• Korean Journal of Weed Science
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• v.11 no.2
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• pp.117-121
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• 1991

This experiment was conducted to identify the relationships of concentration with phytotoxic rate of dinitroamide and acid amide herbicides which have showed the longest residual period in soil. Four herbicides treated showed greater inhibition on roots than shoots, greater inhibition by herbicides was obtained for Italian ryegrass than for Radish. Nitralin, pendimethalin, and ethalfluralin at 0.01ppm gave about 20% inhibition of Italian ryegrass roots, whereas about 47% inhibition was obtained with napropamide. Fifty percent inhibition($I_{50}$) of roots and shoots of Italian ryegrass was 0.036 and 0.132ppm for nitralin. 0.063 and 0.097ppm for pendimethalin. 0.042 and 0.092ppm for ethalfluralin. 0.027 and 0.071ppm for napropamide respectively. On the other hand, $I_{50}$ of roots and shoots of Radish was 1.028 and over 10ppm for nitralin. 1.925 and 4.885ppm for pendimethalin, 2.669 and over 10ppm for ethalfluralin, and 0.515 and over 10ppm for napropamide respectively. There was positive correlation between the concentration of herbicides and growth inhibition of Italian ryegrass and radish.

• The Journal of Korean Academy of Prosthodontics
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• v.58 no.3
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• pp.201-206
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• 2020

Purpose: The purpose of this study is to evaluate the antimicrobial activity on the dental bur with fluoride for S. mutans. Materials and methods: 0 ppm, 300 ppm, 500 ppm, 1,000 ppm, 1,450 ppm fluoride ion is added to a specimen. S. mutans was incubated for 24 hours, the number of S. mutans were counted. Kruskal-Wallis and MannWhitney analysis were used SPSS 25.0 (IBM SPSS 25.0, Chicago, IL, USA). Results: The mean S. mutans counts of 0 ppm, 300 ppm, 500 ppm, 1,000 ppm, and 1,450 ppm were 374.0 ± 12.6, 251.0 ± 66.7, 111.4 ± 35.6, 41.6 ± 11.7 and 13.2 ± 4.6, respectively. All groups except the control and 300 ppm showed statistically significant. Conclusion: Thus, more than 500 ppm fluoride ion showed the statistically significant antimicrobial activity. 1,450 ppm group showed the highest antimicrobial activity. This study showed the clinical possibility for dental caries protection and antimicrobial activity of dental bur.

• Journal of Practical Agriculture & Fisheries Research
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• v.17 no.1
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• pp.157-162
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• 2015

The result of respiration amount on the growth step of P. ostreatus shows as follows. On the early and middle mycelial culture step, respiration amount per minute in the 16 bottles(850cc) maintained 184.75ppm, 185.8ppm respectively. Therefore we are able to calculate how much fresh air replace in the growth chamber for optimization optimal CO₂ amount. This means early respiration amount was increased than middle a little on the proceeding mycelial culture. On the early, middle, last and post harvest growth step, the respiration amount per minute in the 16 bottles (850cc) maintained 154.5ppm, 148.1ppm, 157.1ppm and 101.6ppm respectively.

• Applied Biological Chemistry
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• v.22 no.3
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• pp.160-165
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• 1979

This study was carried out to investigate effects of iron content on the quality of soy sauce, bean paste and red pepper paste, and to elucidate the origin of iron and change of the contents during production processes. For the first step, the iron contents in commercial soy sauce and changes of the contents during brewing process were determined. The results obtained were as follows. 1, Iron contents of raw materials were 108 ppm in soy bean, 133ppm in defatted soy bean, 79 ppm in wheat, 5 ppm in sodium chloride, 58 ppm in seed koji, 300-2000 ppm in spore of Aspergillus oryzae, 240 ppm in wheat gluten, 20 ppm in sodium carbonate (above figures were of dry weight basis), 6 ppm in hydrochloric acid, 18 ppm in caramel and 0.3ppm in brewing water respectively. 2, Iron contents in koji were 200-240 ppm (as dry weight basis) and increased, more or less, in progress of koji-making period. 3. Iron contents in the mashes during fermentation were 40 rpm after 1 month, 43-47 ppm after 3 months and 49-62ppm after 6 months. 4. In chemical soy sauce, the iron content was 159 ppm after hydrolysis of wheat gluten with hydrochloric acid, and 184 ppm after neutralization. 5. Higher iron contents were detected both in fermented and chemical soy sauce when the concentration of total nitrogen increased, but the levels were higher in chemical soy sauce than in fermented one at the same concentration of total nitrogen. 6. In the case of fermented soy sauce, the iron content in the filtrate was decreased by press-filtration, but no significant change was found between before and after heat-sterilization. 7. Iron contents in commercial soy sauce were varied with the producers, however, the average value was 62.7 ppm as calculated as 1.0 percent of total nitrogen. And the average level of iron in home-made soy sauce produced by conventional method was 37.68 ppm.

• 대한공업교육학회지
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• v.35 no.2
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• pp.204-223
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• 2010

The purpose of this study was to investigate the high temperature creep behavior of anisotropic Zr-2.4%Nb alloy which includes the hydride. To minimize the effect of the anisotropy and to achieve the bi-axial stress condition, SP creep test was performed using the Zr alloys which have the 50 ppm, 100 ppm and 200 ppm hydride. Each SP creep curve was obtained and compared. While the creep degradation of 50 ppm and 100 ppm hydride specimens was clearly found, the degradation of 200 ppm was not cleared. By the comparison of SP creep constant and stree exponent, this fact was confirmed. As the degradation of 50 ppm and 100 ppm hydride was processed, the SP creep constant was decreased and the stress exponet was increased. However, while the SP creep constant of 200 ppm hydride was decreased, the stree exponent was decreased. Finally, it was confirmed that the creep degradation of 200 ppm was not found. In conclusion, the hydride was the major parameter to control the hight temperature creep degradation of Zr alloy.

