• The Korean Journal of Pesticide Science
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• v.10 no.2
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• pp.99-106
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• 2006

Chlorothalonil and imidacloprid sprayed onto the green peppers were degraded more faster at outdoor than in greenhouse. These results were affected by dew and photodegration, considering no rain during the experimental period. Chlorothalonil, esfenvalerate and imidacloprid in green pepper, green twist pepper and sweet pepper did not show any residual pattern, because green peppers are one of the continuous harvesting crops and pesticides could not be sprayed homogeneously on them. When green peppers were pickled with soy sauce and green twist peppers were fried with vegetable oil, the amounts of pesticides such as alpha-cypermethrin, bifenthrin, chlorfenapyr, esfenvalerate and imidacloprid were diminished to the levels of about $30{\sim}71$ and $20{\sim}41%$, respectively. Esfenvalerate and imidacloprid could not be detected in 2 month-old hot pepper paste. The removal rates of pesticide residues in leaves of green peppers were about $22{\sim}37%$ by washing, about $74{\sim}95%$ by parboiling, and about $17{\sim}55%$ by drying after parboiling.

• Applied Biological Chemistry
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• v.13 no.3
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• pp.207-218
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• 1970

Studies were carried out to develope the most economical and practical methods of packaging and preservation of kimchi, so commercialization of kimchi manufacture could proceed rapidly. The results obtained may be summarized as following. (1) It is generally established that the acceptable range of lactic acid content of kimchi is between 0.4% and 0.75%. Based on sensory evaluation, kimchi having lactic acid content below 0.4% and above 0.75% was not edible, and the time of optimum taste corresponded to the vicinity of 0.5% of lactic acid content. For the refrigeration storage with or without preservatives, the packaging kimchi in plastic film must be done at the lactic acid content of 0.45%, for lactic acid fermentation will continue slowly after the packaging. However, for the heat sterilized kimchi the packaging should be done at the 0.5% of lactic acid content for the best because lactic acid fermentation is completely stopped after the packaging. (2) Polyethylene, polypropylene, and polycello were chosen as suitable packaging materials. Polyethylene is cheapest among them but kimchi packaged in this film was damaged frequently in handling process and gave off kimchi flavor. On the other hand polypropylene also gave off kimchi flavor, but its higher mechanical strength gave better protection to kimchi and it had superior display effect due to the transparancy. Therefore polypropylene made much better packaging material. Polycello proved to be the best packaging material from the standpoint of physical characteristics but its price is higher than that of other plastic films. To be effective, the thickness of plastic films for packaging kimchi must exceed 0.08mm. (3) Keeping property of kimchi appeared to be excellent by means of freezing. However, by the time the frozen kimchi was thawed out at room temperature, moisture loss due to drip was extensive, rendering the kimchi too stringy. (4) Preservation of kimchi at refrigerated temperatures proved to be the best method and under the refrigerated condition the kimchi remained fresh as long as 3 months. The best results were obtained when kimchi was held at $0^{\circ}C$. (5) In general, preservatives alone were not too elective in preserving kimchi. Among them potassium sorbate appeared to be most effective with the four fold extension of self-life at $20^{\circ}C$ and two fold extension at $30^{\circ}C$. (6) In heat sterilization the thickness of packaged kimchi product had a geat effect upon the rate of heat penetration. When the thickness ranged from 1.5 to 1.8cm, the kimchi in such package could be sterilized at $65^{\circ}C$ for 20 minutes. Kimchi so heat treated could be kept at room temperature as long as one month without apparent changes in quality. (7) Among combination methods, preservation at refrigerated and heat sterilization could be favorably combined. When kimchi was stored at $4^{\circ}C$ after being sterilized at $65^{\circ}C$ for 20 minutes, it was possible to preserve the kimchi for more than 4 months.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.2
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• pp.123-127
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• 1987

The Pungent principles and Essential oil compositions of Zanthoxylum piperitum $D_E$ $C_{ANDOLIE}$(peel, barb) were analysed by HPLC and GC, respectively. Total Pungent principle contents of peels were about as 12 times as those of barks. The Sanshool I, Sanshool IV, Sanshool III and Sanshoo V were the major Pungent principles in the peels and barks. Besides, several Unknown Pungent principles were discovered in the peels and barks, too. Total Essential oil contents of peels were higher than those of barks at the ratio of 1.8 % to 0.5%. The Cineol+Limonene(37.7%) were the main Essential oil compositions in the peels, while ${\alpha}-Terpineol(16.5%)$ and Pinene(15.5%) were the major portion in the barks. The Essential oil of peels and barks were composed Pinen, Myrcene, Cineol+Limonene, Linalool, Isopulegol, Terpinen-4-ol, ${\alpha}-Terpineol$ and Piperitone. Besides, seven Unknown compositions were discovered, too.

