• Korean journal of food and cookery science
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• v.7 no.4
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• pp.71-86
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• 1991

This study was attempted to enhance nutritional value of cooked rice by adding milk in cooking water. Cooked and soaked rice with five different levels of milk in cooking water (0%, A: 30%, B: 50%, C: 70%, D: 100%, E) was tested for rheological parameters, fine structural changes, sensory evaluation. 1. Water absorbance of raw rice in cooking water with varying amountes of milk, was tested at $5^{\circ}C$ and $15^{\circ}C$ for 2 hours. Water absorption ratio was decreased as milk content was increased and soaking temperature was low. Time for maximum water absorption of sample A was 40 min at 1$15^{\circ}C$ but for sample B to D, it was not reached until 120 min. 2. Electronmicroscopic observation revealed that starch granules of rice lost their regular forms by soaking for 90 minutes, but recovered most of initial regularity after 24 hours. Increase in milk content of soaking water decreased marginal sharpness of the starch granule, presumably due to reduced swelling of the granule. 3. Degree of gelatinization of cooked rice was highest in sample A and progressively decreased as milk content was increased. It was, however, increased in all samples when the cooking water to rice ratio was raised from 160% to 180%. During 4 hour storage, rates of retrogradation were not different between A and B samples, but those of C, D and E were about 2.5 times higher than A and B under the optimal condition of 170% cooking water to rice ratio. This was in the order reverse to hardness order of AC>A, D＞E at cooking water to rice ratios of 160% and 170%, above which A sample surpassed the rest of samples. 4. Sensory evaluation conducted by fifteen university students as panelists showed that there were more significant differences among five samples in flavour, texture than appearance and a notable preference for b and C over A, D and E.

• Food Science and Preservation
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• v.21 no.2
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• pp.199-205
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• 2014

This study was conducted to investigate the physicochemical properties and antioxidant activity of black Doragi-apple juice to increase the utilization of Doragi, which is known as a high-functional horticultural crop. To prepare the black Doragi, it was steamed for 15 days at $60^{\circ}C$ and was then dried at $30^{\circ}C$ for 3 h. The five types of black Doragi-apple juice were prepared based on different mixing ratios of black Doraji extract, apple extract, and jujube extract. The mixing ratios of black Doraji extract, apple extract, and jujube extract were 3:3:1, 4:2:1, 2:4:1, 2:2:1, and 2:6:1 for samples A, B, C, D, and E, respectively. The pH and acidity of black Doragi-apple juice were within the ranges of 3.9-4.15 and 1.26-1.51%, respectively. Black Doraji-apple juice E showed the highest sugar content (9.33 $^{\circ}Brix$), reducing sugar content (85.05 mg/mL), and sugar content/acid ratio (6.98). Based on the sensory evaluation, sample C was most preferable in terms of color, taste, sugar-acid ratio, and overall preference, except for the flavor. Black Doragi-apple juice D showed a higher total polyphenol content (706 ${\mu}g/mL$) than sample C (586.22 ${\mu}g/mL$), but there was no statistically significant difference between samples C and D in terms of antioxidant activities. Therefore, it is suggested that the best mixing ratio of black Doraji extract, apple extract, and jujube extract for the production of the best black Doragi-apple juice with excellent taste and antioxidant activities is 2:4:1 (sample C).

• Korean Journal of Soil Science and Fertilizer
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• v.33 no.6
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• pp.398-404
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• 2000

We examined the effect of soil:water ratio on the equivalent concentration of individual electrolyte species and the electrical conductivities (EC) of the diluted extracts of 24 soil samples (loam or silt loam) collected from rose-cultivated plastic houses to estimate the EC of saturated soil-paste extracts (ECe) from diluted soil extracts. With increasing volume ratio of water (higher dilution), the equivalent concentrations of each electrolyte species and their sum increased. The relative contribution to the EC, however, was highest for $NO_3{^-}$, irrespective of soil:water ratio. The measured ECe was 6.36 for loam and $8.09dS\;m^{-1}$ for silt loam soils and the corresponding soil:water ratio was 0.38 and 0.50, respectively. The EC_e estimated from the EC of diluted extracts at 1:1, 1:2, or 1:5 soil:water ratios using their corresponding uniform diluted factors was lower than the measured EC_e and this difference was greater with higher dilution and EC values. Therefore, the alternative diluted factors (y) for each soil: water ratio were obtained following the definition of diluted factor and were correlated significantly with volume ratios of added water (x): y=1.55x+0.5 for loam and y=1.21x+0.48 for silt loam soils. On the other hand, correlation analyses of the EC of soil extracts (y) to the volume ratio of added water (x) on log-log scale yielded linear models: logy = -0.805logx + logb, SD of slope=0.05, b=sample specific constant, n=24). With known saturation percentage of a sample representing a group and and the EC of diluted extract of a given soil, the EC_e could be predicted using the proposed logarithmic equation.

