• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.696-701
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• 1996

For effective utilization of skipjack (Katsuwonus pelamis) cooking juice (SCJ), the SCJ was hydrolyzed with 0.5% neutrase at $50^{\circ}C$ for 1 hr, and the degree of hydrolysis was estimated to be 66.0% at this reaction condition. The hydrolysate was treated with charcoal and filtered under reduced pressure. The extract powder was prepared from the filtrate in a spray-dryer. The major free amino acids of the extract Powder were taurine (526.3 mg/100 g), glutamic acid (375.8 mg/100 g), phenylalanine (315.9 mg/100 g), and alanine (283.6 mg/100 g), and their content accounted for 55.4% of the total free amino acids (2,711.5 mg/100 g). Among the nucleotides and their related compounds, inosine was the major component with 76.29 mole/g. The content of betaine-N, total ceatinine-N, TMAO-N, and TMA-N were 72.2, 51.2, 10.3, and 6.9 mg/100 g, respectively. From the omission test, it was concluded that the major taste compounds of the extract powder were believed to be free amino acids such as glutamic acid and alanine. Organic acids and nucleotides and their related compounds acted an auxiliary role in the taste of the extract powder.

• Biomolecules & Therapeutics
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• v.6 no.1
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• pp.45-49
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• 1998

The pharmacokinetic properties and antiinflammatory activity of 3% ketoprofen lotion (ID-lotion), formulated with poloxamer 407, were evaluated using rats. For the pharmacokinetic study, the lotion, at the dose of 4.5 mg/kg, was applied on the dorsal skin of rats and the drug concentration in plasma was determined using an HPLC method. As references, ketoprofen suspended in saline was administered orally, and E-lotion, which is a 3% ketoprofen lotion in the Japanese market was applied transdermally. Following the transdermal application of ID-lotion and E-lotion, $C_{max}$ were 316 $\pm$22.3 ng/ml and 163 $\pm$ 12.2 ng/ml, respectively, at the same Tma of 2 hours postdose, while $C_{max}$ and $T_{max}$ after oral administration of the drug were 1,030$\pm$89.1 ng/ml and 0.25 hours, respectively. Relative bioavailabilities of ID-lotion and I-lotion were 69.3% and 34.2%, respectively. The antiinflammatory activity of the two 3% ketoprofen lotions was evaluated with carrageeneninduced edema method after 50 mg of the lotions was applied on the paw of rats. ID-lotion showed 67.6% inhibition of the edema formation, while I-lotion showed 34.\\\\`r%. The calculated ED5o after transdermal application of ID-lotion was 2.5 mg/kg, while that after oral administration was 7.0 mg/kg. Based on these results, the relative equiponderal availability of ID-lotion was 296% compared to the oral administration of ketoprofen.n.n.n.

• Journal of Food Hygiene and Safety
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• v.12 no.4
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• pp.333-339
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• 1997

The effects of kind of vegetables and of the kind and amounts of fermented fish sauce on the formation of nitrosamine (NA) during kimchi fermentation were investigated. Kimchies made of Chinese cabbage, cucumber, and radish with fermented shrimp, anchovy and liquid sauces were fermented at 4$^{\circ}C$ for 6 weeks and the changes in the content of nitrate, nitrite, trimethylamine (TMA), dimethylamine (DMA) and NA were studied. Nitrate content in kimchies made of Chinese cabbage, cucumber, and radish increased at the initial period of fermentation, but it decreased at the later period. Nitrite was not detected at the later period of kimchi fermentation. Overall, there have not been great changes in the contents of nitrite and nitrate. However, there have been considrable changes in the contents of TMA and DMA as fermentation progressed. Only nitrosodimethylamine (NDMA) at the level of 0.5~10.3 $\mu\textrm{g}$/kg was formed in three kinds of kimchies. More NDMA was formed in radish and cucumber kimchies than in Chinese cabbage kimchi. The pH was lowered faster in radish and cucumber kimchies than in Chinese cabbage kimchi. More NDMA was formed in Chinese cabbage kimchi made with fermented shrimp sauce than those with anchovy or liquid sauces. Shrimp sauce contained higher amount of DAM than anchovy and liquid sauces. The contents of NDMA tended to increase as the amount of shrimp sauce increased. The kind and amount of fermented fish sauce used for kimchi preparation may be an important factor affecting the formation of NDMA.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.937-943
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• 1996

