• Journal of fish pathology
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• v.15 no.2
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• pp.49-56
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• 2002

Effects of Temperature on the Pharmacokinetics of norfloxecin (NFX) were studied in the cultured carp,Cyprinus carpio, and cel, Anguilla japonica, using high performance liquid chromatography (HPLC) originally developed for quinolone determination in livesrocks. Pharmacokinetics of NFX was apparently affected by ambiem water temperature. In a two-compaament model for carp after oral dosage of 20 mg/K01 at $13^{\circ}C$ and $23^{\circ}C$ and 5.20/hr, respectively. In carp the $K_{\iota\nu}$, $T_{max}$and $C_{max}$ for carp at $13^{\circ}C$ were 13.30/hr, 17.44 ${\mu}g$/$m\ell$ and 7.00 ${\mu}g$/$m\ell$, respectively. The" correspoeding values at $23^{\circ}C$ were 3.93/hr, 15.40 ${\mu}g$/$m\ell$ and 9.44 ${\mu}g$/$m\ell$, respectively. The AUC and T were 355.66 ${\mu}g$ hr/$m\ell$, and 12.70 hr at $13^{\circ}C$ and 417,24 ${\mu}g$ hr/$m\ell$ and 13.86 hrs at $23^{\circ}C$, respectively. Similar trends were revealed in the NFX pharmacokinetics of eel kept under the two water temperature regimes aftee oral NFX dosage of 20 mg/kg. These pharmacokinetkal results have some implication in the optimal usage of recently introduced antibacterials in farmed fish, which were originally adapted for poultry and mammalian species.

• The Korean Journal of Food And Nutrition
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• v.33 no.5
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• pp.570-575
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• 2020

In this study, to develop balloon flower (Platycodon grandiflorum) leaves, which are not used as tea, a method of making green tea was referred to, and several physiological activities were analyzed using the balloon flower leaf tea with different times of roasting and rubbing. The highest total polyphenol and tannin contents were 33.02 mg GAE/g and 5.03 mg/g at two times of roasting and one time of rubbing, respectively. In the case of the total flavonoids, the RO3 + RU2, subjected to three times of roasting and two times of rubbing, showed the highest value, whereas there was no significant difference between the control and the other samples. Except for the green tea as a control, the RO2 + RU1 samples reported the highest antioxidant activity whereas it decreased with increasing number of times of roasting and rubbing. The color, lightness, and yellowness tended to decrease slightly as the number of increasing roasting and rubbing among the samples with no significant difference. All of these things together, to develop tea using the balloon flower leaves would be suitable with two times of roasting and one time of rubbing.

• Journal of Periodontal and Implant Science
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• v.39 no.2
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• pp.167-176
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• 2009

Purpose: The purpose of this study is to histologically and histomorphometrically evaluate the effect of PLGA on bone regeneration compared with bone graft material. Methods: The experimental study was conducted in 10 rabbits with 2 different healing periods of 2 and 4 weeks. Following surgical exposure of the calvarium, 4 circular bone defects with a diameter of 4.6mm were formed. Rabbits were divided into control group, test groups I, and II. 10 defects assigned to the test group Ⅰ were grafted with Nu-oss and other 10 defects assigned to the test group II were grafted with PLGA. The rest of the defects were in the negative control group. At 2nd and 4th week after surgery, 10 rabbits were sacrificed through intracardiac perfusion and then specimens were obtained. Histological analysis was performed following staining with trichorme and transversal sectioning of the calvarial bone. Results: A group which used PLGA showed tissue reactions characterized by severe inflammation, rather than distinctive new bone formation. Conclusions: The present experimental investigations have failed to prove any beneficial effects of PLGA. PLGA used in this study exhibited foreign body reactions and a less favorable pattern of new bone formation in comparison to control group. Conclusion: PLGA did not function as scaffold. Further investigations of many types of micro PLGA that could improve its potential in GBR procedures are needed.

