• Applied Chemistry for Engineering
• /
• v.10 no.7
• /
• pp.1086-1091
• /
• 1999

$K^+-{\beta}/{\beta}"-Al_2O_3$ in the ternary system $K_2O-MgO-Al_2O_3$ was directly synthesized by solid state reaction. The phase formation and phase relation were carefully investigated in relation to starting composition, calcining temperature and time, and dispersion medium. The optimal synthetic condition was also examined for the formation of ${\beta}"-Al_2O_3$ phase with a maximum fraction. As a composition range, the mole ratio of $K_2O$ to $Al_2O_3$ was changed from 1:5 to 1:6.2 and the amount of MgO used as a stabilizer was varied from 4.2 wt % to 6.3 wt %. The calcining temperature was selected between $1000^{\circ}C$ and $1500^{\circ}C$. At $1000^{\circ}C$, the ${\beta}/{\beta}"-Al_2O_3$ phases began to form resulted from the combining of ${\alpha}-Al_2O_3$ and $KAlO_2$ and increased with temperature rising. All of ${\alpha}-Al_2O_3$ phase disappeared to be homogenized to the ${\beta}/{\beta}"-Al_2O_3$ phase at $1200^{\circ}C$. Near the temperature at $1300^{\circ}C$, the fraction of ${\beta}"-Al_2O_3$ phase showed a maximum value with the composition of $K_{1.67}Mg_{0.67}Al_{10.33}O_{17}$. At temperatures above $1300^{\circ}C$, the fraction of ${\beta}"-Al_2O_3$ phase decreased gradually owing to $K_2O$ loss caused by a high potassium vapor pressure, and the appropriate calcining time was about 5 hours. Acetone was more effective than distilled water as a dispersion medium for milling and mixing.

• Journal of Life Science
• /
• v.18 no.8
• /
• pp.1090-1095
• /
• 2008

Marbling (intramuscular fat) is an important factor in determining meat quality in Korean beef market. A grain based finishing system for improving marbling leads to inefficient meat production due to an excessive fat production. Identification of intramuscular fat-specific gene might be achieved more targeted meat production through alternative genetic improvement program such as marker assisted selection (MAS). We carried out ddRT-PCR in 12 and 27 month old Hanwoo steers and detected 300 bp PCR product of the inducible cAMP early repressor (ICER) gene, showing highly gene expression in 27 months old. A 1.5 kb sequence was re-sequenced using primer designed base on the Hanwoo EST sequence. We then predicted the open reading frame (ORF) of ICER gene in ORF finder web program. Tissue distribution of ICER gene expression was analysed in eight Hanwoo tissue using realtime PCR analysis. The highest ICER gene expression showed in Small intestine followed by Longissimus dorsi. Interestingly, the ICER gene expressed 2.5 time higher in longissimus dorsi than in same muscle type, Rump. For gene expression analysis in high- and low marbled individuals, we selected 4 and 3 animal based on the muscle crude fat contents (high is 17-32%, low is 6-7% of crude fat contents). The ICER gene expression was analysed using ANOVA model. Marbling (muscle crude fat contents) was affected by ICER gene (P=0.012). Particularly, the ICER gene expression was 4 times higher in high group (n=4) than low group (n=3). Therefore, ICER gene might be a functional candidate gene related to marbling in Hanwoo.

• Applied Biological Chemistry
• /
• v.40 no.1
• /
• pp.12-17
• /
• 1997

Three strains of lactic acid bacteria were isolated from fish and shrimp pickles. Two strains were identified as Lactobacillus casei, and one strain as L. Pentosus, respectively. All three strains were used as starters in producing yogurts. The physico-chemical characteristics of yogurts were examined. The original pH, titratable acidity, visicosity and viable cell counts of the yogurts were $4.03{\sim}4.26,\;1.049{\sim}l.217%,\;1,772{\sim}2,232\;cps\;and\;1.4{\times}10^9{\sim}1.6{\times}10^9\;cfu/ml$, respectively. In evaluating buffer capacity, $12.50{\sim}14.06\;ml$ 1.0N HCl was consumed to titrate 100 ml of yogurt to pH value 2 units below the original pH value and $9.46{\sim}13.06\;ml$ of 1.0N NaOH was consumed to pH value 4 units above the original pH value. The ${\beta}-galactosidase$ activity reached maximum at 48 hrs, and reduced gradually during fermantation. After 2 hr incubation of yogurts at $37^{\circ}C$ under different pH conditions, ${\beta}-galactosidase$ activities of three strains were reduced to 50% at pH 3.5, but there were no remaining activities neither at pH 2.5 nor at pH 1.5. Under the same pH conditions the number of viable cells decreased to $1.9{\times}10^6{\sim}1.8{\times}10^8\;cfu/ml$ at pH 2.5 and $1.0{\times}10^3{\sim}2.4{\times}10^5$ at pH 1.5, respectively. However, no significant difference was found at pH 3.5.