The biggest Problem of low-salted Jeot-gal is the reduction of its shelf-life. Chitosan, glucono $\delta-lactone, $ and sykeeper were added to extend the shelf-life of low-salted Myungran-jeot, and various chemical and microbiological analyses were carried out during fermentation at $10^{\circ}C.$ Sykeeper inhibited the increase in pH, and production of lactic acid, VBN, TMA, TBA, and the microbial growth, whereas enhanced the production of amino-N. But, chitosan and glucono $\delta-lactone$ had no significant difference from the control. The estimated shelf-life periods of low-salted Myngran-jeot fermented at $10^{\circ}C$ for control, chitosan, glucono $\delta-lactone, $ and sykeeper were about 14, 12, 16, and 19 days, respectively.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.940-946
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• 1996

One of the biggest Problems in making jeotkal is the reduction of its shelf-life when lowering the salt content from 20-30% to below 10%. Therefore, in order to extend the shelf-life of the low-salted jeotkal, prior to setting the minimum allowance value of sulfiting agents as food additives for fermented fish products, the preservative effects of sulfite salts on the low-salted myungranjeot (soused roe of Alaska pollack) were studied through various chemical and microbial analyses. The pHs of the low-salted Myungranjeot treated with bisulfite and metasulfite salts rapidly decreased in the biginning of fermentation, while the lactic acid contents increased constantly. Sodium bisulfite and metasulfite enhanced the production of $NH_2-N$ after 10 day-fermentation, whereas they inhibited the production of VBN, TMA and TBA, and the growth of microorganisms including fungi during fermentation. The estimated shelf-lives of low-salted myungranjeot treated with control, sodium sulfate, sodium bisulfite, and sodium metasulfite on the basis of VBN 50 mg% were about 16, 14, 20 and 24 days, respectively.

• The korean journal of orthodontics
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• v.29 no.6 s.77
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• pp.673-688
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• 1999

This study was conducted in order to analyze the mechanical characteristics of multiloop edgewise archwire (MEAW). The purposes were 1) to compare load deflection rate (LDR) of MEAW with that of various other arch wires in the individual interbracket span, 2) to compare the wire stiffness in the interbracket span with that in the multi-L-loop region (the span from distal border of the bracket of the lateral incisor to the mesial border of the buccal tube of the second molar), and 3) to verify the experimental results with theoretically derived formula. The single L-loops of five different horizontal lengths and multi-L-loops for the upper and lower arches were made out of .$016\times.022$ permachrome stainless steel wire. Straight segment of plain stainless steel, TMA and NiTi wire of the same dimension were prepared. The LDR was measured using Instron model 4466 with the load cell of 50N capacity at cross head speed of 1.0mm/min, and maximum deflection of 1.0mm. Five specimens were tested under each experimental condition. The wire stiffness number for each interbracket region and multi-L-loop region was calculated from the LDR and the interbracket spans. By dividing the theoretical model of multi-L-loop into 35 linear segments, the energy stored in each segment was obtained. Then the LDR and wire stiffness of single L-loop and multi-L-loop were calculated and compared. The findings were as follows : 1) The average LDR of MEAW in the individual interbracket region was 1/1.53 of that of the NiTi,1/2.47 of TMA and 1/5.16 of the plain stainless steel wire. 2) The wire stiffness of MEAW in the multi-L-loop region was 1.53 times larger than that in the interbracket region, and the LDR was almost twice as large as that of NiTi in that region. 3) According to the theoretically derived equation, the wire stiffness of the single L-loop was lower than that of multi-L-loop. The results of this study suggest that MEAW has the unique mechanical Property which could allow individual tooth movement and transmit elastic force effectively through the entire arch wire.

