• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.6
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• pp.882-889
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• 2008

Three fabrics, 100% silk, nylon and cotton each, were dyed with a lichen dye solution prepared by a fermentation method under conditions of varying dyebath pH and temperature. To verify the effect of chitosan on fabric dyeing, the 100% cotton fabric was treated with a chitosan solution before dyeing. The K/S, CIE $L^*$, $a^*$, $b^*$, ${\Delta}E$ and Munsell values of the dyed samples were measured. Colorfastness of each sample was also investigated. The maximum K/S value was measured at 520nm wavelength for the dyed silk fabric and at 480nm for the dyed cotton and nylon. The K/S values for the dyed silk fabric were much greater than those of the other fabrics. The dyed silk fabric showed a red tone on the Munsell color system, and the dyed nylon and cotton fabrics a yellowish red tone. Dye affinity to fabrics was better in a neutral or acidic dyebath. As dyeing temperature increased, K/S values increased for the dyed nylon and cotton fabrics but not for the silk. Dyeability of cotton fabrics could improve by Chitosan treatment. As for most natural dyes, colorfastness of all dyed samples was poor. The silk fabric showed an excellent dry cleaning fastness of Grade 5.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.4
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• pp.394-400
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• 2008

Crop characteristics of 137 common millet (Panicum miliaceum L.) resources collected in Korea were investigated in order to establish basic data for the improvement of crop breeding. Spike types of 137 plant resources were classified as 4 types of oblate, spreading, oblate-compact (intermediary type between oblate and compact) and oblate-spreading (intermediary type between oblate and compact) type, of which oblate spike type was the highest percentage of 66.4% (91 plant resources) of 137 germplasm. Seed color was classified as 5 colors of dark brown, yellow, brown, yellowish brown, and yellowish white, of which yellowish white was the highest percentage of 66.4% (54 plant resources) among them. Seed type was classified as 2 types of pyramid shape and short pyramid shape, which showed 62.8% and 37.2% respectively. Days from seeding to heading date showed the range from 68 to 85 days with 73.7 days in the average and the highest frequency proportion of it was the group from 70 to 75 days, which occupied 46.7% (64 plant resources) of 137 germplasm. Days from seeding to physiological maturity showed the range from 109 to 124 days with 112.0 days in the average and the highest frequency proportion (60.6%) of it was the group from 111 to 115 days, while there were also occupied with 6.6% below 110 days and 5.1% over 120 days among 137 germplasm. Group from 181 cm to 190 cm of culm length showed the highest frequency proportion of 47.4%, whereas below 160 cm was the lowest occupancy of 2.9%. Spike length showed the range from 181 to 190 cm with 181.4 cm in the average and the highest frequency distribution of it was the group from 31 to 35 cm with the proportion of 54.0%. Number of grains per spike showed the range from 432 to 2,665 grains with 1,429.5 grains in the average and group from 1,200 to 1,400 grains per spike was the highest frequency distribution with the proportion of 20.4%. There were also occupied with 13.1% below 1,000 grains and 8.6% over 2,000 grains per spike among 137 germplasm.

• Development and Reproduction
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• v.10 no.4
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• pp.227-238
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• 2006

Genomic DNAs(gDNAs) were isolated from the venus clam(Gomphina aequilatera) from Samcheok(venus clam from Samcheok; VCS) and Wonsan(venus clam from Wonsan; VCW) located in the East Sea of the Korean Peninsula. The amplified products were generated by agarose gel electrophoresis(AGE) with oligonucleotides primer, detected by staining with ethidium bromide and viewed by ultraviolet ray. The seven arbitrarily selected primers BION-21, BION-23, BION-25, BION-27, BION-29, BION-31 and BION-33 generated the shared loci, polymorphic, and specific loci, with the molecular sizes ranging from 150 bp to 2,400 bp. In this study, 147 polymorphic loci(147/954 loci, 15.41%) in VCS population and 274(274/996 loci, 27.51%) in VCW population were generated with seven primers. These results suggest the genetic variation in VCW population is higher than in VCS population. Especially, the 700 bp bands generated by the primer BION-21 were identified commonly in two Gomphina populations, which identified populations and/or species. This specific primer was found to be useful in the identification of individuals and/or population, resulting from the different DNA polymorphism among individuals/species/population. Two Gomphina populations between the individual SAMCHEOK no. 03 and WONSAN no. 22 showed the longest genetic distance(0.696) in comparison with other individuals used. The complete linkage cluster analysis indicating three genetic groupings and dendrogram revealed close relationships among individual identities within two geographical populations of venus clam(G. aequilatera) from the Samcheok and Wonsan. The intra-species classification and clustering analyses inferred from molecular markers supported the traditional taxonomy of the species based on morphological characters such as shell size, shape and color. Accordingly, as mentioned above, RAPD analysis showed that VCS population was more or less separated from VCW population.

