• Korean Journal of Medicinal Crop Science
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• v.13 no.4
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• pp.161-170
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• 2005

This study was performed to examine immuno-regulatory activities of Ehpedrae Sinica STAPF, Rubus Coreanus Miq. and Angelica gigas Nakai extracts in conbination with ultrasonification. The extract yields of plants were the highest in the extraction system of $60^{\circ}C$ and 40 kHz of ultrasonification. The immune cell growth ratio of human immune B and T cells was increased compared to other fractions by the water fraction of the plants at $60^{\circ}C$ and 40 kHz. The water fractions of the plants at $60^{\circ}C$ and 40 kHz increased the specific secretion of IL-6 and $TNF-{\alpha}$ of human immune B and T cells compared to other fractions of the plants. The water fraction of Ehpedrae Sinica STAPF among the plants was observed to show the highest specific secretion of IL-6 and $TNF-{\alpha}$. Also, NK-92 MI cells growth was increased in adding the water fractions of the plants at $60^{\circ}C$ and 40 kHz. The water fraction of Ehpedrae Sinica STAPF among the plants showed the highest in NK-92 MI cell growth ratio. The differentiation activity of the HL-60 cells significantly increased in adding the water fraction of Ehpedrae Sinica STAPF compared to other fractions of the plants. These results suggest that the water fractions of the plants in extraction system of temperature $60^{\circ}C$ and ultrasonification 40 kHz have marked useful immuno-stimulatory activities.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.13 no.2
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• pp.65-80
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• 1980

Processing conditions of the krill products such as paste food, krill protein concentrate, seasoned dried krill, powdered seasoning, meat ball, and snack have been examined and the quality was evaluated chemically and organoleptically. In the processing of paste food, krill juice was yielded $71\%$ and krill scrap $29\%$. The yields of paste and broth from the krill juice showed $53\%$ and $43\%$, respectively. In amino acid composition of the krill paste, proline, glutamic acid, aspartic acid, lysine, and leucine were abundant, while histidine, methionine, tyrosine, serine and threonine were poor. The optimum condition for solvent extraction in the processing of krill protein concentrate was the 5 times repetitive extraction using isopropyl alcohol at $80^{\circ}C$ for 5 mins. The yield of krill protein concentrate when used fresh frozen materials was $10.2\%$ in isopropyl alcohol solvent and $8.8\% in ethyl alcohol, and when used preboiled frozen materials, the yield was $13.0\%$ in isopropyl alcohol and $11.8\%$ in ethyl alcohol. Amino acid composition of krill protein concentrate showed a resemblance to that of fresh frozen krill meat. In quality comparison of the seasoned dried krill, hot air dried krill was excellent as raw materials and sun dried krill was slightly inferior to hot air dried krill, but preboiled frozen krill showed the poorest quality. The result of quality evaluation for seasoning made by combination of dried powdered krill, parched powdered sesame, salt, powdered beef extract, monosodium glutamate, powdered red pepper and ground pepper showed that the hot air dried krill was good in color and sundried krill was favorable in flavor. When krill meat ball was prepared using wheat flour, monosodium glutamate and salt as side materials, the quality of the products added up to $52\%$ of krill meat was good and the difference in quality upon the results of the organoleptic test for raw materials was not recognizable between fresh frozen and preboiled frozen krill. In the experiment for determining the proper amount of materials such as dried Powdered krill, $\alpha-starch$, sweet potato starch, sugar, salt, monosodium glutamate, glycine, potassium tartarate, ammonium bicarbonate, and sodium bicarbonate in processing krill snack, sample B(containing $7.7\%$ of dried powdered krill) and sampleC (containing $10.8\%$ of dried powdered krill) showed the most palatable taste from the view point of organoleptic test. Sweet potato starch in testing side materials was good in the comparison of suitability for processing krill snack. Corn starch and kudzu starch were slightly inferior to sweet potato starch, while wheat flour was not proper for processing the snack. In the experiment on frying method, oil frying showed better effect than salt frying and the suitable range of frying temperature was $210-215^{\circ}C$.

• The Korean Journal of Petroleum Geology
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• v.14 no.1
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• pp.1-11
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• 2008

