• Journal of Aquaculture
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• v.10 no.3
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• pp.327-334
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• 1997

This study was conducted with Israeli strain of common carp to determine apparent protein, lipid and gross energy digestibility coefficients and apparent calcium and phosphorus availabilities of the following feedstuffs : steam-dried white fish meal (WFM-S), flame-dried white fish meal (WFM-F), brown fish meal (BFM), soybean meal (SBM), corn gluten meal (CGM), sesame meal (SSM), wheat flour (WFL), brewer's yeast (BY) and monocalcium phosphate (MCP). Test diets consisting of a 70:30 mixture of refoernce diet to test ingredient were utilized with chromic oxide as an external indicator. Fecal collection was made during 10 days before the end of feeding trial lasted for 27 days. The best weight gain and feed utilization were found in fish fed MCP containing test diet. Protein digestibility was high for most ingredients, ranging from 81.2% for BY to 91.9% for SBM, with the exception of SSM which was 77.6%. Lipid digestibility coefficients ranged 74% for CGM to 85.8% for two kinds of white fish meal. Digestible energy coefficients were generally high for fish meals, ranging from 77.4% for WFM-S to 81.3% for WFM-F, whereas those for plant feedstuffs were significantly (P<0.05) lower, from 64.5% for CGM to 70.6% for BY. Phosphorus availability from fish meals was variable with a low of 6.6% for WFM-F and a high of 13.6% for WFM-S. Phosphorus availability from SBM and BY was 7.3% and 57.2%, respectively. Calcium and phosphorus availabilities from MCP were 84.6% and 80.6%, respectively. These results provide more precise information concerning nutrients and energy utilization of Israeli strain of common carp and will allow ingredient substitutions in practical diet formulations based on levels of availabile protein and phosphorus.

• Journal of the Korean Applied Science and Technology
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• v.26 no.1
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• pp.10-17
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• 2009

This study investigated the effect of kilning condfition on the diastatic power and activities of protease, $\alpha$-amylase, and $\beta$-amylase in rice malt. Common rice (Oryza sativa) was steeped at $30^{\circ}C$ for 50 h, germinated at $30^{\circ}C$ for 7 days, and kilned at $50^{\circ}C$ for 24 h. The moisture content and enzymatic activities were determined under various kilning times. As a result, the moisture content was reduced from 42.1 % to 3.9% after 24 h of kilning at $50^{\circ}C$. The protease activity of rice malt showed lower value than that of barley malt. All enzymatic activities were decreased during the kilning stage. Results indicated that after prolonged kilning at $50^{\circ}C$, the inactivation of hydrolytic enzymes might be occurred. Even though the amylolytic activity of malted rice showed low value, the rice malt shows the potential characteristics as ingredient for the brewing and cereal industries.

• Toxicological Research
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• v.23 no.2
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• pp.179-187
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• 2007

An International Nonproprietary Name (INN) identifies a pharmaceutical substance or active pharmaceutical ingredient by a unique name that is globally recognized and is of public property. Also known as the generic or common names, the official INNs are provided by national and international nomenclature bodies such as United States Adopted Names (USAN), British Approved Names (BAN), Japanese Accepted Names (JAN) and World Health Organization (WHO). Due to the increasing interest on the development of biotechnological products in Korea, needs for the formulated nomenclature body in Korea are arising for systemic management of newly developed biotechnological products. This study investigated and analyzed nomenclature systems and procedures for the selection of recommended INN for biotechnological products in WHO, USAN and JAN. Based on these documents from advanced countries, we suggested a Korean INN nomenclature organization named KAN (Korean Adopted Names or Korean Agreed Names). Composition and roles of KAN and KAN expert committee and a working process for INN selection/approval were also proposed. Taken together, this study provides a detailed information on INN system recognized worldwide and suggests guidelines for establishment of INN nomenclature system for biotechnological products in Korea.

