• Journal of Bio-Environment Control
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• v.22 no.2
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• pp.188-191
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• 2013

This study was carried out to investigate the effects of light, temperature, and priming treatment on the germination of Bidens bipinnata seeds for the purpose of cultivation of new vegetable crop. The results showed that the treatment of $25^{\circ}C$ yielded the highest germination percentages and the highest germination speed in both light and dark conditions. Light condition had no effect on the germination of B. bipinnata. Priming treatments demon-strated the following improved germination percentages: $Ca(NO_3)_2$ 0.1 M (68.3%), $K_3PO_4$ 0.1 M (63.3%), and $KNO_3$ 0.1 M (53.3%), with $Ca(NO_3)_2$ 0.1 M treatment giving the greatest improvement. Consequentially, the results suggested that $25^{\circ}C$ light condition, and $K_3PO_4$ 0.1 M or $Ca(NO_3)_2$ 0.1 M priming treatments would be effective method to improve the germination of Bidens bipinnata seeds.

• Korean Journal of Microbiology
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• v.53 no.3
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• pp.216-218
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• 2017

We here provide the complete genome sequence of Bacillus thuringiensis C25, the strain showing antagonistic effects on fungal phytopathogens. The genome comprised of 5,308,062 bp with 35.32% G+C content of a circular chromosome and a plasmid containing 308,946 bp with 32.23% G+C content. The chromosome and plasmid genome included 5,683 protein coding DNA sequences, 107 tRNA and 42 rRNA genes.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.57-62
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• 2002

The purpose of this study was to investigate the antibacterial activity of green tea in mayonnaise against pathogenic bacteria (Escherichia coli O157:H7 and Salmonella typhimurium). Mayonnaise was prepared with salad oil, egg yolk, sugar, salt and vinegar, and green tea powder was added to the mayonnaise at 0.1, 0.3 and 0.5% for the experiment. Then, the mayonnaise samples with various levels of green tea were inoculated with about 10$\^$6/ cells/g of E. coli and S. typhimurium per 1 gram of mayonnaise and stored at 5$^{\circ}C$, 15$^{\circ}C$ and 25$^{\circ}C$ for 3∼9 days. Antibacterial activity of green tea was tested by the colony counting method for E. coli on violet red bile agar(VRBA) and S. typhimurium on xylose lysine desoxycholate agar(XLDA). The D-values of E. coli controls were 2.89, 2.73 and 2.13 days while those of S. typhimurium controls were 0.58, 0.53 and 0.52 days at 5$^{\circ}C$, 15$^{\circ}C$ and 25$^{\circ}C$, respectively Inhibitory effect of green tea in mayonnaise on the survival of E. coli and S. typhimurium was increased with increasing concentration of green tea and/or increasing storage temperature. The most effective antibacterial activity of green tea was shown against E. coli in mayonnaise during storage at 25$^{\circ}C$.

• Food Science and Preservation
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• v.6 no.2
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• pp.216-220
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• 1999

Lipoxygenase(LOX) activity of black rice(Chindo) was measured by spectrophotometric method at In m. Studies at different pH levels revealed that the optimal activity was exhibited at pH 7.0 with 24.97 unit/mg. Enzyme activity was tested at different concentration of the substrate. The apparent Vmax and Km values were determined from the Lineweaver-Burk plot to be 53.85 unit/mg and 0.21 mM. Enzyme activity due to storage temperature (-40, 4 and 25$^{\circ}C$) and period were decreased at all storage temperature. LOX activity of black rice was significantly decreased during the microwave heating.

