• Preventive Nutrition and Food Science
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• v.7 no.4
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• pp.427-431
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• 2002

Alkali treatment following acidic hydrolysis (ATAH) is a commonly used practice for reducing the levels of monochloropropanediol in commercial Korean soy sauce. This study investigated the chemical compounds produced in commercial Korean soy sauce made by ATAB. The levels of amino-N, total acidity, pH, salinity and Brix of the soy sauce were 6.66%, 2.52%, 19.81%, 4.57 and 35.01, respectively. The major fatty acids were C18:2n-6, C16:0, Cl8:ln-9 and C18:3n-6. The concentration of polyunsaturated fatty acids were especially high, with of C18:2n-6 (49.8%) being the highest followed by C18:3n-6 (3.8%) and C18:3n-3 (2.4%) in that order. Among the non-volatile organic acids, the concentration of levulinic acid (1,206.28 mg/100 g) was the highest, while the taste value of citric acid was the highest. Among the ATP related compounds, IMP concentration (31.19 mg/100 g) was highest followed by AMP, hypoxanthine and GMP in that order. The concentrations of free and total amino acids in soy sauce were 6,136.94 mg/100 g and 8,702.76 mg/100 g, respectively. On the other hand, the taste value of glutamic acid, a major amino acid flavor determinant in soy sauce, was highest of all the amino acids, which is desirable since most free amino acids such as methionine, histidine and phenylalanine have a bitter taste that detracts from the flavor of soy sauce.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.6
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• pp.431-436
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• 2006

This study was red snow crab Chionoecetes japonicus cooker effluent (RSCCE) for making a natural crab-like flavorant. The RSCCE ($1\;^{\circ}Brix$ in the initial state) was concentrated up to $40^{\circ}Brix$ to determine the optimal conditions for making a natural flavorant. During concentration, the amino-N content and total acidity increased with the concentration time, while the pH was maintained in range 7.94-8.78. In the acceptance test and quantitative description analysis (QDA), $20^{\circ}Brix$ RSCCE had the best quality in terms of taste (5.87), odor (6.00), and overall acceptance (5.80). Of the taste compounds analyzed in $20^{\circ}Brix$ RSCCE, lactic acid was an abundant non-volatile organic acid, and the nucleotide 5'-inosine monophosphate (IMP) was present, as were four free amino acids: tyrosine, glutamic acid, alanine and glycine. The taste and odor of boiled crabmeat were retained in $20^{\circ}Brix$ RSCCE based on the QDA.

• Korean Journal of Poultry Science
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• v.14 no.2
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• pp.89-96
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• 1987

The purpose of this paper to present morphological normal chick chromosomes and develope avian cytogenetic techniques including chromosome preparation and banding technique. The early chick embryos provide a consistent source of material with hish mitotic cells. Although chick embryo tissue gives excellent preparations, the 4-5 days embryo is somewhat incovenient materials, Most imp of ant for avian Chromosome analysis are the technical protocols to achieve adequate preservation, spreading, and staining of the full chromosome complement. To precise chromosome analysis, pro-metaphase states are required. Best results of banding will be obtained from air dried slides prepared from early chick embryos that have been aged at least 1 week. Good G-banding differentiation is achieved by adequate trypsin digestion fellowed by staining in Goe,sa dye. The results of C-banding is influenced by many factors including the conditions of Ba(OH)$_2$, HCl treatment, and state of rinsing. In addition to precisely interprets banding patterns, the densitometric analysis is recommended.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.2
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• pp.165-170
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• 2006

Using the somatic cell hybrid panel (SCHP) and radiation hybrid (IMpRH) panel, porcine SOCS2 gene was mapped at SSC5 (1/2) q21-q24 and closely linked with SW1383 marker (47 cR in distance), while SOCS3 gene was assigned to SSC12p11-(2/3p13) and closely linked with SW2490 (43 cR). The reverse transcriptase-polymerase chain reaction (RT-PCR) was performed to detect the expression of these two genes in the different tissues and the results showed that both SOCS2 and SOCS3 genes were widely expressed in tissues investigated (heart, liver, spleen, lung, kidney skeletal muscle, fat and brain), although some tissues showed lower gene expression. Moreover, SOCS2 and SOCS3 genes had different expression levels at different stages, in different tissues and in different breeds. A G/A substitution, which can be recognized by restriction enzyme of Cfr421, was observed in 5' untranslated region (5'-UTR) of SOCS2 gene. The allele frequencies was investigated by PCR-restriction fragment length polymorphism (PCR-RFLP) method and it showed that the allele frequency among Dahuabai, Erhualian, Yushan, Qingping, Large white and Landrace tested were different. Association analysis in a cross experimental populations revealed no significant association between the SOCS2 gene polymorphism and the economic traits investigated. The full-length coding regions (CDs) of porcine SOCS3 gene was obtained by RT-PCR.

