• Analytical Science and Technology
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• v.11 no.2
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• pp.105-111
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• 1998

The biodegradabilities of surfactants were measured for shampoos and powder detergents for clothing(six kinds of each) in domestic market at present. Also the phosphates that cause of eutrophication and heavy metals to have a direct effect on human body were measured. Analysis results show that though they all come up to KS(Korean Industrial Standards), samples containing plenty of sodium ${\alpha}$-olefin sulfonate(AOS), linear alkyl benzene sulfonate(LAS) and synthetic sodium lauryl etoxylate sulfonate (SLES) have the lower biodegradability than the others. It was found that these samples were petroleum surfactants, and the lower biodegradability than surfactants extracted naturally. The contents of phosphates and heavy metals in the samples were under the regulation limits for the cosmetic standards.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.4
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• pp.602-609
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• 2012

Burkholderia anthina R-4183, Burkholderia diffusa R-15930 and Burkholderia stabilis LMG 14294 isolated from green house soils (Gongju-Gun area, South Korea) were characterized and their phosphate solubilizing ability was assessed. Under in vitro culture conditions, all three species were proved to be effective in solubilizing phosphates in varying degrees. Strain Burkholderia anthina exhibited the highest phosphate solubilization in NBRIP medium ($665{\mu}g\;ml^{-1}$) followed by Burkholderia diffusa ($630{\mu}g\;ml^{-1}$) and Burkholderia stabilis ($578{\mu}g\;ml^{-1}$). However, solubilization of $FePO_4$ and $AlPO_4$ was found to be poor in all the strains. Acidification by means of gluconic and oxalic acids accumulation in the culture medium could be the possible mechanism responsible for phosphate solubilization. Glucose at the rate of 3% was found be the best carbon source for Burkholderia anthina while other two Burkholderia species showed maximum phosphate solubilization at 2% of glucose. In the case of nitrogen sources, ammonium and nitrate were equally effective in solubilizing phosphates by Burkholderia species. Despite a slight decrease in phosphate solubilization observed at increasing temperature, all three Burkholderia species could withstand a temperature of $30-35^{\circ}C$, pH at the range of 7-9 and the presence of NaCl (up to 2.5%) without much compromising the phosphate solubilization. As shown with potted mung bean seedlings, all the three isolates could enhance soil fertility and plant growth indicating their great potential to be used as bio-inoculants.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.21 no.4
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• pp.169-174
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• 2011

Nanoscale-biodegradable behaviors of synthesized biphasic calcium phosphates (BCP) powders were characterized using X-ray diffraction (XRD), lattice parameter, and field emission microscopy (FE-SEM). The calcined BCP powders in vitro tested in Hank's balanced salt solution (pH = 7.4, $36.5^{\circ}C$) for 3 weeks. The calculated unit cell parameters for BCP have shown lattice distortion and expansion as irregular changes in the a and c-axis after in vitro.

• Journal of the Korean Dietetic Association
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• v.6 no.2
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• pp.108-116
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• 2000

The purpose of this study was to investigate the relationship among calcium intake, blood parameters related with bone metabolism, and serum lipids in healthy adults on self-selected diet. Subjects were consisted of 40 female college students residing in Chungnam. Anthropometric measurements, dietary intake measurements and blood collection were conducted. Serum concentrations of total protein, albumin, alkaline phosphates, leucine amino peptidase, BUN, calcium, inorganic phosphorus, and lipids were measured by biochemical analyzer and ICP spectrometer. The results were as follows. The mean age of subjects was 22.34 years and weight, height and BMI were 52.89kg, 161.29cm and 20.34, respectively. The daily mean energy and calcium intakes were 81.75% and 64.38% of RDA. The mean animal 1:2. The mean serum concentrations were 6.54g/dl(total protein), 4.12g/dl(albumin), 123.24U/(alkaline phosphates), 36.59U/l(leucine amino peptidase), 8.26mg/dl(calcium), 3.29mg/dl(inorganic phosphorus), 60.73mg/dl(triglyceride), 138.49mg/dl(total cholesterol), 65.95mg/dl(HDL-cholesterol), and 60.39mg/dl(LDL-cholesterol). There were no significant differences among calcium intake, bone metabolism parameters, and serum lipids when analyzed by Pearson's correlation coefficient. More systematic studies are required to investigate the roles of calcium in healthy persons on self-selected diets containing different levels of calcium.