• Maxillofacial Plastic and Reconstructive Surgery
• /
• v.38
• /
• pp.38.1-38.10
• /
• 2016

Background: The aims of this study are to evaluate the lip morphology and change of lip commissure after mandibular setback surgery (MSS) for class III patients and analyze association between the amount of mandibular setback and change of lip morphology. Methods: The samples consisted of 14 class III patients treated with MSS using bilateral sagittal split ramus osteotomy. Lateral cephalogram and cone-beam CT were taken before and about 6 months after MSS. Changes in landmarks and variables were measured with 3D software program $Ondemand^{TM}$. Paired and independent t tests were performed for statistical analysis. Results: Landmarks in the mouth corner (cheilion, Ch) moved backward and downward (p < .005, p < .01). However, cheilion width was not statistically significantly changed. Landmark in labrale superius (Ls) was not altered significantly. Upper lip prominence angle (ChRt-Ls-$ChLt^{\circ}$) became acute. Landmarks in stomion (Stm), labrale inferius (Li) moved backward (p < .005, p < .001). Lower lip prominence angle (ChRt-Li-$ChLt^{\circ}$) became obtuse (p < .001). Height of the upper and lower lips was not altered significantly. Length of the upper lip vermilion was increased (p =< 0.01), and length of the lower lip vermilion was decreased (p < .05). Lip area on frontal view was not statistically significantly changed, but the upper lip area on lateral view was increased and change of the lower lip area decreased (p > .05, p < .005). On lateral view, upper lip prominent point (UP) moved downward and stomion moved backward and upward and the angle of Ls-UP-Stm ($^{\circ}$) was decreased. Lower lip prominent point (LP) moved backward and downward, and the angle of Stm-LP-Li ($^{\circ}$) was increased. Li moved backward. Finally, landmarks in the lower incisor tip (L1) moved backward and upward, but stomion moved downward. After surgery, lower incisor tip (L1) was positioned more superiorly than stomion (p < .05). There were significant associations between horizontal soft tissue and corresponding hard tissue. The posterior movement of L1 was related to statistically significantly about backward and downward movement of cheilion. Conclusions: The lip morphology of patients with dento-skeletal class III malocclusion shows a significant improvement after orthognathic surgery. Three-dimensional lip morphology changes in class III patients after MSS exhibited that cheilion moved backward and downward, upper lip projection angle became acute, lower lip projection angle became obtuse, change of upper lip area on lateral view was increased, change of lower lip area decreased, and morphology of lower lip was protruding. L1 was concerned with the lip tissue change in statistically significant way.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.9
• /
• pp.1366-1372
• /
• 2010

This study investigated the quality characteristics of brown rice vinegar (agitated culture and static culture) derived from brown rice Takju with different types of yeasts. The alcohol content by yeast was the highest in B (brown rice Takju produced by S. cerevisiae GRJ) at 14.3% and the titratable acidity was less than 0.6% in all ranges. When quality characteristics of agitated and static culture brown rice vinegar using them were compared, acidity of agitated culture vinegar recorded the highest level or 6.05% at 7 day of fermentation DV (brown rice vinegar produced by S. kluyveri DJ97) with the initial acidity of 1.0% and the initial pH of 3.9~4.0, and AV (brown rice vinegar produced by S. cerevisiae JK99), CV (brown rice vinegar produced by S. cerevisiae H9) and BV (brown rice vinegar produced by S. cerevisiae GRJ) recorded as 5.64, 5.55 and 5.32%, respectively. In addition, acidity of static culture vinegar increased continuously to 5.01~5.31% until the 14 day of fermentation and then tended to decrease slightly from the 16 day of fermentation. Difference in acidity and pH of brown rice vinegar according to types of yeast was not significant. Comparison of free amino acid of brown rice vinegar showed that for agitated culture brown rice vinegar, the content of total free amino acid was higher in the order of BV, DV, AV and CV and the content of essential amino acid was the highest in BV by recording over 1,000 ppm. The content of total free amino acid of static culture brown rice vinegar was higher than that of agitated culture vinegar in all ranges and especially static culture brown rice vinegar contained more serine, alanine, valine, isoleucine, leucine and $\gamma$-aminobutyric acid than agitated culture vinegar. In particular, $\gamma$-aminobutyric acid recorded over ten times higher level or 456.91~522.66 ppm. From these results, quality characteristics of brown rice vinegar was affected by acetic acid fermentation methods rather than types of yeast. However, as future aging process is expected to change flavor components and sensory characteristics, studies on various quality factors of vinegar are needed.