• Fisheries and Aquatic Sciences
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• v.8 no.2
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• pp.43-50
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• 2005

We evaluated the nutritional composition of the siphon of the surf clam Tresus keenae in regard to the presence of nitrogenous [amino acids, nucleotides and their related compounds, total creatinine, betaine, trimethylamine oxide (TMAO), and trimethylamine (TMA)] and non­nitrogenous compounds (sugars and organic acids), lipid fatty-acid composition, and occurrence of minerals. The content of total free amino acids was 660.27 $\pm$ 7.94 mg/100 g, and the predominant amino acids were arginine, alanine, sarcosine, glycine, and glutamic acid. These amino acids accounted for $71\;\%$ of the total free amino acids. Among the nucleotides and their related compounds, inosine was the major component and comprised 40.38 $\pm$ 0.02 mg/100 g. Free amino acids were the largest contributor to total extracted nitrogen, comprising $49.94\%$, followed by total creatinine, betaine, nucleotides, and ammonia; the contribution of TMAO and TMA was small. For the non-nitrogenous compounds, malic acid, propionic acid, and succinic acid comprised the major portion of the ten kinds of organic acids detected, and the sugars found were glucose, maltose, and arabinose, which were estimated to be $147.0\pm7.15,\;34.45\pm1.09,\;and\;1.21\pm0.02\;mg/100\;g,$ respectively. The predominant minerals were Na and K, which comprised $11.43\pm1.06\;and\;9.46\pm1.02\;mg/100\;g,$ respectively. The major fatty acids were C22:6, C20:5, C23:0, C18:3, and C16:0 in the lipid fractions. The 23:0 level of glycolipid (GL) was the highest of any other lipid fraction. The amount of total polyunsaturated fatty acids (PUFA) in the lipid fractions was higher, ranging from $58.22\%\;in\;GL\;to\;77.1\%$ in phospholipid (PL), compared to the saturated and monounsaturated fatty acids. Of the n-3 fatty acids, C20:5 and C22:6 contributed $35.30-64.44\%$ of PUFA in the lipid fractions. The ratios of n-3 to n-6 PUFA in total lipid (TL), neutral lipid (NL), PL, and GL were 4.35, 4.26, 6.69, and 2.04, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.6
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• pp.549-556
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• 1993

To obtain a basic data of Korean geoduck(Panope japonica A. Adams) for fast food manufacturing, contents of proteinous compounds, nucleic acid and related compounds were analysed, and monthly changes of proximate compositions and freshness changes during frozen storage have been studied. The edible portions were $29.92\%$ in 3 years old samples and $38.04\%$ in 5 years old ones, respectively. The moisture and protein content showed the highest level from March to April and those of lipid and glycogen showed the highest level in July. Taurine, glycine, alanine and glutamic acid were the major free amino acid in 5 years old samples harvested in July and taurine content showed the highest level among free amino acids. Glutamic acid was the most abundant amino acid among the amino acids of protein hydrolyzate in 5 years old sample(96.6mg/16g-N). Leucine and lysine were revealed as relatively higher content(8.35 and $7.70\%$). From the analytical results on VBN, TMAO, TMA and $NH_2-N$, blanching at $95^{\circ}C$ for 2 mins was effective to maintain the quality of geoduck during frozen storage. Total creatine content was not changed in blanched geoduck.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.94-101
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• 2011

