http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
최선진,허준호,김철위 大韓齒科器材學會 1990 대한치과재료학회지 Vol.17 No.1
The aim of the present investigation was assess the thermal reaction during hardening of representative fourteen commercially available conventional dental amalgam alloys: DA HA HV KA AC CA FC IH MM OT SS SCA SA UT and six high-copper dental amalgam alloys: A-21 KS LA OP PM PA used in Korea. These tests were performed with a thermistor probe (YSI Model 42 SC) using physiograph(MK-IV, Narco, Biosystems, U.S.A.). The peak temperature of the thermal reactions of dental amalgams were determined by the mean value of three measurements. From the experiments, the results were as follows: 1. The results indicate that the peak temperature of exothermic reactions of the conventional amalgams was attained during 7.67 ±1.76℃ and 15.50 ±0.50℃, respectively. 2. The results suggest that the exothermic peak temperature for the high-copper amalgams was considerably higher than those of the conventional amalgams. 3. The results for the recommended ratio revealed significant increases in exothermic reactions and the (+) modified ratio showed significantly less exothermic reactions than the (-) modified ratio. 4. The results show that the peak temperature rise of dental amalgams was attained during 7.17 ±0.29℃ and 24.17 ±0.29℃ according to the type of amalgamators, respectively.
Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers
Choe, Jun-Ho,Nam, Ki-Chang,Jung, Samooel,Kim, Bin-Na,Yun, Hye-Jeong,Jo, Cheo-Run Korean Society for Food Science of Animal Resource 2010 한국축산식품학회지 Vol.30 No.1
To investigate the differences in the quality characteristics between commercial Korean native chicken (KNC) and broiler (CB), nutritive and quality parameters of the two chicken species were determined. The KNC thigh muscle had a lower content of crude fat and higher crude ash than the CB thigh. In regards to the fatty acid composition, KNC breast muscle had a higher content of arachidonic acid (C20:4) than CB. The level of inosine was higher in the CB thigh muscle than KNC but there was little difference in other nucleotide compounds. The KNC breast had higher amounts of glycine, alanine, and proline than CB, which are closely related to high quality meat flavor. The sensory acceptance was not significantly different between the breast and thigh of KNC and CB. However, KNC had higher cohesiveness, chewiness and gumminess than CB, which are indicative of a unique texture property. Based on these results, commercial KNC may have superior nutritional quality, taste, and unique texture when compared with CB. Thus, the consumer preference for KNC may be partially explained by these distinctive quality characteristics.
Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers
Jun Ho Choe,Ki Chang Nam,Samooel Jung,Binna Kim,Hye Jeong Yun,Cheo Run Jo 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.1
To investigate the differences in the quality characteristics between commercial Korean native chicken (KNC) and broiler(CB), nutritive and quality parameters of the two chicken species were determined. The KNC thigh muscle had a lower content of crude fat and higher crude ash than the CB thigh. In regards to the fatty acid composition, KNC breast muscle had a higher content of arachidonic acid (C20:4) than CB. The level of inosine was higher in the CB thigh muscle than KNC but there was little difference in other nucleotide compounds. The KNC breast had higher amounts of glycine, alanine, and proline than CB, which are closely related to high quality meat flavor. The sensory acceptance was not significantly different between the breast and thigh of KNC and CB. However, KNC had higher cohesiveness, chewiness and gumminess than CB, which are indicative of a unique texture property. Based on these results, commercial KNC may have superior nutritional quality, taste, and unique texture when compared with CB. Thus, the consumer preference for KNC may be partially explained by these distinctive quality characteristics.
한국산 인삼의 Polyphenol 분획물의 항산화, Phospholipase A2 및 암세포증식 억제효과
최희진 ( Choe Hui Jin ),한호석 ( Han Ho Seog ),박정혜 ( Park Jeong Hye ),손준호 ( Son Jun Ho ),배종호 ( Bae Jong Ho ),성태수 ( Seong Tae Su ),최청 ( Choe Cheong ) 한국응용생명화학회 2003 Applied Biological Chemistry (Appl Biol Chem) Vol.46 No.3
The polyphenol fractions of Korean ginseng were purified using Sephadex LH-20, MCI gel, Bondapak C_(18), TLC, and HPLC from the 60% acetone soluble fraction. Fraction I showed 48.16%, 79.71% and 43.55% inhibition at 150 ppm against lipid oxidation in the presence of copper ion, superoxide and hydrogen peroxidation. Electron donating abilities of fraction Ⅱ showed 35.17% inhibition at 200 ppm. Fraction Ⅲ showed 48.49% and 25% inhibition at 150 ppm against lipid oxidation in the presence of ferrous ion and hydroxy radical ion. The phospholipase A₂ inhibitory effect of fraction Ⅲ was 48.9% at the concentration of 60 ㎍/m/. The cytotoxic effects of fraction Ⅱ was the highest (73.29% at 0.25 ㎎/m/) among the tested polyphenol fractions.