• The Korean Journal of Community Living Science
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• v.14 no.2
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• pp.63-70
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• 2003

In this experiment, the curd was made from soybean and cow's milk in the ratio of 7 to 3, and coagulated with Glucono-delta-lacton(GDL) and $CaSO_4&.$2H_{2}O& in the 1:1 ratio. During the procedure, the mulberry leaf powder was added. The amount of the added powder varied from 0.1 % to 0.5 %. This experiment aimed to show the change of yield, general components, minerals, amino acid, changes of pH, sensory properties of these products. As mulberry leaf powder addition increased, crude protein, crude fat, crude ash content, minerals and amino acids increased. Whereas moisture content decreased, and in particular,$Ca^{++}$, $K^+$ and $Na^+$ increased. On the other hand, in the sensory properties, the levels of satisfaction about the color, appearance, flavor, texture and savory were lower in mulberry leaf powder added than under control.

• 한국생물공학회:학술대회논문집
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• 2002.04a
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• pp.534-537
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• 2002

An agarase gene from Bacillus cereus ASK202 was expressed in high levels by E. coli BL21(DE3)/pEBA1 using pET28a(+) vector system with the inducible T7 promoter in the presence of isopropyl- ${\beta}$ -thiogalactopyranoside. The open reading frame encodes 761 amino acid residues with a calculated molecular weight of 83,300 daltons and a potential signal peptide about 36 amino acid residues at the N-terminus. E. coli BL21(DE3)/pEBA1 produce 1280 unit/ ${\ell}$ of agarase. The optimum physical condition for the agarase activity was pH 5.6, and $40^{\circ}C$, respectively. The agarase activity was stable up pH $4.0{\sim}9.0$ and $4{\sim}40^{\circ}C$. The km and maximum rate of metabolism for agar were 0.068mg/$m{\ell}$ and 0.094mg/$m{\ell}{\cdot}min$, respectively.

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.702-709
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• 2014

Normal alcoholic fermentation took place at $20-25^{\circ}C$ in yakju (traditional Korean rice wine) prepared without the addition of protease (non-addition group). The total concentration of organic acids increased by 1.0-2.7 fold in the non-addition group. While the concentration of lactic acid and acetic acid increased, the pyroglutamic acid concentration decreased by 51.1 fold. Consequently, the total acidity and volatile acid concentration increased, and the overall pH decreased. Compared to the addition group, the non-addition group showed a 3.0-5.2 fold increase in the amount of amino acids; however, the total estimated concentrations of free-form amino acids were 5.2-11.9 times lower than those in the latter group. The major amino acids found in the non-addition group were alanine, arginine, leucine, and phenylalanine. The yakju preparation from the non-addition group showed a 1.2-3.0 fold decrease in the final color intensity as compared to that from the addition group.

• Archives of Pharmacal Research
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• v.21 no.6
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• pp.723-728
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• 1998

The chemical behaviours of 4-methyl-2-oxo-2H-benzopyran-7-yl oxoacetyl hydrazine (2) towards some different reagents such as anhydride compounds, aromatic aldehydes, carb on disulphide, and nitrous acid yielded the corresponding pathalazine derivatives (3, 4, 5), hydrazone derivative (6), 1,3,4-oxadiazole derivative (7, 8, 9) and acid azide (10) respectively. Treatmen of 10 with absolute alcohols, amines and ethyl amino acid ester gave the corresponding carbamate derivative (11), substituted urea derivative (12) and ethyl substituted alkyl acetate (13) respectively. The biological activity of some synthesized compounds was evaluated.

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.873-882
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• 2018

This research is about the quality characteristics of white bread mixed with varying ratios of Seomcho powder, such as 1%, 3%, 5%, and 7% (Spinacia oleracea L.). The pH level of dough decreased as more Seomcho powder (Spinacia oleracea L.) was added, and 7% addition recorded the lowest pH. The fermentation power of dough expansion decreased as the additional ratio increased in both the first and second proofing, and it was negatively correlated to the fermentation time factor. The moisture content of bread decreased as the addition ratio increased. The bread volume became smaller as the addition ratio increased, but it correlated negatively with its specific volume. The color of the crumb, the lightness and redness decreased in comparison to the control, but the yellowness increased. The total amino acid contents increased as the addition ratio increased, and glutamic acid was positively correlated to the additional ratio. The total free amino acids increased as the additional ratio increased, but cysteine levels were high at 5% and 7% additional ratio. The textural characteristics of the bread, springiness and cohesiveness were lower than the control, but gumminess, brittleness, and hardness were higher than the control. The adhesiveness was realized at 7% additional ratio.