• Analytical Science and Technology
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• v.12 no.6
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• pp.534-539
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• 1999

The major mycotoxins were detected from wheat(Triticum aestivum L.), soybean(Glycine max Merr.) and com(Zea mays L.), infected postharvest phathogens, Penicillium, Aspergillus and Fusarium. Analyses of the major mycotoxins were conducted using HPLC analysis. Detected Penicillium mycotoxins of infected cereals were brefeldin A with amount ranged from 3.1 to 1240 ppm, citreoviridin with amount ranged from 40 to 80 ppm, griseofulvin with amount ranged from 3.6 to 26.0 ppm, citrinin with amount ranged from 0.3 to 4.0 ppm and patulin with amount ranged from 420 to 3800 ppm. Aspergillus toxins of infected postharvest wheat, soybean and corn were ochratoxin A with amount of 730 ppm, 12.4 ppm and 310 ppm, respectively.

• Journal of the Korean Society of Food Culture
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• v.20 no.2
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• pp.214-220
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• 2005

Seasoning oil (SO) for Chinese dish was manufactured from the combination of Maillard reaction for methionine and xylose with autoclaving method. Volatile compounds were determined by GC, GC-MSD for this SO and 3 kinds of seasoning jajang samples which was obtained from restaurant. From this SO 61 kinds-404.92ppm volatile compounds were separated and identified. And from 3 samples of restaurant, 39 kinds-333.52ppm, 42 kinds-330.01ppm, 42 kinds-393.18ppm obtained respectively. Major volatile components of SO were diallyl disulfide, pentane, diallyl trisulfide, t,t-2,4-decadienal and zinngiberene. Those contents were 40.15ppm, 32.32ppm, 19.57ppm, 15.06ppm and 13.23ppm, respectively. Major volatile components in 3 kinds samples were pentane, propenal, hexanal, t-2-heptanal, 2,4-heptadienal, t,t-2,4-decadienal and unknown components. The volatile components of SO were very similar to 3 samples,

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.863-866
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• 1994

This study was carried out to estimate aluminum contents of commercial beverage foods by atomic absorption spectrophotometer. The contents of aluminium in drinking yogurt, curd yogurt, fruit beverage, carbonated beverage, fruit canned food and commerical teas ranged from 161.667 to 173.333ppm 139, 300 to 293, 925ppm, 1.481 to 7.130 ppm, 1.803 to 6.026ppm, 4.600 to 7.053ppm 194.437 to 846.056 ppm, respectively.

• The Korean Journal of Ecology
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• v.13 no.3
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• pp.173-180
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• 1990

The contents of Pb and CD measured with the barks of Pinus densiflora in Seoul area, Yangjaedong area near the Kyungbu-highway, Mt. Keryong and Mt. Seolak area, from Sep. to Ock. in 1988. Pb contents in Seoul area were 17.8 ppm at Changkyungkung, 17.1 ppm at Chongamdong, 13.2 ppm at Mt. Kwanak, 7.6 ppm at Mt. Dobong and 3.7 ppm at Mt. Surak. Except Mt. Kwanak, the difference between areas of central and mountains in Seoul were high significant. Mt Seolak area also showed variations in Pb contents from 16.8 ppm to 32.1 ppm according to studied sites. Cd contents in Seoul area were 0.47 ppm at Changkyungkung, 0.65 ppm at Chongamdong, 0.61 ppm at Mt. Kwanak, 0.52 ppm at Mt. Dobong, 0.47 ppm at Mt. Surak. Therefore, Cd contents in Seoul area exhibited more variations between sampling plots than between the areas of central and mountains in Seoul. Mt Seolak area also showed variations from 0.20 ppm to 0.34 ppm in Cd contents, and it was the lowest in all the studied area.

• Journal of Food Hygiene and Safety
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• v.1 no.1
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• pp.51-56
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• 1986

In the particular area the heavy metal concentrations in the soil were determined and compared to the contents in vegetables which were grown on the soil. Simultaneously the degree of contamination was examined. Samples were collected from Chinese cabbage, radish and Altari-mu, together with the soil on which the three kinds of vegetables have grown. The sites of samples collection were Jinguan-sa(non-polluted area) and Sangaedong(polluted area). The contents of cadimium, copper, lead and zinc were determined by means of atomic absorption spectro-photometer. The results obtained were as follows; 1. In soils, the average contents of heavy metal in Jinguan-sa area (Cd; 0.15ppm, Cu; 0.15ppm, Zn; 11.5ppm) were lower than those in sangye-dong(Cd; 0.26ppm, Cu; 13.0ppm, Zn; 17.1ppm). 2. In vegetables, the average have metal contents in Jinguan-sa were cadmium; 0.11ppm, copper; 5.29ppm, zinc; 18.75ppm and the average contents in Sangye-dong were cadmium; 0.16ppm, copper; 6.64ppm, lead; 0.14ppm, zinc; 15.01ppm. 3. The contents of lead showed zero ppm in Jinguan-sa area(soil and vegetables). In vegetables difference in concentration of heavy metals was not observed between reclaimed area and non reclaimed area. Statistical analysis showed that no correlation in the heavy metal concentrations between those in soils and in vegetables.