• Restorative Dentistry and Endodontics
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• v.28 no.6
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• pp.475-484
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• 2003

동통조절을 위해 국소마취제는 치과임상에서 광범위하게 사용되어진다. 가장 널리 쓰이는 국소마취제는 리도카인이고 이는 마취효과의 지속 및 지혈효과 등의 목적으로 혈관수축제를 포함하고 있다. 대표적 혈관수축제인 에피네프린은 임상에서 1:300,000에서부터 1:50,000의 농도로 다양하게 사용되어진다. 수복치료를 위해서는 통상적으로 1:100.000농도의 에피네프린이 사용되고 있고 외과적 근관치료시 지혈효과를 위해서는 1:50,000농도의 에피네프린이 추천되고 있다. 이들 농도의 에피네프린을 포함한 리도카인으로 국소마취시 에피네프린의 농도가 치수의 혈류 및 치은의 혈류에 미치는 영향을 이해할 필요가 있고 그 영향이 전기치수검사에 대한 치수의 반응성에 미치는 영향도 이해할 필요가 있다. 따라서 혈관수축제를 포함한 국소마취제에 의한 치수혈류의 변화와 치수신경의 반응성을 이해하는 것은 중요하다 하겠다. 본 연구의 목적은 두 가지 농도의 에피네프린을 포함한 국소마취제로 마취시 나타나는 치수 및 치은의 혈류 변화를 치수신경의 반응성과 비교, 관찰함으로써 국소마취제가 치수 및 치은에 미치는 영향을 파악하고자 함에 있다. 24세에서 27세까지의 10명의 피검자의 건전한 상악중절치를 시험에 이용하였다. Laser Doppler flowmeter의 probe을 고정하기 위한 splint를 간접법으로 인상용 putty를 이용하여 제작하고 치수 및 치은의 혈류량, 그리고 전기치수검사에 대한 반응성을 측정하기 위한 3개의 구멍을 만들었다. 피검자를 10분간 안정시킨 후 마취 전 10분간 정상 혈류량과 전기검사치를 측정하고 1:50,000 epinephrine과 1:100,00 epinephrine이 각각 함유된 2% 리도카인 용액 0.9 ml를 상악 좌측 중절치 치근단부위 협점막에 침윤마취하였다. 마취 후 70분간 치수 및 치은 혈류량을 laser Doppler flowmeter를 이용해 연속적으로 측정하여 그 수치를 컴퓨터에 저장하였고, 매 5분 간격으로 전기치수검사를 시행하여 그 측정치를 기록하였다. 매 시간 간격의 평균 혈류량을 정상 혈류량에 대한 백분율로 나타내고, 각각의 농도에서 최소 치수 및 치은 혈류량을 Paired t-test, Wilcoxon's signed rank test. Duncan's multiple range test. Fisher's exact test등을 이용. 통계분석 하여 다음과 같은 결과를 얻었다. 에피네프린이 함유되어 있지 않은 리도카인을 협점막에 주사시 혈류변화가 거의 나타나지 않았으나 1:50,000 및 1:100.000 에피네프린이 함유된 2% 리도카인을 협점막에 침윤마취시 치수 및 치은 혈류 공히 현저히 감소하였다(p<0.01). 1:50,000 에피네프린군은 1:100,000 에피네프린군에 비해 치수 혈류량이 현저히 억제되어 나타났으나(p<0.01), 치은 혈류량에서는 유의성 있는 차이를 나타내지 않았다(p>0.05). 두 농도의 에피네프린 군 공히 치은혈류는 치수혈류에 비해 유의하게 많은 감소를 나타내었다(p<0.05). 1:100,000 에피네프린 군에서 마취액 주입 후 치수혈류 최대감소가 가장 먼저 나타났고 이어서 전기검사에 대한 치수의 반응성 소실 및 치은혈류 최대 감소의 순으로 나타났다(p<0.05). 1:50,000 에피네프린군의 경우가 1:100,000 에피네프린군의 경우에 비해 마취지속시간이 길게 나타났으나 유의성은 없었다(p>0.05).

• Korean Journal of Microbiology
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• v.47 no.4
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• pp.364-374
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• 2011

Lactobacillus brevis DK25 isolated from Dongchimi was identified by physiological and biochemical tests and 16S rDNA sequence analysis. Bacteriocin of L. brevis DK25 exhibits inhibitory activity against Enterococcus faecalis and Listeria monocytogenes when using agar well diffusion method. Maximal production of bacteriocin was reached in the beginning of the stationary phase, and inhibitory activity declined after the late stationary phase. This result suggested that bacteriocin was produced in a growth-associated manner. Complete inactivation of bacteriocin activity was observed after treatment with protease, but the activity was stable between pH 4-9 and heat resistant (30 min at $100^{\circ}C$). Bacteriocin showed a concentration-dependent antimicrobial activity against L. monocytogenes KCTC 3569. Moreover, the application experiment showed that combination of bacteriocin (320 AU/ml) with potassium benzoate (0.05%) could significantly reduce the counts of L. monocytogenes KCTC 3569 in mayonnaise during storage at 4 or $25^{\circ}C$ for 10 days. Thus, bacteriocin from L. brevis DK25 may be used for hurdle technology by combination with potassium benzoate in order to increase pathogenic bacteria inactivation in food processing and food safety control.

