• Bulletin of the Korean Chemical Society
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• v.27 no.6
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• pp.909-917
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• 2006

2,2-Dimethyl-3,4-dialkoxy-substituted 6-aminobenzopyran analogues (eg., 7 and 8) were identified as prolyl 4-hydroxylase inhibitors via a screening process using HSC-T6 and LI 90 cells that express an immortalized rat hepatic stellate cell line and as part of a test of the type I collagen contents employing the ELISA method. A subsequent lead optimization effort based on solid-phase parallel synthesis led to the identification of 2,2-dimethyl-3,4-dialkoxy-substituted 6-aminobenzopyrans as potent inhibitors of prolyl 4-hydroxylase.

• Proceedings of the Korean Society of Life Science Conference
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• 2007.10a
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• pp.79.2-79.2
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• 2007

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• Elastomers and Composites
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• v.40 no.3
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• pp.188-195
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• 2005

Chemical and physical changes and the contents of functional groups in the carbon black surface after the ozone treatment was investigated using elemental analysis, pH, tint strength, DBP, $N_2SA$, IA, and acid-base reaction. As the treatment time was increased, surface structure, particle size and surface area of carbon black did not change, while surface oxygen contents increased, and pH decreased and then saturated after $1{\sim}2$ hour. The contents of carboxylic, lactone, hydroxyl, and carbonyl groups were analyzed with four bases such as $NaHCO_3,\;Na_2CO_3,\;NaOH$, and $NaOC_2H_5$. Before oxidation, the carbonyl group was dominantly present on the surface, but by increasing the treatment time, the contents of the carboxylic and carbonyl groups increased to a saturated level after $1{\sim}2$ hour. Before and after the oxidation, the lactone and hydroxyl groups were nearly absent. These results showed that the reaction mechanism of carbon black and ozone is similar to that of ethylene and ozone. Weight of oxidized carbon black was increased after treating AIBN, while free radical was slightly decreased by ESR analysis. When carbon black was treated with organic compounds containing mercapto- groups, the results of ESR showed that free radical peak intensity was almost diminished compared to original carbon black.

• KSBB Journal
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• v.29 no.2
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• pp.106-111
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• 2014

Wheat sprout (Triticum aestivum) shows excellent nutritional and health effects due to the contents in amino acids, minerals, and other nutrients rich in chlorophyll and vitamins. In this study, spent coffee grounds were used to cultivate the wheat sprout for 12 day. An amount of 0%, 20%, 40%, 60%, 80%, and 100% (w/w, based on commercial sterile soil media) spent coffee grounds were used under the same conditions. Total length and weight of wheat sprout, aboveand below-ground length and weight, and the chloropyll contents were compared. Soil media were analyzed before and after wheat cultivation, showing that 40% and 60% (w/w) coffee media promoted wheat growth in view of length and weight. Chlorophyll contents in each group showed almost constant values, while 100% (w/w) coffee media led to a slight decrease. In conclusion, spent coffee grounds stimulated wheat growth, showing nearly stable contents of chlorophyll.

• Journal of the Korean Society for Heat Treatment
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• v.29 no.4
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• pp.176-180
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• 2016

In this study, a microstructural investigation was conducted on the cracking phenonmenon occurring during hot rolling of Fe-23Mn high-manganese steels with different aluminium and carbon contents. Particular emphasis was placed on the phase stability of austenite and ferrite dependent on the chemical composition. An increase in the aluminum content promoted the formation of ferrite band structures which were easily deformed or cracked. In the steels containing high carbon contents of 0.4 wt.% or higher, on the other hand, the volume fraction and thickness of ferrite bands decreased and thus the cracking frequency was significantly reduced. Based on these findings, it is said that the microstructural evolution occurring during hot rolling of high-manganese steels with different aluminium and carbon contents plays an important role in the cracking phenomenon. To prevent the cracking, therefore, the formation of second phases such as ferrite should be minimized during the hot rolling by the appropriate control of the chemical composition and process parameters

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.3
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• pp.366-370
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• 1999

Samples of whole plant, leaf and stem of Akbar, Neelum, UM-81 and lZ-31 cultivars of maize fodder harvested up to 14 weeks at different growth stages were drawn and analysed for dry matter contents and various cell wall constituents such as NDF, ADF, hemicellulose, cellulose, lignin, cutin and silica. The dry matter contents of whole maize plant, leaf and stem increased significantly (p<0.01) with advancing plant age. Maximum dry matter was found in the leaf fraction of the plant. The cell wall components continued to increase significantly (p<0.001) in whole maize plant and its morphological fractions as the age advanced. Maximum values for NDF, ADF, cellulose and lignin were observed in stem followed by whole plant and leaf, whereas hemicellulose, cutin and silica contents were higher in leaf fraction of the plant. The cultivars were observed to have some effects on chemical composition of all plant fraction. The results indicated that maturity had a much greater effect on the concentration of all the structural components than did the cultivars. It was concluded that maize fodder should be cut preferably between 8th to 9th week of age (flowering stage) to obtain more nutritious and digestible feed for livestock. Among the maize cultivars, Neelum proved to be the best, due to its higher dry matter contents and lower lignin concentration.

