• The Korean Journal of Food And Nutrition
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• v.18 no.1
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• pp.28-38
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• 2005

This study was investigated the growth effect of persimmon leaf extracts on various Lactic acid bacteria, the effect as freeze-dry cryoprotectan, by the changes of vitamin C content, electron donating ability, total cell count and SOD-like activity. The total cell count of L. acidophilus MG501, L. brevis MG19, L. bulgaricus MG515, L. lactis MG530 and L. casei MG311 in the absence of persimmon leaf extracts(10%) at 37℃ after 48hr were 3.2×10/sup 9/cfu/mL, 2.9×10/sup 9/cfu/mL, 1.1×10/sup 9/cfu/mL, 1.6×10/sup 9/cfu/mL and 3×10/sup 9/cfu/mL, respectively, and pH and total acidity of those were 3.82∼3.88, and 1.697∼1.842. On the other hand, the total cell count of L. acidophilus MG501, L. brevis MG19, L. bulgaricus MG515, L. lactis MG530 and L. casei MG311 in the presence of persimmon leaf extracts at 37℃ after 48hr were 4.4×10/sup 9/cfu/mL, 4.3×10/sup 9/cfu/mL, 2×10/sup 9/cfu/mL, 3.3×10/sup 9/cfu/mL, and 3.4×10/sup 9/cfu/mL, respectively, and pH and total acidity of those were 3.74∼3.82 and 1.528∼1.805. The total cell counter of lactic acid bacteria in the presence of persimmon leaf extracts(10%) at 37℃ after 48hr higher than those in the absence of persimmon leaf extracts. In freeze-dry chryoprotectan, the survival rate of L. acidphilus MG501 decreased about 30%. In case of L. brevis MG19 and L. bulgaricus MG515, the survival rate decreased about 10%. However, the survival rate of L. lactis MG530 increased about 10% and L. casei MG311 showed the almost same effect. The changes of vitamin C content were the highest in L. lactis MG530(190.26mg/mL) and the lowest in L. acidophilus MG501(56.05 mg/mL). The electron donating ability indicated to L. acidophilus MG501, L. brevis MG19, L. bulgaricus MG515, L. lactis MG530 and L. casei MG311 added by 10% persimmon leaf extracts, respectively. when 10% persimmon leaf extracts were added L. brevis MG19, the electron donating ability is the highest of all lactic acid bacteria. The SOD-like activity of L. acidophilus MG501, L. brevis MG19, L. bulgaricus MG515, L. lactis MG530 and L. casei MG311 showed lower than that of control.

• Cross-Cultural Studies
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• v.24
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• pp.170-183
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• 2011

This study explored how a Chinese college student who previously had not reached a threshold level of Korean proficiency used L1 (Chinese) and L2 (English) as a tool to socialize into Korean (L3) culture of learning over the course of study. From a perspective of language socialization, this study examined the cross-linguistic influence of L1 and L2 on the L3 acquisition process by tracing an approach to language learning and practices taken by the Chinese student as a case study. Data were collected through three methods; interview protocols, various types of written texts, and observations. The results showed that the student used English as a means to negotiate difficulties and expertise by empowering her L2 exposure during the classroom practices. Her ways of using L2 in oral practices could be characterized as the 'Inverse U-shape' pattern, under which she increased L2 exposure at the early stage of the study and shifted the intermediate language to L3 at the later stage of the study. When it comes to the language use in written practices, the sequence of "L2-L1-L3" use gradually changed to the "L2-L3" sequence over time, signifying the importance of interaction between L2 and L3. However, the use of her native language (L1) in a Korean-speaking classroom was limited to a certain aspect of literacy practices (i.e., vocabulary learning or translation). This study argues for L2 communication channel in cross-cultural classrooms as a key factor to determine sustainable learning growth.

