• Bulletin of the Korean Chemical Society
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• v.32 no.9
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• pp.3343-3347
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• 2011

A simple efficient and neat synthesis of ${\alpha}$-hydroxy phosphonates has been accomplished from aromatic/heterocyclic aldehydes and diethyl phosphite using $KHSO_4$ as a catalyst under solvent-free conditions at ambient temperature. These compounds are characterized by spectral and analytical data and tested for their anti-oxidant activity.

• Analytical Science and Technology
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• v.14 no.1
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• pp.72-79
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• 2001

Oxidative decomposition of 2, 4, 6-trichlorophenol(TCP) was studied in aqueous solution. Iron and manganese protoporphyrin [or tetrakis(p-carboxyphenylporphyrin)] and their polymer supported derivatives were used as catalysts, and $KHSO_5$ and tert-butyldroperoxide(TBHP) as oxidants. Metalloporphyrin itself shows very poor catalytic activity in oxidative decomposition of TCP with oxidant. However, very high catalytic activity was observed when metalloporphyrin was chemically bound to newly synthesized polymers or XAD2 resin. Additionally, it revealed much higher catalytic activity in the presence of water-soluble polymers having a electron-donating axial ligand such as pyridine and immidazole. Maleic acid and chloromaleic acid were found in the resulting solution by ESI-MS. Especially, XAD2-supported metalloporphyrins can be reused as catalysts due to insolubility to solvent, and stability against oxidant.

• Journal of the Korea Organic Resources Recycling Association
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• v.14 no.2
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• pp.83-90
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• 2006

The NaCl contents of food waste composts made by various techniques known up to now were under the level of 1% by fresh weight basis. But these techniques has some problem that is environment pollution from treated water and high equipment cost. The application to agricultural land of food waste compost that is not sufficiently removed NaCl was considered to be improper due to salt accumulation in soils and plant growth inhibition by salt stress. The purpose of this study is to decompose NaCl in food waste compost using triple salt and this method is differ from existing chemical method. Also, reaction of NaCl with triple salt produced KCl that is basic material of potassium fertilizer. Moreover Also, there was temperature rise of average $5^{\circ}C$ as result that apply triple salt in food waste 600 ton in food wast composting productive capacity. Obvious odious smell reduction effect appeared pretreatment process and fermentation process with temperature rise and this is because triple salt activation of aerobe and removes odious smell cause material by salt content decrease effectively.

• KSBB Journal
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• v.22 no.5
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• pp.288-296
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• 2007

Monascus pilosus (KCCM 60160) in submerged culture was optimized based on culture medium and fermentation conditions. Monacolin-K (Iovastatin), one of the cholesterol lowing-agent which was produced by Monascus pilosus may maintain a healthy lipid level by inhibiting the biosynthesis of cholesterol. Plackett-Burman design and response surface method were employed to study the culture medium for the desirable monacolin-K production. As a result of experimental designs, optimized production medium components and concentrations (g/L) were determined on soluble starch 96, malt extract 44.5, beef extract 30.23, yeast extract 15, $(NH_4)_2SO_4$ 4.03, $Na_2HPO_4{\cdot}12H_2O$ 0.5, L-Histidine 3.0, $KHSO_4$ 1.0, respectively. Monacolin-K production was improved about 3 times in comparison with shake flask fermentation of the basic production medium. The effect of agitation speed (300, 350, 400 and 450 rpm) on the monacolin-K production were also observed in a batch fermenter. Maximum monacolin-K production with the basic production medium was 68 mg/L when agitation speed was 500 rpm. And it was found that all spherical pellets (average diameter of $1.0{\sim}1.5mm$) were dominant during fermentation. Based on the results, the maximum production of 185 mg/L of monacolin-K with the optimized production medium was obtained at pH (controlled) 6.5, agitation rate 400 rpm, aeration rate 1 vvm, and inoculum size 3%.

