• Journal of Food Hygiene and Safety
• /
• v.12 no.3
• /
• pp.200-204
• /
• 1997

Effects of benzoate (0~0.6 g/$\ell$ ) and sorbate (0~2.0 g/$\ell$) on the growth of Escherichia coli O157:H7 in tryptic soy broth at various pH levels (4~8) and temperatures (4$^{\circ}C$, 37$^{\circ}C$) were investigated. Benzoate and sorbate were inhibited the growth of E. coli O157:H7 up to 12 hours cultivation at 4$^{\circ}C$, and 2.0 g/$\ell$ sorbate was only inhibited during 48 hours cultivation at 37$^{\circ}C$. Among the pH levels tested, pH 4 showed significant inhibitory effect against the E. coli O157:H7 on 4$^{\circ}C$ and at 37$^{\circ}C$, respectively. When used in combination 0.2 g/$\ell$ benzoate and sorbate were completely inhibited the growth of E. coli O157:H7 on pH 4 and at 37$^{\circ}C$. While on pH 5 at 4$^{\circ}C$, all of the concentration tested did not exert any inhibitory effect. The combined effects were retarded more than single treatment of E. coli O157:H7.

• Korean Journal of Animal Reproduction
• /
• v.23 no.3
• /
• pp.257-262
• /
• 1999

This study was carried out to evaluate the effect of pH and storage temperature on the viability of boar sperm diluted with extender KpA for swine artificial insemination. The results obtained in this experiment were summarized as follows : 1. The viability of boar sperm diluted with KpA was higher than that with BTS during storage and especially more than 60% of sperm viability in KpA was maintained through 6 days. The pH values of all extenders were kept during storage of semens following dilution. 2. The sperm diluted with acidic (pH 6.3~6.8) or alkalic (pH 7.8~8.0) KpA and stored at 4$^{\circ}C$ or 37$^{\circ}C$ were more sensitive in viability than that with neutral pH (6.8~7.3) and at 17$^{\circ}C$ storage. But pH values of all conditions were not increased rapidly. Especially acidic and alkalic diluents were more stable in pH after dilution. Conclusively, extender pH and storage temperature was the important factors for sperm viability. The KpA setting up around neutral pH was the optimal boar semen extender for maintaining liquid semen at 17$^{\circ}C$.

• KSBB Journal
• /
• v.14 no.1
• /
• pp.58-65
• /
• 1999

A hydrogel, poly(N-isopropylacrylamide-co-N,N'-dimethylaminopropyl methacrylamide), sensitive to both pH and temperature was synthesized and characterized for its welling behavior, lower critical solution temperature (LCST), and its appearance. The hydrogel with 5 mol% of N,N'-diemthylaminopropyl methacrylamide (DMAPMAAm) increased its volume phenomenonally in a lower pH range (ph 1~8) even at temperature ($37^{\circ}C$ and $40^{\circ}C$) higher than LCST. This behavior was unique compared to the temperature -sensitive hydrogel which did not exhibit any swelling in the same pH range. The hydrogel with 20 mol% of DMAPMAAm was swollen significantly at a higher pH of 12. With pH decrease from 12 to 2 water content in the gel increased from 38.8 wt% and 60.6 wt%, and 90.8 wt% for 5 mol% and 20 mol% gel, respectively. The transition pH that pH effect overwhelmed temperature effect occurred at a lower pH for a higher temperature ($40^{\circ}C$) and a lower mol% (5 mol%) of DMAPMAAm. Transparency and LCST of the gel increased with higher DMAPMAAm mol%.

• KSBB Journal
• /
• v.15 no.6
• /
• pp.548-555
• /
• 2000

A hydrogel, poly(N-isopropylacrylamide-co-N, N-dimethylaminopropylmethacrylamide), sensitive to both pH and temperature, was synthesized and characterized at $^13∼23{\circ}C$ and pH of 10.3∼12.3. The gel was more transparent and mechanically stronger at lower preparation temperature and pH. Large pores observed in scanning electron microscope seem to be responsible for the lower biomolecular separation efficiency. The lower critical solution temperature (LCST) decreased at a higher polymerization temperature. At $25^{\circ}C$, which is lower than the LCST, the gel was swollen regardless of the solution pH. At $40^{\circ}C$, however, the gel was swollen at neutral and acidic pHs even though the temperature was higher than the LCST. The gel collapse pH, defined as the point at which the gel made its largest volume decrease per unit pH increment, increased as the gel preparation temperature increased.

