• Digital Contents
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• no.1 s.140
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• pp.74-77
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• 2005

MP3플레이어(MP3P)를 비롯해 CD플레이어, MD플레이어 등 최근 출시되는 휴대형 음향기기들은 점차 그 성능이 향상되고 복합화 · 다기능화 돼감에 따라 소비자들의 선택의 폭이 넓어지고 있다. 레인콤은 동영상을 감상할 수 있는 CD 방식 멀티미디어 플레이어‘아이리버 IMP—1100’을 세계 최초로 출시했다. 이 제품은 기존 MP3 CD플레이어에 26만 컬러 2인치 LCD화면을 추가, 동영상 재생 및 전자앨범 기능을 결합한 디지털 컨버전스 신개념의 휴대형 멀티미디어 CD플레이어다. 아이콘 · 메뉴를 컬러화 했음은 물론, 야외 휴대 시에도 ASF ·AVI 동영상파일 및 디지털사진들을 감상할 수 있다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.4 no.1
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• pp.31-41
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• 1971

The present study was directed to define the degradation pattern of the nucleotides and their related compounds in the muscle of anchovy during drying. Three kinds of samples, fresh, sun dried and boiled-and-dried anchovy, were prepared and the contents of nucleotides and related compounds of samples were determined by ion exchange chromatography. The results obtained are summarized as follows: Almost all of ATP disappeared in both muscle of sun dried and boiled-and-dried anchovy, although the initial content of ATP in fresh muscle was very low ($1.8{\mu}moles/g$, dry basis). But the remainning amount of ADP was considerably high while the other nucleotide almost entirely disappeared. This suggested that the residual ADP is responsible to the 'bound nucleotide' of myofibrils. In general, AMP content was comparatively lower than that of other nucleotides. Among three samples, the boiled-and-dried sample showed relatively higher AMP value than others. The amount of IMP remained in muscle remarkably varied between the boiled-and-dried anchovy and sun dried anchovy, the former's value being sixteen times higher than that of latter. In the contents of inosine and hypoxanthine, the sun dried anchovy marked an exceedingly high value equivalent to 2.7 times of the boiled-and-dried anchovy. In comparison of the ratio of inosine and hypoxanthine, hypoxanthine was accumulating in boiled-and-dried anchovy whereas inosine was in the sun-dried anchovy. Eighty three percent of total nucleotides in the fresh anchovy retained in the boiled-and-dried anchovy and IMP ratio in total nucleotides was $73\%$. On the contrary, the sun dried anchovy showed barely $10\%$ of retention rate and IMP ratio was only $38\%$. Considered from the flavor quality of dried anchovy, so far as concerned IMP content, it may be said that the boiled-and-drying method is more favorable process for dried product of anchovy than the sun-drying method.

• Korean Journal of Applied Biomechanics
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• v.18 no.4
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• pp.115-124
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• 2008

The purpose of this study was to know influenced on the change of Oswestry back pain disability index(OBPDI), isometric muscle power(IMP), muscular activation with chronic low back pain(CLBP) patients after Trunk Stabilization Exercise. Intervention was provided 6 weeks(5 days a week). Muscular activation was measured during IMP(Muscles : transversus abdominis : TA, internal obliqus : IO, external obliqus : EO, rectus abdominis : RA and erector spinae: ES). The results were as follows. 1. OBPDI about the MBE and the SE groups had effective decrease pain and disability. 2. IMP of intervention after the MBE and the SE groups had effective improve muscle power. 3. Muscle activation during IMP of intervention after was : TA, IO, RA had increase in the MBE and the SE groups. EO muscle activation during IMP of intervention after had increase only MBE groups. This shows that the MBE and the SE groups had effective increase because it has effective improve muscle power. Therefore, this study shows ￡hat trunk stabilization exercise program influenced on the change of OBPDI, IMP, muscular activation with CLBP patients.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.4
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• pp.194-200
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• 1981

