• Korean Journal of Plant Tissue Culture
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• v.21 no.3
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• pp.161-166
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• 1994

Since garlics (Allium sativum L.) are propagated through cloves, infection by virus or other pathogens may become severe problem if not using high quality seed bulbs every year resulting in the reduction of yield and bulb quality, In order to solve this problem, the establishment of virus-free bulb production and its supply system have been required because no chemicals were found to eliminate viruses from seed bulbs. This experiment was conducted to develop an effective production technique of high quality seed bulbs using shoot-tip culture. Over 90% of shoot-tips explanted on January L 1990 were survived at constant temperature of either 20, 24 or 28$^{\circ}C$, wheres 88% at alternate temperature (28/20$^{\circ}C$). The growth of shoot and root was most vigorous at constant 24$^{\circ}C$, and least at alternate temperature (28/20$^{\circ}C$) condition. When shoot-tips were explanted June 21 to August 1,1991, survival and growth of shoot-tips was most vigorous on MS medium supplymented with 0.1 mg/L NAA and 2 mg/L kinetin and least 1 mg/L Gh$_3$. The shoot-tips taken from the seed bulbs stored at 4$^{\circ}C$ for 15 to 60 days were placed on MS medium, shoot growth and in vitro bulblet formation increased slightly as affected by the increase of told treatment period at 4$^{\circ}C$.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.10 no.3
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• pp.245-251
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• 2000

Dielectric properties, piezoelectric properties and mechanical properties of NiO-doped Pb($(Ni_{1/3}Nb_{2/3})O_3-PbTiO_3-PbZrO_3$ ceramics were investigated. Powders, prepared by columbite precursor method, were cold pressed and sintered at temperature ranging from $1100^{\circ}C$ to $1250^{\circ}C$. Dielectric constant and piezoelectric constant increased with amount of NiO up to 1 mol% and then decreased with further addition of NiO. It seems that NiO acts as a sintering aid at the sintering temperatures of $1150^{\circ}C$. When the samples were sintered at temperature above $1200^{\circ}C$, however, both dielectric constant and electromechanical coupling factor decreased and mechanical quality coefficient increased with addition of NiO. Hardness and fracture toughness of PNN-PT-PZ increased with addition of NiO up to 1 mol%, and then decreased slightly with further addition of NiO. These results showed that dielectric properties, piezoelectric properties and mechanical properties of PNN-PT-PZ system seemed to be closely related with microstructural factors such as grain size, bulk density and the amount of second phase.

• Journal of Korean Medical classics
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• v.23 no.1
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• pp.101-114
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• 2010

In the perspective of the correspondence of heaven and man[天人相應], people live through Gi of heaven and earth[天地之氣], and the human body which is a small universe[小宇宙] itself receives influence while sympathizing with the Gi and heaven[天氣]. So with unexpected incident of the Eum and Yang, four season[陰陽四時], ups and downs of warmth of cold and chilliness of warm[寒熱溫涼] differs, and the position of Gi of human[人氣] changes, regimen and application of acupuncture, and images[象] of the pulse changes. In "Maekyojeongmiron(脈要精微論)", ups and downs of Eum and Yang changes by four season[四時], and correspondence of ups and downs of pulse law is explained with compass, carpenter's square, the beam of balance and the weight of balance[規矩權衡]. Compass[規] is a measure of instrument that can draw a circle, like regulating the measure and differing the center of the circle and diameter and drawing a circle, compass is a image of Gi of Yang[陽氣] that was staying deep inside the body in winter stretching out by big fault[太過不及] of year and energy[元氣] of human in spring. Carpenter's square[矩] is a instrument that draws direction, which is a image of Gi of Yang flourishing in summer and when it gets highly flourished, again the Gi of Eum[陰氣] comes alive and falls. The beam of balance[衡] is a scale, like a scale that tilts at once when one side is slightly heavy, the beam of balance is a image Gi of yang that is fully flourished in summer and about to descent again, which is just about to fall but not going down yet. The weight of balance [權] is a image of gi of yang which as descent to the bottom and staying in the deepest place. compass, carpenter's square, the beam of balance and the weight of balance is not a direct pulse image[脈象], but standard image of pulse of pulse corresponding to the Gi of human[人氣] that changes by four season, and the explanation includes the pulse image of four season like the taut, full, floating, deeply gather[弦鉤浮營] of "Okgijinjangron(玉機眞藏論)" or taut, full, skip, float, deep [弦鉤代毛石] of "Pyeong-ingisangron(平人氣象論)". So with compass, carpenter's square, the beam of balance and the weight of balance, can judge is human correspond in Eum and Yang, four seasons, this is importantly used in examination of pulse[診脈] with existence and nonexistence, and prognosis of illness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.904-909
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• 2005

