• Asian-Australasian Journal of Animal Sciences
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• v.15 no.2
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• pp.279-282
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• 2002

Twenty six male Hanwoo (Korean cattle) carcasses were measured for pH, temperature and instrumental color changes of loins during 24 h post-mortem carcass chilling at $4^{\circ}C$ in the cooler. The average internal temperature of loins was about $5^{\circ}C$ after 24 h of chilling, and with the exclusion of those with an ultimate pH>6.0 (dark-cutters), the average pH value was 5.5. When all carcasses were considered for the partial correlation coefficient between color and pH, with the temperature effect excluded, CIE $L^*$, $a^*$ and $b^*$ seemed to be affected significantly by pH during chilling process (p<0.001). However, when carcasses with dark-cutting condition were excluded, the correlation coefficients were much lower. In contrast, when the partial correlation coefficients between color and temperature, excluding the effect of pH on them, were analyzed, the relationship between color and temperature did not change much after values of DFD (dark, firm, dry) beef were excluded. The results suggested that the known interrelationship of color and pH in chilled beef loins be mainly due to the influence of temperature on pH and color.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.342-349
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• 2003

Escherichia coli O157：H7, Staphylococcus aureus and Salmonella enteritidis are food borne pathogens involved in food poisoning in numerous countries. This study aimed to obtain knowledges on the survival of Esc coli O157：H7, Sta aureus and Sal. enteritidis in the yoghurt added with water extract of Omija(Schizandra chinensis). The growth inhibition of Schizandra chinensis extract on the food borne pathogens were measured by total microbial count and effect of growth inhibition was correspondent to the concentration of Schizandra chinensis extract. The highest growth inhibition effect of Schizandra chinensis extract was shown on the Sta aureus followed by Sal. enteritidis and Esc. coli O157：H7. The number of surviving Esc. coli O157：H7 cell(3.55${\times}$10$\^$5/ CFU/mL) was decreased to 1.00${\times}$10$^1$∼3.00${\times}$10$^1$ CFU/mL after 24 hours incubation by the addition of 0.4∼l.0％ of Schizandra chinensis extract in the yoghurt. And also the viable cell counts of surviving Sta. aureus cells (initial inoculum 1.24${\times}$10$\^$5/ CFU/mL) were decreased gradually to 4.00${\times}$10$^2$∼8.50${\times}$10$^2$ CFU/mL after 48 hours of incubation, but the viable cells of Sal. enteritidis were not detected after 24 hours of incubation. Growth of the food borne pathogens was strongly inhibited by the addition and incubation of Schizandra chinensis extract for 48 hours in the yoghurt.

• Applied Chemistry for Engineering
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• v.28 no.4
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• pp.467-472
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• 2017

In this study, the reforming reaction of vacuum residue (VR) was carried out using aquathermolysis reaction. VR showed a prone to decrease the amount of resins and asphaltenes in the constituents, and to increase saturates and aromatics when reacting with steam at 30 bar and above $300^{\circ}C$ for 24 h. This tendency became more evident when the amount of steam used was excessive than the amount of VR. When the aquathermolysis reaction was performed at $300^{\circ}C$ and 30 bar for 48 h, the VR composition was changed from the initial state (S/A/R/A = 7.3%/43.7%/25.6%/23.5%) to final state (S/A/R/A = 6.8%/57%/12.2%/24.0%), and the contents of the resins decreased by 13% and the aromatic compounds increased by 13%. The viscosity decreased from 880,000 cp to 290,000 cp by 68%. When 10% of decalin, which is easy to provide hydrogen, was added, the viscosity decreased by 68% in 24 h. The VR composition showed a reduction in the contents of resins and asphaltenes from 49% to 17% from the initial state (S/A/R/A = 7.3%/43.7%/25.6%/23.5%) to the final state (S/A/R/A = 4.5%/63.5%/12.5%/20.0%), and the content of aromatics was maximized to 63.5%. The gas layer formed by the aquathermolysis reaction in the reactor chamber was collected and analyzed by GC-MS spectroscopy. As a result, various hydrocarbon compounds such as ethylbenzene, octane and dimethylbenzene were detected.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.2
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• pp.238-245
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• 2009

Pure culture experiments were conducted to assess the bacteriostatic and bactericidal effects of phlorotannins (PT) isolated from Ascophyllum nodosum (brown seaweed) on Escherichia coli O157:H7. In Exp. 1, one non-O157:H7 strain (25922) and three strains of E. coli O157:H7 (3081, EDL933 and E318N) were cultured in M9 medium with PT included at 0 (control), 25, 50 or $100{\mu}g/ml$ (n = 3). Bacterial growth was monitored by $OD_{600}$ at 0, 4, 6, 12 and 24 h, and by dilution plating at 0, 4, 6 and 24 h. All strains were inhibited (p<0.001) by PT to varying degrees. At 50 or $100{\mu}g/ml$, PT prevented growth of all four strains. At $25{\mu}g\;PT/ml$, growth of 25922, 3081, E318N and EDL933 was inhibited for 6, 12 and 24 h, respectively, but 25922 and 3081 resumed growth by 12 and 24 h. Direct plating confirmed bactericidal effects of PT on all four strains at $100{\mu}g/ml$, and on EDL933 and E318N at $50{\mu}g/ml$. In Exp. 2, strains 25922 and 3081 were incubated with no tannins or with $50{\mu}g/ml$ of PT, purified condensed tannins (CT) from Quebracho (Schinopsis balansaei), or purified tannic acid from Rhus semialata (Anacardiaceae) as hydrolysable tannins (HT). Strain 3081 was unaffected by HT or CT, but was completely inhibited (p<0.001) by PT at 4, 6 and 24 h. Strain 25922 was unaffected by HT, slightly inhibited by CT, and almost eradicated by PT at 4 and 6 h. Transmission electron microscopy revealed tannin-mediated alterations to bacterial cell walls. Phlorotannins from A. nodosum exhibit growth-inhibiting and bactericidal effects in vitro against the strains of E. coli O157:H7 investigated. Anti-E. coli efficacy of A. nodosum PT is superior to that of terrestrial tannins purified from Quebracho and from Rhus semialata.

