• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.296-301
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• 2011

This study was to evaluate the growth potential of E. coli O157:H7 in lettuce leaf extracts and on lettuce leaf surface at various temperatures. The pathogen can survive and multiply in the extracts and leaf surface of lettuce. The population of E. coli O157:H7 in the lettuce extracts reached to 4.79 log CFU/mL at $37^{\circ}C$. The multiplication of pathogen in lettuce extracts initiated within 10 hours of inoculation over $15^{\circ}C$ conditions. And it can survive in the lettuce leaf extracts at $4^{\circ}C$ for 100 hours at least. And this pathogen can multiply on lettuce leaf surface and the population of pathogen on the lettuce leaf surface increased to 1.82 log CFU/g at $25^{\circ}C$. At $37^{\circ}C$, the pathogen density increased to 1.53 CFU/g within 3 days after inoculation. At all temperature, irrespective of the inoculation level, similar trends in growth of E. coli O157:H7 were observed. These results emphasize the growth potential of E. coli O157:H7 in lettuce leaf extract and on lettuce leaf surface. To reduce the risk of outbreak, it is important to maintain the cold chain system during storage before the consumption.

• The Journal of the Korean bone and joint tumor society
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• v.11 no.1
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• pp.71-81
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• 2005

Purpose: Due to local recurrence of tumor, metal failure usually develops in patients who underwent internal fixation or hip joint arthroplasty after curettage in the case of metastatic tumor of proximal femur. The aim of this study is to find out the appropriateness of reconstruction using recycling autograft after wide excision in the case of metastatic bone tumor by performing recycling autograft and hip joint arthroplasty after wide excision, and through presence or absence of local recurrence, functions of lower limbs and occurrence of complications. Materials and Methods: Five patients, in 6 cases, who had undergone reconstruction using recycling autograft prosthetic composite after wide excision in the metastatic tumor from May 2000 to May 2003 were included in this study. The average age of the patients was 60.8 years of age with male to female ratio of 3:2. Average duration of lives following surgery was 23.3 month (7-57 months). Primary lesion included 2 cases of lung cancer, and 1 each of stomach cancer, renal cancer and multiple myeloma. After wide excision, the hip joint was reconstructed with recycling autograft prosthetic composite ; 4 cases of extracorporeal irradiation and 2 cases of pasteurization. Musculoskeletal Tumor Society (MSTS) score(1993) for 6-month period after surgery, as well as presence of complication and local recurrence during the rest of their lives, were studied. Results: Average Musculoskeletal Tumor Society (MSTS) score over the 6-month period after surgery was 63.3% and 1 case of dislocation of hip joint, as a complication following surgery, was discovered. Local recurrence during the lives of the patients was not observed. Conclusion: In the case of metastatic tumor of proximal femur, in which the life span following surgery is expected to be more than 6 months, undergoing reconstruction using recycling autograft after wide excision, in comparison to internal fixation or hip joint arthroplasty after curettage, is deemed to have better results in prevention of local recurrence, and preservation of the functions of all limbs during the life span of the patient.

• Journal of Korean Society of Forest Science
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• v.98 no.6
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• pp.748-756
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• 2009

