• Title, Summary, Keyword: G.C Content

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Nucleotide Sequences of an Aphid ribosomal RNA Unit (진딧물의 전 ribosomal RNA 염기배열)

  • Kwon, Tae-Young;An, Seung-Lak;Song, Cheol;Park, Jong-Kyun;Kim, Young-Sub;Hwang, Jae-Sam;Kwon, O-Yu
    • Journal of Life Science
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    • v.8 no.1
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    • pp.32-39
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    • 1998
  • The length and G/C concent of regions of an aphid rDNA unit that spans 13,061bo with 59% G/C content. flolowing belowing below are the those results, 5’ETS is 843bp in length with 69% G/C content, 18S is 2,469bp in length with 59% G/C content, ITS I is 229bp in length with 70% G/C content, 5.8S is 160bp in length with 63% G/C content, ITS II is 325bp in length with 70% G/C content, 28S is 4, 147bp in length with 60% G/C content, IGS is 4,888bp in length with 55% G/C content.

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Quantitative Analysis and Varietal Difference of Cyanidin 3-glucoside in Pigmented Rice

  • Park, Sun-Zik;Lee, Jong-Hoon;Han, Sang-Jun;Kim, Hong-Yeol;Ryu, Su-Noh
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.43 no.3
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    • pp.179-183
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    • 1998
  • The cyanidin 3-glucoside (C3G) extracted from pigmented rice seeds in 0.5% TFA (Trifluoro acetic acid) -95% ethanol was separated by High Performance Liquid Chromatography (HPLC). A HPLC system using a Develosil ODS-5 column and 0.1 % TFA-$H_2O$~0.1 % TFA-$CH_3CN$ gradient elution was selected for separation and quantitative determination of C3G. Regression equation obtained for the standard content of C3G pigment was as Y=21.95293$^*$X-14.726771 (r=0.99$^{**}$). Using this method, 326 domestic and introduced collections were evaluated for the C3G content. The Korean bred cultivar 'Heugjinjubyeo', showed highest C3G content (552 mg/100g seed) among the tested cultivars. Among the pigmented rice cultivars ten cultivars were selected for containing a high content of C3G. The content of C3G per 100g seeds was in high order as follows: Heugjinjubyeo (552mg)>Cheng Chang (321mg)>Kilimgeugmi (240mg)>PI160979-2 (224mg)>Hong Shei Lo (221mg)>Heugnambyeo (191 mg)>Mitak =PIl60979-1 (186mg)>Suwon425 (163mg)>Sanghaehyanghyeolla (108mg). The C3G pigment was not detected in the common white rice cultivars.

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Optimization of Hot-Water Extraction Conditions for Preparation of Polyphenol and Gallic Acid from Acorn (도토리의 Polyphenol 및 Gallic Acid 성분의 열수 추출조건 최적화)

  • Kim, Seong-Ho;Lee, Jin-Man
    • Korean Journal of Food Preservation
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    • v.15 no.1
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    • pp.58-65
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    • 2008
  • The Acorn (Quercus acutissima CARRUTHERS), which contains a large quantity of tannin, should be developed as a processed food as the acorn is rich in natural antioxidants and other valuable components. Accordingly, acorn extraction conditions for polyphenol and gallic acid (both antioxidants) were investigated by response surface methodology. The content of polyphenols were determined under 16 different extraction conditions based upon a central composite design. The parameters varied over $30-70^{\circ}C$ of extraction temperature, 1-5 h of extraction time, and 5-25 mL/g of solvent ratio, Gallic acid extraction was optimal at $60-100^{\circ}C$ extraction temperature, 1-5 h of extraction time, and 5-25 mL/g of solvent ratio, Epicatechin content was highest at $56.77^{\circ}C$, 4.16 hand 22.38 mL/g. Catechin content was highest at $52.37^{\circ}C$, 2h and 23.59 mL/g. The maximum catechin content was $91.30{\mu}g/mL$. Epigallocatechin content was influenced by extraction temperature and time. The maximum epigallocatechin content was $1,066.56{\mu}g/mL$ at $61.42^{\circ}C$, 4.17h, and 9.25 mL/g. The maximum value of epicatechingallate content was $125.39{\mu}g/mL$ at $47.72^{\circ}C$, 3.04h, and 24.93mL/g. Epigallocatechingallate content was influenced principally by solvent ratio and the maximum content was $61.38{\mu}g/mL$ at $48.11^{\circ}C$, 2.96h, and 24.95mL/g. The total polyphenol content was maximal at $1,332.75{\mu}g/mL$, after extraction at $61.50^{\circ}C$, 4.24h, at 9.71mL/g. The higher the extraction temperature and the longer the extraction time, the greater the polyphenol content. Gallic acid content was highest, the maximal level was $30.51{\mu}g/mL$ after $65.84^{\circ}C$, 1.65h at 17.17 mL/g, and this was influenced principally by extraction time and solvent ratio.

