• Journal of Mushroom
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• v.13 no.1
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• pp.68-73
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• 2015

Hypocrea disease is the most severe disease of oyster mushroom cultivation in Korea. Physiological and ecological studies were performed on the pathogens (Hypocrea spp.) to obtain basic information for developing the integrated disease management system. Fourteen isolates of Hypocrea were collected from oyster mushroom house in five areas. Pathogenic fungi causing disease of oyster mushroom were identified as Hypocrea sp. based on morphological characteristics and pathogenicity. Two isolates (H-1, H-12) showed the fastest growth at $15^{\circ}C$ but four isolates (H-8, H-9, H-13, H-14) showed slower growth than those of other isolates at $20^{\circ}C$ and $25^{\circ}C$. Stroma with ascocarps and ascospore were produced on PDA under fluorescent light. The five isolates produced stroma with ascocarps and ascospores. Formation of fruiting body of strains H-14 of Hypocrea were the best out of all the strains on the potato dextrose agar (PDA). Also, fruiting bodies and ascospores were completely produced under fluorescent light. The growth of the isolates was correlated with total carbon content. The stroma of the isolates was formed mainly in histidine and asparagine treatment and especially in histidine-70 and asparagine-100 treatment. In the test of pathogenicity, after and before spawning showed very fast incidence of disease.

• Applied Biological Chemistry
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• v.43 no.1
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• pp.39-45
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• 2000

The stability of vitamin A, $B_1,\;B_2,\;B_6$, C in aqueous multivitamin solutions was carried out by means of estimation of reaction velocity and the results are described in this paper. The stability of vitamin A, $B_1$ and C due to thermal degradation method in aqueous multivitamin solutions was evaluated at 40, 50, 60 and $70^{\circ}C$ up to 40 days. The shelf-lives of vitamin A, B₁ and C in this preparation, calculated using the Arrhenius equation, were 1493, 449 and 639 days at $25^{\circ}C$ respectively. Examination was made on the effect of initial concentration of vitamin $B_2$$(C_0)$ on light fading of vitamin $B_2$ in aqueous multivitamin solutions and it was found that the fading progressed according to the following formula : $-{\frac {dc}{dt}}=K_c\;{\frac C{C_0}}$ where Kc is apparent light-fading rate constant relate to $C_0$. Photodecomposition of vitamin $B_6$ in aqueous multivitamin solutions was apparently first order kinetics and was stable in polyethylene>brown color>glass container to sunlight. Photodecomposition of vitamin $B_6$ in four seasons also investigated.

• Journal of Mushroom
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• v.16 no.3
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• pp.155-161
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• 2018

In this study, we analyze the growth environment using smart farm technology in order to develop the optimal growth model for the precision cultivation of the bottle-grown oyster mushroom 'Suhan'. Experimental farmers used $88m^2$ of bed area, 2 rows and 5 columns of shelf shape, 5 hp refrigerator, 100T of sandwich panel for insulation, 2 ultrasonic humidifiers, 12 kW of heating, and 5,000 bottles for cultivation. Data on parameters such as temperature, humidity, carbon dioxide concentration, and illumination, which directly affect mushroom growth, were collected from the environmental sensor part installed at the oyster mushroom cultivator and analyzed. It was found that the initial temperature at the time of granulation was $22^{\circ}C$ after the scraping, and the mushroom was produced and maintained at about $25^{\circ}C$ until the bottle was flipped. On fruiting body formation, mushrooms were harvested while maintaining the temperature between $13^{\circ}C$ and $15^{\circ}C$. Humidity was approximately 100% throughout the growth stage. Carbon dioxide concentration gradually increased until 3 days after the beginning of cultivation, and then increased rapidly to approximately 2,600 ppm. From the 6th day, $CO_2$ concentration was gradually decreased through ventilation and maintained at 1,000 ppm during the harvest. Light was not provided at the initial stage of oyster mushroom cultivation. On the $3^{rd}$ and $4^{th}$ day, mushrooms were irradiated by 17 lux light. Subsequently, the light intensity was increased to 115-120 lux as the growth progressed. Fruiting body characteristics of 'Suhan' cultivated in a farmhouse were as follows: Pileus diameter was 30.9 mm and thickness was 4.5 mm; stipe thickness was 11.0 mm and length was 76.0 mm; stipe and pileus hardness was 0.8 g/mm and 2.8 g/mm, respectively; L values of the stipe and pileus were 79.9 and 52.3, respectively. The fruiting body yield was 160.2 g/850 ml, and the individual weight was 12.8 g/10 unit.

