• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.47 no.4
• /
• pp.361-368
• /
• 2021

The objective of this study was to establish technology for removing bacteria with human- and eco-friendly material. Staphylococcus aureus as an important component for balanced equilibrium among microbiomes, was cultured under various concentrations of phosphate. Experimental observation relating to physical properties was performed in an addition of phosphate buffer. Statistically minimum value of size and hardness using atomic force microscope was observed on the matured biofilm at 5 mM concentration of phosphate. As a result of absorbance for the biofilm tagged with dye, concentration of biofilm was reduced with phophate, too. To identify whether this reduction by phosphate at the 5 mM is caused by counter ion or not, sodium chloride was treated to the biofilm under the same condition. To elucidate components of the biofilm counting analysis of the biofilm using time-of-flight secondary ion mass spectrometry was employed. The secondary ions from the biofilm revealed that alteration of physical properties is consistent to the change of extracellular polymeric substrate (EPS) for the biofilm. Viscoelastic characterization of the biofilm using a controlled shear stress rheometer, where internal change of physical properties could be detected, exhibited a static viscosity and a reduction of elastic modulus at the 5 mM concentration of phosphate. Accordingly, bacteria at the 5 mM concentration of phosphate are attributed to removing the EPS through a reduction of elastic modulus for bacteria. We suggest that the reduction of concentration of biofilm induces dispersion which assists to easily spread its dormitory. In conclusion, it is elucidated that an addition of phosphate causes removal of EPS, and that causes a function of antibiotic.

• Korean Journal of Food Science and Technology
• /
• v.31 no.1
• /
• pp.171-175
• /
• 1999

Changes in physicochemical characteristics of steamed rice during roasting were investigated. Steamed rice was roasted at various temperature $(150{\sim}220^{\circ}C)$ for various time $(10{\sim}30min)$. L and b Hunter color values of steamed rice were decreased, but E value was increased by roasting. The water absorption index and the water solubility index were gradually with increasing roasting temperature and time up to $200^{\circ}C$ for 30min, but decreased at $220^{\circ}C$ for 20min. The yield of water extracts from steamed and roasted rice were sharply increased with increasing roasting temperature and time, however, precipitates and turbidity were decreased. The content of reducing sugar was slowly increased up to $200^{\circ}C$ and remarkably increased above it. The contents of amino acids were decreased by roasting. Among them, cystine, lysine and serin were significantly reduced with increasing roasting temperature.

• Korean Journal of Medicinal Crop Science
• /
• v.4 no.4
• /
• pp.283-287
• /
• 1996

As a part of studies on the quality control for drying methods in Lycii Fructus. Dried Lycii Fructus were obtained from several treatments to examine the control of the extracts and its physical properties, and also to analyze the inorganic elements and proximate compositions. The results were summerized as follows; the changes of solid matter contents dried at $50^{\circ}C\;for\;4\;hrs\;and\;60^{\circ}C$ for 28 hrs were highest. The changes of Hunter values were 66 in lightness, 5.0 in redness and 51.3 in yellowness, respectively in treatment No. 1. And also the viscosity of treatment No. 1. was some high compared to the other treatment. The desirable drying temperature were at $50^{\circ}C$ for 2hrs in initial and at $60^{\circ}C$ for 24hrs in final temperature and it was the best conditions as a quality, economics and chemical compositions of Lycii Fructus.

• Culinary science and hospitality research
• /
• v.18 no.5
• /
• pp.205-219
• /
• 2012

The purpose of this study is to make a correlation analysis between mechanical characteristics and sensory characteristics of puffer fish fillet under storage conditions and to find out those quality characteristics. With the storage time, VBN increased while color, smell and texture values decreased. As the appearance, the fish showed excellent quality stored at $4^{\circ}C$ for 8-12 hours, at $12^{\circ}C$ for 4-8 hours and at $20^{\circ}C$ for 4 hours. When the L value increased, color preference in sensory results decreased in correlation physicochemical properties, mechanical properties and sensory properties of puffer fish fillet. However, mechanical properties and sensory evaluation showed a different aspect. When the higher temperature, redness(a-value) decreased. Regardless of storage temperature, yellowness (b-value) increased. In the results of the hardness, the value was higher, the sensory showed the better texture.

