• Food Science and Preservation
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• v.19 no.1
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• pp.67-73
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• 2012

This study was carried out to investigate the packaging status of the $Agaricus$ $bisporus$ mushrooms and the benefits of storing them after precooling to improve their distribution system using small packages. The packaging status of the $Agaricus$ $bisporus$ mushrooms was surveyed at a farm, a department store, a wholesale market, and a supermarket from May to September 2011. The packaging materials that were used were PS, carton, PP, LDPE, PLA, and PVC. The harvested $Agaricus$ $bisporus$ mushrooms were precooled at $4^{\circ}C$ for three hours and were then stored at $20^{\circ}C$ for three days. The weight loss rate of the precooled sample was slightly lower than that of the unprecooled sample; conversely, the L value of the precooled sample was higher than that of the unprecooled sample. The ${\Delta}E$ value was lowest in the precooled sample after packaging. The precooling process effectively prolonged the shelf life and enhanced the quality of the$Agaricus$ $bisporus$ mushrooms.

• Journal of the Korean Magnetics Society
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• v.20 no.5
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• pp.187-190
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• 2010

$Sn_{0.99}{^{57}Fe}_{0.01}O_2$ prepared by a sol-gel method, and studied by x-ray diffractometer, vibrating magnetometer, Superconducting quantum interference devices and M$\ddot{o}$ssbauer spectroscopy. the crystal structure were found to be a rutile tetragonal structure with space group $P4_2$/mnm, and oxygen deficiency are 5.6 % by Rietveld refinement. magnetization value were $M_s=1.95{\times}10^{-2}{\mu}_B/Fe$ at room temperature, and Curri-weiss temperature were and ${\theta}_{cw}$ = 18 k, measurement of VSM and SQUID, respectively. Mssbauer spectra of $Sn_{0.99}{^{57}Fe}_{0.01}O_2$ have been Sextet taken at various temperatures ranging from 4.2 K to RT, and isomer shift value $\delta$ = 0.18~0.36 mm/s of $^{57}Fe$ ion site all of the temperature range the state shows ferric.

• Journal of Environmental Science International
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• v.5 no.6
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• pp.813-826
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• 1996

The toxic effects of aluminium (Al) on growth, chlorophyll content, $\delta-aminolevulinic$ acid dehydratase (ALAD) activity and anatomy of root and shoot were investigated in 7-day-old azuki bean (Vigna angularis) seedlings. Significant depressions in root elongation was observed in the low concentrations of Al (50, 100 $\muM)$ and increasing Al concentrations caused a sharp decline of root and shoot growth. The degree of inhibition was dependent upon Al supply. Exposure to 50 $\muM$ Al or more inhibited root elongation within 1 day. In the 50 $\muM$ Al treatments, a recovery of root growth was seen after 7 days exposure. In contrast, lateral root initials was little affected by Al exposure. Al toxicity symptoms and growth responses were more well developed in the roots than in the shoots. Analysis of Al localization in root cells by hematoxylin stAlning showed that Al entered root apices and accumulated in the epidermal and cortical cells immeadiately below the epidermis. There was a good positive correlation between the level of chlorophyll and ALAD activity. Increasing Al concentrations caused a decrease in total chlorophyll contents, accompanied by proportional changes in ALAD activity, suggesting a cootr-dinated reduction of a photosynthetic machinery. Al exerted specific influence on the morphology of root ann shoot. At higher concentrations of Al the roots induced drastic anatomical changes. The epidermal cells were disorganized or destructed while the cortical cells exhibited distortion of cell shape and/or disintegration. The diameter of root and transectional area of cortical cells decreased considerably with Al treatment. In the shoot Al also enhanced reduction of diameter of shoot and cell size. Gross anatomy of leaves treated with Al did not differ significantly from the controls, except for fewer and smaller chloroplast. Our results indicate that toxic effect of Al appear to be manifested primarily in roots and secondarily on shoots, and changes in root morphology are related to changes in the root growth patterns. Results are further discussed in re181ion to the findings in other plant species, and it is concluded that Al causes morphological, structural and, presumably, functional damage to the roots of the species investigated.