• Journal of Practical Agriculture & Fisheries Research
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• v.22 no.1
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• pp.145-152
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• 2020

Onion is a perennial herb of the lily family that has a long history and has long been widely used throughout the world as it is one of the most important condiments in our diet, along with chili peppers and garlic. It has been used for cooking and processing food with its unique flavor and aroma. Because of the nature of onions, long-term storage can lead to spoilage. Research was done to increase profits through processing and expand various onion products. A low temperature extraction method was used to study the physiological activation effect and onion processing method of flavonoid component weak to heat.

• Journal of the Korean Electrochemical Society
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• v.24 no.4
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• pp.77-92
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• 2021

The energy density of lithium-ion batteries (LIBs) determines the mileage of electric vehicles. For increasing the energy density of LIBs, it is necessary to develop high-capacity active materials that can store more lithium ions within constrained weight. The rapid progress made in cathode technology has realized the utilization of the near-theoretical capacity of cathode materials. In contrast, commercial LIBs have still exploited graphite as active material in anodes since the 1990s. The most promising way to increase anodes' capacity is to mix high-capacity and long-cycle-life silicon oxides (SiOx) with graphite. However, the low initial Coulombic efficiency (ICE) of SiOx limits its content below 15 wt%, impeding the capacity increase in anodes. To address this issue, various prelithiation techniques have been proposed, which can improve the ICE of high-capacity anode materials. In this review paper, we introduce the principles and expected effects of prelithiation techniques reported so far. According to the reaction mechanisms, the strategies are categorized. Mainly, we focus on the recent progress of solution-based chemical prelithiation methods with commercial viability, of which lithiation reaction occurs homogeneously at liquid-solid interfaces. We believe that developing a cost-effective and mass-scalable prelithiation process holds the key to dominating the anode market for next-generation LIBs.

• Food Science and Preservation
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• v.20 no.6
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• pp.818-826
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• 2013

To evaluate the practical use of okara koji in soy sauce fermented with soybean koji, the okara koji was fortified with different contents (0, 50, and 100%) in soybean koji and then fermented for 90 days. The saltiness of the soy sauce was about 17.15~17.22%. The higher okara koji content showed lower net soluble solid contents of 8.73, 6.12, and 2.50%, as well as lower acidity levels of 1.09, 0.98, and 0.47%. The buffering capacity of the soy sauce decreased to 1.26-3.41 by adding higher okara koji. The protease activity was higher in the soy sauce with 50% orara koji and decreased with longer fermentation. Also, the tyrosine content peaked to 275.2 mg% after 90 days. ${\alpha}$-amylase showed higher activity in the soy sauces fortified with okara koji, which resulted in the highest total sugar and reducing sugar contents after 60 days. The total sugar and the reducing sugar in the soy source decreased after longer fermentation. The total free amino acid contents of the soy sources fortified with okara koji (0, 50, and 100%) were 41.68 mg/mL, 33.10 mg/mL, and 9.27 mg/mL, respectively. In particular, the glutamic acid contents of the three types of soy sauces were highest, and most amino acids, except for glutamine, increased during the fermentation for 90 days. The sensory evaluation, except of the saltiness and color, showed similar values in the soy sauces, except in the okara koji 100%. Thus, okara koji could be a valuable ingredient of traditional soy sauces. However, the 50% okara koji did not differ significantly from the others.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.211-217
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• 1997

The physical and chemical stability of anthocyanins from a Korean pigmented rice variety was investigated at various conditions of pH, temperature, metal ion, sugar, organic acid and light. The anthocyanin pigments were relatively stable with half-lives of 36 days (pH 2.0) and 17 days (pH 3.0), while they were decomposed in a day at neutral and basic pH of 7.0 and 9.0 at $25^{\circ}C$. The anthocyanins also showed high thermal stability at pH 3.0; the half-lives were 7.4 hr, 23.6 hr and 96.3 hr at $95^{\circ}C,\;75^{\circ}C\;and\;50^{\circ}$, respectively. Addition of di- and tri-valent metal ions at pH 3.0 resulted in the increase of color intensity and stability throughout 21 days of storage periods at $25^{\circ}C$. Most sugars added accelerated the degradation of anthocyanin pigments, so that fructose showed the greatest degradation effect on the pigments. Addition of citric acid at pH 3.0 increased stability of anthocyanins, while tartaric acid decreased stability. The anthocyanins were very sensitive on light irradiation with a degradation half-life of 14 hr under 20,000 lux-light dosage at pH 3.0.

