• Korean Journal of Mineralogy and Petrology
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• v.36 no.2
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• pp.117-124
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• 2023

X-ray diffraction analysis, X-ray fluorescence analysis, thermal differential and thermos gravimetric analysis, cation exchange capacity analysis, and Cesium (Cs), Strontium (Sr) adsorption experiments were performed to investigate the physical and chemical properties of natural zeolite from Guryongpo in Korea. As a result of X-ray diffraction analysis, minerals such as mordenite, heulandite, clinoptilolite, and illite are contained, and as a result of X-ray fluorescence analysis, elements such as SiO₂, Al₂O₃, CaO, K₂O, MgO, Fe₂O₃ and Na₂O are contained, and the cation exchange capacity was 148.6 meq/100 g. As a result of thermal differential and thermos gravimetric analysis, it was confirmed that the thermal stability was excellent up to 600 ℃. As a result of the adsorption equilibrium experiment over time, the equilibrium was reached within 30 min. for Cesium (Cs) and within 8 hr. for Strontium (Sr), and the adsorption rates of Cesium (Cs) and Strontium (Sr) were 80% and 18%, respectively. As a result of the single-component isothermal adsorption experiment, in conformed to the Langmuir model, and the maximum Cesium (Cs) adsorption amount was 131.5 mg/g, which was high, while the Strontium (Sr) maximum adsorption amount was 29.5 mg/g, which was low. In the case of the natural zeolite used in this study, the content of minerals including 8-rings such as clinoptilolite, heulandite, and mordenite is high, showing high selectivity for Cesium (Cs).

• Horticultural Science & Technology
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• v.34 no.6
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• pp.886-897
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• 2016

The physical properties of rooting media for the establishment of plugs in a greenhouse are modified according to variations in the greenhouse environment throughout the season. In this study, we established a standard for rooting media for the production of plug seedlings for each growing season (summer, winter and spring fall). Eight types of peatmoss (PM) and 4 types of perlite (PL) commonly used in Korea were collected and blended with the ratio of 7 parts PM to 3 parts PL (v/v) to make 32 different rooting media blends. We determined the total porosity (TP), container capacity (CC), air-filled porosity (AFP), pH, and electrical conductivity (EC) of the 32 media blends, and 6 media blends were selected for seasonal use. We also conducted additional analyses for plant easily available water (EAW), buffering water (BW), cation exchange capacity (CEC), and nutrient contents in the 6 media blends. The TP, CC, and AFP of the 32 media blends ranged from 64.7 to 96.0%, 42.9 to 90.1%, and 1.3 to 27.8%, respectively, indicating that the physical properties were strongly influenced by the type of PM and PL. The pH and EC of the PMs ranged from 2.96 to 3.81 and 0.08 to $0.47dS{\cdot}m^{-1}$, respectively. However, after blending the PM with the PL the pH was raised and the EC was lowered The media blends selected for the summer growing season were Blonde Golden peatmoss (BG) + No. 1 perlite size < 1 mm (PE1) and Latagro 0-10 mm (L1) + No. 2 perlite size 1-2 mm (PE2). These two media blends had 89.8-90.9% of TP, 80.8-81.3% of CC, and 9.0-9.7% of AFP. The media blends selected for the winter growing season were Sfagnumi Turvas (ST) + PE2 and Latagro 20-40 mm (L3) + PE2. These media blends had 79.9-86.7% of TP, 60.4-74.9% of CC, and 11.8-19.6% of AFP. The TP, CC, and AFP of two media blends, BG + No.3 perlite 2-5 mm (PE3) and Orange peatmoss (O) + PE3, selected for the spring and fall growing seasons, respectively, were 85.2-87.3%, 77.9%, and 7.4-9.4%, respectively. The percentage of EAW of the media blends selected for the spring, summer, and winter growing seasons ranged from 24.2-24.9%, 22.0-28.6%, and 18.0-21.8%, respectively, but the percentages of BW were not significantly different among the selected root media blends. The pH, EC, and CEC of the 6 selected media blends ranged from 3.11-3.97, $0.06-0.26dS{\cdot}m^{-1}$, and $97-119meq{\cdot}100g^{-1}$, respectively.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.27-37
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• 1994

