• Korean Journal Plant Pathology
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• v.14 no.4
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• pp.325-330
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• 1998

On the basis of the fact that the pycnidiospore of Botryosphaeria dothidea, the causal fungus of apple white rot is a typical water borne spore, a method for quantitative analysis of pycnidiospore dispersal from the warts produced on the diseased apple tree stem was developed. The warts on which cracks developed either on or around them were cut off at the base, and shaked in the water for 4hours at 2$0^{\circ}C$, in which condition the maximum number of spores were released. The volume of shaking solution was calculated as 1 ml per one wart. At the end of shaking, Trio, a household detergent was added to the shaking solution to the concentration of 0.1%, and shaked for additional 10 minutes at 35$^{\circ}C$ to take off the spores attached on the glass ware. One milliliter of the spore suspension thus prepared were passed through transparent membrane filter (pore size : 3.0 ${\mu}{\textrm}{m}$), and the spores attached on the filter were counted under a microscope ($\times$200) after staining them with lactophenol supplemented with aniline blue. The results thus obtained were statistically consistent when at least 30 warts were used simultaneously in single shaking. This method can be applicable in the elucidation of ecology of sporulation and spore dispersal, and also in the screening of the sporulation inhibitor which can be used in the control of the disease by reducing the inoculum density.

• The Korean Journal of Pharmacology
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• v.13 no.1 s.21
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• pp.13-21
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• 1977

The author confirmed the development of the smooth muscle in the oviduct proprius and anterior mesosalpinx in the leghorn, and observed that there was a variation between the action of norepinephrine on albumin-secreting portion of productive oviduct and that of non-productive one, and that $PGE_1$ might play a significant role on the activation of adrenergic ${\alpha}$-receptor in the non-productive oviduct. 1. There were many bundles of smooth muscles with irregular directions, which were identified in the both oviduct proprius and anterior mesosalpinx by Mallory aniline-blue orange G stain. 2. In vitro experiments, the anterior mesosalpinx was always relaxed by norepinephrine. While the albumin-secreting portion of non-productive period of oviduct was relaxed, but that of the productive one contracted by norepinephrine. Both the anterior mesosalpinx and oviduct proprius of chick responsed with relaxation to norepinephrine as shown in the non-productive hen. In vivo experiments, norepinephrine injected through the jugular vein increased the intraoviductal pressure in the productive oviduct, but decreased that in the non-productive one. 3. By treatment with $PGE_1$, in vitro, the relaxation induced not only by norepinephrine, but by periarterial electrical stimulation was converted into contraction, and in the presence of phentolamine, this conversion by $PGE_1$ was not shown. 4. The intra-oviductal pressure of the productive hen treated with indomethacin for 4 days was decreased by norepinephrine, but the increase in pressure by $PGE_1$ or $PGE_{2{\alpha}}$ was supersensitized when these drugs were administered through jugular vein. However, in vivo, the relaxation by norepinephrine was not converted into the stimulation after $PGE_1$ treatment. It might be summarized that the regulation of intra-oviductal pressure was dependent on the summation of the movement of both oviduct and mesosalpinx and intramurally produced prostaglandins contributes to the inherent tone of the prcductive oviduct by activating adrenergic ${\alpha}$-receptor.

• Journal of Food Hygiene and Safety
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• v.20 no.1
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• pp.64-68
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• 2005

An analytical method of nine synthetic foods colors in Korea, Japan, Joint FAO/WHO Expert Committee of Food Additives (JECFA), and USA were compared. Contents of water insoluble matter in synthetic food colors tested were not different by general test methods of various organs. Contents of chloride and sulfate salts in Food Green No.3, Food Red No.3, Food Blue No.2, and Food Yellow No.4 slightly differed in various methods, and but up to the standard, and general test methods of JECFA and USA needed far more time. For the measurement of arsenic contents in food colors, colorimetric method in Korea and Japan, and silver diethyldithiocarbamate colorimetric method in USA and JECFA were used, but the standards of them were different. Content of heavy metals was up to the standard, but the methods were used colorimetric method in Korea, atomic absorption method in Japan, and both methods in JECFA and USA.

• Journal of Physiology & Pathology in Korean Medicine
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• v.28 no.2
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• pp.206-216
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• 2014

To investigate the anti-photoaging effect of fermented Red Ginseng(RG) in SKH-1 mice. We examined the effects of extracts of non-fermented RG(NRG group), fermented RG(FRG group) and fortified fermented RG(FFRG group) on skin wrinkles formation, histological changes related to the number of epidermal cell layers, epidermal thickness, neutrophil infiltration into dermis, degradation of collagen fibers, and the number of mast cells, and immunohistochemical changes related to cytokines and enzymes in photoaging skin caused by UVB irradiation of SKH-1 mice. The oral administration(300 mg/Kg B.W./day) and topical application($100{\mu}{\ell}/mouse/day$) of extracts of NRG, FRG and FFRG inhibited increases in epidermal thickness and wrinkle formation compared to control group in dorsal skin induced by UVB irradiation. We observed more increased stainability of acid fuschin and aniline blue in dermis of FFRG group than those of other groups. Furthermore, NRG, FRG and FFRG prevented the disruption of collagen fibers within papillary layer of dermis, and decreased number of mast cells in the dorsal skins induced by UVB irradiation. We observed fine wrinkle formation in FFRG group. Treatment with NRG, FRG and FFRG decreased immunohistochemical density of myeloperoxidase related to inflammation in the photoaging skin. We observed more decreased immunohistochemical density of myeloperoxidase in FFRG group than those of other groups. Immunohistochemical density of PCNA and Ki-67 in FFRG group was more decreased than those of other groups. Our study suggests that fermented red ginseng extracts participates in inhibitory effects in the morphological processes related to photoaging skin on UVB irradiated SKH-1 mice.

• Journal of Food Hygiene and Safety
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• v.19 no.4
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• pp.171-175
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• 2004

An analytical method of nine synthetic food colors in Korea, Japan, Joint FAO/WHO Expert Committee of Food Additives (JECFA), and USA were compared. Contents of water insoluble matter in synthetic food colors tested were not different by general test methods of various organs. Contents of chloride and sulfate salts in Food Green No.3, Food Red No.3, Food Blue No.2, and Food Yellow No.4 slightly differed in various methods, and but up to the standard, and general test methods of JECFA and USA needed far more time. For the measurement of arsenic contents in food colors, colorimetric method in Korea and Japan, and silver diethyldithiocarbamate colorimetric method in USA and JECFA were used, but the standards of them were different. Content of heavy metals was up to the standard, but the methods were used colorimetric method in Korea, atomic absorption method in Japan, and both methods in JECFA and USA.

• KSBB Journal
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• v.16 no.4
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• pp.409-414
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• 2001

Biosynthesis of curdlan( ${\beta}$-1,3 glucan) was shown by fluorscence on cellufluor medium. The highest production of curdlan was produced when glucose was used as a carbon source and ($NH_4$)$_2$$SO_4$ was used as a nitrogen source. ${\beta}$ -form of curdlan was detected in the fingerprint region (890 $cm^{-1}$) by FT-IR spectrum and shown homogeneous ${\beta}$ -1,3 glucan by $^{13}C$ NMR spectrum ($C_1$-103 ppm, $C_2$-73.2 ppm, $C_3$-86.4 ppm, $C_4$-68.7 ppm, $C^{5}$-76.63 ppm, $C_{6}$-61.2 ppm). Transition of structure from triple helix coil form to random coil form was appeared at 0.1 ∼0.25 M NaOH concentration. It was shown that natural curdlan is a triple helix form in neutral but becomes weak in alkaline condition.