• Korean journal of food and cookery science
• /
• v.25 no.1
• /
• pp.45-54
• /
• 2009

Contamination levels of aerobic colony counts, coliforms and pathogenic bacteria were tested in fried rice dishes to monitor quality for risk management. The prevalence of Bacillus cereus in dishes from 8 Chinese-style restaurants and 2 institutional foodservices was 10%, and the bacteria's contamination levels was 3.47 log CFU/g. Echerichia coli, Staphylococcus aureus, and Salmonella were not detected in any of the 10 samples. However, for their aerobic colony counts and numbers of isolated coliforms, the samples were 30% and 70% over the microbial criteria, respectively, for ready-to-eat foods presented in the Korean Food Code. This suggests that fried rice dishes, although cooked with oil at high temperature, require special care. For the prediction of the growth curve of B. cereus spp. in the fried rice samples, an experiment design of 3 storage temperatures ($7^{\circ}C$, $35^{\circ}C$, $57^{\circ}C$) x 5 storage times (0 h, 2 h, 4 h, 6 h, 24 h) was applied. The sample exposed to $35^{\circ}C$ showed no B. cereus spp. at 0 h; however, there was a tendency of slow growth (1.0 log CFU/g) after 4 hours of storage and then faster growth at 6 h (3.7 log CFU/g) and 12 h (4.7 log CFU/g), showing a growth rate of 0.56 log CFU/g/hr. These results indicate that fried rice, despite being heat-treated, can become heavily contaminated with B. cereus spp. when held over 2 hours at room temperature. However, the samples stored at $7^{\circ}C$ and $57^{\circ}C$ over 24 hours were not contaminated with B. cereus. Based on these results, management guidelines for controlling B. cereus are suggested.

• Bulletin of the Korean Chemical Society
• /
• v.27 no.7
• /
• pp.974-975
• /
• 2006

• Journal of Animal Science and Technology
• /
• v.47 no.1
• /
• pp.49-56
• /
• 2005

The Korean styled meat products such as grilled and/or roasted ham(Jikhwagui: J), Bulgogi ham(B), Kimbab ham(K) and sliced roasted ham(DDukgalbi: D) were obtained from different Korean meat processing companies and investigated for their salinity, saccharinity, pH, moisture and fat content, meat color and sensory evaluation. The results obtained were as follows; Percentage of saccharinity in J, B, K and D ranged 7.5 %(13) - 12.7% (J2), 5.3 0/«B2) -7.5 o/«BI), 5.2 0/«K4) - 6.6 o/«KI, K2, KS), and 6.60/«04) - 14.4o/«Dl), respectively. Percentage of salinity in J, B, K and D ranged 2.260/«13)- 2.38 0/«J4), 1.850/«B2) - 2.45 0/«B3), 1.94o/«KI) - 2.40% (K3), and 1.830/«02) - 2.19 o/«Dl), respectively. The pH value of J, B and K were ranged 6.30 - 6.44, 6.266.37 and 6.20 - 6.42, respectively, which are slightly higher than that of D(5.86 - 6.25). Content of average moisture were higher in B(61.0 %), K(59.94%) and J(59.63%) compared to the D(55.93%). In crude fat, B and D were ranged 14-21 %, which are very lower than those of K(59.94%) and J(59.63%). In meat color, $L^*$ value were above 50.0, except D2 and D3. $a^*$ value of B were slightly higher than those of other meat products. Compared to sensory evaluation, the overall acceptability of J is excellent in the range of saccharinity 12.7%, salinity 2.3 %, moisture 61 %, crude fat II - 12%, $L^*$ value 52 - 54, and $a^*$ value 12.3- 12.7. In the case of B, the overall acceptability is excellent in the range of saccharinity 6.6 - 7.5 %, salinity 1.90- 2.45 %, moisture 60 %, crude fat 15 %, $L^*$ value 56, and $a^*$ value 15. In the case of K, the overall acceptability is excellent in the range of saccharinity 6.5 %, salinity 2.4 %, moisture 61 %, crude fat 16%, $L^*$ value 53, and $a^*$ valuce 15. In the case of D, the overall acceptability is excellent in the range of saccharinity 14.0%, salinity 2.1 %, moisture 55%, crude fat 55%, $L^*$ value 50, and $a^*$ value 13.

• Korean Journal of Crystallography
• /
• v.8 no.2
• /
• pp.138-143
• /
• 1997

The crystal structure of isoimperatorin, f-[(3-methyl-2-butenyl)oxy]-7H-furo[3,2-g][1] benzopyran-7-one, has been determined from single crystal x-ray diffraction study; C16H14O4, Monoclinic, P21/c, a=8.865(1) Å, b=9.331(1) Å, c=16.156(1) Å, β=98.12(1)', V=1322.9(2) Å3, T=293(2)K, z=4, Cu Kα(λ=1.5418 Å). The structure was solved by direct method and refined by full-matrix least squares to a final R=5.72% for 1922 unique observed Fo>4o(F0) reflections and 182 parameters.

