• Biomolecules & Therapeutics
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• v.24 no.4
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• pp.387-394
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• 2016

Sepsis, a serious clinical problem, is characterized by a systemic inflammatory response to infection and leads to organ failure. Toll-like receptor (TLR) signaling is intimately implicated in hyper-inflammatory responses and tissue injury during sepsis. Histone deacetylase (HDAC) inhibitors have been reported to exhibit anti-inflammatory properties. The aim of this study was to investigate the hepatoprotective mechanisms of trichostatin A (TSA), a HDAC inhibitor, associated with TLR signaling pathway during sepsis. The anti-inflammatory properties of TSA were assayed in lipopolysaccharide (LPS)-stimulated RAW264.7 cells. Polymicrobial sepsis was induced in mice by cecal ligation and puncture (CLP), a clinically relevant model of sepsis. The mice were intraperitoneally received TSA (1, 2 or 5 mg/kg) 30 min before CLP. The serum and liver samples were collected 6 and 24-h after CLP. TSA inhibited the increased production of tumor necrosis factor (TNF)-${\alpha}$ and interleukin (IL)-6 in LPS-stimulated RAW264.7 cells. TSA improved sepsis-induced mortality, attenuated liver injury and decreased serum TNF-${\alpha}$ and IL-6 levels. CLP increased the levels of TLR4, TLR2 and myeloid differentiation primary response protein 88 (MyD88) protein expression and association of MyD88 with TLR4 and TLR2, which were attenuated by TSA. CLP increased nuclear translocation of nuclear factor kappa B and decreased cytosolic inhibitor of kappa B ($I{\kappa}B$) protein expression, which were attenuated by TSA. Moreover, CLP decreased acetylation of $I{\kappa}B$ kinase (IKK) and increased association of IKK with $I{\kappa}B$ and TSA attenuated these alterations. Our findings suggest that TSA attenuates liver injury by inhibiting TLR-mediated inflammatory response during sepsis.

• Proceedings of the KWS Conference
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• 2002.10a
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• pp.53-58
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• 2002

Electrical insulation and mechanical properties of the plasma sprayed oxide ceramic coatings were studied before and after the sealing treatment of the ceramic coatings. Plasma sprayed A1$_2$O$_3$-TiO$_2$ coating as the reference coating was sealed using three commercial sealants based on polymer. Penetration depth of the sealants to the ceramic coating was evaluated directly from the optical microscope using a fluorescent dye. It is estimated that the penetration depth of the sealants to the ceramic coating is from 0.2 to 0.5 mm depending on the sealants used. The preliminary test results with a DC puncture tester imply that the dielectric breakdown voltage mechanism of plasma sprayed ceramic coatings has been determined to be a corona mechanism. Dielectric breakdown voltage of the as-sprayed and as-ground samples have shown a linear trend with regard to the thickness showing an average dielectric strength of 20 kV/mm for the thickness scale studied. It is also shown that grinding the coating before sealing and adding fluorescent dye do not agent the penetration depth of sealants. All of the microhardness, two-body abrasive wear resistance, bond strength, and surface roughness of the ceramic coating after the sealing treatment are improved. The extent of improvement is different from the sealants used. However, three-point bending stress of the ceramic coating after the sealing treatment is decreased. This is attributed to the reduced micro-crack toughening effect since the cracks propagate easily through the lamellar of the coating without crack deflection and/or branching after the sealing treatment.

• Journal of Aquaculture
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• v.9 no.2
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• pp.151-157
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• 1996

In order to study the effects of dietary E. compresa on the growth and blood properties in young Israeli strain of common carp (mean. 8 g BW.). Fish were fed the commercial diet (control) and three experimental diets, $1\%,\;5\%\;and\;10\%$ of E. compressa powder were added to the control diet. After four months of feeding trial fish were bled by cardiac puncture and some hematological parameters were analyzed as physiological indices. 1) Following supplementation, positive responses in plasma albumin and glucose levels, and decreased body weight gain, feed efficiency and hematocrit. 2) Condition factor (fatness) in creased up to $50\%$, but decreased with $10\%$ supplementation. 3) Hb, GOT and GPT did not show any remarkable difference among all diet groups.

