• Journal of Acupuncture Research
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• 제24권4호
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• pp.115-124
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• 2007

Objective: To evaluate the effect of acupuncture on streptozotocin(STZ)-treated rats by subcutaneous implantation of osmotic pump. Methods: STZ was administered to rats at a low dose with osmotic pump to induce beta cell death and diabetes (STZ osmotic pump model), The experimental animals were divided into 4 groups: 1. The control group which was not treated in the STZ osmotic pump model 2. The sham group which was acupunctured at an arbitrary point in the STZ osmotic pump model 3. The sample A group which was acupunctured at the Chung-wan($CV_{12}$) in the STZ osmotic pump model 4. The sample B group which was acupunctured at the Chok-samni($ST_{36}$) in the STZ osmotic pump model. The effect of acupuncture in the STZ osmotic pump model was observed by measuring the serum glucose level and immunostaining of pancreatic tissue of the rats. Results : STZ injection by subcutaneous implantation of osmotic pump caused hyperglycemia by destroying the pancreatic beta cell selectively. Acupuncture at the Chung-wan acupuncture point($CV_{12}$) and Jhok-samni acupuncture point ($ST_{36}$) in the STZ osmotic pump model separately resulted in a decrease of the serum glucose level. In addition, the cyto-protective effect of the pancreatic beta-cell was detected in the STZ osmotic pump model by acupuncture. And there were few differences between the effects of acupuncture at the CV12 and $ST_{36}$. Conclusion : Acupuncture at the CV12 and ST36 had beneficial effects on Type II diabetes mellitus, and action mechanism of the effect was thought to be concerned with secretion of endogenous beta-endorphin.

• 한국미생물·생명공학회지
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• 제27권2호
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• pp.91-95
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• 1999

To investigate the effect of salts on the production of erythritol by Torula sp., cells were grown on the media containing various concentrations of KCl or NaCl. Cell growth and glucose consumption rates decreased when KCl or NaCl concentration increased from 0.0 to 0.5M. The production of erythritol, however, was maximal at 0.3M aCl. The erythritol concentration of 54.3g/l in the medium containing 0.3M NaCl and 200g/l glucose was obtained after 120h. The production of erythritol decreased in cultures above 0.3M NaCl or 0.4M KCl due to the inhibition of cell growth. To elucidate the effect of salts more quantitatively, KCl and NaCl concentrations were converted to osmotic pressure. As the osmotic pressure increased, the yield of erythritol from glucose increased regardless of the kinds of salts and the yield of erythritol was approximately 49% at the osmolality of 2.4Os/kg. When the osmotic pressure increased to 2.5Os/kg, the specific growth rate of cells decreased but the production rate of erythritol increased. For the effective production of erythritol, osmotic pressure must be adjusted not to inhibit markedly the growth rate of cells and to stimulate the production rate of erythritol by supplementing salt.

• 한국초지조사료학회지
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• 제20권2호
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• pp.77-84
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• 2000

Eight-week old perennial ryegrass (Lolium perenne L. cv. Reveille) plants were exposed to different NO3-concentrations or osmotic stress with NaCI. Previously labeled "N was chased during 14 days of non-labeled'NO3 feeding in order to investigate NO3 metabolism in relation to osmoregulation. The short termmeasurement of osmotic potential showed that the extemal concentration of Nos- had not great effect on theosmotic potential, but that osmotic adjustment was observed in NaCl-treated plants. Total uptake of NO 3 - waslargely increased by increasing supply level of NO3 while it was depressed by exposing to osmotic stress.Nitrate reduction increased to more than 29% by increasing extemal NO,- concentration from 1 mM to 10mM. When osmotically stressed with NaCI, nitrate reduction was depressed to about 37% as compared to thecontrol. The decrease in translocation of reduced N into leaves was also observed in NaCl exposed plants. Inthe medium exposed to 10 mM NO,., osmotic contribution of nitrate to cumulative osmotic potential wasdecreased, and it was osmotically compensated with soluble carbohydrate. When osmotically stressed withNaC1, the contribution of chloride was much higher than that of nitrate. The present data indicate that N03-in plant tissues, factually affected by the assimilation of this ion, plays an active role in osmotic regulation incorrelation with other osmotica such carbohydrate and chloride.(Key words : Nitrate metabolism, Osmotic stress, Nitrate supply level, Osmoregulation)ate supply level, Osmoregulation)

