• Microbiology and Biotechnology Letters
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• v.33 no.2
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• pp.148-153
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• 2005

Malaria is a re-emerging infectious disease that is spreading to areas where it had been eradicated, such as Eastern Europe and Central Asia. To avoid the mortality from malaria, early detection of the parasite is a very important issue. The peripheral blood smear has been the gold standard method for the diagnosis of malaria infection. Recently, several other methods have been introduced for quantitative detection of malaria parasites. Real time PCR that employs fluorescent labels to enable the continuous monitoring of PCR product formation throughout the reaction has recently been used to detect several human malaria parasites. 18S rRNA sequences from malaria parasites have been amplified using Taqman real time PCR assay. Here, a SYBR Green-based real time quantitative PCR assay for the detection of malaria parasite-especially, Plasmodium vivax - was applied for the evaluation of 26 blood samples from Korean malaria patients. Even though SYBR Green-based real time PCR is easier and cheaper than Taqman-based assay, SYBR Green-based assay cannot be used because 18S rRNA cannot be specifically amplified using 1 primer set. Therefore, we used DBP gene sequences from Plasmodium vivax, which is specific for the SYBR Green based assays. We amplified the DBP gene from the 26 blood samples of malaria patients using SYBR Green based assay and obtained the copy numbers of DBP genes for each sample. Also, we selected optimal reference gene between ACTB and B2M using real time assay to get the stable genes regardless of Malaria titer. Using selected ACTB reference genes, we successfully converted the copy numbers from samples into titer, ${\sharp}$ of parasites per microliter. Using the resultant titer from DBP based SYBER Green assay with ACTB reference gene, we compared the results from our study with the titer from Taqman-based assay. We found that our results showed identical tendency with the results of 18S rRNA Taqman assay, especially in lower titer range. Thus, our DBP gene-utilized real time assay can detect Plasmodium vivax in Korean patient group semi-quantitatively and easily.

• Applied Chemistry for Engineering
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• v.28 no.1
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• pp.101-111
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• 2017

Mineral carbonation is a technology in which carbonates are synthesized from minerals including serpentine and olivine, and industrial wastes such as slag and cement, of which all contain calcium or magnesium when reacted with carbon dioxide. This study aims to develop the mineral carbonation technology for commercialization, which can reduce environmental burden and process cost through the reduction of carbon dioxide using steel slag and the slag reuse after calcium extraction. Calcium extraction was conducted using NH4Cl solution for air-cooled slag and convert slag, and ${\geq}98%$ purity calcium carbonate was synthesized by reaction with calcium-extracted solution and carbon dioxide. And we conducted experimentally to minimize the quantity of by-product, the slag residue after calcium extraction, which has occupied large amount of weight ratio (about 80-90%) at the point of mineral carbonation process using slag. The slag residue was used to replace silica sand in the manufacture of cement panel, and physical properties including compressive strength and flexible strength of panel using the slag residue and normal cement panel, respectively, were analyzed. The calcium concentration in extraction solution was analyzed by inductively coupled plasma optical emission spectrometer (ICP-OES). Field-emission scanning electron microscope (FE-SEM) was also used to identify the surface morphology of calcium carbonate, and XRD was used to analyze the crystallinity and the quantitative analysis of calcium carbonate. In addition, the cement panel evaluation was carried out according to KS L ISO 679, and the compressive strength and flexural strength of the panels were measured.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.3
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• pp.410-424
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• 2011

This study was investigated for the purpose of obtaining basic data which can be applied to processing of canned sea mussel using tomato paste. Shell were washed, and then steamed and shucked. Sea mussel meat was prepared with ratio of sea mussel 90g, tomato paste sauce 65g(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The sea mussel meats were packed with vacuum seamer in 301-3 can, and then sterilized for various F0 value(F0 8-12 min.) in a steam system retort at $118^{\circ}C$. The factors such as pH, VBN, amino-N, total amino acid, free amino acid, chemical composition, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned sea mussel produced with various sterilization condition(F0 8-12 min.) were measured. The same element was also measured during preservation. The results showed that the product sterilized at F0 8 min. and preserved for 90 days were the most desirable.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.244-250
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• 2013

The objective of this study was to investigate the effects of marinade condition (injection and tumbling process) on the physicochemical and sensory characteristics of marinade steak. The pH of marinade steaks was in the range of 5.26-5.51, with the highest level in the injection/tumbling (IT) treatment, while injection processes tended to result in higher pH levels (p<0.05). Salinity and sweetness contents were determined to be the highest in the IT treatment. Cooking loss was highest in the control (Immersion, 6 hr), but there were no significant differences between control and injection/tumbling, injection/ vacuum/tumbling (IVT), and vacuum/tumbling treatments. Hardness was in the range of 8.01-13.99 kg, with the lowest level observed for the IVT treatment, and the highest level observed for the control. However, there were no significant differences in hardness between injection process treatments and non-injection process treatments. Therefore, injection and tumbling processes have a similar effect on meat tenderness. In the sensory evaluation, there was a significant difference between the control, injection and tumbling process treatments in terms of tenderness, texture preference and taste. These results suggest that injection and tumbling processes improved tenderness, product yield and sensory preference in meat products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.395-402
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• 2005

