• Microbiology and Biotechnology Letters
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• v.28 no.3
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• pp.156-160
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• 2000

In an attempt to develop an unique enzyme (inulinase) for fructan utilization. bacterial strains were isolated [yom soil. Stram 96-11 secreting inulinase o[ high activity was tentatively identificated as Arthrobacter protophmmiae/ranwsus. The optimum culture conditions o[the slnin for the production of the inulinase were as follow: inorganic saIl basal medium contained sources fl % (w/v) inulin, 1 % (w/v) tryptone, and 1 % (w/v) $NH_4Cl$]. $35^{\circ}C$, initial pH 7.5. aeration 1 vvm and agitation 200 rpm.

• Bulletin of the Korean Mathematical Society
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• v.55 no.1
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• pp.205-226
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• 2018

In this paper, we show the Second Main Theorems for zero-order meromorphic mapping of ${\mathbb{C}}^m$ into ${\mathbb{P}}^n({\mathbb{C}})$ intersecting hyperplanes in subgeneral position without truncated multiplicity by considering the p-Casorati determinant with $p{\in}{\mathbb{C}}^m$ instead of its Wronskian determinant. As an application, we give some unicity theorems for meromorphic mapping under the growth condition "order=0". The results obtained include p-shift analogues of the Second Main Theorem of Nevanlinna theory and Picard's theorem.

• Microbiology and Biotechnology Letters
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• v.19 no.1
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• pp.76-81
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• 1991

- The effect of redox potential (ORP) on lysine production by a leucine auxotrophic regulatory mutant of Corynebacterium glutclmicum on molasses medium was investigated in a 2-1 jar fermentor at pH 6.9 and $32^{\circ}C$. At a dilution rate of D=O.l $h ^1$, a maximum yield of Yr,,s=0.24 was obtained in either carbon- or leucine-limited chemostat where the redox potential was between -60 mV and - 100 mV. This level of redox potential corresponded to moderate oxygen deficiency. Under a high oxygen deficient condition of the redox potential of - 130 rnV (oxygen-limited chemostat), all the kinetic parameters such as $Y_[p/s}, q_s\; and \; q_p$ were decreased significantly and significant amounts of byproducts including glycine, alanine and valine were accumulated in the culture, indicating that the control of redox potential is important in lysine fermentation. At the redox potential of - 40 mV, on the other hand, large quantities of arginine (up to 0.38g/l) and glutamic acid (up to 0.12 g/l) were produced. A maximum lysine productivity of 2.41 g/l/h was achieved at - 66 mV under a carbon-limited condition.

• Resources Recycling
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• v.6 no.1
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• pp.29-34
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• 1997

The feasibility of using the industrial inorganic waste materials such as l~mestone sludge. Soundly sand. coal fly 'ash, and chemical glasses as a raw material for cement clinker by melting treatmeut was iovestigated. The slag wh~ch is obtained from thc melts of the mixtnres of waste materials is composed of P-C,S(ZCaO - SIOJ and C,AS(ZCaO . AI,O, . SiO,) phases. The effect of melting tempcrabre, coaling condition and CIS ratio on the fo~mation of P-C,S phasc was examed. In order to obtain thc P-CiS phase which is useful in thc utilhtion as a clinkcr malcrid, it B found that sudl considerations as low melting temperature as possible of the wastc mixhire, quenching the melts and law CIS ratio of the mlxhlre are necessary.

• 보존과학연구
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• s.7
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• pp.56-86
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• 1986

The aim of this study is to scientifical conservation for the Sin An Ship. The test object is Pinus massoniana and Cunninghamia lanceolata of Sin An Ship's timber .Comtrast object is water soaked fresh wood of Pinus densiflora and Cryptomeria japonica The results were as follows.1. M. C is 280.9% in high degraded Planking board,237.5% in low degraded Planking board,158.6% in fresh wood of Pinus densiflora,222.6% in Bulkhead167.3% in fresh wood of Cryptomeria japonica2. Absorption rate of P.E.G is good at heating condition ($55∼60^{\circ}C$), especially in highdegraded wood.3. The dimensional change of wood during air drying is somewhat shrinked That's 7.22% in low degraded Planking board9.8% in high degraded Planking board and 4.11% in water soaked Pinus densiflora.4. The dimensional change of wood during P.E.G treatment is mostly swollen of wery small quantity.5. Salinity in desalinization tank showed below 50 p.p.m. It's indicate the end of desalinization treatment.6. Filtration with filter paper was possible up to 40% concentration only. Key words :M.c ; Moisture Content, Absorption rate, Dimension change, Salinity, Filtration.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.938-944
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• 1999