• Journal of Pharmaceutical Investigation
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• 제36권1호
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• pp.11-17
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• 2006

The objective of this study was to confirm the effect of the type of dissolution media and paddle speed on nifedipine (ND) release profile from osmotic granule and the storage stability. Osmotic granule was manufactured by fluidized bed coating method. At each coating step, morphology of osmotic granule was differed. The size of osmotic granule was $750\;{\mu}m$ at 3 wt% membrane thickness. ND release was changed in diverse dissolution media, paddle speed. ND release is governed by not only osmotic pressure but diffusion from osmotic granule. ND release from osmotic granule decreased as storage period increased. These may be caused by liquid excipient which has low molecular weight. Storage stability of osmotic granule could be improved by removing liquid excipient from semipermeable membrane.

• 한국식품저장유통학회지
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• 제5권3호
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• pp.305-314
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• 1998

In the drying process, many undesirable physicochemical changes occur that influence dried food product qualities. Pretreatments method is used to reduce the deterioration of dried food product qualities such as color, flavor, texture, rehydration ability and retention of nutrients. The methods of pretreatments are blanching, chemical treatment and osmotic dehydration. Osmotic dehydration is a water removal process which is based on placing foods in a concentrated osmotic solution or in a dry osmotic material. A large number of process variables have a significant effect on process and final product quality. In order to improve final product quality it is necessary to know the role of each process variable and understand the mecanisms throughout the process. Osmotic dehydration is a valuable processing tool with great future in minimal processing of fruits and vegetables.

• International Journal of Vascular Biomedical Engineering
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• 제4권2호
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• pp.7-12
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• 2006

The present study investigated the effects of the osmotic environment on the rheological properties of erythrocytes and their suspensions. In an iso-osmotic medium, erythrocytes forming a biconcave discocyte under resting conditions, exhibited high deformability. In a low-osmotic medium, the deformability of erythrocytes, which swelled and exhibited a spherical shape, significantly decreased at a high shear stress and the high-shear viscosity of the cell suspension was slightly higher than that of normal blood. Hyper-osmotic stress, however, which caused to form echinocytes, decreased cell deformability but exhibited smaller viscosity in low shear rates than iso-osmotic blood viscosity. These results showed a close relation with the aggregability measurements, in that hypertonic blood showed lower aggregability than the hypotonic and isotonic RBC suspensions. These findings indicate that the physicochemical environment has a strong influence on the rheological properties of the erythrocyte and its suspensions.

• 한국식품영양과학회지
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• 제19권2호
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• pp.121-126
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• 1990

Internal mass transfer during osmotic concentration of apples in sugar solutions was exami-ned as a function of concentration temperature and immersion time of those solutions using moisture loss sugar gain molality and rate parameter. Influence of osmotic concentration processes on browning reaction was also evaluated compared to control In creasin the concen-tration and temperature of sugar solutions increased moistrue loss sugar gain molality and rate parameter. Water loss was rapid early in the process and then levelled off, The same phenomena were occurred on sugar gain only in higher concentration(60$^{\circ}$ brix). IN lower concentration (30$^{\circ}$brix) sugar gain was gradually increased during whole process. Moisture loss during osmotic concentration using a sugar solution(60$^{\circ}$ brix 6$0^{\circ}C$) with 180min immer-sion time was 45.79% Effect of osmotic concentration befor air dried to 4% M.C(wet basis) on browning reaction was significant. Minimum browning reaction during air drying was carried out using a pretreatment such as osmotic concentration in sugar solution(60$^{\circ}$brix 45$^{\circ}C$) with 150min immersion time(O.D=0.01) compared to control(O.D=0.17)

