• Journal of the East Asian Society of Dietary Life
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• v.10 no.1
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• pp.77-88
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• 2000

This study was carried out to compare dietary attitudes between the children with school lunch fee provided by parents and by the government. The subjects of this study was consisted of 460 elementary school students in the 6th grade (407 lunch-affordable children. 53 lunch-unaffordable children) . General characteristics was significantly different in two groups. In the free group family size(P<0.001),percentage of living with parents (P<0.001) and education level of parents(father : P<0.05, mother P<0.01) was lower than in the charged group, but the dependence on mother's income(P<0.001) and financial support of government (P<0.001) was higher. There was no significant difference in anthropometric measurements by lunch fee. The preference to cooling method was significantly different(P<0.01), the charged group liked grill except frying and roasting but the free group liked seasoning and salting. When comparing eating habits, general eating behavior(P<0.05) was significantly lower in the free children and especially regularity of breakfast(P<0.05) and daily intake of raw vegetables (P<0.05), fruits(P<0.01). There was no significant difference in the total score of nutrition knowledge between the children of the two groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.460-469
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• 1996

This study was intended to observe the physicochemical and sensory characteristics of anchovy added kimchi during fermentation at 4$^{\circ}C$ for 4 weeks. Salting of Chinese cabbage for 10 hours at 10% brine solution was turned out to be appropriate organoleptically for kimchi preparation. Salt content of all kimchies prepared in this study was below 2%. The changes of pH and acidity during fermentation was slow in raw anchovy added kimchi compared to other kimchies. The content of vitamin C was not changed significantly through the fermentation period, whereas the content of reducing sugar was increased at the early stage of fermentation and subsequently decreased as fermentation proceeded. The number of lactic acid bacteria was the highest in raw anchovy added kimchi. The content of calcium and phosphorus were higher in anchovy powder added kimchi and raw anchovy added kimchi than control. In the early stage of fermentation, the major pigments of kimchi were the chlorophyll and carotenoid, but in the later stage of fermentation, the color of Chinese cabbage became greenish brown as chlorophyll was converted to pheophytin. In sensory evaluation test, raw anchovy added kimchi received high score at the early stage of fermentation and anchovy powder added kimchi at the late stage of fermentation, respectively.

• Analytical Science and Technology
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• v.16 no.6
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• pp.458-465
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• 2003

The HS (headspace)-SPME (Solid phase microextraction) as rapid and simple method was performed for the determination of volatile fatty acids (VFAs) from the aqueous samples. In-fiber derivatization of VFAs with 1-Pyrenyldiazomethane (PDAM) was applied to improve their sensitivity of detection. In SPME procedure, typical parameters such as effects of solution pH, and salting out reagent and ultrasonication were investigated to improve the extraction efficiency. Based on the developed method, VFAs in wastewater samples were determined by gas chromatography / mass spectrometry-selected ion monitoring (GC/MS-SIM) mode.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.293-300
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• 2012

This study investigated the effects of a low-voltage ohmic heating process (2.5 and 3.8 V/cm) on the thawing characteristics and NaCl diffusion of pork. The thawing rate of pork was dependent on the applied voltages and brine salinities, and few differences were obtained in pork quality parameters (color, water-holding capacity, and shear force) regarding the different treatments. The NaCl concentration of pork after ohmic thawing was higher than that following brine-immersion thawing, however, the NaCl diffusion did not differ from when fresh meat was immersed in brine. For application of the ohmic process in fresh pork, various ohmic pulses were generated in order to prevent the meat from overheating, and the results indicated that the ohmic process was a better way to enhance NaCl diffusion compared with immersing pork at high temperature. Although the mechanisms involved in NaCl diffusion at low-voltage electric field strength were unclear, the present study demonstrated that the ohmic process has a potential benefit in the application of meat processing.

