• Journal of Environmental Science International
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• v.22 no.6
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• pp.723-732
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• 2013

This study was carried out to investigate changes of protease and amylase activities and nitrogen content in Chungkookjang prepared by Bacillus subtilis S8 and different soybean. Amino-type nitrogen and ammonia-type nitrogen contents increased with an increase in fermentation time and was the highest in black soybean Chungkookjang. The number of viable cells increased up to 24 h of fermentation at all temperatures tested; especially, their levels were the highest at $40^{\circ}C$. Protease activity was the highest in black soybean Chungkookjang. ${\alpha}$-amylase activity increased significantly up to 6 h of fermentation at $30^{\circ}C$ and $40^{\circ}C$ and then maintained constantly. It also increased up to 30-36 h of fermentation at $45^{\circ}C$ and then decreased. ${\beta}$-amylase activity was the highest in black soybean Chungkookjang at $35^{\circ}C$ and $40^{\circ}C$ and in yellow soybean Chungkookjang at $45^{\circ}C$. Production pattern of reducing sugar was similar to that of ${\beta}$-amylase. Amino-type nitrogen, viable cell number and reducing sugar content and ${\beta}$-amylase activity was the highest in Chungkookjang fermented at $40^{\circ}C$. Considering amino-type and ammonia-type nitrogen contents, Chungkookjang fermentation using yellow soybean was favorable. However, the fermentation using black soybean was favorable, considering protease and amylase activities and reducing sugar content.

• Journal of fish pathology
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• v.27 no.1
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• pp.57-65
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• 2014

Copper ($CuSO_4$) has been widely used to control algae and pathogens in fish culture ponds. However, its toxic effects on fish depend not only on its concentration in water but also on water quality. The susceptibility of the rockfish, Sebastes schlegeli to copper was evaluated at three water-temperatures (WT; 18, 23 and $28^{\circ}C$) for 4 days. After the exposure of two copper concentrations (100 and $200{\mu}g/L$), a hematological effect was exerted on rockfish, by causing changes in red blood cell count and hematocrit value at $28^{\circ}C$. Total protein levels of the fish showed a tendency of co-increase with glucose depend on the WT, after copper exposure. However, the plasma calcium and magnesium levels were significantly increased at $200{\mu}g/L$ copper, regardless of the WT. Enzymes activities including ALT and LDH in serum were also significantly increased depend upon the copper treatment only. This indicates that inorganic components and enzymes activities were sensitive indexes to stress by toxicant such as copper. The cortisol levels were significantly elevated by both WT rising and copper treatment in serum of rock fish. In conclusion, these changes can be seen as an initial response to temperature stress and as a sustaining response to copper exposure. The present findings suggest that a simultaneous stress by temperature change and copper exposure could accelerate an alteration of hematological and plasma biological parameters in the rockfish.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.701-709
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• 2011

This study was performed to establish an effective extraction method of pig placenta extract that could be used for a putative functional food supplement with immunomodulatory effects. In the present study, we used different temperatures (4, 37, 60, 80, and $100^{\circ}C$) and different solvents (chloroform, NaOH, and phosphate buffered saline [PBS]) to extract the pig placenta. Among the different placenta extracts yielded by the different extraction methods, placenta extract (PE) in PBS at $80^{\circ}C$ for 30 min (referred to as PE-PBS80) showed a significant increase of nitric oxide production of up to 22.97 ${\mu}M/10^5$ cells at a 1 mg/mL dose (p<0.05 ) in J774A.1 cells than other extracts and control tested. Using PE-PBS80, further animal challenges were performed to identify the immune-enhanced effects. As a result, orally administered PE-PBS80 showed a significant increase in blood T and B cell activities and immunoglobulin (IgG and IgM) production. IgG and IgM levels increased to 41.53 mg/mL at a 20 mg dose on day 7 and to 27.38 mg/mL at a 10 mg dose on day 14, respectively (p<0.05). Furthermore, PE-PBS80 was also able to significantly enhance the immune modulator cytokine levels (p<0.05) compared to the control and vehicle treatments. Among the evaluated cytokines, the tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$) level increased to 28.89 pg/mL at extract doses of 20 and 50 mg, the interleukin-$1{\beta}$ (IL-$1{\beta}$) level increased to 21.52 pg/mL at extract doses of 10, 20, 50 and 75 mg and the interferon (IFN)-${\gamma}$ level increased to 18.24 pg/mL at extract doses of 10, 20, and 50 mg. Therefore, this study presents an effective method for extracting pig placenta extracts and also demonstrates that pig placenta extracts had significant immunomodulatory effects not only at the cellular level but also in a mouse model, suggesting that this material could be used as an excellent candidate functional food supplement.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.846-852
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• 2012

