• Asian Journal of Turfgrass Science
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• v.26 no.1
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• pp.24-34
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• 2012

The study was carried out to investigate the effects of polymer, calcium, perlite and chitosan on the growth of perennial ryegrass (Lolium perenne L., PR) and to provide a basic information needed for their practical application when establishing garden, parks, athletic field and golf courses with these materials. A total of 24 treatment combinations were applied in the study. Treatments were made of water-swelling polymer (WSP), calcium, perlite and chitosan mixed in soil organic amendment (SOA). Germination rate, turfgrass coverage, turfgrass density and top growth were evaluated in PR under greenhouse conditions. Significant differences were observed for these growth characteristics among the treatments. Turfgrass density and plant height, evaluated on a weekly basis, varied with time after seeding. A proper mixing rate of WSP was considered to be lower 3% for the growth of PR with an exception of being below 6% for turfgrass density. Germination rate and early survival capacity were greatly influenced by calcium and chitosan among the elements of calcium, perlite, and chitosan. But there was little effect by perlite. Calcium and chitosan were most effective one for turfgrass density and coverage, respectively. Top leaf-growth was influenced by all three elements, but the greatest effect was highly linked with calcium. Chitosan was very effective in early germination and vertical leaf growth, as compared with the others. Future studies are required for measuring the effect of WSP, calcium, perlite and chitosan on the turf growth characteristics in root zone mixtures of sand+SOA before a practical field use.

• Korean Journal of Poultry Science
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• v.29 no.2
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• pp.81-88
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• 2002

The objective of this study was to investigate the line-by-feed additive interaction on egg traits and yolk cholesterol level in laying hens. Hy-line W-98 (white shell line) and Hy-line Brown (brown shell line) were used as experimental stocks and three groups were assigned in each line. The age of hens used in this study were from 40- to 46-wk-old. Two different levels of chitosan were also used as additive in chicken diet. The first (CH$_{30}$) and second (CH$_{60}$) experimental groups were fed basal diet added 30mg and 60mg chitosan/kg feed, respectively. And the control group (CON) hens were fed with basal diet only. The eggs were collected and analyzed at the end of 40, 42, 44, and 46-wk-old. In the mean egg weight, the CH$_{30}$ in Hy-line Brown was significantly heavier (P<0.05) than CON, but the CH$_{30}$ in Hy-line W-98 was significantly lighter (P<0.05) than CON. Whereas, the mean egg weight did not significantly differ between CH$_{60}$ and CON in both line. The mean albumen percentage in Hy-line Brown did not show significant between experimental groups and control group. On the other hand, the mean albumen percentage of CH$_{60}$ in Hy-line W-98 was significantly lower (P < 0.05) than that of CON, but there was no significantly different between CH$_{30}$ and CON. In the mean yolk percentage, it showed a reverse trend as shown in the mean albumen percentage; there were significantly higher (P<0.05) in CH$_{60}$ than in CON fur the Hy-line W-98, and higher in CH$_{30}$ than in CON for the Hy-line Brown. However, the mean shell percentages did not significantly differ between experimental groups and control group in both lines. In the mean yolk cholesterol levels, the CH$_{30}$ and CH$_{60}$ in both lines were lower by 0.46 mg ∼2.80 mg per gram yolk than CON. Although the interaction effect of line-by-supplementing level of chitosan in hens diet on the pooled mean of yolk cholesterol level was no significant, it showed a highly significant interaction (P<0.01) at three of four experimental ages.

• KSBB Journal
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• v.15 no.4
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• pp.352-358
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• 2000

Preparation for the simplified separation of chitosandoligosaccharides from enzymatic hydrolysate was investigated. Two different types of chitosan beads as substrate were prepared as organic-based bead by W/O emulsion method and water-based bead by alkaline treatement. The average size of organic-based bead was $200{\mu}m$, and that of water based beads were $4000{\mu}m$, $100{\mu}m$, $30{\mu}m$, in diameter respectively. Enzyme stability was maintained over 80% at PH 6 after 24 hours. The optimal condition for the production of chitosanoligosaccharides was at pH 6.0, $50^{\circ}C$ and 40U (200U/g-chitosan) According to final oligosaccharide concentration water-based bed showed the similar result with that of organic-based bead even through it had smaller surface area attacked by chitosanse than that of organic-based bead. It is probable that the structure of water-based chitosan bead was looser than that of organic-based bead so enzyme penetrated easily into the bead structure. For the oligosaccharide production versus surface area the different size of water-based beads was investigated, Maxiaml production yield was observed in the $30{\mu}m$ beads. Consequently the water-based chitosan bead was better than the organic-based bead in this reaction system.