• Food Science and Preservation
• /
• v.14 no.4
• /
• pp.356-363
• /
• 2007

This study investigated the effects of a Hwangki (Astragalus membranaceus) extract on the quality of Chungkukjang fermented by Bacillus subtilis KCCM 12148, at 30, 40, and $50^{\circ}C$, for 4 days. Changes in moisture contents, protein levels, pH values, ammonia-type nitrogen levels, color, angiotensin-converting-enzyme (ACE) inhibition rates, and fibrinolytic activities, were all determined. For both control and test, the moisture contents decreased gradually with time and the protein levels increased slightly. The pH values fell at the beginning of fermentation and then rose. The content of ammonia-type nitrogen was higher in Hwangki with Chungkukjang than in control, until 24 hr after fermentation commenced. After that time, the content of ammonia-type nitrogen control was higher in the control than in the Hwangki with Chungkukjang sample. Color features, such as lightness, redness, and yellowness, all decreased during fermentation, in both control and test. The highest ACE inhibition rates during fermentation at $40^{\circ}C$ were 90.9% in the control (48 hr after fermentation commenced) and 95.3% in Hwangki with Chungkukjang(24 hr). Fibrinolytic activities of Chungkukjang and Hwangki Chungkukjang were 100.7 and 74.4% respectively. The content of 2,6-dimethyl pyrazine in the control was higher than that in Hwangki with Chungkukjang. Sensory evaluationtests showed that the addition of Hwangki significantly improved the overall palatability of Chungkukjang.

• Food Science and Preservation
• /
• v.23 no.5
• /
• pp.673-679
• /
• 2016

This study was performed to verify the possibility of manufacturing a germinated aromatic rice tea, which was roasted at 200, 250, and $300^{\circ}C$ each for 10, 20, and 30 min. The roasted aromatic rice was analysed physicochemical properties, sensory characteristics and aromatic compounds. The total polyphenol content and DPPH radical scavenging activities of the germinated aromatic rice increased as the roasting temperature and time increased. Total soluble solid contents, turbidity and browning index of the germinated aromatic rice tea also increased was the roasting temperature and roasting time increased. The pH did not change by roasting. The main aromatic components in roasted germinated aromatic rice tea were 2-methyl butanal, 3-methyl butanal, benzaldehyde and nonanal, which increased according to increasing temperature and time. However, those favorable aroma components were decreased at more than $300^{\circ}C$ of roasting temperature. In addition, methyl benzene, pentanol were increased which affect odor aroma. The sensory score of germinated aromatic rice tea also increased with high roasting temperature and time. However, aromatic rice roasted at a higher temperature ($300^{\circ}C$) showed lower sensory score. Therefore roasting temperature and time must be controlled for manufactureing high quality of germinated aromatic rice tea, and the optimun roasting conditions were $250^{\circ}C$ and 30 min, which provide best physicochemical characteristics of aromatic rice tea.

• Korean Journal of Plant Resources
• /
• v.16 no.3
• /
• pp.187-193
• /
• 2003

To determine the properties for juice preperation of Black Omija (Schizandra nigra Max.) and Omija (Schizandra chinensis), yield of extraction, chromaticity and lightness, pH and soluble solid of the extract were investigated. The rate of extract yield from Schizandra nigra was highest when extracted for 3 hours at 80$^{\circ}C$ in 20％ ethanol solution. For the desirable chromaticity coordinates, the optimum extraction time and temperature of Schizandra nigra extract were 3 hours at 80$^{\circ}C$. The lightness of the extract was low of the value when extraction time and temperature was long and high. The sugar content of the extract of S. nigra was 2.0­2.6％ Brix, lower than that of S. chinensis, but the difference was insignificant. The pH of the extract from S. nigra was 0.1­0.2 higher than that of S. chinensis. Although the pH of the extract from S. nigra was a little low when extracted by water, the pH range was enough to maintain the stability of color of extract from the S. chinensis.