• Journal of the Korea Institute of Information Security & Cryptology
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• v.23 no.3
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• pp.471-478
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• 2013

Industrial control system was designed mainly in the form of analog in early days. However, necessity of digital system engineering is increasing recently because systems become complicated. Consequently, stability of digital systems is improved so most industrial control systems are designed with digital. Because Using digital design of Industrial control system is expanded, various threatening possibilities such as penetration or destruction of systems are increasing enormously. Domestic and overseas researchers accordingly make a multilateral effort into risk analysis and preparing countermeasures. In this paper, this report chooses common security requirement in industrial control system and nuclear control system through relevant guidelines analysis. In addition, this report suggests the development plan of nuclear cyber security system which will be an essential ingredient of planning approvals.

• Archives of Pharmacal Research
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• v.27 no.11
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• pp.1147-1153
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• 2004

Bladder cancer is a common cancer with high risk of recurrence and mortality. Intravesicle chemotherapy after trans-urethral resection is required to prevent tumor recurrence and progression. It has been known that antioxidants enhance the antitumor effect of bacillus Calmette-Guerin (BCG), the most effective intravesical bladder cancer treatment. Capsaicin, the major pungent ingredient in genus Capsicum, has recently been tried as an intravesical drug for overactive bladder and it has also been shown to induce apoptotic cell death in many cancer cells. In this study, we investigated the apoptosis-inducing effect and alterations in the cellular redox state of capsaicin in MBT-2 murine bladder tumor cells. Capsaicin induced apoptotic MBT-2 cell death in a time- and dose-dependent manner. The capsaicin-induced apoptosis was blocked by the pretreatment with Z-VAD-fmk, a broad-range caspase inhibitor, or Ac-DEVD-CHO, a caspase-3 inhibitor. In addition to the caspase-3 activation, capsaicin also induced cytochrome c release and decrease in Bcl-2 protein expression with no changes in the level of Bax. Furthermore, capsaicin at the concentration of inducing apoptosis also markedly reduced the level of reactive oxygen species and lipid peroxidation, implying that capsaicin may enhance the antitumor effect of BCG in bladder cancer treatment. These results further suggest that capsaicin may be a valuable intravesical chemotherapeutic agent for bladder cancers.

• Proceedings of the SCSK Conference
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• 2003.09a
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• pp.285-290
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• 2003

Living cells are continuously subject to all sorts of stress such as ultraviolet rays on skin cells. Tests made in various laboratories show that when young fibroblasts (Le. at the beginning of their proliferate life) were repeatedly put under stress at subletal doses, they acquired a phenotype similar to Senescence Induced Prematurely by Stress (SIPS). The work presented hereafter was made on a new model of senescence induced prematurely by stress from ultraviolet Brays (UVB). The human fibroblast model was put under repeated UVB stress, causing SIPS. Several ageing biomarkers were used in order to characterise the cells that underwent stress:. an increase in the proportion of positive cells with senescence associated $\beta$-galactosidase activity (SA $\beta$-gal) measured by a specific coloration,. the proportion in the different morphological stages that fibroblasts undergo during culture visualised by microscopic observation,. the expression of genes known for overexpressing during senescence, particularly fibronectin and apolipoprotein J, measured by Real Time-PCR,. the common deletion of 4,977 bp in mitochondrial DNA, evaluated by nested PCR. Studying the variation of these 4 biomarkers, we have evaluated the protective effect of a Laminaria digitata extract (LDE) that can be used as a natural active ingredient for anti-ageing cosmetics.

• Journal of the Korean Dietetic Association
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• v.21 no.4
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• pp.320-332
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• 2015

This study investigated the main dishes of menus at university faculty cafeterias to understand current lunch menu trends. A sample of 1040 menus was collected from Internet homepages of 52 universities between March and May, 2014. The main dishes of menus were categorized into six groups based on main ingredients and cooking methods. The most frequently served main dish ingredient was pork followed by fish/seafood, and poultry. Pork dishes and chicken dishes were mainly roasted, pan fried, or deep fried with various carbohydrate ingredients to bulk them up. Large amounts of chili pepper, corn syrup, and oil were added to improve the bland flavor of these dishes, which contain starchy ingredients. In contrast to pork dishes or chicken dishes, 40.2% of beef dishes was served in a more traditional way as soup. Fewer kinds of fish or seafood were used, and the cooking methods also lacked diversity. In conclusion, main dish menus at university faculty cafeterias have undergone changes in terms of ingredients and cooking methods. Meat dishes cooked using traditional methods are becoming less common, especially for pork and chicken dishes, which are quite sweet, salty, and spicy. Extensive use of carbohydrate ingredients was found in some meat dishes and side dishes in one-dish meals.

