• Journal of Life Science
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• v.29 no.2
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• pp.239-247
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• 2019

The aim of this study was to improve the efficacy and functionality of Viola mandshurica (VM). A water suspension of VM power was fermented for 72 hr with Bacillus methylotrophicus CBMB205 (BM) and Leuconostoc pseudomesenteroides NRIC1777 (LP) isolated from kimchi. The antioxidant activity and reducing power of fermented VM, its total phenolic and flavonoid compounds, as well its inhibitory activity on ${\alpha}$-amylase, ${\alpha}$-glucosidase, and pancreatic lipase were determined and compared to those of non-fermented VM (NVM), a negative control. The total phenolic and flavonoid compounds of VM fermented with BM and LP were higher than those of NVM by 1.4, 1.17, and about 3 times. There was no difference in 2, 2'-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging activity between fermented VM and NVM. However, there was a 2.1- and 1.6-fold increase in 2, 2'-azino-bis-(3-ethylbenzothzoline-6-sulfonic acid) (ABTS) radical scavenging activity in VM fermented with BM and LP, respectively. The reducing power of BM was 1.6 times as high as NVM, but no significant difference was found between LP and NVM. Fermented VM's inhibitory activity on ${\alpha}$-amylase, ${\alpha}$-glucosidase, and pancreatic lipase was much higher than that of NVM. Fermenting VM with BM was superior to fermenting it with LP, except flavonoid content. Taken together, VM fermented with BM could be used as a functional food and as an additive to cosmetics.

• KOREAN POULTRY JOURNAL
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• v.42 no.6
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• pp.120-123
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• 2010

상당수의 계란유통업체와 유통을 병행하는 산란계 농장에서는 계란에 대한 소비자 신뢰도 향상을 위해 계란에 생산일을 표기하거나 등급, 자체브랜드의 로고 등을 마킹하고 있다. 지난 3월 발표된 '계란위생종합관리대책'에서도 농식품부가 계란의 유통관리에 있어서 생산일 표시 등을 언급하고 있는 바, 마킹기 전문업체인 '도미노코리아'를 찾아가 마킹기에 대해 알아보았다. 도미노코리아는 경쟁력 있는 제품과 가격, 차원높은 A/S 및 유지보수제도를 운영하고 있는 마킹전문회사로, 국내 영업에서 얻은 이익을 농가들에게 환원하고자 다각도로 노력하는 모습이 엿보이는 우수업체이다.

• Proceedings of the Membrane Society of Korea Conference
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• 1993.04a
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• pp.38-38
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• 1993

기존의 고분자막의 투과도와 선택성의 상호의존성을 개선하고자 하는 노력으로 복합막등에 관한 연구가 이제가지 이루어져왔으나 최근에는 전이금속을 유기고분자와 결합시켜 그 전이금속의 산화환원력을 이용하여 투과도와 선택성을 높이려는 연구가 진행되고 있다. 따라서 본 연구에서는 근래에 촉진수송에 자주 이용되는 전이금속을 이용한 고분자 착체막에 있어서 전이금속과 배위자, 그리고 기체와의 관계를 규명하기 위하여 1차로 Schiff base를 배위자로 이용하여 Co을 착제로 만들어 $O_2, N_2$기체를 대상으로 투과실험을 행하였다.

• Applied Chemistry for Engineering
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• v.34 no.5
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• pp.507-514
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• 2023

The selective catalytic reduction (SCR) of nitrogen oxides (NO_x) was investigated in a catalyst (Ag/γ-Al₂O₃) packed dielectric barrier discharge plasma reactor. The intermittent generation of plasma in the catalyst bed partially oxidized the hydrocarbon reductant for NO_x removal to several aldehydes. Compared to using the catalyst alone, higher NO_x conversion was observed with the intermittent generation of plasma due to the formation of highly reductive aldehydes. Under the same operating conditions (temperature: 250 ℃; C/N: 8), the NO_x reduction efficiencies were 47.5%, 92%, and 96% for n-heptane, propionaldehyde, and butyraldehyde, respectively, demonstrating the high NO_x reduction capability of aldehydes. To determine the optimal condition for intermittent plasma generation, the high voltage on/off cycle was adjusted from 0.5 to 3 min. The NO_x reduction performance was compared between continuous and intermittent plasma generation on the same energy density basis. The highest NO_x reduction efficiency was achieved at 2-min high voltage on/off intervals. The reason that the intermittent plasma discharge exhibited higher NO_x reduction efficiency even at the same energy density, compared to the continuous plasma generation case, is that the intermediate products, such as aldehydes generated from hydrocarbon, were more efficiently utilized for the reduction of nitrogen oxides.

• Korean Journal of Food Science and Technology
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• v.46 no.3
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• pp.364-368
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• 2014

This study investigated the antioxidant activity of onion peels extracted from onion byproducts by hot water treatment. Hot water extraction of freeze dried onion peel powder was analyzed for total polyphenol content, 2,2'-diphenyl-1-picryllhydrazyl (DPPH), and 2,2'-azino-bis(3-ehtylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities, reducing power, oxygen radical absorbance capacity (ORAC). Total polyphenol content was the highest (233.90 mg/g) in onion peel extract mix with ethanol (OPME-1). The DPPH radical scavenging activity ($IC_{50}$), reducing power, and ORAC obtainbed from onion peel extract mix with ethanol precipitation (OPMPE-1) were the highest at 1.15 mg/mL, 1.69 $A_{700}$, and $318,509{\mu}M\;TE/mL$, respectively. The ABTS radical scavenging activity was the highest at 432.78 mg amino acids (AA) eq/g in the OPM. The results of this study suggest that onion peel extracts have marked antioxidant activity, which can have significant health benefits.

