• Journal of Korean Society of Environmental Engineers
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• v.30 no.9
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• pp.907-912
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• 2008

In order to reduce the availability of dissolved inorganic phosphorus in surface water, lakes, and estuaries, black shale and zero valent iron can be used as reacitve materials. Sorption of phosphate to sampled sediment, black shale, and zero valent iron was quantitatively evaluated in this research. Effect of coexistence of calcium was also tested, since coexisting ions can enhance the precipitation of phosphate. An empirical kinetic model with fast sorption(k$_t$), slow sorption(k$_s$), and precipitation(k$_p$) was well fitted to experiment data from this research. Langmuir and Freundlich sorption isotherms were also used to evaluated phosphate maximum sorption capacity. Calcium ions at 0, 1 and 5 mM affected the precipitation kinetic coefficient in empirical kinetic model but did not have impact on the maximum sorbed concentration.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.224-230
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• 2009

This study was to investigated the effects of adding of medicinal herbal (cinnamon, licorice and Bokbunja) to ground beef during storage by examining surface color, water holding capacity, cooking loss, increased rate of thickness, decreased rate of diameter, pH, VBN (volatile basic nitrogen) content and TBARS (2-thiobarbituric acid reactive substances) values of the beef under cold ($4{\pm}1$) storage conditions for 9 days. Four types of ground beef were prepared by adding the follow: 10% water (control), 10% cinnamon extracts (T-1), 10% licorice extracts (T-2), and 10% Bokbunja extracts (T-3). The $L^*$ (Lightness) and $a^*$ (Redness) values of the beef significantly decreased (p<0.05) whereas no significant changes were shown in the $b^*$ (Yellowness) value during storage, and which were not influenced by the additions of herbal extracts. Water holding capacity was significantly increased during cold storage (p<0.05), and was not influenced by the addition of the extracts. The cooking loss of the control, T-2 and T-3 were significantly decreased during cold storage (p<0.05), and T-1 had no significant changes in cooking loss. There were no significant changes in the thickness and diameter during cold storage, and which were not influenced by the addition of the extracts. The pH of the control decreased until 6 days of storage, but increased at 9 days, and the pH levels of T-1, T-2 and T-3 decreased during cold storage. VBN content was increased during cold storage and the VBN contents of the samples containing herbal extracts were lower than that of the control. In addition, the TBARS values of the ground beef containing the extracts were lower than that of the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.201-206
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• 2004

This study was carried out to investigate the effect of addition mugwort podwer and carcass grade on the shelf life of pork ham. Pork ham was prepared by four type such as grade B pork ham ( $B_{o}$ ), grade B pork ham containing mugwort powder ( $B_{+}$), grade E pork ham ( $E_{o}$ ) and grade E pork ham containing mugwort powder ( $E_{+}$). The surface color, pH, residual nitrite, VBN (volatile basic nitrogen), TBARS (2-thiobarbituric acid reactive substances) and total bacterial counts of the samples were determined during storage for 8 weeks at 4$^{\circ}C$. The $L^{*}$ value of $B_{o}$ and $B_{+}$ ham showed higher at the latter period of 8 weeks, that of $E_{o}$ ham was the highest on at the storage of 2nd week and that of $E_{+}$ ham was not different during 8 weeks storage. The $L^{*}$ value of B grade ham was higher than that of E grade ham and the $a^{*}$ value of E grade ham was higher than that of B grade ham. The pH of all ham decreased during storage, but increased from 8 weeks. The residual nitrite of all ham highly decreased until storage for 2 weeks, the addition of mugwort powder was affected in the reduction of residual nitrite of pork ham. The VBN contents were 6.90∼7.90 mg% in the early period of storage, was 14.07∼14.83 mg% on the storage of 8th week. The TBARS of pork ham were increased gradually during storage and pork ham containing mugwort powder showed lower value than pork ham non added mugwort powder during 4th and 6th weeks storage. The total bacterial counts of pork ham were increased gradually during storage and the addition of mugwort powder was not effective.ive.ctive.ive.

• Food Science of Animal Resources
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• v.21 no.4
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• pp.292-299
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• 2001

Chicken surimi from mechanically deboned chicken meat was prepared with 0.2% oleoresin spices such as rosemary, thyme, sage, mace, marjoram, and bay. Samples were stored at -18$\^{C}$ for 14 weeks to observe quality change including lipid oxidation, color and textural properties. The pH of surimi decreased from pH 7.44∼7.58 stored at 1 day to pH 7.03∼7.13 stored at 14 weeks. The control surimi showed higher level of pH during storage periods. Color stabiilty of surimi decreased during frozen storage both in control and oleoresin added surimi. Control surimi comparatively maintained higher color stability during frozen storage because of higher L* and a* values, and lower b*. On the contrary, the marjoram addition significantly decreased L* and a* value, and increased b* value compared with other oleoresins. Therefore, the color of surimi seems to be affected original color of oleoresin spice itself. Gel strength showed loser level in oleoresin added surimi than control surimi. Oleoresin spices inhibited lipid oxidation significantly because less thiobarbituric acid-reactive substance(TBARS) were accumulated in oleoresin added surimi than control surimi. Sage was the most effective in minimizing lipid oxidation in frozen surimi as TBARS of sage added surimi stored for 14 weeks maintained only 42% compared with that of control. In conclusion, the 6 kinds of oleoresin in this experiment retarded oxidative rancidity in chicken surimi but there was no beneficial effect on the surface color and gel strength.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.203-203
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• 2017

