• ALGAE
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• v.25 no.2
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• pp.65-70
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• 2010

The genus Chaetoceros provides highly diversified diatoms in marine systems. Morphological descriptions of the genus are well-documented, yet the DNA taxonomy of Chaetoceros has not been satisfactorily established. Here, the molecular divergences of the 18S-28S rDNA of Chaetoceros were assessed. DNA similarities were relatively low in both 18S (93.1 $\pm$ 3.9%) and 28S rDNA (81.0 $\pm$ 4.6%). Phylogenies of the 18S, 28S rDNAs showed that Chaetoceros was divided according to individual species, clustering the same species into single clades. Statistical analysis with corrected genetic (p-) distance scores showed that nucleotide divergence of Chaetoceros 28S rDNA significantly differed from that of 18S rDNA (Student's t-test, p < 0.05). This finding suggests that the 28S rDNA may be treated as a more suitable marker for species-level taxonomic distinctions of Chaetoceros.

• Journal of Microbiology and Biotechnology
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• v.14 no.1
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• pp.105-109
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• 2004

This study was conducted to investigate the potential origin of Weissella species, which were found in ingredients of kimchi, such as salted Chinese cabbage, radish, green onion, red pepper powder, pickled shrimps, garlic, and ginger. Ten strains of Weissella species (Weissella thailandensis, W. kimchii, W. koreensis, W. minor, W. halotolerans, W. hellenica, W. kandleri, W. confusa, W. viridescens, and W. paramesenteroides) and lactic acid bacteria isolated from ingredients of kimchi were analyzed by SDS-PAGE of whole-cell proteins. Several strains with patterns identical to those of Weissella kimchii were isolated from green onion. On the basis of biochemical characteristics and 16S rDNA sequence comparisons, these strains were identified as Weissella kimchii, suggesting green onion as a major origin of Weissella kimchii found in kimchi.

• Journal of Life Science
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• v.18 no.10
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• pp.1331-1335
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• 2008

A Klebsiella pneumoniae WL-5 with the capability of decolorizing several recalcitrant dyes was isolated from activated sludge of an effluent treatment plant of a textile and dyeing industry. This strain showed a higher dye decolorization under static condition and color removal was optimal at pH 6-8 and $30-35^{\circ}C$. More than 90% of its color of Congo Red were reduced within 12 hr at $200\;{\mu}M$ dye concentration. Malachite Green, Brilliant Green and Reactive Black-5 lost over 85% of their colors at $10\;{\mu}M$ dye concentration, but the percentage decolorization of Reactive Red-120, Reactive Orange-16, and Crystal Violet were about 46%, 25%, and 13%, respectively. Decolorizations of Congo Red and triphenylmethane dyes, such as Malachite Green, Brilliant Green, and Crystal Violet were mainly due to adsorption to cells, whereas azo dyes, such as Reactive Black-5, Reactive Red-120, and Reactive Orange-16 seemed to be removed by biodegradation through unknown enzymatic processes.

• Korean Journal of Agricultural Science
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• v.40 no.4
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• pp.377-383
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• 2013

Premature-green rice is typically obtained by early harvest when culms of rice still appear green in color, and the rice and its food products have been considered as wellbeing foods. This study was carried out to determine the quality characteristics of cookies made from flour added with 10, 20, and 30% whole green rice powde r(WGRP) of two kinds of Hopum and Shinsun waxy rice. The quality characteristics of cookies, including pH, spread factor, color, hardness, and sensory properties, were estimated. WGRP with different levels of 10, 20, and 30% was added into powder for preparing cookies, and their quality properties were evaluated. The pH and hardness of the cookies increased, while spread factor showed highest added with 20% Hopum and Shinsun waxy rice. The color (L) of cookies decreased 20% added with Hopum and Shinsun waxy rice. The sensory properties of cookies was highest added with 20% Hopum and 10% Shinsun waxy rice. The result of this study suggest that addition of 20% Hopum and 10% Shinsun waxy rice are available rice cookies. It was concluded that WGRP may have a potential in bakery industry as a new food material.

