• Journal of the Korea institute for structural maintenance and inspection
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• v.26 no.1
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• pp.67-72
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• 2022

Concrete prevents corrosion of reinforcing bars due to its strong alkalinity. However, in the sea, strong alkali components with a pH of 12 to 13 are eluted, which adversely affects the ecological environment and growth of marine organisms. In this study, the mechanical properties and durability of the low alkali mortar were evaluated for the development of a low alkali mortar for the 3D printed artificial reefs. As a result of evaluation of strength characteristics, the α-35 mixture, which were produced with fly ash, silica fume and α-hemihydrate gypsum, satisfied the strength requirement 27 MPa in terms of compressive strength. As a result of pH measurement, it was found that mixing with alpha-type hemihydrate gypsum resulted in minimizing pH due to the the formation of calcium sulfate instead of calcium hydroxide production. As a result of the chloride ion penetration resistance test, the α-35 mixture exhibited the best performance, 3844C. As a result of measuring the length change over time, the α-35 mixture showed the shrinkage 33.5% less compared to the Plain mix.

• Journal of Life Science
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• v.31 no.11
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• pp.980-986
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• 2021

Natural products have always been an attractive source in terms of novel anti-metastatic compounds which can hinder MMP expression and activity. Corydalis heterocarpa is a salt marsh plant found in the seashores throughout Korea. Its yellow flowers and spikes have been an ingredient in folk medicine to treat spasm and contractions. The present study assessed the potential of different solvent-based fractions from the crude extract of Corydalis heterocarpa (CHE), a halophyte with reported bioactivities, to suppress the PMA-induced MMP expression in human fibrosarcoma HT-1080 cells. The solvent fractions which were named after the solvent used for fractionation (n-hexane, 85% aqueous (aq.) methanol (MeOH), n-butanol (BuOH), and H₂O were shown to inhibit the both elevated mRNA and protein expression levels of MMP-2 and MMP-9 and simultaneously relieved the suppression on the expression of the endogenous MMP inhibitors TIMP-1 and TIMP-2. Results indicated that the CHE fractions might intervene with the PMA-induced activation of the MAPK signaling which is the upstream activator of MMP overexpression. Among tested samples, 85% aq. MeOH and n-hexane fractions of CHE was determined to be the most active and future studies to isolate the bioactive substances responsible for the regulation of the MMP expression are, therefore, urged. In conclusion, C. heterocarpa was shown to be a potential source of anti-metastatic compounds and n-Hexane and MeOH fractions might yield lead molecules to develop novel MMP inhibitors.

• Journal of the Korean Recycled Construction Resources Institute
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• v.11 no.4
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• pp.509-516
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• 2023

The use of sulfur(S) in concrete has been variously studied as a way to improve salt resistance in concrete. However, sulfur is a solid material and is difficult to powder, which has disadvantages in its usability as an admixture or mixture for cement and concrete. For these problem, polymers such as dicyclopentadiene have been used to modify sulfur, but this also exists in a sticky state after modifying and does not improve the fundamental problem. So, reforming sulfur with slaked lime and the effect on cement hydration was examined by reforming sulfur with slaked lime, and the following conclusions were obtained. Depending on the reaction conditions, slaked lime modified bio-sulfur exists in a slurry state containing unreacted sulfur, unreacted slaked lime, calcium-sulfur(Ca-S) compounds and water. When slaked lime modified bio-sulfur is used as a cement mixture, salt resistance of concrete with slaked lime modified bio-sulfur is to be superior to that of plain concrete. This is believed to be because structure of cement hydrates with slaked lime modified bio-sulfur is to be more dense to that of plain cement hydrates by the continued presence of ettringite and can be used as a cement mixture in concrete.

