• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.3
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• pp.340-350
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• 1995

This study was conducted to obtain the basic information for the salt stress of Italian Ryegrass. Fourteen cultivars including 7 diploid and 7 tetraploid were subjected to eight levels of NaCl treatments during germination and early seedling stages. Germination percentage decreased remarkably over 300mM of NaCl concentration. The NaCl concentration that inhibited germination of 50% of the viable seeds in the cultivars was 344mM. The decreasing degree of germination percentage was higher in tetraploid type than in diploid type. The varietal difference of germination percentage was shown to be very conspicuous as the NaCl concentration increased. Top dry weight in 166 mM NaCl was decreased by 50% compared with that of control. Inhibition of NaCl appeared to be more in early seedling stage than in germination stage. Top dry weight of cultivars in NaCl stress was not related with germination capacity. Root dry weight in 148mM NaCl decreased by 50% compared with that of control. Root dry weight of cultivars was significantly correlated with top dry weight in NaCl treatment. Top dry weight and root dry weight was higher in diploid type than in tetraploid type at each 8 levels of NaCl concentration. Total chlorophyll content increased with the increase of NaCl concentration and the degree of increase in chlorophyll a was higher than that in chlorophyll b. Chlorophyll a was higher in tetraploid type than in diploid type. But chlorophyll b was higher in diploid type than in tetraploid type. There were significant correlation between chlorophyll a and top dry weight of cultivars over 150mM of NaCl concentration. Free proline content accumulated remarkably in NaCl treatment compared with control and was not difference between diploid type and tetraploid type. Free proline content of cultivars was not related with top dry weight in NaCl treatment.

• Korean Journal of Environmental Agriculture
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• v.20 no.1
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• pp.28-33
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• 2001

Lettuces were grown hydroponically in three different nutrient solutions, normal and 30 or 50 mM $KNO_3-added$ nutrient solutions, and the electrical conductivities of the nutrient solutions were 1.0, 4.5, and 6.5 dS/m, respectively. Lettuces grown in the $KNO_3-added$ nutrient solutions showed a decrease in the germination ratio and the lower indices of growth, such as plant height, stem diameter, leaf length, and leaf width. Microsomes were prepared from the roots of lettuce and characteristics of microsomal ATPases were investigated. The activities of microsomal ATPases grown in the 30 mM and 50 mM $KNO_3-added$ nutrient solutions were higher than that grown in the normal nutrient solution. The highest activities of microsomal ATPases were observed at pH 7.0 in all culture conditions. The activities of microsomal ATPases were increased in a reaction buffer solution containing high concentration of $K^+$, whereas they were decreased in a reaction buffer containing $Na^+$. The stimulating effect of $K^+$ in the reaction buffer was greater on the microsomal ATPases of lettuces grown in the $KNO_3-added$ nutrient solutions than that grown in the normal nutrient solution. These results imply that the activities of microsomal ATPases in the root tissue are increased as increasing the $KNO_3$ concentration in the hydroponical nutrient solution.

• Applied Chemistry for Engineering
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• v.8 no.6
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• pp.1006-1013
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• 1997

This study was carried out to elucidate the chemical characteristics of mutual separation for Am and Eu, which were selected as a stand-in from minor actinide and rare earth elements, by solvent extraction with di-(2-ethylhexyl)phosphoric acid containing zirconium at batch system. As results, 92.3% of Am and 99.1% of Eu were coextracted with 1M DEHPA/n-dodecane containing zirconium (Zr $concentration=8.7g/{\ell}$) at 0.5M $HNO_3$ in the extraction step. The extraction yields of Am and Eu were proportionally increased with the concentration of Zr in Zr salt of 1M DEHPA/n-dodecane having the synergistic effect. In the lst stripping step for the selective separation of Am, 38.1% of Am and 3% of Eu were stripped with the mixed solution of 0.05M DTPA and 1M lactic acid adjusted pH of 3.0. At that time, the separation factor calculated from the distribution coefficients of Am and Eu was 14.2. In the 2nd Stipping step to remove the Eu remained the organic phase after the lst stripping step, 94.4% 0f Eu was stripped into aqueous phase with 6M $HNO_3$.