Squid (Todarodes pacificus) is processed as dried or seasoned-dried products and its catch gradually increased from 270,298 M/T in 2005 to 367,940 M/T in 2008 in Korea. Squid processing by-product (viscera) was usually discarded as a waste resulting in environmental problem. In order to utilize squid viscera for more value-added products, a natural squid seasoning was developed by fermenting with Aspergillus oryzae koji. Squid viscera at 5, 10 and 15% salt concentrations with fixed levels of 5% koji and 30% water was fermented at room temperature. The quality properties of squid fermented products such as amino-N, TMA, VBN, total viable cell count, pH and total acidity were determined at different fermentation periods. The contents of amino-N, TMA, and VBN of squid seasoning at 5% salt concentration fermented for 14 days were the highest. Based on amino-N content, squid viscera at 5% koji fermented for 14 days was selected for further assays: the content of moisture, crude protein, crude lipid, crude ash, and carbohydrate were 5.98, 35.19, 33.08, 11.30, and 14.45%, respectively. The content of glutamate, alanine, leusine and lysine were 7.06, 12.34, 9.90 and 10.22%, respectively. The $IC_{50}$ values of DPPH scavenging and $\beta$-glucuronidase inhibitory activity were 12.89 and 12.58 mg/mL, respectively. A natural squid seasoning was manufactured by mixing fermented squid viscera and an ingredient. Based on the results of sensory evaluation, the fermented squid viscera seasoning was almost equal to other natural complex seasonings such as anchovy, cow meat, and fisheries seasoning.

• Proceedings of the Korean Vacuum Society Conference
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• 2012.08a
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• pp.176-176
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• 2012

본 연구는 GaN 기반의 전자소자의 표면 패시베이션 방법으로 열산화 공정을 이용한 알루미늄산화막 패시베이션 공정에 대하여 연구하였다. 결정질의 알루미늄산화물은 경도가 크고 화학적으로 안정적이기 때문에 외부 오염에 대한 소자 표면을 효과적으로 보호할 수 있으며, 열적안정성이 뛰어나 공정중 또는 공정 후의 고온 환경에서의 열 손상이 적은 장점을 가진다. 결정질 알루미늄산화막($Al_2O_3$)을 소자 표면에 형성하기 위해서 일반적으로 TMA (trimethlyaluminium)와 오존($O_3$)가스를 이용한 ALD 공정법이 사용되고 있으나 공정 비용이 비싸고 열산화막에 비해 전자 trapping이 많이 발생하여 전자이동도가 저하되는 단점이 있어, 본 연구에서는 열산화 공정을 이용하여 소자의 전기적 특성 저하를 발생시키지 않는 알루미늄산화막 패시베이션을 수행하였다. 실험에 사용된 기판은 AlGaN/GaN 이종접합 구조가 증착된 HEMT 제작용 기판을 사용하였으며 TLM 구조를 제작하여 소자의 채널 면저항 및 절연영역간 누설전류 특성을 확인하였다. TLM 구조가 제작된 샘플 위에 알루미늄을 100 ${\AA}$ 두께로 소자위에 증착하고 $O_2$ 분위기에서 약 $525{\sim}675^{\circ}C$ 온도로 3분간 열처리하여 알루미늄 산화막을 형성한 후 $950^{\circ}C$ 온도로 $N_2$ 분위기에서 30초간 안정화열처리 하여 안정한 알루미늄 산화막 패시베이션을 형성하였다. 알루미늄산화막 패시베이션 후 소자의 절연영역 사이의 누설전류는 패시베이션 전과 비슷한 크기를 나타냈고 패시베이션 후 채널의 면저항이 패시베이션 전에 비해 약 20% 감소한 것을 확인하였다. 또한 패시베이션된 소자와 패시베이션되지않은 소자에 대해 $900^{\circ}C$ 온도로 30초간 열처리한 결과 패시베이션 되지 않은 소자는 74%만큼 채널 면저항이 증가하였으며, 절연영역 누설전류가 다섯오더 크기로 증가한 반면 알루미늄산화막 패시베이션한 소자는 단지 13%의 채널 면저항의 증가를 나타내었고 절연영역 누설전류는 100배 감소한 값을 보여 알루미늄산화막 패시베이션이 소자의 열적 안정성을 향상시키는 것을 확인하였다.