• Natural Product Sciences
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• v.21 no.4
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• pp.268-272
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• 2015

Sesquiterpene-quinone is a class of secondary metabolites frequently encountered from marine sponge. The present study was designed to examine the anti-inflammatory action of sponge-derived dactyloquinone B (DQB) and cyclospongiaquinone-1 (CSQ1) mixture using lipopolysaccharide (LPS)-induced inflammatory responses. We measured the production of nitric oxide (NO), tumor necrosis factor-alpha ($TNF-{\alpha}$), $interleukin-1{\beta}$ ($IL-1{\beta}$), and interleukin-6 (IL-6) and expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) protein. $TNF-{\alpha}$, $IL-1{\beta}$, and IL-6 production, which increased by treatment with LPS, were significantly inhibited by DQB and CSQ1 mixture. It also decreased the production of NO production, and iNOS and COX-2 expression. Furthermore, it reduced 12-O-tetradecanoylphorbol 13-acetate (TPA)-induced ear edema of ICR mice. These results demonstrate that sesquiterpene-quinone, DQB and CSQ1 mixture, might serve as a chemical pipeline for the development of anti-inflammatory agent.

• Journal of Plant Biotechnology
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• v.5 no.2
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• pp.83-86
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• 2003

A reverse transcription polymerase chain reaction (RT-PCR) protocol was developed using two specific 22-mer primers located in coat protein gene of SPFMV. A 411 bp PCR-product was detected in virus infected plants as well as tissue culture raised sweet potato but not in healthy plants. For optimization of RT-PCR protocol, the optimum crude nucleic acid concentration, annealing temperature, primer concentration and numbers of PCR-cycle for maximum sensitivity and specificity were determined. The optimum condition for RT-PCR was as follows: RT-PCR reaction mixture was one-step mixture, containing 50 pmol of primer, 30 units of reverse transcriptase, 5 units of RNasin, and the crude nucleic acid extracts (200 ng). In RT-PCR, cDNA was synthesized at $42^{\circ}C$ for 45 min before a quick incubation on ice after pre-denaturation at $95^{\circ}C$ for 5 min. The PCR reaction was carried out for 40 cycles at $96^{\circ}C$ for 30 see, $63^{\circ}C$ for 30 sec, $72^{\circ}C$ for 1 min, and finally at $72^{\circ}C$ for 10 min. The viral origin of the amplified product was confirmed by sequencing, with the sequence obtained having $95-98\%$ homology with published sequence data for SPFMV. The benefits of this RT-PCR based detection of SPFMV would be simple, rapid and specific.

• Korean Membrane Journal
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• v.5 no.1
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• pp.10-17
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• 2003

1,3,5-Sustitituted polyphenylene type dendrimers were synthesized. The dendrimer was heated in cone. H$_2$SO$_4$ at 120$^{\circ}C$. The reaction mixture was precipitated to ether after simple filtration to get para-sulfonated dendrimer as the chief product. To give mechanical properties to the sulfonated dendrimer, it was partially cross-linked with phenyl ether in the medium of P$_2$O$\sub$5/ and CH$_3$SO$_3$H.

• World Technopolis Review
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• v.1 no.3
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• pp.186-191
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• 2012

To understand South Korea's economic success several contending paradigms have emerged, ranging from a neo-classical explanation to a statist perspective, and Schumpeterian structuralism. The Korean miracle can be seen as a product of multiple factors involving the strategic choice of export-led growth, timely and active human-capital investment, business activism, and individual innovative ideas. However, South Korea needs more complex and innovative ideas to continue its both economic growth and S&T Development. The ideas of Schumpeterian structuralist needs to be more emphasized. Changing state-society relations and subsequent policy choice are greatly influenced by the industrial life cycle. The industrial life cycle is closely related to the historical sequencing and diffusion of technology. The complex mixture of statist-market-Schumpeterian structuralist perspectives could lead more technologically advanced society in South Korea.

• Journal of Biosystems Engineering
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• v.22 no.2
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• pp.163-176
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• 1997

Sesame was one of the economical crops in Korea. However, cultivation area of sesame has been decreasing rapidly due to the lack of mechanization for this crop and the opening of agricultural product market. Sesame seed is so small that ordinary seeder can not seed properly. In rural practice, farmers seed sesame with hand and do thinning after shoot emerges. Seeding and thinning in sesame cultivation take more than 40% of total labor To reduce labor in seeding and thinning, a pellet seed machine for sesame has been developed. The pellet seed machine is very simple in structure. It utilizes the chemical reaction between alginate solution and $CaCl_2$. Two material forms a membrane when they meet The uniqueness of the pellet seed machine for sesame were 1) a counter rotating roller for metering the mixture of activated carbon and alginate and 2) swinging plate for submerging seed into the mixture. The prototype machine can produce 30, 000 pellets per hour and costs ￦6, 891 per 1 km sesame.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2010.11a
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• pp.797-799
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• 2010

In preparation of NBD dimer, one of the industrially useful multicyclic hydrocarbon compound, various catalyst, solvent and byproducts were included in reaction product at the end of dimerization reaction. In order to increase the yield of NBD dimer mixture, first of all, effective separation process development was required. The research for improvement of NBD dimer yield were performed by use of eco-friendly and recyclable separation solvent.

