• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1481-1486
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• 2010

In this study we investigated the antioxidant activities and quality characteristics of Halocynthia aurantium and Halocynthia roretzi. The pH of H. aurantium was higher than that of H. roretzi. The volatile basic nitrogens of H. roretzi and H. aurantium were 22.41 mg% and 16.80 mg%, respectively. Lightness and yellowness of H. roretzi were higher than those of H. aurantium, but redness of H. aurantium was higher. The results of sensory evaluation showed that the H. aurantium was better for color, odor, taste and acceptability. Total combined amino acid contents of H. roretzi and H. aurantium were $36368.23\;{\mu}mol/g$ and $36500.12\;{\mu}mol/g$, respectively. Our results showed that H. roretzi had relatively higher contents of Asp, Glu, Gly, DPPH radical scavenging activity, ABTS radical scavenging activity and reducing power. Also total phenol content of H. roretzi was higher than that of H. aurantium. The organoleptic properties of the H. aurantium were superior but the antioxidant activities were relatively lower than those of H. aurantium. For commercial usage, additional study would be helpful in the two ascidians to recommend.

• Journal of Bio-Environment Control
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• v.25 no.3
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• pp.153-161
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• 2016

This study aims to determine the optimal maturity of strawberry fruits as affected by the application of lysophosphatidylethanolamine (LPE) and its optimal concentration for postharvest stability and quality. Prior to application of treatments, fruits that were classified into levels of maturity (0%, 50%, 70% and 100%) were air-dried for 40 minutes and stored in the refrigerator at $4^{\circ}C$ for 12 days. Fruits at 70% maturity were dipped into 0, 10, 50 and $100mg{\cdot}L^{-1}$ LPE solutions for 1 minute. A lower range of concentration (0, 2.5, 5, 10 and $25mg{\cdot}L^{-1}$) was applied to fruits at different maturity levels. Data on fresh weight, hardness at vertical and horizontal loading positions, color index and sugar content during storage were collected. Based on fruits with 70% maturity dipped in LPE concentrations, there were no significant differences found on fresh weight, color index and sugar content. However, the application of $10mg{\cdot}L^{-1}$ LPE gave the highest hardness at vertical loading position while $100mg{\cdot}L^{-1}$ had the lowest average. At lower range of LPE concentrations, fresh weight was not significantly affected by LPE application and maturity levels. Hardness of fruits was mainly based on the maturity of the fruits. Increased hardness was observed in the fruits with 70% maturity dipped into the $5mg{\cdot}L^{-1}$ of LPE solution. The hardness and Hunter's $L^*$ and $b^*$ value of 100% matured fruits gave lowest values despite the application of $25mg{\cdot}L^{-1}$ LPE 12 days after storage.

• Journal of Animal Science and Technology
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• v.49 no.2
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• pp.269-278
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• 2007

This study was performed to measure the pH, proximate composition, physicochemical properties, changes of protein bands, Hunter color values and endpoint cooking temperature of chicken leg and breast muscles during cooking from 64 to 74℃ with 2℃ increments. Chicken leg had higher pH, moisture and fat contents (%) and lower protein solubility(P<0.05) than chicken breast. Although the cooking losses(CLs, %) of chicken muscles increased with increased cooking temperature, the addition of 2% salt did not affect CL. The redness values of chicken leg without 2% salt were higher than chicken breast, however, the addition of 2% salt reduced the differences of the redness. Protein solubility decreased with increased cooking temperatures and were not affected by the addition of salt, and no further changes were observed higher than 68℃. Protein bands having the molecular weights of 66 and 54kDa were disappeared in the chicken leg at the cooking temperatures of 66～70℃, whereas 66, 54 and 34kDa in the chicken breast. These protein bands could be used potential indicators to determine the endpoint cooking temperature in chicken muscles.

• Korean Journal of Microbiology
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• v.41 no.2
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• pp.99-104
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• 2005

Corynebacterial clones which exert regulatory effects on the expression of the glyoxylate bypass genes were isolated using a reporter plasmid carrying the enteric lacZ fused to the aceB promoter of Corynebacterium glutamicum. Some clones carried common fragments as turned out by DNA mapping technique. Subcloning analysis followed by the measurement of $\beta-galactosidase$ activity in Escherichia coli identified the region responsible for the aceB-repressing activity. Sequence analysis of the DNA fragment identified two independent ORFs of ORF1 and ORF2. Among them, ORF2 was turned out to be responsible for the aceB-repressing activity. ORF1 encoded a 23,216 Da protein composed of 206 amino acids. Sequence similarity search indicated that the ORF may encode a ECF-type $\sigma$ factor and designated sigH. To identify the function of sigH, C. glutamicum sigH mutant was constructed by gene disruption technique and the sigH mutant showed growth retardation as compared to the wild type strain. In addition, the mutant strain showed sensitivity to oxidative-stress generating agent plumbagin. This result imply that sigH is probably involved in the stress response occurring during normal cell growth.