• Ocean and Polar Research
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• v.41 no.4
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• pp.265-274
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• 2019

To trace the provenance of fine-grained sediments in response to the growth and retreat of glaciers (i.e., Ross Ice Sheet) that affects the depositional process, various kinds of analyses including magnetic susceptibility, granulometry, and clay mineral composition with AMS ¹⁴C age dating were carried out using a gravity core KI-13-GC2 obtained from the Central Basin of the Ross Sea continental margin. The sediments mostly consist of silty mud to sand with ice-rafted debris, the sediment colors alternate repeatedly between light brown and gray, and the sedimentary structures are almost bioturbated with some faint laminations. Among the fine-grained clay mineral compositions, illite is highest (59.1-76.2%), followed by chlorite (12.4-21.4%), kaolinite (4.1-11.6%), and smectite (1.2-22.6%). Illite and chlorite originated from the Transantarctic mountains (metamorphic rocks and granitic rocks) situated to the south of the Ross Sea. Kaolinite might be supplied from the sedimentary rocks of Antarctic continent underneath the ice sheet. The provenance of smectite was considered as McMurdo volcanic group around the Victoria Land in the western part of the Ross Sea. Chlorite content was higher and smectite content was lower during the glacial periods, although illite and kaolinite contents are almost consistent between the glacial and interglacial periods. The glacial increase of chlorite content may be due to more supply of the reworked continental shelf sediments deposited during the interglacial periods to the Central Basin. On the contrary, the glacial decrease of smectite content may be attributed to less transport from the McMurdo volcanic group to the Central Basin due to the advanced ice sheet. Although the source areas of the clay minerals in the Central Basin have not changed significantly between the interglacial and glacial periods, the transport pathways and delivery mechanism of the clay minerals were different between the glacial and interglacial periods in response to the growth and retreat of Ross Ice Sheet in the Ross Sea.

• 한국해양학회지
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• v.3 no.2
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• pp.55-62
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• 1968

The distributions of average water color and the transparency in the seas around Korea show two patterns: the one is the East Sea and the South Ses, the other is the Yellow Sea. In the East Sea and the South Sea, the water colors C$\sub$E/ in Forel scales change from green to greenish blue with distance x in miles from the seashore, an average color is bluish green, 3.7 in Forel scales, and the relationship is given by C$\sub$E/ = 5e$\^$-0.056.root.x; an average transparency is 15m and the transparency T$\sub$E/ shows following formula with distance x, E$\sub$E/=0.9.root.x+10. In the Yellow Sea, the water color C$\sub$Y/ changes from green yellow to bluish green with distance, an average color is light green, 5.6 in Forel scales, and the relationship is given by C$\sub$Y/= 8.5e$\^$-0.086.root.x; an average transparency is 7m, the farther it is from the seashore, the deeper transparency T$\sub$Y/ is as following, T$\sub$Y/=1.2 .root.x+1. Along the seashore, the transparency T$\sub$Y/ is only 10% that of the East Sea and the South Sea. The distributions of the water color and the transparency by depth change in values within the continental shelf. The water color in Forel scales decreases with the distance from the seashore and depth; the transparency increases with the distance and depth. They are caused by suspended particles, especially suspended clay, and it is the major factor in the change in color and transparency, particularly in the Yellow Sea. In September, the sea water is the clearest in the seas around Korea, transparency shows the maximum and water color the minimum in forel scales. The water color shows green yellow when transparency is 1m, green at 10m, and greenish blue at 20m. the relationship between the water color and the transparency shows an exponential distribution as following, C=9e$\^$-kT/, k=0.0625m$\^$-1/. This formula agrees with calculated formulas between the water color and the transparency from the emprircal formulas C$\sub$E/ and T$\sub$E/, C$\sub$Y/ and T$\sub$Y.