• Membrane Journal
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• v.13 no.4
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• pp.291-299
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• 2003

Polymer membranes such as poly(1-trimethylsilyl-1-propyne)-polyetherimide (PTMSP-PEI) and poly(dimethylsiloxane)- polyetherimide (PDMS-PEI) composite membrane were prepared by solution casting method. To investigate the characteristics of these membranes, the analytical methods such as FT-IR, $^1H-NMR,$ DSC, TGA, GPC, and SEM have been utilized. The number-average (equation omitted) and weight-average (equation omitted) molecular weight of PTMSP were 477,920 and 673,329 respectively. The glass transition temperature ($T_g$) of PTMSP was $224^{\circ}C.$ The separation of the gas mixture ($H_2/N_2$) through the composite membranes were studied as a function of pressure. The separation factor (${\alpha}, {\beta},$ quation omitted) of the composite membranes used in this work increased as the pressure of permeation cell increased. The real separation factor (${\alpha}$), head separation factor (${\beta}$), and tail separation factor (equation omitted) of PTMSP-PEI composite membrane were 2.28, 1.17, and 1.96 respectively at ${\Delta}P$ 30psi and $25^{\circ}C.$ (${\alpha}, {\beta}$ and equation omitted of PDMS-PEI composite membrane were 3.70, 1.53, and 2.42 respectively at ${\Delta}P$ 30psi and $25^{\circ}C$.

• KSBB Journal
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• v.27 no.4
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• pp.251-256
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• 2012

In this study we investigated the effect of temperature on the two-stage fermentation of Makgeolli using uncooked germinated black rice. The fermentation processes were conducted at $15^{\circ}C$ for three weeks and $25^{\circ}C$ for 7 days. The pH of Makgeolli at $25^{\circ}C$ increased from pH3.0 to pH 4.2, which was consistent with that at $15^{\circ}C$. In contrast total acidity of Makgeolli at $15^{\circ}C$ was about half of that at $25^{\circ}C$ (0.36% and 0.59%, respectively). By the 7 days-fermentation at $25^{\circ}C$, 11% of alcohol was produced, whereas three weeks were required for the same alcohol production at $15^{\circ}C$. In the case of sugar contents, the amounts of total glucose-equivalent reducing sugars and glucose increased at the end of the fermentation at $25^{\circ}C$ up to 2.25 mg/mL and 3.4 mM, respectively, whereas those at $15^{\circ}C$ were maintained at very low levels (0.18 mg/mL and 0.1 mM, respectively). Such limited supplement of sugars at $15^{\circ}C$ seemed to affect metabolism of yeast, resulting in different composition of organic acid. At $25^{\circ}C$, citric acid that was 73.4 ppm at the initial fermentation was consumed completely, whereas 20 ppm of citiric acid was remained at $15^{\circ}C$. In addition, acetic acid and lactic acid in Makgealli at $15^{\circ}C$ were 53% and 14% of those at $25^{\circ}C$.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.5
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• pp.425-431
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• 1993

Temperature effects on the grain filling of winter barley(CV. Gangbori, Olbori and Suwon 18) were studied in controlled environments under three day /night temperature regimes (viz. 25/20, 20/15 and 15/10$^{\circ}C ) and at three stages of development, viz. Vegetative, spike development and grain filling stages. Physiological maturity times to the temperature regimes were observed at 53 to 57 days after heading at 15/10$^{\circ}C , 43 to 45 days and 32 to 33 days at 20/15$^{\circ}C and 25/5$0^{\circ}C$, respectively. When plants were grown in 25/20$^{\circ}C during the spike development stages, the number of spikes per plant and grains per spike decreased by 39% and 41% respectively compared with 20/15$^{\circ}C of day / night temperature. The effect of high temperature on grain weight was not significant in all growth phases except post-anthesis where grain weight decreased by 30%. Therefore, the most important temperature effects were round during the spike development stages.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.3 no.1
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• pp.52-64
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• 1970

