• Journal of the Korea Organic Resources Recycling Association
• /
• v.17 no.4
• /
• pp.112-121
• /
• 2009

To obtain basic design criteria for underground anaerobic digestion and enhance biogas production from swine slurry, a $20m^3$ underground anaerobic digester (UGAD) was constructed and operated at mesophilic ($31{\sim}37^{\circ}C$) temperature with an organic loading rate (OLR) at $23.6kgVS/m^3/day$. The average biogas and $CH_4$ production rate were observed at 8.62 and $5.78m^3/day$, respectively. The mean percentile of $CH_4$ and $CO_2$ were also observed at 67.5% and 19.6%. The relative biogas yield was explored at $733L/kg\;VS_{added}$ and $CH_4$ yield was at $495L/kg\;VS_{added}$ respectively. The removal rate of biochemical constituents and pathogens were noticed considerably at 68%, 74%, 79%, 86%, 89%, 81%, 55%, 79%, 98% and 100% on TS, VS, TSS, $BOD_5$, $TCOD_{cr}$, $SCOD_{cr}$, $NH_3-N$, available P, fecal coliforms and Salmonella, respectively. This study suggested that, the modified UGAD system is a greatly desirable for anaerobic digestion for swine slurry with regards to high methane yield and biodegradability.

• Journal of the Korean Professional Engineers Association
• /
• v.15 no.1
• /
• pp.14-23
• /
• 1982

1) The characteristic of the recipe for GAL-SOO is to make odorous, pharmaceutical cereal into plaster by honey-mixed boiling so as to be drunken whenever it needed. But the cereal which included sugar was boiled without adding sugar. 2) The part of cereal which was used mostly in making GAL-SOO was seeds of cereals. 3) The history of GAL-SOO was derived from GU GA PIL YONG, a document of WON dynasty of GHINA, but it was developped according to our taste in this county. 4) The pharmaceutical action of GAL-SOO was mainly to strengthen stomach, digestion and appeasing thirst. 5) GAL-SOO tastes so sour and sweet that it was splendid to drink especially in summer as a beverage. 6) The Value of developping GAL-SOO as a beverage is highly approved because of its expediency of recipe and tough endurance storing under ordinary temperature.

• Journal of Microbiology and Biotechnology
• /
• v.15 no.6
• /
• pp.1392-1396
• /
• 2005

Proteolytic digestion and CD measurement of wild-type and mutant cyclic AMP receptor proteins (CRPs) were performed either in the presence or absence of cyclic nucleotide. Results indicated that transition of a structural change to the hinge region by the binding of cAMP to the anti site was required for the binding of cAMP to the syn site near the hinge region and, although the occupancy of cAMP in the anti site increased the protein stability, CRP adopted more a stable conformation by the binding of cAMP to the syn site.

• Microbiology and Biotechnology Letters
• /
• v.27 no.6
• /
• pp.471-476
• /
• 1999

Inulin fructotransferase(depolymerizing)(EC 2.4.1.93)(inulaseII) which converts inulin into di-D-fructofuranose-1,2':2,3'-dianhydride (DFAIII) was purified from Arthrobacter ureafaciens KCTC 3387 using column chromatography on DEAE-Toyopearl 650M and gel filtration of Sephadex G-200. The enzyme was purified 7-fold with a yield of 11% from a culture supernatant. The purified enzyme gave a single band on polyacrylamide gel electrophoresis, and the molecular weight of the enzyme was estimated to be 45,000 by SDS-polyacrylamide gel electrophoresis. The optimum pH and temperature for the enzyme reaction were pH6.5~7.0 and $55{\circ}C$, respectively. The enzyme was stable within a pH range of 5.0 to 10.6 and up to $60^{\circ}C$. The Km of this enzyme for DFAIII production was 11.9mM. The enzyme was inactivated by $Hg^{2+}$ and after exhaustive digestion of inulin by this enzyme, 1-kestose and nystose were produced in addition of DFAIII.

• Asian-Australasian Journal of Animal Sciences
• /
• v.16 no.1
• /
• pp.100-103
• /
• 2003

Higher environmental temperature affects the economic performance of pigs. Heat shock protein 70 has been shown to play an important role in thermoresistance. The purpose of this study was to assess the effect of a single nucleotide polymorphism in the 5'-flanking region of porcine HSP70.2 on growth performance in Taiwanese Duroc. The genotype of this nt 393 polymorphic site could be verified by digestion with Bsa WI restriction enzyme of a PCR product. Pigs with TT and TC genotypes have thinner backfats than those with CC type (p<0.05). The result suggested that the polymorphic Bsa WI site in the 5'flanking region of porcine HSP70.2 may be used as a marker for the early selection of ultrasonic backfat thickness in Duroc pigs.

