• Journal of the Korean Society of Food Science and Nutrition
• /
• v.11 no.2
• /
• pp.37-41
• /
• 1982

This study was conducted to investigate the growth of soybean sprouts and the effective hormonal refutation of vitamin C content by the concentration and combination of kinetin and auxins such as IAA, 2.4-D and NAA. The results were as follows; 1. The growth of soybean sprouts were fine under the respective conditions of kinetin $10^{-8}M+IAA\;10^{-6}M$, kinetin $10^{-7}M+IAA\;10^{-5}M$, kinetin $10^{-6}M+IAA\;10^{-6}M$, kinetin $10^{-5}M+IAA\;10^{-7}M$, kinetin $10^{-8}M+2,4-D\;10^{-8}M$ and kinetin $10^{-7}M+NAA\;10^{-5}M$. 2. The root development of soybean sprouts were almost in accord with the growth of soybean sprouts by the concentration of kinetin and auxin. 3. The content of vitamin C were more increased under in kinetin $10^{-8}M+IAA\;10^{-8}M$, kinetin $10^{-6}M+2,4-D\;10^{-5}M$ and kinetin $10^{-8}M+NAA\;10^{-8}M$ and both growth and vitamin C content were more activated under kinetin $10^{-8}M+IAA\;10^{-6}M$ and $10^{-8}M+NAA\;10^{-8}M$. 4. The growth, root development and vitamin C content were increased in the low kinetin and high IAA, NAA concentration. Root development and vitamin C content of soybean hypocotyl were decreased in the low kinetin and high 2,4-D concentration.

• Korean Journal of Materials Research
• /
• v.11 no.6
• /
• pp.472-476
• /
• 2001

Type and three-dimensional morphology of carbides precipitated in the X(X= 1.70, 1.92, 2.21, 2.50, 2.86)%C-5%Cr-5%V-5%Mo-5%W-5%Co multi-component white cast iron were investigated using an optical microscope and SEM. The types of carbides precipitated were MC, M$_2$C and M$_{7}$C$_{3}$. Morphology of the MC carbide took three forms, that it petal-like, nodular and coral-like. MC carbide seemed to change its morphology from petal-like through nodular, and finally to coral-like with an increase in carbon content. M7C carbide was classified into lamellar and plate-like type. The lamellar M$_2$C arbide precipitated in the iron with low molybdenum and tungsten contents, and higher contents of both elements in the iron were needed to form the plate-like M$_2$C carbide. The morphology of M$_{7}$C$_{3}$ was rod-like similar to that observed in high chromium white cast iron. However, cobalt does not affect the type and morphology of precipitated carbides.des.

• Journal of Korean Ophthalmic Optics Society
• /
• v.5 no.1
• /
• pp.43-48
• /
• 2000

It was to adjust the luminance of light by the rotation angle of the polarizes and analyzer. The luminance value Lmax, Lmin of Contrast Sensitivity could be obtained from the rotation angle ${\theta}_m$ of the average luminance($L_m$), the rotation angle(${\theta}_{max}$, ${\theta}_{min}$) of the maximum and the minimum's amplitude. $$L_{max}=I(0)e^{-2at}{\cdot}cos^2{\theta}_m(1+C_s^{-1})$$ $$L_{min}=I(0)e^{-2at}{\cdot}cos^2{\theta}_m(1-C_s^{-1})$$ We obtained the rotation angle(${\theta}_{max}$, ${\theta}_{min}$) of the polarizes and analyzer from the rotation angle ${\theta}_m$ of the average luminance($L_m$) and the Contrast Sensitivity($C_s$). $${\theta}_{max}=cos^{-1}[cos{\theta}_m{\cdot}(1+C_s^{-1})^{1/2}]$$ $${\theta}_{min}=cos^{-1}[cos{\theta}_m{\cdot}(1-C_s^{-1})^{1/2}]$$.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.2
• /
• pp.399-404
• /
• 2004

