• Economic and Environmental Geology
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• v.23 no.2
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• pp.201-213
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• 1990

Mineralogy, chemistry, physical property, and fossil abundance have been studied for the samples collected from three weathering profiles, two from the Duho Formation and one from the Hagjeon Formation in the Tertiary sediments in the Pohang area. The mineralogy of the samples from the Duho Formation shows somewhat different from that of the Hagjeon Formation. Kaolinite is more abundant and shows higher crystallinity in samples from the Duho Formation than those in the Hagjeon Formation, but clay mineral assemblage in each weathering profile remain fairly constant with depth. This difference in mineral distribution seems to be inherited from original source materials. It indicates that little or not severe leaching has been taking place in these three weathering profiles. Weathering indicies indicate different degrees of susceptibility to chemical weathering in these two formations. The Duho Formation has a higher degree of susceptibility to weathering than that of the Hagjeon Formation which is mainly due to differences in clay mineral assemblages in both formations. A noticeble colour difference between oxidized and unoxidized zones in each profile can be easily recognized which is definetely due to different decomposition rate organic carbon by various oxidation state from surface to bottom of the profile. Weathering process have also intensively influenced microfossil preservation about up to 7-10 m in depth in the Duho Formation. Consequently, characteristics observed at weathering surface should be used as a subsidiary tool in setting geologic boundary or establishing formation. Great care must be taken to choose sampling site for microfossil study.

• Food Science and Preservation
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• v.20 no.6
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• pp.775-783
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• 2013

Changes in the various quality characteristics of hamburg steak depending on the packaging methods were investigated during storage at $5{\pm}1^{\circ}C$ for up to 15 days. Three packaging treatments including vacuum packaging (VAP), air-containing packaging (AC), and oxygen scavenger packaging (OS) were applied in this experiment. The initial total aerobe bacteria counts were identical at 2.3 log CFU/g in all treatments, but the growth rate of total aerobe bacteria in the AC samples was significantly faster than the VAP and OS samples during storage. The changes in the TBA and VBN values over the storage time showed that lipid oxidation and protein spoilage developed fastest in the AC sample, followed by OS and then VAP samples. The instrumental color and texture profiles were not significantly differ between treatments during storage (p>0.05). After 12 days of storage at $5^{\circ}C$, evaluation of the samples' sensory attributes showed that the AC samples had become unmarketable with a score of less than 5.0 points for all sensory properties, whereas the VAP and OS samples were still marketable.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.593-603
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• 2012

This study was carried out to investigate the effects of pine needle extract on the color, hardness, springiness, chewiness, pH, thiobarbituric acid reactive substances (TBARS) value, and total bacterial number of seasoned pork meat stored at $4^{\circ}C$ for 9 days. The pH levels of sauce samples were not affected by the mixing rate of the extracts. Acidity, soluble solids, and salinity gradually increased as the amount of added extract increased. Total polyphenolic contents in the sauce ranged from $1.01{\pm}0.02$ mg GAE/mL to $1.41{\pm}0.04$ mg GAE/mL, DPPH radical scavenging activity ranged from $0.06{\pm}0.01$ AEAC to $0.12{\pm}0.01$ AEAC, and ABTS radical scavenging activity ranged from $0.11{\pm}0.01$ AEAC to $0.19{\pm}0.01$ AEAC. The pH levels significantly decreased as the amount of added extract increased. The lightness ($L^*$), redness ($a^*$) and yellowness ($b^*$) values of meat tended to decrease with longer storage period (p<0.05). Hardness and chewiness also increased with longer storage period (p<0.05). The TBARS values decreased as the amount of added extract increased after 6 days (p<0.05). Total bacterial numbers of P5, P10, and P15 decreased compared to the control (p<0.05). In the sensory evaluation, taste and palatability were not significantly different among C, P5, and P10 (p<0.05). Further, flavor, color, tenderness, and juiciness were not different among the seasoned pork meats. These results suggest that pine needle extract can inhibit protein degradation, lipid oxidation, and bacterial growth when used as an additive to seasoned pork meat.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.11
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• pp.5179-5186
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• 2012

Miglitol, a well-known therapeutic intervention agents for diabetes, exhibits competitive inhibitory activity against ${\alpha}$-glucosidase and it is usually produced through three sequential steps including chemical and bioconversion processes. Gluconobactor oxydans (G. oxydans) belonging to acetic acid bacteria biologically, converts 1-deoxy-1-(2-hydroxyethylamino)-D-glucitol (P1) into a key intermidiate, 6-(2-hydroxyetyl) amino-6-deoxy-${\alpha}$-L-sorbofuranose (P2) by incomplete oxidation. In this study, we identified and optimized fermentation conditions of CK-2165, that was selected in soil samples by comparing the bioconversion yield. CK-2165 strain was found to be closely related to G. oxydans based on the result of phylogenetic analysis using 16S rDNA sequence. Utilization of API 20 kits revealed that this strain could use glucose, mannose, inositol, sorbitol, rhamnose, sucrose, melibiose, amygdalin and arabinose as carbon sources. The culture conditions were optimized for industrial production and several important factors affecting bioconversion rate were also tested using mycelial cake. Cell harvested at the late-stationary phase showed the highest bioconversion yield and $MgSO_4$ was critically required for the catalytic activity.

