• Food Science and Preservation
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• v.12 no.6
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• pp.617-623
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• 2005

Response surface methodology (RSM) was applied to microwave-assisted process (MAP) extraction for effective components from Mosla dianthera M. Microwave power (2,450 MHz, 0-160 W) and extraction time (1-5 min) were used as independent variables ($X_i$) for central composite design to yield 10 different extraction conditions. Optimum conditions were predicted for dependent variables of $75\%$ ethanol extracts, such as total yield($Y_1$), total phenolics($Y_2$), total flavonoids($Y_3$), and electron donation ability($Y_4$, EDA). Determination coefficients ($R^2$) of regression equations for dependent variables ranged from 0.8397 to 0.9801, and microwave power was observed to be more influential than extraction time in MAP. The maximal values of each dependent variable predicted at different extraction conditions of microwave power (W) and extraction time (min) were as follows; $6.76\%$ of total yield at 142.00 W and 4.36 min, 78.68 mg/g of total phenolics at 136.78 W and 4.40 min, 6.75 mg/g of total flavonoids at 159,69 W and 3.17 min, and $49.81\%$ of EDA at 133.87 W and 4.47 min, respectively. The superimposed contour maps for maximizing dependent variables illustrated the MAP conditions of 79 to 113 W in power and of 2.73 to 3.84 min in extraction time.

• Applied Biological Chemistry
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• v.48 no.2
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• pp.132-139
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• 2005

The major obstacle in the popularization of Chungkookjang is the short shelf-life of $2{\sim}3$ months and some problems concerning storage including the growth of molds even in the products even within shelf-life. To solve these problems we conducted a research to improve its storage by using the vacuumed packaging and sanitary method through seed culture, innoculation and sterilization. For the optimization of storage time, temperature and sterilization temperature, we measured viable cell numbers of bacteria and fungi, amount of gas outbreak and contents of amino type nitrogen and monitored these experimental results by response surface methodology of SAS program, so that we could observe the quality changes of Chungkookjang during shelf-life. Especially fungi, which are the biggest troublemaker in Chungkookjang shelf-life, couldn't be detected from the generally and vacuum-packed samples; also, viable cell numbers were highly influenced by sterilization temperature and in vacuum-packed samples. In the case of vacuum-packed samples, amount of gas outbreak was highly influenced by sterilization temperature of its storage conditions and it was higher in generally packed samples as compared to vacuum-packed samples even at any storage conditions. The changes of pH in generally and vacuum-packed samples were highly influenced by the storage temperature. As the temperatures of storage and sterilization were higher and the storage time was longer, so the amount of gas outbreak was accordingly lower. These results showed that amino type nitrogen contents in generally and vacuum-packed samples were systematically influenced by the temperature, storage time and sterilization temperature. Also the result showed that the change of amino type nitrogen contents during storage was less in vacuum-packed samples than in general ones. Based on the above results, we can produce Chungkookjang products with extended shelf-life of as far as 6 months without any quality change using sanitary manufacturing method, vacuumed packaging condition, sterilization in $70^{\circ}C$ for 60 minutes and storage under $10^{\circ}C$ during shelf-life. According to this research, we have the possibility to greatly increase the goods value of Chungkookjang by developing the manufacture processing and packaging.

• Journal of the Korea Concrete Institute
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• v.19 no.1
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• pp.121-130
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• 2007

To investigate the enhancement in strength and deformation capacities of concrete confined by FRP composites, tests under axial loads were carried out on three groups of thirty six short columns in circular section with diverse GFRP confining reinforcement. The major test variables considered include fiber content or orientation, wrap or tube type by varying the end loading condition, and continuous or discontinuous confinement depending on the presence of vortical spices between its two halves. The circumferential FRP strains at failure for different types of confinements were also investigated with emphasis. Various analytical models capable of predicting the ultimate strength and strain of the confined concrete were examined by comparing to observed results. Tests results showed that FRP wraps or tubes provide the substantial increase in strength and deformation, while partial wraps comprising the vertical discontinuities fail in an explosive manner with less increase in strength, particularly in deformation. A bilinear stress-strain response was observed throughout all tests with some variations of strain hardening. The failure hoop strains measured on the FRP surface were less than those obtained from the tensile coupons in all tests with a high degree of variation. In overall, existing predictive equations overestimated ultimate strengths and strains observed in present tests, with a much larger scatter related to the latter. For more accuracy, two simple design- oriented equations correlated with present tests are proposed. The strength equation was derived using the Mohr-Coulomb failure criterion, whereas the strain equation was based on entirely fitting of test data including the unconfined concrete strength as one of governing factors.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.592-603
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• 2014

