• Applied Microscopy
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• v.38 no.4
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• pp.307-314
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• 2008

Hydrophytes such as Spirodela polyrhiza form dormant turions to withstand cold winters. The turion is an anatomically distinct structure from which a vegetative frond arises later during germination. The turions sink to the bottom of the pond when temperatures drop and remain there throughout the winter. In the spring, they float to the surface and germinate into a new frond from the turion primordium. Unlike fronds, turions are known to possess small aerenchyma, starch grains, and relatively dense cytoplasm. These features allow the turions to survive the cold winter season at the bottom of the pond. Spirodela polyrhiza has been investigated previously to a great extent, especially in its physiological, biochemical and ecological attributes. However, a little is known about the structural features of the frond and turion during turion development. Thus, the aim of the present study was to reveal the structural characteristics of the frond and turion with regard to tissue differentiation, aerenchyma development, starch distribution, and ultrastructure, with the use of electron microscopy. A moderate degree of mesophyll tissue differentiation was found in the frond, whereas the turion did not exhibit such differentiation. Within the frond tissue, approximately $37{\sim}45%$ of the cellular volume was occupied by a large aerenchyma, but only $9{\sim}15%$ was taken up by the aerenchyma in the turion. The turion cells, especially those of the turion primordium, were derived from frond cells, and contained cytoplasm. Their cytoplasm was densely packed with plastids, mitochondria, endoplasmic reticulum, Golgi bodies, and microtubules. Plasmodesmata were also well developed within these cells. The most striking feature observed was the distribution of starch grains within the plastids of turion cells. Before the turion sank to the bottom of the pond, a considerable amount of starch accumulated in the plastid stroma. The starch grains dissolved when temperatures rose in the spring, and this promptly provided the nutrients which the primordium needed for turion germination. The turion therefore, was an appropriate dormant structure for free-floating, reduced hydrophytes like Spirodela polyhriza due to its small aerenchyma and large starch grains that aided in the purpose of sinking below the surface of the water to survive cold winters. The new fronds that arose from such turions grew rapidly in the spring, beginning the new life cycle.

• Journal of Embryo Transfer
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• v.21 no.3
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• pp.263-271
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• 2006

The purpose of this study was undertaken to compare ability of frozen-thawed sperm characteristics between two strains (miniature pig and Duroc). The semen was collected by gloved-hand method into a pre-warmed ($37^{\circ}C$) thermos bottle. The semen was diluted with same volume extender and added to LEY solution for freezing. The diluted semen was placed in 0.5 ml straws, and freezing was initiated by exposing the straws to liquid nitrogen ($LN_2$) vapours for 10 min before placing them into $LN_2$ for cryopreservation. The frozen-semen straw were thawed at 20, 37 and $50^{\circ}C$ for 1 min, 45 sec and 10 sec within water-bath. The semen sample were evaluated at 0, 3, 6, 9, and 12 h after incubation at $37^{\circ}C$ for analysis of sperm ability. Abnormality of spermatozoa in miniature pig was significantly (p<0.05) higher than that in Duroc at 0, 9 and 12 h of post-thawing incubation after frozen-thawing. The percentage of F-patterned spermatozoa in miniature pig was significantly (p<0.05) lower, while the percentage of AR (acrosome reacted spermatozoa) pattern was higher in the miniature than in the Duroc. On the other hand, there was no significant difference in the viability of spermatozoa thawed at different temperature ($20^{\circ}C\;and\;37^{\circ}C$) between two species, but the viability in miniature pig was higher (p<0.05) than in Duroc when sperm was thawed at $50^{\circ}C$. In conclusion, this study suggest that suitable freezing method for miniature pig semen is required for increasing post-thawing viability and fertilization capacity.

• Journal of Bio-Environment Control
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• v.11 no.4
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• pp.151-156
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• 2002

Root zone cooling, such as soil or nutrient solution cooling, is less expensive than air cooling in the whole greenhouse and is effective in promoting root activity, improving water absorption rate, decreasing plant temperature, and reducing high temperature stress. The heat transfer of a soil cooling system in a plastic greenhouse was analyzed to estimate cooling loads. The thermal conductivity of soil, calculated by measured heat fluxes in the soil, showed the positive correlation with the soil water content. It ranged from 0.83 to 0.96 W.m$^{[-10]}$ .$^{\circ}C$$^{[-10]}$ at 19 to 36％ of soil water contents. As the indoor solar radiation increased, the temperature difference between soil surface and indoor air linearly increased. At 300 to 800 W.m$^{-2}$ of indoor solar radiations, the soil surface temperature rose from 3.5 to 7.$0^{\circ}C$ in bare ground and 1.0 to 2.5$^{\circ}C$ under the canopy. Cooling loads in the root zone soil were estimated with solar radiation, soil water content, and temperature difference between air and soil. At 300 to 600 W.m$^{-2}$ of indoor solar radiations and 20 to 40％ of soil water contents,46 to 59 W.m$^{-2}$ of soil cooling loads are required to maintain the temperature difference of 1$0^{\circ}C$ between indoor air and root zone soil.

