• Korean Journal of Ecology and Environment
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• v.47 no.4
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• pp.247-257
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• 2014

The construction of eight large weirs in the Nakdong River, Korea, caused a decrease in the water flow velocity and several physical changes to the water environment. Here, changes in phyto- and zooplankton communities and water quality in the areas near the eight weirs were investigated from 2011 to 2013, and relationships between phytoplankton abundances and environmental factors were analyzed. Special emphasis was given to the succession patterns in algal abundance based on temperature fluctuations. At the eight weirs, 24 dominant species were found. The most abundant phytoplankton species was Stephanodiscus sp. (39.4% of dominant frequency). Cyanobacteria of the genus Microcystis dominated during the summer, with an dominant frequency of 8.5% and cell abundance ratio of 36.6%. Significant correlations were observed between temperature and abundance of eight of the main dominant species; seven species showed positive correlations with temperature. Stephanodiscus sp., however, showed a negative correlation with temperature (r=-0.26, p<0.01). In addition, this species showed a significant negative correlation with the dominant algal species-Aulacoseira granulata and Aphanizomenon flos-aquae, with the zooplankton Copepoda and with Cladocera. On the contrary, seven other dominant species of algae showed significant positive correlations with zooplankton. Thus, we showed that the seasonal succession of plankton communities in the Nakdong River was related to the water temperature changes.

• Korean Journal of Ecology and Environment
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• v.47 no.4
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• pp.282-291
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• 2014

This study was conducted to make distribution model of the Red-crowned Crane and the White-naped Crane according to the anthropogenic and natural factors affecting distribution of crane in Cheorwon, Korea. It was investigated that the impact power and its range of the indirect anthropogenic influence to feeding flock density in cranes from the road, residential area, military facilities, civilian control zone (CCZ), greenhouse and natural influence such as roosting site and available feeding area. Available feeding area is the most important factor for the crane's feeding site selection. The feeding flock density of the cranes near the residential area was lower than that of area far from the area, and tended to increase within 2.5 km distance. The increasing tendencies of feeding flock density from military facilities and high traffic volume road were similar, but the density in military facilities increased within 800 m, and the density from high traffic volume road increased within 2 km. These results suggested that residential area, military facilities and the road with high traffic volume had significant effect on foraging densities to the certain range. As the distance from the road with low traffic volume and roosting site increased, feeding flock density tended to decrease. The density of Red-crowned crane and White-naped crane inside the CCZ were respectively higher than those of outside the CCZ, especially for the Red-crowned crane. As a result, density of Red crowned cranes inside the CCZ was 5.2 times higher than that of outside, while that of white-naped cranes was 2.2 times bigger. If the density of greenhouse is lower than $40km^{-2}$, crane's feeding flock density in the low greenhouses density area was higher than that of high greenhouses density area. However, there was no difference in the feeding flock density if the density of the green houses is higher than $40km^{-2}$. The model for the Red-crowned Crane was related with available feeding area, distance from residential area, civilian control zone and distance from high traffic road. The model of the White-naped Crane was related with available feeding area, distance from roosting site and distance from lake. Finally, the estimated feeding flock density of cranes significantly correlated with density model according to the natural and anthropogenic factors.

• Journal of Life Science
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• v.8 no.5
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• pp.509-519
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• 1998

The effect of N-Nitrosodimethylamine(NDMA) on the glycoconjugates of rat lingual salivary gland was examined by prelectin histochemical methods. Sprague-Dawley rats weighing about 250-300g were divided into control and experimental groups. Each rat of experimental groups was administrated NDMA(17mg/kg) orally and sacrificed in 3, 6, 12, 24, 48, 72, 96 and 120 hours after NDMA administration. The regional differences and change of glycoco-njugates were elucidated by prelectin histochemical methods, such as periodic acid Schiff's(PAS) reaction, alcian blue (AB) pH 2.5, AB pH 0.4, AB pH 2.5-PAS, aldehyde fuchsin(AF) pH 1.7-AB pH 2.5 and high iron diamine(HID)-AB pH 2.5 staining. The major morphological changes in the von Ebner’s gland of NDMA administrated groups were withering and des-truction of serous acini, diminution and disappearance of cytoplasmic granules and vacuolation in cytoplasm of serous cells, and mucinous changes of duct epithelial cells. These changes were noted in NDMA administrated groups for 12 to 72 hours. In the lingual mucous gland of NDMA administrated groups, the major morphological changes were enlargement, fusion and destruction of mucous acini, loss of cytoplasmic granules and vacuolated generation in cytop-lasm of mucous cells, and mucinous change of duct epithelial cells. These changes were severe in NDMA administra-ted groups for 12 to 72 hours. In NDMA administrated groups of lingual von Ebner's gland for 12 and 72 hours, the neutral glycoconjugates be-come diminished remarkably compared to the control group. The decreased amount of neutral glycoconjugates tended to be gradually recovered from 96 hours group. The acidic glycoconjugates which were not detected in control group were found in a few serous cells of these gland of NDMA administrated groups for 6 to 48 hours and 120 ho-urs. The remarkable decrease of neutral and acidic glycoconjugates was observed in the lingual mucous glands 3, 24 and 48 hours after NDMA administration, and the striking decrease of acidic glycoconjugates was found in 72 hours groups. Among acidic glycoconjugates, sulfated glycoconjugates tended to decrease in NDMA administrated groups for 72 hours, while sialic glycoconjugates were increased in NDMA administrated groups for 3, 12 and 48 hours.

