• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.416-422
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• 2004

Efficacy of surface sterilization and physicochemical properties of electrolyzed water manufactured depending on electrolyte, materials, and type of electrolytic diaphragm used were investigated. Physical properties of electrolyzed water manufactured from diaphragm system showed the highest effectiveness under at distance between diaphragms of 1.0 mm and 20% NaCl supplying rate of 6 mL/min. ORP, HClO (should defined) content, and pH at above conditions were 1,170 mV, 100 ppm, and 2.5, respectively. Two-stage electrolyzed system was more effective than one-stage one. Electrolyzed water manufactured from non-diaphragm system at 4 mL/min supplying rate of 20% NaCl was similar to the most effective diaphragm system, whereas ORP, HClO content, and pH were 800 mV, 200 ppm, and 9, respectively. Sealed electrolyzed water could be preserved more than one month at room temperature with ORPs of 750 and 1,150 mV in non-diaphragm and diaphragm systems, respectively, and at HClO content of 100 ppm. Physicochemical properties of electrolyzed water manufactured from electrolytic diaphragm of $IrO_{2}$ and Pt+Ir were more effective than that of Pt. ORP and HClO contents of electrolyzed water manufactured from various electrolytes were high in order of NaCl>KCl>$CaCl_{2}$, whereas no differences were observed among electrolytes in sterilization efficacy. Twelve kinds of microorganisms tested (initial total count, $10^{5}-10^{6}CFU/mL$) were sterilized within 1-2 min by electrolyzed water.

• Journal of Bio-Environment Control
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• v.15 no.3
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• pp.250-256
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• 2006

This experiment was conducted to investigate the hydroponic culture possibility and the optimal solution strength of 'Pechika' ever-bearing strawberry in summer highland. Maximum room temperature and minimum root zone temperature of plastic house were $30.8^{\circ}C\;and\;19^{\circ}C$ in highland respectively and $4^{\circ}C\;and\;3^{\circ}C$ lower than in level and. The growth of 'Pechika' was better in highland. There was effective in producing the good yield and fruit quality in highland and the deformed fruits also were decreased. The soluble solid and titratable acidity content increased in highland. Early growth was the most effective in standard solution $(EC\;0.75dS\;m^{-1})$ and had a tendency to be inhibition with increasing nutrient concentration. Standard solution was also the highest to yield about 2,064kg/10a among treatments, and 2/3S, 4/3S, 5/3S by turns. The browning roots and root activity increased when the solution strength was increased, especially in EC $1.25dS{\cdot}m^{-1}$. The soluble solids and acidity content of fruits were increased with higher solution strength. Therefor, the summer hydroponic culture of 'Pechika' ever-bearing strawberry was suitable in highland and effective in standard solution $(EC\;0.75dS{\cdot}m^{-1})$ in solution control.

• Applied Biological Chemistry
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• v.36 no.4
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• pp.271-276
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• 1993

This study was carried out to prepare anchovy based powder for instant soup packed in tea bag which can be used handily as a extractives, and to determine the taste compounds of extractives of anchovy based powder for instant soup. The anchovy based powder for instant soup was made by adding of 72% in the redried anchovy, 14% in the sea tangle, 7% in the mushroom and 7% in the katsuobushi to the total mixtures. And the anchovy based powder for instant soup was packed in tea bag. The desirable extraction time are 5 min in package in tea bag with air permeability $100\;m^3/m^2/min$ and over 20 min in package in tea bag with air permeability $65\;m^3/m^2/min$, respectively. Judging from the result of extraction rate of total nitrogen, color and sensory evaluation in extractives of anchovy based powder for instant soup extracted by optimal extraction time, the quality in extractives of instant soup packed in tea bag with air permeability $100\;m^3/m^2/min$ was superior to those of instant soup unpacked in tea bag and of instant soup packed in tea bag of air permeability $65\;m^3/m^2/min$. The principal taste compounds of extractives of anchovy based powder for instant soup packed in tea bag with air permeability $100\;m^3/m^2/min$ were IMP (9.26 mg/100ml in 5% solution) and free amino acids (24.30 mg/100 ml in 5% solution) such as histidine, proline, lysine and taurine. Total creatinine, betaine and TMAO were seemed to act an auxiliary role in taste of extracives of anchovy based powder for instant soup packed in tea bag with air permeability $100\;m^3/m^2/min$.