• Journal of Life Science
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• v.20 no.2
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• pp.190-196
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• 2010

Nowadays many people use antibiotics to protect processed foods from many pathogenic bacteria. The abuse of antibiotics, however, can run the risk of creating resistant forms of bacterium. Our study focus is on making new substances that can not only replace antibiotics but also be friendly to the environment. In our experiments, we used fermented citrus fruit, soil microbes and coenzyme Q10 as probiotics and prebiotics. Chickens in the experimental group were fed these substances via oral route while those in the control group were not. After specific time periods, blood and feces samples were collected to test for Salmonella spp.. It is interesting that fermented citrus fruit was the most effective in suppressing this bacterium. Furthermore, dissection of the experiment group chickens shows that their livers did not change to a yellow color, in contrast to the control group. The results confirmed our proposal that the chickens fed with these materials can be protected from infection by Salmonella and other pathogens. These probiotics and prebiotics are highly practical because they are natural substances that can be easily recycled in the environment. It can also be used as an animal feed ingredient because of its safety.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.6
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• pp.511-518
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• 1985

As one of the sensory factors for characterizing food quality, volatile compounds have been particularly contributed to sensory evaluation of fermented sea foods in Korea. But no chemical investigation of the volatile compounds of fermented anchovy as one of the most favored fermented sea food products has been reported. Accordinglry, for a series study of processing of low salt fermented sea foods, changes in volatile compounds and fatty acid composition of fermented anchovy with low salt contents ($4\%$ of salt contents) were experimented fermentation comparing with conventional fermented anchovy ($20\%$ of salt contents). Total lipid of raw anchovy was composed of $77.6\%$ of neutral lipid, $22.1\%$ of phospholipid and $0.3\%$ of glycolipid. And polyenoic acid was held $39.8\%$ of fatty acid composition of total lipid and the major fatty acids in those were $C_{22:6},\;C_{20:5}$. During the fermentation of anchovy saturated fatty acid ($C_{16:0},\;C_{18:0},\;C_{l4:0}$) and monoenoic acid ($C_{16:1},\;C_{18:1}$) increased while polyenoic acid ($C_{22:6},\;C_{20:5}$) decreased greatly. Thirty-eight kinds of volatile component from the whole volatile compounds obtained from fermented anchovy after 90 days fermentation were identified, and composed of some alcohols (8 kinds), carbonyl compounds (9 kinds), hydrocarbons (8 kinds) and fatty acids (8 kinds). During fermentation 8 kinds of volatile acids, 5 kinds of amines, 9 kinds of carbonyl compounds were also detected. Those volatile acids such as acetic acid, isovaleric acid, propionic acid, n-butyric acid were the major portion of total volatile fatty acids of 60 days fermented anchovy prepared with low salt contents. On the other hand, carbonyl compounds such as ethanal, 3-methyl butanal, hexanal, 2-methyl propanal were the major ones, while TMA held the most part of volatile amines in fermented anchovy with low salt contents after 60 days. Conclusively, there was little difference in composition of volatile components, but merely a little difference in content of those between low salt fermented anchovy and conventional fermented ones.