• Restorative Dentistry and Endodontics
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• v.25 no.4
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• pp.499-508
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• 2000

The purposes of this study were to evaluate the validity of 2 kinds of digital radiography techniques in evaluating the radiopacity comparison of restorative materials and to determine the relative radiopacities of several kinds of compomer and flow able resin using these techniques. After taking radiographs of an aluminum step wedge, con-elation of optical density calibration curves were evaluated between conventional radiography with transmission densitometer and CD-Dent digital radiography (storage phosphor system) and between conventional one and RVG$^{(R)}$ digital radiography (CCD system). Compomers such as Dyract$^{(R)}$ AP, Compoglass$^{(R)}$, and Dyract flow$^{(R)}$, and flowable resins such as Ultraseal-XT$^{(R)}$ plus$^{TM}$, Revolution$^{TM}$, Aeliteflo$^{TM}$ and Tetric-flow$^{(R)}$ were used. Five specimens of 5mm in diameter and 2 mm thick were fabricated with each material. Radiopacities of the materials were measured using the above radiographic techniques and compared. The results were as follows: 1. When the optical density calibration curves were compared, conventional radiography and both CD-Dent and RVG$^{(R)}$ digital radiographies showed very high inverse correlations (${\gamma}$=-0.95, ${\gamma}$=-0.98 ; p<0.05). 2. All the tested restorative materials showed levels of radiopacity the same as or greater than that of dentin (p<0.05), Radiopacities of Dyract$^{(R)}$ AP, Compoglass$^{(R)}$, and Tetric flow$^{(R)}$ were greater than those of Revolution$^{TM}$, Aeliteflo$^{TM}$, or dentin (p<0.05). 3. Radiopacities of Dyract$^{(R)}$ AP, Compoglass$^{(R)}$, and Tetric flow$^{(R)}$ were shown to be greater than that of enamel when conventional radiography and CD-Dent digital radiography were used (p<0.05). Radiopacity of Dyract flow$^{(R)}$ was shown to be greater than that of Enamel when conventional radiography was used (p<0.05).

• Food Science and Preservation
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• v.23 no.7
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• pp.1065-1073
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• 2016

This study investigated the sensory attributes and quality characteristics of Fuji apples based on market commodity price to provide data for quality index of Fuji apples. Samples were purchased from the Garak market (Seoul Agro-Fisheries & Food Corporation) and divided into four groups depending on the price such as group A, B, C, D. There were no significant differences in their volume and weight among groups. In the soluble solid content and total free sugar, A and B group (high price) showed higher content than those of C and D (low price) group. And also, the A group and B, C, D group showed 386.29 mg% and 320.09~359.28 mg% in the total organic acid content, respectively. As an sensory evaluation results, A group and B group were evaluated higher score than those of C and D group in the uniformity of red color and glossiness of skin and unique apple sensory attributes using quantitative descriptive analysis. Consumer test showed similar to quantitative descriptive analysis results in the various sensory attributes. In the analysis results between quality characteristics and sensory attributes of Fuji apples, total acceptability was correlated positively with titratable acidity (r=0.58), soluble solid (r=0.89), soluble solid content/titratable acidity ratio (r=0.42), total free sugar (r=0.36) and total organic acid (r=0.38). Based on principal component analysis of apple's quality characteristics, apples were primary separated along the first principal component (pH, acidity, soluble solid content, total free sugar, organic acid), which accounted for 66.01% of total variance. In addition, principal component analysis of sensory evaluation revealed a total variance for the quantitative descriptive of 55. 65% and a total variance for the consumer test of 55.84%.

• The Korean Journal of Food And Nutrition
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• v.11 no.1
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• pp.61-67
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• 1998

Effects of various jelly prepared with different concentrations of agar and sugars on overall acceptability of the peach jelly were investigated. The preparations of peach for experimental jelly were carried by the mixture of peach pulp and juice(MPJ), and the extract form peach(EP). The results were summarized as follows ; 1. The pH for MPJ and EP were 3.95 to 4/31, respectively, and the brix degree were 13.0% and 11.5%, respectively. 2. The jelly prepared with MPJ added 3% agar and 30% sugar were most effective in appearance, hardness, springiness and overall acceptability. The relation of samples(P<0.001) was found to be significant. On the other hand, the jelly prepared with EP was higher scored than that with MPJ in overall acceptability, but there was no significant differences between samples. 3. The Hunter values of L*, a* and b* were the highest in both the jelly prepared with MPJ and that with EP, added 2% agar and 10% sugar. However, the L*, a* and b* values of the jelly added MPJ were higher than those of the sample added EP. 4. Texture and color scores of both the jelly added EP became higher as the concentrations of agar and sugars increased and there was significant differences between samples. 5. The relation between springiness and overall acceptability, and L* value of the jelly added MPJ showed negative at P<0.05 and that between springiness and overall acceptability of the jelly added EP also showed negative.

