• Current Research on Agriculture and Life Sciences
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• v.12
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• pp.69-82
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• 1994

This study was conducted to investigate the physiological characteristics and to isolate plasmid DNA of R. japonicum strains. The results obtained were as follows; Strains S117, S118, 005, 011 and DY-1 were slow-growers and showed alkaline reaction, whereas strains S110, S111, S114, S116, S120 and 010 were fast-growers and produced acid reaction in YEM broth. All the fast- and slow-growing R. japonicum showed gram negative and formed mucous white colony on agar plate. After 7 days, the colonies of the fast-growers were between 2.0 and 4.0mm in diameter, whereas those of slow-growers were approximately between 0.5 and 1.5mm. The fast-growers were uniformly sensitive to the pH of 4.5 and tolerant of the pH of 9.5, whereas the reverse was found for the slow-growers. All the fast-growers were able to grow in the presence of 2% NaCl however the slow-growers were not grown. All the microorganisms grew rapidly in simple mineral salt medium containing as the sole source of carbon. Starch was rarely utilized. All the fast-growers utilized sucrose. The slow-growing R. japonicum strains examined usually contained 1 to 3 plasmid DNA ranging between 15Kb and 250 Kb, whereas the fast-growing R. japonicum strains contained 1 to 3 plasmid DNA ranging from 20 Kb to 250Kb.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.9 no.1
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• pp.19-24
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• 1976

To examine the storage effect of the dry cured cultured undaria pinnetifida, its components were researched according to different places and periods of production and in heat treatment of it, how the different time, temperature and salt concentration can effect on its storage was researched as follows. In Pohang and Yeosu districts the most suitable period of processing was around the end of December and in Wando district, around the end of January. When it was heat-treated separately at $90^{\circ}C\;and\;100^{\circ}C$ there of occurred the comparative low increase of organic acids and volatile acids, and the slight decrease of pigment. When it was heat-treated in sea water and satuarated NaCl solution, the obvious change was not found in all components, and in fresh water organic acids and volatile acids were conspicuously increased. When it was heat-treated according to the different heating time (long or short), there was no remarkable change in all components, but when heat-treated for 20 sec. the decrease of carotenoid was conspicuous. When heat-treated for 40 sec. separately at $90^{\circ}C\;and\;100^{\circ}C$ in sea water, better effect for storage was resulted.

• Journal of Environmental Science International
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• v.25 no.6
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• pp.789-798
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• 2016

Lactic acid bacteria (LAB) are industrially important microorganisms for probiotics. The recent widespread application of LAB for preparation of functional food is attributable to the accumulating scientific evidence showing their beneficial effects on human health. In this study, we isolated and characterized plant-derived LAB that show angiotensin-converting enzyme (ACE) inhibitory and antioxidant activities. The selected strain K2 was isolated from Kimchi, and identified as Lactobacillus plantarum by 16S rRNA gene analysis. The strain grew under static and shaking culture systems. They were also able to grow in different culture conditions like $25^{\circ}C{\sim}37^{\circ}C$ temperature, 4~10 pH range and ~6% NaCl concentration. L. plantarum K2 was highly resistant to acid stress; survival rate of the strain at pH 2.5 and 3 were 80% and 91.6%, respectively. The strain K2 also showed high bile resistance to 0.3% bile bovine and 0.3% bile extract with more than 74% of survival rate. The cell grown on MRS agar plate containing bile extract formed opaque precipitate zones around the colonies, indicating they have bile salt hydrolase activity. The strain showed an inhibitory activity against pathogenic bacteria such as Escherichia coli, Staphylococcus aureus and Listeria monocytogenes; antibacterial activity was probably due to the lactic acid. The K2 strain showed relatively higher autoaggregation values, antihypertensive and antioxidant activities. These results suggest that L. plantarum K2 could be not only applied as a pharmabiotic for human health but also is also starter culture applicable to fermentative products.