• Clean Technology
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• v.25 no.4
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• pp.275-282
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• 2019

In this study, the extraction of Conger myriaster oil by using supercritical carbon dioxide (SC-CO₂) and organic solvent was investigated. The extraction conditions conducted for SC-CO₂ varied for pressure (25, 30 MPa) and temperature (45, 55 ℃), while the SC-CO₂ flow rate was kept constant during the experiment (27 g min^-1) and hexane was used as a conventional organic solvent. The extraction yield indicated that the best extraction condition would be SC-CO₂ at 55 ℃ and 30 MPa, resulting in the highest yield of 37.73 ± 0.14%. The oils were characterized for their fatty acid (FAs) composition using gas chromatography, while it was revealed that the major FAs were mystric acid, palmitoleic acid, oleic acid, electroosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). The oxidation stability of the extracted C. myriaster oil was evaluated by measuring the acid value, peroxide value, and free fatty acid. The best oxidative stability was obtained from SC-CO₂ extracted oil at 30 MPa and 55 ℃. There was a significant difference in the color properties of the SC-CO₂ and hexane extracted oils, with the SC-CO₂ extracted oil showing better chromaticity than the oil extracted using hexane. Extracting oils from C. myriaster with SC-CO₂ could bring better economic benefits than using organic solvents. When supercritical carbon dioxide was used, there was no post-treatment process; thus, it was confirmed that this is a more environmentally friendly oil extraction method.

• Journal of Acupuncture Research
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• v.33 no.2
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• pp.135-150
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• 2016

Objectives : The aim of this study is to review the combination effects and adverse effects of Yerba Mate (Ilex paraguariensis) on the treatment of obesity. Methods : Four databases were searched, including Pubmed, National assembly library, RISS4u, and NDSL, for studies published before March 31, 2016 using the keywords 'yerba mate', 'Ilex paraguariensis', and those related to 'obesity'. Clinical trials, and both in vivo and in vitro studies were classified according to the following categories: publication year, nationality, types and composition of test compounds, combination effects, adverse effects, and safety. Results : A total of 16 articles (14 clinical trials, one in vivo, one in vitro) were included in the analysis. Combination effects were reported from six YGD (Yerba Mate, Guarana, Damiana, Zotrim), five Meltdown, one Shred-matrix, one DBX (DymaBurn Xtreme), one XSIII research study, and adverse effects were reported from two YGD (Zotrim), four Meltdown, one Shred-matrix and one MetEF research study. YGD and Shred-matrix increased satiety while YGD and MetEF had adverse gastrointestinal effects potentially due to guarana. Meltdown and Shred-matrix increased energy expenditure and fat oxidation and had the adverse effects of increased heart rate and blood pressure due to the thermogenic effect of caffeine and yohimbine. DBX increased resting energy expenditure but no difference was observed in respiratory exchange ratio. XSIII reduced body weight gain and food intake more than each of the extracts did on their own. Conclusion : Taken together, the combination effects and adverse effects differed according to the composition of test compounds and the ratio of ingredients. Multicomponent approaches should be used for treating multifactorial diseases such as obesity. As a general conclusion, there is a place for a combination of herbal components including yerba mate, based on the principle of Kun-Shin-Choa-Sa for the treatment of obesity.

• Bulletin of the Korean Chemical Society
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• v.27 no.9
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• pp.1310-1314
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• 2006