• Journal of the Korea Organic Resources Recycling Association
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• v.12 no.3
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• pp.86-94
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• 2004

The characteristics of food waste in our country is high contents of water and sodium chloride(NaCl). Average water contents of household garbage was 80.0%, and those of wastes of restaurants and of wholesale market of agricultural products was 76.9% and 90.0%, respectively. The NaCl contents were high in household garbage and restaurant's waste as 3.36% and 4.84%, respectively. The NaCl contents of food waste composts made by various techniques known upto now were under the level of 1% by fresh weight basis. But these techniques has some problem that is environment pollution from treated water and high equipment cost. The application to agricultural land of food waste compost that is not sufficiently removed NaCl was considered to be improper due to salt accumulation in soils and plant growth inhibition by salt stress. The purpose of this study is to decompose NaCl in food waste compost using triple salt and this method is differ from existing chemical method. Also, reaction of NaCl with triple salt produced KCl that is basic material of potassium fertilizer. The experiment results of growing lettuce produced difference between food waste compost and treated food waste compost with triple salt. The latter got more high sprouting ratio and a growth rate.

• KSBB Journal
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• v.23 no.6
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• pp.463-469
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• 2008

During the last decade, monacolin-K biosynthesized by fermentation of red yeast rice (Monascus strains) was proved to have an efficient cholesterol lowering capability, leading to rapid increase in the market demand for the functional red yeast rice. In this study, the production medium composition and components were optimized on a shake flask scale for monacolin-K production by Monascus pilosus (KCCM 60160). The effect of three different soybean flours on the monacolin-K production were studied in order to replace the nitrogen sources of basic production medium (yeast extract, malt extract and beef extract). Among the several experiments, the production medium with dietary soybean flour to replace a half of yeast extract was very good for monacolin-K production. Plackett-Burman experimental design was used to determine the key factors which are critical to produce the biological products in the fermentation. According to the result of Plackett-Burman experimental design, a second order response surface design was applied using yeast extract, beef extract and $(NH_4)_2SO_4$ as factors. Applying this model, the optimum concentration of the three variables was obtained. The maximum monacolin-K production (369.6 mg/L) predicted by model agrees well with the experimental value (418 mg/L) obtained from the experimental verification at the optimal medium. The yield of monacolin-K was increased by 67% as compared to that obtained with basic production medium in shake flasks.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.577-583
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• 2000

The purpose of this study was to investigate the effectiveness of various quality preservative treatments for extending shelf life and maintaining good quality of minimally processed fruit and vegetables produced in Korea. To determine the suitable treatments for delaying quality deterioration, fresh Asian pears and Chinese cabbages were sliced and treated with various quality preservatives (1% CaCl$_2$, 1% NaCl, 3% sucrose, 1% Ca-lactate, 1% vitamin C, 0.05% chitosan ＋1% vitamin C, 0.1% Sporix＋1% vitamin C, hot water (60$\^{C}$), 0.2% L-cysteine), packed with polyethylene film (60㎛-thick), and stored at 4$\^{C}$/0$\^{C}$ or 20$\^{C}$. Various biological and sensory tests were performed to evaluate the quality changes in minimally processed products. Results indicated that Chinese cabbages treated with 1% CaCl$_2$ at 4, and 1% CaCl$_2$ and 1% NaCl at 20$\^{C}$ were most effective in maintaining the quality and minimizing the biochemical changes during storage. For sliced Asian pears, 0.2% L-cysteine and 1% NaCl treatments were effective to reduce browning, and 1% CaCl$_2$ treatment was the most effective to prevent softening during storage at 20$\^{C}$ and 0$\^{C}$. Modified atmosphere packaging of Pleurotus ostreatus and Lentinus edodes had a significantly different shelf life depending on packaging material, packaging thickness and storage temperature. Sealed packaging with polyethylene film (60㎛-thick) for two kinds of mushrooms maintained a good quality with an extended shelf life by 30-50% at 20$\^{C}$ and by 30-130% at 0$\^{C}$. To minimize the quality deterioration which appeared in the condition of polyethylene film packaging, quality preservatives such as KMnO$_4$ and KHSO$_2$＋K$_2$S$_2$O$\_$5/ for SO$_2$ generation were added inside of mushroom packaging. The best condition for maintaining good quality longer was packaging with polyethylene film+SO$_2$ which showed 5080% extended shelf life for both Pleurotus ostreatus and Lentinus edodes at 20$\^{C}$ and 0$\^{C}$.