• The Korean Journal of Food And Nutrition
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• v.33 no.1
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• pp.37-48
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• 2020

In this study, the quality characteristics and antioxidant activities of wet noodles added with doraji (Platycodon grandiflourm) powder at concentrations of 1%, 2%, 3%, and 4%, respectively, were investigated. The crude protein, crude fat, crude ash, crude fiber, and moisture contents of the dried doraji powder were 11.00%, 0.95%, 4.10%, 29.64%, and 6.21%, respectively. As the added amount of doraji powder increased, weight, volume, and water absorption of the wet noodles after cooking decreased. However, the turbidity of the soup increased. Color L values of wet and cooked noodles decreased, while a and b values increased by the addition of doraji powder. Texture measurement indicated that hardness, cohesiveness, springiness, and chewiness of the cooked noodles decreased by addition of doraji powder. The total polyphenol contents and DPPH radical scavenging activity in wet noodles added with doraji powder increased with increasing amounts of doraji powder. Finally, sensory evaluation of wet noodles added with doraji powder revealed that taste significantly decreased. However, flavor, color, texture, appearance, and overall acceptance scores for the 1% addition group ranked significantly higher than those of the other groups. In conclusion, these findings suggest that doraji powder could be used as functional food ingredients.

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.527-535
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• 2003

This study was conducted to investigate the properties of wet noodle when different concentrations of Prunus mume juice were added to the wheat flour. The characteristics of wet noodle including cooking properties, color, mechanical texture properties, and sensory quality were determined. The compositions of Prunus mume were 88.19% moisture, 0.45% crude ash, 4.04% citric acid and 0.41% total sugars. The pH of Prunus mume was 2.76. The moisture absorption rate, weight, volume and turbidity of cooked noodles added with Prunus mume juice were lower than reference sample. When the amount of Prunus mume juice increased, the Hunter L(brightness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. Instrumental rheological characteristics of wet noodle containing Prunus mume juice were measured with a texture analyzer. The hardness, adhesiveness, cohesiveness, springiness and gumminess of wet noodle with 20% Prunus mume juice were higher than others. However, the hardness of cooked noodle decreased with the increase in the amount of Prunus mume juice into noodle. The adhesiveness, cohesiveness, springiness and gumminess of cooked noodles added with Prunus mume juice were higher than reference sample. The results of sensory evaluation of cooked noodles containing Prunus mume juice indicated that the appearance, color, taste and chewiness of the cooked noodle with 10% Prunus mume juice showed the higher preference than others. Based on cooking properties, rheological and sensory evaluation, addition of 10% Prunus mume juice suggested to be acceptable for processing wet noodle.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.261-266
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• 2006

The purpose of this study was to use polymannuronic acid (polymann) obtained from the polysaccharide, component of brown seaweed, to convert wet noodles to healthier noodles. The study also investigated the effects of polymann on the quality of wet noodles. The wet noodles were prepared with composite flour containing various contents of polymann. The characteristics of the wet and cooked noodles, such as color, texture, cooking properties and sensory attributes, were evaluated. The addition of polymann did not affect the cooking weight, volume and water absorption. The turbidity of polymann noodle soup increased slightly as the amount of polymann in the noodles was increased. The L, a and b values of wet and cooked polymann noodles decreased as the amount of polymann was increased. Texture properties increased proportionally as the amount of polymann was increased. The hardness of noodles made with polymann was lower than that of control, while the springiness and adhesiveness of polymann noodles were higher than those of control. In sensory evaluations, there were no significant differences between control noodles and those containing 2% and 4% polymann. However, noodles with 2% polymann received significantly higher taste scores than the other noodles.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1373-1380
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• 1998

Wet noodles were prepared with wheat flour and mushroom powder (oyster and oak mushrooms), and effects of added mushroom powders on dough rheology and wet noodle quality were examined. Particle size distribution of mushroom powder ranged from 0.04 to $500\;{\mu}m$, which was different from that of wheat flour. The initial pasting temperature in amylograph, and the water absorption and the dough development time in farinograph increased with the increase of mushroom powder. The peak and final viscosities in amylograph, and dough stability in farinograph decreased with the increase of mushroom powder. Decrease of L value and increase of a and b values were shown with the increase of mushroom powder in wheat flour-mushroom powder composite as well as wet noodles. The cooked weight and volume of cooked noodles were decreased, but the turbidity of soup were increased with the addition of mushroom powder. Most of texture parameters (hardness, cohesiveness, chewiness and cutting force) of cooked noodles decreased with the addition of oyster mushroom powder, but increased with the addition of oak mushroom powder. From the result of sensory evaluation, wet noodles containing 3% oyster mushroom powder and 5% oak mushroom powder were rated as high quality wet noodles.

