• Asian-Australasian Journal of Animal Sciences
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• v.14 no.3
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• pp.432-444
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• 2001

In this manuscript, several effective feeding and management systems to reduce environmental pollution in swine production have been briefly introduced. It is logical that reducing the excretion of nutrients in manure should be the first step to reduce the environmental impact of pig production. it is evident that the excretion of nitrogen and phosphorus can be reduced when more digestible or available feedstuffs are used. Also, it is well known that proper feed processing can reduce anti nutritional factors (ANF) and improve nutrient digestibilities. Supplementation of effective feed additives can reduce excretion of nitrogen and phosphorus due to efficient feed utilization. These include enzymes (e.g., phytase), antibiotics, probiotics, organic acids and growth hormones ($\beta$-agonists and porcine somatotropin). One of the most effective ways to reduce pollutants from swine manure is to use synthetic amino acids in feed manufacturing. Many studies showed that reduction of 2 to 4% unit (U) of dietary protein with supplemental amino acid (AA) could dramatically reduce (15 to 20%) nitrogen excretion. Regarding feeding strategies, it has been recognized that phase feeding regimen could be used to reduce nitrogen and phosphorous excretion by feeding pigs in better agreement with age and physiological state. Feeding barrows and gilts separately, known as split sex feeding, can also decrease excretion of nitrogen and phosphorus. With the increasing concerns on the negative impact of animal production systems on the environment, animal nutritionists and producers should be aware that sustainability of animal agriculture is as important as high production performance. Therefore, some feeding and management strategies described in this manuscript will help to reduce environmental pollution in swine production. Proper combination of feeding regimen and environment-friendly diet formulation through nutritional approach will be more effective to reduce nutrient excretion in swine production system compared to single approach to do so.

• Journal of Korean Society of Environmental Engineers
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• v.27 no.3
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• pp.280-285
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• 2005

The method of chemical absorption has been presented to separate and recover acid gases like $CO_2\;and\;H_2S$. But, this method has some problems such as loss of valuable amine and operational problems (forming, corrosion and fouling) by degradation. In this study, we investigated the degradation characteristics of aqueous AMP solution containing additives such as HMDA, MDEA and piperazine. The degradation was affected by temperature and process time. AMP solution absorbing $CO_2\;and\;H_2S$ was degraded 105% and 23% more than pure AMP at $120^{\circ}C$ respectively. In addition, all the additives were degraded significantly as the temperature increased. The order of the degraded amount of additives mixed in the AMP solution containing absorbed $CO_2$ was as followings : HMDA > piperazine > MDEA.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.528-532
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• 1997

A fermented squeezed-type paste was processed in order to highly effective utilization of cockle shell by-product, and improvement on rheological properties and texture of hydrolysate by used additives. The cockly shell by-products were homogenized with addition of water and enzymatically hydrolyzed at 5$0^{\circ}C$ for 8 hours added 4% Protease N.P.(Pacific Chemical Co.). And the hydrolysate was thermally treated for the purpose of flavor improvement, enzyme inactivation and pasteurization product at 10$0^{\circ}C$ for 1 hour, with 4% glucose. To make improvement of rheological properties, used complex additive with 0.5% alginic acid, 1% pectin and 0.2% agar were very effective. And stability of mixing was 98.1% after centrifuged at 10,000 rpm for 60 minutes. The chemical composition of moisture, total carbohydrate, total nitrogen and amino type nitrogen in the fermented squeeze-type cockle shell by-product paste were 57.7%, 20.6%, 1,458mg% and 1,187mg%, respectively. And the ratio of amino type nitrogen in total nitrogen was 81.4%.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.2
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• pp.133-139
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• 1983

As a method of utilization of sardine, sardinops melanosticta, proper processing conditions for a low salt fermented sardine were investigated. And changes of chemical components during fermentation and the effects of additives to improve the quality of the product were also discussed. A low salt fermented sardine was prepared with 8 or $10\%$ of salt and various contents of additives such as lactic acid, sorbitol, glycerin and ethanol as preservatives and flavor enhancers, and fermented for 80 days at $29\pm3^{\circ}C$. Judging from the changes in pH, amino-nitrogen and volatile basic nitrogen during fermentation of low salted sardine and the organoleptic evaluation on their flavor, the products of sardine meat containing 8 or $10\%$ of table salt, $0.5\%$ of lactic acid, $6\%$ of sorbitol and $6\%$ of ethanol as additives were most desirable when fermented for 60 days.

• Journal of the Korean Chemical Society
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• v.21 no.6
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• pp.445-448
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• 1977

This study was carried out to understand the activity of ${\alpha}$-chymotrypsin, a proteolytic enzyme, to a oligopeptide in the presence of various coloring food additives. 1. The melting point of synthetic oligopeptide, Asp-Arg-Val-Tyr-Ile-His-Pro-D-Ala, ((8-D-Ala) angiotensin Ⅱ) was 210∼$212^{\circ}C$. Chemical formula and molecular weight were $C_{44}H_{67}N_{13}O_{12}{\cdot}2CH_3COOH{\cdot}H_2O$ and 970.08, respectively. 2.The amino acid rations by acid hydrolysis were Asp : 1.01, Arg : 1.03, Val : 1.00, Tyr :40.94, Ile : 1.00, His : 1.05, Pro : 1.04, D-Ala : 1.03. 3. ${\alpha}$-Chymotrypsin cleaved the oligopeptide bond between tyrosine and isoleucine (Tyr-Ile). 4. The addition of food coloring additives as determined by paper chromatogram, did not influence the inhibitory activity of ${\alpha}$-chymotrypsin on oligopeptide, (8-D-Ala) angiotensin II.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.2
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• pp.149-154
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• 1994

