• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.201-206
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• 1992

Pinus pollen is used as the chief ingredient for Song-wha-dashik (Korea's traditional pattern-pressed candy). It has been the food stuff indispensable especially on the occasion of performing ancestral rites and holding a banquet since Shilla and Koryo Dynasty. In this paper, therefore, a new examination is made of the nutritive ingredients of the very Pinus pollen. Analysis has been made of the proximate composition, minerals, heavy metals, vitamins and free sugars of the Pollen of both Pinus densinora Siebol et Zuccarini and Pinus rigida Miller. In the proximate composition, Pinus rigida Miller is high except in free sugar ; crude ash (4.0%), crude protein (15.0%), crude fat (2.5%), crude fiber (17.5%). A lot of minerals have been found in both the samples. They contain Mg, Cl, Ca, Fe, Mn, Na, Zn, etc. In heavy metals, both the samples contain the same quantity of Cd(0.3 ppm) and the contents of Pb, Cu, and As are lower than the maximal limit permitted for food stuff. The contents of vitamin B$_1$, B$_2$, vitamin C are a little higher in Pinus rigida Miller : in vitamin E, on the contrary, Pinus densiflora Siebol et Zucarini (1.6 mg) doubles Pinus rigida Miller (0.8 mg). In free sugars, the results is as follows : 6.6%/6.9% in sucrose : 0.2% in fructose : 2.1% /2.9% in glucose respectively.

• Molecules and Cells
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• v.28 no.1
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• pp.13-17
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• 2009

Basic fibroblast growth factor (bFGF) plays an important role in angiogenesis. However, the underlying mechanisms are not clear. $Mg^{2+}$ is the most abundant intracellular divalent cation in the body and plays critical roles in many cell functions. We investigated the effect of bFGF on the intracellular $Mg^{2+}$ concentration ($[Mg^{2+}]_i$) in human umbilical vein endothelial cells (HUVECs). bFGF increased ($[Mg^{2+}]_i$) in a dose-dependent manner, independent of extracellular $Mg^{2+}$. This bFGF-induced $[Mg^{2+}]_i$ increase was blocked by tyrosine kinase inhibitors (tyrphostin A-23 and genistein), phosphatidylinositol 3-kinase (PI3K) inhibitors (wortmannin and LY294002) and a phospholipase $C{\gamma}$ ($PLC{\gamma}$) inhibitor (U73122). In contrast, mitogen-activated protein kinase inhibitors (SB202190 and PD98059) did not affect the bFGF-induced $[Mg^{2+}]_i$ increase. These results suggest that bFGF increases the $[Mg^{2+}]_i$ from the intracellular $Mg^{2+}$ stores through the tyrosine kinase/PI3K/$PLC{\gamma}$-dependent signaling pathways.

• Journal of Food Hygiene and Safety
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• v.34 no.5
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• pp.454-462
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• 2019

A conventional Korean meal typically includes various roasted, steamed, stir-fried, and braised foods. For this study, we investigated the contents of water soluble vitamins, $B_1$ (thiamin), $B_2$ (riboflavin) and $B_3$ (niacin) in various roasted, steamed, stir-fried, and braised foods. Method validation for analytical data in this study showed a high linearity ($r^2$>0.999), and the limit of detection and quantification were 0.001-0.067 and $0.002-0.203{\mu}g/mL$, respectively. For accuracy and precision, analytical values using standard reference materials were in the certified ranges. Roasted foods contained 0.039-1.057 mg/100 g of thiamin, 0.058-0.686 mg/100 g of riboflavin and 0.021-21.772 mg/100 g of niacin. Steamed foods contained 0.049-1.066 mg/100 g of thiamin, 0.025-0.548 mg/100 g of riboflavin and 0.134-21.509 mg/100 g of niacin. Stir-fried foods contained 0.114-0.388 mg/100 g of thiamin, 0.014-1.258 mg/100 g of riboflavin and 0.015-2.319 mg/100 g of niacin. Braised foods contained 0.112-1.656 mg/100 g of thiamin, 0.024-0.298 mg/100 g of riboflavin and 0.322-2.157 mg/100 g of niacin. The data on water-soluble vitamins in this study can be used for a nutritional database of conventional Korean meals.