The key for cultivating Lentinula edodes in sawdust bags with an appropriate strain and medium is to encourage the mushroom growth, while discouraging contaminating fungi by controlling environment, especially temperature and relative humidity (RH). To investigate the daily and seasonal fluctuation of temperature and RH in two L. edodes cultivation sheds types, HOBO data loggers was set and the collected data were analyzed. In a Taiwan type L. edodes cultivation shed, temperature and humidity changes were divided into five characteristic periods: mycelium growing winter, mushroom fruiting spring, mushroom fruiting early summer, mushroom nonfruiting summer and mushroom fruiting autumn. First, the mycelium growing winter was December to early March with daily mean temperature of $-1{\sim}8^{\circ}C$. Second, mushroom fruiting spring was mid March to late May with daily mean temperature of $8{\sim}21^{\circ}C$ and day-night temperature difference of $15^{\circ}C$. Third, the Mushroom fruiting early summer was early June to early July with 17 to $25^{\circ}C$. Fourth, nonfruiting summer was mid July to mid August with daily mean temperature of $25{\sim}28^{\circ}C$. Lastly, mushroom fruiting autumn was late August to October with daily mean temperature of $10{\sim}23^{\circ}C$ and with cyclic temperature change by $7^{\circ}C$ decrease and 5 increase every 5 to 7 days. In a Chinese type shed, temperature ranged $-1.9{\sim}5.0^{\circ}C$ during winter and $15{\sim}32^{\circ}C$ during June to October. Temperature and relative humidity changed $12{\sim}30^{\circ}C$ and 40~100%, respectively, depending on 0~150 cm shelf heights of by positions in the shed. In conclusion, to grow L. edodes but to discourage contaminating fungi, that is, not to be too high in temperature and RH, the growers changed temperature and RH by adjusting shading, aeration and insulation in the shed.

• Journal of Bio-Environment Control
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• v.26 no.3
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• pp.188-193
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• 2017

The purpose of this study was to investigate the changes of environmental conditions and the quality and yield of melon fruit by heat fan operation in greenhouses at winter season. The average daily temperature inside the tunnels during January 1 to 31, 2017 was $0.9^{\circ}C$ higher than that of the control $17.8^{\circ}C$. The air flow rate of heater fan treatment was 4.8 times higher than the control (untreated $0.05m{\cdot}s^{-1}$) at 20cm above the ground where the korean melon grew. The temperature of the heater pan was $5.6^{\circ}C$ higher than that of the untreated at $35.3^{\circ}C$ and the relative humidity was 8.1% lower than that of the untreated at 39.1%. The flowering rate of the heater fan treatment was 96%, 5% higher than the control. The number of first harvest days of heater fan treatment was shortened by 4 days than that of untreated treatment. Fruit quality and marketable fruit yield increased by 3.4% and 38% compared to untreated respectively, the heater fan treatment increased the temperature inside the greenhouse and air flow rete, which were beneficial for growing the korean melon in greenhouses at winter season.

• Journal of Mushroom
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• v.6 no.2
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• pp.47-51
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• 2008

The Oyster mushroom is saprophytic fungus. The pileus is stemmed at the side and later depressed. It grows to 5-15 cm, and is of grey, grey-lilac, blackish-grey, steel grey, grey-brown, and blue-blackish. Various kinds of Oyster mushrooms such as golden, pink, brown, grey, white, and blue make marketing an interesting challenge depending upon the market niche. A new commercial strain "Chung" of oyster mushroom was developed by hyphal anastomosis. It was improved with hybridization between monokaryotic strain derived from Pleurotus ostreatus ASI 2194 and ASI 2487. The pileus of parental strain ASI 2194 and ASI 2487 was grey and light blue-grey, respectively. Most of intra-specific hybrids between strain ASI 2194 and ASI 2487 were showed similar pileus color of parents. By the way, the pileus color of variety 'Chung' was blue to bluish grey. The optimum temperatures of mycelial growth and fruiting body development was $25{\sim}30^{\circ}C$ and $12{\sim}16^{\circ}C$, respectively.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.32 no.3
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• pp.277-286
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• 1987