• Journal of Environmental Science International
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• v.28 no.2
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• pp.225-233
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• 2019

In this study, we investigated the in vitro anti-biofilm activities of plant extracts of chives (Allium tuberosum), garlic (Allium sativum), and radish (Raphanus sativus L.) against environment harmful bacteria (gram-positive Staphylococcus aureus and, gram-negative Salmonella typhimurium and Escherichia coli O157:H7). In the paper disc assay, garlic extracts exhibited the highest anti-biofilm activity. The Minimal Inhibitory Concentration (MIC) of all plant extracts was generally higher for gram-negative bacteria than it was for gram-positive bacteria. Gram-negative bacteria were more resistant to plant extracts. The tetrazolium dye (XTT) assay revealed that, each plant extract exhibited a different anti-biofilm activity at the MIC value depending on the pathogen involved. Among the plant extracts tested, garlic extracts (fresh juice and powder) effectively reduced the metabolic activity of the cells of food-poisoning bacteria in biofilms. These anti-biofilm activities were consistent with the results obtained through light microscopic observation. Though the garlic extract reduced biofilm formation for all pathogens tested, to elucidate whether this reduction was due to antimicrobial effects or anti-biofilm effects, we counted the colony forming units of pathogens in the presence of the garlic extract and a control antimicrobial drug. The garlic extract inhibited the E. coli O157:H7 biofilm effectively compared to the control antimicrobial drug ciprofloxacin; however, it did not inhibit S. aureus biofilm significantly compared to ciprofloxacin. In conclusion, garlic extracts could be used as natural food preservatives to prevent the growth of foodborne pathogens and elongater the shelf life of processed foods.

• Journal of Conservation Science
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• v.38 no.3
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• pp.180-191
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• 2022

Wooden cultural heritage are exposed to the external environment as they and there are many difficulties in conservation due to their location and size. Among them, biological damage caused by termites or mold consumes a lot of money and time. Select and use wood preservatives to prevent biological damage: Wood preservatives were selected and the worst environmental conditions, temperature 60±3℃, humidity 55±5%, and light intensity of 0.35 W/m², were subjected to aging treatment to analyze chemical changes. Through the deterioration process, it was confirmed that the change in color difference decreased in the wood preservative treatment compared to the Control group. As a result of measuring the content of the active ingredient contained in the deterioration process of the wood preservative, it was confirmed that the active ingredient content of Gori22 and Bondex Preserve III was higher than that of the comparative Wood Keeper A. Through experiments, the shelf life and treatment period can be predicted by measuring the extent to which wood preservatives affect the change of wood specimens during the deterioration process and the content of active ingredients. In conclusion, various wood preservatives were prepared, and the possibility of selectively selecting wood preservatives according to the environment, topography and period was presented as a major evaluation factor.

• 한국유가공학회:학술대회논문집
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• 2002.11a
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• pp.23-40
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• 2002

