• Korean Journal of Microbiology
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• v.43 no.1
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• pp.59-65
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• 2007

The optimal conditions for Monascus pigments production of Monascus sp. KM 1001, pigment overproducing mutant, in submerged culture was investigated. The optimal medium for the production of pigment from KM 1001 mutant is determined to be composed of 4% rice powder, 0.15% Bacto-peptone, 0.1% glycine, 0.01% $FeSO_{4}{\cdot}7H_{2}O,\;0.1%\;MgSO_{4}{\cdot}7H_{2}O,\;0.25%\;KH_{2}PO_{4},\;pH4.5$. On optimal conditions,10.0 g/L of the cell mass was obtained at $30^{\circ}C$ for 5 days. Yellow, orange and red pigment of Monascus sp. KM 1001 were produced 3.25 units, 1.59 units and 0.88 units in extracellular part, and 84.96 units, 78.84 units and 91.80 units in intracellular part, respectively.

• Journal of Korean Ophthalmic Optics Society
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• v.21 no.1
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• pp.47-51
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• 2016

Purpose: The purpose of this study was to investigate the change of contrast sensitivity by prescribing tinted lenses and to provide the clinical manual. Methods: Contrast sensitivity was measured for twenty adults with normal vision while they wore yellow, orange and green tinted lenses. To measure contrast sensitivity, the 5 spatial frequencies (2, 4, 6, 8 and 10 cpd) were used for 33 ms and 233 ms, respectively. Results: The contrast sensitivity was overall higher with 233 ms than 33 ms (p<0.05). The peaks of contrast sensitivity with 33 ms and 233 ms were 1.75 log unit with the yellow lens and 1. 85 log unit without the color respectively. However, there was no significance between the yellow and orange tinted lens (p>0.64) Conclusions: Yellowish tinted lens that reduces chromatic aberration and the scattering is prescribed for the various purposes to improve visual functions. Before prescribing tinted lens, identifying characteristic of user and tinted lens for cut off wavelengths is recommended.

• Journal of the Korean Chemical Society
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• v.54 no.3
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• pp.283-286
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• 2010

A sensitive and reproducible method for the flotation-spectrophotometric determination of zirconium is reported. The method is based on the complex formation zirconium and xylenol orange (XO) which is floated in the interface of aqueous phase and n-hexane by vigorous shaking. By discarding the aqueous solution and n-hexane, the adsorbed complex on to the wall of a separating funnel was dissolved in a small volume of methanol solvent and its absorbance was measured at 429 nm. The effect of different parameters such as pH, concentrations of HCl, and XO, and volume of n-hexane flotation dissolvent, standing and shaking time were studied. The calibration curve was linear in the range of 7-120 ng $mL^{-1}$ of zirconium with a correlation coefficient of 0.9991. The limit of detection (LOD) was 5.8 ng $mL^{-1}$. The relative standard deviation (RSD) for seven replicate measurements of 50 and 110 ng $mL^{-1}$ of zirconium were 4.4 and 3.0%, respectively. The method was successfully applied to the determination of zirconium in water samples.

• Science of Emotion and Sensibility
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• v.18 no.3
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• pp.3-16
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• 2015

Will orange scent enhance video reality if it is presented with a video which vividly illustrates orange juice? Or, will romantic scent improve video reality if it is presented along with a date scene? Whereas the former is related to reality improvement when concrete objects or places are present in a video, the latter is related to a case when they are absent. This paper reviews previous research which tested diverse videos and scents in order to answer the above two different questions, and discusses implications, limitations, and future research directions. In particular, this paper focuses on measurement methods and results regarding acceptability of olfactory information, perception of scent similarity, olfactory vividness and video reality, matching between scent vs. color (or color temperature), and description of various scents using emotional adjectives. We expect this paper to help researchers or engineers who are interested in using scents for video reality.

• The Korean Journal of Food And Nutrition
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• v.15 no.2
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• pp.97-103
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• 2002

Five citrus juices were separated into a ascorbate and phenolic portion using rep-pak C$\_$18/ cartridge, respectively, in order to elucidate the nitrite scavenging effect and N-nitrosodimethylamine(NDMA) formation in model system. The nitrite scavenging effect of ascorbate portion from citrus juices, in the different pH, when added with 5ml were 79.9 ∼98.6% under the condition of pH 2.5. 48.5∼86.3% at pH 4.2 and lower than 35.2% at pH 6.0. The nitrite scavenging effect was excellent phenolic portion rather than ascorbate portion. Particularly, the effect was more 2 times than ascorbate portion under the reaction condition of pH 6.0. When added the phenolic portion in the reaction mixture, NDMA formation was inhibited 92.8% or more in kum quat, mandarin orange and sweet orange juices. But the ascorbate portion was a negative response of the inhibition of NDMA formation. The inhibition on NDMA formation in citrus juice may be due to phenolic compounds were reacted.