Abscisic acid (ABA) content of the seed and endocarp during stratification were analyzed and then examined in relation to the embryo growth and germination. In mature red fruitlet, the ABA content was remarkably higher in sarcocarp than those in both seed ans endocarp. During the stratification before dehiscence, ABA content was gradually decreased in both seed and endocarp. After 90 days(dehiscent percentage; 96%) it came to 90 pmol/ g DW(69% decrease) and to 41 pmol/ g DW (80% decrease) in seed and in endocarp, respectively. The ratio of free from to total ABA content showed constant decrease in seed, but remained at higher level in endocap than in seed. Correlation between the decrease of ABA content and embryo growth showed higher significance in seed than in endocarp. During the stratification after dehiscence, ABA content in seed was gradually decreased at 4$^{\circ}C$ and 15$^{\circ}C$, After 90 days it came to 28 pmol/ g DW (69% decrease) and to 46 pmol/ g DW (49% decrease) at 4$^{\circ}C$ and at 15$^{\circ}C$, respectively. The ratio of free form to total ABA content was gradually increased at 4$^{\circ}C$, but remained almost constant at 15$^{\circ}C$. Correlation between the decrease of ABA content and days to first germination showed positive singificance only at 4$^{\circ}C$, whereas the correlation between the decrease and mean germination percentage per day showed negative significance at 4$^{\circ}C$, but positive significance at 15$^{\circ}C$. The above results indicate the ABA of the seed end endocarp during the stratification before dehiscence seems to be concerned with the immature embryo growth, but that of the seed during the stratification after dehiscence seems to show little effect on the germination capability(degree of breaking physiological dormancy).

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.394-399
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• 1998

The juice of garlic (Euichun variety) was extracted and concentrated by heating at 90$^{\circ}C$, by using a rotary vacuum evaporator at 45$^{\circ}C$, or by freezing at -50$^{\circ}C$ until the volume was reduced to 70% of the original's. The concentrated garlic juice was packed into 15 ml test tubes wrapped with aluminum foil and kept at 4$^{\circ}C$ or 25$^{\circ}C$ for 60 days. Changes of browning, microbiological and sensory characteristics of the concentrated garlic juices were monitored every 10 days. The specific gravity and viscosity of the prepared juices decreased in the juices concentrated at 90$^{\circ}C$, 45$^{\circ}C$ and -50$^{\circ}C$ in order. Browning of the concentrated garlic juices was slower during the storage at 4$^{\circ}C$ than at 25$^{\circ}C$. Browning occurred rapidly in the juice concentrated at 45$^{\circ}C$ during the storage, especially at 25$^{\circ}C$. The numbers of mesophilic and psychrotrophic bacteria in the juices did not increase significantly during the storage, which means the garlic juices had good shelf-life. The CFUs/ml of garlic juice concentrated at 90$^{\circ}C$ were lower about 1 to 2 log cycles than those in other concentrated juices. The juice concentrated at 90$^{\circ}C$ showed the weakest garlic odor and the strongest cooked odor among the juices. The juice concentrated at -50$^{\circ}C$ had the freshest odor, especially stored at 4$^{\circ}C$, but the juice concentrated at 90$^{\circ}C$ had lowest score in fresh odor. Brown color was dark in the juice concentrated at 45$^{\circ}C$ and green color of all the juices did not change significantly during the storage.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.229-237
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• 2009

This study was conducted to compare the quality of the pork from finishing pigs that were fed diets containing different levels of methyl sulfonyl methane (MSM). A total of 135 crossbred pigs $(Landrace{\times}Yorkshire{\times}Duroc)$ were fed either with a control commercial diet or the control diet supplemented with 300- and 500-ppm MSM for 158d. The pigs were slaughtered at approximately 110kg live weight and were transported to the local slaughterhouse for electrical stunning followed by exsanguination. After the slaughter, the pork muscles were dissected from each carcass, placed in wrap package bags, and stored for 8d at $4^{\circ}C$. The TEARS values of the pigs that were fed MSM diets were significantly lower (p<0.05) compared with those of the pigs that were fed with non-supplemented diets. The Na, Mg, and Ca contents of the dietary MSM were significantly lower (p<0.05) than those of the non-supplemented diets, but the Fe, Cu, and Zn contents of the dietary MSM were significantly higher (p<0.05) than those of the non-supplemented diets, and the increased level of MSM supplementation resulted in higher sulfur contents. There was no difference among the diets in terms of amino acid content. The dietary supplementation with MSM, however, led to increased saturated fatty acid and decreased unsaturated fatty acid (%) in the pork muscles (p<0.05). The sensory panelists recorded greater marbling and overall acceptability scores in the samples with 500-ppm-MSM dietary supplementation (p<0.05). These data suggest that supplementing pig diets with MSM can improve the quality of the pork and can enhance the eating quality because the sensory panels found that the pork from pigs that were fed an MSM-supplemented diet had better sensory characteristics.