• Journal of Korean Society of Environmental Engineers
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• v.37 no.7
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• pp.432-440
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• 2015

Biochar, a by-product from pyrolysis of biomass, is a promising option to mitigate climate change by increasing soil carbon sequestration. This material is also considered to have potential to remediate a soil with heavy metal pollution by increasing the soil's adsorptive capacity. This study conducted the assessment of two biochars considering the climate change mitigation potential and heavy metal removal capacity at the same time. Two kinds of biochars (BC_Ch, TW_Ch) were prepared by pyrolyzing the biomass of burcucumber (BC_Bm) and tea waste (TW_Bm). The soils polluted with Pb were mixed with biochars or biomass and incubated for 60 d. During the incubation, $CO_2$, $CH_4$, and $N_2O$ were regularly measured and the soil before and after incubation was analyzed for chemical and biological parameters including the acetate extractable Pb. The results showed that only the BC_Ch treatment significantly reduced the amount of Pb after 60 d incubation. During the incubation, the $CO_2$ and $N_2O$ emissions from the BC_Ch and TW_Ch were decreased by 24% and 34% compared to the BC_Bm and TW_Bm, respectively. The $CH_4$ emissions were not significantly affected by biochar treatments. We calculated the GWP considering the production of amendment materials, application to the soils, removal of Pb, and soil carbon storage. The BC_Ch treatment had the most negative value because it had the higher Pb adsorption and soil carbon sequestration. Our results imply that if we apply biochar made from burcucumber, we could expect the pollution reduction and climate change mitigation at the same time.

• Korean Journal of Veterinary Research
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• v.35 no.4
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• pp.823-831
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• 1995

The composition of rumen volatile fatty acids(VFA) and the blood chemistry were investigated in 5 clinically health dairy cows(Group I) reared on dairy farms and in 5 cows with post-parturition(POP) primary ketosis(Group II). The determinations were performed on days 5 to 7 pre-parturition(PRP), immediately POP, and on days 5, 10, 15, 20 and 25 POP. In both groups, the total VFA levels gradually increased starting from day 5 POP, but the levels were lower in Group II than in Group I. With regard to POP. changes in the composition of VFA, Group II occasionally showed lower levels of acetic acid and caproic acid than did Group I. Blood glucose levels decreased POP in both groups. In contrast, blood levels of ketone bodies and 3-hydroxybutyric acid were increased POP, but there was no statistically by significant difference between the groups. The aspartate aminotransferase level was transiently increased immediately POP in both groups, and the increase was more marked in Group II than in Group I. Both groups showed a tendency for total cholesterol, free cholesterol, ester cholesterol, phospholipid, and total bile acid to be increased POP, but there was no statistically significant difference between the groups. Clinically healthy dairy cows also showed POP changes in the composition of VFA and blood similar to those in dairy cows with ketosis, suggesting that even apparently healthy cows are at risk of subclinical ketosis POP.

• Journal of Chest Surgery
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• v.31 no.12
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• pp.1147-1158
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• 1998

Background: Portable cardiopulmonary bypass(CPB) technique has been used increasingly as a potent and effective option for emergency cardiopulmonary resuscitation(CPR) because it can maintain more stable hemodynamics and provide better survival than conventional CPR techniques. This study was designed to develop a prototype of Korean portable CPB system and, by applying it to CPR, to discriminate whether it would be superior to standard open-chest CPR. Material and Method: By using adult mongrel dogs, open-chest CPR(OCPR group, n=4) and portable-CPB CPR(CPB group, n=4) were compared with respects to restoration of spontaneous circulation(ROSC), hemodynamics, effects on blood cells, blood gas patterns, biochemical markers, and survivals. Ventricular fibrillation-cardiac arrest(VF-CA) of arrest(VF-CA) of 4 minutes followed by basic life support(BLS) of 15 minutes was applied in either group, which was standardized by the protocol of American Heart Association. Then, advanced life support(ALS) was applied to either group under the support of internal cardiac massage or CPB. ALS was maintained until ROSC was achieved but not longer than 30 minutes regardless of the presence of ROSC. All of the measured values were expressed as means±SD percent change from baseline. Result: During the early ALS, higher mean arterial pressure was maintained in CPB group than in OCPR group(90±19 vs. 71±32 %; p<.05) and lower mean pulmonary arterial pressure was also maintained in CPB group than in OCPR group(105±24 vs. 146±6%; p<.05). ROSC was achieved in all dogs. Post-ROSC levels of hematocrit, RBC, and platelet were decreased and plasma free hemoglobin was increased significantly in CPB group compared to OCPR group(p<.05). Changes in blood gas patterns, lactate, and CK-MB levels were not different between groups. Early mortality was seen in 3 dogs in OCPR group(survival time 31±36 hours) and 2 in CPB group(228±153 hours, p=ns). The remainders in both groups showed prolonged survival. Conclusion: These findings indicate that portable CPB can be effective to maintain stable hemodynamics during cardiac arrest, to achieve ROSC and to prolong survival. Further study is needed to refine the portable CPB system and to meet clinical challenges.

