• Korean journal of food and cookery science
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• v.28 no.4
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• pp.463-471
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• 2012

Physicochemical and sensory characteristics of pound cake prepared with various levels of Angelica gigas Nakai powder were investigated. The pH of batter prepared with Angelica gigas Nakai powder ranged between 7.17 and 7.30 and that of the control was 7.34. The moisture content and pH of pound cakes was found to decrease with increasing Angelica gigas Nakai powder content. The specific volume of the control cake was 1.793 ml/g, that of pound cakes prepared with Angelica gigas Nakai powder was 1.806~2.026 ml/g. The baking loss rate of the control was 11.33% and that of pound cakes prepared by adding Angelica gigas Nakai powder was 10.29~6.66%. DPPH radical scavenging activity of the control group was 23.58%, whereas pound cakes prepared by adding Angelica gigas Nakai powder ranged from 38.77~77.60%. The a value of redness was increased, but L and b value were decreased significantly by the addition of Angelica gigas Nakai powder. The hardness and brittleness of the pound cakes were increased significantly by the addition of Angelica gigas Nakai powder. Sensory evaluation scores in terms of flavor, taste and overall preference for pound cakes were higher for the 2% substituted sample group than for any of the others. The results of this study suggest that the addition of 2% Angelica gigas Nakai powder was the best substitution ratio for pound cake.

• Journal of Environmental Health Sciences
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• v.2 no.1
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• pp.11-15
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• 1975

The study Was carried out to determine the residue concentrations of peniccillin in Merket milk samples collected from some of the retail shops located in Seoul City. During the period from June to September 1974, 160 milk samples were collected and examined, using the Filter Paper Disk Method, for Screening test and Quantitative test of penicillin residue. The results obtained in the study were as follows: 1. Among the 160 Market Milk samples. 28 samples (17.5%) proved to contain some antibiotics residue. 2. In the case of the antibiotics residue positive milk samples, the rate of penicillin residue alone was 46.4% and the rate of the other antibiotics was 53.6%. 3. In the distribution of milk plants examined in relation-to the antibiotics residue positive milk samples, it was shown that S.K.H. and M.Market Milk plants had 15.0, 17.5, 20.0 and 17.5 percent respectively. 4. According to the monthly distribution, the highest antibiotics residue positive rate (25.0% of the samples) was shown in the samples collected in August, and the next (20.0% of the samples) in July. While the samples collected in June and September 1974 Showed lower rates of 7.5% and 17.5% respectively. 5. The range of the residue concentraction of penicillin in the positive milk samples were as follows: a. 53.8% of the total samples were found in the lowest range of 0.02-0.05 IU/ml. b. 30.8% of the total samples were found in the lower range of 0.05-0.1 IU/ml. c. 7.7% of the total samlpes were found in the higher range of 0.1-0.2 IU/ml. d. 7.7% of the total samples were found in the highest range of over 0.2 IU/ml.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.33-39
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• 1999

Traditional kakdugi prepared from salted radish by the addition of fermented shrimp or anchovy sauce along with seasonings and spices, e.g., red pepper powder, garlic or ginger, which has been examined for the formation of volatile nitrosamine(NA) during its fermentation at 5oC and 17oC. Changes of acidity were increased; while, those of ascorbic acid and pH were continually de creased and besides concentrations of salt were scarcely observed during the fermentation of kakdugi at 5oC and 17oC. High initial levels of nitrate in radish followed by a gradual decreased in nitrate concentration, along with increasing levels of nitrite, during its fermentation. During the fermentation of kakdugi, NA such as N nitrosodimethylamine(NDMA) and N nitrosodiethylamine(NDEA) was identified; these NA in kakdugi that had been prepared with shrimp sauce contained in the higher levels than kimchi that had been prepared with anchovy sauce, and both NDMA and NDEA were detected higher levels in the fermented sample at 17oC than in the fermented sample at 5oC. In kakdugi, NDMA and NDEA levels were continually increased during its fermentation; its levels after 35 days fermentation at 17oC were 0.5~16.7 and 0~5.2 g/kg in added shrimp sauce sample, 0. 5~8.7 and 0~4.7 g/kg in added anchovy sauce sample and 0.4~4.8 and 0~2.4 g/kg in control, respectively. The occurrence of NA such as NDMA and NDEA appeared to arise from the fermented sauce and radish used in preparation of the kimchi.

