• Journal of Environmental Health Sciences
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• v.17 no.2
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• pp.121-126
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• 1991

To clarify a cause of increased serum level of acid phosphatase in CCl$_{4}$-treated rats, the acid phosphatase activity of liver was compared with that serum. Concomitantly, the serum and liver acid phosphatase activity of CCl$_{4}$-treated rats were compared with that of CCl$_{4}$-treated rats pretreated with prednisolone or actinomycin D. In CCl$_{4}$-treated rats, the activity of serum acid phosphatase was significiantly increased whereas that of liver acid phosphatase was rather slightly decreased. the pretreatment of prednisolone led to the decreased activity of serum and liver acid phosphatase in CCl$_{4}$-treated rats. But the pretreatment of actinomycin D rather increased the activity of liver and serum enzyme. In conclusion, it is likely the increased activity of serum acid phosphatase is based on the excess leaking of acid phosphatase into blood by the increased membrane permeability of both liver cell and lysosome in it.

• Journal of the Korean Society of Food Culture
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• v.13 no.3
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• pp.191-196
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• 1998

The influence of organic acid dips on the quality properties, color, cooking quality, textural and sensory properties, and reducing microbial population of LL(Long Life) noodles was studied. The contents of organic acid used were 0.2% based on flour weight and LL noodles were treated by dipping in pH $2.5{\pm}0.1$ for $60{\sim}90sec$. The whiteness of LL noodles treated with dl-malic acid was higher than that of others. The shear extrusion force and hardness of LL noodles treated with dl-malic acid were shown much higher value than those of others except treated with dl-malic acid. acetic acid(=1:1). At cooking quality examination of LL noodles treated with organic acids, weight of cooked LL noodles treated with dl-malic acid was decrease but volume was appeared in vice versa. Extraction amounts of LL noodles treated with dl-malic acid, dl-malic acid : acetic acid(=1:1) during cooking were much smaller than those of others. Total counts of microorganism of LL noodles treated with dl-malic acid,dl-malic acid. acetic acid(=1:1) were disappeared during storage at $30^{\circ}C$ but treated with latic acid, acetic acid were increase during storage. Sensory properties of cooked LL noodles which was treated with dl-malic acid showed quite acceptable.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.29 no.3
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• pp.150-158
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• 2016

Objectives : We want to know the effect of Gyejakjimo-tang in mice model of acute pain.Methods : We investigated writhing reflex in mice with acetic acid-induced abdominal pain using mice, we observed c-Fos protien expression by immunohistochemistry dyeing method in the paraventricular nucleus(PVN) and supraoptic nucleus(SON) of the hypothalamus.Results : All of Gyejakjimo-tang treated group suppressed acetic acid-induced writhing response as acetic acid injuction group, but in 100㎎/㎏ Gyejakjimo-tang treated group and 200㎎/㎏ Gyejakjimo-tang treated groups represernted significance. All of Gyejakjimo-tang treated groups(50, 100 and 200㎎/㎏ Gyejakjimo-tang-treated group), Fos-positive cells in PNV significantly decreased as acetic acid injuction group, and All of Gyejakjimo-tang-treated groups Fos-positive cells in SON significantly decreased as acetic acid injuction group.Conclusions : The present results showed that the mice pre-treated with the aqueous extract of Gyejakjimo-tang showed analgesic effect on acetic acid-induced abdominal pain.

• Food Science of Animal Resources
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• v.22 no.2
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• pp.115-121
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• 2002

This study was carried out to investigate the effect of ultrasonic treatmeat time on the quality and palatability of fried chicken meat. Moisture content, U-10 treatment (chicken meat treated by ultrasonification for 10 minutes) of breast and leg were lower than those of the control, protein contents were not different between samples. Fat content was higher with increasing ultrasonic treated time. Frying loss of ultrasonic treated breast and leg were lower than those of the control, water holding capacity of ultrasonic treated breast and leg were higher than those of the control with increasing ultrasonic treated time. Rheological textures between control and ultrasonic treated samples were not different. L* value(lightness) between control and ultrasonic treated samples were not different, but L* values of breast were higher than those of the leg. And a* value(redness) was not effect by ultrasonic treatment, but a* value of leg were higher than those of the breast. Amino acid composition has included many glutamic acid, aspartic acid, lysine, leucine and arginine. Oleic acid and linoleic acid occupied beyond 50% of fatty acid composition. And taste, texture, juiciness and palatability improved with increasing ultrasonic treated time.

