• Microbiology and Biotechnology Letters
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• v.25 no.4
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• pp.346-353
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• 1997

During the screening of cellulase producing microorganisms, a fungal strain C-4 was selected from etiolated leaves. Based on taxonomic studies, the fungus could be classified as a strain of Trichoderma sp. When the strain C-4 was cultured in Mandels' media at 28$circ$C for 6 days, the enzyme activities detected in broth were as follows: 8.2 U/ml (28.1 U/mg) of CMCase activity, 0.75 U/ml (2.58 U/mg) of Avicelase activity, 1.67 U/ ml (5.68 U/mg) of $eta$-glucosidase activity. The optimum pH for enzyme induction was 6.2. The crude enzyme retained 100% of its original CMCase activity at 50$circ$C for 1 hr (pH 5.0), and at 4$circ$C for 24 hrs (pH 5.0). There was no effect on the CMCase activity in the presence of 1 mM of CsCl, LiCl, MgCl$_{2}$, and FeCl$_{2}$, respectively. When the crude enzyme was treated with trypsin and chymotrypsin (2% W/w) for 10 minutes, the remaining CMCase activity was 70%, but there was no further loss of activity for 60 minutes treatment at 30$circ$C. The crude enzyme showed the synergism with rumen fluid for the hydrolysis of Avicel and CMC by 118% and 130%, respectively.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.403-407
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• 2014

Changes in Maillard reaction of pidan white were monitored with $A_{294}$, fluorescence intensity, and browning intensity during pickling in the absence and presence of Chinese black tea extract (Camellia sinensis) at levels of 2% and 5% together with 0.2% $ZnCl_2$ or 0.2% $CaCl_2$ up to 3 wk, followed by ageing for another 3 wk. Browning intensity and $A_{294}$ of pidan white increased with increasing pickling/ageing, while fluorescence intensity decreased during ageing (p<0.05), irrespective of treatments. At wk 6, pidan white treated with 0.2% $ZnCl_2$ and 0.2% $CaCl_2$ showed slightly higher browning intensity, fluorescence intensity and $A_{294}$ than those treated with divalents together with Chinese black tea (p<0.05). Free amino group and sugar contents showed continuous decrease during pickling and ageing irrespective of tea and cations used. However, pidan treated without Chinese black tea extract showed significantly lower free amino group and sugar during the ageing of 6 wk (p<0.05). Thus, Chinese black tea extract had an inhibitory effect on the Maillard reaction during ageing of pidan white.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.11
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• pp.1599-1603
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• 2008

Sodium is involved in elevation of oxalate content in some plant species and this element is abundant in saline soils. Oxalate causes precipitation of insoluble calcium oxalate in the rumen and kidneys. The intention of this study was to evaluate the effect of soil salinity stress on dry matter yield and oxalate content in pot-grown napiergrass (Pennisetum purpureum Schumach). Plants were cut three times at 56, 118 and 179 d after transplanting to the pots. Five salinity treatments were used containing various concentrations of NaCl solution as follows: 0, 100, 300, 600 and 900 mM. At 28, 42, 84, 98, 146 and 160 d after transplanting, plants were irrigated with one liter of the particular treatment for each application. Dry matter yield of napiergrass was not affected (p>0.05) by salinity treatments. Plants treated with 100 mM NaCl exhibited a higher soluble oxalate content compared to other treatments, but the differences were not statistically significant (p>0.05). Although salinity treatments had significant (p<0.05) effects on insoluble and total oxalate contents in plant tissue between the 100 and 900 mM NaCl treatments, the differences were too small to be considered biologically important. The present study indicates that where the soil is high in NaCl, napiergrass will tend to grow well and be low in oxalate.

• Bulletin of the Korean Chemical Society
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• v.34 no.2
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• pp.426-432
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• 2013

The mechanisms concerning C-Cl activation of $CCl_4$ by $CHBr^{{\cdot}-}$ and $CBr{_2}^{{\cdot}-}$ have been comparatively investigated in theory. Optimized geometries and frequencies of all stationary points on PES are obtained at the BhandHLYP/aug-cc-pVTZ level of theory, and then the energy profiles are refined at the QCISD(T) method with the aug-cc-pVTZ basis by using the BhandHLYP/aug-cc-pVTZ optimized geometries. Our calculated findings suggest that in the title reactions the major mechanisms consist of both Cl-abstraction and $S_N2$ substitution reactions. Also, a succeeding pathway described by electron transfer was revealed before the initial Cl-abstraction products separate. Those are consistent with relevant experimental results.

