• Journal of environmental and Sanitary engineering
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• v.21 no.3 s.61
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• pp.9-14
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• 2006

From March 1, 2005 to August 31, 2006 mineral water wells were selected for 13 areas in Southeast Asia (Indonesia, Philippines, Thailand, Singapore) and 20 areas in Northeast Asia (Korea, North Korea, China, Japan) and the study on their mineral water quality was analyzed. - Mineral water quality was the best in Korea. Mineral spring waters in some area of China and North Korea and in the whole area of the Southeast Asia were of poor quality. - The hardness of mineral water was the low in Korea $(10{\sim}47mg/L\;as\;CaCO_3)$, Japan $(4{\sim}66mg/L\;as\; CaCO_3)$, Geumgang-san North Korea Area $(4mg/L\;as\;CaCO_3)$. Mineral spring water in Thailand, Indonesia $(1{\sim}97.5mg/L\;as\;CaCO_3)$ and in the other area $(120{\sim}1205mg/L\;as\;CaCO_3)$ were high degree of hardness. - pH value in the mineral water of Southeast Asia $(pH\;6.7{\sim}8.2)$ and Northeast Asia $(pH\;5.9{\sim}7.9)$ was up to WHO standard $(pH\;6.5{\sim}8.5)$. Fluorine of negative ion was found in 10 mineral waters: Indonesian mineral water 'ATARTN'(0.02mg/L), Thailand mineral water 'SIAM' (0.6mg/L), 'MASAFI' (0.02mg/L). Korean mineral water 'SAEMMULNARA' (1.1mg/L), 'SANSU'(0.6mg/L), 'ICIS'(0.3mg/L), 'DONGWON SAEM-MUL'(0.03mg/L), 'PYEONGCHANG' (0.6mg/L), North Korean mineral water 'KUMGANGSAN'(0.1mg/L), Japanese mineral water 'CRYSTAL GEYSER'(0.55mg/L). However Fluorine in the other 23 mineral waters were not detectable.

• Journal of the Korean Chemical Society
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• v.29 no.6
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• pp.651-655
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• 1985

A series of S-(2,2-diethoxycarbonyl-1-phenylethyl)-L-glutathione derivatives (11a-e) were synthesized from the reaction of ${\beta},\;{\beta}$-diethoxycarbonylstyrene with L-glutathione in 9 : 1 aqueous methanol. Thus, S-(2,2-diethoxycarbonyl-1-phenylethyl)-L-glutathione (11a), S-2,2-diethoxycarbonyl-1-(3',4'-methylenedioxy)phenylethyl-L-glutathione (11b), S-2,2-diethoxycarbonyl-1-(3',4',5'-trimethoxy)phenylethyl-L-glutathione (11c), S-2,2-diethoxycarbonyl-1-(4'-hydroxy)phenylethyl-L-glutathione (11d), S-2,2-diethoxycarbonyl-1-(4'-methoxy)phenylethyl-L-glutathione (11e) were obtained in good yields. The structure of the adducts was characterized by analytical and spectral data. The effects of pH and solvents upon the yields were also briefly examined. In the range of pH from 4.0 to 8.0, the aqueous methanol were found to be the best solvent for the addition reaction and the antibacterial activities of the adducts to Gram(+) bacteria were found to be weak.

• Proceedings of the KIPE Conference
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• 2005.07a
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• pp.754-757
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• 2005

액정 디스플레이 (LCD: Liquid Crystal Display)의 광원은 주로 냉음극 방전램프 (CCFL: Cold Cathode Fluorescent Lamp)가 사용되고 있으며, 19인치급 이하의 LCD 백라이트 인버터의 램프 구동방식은 가장 일반적인 램프 구동방식인 H-L(High-Low) 방식을 채택하여 사용하고 있다. 그러나 21인치 이상의 중 ${\cdot}$ 대형 LCD 백라이트 인버터는 소형 LCD 에 비해 보다 높은 구동 전압 ${\cdot}$ 전류가 필요함에 따라 기존의 H-L(High-Low) 방식이 아닌 H-H(High-High) 방식 사용하고 있다. 본 논문에서는 대형 LCD 백라이트 인버터에 주로 사용되고 있는 H-H(High-High) 방식을 압전 인버터(Piezoelectric Inverter)에 적용하여 H-L(High-Low) 램프구동 방식과 비교 하였으며, H-H(High-High) 램프구동방식을 통한 멀티램프 구동과 효율, 휘도가 우수함을 검증하였다.