• BMB Reports
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• v.29 no.4
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• pp.343-352
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• 1996

The biosynthesis of phospholipid and the composition of fatty acid were analyzed in mitochondria isolated from Chlorella ellipsoidea treated with carbon sources (glucose, sucrose, raffinose) during the culture. The growth of Chlorella and total lipid contents in mitochondria treated with various carbon sources was increased to compare with the control. When Chlorella mitochondria was treated with various carbon sources, four kinds of phospholipid were increased predominantly. The major fatty acids utilized for the biosynthesis of the phospholipid were analyzed linoleic acid (average 25.18%) and stearic acid (average 10.52%) in the control. But, it was shown that the major fatty acids in Chlorella mitochondria treated with glucose were stearic acid (average 30.93%), palmitic acid (average 17.47%) and stearic acid (average 20.31%), linoleic acid (average 16.68%) in sucrose treatment and oleic acid (average 17.17%), palmitic acid (average 15.64%) in raffinose treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1068-1076
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• 1997

This study was carried out to elucidate the utility of fusant for shortening the ripening time of imitation processed cheese. L. bulgaricus exhibited the highest protease and lactase activity and L. helveticus revealed the highest lipase activity. Fusant was shown to be high in the activity of protease and lactase. The total volatile free fatty acid produced by the cheese treated with L. helveticus was markedly increased after four ripening days and was gently increased after nine ripening days. However, L. bulgaricus significantly increased the total volatile free fatty acid between four and nine ripening days. In the case of fusant, the amount of total volatile free fatty acid was observed to increase at a constant rate relative to the ripening time. In free fatty acid production at different ripening times, L. bulfaricus generated caproic acid and caprilic acid abundantly while it produced a poor quantity of capric acid, lauric acid, and myristic acid. In the cheese sample treated with L. helveticus, the amount of caproic acid and capylic acid was on increase as the ripening time increased. The amount of caproic acid and caprylic acid produced by fusant was less than that produced by the other two starters. In the panel sensory evaluation, the flavor intensity and preference increased as the ripening time increased. The cheese sample treated with fusant showed the highest flavor intensity at 7 days, whereas cheese treated with L. helveticus exhibited the highest flavor intensity at 15 or 30 days. The cheese treated with L. helveticus showed the highest preference at 7 days, but cheese treated with fusant exhibited the highest preference at 30 days.

• Bulletin of the Korean Chemical Society
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• v.31 no.6
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• pp.1596-1600
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• 2010

Surface functionalization of multi-walled carbon nanotubes (MWNTs) was carried out by means of acid treatment. The presence of oxygen functional groups on the surface of acid-treated MWNTs was confirmed with the aid of Fourier transform infrared spectroscopy and X-ray spectroscopy. In addition, carboxylic groups generally formed on the surface of acid-treated MWNTs, and the dispersion was increased by the duration of the acid treatment. The zeta-potential indicated the surface charge transfer and the dispersion of MWMTs. Morphological characteristics of acid-treated MWNTs were also observed using a transmission electron microscopy, X-ray diffraction, and Raman analysis, which was revealed the significantly unchanged morphologies of MWNTs by acid treatment. The hydrogen adsorption capacity of the MWNTs was evaluated by means of adsorption isotherms at 77 K/1 atm. The hydrogen storage capacity was dependent upon the acid treatment conditions and the formation of oxygen functional groups on the MWNT surfaces. The latter have an important effect on the hydrogen storage capacity.

• Journal of Life Science
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• v.27 no.8
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• pp.896-901
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• 2017

This study was performed to investigate the protective effects of succinic acid of Succiniter against carbon tetrachloride ($CCl_4$)-induced hepatotoxicity in rats. After an adaptation period of one week, Sprague-Dawley rats were administered succinic acid of Succiniter at 200 mg/kg every day for 21 days. Then $CCl_4$ (3.3 ml/kg) was intraperitoneally injected into rats of the other groups except the normal group, five hours after the last treatment of succinic acid of Succiniter on day 21. The succinic acid-treated group showed 93.20% and 88.76% of inhibitory effects in aspartate aminotransferase (AST) and alanine aminotransferase (ALT) activities, respectively, compared with the $CCl_4-treated$ group. The succinic acid-treated group showed inhibition of malonedialdehyde (MDA) by 85.17% compared with the $CCl_4-treated$ group. The succinic acid-treated group in liver homogenate promoted effects of 38.65% and 47.99% in superoxide dismutase (SOD) and catalase (CAT), respectively, compared with the $CCl_4-treated$ group. In conclusion, the AST and ALT activities of the succinic acid-treated group were both decreased compared with the $CCl_4-treated$ group. The MDA level of the succinic acid-treated group was decreased compared with the $CCl_4-treated$ group. However, the SOD and CAT levels of the succinic acid-treated group in liver homogenate were both increased compared with the $CCl_4-treated$ group. Also, histological examinations showed that the liver cell necrosis and centrilobular congestion aggregation induced by $CCl_4$ were clearly eliminated by treatment with succinic acid of Succiniter. These results suggest that succinic acid of Succiniter has a protective effect against liver damage and could be used in the development of the appropriate drug.

