• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.3
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• pp.357-368
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• 1996

To utilize the ascidian tunic as a natural pigment and dietary sources for rainbow trout (Oncorhynchus mykiss), juvenile were fed on experimental diets containing enzymatic hydrolysates of ascidian tunic treated with three commercial mined enzymes (ultrazyme, cellulase, viscozyme) for 12 weeks. From the results of feeding experiment, similar growth rate was checked in the enzymatic hydrolysis group compared with control, and those were a higher than of ascidian tunic powder group. The total acetone extractable pigment in muscle of the enzymatic hydrolysates group was lower than that of the ascidian extracts group and carophyll pink group until 8 weeks, but the level of those pigment of the enzymatic hydrolysates was similar to the ascidian extracts and carophyll pink group after 12 weeks. The lipid content was increased with the pigment concentration in the all experimental group. But the ascidian tunic pigment did not influence on the composition of the fatty acids in the muscle and liver. From the consideration of results for pigmentation, the enzymatic hydrolysates of ascidian tunic were suitable for both a natural pigment and dietary protein and carbohydrates sources as a substitute synthetic pigment for aquaculture use.

• Research in Plant Disease
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• v.11 no.2
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• pp.179-184
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• 2005

A previous study reported that the stem and root rot of paprika (Capsicum annum L. var, grossum) caused by Nectria haematococca became a threat to safe cultivation of the plant in the country. However, no strategies for control the disease have been suggested. In this study, fungicides registered for pepper were screened to evaluate their control effects on the disease. Among fungicides tested, prochloraz manganase complex com pletely suppressed mycelial growth of the pathogen at 10 ppm a.i. tebuconazole, benomyl, and carbendazim $\cdot$kasugamycin also effectively inhibited mycelial growth of the fungus. However, kresoxim-methyl and triflox ystrobin did not suppress mycelial growth but significantly suppressed conidial germination of the fungus. Azoxystrobin, benomyl, prochloraz, tebuconazol, and carbendazim$\cdot$ kasugamycin were also effective to retard conidial germination. In vivo tests, tebuconazole strongly inhibited the plant growth even at 16,000x (15.6 ppm a.i.), while others did not induce chemical injury at 4,000x or 8,000x when drenched into a rockwool cube. In a greenhouse test, prochloraz manganase complex at 125 ppm a.i. (4,000x) showed highest control value by $89.9\%$. Other fungicides thiophanate-methylthiram, axozystrobin, trifloxystrobin, and benomyl presented $60-80\%$ control value in the hydroponic cultivation system. However, application time and interval remained to be investigated for identify maximum residue limit.

• Korean Journal of Poultry Science
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• v.35 no.3
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• pp.219-224
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• 2008

A total of 96 ISA Brown layers, 63-wk-old, were used in a 12-day feeding trial to measure the effect of dietary astaxanthin and capxanthin on their accumulation in egg yolk. The hens were fed diets containing astaxanthin from the yeast, Phaffia rhodozyma, at 22.5 mg/kg feed, or synthetic compound at 45 mg/kg feed, and capxanthin from paprika extract at 45 mg/kg feed. The levels of yolk astaxanthin from the two pigments were saturated at $9^{th}$ day of feeding. Capxanthin was not accumulated in egg yolk but its derivatives were slightly present after $6{\sim}9$ days of feeding. The level of astaxanthin accumulated in egg yolk was proportional to the level of dietary astaxanthin. Except the color of egg yolk, other quality factors of eggs were not significantly different among the treatments.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.977-983
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• 2002

This study was performed to establish the precise and rapid method to distinguish croakers through the pigment analysis of colored imported white croakers for adultration. We surveyed the coloring behaviors, extraction test by water and organic solvent and using pigments such as targeting, curcumine, and azo dye products. The pigment of yellow croaker is not stained on wet cloth or tissue which is rubbed on epidermis of yellow croaker and was not eluted in water extraction test, while adulterated pigments were easily extracted by water and acetone, but edible diluted yellow, Yellow No. 4 and Yellow No. 5 were not extracted. Reactive pigment was detected easily by extraction with water and dispersed pigment was also detected by extraction test. As a result of discoloring characteristics of carotene having similar structure to yellow croaker and azo dye by oxidation and reduction, azo dyes were not discolored by oxidation with sodium percarbonate or peracetic acid but that were discolored by oxidation with Fenton reagent after 1hr and by hypochlorite promptly. On the other hand, carotenes were not discolored by sodium precarbonate and Fenton reagent but discolored by sodium hypochlorite after 2 hr and by peracetic acid promptly. Azo dyes were discolored by reduction with sodium hydrosulfite and sodium carbonate but carotenes were not discolored by these reagents. This discoloring test was applicable to detect adulterated pigments and other marine product.

