• Food Science of Animal Resources
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• v.26 no.3
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• pp.315-321
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• 2006

Sixteen somimembranosus muscles were seamed out from sixteen left carcasses. They were cut into $7{\times}10{\times}2cm$ pieces and mixed randomly. Samples were assigned to four treatments: (T1) soy-based sauce; (T2) Kimchi-based sauce; (T3) pickled shrimp-based sauce; and (T4) onion-based sauce. Each treatment was aged in plastic box at $1^{\circ}C$ for 10 days. These samples were vacuum-packaged after treatment with sauces and held in a chill at $1^{\circ}C$ for 28 days. The pH of aged port in general, was decreased significantly (p<0.05) with storage in all treatments. Its falling rate was the slowest in T4 of all treatments, while it was faster in T2 and T3 than in T4. The salinity of aged pork was decreased (p<0.05) for T2 with increased storage days, but increased (p<0.05) for T1. The salinity showed T2 to be significantly higher (p<0.05) than T1 and T4 on 1 day, but to be lower(p<0.05) than T1 on 28 day. The saccharinity of T3 was significantly higher (p<0.05) on 1 day than those of T1 and T4, but decreased (p<0.05) on 14 and 28 day. While saccharinity of T1 was significantly the lowest(p<0.05) of all treatments on 1 day and increased (p<0.05) with increased storage days. For T1 and T2, the WHC (water holding capacity) results showed higher (p<0.05) on 14 day than on 1 and 28 day. On 28 day, the WHC result showed T4 to be the highest(p<0.05) of all treatments, but T2 to be the lowest (p<0.05). On 28 day, the shear force results showed a big difference (p<0.05) among treatments, being in order of T4>T3>T2>T1. Panelists rated T1 as having higher(p<0.05) aroma, flavor and overall acceptability than other treatments.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.322-330
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• 2006

Sixteen semimembranous muscles were removed from sixteen left pig carcasses. They were cut into $7{\times}10{\times}2cm$ pieces and mixed randomly. Samples were assigned to four treatments: (T1) soy-based sauce; (T2) Kimchi-based sauce; (T3) pickled shrimp-based sauce; and (T4) onion-based sauce. Each sample was aged in a plastic box at $1^{\circ}C$ for 10 days, then vacuum packed and held at $1^{\circ}C$ for 28 days. The lightness and redness values of the aged pork were, in most cases, significantly increased on the surface and in the interior (p<0.05) by day 28 for all treatments, relative to day 1. The thiobarbituric acid reactive substances (TBARS) value significantly (p<0.05) increased for T1 and T4 from day 1 until day 14, but decreased after 14 days of storage (p<0.05). The TBARS value for T3 decreased with storage time (p<0.05), although there was no difference between 14 and 28 days. The total volatile basic nitrogen (VBN) content increased significantly with storage time (p<0.05) for all treatments, with the exception of T2. Total plate counts (TPC) increased significantly (p<0.05) with increasing storage time for all treatments. On day 1, T2 had the highest TPC value (p<0.05), while T4 was lowest (p<0.05). On 28 day, T2 had the lowest TPC value (p<0.05), while T3 was highest (p<0.05). E. coli levels showed a significant (p<0.05) decrease with increased storage for T1, T2 and T4. These results indicate that T2 was move effective at inhibiting the growth of E. coli than the other pork samples. The levels of Lactobacillus spp. increased with storage time for all samples. These results suggest that traditional Korean ingredients could be utilized to extend the shelf-life of aged pork during storage.

• Fire Science and Engineering
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• v.25 no.6
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• pp.168-177
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• 2011

The combustion test for real box of AC outdoor unit has been performed in this study in order to estimate the fire hazard in multi-system type of AC outdoor unit which is currently used for commercial use. The result showed that in test, there was explosion inside of AC outdoor unit, and flame erupted and fire spread through upper side grill. And then this fire burnt the combustibles such as wires, electronic control board, heat exchange copper plate and plastics etc inside the unit, refrigerant gas pipe was burst due to fire, and accelerated the explosion and flame eruption to outside while the refrigerant was erupting. It is found in this test that the maximum heat release rate of AC outdoor unit is 5,830 kW, the maximum internal temperature measured with infrared camera and thermocouple is $1,201^{\circ}C$, maximum ambient temperature is $881^{\circ}C$, and flame rose higher than about 5 m. It is concluded that the fire in AC outdoor unit cause fire to combustibles around the unit, and may give big damage by generating the secondary fire. It is expected that the result obtained from the test on the real object may be applied to fire realization of AC outdoor unit and estimation of fire spreading to the combustibles around in the future computer simulation.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1001-1008
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• 1996