• The Korean Journal of Food And Nutrition
• /
• v.23 no.1
• /
• pp.63-69
• /
• 2010

With the increase of the use of antibiotics and invasive procedures, infections caused by multidrug-resistant Acinetobacter baumannii(MRAB) are increasing. We screened the antibiotic producing strain B-51 for antibacterial activity against MRAB from the soils and studied the effects of culture medium on the antibiotic production of B-51. The medium conditions for maximum antibiotic productivity of B-51 was 2% glycerol, 0.5% soybean meal, 0.01% $CaCl_2$, 0.01% $MgSO_4{\cdot}7H_2O$ and 0.01% $KH_2PO_4$ at an initial pH of 6.0, at $30^{\circ}C$ for 76 h.

• Korean Journal of Crystallography
• /
• v.13 no.3_4
• /
• pp.152-157
• /
• 2002

The molecular and crystal structure of Tricyclazole, C/sub9/H/sub7/N₃S, has been determined by single crystal x-ray diffraction study. Crystallographic data for title compound: Pca2₁, a=14.889(1) Å, b=7.444(1) Å, c=15.189(2) Å, V=1683.3(3) ų, Z= 8. The molecular structure model was solved by direct methods and refined by full-matrix least-squares. The final reliable factor, R, is 0.047 for 1533 independent reflections (F/sub o//sup 2/)). The asymmetry unit contains two molecules which are in plate conformation, parallel to each other and related by a pseudo four-fold screw on the b-direction.

• YAKHAK HOEJI
• /
• v.44 no.6
• /
• pp.505-510
• /
• 2000

The synthesis of pentahydroindanoisoquinoline (4) compound has been achieved via the cyclization of 2-(N-benzylamino)-5,6-difluoro-1-indanol (10a, 10b), which was prepared by condensation and reduction of 2-amino-1-indanol and benzaldehyde in ethanol. The stereochemistry of $H_{6a}$ and $H_{11b}$ of 9,10-difluoro-5,6,6a,7,11b-pentahydroindano[2,1-c]isoquinoline (4) was the trans B/C ring fusion.

• Journal of the Korean Ceramic Society
• /
• v.28 no.7
• /
• pp.517-524
• /
• 1991

The CVD process of BPSG (BoroPhosphoSilicate Glass) and its thin film properties were studied. B2H6, PH3, SiH4 and O2 gases were reacted in a AP (Atmospheric Pressure) CVD system in the temperature range of 300℃ and 460℃. The interaction of B2H6 and PH3 was studied from the deposition rate and dopant incorporation change point of view. The dependency of BPSG step coverage on the temperature was changed with different O2/(B2H6+PH3+SiH4) ratio. Finally, the boundary which distinguishes the stable BPSG's from the ones that react with Di (Deionized) water or cleaning chemicals such as H2SO4, HCl, H2O2, NH4OH etc could be defined.

• Microbiology and Biotechnology Letters
• /
• v.27 no.6
• /
• pp.458-465
• /
• 1999

Streptomyces luteogriseus KT-10 isolated from Korean farm soil produced a strong cathepsin B inhibitor. Optimal conditions for the cathepsin B inhibitor production by s. luteogriseus KT-10 were evaluated. The cathepsin B inhibitor was produced with maximal yield in the cultural condition of pH 7.0 and $25^{\circ}C$ for 4 days. Optimal medium for the cathepsin B inhibitor production was determined to be a medium containing 20g, peptone 3g, yeast extract 1g, K2HPO4 0.5g, MgSO4.7H2O 0.5g, NaNO3 0.5g, NaCl 0.5g per l. The cathepsin B inhibitor produced by S. luteogriseus KT-10 could also inhibit the other proteinases such as trypsin, papain, and cathepsin D.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.8 no.4
• /
• pp.202-207
• /
• 1975

During the term of June, 7 to August 11, the noises in the maine engine room in terms of the r. p. m. of the Pung-Yang Ho (4,500 H. P.), the Chuk-Yang Ho (3,800 H. P.), the Dong-Bang Ho (3,000 H. P.), the Oh-Dae San Ho (2,690 H, P.), the Kwan-Ak-San Ho (1,000 H. P.) and the Back-Kyung Ho (850 H. P.) (Refer to Table 1) were measured with the use of sound level meter, which has measuring range 37-140 dB and the results obtained are as follows : 1. Capacity of the engine room becomes large according to the total H. P. of the main engine, but the vessels are using of a type of engine, i.e., 6 cylinder, and thus the noise, pressure has shown a tendency to become lower except Kwan-Ak-San Ho, Chuk-Yang Ho and Dong Bang Ho where the noise pressure was higher by 3 dB than curve of mean value. 2. The maximum noise pressure appeared even before the main engine reached the maximum r. p. m. and while the percentage of the r. p. m. varied depending on the vessel, the maximum noise appeared at around the $67-75\%$ of the r. p. m. 3. The maximum of noise pressure in the respective engine room ranged between 93.5-105 dB while it was between 72-81 dB at the fish process room in the stern trawl vessel where the oral communications were possible.