• Korean Journal of Medicinal Crop Science
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• v.6 no.4
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• pp.258-264
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• 1998

This study was conducted to establish mass propagation system from seeds of Lavandula angustiolia Mill. Only 4% of dry seeds were germinated when they were incubated in $4^{\circ}C$. Germination rate of stratified seeds for 9 weeks was 15% higher in light than darkness. Soaking with 1000mg/l of $GA_3$ was helpful to overcome the effect of darkness. The optimal temperature for germination was $25^{\circ}C$ for the seeds that were treated with$GA_3$, solution. For the improvement of germination rates, pretreatment of $GA_3$ at 500-2000mg/l showed about 75% of germination, and in the combination treatment of $GA_3$, and BA, germination rate increased by about 10% in the treatment of 1000mg/l $GA_3+10mg/l$ BA compared with the 1000mg/l $GA_3$ treatment. Cold stratification treatment was very effective for seed germination, and over 70% of seeds were germinated when they were incubated in $4^{\circ}C$ for 9-12 weeks. In addition, there was synergic effect on the seed germination subject to stratification and 1000mg/l $GA_3$, treatment for 6 months. In the mixture of vermiculite: peatmoss (1 : 1, v/v), emergence rate was 6.7% in control and 65% in 1000mg/l $GA_3$ treatment, respectively.

• Journal of Food Hygiene and Safety
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• v.30 no.2
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• pp.178-188
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• 2015

Microbial quality of baked egg products was evaluated by counting the levels of sanitary indicative bacteria (aerobic plate counts, coliforms, and E. coli), L. monocytogenes and Salmonella spp. at the critical control points (CCPs) of manufacturing process. In addition, the survival and growth of foodborne pathogens in various egg products (cheese, tuna, tteokgalbi, pizza omelets, baked egg, and steamed egg) were investigated at 4, 10, and $15^{\circ}C$. The contamination level of aerobic plate counts decreased from 4.67 log CFU/g at CCP 1 to 0.56 log CFU/g at CCP 3 in baked egg products. No coliforms and E. coli were detected at all CCPs. Although L. innocua and Salmonella spp. were identified at CCP 1, no L. monocytogenes and Salmonella spp. were detected in the final products. The contamination levels of aerobic plate counts and coliforms in egg strips and number of aerobic plate counts in Tteokgalbi omelet are higher than the microbiological standard of processed egg products. At $10^{\circ}C$, the growth of all pathogens was not prevented in omelet and baked egg, but the populations of S. Typhimurium and E. coli were reduced in steamed egg at $10^{\circ}C$, regardless of the presence of other pathogens. The growth of L. monocytogenes was faster than that of S. Typhimurium and E. coli in omelet. More rapid growth of S. Enteritidis than S. Typhimurium was observed in egg products, indicating the greater risk of S. Enteritidis than S. Typhimurium in egg products.

• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.170-175
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• 1980

A mass production of chestnut necessiates the development of economic long-term storage method. The main objective of this study was to confirm the technical aspect of the chestnut storage method which was developed by two year project and to review the method of commercial application. The chestnut used for the experiments were separated in brine $(5.5{\sim}6.0^{\circ}\:B{\acute{a}}ume)$ into matured and unmatured lots and fumigated with $CS_2$ at a 5 $lb/27\;m^3$ level for $25{\sim}30\;hrs.$ The chestnuts were packed in wooden boxes with sawdust (50% moisture) in the ratio of 1 : 1 by volume. The boxes were stored in the cold room $(1{\pm}1^{\circ}C,\;85{\sim}95%\;RH)$ and the cellar ($0{\sim}10^{\circ}C$, controlled only by circulating night cool air). The results obtained were as follows: 1. Fully matured chestnut could be successfully preserved $8{\sim}9\;months$ at a l0% decay level in the cold room and $4{\sim}5\;months$ months in cellar. 2. Immatured chestnuts wire inferior to the matured in storage stability. At the maximum storage period, its storage life was two months shorter. 3. The heat transfer equation of piled chestnuts with sawdust can be suggested as $T_{\infty}-T_0=(T_{\infty}-T_0){\cdot}10^{-t/320}$ and j and $f_h$ values were 1 and 320 min, respectively. 4. The chestnuts in the package of storage unit had longer shelf life than naked chestnut during the retail distribution at ambient temperature.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.803-811
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• 2003

This study compared the physicochemical characteristics of yellow pigments in domestic and imported yellow croakers during distribution and storage. The croaker is generally adulterated by mixed color product of red and yellow pigment. This study found that the yellow pigment was stable during pH and temperature changes, but the red pigment was less stable than the yellow pigment. As for the light effect on the yellow pigment and the red pigment, there was no change in the remaining rate of the pigment stored in a dark place. The moisture content decreased according to the storage period, and the width of changes was large in the order of croaker stored at $5^{\circ}C$, croaker stored at $15^{\circ}C$ and dried croakers. The yellowness value of the abdomen of the adulterated white croaker did not show any large difference at the initial stage and for a storage period of 10 days at $5^{\circ}C$. However, the yellow croakers showed a decreasing trend according to the storage period at $15^{\circ}C$. The croaker can be generally adulterated by a mixed color of red and yellow pigment. For the texture change in accordance with the storage condition of the croakers, both the yellow and white croakers showed a gradually increasing trend of hardness when stored at $5^{\circ}C$ and $15^{\circ}C$.

