• Proceedings of the Korean Society for Applied Microbiology Conference
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• 2002.10a
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• pp.62-62
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• 2002

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.559-566
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• 2011

The effects of pH and temperature on degradation of anthocyanin in purple-fleshed sweet potato cultivars(Mokpo No.62, Borami, Jami, Sinjami and Ayamurasaki) were determined at pH ranges of 1 to 5 and temperature ranges of 20 to $80^{\circ}C$. The anthocyanin contents of five sweet potato varieties were 3.9, 3.8, 4.7, 4.1, 4.2 mg/g of dried sweet potato, respectively. Degradations of anthocyanins at different pHs and temperatures followed the first-order reaction. Our results clearly showed that the anthocyanin stability of purple-fleshed sweet potato was dependent on the source of the sweet potato cultivars. Anthocyanin obtained from Borami showed the highest stability. The half-life of antocyanin degradation of purple sweet potato cultivars(Mokpo No.62, Borami, Jami, Sinjami and Ayamurasaki) at pH 3 were 22.2, 28.3, 26.3, 23.4, 22.7 days at $60^{\circ}C$, respectively. A significant decrease in anthocyanin stability was observed at temperatures above $40^{\circ}C$. Activation energies of purple-fleshed sweet potato cultivars at different temperatures were 54.67, 60.93, 71.73, 59.35, 62.28 kJ/mol, respectively.

• Korean Journal of Food Science and Technology
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• v.9 no.1
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• pp.31-35
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• 1977

As a study on the acid protease production by Rhizopus japonicus S-62, the culture conditions for the enzyme production and characteristics of the crude enzyme were investigated. The results are summarized as follows: 1. The optimum conditions for solid culture on wheat bran were 48 hrs of culture period and $100{\sim}120%$ addition of tap water. 2. Of the several media, wheat bran medium was the most excellent in the enzyme production. 3. The addition of sucrose, fructose, $NH_4Cl$ and $NaH_2PO_4$ on wheat bran, respectively, increased largely the enzyme production. 4. The optimum pH for the enzyme action was pH $2.4{\sim}2.6$, the optimum temperature was about $40^{\circ}C$, and the stable pH range was $pH\;2.5{\sim}5.0$, the enzyme was stable below $40^{\circ}C$ and was inactivated abruptly above $40^{\circ}C$.

• The Korean Journal of Nuclear Medicine Technology
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• v.16 no.1
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• pp.57-61
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• 2012

Purpose: The multi-gated cardiac blood pool scan is to evaluate the function of left ventricle (LV) and usefully observe a value of ejection fraction (EF) for a patient who is receiving chemotherapy. To calculate LVEF, we should adjust an angle of left anterior oblique (LAO) view to separate both ventricles. And by overlapped ventricles, it is possible to affect LVEF. The purpose of this study is to investigate and compare quantitative indices by changing an angle of LAO view. Materials and methods: We analyzed the 49 patients who were examined by multi-gated cardiac blood pool scan in department of nuclear medicine at Asan Medical Center from June to September 2011. Firstly, we acquired "Best septal" view. And then, we got images by addition and subtraction of angle for LAO view to anterior and lateral. We compared three LAO views for 20 people by 5 degrees and 39 people by 10 degrees. And we analyzed quantitative indices, EF, end diastole and end systole counts, by automated and manual region of interest (ROI) modes. Results: Firstly, we analyzed quantitative indices by automated ROI mode. In case of 5 degrees, the averages of EF are $61.0{\pm}7.5$, $62.1{\pm}7.1$, $60.9{\pm}6.7%$ ($p$=0.841) in LAO, LAO $-5^{\circ}$ and LAO $+5^{\circ}$ respectively. And there is no difference in end diastole and end systole counts ($p$<0.05). In case of 10 degrees, the averages of EF are $62.4{\pm}9.5$, $62.3{\pm}10.8$, $61.6{\pm}.9.3%$ ($p$=0.938) in LAO, LAO $-10^{\circ}$ and LAO $+10^{\circ}$ respectively. And there is no difference in end diastole and end systole counts ($p$<0.05). Secondly, we analyzed quantitative indices by manual ROI mode. In case of 5 degrees, the averages of EF are $62.8{\pm}7.1$, $63.6{\pm}7.5$, $62.7{\pm}7.3%$ ($p$=0.903) in LAO, LAO $-5^{\circ}$ and LAO $+5^{\circ}$ respectively. And there is no difference in end diastole and end systole counts ($p$<0.05). In case of 10 degrees, the averages of EF are $65.5{\pm}9.0$, $66.3{\pm}8.7$, $63.5{\pm}.9.3%$ (p=0.473) in LAO, LAO $-10^{\circ}$ and LAO $+10^{\circ}$ respectively. And there is no difference in end diastole and end systole counts ($p$<0.05). Conclusion: When an image is nearly "Best septal" view, the difference of LAO angle would not affect to change LVEF. Although there was no difference in quantitative analysis, deviations could happen when to interpret wall motion qualitatively by reading physicians.