• Food Science of Animal Resources
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• v.41 no.6
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• pp.997-1011
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• 2021

The processing characteristics of freeze-dried pork powder as raw meat for comminuted meat products were compared with those of freeze-thawed pork. The tertiary structural properties, oxidation, and solubility of proteins in the freeze-dried pork powder were investigated. In addition, the properties of the emulsion gels manufactured with freeze-dried pork powder (GFD) and freeze-thawed pork (GFT) at 1.5% and 2.0% NaCl were evaluated. The surface hydrophobicity and intrinsic tryptophan fluorescence intensity of myofibrillar proteins between the freeze-dried pork powder and freeze-thawed pork were similar. However, freeze-dried pork powder had higher carbonyl compounds and lower solubility of sarcoplasmic and myofibrillar proteins than freeze-thawed pork (p<0.05). GFD had higher cooking loss than GFT in 2.0% NaCl, and lower hardness and a^* value of GFD were observed regardless of NaCl level (p<0.05). Moreover, GFD had higher malondialdehyde content than GFT at the two NaCl concentrations (p<0.05). Therefore, our study demonstrated that freeze-dried pork powder has lower functional properties than freeze-thawed pork as raw meat for comminuted meat products.

• Applied Biological Chemistry
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• v.33 no.4
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• pp.337-342
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• 1990

The pretense from Halobacterium sp. was purified by ethanol precipitation and gel filtration on Sephadex G-75 and G-100. The purified enzyme was found to be homogeneous by polyacrylamide gel electrophoresis It's specific activity was 364units/mg protein and yield was 14% of the total activity of the culture filtrate. The Km value against casein was determined to be $4.2{\times}10^{-4}M$ by Lineweaver-Burk plot The optimal temperature and pH for the enzyme activity were $35^{\circ}C$ and pH 8.0, respectively. The enzyme was stable from 5.0 to 11.0 at relatively wide range of pH but was inactivated at the temperature above $50^{\circ}C$. $Ca^{2+}$ and $Mg^{2+}$ appeared to react as activators whereas $Fe^{3+},\;Zn^{2+},\;Cu^{2+},\;Hg^{2+}\;and\;Cd^{2+}$ as inhibitors. The enzyme activity reduced with increasing the concentration of NaCl : the apparent activity with 2M NaCl was 65% as compared with that without the salt However the enzyme was unstable without salts : the activity was lost when dialyzed against distilled water for 2hr, whereas maintained against 0.1M solution of $CaCl_2$ for 6hr.

• Restorative Dentistry and Endodontics
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• v.28 no.5
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• pp.425-430
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• 2003

The purpose of this study was to evaluate the clinical applications of the Sodium Dichloroisocyanurate effervescent tablet as a routine root canal irrigant by performing several in vitro tests such as $Cl^{-}$ content. cytotoxicity. antimicrobial effect as well as its pH level compared to the equivalent concentration of sodium hypochlorite solution. 1. Sodium Dichloroisocyanurate demonstrated lower level of $Cl^{-}$ concentration than each dilution of sodium hypochlorite solution. Both solution has increased level of $Cl^{-}$ as the concentration of each solution increased. There was no significant change of $Cl^{-}$ concentration in sodium hypochlorite as time goes by. However. $Cl^{-}$ concentration in Sodium Dichloroisocyanurate was increased. 2. The antimicrobial effects of both solutions were increased when their concentrations were increased. One day after dilution. antimicrobial effect of Sodium Dichloroisocyanurate was slightly higher than sodium hypochlorite. however. there was no difference in 1 week dilution solution. One month dilution solution of sodium hypochlorite still retain its activity. but antimicrobial effect of Sodium Dichloroisocyanurate was drastically decreased 1 month after dilution. 3. The cytotoxicity of Sodium Dichloroisocyanurate was rather higher than same concentration of sodium hypochlorite solution until 1 week after dilution. Then in 1 month. cytotoxicity of Sodium Dichloroisocyanurate was decreased than that of 1 week dilution solution. especially 4% Sodium Dichloroisocyanurate solution has almost no toxicity. However. 1% and 2% sodium hypochlorite solution has unchanged moderate degree of cytotoxicity after the dilution. Furthermore. 4% sodium hypochlorite solution showed high level of toxicity. 4. The pH level of Sodium Dichloroisocyanurate showed that the solution was weak acid (pH5). On the other hand. sodium hypochlorite was revealed as a strong alkaline solution (pH12). There was no change in pH following the dilution of each solution. As results. Sodium Dichloroisocyanurate solution fully satisfy the basic requirements as a root canal irrigation solution. However. we strongly recommend to use this solution clinically in low concentration and try to apply into the root canal within 1 week after dilution.

