• Korean Journal of Clinical Pharmacy
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• v.8 no.2
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• pp.147-158
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• 1998

The purpose of this study was to test the stability of TPN basic solutions containing amino acids and dextrose. Test solutions containing $4.25\%$ amino acids in $25\%$ dextrose (central TPN basic solution) or $4.25\%$ amino acids in $10\%$ dextrose (peripheral TPN basic solution) were prepared. Two different amino acids solutions $(Fravasol^{(R)}\;vs\;Freamine^{(R)})$ were tested. The samples were taken from each admixture and stored in the evacuated, sterile containers at $2{\sim}8^{\circ}C$ and ambient room temperature. Each sample was analyzed at 0, 3, 7, 14 and 30 days of storage. Each amino acid was analyzed by amino acid analyzer. Dextrose content was measured by polarimeter. The pH and chromagen formation were also monitored. The decomposition was measured by the changes in concentration of amino acids and dextroser TPN basic $solution-Freamine^{(R)}$ admixture stored at $2\sim8^{\circ}C$ were stable for 30 days. Central and peripheral TPN basic solutions stored at room temperature were stable for 7 days and 14 days, respectively. There were no changes in color for 30 days by naked eye. Amino acid concentrations in TPN basic $solution-Fravasol^{(R)}$ admixture stored at $2\sim8^{\circ}C$ or room temperature were stable for 30 days. But, significant color change was detected according to passing time. In conclusion, Peripheral TPN basic $solution-Fravasol^{(R)}$ admixture stored at room temperature and in refrigerator were stable for 3 days and 7 days, respectively. However, central TPN basic solution-Fravasol admixtures were unstable. Therefore, it is recommended that it should be admixed right before use.

• Journal of the Korea Concrete Institute
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• v.18 no.6 s.96
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• pp.793-800
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• 2006

This paper reports test results to assess the influence of superplasticizers and different admixture on the flow and compressive strength development of cementless mortar using developed hwangtoh binder. Test specimens were classified into four groups: series for I the mixing ratio of superplasticizers, series II for a kind and replacement level of admixtures according to the variation of water/hwangtoh binder ratio, series III for the specific surface area and replacement level of ground granulated blast-furnace slag and series IV for the replacement level of powered superplasticizer agent developed to improve slump loss of concrete. The proper replacement level of each admixture is proposed for enhancement the flow and compressive strength of the hwangtoh binder mortar.

• Korean Journal of Clinical Pharmacy
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• v.7 no.1
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• pp.45-49
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• 1997

The effect of the light on the stability of 5-fluorouracil admixture was investigated. Four sets of 5-fluorouracil admixture were prepared using 50 mg/ml injection in $5\%$ dextrose solution in PVC bags and glass bottles: (1) 5-fluorouracil 1 mg/ml concentration in glass bottles, (2) 5-fluorouracil 1 mg/ml in PVC bags, (3) 5-fluorouracil 10 mg/ml in glass bottles, and (4) 5-fluorouracil 10 mg/ml in PVC bags. In each set, one group was protected from the light (control group) and the other group was exposed to the fluorescent light (study group). All admixtures were stored at room temperature for 72 hours. Also, 5-fluorouracil injections (50 mg/ml) were prepared in plastic syringes. Half of the samples of 50 mg/ml concentration were protected from the light (control group) and the other half were exposed to the fluorescent light (study group). These were stored at room temperature for 48 hours. After visual inspection, the pHs of each admixture were determined. The 5-fluorouracil concentrations were measured by high-performance liquid chromatography with UV detection, with 5-bromouracil as an internal standard. Over the study period, no visual changes were observed. The pHs of 5-fluorouracil admixtures were in the range of $8.2\~8.5$. The peak area ratios (5-FU/5-BrU) of 5-fluorouracil admixtures protected from the light were compared with those of the admixtures exposed to the light. There was no statistically significant difference between two groups during the study period (p>0.05). In conclusion, 5-fluorouracil admixtures in $5\%$ dextrose solution exposed to the light were stable for 72 hours.

