• Journal of Applied Biological Chemistry
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• v.61 no.2
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• pp.187-190
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• 2018

Two curcumin derivatives, demethoxycurcumin (DMC) and bisdemethoxycurcumin (BDMC), isolated from Curcuma longa were analyzed for their inhibitory activities against two isoforms of monoamine oxidase (MAO), which is involved in the catalysis of neurotransmitting monoamines. In the study, DMC and BDMC potently inhibited human MAO-B, with $IC_{50}$ values of 2.45 and $2.59{\mu}M$, respectively, and both compounds showed effective inhibitory activities against human MAO-A, with $IC_{50}$ values of 3.24 and $3.09{\mu}M$, respectively. The inhibitory activities of the two compounds were higher than those of curcumin. The removal of the methoxy or dimethoxy groups in curcumin might increase the inhibitory activities against human MAO-A and MAO-B. The inhibited activities were recovered to almost the values of the reversible references in the dialysis experiments with DMC and BDMC. DMC and BDMC showed competitive inhibition for MAO-A and MAO-B, respectively, with $K_i$ values of 0.91 and $0.80{\mu}M$, respectively. These results suggest that the two curcumin derivatives may be useful or lead compounds in the treatment of related disorders as potent reversible MAO inhibitors.

• The Korean Journal of Food And Nutrition
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• v.15 no.1
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• pp.1-6
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• 2002

This study was conducted to investigate the effects of vacuum packaging on lipid oxidation and meat color of chilled pork. During storage meats wert evaluated for TBA values, pH, blooming time and CIE L$\^$*/a$\^$*/b$\^$*/ values. The TBA values of wrapped meats increased rapidly after 7days and Those of vacuum packaged meats maintained at low level up to 30 days of storage. The pH of wrapped meats increased rapidly after 7days, while those of vacuum packaged meats increased slowly up to 30 days of storage. The bloom time of vacuum packaged meals was 30 min after opening. The CIF L$\^$*/ values of wrapped meats decreased rapidly on the 7th day, while those of vacuum packaged meats directly after opening decreased slightly up to 7days of storage and thereafter increased gradually. The CIE a$\^$*/ values of wrapped meats increased gradually up to 7days and thereafter decreased rapidly, while those of vacuum packaged meats directly after opening were lower than those of wrapped meats. The CIE a$\^$*/ values of vacuum packaged meats after 30 min in the air were higher than those of vacuum packaged meals directly after opening. The CIE b$\^$*/ values of wrapped meats increased rapidly on 4th day and thereafter decreased rapidly, while those of vacuum packaged meats directly after opening were lower than those of wrapped meats. The CIE b$\^$*/ values of vacuum packaged meats after 30 min in the air were higher than those of vacuum packaged meats directly after opening.

• Journal of the Korean Society of Clothing and Textiles
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• v.24 no.7
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• pp.1015-1024
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• 2000

The purpose of this study is 1) to analyse the bending property of the fused fabric and each component of the fused fabrics. 2) to examine the effect of fusing temperature on the bending property of the fused interlining and fused fabrics. 3) to examine the changes of B/W, 2HB/W and TAV of the fused fabrics according to the types of face fabric, interlining, fusing temperature. Five types of wool fabric, four types of shingosen fabric and four types of interlining were used for this study. The fusing condition in this study were the three types of fusing temperature of 10$0^{\circ}C$, 12$0^{\circ}C$, 14$0^{\circ}C$, the pressure of 4 kgㆍf/$cm^2$, and pressing time of 12 seconds. The results obtained from this study were as follows. 1) The bending rigidities and hysteresis of fabrics after fusing were increased. The bending behavior of fused fabrics were governed by the bending behavior of face fabric and interlinings and $\alpha$$_{B}$ values. 2) The KES standardized basic values of B/W and 2HB/W were increased after fusing. The B/Ws of fused fabrics were mainly determined by the $\alpha$$_{B}$ values of interlinings. The 2HB/Ws of fused fabrics seemed to be controlled by the fusing temperature. 3) The changes of TAVs of wool fused fabrics differed from those of shingosen fused fabrics. As the $\alpha$$_{B}$ values of fabric were larger and fusing temperature were increased, the TAVs of wool fused fabrics were smaller though those of shingosen fused fabrics were larger. 4) The TAVs of fused fabrics were highly correlated with the B/Ws of fused fabrics. In the case of wool fused fabrics, the TAVs of fused fabrics were negativly correlated with the 2HB/Ws of wool fabrics and used interlinings.nings.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.426-430
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• 1985

