• Journal of Plant Biotechnology
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• v.31 no.3
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• pp.249-253
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• 2004

The type of air lift bioreactor affected the root growth in ginseng adventitious root cultures. Among bioreactors used in this experiment, bulb type bubble bioreactor (BU) was the best to increase root growth (41.92 g dry weight). The kLa value representing the oxygen transfer capacity from medium to explants (6.98 h$^{-1}$ ) in BU with 5 cm bubble column was higher than other bioreactors. On the other hand, cylindric tube bioreactor (CT) without bubble column resulted in minimum root growth (38.55 g dry weight) and kLa value (5.25 h$^{-1}$ ). Furthermore, the root growth (50.30 g dry weight) in BU with 10 cm bubble column more increased than 5 cm bubble column. However, the kLa value do not affected the secondary metabolite such as ginsenosides. These results show that the bubble column in air lift bioreactor increase kLa value and increased kLa value stimulate the growth of ginseng adventitious roots.

• Journal of Environmental Science International
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• v.6 no.5
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• pp.461-472
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• 1997

This study was carried out to investigate the characteristics of chemical components and precipitation at Kimhae area from March, 1992 to June, 1994. The pH values, concentration of soluble ions($Cl^-$, $NO_2^-}$ $NO_3^-}$, $NO_4^{2-}$-, $PO_4^{3-}$. $F^-$, $Mg^{2+}$, $Ca^{2+}$, $Mn^{2+}$, $K^+) and non-soluble metals(Cr.Si. Zn, Pb, Cu, Fe, Mn, Mg, Ad. V. Cal were measured by pH meter, IC (ion Chromatography) and ICP(Inductively Coupled Plasma). The data were analyzed by the dally. hourly distribution characteristics of acidity and chemical components, as well as the correlation between them. The results are as follows. 1. The pH range of precipitation was from 3.45 to 6.80 in Kimhae area. and average value was pH 4.62 and main chemical components were $SO_4^{2-}$, $Cl^-$, $NO_3^-$. The highest pH value and concentration appeared in initial rain, which might result from urbanlzation and industrialization in this area and long term transportation from China. 2. The hourly correction distribution of main anions related to pH value In the rainwater showed $SO_4^{2-}$ > $NO_3^-$ > $Cl^-$. Hourly concentration of heavy metal and each ion was highly correlated with pH in the precipitation.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.7
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• pp.1054-1058
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• 2006

The purpose of this study was to use pig blood plasma transglutaminase (TGase) combined with thrombin and fibrinogen as a binder, which was applied to restructured meat, and to investigate its effect on the restructured meat quality. Pig meat was obtained 10 h post mortem from a traditional market was ground using a 10 mm aperture plate. A binder admixture was added (TGase:thrombin:fibrinogen mixed as 0.5:1:20 (v/v/v) to which was added 12% of its volume of 0.25 M calcium chloride) at 0, 5, 10, 15 and 20% of meat weight. Measurements included cooking loss, shrinkage rate, shear value, total plate count, pH value, TBA value, color difference, tension strength and sensory evaluation. The results showed that ground meat containing 20% w/w of binder admixture had higher cooking loss, shrinkage rate and shear value (p<0.05). Addition of different percentages of binder admixture did not affect total plate count, pH value, TBA value, and sensory evaluation of restructured meat (p>0.05). Tension strength was increased with increased level of binder admixture. Addition up to 15% binder admixture to restructured meat showed better scores of sensory texture, flavor and total acceptability (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.163-170
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• 1992

Color of kimchi juice was measured instrumentally to evaluate the quality of Korean cabbage kimchi during fermentation at 4$^{\circ}C$ and 16$^{\circ}C$ . These results were compared with those of chemical analyses of kimchi juice and sensory evaluation for kimchi. Chemiral analyses and sensory evaluation showed that the kimchi has reached pH 4.3, the pH value under an optimum ripening period, after 3-days fermentation at 16$^{\circ}C$ with almost the highest contents of vitamin C and carotenoids as well as desirable sour taste and texture. At 4$^{\circ}C$ the kimchi was unripened after 6-days fermentation. At 16$^{\circ}C$, $L^{*}$ value of kimchi juice did not show any significant change during fermentation periods. However, $a^{*}$ value increased until day 4$^{\circ}C$ and thereafter decreased sharply. $b^{*}$ value increased until day 3 and then showed no change. High correlations were seen between volume of kimchi juice, pH, total acidity and $L^{*}$or $b^{*}$ value, and between carotenoid content and $a^{*}$ value, respectively. It was desirable to use color $a^{*}$ or $b^{*}$ value of kimchi juice to evaluate the quality of kimchi. The kimchi was under an over-ripening period when $a^{*}$ value was equal to or lower than the initial value, or when $b^{*}$ value was almost constant. Predicting an optimum ripening period was possible by using a proportional value of $a^{*/}$ $b^{*}$ , i.e., unripening period, 1 $\geq$ and near 1 ; optimum ripening period, near 0.8 ; over-ripening period, < 0.8.eriod, < 0.8.d, < 0.8.