• Journal of The Korean Society of Grassland and Forage Science
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• v.18 no.3
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• pp.171-178
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• 1998

This experiment was conducted to study on forage utility of Diplachne fusca L. which live in reclaimed saline land of midwest region of Korea. The primary experiment was conducted to know on germination characteristics of Diplachne fusca L. according to storage condition after seed harvesting, light, temperature, flooding depth, salinity and soil covering. The results obtained are summarized as follows; 1. The germination percentage, average days to germination, germination rate and coefficient of germination were not different in existence of light, combination with existence of light and storage condition, but those were higher different in storage condition. 2. The germination characteristics were more higher on the condition of alternating temperature than constant temperature, and it was the highest on the condition of alternating temperature with $35/25^{\circ}C$ and constant temperature with $35^{\circ}C$. 3. There were apparently significant in germination percentage, average days to germination, germination rate and coefficient of germination according to flooding depth. The germination characteristics of D. fusca L. were the highest on the wndition of flooding depth with Ocm and did not germinate on the condition of flooding depth more than 3cm. 4. There were apparently significant in germination percentage, average days to germination, germination rate and coefficient of germination according to salinity. Germination characteristics were the highest on the condition of salinity with 0.2%. There was more than 30% of germination percentage on the condition of salinity with 1% SO Diplachne fuaca L. was suitable to cultivate in reclaimed saline land. 5. The germination percentage, average days to germination, germination rate and coefficient of germination were significantly difference between soil covering. So Germination characteristics were the highest on the condition of soil covering with 0.2cm. But they scarcely germinated on the condition of more than 1cm of the soil covering.

• The Korean Journal of Food And Nutrition
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• v.15 no.2
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• pp.89-96
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• 2002

The adsorption characteristics of sodium chloride into Ca-alginate beads have been investigated and the result were as follows: Sodium chloride uptake by Ca-alginate beads increased with time. The highest uptake volume of sodium chloride was 4.2g after 10 minutes. The uptake volume by Fe, Ca, Ba, and Sr-alginate beads was 5.6g, 4.2g, 4.2g and 4.0g, respectively but in case of Fe-alginate beads, the induced hydrogel beads were very fragile and the strength of Fe-alginate beads were weaker than Ca- and Ba-alginate beads. Mg-alginate bead was not formed and Ca-, Ba- and Sr-alginate beads had a similar uptake volume about 4.2g, respectively. The uptake volume of sodium chloride by CaCl$_2$concentration(0.1M. 0.2M and 1M), curing solution, was 4.8, 4.2g and 4.1g, respectively. The uptake volume by sodium alginate concentration(0.6%, 1% and 2%) was 2.8g, 4.0g, and 4.4g, respectively and Ca-alginate bead size was not effected in uptake sodium chloride. The uptake rate on initial sodium chloride concentration(4%, 8%, 12% and 16%) was 30%, 28%, 27% and 25%, respectively. The uptake rate on basic pH(10.0) was higher than when compared to other neutral pH(6.8) and acidic pH(4.0). The initial uptake velocity of sodium chloride from immobilization beads with salt resistant bacteria was lower than that of non-immobilization beads. The uptake rate of sodium chloride was decreased according to elongation of curing time. Reusability of Ca-alginate beads was possible but according to reutilization, the salt uptake volume of beads was also decreased. The uptake volume of sodium chloride from Doengjang by Ca-alginate beads on time course(3, 6, 12, and 24 hour) was revealed 5g, 6g, 7g and 7g, respectively.

• Applied Biological Chemistry
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• v.9
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• pp.9-27
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• 1968

