• 약학회지
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• 제30권1호
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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.

• Elastomers and Composites
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• 제18권1호
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• pp.8-12
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• 1983

The purpose of this study is to apply in various fields of products economically and practically using the characteristic of ash of holed briquette coal in maximum. According to the test results, the cure rate of ash of holed briquette coal is comparatively late. But it has shown nearly same level of physical properities compared with other fillers except hard clay and grey carbon.

• 한국식생활문화학회지
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• 제18권3호
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• pp.235-243
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• 2003

This study was to investigate the consumer recognition of commercial Sunsik & Saengsik. The data was collected from the 395 married women residing in Seoul and Kyungki area by the self-administered questionnaire. A related purpose was to analyze the nutrient composition and the hygienic safety of commercial Sunsik and Saengsik. The results from this study were as follows. The purchasing and using behaviors were significantly different between two user groups. Sunsik users have generally purchased the products at a discount store(41.0%) as a between-meal snack(36.4%). The products were usually the ones made on the spot(55.0%). However, Saengsik users have purchased the manufactured products-serving size package-(84.0%) at a health foods store(50.7%) as a health food(38.7%). Many of Sunsik users have had Sunsik in water or milk with sugar(40.7%) and 1-2 times a week(40.0%). But Saengsik users have usually had Saengsik in water or milk with honey(38.6%) and everyday(34.7%). According to the analysis on nutrition composition, crude proteins were significantly more rich in Sunsik samples, and crude ashes were more rich in Saengsik samples(p<0.01). Sunsik E and all the Saengsik samples showed the high total viable plate counts of $4.8{\sim}7.0$ log cfu/g. Coliform groups were detected in all the Saengsik and two Sunsik(A, E) samples.

• 한국식품위생안전성학회지
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• 제1권1호
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• pp.107-113
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• 1986

It is estimated that the loss of Korean agricultural and fishery products during the storage period is usually more than 20%, and it is difficult to increase agricultural products by a 10% annual rate directly. Therefore, development of food preservation techniques has now become a most important atternative for the indirect increase of such products and for its senitary distribution. Changes eating habits and improved living conditions have accelerated the demand for convenience food production and for this reason it is essential that raw materials at stable, resonable prices and hygienic quality be available the year round. At the end of 1980, the Korean government conceded th economical feasibility of the storage of foods by irradiation and a procedure for preserving food by irradiation on a batch scale was successfully developed by KAERI in 1982. Based on the research results accomplished by the KAERI and on the recommendation on wholesomeness of irradiated food by Joint Committee of FAO/IAEA/WHO in 1980, the approval of wholesomeness of irradiated food was declared by presidential decree in June 1985 and the procedure of permission for individual items is in progress. Korean private firms (Ryung Young Co.) which was technically assisted by KAERI for five years have taken mush interest in the establishment of such facilities in Korea, therefore Ryung Young Co. had proposed for the construction of 500 Kci Co-60 irradiator to the Ministry of Science and Technology in July 1984. The permission of construction has approved by government in May 1985. The commercial irradiator will be constructed as one of the most modernized facilities until May 1987 and that facilities will contribute the propagation of commercial storage of foods and its hygienic quality.

• 동의생리병리학회지
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• 제32권5호
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• pp.333-340
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• 2018

Gamiguibi-tang (GGBT) is a traditional herbal medicine generally used to treat anemia, insomnia, anxiety, and nervousness. GGBT is being commercially produced in the form of extract granule and the quality control methods are specified in the Korean Herbal Pharmacopeia (KHP). However, there is no method to simultaneously analyze compound preparations. In this study, a HPLC method was developed and validated for the simultaneous determination of marker compounds in GGBT. And the contents of marker components and biological activities of the commercial GGBT extract granules (GGBT-2 and GGBT-3) were compared with those of the GGBT decoction (GGBT-1). We confirmed the robustness of simultaneous analytical method by monitoring the contents of the commercial GGBT products and carrying out validation. The marker components of GGBT were geniposide ($8.03{\sim}12.70{\mu}g/mL$), paeoniflorin ($2.79{\sim}4.25{\mu}g/mL$) and glycyrrhizic acid ($5.06{\sim}6.30{\mu}g/mL$). DPPH and ABTS radical scavenging activities were 47.34~63.17% and 21.52~33.61% in the GGBT products concentration of $1,000{\mu}g/mL$, respectively. The GGBT products significantly decreased NO, iNOS and COX-2 production in lipopolysaccharide (LPS)-induced RAW 264.7 macrophages in a concentration-dependent manner. The GGBT-2 had higher contents of marker components and biological activities than GGBT-1 and GGBT-3. The research suggest that be used in developing quality control methods for enhancing the quality of herbal medicines.

