• Title/Summary/Keyword: water control

Search Result 12,102, Processing Time 0.053 seconds

Effect of Repeated MSG Administration on Cognitive Ability and Anxiety of Juvenile Rats (MSG의 반복투여가 어린랫드의 인지능력과 기억력에 미치는 영향)

  • Lee, Hae-Nim;Choo, Gang-Sik;Shin, Seong-Ah;Park, Jung-Joon;Lee, Se-Geun;Kim, Se-Woon;Kim, Hyun-Sun;Lee, Song-Hee;Lim, Jeong-Min;Kim, Hyeong-Jin;Park, Young-Seok;Kim, Sang-Ki;Park, Byung-Kwon;Kim, Byeong-Soo;Jung, Ji-Youn
    • Journal of Food Hygiene and Safety
    • /
    • v.30 no.1
    • /
    • pp.120-125
    • /
    • 2015
  • The objective of this study is to investigate the effect of MSG on cognitive function and anxiety by the T-maze and elevated-plus-maze test and repeated oral dose toxicity in SD rat of MSG. The rats were treated with MSG of control group, low group (3 g/kg) and high group (5 g/kg) intragastrically for 4 weeks, respectively. We examined the body weight, the clinical signs, T-maze, Elevated-plus-maze, hematological analysis and serum biochemical analysis, we also observed the histopathological changes of liver, kidney in rats. No significant differences in body weights, biochemical analysis and histopathological observations between control and MSG treatment group were found. In the elevated plus maze (EPM), MSG-treatment group has more open arm visited than controls. MSG-treatment group has been more activated in T-maze test. These data indicate the continuous high MSG intake could be increased the anxiety and could be decreased cognitive ability. In conclusion, MSG is physiologically safety, but high MSG intake could be increased the anxiety and could be decreased cognitive ability in juvenile rat.

Effect of Mushroom (Lentinus Tuber-Regium) Powder on the Bread Making Properties of Wheat Flour (버섯(Lentinus Tuber-Regium)분말 첨가가 제빵 특성에 미치는 영향)

  • Lee, Min-Jeong;Kyung, Kyu-Hang;Chang, Hak-Gil
    • Korean Journal of Food Science and Technology
    • /
    • v.36 no.1
    • /
    • pp.32-37
    • /
    • 2004
  • Effects of mushroom powder on physicochemical characteristics of dough and bread-making properties were studied. In mixogram test, addition of 2-10% mushroom powder increased water absorption from 67,0 to 79%. Peak time, peak height, band width, and seven minute height of mushroom-wheat flour composite were similar to those of control. Sedimentation and P.K. values decreased with increasing amount of mushroom powder In amylogram test, no significant difference was observed in gelatinization temperature between control and mushroom powder-added dough. Peak viscosity increased with increasing amount of mushroom powder, Highest loaf volume was attained when 2 and 4% mushroom powders were added, whereas decreased above 6%. Bread weight and L value of crust increased with increasing amount of mushroom powder whereas 'a' value decreased. As the amount of mushroom powder increased, L value of crumb color decreased. No significant difference in springiness and adhesiveness was observed between control and mushroom-wheat composite flour bread whereas chewiness and gumminess, increased with increasing amount of mushroom powder, Hardness generally increased as the amount of mushroom powder increased. Mushroom powder caused bread staling at both storage temperatures ($4^{\circ}C\;and\;25^{\circ}C$). Although sensory value decreased with increasing mushroom powder, use of mushroom powder to replace up to 4% wheat flour is recommended in making bread.

Role of Catecholamines in Ventricular Fibrillation (Catecholamines에 관(關)하여 -제4편(第四編) : 심실전동발생(心室顫動發生)에 있어서의 catecholamines의 의의(意義)-)