• Molecules and Cells
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• v.22 no.1
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• pp.97-103
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• 2006

Phosphoinositides are critical regulators of ion channel and transporter activity. There are multiple isomers of biologically active phosphoinositides in the plasma membrane and the different lipid species are non-randomly distributed. However, the mechanism by which cells impose selectivity and directionality on lipid movements and so generate a non-random lipid distribution remains unclear. In the present study we investigated which structural elements of phosphoinositides are responsible for their subcellular location and movement. We incubated phosphatidylinositol (PI), phosphatidylinositol 4-monophosphate (PI(4)P) and phosphatidylinositol 4,5-bisphosphate ($PI(4,5)P_2$) with short or long acyl chains in CHO and HEK cells. We show that phosphate number and acyl chain length determine cellular location and translocation movement. In CHO cells, $PI(4,5)P_2$ with a long acyl chain was released into the cytosol easily because of a low partition coefficient whereas long chain PI was released more slowly because of a high partition coefficient. In HEK cells, the cellular location and translocation movement of PI were similar to those of PI in CHO cells, whereas those of $PI(4,5)P_2$ were different; some mechanism restricted the translocation movement of $PI(4,5)P_2$, and this is in good agreement with the extremely low lateral diffusion of $PI(4,5)P_2$. In contrast to the dependence on the number of phosphates of the phospholipid head group of long acyl chain analogs, short acyl chain phospholipids easily undergo translocation movement regardless of cell type and number of phosphates in the lipid headgroup.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.5
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• pp.394-400
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• 1990

In the previous paper, we reported that the bacteriostatic effect of condensed phosphate. The present study was intended to observe influence of various environmental factors on the bacteriostatic effect of condensed phosphates in the laboratory media, in order to get the information on the possibility to use the phosphate as food preservative. Bacteriostatic effect of sodium polyphosphate was not reduced by the heating at 100 for 1 hour, but it was considerably decreased by heating at $121^{\circ}C$ for 15 min and the phosphate sensitivity of bacteria was increased by freezing and heating. On the other hand, the strong bacteriostatic activity of condensed phosphate was observed below pH 6.5 in nutrient broth culture, and the activity was decreased by the addition of $CaCl_2$, KCl and $MgSO_4$.

• Journal of the Korean Ceramic Society
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• v.18 no.3
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• pp.192-200
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• 1981

This study deals with the low temperature ($25^{\circ}C$-$600^{\circ}C$) properties of Kaolin-Phosphate-water systems. Phosphoric acid, mono aluminum phosphate, mono ammonium phosphate, the mixture of phosphoric acid and mono aluminum phosphate, and the mixture of phosphoric acid and mono ammonium phosphate were used to characterize the M.O.R. of the systems with to quantity of phosphates, curing time, and firing temperature. Firing shrinkage, viscosity, surface tension, DTA, TGA, and X-ray diffraction patterns were also measured in order to investigated the factors of strengthening. The results of this study were summarized as follows: 1. The M.O.R. of kaolin-phosphate systems were stronger than that of Kaolin-water system at room temperature or low temperature($25^{\circ}C$-$600^{\circ}C$). Though it was increased according to the longer curing time, the higher temperature, and the more addition of phosphate, the M.O.R. were decreased in the case of 10 wt% phosphate addition in the system of phosphoric acid, mono aluminum phosphate and phosphoric acid-mono aluminum phosphate. 2. When the concentration of Phosphate was at 4 wt%, the M.O.R. of specimen cured at $25^{\circ}C$ and added to the phosphoric acid was strongest among the specimens in added to the others phosphates. Whereas, when the concentration of phosphate was above 6wt%, the M.O.R. of specimen cured at $25^{\circ}C$ and added to the phosphoric acid mono ammonium phosphate system cured at $25^{\circ}C$ was the strongest. 3. The M.O.R. of the specimen heated, in the temperature range of 15$0^{\circ}C$-1$600^{\circ}C$, and added to the mixture of phosphoric acid-mono aluminum phosphate system or phosphoric acid-mono ammonium phosphate system was stronger than that of specimen added to Phosphoric acid, mono-aluminum Phosphate or mono-ammonium phosphate alone. 4. The bonding force of phosphate binders was more closely related to surface tension than viscosity and it tended to be inversely proportional to surface tension. The bonding force after heating treatment seemed to be caused by the change of structure of phosphate according to heating.

