• Ocean and Polar Research
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• v.33 no.spc3
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• pp.349-358
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• 2011

In order to ascertain latitudinal variation of lipid contents and compositions in copepods, we collected warm water copepod species (Euchaeta sp. and Pleuromamma spp.) from four different regions from low (sub-tropical) to mid (temperate) latitudes in the Northwest Pacific Ocean. Total lipid contents of Pleuromamma spp. were about 11 $ug{\cdot}ind^{-1}$ with little latitudinal variation, whereas Euchaeta sp. showed slightly higher lipid content (20 $ug{\cdot}ind^{-1}$) than Pleuromamma spp. with latitudinal gradient (low at subtropic and high at temperate). Wax esters, known as the major storage lipid classes, were found to be the dominant lipid classes (accounting for more than 35% of total lipids) in Euchaeta sp., whereas in Pleuromamma spp., phospholipids, known as cellular membrane components, were the dominant lipid classes. However, the exception was specimens from warm pool region exhibiting dominance in storage of lipids as a form of triacylglycerols. Among fatty acids, polyunsaturated fatty acids (PUFA), especially docosahexaenoic acid (DHA : 22:6(n-3)) (about 35% of total fatty acids), were most abundant in Euchaeta sp., while saturated fatty acids (SAFA), specially hexadecanoic acid (16:0) (about 30% of total fatty acids), were most abundant in Pleuromamma spp.. Among the neutral fraction of lipids, phytol, originated from the side chain of chlorophyll, was found in all samples which generally indicate active copepods feeding on algae. While only trace amounts of short-chain fatty alcohols were found in Pleuromamma spp., significant amounts of fatty alcohols were found in Euchaeta sp.. Particularly, significant amounts of long chain monounsaturated fatty alcohols (20:1 and 22:1), generally found in cold water species, were found in Euchaeta sp. from low latitudes. The latitudinal variation of trophic lipid markers in these copepods could be significantly related with in-situ food availability and species-specific diet preference. The result of this study suggests that the lipid contents and compositions in copepods may not only indicate their nutritional condition and feeding ecology but also provide insight into species-specific living strategies under different environmental conditions (i.e. water temperature, food availability).

• Korean journal of applied entomology
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• v.40 no.2
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• pp.131-136
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• 2001

Cabbage butterfly, Pieris rapae was reared in a room to establish a year-round rearing system. The eggs oviposited by the parent fed on host plant showed 89.2% of hatchability and hatched in 3.9 days after oviposition. The larval period was 18.1 days under high temperature, long day condition ($25^{\circ}C$, 16L : 8D), showing 97.8% pupal ratio and emergence rate. However, under low temperature, short day condition ($21^{\circ}C$, 10L : 14D) the larval period extended to 23.6 days and the pupal ratio was 70%. All of those pupae went into diapause. The oviposition preference experiment on different hosts (Chinese cabbage, cabbage, tulip and kale) showed that hot-water extract was preferred over methanol extracts or squeezed raw juices. The host preference showed that Chinese cabbage was less preferred than the other three. The artificial ovipositing kit was constructed for the oviposition in a room. The 48-hours old eggs could be stored for 7 days at$ 5^{\circ}C$ and showed 70% of hatchability. Non-diapausing pupae could be stored for 30 days at 5 to $15^{\circ}C$, showing 85% of emergence rate. However, the pupae stored at $5^{\circ}C$ showed longer storage period and higher emergence rate. The systematic successive rearing method of cabbage butterfly in a room was completed, based on the above experiments.

• Korean journal of applied entomology
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• v.34 no.4
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• pp.287-294
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• 1995

Studies were carried out to elucidate the efficacy of exogeneous 20-hydroxyecdysone treatment on terminating pupal diapause in the fall webworm. Hyphantria cunea Drury. And the difference was also investigated between normal adult development and post-diapause development after 20-hydroxyecdysone treatment. In the diapause termination rate of pupae treated with 20-hydroxyecdysone after storage for various periods at 16L:8D and $25\pm$$1^{\circ}C$, at the highest rate was observed from the group stored for the longest period and the lowest rate from those stored for 1.5 months. The time needed for adult emergence was inversely proportional to the chilling (at $0\pm$$1^{\circ}C$) period, and the longer its exposure period at low temperature, the higher its sensitivity to 20-hydroxyecdysone treatment. Pupal diapause duration was almost the same, regardless of storage period in the total darkness or at the photoperiod of 16L:8D, and also they successfully emerged to adult even without any experience at low temperature. The oxygen consumption rate in normally developing pupae showed nearly a typical U-form. But, that of diapausing pupae treated with 20-hydroxyecdysone slowly increased and jumped 14 days after the treatment. Pupal diapause began before formation of adult tissues, an a timing of adult tissue formation coincided with ascending timing of the metabolic rate in both normally developing pupae and diapausing pupae treated with 20-hydroxyecdysone. The diapausing pupae treated with 20-hydroxyecdysone was similar to normally developing pupae in band patterns of proteins from haemolymph or fat body.