As conventional oil and gas reservoirs become depleted, interests for oil sands has rapidly increased in the last decade. Oil sands are mixture of bitumen, water, and host sediments of sand and clay. Most oil sand is unconsolidated sand that is held together by bitumen. Bitumen has hydrocarbon in situ viscosity of >10,000 centipoises (cP) at reservoir condition and has API gravity between $8-14^{\circ}$. The largest oil sand deposits are in Alberta and Saskatchewan, Canada. The reverves are approximated at 1.7 trillion barrels of initial oil-in-place and 173 billion barrels of remaining established reserves. Alberta has a number of oil sands deposits which are grouped into three oil sand development areas - the Athabasca, Cold Lake, and Peace River, with the largest current bitumen production from Athabasca. Principal oil sands deposits consist of the McMurray Fm and Wabiskaw Mbr in Athabasca area, the Gething and Bluesky formations in Peace River area, and relatively thin multi-reservoir deposits of McMurray, Clearwater, and Grand Rapid formations in Cold Lake area. The reservoir sediments were deposited in the foreland basin (Western Canada Sedimentary Basin) formed by collision between the Pacific and North America plates and the subsequent thrusting movements in the Mesozoic. The deposits are underlain by basement rocks of Paleozoic carbonates with highly variable topography. The oil sands deposits were formed during the Early Cretaceous transgression which occurred along the Cretaceous Interior Seaway in North America. The oil-sands-hosting McMurray and Wabiskaw deposits in the Athabasca area consist of the lower fluvial and the upper estuarine-offshore sediments, reflecting the broad and overall transgression. The deposits are characterized by facies heterogeneity of channelized reservoir sands and non-reservoir muds. Main reservoir bodies of the McMurray Formation are fluvial and estuarine channel-point bar complexes which are interbedded with fine-grained deposits formed in floodplain, tidal flat, and estuarine bay. The Wabiskaw deposits (basal member of the Clearwater Formation) commonly comprise sheet-shaped offshore muds and sands, but occasionally show deep-incision into the McMurray deposits, forming channelized reservoir sand bodies of oil sands. In Canada, bitumen of oil sands deposits is produced by surface mining or in-situ thermal recovery processes. Bitumen sands recovered by surface mining are changed into synthetic crude oil through extraction and upgrading processes. On the other hand, bitumen produced by in-situ thermal recovery is transported to refinery only through bitumen blending process. The in-situ thermal recovery technology is represented by Steam-Assisted Gravity Drainage and Cyclic Steam Stimulation. These technologies are based on steam injection into bitumen sand reservoirs for increase in reservoir in-situ temperature and in bitumen mobility. In oil sands reservoirs, efficiency for steam propagation is controlled mainly by reservoir geology. Accordingly, understanding of geological factors and characteristics of oil sands reservoir deposits is prerequisite for well-designed development planning and effective bitumen production. As significant geological factors and characteristics in oil sands reservoir deposits, this study suggests (1) pay of bitumen sands and connectivity, (2) bitumen content and saturation, (3) geologic structure, (4) distribution of mud baffles and plugs, (5) thickness and lateral continuity of mud interbeds, (6) distribution of water-saturated sands, (7) distribution of gas-saturated sands, (8) direction of lateral accretion of point bar, (9) distribution of diagenetic layers and nodules, and (10) texture and fabric change within reservoir sand body.

• Journal of Chest Surgery
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• v.35 no.6
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• pp.420-429
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• 2002

Moderate hypothermic cardiopulmonary bypass (CPB) has commonly been used in cardiac surgery. Several cardiac centers recently practice normothermic CPB in cardiac surgery, However, the clinical effect and safety of normothermic CPB on cerebral metabolism are not established and not fully understood. This study was prospectively designed to evaluate the clinical influence of normothermic CPB on brain metabolism and to compare it with that of moderate hypothermic CPB. Material and Method: Thirty-six adult patients scheduled for elective cardiac surgery were randomized to receive normothermic (nasopharyngeal temperature ＞34.5 $^{\circ}C$, n=18) or hypothermic (nasopharyngeal temperature 29~3$0^{\circ}C$, n=18) CPB with nonpulsatile pump. Middle cerebral artery blood flow velocity (VMCA), cerebral arteriovenous oxygen content difference (CAVO$_{2}$), cerebral oxygen extraction (COE), modified cerebral metabolic rate for oxygen (MCMRO$_{2}$), cerebral oxygen transport (TEO$_{2}$), cerebral venous desaturation (oxygen saturation in internal jugular bulb blood$\leq$50 %), and arterial and internal jugular bulb blood gas analysis were measured during six phases of the operation： Pre-CPB (control), CPB-10 min, Rewarm-1 (nasopharyngeal temperature 34 $^{\circ}C$ in the hypothermic group), Rewarm-2 (nasopharyngeal temperature 37 $^{\circ}C$ in the both groups), CPB-off and Post-CPB (skin closure after CPB-off). Postoperaitve neuropsychologic complications were observed in all patients. All variables were compared between the two groups. Result： VMCA at Rewarm-2 was higher in the hypothermic group (153.11$\pm$8.98%) than in the normothermic group (131.18$\pm$6.94%) (p＜0.05). CAVO$_{2}$ (3.47$\pm$0.21 vs 4.28$\pm$0.29 mL/dL, p＜0.05), COE (0.30$\pm$0.02 vs 0.39$\pm$0.02, p＜0.05) and MCMRO$_{2}$ (4.71 $\pm$0.42 vs 5.36$\pm$0.45, p<0.05) at CPB-10 min were lower in the hypothermic group than in the normothermic group. The hypothermic group had higher TEO$_{2}$ than the normothermic group at CPB-10 (1,527.60$\pm$25.84 vs 1,368.74$\pm$20.03, p＜0.05), Rewarm-2 (1,757.50$\pm$32.30 vs 1,478.60$\pm$27.41, p＜0.05) and Post-CPB (1,734.37$\pm$41.45 vs 1,597.68$\pm$27.50, p＜0.05). Internal jugular bulb oxygen tension (40.96$\pm$1.16 vs 34.79$\pm$2.18 mmHg, p＜0.05), saturation (72.63$\pm$2.68 vs 64.76$\pm$2.49 %, p＜0.05) and content (8.08$\pm$0.34 vs 6.78$\pm$0.43 mL/dL, p<0.05) at CPB-10 were higher in the hypothermic group than in the normothermic group. The hypothermic group had less incidence of postoperative neurologic complication (delirium) than the normothermic group (2 vs 4 patients, p＜0.05). Lasting periods of postoperative delirium were shorter in the hypothermic group than in the normothermic group (60 vs 160 hrs, p<0.01). Conclusion: These results indicate that normothermic CPB should not be routinely applied in all cardiac surgery, especially advanced age or the clinical situations that require prolonged operative time. Moderate hypothermic CPB may have beneficial influences relatively on brain metabolism and postoperative neuropsychologic outcomes when compared with normothermic CPB.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.4
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• pp.435-444
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• 2014

