• Microbiology and Biotechnology Letters
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• v.20 no.4
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• pp.390-394
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• 1992

Some enzymatic characteristics of the aflatoxin degrading factor produced extraceIlularly by Aspergillus awamori var. fumeus were investigated. When aflatoxin B1 was incubated with the culture filtrate of A. awamori var. fumeus. 60% of it was degraded within an hour. The degradation rate decreased with time and there was virtually no degradation after one hour. The apparent Michaelis constant ($K_m$) determined by Lineweaver-Burk plot was $10.2{\mu}M$. The optimum degradation was observed at $30^{\circ}C$ and pH 5. For the degradation, molecular oxygen seemed to be required. The degradation was enhanced by the $Co^{2+}$. but was inhibited by many other ions like $Fe^{2+}$, $Ca^{2+}$. $Mg^{2+}$, $Zn^{2+}$,$Cu^{2+}$, and $Ba^{2+}$, The presence of either KeN or metyrapone inhibited the reaction while that of $NaI0_4$ cytochrome C or NADPH showed no effect.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.231-242
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• 2013

This study was performed to develop cod bone stock using various nutritional elements in cod bone with the addition of various amounts of tomatoes (2%, 4%, 6% and 8%). Moisture contents, pH, L value and Na contents decreased, while the salinity, sugar contents, a value, b value and Mg, K, Ca, Fe contents increased with increased rates of tomatoes. Fourteen types of free amino acid were detected, and stock containing 6% of tomato addition had the highest free amino acid content. In the test on different attributes, tomato content significantly affected the properties of the stock including color intensity, savory flavor, tomato flavor, tomato taste, savory taste and after taste. In the acceptance test, 6% of tomato addition was preferred for appearance, flavor, taste, texture and overall quality. Consequently, the optimal tomato content for maximizing the overall quality of cod bone stock was 6%.

• Applied Chemistry for Engineering
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• v.24 no.4
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• pp.382-390
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• 2013

Foaming process of waste soda lime glasses by just chemical composition control of vitreous feed materials was investigated to find a novel and efficient recycling process. For the chemical composition control of feed materials, 10 wt. parts of $SiO_2$, 0.5 wt. parts of $Na_2SO_4$, 3.0 wt. parts of $B_2O_3$, and 0.3 wt. parts of carbon black as the foaming agent were mixed with 100 wt. parts of soda-lime vitreous feed powder. Proper conditions for foaming process in tunnel kiln are the foaming temperature of $830{\sim}850^{\circ}C$, the foaming time of 30~35 min, and the vitreous feed powder particle size of -325 mesh. Properties of foamed glass blocks obtained under these foaming conditions showed the density of $0.17{\sim}0.21g/cm^3$, thermal conductivity of $0.06{\pm}0.005kcal/h{\cdot}m{\cdot}^{\circ}C$, moisture absorption of 1.1~1.5%, and compressive strength of $20{\sim}30kgf/mm^2$.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1079-1086
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• 2000

Pectinesterase inhibitor(PEI) of ripened kiwi fruit(Actinidia chinensis) was separated with affinity chromatography using CNBr-activated Sepharose 4B being covalently bound by orange pectinesterse(PE). The affinity resin strongly and selectively bound PEI, which could be eluted in high yield as a single peak by pH 9.5 without loss of inhibitory activity. The separated PEI had maintained almost inhibitory activity at $-25^{\circ}C$ and $5^{\circ}C$ during 30 days but lost it at room temperature in 4 weeks. The PEI possessed a molecular weight of 16.6 KDa, as estimated by 12.5% SDS-PAGE. PEI had optimum pH of 7.5, optimum temperature of below $10^{\circ}C$ and stability up to $70^{\circ}C$. Also, optimum inhibitory activity for PEI was obtained in 0.2 M NaCl of substrate solutions. The kind of inhibition on tomato pectinesterase was found to be noncompetitive, using citrus pectin as substrate. Fresh orange juice added with crude PEI extracts maintained almost the same cloud stability as pasteurized juice. In case of apple juice, the addition of crude PEI extracts to apple juice had decrease of L-ascorbic acid with nearly no effect on cloud loss.

