• Korean Journal of Human Ecology
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• v.8 no.1
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• pp.15-27
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• 1999

This study investigated characteristics of H.T.P test responses according to home environment variables. The subjects were 183 children in the fifth grade at an elementary school in Taejon. SAS was utilized in order to analyze data using x2 technique. The result of the study were as follows. The more home environment stimuli the children were provided by parents, the more stable in emotion they were. Especially four out of six home environment variables were found significant in helping children become emotionally stable, confident, well-adjusted, and high in achievement. These four variables were language stimulus, social maturity educational resources, and housing environment. It is concluded that children used to be provided with good home environment including language stimulus, social maturity, educational resource, housing environment, and plenty of family activities in order to become emotionally stable, confident, high in achievement, and adjustment.

• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.392-397
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• 1984

These experiments were conducted to investigate general enzymatic characteristics of two forms(glucoamylase I and glucoamylase II) of the purified glucoamylase produced by Rhizopus oryzae. Molecular weights of glucoamylase I and glucoamylase II estimated by Sephadex G-100gel filtration, were approximately 101,000 and 115,000, respectively, and those estimated by SDS-polyacrylamide gel electrophoresis being 120,000 and 127,000, respectively. Isoelectric points of the above enzyme were pH 7.25 and pH 7.75. The optimum temperature was $50^{\circ}C$ and the enzyme was stable below $45^{\circ}C$. Optimum pH of both glucoamylase I and glucoamylase II was about pH 5.0. The stable pH range of them were pH 3.5-8.0 and 4.5-8.0, respectively. Michaelis constants of glucoamylase I and glucoamylase II toward souluble starch were 4.545 mg/ml and 5.560 mg/ml, respectively. $Hg^{++}$, $Pb^{++}$, p-CMB and IAA were inhibitors of glucoamylase I and $Hg^{++}$, $Mn^{++}$, p-CMB and IAA were inhibitors of glucoamylase II.

• Journal of the Korean Chemical Society
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• v.52 no.3
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• pp.322-327
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• 2008

The geometrical structure, binding energy and vibrational frequencies of HOOCl-H2O cluster were investigated with MP2/6-311G(d,p) and MP2/6-311G(2d,2p) methods. The most stable conformer is skew HOOCl-H2O cluster and the binding energy was 46~48kJ/mol. The trans HOOCl-H2O cluster is less stable than skew form, but the binding energy is big enough to stablize the complex. The vibrational frequencies of skew and trans HOOCl-H2O cluster were calculated and compared with the spectrum of HOOCl.

• Mycobiology
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• v.33 no.4
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• pp.223-229
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• 2005

A novel fungal strain Aspergillus sp. L117 that produced acid-stable and thermostable phytase was isolated on basis of the clearing zone on PSM plate and the ability of Na-phytate hydrolysis. The phytase of isolate showed a 3-fold higher activity than that of A. ficuun NRRL3135. The Aspergillus sp. L117 produced maximal level of phytase at initial pH of 5.0 and $30^{\circ}C$. The optimal pH and temperature for phytase activity were 5.5 and $50^{\circ}C$, respectively. The phytase showed totally stable activity after 20 min of exposure between 30 and $90^{\circ}C$, and even at $100^{\circ}C$. The highest level of residual phytase activity was obtained at pH 5.5, and still retained the stability at the broadest pH ranges (2.0 to 7.0) of all the aforementioned phytases. Storage stability of phytase was preserved over 96% of initial activities for 60 days at 4, -20, and $-70^{\circ}C$ and to retain even 70% of the initial activity at room temperature.

• The Korean Journal of Food And Nutrition
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• v.12 no.1
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• pp.85-90
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• 1999

The characcteristics of anthocyanin pigments from crab apple (Malus prunifolia Wild. Borkh. "red fruit") by ethanol extract were investigated at various condition of light temperature sugar, organic acid me-tal ion and pH. The pigments were stable(over the 60%) on the light irradiation throughout 20 days sto-rage period at room temperature and in the pesenc of Al-foil red blue green and yellow cover were rage period at room temperature and in the pesence of Al-foil red blue green and yellow cover were very stable. The pigments also showed high thermal stbility(over the 67% at 115$^{\circ}C$ 10min) at pH2.5 respectively. The pigments with added organic acid greatly increased thickness of red color. The pig-ments with added metal ions at pH 2.5 such as Na+ K+, Mg2+ Ca2+ and Mn2+ were stable throughout 20 days storage period at $25^{\circ}C$. But Cu2+ addition showed the rapidly degradation of the pigments and Al3+ addition induced the color conversion from red to redish violet. The thickness of the red color of anthocyanin pigments increased increased as the pH decreased. These results indicated that crab apple antho-cyanin pigments might be potental source of natural food colorant. colorant.