• Applied Chemistry for Engineering
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• v.22 no.3
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• pp.261-265
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• 2011

The sterilization effects of atmospheric pressure plasma with the mixture of argon and oxygen were analyzed. The plasma reactor with the shape of dielectric barrier discharge produced the uniform distribution of glow discharge and generated ozone gas effectively according to the various process parameters. The sterilization for E. coli was affected by power, oxygen ratio in the mixture gas, treatment time and distance between reactor and sample. The concentration of ozone was a major source for the sterilization of E. coli, which was enhanced by the increase of power and oxygen ratio. In this study, the effect of atmospheric pressure plasma treatment for the sterilization was confirmed and its result can deliver the atmospheric pressure plasma treatment as the novel sterilization method instead of conventional methods.

• Tuberculosis and Respiratory Diseases
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• v.45 no.5
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• pp.1022-1030
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• 1998

Background : In volume-controlled ventilation, the use of inspiratory pause increases the inspiratory time and thus increases mean airway pressure and improves ventilation. But under the same I : E ratio, the effects of inspiratory pause on mean airway pressure and gas exchange are not certain. Moreover, the effects may be different according to the resistance of respiratory system. So we studied the effects of inspiratory pause on airway pressure and gas exchange under the same I : E ratio in volume-controlled ventilation. Methods: Airway pressure and arterial blood gases were evaluated in 12 patients under volume-controlled mechanical ventilation with and without inspiratory pause time 5%. The I : E ratio of 1 : 3, $FiO_2$, tidal volume, respiratory rate, and PEEP were kept constant. Results: $PaCO_2$ with inspiratory pause was lower than without inspiratory pause ($38.6{\pm}7.4$ mmHg vs. $41.0{\pm}7.7$ mmHg. p<0.01). P(A-a)$O_2$ was not different between ventilation with and without inspiratory pause $185.3{\pm}86.5$ mmHg vs. $184.9{\pm}84.9$ mmHg, p=0.766). Mean airway pressure with inspiratory pause was higher than without inspiratory pause ($9.7{\pm}4.0\;cmH_2O$ vs. $8.8{\pm}4.0\;cmH_2O$, p<0.01). The resistance of respiratory system inversely correlated with the pressure difference between plateau pressure with pause and peak inspiratory pressure without pause (r=-0.777, p<0.l), but positively correlated with the pressure difference between peak inspiratory pressure with pause and peak inspiratory pressure without pause (r=0.811, p<0.01). Thus the amount of increase in mean airway pressure with pause positively correlated with the resistance of respiratory system (r=0.681, p<0.05). However, the change of mean airway pressure did not correlated with the change of $PaCO_2$. Conclusion: In volume-controlled ventilation under the same I : E ratio of 1 : 3, inspiratory pause time of 5% increases mean airway pressure and improves ventilation. Although the higher resistance of respiratory system, the more increased mean airway pressure, the increase in mean airway pressure did not correlated with the change in $PaCO_2$.

• Journal of Life Science
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• v.7 no.4
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• pp.347-354
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• 1997

Some attempts were made to investigate the gentic characteristics of the brown planthopper(BPH), Nilaparvata lugens Sta${\aa}$l, biotypes. In terms of egg and nymphal periods, egg hatcgability, emergence ratio, and population change of BPH and plant damage of rice cultivars by the infestation of BPH biotypes and their hybrid progenies in field conditions. The egg and nymphal periods of the three of BPH biotypes and their hybrid progenies on Dongjinbyeo with no resistance gene were shorter than on rice cultivars with resistance gene. But the periods of biotype-2(♀) X 2(♂) (E) on Samgangbyeo with Bph-1 gene and biotype-3(♀) X 3(♂)(I) on Mirying 63 with bph-2 gene were as short as on Dongjinbyeo. The egg hatchability and emergence ratio of the three Bph biotypes and their hybrid progenies on Dongjinbyeo were higher than on the other rice cultivars, and those of E on Samgangbyeo and I on Miryang 63 were as high as on Dongjinbyeo. In rice paddy field, biotype-1(♀) X 1(♂)(A)$\sim$I infested on Dongjinbyeo, E onSamgangbyeo, and I on Miryang 63 were increased their population densities remarkably in next generation. Dongjinbyeo infested by A$\sim$I, and Myryang 63 infested by I were hopperburned at 60 days after infestation and had a damage rating of 0.9. But Samgangbyeo infested by E was no hopperburn(damage rating: 7.3) though it showed high BPH population at 60 days after infestation.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.247-255
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• 2009

This study examined the quality characteristics of brown sauce prepared with rice powder in place of wheat flour, which is the commonly used thickener. With regard to the general components, as the level of rice powder increased and its ratio in the stock increased, moisture decreased and crude protein, lipid, and ash increased. Reducing sugar content was 4.72% in the control group, and as the mixing ratio of stock to rice powder increased from 100:5 (S1) to 100:13 (S5) in the rice powder-added groups, reducing sugar content increased from 3.94% to 4.82%, respectively. In terms of Hunter's color values, as more rice power was added to the beurre mani$\acute{e}$, L, a, and b values increased. Thus, a sauce of a light brown color was appropriately made. For consistency, as more rice powder beurre mani? was inserted into the analyzer, flow was reduced and viscosity significantly increased. The pH of the control (CS) was 4.94, and there were no significant differences between the control and the rice powder-added groups. In sensory evaluations, color presented its highest score as 6.47 when the mixing ratio of stock to beurre mani$\acute{e}$ was 100:7 (S2). S2 also received the highest score for flavor at 6.32. Viscosity was highest in the control (CS) at 6.26, and was not significantly different from the 100:7 (S2) or 100:9 (S3) groups. Finally, the S2 group had the highest scores for taste (6.21) and overall-acceptability (6.30). In correlation analyses between the sensory characteristics, overall-acceptability as well as the color, flavor, viscosity, and taste of the brown sauce all presented comparatively high positive correlations, in which overall-acceptability and color had the highest correlation.