• Journal of the Mineralogical Society of Korea
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• v.23 no.4
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• pp.395-402
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• 2010

Mineralogical characterization was performed for the mineral assemblages precipitated at the boundary between limestone bedrock and bat guano deposits in the Gossi Cave, Korea. Francoanellite, taranakite, ardealite, brushite and monetite are observed as phosphate minerals and gypsum and a small amount of barite as sulfate minerals in the guano deposits. With the increase of depth, phosphates are changed as following sequence: taranakite ${\rightarrow}$ francoanellite ${\rightarrow}$ ardealite ${\rightarrow}$ brushite ${\rightarrow}$ monetite. This sequence indicates that the major parameters controlling the physico-chemical conditions under which these mineral assemblages were deposited are pH and relative humidity.

• Food Science of Animal Resources
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• v.44 no.4
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• pp.849-860
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• 2024

The use of natural ingredients in meat processing has recently gained considerable interest, as consumers are increasingly attracted to clean-label meat products. However, limited research has been conducted on the use of natural substitutes for synthetic phosphates in the production of clean-label meat products. Therefore, this study aimed to explore the potential of oyster shell powder as a substitute for synthetic phosphates in pork patties cured with Chinese cabbage or radish powders. Four different groups of patties were prepared using a combination of 0.3% or 0.6% oyster shell powder and 0.4% Chinese cabbage or radish powder, respectively. These were compared with a positive control group that contained added nitrite, phosphate, and ascorbate and a negative control group without these synthetic ingredients. The results showed that patties treated with oyster shell powder had lower (p<0.05) cooking loss, thickness and diameter shrinkage, and lipid oxidation than the negative control but had lower (p<0.05) residual nitrite content and curing efficiency than the positive control. However, the use of 0.6% oyster shell powder adversely affected the curing process, resulting in a decreased curing efficiency. The impact of the vegetable powder types tested in this study on the quality attributes of the cured pork patties was negligible. Consequently, this study suggests that 0.3% oyster shell powder could serve as a suitable replacement for synthetic phosphate in pork patties cured with Chinese cabbage or radish powders. Further research on the microbiological safety and sensory evaluation of clean-label patties during storage is required for practical applications.

• Journal of Animal Science and Technology
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• v.45 no.2
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• pp.309-318
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• 2003

In order to improve the quality of low-grade seasoned ribs, kiwi powder, pear powder and phosphates were studied. To seasoned ribs, 0.1%, 0.3% or 0.5% of kiwi powder was added and their MFI(Myofibrillar Fragmentation Index) values were 341.4, 368.3 and 405.1, respectively. As the amount of kiwi increased, MFI value increased(p<0.001). Also, when 0.5%, 1.0% or 3.0% of pear powder was added to seasoned ribs, their MFI values were increased as the addition levels of pear powder increased. As the amount of kiwi and pear powder were increased, WHC(Water Holding Capacity) decreased(p<0.001). On the other hand, as the amount of phosphates added increased, WHC increased. In drip loss, as the amount of kiwi and pear powder increased, it increased. However, drip loss was decreased as the amount of phosphates increased. For meat color, ‘L’ values of pear treatment groups were similar to those of control and ‘a’ values were higher in the treatment groups of 0.1${\sim}$0.3% kiwi powder, 0.5${\sim}$1.0% pear powder and 0.3${\sim}$0.5% phosphate than those of control. In sensory evaluation, treatment group of 0.3% kiwi powder and 0.5% phosphate showed the highest values in juiciness, tenderness and acceptability among the treatments(p<0.01).