The hardness of kelp(Laminaria japonica) blade is a major deterrent to mass consumption in spite of its value as food. For improvement of kelp products as a special product of 'Donghae', the effect of additives on softening of kelp blade was studied. Kelp was composed of $34.74\%$ ash, $50.5\%$ carbohydrates, $4.81\%$ lipids and $9.98\%$ proteins on a dry weight basis. Glutamic and Aspartic acid are the principal free amino acids with percentage compositions of $2340mg\%\;and\;1650mg\%$ respectively of the $4719mg\%$ of total free amino acids. The softening effects of acetic acid and commercial mixed polyphosphate are more effective than that of monosodium carbonate. Boiling for more than 1hr was necessary for adequate softness of kelp blade in $0.3\%$ acetic acid solution. But, the kelp blade were softened more satisfactorily to 0.165kg/mm for only 30 min boiling in $0.2\%$ phosphate solution, and it is equal to boiling in $0.3\%$ acetic acid for 1hr.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.560-566
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• 2010

Changes in characteristics of low-salted Kochujang added with mixed additives (licorice 0.8%, mustard 0.7%, chitosan 2%) were investigated during fermentation for 40 days. There was no significant difference in viable and yeast cell counts and color among all treatments, whereas lactic acid bacteria counts of 6.8% and 5.9% salted Kochujang added with the mixed additives (p<0.05) were significantly lower than that of control. The phenomenon of abnormal fermentation was observed on surface of low-salted Kochujang but not the low-salted Kochujang added with the mixed additives. The level of amino nitrogen in low-salted Kochujang was close to that of 8.5% salted Kochujang at 20 days of fermentation; however, the amino nitrogen content in 5.9% salted Kochujang added with the additives was 1.6 times higher than in 8.5% salted Kochujang at 40 days. In sensory evaluation, 5.9% salted Kochujang with the additives had the highest score in overall palatability. These results indicate that salt contents of Kochujang could be lowered up to 5.9% by addition of the mixture of licorice, mustard and chitosan, resulting in improvement of palatability and shortening of fermentation time.

• Journal of Microbiology and Biotechnology
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• v.13 no.4
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• pp.560-563
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• 2003

During our previous studies on the relationship between nutrient requirements of S. hygroscopicus C9 and rapamycin biosynthesis, we developed chemically-defined media containing among other nutrients, aspartic acid, arginine, histidine, or ammonium sulfate. However, these media (“Cheng et al. medium” and “Lee et al. medium”) showed very slow growth characterized by a very long lag phase of growth. In an attempt to develop a chemically-defined or semi-defined medium to support more rapid growth and increased cell production, we have carried out studies to shorten the lag phase. Of the various additives tested, vitamin-free casein acid hydrolysate was the most significant by shortening the lag phase by 2-3 days. Mixtures of amino acids failed to replace casein acid hydrolysate. The active principle passed through an ultrafilter with a molecular weight cutoff of 1,000 and thus may be a peptide. The present work has yielded a semi-defined medium which should be useful for further growth studies on S. hygroscopicus C9.

• Korean Chemical Engineering Research
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• v.47 no.2
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• pp.213-219
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• 2009

Crystallization experiments were performed by addition of various amino acids into biomineralization mixture of calcium carbonate. Liquid-liquid reaction of calcium carbonate was investigated by mixing calcium chloride, sodium carbonate and additives such as silk fibroin, asparagine, aspartic acid, glutamic acid and glycine. Also, the effects of reaction time, pH and solution concentration were observed. Analysis of crystals was done by FE-SEM, XRD, FT-IR equipments. FE-SEM was used in order to analyze morphology and crystal size. XRD was used to measure peak intensities and presence of $CaCO_3$ crystal. Two kinds of crystals were confirmed by FT-IR spectrum. Crystal distribution with reaction time was identified with measured peak areas of XRD and FT-IR data.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.766-772
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• 2007

The enzymatic hydrolysate of skipjack tuna cooking drip with good functionality was prepared by incubation with Alcalase for 30 min. For the preparation of functional seasoning sauce with enzymatic hydrolysate (SSE), the additives, such as concentrated enzymatic hydrolysate (100 mL), yeast extract powder (0.7 g), lactose (0.4 mL), liquid smoke (0.3 g) and sea tangle powder (1.4 g), were added to the enzymatic hydrolysate and boiled before filtration. The proximate composition of SSE was 11.8% for crude protein, 5.77 for pH and 11.9% for salinity. The SSE was higher in the crude protein, while lower in the salinity than commercial seasoning sauce. ACE inhibitory activity ($IC_{50}$) and antioxidative activity (PF) of SSE were 6.2 mg/mL and 1.14, respectively, which were superior to those (9.9 mg/mL in IC50 and 0.91 in PF) of commercial seasoning sauce. The free amino acid content (1,905.2 mg/100 mL) and taste value (58.65) of SSE were higher than in those (712.7 mg/100 mL and 34.30, respectively) of commercial sauce. Total amino acid content of SSE (10,965 mg/100 mL) was higher than that (4,818 mg/100 mL) of commercial sauce. The major amino acids of SSE were glutamic acid (12.2%), proline (11.0%), histidine (10.7%) and glycine (9.9%). The results suggested that SSE could be commercially sold.