• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.45-53
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• 1997

Salted mackerel(Scomber japonicus) is favorite diet in Korea from ancient times. The formation of N-nitrosamine and amines such as VBN, TMAO, TMA and DMA in salted mackerels were investigated when nitrite was added to salting water at the concentration of 0, 100, 500 and 1000mg/kg and influence of cooking method on the formation of N-nitrosamine was also analyzed. The content of VBN in mackerel during the salting increased contineously; after 50 days it was approximately more than 23.8 times as compared with that of raw sample. The TMAO nitrogen decreased while TMA increased in mackerel during the salting, the amounts of TMAO and TMA were 3.7~21.0mg/100g and 15.0~20.4mg/100g in salted mackerel, respectively. The content of DMA nitrogen increased remarkably in mackerel during the salting; DMA in sample salted for 50 days reached about 16.0 times more than that of raw sample. N-Nitrosodimethylamine (NDMA) content of control sample was detected less than 1.0$\mu\textrm{g}$/kg, but nitrite addition to salting water at 100, 500 and 1000ppm resulted in NDMA content of 8.1~14.6$\mu\textrm{g}$/kg, 24.5~45.5$\mu\textrm{g}$/kg and 53.8~77.2$\mu\textrm{g}$/kg, respectively. In contrast, cooked counterparts contained 3.3~12.6$\mu\textrm{g}$/kg of NDMA. In general, more NDMA were produced during cooking when samples cooked using direct heating methods such as a gas range and a briquet fire than when samples were cooked using indrect heating methods such as an electric range.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.2
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• pp.237-243
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• 2017

To investigate the effects of lactic acid bacteria (LAB), Lactobacillus sakei, Lactobacillus curvatus, and Lactobacillus brevis, commonly found in kimchi, on N-nitrosodimethylamine (NDMA) and its precursors such as nitrite, dimethylamine (DMA), nitrate, and biogenic amines, Baechu (Chinese cabbage) kimchi prepared with and without LAB and $NaNO_2$ was periodically monitored for 20 days to analyze concentrations of NDMA and its precursors. Control was amine and nitrite-rich kimchi. NDMA and its precursors were analyzed to determine differences in concentrations between LAB-fortified kimchi and the control. The amounts of NDMA, nitrite, DMA, and nitrate remaining in LAB-fortified kimchi were significantly reduced compared with those of control kimchi. In addition, biogenic amines were significantly lower in kimchi prepared with L. sakei, L. curvatus, and L. brevis. These results suggest that addition of LAB to the kimchi preparation would be a promising solution for production of NDMA-reduced kimchi.

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.8
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• pp.4125-4129
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• 2016

Background: Chemotherapy-induced nausea and vomiting (CINV) places a significant burden on the patient. Herbal agents are the most commonly complementary therapies used among the public. This study was done to determine the effect of ginger and chamomile capsules on nausea and vomiting in cases undergoing chemotherapy for breast cancer (BC). Materials and Methods: In a randomized, double-blind and clinical trial study, 65 women with BC undergoing chemotherapy were referred to Breast Cancer Research Center, Tehran, Iran, between May 2013 to June 2014. Regimen for ginger group for 5 days before and 5 days after chemotherapy was: 2 times a day and 500 mg capsules of powdered ginger root in addition to a routine antiemetic regimen consisting of dexamethasone, metoclopramide and aprepitant (DMA) capsules. Chamomile group similarly was: 2 times a day and 500 mg capsules of Matricaria chamomilla extract in addition to a routine antiemetic regimen consisting of DMA capsules. Control group, routine antiemetic regimen consisting of DMA capsules. Results: There were no significant differences between the ginger, chamomile and control groups regarding age. Drugs used for chemotherapy were identical and duration of disease was also matched (1-4 months). Ginger and chamomile were both significantly effective for reducing the frequency of vomiting, there being no significant difference between the ginger and chamomile groups. Moreover, unlike the chamomile, ginger significantly influenced the frequency of nausea. Conclusions: According to the findings of this study, it should be declared that taking ginger capsules (1 g/day) might relieve CINV safely. Nurses dealing directly with cancer patients should be responsible for providing educational programs for patients and their families about how to deal with their drug regimens and associated side effects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.606-613
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• 1997

