• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.584-589
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• 2005

Structured triacylglycerol (SL-TAG) was synthesized by enzymatic interesterification with algae oil and soybean oil in solvent-free system. Structured di- and monoacylglycerol (SL-DAG/MAG) were produced by glycerolysis with SL-TAG and glycerol catalyzed by lipase. Reactions were performed by sn-1.3 specific Lipozyme RM IM lipase from Rhizomucor miehei (interesterification, 11%; glycerolysis 5% by weight of total substrates) in solvent-free system using stirred-batch type reactor. SL-DAG/MAG contained TAG (42,3 area%), 1,3-DAG (19.2 area%), 1,2-DAG (22.2 area%), MAG (16.0 area%), and free fatty acid (0.2 area%). Iodine and saponification values of SL-DAG/MAG were 208.8 and 179.6, respectively. SL-DAG/MAG appeared yellowish in color.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.311-316
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• 2004

Antioxidant effects of Rosa davurica Pall extract on copper-mediated LDL oxidative modification were investigated. Oxidation products of LDL were determined based on TBA value, formation of conjugate diene, and apolipoprotein carbonyl value. As revealed through TBA values, ethyl acetate and butanol fractions of R. davurica Pall root showed strong antioxidant effect, with 85.3 and 93.2% inhibitions at $30\;{\mu}g/mL$ each, respectively. Ethyl acetate and butanol fractions at $30\;{\mu}g/mL$ inhibited LDL oxidation up to 8 hr. Conjugate diene formation by lipid oxidation with $Cu^{2+}$ addition in ethyl acetate and butanol fractions decreased 2.2-and 5.6-fold, respectively, compared to control. Carbonyl value decreased in the presence of butanol and ethyl acetate fractions. Methanol and ethyl acetate extracts of R. davurica Pall root showed higher absorbancy at 285 nm. Ethanol extract of R. davurica Pall root and stem contained 10.6 g/100 g total phenolic compounds. Results reveal phenolic compound as major biological component in R. davurica Pall extracts. Ethyl acetate and butanol fraction showed strongest antioxidant effect on LDL oxidation.

• Journal of Embryo Transfer
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• v.18 no.3
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• pp.237-242
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• 2003

These studies were carried out to establish an effective in vitro embryo transfer methods by analyzing several factors. The base media were TCM-199 solution for in vitro maturation(IVM) of bovine follicular oocytes and Fer-TALP solution for in vitro fertilization(IVF) and CRlaa medium for in vitro culture(IVC). IVC used the fertilized oocytes of 24-hr culture (day 1)after IVF. Embryos were cultured in drop-culture that contained 25 embryos per 10${mu}ell$. Blastocysts cultured for 7 to 9 in vitro were transferred to recipients. The results obtained were as follows: 1. The pregnancy rate according to different region of embryo transfer were 33.8％, 48.1％, 45.0％ and 35.3％ respectively. 2. The pregnancy rate according to the parity of recipient when embryos were transferred to nulliparous (42.9％) was higher than that of 1∼3nd parlous(36.9％), however there were not show significant difference each other. 3. According to the stage of blastocyst, the pregnancy rate when middle blastocysts (MB) (45.5％) were transferred to recipients were higher than that of late blastocysts (LB) (41.0％). 4. When IVF-derived blastocysts cultured for 7 to 9 day were transferred to recipients, the pregnancy rate was higher 7 day of blastocyst than that of 8 day or 9 day of blastocyst. The results of embryo transfer according to the regions, the parity of recipient and the development stage showed that blastocyst formed for 7day transferred to nulliparou were higher pregnancy rate than others.

• Applied Biological Chemistry
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• v.39 no.3
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• pp.212-217
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• 1996

Molecular structural Properties of Potato starches from Irish cobbler(mealy Potato), Dejima(waxy or soggy potato) and Shepody were investigated. iodine reaction of Irish cobbler, Sephody and Dejima starches were 0.45, 0.44 and 0.43. ${\beta}-amylolysis$ limit of the starches was not different between the three potato types. The percentage of each fraction was different among samples : in general, Dejima starch had higher proportion of $F1(more\;than\;{\overline}{DP})$, $F2({\overline}{DP}40{\sim}50)$ and lower proportion of $F3({\overline}{DP}15{\sim}20)$ than those of Irish cobbler starch. When the starch was heated in excess water at $98^{\circ}C$ for 8min, the yield of hot water-soluble starch were higher in waxy type than in mealy one. Each potato variety showed different gel chromatography pattern of the hot water soluble starch. When the potato starches were hydrolyzed with 2.2N HCI at $37^{\circ}C$ for 48 hr, the molecular weight of the starch was decreased.

• Journal of Wetlands Research
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• v.20 no.1
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• pp.72-79
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• 2018

Two planter boxes were monitored during their initial year of operation to be able to assess their stormwater runoff and pollutant reduction capabilities and investigate on the design factors affecting their performance. One of the planter boxes provided 85-100% runoff volume reduction for rainfall less than 15 mm and rainfall intensities lower than 5 mm/hr. This reduced to 50-64% during higher rainfall intensities and depths of up to 50 mm. Suspended solids, organics, nutrients, and heavy metals were satisfactorily removed at a range of 40-95%. The other planter box, however, did not produce outflow in all the events and allowed total capture of stormwater. The uncertainty regarding the fate of the runoff in that case required an investigation of the planter box's actual drainage and underground conditions which was deemed outside the scope of the study. Nonetheless, several design improvements and retrofits were suggested based on the provisions of current design guidelines to ensure that the hydraulic and water quality goals are achieved without potential damage to nearby structures. Moreover, continuous monitoring data is required to provide more accurate design evaluation and can serve as a guide in the construction of similar facilities in the future.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.501-508
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• 2007

