• Korean Journal of Environmental Agriculture
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• v.19 no.3
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• pp.247-251
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• 2000

This study was conducted to investigate tissue nutrient contents and salt accumulation in plastic house soils cultivating lily, rose and carnation. The soil tested had high total salts, available phosphate and exchangeable potassium. The soil cultivating rose had highest salt concentvation followed by chose of carnation and lily. Tissue nutrient contents of lily were higher than chose of carnation and rose. In comparison among cultivars, the nutrient contents were as follows; 'Snow Qeen'>'Le Reve'>'Casa Blanca' in lily; 'Marina'>'Super star'>'Mary Devor'>'Madelon' in carnation; and 'Cocktail'> 'Marina'>'Maderon' in rose. The range of the nutrient contents were: T-N: $1.66\;{\sim}2.35%$, K: $1.73{\sim}2.23%$, Zn: $2.13{\sim}6.43\;mg/kg$, Cu: $3.79{\sim}13.89\;mg/kg$ in carnation; T-N: $0.79{\sim}1.65%$, P: $0.18{\sim}0.44%$, Ca: $0.59{\sim}1.26%$, Mg: $0.21{\sim}0.46%$, Zn: $23.65{\sim}90.30\;mg/kg$, Cu: $0.99{\sim}4.62\;mg/kg$ in lily; and T-N: $0.75{\sim}1.62%$, P: $0.17{\sim}0.30%$, K: $1.60{\sim}2.91%$, Ca: $0.64{\sim}0.94%$, Zn: $24.57{\sim}48.31\;mg/kg$, Cu: $3.10{\sim}9.08\;mg/kg$ in rose. The amount of nutrients uptake per plant was high in order of: K > T-N > Ca > Mg in lily; and T-N > K > Ca > P > Mg in rose.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.26 no.3
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• pp.245-253
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• 2000

The development and progression of oral cancer is associated with an accumulation of multiple genetic alterations through the multistep processes. Comparative genomic hybridization(CGH), newly developed cytogenetic and molecular biologic technique, has been widely accepted as a useful method to allow the detection of genetic imbalance in solid tumors and the screening for chromosome sites frequently affected by gains or losses in DNA copy number. The authors examined 19 primary oral squamous cell carcinomas using CGH to identify altered chromosome regions that might contain novel oncogenes and tumor suppressor genes. Interrelationship between these genetic aberrations detected and major oncogenes and tumor suppressor genes previously recognized in carcinogenesis of oral cancers was studied. 1. Changes in DNA copy number were detected in 14 of 19 oral cancers (78.9%, mean: 5.58, range: $3{\sim}13$). High level amplification was present in 4 cases at 9p23, $12p21.1{\sim}q13.1$, 3q and $8q24{\sim}24.3$. Fourteen cases(78.9%, mean: 3.00, range: $1{\sim}8$) showed gains of DNA copy number and 12 cases(70.5%, mean: 2.58, range: $1{\sim}9$) revealed losses of DNA copy number. 2. The most common gains were detected on 3q(52.6%), 5p(21.0%), 8q(21.0%), 9p(21.0%), and 11q(21.0%). The losses of DNA copy number were frequently occurred at 9p(36.8%), 17q(36.8%), 13q(26.3%), 4p(21.0%) and 9p(21.0%). 3. The minimal common regions of gains were repeatedly observed at $3q24{\sim}26.7$, $3q27{\sim}29$, $1q22{\sim}31$, $5p12{\sim}13.3$, $8q23{\sim}24$, and 11q13.1-13.3. The minimal common regions of losses were detected at $9q11{\sim}21.3$, 17p31, $13q22{\sim}34$, and 14p16. 4. In comparison of CGH results with tumor stages, the lower stage group showed more frequent gain at 3q, 5q, 9p, and 14q, whereas gains at 1q($1q22{\sim}31$) and 11q($11q13.1{\sim}13.3$) were mainly detected in higher stage group. The loss at $13q22{\sim}34$ was exclusively detected in higher stage. The results indicate that the most frequent genetic alterations in the development of oral cancers were gains at $3q24{\sim}26.3$, $1q22{\sim}31$, and $5p12{\sim}13.3$ and losses at $9q11{\sim}21.3$, 17p31, and 13q. It is suggested that genetic alterations manifested as gains at $3q24{\sim}26.3$, $3q27{\sim}29$, $5p12{\sim}13.3$ and 5p are associated with the early progression of oral cancer. Gains at $1q22{\sim}31$ and $11q13.1{\sim}13.3$ and loss at 13q22-34 could be involved in the late progression of oral cancers.