Studies were carried out in order to elucidate chemical components and microflora in three types of soy-sauce, 12-year aged soy-sauce prepared by improved method. 7-year aged and 20-year aged soy-sauce prepared by ordinary method. They results are summarized as follows: 1. The followings are found to be the important factors affecting the quality of soy sauce. a. Organic acids, reducing sugars and free amino acids were increased in the course of storage. b. In the aged soy-sauces under study non-volatile organic acid increased while volatile organic acid decreased and the total acidity was dependent only upon tie latter. c. It was found that suit concentration decreased during the storage. 2. The results of investigation of microflora in the stored soy-sauce are shown as follows. Soy-sauce Improved Ordinary Microbe 12-Y. 20-Y. 7-Y. Aerobic bacteria colony/1ml. 6 123 2 Halophilic lactic acid bacteria colony/1ml. 4 6 10 Osmophilic yeast colony/1ml. $828{\times}10^4$ 248 - b. In the stored soy-sauces, aerobic bacteria are incapable of growing due to drop in pH value and the influence of salt concentration. c. Halophilic lactic acid bacteria are incapable of growing due to drop in pH value, even the salt concentrations decreased during the storage. d. Osmophilic yeast are still growing in low pH value and in the decreasing salt concentration during the strage. 3. The results of amino acid analysis by paper partition chromatographic and calorimetric methods are shown as follows. a. Fourteen kinds of amino acid and thirteen amino acids were detected in the soy-sauce of 12-year aged improved soy-sauce and 7-year aged and 20-year aged ordinary one, respectively. b. The contents of aspartic acid, glutamic acid, serine, valine, leucine, lysine, histidine and methionine increased in the 20-year aged ordinary soy-sauce compared to the 7-year aged one. On the other hand those of alanine, tyrosine, phenylalanine and cystine decreased. 4. The results of sugar analysis by paper chromatography are as follows. a. In the 12-year aged improved soy-sauce, galactose, glucose, arabinose, xylose, rhamnose, maltose and an unknown were detected, and their amounts were in the above order except maltose and an unknown. b. Both in the 7 and 12-year aged ordinary soy-sauces, galactose, arabinose, xylose, glucose and rhamnose were detected and the amounts of the sugars were in the above order. c. In the non-aged ordinary soy-sauce, glucose was not detected but detected from 7-year and 20-year aged ordinary soy-sauce. 5. The results of organic acid analysis by paper chromatography were as follows. a. As volatile acids, acetic, propionic and butyric acids were detected in the 7-year aged ordinary soy-sauce. On the other hand in both the 20-year aged ordinary soy-sauce and the 12-year aged improved ones, only acetic acid was abundant while propionic and butyric acids were round in trace. It was found that propionic and butyric acids, as the unpleasant flavor components, decreased during the storage. b. In the ordinary soy-sauce, citric acid were produced during the storage and lack, malic and tartaric acids increased in the course of aging while succinic, glycolic, fumaric and malonic acids were shown to decrease. Glutaric and oxalic acids disappeared. Citric acid was produced also in the improved soy-sauce, but lactic, tartaric, succinic, malic, and glycolic acids decreased, while both malonic and glutaric acids disappeared. From the above results the citric acid production was considered to be a favorable factor for the taste. c. In the aged soy-sauces, pyruvic, α-ketoglutaric and probably acetoacetic and oxaloacetic acids (both in trace) were present and their amounts were in the above order. All of the α-keto acid abruptly decreased during the storage.

• Applied Biological Chemistry
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• v.11
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• pp.1-27
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• 1969