• BMB Reports
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• v.38 no.4
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• pp.457-467
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• 2005

Open reading frame (ORF) 3 on the Choristoneura fumiferana granulovirus (ChfuGV), located in the 11 kb fragment of the BamHI genomic bank encodes a predicted 32-kDa putative kinase protein. Bioinformatics analysis on the predicted amino acid sequence of ChfuGV PK-1 revealed the existence of 11 catalytic subdomains. Sequence analysis within the 5'-untranslated region (5'-UTR) of ChfuGV pk-1 indicates the presence of both putative early and late promoter motifs, indicating that pk-1 may be expressed throughout the infection cycle. Promoter sequence analysis reveals that pk-1 is deprived of a TATA box and appears instead to be regulated by other cis-acting transcriptional regulatory elements. Temporal transcription analysis by RT-PCR confirms the appearance of transcripts detected from 2 h p.i. until 72 h p.i. Northern blot hybridization characterizes pk-1 transcription as a 1.2 kb transcript. Homology comparisons reveal that ChfuGV PK-1 protein is most closely related to Phthorimaea operculalla granulovirus (PoGV) with 80% amino acid identity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.1
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• pp.45-51
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• 1986

Equimolar aqueous solutions of D-glucose and glycine were heated at $50^{\circ}C\;and\;95^{\circ}C$ at pH 6.7. The headspace volatiles and the ether extracts from the reaction mixture were analyzed by gas chromatography and gas chromatography-mass spectrometry using a fused silica capillary column. The major components formed were identified as diacetyl, three furfurals, two pyrroles, one furanone, two pyranones and two amides. In order to elucidate the formation mechanisms of the amides formed front amino-carbonyl reaction, two model systems were adopted. N-butylacetamide were formed as major components from diacetyl-butylamine ana glyoxal-butylamine systems, respectively. The results obtained suggest that such ${\alpha}-dicarbonyls$ as 3-deoxy-D-erythro-2,3-hexodiulose and diacetyl generated in the amino-carbonyl reaction react with amino compounds, amides then being formed by cleavage of the C-C bond in the ${\alpha}-dicarbonyls$.

• The Korean Journal of Food And Nutrition
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• v.10 no.3
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• pp.370-374
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• 1997

Commercial Sikhye was fermented by Saccharomyces cerevisiae for 10 day at 29$^{\circ}C$. Sucrose was hydrolyzed into glucose and fructose by invertase from the yeast, and the glucose and fructose were converted into ethanol by the yeast. Commercial Sikhye wine was found to contain 6.6% of ethanol, 0.32$\mu$mol/ml of amino acid, 226$\mu\textrm{g}$/ml of protein, and 2.5ml 0.1N NaOH of acidity, respectively, and its pH was 3.21. Limit dextrin in commercial rice Sikhye wine showed both signal of $\alpha$-1, 4- and $\alpha$-1, 6- glucosidic linkage with its estimation ratio of 25:1 by 1H-NMR analysis. The taste of rice Sikhye wine was similar that of wine.

• Journal of Electrochemical Science and Technology
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• v.11 no.3
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• pp.257-272
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• 2020

This study covers the stages of testing whether the azo dye with chemical name (E)-5-[(4-(benzyl(methyl)amino)phenyl)diazenyl]-1,4-dimethyl-1H-1,2,4-triazol-4-ium zinc (II) chloride (DMT), known as Maxilon Red GRL in the dye industry, can be used as an anticorrosive feasible inhibitory agent, especially in industrial areas other than carpet, yarn and fibre dyeing. These test stages consist of the electrochemical measurement techniques such as potentiodynamic polarization, electrochemical impedance spectroscopy (EIS) and linear polarization resistance (LPR) for diverse concentrations and durations. The adsorption of the viewed DMT molecule on the mild steel surface obeyed the Langmuir isotherm. The zero charge potential (PZC) of mild steel was also found to assess the inhibition mechanism in containing DMT solution. The inhibition performance of DMT on the mild steel in a 1.0 M HCl solution was also investigated using methods such as metal microscope, atomic force microscope (AFM) and field emission scanning electron microscope (FE-SEM).

• Bulletin of the Korean Chemical Society
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• v.32 no.2
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• pp.498-502
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• 2011

The divergent synthesis of novel phosphorus-containing dendrimer with 4,4'-sulphonyldiphenol at the core has been accomplished involving simple condensation reactions using $P(O)Cl_3$, $P(S)Cl_3$, 3-amino-phenol, 3-hydroxy-benzaldehyde, and 2-butyn 1, 4-diol. The final compound was a Schiff's base macromolecule possessing 4 imine bonds, 8 acetylenic bonds and 8 OH groups at the periphery. The structures of intermediate compounds were confirmed by IR, NMR ($^1H$, $^{13}C$ and $^{31}P$), LC-Mass and C, H, N analysis. The structure of the final dendrimer (5) was confirmed by IR, NMR ($^1H$, $^{13}C$ and $^{31}P$), MALDI-TOF-MS, and C, H, N analysis. The surface morphological characteristics of the final dendrimer were understood by Scanning Electronic Microscopic study (SEM). The thermal stability of the final dendrimer was studied by TGA/DTA analysis.