• YAKHAK HOEJI
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• v.50 no.6
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• pp.386-392
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• 2006

Pramlintide, a synthetic analogue of human hormone amylin, is the first of a new class of amylinomimetic compounds. Present study was undertaken to compile and analyze the clinical trials of pramlintide, and thereby to facilitate the design of the bridging study for the earlier introduction of the drug, which might be needed by diabetes patients in Korea. Sixty-two articles from Pubmed and MEDLINE search were used to analyze the trials of pramlintide along with prescribing information and New Drug Application packet obtained form the manufacturer. The efficacy of the new drug was attributed to three mechanisms: delay of gastric emptying time, inhibition of post-prandial glucagon secretion, and reduction of food intake by enhanced satiety. Clinical trials consistently identified the effectiveness of the drug for the treatment of type 1and type 2 diabetes who have failed to achieve glycemic control despite optimal therapy with insulin. However, the six pivotal Phase III clinical trials were peformed with mostly caucasian and some black and hispanic people. None of the trials documented the proportion of either Asian or Korean participants. Since Korean diabetes patients show different epidemiology and characteristics in their disease state, it appears that the bridging study of pramlintide should be designed in the level of full scale Phase III clinical trial along with pharmacokinetic and pbarmacodynamic studies.

• Journal of Software Engineering Society
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• v.25 no.1
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• pp.1-9
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• 2012

RFID systems have been widely used in various fields such as logistics, distribution, food, security, traffic and others. A RFID middleware, one of the key components of the RFID system, perform an important role in many functions such as filtering, grouping, reporting tag data according to given user specifications and so on. However, manual test data generation is very hard because the inputs of the RFID middleware are generated according to the RFID middleware standards and complex encoding rules. To solve this problem, in this paper, we propose a black box test technique based on RFID middleware standards. Firstly, we define ten types of input conversion rules to generate new test data from existing test data based on the standard specifications. And then, using these input conversion rules, we generate various additional test data automatically. To validate the effectiveness of generated test data, we measure coverage of generated test data on actual RFID middleware. The results show that our test data achieve 78% statement coverage and 58% branch coverage in the classes of filtering and grouping, 79% statement coverage and 64% branch coverage in the classes of reporting.

• Journal of the Korean Society of Industry Convergence
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• v.25 no.1
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• pp.21-26
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• 2022

When garlic is aged for a certain period of time while maintaining proper humidity, it causes a browning reaction by its own ingredients and enzymes. In this study, the physicochemical properties were analyzed by varying the temperature conditions for aging garlic. It was found that about 20% of the weight of garlic was reduced through the aging process. During the aging process, both samples showed the highest water content on the 10th day of aging, and the water content of the two samples was similar after the aging was completed. In the analysis of total sugar content change, AG1 (22.0±0.7 vs 21.4±0.6) showed a significantly higher sugar content on the 10th day of aging, but showed a tendency to gradually decrease thereafter, whereas AG2 showed a steady increase in sugar content during the aging process (18.7 < 21.4 < 21.7 < 22.3 < 23.7). The pH change that occurred during the aging process showed the most pH change on the 10th day. In AG1, the pH gradually decreased as the aging period increased, whereas in AG2, the pH increased significantly after the 10th day. In the analysis of browning, AG1 increased sharply on the 10th day and maintained the state, and AG2 showed a significant increase in browning according to the aging process. In conclusion, based on the results of this study, if various ripening temperature conditions are set, it is judged that it will play a positive role in improving the productivity of black garlic.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.2
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• pp.151-161
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• 2023

This study examined the nutritional characteristics of commercial Sik-hae (CS). The proximate composition per 100 g of CS: 12.7±3.8 g crude protein, 4.4±1.0 g crude lipid, and 6.0±1.2 ash. The total amino acid content range and average per 100 g of CS were 5.65-16.32 g and 11.69±3.76 g, respectively, and the major amino acids were aspartic acid and glutamic acid in all products. The major fatty acids of CS were 16:0 (all products), 18:1n-9 [8 types, flounder sik-hae (FS, all products), sandfish sik-hae (SS), anchovy sik-hae (AS) and black edged sculpin sik-hae (BESS)], 18:2n-6 (9 types, excluding AS), 20:5n-3 (4 types, FS-1, 2, 3, 5), and 22:6 [3 types, FS-3, Alaska pollock sik-hae (APS)-1 and AS]. As a supply source of mineral, 7 types (FS-1, 2, 3, 5, SS, AS and BESS) of calcium, 9 types [FS (all products), APS-1, SS, AS and BESS] of phosphorus, 6 types (FS-1, 3, 5, APS-1, SS and AS) of magnesium and 5 types (FS-1, 4, APS-2, SS and AS) of iron were expected.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.4
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• pp.494-504
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• 2023