We developed various recipes of turmeric powder (Curcuma longa L.) added to milk bread and assessed the individual effects of seven ingredients [milk ($X_1$), turmeric powder ($X_2$), bread improver ($X_3$), fresh yeast ($X_4$), butter ($X_5$), sugar ($X_6$), and salt ($X_7$)] as well as the 2-way interaction effects of the ingredients on the sensory characteristics of breads using fractional factorial design method. The center and end points of each component were determined via literature review and multiple test baking. Seven trained sensory test panels evaluated the outside appearance (OA), inside appearance (IA), and flavor & texture (FT) of 38 breads using 46 items of sensory evaluation. Findings are as follows: for the OA, $X_1$ (P<0.05) and $X_4$ (P<0.0001) exhibited significant individual effects, whereas $X_1*X_7$, $X_2*X_5$, $X_3*X_6$, and $X_4*X_6$ indicated significant interaction effects (P<0.05). For the IA, $X_1$ (P<0.0001), $X_4$ (P<0.0001), $X_6$ (P<0.05), $X_2*X_4$ (P<0.05), and $X_3*X_6$ (P<0.01) showed individual and interaction effects, respectively. For the FT, $X_1$ and $X_2$ showed the most significant individual effect (P<0.0001), followed by $X_4$, $X_5$ and $X_6$ (P<0.05) in descending order. $X_4*X_7$ indicated the only significant interaction effect. We computed the magnitudes of the 2-way interaction effects of the ingredients with a distinct emphasis. Model equations predicting the levels of the ingredient effects on the breads were also provided via regression analyses. In summation, $X_4$ appeared to be the most significant component affecting the sensory characteristics based on its individual and 2-way interaction effects. Further, $X_6$, $X_1$, $X_2$, and $X_5$ indicated both individual and interaction effects. $X_3$ and X7 showed only interaction effects. The center point effect appeared to be unequivocal for whole sensory characteristics. Findings of the present study may provide insights into the selection of ingredients to derive an optimal model for turmeric powder-added bread using the response surface method hereafter.

• Applied Microscopy
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• v.39 no.2
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• pp.167-173
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• 2009

Capillaria hepatica is a parasitic nematode which causes hepatic capillariasis in rodents and other mammals, including man. Rat species of the genus Rattus are main primary host and rates of genus Rattus of up to 100% have been reported. Infection to reservoir and other mammalian hosts occur incidentally due to ingestion of water or food contaminated with C. hepatica embryonated eggs. The worms mature exclusively inside the liver, but they die and disassemble soon after egg spawning in rats. Dead worms and their eggs cause immune response of focal necrosis and inflammation within the liver. C. hepatica adult with a thin and long body is similar to capillary. The members of Order Trichurida are characterized by having a stichosome and the bacillary bands in front of the body. As already mentioned, the adult C. hepatica residesin the liver, where it deposits groups of eggs, and finally die in the encapsulated tissue of the liver. They produce eggs that elicit a marked granulomatous reaction that eventually destroy the worms. And the adult worms were mixed with eggs. So the complete isolation of the worm and observation of intact ultrastructure is very difficult. In this study, integument structure of C. hepatica isolated from the liver of mouse at 7 weeks after inoculation of embryonated eggs were observed with scanning and transmission electron microscopy. As a results, body length of isolated C. hepatica was about 99 mm. Cuticle, bacillary band and bacillary pore were obtained in the integument of worm. Bacillary pore across cuticular surface of the worm were observed. According to the existence of cap material, external forms of bacillary pore can be divided into three types such as flat, ingression, and ingression with the cap material type. The complete isolation of the worm and observation of ultrastructure of integument will provide the fundamental data which is important in the nematode research including C. hepatica.

