• Pediatric Infection and Vaccine
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• v.7 no.1
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• pp.94-107
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• 2000

Purpose : The purpose of this study is to know the clinical manifestations and the severity of adenoviral lower respiratory tract infections(LRTI) in Korean children. Methods : Adenoviral respiratory infection was diagnosed by viral culture in HEp-2 cell and indirect immunofluorescent technique with nasal aspirates. Isolated adenoviruses were typed by neutralization test. Retrospective chart review was done in patients with adenoviruses were typed by neutralization test. Retrospective chart review was done in patients with adenoviral lower respiratory tract infection, who were brought to Seoul National University Children's Hospital from November 1990 through February 1998. Results : Adenovirus was isolated in 87 cases. Of 84 cases serotyped, type 1 was recovered in 3 cases, type 2 in 13 cases, type 3 in 13, type 4 and 5 in 4 cases each other, type 6 in 1 cases, type 7 in 36 cases, type 11 in 1 case and the other types in 9 cases. Adenoviral lower respiratory infection occurred sporadically throughout the year but from November 1995 through February 1998, an outbreak of adenovirus type 7 lower respiratory infection was observed in number upto 36 case. The incidence of adenoviral infection peaked in young children between 6 months and 5 years of age and the mean age was 1 year 11 months old. There were 10 cases of mixed infection with another pathogen. Clinical diagnosis were pneumonia(88%), acute broncholitis(5.4%), acute tracheobronchitis(5.4%), croup(1.3%). The clinical features of adenoviral lower respiratory infection were severe especially in type 3 and 7 infections in aspect of fever duration, ventilator care. Extrapulmonary manifestations were gastrointestinal symptoms in 23 cases(31%), hepatomegaly in 36 cases(53%), seizure and mental alteration in 13 cases(20.3%). In chest radiographic findings, parahilar and peribronchial infiltration were in 49 cases(67%), hyperaeration in 21 cases(29%), atelectasis in 14 cases(19%), consolidation in 39 cases(53%) and bilateral pneumonic infiltration in 28 cases(38%). Among thirty six adenovirus type 7 LRTI, 15 patients(41.6%) had pleural effusion and 3 patients had chest tube insertion. Number of fetal cases related to adenovirus were 9 cases(12%) and fetal cases due to ventilatory failure were 7(11%). Conclusion : During 7 year period of studying adenoviral lower respiratory infection, we identified the serotypes of adenovirus. Among the serotypes, adenovirus type 7 were epidemically isolated. Adenovirus were isolated in severe lower respiratory infection of young children aged between 6 months and 5 years and related to death of the patients, especially when the patients had underlyng diseases or were infected by adenovirus type 7.

• Korean Journal of Agricultural Science
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• v.23 no.1
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• pp.70-79
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• 1996

Yogurts were prepared with skim milk powder added with jujube extract of 0%, 1%, 2%, 3%, 4%, 5%, respectively and fermented by mixed culture(Str. thermophilus, and Lac. bulgaricus). The fermented yogurts were evaluated for acid production(pH, titratable acidity), number of viable cell, change of sugars, sensory properties. 1. Addition of jujube extract increased acid production and decreased pH. Acid production was increased in proportion to concentration of jujube extracts added to milk and pH was decreased. 2. In yogurt fermentation, the lactic acid bacteria of yogurt added with jujube extract, increased in proportion to jujube extract concentration added to milk. 3. The viscosity was increased in proportion to concentration of jujube extract during 6 hrs. of fermentation. The viscosity of yogurt added with 4% and 5% jujube extract remarkably decreased for the first 12 hrs. Yogurt added with 5% jujube extract is lowest in its viscosity among the treatments. 4. The concentrations of glucose and fructose were higher in proportion of jujube extract add at 0 hrs. the concentration of lactose was decreased simultaneously, and those of galactose was increased in all the samples at 12 hrs. 5. The taste and odor of yogurt added with the jujube extract of 4% and 5%, respectively, were better than other samples. The color of control was better than other samples. The texture of control yogurt was better than orther samples, but was not clearly difference with the yogurts added with jujube extract of 4% and 5%. In the overall acceptability, the sensory scores of yogurt added with jujube extract of 3% and 4% were higher than other samples.

