• Advances in nano research
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• v.14 no.3
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• pp.295-302
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• 2023

The characteristics of motile microorganism and three dimensional Darcy-Forchheimer nanofluid flow by a porous rotatable disk with heat generation/absorption is reported. Thermophoretic and Brownian motion aspects are included by utilizing Buongiorno model. Moreover, slip conditions are considered on velocity, thermal, concentration and microorganism. Shooting procedure is implemented to find the numerical results of physical quantities are evaluated parametrically. The different physical parameters like heat sink/source parameter, thermal, Brownian number, thermophoresis parameter, concentration, Peclet number, bioconvected Lewis number, microorganism on concentration and density of motile microorganism distributions is considered. Graphs of concentration and microorganism are plotted to examine the influence of distinct prominent flow parameters.

• Korean Journal of Poultry Science
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• v.22 no.4
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• pp.203-211
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• 1995

In order to investigate the effect of feeding live yeast on growth performance, nutrients utilization, tibia mineral deposit and intestinal microorganism changes, a growth assay was conducted with 360 broiler chicks. Treatments were four levels of yeast as 0, 0.025, 0.05 and 0.1% in 1.83% tricalcium phosphate and two levels of yeast as 0 and 0.05% in 1.15% tricalcium phosphate. The crude protein content of live yeast was 45%, and 97% of it was in the pure protein form, with 46.6% of essential amino acids and 53.4% of non-essential amino acids. Growth performance was tended to increase by feeding the yeast but there was no significant difference(P>.05). The protein digestibility was increased as the feeding level of yeast increased. However, digestibilities of fat, fiber, calcium and phosphorus were not affected by the yeast. Ash and calcium content of tibia were increased as the level of yeast increased. Total number of E. coli in small intestine was significantly decreased(P<.05) in chicks fed yeast. Total number of Lactobaci1lus was significantly increased by the yeast feeding. The changes of microorganism in cecum had the same trend with the changes of microorganism in small intestine.

• Computers and Concrete
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• v.30 no.1
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• pp.1-8
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• 2022

The basic purpose of the current study is to compute the numerical analysis of heat source/sink for Darcy-Forchheimer three dimensional nanofluid flow with gyrotactic microorganism by rotatable disk via porous media under the slip conditions. Due to nanoparticles, random and thermophoretic motion phenomenon occurs. The governing mathematical model is handled numerically by shooting method. Additionally, the characteristics of velocities, mass, heat, motile microorganisms and associated parameters are thoroughly analyzed via plots and tables. Different physical parameters like Forchheimer number, slip parameters like velocity, porosity parameter, Prandtl number, Brownian number, thermophoresis parameter, heat sink/source parameter, bioconvected Rayleigh number, buoyancy parameteron dimensionless velocities, temperature. Approximate values of Sherwood microorganism are analyzed.

• Journal of Mushroom
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• v.21 no.3
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• pp.160-166
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• 2023

The effects of punching treatment on mycelial culture and fruiting body productivity were investigated in a new Lentinula edodes cultivar, "Jadam", in sawdust medium for the stable production of oak mushroom. As the punching volume and number increased, the weight loss rate and color difference increased and the L value decreased. After spawn inoculation, the sawdust medium temperature and CO₂ concentration reached their highest values at 33 and 19 days of incubation, respectively. The O₂ concentration showed the lowest value on the 14^th day of incubation, which was the opposite pattern to the CO₂ concentration. As the punching volume and the number increased, the medium temperature and O₂ concentration increased, and the CO₂ concentration decreased. Higher punching volumes and numbers resulted in higher temperatures and lower CO₂ concentrations. The best fruiting body yield was 5 × 70 mm - 30 (punching diameter × depth - number), and the total yield after three cycles was 644.7 g.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.5 no.1
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• pp.143-154
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• 1998

Background : There have been very few studies conducted on the number and type of microorganisms that remain on the ring finger after handwashing. This study was performed to investigate whether there were changes and differences in the type and number of microorganisms on the ring finger before and after handwashing. Method : The subjects of the study were 15 MICU and SICU staff nurses who were wearing rings. I swabbed two different fingers of the same hand with cotton balls. One finger which had a ring and the other with no ring. I swabbed the fingers of each subject three times(before handwashing, after handwashing with soap, and after handwashing with bethadine solution). After storing them for 48 hours in an incubator, I sent them to the laboratory and recorded the culture results. Results : There was no difference in the type of microorganism, but a major difference in the number of the microorganisms that existed on the finger ring. The results showed that there were much more microorganisms on the ring fingers than on the fingers that did not have rings both before and after handwashing. This tendency was consistent regardless of the handwashing agent. I therefore recommend that all nursing staff who work in general nursing units, as well as nurses who work in the ICU, remove their rings when taking care of the patients.

