• Journal of Applied Biological Chemistry
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• v.52 no.2
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• pp.77-83
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• 2009

This study was conducted to investigate the effect of the fermentation broth of fruits and vegetables and various kinds of lactobacillus containing in the broth on anti-microbial activity, anti-acidity, its organic acid concentrations and deorderization. In addition, the quality of eggs laid from the hens supplemented with the fermentation broth was determined. The fermentation broth contained over 8 kinds of lactobacillus and other microbes. Lactobacillus (L.) hilgardii, L. reuteri, L. nagelii, L. plantarum, and Zygosaccharomyces bisporus were survived especially in pH 2.0 among them. The concentrations of acetic acid and lactic acid in the broth were higher than minimum inhibitory concentration values (MIC) to Escherichia (E.) coli and Salmonella sp. Overall the broth contained sufficient organic acid to inhibit the growth of E. coli and Salmonella sp. In addition, L. nagelii and L. plantarum had the greatest anti-microbial activity against E. coli, Salmonella (S.) typhimurium, Staphylococcus aureus and S. gallinarium among lactobacillus in the broth. The broth had greater anti-microbial activity than individual lactobacillus. The fermentation broth had deodorization capacity of ammonia and hydrogen sulfate and the 50% of their concentrations were removed after 30 min treatment. Egg production rates, egg weight, and feed efficiency were increased in eggs laid from hens that supplemented with 0.1 % fermented broth compared to the control. The supplementation also increased the thickness and strength of egg shell to reduce broken eggs and decreased cholesterol levels in egg yolk. In conclusion, the fermentation broth of fruits and vegetables can be a natural alternative supplementation of feed in laying hens.

• Nuclear Engineering and Technology
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• v.16 no.2
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• pp.58-63
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• 1984

Paper electrophoretic separation of octahedrally bonded (Ruc $l_{6}$ )$^{3-}$ has been carried out by using the specially designed migration apparatus. The supporting electrolyte solutions are as follows: 0.1M-HCl $O_4$, 0.05 M-HCl+0.09M-KCl, 0.1M-HCl, 5$\times$10$^{-3}$ M-NTA, 0.01M-HCl, 0.01M-HCl $O_4$, 0.01M-citric acid, 0.01M-K $H_2$P $O_4$+0.01M-N $a_2$HP $O_4$, 0.05M-borax, 0.025M-N $a_2$C $O_3$+0.025M-NaHC $O_3$, 0.01M-N $a_3$P $O_4$, 0.01M-NaOH and 0.1 M-NaOH. The (Ruc $l_{6}$ )$^{3-}$ appears in 2 to 4 peaks and is found in several chemical species such as (RuCl ($H_2O$)$_{5}$ )$^{2+}$, cis and trans (RuC $l_2$($H_2O$)$_4$)$^{1+}$, (RuC $l_3$($H_2O$)$_3$)$^{0}$ , (RuC $l_4$($H_2O$)$_2$)$^{1-}$, (RuC $l_{5}$ ($H_2O$))$^{2-}$ and (RuC $l_{6}$ )$^{3-}$. The retention value has been found to be highest in the 0.025M-N $a_2$C $O_3$+0.025M-NaHC $O_3$ electrolyte solution.n.

• Journal of Bio-Environment Control
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• v.18 no.4
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• pp.481-491
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• 2009

This study was conducted to observe some characteristics of aneuploid trees obtained from the crosses between diploid and triploid in the first experiment. The results showed that the difference among the percentage of aneuploid's pollen grain germination was large, and all of them were lower than that of diploid 'Hongro' (82.4%). The average weight and size of each aneuploid's fruit was far lighter and smaller than that of diploid 'Hongro'. According to the width and length, all of the fruits shape was flat or short-globose conical shape except for JF3942. Almost all the aneuploid had higher sugar content than 'Hongro', nearly half of aneuploid fruits were firmer than that of diploid 'Hongro'. As for the acid contents of aneuploid fruits, the results were greatly different from those of previous studies on diploid apples, in present study the citric acid and tartaric acid contents were more than the malic acid which are dominant acid in most cultivars of apples. Both the length and width of aneuploid tree were shorter than that of diploid 'Hongro'. Most aneuploid trees' height was longer than width, but there were 4 exceptions. The size of leaves was smaller than that of diploid 'Hongro' according to the length and width of leaves measured. In all, aneuploid's vegetative growth is not as vigorous as diploid.