• Food Science and Preservation
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• v.13 no.3
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• pp.329-336
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• 2006

The characteristics of mash qualities of takju prepared by addition of chestnut peel powder(5%, 10%, 20% and 30% per steamed rice) were investigated during fermentation. That is, in all fermentation periods, changes of pit total acid, organic acids, solids, amino nitrogen, total sugar and reducing sugar, microorganisms, alcohol and color were determined and analyzed. There was significant differences in characteristics of mash qualities by addition of chestnut peel powder. In general, contents of total acid, organic acids, amino nitrogen, total sugar, reducing sugar and ethanol of takju added with chestnut peel powder were lower than those of steamed rice only, whereas solid contents was higher. But ethanol content of takju added with 5% of chestnut peel powder after 8 days of fermentation was 9.6% which was similar to that of takju prepared by addition of steamed lice only. Also, microbial populations such as total viable cells, yeast and lactic acid bacteria of the treatments were increased to about $10^8CFU/mL$ after 2 days of fermentation and then decreased gradually. In the beginning stage of fermentation color differences value of the treatments were $1.99{\sim}10.27$, and the differentials reduced gradually during fermentation.

• Food Science and Preservation
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• v.23 no.4
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• pp.479-487
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• 2016

This study was conducted to investigate the effect of 1-methylcyclopropene (1-MCP) and ethylene-absorbent on the qualities of Prunus mume fruit. Prunus mume fruits were stored without film packaging (Cont), packed in LDPE film (Cont-P), and packed with ethylene-absorbent (Cont-PE). Fruits were treated with 1-MCP (1 ppm) for 24 hr at $1^{\circ}C$. After treatment, fruits were packed in LDPE film (MCP-P) and with ethylene-absorbent (MCP-PE) and then stored at $1^{\circ}C$ for 8 weeks. Total soluble solids increased during storage but decreased after 6 weeks while total acidity decreased during storage. Cont was almost completely decayed after 8 weeks of storage while Cont-P, Cont-PE, MCP-PE, and MCP-P were 46, 69, 83, and 5% decayed, respectively. L value decreased but a value increased during storage in all samples. Firmness of peel and flesh of samples decreased gradually for 8 weeks. Respiration rate did not show any significant difference among samples. Ethylene production of Cont showed $0.05{\mu}L/kg/h$ but immediately after 1-MCP treatment, it showed $0.02{\mu}L/kg/h$. Oxalic and malic acids decreased while citric acid increased during storage; fructose and glucose substantially decreased after 8 weeks whereas sorbitol and sucrose increased upto 4 weeks and then decreased thereafter. Based on these results, packing the fruits treated with 1-MCP could extend the freshness of Prunus mume fruit.

• Food Science and Preservation
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• v.23 no.2
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• pp.174-179
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• 2016

This study was to prepared vinegars using three kinds of pear cultivar with different maturities, 'Wonhwang', 'Niitaka', and 'Chuhwangbae', and investigate their physicochemical characteristics and antioxidant activities. Result showed that the firmness of 'Wonhwang' was much lower than other pear cultivars. No significant difference in soluble solid content was found among three pear cultivars. The total acidity of 'Chuhwangbae' pear vinegar was 4.89~7.98%, which was higher than that those of 'Wonhwang' and 'Niitaka' vinegars. The color of 'Niitaka' vinegar had a lower lightness and redness values, but a higher yellowness value, compared with the other two vinegars. The free sugar contents were mainly composed of fructose, glucose, and sorbitol, with the greatest content of sorbitol in all three peer vinegars. The total phenolics and flavonoids contents were 35.2~55.3 and 8.4~14.4 mg/100 mL, respectively. Antioxidant activity had a positive correlation with total phenolic contents. The DPPH free radical scavenging and $ABTS^+$ radical scavenging activity were 45.0~62.1% and 73.8~78.2%, respectively. From these results, we confirmed that immature pear cultivars such as 'Wonhwang', 'Niitaka' and 'Chuhwangbae' could be used as a raw materials to prepare vinegar regardless of maturity.

• Food Science and Preservation
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• v.19 no.1
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• pp.87-94
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• 2012

This study was carried out to investigate the physicochemical characteristics of maturating and dried jujube. The moisture contents of the unripe and ripe jujube were found to be 84.66 and 66.45%, respectively, but that of the dried jujube was 31.48%. The crude-fat and crude-ash contents of the dried jujube were much higher than those of the maturing jujube. The carbohydrate contents of the unripe, ripe, and dried jujube were found to be 13.51, 27.94, and 61.70%, respectively, and the soluble-protein contents were 0.88, 1.73, and 3.71%. The reducing-sugar content of the dried jujube was 18.82%, higher than that of the ripe jujube. The sucrose contents of the unripe and ripe jujube were 10.15 and 16.66 g/100 g, respectively, and that of the dried jujube was 33.46 g/100 g. The major fatty acids that were found to compose jujube were palmitic, oleic, pamitoleic, linoleic, and linolenic acid. The myristoleic and arachidonic acid contents were higher in the dried jujube than in the ripe jujube, but the palmitoleic acid content was lower in the dried jujube than in the ripe jujube. The major minerals of jujube were found to be Ca, K, Mg, and P, and the total mineral contents of the unripe, ripe, and dried jujube in this study were 343.38, 584.94, and 331.56 mg/100 g, respectively. The polyphenol contents of the unripe, ripe, and dried jujube were 309.12, 248.80, and 23.34 mg/100 g, respectively, while the vitamin C contents were 610.04, 310.22, and 423.27 mg/100 g.