The physical properties of instant puffed rice snacks with non-glutinous, glutinous, and steamed non-glutinous rice were evaluated at different moisture content and puffing temperatures. Raw materials were tempered to 9%, 12%, 15%, and 18% moisture content and puffed at $200^{\circ}C$, $210^{\circ}C$ and $220^{\circ}C$. With the increase in moisture content and puffing temperature, puffed snacks were less bulky. As the moisture content decreased and puffing temperature increased, the whiteness (L) value of puffed snacks decreased, while the redness (a) and yellowness (b) values increased. WSI and WAI were higher with an increase in moisture content and puffing temperature. Instant puffed rice snacks made from non-glutinous, glutinous, and steamed non-glutinous rice showed differences in bulk density, WSI, and WAI, while no difference was found in color values. When the moisture content increased from 9% to 15%, the cells within the products became more uniform and smaller. The instant puffed rice snacks made from glutinous rice showed the smallest and most uniform cell structure.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.3
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• pp.432-438
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• 2017

Objective: The objective of this study was to evaluate the effect of combinations of $NaNO_2$ and NaCl concentrations on Listeria monocytogenes (L. monocytogenes) growth in emulsion-type sausage. Methods: Emulsion-type sausages formulated with different combinations of $NaNO_2$ (0 and 10 ppm) and NaCl (1.00%, 1.25%, and 1.50%) were inoculated with a five-strain L. monocytogenes mixture, and stored at $4^{\circ}C$, $10^{\circ}C$, and $15^{\circ}C$, under aerobic or vacuum conditions. L. monocytogenes cell counts were measured at appropriate intervals, and kinetic parameters such as growth rate and lag phase duration (LPD) were calculated using the modified Gompertz model. Results: Growth rates increased (0.004 to 0.079 Log colony-forming unit [CFU]/g/h) as storage temperature increased, but LPD decreased (445.11 to 8.35 h) as storage temperature and NaCl concentration increased. The effect of combinations of NaCl and low-$NaNO_2$ on L. monocytogenes growth was not observed at $4^{\circ}C$ and $10^{\circ}C$, but it was observed at $15^{\circ}C$, regardless of atmospheric conditions. Conclusion: These results indicate that low concentrations of $NaNO_2$ and NaCl in emulsion-type sausage may not be sufficient to prevent L. monocytogenes growth, regardless of whether they are vacuum-packaged and stored at low temperatures. Therefore, additional techniques are necessary for L. monocytogenes control in the product.

• Journal of the Korea Organic Resources Recycling Association
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• v.16 no.3
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• pp.29-37
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• 2008

The objective of this research is to evaluate the optimum treatment methods for disposal sludge cake at different temperatures and periods of time. The disposal dehydrated sewage cake used in this study was obtained from N wastewater treatment plant in the P City. This system consists of continuous conveyer thermal dryer and pyrolysis. The continual conveyer thermal dryer was operated to evaluate the optimum conditions with temperature settings, ranges from 130 to $180^{\circ}C$, loading rates of 650~750 kg/hr and operating times of 110~120 minutes. The continual pyrolysis was also operated to evaluate the optimum conditions with temperature settings, ranges from 650 to $750^{\circ}C$, loading rates of 100~158 kg/hr and operating times of 20~40 minutes. The sewage sludge cake has a moisture content of 78~80% (wt) which decreased up to 1~3%(wt) resulted in breaking of cell wall after operating the continuous conveyer thermal dryer and pyrolysis. Important parameters which were operating times, moisture contents, loading rates, conveyer velocities and rotary velocities effects on the thermal kinetics and dynamics were investigated to evaluate the optimum conditions for the continual thermal dryer and pyrolysis.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.300-304
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• 1994