White layer cakes with 10-50% content of domestic millet and waxy millet were carried out to determine how the content of millet and waxy millet affected Quality and properties of a product. The 10% content of waxy millet resulted in the greatest volume, which decreased with the increase in the content of millet and waxy millet; up to 40% content of millet and waxy millet made no significant difference in weight from the control one. The specific loaf volume decreased with the increase in the content of millet and waxy millet. In terms of crum color, as the content of millet and waxy millet increased, the value of L tended to decrease, making it darker, and there was a significant increase in the value of a and b. As for crust color, the value of L, a, and b tended to increase with the increase in the content of millet and waxy millet, making it darker, but with no significant difference from the control one. In terms of texture, 10% content of millet and 10-20% content of waxy millet made no significant difference in hardness from the control one; as for retrogradation, waxy millet tended to make greater increase in hardness than millet. 5℃ storage resulted more rapidly in retrogradation than 25℃. The sensory evaluation showed that with the increase in the content, waxy millet, millet, and the control in order served to make it darker and harder in terms of external properties, with small pores, uneven texture, and reduced flavor in terms of internal properties. There was no significant difference between the cake with 10-20% content of millet and waxy millet and the control one in making a white layer cake by adding millet and waxy millet.

• Food Science and Preservation
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• v.21 no.2
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• pp.276-285
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• 2014

The purpose of this study was to develop a new fermented product (named as Cheonggeumjang) using Sigumjang, Cheonggukjang and Oak mushroom. This study was conducted to evaluate the effects of Sigumjang, Cheonggukjang, and Cheonggeumjang, which were mixed in a different ratio as A (Sigumjang: Cheonggukjang = 1:2), B (Sigumjang: Cheonggukjang = 1:1) and C (Sigumjang: Cheonggukjang = 2 : 1). Then, the functions and physicochemical properties of products were investigated. We found that the crude protein content in Cheonggeumjang was higher than in Sigumjang whereas fat and calories content was less than that of Cheonggukjang. Free sugar content in Cheonggeumjang C 5.8681 g/100g was the highest. Moroever, Cheonggeumjang C and Sigumjang has an antioxidant activities. The electron donating capacity, SOD like activity and the inhibitory effect on xanthine oxidase of these two were significantly high than other group. Fat rancidity is promoted in the presence of metal ion, Cheonggeumjang group has higher inhibitory effect on $Fe^{2+}$ion than on $Cu^{2+}$ ion. The rancidity of fat is also increased by reactive oxygens species, Cheonggeumjang group inhibited $H_2O_2$ in higher extent than $KO_2$. Also, ${\alpha}$-glucosidase inhibition activity of Cheonggeumjang C in all of the concentrations (300 ppm, 500 ppm and 700 ppm) is higher than other groups. In sensory evaluation, Cheonggeumjang C groups is ranked significantly higher than the other groups while considering color, flavor, taste and the overall acceptability. Taken together, the results of this study suggest that Cheonggeumjang is best ingredient for increasing the consumer acceptability and functionality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1103-1108
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• 2005

A new type of surimi gel was prepared by adding the crab paste to the original Alaska pollock surimi, and its characteristics were determined. With increased addition of crab paste to the surimi, moisture $(81.3\;to\;79.1\%)$ and protein content $(12.2\;to\;11.6\%)$ of surimi gels slightly decreased while ash content increased compared to commercial surimi gel. Color values of surimi gels were decreased in lightness (L value, 67.3 to 63.5) but increased in redness (a value, -3.5 to 7.14). Thus, crab paste-added surimi gel was a little darked reddish product. Maximum values of breaking force and deformation of $10\%$ added surimi gel were 568g and 13.1mm, respectively. Sensory scores on color and flavor increased according to the increasing of additional ratios, whereas texture scores was maximum at $10\%$ added surimi gel. From the results of physical properties and sensory evaluation, desirable additional ratio was $10\%$. Total amino acid content (11,435 mg/100g) of $10\%$ added surimi gel was approximately $5\%$ less than non-added surimi gel, and major amino acids were aspartic acids, glutamic acid, leucine and lysine. Exceptionally, cysteine content of $10\%$ added surimi gel was 2 times higher than control (surimi gel without crab paste). Calcium and phosphorus contents of $10\%$ crab paste-added surimi gel were 172:4mg/l00g and 234.6 mg/100g, respectively, and their ratio (1:1.4) was in the optimal range in the body absorbtion efficiency.

