• Journal of Food Hygiene and Safety
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• v.23 no.3
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• pp.177-181
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• 2008

Mycotoxins produced by molds isolated from discolored sun-dried red pepper fruits were determined and the toxicity to animals was also tested by feeding mold-grown unpolished rice to rats. Among the mold species tested, only Alternaria alternata was toxic to experimental animals, while other mold species belonging to the genera of Colletotrichum, Diaporthe, Diaporthopsis, Botryosphereia, Aspergillus and Fusarium were not. Rats fed Alternaria-grown rice lost weight and died within two weeks of feeding period. Succumbed rats during the process of feeding study showed extreme cases of enlargements of stomach, small intestine and liver. Among the 17 Alternaria isolates, 8 species produced considerable amount of tenuazonic acid along with small amounts of other toxins including alternariol and monomethyl ether derivative of alternariol in both red pepper homogenate and unpolished rice. It is therefore advised that red pepper fruits infested by molds during the sun-drying process be discarded to avoid unnoticeable health hazards.

• Journal of Microbiology and Biotechnology
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• v.28 no.4
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• pp.534-541
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• 2018

Kimchi (a traditional Korean fermented vegetable) was prepared with a starter, Lactobacillus zymae GU240 producing ${\gamma}$-aminobutyric acid (GABA), and one precursor of GABA (glutamic acid, glutamic acid monosodium salt (MSG), or kelp extract). L. zymae GU240, an isolate from kimchi, can grow at 7% NaCl and low temperature. Five different kimchi samples were fermented for 20 weeks at $-1^{\circ}C$. Kimchi with starter alone could not produce GABA. The GABA content was highest in kimchi with co-inoculation of the starter and MSG (1% (w/w)). Kimchi co-inoculated with the starter and kelp extract powder (3% (w/w)) had the second highest GABA content. Addition of glutamic acid powder (1% (w/w)) caused a reduction in the pH level of kimchi and growth inhibition of lactic acid bacteria and yeasts. Kimchi samples with MSG or kelp extract showed improvement of sensory evaluation scores. The results demonstrate the possibility to produce kimchi with improved functionality and taste by using L. zymae GU240 as a starter along with a suitable precursor such as MSG or kelp extract.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.785-790
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• 2013

The purpose of this study was to investigate the hazards from onions and their cultivation areas. A total of 32 samples were collected from onion farms and tested for biological (sanitary indicators, and pathogenic bacteria and fungi) and chemical (heavy metals and pesticide residues) hazards. Aerobic bacteria and coliforms were detected at a level of 0.2-7.1 log CFU/g (or mL) in the soil and agricultural water, 1.6-3.6 log CFU/g on surface of the onion, 0.0-6.0 log CFU/hand (or $cm^2$) on the workers' hands, clothes, and gloves, and 4.7 log $CFU/cm^2$ on the onion bags. Fungi were detected at a level of 0.0-5.0 log CFU/g (or mL, hand, or 100 $cm^2$) in all the samples. Staphylococcus aureus was detected at a level of 1.2 log CFU/hand on the workers' hands, the detection level of Bacillus cereus was up to 4.8 log CFU/g in the soil. However, Escherichia coli (and in particular strain O157:H7), Listeria monocytogenes, and Salmonella spp. were not detected. Although heavy metals were detected in the environment (in soil and agricultural water) and pesticide residues were detected in onion, the levels were lower than the regulation limits.

• Journal of Crop Science and Biotechnology
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• v.10 no.3
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• pp.185-192
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• 2007

Near-infrared spectroscopy(NIRS) was used to develop a rapid and efficient method to determine lignan glucosides in intact seeds of sesame(Sesamum indicum L.) germplasm accessions in Korea. A total of 93 samples(about 2 g of intact seeds) were scanned in the reflectance mode of a scanning monochromator, and the reference values for lignan glucosides contents were measured by high performance liquid chromatography. Calibration equations for sesaminol triglucoside, sesaminol($1{\rightarrow}2$) diglucoside, sesamolinol diglucoside, sesaminol($1{\rightarrow}6$) diglucoside, and total amount of lignan glucosides were developed using modified partial least square regression with internal cross validation(n=63), which exhibited lower SECV(standard errors of cross-validation), higher $R^2$(coefficient of determination in calibration), and higher 1-VR(ratio of unexplained variance divided by variance) values. Prediction of an external validation set(n=30) showed a significant correlation between reference values and NIRS estimated values based on the SEP(standard error of prediction), $r^2$(coefficient of determination in prediction), and the ratio of standard deviation(SD) of reference data to SEP, as factors used to evaluate the accuracy of equations. The models for each glucoside content had relatively higher values of SD/SEP(C) and $r^2$(more than 2.0 and 0.80, respectively), thereby characterizing those equations as having good quantitative information, while those of sesaminol($1{\rightarrow}2$) diglucoside showing a minor quantity had the lowest SD/SEP(C) and $r^2$ values(1.7 and 0.74, respectively), indicating a poor correlation between reference values and NIRS estimated values. The results indicated that NIRS could be used to rapidly determine lignan glucosides content in sesame seeds in the breeding programs for high quality sesame varieties.