Sulfur-substituted $LiMn_{0.9}Cr_{0.1}O_{2-x}S_x$ $(0\;\leq\;x\;\leq\;0.1)$ layered oxides have been prepared by solid state reaction under inert atmosphere. From powder X-ray diffraction analyses, all the present lithium manganates were found to be crystallized with monoclinic-layered structure. Electrochemical measurements clearly demonstrated that, in comparison with the pristine $LiMn_{0.9}Cr_{0.1}O_2$, the sulfur-substituted derivatives exhibit smaller discharge capacities for the entire cycle range but the recovery of discharge capacity after the initial several cycles becomes faster upon sulfur substitution. The effect of the sulfur substitution on the chemical bonding nature of $LiMn_{0.9}Cr_{0.1}O_{2-x}S_x$has been investigated using X-ray absorption spectroscopic (XAS) analyses at Mn and Cr K-edges. According to Mn K-edge XAS results, the trivalent oxidation state of manganese ion remains unchanged before and after the substitution whereas the local structure around manganese ions becomes more distorted with increasing the substitution rate of sulfur. On the other hand, the replacement of oxygen with sulfur has negligible influence on the local atomic arrangement around chromium ions, which is surely due to the high octahedral stabilization energy of $Cr^{+III} $ ions. Based on the present experimental findings, we have suggested that the decrease of discharge capacity upon sulfur substitution is ascribable to the enhanced structural distortion of $MnO_6$ octahedra and/or to the formation of covalent Li-S bonds, and the accompanying improvement of cyclability would be related to the depression of Mn migration and/or to the pillaring effect of larger sulfur anion.

• Korean Journal of Agricultural Science
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• v.24 no.1
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• pp.41-49
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• 1997

The results on the chemical characteristics of the pork fed with fermented feeds are summarized as follows; 1) The pork treated with fermented feeds had lower fat and higher protein content than control pork in proximate compositions. It is considered to be the improvement of the quality. 2) It was not recognized to the difference of oxidation level among the sample porks. 3) Oleic acid was the highest concentration in the components of fatty acid of pork. The rate of the saturated and unsaturated fatty acids is 38.8 % : 59.9 % in the ordinary meat, 40.8 % : 57.8 % in the a high-grade meat, and 36.3 % : 62.0 % in the pork treated with fermented feeds. In addition, the essential fatty acid content of them is 14 %, 11.2 %, and 16.7%, respectively. 4) Glutamic acid was the highest composition in total amino acids and the essential amino acid content was 39% in both an ordinary meat and the pork treated with fermented feeds, and 14 % in high-grade meat. 5) It was no difference in the inorganic content among the samples. The water holding capacity by extraction meat juice was higher to 92 % in the pork treated with fermented feeds and 15.6 % in a loss in quantity by heating than others. Thus, the pork bred with fermented feeds was evaluated to be good in terms of processing and cooking.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.189-202
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• 2018

This study was conducted to evaluate the effects of fermenting temperature on the applicability of Lactobacillus plantarum for production of fermented sausages as starter cultures, and its applicable efficiency was also compared with those inoculated with commercial starter culture or non-inoculated control. The L. plantarum isolated from a naturally-fermented meat, identified by 16S rDNA sequencing and again identified by de novo Assembly Analysis method was used as a starter culture. Six treatments: 3 with L. plantarum at different fermenting temperatures (20, 25 and $30^{\circ}C$), and other 3 treatments (1 with commercial starter culture, 1 with its mixture with L. plantarum and 1 non-inoculated control) fermented under the same conditions ($25^{\circ}C$) were prepared. Results revealed that the fermenting temperature considerably affected the pH change in samples added with L. plantarum; the highest pH drop rate (1.57 unit) was obtained on the samples fermented at $30^{\circ}C$, followed by those at $25^{\circ}C$ (1.3 unit) and $20^{\circ}C$ (0.99 unit) after 4 days fermentation. Increasing the temperature up to $30^{\circ}C$ resulted in significantly lower spoilage bacteria count (5.15 log CFU/g) and lipid oxidation level in the products inoculated with L. plantarum. The sensory analysis also showed that the samples added with L. plantarum at $30^{\circ}C$ had significantly higher odor, taste and acceptability scores than those fermented at lower temperatures. Under the same processing condition, although the L. plantarum showed slightly lower acidification than the commercial starter culture, however, it significantly improved the eating quality of the product.

• Journal of Korean Society for Atmospheric Environment
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• v.32 no.6
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• pp.593-602
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• 2016

The physicochemical characteristics of particulate matter emissions from various vehicle's fuel types were studied at the facility of Transport Pollution Research Center(TPRC), National Institute of Environmental Research (NIER), Korea. Three different types of fuels such as gasoline, liquefied petroleum gas (LPG) and diesel were tested on the NIER driving mode and the constant speed modes(30, 70, and 110 km/h). Chemical composition of submicron particles from vehicle emissions was measured by the High Resolution Time of Flight Aerosol Mass Spectrometer (HR-ToF-AMS) during running cycles. Organics were dominant chemical species of particulate matter emissions for all three different vehicles' fuel types. Moreover, regardless of fuel types, emission rate of organics and inorganics decreased as the average speed of vehicle increased. The portion of fully oxidized fragment families of $C_xH_yO_z$ accounted for over 98% of organic aerosol(OA) in LPG and diesel vehicles, while the relatively high fraction of $C_xH_y$ in OA was observed in gasoline vehicle.