• The Korean Journal of Physiology and Pharmacology
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• v.1 no.1
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• pp.71-78
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• 1997

In an attempt to investigate the role of phospholipase $A_2$($PLA_2$) in interleukin-l (IL-l) induced acute lung injury, mepacrine was tried to inhibit $PLA_2$ in IL-l induced ARDS rats. For confirmation of acute lung injury by IL-l, and to know the role of neutrophils in this injury, lung leak index, lung myeloperoxidase(MPO), number of neutrophils and protein content in the bronchoalveolar lavage (BAL) and wet lung weight were measured. At the same time lung $PLA_2$ was measured to know the effect of IL-l on $PLA_2$ activity. Pulmonary surfactant was also measured for an investigation of type II alveolar cell function. Neutrophil adhesion assay was performed to know the effect of $PLA_2$ inhibition in vitro with human umbilical vein endothelial cells (HUVEC). For precise location of injury by IL-l, morpholgical study was performed by electron microscopy. Five hours after instillation of IL-l (50 ng/rat), lung leak index, protein content, number of neutrophils, lung MPO and wet lung weight were increased significantly. Five hours after IL-l instillation lung $PLA_2$ activity was increased significantly, and increased surfactant release was observed in IL-l induced ARDS rats' BAL. In contrast, in rats given mepacrine and IL-l, there was decrease of acute lung injury i.e. decrease of lung leak index, wet lung weight, protein content, number of neutrophils in BAL and decreased lung MPO activity. Mepacrine decreased surfactant release also. Interestingly, inhibition of $PLA_2$ decreased adhesion of human neutrophils to HUVEC in vitro. Morphologically, IL-l caused diffuse necrosis of endothelial cells, type I and II epithelial cells and increased the infiltration of neutrophils in the interstitium of the lung but after mepacrine treatment these pathological findings were lessened. On the basis of these experimental results it is suggested that $PLA_2$ has a major role in the pathogenesis of acute lung injury mediated by neutrophil dependent manner in IL-l induced acute lung injury.

• Advances in environmental research
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• v.4 no.1
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• pp.39-48
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• 2015

Bisphenol A is widely used in plastic and other industrial consumer products. Release of bisphenol A and its analogues into the aquatic environment during manufacture, use and disposal has been a great scientific and public concern due to their toxicity and endocrine disrupting effects on aquatic wildlife and even human beings. More recent studies have shown that these alkylphenols may affect the molting processes and survival of crustacean species such as American lobster, crab and shrimp. In this study, we have developed gas chromatography with flame ionization detection (GC-FID) and gas chromatography-mass spectrometric (GC-MS) methods for the determination of bisphenol A and its analogues in shrimp Macrobrachium rosenbergii, blue crab Callinectes sapidus and American lobster Homarus americanus samples. Bisphenol A, 2,4-bis-(dimethylbenzyl)phenol and 4-cumylphenol were found in shrimp in the concentration ranges of 0.67-5.51, 0.36-1.61, and < LOD (the limit of detection)-1.96 ng/g (wet weight), and in crab of 0.10-0.44, 0.13-0.62, and 0.26-0.58 ng/g (wet weight), respectively. In lobster tissue samples, bisphenol A, 2-t-butyl-4-(dimethylbenzyl)phenol, 2,6-bis-(t-butyl)-4-(dimethylbenzyl)phenol, 2,4-bis-(dimethybenzyl)phenol, 2,4-bis-(dimethylbenzyl)-6-t-butylphenol and 4-cumylphenol were determined at the concentration ranges of 4.48-7.01, 1.23-2.63, 2.71-9.10, 0.35-0.91, 0.64-3.25, and 0.44-1.00 ng/g (wet weight), respectively. At these concentration levels, BPA and its analogs may interfere the reproduction and development of crustaceans, such as larval survival, molting, metamorphosis and shell hardening.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.5 no.2
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• pp.141-145
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• 2000

