• Korean Journal of Microbiology
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• v.49 no.4
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• pp.343-352
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• 2013

In this study, we have evaluated the effect of efficient microorganisms on odor-removal efficiency and early stabilization of the burial sites. We have developed an efficient microorganism designated as 'KEM' which have the ability to degrade organic compounds and remove odor effectively. Other efficient microorganisms already used on site, such as EM and Bacillus sp., were also compared. We preceded these experiment using lab-scale reactors under three conditions (control, only media and only body) and comparing the effect of with or without the application of tree efficient microorganisms separately. Analysis was focused on eight components (ammonia, TMA, $H_2S$, methyl mercaptan, dimethyl sulfide, dimethyl disulfide, $CO_2$ and $CH_4$), and as a result, efficient microorganisms were shown efficiency in the removal of ammonia and methyl mercaptan. The applied KEM decayed up to 71.2% of the buried meat. We were unable to observe significant differences in microbial communities between efficient microorganisms-treated and non-treated reactors due to the large presence of microorganisms in both soil and carcasses. However, it was possible to observe the effect on odor control and decay rate through the application of efficient microorganisms.

• Korean Journal of Microbiology
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• v.47 no.1
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• pp.22-29
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• 2011

Rhodopsin is a membrane protein with seven transmembrane region which contains a retinal as its chromophore. Although there have been recently reports on various photo-biochemical features of rhodopsins by a wide range of purifying and measurement methods, there was no actual comparison related to the difference of biochemical characteristics according to their physical environment of rhodopsins. First, proteorhodopsin (PR) was found in marine proteobacteria whose function is known for pumping proton using light energy. Second one is Anabaena sensory rhodopsin (Nostoc sp.) PCC7120 (ASR) which belongs to eubacteria acts as sensory regulator since it is co-expressed with transducer 14 kDa in an operon. In this study, we applied two types of rhodopsins (PR and ASR) to various environmental conditions such as in Escherichia coli membranes, membrane in acrylamide gel, in DDM (n-dodecyl-${\beta}$-D-maltopyranoside), OG (octyl-${\beta}$-D-glucopyranoside), and reconstituted with DOPC (1,2-didecanoyl-sn-glycero-3-phosphocholine). According to the light-induced difference spectroscopy, rhodopsins in 0.02% DDM clearly showed photointermediates like M, and O states which respond to the different wavelengths, respectively and showed the best signal/noise ratio. The laser-induced difference spectra showed the fast formation and decay rate of photointermediates in the DDM solubilized samples than gel encapsulated rhodopsin. Each of rhodopsins seemed to be adapted to its surrounding environment.

• Journal of Bio-Environment Control
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• v.25 no.4
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• pp.262-269
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• 2016

The objective of this study was to evaluate the effect of storage temperature on fruit quality attributes and physiological disorders including peel blackening in 'Sangjudungsi' persimmon (Diospyros kaki Thunb.) fruit stored in air at -1, 0.5 or $3^{\circ}C$ for up to 3 months. Higher storage temperature reduced ethylene production but not respiration rate, compared with lower storage temperature. Flesh firmness decreased continuously as storage time passed but firmness was reduced rapidly in the fruits stored at higher storage temperature. Fresh weight loss increased at higher storage temperatures. Soluble solids content was higher at lower storage temperature than at higher storage temperature. All color variables ($L^*$, $a^*$, $b^*$) were reduced by lower storage temperature, compared with higher storage temperature, regardless of tissue regions. Fruit softening increased as storage duration advanced and with the increase in storage temperature. Results indicated that the 'Sangjudungsi' persimmon fruits stored at higher storage temperature ($3^{\circ}C$) could not retain fruit quality properly on account of lower flesh firmness and higher incidence of peel blackening and fruit decay, compared with lower storage temperature.