  • Lee, Woo-Choo
    • The Korean Journal of Pharmacology
    • /
    • v.19 no.1
    • /
    • pp.15-35
    • /
    • 1983
  • Although it has been well known that ventricular fibrillation is the most important complication during hypothermia, much investigation has failed to show the exact nature of the etiology of ventricular fibrillation. Recently, there has been considerable research on the relationship between sympathetic activity and ventricular fibrillation under hypothermia. Cardiac muscle normally contains a certain amount of norepinephrine and the dramatic effect of this catecholamines on the cardiac muscle is well documented. It is, therefore, conceivable that cardiac catecholamines might exert an influence on the susceptibility of heart muscle to tachycardia, ventricular fibrillation and arrhythmia, under hypothermia. Hypothermia itself is stress enough to increase tonus of sympatheticoadrenal system. The normal heart is supplied by an autonomic innervation and is subjected to action of circulating catecholamines which may be released from the heart. If the reaction of the heart associated with a variable amount of cardiac catecholamines is. permitted to occur in the induction of hypothermia, the action of this agent on the heart has not to be differentiated from the direct effects of cooling. The studies presented in this paper were designed to provide further information about the cardio-physiological effects of reduced body temperature, with special reference to the role of catecholamines in ventricular fibrillation. Healthy cats, weighing about 3 kg, were anesthetized with pentobarbital(30 mg/kg) intraperitoneally. The trachea was intubated and the endotracheal tube was connected to a C.F. Palmer type A.C. respirator. Hypothermia was induced by immersing the cat into a ice water tub and the rate of body temperature lowering was $1^{\circ}C$ per 5 to 8 min. Esophageal temperature and ECG (Lead II) were simultaneously monitored. In some cases the blood pH and serum sodium and potassium were estimated before the experiment. After the experiment the animals were killed and the hearts were excised. The catecholamines content of the cardiac muscle was measured by the method of Shore and Olin (1958). The results obtained are summarized as follows. 1) In control animal the heart rate was slowed as the temperature fell and the average pulse rates of eight animals were read 94/min at $31^{\circ}C$, 70/min at $27^{\circ}C$ and 43/min at $23^{\circ}C$ if esophageal temperature. Ventricular fibrillation was occurred with no exception at a mean temperature of $20.3^{\circ}C(21-l9^{\circ}C)$. The electrocardiogram revealed abnormal P waves in each progressive cooling of the heart. there was, ultimately, a marked delay in the P-R interval, QRS complex and Q-T interval. Inversion of the T waves was characteristic of all animals. The catecholamines content of the heart muscle excised immediately after the occurrence of ventricular fibrillation was about thirty percent lower than that of the pre-hypothermic heart, that is, $1.0\;{\mu}g/g$ wet weight compared to the prehypothermic value of $1.41\;{\mu}g/g$ wet weight. The changes of blood pH, serum sodium and potassium concentration were not remarkable. 2) By the adrenergic receptor blocking agent, DCI(2-3 mg/kg), given intramuscularly thirty minutes before hypothermia, ventricular fibrillation did not occur in one of five animals when their body temperature was reduced even to $16^{\circ}C$. These animals succumbed at that low temperature, and the changes of heart rate and loss of myocardial catecholamines after hypothermia were similar to those of normal animals. The actual effect of DCI preventing the ventricular fibrillation is not predictable. 3) Administration of reserpine(1 mg/kg, i.m.) 24 hours Prior to hypothermia disclosed reduced incidence of ventricular fibrillation, that is, six of the nine animals went into fibrillation at an average temperature of $19.6^{\circ}C$. By reserpine myocardial catecholamines content dropped to $0.045\;{\mu}g/g$ wet weight. 4) Bretylium pretreatment(20 mg/kg, i.m.), which blocks the release of catecholamines, Prevented the ventricular fibrillation under hypothermia in four of the eight cats. The pulse rate, however, was approximately the same as control and in some cases was rather slower. 5) Six cats treated with norepinephrine(2 mg/kg, i.m.) or DOPA(50 mg/kg) and tranylcypromine(10 mg/kg), which tab teen proved to cause significant increase in the catecholamines content of the heart muscle, showed ventricular fibrillation in all animals under hypothermia at average temperature of $21.6^{\circ}C$ and the pulse rate increased remarkably as compared with that of normal. Catecholamines content of cardiac muscle of these animals markedly decreased after hypothermia but higher than control animals. 6) The functional refractory periods of isolated rabbit atria, determined by the paired stimulus technique, was markedly shortened by administration of epinephrine, norepinephrine and isoproterenol. 7) Adrenergic beta-blocking agents, such as pronethalol, propranolol and sotalol(MJ-1999), inhibited completely the shortening of refractory period induced by norepinephrine. 8) Pretreatment with either phenoxftenbamine or phentolamine, an adrenergic alphatlocking agent, did not modify the decrease in refractory period induced by norepinephrine. From the above experiment it is possible to conclude that catecholamines play an important role in producing ventricular fibrillation under hypothermia. The shortening of the refractorf period of cardiac muscle induced by catecholamines mar be considered as a partial factor in producing ventriculr fibrillaton and to be mediated by beta-adrenergic receptor.

