• The Journal of Internal Korean Medicine
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• v.22 no.1
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• pp.45-52
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• 2001

Purpose : This study is to find out the Ginseng Radix extract on rats nephrotoxicity when the rates were induced by Cs A. Methods : The experimental animals were divided into 3 groups and treated as follows: nothing was given to Sample A, Sample B was given normal saline after an I.V. injection of Cs A, and Sample C was given Ginseng Radix extract after a Cs A injection. The groups were observed for 14 days. After the prescription of the medicines, the following levels were tested: serum BUN, creatinine, total protein, sodium, potassium, and chloride ions. Results : 1. Changes in serum level. The levels of GPT, GOT, and BUN were significantly reduced in the experimental group when compared with those of the control group. The total protein level showed significant elevation when compared with those of the control group. The chloride level in the serum in the sample group was insignificantly reduced. The creatinine level was insignificantly increased. The Potassium level decreased, mildly. The Sodium and The Potassium levels in the serum in the sample group showed insignificantly lower levels than those of the control group. 2. Changes in the urine level. Urine specific gravity showed a significant increase, on the 14th day, in the experimental group when compared with that of the control group. The urinary ceatinine levels showed and insignificant increase, followed by an insignificant decrease. Conclusion : It can be inferred that Ginseng Radix may improve nephrotoxicity and hepatoxicity in rats when induced by Cyclosporin A.

• Food Science of Animal Resources
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• v.24 no.4
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• pp.326-328
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• 2004

Domestic pear has been reported that it contained a pretense, which used for tenderizer of meat, however no researches for optimum level of the enzyme with maximum tenderness effect have been studied. Thus, this study was peformed to determine the optimum level of a protease for meat tenderness. Moisture contents (％) of domestic pears was determined. A pretense was homogenized in a mixer and centrifuged at 10,000 G for 1hr. After taken the supernatant, dialysis was conducted to remove salts and sugars, and freeze-dried. Then, various level (0.05, 0.1 and 0.2％) of the purified pretense were added to pork loins (3cm thickness). Then, pork samples were boiled at 80 for 12 min in a water bath to reach the interval temperature of 71 and chilled in an ice. Moisture contents (％) of domestic pears ranged from 87.2 and 87.8％. No differences in cooking loss of pork meats were observed (p>0.05) among various levels of a pretense. After centrifugation, the protein concentrations of a protease showed from 5.96 $\mu\textrm{g}$/fmL to 7.25 $\mu\textrm{g}$/mL. Increased level of a pretense up to 0.1％ reduced (p<0.05) the shear value (kg/g), however no further reduction of shear value was observed at the level of higher than 0.1％ of the purified pretense. The approximate molecular weight of the pretense analysed by sodium-dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was 30 kDa. These results suggest that the optimum level of a pretense for the maximum effect of meat tenderness is above 0.1％. Further research will be peformed to determine the effect of various domestic pears and ingredients, such as salt and phosphate, on meat tenderness.

• Journal of Preventive Medicine and Public Health
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• v.23 no.1 s.29
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• pp.1-10
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• 1990

The protective effect of sodium selenite($Na_2SeO_3$) against the cytogenetic toxicity of heavy metals was investigated on human whole-blood cultures in relation to induction of sister chromatid exchange (SCE) in secondary metaphase chromosome. Methylmercury chloride($CH_3HgCl$), cadmium chloride($CdCl_2$), potassium dichromate($K_2Cr_2O_7$), and sodium selenite caused to the typically dose-dependent increase in sister chromatid exchanges (SCEs) by the concentrations ranging from $0.3{\mu}M\;to\;10{mu}M$. However, the inductions of sister chromatid exchanges by methylmercury chloride or cadmium chloride were inhibited by the simultaneous addition of sodium selenite $1.2{mu}M$. The frequencies of SCE were decreased to the level of control in the molar ratios as 2:1, 1:1, 1:2, and 1:4 of selenium selenite vs. methylmercury chloride, and as 1:1 and 1:2 of selenium selenite vs. cadmium chloride, while the frequencies of SCE induced by potassium dichromate were not changed by the addition of sodium selenite in culture condition. Mitotic indices were decreased in the higher concentrations of chemicals and not significantly changed by the simultaneous addition of sodium selenite to the culture condition containing each chemicals.