• Journal of the Korea Concrete Institute
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• v.22 no.6
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• pp.867-873
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• 2010

This study investigated the corrosion properties of reinforced concrete with the addition of steel fibers. The transport properties of steel fiber-reinforced concrete such as permeable void, absorption by capillary action, water permeability and chloride diffusion were first measured to evaluate the relationship with the corrosion of steel rebar. Test results showed a slight increase on the compressive strength with the addition of steel fibers as well as considerable improvement of penetration resistance to mass transport of harmful materials into concrete. The addition of steel fibers in reinforced concrete accelerated the initiation of steel corrosion contrary to the expected results based on the measured transport properties. The NaCl ponding surface showed the spalling failure due to the corrosion expansion of steel fibers and the cut-surface around the steel rebar showed the localized steel fiber's corrosion. The wet-dry cycling with high chloride ions as well as high temperature seems to induce the increase of salt crystallization on the pores continually and the increased pressure with the steel fiber's corrosion on the pores caused the spalling failure on the exposed surface. The microcracking on the surface therefore accelerated the movement of water, chloride ions and oxygen into the embedded steel rebar. The mechanism affecting corrosion of embedded steel reinforcement with steel fibers in this study are not yet fully understood and require further study comprising of accurate experimental design to isolate the effect of steel fiber's potential mechanism on the corrosion process.

• Korean journal of food and cookery science
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• v.27 no.3
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• pp.29-37
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• 2011

Protease activity of fig (Ficus carica L.), cultivated in Korea was estimated. In particular, the proteolytic effect on myofibrilar protein was studied. A crude protease extract of fig was prepared in two ways; fig was homogenized in buffer followed by centrifugation, and the supernatant was precipitated by saturated ammonium sulfate followed by dialysis. The former method resulted in 41.15 mM/g fig protease activity, whereas the latter method resulted in 17.65 mM/g fig protease activity. The crude fig protease extract showed high specificity for casein as a substrate followed by egg white, bovine serum albumin, myofibrilar protein, collagen, and elastin. The extract had stable proteolytic activity in a pH range of 6.5~9.0 (optimal at pH 7-8) but lost activity, at pH 2-3. Proteolytic activity for myofibrilar protein was sensitive to pH. The proteolytic activity of the fig extract was steady up to $60^{\circ}C$ but declined at higher temperature. It also began to lose stability in salt concentrations >0.7 M NaCl. Fig has been used as a meat tenderizer for cooking, and these results support the tenderizing effectiveness of fig, particularly for Korean style meat marinating.

• Journal of the Korean Chemical Society
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• v.58 no.6
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• pp.535-542
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• 2014

A simple and efficient preconcentration method was developed using three-phase liquid phase microextraction prior to HPLC-UV for simultaneous extraction and determination of tetracycline antibiotics (tetracycline, oxytetracycline, and chlortetracycline). The tetracycline antibiotics were separated simultaneously on a column ($C_8$, $3.0{\times}150mm$, $3{\mu}m$) with high selectivity and sensitivity using gradient elution. Under optimized conditions (extraction solvent, heptanal; pH of donor, 9.0; pH of acceptor, 1.0; stirring speed, 700 rpm; NaCl salt, 0%; and extraction time, 60 min), enrichment factors (EF) were between 5.6 and 22.3. The limit of detection (LOD) and limit of quantitation (LOQ) in the spiked urine matrix were in the concentration range of $0.08{\sim}0.8{\mu}g/mL$ and $0.4{\sim}1.6{\mu}g/mL$, respectively. The calibration curves were linear within the range of $0.1{\sim}32{\mu}g/mL$ with the square of the correlation coefficient being more than 0.995. The precision (as a relative standard deviation, RSD) and accuracy (as a relative recovery) within working range were 1.3~9.1% and 84~118%, respectively.

