• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.848-852
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• 2011

The aim of our study was to develop drying process of apple slice. Quality characteristics of apple slices dried by hot-air and freeze drying after osmotic dehydration was investigated in different sucrose solution (20, 40, $60^{\circ}Brix$) and steeping time (2, 4, 8 hours). The weight of apple slice before and after osmotic dehydration was measured for characteristic of mass transfer. Consequently, osmotic dehydration increases weight reduction, water loss and solid gain of apple slice as the concentration of the sucrose solution and steeping time increased. Moisture contents of apples slices dried hot-air and freeze were about 3 to 7%. Hunter color L, a, b value was lower than non-treatment to osmotic dehydration of apple slice. In hot-air drying, L value decreased as the concentration of the sucrose solution and steeping time increased. The hardness increased as the concentration of the sucrose solution and steeping time increased. Contents of monosaccharide (glucose, fructose) decrease by osmotic dehydration but sucrose increased. In comparison with hot-air drying, freeze drying was high in contents of free sugar.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.28 no.1
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• pp.128-132
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• 1983

The water relations parameters such as original osmotic pressure $(\Pi_0)$, osmotic pressure $(\Pi_p)$, at the incipient plasmolysis, the volume of osmotic water $(V_o)$ at the full turgor, the relative water content $(RWC^*)$ at the incipient plasmolysis, the volume of osmotic water$(V_p)$ at the incipient plasmolysis, the volume of symplasmic and apoplastic water$(w_s)$ at the maximum turgor, $V_pV_o, \; V_oW_s, \; W_sD_w, \; V_oF_w$ and the elastic modulus were measured through the pressure chamber (DIK-PC-40 Model) technique with the Williams and Geumgangdaerip soybean cultivar shoots. The original osmotic pressure$(\P $i_{0}$ )$, of the both cultivars shoots were appeared insignificant differences as 8.1 bar and 7.8 bar respectively. The osmotic pressure($\pi$$_{p}$ ) at the incipient plasmolysis was 9.0 bar in Williams and 10.4 bar in Geumgangdaerip. The relative water content(RW $C^{*}$) at the incipient plasmolysis was 86.0 per cent in Geumgangdaerip and 92.6 per cent in Williams. The ratio of volume of osmotic water( $V_{p}$ ) at the incipient plasmolysis to total symplasmic water$(V_o)$ , i.e., $V_p/V_o$ was 83.4 per cent in Geumgangdaerip and 90.4 per cent in Williams. The elastic modulus of Geumgangdaerip shoots showed higher value than Williams$(8.5 $\times$ 10^2bar)$ as $1.6 \times10^5$ bar.r.

• Journal of Life Science
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• v.27 no.10
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• pp.1097-1103
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• 2017

For the artificial induction of the sexual maturation of Anguilla japonica, salmon pituitary extract (SPE) is continuously injected into females, and the eggs obtained from artificial sexual maturation are artificially fertilized with sperms and hatched. However, repeated injection of SPE in the abdominal cavity causes tremendous stress in females, which may prevent their complete sexual maturation and reduce the immune system function, ultimately resulting in death. In addition, the poor quality of the ovulated eggs can reduce the hatching and survival rate of larvae. In the present study, sexual maturation of females was induced by inserting an osmotic (OS) pump containing hormone analogs known to effectively induce sexual maturation into the abdominal cavity of female eels, and the effect of the OS pump on the induced sexual maturation was investigated. Our study results showed that the gonadosomatic index (GSI) was significantly higher in the fish subjected to SPE injection than those subjected to human chorionic gonadotropin (hCG), gonadotropin-releasing hormone analog (GnRHa), and methyl testosterone (MT) injections, either separately or in combination. In addition, a histological analysis showed that the oocytes in the SPE OS pump groups were more mature (entered the nuclear shift stage) than those in the other groups. These results suggest that an osmotic pump containing hormone analogs can be used to induce sexual maturation in female A. japonica artificially.

• Applied Biological Chemistry
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• v.41 no.5
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• pp.372-376
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• 1998

Internal mass transfer during osmotic dehydration of gingers in sugar solution was examined as a function of concentration, temperature and immersion time of those solutions using moisture loss, sugar gain, molality and rate parameter. Influence of osmotic dehydration on browning reaction and texture properties of air dried rehydrated was also evaluated. Increasing the concentration and temperature of sugar solutions increased moisture loss, sugar gain, molality and rate parameter. Water loss and sugar gain were rapid in the first 3 min and then changed gentle slope. Moisture loss during osmotic dehydration using a sugar solution $(60\;Brix,\;80^{\circ}C)$ with 18 min immersion time was 40.05 g moisture/100 g wet ginger which was 52% reduction of initial moisture content in ginger (83.02%, wet basis). The changes of rate parameter were more affected by temperature than by concentration of sugar solution. Minimum browning degree (O.D.=0.027) was carried out by osmotic dehydration in sugar solution $(40\;or\;50\;Brix,\;80^{\circ}C)$ with 15 min immersion time compared to control (O.D.=0.132). Influence of osmotic dehydration on puncture forces of 3 min rehydrated ginger in boiling water were $22{\sim}34%$ of reduction, while blanching treatment had not affected compared to those of control.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.307-312
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• 1989