• 한국식품영양과학회지
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• 제27권5호
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• pp.903-907
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• 1998

Mass transfer characteristics during osmotic dehydration of mushrooms(Agaricus bisporus) in sugar solution were studied as a function of sugar concentration, immersion time and temperature, and the effect of osmotic dehydration on browning inhibition of air-dried mushrooms was also evaluated. Increasing the sugar concentration, immersion time and temperature increased moisture loss, sugar gain, molality and rate parameter. The changes of sugar gain and rate parameter were more significantly affected by concentration than by temperature of sugar solutions, while 1$0^{\circ}C$ increase in temperature or 10 Brix increase in concentration had the same effect on water loss. Water loss, sugar gain, molality were rapid in the first period of osmotic dehydration especially in the case of higher concentration and temperature of sugar solutions. Effects of osmotic dehydration in sugar solution(60 Brix, 8$0^{\circ}C$) with 18 min of immersion time(O.D.=0.099) rior to air dehydration on browning inhibition of dried mushrooms were more significant than blanching in water(8$0^{\circ}C$) with the same immersion time(O.D.=0.330) and the control (O.D.=0.559).

• 한국세라믹학회지
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• 제50권1호
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• pp.25-30
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• 2013

The pore volume of hardened cement with waterproofing materials is lower compared to that of hardened cement without waterproofing materials. Thus, fewer gaps will appear by means of chemical reactions between $Ca^{2+}$ ions in hardened cement and water, solutes, and other ions. Due to the selective permeability, the osmotic pressure of hardened cement can change due to physical effects such as the reduction of the pore volume and the reduction in the number of pores, as well as by the electrochemical reaction between water, solutes, other ions and $Ca^{2+}$ ions in hardened cement. Of course, these factors do not have independent effects but instead a combined complex effect. Accordingly, we studied changes in the osmotic pressure due to the difference in the pore structure of hardened cement. A pore size smaller than 1 nm in hardened cement had only a slight effect on the osmotic pressure, whereas a pore size larger than 1 nm had a direct effect on the osmotic pressure.

• 생물환경조절학회지
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• 제13권3호
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• pp.135-142
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• 2004

본 연구는 당근과 양파에서 발아력 증진에 미치는 osmotic priming과 SMP효과를 비교하기 위해 수행되었다. Osmotic priming과 SMP 처리과정중 작물별 수분흡수율은 처리 1시간 후 급속한 수분흡수가 이루어졌고, 두 작물 모두 osmotic priming이 SMP보다 수분흡수 속도가 빨랐다. 이러한 경향은 처리 4시간까지 유지되었다. 처리최종일의 수분흡수율은 당근과 양파에서 osmotic priming이 SMP보다 2%높았다. Osmotic priming과 SMP 처리는 두 작물 모두 발아율을 향상시키지 못했지만 $T_{50}$ 및 MDG는 단축되어 조기발아 하였으며, 이러한 경향은 저온인 $15^{\circ}C$에서 더욱 현저하였다. Osmotic priming과 SMP 처리 후 초기함수율로 재건조하면 당근에서는 발아속도에 큰 차이가 없었으나, 양파에서는 표면건조에 비해 발아속도가 지연되었다. Osmotic priming과 SMP 상호처리간 발아력을 비교한 결과 두 작물 모두 SMP 처리가 osmotic priming보다 발아촉진에 효과적이었다. 당근과 양파종자를 osmotic priming과 SMP 처리하면 묘출현율도 향상되었고, 묘출현에 소요되는 일수를 단축시켜 신속한 묘출현을 유도하였다. 그러나 묘출현에 이은 유묘의 초기생육에는 통계적인 유의성은 인정되지는 않았으나 osmotic priming과 SMP 처리된 종자는 무처리에 비해 향상되었다.