Staphylococcal food poisoning is the major cause of bacterial food poisoning occurring in this country. Therefore government regulates commercial foods through Official Dictionary of Food that there should be free of enterotoxigenic Staphylococcus aureus in Korean rice cakes, bread, and a box lunch. Since at least 5 days are required to identify the S. aureus by the official method in the Dictionary it is difficult to prevent the food poisoning and the investigation of the outbreaks. In this report an improved determination method of the S. aureus has been developed using polymerase chain reaction (PCR) technique. Sense and antisense primers for specific amplification of genes encoding staphylococcal enterotoxins were designed and synthesized for the PCR. Rapid chromosomal DNA isolation method was also developed from S. aureus using lysostaphin. The PCR condition was developed as follows. Reaction solution $(50\;{\mu}l)$ consisted of target DNA $2\;{\mu}l$ (about 20ng), 10X buffer $5\;{\mu}l$, primer 100pmole, dNTP (10 mM) $4\;{\mu}l$ and Taq DNA polymerase 2.5 unit in a thin-wall tube. Operation condition of the PCR was 5 min pre-denaturation at $94^{\circ}C$, 15 sec denaturation at $94^{\circ}C$, 15 sec annealing at $50^{\circ}C$, 20 sec extension at $72^{\circ}C$, and 5 min post-extension at $72^{\circ}C$, and 30 cycles of denaturation-annealing- extension. Using the PCR with Perkin Elmer GeneAmp PCR system 2400, types of enterotoxigenic S. aureus could be identified from Ddok or bread in a day.

• Journal of Conservation Science
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• v.26 no.4
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• pp.429-436
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• 2010

Dyestuffs extracted from fifteen kinds of natural dyeing materials were researched on their antimicrobial performance against 3 kinds of bacteria and 2 kinds of fungi in order to develop conservation/storage materials of traditional and natural dyed papers. The three types of mordants were evaluated by using the same method and then mixed with the dyestuffs to research their antimicrobial performance. With those results, dyed paper was made by mixing mordants with 9 kinds of dyestuffs with excellent antimicrobial performance. Among the dyed papers, Cotinus coggygria, Coptis chinensis, Phellodendri amurense, Rhus javanica and Acer ginnala multiple mordant papers were found to have an antibacterial quality against fungi, while, in the insect repellent experiment using termites, Coptis chinensis and Phellodendri amurense dyed papers were found to have insect repellent qualities. Also, with regard to the research result about the affect of dyeing paper on other materials like metal, Coptis chinensis have relatively stable qualities. Also, the three types of dyeed paper by Cotinus coggygria, Coptis chinensis and Phellodendri amurense, were found to have a tendency to remove harmful gases. Not only can these dyed papers be used for making storage box for cultural properties to prevent various organic artifacts from bio-damaging, but they can also be utilized as functional finishing materials in various spaces.

• Journal of Microbiology and Biotechnology
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• v.23 no.2
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• pp.211-217
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• 2013

Corynebacterium glutamicum is one of the well-studied industrial strain that is used for the production of nucleotides and amino acids. Recently, it has also been studied as a possible producer of organic acids such as succinic acid, based on its ability to produce organic acids under an oxygen deprivation condition. In this study, we conducted the optimization of medium components for improved succinate production from C. glutamicum under an oxygen deprivation condition by Plackett-Burman design and applied a response surface methodology. A Plackett-Burman design for ten factors such as glucose, ammonium sulfate, magnesium sulfate, potassium phosphate ($K_2HPO_4$ and $KH_2PO_4$), iron sulfate, manganese sulfate, biotin, thiamine, and sodium bicarbonate was applied to evaluate the effects on succinate production. Glucose, ammonium sulfate, magnesium sulfate, and dipotassium phosphate were found to have significant influence on succinate production, and the optimal concentrations of these four factors were sequentially investigated by the response surface methodology using a Box-Behnken design. The optimal medium components obtained for achieving maximum concentration of succinic acid were as follows: glucose 10 g/l, magnesium sulfate 0.5 g/l, dipotassium phosphate ($K_2HPO_4$) 0.75 g/l, potassium dihydrogen phosphate ($KH_2PO_4$) 0.5 g/l, iron sulfate 6 mg/l, manganese sulfate 4.2 mg/l, biotin 0.2 mg/l, thiamine 0.2 mg/l, and sodium bicarbonate 100 mM. The parameters that differed from a normal BT medium were glucose changed from 40 g/l to 10 g/l, dipotassium phosphate ($K_2HPO_4$) 0.5 g/l changed to 0.75 g/l, and ammonium sulfate ($(NH_4)_2SO_4$) 7 g/l changed to 0 g/l. Under these conditions, the final succinic acid concentration was 16.3 mM, which is about 1.46 fold higher than the original medium (11.1 mM) at 24 h. This work showed the improvement of succinate production by a simple change of media components deduced from sequential optimization.

