• Culinary science and hospitality research
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• v.19 no.2
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• pp.203-214
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• 2013

This study was performed to examine the optimum addition amount of saltwort(Salicornia herbacea L.) powder to rice flour in the preparation of saltwort Sulgidduk. Saltwort powder was added to rice powder at ratios of 5, 10, 15 and 20%(w/w). The moisture contents of Sulgidduk were increased with the addition of saltwort powder. The pH contents of Sulgidduk were decreased with the addition of saltwort powder. The incorporation of saltwort powder in Sulgidduk lowered the lightness but increased the redness values. Mineral contents of Sulgidduk were increased with the addition of saltwort powder. The hardness and brittleness were decreased, whereas cohesiveness was increased with the addition of saltwort powder. In the sensory evaluation of saltwort Sulgidduk, the acceptance of flavor, taste, chewiness and overall acceptability characteristics was the highest at the 5% level. Saltwort Sulgidduk, with the addition of 5% of saltwort powder to rice flour was found to be the best recipe in terms of the sensory qualities.

• Korean Journal of Soil Science and Fertilizer
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• v.43 no.4
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• pp.522-527
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• 2010

Gibberellic acid ($CA_3$) is used in many industries and constitutes the primary gibberellins produced by fungi and bacteria. However, there is no information on $CA_3$ production by Methylobacterium oryzae CBMB20, a novel plant growth promoting bacterium. We investigated the favorable carbon (C) and nitrogen (N) sources and ratios and cultural conditions, such as incubation temperature, pH of the culture medium, and incubation period for the maximum production of $CA_3$ by Methylobacterium oryzae CBMB20. Maximum $CA_3$ production was observed in ammonium mineral salt (AMS) broth supplemented with Na-succinate and $NH_4Cl$ as C and N sources, respectively. The maximum $CA_3$ production was found at the C/N ratio of 5:0.4 g $L^{-1}$. The highest $CA_3$ production was obtained when the bacterial culture was incubated at $30^{\circ}C$ for 96 h at pH 7.

• Resources Recycling
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• v.7 no.3
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• pp.52-57
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• 1998

The objective of this study was to investigate the effect of cow manure as additive material on the ripening of sewage s sludge for vermistabiJization. The changes of the waste properties by ripening for 50days were observed as a function of the v various mixture ratios of sewage sludge ‘and cow manure. The pH values of the mixture wastes decreased from 7.5-7.67 to 6_ 9~7.2 by the ripening for 50days, and the mixture ratio made dIfferent pH values. The initial value of oxidation-reduction p potential (Eh) of the mixture waste was a negative (-) value indicating an unfavorable condition for earthworm after, but the v values of Eh increased with the opening time. The Increase rate at Eh value was prop$\alpha$rtional to the mixture ratio of cow m manure. The value of alkalinity was also changed into the favorable range for earthworm after 50days except for non-use of 1 the cow manure When the mixture ratio of the cow manure increased from 10% to 30%, the growth of earthworms increased h from 63.7% to 88.3 % tor the survival rate, 265% to 321% for the liveweight increasing rate and 66.7_7% to 91% for hatching f rate of the cocoons. It can be concluded that the proper content of tbe cow manure in the sewage sludge to ensure effective v vermistabilization was over 20%, when the mixture was ripened during 50 days. The quantity of ingestion and 며ectian at 20%-30% was found to be O.15--i.L18g sludge and 0 1l--O.14g solid per capacity earthworm per day, respectively.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.75-80
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• 2015

This study was carried out to investigate the quality characteristics of bread containing Houttuynia cordata Thunb. powder (HTP; in ratios of 0, 0.3, 0.5 and 1.0% of the total flour). We found that addition of HTP decreased the pH of dough, whereas the pH of bread remained unchanged. HTP caused no significant change in dough volume during fermentation. Baking loss did not show significant difference between HTP containing bread and control. However, we found changes in bread volume with the most pronounced decrease observed in bread containing 0.1% HTP. Lightness and redness of the inner crumb were decreased by the addition of HTP, whereas yellowness was increased. 2,2-diphenyl-1-picrylhydrazyl-radical scavenging activity and total polyphenol contents were increased significantly by the addition of HTP. The overall acceptability of bread containing 0.5% HTP was better than that of control.

