• Natural Product Sciences
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• v.15 no.3
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• pp.121-124
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• 2009

Phytochemical investigation of the aerial parts of Lonicera etrusca resulted in the isolation of three iridoids including two aglycones, loganin aglycone (log-1) (1) and lonicerin (log-2) (2), and the known common glycoside loganin (4). The study also afforded a coumarin derivative, 7-hydroxycoumarin (3), and a flavonoid glycoside, luteolin-7-O-$\beta$-D-glucoside (5). The structures were determined utilizing physical, chemical and spectral methods.

• Food Science and Preservation
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• v.16 no.5
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• pp.636-643
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• 2009

Inactivation by UV-C irradiation of Escherichia coli O157:H7 and Listeria monocytogenes inoculated onto washed carrots was examined. Carrot samples were inoculated with 6-7 log CFU/mL of E. coli O157:H7 or L. monocytogenes, treated with doses of 0, 1, 3, 5, or $10\;kJ/m^2$ UV-C, and stored at $4{\pm}1^{\circ}C$ for 8 d. The populations of E. coli O157:H7 and L. monocytogenes significantly decreased with increasing irradiation dose (p<0.05). In particular, E. coli O157:H7 and L. monocytogenes populations fell significantly by 2.35 and 2.38 log CFU/g at $10\;kJ/m^2$, respectively, compared to control values. UV-C irradiation inhibited color changes and decreased the whiteness index in carrot during storage, compared to controls. Sensory evaluation results showed that UV-C-treated carrots had better sensory characteristics than did the control. Therefore, the results suggest that UV-C irradiation could be useful to improve the microbial safety and sensory qualities of fresh-cut carrots during storage.

• Journal of Food Hygiene and Safety
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• v.39 no.1
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• pp.54-60
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• 2024

This study investigated the effectiveness of using pathogens and aqueous acids to reduce the Aspergillus ochraceus and Rhodotorula mucilaginosa contamination in livestock production environments. For this study, 1 mL of each bacterial suspension (10⁷-10⁸ spores/mL) was inoculated on a knife surface, dried at 37℃, and used under each treatment condition. First, to investigate the effect of organic acids, acetic, lactic, and citric acids were used. Subsequently, to select the appropriate concentration, they were prepared at concentrations of 0.5, 1, 2, 3, 4, and 5%, respectively. Accordingly, to further maximize the effect of organic acid treatment, we combined the treatment with ultraviolet light. The two strains showed a significant difference (P<0.05) compared to the initial strain, with a greater than 90% decrease in the concentrations of all organic acids. Consequently, acetic and lactic acids decreased by approximately 5 and 2 log colony forming unit (CFU)/cm², respectively, when treated with ultraviolet light (360 mJ/cm²); however, citric acid decreased by less than 1 log CFU/cm². However, when manufactured with 4% acetic acid, a severe malodor was emitted, making it difficult for workers to use it in a production environment. Accordingly, the optimal treatment conditions for organic acid and ultraviolet light for application were selected as follows: immersion in a 4% lactic acid solution for 1 minute and then, sterilization with ultraviolet light at 360 mJ/cm². Finally, when a pork meat sample was cut with a knife that was finally washed with lactic acid and treated with ultraviolet light, the low level of inoculum transferred from the cleaned knife to the surface of the sample was not detected. In conclusion, using this established method can prevent cross-contamination of the surface of the meat during processing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1619-1626
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• 2014

This study was conducted to evaluate the effects of Joule heating and hydrostatic pressure on reduction of total aerobes and spores of Bacillus cereus in four kinds of sauces prepared with traditional Korean fermented foods. Total aerobes and inoculated spores of B. cereus in sauces were assayed after treatment or during storage at $30^{\circ}C$ after 4 or 8 weeks. Joule heating ($85^{\circ}C$), hydrostatic pressure (550 Mpa, 5 min), and antimicrobial additive (3% ethanol) were separately applied or combined as a hurdle technique. A 1.0~2.0 log reduction in total aerobes of Doenjang and Gochujang sauce was observed upon Joule heating at 80, 85, and $95^{\circ}C$. Significant reductions (0.92~1.21 log/0.5~1.38 log and 1.26~1.7 log/0.47~3.45 log) of total aerobes/spores of B. cereus in Doenjang and Gochujang sauce, respectively, occurred upon JA (Joule+additive), JP (Joule+hydrostatic pressure) or JAP (Joule+additive+ hydrostatic pressure). Effects of each treatments were maintained or increased during storage for 8 weeks at $30^{\circ}C$, suggesting that total aerobes and spores of B. cereus in Doenjang and Gochujang sauce can be controlled through Joule heating or hydrostatic pressure treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.379-389
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• 2008

