• Journal of Aquaculture
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• v.19 no.4
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• pp.315-322
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• 2006

The objective of the present study was to investigate the expression of heat shock protein 90 (HSP90) and 70 (HSP70) mRNA as cellular stress responses, the levels of plasma cortisol with glucose as neuro-endocrine stress responses during water temperature rising in freshwater adapted black porgy, Acanthopagrus schlegeli. A cDNA fragment of 891 (HSP90) and 465 (HSP70) bp was cloned from black porgy testis by Reverse transcription-polymerase chain reaction (RT-PCR) with primers designed from the conserved regions of other teleost. The PCR product of HSP90 showed very high homology to red seabream (99%), rainbow trout (95%), Atlantic salmon (94%), zebrafish (94%) HSP90, HSP70 of black porgy was also highly similar to those of rainbow trout (96%), silver seabream (95%), zebrafish (95%) HSP70. Water temperature rising ($20{\sim}30^{\circ}C$) induced elevation of HSP90 mRNA in black porgy gonad, liver, brain, intestine and kidney, whereas it resulted in an induction of the HSP70 mRNA expression in gonad only. Plasma cortisol levels increased significantly at $30^{\circ}C$ in the fish compared to those at $20^{\circ}C$. Glucose levels of the fish showed a tendency of co-increase with cortisol during water temperature rising. These results suggest that increased HSP90 mRNA in liver with plasma cortisol following heat shock may be related to increasing glucose for homeostasis in this species.

• The Southeast Asian review
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• v.21 no.2
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• pp.329-358
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• 2011

The pottery and porcelain of Myanmar is very various such as Celadon, Black glazed large Jar and White galzed Jar painted Green Colour. In these Myanmarese Ceramics, Black glazed large Jar is very important to understand the Character and Role of Myanmar Ceramics. The description on the Black glazed large Jar of Myanmar is seen in several Books such as a travel essay of Ibun Battuta, Duarte Barbosa, The book of Duarte Barbosa: A Account of the Contries Bordering on the Indian Ocean and their Inhabitants, Jan Huygen van Linschoten, Volker, T., Porcelain and the Dutch East India Company These descriptions on the Black glazed Jar in these Books are important evidence to discovery the existence of it and its Types and Price and Use. The appearance of Black glazed Jar of Myanmar is considered in the Middle of 14C with the description of the Book of Ibn Battuta. Furthermore, Excavated from the Shipwreck of China in the Sinan, Chellanamdo, it is certain that the Black glazed large Jar was already existed in the early of 14C. And it was considered that the Shipwreck of China in the Sinan, Chellanamdo was started from Ninbo(寧波) of China to the destination of Japan with the Inscrition made Bamboo. So we know that The route of $Ninbo{\rightarrow}Korea{\rightarrow}Japan$ is very important in the Trade Ceramics of East Asia in 14C. And The size of Black glazed Jar has 3 types, Large, Middle and Small. The large type is used as a Tools for Water and Oil. The small type is the personal bottle for drinking. The Price of Black glazed Jar of Myanmar was changed as times go by. The price of the late of 16C and the early of 17C is 30 prolin and the late of 17C is 8 Prolin. The price of the Black glazed Jar of Myanmar in the late of 16C and the early of 17C is estimated 3 times for the price of the late of 17C. and This change of the price of Myanmarese Black Glazed Jar is decided on the Demand and Supply. and the Black glazed Jar of Myanmar was mainly used for the tools for Morpin in the year of 1620 and for Salt and Sugar in the year of 1640 and for Water and Oil in the late of 17C.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.05a
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• pp.261-262
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• 2000

Juvenile black rockfish, Sebastes schlegeli is an important commercial species along the coast of Republic of Korea. The black rockfish possesse some desirable characteristics for aquaculture including tolerance to cold water and handling, and receptivity to induced spawning in captivity. (omitted)

• Journal of the Korean Home Economics Association
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• v.39 no.1
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• pp.91-102
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• 2001

The non-starch polysaccharides in the cell wall of rice, glutinous rice, and black rice, were analyzed. They were fractionated into fractions; water-soluble, hot writer-soluble, ammonium oxalate-soluble, sodium hydroxide-soluble, potassium hydroxide-soluble, and the alkali-insoluble, according to the solvent solubility. The dietary fiber contents were 5.4% in glutinous rice, 4.2% in rice and 7.5% in black rice. The sodium hydroxide soluble fibers were abundant in each kind of rice, especially 4.01% in black rice. The water soluble fibers were 80% of dietary fiber in glutinous rice, 66% in rice, 86% in black rice. It was supposed that the content of the water soluble fibers in rice was increased by pounding. Pectic substances in water soluble fibers, hot water soluble fibers, and ammonium oxalate soluble fibers fraction, were 2.4% in glutinous rice fraction,1.59% in rice, and 1.12% in black rice. Alkali soluble fibers were considered as hemicellulose. Black rice contained 5.80% of hemicellulose, which was more than twice as much as glutinous rice(2.58%) and rice(2.22%). Alkali insoluble fibers were considered as cellulose, which showed no considerable difference. Among samples content of uronic acid in glutinous rice, rice and black rice were 0.9%, 0.66%, 1.8% respectively. Uronic acid of black rice was twice more than other samples tested. The fraction of black rice that uronic acid was extracted at most was the fraction of sodium hydroxide. Mono saccharides of the fraction was the glucose, the arabinose, the xylose.