• Microbiology and Biotechnology Letters
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• v.40 no.1
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• pp.43-49
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• 2012

In this study, we investigated the antibacterial activity and stability of a cream containing Hippophae rhamnoides leaf extract. The MIC values of ethyl acetate fraction from an H. rhamnoides leaf on Escherichia coli, Pityrosporum ovale, Propionibacterium acnes and Staphylococcus aureus were 0.5%, 0.25%, 0.25% and 0.06%, respectively. Stability evaluations, pH, viscosity and absorbance of the cream containing 0.25% ethyl acetate fraction of H. rhamnoides, were performed. The cream was measured under 4 different temperature conditions under sunlight at 2-week intervals for 12 weeks. The viscosity and pH were measured by a comparison of the experimental cream with a similar control cream. The H. rhamnoides extract was found to have contributed to the stability of the emulsion product via a protective effect in maintaining the viscosity of the cream against sunlight. The absorbance variations of the experimental cream at 270 nm were, under sunlight; $45^{\circ}C$, $37^{\circ}C$, $25^{\circ}C$, and $4^{\circ}C$. In addition, any change in color or smell was not observed through the 12 weeks of the experimental period. These results indicated that the cream containing 0.25% ethyl acetate fraction of H. rhamnoides leaf extract was stable. Accordingly, this suggests that further study is needed to provide additional information for manufacturers, who are seeking the application of the extract to improve anti-oxidant and antibacterial activities and the stability of cosmetic products.

• Microbiology and Biotechnology Letters
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• v.40 no.3
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• pp.237-242
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• 2012

In this study, the skin moisturing effect and stability of cream containing L. cuneata G. Don extract (ethyl acetate fraction) were evaluated. The skin hydrating effect of the cream containing extract was 1020% higher than the placebo cream, and the TWEL of the cream containing extracts was decreased to $7.7g/m^2h$ compared to the control ($10.2g/m^2$) and placebo cream ($8.9g/m^2$). The pH, viscosity, and absorbance were measured under the 4, 25, 37, $45^{\circ}C$ and the sun light during the 12 weeks. The pH change between cream containing extract and placebo cream did not show the significant difference under the 4, 25, 37, $45^{\circ}C$ except for the sun light. Both creams showed high decrease (about 59%) of viscosity at $45^{\circ}C$. However, there was no significant change under other conditions. The absorbance of the cream containing the extract and the placebo cream was decreased similarly at all conditions. This decrease in absorbance was relatively small compared to the decrease of absorbance of the extract in ethanol solution under the sun light (Fig. 7). In addition, any change in color or smell of the cream was not observed during the 12 weeks. Also physical changes as creaming and cohesion were not shown. These results indicate that the cream containing L. cuneata extract has the skin moisturizing effect and is relatively stable. Therefore, it is suggested that the ethyl acetate fraction of L. cuneata extract could be applicable to cosmetics as a new cosmetic material with its antioxidative and antibacterial activities reported previously.

• Journal of Dairy Science and Biotechnology
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• v.14 no.2
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• pp.157-164
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• 1996

This study aimed increase the quality during ripening of Cheddar cheese made with proteinase-negative mutant of Streptococcus lactis KCTC 1913 selected by curing. The degradation of protein during cheese ripening were investigated by electrophoresis and chromatography. The results were summarized as follow ; 1. The number of lactic acid bacteria decreased with the ripening stage, and that of the control cheese decreased faster than that of the cheese made with mutant. 2. Polyacrylamide gel electrophoretic analysis of cheese caseins revealed no difference between the cheese made with mutant and the control cheese, but differences along with the ripening stage were evident. 3. On Sephadex G-25 column chromatography, the extracts of bitter components from the green cheese and 3 month ripended cheese were fractionated into 3 fractions. With the progress of ripening, bitter peptides were degraded to rather small peptides or free amino acids. 4. Sensory evaluation of the 3 month ripended Cheddar cheese found no significant differences in color but the cheese made with mutant evidenced higher palatability in flavor and better texture than the control cheese. 5. The yields of the cheddar cheese made with mutant was 0.14% higher than that of the control cheese.

