• Korean Journal of Agricultural Science
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• v.18 no.2
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• pp.148-156
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• 1991

This study was carried out to investigate the storage conditions and methods required for commercialization of Jeung-Pyon. The storage characteristics of Jeung-Pyon were examined with Universal Testing Machine (UTM, Instron model 1000) for textural properties during storage of under the conditions such as sealing, nonsealing, and temperatures. The differences in storage characteristics on the different varieties and years of rices were not shown. When the Jeung-Pyon was lost it's quality as a commercial product, the measured value of UTM was increased as hardness 0.74Kg to 1.0Kg, gumminess 0.23Kg to 0.59Kg, chewiness 6Kg.mm to 18Kg.mm, but decreased in adhesiveness 0.65Kg.mm to 0.40Kg.mm, cohesiveness 0.61 to 0.34, springiness 41mm to 32mm. The nonsealed Jeung-Pyon was lost it's quality for storing at room temperature because of the case-hardening after 2 days. In the case of sealed Jeung-Pyon, the case-hardening phenomena by the evaporation of moisture was not occured, therefore it was a significant factor for an extension in sealed Jeung-Pyon. The shelf-life of sealed Jeung-Pyon was 20 days and 5 days respectively during storage at $-20^{\circ}C$ and $20^{\circ}C$. The sealed Jeung-Pyon stored at $5^{\circ}C$ was lost it's quality, in consideration of cold chain this temperature was suitable for retrogradation of starch. The Jeung-Pyon sealed with air and mosture proof packaging material stored at the accelerated condition as 92% R.H. and $35^{\circ}C$ lost it's quality within two or three days.

• Journal of Life Science
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• v.30 no.8
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• pp.731-741
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• 2020

Coronavirus disease 19 (COVID-19) is caused by SARS-CoV-2 (Severe Acute Respiratory SyndromeCoronavirus 2). To date, seven coronaviruses that can infect humans were reported. Among them, infections with four coronavirus strains (HCoV-229E, HCoV-OC43, HCoV-NL63, and HCoV-HKU1) resulted in mild symptoms such as common cold, whereas SARS-CoV and MERS-CoV caused severe symptoms and epidemics in 2002 and 2012, respectively. In the most recent, SARS-CoV-2 was first reported in Wuhan, China in December 2019 and became a notorious cause of the ongoing global pandemics. To diagnose, treat, and prevent COVID-19, the development of rapid and accurate diagnostic tools, specific therapeutic drugs, and safe vaccines essentially are required. In order to develop these powerful tools, it is prerequisite to understand a phenotype, a genotype, and life cycle of SARS-CoV-2. Diagnostic techniques have been developing rapidly around world and many countries take the fast track system to accelerate approval. Approved diagnostic devices are rapidly growing facing to urgent demand to identify carriers. Currently developed commercial diagnostic devices are divided into mainly two categories: molecular assay and serological & immunological assay. Molecular assays begins the reverse transcription step following polymerase chain reaction or isothermal amplification. Immunological assay targets SARS-CoV-2 antigen or anti-SARS-CoV-2 antibody of samples. In this review, we summarize the phenotype, genome structure and gene expression of SARS-CoV-2 and provide the knowledge on various diagnostic techniques for SARS-CoV-2.

• The Korean Journal of Pain
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• v.22 no.1
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• pp.21-27
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• 2009