• Food Science and Preservation
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• v.8 no.3
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• pp.279-285
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• 2001

The effect of chitosan and cacium treatment on the quality of satsuma mandarin(Citrus unshiu Marc. var. miyagawa) during storage were investigated. Citrus fruits treated with 2000-folds diluted iminoctadime-triacetate solution or 1.5% chitosan with 0.5% CaCl$_2$ solution were stored at 4$\^{C}$ and 87$\pm$3% relative humidity, and room temperature without humidity control. Decay ratio of chitosan and calcium treated fruits were lower than the ones with no treatment from the mid of February. Also, citrus fruits treated with chitosan and calcium treated less in weight loss, that seems it was derived from restraining of fruits' transpiration. Soluble solids were maintained higher level in chitosan and calcium treated fruits than with no treatment during the storage. Acid contents were decreased gradually lower in cold storage than in room temperature storage, and there was not showed consistent trend among treatments. 26 kinds of free amino acids among 45 standards such as glutamic acid, threonine, serine, alanine γ-amino buryric acid, aspragine and etc were detected in Citrus unshiu Marc. var. miyagawa. As the storage time was prolonged, free amino acid was disappeared more or less, and the deccreasing extent was less in 4$\^{C}$ than in room temperature storage.

• Applied Microscopy
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• v.31 no.2
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• pp.175-184
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• 2001

This study aims demonstrate the effect of chitosan, one of the natural chelator, on the ultrastructural changes in the mouse liver caused by $HgCl_2$. The experimental group was divided in two groups; group A and group B. The group A administrated $HgCl_2$ (5.0 mg/kg) to the oral. The group B treated with $HgCl_2$ (5.0 mg/kg) and chitosan (3%) solution, 2 times/day). Each group was observed 24, 48, 72 and 96 hours after treated $HgCl_2$ and chitosan. Histological changes of the livers were investigated by electron microscope. 1. Croup A Nuclear membrane was shrinked. The inner and outer membrane of the mitochondria were dilated. Destruction of lamellae of rough endoplasmic reticulum showed. Smooth endoplasmic reticulum showed over cytoplasm. 2. Group B Nuclear membrane was more rounded, The cristae of the mitochondria were almost normal shape and electron-density showed compacted. Dilation of inner cavity of rough endoplasmic reticulum showed at the pre-time but formed typical lamellae at the 48Hrs. Smooth endoplasmic reticulum showed over cytoplasm. Therefore, we concluded that chitosan has significantly protective effects in liver to harmful $HgCl_2$.

• Journal of Life Science
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• v.21 no.4
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• pp.584-588
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• 2011

This study was conducted to investigate the effects of organic materials, chitosan, wood vinegar, and EM active solution, on soil microbial and growth in Chinese cabbage. The organic materials were treated with chitosan, wood vinegar, and EM (effective microoganism) active solution, and the treatment concentration was 100 times solution and 1,000 times solution level with foliar application. The results are summarized as follows: Among foliar application of organic materials treatment plot[?], with 1,000 times solution level of chitosan was effective in inhibiting microbial growth in Chinese cabbage compared to other plots and control. The microorganism number in the soil for cultivation of Chinese cabbage increased with organic materials treatment plot as compared with control. Especially, 1,000 times solution level of chitosan showed the most significant effect.

• Food Science and Preservation
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• v.14 no.2
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• pp.119-123
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• 2007

Sprays containing chitosan, grain amino acids, or wood vinegar, were applied to vine leaves of the Campbell Early grape variety, and effects on the quality and storability of grapes were investigated. Weights of grape clusters and individual bemies did not differ significantly from the values seen when traditional agnicultural chemical treatment was used. The percentage of clusters over 300g in weight was, however, higher after spraying with chitosan, grain amino acids, or wood vinegar, than after agricultural chemical treatment, Grape moisture contents, levels of soluble solids, and reducing sugar concentrations, did not differ when the traditional treatment and the newer sparys were compared. Among minerals, the levels of potassium, iron and zinc measured in fresh grapes were increased by the clitosan, grain amino acids, and wood vinegar spray. After 8 weeks of MA storage, reducing sugar levels decreased, and titratable acidities increased, compared to levels measured at the beginning of storage. This was true regardless of the method of vine treatment the hardness of berries decreased slightly over 4-6 weeks of storage, and increased thereafter. The weight losses of grapes were relatively low(0.28-0.35%) on storage after any vine treatment tested. Grapes from vines sprayed with chitosan or grain amino acids showed a lower decay rate than did fruit from vines that had received a traditional agricultural chemical treatment. Sensory evaluation results indicated that the marketability of grapes from vines treated with traditional agricultural chemicals was better than that of grapes from vines sprayed with chitosan, grain amino acids, or wood vinegar.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.05a
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• pp.290-291
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• 2000

