• Journal of the Korean Wood Science and Technology
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• v.47 no.6
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• pp.692-699
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• 2019

Elizabethkingia miricola BM10, a symbiotic bacterium, has been isolated from the hindgut of Reticulitermes speratus KMT001, a termite which occurs on Bukhan Mountain in Seoul, Korea. This strain demonstrated a symbiotic characteristic, in that it lacked endo-${\beta}$-1,4-glucanase activity, in a previous study. The major fatty acids of E. miricola BM10 were iso-$C_{15:0}$, iso-$C_{17:0}$ 3-OH, and summed feature 3 (iso-$C_{16:1}{\omega}7c/C_{16:1}{\omega}6c$). The content of iso-$C_{17:0}$ 3-OH was higher, while those of ECL 13.566, iso-$C_{17:11}{\omega}9c$, and summed feature 4 were lower than the other three type-strains of the Elizabethkingia genus. The 16S rRNA phylogenetic analysis confirmed that E. miricola BM10 is a new species. The whole genome of E. miricola BM10 was sequenced. The average nucleotide identity of strain BM10 as evaluated by pairwise comparison with E. anophelis R26, E. meningoseptica ATCC 13253, and E. miricola GTC 862 was shown to be 91.5%, 81.2%, and 94.29%, respectively. Based on our study results, E. miricola BM10 appears to represent a new strain of the genus Elizabethkingia.

• Journal of the Korean Chemical Society
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• v.17 no.1
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• pp.53-59
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• 1973

The adsorptivity of Methylene Blue on Korean Yeongil bentonite which was premixed with a salt of KF or $NH_{4}Cl$ etc., treated at $200-500^{\circ}C$, washed and dried, was studied. In case of treatment with$NH_{4}Cl$, slight improvement of the adsorptivity of methylene blue on the products was observed. With KF, treated at$200-300^{\circ}C$, the best results was obtained. The adsorption capacity of the products was improved about 1.7 times than that of original bentonite. With $FeSO_4$ or $Na_{2}CO_3$ etc. improvement of the adsorption capacity on the products was not observed.

• Microbiology and Biotechnology Letters
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• v.12 no.4
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• pp.293-298
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• 1984

Kochujangs (red pepper pastes) were mashed with the variation of seed content in the red pepper powder, i.e. none (plot A), 10%(B), 20%(C), 40 %(D) and 50%(E), and chemical compositions and qualities of the products were analysed and compared. Contents of amino nitrogen, reducing sugar and ethanol were high in the plot A and B, whereas lower levels were detected in the plot C, D and E. Differences in the contents of moisture, crude protein, crude fiber and sodium chloride were not significant among the plots, however, the plot D and E showed higher crude oil contents and pH as compared with the others. The plot B and A showed higher acidic protease and saccharogenic amylase activity as compared with the others. Taste, flavor and color were evaluated for the products which aged for 3 months, and better results were obtained in the plot A and B than in D and E. Especially the products of D and E were inferior in color.

• Journal of the Korean Wood Science and Technology
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• v.47 no.5
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• pp.567-578
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• 2019

A common problem with fast-growing hardwoods is dimensional instability that limits use of their wood. In this study, we investigated the effects of pre-drying methods, temperatures, and heating duration on the specific gravity, water absorption, and dimensional stability of three tropical fast-growing hardwoods, jabon (Neolamarckia cadamba Roxb.), sengon (Falcataria moluccana Miq.), and mangium (Acacia mangium Willd.). Wood samples were pre-dried by two methods (fan and oven at $40^{\circ}C$), and heat treatments were performed at three temperatures (120, 150, and $180^{\circ}C$) for two different time periods (2 and 6 hours). The specific gravity, water absorption, dimensional stability, and structural changes of the samples were evaluated. The results revealed that heat treatments slightly reduced the specific gravity of all three wood species. In addition, the heat treatments reduced water absorption and significantly improved dimensional stability of the samples. Oven pre-drying followed by heat treatment at $180^{\circ}C$ for 6 hours resulted in good physical improvement of jabon and sengon wood. Fan pre-drying followed by heat treatment at $180^{\circ}C$ for 2 hours improved the physical properties of mangium wood. The heat treatment shows a promising technique for improving the physical characteristic of fast growing hardwoods.

• Journal of Food Hygiene and Safety
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• v.33 no.6
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• pp.474-482
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• 2018

The aim of this study was to determine and analyze probiotic contents, pH, and acidity of 120 samples of health functional and processed foods containing lactic acid bacteria distributed in 2017. The changes due to the preservation methods were also determined and analyzed in five probiotic products. Two samples of the 85 health functional food products had lactic acid bacteria at lower levels than the marked amount required to meet Korean food standards, whereas the 35 processed products were all suitable for distribution. The averages for probiotic contents, pH, and acidity were $1.2{\times}10^{10}CFU/g$, 5.35, and 1.29%, respectively. The average count of lactic acid bacteria in the 17 samples with marked amount among the 35 processed foods was $5.8{\times}10^8CFU/g$. The effects of preservation temperature ($-20^{\circ}C$, $4^{\circ}C$, $20^{\circ}C$, and $40^{\circ}C$) and storage period (1, 3, and 6 months) on probiotic content, pH, and acidity were determined for 5 probiotic products. After 1 to 6 months, the average reduction in probiotic content was by 59%; the lowest reduction occurred at $4^{\circ}C$ and the highest reduction occurred at $40^{\circ}C$. In addition, 3 of the 5 products showed a rapid decrease in probiotic content by more than 70% at $40^{\circ}C$ after a storage period of 1 to 3 months. Therefore, from this study results, it is recommended that products containing lactic acid bacteria should be refrigerated and consumed shortly after purchase.

