• Journal of Plant Biotechnology
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• v.44 no.3
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• pp.287-295
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• 2017

Water temperature is one of the major factors that impacts the growth and life cycle of Pyropia tenera, one of the most valuable and cultivated marine red algae belonging to Bangiales (Rhodophytes). We analyzed transcriptome from gametophyte of P. tenera under normal and high temperature conditions, and identified four small heat shock proteins (sHSPs). They have no significant amino acid sequence homology with known proteins in public databases except PhsHSP22 from Pyropia haitanensis. PtsHSP19.3 gene responded to high temperature but slightly or not to desiccation, freezing or high salt condition. When the PtsHSP19.3 gene was overexpressed in Chlamydomonas reinhardtii, transformed Chlamydomonas lines revealed much higher growth rate than that of control cells under heat stress condition. Transformed cells also grew well in those of the control cell onto the medium containing high salt or $H_2O_2$. When the PtsHSP19.3 was fused to GFP and introduced into tobacco protoplast, fluorescence was detected at several spots. Results indicate that PtsHSP19.3 may form super-molecular assembles and be involved in tolerance to heat stress.

• Korean Journal of Community Nutrition
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• v.13 no.1
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• pp.1-12
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• 2008

This study was performed to understand recognition and behaviors related to sodium intake of Korean adults. The data were collected from subjects including 267 male and 285 female adults in nationwide and compared by gender and by age. We found that the male group showed significantly higher smoking, alcohol drinking, and exercise does the female group. The older group (40 to 59 years) revealed significantly higher exercise and lower alcohol drinking; however general disease and hypertension prevalence, diet therapy practice, and meditation for hypertension were higher. Recognizing sodium levels of foods containing high-sodium, and sodium-nutriture labels when purchasing foods, and knowing differences between salt and sodium of the male group or recognizing sodium levels of foods containing high-sodium of the older group was worse than the other. Among the 32 food behaviors, only 12 were identified as significantly correlated to sodium intake levels including behaviors of preferring Chinese and Japanese foods to Western foods, preferring kimchi to raw vegetables, completely consuming soup, stew, noodle liquid, liking of dried fish and salted mackerel, frequent eat-outs or delivered foods, and so forth. There were significant differences between gender or age groups in terms of sodium intake-increasing behaviors; the male group showed higher behaviors of preferring salty taste and eating all broths. And the older group revealed higher behavior of adding table salt as well as the previous two, however, the younger group showed more behaviors of eat-outs or delivered foods and not the liquid of kimchi.

• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.61-69
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• 1991

Brewing method and quality of 10 sample of traditional Dungge-Jang in Kyungsang-Do area were investigated. In order to improve the taste of Dungge-Jang, some amount of boiled bean was added in the Dungge-Jang at early stage of fermentation. The level of amino nitrogen turned out to be low while that of water soluble protein and salt soluble protein was high. Glutamic acid, aspartic acid and proline were the major amino acid in water and salt soluble protein in traditional Dungge-Jang in Kyungsang-Do area. The content of total sugar and free reducing sugar were found to be considerably high, and among the free sugar, glucose was the highest$(2.16{\sim}4.02\;mg/ml)$, followed by maltose and maltotriose. Activities of acid protease and liquefying amylase were $0.13{\sim}1.36$ unit per milliliter and $10.18{\sim}15.19D^{40o}_{30}$ respectively. Result of sensory evaluation showed that the good Dungge-Jang turned out to have well harmonized taste of flavor, sweetness and sourness while the color looked slightly dark and yellow.

• Fire Science and Engineering
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• v.19 no.3 s.59
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• pp.13-19
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• 2005

An experimental study is presented for extinguishing characteristics of liquid fuel fire by water mist containing sodium acetate trihydrate. To evaluate the extinguishing performance of water mist containing an additive, the evaporation characteristics of a water droplet on a heated surface was examined. The evaporation process was recorded by a charge-coupled-device camera. Also, small-scale extinguishing tests were conducted for n-heptane pool fire in ventilated space to measure flame temperature variation. The average evaporation rate of a water droplet containing an additive was lower than that of a pure water droplet at a given surface temperature due to the precipitation of salt in the liquid-film and change of surface tension. In case of using an additive, the flame temperature was lower than that of pure water at a given discharge pressure and it was because the momentum of a water droplet containing an additive was increased reducing flame size. And also dissociated metal atoms, sodium, were reacted as a scavenger of the major radical species OH^-,\;H^+$ which were generated for combustion process. Moreover, at a high pressure of 4MPa, the fire was extinguished through blowing effect as well as primary extinguishing mechanisms.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.574-593
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• 2015

