• Journal of Pharmaceutical Investigation
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• 제6권2호
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• pp.58-68
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• 1976

120 tablets of 25mg phenformin hydrochloride tablet and 4mg chlorpheniramine maleate tablet, respectively, were assayed and analyzed to obtain basic data on the content uniformity of domestic pharmaceuticals. All of the tablets of phenformin hydrochloride and that of chlorpheniramine maleate were met the requirements of the test for weight variation and content but no regularity was found in the content unformity specifications. In case of chlorpheniramine maleate tablets, standard deviation of active ingredient content of B maker was 4.1% and that of C maker 7.1%.

• 한국수학사학회지
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• 제17권4호
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• pp.37-44
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• 2004

힐베르트 시지지 정리와 그에 따른 분해에서 호몰로지 대수의 흔적을 찾을 수 있다. 1950년대에 이르러 대수 위상의 발달과 함께 그의 이론적인 도구로서 호몰로지 대수의 실질적인 시작을 볼 수 있다. 1956년 쎄레는 정칙 국소환의 대역적 차원이 유한하다는 것을 증명하였는데, 이 정리는 호모로지 대수적인 문제 풀이에서 근본적인 도구를 제공하고 있다. 호모로지 대수에서 토르를 구하고 그의 깊이를 계산하는 것은 어려운 문제인데, 이 논문에서는 1961년 오슬랜더가 제시한 토르 가군의 깊이에 관한 문제와 그에 따른 토르 게임(Tor game)에 대하여 논하고자 한다.

• 통합자연과학논문집
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• 제4권1호
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• pp.15-22
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• 2011

In this study, liquid with carbonized artemisia was developed for the first time that can be used as food additives and outside medicinal agents by burning artemisia species such as Artemisia dubia wall, Artemisia capillaris Thunb, Artemisia montana (Nakai) Pamp), Artemisia keiskeana Miq, Leonurus Japonicus Houtt. etc. In addition, edibility of recovered liquid with carbonized artemisia was verified by comparing the contents according to each ingredient with common refined pyroligneous liquid through the analysis of 9 kinds of organic acid by the species of artemisia, methanol and ethanol. Besides, the result of antimicrobial activities on six kinds of food spoilage and food poisoning bacteria observed by paper disc method for liquid with carbonized artemisia indicated that those two liquids showed strong antimicrobial. At the concentration of 1.5 mg/disc, clear zone for S. sonnei and S. aureus, L. monocytogenes was 13~16 mm, and they showed stronger antimicrobial activities than other strain.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2019년도 춘계학술대회
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• pp.118-118
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• 2019

Abeliophyllum distichum Nakai belonging to Oleaceae is only species in Korean endemic genus, Abeliophyllum. Abeliophyllum distichum (AD) is divided into various types according to flower shape and color. AD is known to have various colors such as white, pink, and ivory. Recently, light yellow flowers have been registered as new varieties (Okhwang 1ho). To date, various ecological and morphological studies on AD have been carried out, but no studies have been made on the phytochemicals and activities according to various traits. In this study, we analyzed the phytochemicals and antioxidative activities of from four kinds of flowers (white, pink, ivory, light yellow) in full bloom. The contents of phytochemicals such as chlorogenic acid, Hirsutrin, Rutin, Acteoside and Isoacteoside were analyzed by HPLC. Antioxidant activity was evaluated by DPPH, ABTS. As a result, the content of each substance varied according to the flower color. These results will provide basic data for evaluating the usefulness of genetic resources in Korea and developing new functional materials in preparation for the Nagoya Protocol.

• Journal of Microbiology and Biotechnology
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• 제33권12호
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• pp.1552-1562
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• 2023

Soybean (Glycine max) is an important ingredient of cuisines worldwide. While there is a wealth of evidence that soybean could be a good source of macronutrients and phytochemicals with healthpromoting effects, concerns regarding adverse effects have been raised. In this work, we reviewed the current clinical evidence focusing on the benefits and risks of soybean ingredients. In breast, prostate, colorectal, ovarian, and lung cancer, epidemiological studies showed an inverse association between soybean food intake and cancer risks. Soybean intake was inversely correlated with risks of type 2 diabetes mellitus (T2DM), and soy isoflavones ameliorated osteoporosis and hot flashes. Notably, soybean was one of the dietary protein sources that may reduce the risk of breast cancer and T2DM. However, soybean had adverse effects on certain types of drug treatment and caused allergies. In sum, this work provides useful considerations for planning clinical soybean research and selecting dietary protein sources for human health.