• Korean Journal of Food Science and Technology
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• v.49 no.2
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• pp.132-140
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• 2017

Nuruk, a traditional Korean alcoholic beverage starter, was evaluated as an additional saccharifying agent comprising up to 1.5% (w/w) of malt weight in ale-type beer processing. Sample characteristics were monitored during fermentation, ripening, and storage. Beer containing nuruk showed higher numbers of total viable bacteria and yeast cell counts. Additionally, ethanol (6.19-6.35%), color (Standard Reference Method), foam stability ($228.49-368.24{Sigma}$), saccharogenic power (307-417), and reducing sugar (3.83-5.25%) increased as the amount of nuruk was increased, while viscosity (3.13-2.07 cP) and bitterness unit (19.68-13.13) were lower than in samples without nuruk. Overall acceptance and aftertaste of the beer were significantly higher in a preference test. These results demonstrate that nuruk can be used to produce a new type of ale.

• Journal of Korean Society of Environmental Engineers
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• v.28 no.4
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• pp.429-437
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• 2006

To establish the efficient treatment technology of chemical cleaning wastewater from power plant, several AOPs($UV/H_2O_2,\;UV/TiO_2/H_2O_2$, Photo-Fenton oxidation) were investigated. Treatment efficiencies and the electrical energy requirements based on the EE/O parameter(the electrical energy, required per order of pollutant removal in $1m^3$ wastewater) were evaluated. TOC removal efficiencies of $UV/H_2O_2,\;UV/TiO_2/H_2O_2$, Photo-Fenton oxidation at the optimum conditions were 95.5%, 92.3%, 91.5%, respectively. The electrical energy requirements of $UV/H_2O_2,\;UV/TiO_2/H_2O_2$, Photo-Fenton oxidation were $11.26kWh/m^3,\;3.85kWh/m^3,\;0.799kWh/m^3$, respectively. From these results, it could be concluded that all of the three oxidation processes were effective for the degradation of citric acid. Considering the treatment efficiency and economical aspect, photo-Fenton oxidation was the most efficient treatment process among the three processes tested.

• Current Research on Agriculture and Life Sciences
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• v.15
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• pp.33-38
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• 1997

This investigation was attemped to know fruit quality of apple 'Fuji' grown at three different areas of Taegu. Fruits were gathered from hill side area : Kyungsangpookdo yongchongun chongtongmynn synwonri, flat area : Kyungsangpookdo yongchongun synyoungmyun youujeongri and river side area : Kyungsangpookdo yongchongun kewmhoyeub naenhchundong. Results were as follows: 1. In fruit sampling, we made an effort to select the same size of fruit from all areas, However, the size at river side area was about 40g lighter and minimum length was shorter than those of the other areas. On the other hand, maximum and minimum diameter of the fruit at flat and river side areas were longer than hill side area. Accordingly, shape index of the fruit in river side area was flatter than the other areas. This difference may be due to temperture, soil moisture content, etc. In squeeze rate of the fruit, no significant difference was recognized among areas. 2. Though, rate of fructose in total sugar was almost 50% in all areas, sucrose, fructose and sorbitol concentration of hill side area were higher than the other areas. however glucose was reverse amd brix was almost same as total sugar concentration. 3. Rate of malic acid in total acid was almost 98% and citric acid was only 2% in all areas. Malic acid concentration of hill side area was higher than the other areas and titratable acid concentration was almost same as total acid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.3
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• pp.170-176
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• 1984