To produce functional food ingredient from the soybean curd residue (SCR), alkaline fermentation was performed with SCR from cold processed (D-SCR) or hot processed (P-SCR) tofu. The solid- state fermentation was performed by Bacillus firmus NA-1 at $42^{\circ}C$. The fermentation of heat-treated D- SCR resulted in higher production of peptides and fibrinolytic enzyme compared with D-SCR without heating. The P-SCR showed higher production of peptides, fibrinolytic enzyme, indicating alkaline pH after fermentation for 18 hr. When the moisture content of P-SCR was reduced to $60\%$, the production of peptides and fibrinolytic enzyme were enhanced. The P-SCR fortified with $10\%$ MFS (micronized full-fat soy flour) showed higher fibrinolytic enzyme activity and consistency index by fermentation of Bacillus firmus NA-1 Furthermore, the P- SCR fortified with $20\%$ MFS indicated relatively higher peptide content, fibrinolytic enzyme activity and enhanced flavor. By increasing the addition of MFS, the peptide content of fermented P-SCR was increased significantly, but fibrinolytic enzyme was slightly decreased.

• Journal of Physiology & Pathology in Korean Medicine
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• v.23 no.3
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• pp.554-561
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• 2009

Soyangin-Hyeongbangpaedok-san(SHBPDS) is a herbal formula used for the common cold or upper respiratory illness. In order to investigate the effect of SHBPDS, mice were orally administered with SHBPDS alcohol extract for 7 days followed by intravenous anti-CD3 injection. In addition, splenocytes and CD4 T cells were cultured with SHBPDS in response to anti-CD3 in vitro and cytokines and transcription factors were evaluated. In vivo treatment with SHBPDS significantly augmented the expressions of the percentage of CD4 T cells and CD 69, an indicator of early T cell activation. Serum levels of IL-4 were significantly increased but those of IFN-${\gamma}$ and IL-2 did not reach statistical significance. The expressions of IFN-${\gamma}$ and T-bet mRNA were significantly downregulated in SHBPDS treated mice while those of IL-4 and C-Maf were significantly upregulated. In vitro stimulation of splenocytes and CD4 T cells by SHBPDS resulted in a reduction in IFN-${\gamma}$ secretion and STAT4 activity. The IL-4 releases from both cells were slightly reduced, but STAT6 activity was rather increased. In conclusion, SHBPDS exerted an inhibition in the expression of IFN-${\gamma}$, T-bet and STAT4 while IL-4, C-Maf and STAT6 were increased. Further studies are required to examine its pharmacological effects using more appropriate animal experiments.

• Korean Journal of Pharmacognosy
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• v.9 no.3
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• pp.149-156
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• 1978

The result of the study about the cultivation, the constituents, the sweetenity, and the development of preparations of Stevia and Hydrangea are as follows: 1. Hydrangea thrived at $200{\sim}1,400m$ above the sea-level, and the good ones were brought up at $600{\sim}1,200m$. 2. The good ones which belonged to the genera of Hydrangea were produced in the damp, dark and cold place. 3. The growth and cultivated yield of Stevia was not significantly influenced by the acidity of the soil. 4. The best season was May and June for propagation of Stevia by cutting method. 5. The growth rate of Stevia and Hydrangea was really good in the sandy fertile soil, but in the mucotic soil it was not suitable. 6. The extraction and separation of phyllodulcin by solvent had many difficulties, because it was very soluble in water, ethanol, ether, petroleum ether, acetone and benzene, etc. 7. The solubility of stevioside on the solvent was as follows: It was very soluble in water and methanol, slightly soluble in ethanol and acetone, and insoluble in ether, petroleum ether and chloroform. 8. The alkaloid reaction by Mayer reagent in Hydrangea extract was positive. 9. The ashification rate of Stevia was 8.66% to 8.72% and that of Hydrangea 17.02% to 17.04%. 10. The tannin of Stevia leaf was 7.80% to 7.88% and its of Hydrangea decreased 9.46% to 6.08% by fermentation. 11. The percent rates in minimum concentration-occurring sweetness in sugar, glycyrrhiza methanol extract, Hydrangea water extract, Stevia leaf water extract, decoction of Stevia's leaf, decoction of Stevia's stem were as follows: 1.2, 0.1, 0.1, 0.2, 0.4, 0.01, 0.1, 0.6. and sweetenity ratios of those were 1, 12, 12, 6, 3, 64, 12, 2, 12. It was very meaningful to develop preparations of stevia as stevioside, micronized powder, water extract, methanol extract and compound teas and in Hydrangea, water extract, methanol extract, single tea, and compound teas were less meaningful. 13. The genera of Hydrangea which is natural species in Korea was positive in phyllodulcin-identification test, but it was not available to make the sweet tea because of having a little content.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.339-344
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• 2013

This study is conducted to investigate the shelf life of pork rectum stored at refrigerated temperatures (1, 5 and $10^{\circ}C$). The pH of the boiled pork rectum ($7.1{\pm}0.1$) was slightly higher than that of the raw pork rectum ($6.7{\pm}0.1$). TBA value of the boiled pork rectum was higher than that of raw pork rectum. The TBA values of the raw and boiled pork rectum stored at $10^{\circ}C$ was rapidly increased at 4 days after beginning of preservation. The TBA values of raw and boiled pork rectum stored at $5^{\circ}C$ rapidly increased after 8 and 6 days after beginning of preservation, respectively. VBN values of both raw and boiled rectum preserved at $10^{\circ}C$ were maintained below 20 mg% for 8 days since the beginning of storage. Furthermore, it is preferred that the pork rectum was boiled for 20 minutes at $100^{\circ}C$ to restrain mesophiles, psychrophiles, and coliform bacteria effectively. Thus, the most desirable condition was when the pork rectum was consumed within 6 days and stored at $10^{\circ}C$.

