• Journal of Environmental Science International
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• v.10 no.6
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• pp.393-399
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• 2001

This study was carried out to evaluate the pollutant removal efficiencies of the advanced drinking water treatment using ozonation. for raw water, Nakdong River was used. By conducting batch ozonation test, the following results were obtained. when ozone dosage of 5mg/$\ell$was used, preozonation of raw water reduced turbidity, KMnO$_4$consumption, DOC(dissolved organic carbon), UV254 absorbance, THMFP(trihalomethane formation potential) as much as 3.9NTU, 5.5mg/$\ell$, 1.15mg/$\ell$, 0.112 and 0.065mg/$\ell$, respectively. In case of postozonation of sand filtered water, water quality was also improved with decrease in turbidity, KMnO$_4$consumption, DOC, UV254 absorbance and THMFP at the amount of 0.08NTU, 2.6mg/$\ell$, 0.88mg/$\ell$, 0.042 and 0.018mg/$\ell$, respectively. On the other hand, contents of dissolved oxygen increased at the level of 1.3mg/$\ell$ after preozonation process and 1.0mg/$\ell$ after postozonation process. The effect of ozone dosage was higher than that of its contact time for the removal of the pollutants.

• The Korea Journal of Herbology
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• v.37 no.5
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• pp.53-61
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• 2022

Objectives : The aim of this study was to investigate the effect of Baicalein (BA) on the production of hydrogen peroxide in lipoteichoic acid-stimulated RAW 264.7 mouse macrophages. Methods : Lipoteichoic acid-stressed RAW 264.7 mouse macrophages were incubated with baicalein at concentrations of 50 and 100 µM. Incubation time is 30 minutes, 2 h, 12 h, and 18 h. After incubation, The production of hydrogen peroxide in RAW 264.7 mouse macrophages was measured with dihydrorhodamine 123 assay. Streptococcus aureus lipoteichoic acid and Streptococcus pyogenes lipoteichoic acid were used as cell-stimulating lipoteichoic acid. Cell viabilities were measured with a modified MTT assay. Berberine, indomethacin, and gallic acid were incubated for the same time as the comparative materials. Results : BA at the concentration of 50 and 100 µM did not show cytotoxicity on RAW 264.7 mouse macrophages for 24 h incubation. For 30 minutes, 2 h, 12 h, and 18 h incubation, BA at the concentration of 50 and 100 µM significantly inhibited the production of hydrogen peroxide in RAW 264.7 mouse macrophages stimulated by Streptococcus aureus lipoteichoic acid (p < 0.05); also, BA at the concentration of 50 and 100 µM also inhibited the productions of hydrogen peroxide in RAW 264.7 mouse macrophages stimulated by Streptococcus pyogenes lipoteichoic acid significantly (p < 0.05). Conclusions : BA might have anti-bacterial activity related to its inhibition of hydrogen peroxide production in lipoteichoic acid-stimulated RAW 264.7 mouse macrophages.

• Korean Journal of Agricultural Science
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• v.20 no.2
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• pp.153-166
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• 1993

The experiments were conducted to improve raw milk quality during storage, the chemical composition and microbiological aspect of raw milk, milk thermized at $65^{\circ}C$ for 30 second, and $75^{\circ}C$ for 2 second stored at $5^{\circ}C$ for 4 days were investigated. The result obtained were summarized as follows : 1. During storage of raw and thermized milk, in the composition of milk fat, milk protein, lactose and total solid did not change significantly. 2. The range of pH and acidity for the raw milk were 6.73~5.94 and 0.16~0.27% respectively and those of the thermized milk were 6.79~6.62 and 0.16~0.17% respectively. The phosphatase test were negative in heated milk. 3. The composition of total nitrogen, NCN and whey protein were decreased, wherease those of NPN and casein were increased in heat treated milk. 4. The compositions of total nitrogen and casein were decreased as the storage period advanced, wherese those of NCN and NPN were increased. However, the composition of whey protein did not significantly change. 5. The number of coliform bacteria was not found in thermized milk. but were gradually increased in raw milk during storage period. 6. Raw milk had total bacteria count as $5.6{\times}10^6/ml$, psychrotrophic bacteria $1.8{\times}10^6/ml$ and thermoduric bacteria $1.6{\times}10^5/ml$, as the heat treatment increased microorganism counts decreased to milk thermized at $75^{\circ}C$, for 2 sec. $3.0{\times}10^3/ml$, $1.5{\times}10/ml$ and $2.7{\times}10^3/ml$ respectively. 7. The count of thermoduric bacteria, psychrotrophic bacteria and total bacteria were increased during storage period, and more rapidly increased in raw milk than in heat treated milk.

