• Journal of the Korean Society of Propulsion Engineers
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• v.15 no.5
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• pp.48-53
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• 2011

We investigated thermal stability improvement of exo-tetrahydrodicyclopentadiene (exo-THDCP) with thermal stabilizers (additives). The reaction products were sample during the reactions. The compositions of products were determined by gas chromatography-mass spectrometry (GC-MS) to measure thermal decomposition products of exo-THDCP and to specify mechanism for thermal stabilizers. Hydrogen donors (thermal stabilizers) such as 1,2,3,4-tetrahydroquinoline (THQ), benzyl alcohol (BnOH) increased thermal stability of exo-THDCP. These materials donated hydrogen to radical of exo-THDCP produced after initiation of exo-THDCP. We found that stabilization of exo-THDCP radicals decreased activity of primary products of exo-THDCP and lowered formation of secondary products (above-$C_{11}$ products).

• KSBB Journal
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• v.23 no.2
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• pp.118-124
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• 2008

Three kinds of bacteria that influence Kimchi fermentation, Lactobacillus plantarium for acidity, Leuconostoc mesenteroides for ripening Kimchi, and Pichia membranifaciens for decreasing Kimchi quality, were regulated by natural products including Theae folium, Taraxacum coreanum, Brassica juncea, Astragali radix, Gynostemma pentaphyllum, Camellia japonica, Agaricus blazei, and Cordyceps militaris. The common prescription combined T. folium, T. coreanum and C. militaris and simultaneously regulated these 3 bacteria as follows: the growth of L. plantarium and P. membranifaciens were inhibited and L. mesenteroides was promoted. The most effective mixing ratio was T. folium: T. coreanum: C. militaris = 3:2:1. With this new prescription, deep flavor, extended preservation, and a special taste are expected in the Kimchi due to these natural products.

• Journal of Ginseng Research
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• v.33 no.1
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• pp.59-64
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• 2009

$Ca^{2+}$ and calmodulin (CaM), a key $Ca^{2+}$ sensor in all eukaryotes, have been implicated for defense responses of plants. Eukaryotic CaM contains four structurally and functionally similar $Ca^{2+}$ domains named I, II, III and IV. Each $Ca^{2+}$ binding loop consists of 12 amino acid residues with ligands arranged spatially to satisfy the octahedral symmetry of $Ca^{2+}$ binding. To investigate the altered gene expression and the role of CaM in ginseng plant defense system, cDNA clone containing a CaM gene, designated PgCaM was isolated and sequenced from Panax ginseng. PgCaM, which has open reading frame of 450 nucleotides predicted to encode a precursor protein of 150 amino acid residues. Its sequence shows high homologies with a number of other CaMs, with more similarity to CaM of Daucus carota (AAQ63461). The expression of PgCaM in different P. ginseng organs was analyzed using real time PCR. The results showed that PgCaM expressed at different levels in young leaves, shoots, and roots of 3-week-old P. ginseng. In addition, the expressions of PgCaM under different abiotic stresses were analyzed at different time intervals.

• Journal of the Korean Ceramic Society
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• v.17 no.2
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• pp.96-100
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• 1980

The castable refractory, CaO.$2Al_2O_3$ is a useful alumina cement for iron, steel and cement for iron, steel and cement industries, however it is difficult to produce CaO.$2Al_2O_3$because of its high melting point(180$0^{\circ}C$) and narrow firing range. In this study, the coprecipitation method was used to produce CaO.$2Al_2O_3$ for lower temperature firing . This method involved the titration of mixed solution of calicum and aluminate which extracted from domestic kaolin with $NH4_OH$ solution under blowing $CO_2$ gas into the solution. The coprecipitate and its clacined products were analyzed by X-ray diffraction and DTA. The calcined products fired between 400 and 90$0^{\circ}C$ were amorphous, but at 100$0^{\circ}C$ the coprecipitate was converted into one compound, CaO$2Al_2O_3$. From those experimental results, it was found that we could synthesizze CaO.$2Al_2O_3$ at about 100$0^{\circ}C$ which is lower than conventional firing temperature by around 80$0^{\circ}C$. The refractoriness of this alumina cement was SK 34 and the compressive strength ( 1 day) was about 250kg/$\textrm{cm}^2$.

• Journal of Ginseng Research
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• v.32 no.3
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• pp.232-237
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• 2008

Cinnamoyl-CoA reductase (CCR, EC 1.2.1.44) catalyses the reduction of cinnamic acid CoA esters into their corresponding aldehydes, the first step of the phenylpropanoid pathway specially dedicated to monolignol biosynthesis. A cDNA clones encoding CCR have been isolated from Panax ginseng C.A. Meyer and its expression was investigated in response to abiotic stresses. The cDNA, designated PgCCR which is 865 nucleotides long and has an open reading frame of 590 bp with a deduced amino acid sequence of 176 residues. The PgCCR encoded protein possesses substantial homology with CCRs isolated and cloned from other sources; the highest identity (51.8%) was observed with CCR from Tomato (Lycopersicon esculentum). Under various stress conditions, expression patterns of the PgCCR were highly induced in adventitious and hairy roots by several abiotic stresses. These results indicated that PgCCR plays protective role against diverse environmental stresses.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1480-1483
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• 1998