To catch the relative importance of varietal and environmental variation in various grain quality components associated with palatability of cooked rice, grain appearance, milling recovery, several physicochemical properties of milled rice and texture or eating quality of cooked rice for rice materials of five japonica cultivars, produced at four locations of the mid-mountainous and alpine area of Korea in 1989, were evaluated and analyzed the obtained data. Highly significant varietal and locational variations were detected in 1000-grain weight, amylose content, K/Mg ratio, gelatinization temperature, peak viscosity, breakdown and setback viscosities as compared with variety x location interaction variation. Also, marked locational variations were recongnized in milling recovery from rough to brwon rice, alkali digestibility and protein content, and significant varietal variation was caught in stickiness /hardness ratio of cooked rice. The variety x location interaction variation was especially large in quality components of grain appearance and ripening, palatability of cooked rice and consistency viscosity. One thousand kernel weight was heaviest in Jinbuolbyeo and Odaebyeo, and the unfilled grain ratio was lowest in Jinbuolbyeo. Odaebyeo showed slightly' lower ratio of intact and clear milled rice because of more chalky rice kernels compared with other cultivars. Amylose content of Jinbuolbyeo and Sobaegbyeo was about 1% lower than that of others and K/Mg ratio of Odaebyeo was the lowest one among rice materials. Odaebyeo, Sobaegbyeo and Jinbuolbyeo revealed significantly low gelatinization temperature and setback viscosity while high peak and breakdown viscosities. Cholwon rice showed the greatest kernel weight, good grain filling but lowest ratio of intact and clear milled rice while Jinbu rices exhibited the highest milling recovery from rough to brown rice and ratio of sound milled rice. Amylose content of milled rice in Jinbu rices was about 2-3% lower than those in other locations. Protein content of polished rice was about 1% lower in rice materials of middle zone than those of southern part of Korea. K/Mg ratio of milled rice was highest in Jinbu rice and potassium content was slightly higher in the rice materials of middle region than in those of southern region. Alkali digestion value and gelatinization temperature of polished rice was markedly high in Jinbu rices as compared with other locations. Breakdown viscosity was hightest in Chlown rices and next higher with the order of Hwaso>Unbong>Jinbu rices, and setback viscosity was the quite contrary tendency with breakdown. The stickiness /hardness ratio of cooked rice was relatively higher value in Cholwon rices than in the others and the palatability of cooked rice was a little better in Unbong and Cholwon rices than in Jinbu and Hwaso rices, although variety x location interaction variation was large. The rice materials can be classified largely into two groups of Jinbu and the others by the distribution on the plane of 1st and 2nd principal components (about 60% of total informations) contracted from twelve grain quality properties closely associated with eating quality of cooked rice. Also, Jinbu and the other rices were divided into two and three rice groups respectively. Varietal variation of overall rice quality was smallest in Hwaso. The most superior rice group in overall quality evaluation included Odaebyeo produced at Cholwon, Unbong and Hwaso, and Sobaegbyeo grown at Unbong

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.152-160
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• 2005

This study was carried out to investigate selectable criteria in evaluating waxy corn $F_1$ hybrids for developing good eating quality waxy corn variety. The physicochemical property analysis of 6 waxy corn $F_1$ hybrids - Chalok1, Chalok2, Heugjeomchal, Yeonnongl, Chalok4, and Suwon45- showed a range of $11.2\~13.1\%$ for crude protein, $5.1\~6.0\%$ for crude fat, $91.8\~92.6\%$ for amylopectin, and $4.5\~6.6\%$ for free sugar content. The pericarp thickness which is one of the most important characteristics related to tenderness in waxy corn was ranged $34\~47{\mu}m$ in 4 waxy corn hybrids - Yeonnongl, Chalok4, Suwon45, and Heugjeomchal. On the other hand, it was ranged $64\~81{\mu}m$ in Chalok1 and Chalok2. The amylogram analysis by rapid visco analyzer showed that in fresh waxy corn hybrid (DAP25), all amylogram properties except setback were higher in Yeonnongl, Chalok4, and Suwon45 compared to those of Chalokl, Chnlok2, and Heugjeomchal. However, in matured waxy corn hybyids (DAP45), the result was the opposite - the amylogram properties were higher in Chalokl, Chalok2, and Heugjeomchal than those of Yeonnongl, Chalok4, and Suwon45. The texture analysis showed that gumminess, chewiness, and hardness increased dramatically with the time after the cooking in Chalokl and Beugjeomchal. On the other hand, these above pyoperties did not change as rapidly with the time in Yeonnongl, Chalok4, and Suwon45. Gumminess, chewiness, and hardness did not increase much within 6 hours after steamingr but increased significantly 32 hours after steaming. Therefore, we have reached a conclusion that texture analysis of cooked waxy corn should be carried out 6 hours after steaming. In the sensory evaluation, Yeonnongl, Chalok4, and Suwon45 revealed higher palatability -6.8, 7.1, and 6.9 respectively - than. that of Chnlokl, Chalok2, and Heugjeomchal. The palatability analysis of 6 waxy corn hybrids showed palatability positively correlating with free sugar content,100-kernel weight, kernel length, kernet width, and consistency, but negatively correlating with pericarp thickness, hardness, gumminess, and chewiness.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.15-26
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• 1994