• Korean Journal of Food Science and Technology
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• v.18 no.4
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• pp.288-293
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• 1986

A raw starch-digesting enzyme from Rhizopus oryzae was purified by ammonium sulfate fractionation, DEAE-sephacel column chromatography and Sephadex G-150 gel filtration. The specific activity of purified enzyme was 45.2 Ulmg protein and the yield was 16.2%. The purified enzyme was found to be homogeneous bypolyacrylamide gel electrophoresis and its molecular weight was estimated to be 67,000 by SDS-polyacrylamide gel electrophoresis, and also the enzyme had Km value of 4.082 mg/ml for raw corn starch. The optimal temperature and pH for the enzyme activity were $50^{\circ}C$ and 4.0-5.0, respectively. Reaction product of raw corn starch by purified enzyme was glucose mainly.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.664-667
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• 1998

In order to establish scientific foundations for the production of meju, optimum soaking conditions of raw soybean were investigated. 100% hydration of raw soybean by soaking conditions were observed in 17 hrs at 5$^{\circ}C$, 15 hrs at 1$0^{\circ}C$, 11 hrs at 15$^{\circ}C$, 9 hrs at 2$0^{\circ}C$, 7 hrs $25^{\circ}C$, 5 hrs 3$0^{\circ}C$, 4 hrs at 4$0^{\circ}C$ and 3 hrs at 5$0^{\circ}C$. Exudation amounts of total free amino acids and free sugars were the least when soybean was soaked for 2$0^{\circ}C$ for 9 hours.

• Preventive Nutrition and Food Science
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• v.5 no.1
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• pp.25-31
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• 2000

Extrusion conditions for production of rice extrudate were studied. The optimal production conditions of rice extrudate were determined by the relationship between dependent variables such as expansion ratio, shear strength and color change and independent variables such as moisture content of raw material, screw speed, and die tem-perature of extruder. The textural quality of rice exturdate was significantly affected by the moisture content of raw material (x1), screw speed (x2), and die temperature (x3) of extruder. The expansion ratio of rice extrudate showed the highest value at the moisture content of 18% of raw material, and the lowest at 24%, and whose regression equation was Y=34.8967 - 3.219X1 - (0.623$\times$10-2)X2 + 0.136X3 + (0.648$\times$10-1)X12 + (0.138$\times$10-3)X1X2 + (0.456$\times$10-4)X22 + (0.719$\times$10-3)X1X3 -(0.515$\times$10-3)X2X3- (0.552$\times$10-3)X32. The most desirable texture of rice extrudate determined by shear test and sensory evaluation was obtained at the following conditions : mois-ture content of 18% of raw material, screw speed of 210 rpm and die temperature of 11$0^{\circ}C$. The rice extrudate prepared under the above conditions showed the lowest shear force of 954g at which the highest sensory score was obtained.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.62-68
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• 1998

To develop methods to produce low salt fermented squid with rich flavor and acceptable shelf life, the optimum processing conditions such as water activity of raw material, amounts of NaCl, papain and gucose were investigated. Water activity of squid meat was adjusted to 0.94 (raw meat), 0.90 and 0.88 by cold air blast and each was salted with 3, 5, or 7% NaCl followed by fermenting at $10^{\circ}C$ for 6 weeks. Amino nitrogen was increased rapidly with high water activity and low NaCl concentration. As a result of organoleptic evaluation it was concluded that optimum conditions were to adjust water activity of raw material to 0.90 and to salt with 5% NaCl. When squid meat adjusting water activity to 0.90 was treated with 0.05, 0.1 and 0.5% papain and fermented at $10^{\circ}C$ for 6 weeks, SDS-PAGE pattern showed rapid breakdown of myofibrilar protein with increasing amounts of papain but the treatment with 0.1% enzyme was best organoleptically. pH values of squid meat added with 1 and 2% glucose were maintained lower than control (glucose 0%) but there were no significant differences between the two glucose treatments. Therefore, it was thought that adding of glucose might be extended shelf life of fermented squid with low salt concentration.