Internal mass transfer during osmotic dehydration of carrots in sugar solutions was examined as a function of concentration, temperature and immersion time of those solutions using moisture loss, sugar gain, molality and rate parameter. Influence of osmotic dehydration and blanching on browning reaction of vacuum dried carrots(3% MC: wet basis) was also evaluated. Increasing the concentration and temperature of sugar solutions increased moisture loss, sugar gain, molality and rate parameter. Water loss and sugar gain were rapid in first 4 min and then levelled off. The rate of sugar gain and molality changes on temperature was significant in lower concentration$(20^{\circ}\;Brix)$ compared to higher concentration$(60^{\circ}\;Brix)$. The changes of rate parameter were affected by concentration than by temperature of sugar solutions. Moisture loss during osmotic dehydration using a sugar solution $(60^{\circ}\;Brix,\;80^{\circ}C)$ with 20min immersion time was 55.7%. Effect of osmotic dehydration and blanching before vacuum dried to 3% MC(Wet basis) on browning reaction was significant. Minimum browning reaction during vacuum drying was carried out using pretreatments such as osmotic dehydration in sugar solution$(40^{\circ}\;Brix,\;80^{\circ}C)$ with 16 min immersion time(O.D.=0.09) and blanching with 12 min immersion time at $80^{\circ}C$(O.D.=0.31) compared to control(O.D.=1.59).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.26 no.2
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• pp.157-166
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• 1981

Laboratory experiements were conducted to evaluate water uptake and osmotic potential of soybean seeds associated with germinability. Bonus, Wayne, Essex and Pickett were selected for this study. Large and small seeds from the four varieties were included in water uptake measurements at $25^{\circ}C$ There were significant differences in water uptake during germination due to seed size and cultivars at optimum moisture condition, -6 and -15 bars soil moisture. As water stress increased, the water uptake of Pickett and Essex were superior to Bonus and Wayne, and small seeds were superior to large seeds. The seed moisture content at germination was 60.8% on a fresh weight basis under optimum moisture condition. The minimum moisture contents necessary for the germination were 50.2% at -6 bars and 50.9% at -15 bars. There were significant differences among varieties in seed osmotic potential during germination, although these differences depended on imbibition time. The average osmotic potential ranged from -32.0 bars after 4 hours imbibition to -11.2 bars at the beginning of germination. The correlation coefficient between seedling length and osmotic potential was not significant after any period of imbibition, suggesting that osmotic potential is not directly associated with seedling growth. However, osmotic potential is closely related to water uptake capacity of soybean seed.

• Proceedings of the Korean Society of Life Science Conference
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• 2002.12a
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• pp.48-60
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• 2002

Granulocyte-macrophage colony-stimulating factor (GM-CSF) is a cytokine that stimulates the production of granulocytes, macrophages, and white blood cells. The effects of osmotic pressure on secretion of human GM-CSF into the culture medium were investigated in suspension cultures of transgenic tobacco cells. An increase in osmotic pressure caused by the addition of mannitol decreased the cell size index, with the effect being more pronounced when cells were measured wet rather than dry. Increased osmotic pressure enhanced the secretion of hGM-CSF. At 90 g/L mannitol, the maximum concentration tested, hGM-CSF was present in the culture medium at 980 ug/L. As the concentration of mannitol increased, the total amount of protein secreted also increased, but was disproportionately enriched in GM-CSF NaCl, another osmoticum, had very similar effects on cell growth and hGM-CSF production, but did not cause enrichment for hGM-CSF Additionally, protein-stabilizing polymer was added to culture broth to enhance stability of secreted recombinant protein. Finally, above two method were applied together to maximize the productivity.

• Preventive Nutrition and Food Science
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• v.8 no.3
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• pp.230-234
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• 2003

Mass transfer characteristics during osmotic dehydration of carrots were studied as functions of immersion temperature and time, and sugar and salt concentrations. The effect of osmotic dehydration on the degree of browning of air-dried carrots was also evaluated. Increasing the immersion temperature and time, sugar concentration, and salt addition increased water loss, sugar gain, molality and rate of dehydration. The water loss and increases in solids, and molality were rapid in the beginning of the process and then increased slowly during remainder of the process. Increasing 1 or 2% salt concentration in the 40$^{\circ}$Brix sugar solution at 6$0^{\circ}C$ increased water loss and solid gain. Salt addition was not able to significantly affected on water loss and solid gain compare to temperature (40～8$0^{\circ}C$) and sugar concentration (20～60$^{\circ}$Brix) changes due to the low salt concentration. A minimum degree of browning of the air-dried carrots (O.D. = 0.048) could be achieved using binary solutions (40$^{\circ}$Brix sugar solution with 2% salt addition) with 24 min of immersion time compared to control (O.D. = 1.308) or blanching with 24 min of immersion time (O.D. = 0.174).

• Korean Journal of Microbiology
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• v.42 no.4
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• pp.299-305
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• 2006

D-Alaninepeptidase purified from Bacillus amyloliquefaciene CMB01 caused a reduction of survival of Proteus vulgaris, Klebsiella oxytoca, and Staphylococcus aureus placed under the osmotic pressure. D-Alaninepeptidase caused an increase of susceptibility of bacteria to antibiotics. An increased number of malformed cells in bacterial groups exposed to D-alaninepeptidase was observed by scanning electron microscopy. These data suggested that bacterial cells exposed to D-alaninepeptidase resulted in an increase of vulnerability of bacterial cells toward environmental stress, such as osmotic pressure and antibiotic substances.

• Journal of The Korean Association For Science Education
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• v.22 no.3
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• pp.444-454
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• 2002

In this study, we analyzed the explanation of the concepts related to osmotic pressure and semipermeable membrane that were represented in chemistry and biology textbooks of high school and general course of college. There were 4 types of explanation in osmotic pressure and 3 types of semipermeable membrane concept. Students can understand the concepts with different meaning because there are different viewpoints on the explanations of the concepts. We must consider the various types of explanation when we design science textbooks because these confusions disturb students' understanding of the concepts.