• Asian Journal of Turfgrass Science
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• v.13 no.4
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• pp.201-212
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• 1999

In use of pesticides in golf courses has been increased steadily. Environmental concern as well as decrease in efficiency led the turfgrass management into an alternate approach of using beneficial microorganism to deal with turfgrass pests. This study was focused on the use of such microorganisms for improving cultural environment and minimizing the use of pesticides. Microorganisms antagonistic to turfgrass diseases were applied to zoysiagrass fairways and creeping bentgrass greens in Yusung country club. Tharch accumulation, disease occurrence, and other cultural environments were compared among the combinations of microorganisms and suppliemental N applications. The application of microorganisms antagonistic to turfgrass diseases improved turf resiliency. Thatch thickness was 3.03cm in the control plot but it was 2.11cm in plots treated by microorganisms, indicating significant effects of microorganism application on reduction of thatch accumulation. Number of microorganism that can decompose of cellulose was higher at the plots treated with useful microbial products and it was considered that existence of higher population of microorganisms resulted in reduction of thatch accumulation. In the evaluation of relationship between thatch accumulation and disease occurrence, greater thatch accumulation was observed at the golf courses which have been frequently infested by large patch. However, the rate of thatch accumulation varied among surveyed golf courses regardless of the year of turf establishment. Therefore, management practice which can be effective for reduction of thatch could result in large patch suppression. The application of microorganisms on the established turfgrasses reduced the occurrence rate of pythium blight and yellow path diseases, whereas occurrence of brown patch and dollar spot increased.

• Journal of Life Science
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• v.12 no.5
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• pp.523-527
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• 2002

This study was carried out to investigate that physiologiral activity was relevence to mocroorganism and contents of sinigrin in Dolsan Leaf Mustard Kimchi (DLMK) during fermentation. DLMK was prepared from Dolsan leaf mustard, green onion, garlic, red pepper powder, ginger and salt. And it was fermented at 2$0^{\circ}C$ for 50days. The number of total microbes were increased until reaching the optimum ripening period and after, that number slowly decreased. And that tendency was agreement with antioxidative activity, And also the contents of sinigrin was increased until the optimally ripened time, then decreased. These results suggests that microorganism was significantly related to the physiological activity, and sinigrin was the one of the physiological active substances by microorganism in DLMK. In particular, 50days fermented DLMK at 2$0^{\circ}C$ was showed the highest contents of crude protein. Coincidently, 50days fermented DLMK might possibly contain high levels of crude proteins produced by various microorganism.

• Journal of Life Science
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• v.8 no.3
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• pp.299-304
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• 1998

In order to clarify the effects of acid rain on soil microorganisms, the inpact of acid to soil microorganisms was survyed for 14 weeks using soil microcosms from industrial site A and B, Gaejok mountain, and Daechong lake in Taejeon area. The acid tolerant-microorganisms in natural soil, using culturing method were counted to be 5.8 - $8.0{\times}10^6$CFU/g soil. The number of microorganisms using ATP-biomass analysis for natural soil samples were also analyzed and 2.2 - $2.6{\times}10^9$ cell/g soil in industrial site A and B, Gaejok mountain, and Daechong lake were determined. In soil samples, which were treated with artificial acid rain, the number of acid tolerant microorganisms were counted 2.9 - $5.8{\times}10^5$ and 2.8 - $7.5{\times}10^8$, respectively. Therefore, we conformed that the numver of soil microorganisms were influenced by acid rain. Also, long term acid tolerant microorganisms were identified as Rhodotorula sp. and Pseudomonas sp.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.990-998
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• 2014

This study was performed to provide basic data for the sous-vide duck breast by comparing its water content, pH, color, number of microorganism, mechanical quality characteristic test, springiness, and sensory test with its control group which was cooked in traditional way. Sous-vide duck breast brightness, yellowness, and springiness. It l redness, hardness, and number of microorganism than its control group. There was no significant pH difference. Although sous-vide duck breast need longer cooking time, it was softer and had springiness. Overal-vide duck breast longer storage period and than traditionally cooked duck breast in sensory teste expected.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.281-289
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• 2010

This study was performed to provide basic data on sous-vided beef sirloin by comparing its water content, color, brightness, number of microorganism, mechanical quality characteristic test, and sensory test with a control group that was cooked using a traditional preparation method. There were no significant pH difference but water content, brightness, yellowness, and springiness were higher for the sous-vided beef sirloin, however, the sous-vided beef sirloin had less redness, hardness, and number of microorganism. Although sous-vided beef sirloin required a longer cooking time, it was softer and had a higher springiness. Generally, the sous-vided beef sirloin had a showed longer storage period and better evaluation than traditionally cooked beef sirloin in the sensory test. As a result, sous-vided beef sirloin is expected to have several merits over traditional preparation methods.