• Journal of Convergence for Information Technology
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• v.9 no.6
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• pp.218-226
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• 2019

In this study, we investigated the possibility of Kaempferia Galanga(KG) hot water extract on the antioxidant, cytotoxic and anti-inflammatory efficacy as a cosmetic ingredient. Antioxidant effects were evaluated based on DPPH and ABTS radical scavenging activity, FRAP assay, and total polyphenol contents. The MTT assay was used to confirm the cell toxicity in mouse macrophage RAW264.7 cells. Anti-inflammatory effects were also investigated in LPS-induced RAW264.7 cells by measuring secretion of NO, $TNF-{\alpha}$ and iNOS, $TNF-{\alpha}$ mRNA expression level. As a result, DPPH and ABTS radical scavenging activities were increased in a concentration-dependent manner. The ferric reducing antioxidant power(FRAP) was the highest at 5 mg/mL as 24.5 uM. The measurements of total polyphenol content was $1.28{\pm}0.064mg\;GAE/g$. The cytotoxicity of the KG extract results showed no cytotoxicity at concentration of 0.625 to 2.5 mg/mL. In addition, the extract of KG significantly suppressed the LPS-induced nitrite, $TNF-{\alpha}$ secretion and the mRNA expression of iNOS, $TNF-{\alpha}$ in RAW264.7 cells. Taken together, these data suggest that the KG hot water extracts can be used as a safe and functional cosmetic raw material.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.5
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• pp.554-559
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• 2011

To measure the proximate composition and mineral content of laver Porphyra yezoensis, we collected 30 raw and 30 dried laver from the major production area of the south coast of Korea (Busan, Goheung, Haenam, Wando). The approximate composition of a 100 g edible portion of raw laver was $89.9{\pm}1.4$ g moisture, $3.7{\pm}1.0$ g protein, $0.5{\pm}0.2$ g lipids, $2.1{\pm}1.8$ g carbohydrate and $3.9{\pm}0.6$ g ash. The approximate composition of a 100 g portion of dried laver was $8.9{\pm}1.6$ g moisture, $31.5{\pm}6.5$ g protein, $1.9{\pm}0.3$ g lipids, $48.4{\pm}6.5$ g carbohydrate and $9.3{\pm}1.1$ g ash. No clear regional variation in laver composition was observed. The mineral content of laver was expressed as dry weight. The mean macro mineral content per 100 g portion of raw laver was (in descending order): K ($1,979{\pm}863.0$ mg), Na ($1,063.2{\pm}498.8$ mg), P ($658.7{\pm}101.8$ mg), Mg ($432.3{\pm}83.5$ mg) and Ca ($394.2{\pm}136.5$ mg). In comparison, the mean micro mineral content of raw laver was (in descending order): Fe ($243.72{\pm}154.75\;{\mu}g/g$), Zn ($72.76{\pm}30.61\;{\mu}g/g$), Mn ($41.53{\pm}15.33\;{\mu}g/g$), Cu ($4.16{\pm}1.66\;{\mu}g/g$) and Ni ($0.43{\pm}0.70\;{\mu}g/g$) No clear regional variation in the mineral content of laver was observed; however, raw laver contained a higher mineral content than dried laver.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.533-541
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• 2013

The purpose of this article was to study the influence of tangible clues of raw-fish restaurants on consumers' emotional responses and repurchasing behavior in eastern area of Kangwon-province. In this study frequency analysis, reliability analysis, factor analysis and path analysis(SEM) were applied to analyze the data. Through path analysis tangible clues' performances had generally significant influences upon consumers' emotional responses to buy products of raw-fish restaurants. According to the results, exterior facility had positive influence on pleasure(p<0.001) and arousal(p<0.01). Interior facility had positive influence on pleasure(p<0.001) and arousal(p<0.001), but negative on dominance(p<0.01). And the others had positive influence on pleasure(p<0.05). Press copy had positive influence on pleasure(p<0.001) and arousal(p<0.001). And Pleasure and arousal had positive influence on repurchasing behavior(p<0.001). But Dominance didn't have significant influence on repurchasing behavior. As a result, we studied that the tangible clues was an effective marketing tactic to maintain and increase consumers' positive emotional reponses to repurchase at restaurants. Therefore it is finally needed that dining-out corporations manage tangible clues in a customer-maintaining without additional costs, and especially to use mixing tangible clues each other in some suitable condition.