This study was carried out to isolate and characterize the flavonoids present in corn silks. Maysin content in the unpollinated corn silks (Kwangpyeongok) showed its highest level at 3 days after silking, and decreased thereafter, while the content of open pollinated silks were consistently decreased after silking. This result indicates that the maysin content is considerably affected by the pollination of corn silk. Unpollinated corn silks were collected with excising, and ethanol employed to extract flavonoids at common temperature for 9 days. After extraction, chlorophyll, lipids etc. were removed with methylene chloride, then submitted to flash column cartridge ($150{\times}40mm$ i.d.) packed with a preparative $RP-C_{18}$ bulk packing material ($125{\AA}$, $55-105{\mu}m$), and monitored at 352 nm. Four fractions, fraction-I, -II, -III, and -IV, were isolated from ethanolic extract of corn silks. Absorption spectrum of fraction I showed its maximum intensity (${\lambda}_{max}$) at 327 nm and 239 nm, fraction-II showed its maximum intensity at 339 nm and 274 nm, fraction-III showed its maximum intensity at 345 nm and 277 nm, and fraction-IV showed its maximum intensity at 352 nm, 270 nm, 257 nm, respectively. On the baisis of ESI micro-TOF analysis, fraction-I was identified as chlorogenic acid (m/z 355, 3-(3,4-dihydroxycinnamoyl) quinic acid, $C_{16}H_{18}O_9$), fraction-II identified as a mixture of chlorogenic acid and luteolin 3'-methyl ether 7-glucuronosyl-($1{\rightarrow}2$)-glucuronide (m/z 653, $C_{28}H_{28}O_{18}$), fraction-III identified as a mixture of chlorogenic acid luteolin 7-O-neohesperidoside (m/z 595, $C_{27}H_{30}O_{15}$), and luteolin 3'-methyl ether 7-glucuronosyl-($1{\rightarrow}2$)-glucuronide, and fraction-IV identified as maysin (m/z 577, 2"-O-${\alpha}$-L-rhamnosyl-6-C-(6-deoxy-xylohexose-4-ulosyl)luteolin, $C_{27}H_{28}O_{14}$), respectively. From the ethanolic extract of corn silks, fraction-I was obtained about 35 mg/100 g F.W., fraction-II was about 48 mg/100 g F.W., fraction-III was about 46 mg/100 g F.W., and fraction-IV was about 138 mg/100 g F.W., respectively.

