• Microbiology and Biotechnology Letters
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• v.17 no.1
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• pp.56-62
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• 1989

To find bacteria which can inhibit growth of enteropathogenic Clostridium perfringens ATCC 13124, spore forming butyric acid bacteria were isolated from 26 fecal samples of infants. Fourteen strains were found to be antagonistic to the enteropathogen and five of them produced butyric acid. A strain which produced the highest butyric acid was selected and identified as Clostridium butyricum. This organism sporulated in SM medium in 36 hours with optimum rates at 37$^{\circ}C$ and at pH 5.5. The spores tolerated well at high heat and acidity, and possible application of Clostridium butyricum as intestinal controller was discussed.

• Food Science of Animal Resources
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• v.36 no.4
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• pp.538-546
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• 2016

This study was carried out to evaluate the effects of fat level on the microwave cooking properties of ground pork patties with NaCl (1.5%). Ground pork patties were processed from pork hams to achieve fat levels of 10%, 15%, 20%, and 25%, respectively. Each patty was cooked from a thawed state to 75℃ in a microwave oven at full power (700 W). After microwave cooking, protein content, moisture content, fat retention, and shear force values in patties decreased as fat level increased from 10 to 25%. As fat level increased, cooking time decreased but total cooking loss and drip loss were increased, whereas slight differences in diameter reduction and thickness of patties were observed. In raw patties, 10% fat patties had lower L* values and higher a* values compared to patties with more fat, but these differences were reduced when patties were cooked. Patties with 10% fat showed a more pink color on the surface and interior than patties with a higher fat content but more air pockets were noted in higher-fat patties. Higher-fat patties were more tender, juicy, and oily than lower-fat patties.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.100-108
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• 2016

Microbiological contamination of eggs should be prevented in the poultry industry, as poultry is one of the major reservoirs of human Salmonella. ClO₂ gas has been reported to be an effective disinfectant in various industry fields, particularly the food industry. The aims of this study were to evaluate the antimicrobial effect of chlorine dioxide gas on two strains of Salmonella inoculated onto eggshells under various experimental conditions including concentrations, contact time, humidity, and percentage organic matter. As a result, it was shown that chlorine dioxide gas under wet conditions was more effective in inactivating Salmonella Enteritidis and Salmonella Gallinarum compared to that under dry conditions independently of the presence of organic matter (yeast extract). Under wet conditions, a greater than 4 log reduction in bacterial populations was achieved after 30 min of exposure to ClO₂ each at 20 ppm, 40 ppm, and 80 ppm against S. Enteritidis; 40 ppm and 80 ppm against S. Gallinarum. These results suggest that chlorine dioxide gas is an effective agent for controlling Salmonella, the most prevalent contaminant in the egg industry.

• Journal of the Korean Chemical Society
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• v.24 no.2
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• pp.108-114
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• 1980

By using electrostatic model and simple bond additivity scheme a reasonable and simple method was developed for the estimation of standard enthalpy of formation $({\Delta}H_f\;^{\circ})$ of very polar compounds. The bond contributions to the enthalpy of formation for halomethanes were; ${\Delta}H_f\;^{\circ}(C-F)=-36.44\;kcal/mole,\;{\Delta}H_f\;^{\circ}(C-Cl)=-2.57\;kcal/mole,\;{\Delta}H_f\;^{\circ}(C-Br)=5.32\;kcal/mole,\;{\Delta}H_f\;^{\circ}(C-I)=19.18\;kcal/mole,\;and\;{\Delta}H_f\;^{\circ}(C-H)=-3.61\;kcal/mole$, respectively. Using these values and calculated electrostatic energies, the estimated ${\Delta}H_f\;^{\circ}$ values were estimated and found to be in good agreement with observed values.