• Korean Journal of Veterinary Service
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• v.28 no.1
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• pp.71-79
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• 2005

In this study, a total of 2,119 samples was taken from bovine feces and carcass from March 2002 to December 2003. And those were examined for the presence of enterohemorrhagic E coli O157:H7. The properties of the isolates were characterized for biochemical features, serotypes, virulence genes and antimicrobial susceptibility. Forty five strains($3.7\%$) of E coli O157:H7 were isolated from 1,208 fecal samples and were not detected in carcass using immunomagnetic separation technique and selective media. In multiplex PCR using stx1, stx2, eaeA and hlyA primers, the amplified bands at 180 bp, 255bp, 384bp and 534bp were observed, respectively. In antimicrobial susceptibility test, all isolates were susceptible to amoxicillin/clavulanic acid and cefazolin. The isolates were most resistant to sulfisoxazole($24.4\%$), followed by streptomycin($22.2\%$), tetracycline($20.0\%$). Eight strains($17.8\%$) of 45 isolates showed the multi-resistant patterns with over 3 drugs.

• Korean Journal of Animal Reproduction
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• v.9 no.1
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• pp.31-35
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• 1985

This study was carried out with 46 cows to investigate the ovarian response to the administration of PMSG, PGF2$\alpha$ and hCG, and the developmental stage of embryos recovered. Superovulation was induced by the injection of 2,000IU to 3,000IU PMSG on the days of 7-13 of the estrus cycle followed 48 hours later by the injection of 22.5mg PGF2$\alpha$. Of 29 cows treated with 3,000IU PMSG and 22.5mg PGF2$\alpha$ 18 cows were given 2,000IU hCG at the onset and 7 after artificial insemination. The results obtained were summarized as follows; 1. The number of developed follicles per cow after an injection of 2,000, 2,500, 3,000IU of PMSG and 3,000 PMSG-2,000IU hCG in combination with 22.5mg PGF2$\alpha$ were 12.6, 19.6, 21.5 and 29.3, respectively. This result indicated that the no. of developed follicles per cow was increased according to the increase of PMSG dosage and the combination with hCG injection. 2. The highest number of ovulation was 17.1 in cows treated with PMSG-hCG and the number of matured corpus luteum was increase as the dosage of PMSG was higher. 3. Ovulation rate from cows treated with 2,500IU PMSG was 71.0% and this reulst was higher than the average of ovulation rate (59.3%). 4. Average recovery rate was 36.8%(232/631), and the number of ova per cow was 5.0. 5. Of 232 recovered embryos, the number of morulae and blastocysts were 76 (32.8%) and 83 (35.8%), respectively. 6. 28.4% of total recovered embryos was abonormal morphologically.

• The Bulletin of The Korean Astronomical Society
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• v.36 no.2
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• pp.115.2-115.2
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• 2011

UWISH2 (UKIRT Widefield Infrared Survey for $H_2$) is an unbiased, narrow-band imaging survey of the Galactic plane in the $H_2$ 1-0 S(1) emission line at $2.122{\mu}m$ using the Wide-Field Camera (WFCAM) at the United Kingdom Infrared Telescope (UKIRT). The survey covers about 150 square degrees of the first Galactic quadrant ($10^{\circ}$ < l < $65^{\circ}$; $-1.3^{\circ}$ < b < $+1.3^{\circ}$). The images have a $5{\sigma}$ detection limit of point sources of K~18 mag and the surface brightness limit is $10^{-19}\;W\;m^{-2}$ $arcsec^{-2}$. The survey operation began on 28 July 2009 and has completed on 17 August 2011. We have been studying the supernova remnants (SNRs) in the UWISH2 survey area. Among the known 274 Galactic SNRs, the survey area includes 65 SNRs or 24 percent of the known SNRs. The wide-field and high-quality UWISH2 images allow us to identify both the diffuse extended and compact $H_2$ emission associated with SNRs, which is useful for understanding their physical environment and evolution. The continuum is subtracted from the narrow-band $H_2$ images using the K-band continuum images obtained as part of the UKIDSS GPS (UKIRT Infrared Deep Sky Survey of the Galactic Plane). So far, we have inspected 42 SNRs, and found distinct H2 emission in 14 SNRs. The detection rate is 33%. Some of the SNRs show bright, complex, and interesting structures that have never been reported in previous studies. In this report, we present our identification scheme and preliminary results.