• Korean journal of applied entomology
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• v.43 no.4 s.137
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• pp.311-315
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• 2004

The brown planthopper, Nilaparvata lugens, is among the most serious insect pests of rice. It is widely distributed in Asia, Australia and Pacific islands. An earlier mitochondrial DNA study revealed that there exist significant genetic differences between populations north and south of the Red River Delta region in Vietnam. However the mitochondrial DNA was not sufficiently variable to examine the sources of immigration. For a more detailed analysis of geographic population structure of N. lugens, we developed microsatellite markers. Thirty-seven putative microsatellite loci were isolated using a magnetic biotin method, and five primer pairs designed from the flanking regions of sequenced microsatellite clones were labeled with fluorescent. Of these five primer sets, two have proven to be useful across all the samples we used in this study. We used variation at these two microsatellite loci to test the hypothesis that N. lugens biotypes (1, 2, and 3) sampled from laboratory selection constituted distinct genetic units. Allele frequency differences among the three major biotype categories were not significantly different at one locus (27035). However, the other (7314) did show differences among the major three biotypes. The methods we describe here will be useful for studying population structure of crop pest and for tracking the patterns of migratory pest like the rice planthoppers.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.930-937
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• 2016

This study investigated the quality characteristics, antioxidant activities, and retarding retrogradation of sponge cakes made with 0%, 1%, 3%, 5% and 7% pumpkin (Cucurbita moschata Duch.) leaf powder. Specific capacity significantly increased with the addition (0.33~0.38), but baking loss and dough yield were not significantly different (p<0.05). In color, there was a decrease in the L-value, a-value and b-value, but ${\Delta}E$ increased in proportion to the amount of pumpkin leaf powder. Moisture content increased in the 0~3% additions, from 27.90~31.68%, but decreased in 5% and 7% (22.37% and 28.15%, respectively). pH tended to decrease significantly according to the amount of pumpkin leaf powder (p<0.05). Hardness increased with the addition of pumpkin leaf powder, and pumpkin leaf groups presented higher springiness and cohesiveness than the control. Chewiness was not significantly differ (p<0.05). In retarding retrogradation, Avrami exponent (n) showed that addition of 5% (0.1329) had more retarding retrogradation effect than the control (0.4319), whereas time constant (1/k) showed both 3% (100.00) and 5% (70.42) addition had more effect than control (18.45). Total phenols and flavonoids content increased proportionate to the addition levels. ABTS radical scavenging activity tended to increase according to the level of pumpkin leaf powder. In sensory properties, 5% addition showed maximum color, and 3% addition had the highest scores in flavor, moistness, sweetness, chewiness and overall acceptability. These results suggested that pumpkin leaf was a good addition to improve the quality characteristics, health and sensory preferences. The most appropriate proportion to have the effect of retarding retrogradation in sponge cake is 3%.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.908-918
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• 2007

To prepare ready-to-use rice flour as de novo material for processed rice foods, glutinous(W) and normal rice grains (N) were soaked for 1, 8, and 12 hours prior to processing. One half (DG) was air-dried and milled, and the other (WG) was milled and air-dried. General, morphological and pasting properties of the flours (NDG, NWG, WDG, WWG) were compared to those of a control (raw milled rice without soaking). The general compositions of the rice flours varied with soaking. Crude ash was considerably decreased at the beginning of soaking (1 hour). With the soaking, the rice flour, having polygonal shaped particles and a layered surface, acquired particles with smooth edges, which were then uniformly distributed. Additionally, the WG flour was lighter and had a lower ${\Delta}E$ value than the DG flour, due to a higher L and less +b as a result of soaking. Compared to the control, the WBC of the normal rice flour was decreased significantly with soaking, and the WG flour had significantly lower WBCs than the DG flour. Stirring number (SN), an indicator of ${\alpha}-amylase$ activity, was highly and significantly correlated with WBC (r=-0.85, p=0.0001) in the normal rice flour. At $80^{\circ}C$, the SP and solubility of all the soaked rice flours were much higher than those of the control. Positive (r=+0.85, p=0.0001) and negative (r=-0.61, p=0.02) correlations between the SP and solubility of the normal and glutinous rice flours were found, respectively. Using RVA, the pasting temperature of NDG was lower than that of NWG (p<0.0001). The peak viscosities of all the soaked flours were significantly decreased with soaking (p<0.0l), with the highest viscosity in the normal rice flour soaked for 8 hrs. Total setback, indicative of retrogradation, was lower in NDG than in NWG, with the lowest setback at 8 hrs of' soaking. Based on these finding, the NDG flour with 8 hrs of soaking was less damaged, and had a lower total setback and lower pasting temperature, which would make it an appropriate rice flour for commercial mass production.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.965-969
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• 1996

An investigation was carried out to elucidate the effects of type of ginseng, concentration of ginseng, and type of coagulants on the physical and sensory properties of soybean curd. The textural properties of soybean curd were not influenced by the type of ginseng. Soybean curd coagulated with glucono-delta-lactone (GDL) showed a greater hardness than that coagulated with other coagulants, whereas the former produced a lesser springiness than the latter. The L-value was proportionally reduced by the increase of ginseng level and soybean curd coagulated with $CaCl_2$ showed the lowest L value. All the curd products prepared with ginseng had a pale yellow color. In the sensory properties, springiness and beany taste of soybean curd linearly decreased as the concentration of ginseng was increased. The concentration of ginseng to improve the acceptability of ginseng soybean curd as determined by the physical and sensory evaluation, was less than 0.25%. The most acceptable ginseng soybean curd was the one coagulated with $MgCl_2$. Soybean curd prepared with GDL had the lowest acceptability because of its sour taste and textural properties.