• Journal of Microbiology and Biotechnology
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• v.14 no.4
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• pp.836-843
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• 2004

Nontypeable H. influenzae (NTHi), a Gram-negative obligate human pathogen, causes pneumonia, chronic bronchitis, and otitis media, and the respiratory epithelium is the first line of defense that copes with the pathogen. In an effort to identify transcriptional responses of human respiratory epithelial cells to infection with NTHi, we examined its differential gene expression using high density cDNA microarrays. BEAS-2B human bronchial epithelial cells were exposed to NTHi for 3 hand 24 h, and the alteration of mRNA expression was analyzed using microarrays consisting of 8,170 human cDNA clones. The results indicated that approximately 2.6% of the genes present on the microarrays increased in expression over 2-fold and 3.8% of the genes decreased during the 24-h infection period. Upregulated genes included cytokines (granulocyte-macrophage colony stimulating factor 2, granulocyte chemotactic protein 2, IL-6, IL-10, IL-8), transcription factors (Kruppel-like factor 7, CCAAT/enhancer binding protein $\beta$, E2F-1, NF-$\kappa$B, cell surface molecules (CD74, ICAM-1, ICAM-2, HLA class I), as well as those involved in signal transduction and cellular transport. Selected genes were further confirmed by reverse-transcription-PCR. These data expand our knowledge of host cellular responses during NTHi infection and should provide a molecular basis for the study of host-NTHi interaction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.45-49
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• 2002

This study was conducted to enhance the value of chamnamul (Pimpinella brachycarpa (Komarov) $N_{AKAI}$) as an useful food resource. Hunter L, a, b values (lightness, redness, yellowness) of chamnamul leaf were 33.28$\pm$1.94, -10.98$\pm$0.74, 14.05$\pm$1.29 and shearing force was 2745.2g. Contents of tannin and dietary fiber were 100.9 mg%, 24.0% (freeze drying base). The minerals identified in chamnamul were Ca 7.85 g/kg, K 76.31 g/kg, Mg 4.78g/kg, Fe 0.35g/kg, Na 2.35 g/kg. Chamnamul kimchi was packed in polyethylene film (200g) and fermented at 2$0^{\circ}C$ and 4$^{\circ}C$. In color changes kimchi fermented at 2$0^{\circ}C$ showed more increase in Hunter L, a, b values than kimchi fermented at 4$^{\circ}C$. The pH of kimchi decreased and acidity increased with storage time at both temperature. Ascorbic acid contents decreased sharply with storage time. Loss of ascorbic acid contents was about 81.9% in kimchi fermented at 2$0^{\circ}C$ after 5 days, and kimchi fermented 4$^{\circ}C$ lost 77.3% of ascorbic acid after 30 days. Also reducing sugar contents decreased with storage time at 2$0^{\circ}C$ and 4$^{\circ}C$. The results of sensory evaluation showed that optimum ripening time of chamnamul kimchi was 1~3 days at 2$0^{\circ}C$ and more than 20 days at 4$^{\circ}C$.>.

• Journal of Korean Society of Forest Science
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• v.86 no.4
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• pp.489-501
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• 1997

This research was conducted to analyze the influence of the environmental factors on water quality such as pH, dissolved oxygen, and electrical conductivity of rainfall, throughfall, soil water(A and B layer), and stream water quality at a small forested watershed. Rainfall, throughfall, soil water(A and B layer), and stream water were sampled at the study sites in Kwanak Arboretum, Seoul National University in Mt. Kwanak for 14 months(Jul. 1, 1996~Aug. 31, 1997). Average rainfall pH value was 6.06(ranged from 5.02 to 6.60). Acid rain frequency(less than pH 5.6) was 16.7%. The lowest rainfall pH value was 5.02. Average of pH values in hydrological processes were decreasing in the following order, stream water>soil water [Prunus serrulata var, spontanea(B layer>A layer)]>throughfall(Prunus serrulata var. spontanea)>soil water [Carpinus laxiflora(B layer >A layer)]>throughfall(Carpinus laxiflora)>rainfall>soil water [Pinus rigida(B layer>A layer)]>throughfall(Pinus rigida). pH values of throughfall in Prunes serrulata var. spontanea and Carpinus laxiflora were higher in Pines rigida. Average of dissolved oxygen values in hydrological processes were decreasing in the order, stream water>throughfall(Carpinus laxiflora>Prunus serrulata var, spontanea>Pines rigida)>rainfall>soil water [Prunes serrulata var. spontanea(A layer)>Pines rigida(A layer)>Carpinus laxiflora(A layer)>Prunes serrulata var. spontanea(B layer)>Pines rigida(B layer)>Carpinus laxiflora(B layer)]. And average electrical conductivity values in hydrological processes were decreasing in the order, soil water (B layer>A layer)>throughfall(Pinus rigida>Prunes serrulata var, spontanea>Carpinus laxiflora)>stream water>rainfall. Multiple regression equations of electrical conductivity and $Mg^{2+}$, $Na^+$, total amount of cation, total amount of ion, and no. of before non-rain days in rainfall, throughfall, soil and stream water shows high significance(Multi R; 0.84).

