• Title/Summary/Keyword: 최적 응집 pH

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Study on the Inoculation Augmentation of paecizomyces japonicus to the Silkworm, Bombyx mori, Using Dexamethasone (Dexamethasone을 이용한 누에(Bombyx mori)에 대한 동충하초균 (Paecilomyces japonicus)의 접종율 제고에 관한 연구)

  • 김길호;박영진;김용균;이영인
    • Korean journal of applied entomology
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    • v.40 no.1
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    • pp.51-58
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    • 2001
  • Entomopathogenic fungus, Paecilomyces japonicus, has been commercially used as medicinal purpose . The silkworm, Bombyx mori, as an optimal host for the fungi, has been selected and used for the production of the fungal fruit bodies. In current method, newly molted fifth instal larvae should be exposed to the adverse stress environment of high temperature (3$0^{\circ}C$), high relative humidity ( 90%), and starvation for 24h for better fungal inoculation to the host insects. In this study, an alternative method using chemical agent, dexamethasone (DEX: an eicosanoid biosynthesis inhibitor), was tried to get the immunodepressive effect on the larvae to elevate the inoculation rate of the fungi to the silkworm without any harsh rearing environment. DEX (100$\mu\textrm{g}$) showed significantly synergistic effect on the hemocyte lethality of the fungus, and was effective to decrease cellular immune responses measured by the number of hemocyte microaggregation and phenoloxidase activity of the fifth instar larvae in response to the fungal injection. A detergent of 0.05% Triton-X was effective to increase the in- oculation rate of the fungi to the larvae and used in all fungal spraying solutions. Without any environ- mental stress treatment, only DEX (100$\mu\textrm{g}$) injection to the fifth instar larvae followed by the fungal spray was effective to get the inoculation rate equivalent to the current fungal spray method requiring harsh rearing environment. These results suggest that the inoculation of P. japonicus can be elevated by the help of DEX and that the silkworms use eicosanoids to elicit cellular immune response against fungal pathogen.

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Preparation of Polystyrene Beads by Suspension Polymerization with Hydrophobic Silica as a Stabilizer in Aqueous Solution (소수성 실리카를 안정제로 이용하는 수용액 상에서의 현탁중합법에 의한 폴리스티렌 입자 합성)

  • Park, Moon-Soo
    • Polymer(Korea)
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    • v.30 no.6
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    • pp.498-504
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    • 2006
  • A suspension polymerization of styrene In aqueous phase was employed to study if polystyrene particles ranging from 1 to $20{\mu}m$ can be produced. Hydrophobic silica was selected as a stabilizer and azo-bisisobutyronitrile (AIBN) as an initiator. Polymerization reaction was carried out at a selected temperature in the range of $65{\sim}95^{\circ}C$. Stabilizer concentration was varied from 0.17 to 3.33 wt% compared to the water while the concentration of the initiator was raised from 0.13 to 6.0 wt% compared to the monomer. Dispersion of hydrophobic silica into the water phase was achieved by precise control of pH. Optimum dispersion of silica was obtained at pH 10. Average particle diameter decreased with increasing amounts of stabilizer concentration initially, exhibiting the minimum average diameter at 1.67 wt% of stabilizer concentration, after which it started to Increase. It is speculated that an excessive presence of stabilizer encouraged a secondary reaction in the reaction medium, which led to particle agglomeration, and as a result an increase in average particle diameter. Molecular weight was found to be independent of stabilizer concentration between 0.13 and 1.00 wt% whereas, it increased when stabilizer concentration exceeded 1.67 wt%. Variation of molecular weight was probably caused by the reduced activity and efficiency of initiator due to the high concentration of silica, and the secondary reaction in the reaction medium, as well. An increase in the Initiator concentration and/or reaction temperature resulted in an increase in both reaction rate and particle diameter. Consequently, we have confirmed that spherical polystyrene particles with $1{\sim}20{\mu}m$ in diameter can be prepared by careful selection of the concentration of stabilizer, initiator, pH and reaction temperature.