• Microbiology and Biotechnology Letters
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• v.22 no.5
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• pp.499-506
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• 1994

In order to convert starch to the fermentative sugar, the effect of pullulanase on the saccharification of starch and pullulanase was investigated. The optimum pH and temperature for the enzyme activity of the glucoamylase and the crude pullulanase from Klebsiella pneumoniae NFB-320 were shown to be identical as pH 6.0 and 60$\circC, respectively. The crude pullulanase was stable between pH 5.0~6.5, and up to 40$\circC, whereas the glucoamylase was stable between pH 4.0~6.5, and up to 40$\circC. When pullulanase and glucoamylase were engaged together in the sacchrification of starch, saccharification yield was increased by 3.2% than the yield obtained by glucoamylase, alone. And the two enzymes produced sugar from pulltulan 18 times much higher than the single use of pullulanase.

• Journal of Food Hygiene and Safety
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• v.12 no.1
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• pp.15-19
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• 1997

The stability of monascin yellow pigment isolated from Monascus purpureus was determined over a period of storage for the wide range of pH, various metal ions and antioxidants. The absorption maximum of monascin pigment was 385 nm. Monascin pigment was more stable in acid solutions than in alkaline (pH 9 and pH 11) during storage period. It was also observed the reduction of absorption was occur after 3 days storage. The stability of monascin pigment was not changed by adding the various metal ions of the concentration of 10-4 M, however, it was unstable by adding the Zn2+, Al3+ and Fe3+ of 103- M concentration. The antioxidants. BHA, BHT, cysteine and L-ascorbic acid, have no effects on the stability of monascin yellow pigment. Thus, it may be concluded that the monascin pigment is stable and useful food additives as the natural colorant except for the alkaline food and food containing the Zn2+, Al3+ and Fe3+.

• KSBB Journal
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• v.15 no.4
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• pp.405-407
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• 2000

A novel recovery method was developed to obtain the plant cell and its debris from Taxus chinensis cell cultures By pH control of plant cell cultures plant cell and debris was precipitated. The best pH is between 1.8 and 2.2 to obtain the precipitate of the plant cell and debris. Also paclitaxel is stable in this acidic conditions. This method is very simple an efficient to recover the plant cell and debris from plant cell cultures.

• KSBB Journal
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• v.19 no.3
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• pp.221-225
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• 2004

Bacillus polyfermenticus SCD derived from Bacillus sp., which is commonly called as Bisroot$^{ⓡ}$. The goal of this study, is to Increase stability of Bacillus polyfermenticus SCD in low pH, high temperature and high glucose concentration via three layer coating. The viability of coated Bacillus polyfermenticus SCD increased to 30%, 20%, 14% in the condition of pH 2 4 6 than that of uncoated Bacillus polyfermenticus SCD at 37$^{\circ}C$ for 4 h. Final viability of the coated Bacillus polyfermenticus SCD in 80$^{\circ}C$ increased to 40% than that of uncoated Bacillus polyfermenticus SCD. In high glucose concentration coated Bacillus polyfermenticus SCD is more stable than uncoated about 50%. In conclusion, the three layer coated Bacillus polyfermenticus SCD is very stable for low pH, high temperature and high glucose concentration.

• Bulletin of the Korean Mathematical Society
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• v.26 no.2
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• pp.109-114
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• 1989

This paper deals with the classifying spaces of finite groups. To any finite group G we associate a space BG with the property that .pi.$_{1}$(BG)=G, .pi.$_{i}$ (BG)=0 for i>1. BG is called the classifying space of G. Consider the problem of finding a stable splitting BG= $X_{1}$$^{V}$ $X_{1}$$^{V}$..$^{V}$ $X_{n}$ localized at pp. Ideally the $X_{i}$ 's are indecomposable, thus displaying the homotopy type of BG in the simplest terms. Such a decomposition naturally splits $H^{*}$(BG). The main purpose of this paper is to give the classification theorem in stable homotopy theory for groups with periodic cohomology i.e. cyclic Sylow p-subgroups for p an odd prime and to calculate some universal stable element. In this paper, all cohomology groups are with Z/p-coefficients and p is an odd prime.prime.