• Asian-Australasian Journal of Animal Sciences
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• v.18 no.12
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• pp.1786-1793
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• 2005

The study compared the fatty acid profiles of 3 muscles (Longissimus dorsi, LD, Triceps brachii, TB and Semimembranosus, SM) obtained from Korean Hanwoo (18 steers, 24 months old) and Australian Angus beef (18 steers, 24 months old) and assessed their role in sensory perception. The samples of each carcass were prepared in the same manner, and cooked both as traditional grilled steaks and Korean BBQ style. A total of 720 Korean sensory panelists evaluated the beef samples for tenderness, juiciness, flavor, and overall liking. Oleic acid (18:1) was significantly (p<0.05) higher in TB than that in LD and SM. The essential linoleic acid (C18:2) was significantly (p<0.05) higher in TB and SM than that in LD. For LD muscle, the proportion of saturated fatty acids was significantly (p<0.05) highest, while that of polyunsaturated fatty acids was lowest among the three muscles. Australian Angus beef had significantly (p<0.05) higher n-3 PUFA than that of the Korean Hanwoo for the three muscles, while the latter contained significantly (p<0.05) higher n-6 PUFA than that of the former. The clustering analysis showed that there a was significant difference in fatty acids such as C16:0, C16:1n7, C18:0, C18:2n6, C18:3n3, C20:3n6, C20:4n6, C22:4n6, and C22:5n3 for sensory perception (tenderness, juiciness, flavor and overall likeness) of the beef from two origins (p<0.05) among three clusters. Especially, C14:0 had a significant effect on sensory perception only for Korean Hanwoo beef; while C20:5n3 had a significant (p<0.05) effect only for Australian Angus beef based on clustering with the sensory variables.

• Korean Journal of Microbiology
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• v.37 no.3
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• pp.234-238
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• 2001

For the comparison of fermentation pattern of leek kimci with chinese cabbage kimchi, the changes of total viable cell number, Leuconostoc sp. bacteria, Lactobacillus sp. bacteria, pH and total sugar content of twotypes kimchies were investigated during fermentation at $20^{\circ}C$ and $10^{\circ}C$. In chinese cabbage kimchi at $20^{\circ}C$ fermentaion, the numbers of total viable cell, Leuconostoc sp. bacteria and Lactobacillus sp. bacteria reachedthe maximum level on 2nd day and reduced slowly. But in leek kimchi, the maximum numbers of total via-ble cells, Leuconostoc sp. bacteria and Lactobacillus sp. bacteria were obtained after 3 days fermentation,and the cell number of Lactobacillus sp. maintained at the maximum level oyer 15 days. At $10^{\circ}C$ fer-mentation, in both kimchies, the viable cell number of lactic acid bacteria more slowly increased anddecreased than at $20^{\circ}C$. The pH of chinese cabbage kimchi was 4.2 on 3rd day (optimal ripening phase) andmere decreased to 3.5 after 5 days, but in leek kimci the pH 4.2 could be reached after 10 days at $20^{\circ}C$. At $10^{\circ}C$, the optimal ripening pH 4.2 of chinese cabbage kimchi was reached after 6 days, but in leek kimchieven though after 24 days, the pH was maintained oyer 4.3. The total sugar contents of chinese cabbage him-chi and leek kimci were decreased continuously during fermentation. From these results, we know that thefermentation of leek kimchi proceed more slowly than chinese cabbage kimchi by the retardation of lacticacid bacteria growing in leek kimchi.

• Journal of Korean Society of Environmental Engineers
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• v.33 no.7
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• pp.511-515
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• 2011

The aim of this study was to investigate the efficiency of temperature, light intensity and pH on the growth rate of Chlorella vulgaris (C. vulgaris). The size of C. vulgaris (FC-16) was $3-8{\mu}m$, having round in shape. The cells of C. vulgaris (FC-16) was cultured in the Jaworski's Medium with deionized water. To evaluate the efficiency of temperature, light intensity and pH on the growth rate of C. vulgaris, six different fractions of temperature ($10^{\circ}C$, $15^{\circ}C$, $20^{\circ}C$, $25^{\circ}C$, $30^{\circ}C$, $35^{\circ}C$), various light intensities ($100-800{\mu}Em^{-2}s^{-1}$) and seven different fractions of pH (3, 4, 5, 6, 7, 7.5, 9) were prepared. The growth rate of C. vulgaris cultivation was approximately 5.2 to 5.5 times faster, the concentration of Chlorophyll a was also 5 to 5.5 times higher, and cell volume per unit area was 14% higher at $25^{\circ}C$ to $30^{\circ}C$ than those at $10^{\circ}C$. Therefore, the optimal temperature for cultivation of C. vulgaris was estimated $25^{\circ}C$ to $30^{\circ}C$. The growth rate of C. vulgaris increased slowly up to 5 days, exploded after 5 days until 15 days, and then stoped after that. The optimum cultivation period of C. vulgaris was estimated as 15 days. The optimum pH for the growth rate of C. vulgaris was determined pH 7 to 7.5.

• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.644-652
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• 2006

This study was investigated the utilization of pomegranate(P) as coagulants for 새려 manufacture, the quality characteristics and shelf-life on tofu made by P1(fruit juice of pomegranate 1%) and P2(fruit juice of pomegranate 2%) and P3(fruit juice of pomegranate 3%) and P4(fruit juice of pomegranate 4%) and P5(fruit juice of pomegranate 5%) were investigated and compared to G.D.L(C). And also, total microbe and tatal acid of the tofu were determined during storage at $0^{\circ}C^$. The results are summarized as follow P3(493.3g/500ml) compared to C(485g/500ml) showed the highest yield. Turbidity of tofu was increased as the proportion of pomegranate was increased, while pH of tofu was increased as the proportion of pomegranate was decreased. $L^{\ast}^{\ast}^{\ast}$ value of C tofu was highest, $a^{\ast}^{\ast}^{\ast}$ value of tofu was increased as the proportion of pomegranate was increased and $b^{\ast}^{\ast}^{\ast}$ value of C tofu was higher than those of other tofus. The hardness of tofu coagulated with pomegranate showed higher than that of coagulated G.D.L. The cohesiveness of P4, P5 showed higher than C tofu, but those of other tofus showed lower than C tofu. The springiness of tofu showed in the order of P4>P5>P3>P2>P1, gumminess of P5 tofu was highest. The Brittleness of tofu was increased as the proportion of pomegranate increased. The pH value of tofu coagulated with pomegranate increased during storage at $0^{\circ}C^$. During the storage period of tofu, pH and total acid showed a maximum change in C tofu. Generally the total plate counts of bacteria of all tofu increased during storage at $0^{\circ}C^$, and those of tofu with added pomegranate were shown to be lower than C tofu. The results of S.E.M(scanning electron microscopes), the lower hardness showed the more soft and the smaller particle, The particle of C tofu was small and uniformity but the size of P4, P5 tofu showed coarse. In the sensory evaluation of all tofu, sleekness, nutty, chewiness and smoothness, appearance and overall quality was the highest in C tofu. In the sensory evaluation of tofus coagulated with pomegranate. overall quality was the highest in P2.

• Microbiology and Biotechnology Letters
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• v.19 no.1
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• pp.31-36
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• 1991

A 7.5 kilobases hybrid plasmid, designated as pCE1301, was constructed by combining Eschurichia cwli plasmid pBELl which carries the kanamycin resistance gene of Tn5 with a cryptic plasmid, pSRl of Corynebacterium glutamicum. pCE1301 was transformed C. glutaicum by PEG-mediated protoplast method and its transformation efficiency was about $3.0\times 10^3$ transformants per $\mu g$ of the hybrid plasmid DNA. The physical map reveals that pCE1301 has single restriction sites for SalI and EcoRl, respectively. 'The kanamycin resistance of pCE1301 was stably maintained in C. glutamicum up to 25 generations and any segregation was not detected. pCI31301 was also introduced into Brevibacterium flavum and E coil, and replicated in those strains. pCE1301 was proved to be useiul in cloning the homoscrine dehydrogenase gene from C. glutamicum.

• KSBB Journal
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• v.15 no.6
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• pp.548-555
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• 2000

A hydrogel, poly(N-isopropylacrylamide-co-N, N-dimethylaminopropylmethacrylamide), sensitive to both pH and temperature, was synthesized and characterized at $^13∼23{\circ}C$ and pH of 10.3∼12.3. The gel was more transparent and mechanically stronger at lower preparation temperature and pH. Large pores observed in scanning electron microscope seem to be responsible for the lower biomolecular separation efficiency. The lower critical solution temperature (LCST) decreased at a higher polymerization temperature. At $25^{\circ}C$, which is lower than the LCST, the gel was swollen regardless of the solution pH. At $40^{\circ}C$, however, the gel was swollen at neutral and acidic pHs even though the temperature was higher than the LCST. The gel collapse pH, defined as the point at which the gel made its largest volume decrease per unit pH increment, increased as the gel preparation temperature increased.