• Bulletin of the Korean Chemical Society
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• v.34 no.7
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• pp.2125-2130
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• 2013

A new nickel(II) complex $[NiL^1]^{2+}$ ($L^1$ = 1-(2-aminoethyl)-3-(N-{2-aminoethyl}aminomethyl-1,3-diazacyclohexane) containing one 1,3-diazacyclohexane ring has been prepared selectively by the metal-template condensation of formaldehyde with N-(2-aminoethyl)-1,3-propanediamine and ethylenediamine at room temperature. The complex reacts with nitroethane and formaldehyde to yield the pentaaza macrocyclic complex $[NiL^2]^{2+}$ ($L^2$ = 8-methyl-8-nitro-1,3,6,10,13-pentaazabicyclo[13.3.1]heptadecane) bearing one C-$NO_2$ pendant arm. The reduction of $[NiL^2]^{2+}$ by using Zn/HCl produces $[NiL^3(H_2O)]^{2+}$ ($L^3$ = 8-amino-8-methyl-1,3,6,10,13-pentaazabicyclo[13.3.1]heptadecane) bearing one coordinated C-$NH_2$ pendant arm that is readily protonated in acid solutions. The hexaaza macrocyclic complex $[NiL^4]^{2+}$ ($L^4$ = 8-phenylmethyl-8-nitro-1,3,6,8,10,13-hexaazabicyclo[13.3.1]heptadecane) bearing one N-$CH_2C_6H_5$ pendant arm has also been prepared by the reaction of $[NiL^1]^{2+}$ with benzylamine and formaldehyde. The nickel(II) complexes of $L^1$, $L^2$, and $L^4$ have square-planar coordination geometry in the solid states and in nitromethane. However, they exist as equilibrium mixtures of the square-planar $[NiL]^{2+}$ (L = $L^1$, $L^2$, or $L^4$) and octahedral $[NiL(S)_2]^{2+}$ species in various coordinating solvents (S); the proportion of the octahedral species $[NiL(S)_2]^{2+}$ is strongly influenced by the ligand structure and the nature of the solvent. Synthesis, spectra, and chemical properties of the nickel(II) complexes of $L^1-L^4$ are described.

• Korean journal of food and cookery science
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• v.10 no.2
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• pp.131-137
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• 1994

This study was to investigate fat content and fatty acid composition of 19 various fast-foods. Fat content per serving in double cheese burger was 38.8g, shrimpburger 27.5g, gogi-mandoo 26.3g, pizza 25.8g and chicken nuggets 18.8g, respectively, Fatty acid contained in fast-foods mostly were oleic acid, palmitic acid, linoleic acid and stearic acid. The ratio of P/S in yubuLchobab was 3.l/l, ccochinoodle 2.3/l, pork cutlet 2.3/l, bibimbab 1.511 and shrimpburger 1.3/l when all the other tested fast-foods'P/S were less than 1. The ratio of P/M/S in ham cheese sandwich was 1/1/1, shrimpburger 1.3/1.5/l, bibimbab 1.s/l.5/l, which are similar to recommended 1∼1.5/1∼1.5/l. The ratio of 6/3 fatty acids was found to be kimbab(34.0/l), chicken nuggets(25.3/l), ccochi noodle(20.0/l), yubu-chobab (16.5/l), fried chicken(16.3/l), chickenburger(12.6/l) and hot dog(10.2/1), which were higher than 10/1. Also pizza(3.511), spaghetti(3.7/l) were lower than 4/1. The rest of the fast-foods were within the range of 4/1∼10/1.