This research's main objective was to analyze the special qualities of food culture of the Main Family in Chung-Buk through a case study on the diversified types of meals that the Main Family cooked, such as courtesy food, normal food, and seasonal food. The research identifies traditional ingredients of specialties from Chung-Buk through old literature. According to "Sejongsillokjiriji", there are a myriad of ingredients:, including jujube, ginseng, pine mushroom, manna lichen, persimmon, mandarin fish, crab, sweetfish, lacquer, honey, and terrapin, which represent Chung-Buk's unique ingredients. Another reliable source, "Banchandungsok", does not provide a detailed list of traditional foods, but rather a simple list. The majority of food from Chung-Buk, in "Banchandungsok", consist of side dishes like kimchi and salt greens. Eventually, salt greens became diversified. As Chung-Buk is a landlocked province, people often used dried pollack. Kimchi and raw coaker were frequently used as well, and rice cakes encompassed multiple ingredients such as: jujube, mushroom, pine nut, and, dried persimmon. There were distinct differences in the diversity of food and amount of dishes used by the Main Families of Chung-Buk dependent on the ingredients and wealth of each Main Family. Chung-Buk has a landscape full of mountains, so potatoes were abundant and used to make potato Dasik. When cooking process was completed, people placed kelp on to the finished product. Seasonal foods were considered very important, especially on special occasions such as Backjoong, which was a day dedicated to laborers. These foodsprovided a good opportunity for the community to build stronger bonds by sharing rice cake and Yukgaejang with other members of the community. It is apparent that "Jeobbingac" culture, or guest culture, flourished since people in Chung-Buk are traditionally taught to leave spare food for the guest at all times.

• Corrosion Science and Technology
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• v.7 no.1
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• pp.13-15
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• 2008

Aiming at the corrosion circumstances and corrosion prevention needs of downhole oil tubes, series protective coatings for downhole oil tubes have been developed in the authors' laboratory, including a baked type coating YG-01 and an air curing type coating YG-03, etc. The performance investigation of the coatings has been done for testing their corrosion resistance, mainly including salt fog test, immersion test in oil-field waste water and various acid solutions, high temperature and high pressure test in alkali solution or $H_2S/CO_2$ environment, as well as some other performances. The investigation results show that oil tube anti-corrosion coatings developed here can endure over 4000 hrs salt fog test, over 1000 hrs immersion in various acid solutions at room temperature and in boiling oil-field waste water. In addition, the coatings can keep intact after experiencing test in alkali solution under 70 MPa pressure at $150^{\circ}C$ for 24 hrs, and in simulative sour gas environment under the total pressure of 32 MPa ($P_{H_{2}S}=3.2MPa$, $P_{CO_{2}}=3.2MPa$) at $90^{\circ}C$ for 168 hrs, which show that the coatings can be used for corrosion prevention in downhole environments with specific high temperature and high pressure, such as sour gas wells. The other testing results show the oil tube protective coatings have excellent comprehensive performance.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.3
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• pp.378-385
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• 1999

A reduced NaCl intake for the general population of the world has been recommended to reduce the overall blood pressure level and hence to reduce the overall incidence of cardiovascular disease. A high NaCl diet convincingly contributes to elevated arterial pressure in humans and animal models of hypertension. Among individuals there is considerable variability of blood pressure responsiveness to NaCl intake. In normotensive as well as hypertensive subjects, blood pressure can be judged to be salt sensitivity (SS) when observed to vary directly and substantially with the net intake of NaCl. The prevalence of SS in normotensive adults in the U.S. ranges from 15% to 42% and in hypertensive adults from 28% to 74%. SS is a risk factor for hypertension and may be an important marker in the identification of children for hypertension prevention programs. High NaCl intakes produce expansion of the extracellular fluid volume and thus increase blood pressure. Nonchloride salts of sodium does not expand the extracellular fluid volume and does not alter blood pressure. Blood pressure response to NaCl may be modified by other components of the diet. Low dietary intakes of potassium or calcium augment NaCl-induced increases of blood pressure. Conversely, high dietary intakes of potassium or calcium attenuate NaCl-induced hypertension. A greater intakes of potassium or calcium may prevent or delay the occurrence of hypertension. SS occurs when dietary potassium is even marginally deficient but is dose-dependently suppressed when dietary potassium is increased within its normal range. Orally administered KHCO$_3$, abundant in fruits and vegetates, but not KCl has a calcium-retaining effect which may contributed to its reversal of pressor effect of dietary NaCl. Since nutrients other than NaCl also affect blood pressure levels, a reduced NaCl intake should be only one component of a nutritional strategy to lower blood pressure.