• Food Science and Preservation
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• v.15 no.1
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• pp.58-65
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• 2008

The Acorn (Quercus acutissima CARRUTHERS), which contains a large quantity of tannin, should be developed as a processed food as the acorn is rich in natural antioxidants and other valuable components. Accordingly, acorn extraction conditions for polyphenol and gallic acid (both antioxidants) were investigated by response surface methodology. The content of polyphenols were determined under 16 different extraction conditions based upon a central composite design. The parameters varied over $30-70^{\circ}C$ of extraction temperature, 1-5 h of extraction time, and 5-25 mL/g of solvent ratio, Gallic acid extraction was optimal at $60-100^{\circ}C$ extraction temperature, 1-5 h of extraction time, and 5-25 mL/g of solvent ratio, Epicatechin content was highest at $56.77^{\circ}C$, 4.16 hand 22.38 mL/g. Catechin content was highest at $52.37^{\circ}C$, 2h and 23.59 mL/g. The maximum catechin content was $91.30{\mu}g/mL$. Epigallocatechin content was influenced by extraction temperature and time. The maximum epigallocatechin content was $1,066.56{\mu}g/mL$ at $61.42^{\circ}C$, 4.17h, and 9.25 mL/g. The maximum value of epicatechingallate content was $125.39{\mu}g/mL$ at $47.72^{\circ}C$, 3.04h, and 24.93mL/g. Epigallocatechingallate content was influenced principally by solvent ratio and the maximum content was $61.38{\mu}g/mL$ at $48.11^{\circ}C$, 2.96h, and 24.95mL/g. The total polyphenol content was maximal at $1,332.75{\mu}g/mL$, after extraction at $61.50^{\circ}C$, 4.24h, at 9.71mL/g. The higher the extraction temperature and the longer the extraction time, the greater the polyphenol content. Gallic acid content was highest, the maximal level was $30.51{\mu}g/mL$ after $65.84^{\circ}C$, 1.65h at 17.17 mL/g, and this was influenced principally by extraction time and solvent ratio.

• Korean Journal of Food Science and Technology
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• v.22 no.1
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• pp.13-18
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• 1990

Crude lipase activator (L. Activator) was extracted with 0.85M NaCl solution from green pepper, Capsicum annuun Lin and then fractionated by 0.2 saturation with ammonium sulfate. The activity of crude L. Activator preparation $(OD_{280}=1.0)$ had proportional relation with its added amounts below 1.0ml. The L.Activator showed optimum temperature at $35^{\circ}C$. The L.Activator was very stable at the temperatures below $50^{\circ}C$ and at pH range of $7{\sim}9$, and its activities also remained 60% even at $100^{\circ}C$, 72% at pH 3, and 85% at pH 10, respectively. The activities of L.Activator decreased by most metal ions besides $Na^+,\;Mg^{++},\;and\;Ca^{++}$. The decreasing effects of heavy metal ions such as $Ag^+\;and\;Hg^{++}$ on L.Activator activity were not, however, so great as compared with the commonly known great effects of them on most enzyme activity. Crude L.Activator was separated into 4 peaks by the cellulofine column chromatography and the main active peak of L.Activator seemed to be contained in the same components as those of the activatory peak from crude L.Inhibitor.

• Journal of Ginseng Research
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• v.11 no.2
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• pp.136-144
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• 1987

Biosynthesis of saponins from acetate, mevalonate and squalene using root slices of panax ginseng C.A. Meyer was investigated. The sliced roots (2g) were incubated with the reaction mixture containing 20 M sodium acetate ($500\mu$Ci [U-$^{l4}C$]-acetate),10 mM mevalonate ($25\mu$Ci [2-$^{l4}C$]-mevalonate) or 10 mM swidme ($10\mu$Ci [4,8,12,13,17,21-$^3H$]-squalene) respectively at $30^{\circ}C$ for 72 hours. Biosynthesis of labelled ginseng saponine from [U-l4C]-acetate, [2-$^{l4}C$]-mevalonate and [4,8,12,13,17,21-$^3H$]-squalene was confirmed by autoradiography. Analysis of the products from [U-$^{l4}C$]-acetate by T.L.C. showed that the % radioactivities in panaxadiol, panaxatriol, squalene and mevalonate were found to be 2.1%, 2.7%, 2.6% and 0.2% respectively. Some of the sugars were also highly labelled. Analysis of the products from [2-$^{l4}C$]-mevalonate by T.L.C. showed that squalene was highly labelled and the products from [4,8,12,13,17,21-$^3H$]-squalene showed that panaxadiol, panaxatriol and sterol were highly labelled. From the above results, it was suggested that saponine might be synthesized from acetate via mevalonate-squalene route as expected in ginseng root.

