• Bulletin of the Korean Chemical Society
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• v.20 no.9
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• pp.985-986
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• 1999

• Bulletin of the Korean Chemical Society
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• v.20 no.4
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• pp.397-399
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• 1999

• Bulletin of the Korean Chemical Society
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• v.20 no.4
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• pp.459-462
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• 1999

• Bulletin of the Korean Chemical Society
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• v.20 no.10
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• pp.1238-1240
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• 1999

• Bulletin of the Korean Chemical Society
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• v.20 no.11
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• pp.1255-1256
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• 1999

• Bulletin of the Korean Chemical Society
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• v.20 no.5
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• pp.592-594
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• 1999

• Archives of Pharmacal Research
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• v.17 no.6
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• pp.428-433
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• 1994

The methabolism and phamacokinetics of a mixed disulfide S-(N, N-diethyldithiocarbamoyl)-N-acetyl-L-cysteine (AC-DDTC) were studied in rats. Two metabolites of AC-DDTC following iv and po administration were indentified in plasma and liver by HPLC and GC, namely N, N-diethyldithiocarbamate (DDTC) and the methyl ester of DDTC (Me-DDTC). AC-DDTC was very unstable in vivo and could not be detected neither in plasma nor in urine. Pharmacokinetic parameters of DDTC following intravenous administration of AC-DDTC (20 mg/kg) were calculated. DDTC has a low affinity to rat tissue and the body clearance was $9.0{\pm}3.4mkl/mim/kg$. The mean residence time (MRT) was $11.5{\pm}16.3 min$. After oral administration of 20 mg/kg AC-DDTC, maximal plasma concenttion ($C_{max}$) was $3.8{\pm}0.2 nmol/ml$ and the bioavailability was 7.04%. $C_{max}$ for DDTC at a dose of 120 mg/kg. AC-DDTC was $40.1{\pm}2.2 nmol/ml$. ART was $47.1{\pm}2.8min$.at a dose of 20 mg/kg and $110.5{\pm}6.0 min$ at 120 mg/kg.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.3
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• pp.371-377
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• 2009

The objectives of the present study were to investigate the effects of different dietary ratios of whole-crop corn silage and alfalfa hay on nitrogen (N) digestion, duodenal flow and metabolism across the portal-drained viscera (PDV) of growing beef steers, and to elucidate their relationships. Four steers (236${\pm}$7 kg BW) fitted with duodenal cannulae and chronic indwelling catheters into the portal and mesenteric veins and abdominal aorta were used in a 4${\times}$4 Latin square design. Animals were fed (at 12-h intervals) the 4 diets consisting of whole-crop corn silage (C) and alfalfa hay (A) in 80:20 (C8A2), 60:40 (C6A4), 40:60 (C4A6) and 20:80 (C2A8) ratios of which dietary crude protein (CP) was 10.5, 12.0, 13.5 and 15.0% of dry matter (DM), respectively. Feeding level was restricted to 95% of ad libitum intake to measure N digestion, blood flow and net flux of N across the PDV. Digestibility of DM and neutral detergent fiber and digestible energy intake linearly increased as the ratio of alfalfa hay increased. The N intake, duodenal flow and intestinal disappearance increased linearly with increasing alfalfa hay. Arterial and portal concentrations of ${\alpha}$-amino N showed a quadratic response to increasing levels of alfalfa hay and were the highest in steers fed the C6A4 diet. The net PDV release of ${\alpha}$-amino N and ammonia N increased linearly with increasing alfalfa hay, but urea N uptake by PDV did not differ among diets. As a percentage of apparently digested N in the total gut, net PDV release of ${\alpha}$-amino N linearly decreased from 66 to 48% with increasing alfalfa hay. Conversely, net PDV recovery of ${\alpha}$-amino N to intestinal N disappearance varied with increasing alfalfa hay accounting for 49, 50, 58 and 61% on C8A2, C6A4, C4A6 and C2A8 diets, respectively. Net PDV uptake of urea N, relative to apparently digested N, linearly decreased from 81 to 25% as alfalfa hay increased from 20 to 80% of DM intake. Considering PDV uptake of urea N, microbial efficiency and conversion of total tract digested N to PDV ${\alpha}$-amino N net supply, a diet consisting of 80% whole-crop corn silage and 20% alfalfa hay (10.5% CP) was the best, while considering the quantities of intestinal N disappearance and ${\alpha}$-amino N absorption, a diet of 20% whole-crop corn silage and 80% alfalfa hay (15% CP) would be preferred. The proportion of ${\alpha}$-amino N recovered by PDV relative to the intestinal N disappearance may vary with energy intake level of mixed forage diets.

• Korean Journal of Materials Research
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• v.10 no.1
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• pp.90-96
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• 2000

The effects of the type and thickness of underlayers on the crystallographic texture and the sheet resistance of aluminum thin films were studied. Sputtered Ti and Ti/TiN were examined as the underlayer of the aluminum films. The texture and the sheet resistance of the metal thin film stacks were investigated at various thicknesses of Ti or TiN, and the sheet resistance was measured after annealing at $400^{\circ}C$ in an nitrogen ambient. For the Ti underlayer, the minimum thickness to obtain excellent texture of aluminum <111> was 10nm, and the sheet resistance of the metal stack was greatly increased after annealing due to the interdiffusion and reaction of Al and Ti. TiN between Ti and Al could suppress the Al-Ti reaction, while it deteriorated the texture of the aluminum film. For the Ti/TiN underlayer, the minimum Ti thickness to obtain excellent texture of aluminum <111> was 20nm, and the minimum thickness of TiN to function as a diffusion barrier between Ti and Al was 20nm.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.159-166
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• 2017

This study was to investigate the quality characteristics of white pan bread with added Nurungji, scorched rice. Nurungji powder at the level of 5% (N5), 10% (N10), 15% (N15), 20% (N20) was mixed with flour to make the bread. The overall effects of nurungji powder in pan bread were examined by investigating fermentation rates, volume change, farinograph and TPA analysis, color and preference evaluation. A control showed the highest fermentation rate by 60 min, but there was no significant difference between all samples. Farinograph analysis showed that the water absorption rate was the lowest in control and increased with the addition of nurungji powder. In contrast, in dough development time, control was the shortest and the N20 was the longest. Dough stability showed the best with control, N20 showed the lowest value, and Dough weakness increased significantly as the amount of rice powder was increased. According to TPA analysis it had shown significant differences in hardness and chewiness in the bread with Nurungi. Volume and specific volume tended to decrease as the amount of rice powder added increased. Sensory evaluation showed that the texture of bread had the highest with control, and the overall preference such as color, taste, and flavor showed the best with N15.