• Journal of the Korean Society of Food Culture
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• v.36 no.5
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• pp.512-521
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• 2021

This study investigated the quality characteristics of sweet pumpkin after blanching. Sweet pumpkins were blanched in distilled water, 2% citric acid and 2% NaCl water at 100℃ for 3 min. The cooking loss of sweet pumpkin in the blanching groups was lower than that in the control group, and greenness and yellowness in the blanching groups were higher than those in the control group (p<0.001). Total polyphenol content (TPC) of sweet pumpkin increased after blanching (p<0.05), and TPC true retention (TR) was measured with the highest NB. CON and NB were significantly higher in ?-carotene content (p<0.001). Lutein content in the blanching treatment groups was lower than that in the control group, but NB was the highest between the blanching groups (p<0.001). DPPH and ABTS⁺ radical scavenging activity assays revealed higher antioxidant activity in the NB groups among the blanching groups (p<0.001). The CON was 2.44 log colony-forming unit (CFU)/ g in the total bacterial count, but there were no microorganisms in the blanching groups. In conclusion, blanching with the addition of 2% NaCl can inhibit the growth of microorganisms and improve TR and antioxidant activities in sweet pumpkin.

• Natural Product Sciences
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• v.27 no.1
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• pp.36-44
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• 2021

The essential oils from the aerial parts (leaves and flowers) of Spiraea hypericifolia L. (Rosaceae), collected in Northern Kazakhstan, were obtained by distillation in two dispersion media (distilled water and 15% NaCl solution). The chemical composition of the essential oils was evaluated by GC-MS for the first time. The yield of the essential oil was 0.04% (in fresh growth conditions) and 0.02% (in dry growth conditions) respectively regardless of which dispersion media (H2O or 15% NaCl solution) was used at the isolation of essential oil. The main compounds were aliphatic hydrocarbons (alkanes) (40.6-53.2%), aldehydes (8.4-17.4%), diterpenoids (9.1-16.7%) and ketones (6.2-8.7%). Content of monoterpenoids was depended on dispersion media (2.2-3.6% where H2O was dispersion media and 8.4-8.5% where 15% NaCl solution was dispersion media). n-Heneicosane (17.4-34.1%) and n-tricosane (14.3-19.5%) were the main constituents of the essential oil of S. hypericifolia. There were many insects from different classes in S. hypericifolia at flowering. Important components such as α-methylene-γ-butyrolactone (0.8-2.8%), benzyl cyanide (0.7-1.1%), β-damascenone (1.2-2.9%), (E,E)-4,8,12-trimethyl-1,3,7,11-tridecatetraene (1.8-2.7%), β-ionone (0.5-1.8%) and others were detected in small amounts.

• Korean Journal of Food Science and Technology
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• v.24 no.4
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• pp.387-392
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• 1992

In order to improve the solids and protein concentration and their yields in sea mustard extracts, HCl, sucrose, NaCl, EDTA, and SHMP were added during aqueous extraction and studied their effects on quality characteristics of the extracts. The extracts were prepared by 2 hours of boiling of ground sea mustard and centrifugation. Addition of HCl at $0.1{\sim}0.5N$ level was found that the solids and protein yields was significantly improved along with the ratio of supernatant seperated. The maximum solids and protein yields obtained were 52.48%, 36.73%, respectively, while those values of the aqueous extract without HCl were 23.20%, and 4.87%. Viscosity was reduced from 450 cps to less than 20 cps by HCl addition. When NaCl, sucrose, SHMP, and $Na_2EDTA$ were added in the concentration of range of $0.5{\sim}3.0%$, solid concentration and yields were also significantly improved by the order of $Na_2EDTA-SHMP-sucrose-NaCl$ in their effect. The highest solid yield of 55.0% was obtained from 3% addition of $Na_2EDTA$. Viscosity and turbidity were also reduced by addition of SHMP and $Na_2EDTA$.

