• KSBB Journal
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• v.24 no.2
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• pp.207-211
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• 2009

In this study, the sensing membranes for detection of pH and dissolved oxygen(DO) were prepared by immobilizing 6-aminofluorescein or ruthenium complex onto the sol-gel matrixes of GPTMS, MTMS, and TEOS and then recoated with the mixture of hydrophobic sol-gel and graphite for light insulation. The pH and DO sensing membranes recoated with the light insulation layer showed a higher sensitivity than those without light insulation layer. The sensing membranes were immobilized on the wells of 24-well microplate and used to monitor the fluorescence intensity for pH and DO in E.coli JM109 and P.pastoris X-33 fermentation processes. The change of the fluorescence intensity in the DO sensing membrane agreed with the growth patterns of microorganisms, that the membranes are valuable to monitor the DO in fermentation processes. In the case of pH monitoring, the fluorescence intensity has showed good correlation to the off-line pH data, that the pH membranes are valuable to monitor pH values in fermentations.

• Journal of Food Hygiene and Safety
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• v.34 no.1
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• pp.100-105
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• 2019

In this study, viable cells, coliforms and food poisoning bacteria were identified according to the pH levels of the coagulant and immersion liquid during each stage in the production of konjac, and storage stability was confirmed for 3 months. A considerable number of bacteria were found in the raw material, or powdered konjac (Amorphophallus konjac), as well as in the processing water. However, it has been shown that the plastic package were safe from microorganisms. Due to the high pH of the added coagulant [2.0% $Ca(OH)_2$], no contaminating bacteria were observed after konjac jelly formation. Coliforms were not detected any of the tested steps. During the molding process, the pH of konjac was adjusted to 9.5 ~ 12.5 at intervals of 0.5, and the number of bacteria was determined. As a result, no bacteria were detected in the alkaline range above pH 11.5. The pH of the immersion liquid was adjusted to 10.0 ~ 12.5, and after hardening, the konjac were stored at room temperature for 12 weeks. As a result, no bacteria, Escherichia coli or other food poisoning bacteria were detected at pH 11.5 or higher. Based on these results, it is expected that when the pH levels of the konjac and its immersion liquid are maintained at 11.5, it should be possible to keep the product for 3 months without additional sterilization process.

• Journal of the Institute of Electronics and Information Engineers
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• v.53 no.2
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• pp.117-122
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• 2016

Recently, the detection of pH with real-time and in vivo has been focal pointed in the environmental or medical fields. In this work, we developed the pH sensor using graphene sheet. Graphene has high biocompatibility. We fabricated flexible solution-gated field-effect transistors (SGFETs) on graphene sheet transferred on the polyethylene terephthalate (PET) substrate to detect pH in electrolyte solution. The gate length was $500{\mu}m$ and the gate width was 8 mm. We evaluated the current-voltage (I-V) transfer characteristics of graphene SGFETs in pH solution. The drain-source current ($I_{DS}$) and the gate-source voltage ($V_{GS}$) curves of graphene SGFETs were depended on pH value. The Dirac point of graphene SGFETs linearly shifted to the positive direction about 19.32 mV/pH depending on the pH value in electrolyte solution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.212-218
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• 2006

Changes of paralytic shellfish poison (PSP) contents, toxicity and toxin composition with pH and storing periods at different temperature in toxic blue mussel, Mytilus edulis, were tested by using fluorometric HPLC method. Toxicity at pH 3 was the highest as 14.1 MU/g $(100\%)$ and showed 12.9 MU/g $(92.1\%)$ at pH 5, 9.0 MU/g $(63.8\%)$ at pH 7, 3.6 MU/g $(25.5\%)$ at pH 9 and 0.8 MU/g $(5.7\%)$ at pH 10 which suggested PSP was unstable at alkaline conditions. The decrease in toxicity during storage days was depend on pH and temperature. The toxicity markedly decreased until during the first S day storage $(19.9\~65.3\%)$ at all pH (3, 5, 7, 9) and temperature (30, 5, $-20^{\circ}C$), but, slightly decreased after then till to 30 days. C group toxin (C1 and C2) was the major components and other toxins such as GTX 1,2,3,4, STX and dcSTX were detected. Among the 8 toxins, GTX1,4, dcSTX and STX were firstly decreased according to the decreasing the toxicity at all processing conditions. The toxicity in blue mussel (14.1 MU/g) were able to remove by heating over 10 minutes at pH higher than 7.

• Proceedings of the KSME Conference
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• 2008.11b
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• pp.2415-2418
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• 2008

Polydiacetylenes (PDAs) are very attractive chemical substances which have distinctive features of color change and fluorescence emission by thermal or chemical stress. Especially, when PDAs contact with solutions of a particular pH, such as a strong alkaline sodium hydroxide (NaOH) solution or a strong acidic hydrogen chloride (HCl) solution, PDAs change their color from non-fluorescent blue to fluorescent red. In this study, we propose a novel method to detect alkaline pH using PDAs and NaOH solutions by hydrodynamic focusing on a microfluidic chip. Preliminary results indicate that the fluorescent intensity of PDAs increases in respond to the NaOH solution concentrations. Also, the fluorescence is quenched back when the PDAs are in contact with a HCl solution. These results are useful in a microfluidic PDA sensor chip design for pH detection.

