• Journal of Food Hygiene and Safety
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• v.16 no.1
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• pp.48-52
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• 2001

As already pointed out increasing the concentration of dried insam with gangjung becomes progressing the antioxidant effect: 1. The antioxidant effect of gangjung with untried insam increased than gangjung and above 6.0% of undried insam is same of the storage stability, 6 months 2. The more increased acid value(AV) and the peroxide value(POV) of susaln gangjung the longer period of storage, but there was no significient difference with the kinds of adding methods. 3. Sensory evaluation of preference for flavor gangjung with increased according to increasing concentration of undried insam but 6.0% undried insam in maltose was the best among samples.

• Proceedings of the Korean Society of Grassland Science Conference
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• 2000.09a
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• pp.114-114
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• 2000

• Korean Journal of Materials Research
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• v.5 no.5
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• pp.606-610
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• 1995

Diglycidyll ether of bisphenol A(DGEBA)/4, 4'-methylene dianiline(MDA)계에 반응성 첨가제 malononitrile(MN)을 첨가하면 내충격성은 크게 향상되나 반응속도는 감소하게 된다. 에폭시 수지의 경화반응은 에폭시기가 개환되어 생성되는 히드록시기가 촉매로 작용하는 자촉매 반응이며, 외부에서도입된 히드록시기도 같은 효과를 나타낸다. 따라서 본 연구에서는 DGEBA/MDA/MN 계의경화 반응속도를 증가시키기 위해 히드록시기를 가진 촉매로서 hydroquinone(HQ)을 도입하였고 이들 계의경화특성 및 열적성질을 고찰하였다. HQ가 첨가됨으로 인해 활성화 에너지는 감속하고 속도상수는 증가하였으며, 발열곡선에서 반응 시작온도가 낮아졌다. 이 결과로부터 HQ가 반응 가속제로 작용하고 있음을 알 수 있다.

• KSBB Journal
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• v.10 no.3
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• pp.317-322
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• 1995

Insect cells were grown and infected with baculovirus for the production of recombinant protein. Later infection gave the lower expression of recombinant protein. This indicates that the expression rate is lower at higher cell concentration. This phenomena provides a well-posed optimization problem with respect to the infection time. The optimal infection time was experimentally shown to exist for the maximum productivity of recombinant protein. Also, the expression increased with the addition of 5% silkworm hemolymph. This is considered to be due to the increase of intracellular viruses and the longevity of viable cells after the infection. The production of ${\beta}$-galaclosidase increased about ten-fold with the addition of yeastolate and silkworm hemolymph for high cell density and high expression, respectively.

• Korean Journal of Medicinal Crop Science
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• v.3 no.2
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• pp.96-99
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• 1995

This experiment was carried out to analyze the effect of indole on the synthesis of indirubin in suspension culture of Polygonum tinctorium. Adding indole and L-tryptophan into culture media was re­vealed that indirubin was synthesized in callus grown on solid medium containing indole and proper concentration of indole for indirubin production was decided as 200mg/1. Indirubin content in suspension culture was higher than in solid medium with considerable amount of indirubin secresed into media in suspension culture and highest quantity of indirubin was obtained when indole was added into medium after 20 days suspension culture.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.329-333
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• 2011

Quality characteristics of tofu as affected by addition time (before or after coagulant) and the amount (0, 3, 6, and 9%) of astringent persimmon fruit (Diospyros kaki T. cv. Cheongdobansi) powder added were investigated. Yield and sensory acceptability were higher in tofu prepared by adding persimmon before than after adding the coagulant. The yield of tofu with added persimmon was higher than that of the control. The L value of the tofu decreased as the amount of added persimmon increased. Hardness, chewiness, and crispness of tofu made with 6% persimmon were higher than those of the others. DPPH radical scavenging activity tended to increase as persimmon concentration increased but no significant difference was observed between the 3% and 6% added persimmon treatments. A sensory evaluation showed no significant differences in aroma, beany, astringency, and texture. However, the 9% sample had the significantly lowest score for overall acceptability. Thus, astringent persimmon powder (3-6%, before coagulant addition) can be utilized as an additive during tofu processing.