• Preventive Nutrition and Food Science
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• v.3 no.2
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• pp.169-174
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• 1998

Antimutagenic and anticarcinogenic effects of alginic acids extracted from sea mustard(SM) and sporophyII of sea mustard(SSM) were studied by Salmonella typhimurium assay system and cytotoxicity and transformation tests using C3H/10T1/2 cells, respectively. alginic acid-SM andalginic acid-SSM showed antimutagenic effects on aflatoxin B1(AFB1)and N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) in Salmonella typhimurium TA100 strain. The antimutagenic effect showed concentration dependent manner. At the 2.5mg/plate concentration , alginic acid-SSM exhibited 92% antimutagenicity against AFB1 ,while alginic acid-SM revealed 54% antimutagenictity ,s howing effectiveness of the alginic acid-SSM for the antimutagenicity. Alginic acidSSm also significantly decreased the cytotoxicity induced by 3-methylcholanthrene(MCA) and MNNG in C3H/10T1/2 cells (p<0.05). The type II and type IIItransformation foci formation by MCA and MNNG were also decreased when the alginic acid-SSM was treated, indicating that the alginic acid -SSM reduces the carcinogenesis induced by these carcinogens. The MCA-treated culture produced 10.5foci of type II +III in C3H/10T1/2 cells, however, MCA + 0.2mg/ml alginic acid-SSM treated culture formed only 1.8 foci of the types II + III in C3H/10T1/2 cells, however , MCA+0.2mg/ml alginic acid -SSM treated culture formed only 1.8 foci of the types II+ III(p<0.05). While MNNG-treated culture formed 13.0 foci, MNNG + 0.2mg/ml alginic acid -SSM treated one produced 3.0 foci of type II+III(p<0.05). These results suggest that alginic acid-SSM can effectively prevent the mutagenicities and also decrease cytotoxicity and transformation induced by some carcinogens.

• The Journal of Korean Academy of Prosthodontics
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• v.45 no.5
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• pp.589-600
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• 2007

Statement of Problem: Titanium has many advantages of high biocompatibility, physical porperties, low-weight, low price and radiolucency, but it is incompatible with conventional dental porcelain due to titanium's oxidative nature. Many previous studies have shown that they used the method of sandblast surface treatment prior to porcelain application, the researchs are processing about the method of acid etching or surface coating. Purpose: The purpose of this research is to study the effect on bond strength between titanium and porcelain when using macro-surface treatment and micro-surface treatment and macro and micro surface treatment. Material and method: In this study, we evaluated the bond strength by using 3-point bending test based on ISO 9693 after classified 7 groups-group P : polished with #1200 grit SiC paper, group SS : sandblasted with $50{\mu}m$ aluminum oxides, group LS : sandblasted with $250{\mu}m$ alumium oxides, group HC : treated with 10% hydrochloric acid, group NF : treated with 17% solution of fluoric acid and nitric acid, group SHC : treated with 10% hydrochloric aicd after sandblsting with $50{\mu}m$ alumium oxides, group SNF treated with 17% solution of fluoric acid and nitric acid. Results : Within the confines of our research, the following results can be deduced. 1. Group SS which was sandblasted with $50{\mu}m$ aluminum oxides showed the highest bond strength of 61.74 MPa and significant differences(P<0.05). The bond strengths with porcelain in groups treated acid etching after sandblasting decreased more preferable than the group treated with sandblasting only. It gives significant differences(P<0.05). 2. After surface treatments, the group treated with sandblasting showed irregular aspect formed many undercuts, in the SEM photographs. The group treated with hydrochloric acid had the sharp serrated surfaces, the group treated with the solution of fluoric acid and nitric acid had the smooth surfaces, the group with sandblasting and hydrochloric acid had irrigular and porous structure, the group with sandblasting and the solution of fluoric acid and nitric acid had crater-like surfaces. But all of the groups treated with acid etching was not found and undercut. Conclusion: In above results, average surface roughness increase, bond strength also increase, but surface topographs influences more greatly on bond strengths.