• Korean Journal of Veterinary Research
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• v.29 no.4
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• pp.493-501
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• 1989

A total of 108 strains of C jejuni isolated from pigs and chickens were examined for the susceptibility to 10 antimicrobial agents and normal sera of cattle, sheep, guinea pigs and chickens. Minimal inhibitory concentration(MIC) ranges of antimicrobial agents to C jejuni isolates were $${\leq_-}1.56$$ to $${\geq_-}100{\mu}g/ml$$ for erythromycin, rifampin, streptomycin and tetracycline, 50 to $${\geq_-}100{\mu}g$$ for cephalothin, $${\leq_-}1.56$$ to $50{\mu}g$ for ampicillin, $${\leq_-}1.56$$ to $25{\mu}g$ for kanamycin and nalidixic acid, $${\leq_-}1.56$$ to $12.5{\mu}g$ for chloramphenicol and gentamicin. Resistance rates of C jejuni were showed to in order of rifampin(84.7%), tetracycline(56.2 %), erythromycin(17.1%) and ampicillin(3.8%), all of the strains were sensitive to chloramphenicol, gentamicin and kanamycin, and the incidence rates of resistant C jejuni were highly frequent in pig isolates than chicken isolates. The drug resistance patterns of 87 chicken isolates C jejuni to 9 antimicrobial drugs were showed 12 patterns, and Sm Ra Tc(24.1%), Sm Ra(21.8%) and Ra Tc(14.9%) were relatively common, and also 21 pig isolates were showed 6 patterns and Em Sm Ra Tc(57.1%) were most frequent. The majority of the isolates showed multiple drug resistance. Bactericidal activity of 10% normal sera from healthy animals were examined for 60min at $37^{\circ}C$. C jejuni were decreased from 0.4 to 1.0 ${\log}_{10}$(p<0.01), and serum susceptibility were high in order of guinea pig, sheep, chicken and cattle sera. Serum sensitivity of C jejuni Ch-39 strain in increased serum concentation up to 10, 20, 40 and 80% were highly significant. In the normal animal serum, the number of Ch-39 strain were decreased from $1.8{\times}10^4/ml$ to $2.7{\times}10^3/ml$ after 60 min incubation(p<0.01), but the numbers were decreased to $6.6{\times}10^3/ml$ in the heat inactivated normal serum for 30 min at $56^{\circ}C$. Bactericidal activity was restored in the heat inactivated normal serum after the serum of complement source was added.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.210-216
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• 2008

Leuconostoc mesenteroides SM isolated from a raw carrot was used for the fermentation of carrot juice (CJ). Lactic acid fermentation of CJ was performed at $25^{\circ}C$ for 24 hr with $0{\sim}20%$ sucrose concentration, resulting in the production of mucilage. The fermented CJ showed the complete conversion of sugar into dextran after fermentation for 24 hr in the presence of sucrose below 15% concentration. With 15% sucrose, the fermented CJ had pH 3.8, 0.9% acidity, consistency index of $3.5\;Pa{\cdot}s^n$. After cold storage for 3 weeks, fermented CJ showed slight increase in acidity and relatively constant value in pH; however, the consistency index, red color value and viable cell counts were slightly decreased for 3 weeks. The ${\beta}-carotene$ content in CJ was drastically decreased by lactic acid fermentation for 24 hr, indicating $72\;{\mu}g/mL$ as compared to $142\;{\mu}g/mL$. The fermented CJ had improved body texture, red color and stability without sedimentation.

• Food Science and Preservation
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• v.8 no.3
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• pp.246-251
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• 2001

This study was conducted to investigate the change of qualities of peaches by different packing types and humidity during storage period. The weight loss ratios of 'Kulakatawase' and 'Mibaek' by non-packing were about 6.8% and 4.9% for 4 days storage at room temperature, respectively whereas, the peaches by packing with 30㎛ LDPE were less than 1% for 25 days storage at low temperature and high humidity(95 $\pm$3%). The firmness values of the peaches were not decreased during storage at low temperature compared to the firmness values of the peaches during storage at room temperature. Little difference of total acidity and soluble solids of the peaches was during storage at low temperature. The contents of fructose and glucose in peaches were increased slightly after storage for 25 days but that of sucrose was decreased slightly. When peaches were stored at low temperature(0∼2$\^{C}$) and high humidity(95$\pm$ 3%) after packing with 30㎛ LDPE or 25㎛ perforated polyolefin film 'Kurakatawase ' and 'Mibaek' were able to storage for 20 and 25days, respectively.

