• 대한약학회:학술대회논문집
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• 대한약학회 2000년도 춘계총회 및 학술대회
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• pp.107.2-107.2
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• 2000

• Archives of Pharmacal Research
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• 제4권1호
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• pp.25-31
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• 1981

The ginsenosides of Korean ginseng decomposed profoundly to produce artifact products of prosapogenin $A_{1}$, $A_{2}$ and $A_{3}$ from ginsenoside Rg$_{1}$, prosapogenin $C_{1}$, $C_{2}$ and $C_{3}$ from ginsenoside Re, and prosapogenin E$_{1}$, E$_{2}$ and E$_{3}$ from ginsenoside Rb$_{1}$ by the acid treatment under physiological condition such as 37.deg.C incubation in 0.1 N HCI. 2. The chemical structures of the artifact substances were determined by the analysis CMR and mass spectra of TMS derivatives as following; table omitted.

• 한국식품영양과학회지
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• 제27권3호
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• pp.495-500
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• 1998

To compare the extent of heat treatment in domestic infant formula, pH,titratable acidity, undenatured whey protein contents, HMF contents and protein-reducing substances of three commercial products (A, B, C) were measured. The pH of B products was lowest and the titratable acidity of B product was highest. The contents of undenatured whey protein per 100ml serum were 0∼30mg(A products), 90∼130mg(B products)and 80∼90mg(C products), respectively. Distinct differences of undenatured whey protein contents according to the manufacturer and infat's stage in age could be observed. The HMF contents of tested products showed 10.9∼21.5umol/L and B-2 product(B products for the second stage of 5∼9 month) was the highest among tested products. The protein-reducing substances showed 4.46∼9.50mg K4Fe(CN)6/100ml serum nd B-2 product was the highest among tested products.

• 대한가정학회지
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• 제20권2호
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• pp.119-125
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• 1982

Based on the selected controlled receipe, drying and frying processes were varied inculding time and temperature. According to the panel test and measurement with a texturometer on the products of different drying and frying conditions, the highly acceptable best product was the one prepared as follows. It was placed in the oven at $45^{\circ}C$ for 5 minutes and then at $23^{\circ}C$for 15 minutes. After turning upside down, this drying step was repeatedly continued for 5 hours. It was also dipped into oil at $14^{\circ}C$ for 1 minute, soaked in oil at $120^{\circ}C$for 2 minutes and then fried in oil at $190^{\circ}C$for 2 minutes. The studies using a texturometer showed the products with high acceptability in the panel test had brittleness of 1.3-2cm and number of peaks 4-6. The optimum drying times is considered as 3 hours since there was no significant difference among the products of 3 to 5 hours drying time.

• Archives of Pharmacal Research
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• 제20권6호
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• pp.633-636
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• 1997

In the course of searching for PAF receptor antagonists, pregomisin (1) and chamigrenal (2) were isolated from the fruits of Schizandra chinensis Baill by the bioactivity-guided isolation. Both compounds showed PAF antagonistic activity and the $IC_{50}$ values were $4.8{\times}10^{-5} M and 1.2{\times}10^{-4}M,$ respectively. In addition, the $^{13}C$ NMR assignments of 1 and 2 using DEPT, HMQC, COLOC and HMBC were reported for the first time.

• Food Science and Biotechnology
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• 제15권3호
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• pp.399-403
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• 2006

The effect of flour storage conditions on the lipid oxidation of fried products during storage was studied. Wheat flour was stored at $60^{\circ}C$ in the dark and at water activity (Aw) of 0.3, 0.5, or 0.8 for 21 days. The square-shaped dough ($2{\times}2{\times}0.1\;cm$) made with the stored flour and water was fried in soybean oil at $160^{\circ}C$ for 1 min. The fried products were stored at $60^{\circ}C$ for 15 days in the dark. The degree of lipid oxidation of the fried products was evaluated by conjugated dienoic acid (CDA) content and p-anisidine value (PAV). Both CDA content and PAV of the fried products increased with lengthening storage time of the fried products, suggesting that longer storage of the fried products raised the lipid oxidation. Furthermore, the lipid oxidation of the fried products made with flour that had been stored for a longer time tended to be higher than that of those made with unstored or short-term-stored flour. However, Aw at which the flour was stored did not significantly affect the lipid oxidation of either flour or the fried products during storage. The storage time of flour clearly exerted a greater effect than Aw on the lipid oxidation of the fried products during storage at $60^{\circ}C$ in the dark. This suggests that for the storage stability of fried products, the flour storage time is a more important factor than Aw at which the flour is stored.

