• Korean Journal of Microbiology
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• v.27 no.4
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• pp.357-365
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• 1989

Induction conditions for autolysis and autoplast formation of thermophilic Clostridium thermohydrosulfuricum were studied. The cells in the initial exponential growth phase were well autolysed in Tris-HCl buffer or inorganic buffers containing univalents, such as $K^{+}$ and $Na^{+}$ , and chemicals such as cysteine-HCl, sorbitol and glycerol. Meanwhile, autolysis induction was slightly inhibited by divalents, such as $Mg^{2+}, Mn^{2+}, Ca^{2+}, Ni^{2+}$, and strongly by divalents, such as $Fe^{2+}, Cu^{2+}$ and citric acid. The autolysis was stimulated when the cells were grown in the medium containing ampicillin that inhibites cell wall synthesis, meanwhile, it was slightly inhibited by nucleic acids and protein synthesis inhibitors. The optimal pH and temperature for the induction of autolysis were 7.5 and $60^{\circ}C$, respectively. On the other hand, the cells were autoplasted without lysozyme treatment during autolysis due to the stabilization of protoplasmic membrane in the presence of divalents such as $Mg^{2+}, Mn^{2+}, Ca^{2+}, Ni^{2+}$. Autoplast formation was mostly induced at $37^{\circ}C$ in 50mM Tris-HCl buffer (pH 7.5) containing 20 mM $MgCl^{2}$ and 0.3 M glycerol, and in the late exponential growth phase growing cell.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1345-1349
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• 1998

The flavor constituents and functionality of small kingfish were studied as affected by two stage enzyme hydrolysis (TSEH). Total free amino acid contents in water extract, autolytic extract and TSEH of small kingfish were 541.3 mg%, 8,245.3 mg% and 6,636.6 mg%, respectively. Major free amino acids in TSEH were hydroxyproline, glutamic acid, proline, leucine, phenylalanine, lysine, arginine. As for nucleotides and other bases, IMP, TMAO and total creatinine were principal components in TSEH. And the major inorganic ions in TSEH were Na, K, P, Cl and $PO_{4}$. Also TSEH of small kingfish revealed very higher Angiotensin-I converting enzyme inhibition effect than those of water and autolytic extract.

• Journal of agriculture & life science
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• v.43 no.6
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• pp.95-103
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• 2009

To develop natural intermediate flavoring substances, optimal hydrolysis conditions and taste compounds for two step enzyme hydrolysate(TSEH) using Grass puffer(Takifugu niphobles) were investigated. The optimal conditions for TSEH method were revealed in temperature at $55^{\circ}C$ 3 hour digestion with Alcalase (pH 7.5) at the 1st step and 2 hour at $45^{\circ}C$ digestion with Flavourzyme(pH 6.0~6.5) at the 2nd step. TSEH method was superior to hot-water extraction on the aspect of yield, nitrogen contents and organoleptic taste quality such as umami and control of bitter taste formation. In taste active-components in Glass puffer TSEH, total free amino acid content was 4,502 mg%, major free amino acids were Pro, Leu, Lys, Hypro, Tau, Arg, Phe, Ala, Glu and Val in ordor. As for nucleotides, IMP(372 mg%) was the principal component and also contents of TMAO, total creatinine, and betaine were 43, 278 and 41 mg% in Glass puffer TSEH, respectively. The major inorganic ions in TSEH were Na(949 mg%), K(222 mg%), Cl(1,180 mg%) and $PO_4$(1,081 mg%).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.6
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• pp.799-805
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• 1998

