• Applied Biological Chemistry
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• v.35 no.4
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• pp.232-236
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• 1992

In order to manufacture of soy paste, Changes of chemical composition and enzyme activity of soybean by different processing method were investigated. The results are summarized as follows: Changes of chemical compositions were; Raw(A) and soaked(B) soybeans contain about 2% of more crude fat than roasted(C) and steamed(D) soybeans, roasted and steamed soybeans contain $1.16{\sim}1.74%$ of more protein than those of raw and soaked soybeans, and Raw and roasted soybeans contain $0.11{\sim}0.41%$ of more crude fiber than those of soaked and steamed soybeans. ${\alpha}-amylase$, ${\beta}-amylase$, protease, lipase activity of raw and soaked soybeans were $2{\sim}5$ folds higher than those of roasted and steamed soybeans. Trypsin inhibitor activity of raw, soaked, roasted and steamed soybeans was indicated 56.7%, 42.9%, 32.9% and 20.8% in the order, respectively.

• Journal of the Korean Ceramic Society
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• v.18 no.2
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• pp.112-118
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• 1981

A study was made on the processing of domestic blast furnace slag by flotation and chemical purification for the use of slag as a raw material in making soda lime glasses. Feasibility study has been made for the use of reprocessing slag as a source material for both coloring and chemical components (such as CaO, $Al_2O_3$, MgO and etc.) in the glass making process. Chemical composition of chemically purified slags ranges; $SiO_2$ 34.5~37.5, $Al_2O_3$, 16.2~14.1, $Fe_2O_3$ 0.33~0.14, CaO 34.5~38.8, MgO 4.0~5.2, NmO 0.16~0.39, $TiO_2$ 0.23~0.35, S 0.08~0.42, ignition loss 3.3~8.4 and others 0.48~0.51%. It was found that either amber or greenish color could be easily obtained with the addition of salg up to 24%, however the slag addition to glass batches much impaired the transmitancy of glass products, thus a glass made with 7% slag addition showed 82% in transmitancy value at 510 nm.

• Korean Journal of Acupuncture
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• v.27 no.2
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• pp.95-105
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• 2010

Objectives : The purpose of this study is to investigate the effect of Bacillus-fermented Scutellariae Radix acupuncture solution (SB) on interleukin(IL) production in mouse macrophage stimulatedby lipopolysaccaride(LPS). Methods : Productions of interleukins were measured y High-throughput Multiplex Bead based Assay with Bio-plex Suspension Array System based on $xMAP^{(R)}$(multi-analyte profiling beads) technology. To begin with, cell culture supernatant was obtained after treatment with LPS(1 ${\mu}g/mL$) and SB for 24 hour. Then, it was incubated with the antibody-conj${\mu}g$ated beads for 30 minutes. And detection antibody was added and incubated for 30 minutes. After incubating for 30 minutes, Strepavidin-conjugated Phycoerythrin(SAPE) was then added. Incubating for another 30 minutes, the level of SAPE fluorescence was analyzed on Bio-plex Suspension Array System. Results : The results of the experiment are as follows. SB significantly inhibited the LPS-induced production of IL-3($9.15{\pm}0.35$ pg/mL) by $6.92{\pm}0.05,\;7.21{\pm}0.11,\;6.96{\pm}0.33,\;and\;7.45{\pm}0.74$ pg/mL at the concentration of 25, 50, 100, and 200 ${\mu}g/mL$ in mouse macrophage RAW 264.7 cells (p<0.05). SB significantly inhibited the LPS-induced production of IL-5($7.30{\pm}0.48$ pg/mL) by $6.50{\pm}0.29,\;6.30{\pm}0.25,\;6.30{\pm}0.25,\;and\;5.80{\pm}0.25$ pg/mL at the concentration of 25, 50 100, and 200 ${\mg}g/mL$ in RAW 264.7 cells (p<0.05). SB significantly inhibited the LPS-induced productiion of IL-9($17.26{\pm}0.19$ pg/mL) by $15.01{\pm}0.43$ pg/mL at the concentration of 25 ${\mu}g/mL$ in RAW 264.7 cells(p<0.05). SB significantly inhibited the LPS-induced productioh of IL-13($187.80{\pm}2.90$ pg/mL) by $152.80{\pm}4.25,\;172.80{\pm}3.97,\;162.10{\pm}6.67,\;and\;165.30{\pm}11.80$ pg/mL at the concentration fo 25, 50, 100, and 200 ${\mu}g/mL$ in RAW 264.7 cells(p<0.05). SB significantly inhibited the LPS-induced production of IL-17($18.30{\pm}0.95$ pg/mL) by $13.30{\pm}1.25,\;13.80{\pm}1.11,\;13.30{\pm}0.75,\;and\;14.00{\pm}1.08$ pg/mL at the concentration of 25, 50 100, and 200 ${\mu}g/mL$ in RAW 264.7 cells(p<0.05). SB significantly inhibited the LPS-induced production of IL-23($43.90{\pm}0.83$ pg/mL by $39.50{\pm}1.26,\;38.00{\pm}1.78,\;and\;39.60{\pm}2.49$ pg/mL at the concentration of 25, 100, and 200 ${\mu}g/mL$ in RAW 264.7 cells(p<0.05). Conclusions : These results suggest that SB has anti-inflammatory activity related with its inhibition of IL-3, IL-5, IL-13, IL-17, and IL-23 production in macrophages.

