• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.674-680
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• 2005

The purposes of this study were to compare the effect of several reheating treatments (heating in the frying pan, convection oven and microwave oven) on sensory characteristics and to evaluate the safety during storage period of cook/chill Pajeon. The sensory evaluations were made on 5 sensory attributes by a 9-member panel using quantitative descriptive analysis (QDA). The fresh cooked Pajeon and the Pajeon reheated in the frying pan obtained a significantly (p<0.01) higher score in taste than the ones reheated in a convection oven and microwave oven. The reheated cook/chill Pajeon had a significantly (p<0.01) lower score in flavor than the freshed cooked one. Regardless of the reheating methods, sensory scores in texture of the Pajeon reheated at $v$ for 1 day were not different from that of fresh cooked one. However, the scores of the reheated ones in a convection oven and in a microwave oven decreased with storage time up to 5 days at $3^{\circ}C$. On the other hand, the Pajeon reheated in the frying pan, even after 3 days' storage at $3^{\circ}C$, was not found to be inferior to the freshed cook one in every quality attributes except flavor. Therefore, the reheating treatment in frying pan may be superior to those in a convection oven and a microwave oven. The safety of Pajeon was also evaluated by measuring total count, coliform count, psychrotrophic count, acid value and peroxide value during 5 days of storage periods at $4^{\circ}C$. Total counts of Pajeon was ranged from not detectable to $5.2\times10^2$ CFU/g. The coliform and psychrotroph were not detected at all experiments. The acid values were ranged from 1.90 to 4.03 mg of KOH/g of fat until 5 days at $4^{\circ}C$. And the peroxide values were ranged from 3.63 to 12.50 meq of peroxide/kg of fat until 5 days of storage period. Therefore, these results demonstrated that Pajeon is microbiologically and chemically safe during 5 days of storage period at refligeration temperature.

• Korean Journal of Microbiology
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• v.54 no.4
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• pp.330-342
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• 2018

The Streptavidin and Biotin system has been studied most extensively as the high affinity non-covalent binding of Biotin to STR ($K_D=10^{-14}M$) and four Biotin binding sites in tetrameric Streptavidin makes this system useful for the production of multivalent antibody. For the application of this system, we cloned Streptavidin amplified from Streptomyces avidinii chromosome by PCR and fused to gene of hAY4 single-chain Fv antibody specific to death receptor 4 (DR4) which is a receptor for tumor necrosis factor ${\alpha}$ related apoptosis induced ligand. The hAY4 single-chain Fv antibody fused to Streptavidin expressed in Escherichia coli showed 43 kDa monomer in heated SDS-PAGE. However, this fusion protein shown in both non-heated SDS-PAGE and Size-exclusion chromatography exhibited 172 kDa as a tetramer suggesting that natural tetramerization of Streptavidin by non-covalent association induced hAY4 single-chain Fv tetramerization. This fusion protein retained a Biotin binding activity similar to natural Streptavidin as shown in Ouchterlony assay and ELISA. Death receptor 4 antigen binding activity of purified hAY4 single-chain Fv fused to Streptavidin was also confirmed by ELISA and Westernblot. In addition, surface plasmon resonance analysis showed 60-fold higher antigen binding affinity of the hAY4-STR than monomeric hAY4 ScFv due to tetramerization. In summary, hAY4 single-chain Fv fused to Streptavidin fusion protein was successfully expressed and purified as a soluble tetramer in E. coli and showed both Biotin and DR4 antigen binding activity suggesting possible production of bifunctional and tetrameric ScFv antibody.

• Proceedings of the Korean Society of Surveying, Geodesy, Photogrammetry, and Cartography Conference
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• 2002.04a
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• pp.3-10
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• 2002

