• Korean Journal of Veterinary Service
• /
• v.35 no.1
• /
• pp.73-76
• /
• 2012

A female slaty-backed gull (Larus schistisagus) died suddenly without apparent clinical signs. At necropsy, well demarcated 7 to 10 mm yellow to white nodules were presented at the lungs and thoracic cavity. Microscopically, multifocal necrotic granulomas were observed in the lung tissue and amorphous acidophilic fibrin were accumulated in the granuloma and normal alveolar space. Periodic acid-Schiff (PAS) staining demonstrated numerous pinkish red branched hyphae embedded in the center of these granulomas. According to fungal culture using Sabouraud's dextrose agar plate, Aspergillus fumigatus was isolated from lung lesions. This is the first report for pulmonary aspergillosis of wild slaty-backed gull in Korea.

• Korean Journal of Clinical Laboratory Science
• /
• v.36 no.1
• /
• pp.7-12
• /
• 2004

Trichophyton(T.) tonsurans has been identified for the first time in Korea in 1995 and has been increasing in number of reported in wrestlers, in judo players, and in korean - style wrestlers. Author tried mycological studies with T. tonsurans is isolated in Daegu Korea. The results are as follows: All 16 strains of T. tonsurans tested for nutritional requirement, showed strongly stimulated growth by thiamine, mild to moderate growth on casamino acid agar, poor growth on ammonium nitrates base agar. All 16 strains of T. tonsurans tested showed positive results for hair perforation and urease test. Gross findings of T. tonsurans showed that fine granular surface with light yellow hue or white color and mahogany brown color on the reverse side. Microscopic findings showed that septated hyphae, chlamydoconidia and microcondia. Microconidia were characteristic in their arrangerment and shape : round or oval shaped microconidia laterally to hyphae, some were match - head like terminal swelling.

• Journal of Microbiology and Biotechnology
• /
• v.22 no.7
• /
• pp.1000-1004
• /
• 2012

Fungal biomass and fungal extract of the nonpathogenic fungus Neurospora crassa were successfully used as reducing agents for the biosynthesis of platinum nanoparticles (PtNPs). The experiment was carried out by exposing the fungal biomass or the fungal extract to a 0.001 M precursor solution of hexachloroplatinic(IV) acid ($H_2PtCl_6$). A change of color of the biomass from pale yellow to dark brown was the first indication of possible formation of PtNPs by the fungus. Subsequent analyses confirmed the intracellular biosynthesis of single PtNPs (4-35 nm in diameter) and spherical nanoaggregates (20-110 nm in diameter). Using the fungal extract, similar results were obtained, producing rounded nanoaggregates of Pt single crystals in the range of 17-76 nm.

• Journal of Fashion Business
• /
• v.22 no.1
• /
• pp.124-134
• /
• 2018

This study examined the dyeing characteristics and spectrum of cotton and silk by using dyeing solution extracted from aronia. The value $L^{\ast}$ which indicates the brightness of cotton regardless of mordant increases with increasing pH from pH 3.5 to pH 10.5. The color difference value(${\Delta}E$) of the cotton was generally high in pH 3.5 regardless of mordant existence. The silk showed the highest ${\Delta}E$ value in pH 3.5 dye solution as cotton did. On the other hand, the silk with mordant dyed showed the highest ${\Delta}E$ value in pH 7. Silk fabrics dyed with Aronia solution turns out red in pH 3.5, blue in pH 7 and yellow in pH 10.5. This is because of the amino acid, one of the silk ingredients, combines with a part of anthocyanin to show blue. As the result of the spectrum measurement, the maximum absorption wavelength of Aronia solution was increased in the order of pH 10.5, pH 3.5 and pH 7, regardless of extraction temperature and mordant. The measurement results of color fastness to washing and color fastness to light are generally low. Therefore, there is a need for further study to improve color fatness in the future.

• 한국생물공학회:학술대회논문집
• /
• 2003.04a
• /
• pp.180-184
• /
• 2003

Several bacteria and yeasts were isolated from soil and characterized for the development of functional probiotics which can be used as a livestock feed additive. From the soil, the microbial strains which have acid/bovine resistance, antibiotics resistance and high stability, were isolated. Most strains selected were very tolerable against acids and very stable in a broad range of pH. Some strains could survive 100% at pH 2.5. The growth of the strains was not affected in the presence of bile acid, pathogenic E. coli and several antibiotics such as tetracycline, nisin, kanamycin, streptomycin, ampicillin. Acidogenic capability test showed that all the strains can produce acids. The hydrolytic activities were analysed for amylase, protease, lipase and cellulase to decompose various organic compounds. All the strains were found to be gram negative, round type, non-kinetic and the color is yellow or white.