• Journal of Aquaculture
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• v.21 no.2
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• pp.89-95
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• 2008

Flounder were fed a reference diet and test diets containing various feed ingredients: mackerel fish meal, meat meal, soybean meal, wheat flour, wheat gluten, corn gluten meal and brewer's yeast. Apparent digestibility was determined using a reference diet with 0.5% chromic oxide indicator and test diets contained 70% reference diet and 30% of the feed ingredient being evaluated. Apparent digestibility coefficients for amino acid and energy in the reference and test diets were determined, and digestibility coefficients for the test ingredients were calculated based on differences in the digestibility of test diets relative to the reference diet. The fish averaging 300 g were held in 2000 L tanks at a density of 20 fish per tank. Feces were collected from three replicate groups of fish using a fecal collection column attached to fish rearing tank. Apparent total amino acids digestibilities(90-95%) of mackerel fish meal, soybean meal, wheat gluten, corn gluten meal and brewer's yeast were higher than those of meat meal and wheat flour(P<0.05). Apparent energy digestibilities(86-98%) of mackerel fish meal, meat meal, soybean meal, wheat gluten and corn gluten meal were significantly higher(P<0.05) than those of wheat flour and brewer's yeast. These results provide useful information about nutrient and energy utilization for flounder.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.20 no.2 s.33
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• pp.132-141
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• 2007

Objectives : The purpose of this study is to consider the definition, history, classification and clinical effect of balneotherapy. Methods : We researched oriental documents and recent sources of balneotherapy. Results and Conclusions : 1. Balneotherapy is medical cure method which uses physical chemistry effects of water. 2. Records of balneotherapy are seen in oriental documents such as Hwangjenaegyeong(黃帝內經), Sinnongbonchogyeong(神農本草經), Jaebyoungwonhuron(諸病源候論), Youmoonsachin(儒門事親), Bonchogangmok(本草綱目) and Donguibogam(東醫寶鑑) etc. 3. Spa can classify eleven types according to ingredient. The types were as following. Simple thermal spirng, Common salt spring, Sodium bicarbonated spring, Sulfate spring, Radioactive spring, Acid spring, Sulfur spring, Carbon dioxide spring, Iron spring, Alum spring & Sulfate-iron spring, Bicarbonatealkaline spring. 4. Physical, chemical and environmental effect of spa therapy have effectiveness on the chronic and we akness disease more than acute disease. And balneotherapy have more effectiveness on digestive disease, pulmonary disease, metabolic disease, circulatory disease, muscle skeletal disease and dermatologic disease than any other diseases.

• Journal of Preventive Medicine and Public Health
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• v.47 no.3
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• pp.177-181
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• 2014

Objectives: A salmonellosis outbreak occurred within a community of Gyeongju residents who ingested catered food from a wedding in June 2009. We aimed to epidemiologically investigate the probable vehicle of the infection. Methods: We conducted a retrospective cohort study on 34 local residents who ingested the wedding food. Results: Among the 34 residents, 31 (91.2%) reported symptoms of infection after eating the food. Among all of the wedding foods, pan-fried foods were highly associated with the diarrheal attack rate. On bacteriological examination, Salmonella species were detected in the pan-fried foods among the leftover foods and in 17 of the 31 stool specimens from the cases. There were five different types of pan-fried foods, but the onset of symptoms was independent of the ingredients used. We found that the pan-fried food was prepared at a food store in Seoul and that eggs were a common ingredient. Conclusions: The major cause of the salmonellosis in this population was presumed to be the pan-fried food prepared with contaminated eggs. These food items might have been partially undercooked because of their irregular shape, which allowed the Salmonella species to survive and multiply before ingestion.