• The Korean Journal of Food And Nutrition
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• v.11 no.4
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• pp.369-374
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• 1998

This study was conducted to investiagte influences of cold aged dough on the quality of bagutte. After 2 hours fementing, the dough was divided 2 parts and they were stored in the refrigirated adjusted 1∼-1$^{\circ}C$. The cold aging time was 24, 48 hours respectivley. After 2 hourse fermentation, the dough's pH was 5.45 and 24, 48 hours cold aged dough were 4.99, 4.81. During cold aging, the difference of pH was not significant. The main organic acids in the baguette were lactic acid, acetic acid and malic acid, Among these organic acids, the acetic acid was the largest quantity regardlessly in different fermentation and the cold aging acids, time. Right after baking, the enthalphy of all samples were almost same even thought in different cold aging time, but during different storage periods they showed the difference of retrogradation by the increase of the enthalphy. 24 hours cold aging baguette had the best taste, aroma and texture in bread's score sheet.

• Korean Journal of Environmental Biology
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• v.17 no.2
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• pp.209-215
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• 1999

Changes of malate dehydrogenase isozyme in oyster exposed to different temperature, pH and salinity were investigated by polyacrylamide gel electrophoresis. MDH isozyme in control group was separated into two bands on the positive side. In case of temperature and pH stress, MDH isozyme was separated into only one band after 12 hours exposure but two bands after 24, 48 hours exposure on the positive side. In case of salinity stress, after 12 hours exposure, MDH isozyme bands were separated into two bands in 5 ppt, 30 ppt and three bands in 10 ppt, 40 ppt concentration on the positive side. After 24 hours and 48 hours exposure case in salinity stress, MDH isozyme bands was separated into two bands on the positive side in all concentration. Activities of isozyme bands show their characteristics according to the condition of experiment. In conclusion, changes of MDH isozyme was a biochemical defense mechanism in oyster and result from effect of environmental stress to oyster.

• Korean Journal of Ichthyology
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• v.7 no.1
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• pp.79-83
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• 1995

Karyotypic analysis was performed for Labridae fishes, Pseudolabrus japonicus, Halicho eres tenuispinis, H. poecilopterus and Pteragogus flagellifera from coastal area of Cheju Island in Korea. The chromosome numbers(Karyotypes) were 42(4M+24SM+14ST, A), 48(2M+2SM+44ST, A), 48(2M+46ST, A) and 42(4M+24SM+14ST, A) in P. japonicus, H. tenuispinis, H. poecilopterus and P. flagellifera, respectively. Heteromorphic sex chromosome was not found in both sexes of each Labridae fishes. However, large satellites were located on the largest subtelocentrics in P. japonicus and P. flagellifera.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.469-474
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• 2010

In this study, we isolated two species of bacteria for the powerful biotrasnformation of ginsenosides from Kimchi and human feces. Using biochemical tests and 16s rRNA sequencing, the selected strains were identified as Latobacillusplantarum (CKDHC0801) and Lactobacillussakei (CKDHC0802). Changes in cell growth and pH were examined in red ginseng. CKDHC 0801 and CKDHC 0802 reached their maximum growth phase after 24 hr and 48 hr, respectively, whereas the combined culture of CKDHC 0801 and CKDHC 0802 showed higher cell growth than bacterial strain alone. During fermentation of CKDHC 0801 and the combined culture, the pH values decreased from 5.2 to 4.2 after 24 hr, but CKDHC 0802 reached pH of 4.2 after 3day. The identities of ginsenosides were biotransferred from high molecular (Rg1 and Rb2) to low molecular (Rg3, Rg5, Rk1, PPD) by fermentation of both bacteria. Therefore, the results of this study demonstrate that CKDHC 0801 and CKDHC 0802 could be used to enhance to effects of red ginseng.

• Journal of Trauma and Injury
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• v.24 no.2
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• pp.75-81
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• 2011

Purpose: The aim of this study was to analyze the influence of a trauma team's management. Methods: A total of 181 patients with severe trauma were retrospectively divided into two groups. Of these 181 patients, 81 patients without a trauma team admitted between April and October 2008 were assigned to Group 1, and 100 patients with a Trauma team admitted between April and October 2009 were assigned to Group II. We compared general characteristics, the length of stay in the emergency department (ED) and treatment outcomes (24-h packed RBC transfusion, length of intensive care unit (ICU) stay, length of hospital stay, in-hospital mortality, 24-h mortality) between these two groups. Results: The length of stay in the ED was significantly reduced in Group II compared to Group I ($p$=0.025). No significant differences were found in mean arterial pressure, Glasgow Coma Scale, Revised Trauma Score, Injury Severity Score, in-hospital mortality and 24-h mortality between the two groups. However, Group II had a lower amount of 24-h packed RBC transfusion and a shorter length of ICU and hospital stay than Group I, although these differences were not statistically significant. Conclusion: Through the establishment of a trauma team, the length of stay in the ED can be reduced remarkably. Furthermore, the need for 24-h packed RBC transfusions and the length of stay in the ICU and hospital were found to be decreased in patients managed by a trauma team.

• Proceedings of the Korean Society of Life Science Conference
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• 2006.09a
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• pp.24.2-24.2
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• 2006