• Applied Chemistry for Engineering
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• v.35 no.4
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• pp.296-302
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• 2024

An ionic conjugated polymer-iron (III) chloride composite was prepared via in-situ quaternization polymerization of 2-ethynylpyridine (2EP) using iron (III) chloride. Various instrumental methods revealed that the chemical structure of the resulting conjugated polymer (P2EP)-iron (III) chloride composite has the conjugated backbone system having the designed pyridinium ferric chloride complexes. The polymerization mechanism was assumed to be that the activated triple bond of 2-ethynylpyridinium salt, formed at the first reaction step, is easily susceptible to the step-wise polymerization, followed by the same propagation step that contains the propagating macroanion and monomeric 2-ethynylpyridinium salts. The electro-optical and electrochemical properties of the P2EP-FeCl₃ composite were studied. In the UV-visible spectra of P2EP-FeCl₃ composite, the absorption maximum values were 480 nm and 533 nm, and the PL maximum value was 598 nm. The cyclic voltammograms of the P2EP-FeCl₃ composite exhibited irreversible electrochemical behavior between the oxidation and reduction peaks. The kinetics of the redox process of composites were found to be very close to a diffusion-controlled process from the plot of the oxidation current density versus the scan rate.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.535-540
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• 1996

Potato slices were dipped in solution of 2% CaCl$_2$, and 1% chitosan or preheated in each of these solutions for refrigeration for 4 weeks at 5$^{\circ}C$. Changes in L value, content of total phenol and chlorogenic acid and po lyphenol oxidase activity were determined. During refrigeration, it was found that L values of potato slices treated with CaCl$_2$, (CaPS) and those treated with chitosan (ChPS) increased. Contents of total phenol and chlorogenic acid of potato slices decreased, While potato slices preheated in CaCl, solution (Hcaps) showed much decreases. And polyphenol oxidase (PPO) activity of potato slices decreased except CaPS and decreases in PPO activities were much larger in preheated potato slices. From these results, of those treatments used, chitosan treatment combined with preheating have shown to be effective to control enzymatic browning of potato slices during refrigeration.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.7
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• pp.994-1002
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• 2001

In a balance experiment with rats either 0, 25 or 50% of the crude protein (CP) provided as casein in the control diet was replaced with cassava leaves (CL) (Manihot esculenta Crantz) or sweet potato vines (SPV) (Ipomoea balala). CL were either sun-dried or oven-dried at $60^{\circ}C$ or $105^{\circ}C$ or ensiled, while the SPY were either sun-dried or ensiled. The experiment included 3 blocks with 30 rats in each and six individuals per treatment group. Drying at $105^{\circ}C$ resulted in a reduction of the lysine (Lys) content, suggestive of the occurrence of Maillard reactions. Ensiling CL and SPV slightly decreased the CP. content as well as the sum of essential amino acids. The apparent fecal CP digestibility (dCP) and nitrogen retention were negatively affected by increasing the level of replacement (p<0.01 and p<0.001, respectively). The impaired amino acid profile observed when drying CL at $105^{\circ}C$ was found to be related to a slight decrease in dCP (p<0.001) as well as N retention (p<0.005). The effects of sun-drying and oven-drying in reducing the HCN content in CL were more potent than when ensiling. By increasing the total dietary HCN supply serum thiocyanide level, as well as urinary thiocyanate and linamarin output, were increased, with a weak relationship between them. Sun-drying and ensiling with cane molasses as additive successfully preserved the nitrogenous constituents and could be a means of preserving fresh green feed under tropical conditions.