• Journal of Korea Foresty Energy
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• v.17 no.1
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• pp.56-70
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• 1998

This study was carried out to investigate the structural characteristics of kraft lignin and the wood degrading characteristics, the productivity of ligninolytic enzymes and the enzymatic degradation of kraft lignin by white-rot fungi. To purify kraft lignin, precipitation of kraft pulping black liquors of pitch pine meal was done by titration with lN $H_{2}SO_{4}$ reaching to pH 2, and isolation of the precipitates done by centrifugation. The isolated precipitates from pitch pine were redissloved in lN NaOH, reprecipitated by titration with lN $H_{2}SO_{4}$, washed with deionized water, and kept ofr analysis after freeze drying. Fractionation of the precipitates in solution by successive extraction with $CH_{2}Cl_{2}$ and MeOH, and the fractionates were named SwKL, SwKL I, SwKL II, and SwKL III for pitch pine kraft lignin. The more molecular weights of kraft lignin increased, the less phenolic hydroxyl groups and the more aliphatic hydroxyl groups. Because as the molecular weights increased, the ratio of etherified guaiayl/syringyl(G/S ratio) and the percentage were increased. The spectra obtained by 13C NMR and FTIR assigned by comparing the chemical shifts of various signals with shifts of signals from autherized ones reported. The optimal growth temperature and pH of white-rot fungi in medium were $28^{\circ}C$ and 4.5-5.0, respectively. Especially, in temperature and pH range, and mycelial growth, the best white-rot fungus selected was Phanerochaete chrysosporium for biodegradation. For the degradation pathways, the ligninolytic fungus jcultivated with stationary culture using medium of 1% kraft lignin as a substrate for 3 weeks at $28^{\circ}C$. The weight loss of pitch pine kraft lignin was 15.8%. The degraded products extracted successively methoanol, 90% dioxane and diethyl ether. The ether solubles were analyzed by HPLC. Kraft lignin degradation was initiated in $\beta$-O-4 bonds of lignin by the laccase from Phanerochaete chrysosporium and the degraded compounds were produced from the cleavage of $C\alpha$-$C\beta$ linkages at the side chains by oxidation process. After $C\alpha$-$C\beta$ cleavage, $C\alpha$-Carbon was oxidized and changed into aldehyde and acidic compounds such as syringic acid, syringic aldehyde and vanilline. And the other compound as quinonemethide, coumarin, was analyzed. The structural characteristics of kraft lignin were composed of guaiacyl group substituted functional OHs, methoxyl, and carbonyl at C-3, -4, and -5 and these groups were combinated with $\alpha$ aryl ether, $\beta$ aryl ether and biphenyl. Kraft lignin degradation pathways by Phanerochaete chrysosporium were initially accomplished cleavage of $C\alpha$-$C\beta$ linkages and $C\alpha$ oxidation at the propyl side chains and finally cleavage of aromatic ring and oxidation of OHs.

• Food Science of Animal Resources
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• v.38 no.2
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• pp.417-430
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• 2018

This study was conducted to determine the effects of NaCl concentration and cooking temperature on the color and pigment characteristics of presalted ground chicken breasts. Four treatments with different salt concentrations (0%, 1%, 2%, and 3%) were prepared and stored for 7 d prior to cooking. Each sample was cooked to four endpoint temperatures ($70^{\circ}C$, $75^{\circ}C$, $80^{\circ}C$, and $85^{\circ}C$). The salt concentration affected the color and pigment properties of the cooked ground chicken breasts. As the salt concentration increased, the cooking yield and residual nitrite content also increased. However, the samples with 1%, 2%, and 3% NaCl showed similar nitrosyl hemochrome and total pigment contents. Among the products containing salt, the samples with 3% NaCl showed the lowest percentage myoglobin denaturation (PMD) and the lowest CIE $a^*$ values. The cooking temperature had limited effects on the pigment properties of cooked ground chicken breasts. The oxidation-reduction potential and residual nitrite contents increased with cooking temperature, while the PMD, nitrosyl hemochrome, total pigment contents and CIE $a^*$ values were similar in the samples cooked at different temperatures. These results indicated that the addition of up to 2% salt to ground chicken breasts and storage for 7 d could cause the pink color defect of cooked products. However, the addition of 3% NaCl could reduce the redness of the cooked products.