• Journal of Food Hygiene and Safety
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• v.38 no.6
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• pp.420-429
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• 2023

GC-MS/MS using liquid-liquid extraction (LLE) and C18 cartridges was used to identify and quantify levels of chlorpyrifos, chlorpyrifos-methyl, cypermethrin, deltamethrin and permethrin in bulk raw milk. A calibration curve spanning 10 ng/mL to 200 ng/mL was obtained with a satisfactory correlation coefficient of 0.99. The limits of detection (LOD) and limits of quantitation (LOQ) for chlorpyrifos, chlorpyrifos-methyl, cypermethrin, deltamethrin, and permethrin in the matrix ranged from 0.06 to 1.81 ng/mL and 0.19 to 6.04 ng/mL, respectively. The recoveries of 5 pesticides from spiked samples at 37.5-125 ng/mL ranged from 86.1 to 102.1%. The measurement of uncertainty of the GC-MS/MS method for these five pesticides was developed based on the analytical process and quantification. An analysis method that is easier and faster than the method specified in the Korean food standards codes for analyzing these five pesticides in raw material milk was developed. Moreover, the analytical method for chlorpyrifos, chlorpyrifos-methyl, cypermethrin, deltamethrin, and permethrin in bulk raw milk by GC-MS/MS was established.

• The Korean Journal of Food And Nutrition
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• v.16 no.1
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• pp.22-28
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• 2003

Kimchi made with the addition of 2 percent of boiled young antler, raw young antler, young antler treated with lactic acid(acid treated young antler) has been fermented for 15 days at 11$^{\circ}C$. After 15 days of fermentation, the results show that pH of boiled young antler Kimchi was 3.87, that of raw young antler Kimchi was 4.04, acid treated young antler Kimchi was 3.97, control Kimchi was 3.86, and acidity of boiled young antler Kimchi was 7.4, that of raw young antler Kimchi was 10.5, that of acid treated young antler Kimchi was 10.7, control Kimchi was 6.9, respectively. After 15 days, total sugar content was 1.46% in boiled young antler Kimchi, 0.53% in raw young antler Kimchi, 0.92% in acid treated young antler Kimchi, 1.46% in control Kimchi, and reducing sugar was 0.50% in boiled young antler Kimchi, 0.14% in raw young antler Kimchi, 0.39% in acid treated young antler Kimchi and control Kimchi, respectively. Amino acid content was 13.42${\mu}$㏖/$m\ell$ in boiled young antler Kimchi, 17.83${\mu}$㏖/$m\ell$ in raw young antler Kimchi, 14.48${\mu}$㏖/$m\ell$ in acid treated young antler Kimchi, 17.60${\mu}$㏖/$m\ell$ in control Kimchi, and protein was 2.101% in boiled young antler Kimchi, 1.945% in raw young antler Kimchi, 1.722% in acid treated young antler Kimchi and 2.011% in control Kimchi, respectively. Lactic acid content was 2.021% in raw young antler Kimchi, 2.004% in acid treated young antler Kimchi, 1.950% in boiled young antler Kimchi, 1.200% in control Kimchi, and succinic acid was 0.081% in boiled young antler Kimchi, 0.086% in raw young antler Kimchi, 0.078% in acid treated young antler Kimchi and 0.111% in control Kimchi, respectively. Acetic acid was 0.080% in boiled young antler Kimchi, 0.092% in raw young antler Kimchi, 0.114% in acid treated young antler Kimchi, 0.086% in control Kimchi, respectively. The number of microorganism was 1.09${\times}$ 10$\^$8//g in boiled young antler Kimchi, 1.08${\times}$10$\^$8//g in control Kimchi, 9.88${\times}$10$\^$8//g in acid treated young antler Kimchi and 6.6${\times}$ 10$\^$8//g in raw young antler Kimchi. The number of microorganism was highest in acid treated young antler Kimchi, and followed by raw young antler Kimchi, and boiled young antler Kimchi, control Kimchi, respectively. The results of test of the saltness, sour, aroma, color, texture through sensory evaluation reveal that boiled young antler Kimchi has the excellent taste, and followed by raw young antler Kimchi and control Kimchi, acid treated young antler Kimchi, respectively.