• Transactions of the Korean Society of Machine Tool Engineers
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• v.10 no.3
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• pp.19-25
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• 2001

In this paper, we developed a Windows 98 version Off-Line Programming System which can simulate a Robot model in 3D Graphics space. 4 axes SCARA Robot (especially FARA SM5) was adopted as an objective model. Forward kinemat-ics, inverse kinematics and robot dynamics modeling were included in the developed program. The interface between users and the OLP system in the Windows 98s GUI environment was also studied. The developing is Microsoft Visual C++. Graphic libraries, OpernGL, by silicon Graphics, Inc. were utilized for 3D Graphics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.927-932
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• 1994

A total of 34 Salmonella sp. an d25 Shigella sp. were isolated from 311 patients with diarrhea. The isolation rates of Salmonella sp. ad Shigella sp. were 10.9% and 8%, respectively. The serogroups of 34 Salmonella sp. were in order of group D(50%), group B(38.25), group E(8.8%) and group C 92, 9%0. the serogroups of 25 Shigella sp. were group D(96%) and group B(4%). Seasonal distribution of isolated Salmonella sp. and Shigella sp. were shown the most high at July, 17.65% and 64%, respectively. Age group distribution of isolated Salmonella sp. and Shigella sp. were shown the most high at twenties and thirties (23.5%), and teens(76%), respectively. The Salmonella isolates were resistant in order of prevalence use of streptomycin(SM) (100%), erythromycin (EM) and movobiocin (NB)(90.6%), penicillin G(PG) (65.6%) and cephalexin (CPX)(46.9%). the isolates of Shigella sp. were resistant in order of prevalence use of EM (95.8%), NB(91.7%), SM(87.5%). Eighteen kinds of resistant patterns of Salmonella ioslates were detected. The multiple resistance patterns of Shigella isolates were mostly SM, EM, NB type (79.2%). The minimum inhibitory concentration of Salmonella sp. and Shigella sp. and Shigella sp. isolated from patients with diarrhea were tabulated.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.8 no.4
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• pp.926-932
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• 2004

This study deals with the statistical analyses on the relationship between the red tide formation and the meteorological factors in the Korean coastal waters. From 1995 to 2002, the red tide was observed every year and the number of occurrences increased as well. The red tide mostly occurred in July, August, September and October. from multiple linear regression, the meteorological factors governing the mechanisms of the increase in the number of red tide occurrences are found to be a water temperature, rainfall, sunshine duration and wind velocity. But water temperature as the limited factor controlling the growth of phytoplankton (Cochlodinium polykrikoids) in 15∼$30^{\circ}c$. NO ＝ 8.089 - 0.319WT + 0.019RF + 0.141SD + 0.l19WV (R ＝ 0.897) in August NO = 7.531 - 0.327WT + 0.027RF + 0.208SD + 0.208WV (R ＝ 0.894) in September Here, NO is the number of occurrence for red tide, WT is water temperature, RF is rainfall, SD is sunshine duration and WV is wind velocity, respectively. The necessary times till the day of red tide occurrence verse the day when water temperature reaches $15^{\circ}c$ are 78∼104 days, then it should be divided the coastal waters into 4 areas by the comparison among the accumulated sunshine duration, water temperature and rainfall as follows； the South West Coast (SW), South Middle Coast (SM), South East Coast(SE) and East South Coast (ES). The coastal areas that red tide occurs were complicated and various by change of marine environments. Usually red tide with a high concentrations (individual number, cells/ml) appeared in SM and SE. It was found that the general situations for the frequencies of red tide formation are mainly concentrated to 24.5∼$25^{\circ}c$ (high water temperature) and eve. 1000 cells/ml (high individual number) such as the category of red tide warning.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.25 no.10
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• pp.1520-1527
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• 2001

In end milling process the undeformed chip thickness and the cutting force components vary periodically with phase change of the tool. In this study, up end milling process is transformed to the equivalent oblique cutting. The varying undeformed chip thickness and the cutting force components in end milling process are replaced with the equivalent average ones. Then it can be possible to analyze the chip-tool friction and shear process in the shear plane of the end milling process by the equivalent oblique cutting model. According to this analysis, when cutting SM45C steel, 72% of the total energy is consumed in the shear process and the balance is consumed in the friction process.