This study was conducted to investigate the effect of monosodium glutamate (MSG) and fermentation methods (C-I; fermented for 5 days at 1$0^{\circ}C$ after 2$0^{\circ}C$ fermentation for 2 days, C-II; fermented for 7 days at 1$0^{\circ}C$, M-I; kimchi with MSG fermented for 5 days at 1$0^{\circ}C$ after 2$0^{\circ}C$ fermentation for 2 days, M-II; kimchi with MSG fermented for 7 days at 1$0^{\circ}C$ on fermentation and free amino acid content. Fermentation of M-I and M-II was slightly delayed compared to C-I and C-II. Total microbe of C-I and C-IIwere lower than those of M-I and M-II, and lactic acid bacteria of C-I and C-II were lower than those of M-I and M-II respectively. The major free amino acids were alanine, asparagine, homocystine and valine in C-I, especially, glutamic acid and ornithine were high in C-II. Homocystine, alanine, asparagine and valine in M-I, glutamic acid, alanine, hydroxyproline, asparagine, homocystine, ornithine and valine were the major free amino acid in M-II, respectively. The sour taste of M-I and M-II was lower than those of C-I and C-II, respectively, and the effect of delaying fermentation at 1$0^{\circ}C$ did not showed in the C-I and M-I. The crispy taste of the M-I and M-II was higher than those of C-I and C-II, which was the opposite results of sour taste. Palatable and overall taste of M-I and M-II were higher than those of C-I and C-II, respectively These results suggest that the MSG in kimchi affect not only increment of free amino acid content but also shelf-life and taste improvement, and continuous fermentation at 1$0^{\circ}C$ also enhance the content of free amino acid and shelf-life of kimchi.

• Korean Journal of Materials Research
• /
• v.10 no.7
• /
• pp.489-492
• /
• 2000

Three different white cast irons alloyed with Cr and Si were prepared in order to study their distribution be-havior in matrices and carbides. The specimens were produced using a 15kg-capacity high frequency induction fur-nace. Melts were super-heated to $1600^{\circ}C$, and poured at $1550^{\circ}C$ into a pepset mold. Three combinations of the alloys were selected so as to observe the distribution behavior of Cr and Si : 0.5%C-25.0%Cr-1.0%Si(alloy No. 1), 0.5%C-5.0%Cr-1.0%Si(alloy No. 2) and 2.0%C-5.0%Cr-1.0%Si(alloy No. 3). Cellular $M_7C_3$ carbides-$\delta$ferrite eutectic were developed at $\delta$ferrite liquid interfaces in the alloy No. 1 while only traces of $M_7C_3$ carbides-$\delta$ferrite eutectic were precipitated in the alloy No. 2. With the addition of 2.0% C and 5.0% Cr, ledeburitic $M_3C$ carbides instead of cellular $M_7C_3$ carbides were precipitated in the alloy No. 3. Cr was distributed preferentially to the $M_7C_3$ carbides rather than to the matrix structure while more Si was partitioned in the matrix structure rather than the $M_7C_3$ carbides. $K^m$ for Cr was ranged from 0.56 to 0.68 while that for Si was from 1.12 to 1.28. $K^m$ for Cr had a lower value with increased carbon contents. The mass percent of Cr was higher in the $M_7C_3$ carbides with increased Cr contents.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.19 no.3
• /
• pp.257-264
• /
• 1986

The Chromosomes of five cobitid fishes, Cobitis taenia taenia, C. taenia lutheri, C. taenia striata, C. longicorpus and C. koreensis were studied. The karyotypic studies were based on the observations from the flame-drying preparations. The results obtained such as the number of somatic chromosomes, the type of chromosomes according to the centromeric loci and the number of chromosomal arm(AN) were as follows: C. longicorpus, 2n=50, 12m-8sm-30a, AN=70; C. koreensis, 2n=50, 10m-12sm-28a, AN=72; C. taenia taenia, 2n=48, 14m-4sm-30a, AN=66: C. taenia lutheri, 2n=50, 10m-6sm-34a, AN=66; and C. taenia striata, 2n=50, 10m-6sm-34a, AN=66. Peculiarly, in the case of C. taenia lutheri the chromosome number of somatic diploid was found to be 48-51, however, the number of chromosomal arm was 66, irrespective of the difference in the numbers of each somatic genome. It was confirmed there exists the Robertsonian event, one of the chromosomal polymorphism in C.t. lutheri. It was remarked taxonomically that the karyotype of C. taenia taenia of Korea having 48 diploid chromosomes was not identical with that of Europe and Japan with 50 chromosomes. Based on the karyotype analysis the Korean cobitid fishes can be classified roughly into three species groups according to arm numbers and diploid numbers; 1) C. taenia taenia, C. taenia lutheri, C. taenia striata 2) C. koreensis, C. longicor pus, C. rotundicaudata and 3) C. granoei.