• The Korean Journal of Mycology
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• v.36 no.1
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• pp.75-83
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• 2008

Lentinus giganteus, one of edible and medicinal mushroom belongs to Pleurotaceae of Agaricales, has been known to contain some inhibitive substances on Sarcoma 180 and curative effect on high blood pressure. Neutral saline soluble (0.9% NaCl), hot water soluble and methanol soluble substances (hereinafter referred to Fr. NaCl, Fr. HW and Fr. MeOH, respectively) were extracted from fruiting body of the mushroom. In vitro cytotoxicity tests, crude polysaccharides were not cytotoxic against cancer cell lines such as Sarcoma 180 and HepG2 at the concentration of $10{\sim}2,000\;{\mu}g/ml$, but crude polysaccharides from Fr. NaCl was toxic to NIH3T3 at the concentration of $10{\sim}2,000\;{\mu}g/ml$. Intraperitoneal injection with crude polysaccharides showed life prolongation effect of $14.3{\sim}67.5%$ in mice previously inoculated with Sarcoma 180, respectively. Fr. NaCl exhibited the immuno-potentiating activity of B lymphocyte by increasing the alkaline phosphatase activity by $1.53{\sim}1.68$ folds compared with control at the concentration of $50{\sim}200\;{\mu}g/ml$, respectively. The numbers of peritoneal exudate cells and circulating leukocytes were increased by 7.7 and 1.6 folds by injecting Fr. NaCl and Fr. MeOH into the mice at the concentration of 50 mg/ml body weight, respectively.

• Polymer(Korea)
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• v.25 no.1
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• pp.6-14
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• 2001

The monomer N,N'-bis(3-pyrrol-1-yl-propyl)-4,4'-bipyridinium$(PF_6)_2$ was electrochemically polymerized on glassy carbon electrode surface. This polymer film electrode has electroactive sites on its bipyridinium ions distributed at the polymer strands. The formal potentials of the electrodes were -0.41V and -0.81V(vs. SSCE) for each step at phosphate buffer(pH=5.70). The diffusion coefficients of the dopants ions into the polymer matrix were $1.57{\times}10^{-4}$ and $4.35{\times}10^{-5}cm^2s^{-1}$ for first and second redox couple, respectively. The rate constants of electron transfer at $V^{2+/+}$ of the first step was a $57.53s^{-1}$, which was 22 times higher than $V^{+/0}$ one having $2.63s^{-1}$ in the solution. The charge transfer resistance of the polymer film was influenced by the dopant ion of the electrolyte. Thus the resistances were 22.63, 16.81, 12.44 and $11.36k{\Omega}$ for $LiClO_4,\;NaClO_4,\;KClO_4$, and phosphate buffer, respectively. The reaction order of the electropolymerization was first order and the rate constant of the polymerization was $1.31{\times}10^{-1}s^{-1}$ as determined by EQCM method. The G.C./p-BPB type electrode doped with phosphate ions showed a stability and reproducibility in CV procedure over 20 cycles.

• The Korean Journal of Pharmacology
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• v.32 no.1
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• pp.57-66
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• 1996

To investigate properties of Ca-release channel in the reptile skeletal muscle, electrophoretical analysis, purification of RyR, $[^3H]ryanodine$binding study, and $^{45}Ca-release$ were carried out in the SR vesicles prepared from the snake skeletal muscle. The snake SR vesicle has the single high molecular weight protein band on SDS-PAGE, and its mobility was similar with that of rat skeletal SR vesicles. The high molecular weight band on SDS-PACE was found in the $[^3H]ryanodine$ peak fractions $(Fr_{5-7})$ obtained from the purification step of the RyR. Maximal binding site and Kd of the snake SR RyR were 6.36 pmole/mg protein and 17.62 nM, respectively. Specific binding of $[^3H]ryanodine$ was significantly increased by calcium and AMP (P<0.05), but not or slightly inhibited by tetracaine, ruthenium red (5.4%), or $MgCl_2$ (21%). $^{45}Ca-release$ from the SR vesicles loaded passively was significantly increased by the low concentration of calcium $(1{\sim}10{\mu}M)$ and AMP (5 mM)(P<0.05), but significantly decreased by the high concentration $(300{\mu}M)$ of calcium, tetracaine (1 mM), ruthenium red $(10{\mu}M)$, and $MgCl_2$ (2 mM)(P <0.05). From the above results, it is suggested that snake SR vesicles also have the RyR showing the similar properties to those of mammalian skeletal RyR with the exceptions of no or slight inhibition of $[^3H]ryanodine-binding$ by tetracaine, ruthenium red, or $MgCl_2$.