• Journal of Korea Soil Environment Society
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• v.1 no.2
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• pp.23-34
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• 1996

The biological magnification of Pb, Cu, Zn and Fe in vascular plant, Persicaria thunbergii, Trapa japonica and Nymphoides peltata natually grown at the river and riverside and relationship between the concentration of heavy metals in these vascular plants and in the soil were investigated in the Chonju river, Chonju city. The biological magnification values of these metals in P thunbergii were founded as follows ; Pb, Cu, Zn and Fe were 80.4~254.6$mu\textrm{g}$/g, 284.6~688.4$mu\textrm{g}$/g, 635.5~1979.4$mu\textrm{g}$/g and 1160.0~3590.9$mu\textrm{g}$/g respectively. In the case of T. japonica, Pb, Cu, Zn and Fe were 107.8~306.0$mu\textrm{g}$/g, 282.7~963.0p$mu\textrm{g}$/g, 1328.3~3546.$mu\textrm{g}$/g and 656.8~9944.0$mu\textrm{g}$/g and in N. peltata, 140.1~ 193.9$mu\textrm{g}$/g, 187.7~327.3$mu\textrm{g}$/g, 1126.6~1723.6$mu\textrm{g}$/g and 611.7~1914.6$mu\textrm{g}$/g respectively. The amount of the biological magnification of heavy metals in the leaf, stem and root of these plants was generally increased in the sequence of leaf

• Journal of Radiation Protection and Research
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• v.20 no.4
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• pp.255-263
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• 1995

Root uptakes of $^{54}Mn,\;^{60}Co,\;^{85}Sr\;and\;^{137}Cs$ by rice were studied through a greenhouse experiment in which the upper 20 cm of the culture box was filled with an acidic loamy-sandy soil and a mixed solution of the radionuclides was applied to the surface water on the soil 2 days before, and 5 different times after, transplanting. Percent uptakes of the radionuclides to rice tops varied $3.4{\sim}13.7%,\;0.03{\sim}0.1%,\;0.6{\sim}1.5%,\;0.02{\sim}0.15%$, respectively, with application time. Among radionuclides, soil-to-plant transfer factors decreased, on the whole, in the order of $^{54}Mn>^{85}Sr>^{60}Co{\geq}^{137}Cs$, and among plant parts, in the order of straw > chaff > hulled seed. Transfer factors $(m^2/kg-dry)$ in hulled seed were, depending on application time, $1.2{\times}10^3{\sim}5.0{{\times}10^3\;for\;^{54}Mn,\;1.6{\times}10^5{\sim}2.6{\times}10^4\;for\;^{60}Co,\;1.1{\times}10^4{\sim}7.6{\times}10^4\;for\;^{85}Sr\;and\;5.2{\times}10^5{\sim}7.0{\times}10^4\;for\;^{137}Cs$. The highest factors of all the radionuclides in straw came from the application at 67 days after transplanting while those of $^{54}Mn,\;^{60}Co\;and\;^{85}Sr$ in hulled seed appeared at later applications. The data from this studv can be referred to in assessing the radiological impact of an accidental contamination during the rice growth.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1049-1056
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• 2012

The antioxidant activities and antibacterial activities of grape pomace fermented using a variety of useful microorganisms were analyzed. There were several experimental groups: the control, with non-fermented grape pomace; the BS group, fermented by Bacillus subtilis; the LP group, fermented by Lactobacillus plantarum; the LC group, fermented by L. casei; the CU group, fermented by Candida utilis; the Y1 group, fermented by Saccharomyces cerevisiae strain CHY1011; the Y2 group, fermented by S. cerevisiae strain ZP 541; and the M group, fermented by a mixed strain culture of LP, LC, and CU. The yield of freeze-dried powder of fermented grape pomace by BS, LP, LC, CU, Y1, Y2, and M was 10.74%, 9.36%, 8.68%, 9.55%, 7.49%, 9.60%, and 9.71% w/w, respectively. The total polyphenol content of grape pomace showed the highest value in the control, but the fermented LP had higher total polyphenol content than those of other fermented grape pomace. The control and fermented LP had 0.16 mg/mL and 0.28 mg/mL as $IC_{50}$ values on DPPH radical scavenging, and 0.22 mg/mL and 0.53 mg/mL of ABTS radical scavenging activity, respectively. The FRAP value (5 mg/mL) showed the highest value on fermented LP (2.44 mM) but did not show a significant difference in the control group (12.27 mM). The fermented LC showed the antimicrobial activities against B. cereus (11 mm), B. subtilis (11 mm), Staphylococcus aureus (12 mm), Escherichia coli (12 mm), Enterobacter cloacae (10.5 mm), Salmonella enterica (11.5 mm), and Pseudomonas aerugionsa (11 mm) at 5 mg/disc, but the control and other fermented grape pomace did not show antimicrobial activities. Thus, fermented grape pomace by LC is shown to be producing a material that has antibacterial activity. In conclusion, grape pomace fermentation using various lactic acid bacteria strains showed excellent effects in promoting the production of functional materials. Especially, using L. casei exhibited an increase in antibacterial activity, and using L. plantarum exhibited antioxidant activity.

