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高元島,朴賢俊,尹炳局,鄭成伊,朴宣東 대한본초학회 1999 大韓本草學會誌 Vol.14 No.2
The purpose of this study is to observe the effects of Hwanglyuntang on serum reactions of CCI₄ treated rats. In this study the experimental rats were divided five groups(Normal, Control, Sample A, Sample B and Sample C). Under the same condition Normal group was fed basal diet and water, the Control group was injected with carbon tetrachloride(CCI₄, 0.5㎖/㎏) and fed a basal diet for 2 weeks, the Sample A group was injected with carbon tetrachloride(CCI₄, 0.5㎖/㎏) and fed the Hwanglyuntang extract(10㎖/㎏) for 2 weeks, the Sample B group was fed the Hwanglyuntang extract(10㎖/㎏) for 2 weeks and injected with carbon tetrachloride(CCI₄, 0.5㎖/㎏), the Sample C group was fed on the Hwanglyuntang extract(10㎖/㎏) for 2 weeks. The change in GOT, GPT, γ-GPT, ALP, LDH activity and Bilirubin level in blood serum were preasured. The obtained results are summarized as follows : It was found that GOT, GPT, γ-GPT, ALP LDH activity and Bilirubin levels in the blood serum of the sample groups, as compared with control group, sample group was significantly decreased.
Won, Seon Yi,Seo, Jae Soon,Kwak, Han Sub,Lee, Youngseung,Kim, Misook,Shim, Hyoung-Seok,Jeong, Yoonhwa The Korean Society of Food Science and Nutrition 2015 Preventive Nutrition and Food Science Vol.20 No.4
The objective of this study was to compare the effects of adding lactic acid and pectinase, and chaptalization for the quality of apple wine and the production of hazardous compounds (methanol and acetaldehyde). The pH of all of the samples was below 4; therefore, mash seemed to be fermented without any issue. Total acidity was the highest in sample A due to lactic acid addition. Pre-treated groups (samples B, C, and D) showed higher total acidities than that of the control (P<0.05). Pre-treatments might influence the production of organic acids in apple wines. The control and pectinase added sample (sample B) had the lowest alcohol contents. Adding lactic acid produced more alcohol, and chaptalized samples produced more alcohol due to the addition of sugar. Adding pectinase with and without chaptalization was not effective for producing more alcohol. The control sample had significantly higher acetaldehyde content (2.39 mg/L) than the other samples (1.00~2.07 mg/L); therefore, pre-treatments for apple wine fermentation produced a lower amount of acetaldehyde. Among the pre-treated samples, samples C and D showed the lowest acetaldehyde content of 1.00 mg/L and 1.16 mg/L, respectively. On the other hand, a significantly higher amount of methanol was generated for sample A (1.03 mg/L) and sample D (1.22 mg/L) than that of the control (0.82 mg/L) (P<0.05). Adding lactic acid or chaptalization was effective in reducing methanol and acetaldehyde in apple wines.
Species Identification of Korean Nepoidea (Insecta: Hemiptera) through DNA Barcodes
Seon-Yi Kim,Won-Young Choi,Tae-Joong Yoon,Yeon-Jae Bae 한국응용곤충학회 2012 한국응용곤충학회 학술대회논문집 Vol.2012 No.10
Standardized short DNA sequences of the genome provide a DNA barcode for identifying species. Assembling DNA barcode data of regional fauna could provide a new identifying system and it will aid regional and global taxonomic studies and other applied biology. Recently, partial cytochrome c oxidase I (COI) sequences, around 670-bp region of the mitochondrial gene, has been qualified as a good DNA barcode for the identification of insect species. The superfamily Nepoidea includes two families-Belostomatidae and Nepidae. And it contains about 377 species in 23 genera worldwide. In Korea, each family is recognized 4 species 3 genera, respectively. As a part of the Korean insect DNA barcode project, we conducted preliminary DNA barcode study on Korean Nepoidea to provide useful molecular data for aiding accurate identification. This study also tested the effectiveness of a COI barcode in discriminating Korean Nepoidea species. So far, 43 individuals of 8 species belonging to two families were analyzed. We used a 658-bp fragment of COI gene was sequenced. Pairwise sequence divergences were calculated using a Kimura 2-parameter model and constructed neighbor-joining tree to calculate generic differences among species and within species.
Seon Yi Won,Jae Soon Seo,Han Sub Kwak,Youngseung Lee,Misook Kim,Hyoung-Seok Shim,Yoonhwa Jeong 한국식품영양과학회 2015 Preventive Nutrition and Food Science Vol.20 No.4
The objective of this study was to compare the effects of adding lactic acid and pectinase, and chaptalization for the quality of apple wine and the production of hazardous compounds (methanol and acetaldehyde). The pH of all of the samples was below 4; therefore, mash seemed to be fermented without any issue. Total acidity was the highest in sample A due to lactic acid addition. Pre-treated groups (samples B, C, and D) showed higher total acidities than that of the control (P<0.05). Pre-treatments might influence the production of organic acids in apple wines. The control and pectinase added sample (sample B) had the lowest alcohol contents. Adding lactic acid produced more alcohol, and chaptalized samples produced more alcohol due to the addition of sugar. Adding pectinase with and without chaptalization was not effective for producing more alcohol. The control sample had significantly higher acetaldehyde content (2.39 mg/L) than the other samples (1.00∼2.07 mg/L); therefore, pre-treatments for apple wine fermentation produced a lower amount of acetaldehyde. Among the pre-treated samples, samples C and D showed the lowest acetaldehyde content of 1.00 mg/L and 1.16 mg/L, respectively. On the other hand, a significantly higher amount of methanol was generated for sample A (1.03 mg/L) and sample D (1.22 mg/L) than that of the control (0.82 mg/L) (P<0.05). Adding lactic acid or chaptalization was effective in reducing methanol and acetaldehyde in apple wines.