• Korean Journal of Heritage: History & Science
• /
• v.56 no.2
• /
• pp.136-146
• /
• 2023

Biological materials, such as stuffed specimens, can release various acids or volatiles. There has been no research carried out on the emission characteristics of organic compounds generated from the preservatives used in taxidermy specimens or associated manufacturing materials and methods. Therefore, in order to identify the organic compounds generated from taxidermy specimens, a degradation experiment was conducted on specimens for each material and for storage specimens. To produce Ogye chicken specimens, naphthalene and borax were used as preservatives, and planer sawdust, newspaper, and polystyrene foam were used as the core body materials. The deterioration experiment was conducted for 2 weeks in a high-temperature environment(50℃) and a high-humidity environment (95%), with an Ogye chicken specimen (year 2015) kept in an animal storage facility. Results indicated that the concentration of organic compounds generated by the specimen in the high-temperature environment tended to be greater than that in the high-humidity environment. The preservatives benzene, toluene, xylene, and p-dichlorobenzene were detected in the specimens using naphthalene, confirming that naphthalene is a major organic compound release factor, and the specimens that used sawdust, newspaper, and polystyrene foam also exhibited organic compounds. This appears to have been due to degradation of the material. In addition, ammonia was detected in the specimens for each material due to decay. In particular, the specimens using borax at high temperature were subject to approximately 9 times higher rates of ammonia-related deterioration than the specimens using naphthalene. These results can be considered to result from the prevention of biological damage through insecticidal effects by accelerating the sublimation of naphthalene in a high-temperature environment. Naphthalene is a potentially carcinogenic substance, and when used as a preservative, proper use management is required. Taxidermy specimens can release various organic compounds depending on the manufacturing techniques used, so a systematic preservation management plan is required that depends on conditions such as the applicable manufacturing materials and preservatives.

• Food Science of Animal Resources
• /
• v.42 no.2
• /
• pp.280-294
• /
• 2022

This study aimed to evaluate the effectiveness of propolis extract as a natural preservative for livestock products in term of chemical and microbiological characteristics by meta-analysis. The stages carried out in this study were identification, selection, checking suitability, and the resulting selected articles were used in the meta-analysis. The selection results obtained a total of 22 selected journal articles consisting of 9 articles for analysis of the antimicrobial activity of propolis extract and 13 articles for analysis of the chemical and mirobiological characteristics of livestock products. The articles were obtained from electronic databases, namely Science Direct and Google Scholar. The model used in this study is the random-effect model involving two groups, control and experimental. Heterogeneity and effect size values were carried out in this study using Hedge's obtained through openMEE software. Forest plot tests and data validation on publication bias was obtained using Kendall's test throught JASP 0.14.1 software. The results showed that there is a significant relationship between propolis extract with the results of the antimicrobial activity (p<0.05). In addition, the results of the application of propolis extract on the livestock products for the test microbes and the value of thiobarbituric acid reactive substances (TBARs) showed significant results (p<0.05). Conclusion based on the random-effect model on the effectiveness of antimicrobial activity of propolis extract and their apllication as a natural preservative of the chemical and microbiological characteristics of livestock products is valid by Kendall's test (p>0.05). Propolis in this case effectively used as natural preservatives in livestock products.

• Journal of the Korean Wood Science and Technology
• /
• v.23 no.3
• /
• pp.66-72
• /
• 1995

The rate of fixation of the components were evaluated in CCA-Type B and CCFZ-treated radiata pine sapwood by quantitative analysis of solution expressed from the treated wood. The leaching characteristics of radiata pine blocks treated with CCA-Type B and CCFZ were also evaluated by the AWPA standard leaching test. Both fixation and leaching charactersistics of CCA-Type B were compared with CCA-Type C treated wood samples. The rate of CCA-Type B fixation was a little faster than that of CCFZ. However, significant amounts of arsenic was unfixed in the CCA-Type B treated samples and consequently leached. These significant quantities of arsenic liberated from the CCA-Type B treated wood during service may pose some environmental concerns. Arsenic was no longer detectable from CCA-Type C treated samples when fixation was complete, even though the fixation of CCA-Type C was slower in some degree than CCA-Type B. In summary, it could be said that CCFZ was much safer preservative than CCA-Type B by the criterion based on the relative hazard assessed by absolute amount of unfixed element present in the treated wood. Also the decision that CCA preservative has to move from Type B to Type C should be made sooner or later for continuous use of CCA preservative in the future.

• Journal of the Korean Wood Science and Technology
• /
• v.23 no.4
• /
• pp.33-38
• /
• 1995

The rates of fixation of CCA-Type B and CCFZ in blocks of radiata pine sapwood were compared at various temperatures and conditioning methods (drying and nondrying conditioning). Also the time required to proper fixation of preservative components in the treated wood was estimated. Fixation was monitored by the rates of depletion of free hexavalent chromium in the cell lumens in the teated blocks. The rate of preservative fixation in wood was highly temperature dependent. The fixation rate was considerably accelerated by means of heating and complete fixation of hexavalent chromium was achieved within about 12 hours by heating at $60^{\circ}C$. The moisture content of treated wood during fixation apparently played an important role in the fixation process. The fixation rate of treated wood conditioned in nondrying conditions was much more faster than that of treated wood conditioned in drying conditions. particularly when the moisture content of treated wood was below fiber saturation point. Time required to full fixation could be predicted successfully using the fixation temperatures applied since the correlation between the fixation temperature and the fixation time was excellent. regardless of conditioning methods.