• The Korean Journal of Nuclear Medicine
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• v.12 no.2
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• pp.33-40
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• 1978

Clinical features of 147 patients with biopsy-proven thyroid carcinomas were investigated from January, 1972 to April, 1978 at the Seoul National University Hospital with the following results. 1) The incidence of thyroid carcinomas according to their histopathological classification revealed 76.2% of papillary carcinoma, 19.0% of follicular carcinoma, and 3 cases of occult sclerozing carcinoma, 1 case of giant cell carcinoma and 1 case of metastatic melanoma. 2) The ratio of male to femle patients was 1:8.3 and showed no difference between papillary and follicular carcinomas. 3) The age distribution showed the peak incidence in the fourth decade (29.3%) followed by the fifth and sixth decades. 4) The average duration of illness from the onset of symptoms was about 5 years while it was 4.4 years and 7.6 years in the papillary and follicular carcinomas respectively. 5) The diameter of the thyroid masses was smaller than 5 cm in 53.6% of the patients, from 5 cm to 10 cm in 40.0% and larger than 10 cm in 6.4%. 6) In 36.4% of the patients with thyroid carcinomas the thyroid masses were fixed to adjacent tissues. 7) Metastasis to the regional lymph nodes was noted in 40.0% of the total cases, and in 45.2% and 17.6% of the papillary and follicular carcinomas respectively, while the lung and bone metastases were found in 10.0% and 4.4% in each type respectively. 8) 88.9% of the patients showed cold areas in the thyroid scans using $^{131}I$. 9) Typical psammoma bodies were observed in 21.3% of the cases in the microscopic examination of the pathological specimens. 10) The initial diagnosis of thyroid malignancy could be made before histological confirmation in 64.5% of the patients. 11) The clinical staging slightly modified from Schulz method revealed 43.6% of the patients in stage I, 26.4% in stage II, 20.9% in stags III and 9.1 % in stage IV. 12) The association with Hashimoto's thyroiditis was noted in 4 cases, with nodular goiter in 3 cases, and with follicular adenoma in 1 case.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.165-170
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• 2008

In this study, the physicochemical, microbial, and sensory properties of law-fat hamburger patties during storage for 25 days at $7{\pm}1^{\circ}C$ were investigated. The law-fat hamburger patties were manufactured by three different packing methods (control: added with 10% lard regular-fat patty, T1: added with 10% lard and organic vegetable of regular-fat patty, T2: added with 3% olive oil of vegetability low-fat patty, T3: added with 3% lard of low-fat patty). The pH of all treated samples increased as the storage time increased, and then decreased after 15 days of storage. The low-fat hamburger patty added with organic olive oil (T2) showed significantly higher pH (p<0.05) compared with other treatments (T1 and T3). The TBARS values of the all treated samples tended to increase after 5 days of storage, and then significant quality loss was observed after 15 days of storage period for the control (T1). However, the samples of the vegitability low-fat patty added organic olive oil had longer shelf-life than the control. The total bacterial counts were 7 log CFU/g after 15 days and 20 days of storage for the control and treatments, respectively. The results of this study showed that the storage period of the treatments was slightly extended compared with the control. Low-fat hamburger patties showed no differences for overall acceptability between control and other patties.

• Applied Biological Chemistry
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• v.41 no.2
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• pp.175-180
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• 1998

As a part of investigation for quality improvement of surimi gel from fish with a red muscle by addition of calcium-based powder from fish bone, we investigated the processing condition of calcium-fortified mackerel surumi gel and its quality stability during storage at $5^{\circ}C$. Judging from the results of the soluble calcium content and jelly strength, the reasonable addition concentration of calcium-based powder from Alaska pollack bone for improvement of functional properties in surimi gel was revealed 0.9% on the weight basis of the chopped mackerel meat. The soluble calcium content of the calcium-fortified surimi gel (105.0 mg/100 g) was more than that of the ordinary surumi gel (2.9 mg/100 g). During cold storage of calcium-fortified surumi gel, the moisture contents, amino acid compositions, soluble calcium and phosphorus contents were little changed, the pH, volatile basic nitrogen contents, histamine contents, peroxide values and brown pigment formation were slightly increased and viable cell counts and coliform groups were not detected. The calcium-fortified surimi gel was superior in the lysine and calcium contents, EPA and DHA compositions to the ordinary surumi gel. Judging from the results, it was suggested that calcium-fortified surumi gel was nutritive, functional and safety foods.