• Journal of Life Science
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• v.25 no.5
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• pp.496-506
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• 2015

This study explored adequate water temperature ranges for maintaining stable water quality in a biofloc- based zero-water exchange culture system. Five experimental tanks with the following temperatures were set up: 10℃, 15℃, 20℃, 25℃, and 30℃. First, a biofloc-based culture system was developed in the experimental tanks; then, the tanks were stocked with goldfish and went without a water exchange for 60 days. Conditions for developing a biofloc-based culture system and stable water quality in low concentrations of inorganic nitrogen compounds at 10℃, 15℃, 20℃, 25℃, and 30℃ were maintained after 17, 26, 43, 68, and 78 days, respectively. Beginning from when the goldfish were stocked in the biofloc-based culture tanks, concentrations of $NH_4{^+}-N$ remained constant and at low levels at 10℃ and 15℃, but they showed a gradual increase at 20℃, 25℃, and 30℃. Concentrations of $NO_2{^-}-N$ and $NO_3{^-}-N$ at 10℃ and 15℃ did not remain at low levels and immediately increased. While $NO_2{^-}-N$ concentrations at above 20℃ remained constant and stable at relatively low levels, $NO_3{^-}-N$ concentrations showed a gradual increase. Conditions of 15℃ and below could not maintain low and stable concentrations of $NO_2{^-}-N$. In the pH range of 4.0 to 6.0, $NH_4{^+}-N$ concentration decreased as the pH rose. However, there was no correlation between pH and $NH_4{^+}-N$ concentration in the pH range of 6.0 to 8.0. These results indicate that pH levels should be kept at pH 6.0 and above to maintain a low and stable concentration of $NH_4{^+}-N$ at above 20℃.

• Korean Journal of Microbiology
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• v.52 no.1
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• pp.98-109
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• 2016

The study was aimed to investigate the mixing ratio of kiwi and persimmon juices for the production of good quality wine by Saccharomyces cerevisiae Y28. Firstly, the optimum condition of rapidase treatment for the kiwi and persimmon juices was established, thereafter various mixing ratio (10:0, 9:1, 8:2, 7:3, 6:4, 5:5) of kiwi and persimmon was investigated regarding physiochemical properties and flavor compounds of wine. As the result, the optimum conditions were obtained as 0.3% rapidase for 1 h in kiwi and 0.3% rapidase for 3 h in persimmon. According to higher ration of persimmon, the pH of wines increased from 3.69 to 3.77, while the acidity of wines decreased from 2.07% to 1.51% at 14 days fermentation. The ranges of brix and reducing sugar in wines were decreased which ranges around 9.6 to 8.8 and 6.07 to 6.90 g/L, respectively, after fermentation. Major organic acid in wines were identified as tartaric acid, malic acid, and citric acid. A small amount of free sugar such as sucrose and glucose were detected in wines, but fructose was completely absent. The soluble phenolic contents were decreased that ranges around 1.00 to 1.25 g/L, in contrast, browning degree were increased ranges around 0.212 to 0.412 after fermentation. The major flavor components were identified as ethyl acetate and hydrazine, and 1,1-dimethyl. Importantly, phenylethyl alcohol was detected from the all wines that have a typical rose like flavor. But sensory test results and preference of kiwi-persimmon (7:3) mixing wine was better than the other wines.

• Journal of Acupuncture Research
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• v.18 no.6
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• pp.171-187
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• 2001