요즘 측량분야에서 Geomatics 또는 Geoinformatics라는 새로운 용어가 대두되고 있다. 해외의 유수 기관 및 대학교에서도 측량이라는 학과명 또는 기관명을 Geomatics라는 용어로 교체하고 있으며, 이는 측량분야의 다양화와 학제간 연구수행의 필요성을 반영하는 것이다. 최근 45로 일컬어지는 GPS, 원격탐사(RS), GIS, ITS의 경우 각기 독자적인 영역을 구축하기보다는 상호 보완적인 역할을 하며 통합되어 가는 추세이다. 1950년대에 기본적인 위성관측기술 및 계산 기술의 개발을 시작으로 1980년대에 이르러서는 위성 기술은 측지학 및 측량 분야에 적용되기 시작했다. 그 대표적인 것이 GPS(Global Positioning System)로 기존의 천체측정학 방식을 대체하는 유용한 위치결정 수단으로 사용되기 시작했다. DNSS로부터 시작된 GPS는 측지 측량분야, 지구물리학분야, 항법 및 교통, GIS Mapping, 기상 및 해양, 재난 및 레저, 인공위성 궤도결정 등 다양한 분야에 적용되었으며, 특히 2000년 5월 1일 SA가 해제되면서 그 활용도는 더욱 증가하고 있다. 위성원격탐사의 경우 초창기에 중ㆍ저해상도의 다중분광영상에서 시작하여 그 해상도가 꾸준히 향상되어 오늘날 0.61 미터급 고해상도 위성인 QuickBird 위성이 발사되어 운용 중에 있다. 위성영상의 공간해상도, 분광해상도, 방사해상도는 향후 계속 향상될 것이며 이에 따른 방대한 데이터의 처리 문제 및 하드웨어/소프트웨어 지원에 대한 연구가 수반되어야 할 것이다. GPS 및 원격탐사(RS)는 더 이상 독자적인 영역으로서가 아니라 Geomatics를 이루는 중요한 분야로서 타 시스템과의 보완적인 관계로서 통합되어 나갈 것이다. 이를 위해서는 공간정보에 대한 표준화 및 데이터 처리, 통합, 시스템 구축을 위한 기술적 연구가 계속 진행되어야 할 것이다.분 공부상면적보다 늘어났다. 2. 좌표의 이동량이 일률적이지 못하므로 기초점에 대한 문제라고 생각되며, 따라서 도해지적을 수치지적으로 전환함에 있어서 가장 우선되어야 할 사항이 기초점 정비라 하겠다.승이 뚜렷하였다. 따라서 비파 착즙액 첨가 기능성 yoghurt 제조시 비파 착즙액을 10% 첨가하여 혼합 starter로 Str. thermophilus와 Lac. acidophilus 혼합균주를 사용하는 것이 이들 유산균의 증식에 가장 적합한 것으로 나타났다.타났다..297, 0.293, 0.205에서 50일 경과 후 0.612, 0.472, 0.898로 비살균에서 높은 값을 보였다. 따라서 비살균의 경우 저장말기에 TBA값이 높아지는 경향을 보였다. 5. L값은 살균처리의 경우 저장 30일 이후 약간 어두워지는 경향을 보였고, 121$^{\circ}C$ 살균처리에서 높은 값을 보였다. 대체로 저장온도가 높고 저장기간이 길어질수록 약간 밝아지는 경향을 보였다. 적색도는 인삼 첨가구의 경우 상온 및 냉장저장에서 10$0^{\circ}C$ 살균이 121$^{\circ}C$ 처리구 보다 약간 높은 값을 보였다. 저장기간에 따른 적색도의 변화는 인삼과 송이 첨가구에서 비교적 안정적이었다. 황색도는 상온 및 냉장저장에서 저장기간에 따라 약간 감소하는 경향을 보인 후 상온저장 50일 째, 냉장 60일 째 가장 높게 나타났다. 121$^{\circ}C$ 살균처리구가 10$0^{\circ}C$ 처리구보다 약간 높은 경향을 보였다.^{\circ}C$$,에서는 20시간 가열시 0.706$\mu\textrm{g}$/kg으로 가장 높게 생성된 후 서서히 감소하였다. 그러나 산값과 공액이중산값은 계속 증가하는 양상을 나타냈다. 즉 B(a)

• Journal of the Korean Society of Marine Environment & Safety
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• v.21 no.4
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• pp.315-326
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• 2015