• The Journal of Korean Academy of Prosthodontics
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• v.25 no.1
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• pp.137-154
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• 1987

The purpose of this investigation was to determine the surface characteristics and the fittness of the resilienct denture lines. Firstly, 50 samples ($2.0{\times}4.0{\times}0.3cm$) of 4 resilient lining materials (Molloplast B, Coe Super Soft, Mollosil, Coe Soft) and one conventional acrylic resin (K-33) were processed according to manufacture's direction and examined the surface characteristics by use of surface profilometer and scanning electron microscopy. Secondly, 50 identical maxillary casts were made and 50 denture bases were pro cessed of 4 resilient liners and one conventional acrylic resin and they were stored in the room temperature water bath of 1 day, 1 week, 2 weeks, 3 weeks, 4 weeks and 6 weeks after processing. The original casts were cut away 1 cm from the posterior border, the dentures were seated, and the existing space was measured at seven regions according to the storage time by use of the modified thickness guage. The results were as follows. 1. Surface roughness (Rz) were $4.00{\pm}1.60{\mu}m$ in Mollosil, $4.47{\pm}2.21{\mu}m$ in Molloplast B, $7.46{\pm}1.70{\mu}m$ in Coe Super Soft, $12.70{\pm}2.39{\mu}m$ in Coe Soft and $13.03{\pm}2.74{\mu}m$ in K-33. 2. The generation of porosity was far more active in cold-cured resilient liners (Coe Soft and Mollosil) than in heat cured resilient liners (Molloplast B, and Coe Super Soft) and conventional heat cured resin (K-33). 3. Denture bases showed the greatest discrepancy at the central portion of the posterior palatal border and the intimate contact in the buccal flange regardless of denture base materials. 4. When the denture bases were stored in the water for 1 day and 6 weeks after processing, the sum of average discrepancies in the seven regions of the denture base was the greatest in K-33 followed by Molloplast B, Mollosil, Coe Soft and Coe Super Soft but followed by Coe Soft, Molloplast B, Mollosil, Coe Super Soft in that order respectively. 5. There was not a significant difference (p>0.05) in Coe Super Soft, K-33 but there was a significant difference (P<0.01) in Molloplast B, Mollosil, Coe Soft at the amount of dimensional changes according to the storage time.

• Applied Biological Chemistry
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• v.41 no.2
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• pp.175-180
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• 1998

As a part of investigation for quality improvement of surimi gel from fish with a red muscle by addition of calcium-based powder from fish bone, we investigated the processing condition of calcium-fortified mackerel surumi gel and its quality stability during storage at $5^{\circ}C$. Judging from the results of the soluble calcium content and jelly strength, the reasonable addition concentration of calcium-based powder from Alaska pollack bone for improvement of functional properties in surimi gel was revealed 0.9% on the weight basis of the chopped mackerel meat. The soluble calcium content of the calcium-fortified surimi gel (105.0 mg/100 g) was more than that of the ordinary surumi gel (2.9 mg/100 g). During cold storage of calcium-fortified surumi gel, the moisture contents, amino acid compositions, soluble calcium and phosphorus contents were little changed, the pH, volatile basic nitrogen contents, histamine contents, peroxide values and brown pigment formation were slightly increased and viable cell counts and coliform groups were not detected. The calcium-fortified surimi gel was superior in the lysine and calcium contents, EPA and DHA compositions to the ordinary surumi gel. Judging from the results, it was suggested that calcium-fortified surumi gel was nutritive, functional and safety foods.

• Journal of Food Hygiene and Safety
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• v.35 no.1
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• pp.60-67
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• 2020

This study determined the microbial contamination levels of hot pepper at harvest, sorting, and distribution stages to suggest a way of reducing the microbial contamination of hot peppers by changing work gloves used throughout these processes. According to the monitoring results, the contamination levels of total aerobic bacteria (TAB) were found in the following order: soil (5.3±0.9 log CFU/g), hot pepper (4.2±0.9 log CFU/g), gloves (4.2±0.6 log CFU/g), baskets (4.1±0.7 log CFU/ g), clippers (3.9±0.6 log CFU/ g) and water (3.2±1.1 log CFU/g) at harvest stage. The contamination level of coliforms were found in the following order: soil (2.2±0.9 log CFU/g), hot pepper (2.2±0.3 log CFU/g), gloves (2.1±0.6 log CFU/g), clippers (2.0±0.21 log CFU/ g) and baskets (1.9±1.1 log CFU/ g) at harvest stage. TAB on hot pepper at the harvest stage was reduced from 4.2±0.9 log CFU/g to cold storage 3.8±0.2 log CFU/g and room temperature storage 2.6±0.3 log CFU/g, respectively. By the replacement of work gloves and lower distribution temperature, TAB levels of the peppers were significantly reduced compared to those without replacement and distributed at room temperature. In addition, the utilization of plasma was effective on reducing microbial contamination of hot pepper. These results demonstrated that appropriate replacement of gloves at the harvest stages, using plasma in the distribution stage, and refrigerated distribution conditions, which are simple and easy to practice in the field, are effective to reduce microbial contamination on hot peppers.