The Earth's climate is rapidly changing because of increasing carbon dioxide content in atmosphere so, climate prediction models anticipate that earth surface temperature will rise by 3 to $5^{\circ}C$ in next 50 to 100 years. Therefore, frequency of un-expected weather events such as drought, salinity, low or high temperature and flooding etc. will be increasing worldwide. Furthermore, increased atmosphere temperature can influence pests and pathogens spread as well. Therefore, to protect enormous grain loss from unexpected weather conditions, studies related with combine stress conditions like abiotic plus biotic stress condition are really required. Thus, our research focused on physiological responses under combined abiotic and biotic stress condition in rice plant. To induce uniform stress condition, we used NaCl (100 mM) and salicylic acid (0.5 and 1.0 mM SA) as each stress a stimulator. Each artificial abiotic and biotic stress inducer was applied to hydroponically grown rice seedlings alone or together for four day. The data were collected in a time-dependent manner [1, 2, 3 and 4 day(s) after treatment (DAT)] and were matched with our anticipation that shoot length and shoot fresh weight was decreased in solo and combined abiotic and biotic stress condition. The lipid peroxidation content was significantly increased ($1.5{\pm}0.2$ to $2.7{\pm}0.1mg$ mg of $MDA\;g^{-1}FW$) in the first two days in both stress exposed plants, and showed the opposite trend ($0.5{\pm}0.01$ to $0.1{\pm}0.001mg$ of $MDA\;g^{-1}FW$) in last two days under multi stress condition. Superoxide dismutase (SOD) activity did not showed difference in only biotic stress condition (alone 0.5 and 1.0 mM SA) as compared to control however, it was significantly increased in multi stress condition or solo abiotic stress condition whereas, catalase (CAT), and ascorbate peroxidase (APX) activities were significantly decreased in solo biotic and combined abiotic and biotic condition. In particular, both enzymes activities were more decreased in multi stress condition as compared to solo biotic stress condition. The results for relative mRNA expression level of CAT and APX enzymes were in agreement with results of spectrophotometric values. Correlation value between each stress condition and phenotypic data showed that biotic stress condition showed high correlation with activity of CAT and APX whilst, abiotic stress condition revealed significant correlation with SOD activity.

• Applied Chemistry for Engineering
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• v.28 no.6
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• pp.705-713
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• 2017

A novel material, $Bi_2WO_6-GO-TiO_2$ composite, was successfully synthesized using a facile hydrothermal method. During the hydrothermal reaction, the loading of $Bi_2WO_6$ and $TiO_2$ nanoparticles onto graphene sheets was achieved. The obtained $Bi_2WO_{6-GO-TiO2}$ composite photo-catalysts were characterized by X-ray diffraction (XRD), scanning electron microscopy (SEM), energy dispersive X-ray (EDX) analysis, transmission electron microscopy (TEM), Raman spectroscopy, ultraviolet-visible diffuse reflectance spectroscopy (UV-vis-DRS), and X-ray photoelectron spectroscopy (XPS). The $Bi_2WO_6$ nanoparticle showed an irregular dark-square block nanoplate shape, while $TiO_2$ nanoparticles covered the surface of the graphene sheets with a quantum dot size. The degradation of rhodamine B (RhB), methylene blue trihydrate (MB), and reactive black B (RBB) dyes in an aqueous solution with different initial amount of catalysts was observed by UV spectrophotometry after measuring the decrease in the concentration. As a result, the $Bi_2WO_6-GO-TiO_2$ composite showed good decolorization activity with MB solution under visible light. The $Bi_2WO_6-GO-TiO_2$ composite is expected to become a new potential material for decolorization activity. Photocatalytic reactions with different photocatalysts were explained by the Langmuir-Hinshelwood model and a band theory.

• Journal of Veterinary Clinics
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• v.19 no.2
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• pp.228-235
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• 2002

Mastitis is the most costly disease results in lost milk production, decreased milk quality, milk discard, early culling of cows, drug costs and labor costs in dairy cow. Until now, a antibiotic administration at the end of lactation, dry cow therapy has been known the most effective and widely used mastitis control method. However, dry cow therapy do not control a new infection in the late dry and prepartum period because dry cow products have only persistent activity in the early dry period. Therefore, this study was conducted to evaluate clinical effect of sustained released biodegradable cephalexin microsphere using PLGA in bovine mastitis control during dry period. PLGA has been approved as controlled drug release system because of non-toxic, non-tissue reactive and bioerodible characteristics. This study revealed that cephalexin microsphere had a spherical shape with characteristic porous structure on the surface. Also, in vitro drug release studies are clearly observed that the release rate of cephalexin from PLGA microsphere decrease during the first 21 days after initial burst and then increase again between 3 and 4 weeks showing pulsatile releasing pattern. On the other hand, as tried in field the new infection rate, cure rate and mean SCC after parturition in cephalexin microsphere infused group were significantly differenced as compared to the control group. Accordingly, a sustained release of cephalexin from a biodegradable microsphere could make dry cow therapy more efficiently by preventing a new infection and decreasing the number of existing infection of mammary gland during dry period.

