• 한국어업기술학회:학술대회논문집
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• 한국어업기술학회 2003년도 춘계 수산관련학회 공동학술대회발표요지집
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• pp.129-131
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• 2003

Korea has experienced a Cochlodinium polykrikoides red tide 10 out of the last 10 years (1993-2002). This species of red tide has been experienced at least once by all the southern coast of the Korean peninsular and has been transported up the southeastern coast all the way to the northeastern coast since 1995. The impression is that red tide is spending and becoming more common not only in the nearest coastal water, but also in the offshore. (omitted)

• 대한가정학회지
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• 제20권4호
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• pp.91-98
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• 1982

Various kinds of legumes have included as essential foods in Korean diet. However, a little attention have been paid on variety of those beans other than soybean. Main purposes of this study is to evaluate the protein quality of raw and cooked, red mung bean. Eighty male, sprague-Dawely rats weighing 50 gram were devided into 16 groups, five rats each. Casein protein from red and mung bean were used was included to after true digestibility of the protein of legemes. After 4 weeks feeding period animals were sacrificed and following data: all determined food intake, body weight gain, F.E.R., pp.E.R. and weights of liver, kidney heart, spleen, testis, pancreas, skeletal muscles. Food intake, body weight gain, F.E.R., pp.E.R. of casein group were higher than those of experimental groups (red bean, mung bean) body weight gain was increased with protein increment in the diet in all groups. The weight of liver showed significant difference between standard group and experimental group. (red bean, mung bean) The nitro gen content of liver and muscles were increased with level of protein in the diets.

• 대한심미치과학회지
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• 제13권1호
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• pp.31-39
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• 2004

For the prosthodontic results which are compatible with esthetics to be fulfilled, the first prerequisite would be periodontal intervention and stability, the second one may be functional competency and the ultimate goal should be ascribed to esthetic considerations. Other words, esthetic dentistry is a whole entity which encompasses the biological stability of the periodontium, physical accuracy of the prosthodontic structure and finally, the beauty which can be found in natural dentition. It also implies the harmonized lip line which reveals the well-balanced tooth morphology and health gum profiles (Red-White Esthetics). Largely, there lie some differences in the input system of the 3-dimentional data from the prepared abutments between respective computer-assisted systems available now. But the manufacturing systems (CAM) are very similar between them, to say, comprise numeric control systems with whole 3-dimensional milling units according to the restorations to be made. Now the author is going to present CAD/CAM Zirconia All Ceramic Restoration on the topics for the Red-White Esthetics, periodontal control and maintenance, treatment for the discolored teeth, post & core build-up works for the devitalized teeth, characteristics of the Zirconium oxide All Ceramics, fabrication procedures, clinical considerations and its application to diverse clinical situations.

• Preventive Nutrition and Food Science
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• 제16권1호
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• pp.74-82
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• 2011

The fermentation and quality characteristics of kimchi, made by adding different types of red pepper (semi-dried red pepper, fresh red pepper, dried red pepper) according to drying conditions, were examined for 15 days at $10^{\circ}C$ fermentation. The initial pH was approximately 5.65~5.72 in all groups, and the pH decreased with increasing fermentation time. The color value of a/b showed the highest in kimchi that made with semi-dried red pepper (SDRP-K). The color value of A remained at the initial level for 9 days, regardless of treatments. The color value had a tendency to decrease after 9 days. The lactic acid bacteria increased rapidly during 6 days of storage, but showed no difference among groups. The initial contents of malic acid and succinic acid were in 3.23~4.52 and 6.12~7.97 mg/mL and decreased during fermentation in all groups. The lactic acid and acetic acid were not contained in the beginning, but increased with increasing fermentation periods. The vitamin C content of SDRP-K was 5.20 mg/g, which was significantly higher compared with kimchi that made with dried red pepper (DRP-K), but which did not show any significant difference to kimchi that made with fresh red pepper (FRP-K). As a result of antioxidant activity in optimally ripened kimchi, both $DPPH^+$ and $ABTS^+$ scavenging activities were higher in SDRP-K than any other groups. As a result of the sensory evaluation, overall acceptability was highest in SDRP-K.

• Environmental Analysis Health and Toxicology
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• 제5권1_2호
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• pp.45-50
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• 1990

In order to investigate the phototoxicity of five phenothiazine derivatives and one thioxanthen derivative were examined by using in vitro method based on growth inhibition of Candida albicans and red blood cell hemolysis. Effects of the test compounds on RBCs were monitored with a spectrophotometer and a drug PI in the Candida albicans was calculated on the basis of the lowest concentration giving a yeast-free zone. All phenothiazines phototoxic in the red blood cell hemolysis method were positive in the yeast test except promethazine. It was also observed that toxic photo-products were formed by perphenazine and chlorpromazine in the red blood cell hemolysis.

• Preventive Nutrition and Food Science
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• 제9권2호
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• pp.126-132
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• 2004

The physicochemical properties and sensory characteristics of red pimiento kakdugi (radish kimchi) during fermentation at 1$0^{\circ}C$ were compared with red pepper kakdugi (control). The fermentation patterns of two kakdugies were similar, although total acidity, reducing sugar content and lactobacilli number of the red pimiento kakdugi were somewhat higher than those of control. The hardness and fracturability of the radish cubes of kakdugi were not significantly different from those of red pepper kakdugi during fermentation. The Hunter color L, a and b values of both kakdugies increased gradually until the 10th day, and then decreased thereafter. The AST A value and redness of red pimiento kakdugi were consistently higher than those of control, which is consistent with the sensory results. While red pepper powder kakdugi contains high concentrations of capsaicin and dihydrocapsaicin, in pimiento kakdugi capsaicinoids were not detected by HPLC analysis. Also, capsainoids in red pepper kakdugi decreased gradually as fermentation proceeded. Sensory evaluation showed that the score of hot taste for red pimiento kakdugi was lower, compared with that of control (p < 0.05), whereas the score of over-all acceptability for red pimiento kakdugi was higher than that of control.

