• Bulletin of the Korean Chemical Society
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• 제27권8호
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• pp.1199-1202
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• 2006

A simple, sensitive and rapid spectrofluorimetric method was developed for determination of mefenamic acid in pharmaceutical preparation and human urine. The procedure is based on the oxidation of mefenamic acid with cerium (IV) to produce cerium (III), and its fluorescence was monitored at 354 nm after excitation at 255 nm. The variables affecting oxidation of drug were studied and optimized. Under the experimental conditions used, the calibration graphs were linear over the range 0.03-1.5 mg $L^{-1}$. The limit of detection was 0.009 mg $L^{-1}$ and the relative standard deviation for 5 replicate determinations of mefenamic acid at 1.0 mg $L^{-1}$ concentration level was 1.72%. Good recoveries in the range of 102-107 and 102-109% were obtained for pharmaceutical preparation and human urine, respectively. The proposed method was applied to the determination of MF in one pharmaceutical preparation and human urine. The amounts of mefenamic acid found are very similar to those obtained by a standard method.

• 약학회지
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• 제45권1호
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• pp.34-38
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• 2001

The Phellodendri Cortex of Phellodendron amurense (Rutaceae) is known to contain a number of isoquinoline alkaloid, and berberine, palmatine, jateorrhizine, phellodendrine and magnoflorine are the major constituents of protoberberine alkaloids. For the determination of protoberberine alkaloids from Phellodendri Cortex and berberine chloride from the preparation, the new spectrophotometric method was developed with a simple and selective sample clean-up using thiocyanatocobaltate[II] complex ion. Samples were extracted with 0.1 mM hydrochloric acid, potassium biphthalate reagent, thiocyanatocobaltate reagent and 1.2-dichloroethane for 60 min. The absorbance of protoberberine alkaloid complexes in 1.2-dichloroethane solution was measured at 625 nm. Calibration curve for berberine was linear over the concentration range of 0.05~0.30 mg/ml 1.2-dichloroethane. The method proved to be rapid, simple and reliable for the determination of protoberberine alkaloids from Phellodendri Cortex and berberine chloride from the preparation.

• Bulletin of the Korean Chemical Society
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• 제29권2호
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• pp.328-334
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• 2008

The effects of catalyst preparation on the reaction route and the mechanism of biphenol (BP) hydrogenation, which consists of a long series-reaction, were studied. Pd/C catalysts were prepared by incipient wetness method and precipitation and deposition method. The reaction behaviors of the prepared catalysts and a commercial catalyst along with the final product distributions were very different. The choice of the catalyst preparation conditions during precipitation and deposition including the temperature, pH, precursor addition rate, and reducing agent also had significant effects. The reaction behaviors of the catalysts were interpreted in terms of catalyst particle size, metal distribution, and support acidities.

• Fisheries and Aquatic Sciences
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• 제3권3_4호
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• pp.200-204
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• 2000

To investigate pre-salting conditions in the preparation of salted anchovy from large anchovy, anchovy were salted with various salt concentration and stored at $5^{\circ}C$ and $20^{\circ}C$ for 10 days. Moisture content decreased with the increase of salt and the salinity increased in proportion to salt concentration at $20^{\circ}C$. Total nitrogen decreased slightly as the increase of salt concentration during pre-salting at $20^{\circ}C$. The nitrogenous components such as amino nitrogen and extractable nitrogen were invariable or decreased until 7 days in salt concentration over $25\%$ during pre-salting at $5^{\circ}C$. These results imply that soluble nitrogen with moisture run out of anchovy body in high salt concentration and the hydrolysis was inhibited by salt over $25\%$ at $5^{\circ}C$. VBN content were constant in salt concentration over $25\%$ until 7 days, regardless of curing temperature. The POV were under the influence of salt concentration and temperatures. We concluded that the optimal condition for preparation of salted anchovy were pre-salting with salt over $25\%$ at $5^{\circ}C$ for 7 days.