The daily fluctuations of occurrence rate and standing stock of zooplankton, the relationship between dry and wet weights of gelatinous zooplankton, and the size distributions of body length and body weight of zooplankton were investigated in the sea around Cheju Island from September 1996 to August 1997. Mean ratios of wet to dry weights were 66.46 (raging from 47.05 to 84.64) in the gelatinous zooplankton and 10.89 (raging 9.21 to 14.85) in the non-gelatinous zooplankton which consisted of crustaceans such as copepods, decapods, mysids, and ostracods etc. Rarios of gelatinous zooplankton to non-gelatinous zooplankton (G/NG) in wet weight was 0.99 (0.28-2.30), indicating high occurrence rate of gelatinous in the study area. The seasonal and diel fluctuations of the gelatinous zooplankton were very large, and G/NG ratios greatly varied with seasons and dat/night cycles. The size distributions of body length of zooplankton (250-500 urn: 35.5% in maximum), and wet (0.1-0.2 mg: 34.4%) and dry weights (0.025-0.05 mg: 44.8%) showed much difference depending composition of the zooplankton groups. These results show that quantitative estimations of zooplankton produc- tivity only based on wet weight should be corrected to better understand and evaluate marine resources in Korean waters.

• Journal of Energy Engineering
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• v.21 no.1
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• pp.43-46
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• 2012

A fluidized bed drying approach was utilized to the synthesis of water glass based silica aerogel powders. The effects of the fluidized bed drying conditions such as the superficial velocity and temperature of hot air and bead size as well as bead/wet-gel ratio, on the physical properties such as tapping density and productivity of the aerogel powders were systematically investigated. The experimental results showed that the amount of beads mixed with wet-gels in the fluidized bed column has the most profound impact on the fluidization efficiency, greatly enhancing the yield of the aerogel powders up to 98% with a proper bead/wet-gel weight ratio as compared to 72% without using beads. No significant change was observed in the tapping density over a wide range of the fluidized drying condition. Consequently the fluidized bed drying approach shows a good promise as an alternative route for the large-scale production of the aerogel powders.

• Korean Journal of Microbiology
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• v.23 no.1
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• pp.13-19
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• 1985

Acc I endonuclease has been isolated from 300g (wet weight) cells of Acinetobacter calcoaceticus. The cells were broken by using French press at 20, 000p.s.i. After ammonium sulfate fractionation, the enzyme was further purified by heparin agarose, DEAE-sephades, Affi.-gel Blue, phosphocellulose, and hydroxylapatite column chromatography. The purified Acc I endonudlease has a single polypeptide species and its subunit molecular weight was 45,000 ${\pm}$ 1,000 daltons as judged by 10% SDS-polyacrylamide gel electrophoresis. The isolated enzyme was essentially free of contaminating nucleases as judged by homochromatography by using a $^{32}P-labeled$ oligonucleotide. The enzyme showed maximum activity at pH values between 8.0 and 11.0 and in the presence of $MgCl_2$. Acc I endonuclease was maximally active in the absence of NaCl and was completely inhibited at 200 mM NaCl.

• Microbiology and Biotechnology Letters
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• v.13 no.3
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• pp.315-319
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• 1985

Delta-endotoxin crystals of B. thuringiensis var. kurstari and B. thuringiensis var. israelensis were purified by NaBr density gradient centrifigation and the wet weight of the BTK endotoxin was approximately 23.79％ of the cell wet weight and that of BTI was 25％. The shape of BTK crystal was bipyramidal, whose size was 1.7${\mu}{\textrm}{m}$ $\times$ 0.9${\mu}{\textrm}{m}$ and that of BTI was a spheroid, whose size was about 1.6$\times$0.45${\mu}{\textrm}{m}$. The molecular weight of BTK crystal protein was approximately 134,000 daltons and that of BTI was about 128,000 daltons.