Tin Content of Canned Orange Juice during Storage under the Different Canning Conditions (캔오렌지쥬스의 제조조건에 따른 저장중 주석함량의 변화)

  • 장재권
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.1
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    • pp.75-79
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    • 1998
  • The effects of filling amount and temperature of orage juices on the release of tin from can were investigated according to storage period and temperature. For the experiment, the orange juice in can with the full weight of 200g were filled respectively with 170g, 180g, 190g, respectively, changing filling temperature to 8$0^{\circ}C$, 88$^{\circ}C$, 93$^{\circ}C$. In the case of 170g orange juice content all samples with the filling temperature at 8$0^{\circ}C$, 88$^{\circ}C$, 93$^{\circ}C$ and the storage temperature at 4$^{\circ}C$, 26$^{\circ}C$, 4$0^{\circ}C$ surpassed 150ppm(the permitted limit of tin) of released tin content after 30 days in ascending order. In the case of 180g orange juice content, all samples except the one with the filling temperature at 93$^{\circ}C$ and storage temperature at 4$^{\circ}C$, which took 90 days to surpass the limit, surpassed 150ppm of released tin content after 30days. In the case of 190g orange juice content, the samples with the filling temperature of 88$^{\circ}C$ and 93$^{\circ}C$ and with the storage temperature at 4$0^{\circ}C$ took 60 days to reached to the limit, while the samples with the storage temperature at 4$^{\circ}C$ and 26$^{\circ}C$ contained within the 150ppm limit for 240 days. The vacuum of can increased as the filling temperature was increased, and the sample with higher filling amount and temperature at the lower storage temperature decreased the release of tin.

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Changes of Bovine Colostral Immunoglobulin G on Processing Conditions (가공처리조건이 초유 Immunoglobulin G의 변화에 미치는 영향)

  • 이수원;양동훈;황보식;이승환
    • Food Science of Animal Resources
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    • v.21 no.3
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    • pp.265-271
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    • 2001
  • We investigated changes of immunoglobulin G (IgG) concentrations by heating and drying condition. Also it is performed to group for commercial product by promoting of IgG preservation and reducing of protein denaturation. The result was that content of IgG in colostrum was higher than normal milk. Especially, IgG content of colostrum within 12 hrs after parturition was over 44.67mg/ml and it is 60 times of normal milk. IgG contents was reduced rapidly according as passage of the time. IgG content of the sample heating at 30min at 65$^{\circ}C$ was still a little higher that heating for 10sec at 72$^{\circ}C$. IgG denaturation of heat treatment at 100$^{\circ}C$ for 10sec was lower than at 85$^{\circ}C$ for 30min. We investigated the changes of IgG concentrations of kinds of market milk different with heating processing. This result showed that IgG denaturation ratio by ultra high temperature pasteurization (UHT) was higher than long time low temperature pasteurization (LTLT). On the other hands, IgG content by spray drying was 14.5mg/g and freezing drying was 10.8mg/g. It showed that denaturation of protein content by freezing drying was more than spray drying.

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Morphological Characteristics and Antioxidant Activity Changes in 'Autumn Sense' Hardy Kiwi (Actinidia arguta) as Honey Plant during Fruit Ripening

  • Park, Youngki
    • Journal of Apiculture
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    • v.32 no.4
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    • pp.327-332
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    • 2017
  • In this study, we studied the changes in antioxidant activity of Actinidia arguta fruit of Autumn Sense cultivar during fruit ripening. The aim of this investigation was to find the knowledge of the changes of physiochemicals associated with fruit quality, antioxidant properties (free-radical scavenging activity and reducing power), total phenolics and vitamin C during fruit ripening. The highest free-radical scavenging activity (at $100{\mu}g/ml$) and reducing power (at $100{\mu}g/ml$) in A. arguta fruit were 78.57% and 0.22, respectively. Total phenolic content and vitamin C content in fruit of 10 days after fruit set were $639.48{\mu}g/g$ and $1052.2{\mu}g/g$, respectively. In general, the antioxidant activity and the related parameters, including total phenolic content and vitamin C content decreased during fruit ripening. These results improve knowledge of the effect of ripening on the antioxidant activity and related compounds contents that could help to establish the optimum A. arguta fruit harvest data for various usages.