Temporal and spatial variations of surface water temperature in Jinju Bay for the period of 2010~2011 were studied using the data from temperature monitoring buoys deployed at 17 stations in the south coast of Korea. Water temperature shows the maximum late in January and the minimum early in August. Seasonal variation of water temperatures at the north part of the bay is smaller than the middle and the south. In summer, the lowest and the highest of maximum water temperature are distributed around Jijok Channel which is located at the south of the bay. The fluctuations of water temperatures at Noryang and Daebang Channel are smaller than others because of vertical mixing caused by passage of strong tidal currents. Wind and strong currents affect on the stratification of the surface water layer near Daebang Channel. High temperatures come in frequently around the north area when eastward constant flows appear at neap tide as blowing westerly in the springtime at Noryang Channel. Spectral analyses of temperature records show significant peaks at 7~20 day periods at Noryang Channel, 7~20 day and semidiurnal at the west coast of Changsun Island and Jijok Channel and 7~20 day and diurnal at the middle of the bay. Temperature fluctuation at Noryang Channel shows high coherence and has leading phase with those at other stations in the bay. However, the phase of temperature fluctuation at Noryang Channel falls behind that at Daebang Channel. Daebang Channel has an influence on the temperature fluctuation only at the west and middle part of the bay. Cross-correlation analyses for the temperature fluctuation show that Jinju Bay could be classified into six areas; Noryang Channel, the area of convergence and divergence at the north, Daebang Channel, the west coast of Changsun Island, the mixing area at the middle of the bay and the south inside of the bay, respectively.

• Korean Journal of Microbiology
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• v.51 no.3
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• pp.241-248
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• 2015

Although studies on probiotics have been performed mostly with viable microbes, the beneficial functions of dead or heat-killed form of probiotic strains have also been examined. In this study, live and heat-killed forms of Lactobacillus acidophilus CBT LA1 were investigated in vitro and in vivo to evaluate the properties necessary for gut barrier protection. Cell surface hydrophobicity (CSH), autoaggregation (AA), cell adhesion, and lipopolysaccharide (LPS)-binding properties were evaluated. In addition, the suppressive effect on LPS-induced interleukin (IL)-8 expression was investigated in HT-29 cells. To identify optimal conditions for CBT LA1 to adhere to HT-29 cells, CBT LA1 cells were heat-treated at 80, 85, 90, 95, 100, or $121^{\circ}C$ for 10 min; cells treated at $80^{\circ}C$ for 10 min showed the highest adhesion. Heat-killed bacteria at $80^{\circ}C$ showed higher levels of LPS-binding, CSH, AA, adhesion to HT-29, and suppression of IL-8 expression than did live CBT LA1. In vivo imaging was performed to evaluate the ability of live or heat-killed CBT LA1 to remove LPS from the intestine in a rat model of infection. At 16 h after infection, fluorescence from FITC-conjugated LPS had mostly disappeared from the intestine of the rats administered with live or heat-killed CBT LA1; the effect was greater with heat-killed CBT LA1 at $80^{\circ}C$. These results suggest that heat-killed CBT LA1 as well as its live form can be applied as a pharmabiotic for protection of the gut barrier.

• Applied Biological Chemistry
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• v.27 no.2
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• pp.55-63
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• 1984

Lethal effect on Chinese radish Kimchi was investigated by using a pilot scale Kimchi pasteurizer. A simulation model was presented so as to predict the change in viable cell concentration of the Kimchi during pasteurization. D values of microorganisms in the Kimchi were found to be 2.21, 1.62, 0.73, 0.39 and 0.21min at 60, 64, 70, 75 and $80^{\circ}C$, correspondingly, and thereby z value was $19^{\circ}C$. One cycle time required was 0.99min at flow rate of 4 l/min. The ratio of lethality in preheating section to total lethality was 0.3 and the ratio of lethality in holding, precooling and cooling sections to total lethality was 0.7. The experimental data were in good agreement with the values simulated by two model equations to which linear and exponential temperature profiles were applied at $65^{\circ}C\;and\;70^{\circ}C$ in holding section.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.1008-1013
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• 1994

To develope naatural food preservatives, ethanol and water extracts were prepared from the leaf mustard (Brassica juncea Coss.) and antimicrobial activities were examined against 15 microorganisms which were food borne pathogens and/or food poisioning microorganisms and food-related bacteria and yeasts. Ethanol extract exhibited anitmicrobial activities for the microorganism tested, especially, minimum inhibitory concnetrations exhibited antimicrobial activities for the microorganism tested, especially, minimum inhibitory concentrations (MIC) for Bacillus subtilis and Bacillus natto were as low as 10mg/ml. MIC of water extract was 40-60mg/ml for bacteria and yeast. The ethanol extract showed the antimicrobial activity by 3~6 times higher than the water extract. Antimicrobial activity of the ethanol extract was not destroyed by the heating at $121^{\circ}C$ for 15 min and not affected by pH.