• Journal of Nutrition and Health
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• v.38 no.9
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• pp.706-716
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• 2005

High blood pressure is an important determinant of the incidence of coronary heart disease, stroke, congestive heart failure, renal failure, and peripheral vascular disease. Recommendations for control of high blood pressure emphasize lifestyle modification, including weight control, reduced sodium intake, increased physical activity. Subjects who were normotensive (n=19, $47.2\pm9.0$ y, BP l16/81 mmHg) ,treatment hypertensive (n=33, $54.2\pm6.9$ y, BP 132/85 mmHg) and non-treatment hypertensive (n=14, $50.1\pm11.0$ y, 149/94 mmHg) recruited. Anthropometric assessment (height weight waist circumference, hip circumference, fat$\%$, fat mass, and lean body mass) and dietary assessments (using 3-days food records, daily nutrient intakes were inuysed by CAN PRO 2.0 were carried out. Blood and 24-hour urine were collected). Test of recognition for salt taste threshold were performed. In non-treatment hypertensive male subjects, weight, $\%$IBW, BMI, and waist circumference were significantly higher than those of normotensive and treatment hypertensive subjects (p<0.05) .Food habits were not significantly different among the three groups. Intakes of vitamin A, vitamin B,, and vitamin B, were significantly higher in normotensive group (p<0.05). Intakes of sodium and salt taste recognition threshold were the highest in normotensive group and the lowest in treatment hypertensive group (p<0.05). Blood levels of lipids and minerals were not significantly different among the three groups. Urinary calcium level of normotensive group were significantly higher than that of treatment hypertensive and non-treatment hypertensive groups (p<0.05). These results indicate that continuous management of hypertension by drug and non-drug treatment affects salt taste recognition threshold and reduced the consumption of sodium. However, dietary sodium intake exceed recommended sodium intake to prevent and treat hypertension. It is necessary to develop the lifestyle modification program that may have beneficial effects on hypertension treatment.

• Journal of Animal Science and Technology
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• v.50 no.4
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• pp.551-560
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• 2008

This study was carried out to investigate the effect of Opuntia ficus indica(prickly pear) pigment and sodium lactate on nitrite-reduced sausages. The a* value, total bacterial counts, pH, water holding capacity, texture analysis, sensory evaluation of sausages, body weight gain and blood glucose of rat for 4 weeks were not significantly different between the control and treatments. However, 2-thiobarbituric acid(TBA) values and cholesterol(total, LDL, HDL) and neutral fat of blood were significantly different between the control and treatments(P<0.05). TBA value was lower in control and cholesterol and neutral fat were lower in treatments. Among the treatments T2(30ppm of nitrite+2% of sodium lactate+0.2% Opuntia ficus indica pigment) was the most effective. In conclusions, this study suggested that T2 can reduce adding level of nitrite from 100 ppm to 30 ppm without any changes in color, shelf life and flavor of sausages. In addition, it had the effect on the reduction of cholesterol and neutral fat in blood.

• Korean Journal of Food Science and Technology
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• v.7 no.2
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• pp.61-68
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• 1975

This study was conducted (1) to isolate the film-forming yeast from the commercially available soy sauce, (2) to identify the state of soy sauce fermentation by the use of yeasts, (3) to confirm characteristics of yeasts. The result were as follows. 1. These yeast strains in the soy sauce fermentation test showed full fermentation of whole sugar content, reduction of the pure extract and relative reduction in total nitrogen. Soy sauce color was somehow faded to lower the stability of soy sauce. 2. In anti-fungal activity test butylparaben at a higher level 60 ppm., sodium propionate 2,400 ppm, sodium benzoate 800 ppm., menadion 165 ppm, showed their anti-fungal effect, while alcohol did not show the effect in the 3% additive group. 3. The optimum sodium chloride concentration for these strains in the 2% G.Y.P. medium was 5% and optimum temperature was $30^{\circ}C$. The extinction temperature was $62^{\circ}C$ for strain No-1 and No-3, and was $65^{\circ}C$ for No-2 and No-4. 4. The film-forming soy sauce turned out in the gas chromatogram to possess much flavor of low boiling point as compared with the standard. These flavors were considered due to flavor spoilage of the soy sauce. 5. These isolated yeasts were identified Saccharomyces rouxii (film-forming yeast) in the Lodder's taxanomic study.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.4
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• pp.2519-2525
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• 2014

WeI have studied the process for synthesizing porous silica with a specific surface area of minimum $800m^2/g$ by adding surfactant [Poly Etylene Glycol(PEG) and Hydroxy Propyl Cellulose(HPC)] to the sol-gel reaction between sodium silicate and hydrochloric acid. NaCl, the by-product of the sol-gel reaction, was water cleaned and removed; when 200 ml of water was used to clean 50 g of silica gel, NaCl remaining in the silica gel was reduced to maximum 0.81wt%. The appropriate level of surfactant for silica gel synthesizing proved to be below 5%. As a result of the experiment, for the silica synthesized by adding surfactant of HPC(2.5%)+PEG(2.5%), the surfactant area was $860m^2/g$ and grain size was $20-50{\mu}m$. From this study, we have concluded that it is of industrial significance that specific surface area is improved and silica of a regular grain size is obtained just by adding surfactant in the gel process or drying process of silica.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.6
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• pp.804-810
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• 2017