• Food Science and Biotechnology
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• v.17 no.2
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• pp.324-329
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• 2008

The effect of ultra-high pressure homogenization on the emulsifying properties of whey protein was investigated in a model emulsion made with whey protein isolate and soya oil under various pH. The emulsifying properties, the average diameter of the oil droplets ($d_{vs}$), and the protein load, were measured for each emulsion produced at different homogenization pressures (50 to 200 MPa) and pH values (4.6 to 8.0). According to the results of variance analysis and response surface, the pH had more influence on oil droplet size and protein load than homogenization pressure. The model equations, which were obtained by response surface analysis, show that pH and homogenization pressure had the major effect on oil droplet size and protein load. Higher homogenization pressure decreased the average droplet size and the protein load. Homogenization at high pressure, as opposed to low pressure, causes no overprocessing, but the effect was pH-dependent. The average diameter of the oil droplets increased slightly by decreasing the pH from 8.0 to 6.5 and then increased dramatically toward the isoelectric point of whey protein (i.e., at pH 4.6). Moreover associated droplets were found at acidic pH and their size was increased at high temperature.

• Bulletin of the Korean Chemical Society
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• v.31 no.7
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• pp.1869-1874
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• 2010

By reducing PVP with $H_2NOH$.HCl and NaOH 2:2:1 mass ratios in aqueous ethanol, poly-N-vinyl pyrrolidone oxime [PVPO] was prepared with 92% yield. Applying the sol-gel concept, orthosilicic acid [OSA] was made by hydrolyzing TEOS with ethanol in 1:0.5 molar ratios using 1 N KOH aqueous solution as a catalyst. The OSA + PVPO + $_L$-Valine ($\alpha$-amino acid) were mixed with pure ethanolic medium in 1:2:2 mass ratios and refluxed at $78^{\circ}C$ and 6 pH for 6.5 h. A white residue of poly-N-vinyl pyrrolidone oximo-L-valyl-siliconate [POVS] appeared after 5 h. The heating of reaction mixture was stopped and the contents were brought to NTP. The residue formation of POVS was intensified with lowering a temperature and completely solidified within 5 h, was filtered using a vacuum pump with Whatmann filter paper no. 42. The residue of POVS was washed several times with 20% aqueous cold ethanolic solution and dried in vacuum chamber at $25^{\circ}C$ for 24 h. The MP was noted above $350^{\circ}C$. Structural and internal morphology were analyzed with IR and $^1H$-NMR, and SEM respectively. A drug loading and transporting ability of the POVS in water and at pH = 5 and 8 was determined chromatographically.

• Bulletin of the Korean Chemical Society
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• v.32 no.6
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• pp.1859-1864
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• 2011

Two lanthanide complexes, $[Ln(NO_3)_2(H_2O)_3(L)_2](NO_3)(H_2O)$ {Ln = Eu (1), Tb (2); L = 2-(4-pyridylium)-ethanesulfonate, $(4-pyH)^+-CH_2CH_2-SO_3^-)$}, were prepared from lanthanide nitrate and 4-pyridineethanesulfonic acid in $H_2O$ under microwave-heating conditions. Complexes 1 and 2 are isostructural, and the lanthanide metal in both complexes is coordinated to nine oxygen atoms. The pyridyl nitrogen in the ligand is protonated to give a zwitter ion that possesses an $NH^+$ (pyridyl) positive end and an $SO_3^-$ negative end. All O-H and N-H hydrogen atoms participate in hydrogen bonds to generate a two-dimensional (complex 1) or a three-dimensional network (complex 2). Complex 1 exhibits an intense red emission, whereas complex 2 exhibits an intense green emission in the solid state at room temperature.

• Food Science of Animal Resources
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• v.40 no.3
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• pp.415-425
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• 2020

It is believed that two main proteolytic systems are involved in the tenderization of meat: the cathepsins and the calpains. Many researchers consider the calpain system to be the major contributor to meat tenderness during post-mortem storage. However, the role and activity of cathepsins during post-mortem storage or low temperature meat processing is unclear, particularly for the tough meat cuts like brisket. Thus, the study was designed to investigate the effects of cold (refrigerated and frozen) storage and sous vide processing on the activities of cathepsin B, H, and L in beef brisket. There were no significant changes in pH and cathepsin H activity throughout the 18 d of storage at both temperatures. However, an increase in cathepsin B activity was observed during the first 4 d at both storage temperatures, but subsequently the activity remained unchanged. Cathepsins B and L were found to be more heat stable at sous vide temperatures (50℃ for 24 h, 55℃ for 5 h and at 60℃ and 70℃ for 1 h) compared to cathepsin H. Cathepsin B+L activity was found to increase after sous vide cooking at 50℃ for 1 h but decreased to about 47% relative to the uncooked control after 24 h of cooking. These results suggest that cathepsins B and L may contribute to the improved meat tenderness usually seen in sous vide cooked brisket meat.