• Korean Journal of Soil Science and Fertilizer
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• v.31 no.1
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• pp.77-84
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• 1998

In order to investigate microbiological control of malodors, particularly including ammonia, the effect of three thermophilic ammonium tolerant bacteria strains. TAT112. TAT117 and TAT119, were tested during composting of pig manure in the laboratory scale composters. The total weight, volatile solids and BOD of the pig manure compost were decreased during composting process in all treatments. The temperature in all treatments rose in first 3 days dramatically, but that in control without inoculation reached its maximum most lately among the treatments. The nitrogen content of drain water accumulated inside and outside composter, and trapped in 6N $H_2SO_4$ was lower in TAT112 inoculated composter than in control. However, it was not lower in the treatment of TAT117 and TAT119 inoculated. Ammonia concentration in the exhaust gas monitored everyday during composting also demonstrated that it was lowest at TAT112 inoculated among all treatments. It was appeared to have an effect on reducing ammonia emission at the treatment of TAT112 inoculated than the control.

• Journal of The Korean Society of Grassland and Forage Science
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• v.24 no.1
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• pp.61-70
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• 2004

Silage additives are needed to increase the quality of whole crop rice silage which seldom produce without the additives due to both high pH and butyric acid concentrations. Little information, however, is available about the silage fermentation of whole crop rice added with silage additives in Korea. This study was conducted to determine the optimum levels of silage additives by evaluating the effects of latic acid bacteria (LAB) and formic acid concentrations on the silage quality of whole crop rice harvested at different mature stages. Field study was established early in May until October 7th on a rice field at Yupori, Sinbuk-yeup, Chunchon, Kangwon-Do. "Ilpum" mutant rice was harvested at six different mature stages; booting stage (17 Aug.), milk-ripe stage (27 Aug.), dough stage (7 Sep.), yellow ripe stage (17 Sep.), dead ripe stage (27 Sep.) and full ripe stage (7 Oct.). Each sample was ensiled in three different ways; with 1) LAB (0.05, 0.1 and 0.2% of sample wt), 2) formic acids (0.2, 0.3 and 0.4% of sample wt.) and 3) no additive. The additive levels did not affect dry matter content, crude protein, fiber and total digestable neutriant concentrations at all stages. Addition of additives significantly decreased the silage pH and butyric acid concentrations which tended to be more decreased with higher levels of additives. Latic acid concentrations were higher with the use of additives, especially with LAB. The lower concentrations of ammonia-N were observed in additive treatments at all stages, but the concentrations of ammonia-N did not differ according to the additve levels after yellow ripe stage (0.69, 0.60 and 0.71% of DM in 0.05, 01 and 0.2% of LAB, respectively; 0.64 0.59 and 0.75% of DM in 0.2, 0.3 and 0.4% of formic acid, respectively). These results indicate that the optimum addition levels of LAB and formic acid are 0.5∼0.1% and 0.2∼0.3%, respectively, on which the high quality of rice whole crop silage was produced. produced.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.813-818
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• 1995

The effect of retarding the fermentation of Kimchi by the extract of leek(Allium tuberosum) were tested by measuring the changes in pH, acidity and total cell number as well as number of microorganisms involved in Kimchi fermentation such as Lactobacillus, Leuconostoc, Pediococcus, Streptococcus and yeasts. The changes of pH and acidity of Kimchi stored at $25^{\circ}C$ indicated that the shelf-life of Kimchi with leek extract was retarded by 1.5 days compared with Kimchi without leek extract. Growth of Lactobacillus, Leuconostoc, Pediococcus and yeasts in Kimchi were remarkably inhibited by adding the leek extract at the initial and the 1st day of fermentation. This result suggested the methanol extract of leek can be sucessfully used for the extension of shelf-life of Kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.828-831
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• 2013

Fermentation patterns of apple Gochujang mash prepared with different addition times of red pepper powder were investigated. Red pepper powder was added into Gochujang mash before and after fermentation of the mash. In the apple Gochujang mash without red pepper powder, viable yeast cell counts of Zygosaccharomyces rouxii Y-80 increased to 6.5 log CFU/g shortly after five days of fermentation, and ethanol concentration reached its maximum value (3.8% of the total volume) after 15 days of fermentation. On the other hand, in apple Gochujang mash prepared by the initial addition of red pepper powder before fermentation, viable yeast cell counts increased to 7 log CFU/g after 20 days of fermentation, and ethanol concentration reached 1.3% after 25 days of fermentation. Yeast growth and ethanol production were stimulated in the Gochujang mash without red pepper powder. Sensory evaluation scores were similar in the apple Gochujang regardless of addition time of red pepper powder.