This study was conducted to assess the microbiological quality of raw and cooked foods served in the elementary school food service. Raw and cooked food samples were collected from 11 selected elementary schools in both June to July and September to October of 2005. Petrifilm plates were used to determine (in duplicate) total aerobic colony counts (PAC), Enterobacteriaceae (PE), coliform counts (PCC), and E. coli counts (PEC). Heavy contamination of Enterobacteriaceae (from 0.08 to 7.40 log CFU/g) and total coliform (0.50 to 6.52 log CFU/g) were observed in raw materials and cooked foods. Escherichia coli (E. coli) were detected in the sample of currant tomato (3.70 log CFU/g), sesame leaf (3.59 log CFU/g), dropwort (0.20 log CFU/g), crown daisy (3.15 log CFU/g), parsley (3.00 log CFU/g), peeled green onion (1.74 log CFU/g), frozen pork (0.65 log CFU/g), frozen beef (0.20 or 1.50 log CFU/g), chicken (1.78 log CFU/g), and young radish leaf seasoned with soybean paste (1.24 log CFU/g). Multiplex PCR system was used to determine the food-borne pathogens: Salmonella spp., Bacillus cereus (B. cereus), E. coli O157:H7, Staphylococcus aureus, Listeria monocytogenes (L. monocytogenes), Vibrio parahaemolyticus, Campylobacter jejuni (C. jejuni), Shigella spp., B. cereus was detected in 19 samples of raw materials and 8 samples of cooked foods. With regard to quantitative analysis, B. cereus counts exceeded 5.46, 3.48 and 1.79 log CFU/g in sesame leaf, peeled green onion and seasoned mungbean jelly, respectively. E. coli O157:H7 was detected on 2 samples of frozen beefs, and its biochemical characteristics of one beef sample was confirmed with API 20E kit (93.7%). L. monocytogenes was detected in fried rice paper dumpling, but the presumptive colonies were not detected onto the conventional plate. C. jejuni was detected in peeled & washed onion.

• Food Science and Preservation
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• v.16 no.3
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• pp.454-458
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• 2009

The effect of UV-C irradiation on microbial growth and quality of red pepper powder during storage was examined. Red pepper powder was irradiated with doses of 27, 54, or $108\;kJ/m^2$ and stored at $20^{\circ}C$ for 4 weeks. UV-C treatment of red pepper powder decreased the populations of total aerobic bacteria and Bacillus cereus in proportion to radiation dose. In particular, total aerobic bacteria and B. cereus populations decreased by 1.03 and 0.90 log CFU/g after irradiation at $108\;kJ/m^2$, respectively, compared with control values. UV-C irradiation caused negligible changes in the Hunter color L, a, or b values. Sensory quality results on red pepper powder were not significantly different between treatments. Therefore, UV-C irradiation can be used to inhibit microbial growth in red pepper powder, without impairing quality during storage.

• Nuclear Engineering and Technology
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• v.42 no.5
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• pp.552-561
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• 2010

This study investigates the solubility of neptunium (Np) in the deep natural groundwater of the Korea Atomic Energy Research Institute Underground Research Tunnel (KURT). According to a Pourbaix diagram (pH-$E_h$ diagram) that was calculated using the geochemical modeling program PHREEQC 2.0, the redox potential and the carbonate ion concentration both control the solubility of neptunium. The carbonate effect becomes pronounced when the total carbonate concentration is higher than $1.5\;{\times}\;10^{-2}$ M at $E_h$ = -200 mV and the pH value is 10. Given the assumption that the solubility-limiting stable solid phase is $Np(OH)_4(am)$ under the reducing condition relevant to KURT, the soluble neptunium concentrations were in the range of $1\;{\times}\;10^{-9}$ M to $3\;{\times}\;10^{-9}$ M under natural groundwater conditions. However, the solubility of neptunium, which was calculated with the formation constants of neptunium complexes selected in an OECD-NEA TDB review, strongly deviates from the value measured in natural groundwater. Thus, it is highly recommended that a prediction of neptunium solubility is based on the formation constants of ternary Np(IV) hydroxo-carbonato complexes, even though the presence of those complexes is deficient in terms of the characterization of neptunium species. Based on a comparison of the measurements and calculations of geochemical modeling, the formation constants for the "upper limit" of the Np(IV) hydroxo-carbonato complexes, namely $Np(OH)_y(CO_3)_z^{4-y-2z}$, were appraised as follows: log $K^{\circ}_{122}\;=\;-3.0{\pm}0.5$ for $Np(OH)_2(CO_3)_2^{2-}$, log $K^{\circ}_{131}\;=\;-5.0{\pm}0.5$ for $Np(OH)_3(CO_3)^-$, and log $K^{\circ}_{141}\;=\;-6.0{\pm}0.5$ for $Np(OH)_4(CO_3)^{2-}$.

