• 한국식물병리학회:학술대회논문집
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• 한국식물병리학회 2000년도 추계 학술발표회
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• pp.37.2-37
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• 2000

• 한국작물학회:학술대회논문집
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• 한국작물학회 2007년도 6th OSONG INTERNATIONAL BIO-SYMPOSIUM
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• pp.36.1-36.1
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• 2007

• 한국생물물리학회:학술대회논문집
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• 한국생물물리학회 1996년도 정기총회 및 학술발표회
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• pp.15-15
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• 1996

In order to investigate the conformational preferences to elicit the tastes, conformational free energy calculations using the empirical potential ECEPP/3 and the hydration shell model were carried out on the L-aspartyl dipeptide methyl esters, L-$\^$+/HAsp$\^$-/-D-Xaa-OMe, in the unhydrated state, where Xaa includes sweet (Ala, Abu, Ser, Thr, Val, and lle), bitter (Phe, Trp, and Leu), and tasteless (Tyr and Met) residues. (omitted)

• 약학회지
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• 제31권3호
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• pp.182-188
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• 1987

Simple coacervation of bovine serum albumin was studied to prepare biodegradable microacapsule. Albumin microcapsules were prepared by using acrylonitrilestyrene polymer (M-80) resin beads and sulfamethoxydiazine as the core materials. The albumin to beads ratio was found to be 1:2.3 and the albumin to sulfamethoxydiazine ratio to be 1:2.9. The 50% release times (T$_{50%}$) of sulfamethoxydiazine and microencapsulated sulfamethoxydiazine were 6 min. and 73 min., respectively. The surface appearance of the microcapsule collected after release experiment was not different from those of the original microcapsule. In addition to slowing release of drug the microencapsulation process masked characteristic bitter taste of sulfamethoxydiazine.

• 한국발생생물학회지:발생과생식
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• 제21권4호
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• pp.475-475
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• 2017

• 한국자기학회:학술대회 개요집
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• 한국자기학회 2008년도 Asian Magnetics Conference
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• pp.153.2-153.2
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• 2008

• International Journal of Oral Biology
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• 제33권1호
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• pp.13-23
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• 2008

Taste is a critically important sense for the survival of an organism. However, structure and distribution of taste receptors were only recently investigated. Although expression of the ion channels responsible for the sense of salty taste and acidity was observed in the non-taste cells, receptors for sweet and bitter taste were only identified in taste cells. Salivary glands are involved in the sensing of taste and plays important roles in the transduction of taste. The purpose of this study is to examine whether taste receptors are present in the salivary glands and to provide clues for the investigation of the taste-salivary glands interaction. Using microarray and RT-PCR analyses, the presence of taste receptor mRNAs in the rat von Ebner gland and submandibular gland was confirmed. Type I taste receptors were preferentially expressed in von Ebner gland, whereas type II taste receptors were expressed in both von Ebner gland and submandibular gland. The tastespecific signal tranducing proteins, $G_{\alpha}gustducin$ and phospholipase C ${\beta}2$, were also detected in both salivary glands by immunohistochemistry. Finally, the activation of the calcium signal in response to bitter taste in the acinar cells was also observed. Taken together, these results suggest that taste receptors are present in the von Ebner gland and submandibular gland and that type II taste receptors are functionally active in both salivary glands.

• Food Science and Biotechnology
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• 제17권5호
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• pp.1097-1101
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• 2008

The objective of this study was to identify and quantify glucosinolates (GSLs) in Brassica napus cv. Hanakkori and its parents and to evaluate its potential bitter taste. 'Hanakkori' materials were cultivated with commercial chemical nutrients (20 kg/ha, N-P-K: 16-10-10) at the field. GSLs were isolated by means of extraction with 70%(v/v) boiling methanol (MeOH) followed by desulfation from those plants by reversed-phase high performance liquid chromatography (HPLC) and identified by electronic spray ionization-mass spectrometry (ESI-MS) analysis. In 'Hanakkori', 11 GSLs were identified as progoitrin, glucoraphanin, glucoalyssin, gluconapoleiferin, gluconapin, 1-methylpropyl, glucobrassicanapin, glucobrassicin, 4-methoxyglucobrassicin, gluconasturtiin, and neoglucobrassicin. The total GSL contents were 109 and 36.1 mmol/kg dry weights (d.w.) for the seeds and edible parts, respectively. The major GSLs (>5 mmol/kg d.w.) in the seeds were progoitrin (78.8), gluconapin (10.7), and glucobrassicanapin (7.81), whereas they in the edible parts were progoitrin (16.1) and glucobrassicanapin (8.58). In addition, the bitter taste in the edible parts was presumably related with the presence of progoitrin (>45% to the total GSL).

• 대한한방내과학회지
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• 제21권5호
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• pp.697-704
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• 2000

According to herbalogical bibligraphy and literature, therapeutic effects of Achyranthis Radix on arthritis was as follows, 1. Achyranthis Radix of Amaranthaceae is divided into five species-Achyranthes japonica, A. bidentata, A. longifolia, A. fauriei, Cyathula capitata, C. officialis and the characteristic, taste, channel entry, effects and main treatments were alike. 2. Winefrying stood for repairing treatement method for Achyranthis Radix Before repairing treatment method, Achyranthis Radix had three tastes(bitter, sour, and sweet) and calm and not poisoning characteristic. After repairing treatment method, the bitter taste was disappeared, and calm and not poisoning characteristic was changed into warm characteristic. 3. Effects of Achyranthis Radix were quicking the blood and dispelling stasis, liver-kidney supplement and strengthening musculo-skeletal system. Main treatments were relief of lumbar and knee joint pain, static menstrural block and wind-cold- damp impediment. 4. Contraindication of Achyranthis Radix was sympthom caused by spleen-kidney yang vacuity, upper burner disease and lower burner hemorrhage etc. Being used in pregnant woman, it could incur abortion. 5. Contraindication of Achyranthis Radix was beef, milk and mutton. It's fear was Radix Cynanchi Stauntonii and Semen Plantaginis. It's aversion was the firefly. Herba Taraxaci, Carapax Amydae, Carapax Testudinis and Radix Cynanchi Stauntonii. From above results, I suppose Achyranthis Radix has enough herbalogical foundation and could be used to treat arthritis and it is necessary to make a profound study of it.

• 대한한의정보학회지
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• 제17권1호
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• pp.203-255
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• 2011

This study covers the historical aspects of the turmeric and curcuma only in detail on the medicinal uses, supported by references to the medical texts. And the result is as follows: 1. Turmeric and curcuma are rhizomatous herbaceous perennial plants of the ginger family, but both produced on the same herb. The rhizome is considered turmeric while the tuber is considered curcuma. 2. Turmeric is the round, oval, or ovate, and scutiform rhizome. 3. Curcuma is yellowish externally, internally more or less orange-yellow passing into reddish-brown. The tuber has a round and cuspidate appearance. The smell is aromatic, somewhat analogous to ginger. 4. Turmeric is somewhat analogous to curcuma in shape, but turmeric is pungent and bitter in taste, warm and intoxious in property, and yellow in color, acting on the spleen and liver channels and governing the gi of the blood while curcuma is pungent and bitter in taste, cold and intoxious in property, red in color, acting on the heart and pericardium channels and governing the blood. 5. Turmeric is referred to zedoary, sliced turmeric, old jaundice, precious aromatic, and ovate rhizoma, and curcuma is referred to radix curcuma, curcuma aromatica, and cicada-belly curcuma