Fingerlings hatched from the eggs of the puffer, Fugu rubripes, which were spawned on May 21, 1969, and were cultivated. The results of their growth during 150 days, until October 25th, are summarized as follows: 1. The eggs began to hatch after 163 hours, at a water temperature of 15.9 to $17.4^{\circ}C$, and the hatching rate was $61.56\%$. 2. They reached the post-larval stage 6 to 7 days after hatching, and at this time a high mortality occurred. The mortality rate was 57.26 to $68.0\%$. 3. Sixteen days after hatching some of the larger fingerlings (6.7mm in total length) began attacking some of the smaller ones (4.6mm in to total length). 4. Twenty five to twenty eight days after hatching, the fish changed their food, and at this time a second high mortality occured. The total mortality rate amounted to 90.7 to $90.9\%$ of the total hatch. 5. After the fingerling stage. cannibalism occurs. The fish usually attack the caudal part of other fingerlings. It occurs regardless of body length and when the food supply is short. 6. The food coeffiicient at the age of 46 days (when body length is 53 to 68 mm) was 5.5 for short-necked clams, 8.5 for earth-worms, and 8.7 for fishes. 7. A third hish mortality occurred 53 to 63 days after hatching, the total mortality amounting to 95.76 to $97.34\%$, and the main cause of the mortality was found to be rickets resulting from nutritional deficiency 8. The growth rates were as follows: 2.68mm just after hatching, 3.84mm at the age of 10 days; 7.96mm after 25 days; 20.96mm or 130mg after 40 days; 73.68mm or 9.06g after 80 days: and 123mm or 31.8g after 150 days. 9. The water temperature during the above period was 15.7 to $28.4^{\circ}C$ with an average of $22.10^{\circ}C$ and the salinity was 25.53 to $34.50\%$ with an average of $32.07\%$, 10. The young of this species could endure well a wide range and sudden rise in salinity, and could survive easily when the salinity suddenly fell to $5\%$, but a considerable mortality occured when it fell to $3\%$. 11. When the fish were tranferred directly to fresh water from normal sea water they died out in 9 hours and 40minutes. However, when transferred from water of $5\%$ salinity at which they were reared for 54 days, they survived for 60 hours and 40 mimutes longer than in the former case.

• Radiation Oncology Journal
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• v.19 no.2
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• pp.107-112
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• 2001

Purpose : To determine the prognostic significance of p53 mutations in advanced supraglottic cancer patients. Material and Methods : Twenty-six patients with pertinent tissue materials among 60 patients diagnosed as advanced supraglottic cancer in Kyung Hee university hospital and received total or partial laryngectomy followed by radiation therapy were enrolled. Immunohistochemical staining using DO7 monoclonal antibody was peformed. Tumor specimens were analyzed for p53 mutations in exons 5 through 8 by using PCR-SSCP analysis followed by DNA sequencing of all variants. Results : p53 mutations were present in 8 cases among 26 patiets. Mutations within exon 5 were 3 cases, exon 6 were 4 cases, and exon 7 was 1 case. Mean survival time was 70.2 months in patients without mutations, 61.3 months with mutations but there was no statistically significant differences (p=0.596). Mutations were $25\%$ in stage III and $36\%$ in stage IV but there was no statistically significant differences (p=0.563). Mutations were $25\%$ in lymph node negative group and $42\%$ in lymph node positive group but there was no statistically significant differences (p=0.437). Conclusion : The presence of p53 mutation detected by PCR-SSCP is not associated with survival, stage and lymph node status.

• Journal of the Korean Society for Marine Environment & Energy
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• v.14 no.2
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• pp.130-137
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• 2011

To improve sediment quality in eutrophic coastal areas using benthic microalgae, we examined the effects of temperature and salinity on the growth of benthic microalgae Achnanthes sp., Amphora sp., Navicula sp. and Nitzschia sp. isolated from Sujeong Bay, Korea, using batch cultures. The maximum growth rates were obtained under the combined temperature and salinity conditions of $25^{\circ}C$ and 25 psu for Achnanthes sp. (0.60 /day), $15^{\circ}C$ and 25 psu for Amphora sp. (0.56 /day), $20^{\circ}C$ and 30 psu for Navicula sp. (0.53 /day), $20^{\circ}C$ and 25 psu for Nitzschia sp. (0.48 /day). Considering these results of temperature and salinity conditions required for optimum growth (${\geq}$ 70% of maximum specific growth rate), Amphora sp. Navicula sp. and Nitzschia sp. were characterized as eurythermal and euryhaline species, while Achnanthes sp., which exhibited extremely low survival at low temperature. In conclusion, Amphora sp., Navicula sp. and Nitzschia sp. may be useful species for phytoremediation, to control eutrophication and hypoxic water and thus improve environmental conditions of polluted coastal areas.