• Korean Journal of Plant Resources
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• v.19 no.5
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• pp.606-611
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• 2006

Decay during soybean sprout culture detracts their quality as well as increases their production costs. This study was done to determine the effects of acetic and propionic acids on growth and morphological characters of the sprouts. The soybean seeds of 3 cultivars (cv. Eunhakong, Pungsannamulkong and Orialtae) imbibed for 2 minutes at their different concentrations (0, 0.1 and 0.2%) were soaked for 6 hours in 4 ppm BA solution after the first 5.5 hour water imbibition and 0.5 hour aeration, and cultured at $20^{\circ}C$. On the 6th day, harvested soybean sprouts were classified into 4 categories on the base of hypocotyl length;>7cm, 4 to 7cm,<4cm and not germinated, and their morphological characters, fresh weights, lesion spots on cotyledons were measured or analyzed. The stronger concentration the higher rate of longer than 4cm although there was no significant difference between the two acids. Pungsannamulkong showed the longest hypocotyls but Eunhakong did the thickest ones, and Orialtae did the greatest total fresh weight, in which all the characters were not influenced by the two acids and their concentrations. Lesion spots on the cotyledons were equal to the two acids although less in their treatments than in no treatment. Utilization of propionic acid was more desirable Dan acetic acid through their treatment cost analysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.2
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• pp.176-187
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• 1983

Volatile flavor components of garlic and factors which influence on its flavors were reviewed. Growth, storage and processing conditions influence on the flavor intensity of garlic. To intensify garlic flavors, it is desirable that sufficient sulfate nutrition be supplied to the soil of growing garlic and that the suggested proportions of mineral composition and water content be considered. And to maintain the flavor intensity of post harvested garlic, flavor losses taken place during over inter storage mainly due to respiration, sprout and decay, have to be minimized. Among the various storage methods, combination method of post harvest hot-air drying and low temperature ($0^{\circ}C$), low humidity (RH 70-75%) is useful. The flavor of processed garlic is very much decreased as compared with that of fresh, and the decreasing rate of flavors depends on processing method. The synthetic garlic flavors were obtained by three types based on intermediate thiosulfinate, S-alk(en) yl-$\small{L}$-cyteine sulfoxlde-alliinase fission products and $\small{L}$-5-alk (en)yl thiomethylhydantoin ${\pm}$ S-oxides. These synthetic garlic flavors may be promised to be applied to food additives.

• Journal of the Korean Electrochemical Society
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• v.3 no.1
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• pp.5-10
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• 2000

In the present work, corrosion rate W and corrosion potential tow were simultaneously measured as a function of relative humidity RH employing the electrochemical wet and dry method as an accelelated atmospheric corrosion method. The W versus (vs.) RH curve is classified into .three regions, namely, the first W plateau region, the second region of the linear relationship between logarithmic W and RH, finally, followed by an abrupt decay region. Based upon the atmospheric corrosion mechanism of mild steel, we introduced another diagram of $\varepsilon_{corr}$ vs. RH which is divided into three regions. In the first region, the corrosion scales are composed of single lepidocrocite-phase $(\gamma-FeOOH)$; in the second region, $\gamma-FeOOH$-phase coexists with magnetite-phase $(Fe_3O_4)$ in the scales and finally the oxide scales change into a single Fe304-phase in the third region. The three distinct regions of both representations share almost each other, which is validated by FT-IR (Fourier transform infra-red) analysis and surface observation. Both representations prove to be convenient and complementary for surveying the spectrum of the atmospheric corrosion of mild steel.

• The Journal of the Convergence on Culture Technology
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• v.6 no.2
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• pp.191-197
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• 2020

As an effective means of price discrimination, some suppliers offer trade credit to the distributors for the purpose of increasing the demand of the product they produce. The availability of the delay in payments from the supplier enables discount of the distributor's selling price from a wider range of the price option in anticipation of increased customer's demand. In this regard, we consider the problem of determining the distributor's optimal price and lot size simultaneously when the supplier permits delay in payments for an order of a product whose demand rate is represented by a constant price elasticity function. It is assumed that the distributor pays the shipping cost for the order and hence, the distributor's ordering cost consists of a fixed ordering cost and the shipping cost that depend on the order quantity. For the analysis, it is also assumed that inventory is depleted not only by customer's demand but also by decay. We are able to develop a solution algorithm from the properties of the mathematical model. A numerical example is presented to illustrate the algorithm developed.