This study was conducted to investigate the quality changes of the UHT(ultra-high temperature), LTLT(law temperature long time) and HTST(high temperature short time) treated milk samples by storage conditions for 6 months from August 2000 to February 2001. The UHT treated milk samples collected from 3 plants(A, B and C) were stored at l0$^{\circ}$C and room temperature(dark and light exposure) for 6 months, and the LTLT and HTST treated milk samples(D and E) were also stored for 30 days. The UHT pasteurized milk of A, B and C plant was treated at 130$^{\circ}$C for 2-3s, 133$^{\circ}$C for 2-3s and 135$^{\circ}$C for 4s, respectively. The UHT sterilized milk of A and B plant was treated at 140$^{\circ}$C for 2-3s and 145$^{\circ}$C for 3-4s, respectively. The LTLT milk of D plant was treated at 63$^{\circ}$C for 30 mins, and the HTST milk of E plant was treated at 72$^{\circ}$C for 15s. All of the raw milk samples collected from storage tank in 5 milk plants were showed less than 4.0 X 10$^5$cfu/ml in standard plate count, and normal level in acidity, specific gravity, and component of milk. Preservatives, antibiotics, sulfonamides and available chloride were not detected in both raw and heat treated milk samples obtained from 5 plants. One(10%) of 10 UHT pasteurized milk samples obtained from B plant and 2 (20%) of 10 from C were not detected in bacterial count after storage at 37$^{\circ}$C for 14 days, but all of the 10 milk samples from A were detected. No coliforms were detected in all samples tested. No bacteria were also detected in carton, polyethylene and tetra packs collected from the milk plants. A total of 300 UHT pasteurized milk samples collected from 3 plants were stored at room(3$^{\circ}$C ${\sim}$ 30$^{\circ}$C) for 3 and 6 months, 11.3%(34/300) were kept normal in sensory test, and 10.7%(32/300)were negative in bacterial count. The UHT pasteurized milk from A deteriorated faster than the UHT pasteurized milk from B and C. The bacterial counts in the UHT pasteurized milk samples stored at 10$^{\circ}$C were kept less than standard limit(2 ${\times}$ 10$^4$ cfu/ml) of bacteria for 5 days, and bacterial counts in some milk samples were a slightly increased more than the standard limit as time elapsed for 6 months. When the milk samples were stored at room(3$^{\circ}$C ${\sim}$ 30$^{\circ}$C), the bacterial counts in most of the milk samples from A plant were more than the standard limit after 3 days of storage, but in the 20%${\sim}$30%(4${\sim}$6/20) of the milk samples from B and C were less than the standard limit after 6 months of storage. The bacterial counts in the LTLT and HTST pasteurized milk samples were about 4.0 ${\times}$ 10$^3$ and 1.5 ${\times}$ 101CFU/ml at the production day, respectively. The bacterial counts in the samples were rapidly increased to more than 10$^7$ CFU/ml at room temperature(12$^{\circ}$C ${\sim}$ 30$^{\circ}$C) for 3 days, but were kept less than 2 ${\times}$ 10$^3$ CFU/ml at refrigerator(l0$^{\circ}$C) for 7 days of storage. The sensory quality and acidity of pasteurized milk were gradually changed in proportion to bacterial counts during storage at room temperature and 10$^{\circ}$C for 30 days or 6 months. The standard limit of bacteria in whole market milk was more sensitive than those of sensory and chemical test as standards to determine the unaccepted milk. No significant correlation was found in keeping quality of the milk samples between dark and light exposure at room for 30 days or 6 months. The compositions of fat, solids not fat, protein and lactose in milk samples were not significantly changed according to the storage conditions and time for 30 days or 6 months. The UHT sterilized milk samples(A plant ; 20 samples, B plant ; 110 samples) collected from 2 plants were not changed sensory, chemical and microbiological quality by storage conditions for 6 months, but only one sample from B was detected the bacteria after 60 days of storage. The shelflife of UHT pasteurized milk in this study was a little longer than that reported by previous surveys. Although the shelflife of UHT pasteurized milk made a significant difference among three milk plants, the results indicated that some UHT pasteurized milk in polyethylene coated carton pack could be stored at room temperature for 6 months. The LTLT and HTST pasteurized milk should be sanitarily handled, kept and transported under refrigerated condition(below 7$^{\circ}$C) in order to supply wholesome milk to consumers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.135-140
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• 2014