• Food Science and Preservation
• /
• v.15 no.4
• /
• pp.491-496
• /
• 2008

To develop a freshness indicator of Chonggak-kimchi for marketing purposes, Chonggak-kimchi was prepared and pH, total acidity, total aerobic bacterial load, lactic acid bacterial levels, and reducing sugar content were measured. Sensory evaluation tests on product stored at $4^{\circ}C,\;10^{\circ}C,\;and\;20^{\circ}C$, were performed. The pH increased slightly early in storage, and then decreased to pH 4.2-4.3 for all samples. The rate of decrease of pH rose with increasing storage temperature. Total acidity values rapidly increased after 1, 5, and 7 days of storage at $20^{\circ}C,\;10^{\circ}C,\;and\;4^{\circ}C$, respectively. Populations of total aerobic bacteria and lactic acid bacteria increased slightly until 4 days, 10 days, and 30 days of storage at $20^{\circ}C,\;10^{\circ}C,\;and\;4^{\circ}C$, respectively, and then decreased drastically. Sensory evaluation data showed that Chonggak-kimchi was edible until 4 days(pH 4.5), 10 days(pH 4.4), and 30 days(pH 4.3) of storage at $20^{\circ}C,\;10^{\circ}C,\;and\;4^{\circ}C$, respectively. These results clearly suggest that the shelf-life of Chonggak-kimchi depends on storage temperature, and the pH limit for marketing is 4.3; this is a freshness indicator for Chonggak-kimchi.

• Journal of Animal Science and Technology
• /
• v.47 no.4
• /
• pp.615-624
• /
• 2005

The cPCR technique was used to monitor rumen fermentation and attachment of Fibrobacter succinogenes to cellulose at different pH in the in vitro culture medium. The target fragments of 16S rDNA(445 bp) were amplified from genomic DNA of F. succinogenes with specific primers and internal controls(205 bp) were constructed. Cell counts were estimated from the amounts of genomic DNA, which was calculated from cPCR results. F. succinogenes in pH 6.8 and 6.2 showed apparently higher attachment than in pH 5.8 during all incubation time. There were some difference between pH 6.8 and 6.2 in the degree of attachment, but the different was not significant (P>0.05). Cellulose degradation increased in process of incubation time and the increasing rate was higher when initial pH was higher. The pH in culture medium decreased regardless of initial pH in course of incubation time. After 24 h of incubation, medium pH was dropped by 0.24, 0.58 and 0.16 units from original medium pH 6.8, 6.2 and 5.8, respectively. More gas was produced at higher initial pH in the same manner as in cellulose degradation. In summery, Initial pH of rumen culture in vitro significantly influenced cellulose digestion, gas production, pH change and bacterial attachment. Especially, low pH(5.8) resulted in much lower bacterial attachment and fiber digestion compared to higher medium pH.

• Journal of Environmental Health Sciences
• /
• v.3 no.1
• /
• pp.1-3
• /
• 1976