• Korean Chemical Engineering Research
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• v.53 no.3
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• pp.401-406
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• 2015

Getter is a class of materials used in absorbing gases such as hydrogen and moisture in microelectronics or semiconductor devices to operate properly. In this study, we developed a new device structure consisting of porous anodized alumina films on textured silicon wafer, which have cost efficiency in materials and processing aspects. Anodic aluminum oxide (AAO) with controlled pore sizes can be applied to a high-efficiency moisture absorber due to the high surface area and OH- saturated surface property. The moisture sorption capacity was 2.02% (RH=35%), obtained by analyzing isothermal adsorption/desorption curve.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2003.05c
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• pp.45-48
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• 2003

The polishing mechanism of W-CMP process has been reported as the repeated process of passive layer formation by oxidizer and abrasion action by slurry abrasives. Thus, it is important to understand the effect of oxidizer on tungsten passivation layer in order to obtain higher removal rate (RR) and very low non-uniformity (NU%) during W-CMP process. In this paper, we investigated the effects of oxidizer on W-CMP process with three different kinds of oxidizers, such as $H_2O_2$, $Fe(NO_3)_3$, and $KIO_3$. In order to compare the removal rate and non-uniformity of three oxidizers, we used alumina-based slurry of pH 4. According to the CMP tests, three oxidizers showed different removal mechanism on tungsten surface. Also, the microstructures of surface layer by AFM image were greatly influenced by the slurry chemical, composition of oxidizers. The difference in removal rate and roughness of tungsten surface are believed to caused by modification in the mechanical behavior of $Al_2O_3$ abrasive particles in CMP slurry. Our stabilized slurries can be used a guideline and promising method for improved W-CMP process.

• Laboraroty Animal Research
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• v.33 no.2
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• pp.105-113
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• 2017

insenosides from Panax ginseng are well known for their diverse pharmacological effects including antithrombotic activity. Since adventitious roots of mountain ginseng (ARMG) also contain various ginsenosides, blood flow-improving effects of the dried powder and extract of ARMG were investigated. Rats were orally administered with dried powder (PARMG) or ethanol extract (EARMG) of ARMG (125, 250 or 500 mg/kg) or aspirin (30 mg/kg, a reference control) for 3 weeks. Forty min after the final administration, carotid arterial thrombosis was induced by applying a 70% $FeCl_3$-soaked filter paper outside the arterial wall for 5 min, and the blood flow was monitored with a laser Doppler probe. Both PARMG and EARMG delayed the $FeCl_3$-induced arterial occlusion in a dose-dependent manner, doubling the occlusion time at high doses. In mechanism studies, a high concentration of EARMG inhibited platelet aggregation induced by collagen in vitro. In addition, EARMG improved the blood lipid profiles, decreasing triglyceride and cholesterol levels. Although additional action mechanisms remain to be clarified, it is suggested that ARMG containing high amount of ginsenosides such as $Rg_3$ improves blood flow not only by inhibiting oxidative thrombosis, but also by modifying blood lipid profiles.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.335-341
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• 2019

Beta-carotene is the most prominent member of the group of carotenoids, natural colorants that occur in the human diet. Beta-carotene is also an effective source of vitamin A in both conventional foods and vitamin supplements, and it's generally safe. In this study, we explored the beta-carotene contents in agricultural products widely and specifically grown in Korea. The beta-carotene contents were ranging from 223 to $27,908{\mu}g/100g$ in leaves, and 0 to $7,588{\mu}g/100g$ in vegetables. In leaves and vegetables, the amount of beta-carotene was the highest in green tea powder ($27,908{\mu}g/100g$), followed by pepper ($7,588{\mu}g/100g$). In fruits, the beta-carotene content was found to range from $0{\mu}g/1,011g$ to maximum of $293.66{\mu}g/100g$(plumcot). However, there beta-carotene was not detected in strawberry. In the case of cereals and specialty crops, the beta-carotene contents were $326{\mu}g/100g$ for non-glutinous rice, $313{\mu}g/100g$ for glutinous rice, $57{\mu}g/100g$ for amaranth and $15{\mu}g/100g$ for pine nut, respectively. However, the beta-carotene content was not detected in other samples. This study revealed the presence of beta-carotene content in agricultural products specifically grown in Korea for nutritional information and food composition database.