• Carbon letters
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• v.21
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• pp.23-32
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• 2017

A drop weight impact test was conducted in this study to analyze the mechanical and thermal properties caused by the changes in the ratio of carbon fiber reinforced plastic (CFRP) to ethylene vinyl acetate (EVA) laminations. The ratios of CFRP to EVA were changed from 10:0 (pure CFRP) to 9:1, 8:2, 6:4, and 5:5 by manufacturing five different types of samples, and at the same time, the mechanical/thermal properties were analyzed with thermo-graphic images. As the ratio of the CFRP lamination was increased, in which the energy absorbance is dispersed by the fibers, it was more likely for the brittle failure mode to occur. In the cases of Type 3 through Type 5, in which the role of the EVA sheet is more prominent because it absorbs the impact energy rather than dispersing it, a clear form of puncture failure mode was observed. Based on the above results, it was found that all the observation values decreased as the EVA lamination increased compared with the CFRP lamination. The EVA lamination was thus found to have a very important role in reducing the impact. However, the strain and temperature were inversely propositional.

• Journal of Dental Anesthesia and Pain Medicine
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• v.24 no.2
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• pp.119-128
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• 2024

Background: In pediatric dentistry, fear and anxiety are common among children. Local anesthetics (LA) are widely used to control pain and reduce discomfort in children during dental treatment. Topical anesthetics play a vital role in reducing pain and the unpleasant sensation of a needle puncture in children. Peppermint oil has been extensively used for various diseases. However, its anesthetic properties remain unknown. Peppermint oil, used in mouthwashes, toothpastes, and other topical preparations has analgesic, anesthetic, and antiseptic properties. This study aimed to compare and evaluate pain perception following the topical application of peppermint oil versus lignocaine spray before an intraoral injection in children, aged 8-13 years. Method: Fifty-two children, aged between 8-13 years, who required local anesthesia for dental treatment were divided into two groups of 26 each by simple random sampling (Group 1: 0.2% peppermint oil and Group 2: lignocaine spray). In both groups, physiological measurements (e.g., heart rate) were recorded using pulse oximetry before, during, and after the procedure. Objective pain measurement (Sound Eye Motor (SEM) scale) during administration and subjective measuremeant (Wong-Baker Faces Pain Rating Scale (WBFPRS)) after LA administration were recorded. This was followed by the required treatment of the child. Physiological parameters were compared between the two groups using an independent t-test for intergroup assessment and a paired t-test and repeated-measures ANOVA for intragroup comparisons. The Mann-Whitney U test was used to analyze the pain scores. Results: Intragroup mean heart rates, before, during, and after treatment were statistically significantly different (P < 0.05). However, the intergroup mean pulse rates did not differ significantly between the two groups. The mean WBFPS score in the lignocaine spray group was 4.133 ± 2.06 was statistically different from that of the peppermint oil group (0.933 ± 1.03; P < 0.001^*). The mean SEM score was significantly lower in the peppermint oil group than that in the lignocaine spray group (P = 0.006). No negative effects were observed in this study. Conclusion: 0.2% peppermint oil was effective in reducing pain perception.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.102-107
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• 1999

Several ingredients of kimchi including chinese cabbage, garlic, leek, big green onion, and small green onion were assayed for their chitinase activities. Kimchi with various leek contents (4, 8, 12%) were fermented at 15$^{\circ}C$ for 9 days and the chitinase (EC 3.2.1.14) activity and textural properties were determined. The chitinase activity of the ingredients was in the order of garlic>leek>small green onion>chinese cabbage>big green onion. During fermentation, the chitinase activity of kimchi juice appeared more prominent than that of kimchr tissue, however, it was decreased in all kimchi samples among which the control sample showed a remarkable drop. The activity of chitinase in kimchi tissue increased until 3rd or 5th day of fermentation and then decreased. The puncture force of all kimchi samples decreased and those of leek-added kimchi were higher than those of control. The above results suggested that the addition of leek for kimchi preparation could contribute to the improvement of textural qualities of kimchi due to chitinase activities of leek during fermentation.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.483-487
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• 1988