Objective : Moxibustion has been proved efficacious for many diseases, but isn't widespread in the clinics due to a danger of skin burning, the smoke produced while burning a moxa combustion and so on. Therefore, another type of moxa that can be resolved these troubles is required. To improve the effect of moxibustion and develop the new thermal stimulating treatment, the performance of commercial moxibustion widely used are studied systematically and found out quantitatively. Methods : We have selected two types (small-size moxa A(sMA), small-size moxa B (sMB)) among small-size moxaes used widely in the clinic. We examined combustion time, various temperatures, temperature gradient in each period during a combustion of moxa. Results : 1. The combustion time in the preheating period appeared somewhat longer in sMA than in sMB. 2, The combustion time in the heating period appeared longer in sMA by 26% than in sMB. 3. The average temperature in the heating period was $37.6{\sim}37.8^{\circ}C\;in\;sMA\;and\;36.2{\sim}36.8^{\circ}C$ in sMB and the maximum temperature measured at a center of contact surface in sMA was $48.6^{\circ}C$, higher by over $2.8^{\circ}C$ than that of sMB moxibustion. 4. The average ascending temperature gradient in the heating period was $0.08{\sim}0.1^{\circ}C/sec$ in both moxaes, and the average ascending temperature gradient of heating period in sMB appeared larger. The maximum ascending temperature gradient appeared higher in sMB, and the time reaching maximum ascending temperature gradient appeared much earlier in sMA than in sMB. 5. The combustion time in the retaining period was around 100 sec in sMA and around 275 sec in sMB. 6. The average temperature in the retaining period was $42.2{\sim}46.0^{\circ}C\;in\;sMA\;and\;39.3{\sim}41.4^{\circ}C/sec$ in sMB. The minimum temperature in the retaining period was over $38.80^{\circ}C$ in sMA but just $34.7^{\circ}C$ in sMB. 7. The average descending temperature gradient in sMA was $-0.050{\sim}0.067^{\circ}C/sec$ and in sMB was $-0.030{\sim}0.037^{\circ}C/sec$ 8. The combustion time in the cooling period appeared longer over two times in sMA than in sMB, and the time which the cooling period (minimum temperature) finished at appeared later in sMB by 55 sec. 9. We classified the combustion process that the measured temperature rose over body heat($37^{\circ}C$) into the effective combustion period. The effective combustion time was 233.3 sec in sMA and 300.4 sec in sMB respectively, and was longer by about 29% in sMB. The average temperature and maximum temperature in the effective combustion time appeared higher in sMA. The time taken until the maximum temperature was reached was 225.1 sec in sMA and 244.5 sec in sMB, faster by about 20 sec in sMA. The maximum ascending temperature gradient during the effective combustion period appeared larger about 1.4 times in sMB, but the time when the maximum ascending temperature gradient happened was faster in sMA. Conclusion : It appears that sMB, compared with sMA, is proper if necessary to apply the long time and weak stimulus, because of the gentle stimulus during the relatively longer time. In contrast, sMA that the symmetrical combustion happened is proper if necessary to apply the short time and strong stimulus.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.72-85
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• 2015

This study was conducted to examine the quality characteristics of radish pickle added with different amounts of white wine (0, 3.75, 7.24, 10.48, and 13.50%), stored for 0, 1, 2, 3, and 4 weeks. The sugar content of the pickle solution decreased significantly(p<0.001) as the concentration of white wine increased, and decreased significantly(p<0.001) as the period of storage lengthened. The pH value of the pickle solution increased significantly(p<0.001) as the concentration levels of white wine rose. And a period storage decreased significantly(p<0.001) during the period of storage from week 0 to week 4 [makes no sense; recommend deletion]. The L-value of the solution increased significantly(p<0.001) with increasing concentrations of white wine, while the a-value and b-value both decreased. In addition, the L-value of radish pickle decreased significantly(p<0.001) as white wine concentrations increased, while the a-value and b-value increased. The hardness of the radish pickle increased significantly(p<0.001) when white wine concentrations were increased after 1 week. Hardness decreased significantly(p<0.001) during the period of storage. According to the results of sensory tests, appearance, taste, and overall preference were higher in the 30% additional sample[I can't find what this refers to]. These results are expected to be useful in producing radish pickle of optimal quality and to contribute to the development of various foods and the advancement of the food industry.

• Microbiology and Biotechnology Letters
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• v.40 no.3
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• pp.250-260
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• 2012

In the present study, the antioxidative and antibacterial activities of Artemisia princeps Pampanini (A. princeps Pamp.) extract were investigated. The ethyl acetate fraction of A. princeps Pamp. showed the most prominent free radical (1,1-diphenyl-2-picrylhydrazyl, DPPH) scavenging activity ($FSC_{50}=12.27{\mu}g/mL$). Reactive oxygen species (ROS) scavenging activities ($OSC_{50}$) of A. princeps Pamp. extract on $Fe^{3+}-EDTA/H_2O_2$ systems were investigated using a luminol-dependent chemiluminescence assay. The ethyl acetate fraction of the extract ($OSC_{50}=0.33{\mu}g/mL$) had a 5 times greater ROS scavenging activity than L-ascorbic acid ($1.50{\mu}g/mL$), known as a water soluble antioxidant. The cellular protective effects of fractions of A. princeps Pamp. on the rose-bengal sensitized photohemolysis of human erythrocytes were examined. The aglycone fraction of extracts suppressed photohemolysis in a concentration dependent manner. The inhibitory effects of A. princeps Pamp. extract on tyrosinase were investigated to assess their whitening efficiency. The ethyl acetate fraction demonstrated a 7 times higher tyrosinase inhibitory effect ($IC_{50}=29.20{\mu}g/mL$) than albutin, known as a whitening agent. The antibacterial activity of ethyl acetate fractions against various normal skin flora were measured. The results showed that the antibacterial activity of the fraction was the highest on Staphylococcus aureus, Bacillus subtilis, and Propionibacterium acnes. Antioxidant substances were isolated and purified from the ethyl acetate fractions. Eupatilin and jaceosidin were identified. These results indicate that the extract/fractions of A. princeps Pamp. can function as antioxidant and/or antibacterial agents for the skin.