• 한국식품영양과학회지
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• 제35권5호
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• pp.641-648
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• 2006

본 연구는 함초가루를 이용한 설기떡을 개발하기 위하여 재료의 최적 혼합비율을 찾는데 목적이 있다. 설기떡의 품질에 가장 영향을 미치는 수분, 함초가루, 설탕첨가율을 독립 변수로 설정하였고, 예비실험을 거쳐 수분 $13{\sim}18%$, 함초가루 $2{\sim}6%$, 설탕 $8{\sim}13%$의 범위에서 혼합물 실험계획법(mixture design) 중 D-optimal design을 이용하여 최적 재료 혼합비율을 찾고자 하였다. 각 설정된 범위를 입력하였을 때 10개의 실험점이 형성되었고, 4개의 반복점이 선택되어 실험점은 모두 14개가 설정되었다. 각 조건별 실험결과를 모델링화 하여 F-test를 통해 유의성을 검증한 결과 색도의 명도, 적색도, 황색도, 텍스쳐의 검성과 씹힘성, 관능검사 항목인 맛과 부드러운 정도는 linear 모델로 결정되었고, 텍스쳐의 경도, 관능검사의 색, 냄새, 촉촉한 정도, 전반적인 기호도는 quadratic 모델로 결정되었다. 모델의 적합성을 분석한 결과 모든 항목에서 probability가 모두 0.05% 이내에서 유의성을 보여 모델로서 적합함이 인정되었다. 반응표면과 trace plot의 결과 수분과 설탕첨가율이 높을수록, 함초가루 첨가량율이 낮을수록 명도는 높고, 적색도와 황색도는 낮았다. 텍스쳐의 경우 함초 첨가율이 증가할수록 경도, 검성, 씹힘성이 증가하여 함초가루의 첨가율이 높을 경우 설기떡의 부드러움을 저하하는 원인이 되었다. 관능검사 결과에서도 수분, 함초가루, 설탕을 많이 첨가할 경우에는 오히려 낮은 점수를 받았고, 특히 수분과 함초가루에 의하여 많은 영향을 받았다. 함초가루를 첨가한 설기떡의 최적 재료 혼합비율은 수치 최적화에서는 수분 15.2%, 함초가루 3.0%, 설탕 9.8%이었고, 모형적 최적화에서는 desirability가 0.620에 해당하는 수분 15.2%, 함초가루 3.1%, 설탕 9.7%로 수치 최적화점과 유사하게 나타났다.

• 유통과학연구
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• 제13권3호
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• pp.79-91
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• 2015

Purpose - First, the study identifies and analyzes consumer preferences with regard to health foods and supplements. Second, it identifies and analyzes consumer preferences with regard to the properties of Vitamin C supplements. Third, in order to provide a basic data for the development of Vitamin C supplements and to measure how consumers value the properties of different Vitamin C products, a consumer survey was conducted through the choice-based conjoint model. Based on the results, the research estimates consumers' relative product-related priorities as well as price levels and willingness to pay (WTP) for different product types, and makes suggestions regarding consumer-oriented new product development and progressive directions for the successful launch of health foods and supplements. Research design, data, and methodology - This study aims to define the attributes of health foods and supplements based on several characteristics including their natural ingredients, product price, product originality, natural ingredient content, and additional functional ingredients, and makes suggestions regarding strategic market pricing and product development for health foods and supplements according to customer attitudes and characteristics. The research used choice-based conjoint analysis methodology based on the Multinomial Logic Model and collected 94 questionnaires filled out by users of Korean Vitamin C supplements. Results - Product price is the most influential factor among the five analyzed properties. When consumers buy Vitamin C products, the relative significance level of four of the examined properties is as follows: 40.9% for product price, 23.3% for product originality, 21.9% for natural ingredient content, and 13.9% for additional functional ingredients. Vitamin C content is excluded as it is not a statistically significant factor. It is interesting that supplement manufacturers and retailers consider Vitamin C content to be very important whereas consumers do not regard it as an important factor at the time of purchase. The results for the marginal willingness to pay (MWTP) for each property of Vitamin C supplements show that consumers are willing to pay an additional 11,146 Korean won for a 50% increase in the natural ingredient content. With regard to product originality, consumers are willing to pay an additional 11,301 Korean won for products manufactured in Europe than for products manufactured in China. Moreover, consumers show a greater preference for products manufactured in Korea than in Europe. However, consumers are not willing to pay more for additional Vitamin C or additional functional ingredients added to Vitamin C products. Conclusions - According to the results of consumer research on Vitamin C supplements, which represent a popular health food supplement in Korea, most Korean health food and supplement companies are not consumer- or market-oriented when developing new products. Companies gather information from either R&D specialists or sales managers and their opinions are highly reflected in new product development. The study's results will help companies recognize the importance of understanding consumers' unmet needs in advance to develop new products in the future.

• 한국식품조리과학회지
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• 제22권5호통권95호
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• pp.666-680
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• 2006