• Korean Journal of Food Science and Technology
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• v.44 no.3
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• pp.324-330
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• 2012

The aim of the present study was to assess the anti-hypercholesterolemic effect of bile salt hydrolase-producing Lactobacillus plantarum CIB 001 (KCTC 11717 bp) in rats fed a high-cholesterol diet. Four treatment groups of rats (n=5) were fed experimental diets: a normal diet (ND), a ND plus L. plantarum CIB 001(NDL) at $5.0-7.5{\times}10^9$ colony forming unit (CFU)/day, a high-cholesterol diet (HCD), as well as a HCD plus L. plantarum CIB 001 (HCDL) at $5.0-7.5{\times}10^9$ CFU/day for 6 weeks. Compared with the HCD group, the HCDL group demonstrated a decrease in serum triglyceride (p<0.05), total cholesterol (p<0.05), and the corresponding HDL-cholesterol concentration increased at a rate of 40% (p<0.05). The HCDL group also induced a decrease in liver inflammation and steatosis. The present results suggest that supplementation of L. plantarum CIB 001 can have short-term (6 weeks) effects on blood lipids and liver injury, as well as on the atherogenic index and cardiac risk factors.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.4
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• pp.692-697
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• 2016

This study examined the effects of salinity and medium used on the induction of sexual reproduction for the mass production of the resting eggs in the marine rotifer Brachionus rotundiformis for 9 days. After exposure to various salinities, the mixis rate in all treatments began to increase on the third day and decreased after the 4th or 5th day. The resting eggs appeared on the 4th day at 10‰, 15‰, 20‰, 25‰. In particular, the fertilization rates with 33.3% and 31.3% at 20‰ and 25‰ on day 6 were higher than those of the others, respectively. Mean mixis rate for 9 day at 0‰ and 20‰ were the highest with 25.3% and 20.2%, respectively, and the fertilization rate (14.0%) at 25‰ was the highest. In the medium experiment used, the mixis rate in all treatments were similar to the results of the salinity experiment. The resting eggs were only found at 0% and 25% of the used medium treatments. While there were no significant differences in the mean fertilization rate of all treatments, the mean mixis rate (22.3%) in the 25% treatment was higher than that of the control (0% treatment). As a result, salt stress was more effective than using the used medium to induce sexual reproduction in B. rotundiformis. The optimal salinity was considered to be 20-25‰, which caused a high mixis and fertilization rate in the rotifer. These results provide basic data for the mass production of rotifer resting eggs.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.5
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• pp.1741-1746
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• 2010

This study is on development of UV-cured anti-stain coating compounds which have more improved anti-stain function to prevent a surface of PVC tile from stain. To make an anti-stain coating composition, water soluble antistatic agent made from ammonium(IV) salt, antistatic agents for acrylic and polyurethane were used. Their contents varied from 5 to 20wt% against quantities of resin in coating composition. After coating PVC tiles using bar-coating method that can adjust a thickness, we estimated surface properties of coated layer such as anti-stain, electric resistance, adhesive power, thickness of coating, and so on. Results showed that a coating composition added 15wt% of water soluble antistatic agent and coated with No.12 bar-coater had the optimum surface property in electric resistance($3.24{\times}10^9{\Omega}/cm^2$), anti-stain(ink Test, Dust Test) and adhesive power. We could also find electric resistance and anti-stain effect were improved as antistatic agent content increased. However, excessive addition of antistatic agents(over 20wt%) caused the migration.

• Journal of the Korean Society of Food Culture
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• v.4 no.2
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• pp.161-166
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• 1989

This study was intended to observe the changes of the nitrate, nitrite and vitamin C content during the fermentation of Kimchies by some added materials. Eight different types of Kimchi, were prepared with chinese cabbage and seasonings, to which added respectively materials such as soused anchovy, soused shrimp, garlic, mustard leaf, K-sorbate, ascorbic acid, radish. After they were prefermented at $18^{\circ}C$ for 24 hours, stored 35 days at $4^{\circ}C$. Generally optimal maturity of Kimchi showed pH 4.4 to 4.6, lactic acid content 0.3 to 0.4% at salt content belows 2.5%. The content of total vitamin C in Kimchies was approximately 19.8-24.7 mg/100g at the initial stage of fermentation and then slightly decreased. When the process of the fermentation was active, the content of total vitamin C increased up to the same level or higher than that of the initial stage and then gradually decreased. In the case of Kimchi which added garlic, the content of vitamin C was relatively higher then the other samples. In the initial stage of fermentation, the nitrate and nitrite content in the Kimchi which added garlic and raddish were relatively higher than other samples. Nitrate content reached its minimum by the 21st day, at that time content was 290-342 ppm. At this time, the nitrite was not detected and total vitamin C content in all samples decreased.