• Korean Journal of Medicinal Crop Science
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• v.7 no.2
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• pp.121-128
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• 1999

This experiment was carried out to establish effective weed control system in the cultivation of Coix lachryma-jobi L. The effect of annual weeds artificially transplanted on the growth of Coix lachryma-jobi L. were that the higher the density of weeds, the lower the yield considerably by reducing number of grains and tillers per plant. Among four weeds of Echinochloa crusgalli galli P. BEAUV., Digitaria sanguinalis $S_{COPOL}$., Chenopodium album L., and Portulaca oleracea L., weed of Portulaca oleracea L. reduced adlay yield most by 182.6kg/10a and it was judged to be the most injurious weed to adlay production. Among four weed control systems, which are one herbicide treatment, one herbicide treatment + one cultivating work with cultivator, two times cultivating work with cultivator and two times hand-weeding, the control system of 'one herbicide treatment + one cultivating work with cultivator' showed the lowest amount of weed growth by 7.34 weeds per $m^2$ in comparison with control plot of 35.00 weeds per $m^2$. Among four weed control systems, the system of 'two times hand-weeding' had much more amount of light penetration in adlay canopy with 791.9 mol than any other systems.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.317-323
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• 1994

Nine plant foods (persimmon leaf, perilla seed, Chinese quince, ginger root, walnut, mugwort leaf, arrowroot, buckwheat and sorghum) rich in phenolic substances were examined for their effects on the digestive enzymes, food-poisoning bacteria and mutagenicity/antimutagenicity by Ames test. Among tested samples, Chinese quince significantly inhibited the $\alpha-amylase$ activity (97%), exhibiting an uncompetitive inhibition type. Protease activity was inhibited by Chinese quince (86%), persimmon leaf (51%) and mugwort leaf (20%), in which mugwort extract exhibited a noncompetitive type. Lipase was activated >50% by all samples. The inhibition of $\alpha-amylase$ was highly correlated with the content of condensed tannin (r=0.89) and the inhibition of protease, with total phenolic content (r=0.84). Total phenolies fraction of tested samples showed the growth inhibition toward E. coli. Streptococcus faecalis and Salmonella enteritidis, in which the effect of perilla, sorghum and arrowroot was the highest for E. coli. Standard phenolics and food samples did not show any mutagenicity toward Salmonella typhimurium TA98 and TA100. Tannic acid inhibited the mutation of the two strains by benzo[a]pyrene whereas total phenolics fractions of Chinese quince and walnut exhibited antimutagenicity to a lesser extent.

• Food Science and Preservation
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• v.24 no.5
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• pp.623-630
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• 2017

Functional compounds including flavonoids, anthocyanins, polyphneols and antioxidants were extracted from blue honeysuckle (Lonicera caerulea L.) using highly efficient microwave-assisted extraction. And extraction process was modeled and optimized according to response surface methodology (RSM). The independent variables ($X_n$) were ethanol concentration ($X_1$: 0, 25, 50, 75, 100%), irradiation time ($X_2$: 1, 3, 5, 7, 9 min), and microwave power ($X_3$: 60, 120, 180, 240, 300 W). Dependent variables ($Y_n$) were total flavonoid contents ($Y_1$), total anthocyanin contents ($Y_2$), total polyphenol contents ($Y_3$) and antioxidant activity ($Y_4$). Four-dimensional response surface plots were generated based on the fitted second-order polynomial models to get optimal conditions. Estimated optimal conditions for 4 responses were ethanol concentration of 54-72%, irradiation time of 7.1-7.6 min, and microwave power of 243-251 W. Ridge analysis predicted the maximal responses of total flavonoid content, total anthocyanin content, total polyphenol content and antioxidant activity were 38.00 mg RE/g, 6.80 mg CGE/g, 14.90 mg GAE/g, 89.10%, respectively. Verification experiment was carried out at predicted optimal conditions and experimental values for total flavonoid content, total anthocyanin content, total polyphenol content and antioxidant activity were 38.10 mg RE/g, 6.72 mg CGE/g, 14.91 mg GAE/g and 89.13%, respectively. No significant difference was observed between predicted and experimental values, indicating good fitness of fitted model and successful application of RSM.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.4
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• pp.350-359
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• 1993

The effect of gibberellic acid ($GA_3) and abscisic acid (ABA) on KCl-enhanced proteolysis of senescing leaves of rice(Oryza sativa L. cv. Chilsung) was studied. Emphasis was given to their effects on KCI-enhanced efflux of amino acids and proteinase activity. When treated singly, $GA_3 affected leaf proteolysis little, while ABA increased proteolysis, the rate of amino acid efflux, and ribulose -1,5 -bisphosphate carboxylase / oxygenase (Rubisco)-degrading endoproteinase activity. An additive increase in all three parameters mentioned above was observed when leaves were treated with ABA and KCl. No such an additive effect was found when $GA_3 was treated with KCl. Both $GA_3 and ABA helped to alleviate the KCI-suppressed activity of Rubisco-degrading exoproteinases. The additive increase in proteolysis of rice leaves in the presence of both ABA and KCl could thus be ascribed to a further increase in the efflux of protein hydrolyzates and Rubisco-degrading endoproteinase activity. An increase in proteolysis was accompanied by a decrease in water absorption, and the combined treatment of ABA with KCl resulted in a further reduction of water absorption.