• Journal of the Korean Wood Science and Technology
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• 제38권2호
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• pp.135-139
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• 2010

Reticulitermes speratus is commonly found in Asia, including Korea and Japan. We recently analyzed the 5' region of mitochondrial cytochrome c oxidase subunit I to perform a phylogenetic analysis of R. speratus KMT1, isolated in Seoul, Korea. Our results, using COXI, suggest that the taxonomy of R. speratus should be reconsidered with regard to the subgenus group. A similar phylogenetic analysis by COXI and COXII demonstrated the reliability of COXI genetic information in a molecular phylogenetic analysis of termites.

• 한국연초학회지
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• 제10권2호
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• pp.131-136
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• 1988

The mutagenicity of pyrolyzates (at 30$0^{\circ}C$, $600^{\circ}C$ and 75$0^{\circ}C$) prepared from three kinds of Maillard reaction Products, KG-19, KG-24 and KG-32, and that of the tar of cigarettes added these products were determined by using Salmonella typhimurium TA 98. The pyrolyzates of Maillard reaction products showed linear increases of revertant colonies according to the increase of pyrolysis temperature and dose of pyrolyzates, respectively. However, there was no difference in revertant colonies between the tar of cigarettes containing these products and those containing imported Maillard reaction products, or not containing any reaction product. It seems due to a little amount of these products added to the cigarettes.

• 아시안잔디학회지
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• 제12권1호
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• pp.17-22
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• 1998

This experiment was conducted to investigate the active composting process with wastes from agricultural products. This was decomposed by active composting process for 28 days. Temperature of active airation period was maintained at 60~68C˚ for 6 days, and then 55˚C ~40˚C for 11 days. After turnover, composting temperture raised to 55~58˚C for 5 days and was maintained at air temperature condition from 6 days. Add then, compost was stabilized in the non-aerated depository for 2 months. The C/N ratios of these compests were 18.5,19.7 and 18.5 on the depths which were 5 cm, 10 cm and 20 cm, respectively. The pH of compest was changed from 6.5 to 7.2. Key words: Agricultural products, Wastes, C /N ratios.

• 한국연초학회지
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• 제24권2호
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• pp.101-106
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• 2002

This study was conducted to investigate the pyrolysis products of patchouli oil by Curie-Point pyrolysis. The pyrolysis of patchouli oil was performed at the temperature of 16$0^{\circ}C$, 42$0^{\circ}C$, $650^{\circ}C$, 76$0^{\circ}C$, and 92$0^{\circ}C$ by Curie-Point Pyrolyzer. The pyrolysis products were analyzed by gas chromatography(GC) and mass selective detector(MSD). Total 21 components were identified in the pyrolyzates of patchouli oil. The temperature for maximum formation of most of these compounds was in the range of 76$0^{\circ}C$~92$0^{\circ}C$. The major components were $\beta$-patchoulene, $\alpha$-guaiene, $\beta$-caryophyllene, $\alpha$-patchoulene, seychellene, $\delta$-guaiene, and patchouli alcohol. The numbers of the pyrolyzed products of patchouli oil were increased by increasing temperature, however, the yields of major components such as patchoulene, guaiene, seychellene and patchouli alcohol decreased as the temperature of pyrolysis was raised to 92$0^{\circ}C$, the highest temperature in this experiment. The optimum temperature for formation of the pyrolysis products such as styrene, indane and naphthalene was at 92$0^{\circ}C$.