The effects of temperature on the visual color deterioration of Lithospermi radix were investigated under steady conditions of various pH and temperature. The changes of Hunter L, a, b, and ${\Delta}E$ values related to the color deterioration were sharply increased above $50^{\circ}C$ and the deteriorations were expressed linear relationships with the temperature above $60^{\circ}C$. Linear regression coefficients of Hunter L, a, b values decreased with an increase of heat treatment time, whereas the color difference was increased. The linear regression coefficients of Hunter L, a, b, ${\Delta}E$ values in 66.7% ethanol extract solution of Lithospermi radix for 1 hr were -0.3696, -0.4124, -0.2279, and 0.5983, respectively. Inear regression coefficients in color difference (${\Delta}E$) could be calculated from the coefficients in Hunter L, a, b values. The low pH treatment of extract from pH 6.07 to pH 1.35 led to decrease of Hunter a value and a little increase of Hunter L, b values, but the high pH treatment above pH 6.07 decreased all Hunter values. Particularly, the visual color of the extract of Lithospermiradix was appeared to be faborable at pH 4.0-6.5, which was a bright red color.

• Journal of Radiation Protection and Research
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• v.46 no.4
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• pp.178-183
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• 2021

Background: This study was carried out to provide environmental transfer parameter values to estimate activity concentrations of these radionuclides in agricultural crops when direct contamination occurred. Materials and Methods: Mass interception fractions (F_Bs) and weathering half-lives (T_ws) of ¹³¹I and radiocesium were calculated using openly available monitoring data obtained after the Fukushima Daiichi Nuclear Power Plant accident. F_B is the ratio between the initial radioactivity concentration of a radionuclide retained by the edible part of the plant (Bq·kg^-1 fresh weight [FW]) and the amount of deposited radionuclide in that area (Bq·m^-2). T_w values can be calculated using activity concentrations of crops decreased with time after the initial contamination. Results and Discussion: Calculated F_B and T_w values for ¹³¹I and radiocesium were mostly obtained for leafy vegetables. The analytical results showed that there was no difference of F_Bs between ¹³¹I and radiocesium by t-test; geometric mean values for leafy vegetables cultivated under outdoor conditions were 0.058 and 0.12 m²·kg^-1 FW, respectively. Geometric mean T_w value of ¹³¹I in leafy vegetables grown under outdoor conditions was 8.6 days, and that of radiocesium was 6.6 days; there was no significant difference between T_w values of these radionuclides by Wilcoxon rank sum test. Conclusion: There was no difference between ¹³¹I and radiocesium for F_Bs and T_ws. By using these factors, we would be able to carry out a rough estimation of the activity concentrations of ¹³¹I and radiocesium in the edible part of leafy crops when a nuclear accident occurred.

• Korean Journal of Pharmacognosy
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• v.34 no.2 s.133
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• pp.142-144
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• 2003

Acetone extracts of 301 strains of marine-derived fungus were tested for antimicrobial activity against three strains of bacteria. The bacteria consisted of three pathogens, Staphylococcus aureus, methicillin-resistant S. Aureus, and multidrug-resistant S. aureus. The acetone extracts of 10 strains (MFA117, MFA130, MFA134, MFA206, MFA217, MFA268, MFA277, MFA291, MFA292, MFA301) showed strong activity, inhibiting 100% of the bacterial growth. These antimicrobial active strains were cultlued in SWS medium on a 1 L scale and the resulting broth and mycelium were extracted to afford mycelium extract (000M) and broth extract (000B), respectively. Antimicrobial activity for all extracts has been tested as the results, the mycelium extract of one strain (217M) and the broth extracts of 9 strains (117B,130B, 134B, 206B, 268B, 277B, 291B, 292B, 301B) exhibited relatively high levels of activity at minimal inhibitory concentration (MIC) values of $500-125\;{\mu}g/mL$ range. Among them, the extracts, 277B, 291B, 292B and 301B showed the most significant antimicrobial activity with $IC_{50}$ values of $125\;{\mu}g/mL$.

