• KSBB Journal
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• v.18 no.5
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• pp.398-403
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• 2003

Due to the low biodegradability of dyes, conventional biological wastewater treatment systems are inefficient in treating dye wastewater. Various white-rot fungi were investigated for the decolorization of six industrial dyes (reactive blue 5, reactive blue 16, reactive black 5, acid black 52, reactive orange 16, and acid violet 43). Among ten fungi, T. versicolor KCTC 16781 was selected as a testing strain because this had the best performance of decolorization for six dyes from the results of the solid culture experiments. In liquid culture medium, T. versicolor KCTC 16781 decolorized over 96% of six dyes for 48 hrs. Laccase started to produce in the early stage of the culture, and showed the highest peak value of 2.3 U/mL in 24 hrs. Enzyme activity remained constant until the end of culture. Fungal decolorization is a promising alternative to replace or supplement present treatment process.

• Food Science and Preservation
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• v.9 no.1
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• pp.36-41
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• 2002

We examined the chemical properties of leek and dropwort and prepared the noodles with the dried powder of them, to develope functional processing floods which contain biological active compounds. The groups were divided by the drying methods as follows: hot air drying at 50$\^{C}$ (A), hot air drying after blanching for 30 sec (B), hot air drying after steaming for 2 min (C) and freeze drying (D). We had analyzed the content of vitamin C, total chlorophyll, and phenolic compounds and measured the hunter color values of dried powders individually. The contents of evaluated compounds were higher in A and D than in B and C groups and also the electron donating activity of A and D was stronger than B and C. The cooking properties of noodles prepared with leek and dropwort powder were examined. After cooking, the weight and volume of noodles prepared with powder were lower than those of control The turbidity of noodle soup were increased as the adding ratio was increased. The cutting strength of cooked leek noodles with A and B powder was similar to that of control, in case of dropwort, cooked noodles with D showed similar to that of control. The cutting strength of cooked noodles were decreased as the adding ratio were increased. The electron donating activity of noodles with vegetable powders showed high than that of control The sensory evaluation showed that significant difference between noodles with 2.5 ?/e addition groups and control was not recognized but was recognized between noodles with 5% addition groups and the control.

• Applied Biological Chemistry
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• v.20 no.2
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• pp.242-246
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• 1977

In the barly coleptile sections treated with either $1{\times}10^{-5}M$ abscisic acid (ABA) or $1{\times}10^{-5}M$ gibberellic acid (GA), the time course changes of ribonuclease (RNase) activity and ribonucleic acid (RNA) profiles were studied. The results may be summarized as follows: 1. While GA suppressed RNase activity, ABA activated it. 2. High level of s-RNA and low level of r-RNA compared with normal plant sections in hormone-untreated coleoptiles seemed to be the results of increased RNase activity in the incubation period. 3. While GA retarded the decomposition of r-RNA, ABA activated it and the results seemed to be related with RNase activity. 4. GA activated the synthesis of RNA-DNA component, and ABA suppressed it. 5. Increase in the amount of s-RNA with the treatment of ABA may be due to the decomposition of r-RNA.

• Korean Journal of Environmental Agriculture
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• v.17 no.2
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• pp.127-131
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• 1998

Ethane was measured to know whether active oxyzens may induce phytoxicity in stressedcucumber plant.The time course of the increase in ethane evolution was the same as that of the increase of visible injury in all treatments except $SO_2$ treatment.This result showed that air pollutants-induced plant damages were closely related to ethane evolution.And evolution of ethane was more increased in combined stress than singly one,suggesting that phytotoxicity was more severe in complex sterss.Also, evolution of ethane was enhanced in the light condition and scavengers of active oxygen were inhibited,showing that plant damage that plant damage were cause by active oxygens.