• Microbiology and Biotechnology Letters
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• v.34 no.3
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• pp.250-256
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• 2006

The optimum cultural conditions for production of Monascus natural pigment by Monascus purpureus MK2 were investigated in submerged culture. This strain was showed the maximum production of monascus natural pigment in the optimal medium of 3.0% wheat flour, 0.15% $NaNO_3$, 0.2% $K_{2}HPO_4$ and 0.05% $MgSO_4{\cdot}7H_{2}O$, at pH 7.0. The maximum production of this pigment was achieved at $30^{\circ}C$ for 7 day cultivation under 130 rpm shaking. At optimal condition, Monascus purpureus MK2 produced 29.10, 36.84 and 48.92 units of yellow, orange and red pigment, respectively.

• Korean Journal of Food Science and Technology
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• v.19 no.2
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• pp.119-124
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• 1987

Combined cryoprotectants (C.C.) were formulated to depress freezing points of strawberry pulp and orange juice concentrate to ${-15}^{\circ}C$, and quality changes in fruit pulps during storage ai ${-15}^{\circ}C$ in the liquid state were investigated. C.C. suitable for strawberry pulp consisted of sucrose (2.5%, w/w), glucose (12.7%), fructose (12.7%), glycerol (1%), propylene glycol (1%) and ascorbic acid (0.1%), and that for orange juice concentrate containing 48% solids glucose (5%), fructose (5%), glycerol (4%) and citric acid (1%). When quality of fruit pulps was compared among control and those with C.C., quality of fruit pulps stored with added C.C. was at least as good as control, except treatment B which had significantly lower overall preference. Strawberry jam prepared from pulp stored for 4 monthes did not show any significant quality differences among control and treated samples. The results of this study indicated that fruit pulps could be stored with added C.C. in the liquid state at the frozen storage temperature, while maintaining qualities at least as good as the conventionally frozen stored products.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.673-679
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• 1995

Pectinesterase(PE) has been definitively established as the causative agent for clarification of citrus juice and gelation of frozen concentrates. This enzyme is present in multiple forms in citrus fruit. Although representing a minor fraction of the total PE activity, thermostable pectinesterase(TSPE) accounts for the severe time/temperature processing treatment required to inactivate PE. This study was undertaken to separate and purify thermolabile pectinesterase(TLPE) and TSPE from the crude PE extracts of Valencia orange rag-pulp powder. The approach taken was to carry out the three kind of chromatographies of CM-Sephadex C-50, Phenyl Sepharose CL-4B and CM-Biogel A to the unheated crude PE or the heated crude PE. All of them used could increase the purity of PEs and, specially, Phenyl Sepharose CL-4B chromatography could separate crude PE as the mixture of PEs into two forms of TLPE and TSPE. The purified TLPE had specific activity of 1,005 units/mg, yield of 13.6% and purification of 35 fold, while the TSPE separated from the unheated crude PE showed specific activity of 3,115 units/mg, yield of 1.5% and purification of 100.5 fold, and another TSPE from the heated crude PE was found to be specific activity of 1,803 units/mg, yield of 15.4% and purification of 140 fold.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.658-665
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• 1995

Low yield of a thermostable pectinesterase(TSPE) from citrus fruits has made its detailed study extremely tedious and difficult; therefore, maximizing TSPE extraction is desirable. It is assumed that TSPE is bound to the cell components via ionic linkage and covalent bonds. Therefore, in this study, variations in extraction time, pH, NaCl concentration and commercial enzyme preparations were used to increase the yield of TSPE from Valencia orange. The largest recovery of TSPE, obtained by heating extracted pectinesterase(PE) at $70^{\circ}C\;for\;5{\sim}10$ minute, was achieved using actate buffer(pH 4.14) with 1 M NaCl and 0.2% $Cytolase^{TM}$ 104(a mixture of cellulase, hemicellulase and pectinase; Genecor, Inc). The two aquous phase partitioning with 5.0% Triton X-114 could be used as a tool for separation of thermolabile pectinesterase(TLPE) and TSPE from crude PE. Also, water extraction and $0{\sim}0.3$ ammonium sulfate fractionation could be used for removing non-pectinesterase protein.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.571-575
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• 1997

In the present study, characterization of fermented carrot juice by Bifidobacterium was performed. When inoculated at the level of $10^6\;CFU/mL$ with various Bifidobacterium strains, cell growth of B. longum, B. adolescentis and B. infantis reached more than $10^8\;CFU/mL$. On the other hand, B. bifidum strains reached less than $10^8\;CFU/mL$. Compared with carrot, grape juice did not allow the growth of Bifidobacterium, while peach juice and orange juice were as good as carrot for the growth of Bifidobacterium. On mixed culture with Lactobacillus, growth of Bifidobacterium decreased and cell death rate increased considerably. On panel test, Bifidobacterium cultured-carrot juice showed high score on sensory test than non-fermented carrot. Therefore, fermentation may lead to the quality improvement of carrot juice by combining health-promoting effect of Bifidobacterium and high nutrition value of carrot.