• Journal of People, Plants, and Environment
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• v.24 no.6
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• pp.639-649
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• 2021

Background and objective: Various images from visual display terminals (VDTs) as well as living lighting are important parts of our daily life; thus, properly controlling the lighting environment - that is, illuminance, color temperature and good images from VDTs - can have a substantial effect on improving the mental health and work efficiency in everyday life. We examined electroencephalography (EEG) and heart rate variability (HRV) responses to various lighting conditions in 25 university students as they viewed images of a green landscape or traffic congestion. Methods: EEG was performed in darkness and when the room was illuminated with 10 different light-emitting diode (LED) color temperatures, while the EEG and HRV responses to green landscape or traffic congestion image stimuli were measured in darkness and during room illumination with three different LED color temperatures. Results: We found a significant difference between darkness and high LED illumination (400 lx) at 7 (CZ, F4, FZ, O1, O2, OZ, and T6) of 30 channels, while the alpha wave activity increased during darkness. In the second experiment, the green landscape image stimuli in the 30 lx-2600 K lighting condition elicited theta wave activity on the EEG, whereas the traffic congestion image stimuli under high LED illumination elicited high beta and gamma wave activities. Moreover, the subjects exhibited better stress coping ability and heart rate stability in response to green landscape image stimuli under illuminated conditions, according to their HRV. Conclusion: These results suggest that lower color temperatures and illumination levels alleviate tension, and that viewing green landscape image stimuli at low illumination, or in darkness, is effective for reducing stress. Conversely, high illumination levels and color temperatures are likely to increase tension and stress in response to traffic congestion image stimuli.

• Journal of the Korean Institute of Landscape Architecture
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• v.31 no.4
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• pp.1-12
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• 2003

The urban park provides a safe rest and leisure area, and offers the beauty of nature to counter the drearyness of urban space. It can provide benefits such as the reduction of environmental pollution, the regulation of the local climate, and it can also provide a safe area during times of disaster. However, there was no interest in urban park development and control in Korea during the economic boom of the mid 1960s. Furthermore, during the industrialization process, the population grew significantly in the cities and the cities' scales were noticeably extended; as a result of this, the living environment and the natural environment in the cities worsened. With rapid urbanization and industrialization, urban green area diminished, and it became necessary to organize the urban park system to improve quality of life. 45% of south korea's population lives in 6 cities, which is only 4% of Korea's land size. The Urban park system has to be considered in the urban planning process. Paris' urban green system can be a role-model for Korea's urban green development plan to function organically. Urban public park concepts have been used in Paris's urban planning since 1850. There were hardly any parks, gardens and squares for the public before the middle of the 19th century. For improving life-styles for the poor, Napoleon III strongly supported the development of green space systems in Paris by G.E. Haussmann. Napoleon III and Haussmann established and applied the urban green regulation within Paris urban planning. The purpose of this study is to investigate the green regulations Haussmann's Paris urban plan and urban green space system: and as a result of this, it can be an indicator for urban green space development in Korea.

• Food Science and Biotechnology
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• v.15 no.6
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• pp.838-843
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• 2006

The chemical processes involved in the formation of green pigment in crushed garlic cloves were investigated based on the principle of pink pigmentation in macerated onions. Intact greening and non-greening garlic cloves were either left untreated or heated at $90^{\circ}C$ for 3 min to inactivate enzyme activities. First, a colorless ether soluble compound referred to as color developer reacted with glycine (among all free amino acids) in garlic to form a second compound insoluble in ether. The latter compound then reacted with formaldehyde to yield the green colored pigment. Alliinase activity was necessary for the production of color developer and for the development of green pigment. In greening garlic that had been heat treated, green pigmentation did not proceed due to the heat-inactivation of alliinase, but the addition of alliinase solution into the garlic homogenates restored the pigmentation. However, this phenomenon was not observed in non-greening garlic with or without heat treatment. Finally, the mechanism of green pigment formation in crushed garlicis similar to that of pink pigment formation in macerated onions.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.1
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• pp.57-64
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• 2005