Quality Characteristics of Pan Bread Added with Citrus Mandarin Peel Powder (감귤과피 분말을 첨가한 식빵의 품질 특성)

  • Lee, Eun-Jin;Ju, Hyoung-Woog;Lee, Kwang-Suck
    • Culinary science and hospitality research
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    • v.18 no.1
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    • pp.27-39
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    • 2012
  • This study was conducted to examine the characteristics of bread quality as per addition rate of citrus mandarin peel powder since interests and concerns about healthy functional food have been increased in contemporary society. The result of mixogram from Mixograph showed that dough added with 3% citrus mandarin peel powder was suitable for baking quality. Stickiness of dough was decreased with addition of citrus mandarin peel powder. Compared with the controlled group, fermentation rate was decreased as the level of citrus mandarin peel powder increased while pH levels of dough and bread were significantly decreased. The TPA analysis showed that the hardness and adhesiveness levels increased as the level of citrus mandarin peel powder increased whereas springiness, cohesiveness and chewiness became decreased. Crumb fineness and elongation became higher as seen from the result of crumbScan. Volume and specific volume was decreased. The result of preference test presented that crumb color, texture, flavor and taste were the highest in the M3, which showed highest point in overall preference. In conclusion, M3 was the best in preference, taste and texture, thus determined as the optimal rate in association with the addition of citrus mandarin peel powder.

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Quality Characteristics of Castella with Panax ginseng Sprout Powder (새싹인삼을 첨가한 카스텔라의 품질 특성)

  • Kim, Ki-Ppum;Kim, Kyoung-Hee;Yook, Hong-Sun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.45 no.5
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    • pp.711-716
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    • 2016
  • The purpose of this study was to evaluate the quality of castella added with different concentrations (0%, 5%, 10%, and 15%) of Panax ginseng sprout powder. The specific gravity of castella made with 15% ginseng sprout powder was the highest (0.65), and baking loss rate was highest well. However, the height and weight of castella were highest in the control. The pH of castella decreased with increasing levels of Panax ginseng sprout powder, whereas sugar content of castella did not show significant differences. The Hunter L, a, and b values of crust decreased as the concentration of Panax ginseng sprout powder increased. The Hunter L and a values of crumb decreased as the concentration of ginseng sprout powder increased, whereas b values of crumb increased. The gumminess and chewiness of castella increased by addition of Panax ginseng sprout powder, whereas cohesiveness of castella decreased. The hardness and springiness of castella did not show significant differences. In the sensory evaluation, crust color, crumb color, aroma and moistness did not show significant differences among samples while sweet taste, and chewiness were highest in the control group. The overall acceptability of castella added with 5% Panax ginseng sprout powder was the highest. Therefore, the results suggest that castella added with 5% ginseng sprout powder could be helpful for improving physical quality and taste.

Quality Characteristics of Pound Cakes Added with Perilla Leaves (Perilla frutescens var. japonica HARA) Powder (들깻잎 분말을 첨가한 파운드케이크의 품질 특성)

  • Kim, Na-Young
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.40 no.2
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    • pp.267-273
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    • 2011
  • The study investigated the quality of pound cake added with various concentrations of perilla leaves (Perilla frutescens var. japonica HARA) powder. Pound cake were prepared by addition of 0, 5, 10 and 15% powder to the flour of basic formulation. The pH of the batter and cake decreased with increasing perilla leaves powder concentration. The baking loss rate of the pound cake tended to increase by 7.13~7.42%. The height of pound cake added with perilla leaves powder decreased with increasing powder concentration. The lightness, redness, and yellowness values were significantly decreased with increases in perilla leaves powder except for redness of pound cake crumb. The pound cakes containing 5% perilla leaves powder had acceptable sensory evaluation, such as flavor, taste, moistureness, and overall preference. The hardness and gumminess tended to increase, while springiness and cohesiveness decreased with increases in perilla leaves powder. The retrogradation degree of pound cake prepared with perilla leaves powder for 7 days at $25^{\circ}C$ was higher than the control but there were no significant differences. For the antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, pound cake added with 10% and 15% added perilla leaves powder showed high antioxidant activities. The results exhibited that adding the perilla leaves powder into the pound cake increased antioxidant activity with the highest quality improvement obtained by incorporating 5% (w/w) of perilla leaves powder into the pound cake formula.