Objective: The objective of this study was to evaluate the effect of sodium diacetate (SDA) on fermentation profile, chemical composition and aerobic stability of alfalfa (Medicago sativa L.) silage. Methods: Fresh alfalfa was ensiled with various concentrations of SDA (0, 3, 5, 7, and 9 g/kg of fresh forage). After 60 days of the ensiling, the samples were collected to examine the fermentative quality, chemical composition and aerobic stability. Results: The application of SDA significantly (p<0.05) decreased silage pH with the lowest value in silage with 7 g/kg of SDA. The proliferations of enterobacteria, yeasts, molds and clostridia were inhibited by SDA, resulted in lower ethanol, propionic and butyric acid concentrations and dry matter loss in SDA treated silages than control. The increasing SDA linearly decreased free amino acid N (p<0.001), ammonia N (p = 0.018) and non-protein N (p<0.001), while linearly increased water soluble carbohydrate (p<0.001) and peptide N (p<0.001). It is speculated that SDA accelerated the shift from homofermentative to heterofermentative lactic acid bacteria during the silage fermentation, indicated by lower lactic acid production in SDA-9 than SDA-7 silages after 60 days of ensiling. Alfalfa silages treated with SDA at 7 g/kg had highest Flieg's point and remained stable more than 9 d during aerobic exposure under humid and hot conditions in southern China. Conclusion: SDA may be used as an additive for alfalfa silages at a level of 7 g/kg.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.31 no.5
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• pp.86-94
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• 1999

Alkaline peroxide bleaching of chemi-mechanical pulp is a very complicated system where various process factors affect the bleacing performance and pulp properties. Traditional onefactor-at a time method is ineffective and costly infinding the optimal bleaching conditions. In this study, statistical experimental design and multiple regression method wre used to investigated the interactions among various bleaching factors and to find out the possbile maximal brightness development during one stage alkaline peroxide bleacing of TMP. The TMP was made from 10% Korean red pine and 90% Korean spruce and had an initial brightness of 54.5% ISO. the TMP was pretreated with EDTA(0.5% on O.D. pulp, 3% pulp consistency, 30$^{\circ}C$ for 60 minutes) and bleached in a 2 L Mark V Quantum Reactor at 750 rmp, 7.5% of bleaching consistency and with 0.05% magnesium sulfate addition. The ranges of chemical factors studied , based on oven-ried pulp, were 1-5% for hydrogen peroxide, 1-4% for sodium hydroxide and 1-4% for sodium silicate. The rages of reaction temperature and time were 50-90$^{\circ}C$ and 40-180minutes respectively. Interactions of hydrogen peroxide with alkali , time with temperature ature, alkali with time and silicate with temperature were found to be significant which means that hydrogen peroxide bleaching will be favored at stable concentration of perhydroxyl ion, relatively short time and low temperature, and high level of silicate. Mathematical model which has good predictability for target brightness in one stage peroxide bleaching can also be established easily. Base ion the model, maximal brightness of 70% ISO was found to at 50$^{\circ}C$ and 50 minutes by chemical additions of 5% for hydrogen peroxide, 3.2-3.4% for sodium hydroxide and 4% for silicate based on O.D. pulp. However, this result might not be suitable for situation where furnishes are different from ours, or different pretreatment is used, or bleaching carried out at different pulp consistency. In these cases it will be good to re-investigate the process by a similar methodology as was used in this study.

• Journal of Food Hygiene and Safety
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• v.15 no.3
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• pp.179-185
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• 2000

Daily intakes of 14 preservatives were evaluated by using their maximum permitted levels(MPL) and national food disappearance data in 1998. The estimated daily intake (EDI) of each preservatives were compared with corresponding acceptable daily intakes (ADIs). EDIs of dehydroacetic acid, sodium dehydroacetate, $\rho$-hydrobenzoic acid ester, propionic acid, sodium propionate and calcium propionate were less than 2% of ADI and judged to be safe. However, EDI of sorbic acid and potassium sorbate were 76.61 mg/person/day and it reached 5% of its ADI.. EDI of benzoic acid and sodium benzoate were 85.65 mg/person/day and it reached 31% of its ADI. The highest intake of benzoic acid came from carbonated drink.