• The Korean Journal of Physiology and Pharmacology
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• v.9 no.4
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• pp.187-193
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• 2005

Several signal transduction pathways have been implicated in ischemic preconditioning induced by the activation of ATP-sensitive $K^+$ $(K_{ATP})$ channels. We examined whether protein kinase C (PKC) modulated the activity of $K_{ATP}$ channels by recording $K_{ATP}$ channel currents in rabbit ventricular myocytes using patch-clamp technique and found that phorbol 12,13-didecanoate (PDD) enhanced pinacidil-induced $K_{ATP}$ channel activity in the cell-attached configuration; and this effect was prevented by bisindolylmaleimide (BIM). $K_{ATP}$ channel activity was not increased by $4{\alpha}-PDD$. In excised insideout patches, PKC stimulated $K_{ATP}$ channels in the presence of 1 mM ATP, and this effect was abolished in the presence of BIM. Heat-inactivated PKC had no effect on channel activity. PKC-induced activation of $K_{ATP}$ channels was reversed by PP2A, and this effect was not detected in the presence of okadaic acid. These results suggest that PKC activates $K_{ATP}$ channels in rabbit ventricular myocytes.

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.54-58
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• 2016

Physicochemical and sensory characteristics of persimmon jelly products with different levels (3, 5, and 7% w/w) of Daebong ripened persimmon puree was investigated. The moisture content of all jelly products used in this experiments was maintained within $8{\pm}2%$ of the products. Levels of crude chemical composition (moisture, crude protein, crude lipid, and crude ashes), texture, soluble materials, vitamin C, dietary fiber and ${\beta}$-carotene were increased as amount of puree addition increased in the products. Color values, $L^*$, $a^*$, and $b^*$ of the persimmon jelly products were 33.08-42.04, 0.93-1.31 and 8.85-11.21, respectively. There was no significant difference in pH (5.51-5.61) as the levels of Daebong ripened persimmon puree increased. Sensory evaluation in terms of appearance, color, taste, flavor, chewiness, and overall acceptance resulted in the highest score in the persimmon jelly product with 5% level of Daebong ripened persimmon puree. In conclusion, level of Daebong ripened persimmon puree affected color value, texture and vitamin C, dietary fiber, and ${\beta}$-carotene content of the persimmon jelly products. In addition, optimum level of Daebong ripened persimmon puree would be 5% for manufacturing the persimmon jelly product.

• YAKHAK HOEJI
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• v.30 no.1
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• pp.14-23
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• 1986

This study was conducted to investigate the correlation between the dissolution rates and the bioavailabilities of commercial phenytoin products, and also the correlation between their biovailabilities in rabbits and those in humans. Dissolution test was conducted in pH 9. 0 alkaline borate buffer (0.2M) using basket method with seven phenytoin products commercially available. According to the dissolution rate, the phenytoin products were divided into three groups, such as rapid, intermediate and slow group. Three phenytoin products from each group were selected for the bioavailability test in rabbits and humans. The bioavailability test was carried out in rabbits and normal volunteers using cross over design. Single doses of 20mg/kg and 300mg/man were orally administered to rabbits and normal volunteers respectively. Average $C_{max}$, $t_{max}$ and AUC of three phenytoin products were determined from the serum concentration-time curve in rabbit and human experiments. The relative bioavailability evaluation was conducted using AUC of three phenytoin products. The correlations between the dissolution rate constants and bioavailabilities (AUC) of three phenytoin products in rabbits as well as those in humans were not found. Whereas, there was significant correlation between average AUC of three phenytoin products in humans and those in rabbits (r=0.993, p<0.1). From the results of this experiment, it can be concluded that the bioavailability of phenytoin products in humans may be predicted from the results of the rabbit experiment. Also it is assumed that the prediction of the bioavailability of phenytoin products in humans may be difficult from the only results of in vitro dissolution test.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.3
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• pp.130-138
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• 1981

Discoloration of canned boiled oysters during storage is one of the serious problems which affect the quality of the products as well as the nutritive value. Usually the factors influencing the quality of canned boiled oysters are the process of pretreatments and the storage temperature of the products. In the present work, the changes of the total chlorophylls and carotenoids in the meat and the viscera of oysters were determined in order to make certain the procedure of the discoloration. In addition, the amino-N and the available lysine as factors of the nutritive value were also checked. In case of treatment with additives, direct addition of syrups containing additives just before seaming or soaking boiled oysters into the solution of additives seemed to have mild effects on retardation of discoloration. The migration of carotenoids from the viscera into the meat was faster than that of chlorophyll resulting in yellowing of the Products preceded greening caused by the chlorophylls. Treatment with $0.5\%\; Na_{2}EDTA\;of\;2.5\%$ brine retarded discoloration and available lysine loss of the Products while sodium-polyphosphate accelerated them. It was probably due to that sodium-polyphosphate could affect the softening or breakdown of the muscle of oysters. But most of all, storage temperature of canned boiled oysters seemed to be the major factor influencing the discoloration and nutritive loss of the products.

• Journal of Hydrogen and New Energy
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• v.19 no.4
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• pp.299-304
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• 2008

Thermal decomposition of Ammonia Borane have been investigated with various analytical methods including TGA, TP-MS, DSC. By-products such as aminoborane and borazine were identified during hydrogen release by TGA, TP-MS analysis. $H_2$ release amount was measured at each temperature isothermally, which resulted in 7 wt% $H_2$ release at 130$^{\circ}C$. Moreover, higher temperature enhanced hydrogen release kinetics leading to shortened induction period from 20 min at 95$^{\circ}C$ to 0 min at 130$^{\circ}C$. Melting and decomposition at close temperature (4$^{\circ}C$ difference) caused the formation of thin foam during hydrogen release. Suppression of by-products and thin foam formation during hydrogen release is suggested as critical issues to realize chemical hydrogen storage system with ammonia borane.

