• Title/Summary/Keyword: P-V value

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Production of Tetrodotoxin Using Novel Marine Microorganism Isolated from Intestine of Pufferfish (복어 장내에서 분리한 신규 해양 미생물을 이용한 Tetrodotoxin 생산)

  • 윤성준;송성광;이명자;정동윤;김희숙;김동수;이은열
    • Journal of Life Science
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    • v.10 no.2
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    • pp.196-201
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    • 2000
  • The production of tetrodotoxin (TTX) using Vibrio sp. YE-101, a novel marine microorganism isolated from the intestine of pufferfish, was investigated. Culture condition was optimized for the enhanced production of TTX using response surface methodology. The experimental sets of environmental conditions including pH, temperature and NaCl concentration were designed using central composite experimental design. The optimal conditions of pH, temperature and NaCl concentration were determined to be 8.1, 29.2℃, and 2.6% (w/v) respectively. The relative growth extent could be enhanced up to 80%, and final mouse unit (MU) value of TTX was also enhanced up to 87% by response surface optimization.

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In-situ Monitoring of Anodic Oxidation of p-type Si(100) by Electrochemical Impedance Techniques in Nonaqueous and Aqueous Solutions

  • 김민수;김경구;김상열;김영태;원영희;최연익;모선일
    • Bulletin of the Korean Chemical Society
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    • v.20 no.9
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    • pp.1049-1055
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    • 1999
  • Electrochemical oxidation of silicon (p-type Si(100)) at room temperature in ethylene glycol and in aqueous solutions has been performed by applying constant low current densities for the preparation of thin SiO2 layers. In-situ ac impedance spectroscopic methods have been employed to characterize the interfaces of electrolyte/oxide/semiconductor and to estimate the thickness of the oxide layer. The thicknesses of SiO2 layers calculated from the capacitive impedance were in the range of 25-100Å depending on the experimental conditions. The anodic polarization resistance parallel with the oxide layer capacitance increased continuously to a very large value in ethylene glycol solution. However, it decreased above 4 V in aqueous solutions, where oxygen evolved through the oxidation of water. Interstitially dissolved oxygen molecules in SiO2 layer at above the oxygen evolution potential were expected to facilitate the formation of SiO2 at the interfaces. Thin SiO2 films grew efficiently at a controlled rate during the application of low anodization currents in aqueous solutions.

Homobrassinolide and chemical composition of curcuma longa L. (turmeric) rhizome

  • G, Rajesh;B.V. Vardhini
    • Advances in environmental research
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    • v.12 no.1
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    • pp.65-75
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    • 2023
  • The effect of homobrassinolide (HBL) on the nutrient value of Curcuma longa L. (turmeric) rhizome grown in Nizamabad, Telangana State, India was studied. Application of homobrassinolide (HBL) as foliar spray to turmeric plants on the 20th, 40th and 60th day from sowing resulted in enhanced chemical composition of turmeric rhizome. Application of homobrassinolide (HBL) resulted in enhanced total sugars, principal ingredient curcumin, total poly phenol content, total flavonoid content, total tannin content, crude fat, crude fibre and essential oils (turmerone, zingiberene, cineole and p-cymene) present in the turmeric rhizome indicating the ability of homobrassinolide (HBL) as a potential plant growth regulator (PGR).

Effect of Different Stunning Time on Meat Quality of Broiler (육계 도축 시 전기 실신 시간이 육질에 미치는 영향)

  • Chae, H.S.;Ahn, C.N.;Yoo, Y.M.;Ham, J.S.;Jeong, S.G.;Lee, J.M.;Choi, Y.I.
    • Journal of Animal Science and Technology
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    • v.47 no.6
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    • pp.1017-1024
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    • 2005
  • This study was investigated the effect of the length of stunning time on pH, water holding capacity(WHC), cooking loss(CL), meat color and incidence rate of blood spot in broiler carcass. One-hundred and forty broiler chickens were slaughtered by three different length of stunning times(5 sec., 8 sec., 11 sec.) with the same electrical frequency(255Hz) and 50 voltage in a commercial abattoir. The WBS values and cooking loss of breast muscle were increased with increasing the stunning time, while WHC of breast muscle were decreased. Lightness(L* value) and yellowness(b* value) scores of leg muscle and skin stunned with 50V, 255Hz, 8 sec, 11 sec. were higher than those of broilers stunned with 50V, 255Hz, 5sec(P<0.05). But, there was no significant difference in color on breast and wing muscle. In subjective evaluation, frequence of the first grade had a trend of being increased by extending the stunning time. There was only a few cases of PSE chicken with 0.02%, while blood spot was observed at the highest rate for the 5 sec. treatment. TBARS indicated that a longer length of stunning resulted in a higher rate of fat oxidation. This experiment demonstrated that the length of stunning time has a significant effect on meat quality and its stability during chiller storage.