• Journal of Bio-Environment Control
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• v.23 no.3
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• pp.212-220
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• 2014

This study was conducted to investigate the effect of 1-methylcyclopropene (1-MCP), a known ethylene action inhibitor, on fruit quality and incidence of physiological disorders during simulated marketing period in Asian pears (Pyrus pyrifolia Nakai) of early-season cultivar 'Hanareum' and mid-season cultivar 'Manpungbae'. Flesh firmness was decreased abruptly at 15 days after shelf-life in untreated fruit of early-season cultivar 'Hanareum' which showed less than 19N, although those of 1-MCP-treated fruits were kept high value (>28N) during 15 days of shelf-life. However, there were no distinct firmness changes during 30 days of shelf-life in mid-season cultivar 'Manpungbae' pear. Two pear cultivars did not show any considerable differences in quality indices such as soluble solids content, titratable acidity and skin color during the shelf-life regardless of 1-MCP treatment. The reduction of ethylene production level by 1-MCP treatment did not appeared in 'Hanareum' pear. Meanwhile, 1-MCP treated 'Hanareum' pears showed significantly low respiration rate during shelf-life. On the other hand, the inhibitory effect of 1-MCP was not remarkable in mid-season 'Manpungbae' pears. 1-MCP treatment completely blocked the incidence of physiological disorders including core browning and mealiness symptom during shelf-life only in early-season 'Hanareum' pears, and reduced considerably the pithiness disorder regardless of 1-MCP concentration. Consequently, we concluded that the treatment efficacy of 1-MCP is largely cultivar-dependent and the use of $1{\mu}L{\cdot}L^{-1}$ 1-MCP was recommended for the keeping quality and the prevention of physiological disorders only in early-season Asian pear 'Hanareum'.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.6
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• pp.904-909
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• 2012

Acid sulfate soil (ASS) and potential acid sulfate soil (PASS) are distribution in worldwide and originate from sedimentary process, volcanic activity, or metamorphism and are problematic in agriculture and environmental due to their present and potential acidity developed by the oxidation. The PASS was defined as soil materials that had sulfidic layer more than 20 cm thick within 4 m of the soil profile and contained more than 0.15% of total-sulfur (T-S). A tentative interpretative soil classification system was proposed weak potential acid sulfate (T-S, 0.15-0.5%), moderate potential acid sulfate (T-S, 0.5-0.75%) and strong potential acid sulfate (T-S, more than 0.75%). PASS due to excess of pyrite over soil neutralizing capacity are formed. It provides no information on the kinetic rates of acid generation or neutralization; therefore, the test procedures used in acid base account (ABA) are referred to as static procedures. The net acid generation (NAG) test is a direct method to measure the ability of the sample to produce acid through sulfide oxidation and also provides and indication. The NAG test can evaluated easily whether the soils is PASS. The samples are mixed sandy loam and the PAS from the hydrothermal altered andesite (1:3, 1:8, 1:16, 1:20, 1:40, 1:80 and 1:200 ratios) in this study. We could find out that the NAG pH of the soil containing 0.75% of T-S was 2.5, and that of the soil has 0.15% of T-S was 3.8. NAG pH test can be proposed as soil classification criteria for the potential acid sulfate soils. The strong type has NAG pH of 2.5, the moderate one has NAG pH of 3.0, and the weak one has NAG pH of 3.5.

• Journal of Veterinary Clinics
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• v.22 no.4
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• pp.318-321
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• 2005

Forty- nine quarters from 24 lactating cows with chronic mastitis were selected. The cows were raised on dairy farms in Gongju, Jochiwon and Yeongi in Chungnam province, and Iksan in Jeonbuk province, Korea. The 49 quarters with bovine mastitis were divided into control (7 quarters) and experimental (42 quarters) groups. The experimental quarters were assigned to experimental group A (10 quarters, somatic cell count: $50-100\times10^4/ml)$, experimental group B (14 quarters, somatic cells count: $100-300{\times}10^4/ml)$, and experimental group C (18 quarters, somatic cells count: $>300\times10^4/ml$), according to the number of the somatic cells in their milk. The quarters of control group were treated with norfloxacin ointment (10 g/tube) based on the result of sensitivity, twice a day for 3 days. The quarters or experimental groups were infused 10ml or ozonated oils twice a day for 3 days. After treatment, the milk of the control group contained non-significantly lower numbers of somatic cells and bacteria on day 7, compared with pretreatment levels. Experimental groups A, B and C had lower somatic and bacterial cells in their milk on day 7, compared with pretreatment levels. Experimental group B and C had significantly lower numbers of somatic cells in their milk ell day 7 than before treatment (p<0.01). However, no significant difference in somatic cell numbers was detected between the control alld experimental groups. It was concluded that ozone therapy with ozonated oil applied on bovine mastitis might be effective.