• Journal of Korean Society of Environmental Engineers
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• v.33 no.10
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• pp.723-730
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• 2011

In this experiment, persulfate, a strong oxidant for ISCO (In-Situ Chemical Oxidation) was used to degraded RDX in artificial ground water at ambient temperature. Results of RDX degradation by persulfate in a batch reactor showed that the oxidation reaction was pseudo first order with estimated Ea (activation energy) of $1.14{\times}10^2kJ/mol$ and the rate was increased with the increase of reaction temperature. The oxidation of RDX by persulfate increased slightly with the increase of initial solution pH from 4 to 8. The RDX oxidation rate increased 13 times at pH 10 compared with that at pH 4, however, alkaline hydrolysis was found to be the main reaction of RDX degradation rather than oxidation. The study also showed that the oxidation rate of RDX by persulfate was linearly dependent upon the molar ratios of persulfate to RDX from 5 : 1 up to 100 : 1, with a proportion constant of $4{\times}10^{-4}$ ($min^{-1}$/molar ratio) at $70^{\circ}C$. While NOM (Natural Organic Matter) exerted negative effects on the oxidation rate of RDX by persulfate, with a proportion constant of $1.21{\times}10^{-4}$ ($min^{-1}{\cdot}L/mg-NOM$) at $70^{\circ}C$ and persulfate/NOM molar ratio of 10/1. The decrease in RDX oxidation rate was linearly dependent upon the added NOM concentration. However, the estimated activation energy in the presence of 20 mg-NOM/L was within 3.3% error compared to that without NOM, which implies the addition of NOM does not alter intrinsic oxidation reaction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.554-559
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• 2010

The manufacturing characteristics and physicochemical components analysis of Bokbunja jelly made with the addition of different amounts of materials (Bokbunja extract, sugar, gelatin, and pectin) were investigated. There were no significant changes in the pH, total acidity and sugar content of all Bokbunja jelly prepared with different amount of materials. L-value of color in the Bokbunja jelly increased in proportion to additive amount of gelatin. a-value and b-value of color in the Bokbunja jelly increased in proportion to additive amount of pectin. The value of hardness, adhesiveness, and chewiness in the Bokbunja jelly increased in proportion to the additive amount of gelatin. The value of springiness, cohesiveness, and gumminess were increased in proportion to additive amount of petin. The highest of overall acceptability values in the sensory test for color, sweetness, springiness, chewiness, and overall favorite were 5.80, 5.32, 5.27, 5.83, and 6.02, respectively, with the addition of 10% gelatin and 10% pectin.

• Korean Journal of Environmental Agriculture
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• v.24 no.2
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• pp.159-163
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• 2005

This study was conducted to investigate the effect of simulated acid rain (SAR) on growth and antioxidant system in french marigold (Tagetes patula L.). Plants were subjected to four levels of SAR (pH 5.6, 4.0, 3.0, 2.0) in the growth chambers for 2 weeks. SAR decreased both plant height and plant dry weight of french marigold. As the pH levels decreased from 5.6 to 2.0, the content of MDA highly increased linearly. The ratios of dehydroascorbate/ascorbate and oxidized glutathione/reduced glutathione were significantly increased with decreasing pH levels. The enzyme (superoxide dismutase, ascorbate peroxidase etc.) activities of the plant affected by SAR were increased as the pH decreased. Based on the results, SAR caused oxidative stress in french marigold and resulted in significant reduction in plant growth. Biochemical protection responses might be activated to prevent the plant from damaging effects of oxidative stress generated in SAR.