• Journal of Life Science
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• v.13 no.5
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• pp.596-603
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• 2003

Cells respond to an accumulation of unfolded proteins in the endoplasmic reticulum (ER) by increasing transcription of genes encoding molecular chaperones and folding enzymes. The information is transmitted from the ER lumen to the nucleus by intracellular signaling pathway, called the unfolded protein response (UPR). To obtain genes related to UPR from B. mori, the cDNA library was constructed with mRNA isolated from Bm5 cell lines in which N-glycosylation was inhibited by tunicamycin treatment. From the cDNA library, we selected 40 clones that differentially expressed when cells were treated with tunicamycin. Among these clones, we have isolated ATFC gene showing similarity with Hac1p, encoding a bZIP transcription factor of 5. cerevisiae. Basic-leucine zipper (bZIP) domain in amino acid sequences of ATFC shared homology with yeast Hac1p. Also, ATFC is up-regulated by accumulation of unfolded proteins in the ER through the treatment of ER stress drugs. Therefore we suggest that ATFC represents a major component of the putative transcription factor responsible for the UPR leading to the induction of ER-localized stress proteins.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.396-401
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• 2006

This study was performed to determine the quality characteristics of Jeung-Pyun with added tapioca flour. With increasing tapioca flour content, the moisture content of the product was decreased. The addition of tapioca flour increased the volume and symmetry compared to the control with no tapioca flour. The highest uniformity was shown by the 10% added group, but the differences were not significant. In the Hunter's value, the lightness of the control was higher than that of the group with added tapioca flour. Whereas the reverse was the case for the yellowness. With increasing tapioca flour content, the springiness, gumminess, cohesiveness, and chewiness of Jeung-Pyun were increased, and the hardness increased. In sensory evaluation cell uniformity and chewiness were the highest in the 20% added group. The hardness of the sense examination increasing with increasing tapioca floor content. The overall quality of Jeung-Pyun was the lowest in the 30% added group.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.577-583
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• 2000

The purpose of this study was to investigate the effectiveness of various quality preservative treatments for extending shelf life and maintaining good quality of minimally processed fruit and vegetables produced in Korea. To determine the suitable treatments for delaying quality deterioration, fresh Asian pears and Chinese cabbages were sliced and treated with various quality preservatives (1% CaCl$_2$, 1% NaCl, 3% sucrose, 1% Ca-lactate, 1% vitamin C, 0.05% chitosan ＋1% vitamin C, 0.1% Sporix＋1% vitamin C, hot water (60$\^{C}$), 0.2% L-cysteine), packed with polyethylene film (60㎛-thick), and stored at 4$\^{C}$/0$\^{C}$ or 20$\^{C}$. Various biological and sensory tests were performed to evaluate the quality changes in minimally processed products. Results indicated that Chinese cabbages treated with 1% CaCl$_2$ at 4, and 1% CaCl$_2$ and 1% NaCl at 20$\^{C}$ were most effective in maintaining the quality and minimizing the biochemical changes during storage. For sliced Asian pears, 0.2% L-cysteine and 1% NaCl treatments were effective to reduce browning, and 1% CaCl$_2$ treatment was the most effective to prevent softening during storage at 20$\^{C}$ and 0$\^{C}$. Modified atmosphere packaging of Pleurotus ostreatus and Lentinus edodes had a significantly different shelf life depending on packaging material, packaging thickness and storage temperature. Sealed packaging with polyethylene film (60㎛-thick) for two kinds of mushrooms maintained a good quality with an extended shelf life by 30-50% at 20$\^{C}$ and by 30-130% at 0$\^{C}$. To minimize the quality deterioration which appeared in the condition of polyethylene film packaging, quality preservatives such as KMnO$_4$ and KHSO$_2$＋K$_2$S$_2$O$\_$5/ for SO$_2$ generation were added inside of mushroom packaging. The best condition for maintaining good quality longer was packaging with polyethylene film+SO$_2$ which showed 5080% extended shelf life for both Pleurotus ostreatus and Lentinus edodes at 20$\^{C}$ and 0$\^{C}$.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.307-313
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• 2006