• Journal of Microbiology and Biotechnology
• /
• v.5 no.4
• /
• pp.238-240
• /
• 1995

A novel and simple purification method for microbial $poly-{\beta}-hydroxybutyrate$ (PHS) was developed. Sodium hydroxide was found to be efficient for digesting cell materials. Initial biomass concentration, NaOH concentation, digestion time, and incubation temperature were optimized. When 40 g/l of biomass was incubated in 0.1 N NaOH at $30^{\circ}C$ for 1 h, PHB purity of 88.4% with a weight average molecular weight ($M_w$) of 770,000 and a polydispersity index (PI) of 2.4 was recovered with a yield of 90.8% from the biomass which initially contained PHB of a $M_w$ of 780,000 and a PI of 2.3.

• Biotechnology and Bioprocess Engineering:BBE
• /
• v.8 no.1
• /
• pp.23-31
• /
• 2003

A mathematical model was formulated to simulate the long-term performance of an anaerobic bioreactor designed to digest Korean food wastes. The system variables of various decomposition steps were built into the model, which predicts the temporal characters of Solid waste, and volatile fatty acid (VFA) in the reactor, and gas production in response to various input loadings and temperatures. The predicted values of VFA and gas production were found to be in good agreement with experimental observations in batch and repeated-input systems. Finally, long-term reactor performance was simulated with respect to the seasonal temperature changes from 5C in winter to 25C in Summer at different food waste input loadings. The simulation results provided us with information concerning the success or failure of a process during long-term operation .

• Culinary science and hospitality research
• /
• v.5 no.2
• /
• pp.283-299
• /
• 1999

Wine increase the quality of and is a favorite drink in Europe and developed countries. Wine is effective in promoting appetite and digestion. Wine which is an alkaline beverage neutralizies physical constitution and has various preventive effents. Also wine increases the taste and aroma of food. However, a various binds of wine needs a special control, and expert knowledge is needed in drinking and serving method of wine. It is very difficult to find the method harmonized cuisine with wine. This study approches to find the method which cuisine and wine are nicely matched through literature reviews. First, the method is analyzed by the order of cuisine. Second, the analyzed by the cooking method. Third is analyzed by the taste of cuisine. Fourth is analyzed by the production, management, providing method, temperature and drinking method. Therefore, we'd like to provide the harmonized methods between cuisine and wine to the emplyees.

• Korean Journal of Plant Resources
• /
• v.11 no.2
• /
• pp.146-151
• /
• 1998

A study was carried our to investigate the characteristics of physico-chemical components palatability of cooked rice accoring to different transplanting time. The treatments were consisted of five transplanting time, from May 5 to July 5 at 15 -day intervals, and six cultivars ; two early-maturing, two mid-maturing and two late-maturing cultivars which are clearly identified by evaluation of cumulative temperature and growth duration from seeding to heading of rice plants. In gelatinization characteristics of rice grain, alkali digestion value was low in the earlier transplanting regardlessof maturing types. Initial pasting temeprature maximum viscosity and breakdown as amylogram charcteristics were high at the transplanting of June 5. The palatability of cookedrice was evaluated that early-maturing cultivars were much better in early transplanting than in late transplanting . The optimum transplanting time for palatibility was the periods from May 5 to 20 in early maturing varieties, May 20 to June 5 in mid-maturing and June 5 to June 20 in late-maturing ones at Honam district in Korea.

• Journal of Ginseng Research
• /
• v.8 no.2
• /
• pp.135-152
• /
• 1984

Solubility and degree of swelling of the starch were about 15% and 30%, respectively when the starch in agueous solution was heated at 90$^{\circ}C$ for 30minutes. The starch showed no singnificant differences in the degree of swelling and soblubility with a growing period of ginseng. The starch was begun gelatinize at 50-55$^{\circ}C$ and completed at 65-70$^{\circ}C$ by the amy tical methods of X-ray diffraction, disappearance of crystalinity. Brabender angly lographic analysis and amylase digestion test. The maximum and minimum peak viscosities of 10% starch solution were 5.500 B.U and 1960 B.U, respectively. The starch showed no significant differences in pasting temperature, maximum and minimum viscosities on amylogram with a growing period of ginseng. The intrinsic viscosities of the starch and amylose were 0.54 and 1.5-1.9, respectively.