• Food Science and Preservation
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• v.21 no.2
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• pp.239-245
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• 2014

This study was performed to provide fundamental information regarding the quality change of buckwheat soksungjang (BWS) during its storage. BWS was divided into three different containers (pot, plastic, and glass) and was stored at three different temperatures (5, 15, and $25^{\circ}C$), and the changes in pH, acidity, amino-type nitrogen, total bacterial count, and chromaticity were examined during the storage period. The pH (0 day, pH 4.37) and acidity (0 day, 2.93% acidity) of the samples, except at the 15 and $25^{\circ}C$ pots, did not show any significant change during storage, but 98 days after storage, the pH values of the 15 and $25^{\circ}C$ pots were pH 5.6 and 7.4, and their acidity values were 1.85 and 0.71%, respectively. At 98 days, the amino-type nitrogen of the $25^{\circ}C$ plastic sample had slightly increased to $0.75{\pm}0.01%$, and that of the $25^{\circ}C$ pot had drastically risen to $0.92{\pm}0.01%$. It was also shown that little change in the total bacterial count was found during the experiment period in every sample. The chromaticity results confirmed that the L (lightness), a (redness), and b (yellowness) values of the $25^{\circ}C$ pot sample showed relatively large changes during storage compared to the other samples. These results suggest that the desirable storage temperature of BWS is in the range of $5-15^{\circ}C$, and that a glass container is the most suitable container for BWS as it can reduce the quality alteration during storage.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.670-678
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• 2014

The purpose of this study was to find the optimal swelling method and condition for seacucumber to improve its taste and texture to accomodate the rapid increase of consumption. Another purpose was to try to determine an easy way to soak dried sea-cucumber under different conditions, and identify the influence of swelling time on the texture of sea-cucumber, in order to reduce preparation time and provide basic data for easy handling. After boiling or steaming for six different periods including 5, 15, 30 and 60 minutes the texture of the sea-cucumbers were compared, For the additive test, the sea-cucumbers were boiling for 30 minutes period with 4 different additives and the textures were compared, Since the texture is an important characteristic of sea-cucumber, there are many variables that affect this property including the, drying and preservation methods. This study provides basic understanding of the influence of the heating method, time and temperature on the swelling of sea-cucumber for handy use at processing sites.

• Journal of fish pathology
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• v.28 no.2
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• pp.63-69
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• 2015

The biological characteristics of Bacillus sp.CPB-St as a probiotic strain to control fish streptococcosis was determined. Based on 16S rRNA sequencing, Bacillus sp.CPB-St was identified as Bacillus pumilus and named B. pumilus CPB-St (Abbreviated as CPB-St). Growth inhibitory activity of CPB-St against Streptococcus spp. was examined at three different incubation temperatures ($20^{\circ}C$, $25^{\circ}C$, and $30^{\circ}C$) and three culture media (NA, TSA, and BHIA) based on the diameter of inhibition zone. Its activity (inhibition zone of 11~29 mm) at $20^{\circ}C$ was higher than that (12~21 mm) at $30^{\circ}C$. Its activity (29 mm) in NA media was the same as that (29 mm) in TSA media. However, it was higher than that (22 mm) in BHIA media. The inhibitory activity of CPB-St against Streptococcus spp. was high at pH7. However, its activity was the same at salinity of 0.5% to 3%. CPB-St showed maximum growth after incubation at $25^{\circ}C$ for 48 h. To use CPB-St as probiotics, settlement studies in fish intestine and its efficacy through feeding are needed. CPB-St was highly resistant to gastric juice at pH4 and flounder's bile salt as well as deoxycholic acid at $300{\mu}g/ml$. CPB-St showed optimal viability in 1% NaCl. It showed similar growth in 0% to 7% NaCl. CPB-St could tolerate $-20^{\circ}C$ and $-70^{\circ}C$ for 45 min. There was no difference in the growth of the strain between room temperature and $4^{\circ}C$. Fish diet supplemented with CPB-St could be stored at low temperature without cell loss. Therefore, CPB-St might be used as probiotics to control streptococcosis of fish.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.3
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• pp.172-178
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• 2004