The authors studied the viability and pH of Lactobacillus casei which was isolated from the Yakult in terms of its storage temperature time(days). The following results have been obtained: (1) The viability test to Lactobacillus casei under storage in 4$\circ$C temperature condition in 35 days, has shown that the original population of $4.0\times 10^8$ organisms was decreased to $0.1\times 10^8$, under storage in 10$\circ$C temperature the organisms to $0.08\times 10^8$, in room temperature the organisms to $0.009\times 10^8$, and in 35$\circ$C temperature the organisms to $0.0009\times 10^8$. The correlation coefficient of storage period (days) and number of bacterial viability were significant as r=0.956(p<0.01) in 4$\circ$C, r=-0.999 (p<0.01) in 100C, r=0.975(p<0.01) in room temperature and r=-0.923(p<0.01) in 35$\circ$C. (2) The pH test to Lactobacillus casei unde.r storage in 4$\circ$C temperature condition for 35 days has shown that the original pH of 3.54 were acidified to 3.35, under storage in 10$\circ$C temperature the pH were acidified to 3.20, in room temperature the pH were acidified to 3.15, and in 35$\circ$C temperature the pH were acidified to 3.0. The correlation coefficient of variation of pH between storage period (days) and temperature were significant as r=-0.972(p<0.01) in 4$\circ$C, r=-0.922 (p<0.01) in 10$\circ$C, r=-0.963 (p<0.01) in room temperature and r=-0.953 in 35$\circ$C.

• Applied Biological Chemistry
• /
• v.27 no.2
• /
• pp.135-137
• /
• 1984

Amylograms of 12 traditional (j) and 9 high-yielding $(j{\times}i)$ rice varieties revealed that the high-yielding rice varieties had higher values for peak (P), hot-paste (H) and cold-paste (C) viscosities and showed the less variation among varieties. Peak viscosity had significant negative correlations with C/P and C/H, but no eorrelation with H/P.

• Applied Biological Chemistry
• /
• v.12
• /
• pp.33-41
• /
• 1969

1. Crude cellulase extracted from wheat bran media of Chaetomium globosum with pH 7.0 McIlvaine buffer was fractionated by precipitation with ammonium sulfate and by treatment with the cellulose powder, DEAE-Sephadex A-25 and Amberite XE-65 (IRC-50) column chromatography. 2. Consquently two cellulases C-1 and C-2 were obtained by cellulose column chromatography. Cellulose C-1 was a powerful CMC-saccharifying and CMC-liquefying activity but cellulose C-2 was stronger CMC-liquefying activity compared to CMC-saccharifying activity and cellulase C-2 had smaller protein than that of cellulose C-1. And cellulose C-2 was fractionated by DEAE-Sephadex A-25 column chromatography into cellulase C-1-1 and cellulose C-1-2. 3. It can be obtained, therefore, that cellulose produced Chaelomium globosum consisted, at least, of three cellulases C-2, C-1-1 and C-1-2. 4. Cellulose C-1-1 was homogenous in the ultraviolet and the ultracentrifuge pattern. And cellulose C-1-1 had enzyme for CMC-saccharifying activity. 5. The optimum pH for the enzyme activity of cellulose C-1-1 was 4.0 in any methods of meas urement reducing sugar and viscosity. The optimum temperature was $40^{\circ}C$ in any methods. 6. The pH stability of cellulase C-1-1 was within pH 5.0 to pH 6.0 at $40^{\circ}C$ and fairly stable in acidic solution. 7. The heat stability was below $50^{\circ}C$ at pH 4.0 and complete heat inactivation of this cellulase occurred at $70^{\circ}C$.

• Journal of the Korean Ceramic Society
• /
• v.31 no.10
• /
• pp.1231-1239
• /
• 1994

In this study, gel powder which had relatively high hydration reactivity in CaO and P2O5 rich composition of CaO-P2O5-SiO2-H2O system was prepared by sol-gel process and its hydrated specimen was manufactured. The it was investigated to appropriate calcination temperature in sol-gel process which hydrated specimen of gel powder have proven to strength and the effect of factors influenced strength in hydration process. The major product of before and after hydration reaction was hydroxyapatite, and crystalline phase of C-S-H was already formed during gelation process. After hydration reaction of pressed specimen, crystalline phase of C-S-P-H was formed. It was hydrated product of silicocarnotite (5CaO.P2O5.SiO2). Gel phases of C-S-H and C-S-P-H occured as a result of partial substitution of amorphous silica by P2O5 was formed. The strength of hydrated hardened body is developed by strong bonding and bridging between the gel phases of C-S-H or C-S-P-H and the crystalline products such as hydroxyapatite, Ca(OH)2 C-S-H and C-S-P-H. In addition, the ultrafine gel powder have an great effect on increase of hydration reaction.