To understand the relative contribution of varietal and environmental variation on various grain quality components in rice, grain appearance, milling recovery, several physicochemical properties of rice grain and texture or palatability of cooked rice for milled rice materials of seven cultivars(five japonica & two Tongil-type), produced at six locations of the middle and southern plain area of Korea in 1989, were evaluated and analyzed the obtained data. Highly significant varietal variations were detected in all grain quality components of the rice materials and marked locational variations with about 14-54% portion of total variation were recognized in grain appearance, milling recovery, alkali digestibility, protein content, K /Mg ratio, gelatinization temperature, breakdown and setback viscosities. Variations of variety x location interaction were especially large in overall palatability score of cooked rice and consistency or set- back viscosities of amylograph. Tongil-type cultivars showed poor marketing quality, lower milling recovery, slightly lower alkali digestibility and amylose content, a little higher protein content and K /Mg ratio, relatively higher peak, breakdown and consistency viscosities, significantly lower setback viscosity, and more undesirable palatability of cooked rice compared with japonica rices. The japonica rice varieties possessing good palatability of cooked rice were slightly low in protein content and a little high in K /Mg ratio and stickiness /hardness ratio of cooked rice. Rice 1000-kernel weight was significantly heavier in rice materials produced in Iri lowland compared with other locations. Milling recovery from rough to brown rice and ripening quality were lowest in Milyang late-planted rice while highest in Iri lowland and Gyehwa reclaimed-land rice. Amylose content of milled rice was about 1% lower in Gyehwa rice compared with other locations. Protein content of polished rice was about 1% lower in rice materials of middle plain area than those of southern plain regions. K/Mg ratio of milled rice was lowest in Iri rice while highest in Milyang rice. Alkali digestibility was highest in Milyang rice while lowest in Honam plain rice, but the temperature of gelatinization initiation of rice flour in amylograph was lowest in Suwon and Iri rices while highest in Milyang rice. Breakdown viscosity was lowest in Milyang rice and next lower in Ichon lowland rice while highest in Gyehwa and Iri rices, and setback viscosity was the contrary tendency. The stickiness/hardness ratio of cooked rice was slightly lower in southern-plain rices than in middle-plain ones, and the palatability of cooked rice was best in Namyang reclaimed-land rice and next better with the order of Suwon$\geq$Iri$\geq$Ichon$\geq$Gyehwa$\geq$Milyang rices. The rice materials can be classified genotypically into two ecotypes of japonica and Tongil-type rice groups, and environmentally into three regions of Milyang, middle and Honam lowland by the distribution on the plane of 1st and 2nd principal components contracted from eleven grain quality properties closely associated with palatability of cooked rice by principal component analysis.

• Analytical Science and Technology
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• v.28 no.3
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• pp.182-186
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• 2015