• Preventive Nutrition and Food Science
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• v.6 no.4
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• pp.235-239
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• 2001

In order to enhance suitable processing methods of imported Pacific saury, Cololabis saira, storage stability of seasoned-dried Pacific saury (imported product) treated with liquid smoke (T2 product) was compared with a control (C, seasoning only) and T1 (treatment of 0.05% BHT instead of liquid smoke). The histamine contents of 3 seasoned-dried products were within a stable range (9.08 ~ 12.08 mg/100 g) during storage. The water activities of all products were in the 0.698 ~ 0.755 range. The viable cell count of T2 was lower than those of C and T1 during storage. The change in color values of C, T1 and T2 were not significant with increasing storage period. The results of the sensory evaluation during storage showed that the shelf-life of T2 was extended to 60 days, while those of C and T1 were limited to up to 45 days.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1285-1290
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• 2000

The objective of this study was to evaluate the characteristics on the thermal denaturation of free drip released from pork loin during chilled storage using DSC (differential scanning calorimetry) with pH, concentration of NaCl and phosphate. The increasing of pH stabilized the heat resistance of the proteins in drip. A $T_1$ greatly increased of $T_{max}$ by $6.33^{\circ}C$ incline from pH 5.5 to 6.5. And increasing the concentration of NaCl destabilized the heat resistance of drip. $T_1$ showed the greatest reduction of $T_{max}\;(9.41^{\circ}C)$ in the presence of 5% NaCl. The presence of STPP (Sodium Tripolyphosphate) enchanced the thermal stability of pork drip by $5.84^{\circ}C$ in the presence of 0.5% STPP. As temperature increased from 40 to $100^{\circ}C$, lightness $(L^*)$ increased from 41.1 to 69.5, while redness $(a^*)$ decreased from 26.70 to 5.40. Particularly, both values of $L^*-$ and $a^*-$ greatly changed by 78% from 40 to $60^{\circ}C$.

• Korean Journal of Microbiology
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• v.9 no.2
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• pp.47-54
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• 1971

This study is concerned to the microbial population and its effects in the fish paste products. Experimental results were summarized as following orders ; 1) The number of bacteria in accordance with raw materials and coocking site waas known to as ; Wheat flor - $7.0{\times}10^8$/gram , Brayed fish meat - $2.0{\times}10^7$/gram, Cooking table - $6.1{\times}10^6$/$1.54cm^2$Chopped fish meat -$4.1{\times}10^6$/gram, Wooden plate - $5.5{\times}10^5$/218.32cm, Sodium chloride - $8.8{\times}10^4$/gram, Wheat starch - $4.5{\times}10^4$/gram, Fish meat - $2.3{\times}10^4$/gram. However, there were a few bacterial numbers less than 300 per gram of raw materials, such as monosodium glutamate, tap water, sugar, saccharine and eggs. 2) Bacterial population in the raw materials might be changed according to the conditions of preservation. 3) When the heat tratment is used for the preservation, the thermal effects were rarely found at the interior part of fish paste products. Conduction of heat into the interior part dose not rise about $84^{\circ}C$ and the survival of bacteria could be possible under the condition. Therefore, cooking being used requires further studies. 4) Number of bacteria in the fish paste products sold in the market was higher on April and May than those on June. Especially on June, the number of bacteriz in the interior part were found higher than those in the exterior part of the products.

• Journal of the Korean Ceramic Society
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• v.54 no.2
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• pp.128-136
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• 2017

Fly ash from a circulating fluidized bed combustion boiler (CFBC fly ash) is very different in mineralogical composition, chemical composition, and morphology from coal ash from traditional pulverized fuel firing because of many differences in their combustion processes. The main minerals of CFBC fly ash are lime and anhydrous gypsum; however, due to the fuel type, the strength development of CFBC fly ash is affected by minor components of active $SiO_2$ and $Al_2O_3$. The initial hydration product of the circulating fluidized bed combustion fly ash (B CFBC ash) using petro coke as a fuel is Portlandite which becomes gypsum after 7 days. Due to the structural features of the portlandite and gypsum, the self-cementitious strength of B CFBC ash was low. While the hydration products of the circulating fluidized bed combustion fly ash (A CFBC ash) using bituminous coal as a fuel were initially portlandite and ettringite, after 7 days the hydration products were gypsum and C-S-H. Due to the structural features of ettringite and C-S-H, A CFBC ash showed a certain degree of self-cementitious strength.

• Natural Product Sciences
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• v.25 no.2
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• pp.130-135
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• 2019

The purification of the MeOH extract from Impatiens basamina by repeated column chromatography led to the isolation of one new tetrahydronaphthalene (1), together with eleven known compounds (2 - 12). The structure of the new compound (1) was determined by spectral data analysis ($^1H$ and $^{13}C$-NMR, $^1H-^1H$ COSY, HSQC, HMBC, NOESY, and HR-ESI-MS). Isolated compounds (1 - 12) were evaluated for their inhibitory effects on NO production in LPS-activated murine microglial BV-2 cells and their effects on NGF secretion from C6 glioma cells. Compounds 3, 7, and 10 reduced NO levels in LPS-activated murine microglial cells with $IC_{50}$ values of 26.89, 25.59, and $44.21{\mu}M$, respectively. Compounds 1, 5, and 9 upregulated NGF secretion to $153.09{\pm}4.66$, $156.88{\pm}8.86$, and $157.34{\pm}3.30%$, respectively.