• Journal of Life Science
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• v.18 no.8
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• pp.1066-1071
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• 2008

Schizandra fruit (Schizandra chinensis fructus) were dried by three processes, $50^{\circ}C$ (50HAD), $70^{\circ}C$ hot air (70HAD) and freeze drying process (FRD). Terpenoid were collected by SDE(Simultaneous Steam Distillation-Extraction) and followed by GC-MSD analysis. Also colour profile of each dried samples were measured by Hunter colorimeter. From fresh schizandra fruit, were detected 15 kinds of monoterpene, 28 kinds of sesquiterpene and 7 kinds of terpene alcohol. Myrcene(56.97 ${\mu}g/g$) and ${\gamma}$-terpinene(58.49 ${\mu}g/g$) were the major monoterpenes, ${\beta}$-elemene(120.16 ${\mu}g/g$), ${\alpha}$-bergamotene (103.45 ${\mu}g/g$), ${\gamma}$-selinene (75.97 ${\mu}g/g$), ${\beta}$-cubebene(66.69 ${\mu}g/g$), aristolene (51.25 ${\mu}g/g$) and ${\alpha}$-ylangene(28.06 ${\mu}g/g$) were the sesquiterpenes, and T-muurolol (96.45 ${\mu}g/g$) and terpinen-4-ol(46.02 ${\mu}g/g$) were the terpene alcohols. The dried samples lost more than half of terpenoid content of fresh schizandra fruit during early stage of drying process, and then the level of terpenoid content was not significantly changed. The content of sesquiterpenes appeared to increase until 6 day of FRD. The amount of residual terpene alcohols contained in schizandra fruit dried by FRD was more than those remained after drying by other processes, and schizandra fruit dried by 70HAD exhibited the least residual terpene alcohols. Brightness parameter $L^{\ast}$ decreased with the rise in the level of drying temperature, to which redness parameter $a^{\ast}$ and yellowness $b^{\ast}$ appeared to be similar.

• Korean Journal of Medicinal Crop Science
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• v.15 no.4
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• pp.233-240
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• 2007

Extractions of Artemisia princeps Pampanini were obtained by using water and ethanol at different temperatures ($60^{\circ}C,\;100^{\circ}C$) with or without ultrasonification process (40 kHz). Yield of ultrasonificated extracts were about 20% higher than that of control group. Cytotoxicity of all conditions through adding 1.0 mg/$m{\ell}$ was below 37%, and treated with ultrasonification group was lower than the other group, about $5{\sim}8%$. $100^{\circ}C$ water extract with ultrasonification was higher anticancer activities as maximum 73% and higher selectivities at concentrations over 0.8 mg/$m{\ell}$. The extracts treated with ultrasonification were higher anticancer activities than the control. Densitometric analysis of bcl-2 revealed that extracts of high anticancer activity had low density. This results suggest that expression of bcl-2 protein by adding of Artemisia princeps Pampanini extracts relative to taking cancer. To conclude, optimum condition for efficient extraction of Artemisia princeps Pampanini is using water with ultrasonification at over $60^{\circ}C$ below $100^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.15 no.1
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• pp.12-18
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• 1983

Changes in the quality and amino acid composition of soymilk prepared from soaked and germinated soybeans were investigated. Soybeans were soaked in water for 3 hrs and germinated at $18{\pm}1^{\circ}C$ for 5 days followed by water extraction at room temperature, and then the soymilk was boiled for 30 min. The initial yields of total solid and protein after soaking were 80.7% and 88.6%, respectively and decreased slowly during germination. A slow decrease in lipids and a rapid reduction in total sugar content were found during germination. The change in protein fraction content of soymilk showed an initial increase followed by a gradual decrease. The intrinsic viscosity increased rapidly after 3 days of germination to maximum value at 4th day, then decreased. The amino acid composition of protein fraction of soymilk showed little change while that of nonprotein fraction changed significantly. After 4 days of germination, aspartic acid and alanine increased more than twice, and methionine and tyrosine decreased to half of their initial composition in soymilk prepared from soaked soybean.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.11 no.4
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• pp.189-195
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• 1978

Using the skins of conger eel, Astroconger myriaster, and hagfish, Eptatretus burzeri, from fillet manufactory, the optimum conditions of skin glue processing were investigated and physical ana chemical properties of the product were also determined. The yields of conger eel and hagfish skin to the total body weight were $10.6\%$ and $11.4\%$, respectively. The optimum processing conditions for conger eel skin glue were the extraction of skins which were previously tinted with $0.3\%$ calcium hydroxide solution for one hour, in water at pH 5.5 and $60^{\circ}C$ for four hours. The additional water was six times sample weight. In case of the hagfish skin glue, the liming time with $0.3\%$ calcium hydroxide solution was suitable for three hours, and the skins were extracted with water as much as nine times sample weight at pH 5.0 and $60^{\circ}C$ for three hours. The contents of crude protein of conger eel and hagfish skin glue were $91.5\%$ and $90.2\%$, respectively. The content of crude lipid was slightly higher than that of chemical grade gelatin. Relative viscosity, melting point, gelation temperature and jelly strength of conger eel skin glue were 13.6, $15.2^{\circ}C$, $6.2^{\circ}C$ and 13.0g respectively and those of hagfish skin glue were 12.9, $14.8^{\circ}C$, $4.3^{\circ}C$ and 23.3g respectively. The turbidity of conger eel skin glue and hagfish skin glue were slightly superior to those of dry glue.