Response surface methodology (RSM) was used for monitoring the changes of Hunter's color and organoleptic colors of roasted doraji tea with variations in threonine concentration of soaking solution and roasting condition. In soaking and roasting processes based on the central composite design with variations in threonine concentration of soaking solution, roasting temperature and roasting time, coefficients of determinations $(R^{2})$ of the models were above 0.87 (p<0.05) in Hunter's color parameters and organoleptic color. Hunter's color L value of roasted doragi tea was maximized in 0.09% threonine concentration of soaking solution, $142.37^{\circ}C$ and 21.94 min in roasting condition. Hunter's color a value of roasted doragi tea was maximized in 1.24% threonine concentration of soaking solution, $154.01^{\circ}C$ and 28.59 min in roasting condition, minimized in 1.67% threonine concentration of soaking solution, $137.61^{\circ}C$ and 24.62 min in roasting condition, Hunter's color b value of roasted doragi tea was maximized in 1.10% threonine concentration of soaking solution, $154.72^{\circ}C$ and 27.12 min in roasting condition. The maximum quality of organoleptic color of roasted doragi tea was soaked in 1.25% threonine concentration, and roasted at $141.81^{\circ}C$ for 34.14 min.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.2
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• pp.279-282
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• 2002

Twenty six male Hanwoo (Korean cattle) carcasses were measured for pH, temperature and instrumental color changes of loins during 24 h post-mortem carcass chilling at $4^{\circ}C$ in the cooler. The average internal temperature of loins was about $5^{\circ}C$ after 24 h of chilling, and with the exclusion of those with an ultimate pH>6.0 (dark-cutters), the average pH value was 5.5. When all carcasses were considered for the partial correlation coefficient between color and pH, with the temperature effect excluded, CIE $L^*$, $a^*$ and $b^*$ seemed to be affected significantly by pH during chilling process (p<0.001). However, when carcasses with dark-cutting condition were excluded, the correlation coefficients were much lower. In contrast, when the partial correlation coefficients between color and temperature, excluding the effect of pH on them, were analyzed, the relationship between color and temperature did not change much after values of DFD (dark, firm, dry) beef were excluded. The results suggested that the known interrelationship of color and pH in chilled beef loins be mainly due to the influence of temperature on pH and color.

• Applied Biological Chemistry
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• v.13 no.2
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• pp.111-129
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• 1970

