• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.60-65
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• 2004

This study was conducted to prolong the edible period of Kimchi by adding high molecular chitosan(MW 800,000) and the product was evaluated for acid production(pH, titratable acidity), number of total viable cell, lactic acid bacteria, coli-form bacteria and sensory property during Kimchi fermentation at 10$^{\circ}C$. Kimchi added with the chitosan showed a retarded decrease in pH and increase in titratable acidity. Total microbial count and lactic acid bacteria of Kimchi added with chitosan(0.3%) were about 1.3 log(cfu/g) lower than those of control throughout the fermentation of 6 to 9 days. After 15 days of fermentation, coliform bacteria of all control and samples were decreased as 1.6∼2.3 log (cfu/g) level. Kimchi samples which were added with 0.1 % chitosan and fermented at 10$^{\circ}C$ for 6 days showed not only effective in prolonging the edible periods but also better sensory scores in acceptability.

• Journal of Applied Biological Chemistry
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• v.54 no.1
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• pp.21-25
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• 2011

A lactic acid bacterial strain showing high acid production in saccharified-rice suspension was isolated from Kimchi. This strain was analyzed by API 50 CHL kit and 16S rRNA sequencing analysis and identified as Leuconostoc mesenteroides 310-12. Saccharified-rice suspension was fermented using L. mesenteroides 310-12 strain at $30^{\circ}C$ for 15 h. The changes of pH, titratable acidity and viable cell number during fermentation were determined. The pH and titratable acidity were reached to pH 3.57 and 0.40% after 15 h fermentation, respectively. The viable cell population of L. mesenteroides 310-12 was rapidly increased to $8.9{\times}10^8$ CFU/g during the 15 h of cultivation. The contents of lactic acid and acetic acid were determined to be 0.077% and 0.065% after 15 h fermentation, respectively. The rice-based fermented beverage was manufactured by blending L. mesenteroides 310-12 fermented broth and some food additives. When this beverage was stored at $4^{\circ}C$, the viable cells population was decreased to $1.0{\times}10^7$ CFU/g and pH was nearly maintained for 25 days.

• Journal of Bio-Environment Control
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• v.11 no.4
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• pp.188-192
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• 2002

High concentrations of HCO$_3$$^{[-10]}$ (bicarbonate ion) in hydroponic water lead to high pH and to change in solubility, and consequently inhibition of absorption of available iou. An adequate and practical method is needed to remove HCO$_3$$^{[-10]}$ in the water fur hydroponics. to compare the efficiency of HCO$_3$$^{[-10]}$ removal, the effect of injecting HNO$_3$, H$_3$PO$_4$ or H$_2$SO$_4$ was tested. Acid injection was effective to remove HCO$_3$$^{[-10]}$ Based on the assumption that an equivalent of HCO$_3$$^{[-10]}$ ion is neutralized by an equivalent of acid, KHCO$_3$ was dissolved in a double distilled water at 50, 100, 150, 200 or 250 mg.L$^{[-10]}$ concentration and either HNO$_3$, H$_3$PO$_4$ or H$_2$SO$_4$ was injected at a certain ratio, and the resulting pH change and HCO$_3$$^{[-10]}$ ion removal was measured. According to the results obtained, HCO$_3$$^{[-10]}$ in hydroponic water was titrated, and concentration of the residual HCO$_3$$^{[-10]}$ ion well correlated with the amount of acid injected.