• Asian Journal of Atmospheric Environment
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• v.5 no.1
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• pp.21-28
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• 2011

Occupational nanomaterial exposure is an important issue in the manufacture of such products. People are also exposed to various nanoparticles in their living environments. In this study, we investigated nanoparticle formation during the reaction of ozone and volatile organic compounds (VOCs) emitted from a commercial air freshener, one of many widely used consumer products, in a $1-m^3$ reaction chamber. The air freshener contained various VOCs, particularly terpenes. A petri dish containing 0.5 mL of the air freshener specimen was placed in the bottom of the chamber, and ozone was continuously injected into the center of the chamber at a flow rate of 4 L/min with an ozone concentration of either 50, 100 or 200 ppb. Each test was conducted over a period of about 4 h. The higher ozone concentrations produced larger secondary nanoparticles at a faster rate. The amount of ozone reacted was highly correlated with the amount of aerosol formation. Ratios of reacted ozone concentration and of formed particle mass concentration for the three injected ozone concentrations of 50, 100 and 200 ppb were similar to one other; 4.6 : 1.9 : 1.0 and 4.7 : 2.2 : 1.0 for ozone and aerosol mass, respectively.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.37 no.1
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• pp.75-79
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• 2013

Demands for semiconductor devices are dramatically increasing, and advancements in fabrication technology are allowing a step-up in the number of devices per unit area. As a result, semiconductor devices require higher heat dissipation, and thus, cooling solutions have become important for guaranteeing their operational reliability. In particular, in chip-in-board packages, in which chips and passives are embedded in the substrates for efficient device layout, heat dissipation is of greater importance. In this study, a thermal model for layers of different materials has been proposed, and then, the heat transfer has been simulated by imposing a set of appropriate boundary conditions. Heat generation can be predicted based on the results, which will be utilized as practical data for actual package design.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.92-98
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• 2008

In this study, salad dressing was prepared with added soypaste and its quality characteristics were evaluated. In terms of nutrient composition, the soypaste dressing contained higher levels of protein, minerals, and vitamins, and fewer calories, as compared to commercial mayonnaise. In addition, sensory evaluations revealed that the soypaste dressing received higher scores for flavor, taste, viscosity, and over-all preference than the commercial mayonnaise. The viscosity and emulsion stability of the freshly made soypaste salad dressing were 2,400 cP and 80%, respectively. And during 8 weeks of storage at $5^{\circ}C$, the viscosity and emulsion stability values remained similar to those of freshly made dressing. With prolonged storage time, the Hunter's color b-value slightly increased, whereas the L- and a-values slightly decreased. In terms of antioxidant activity, DPPH radical scavenging activity and lipid peroxidation inhibition were 2- to 3-fold higher in the soypaste salad dressing as compared to the commercial mayonnaise. And the soypaste dressing's antioxidant activity increased according to the storage temperature and time. Total microbial numbers increased to 6.2 log CFU/mL in the soypaste dressing, but E. coli was not detected. Overall, the results suggest that soypaste salad dressing could be introduced as a commercial product.

• Clinics in Shoulder and Elbow
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• v.24 no.4
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• pp.231-238
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• 2021