• The Journal of the Korea Contents Association
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• v.15 no.2
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• pp.130-138
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• 2015

Korean movies with a great variety of styles have recently succeeded in drawing people's attention Rule number one is "the more entertainment, the more audiences". On the top of box offices are always the movies that have a number of spectacular scenes, pounding sounds and big budget characters. Hong Sang Su movies, however, receive attention from the public without above noted descriptions. One of his effective methods of expression is "realism" He has illustrated the trivial episodes with his own wits and ways. Not only has his style become famous and popular but he has many followers. He enjoys using ordinary emotion and sentiment that are likely to happen to everyone. This paper uses two tools. One is the traditional analysis of realism. The other is how he can approach the public meaningfully by listing common elements he frequently uses in his movies. Nevertheless, we can't fully understand his realism by explaining how he shows our everyday life and how much his movie looks like it. Though admitting there are so many preceding papers on his works but this paper will try to look deep into his realism through the analysis of Mise-en-Sc$\grave{e}$ne.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.216-220
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• 2002

The microbiological examinations of food service operations were conducted for the hygienic evaluation at four elementary schools in Busan, Korea. Total one hundred and seventy two swabbed samples using sponge were collected from the surface of environments, utensils and equipments of food service facilities and analyzed by measuring the total, coliform and psychrotrophic count. Sampling sites were the surfaces of floors, drains, walls, knives, cutting boards, rubber gloves, vinyl aprons, plastic containers, carriers, shelves, trays, dry shelves, electric tray dryer, food containers, soup containers, rice cookers, frying pans, boiling cookers, refrigerators, dumb waiters and dishwashers. The swabbed samples kept in an ice-parked box were transported to a laboratory and analyzed. The results demonstrated that the degree of contamination depended on the sampling sites. Averages of total counts of surface swab samples were ranged from 0.62 to 7.79 Log CFU/200 cm$^2$. The level of coliforms were ranged from not detectable to 5.26 Log CFU/200 cm$^2$, and those of psychrotrophs from not detectable to 6.15 Log CFU/200 cm$^2$. The severely contaminated sites were dumb waiters, drains, rice cookers, knives, plastic containers and floors. Also cutting boards, rubber gloves, carriers, drying shelves, vinyl aprons, boiling cookers, soup containers, frying pans and refrigerators were highly contaminated with the level of abode 3.5 Log CFU/200 cm$^2$. Therefore, those sites should be focused and controlled according to control points of sanitation standard operating procedures (SSOP). Also, periodic microbiological examination in addition to visual examination is recommended on these highly contaminated sites indicated above results at food service operations in elementary school.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.475-479
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• 2011

Although the storage period of raw baechu cabbage could be 2 months at $0{\sim}2^{\circ}C$, 1 month was appropriate considering the quality of the baechu cabbage, waste ratio, and storage cost. The polyethylene container was the most efficient storage container among polypropylene box, polypropylene net and polyethylene container. pH of a brined baechu cabbage using raw baechu cabbage was 4.0~4.3 after 8 weeks and its total bacteria and lactic acid bacteria counts were $10^7$ cfu/g, and textural property (springiness) lower than 50% was at 8th week of storage at $0{\sim}2^{\circ}C$ and thus its storage period was limited to 8 weeks. When brined baechu cabbage was prepared by raw baechu cabbage stored for 1 month at $0{\sim}2^{\circ}C$, its pH, microorganism counts and springiness showed similar trends to the brined cabbage using raw baechu stored for 0 month. However, its rates of change were faster than the brined baechu cabbage using the raw baechu, and the storage period was limited to 6 weeks. Brined baechu cabbage using the raw cabbage stored for 2 months and its storage period was limited by about 4 weeks judging by its indicated quality characteristics.

• Journal of Ginseng Research
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• v.40 no.1
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• pp.18-27
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• 2016

Background: It is not clear whether ginseng affects cyclosporine A (CsA)-induced desirable immunosuppressive action. In this study, we evaluated the immunological influence of combined treatment of ginseng with CsA. Methods: Using CD4+ T cells from mouse spleens stimulated with the T cell receptor (TCR) or allogeneic antigen-presenting cells (APCs), we examined the differentiation of naïve T cells into T helper 1 (Th1), Th2, Th17, and regulatory T cells (Tregs), and their cytokine production during treatment by Korean Red Ginseng extract (KRGE) and/or CsA. The influence of KRGE on the allogeneic T cell response was evaluated by mixed lymphocyte reaction (MLR). We also evaluated whether signal transducer and activator of transcription 3 (STAT3) and STAT5 are implicated in this regulation. Results: Under TCR stimulation, KRGE treatment did not affect the population of CD4+interferon gamma ($IFN{\gamma}$)+ and CD4+interleukin (IL)-4+ cells and their cytokine production compared with CsA alone. Under the Th17-polarizing condition, KRGE significantly reduced the number of CD4+IL-17+ cells and CD4+/phosphorylated STAT3 (p-STAT3)+ cells, but increased the number of CD4+CD25+forkhead box P3 (Foxp3)+ cells and CD4+/p-STAT5+ cells compared with CsA alone. In allogeneic APCs-stimulated CD4+ T cells, KRGE significantly decreased total allogeneic T cell proliferation. Consistent with the effects of TCR stimulation, KRGE reduced the number of CD4+IL-17+ cells and increased the number of CD4+CD25+Foxp3+ cells under the Th17-polarizing condition. Conclusion: KRGE has immunological benefits through the reciprocal regulation of Th17 and Treg cells during CsA-induced immunosuppression.