• Proceedings of the SAREK Conference
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• 2008.06a
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• pp.124-129
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• 2008

The objectives of this paper are to examine the effect of nano-particles on the pool type absorption heat transfer enhancement and to find the optimal conditions to design a highly effective compact absorber for $NH_3/H_2O$ absorption system. The effect of $Al_2O_3$ and CNT particles on the absorption performance is studied experimentally. The experimental ranges of the key parameters are 20% of $NH_3$ concentration, $0{\sim}0.08%$ (volume fraction) of CNT particles, and $0{\sim}0.06%$ (volume fraction) of $Al_2O_3$ nano-particles. For the $NH_3/H_2O$ nanofluids, the heat transfer rate and absorption rate with 0.02 vol% $Al_2O_3$ nano-particles were found to be 28.9% and 17.8% higher than those without nano-particles, respectively. It is recommended that the concentration of 0.02 vol% of $Al_2O_3$ nano-particles be the best candidate for $NH_3/H_2O$ absorption performance enhancement.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.575-581
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• 1997

This study was examined in the physical and sensory characteristics of Dongchimi when ginseng and pineneedle added with 0.1 and 0.3% respectively Dongchimi was at room temperature for first day and at 4$^{\circ}C$ from End to 28th day. Titratable acidity of Dongchimi was increased during 29 days of fermentation, and pH was decreased gradually during fermentation. The viscosity and turbidity were slowly increased in all Dongchimi during fermentation. The Hunter's ‘L’values lowered gradually after 22th day of fermentation however ‘a’values decreased but ‘b’values increased after 15th day of fermentation. Dongchimi added with pineneedle and ginseng showed higher scores for carbonate flavor, sour taste, fresh-taste and color than those of non-treated Dongchimi. Dongchimi added with ginseng had lower sensory evaluation scores than those of others.

• Microbiology and Biotechnology Letters
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• v.49 no.1
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• pp.45-56
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• 2021

Improved amylases were developed from protoplast fusants of two amylase-producing Aspergillus species. Twenty regenerated fusants were screened for amylase production using Remazol Brilliant Blue agar. Crude enzyme extracts produced by solid state fermentation of rice bran were assayed for activity. Three variable factors (temperature, pH and enzyme type) were optimized to increase the amylase activity of the parents and selected fusants using rice bran medium and solid state fermentation. Analysis of this optimization was completed using the Central Composite Design (CCD) of the Response Surface Methodology (RSM). Amylase activity assays conducted at room temperature and 80℃ demonstrated that Aspergillus designates, T5 (920.21 U/ml, 966.67 U/ml), T13 (430 U/ml, 1011.11 U/ml) and T14 (500.63 U/ml, 1012.00 U/ml) all exhibited improved function making them the preferred fusants. Amylases produced from these fusants were observed to be active over the entire pH range evaluated in this study. Fusants T5 and T14 demonstrated optimal activity under acidic and alkaline conditions, respectively. Fusants T13 and T14 produced the most amylase at 72 h while parents TA, TC and fusant T5 produced the most amylase after 96 h of incubation. Response surface methodology examinations revealed that the enzyme from fusant T5 was the optimal enzyme demonstrating the highest activity (1055.17 U/ml) at pH 4 and a temperature of 40℃. This enzyme lost activity with further increases in temperature. Starch hydrolysis using fusant T5 gave the highest yield of glucose (1.6158 g/100 ml). The significant activities of the selected fusants at 28 ± 2℃ and 80℃ and the higher sugar yields from cassava starch hydrolysis over their parental strains indicate that it is possible to improve amylase activity using the protoplast fusion technique.

• Journal of Microbiology
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• v.37 no.2
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• pp.80-85
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• 1999

The purification system of glucoamylase (glucan 1,4-${\alpha}$-glucosidase, EC 3. 2. 1. 3), some characteristics of the purified enzyme and hydrolysis rate of various raw starch were investigated through several experiments. The enzyme was produced on a solid, uncooked wheat bran medium of Aspergillus oryzae NR 3-6 isolated from traditional Korean Nuruk. The enzyme was homogeneously purified 6.8-fold with an overall yield of 28.3% by the criteria of disc- and SDS-polyacrylamide gel electrophoresis. The molecular weight was estimated to be 48 kDa by SDS-PAGE. The optimum temperature and pH were 55$^{\circ}C$ and 4.0, respectively. The enzyme was stable at a pH range of 3.0∼10.0 and below 45$^{\circ}C$. Enzyme activity was inhibited about 27% by 1mM Hg2+. The hydrolysis rate of raw wheat starch was shown to be 17.5-fold faster than the hydrolysis rate of soluble starch. The purified enzyme was identified as glucoamylase because the product of soluble starch by the purified enzyme was mainly glucose by thin layer chromatography.