• 수도
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• 통권44호
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• pp.6-12
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• 1988

This study was performed to measure the elimination effects of chlorine dioxide on phenol compounds, trihalomethanes (THMs) and algae in drinking water supply. The raw and chlorinated water were treated with 0.5ppm of chlorine dioxide. The phenols contained 0.052mg/1, 0.019mg/1 of raw and treatedwater was absolutely destroyed. The THMs was reduced to 50-60% of the concentration and the algae was inhibited to about 50% of the growth.

• 상하수도학회지
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• 제24권5호
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• pp.581-593
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• 2010

The objectives of this study were to investigate the effects of raw water pH and basicity of coagulants on turbidity removal with several raw waters having different level of turbidity, alkalinity and pH. Raw waters were sampled from M, S and B water treatment plants(WTP) located at Miryang, Nakdong, Han river, respectively. Six coagulants which have different levels of basicity and aluminum contents were used for this evaluation. High basicity of the coagulant helped to properly control coagulation processes for treating turbid and low alkali raw water. It was difficult for operators to determine optimum coagulant dose for high basicity coagulants, since residual turbidity tended to decrease continuously as coagulant dose increased. Turbidity removal efficiencies with high basicity coagulants(E and F) were higher than the other coagulants at ambient pH for the M WTP. Turbidity removal efficiencies, however, at adjusted pH 7.0 showed similar among six coagulants. Residual turbidity kept low at excess dosages with high basicity coagulants. Optimum coagulant dosages at adjusted pH 7.0 showed higher than those at ambient pH in M WTP. On the contrary in B WTP, optimum coagulant dosage at ambient pH were higher than that at adjusted pH 7.0.

• 한국축산식품학회지
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• 제38권1호
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• pp.43-51
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• 2018

This study was conducted to analyze the microbiological contamination status of raw beef distributed in Korea, and evaluate the suitability of current aerobic plate count (APC) guidelines. We analyzed five years (2010-2014) of microbiological monitoring data obtained from the Ministry of Food and Drug Safety and investigated the microbiological status of raw beef collected from meat packing centers and meat shops in the Seoul/Gyeonggi, Gangwon, and Chungcheong regions in August 2015. From 2010-2014, most raw beef (>94%) displayed APC levels of < $1.0{\times}10^6CFU/g$. However, raw beef samples collected from all three regions in August 2015 had comparatively higher APC levels than those reported in previous years. To evaluate the relationship between the APC level and quality, changes in beef loin were evaluated during cold storage for 15 days at $4^{\circ}C$. On day 11, the mean APC level ($4.7{\times}10^6CFU/g$) conformed to current guidelines in Korea ($1.0{\times}10^7CFU/g$) and the pH value was 5.82. However, the sensory evaluation score for color and overall acceptability was under 3.0, meaning that the beef loin was not acceptable for eating. These results suggest that current APC guideline for raw beef should be lowered to $1.0{\times}10^6CFU/g$ to improve both the microbiological safety and palatability of raw beef.

• 대한본초학회지
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• 제25권3호
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• pp.27-34
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• 2010

Objectives : The purpose of this study is to investigate the effect of Fermented Houttuyniae Herba Water Extract (HL) on production of proinflammatory mediators in mouse macrophage RAW 264.7 cells. Methods : Cell viabilities were measured by MTT assay. Effect of HL on nitric oxide (NO) production from RAW 264.7 cells was accessed by Griess reagent assay. Effect of HL on productions of inflammatory cytokines such as interleukine (IL)-17, Interferon $\gamma$-inducible protein (IP)-10, Eotaxin, IL-5, Monocyte Chemotactic Protein-3 (MCP-3), and IL-13 in LPS-induced RAW 264.7 cells was accessed by a multiplex bead array assay based on xMAP technology. Results : The results of the experiment are as follows. 1. Incubation with HL for 24 hours showed significant increase in cell viability of RAW 264.7 mouse macrophages (P < 0.05). 2. HL showed to inhibit NO production from RAW 264.7 cells at the concentrations of 25 and 50 ug/mL significantly (P < 0.05). 3. HL inhibited significantly NO production in LPS-induced RAW 264.7 cells at the concentrations of 25, 50, 100 and 200 ug/mL (P < 0.05). 4. HL inhibited significantly IL-17, IP-10 and Eotaxin in LPS-induced RAW 264.7 cells at the concentrations of 25, 50, 100 and 200 ug/mL (P < 0.05). Conclusions : These results suggest that HL has anti-inflammatory moiety related with its inhibition of NO, IL-17, IP-10, and Eotaxin in macrophages.

• Preventive Nutrition and Food Science
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• 제9권2호
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• pp.138-143
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• 2004

Soybean curd residues (SCR) obtained from hot and cold manufacturing processes were fermented by indigenous microorganisms, Lactobacillus rhamnosus LS and Bacillus firmus NA-l for 15 h at 37$^{\circ}C$. The pH, acidity, viable cell counts, and tyrosine content were evaluated in samples with variations in sugar, starter and type of SCR. The raw Doowon SCR (D-SCR, cold-processed) fermented by indigenous microorganism had a 0.9% acidity and 6.7 ${\times}$ 10$^{7}$ CFU/g viable cell counts, compared with the 0.11 % acidity and 6.7 ${\times}$ 10$^{6}$ CFU/g viable cell counts of raw fermented Pulmuwon SCR (P-SCR, hot-processed). After fermentation of raw P-SCR with 1 % glucose and 1 % L. rhamnosus LS starter, the viable cell counts, tyrosine content and acidity were 4.7 ${\times}$ 10$^{8}$ CFU/g, 16.3 mg% and 0.9%, respectively. In addition, the raw P-SCR fermented with Bacillus firmus NA-l as co-starter had a 0.45% acidity, 2.4 ${\times}$ 10$^{8}$ CFU/g lactic acid bacteria, and 3.3 ${\times}$ 10$^{6}$ CFU/g Bacillus sp. In particular, the tyrosine content was increased 5 fold. The drying of fermented SCR was completed by hot-air drying (5$0^{\circ}C$) within 12 h; the dried P-SCR and D-SCR had 1.8 ${\times}$ 10$^{7}$ CFU/g and 5.3 ${\times}$ 10$^{6}$ CFU/g viable cell counts, respectively. The concentrate of methanol extract from fermented D-SCR inhibited the initial cell growth of E. coli, Staphylococcus aureus and Pseudomonas aeruginosa in liquid culture.