A study on the ecological habitat and protection of natural Sorbus commixta forest at Mt. Seorak (설악산(雪嶽山)에 분포(分布)하는 마가목 천연림(天然林)의 생태환경(生態環境)과 보호(保護)에 관(關)한 연구(硏究))

  • Shin, Jai Man;Kim, Tong Su;Han, Sang Sup
    • Journal of Forest and Environmental Science
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    • v.3 no.1
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    • pp.1-9
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    • 1983
  • The purpose of this study was to elucidate the ecophysiological habitat of natural Sorbus commixta forest at Mt. Seorak. The results obtained were as follows: 1. The Sorbus commixta trees mainly distributed from 900m to 1,500m altitude. In there, the warm index(WI) was about 42$3.2{\times}10^3$ to $9.2{\times}10^3$, cation exchange capacity(CEC) was 13.7 to 19.5mg/100g, N content 0.21 to 0.39%, $P_2O_5$ content was 22.6 to 38.7ppm, and pH value was 5.6 to 5.8 respectively. 4. The upper crown trees in Sorbus commixta communities were Abies nephrolepis, Taxus cuspidata, Betula platyphylla var. japonica, Quercus${\times}$grosseserrata, Acer mono, Prunus sargentii, Carpinus cordata, Tilia amurensis, and the under crown trees were Rhododendron brachycarpum, Acer pseudo-sieboldianum, Thuja olientalis, Corylus heterohpylla, Philadelphus schrenckii, Rhododendron schlippenbachii, Rhododendron mucronulatum, and Magnolia sieboldii. 5. The stand densities were 1,156 trees/ha at 1,160m and 3,600 trees/ha at 1,300m respectively. The coverages by the DBH basal area were 0.37 at 1,160m and 0.31 at 1,300m respectively, and the vegetation coverages by the crown projection area were 2.04 at 1,160m and 1.61 at 1,300m respectively. 6. The light extinction coefficient(k) in Beer-Lambert's law, showed the distance, F(z), from top canopy to aboveground, was 0.17. 7. The water relations parameters of Sorbus commixta shoot were obtained by the pressure chamber technique. The osmotic pressure, ${\pi}_o$, at maximum turgor was -16.2 bar, and VAT pressure was 14.5bar. The osmotic pressure, ${\pi}_p$, at incipient plasmolysis was -19.4bar. The relative water contents at incipient plasmolysis were 83.1% ($v_p/v_o$) and 87.1%($v_p/w_s$;$w_s$, total water at maximum turgor). 8. The bulk modulus of elasticity(E) of shoot was about 69.6. The total symplasmic water to total water in shoot was 67.7%, and the apoplastic water to total water was 32.3%.

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Physicochemical properties of Sancho (Zanthoxylum schinifolium) seeds oil base extracts from different method (추출방법에 따른 산초 종자 정유성분의 이화학적 특성)

  • Jung, Mi Seun;Shin, Yeon Mi;Kim, Myeong Kyu;Kim, Chul Ho;Choi, Jine Shang
    • Food Science and Preservation
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    • v.20 no.6
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    • pp.827-833
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    • 2013
  • In this study we investigated physicochemical properties of Zanthoxylum schinifolium seeds oil base extracts. Supercritical fluid extraction (SFE), roast pressure (RPM) and steam pressure (SPM) method were used for oil base extracts. The pressure and temperature conditions of SFE method were $70{\sim}80kgf/cm^2$ and below $30^{\circ}C$, respectively, by newly designed SFE-$CO_2$ system. The yield of extraction was 38.5% at the SFE method and others were 30% in each. Refractive index of oil base extracts, there was also no difference between them as 1.470~1.473. At the SFE method, viscosity observed higher value better than two method that showed as 181.88~209.93 according to the extraction time. Three oil base extracts showed difference in color which was low in b value at SFE, especially. The result of acid value at RPM that was lower as 0.93 mg/g than 2.36~2.64 mg/g of SFE method. Saponification value ranged $182.96{\sim}196.57mg{\cdot}KOH/g$ in three extraction method. At SPM, TBA value showed as 158.96 mg/kg, but in the SFE method ranged higher value as 201.30~347.14 mg/kg. Fatty acids analysed with 18 varieties in all oil base extracts and the composition of saturated/unsaturated fatty acids was 17:83(v/v) at SEF. Especially, ${\omega}$-3,6,9 fatty acids observed at SFE and SPM, but did not appeared at RPM. Fatty acid of ${\omega}$-6,9 detected in all cases.