• Korean Journal of Clinical Pharmacy
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• v.8 no.1
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• pp.59-67
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• 1998

The stability of cytarabine (manufactured by two pharmaceutical companies) in intravenous admixture and in plastic syringe was investigated. The admixures containing cytarabine 0.35, 8.6, and 17.1 mg/ml in $0.9\%\;NaCl\;or\;5\%$ D5W were placed in PVC bags or glass bottles, and the reconstituted cytarabine (50 mg/ml) was placed in plastic syringe. One ml aliquots were withdrawn immediately after each preparation and stored at $4^{\circ}C\;or\;24^{\circ}C$ for 1, 2, 4, 6, 8, 10, and 14 days unprotected from light. Each sample was tested for pH and visually inspected for precipitation and change in color. Cytarabine concentrations were measured using high-performance liquid chromatography. Neither precipitation nor change in color was noted, and there were no change in pH during 14 days of testing. The changes in cytarabine concentrations were less than $10\%$. In conclusion, cytarabine in IV admixture or plastic syringe was stable for at least 14 days at $4^{\circ}C\;and\;24^{\circ}C.$(Kor. J. Clin. Pharm. 1998; 8(1): 59-67)

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.212-212
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• 2022

Soluble starch synthase (SS) IV-2 is one of the starch synthase gene family members and responsible for starch chain elongation interacting with other rice eating and cooking quality controlling genes (e.g., AGPlar and PUL). SSIV-2 is mainly expressed in leaves, especially at grain-filling stage and its alleles can significantly affect rice quality. Here, we investigated the genetic diversity and population structure analyses of SSIV-2 gene by using 374 rice accessions. This rice set was grouped into 320 cultivated bred (subsequently classified into temperate japonica, indica, tropical japonica, aus, aromatic and admixture) and 54 wild rice. Haplotyping of cultivated rice accessions provided a total of 7 haplotypes, and only three haplotypes are functional indicating four substituted SNPs in two exons of chromosome 5: T/A and G/T in exon 4, and C/G and G/A in exon 13. Including the wild, a highest diverse group (0.0041), nucleotide diversity analysis showed temperate japonica (0.0001) had a lowest diversity value indicating the origin information of this gene evolution. Higher and positive Tajima5s D value of indica (1.9755) indicate a selective signature under balancing selection while temperate japonica (-0.9018) was in lowest Tajima's D value due to a recent selective sweep by positive selection. We found the most diverse genetic components of the wild in PCA but shared in some portion with other cultivated groups. Fixation index (F_ST-values) and phylogenetic analysis indicate a closer relationship of the wild with indica (F_ST=0.256) than to its association to both of temperate japonica (F_ST=0.589). Structure analysis shows a clear separation of cultivated subpopulations at every K value, but genetic components were admixed within the wild illustrating the same genetic background with japonica and indica in some proportion.

• Korean Journal of Food Science and Technology
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• v.6 no.2
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• pp.65-69
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• 1974

Noodles were made from composite flours based on barley or sweet potato/wheat flour and their quality was assessed to obtain the following results. 1) In noodle sheet and dried noodle formation, barley flour could substitute 100% and sweet potato flour, 70% of wheat flour and their textural characteristics were improved by addition of glyceryl monostearate and sodium polycrylate. 2) Textural parameters such as hardness, cohesiveness and gumminess of noodle sheet and dried noodle were decreased by admixture of barley of sweet potato flour whereas they were increased by use of the additives. Noodle sheet required hardness over 6.2 and gumminess over 430 while dried noodle needed hardness over 6.8. 3) In cooked noodle, replacement of wheat flour and use of additives tended to lower the textural parameters. With respect to the cooking quality, barley flour could substitute 60% and sweet potato flour, 40% of wheat flour. 4) In organoleptic evaluation of cooked noodle with respect to its color, taste and texture, 20% replaced composite flour was not different significantly at 5% level from wheat flour and the quality defect was mainly due to discoloration of the product.