• Food Science and Preservation
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• v.18 no.6
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• pp.954-960
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• 2011

The antioxidant activities of the ethanol, methanol, and water extracts of black onion were investigated. The highest extraction yield (28.56%) and total polyphenol content (13.5 mg/g) were found in the water extract. The water extract also showed the highest protective effect on the RAW 264.7 cell anti-inflammatory activity, and the water and ethanol extracts showed the highest reducing power. The water extract showed higher DPPH and ABTS radical scavenging activities (65.98 and 89.69%, respectively) than the other solvent extracts (ethanol, 47.77%; methanol, 66.12%). Hence, black onion can be used as a potent natural antioxidative source.

• Applied Chemistry for Engineering
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• v.21 no.2
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• pp.178-182
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• 2010

Simultaneous removal reaction for NOx, soot over Pt catalysts using various $TiO_2$ as support was studied. The catalytic tests ware carried out injectin NO, soot, NO and soot simultaneously on each catalysts. As results, it showed different NOx removal efficiency and soot oxidation rate according to various kinds of $TiO_2$. Onset temperature of soot oxidation has a correlation to $NO_2$ generated for the independently performed NOx. It was investigated that NO to $NO_2$ oxidation was intimately related to crystallite size and surface area, and it has a tremendous impact on Pt aggregation on the catalyst surface and catalyst' reducibility. Therefore, we concluded that major index of the reaction was physico-chemical properties of catalyst' supports.

• Korean Journal of Soil Science and Fertilizer
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• v.19 no.2
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• pp.157-165
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• 1986

This experiment was conducted to find out the some physiological characteristics and nitrogen fixation activities under free-living conditions of indigenous rhizobia isolated from soybean-cultivated (30 fields) and un-cultivated (30 fields) soil. The results were summerized as follows: 1. In free-living condition, only 12.8% and 6.4% of the indigenous rhizobia isolated from soybean cultivated (133 strains) and un-cultivated (125 strains) soils were nitrogenase positive as more than 4 n mole $C_2H_4$ per tube per hour by acetylene reduction assay. 2. The acid-producing rhizobia on litmus milk test was observed to be 20% of the total 160 strains isolated from soybean cultivated soil but about 34% of 166 strains isolated from un-cultivated soil. And the serum zone positive strains were higher in the soybean un-cultivated soil than cultivated soil. 3. The population ratio of fast-to slow-growing indigenous rhizobia based on growth pattern of AMA medium was 35.6% to 64.4% of the total 346 strains. 4. The population of indigenous Rhizobium japonicum counted by MPN method was ranged from $9.2{\times}10^2$ cells per gram of soil in soybean un-cultivated soil to $2.3{\times}10^4$ cells per gram of soil soybean cultivated soil. The number of indigenous R. japonicum in 0-10cm depth of surface layer was higher than low layer.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.830-841
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• 2015

This study compared the physicochemical characteristics, proximate composition, taste compound and antioxidant properties of Sikhye prepared with pigmented rice. Proximate composition showed a significant difference depending on the type of pigmented rice except crude fat contents and pH, color was a significant difference depending on the type of pigmented rice. The highest brix degree was $15.07^{\circ}Brix$ in red and black rice Sikhye. Each highest value of reducing sugar and free sugar content showed milled rice and brown rice Sikhye. Titratable acidity and total acidity of the pigmented rice Sikhye were highest for black rice Sikhye, free sugar content were highest for green rice Sikhye. Analysis of their relative antioxidative properties indicated that black rice Sikhye had the highest total polyphenol, flavonoid, and anthocyanin content, the highest levels of DPPH radical scavenging ability, and the highest level of reducing power and ferric reducing ability of plasma scores. Principal component analysis suggested that black rice Sikhye had a strong association with antioxidant properties, brown and red rice Sikhye had the strongest association with the sweetness and unique flavor.

• Food Science of Animal Resources
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• v.33 no.5
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• pp.626-632
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• 2013

This study was performed to determine the antioxidant activity of the oven-dried paprika powder as affected by the color differences of paprika and to evaluate physicochemical characteristics and antioxidant activity of pork patties with various levels of paprika powders. The total phenolic contents of the paprika were not affected by color and solvent (p>0.05). The methanol extracted paprika powder showed higher DPPH radical scavenging activity than water extracted counterpart, and no differences were observed at concentration of 0.5% as compared to the reference (ascorbic acid) (p>0.05). In all treatments, the iron chelating ability increased with increasing concentrations. At a concentration of 1.0%, methanol extracts of orange paprika (MOP) and water extracts of red paprika (WRP) were not different from the reference, (ethylendiaminetetraacetic acid, EDTA). The paprika color and extraction solvent didn't affect reducing power of paprika powder at each concentration (p>0.05). Pork patties with red paprika powder were higher redness values than those with orange ones, regardless of addition level. The addition of red paprika increased the yellowness, and patties with 1.0% orange paprika powder showed the highest value. TBARS values were decreased with increasing paprika powder, especially, patties with 1.0% paprika powder were lower TBARS than those with 0.5% paprika powder, resulting in similar to those with ascorbic acid (p>0.05). Although the microbial counts increased with storage time, paprika powders did not inhibit microorganisms during storage. In conclusion, paprika powders could be used as a natural antioxidant in meat products, regardless of paprika color.