Design of a New CMOS Differential Amplifier Circuit (새로운 구조를 갖는 CMOS 자동증폭회로 설계)

  • 방준호;조성익;김동용;김형갑
    • The Journal of Korean Institute of Communications and Information Sciences
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    • v.18 no.6
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    • pp.854-862
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    • 1993
  • All of the CMOS analog and analog-digital systems have composed with several basic circuits, and among them, a important block, the amplifier part can affect the system's performance, Therefore, according to the uses in the system, the amplifier circuit have designed as various architectures (high-gain, low-noise, high-speed circuit, etc...). In this paper, we have proposed a new CMOS differential amplifier circuit. This circuit is differential to single ended input stage comprised of CMOS complementary gain circuits having internally biasing configurations. These architectures can be achieved the high gain and reduced the transistors for biasing. As a results of SPICE simulation with the standard $1.5{\mu}m$ processing parameter, the gain of the proposed circuit have a doubly value of the typical circuit's while maintaining other characteristics(phase margin, offset, etc...). And the proposed circuit is applicated in a simple CMOS comparator which has the settling time in 7nsec(CL=1pF) and the igh output swing $({\pm}4.5V)$.

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White Wine Making using Campbell Early Grapes with different Kinds of Yeasts (효모의 종류를 달리한 캠벨 얼리 포도를 이용한 백포도주 제조)

  • Kim, Kyeong-Hwan;Han, Gi-Dong
    • Culinary science and hospitality research
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    • v.17 no.3
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    • pp.162-171
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    • 2011
  • This study investigates the physicochemical and organoleptic characteristics of Campbell Early white wines made by a traditional method. The pH values of all Campbell Early white wines were ranged from 3.2 to 3.5 during fermentation. The acidity value of the Campbell Early white wine made by the traditional method was 0.2~0.9%. Sucrose and alcohol contents were 6~7 Brix and 13.2~14.4% respectively at the end of fermentation. Campbell Early white wine had high sensory scores for color, aroma, taste, sharpness, after taste, and overall balance. Since Campbell Early grapes are well fermented due to their rich fermentative sugar content, Campbell Early white wines made by adding K1-V1116 yeast were shown to be the most appropriate.

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Comparison of Nanopowdered and Powdered Peanut Sprout-Added Yogurt on its Physicochemical and Sensory Properties during Storage

  • Ahn, Yu-Jin;Ganesan, Palanivel;Kwak, Hae-Soo
    • Food Science of Animal Resources
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    • v.32 no.5
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    • pp.553-560
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    • 2012
  • This study was conducted to compare the physicochemical and sensory properties of yogurt containing nanopowdered peanut sprouts (NPPS) and powdered peanut sprouts (PPS) at different concentrations (0.05-0.20%, w/v) during storage at $4^{\circ}C$ for 16 d. The pH values of NPPS (0.05-0.20%, w/v)-added yogurt were lower than those of PPS-added yogurt. The antiradical scavenging activity and LAB counts were significantly higher in NPPS-added yogurt than in PPS-added yogurt during the storage period of 16 d (p<0.05). Higher concentrations (0.15, and 0.20%) NPPS-added yogurt showed greater antiradical scavenging activity. The LAB counts were ranged from $9.00{\times}10^8$ to $1.10{\times}10^9$ and $1.30{\times}10^9$ to $9.10{\times}10^8$ CFU/mL in 0.05% and 0.20% NPPS-added yogurts, respectively. In sensory testing, 0.05 and 0.10% NPPS-added yogurt showed similar results to the control in whey-off, grainy texture, and overall acceptability. Yellowness and astringent scores increased with increasing addition of NPPS or PPS to the yogurt irrespective of its storage times. Peanut and beany flavors were lower during the storage for 0.05 and 0.10% NPPS-added yogurt. Based on the data obtained from the present study, it was concluded that 0.05 and 0.10%, w/v of NPPS could be used to produce NPPS-added yogurt without significant adverse effects on the physicochemical and sensory properties, but with an enhanced functional value added to the yogurt.

Synthesis and Binding Properties of 1,3,5-Tris(2-arylthiomethyl)mesitylene: A Selective Ag (I) Ionophore

  • Kim, Hong-Seok;Bae, Seon-Yun;Kim, Ki-Soo;Choi, Jun-Hyeak;Choi, Heung-Jin;Shim, Jun-Ho;Cha, Geun-Sig;Nam, Hak-Hyun
    • Bulletin of the Korean Chemical Society
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    • v.29 no.2
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    • pp.417-421
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    • 2008
  • The efficient synthesis of four mesitylene-based receptors 1-4 and their potentiometric response characteristics to alkali metal, alkaline earth metal, and transition metal ions, under various pH conditions are outlined. Receptor 1-based electrode exhibited more sensitive response to Ag+ ion (49 mV/decade of range from 10-6 to 10-2 M) than the 2-based electrode (47 mV/decade of range from 3 ´ 10-5 to 10-2 M), while the 3- and 4-based ones revealed sub-Nernstian below 40 mV/pAg+. All electrodes showed substantial responses to Ag+ ion under acidic condition, but there was almost nil-response to other transition metal ions (Fe2+, Co2+, Zn2+, Ni2+, Pb2+, Cd2+, Cu2+ and Hg2+). The association constant of receptor 1 toward Ag+ ion, measured by 1H NMR titration, showed the largest value (200 M-1) among the tested receptors. The results were interpreted with semi empirically-modeled structures.