In present paper, we examined the flayer constituents and functionality of two stage enzyme hydrolysates (TSEH) of purplish clam and oyster, and also examined reappearance of oyster flavors through repreparation of individual flayer constituents. Total free amino acid contents in TSEH was $1943.0mg\%$ for purplish clam and was $5066.2 mg\%$ for oyster, respectively, Major free amino acids in purplish clam extracts were taurine, glutamic acid, glycine, alanine, Iysine and arginine, and in oyster extracts were taurine, asparagine, glutamic acid, valine, leucine, alanine, Iysine and arginine. As for nucleotides and related compounds, AMP was the principal component though small amounts in TSEH of purplish clam and oyster, and also contents of TMAO, total creatinine, and betaine were $41.2 mg\%,\;35,9 mg\%$ and $220.9 mg\%$ for that of purplish clam and $3.51 mg\%,\;33.4 mg\%$ and $380.9 mg\%$ that of oyster, respectively. The major inorganic ions in TSEH of both samples were Na, K, P, Cl and $PO_4$, and major non-volatile organic acid was succinic acid. The TSEH of purplish clam and oyster revealed very higher inhibition effect ($84.1\%,\;77.0\%$) in ACE inhibition than that ($0\~44.7\%$) of water and autolytic extract. A synthetic oyster extract prepared from pure chemicals on the basis of the analytical data on the TSEH, satisfactorily reproduced the taste of the natural extract except for a slight lack of mildness and odor. From the omission test the major taste compounds of oyster extract were free amino acid and inorganic ions. The quaternary ammonium bases, nucleotides and related compounds seemed to net an auxiliary role in taste of that.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.759-768
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• 2005

The study was designed to estimate the in vitro rumen by-pass rate of both chromium methionine chelate as an organic supplement and $ClCl_3$ as an inorganic supplement. Rumen by-pass rates of the supplements were evaluted by comparing ruminal metabolites in rumen fluid and Cr and methionine contents in the body of ruminal microorganism. For in vitro digestion examination, basic nutrients for ruminal microbes were supplied with 7g(DM) of feed, 2g of rice straw, and 2g of corn silage per each incubation jar. Three treatments including Control(no supplementation of Cr), T1(1000ppb supplementation of $ClCl_3$) and T2(chromium methionine chelate supplementation equivalent to 1000ppb of Cr content) were prepared with five replications per each treatment. pH of T2 was lower than that of Control and T1 regardless of incubation time. Ammonia content was higher in T2 than in Control and T1 during first 6 hours of incubation. However, the ammonia content in Control was remained low after 6 hours. Total volatile fatty acids(VFA) content in control was increased constantly as incubation time was extended. Therefore, VFA content in T1 and T2 were significantly lower (P<0.05) than those of Control. Dry matter recovery rate by ruminal microorganism was the lowest in T1, however ruminal microbial population was increased most efficiently in T2 during 12 hours of in vitro incubation. Cr concentrations in the body of ruminal microbes were not different(P>0.05) between Control and T2, but it was significantly high in T1(P<0.05). Contents of methionine and cystine in ruminal microbes also were not different between Control and T2(P>0.05), but it was relatively low in T1. Based on the above results, the chromium methionine chelate was believed to by-pass rumen and could remain intact until it reaches small intestine compared to inorganic chromium. This results implies that chromium methionine chelate could be more effective to function in the small intestine of ruminant animals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1398-1406
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• 2004

To develop the new type of salt-fermented seafoods, the salt-fermented oysters in olive oil (product SO) were manufactured, and food components and quality characteristics of product SO were examined. The optimum processing condition for product SO is as follows. The raw oyster with no shell was washed off with 3% saline solution. Then dewatered, and dipped in the brine-salting solution made up with saturated saline solution and oyster sauce (2 : 1 v/v) mixture added 1% sodium erythorbic acid and 0.2% polyphosphate. After salt-fermentation it ripened by brine salting at 5$\pm$1$^{\circ}C$ for 15 days. Then dried at 15$^{\circ}C$ for 4 hours with cool-air, and packed in No. 3B hexahedron type can. Finally, poured with olive oil and seamed it by double-seamer. The moisture, crude protein, crude ash and volatile basic nitrogen contents of the product SO were 61.6%, 12.0%, 16.3% and 34.3 mg/100 g, respectively. In taste-active components of the product SO, total amount of free amino acids is 2,335.4 mg/100 g and it has increased by 50% overall during salt-fermentation 15 day. Taurine, glutamic acid, proline, glycine, alanine, $\beta$-alanine and lysine were detected as principal free amino acids. The contents of inorganic ions were rich in Na and K ion, while the amounts of nucleotide and its related compounds and other bases except betaine were small. From the results of this research, the product SO had a superior organoleptic qualities compared with conventional oyster product, and could be reserved in good conditions for storage 90 days at room temperature.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.5 no.3
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• pp.179-188
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• 2007