• Archives of Pharmacal Research
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• v.28 no.4
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• pp.502-508
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• 2005

Titrated extract of Centella asiatica (TECA) contains three principal ingredients, asiaticoside (AS), asiatic acid (AA), and madecassic acid (MA). These components are known to be clinically effective on systemic scleroderma, abnormal scar formation, and keloids. However, one problem associated with administration of TECA is its low solubility in aqueous as well as oil medium. In this study, various nonionic surfactants and bile salts as anionic surfactant were tested and screened for solubilizing TECA with a view to developing topical hydrogel type of ointment which is stable physicochemically, and has better pharmacological effects. When TECA was incorporated into various nonionic surfactant systems, labrasol had the most potent capacity for solubilizing TECA. In cases of bile salt systems, Na-deoxycholate (Na-DOC) had foremost solubilizing capacity, even more than labrasol. In differential scanning calorimetric study, the peaks of AA, MA, AS and Na-DOC disappeared at the coprecipitate of $1\%$ TECA and $1\%$ Na-DOC, suggesting the optimum condition of Na-DOC for solubilizing TECA. When the physicochemical stability of hydrogel containing this mixture was assessed, it was stable at room temperature for at least one month. Pharmacologically it significantly decreased the size of wound area at the $9^{th}$ day when applied to the wound area of rat dorsal skin. Taken together, solubility of TECA was dramatically improved by using non ionic and anionic surfactant systems, and Na-DOC was found to be the most effective solubilizer of TECA in formulating a TECA-containing hydrogel typed ointment. Moreover this gel was considered to be applicable to clinical use for wound healing effect.

• Korean Journal of Environmental Agriculture
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• v.34 no.3
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• pp.244-251
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• 2015

BACKGROUND: Recent studies have described the importance of bacteria that can degrade polycyclic aromatic hydrocarbons (PAHs). Here we screened bacterial isolates from commercial gasoline for PAH degraders and characterized their ability to degrade PAHs, lipids and proteins as well as their enantioselective epoxide hydrolase activity, salt tolerance, and seawater survival. METHODS AND RESULTS: One hundred two bacteria isolates from commercial gasoline were screened for PAH degraders by adding selected PAHs on to the surface of agar plates by the sublimation method. A clear zone was found only around the colonies of PAH degraders, which accounted for 13 isolates. These were identified as belonging to Bacillus sp., Brevibacterium sp., Micrococcus sp., Corynebacterium sp., Arthrobacter sp., and Gordonia sp. based on 16S rRNA sequences. Six isolates belonging to Corynebacterium sp., 3 of Micrococcus sp., Arthrobacter sp. S49, and Gordonia sp. H37 were lipid degraders. Arthrobacter sp. S49 was the only isolate showing high proteolytic activity. Among the PAH-degrading bacteria, Arthrobacter sp. S49, Brevibacterium sp. S47, Corynebacterium sp. SK20, and Gordonia sp. H37 showed enantioselective epoxide hydrolase activity with biocatalytic resolution of racemic styrene oxide. Among these, highest enantioselective hydrolysis activity was seen in Gordonia sp. H37. An intrinsic resistance to kanamycin was observed in most of the isolates and Corynebacterium sp. SK20 showed resistance to additional antibiotics such as tetracycline, ampicillin, and penicillin. CONCLUSION: Of the 13 PAH-degraders isolated from commercial gasoline, Arthrobacter sp. S49 showed the highest lipid and protein degrading activity along with high active epoxide hydrolase activity, which was the highest in Gordonia sp. H37. Our results suggest that bacteria from commercial gasoline may have the potential to degrade PAHs, lipids, and proteins, and may possess enantioselective epoxide hydrolase activity, high salt tolerance, and growth potential in seawater.

• Steel and Composite Structures
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• v.33 no.4
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• pp.615-627
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• 2019

This paper aims to study the compressive behavior of circular hollow and concrete-filled steel tubular stub columns under simulated marine atmospheric corrosion. The specimens after salt spray corrosion were tested under axial compressive load. Steel grade and corrosion level were mainly considered in the study. The mechanical behavior of circular CFST specimens is compared with that of the corresponding hollow ones. Design methods for circular hollow and concrete-filled steel tubular stub columns are modified to consider the effect of marine atmospheric corrosion. The results show that linear fitting curves could be used to present the relationship between corrosion rate and the mechanical properties of steel after simulated marine atmospheric corrosion. The ultimate strength of hollow steel tubular and CFST columns decrease with the increase of corrosion rate while the ultimate displacement of those are hardly affected by corrosion rate. Increasing corrosion rate would change the failure of CFST stub column from ductile failure to brittle failure. Corrosion rate would decrease the ductility indexes of CFST columns, rather than those of hollow steel tubular columns. The confinement factor ${\xi}$ of CFST columns decreases with the increase of corrosion rate while the ratio between test value and nominal value shows an opposite trend. With considering marine atmospheric corrosion, the predicted axial strength of hollow steel tubular and CFST columns by Chinese standard agree well with the tested values while the predictions by Japanese standard seem conservative.