• Korean Journal of Microbiology
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• v.44 no.1
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• pp.37-42
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• 2008

Optimal conditions for the biodegradation of endocrine-disrupting bisphenol A (BPA) were examined for the white rot fungus Trametes versicolor isolated in Korea. T. versicolor degraded 100% of 50 mg/L bisphenol A during 12 hr in yeast extract-malt extract-glucose (YMG) medium. When BPA was added to the 5-day preincubated fungal culture in YMG medium, all BPA was removed in 2 hr. T. versicolor could efficiently degrade BPA at $35^{\circ}C$, pH 6 in YMG medium. T. versicolor could more easily remove BPA of $1{\sim}25\;mg/L$ than that of higher concentrations ($50{\sim}100\;mg/L$) in YMG medium. T. versicolor degraded 100% of 50 mg/L BPA for 36 h in a minimal medium, which is lower degradation rate than that in YMG medium. Optimal conditions for BPA biodegradation in the minimal medium were similar to those in YMG medium. When BPA (50 mg/L) was added into domestic wastewater, it could be completely removed by T. versicolor. During the biodegradation of BPA by T. versicolor in YMG medium, its estrogenic activity decreased.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.76-82
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• 2018

This study evaluated the physicochemical properties of a novel black bean milk yogurt made by lactic acid producing bacteria isolated from vinegar (Bacillus acidiproducens, BA) and kimchi (Lactobacillus plantarum, LP). Commercially available Lactobacilli mixture for yogurt (YF) were regarded as control bacteria. To investigate optimal conditions to make black bean yogurt, different types of bacteria (BA and LP) and dilution ratios of black bean milk and water (1:1, 1:1.5, and 1:2) were used. Titratable acidity and pH were affected by these dilution ratios, but not by the different types of Lactobacilli used. Titratable acidity and pH were lowest in the 1:1 diluted sample. The visible cell count, sugar content, and viscosity were significantly higher in the sample containing the black bean milk: water ratio of 1:1 than the rest of the samples. In the sensory test, black bean yogurt made with BA showed a higher overall acceptability score, similar to yogurt made with YF. In conclusion, black bean yogurt made by fermentation with BA and with 1:1 black bean milk:water dilution ratio was better than ones made with LP and at other dilution ratios.

• Korean Journal of Microbiology
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• v.48 no.2
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• pp.109-115
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• 2012

Helicobacter pylori is an important factor of chronic gastritis, digestive ulcer, and stomach cancer. CagL, a virulence factor of H. pylori, is well-known as a pilus protein which acts as adhesion to host cell and a component of Type 4 secretion system. In this study, we evaluated the protective response of recombinant CagL protein (rCagL) using Mongolian gerbil animal model for H. pylori infection. The cagL gene was cloned from 26695 H. pylori followed by over-expression and purification of the protein in E. coli. Mongolian gerbils were immunized with rCagL protein mixed with aluminum adjuvant via intramuscular injections once a week during 4 weeks. At a week after the last immunization, the Mongolian gerbils were administrated with H. pylori 7.13 strain into the stomach and sacrificed to measure antibody titer on rCagL by ELISA and bacterial colonization in the stomach, and to examine the histopathological changes and cytokine expression at 6 week after challenge. Antibody titers on recombinant protein were significantly increased from a week after the first immunization. There was no significant change of the number of bacterial colony between control group and immunized group. The relative stomach weight was significantly decreased in immunized group, but the significant change of histopathological assessment was not observed in the stomach. Cytokine expression such as IL-$1{\beta}$ and KC also was not significantly different between control and immunized groups. These results indicate that rCagL could effectively induce the formation of the specific IgG antibodies. However, bacterial colonization and histopathological lesions could not be inhibited by the immunization in the stomach, indicating not enough protection against H. pylori infection. We consider that along with CagL other adequate antigens could be needed stimulating immune response and inducing protective effects against gastric disease, and also a better adjuvant could be considered.