• Journal of Life Science
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• v.5 no.3
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• pp.105-116
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• 1995

To investigate genomic changes in c-myc gene by a chemical carcinogen, human lymphoblast NC-37 cells were exposed to benzo(a)pyrene(BP) and dimethylbenzanthracene(DMBA), and the c-myc gene expression was evaluated by Northern and Southern blot hybridization techniques. The results are as follows: When the genomic DNA of NC-37 cells exposed to several concentrations(1.25, 2.5 and 5ug/ml) of BP concentration. However, the c-myc gene was most significantly enhanced with 2.5ug/ml of BP. The expressions of c-myc gene in NC-37 cells was stimulated by BP and DMBA. Addition of TPA reduced the gene expression BP-treated cells, whereas it enhanced the gene expression in DMBA-treated cells. The expression of c-H-ras gene was slightly increased by treatment with BP and DMBA alone and in combination with TPA, however the magnitude of increase was not significantly different between each other. The expressions of c-myc c-H-ras genes in Burkitt's lymphoma cells were greater than those in NC-37 cells. When the DNA extracted from NC-37 cells exposed to various concentrations of BP were amplified by polymerase chain reaction using a primer set containing c-myc exon I, the amplified products were of the same size in all groups. To evaluate the BP toxicity in E.coli to which human c-myc gene-cloned pBR322 vector was inserted, Southern blot hybridization was conducted on c-myc genes digested with EcoRI/HindIII and Smal/Xbal restriction enzymes, and observing that in 2 ug/ml BP-treated cells a 3.5kb fragment was generated in addition to 1.3kb fragment which can be observed in normal cells. Direct nucleotide sequence analysis of polymerase chain reaction products showed a mutation of G$\longrightarrow$A transition at the Smal recognition site.

• Korean Journal of Agricultural Science
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• v.25 no.2
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• pp.168-175
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• 1998

To evaluate the storage characteristics of pheasant meat products, contents of aerobic, anaerobic and food poisoning bacteria as well as VBN were measured during storage at various temperatures. 1. During the storage Escherichia coli and food poisoning bacteria including Salmonella, Shigella and Staphylococcus were not detected from any of the pheasant meat products. 2. Total plate counts of aerobic and anaerobic bacteria increased with storage temperature, showing more than $10^6CFU/g$ of most pheasant meat products within 5~10 days of storage at $20^{\circ}C$ and $30^{\circ}C$. However, frank sausage, loin ham, pressed ham and salad showed less than $10^5CFU/g$ in 20~30 days of storage at $20^{\circ}C$. 3. When stored at $10^{\circ}C$, smoked product, electric roasted product and pressed ham showed the bacterial counts of more than $10^4CFU/g$ within 10 days of storage. Frank sausage, loin ham and salad, however, showed less than $10^3CFU/g$ in 10 days of storage at $10^{\circ}C$. 4. VBN contents of smoked product, electric roasted product and frank sausage exceeded edible limit of 20 mg%, showing more than 40 mg% and 80 mg% within 5 days and 10 days, respectively, of storage at $10^{\circ}C$. In contrast, loin ham, pressed ham and salad had the VBN of less than 20 mg% in 10 days of storage at $10^{\circ}C$. In summary, while pheasant meat products in general appear to be prone to microbial growth, loin ham and salad are thought to have a longer storage period than others, showing about 10 days of preservation at $10^{\circ}C$. Products other than loin ham and salad are suggested to be stored frozen or refrigerated at below $10^{\circ}C$.

• Journal of the Korean Ceramic Society
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• v.40 no.8
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• pp.777-783
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• 2003

The mechanical properties of B$_4$C/Al composites normally depend on the species and quantity of reaction products between B$_4$C and Al and then the control of reaction products is necessary to make desirable composites for lightweight advanced or armor materials. TiB$_2$ is chemically inert with aluminum and has a lower contact angle (85$^{\circ}$ at 100$0^{\circ}C$) to liquid aluminum than B$_4$C. Thus, TiB$_2$ coating on B$_4$C may lower infiltration temperature of aluminum when the B$_4$C/Al composites is fabricated by infiltration process. In this study, the effects of TiB$_2$ on the microstructure and mechanical properties of the B$_4$C/Al composites have been investigated. TiB$_2$ coated B$_4$C powder was prepared using the sol-gel technique. It was found that the B$_4$C surface is homogeneously covered with TiB$_2$ having a particles size of 20-50 nm. While the B$_4$C/Al composites prepared by infiltration after TiB$_2$ coating had 17 wt% of unreacted Al, on the other hand, the B$_4$C/Al composites without coating included 14 wt% of Al. As a result, the composites infiltrated after the coating showed higher fracture toughness and lower hardness. This strongly suggests that TiB$_2$ not only lowers the infiltration temperature, but also inhibits the reaction between B$_4$C and Al.

