• Environmental Analysis Health and Toxicology
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• v.18 no.2
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• pp.121-129
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• 2003

The genotoxicity of pendimethalin [N-(l-ethylpropyl)-2, 6-dinitro-3, 4-xylidine, C$\_$13/H$\_$19/N$_3$O$_4$, M.W.=281.3, CAS No. 40487-42-1], one of selective herbicide, was evaluated in bacterial gene mutation system, chromosome aberration in mammalian cell system and in vivo micronucleus assay with rodent. In bacterial gene mutation assay, pendimethalin revealed dose-dependent mutagenic potential in 313 ∼ 5,000 ${\mu}$g/plate of Salmonella typhimurium TA 98 and TA 1537 both in the absence and presence of S-9 metabolic activation system, and TA 100 only in the absence of S-9 mixture. In the TA 1535, slight increase of revertant was also observed in the presence of S-9 metabolic activation system. No mutagenic potential was observed in the TA 1535 without metabolic activation system and TA l00 in the presence of S-9 mixture. In mammalian cell system using Chinese hamster lung (CHL) fibroblast, no clastogenicity of pendimethalin was observed both in the absence and presence of S-9 metabolic activation system in the concentration range of 2.32∼9.28 ${\mu}$g/ml. And also, in vivo bone marrow micronucleus assay, pendimethalin revealed no clastogenic potential in the dose range of 203∼810 mg/kg body weight after oral administration in mice. Consequently, in vitro chromosome aberration with mammalian cells and in vivo bone marrow micronucleus assay revealed no clastogenic potential of pendimethalin. However, pendimethalin revealed mutagenic potential in bacterial gene mutation assay.

• Journal of Life Science
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• v.20 no.1
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• pp.113-118
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• 2010

The study was conducted to identify volatile flavor compounds in concentrated onion extracts ($Oniwell^{TM}$) during storage at $30^{\circ}C$ for 150 days. A total of 23 compounds was detected in samples by solid phase microextraction (SPME)/GC/MSD, consisting mainly of 9 sulfur-containing compounds, 5 carbonyl compounds, 4 furans, 2 aromatic compounds and 3 miscellaneous compounds. The sulfur-containing compounds were major compounds with ranges of 75.8~67.3% of total volatiles. In particular, dimethyl trisulfide, with a cooked cabbage-like odor, was 50.1~42.1% of the total amount of sulfur-containing compounds. Two compounds, dimethyl disulfide (fresh garlic/green onion-like) and methylpropyl disulfide (garlic salt-like), were significantly increased with longer storage periods (p<0.05). Four furans (furfural, 2-acetylfurn, 5-methyl-2-furfural, furfurylalcohol), known as thermally generated flavors, ranged from 14.2~12.9% of total volatiles, and the amounts of 4 aldehydes (2-, 3-methylbutanal, benzaldehyde, phenylactaldehyde) derived from lipid oxidation during heat treatment were followed in that order. Accordingly, it was estimated that these 3 groups including sulfur-containing compounds, furans and aldehydes played key roles in flavors in concentrated onion extracts ($Oniwell^{TM}$) during storage.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1549-1556
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• 1999

This study was conducted to investigate the effects of pre-treated sub-ingredients and deodorization materials on the smell intensity of Kimchi during fermentation.Among the various sub-ingredients of Kimchi, garlic, ginger and green onion have comparatively strong smell. The smell intensities of the sub-ingredients, which were pre-treated with various patented methods were examined using the sensory evaluation method and AromaScan. The results showed that the good methods to reduce the smell of sub-ingredients were hot air drying and soaking with heating treatment. The pH, titratable acidity and the number of microorganism of Kimchi prepared with pre-treated sub-ingredients were not different among samples during fermentation. The smell intensity of the Kimchi with pre-treated sub-ingredients was weaker than that of control until ten fermentation days, but the smell intensity after 10 days of fermentation was not different among samples. The addition of ${\alpha}-cyclodextrin\;and\;{\beta}-cyclodextrin$, which are known to have deodorization effect, at a level of 0.1% respectively, to Kimchi resulted in no difference in the pH, titratable acidity and smell intensity during fermentation at $10^{\circ}C$ compared to those of control Kimchi. However, the addition of deodorizer reduced sulfide classes such as methyl allyl sulfide, dimethyl disulfide, allyl sulfide, methyl propyl disulfide up to 50%.

• Current Research on Agriculture and Life Sciences
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• v.2
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• pp.56-62
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• 1984

This experiment was carried out to investigate the effects of distilled water, pH, uv-irradiation, carrier, emulsifier and organic solvent on the stability of butachlor formulations in the course of storage. The uv-irradiation increased the decomposition rate of butachlor formulations in the order of emulsifiable concentrate, sand coated granular and zeolite adsorbed granular. Decomposition of butachlor emulsion was not affected by water and pH. Decomposition of butachlor emulsifiable concentrate which were prepared with various organic solvents at $50^{\circ}C$ was higher in the polar organic solvents than in the non-polar organic solvent. Decomposition of butachlor-emulsifiable concentrate emulsified in Tween-60 was higher than in Hy-620C or Newkalgen-MC.

