• 한국토양비료학회지
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• 제32권4호
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• pp.440-445
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• 1999

메밀의 지방산 및 페놀화합물 생합성과 tyrosinase 저해 활성에 대한 몇가지 비료의 영향을 조사한 결과 다음과 같다. 메밀 식물체중의 지방산 함량은 곡류중의 지방산 함량 보다 작으며 메밀 식물체와 곡류중의 지방산은 포화지방산과 불포화지방산으로 구성되어 있으며 불포화지방산이 포화지방산보다 많은 것으로 나타났다. 메밀중의 페놀화합물은 $682.6{\sim}1822.0mg\;kg^{-1}$이며 석회 시용구의 메밀중 페놀화합물이 $1822.0mg\;kg^{-1}$로 다른 비료 시용구보다 높았다. 한편 석회가 시용된 메밀 곡류중의 sediment c의 tyrosinase 저해활성은 92.8%로 같은 처리내의 sediment c의 compound A, B, C 보다 높았다. 그러나 붕사가 처리된 메밀 곡류중의 compound C의 tyrosinase의 저해활성은 80.9%로 같은 처리구 내의 sediment나 다른 compound보다 높은 것으로 나타났다.

• 한국식품영양과학회지
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• 제30권1호
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• pp.138-142
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• 2001

Solid contents, free sugars, phenlic compounds and glycyrrhizin of extracts obtained from by-products of Glycyrrhizia uralensis by three different methods, i.e., shaking, heating, and static methods, were determined. Solid contents of extracts obtained by shaking, heating and static method were 15.6%, 15.0% and 5.3%, respectively. Phenolic compound contents of them were 11.33 mg/100 mL, 11.21 mg/100mL and 10.15 mg/100 mL. Main free sugars in the extracts from the by-products of G. uralensis were fructose, glucose, sucrose, and maltose. Glycyrrhizin content of the extracts from the by-products of G. uralensis were 2.79%, 3.54% and 0.63%, respectively. Extract obtained by the shaking methods had an ability of donating electron to DPPH. The relative antioxidant effects of th extract obtained from the shaking method showed 70% inhibitory effect of peroxidation on egg yolk lecithin.

• Journal of Applied Biological Chemistry
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• 제63권1호
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• pp.23-28
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• 2020

In this study, the marker compound contents of both the taproot and lateral root of Danshen (Salvia miltiorrhiza Radix), which is cultivated in Korea, were investigated. The salvianolic acid B content was the highest in the taproot (5.17-6.75%) and lateral root (3.99-5.69%). The cryptotanshinone, tanshinone I, and tanshinone IIA contents were higher in the lateral root than in the taproot of Danshen (p <0.05). Principal component analysis results revealed that the taproot was correlated to the salvianic acid A, rosmarinic acid, salvianolic acid B, and salvianolic acid A contents, whereas the lateral root was correlated to the cryptotanshinone, tanshinone I, and tanshinone IIA contents. The total phenolic content and total flavonoid content of the taproot were higher than those of the lateral root (p <0.05); however, the antioxidant activities of the taproot and lateral root of Danshen were similar. The salvianolic acid B content was correlated to the TPC of the taproot (r=0.748) and the 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging activity of the lateral root (r=0.847). This study could provide useful information for the classification of Danshen as a herbal medicinal product.

• Tribology and Lubricants
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• 제13권2호
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• pp.96-104
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• 1997

This paper was focused on the wear characteristics of ion-nitrided metal and with ion-nitride processing, which is basically concerned with the effects of carbon content in workpiece and added carbon content gas atmosphere on the best wear performance. Increased carbon content in workpiece increases compound layer thickness, but decreases diffusion layer thickness. On the other hand, a small optimal amount of carbon content in gas atmosphere increase compound layer thickness as well as diffusion layer thickness and hardness. Wear tests show that the compound layer of ion-nitrided metal reduces wear rate when the applied wear load is small. However, as the load becomes large, the existence of compound layer tends to increase wear rate. Compressive residual stress at the compound layer is the largest at the compound layer, and decreases as the depth from the surface increases. It is found in the analysis that under small applied load, the critical depth where voids and cracks may be created and propagated is located at the compound layer, so that the adhesive wear is created and the existence of compound layer reduces the amount of wear. When the load becomes large, the critical depth is located below the compound layer and delamination, which may explained by surface deformation, crack nucleation and propagation, is created and the existence of compound layer increases wear rate. For the compound layer, at added carbon contents of 0 percent and 0.5 at. percent, the $\varepsilon$ monophase is predominant. But at 0.7 at. percent added carbon, the $\varepsilon$ monophase formation tends to be severely inhibited and r' and $Fe_3C$ polyphase formation becomes dominant. This increased hard $\varepsilon$ phase layer was observed to be more beneficial in reducing friction and wear.

• 생약학회지
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• 제51권1호
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• pp.30-35
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• 2020

We previously reported that caffeic acid isolated from Lonicera japonica showed potent neuroprotective activities against glutamate injured neuronal cell death in primary cortical cells. In this study, we tried to confirm the neuroprotective activity in glutamate injured HT22 cells and elucidate mechanisms of neuroprotective action of caffeic acid. We used glutamate induced HT22 cell death as a bioassay system. The compound decreased reactive oxygen species increased by high concentration of glutamate treatment in HT22 cells. Also, Ca²⁺ concentration was decreased by this compound. This compound made mitochondrial membrane potential maintain to normal condition. This also affected anti-oxidative enzymes and glutathione contents. Treatment of this compound increased not only glutathione reductase and peroxidase to the control level and also amount of glutathione, an endogeneous antioxidant. These experimental results showed that caffeic acid isolated from L. japonica exerted potent neuroprotective activity through the anti-oxidative pathway.