• Journal of Life Science
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• v.14 no.1
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• pp.198-203
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• 2004

This study was carried out to investigate the effect of mugwort podwer and carcass grade on the shelf-life of pork patty. Pork patty was prepared by four types such as grade B pcrk patty without mugwort powder (A patty), grade B pork patty with mugwort podwer (B patty), grade I pork patty without mugwort powder (C patty) and grade E pork patty with mugwort powder (D patty) and the residual nitrite, surface color, pH, VBN (volatile basic nitrogen), TBARS (2-thiobarbituric acid reactive substances) and total bacterial counts of the sample were determined during storage at 4$^{\circ}C$. The residual nitrite of pork patties with mugwort powder was highly decreased until storage for 2 weeks, pork patties without mugwort powder highly decreased until storage for 4 weeks, therefore addition of mugwort powder reduced residual nitrite of pork patty. The L＊ value of pork patty was the highest at early stage of storage, pork patties with mugwort powder were lower than that of pork patties without mugwort powder, and grade B pork patties were higher than that of the grade I pork patties. The a value of grade I pork patties were higher than that of grade B pork patties, and changes during storage were no significant difference. The b value of grade B pork patties were higher than that of grade I pork patties. The pH of pork patties decreased during storage. The VBN, TBARS and total bacterial counts added significantly during storage, and the addition of mugwort powder were not affected during storage.

• Food Science of Animal Resources
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• v.33 no.3
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• pp.390-394
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• 2013

The aim of this study was to determine the optimal storage condition of pre-packed Hanwoo beef without freezing. Hanwoo loin was purchased from a local distributor at 48 h after slaughter, then sliced in $1.5{\pm}0.5$ cm thickness, and packed in a polyethylene (PE) tray covered with linear low-density polyethylene (LLDPE) film. The studied factors to set the optimal storage condition were chamber temperature (5, 2.5 and $-1^{\circ}C$ for 14 d), cooling method (direct and indirect cooling system), and ultraviolet (UV) light irradiation for beef surface sterilization (0, 30, 60, and 120 min). The changes of pH, thiobarbituric acid reactive substances (TBARS) and number of aerobic bacteria were measured during storage. Beef samples stored in $-1^{\circ}C$ showed the minimal increasing rate in TBARS and microbial growth. After 15 d of storage, there was no significant difference in pH and TBARS values. However, the microbial population of beef stored in direct type cooling chamber ($4.25{\pm}0.66$ Log CFU/g) was significantly lower than that of beef stored in indirect type chamber ($6.47{\pm}0.08$ Log CFU/g) (p<0.05). After 4 d of storage, 60 or 120 min UV light irradiated beef samples showed significantly lower microbial population, and at 14 d of storage, 60 min UV irradiated beef sample showed significantly lower microbial population ($3.14{\pm}0.43$ Log CFU/g) than control ($4.46{\pm}0.13$ Log CFU/g) (p<0.05). However, TBARS values of 60 or 120 min UV light irradiated beef samples were significantly higher than non-irradiated beef sample after 4 d of storage (p<0.05).

• Food Science of Animal Resources
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• v.26 no.3
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• pp.322-330
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• 2006

Sixteen semimembranous muscles were removed from sixteen left pig carcasses. They were cut into $7{\times}10{\times}2cm$ pieces and mixed randomly. Samples were assigned to four treatments: (T1) soy-based sauce; (T2) Kimchi-based sauce; (T3) pickled shrimp-based sauce; and (T4) onion-based sauce. Each sample was aged in a plastic box at $1^{\circ}C$ for 10 days, then vacuum packed and held at $1^{\circ}C$ for 28 days. The lightness and redness values of the aged pork were, in most cases, significantly increased on the surface and in the interior (p<0.05) by day 28 for all treatments, relative to day 1. The thiobarbituric acid reactive substances (TBARS) value significantly (p<0.05) increased for T1 and T4 from day 1 until day 14, but decreased after 14 days of storage (p<0.05). The TBARS value for T3 decreased with storage time (p<0.05), although there was no difference between 14 and 28 days. The total volatile basic nitrogen (VBN) content increased significantly with storage time (p<0.05) for all treatments, with the exception of T2. Total plate counts (TPC) increased significantly (p<0.05) with increasing storage time for all treatments. On day 1, T2 had the highest TPC value (p<0.05), while T4 was lowest (p<0.05). On 28 day, T2 had the lowest TPC value (p<0.05), while T3 was highest (p<0.05). E. coli levels showed a significant (p<0.05) decrease with increased storage for T1, T2 and T4. These results indicate that T2 was move effective at inhibiting the growth of E. coli than the other pork samples. The levels of Lactobacillus spp. increased with storage time for all samples. These results suggest that traditional Korean ingredients could be utilized to extend the shelf-life of aged pork during storage.