• Journal of the Korean Chemical Society
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• v.43 no.6
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• pp.628-635
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• 1999

Direct preparative method of 2,6-diformyl-p-cresol and 2-hydroxy-3-hydroxy-5-methylbenzaldehyde from 2,6-bis(hydroxymethyl)-4-methylphenol using activated $Mn(IV)O_2$ was described. Hexadentate compartmental Iigands, $H_4L[A]\;and\; H_4L[B]$ were prepared by condensation reactions of 2-hydroxy-3-hydroxy methyl-5-methylbenzaldehyde with ethylenediamine and 1,3-diaminopropane respectively. By the reaction of macrocycle($H_4[20]DOTA$) with Ln(III) nitrate {Ln(III)=Pr, Sm, Cd, Dy }, discrete mononuclear Ln(III) complexes of the type $[Ln(H_2[20]DOTA)(ClO_4)(H_2O)]\;{\cdot}\;3H_2O$ were synthesized in the solid state. $[Ln([20]DOTA)(NO_3)(H_2O)](NO_3)_2\;{\cdot}\;xH_2O$ was placed in methanol for 2 days, and $[Ln([20]DOTA)(NO_3)(CH_3OH)]^{2+}$ was formed. The equilibrium constants(K) for the substitution of coordinated $CH_3OH$ in the Ln-[20]DOTA complexes by various auxiliary ligand, $L_a$(=salicylic acid, p-chlorobenzoic acid, benzoic acid, acetic acid, 4-bromophenol) were determined spectroscopically at 25$^{\circ}C$ and 0.1M $NaClO_4$. The K values calculated were in the order of salicylic acid > p-chlorobenzoic acid > benzoic acid > acetic acid > 4-bromophenol, while pKa of auxiliary ligands was in the opposite trend.

• Bulletin of the Korean Chemical Society
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• v.33 no.11
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• pp.3777-3787
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• 2012

Three kinds of 3D isomorphous and isostructural coordination polymers, namely, $\{[Ln_2(PDA)_3(H_2O)_3]{\cdot}0.25H_2O\}_{\infty}$ (Ln = La(1), Sm(2), and Gd(3)) ($PDA^{2-}$ = pyridine-2,6-dicarboxylate anion) have been synthesized under hydrothermal conditions and characterized by elemental analyses, IR spectroscopy, thermal analyses and single crystal X-ray diffraction. In these MOFs, Ln(III) centers adopt eight-coordinated and nine-coordinated with the $N_1O_7$ and $N_2O_7$ donor sets to construct distorted trianglar dodecahedron geometry and tricapped trigonal prism configurations, respectively. Based on the building block of tetranuclear homometallic $Ln_4C_4O_8$ unit (16-membered ring), 1-3 are connected into highly ordered 2D sheets via O-C-O linkers and further constructed into 3D architectures through hydrogen bonds. Crystallographic parameters suggest that the lanthanide contraction effect exist in these coordination polymers. Luminescent properties of the lanthanide-based MOFs (metal-organic frameworks) have been measured at room temperature, which reveal that they presenting ionselective characters toward certain metals, such as $Mg^{2+}$, $Cd^{2+}$ and $Pb^{2+}$ ions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1097-1103
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• 2009

This study was conducted to evaluate the quality characteristics of seasoned skewered chicken added with fermented carrot juice (FCJ) during storage at $4^{\circ}C$ for 21 days. The carrot juice was fermented using 2% Leuconostoc mesenteroides SM at $25^{\circ}C$ for 18$\sim$20 hr. Seasoned skewered chicken was produced containing 0, 5% and 10% FCJ. The pH and color values of seasoned skewered chicken were decreased with longer storage periods, while the VBN content was increased during storage. Bacteria was not detected in seasoned skewered chicken containing FCJ. The saturated fatty acid in seasoned skewered chicken decreased with increasing additions of FCJ, whereas the unsaturated fatty acid was increased compared to the control. The texture, resilience, springiness, cohesiveness and chewiness of seasoned skewered chicken were not significantly different, while the hardness of seasoned skewered chicken added with 10% FCJ was significantly the lowest (p<0.05). With regard to sensory evaluation, seasoned skewered chicken added with 10% FCJ resulted in higher overall acceptability than other skewered chickens. These results suggest that manufacture of seasoned skewered chicken added with FCJ can help to improve quality of skewered chicken.