• Journal of Korean Society of Environmental Engineers
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• v.28 no.5
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• pp.501-510
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• 2006

To investigate the effects of MLSS concentration and influent C/N ratio on the nitrogen removal efficiency of alternately intermittently aerated nonwoven fabric filter bioreactors, the MLSS concentrations of the reactors were maintained at approximately 5,500 mg/L, 10,000 mg/L and 15,000 mg/L, and the influent TCOD/TKN ratio was decreased gradually from 5 to 2 by adding $NH_4Cl$. The influent was prepared by diluting a food waste leachate to a TCOD concentration of about 300 mg/L. The results of the experiment showed F/M ratios less than 0.112 g TCOD/g MLSS-day, average TCOD removal efficiencies of above 95%, and an average observed microbial yield coefficient of 0.283 g MLSS/g COD removed. The nitrification efficiencies were computed to be always better than 96% except one case where the nitrification efficiency was 90.5% when the MLSS concentration and the influent TCOD/TKN ratio was 5,500 mg/L and 2, respectively. The denitrification efficiency deteriorated as the influent TCOD/TKN ratio decreased. The average denitrification efficiency at the MLSS concentration of 10,000 mg/L was 10.7% better than that at the MLSS concentration of 5,500 mg/L, and the denitrification rate improved at a rate of 2.66 mg NL as the MLSS concentration increased by 1,000 mg/L. When the MLSS concentration was 15,000 mg/L, however, the average denitrification efficiency was merely 4.6% higher compared to when the MLSS concentration was 5,500 mg/L, and the denitrification rate increased at a rate of 0.75 mg N/L per 1,000 mg/L MLSS increase. Therefore, no strict proportional relationship was found between MLSS concentration and endogenous denitrification rate. The average alkalinity consumption rate was 3.36 mg alkalinity/mg T-N removed, which is similar to the theoretical value of 3.57 mg alkalinity/mg T-N removed, but the rate increased as the influent TCOD/TKN ratio decreased.

• Journal of the Korean Applied Science and Technology
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• v.33 no.1
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• pp.1-12
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• 2016

This study is to make the liquid crystalline structure using sucrose distearate (Sucro-DS) emulsifier to create the hydrophilic type oil-in-water (O/W) emulsion, the droplets of the emulsion having a structure of a multi-lamellar structure. We have studied the physicochemical properties of Sucro-DS using those techniques. And it has been studied in the emulsion performance. In order to form the liquid crystalline structure applying 3 wt% of Sucro-DS, 5 wt% of glycerin, 5 wt% of squalane, 5 wt% of capric/caprylic triglyceride, 3wt% of cetostearyl alcohol, 1wt% of glyceryl mono-stearate, 78 wt% of pure water in mixture having the lamellar structure of stable multi-layer system was found to formed. By applying them, they were described how to create an unstable active material encapsulated cream. Further, the moisturizing cream was studied using this technique. It reported the results to the skin improvement effect by the human clinical trials. The pH range to produce a stable liquid crystal phase using a Sucro-DS was maintained in 5.2~7.5. In order to increase the stability of the liquid crystal, it was when behenyl alcohol containing 3 wt%, the hardness at this time was 13 kg/mm,min. Viscosity of the same amount was 25,000mPas/min. After a test for the effects of the emulsions, the concentration of 6 wt% Sucro-DS is that was appropriate, the particle size of the liquid crystal was 4~6mm. It was observed through a microscope analysis, reliability of the liquid crystal changes for 3 months was found to get stable at each $4^{\circ}C$, $25^{\circ}C$ and $45^{\circ}C$. In clinical trial test, before applying a moisturizing effect it was $13.4{\pm}7%$. Moisturizing cream liquid crystal was not formed in $14.5{\pm}5%$. Therefore, applying than ever before could see the moisture about 8.2% was improved. On the other hand, it was the moisturizing effect of the liquid cream is $19.2{\pm}7%$. The results showed that 43.3% improvement than that previously used. Applications fields, Sucro-DS emulsifier used liquid cream, lotion, eye cream and a variety of formulations can be developed, as well as the cosmetics industry is expected to be wide fields in the application of the external preparation for skin emulsion technology in the pharmaceutical industry and pharmaceutical industry.