• Analytical Science and Technology
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• v.36 no.6
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• pp.300-314
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• 2023

The quality of the products was investigated by analyzing fluorine content, pH, preservatives and tar colors in 31 dentifrice products (6 items for children) and 15 mouthwash products (2 items for children) marketed. It was intended to provide correct information to consumers by checking whether the standards and product indications match. As a result of measuring the fluoride concentration, 26 dentifrice and 15 mouthwash products contained from 48 to 1,472 ppm and from 85 to 225 ppm, respectively. Fluorine detection rates of dentifrice and mouthwash products were 83.9 and 83.3 %, respectively showing similar levels. Of the 41 fluoride-detected dentifrice and mouthwash products, 40 were 90.7~109.8 % of the displayed amount and suitable for the fluorine content standard of 90.0 to 110.0 %, but one dentifrice was found to be inappropriate at 36.3 % of the content indicated on the product. The pH of the dentifrice was 5.1~9.4, and the mouthwash was 4.2~6.2, which met all standards. As a result of simultaneous analysis of the concentration of six preservatives, benzoic acid was detected the most in 15 cases with a 30.6 % detection rate, sorbic acid was detected in 9 cases (detection rate of 18.4 %), and all four types of methyl p-hydroxybenzoate, ethyl p-hydroxybenzoate, propyl p-hydroxybenzoate, butyl p-hydroxybenzoate were not detected. As a result of analyzing the concentration of 10 types of tar colors, six types including red40, yellow4, yellow5, yellow203, green3, and blue1 were detected in a total of 9 cases (2 dentifrices and 7 mouthwashes) with blue1 being the most frequently detected. Detected fluorine concentration, added preservatives and tar colors were consistent with the product markings and it was well written on product packaging. The detected preservatives and tar colors were at a safe level due to low risk compared to Acceptable Daily Intake.

• Korean Journal of Veterinary Service
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• v.38 no.2
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• pp.127-136
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• 2015

A simultaneous determination method was developed for nine preservatives (benzoic acid, sorbic acid, dehydroacetic acid, methyl-, ethyl-, isopropyl-, propyl-, isobutyl- and butyl-parabens) in sausage by liquid chromatography with electrospray ionization tandem mass spectrometry (LC/ESI-MS/MS). Each parameter was established by multiple reaction monitoring in negative mode. Separation was achieved on a phenyl-hexyl ($2.5{\mu}m$, $2.1{\times}150mm$, Waters) with A-20 mM ammonium acetate containing 0.1% acetic acid in water, B-Acetonitrile as mobile phase with gradient mode at a flow rate of 0.3 mL/min. The developed method was validated for specificity, linearity, accuracy and precision in sausages samples. Linearity was over 0.998 with calibration curve of the mixed standards. The mean recoveries from sausages fortified at the level of 2.0~10.0 mg/L were in range of 98.60~109.16% with RSDs lower than 8.93%. The limits of detection (LOD) and the limits of quantification (LOQ) were in the range between 0.0003~0.085 mg/L and 0.01~0.257 mg/L, respectively. Intra-day precision and inter-day precision were 0.45~6.16% and 2.81~13.33%, respectively. Using presently developed determination method, 33 field sausage samples from Gwangju city in Korea were screened over nine preservatives. As a result, no preservatives were detected in all samples.

• Korean Journal of Agricultural Science
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• v.11 no.1
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• pp.8-24
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• 1984

In this study, investigated the effects of four strains belonging to Aspergillus oryzae on the quality of Kochujang. In the Koji and Kochujang making, investigated the difference of enzyme production of each strain, the change of each component and color during the aging, and tested the sensory taste. The results obtained were as follows; 1. Protease activity (acid, neutral) in wheat flour Koji was high in the case of Aspergillus $oryzae-S_1$ and Aspergillus oryzae - M of short stalked type. The strain Aspergillus $oryzae-S_1$ showed maximum activity after two days of Koji making, while the strain Aspergillus oryzae - M showed low activity till two days, but showed maximum activity after three days-four days of Koji making. 2. In $\alpha$-amylase activity, strain Aspergillus $oryzae-S_1$, Aspergillus $oryzae-S_2$ and Aspergillus oryzae - M showed high activity after two days of Koji making. Aspergillus oryzae-NB strain showed slower ${\alpha}$ - amylase activity than that strains. 3. In glucoamylase activity, all strain tested showed high activity after three days of Koji making, but st rain Aspergillus oryzae - NB showed slower activity than ot - hers. 4. In protease activity (acid, neutral) during the aging of Kochujang, strain Aspergillus $oryzae-S_1$ and Aspergillus oryzae - M of short stalked type showed higher activity than that of long stalked type. 5. Amino type nitrogen contents during the aging of Kochujang was very higher in the case of strains Aspergillus $oryzae-S_1$ and Aspergillus oryzae - M of short stalked type than other strains, and each contents was 315mg% and 337mg% after aged for ninty days. 6. The results that analysed free sugar of Kochujang aged for ninty days with HPLC were; glucose 5.84~7.13%, fructose 4.13~5.00%, rhamnose 0.91~1.04%, maltose 0.72~0.92% and presence of xylose was recognized. 7. The results that analysed alcohols of Kochujang aged for ninty days with gas chromatography were; ethanol 1.51~1.78%, n-propyl alcohol 1.13~1.20mg%, iso-amyl alcohol 3.5~4.4mg%. 8. In the sensory test of Kochujang aged for sixty days and for ninty days, the case of strains Aspergillus oryzae-M and Aspergillus $oryzae-S_1$ of short stalked type showed good taste, while the case of strains Aspergillus $oryzae-S_2$ and Aspergillus oryzae-NB of long stalked type showed good flavor and color.