• Journal of Microbiology
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• v.45 no.4
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• pp.358-363
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• 2007

Multi-drug resistant Pseudomonas aeruginosa has been implicated in a variety of serious therapeutic problems in clinical environments. Among the 968 P. aeruginosa isolates obtained from two hospitals in Daegu, Korea, we acquired 17 isolates that were resistant to all available tested antimicrobial agents, with the exception of colistin (colistin-only sensitive). We characterized the antimicrobial susceptibilities, $metallo-{\beta}-lactamases$, and epidemiological relatedness among the colistin-only sensitive P. aeruginosa isolates. All colistin-only sensitive isolates were positive in the modified Hodge test and imipenem-EDTA synergy test, thereby indicating the production of $metallo-{\beta}-lactamases$. 11 isolates from the secondary hospital and six isolates from the tertiary teaching hospital harbored $bla_{VIM-2}$ and $bla_{IMP-1}$, respectively. The pulsed-field gel electrophoretic analysis of the SpeI-digested DNA from P. aeruginosa isolates indicated that two different clones of colistin-only sensitive P. aeruginosa originated from each hospital, and had spread within the hospital environment. Overall, colistin-only sensitive P. aeruginosa was detected in Korea for the first time, but no pan-drug resistant bacteria were identified. Nationwide surveillance is required in order to monitor the emergence of colistin-only sensitive or pan-drug resistant bacteria.

• Journal of Magnetics
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• v.5 no.4
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• pp.120-123
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• 2000

Co-Ni-Fe-N thin films were fabricated by a $N_2$ reactive rf magnetron sputtering method. The nitrogen partial pressure ($P_{N2}$) was varied in the range 0~10% . As$P_{N2}$ increases in this range, the saturation magnetization $B_s$ linearly decreases from 19.8 kG to 14 kG and the electrical resistivity ($\rho$) increases from 27 to 155 $\mu\Omegacm$. The coercivity $H_c$ exhibits the minimum value at 4% $P_{N2}$. The magnetic anisotropy fields ($H_k$) are in the range of 20$\sim$50 Oe. High frequency characteristics of $(Co_{22.2}Ni_{27.6}Fe_{50.2})_{100-x}N_x$ films are excellent in the range of 3$\sim$5% of $P_{N2}$. In particular, the effective permeability of the film fabricated at 4% $P_{N2}$ is 800, which is maintained up to 600 MHz. This film also shows Bs of 17.5 kG, $H_c$/ of 1.4 Oe, resistivity of 98$\mu\Omegacm$ and $H_k$ of about 25 Oe. Also, the corrosion resistance of $(Co_{22.2}Ni_{27.6}Fe_{50.2})_{100-x}N_x$ films was imp roved with increasing N concentration.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.700-707
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• 2013

The purpose of this study was to monitor physicochemical changes of olive flounder (Paralichthys olivaceus) muscle by iced water pre-treatment. Moisture content, crude fat content, nucleotide content, texture (hardness and toughness), and rigor mortis were assessed. The sensory evaluation was performed with a nine-point hedonic test. K-values, a parameter of fish flesh freshness, were also calculated from the content of nucleotides and their corresponding decomposition products. Pre-treatment of flounder flesh with iced water was found to be fresher compared to the control, as determined by a difference in the K-values. Iced water pre-treatment hastened postmortem stiffness, as judged from the rigor index, and increased inosine monophosphate (IMP), which is known to be a savory taste compound, more quickly as adenosine triphosphate (ATP) degradation proceeded.

• Journal of the Korean Society of Food Science and Nutrition
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• v.9 no.1
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• pp.23-32
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• 1980

