• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.8
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• pp.1194-1199
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• 2015

Vitamin $K_1$ (phylloquinone) content of commonly consumed foods in Korea were determined by solvent extraction followed by reversed-phase liquid chromatography using post-column derivatization and fluorescence detection. Samples were obtained in the years of 2013 and 2015. In this study, 46 vegetables, 14 fruits, and 6 legumes were analyzed. Relatively higher amounts of vitamin $K_1$ were found in sweet potato leaves, green kiwi, and mung beans among vegetables, fruits, and legumes, respectively. The content of vitamin $K_1$ in vegetables including spinach, broccoli, and potato ranged from non-detectable (ND) to $1,467.3{\mu}g/100g$. The content of vitamin $K_1$ in fruits ranged from ND to $42.7{\mu}g/100g$. The content of vitamin $K_1$ in legumes, including soybeans, mung beans and peas ranged from 1.7 to $63.4{\mu}g/100g$. In addition, the analytical method validation parameters including recovery, reproducibility, repeatability, peak purity, and linearity were calculated to ensure the method's validity. The results showed high linearity with a correlation coefficient of 0.9999. Overall recovery was close to 100% (n=5). This study revealed reliable vitamin K content in commonly consumed foods in Korea for a nutritional information and food composition database.

• Journal of fish pathology
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• v.28 no.1
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• pp.43-51
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• 2015

The pharmacokinetic properties and residue levels of amoxicillin (AMOX) were studied after intramuscular injection to cultured olive flounders ($100{\pm}50g$), Paralichthys olivaceus. For pharmacokinetic studies, AMOX of 20 to 80 mg/kg body weight was administered at $17{\pm}2^{\circ}C$ or $22{\pm}2^{\circ}C$ and AMOX concentrations were determined in plasma, the liver, and the kidney by HPLC-UVD. Plasma samples were assessed at 0.25, 0.5, 1, 3, 6, 12, 24, 48, 72, 96, 168 hours post-dose, whereas liver and kidney concentrations were measured at 0.25 to 48 hours post-dose. The kinetic profiles of AMOX were analyzed by fitting to a 2-compartmental model with PKSolver program. The following parameters were obtained for a single dosage of 20, 40 and 80 mg/kg of body weight at $22^{\circ}C$ and 20 and 40 mg/kg of body weight at $17^{\circ}C$ in plasma, liver and kidney, respectively: $C_{max}$ (the peak concentration)= $27.23-257.36{\mu}g/m{\ell}$, $5.49-41.65{\mu}g/g$, $16.75-129.31{\mu}g/g$; $t_{max}$ (the time for peak concentration)= 0.05-0.91, 1.36-3.28, 1.95-4.49 h. For residue studies, AMOX of 40 and 400mg/kg was administered, and muscle samples were taken at 2, 5, 7, 14 and 21 days post-dose. The residueof AMOX in the muscle were found under the MRLs (maximum residue levels) within 7 days for the two doses.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.4
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• pp.359-368
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• 2008

Black soybean has been widely utilized as foods and oriental medicinal materials. The pigmentation in the seed coat of black soybean is due to accumulate anthocyanins in the epidermis palisade layer. The anthocyanins of black soybean seed coat are considered as a parameter of quality evaluation of black soybean. Therefore, the purpose of this study was to investigate the most suitable HPLC condition for simultaneous determination of anthocyanins in black soybean seed coats extracts. The efficient HPLC analytical condition of D3G, C3G, and Pt3G contained extracts of black soybean seed coats was developed. The gradient elution employed a $250\;mm\;{\times}\;4.6\;mm$ i.d. YMC-pak ODS-AM 303 column. The gradient system was used two mobile phases. A gradient elution was performed with mobile phase A, consisting of 5% aqueous formic acid, and mobile phase B, comprising 5% formic acid - acetonitrile, and delivered at a flow rate of 0.7 mL/min as follows: $0{\sim}35\;min$, $90%\;A{\sim}60%\;A$; 36 min, 90% A; 46 min, 90% A. The UV-VIS. detection wavelength was set at 520 nm. The limit of detection (LOD) for D3G, C3G, and Pt3G were under 10 ng/mL.