In this work $^{14}C\;and\;^3H$ distribution characteristics of spent resins from nuclear power plants(NPPs), pressurized water reactors(PWRs), was investigated. It was found that the recovery percent of $^{14}C$ by the wet oxidation-acid stripping was $81%{\sim}100%$ for the added activity range of $^{14}C,\;0.72\;Bq{\sim}460\;Bq$, and it was not affected by the kinds of stripping acids, 3N-HCl, $3\;N-HNO_3\;and\;3\;N-H_2SO_4$. And the recovery percent of $^3H$ by distillation using the same apparatus was $81%{\sim}101%$ for the added activity range of $^3H,\;0.60\;Bq{\sim}435\;Bq$. Among the tested stripping acids, 3\;N-HCl, $3\;N-HNO_3\;and\;3\;N-H_2SO_4$, only the trapped $^3H$ solution by distillation in $3\;N-H_2SO_4$ was compatible with the 3H scintillator, Ultimagold XR. Neither of the $^{14}C\;and\;^3H$ trapping solutions from the spent ion exchange resin samples by the wet oxidation-3 $N-H_2SO_4$ stripping contained gamma nuclides. However, some gamma nuclides, $^{60}Co,\;^{134}Cs,\;^{137}Cs\;and\;^{54}Mn$, were found in the trapped $^3H$ solutions of the spent resins by the wet oxidation-3 N-HCl stripping. It was the same for the $^3H$ trapping solutions of the spent resins by Sample Oxidizer(PACKARD MODEL 307). Meanwhile only two nuclides, $^{134}Cs,\;and\;^{134}Cs$, were found in the $^{14}C$ trapping solutions of the spent resins by Sample Oxidizer(PACKARD MODEL 307). It was found that most of the $^{14}C$ in the spent resins existed as inorganic carbon form, more than about 70% of the total $^{14}C$ content. Among the analyzed 30 spent ion exchange resin samples, the average concentration of $^{14}C$ and $^3C$ for the high radioactive samples, 8 samples, was $19000\;Bq/g{\pm}41000\;Bq/g,\;670\;Bq/g{\pm}460\;Bq/g$ and that for the low radioactive samples, 22 samples, was $4.2\;Bq/g{\pm}4.3\;Bq/g,\;6.0\;Bq/g{\pm}5.3\;Bq/g$, respectively. And the average $^{14}C/^3H$ ratio for the high radioactive samples, was higher, 28, than that of low radioactive samples, 0.70. Some linear relationship trend was found between the activity concentrations of $^{14}C\;and\;^3H$.

• Analytical Science and Technology
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• v.33 no.1
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• pp.33-41
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• 2020