• Proceedings of the Acoustical Society of Korea Conference
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• spring
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• pp.409-416
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• 1999

액체/고체 경계면에 레일레이각으로 초음파 pulse를 입사시키면 입사된 에너지의 상당 부분이 고체쪽으로 침투여 표면으로부터 약 1.5 파장 깊이 정도까지 에너지 분포를 가지고 고체 표면을 따라 전파하는 레일레 이파로 전환되며, 이러한 입사각에서는 기하학적인 거울 반사가 일어나지 않고 반사파의 중심이 Schoch 변위만큼 전방으로 이동되고, 또 입사 방향으로 후반 산란되는 초음파의 신호가 급격히 증가하는 현상이 관찰된다. 만일 고체에서 초음파의 감쇠가 산란에 의해 크게 영향을 받고, 레일레이각에서 고체 쪽으로 침투한 에너지의크기를 $E_0$라고 하면, 고체 표면과 표면 근처를 전파하는 레일레이파의 산란파 에너지, $E_S$는 Schoch 변위, ${\Delta}_S$와 산란에 의한 감쇠계수 ${\alpha}_S$에 비례하는 관계가 있음을 이론적으로 구하였다. 입사 방향으로 후방산란되는 초음파는 산란파의 일부이므로 후방산란 초음파 에너지, E_{Bs}도 이와 같은 관계를 가진다. 그러므로, 레일레이각으로 입사된 초음파의 후방산란 에너지, $E_{B_S}$ 산란체(e.g. grain)의 평균 크기, D와 주파수 f와는 레일레이 산란 영역과 Stochastic 산란 영역에 대해 각각 $E_{B_S}\;\propto\;D^{3}f^{3}$와 $E_{B_S}\;\propto\;D\;f$인 관계를 가지는 것으로 얻어졌다. 이것은 액체/고체 경계면에서 레일레이각으로 입사되어 레일레이파로 전환된 초음파가 다시 액체로 그 에너지를 누설하여 그 산란 영역이 Schoch 변위 내에서 일어나기 때문이며, 이러한 영향에 의해서일반적인 산란에서의 주파수 의존성과는 달리 각 산란 영역에서 그 지수는 1씩 작은 값을 갖는다.향에 따라 음장변화가 크게 다를 것이 예상되므로 이를 규명하기 위해서는 궁극적으로 3차원적인 음장분포 연구가 필요하다. 음향센서를 해저면에 매설할 경우 수충의 수온변화와 센서 주변의 수온변화 사이에는 어느 정도의 시간지연이 존재하게 되므로 이에 대한 영향을 규명하는 것도 센서의 성능예측을 위해서 필요하리라 사료된다.가지는 심부 가스의 개발 성공률을 증가시키기 위하여 심부 가스가 존재하는 지역의 지질학적 부존 환경 및 조성상의 특성과 생산시 소요되는 생산비용을 심도에 따라 분석하고 생산에 수반되는 기술적 문제점들을 정리하였으며 마지막으로 향후 요구되는 연구 분야들을 제시하였다. 또한 참고로 현재 심부 가스의 경우 미국이 연구 개발 측면에서 가장 활발한 활동을 전개하고 있으며 그 결과 다수의 신뢰성 있는 자료들을 확보하고 있으므로 본 논문은 USGS와 Gas Research Institute(GRI)에서 제시한 자료에 근거하였다.ऀĀ耀Ā삱?⨀؀Ā Ā?⨀ጀĀ耀Ā?돀ꢘ?⨀硩?⨀ႎ?⨀?⨀넆돐쁖잖⨀쁖잖⨀／ࠐ?⨀焆덐瀆倆Āⶇ퍟ⶇ퍟ĀĀĀĀ磀鲕좗?⨀肤?⨀⁅Ⴅ?⨀쀃잖⨀䣙熸ጁ↏?⨀

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.235-241
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• 2017