Boiled-dried anchovy is one of nation-widely consumed dried fish foods in Korea. In this study, the taste compounds including nucleotides and their related compounds, free amino acids, trimethylamine oxide and total creatinine were analyzed, and their roles in tasting activity were investigated. IMP content in large size, middle size, small size and least size boiled-dried anchovy was $22.7{\mu}mole/g,\;18.6{\mu}mole/g,\;20.3{\mu}mole/g\;and\;4.0{\mu}mole/g$, respectively, and the ratio of IMP to the total nucleotides and their related compounds in each sample was $55.0\%,\;51.0\%,\;69.1\%\;and\;47.0\%$, respectively. In the free amino acid composition of the four size groups of boiled-dried anchovy, abundant amino acids were histidine, lysine, alanine and proline, and the sum of these amino acids occupied $69.0\%,\;67.7\%$. $66.8\%\;and\;45.9\%$ of the total free amino acid in each sample, respectively. Among these. histidine was the most dominant in all samples amounting to 589.0 mg/100g in lage size, 373.9 mg/100g in middle size, 437.8 mg/100g in small sire and 101.0 mg/100g in least size, while aspartic acid and methionine were poor in content. Among the organic bases, total creatinine was abundant, and its nitrogen content ranged from $21\%\;to\;39\%$ of the total extractive nitogen. From the results of omission test, the taste-active compounds of the boiled-dried anchovy are assumed to be IMP and free amino acids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.2
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• pp.1-6
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• 1978

Changes of nucleotides and their related compounds during the fermentation of oyster were analyzed by high speed liquid chromatography. In raw oyster, dominant 5'-UMP was $26.1{\mu}mole/g$ and the content of uracil, hypoxanthine, 5'-GMP were 5.2, 3.8, 2.8 and $2.7{\mu}mole/g$ on moisture and salt free base, respectively. The content of cytosine, 2',3'-CMP, 5'-AMP and 2',3'-GMP were lower than $1.0{\mu}mole/g$ and guanine were detected in trace amount. 5'-UMP, uracil, hypoxanthine, 5'-IMP and 5'-GMP were abundant in both raw sample and fermented products. 5'-UMP and 5'-IMP were decreased slowly while 5'-AMP, 2'3'-CMP, cytosine and guanine were increased during the fermentation, and the increase of 5'-GMP and uracil were fluctuated. The content of hypoxanthine in raw oyster was increased to 3.1, 4.2 and 7.7 times of raw sample after 19, 36 and 68 days of fermentation, respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.1
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• pp.92-97
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• 2012

The trial was conducted to evaluate the effects of sea buckthorn leaves (SBL) on meat flavor in broilers during heat stress. A total 360 one-day-old Arbor Acre (AA) broilers (male) were randomly allotted to 4 treatments with 6 replicates pens pretreatment and 15 birds per pen. The control group was fed a basal diet, the experimental group I, II and III were fed the basal diet supplemented with 0.25%, 0.5%, 1% SBL, respectively. During the 4th week, broilers were exposed to heat stress conditions ($36{\pm}2^{\circ}C$), after which, muscle and liver samples were collected. High performance liquid chromatography (HPLC) was performed to measure the content of inosine monophosphate (IMP); Real-Time PCR was performed to determine the expression of the ADSL gene. The results showed that the content of breast muscle IMP of group I, II and III was significantly increased 68%, 102% and 103% (p<0.01) compared with the control, respectively; the content of thigh muscle IMP of group II and III was significantly increased 56% and 58% (p<0.01), respectively. Additionally, ADSL mRNA expression in group I, II and III was increased significantly 80%, 65% and 49% (p<0.01) compared with the control, respectively. The content of IMP and expression of ADSL mRNA were increased by basal diet supplemented with SBL, therefore, the decrease of meat flavor caused by heat stress was relieved.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.1
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• pp.1-7
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• 1993

To clarify the effect of storage temperature on the physicochemical and rheological properties of plaice, Paralichthys olivaceus muscle, the changes in IMP accumulation rates, rigor index, breaking strength and K-value of muscle during storage at $0^{\circ},\;5^{\circ}C$ and $10^{\circ}C$ were studied. The maximum speed and content of IMP accumulation were showed in sample stored at $0^{\circ}C$ among the all samples. The content and time reached around the maximum IMP accumulation for each samples were $6.94{\mu}mole/g$ and 30hrs for samples stored at $0^{\circ}C,\;6.30{\mu}mole/g$ and 31.5hrs for $5^{\circ}C$ samples and $5.40{\mu}mole/g$ and 45hrs for $10^{\circ}C$ samples, respectively. Values of breaking strength in sample stored at $5^{\circ}C$ increased rapidly than samples at $0^{\circ}C$ showed maximum values after 10hrs. However, In case of fresh flesh stored at $10^{\circ}C$, there was no increase of breaking strength during storage. The breaking strength was not closely related with rigor index. The times reached around $5\%$ K-value which is representative excellent freshness index of sashimi were 14hrs for samples stored at $0^{\circ}C$, 13hrs for $5^{\circ}C$ samples and 4hrs for $10^{\circ}C$ samples. From the results above, it was suggested that the storage at low temperature($10^{\circ}C{\sim}5^{\circ}C$) was effective in increase the IMP contents and breaking strength, and maintenance the high-freshness of fresh plaice flesh at early periods after death.