• Asian Pacific Journal of Cancer Prevention
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• v.13 no.12
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• pp.6263-6267
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• 2012

Background: Glutathione-S-transferase (GST) is an important phase II xenobiotic compound metabolizing enzyme family, involved in tolerance to a particular drug or susceptibility to a diseasec. This study focused the GSTM1 and T1 null allele frequency in the Gujarat population with a comparison across other Inter- and Intra-Indian ethnic groups to predict variation in the possible susceptible status. Methods: DNA was isolated by a salting out method and GSTM1 and T1 homozygous null genotypes were detected by multiplex polymerase chain reaction in 504 unrelated individuals. The genotype distribution of null alleles was compared with Indian and non Indian ethnics reported earlier in the literature using Fisher's test. Results: The frequencies of the homozygous null genotypes of GSTM1 and GSTT1 were 20% (95%CI 16.7-23.9) and 35.5% (95%CI 31.4-39.9) respectively. GSTM1 null frequency did not deviate from most other Indian ethnic groups but differed from the majority of those of non Indian ethnicity studied. The frequency of homozygous null type of GSTT1 was significantly higher and deviated from all Indian groups and a few of non Indian ethnicity. Conclusions: Gujarat ethnicity, possibly the most susceptible for GSTT1 dependent drug disposition and diseases regarding effects of pollution. Further, the results have implications for GSTT1 dependent drugs used for treatment, a serious problem which needs to be solved by physicians and clinical researchers.

• Journal of Applied Biological Chemistry
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• v.43 no.3
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• pp.141-146
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• 2000

Glycosidase activities were tested from the grape berries, Vitis labruscana B. Takasumi. Among various glycosidases, $\alpha$-D-galactosidase was found to be the most active in the flesh and other glycosidases were considerably active in the order of the following: $\alpha$-D-mannosidase>$\alpha$-D-glucosidase>$\beta$-D-glucosidase>$\beta$-D-galactosidase. In the seeds, $\alpha$-D-glucosidase activity was the highest and other glycosidases such as $\alpha$-D-galactosidase, $\beta$-D-glucosidase, and $\beta$-D-galactosidase were still significantly active. The $\alpha$-D-galactosidase in the grape flesh was purified over 83-folds through salting-out with $(NH_4)_2SO_4$ and a series of chromatographies employing Sephadex G-50, Octyl-Sepharose, Q-Sepha- rose, and Biogel P-100. The enzyme was a monomer of 45 kDs as determined through SDS-PAGE and Sephacryl S-200 chromatography. The purified enzyme showed a preference of $\alpha$-D-galactose to $\beta$-D-galactose as a substrate about 5.4 times. Sulfhydryl specific reagents such as N-ethylmaleimide and iodoacetamide significantly inhibited the enzyme activity to the extents of 48 and 52% of its initial activity, respectively. The optimumpH range of $\alpha$-D-galactosidase was around 6.5-7.0. The enzyme activity increased by 46% in the presence of 1mM $Fe^{2+}$.

• Journal of Plant Biology
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• v.6 no.2
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• pp.9-21
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• 1963

A mosaic diseased radish collected from the suburb of Seoul, in November, 1961 was used for studing the host range, physical properteis, purificaitiion, insect transmission, and electron microscopy. A Japanese strain of radish mosaic(RPV) was also used with Korean strain of radish mosaic (KRMV) for a comparative study. The two viruses, KRMA and RPV, were identified by the difference in host range, insect transmission and electron microscopy. The KRMA was severely infective on tobacco and Nicotiana glutinosa, while on Gomphrena globsa was immune to the virus. RPV produces necrotic local lesions on Gomphrena globosa but did not infect tobacco and N. glutinosa. Among varieties of radish, Seoul, Akamaroo, Akanagea, Koong-Joong showed more severe symptoms than Simoo, Minong, Paek-soo, which appeared to be fainly resistant. In a number of tests, it was found that the virus KRMA retained its infectivity until to a dilution of 1:2,000, heating at $58^{\circ}$ for 10 minutes, adn aging in vitro for 7 days at room temperature. The RPV was not inactivated until it was diluted to 1:2,000, heated to $56^{\circ}$, and aged for 6 days. The KRMV was readily transmitted by the aphid(Myzus persicae Sulz). The virus RPV was not transmitted by the aphid in a number of tests. Partialy purified viruses using ammonium acetate buffer, salting-out by ammonium sulfate and centrifugation of high and low speed were highly infective. Electron micrographs showed that the KRMV paticles are of spherical particles whereas the RPV particles are rod-shaped.