• Journal of Life Science
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• v.18 no.10
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• pp.1377-1383
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• 2008

A bacterium producing non- or partially digestible dextran was isolated from kimchi broth by enrichment culture technique. The bacterium was identified tentatively as Leuconostoc sp. strain SKY. We established the response surface methodology (Box-Behnken design) to optimize the principle parameters such as culture pH, temperature, and yeast extract concentration for maximizing production of dextran. The ranges of parameters were determined based on prior screening works done at our laboratory and accordingly chosen as 5.5, 6.5, and 7.5 for pH, 25, 30, and $35^{\circ}C$ for temperature, and 1, 5, and 9 g/l yeast extract. Initial concentration of sucrose was 100 g/l. The mineral medium consisted of 3.0 g $KH_2PO_4$, 0.01 g $FeSO_4{\cdot}H_2O$, 0.01 g $MnSO_4{\cdot}4H_2O$, 0.2 g $MgSO_4{\cdot}7H_2O$, 0.01 g NaCl, and 0.05 g $CaCO_3$ per 1 liter deionized water. The optimum values of pH and temperature, and yeast extract concentration were obtained at pH (around 7.0), temperature (27 to $28^{\circ}C$), and yeast extract (6 to 7 g/l). The best dextran yield was 60% (dextran/g sucrose). The best dextran productivity was 0.8 g/h-l.

• Journal of Life Science
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• v.26 no.11
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• pp.1313-1319
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• 2016

Cancer is a complex disease heterogeneously composed of various types of cells including cancer stem-like cells responsible for relapse and chemoresistance in the tumor microenvironment. The conventional two-dimensional cell culture-based platform has critical limitations for representing the heterogeneity of cancer cells in the three-dimensional tumor niche in vivo. To overcome this insufficiency, three-dimensional cell culture methods in a scaffold-dependent or -free physical environment have been developed. In this study, we improved and simplified the HCT-8 colon cancer cell-based spheroid culture protocol and evaluated the relationship between cancer stemness and responses of chemosensitivity to 5- Fluorouracil (5-FU), a representative anticancer agent against colon cancer. Supplementation with defined growth factors in the medium and the culture dish of the regular surface with low attachment were required for the formation of constant-sized spheroids containing $CD44^+$ and $CD133^+$ colon cancer stem cells. The chemo-sensitivities of $CD44^+$ cancer stem cells in the spheroids were much lower than those of $CD44^-$ non-stem-like cancer cells, indicating that the chemoresistance to 5-FU is due to the stemness of colon cancer cells. Taken together, the inflammation and oncogenic gut environment-sensitive HCT-8 cell-based colon cancer spheroid culture and comparative evaluation using the simplified model would be an efficient and applicable way to estimate colon cancer stemness and pharmaceutical response to anticancer drugs in the realistic tumor niche.

• Korean journal of food and cookery science
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• v.26 no.1
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• pp.62-71
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• 2010

The followings describes the result of making doenjang with added licorice (Glycyrrhiza uralensis) powder. and investigating its sensory characteristics and physicochemical quality. General preference was high at 20% salinity and 2% licorice (LD204), and 16% salinity and 2% licorice (LD162). The moisture content was unchanged in the control group, while it was reduced in LD204 and LD162 in the first week of fermentation, but showed little change after then. pHs were all in the range 5.90~5.97 on day 0, but decreased from 5.90 to 5.72 in the control group in the fifth week. LD204 changed from 5.95 on day 0to 5.42 in the first week, and then it gradually increased again and became 5.93 in the fifth week, which was similar to that of day 0. LD162 was 5.97 on day 0 and showed cyclic slight increases and decreases in the first week. It increased to 6.32 in the fifth week, which was higher than that of day 0 that is, its pH was higher than that of LD204. The acidity showed a difference right after it was made. In the control group, lactic acid content gradually increased from 0.16% on day 0 to the highest, 0.59%, in the fourth week. It slightly decreased in the fifth week. LD204 slowly increased from 0.25% on day 0 to a maximum, 0.50%, in the fourth week. It also slightly decreased in the fifth week, quite similarly to that of the control group. LD162, gradually increased from 0.22% on day 0 to the highest, 0.49, in the third week, and decreased after the fourth week. Salinity was 29.5%, 22.0%, and 18% in each of the control group, LD204, and LD162 on day 0 but increased to 34.0%, 29.0%, and 26.0% in the fifth week. Soluble solid was $32^{\circ}Brix$, $28^{\circ}Brix$, and $26^{\circ}Brix$ in each of the control group, LD204, and LD162 on day 0, but slightly increased to $40^{\circ}Brix$, $32^{\circ}Brix$, and $30^{\circ}Brix$ on the fifth day. It is thought that because of the sweetness of licorice, the higher-salinity doenjang earned a higher sensory test score than that of traditional doenjang. If its salinity is lowered a little, it could be used as a sauce, even possibly having medical effects as well.

