• Food Science and Industry
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• v.40 no.1
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• pp.2-5
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• 2007

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.303-309
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• 2010

This study was planned to monitor the change in the content of sulfur dioxide during the drying process of fresh vegetables. The analysis of sulfur dioxide was conducted by the Optimized Monier-Williams Method based on the Korea Food Code. The samples were kinds of vegetables which consisted of naturally-originated sulfur compounds (green onion, onion, cabbage, garlic, radish leaves, radish). Fresh vegetables (n = 182) and dried vegetables (n = 41) purchased from different local areas were investigated for the content of sulfur dioxide. The fresh vegetables were dried at 50~$60^{\circ}C$ using hot-air dryer. The moisture contents of dried samples were adjusted to keep 10 percents. The contents of sulfur dioxide in self-dried vegetables were 104.6 mg/kg in green onion, 75.4 mg/kg in onion, 129.1 mg/kg in cabbage, 197.6 mg/kg in garlic, 23.0 mg/kg in radish leaves and 52.5 mg/kg in radish, respectively. The increase of sulfur dioxide content according to the moisture content reduction was different from the expected. It means that the contents of sulfur dioxide can be altered by other factors except moisture contents. This results can be utilized as materials for the safe management of sulfites of dried vegetables.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.544-549
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• 2000

This study was performed to compare optimum analytical method for the contents of naturally occurring sulfur dioxide in foods and to investigate the contents of sulfur dioxide in foods in order to provide a fundamental data when distinguish between added and naturally occurring sulfur dioxide. The determination of the contents of sulfur dioxide in foods from the 20 kinds, 180 cases of samples has been analyzed by the optimized Monier-Williams method, modified Rankine method and Acid Distillation/Ion Chromatography. As a result of the study, the contents of naturally occurring sulfur dioxide in foods by the optimized Monier-Williams method showed from 1.02 to 43.87 ppm and highly content of 43.87, 15.37, 11.50, 11.21 and 10.60ppm were observed in garlic, platicodon, green onion, cabbage and onion, the others were less than 10.00ppm. The sulfur dioxide contents in green onion and garlic by modified Rankine method were showed to be 2.87 and 6.14ppm, respectively, the others were detected less than 2.50ppm. The contents of sulfur dioxide by Acid Distillation/Ion Chromatography showed 15.43, 9.82, 5.74, 5.37, 2.14 and 0.49ppm in garlic, cabbage, green onion, onion, potato and apple, respectively and the others were not detected. And the contents of sulfur dioxide in green onion, onion, cabbage and garlic showed higher levels of sulfur dioxide in these foods than the others because of the naturally occurring sulfur containing compounds. The optimized Monier-Williams method, which is the of official analytical method of Korean Food Code, was suitable for monitoring of sulfur dioxide of most foods. Acid Distillation/Ion Chromatography was thought to be adequate for sulfur containing foods such as green onion, onion and cabbage. In order to distinguish between added and naturally occurring sulfur dioxide, it is though to be need of the fundamental data for the contents of sulfur dioxide in sulfite-free foods and continue the investigation for it.

• Journal of Pharmaceutical Investigation
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• v.33 no.1
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• pp.1-5
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• 2003

Physicochemical changes of poloxamer-based gel containing capsaicin analog (N-[3-(3,4-dimethylphenyl)propyl]-4-(2-aminoethoxy)-3-methoxyphenyl acetamide) such as drug content, viscosity and surface tension were investigated during the storage conditions at three different temperatures (25, 40 and $60^{\circ}C$) over 90 days. No noticeable changes of color were observed when stored at 25 and $40^{\circ}C$. However, the color of white poloxamer gels turned yellow during storage at $60^{\circ}C$. The drug contents were unchanged during storage at $25^{\circ}C$ but had tendency to decrease at $40^{\circ}C$. The drug contents were highly decreased over 40-50% when stored at $60^{\circ}C$. The viscosity of a poloxamer-based gel was unchanged during storage at 25 and $40^{\circ}C$ but greatly increased at $60^{\circ}C$. The surface tension of a poloxamer-based gel was not changed at three different temperatures. The storage conditions of a poloxamer-based gel containing capsaicin analog can be considered for further clinical applications.

• The Journal of the Korea Contents Association
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• v.11 no.4
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• pp.312-320
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• 2011

The goal of this paper is to examine the effects of a CDSS(Clinical Decision Support System) for drug prescription on organizational performance in medical institutions using POC(Point Of Care) systems. For achieving this goal, evaluation factors for influencing performance of information system were identified by using the performance evaluation model for CDSS. In the results, there was significant causality between each evaluation domain except system quality domain. In addition, the system quality of CDSS for optimal drug prescription has no influence on user satisfaction. But information quality has positive influence on user satisfaction which has also a positive influence on organizational performance.