• Microbiology and Biotechnology Letters
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• v.2 no.2
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• pp.79-82
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• 1974

Present experiments were designed to estimate the effects of pretreatments by various kinds of alkalis to the agricultural wastes such as cereal straws as the substrate on the production of cellulosic single-cell protein. Among the various kinds of alkalis NaOH was proved to be the most effective on improving the digestibility of cellulose by the bacteria isolated. NH$_4$OH which is inferior to NaOH in the effectiveness of treatment might have more economic advantage in the price, and the ammonium salt resulted from the neutralization can be used as the nitrogen source by bacteria. The treatment with higher concentration than 1 normality of NH$_4$OH didn't increase the productivility of cell mass. About five per cent of (NH$_4$)$_2$SO$_4$ in medium resulted from the neutralization didn't have any influence in the cell mass productivility. Futhermore, the cell mass productibility was higher in the case of neutralization than alkali free washing. The digestibility of straws was increased from 7.9％ to 46.0％ by NH$_4$OH treatment, and 6.3∼6.45g of dry cell were obtained from 40g of NH$_4$OH treated straws. In the case of NaOH treatment, 8.6g of cell mass was obtained from 40g of substrate.

• International Journal of Highway Engineering
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• v.8 no.1 s.27
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• pp.1-13
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• 2006

This paper is one of the studies for developing new methodologies for improving performance of hot-mix recycled asphalt mixtures. The objective of this study is to evaluate rut-resistance characteristics of recycled asphalt mixture which was prepared by newly developed mixing method. The new mixing method provided more sufficient rejuvenation of old binder of reclaimed asphalt pavement (RAP), making homogeneous binder viscosity level in a recycled mixture. Two aggregates (gneiss and granite), two RAP contents (15% and 30%) and two contents (none and 6%) of polymer modifier (LDPE) were used. Recycled mixture was prepared with two methods; method A and method F. To examine difference of binder oxidation level by type of material within a recycled mixture, Gel-permeation chromatography(GPC) analysis was performed on the binders mixed with coarse aggregates and matrix separately. Laboratory tests were performed for evaluation of rut resistance characteristics of each recycled mixture and these includes wheel tracking (WT) test and Kim test. Rut depth and dynamic stability were obtained from WT test and deformation strength $(S_D)$ was obtained from Kim test. The results of regression analysis was shown that correlation $(R^2)$ of F mixing mixtures was higher than one of A mixing mixtures. Therefore, F mixing mixtures showed more consistent rut resistance than h mixing mixtures.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.5
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• pp.667-672
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• 2003

Low-fat, precooked high quality Wanjajun was prepared by treating natural antioxidant herbs and hydrocolloids for quantity production of cook/chill system in foodservice. The proposed Wanjajun was formulated under the consideration of flavor and fat level. Wanjajun was prepared with hydrocolloid such as sodium alginate, car-boxymethyl cellulose (CMC), carrageenan and xanthan gum. Cooking yield, fat retention and water holding capacity of Wanjajun containing hydrocolloidal gums were higher than those of control. L-value of raw product was low in comparison with cooked product, but a-value was higher than that of other cooked product. Colors of raw and cooked products were not different among five kinds of products. pH value of cooked product was higher than that of raw product pH range of cooked products revealed to 6.10~6.23. There was no considerable change in pH value during storage. The coliform group and Staphylococus aureus were not detected during storage. Total bacteria1 counts were close to microbial guidelines for safe condition. Hardness, springness, cohesiveness, gumminess and brittleness of low-fat products were generally lower than those of control product. Hardness, gumminess and brittleness of reheated products were higher than those of preheated products. Flavor, tenderness, juiciness and overall quality were not different between precooked and reheated products. Textural characteristics of products were superior in the order of sodium alginate, xanthan gum, CMC, carrageenan and control product.