• Food Science and Preservation
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• v.20 no.1
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• pp.30-36
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• 2013

Red-ripe 'Betatiny' jujube-shaped cherry tomato fruits via stem maintenance or stem removal were stored at $20^{\circ}C$ for 12 days. Their quality and microbial safety parameters like their respiration rate, weight loss, soluble solids content (SSC), titratable acidity (TA), firmness, hue value, aerobic microflora, coliform, yeast and mold count, and decay were evaluated during their storage. The jujube-shaped cherry tomato fruits whose stems were removed lost less weight than the fruits whose stems were maintained during their 12 days of storage. The stem removal lowered the respiration more significantly than the stem maintenance, and the formation of novel tissues at the stem scar that resulted from the stem removal was observed morphologically. The SSC, TA and hue value of the skin color decreased after eight storage days, but showed no difference between the stem maintenance and removal. The stem had higher microbial counts like aerobic microflora, coliform, and yeast and mold counts. The stem maintenance showed a short shelf-life because molds grew on the attached stem after five storage days. The shelf-life of the jujube-shaped cherry tomato fruits whose stems were removed was about eight days, but that of the fruits whose stems were maintained and that were stored at $20^{\circ}C$ was only about six days.

• Journal of Bio-Environment Control
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• v.17 no.4
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• pp.319-324
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• 2008

The sweet pepper (paprika) is one of the most important exported vegetable crops in Korea. This study evaluated the storability of sweet pepper fruits between 2 cultivars with different maturities under different storage conditions. The sweet peppers ('Special' and 'Fiesta') were grown in a rockwool hydroponic system, and harvested two different maturities: half-maturity and full-maturity levels. The sweet pepper fruits were stored in MA(non-ventilated) and non-MA(ventilated) conditions at 4 and $9^{\circ}C$ for 20 days. The storability of sweet pepper fruit was the highest in $4^{\circ}C$ MA conditions that remained 5% carbon dioxide and 10% oxygen during the storage. The ethylene concentration in MA condition showed $2{\sim}8{\mu}l/l$ regardless of storage temperatures, cultivars and maturities. The fruits packaged with non-ventilated film, showed lower weight loss, and higher firmness, and there was no different about decay ratio compared to the fruits packed ventilated film. The coloration of semi-matured fruit that colored 50% before storage progressed faster in non-ventilated packaging condition at $9^{\circ}C$, but their color did not changed as same as level of full-matured fruit. The electrolyte leakages and respiratory rate that estimated degree of chilling injury was highest in non-MA(ventilated) conditions of 'Special' full matured fruit placed at room temperature for 3 days following storage at $4^{\circ}C$ for 20 days. It may be suggested that sweet pepper fruit packed sealed (non-ventilated) film and stored at non-chilling temperature can be maintained better quality for long term storage.

• Journal of the Korean Society of Radiology
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• v.10 no.6
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• pp.419-425
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• 2016

The purpose of this study is to produce a shielding material to reduce a dose on the genital gland, one of the superficial organs, at a CT scan on the whole abdomen and hardly affect picture quality and examine its utility. This research made 22 mm silicone and 7.3 mm aluminum having the similar material quality and effect of previous bismuth. By using the non-shield, bismuth, 22 mm silicone, and 7.3 mm aluminum shielding materials, this author conducted a comparative experiment measuring the decay rate of the genital gland's exposure to radiation, change of the CT number and noise in the image, and the CT number, noise, and uniformity in the AAPM phantom. According to the results, exposure to radiation is reduced in bismuth as 29.96%, silicone 22 mm as 13.10%, and 7.3 mm aluminum as 18.27%. In bismuth, however, the image's CT number varies a lot, and uniformity is measured to be inappropriate in the AAPM phantom scan; therefore, it indicates great change in terms of picture quality in superficial organs like the genital gland. Concerning superficial organs like the genital gland, if 22 mm silicone and 7.3 mm aluminum are used as shielding materials, it will be helpful in reducing variation in picture quality and also decreasing radiation exposure to radiation.