• The Korean Journal of Pesticide Science
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• v.3 no.1
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• pp.1-12
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• 1999

Herbicidal activities of newly synthesized experimental compound, KSC-13906 [Erythro N-{(4,6-dimethoxy pyrimidin-2-yl)aminocarbgnyl}-2-(2-fluoro-1- hydroxy-n-propyl)benzenesulfonamide, US Patent 5,461,025], were investigated in greenhouse and field for development as a paddy herbicide. KSC-13906 exihibited excellent weeding effects and selectivity to rice under submerged paddy condition in geenhouse. At the application rate of $2.5{\sim}5$ g ai/ha treated on surface of water, KSC-13906 effectively controlled three annual weeds such as Echinochloa crus-galli var. oryzicola. Scirpus juncoides, and Monochoria vaginalis as well as five perennial weeds such as Cyperus serotinus, Sagittaria pygmaea, Eleocharis kuroguwai, Potamogeton distinctus, and S. trifolia. However, there was no effect on Aneilema keisak and Lindernia procumbens. Especially, KSC-13906 effectively controlled Echinochloa crus-galli var. oryzicola at growth stages ranging from pre-emergence to 3-leaf stage. Antagonistic interaction was found between pyrazosulfuron-ethyl and mefenacet, but not between KSC-13906 ana mefenacet. KSC-13906 had high selectivity to transplanted rice, but caused phytotoxic effect on direct-seeded rice when treated before 3-leaf stage. Herbicidal activity of KSC-13906 on the Echinochloa crus-galli var. oryzicola was 7-folds greater than that of pyrazosulfuron-ethyl in terms of relative dose ratio of the herbicides. These results suggest that KSC-13906 possesses selective herbicidal potency in rice.

• Applied Biological Chemistry
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• v.23 no.2
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• pp.123-130
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• 1980

Thiamine derivatives of thiamine tetrahydrofurfuryl disulfide (TTFD) and thiamine propyl disulfide (TPD) were obtained in a good yield and purity by use of thiothiamine $(SB_1)$ and also described in details for the preparing sodium tetrahydrofurfuryl thiosulphate (Bunte's salt) with and without KI. The optimum reaction conditions for the preparation of TTFD was set in which the Box-Wilson plan was applied. The reaction conditions are as follows; 1. pH value of aqueous solution of thiol type of $B_1{\cdot}HCl;12.09$ 2. Quantity of Bunte's salt (to $B_1{\cdot}HCl\;20G$); 35.01g 3. Reaction temperature; $15.59^{\circ}C$ Studies on ultraviolet absorption were made at various pH and showed that the absorption maxima are shifted with change of pH. The absorption maxima are at $244{\sim}246nm,\;234{\sim}235nm$ in TTFD, and $245{\sim}246nm,\;233{\sim}235nm$ in TPD. The structure was proved by the infrared spectral evidence. Quantitative determination was studied.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.614-618
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• 2007

The effect of irradiation on the quality characteristics of lyophilized kimchi powder was investigated in order to develop a commercial kimchi seasoning. Fresh and fermented kimchi powders were irradiated at 0, 1.5, 5, 10 and 30 kGy using a Linear Accelerator. By increasing the irradiation dose level, $a^*$ (redness) and $b^*$ (yellowness) values of the kimchi powders were decreased, while $L^*$ (lightness) value remained relatively unchanged as compared to the control. As the main volatile compounds, butanal, 2-butanone and acetic acid were produced in both of the kimchi powders at 30 kGy and dipropyl disulfide was detected only in the fermented kimchi. The viable counts of aerobic bacteria, yeasts, molds, and lactic acid bacteria in the kimchi powder were significantly reduced by all irradiation doses. However, aerobic and lactic acid bacteria were still observed in both of the kimchi powders at 30 kGy. No significant off-odors or off-tastes were produced in either of the kimchi powders by irradiation, while pungency decreased after irradiation. These results suggest that irradiated kimchi powder could be used as a kimchi seasoning.