To obtain basic data for the utilization of saltwort (Salicornia herbacea L.) as a functional ingredient in steamed foam cake, the optimum component ratios for major raw ingredients (saltwort, salt, and wheat flour) as independent variables that affect the product quality were scientifically determined using RSM (response surface methodology) technique. A three-factor and five-level rotational central composite design was used for treatment arrangement. The complete design consisted of 16 experimental points. The three independent variables selected for the RSM experiment were amounts of saltwort (X$_1$, 5${\sim}$25 g), salt (X$_2$, 0${\sim}$10 g), and wheat flour (X$_3$, 470${\sim}$530 g). The optimum responses in specific gravity of the batter and volume, color, texture, and sensory evaluation result of the cake were obtained. The specific gravity and viscosity of the batter at p<0.01 was verified from the regression curve. The characteristic of the batter was influenced by all independent variables, but was extremely dependent on the amount of saltwort ordinary points of the surface responses from the batter formed the minimum points for specific gravities of the batter while viscosities of the batter appeared with the saddle points. Analysis of the response indicated that the amount of saltwort was the most influential factor over the physical properties of the cake, among the dependent variables. Ordinary points of the surface responses from the cake formed the maximum points for loaf volume, hardness gumminess, and chewiness, while Hunter colorimetric parameters appeared with the saddle points. The result indicated that level of the saltwort deviating more or less from the optimal amount decreased the volume and increased the specific gravity with less tender product. Ordinary points of the surface responses of the sensory evaluation scores from the cake formed the maximum points for appearance, flavor, softness, and overall acceptability, while color values appeared with the saddle points. The result also indicated that the level of the saltwort deviating more or less from the optimal amount reduced the preference for the product. Integration of the optimum responses common to all dependent variables that overlapped all the contour maps finally indicated that the combination of 8.3${\sim}$13.8 g saltwort, 2.5${\sim}$6.6 g salt, and 486.5${\sim}$511.5 g wheat flour under the selected preparation recipe optimized the physical and sensory properties in the teamed foam cakes. Practical preparation of the product with median amounts of the ingredients, i.e., 11.0 g saltwort, 4.6 g salt, and 499.0 g wheat flour resulted in similar qualities to the predicted responses. In conclusion, these study results indicated that preparation of steamed foam cake with added saltwort ingredient could potentially produce a more nutritious product with less salt. Further research is required to acquire the optimum levels for sub-ingredients to improve the product quality.

• 한국산학기술학회논문지
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• 제21권10호
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• pp.64-71
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• 2020

본 연구에서는 미세조류 Haematococcus pluvialis의 성장에 미치는 배양 배지와 광원의 영향을 평가하기 위해 제한 성분 배지인 Modified Bold's Basal Medium (MBBM) 와 상업용 액체 비료 배지인 Neo, 그리고 파장이 서로 다른 7개의 광원을 사용하여 H. pluvialis를 39일 동안 배양하고 성장률을 비교하였다. 그 결과 제한 성분 배지인 MBBM에서 H. pluvialis의 성장은 fluorescent light 광원에서 세포 성장이 가장 높게 나타난 반면, blue+red LED에서 세포 성장이 가장 낮게 나타났다. 상업용 배지인 Neo에서 H. pluvialis의 성장은 fluorescent light 광원에서 세포성장이 가장 높게 나타났으며, blue LED에서는 세포 성장이 가장 낮음이 확인되었다. 본 연구를 통해 MBBM 배지가 Neo 배지보다 우수한 결과를 나타내었으며 또한, MBBM 배지를 이용하여 fluorescent light에서 성장한 미세조류는 본 연구에서 가장 우수한 세포 성장 결과를 보였다. 이러한 결과는 이차대사산물 생산을 위한 H. pluvialis 배양에서 배지, 광원과 광량을 최적화한 것으로 미세조류 대량 배양에 기초 자료로써 유용하게 활용될 것이다.

• 대한화장품학회지
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• 제50권2호
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• pp.153-161
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• 2024

비타민 D는 주로 자외선에 의해 피부에서 만들어지는 지용성 비타민이다. 멜라토닌과 함께 대표적인 '크로노바이오틱(chronobiotic)' 물질로써 피부가 낮과 밤을 구분하는데 중요한 역할을 한다. 하지만 비타민 D는 조효소 역할을 하는 비타민이자 여러 종류의 유전자 발현을 조절하는 호르몬적 역할을 하기 때문에 화장품에 직접적으로 사용할 수 없다. 따라서 화장품에 사용할 수 있는 비타민 D 전구체인 프로 비타민 D (7-dehydrocholesterol)의 피부 효능에 대해서 알아보고자 하였다. 그 결과, 프로 비타민 D는 멜라닌 생성 효소인 타이로시네이즈(tyrosinase)의 단백질 발현을 억제하여 멜라닌 생성을 억제할 수 있음을 확인할 수 있었다. 이와 같은 피부톤 케어 효과는 인공 피부에서도 검증되었다. 또한 프로 비타민 D는 피부 염증을 일으키는 TNFa의 발현을 억제하고, 자외선에 의해 비타민 D로 전환되면 항균 펩타이드인 CAMP (LL-37)의 발현을 증가시킨다는 것이 확인되었다. 프로 비타민 D가 멜라닌 생성을 억제하는 것은 멜라닌이 자외선을 흡수하여 프로 비타민 D가 비타민 D로 전환되는 것을 억제하기 때문인 것으로 보인다. 따라서 화장품 제형에 프로 비타민 D를 활용한다면 피부톤을 조절하고 피부 면역을 증진시킴과 동시에 일상 생활 속에서 자외선에 의해 비타민 D 전환되면 다른 피부 효능, 즉 피부 항노화, 장벽 기능 향상 등도 기대할 수 있을 것으로 생각한다.