  • PDF

Eco-friendly remediation and odor control of a contaminated urban stream using beneficial microorganisms (생물증강법을 이용한 도심 오염 소하천의 친환경적 수질정화 및 악취제어)

  • Chang, Jae-Soo;Song, Jikyung;Kim, In-Soo;Yoo, Jangyeon;Koh, Sung-Cheol
    • Korean Journal of Microbiology
    • /
    • v.51 no.4
    • /
    • pp.389-397
    • /
    • 2015
  • Dongchun, one of the representative streams in urban area, is a downstream that is connected to Hogyechun, Bujeonchun, Jeonpochun, Danggamchun, and Gayachun as its upstream. Hogyechun has been mostly covered with concrete structures for decades, causing sewage pollution from the upstream, overflow of the downstream region and other serious pollution that gave rise to many civil complaints from the residents nearby. In this study, we analyzed 3 stations, including control station for water quality and malodor changes of Hogyechun after applying the microbial augmentation (BM-2) for a few months including the rainy season. Amounts (g/h) of DO in the middle site (Middle) and the downstream site (Borim) increased by 1.7 times compared with the upstream site (Chuhae) after augmentation for about 2 months. Amounts (g/h) of COD and $NO_3{^-}N$ decreased by 2 and 1.7 times, respectively, in the middle and downstream sites while SS increased by 7.5 and 22 times in the middle and downstream sites, respectively. Moreover, odor removal efficiencies at the middle and downstream sites were 65% and 19%, respectively, indicating the microbial activity in reduction of malodor in the polluted stream. The dominant microbial species of the sampling sites were Hydrogenophaga caeni, Sphaerotilus natans, Acidovorax radicis, Acidovorax delafieldii, and Cloacibacterium rupense. Densities of the two species Sphaerotilus natans and Acidovorax delafieldii were significantly increased in the middle site after augmentation which possessed potential odor removal and denitrification activity, respectively. Potential pathogens (e.g., Arcobacter cryaerophilus) were also removed from the middle site after the implementation.

Quality Characteristics of Nelumbo nucifera G. Tea White Bread with Hemicellulase (헤미셀룰라아제를 첨가한 백련차 식빵의 품질 특성)

  • Kim, Young-Sook;Kim, Mun-Yong;Chun, Soon-Sil
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.37 no.10
    • /
    • pp.1294-1300
    • /
    • 2008
  • Nelumbo nucifera G. tea white breads were prepared by the addition of 0.01, 0.02, 0.03, and 0.04% hemicellulase to flour of the basic formulation. The experiments and control were then compared in terms of quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities in order to determine the optimal ratio of hemicellulase in the formulation. There were no significant differences in pH and total titratable acidity of dough among the experiments. Fermentation power of dough expansion were increased as incubation time increased. Baking loss was the highest at the 0.04% addition level, while the lowest at the 0.01% level. As hemicellulase content increased, pH, hardness, and fracturability of bread decreased, while total titratable acidity, specific volume, and resilience increased. Water content and lightness were the highest in the control bread samples, and yellowness was maximal in the 0.01% group. Bread made by the addition of hemicellulase had significantly higher greenness and flavor than the control group. Color, consistency, and springiness of crumb, density and uniformity of crumb pore, softness, chewiness, overall acceptability, lotus leaf flavor, delicious taste, astringency, bitterness, and off-flavor were not significantly different among the samples. The results indicate that adding 0.02$\sim$ 0.03% hemicellulase in N elumbo nucifera G. tea white bread is optimal for quality and provides a product with reasonably high overall acceptability.

Quality Characteristics and Antioxidant Activities of Sulgidduk (Rice Cake) Added with Chia (Salvia hispanica L.) Seed Powder (치아시드 분말을 첨가한 설기떡의 품질 특성 및 항산화 활성)

