• Journal of Pharmaceutical Investigation
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• v.34 no.2
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• pp.147-153
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• 2004

The purpose of the present study was to evaluate the bioequivalence of two glimepiride tablets, $Amaryl^{\circledR}$ (Handok/Aventis Pharm. Co., Ltd.) and Glimed (Kuhn II Pharm. Co., Ltd.), according to the guidelines of Korea Food and Drug Administration (KFDA). The glimepiride release from the two glimepiride formulations in vitro was tested using KP VIII Apparatus II method with a variety of dissolution media (pH 1.2, 4.0, 6.8 buffer solution, water and blend of PSB 80 into each dissolution medium). Twenty six healthy male subjects, $22.65{\pm}2.19$ years in age and $66.55{\pm}8.85$ kg in body weight, were divided into two groups and a randomized $2\;{\times}\;2$ cross-over study was employed. After one tablet containing 2 mg as glimepiride was orally administered, blood was taken at predetermined time intervals and the concentrations of glimepiride in serum were determined using HPLC method with UV detector. The dissolution profiles of two formulations were similar at all dissolution media. Besides, the pharmacokinetic parameters such as $AUC_t$, $C_{max}$ and $T_{max}$ were calculated and ANOVA test was utilized for the statistical analysis of the parameters using logarithmically transformed $AUC_t$, $C_{max}$ and untransformed $T_{max}$. The results showed that the differences between two formulations based on the Amaryl were -3.70, -8.28 and 0.61% for $AUC_t$, $C_{max}$ and $T_{max}$, respectively. There were no sequence effects between two formulations in these parameters. The 90% confidence intervals using logarithmically transformed data were within the acceptance range of log(0.8) to log(1.25) (e.g., $log(0.84){\sim}log(1.04)$ for $log(0.82){\sim}log(1.03)$ for $AUC_t$ and $C_{max}$, respectively). Thus, the criteria of the KFDA guideline for the bioequivalence were satisfied, indicating Glimed tablet and Amaryl tablet were bioequivalent.

• The Journal of Industrial Distribution & Business
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• v.10 no.10
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• pp.35-44
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• 2019

Purpose - This study focuses on the continuance intention of O2O fresh agricultural products e-commerce. By literature review, this paper looks through the classical theories which are often applied to study use behavior and continuance intention on the electronic commerce area. Ultimately based on the expectancy theory, Technology acceptance model, success model as well as trust model, a model of the continuance intention of fresh products O2O electronic commerce application is established. Research design, data, and methodology - Among users Chinese consumers have been chosen who have use experience as the research objects. From October 2, 2018 to November 2, 2018, 685 questionnaires in total were collected by the online release and collection. Expect for the negative questionnaires, the remaining 650 pieces of data are statistically analyzed. The collected data were firstly be analyzed by SPSS Ver. 25 on its frequency, reliability and exploratory factors. Then AMOS Ver. 25 is applied to the Confirmatory Factor Analysis, Discriminant Validity and hypothesis testing of the Structural Equation Modeling. Finally, the following research conclusions could be obtained from the hypothesis testing. Results - Firstly, in the extended IS model, quality factor for hypothesis testing, service quality, information quality and delivery quality have obviously present positive influences on satisfaction respectively. Secondly, in the hypothesis testing part of ECM-ISC model and UTAUT model, all hypotheses have presented accepted results. Especially from expectation confirmation to usefulness perception, the influence factor achieves 12.603, In the hypothesis of continuance intention, the influence factor of social influence on continuance intention is 7.748 and also it is the most remarkable one. Conclusions - The results show that the service quality of O2O fresh agricultural products e-commerce has the greatest impact on satisfaction, while the perceived usefulness of consumers has the most significant impact on O2O fresh agricultural products for sustainable use intention. This thesis makes up for the blank of O2O fresh food e-commerce for sustainable use intentions, and provides a theoretical basis for consumers' sustainable use behavior, and practical enlightenment for the sustainable development of O2O fresh agricultural products e-commerce.