This study was attempted to establish the basic data for evaluating taste compounds in fermented entrails of Clupanodon Osdeckii. The changes of such compounds as amino acids, nucleotides and their related compounds, betaine, TMAO and TMA during fermentation were analyzed. IMP, AMP, ADP and ATP were decreased, while hypoxanthine was increased during the fermentation. The content of hypoxanthine in fermented entrails of Clupanodon Osdeckii after 50 days was increased to about 2 times of that in raw entrails. In the free amino acid composition of raw entrails, abundant amino acids were lysine, glutamic acid, valine, alanine, threonine, serine, leucine and glycine in order. Such amino acids as arginine, tyrosine and phenylalanine were lower than 2.0% of total free amino acid, and proline and cysteine were detected in trace amount. The changes in free amino acid composition of the extract in entrails of Clupanodon Osdeckii during fermentation were not observed. Such amino acids as lysine, glutamic acid, valine, serine and leucine were especially abundant in both raw and fermented products. The content of total free amino acids in fermented entrails of Clupanodon Osdeckii after 50 days were increased to about 12 times of that in raw. The content of betaine nitrogen were about 14.5 (moisture and salt free base) after 50 days of fermentation. TMAO nitrogen was decreased during the fermentation. It is believed that lysine, glutamic acid, valine, serine, leucine and hypoxanthine play an important role as taste compounds in fermented entrails of Clupanodon Oseckii.

• Korean Journal of Poultry Science
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• v.43 no.2
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• pp.119-128
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• 2016

This study was conducted to compare nutritional composition and taste-related compounds of breast and thigh meats from four lines of Korean native chickens (KNC) Yeonsan Ogye, Hyunin Black, Hwangbong, and Hoengseong Yakdak. White Leghorn (WL) was used as a control. Fifteen male chickens (three chickens in each line) were grown under same condition and slaughtered at 53 weeks old. The contents of Fe and K in KNC, especially Hwangbong breast meat and thigh meat of Hyunin Black and Hoengseong Yakdak, were higher than WL. The contents of Na were lower in KNC compared with WL regardless of parts (p<0.05). Vitamin A contents were higher in thigh meat of WL and Hyunin Black, and vitamin $B_1$ contents were lower in Hoengseong Yakdak than other lines. Vitamin $B_3$ were higher in breast meat of four lines of KNC and thigh meat of Hoengseong Yakdak than WL. Total amino acid contents were higher in breast meat of KNC than WL. The level of good-tasting amino acids were significantly higher in breast meat of Hoengseong Yakdak and WL, and thigh meat of Hyunin Black and WL than other lines of chickens (p<0.05). The ratio of good-tasting amino acids to bitter tasting amino acids was higher in breast meat of Hoengseong Yakdak and thigh meat of Hyunin Black than WL. IMP contents were higher in Hyunin Black and WL than other lines of chickens. Based on these results, it can be concluded that four lines of KNC may have superior nutritional quality and taste when compared with WL.

• Journal of Nutrition and Health
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• v.13 no.1
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• pp.59-64
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• 1980

Carp, Cypinus carpio, has been esteemed as one of the most tasty fresh water fishes in Korea. But little study on its food has been reported. The composition of fatty acids, amino acids, nucleotides and their related compounds as chemical component of carp muscle were analyzed by gas-liauid chromatography, amino acid autoanalyzer and high speed liauid chromatography. The fatty acids of the carp muscle lipid consisted of the large amount of $C_{18}\;:\;2,$ $C_{18}\;:\;1,$ $C_{18}\;:\;3,$ $C_{16}\;:\;0,$ $C_{16}\;:\;1,$ acids, small amount of $C_{16}\;:\;2,$ $C_{18}\;:\;0,$ $C_{18}\;:\;4,$ $C_{14}\;:\;0,$ $C_{14}\;:\;1,$ $C_{12}\;:\;0,$ acids, and $C_{13}\;:\;1,$ $C_{13}\;:\;0,$ $C_{20}\;:\;1,$ $C_{17}\;:\;0,$ $C_{15}\;:\;1,$ $C_{17}\;:\;1,$ $C_{22}\;:\;1$ acids were smaller. In fresh carp, the results showed that inosine $17.25{\mu}mole/g$, hypoxanthine $10.06{\mu}mole/g$ were dominant and the content of GMP, IMP, AMP, UMP, CMP were 1.56, 1.36, 0.92, 0.49, $0.34\:{\mu}mole/g$ on dry base, respectively. Histidine and lysine were dominant amino acids in carp extract, having 49.4% (214.6mg%), 33.9% (147.1mg%) of total free amino acid contents, respectively, but the content of glycine, serine, alanine and glutamic acid were low, and arginine, aspartic acid, threonine, proline, valine, methionine, isoleucine, phenylalanine were detected in trace amount. The content of amino acid composition showed that glutamic acid, aspartic acid, lysine, leucine, alanine, valine and arginine were the most abundant amino acids, while such amino acids as glycine, isoleucine, phenylalanine, threonine, histidine, methionine, serine and tyrosine were low, and proline was detected in trace amount.