3 mg%). In sensory evaluation tests, egg white was similar in terms of astringency and grayness regardless of diet, and egg yolk was yellow-to-orange in color, and rated as fishy or slightly fishy, when green tea diets were administered. Such diets reduced pH values in all of the white, yolk, and white/yolk combination groups. The major fatty acids of egg yolk, constituting more than 90% of total fatty acids, were palmitic, stearic, oleic, and linoleic acid. Green tea diets reduced the saturated fatty acid level from 32.0% to 27.4% of total fatty acids, and unsaturated fatty acid levels increased from 68.0% to 72.6% in egg yolk.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.6
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• pp.725-732
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• 2013

To identify the food component characteristics of seven edible pufferfishes (five wild pufferfishes including striped puffer Takifugu xanthopterus; eyespot puffer Takifugu chinensis; purple puffer Takifugu porphyreus; rough-backed puffer Lagocephalus wheeleri; and grass puffer Takifugu niphobles; and two cultured pufferfishes including yellow puffer Takifugu obscurus, and tiger puffer Takifugu rubripes) in Korea, the proximate, fatty/amino acid, chemical and taste compositions were investigated. The proximate compositions were not significantly different among the sampled pufferfishes, whereas grass puffer had lower moisture and crude lipid levels contents, and higher crude protein and ash contents than the other species. The total amino acid levels in wild and cultured pufferfishes were 14,941.6-16,427.9 mg/100 g, and the major amino acids were aspartic acid, glutamic acid, glycine, alanine, leucine, lysine and arginine. Regarding the fatty acid and mineral compositions, the major fatty acids included 22:6n-3, 16:0, 18:1n-9, 20:5n-3, 18:0, 20:4n-3, and 22:5n-3 in that order, and there was a little difference among the sampled pufferfishes. Grass puffer had a higher monoenes ratio, i.e., 16:1n-7 and 18:1n-9, and a lower polyenes ratio than the other pufferfishes. The main minerals detected K, P, Na, S and Ca. Regarding the taste-active compounds, the free amino acid contents of pufferfish extracts were 236.4-428.1 mg/100 g, consisting primarily of taurine, lysine, proline, glycine, alanine and arginine in that order. The amino nitrogen content of the pufferfishes was 84.5-156.4 mg/100 g, and there was a little difference among the species. As for taste intensity, the total taste value of the purple puffer was higher than that of the other pufferfishes.

• Journal of Radiation Industry
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• v.7 no.2_3
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• pp.101-108
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• 2013

To develop new varieties of rapeseed (Brassica napus L.), the seeds of three varieties, 'Naehan', 'Tammi', and 'Halla' were irradiated with proton ion beams and gamma rays with 0 to 2,000 Gy. We had selected 9 lines in $M_5$ generation, and their useful characteristics were investigated by progressing from $M_6$ to $M_7$ generation for checking uniformity and stability. The 9 lines selected in $M_5$ generation were maintained their characteristics in terms of flowering date, maturing date, and plant height through $M_6$ to $M_7$ generations. Especially, 2 lines of NP600-1-1-198-2-1 and NP1000-13-2-362-4-1 selected in $M_5$ generation derived from 'Naehan' had characteristics of early maturity and shorter stem than original variety, and they also were maintained characteristic of early maturity such as 10~11 days earlier flowering date and 6~9 days earlier maturing date through $M_6$ to $M_7$ generations. For stem length, they showed characteristics of shorter stem in 2 lines of NP600-1-1-198-2-1 line and NP1000-13-2-362-4-1 line about 16%, 25% shorter stem than original variety respectively through $M_6$ to $M_7$ generations. Furthermore, some characteristics of 2 lines compared to the original variety were similar or higher in weight of 1,000 seeds, number of branches per plant, number of siliqua per panicle, number of seeds per silique, oil contents, and oleic acid contents. The line with large and plump flowers selected in $M_5$ generation also showed large and dark yellow flowers through $M_6$ to $M_7$ generations. The lines with High oleic acid and low saturated fatty acid contents selected in $M_5$ generation were maintained characteristics through $M_6$ to $M_7$ generation and these useful characteristics were expected for developing a new variety for bio diesel uses.