• Korean Journal of Materials Research
• /
• v.8 no.1
• /
• pp.38-44
• /
• 1998

RF 스퍼터링법으로 (001)Si 기판위에 AIN완충층을 성장하고, 그 위에 HVPE법으로 GaN를 성장하였다. GaN의 성장률은 103$0^{\circ}C$의 온도에서 AIN완충충의 두께가 각각 500$\AA$과 2000$\AA$ 일때 65$\mu\textrm{m}$/hr와 84$\mu\textrm{m}$/hr로서 AIN완충층의 두께가 증가함에 따라 증가하였다. AIN완충층위에서 GaN의 성장초기에는 수 $\mu\textrm{m}$크기의 결정들이 임의의 방향으로 성장된 후 성장시간이 경과함에 따라 수평방향으로의 성장에 의하여 합쳐지게 되며, c-축 방향으로 배향된 평탄한 표면을 갖는 다결정체가 성장되었다. 20K의 온도에서 측정된 광루미네센스(PL)스펙트럼에서는 3.482eV에서 자유여지자에 의한 발광과 3.7472eV에서 반치폭이 9.6meV인 도너 구속여기자 발광 및 3.27eV 부근에서의 도너-억셉터 쌍 사이의 재결합과 LO포는 복제에 의한 발광이 나타났다. 그러나 2.2eV부근에서의 황색발광은 관찰되지 않았다.

• Journal of Environmental Health Sciences
• /
• v.22 no.3
• /
• pp.1-7
• /
• 1996

Polychlorinated Biphenyls(PCBs)의 생물학적 처리가 시도되고 있으며, PCBs를 분해할 수 있는 미생물을 이용할 수 있다. 따라서 본 연구에서는 폐기된 절연유의 생물학적 처리를 위하여 PCBs를 분해하는 균을 분해하였으며, 분해된 균을 이용하여 절연유 내의 Polychlorinated Biphenyls(PCBs) 분해를 회분식 실험에서 연구하였다. 대구의 신천으로부터 유일한 탄소원으로 Biphenyl을 포함하고 있는 고체배지에서 PCBs를 분해할 수 있는 Pseudomonas sp. P2 균주를 분해하였다. PCBs의 용해도를 높이기 위해 사용된 유화제 alkyl aryl ethoxylated phosphate가 200 mg/L에서는 Pseudomonas sp. P2 균주의 성장에 영향을 미치지 않았다. 1000 mg/L의 Biphenyl과 PCBs에 Pseudomonas sp. P2를 접종하여 160시간 배양후에 Biphenyl과 PCBs의 분해가 각각 97.5%, 58.0%였다. Biphenyl 1000 mg/L에서 최대성장율($\mu_{max}$)은 0.34 $day^{-1}$, 0.26 였다. 따라서 염소가 결합되지 않은 Biphenyl는 염소가 결합된 PCBs보다 분해가 빠르게 진행되었다. 또한 Pseudomonas sp. P2는 Biphenyl과 PCBs의 분해로 부터 유도된 황색의 분해대사산물을 확인하였다. 본 연구에서는 Pseudomonas sp. P2 균주가 절연유 내의 PCBs를 분해할 수 있다는 것을 확인하였다.

• Korean Chemical Engineering Research
• /
• v.45 no.5
• /
• pp.473-478
• /
• 2007

Antibiotic composite was synthesized by coprecipitation of silver nitrate into hydroxyapatite. Adsorbed amount of silver ion was examined by the variation of concentration of silver nitrate, temperature, pressure and curing time. Optimum condition for silver-hydroxyapatite adsorption could be achieved. Physical and chemical characteristic properties of synthesized silver-hydroxyapatite were tested by ICP-MS, SEM-EDAX, DSC and XRD. Antibiotic properties for gram positive staphylococcus aureus (ATCC 6538) and gram negative escherichia coli (ATCC 25922) were tested by shake flake method.