The changes of contents in trimethylamine oxide nitrogen(TMAO-N), trimethylamine nitrogen(TMA-N), dimethylamine nitrogen(DMA-N), nitrite nitrogen(nitrite-N), nitrate nitrogen(nitrate-N) and the effect on the formation of N-nitrosamine(NA) during fermentation were investigated with salted anchovy added different amounts of sodium nitrite, sodium nitrate and ascorbic acid, respectively. When the sodium nitrite was added in salted anchovy, the contents of nitrite-N was decreased during fermentation . Whereas the formation of N-nitrosodimethylamine(NDMA ) was increased . Contents of TMAO-N was decreased, while TMA-N and DMA-N were increased during fermentation in all samples. Addition of ascorbic acid inhibited the formation of NDMA significantly. The formation of NDMA was inhibited by 81.3% at the concentration of 130mM as compared with non-added the control group. The aqueous model system was used for the evaluation of ascorbic acid(inhibitor) or thiocyanate (promoter) on the formation of NDMA using salt-fermented anchovy added with sodium nitrite. The optimum pH on the formation of NDMA was shown to be 3.8, and ascorbic acid inhibited the formation of NDMA whereas thiocyanate promoted. NDMA was not detected in the salt-fermented anchovy (control sample). However it is a possibility to form carcinogenic NDMA in stomach if both saltfer-mented anchovy and the materials contained abundant nitrite or nitrate were took in.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.27 no.4C
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• pp.365-370
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• 2002

In this paper external image multi-processing digital signal the transmit is the possibility of doing system with the PCI the design. The bottle-neck which it follows in transmission ratio limit of the CPU and the circumference machineries and tools against the image data which with the improve one thing becomes the processing with the real-time efficiently the transmit and the control is the possibility of doing structure the proposed. The also with the resource amount used 13% reduced which PCI fast data transfer and DMA function. The designed is operation verification against the function and the timing which use Max+plus II.

• Particle and aerosol research
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• v.5 no.2
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• pp.83-90
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• 2009

This paper describes a condensation-evaporation method (CEM) to produce size-controlled spherical silver nanoparticles by perturbing coagulation and coalescence processes in the gas phase. Polydisperse silver nanoparticles generated by the CEM were first introduced into a differential mobility analyzer (DMA) to select a group of silver nanoparticles with same electrical mobility, which also enables to make a group of nanoparticles with elongated structures and same projected area. These silver nanoparticles selected by the DMA were then in-situ sintered at ${\sim}600^{\circ}C$, and then they were observed to turn into spherical shaped nanoparticles by the rapid coalescence process. With the assistance of modified converging-typed quartz reactor, we can also produce the 10 times higher number concentration of silver nanoparticles compared with a general quartz reactor with uniform diameter. Finally, the spherical silver nanoparticles with 30 nm were electrostatically deposited on the surface of silicon substrate with the coverage rate of ~4%/hr. This useful preparation method of size-controlled monodisperse silver nanoparticles developed in this work can be applied to the various studies for characterizing the physical, chemical, optical, and biological properties of nanoparticles as a function of their size.

• Journal of Korean Society of Water and Wastewater
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• v.33 no.4
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• pp.299-309
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• 2019

Waterworks facilities inevitably experience some amount of leakage even if there is a lot of investment or state-of-the-art technology that is applied such as DMA(District Metered Area) system construction, leakage detection, repair, pipe rehabilitation, etc. The primary reason is the leakage is naturally restored over time. In the UK, this restoration characteristic is defined as NRR(Natural rate of rise of leakage) and used to decision making for prioritizing active leakage control of DMAs. However, this restoration characteristic is well recognized, but researches on NRR in the water distribution system are insufficient in Korea. In this study, the estimation method of NRR was developed suitable for applicating in Korea considering of SCADA data, water infrastructure, and water usage patterns by modification of the UK's NRR method. The proposed method was applied to 9 DMAs and verified it's applicability by comparing with the other water loss performance indicators. It is expected that the proposed method can be used to support decision making for sustainable NRW(Nor-revenue water) management in the water distribution system.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.125-135
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• 1988