• The Korean Journal of Food And Nutrition
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• v.10 no.1
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• pp.60-64
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• 1997

This study attempted to examine the effect on sensory characteristics and texture of Paeksolgi in various volume of adding sugar and steaming time. The most favorite tendency on the quality was over 15% adding sugar and 20 minute steaming time. Evaluation was conducted through objective evaluation firstly and sensory evaluation secondly. The volume of adding sugar was the significant factors which affected the textual characteristics of Paeksolgi. But steaming time and interaction had not affected. In sensory evaluation on the various steaming time Paeksolgi made by steaming time for 20min and over 15% adding sugar showed the most favorite tendency on the overall quality. This condition corresponded to the high level of hardness, adhesiveness, gumminess in comparison with Rheoner measurement. In summary the most favorite factor was 12 hours of soaking time, 10% adding water, 1% of adding salt, over 15% adding sugar, 20 minutes steaming time.

• Journal of Pharmacopuncture
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• v.20 no.1
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• pp.52-56
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• 2017

Objectives: Neutrophils represent the front line of human defense against infections. Immediately after stimulation, neutrophilic enzymes are activated and produce toxic mediators such as pro-inflammatory cytokines, nitric oxide (NO) and myeloperoxidase (MPO). These mediators can be toxic not only to infectious agents but also to host tissues. Because flavonoids exhibit antioxidant and anti-inflammatory effects, they are subjects of interest for pharmacological modulation of inflammation. In the present study, the effects of rutin on stimulus-induced NO and tumor necrosis factor $(TNF)-{\alpha}$ productions and MPO activity in human neutrophils were investigated. Methods: Human peripheral blood neutrophils were isolated using Ficoll-Hypaque density gradient centrifugation coupled with dextran T500 sedimentation. The cell preparations containing > 98% granulocytes were determined by morphological examination through Giemsa staining. Neutrophils were cultured in complete Roswell Park Memorial Institute (RPMI) medium, pre-incubated with or without rutin ($25{\mu}M$) for 45 minutes, and stimulated with phorbol 12-myristate 13-acetate (PMA). Then, the $TNF-{\alpha}$, NO and MPO productions were analyzed using enzyme-linked immunosorbent assay (ELISA), Griess Reagent, and MPO assay kits, respectively. Also, the viability of human neutrophils was assessed using tetrazolium salt 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT), and neutrophils were treated with various concentrations of rutin ($1-100{\mu}M$), after which MTT was appended and incubated at $37^{\circ}C$ for 4 hour. Results: Rutin at concentrations up to $100{\mu}M$ did not affect neutrophil viability during the 4-hour incubation period. Rutin significantly decreased the NO and $TNF-{\alpha}$ productions in human peripheral blood neutrophils compared to PMA-control cells (P < 0.001). Also, MPO activity was significantly reduced by rutin (P < 0.001). Conclusion: In this in vitro study, rutin had an anti-inflammatory effect due to its inhibiting NO and $TNF-{\alpha}$ productions, as well as MPO activity, in activated human neutrophils. Treatment with rutin may be considered as a therapeutic strategy for neutrophil-mediated inflammatory/autoimmune diseases.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.1_2
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• pp.37-43
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• 1973

In this paper, non-enzymatic browning reactions as a factor of self stability of boiled and dried anchovy were studied to discuss the effect of water activity to the discoloring reaction and the preservative moisture content. The development of rancidity of the fish meat was also mentioned since the fish is fatty and the lipid oxidation is a functional deteriorative reaction. Fresh anchovies were boiled in $10\%$ salt solution immediately after the catch, sun dried, and stored at room temperature ($20^{\circ}C$) for two months in humidistat chambers maintaining different levels of water activity as described in Table 1. The pigments formed by non-enzymatic browning reations were extracted in two fractions, those were chloroform-methanol soluble and water dialyzed fraction, and analyzed spectrophotometrically at the wavelength of 460 nm. These two fractions were considered, respectively to be the brown pigments formed by lipid oxidation reactions for the formler and for the latter, to be the pigments developed by sugar-amino or Maillard reaction. The oxidation of lipid in anchovy meat during the storage was measured as the changes in Peroxide value and the color development of thiobarbituric acid reaction. It is summarized from the results that the rate of both reactions, lipid oxidation and browning, was affected by water activity levels. In regard to the changes in peroxide and TBA value during the storage, the propagation of lipid oxidation was obviously accelerated at lower humidities whereas the development of browning progressed at the higher. These two reactions occurring simultaneously and contrary in activity resulted in that the rate of deterioration occurring oxidatively or by browning, was the minimum at the water activity of 0.32-0.45 which were $7-9\%$ as moisture content and slightly higher value than that of monolayer (Aw=0.21, $5.11\%$ as moisture content). It is also noted that the lipid oxidative browning was presumed to dominate sugar-amino reactions so that the rate of browning of the meat was ultimately depended on the development of rancidity although sugar-amino reactions initiated earlier than the other at the first ten days of storage, particulary at higher humidity. At the lower humidity sugar-amino reactions were occurred gradually but lower levels in color development in contrast to the consistent increase in lipid oxidative browning.