• Tuberculosis and Respiratory Diseases
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• v.52 no.6
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• pp.608-615
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• 2002

Background : ADA is an enzyme found in most cells, and is involved in purine metabolism, but its chief role concerns the proliferation and differentiation of lymphocytes, especially T-lymphocytes. For that reason ADA has been looked on as a marker of cell-mediate immunity, which is the key mechanism of the tuberculous pleural effusion. Thus, the pleural fluid ADA activity is increased in the tuberculous pleural effusion. Age associated immune decline is characterized by decreases in both B and T-lymphocyte function and the former may be largely a result of the latter. Therefore, the pleural fluid ADA activity would be lower in old rather than in young, patients with tuberculous pleural effusion. We studied the relationship between age, and pleural fluid ADA activity, in patients with tuberculous pleural effusion. Materials and Methods : In the 46 patients with tuberculous pleural effusion enroll in this study, the pleural fluid ADA activities were measured by means of an automated kinetic method. Results : The mean age of the patients was $53.0{\pm}22.0$ years, with a male to female ratio of 30:16. The patients were divided into two groups, young patients, regarded as < 65 and old regarded as ${\geq}65$ years with 28 and 18 patients, respectively. The pleural fluid ADA activity in both groups show significant differences : $99.4{\pm}22.6$ IU/L(young patients) Vs. $75.8{\pm}30.9$ IU/L(old patients)(p<0.05), but a negative correlation with age (r=-0.311, p<0.05). Conclusion : Although pleural fluid ADA activity was not adequately increased, tuberculous pleural effusion, in older patients, would have to be considered clinically suspicious tuberculous pleural effusion.

• The Korean Journal of Mycology
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• v.18 no.1
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• pp.7-12
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• 1990

Isolates of Penicillium expansum with reduced pathogenicity were arbitrarily selected among benomyl-resistant isolates in order to investigate relationship of their pectolytic enzyme acitivity with pathogenicity. In artificial medium, strongly pathogenic isolate $S_1$ and weakly pathogenic isolate $R_2$ produced considerable amonts of endo-polymethylgalacturonase, endo-polygalacturonase, pectin methyl-trans-eliminase, and polygalacturonate-trans-eliminase. No marked difference in enzyme activities was observed between two isolates. In apple medium, the activities of endo-polymethylgalacturonase and endo-polygalacturonase of isolate $S_1$ were over 6 times higher than those of isolate $R_2$. But pectin methyl-trans-eliminase and polygalacturonate-trans-­eliminase did not show a great difference. Activities of endo-polymethylgalacturonase and endo­polygalacturonase precipitated at 80-95% saturation of ammonium sulfate were highest, and addition of these enzyme solutions increased pathogenicity of weakly pathogenic isolates $R_{1-4}$.

• Food Science and Preservation
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• v.20 no.6
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• pp.760-765
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• 2013

The image analysis as a tool for evaluation of browning degree on fresh-cut lotus root was studied. The fresh-cut lotus root treated as 4 groups (Cont-without any treatment, DB-blanching at $50^{\circ}C$ for 5 min in distilled water, AB-blanching at $45^{\circ}C$ for 5 min in 1% ascorbic acid, CB-blanching at $45^{\circ}C$ for 5 min in 1% citric acid). The samples treated with each methods were packaged with 0.04 mm polyethylene bag ($25cm{\times}30cm$) and stored at $4^{\circ}C$ for 9 days. On the RGB color space, the AB and CB group showed high R, G, B value. On the HSV and CIE $L^*a^*b^*$ color space, the AB and CB group showed low browning area, $a^*$, $b^*$ value and high $L^*$ value. Polyphenol oxidase activity was low in the AB and CB groups in all storage period. This result means that the AB and CB groups were inhibited the development of tissue browning. The result of sensory evaluation also supported this opinion. And the correlation coefficient between sensory evaluation with all color values was over 0.84. Especially, the $L^*$ value showed the highest correlation coefficient (0.93). In conclusion, the image analysis is suitable for analysis of browning degree on fresh-cut lotus root by analyzing diverse color value.

• Proceedings of the Korean Society of Organic Agriculture Conference
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• 2009.12a
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• pp.301-301
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• 2009