Sik-hae is a traditional and well-liked salt-fermented seafood with a low salt concentration in Korea. However, it is challenging to find data on market degradation. This study was conducted to investigate sensual characteristics, such as taste, odor and color, of 10 types of commercial Sik-haes [flounder (5 type), Alaska pollock (2 type), black edged sculpin, anchovy, and sandfish] as basic data for developing new products. The salinities of the commercial Sik-haes were significantly difference in the range of 3.0-6.7%. The pH and total acidity of 10 types of commercial Sik-haes were 4.45-5.24 and 0.84-1.46 g/100 g, respectively. The amino acid nitrogen and free amino acid contents, and total taste value were 72.0-333.0 mg/100 g, 425.6-1,726.4 mg/100 g and 17.0-115.9, respectively. According to the taste value, the major taste-related amino acids were aspartic acid and glutamic acid. Volatile basic nitrogen content and Hunter redness value of commercial Sik-haes were 24.5-80.9 mg/100 g and 10.9-28.5, respectively. However, food-grade additives, such as citric acid and monosodium, are occasionally used in commercial Sik-haes to achieve a lower pH or enhance flavor and aroma.

• The Journal of Korean Medical History
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• v.34 no.1
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• pp.31-46
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• 2021

Shin Hong-Gyun and his family have been in medicine for many generations as Korean Medical Doctors (KMDs). In 1919 when Shin Hong-Gyun was participating in an independence movement in Jang-Baek-Hyun, his younger brother Shin Dong-Gyun was killed by Japanese military police forces. This tragic incident triggered Shin Hong-Gyun to establish an army for national independence called , holding 200 young men, to serve in armed struggle against the Japanese Government with Kim Jung-Geon in May, 1920. In March 1933, Shin Hong-Gyun, as a military surgeon, led his men to the Korean Independence Army to fight a battle. Once he became a member of the Korean Independence Army, he, in fact, participated in few battles: Sadohaja, Dong-Kyung-Sung, Deajeonjayeong. Daejeonjayeong was a waypoint that the Japanese military needed to pass through in order to reach the Wangcheong area. Shin Hong-Gyun's independence forces had to endure painful starvation and heavy rain while hiding in ambush for long periods of time until the Japanese military would appear. Due to its summer rainy season, rainwater overflowed into their trenches and was filled up to the waist. Even worse, food stockpiles were low and the Japanese army did not appear for longer time. Shin Hong-Gyun's entire team suffered severe hunger and extreme cold. At this critical moment, Shin Hong-Gyun used his expertise as a KMD to find edible black mushrooms that grow wild in the mountains and use them to feed his men. This event led to the victory of the independence army at the battle of Daejeonjayeong. The purpose of the paper is to inform and highlight the forgotten history of Shin Hong-Gyun who was, both, a Korean Medical Doctor and a military surgeon.

• Journal of Food Hygiene and Safety
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• v.4 no.2
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• pp.119-132
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• 1989

Gamma irradiation as a new physical treatment was applied to comparative investigates with a conventional ethylene oxide fumigant on the microbiological and physicochemical qualities of selected spices and dry vegetables such as powdered red pepper, black pepper, welsh onion, onion, garlic, carrot, korean cabbage and instant ramyon soup. The microorganisms contaminated in the sample, including total viable count, thermophilic bacteria, aerobic spore and fungi counts between the $10^4\;to\;10^6/g$ range. Coliforms were found only in black pepper and welsh onion powder as the $10^2\;to\;10^3/g$ level. A radiation dose of 7 to 10 KGy were sterilized completely to the contaminated microorganisms, while ehthylene oxide (E.O.) fumigation reduced of them to the $10^3/g$ level. An optimum dose of irradiation was less detrimental than E.O. fumigation to the physicochemical properties of the sample. Sensory evaluation after three months of storage at room temperatures showed that the overall acceptability of irradiated sample was higher than that of the non treated control as well as E.O. fumigated samples. Comparison gamma irradiation with E.O. gas treatment showed that E.O. treatment was less effective than radiation in cotrolling microbial contamination of spices and vegetables.

• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.602-611
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• 2015

Aronia melanocarpa (Rosaceae family), black chokeberry, has significantly higher anthocyanin, phenolic compounds, and antioxidant activity than other berries. The aim of this study is to characterize the content of aronia makgeolli prepared with the additive method such as fresh-type and crushed-type and to investigate the effect of aronia on the quality of makgeolli at $25^{\circ}C$ for 8 days. The changes in pH, total acidity, ethanol content, color, antioxidant activity, total polyphenol content, and sensory testing were determined. The pH values were 3.9~4.2 in fresh aronia makgeolli (the fresh group), and 3.6~3.9 in crushed aronia makgeolli (the crushed group). The total acidity of all samples gradually increased during the fermentation period. The ethanol content was 10~15% after the second stage of fermentation, and was reduced followed by an increase in the addition rate of aronia, showing the lowest values in 50% crushed aronia makgeolli. As the aronia content increased, both the antioxidant activity and the total polyphenol content significantly increased. In the fresh group, low values were seen in early fermentation, which significantly increased according to the progress of fermentation, while the crushed group showed high values for 6 days. In the sensory evaluation, the color, flavor, bitterness, and overall acceptance of the makgeolli with 30% fresh aronia showed higher values than the control and other samples. In conclusion, the present study suggests that fresh aronia without undergoing the breaking process is a more suitable additive method than the crushed type for antioxidant activity and palatability of aronia makgeolli.

• Food Science and Preservation
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• v.10 no.3
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• pp.339-346
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• 2003

In order to improve some problems such as contamination of undesirable mold, mycotoxin production and excessive drying on the surface of traditional meju, we developed a capsule type-meju(CM) coated with steamed black bean and Aspergillus oryzae - rice koji(0.3％, w/w) mixture to surface of traditional meju and fermented at 25$^{\circ}C$ for 14 days under 80％ relative humidity. Contamination of undesirable mold on the surface of CM was not detected within 2 weeks and some genus Penicillium molds on control meju without koji were found naturally after 12 days of fermentation. The moisture content of meju was showed to be in the range of 34.7 - 29.4％ being 32.7％(w/w) of mean value. Titratable acidities in CMs prepared with black bean(BCM) and soybean(SCM) were much higher than that in control meju, and BCM was similar to SCM. Free sugar content in BCM(123.98 mg％) was 10 times and 2.1 times higher than that in control meju(15.02 mg％) and SCM(59.85 mg％), respectively. Amino type nitrogen content in control meju was 147.00 mg％ and its content in BCM(255.50 mg％) was 1.37 times higher than that in SCM(187.25 mg％). Total organic acid content in BCM(95.98 mg％) and SCM(1l9.98 mg％) were much higher than that in control meju(26.44 mg％), and then lactic and malic acid contents were markedly changed according to capsulation of meju. Lightness value(L) of Hunter color index was much higher in BCM than in SCM. Fatty acid composition of CM was not different as compared to control meju. Total free amino acid content in BCM(1039.70 mg％) was 4.4 times and 2.4 times higher than that in control meju(236.45 mg％) and SCM(556.07 mg％), respectively.

• Sim-seong Yeon-gu
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• v.25 no.2
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• pp.194-223
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• 2010

I tried here to interpret german fairy tale "Three Dogs" from the aspect of analytical psychology. A poor young shepherd will be 'hero'accidently while wandering the world to find good luck. When he was exhausted and frustrated in wandering life, a stranger appeared before him. A stranger offered barter. So he exchanged three sheep with three black dogs which a stranger had. One dog can bring the food. Another dog can tear everything. The last one can break even steel and iron. After that, shepherd led a satisfactory wandering life. On the way, he met a sad princess who should sacrifice herself for the piece of the country to the dragon which swallows a young girl yearly. But the strong black dog which tears everything, killed the dragon and saved the princess from the sacrifice. After that, a young shepherd promised princess to come back to her after three years of wandering life. In the meanwhile a horse driver played hero false. But the princess couldn't reveal the truth because of the threat of horse driver. Three years later, the young shepherd appeared in the castle. But the true hero was caught in the prison and finally cried out the strongest dog and succeeded in escaping from the prison. And with help of another dog which bring food to him, he could meet the princess and finally married her. So they lived happy life for a long time. But he remembered the poor younger sister. So he wanted to live together with her. After that, three dogs left him with saying, they stayed to see whether he shares his good fortune with his younger sister. Then they turned into birds and disappeared in the air. In this fairy tale can we find many important symbols. With the amplification of symbols and the interpretation of this fairy tale in terms of Jung's analytical psychology, I tried to find the meaning of individuation process in this fairy tale. Hero kills the dragon which could symbolize negative mother archetype. After overcoming the negative mother complex, he could get princess which could be expressive of Anima. This marriage could symbolize coniunctio oppositorum, an important process in individuation. Each fairy tale tells us the individuation process in a different way. And the fairy tale works always in our mind with plain, simple, pure, crystal like nature. Through it can we take precious treasure like wisdom for life.