The viscosity of salt solution and Kimchi juice and salt penetration and hardness of Chinese cabbage were investigated during brining and fermentation at $4-35^{\circ}C$. The rate of salt penetration during brining increased as the temperature and salt concentration increased from 5% to 15% while the effect of temperature on the salt penetration rates(%/hr) was rather reduced as salt concentration increased. The hardness of the cabbage measured by puncture test showed a rapid initial decrease during salting and the viscosity of brine changed little. Fermentation of Kimchi resulted a little increase in viscosity of Kimchi juice while the hardness of the cabbage decreased rapidly as pH reduced to pH 4.2-4.3 and then increased a little thereafter.

• Journal of the Korean Society of Food Culture
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• v.8 no.3
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• pp.267-274
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• 1993

This study was aimed to investigate the changes in textural properties of Korean radish and relevant chemical, enzymatic activities during salting. During salting, pH was decreased and total acidity was increased. The maximum compression and puncture forces of Korean radish were decreased significantly whereas cutting force was increased. From the force-distance curves, the break point and maximum force point disappeared in salted Korean radish whereas these appeared apparently in fresh one. Also, the number of peak obtained by three types of test from salted Korean radish was decreased. Hot water soluble pectin and 0.4% Na-hexametaphosphate soluble pectin were increased whereas 0.05 N-HCl soluble pectin were decreased significantly. Polygalacturonase activity were increased in Korean radish solid(RS) and Korean radish juice(RJ) until 4 days of salting. Pectin esterase activity were decreased in RS and RJ. Cx-cellulase activity did not appear initially, however, they began to show their activities after 2 days of salting and were increased in RJ although it was low.

• Applied Biological Chemistry
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• v.41 no.5
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• pp.372-376
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• 1998

Internal mass transfer during osmotic dehydration of gingers in sugar solution was examined as a function of concentration, temperature and immersion time of those solutions using moisture loss, sugar gain, molality and rate parameter. Influence of osmotic dehydration on browning reaction and texture properties of air dried rehydrated was also evaluated. Increasing the concentration and temperature of sugar solutions increased moisture loss, sugar gain, molality and rate parameter. Water loss and sugar gain were rapid in the first 3 min and then changed gentle slope. Moisture loss during osmotic dehydration using a sugar solution $(60\;Brix,\;80^{\circ}C)$ with 18 min immersion time was 40.05 g moisture/100 g wet ginger which was 52% reduction of initial moisture content in ginger (83.02%, wet basis). The changes of rate parameter were more affected by temperature than by concentration of sugar solution. Minimum browning degree (O.D.=0.027) was carried out by osmotic dehydration in sugar solution $(40\;or\;50\;Brix,\;80^{\circ}C)$ with 15 min immersion time compared to control (O.D.=0.132). Influence of osmotic dehydration on puncture forces of 3 min rehydrated ginger in boiling water were $22{\sim}34%$ of reduction, while blanching treatment had not affected compared to those of control.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.36 no.6
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• pp.638-646
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• 2023

Recently, active research has been conducted to enhance the power characteristics and thermal stability of lithium-ion batteries (LiBs) by modifying separators using a ceramic coating method. However, since the thermal properties and surface features of the separator vary depending on the characteristics of the ceramic powders applied to the separator, it is crucial to manufacture ceramic powders optimized for the separator's performance. In this study, we evaluated the characteristics of three types of α-alumina (A-1, A-2, and A-3) produced with varying dispersant contents and milling times, in addition to commercial α-alumina (AES-11). Subsequently, the optimized powders (A-3) were coated onto the separator using an aqueous binder for comparison with the characteristics of an AES-11 coated separator and an uncoated PE separator. The A-3 coated separator improved electrolyte wettability with a low contact angle (44.69°) and increased puncture strength (538 gf). Furthermore, it exhibited excellent thermal stability, with a shrinkage value of 5.64% when exposed to 140℃ for 1 hour, compared to the AES11 coated separator (6.09%) and the bare PE separator (69.64%).