• Journal of the korean academy of Pediatric Dentistry
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• v.26 no.1
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• pp.14-24
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• 1999

The purpose of study was to develop new dental plaque disclosants which could replace erythrosine. Three food coloring agents(Red No.40, Blue No.1, and Mixed Green), erythrosine and fluorescein were tested for their color difference, antibacterial property, and biocompatibility. Color difference of Red No.40 was greater than that of erythrosine as concentration of solution increased. Color differences of Blue No.1 and Mixed Green were smaller than that of red dyes. Erythrosine showed obvious antibacterial property, but food coloring agents showed almost no antibacterial property. The taste and sensation of erythrosine was the worst, and the taste of Red No.40 and the sensation of Mixed Green were the most tolerable. Erythrosine stained dental plaque and oral soft tissue most deeply and long, and Blue No.1 was the next in the depth and longevity of stain.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.02a
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• pp.660-660
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• 2013

나노 구조를 가지는 무기물은 입자의 형상, 크기, 분산도, 다공성, 표면적 등에 따라 광학, 전기 및 물리적인 특성에 큰 영향을 준다. 특히 희토류 금속 중 가장 풍부한 원소인 Cerium의 산화물은 착색제, 자동차배기가스 정화촉매, 화학 공업 촉매, 유리 연마재, 반도체 장치, 자외선 흡착제, 발광재료 등 다양한 분야에서 활용이 되는 중요한 소재이다. 본 연구에서는 공통 이온효과를 이용하여 시간을 조절하여 Cerium hydroxide의 성장 과정을 연구 하였고, Ammonium chloride의 농도를 조절하여 수백 나노 미터에서 수 마이크로 미터까지 막대와 같은 Cerium hydroxide를 합성하였다. 이들 입자의 형상 및 물리화학적 특성을 FE-SEM, XRD, EDS, FT-IR 분석장비를 사용하여 확인하였다.

• Elastomers and Composites
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• v.12 no.1
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• pp.27-32
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• 1977

The kinetics of azo-coupling reaction of N-acetyl-H-acid (1-acetamino-8-hydroxynaphthalene-3, 6-disulfonic acid) with several heterocyclic diasonium compounds such as diazotiged 3-aminopyridine, 3-aminoquinoline, 8-aminoauinoline and aniline was studied. It was found that reactions proceeded at remarkably different rate. Reaction rate was in increasing order; 3-aminopyridine, 3-aminoquinoline, 8-aminoauinoline and aniline. And the activation energies were 9.62, 10.10, 10.39, 10.70 Kcal/mole, respectively. Especially, the rate constant of 3-aminopyridine was 100 times larger than that of benzene diasonium compound even in strong acidity. Hammett plot was also made of the rate constants obtained against the heterocyclic substituent constants reported in the literature. A good linear relationship was obtained and the reaction constant of N-acetyl H-acid was calculated to be 3.14.

• The Microorganisms and Industry
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• v.26 no.1
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• pp.8-17
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• 2000

Thirtythree strains of the Aspergillus spp. isolated from foodstuffs were observed through some physiological characteristics for detection of identification key of Aspergillus spp. 1) Each strain of Aspergillus spp. had their specific characteristics and could be used for identification of species. 2) Excellent amylase-producing fungi were observed among the isolated strains of Aspergillus spp. 3) Amylase activities increased for one week incubation period. 4) In the tests of common characters of aflatoxin-producing fungi among the 33 strains of Aspergillus spp., for example, conidial size, presence of sclerotia, kojic acid, and pigment production, coloration of phenol, reduction of methylene blue, etc.

• Journal of the Korean Chemical Society
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• v.15 no.1
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• pp.5-9
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• 1971

A separation scheme using cation exchange procedure is designed specifically for the rapid determination of thorium in monazite samples. All the coexisting ions in monazite, including rare earth ions, are eluted with 3N hydrochloric acid. The remaining thorium is eluted from the resin column with 5N sulfuric acid prior to spectrophotometric determination with thorin reagent. The radioactive tracers and spectrophotometric methods were used to confirm the quantitative elution of thorium and also the chemical purity of the eluted thorium from the column.

• Korean Journal of Food Science and Technology
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• v.2 no.1
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• pp.67-71
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• 1970

The amylase was0 incubated in a 9mm hole on the starch agar gel plate bored with a cork borer. When 0.1N-iodine solution sprayed on the plate, the formed uncolored zone were observed. An activity of amylase has been determined by measurement of diameter of the uncolored zone. We named this method 'cork borer method'. When amylase was incubated on the starch agar gel plate, the following points were obtained. 1) The optimum pH for the formation of the zone in case of amylases(Biotex, Spitase) which produced by Bacillus is neutrality and alkali, while that for Glucoamylase, Biodiase, and Mucorrennin which produced by Rhizopus and Mucor is from 5 to 7. 2) The diameter of the zone was increased by the incubation time and amylase activity. 3) The zone was easily formed at low level of starch concentration and was formed much bigger than at $50^{\circ}C\;than\;at\;10^{\circ}C$. From the above results, after malting the starch agar gel plate, keeping constant concentration of the starch, the measurement of amylase activity is in efficiency upon the constant reaction time and temperature.