• Korean Journal of Environmental Agriculture
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• v.35 no.1
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• pp.72-78
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• 2016

BACKGROUND: Entomopathogenic fungi have been studied to develop for biological control agents as an alternative to chemical control agents in insect pest management. This investigated to determine the optimal culture conditions in ceramic balls for maximal sporulation of entomopathogenic fungi Beauveria bassiana M130 by use rice bran extract.METHODS AND RESULTS: METHODS AND RESULTS: A culture of entomopathogenic fungi for 12day on rice bran extract(1:8, w/v) incubated in ceramic matrix at 28℃. Natural zeolite ceramic ball was high production of 4.2×108 conidial/mL. The culture condition optimized initial pH, temperature, rice bran extract concentration, adhesives substance and concentration of NaCl, respectively. The high production of spore optimal conditions were temperature 28℃, initial pH 3, rice bran extract 3 mL, starch 33 g, 5 % NaCl and sopre suspension 7 mL, respectively.CONCLUSION: This study was carried out for the mass production of entomopathogenic fungi conidia recover rate 65% in matrix of natural zeolite ceramic ball, and to develop ingredient-used formulation of Beauveria bassiana M130 conidia for biological control agents.

• Korean Journal of Materials Research
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• v.17 no.8
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• pp.414-419
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• 2007

We report the electrical conductivity of the mixed alkali silicate glasses in the system (60-x)$SiO_2-40Na_2O-xCaO(x=0\sim15wt%)$ in the temperature range from $150^{\circ}C$ to $620^{\circ}C$. In the range from $150^{\circ}C$ to glass transition temperature$(T_g)$, the electrical conductivities of glass samples had a tendency to be proportion with temperature. The glasses of containing over 7.5wt% CaO showed lower conductivities than the glasses of containing 0 and 5wt% CaO because two kinds of alkali ions$(Na^+,\;Ca^{2+})$ were obstructed each other. On the other hand, in the range from $T_g$ to $620^{\circ}C$, the electrical conductivity of glasses($7.5{\leq}x{\leq}12.5$) was unstable and decreased in some region. From XRD results, the $Na_4Ca(SiO_3)_3$ phase were observed in these glasses. This means the alkali ions didn't behave as carrier, it seems that this caused the conductivities decrease. In case of glass of containing 15wt% CaO, any crystal phase were not observed. This means the alkali ions behaved as carrier, it consequently seems the conductivity increased.

• Journal of the Korean Home Economics Association
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• v.23 no.4
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• pp.55-60
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• 1985

This study was carried out to compare the change of free amino acid content in the radish Kimchi added with anchovy pickle sauce with that added with 15% NaCl solution during 30 days fermentation. RESULTS : 1. During the fermentation, the pH of both sample A and B showed the highest values of 7.3 and 7.1, respectively, and then both decreased continually to the lowest value of 4.2 at the 30th day. 2.The salinity in the juice of sample A was higher than that of sample B in all the steps during fermentation, accompanied with a slight decrease of the salinity in both cases with time elapsed. 3. The free amino-type nitrogen content of sample A was nearly duplicated in the final step than in the initial one,while that of sample B showed no significant changes in all the processing period. 4. The free amino acids detected in the both samples were aspartic acid, threonine, serine, proline, glutamic acid, glycine, alanine, tyrosine, cysteine, valine, methinonine, isoleucine, leucine, phenylalanine, $\gamma-aminobutyrix acid(\ulcorner), ornithine, lysine, histidine and arginine. 5. The amounts of proline, arginine were the highest in all free amino acids during fermentation, and tasty components of radish Kimchi seemed to relate to glutamic acid, alanine, isoleucine, leucine, phenylalanine, more deliciousness of Kimchi A and B seemed to derive from amino acids of anchovy pickle sauce added to Kimci A, such as alanine, valine, phenylalanine, lysine.