• Korean Journal of Food Science and Technology
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• v.18 no.4
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• pp.301-305
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• 1986

Fatty acid composition of domestic margarines (summer 12, winter 12 kinds) and foreign margarines (U.S.A. 4, Japan 8, Denmark 2 kinds) for home use were determined. The major fatty acids were palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1), linoleic acid (18:2) and linolenic acid (18:3) in all of the margarines. P/S ratios of winter products were $0.40{\sim}l.74$, those of summer products were $0.21{\sim}l.82$ in domestic margarines. Therefore degree of polyunsaturate in winter product was higher than that in summer product. P/S ratios of foreign margarines were $0.82{\sim}2.91$ irrespective of type.P/Sratios of stick and soft type in foreign margarines were similar as $0.82{\sim}2.59,\;0.90{\sim}2.67$, respectively Those of PUFA (polyunsaturated fatty acid) type and LFS (low fat spread) were 2.91, 2.70, respectively.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.355-359
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• 1991

Effects of temperature and pH on thermal degradation of monosodium glutamate(MSG) were investigated during heating of 2% MSG solution at $100{\sim}200^{\circ}C\;and\;pH\;4{\sim}9$. The results showed that the degradation of MSG was very significantly affected by heating temperature and pH. Three hours of heating at $pH\;4\;and\;120^{\circ}C$ resulted appr. 73% MSG degradation while 3 hours at $100^{\circ}C$ decreased only 12%. The comparison study of initial rate of MSG degradation and degradation rate constants showed the highest degradation rate and rate constant and low values in the range of $pH\;6{\sim}8{\sim}$. The values of activation energy calculated from linear relationship of rate constants and 1/T were 18.3 and 9.2 kcal/mole for pH 4 and 5, respectively.

• The Korean Journal of Mycology
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• v.23 no.4 s.75
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• pp.325-331
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• 1995

The effect of cultural conditions on mycelial growth, polysaccharide production in Phellinus linteus and its monosaccharide composition was studied. P. linteus showed the highest growth (0.9 g/100 ml) on glucose but the polysaccharide production was the highest (13.7%) on mannose. The fungus grew very well at neutral pH (0.9 g/100 ml) but the growth was reduced to 0.47 g per 100 ml at alkaline pH. For the different pH, the yield of polysaccharide was in the range of $5{\sim}8%$. The highest yield of 7.94% was obtained at pH 5. Also a variation in monosaccharide composition was observed for different carbon sources and pH. The composition ranges of glucose, mannose, and galactose of polysaccharide were $80{\sim}95%,\;3{\sim}12%,\;and\;2{\sim}10%$ depending on carbon sources, respectively. In contrast, the variation of composition range of three monosaccharides was narrower for different pH than that for carbon sources. These results suggested the possibility of the improvement of production and the physiological modification of the polysaccharide.

• Korean Journal of Environmental Agriculture
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• v.18 no.2
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• pp.126-134
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• 1999

To provide the basic information for the water improvement and control of water resource in Nakdong river districts, the physico-chemical characteristics of water in four main streams and three branch streams of the river were investigated through 36 times totally, one time per each month from January in 1995 to November in 1997. The pH values of each sites in main or branch stream of Nakdong river was pH $6.3{\sim}9.3$ range, pH range of Jukpo and Namji area at spring and fall was almost over pH 8.5, which was exceeded the water quality standard for agriculture. DO values of Nakdong river was almost $8.0{\sim}13mg/l$, except for Kangchang area in downstream of Kumho river. BOD values in Dasa area where was prior to mixing of Kumho river was $1.5{\sim}4.8mg/l$, which was under the water quality standard for agriculture(8mg/l), but BOD values followed mixing of Kumho river was over the permit standard of agricultural water as $3.8{\sim}8.9mg/l$ in Koryung, $3.4{\sim}8.4mg/l$ in Jukpo and $3.3{\sim}7.8mg/l$ in Namji according to time or season. Especially, BOD values at Gangchang area in Kumho river were $7.6{\sim}18.5mg/l$, which was over the water quality standard for agriculture and so Kumho river was a main pollutant: source of Nakdong river. COD values of main stream of Nakdong river was over the permit standard of agriculture(8mg/l) as $5.2{\sim}13.5mg/l$ in Koryvng, $5.0{\sim}12.7mg/l$ in Jukpo and $5.0{\sim}12.2mg/l$ in Namji according to time or season. And COD values was much high rather than BOD values and its gap of concentration was increased along with downstream. $NH_4-N$ of main stream of Nakdong river followed mixing of Kumho river($0.5{\sim}13.1mg/l$) was the highest affected in Koryung($0.18{\sim}5.0mg/l$) and detected much more in winter than in summer. T-N in Koryung($4.96{\sim}12.06mg/l$) followed mixing of Kumho river was significantly high rather than $2.86{\sim}4.86mg/l$ in Dasa, $4.20{\sim}8.20mg/l$ in Jukpo and $3.18{\sim}8.64mg/l$ in Namji, which was almost over the permit standard of agricultural water(1.0mg/l). T-P in Koryung($0.10{\sim}0.58mg/l$) also was significantly high rather than those $0.07{\sim}0.36mg/l$ in Jukpo and $0.08{\sim}0.4mg/l$ in Namji as over the standard of agricultural water(0.1mg/l). The concentration of T-N or T-P in Nakdong districts was trended of increasing in every year.