• Journal of Acupuncture Research
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• v.21 no.5
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• pp.179-190
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• 2004

Objectives : The purpose of this study was to investigate the effect of Bee Venom and Melittin acupuncture solution on the lipopolysaccharide and sodium nitroprusside- induced expression of cytosolic phospholipase $A_2$, tumor necrosis factor-${\alpha}$ and calcium concentration in RAW 264.7 cells, a murine macrophage cell line. Methods : The expression of cytosolic phospholipase $A_2$ and tumor necrosis factor-${\alpha}$ was determined by western blotting with corresponding antibodies, and the generation of intracellular calcium concentration was investigated by delta scan system in RAW 264.7 cells. Results : 1. Compared with control, expressions of lipopolysaccharide-induced cytosolic phospholipase $A_2$ were decreased significantly by $5{\mu}g/mL$ of bee venom and 5, $10{\mu}g/mL$ of melittin acupuncture solution and decreased by 0.5, $1{\mu}g/mL$ of bee venom. 2. Compared with control, expressions of sodium nitroprusside-induced phospholipase $A_2$ were decreased significantly by 0.5, 1, $5{\mu}g/mL$ of bee venom and by 5, $10{\mu}g/mL$ of melittin acupuncture solution. 3. Compared with control, expressions of lipopolysaccharide-induced tumor necrosis factor-${\alpha}$ were decreased significantly by $10{\mu}g/mL$ of melittin acupuncture solution and were not changed significantly by 0.5, 1, $5{\mu}g/mL$ of bee venom and $5{\mu}g/mL$ of melittin acupuncture solution. 4. Compared with control, expressions of sodium nitroprusside-induced tumor necrosis factor-${\alpha}$ were decreased significantly by 1, $5{\mu}g/mL$ of bee venom and 5, $10{\mu}g/mL$ of melittin acupuncture solution and decreased by $0.5{\mu}g/mL$ of bee venom 5. Compared with control, lipopolysaccharide-induced intracellular calcium concentrations were decreased by 0.5, 1, $5{\mu}g/mL$ of bee venom and $10{\mu}g/mL$ of melittin acupuncture solution and increased by $5{\mu}g/mL$ of melittin acupuncture solution. 6. Compared with control, sodium nitroprusside-induced intracellular calcium concentrations were decreased by 0.5, 1, $5{\mu}g/mL$ of bee venom and 5, $10{\mu}g/mL$ of melittin acupuncture solution.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.4
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• pp.555-564
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• 2002