• Journal of Sensor Science and Technology
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• v.10 no.6
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• pp.317-327
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• 2001

In this paper, we proposed a new detection method of pH image to effectively measure a 2-dimensional pH distribution of test materials by irradiating an frequency modulated light to LAPS using a reticle. It could measure simultaneously signals in one line by applying a modulated light having difference frequency for each pixel using a frequency modulating reticle, and calculating an amplitude with respect to a frequency component by the light source. To experiment the proposed method, we designed and implemented a reticle considering of a LAPS's characteristic, and reconstructed an image by frequency analysis using the implemented reticle and test pattern image. As a result, we verified that the proposed method using the reticle was able to detect 30 times faster for a $30{\times}30$ pixels pH image having a PSNR of 22-24 [dB] than conventional method.

• Journal of Food Hygiene and Safety
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• v.19 no.4
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• pp.198-202
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• 2004

It was carried out to compare the relationship of EEC 4-plate test method and Charm II test method by HPLC. 46 only tetracyclines, 4 only sulfonamides, 4 sulfonamides+tetracyclines, one amphenicols+tetracyclines, and one amphenicols+sulfonarnides+tetracyclines, it was detected on 71 porks of EEC 4-plate positive or Charm II positive by HPLC. In case of sulfonamides and chloramphenicols, two test methods had related with each other, but had no relation in tetracyclines. Also, it was $10.5\%(6/57)$ tetracyclines, $81.8\%(9/11)$ chloramphenicols that were EEC 4 plate positive or Charm II positive, but not detectrd by HPLC. Consequently, EEC 4-plate test method and Charm II test method were suitable by screening test on antibiotics and sulfonamides etc.

• Applied Chemistry for Engineering
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• v.20 no.4
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• pp.370-374
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• 2009

A double-layer optical sensing membrane has been fabricated to measure the concentration of dissolved oxygen (DO) and pH value simultaneously. (tris(4,7-diphenyl-1,10-phenanthroline (Rudpp) ruthenium(II)) as a DO sensitive dye has been mixed in the methyl trimethoxy silane (MTMS) sol-gel solution and coated onto one well in a 24-well microtiter plate. On the DO-sensing layer the GA (3-glycidoxypropyl trimethoxy silane (GPTMS), 3-aminopropyl trimethoxy silane (APTMS)) sol-gel solution mixed with 8-hydroxypyrene-1,3,6-trisulfonic acid trisodium salt (HPTS) has been coated and used to measure pH values. The double-layer sensing membrane was affected by ionic strength and temperature. The double-layer sensing membrane for DO and pH has been applied to online monitor in microorganism cultivation processes and showed a good performance.

• Journal of Radiation Protection and Research
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• v.36 no.2
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• pp.71-78
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• 2011

Yeong-Gwang N.P.P Private Environment Supervisory Organization analyzed over 3,000 samples including 10 marine and 24 land samples from the year 2,000 to 2009. According to the results of the analysis, artificial nuclides that resulted from the effect of Yeong-Gwang Nuclear Power Plant operations were not detected in most samples. However, from the rain and seawater samples, which were taken from inside the plants such as the intake, the discharge and the observatory, $^3H$ was detected although it was below the regulation level. The $^3H$ concentration detected in the rain taken from the observatory, by the yearly average criterion, was 30.5~40.0 $Bq{\cdot}L^{-1}$, which is around 20 times the $^3H$ concentration detected in the surroundings of the power plants, but it is 0.1% of the regulation level of 40,000 $Bq{\cdot}L^{-1}$. Also, $^3H$ concentration detected in the seawater taken from the intake and the discharge, by the yearly average criterion, was 2.75~17.8$Bq{\cdot}L^{-1}$, which means the concentration detected in the discharge is about 140~280% higher than that detected in the intake except the year 2006. Based on these results, it was determined that, although lower than the regulation level, the $^3H$ in gas and liquid form detected in the rain and seawater sampled from the observatory and the discharge was released into the environment from the power plants. Therefore, regular monitoring and analysis is required on the level of $^3H$ in the observatory and the discharge.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.480-486
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• 2002

Six strains of intestinal pathogenic bacteria were inoculated into kimchi at the preparation time, and the influence of kimchi fermentation on the growth of these pathogenic bacteria was investigated. The population of coliform bacteria in the kimchi raw materials, and its changes in the kimchi sample during fermentation were also determined. Among the raw materials, highest populations of coliform bacteria were detected in ginger and green onion, followed by Chinese cabbage, red pepper, and garlic. Populations of pathogenic bacteria (inoculated strains) and coliform bacteria in kimchi decreased as pH decreased with fermentation. Coliform bacteria disappeared at pH 3.9 in Chinese cabbage kimchi samples. Clostridium perfringens ATCC 13124, Listeria monocytogenes ATCC 19111, Salmonella typhimurium KCTC 1625, Staphylococcus aureus KCTC 1621, Vibrio parahamolyticus ATCC 27519, and Escherichia coli O157 H:7 ATCC 43894 were not detected at pH values less than 4.1, 3.7, 3.8, 3.8, 3.7, and 3.7 in Chinese cabbage kimchi, and at pH values less than 4.5, 4.0, 4.2, 4.2, 4.2 and 4.1 in mustard leaf kimchi, respectively. The juice of mustard leaf and allyl isothiocyanate exhibited high antimicrobial activities on the pathogenic bacteria, whereas the lowest on lactic acid bacteria. These results indicated that fermentation is useful to improve the safety of kimchi, and the antimicrobial effect of mustard leaf kimchi is mainly due to the major pungent compound of mustard leaf, allyl isothiocyanate.