In this study, the porous CuO/MnO₂ catalyst was prepared through the co-precipitation process from an aqueous solution of potassium permanganate (KMnO₄), manganese(II) acetate (Mn(CH₃COO)₂·4H₂O) and copper(II) acetate (Cu(CH₃COO)₂·H₂O). The phase change in MnO₂ was analyzed according to the reaction molar ratio of KMnO₄ to Mn(CH₃COO)₂. The reaction mole ratio of KMnO₄ to Mn(CH₃COO)₂·4H₂O was varied at 0.3:1, 0.6:1, and 1:1. The aqueous solution of Cu(CH₃COO)₂ was injected into a mixed solution of KMnO₄ and Mn(CH₃COO)₂ to 10~75 wt% relative to MnO₂. The Cu ion co-precipitates as CuO with MnO₂ in a highly dispersed state on MnO₂. The physicochemical property of the prepared CuO/MnO₂ was analyzed by using the TGA, DSC, XRD, SEM, and BET. The different phase types of MnO₂ were prepared according to the reaction mole ratio of KMnO₄ to Mn(CH₃COO)₂·4H₂O. The results confirmed that the porous CuO/MnO₂ catalyst with γ-phase MnO₂ was produced in the reaction mole ratio of KMnO₄ to Mn(CH₃COO)₂ as 0.6:1 at room temperature.

• Applied Chemistry for Engineering
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• v.21 no.6
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• pp.648-652
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• 2010

Catalytic activities of the partial oxidation of methane (POM) to hydrogen were investigated over Pd(5)/Ti-SPK and Pd(5)/Zr-SPK in a fixed bed flow reactor (FBFR) under atmosphere, and the catalysts were characterized by BET, XPS, XRD. The BET surface areas, pore volume and pore width of Horvath-Kawaze, micro pore area and volume of t-plot of Pd(5)/Ti-SPK and Pd(5)/Zr-SPK were $284m^2/g$, $0.233cm^3/g$, 3.9 nm, $30m^2/g$, $0.015cm^3/g$ and $396m^2/g$, $0.324cm^3/g$, 3.7nm, $119m^2/g$, $0.055cm^3/g$, repectively. The nitrogen adsorption isotherms were type IV with hysteresis. XPS showed that Si 2p and O 1s core electronlevels of Ti-SPK and Zr-SPK substituted Ti and Zr shifted to slightly lower binding energies than SPK. The oxidation states of Pd on the surface of catalysts were $Pd^0$ and $Pd^{+2}$. XRD patterns showed that crystal structures of fresh catalyst changed amorphous into crystal phase after reaction. The conversion and selectivity of POM to hydrogen over Pd(5)/Ti-SPK and Pd(5)/Zr-SPK were 77, 84% and 78, 72%, respectively, at 973 K, $CH_4/O_2$ = 2, GHSV = $8.4{\times}10^4mL/g_{cat}{\cdot}h$ and were kept constant even after 3 days in stream. These results confirm superior activity, thermal stability, and physicochemical properties of catalyst in POM to hydrogen.

• Food Science and Preservation
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• v.20 no.6
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• pp.818-826
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• 2013

To evaluate the practical use of okara koji in soy sauce fermented with soybean koji, the okara koji was fortified with different contents (0, 50, and 100%) in soybean koji and then fermented for 90 days. The saltiness of the soy sauce was about 17.15~17.22%. The higher okara koji content showed lower net soluble solid contents of 8.73, 6.12, and 2.50%, as well as lower acidity levels of 1.09, 0.98, and 0.47%. The buffering capacity of the soy sauce decreased to 1.26-3.41 by adding higher okara koji. The protease activity was higher in the soy sauce with 50% orara koji and decreased with longer fermentation. Also, the tyrosine content peaked to 275.2 mg% after 90 days. ${\alpha}$-amylase showed higher activity in the soy sauces fortified with okara koji, which resulted in the highest total sugar and reducing sugar contents after 60 days. The total sugar and the reducing sugar in the soy source decreased after longer fermentation. The total free amino acid contents of the soy sources fortified with okara koji (0, 50, and 100%) were 41.68 mg/mL, 33.10 mg/mL, and 9.27 mg/mL, respectively. In particular, the glutamic acid contents of the three types of soy sauces were highest, and most amino acids, except for glutamine, increased during the fermentation for 90 days. The sensory evaluation, except of the saltiness and color, showed similar values in the soy sauces, except in the okara koji 100%. Thus, okara koji could be a valuable ingredient of traditional soy sauces. However, the 50% okara koji did not differ significantly from the others.