• Journal of Dairy Science and Biotechnology
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• v.32 no.2
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• pp.111-119
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• 2014

This study was carried out to investigate the quality characteristics and antioxidant activity of a functional drink prepared by mixed fermentation of oak mushroom extract and whey. As the ratio of oak mushroom extract increased, the pH value of the whey fermentative solution decreased proportionally, and the titratable acidity increased significantly. The number of lactic acid bacteria after 24 hours of culture was at a level of $10^{11}CFU/mL$ in all whey fermentative solutions containing oak mushroom extracts. DPPH and ABTS radical scavenging activities after 24 hours of culture were higher in a fermentative solution containing oak mushroom extract than in the control. After 24 hours of culture, the nitric oxide production in whey fermentation solution by LPS-induced RAW 264.7 cells was lower compared to that in whey fermentation solution with oak mushroom. Sensory evaluation revealed that, color, flavor, taste, and overall acceptability of the whey fermentation solution sample, which contained 1.0% oak mushroom extract, were much better than those of the other groups. Sensory evaluation of a whey drink containing oak mushroom flavor indicated that the whey drink containing 0.001% oak mushroom flavor was better than the other samples.

• Journal of Animal Science and Technology
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• v.46 no.5
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• pp.821-832
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• 2004

A total of 80 pigs were used to investigate the effect of dietary glycine betaine(N,N,N-trimethylglycine) on pork quality during cold storage. About 70 kg pigs were randomly a1loted into one of four experimental diet groups(0%, 0.2%, 0.4% and 0.6% glycine betaine). Pigs were slaughtered at approximately 110 kg live weight, and pH, color(CIE $L^* a^* b^*$), shear force, sarcomere length, lipid oxidation and composition of fatty acid were measured in pork loin for 13 days of cold storage. The concentration of glycine betaine in pork loin was significantly increased(P<0.05) with increasing of glycine betaine level in diet. Pork loins from dietary betaine groups showed significantly higher muscle pH and lower CIE $b^*$ values compared to control group after 13 days of storage. There were significant differences in shear force values among pork loins from diet groups at 24 hrs postmortem. However, pork loins from control diet showed longer sarcomere length than those of dietary betaine groups. Dietary glycine betaine increased the ratio of saturated fatty acids and decreased unsaturated fatty acids in pork loins. Especially the ratios of linoleic and myristic acid were decreased with increasing dietary betaine level. However, dietary glycine betaine did not affect lipid oxidation (TSARS) and sensory evaluation during cold storage.

• Journal of Animal Science and Technology
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• v.46 no.5
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• pp.811-820
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• 2004

Objectives of this study was to determine the comparisons of physico-chemical characteristics in crossbred pigs(Korean native breed ${\times}$ Landrace breed) by feeding periods. A total of 150 pigs were sampled from commercial farm, and assigned into three treatedrnents. Feeding peirods of Tl, T2 and T3 were below 200 days, 220-220 days, over 220 days, respectively. Live weight, carcass weight and backfat thickness were significantly(P<0.05) increased with feeding period increased, and final grade score have significantly(P<0.05) lower when feeding period was increased. pH and water content were significantly(P<0.05) lower when feeding period was increased(over 220days). However, intramuscular fat have no significantly different among the treatments. $L^* and b^* were significantly(P<0.05) lower and a^*$ was significantly higher(P<0.05) when feeding period increased. Cooking loss was higher in the order of Tl > T3 > T2. Shear force values was significantly(P<0.05) decreased by feed period increase. In fatty acids, myristic acid, palmitic acid, stearic acid and saturated fatty acid(SFA) in T2 were significantly(P<0.05) lower in T2, whereas linolenic acid, unsaturated fatty acid(UFA), essential fatty acid(EFA), UFA/SFA and EFA/SFA were significantly higher in T2 compared with other treatment. However palmitoleic acid and arachidonic acid were no significantly different with feeding periods. As a result of this study, crossbred pigs was increased live weight and carcass weight with feeding periods. and improved meat color and tenderness with feeding periods. However, final grade score was decreased with feeding periods

• Journal of Animal Science and Technology
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• v.46 no.5
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• pp.849-858
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• 2004

This study was carried out to investigate the effects of addition of citron peel powder(0.3%, 0.6%, 0.9%) on the quality characteristics of emulsion-type sausages. The pH, color, TBARS, residual nitrite content and textural properties were evaluated. The pH values of sausage containing citron peel powder were significantly(P<0.05) lower compared to those for control. The CIE $L^*$ and $a^*$ values of sausage containing citron peel powder tended to similar to control, but the CIE $b^*$ values were significantly(p<0.05) higher in the sausage containing citron peel powder. The TBARS values of sausage containing 0.9% citron peel powder were significantly(P<0.05) lower than those of control at 20, 40 and 60 days of storage. The residual nitrite content of sausage containing citron peel powder were significantly(P<0.05) lower compared to control. The hardness values of sausage containing citron peel powder were significantly(P<0.05) higher than those of control, but the cohesiveness, springiness and gumminess were significantly(P<0.05) lower in the sausage containing citron peel powder.