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.556-560
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• 2015

This study was aimed at investigating the natural occurrence of caffeine, theobromine, and theophylline in tea leaves. Sample clean-up was based on a simple solid phase extraction (SPE) treatment, and simultaneous analysis was performed by high performance liquid chromatography (HPLC). This method showed good results in terms of linearity, recovery, precision, limit of detection (LOD), and limit of quantitation (LOQ). The caffeine, theobromine, and theophylline contents of tea leaves (n = 228) ranged from 5.4 to 58.2 mg/g, from not detected to 11.2 mg/g, and from not detected to 0.7 mg/g, respectively. The results obtained in this study can be used as fundamental data of caffeine, theobromine, and theophylline contents in tea leaves.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.992-997
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• 2002

Contents of heavy metals in sugar products were estimated to provide a scientific basis for standardization of Korea Food Code of heavy metals. The contents of mercury (Hg), lead (Pb), cadmium (Cd), arsenic (As) and copper (Cu) were determined in 285 sugar product samples using a mercury analyzer, atomic absorption spectrophotometer, and inductively coupled plasma spectrometer. The values of heavy metals in sugar products $[minimum{\sim}maximum\;(mean),\;mg/kg]$ were as follows: $Hg,\;N.D.{\sim}0.006 (0.001);$ $Pb,\;N.D.{\sim}0.47 (0.03);$ $Cd,\;N.D.{\sim}0.06(0.005);\;As,\;N.D.{\sim}0.10(0.004);\;Cu,\;N.D.{\sim}1.89(0.15)$. These results show that metal contents of domestic sugar products are similar to those reported in other countries. Weekly average intakes of lead, cadmium, and mercury from sugar products were $0.004{\sim}0.1%$ of Provisional Tolerable Weekly Intake set by FAO/WHO Joint Food Additives and Contaminants Committee to evaluate the safeties of sugar products.

• Food Science and Preservation
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• v.20 no.4
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• pp.482-487
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• 2013

The quality characteristics of commercial fermented vinegars made with different ingredients were compared. The pH levels of the persimmon, fig, and brewing and rice vinegars were 3.60, 3.37, and 2.62, respectively. The total acid contents of the brewing, apple, and plum vinegars ranged from 6.33 to 6.57%. The free amino acid contents were detected in the following order: brewing vinegar (521.05 mg/100 g) > fig vinegar (358.89 mg/100 g) > persimmon vinegar (353.02 mg/100 g) > rice vinegar (122.31 mg/100 g) > plum vinegar (103.52 mg/100 g). The free amino acid contents of the commercial fermented vinegars were 56.85~358.89 mg/100 g, and their gamma-aminobutyric acid (GABA) contents, 0.21~27.22 mg/100 g. In particular, the GABA content of the fig vinegar was 1.3- to 100-fold higher than those of the other vinegars. The total polyphenol compound and total flavonoid contents were detected in the following order: persimmon vinegar > fig vinegar > brewing vinegar > rice vinegar. Hence, the results of this study can provide a new alternative for making functional vinegars containing organic acid and GABA.

• The Journal of the Korea Contents Association
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• v.20 no.4
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• pp.673-685
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• 2020

The purpose of this study is to specifically investigate the factors that affect maintenance, relapse, and recovery after the abstinence of female drug addicts. For such purpose, ten females who repeated drug addiction and are currently in recovery were selected as the study participants to carry out in-depth interviews. The original materials were analyzed using descriptive phenomenological methods of Giorgi. The results of the analysis showed that most participants experienced discrimination and inhospitable treatment in their childhood. They began taking drugs as an escape from their difficult realities or out of curiosity and worked at adult entertainment establishments, living as a drug addict for a long time. Drugs gave them extreme sexual pleasure and it was difficult for them to recover as their body became dependent on drugs. However, as they experienced religious awakening or existential existence, they gained an opportunity for newly understanding themselves. Social support was an essential resource for their recovery. However, various kinds of trauma that they experienced in their lives acted as a factor to worsen drug addiction. Based on the study results, this study proposes spirituality, actual programs, and trauma treatment approaches that can contribute to the restructuring of life.

• Journal of environmental and Sanitary engineering
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• v.22 no.3
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• pp.89-96
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• 2007

To determine 8 anti-impotence drug/drug-like compounds such as sildenafil, vardenafil, tadalafil, homosildenafil, hydroxyhomosildenafil, aminotadalafil, pseudovardenafil and hongdenafil in foods, simultaneously, high performance liquid chromatography(HPLC) and liquid chromatography-mass spectrometry (LC/MS) were used. The HPLC/UV analysis was performed on a column of capcellpak $C_{18}$ with 0.1% sodium-1-hexansulfonate in 0.2M ammonium formate/acetonitrile as a mobile phase. Mass spectra of the compounds by LC/MS were investigated with SCAN mode(Mass range and Fragment voltage) and SIM(Selected Ion Monitoring) mode (Ion target and Fragment voltage). The results follow as; 1. The HPLC/UV analysis was detected from 5 out of 63 samples. The content of sildenafil was in the range of 32.80 ppm ${\sim}$ 60.13 ppm from 4 out of 5 samples. The contents of sildenafil, vardenafil, homosildenafil were in the range 47.14 ppm from 1 out of 5 samples. 2. The conformed result of LC/MS was equal of detected from 5 out of 63 samples in HPLC/UV analysis. An easily available, simultaneous determination of 8 standards in adulterated health related foods was established by using a combination of LC/MS methods.