• Preventive Nutrition and Food Science
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• v.21 no.1
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• pp.73-77
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• 2016

Flow and dynamic rheological properties of thickened waters prepared with commercial food thickeners were investigated at different pH levels (3, 4, 5, 6, and 7). The commercial xanthan gum (XG)-based thickener (thickener A) and starch-based thickener (thickener B), which have been commonly used in a domestic hospital and nursing home for patients with swallowing difficulty (dysphagia) in Korea, were selected in this study. Thickened samples with both thickeners at different pH levels showed high shear-thinning flow behaviors (n=0.08~0.22). Thickened samples at pH 3 showed higher n values and lower consistency index (K) values when compared to those at other pH levels. The K values of thickener A increased with an increase in pH level, while the n values decreased, showing that the flow properties greatly depended on pH. There were no noticeable changes in the K values of thickener B between pH 4 and 7. At pH 3, the thickened water with thickener A showed a higher storage modulus (G') value, while that with thickener B showed a lower G'. These rheological parameters exhibited differences in rheological behaviors between XG-based and starch-based thickeners, indicating that the rheological properties of thickened waters appear to be greatly influenced by the acidic condition and the type of food thickener. Appropriately selecting a commercial food thickener seems to be greatly important for the preparation of thickened acidic fluids with desirable rheological properties for safe swallowing.

• The korean journal of orthodontics
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• v.12 no.2
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• pp.145-154
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• 1982

Plaster models were constructed and orthopantomographs were taken for 86 male and 70 female primary school pupils, whose upper and lower permanent 4 incisors and 1st molars were completely erupted without crowding; whose deciduous canines and molars were found almost uniformly even without any visible tooth fractures, dental caries or restorations on proximal surfaces of the teeth. Certain reference points on the orthophantomograph were set up and measured and the values were compared with actual or predicted values from the models. The following results were obtained: 1. In regards to available space, the values from the orthopantomograph were greater than the values from the models by a mean of 3.24% on the upper and 10.06% on the lower for males; 3.05% on the upper and 10.01% on the lower for females. 2. In regards to total mesiodistal widths of permanent canine, 1st and 2nd premolars, the values from the orthopantomograph were greater than the presumed values based on the size of lower permanent 4 incisors from the models by a mean of 18.50% on the upper and 24.09% on the lower for males; 14.54 on the upper and 20.51% on the lower for females. 3. Comparing the magnified values of total mesiodistal widths of permanent canine, 1st and 2nd premolars with those of available space, the regression constants of regression equation (Y = a + bX) between them were a=3.2336, b=0.6533 on the upper and a=5.0138, b=0.3290 on the lower for males; a=2.5994, b=0.6521 on the upper and a=3.0113, b=0.6586 on the lower for females. 4. The correlation coefficients between the magnified values of available space and permanent canine, 1st and 2nd premolars were moderately positive as 0.6474 in the upper and 0.505 on the lower for males; 0.6493 on the upper and 0.6183 on the lower for females. 5. In regards to magnified values of the available space from the orthopantomographs there were no significant difference between sexes, (P>0.05) but of the total mesiodistal widths of permanent canine, 1st and 2nd premolars, a significant difference between sexes was found.(p<0.01).

• Journal of the Korean Graphic Arts Communication Society
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• v.27 no.1
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• pp.1-14
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• 2009

The color reproduction of digital still camera does not, in general, match those of the final output device. Because color gamut of these devices is different, it is therefore necessary to take account of a way to match. The way uses the optimized profile to output device an image. This paper proposed a way to create the input profile of digital still camera for standardization soft proofing process. The results of proposed way showed that for input profiles equivalent, good results relatively. In this paper, an experiment was done where the illumination sources used as the standard illumination 5200K and illuminated at a $45^{\circ}$ angle in the best illumination efficiently. The white balance was in mode 'custom' : aperture F11, exposure time 1/60s, ISO50, focal length 80mm. The images were exported and saved as 16bit RGB TIFF(AdobeRGB, sRGB, ProphotoRGB) images. To do the test, the RGB values of the RGB TIFF images are processed through the ICC input profile to arrive at processed $CIEL^*a^*b^*$ values. A profiling tool such as ProfileMaker 5.0 and Monacoprofile 4.8 are used to do this. The processed $CIEL^*a^*b^*$ values are compared to the reference $CIEL^*a^*b^*$ values and these two values are used to calculate a ${\Delta}E{^*}_{ab}$.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.52 no.1
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• pp.36-41
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• 2016

Changes in target strength (TS) values of sandfish when sandfish was alive and dead were investigated using ex-situ at 120 kHz. TS values measured by tilt angles with -50~+50 degrees showed ranges from -71.0 to -53.3 dB for live sandfish, -63.1~-46.3 dB for thawed sandfish, and -70.0~-50.4 dB after 24 hours from thawed, respectively. It was shown that while TS values were similar between the case of live and the case of after 24 hours from thawed, mean TS values were higher by approximately 5 dB in the case of immediate thawed sandfish. It was also seen that TS values were similar between the case of thawed sandfish and the case of after 21 hours from live. The results showed that TS values of live sandfish were different from those of frozen sandfish. It implies that when estimating TS of frozen fish, the influx of bubbles and changes of body should be considered.