• Journal of The Korean Association For Science Education
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• v.31 no.6
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• pp.864-875
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• 2011

The purpose of this study was to investigate high school students' understanding of acid-base related concepts using three different titration technologies. The test population was composed of 209 students from three classes in the 10th grade. The different titration experiments using indicator, or pH-meter or MBL were performed in each class unit, respectively. The analyses of the effect on the understanding of different titration technologies were carried out by comparing the mean scores of the concept test taken before and after the titration for the three groups. The results of the acid-base related concept test indicated that statistically significant effects on the understanding of the concepts were shown by all groups. Comparing the effect on the comprehension of the three groups, the MBL group showed the most significant effect, while the pH-meter group showed the least significant. It was also attempted to analyze the effect on comprehension of the concepts by the cognitive and the motivational levels of students. This study revealed that the students in the formal operation stage showed higher understanding of the acidbase related concepts, while those in the concrete operation stage showed lower comprehension. It was also shown that the students at the active motivational level scored higher in comprehension than those who had a low score. The results of this study implied that each group showed differently enhanced comprehension of concepts by titration technologies. Therefore, teachers need to promote an appropriate experiment technology for the cognitive and motivational levels of students as well as try to help students express freely their own perspectives.

• Food Science of Animal Resources
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• v.23 no.3
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• pp.250-261
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• 2003

This experiment was carried out to examine the fermentation properties of yogurt with Lycii fructus, Lycii folium and Lycii cortex powder, and extract additives at concentrations of 0.5, 1.0, 2.0, 4.0, and 6.0%. Lactic acid bacteria was used in a mixed starter culture of Streptococcus salivarius ssp. thermophilus(ST36) and Lactobacillus delbrueckii ssp. bulgaricus(LB12). When the boxthorn was added with extract types, the changes of pH, acidity and lactic acid bacteria counts of yogurt during the fermenation of 3 hours were pH 5.64, titratable acidity 0.85%, 5.80xl0$\^$6/cfu/ml of viable cell counts for control yogurt, whereas those were pH 4.10∼5.06, titratable acidity 0.98∼1.27%, 1.80∼9.60x10$\^$7/ cfu/ml of viable cell counts for Lycii fructus extract yogurt. The lactose hydrolysis ratio was better for 1.0% Lycii fructus extract yogurt(42.00%) and 1.0% Lycii folium extract yogurt(41.46%) than for control yogurt(28.40%). Also, content of lactic acid of 1.0% Lycii fructus(11.9 times) and 1.0% Lycii folium extract yogurt(10.6 times) produced more than control yogurt(7.3 times). The viscosity of yogurt was better for boxthorn extract yogurt(1,027∼1,382 cps) than for control yogurt(975cps). The sensory scores of color, taste and overall acceptability of yogurt with 0.5, and 1.0% Lycii fructus extract additive were better than other groups. The yogurts made with increased Lycii fructus extract concentration(0.5∼6.0%), showed the increase of lactic acid, titratable acidity, number of lactic acid bacteria, viscosity and lactose hydrolysis rate compared to the treatments of 0.5, 1.0, 2.0, and 4.0% Lycii folium and Lycii cortex extract and powder yogurt. We gained excellent results from the yogurt to which Lycii fructus extract was added with 0.51.0% concentration.

• The Korean Journal of Food And Nutrition
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• v.17 no.4
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• pp.368-373
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• 2004

Optimal extraction conditions were established from the difference of quality characteristics according to extraction conditions of Ssangwha extracts(SWE). Extract yields of SWE obtained from the established extraction conditions were as follows. The maximum yield was 48.90% at extraction temperature 90$^{\circ}C$ and alcohol concentration 50%, extraction yield and alcohol concentration of extraction solvent was proportioned. Increase of extraction yields at extraction temperature 80∼90$^{\circ}C$ and more than alcohol concentration 30% had slowdown tendency according to increase of alcohol concentration. At this view point, the optimum extraction conditions were alcohol concentration 30% and more than extraction temperature 80$^{\circ}C$. In this study, optimal extraction conditions of SWE were extraction temperature 90$^{\circ}C$ and alcohol concentration 30%.