우리나라의 넙치(Paralichthys olivaceus) 양식은 1980년대 들어 인공종묘생산 기술 개발된 이후 현재 양식기술의 보편화로 종묘생산부터 양성까지 완전 양식이 이루어지고 있고 대부분 대량양산 체제로 경영하고 있다. 넙치 사육에서 공급되는 사료는 생산원가를 상승시키는 주된 요인으로 작용 할 뿐만아니라 사료의 질에 따라 영양성의 다양한 질병 발생으로 양식어가에 많은 애로를 안겨주고 있다. (중략)

• Applied Chemistry for Engineering
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• v.10 no.5
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• pp.660-665
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• 1999

Structure of water soluble chitosan (WSC) was confirmed by Fourier transform infrared spectrometer (FT-IR), X-ray diffractometer and thermal analyser. The viscosity average molecular weight of WSC ranged from $3.0{\times}10^{4}$ to $4.5{\times}10^{4}$. Using the WSC having viscosity average molecular weight of $3.0{\times}10^{4}$, the antimicrobacterial effects against microorganism and oral microorganism showed 81.7% and 80.6% for Staphyloccus aureus and Bacillus subtilis, respectively, while the anitmicrobacterial effect exhibited 100% and 73.8% against Streptococcus mutans and Streptococcus sanguis, respectively. Therefore it is concluded that WSC is more effective against oral microorganism that microorganism in terms of antimicrobacterial effects. WSC sample with the viscosity average molecular weight of $4.5{\times}10^{4}$ exhibited a half of the antimicrobacterial effect of the low MW sample, indicating that the WSC with low MW was better than that with high MW. Chitin and chitosan showed a drastic decrease of acidity from pH 7.0 to 4.9 after 8 minute incubation time and reached an equilibrium after that. WSC, however, restrained pH of the sample from lowering up to about 16 minutes of incubation and reached an equilibrium after that. WSC obviously showed a buffering effect against pH change.

• Journal of Food Hygiene and Safety
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• v.34 no.3
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• pp.296-302
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• 2019

Ganjang-gejang (soy sauce-marinated crab) is a ready-to-eat (RTE) seafood and is also one of the most popular traditional dishes in Korea. It is generally prepared by washing raw blue crabs and then preserving them in soy sauce. Since this process does not involve cooking or any treatment with heat, it is difficult to control the microbiological quality of the final product. Thus, the objectives of this study were to compare the efficacies of various sanitizers in eliminating microorganisms on raw blue crab during the washing step and to evaluate the effectiveness of chitosan on the inhibition of microbial growth in the ganjang-gejang during storage. The raw blue crabs were submerged in chlorinated water (50 mg/L), peracetic acid (40 mg/L), acetic acid (5%) and lactic acid (5%) for 10 min at $25^{\circ}C$, respectively. The blue crabs treated with 5% acetic acid were marinated with soy sauce containing 0.5 and 1% of soluble chitosan, followed by storing them at 4 and $12^{\circ}C$ for up to 30 days. Results show that 5% acetic acid reduced the microbial populations on the blue crabs by 1.5 log CFU/g, which was significantly higher than those of other treatments. Based on these results, 5% acetic acid was selected for the washing step. The microbial populations of all ganjang-gejang samples significantly increased to about 8.0 CFU/g at $12^{\circ}C$ for 7 days. At $4^{\circ}C$, the microbial populations of the products containing 1% chitosan increased by about 2.9 CFU/g for 20 days, which were significantly lower than those (4.2-4.5 log CFU/g) of the products without and with 0.5% chitosan. Thus, these results suggest that 5% acetic acid washing of raw blue crabs and the addition of 1% chitosan in ganjang-gejang could improve the microbiological quality of the final products under refrigerated condition.