To predict quality change of Kochujang distributed in the market, physicochemical properties were observed during storage at $13^{\circ}C$, $27^{\circ}C$ and $37^{\circ}C$ for 240 days. Moisture, crude protein and capsaicin contents were nearly constant for storage at the selected temperatures. Amino nitrogen, value of surface color and pH were decreased during storage while ammonia nitrogen and titratable acidity were increased. Storage temperature affected quality change significantly as higher temperature showed clear increase or decrease phenomena of above factors. Number of total cell count was not changed significantly, and fungi was not detected. From the correlation coefficient among physicochemical properties and sensory evaluation scores, the highest correlation was obtained in amino nitrogen content and sensory score. Degradation of amino nitrogen was a first order reaction, and the $Q_{10}$ value calculated from reaction constant was 2.98. Also, activation energy for the destruction of amino nitrogen calculated from Arrhenius equation was 15.34 Kcal/mole.

• Journal of Sensor Science and Technology
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• v.7 no.2
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• pp.131-139
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• 1998

$CdS_{0.67}Se_{0.33}$ single crystal was grown by vertical sublimation method of closed tube physical vapour deposition. The (0001) growth plane of oriented single crystals was confirmed from the back-ref1ection Laue patterns. From the Hall effects by van der Pauw method, the as-grown $CdS_{0.67}Se_{0.33}$ single crystals were found to be n-type semiconductors. The mobility appeared to be decreased by lattice scattering at temperature range from 150K to 293K and by impurity scattering at temperatures ranging from 30K to 150K In order to explore its applicability in photoconductive cells, we measured the ratio of photo-current to dark-current (pc/dc), maximum allowable power dissipation (MAPD), spectral response and response time respectively. The results indicated that for the samples annealed in Cu vapour the photoconductive characteristics are best. We obtained sensitivity of 0.99, the value of pc/de of $1.84{\times}10^{7}$, the MAPD of 323mW and the rise and decay time of 9.3 ms and 9.7 ms, respectively.

• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.513-518
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• 2017

The quality and physicochemical characteristics of newly developed Sunsik products were investigated. Sunsik A, B, and C were prepared under different roasting temperatures and times (A: $220^{\circ}C$, 15 min; B: $220^{\circ}C$, 25 min; C, D, E: $230^{\circ}C$, 15 min). Sunsik D was prepared using grain flours passed through a 100 mesh screen, whereas the other products were passed through a 140 mesh screen. Sunsik E was prepared by the addition of germinated grains. The moisture content of Sunsik products ranged from 3.24-7.10%. The viscosity and sugar content ranged from 57-74 cP and $1.5-1.7^{\circ}Bx$, respectively. The pH values were similar among the samples. Sunsik D had the highest gelatinization enthalpy, whereas Sunsik C had the lowest. The viable cell counts were in the range from 3-4 log CFU/g and coliform groups were not detected. Sunsik B and E had higher scores for savory flavor and sweet taste than other Sunsik products.

• Korean Journal of Poultry Science
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• v.43 no.4
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• pp.213-218
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• 2016

This study was conducted to investigate the effect of taurine supplementation on heat shock protein 70 and in vitro protein turnover in broiler chicks under chronic heat stress. Chicks were allocated into 3 groups of 10 birds per group; the control group was maintained at a temperature of $24^{\circ}C$ without taurine (CO group), the heat-stressed group maintained at a temperature of $34^{\circ}C$ without taurine (HO group), and heat-stressed group maintained at a temperature of $34^{\circ}C$ with taurine (HT group). The final body and liver weights of broilers in the HO and HT groups were significantly lower than those of broilers in the CO group (P<0.05). However, these parameters of the broilers in the HT group were significantly higher than those of broilers in the HO group (P<0.05). The heat shock protein 70 (hsp70) concentration in the liver of broilers in the HO group was significantly higher than that of broilers in the CO and HT groups, but the hsp70 concentration in the liver of broilers in the HT group was not different from that of broilers in the CO group. Liver homogenates of 21 day-old broilers were incubated at temperatures of $37^{\circ}C$ and $45^{\circ}C$ to prove the effect of high temperature and taurine on total protein syntheses. Neither high temperature nor taurine supplementation affected protein syntheses in liver homogenates of the broilers. However, the more the temperature increased, the more the degradation rates of cytoplasmic protein in liver homogenates increased; however, taurine supplementation had no effects on the protein syntheses in the liver of the broiler. It is possible that taurine indirectly affected protein turnover via various physiological mechanisms.