• Applied Chemistry for Engineering
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• v.25 no.3
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• pp.318-323
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• 2014

In order to analyze the effect of maleic anhydride (MAH) content and styrene monomer (SM)/MAH mole ratio on reactive extrusion of maleic anhydride grafted random polypropylenes (MAH-g-rPP), MAH-g-rPPs were prepared by using a twin screw extruder. MAH contents were 0.5, 1.0, 3.0, and 5.0 phr and SM/initiator mole ratio was 0.0, 1.0, and 2.0. Dicumyl peroxide (DCP) was used as an initiator. The graft degree of MAH was confirmed by the existence of carbonyl group (C = O) stretching peak at $1700cm^{-1}$ from FT-IR spectrum. The degree of graft reaction increased up to 3.0 phr MAH and showed the optimum value at 1.0 SM/MAH mole ratio from the area ratio of C = O and C-H stretching peak. Thermal and crystallization properties of MAH-g-rPP and PP/MAH-g-rPP/pulp composites were investigated by DSC, TGA, XRD, and POM. There was a decrease in non-isothermal crystallization temperature of PP/MAH-g-PP/pulp composites. Based on tensile properties and SEM pictures for the fractured surface of PP/MAH-g-PP/pulp composites, MAH content of 1.0 wt% and SM/MAH mole ratio of 1.0 were the optimum formulation as the compatibilizer. The rheological properties of the composites were measured by dynamic Rheometer to compare the processability of the composites with and without compatibilizer. The power law index showed slightly low value at the composites with compatibilizer.

• Food Science of Animal Resources
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• v.21 no.1
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• pp.80-88
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• 2001

This study was carried out to evaluate the different physicochemical properties of various lipid sources in beef patties during storage for 6 months. Four groups of samples were made of beef meat patties with 22% of tallow, lard, chicken fat and 20% of palm oil. On the analysis result of physicochemical compositions, the patty has its own fatty acids composition and characteristic different from other lipids. Patty with chicken fat has the highest percentage of unsaturated fatty acid composition of 61.0% compared to the other groups of patties. Beef patty with chicken fat has 18.8% of poly unsaturated fatty acid(USFA) and beef patty with beef lipid has 1.5% of poly USFA which is the least percentage among the others. SFA/USFA ratio of beef patty with chicken lipid was 0.5 which was the least value. The composition of PUFA in beef patty with lard increased to 10.0% from 1.9% over initial value after storage for 6 months. On the contrary, the composition of PUFA in beef patty with chicken fat decreased to 9.2% from 18.8% over initial value after 6 months. Volatile free fatty acids of beef patties were evaluated with four kinds of lipid sources. Formic acid was the most as of 59$\mu\textrm{g}$/g in beef patty with tallow, acetic acid was 15$\mu\textrm{g}$/g, and heptanoic acid was 10$\mu\textrm{g}$/g at starting time of storage. However, propionic acid, butyric acid, valeric acid and caproic acid were not detected. After 6 months, formic acid decreased from 59$\mu\textrm{g}$/g to 7$\mu\textrm{g}$/g in the patty with tallow, from 12$\mu\textrm{g}$/g to non-detect level in the patty with palm oil, but two the others patties slightly increased. Volatile compounds in meat patties were reported nearly 1000 kinds of chemical compounds. Beef patty with tallow has aldehydes 5.3, alcohol 1.3, hydrocarbon 0.8, ketones 0.2, ester 0.1, furans 0.1, acid 0.04, sulfur 0.03 in peak area at starting and increased to aldehydes 8.5, alcohol 2.1, ketones 0.5, ester 1.0, furans 1.5 in peak area during the storage. But only furans was not detected after 6 months of storage. From starting to 6 months, aldehydes increased 2∼10 times, alcohol increased 2∼3 times, acids 4∼50 times and ester 9∼20 times in beef patties with pork lipid, chicken lipid and palm oil. Some volatile compounds such as alcohol, aldehydes and acids in all kinds of patties significantly increased after 6 months of storage. These increases cause oxidative rancidity taste in meat patties. These results showed that selt-life of meat patties with 4 different lipids were not over 6 months even though they were stored at -20$^{circ}C$. Therefore, they should be classified as off-grade because of oxidative rancidity. Although beef patties with tallow are currently common type, the possibility for new type of hamburg patty can be developed by applying different lipids. Finally, we found out new type of beef patty added with lard, which has the best taste and quality compared to the other common types.