• Journal of Genetic Medicine
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• v.3 no.1
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• pp.29-32
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• 1999

The Apolipoprotein E type 4 allele (ApoE ${\varepsilon}4$) is genetically associated with the common late onset familial and sporadic forms of Alzheimer's disease. The BchE-k variant, which is the common variant of the BchE gene, has been reported to show allelic association with AD in subjects who are also carriers of the ${\varepsilon}4$ allele of the ApoE, especially in subjects over the age of 75. This study was performed to evaluate the distribution of the ApoE and the BchE genotypes in the healthy and AD groups and to evaluate the synergy between the BchE-k variant and the ApoE ${\varepsilon}4$ in AD. The ApoE and the BchE genotypes were determined in DNA samples from 610 healthy people and 60 LOAD patients by using ARMS by standard agarose gel electrophoresis. The effect of the ApoE ${\varepsilon}4$ was closely related to AD(p<0.05). A comparison between the AD patients and the healthy individuals, both with the ${\varepsilon}4$ allele, indicated an interaction between the BchE-k and the ApoE ${\varepsilon}4$(p<0.05). The association of the BchE-k with AD was limited to carriers of the ApoE ${\varepsilon}4$ allele, among whom the presence of the BchE-k gave an odds ratio of AD 3.48 (95% C.I. 1.3-9.2). Therefore, these results suggested that further evidence of an association between the ApoE ${\varepsilon}4$ and LOAD, and the BchE-k acts in synergy with the ApoE ${\varepsilon}4$ as a susceptibility gene for AD.

• Carbon letters
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• v.11 no.3
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• pp.211-215
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• 2010

Multi-walled carbon nanotube (MWCNT)/poly(vinyl alcohol) (PVA) nanocomposite hydrogels were prepared by freezingthawing method for the electro-responsive transdermal drug delivery. MWCNTs were used as the functional ingredient to improve both mechanical and electrical properties of MWCNT/PVA nanocomposite hydrogels. The morphology of nanocomposites revealed the uniform distribution of MWCNTs and the good interfacial contact. The compression moduli of hydrogel matrices increased greatly from 40 to 1500 kPa by forming MWCNT/PVA nanocomposites. The swelling ratio of MWCNT/PVA nanocomposites decreased as the content of MWCNTs increased under no electric voltage applied. However, the swelling ratio of MWCNT/PVA nanocomposites increased as the content of MWCNTs increased under electric voltage applied and the applied electric voltage increased. The drug was released in the electro-responsive manner through the skin due to the electro-sensitive swelling characteristics of MWCNT/PVA nanocomposite hydrogels.

• Molecules and Cells
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• v.27 no.3
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• pp.329-336
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• 2009

To evaluate the involvement of translation initiation factors eIF4E and eIFiso4E in Chilli veinal mottle virus (ChiVMV) infection in pepper, we conducted a genetic analysis using a segregating population derived from a cross between Capsicum annuum 'Dempsey' containing an elF4E mutation ($pvr1^2$) and C. annuum 'Perennial' containing an elFiso4E mutation (pvr6). C. annuum 'Dempsey' was susceptible and C. annuum 'Perennial' was resistant to ChiVMV. All $F_1$ plants showed resistance, and $F_2$ individuals segregated in a resistant-susceptible ratio of 166:21, indicating that many resistance loci were involved. Seventy-five $F_2$ and 329 $F_3$ plants of 17 families were genotyped with $pvr1^2$ and pvr6 allele-specific markers, and the genotype data were compared with observed resistance to viral infection. All plants containing homozygous genotypes of both $pvr1^2$ and pvr6 were resistant to ChiVMV, demonstrating that simultaneous mutations in elF4E and eIFiso4E confer resistance to ChiVMV in pepper. Genotype analysis of $F_2$ plants revealed that all plants containing homozygous genotypes of both $pvr1^2$ and pvr6 showed resistance to ChiVMV. In protein-protein interaction experiments, ChiVMV viral genome-linked protein (VPg) interacted with both eIF4E and eIFiso4E. Silencing of elF4E and eIFiso4E in the VIGS experiment showed reduction in ChiVMV accumulation. These results demonstrated that ChiVMV can use both eIF4E and eIFiso4E for replication, making simultaneous mutations in eIF4E and eIFiso4E necessary to prevent ChiVMV infection in pepper.