• Korean Journal of Weed Science
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• v.30 no.3
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• pp.291-299
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• 2010

Cyhalofop-butyl and penoxsulam, known for respective acetyl CoA carboxylase (ACCase) and acetolactate synthase (ALS) inhibitor, have been widely using as a post-emergence foliar application for many years in wet-seeded rice field in Korea. Since 2009, control of Echinochloa oryzoides with cyhalofop-butyl and penoxsulam was no longer satisfactory. Greenhouse and experiment in rice field were conducted to confirm E. oryzoides resistance to ACCase and ALS inhibitors and to compare herbicide treatments for control of the resistant E. oryzoides to ACCase and ALS inhibitors. Three resistant E. oryzoides to ACCase and ALS inhibitors accessions were tested for levels of resistance to cyhalofop-butyl and penoxsulam, base on survival rate. Iksan and Kimje accessions were not any affected to the survival by treatment with recommended doses of two herbicides tested. Buan accession displayed an intermediate response of 62 and 72% survival at recommended doses of cyhalofop-butyl and penoxsulam, respectively. Survival rates to herbicides mixed with ACCase and ALS inhibitors at 3.5 leaf stage of E. oryzoides was over 80%. Benzobicyclon+fentrazamide+bensulfuron SC, benzobicyclon+mefenacet+bensulfuron SC, benzobicyclone +cafenstrole+pyrazosulfuron-ethyl GR controlled effectively by 2 leaf stage of resistant E. oryzoides to ACCase and ALS inhibitors. In the field experiment, single treatment of benzobicyclon+ fentrazamide+bensulfuron SC and benzobicyclon+mefenacet+bensulfuron SC failed to control E. oryzoides, but squential treatment of benzobicyclon+thiobencarb SE and benzobicyclon+ mefenacet+ bensulfuron SC controlled effectively it in rice infant seedling culture with machine. Our results suggest that resistant E. oryzoides to ACCase and ALS inhibitors had not developed multiple resistance to herbicides with different modes of action. In particular, cafenstrole, fentrazamide, mefenacet were effective control measures.

• The Korean Journal of Food And Nutrition
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• v.18 no.3
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• pp.192-199
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• 2005

Quality characteristics of curd yoghurt containing loquat extract were evaluated in terms of sensory properties and quality-keeping properties(number of viable cells, pH, titratable acidity). Curd yoghurts were prepared from $10\%(w/v)$ skim milk added with $10\~20\%(v/v)$ loquat extract and fermented by the mixed culture of Streptococcus thermophilus and Lactobacillus acidophilus(1:1) at $37^{\circ}C$ for 12 hours. The results of sensory evaluation of curd yoghurts indicated that flavor, sweet taste, sour taste, aftertaste and overall acceptability of the curd yoghurts with addition of loquat extract showed higher preference than a curd yoghurt with only skim milk. And the curd yoghurt containing $15\%$ loquat extract added $20\~25\%(w/v)$ oligosaccharide had the higher sensory scores in sweet taste, sour taste, aftertaste and overall acceptability among the treatments. When the curd yoghurts added with $15\%$ loquat extract were kept at $4^{\circ}C\;and\;20^{\circ}C$ for 31 days, the number of viable cell counts of the lactic acid bacteria were slightly higher than those in the curd yoghurt with no addition of loquat extract. And also the pH and titratable acidity of all yoghurts were not significantly changed during the storage at $4^{\circ}C$ for 31 days, while the pH and titratable acidity were remarkedly changed during the yoghurts stored at $20^{\circ}C$ for 31 days. The keeping quality of the curd yoghurts with addition of $15\%$ loquat extract was relatively good at $4^{\circ}C$ and $20^{\circ}C$ for 31 days.

• Korean Journal of Weed Science
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• v.18 no.3
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• pp.225-236
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• 1998

KSC-13906 [Erythro N-{(4,6-dimethoxypyrimidin-2-yl)aminocarbonyl} -2-(2-fluoro-1-hydroxy-n-propyl) benzenesulfonamide, US Patent 5,461,025] was investigated how can control phytotoxicity fluctuation and what a good method apply to new rice herbicide. The growth inhibition was observed when the rice plants was transplanted at a shallow depth(0 - 1cm) and leaching was low(0 - 1cm/ day) from the paddy soil. KSC-13906 appeared to move readily down into the paddy soil with water by 3cm depth in the soil column(${\phi}$ 10cm) filled with loamy sand soil under 3cm/day of leaching condition. Artificial control releasing pattern, designed as treated with KSC-13906 of 9 or 18g ai/ha either at a once or daily treated dividing volume of 1/20, 1/25 and 1/30 of the total volume, increased the safety of KSC-13906 to direct seeded and transplanted rice. The safety of KSC-13906 was also enhanced when KSC-13906 was mixed with dymron. For example, the mixture of KSC-13906 and dymron effectively reduced injury of direct seeded rice plants at 18 and 500g ai/ha, respectively, treated 7 days after transplanting. However, combination of KSC-13906 and several herbicides didn't show any synergistic effetct on herbicidal activity and safening effect on rice. However, the combination of KSC-13906+dymron (9~12+250~500g ai/ha) or KSC-13906+mefenacet+dymron(9+250+250g ai/ha) controlled almost all weeds in paddy field without causing any injury to rice and thus the combination would successfully be used as an oneshot herbicide in rice culture.