• Journal of Plant Biology
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• v.6 no.2
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• pp.7-7
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• 1963

A mosaic diseased radish collected from the suburb of Seoul, in November, 1961 was used for studing the host range, physical properteis, purificaitiion, insect transmission, and electron microscopy. A Japanese strain of radish mosaic(RPV) was also used with Korean strain of radish mosaic (KRMV) for a comparative study. The two viruses, KRMA and RPV, were identified by the difference in host range, insect transmission and electron microscopy. The KRMA was severely infective on tobacco and Nicotiana glutinosa, while on Gomphrena globsa was immune to the virus. RPV produces necrotic local lesions on Gomphrena globosa but did not infect tobacco and N. glutinosa. Among varieties of radish, Seoul, Akamaroo, Akanagea, Koong-Joong showed more severe symptoms than Simoo, Minong, Paek-soo, which appeared to be fainly resistant. In a number of tests, it was found that the virus KRMA retained its infectivity until to a dilution of 1:2,000, heating at $58^{\circ}$ for 10 minutes, adn aging in vitro for 7 days at room temperature. The RPV was not inactivated until it was diluted to 1:2,000, heated to $56^{\circ}$, and aged for 6 days. The KRMV was readily transmitted by the aphid(Myzus persicae Sulz). The virus RPV was not transmitted by the aphid in a number of tests. Partialy purified viruses using ammonium acetate buffer, salting-out by ammonium sulfate and centrifugation of high and low speed were highly infective. Electron micrographs showed that the KRMV paticles are of spherical particles whereas the RPV particles are rod-shaped.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.1
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• pp.73-77
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• 1994

This study was conducted to investigate and make comparison between treatment which was reduced the reducing sugar content from Chinese cabbage using salting and desalting processes prior to Kimchi fermentation , and control for the effect of reducing sugar content on Kimchi fermentation at $25^{\circ}C$. In the early stage of Kimchi fermentation , the amount of reducing sugar (5.7mg/ml) in treatment was much smaller than that (15.1mg/ml) in control. Reducing sugar content of treatment decreased drastically during the first two days and then levelled off . Whereas, that of control dropped significantly up to the first four days of fermentation. pHs of treatment and control decreased significantly during the first two days and then showed gentle slopes. Acidities of treatment and control were increased continuously during the entire range of fermentation . The acidity of control reached to 0.75% in 3 days of fermentation, while that of treatment was shown after 6 days. Hardnesses of treatment and control using a puncture test were almost constant and the hardness value of treatment was higher than that of control during whole fermentation period. The total bacteria and lactic acid bacteria counts increased drastically during the first day of fermentation and the increase of total bacteria counts was mainly caused by that of lactic acid bacteria counts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.808-812
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• 1998

Melania snail(Semisulcopira bensoni) is used as ingredient in Korean traditional soup and nutritional foods. Generally, lipoxygenase in several food products may produce off-flavors during their processing and storage. Therefore, the inactivation of lipoxygenase is required to make the better extracts from Melania sanil. Also, the quality on freshness of Melania snail may be evaluated by lipoxygenase activity. The lipoxygenae activity was the highest at 40~60% saturation among several concentrations in salting-ouot saturated solution of ammonium sulfate. The partial purification of lipoxygenase was successfully obtained by Sephacryl S-200 gel chromatography. The first peak among three peaks for protein determination showed the highest activity of lipoxygenase in 13~16 fractions among 100 fractions. The highest peak of lipoxygenase activity by ion exchange chromatography was shown at 0.1M NaCl. In the purification step, the specific activity was 20.8U/mg and activity yield was 19.8%. The optimum pH and temperature were pH6.0~8.0 and 3$0^{\circ}C$, respectively. Molecular weight of the lipoxygenase was estimated about 35kDa by SDS-PAGE.