• Analytical Science and Technology
• /
• v.14 no.6
• /
• pp.522-529
• /
• 2001

Carbon monoxide was generated when the saccharides which contained aldehyde group were added to alkali solution (NaOH solution) at $25^{\circ}C$ or $40^{\circ}C$. When the milk was added to 1.0 M NaOH solution at $25^{\circ}C$ and to 0.01 M NaOH solution at $40^{\circ}C$, carbon monoxide was generated. The carbon monoxide gas which was generated by 20 mL of 0.1 M lactose or 0.1 M xylose and 2 mL of 1.0 M NaOH solution at $50^{\circ}C$ for 2days was bubbled through 2 mL of fresh blood. The carboxyhemoglobin concentrations of both conditions were 31%. However, when the carbon monoxide gas which was generated by 30 mL of milk and 2 mL of 1.0 M NaOH at $50^{\circ}C$ for 2days or 3days was bubbled through 2 mL of fresh blood, the carboxyhemoglobin concentration was 32% or 42% respectively.

• Textile Coloration and Finishing
• /
• v.9 no.4
• /
• pp.39-46
• /
• 1997

In this study, Two types of polyester fabrics were hydrolysed with NaOH using the CDR m/c of pad-steam type and the Sofleena m/c of liquor-flow type to determine the alkali hydrolysis properties of polyester fabrics. The results were as follows: Under the same conditions, the weight loss of charmeuse was about 0.5% and 2~3% higher than that of pebble with CDR m/c and with Sofleena m/c, respectively. The weft density of pebble decreased about 14picks/inch with CDR m/c and 3picks/inch with Sofleena m/c comparing to the untreated sample at 18% of weight loss, while the weft density of charmeuse decreased about 5picks/inch with CDR m/c and 2picks/inch with Sofleena m/c at 20% of weight toss. K/S value decreased almost identically within about 11% weight loss of pebble and 8% of charmeuse processed with both CDR and Sofleena. However, in the above these weight losses, K/S value of the fabrics processed with Sofleena was higher than that of fabrics processed with CDR. The bending rigidity of warp direction of the fabrics ($2{\times}10^{-2}gf.cm^2 /cm$ higher for charmeuse and ($7{\times}10^{-3}gf.cm^2 /cm$ higher for pebble) processed with CDR m/c was higher than that of the fabrics processed with Sofleena m/c.

• Korean Journal of Agricultural Science
• /
• v.25 no.2
• /
• pp.181-198
• /
• 1998

In order to determine the optimum pasteurization conditions by microwave heating(MWH) at $50^{\circ}C{\sim}70^{\circ}C$ for 30 minute compared with water bath heating(WBH) at $65^{\circ}C$ for 30minute during storage at $5^{\circ}C$, the chemical composition, microbiological changes and keeping quality were examined and the results were as follows: 1. The fat protein lactose, total solid contents of raw milk, at $50{\sim}70^{\circ}C$ for 30 min. in MWH and at 65 for $30^{\circ}C$ min. in WBH did not changed significantly during the storage at $5^{\circ}C$. 2. The pH and acidity for the raw milk untreated were 6.75 and 0.16%, and those of MWH heated and WBH milk wee 6.75~6.50 and 0.16%~0.19%, phosphatase test were negative at $61^{\circ}C$ for 20 min. at $62^{\circ}C$ for 15 min. at $63^{\circ}C$ for 10 min. at $64^{\circ}C$ for 5 min. at $65^{\circ}C$ for 5 min. in MWH and at $65^{\circ}C$ for 30 min. in WBH. 3. Whey protein content was $18.53mg/m{\ell}$ in raw milk untreated, however, those were decreased as the heating temperature increased. The proteolytic activity of treated milk by WBH(44%) was lower than that by MWH(94%). 4. Total bacteria counts were $2.8{\times}10^5CFU/m{\ell}$ in raw milk untreated, $2.8{\times}10^3CFU/m{\ell}$ at $65^{\circ}C$ for 30 min. $2.4{\times}10^3CFU/m{\ell}$ at $70^{\circ}C$ for 30 min. in MWH and $3.0{\times}10^3CFU/m{\ell}$ at $65^{\circ}C$ for 30 min. in WBH. Because total bacteria count did not increased in MWH at $65^{\circ}C$, $70^{\circ}C$ for 30 min. and $65^{\circ}C$ for 30 min. in WBH during the 10 days storaging, Also, total bacteria counts for treated milk were a most drastic decrease after $61^{\circ}C$, $62^{\circ}C$, $63^{\circ}C$, $64^{\circ}C$, $65^{\circ}C$ for 5 min. in MWH. 5. Coliform bacteria counts were $2.6{\times}10^3CFU/m{\ell}$ in raw milk untreated. There were not detected at $55^{\circ}C{\sim}70^{\circ}C$ for 30 min. in MWH and at $65^{\circ}C$ for 30 min. in WBH. Coliform bacteria counts were not detected after $61^{\circ}C$, $62^{\circ}C$, $63^{\circ}C$, $64^{\circ}C$, $65^{\circ}C$ for 5 min. in MWH. 6. Thermoduric bacteria counts were $5.2{\times}10^4CFU/m{\ell}$ in raw milk untreated, $2.0{\times}10^3CFU/m{\ell}$ at $65^{\circ}C$ for 30 min. $1.9{\times}10^3CFU/m{\ell}$ at $70^{\circ}C$ for 30min. in MWH and $2.2{\times}10^3CFU/m{\ell}$ at $65^{\circ}C$ for 30 min. in WBH. Because thermoduric bacteria counts did not increased in MWH at $65^{\circ}C$, $70^{\circ}C$ for 30 min. and $65^{\circ}C$ for 30 min. in WBH during the 10days storaging. Also, thermoduric bacteria counts were a most drastic decrease after $61^{\circ}C$, $62^{\circ}C$, $63^{\circ}C$, $64^{\circ}C$, $65^{\circ}C$ for 5 min. in MWH. 7. Psychrotrophic bacteria counts were $2.8{\times}10^5CFU/m{\ell}$ in raw milk untreated, $2.0{\times}10^1CFU/m{\ell}$ at $65^{\circ}C$ for 30 min. $2.0{\times}10^1CFU/m{\ell}$ at $70^{\circ}C$ for 30 min. in MWH and $3.0{\times}10^1CFU/m{\ell}$ at $65^{\circ}C$for 30 min. in WBH. Because psychrotrophic bacteria counts did not increased in MWH at $65^{\circ}C$, $70^{\circ}C$ for 30min. and $65^{\circ}C$ for 30 min. in WBH during the 10 days storaging. Also, psychrotrophic bacteria counts were a most drastic decrease after $61^{\circ}C$, $62^{\circ}C$, $63^{\circ}C$, $64^{\circ}C$, $65^{\circ}C$ for 5 min. in MWH.