Wet precipitation samples were collected in Jeju City and Mt. Halla-1100 site (a site at an altitude of 1100 m on Mt. Halla) during 2011-2013, and their major ionic species were analyzed to examine the chemical composition and characteristics. A comparison of ion balance, electric conductivity, and acid fraction of precipitation revealed correlation coefficients in the range of r = 0.950~0.991, thereby implying the high quality of analytical data. Volume-weighted mean pH and electric conductivity corresponded to 4.86 and 25.5 µS/cm for Jeju City, and 4.98 and 15.1 µS/cm for Mt. Halla-1100 site, respectively. Ionic strengths of the wet precipitation in Jeju City and Mt. Halla-1100 site corresponded 0.3 ± 0.5 and 0.2 ± 0.2 mM, respectively, thereby indicating that more than 30 % of total precipitation was within a pure precipitation criteria. The precipitation with a pH range of 4.5 - 5.0 corresponded to 40.8 % in Jeju City, while the precipitation with a pH range of 5.0 - 5.5 corresponded to 56.9 % in Mt. Halla-1100 site, thereby indicating slightly more weak acidity than that in Jeju city. The volume-weighted mean concentration (µeq/L) of ionic species was in the order of Na⁺ > Cl^- > nss-SO₄^2- > NO₃^- > Mg²⁺ > NH₄⁺ > H⁺ > nss-Ca²⁺ > PO₄^3- > K⁺ > CH₃COO^- > HCOO^- > NO₂^- > F^- > HCO₃^- > CH₃SO₃^- at Jeju City area, while it corresponded to Na⁺ > Cl^- > nss-SO₄^2- > NO₃^- > NH₄⁺ > H⁺ > Mg²⁺ > nss-Ca²⁺ > PO₄^3- > CH₃COO^- > K⁺ > HCOO^- > NO₂^- > F^- > HCO₃^- > CH₃SO₃^- at Mt. Halla-1100 site. The compositions of sea salts (Na⁺, Cl^-, Mg²⁺) and secondary pollutants (NH₄⁺, nss-SO₄^2-, NO₃^-) corresponded to 66.1 % and 21.8 %, respectively, in Jeju City and, 49.9 % and 31.5 %, respectively, in Mt. Halla-1100 site. The acidity contributions in Jeju City and Mt. Halla-1100 site by inorganic acids, i.e., sulfuric acid and nitric acid, corresponded to 93.9 % and 91.4 %, respectively, and the acidity contributions by organic acids corresponded to 6.1 % and 8.6 %, respectively. The neutralization factors in Jeju City and Mt. Halla1100 site by ammonia corresponded to 29.8 % and 30.1 %, respectively, whereas the neutralization factors by calcium carbonate corresponded to 20.5 % and 25.2 %, respectively. From the clustered back trajectory analysis, the concentrations of most ionic components were higher when the airflow pathways were moved from the continent to Jeju area.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.3
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• pp.366-370
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• 2007

Wild grapes contain various organic acids, vitamins, and inorganic salts compared to other various fruits. Their anthocyanin compounds are also known to have excellent effects in preventing cancers and heart diseases. Wild grapes are supposed to be a superior material for wine fermentation. This study was performed for searching optimum conditions for producing wild grape wines to improve their quality and taste. Four wild strains were isolated from Muscat Bailey A, ‘Kyoho’ grapevine, and wild grapes. For wild grape wine production, an optimum initial sugar concentration was $24^{\circ}Brix$ and an optimum temperature was $24^{\circ}C$. Sensory characteristics of the wild grape wine were evaluated for incense, sour taste, astringency, and sweet taste. Quality properties of the wild grape wine produced under the optimized fermentation conditions were analyzed. Total sugar, polyphenol contents, and acidity of the wild grape wine were 50.00 mg/mL, 25.30 mg/mL, and 0.95%, showing higher value than those of commercial grape wines. Amino acids, tannins, alcohol contents, and pH were 1.80 mg/mL, 1.88 mg/mL, 12%, and 3.59, respectively. The optimum fermentation conditions can be used to improve quality of the wild grape wine.

• Korean Journal of Plant Resources
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• v.9 no.3
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• pp.230-238
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• 1996

The experiment was carried out to find aromatic constituent composition of Codonopsis lanceolata species grown in the native(Mt. lrwol, Youngyang, Kyungpuk Province) and the cultivated(Andong, Kyungpuk Province) areas from 1994 to 1995. The results were as follows : Air temperature and soil temperature at the native area were lower to $2{\sim}3^{\circ}C$, and to $2^{\circ}C$ than the cultivated area. Organic matter contents of plant grown at the native area higher than that of plants at the cultivated area by 4.8%. Crude protein content was higher in plant grown at native area than the plant grown in wild area but in case of crude saponin, plants grown at wild area was higher than that of native area. For inorganic element contents. K content is much higher than in the domesticated area as compared with wild area above ten over. And other elements such as Cu, Mn, Na and Mg were not remarkably different in contents. In the free amino acid compositions, argine was highest compared with other free amino acids, and Arginine content was higher in dometicated area. Recovery yield of essential oil of wild species grown at the cultivated showed 0.005%, but domesticated species was 0.004%. But both species at the native area were the same by 0.004%. Although composition of aromatic constituents in the two areas and species varied, total aromatic constituent was 21 kinds. Most aromatic constituents were aliphatic alcohols such as 1-hexanol, eis-3-hexanol, and trans-2-hexanol occupied by approximately 90% over. But three constituets as amylalcohol, furfuryl acetate, and 2-methoxy-4-vinyl phenol(MVP) were detected only in domesticated species.