• Journal of Bio-Environment Control
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• v.6 no.2
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• pp.71-79
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• 1997

Commercial Bio- Green(B.G.) functional water was manufactured through a series of processes : water - ultra-purification - adding catalysts - energy imprinting fermenting with energized water ＋ zeolite and others ＋ photosynthetic bacteria in fermenter longrightarrow filtering. Control(0), 5 or 10 liters per plant of B.G. functional water were supplied to the orchard soil under canopy of 10 year- old ‘Tsugaru’/M26 apple trees on March 20, May 20 and June 20, 1995, respectively. pH and content of Ca and Mg of orchard soil were increased by supply with B.G. functional water. However, P$_2$ $O_{5}$, K, and B contents were not influenced by the treatment. At harvest time soluble solid content of flesh tissue and anthocyanin of fruit skin were increased by the treatment. B.G functional water treatment showed higher root activities, and photosynthesis of leaves than that of control. Also B.G. functional water treatment enhanced Ca content in fruit skin and flesh tissues, whereas not affected N, K, and Mg contents. During storage at 4$^{\circ}C$ cold room, the more volume of B.G. functional water supply showed lower bitter pit symptom. Respiration and ethylene evolution in fruit decreased, while fruit firmness increased by the treatment during storage.

• Food Science and Preservation
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• v.15 no.4
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• pp.606-611
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• 2008

Myungran Jeotkal, Korean fermented seafood, and its ingredients(hot red pepper powder, ginger, garlic, and seasoning mix) were irradiated with 0, 0.5, 1.0, 2.0, and 5.0 kGy of gamma rays and stored at 4C for 4 weeks to determine changes in microbiological and sensory characteristics. Water activities of Myungran Jeotkal, hot red pepper powder, ginger, garlic, and seasoning mix were 0.89 0.56, 0.98, 0.99, and 0.07, respectively. Myungran Jeotkal was observed to be initially contaminated. Total aerobic bacteria, yeast and mold, and coliform levels were 6.7, 4.3, and 3.6 log CFU/g, respectively. Irradiation at 2 kGy afforded approximately a 4 log reduction in total aerobic bacteria, and a 3 log drop in both yeast and mold levels and coliform bacteria(P<0.05). No viable microbial cells were detected in Myungran Jeotkal after 5 kGy of irradiation(at a detection limit of 101 CFU/g). The total aerobic bacterial level in red pepper powder was 6.3 log CFU/g and this component, of the tested ingredients, contributed most to the microbial contamination of Myungran Jeotkal. The initial count of total aerobic bacteria, 6.3 log CFU/g, was significantly reduced to 4.5 log CFU/g after irradiation(P<0.05). Sensory evaluation showed that gamma irradiation of up to 5.0 kGy did not adversely affect overall acceptability of Myungran Jeotkal or its ingredients during cold storage. Therefore, gamma irradiationwas effective to extend the shelf-life of Myungran Jeotkal.

• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.40-45
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• 2001

This study was conducted to investigate the effects of various emulsifiers on the quality of the waxy rice cake. Falling numbers of the waxy rice flour with monoglyceride, lecithin and control were not significantly different, but with sugar esther 0.5% and 1% showed higher value as 88.4 and 81 than control Initial pasting temperature of the waxy rice flour was 66.78$\^{C}$ and others were 66.45 ∼ 67.05$\^{C}$ by adding 0.5%, 1% of emulsifiers such as monoglyceride, lecithin, sugar esther. Waxy rice flour with 1% sugar ester showed the highest peak viscosity as like as falling number. Waxy rice cake wish various emulsifiers showed tendency to be slowly firming rate as compared with control. In all case, waxy rice flour with sugar ester 1% was considered to be more effective to the decrease of firming rate. Waxy rice flour with lecithin showed worse visual color than others and sugar ester provided best visual and sensory quality. After 5 days cold storage, waxy rice flour with sugar ester 1%\`s Aw was 0.875 and control\`s 0.911. These results suggested that water holding capacity of sugar ester was the best during storage.

• Food Science of Animal Resources
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• v.32 no.2
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• pp.184-189
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• 2012

This study was investigated the effects of supplementation diets with mulberry leaves powder on pH, TBARS (thiobarbituric acid reactive substance) and VBN (volatile basic nitrogen) heating loss, WHC (water holding capacity), and drip loss of chicken meat. One hundred sixty broiler were fed diets for five weeks containing 0% mulberry leaves powder (Control), 1% mulberry leaves powder (T1), 2% mulberry leaves powder (T2), and 3% mulberry leaves powder (T3). At the end of this experiment, broiler were slaughtered, and stored at $4^{\circ}C$ for 10 d. As storage time increased, all treatment groups resulted in increased pH, TBARS, VBN and drip loss (p<0.05). The TBARS and VBN were significantly decreased by the supplementation of mulberry leaves powder compared to the control (p<0.05). T3 results in much better TBARS and VBN than other treatment groups. Especially, T3 was significantly (p<0.05) more effective in improving self life compared to other treatment groups. Heating loss and drip loss were no significantly different among treatment group. In conclusion, these data indicate that supplementation of 3% mulberry leaves powder were most effective in decreasing TBARS and VBN.