More than thirty kinds of sea food pickles have been eaten in Korea. Out of these salted yellow tail pickle, salted clam pickle, salted oyster pickle, and salted cuttlefish pickle were employed for the analysis of their components, identification of main fermenting microbes, and determination of enzyme characteristics concerned. Also studied was the effect of enzymic action of microbes, which are concerned with the fermenting of pickles, on the production of flavorous 5'-mononucleotides and amino acids. The results are summarized as follows: 1. Microflora observed in the pickles are: (a) Total count of viable cells after 1-2 months of pickling was found to be $10^7$ and that after 6 months decreased to $10^4$. (b) Microbial occurence in the early stage of pickling was observed to be 10-20% Micrococcus spp., 10-20% Brevibacterium spp., 0-30% Sarcina spp., 20-30% Leuconostoc spp., ca 30% Bacillus spp., 0-10% Pseudomonas spp., 0-10% Flavobacterium spp., and 0-20% yeast. (c) Following the early stage of pickling, mainly halophilic bacteria such as Bacillus subtilis, Leuconostoc mesenteroides, Pediococcus halophilus and Sarcina litoralis, were found to exhibit an effect on the fermentation of pickle and their enzyme activities were in direct concern in fermentation of pickles. (d) Among the bacteria participating in the fermentation, Sarcina litoralis 8-14 and 8-16 strains were in need of high nutritional requirement and the former was grown only in the presence of purine, pyrimidine and cystine and the latter purine, pyrimidine and glutamic acid. 2. Enzyme characteristics studied in relation to the raw materials and the concerned microbes isolated are as follows: (a) A small amount of protease was found in the raw materials and 30-60% decrease in protease activity was demonstrated at 7% salt concentration. (b) Protease activity of halophilic bacteria, Bacillus subtilis 7-6, 11-1, 3-6 and 9-4 strains, in the complete media decreased by 10-30% at the 7% salt concentration and that of Sarcina litoralis 8-14 and 8-16 strains decreased by 10-20%. (c) Proteins in the raw materials were found to be hydrolyzed to yield free amino acids by protease in the fermenting microbes. (d) No accumulation of flavorous 5'-mononucleotides was demonstrated because RNA-depolymerase in the raw materials and the pickles tended to decompose RNA into nucleoside and phosphoric acid. (e) The enzyme produced in Bacillus subtilis 3-6 strain isolated from the salted clam pickles, was ascertained to be 5'-phosphodiesterase because of its ability to decompose RNA and thus accumulating 5'-mononucleotide. (f) It was demonstrated that the activity of phosphodiesterase in Bacillus subtilis 3-6 strain was enhanced by some components in the corn steep liquor and salted clam pickle. The enzyme activity was found to decrease by 10-30% and 40-60% at the salt concentration of 10% and 20%, respectively. 3. Quantitative data for free amino acids in the pickles are as follows: (a) Amounts of acidic amino acids such as glutamic and aspartic acids in salted clam pickle, were observed to be 2-10 times other pickles and it is considered that the abundance in these amino acids may contribute significantly to the specific flavor of this food. (b) Large amounts of basic amino acids such as arginine and histidine were found to occur in salted yellow tail pickle. (c) It is much interesting that in the salted cuttlefish pickle the contents of sulfur-containing amino acids were exceedingly high compared with those of others: cystine was found to be 17-130 times and methionine, 7-19 times. (d) In the salted oyster pickle a high content of some essential amino acids such as lysine, threonine, isoleucine and leucine, was demonstrated and a specific flavor of the pickle was ascribed to the sweet amino acids. Contents of alanine and glycine in the salted oyster pickle were 4 and 3-14 times as much as those of the others respectively. 4. Analytical data for 5'-mononucleotides in the pickles are as follows: (a) 5'-Adenylic acid and 3'-adenylic acid were found in large amounts in the salted yellow tail pickle and 5'-inosinic acid in lesser amount. (b) 5'-Adenylic acid, especially 3'-adenylic acid predominated in amount in the salted oyster pickle over that in the other pickles. (c) The salted cuttlefish pickle was found to contain only 5'-adenylic acid and 3'-adenylic acid. It has become evident from the above fact that clam and the invertebrate lack of adenylic deaminase and contain high content of adenylic acid. Thus, they were demonstrated to be the AMP-type. (d) 5'-Inosinic acid was contained in the salted yellow tail pickle in a significant concentration, and it might be considered to be IMP-type. 5. Comparative data for flavor with regard to the flavorous amino acids and the contents of 5'-mononucleotides are: (a) A specific flavor of salted yellow tail pickle was ascribed to the abundance in glutamic acid and aspartic acid, and to the existence of a small amount of flavorous 5'-inosinic acid. The combined effect of these components was belived to exhibit a synergistic action in producing a specific fiavor to the pickle. (b) A specific flavor of salted clam pickle has been demonstrated to be attributable to the richness in glutamic acid and aspartic acid rather than to that of 5'-mononucleotides.