• Journal of Physiology & Pathology in Korean Medicine
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• v.22 no.2
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• pp.427-430
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• 2008

Serious controls and cares using ID numbers and barcode needed throughly to have appropriate management in clinical tissues and nucleic acids inventories because these samples are the most essential and important materials in the experimental research laboratories. While almost all of the laboratories using and handling DNA samples as starting materials in their research, problems such as mixing up of two or more different samples together, contamination with other samples, and/or mistakes can occur, especially when it comes with large number of samples. These problems are rather frequent even though researchers pay more attentions to be far away from these obstacles. It has been such a long time since PCR became useful as an important and essential biological research tool among lots of bio-scientific research methods. In this research, we tried to set up a simple and cost-effective genotyping method using PCR and agarose gels, instead of expensive automated machines, for identification and discrimination among those DNA samples, as a kind of low level quality control and sample inventory management.

• Journal of the Korean Society of Clothing and Textiles
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• v.20 no.3
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• pp.550-559
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• 1996

The Effect of protease (subtilisin Carlsberg) on the removal of hemoglobin as protein soil was studied. The hydrolysis characteristics of subtilisin Carlsberg was examined by electrophoretic techniques. The fragmentation patterns of hemoglobin were analyzed by SDS-PAGE. The hydrolysis efficiency was evaluated by analysis of protein bands shown on gels before and after hydrolysis by using densitometer. 1. The hydrolysis of hemoglobin by subtilisin Carlsberg was increased markedly with the increase of the enzyme concentration. 2. The hydrolysis of hemoglobin by subtilisin Carlsberg was effectively increased in proportion to increasing of the hemoglobin concentration up to a certain point, but it began to decrease above the point. 3. The hydrolysis of hemoglobin by subtilisin Carlsberg followed the first order kinetics, yielding a rate constant of $4.05\time10^{-4}S^{-1}s$. 4. The hydrolysis of hemoglobin by subtilisin Carlsberg was highest at $50^{\circ}C$ and was decreased markedly at $80^{\circ}C$. 5. The hydrolysis of hemoglobin was comparatively low at pH 7.0~8.0, and highest at pH 11.0.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.273-281
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• 2008

To determine the nutritional quality and physical properties of ginseng-chicken meat porridge, 10 kinds of ginsengchicken meat porridge samples containing waxy and/or non-waxy rice were analyzed for in vitro protein digestibility and their degree of starch hydrolysis. Viscosity and spreadness were determined for the gelatinized pastes of the porridge samples. Microphotographs of the starch granules and pastes were studied to confirm structural changes in the rice starch during cooking. The starch paste from non-waxy rice porridge had higher viscosity than the starch paste from the waxy rice porridge; however, in the case of the ginseng-chicken meat porridge, the difference in viscosity was negligible. Microphotograph comparisions between the waxy rice porridge and non-waxy rice porridge indicated apparent differences in the shapes of their starch granules and gels. The granule surface of the non-waxy rice was very rough while that of the waxy rice was very smooth; this difference would lead to organoleptical discrepancy. The added ginseng increased the protein digestibility of the chicken meat; however, the protein digestibility of the ginseng-chicken meat porridge was lower than that of the chicken meat or rice porridge due to inhibited protein digestion by the gelatinized starch. Finally, the rice porridge had increased starch hydrolysis with additions of chicken meat and vegetables.

• Journal of Microbiology and Biotechnology
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• v.11 no.3
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• pp.412-417
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• 2001

Sodium alginate was used to immobilize Bifidobacterium breve ATCC 15700 cells. The ability of the Ca-alginate beads to protect the B. breve ATCC 15700 was evaluated under different conditions including alginate concentration, bead size, pH, hydrogen peroxide, and storage period. The survival of the B. Breve ATCC 15700 was estimated in pasteurized yogurt, containing either the immobilized or free cells, throughout the storage period. The survival cells in bead after exposure to acidic solution (pH 3.0) increased with increase of both the alginate gel concentration and bead size. Also, immobilized cells in alginate bead were more resistant than the free cells to hydrogen peroxide, storage period, and the environment inside yogur. When retreated beads with skim milk and nonretreated beads were tested in acidified pH 3.0 TPY media including acetic and lactic acid, the number of viable cells in the retreated bead was approximately 10-fold higher than that of nonretreated beads. This suggests that the skim milk operated as a material decreasing the diffusion of acid and hydrogen perosicde into alginate gels. From this research, it was found that yogurt itself supported immobilized cells with an improved protection from the extreme acidity in yogurt.

• Genomics & Informatics
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• v.9 no.4
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• pp.197-199
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• 2011

The biological interpretation of two-dimensional (2D) gel electrophoresis experiments is a key step toward understanding the functions of biological systems. We here present a web-based integrated database, called 2DSpotDB, for the management of proteome data derived from several pathogens. The 2DSpotDB was established as a part of the management of a pathogen proteome project at the Korea National Institute of Health. The goals of the 2DSpotDB implementation are to store and define important pathogen genes, retrieve information obtained by 2D polyacrylamide gel electrophoresis and mass spectrometry, and create an integrated system to provide pathogen proteome information for biological scientists. This database currently contains 14 gels and information on 387 protein spots, among which 329 proteins were identified and annotated.