The effects of water extracts of green tea scented with lotus Nelumbo nucifera Gaertner flower on serum lipid concentrations were evaluated in rats. Forty-eight male Sprague-Dawley rats weighing l00±l0 g were divided into six groups and fed high fat diets for six weeks. Experimental groups were administered with following diets; Control diet, animal, plant high fat diet and control and high fat diets with 2% water extracts of green tea scented with lotus Nelumbo nucifera Gaertner flower. Tissue weights of liver, lung, stomach, heart, kidney and spleen of high fat diet exposed rats were reduced by water extracts of green tea scented with lotus Nelumbo nucifera Gaertner flower groups. The concentrations of serum triglyceride in rats fed the water extracts of green tea scented with lotus Nelumbo nucifera Gaertner flower were lower than those in other groups. The concentrations of total cholesterol in water extracts of green tea scented with lotus Nelumbo nucifera Gaertner flower group were lower than those in high fat diet groups. The concentrations of HDL-cholesterol in serum of the water extracts of green tea scented with lotus Nelumbo nucifera Gaertner flower groups were significantly higher than those of other groups. The levels of LDL-cholesterol in serum of the water extracts of green tea scented with lotus Nelumbo nucifera Gaertner flower groups were tended to be lower than those of other groups. GPT and GOT activities were decreased in water extracts of green tea scented with lotus Nelumbo nucifera Gaertner flower groups and than in the high fat group. LDH activity was lower in the water extracts of green tea scented with lotus Nelumbo nucifera Gaertner flower groups than in the high fat group. These results suggest that water extracts of green tea scented with lotus Nelumbo nucifera Gaertner flower groups may reduce elevated levels of serum lipid concentrations in rats fed high fat diets.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.4
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• pp.447-452
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• 2006

This study examined the growth and sensory characteristics of soybean sprout cultured at 25$\pm$1$^{\circ}C$ for 4 days with distilled water control and green tea extracted water (0.03% and 0.05%). The proximate composition of soybean sprout in the green-tea water was better than that of the control in ash, protein and fat, while the soybean sprout was especially higher in 0.05% green-tea water. The contents of vitamin C and $\beta$-carotene were higher in soybean sprout in green-tea water than the control. The total free amino acids composition of soybean sprout in green-tea water was better than that of the control, with the highest being obtained in soybean sprout in 0.03% green-tea water. Antioxidative activity was assayed by DPPH radical scavenging ability with spectrophotometer at 514 nm. The soybean sprout in green-tea water was higher than control. The amylase activity of the soybean sprout increased steadily during the first 4 days and that of the control was higher than soybean sprout in green-tea water. The proteinase of soybean sprout steadily increased during 4 day culture. Furthermore, the proteinase activity of soybean sprout in green-tea water was higher than that of the control up to 2 days. Whereas after 3 days, it was the highest in 0.03% green-tea water and then decreased remarkably in 0.05% green-tea water.

• Journal of Life Science
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• v.14 no.1
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• pp.21-25
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• 2004

To identify genes involved in the decolorization of both crystal violet and malachite green, we isolated random mutants generated by transposon insertion in triphenylmethane-decolorizing bacterium, Citrobacter sp. The resulting mutant bank yielded 14 mutants with complete defect in color removal capability of both crystal violet and malachite green. Southern hybridization with a Tn5 fragment as a probe showed a single hybridized band in 5 mutants and these mutants appeared to have insertions at different sites of the chromosome. Tn5-inserted genes were isolated and the DNA sequence flanking Tn5 was determined. From comparison with a sequence database, putative protein products encoded by cmg genes were identified as follows. cmg 2 is MaIC protein in maltose transport system; cmg 6 is transcriptional regulator (LysR-type): cmg 12 is a putative oxidoreductase. The sequences deduced from two cmg genes, cmg 8 and cmg 11, showed no significant similarity to any protein with a known function. Therefore, these results indicate that these two cmg genes encode unidentified proteins responsible for decolorization of both crystal violet and malachite green.