• The Journal of Information Systems
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• v.25 no.1
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• pp.1-23
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• 2016

Purpose Self-congruity deals with the effect of symbolic value-expressive attributes on consumer decision and behavior, which is the theoretical foundation of the "non-utilitarian destination positioning". Functional congruity refers to utilitarian evaluation of a product or service by consumers. In addition, recent years, social network services, especially mobile social network services have created many opportunities for e-WOM communication that enables consumers to share personal consumption related information anywhere at any time. Moreover, self-construal is a hot and popular topic that has been discussed in the field of modem psychology as well as in marketing area. This study aims to examine the moderating effect of self-construal on the relationship between self-congruity, functional congruity and tourists' positive electronic word of mouth (e-WOM). Design/methodology/approach In order to verify the hypotheses, we developed a questionnaire with 32 survey items. We measured all the items on a five-point Likert-type scale. We used Sojump.com to collect questionnaire and gathered 218 responses from whom have visited Korea before. After a pilot test, we analyzed the main survey data by using SPSS 20.0 and AMOS 18.0, and employed structural equation modeling to test the hypotheses. We first estimated the measurement model for its overall fit, reliability and validity through a confirmatory factor analysis and used common method bias test to make sure that whether measures are affected by common-method variance. Then we tested the hypotheses through the structural model and used regression analysis to measure moderating effect of self-construal. Findings The results reveal that the effect of self-congruity on tourists' positive e-WOM is stronger for tourists with an independent self-construal compared with those with interdependent self-construal. Moreover, it shows that the effect of functional congruity on tourists' positive e-WOM becomes salient when tourists' self-construal is primed to be interdependent rather than independent. We expect that the results of this study can provide important implications for academic and practical perspective.

• Tuberculosis and Respiratory Diseases
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• v.50 no.1
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• pp.29-41
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• 2001

Background : The appearance of multiple-drug-resistant Mycobacterium tuberculosis strains has been seriously compromising successful control of tuberculosis. Rifampin-resistance, caused by mutations in the rpoB gene, can be indicative of multiple-drug-resistance, and its detection is of great importance. The present study aimed to develop an oligonucleotide chip for accurate and convenient screening of drug-resistance. Methods : In order to detect point mutations in the rpoB gene, an oligonucleotide chip was prepared by immobilizing specific probe DNA to a microscopic slide glass by a chemical reaction. The probe DNA that was selected from the 81 bp core region of the rpoB gene was designed to have mutation sites at the center. A total of 17 mutant probes related to rifampin-resistance including 8 rifabutin-sensitive mutant probes were used in this study. For accurate determination, wild type probes were prepared for each mutation position with an equal length, which enabled a direct comparison of the hybridization intensities between the mutant and wild type. Results : Mycobacterial genomic DNA from clinical samples was tested with the oligonucleotide chip and the results were compared with those of the drug-susceptibility test in addition to sequencing and INNO-LiPA Rif. TB kit test in some cases. Out of 15 samples, the oligonucleotide chip results of 13 samples showed good agreement with the rifabutin-sensitivity results. The two samples with conflicting result also showed a discrepancy between the other tests, suggesting such possibilities as existence of mixed strains and difference in drug-sensitivity. Further verification of these samples in addition to more case studies are required before the final evaluation of the oligonucleotide chip can be made. Conlcusion : An oligonucleotide chip was developed for the detection of rpoB gene mutations related to drugsusceptibility. The results to date show the potential for using the oligonucleotide chip for accurate and convenient screening of drug-resistance to provide useful information in antituberculosis drug therapy.

• Journal of Life Science
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• v.24 no.9
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• pp.1030-1038
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• 2014

Platelet products are used to treat hemorrhagic or platelet dysfunction diseases. Plateletpheresis involves collecting the platelet components of blood using an apheresis blood-collection system. Various indicators are available for evaluating the qualities of the apheresis platelets. The productivity of platelet collection is evaluated through both the collection efficiency and collection rates. Platelet storage quality can be evaluated in vitro using several indicators, including visual appearance, metabolic activities, volume, platelet count, white blood cell count, microparticles, and various platelet activation markers. Platelet activation markers have been used as indicators of storage quality in various studies. Post-transfusion platelet quality can be evaluated based on the corrected count increment and the percentage of platelet recovery. Although various studies have investigated the aspects of plateletpheresis, no article has systemically presented assessments of the platelet products obtained from different plateletpheresis devices. The present study provides a review of plateletpheresis, including the specifics of the process, the types of devices employed, the platelet quality, the overall efficacy, and the evaluation indicator qualities. Furthermore, the differences in functionality among the different apheresis devices are discussed. Although adverse reactions to the citrate anti-coagulant have been reported, apheresis processing may provide a safer option for donors who are at a high risk for presyncopal or syncopal reactions related to whole blood collection.