• Korean Journal of Food Science and Technology
• /
• v.18 no.6
• /
• pp.485-491
• /
• 1986

Gulbi were made by salting fresh Yellow corvenia (Pseudosciaena manchurica) in three ways; the dry salting method with bay-salt, the dry salting method with purified salt or the abdominal brine injection method with purified salt. Half of the sample was dried by controlling temperature and relative humidity and the other part was dried under the natural condition. The moisture content of the samples were decreased more rapidly by the controlled system than by the natural condition. The lipid content and the iodine values of the muscle and skin of the Gulbi were decreased slowly with laps of drying period. The peroxide values of the sample were increased to its peak after 10 days of drying, and were decreased rapidly thereafter. Both acid values and the thiobarbituric acid values were increased. The deterioration of lipids during Gulbi processing was not notable depending on the salting method, but the natural drying condition affected more severely in their deterioration.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.9
• /
• pp.1477-1484
• /
• 2005

The effects of various seasoning components, pH of seasoning solution, heating time and storage temperature were investigated on the color and textural properties of the salted radish root (nanmooji) The effects of individual seasoning components in the salted radish root, additives of polyphosphate (AD3), citric acid (AD5), malic acid (AD2) delayed the color changes and softening more, compared to control soaked in water. On the other hand, additives of potassium sorbate (AD1), succinic acid (AD7), MSG (AD8), saccharin (AD6) accelerated the color changes and softening of the salted radish roots. The effects of pH of seasoning solution($X_1$), and heating time ($X_2$) were central composite design and response surface analysis. R- square represented dependent variables correlated independent variables ($X_1,\;X_2$), showed over 0.8 in the color and area value calculated thickness and firmness of salted radish root. Especially, R- square of 'b' represented 'yellow-green' was 0.899. And the result of crossing analysis of individual independent variables ($X_1,\;X_2$), showed that both independent variables had significant effects on the color and textural changes of the salted radish root. The salted radish root increased its color changes and softening, rapidly at $40^{\circ}C$, compared to the other storage temperatures at most storage periods.

• The Korean Journal of Food And Nutrition
• /
• v.27 no.3
• /
• pp.339-347
• /
• 2014

This study investigated the classification of olive oils that are mainly distributed in Korea via imports. The fatty acid contents, degree of color, pigments, anti-oxidants, and sterol contents are analyzed on the different types of olive oil as follows: 10 kinds of extra virgin olive oil, 5 kinds of pure olive oil, and 5 kinds of refined olive-pomace oil. As a result of fatty acid analysis, the majority of oleic acid ($C_{18:1}$) and palmitic acid ($C_{16:0}$), and minority of linoleic acid ($C_{18:2}$) and stearic acid ($C_{18:0}$) were detected without any significant differences between the grades of olive oils. The UV spectrum is related to the ${\Delta}K$, and it is a part of the analysis factor for the purity and degree of degradation of the oil. Extra virgin olive oil had ${\Delta}K$ of almost 0, pure olive oil had 0.07~0.12, and refined olive-pomace oil had 0.1~0.13. These differed from extra virgin oil, and the pure or pomace oil ${\Delta}K$ had a confirmed distinct difference. The color degrees of chlorophyll with a low $L^*$ value and $(-)a^*$ (green) and carotenoid with $(+)b^*$ (yellow) were confirmed to have correlation between extra virgin and other olive oils. To compare chlorophyll and carotenoid as natural pigment in olive oils, 417 nm and the ratio of the absorbance at 480 nm (417/480) was calculated at 1.62 of extra virgin, 1.85 of pure olive oil, and 3.32 of refined olive-pomace oil. Therefore, it will be possible to distinguish when the extra virgin or pure olive oil are mixed with olive-pomace oil. The total amount of tocopherol, an anti-oxidant, were 19.06 in extra virgin, 10.91 in pure olive oil, and 27.88 in refined olive-pomace oil. The high content of tocopherol in pomace oil caused recovery of solvent extraction from olive pulp. Thus, extra virgin oil and pure olive oil were distinguished by olive-pomace oil. Polyphenol compounds in extra virgin olive oil measured high only in ferulic acid with 0.543 mg/kg, caffeic acid with 0.393 mg/kg, and other vanillic acid, vanillin, and p-coumaric acid had similar amount of 0.3 mg/kg. All grade of olive oils had the highest ${\beta}$-sitosterol content. Af (Authenticity factor) value were estimated with campesterol and stigmasterol content ratio (%). Af value was 19.2 in extra virgin olive oil, 17.1 in pure olive oil, 16.9 in refined olive-pomace oil, which were distinctive from sunflower oil with 3.7, corn oil with 2.4, and soybean oil with 2.0. It can provide important indicator of olive oil adulteration with other cheap vegetable oils. The results of this study can be used as a database for the classification of olive oil grade and distinguishing between the different types of oils.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.12
• /
• pp.43-48
• /
• 1972