In order to develop a new starter for fermented milk, Lactobacillus plantarum M23 was isolated from raw milk and investigated for physiological characteristics. It showed good tyrosinase inhibitory activity compared with commercial lactic acid bacteria. The optimum growth temperature of Lactobacillus plantarum M23 was $40^{\circ}C$ and cultures took 17 hr to reach pH 4.3. Lactobacillus plantarum M23 showed more sensitivity to Penicillin-G, Oxacillin, Novobiocin, Chloramphenicol in a comparison of 12 different antibiotics, and showed most resistance to Vancomycin. It showed higher leucine arylamidase and ${\beta}-galactosidase$ activities compared to 16 other enzymes. It was comparatively tolerant to bile juice and able to survive at pH 2 for 3 hours. It showed high resistance to Escherichia coli, Salmonella typhimurium and Staphylococcus aureus with rates of 77.8%, 86.5% and 83.8%, respectively. Based on these and previous results, Lactobacillus plantarum M23 could be an excellent starter culture for fermented milk with high resistance to melanin.

• Journal of the Korean Society for Heat Treatment
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• v.24 no.6
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• pp.318-326
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• 2011

This study has been performed to investigate the effect of Al addition on High Temperature Gas Nitriding (HTGN) in 13%Cr-0.16%C stainless steel with different Al contents of 0.54%, 1.76% and 2.36%, respectively. HTGN treatment was carried out at $1100^{\circ}C$ for 1 hr, 5 hrs and 10 hrs. Nitrogen-permeated surface layers showed round type carbides of $Cr_{23}C_6$ and needle type nitrides of AlN in the matrix of martensite, representing 600~700 Hv. And the thickness of the surface layer increased with increasing Al content and HTGN treatment time. The inner region that was not permeated nitrogen showed chromium carbides in the mixed phase of martensite and ferrite for the 0.53% Al alloyed steel, however chromium carbides in the matrix of ferrite single phase were shown for the steels with the addition of 1.76%Al and 2.36%Al, representing the hardness of ~200 Hv. During nitrogen permeation from surface to the interior, substitutional elements of Cr, Al and Si moved toward the surface and interstitial element of carbon also moved from interior to the surface. This movement of alloying elements leads high concentration of these elements at the outmost surface, subsequently the lowest peak of substitutional elements were shown in the vicinity of near surface. After showing the lowest peak, the high concentration region of Al and C were formed due to the continuous movement of Al toward the surface. The long discontinuous precipitates of $Cr_{23}C_6$ and AlN were formed along the outmost surface owing to the high concentration of these alloying elements.

• Korean Journal of Food Science and Technology
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• v.16 no.3
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• pp.261-266
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• 1984

Soymilk residue was washed separately with acetone, ethanol, isopropyl alcohol and n-hexane, and then dried at $45^{\circ}C$. The dried residues were evaluated for drying rate, color and chemical and functional properties. Washing with acetone resulted in the shortest drying time (1hr) and the highest in protein content (48.8%) and in Hunter 'L' value. The dried residues after treatment with acetone and alcohols showed relatively high values of 4.3-4.7g/g and 8.5-8.7g/g in oil and water absorption, respectively. Addition of the acetone treated residue to wheat flour at a level of 10% affected little in Amylograph viscosity while those treated with other solvents caused a significant decrease in the viscosity.

• Korean Journal of Breeding Science
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• v.40 no.3
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• pp.295-298
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• 2008

"Dongjin2" is a new japonica rice cultivar developed from the cross between Milyang165 with short culm and lodging resistance and $F_1$ plant of Iksan438, HR14018-B-1-1 and Iksan435 with high palatability at Honam Agricultural Research Institute (HARI), NICS, RDA in 2005. This cultivar has short grain shape and about 143 days growth duration from direct seeding to harvesting under Korean climate condition. The milled kernels of "Dongjin2" is translucent with non-glutinous endosperm. It has about 19.3% of amylose content and better palatability of cooked rice compared with "Nampyeongbyeo". This cultivar shows high resistance reaction to the bacterial blight pathogene race from $K_1$ to $K_3$, blast and stripe virus but susceptible to insect pests. "Dongjin2" yields about 5.71 and 5.74 MT/ha under the wet direct seeding and the transplanting at standard fertilizer level. "Dongjin2" would be adaptable for the southern plain area of Korea.

• Food Science and Preservation
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• v.19 no.6
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• pp.849-857
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• 2012

This study was conducted to determine the effects of the pretreatment and infrared drying methods on the physicochemical properties and antioxidant activities of dried peaches. The pretreatment methods were the 30 min treatment of NaCl, vitamin C, and soluble Ca (1:5 w/v immersion ratio), and leaving them untreated before infrared drying at $55^{\circ}C$ for 20 hr. The moisture content was lower in the pre-treated group and was significantly lowest in the 0.3% NaCl. The titratable acidity and soluble solid content and acid ratio (SS/TA) were high for the vitamin C and soluble Ca groups. The browning degree and cutting strength of the dried peach were lower in the pre-treated group. The total sugar content in the 0.3% NaCl group was significantly higher than those in the vitamin C and soluble Ca groups. The Ca contents were more effective in the soluble Ca treated group and increased with higher Ca concentration. The sensory evaluation results indicated that the organoleptic scores for the overall preference were higher in the 0.1% vitamin C treated group. The phenolic compounds and ABTS radical scavenging ability were high for the 0.1% vitamin C and 0.1% soluble Ca treated groups. These results suggest that pretreatment affected the qualities of the dried peaches, showing that infrared drying can be applied to the production of high quality dried peach products.