Background: The neuropathic pain arising from nerve injury is difficult to treat and the therapeutic effects of opioid drugs remain debatable. Agonists acting at the ${\alpha}_2$ adrenergic and opioid receptors have analgesic properties and they act synergistically when co-administered in the spinal cord. The lack of subtype-selective pharmacological agents has previously impeded the synergistic effects that are mediated by the adrenergic receptor subtypes. Methods: We created neuropathic pain model by ligating the L5 spinal nerve in Sprague-Dawley rats (n = 18). We divided the rats into three groups (n = 6 for each group), and we administered intraperitoneal morphine (1 mg/kg, 3 mg/kg, 5 mg/kg) and then we measured the mechanical allodynia with using von-Frey filaments for 8 hours. We then injected morphine (5 mg/kg) intraperitoneally, twice a day for 2 weeks. We measured the tactile and cold allodynia in the morphine group (n = 9) and the saline group (n = 9). After 2 weeks, we decapitated the rats and harvested the spinal cords at the level of lumbar enlargement. We compared the ${\alpha}_2$ subtype mRNA expression with that of control group (n = 6) by performing real time polymerase chain reaction (RTPCR). Results: Intraperitoneal morphine reduced the neuropathic pain behavior in the dose-dependent manner. Chronic morphine administration showed an antiallodynic effect on the neuropathic pain rat model. The rats did not display tolerance or hyperalgesia. The expression of the mRNAs of the ${\alpha}_{2A}$, ${\alpha}_{2B}$, ${\alpha}_{2C}$ subtypes decreased, and morphine attenuated this effect. But we could not get statistically proven results. Conclusions: Systemic administration of morphine can attenuate allodynia during both the short-term and long-term time course. Morphine has an influence on the expression of ${\alpha}_2$ receptor subtype mRNA. Yet we need more research to determine the precise effect of morphine on the ${\alpha}_2$ subtype gene expression.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.5 no.2
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• pp.157-168
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• 2000

Sea urchin S. intermedius occurring in the Korean east coast is a cold water species that belongs to the family Strongylocentrotidae of Echinoidea. Although it is known that there are nine species in the family, species identification criteria, phylogenetic relationships, time and process of evolution of the family members have not been uncovered clearly. In the present study, I tried to find some clues to such problems for S. intermedius by means of DNA sequences. For this, cytochrome c oxidase subunit I (COI), one of the mitochondrial genes that evolve fast and follow maternal inheritance was analyzed. DNA was extracted from the female gonad of S. intermedius, a segment of COI gene amplified by polymerase chain reaction (PCR), and finally a total of 1077 base pair sequence of COI obtained by cloning and sequencing the PCR product. The sequence was compared with homologous genes of other sea urchins and echinoderm species. Phylogenetic trees of the COI gene segment revealed that S. intenedius is a sister species of S. purpuratus which lives along the east coast of the Paciflc. With reference to the fossil records of sea urchins and genetic distances in the molecular phylogenies, it is estimated that the two species were separated about 0.89 million years ago when the earth temperature fluctuated significantly. The current disjunct distribution patterns of the two species and the climate change of the earth at the time of separation suggest that speciation might have occurred by vicariance. The COI gene sequence obtained here now can be used as a molecular character which discerns S. intermedius from the other sea urchin species of Strongylocentrotidae.

• Journal of the Korean Society of Food Culture
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• v.17 no.3
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• pp.315-328
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• 2002

The purpose of this study was to analyze the problems arising from the actual conditions of the Foodbank, and to implement the HACCP system as a solution in terms of increasing the safety of donated food within the Foodbank. In order to apply HACCP system, the entire Foodbank working process such as preparation, collection, transportation, division, and distribution was considered and analyzed to decide the application point for CCPs. Donated foods mainly consisted of processed foods, raw materials, lunch boxes, and cooked foods from mass catering establishments, which dominated over the others in terms of quantity. Cooked foods were divided into three groups based on menu-types and processing methods. Temperature, pH, and aw were measured on cooked foods, and Total Plate Count, Coliforms, E. coli, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, and E. coli O157:H7 were conducted in order to apply a HACCP plan. From these experiments, temperature, pH, and $a_w$ of donated food were likely contributed to microbial growth. Donated foods before HACCP implementation showed high numbers in terms of total plate count and Coliforms, both well over the acceptable standard levels. By setting the CCPs on maintenance of donated food below $10^{\circ}C$ and using a $75^{\circ}C$ reheating method, microbiological hazard levels were able to be controlled and lowered. From these results, it is concluded that in order to guarantee food safety, foods donated to the Foodbank must not only maintain a reasonable level of initial microbiological growth, but also must be handled properly through time and temperature controls within the Foodbank system. Furthermore, in terms of implementing the HACCP plan within the Foodbank management structure, basic food safety and sanitation measures, such as reheating facilities and various cold chain systems such as refrigerated vehicle for food transportation are importantly needed. The training and education of Foodbank personnel and management in areas such as awareness of hygiene and safe food handling and practice are also required and necessary.