When soybean sprouts aye grown in the closed condition (where the ratio of $\textrm{O}_2$ and $\textrm{CO}_2$ is 7 ： 3), amount of $\textrm{CO}_2$ is increased and $\textrm{O}_2$ is decreased with the passage of time. At the same time, the amount of ethylene is automatically increased. By increasing the concentration of ethylene gas up to 0.5-1.0 ppm in the growth room, the length of sprouts was restricted to 6-7 cm and the thickness of sprouts was increased to 2.70$\pm$0.30 mm. The production of good quality sprouts which were fat and short was possible without application of any growth regulators such as indole-3-acetic acid known to have accumulation problem in humane body. To maintain the freshness during the transportation and prevent sprouts from rotting and bad smell at market, cold storage at 2-$5^{\circ}$ and airtightness which will restrict photosynthesis and respiration (higher than $10^{\circ}$) are needed. The freshness of sprouts is depended on the increase of $\textrm{CO}_2$ and the depletion of $\textrm{O}_2$ in the package. When the sprouts were stored below 1$0^{\circ}C$ (preferably below 8$^{\circ}C$), the concentration of $\textrm{CO}_2$ in the package remained below 30% for more than 60 hours, which was possible to keep sprouts in freshness without any offensive odor, But sprouts were maintained at $13^{\circ}$ for more than 25 hours, the concentration of $\textrm{CO}_2$ increased over 30% and produced an offensive odor. The little amount of $\textrm{O}_2$ gas was existing for 30 hours at $5^{\circ}$ but it was disappeared completely within 7 hours over $10^{\circ}$ and the sprouts became rot and produced severe offensive odor.

• Journal of the korean academy of Pediatric Dentistry
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• v.27 no.1
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• pp.54-61
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• 2000

Amalgam, though a widely used dental material, does not bond to the tooth substrate Therefore, retentive preparation of the cavity is necessary. Such amalgam restorations, until corrosion products form and plug the margin, will show significant marginal leakage. Unless this is prevented early on, saliva and bacteria may enter the cavity causing postoperative hypersensitivity, dissolution and collapse of the restoration, discoloration of the margin and secondary caries, leading to shortened life-span of the restoration and pulpal pathosis. Recently, a method of restoration has been introduced whereby tooth material can be preserved, cavity margin can be sealed and preventive treatment of pit and fissure can be administered while retaining all the advantages of conventional amalgam restorations. Such sealed amalgams involve removing the carious lesion without extending the cavity for prevention and using pit and fissure sealants to seal cavity margins and pit and fissures to reduce microleakage. In this study, finishing of the amalgam and sealant application were performed after different intervals following of amalgam restoration to compare the microleakage of sealed and conventional amalgam restorations. Thirty bicuspids were prepared with Class V cavity preparations on the buccal and lingual surfaces. After amalgam placement, they were divided into the following groups and treated accordingly. Group 1 : Polishing after 24 hours Group 2 : Immediate sealant application without polishing Group 3 : No polishing, but sealant applied after thermocycling 500 times After treatment, the samples were thermocycled 500 times between $5^{\circ}C$ and $55^{\circ}C$ with a dwell time of 30 seconds. After thermocycling, the samples were dipped into 1% methylene blue kept in a $37^{\circ}C$ incubator at 100% humidity for 24 hours. The teeth were then embedded in resin and cut bucco-lingually along the tooth axis and observed with a stereomicroscope to determine the degree of microleakage, The following results were obtained : 1. Group 2 showed the least microleakeage, while group 1 showed the greatest. 2. Group 1 showed significantly greater microleakage compared to group 2 (p<0.05). However, no significant differences were found between group 1 and 3(p>0.05). No significant differences in microleakage were also found between cup 2 and 3(p<0.05).

• The Korean Journal of Nuclear Medicine
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• v.35 no.5
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• pp.334-341
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• 2001

Purpose: Ascorbic acid us known to act as an antioxidant. Therefore, it can be used in increasing the efficiency of radiochemical labeling of Technetium-99m setamibi by inhibition of oxidation of $Sn^{2+}$ at low concentration. We intended to estimate the efficiency of radiochemical labeling and the stability of the newly formed formulation when ascorbic acid was added to a commercial kit. Materials and Methods: Synthesis of sestamibi was performed according to Dong-A's patent procedure (No.10-2001-0012877). First, we undertook a study to evaluate the efficiency of radiochemical labeling of sestamibi containing ascorbic acid. The stability of the vials was assessed using either $7.5{\mu}g\;or\;75{\mu}g$ of ascorbic acid, added to commercial vials under the accelerated condition(Temp : $40^{\circ}C{\pm}2^{\circ}C$, Relative humidity : $75{\pm}5%$). Results: Sestamibi was synthesized in overall 35-40% yield over 5 steps from a commercially available methallyl chloride as a starling material. When ascorbic acid was added, the efficiency of radiochemical labeling was maintained compared to the vial with no ascorbic acid. The accelerated test showed that the addition of ascorbic acid inhibited the oxidation of $Sn^{2+}$ ion by antioxidation mechanism. Also, the efficiency of radiochemical labeling of this vial after 9 months was nearly the same as the starting point. Therefore, the storage period of the kit is likely to be extended. Taken together, it suggests that the addition of ascorbic acid as a stabilizer is desirable. Conclusion: To increase the stability of a sestamibi cold kit, it is desirable to add ascorbic acid as a stabilizer to the commercial formulation.