• Journal of Animal Science and Technology
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• v.44 no.6
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• pp.769-782
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• 2002

Three kinds of green forages(rye, oats and mixed forages) was harvested and mixed with rice straw, wheat bran and 2 grains(corn and soybean), which harvested 2 different dates(common harvesting dates, 7 days early to common harvesting dates). And each mixture was ensiled in 6 poly vinyl chlorides that was 60 liter, immediately. They were opened at 0, 5, 10, 25, 35, 60 and 100 days after ensiling for chemical analysis. And its effects of those TMFFs on feed values were observed. Average contents of water, crude protein, ADF, NDF, Ca and P of formulated TMFs were 72 to 75%, 14.75 to 18.24, 12.47 to 19.07, 39.82 to 47.01, 0.99 to 1.07 and 0.38 to respectively. Crude protein content was the highest in the mixed forages-TMFF and the lowest in the rye-TMFF. The ADF and NDF contents of rye-TMFF were higher than orthers. And CP, ADF, NDF, TDN, P and Ca contents were no significant difference among treatments regardless of storage period and harvest time, but all treatments indicated good quality. Intenal temperatures of TMFF were shown to be 1 to 5$^{\circ}C$ higher than ambient temperatures. The temperature of the Oat-TMFF formulated during winter sustained higher to the level of 6${\sim}$9$^{\circ}C$ for 10 days. The pH of TMFF were 4.0 to 4.2 and the content of $NH_3$-N was shown to be 7.79 to 8.23mg/$d{\ell}$. In the VFA contents, any tendency was not shown at all treatments depending on harvest time. Even though rye-TMFF showed the lowest VFA value. At all treatments except rye-TMFF, propionate production was increased and stable after 25 days of storage. Digestibility of rice straw from TMFF on DM basis was 15${\sim}$20% higher compared with non-treated rice straw.

• Journal of Animal Science and Technology
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• v.47 no.4
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• pp.537-546
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• 2005

An experiment was conducted to determine the effect of supplementation of chlortetracycline (CTC,110ppm), copper sulfate(Cu, 125ppm) and two levels of probiotics(Prob I, 0.04%, Prob II, 0.1%), Bacillus licheniformis and Bacillus subtilis) on growth performance, nutrient digestibility and manure characteristics in growing pigs. A total of 50 pigs that averaged 20.78$\pm$0.35kg BW and 50$\pm$2.3d age were allocated in a randomized block design with two pigs per pen and 5 pens per treatment. Pigs and feeders were weighed 10-days interval for the 40-d trials to determine ADG, ADFI and feed:gain ratio(F:G). Average daily gain, feed intake, feed/gain and nutrient digestibility were not improved(P>0.10) by the supplementation of CTC, Cu and two levels of probiotics. There were significant(P<0.05) Cu effects on digestibility of crude protein, and probiotics effects on digestibilities on organic matter, crude protein and energy between first 20 days and subsequent 20 days. Fecal concentrations of copper were highly increased(P<0.001) by the copper supplementation. Total bacteria and coliform counts were not altered by the supplementation of CTC, Cu and two levels of probiotics. Ammonia emission from slurry, measured during first 3 weeks, was reduced (P<0.001) in pigs fed diet with 125 ppm copper from copper sulfate. Results indicate that CTC, Cu and Probiotics supplementation had a little or not positive effect on grower pig performance under sound environmental conditions. Further studies may be warranted to investigate the effects of dietary copper-either reduced or in combination with dietary ammonia control agents-on the ammonia emission characteristics of swine manure.

• Journal of Animal Science and Technology
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• v.54 no.1
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• pp.15-22
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• 2012

This study was conducted to investigate the effects of grain sources on the ruminal methane production in Hanwoo steers. Six Hanwoo steers (BW = 614.4 ${\pm}$ 8.3 kg) were fed, on a DM basis (TDN 6.91 kg), 10% rice straw and 90% barley or corn based concentrate, respectively, according to Korean Feeding Standards (Hanwoo). Each period lasted 18 days including a 14-day adaptation and a 4-day measuring period. The steers were in the ventilated hood-type respiration chamber system (one cattle per chamber) during each measuring period to measure heat and methane production for 1 day. Nutrient intake and digestibility were not affected by steer fed grain sources. Methane concentration was not affected by steer fed either barley or corn-based concentrate, respectively (0.022% vs. 0.025%). Methane production was greater by steers fed corn than those fed barley (119.3 g/day vs. 139.4 g/day). This result indicated that methane emission factor by maintenance energy requirement for the late fattening Hanwoo fed corn was higher than the steers fed barley (43.6 kg/head/year) vs. corn (50.9 kg/head/year). Methane conversion rate (Ym) was 0.04 Ym and 0.05 Ym for barley and corn, respectively.