• Korean Journal of Soil Science and Fertilizer
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• v.18 no.2
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• pp.140-147
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• 1985

This experiment was conducted in the field to investigate the effects of mulched condition on nutrient's mineralization and its mobility as affected by environmental changes (soil moisture and soil temperature) in the plow layer. 1. Nitrogen mineralization was faster owing to the prevention of evaporation and the increase of soil temperature in the poly ethylene mulched plot. As a result, nitrate form of nitrogen was much earlier available for plant in mulched plot than in non mulched plot. 2. Available $P_2O_5$ content in the plow layer was kept highest in the fertilized zone (10-20 cm depth) regardless of difference between mulched and non mulched condition, and was nearly constant without showing difference between planting and non planting of tobacco due to the lower availability of phosphorus by tobacco. 3. Potassium applied in the plow layer was remained a large quantity until the latter growth stage resulting in the lower recovery of potassium by tobacco. 4. Mineralized nutrients such as $NH_4-N$, $NO_3-N$, and K in the plow layer of mulched plot were transported from the fertilized layer (10-20 cm depth) and accumulated to the surface layer (0-10 cm depth) as the growing time goes by, but those in non mulched plot were distributed to the deeper layer. 5. Mobility of available nutrients in the plow layer was If order as $NO_3-N$ $$\geq_-$$ $NH_4-N$ > K > available $P_2O_5$. 6. Leaching degree of mineralized nutrients in the mulched plot was much lower than in the non mulched plot.

• Journal of Soil and Groundwater Environment
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• v.12 no.2
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• pp.9-19
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• 2007

This study investigated the interaction between groundwater and stream water systems, which is caused by the artificial weir on streambed, enforcing external stresses on the groundwater system. The study area is in Nami Natural Recreation Woods located in Chungcheongnam-do Geumsan-gun Nami-myeon Geoncheon-ri. In this study both of hydrophysical methods (hydraulic head) and hyrdochemical investigations (pH, EC, major ion analysis) were applied. In order to identify the relationship between each of study results, cross-correlation analysis is performed. From results of hydrophysical methods, water level fluctuation at BH-14, installed by the weir, shows the double-recession pattern much more frequently and much higher amplitudes than the fluctuation at each of other monitoring wells. Using the results by hydrochemical investigations, hydrochemical properties at BH-14 is similar to the hydrochemical characteristics in stream water. To analyze the interrelationships between the results from each of applied methods, cross-correlation analysis was applied. Results from the correlation analyses, water levels at BH-14 and stream weir showed the highest cross-correlation in hydrophysical aspects. On the other hand, the correlation between stream weir and bridge was the highest in hydrochemical aspects. The difference between the results from each of methods is due that the hydrophysical response at BH-14, such as water level, is induced by the pressure propagation-not with mass transfer, but the hydrochemical interaction, caused by mass transport, takes much more times. In conclusion impermeable artificial weir on streambed changes the interfacial condition between the stream and surrounding aquifers. The induced water flux into the groundwater system during flood period make water level at BH-14 increase instantly and groundwater quality higly similar to the quality of stream water. Referred similarities in both of water level and water quality at BH-14 become much higher when water level at weir grow higher.