The present experiments were carried out to find out the proper concentration of CEPA(2-chloroethy-lphosphonic acid) for the purpose of accelerating the leaf maturity and of reducing the nicotine content of tobacco. Varried levels of CEPA were sprayed Yellow Special A right after topping. The effects of each level CEPA treatment on leaf ripening and total alkaloid contents were periodically observed. The results are summarized as follows; 1. The higher the CEPA concentration was, the more the leaf maturity was accelerated. During the period from six to 11 days after treatment, the differences of leaf maturity among levels were prominent. 2. Treatment with CEPA only on the upper surface of the tobacco leaf, accelerated the maturity of that particular part treated, but not apparently the other parts of leaf. 3. The higher the CEPA concentration was, the more the accumulation of the total alkaloid was reduced. The reduction of alkaloid accumulation was evident after acceleration of leaf maturity. 4. Distinctive acceleration of leaf maturity was observed in the fully developed lower leaves, while reduction of alkaloid accumulation in the growing upper leaves. The degree of total alkaloid content reduced in the ripened leaves, however, were similer to all the leaves at different positions. 5. Yields of tobacco leaves were not significantly affected by CEPA treatment. 6. In the present experiments, it may be concluded that CEPA2, 000ppm is the most applicable level for accelerating leaf maturity and decreasing total alkaloid content. In the view point of the practical use, however, the applicable level is assumed to be properly choosed between 500 to 2, 000ppm, depending on the situations. 7. The mechanism of accelerating maturity and reducing alkaloid accumulation of tobacco leaves by CEPA, is further to be explored.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.21 no.4
• /
• pp.217-224
• /
• 1988

Changes in lipid components of Gul-bi, salted-dried yellow corvenia, during processing and storage were studied. Raw fishes contained $6.7\%$ total lipid (TL) which consisted of $83.3\%$ neutral lipid (NL), $6.5\%$ glycolipid (GL) and $10.2\%$ phospholipid (PL), and salted-dried sample at 30 days storage contained $11.1\%$ TL which consisted of $86.1\% NL, $7.1\%$ GL and $6.8\%$ PL. The NL was mainly consisted of trigly ceride (TG), free sterol (FS), free fatty acid (FFA), and the main lipids in PL were phosphatidyl choline (PC), phosphatidly ethanolamine (PE) and sphingomyelin (SPM). The contents of TG, PC, PE decreased, while that of FFA, SPM increased during processing and storage. Total fatty acid contents of raw fish, salted sample, salted-dried sample (product) and product at 30/days of storage were 847.9, 764.0, 633.5 and 588.mg/g-lipid, respectively, taking $C_{23:0}$ as the internal standard material. Most fatty acid con tents of TL revealed a tendency to decrease during processing and storage, highly unsaturated fatty acid such as $C_{22:6},\;C_{20:5}$, decreased largely. The major fatty acids in TL, NL, GL and PL were generally $C_{16:0},\;C_{16:1},\;C_{18:1},\;C_{20:5},\;C_{22:6}. Percentage of $C_{16:1},\;C_{18:1}$ in NL and GL and GL are higher than those in PL, while $C_{22:6},\;C_{20:5},\;C_{20:4}$. Peroxide value in salted-dried sample is 121.6 meq/kg and decreased rapidly with storage period, carbonyl value and brown pigment formation showed tendency of increase during processing and storage.