To know the probable storage conditions for commercially prepared ‘baked egg’ and ‘rolled egg’ products, microbes and quality changes for samples immediately after the production and stored under the several conditions were tested. Sealed samples were stored at 5, 10, 15, $20^{\circ}C$, respectively and tested at 1 or 2-days intervals, opened samples were stored at 15, 20, 30, $37^{\circ}C$, respectively and tested at 6-hr intervals. Coliform bacteria, E. coli, Salmonella, Staphylococci were not detected, and viable cell counts level was under $10^2\;CFU/g$ for samples immediately after the production. The higher the storage temperature and baked eggs rether than rolled eggs showed more rapid microbial growth for both samples. For sealed condition, 14-days at $5^{\circ}C$ for both samples, 7-days for rolled eggs and 5-days for baked eggs at $10^{\circ}C$ were kept their initial microbial level and favorable flavor. For opened condition, it showed remarkable microbial increase after $18{\sim}24\;hr$ for $15{\sim}20^{\circ}C$ and 12 hr for $30{\sim}37^{\circ}C$. From these results, used egg products samples are able to be stored more than 1-week at below $5^{\circ}C$ and opened samples need to be stored at cold storage. At room temperature, it egg products.

• Food Science and Preservation
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• v.14 no.3
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• pp.227-232
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• 2007

The development of an effective long-term storage protocol for harvested fresh pepper is urgently required to increase the market for pepper products. The protocol must minimize quality loss, so that the product may be used either as a spice or as a raw material for processed pepper products, both in the home and in food processing plants. We investigated the optimum size of pepper fruits, freezing temperatures, storage periods, and thawing methods, to establish an optimum storage protocol. This study was conducted not only to develop freezing and thawing methods for long term storage of harvested red pepper, but also to develop processed pepper products utilizing the stored pepper. We aimed to expand the pepper products market and to increase the incomes of pepper growers. Whole red pepper, sliced red pepper, and crushed red pepper were frozen and stored at $-5^{\circ}C,\;-20^{\circ}C,\;or\;-40^{\circ}C$. The soluble solid content and the vitamin C level showed maximal stability at $-40^{\circ}C$, although total free sugars decreased on storage at all temperatures tested. Such Changes were more marked at $-5^{\circ}C$ than at the other(lower) temperature tested. The vitamin C content of whole red pepper was higher than that of sliced red pepper or crushed red pepper. Room-temperature thawing resulted in twice the drip loss seen on low temperature($5^{\circ}C$) thawing or microwave oven thawing. Brown discoloration was a serious problem with room temperature thawing. Total free sugars were higher in samples thawed at low temperature or in the microwave oven, compared to the level seen after room-temperature thawing. pepper samples thawed at low temperature scored higher in sensory tests than samples thawed at room temperature.

• Agribusiness and Information Management
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• v.6 no.2
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• pp.1-12
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• 2014

HMR is a home-style food product designed for convenience and cooked outside the home leaving out cumbersome cooking process and consumed at home. The present paper aims to find out factors that influence the consumption of HMR by analyzing data on food consumption during the 3 years between December 2010 and November 2013. Following the classification of Costa et al. (2001), this study categorized HMR products as 3 types as follows: C1 (ready to eat), C2 (ready to heat) and C3 (ready to cook), and examined factors affecting purchase rate and per capita purchase price for each type of HMR product. The results of our analysis show that only the purchase rate of C3 products was influenced by whether the purchaser was housewife with job or not. For those who do not live together with parents, per capita purchase price for HMR was high; and the more they ate out, the higher the purchase rate of HMR was.

• Korean Journal of Clinical Pharmacy
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• v.10 no.2
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• pp.68-73
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• 2000

The bioequivalence of two omeprazole preparations was evaluated following their oral administration to 16 normal volunteers. The test product was 'Ulpro tablet' made by Boryung Pharmaceutical Co. and the reference was 'Losec capsule' made by Yuhan Corp. After one capsule or tablet containing 20 mg omeprazole was administered, blood was taken at predetermined time intervals and the concentration of the drug in plasma was determined with an HPLC method. AUC and $C_{max}$ were determined and analyzed statistically for the evaluation of bioequivalence of the two products. The differences in AUC and $C_max$ between two products were $0.45\%\;and\;2.83\%$, respectively. The powers for AUC and $C_{max}\;were\;89.2\%\;and\;>90\%$, respectively. Confidence intervals were within $20\%$ for AVC and $C_{max}$All of these parameters met the criteria of KFDA for bioequivalence, indicating that 'Ulpro tablet' is bioequivalent to 'Losee capsule.'

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.802-810
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• 2018

This study estimated the effect of drone pupa meal (DPM) added as replacement of sodium nitrite (SN) and vitamin C (VC) on physico-chemical quality characteristics of emulsion-type sausages. Samples were prepared either with 150 ppm SN+200 ppm VC (control); 75 ppm SN+100 ppm VC+6.015% DPM (T1); or 12.03% DPM (T2) and then stored at $4^{\circ}C$ for 30 days. The pH value decreased (p<0.05) with increase in the levels of DPM. Moisture and protein content decreased (p<0.05) but fat and ash content increased (p<0.05) with higher levels of DPM. T1 and T2 had higher (p<0.05) saturated fatty acids content and lower (p<0.05) unsaturated and polyunsaturated fatty acids content compared to the control. Lower (p<0.05) $L^*$ and $a^*$ values and higher (p<0.05) $b^*$ and $h^{\circ}$ values were exhibited in the T1 and T2 than in the control; and $C^*$ value was the lowest (p<0.05) in T2. The TBARS content was the highest (p<0.05) in T2, especially, 2 times higher (p<0.05) than in the control. T1 and T2 had harder (p<0.05) texture compared to the control. These findings suggest that the DPM has no replacement effects against SN and VC in emulsion-type sausage, but it has negative effects on color, lipid oxidation stability, and texture.