• YAKHAK HOEJI
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• v.52 no.3
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• pp.195-200
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• 2008

Gabapentin, [1-(aminomethyl) cyclohexaneacetic acid], a structural analog of $\gamma$-aminobutyric acid (GABA), is being developed for the treatment of epilepsy. Unlike GABA, gabapentin crosses the blood-brain barrier after systemic administration. Gabapentin is an effective antiepileptic drug in patients with partial and secondarily generalized seizures who are uncontrolled with use of existing anticonvulsant drug therapy. The purpose of the present study was to evaluate the bioequivalence of two gabapentin 400 mg capsules, $Neurontin^{(R)}$ capsule 400 mg (Pfizer Inc.) and Gabatin capsule 400 mg (Korean Drug Co. Ltd), according to the guidelines of the Korea Food and Drug Administration (KFDA). The release of gabapentin from the two gabapentin formulations in vitro was tested using KP VIII Apparatus II method with various dissolution media (pH 1.2, 4.0, 6.8 buffer solution and water). Twenty six healthy male subjects, 23.58$\pm$1.50 years in age and 66.74$\pm$8.31 kg in body weight, were divided into two groups and a randomized 2$\times$2 cross-over study was employed. After one capsule containing 400 mg as gabapentin were orally administered, blood was taken at predetermined time intervals and the concentrations of gabapentin in serum were determined using HPLC with fluorescence detector. The dissolution profiles of two formulations were similar at all dissolution media. In addition, the pharmacokinetic parameters such as $AUC_t$, $C_{max}$ and $T_{max}$ were calculated and ANOVA test was utilized for the statistical analysis of the parameters using logarithmically transformed $AUC_t$, $C_{max}$ and untransformed $T_{max}$. The results showed that the differences between two formulations based on the reference drug, $Neurontin^{(R)}$ capsule 400 mg, were 2.04, -3.68 and 16.79% for $AUC_t$, $C_{max}$ and $T_{max}$, respectively. There were no sequence effects between two formulations in these parameters. The 90% confidence intervals using logarithmically transformed data were within the acceptance range of log 0.8 to log 1.25 (e.g., log 0.91$\sim$log 1.16 and log 0.87$\sim$log 1.11 for $AUC_t$ and $C_{max}$, respectively). Thus, the criteria of the KFDA bioequivalence guideline were satisfied, indicating Gabatin capsule 400 mg was bioequivalent to $Neurontin^{(R)}$ capsule 400 mg.

• YAKHAK HOEJI
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• v.52 no.3
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• pp.188-194
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• 2008

Fexofenadine, ($\pm$)-4-1-hydroxy-4-{4-(hydroxydiphenylmethyl)-1-piperidinyl}-butyl-a,a-dimethyl benzeneacetic acid, is a selective histamine $H_1$ receptor antagonist, and is clinically effective in the treatment of seasonal allergic rhinitis and chronic idiopathic urticaria as a first-line therapeutic agent. The purpose of the present study was to evaluate the bioequivalence of two fexofenadine hydrochloride tablets, $Allegra^{(R)}$ (Handok Pharmaceuticals Co., Ltd.) and Alecort (Samchundang Pharmaceutical Co., Ltd.), according to the guidelines of the Korea Food and Drug Administration (KFDA). The release of fexofenadine from the two fexofenadine hydrochloride formulations in vitro was tested using KP VIII Apparatus II method with various dissolution media. Twenty six healthy male subjects, 25.62$\pm$3.35 years in age and 70.05$\pm$11.71 kg in body weight, were divided into two groups and a randomized 2$\times$2 cross-over study was employed. After a single tablet containing 120 mg as fexofenadine hydrochloride was orally administered, blood samples were taken at predetermined time intervals and the concentrations of fexofenadine in serum were determined using HPLC with fluorescence detector. The dissolution profiles of two formulations were similar in all tested dissolution media. The harmacokinetic parameters such as $AUC_t$, $C_{max}$ and $T_{max}$ were calculated, and ANOVA test was utilized for the statistical analysis of the parameters using logarithmically transformed $AUC_t$, $C_{max}$ and untransformed $T_{max}$. The results showed that the differences between two formulations based on the reference drug, $Allegra^{(R)}$, were -1.37, 5.22 and 16.50% for $AUC_t$, $C_{max}$ and $T_{max}$, respectively. There were no sequence effects between two formulations in these parameters. The 90% confidence intervals using logarithmically transformed data were within the acceptance range of log 0.8 to log 1.25 (e.g., log 0.83$\sim$log 1.08 and log 0.81$\sim$log 1.03 for $AUC_t$ and $C_{max}$, respectively). Thus, the criteria of the KFDA bioequivalence guideline were satisfied, indicating Alecort tablet was bioequivalent to $Allegra^{(R)}$ tablet.