• Resources Recycling
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• v.25 no.6
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• pp.23-28
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• 2016

In this study, leaching process to extract phosphorus from the steelmaking slag was investigated for using the fertilizer resources of agriculture. In general, the phosphorus of steelmaking slag is formed as $C_2S-C_3P$ solid solution, and also, this solid solution is soluble in water more than the other phase in slag, and less than free CaO phase. In the present experiment, the influence of pH on the leaching behavior of various elements from the steelmaking slag was investigated by using multi-component steelmaking slag. When the pH was decreased, the concentration of Ca, Si, P and Fe in solution from the steelmaking slag was increased. Furthermore, at a pH of 3, the concentration of P ion in solution was decreased as leaching time increased. It is considered that the decrement of P was caused from the precipitation reaction between P ion and Fe ion in solution.

• Journal of Life Science
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• v.20 no.5
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• pp.799-804
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• 2010

In humans, CYP2C19, a member of the cytochrome P450 subfamily, metabolizes arachidonic acid to produce epoxyicosanoid acids, which are involved in vascular tone and regulation of blood pressure (BP). Recent findings suggest that CYP2C19 gene polymorphisms might be considered as a novel candidate gene for cardiovascular disease. We thus focused on the Korean population to explore the association of two polymorphisms ($CYP2C19^*2$ and $^*3$) in this gene and essential hypertension (EH). A total of 1,241 participants (537 hypertensive subjects and 704 healthy controls) were recruited from the Yonsei Cardiovascular Genome Center in Korea. The CYP2C19 polymorphisms were genotyped using the $SNaPShot^{TM}$ assay. The allele and genotype frequencies of $CYP2C19^*3$ showed significant difference between hypertensives and normotensives (P=0.019 and P=0.023, respectively). Logistic regression analysis indicated that the $CYP2C19^*3$ A allele carriers were significantly associated with EH (OR, 0.723; 95% CI, 0.538-0.972, P=0.032) under a dominant model. In addition, CYP2C19 G-A haplotype ($2C19^*2\;G-^*3$ A combination) was found to significantly reduce EH risk (OR, 0.714, P=0.015). We believe this provides evidence that $CYP2C19^*3$ polymorphism may contribute to a protective effect in the development of EH.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.240-244
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• 2005

본 연구는 시판하는 재리흑돼지육과 개량종 돼지육의 도체성적, 육색, 지방산 조성을 비교함으로서 재래흑돼지육에 대한 기초자료를 제시하고자 실시하였다. 도체성적은 지육중량, 지육율이 재래흑돼지가 낮았으며(p<0.05), 저장기간 동안 $L^*,\;h^{\circ}$ 값은 저장기간 동안 재래흑돼지육이 낮았으며(p<0.05), $a^*,\;b^*,\;C^*$ 값은 저장기간 동안 재래흑돼지육이 높았다(p<0.05). 지방산 조성은 C14: 0, C18:3n6, C18:3n3, C20:5n3, n3 지방산이 재래흑돼지육이 낮았고(p<0.05), n6 지방산과 n3 지방산의 비율은 재래흑돼지육이 높았다(p<0.05). 따라서 이상의 결과를 종합해보면 재래흑돼지육이 개량종 돼지육보다 육색은 우수하였으나 지육중량, 지육율, n3 지방산은 낮았다.

• KSBB Journal
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• v.14 no.4
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• pp.422-428
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• 1999

A transformat Alcaligence eutrophus GA5 harboring phbC gene from A. latus was cultivated for production of Poly(3-hydroxybutyrate-4-hydroxybutyrate)[P(3HB-4HB)] containing high molar fraction of 4-hydroxybutyrate(4HB)] containing high molar fraction of 4-hydroxybutyrate(4HB). Transformation did not influenced significantly on total cell growth, on total cell growth, concentration, and content of P(3HB-4HB), however, significantly influenced on 4HB molar fraction in P(3HB-4HB) increasing from 12.3 to 23.5 mol% after 48 h cultivation in two-stage using 1.0%(W/V) of ${\gamma}$-butyrolactone as a precursor compare to parent strain. Above increment may be due to the accelerated polymerization between 3HB and 4HB converted from precusor compound by amplified phbC gene. Citrate increased remarkbly total cell mass and P(3HB-4HB) concentration, but did not influenced on the molar fraction of 4HB, meanwhile, magnesium ion influenced on P(3HB-4HB) concentration and 4HB molar fraction significantly. The two-stage cultivation method was modified, in such a way minimizing P(3HB) accumulated inside of cell grown at first-stage, consquently, 26.3% of P(3HB-4HB) containing 61.0 mol% of 4HB fraction was obtained after 72hr. Furthermore, semi-homopolymeric P(4HB) containing 92.0 mol% of 4Hb was obtained, and its structure was confirmed by $^1$H-NMR.