• Journal of Microbiology and Biotechnology
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• v.23 no.5
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• pp.724-730
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• 2013

We investigated the effects of orally administered probiotic bacteria (Lactobacillus species) as allergic immune modulators in ovalbumin (OVA)-sensitized mice. BALB/c mice were intraperitoneally injected with OVA twice at a 2-week interval for allergy sensitization. The mice were then orally administered Lactobacillus casei YIT9029 (L1), L. casei HY7201 (L2), L. brevis HY7401 (L3), or L. plantarum HY20301 (L4) every 2 days for 3 weeks. Total IgE levels significantly decreased in sera of L3-administered mice but increased in the other groups. OVA-specific IgE levels decreased slightly in sera of mice administered L1, L3, and L4 but increased significantly in L2-administered mice. In passive cutaneous anaphylaxis (PCA) using sera from administered mice, only the L3-administered group showed reaction inhibition. High expression of TLR-2 with interferon (IFN)-${\gamma}$ stimulation on peripheral blood mononuclear cells occurred in L3- or L4-administered mice. Th1 cytokines, including IFN-${\gamma}$ and interleukin (IL)-12, increased in splenocytes of L3-administered mice; however, IL-4 decreased in L1- and L4-administered groups; IL-5 decreased in all experimental groups. IL-6 decreased in the L3-administered group; and IL-10 decreased in L1-, L2-, and L3-administered groups. L3 induced antiallergic effects by increasing Th1 cytokines, decreasing Th2 cytokines, and inhibiting the PCA reaction, whereas L2 administration increased allergic effects.

• Archives of Pharmacal Research
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• v.22 no.6
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• pp.619-623
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• 1999

$2^{l},3^{l}$-dideoxyisoguanosine was synthesized from guanosine via intermediate 6-[(4-methyl-phenyl)thio]-2-oxo-9-($2^{l},3^{l},5^{l}$-tri-O-acetyl-$\beta$-D-ribofuranosyl)-2,3-dihydropurine (4). The 2-oxo, 6-amino and $5^{l}$-hydroxy triprotected isoguanosine derivative was utilized to reduce high polarity and promote poor solubility of intermediates. The protecting groups for oxo and 6-amino were easily removed in reduction of olefin in ribose without additional reaction steps.$2^{l},3^{l}$-Vicinal diol in ribose sugar moiety was transformed to olefin with Bu3SnH by radical reaction via bisxanthate. Removing $5^{l}$-O-TBDMS protecting group gave final product, $2^{l},3^{l}$-dideoxyisoguanosine (12) in a 10% overall yield.

• Horticultural Science & Technology
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• v.30 no.3
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• pp.286-293
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• 2012

The resistance to Tobamovirus in Capsicum spp. has been known to be controlled by five different alleles ($L^0$, $L^1$, $L^2$, $L^3$, and $L^4$) of L locus on the telomere of long arm of pepper chromosome 11. To develop a set of molecular markers differentiating all the alleles of L locus, we used five pepper differential hosts including Capsicum annuum Early California Wonder (ECW, $L^0L^0$), C. annuum Tisana ($L^1L^1$), C. annuum Criollo de Morelos 334 (CM334, $L^2L^2$), Capsicum chinense PI 159236 ($L^3L^3$), and Capsicum chacoense PI 260429 ($L^4L^4$). Developing a series of CAPS or SCAR markers specifically linked to the alleles was allowed by the sequence comparison of PCR amplicons of the $L^3$-linked markers (189D23M, A339, and 253A1R) and BAC sequences (FJ597539 and FJ597541) in the pepper differentials. Genotypes deduced by these markers in 48 out of 53 $F_1$ hybrids of commercial pepper varieties were consistent with their phenotypes by bioassay using Tobamovirus pathotypes ($P_0$, $P_1$, and $P_{1,2$). Consequently, these markers can be useful to differentiate L alleles and for breeding Tobamovirus resistance in pepper with marker-assisted selection.