Quality Characteristics of Bread Containing Various Levels of Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder (버찌(Fruit of Prunus serrulata L. var. spontanea Max. wils.) 분말을 첨가한 식빵의 품질특성)

  • Yoon, Mi-Hyang;Jo, Ji-Eun;Kim, Da-Mi;Kim, Kyoung-Hee;Yook, Hong-Sun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.9
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    • pp.1340-1345
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    • 2010
  • The study investigated on quality characteristics of pan breads prepared with 0, 1, 3 and 5% flowering cherry (Prunus serrulata L. var. spontanea Max. wils.) fruit powder. The pH of dough and bread decreased with the addition of flowering cherry fruit powder, whereas the weight of bread increased. The volume, specific volume and baking loss rate of the breads decreased as flowering cherry fruit powder levels increased. The volume of dough during fermentation of bread containing flowering fruit cherry powder was smaller than those of the dough without flowering cherry fruit powder. Lightness (L) and yellowness (b) of breads crumb and crust color were decreased as the concentration of flowering cherry fruit powder increased; however, the redness (a) was increased. In the texture analyzer measurement, hardness and chewiness of the breads were significantly increased by adding the powder but cohesiveness was decreased. There was no significant difference in springiness. The antioxidative activity measured by DPPH radical scavenging activity of bread increased as the concentration of flowering cherry fruit powder increased. The bread containing 3% flowering cherry fruit powder has acceptable sensory properties. such as color, smell, taste, chewiness, texture and overall acceptability. The results exhibited that adding the flowering cherry fruit powder into the bread increased antioxidant activity, and the highest quality improvement was obtained by incorporating 3% flowering cherry fruit powder into the bread formula.

Treatment of dyeing wastewater using Moving Bed Bioractor (부유메디아 생물막 공정을 이용한 염색폐수처리)

  • Shin, Dong-Hoon;Lee, Sang-Hun;Ryu, Seung-Han;Park, Jun-Hyung;Jo, Seog-Jin
    • Proceedings of the Korean Society of Dyers and Finishers Conference
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    • 2011.03a
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    • pp.110-110
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    • 2011
  • 염색공업 폐수는 그 성분이 일반적으로 매우 복잡하며, 작업공정의 가동 사항에 따라 수질 변동이 큰것이 특징으로, 각 공정에서 배출되는 염료, 보조화학물질, PVA(Polyvinyl alchol), 전분, wax 등이 포함되어 있으며 pH가 높고, 색도로 인해 하천에 방류될 경우 확산성이 높아 미생물에 의한 자정작용을 방해하여 하천의 수중생태계를 파괴할 우려가 있다. 이러한 염색산업에서 발생하는 폐수는 일반적으로 응집침전, 부상분리법 등의 전처리한 후 활성오니공정으로 처리하는 방법이 널리 이용되고 있으나, 이들 처리공정으로는 폐수 속에 포함되어 있는 다양한화학적 구조의 색소성분 및 유해물질을 완벽하게 제거하는 것이 어려운 실정이다. 유기물 함량이 높은 염색폐수를 처리하기 위해 제안된 기술로는 산소활성슬러지법, 유동상 및 고정상 생물막법, 포괄고정화법 등이 있다. 이러한 기술들중 기존의 처리공정을 증축없이도 처리효율을 높일 수 있는 방법으로 담체를 이용한 부유메디아 생물막공정(Moving-Bed BioReactor, MBBR)이 있다. 이공정은 미생물이 부착, 성장할 수 있는 공극율과 비표면적이 큰 담체를 이용하므로 반응조내의 부유 미생물 뿐만 아니라 담체에 고농도로 부착된 부착 미생물에 의해서도 유기물을 제거하기 때문에 다른 공정들에 비해 처리효율이 뛰어나고 기존의 활성슬러지 공정에 비해 갑작스러운 부하변동 및 유독성 폐수유입에 대해서도 안정적으로 운전이 가능한 장점이 있다. 본연구에서는 부유메디아 생물반응기(Moving-Bed BioReactor, MBBR)을 이용하여 염색폐수내 $COD_{Mn}$, 색도 및 난분해성 물질인 PVA 저감에 대한 Lab-scale test 수행하였다. 실험에 사용된 염색폐수의 수질은 평균 pH 13, $COD_{Mn}$ 900 mg/L, SS 135 mg/L, 색도 1,134 [C.U.], PVA 593 mg/L였으며, 2L의 반응기를 사용하여 회분식 실험을 수행였다. 본 실험에서는 호기성 미생물에 의한 염색폐수의 생분해가 유지되는데 필요한 최적의 용존산소 농도와 이에 필요한 공기 폭기량을 결정하기 위하여 i) DO uptake rate측정과 ii) 담체의 충진율, iii) COD/N ratio, iv) Air 유량, v) 담체내 흡착제의 종류, vi) $Ca^{2+}$ 첨가가 염색폐수의 생분해에 미치는 영향을 살펴보았다. 운전시간을 7일로 하여 COD, 색도, PVA 등을 측정한 결과 담체를 첨가한 경우가 담체를 첨가하지 않은 경우 보다 제거효율이 뛰어났다. 특히 충진율 30%(C/N 3)의 경우에서 COD, 색도, PVA의 제거율이 각각 평균 65%, 70%, 60%로 가장 높은 제거효율을 나타내었다.