• Korean journal of food and cookery science
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• v.3 no.1
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• pp.37-46
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• 1987

SULNONGTANG is a kind of “goomkok”-korean typical soup made with beef, tone and organs, and is belived to be as a good source of portein and calcium, but there is no standard formulation for that. In order to set up the standard formulation of SULNONGTANG cooking method, I have performed a nutritional analysis of change in the components of SULNONGTANG, which contained the proximate composition, free amino acids, nucleotides, cholesterol, calium, phosphorus and iron. The conventional SULNONGTANG were cooked by conventional methods varing cooking time and ingredient. And also the current Market SULNONGTANG were cooked by the same methods for conventional SULNONGTANG and adding beef's head, hooves or knee tones. The result obtained in this study were as fallows: 1. In case of conventional SULNONGTANG, the most desirable cooking time was from 12 to 18 hours, the preparation method for group A was the best to maintain the optimal amount of nutrients and 5'-IMP. 2. In Market SULNONGTANG, nutritional contents were poorer than that of conventional SULNONGTANG. When the beef's head was added to the Market SULNONGTANG, nutritional status were more desirable than those added hooves or knee bones.

• Journal of Microbiology
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• v.44 no.4
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• pp.423-431
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• 2006

Among 53 Acinetobacter baumannii isolates collected in 2004, nine imipenem-resistant isolates were obtained from clinical specimens taken from patients hospitalized in Busan, Korea. Nine carbapenemase-producing isolates were further investigated in order to determine the mechanisms underlying resistance. These isolates were then analyzed via antibiotic susceptibility testing, microbiological tests of carbapenemase activity, pI determination, transconjugation test, enterobacterial repetitive consensus (ERIC)-PCR, and DNA sequencing. One outbreak involved seven cases of infection by A. baumannii producing OXA-23 ${\beta}-lactamase$, and was found to have been caused by a single ERIC-PCR clone. During the study period, the other outbreak involved two cases of infection by A. baumannii producing IMP-1 ${\beta}-lactamase$. The two clones, one from each of the outbreaks, were characterized via a modified cloverleaf synergy test and an EDTA-disk synergy test. The isoelectric focusing of the crude bacterial extracts detected nitrocefin-positive bands with pI values of 6.65 (OXA-23) and 9.0 (IMP-1). The PCR amplification and characterization of the amplicons via direct sequencing showed that the clonal isolates harbored $bla_{IMP-1}$ or $bla_{oxA-23}$ determinants. The two clones were characterized by a multidrug resistance phenotype that remained unaltered throughout the outbreak. This resistance encompassed penicillins, extended-spectrum cephalosporins, carbapenems, monobactams, and aminoglycosides. These results appear to show that the imipenem resistance observed among nine Korean A. baumannii isolates could be attributed to the spread of an IMP-lor OXA-23-producing clone. Our microbiological test of carbapenemase activity is a simple method for the screening of clinical isolates producing class D carbapenemase and/or class B $metallo-{\beta}-lactamase$, in order both to determine their clinical impact and to prevent further spread.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.249-255
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• 1998

New drying method was tested comparison with a traditional one used for production of Kwamaegi, semi dry pacific saury in east coast area of Kyungbuk province. During 15 days of total drying period, change in nucleotides and free amino acids were measured in edible portion of pacific saury from different dry methods, natural(traditional) and artificial method. ADP and AMP detected in raw fish were decrease while IMP, inosine, hypoxanthine increased during drying period. K1 values expressed as(Hx+HxR$\times$100/Hx+HxR+IMP) increased gradually throughout drying period, indicating the decline of freshness by drying. Freshness judged by change in nucleotides and related compounds was better in samples from artificial drying than from natural one. Special flavors of Kwamaegi were regarded to be synergistic actions of IMP and some amino acids. Content of total free amino acids of raw fish comprised 2.9g by weight(100g) and sum of glutamic acid, aspartic acid and histidine was over 34% of total amino acid content. Glutamic acid content. Glutamic acid, aspartic acid contents were reduced rapidly from 3rd to 9th day more decrease by artifical drying than by natural drying. Lysine content were gradually increased under two different drying conditions and threonine didn't change by two drying conditions.