• Journal of the Korean Applied Science and Technology
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• v.33 no.4
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• pp.647-657
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• 2016

In this study, the antioxidative effects and active component analysis of 50% ethanol extract, ethyl acetate fraction and aglycone fraction obtained from Prunella vulgaris L. were investigated. The free radical scavenging activities ($FSC_{50}$) was investigated at 50% ethanol extract ($15.25{\mu}g/mL$), ethyl acetate fraction ($8.68{\mu}g/mL$), and aglycone fraction ($8.25{\mu}g/mL$) respectively. Reactive oxygen species (ROS) scavenging activities ($OSC_{50}$) in $Fe^{3+}-EDTA/H_2O_2$ system using the luminol-dependent chemiluminescence assay was investigated at 50% ethanol extract ($4.68{\mu}g/mL$), ethyl acetate fraction ($1.00{\mu}g/mL$), and aglycone fraction($1.02{\mu}g/mL$) respectively. In the cellular protective effect against $^1O_2$ induced cellular damage of human erythrocytes, extract/fractions of P. vulgaris L. were increased in a concentration dependent manner($1{\sim}25{\mu}g/mL$). Especially, ${\tau}_{50}$ of aglycone fraction at concentrations of $25{\mu}g/mL$ showed the most protective effects at 337.9 min. It's showed nine times higher (+)-${\alpha}$-tocopherol (${\tau}_{50}=38.7min$) as typical antioxidant in the $^1O_2$-induced photohemolysis of human erythrocytes. TLC and HPLC were used to analyse active components in the ethyl acetate fraction and aglycone fraction of P. vulgaris L. In ethyl acetate fraction, caffeic acid, rosmarinic acid, quercetin 3-${\beta}$-D-glucoside, rutin, kaempferol-3-O-rutinoside, astragalin (kaempferol-3-O-glucoside) were identified. In aglycone fraction, caffeic acid, rosmarinic acid, quercetin, kaempferol were identified. These results indicated that extract/fraction of P. vulgaris L. is may be used in cosmetics industry as natural antioxidants by quenching and/or scavenging $^1O_2$ and other ROS, and protecting cellular membranes.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.5
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• pp.501-508
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• 1994

This study was undertaken to get basic data for the cold-waterless transportation of live fish. The optimal cold temperature of plaice, Paralichthy olivaceus was determined by checking the changes of dissolved oxygen and ammonia in the sea water and the survival times during storage at various temperatures. After determination of optimal temperature for transportation, the changes of serum components and muscle components of live plaice were also carried out during storage at cold($5^{\circ}C$)-waterless conditions and the recovery conditions($10\%$ density at $15^{\circ}C$). At higher storage temperature, decreases in dissolved oxygen and the increases in ammonia in seawater were observed. In addition, the survival time was short at low temperature($0^{\circ}C\;and\;3^{\circ}C$). Almost all of the serum components(hemoglobin, glucose, LDH, GOT and GPT) of live plaice gradually increased during storage in cold-waterless conditions, and then those values decreased to the initial levels after $3{\sim}10hrs$ storage in conditions of recovery. The concentration of ATP in the muscle steadily decreased during storage in cold-waterless conditions. The contents of ADP and IMP seemed to be directly related to the extent of ATP breakdown. ADP and IMP thus showed a gradual increase during storage. The level of lactate in the muscles gradually increased during these storage times, also. On the other hand, the levels of those components in the muscle entirely recovered to their original levels within $3{\sim}6hrs$ storage after they were returned to conditions of recovery. The ratio of ATP to the ATP and its related compounds${ATP/(ATP+ADP+AMP+IMP){\times}100}$ in the muscle showed $45\%$ after 18hrs storage in cold-waterless conditions. Otherwise, ratios returned to their original levels within $3{\sim}6hrs$ of storage in recovery conditions.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.5
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• pp.535-548
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• 1994

Community structures and fish densit were investigated on three different types of artificial reefs, dice, turtle artificial reef and tubes, constructed in the Korean waters. Variations of fish fauna according to type of artificial reef and the proper artificial reef in each area for optimizing harvest were discussed. Fish were captured by trammel gill net during May, June, September and November, 1988 and both identified and counted. Fourty-five fish species were found in the artificial reefs. Of these, Sebastes spp., Hexagrammos otakii, Pleuronectidae, Navodon modestus and Stephanolepis cirrhifer showed high occurrence-frequency. The dominant species groups were coastal settlement, demersal or rock fishes such as Pleuronectidae, Rajiformes, Stephanolepis cirrhifer, Navodon modestus, Hexagrammos otakii and Sebastes spp. in all of the Artificial reefs except the oceanic area of southern waters. Scomber japonicus was predominant in the oceanic area of southern waters. Composition of demersal, rock and pelagic fishes were different depending on the types of artificial reef. Dice artificial reefs were occupied by rock fish, on the other hand turtle artificial reefs were dominated by dermersal fish. Fish density was high at the dice artificial reef in all survey areas except the middle area of Eastern waters, with high fish density evident in the Tube artificial reef. Fish community structures were remarkably different between Dice and Turtle artificial reefs. The Tube artificial reef showed intermediate characteristics between the above two types of artificial reefs. The coastal areas of Southern waters and the middle and southern areas of Western waters revealed similar fish fauna. Results from the oceanic areas of Southern waters were well associated with the middle and southern areas of Eastern waters.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.6
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• pp.529-536
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• 1986