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.883-889
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• 2018

This study was carried out to investigate the quality characteristics of yanggaeng added with jujube extracts. The jujube extracts were incorporated into yanggaeng at different levels (containing 25%, 50%, 75%, and 100% jujube extracts) based on the total weight of water. To analyze the quality characteristics in the manufacture of yanggaengs, pH, moisture content, density of dough, height, specific volume, baking loss, texture, color, antioxidant activity, total polyphenol content, and sensory test were determined. As the content of jujube powder increased, the pH of yanggaengs decreased but the acidity increased. There was no significant difference in the moisture content depending on the addition of jujube extracts. The color, lightness and redness of yanggaengs decreased as the concentration of the extract increased, whereas the yellowish color increased. As the jujube extracts content increased, total polyphenol content, antioxidant activity, reducing sugar and total tannins significantly increased. The yanggaeng contains jujube extract with acceptable sensory properties, such as color, sweet taste, and overall acceptability, which could be integrated into yanggaengs to meet the taste and functional needs of the consumers.

• Bulletin of the Korean Chemical Society
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• v.14 no.2
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• pp.266-271
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• 1993

The reaction of $(CO_5$)M=C(OMe)Tol (M=Cr, Mo, W and $Tol=p-C_6H_4Me)$ and $BBr_3$ followed by treatment with tetramethylethylenediamine (TMEDA) yields a mixture of two diastereomers, trans, $cis-Br(CO)_2(tmeda)M{\equiv}$CTol [M=Cr(1a), Mo(2a), W(3a)] and cis, $trans-Br(CO)_2(tmeda)M{\equiv}$CTol [M=Cr(1b), Mo(2b), W(3b)], respectively. These compounds have been isolated as crystalline solids and characterized by spectroscopic (infrared, mass, $^1H$ and $^{13}C-NMR)$ data. The trans, cis-Br(CO)2(tmeda)Cr${\equiv}$CTol (1a), has been examine via a single crystal X-ray diffraction study : $BrCrO_2N_2C_{16}H_{23}$, Mr=407.27, triclinic, $P{\bar{1}},\;a=12.792(2),\;b=13.400(5),\;c= 11.645(4)\;{\AA},\;{\alpha}=101.26(2)^{\circ},\;{\beta}=103.04(2)^{\circ},\;{\gamma}=91.88(2)^{\circ},\;{\nu}=1907(1){\AA}^3,\;Z=2,\;{\rho}(calcd)=1.418\;gcm^{-3},\;{\lambda}(MoK{\alpha})=0.71069\;{\AA},\;{\mu}=26.25 cm^{-1},\;F(000)=831.97,\;T=295K,\;R=0.0977$ for 1332 significant reflections $[F_0>5{\sigma}(F_0)]$. There are two essentially equivalent molecules in the crystallographic asymmetric unit. Each molecule is octahedral with the bromide ligand trans to the alkylidyne carbon, the two cis-carbonyl ligands, and the bidentate TMEDA ligand.

• The Korean Journal of Food And Nutrition
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• v.35 no.2
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• pp.106-115
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• 2022

The purpose of this study was to examine the quality characteristics of byeolmijang prepared several roasted whole grain powders (oat, brown rice, black soybean, corn) for eight weeks. As the fermentation progressed, the pH decreased from 6.10~6.12 to 4.48~4.92 and the total acidity increased dramatically from 0.41~0.48% to 1.67~2.24%. There were no differences in the moisture content. The content of reducing sugar decreased, in particular, brown rice sample(C) decreased significantly than the other samples during fermentation. In color, L and b-value decreased all samples, whereas a-value showed a tendency to slightly increase. The total cell counts and lactic acid bacteria revealed an increasing tendency during fermentation. In case of the amino-type nitrogen contents, it increased significantly during the fermentation period, especially control sample (A) showed the highest content significantly. The total polyphenol of all samples increased in the fermentation period. ABTS and DPPH radical scavenging activities also increased, especially corn sample (E) had the highest levels. In by electronic tongue analysis, corn sample (E) revealed higher umami and sourness than the control. So, by adding roasted corn powder, it can enhance function and taste of byeolmijang.