Tofu was prepared with various herbs (green tea, rosemary, lavender and thyme) and the tofu quality was investigated during storage. In the measurement of tofu color, the L and b values increased during storage period. Especially, the b value was very high at 8 days after storage. The pH value of tofu increased until 6 days of storage, but then decreased. The turbidity gradually increased until 6 days of storage and rapidly increased at 8 days of storage. The microorganism count of herb tofu was lower an that of control tofu during storage. Especially green tea tofu showed the lowest psychrotrophic microorganism count as $1.3{\times}10^8\;CFU/g$. In addition, lavender tofu showed the lowest aerobic mesophilic microorganism count $(2.0{\times}10^7\;CFU/g)$ at 8 days of storage. In texture analysis, hardness and chewiness of herb tofu increased with increasing storage period. Springiness increased to 2 or 4 days of storage but decreased after 6 or 8 days. Therefore, herb tofu is expected to have good quality physiologically as well as microbiologically.

• Food Science of Animal Resources
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• v.23 no.1
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• pp.9-15
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• 2003

All diets were based on feeds of fattening period pigs(LY x D, ca. 90 kg) with six treatments, which were the control, containing 5% beef tallow(C), 3% beef tallows and 2% perilla seeds oil(T1), 250 ppm vit. E(${\alpha}$-tocopheryl acetate) in T1(T2), 3% beef tallow and 2% squid viscera oil(T3), 250 ppm vit. E in T3(T4), and 3% beef tallow and 2% CLA(T5), respectively. Produced porks and their carcass characteristics were as follows. The daily gain of pigs was higher in T2 and 73 than any other treatments(p<0.05). Its T2 and T3 was 3.71 and 3.80 respectively, however, there was no significance in feed intake. The highest back fat thickness was shown in control group on market weight, while there was no significant difference on their initial weight. Loin-eye muscle area did not show any significant difference on initial weight and on market weight, however, its T5 was about twice as large as T2's. Content of triglyceride in blood was high in control group as compared to others; especially, the values for T3, T4 and T5 were significantly low(p <0.05). There was no significant difference in total cholesterol contents, and the ratio of HDL cholesterol/total cholesterol was higher in vit. E treated samples than untreated sample. Atherogenic index was high in sample with T3 and low in sample with T2. The perilla seed oil, squid fish oil, and vit. E decreased atherogenic index. Dressing percentage, back fat thickness, and grade did not show any significant difference(p >0.05); however, T2, C and T3, T1 and T5 showed 4.67, 4.29, 4.00 respectively, in grades.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.521-530
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• 2009

Perilla leaves powder was added to cookies to determine a practical use for the herb, which has been shown to have medical benefits and functionality. We examined the antioxidant activity and quality characteristics of cookies prepared with different amounts (as ratios of 0.5%, 1%, 3%, 5% to the total materials) of perilla leaves powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic compound content in perilla leaves powder and cookies. The quality characteristics of the perilla leaves cookie were estimated in terms of the bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations. While the bulk density and pH of the dough as well as total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased, the spread factor, loss rate, leavening rate and L value of the cookies decreased with increasing perilla leaves powder content(p<.05). The consumer acceptability scores for the $1{\sim}3%$ perilla leaves cookie groups ranked significantly(p<.05) higher than those of the other groups in appearance, taste, flavor, texture, and overall preference. This study suggests that perilla leaves powder is a good ingredient to increase the consumer acceptability and the functionality of cookies.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.327-332
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• 2008

This study was conducted to evaluate the effects of dietary Bacillus subtilis on meat quality, growth performance and fecal malodor gas emission in finishing pigs. Thirty-six pigs (Landrace ${\times}$ Yorkshire ${\times}$ Duroc, $83.53{\pm}1.01\;kg$ average initial body weight) were used in a 35 d growth assay. Dietary treatments were 1) CON (basal diet), 2) B1 (basal diet + B. subtilis 0.1%) and 3) B2 (basal diet + B. subtilis 0.2%). The pigs were distributed into four pigs per pen with three replicate pens per treatments by completely randomized design. For the entire period, the final weight, ADO, ADFI and gain/feed were not significantly different among the treatments. There were no significant differences in meat quality (sensory evalution, meat color, TBARS, water holding capacity, drip loss, cooking loss and M. longissimus dorsi area) among the treatments. $H_2S$ was significantly decreased in B2 treatment compared to CON and B1 treatments (p<0.05). However, ammonia, mercaptans and acetic acid were not significantly different among the treatments. In conclusion, B. subtilis 0.2% treatments decreased fecal $H_2S$ gas emission in finishing pigs.