• 대한약침학회지
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• 제7권2호
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• pp.43-56
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• 2004

Objectives : In order to investigate effects and immune improvement of distilled red-ginseng herbal Acupuncture, expression of Cox-1, Cox-2, and mRNA of Bcl-2 and Bax were analyzed in A549 cell in vivo. Survival time and expression of cytokine mRNA were measured for the mice with Sarcoma-180 induced abdominal cancer. Methods : Balb/c mouse was treated with distilled red-ginseng Herbal Acupuncture at Wisu($BL_{21}$) and Chung- wan($CV_{12}$) to investigate anti-cancer effects and immune response. Results : 1. For expression of mRNA of Cox-1 using RT-PCR, the control group and the experiment groups didn't show significant differences. For Cox-2, both experiment groups and the normal group showed significant differences. 2. For expression of mRNA of Bcl-2 using RT-PCR, experiment groups showed slight decrease compared to the control group. For Bax, no significant changes were shown between the control group and experiment groups. 3. For survival time, all of experiment groups showed 11.1% increase compared to the control group. 4. For IL-2 and IL-4 productivity using Flow cytometry, all of experiment groups didn't show any significance. 5. For IL-2 productivity using ELISA, all of experiment groups didn't show any significance. 6. For expression of cytokine mRNA using RT-PCR, significant increase of IL.-2 and IL-4 were witnessed in the experiment group II compared to the control group. Significant increase of IL-10 was shown in all off experiment groups compared to the control group. Conclusion : According to the results, we can expect that distilled red-ginseng Herbal Acupuncture may be further effccts in anti-cancer and immune improvement if increasing concentration.

• Preventive Nutrition and Food Science
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• 제16권2호
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• pp.184-188
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• 2011

The melatonin, total polyphenol contents, and DPPH radical scavenging activity were determined in alfalfa, chicory, rape, red kale and sunflower after germination for four days at $24{\pm}0.1^{\circ}C$. Compared with seeds, melatonin content was increased in all sprouts, at the highest level in red kale (2,502.9 pg/g, 5.6 times higher than seed) followed by rape (2,430.1 pg/g), chicory (2,037.7 pg/g), alfalfa (1,160.8 pg/g) and sunflower (768.2 pg/g) sprout, however, the addition of tryptophan (0.5 mM), the precursor of melatonin synthesis, did not show any desirable effect. Both polyphenol content and DPPH radical scavenging activity were substantially increased in chicory (8.7 mg/g, 66%), rape (10.7 mg/g, 51%) and red kale (11.0 mg/g, 53%) sprouts, but not in alfalfa and sunflower sprouts. Melatonin content per gram polyphenol (ng/g) was also increased in all sprouts through germination. Germination was effective in increasing melatonin in all seeds tested, while its effect on polyphenol content and DPPH radical scavenging activity was species dependent.

• 동아시아식생활학회지
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• 제15권6호
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• pp.746-751
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• 2005

The purpose of this study was to evaluate the selective marinates, red win, ginger, ginseng, and green tea, for improving the sensory characteristics of pork hind legs. The marinated samples of pork hind legs were analyzed for their physicochemical propenies and sensory characteristics. Especially, overall acceptabilities of them were compared with bacon the most palatable pork meat to Koreans. After marinating, all the meats except the red wine marinated meat showed pH increase. After cooking, all the marinated meat including red wine marinated meat recorded further pH increase. The water holding capacities(WHC's) of the marinated meats except the ginger one showed a tendency of decrease. however, who's or all the cooked meats were increased greatly. Only the L-value or the green tea marinated meat increased After cooking, the L-values of the red wine and ginseng marinated meats were lower than that of the unheated cooked meat The a-value of the green tea marinated meat recorded the lowest In the hardness and gumminess test all the marinate treatments showed lower values than the control did. the brittleness of all the marinated meats except the ginger one decreased The flavor of the cooked ginger marinated meat was improved to the similar level of bacon. The textures of all the treatments except the green tea marinated meat were improved the overall acceptability of the ginger or ginseng marinated meat improved greatly to $87.6\%$ of bacon$(100\%)$.

• Bulletin of the Korean Chemical Society
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• 제33권5호
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• pp.1681-1685
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• 2012

A sensitive liquid chromatography-tandem mass spectrometric (LC-MS/MS) method was developed to determine valproic acid in human red blood cell (RBC). It is important to measure the drug concentration of the RBC as well as that of the plasma because of drug partitioning for pharmacokinetic and pharmacodynamic study. The method was linear over the dynamic range of 1-100 ${\mu}g$/mL with a correlation coefficient $r$ = 0.9997. The linearity of this method was established from 1 to 100 ${\mu}g$/mL for valproic acid in red blood cell with accuracy and precision within 15% at all concentrations. The intra-run and inter-run assay accuracy and coefficient of variations are all within 15% for all QC samples prepared in plasma and red blood human samples. Then, valproic acid amount by protein precipitation in plasma was quantified by LC-MS/MS mass spectrometry. The distribution ratio of VPA in RBC and plasma was analyzed by clinical samples. Based on measurement of the valproic acid in human red blood cell, this method has been applied to clinical research for study of distribution ratio of valproic acid in blood.