• KSBB Journal
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• v.17 no.2
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• pp.182-188
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• 2002

Enterococcus faecalis RKY1 cells were immobilized in an asymmetric hollow fiber bioreactor for application to the continuous production of succinic acid. The media was fed into shell-side of the module using a peristaltic pump, and the products were collected through lumen-side outlet. The number of hollow fibers within the module did not affect the bioreactor efficiency in the transverse operated hollow fiber bioreactor. The steady state at the outlet of hollow fiber bioreactor was reached after 24 hr cultivation at flow rate of 0.25 mL/mim, 12 hr at 0.5 L/min, and 9 hr at 1.0 mL/mm, respectively. The succinate and fumarate concentrations within the hollow fiber bioreactor, however, were as changeful as increasing the flow rate. During continuous operation with the flow rates between 0.5 and 2.0 mL, the productivity of succinate was 8.0-10.9 g/L $.$ hr at 30 g/L fumarate, 4.9-14.9 g/L hr at 50 g/L fumarate, and 7.2-17.1 g/L hr at 80 galL fumarate, respectively.

• Food Engineering Progress
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• v.22 no.4
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• pp.374-380
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• 2018

Aronia has low preference because of astringent and bitter taste. Appropriate processing is essential for eating aronia. For the processing of aronia, the aim of this study is to provide basic information on the cultivar and ripening stages. Three varieties (Viking, Nero and McKenzie) were studied. We divided the stages of maturity into four levels based on color. The physicochemical properties were analyzed. In the case of hardness, the first stage of maturity was the highest, and there was no difference between varieties. As maturation progressed, brightness and yellowness gradually decreased, and redness was highest at the second stage. The sugar content was the lowest in the Viking and significantly increased with the maturity stage. The acidity was highest in the Viking. Nero showed the highest radical scavenging ability. Total polyphenols and flavonoids were the highest in Nero. The highest level was shown at the first stage by the ripening stage.

• Journal of Bio-Environment Control
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• v.22 no.4
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• pp.432-438
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• 2013

A study was conducted to examine the effect of maturity and precooling ($60%/0^{\circ}C$ and $80%/4^{\circ}C$), and light illumination on the storage life of 'Maehyang' strawberry meant for export. Fruits at 60% and 80% ripened stage were harvested from a commercial greenhouse in Jinju on April 3, 2012. Harvested fruits were transported to the precooling system within 30 minutes. Transported fruits were precooled the $4^{\circ}C$ for 2 hours and $0^{\circ}C$ for 5 hours by a forced draft cooling system, and then stored at $6^{\circ}C$. During the storage, the fruits were examined for their changes in hardness, soluble solid content, quality grade, acidity, Hunter value, weight loss, and the incidence of gray mold (Botrytis cinerea) at an interval of two days from April 5 to April 17. Hardness was decreased until 7th days and it was changed to increase at 9th days. Treatment of 60% maturity, $0^{\circ}C$ precooling and no light illumination of strawberry were shown the highest value in freshness. The soluble solid content harvested in 80% maturity strawberry was higher than 60% maturity strawberry until the third day. Quality grade decreased rapidly in 80% maturity stage with light illumination strawberry in comparison to the 60% maturity stage of strawberry. Hunter value 'L' and 'a' showed a rapid change in 60% maturity stage of strawberry. Weight loss decreased rapidly in 80% maturity, $0^{\circ}C$ precooling, and no light illumination of strawberry treatments. Gray mold incidence was found the most at 60% maturity, $4^{\circ}C$ precooling, and light illumination of strawberry. The results from our study indicate that effectiveness for keeping the freshness of strawberry was best achieved by harvesting in low maturity, precooling at $0^{\circ}C$, and with no light illumination.

• 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.

• Proceedings of KHEA Conference
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• 2003.04a
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• pp.157-157
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• 2003

• The Journal of Korean Academic Society of Nursing Education
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• v.10 no.1
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• pp.105-110
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• 2004

• Quality Improvement in Health Care
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• v.14 no.2
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• pp.75-82
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• 2008

• The Korean Nurse
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• v.31 no.3
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• pp.88-103
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• 1992

• Applied Chemistry for Engineering
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• v.22 no.4
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• pp.367-375
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• 2011

Succinic acid ester derivatives have been used as additives for the base oil of metal working fluids and pressure working oils. In this paper, a series of succinic acid alkyl half-esters were synthesized with over 97% yields by ring-opening reaction of succinic anhydride and fatty alcohol and were soluble in 100 N base oil within 1 wt% concentration. The structures and purities of ester derivatives were confirmed by $^1H-NMR$ and FT-IR spectrum and GC analysis. Anti-corrosion properties of the esters in sea water were evaluated through ASTM D665 method and weight loss method and compared to that of succinic alkyl esters without carboxylic acid group in the molecule. As the results, anti-corrosion properties of succinic acid alkyl half-esters with carboxylic acid group were better than those of succinic acid alkyl esters without carboxylic acid group. And, Anti-corrosion properties of the esters with a shorter alkyl chain of high concentration showed better performance than those with longer alkyl chain of low concentration. Inhibition efficiency % (IE%) of the esters was over 95% in the concentration of 80 ppm and corrosion rate (CR) was below 0.3 mm/year at the same concentration. Thus, the corrosion properties of succinic acid alkyl half-esters result from the carboxylic acid groups in molecules.

• Journal of Chest Surgery
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• v.35 no.6
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• pp.471-474
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• 2002

Transfusion associated graft-versus-host disease is a rare but fatal disease reported after open heart surgeries mainly in Asian people. It can be prevented by pretransfusion gamma irradiation of the fresh whole blood. In this presentation, we report a case of transfusion associated graft-versus-host disease following coronary artery bypass surgery in a 61 year-old male patient. Postoperatively the patient was transfused urgently with 2 units of fresh whole blood from his two sons. He was discharged on postoperative 10 day with only symptom of mild diarrhea. Two days after discharge, he was readmitted because of persistent diarrhea, systemic erythema and high fever. On laboratory examinations, he showed findings of failure in liver, kidney, gastrointestinal tract, and bone marrow. Hemodynamically he deteriorated acutely and died of multiple organ failure on 17th postoperative day. This has been our first experience since we started open heart program at our hospital and we changed our policy for the transfusion of the fresh whole blood after this event.