• Journal of Life Science
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• v.28 no.9
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• pp.1068-1075
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• 2018

Kaempferia parviflora, an herbaceous plant in the family Zingiberaceae, is popular in many tropical regions. It is called as black ginger or krachaidum in Thailand and Laos, and its raw or dried root have been used as spices and teas. The rhizomes also have been traditionally used to treat gastrointestinal disorders, ulcers, gout, dysentery, allergies and to improve physical work capacity. Recently, its anti-obesity, anti-oxidant, anti-inflammatory and blood clot-lysis activities were reported. In this study, the anti-thrombosis activity of black ginger was investigated, since improvement in blood fluidity leads to the prevention of various lifestyle-related diseases. The hot water and ethanol extract and their subsequent solvent fractions (hexane, ethylacetate, butanol fractions and water residue) were prepared, and their anti-coagulation and platelet aggregation inhibitory activities were determined, respectively. Among the black ginger extracts and their fractions, the ethylacetate fraction (EAF) of ethanol extract only showed significant extensions of blood coagulation time determined by thrombin time (TT), prothrombin time (PT), and activated partial thromboplastin time (aPTT). At 5 mg/ml concentration, TT, PT and aPTT were extended to 1.22, 1.49 and >15-folds compared to non-treatment. The EAFs of ethanol and hot water extract showed strong inhibitions against collagen-induced platelet aggregations, which are comparable to inhibitions of aspirin. Also the EAFs from black ginger did not show any hemolysis activity against human RBC up to 0.5 mg/ml. Our results suggest that the EAF of black ginger has a potential as novel anti-coagulation and ant-platelet aggregation agent. This report provides the first evidence of anti-coagulation activity of black ginger.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.339-342
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• 2002

This study was comparised physical properties of waxy black rice and waxy rice. In case of physical properties of kernels, weight, length, length/width ratio and volume of waxy black rice were higher than those of waxy rice but width and density were very similar. Moisture gain of kernels of waxy black rices was increased continuously to 40 min. at various soaking temperatures ($20{\sim}50^{\circ}C$) and the water uptake rate constants ($k_0$) of waxy black rices during storage at $20{\sim}50^{\circ}C$ were also increased. The water uptake rate constant ($k_0$) of waxy rice ($0.058\;min^{-1/2}$) was the more fast than that of waxy black rice ($0.033\;min^{-1/2}$) during storage at $4^{\circ}C$. Also hardness reduced rate constant($-k_0$) of waxy rice ($0.048\;min^{-1}$) were the more fast than that of waxy black rice ($0.022\;min^{-1}$) about two times.

• Korean journal of food and cookery science
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• v.28 no.1
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• pp.25-32
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• 2012

This study was carried out to evaluate biological activities concerning extracts according to extraction methods from unripened fruit of Rubus coreanus Miq. The extraction methods were HWE (hot water extraction for 4 hr at $100^{\circ}C$), SFE (extraction for 3 hr at $40^{\circ}C$ under 300 bar, 100% of $CO_2$ fluid), USE (ultrasonification extraction for 4 hr at $50^{\circ}C$ with water), USE+HWE (hot water extraction for 2 hr at $100^{\circ}C$ after ultrasonification process for 2 hr), VE (vacuum extraction for 4 hr at $90^{\circ}C$ under 0.9 bar with water). VE extract showed the highest contents of total polyphenol ($178.78{\pm}3.79\;mg/g$) and total flavonoid ($40.93{\pm}0.68\;mg/g$). $IC_{50}$ values of DPPH radical scavenging activity, linoleic acid peroxidation inhibition activity and LDL (low density lipoprotein) oxidation inhibition activity of HWE extract showed the lowest $35.39{\pm}0.25{\mu}g/mL$, $12.61{\pm}0.31{\mu}g/mL$ and $1.31{\pm}0.02{\mu}g/mL$ among other all extracts, respectively. $IC_{50}$ values of ${\alpha}$-glucosidase inhibitory activities of VE and HWE extracts showed lower $14.34{\pm}0.20{\mu}g/mL$ and $15.83{\pm}0.20{\mu}g/mL$ than those of other extracts, respectively. Specifically, HWE and VE extracts have relatively better biological activities than other extracts; these could be potentially used as a bioactive source for health functional foods.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.16-26
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• 2016