• Progress in Superconductivity and Cryogenics
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• v.19 no.1
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• pp.47-50
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• 2017

Carbon is proven to be very effective in pinning the magnetic vortices and improving the superconducting performance of $MgB_2$ at high fields. In this work, we have used polymethyl methacrylate (PMMA) polymer as a safe and cost effective carbon source. The effects of molecular weight of PMMA on crystal structure, microstructure as well as on superconducting properties of $MgB_2$ were studied. X-ray diffraction analysis revealed that there is a noticeable shift in (100) and (110) Bragg reflections towards higher angles, while no shift was observed in (002) reflections for $MgB_2$ doped with different molecular weights of PMMA. This indicates that carbon could be substituted in the boron honeycomb layers without affecting the interlayer interactions. As compared to undoped $MgB_2$, substantial enhancement in $J_c(H)$ properties was obtained for PMMA-doped $MgB_2$ samples both at 5 K and 20 K. The enhancement could be attributed to the effective carbon substitution for boron and the refinement of crystallite size by PMMA doping.

• Journal of the Korean Ceramic Society
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• v.34 no.11
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• pp.1165-1172
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• 1997

ZrB2 powders were prepared from a mixture of ZrO2, B2O3 and Mg by self-propagating high temperature synthesis method. The combustion product was successfully obtained from a mixture of ZrO2:B2O3:Mg=1:2:8.5 molar ratio. By-product, MgO was effectively removed by leaching with 1M HCl solution at 9$0^{\circ}C$ for over 5hours. After leaching, the Mg content was 0.86~1.42 wt%, and the mean particle size was 4.72${\mu}{\textrm}{m}$. The addition of 7.5 wt%(14Ni:1.0C) as a sintering aid greatly densified ZrB2 bodies compared with that of only Ni. The ZrB2 sintered bodies containing 7.5 wt%(14Ni:1.0C) was 94.3% of the theoretical density. In this case, ZrB2 existed as a major phase and had a bend strength of 300 MPa and a vickers hardness of 2000 kg/$\textrm{mm}^2$.

• Proceedings of the KIEE Conference
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• 2002.11a
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• pp.94-96
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• 2002

The $0.97MgTiO_3-0.03SrTiO_3$ ceramics with $B_2O_3$(10wt%) were prepared by the conventional mixed oxide method. The structural properties were investigated with sintering temperature by XRD and SEM. According to the X-ray diffraction patterns of the $0.97MgTiO_3-0.03SrTiO_3$ ceramics with $B_2O_3$(10wt%), the ilmenite $MgTiO_3$ and perovskite $SrTiO_3$ structures were coexisted and secondary phase $MgTi_2O_5$ were appeared. Increasing the sintering temperature. the grain size was increased. In the case of $0.97MgTiO_3-0.03SrTiO_3$ ceramics with $B_2O_3$(10wt%), dielectric constant, quality factor and temperature coefficient of resonant frequency were $13.52{\sim}18.13,\;32750{\sim}51736GHz$, $-15.78{\sim}25.64ppm/^{\circ}C$, respectively.

• Progress in Superconductivity
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• v.9 no.2
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• pp.183-187
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• 2008

We have studied superconducting properties of $Mg_{1-x}Al_xB_2$ single crystals from reversible magnetization measurements. It was found that the upper critical fields $H_{c2}$ were decreased for both H // c and H // ab as Al is substituted for Mg. As a result, the large anisotropy of $H_{c2}$ observed in pure $MgB_2$, which is considered as one of the characteristics of two-gap superconductor, was decreased with Al doping. On the other hand, the irreversibility fields $H_{irr}$ were increased for x = 0.1 and were significantly decreased for x = 0.2. In contrary to the anisotropy of $H_{c2}$, the anisotropy of $H_{irr}$ was increased as Al concentration increases.

