• Journal of the Korean Chemical Society
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• v.53 no.3
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• pp.286-292
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• 2009

This is the basic study of Cheong-song mineral waters(Dalgi and Sinchon) for a coagulant of Tofu. For comparison, $CaCl_2,\;CaSO_4,\;MgCl_2\;and\;MgSO_4$ are used as reference coagulants. The coagulability test was conducted by measuring the percentage transmittancy of filtered whey solution at 600 nm wavelength, in $80\;{^{\circ}C}$ and 10 mL of solution volume which composed of 2 mL of soy milk and coagulants. The coagulability test of mineral waters require more than an aliquot of 8 mL. Good result obtained by adding 0.4, 1, 0.8, 0.8 mL of reference coagulants and this is equivalent to the amount of 66.14, 232.83, 95.68, 78.88 mg of Ca and Mg respectively. The percentage transmittancy of filtered whey solution with added 8 mL of Dalgi and Sinchon mineral waters showed 50.74 and 58.52 respectively and the amount of mineral content of Ca and Mg equivalent to 2.41 and 2.48 mg respectively which is very lower value than the reference coagulants. This means mineral water has coagulation ability even in the low concentration.

• Korean Journal of Agricultural Science
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• v.22 no.1
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• pp.54-61
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• 1995

In order to investigate the effects of Ganoderma lucidum on the fermentation of media by Kluyveromyces fragilis KCCM 35458, with 0%, 0.1%, 0.5%, and 1.0% (w/v) of Ganoderma lucidum extract were added to skin milk and fermented in the suspension culture at $30^{\circ}C$ for 72 hours. The pH, acidity, $CO_2$ evolution, alcohol production, number of yeast cells and lactose content were investigated. The results are summarized as follows; 1. As fermentation time advanced by the pH was decreased and the acidity was increased in the media of 1.0% Gnaoderma lucidum extract as fermentation time advanced. 2. $CO_2$ evolution was increased in the all of Genoderma lucidum extract and significantly effect showed in 1.0% extract medium. 3. During 72 hours culturing, alcohol was detected in all Gandoderma lucidum extract media, 1.0% Ganoderma lucidum extract medium showed extremly high in alcohol and shortened fermentation time. 4. The number of yeast was increased more at logarithmic phase and the growth of yeast was more rapid in all Ganoderma lucidum extract especially 0.5%, 1.0% media samples than control. 5. As fermentation time goes by, the lactose content of media were decreased more rapidly in 1.0% Ganoderma lucidum extract medium than control.

• Journal of the korean academy of Pediatric Dentistry
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• v.31 no.4
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• pp.714-720
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• 2004

This survey was performed as a pilot of comprehensive survey of 18-month old infants which is an important period in pediatric dentistry. Through the oral examination of 154 infants of 18-month age, labored at Pusan National University Hospital and Ilsin Christian Hospital, and direct interview with their first caregivers (mother in most cases), we investigated into the state of their weaning and feeding, between-meal snacks, oral hygiene care, tooth eruption and dental caries and obtained the results as follows : 1. 73% of the infants had not yet weaned, and 82% of which were being milked during or before sleep without oral hygine care. 2. Snacks were taken in order of fruits, biscuits, cheese, bread and candies, and beverages in order of water, fermented milks, milk, sugared juice, fresh fruit juice. 61% of the infants ate snacks irregularly. 3. The toothbrush for infants was the most popular way of oral hygiene care. The mean age of initiation of tooth brushing was 13.8 months and the mean frequency was 1.6 times a day. 4. The incisors in all infants, the 1st molars in 86%, and canines in 66% were erupted. The average number of erupted teeth was 14.1. 5. The caries prevalence rate was 27.3% and 73% of total caries was observed in maxillary deciduous incisors. dmft index was 0.97. Through these results, it was concluded that a systematic education about weaning time, mode of snacking and the way of oral hygine care is required for the parents.

• Child Health Nursing Research
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• v.3 no.2
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• pp.178-189
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• 1997