  • O, Hyeonbin;Choi, Byung Bum;Kim, Young-Soon
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.46 no.1
    • /
    • pp.61-67
    • /
    • 2017
  • Chia seed (Salvia hispanica L.) originated from Central America is a highly nutritious food containing large amounts of linolenic acid, dietary fiber, and protein. This study investigated the quality properties and antioxidant activities of Sulgidduk prepared with chia seed powder as a functional material. Freeze-dried chia seed powder was replaced with 0, 1, 3, 5, and 7% of rice flour. The addition of chia seed powder did not affect water content, whereas the pH value of the chia seed group decreased as compared to the control. For color measurements, a and b values increased as the amount of chia seed powder increased, whereas L value decreased. Hardness and chewiness of Sulgidduk with chia seed powder were lower than those of the control, whereas springiness of the chia seed group was higher than that of the control. Cohesiveness was not significantly different in all samples. According to retrogradation analysis based on changes in hardness during storage, it was confirmed that addition of chia seed powder inhibited aging of Sulgidduk. Retrogradation of CSP5 was the slowest. Consumer acceptability analysis did not show significant differences in all samples. Total polyphenol and flavonoid contents tended to significantly increase as chia seed content increased. DPPH and ABTS radical scavenging activities of Sulgidduk were also elevated due to addition of chia seeds. From the results, addition of chia seed softened texture, inhibited aging, and enhanced antioxidant activities of Sulgidduk. It is concluded that addition of 5% chia seed powder, which showed high effectiveness for aging, is the most suitable for commercialization.

Thioredoxin Peroxidase Manifestation in Radiation-Induced White Rat Lung Tissues (방사선 조사후 손상된 백서 폐조직에서의 Thioredoxin Peroxidase의 발현)

  • Chong, Seong-Cheoll;Park, Joon-Seong;Park, Jee-Won;Lee, Sun-Min;Park, Kwang-Joo;Hwang, Sung-Chul;Lee, Yi-Hyeong;Hahn, Myung-Ho;Oh, Young-Taek;Kim, Hyung-Joong
    • Tuberculosis and Respiratory Diseases
    • /
    • v.47 no.5
    • /
    • pp.650-659
    • /
    • 1999
  • Background/Aims: It is well recognized that all aerobic cells have the protective mechanisms in order to minimize the tissue damage induced by various reactive oxygen species(ROS). Thioredoxin peroxidase(TPX) which has been recently identified and characterized functions to convert peroxide to water. The protein is also found in various subtypes(TPX-A & B, MER5, HS22 and HORF-06) and is known to be ubiquitous in most human cells. Especially, ischemic brain injuries, partial hepatectomy and radiation induced DNA damages. In treating lung cancer, radiation therapy has a major place in the local control and the relief of symptoms, but radiation induced free radical injury and resulting pulmonary fibrosis has been the major drawback of the therapy. However, little is known about the protective mechanisms and biologic modulations against radiation-induced tissue damages. Methods: Eighteen mice were divided into six groups, 3 in each group, and fifteen had received 900cGy of radiation. The mice were sacrificed according to the pre determined time schedule; immediate, 1, 2, 3 and 6 weeks after irradiation. Extracts were made from the lungs of each mice, Western blot analysis of various subtypes of TPX were done after SDS-P AGE. Examination of H & E stained slides from the same irradiated specimens and the control specimens were also performed. Results: No difference in the intensity of the immunoreactive bands in the irradiated lung samples of the mice compared to the unirradiated control was observed regardless of the time intervals, although H & E examination of the sample specimens demonstrated progressive fibrotic changes of the irradiated lung samples. Conclusion: In conclusion, according to our data, it is suggested that various thioredoxin peroxidase subtypes and catalase which are known to be increased in many repair processes may not be involved in the repair of the radiation injury to the lung and subsequent fibrosis.

  • PDF

Effects of Salt-Fermented Fish and Chitosan Addition on the Pectic Substance and the Texture Changes of Kimchi during Fermentation (김치의 발효과정 중 펙틴질과 조직감의 변화에 대한 젓갈과 Chitosan첨가의 영향)

  • 안선정;이귀주
    • Korean journal of food and cookery science
    • /
    • v.11 no.3
    • /
    • pp.309-315
    • /
    • 1995
  • This study was conducted to examine the effects of fish sauces from shrimp and anchovy and chitosan on the changes in pH, acidity, texture, and pectin fraction during Kimchi fermentation. Also, we conducted sensory evaluation on the textural properties of various Kimchis. The results were as follows: During fermentation, pH was decreased in the order of fermented anchovy sauce, fermented shrimp and control. And acidify was increased in the same order. But the addition of chitosan retarded the decrease in pH and increase in acidity. The compression force of various Kimchis during fermentation was decreased in the rder of fermented anchovy sauce, fermented shrimp, control and the addition of chitosan. During fermentation, hot water soluble pectin (HWSP) of control, fermented shrimp and fermented anchovy sauce increased whereas HCI soluble pectin (HCISP) in there treatments decreased. On the while, HWSP decreased and HCISP increased by addition of chitosan. Sensory score for the texture parameters such as hardness, crispness and chewiness of various Kimchis after the 3rd and 5th days of fermentation showed that hardness, crispness and chewiness were higher in chitosan treatment than in other treatments. The pH and acidity, compression force of Kimchis were appeared to be most highly correlated with crispness, showing that pH and compression force gave positive correlation and acidity gave negative correlation with crispness respectively. From the above results, chitosan addition was observed to infuluence the textural properties of Kimchi and their pectic substance.