• Journal of the Korean Mathematical Society
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• v.45 no.6
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• pp.1753-1767
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• 2008

Consider the nonparametric regression model $Y_{ni}\;=\;g(x_{ni})+{\epsilon}_{ni}$ ($1\;{\leq}\;i\;{\leq}\;n$), where g($\cdot$) is an unknown regression function, $x_{ni}$ are known fixed design points, and the correlated errors {${\epsilon}_{ni}$, $1\;{\leq}\;i\;{\leq}\;n$} have the same distribution as {$V_i$, $1\;{\leq}\;i\;{\leq}\;n$}, here $V_t\;=\;{\sum}^{\infty}_{j=-{\infty}}\;{\psi}_je_{t-j}$ with ${\sum}^{\infty}_{j=-{\infty}}\;|{\psi}_j|$ < $\infty$ and {$e_t$} are negatively associated random variables. Under appropriate conditions, we derive a Berry-Esseen type bound for the estimator of g($\cdot$). As corollary, by choice of the weights, the Berry-Esseen type bound can attain O($n^{-1/4}({\log}\;n)^{3/4}$).

• Environmental Engineering Research
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• v.21 no.4
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• pp.350-354
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• 2016

There is an urgent need to identify more reliable indicator systems for human pathogenic viruses in water reuse practice. In this study, we determined the response of different bacteriophages representing various bacteriophage groups to different ultraviolet (UV) technologies in real wastewater in order to identify more reliable bacteriophage indicator systems for UV disinfection in wastewater. Bacteriophage ${\varphi}X174$ PRD1, and MS2 in two different real wastewaters were irradiated with several doses of both low pressure (LP) and medium pressure (MP) UV irradiation through bench-scale UV collimated apparatus. The inactivation rate of ${\varphi}X174$ by both LP and MP UV was rapid and reached ${\sim}4{\log}_{10}$ within a UV dose of $20mJ/cm^2$. However, the inactivation rates of bacteriophage PRD1 and MS2 were much slower than the one for ${\varphi}X174$ and only ${\sim}1{\log}_{10}$ inactivation was achieved by the same UV dose of $20mJ/cm^2$. Overall, the results of this study suggest that bacteriophage MS2 could be a reliable indicator for human pathogenic viruses for both LP and MP UV disinfection in wastewater treatment processes and water reuse practice.

• The Bulletin of The Korean Astronomical Society
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• v.37 no.2
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• pp.110.2-110.2
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• 2012

We investigate a cool loop and a dark lane over a limb active region on 2007 March 14 by the Hinode/EUV Imaging Spectrometer (EIS). The cool loop is clearly seen in the EIS spectral lines formed at the transition region temperature (log T = 5.8). The dark lane is characterized by an elongated faint structure in coronal spectral lines (log T = 5.8 - 6.1) and rooted on a bright point. We examine their electron densities, Doppler velocities, and non-thermal velocities as a function of distance from the limb using the spectral lines formed at different temperatures (log T = 5.4 - 6.4). The electron densities of the cool loop and the dark lane are derived from the density sensitive line pairs of Mg VII, Fe XII, and Fe XIV spectra. Under the hydrostatic equilibrium and isothermal assumption, we determine their temperatures from the density scale height. Comparing the scale height temperatures to the peak formation temperatures of the spectral lines, we note that the scale height temperature of the cool loop is consistent with a peak formation temperature of the Mg VII (log T = 5.8) and the scale height temperature of the dark lane is close to a peak formation temperature of the Fe XII and Fe XIII (log T = 6.1 - 6.2). It is interesting to note that the structures of the cool loop and the dark lane are most visible in these temperature lines. While the non-thermal velocity in the cool loop slightly decreases (less than 7 km $s^{-1}$) along the loop, that in the dark lane sharply falls off with height. The variation of non-thermal velocity with height in the cool loop and the dark lane is contrast to that in off-limb polar coronal holes which are considered as source of the fast solar wind. Such a decrease in the non-thermal velocity may be explained by wave damping near the solar surface or turbulence due to magnetic reconnection near the bright point.