• 한국수산과학회지
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• 제34권6호
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• pp.652-655
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• 2001

본 연구에서 시판 연제품류의 전분함량을 분석한 결과 현재 시판되고 있는 대부분의 연제품류의 전분함량은 튀김어묵, 맛살류 그리고 진어묵 순으로 적었으며 그 함량은 각각 $16.5\sim20.6\%,\;12.4\sim17.3\%,\;8.1\sim8.7\%$ 범위였다. 특히 일부 제조회사의 튀김어묵류에서는 전분함량이 고형물의 절반이상 ($51.8\%$와 $67.2\%$)을 차지하였다. 품질 기준이 되는 전분함량과 각 조직감 특성의 상관성을 분석한 결과 경도와 탄력성이 전분함량과 유의적 상관성 (p<0.01)을 나타내었다. 경도는 전분함량의 증가와 함께 양의 상관성 (p<0.01) 이 있었고 탄력성은 음의 상관성 (p<0.01)을 나타내었다. 따라서 식품공전상에서 연제품류의 분류는 어육함량만으로 하기보다는 전분함량을 규정에 첨가하거나 부수적으로 전분함량에 대한 상관성이 높은 조직감 특성의 규제사항으로 제시한다면 더 나은 제품의 품질관리에 기여할 것으로 생각되었다.

• Preventive Nutrition and Food Science
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• 제16권3호
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• pp.253-260
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• 2011

This study was performed to investigate the physical, chemical and microbial characteristics of Gwamegi to provide basic data for the standardization of marine processed foods and for the improvement of the quality of commercial Gwamegi. The acid values of commercial Gwamegi were 5.8, 5.3 and 5.2 mg KOH/g for fillet type (F-type), "two divide" type (T-type) and whole type (W-type), respectively, and the peroxide values were 51.6, 51.5 and 53.2 meq/kg for each. There was a positive correlation between the acid value and the peroxide value (r=0.555) at confidence intervals (CI) of 99%. Trimethylamine (TMA) content of F-type, T-type and W-type products were 2.9, 2.6 and 3.6 mg%, respectively, while volatile basic nitrogen (VBN) contents were 22.4, 21.5 and 21.8 mg%. There was a strong positive correlation between TMA and VBN (r=0.961) at a CI of 99%. The histamine content was detected to be as much as 122 mg/kg, with about 36 % of the samples exceeding the CODEX criteria for histamine of 100 mg/kg. The total microbial count of 4 products exceeded 5 Log CFU/g and coliform group of 11 products exceeded the criteria of less than 1 Log CFU/g. Staphylococcus aureus in 27% of the samples exceeded the criteria of less than 2 Log CFU/g.

• 대한인간공학회지
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• 제17권3호
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• pp.71-80
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• 1998

This study proposed a method to apply certain fuzzy-related Quality control concepts to design customer-oriented products considering user requirements and information starting with the product development stage. This approach showed how to define the importance level of design elements and how to Quantify complex subjective perception of products using the fuzzy linguistic rating method and quality function deployment concepts. Using this approach, various customer requirements could be interpreted and reflected on the early design phase of a new product. To validate the proposed method, an experiment was conducted for designing the shape of the beeper using 14 subjects and 10 commercial beeper products. Front area, width/length ratio, thickness, curve variance, weight, and display area were selected as design elements of the beeper. The results showed that among design elements, front area and weight are significantly related with the subjective perception of the products. Consequently, this study indicates that customer decision on product selection could be made by quantification of user perception for beeper products.

• 식품과학과 산업
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• 제53권3호
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• pp.256-263
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• 2020

Milk pasteurization is used to destroy harmful bacteria present in the raw milk for improvement of the keeping quality of dairy products. It is generally carried out in dairy industries as the heating process of raw milk in properly designed and operated equipment to a specific temperature for a specified a specified period. However, thermal processing may cause quality changes in milk as well as significant nutritional losses. Hence, many researchers have started work to design alternative strategies to produce safer foods with minimal thermal treatments for pasteurization. Therefore, the present paper shows the current status of commercial pasteurization system of dairy products in korean industry and the research efforts carried out by researchers on novel milk pasteurization system that could be an alternative to traditional thermal processes for maintaining the freshness of dairy products.

• 한국수산과학회지
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• 제45권1호
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• pp.1-10
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• 2012

The objective of this study was to investigate the sanitary and nutritional requirements for the industrialization of commercial kwamegi from Pacific herring Clupea pallasii (CK-PH). The proximate composition of CK-PH was 46.4-47.2% moisture, 24.7-25.6% crude protein, 23.6-25.2% crude lipid, and 2.5-2.9% ash, which differed significantly from that of commercial kwamegi from the Pacific saury Cololabis saira. According to the volatile basic nitrogen content, heavy metal content, and viable cell and coliform group counts, products K and F (prepared by a general process) maintained their freshness, whereas product T (treated with green tea extract) did not. Products K and F contained five types of biogenic amine: agmatine sulfate (2,596 and 2,067 mg/kg, respectively), putrescine dihydrochloride (8.5 and 8.0 mg/kg, respectively), cadaverine (3.7 and 3.9 mg/kg, respectively), histamine (17.0 and 12.4 mg/kg, respectively), and spermidine (8.7 and 8.0 mg/kg, respectively). Product T contained six amine types: tyramine (12.5 mg/kg), agmatine sulfate (2,723 mg/kg), putrescine dihydrochloride (29.4 mg/kg), cadaverine (321.6 mg/kg), histamine (45.3 mg/kg), and spermidine (13.6 mg/kg). The total amino acid content of product K (22.16/100g) was 5.8% lower than that of product F. The major amino acids of products K and F were aspartic acid, glutamic acid, leucine, and lysine. No difference was found in the fatty acid composition of products K and F. The major fatty acids in products K and F were 18:1n-9, 20:5n-3, and 22:6n-3. Based on the recommended daily dietary allowances for Koreans, the significant minerals in products K and F were calcium, phosphorus, and magnesium.