• Bulletin of the Korean Chemical Society
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• v.23 no.6
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• pp.884-890
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• 2002

An inorganic-organic hybrid system, silica-poly(ethylene glycol) songel is reported. This system was prepared via sol-gel method by varying varous processing variables. e.g. ultrasonic radiation time, gelling temperanture, PEG content and its molecular weight. Various experimental techniques wee employed to analyze the morphological, mechanical and optical properties of the system. The results were discussed in the light of existing theories. The sonogel system exhibited the common features of inorganic-organic hybrids. $SiO_2-10$ wt% PEG sonogel exhibited the morphological and optical properties superior to those reported earlier for the classic gels and found suitable for device applications.

• Korean Journal of Materials Research
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• v.19 no.8
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• pp.412-416
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• 2009

In this study, 3 mol% yttria-tetragonal zirconia polycrystal (3Y-TZP) nanoparticles were synthesized by the glycothermal method under various reaction temperatures and times. The co-precipitated precursor of 3Y-TZP was prepared by adding $NH_4OH$ to starting solutions, and then the mixtures were placed in an autoclave reactor. Tetragonal yttria-doped zirconia nanoparticles were afforded through a glycothermal reaction at a temperature as low as $220^{\circ}C$, using co-precipitated gels of $ZrCl_4$ and $YCl_3{\cdot}6H_2O$ as precursors and 1,4-butanediol as the solvent. The synthesized 3Y-TZP particles were characterized by X-ray diffraction (XRD), field emission scanning electron microscopy (FESEM), transmission electron microscopy (TEM), and Raman spectroscopy. The 3Y-TZP particles have a stable tetragonal phase only at glycothermal temperatures above $200^{\circ}C$. To investigate phase transition, the 3Y-TZP particles were heat treated from 400 to $1400^{\circ}C$ for 2 h. Raman analysis indicated that, after heat treatment, the tetragonal phase of the 3Y-TZP particles remained stable. The results of this study, therefore, suggest that 3Y-TZP powders can be prepared by the glycothermal method.

• Polymer(Korea)
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• v.38 no.5
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• pp.557-565
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• 2014

Sodium alginate and chitosan are added to a $CaCl_2$ solution to prepare calcium-alginate-chitosan and calciumalginate gels. After dehydration through stoving, two types of adsorbent particles are obtained. The adsorption process of the particles obtained for low concentrations of $Sr^{2+}$ satisfies a second-order kinetic equation and the Freundlich adsorption model. The thermodynamic behaviors of the particles indicate that adsorption occurs via a spontaneous physical process. XPS pattern analysis is used to demonstrate the adsorption of $Sr^{2+}$ by calcium alginate and chitosan. By building an interaction model of the molecules of chitosan and alginate with $Ca^{2+}$ and $Sr^{2+}$ to calculate energy parameters, Fukui index, Mulliken charge, and Mulliken population, adsorption of $Sr^{2+}$ on the molecular chains of chitosan as well as the boundary of calcium-alginate-chitosan is observed to show weak stability; by contrast, adsorption between molecular chains is high.

• Elastomers and Composites
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• v.44 no.4
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• pp.423-428
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• 2009

The non-Newtonian flow curves of polyurethane melts were obtained by using a Physica cone-plate rheometer at various temperatures. The rheological parameters were obtained by applying non-Newtonian flow equation to the flow curves for polyurethane samples. When the polyurethane samples are under increasing-decreasing shear rate modes, the hysteresis loop and thixotropic behavior were shown. Polyurethane melts behave as strong gels when they are subjected to shear flow, but when the applied stress surpasses the yield stress, they exhibit non-linear viscoelasticity. Upon decreasing shear rate, its shear stress remains smaller than the values measured in the increasing shear rate mode, because of broken of its structure.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.87-93
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• 2017

Purpose: Rice starch is known not to be suitable to Mook. Its gel is not hard and elastic enough and too sticky. This study investigated the effects of agar, carrageenan, and gelatin addition on low amylose rice flour paste and gel properties for making Mook. Methods: Angemi, low amylose rice, and Goamibyeo, intermediate amylose rice, were dry milled. The properties of Mook were determined by texture profile analysis (TPA), cold storage stability, and sensory acceptance. Results: Addition of agar and carrageenan increased cold paste viscosity, whereas addition of gelatin decreased cold paste viscosity while improving breakdown and setback viscosity. When 30% of gelling agents such as agar, carrageenan, and gelatin were added to low amylose rice, Angemi, Mook-like gels were formed. The hardness, adhesiveness, and springiness of gelling reagent-added Angemi Mook increased, whereas cohesiveness decreased, and fracturability was not observed. The addition of gelling agent decreased lightness and increased yellowness. Angemi Mook added with gelatin showed the best freeze-thaw stability while addition of agar and carrageenan increased syneresis. The carrageenan-added Angemi Mook was equal to Goamibyeo 100% Mook in all sensory acceptance properties without significant difference. Conclusion: Above results suggest that addition of carrageenan and gelatin to low amylose rice can be used to produce Mook with improved physical properties.