Generally, peanuts are classified as high-fat foods as they possess high proportions of fatty acids. This study compared lipid constituents and properties between normal and high-oleic peanuts. Gas Chromatography-Flame Ionization Detector (GC-FID) analyses revealed that the fatty acid levels were significantly different between the normal and higholeic peanuts (p<0.05). Eight fatty acids were identified in the samples, including palmitic (C16:0), stearic (C18:0), oleic (C18:1, n9), linoleic (C18:2, n6), arachidic (C20:0), gondoic (C20:1, n9), behenic (C22:0), and lignoceric (C24:0) acids. Four tocopherol homologs were detected, and ${\alpha}$- and ${\gamma}$-tocopherols were the predominant ones. Tocopherols were rapidly decomposed during 25 day storage at $80^{\circ}C$. The main identified phytosterols were beta-sitosterol, ${\Delta}^5$-avenasterol, campesterol, and stigmasterol. Acid and peroxide values indicated that high-oleic peanuts have better oxidative stability than normal peanuts. These results can serve as the basis for the use of peanuts in the food industry.

• Journal of the korean veterinary medical association
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• v.25 no.10
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• pp.595-606
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• 1989

항원제시세포(APC)와 보조T세포 간의 협력작용에 의하여 활성화된 작동세포(NK세포, CTL, K세포, 대식세포, 과립구 등)의 종양세포, 이식장기 및 세포내기생세균에 감염된 각종 세포에 대한 세포독성작용은 생체방어를 위한 중요한 세포성면역기전이다. 지난 몇 년간 세포성면역기전에 관한 많은 연구에도 불구하고 T림파구매개성 세포독성작용의 면역생물학적기전은 확실히 밝혀있지 않다. 지금까지 알려진 중요한 연구내용을 요약하면 다음과 같다. 1. 세포독성작용을 나타내는 작동세포로는 NK세포, CTL, K세포, 대식세포/단핵구 및 과립구가 있다. 2. T세포의 세포표면항원분자군(CD)으로는 $CD_{2},\;CD_{3},\;CD_{4}[Ly_{3}T_{4}],\;CD_{5}[=Ly_{1}],\;CD_{7},\;CD_{8}[Ly_{2,3}]$가 있으며 $CD_{4}$는 보조Ttpvhdml 특이마커이고 $CD_{8}$는 세포독성 T세포 및 억압T세포의 특이마커이다. 주요 T세포수용체(TCR)는 $CD_{4}$ 또는 $CD_{8}$ 분자와 가까이 연합된 이향체($TCR-{\alpha}{\beta}/TCR-{\gamma}{\delta}$이며 보조 T세포 $CD_{4}$(마우스 $L_{3}T_{4}$)는 수용체와 연합되어 있는반면 억압 T세포 $CD_{8}(Ly+_{2,3})$는 항원수용체와 연합되어 있다. 3. T세포는 Ti-$CD_{3}$(항원/MHC) 복합체를 통한 '항원가교'에 의한 자극(항원인식)과 $CD_{2}$를 통한 비특이경로에 의하여 활성화(분화증식)된다. 비특이경로를 통한 활성경로에서 T세포($CD_{4}$ 및 $CD_{8}$)가 활성화되기 위하여는 보조T세포가 생산하는 IL-2을 요구하며 IL-2의 자극으로 분화증식된 $CD_{8}$는 세포독성능을 나타내지만 $CD_{4}^{+}$는 여전히 세포독성능을 나타내지 못한다. 4. 보조T세포는 class II MHC분자와 연합된 항원을 식별하는 반면 세포독성T세포는 class I MHC 분자와 연합된 항원을 식별한다. 5. 림파구 매개성 세포독성은 접촉(conjugati-on), 탈분극(depolarization), 용해계획(progra-mming), 용해(lysis) 및 재순환(recycling)의 단계를 거쳐 진행된다. 6. 표적세포살해매체로는 perforin / PFP / cy-tolysin, lymphopores, lymphotoxins, protone, cytolytic enzymes가 알려졌으며 세포독성작용은 이들 이외에도 여러 가지 매체를 통한 복합작용으로 추정된다. 7. CTL 매개성 표적세포의 주요 대사변화는 actomyocin ATPase의 증가, phosphocreatine과 ATPase의 소모, ATP 의존성 $Na^{+}/K^{+}$ 펌프작용의 중지, ATP 의존성 $Ca^{2+}$ 유출감소 및 세포내 축적이 관찰된다. 8. $Ca^{2+}$의 축적으로 세포막 교질 침투손상을 주어 수분의 유입을 증가시킴으로써 수포형성, 핵붕괴, 사립체팽화 및 정상세포 구조상실(Zeiosis)이 있다. 결론적으로 CTL 매개성 세포독성작용은 PFP, LT, TNF, 유사 TNF / LT 및 기타 매체를 통한 복합작용이며 세포살해기전은 지속적 대사소모와 정형적 세포구조(핵 및 세포질)의 파괴에 의한 것이다.