• Biotechnology and Bioprocess Engineering:BBE
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• v.9 no.6
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• pp.514-518
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• 2004

Many methods are used in the measurement of antioxidative capacity. These meth­ods require very complex procedures and pretreatment. Our suggestions for research will be simple and accurate methods for obtaining many kinds of samples, especially colored samples such as natural product extracts for measuring antioxidative capacities. For oxidation-reduction potential (ORP) system value, we examined the relationships between the ORP-pH system and the ORAC, FRAP methods. To evaluate ORP System value, we calculated the absolute slope/intercept from the linear regression of each standard material at different concentrations and ORP-pH system, and compared the correlations with ORAC and FRAP values.

• Korean Journal of Microbiology
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• v.20 no.4
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• pp.195-200
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• 1982

Rhizobium japonicum was isolated from the nodule of soybean root grown at the reclaimed tidal land in Kang-Wha island. The effect of pH and salt concentration to the viability of the isolated strain were examined in relationship between microbial growth and accumulation of PHB. Optimal pH value for the good viability of the isolated strain was 7.0 and also, at 5.0 and 6.0 viability was favorable to large extent, but 9.0 was unfavorable. Examined the effect of salt concentration treated two times as of the salinity in the reclaimed tidal land, viability of the isolated strain showed about 30 to 40%. And also in treatment with NaCl(40g/l) whatever the pH value adopted, viability was mostly less than 10%. The amount of accumulated PHB was relatively high at low pH value(5-6) and at high salt concentrration, respectively.

• Journal of Magnetics
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• v.16 no.4
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• pp.444-448
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• 2011

In the present study, we separated the marker particles from the suspending particle mixture solution using isotacho-electrophoresis technique, a novel quantitative ionic particle separation method, in the microchannel. A multiple stacking zone of the suspending particle was visualized with variations in electric field strength, pH value and concentration of the ionic solution. In particular, the electrophoretic mobility of ionic particle (fluorescein) was estimated based on the electrophoretic velocity value measured by the particle image velocimetry. As a result, isotacho-electrophoresis zones were clearly visualized as going downstream in the electric field. The particle migration velocity increased proportional to the applied voltage increase; it was also affected by the pH value variations in the ionic solution.

• Archives of Plastic Surgery
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• v.35 no.3
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• pp.243-247
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• 2008

Purpose: For a proper wound care, the correct evaluation of wound is very important. Usually the evaluation of wound was subjective, and as a result, wound care was empirical. There were many attempts to objectify the wound evaluation, and one of them was measurement of the wound pH. The purpose of this study is to observe the wound pH changes during wound healing phase. Methods: From 2005 to 2007, we measured the pH values of 6 acute wounds, which were split thickness skin graft donor sites. In addition, we measured the pH values of 18 chronic wounds, which were 17 pressure sores and 1 tuberculosis ulcer. After pH meter ($SkinCheck1^{(R)}$, Hanna Instruments, Italy) was calibrated, wound pH was checked. Wound was cleansed with saline gauze and dressed with polyurethane foam dressing($Medifoam^{(R)}$, Biopol, Korea). Results: In split thickness skin graft donor sites, the pH raised(mean pH value: $7.45{\rightarrow}7.62$) when the wound was on the process of healing(*p=0.027, analysis of Wilcoxon signed-rank test). If wound became re-epithelialised, the pH value dropped to that of normal skin. However, we could not find a relation between time and the pH values in chronic wound. Conclusion: We could observe the consistent wound pH changes during wound healing phase in acute wound.

• Resources Recycling
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• v.11 no.1
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• pp.19-25
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• 2002

For $ZnSO_4$-$Na_2$$SO_4$-$H_2$ $SO_4$-$NaOH-H_2$O system, pH of solutions with different electrolyte concentrations was measured at $25^{\circ}C$ and ionic equilibria were analyzed by using K-value method. Activity of water and activity coefficients of solutes were calculated by Pitzer equation. The equilibrium concentration and activity coefficients of solutes were calculated from initial experimental conditions. At high ionic strength of 4m, the pH values calculated were in good agreement with those measured. In the experimental ranges of ionic strength of solution from 3.5 to 4.3 m, the mean activity coefcient of $ZnSO_4$calculated agreed well with those obtained from literature.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.422-426
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• 1997

The effect of sucrose fatty acid ester(SE,{\;}$0{\sim}5%,{\;}w/w)$ and oligosaccharide(OS,{\;}$0{\sim}1.0%,{\;}w/w)$ additions on texture properties, hardness(H), stickiness(-H), stickiness/hardness(-H/H) and elastic recovery (b/a) of cooked rice stored at $20^{\circ}C$ were studied. The H of stored cooked rice decreased with increasing storage time. The addtion of SE and OS showed lower H value than control throughout the storage period up to 12hrs and after 8hrs of storage time, respectively. The -H of stored cooked rice increased with increasing storage time. The -H value of SE added cooked rice showed much lower than that of the control in the early stage of the storage and then almost the same value as that of control. The control and SE or OS added cooked rice resulted the value of -H/H between 0.15 and 0.20, which had been found as acceptable textural parameters, after 10hrs of storage at $20^{\circ}C$. The b/a of stored cooked rice decreased with increasing storage time, but was not significantly affected by additives. After 15 days of storage at $4^{\circ}C$, the addition of SE had greater effect on the reduction of hardness of stored cooked rice than that of OS.