• Journal of Life Science
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• v.13 no.4
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• pp.481-491
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• 2003

A squid meat has not been utilized for gel products because of its lower gel forming ability. The objectives of this study were as followed; 1) the optimum heating condition on squid meat paste products and 2) the optimum added level for jelly strength of squid meat paste products. Optimum heating conditions of squid meat kamaboko were as followed; setting (pre-heating) at 15$^{\circ}C$ or 55$^{\circ}C$ for 2 hours and heating at 90$^{\circ}C$ for 60 minutes. Effect for jelly strength of starch additives wheat starch, potato starch and com starch were examined. The jelly strength of heat induced gels differed from the levels of additives. In case of adding starch, potato starch was resulted in the superior jelly strength than the other starchs, wheat starch and corn starch, at any levels. Optimum concentration was 10%(w/w) at every additives. Folding test value was B at added 10% and this value was mean good product. Data of jumbo and flying squid meat paste products added potato starch, corn starch and wheat starch of 10% were shown below, jelly strengths were 858${\pm}$34∼1020${\pm}$37gㆍcm and 966${\pm}$33∼l148${\pm}$45gㆍcm and moisture contents were 72.43∼73.04% and 71.61∼72.78%, respectively. To adding edible agar and sea tangle, showed the highest jelly strength (edible agar>sea tangle, flying squid>jumbo squid) at added 0.5%(w/w) concentration.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.655-667
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• 2019

The present study aimed at investigating the effects of dry- and wet-aging methods on flavor compounds and sensory properties of low fat Hanwoo beef muscles. All the beef samples were obtained from 2-grade carcasses of Hanwoo cows. The beef samples used in the dry- and wet-aging methods were prepared in the forms of quarter beef (bone-in) and cuts (boneless), respectively. The dry-aging was carried out at $2^{\circ}C-4^{\circ}C$ and humidity of 65%-85%, while the wet-aging was done at $1^{\circ}C$ for 0, 20, 40, and 60 d. At each aging time, three muscles: longissmus thoracis (LT), glutaeusmedus (GM) and semimembranosus (SM) were taken from the corresponding quarters and cuts, and used for the flavor compounds and sensory analyses. Results showed that both aging methods significantly increased the concentrations of flavor compounds and total amount of all classes of the flavor compounds as the aging time increased (p<0.05). In the dry-aging method, the GM and SM muscles presented significantly higher total amounts of pyrazines and sulfur-containing compounds compared to the LT muscle (p<0.05). Both the aging methods improved the eating quality attributes, indicating by increased scores of sensorial attributes with increased aging time for all the muscles studied (p<0.05). However, compared to the wet-aging, the dry-aging method resulted in significantly higher scores of tenderness and flavor for the GM and SM muscles after 40 to 60 d. Thus, postmortem aging, especially the dry-aging method could be used to improve eating quality attributes (tenderness and flavor) of low fat beef muscles such as GM and SM.

• Journal of Photoscience
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• v.9 no.2
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• pp.424-426
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• 2002

Recently, much attention has been paid to the physiological functions of flavonoids associated with their antioxidant properties. However, there was a lack of information on the molecular mechanism at which flavonoids play the antioxidative role. We have already studied on the oxidation of quercetin with hydrogen peroxide and sodium hypochlorite in alcoholic aqueous solution and determined the oxidation products. Through the structural analysis of the oxidation products, it was clarified that the hydroxyl group at C-3 in the C ring plays the important role in the antioxidative action of quercetin. Successively, rutin and (+)-catechin were oxidized with sodium hypochlorite and their mono- and di-chlorinated derivatives were obtained. These facts indicate that these flavonoids can directly scavenge hypochlorous acid and the active site in this scavenging reaction is not the hydroxyl group at C-3.

• Journal of Ginseng Research
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• v.14 no.2
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• pp.217-220
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• 1990

Two lignanes, Comp.-I, mp 108-1$0^{\circ}C$ and Comp.-II 50-52$^{\circ}$were isolated from Korea ginseng extract by repeated column chromatographic purification. Comp.-I was identified as gomisin-N and Comp.-II as gomisin-A by spectrometric analysis, both of which have already been described as the anti-hepatotoxic lignan components of Schizandra chinesis Bail.

• Archives of Pharmacal Research
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• v.11 no.2
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• pp.87-92
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• 1988

A number of substituted furodiketochroman derivatives ($lll_{a-f}$) have been synthesized by fusion of aromatic aldehydes with 5-hydroxybergapten and 5-hydroxyisopimpinellin. On the other hand, when the reaction was carried out in a solvent, the corresponding bis-furoccumarin derivatives ($lV_{c-n}$) were obtained. The anticoagulant effect of compounds $lll_{a,b,d}$ and $lv_{b,c,f,g,i,k}$ was tested. They failed to demonstrate any significant effect. The effect of the tested compounds on the arterial blood pressure was studied. Compounds $lV_c$, $lll_d$, $lll_b$, $lV_b$, $lV_k$ and $lV_i$ showed lowering effects on the normal systolic blooc pressure of anaesthetized rats in a decreasing manner.