• Korean Journal of Environment and Ecology
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• v.15 no.2
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• pp.159-172
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• 2001

본 연구는 수도권 지역의 아까시나무림을 중심으로 식물군집의 식생구조적 특성을 분석함으로써 향후, 도시녹지의 자연성 복원을 위한 기초 자료로 제시하고자 하였다. 조사지역은 서울도심지역으로 중구 남산과 서대문구 안산, 서울외곽지역으로 은평구 봉산과 부천시, 성주산, 비도시지역으로 경기도 천마산을 선정하였다. 주요 연구분야는 생태적 특성과 복원모델로 구분하였가. 생태적 특성평가는 천이단계, 자연성 및 다층적 식생구조와 종다양성을 실시하였으며, 복원모델은 적정수종, 개체수, 흉고단면적, 수목간 최단거리를 선정하였다. 조사결과, 복원모델은 비도시지역 중 자연성이 높으며 다층구조를 이루고 있는 자생식물군집을 선정하였으며 적정식물은 교목성장 3종, 아교목성정 7종, 관목성장 16종, 주연부 수종 4종 초본식물 27종이 적절한 것으로 판단되었다. 향후, 아끼시나무림읜 자연성 복원을 위해서 자연림인 참나무류로의 천이를 유도할 수 있도록 자생종 중심의 생태적 복원방안의 모색이 이루어져할 것이다.

• Explosives and Blasting
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• v.19 no.1
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• pp.93-100
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• 2001

산업용 폭약을 이용하여 자연상태의 암반을 굴착하고자 할 때 고려해야 할 주요한 사항중의 하나로서 폭약의 위력계수를 들 수 있다. 이 값은 시험 발파는 물론 본 발파 시 적정 폭약량을 산정 하는데 중요한 요소이기 때문이다. 우리 나라는 다이너마이트 등 여러 종류의 폭약이 제조, 사용되고 있으나 지금껏 이에 관한 구체적인 보고가 전혀 이루어지지 못한 실 정이다. 따라서, 본 연구는 주요 국내산 폭약에 대해 적정 폭약량 산정을 위한 폭약의 위력계수 (e)와 발파 시 유발되는 진동상수(k) 추정을 위한 폭약의 위력계수의 역수(1/e)를 산정하고 그 결과를 제시하고자 하는 것이다.

• Applied Biological Chemistry
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• v.27 no.1
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• pp.7-13
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• 1984

The effects of various nutrients added to soy milk on the growth of Lactobacillus acidophilus were investigated. Soy milk was prepared from defatted soy flour and various nutrients such as sugars, growth stimulating agents, amino acid and milk by-products. The growth curve obtained from the experiment suggested that the log phase ended after 12hr. Glucose and fructose greatly enhanced the acid production by L. acidophilus. The optimum concentration of these two sugars in the media was approximately 3% each. Among the tested growth stimulating agents, yeast extract stimulated the acid production by L. acidophilus, and the optimum concentration of this additive was approximately 0.5%. L-methionine reduced the acid production by L. acidophilus. Whey powder and skim mills powder did not significantly stimulated the growth and acid production by L. acidophilus. Concentration of protein in soy milk did not affect the growth and acid production by L. acidophilus.

• Journal of Bio-Environment Control
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• v.23 no.2
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• pp.65-70
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• 2014

The aim of this study was to identify the chronological growth characteristics of Gaeryangmeoru grapes, by observation of the developmental process of the axillary bud, fruit quality, and anatomical structure of the pericarp. No necrosis of axillary buds was observed, irrespective of node position of the shoot, from shoot occurrence to leaf fall. Berry weight, cluster weight, soluble solid content and titratable acidity were analyzed to be 1.2 g, 128.8 g, $16.9^{\circ}Brix$, and 1.57%, respectively, at maturity. The sugar was composed of fructose and glucose, with a ratio of 1:1 (fructose: glucose) at maturity. Malic acid was predominant among the organic acids, and conformed to the changes of chronological titratable acidity. Sugar and organic acid content changed dramatically starting a week before veraison. The degraded ovules were observed before and after fertilization, and the pericarp was composed of one epidermis, and seven to ten hypodermis layers at maturity.