• Journal of Life Science
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• v.30 no.9
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• pp.804-812
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• 2020

The giant mealworm beetle, Zophobas atratus (Coleoptera: Tenebrionidae) has been used as a protein source for small pets and mammals. Recently, it was temporarily registered in the list of the Food Code. We previously performed an in silico analysis of the Zophobas atratus transcriptome to identify putative antimicrobial peptides and identified several antimicrobial peptide candidates. Among them, we assessed the antimicrobial and anti-inflammatory activities of zophobacin 1 that was selected bio-informatically based on its physicochemical properties against microorganisms and mouse macrophage Raw264.7 cells. Zophobacin 1 showed antimicrobial activities against microorganisms without inducing hemolysis and decreased the nitric oxide production of the lipopolysaccharide-induced Raw264.7 cells. Moreover, ELISA and Western blot analysis revealed that zophobacin 1 reduced expression levels of pro-inflammatory enzymes such as inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2). We also investigated expression of pro-inflammatory cytokines (interleukin-6 and interleukin-1β) production through quantitative real time-PCR and ELISA. Zophobacin 1 markedly reduced the expression level of cytokines through the regulation of mitogen-activated protein kinases (MAPKs) and nuclear factor kappa B (NF-κB) signaling. We confirmed that zophobacin 1 bound to bacterial cell membranes via a specific interaction with lipopolysaccharides. These data suggest that zophobacin 1 could be promising molecules for development as antimicrobial and anti-inflammatory therapeutic agents.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.25 no.1
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• pp.58-71
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• 2015

Objectives: The aims of this study were to investigate the classification system of chemical substances in the Occupational Safety and Health Act(OSHA) and Chemical Substances Control Act(CSCA) and to compare several health indices (i.e., Time Weighted Average (TWA), Lethal Dose ($LD_{50}$), and Lethal Concentration ($LC_{50}$) of chemical substances by categories in each law. Methods: The chemicals regulated by each law were classified by the specific categories provided in the respective law; seven categories for OSHA (chemicals with OELs, chemicals prohibited from manufacturing, etc., chemicals requiring approval, chemicals kept below permissible limits, chemicals requiring workplace monitoring, chemicals requiring special management, and chemicals requiring special heath diagnosis) and five categories from the CSCA(poisonous substances, permitted substances, restricted substances, prohibited substances, and substances requiring preparation for accidents). Information on physicochemical properties, health indices including CMR characteristics, $LD_{50}$ and $LD_{50}$ were searched from the homepages of the Korean Occupational and Safety Agency and the National Institute of Environmental Research, etc. Statistical analysis was conducted for comparison between TWA and health index for each category. Results: The number of chemicals based on CAS numbers was different from the numbers of series of chemicals listed in each law because of repeat listings due to different names (e.g., glycol monoethylether vs. 2-ethoxy ethanol) and grouping of different chemicals under the same serial number(i.e., five different benzidine-related chemicals were categorized under one serial number(06-4-13) as prohibited substances under the CSCA). A total of 722 chemicals and 995 chemicals were listed at the OSHA and its sub-regulations and CSCA and its sub-regulations, respectively. Among these, 36.8% based on OSHA chemicals and 26.7% based on CSCA chemicals were regulated simultaneously through both laws. The correlation coefficients between TWA and $LC_{50}$ and between TWA and $LD_{50}$, were 0.641 and 0.506, respectively. The geometric mean values of TWA calculated by each category in both laws have no tendency according to category. The patterns of cumulative graph for TWA, $LD_{50}$, $LC_{50}$ were similar to the chemicals regulated by OHSA and CCSA, but their median values were lower for CCSA regulated chemicals than OSHA regulated chemicals. The GM of carcinogenic chemicals under the OSHA was significantly lower than non-CMR chemicals($2.21mg/m^3$ vs $5.69mg/m^3$, p=0.006), while there was no significant difference in CSCA chemicals($0.85mg/m^3$ vs $1.04mg/m^3$, p=0.448). $LC_{50}$ showed no significant difference between carcinogens, mutagens, reproductive toxic chemicals and non-CMR chemicals in both laws' regulated chemicals, while there was a difference between carcinogens and non-CMR chemicals in $LD_{50}$ of the CSCA. Conclusions: This study found that there was no specific tendency or significant difference in health indicessuch TWA, $LD_{50}$ and $LC_{50}$ in subcategories of chemicals as classified by the Ministry of Labor and Employment and the Ministry of Environment. Considering the background and the purpose of each law, collaboration for harmonization in chemical categorizing and regulation is necessary.