Background: Extensor muscle strengthening exercises with counterforce braces (EX) is a conventional conservative treatment for lateral epicondylitis (LE) of the elbow. In addition, polydeoxyribonucleotide (PDRN) or extracorporeal shockwave therapy (ESWT) has been recently used for LE. Methods: Sixty-three patients with chronic LE participated in this study and randomly allocated in three groups (G1: EX, G2: EX+PDRN injection, and G3: EX+ESWT). All of the three groups were taught to perform EX at the first out-patient department (OPD) visit. Group 2 was injected with 3 mL PDRN (5.625 mg/3 mL), while group 3 received ESWT at the first OPD visit. Visual analog scale pain score, Mayo elbow performance score (MEPS), and ultrasonographic examination were checked before, 6 weeks, and 12 weeks after the treatments. Results: Overall functional scores and ultrasonographic findings in all three groups improved after treatment. The mean MEPS in group 2 improved more than groups 1 and 3 at 6 weeks (G1, 56.9>62.4; G2, 54.3>65.0; G3, 55.7>62.6), and more than group 1 at 12 weeks (G1, 56.9>67.9; G2, 54.3>73.6). The mean common extensor tendon depth (CETD) on ultrasonography in group 2 increased more than groups 1 and 3 at 6 and 12 weeks (6 weeks: G1, 0.385>0.386; G2, 0.332>0.392; G3, 0.334>0.357; 12 weeks: G1, 0.385>0.409; G2, 0.332>0.438; G3, 0.334>0.405 [cm]). Conclusions: PDRN injections combined with EX exhibited a greater improvement in mean MEPS and mean CETD compared to EX only or EX combined with ESWT for LE within the 12 weeks follow-up.

• Korean Journal of Environmental Biology
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• v.30 no.3
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• pp.200-209
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• 2012

The effect of water temperature, salinity and water column nutrient contents on pigment composition and concentration of purple lavers were studied at the main purple lavers production areas in Southwestern coast of Korea, during January to March, 2011. Water temperature was between 3.0 and $11.3^{\circ}C$. Salinity range was between 32.7 and 34.7, those were lower St. 1 and St. 6, which were at close to the seashore. Water column dissolved inorganic nitrogen (DIN), dissolved inorganic phosphorus (DIP) and silicate concentrations were $1.73{\sim}12.84{\mu}M$, $0.07{\sim}0.67{\mu}M$ and $4.93{\sim}18.29{\mu}M$, respectively. Chl a concentration was between 0.41 and $9.14{\mu}g\;L^{-1}$, and it was the highest at St. 1 during January. Photosynthetic pigment of fucoxanthin was dominant at all sites, which showed its highest concentration ($0.06{\sim}3.41{\mu}g\;L^{-1}$) at St. 1 on January. Water column DIN concentration was higher at January during low salinity period at all sites, but it was low at St. 1. Photosynthetic pigment of Chl a, PE and PC concentration of porphyra blades was between $1,173{\sim}8,124{\mu}g\;DW\;g^{-1}$, $3,281{\sim}10,076{\mu}g\;DW\;g^{-1}$, $388{\sim}1,346{\mu}g\;DW\;g^{-1}$, respectively. The concentration was relatively high at the St. 2 and St. 3. The pigment concentration of porphyra blades was higher at only Porphyra yezoensis was cultured than at Porphyra yezoensis and Porphyra seriata were cultured. The pigment concentration of porphyra blades was higher at St. 2 and St. 3 in only Porphyra yezoensis was cultured. This study shows that pigment concentration of porphyra blades may depend on habitat environment and culture methods.

• Bulletin of the Korean Chemical Society
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• v.31 no.5
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• pp.1241-1246
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• 2010

Ternary Cu/ZnO/$Al_2O_3$ catalysts were prepared by a co-precipitation method. The precursor structures were monitored during the aging. The first precipitate structure was amorphous georgeite, which transformed into the unknown crystalline structure. The transition crystalline structure was assigned to the crystalline georgeite, which was suggested with elemental analysis, IR and XRD. The final structure of precursors was malachite. The Cu surface area of the resulting Cu/ZnO/$Al_2O_3$ was maximized to be 30.6 $m^2$/g at the aging time of 36 h. The further aging rapidly decreased Cu surface areas of Cu/ZnO/$Al_2O_3$. ZnO characteristic peaks in oxide samples almost disappeared after 24 h aging, indicating that ZnO was dispersed in around bulk CuO. TOF of the prepared catalysts of the Cu surface area ranges from 13.0 to 30.6 $m^2/g_{cat}$ was to be 2.67 ${\pm}$ 0.27 mmol/$m^2$.h in methanol synthesis at the condition of $250^{\circ}C$, 50 atm and 12,000 mL/$g_{cat}$. h irrespective of the XRD and TPR patterns of CuO and ZnO structure in CuO/ZnO/$Al_2O_3$. The pH of the precipitate solution during the aging time can be maintained at 7 by $CO_2$ bubbling into the precipitate solution. Then, the decrease of Cu surface area by a long aging time can be prevented and minimize the aging time to get the highest Cu surface area.