• Journal of Wetlands Research
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• v.8 no.4
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• pp.49-58
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• 2006

The extent and degree of contaminated sediments on lake Paldang were analyzed at 40 sites for organic matters, nutrients and heavy metals. COD, T-N and T-P were fairly correlated with the grain size of sediments, and the sites which were most distributed with sand were less contaminated with the sites covered with silt and clay. Phosphorus species were in the range of 7-58 for adsorbed-P, $13{\sim}411{\mu}g/g$ for NAI-P, $52{\sim}482{\mu}g/g$ for Apatite-P and $75{\sim}894{\mu}g/g$ for residual-P, respectively. Although heavy metals of sediments were detected at the range of $0.2-4.2{\mu}g/g$(Cr), $1.6{\sim}20.7{\mu}g/g$(Cu), 1.4~78.0ng/g(Hg), $2.1{\sim}18.9{\mu}g/g$(Pb), $1.8{\sim}99.5{\mu}g/g$(Zn), further survey over the long period were required for more monitoring data. The release rate of nutrients were found no relationship in this study.

• Applied Biological Chemistry
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• v.37 no.4
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• pp.259-265
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• 1994

To investigate the effects of protein concentration, heat treatment and pH on the foaming properties of sodium caseinate, surface tension, apparent viscosity, turbidity, foaming ability and foam stability at 1.0, 3.0, 5.0, 7.0 and 10.0% (W/V), at 55 and $65^{\circ}C$ and at pH 6.0, 7.0 and 8.0 were examined. The conditions of protein concentrations for the foaming abilities were $3.0{\sim}7.0%$ (W/V). Foam stabilities of heated sodium caseinates were worse than those of unheated sodium caseinates (control) at pH6.0 and 7.0 (p<0.05), while the heated one were better than the unheated at pH 8.0, 10.0% concentrations (p<0.05). Also foam stabilities of sodium caseinate at pH 6.0 were higher than those at pH 7.0 and 8.0. Foaming ability and foam stability were inconsistently effected by changing protein concentration, heat treatment and pH.

• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.404-406
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• 1993

In order to detect the gelation of ultrahigh temperature (UHT) treated market milks during storage at 20+1C, the free amino groups were quantified with 2,4,6-trinitrobenzene sulfonic acid, and the measurement of pH values and the alcohol test were monthly carried out. The average tree amino groups were $0.94{\sim}1.11{\mu}M$ at 1 month, $1.95{\sim}2.17{\mu}M\;at\;5{\sim}6$ month and $4.95{\sim}6.36{\mu}M$ at 12 month. The pH values at the same time as above were $6.72,\;6.49{\sim}6.55\;and\;6.14{\sim}6.16$, respectively. The alcohol test showed positive results at $5{\sim}6$ month, which could indicate the casein instability and beginning of gelation. These results suggest that the gelation of UHT market milks could he predicted through checking some chemical parameters weekly and be helpful for quality control.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.343-349
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• 1990

The solubility of protein and phytate was measured at various pH's in distilled water and at various concentrations of NaCl, $CaCl_2\;and\;Na_2SO_3$ solutions, and then optimum condition for producing low phytate protein isolate from perilla flour was investigated. The protein solubility in water showed minimum at pH 4.0 and increased at pH higher or lower than 4.0, while phytate solubility was highest at pH 5.0 and decreased at pH higher or lower than 5.0. In NaCl solution, protein solubility was lowest between pH 3.0-4.0, while phytate solubility was high between pH 2.0-5.0 and abruptly decreased above PH 6.0. In $Na_2SO_3$ solution, protein solubility was lowest between pH 2.0-3.0 and phytate solubility showed maximum values between pH $5.0{\sim}6.0$, and it's solubility was low in 3% salt concentration at all pH ranges. In $CaCl_2$ solution, protein solubility in 3% salt concentration was relatively low at all pH ranges, and phytate solubility showed highest values between pH $2.0{\sim}3.0$ and abruptly decreased (1.0%) above pH 4.0. In order to make low phytate protein isolate, defatted perilla flour protein was extracted at pH9.0 and precipitated at pH 4.0 in 3% NaCl solution. The yield of low phytate protein isolate was 61.4% of total protein. This protein was found to contain 0.02% phytate by weight.