• 한국동물위생학회지
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• 제19권1호
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• pp.39-45
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• 1996

Sulfonamides are widely used to treat mastitis of cattle in field. The study was carried out to analyze sulfonamid residues In raw milk from south Kyeonggi area. The milk sample was deproteinated with acetone and defatted with hexane. The residual sulfonamides were extracted with ethylacetate, concentrated under vaccum, reconstituted with the acetate buffer-methanol mixture, reacted with fluorescamine, and then analyzed by HPLC-fluorescence detector(EX. 39nm, Em. 495nm) with methanol : acetate buffer system(3/2, v /v) as a mobile phase. The results analyzed by Thin layer chromatography and High performance liquid chromatography were summarized as follows. 1. A total of 24 cases out of 478 raw milk samples(5.0%) collected during April and May showed positive reaction to sulfonamide residues. Among 24 positive reactors, 9 cases were positive to sulfanilamides(32.1%), 8 cases were positive to sulfathiazoles(28.6%) and 5 cases were positive to sulfamonomthoxines (7.9%) , respectively. 2. During July and August, 31 cases out of 464 raw milk samples(6.7%) showed positive re action to sulfonamide residues. Among them S cases were positive to sulfanilamides, 5 cases sulfathiazoles and 5 cases sulfamonomethoxines(16.1%), respectively.

• 한국미생물·생명공학회지
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• 제16권6호
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• pp.457-462
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• 1988

방사균이 생산하는 생전분 분해효소를 식품공업에 이용하기 위한 자료를 얻고자 메주로부터 생전분 분해력이 강한 방사균을 분리하여 Streptomyces sp.로 동정하였다. 밀기울침출액 기본배지에 4%의 호화옥수수전분과 0.16%의 KNO$_3$를 첨가하고 pH를 6.2 로 조정한 다음 분리균주를 접종한 후 3$0^{\circ}C$에서 5~6일간 진탕배양하였을 때 33RSU/$m\ell$의 생전분 분해효소를 생산하였다. 또한 효소생산에 효과적인 금속 이온은 인정되지 않았으며 Hg$^{2+}$ 및 Co$^{2+}$ 등은 저해가 현저하였다.

• Food Science and Biotechnology
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• 제17권6호
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• pp.1368-1371
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• 2008

In this study, 50 rump samples of raw beef obtained from local Korean supermarkets were analyzed to survey microbial distributions. As results, mesophilic microorganisms ranged from $(1.4{\pm}0.01){\times}10^2$ to $(1.6{\pm}0.05){\times}10^5\;CFU/g$, and total coliforms ranged from 0 to $(1.3{\pm}0.04){\times}10^4\;CFU/g$. Major foodborne pathogens, including Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella spp., were not found among the samples. However, Staphylococcus aureus was isolated with 4% frequency. Other isolated microorganisms included Enterobacter amnigenus (4%), Enterobacter cloacae (24%), E. coli (24%), Listeria innocua (8%), Staphylococcus saprophyticus (56%), Staphylococcus xylosus (10%), and Staphylococcus warneri (8%).

• 한국식품영양학회지
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• 제1권1호
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• pp.7-12
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• 1988

In the view of the fact that data are scare concerning the change of Methionine composition of poultry meat in function of storage temperature and cooking method. The present study was carried out to change in these compounds and the results were summarized as follows. 1. The result of measuring methionine compound of raw material stored under the condition of 5$^{\circ}C$, 1$0^{\circ}C$ for 6 weeks were increased as temperature increases. 2. The result of change in methionine compound of roasting were decreased than raw material It was greatly decreased in the storage for 42 days at 1$0^{\circ}C$ and slightly decreased in the storage for 14 days at 5$^{\circ}C$ 3. When the boiling in the water, methionine compound was decreased than roasting to compare with raw material 4. By the results of this study, one of the best cooking method is roasting, because of the change in methionine compound of roasting is slightly decrease.

• Journal of Ginseng Research
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• 제3권2호
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• pp.134-143
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• 1979

It order to extract the soluble organic substances of Korean ginseng effectively, the ginseng extract have been made by using amylase. The investigation on the optimum condition of enzyme reaction was carried out, and the amounts of gained extract and its saponin pattern were compared among the ethanol extract, water extract and enzyme extract. The results obtained are summerized as follows. 1. The gaining ratio or ginseng extract was the highest value when the raw ginseng and dried ginseng were extracted in the concentration of 7.5% and 5% with 0.3%∼0.6% enzyme for 25 hour. 2. The amounts of ethanol extract, water extract and enzyme extract were 9.14%, 17.23% and 23.73% in case of raw ginseng and 64.09%, 72.52% and 74.36% in case of dried ginseng, respectively. The amount of enzyme extract was increased as much as 6∼14% in case of raw ginseng, and 2∼10% in case of dried ginseng compared with that of ethanol and water extract. 3. The absolute content of saponin was nearly constant in spite of the different extraction method and all of the ginseng saponin pattern of thin-layer chromatograms were almost same.