• The Korean Journal of Mycology
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• v.24 no.1 s.76
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• pp.38-48
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• 1996

The survival or colonization of beneficial organsisms and suppression of root rot of ginseng (Panax ginseng) by two distinct bacteria, Pseudomonas cepacia, Bacillus cereus and three mycorrhiza in pot soil were investigated and compared with uninoculated root. In separate inoculation, colonization of roots by P. cepacia was maintained at 6.25 (log cfu/g root) during growth for 10 days under pot culture conditions comparing to $5.62{\sim}6.19$ by mixed treatment with other organisms. Colonizations of P. cepacia were gradually decreased from 6.25 (log cfu/g root) in 10 days growth to 3.01 (log cfu/g root) in 270 days incubation period. This reduction was also investgated in combination treatments by B. cereus or F. solani. The numbers of Fusarium spp. were colonized high number in rhizosphere soil from 3.33 to 3.67 (log cfu/g root) in control within $10{\sim}60$days after treatment of pathogen F. solani, but it's numbers were markedly decreased in 270 days cultivation of plant from 3.33 to 1.02 (log cfu/g root) after treatment. In treatment of beneficial strains of P. cepacia and B. cereus, P. cepacia significantly suppressed the development of root rot from 4.3 in control to 1.2 in treatment, whereas B. cereus alone had no effect on the rate of disease suppression. The disease index $(1.8{\sim}2.3)$ in combination of two bacteria was reduced in plants inoculated with both P. cepacia and B. cereus comparing to the index (4.3) of control. As an effect of inoculation with mycorrhiza on disease suppression, suppression of root rot by F. solani was reduced to $1.2{\sim}1.6$ in disease index in treatment of Glomus albidum and Acaulospora longular comparing to 4.3 of control. In the treatment of bacterial strain P. cepacia and mycorrhizal fungus Glomus albidum, the disease suppression was apparent to 1.2 and 1.2 comparing to 4.3 of control in disease index respectively.

• Korean Journal of Agricultural Science
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• v.25 no.2
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• pp.199-215
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• 1998

In order to determine the effect of tomato(Lycopersicon escylentnm mill ssp.) on the yogurt quality, skim milk powders were added with tomato juice of 0%, 1%, 3%, 5% and fermented by mixed culture(Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. The results were summarized as follows: 1. Addition of tomato juice in skim milk decreased pH(4.3) and increased acidity(0.93%) more than control did(pH 4.6, titratable acidity 0.85%). By the addition of tomato juice, acid production was increased and pH was decreased in proportion to concentrations of tomato juices added to skim milk. 2. The number of lactic acid bacteria in yogurts added with tomato juice ($4.59{\times}10^{12}cfu/ml$) more increased than those in control yogurt($8.96{\times}10^{11}cfu/ml$). By the addition of tomato juice, the number of lactic acid bacteria counts increased in proportion to concentration of tomato juices added to skim milk. 3. As fermentation time goes by, the Brix degree sugar content in skim milk were decreased more rapidly than control. 4. The pH, titratable acidity, Brix degree and lactic acid bacteria were not significantly changed for all yogurts for the storing at $5^{\circ}C$ for 14 days. 5. In yogurt fermentation, addition of tomato juice with glucose (1% tomato juice + 4% glucose, 3% tomato juice + 2% glucose, 5% tomato juice + 0% glucose) decreased pH and increased acidity than control(5%glucose) did. In addition of tomato juice, acidity was increased and pH was decreased in proportion to concentration of tomato juices added to skim milk. 6. In yogurt fermentation, the number of lactic acid bacteria of yogurt added with tomato juice(1% tomato juice+4% glucose, 3% tomato juice+2% glucose, 5% tomato juice+0% glucose) increased than control(5% glucose). In addition of tomato juice, the number of lactic acid bacteria increased in proportion to concentration of tomato juices added to skim milk. 7. As fermentation time goes by, the Brix degree were decreased more rapidly than control(5% glucose). By the change of pH, titratable acidity, Brix degree and lactic acid bacteria, in yogurt fermentation, we definited that the promotive effect of tomato(Lycopersicon escylentnm mill ssp.) on the yogurt.