• Childhood Kidney Diseases
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• v.11 no.2
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• pp.195-202
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• 2007

Purpose : The normal flora, which was suggested to prevent infection, is acquired first from the birth canal and develops by dietary factors. Here presents a case-control study, aimed to evaluate the postnatal acquisition factors relating to the achievement of the normal flora in infants with urinary tract infection (UTI). Methods : 115 UTI infants, admitted at Ewha Womans University Mokdong Hospital from 2004 to 2005 and 116 age-matched control infants, who had visited well baby clinic, were evaluated. The suggested postnatal acquisition factors of the normal flora such as vaginal delivery, breast feeding, probiotics and yogurt intake and their relationship with UTI were evaluated. Results : The rate of vaginal delivery was 50%(58/l15) in UTI infants, which was not significantly different from 60%(69/116) in control infants(P>0.05). In the infants with UTI, the feeding pattern(breast milk 19%, mixed 26%, formula 55%) was significantly different from that(44%, 19%, 37%) in control infants(P<0.05). This significant difference was shown only in infants less than 6 months of age, but was not in infants over 6 months of age. The rate of probiotics intake in UTI infants was 4%(4/115), which was significantly lower than 27% (32/116) in control infants(P<0.05). The rate of regular intake of yogurt in UTI infants over 6 months of age was 27%(6/23), which was not significantly different from 35%(8/23) in control infants(P>0.05). The odds ratios of breast feeding and probiotics intake against UTI were significantly low as 0.30 (95% Cl 0.17-0.55)(P<0.01) and 0.03 (95% Cl 0.01-0.07)(P<0.01). Conclusion : The significantly lower rates of breast feeding and probiotics intake in UTI infants suggest that these dietary factors might have preventive effects in infants with UTI.

• Journal of The Korean Society of Grassland and Forage Science
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• v.25 no.1
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• pp.43-50
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• 2005

The purpose of this study is to discuss the ways to consistently feed high quality corn silage(CS). This study evaluated the effect of the corn silage, after a certain time has elapsed, on the chemical composition and fermentation characteristics after feedout during the winter feeding period of the CS. Six samples of CS from four dairy farms(E1, E2, E3, and L1 ) were taken in order to feed the milking cows over a winter feeding Period from November of 2002 until February of the following year, 2003(six samples were taken at the fellowing dates in the following order: sample one was taken on the 23rd Nov. 2002, sample two on the 5th of Dec. 2002, 3rd sample on the 23rd of Dec. 2002, 4th sample on the 7th of Jan. 2003, 5th sample on the 22nd of Jan. 2003, and the 6th sampling was carried out on the 6th of Feb. 2003) at the three sampling sites after the opening of the trench silos at intervals of 15 days. In the dry matter contents of CS, there wasn't any specific tendency according to the elapsed time in the range of 21.3~$27.3\%$ at all low dairy farm(E1, E2, E3, and L1). And the average dry matter contents were 24.1, 25.9, 23.6, and $20.4\%$. Considering the Proper amount of the dry matter of CS during the ripen yellow stage, the appropriate moisture content was $33\%$ (NRC, 1989), and these dry matter contents were all low. A consistent tendency was not found in the contents of CS. The average of CP contents were 10.2, 8.0, 8.5, and $9.8\%$ at the E1, E2, E3, and L1 farms, and there were significant differences. The TDN contents of CS were not different among forms according to the time elapsed. The pH, according to the time elapsed after opening of the CS, there were no differences at each of E1, E2, E3, md L1 farms. Average pH were 3.5, 3.9, 3.6, and 4.1, md all of them were in normal range. In the lactic acid contents of CS, a consistent tendency was not found among four farms. But according to the time elapsed. there was a goat difference from 1.13~$7.8\%$ The acetate, propionate, and butyrate contents of CS were very low. In this study, there was no significant difference in the CS's chemical composition and fermentation characteristics according to the elapsed time at all four dairy farms. Considering the proper dry matter contents of CS during the ripen yellow stage, the appropriate dry matter content was $33\%$, and dry matter contents of few farms were all low. To enhance the quality of corn silage should be ensiled com at proper dry matter content range from 28 to $35\%$ Therefore, content of the corn plant should be always be closely monitored prior to beginning harvest.