In this study, we aimed to develop functional vinegar with different levels of black garlic through two stages of fermentation. Black garlic vinegars were prepared from black garlic and water (w/w) mixed with 1:2 (BG3), 1:5 (BG6), 1:9 (BG9) and 1:11 (BG12), and adding the sugar by adjusting the soluble solids content to $14^{\circ}Brix$. The alcohol content of black garlic vinegar was 5.2-5.5% after 7 days of alcohol fermentation at $25^{\circ}C$. Acetic acid fermented was at $30^{\circ}C$ for 25 days and samples were taken at 3, 6, 9, 12, 15, 20 and 25 days. The pH of black garlic vinegar was not significantly different among the samples, but acidity was increased during fermentation. Total polyphenol contents showed irregular changes with the fermentation periods and were higher by black garlic content. At 25 days fermentation, total polyphenol contents were 18.96-56.56 mg/100 mL. Acetic acid content of black garlic vinegars was higher than other organic acids. S-allyl cysteine (SAC) contents of BG3 and BG6 were 13.03-14.54 and 1.69-2.20 mg/L, respectively. However SAC was not detected in BG9 and BG12. In 25 days fermented black garlic vinegar, the major mineral was K with a content ratio of 61-68% of total minerals. The DPPH and ABTS radical scavenging activity of 25 days fermented black garlic vinegar were stronger at higher black garlic content.

• Textile Coloration and Finishing
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• v.8 no.1
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• pp.83-89
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• 1996

Carbon black has been used as a particulate soil to prepare artificial soiled fabrics for detergent study but it has two major defects. The one is the difficulty of quantitative analysis of carbon black for evaluate the detergency, the other is that there is no reliable correlation between the removal of carbon black and oily soil which is the major component of natural soil. In this study ferric oxinate was used as a particulate soil since it is in black color and can be soiled on fabric by suspension in water or by solution in chloroform and it is easily analysed quantitatively by extracting it from soiled fabric with chloroform to get correct value of soil removal. The characteristics of soil removal of ferric oxinate were compared with that of carbon black and Sudan black, an oil soluble dye, which had been proved that it's detergency correlated with that of oily soil The soil removal of ferric oxinate and Sudan black estimated from quantitative analysis and from K/S value were in good agreement whereas the result calculated by simple reflectance was consistently low. The soil removal of ferric oxinate was exceeded from that of carbon black without regard to surfactants, Triton and Las, but the effect of washing conditions such as temperature and washing time on soil removal of both soils with different suffactants showed no considerable difference. Though the soil removal of Sudan black was little effected by the conditions, the soil removal in Triton exceeded considerably that of in Las, which is the characteristic of oily soil. Thus the soil removal of Sudan black was in good agreement with ferric oxinate in Triton, a non-ionic surfactant, and with carbon black in Las, an artionic surfactant. We concluded that ferric oxinate is a more realistic model particulate soil for artificial soiled cotton fabric washed with non-ionic surfactant than carbon black.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.864-871
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• 2010

White and black garlic pastes were fermented by Leuconostoc mesenteroides and evaluated for its rheological and functional properties such as consistency, antioxidant and angiotensin converting enzyme inhibitory activity. The pH, acidity and solid content of black garlic paste were 4.60, 1.23%, 22.63%, respectively. The viable cell counts and consistency of fermented garlic was decreased by adding higher amounts of black garlic paste. Fermentation of white garlic (40%)/black garlic (10%) showed viable cell counts of $1.6\times10^{11}$, fluid consistency of 9.31 $Pa{\cdot}s^n$. Water and 70% ethanol extract from fermented garlic showed the polyphenol content of 6.29mg/mL and 5.99 mg/mL, respectively. Also, water extract indicated the DPPH radical scavenging effects and angiotensin converting enzyme (ACE) inhibitory activity with $IC_{50}$ 1.03 mg/mL and $IC_{50}$ 68.54 mg/mL, respectively. ACE inhibitory activity was increased with adding black garlic paste. Conversion of sucrose into dextran polymer in fermented garlic was drastically decreased by the addition of black garlic paste, indicating from 85% (0% black garlic) to 20% (20% black garlic) conversion yield. Garlic paste fermented with 10% black/40% white garlic showed the decrease in consistency and viable cell counts during both cold and freezing storages. In particular, consistency of fermented garlic was lower during freezing storage than cold storage, and the viable cell counts was drastically decreased after storage for 2 weeks.