• The Journal of the Korea Contents Association
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• v.18 no.12
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• pp.309-318
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• 2018

In this study, we investigated subjective perceptions of one retailer's PB products for large retailers by applying the Q methodology to examine subjective trends of consumers who purchased and experienced PB products at home. In this study, we examine how HMR-type PB products developed and released by large retailers according to the demographically changing social structure represent the meaning and subjective acceptance of PB products in a single licensee through Q methodological studies. The purpose of this paper is to propose various direction and improvement plan of food product development and release for one license of large distribution company in the future. Based on these research problems, five types of type analysis results were derived. Specifically, the first type (N = 5): Brand image trust type, the second type (N = 5): NB product preference type, the third type(N = 2): Easy cooking preference type, and fourth type (N = 2): Pursuing taste for price type and fifth type (N = 2): Quantitative pursuit for price type.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.6
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• pp.869-879
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• 2021

Methods for the development of home meal replacement seafood tailored to consumer needs for the advanced use of Broughton's ribbed ark Scapharca broughtonii (BRA) in Korea are required. In this study, we developed a cheese-topped, semi-dried, and seasoned Broughton's ribbed ark (S-BRA) tailored for the younger generation with an improved texture and fish odor. The optimization of conditions to improve the texture and fish odor was performed using RSM. The design of the model was appropriate because there was no significant difference (P>0.05) between the predicted and actual values of moisture content, hardness, and overall acceptance, and the optimal preparation conditions were a vinegar content of 2.68%, a soaking time of 62 min, a drying temperature of 60℃, and a time of 162 min. The S-BRA manufactured under these optimal conditions exhibited a lower odor intensity compared to the unsoaked and undried control, suggesting that the fish odor of S-BRA has been improved. The moisture content related to the texture of the S-BRA was lower than that of the control, and the hardness was higher. Therefore, the S-BRA developed in this study will appeal to people of all ages, especially the younger generation; their consumption is expected to increase.

• Journal of Korea Entertainment Industry Association
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• v.14 no.6
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• pp.29-42
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• 2020

This study, we will identify and analyze the current status and trends of successful field trips and field experience learning in Korea to improve the future operation of the center so that the purpose of enhancing the regional economic ripple effect in Gyeongsangbuk-do and regaining its reputation as a school trip mecca and No. 1 location can be found. This study conducted qualitative research through FGI (Focus Group Interview) on accommodation managers, tourism-related stakeholders, tourism officials stakeholders, and tourism professors in order to explore new concepts of field trips and field experience learning in 23 cities and counties in Gyeongsangbuk-do, and ways to develop and promote tour programs based on the importance of experience. Through the FGI (Focus Group Interview) analysis results, problems related to improvement of accommodation, food and beverage, safety and service, cooperation among local tourism officials, enhancement of satisfaction with student group visitors linked to unique tourism resources and promotion, diagnosis and introduction of acceptance posture, and management of local residents, local tourism officials and public officials in Gyeongsangbuk-do needed to present the direction and opportunity of tourism policies in Gyeongsangbuk-do.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.65-78
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• 2014