This study was done to compare the breast-feeding primiparas' perceptions of their babies with bottle-feeding primiparas' at 2-3 days after delivery. The subjects of this study included 42 breast-feeding mothers and 56 bottle-feeding mothers. Data were collected by using the Neonatal Perception Inventory(NPI) devised by Broussard (1963) and added by Lee, Ja Hyung(1986) from December, 1996 to June, 1997. The results of this study are as follows, 1. Primiparas' perceptions of their babies according to their general characteristics. 1) There was no significant difference in mothers' perceptions according to mothers' age and whether they have a job or not. 2) There was a difference in mothers' perceptions according to their educational level (P<0.1). 2. The comparisons of breast-feeding mothers' perceptions of their babies with bottle-feeding mothers'. 1) There was no significant difference in the two groups' perceptions of other babies 2) There was no significant difference in the two groups' perceptions of their own babies. (1) Breast-feeding mothes' general perceptions of their own babies were better than bottle-feeding mothers', but there was no significant difference between the two groups. (2) Breast-feeding mothers' perceptions about the basic needs of their own babies were better than bottle-feeding mothers', and there was a significant difference between the two groups (P<0.05). (3) Breast-feeding mothers'perceptions about the sense and motor abilities of their own babies were better than bottle-feeding mothers', but there was no significant difference between the two groups. (4) Breast-feeding mothers' perceptions about the necessary care of their own babies were lower than bottle-feeding mothers', but there was no significant difference between the two groups. 3) There was no significant difference between the two groups' positive-negative perceptions of their babies (1) 69% of breast-feeding mothers and 69.9% of bottle-feeding mothers had positive perceptions about general conditions, but there was no significant difference between the two groups (2) 57.1% of breast-feeding mothers and 46.4% of bottle-feeding mothers had positive perceptions about the needs of babies, but there was no significant difference between the two groups. (3) 50% of breast -feeding mothers and 48.2% of bottle-feeding mothers had positive perceptions about the sense and motor abilities of babies, but there was no significant difference between the two groups. (4) 57.1% of breast-feeding mothers and 60.7% of bottle-feeding mothers had positive perceptions about the necessary care for babies, but there was no significant difference between the two groups. 3. 54.8% of breast-feeding mothers tried to feed their own babies on the 1st day after delivery. 83.3% of breast-feeding mothers chose the feeding method for themselves. Only 9.5% of breast-feeding mothers took recomendations for breast-feeding from nurses. 78.6% of breast-feeding mothers had no chance to learn about breast-feeding. 69% of breast-feeding mothers complained about the difficulties of breast-feeding. The most serious problems were : 'insufficient milk supply', 'lack of knowledge about feeding technique' and 'problems with nipples'.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.161-167
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• 2000

The protease produced by a newly isolated Aspergillus wentti from Korean traditional Meju was purified and characterized. The optimal medium composition and culture conditions for maximum protease production were ; bran :1% glucose solution =1 : 1, pH 9.0, $30^{\circ}C$, and 4 days of fermentation. Protease was purified by QAE-Sephadex, SP-Sephadex ion exchange chromatography and Sephadex G-100 chromatography. The specific activity and the purification fold of the purified enzyme were 213 unit/mg protein and 27.3, respectively. The molecular weight of purified protease was found to be 32 kDa by SDS-PAGE. Km and Vmax value's for hammastein milk casein were $3.049{\times}10^{-4}\;M\;and\;151.1\;{\mu}g/min$, respectively. Kinetic parameters showed that the enzyme has higher affinity to casein than isolated soybean protein, hemoglobin and bovine serum albumin. Optimal pH and temperature for reaction of the purified enzyme were 9.0 and $50^{\circ}C$, respectively. The enzyme was stable at pH 4.0-11.0, below $40^{\circ}C$, and the activity was not stimulated by metal ions. 1mM phenylmethylsulfonyl fluoride inhibited the enzyme activity by 98.5%. It means that the enzyme is one of serine protease.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.235-241
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• 2003

Yogurt base was prepared from whole and skin milk added with $0.5{\sim}2.0%\;(w/v)$ of cultured ginseng ethanol extract and fermented with lactic acid bacteria (Streptococcos thermophilus : Lactobacillus bulgaricus=1:1) at $37^{\circ}C$ for $24{\sim}30\;h$. Quality characteristics of the yogurt were evaluated in terms of acid production, number of viable cells, viscosity, and sensory property during lactic acid fermentation. Total contents of amino acids and some organic acids were analyzed. Addition of cultured ginseng extract stimulated the growth of lactic acid bacteria, and enhanced acid production and viscosity of yogurt. Total contents of amino acids of 0.5% cultured ginseng-added yogurt were higher than control group before fermentation, whereas glutamic acid, cysteine, valine, and phenyalaine contents increased after 30 h incubation. Contents of lactic, citric, and formic acids of 0.5% cultured ginseng-added yogurt increased during fermentation for 24 h. whereas decreased thereafter. Sensory scores of yogurts added with 0.5 and 1 % cultured ginseng extract were significantly higher than other groups in taste and overall acceptability. When cultured ginseng yogurt was kept at $5^{\circ}C$ for 15 days, its quality-keeping property was relatively good.

• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.218-224
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• 1988

For the optimization of thermal processing conditions in soymilk process, 4 strains of thermoresistant flat-sour bacteria were isolated from soymilk. The isolates were aerobic spore-forming rods, and grew at $-65^{\circ}C$. Based on the morphological and physiological properties, all of the isolated strains were identified as Bacillus stearothermophilus. The heat resistance of spores of 3 isolates and Bacillus stearothermophillus ATCC 12980 as a reference was determined in soymilk(pH 7.0) and pH 7.0 buffer solution. For each of the spores studied, linear regression equations with standard error were presented for the thermal destruction at 110, 115, 121, and $125^{\circ}C$. It was not obvious that the components of soy milk increased the heat resistance of spores. Between the strains studied, variability was noted in the D values at the different temperature, and no one strain was consistently the most heat resistant at all the given temperatures. The average D value for the 4 strains was 77.27, 20.20, 2.76 and 1.39 min at 110, 115, 121 and $125^{\circ}C$, respectively, and the average z value was $8.36^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.140-147
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• 1988

The pysicochemical and bacteriological properties of yogurts made by single or mixed cultures of L. bulgaricus FRI025 and S. thermophilus CHI were investigated. L. bulgaricus FRI025 which was isolated from raw milk was selected as starter culture among 22 strains of lactic culture by measuring viscosity, flavor, growth and acid production ability. The acid production and number of viable cell were increased by using L. bulgaricus FRI025 and S. thermophilus CHI together in ratio of apporximately 1:1. The pH, titratable acidity, viable cell number and viscosity of yogurt were 4.08, 1.14%, $2.5{\times}10^{10}/ml$ and 2100 cp after 9 hours incubation at $40^{\circ}C$, respectively. The pH and viable cell number were decreased on the other hand titratable acidity and viscosity were increased after 7 days of storage at $4^{\circ}C$. The changes of quality did not show significantly after storage. The selected starter was much higher than commercial yogurt starter in the acid production and growth of starter. The yogurt nanufactured with selected starter was better than with commercial yogurt in sensory evalution such as taste, texture, flavor and overall acceptability.

• Journal of Life Science
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• v.20 no.5
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• pp.639-643
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• 2010

Sudden deaths have occurred in feedlot cattle with marked necro-hemorrhagic enteritis of the jejunum, ileum and colon. Suckling beef calves are the most frequently affected. Over-consumption of large amounts of milk, inadequate colostrum intake, chilling and stress are conducive to the development of enterotoxemia. Enterotoxemia caused by Clostridium perfringens type D mostly occurs following a sudden change of diet, particularly to feeds made richer in order to grow the cattle to market weight in feedlots. During July 2006, sudden deaths of cattle occurred in the Youngcheon regional area of Gyeongbuk province. There were no significant clinical signs except anorexia, depression, intermittent diarrhea and mild respiratory failure. Histological findings revealed a prominent intranuclear inclusion as well as infiltration of the globular leukocytes in various organs including the heart, kidneys, liver, spleen and lymph nodes. Spleen and lymphatic tissues showed lymphatic necrosis and a starry sky appearance. In the submucosa of the small intestines, basophilic aggregation was detected with massive infiltration of the globular leukocytes and eosinophils. Gram staining for the tissue sections containing inclusions of the small intestines revealed a positive histochemical reaction. Taken together, we suggest that Clostridium perfringens type D-induced enterotoxemia is determined to be the cause of sudden death of feedlot cattle.

• The Korean Journal of Physiology
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• v.15 no.2
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• pp.83-89
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• 1981

This study was conducted to investigate the effect of the ingestion of rice and hamburger meals upon the plasma gastrin concentration in normal human subjects in Korea. Eight normal human subjects including male and female with the mean age of 28 years (range: 20-40 years) were studied. After an overnight(about 15 hrs) fast each subject ingested a rice meal and a hamburger meal on different days. The rice meal consisted of 250 g boiled rice, 50 g vegetables and 200 ml barley tea, corresponding to 6.8 g protein, 0.5 g fat and 81g carbohydrate and the hamburger meal consisted of 200 g hamburger, 50 g vegetables ana 200 ml milk, corresponding to 43 g protein, 43 g fat and 9 g carbohydrate. The venous blood samples were drawn before and after the ingestion of the test meal at the following times: -30, 0, 15, 30, 45, 60, 90, and 120 min, for measurement of gastrin by radioimmunoassay. The following results were obtained : 1) Plasma gastrin concentration in response to the ingestion of the rice or the hamburger meal increased significantly compared with the concentration in fasting state. 2) The increase of the plasma gastrin concentration after the hamburger meal was significantly higher than that after the rice meal. 3) There was a significant linear correlation between the postprandial peak plasma gastrin concentration after the rice meal and the concentration after the hamburger meal in each subject. It is inferred from the above results that a carbohydrate meal as well as a protein meal has a stimulatory effect on gastrin release in normal human subjects.