As a series of studies on the nucleic acids and their related substances 210 samples were collected from 76 places such as farm soil, compost of heap, nuruk and meju to obtain microbial strains which produce 5'-phosphodiesterase. From these samples total of 758 strains were isolated by the use of dilution pour plate method. For all isolated strains primary screening of the productivity of RNA depolymerase was performed and useful strains with regard to 5'-phosphodiesterase productivities were identified. For these useful strains optimum condition, the effect of various compounds on the activity of 5'-phosphodiesterase, and the optimum condition for enzyme reaction were discussed. The quantitative of 5'-mononucleotides produced by the action of 5'-phosphodiesterase was performed using anion-exchange column chromatography and their identified was done by paper chromatography, thinlayer chromatography, ultra violet spectrophotometry, and characteristic color reaction using carbazole and schiff's reagent. (1) Penicillium citreo-viride PO 2-11 and Streptomyces aureus SOA 4-21 from soil were identified as a potent 5'-phosphodiesterase producing strains. (2) Optimum culture conditions for Penicillium citreo-viride PO 2-11 strain isolated were found to be pH 5.0 and $30^{\circ}C$, and the optimum conditions for enzyme action of 5'-phosphodiesterase were pH 4.2 and $60^{\circ}C$. Best carbon source for the production of 5'-phosphodiesterase was found to be sucrose and ammonium nitrate for nitrogen source. Addition of 0.01% corn steep liquor or yeast extract exhibited 20% increase in the amount of 5'-phosphodiesterase production compared to the control. 5'-phosphodiesterase produced by this strain was activated by $Mg^{++},\;Ca^{++},\;Zn^{++},\;Mn^{++}$ and was inhibited by EDTA, citrate, $Cu^{++},\;CO^{++}$. 5'-phosphodiesterase produced 5'-mononucleotide from RNA at a rate of 65.81%, and among the 5'-mononucleotides accumulated 5'-GMP only was found to have flavorous and the strain was also found lack of 5'-AMP deaminase. Productivity of flavorous 5'-GMP was found to be 186.7mg per gram of RNA. (3) Optimum culture canditions for the isolated Streptomyces aureus SOA 4-21 strain were pH 7.0 and $28^{\circ}C$, and the optimum conditions for the action of 5'-phosphodiesterase were pH 7.3 and $50^{\circ}C$. The best carbon source for 5'-phosphodiesterase production was found to be glucose and that of nitrogen was asparagine. Addition of 0.01% yeast extract exhibited increased productivity of 5'-phosphodiesterase by 40% compared to the non-added control. 5'-phosphodiesterase produced by this strain was activated by $Ca^{++},\;Zn^{++},\;Mn^{++}$ and was inhibited by citrate, EDTA, $Cu^{++}$. It was also found that the strain produce 5'-AMP deaminase in addition to 5'-phosphodiesterase. For this reason although decomposition rate was 63.58% the accumulation of 5'-AMP, 5'-CMP, 5'-GMP and 5'-UMP occurred by the breakdown of RNA. In the course of these reaction 5'-AMP deaminase converted 60% of 5'-AMP thus produced into 5'-IMP and flavorous 5'-mono nucleotide production was significantly increased by this strain over the above mentioned one. Production rates were found to be 171.8mg per grain of RNA for 5'-IMP and 148.2mg per gram of RNA for 5'-GMP, respectively.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.23-28
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• 1984

Anchovy homogenates with or without salt were autolyzed at various pH and temperature conditions. In the initial hydrolysis during 20 hours, the highest autolysis of anchovy homogenate was achieved at pH 4 and $50^{\circ}C$. However, the addition of 20% salt changed the optimum condition to pH 6 and $50^{\circ}C$. When the digestion time was prolonged to 8 days, the most favorable temperature for the autolysis of salted anchovy was lowered to $40^{\circ}C$ compared with $50^{\circ}C$ of initial hydrolysis while the optimum pH was unchanged. Under the best conditions described above, 60.5% of anchovy nitrogen was converted to TCA-soluble nitrogen in 20 hr-incubation without salting, but it was reduced to 49.8% with salting. In the 8 days hydrolysis of salted anchovy, as much as 83.1% of total nitrogen was transformed into TCA-soluble nitrogen. Slight increase in the degree of hydrolysis up to 89.6% was occurred during subsequent ripening period of 52 days at ambient temperature.

• Food Science and Preservation
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• v.2 no.2
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• pp.277-284
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• 1995

To study the shelf-life of cut cabbage kimchi, we examined the several quality characteristics of cabbage kimchi under various storage temperatures and packing materials. The pH of kimchi extracts were decreased to 4.0 in the condition of storage at 8$^{\circ}C$ during 6 days, at 4$^{\circ}C$ during 18days, 0$^{\circ}C$ during 42 days. The increase patterns of the organic acid were reverse to the changes of pH under the all conditions. The contents of reducing sugar were continuously decreased at 8$^{\circ}C$ , but increased gradually at 0$^{\circ}C$ and 4$^{\circ}C$ storage conditions. The contents of vitamine C were decreased at the early storage but increased to optimum ripening stage of pH 4.2-4.4 and after decreased continuously. The total bacterial cell counts of cabbage kimchi were increased suddenly at the early storage and after decreased gradually. And at the higher storage temperature, the more lactic acid bacteria were. On the results of sensory evaluation of cabbage kimchi at marketable shelf-life, sour taste and sour smell were significant under all experimental conditions by Duncan's multiple range test. On the above all results, we concluded that the marketable shelf-life of cut cabbage kimchi were 42 days, 19 days, 6 days at 0$^{\circ}C$, 4$^{\circ}C$, 8$^{\circ}C$ storage condition respectively.