• Korean Journal of Food Science and Technology
• /
• v.29 no.1
• /
• pp.57-64
• /
• 1997

The research was investigated to determine the effect of organic acids or packaging methods (PA) either alone or in combination on the quality of Aster scaber during storages. The Aster scaber was treated with organic acids and PA, and stored at different temperature $(1\;and\;5^{\circ}C)$. Total plate counts, weight loss, color change, and sensory evaluation were evaluated. Both organic acid treatments, PA, and combined treatment had little effect on the inhibition of total plate counts compared to the control (non-treatment). Organic acid treatments showed less weight reduction compared to the control and nitrogen treated package had the least weight reduction, but the combined treatments showed less weight reduction than organic acid treatments or packaging method alone. Organic acid treatments were little different from the control on color change, but nitrogen packages had the least color change, whereas combined treatments were a little reduced, but little different compared to the control or nitrogen packages. The nitrogen packages showed better effects on the sensory evaluation compared to other treatments and the results of sensory evaluation were consistent with that of weight reduction and color change, but not in total counts. All these results showed better effects in $5^{\circ}C$ rather than $1^{\circ}C$.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.49 no.6
• /
• pp.496-502
• /
• 2004

The development of sesame varieties which contain high contents of lignan compounds has been progressed in Korea. This study was carried out to get the basic information for the breeding of high quality sesame varieties and the development of health functional food sources using lignan compounds from sesame. The contents of sesamin and sesamolin were $4.08\pm1.74$ and $2.47\pm0.68mg/g$, respectively, from sesame cultivated in 2002 and those were $4.08\pm1.51$ and $2.48\pm0.69mg/g$, respectively, from sesame cultivated in 2003. The content of sesamine was high in the order of Danbaek (6.22 mg/g), Seongbun (5.94 mg/g), Namda (5.83 mg/g), and Naman (5.59 mg/g) producted in 2002 and Seongbun (6.27 mg/g), Dasak (5.53 mg/g), Danbaek (5.50 mg/g), chinbaek (5.45 mg/g), and Seodun (5.41 mg/g) producted in 2003. The content of sesmoline was high in the order of Hwangbaek (3.27 mg/g), Seongbun (3.26 mg/g), Annam (3.22 mg/g), Hanseom (3.17 mg/g), and Danbaek (3.16 mg/g) producted in 2002, and Seongbun (3.21 mg/g), Seodun (3.14 mg/g), Pungan (3.10 mg/g), Naman (3.09 mg/g), and Danbaek (3.04 mg/g) producted in 2003. The contents of sesamin and sesamolin of Yangbaek, which has used as a standard variety for sesame breeding, were relatively lower than in any other varieties. These resluts suggest that Yangbaek is not the proper variety as a standard variety for development of high quality sesame. In conclusion, proper good variety as a standard variety for sesame breeding must be determined after careful consideration on the major quality factors including crude oil and lignan compounds as well as agricultural characteristics to develop high quality sesame varieties containing high contents of lignan compounds.

• Korean Journal of Food Science and Technology
• /
• v.39 no.2
• /
• pp.222-227
• /
• 2007

The effects of chlorine dioxide ($ClO_2$) treatment on the quality changes of pork and beef were examined. Pork belly and beef tenderloin samples were treated with 30, 50, and 100 ppm of $ClO_2$ solution, respectively, and stored at $4{\pm}1^{\circ}C$. The $ClO_2$ treatment of pork and beef during storage decreased total aerobic bacteria, yeast, and mold counts with increasing concentration of $ClO_2$. The total aerobic bacterial counts for the pork belly treated at 100 ppm of $ClO_2$ increased from 1.48 log CFU/g immediately following treatment to 4.73 log CFU/g after 10 days, while the control increased from 2.19 log CFU/g to 6.22 log CFU/g. For the beef tenderloin, the total aerobic bacterial counts increased from 3.98 log CFU/g to 5.97 log CFU/g after 10 days, and a $ClO_2$ treatment at 100 ppm resulted in an increase from 3.13 log CFU/g to 4.73 log CFU/g. The pH and volatile basic nitrogen (VBN) values of the $ClO_2-treated$ pork and beef, as well as the control groups, increased during storage, and there were no significant changes among the treatments. The thiobarbituric acid reactive substance (TBARS) values of the $ClO_2-treated$ samples were slightly higher than those of the control. Sensory evaluation results showed that the pork and beef samples were not acceptable at day 8 and 6 of storage, respectively. These results indicate that $ClO_2$ treatment could be useful in improving microbial safety and quality of both pork and beef.