• Ocean and Polar Research
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• v.37 no.2
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• pp.127-140
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• 2015

A continuous series of 60 snow samples was collected at a 2.5-cm interval from a 1.5-m snow pit at a site on the Styx Glacier Plateau in Victoria Land, Antarctica, during the 2011/2012 austral summer season. Various chemical components (${\delta}D$, ${\delta}^{18}O$, $Na^+$, $K^+$, $Mg^{2+}$, $Ca^{2+}$, $Cl^-$, $SO_4{^2-}$, $NO_3{^-}$, $F^-$, $CH_3SO_3{^-}$, $CH_3CO_2{^-}$ and $HCO_2{^-}$) were determined to understand the highly resolved seasonal variations of these species in the coastal atmosphere near the Antarctic Jang Bogo station. Based on vertical profiles of ${\delta}^{18}O$, $NO_3{^-}$and MSA, which showed prominent seasonal changes in concentrations, the snow samples were dated to cover the time period from 2009 austral winter to 2012 austral summer with a mean accumulation rate of $226kgH_2Om^{-2}yr^{-1}$. Our snow profiles show pronounced seasonal variations for all the measured chemical species with a different pattern between different species. The distinctive feature of the occurrence patterns of the seasonal variations is clearly linked to changes in the relative strength of contributions from various natural sources (sea salt spray, volcanoes, crust-derived dust, and marine biogenic activities) during different short-term periods. The results allow us to understand the transport pathways and input mechanisms for each species and provide valuable information that will be useful for investigating long-term (decades to century scale periods) climate and environmental changes that can be deduced from an ice core to be retrieved from the Styx Glacier Plateau in the near future.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.586-592
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• 1999

The objective of this study was to investigate the fundamental characteristics of proteins effecting on Korean wheat flour quality. Mixing properties and protein contents of Eunpa, Allgreu, and Woori showed soft wheat characteristics. Tapdong had strong dough stability and high protein content like hard wheat flour. However, even though Greu had a high protein content, the dough strength was very weak like soft wheat flour. No major difference was observed in protein solubility with water, 0.1N NaCl, 70% ethyl alcohol, 0.1 N acetic acid solution and in sulfur and disulfide contents between Korean wheat flours and imported flours. However, DNS (Dark Norther Spring) had more contents of acid insoluble and SDS insoluble proteins compared with Korean wheat varieties. PAGE pattern of Tapdong was very similar to imported wheat flours at the high molecular weight regions and characteristic high molecular weight glutenin subunits were observed over 116 kD protein molecular weight region from 4 Korean wheat flours such as Eunpa, Woori, Allgreu, and Greu.

• The Korean Journal of Food And Nutrition
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• v.10 no.1
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• pp.60-64
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• 1997

This study attempted to examine the effect on sensory characteristics and texture of Paeksolgi in various volume of adding sugar and steaming time. The most favorite tendency on the quality was over 15% adding sugar and 20 minute steaming time. Evaluation was conducted through objective evaluation firstly and sensory evaluation secondly. The volume of adding sugar was the significant factors which affected the textual characteristics of Paeksolgi. But steaming time and interaction had not affected. In sensory evaluation on the various steaming time Paeksolgi made by steaming time for 20min and over 15% adding sugar showed the most favorite tendency on the overall quality. This condition corresponded to the high level of hardness, adhesiveness, gumminess in comparison with Rheoner measurement. In summary the most favorite factor was 12 hours of soaking time, 10% adding water, 1% of adding salt, over 15% adding sugar, 20 minutes steaming time.

• KSBB Journal
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• v.17 no.6
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• pp.571-576
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• 2002

Recombinant E. coli DH5 ${\alpha}$/pSB311 was made by cloning the genes encoding bacterial luciferase and aldehyde substrate proteins from Photohabdus luminescense, to complement defects of Lumistox, which is normally used in bioassays to monitor toxic substances in water environmental systems. The conditions for stable light production by the recombinant strains were investigated with respect to cell growth stage, cell number, and buffer conditions. The optimum growth stage was a middle-exponential stage with an OD$_{660nm}$ value of 0.6-0.7. ADout 10$^{6}$-10$^{7}$ cells per test tube was optimum for stable light emission. The effect of buffer was not significant if an optimum viable cell number was maintained. The bioluminescence of the recombinant E. coli harboring the lux operon of Photohabdus luminescense was not affected by temperature, while the bioluminescence of Lumistox was temperature sensitive. The recombinant E. coli was more sensitive to heavy metals (Cd, Cu, Hg, Zn) than Lumistox, because it does not require high concentrations of NaCl in the buffer.