• Journal of the Korean Society of Food Culture
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• v.36 no.5
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• pp.502-511
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• 2021

In this study, the content of water-soluble vitamins such as vitamin B₁ (thiamin), B₂ (riboflavin), B₃ (niacin), B₅ (pantothenic acid), B₆ (pyridoxine), B₇ (biotin), B₁₂ (cyanocobalamin), and C (ascorbic acid) in dishes containing meat and seafood consumed in Korea were determined by high-performance liquid chromatography (HPLC) with ultraviolet and fluorescence detection. All analyses were performed under strict quality control of vitamins B₁, B₂, B₃, B₅, B₆, B₇, B₁₂, and C. The highest content of vitamin B₁ was observed in Bugeo-gangjeong (1.373 mg/100 g) and the highest level of vitamin B₂ (5.162 mg/100 g) was found in pig liver. Bugeo-gangjeong showed the highest content of vitamin B₃ (21.676 mg/100 g), and kkomak-muchim contained considerable amounts (43.310 mg/100 g) of vitamin B₅. Vitamin B₆ was not detected in most seafood dishes except for yangnyeom myeongran-jeot (0.274 mg/100 g) and was present at low levels or not present at all in meat dishes. The highest content of vitamin B₇ was 6.506 ㎍/100 g in saeu-jeon and kkomak-muchim showed the highest content (21.132 ㎍/100 g) of vitamin B₁₂. The highest content of vitamin C was in yangnyeom myeongran-jeot (84.508 mg/100 g). In addition, the analysis methods of each water-soluble vitamin were verified. These results showed that seafood-based ingredients in several dishes could be a good source of water-soluble vitamins.

• Asian-Australasian Journal of Animal Sciences
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• v.2 no.4
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• pp.571-574
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• 1989

Five multiparous and four nulliparous cross-bred cows were administered s/c with oestradiol-$17{\beta}$ and progesterone 0.1 mg and 0.25 mg/kg. b.w./day for 7 days and 2 mg s/c twice daily of reserpine on days 9 to 12. Lactation was successfully induced in all animals for periods from 258 to 476 days. All animals were dried off for a minimum of 2 months. Subsequently, they were injected s/c with oestradiol valerate and hydroxyprogesterone caproate at 0.1 mg and 0.25 mg/kg. b.w./day on days 1 to 3 and 2 mg twice daily of reserpine on days 8 to 11. Lactation was successfully reinduced in all the cows for a period varying from 228 to 426 days.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.207-215
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• 2012

Six different mashing types ((A) $koji$+purified enzyme, (B) $koji$+crude enzyme, (C) $koji$+$nuruk$, (D) $koji$+purified enzyme+$nuruk$, (E) $koji$+crude enzyme+$nuruk$, (F) purified enzyme+$nuruk$) had been established, according to fermentation agents and a mixing rate of rice $makgeolli$, in this study. The alcohol content was the highest in the mashing type (C), which was 13.6%, followed by (D) 13.5%, (A) 13.1%, (B) 12.9%, (E) 12.7% and (F) 12.1%. The reducing sugar content of (A) was the highest with 401.6 mg% and those of (B), (C), (D) and (F) were between 337.3- 380.9 mg%. The alcohol components were found and tended to increase during the fermentation. The oligo-saccharides content was the highest in (D) with 1251.3 mg%, which was followed by (E) 1,219.2 mg%, (C) 1,141.4 mg%, (A) 1,049.9 mg% and 973.8 mg% in (B). The total free amino acid was highest in (B) with 781.4 mg% and followed by (C) 703.2 mg%, (D) 702.6 mg%, (E) 678.7 mg%, (A) 630.4 mg% and (F) 328.7 mg% in order. There were 16 different types of volatile flavor components, in the mashing types (A) and (B), in addition to 15 different types of those in type (C), as well as 14 different types of those in (D), (E) and (F). There were significant differences in the overall preference between the type (A) and (C).