• Food Science and Preservation
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• v.11 no.2
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• pp.135-141
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• 2004

To examine the quality changes of tomato and plum fruits during storage under various storage conditions, the rate of weight loss, pH change, titratable acidity, Hunter a value, firmness, and anthocyanin content were determined during storage. Tomato and plum fruits were stored at 4$^{\circ}C$ and 25$^{\circ}C$. Tomato fruits were packaged with high density polyethylene film (HDPE) and polyvinylidene chloride film (PVDC), and plum fruits were packaged with HDPE. Tomato fruits packaged with PVDC and plum fruits packaged with HDPE at 4$^{\circ}C$ were the most desirable in terms of weight loss. Titratable acidity of tomato fruits decreased with increasing storage time regardless of temperature and packaging method. Hunter a value of tomato fruits stored at 25$^{\circ}C$ increased regardless of packaging method, while it was not changed for tomato fruits stored at 4$^{\circ}C$. Firmness of plum fruits stored at 25$^{\circ}C$ significantly decreased during storage and anthocyanin content increased. Microbial numbers of tomato fruits increased during storage, but its rate was retarded during storage when tomato fruits were packaged with HDPE and stored at 4$^{\circ}C$. These results suggest that cold chain system and appropriate packaging could maintain the quality and prolong the shelf life of fresh produce.

• The Korean Journal of Food And Nutrition
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• v.17 no.4
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• pp.405-411
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• 2004

The sensory properties in Alaska pollack sikhae were compared in 3 different temperature conditions, 5$^{\circ}C$, 20$^{\circ}C$ and alternating temperature(stored at 5$^{\circ}C$ after 10 days of fermentation at 20$^{\circ}C$), respectively, during fermentation. The change of instrumental texture including hardness, cohesiveness, adhesiveness and chewiness increased and/or decreased without significant difference in the sikhae fermented at 5$^{\circ}C$ during fermentation. Three profiles, hardness, chewiness and cohesiveness in the sikhae fermented at 20$^{\circ}C$ increased up to 12 day and then decreased, whereas those in alternating temperature decreased significantly. From the acceptance test during fermentation, sikhae products fermented for 14 days at 5$^{\circ}C$, 9 days at 20$^{\circ}C$ and 13 days at alternating temperature were superior in sensory properties. The score more over 5 point in overall acceptance was maintained until 14 days in 5$^{\circ}C$, 9 days in 20$^{\circ}C$ and 13 days in alternating temperature, respectively, and particularly, alternating temperature condition was superior to the different temperature conditions. The sensory texture and overall acceptance had the high positive correlation with chewiness and taste, respectively. From the result of quantitative descriptive analysis, the intensities of acidic odor and taste in alternating temperature maintained and/or increased during 27 days of fermentation, whereas those in sikhae fermented at 5$^{\circ}C$ decreased. These results demonstrated that cold chain system such as alternating temperature was needed for shelf-life extension and producing of marketable Allaska pollack sikhae.