• Journal of the Korean Society of Tobacco Science
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• v.22 no.2
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• pp.170-175
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• 2000

This study was carried out to compare the quality of licorices from various cultivating areas. licorice samples used in this study were collected from North-east and Sinkiang area in China, Mongolia, Uzvekistan and Kazahstan. The chemical components of licorice samples were analyzed and the signal patterns of the electracts were detected by the electronic nose. Contents of glycyrrhizin and glicyrrhizic acid, the key components of licorice were distributed in the region of 16.7～25.2% and 5.8～10.2%, respectively and were various according to the samples of the collected areas. In glycyrrhizin contents, root of Sinkiang showed the lowest value of 16.7%, and that of North-east the highest of 25.2%. In glycyrrhizic acid contents, root of Sinkiang showed the lowest of 5.8 %, and Kazahstan showed the highest of 10.2 %. Composition ratio of glycyrrhizin to glycyrrhizic acid was not always limear. As other components is other components affecting quality, contents of ash, starch and gums were 2.4～3.7%, 0.2～3.9%, respectively. When the headspace volatiles of licorices were analyzed using Electronic Nose System and the obtained data were interpreted using statistical method of MANOVA, characteristic patterns of licorices were different from each other according to collected area and its p value showed 0.0001. These results suggest that licorices may be discriminated from the collected areas by using Electronic Nose System.

• Journal of Fisheries and Marine Sciences Education
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• v.29 no.1
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• pp.325-331
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• 2017

This study was conducted the change of physico-chemical characteristics according to salt types; sun-dried salt, refined salt, Chinese sun-dried salt, salicornia herbacea salt and bamboo salt. As a results, volatile basic nitrogen(VBN) contents were 143.24-148.32 mg/100g, amino nitrogen(AN) contents were 1050.37-1096.91 mg/100g, total nitrogen(TN) contents were 1.62-1.78 %, moisture contents were 64.19-66.00 % and pH were 5.23-5.98. There are various type of salts that have difference in content of salinity, moisture, various mineral content, size and shape of salt crystal, granularity and chromaticity. In this study, Than the difference in the salt, difference in the fish sauce is determined to be insignificant, that is, there are no significant effect on the quality of the fish sauce according to the kind of salt.

• Journal of Ginseng Research
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• v.11 no.1
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• pp.84-89
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• 1987

The contents of some chemical constituents in several parts of Panax ginseng were investigated. Each part of ginseng was extracted with 70% ethanol and then water. The yield of extract was the highest in fine root, and relatively low in roughly dried ginseng and white ginseng, On the other hand, the contents of total sugars in white ginseng and seedling ginseng were high, but low in leaf and peel. The contents of crude protein in roughly dried ginseng and white ginseng were high, but those in leaf, rhizome (nod) and peel were low. The content of crude fat was higher in leaf than in other parts of ginseng plants and that was the lowest in fine root. Among free sugars, the content of fructose was high in leaf and rhizome, but that was the lowest in fine root. In the case of glucose content, leaf contained the highest amount, but fine root did the lowest. Sucrose contents in white, roughly dried and lateral roots were high, whereas that in leaf was low.

• Journal of Ginseng Research
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• v.20 no.1
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• pp.54-59
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• 1996

Red Ginseng extracts sol'n was sterilized at 85f for 20 mins and/or stored at 4$0^{\circ}C$ for 6 months and centrifuged for 20 mins at 8,500xg in order to investigate the changes in chemical components of supernatants and the properties of precipitates. Contents of crude saponin and ginsenoside-$Rb_1$, -$Rg_1$, -Re were partially decreased during heating and storage. Starch contents were decreased from 26.81% in red ginseng extracts to 17.50-8.81% in supernatants, whereas free sugar contents were increased from 15.50% to 20.29~21.35% by heating and storage. The contents of protein and minerals in supernatants were decreased, but acidic polysaccharides and polyphenol compounds were not changed. pH values of supernatants and precipitates were decreased. The absorbances of brown color precursor and brown pigment in precipitates, detected at 285 nm and 440 nm were remarkably increased. The Overa11 data suggest that precipitates in red ginseng extracts sol'n formed during steilization and storage are provably the brown pigments resulting from Maillard reaction of amino compounds with reducing sugar which could be released from starch and protein matrix and $Cu^+$, $Ca^{2+}$ and $Fe^{3+}$ ions are implicated with the reaction incorporated.