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2005.06a
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• pp.110-120
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• 2005

For utilizing vitrification to treat low and intermediate level waste, industrial pilot plant was designed and constructed in October 1999 at Daejon, Korea through the joint research program among NETEC, MOBIS and SGN. More than 70 tests were performed on simulated IER, DAW etc. including key nuclide surrogate(Cs, Co); this plant has been shown to vitrify the target waste effectively and safely, however, some dust are generated from the HTF(High Temperature Filter) as a secondary waste. In case of long term operation, it is also concerned that pipe plugging can be occurred due to deposited dust in cooling pipe namely, connecting pipe between CCM(Cold Crucible Melter) and HTF. In this regard, we have developed the special complementary system of the off-gas treatment system to recycle the dust from HTF to CCM and to remove the interior dust of cooling pipe. Main concept of the dust recycling is to feed the dust to the CCM as a slurry state; this system is regarded as of an important position in the viewpoint of volume reduction, waste disposal cost and glass melt control in CCM. The role of DRS(Dust Recycling System) is to recycle the major glass components and key nuclides; this system is served to lower glass viscosity and increase waste solubility by recycling B, Na, Li components into glass melt and also to re-entrain and incorporate into glass melt like Cs, Co. Therefore dust recycling is helpful to control the molten glass; it is unnecessary to consider a separate dust treatment system like a cementation equipment. The effects of Dust Cleaner are to prevent the pipe plugging due to dust and to treat the deposited dust by raking the dust into CCM. During the pilot vitrification test, overall performance assessment was successfully performed; DRS and Dust Cleaner are found to be useful and effective for recycling the dust from HTF and also removing the dust in cooling pipe. The obtained operational data and operational experiences will be used as a basis of the commercial facility.

• Applied Biological Chemistry
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• v.16 no.2
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• pp.85-93
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• 1973

These experiments were carried out to study influences of the kind of yeasts and of brewing condition on fermentation of Takjoo mash. The results obtained were as follows: 1. Kind of yeasts and the number of yeasts in mash. When the first stage mash was fermented at $20^{\circ}C$ for $1.5{\sim}2.5$ days and at $25^{\circ}C$, $30^{\circ}C$ for $1{\sim}2days$, in the second stage mash that was fermented at high temperature, the number of yeasts was less as compared with the case of fermentation at low temperature, but the living yeasts number of Takjoo yeast strain Dm-1 was more than those of sake yeast, strain No. 7. 2. Kind of yeasts and composition of ripened mash. 1) In the secondstage mash that was fermented at high temperature($30{\sim}35^{\circ}C$), alcohol percentage of ripened mash using the selected Takjoo yeasts (strains: Dm-1, Y-1) was remarkably higher than the case of another yeasts (strains: No.7, No.6, No. 396, No. 1). 2) Acidity of mash had a little differences between strain Dm-1 and strain No. 7. 3) In the second stage mash that was fermented at high temperature ($30{\sim}35^{\circ}C$), the amount of Formol-N using strain Dm-1 was remarkably less than strain No.7. 3. Brewing condition and alcohol percentage of mash. 1) The fit amount of wheat bran Kuk addition per material was 3 percentage and it was adequate to use the mixture of wheat flour Kuk 20 percentage and wheat bran Kuk 1-2 percentage. 2) Though brewing concentration of the first stage mash was duiluted by twice of general brewing concentration, the yeast reproduction was normal. 3) In addition of wheat flour $80{\sim}140g$ per 180ml water, alcohol percentage of the mash increased almost propotionally according to the increase of the amount of wheat flour. 4) It was recognized that three stage brewing was superior in method to two stage brewing at present.