• 제목/요약/키워드: mook

검색결과 2,677건 처리시간 0.047초

Immunosuppressive activity of Allergina

  • Lee, Chang-Woo;Han, Sang-Bae;Yoon, Pyoung-Seoub;Jeong, Chan-Mook;Lee, Myoung-Lyel;Kim, Kwan-Min;Yoon, Yeo-Dae;Kim, Hyung-Chin;Park, Song-Kyu;Kim, Hwan-Mook
    • 대한약학회:학술대회논문집
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    • 대한약학회 2002년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2
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    • pp.261.3-262
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    • 2002
  • The herbal combination allergina has been used for the treatment of inflammatory diseases in South Korea. In this study. we investigated the immunosuppressive activities of allergina in more detail. Acute graft-versus-host disease (GVHD) is a major cause of morbidity and mortality in patients undergoing allogeneic bone marrow transplantation. (omitted)

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묵의 구조와 텍스쳐 (Structure and Textural Property of Mook)

  • 배광순;손경희;문수재
    • 한국식품과학회지
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    • 제16권2호
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    • pp.185-191
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    • 1984
  • 전분 젤의 특성을 정토하기 위하여 녹두, 감자, 고구마로 제조한 전분 겔 및 감자, 고구마 전분에 녹두 전분을 혼합하여 제조한 전분 겔의 구조 및 텍스쳐를 측정하고. 관능검사에 의해 전분 겔의 수응력을 평가하였다. 균일하고 porous한 구조를 보인 녹두 겔이 텍스쳐 측정치가 높은 값을 나타냈으며 관능검사에서도수응력이 높게 평가되었다.

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밤전분의 물리화학적 특성과 텍스쳐 특성 (Physicochemical and Textural Properties of Chestnut Starches)

  • 김세권;전유진;김용태;이병조;강옥주
    • 한국식품영양과학회지
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    • 제24권4호
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    • pp.594-600
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    • 1995
  • To efficiently utilize not only fresh chestnut(FC) but also wormy chestnut(WC), four types of chestnut starches which were fresh chestnut starch(FCS), fresh chestnut crude starch(FCCS), wormy crude starch(WCS) and wormy chestnut crude starch(WCCS) were extracted. Amylose content of FCS(46.5%) and water binding capacity of FCCS(103.0%) were higher than those of othe three, respectively. Swelling powers of all sample starches increased rapidly from 6$0^{\circ}C$ to 8$0^{\circ}C$. Solubilities showed the same pattern as the swelling powers. In the textural properteis investigated with IUTM(instron universal testing machine), hardnesses and elasticties of chestnut starches were 50~58I.U. and 14~16I.U., respectively. The results of textural evaluations showed that it was possible to prepare chestnut mook with FCS, FCCS and WCS.

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인위적으로 발생시킨 과도 전자파에 노출된 CMOS와 TTL IC의 오동작 및 파괴 특성 (Breakdown and Destruction Characteristics of the CMOS and TTL ICs by Artificial Electromagnetic Waves)

  • 홍주일;황선묵;한승문;허창수
    • 대한전기학회:학술대회논문집
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    • 대한전기학회 2007년도 제38회 하계학술대회
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    • pp.1512-1513
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    • 2007
  • In this paper the influence of CMOS- and TTL-technology on the breakdown and destruction effects by artificial electromagnetic waves is determined. Different electronic devices(3 CMOS & 5 TTL) were exposed to high amplitude electromagnetic waves. CMOS ICs were occurred only destruction below the max electric field and TTL ICs were occurred breakdown and destruction below the max electric field. The SEM analysis of the destruction devices showed onchipwire and bondwire destruction like melting due to thermal effect. The test results are applied to the data which understand electromagnetic wave effects of electronic equipments.

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의도 고출력 전자파에 의해 오동작 되는 CMOS소자의 전류특성 (Current Characteristics of CMOS device Broken by Intentional High Power Electromagnetic Wave)

  • 황선묵;홍주일;한승문;박신우;허창수
    • 대한전기학회:학술대회논문집
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    • 대한전기학회 2007년도 제38회 하계학술대회
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    • pp.1516-1517
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    • 2007
  • This paper investigated the breakdown effect of the CMOS device by impact of high power electromagnetic wave. The experiments employed a waveguide to study the current characteristics of CMOS device broken by high power electromagnetic wave. The CMOS device were composed of a LED drive circuit for visual discernment. Also CMOS device broken by high power electromagnetic wave was observed by power current. The CMOS device were broke by high power electromagnetic wave at about 10 kV/m and when power current is 75 mA. Based on the result, CMOS devices should show plan to protect the CMOS devices by high power electromagnetic wave. And the database from this experiment should provide the basis for future investigation.

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참나물 첨가 기능성식품 개발을 위한 조리과학적 연구 (A Study Cookery Utilization of Pimpinella brachycarpa N. for Developing as Functional Foods)

  • 장경미
    • 한국식생활문화학회지
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    • 제22권2호
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    • pp.274-282
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    • 2007
  • This study was performed to make new products rising Pimpinella brachycarpa N., one of the Korean aromatic medicinal plant called chamnamul, which is a perennial plant of the Umbelliferae family. New products were natural chamnamul spice, chamnamul soup, chamnamul tea, and chamnamul mook as functional foods. The masking effect of Pimpinella brachvcarpa N., on fishy and meaty odor were investigated to test the usefulness of chamnamul as a natural spice. It could be concluded that the effect of added amounts of chamnamul on the cream soup increases the taste and appearance, and improves the flavor and color by the sensory evaluation. The chamnamul tea prepared by a filtration method is better than that by a leaching method on the preference test. In the texture properties of chamnamul mooks by a texture analyzer (XT-RA, Texturometer), the cohessiveness of them was higher than that of the white one.