• Korean Journal of Animal Reproduction
• /
• v.16 no.2
• /
• pp.117-123
• /
• 1992

This Study was carried out ot investigate the effects of concentration and equilibration time of cryoprotective aagents on survival rate of slowly and ultrarapidly frozen porcine embryos. The porcine embryos following dehydration by cryoprotective agents and 0.25M sucrose were slowly freezed(from 2$0^{\circ}C$ to -7$^{\circ}C$/-1$^{\circ}C$/min., from -7$^{\circ}C$ to -35$^{\circ}C$/-0.2$^{\circ}C$/min., from -35$^{\circ}C$ to -38$^{\circ}C$/-0.3$^{\circ}C$/min.) by Cell Freezer and directly plunged into liquid nitrogen and thawed in 38$^{\circ}C$ water bath. Survival rate was defined as development rate to the morula and blastocyst stage after in vitro culture or by FDA test. The results are summarized as follows : 1. The survival rates of porcine embryos after slow frozen-thawing in the freezing medium of 0.25M sucrose added 2.0M glycerol, 3.0M DMSO, 2.0M propanediol or 2.0M glycerol＋2.0M propanediol was 80.6, 84.7, 75.0 or 78.8%, respectively. 2. The survival rates of porcine embryos after slow frozen-thawing in the freezing medium of 0.50M sucrose added 2.0M glycerol, 3.0M DMSO, 2.0M propanediol or 2.0M glycerol＋2.0M propanediol was 80.9, 82.4, 73.1 or 77.1%, respectively. 3. The survival rates of porcine embryos after ultrarapid frozen-thawing in the freezing medium of 0.25M sucroese added 2.0M glycerol, 3.0M DMSO, 2.0M propanediol or 2.0M glycerol＋2.0M propanediol was 65.3, 68.6, 63.2 or 59.9%, respectively. 4. The survival rates of porcine embryos after ultrapid frozen-thawing in the freezing medium of 0.50M sucrose added 2.0M glycerol, 3.0M DMSO, 2.0 propanediol or 2.0M glycerol＋2.0M propanediol was 67.5, 62.9, 56.9, or 62.8%, respectively. 5. The higher survival rate of porcine embryos was attained at the short period ofequilibration time(5min.) in the freezing medium added 0.25M sucrose and 3.0 DMSO compared to those of 10 or 20min. equilibration time in the same condition.