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인도메타신 소프트 하이드로겔로 부터 약물 방출에 미치는 피부투과촉진제의 영향
남현규,이치호,신영희 한국약제학회 2002 Journal of Pharmaceutical Investigation Vol.32 No.1
We prepared a novel dosage form, peel-off type soft hydrogel using poly(vinyl alcohol), and evaluated the effect of skin penetration enhancer on the indomethacin release from soft hydrogel by in vitro permeation and in vivo absorption test. In this study, we used four enhancers-urea, dimethyl urea, 1,1,3,3-tetramethyl urea, and pirotiodecane (1[2(decylthio)ethyl]azacyclopentane-2-one, HPE-101^??. In addition, we evaluated the primary skin irritation test of soft hydrogel using rabbit. From these results, we could find the pirotiodecane was a prominent enhancer, and soft hydrogel seemed to be safe and have no irritancy.
대체냉매 R436B를 적용한 정수기 냉각수 시스템 신뢰성 평가에 관한 연구
남현규(Hyun-Kyu Nam),배상은(Sangeun Bai),배철호(Cheol-Ho Bai),고정수(Jung-Su Ko),진병주(Byung-Joo Jin),오주철(Ju-Chul Oh) 대한설비공학회 2013 설비공학 논문집 Vol.25 No.8
The alternative refrigerant R436B is applied, to assess the application feasibility for a commercial cooling water system. The characteristic stability was verified by Sealed glass tube test and Autoclave test. R436B is chemically stable with the compressor material. The Oil miscibility test shows the usual compressor oil mixed well with R436B. Through the life acceleration test, the cooling performance is maintained. Though slight changes in oil and capillary tube diameter were found, they were within the permitted range. R436B should be applied to commercial cooling water systems as a simple replacement for the usual refrigerant.
남현규(Hyeon Gyu Nam),장미순(Mi Soon Jang),서경춘(Kyoung Chun Seo),남기호(Ki Ho Nam),박희연(Hee Yeon Park) 한국식품저장유통학회 2013 한국식품저장유통학회지 Vol.20 No.3
This study was conducted to investigate changes in the physicochemical properties (proximate compounds, reducing sugar, organic acid, ATP and related compounds, and free amino acid) of beachu kimchi (BK) with octopus, abalong, squid and webfoot octopus added during its storage at 4℃ for 35 days. The crude protein content of the seafood Kimchi, 1.98~3.41%, was higher than that of the BK. The organic acid level did not significantly differ in the four kinds of seafood during their fermentation, and their malate and succinate contents decreased while their lactate content increased. The levels of the ATP and related compound substances of the hypoxanthine contents were high but decreased during their fermentation. However, 3.40 μmol/g of IMP was detected in the Kimchi with octopus added; 0.67 μmol/g in the Kimchi with abalone added; and 1.80 μmol/g in the Kimchi with squid added after they were fermented for 21 das, but the same were not detected in the BK. The taurine and γ-amino-n-butyric acid contents of the free amino acids in the seafood Kimchi were approximately two to 10 times and 1.5 to three times higher than in the BK, respectively.
남현규(Hyun-Kyu Nam),배철호(Cheol-Ho Bai) 대한설비공학회 2012 설비공학 논문집 Vol.24 No.4
A characteristic behavior of the thermal storage tank for varying thermal load in heat pump water heater was studied. The control method was suggested and applied. By measuring the temperature within the storage tank, the heat pump was ON/OFF controlled. The appropriate measuring position and the size of heat exchanger gives the minimized power consumption of heat pump. As the length of heat exchanger increases, the temperature measuring position goes down of the storage tank and the power consumption increases.
남현규(Hyun-Kyu Nam),배철호(Cheol-Ho Bai),권영철(Yong-Chul Kwon),김성우(Sung-Wool Kim),주의성(Euy-Sung Chu) 대한설비공학회 2011 대한설비공학회 학술발표대회논문집 Vol.2011 No.7
An experimental study was performed to reduce the condensation during the winter operation. The hydrochromic ink was used to detect the condensation in the total heat exchanger. The condensation within the total heat exchanger during the winter operation occurs at the cold wall of the exhaust air. When the air flow rate of the exhaust air is decreased, the condensation temperature of the exhaust air becomes lower and therefore, the condensation is reduced. While the decreasing air flow rate of the supplied air promotes the condensation by raising the condensation temperature of the exhaust air within the total heat exchanger.
개체동결 굴(Crassostrea gigas)을 이용한 굴소스의 향미성분
황석민,김병균,이소정,김선근,남현규,오광수 경상대학교 농업생명과학연구원 2015 농업생명과학연구 Vol.49 No.6
상품가치를 상실한 장기저장 개체동결 굴에서 추출한 복합엑스분의 실용화를 목적으로 이를 주소재 로 제조한 굴소스의 정미성분과 향기성분을 분석하였다. 굴소스 시작품의 수분함량은 60.6%, 조단백 질 8.5%, 염도는 8.3%, 그리고 아미노질소 함량은 539.8mg/100g이었다. 굴소스 시작품의 유리아미 노산 총함량은 7,346.9mg/100g, 주요 유리아미노산은 glutamic acid가 3,799.1mg/100g으로 taurine, urea, proline, glycine 및 alanine 등의 순으로 함량이 많았으며, IMP도 131.6mg/100g 함 유되어 있었다. 굴소스 시작품의 가열향기 성분으로 총 76성분이 동정되었으며, 이들 성분을 group별 로 분류하면 benzaldehyde를 위주로 한 aldehyde류 5종, 1-(2-furanyl)-ethanone을 위주로 한 ketone류 5종, alkane류 6종, ethyl acetate를 위주로 한 ester류 14종, ethyl alcohol과 6-methyl heptanol을 위주로 한 alcohol류 12종, 2-furancarboxyaldehyde와 2-furanmethanol을 위주로 한 furan류 4종, d-limonene과 같은 aromatic compound류 3종, 2,4,6-trimethyl pyridine을 위주로 한 N-containing compound류 13종, hexadecanoic acid를 위주로 한 acid류 13종 및 miscellaneous compound류 1종으로 구성되어 있었다. To develop a high value-added product from individually quick-frozen oyster Crassostrea gigas extract(IQFOE), the oyster sauce was prepared from IQFOE, and its desirable flavor compounds were analyzed. The moisture, crude protein, crude ash, salinity, pH and amino-nitrogen contents of the oyster sauce were 60.6%, 8.5%, 8.2%, 8.3%, 5.7% and 539.8mg/100g, respectively. Regarding the taste-active compounds of the oyster sauce, the free amino acid content was 7,346.9mg/100g, and the major free amino acids were glutamic acid, taurine, proline, glycine and alanine. The inosinic monophosphate contents of the oyster sauce was 131.6mg/100g, and the primary inorganic ions were Na, K, S, and P. Seventy-six volatile compounds were detected in the cooked odor of the oyster sauce. These volatile compounds were composed of 14 esters, including ethyl acetate, 13 nitrogen-containing compounds, including 2, 4, 6-trimethyl pyridine, 13 acids, including hexadecanoic acid, 12 alcohols, including ethyl alcohol and 6-methyl heptanol, 6 alkanes, 5 aldehydes, including benzaldehyde, 5 ketones, including 1-(2-furanyl)-ethanone, 4 furans, including 2-furancarboxaldehyde and 2-furanmethanol, 3 aromatic compounds, including d-limonene, and 1 miscellaneous compound. Esters, acids and nitrogen-containing compounds, and alcohols were the most abundant compounds in the odor of the oyster sauce, with some aldehydes, ketones, and furans.