In recent years, the presence of N-nitrosamine, which was produced by the interaction of nitrite and secondary amine, in the fermented foods has been the subject of considerable interest and controversy. In this experiment, the levels of N-nitrosamine such as N-nitrosodimethylamine(NDMA), N-nitrosodiethylamine(NDEA) and N-nitrosodipropylamine(NDPA) in the Korean ordinary soysauce, which were added with ascorbic acid, sorbic acid, and sodium benzoate in the making of it were analyzed by low resolution mass spectrometry, and then the changes of dimethylamine(DMA), nitrate and nitrite nitrogen during the fermentation of it were observed. The contents of DMA nitrogen increased during the fermentation of Korean ordinary soysauce, continuously, but those of DMA nitrogen in the soysauce which had been added with ascorbic acid were inhibited, considerably, until the fermentation of 70days. The levels of nitrate nitrogen during the fermentation of Korean ordinary soysauee decreased, while those of nitrite nitrogen increased. The soysauce which had been incoporated with ascorbic acid in the making of it showed low amounts of nitrite. The concentration of NDMA in the control sample were 2.7 and $8.5{\mu}g/kg$ after the fermentation of 30 and 60 days, respectively, those of NDMA increased during the fermentation of Korean ordinary soysauce, but NDEA and NDPA in all of the soysauce were not detected. The samples were treated with ascorbic acid, sorbic acid, and sodium benzoate in the making of Korean ordinary soysauce were turn out to be effective in preventing the formation of NDMA. Inhibitive actions from food additives as above were, respectively, $82.2{\sim}87.0%$(ascorbic acid), $25.9{\sim}65.4%$(sorbic acid) an $13.2{\sim}63.5%$ (sodium benzoate) in comparison with control sample during the fermentation of Korean ordinary soysauce. NDMA contents were detected below $1.5{\mu}g/kg$ in the soysauce, which food additives were mixed to the pure NaCI in the brewing of it. Free amino acids such as glutamic acid, proline, and histidine were proved to be inhibiting the formation of NDMA during the fermentation of Korean ordinary soysauce. This might be due to the reaction above amino acids and nitrite by Van Slyke reaction.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.66 no.4
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• pp.318-325
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• 2021

The objective of this study was to identify the effect of zebularine, a DNA methylation inhibitor, on the chromosomal association between homoeologous chromosomes in the wheat genetic background. Zebularine at a final concentration of 10 µM was used to treat the spikes of the double monosomic wheat addition line (DMA) with one Leymus mollis chromosome and one Leymus racemosus chromosome, both of which were in a homoeologous relationship. In late prophase, zebularine led to chromosome breakage in the Leymus homoeologous chromosomes. Chromosome breakage caused an increase in the frequency of chromosomal associations between the Leymus homoeologous chromosomes. Ordinary DMA showed 65 cells (35.3%) with chromosomal associations and 119 cells (64.7%) with no association, whereas treated DMA showed 102 cells (60.0%) with chromosomal associations and 67 cells (39.4%) with no association. In diakinesis, the Leymus bivalent showed a chromosomal association in the whole euchromatic region. In metaphase, the Leymus bivalent showed association in the whole chromosomal region, unlike other Leymus bivalents with partial chromosomal association. Chromosomal association by chromosome breakage occurred not only between Leymus chromosomes but also between Leymus and wheat chromosomes. The frequency of other chromosomal association (such as fusion and insert) was increased. Chromosome breakage by zebularine treatment is a useful method at the chromosome level as the spores with others are hereditary stable, although the homologous index (h) was not significantly different between ordinary DMA and treated DMA. It is necessary to study how to control zebularine treatment with a more stable concentration for chromosome breakage during meiosis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1136-1140
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• 2011

This study was designed to evaluate the potential of using high pressure processing (HPP) for extending shelf life of seasoned squid during refrigerated storage. The vacuum-packed seasoned squid samples were subjected to 400 MPa for 20 min using a custom-made high pressure processor. Microbial counts, dimethylamine (DMA), trimethylamine (TMA), total biogenic amine, autolytic activity were determined on days 0, 7, 14, and 21 of refrigerated storage. The numbers of indigenous bacteria were effectively reduced by 2.77 log CFU/g after HPP treatment. The amounts of DMA and TMA produced in the control samples increased up to 15.99 and 42.82 mg/g after 7 days of refrigerated storage when compared to 5.27 and 10.21 mg/g the HPP-treated samples, respectively. The autolytic activity of the HPP-treated sample (4.32 nkat/g) significantly lower than that of the control (7.13 nkat/g) after 7 days of refrigerated storage. Therefore, HPP can be applied as a potential squid processing method microbiological safety and shelf life.