• Journal of Nutrition and Health
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• 제31권9호
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• pp.1498-1507
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• 1998

The purposes of this study were to : a) examine the current foodservice management practices of twenty-one seniors centers in charge of hoke-delivered meal programs, b) evaluate the attitudes of one hundred and ten recipients of meal service program, and c) provide feedback for the efficient and effective foodservice management for the elderly. Statistical data analysis was completed using the SAS package program for descriptive analysis, T-test, and ANOVA. The results of quantitative analysis indicated that the costs of meals, containers and special foods were mostly dependent on the support from local government(Seoul city). The centers where the volunteers were over seventy five p ercent of the workers were frtty-eight percent and sixty-seven percent of the subjects in food preparation and food delivery to the homebound clients, respectively. Meal preparation and food purchasing were mainly practiced by social welfare worker. Standardized recipes were not developed and meal preparation was controlled under the cook' and volunteers' experiences. The survey results of recipients who participated the home-delivered meals program showed that the mean of meal satisfaction score was rated over three point five in the five-point scale. There were significant differences between dependent variables(volunteer's kindness, plate waste, menu variety) and independent variables(sex, receiving periods and family type of the subjects). (Korean J Nutrition 31(9) : 1498-1507, 1998)

• 한국잠사곤충학회지
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• 제18권2호
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• pp.107-110
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• 1976

In silk reeling process the carry-over cocoons must be submerged in the reeling baths filled with reeling water and left until reopening the operation. Under the detention the carry-over cocoons are apt to decay without any antiseptic treatment. Thus an useful antiseptic for the cocoons is urgently needed, and various antseptic agents have been tested for their applicability to the process. However, such an useful agent has not been developed yet. Formalin has been the only chemical used for antisepticizing carry-over cocoons, although it has many defects as the antiseptic for the cocoons. In these circumstances, recently we newly prepared an antiseptic useful for preventing the carryover cocoons from decaying. We named the new antiseptic preparation "Swi-Se-Yo." The Korean term "Swi-Se-Yo" literally means "please take a rest". Through a series of experiments with Swi-Se-Yo we obtained the following results: 1) Swi-Se-Yo, in 0.05% aqueous solution, exerted a good antiseptic effect on the boiled Cocoons submerged in the reeling baths and the effect lasted for 45 hours. The duration of the effect is about two times longer than that of Formalin. 2) The percentage of cocoon reel ability of the carry-over cocoons treated with Swi-Se-Yo was 6% higher than that of Formalin and was equal to that of flowing cold water. 3) The percentage of raw silk yield of the carry-over cocoons treated with Swi-Se-Yo was almost equal to that of Formalin and to that of flowing cold water. 4) The quality of raw silk of the carry-over cocoons treated with Swi-Se-Yo is the same as that of flowing cold water. Besides the above favourable results, Swi-Se-Yo has many advantages as an antiseptic. Chemically it is very stable. Its antimicrobial action is very strong and the spectrum is very broad. It can be available in water-soluble powder and in small bulk. And it is not harmful to human and domestic animals. Considering these profitable properties of Swi-Se-Yo, it will have a good reputation as a carry-over cocoon antiseptic. (The chemical composition and manufacturing method of Swi-Se-Yo will be published in the near future.)

• The Journal of Asian Finance, Economics and Business
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• 제5권4호
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• pp.201-211
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• 2018

The paper suggests making a policy and strategies for a way of exporting Korean ICT product effectively in the EU and Eastern area, and an effective preparation of 4^th industrial revolution through analysis of preparation status of 4^th industrial revolution of the Visegrad group. Analyze policy, status, what they want for 4^th preparation in the Visegrad group from comparing characteristics analysis of each country's official data, publication data, portal, paper, and etc. They have been preparing for 4^th industrial revolution long time ago as basic research and business before 4^th wave word. With these basic results, they are trying to apply such as, AI, S/W, security, ICT, etc. of 4^th wave core technology. For the development of new export market in EU, the Korean team should research with university and research center or venture company. Through these cooperation, they should understand their personal characteristic, lifestyle, and what consumers want to purchase in EU. And this results can be used in South Asia and India that give a big effect to all over the world ICT market. The external impact of the 4^th wave must have a long-term shift in manpower, and production policy is related to the EU's strategic role, or the preparation of the 4^th wave to the V4 country in the short term.