  • PDF

Effects of laser-irradiated dentin on shear bond strength of composite resin (레이저 처리가 상아질과 복합 레진의 결합에 미치는 영향)

  • Kim, Sung-Sook;Park, Jong-Il;Lee, Jae-In;Kim, Gye-Sun;Cho, Hye-Won
    • The Journal of Korean Academy of Prosthodontics
    • /
    • v.46 no.5
    • /
    • pp.520-527
    • /
    • 2008
  • Purpose: This study was conducted to evaluate the shear bond strength of composite resin to dentin when etched with laser instead of phosphoric acid. Material and methods: Recently extracted forty molars, completely free of dental caries, were embedded into acrylic resin. After exposing dentin with diamond saw, teeth surface were polished with a series of SiC paper. The teeth were divided into four groups composed of 10 specimens each; 1) no surface treated group as a control 2) acid-etched with 35%-phosphoric acid 3) Er:YAG laser treated 4) Er,Cr:YSGG laser treated. A dentin bonding agent (Adapter Single Bond2, 3M/ESPE) was applied to the specimens and then transparent plastic tubes (3 mm of height and diameter) were placed on each dentin. The composite resin was inserted into the tubes and cured. All the specimens were stored in distilled water at $37^{\circ}C$ for 24 hours and the shear bond strength was measured using a universal testing machine (Z020, Zwick, Germany). The data of tensile bond strength were statistically analyzed by one-way ANOVA and Duncan's test at ${\alpha}$= 0.05. Results: The bond strengths of Er:YAG laser-treated group was $3.98{\pm}0.88$ MPa and Er,Cr:YSGG laser-treated group showed $3.70{\pm}1.55$ MPa. There were no significant differences between two laser groups. The control group showed the lowest bond strength, $1.52{\pm}0.42$ MPa and the highest shear bond strength was presented in acid-etched group, $7.10{\pm}1.86$ MPa (P < .05). Conclusion: Laser-etched group exhibited significantly higer bond strength than that of control group, while still weaker than that of the phosphoric acid-etched group.

Improvement of Tomato Seedling Quality under Low Temperature by Application of Silicate Fertilizer (저온 저장 시 규산 처리에 의한 토마토 묘소질 향상)

  • Vu, Ngoc-Thang;Tran, Anh-Tuan;Le, Thi-Tuyet-Cham;Na, Jong-Kuk;Kim, Si-Hong;Park, Jong-Man;Jang, Dong-Cheol;Kim, Il-Seop
    • Journal of Bio-Environment Control
    • /
    • v.26 no.3
    • /
    • pp.158-166
    • /
    • 2017
  • The object of this study was to improve tomato seedling quality in low temperature(below 7, $10^{\circ}C$ during night time or daily mean air temperature was $18^{\circ}C$) by application of silicate fertilizer. Six different silicate fertilizer concentrations (8, 16, 32, 64, 128, and 256mM) or water as the control were applied to tomato seedlings twice a week for 20 days. Positive effects were observed in the growth parameters of the seedlings treated with 16 and 32mM silicate fertilizer; the most effective concentration of silicate at which seedlings showed the best performance was 16mM. However, a high concentration of silicate (256mM) caused negative effects on the growth. The transpiration rate decreased alongside with the increase of silicate concentration up to 32mM, possibly due to the increased stomatal diffusive resistance. Silicate stimulated the growth and development of tomato seedlings, resulting in increased growth parameters and root morphology. However, no significant differences were observed among treatment numbers of soil-drenching wuth the silicate (6, 10, or 20 times with 16mM) for 20 days, suggesting that silicate treatment with 6 times may be sufficient to induce the silicate effects. The application of 16mM of silicate fertilizer reduced relative ion leakage and chilling injury during low temperature storage. In addition, the seedlings treated with silicate fertilizer recovered faster than those without silicate treatment after low temperature storage.