• Archives of Pharmacal Research
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• 제8권3호
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• pp.139-147
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• 1985

Americal A from the seeds of Phytolacca americana, was investigated for the antiinflammatory activity. The compound significantly inhibited edema induction, granuloma formation, arthritis induction and leucocyte emigration in CMC-pouch. But its anticarrageenin activity was not exhibited in adrenalectomized rats. These findings together with decrease in the contents of ascorbic acid and cholesterol in adrenals by administration of the compound suggest that its activity is mediated through stimulation of the pituitary-adrenal axis. The acute toxicity of the compound is very weak and gastric ulceration was not produced by the compound.

• 대한화학회지
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• 제7권2호
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• pp.170-173
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• 1963

A tri-thiocyanate molybdenum (Ⅴ) complex containing pyridine has been prepared by one step process; namely, the solvent extraction of molybdenum (Ⅴ)-thiocyanate complex into organic solvents followed by precipitation of the compound by addition of pyridine to the extract. It is concluded that the compound has a definite composition regardless of the various mole ratios of molybdenum to thiocyanate ion employed in the preparation. The use of hydrazine as the reducing agent eliminates the necessity of working under inert atmosphere and of further purification of the product. Molybdenum (Ⅴ)-thiocyanate (1:3) complex can be quantitatively and selectively extracted with slightly polar organic solvents such as ethyl acetate, and the pyridine complex is quantitatively obtained due to the insolubility of the compound in them. The oxidation state of molybdenum in the compound is + 5 and the formula appears to be $MoH_2O_2(NCS)_3Py_2$ from the contents of Mo and NCS in the compound. The solubility of the compound in various has been studied at $25^{\circ}C$.

• 한국표면공학회지
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• 제20권4호
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• pp.144-153
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• 1987

In the case of dipping the Ni-Resist cast iron into molten aluminum with iron content, the thickness of intermetallic compound was remarkably increased with increasing iron content. The thickness was shown by following equation in the range of 1-3% iron content; $x=22.5t^{1/2}+4.47{\cdot}t{\cdot}(Fe%)$. where, x is thickness(${\mu}m$), t the time (minute), Fe% the iron w/o. When the Ni-Resist cast iron was dipped into the molten aluminum containing zinc content, the intermetallic compound thickness was also increased with increasing zinc contents. And thickness was represented by the following equation in the range of 2-10% zinc content; $x=3.46t^{1/2}+0.27{\cdot}t{\cdot}(Zn%)$. However, in the case of dipping the Ni-resist cast iron into molten aluminum with silicon content, the thickness of intermetallic compound was decreased with increasing silicon content, as shown in the following equation; $x=7.17t^{1/2}-0.15{\cdot}t{\cdot}(Si%)$. The intermetallic compound formed onto Ni-Resist cast iron was identified to be $FeAl_3\;and\;Fe_3Al$. As the result of hardness measurement, the peak hardness appeared in the intermetallic compound at near interface of the cast iron and the compound.

• 한국콘텐츠학회논문지
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• 제10권3호
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• pp.10-20
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• 2010

본 논문에서는 조사가 없는 연속된 명사열 중 하나의 명사처럼 쓰일 수 있는 명사열을 복합명사구라 정의하고, 의미 정보를 이용한 복합명사구의 구묶음 방법을 제시한다. 복합명사구의 구묶음에는 구문분석 말뭉치에서 추출한 명사쌍과 이들의 의미부류정보를 이용한다. 이러한 명사쌍과 의미부류정보는 신뢰도를 위해 세종말뭉치의 구문분석 말뭉치와 상세사전을 기반으로 구축하였다. 이들 정보를 이용한 복합명사구 구묶음 모듈은 길이(명사의 수)가 2 이상인 복합명사구에 대해서도 구묶음을 수행할 수 있다. 복합명사구 구묶음을 위해 '왼쪽명사-오른쪽명사' 쌍 38,940개, '왼쪽명사-오른쪽명사의미부류' 쌍 65,629개, '왼쪽명사의미부류-오른쪽명사' 쌍 46,094개, '왼쪽명사의미부류-오른쪽명사의미부류' 쌍 45,243개의 정보를 구축하여 이용하였다. 실험을 위하여 신문기사의 내용으로 이루어진 세종형태소분석 말뭉치로부터 길이가 3 이상인 조사와 결합하지 않은 연속된 명사열을 포함하는 1,000 문장을 임의로 선별하였으며, 실험결과는 86.89%의 정밀도와 80.48%의 재현율, 그리고 83.56%의 f-measure를 보였다.

• 한국식품영양학회지
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• 제24권4호
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• pp.702-707
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• 2011

The purpose of this study was to analyze the bioactive compounds of soybean snacks and to carry out a sensory evaluation of those variations which had various seasoning mixing ratio. Five soybean snacks were developed for these experiments. Proximate composition, the contents of total phenol compounds and isoflavone, and sensory characteristics of the soybean snacks were measured. There were significant differences in amounts of isoflavones and total phenolic compounds of soybean snacks($p$ <0.05). The seasoned soybean snacks had a higher level of daidzein and genistein contents than did control group. The total phenol compound contents of the control group was 210.3 mg gallic acid equivalents/100 g, whereas those for individual soybean snacks(A~E) were 152.3, 160.2, 162.4, 158.4 and 164.6 mg gallic acid equivalents/100 g, respectively. In sensory evaluation, there were significant differences($p$ <0.05) in taste, texture, and overall acceptability of the soybean snacks.