• Journal of Animal Science and Technology
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• v.62 no.6
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• pp.903-911
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• 2020

The purpose of this study was to compare the physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork. Sausages were prepared using either 100% pork sausage (P10), a mixture of 50% pork and 50% carp muscle (P5C5), or 100% carp muscle (C10). The quality of the sausage emulsion was determined by analyzing approximate composition, pH, instrumental color, cooking yield, water holding capacity (WHC), viscosity, and texture profile analysis (TPA). Moisture content of cooked C10 was significantly higher than that of P10 or P5C5 (p < 0.05); however, protein content of cooked P10 was significantly higher than that of C10 (p < 0.05). The pH of uncooked and cooked C10 was significantly higher than that of P10 and P5C5 (p < 0.05). The cooking yield, WHC, and texture profile analysis of C10 were higher than those of P10 and P5C5 (p < 0.05). In addition, the viscosity of uncooked C10 was higher than that of P10 and P5C5. These results suggest that carp muscle can enhance sausage quality with respect to pH, WHC, cooking yield, viscosity, and TPA.

• Nuclear industry
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• v.12 no.2 s.108
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• pp.62-72
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• 1992

• Journal of the Korean Ceramic Society
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• v.41 no.12 s.271
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• pp.921-928
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• 2004

Calcium phosphate powders have been prepared by using $Ca(OH)_2\;and\;H_{3}PO_4$ solution under various conditions such as pH, calcination temperature, and reaction time. ${\beta}-TCP({\beta}-tricalcium phosphate)$and HAp(hydroxyapatite) were synthesized at pH=5.21 and pH > 7.62, respectively. From XRD results, $Ca(OH)_2\;and\;H_{3}PO_4$ solution reacted quickly to form HAp, which was structurally stable up to 16h. Calcination temperature having good crystallinity is revealed to be at $1200^{\circ}C$. SEM analysis showed that ${\beta}-TCP$ and HAp with needle type were synthesized at pH 5.21 and pH 7.62, respectively. However, at pH 9.16, tiny and homogeneous HAp having sphere was prepared and rearranged to show needle morphology. HAp synthesized at pH 9.16 was utilized as bonechina body and calcined. The sample was analyzed its crystallinity, water absorbtion, color, and shape to check physical properties.

• Journal of Microbiology and Biotechnology
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• v.1 no.2
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• pp.96-101
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• 1991

Phenotypic changes after plasmid curing experiment suggested that the bacteriocin production phenotype ($Bac^{+}$) might be linked to a chromosomal DNA and the mucin production phenotype ($Muc^{+}$) might be linked to a 62.5 kilobase (kb) plasmid (pMUC62) in Lactobacillus plantarum 27 isolated from meat starter culture. The non-mucoid ($Muc^{-}$) variants were missing pMUC62 but they produced bacteriocin as the wild strain ($Bac^{+}$). There was no difference in antibiotic resistance and sugar fermentation patterns between the wild strain ($Bac^{+}$ $Muc^{+}$) and the nonmucoid ($Bac^{+}$ $Muc^{-}$) variants. Antimicrobial spectrum of bacteriocin produced by both wild strain and $Muc^{-}$ variant of Lb. plantarum 27 included strains of Pediococcus acidilactici (A, M, H), Pediococcus sp. isolated from meat, Lactobacillus sp. isolated from meat, Lb. plantarum NCDO 955 and Staphylococcus aureus 485. Neither of the tested Gram negative bacteria were inhibited by bacteriocin. Antimicrobial activity of crude bacteriocin was retained after autoclaving, DNase or catalase treatment and exposure from pHs 4 to 9 but was lost after treating with several proteolytic enzymes and exposure at pH 10.

• Korean Journal of Microbiology
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• v.36 no.3
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• pp.187-191
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• 2000

Sulmonella gyhi is one of important causes of human enteric infections. S @phi I

• Electrical & Electronic Materials
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• v.16 no.1
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• pp.62.1-62
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• 2003