Pre-storage ultra-violet (UV) light treatment on fresh produce is known to inactivate the contaminated microorganisms, activate the defense system, and delay ripening extending the shelf life. As UV light emitting diode (LED) becomes available at a relatively low price, continuous or intermittent UV treatment during chilled storage is possible in a container or package. This study attempted an in situ UV LED treatment on fresh produce stored under a refrigerated container in order to see its potential in the fresh produce storage and further optimize its application conditions. The effect of in-container UV LED irradiation on the quality preservation of shredded carrots was investigated in the air and modified atmosphere (MA) conditions. Two sets of experiment with Escherichia coli inoculation and with natural microbial flora in the air (two 30 minute on-off cycles of 1 $diode/dm^2$ per day at a location above 2 cm) showed a clear and significant effect of the UV LED irradiation on the suppression of microbial growth: 280 nm was the most effective by maintaining a lower microbial count by at least 0.5 log (CFU/g) throughout the 6 day storage period. The carotenoids content of shredded carrots subjected to UV LED treatment at 365 and 405 nm in the air was higher than that of the control shredded carrots. In MA condition of $O_2$ of 1.2~4.3% and $CO_2$ of 8.4~10.6% being indifferent with LED wavelengths, 280 nm UV LED irradiation was also effective in inhibiting the microbial growth. While there was no observed difference in the carotenoids content between untreated and UV LED-treated shredded carrots in MA, UV LED irradiation at 365 and 405 nm was slightly better in DPPH radical scavenging activity. The use of UV LED in storage container or package seems to give the benefits of preserving the microbial and nutritional qualities of minimally processed fruits and vegetables.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.29 no.6
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• pp.327-340
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• 2017

This article reviews the papers published in the Korean Journal of Air-Conditioning and Refrigeration Engineering during 2016. It is intended to understand the status of current research in the areas of heating, cooling, ventilation, sanitation, and indoor environments of buildings and plant facilities. Conclusions are as follows. (1) The research works on the thermal and fluid engineering have been reviewed as groups of flow, heat and mass transfer, the reduction of pollutant exhaust gas, cooling and heating, the renewable energy system and the flow around buildings. CFD schemes were used more for all research areas. (2) Research works on heat transfer area have been reviewed in the categories of heat transfer characteristics, pool boiling and condensing heat transfer and industrial heat exchangers. Researches on heat transfer characteristics included the results of the long-term performance variation of the plate-type enthalpy exchange element made of paper, design optimization of an extruded-type cooling structure for reducing the weight of LED street lights, and hot plate welding of thermoplastic elastomer packing. In the area of pool boiling and condensing, the heat transfer characteristics of a finned-tube heat exchanger in a PCM (phase change material) thermal energy storage system, influence of flow boiling heat transfer on fouling phenomenon in nanofluids, and PCM at the simultaneous charging and discharging condition were studied. In the area of industrial heat exchangers, one-dimensional flow network model and porous-media model, and R245fa in a plate-shell heat exchanger were studied. (3) Various studies were published in the categories of refrigeration cycle, alternative refrigeration/energy system, system control. In the refrigeration cycle category, subjects include mobile cold storage heat exchanger, compressor reliability, indirect refrigeration system with $CO_2$ as secondary fluid, heat pump for fuel-cell vehicle, heat recovery from hybrid drier and heat exchangers with two-port and flat tubes. In the alternative refrigeration/energy system category, subjects include membrane module for dehumidification refrigeration, desiccant-assisted low-temperature drying, regenerative evaporative cooler and ejector-assisted multi-stage evaporation. In the system control category, subjects include multi-refrigeration system control, emergency cooling of data center and variable-speed compressor control. (4) In building mechanical system research fields, fifteenth studies were reported for achieving effective design of the mechanical systems, and also for maximizing the energy efficiency of buildings. The topics of the studies included energy performance, HVAC system, ventilation, renewable energies, etc. Proposed designs, performance tests using numerical methods and experiments provide useful information and key data which could be help for improving the energy efficiency of the buildings. (5) The field of architectural environment was mostly focused on indoor environment and building energy. The main researches of indoor environment were related to the analyses of indoor thermal environments controlled by portable cooler, the effects of outdoor wind pressure in airflow at high-rise buildings, window air tightness related to the filling piece shapes, stack effect in core type's office building and the development of a movable drawer-type light shelf with adjustable depth of the reflector. The subjects of building energy were worked on the energy consumption analysis in office building, the prediction of exit air temperature of horizontal geothermal heat exchanger, LS-SVM based modeling of hot water supply load for district heating system, the energy saving effect of ERV system using night purge control method and the effect of strengthened insulation level to the building heating and cooling load.