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Standardization for the Preparation of Traditional Jeung-pyun (전통적 증편 제조의 표준화)

  • Choi, Sung-Eun;Lee, Jong-Mee
    • Korean Journal of Food Science and Technology
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    • v.25 no.6
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    • pp.655-665
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    • 1993
  • The added levels of dongdong-ju, soy bean and fermentation time were selected as factors affecting the quality of Jeung-pyun (Korean fermented steamed rice cake) through pretest. The standing height ratio was significantly raised after the 1st and 2nd fermentation by the soy bean treatment. As the amount of dongdong-ju and soy bean were increased, the values of specific volume and expansion ratio for Jeung-pyun were increased. The effects of fermentation time did not show any significant differences. The pH of Jeung-pyun dough was significantly higher when the amount of dongdong-ju decreased and the amount of soy bean increased. Reducing sugar content of Jeung-pyun significantly augmented with raised amount of soy bean. As the amount of soy bean was increased, the hardness, springiness and cohesiveness of Jeung-pyun measured by rheometer significantly decreased. The optimum conditions for Jeung-pyun preparation were found to be 30g dongdong-ju, 2g soy bean solid and 180 minutes of fermentation time per 100g rice flour basis. Soy bean treatment had primary influence on Jeung-pyun preparation.

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Soil Washing and Effluent Treatment for Contaminated Soil with Toxic Metals (유해원소로 오염된 토양 세척 및 세척수의 처리)

  • Yang, Jung-Seok;Hwang, Jin-Min;Baek, Kitae;Kwon, Man Jae
    • Korean Chemical Engineering Research
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    • v.51 no.6
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    • pp.745-754
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    • 2013
  • This study evaluated the optimal soil washing conditions for toxic metals considering the removal efficiency of toxic metals from contaminated soils as well as from soil washing effluents. In the contaminated soils, As was the major contaminant and extracted by sodium hydroxide solution better than by sulfuric acid. However, in the case of the treatment of soil washing effluents, sodium hydroxide was less effective extractant because soil organic matter extracted by sodium hydroxide prevented the solid-liquid phase separation and toxic metal removal. In the treatment of soil washing effluents with sulfuric acid, toxic metals in the effluents were mostly precipitated at the pH above 6.5. In addition, granular ferric oxide (GFO) as an adsorbent enhanced the removal of As and Pb indicating that toxic metals in the washing effluents can be removed almost completely by the use of combined adsorption-neutralization process. This study suggests that soil washing techniques for toxic metals should be optimized based on the physical and chemical properties of the contaminated soils, the nature of chemical extractant, and the removal efficiency and effectiveness of toxic metals from the soils as well as soil washing effluents.

Effects of Lead, Copper and Cadmium on Pseudomonas cepacia KH410 Isolated from Freshwater Plant Root (담수식물 근계로부터 분리된 Pseudomonas cepacia KH410 균주에 대한 납, 구리, 카드뮴의 영향)

  • 김영희
    • Korean Journal of Microbiology
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    • v.38 no.1
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    • pp.26-30
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    • 2002
  • A ubiquitous bacterium,Effects of Lead, Copper and Cadmium on Pseudomonas cepacia KH410 Isolated from Freshwater Plant Root was isolated from freshwater plant root and interactions of lead, copper and cadmium with this strain was studied. Mass production of dry cell weight 2.72 g-DCW/ι-medium was obtained by cultivation in a nutrient medium containing 1% yeast extract, 1% soytone and 0.5% NaCl, pH 7.0, at temperature of 28℃ for 24 hrs under aeration. The mass of dry cell produced after exposure with 100 mg/ι of heavy metal was 1.98 g/ι for lead, 1.58 g/ι for copper and 0.20 g/ι for cadmium, respectively. The minimal inhibitory concentrations (MIC) for each heavy metal was 1.3 mM for lead,0.8 mM for copper and 0.4 mM fur cadmium, respectively. Cell aggregation occurred by each heavy metal exposure was observed from 1 day to 4 days by an optical microscope. Entrapment, precipitation effects on cell by heavy metals between 10 min and two hours were examined by an electron microscopy. Cadmium appeared to be the most toxic on cells and the order of toxicity was cadmium>copper>lead.