• Korean Journal of Fisheries and Aquatic Sciences
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• v.7 no.3
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• pp.163-168
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• 1974

The present paper deals with the degradation of nucleotides in the muscle of sea mussel, Mytilus edulis, during drying. Three kinds of samples, raw, hot-air dried, and steamed-and-hot air dried were prepared and the contents of nucleotides were determined by ion exchange chromatography on columns of Dowex 1, X8. ATP and ADP were dominant in the raw muscle showed about $8{\mu}moles/g$, dry basis, respectively. The rate of degadation of ATP was very slow during drying compared with those of fish. The accumulation of ADP and AMP were observed during drying and the amount of total nucleotides (ATP+ADP+AMP) were not decreased remarkably by drying process. IMP was not detected in the all of the samples examined, however, the contents of inosine and hypoxanthine were increased during drying. In case of inosine contents, the hot-air dried sample marked an exceedingly high value equivalent to 8 times of the raw sample whereas steamed-and-hot air dried sample showed 2 times of raw samples.

• Korean Journal of Food Science and Technology
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• v.26 no.2
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• pp.127-132
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• 1994

Removal of viscous materials, mainly alginate, from sea tangle extracts by $CaCl_2$ precipitation or ultrafiltration was investigated. The sea tangle extracts were prepared by enzymatic hydrolysis of polysaccharides followed by 2 hours of boiling in 1.5% NaCl or 2.0% sucrose solution. The $CaCl_2$ precipitation resulted in higher amount of total solid, amino-nitrogen and mannitol than those values of ultrafiltration, but protein extracted was less in the former. Both methods caused a significant decrease in the viscosity and turbidity of the extracts. The composition of four nucleotides showed that UMP and IMP were not detected in $CaCl_2$ precipitated extracts, while ultrafiltered extracts showed a fairly even distribution of them. Removal of viscous material, particularly ultrafiltration increased the glutamic acid in amino acid composition and reduced serine, histidine, lysine, glycine, phenylalanine and leucine.

• Annals of Clinical Microbiology
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• v.22 no.1
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• pp.9-13
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• 2019

Background: The isolation of carbapenemase-producing Enterobacteriaceae (CPE) has become increasingly common. Continuous surveillance for these organisms is essential because their infections are closely related to outbreaks of illness and are associated with high mortality rates. The aim of this study was to develop and evaluate multiplex PCR as a means of detecting several important CPE genes simultaneously. Methods: We aimed to develop a multiplex PCR that could detect seven CPE genes simultaneously. The multiplex PCR was composed of seven primer sets for the detection of KPC, IMP, VIM, NDM-1, GES, OXA-23, and OXA-48. We designed different PCR product sizes of at least 100 bp. We evaluated the performance of this new test using 69 CPE-positive clinical isolates. Also, we confirmed the specificity to rule out false-positive reactions by using 71 carbapenem-susceptible clinical strains. Results: A total of 69 CPE clinical isolates showed positive results and were correctly identified as KPC (N=14), IMP (N=13), OXA-23 (N=12), OXA-48 (N=11), VIM (N=9), GES (N=5), and NDM (N=5) by the multiplex PCR. All 71 carbapenem-susceptible clinical isolates, including Enterococcus faecalis, Escherichia coli, Klebsiella pneumoniae, Acinetobacter baumannii, and Pseudomonas aeruginosa, showed negative results. Conclusion: This multiplex PCR can detect seven CPE genes at a time and will be useful in clinical laboratories.

• Smart Media Journal
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• v.1 no.2
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• pp.40-46
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• 2012

In this paper, we describe interactive contents which is used the result of the inputted interface recognizing vision-based body gesture. Because the content uses the imp which is the common culture as the subject in Asia, we can enjoy it with culture familiarity. And also since the player can use their own gesture to fight with the imp in the game, they are naturally absorbed in the game. And the users can choose the multiple endings of the contents in the end of the scenario. In the part of the gesture recognition, KINECT is used to obtain the three-dimensional coordinates of each joint of the limb to capture the static pose of the actions. The vision-based 3D human pose recognition technology is used to method for convey human gesture in HCI(Human-Computer Interaction). 2D pose model based recognition method recognizes simple 2D human pose in particular environment On the other hand, 3D pose model which describes 3D human body skeletal structure can recognize more complex 3D pose than 2D pose model in because it can use joint angle and shape information of body part Because gestures can be presented through sequential static poses, we recognize the gestures which are configured poses by using HMM In this paper, we describe the interactive content which is used as input interface by using gesture recognition result. So, we can control the contents using only user's gestures naturally. And we intended to improve the immersion and the interest by using the imp who is used real-time interaction with user.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.483-489
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• 1999

In order to study effects of herbs on the changes of the taste compounds, color and sensory evaluation of soup stock. The crude protein, free amino acids and nucleotide contents in brisket soup stock were investigated by use of semimicro-kjeldahl method and HPLC. In addition, color measurement and sensory evaluation were investigated. Generally, The crude protein, free amino acids and nucleotides contents in various soup stocks increased by heating time. The crude protein contents in the Go, Ca and A soup stocks increased much more than control soup stock. The free amino acids were the highest content in the Go$\_$5/ soup stock specially, arginine, alanine, glycine, threonine and glutamic acid. The free amino acid contents were lower in C$\_$5/ and O$\_$5/ soup stock than B$\_$5/ soup stock. 5'-IMP, inosine and hypoxanthine concentration in Go$\_$5/(33.4 mg%) soup stock showed highest value. But those in the C$\_$5/(5.8 mg%) and O/sun 5/(5.7 mg%) soup stocks were lower than that in the B$\_$5/ soup stock. From a sensory evaluation, the all of sensory score of samples was not significantly difference.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.26 no.4
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• pp.326-332
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• 1990

The chemical attractants for sea eels, Astroconger myriaster, were identified by using fish traps in their natural habitat around namhae island, southern part of Korea. The ethyl alcohol extracts of anchovy, Engraulis japonica, which was a very good baits for sea eels showed higher attraction activities than residuals of it. Because sea eels showed high attraction activities to the free amino acid or nucleotides of synthetic anchovy extract, the succeeding experiment was conducted to identify the major chemical attractants among 9 free amino acid and 2 nucleotides by omission test. L-Glutamic acid, L-glycine, taurine, L-methionine or IMP showed highest attraction activities among 11 chemical compounds. But sea eels showed significantly weaker attraction activities to the synthethic extracts and single component than to the natural extract.

• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.63-69
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• 1997

This study was carried out in order to analyzed the changes in nitrogen containing taste compounds of three different types of traditional Korean soy sauce with varing ripening period, and to investigates correlation between sensory characteristics and taste compounds contents via contents assay and sensory evaluation of soy sauce samples. Total nitrogen, ammonia type nitrogen and amino type nitrogen contents showed the highest value in Kyupjang. 17 kinds of free amino acid was detected in Chungjangs and 16 kinds of free amino acid was detected in Kyupjang. Nucleotides and their related compounds detected were hypoxanthin, xanthin, IMP, AMP, Inosine, ADP. Free amino acid and nucleotides and their related compounds contents were highest in Kyupjang. Nitrogen related compounds content of high concentration soy sauce ripened over 150 days increased similarly with Kyupjang. In the sensory evaluation of soy sauce taste, Chungjang samples acquired the highest score in the offensive taste test while Kyupjang marked highest score for sweet taste, nutty taste, taste preference. High concentration soy sauce ripend over 150 days yielded the result similar to that of Kyupjang. Sweet taste showed positive correlation with nitrogen compounds. The materials that showed positive correlation with nutty and traditional soy sauce taste and taste preference were nitrogen compound, IMP, AMP. Except for tryptophan, all free amino acid showed positive correlation with nutty and traditional soy sauce taste. Particulary, taste preference correlated to lysine, aspartic acid and glutamic acid.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.663-667
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• 1996

Acid phosphatase (EC 3.1.3.2) from Welsh onion was partially purified by Sephacryl S-200 gel filtration and CM-Sepharose CL-6B ion exchange chromatography. The optimum pH and temperature of acid phosphatase from green onion were pH 5.5 and $60^{\circ}C$, respectively. The enzyme was the most stable at pH 6.0 and unstable above pH 9.0. The activation energy of the enzyme was determined to be 4.86kcal/mole. The enzyme utilized p-nitrophenyl phosphate most as a best substrate among tested possible substrates, while 5'-GMP and 5'-IMP were poor substrates for the enzyme. $K_{m.app.}$ of the enzyme with p-nitrophenyl phosphate as a substrate was identified as 0.87mM. Among metal ions and inhibitors tested, $Cr^{+++},\;Zn^{++},\;Cu^{++}$, molybdate and metavanadate ions inhibited the enzyme reaction drastically.

• Journal of Korean Society on Water Environment
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• v.25 no.6
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• pp.886-895
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• 2009

The guideline of selection of Integrated Management Practices (IMPs), such as wood, green roof, lawn, and porous pavement, for Low Impact Development (LID) design was proposed by ranking the reduction rate of surface runoff using LIDMOD1.0. Based on the guideline, LID was designed with several scenarios at two apartment complexes located at Songpa-gu, Seoul, Korea, and the effect of LID on surface runoff was evaluated during last 10 years. The effect of runoff reduction of IMP by land use change was highly dependent on the kind of hydrologic soil group. The wood planting is the best IMPs for reduction of surfac runoff for all hydrologic soil groups. Lawn planting is an excellent IMP for hydrologic soil group A, but reduction rate is low where soil doesn't effectively drains precipitation. The green roof shows constant reduction rate of surface runoff because it is not influenced by hydrologic soil group. Compared to the rate of other IMPs, the green roof is less effect the surface runoff reduction for hydrologic soil group A and is more effect for hydrologic soil group C and D followed to planing wood. The porous pavement for the impervious area is IMPs which is last selected for LID design because of the lowest reduction rate for all hydrologic soil group. As a result of LID application at study areas, we could conclude that the first step of the strategy of LID design at apartment complex is precuring pervious land as many area as possible, second step is selecting the kind of plant as more interception and evapotranspiration as possible, last step is replacing impervious land with porous pavement.

• Food Science of Animal Resources
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• v.42 no.1
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• pp.175-185
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• 2022

This study investigated the amino acid and nucleotide-related compound composition and taste characteristics of cultured muscle tissue (CMT) obtained by culturing satellite cells isolated from chicken and cattle and compared them to those of traditional meat (TM). The content of all amino acids except valine and tyrosine was significantly different between CMT and TM (p<0.05). The amount of glutamic acid was not significantly different between CMT and TM in cattle, but the glutamic acid in chicken CMT was lower than that of TM (p<0.05). Among the nucleotide-related compounds, only the content of inosine-5'-monophosphate (IMP) was significant, and the amount of IMP in CMT derived from chicken and cattle was significantly lower than that of TM (p<0.05). There were significant differences in the taste characteristics assessed by an electronic tongue system, and the umami, bitterness, and sourness values of CMT were significantly lower than those of TM from both chicken and cattle (p<0.05). The results of the present study suggest that it is necessary to develop a satellite cell culture method that could increase the umami and bitterness intensity of CMT and adjust the composition of the growth medium to produce cultured meat with a taste similar to that of TM.