Twenty Landrace and twenty Min piglets, with an average initial body weight of 22.4 kg, were randomly divided into 5 groups with 4 animals per group, within each of the breeds. The piglets were housed in individual concrete pens. Each group of the piglets was fed one of 5 diets. The diets contained either 20% raw Argentine soybeans, 20% processed Argentine soybeans ($118^{\circ}C$ for 7.5 min.), 20% raw Chinese soybeans, 20% processed Chinese soybeans ($118^{\circ}C$ for 7.5 min.) or no soybean products (control diet). Faecal samples were collected on days 6, 7 and 8 of the treatment period. Digestibilities of dietary nutrients were determined with AIA (acid insoluble ash) as a marker. After a 17 day treatment, three piglets were killed from each of the groups. Tissue samples of small and large intestine for light and electron microscopy examination were taken immediately after the opening of abdomen. Then, the weight or size of relevant organs was measured. The results show that the digestibilities of dry matter (DM), crude protein (CP) and fat were higher in Min piglets than in Landrace piglets (p<0.05). The diets containing processed soybeans had a significant higher CP digestibility than the control diet and the diets containing raw soybeans (p<0.05). Landrace piglets had heavier and longer small intestines, heavier kidneys and a lighter spleen than Min piglets (p<0.05). The pancreas of the animals fed the diets containing processed soybeans was heavier than that of the animals fed control diet (p<0.05) and the diets containing raw soybeans. But, the differences between raw and processed soybean diets were not significant. A significant interaction (p<0.05) between diet and pig breed was observed in weight of the small intestine. The Landrace piglets increased the weight in their small intestine when they were fed the diets containing soybeans. In the light micrographs and electron scanning micrographs, it was found that the villi of small intestinal epithelium of animals (especially Landrace piglets) fed the diets containing raw Chinese soybeans were seriously damaged. The transmission electron micrograph showed that a lot of vesicles were located between the small intestinal microvilli of these piglets. The histological examination also indicated that the proportion of goblet cells in villi and crypts in the piglets consuming the control diet was significantly lower (p<0.01 and p<0.02, respectively) than those of the animals consuming the diets containing raw or processed soybeans.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.2
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• pp.102-110
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• 1993

In order to obtain basic data on the effective utilization of cockle shell, food compositions and lipid components its the raw, cooked meat and cooked meat extracts were analyzed. Cooked meat($95^{\circ}C$, 15 sec 3kg/200l water) showed a slight lower content in moisture and total crude lipid then raw meat but those meat had more crude protein and ash then raw one. Non-polar lipid of the raw, cooked meat and its extract consist of $25.4\%,\;22.4\%\;and\;48.7\%$, of total lipid, while polar lipid, $74.6\%,\;77.6\%\;and\;51.3\%$ respectively. Non-polar lipid was mainly was consisted of triglyceride, free fatty acid, and polar lipid mainly was consisted of phosphatidyl choline, phosphatidyl ethanolamine. The major fatty acids of total lipid and fractionated lipid were 20:5(n-3), 22:6(n-3), 16:0 and 18:0 in the raw, cooked meat and cooked meat extracts and showed higher contents in polyenes such as 20:5(n-3), 22:6(n-3).

• Journal of the Korean Wood Science and Technology
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• v.31 no.3
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• pp.1-10
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• 2003

Shredded waste newspapers, waste acrylic raw fibers, and urea-formaldehyde (UF) adhesives, at 10% by weight on raw material, were used to produce recycled waste paper-waste acrylic raw fiber composite boards in laboratory scale experiments. The physical and mechanical properties of fire retardant treated recycled waste paper-waste acrylic raw fiber composite boards were examined to investigate the possibility of using the composites as internal finishing materials with specific gravities of 0.8 and 1.0, containing 5, 10, 20, and 30(wt.%) of waste acrylic raw fiber and 10, 15, 20, and 25(wt.%) of fire retardant (inorganic chemical, FR-7^®) using the fabricating method used by commercial fiberboard manufacturers. The bending modulus of rupture increased as board density increased, decreased as waste acrylic raw fiber content increased, and also decreased as the fire retardant content increased. Mechanical properties were a little inferior to medium density fiberboard (MDF) or hardboard (HB), but significantly superior to gypsum board (GB) and insulation board (IB). The incombustibility of the fire retardant treated composite board increased on increasing the fire retardant content. The study shows that there is a possibility that composites made of recycled waste paper and waste acrylic raw fiber can be use as fire retardant internal finishing materials.

• Korean journal of food and cookery science
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• v.14 no.3
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• pp.255-260
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• 1998

The changes in fatty acids and free amino acids of raw and salted-dried flatheads were determined during steaming, boiling and baking process. 1. Raw flathead was composed of 74.9% of moisture, 1.9% of ash, 0.9% of crude lipid, and 21.6% of crude protein. 2. The main fatty acids of raw and salted-dried flathead were palmitic acid (21.5%) and lignoceric acid (52.4%) which covered 73.9% of total fatty acid. The fatty acid contents of raw and salted-dried flathead were higher in the steaming than in the boiling and baking. 3. The main free amino acids of .aw and salted-dried flathead were aspartic acid (12.2%), glutamic acid(14.8%), leuicine (8.4%), Iysine (9.8%) and arginine (6.8%), which covered 52% of total free amino acids. There were significant differences (p<0.05) in the contents of free amino acids between raw and salted-dried flatheads as well as among steaming, boiling and baking processes.