This study was directed to define the taste compounds of crucian carp, Carassius caressius, free amino acids, nucleotides and their related compounds, organic bases, sugars, organic acids and minerals in the extracts of crucian carp were analyzed, and then followed by sensory evaluation of synthetic extracts prepared from 44 pure chemicals on the basis of the analytical data. Taste panel assessments of synthetic extracts prepared with each extractive component omitted were carried out by a triangle difference test, and changes in taste profile were assessed. In free amino acid composition, histidine was dominant occupying $46\%$ of the total free amino acids. The other abundant free amino acids were glycine, lysine, alanine and taurine. As for the nucleotides, IMP was dominant showing about $80\%$ of the total of nucleotides. The most abundant organic base was total creatinine. The content of betaine was poor and TMAO were trace in content. The main organic acids were succinic, propionic, butyric and valeric acid. Small amount of glucose, fructose and inositol were detected and ribose and arabinose were trace in content $K^+,\;Na^+,\;PO_4^{3-}\;and\;Cl^-$ were found to be the major ions and small amount of $Ca^{++}\;and\;Mg^{2+}$ were deleted. Judging from the results of omission test, the major components which contribute to produce the taste were serine, glutamic acid, lysine, arginine, tyrosine, phenylalanine, IMP, $Na^+,\;K^+\;and\;PO_4^{3-}$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.1
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• pp.33-39
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• 1984

In order to elucidate the taste compounds of wild eel, Anguilla japonica, free amino acids, nucleotides and their related compounds, organic bases, sugars, organic acids and minerals were analyzed, and then followed by organoleptic test of synthetic extract prepared on the basis of the analytical data. Taste panel assessments of synthetic extracts prepared with each extractive component omitted were carried out by a triangle difference test, and changes in profile were assessed. In free amino acid composition, lysine was dominant occupying $25\%$ of total free amino acid. The other abundant amino acids were glycine, arginine, alanine and histidine. From the results of analysis of nucleotides, IMP was dominant showing about $70\%$ of total nucleotides while ATP, ADP, AMP, inosine and hypoxanthine were low in content. Among organic bases total creatinine was abundant. The amount of betaine was 24 mg/100 g. The main organic acid were butyric acid, valeric acid and succinic acid. As for the sugars, glucose and inositol were 1-2 mg/ 100g in content. $K^+,\;Na^+,\;PO_{4}^{3-}\;and\;Cl^-$ were found to be the major ions. From the results of omission test the major components which contribute to produce the taste were glycine, serine, glutamic acid, IMP, $Na^+,\;K^+,\;Cl^-,\;PO_{4}^{3-}$, lysine, alanine, isoleucine, aspartic acid and creatinine.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.4
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• pp.298-302
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• 1982

In order to elucidate the taste compounds of wild common carp, Cyprinus carpio, and Korean snakehead, Channa argus, organic acids, sugars ana minerals were analyzed as a part of the study on the taste compounds of fresh-water fishes. Among organic acids, the contents of succinic acid, butyric acid, propionic acid and valeric acid were fairly high, while those of oxalic acid, fumaric acid, maleic acid, tartaric acid and citric acid were trace. As for the sugars, glucose was found to be the most predominant monosaccharide of the species. Extremely small amounts of fructose and arabinose were also detected and inositol and ribose were trace in content. Among minerals, $K^{+},\;Na^{+},\;PO_{4}^{3-}\;and\;Cl^{-}$ were found to be the major ions and small amounts of $Ca^{2+}\;and\;Mg^{2+}$ were detected.

• Korean Journal of Food Science and Technology
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• v.14 no.1
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• pp.6-10
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• 1982

To investigate the effect of organic acids on suppression of fishy odor, the change of the odor and the remaining amount of trimethyamine (TMA), selected as the representative component of fishy odor in clam pickle (15.5% NaCl) were examined by sensory evaluation and gas chromatography. The fishy odor linearly decreased as the amount of vinegar increased at ${\alpha}=0.01$, but there was no significant difference of fishness score for the changes of storage period and kinds of acid. Overall acceptability score was found to be the best when 8 ml vinegar added to 100g clam pickle. The remaining amount of TMA showed the tendency to decrease as the amount of acetic acid and storage time increased and kinds of acid were changed in order of acetic, malic and citric acid. However when $4\;{\mu}l/ml$ acetic acid (=8 ml vinegar/100g clam pickle) was added, the percentage of the remaining amount of TMA showed little decrease from about 95% for 72 hours of storage time. From the results of sensory evaluation and gas chromatography, it was considered that acids have the effect on suppression of fishy odor by producing non-volatile salts by combining with TMA chemically and that the effect of acids on suppression of fishy odor is mainly due to the masking effect at the concentration commonly used.