• Food Engineering Progress
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• v.14 no.4
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• pp.328-334
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• 2010

Recently the enhancement and development of makgeolli processing to extend shelf life are constantly accomplished. However, the standardization to restrict microorganisms including cold chain system and sterilizing system has not been established yet. Therefore, the objective of this study was to investigate the storage stability of makgeolli using quick freezing (QF) and slow freezing (SF) storage methods. The storage period was 40 days. Every 10 days, the samples were taken from the quick and slow freezing storage chamber. And then the samples were put into a $10^{\circ}C$ refrigerator for 24 hr to thaw them. The final samples were evaluated for chemical experiments and microbial cell counts. As a result, reducing sugar content was dramatically increased after 10 days for all of the samples. In titratable acidity and color values case, these values did not significantly change by storage time. In case of lactic acid bacteria and yeasts for all the samples, there was a decreasing tendency with storage time. Especially, in case of lactic acid bacteria, the changes from the beginning microbial cell counts ($4.1{\times}10^7$ CFU/mL) for QF and SF after 20 days were $3.6{\times}10^6$ CFU/mL and $1.8{\times}10^4$ CFU/mL, respectively. This result showed that the freezing methods could restrict the microbial growth in makgeolli.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.1
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• pp.329-338
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• 2019

In this study, we analyze consumer preferences based on the agricultural box scheme attributes, and make a suggestion for business revival. We estimate the marginal willingness to pay (MWTP) for box scheme attributes using a choice experiment. Attributes include the bundle method, the delivery method, and price. To select an efficient model for statistical analysis, we evaluate the conditional logit model, heteroscedastic extreme value model(HEV model), multinomial probit model, and mixed logit model under different assumptions. The results of these four models show that the bundle method, the delivery method, and price are statistically significant in explaining the probability of participation in a box scheme. The results of likelihood ratio tests show that the heteroscedastic extreme value model is the most appropriate for our survey data. The results also indicate that MWTP for a change from fixed type to selection type is KRW 7,096.6. MWTP for a change from parcel service to direct delivery and cold-chain delivery are KRW 3,497.5 and KRW 7,532.7, respectively. The results of this study may contribute to the government's local food policies.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.10
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• pp.1528-1539
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• 2019

Objective: To evaluate the effects on microbial diversity and biochemical parameters of gradually increasing temperatures, from $5^{\circ}C$ to $25^{\circ}C$ on corn silage which was previously fermented at ambient or low temperature. Methods: Whole-plant corn silage was fermented in vacuum bag mini-silos at either $10^{\circ}C$ or $20^{\circ}C$ for two months and stored at $5^{\circ}C$ for two months. The mini-silos were then subjected to additional incubation from $5^{\circ}C$ to $25^{\circ}C$ in $5^{\circ}C$ increments. Bacterial and fungal diversity was assessed by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) profiling and biochemical analysis from mini-silos collected at each temperature. Results: A temperature of $10^{\circ}C$ during fermentation restricted silage fermentation compared to fermentation temperature of $20^{\circ}C$. As storage temperature increased from $5^{\circ}C$ to $25^{\circ}C$, little changes occurred in silages fermented at $20^{\circ}C$, in terms of most biochemical parameters as well as bacterial and fungal populations. However, a high number of enterobacteria and yeasts (4 to $5\;log_{10}$ colony forming unit/g fresh materials) were detected at $15^{\circ}C$ and above. PCR-DGGE profile showed that Candida humilis predominated the fungi flora. For silage fermented at $10^{\circ}C$, no significant changes were observed in most silage characteristics when temperature was increased from $5^{\circ}C$ to $20^{\circ}C$. However, above $20^{\circ}C$, silage fermentation resumed as observed from the significantly increased number of lactic acid bacteria colonies, acetic acid content, and the rapid decline in pH and water-soluble carbohydrates concentration. DGGE results showed that Lactobacillus buchneri started to dominate the bacterial flora as temperature increased from $20^{\circ}C$ to $25^{\circ}C$. Conclusion: Temperature during fermentation as well as temperature during storage modulates microorganism population development and fermentation patterns. Silage fermented at $20^{\circ}C$ indicated that these silages should have lower aerobic stability at opening because of better survival of yeasts and enterobacteria.