• Korean Journal of Soil Science and Fertilizer
• /
• v.20 no.1
• /
• pp.55-61
• /
• 1987

A series of laboratory experiments were carried out to find the effects of soil organic matter contents, soil temperature, pH values, kinds and amount of nitrogen fertilizers on the denitrification-$N_2O$ gas evolution-. The results obtained were summarized as follows: 1. Denitrification rate, amount of $N_2O$ gas evolution, was influenced the order of organic matter contents>soil temperature>pH values>kinds of N-fertilizer>levels of N-fertilizer. 2. The highest dentrification rate was observed in organic matter content of 3.0%, pH values at 6.0 with application of $KNO_3$ at levels of 20 mgN/100g soil. 3. For the evolution of I mole $N_2O$ gas, averaged carbon consumption was obtained as 0.5 mole in all these experiment condition. However, the highest carbon consumption rate was obtained in organic matter contents for 1.0% with application of $(NH_4)_2SO_4$ at levels of 10 mgN/100g soil (1.06 mole) while lowest carbon consumption rate was obtained in organic matter contents for 3.0% with application of $KNO_3$ at levels of 20 mgN/100g soil (0.13 mole). 4. According to Michaelis-Menten's equation, the V/2 values for evolution of $N_2O$ gas was estimated by progress curve. The results obtained was as 550 ug for $(NH_2)_2CO$ and 1100 ug $N_2O/100g$ soil by application of $KNO_3$ in organic matter contents of 1.0% soil. On the other hand, when the application $(NH_4)_2SO_4$ the V/2 values of $N_2O$ gas was obtained as the amount of 490 ug/100g soil while V/2 values of $N_2O$ gas by application of $KNO_3$ was on the linear line in soil organic matter contents of 3.0%.

• Korean Journal of Ecology and Environment
• /
• v.39 no.3 s.117
• /
• pp.340-351
• /
• 2006

To reveal physicochemical factors contributing to variation of phytoplankton communities, the study was carried out biweekly at 6 stations from Feb. 2004 to Feb. 2005 in the lower part of the Han River, Korea. As results, water temperature was changed from $0.3^{\circ}C$ to $26.6^{\circ}C$, pH: 6.6${\sim}$9.1, DO: 1.89${\sim}$22.23 mg $L^{-1}$, BOD: 0.38${\sim}$9.20 mg $L^{-1}$, COD: 1.4${\sim}$15.2 mg $L^{-1}$, Conductivity: $62.5{\sim}500.0\;{\mu}s\;cm^{-1}$, SS: 3.00${\sim}$159.3 mg $L^{-1}$, and Chl a $1.7{\sim}71.3\;{\mu}g\;L^{-1}$. Phytoplankton standing crops ranged from min. $3.6{\times}10^2\;cells\;mL^{-1}$ (July 2004, St. 3) to max. $2.3{\times}10^4\;cells\;mL^{-1}$ (Feb. 2005, St. 6), and mean of those varied from $5.9{\times}10^3\;cells\;mL^{-1}$in spring, $2.1{\times}10^3\;cells\;mL^{-1}$ in summer, $4.1{\times}10^3\;cells\;mL^{-1}$ in autumn and $8.5{\times}10^3\;cells\;mL^{-1}$ in winter, respectively. In order to investigate factors influencing the total phytoplankton standing crops a multiple regression analysis was adopted for the correlation between standing crops and environmental factors. The coefficient of determination ($R^2$) value of the regression was 0.465, it showed that environmental factors which predominantly influenced phytoplankton standing crops were water temperature, COD, $NO_2-N$, $PO_4-N$, Discharge and pH. six stations could be divided into 3 groups based on similarity index in terms of environmental factors. In ANOVA analysis for physicochemical and biological factors, water temperature, chlorophyll a, silicate, phytoplankton standing crops were the same group differed little from stations. However, Station 1and 2 were grouped followed in dissolved oxygen, conductivity, COD, nitrite, nitrate, ammonia and phosphate, and Station 3, 4 and 5 were followed in dissolved oxygen, conductivity, pH and phosphate.