This study was aimed to develop short necked clam stock, which is the base of sauce, soup, etc., using various nourishing elements in short necked clams. In short necked clam stock with different heating times, the moisture content was significantly different (p < 0.05). For the color value of short necked clam stock, L value was the highest in S1(31.15), while the highest a value was found in S5(-0.36) and the highest b value in S5(0.67). pH was the lowest as 7.35 in S5. When heating time increased, pH decreased significantly (p < 0.001). The sugar content was the highest as $3.30^{\circ}Brix$ in S5 and the lowest as $2.63^{\circ}Brix$ in S1. The salinity content was the lowest as 0.73% in S1, and it increased significantly(p < 0.001) with increased heating time. Na was the highest among the mineral contents and the highest K, Mg, Ca, Fe contents were found in S5 heated for 60 mins. Twenty one kinds of free amino acid were detected in short necked clams. The highest essential amino acid content was arginine, the highest flavor enhancing free amino acid was glycine, and the highest derivative amino acid was taurine. The test for characteristic differences of short necked clam stock showed that savory taste and savory flavor of S4 heated for 50 mins were the highest. According to the results of acceptance test, S3 showed the best results. In conclusion, short necked clam stock showed great preference with increased heating time, and the preference has increased when it was simmered for 35~40 mins.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.140-145
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• 2004

This study was performed to compare and investigate major quality characteristics of traditional dried persimmons from various regions (Sangju, Haman, Youngdong and Dongsang) The moisture contents of dried persimmons were highest contained on 38.20％ at Sangju and crude protein contents were range from 1.41％ to 2.40% and crude fat contents were 0.11% to 0.20% and crude ash contents were 0.99% to 1.27%. Water activity (Aw) of dried Persimmons was 0.781 in Sangju and Brix was 55.1% in Sangju. In case of Hunter's value, ‘L’ value of dried persimmons was bright color value in Sangju (34.05) and Youngdong (33.06). ‘a’ value of dried persimmons was more red value in Youngdong (8.15) and Sangju (6.91), atso ‘b’ value of dried persimmons was more yellow value in Youngdong (16.72) and Sangju (15.80). At the texture of dried persimmons, hardness was highest in Dongsang (6818.80) and lowest in Sangju (1221.20), fracturability was highest in Youngdong (5630.10) and lowest in Sangju (3.82), adhesiveness was highest in Youngdong (425.67), springiness and coke-siveness were highest in Haman (2.67) and Sangju (0.46), gumminess and chewiness were highest in Youngdong (4641.29 and 6060.68). In the microfloral states of dried persimmons, cell counts of bacteria was highest number in 3000 cfu/g at Dongsang, lactic acid bacteria was highest number in 2600 cfu/g at Dongsang, yeast was highest number in 1000 cfu/g at Youngdong, mold was highest number in 320 cfu/g at Dongsang. Sensory score of dried persimmons, color and sweetness were highest in Youngdong (3.91 and 4.55), lowest astringency in Sangju (1.91), highest texture in Sangju and Haman (3.36 and ,3.36), highest overall acceptance in Sangju (3.64).

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.765-771
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• 2003

The aim of this study was to standardize the various methods and recipes of Hwajeun (glutinous rice pancake with flower) appeared in the literature. For this purpose, the effects on the sensory and rheological characteristics of Hwajeun in terms of the various levels of oil and frying times were investigated. This experiment consisted of a sensory evaluation in terms of the acceptance (color, flavor, oily feeling, softness, chewiness, adhesiveness, taste and overall preference) and objective evaluation performed by a texture analyzer, a color difference meter and measurements of the water content and oil absorption. The moisture content of the treatments as a function of the frying time, S7, showed a significantly(p＜0.01) low value, and the oil absorption of the Hwajeun made with different frying times increased in proportion to the increment of the frying time(p＜0.001). In terms of color, the b value of the Hwajeun made with 16g oil for frying showed a higher value than the others. In the two bite compression test, the hardness of the Hwajeun made with 4g oil for frying showed a significantly (p＜0.001) high value among the S2 and S3 samples. As a result of the sensory evaluation for the Hwajeun made with various amounts of oil and frying times, the Hwajeun made with 16g oil for frying and a 2 min frying time for each side (S6) was the most preferred in terms of the softness, chewiness, taste and overall preference of the sensory evaluation