By modified method yellow corvenia(called $Y_3$) was prepared with $4\%$ salt, $4\%$ KCl, $6\%$ sorbitol, $0.5\%$ lactic acid and $4\%$ alcohol extract of red pepper to improve the quality of fermented sea food. In this study, changes of volatile compounds and fatty acid composition obtained from modified fermented yellow corvenia($Y_3$) were experimented during fermentation, comparing with conventional fermented yellow corvenia(called $Y_1,\;20\%$ of salt contents). Total lipid of yellow corvenia was composed of $78.1\%$ of neutral lipid, $21.2\%$ of phospholipid and $0.7\%$ of glycolipid. And monoeonoic acid was held $37.4\%$ of fatty acid composition of total lipid and saturated fatty acid ($34.8\%$), polyenoic acid ($27.7\%$) were followed. Saturated fatty acid($C_{14:0},\;C_{16:0},\;C_{18:0}$) in $Y_1,\;Y_3$ increased, polyenoic acid ($C_{22:6}\;C_{22:5}\;C_{20:5}$) decreased while monoenoic acid($C_{16:1}\;C_{18:1}$) in those was little fluctuated during fermentation. Thirty-three kinds of volatile component in whole volatile compounds obtained from $Y_1,\;Y_3$ at 90 days fermentation were identified, and composed of some hydrocarbons (8 kinds), alcohols (7 kinds), acids (6 kinds), aldehydes(4 kinds), sulfides(2 kinds), ketones (2 kinds), one of phenol and 3 kinds of the other components. Among the whole volatile compounds 2-ethoxy ethanol and was held $79.35\%$ in $Y_3$, whereas nonadecane was held $75.85\%$ in $Y_1$. During fermentation 8 kinds of volatile acids, 5 kinds of amines and 9 kinds of carbonyl compounds were also detected. Those volatile acid such as acetic acid, isovaleric acid, n-caproic acid, n-butyric acid were the major portion of total volatile acids in $Y_3$ at 90 days fermentation. Meanwhile, carbonyl compounds such as ethanal, 2-butanone and butanal were the major ones, while TMA held the most part of volatile amines in $Y_3$ during fermentation. From the result of sniff test, the components which are believed to contribute to the characteristic flavor of fermented product $Y_1,\;Y_3$ are deduced to be volatile acid, carbonyl compounds and amines in order. Conclusively, there was little difference in composition of volatile components, but merely a little difference in content of those between $Y_3$ and $Y_1$.

• Restorative Dentistry and Endodontics
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• v.31 no.5
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• pp.390-397
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• 2006

The purpose of this study was to evaluate the accuracy and the consistency of four different electronic apex locators in an in vitro model. Fourty extracted premolars were used for the study. Four electronic apex locators (EAL) were Root ZX, Smarpex, Elements Diagnostic Unit (EDU), and E-Magic Finder Deluxe (EMF). After access preparation, the teeth were embedded in an alginate model and the length measurements were carried out at '0.5' and 'Apex' mark using four EALs. The file was cemented at the location of the manufacturers' instruction (Root ZX, EDU, EMF: 0.5 mark, SmarPex: Apex mark). The apical 4mm of the apex was exposed and the distance from the file tip to the major foramen was measured by Image ProPlus (${\times}100$). The distance from the file tip to the major foramen was calculated at 0.5 and Apex mark and the consistency of 0.5 and Apex mark was compared by SD and Quartile of Box plots. In this study, Root ZX and EMF located the apical constriction accurately within ${\pm}0.5 mm$ in 100%, whereas SmarPex and EDU located in 90% and in 70% respectively. For Root ZX and EMF, there was no significant difference between the consistency of 0.5 and Apex mark. However, for the EDU and SmarPex, Apex mark was more consistent than 0.5 mark. From the evaluation of the consistency in this study, for Root ZX and EMF, both 0.5 and Apex mark can be used as a standard mark. And for EDU and SmarPex, the Apex mark can be recommended to be used as a standard mark.