• Journal of the Korean Society of Tobacco Science
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• v.12 no.2
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• pp.67-75
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• 1990

The pyrolytlc behavior of cocoa powder, a flavorant of tobacco smoking products, was examined by determining its pyrolyzate constituents. Cocoa powder was pyrolyzed of two cigarette smoking conditions'distillation-pyrolysis zone(35$0^{\circ}C$, 55$0^{\circ}C$) and high temperature zone($650^{\circ}C$, 85$0^{\circ}C$). Pyrolyzate was flushed from the tube by NB gas into CS2 trap in dry ice-acetone cooled bath and charcoal tube and its constituents were analyzed by GC/MS. As results, the major components of pyrolyzates were identified as hydrocarbon and phenolic compounds. In addition to these, aldehyde, ketone, pyrazin in very small amount. Component changes were observed with temperature increase; decane, styrene, tridecane, m-cresol,4-ethylphenol were increased while hexadecane, tetradecane were decreased. o-cresol and 2-ethylphenol were constant in amounts despite temperature change.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.4
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• pp.295-299
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• 2004

The prices of domestic green tea products are relatively expensive and price differences within products of the same levels of quality are various. Also, there is no basic criteria on evaluation of green tea quality. To group 43 commercial green tea products into several parts by the principal component and cluster analyses, this work was done by use of 8 chemical constituents which were analyzed by NIR system. The principal component and cluster analyses revealed 8 groups. The first group included 16 products that had lower free amino acid and theanine contents. The second group included 5 products having higher free amino acid and theanine contents, but lower ash contents. The third group included 13 products showing medium values of 8 constituents. The IV group included 4 products having higher contents of moisture, free amino acids, and theanine. The V group included 1 product showing higher moisture but lower catechins contents. The VI group included 2 products that had higher moisture and catechins contents, but lower free amino acid and theanine contents. The VII group had higher moisture and catechins contents. The VIII group had higher ash and vitamin C contents. The free amino acid contents which were the most important in flavor evaluation of green tea quality did highly positively correlate with the contents of total nitrogen $(0.956^{**}),\;theanine\;(0.981^{**}),\;and\;caffeine\;(0.793^{**})$, but negatively with the contents of ash $(-0.884^{**})$. The catechins used as for functional ingredients did correlate with contents of caffeine(+) and vitamin C(-), respectively.

• Biomolecules & Therapeutics
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• v.3 no.2
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• pp.111-115
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• 1995

Natural products, total number of 175, were screened to test for their effect on the replication of human immunodeficiency virus type 1 (HIV-1). Five of them, such as Eriobotrya japonica, Eugenia caryphyllata, Cuscuta chinensis, Glycyrrhiza uralensis, and Coptis chinensis were shown to be effective in inhibiting the replication of HIV-1 in tissue culture and their selectivity indexes were 42, 40, 14, 18 and 65, respectively. To further fractionate Coptis chinensis, which is shown to be highest anti-HIV-1 activity, methanol extracts of Coptis chinensis were fractionated into methylene chloride at pH3, pH10 and water residue. The selectivity Indexes of CH$_2$C1$_2$(pH 3), CH$_2$C1$_2$(pH 10) and water residue were 50, 22 and 98 respectively. Our results show that the water residue of Coptis chinensis was the most effective for anti-HIV-1 activity.

• Macromolecular Research
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• v.11 no.2
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• pp.87-91
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• 2003

Thermal decomposition reactions of polystyrene using a new heating medium were carried out by a batch system at 190-280 $^{\circ}C$ to clarify the manner in which decomposition is initiated. Polystyrene obtained from a commercial source and low molecular weight compounds obtained from the thermal decomposition were analyzed by GC, GPC, IR, $^{13}$ C-NMR and GC-MS. The main chain underwent virtually no change by heat application. Polystyrene underwent decomposition below its molding temperature and the major decomposition products were 2,4,6-triphenyl-1-hexene (trimer), 2,4-diphenyl-1-butene(dimer) and styrene (monomer). Ethylbenzene, propylbenzene, naphthalene, benzaldehyde, biphenyl and 1,3-diphenylpropane were detected as minor products. This paper presents a new method for examining the decomposition of polystyrene at low temperature into volatile low molecular weight compounds.

• Magazine of the Korean Society of Agricultural Engineers
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• v.42
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• pp.78-84
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• 2000

Permeable polymer concrete can be applied to roads, sidewalks, river embankment, drain pipes, conduits, retaining walls, yards, parking lots, plazas, interlocking blocks, etc. This study is to explore a possibility of utilizing industrial by-products, a blast furnace slag and a fly ash, as fillers for permeable polymer concrete. Different mixing proportions are tried to find an optimum mixing proportion of permeable polymer concrete. The tests are carried out at 20$\pm$1$^{\circ}C$ and 60$\pm$2$^{\circ}C$ relative humidity. At 7 days of curing, compressive, flexural and splitting tensile strengths and water permeability ranged between 239~285kgf/$\textrm{cm}^2$, 107~133kgf/$\textrm{cm}^2$, 37~46kgf/$\textrm{cm}^2$ and 4.612~5.913$\ell$/$\textrm{cm}^2$/h, respectively. It is concluded that the blast furnace slag and fly ash can be used in permeable polymer concrete.