• Journal of Microbiology and Biotechnology
• /
• v.28 no.8
• /
• pp.1299-1309
• /
• 2018

We previously reported on lactophoricin (LPcin), a cationic ${\alpha}-helical$ antimicrobial peptide derived from bovine milk, which has antimicrobial effects on Candida albicans as well as Gram-positive and Gram-negative bacteria. In this study, we designed the LPcin-YK3 peptide, a shorter analog of LPcin, and investigated its antimicrobial activity. This peptide, consisting of 15 amino acids with + 3 net charges, was an effective antimicrobial agent against the on the Gram-positive strain, Staphylococcus aureus (MIC: $0.62{\mu}g/ml$). In addition, the hemolytic activity assay revealed that the peptide was not toxic to mouse and human erythrocytes up to $40{\mu}g/ml$. We also used circular dichroism spectroscopy to confirm that peptide in the presence of lipid has ${\alpha}-helical$ structures and later provide an overview of the relationship between each structure and antimicrobial activity. This peptide is a member of a new class of antimicrobial agents that could potentially overcome the problem of bacterial resistance caused by overuse of conventional antibiotics. Therefore, it could be used as a therapeutic or natural additive, particularly in the cosmetics industry.

• Journal of Food Hygiene and Safety
• /
• v.10 no.1
• /
• pp.33-39
• /
• 1995

The antibacterial and antifungal effect of grapefruit seed extract(GFSE) was investigated for its purpose of application to a diverse spectrum of field as sanitizers, disinfectants and preservatives. GFSE showed coparatively high content of such flavoniods as naringin and hesperidin and ascorbic acid. GFSE containing a low level of organic acids is a heavy viscous and water-soluble liquid. As a result of the antimicrobial test of GFSE, Bacillus subtilis and Aspergillus oryzae did not survive at detectable levels when treated with more than 100 ppm of GFSE. The minimum inhibitory concentrations of GFSE for a wide variety of pathogenic and putrefactive bacteria, fungi and yeasts were 100 ppm and 250 ppm, respectively. In the comparable electron micrograph of microbial cells treated with GFSE or not, we could conclude that GFSE destroy microorganisms by disrupting the functions of the cell wall membrane and microbial spores.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.5
• /
• pp.1022-1028
• /
• 1999

The solvent extracts of Ulmi cortex, which were extracted by using several solvents with different polarities, were prepared for utility as a natural preservatives. The antimicrobial activities and cell growth inhibitions were investigated to each strain with the different concentrations of Ulmi cortex extracts. Methanol extract showed the highest antimicrobial activity. The methanol extract was represented the broad antimicrobial activities for the gram positive and negative strains. Minimum inhibitory concentrations (MIC) for each strains were appeared to around 0.3mg/ml at each of Bacillus cereus, Bacillus subtilis, and Staphylococcus aureus. The cell growth inhibitions were not shown on Lactobacillus bulgaricus, Lac tobacillus plantarum, and Bifidobacterium bifidum, but greatly on the Clostridium butyricum. The meth anol extracts were further reextracted sequentially with hexane, chloroform, ethyl acetate, and butanol for purifying crude methanol extracts. The extract, which was reextracted by butanol, showed the highest antimicrobial activity.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.2
• /
• pp.232-238
• /
• 1998

To developed natural food preservatives, ethanol and water extracts were prepared from the defatted camellia(Camellia japonica L.) seeds. Antimicrobial activities were examined against 14 microorganisms which were food borne pathogens and/or food poisoning microorganisms and food-related bacteria and yeasts. Ethanol extract showed antimicrobial activities against several microorganisms tested, but not on lactic acid bactria. Especially, minimum inhibitory concentrations(MIC) for yeasts were as low as 1mg/ml. Water extract exhibited antimicrobial activities for the yeasts tested, but almost bacteria were not observed. The ethanol extract was fractionated in the order of hexane, chloroform, ethylaetate and butanol fractions to test antimicrobial activity. The strongest activity for the tested yeasts were found in the butanol fractions, but bacteria were chloroform fraction. Hansenula anomala treated with ethanol were observed by scanning electron micrograph, and the results exhibited morphological changes, including the irregularly contracted cell surface and expanded ellipsoidal shape.

• Food Science and Biotechnology
• /
• v.15 no.3
• /
• pp.469-473
• /
• 2006

Film-forming yeasts generate an undesirable yeasty flavor in fermented vegetables such as kimchi in the presence of oxygen. Antimicrobial materials including garlic oil (GO), heated garlic (HG), and allyl alcohol (AA) were investigated for use as alternative natural food preservatives to inhibit the growth of film-forming yeasts in fermented vegetables. Using the fermentation of cucumber pickles as a model system, GO, HG, and AA were effective in preventing film formation at concentrations of 0.006, 3.0, and 0.02%, respectively. The effectiveness of HG in preventing the growth of a film yeast, Hansenula anomala, was not influenced by pH, while that of potassium sorbate, a typical anti-yeast food preservative, was highly dependent on pH. All tested materials were effective when added at the beginning of fermentation due to their negligible inhibitory activity toward lactic acid bacteria.

• Proceedings of the Plant Resources Society of Korea Conference
• /
• 2003.10a
• /
• pp.30-36
• /
• 2003

1. After 8 weeks of storage, TBARS, VBN and POV values of sausages treated with 0.3% EEP, 0.4% DREEP, 0.2% PS and 0.3% WEP at 4$^{\circ}C$, respectively, lower than that of the control samples. 2. The antioxidative effects of boiled WEP was stronger than room temperature WEP. 3. The results show that materials with low boiling point contain strong antioxidant compounds. 4. EEP, WEP and DREEP can serve as good chemical preservatives of pook meat products and can promote human health because they are naturally produced.