• Journal of the Korean Society of Food Science and Nutrition
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• v.9 no.1
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• pp.23-32
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• 1980

This study was attempted to establish the basic data for evaluating taste compounds in fermented entrails of Clupanodon Osdeckii. The changes of such compounds as amino acids, nucleotides and their related compounds, betaine, TMAO and TMA during fermentation were analyzed. IMP, AMP, ADP and ATP were decreased, while hypoxanthine was increased during the fermentation. The content of hypoxanthine in fermented entrails of Clupanodon Osdeckii after 50 days was increased to about 2 times of that in raw entrails. In the free amino acid composition of raw entrails, abundant amino acids were lysine, glutamic acid, valine, alanine, threonine, serine, leucine and glycine in order. Such amino acids as arginine, tyrosine and phenylalanine were lower than 2.0% of total free amino acid, and proline and cysteine were detected in trace amount. The changes in free amino acid composition of the extract in entrails of Clupanodon Osdeckii during fermentation were not observed. Such amino acids as lysine, glutamic acid, valine, serine and leucine were especially abundant in both raw and fermented products. The content of total free amino acids in fermented entrails of Clupanodon Osdeckii after 50 days were increased to about 12 times of that in raw. The content of betaine nitrogen were about 14.5 (moisture and salt free base) after 50 days of fermentation. TMAO nitrogen was decreased during the fermentation. It is believed that lysine, glutamic acid, valine, serine, leucine and hypoxanthine play an important role as taste compounds in fermented entrails of Clupanodon Oseckii.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.189-195
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• 1983

Changes of lipid composition in the Improvement-Meju inoculated with Aspergillus oryzae were examined. To investigate those changes systematically, silicic acid column chromatography was used for analysis of glycolipid, neutral lipid, phospholipid, and gas chromatography to examine the change of those fatty acid content. Following results were obtained. The lipid fraction obtained from soaked soybean and cooked soybean were mainly composed of about 93~94% neutral lipid, whereas phospholipid and glycolipid was 4.0~5.0%, 2.0~2.1% level, respectively. During meju incuvation period, neutral lipid decreased gradually, but glycolipid and phospholipid increased. Among the nonpolar lipids prepared from cooked soybean and soaked soybean, triglyceride content was mainly composed of 88~89%, and the content of sterol ester, free fatty acid, diglyceride and sterol was higher in soaked soybean than in cooked soybean. During meju incuvation period, triglyceride content decreased remarkablely, whereas content of sterol ester, free fatty acid and diglyceride increased gradually. From the soaked soybean and the cooked soybean, the fatty acids content of crude lipid, neutral lipid, glycolipid and phospholipid were composed of linoleic acid 54~70%, oleic acid 20.0~22.6%, palmitic acid 11.0~12.4%, linolenic acid 6.0~7.8% and stearic acid 3.4~4.3% in turn and myristic acid showed the trace, palmitic acid was a little higher in glycolipid and phospholipid than in crude lipid and neutral lipid. During meju incuvation period, the change of fatty acid content showed linoleic acid and linolenic acid reduction gradually in the neutral lipid, glycolipid and phospholipid. On the other hand, palmitic acid, stearic acid and oleic acid increased gradually, the maximum value was at the 4-days. The change of glycolipid fatty acid and phospholipid fatty acid was examined. 9-kinds including traced 3-kinds was detected. It was supposed that traced 2-kinks was occurred for incuvation, and those are the matter investigating in the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.4
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• pp.47-52
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• 1982

This experiment was carried out to investigate the minerals content and post-mortem biochemical change of broiler leg and breast muscle during hot and cold storage period. The leg and breast muscle samples were stored at $2^{\circ}C$and $30^{\circ}C$ for 32 hours, and analyzed 0, 4, 8, 32 hours after slaughter, the results obtained as follows (1) Minerals composition were different between breast and leg muscle. (2) Total nitrogen content changed according to the storage period and temperature in the breast (P<0.005) and the leg (P<0.005) (3) The Content of phosphate (P<0.005), magnesium (P<0.005), sodium (P<0.025) in breast muscle was higher than in the leg mucle, and did not change according to the storage period and temperature. (4) Calcium and iron contents were not different between breast and leg muscle but significantly changed according to the storage period and temperature. (5) Sodium content was not different among the various factors, and pH was different between leg and breast (P<0.005) muscle, and ultimate pH was appeared at 8 hours of slaughter, but 20 hours of slaughter in hot stored breast muscle. (6) pH decline in cold stored breast muscle was faster than in the hot stored. (7) Penetration value was higher in the breast muscle than in the leg muscle (P<0.005) (8) Regormortis were not occurred in cold stored breast muscle and hot stored leg muscle, but occurred in cold stored leg muscle and hot stored breast muscle at 4 hours after slaughter.