• Journal of Life Science
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• v.17 no.2 s.82
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• pp.286-292
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• 2007

Free amino acids and volatile compounds of fresh garlic and its liqueur were investigated to search elution profile of those components as basic data for development of garlic liqueur. The garlic was soaked in 20% alcohol solution and then sampled every week for 5 weeks. The major free amino acids were L-aspartic acid, L-glutamic acid, L-arginine, L-alanine, L-proline, L-asparagine and L-serine. Neutral amino acids such as L-threonine, L-proline, L-valine and L-leucine, and aromatic amino acids such as tyrosine and phenylalanine were eluted over 80% of those content in fresh garlic after 3 weeks of soaking, but acidic, basic and sulfur containing amino acids were below 80% even after 5 weeks. Sulfide compounds such as diallyl trisulfide, diallyl disulfide, methyl allyl disulfide, 2-vinyl-4H-1,3-dithi in, 3-vinyl-3,4-dihydro-1,2-dithiin, 3,5-diethyl-1,24-trithiolane, isobutyl isothiocyanate and diallyl sulfide were identified as major volatile compounds of fresh garlic by using GC/MS. Among volatile compounds of fresh garlic, allyl alcohol, diallyl disulfide, 3,5-diethyl-1,2,4-trithiolane, diallyl trisulfide and 3,4-dimethoxy furan were eluted to liqueur, but those compounds except 3,5-diethyl-1,2,4-trithiolane were lowered in liqueur during soaking. Furfural, 5-methylfurfural, 5-hydroxymethylfurfural, dimethyl pyrazine, furfuryl alcohol, 3-hydroxy-2-bytanone and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyr-an-4-one were generated newly and their content increased in liqueur during soaking.

• Magazine of the Korean Society of Agricultural Engineers
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• v.42 no.3
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• pp.45-55
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• 2000

This study was carried out to derive optimal design low flows bythe Weibull-3 and Wakeby distributions for the partial consecutive duration series at seven watersheds along Han. nagdong, Geum Yeongsan and Seomjin river systems. L-coefficient of variation L-skewness and L-kurtosis were calculated by the L-moment ratio respectively. Parameters were estimated by the method of L-Moments with consecutive duration. Design low flows obtained by method of L-Moments using with consecutive duration, Design low flows obtained by method of L-Moments using different methods for plotting positions formulas in the Weibull-3 and Wakeby distributions were compared by the Root Mean Square Errors(RMSE). It has shown that design low flows derived by the method of L-moments using Weivull plotting position formula in Wakeby distribution were much closer to those of the observed data in comparison with those obtained by the methods of L-moments with the different formulas for plotting positions in Weibull-3 distribution from the viewpoint of Root Mean Square Errors.

• FLOWER RESEARCH JOURNAL
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• v.19 no.1
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• pp.42-48
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• 2011

This experiment was conducted to improve postharvest quality and extended vase life of Korean native Aster koraiensis Nakai for use as cut flowers. Aster koraiensis Nakai cut flowers were treated with various pretreatment and holding solution. Postharvest pretreatment with 3% sucrose + $200mg{\cdot}L^{-1}$ HQC + $50mg{\cdot}L^{-1}\;AgNO_3$ + $50mg{\cdot}L^{-1}$ BA and 3% sucrose + $200mg{\cdot}L^{-1}$ HQC + $50mg{\cdot}L^{-1}\;AgNO_3$ + $150mg{\cdot}L^{-1}$ citric acid for 16 hours extended vase life of cut Aster koraiensis Nakai flowers by 1.4 times as compared with the control (distilled water). Holding solution of 3% sucrose + $200mg{\cdot}L^{-1}$ HQC + $50mg{\cdot}L^{-1}\;AgNO_3$ + $50mg{\cdot}L^{-1}$ BA and 3% sucrose + $200mg{\cdot}L^{-1}$ HQC + $50mg{\cdot}L^{-1}\;AgNO_3$ + $150mg{\cdot}L^{-1}\;GA_3$ extended vase life of cut Aster koraiensis Nakai flowers by1.6 and 1.7 times as compared with control (distilled water). Aster koraiensis Nakai.flowers held in this preservative solution increased fresh weight and were maintained positive water balance for a long vase period. It was suggested that the vase life of cut Aster koraiensis Nakai flowers was closely related to fresh weight and water balance of the cut flower.