Abstract: The present invention relates to antibody-drug conjugates (ADCs) wherein a plurality of active agents are conjugated to an antibody through at least one branched linker. The branched linker may comprise a branching unit, and two active agents are coupled to the branching unit through a secondary linker and the branching unit is coupled to the antibody by a primary linker. The active agents may be the same or different. In certain such embodiments, two or more such branched linkers are conjugated to the antibody, e.g., 2-4 branched linkers, which may each be coupled to a different C-terminal cysteine of a heavy or light chain of the antibody. The branched linker may comprise one active agent coupled to the branching unit by a first branch and a second branch that comprises a polyethylene glycol moiety coupled to the branching unit. In certain such embodiments, two or more such branched linkers are conjugated to the antibody, e.g.

Abstract: A self-healing alloy contains 5 to 11% by weight of molybdenum (Mo), iron (Fe) as a remainder, and unavoidable impurities. A method for manufacturing the self-healing alloy includes heat treating the alloy or preparing an alloy raw material powder and sintering, homogenizing, and cooling the alloy raw material powder.

Abstract: Disclosed herein is a method of preparing a deer bone extract in which deer bones are subjected to extraction at normal pressure and extraction under pressure to minimize decomposition of deer bone-derived gangliosides by heat and to increase protein extraction yield.

Abstract: The present invention provides a process for preparing snacks and snacks prepared thereby, characterized by introducing one or more amino acids selected from the group consisting of glycine, lysine and cystein into raw materials in preparing a wheat-based snack or a potato snack by a conventional process. According to the present invention, snacks may be provided that have much lower acrylamide levels to secure reliability and safety for consumers, while still maintaining such properties as taste, color and texture.