• Journal of Veterinary Clinics
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• v.10 no.1
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• pp.111-130
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• 1993

Lead toxicity was evaluated in forty-five cats on a balanced diet, Treated with 0(control), 10, 100(low), 1, 000, 2, 000, and 4, 000(high) ppm of lead acetate orally on a body weight basis. The objectives were to establish toxic dosage level of leaf in cats, to characterize changes in behavior and clinical pathology, and to demonstrate what blood lead concentrations correlate with the known dosages of lead. Some high dose cats showed projectile vomiting, hyperactivity, and seizures. The growth rates did not appear to be altered in any of the dosed groups. Normal blood lead concentration in cats were lower than that of humans, dogs, and cattle. Blood lead concentrations of 3 to 20$\mu\textrm{g}$/100$m\ell$ could be termed a 'subclinical' range in the cat. Clinical lead toxicity in cats may have blood lead concentrations ranging 20 to 120$\mu\textrm{g}$/100$m\ell$. Zinc protoporphyrin concentrations were proportional to lead dosages and a significant ZPP elevation, greater than 50$\mu\textrm{g}$/100$m\ell$, may be indicative of clinical lead toxicity. The enzyme aminolevulinic acid dehydratase showed an inverss dose response relationship for all lead dosages and a significant ZPP elevation, greater than 50$\mu\textrm{g}$/100$m\ell$, may be indicative of clinical lead toxicity. The enzyme aminolevulinic acid dehydratase showed an inverse dose response relationship for all lead dosages and appears to be a good indicator of lead exposure in cats. Urinary aminolevuliruc acid concentrations generally increased with lead dosage, but individual values varied. Hair lead concentrations rose proportionately to lead dosages. Lead at least in high doses appears to inhibit chemotactic activity of polymorphonuclear cells and monocytes. No consistent dose response relationships were observed in hemoglobin, RBC, WBC, neutrophil, lymphocyte, monocyte, and eosinophil counts. There were no consistent dose related changes in total protein, plasma protein, BUN, and ALT values. Reticulocyte counts did not increase significantly in most lead dosage levels, and are probably of little value in diagnosing lead toxicity in cats. The fact that no significant changes were found in nerve conduction velocities may support that there was no segmental demyelination resulting from lead ingestion. The lethal dose in cats appear to range from 60 to 150mg/kg body weight. A reliable diagnosis of lead poisoning can be made utilizing blood lead, ZPP, and ALAD, and hair lead.

• Journal of Plant Biotechnology
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• v.38 no.3
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• pp.221-227
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• 2011

This study was carried out to determine optimal medium conditions for mass propagation by bioreactor culture of ever-bearing strawberry (Fragaria ${\times}$ ananassa D.). Two different type of nitride were that mixed $NH_4NO_3$ and $KNO_3$ or added $KNO_3$ only. And nitride concentrations were at the 4 levels of $1/2{\times}$, $1{\times}$, $2{\times}$ and $3{\times}$ that was included $NH_4NO_3$ and $KNO_3$. Sucrose content ranged at 3 levels of $10g{\cdot}L^{-1}$, $20g{\cdot}L^{-1}$ and $30g{\cdot}L^{-1}$ and medium pH were at the 3 levels of 4.6, 5.6 and 6.6. In bioreactor culture, medium that are included $NH_4NO_3$ and $KNO_3$ together in MS medium was suitable for mass propagation. Medium EC rose rapidly when the nitride concentration was increased. For that reason, plantlet growth was inhibited. Shoots of nitride $1/2{\times}$ concentration was 10.8 ea and $1/2{\times}$ concentration was suitable for shoot propagation. Fresh weight of sucrose $30g{\cdot}L^{-1}$ was 3,101 mg which was heaviest and aerial and ground part were higher than the other concentration. Shoots were increased in proportion to the increasing concentration of sucrose. In the pH condition, from pH 5.6 to 6.8 were appropriate for the optimum growth of aerial and ground part of plant. From the results, in bioreactor culture for mass propagation, MS medium was suitable $1/2{\times}$ concentration that was included $NH_4NO_3$ and $KNO_3$ together, and added $30g{\cdot}L^{-1}$ of sucrose, and then adjusted pH between 5.6 and 6.6.