• Proceedings of the Acoustical Society of Korea Conference
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• 1991.06a
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• pp.151-156
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• 1991

In this paper, we propose a new algorithm for designing the R-G filter that has optimum performance in terms of mean square sidelobe level(MSSL) for the Barker code. The advantage of the conventional R-G filter lies in its simple structure so that it can be easily implemented. However, the conventional R-G filter dose not have optimum performances in terms of peak sidelobe level(PSL), mean sidelobe level(MSL), and MSSL. Recently, a(R-G)LP filter of which filter coefficients are obtained by the linear programming algorithm was proposed and known to have optimum performance in PSL. The proposed (R-G)LS filter keeps the simple structure of the conventional R-G filter and has the filter coefficients that minimizes the sidelobe in the least square sense. The analytic results show that the proposed (R-G)LS filter has better performances than the conventional R-G filter in terms of PSL, MSL, and MSSL. Compared with (R-G)LP filter, the proposed (R-G)LS filter has better performances in terms of MSL and MSSL. The proposed filter design algorithm can be applied to the other binary codes such as truncated pseudonoise(PN) codes and concatenated codes.

• Journal of Sericultural and Entomological Science
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• v.45 no.1
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• pp.1-5
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• 2003

This study was carried out to investigate the anthocyanin pigments in the fruits of mulberry and grape. The anthocyanin pigments in the fruits of mulberry and grape were extracted with l% methanolic hydrochloric acid. The cyanidin-3-glu-coside (C3G) was separated and quantified by HPLC system using a Nova-Pack C$\sub$18/ column. The cyanidin-3-glucoside (C3G) contents of mulberry fruits were higher than that of grapes. Especially, anthocyanin pigments of mulberry fruits showed only C3G peak, but anthocyanin pigments of grapes showed some species peaks.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2008.11a
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• pp.299-300
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• 2008

• Korean Journal of Veterinary Research
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• v.11 no.2
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• pp.123-136
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• 1971

(1) The non-specific inhibitors (NSI) in normal chicken sera were active against all the tested group A and group B arboviruses, but the group B arbovirus were more sensitive than group A arboviruses. (2) The titres of the NSI were distributed nearly uniformly among chickens from seven different age groups to group A arboviruses. In contrast, the NSI titres to group A arboviruses were found to increase with age. (3) No significant difference could be demonstrated between acetone-ether extraction and kaolin adsorption for removal of the NSI in normal chicken sera. (4) After heating, the NSI titres in chicken sera were increased for both group A and group B arboviruses. (5) After heating the sera at $80^{\circ}C$ and $100^{\circ}C$, kaolin adsorption was less efficient for removing the NSI than it, was in unheated serum. Acetone-ether extraction of the NSI was unimpaired after heating at $80^{\circ}C$ but was less efficient after heating at $100^{\circ}C$. (6) The NSI activity was found mainly in the first peak (IgM) and diffused to a part of second peak (IgG) by fractionation of chicken serum by gel filtration through Sephadex G200. After zonal centrifugation of chicken serum in a linear ten to 40 percent sucrose gradient all of the NSI activities were found on the top of the centrifugal tubes. These properties of large molecular size and low density indicated that the NSI in chicken serum were probably lipoproteins. (7) The natural agglutinins for goose erythrocytes in chicken sera were partially destroyed by acetone-ether extraction but not by kaolin adsorption, and were efficiently adsorbed with ten percent goose erythrocytes. No difference of the NA titre was demonstrated with diluents of different pH. (8) The NA in chicken serum was found to possess the properties of IgM by gel filtration through Sephadex G200 and zonal centrifugation in linear ten to 40 percent sucrose gradient.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.114-117
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• 2008

Chelating agents to sand lance fish sauce for the prevention of precipitate formation were applied. The precipitates consisted of crude protein (74.4%), ash (18.7%), and other components (6.9%). Sand lance sauce was mainly composed of glutamic acid (3.69 mg/g), alanine (2.96 mg/g), and lysine (2.64 mg/g). However, there was an increase in the amount of hydrophobic amino acids, phenylalanine, isoleucine, and leucine, in the precipitates. Sodium ions were not detected in the precipitate; rather, the main elements were Mg ($1.98{\times}10^4\;{\mu}g/g)$, K ($1.36{\times}10^4\;{\mu}g/g)$, and Ca ($6.66{\times}10^2\;{\mu}g/g)$. In HPLC analysis, fish sauce was composed of 2 main peaks with molecular weights of 85.5 and 528.4 Da, respectively. However, the precipitate contained one peak with a molecular weight of 1,513.5 Da. The addition of 0.2% malic acid and citric acid caused 55 and 70% prevention of the precipitate, respectively. Citric acid was the most effective chelating agent and efficiently prevented precipitation in the fish sauce.