• 한국식품영양과학회지
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• 제28권4호
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• pp.942-947
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• 1999

This study was conducted to evaluate sanitary practices of employees in business & industry foodservice operations of Pusan and the Kyung Nam areas, and to suggest a guideline for an effective sanitation training program. The questionnaire was used in this study as a survey method. Questionnaire were administered to 246 employees. The results were as follows. 55.3% of employees have had regular(monthly) food sanitation education. The mean rating of food sanitary knowledge for all employees was 65.9/100. When the education level was higher and the age younger, the mean rating of was also higher. Among the ratio of correct answers for food sanitary knowledge areas, a equipment sanitation was the highest (80.5%), and time temperature was the lowest(45.3%). The mean rating of sanitary procedures for food storage was 4.80/5.00, pre preparation 4.04/5.00, personal hygiene 3.54/5.00, equipment sanitation 3.20/5.00, and food preparation 2.56/5.00. Employees regularly educated in food sanitation rated significantly higher for food preparation than those who were of irregulary educated. The higher mean rating group(over 66) for the food sanitary knowledge showed significantly higher rates in sanitary procedures(food preparation, equipment sanitation, and personal hygiene) than that of the lower group(below 65). The practice of personal hygiene was positively correlated (p<0.001) with sanitary concept and food preparation, among the food sanitary knowledge areas.

• 한국콘텐츠학회논문지
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• 제16권4호
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• pp.757-769
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• 2016

본 연구는 중고령자의 노후준비가 삶의 만족도에 미치는 영향이 성별에 따라 차이가 있는지를 살펴보는 목적으로 분석하였다. 이를 위한 연구 자료는 국민노후보장패널 3차년도 부가조사, 4차년도 자료를 이용한 연구로서 3차년도 기준 50세 이상 64세 미만으로 남녀 중고령자 2,970명을 대상으로 분석하였다. 분석 결과 첫째, 성별에 따른 노후준비의 차이에서는 남녀 모두 통계적으로 유의미하게 차이가 있는 것으로 나타났다. 둘째, 성별에 따른 삶의 만족도 차이에서 남녀 모두 통계적으로 유의미한 차이가 있는 것으로 나타났다. 셋째, 노후준비가 삶의 만족도에 미치는 영향에 대하여 성별 차이를 비교한 결과 남녀 모두 유의미하게 차이가 있는 것으로 확인되었다. 위의 연구결과를 바탕으로 하여 중고령자의 노후준비에 따른 삶의 만족도 영향에 대한 성별 비교를 통하여 성별에 따른 노후준비와 삶의 만족도를 높이기 위한 방안과 후속연구를 위한 제언을 하였다.

• 대한영양사협회학술지
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• 제12권2호
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• pp.157-171
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• 2006

This study was intended to suggest HACCP-based standard recipe for bellflower roots, classified as no thermal cooking process, served in a university foodservice operation. The time-temperature and microbial contamination level in each cooking step were analyzed. The temperatures of bellflower root, peeled garlic and green onion at receiving were at 13.8$\pm$2.8, 12.6$\pm$2.9 and 13.7$\pm$$0.8^\circC$ respectively, which were above the temperature limit. The time consumed for pre-preparation was up to 90 min at room temperature having high microbial growth potential. The levels of total plate counts (TPC) of bellflower root and garlic were over the limit of $10^6$ CFU/g as were the numbers of coliforms in bellflower roots. There were no microbial reductions in pre-preparation and cooking, which resulted in over $10^5$- $10^6$ CFU/g of TPC at service step. Two CCPs identified were washing/sanitation at pre-preparation and service steps. The control measures were washing/sanitation and temperature control. It was verified that CCPs for no cooking process developed in preceding studies were applicable for the microbiological food safety of this menu item. The HACCP-based standard recipe was developed to produce a quantity for 100 servings by observing the critical limits established for CCPs. These results suggest that the selection of proper provider is imperative to control the microbial contamination of raw materials at purchasing step. Also, the sanitary education program should be developed for the employees to understand and comply the HACCP plan and standard recipe.