겨울철 농경지 이용율 제고 및 자연경관 조성을 위하여 녹비작물을 재배하는 면적이 지속적으로 증가하고 있는 추세이다. 그 동안 녹비작물에 대한 연구는 주로 파종적기, 작물에 대한 양분공급효과 및 타감 효과 등에 집중되어왔다. 본 연구에서는 토양 중 양분공급 및 미생물활성의 경시적 변화, 잡초억제 및 작물생육에 대한 녹비작물의 투입효과를 알아보기 위하여 수행하였다. 국립농업과학원 구내포장에서 2007년 9월 하순에 헤어리베치(8kg/10a)와 호밀(10kg/10a) 종자를 파종한 후, 이듬해 4월 하순에 수확하여 토양에 환원하였다. 질소공급량은 화학비료(15.2kgN/10a) 대비 헤어리베치(32.2kg/10a, 212%), 호밀(9.2kg/10a, 60%) 및 헤어리베치+호밀(15.5kg/10a, 102%)로 헤어리베치의 질소공급효과가 매우 높았다. 토양 무기태질소 함량은 녹비 처리 후 30일경에 최대에 도달하였으나, 호밀 처리구는 조사기간 동안 큰 변화가 없었다. 토양 유기물 함량의 변화는 시험 전(10DBI)과 비교하여 큰 차이를 보이지 않았으나, 녹비환원 후 10일경에 일시적으로 감소하는 경향을 보였는데 이는 녹비환원 후 토양경운에 의한 영향으로 판단되며, 무기태질소와는 달리 호밀처리구의 유기물함량이 지속적으로 증가하는 경향을 보였다. 토양 탄수화물(수용성 당)은 시험 전에 가장 높았으며, 시간의 경과와 함께 서서히 감소되는 양상을 보였으며 토양 미생물탄소 및 미생물질소의 양은 녹비처리구가 화학비료 처리구에 비해 높았으며 녹비환원 후 50일 까지는 증가하다가 그 이후에 감소하는 경향을 보였는데 이는 토양의 무기태질소 및 탄수화물과 밀접한 관계가 있는 것으로 판단되었다. 녹비처리 후 85일경에 잡초발생량을 조사한 결과, 화학비료 처리구에 비하여 헤어리베치 처리구는 40%, 호밀 처리구는 68%, 헤어리베치+호밀 처리구는 40%의 잡초억제효과가 있었다. 고추과의 수량은 화학비료 처리구(702kg/10a)>헤어리베치(694kg>10a)>헤어리베치+호밀(361kg/10a)>호밀(179kg/10a)의 순으로 나타났다.

• Food Science of Animal Resources
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• v.33 no.5
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• pp.626-632
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• 2013

This study was performed to determine the antioxidant activity of the oven-dried paprika powder as affected by the color differences of paprika and to evaluate physicochemical characteristics and antioxidant activity of pork patties with various levels of paprika powders. The total phenolic contents of the paprika were not affected by color and solvent (p>0.05). The methanol extracted paprika powder showed higher DPPH radical scavenging activity than water extracted counterpart, and no differences were observed at concentration of 0.5% as compared to the reference (ascorbic acid) (p>0.05). In all treatments, the iron chelating ability increased with increasing concentrations. At a concentration of 1.0%, methanol extracts of orange paprika (MOP) and water extracts of red paprika (WRP) were not different from the reference, (ethylendiaminetetraacetic acid, EDTA). The paprika color and extraction solvent didn't affect reducing power of paprika powder at each concentration (p>0.05). Pork patties with red paprika powder were higher redness values than those with orange ones, regardless of addition level. The addition of red paprika increased the yellowness, and patties with 1.0% orange paprika powder showed the highest value. TBARS values were decreased with increasing paprika powder, especially, patties with 1.0% paprika powder were lower TBARS than those with 0.5% paprika powder, resulting in similar to those with ascorbic acid (p>0.05). Although the microbial counts increased with storage time, paprika powders did not inhibit microorganisms during storage. In conclusion, paprika powders could be used as a natural antioxidant in meat products, regardless of paprika color.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.746-751
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• 2015

The quality characteristics of Oenothera biennis juice (OJ) fermented with various concentrations of sugar solutions (50, 60, and $70^{\circ}Brix$) and at different temperatures (20 and $30^{\circ}C$) were investigated. The sugar concentration and pH of fermented OJ decreased during fermentation and more rapidly decreased at $30^{\circ}C$ rather than at $20^{\circ}C$. The number of total bacteria increased during 6 days of fermentation and decreased gradually thereafter, and coliform bacteria were not detected after 8 to 10 days of fermentation at 20 and $30^{\circ}C$. Enzyme activities (invertase, amylase, and cellulase) of fermented OJ with $50^{\circ}Brix$ sugar solution were the highest among the different treatments after fermentation for 4 days at $30^{\circ}C$. Total polyphenol content and DPPH radical scavenging ability increased during fermentation. The highest total polyphenol contents and DPPH radical scavenging ability were 7.1 mg TAE/mL and 58.6%, respectively, when fermented at $30^{\circ}C$ with $50^{\circ}Brix$ sugar solution.