Diallel Analysis for Cyanidin-3-glucoside Content in Pigmented Rice (이면교배에 의한 흑자색미 안토시아닌 함량의 유전분석)

  • Kwon, Soon-Wook;Han, Sang-Jun;Kim, Hong-Yeol;Ryu, Su-Noh
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.53 no.spc
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    • pp.58-64
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    • 2008
  • A complete diallel cross was performed to determine the inheritance of 1,000 grain weight of brown rice and cyanidin-3-glucoside (C3G) content and combining ability of five pigmented rice that showed different level of C3G content. Parents and F1 of 20 crosses were evaluated for 1,000 grain weight of brown rice and C3G content which extracted from pigmented rice grain with 0.1% trifluoroacteic acid (TFA) in 95% EtOH. For 1,000 grain weight of brown rice and C3G content, both additive and dominant gene effects were detected and the dominance was partial and there were more dominant alleles than recessive ones. Genetic parameters pointed out that there are significant additive and dominant effects and the additive effect is bigger than the dominant one for both grain weight and C3G content. The frequency of negative alleles were higher than positive alleles. Narrow sense heritability estimates were 0.66 for grain weight of 1,000 brown rice and 0.70 for C3G contents. General combining ability (GCA) effects and specific combining ability (SCA) effects were highly significant and GCA effects were drastically higher than SCA ones. It indicates that the inheritance of the C3G contents is controlled mainly by additive genetic factor.

A Study on the Measurement of Moisture Content in the Organic Soils (유기질토의 함수비 측정에 관한 연구)

  • Park, Sung-Sik;Choi, Sun-Gyu;Ryu, Ju-Hyung
    • Journal of the Korean Geotechnical Society
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    • v.29 no.10
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    • pp.29-37
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    • 2013
  • Organic soils are widely distributed at Youngdong areas in Kangwon prefecture and Jeonbuk area. Such organic soils usually consist of undecomposed fiber materials. It is difficult to exactly measure the water content of such organic soils because some organic materials may decompose at $110^{\circ}C$ in drying oven. In this study, both drying oven and microwave oven methods are used to measure the water content of organic soils. Three different levels of oven temperature, $60^{\circ}C$, $80^{\circ}C$, and the standard temperature of $110^{\circ}C$, were used to measure the water content of organic soils in the 1st, 2nd, and 3rd day. The water content by microwave oven was measured for two different sample masses (30, 60 g) with five different measuring times (3, 6, 9, 12, 15 min.). As the temperature increased, the water content of organic soils increased due to the decomposition of organic materials in soils. The water content of some soils increased up to 2 times as the temperature was increased from $60^{\circ}C$ to $110^{\circ}C$. However, the water content was not changed after the 1st day, regardless of drying oven temperature and soil types. The water content by microwave oven became constant after 12 min. for the 30 g sample and 15 min. for the 60 g sample used. The measured water content by microwave oven was similar to that measured by drying oven at $60^{\circ}C$.

Antioxidant Potential in the Fruits of Pyrus Species (Pear) in Korea

  • Park, Young-Ki;Kim, Sea-Hyun;Chung, Hun-Gwan
    • Korean Journal of Medicinal Crop Science
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    • v.15 no.5
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    • pp.335-338
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    • 2007
  • Five samples (Bakwoonbae, Chungsilbae, Sandolbae, Dolbae, and Chuwhangbae) of Pyrus species differing in their origin of production were analyzed for total phenolic content, vitamin C content, and antioxidant activities. Two antioxidant activities were measured by the free-radical scavenging activity and reducing power method. Total phenolic content of the Chungsilbae extract (20.35 mg/g) was higher than those of other pears. Vitamin C content in five Pyrus species ranged from $420.32\;{\mu}g/g$ in Sandolbae to $659.75\;{\mu}g/g$ in Bakwoonbae. Chungsilbae also had the highest free radical scavenging activity (76.56%) and reducing power (0.35).

Changes in Sugar Content of Sweet Potato by Different Cooking Methods (조리방법에 따른 고구마의 당 함량 변화)

  • 서형주;정수현;최양문;배송환;김영순
    • Korean journal of food and cookery science
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    • v.14 no.2
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    • pp.182-187
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    • 1998
  • The changes in weight, reducing sugar content, sugar composition and enzyme activities (${\beta}$-amylase and invertase) of sweet potato were studied with three kinds of cooking methods, microwave oven, gas oven, and steaming. The weights of sweet potato cooked by microwave oven and gas oven were decreased with increasing cooking time, whereas that of steaming was increased with cooking time. Reducing sugar content of sweet potato cooked by microwave oven was increased till 40 seconds, but decreased thereafter. In the cooking methods using gas oven and steaming, reducing sugar content were increased with cooking time. And reducing sugar content were 334.60 mg/g and 381.29 mg/g, respectively at 100$^{\circ}C$ of cold point in sweet potato cooked by gas oven and steaming. Raw sweet potato consisted of fructose (1.56 mg/g), glucose (1.79 mg/g), sucrose (5.58 mg/g), and maltose (2.22 mg/g). The contents of fructose, glucose, and sucrose were decreased during cooking process. But maltose content was increased with cooking time. Especially, maltose contents were 24.81 mg/g and 28.10 mg/g at 100$^{\circ}C$ of cold point in sweet potato cooked by gas oven and steaming. The activities of ${\beta}$-amylase and invertase were decreased with cooking time. Microwave oven-cooked sweet potato did not show on invertase activity.

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