• Journal of the Korean Applied Science and Technology
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• v.26 no.3
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• pp.233-239
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• 2009

A reaction device raising a generation yield by efficiently removing water generated in an esterified reaction between diethylene glycol monoethyl ether and succinic acid with mixture of an azeotropic point was newly developed as a new product in development of more stabilized emulsifier with a semi-solid phase(cream) in an emulsified phase of interfacial activity. The bis-(diethylene glycol monoethyl ether succinate(hereinafter, called as BDGS) with a high yield of more than 95% was obtained. As this has a property containing amphoteric emulsified functions such as W/O type or O/W type, etc., and has a merit that can be used regardless of any emulsified phase, there is no need using other emulsified surfactant. therefore, as this has excellent skin wetability in the cosmetics industry, a product having a wider range in quality compatibility or cost saving, etc. as a humectant has been developed.

• Bulletin of the Korean Chemical Society
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• v.30 no.9
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• pp.2043-2050
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• 2009

2′-$\beta$-C-Methylneplanocin A (3) was synthesized via 2-$\beta$-C-methylribonolactone, prepared by a modified Whistler and BeMiller’s method developed by our laboratory, as potential anti-HCV agent. Reduction of 14 with Dibal-H afforded 26 in a good yield with a trace of 25, whereas a Luche reduction gave 26/25 = 4/1 mixture. Several attempts were made to chemoselectively remove TBS group in the presence of TBDPS group and treatment with both PPTS and TsOH showed the best result. Condensation of 26 with 6-chloropurine under Mitsunobu conditions produced an $S_N$2 product 27 along with an $S_N$2′ product 28.

• Food Science of Animal Resources
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• v.32 no.1
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• pp.18-23
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• 2012

This study was conducted to survey the perception of domestic consumers about traditional pork dishes, and to utilize the survey result as a basis for the development of processed pork products. A survey was conducted on 218 domestic consumers regarding the following: general questions, propensity and preference to consume pork dishes, pork dishes feasible for export, and the types and problems of processed products feasible for export. The results of the survey showed that the respondents consumed pork dishes 3-4 times a month on average and they appeared to consume the pork dishes most frequently in specialized restaurants. The highest preference was shown in Samgyeopasal gui (grilled pork belly) and Galbi gui (grilled pork rib) among the pork dishes, whereas the lowest preference was shown in Kkubdegi gui (grilled pork skin) and Gookbob (boiled rice and pork served in soup). When the type of processed pork products available according to pork dishes were analyzed, the result showed that Samgyeopasal gui (grilled pork belly) and Nirbiani (slices of roast, seasoned pork in width) could be developed as a frozen product, Geyook Bokeum (stir-fried spicy pork), Bulgogi (Korean-style barbecued pork), and Galbi jjim (braised short ribs) could be developed as a retort product, and that Bossam (boiled pork eaten with a salty sauce and wrapped in greens), Pyeonyuk (slices of boiled pork), Jokbal (pork trotters), and Sundae (kneading together seasoned mixture of vegetables and glass noodles stuffing it into casings made of hog intestines, which are then tied off at the ends and boiled) could be developed as a vacuum-packed product. When the survey concerning the problems expected in the development of processed products using pork dishes was conducted, the result showed that there could be a texture change issue for Galbi gui, Samgyeopasal gui and Nirbiani; a preservation issue for Bossam, Pyeonyuk; a safety issue for Bulgogi and Geyook Bokeum; a taste and flavor change issue for Geyook Bokeum and Sundae; and a packaging issue for Gookbob.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.1
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• pp.20-26
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• 1986

Very little information is available in the literature on storage of fish sauce. Therefore, microbiological and chemical chracteristics during storage and quality of fish sauce were investigated and discussed to present data about the optimum storage condition. The chopped sardine meat was mixed with equal amount of water and $9\%$(w/w) of $75\%$ vital wheat gluten and then hydrolyzed by addition of commercial proteolytic enzymes such as bromelain, papaya protease, ficin and a enzyme mixture (Pacific Chem. Co.) for 4 hours at $52.5^{\circ}C$. The reaction mixture was heated for 30 min at $100^{\circ}C$ for enzyme inactivation, pasteurization and color development and then centrifuged for 20 min at 4,000 rpm. Table salt and benzoic acid were added for bacteriostatic effect and stored for 80 days at $15{\pm}1^{\circ}C$ and $30{\pm}1^{\circ}C$. The results were summarized as follows: 1. The amount of amino-nitrogen and pH of fish sauce were almost unchanged during storage. 2. Mininum concentration of salt for bacteriostatic activity was $9\%$(w/w) regardless of addition of benzoic acid. 3. the yields of amino-nitrogen were $63.1\%$ for the hydrolysate prepared without enzyme, $79.7\%$ for that with bromelain, $69.9\%$ with ficin, $74.3\%$ with papaya pretense, and $78.1\%$ with enzyme mixture, respectively. 4. The contents of amino-nitrogen were $4510.0mg\%$ on the dry basis for the product prepared by autolysis, $5483.2mg\%$ for that prepared with bromelain, $5305.7mg\%$ with ficin, $4994.1mg\%$ with papaya protease and $5582.3mg\%$ with the enzyme mixture, respectively. 5. The contents of crude protein were $51.35\%$ on the dry basis for the product prepared by autolysis and 55 to $59\%$ for prepared with commercial enzymes. 6. The hydrolysate prepared with the enzyme mixture revealed a little stronger meaty taste than any other products. 7. The level of crude protein in residues was still high ($69.5{\sim}77.2\%$ on the dry basis) and might be originated from the added vital wheat gluten.