• Food Science of Animal Resources
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• v.32 no.3
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• pp.293-300
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• 2012

This study investigated the effects of a low-voltage ohmic heating process (2.5 and 3.8 V/cm) on the thawing characteristics and NaCl diffusion of pork. The thawing rate of pork was dependent on the applied voltages and brine salinities, and few differences were obtained in pork quality parameters (color, water-holding capacity, and shear force) regarding the different treatments. The NaCl concentration of pork after ohmic thawing was higher than that following brine-immersion thawing, however, the NaCl diffusion did not differ from when fresh meat was immersed in brine. For application of the ohmic process in fresh pork, various ohmic pulses were generated in order to prevent the meat from overheating, and the results indicated that the ohmic process was a better way to enhance NaCl diffusion compared with immersing pork at high temperature. Although the mechanisms involved in NaCl diffusion at low-voltage electric field strength were unclear, the present study demonstrated that the ohmic process has a potential benefit in the application of meat processing.

• Journal of Life Science
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• v.6 no.3
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• pp.198-203
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• 1996

A thermolabile alkaline phosphatase has been purified through steps of osmotic shock, ammonium sulfate salting-out, and DAEA-cellulose chromatography from the cultured broth of the marine Vibrio sp. M-96 strain. The optimal temperature for the enzyme activity was 35$\circ$C. The optimal pH was pH11.0, and the range of pHstability was pH10.4 to 12.0. Thermal inactivation occured within 6 mintes at 60$\circ$C. The enzyme was considerably inactivated by 0.1mM concentrations of Hg$^{2+}$, Ni$^{2+}$ and Zn$^{2+}$, whereas activated up to 234% by 1mM of Mn$^{2+}$. The activation energy and deactivation energy by the Arrhenius equation were 4.02 Kcal/mol and 9.098 Kcal/mol, respectively. The Km and Vmax values of the enzyme for p-introphenylphosphate were found to be 0.0465mM and 0.001334mM/min, respectively. Active form of the enzyme had a molecular weight of 57,000 dalton determined by the Sephadex G-200 gel filtration method.

• Korean Chemical Engineering Research
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• v.58 no.1
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• pp.98-105
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• 2020

By the gravimetric method at atmospheric pressure, the solubility of two α-amino acids was resolved over temperatures from (293.15 to 323.15) K. The α-amino acids studied were L-arginine and L-histidine. Results showed a salting-out effect on the solubility of the tested amino compounds. It is obvious that there was an increase in the solubility, in aqueous chloride solutions, with the increasing temperature. Results were translated regarding the salt hydration shells and the ability of the solute to form hydrogen-bond with water. The solubility data was precisely associated with a semi-empirical equation. The standard molar Gibbs free energies of transfer of selected α-amino compounds (Δ_trG^o) from pure water to aqueous solutions of the chloride salts have been calculated from the solubility data. The decrease in solubility is correlated to the positive (Δ_trG^o) value which is most part of the enthalpic origin.

• Journal of the Korean Chemical Society
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• v.33 no.3
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• pp.315-320
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• 1989

A method was presented for the analysis of trace metals in iron oxide ore. The method utilized ammonium pyrrolidinedithiocarbamate (APDC)-methyl isobutyl ketone (MIBK) extraction procedure and analysis by atomic absorption spectroscopy (AA). Citrate at pH $8{\sim}10$ for the determination of Co, Ni and Cu or tiron at pH $6{\sim}7$for the determination of Mn and Cu was added as a masking agent to prevent extraction of Fe(III) into the organic phase. Reduction of solubility of MIBK in water was achieved by addition of NaCl as a salting-out agent. Back extraction of the MIBK extracts with aqueous $HNO_3$ was also studied to increase the stability of metal extracts.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.1
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• pp.77-88
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• 2000

This study was carried out to compare dietary attitudes between the children with school lunch fee provided by parents and by the government. The subjects of this study was consisted of 460 elementary school students in the 6th grade (407 lunch-affordable children. 53 lunch-unaffordable children) . General characteristics was significantly different in two groups. In the free group family size(P<0.001),percentage of living with parents (P<0.001) and education level of parents(father : P<0.05, mother P<0.01) was lower than in the charged group, but the dependence on mother's income(P<0.001) and financial support of government (P<0.001) was higher. There was no significant difference in anthropometric measurements by lunch fee. The preference to cooling method was significantly different(P<0.01), the charged group liked grill except frying and roasting but the free group liked seasoning and salting. When comparing eating habits, general eating behavior(P<0.05) was significantly lower in the free children and especially regularity of breakfast(P<0.05) and daily intake of raw vegetables (P<0.05), fruits(P<0.01). There was no significant difference in the total score of nutrition knowledge between the children of the two groups.

• Journal of Applied Biological Chemistry
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• v.43 no.3
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• pp.141-146
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• 2000

Glycosidase activities were tested from the grape berries, Vitis labruscana B. Takasumi. Among various glycosidases, $\alpha$-D-galactosidase was found to be the most active in the flesh and other glycosidases were considerably active in the order of the following: $\alpha$-D-mannosidase>$\alpha$-D-glucosidase>$\beta$-D-glucosidase>$\beta$-D-galactosidase. In the seeds, $\alpha$-D-glucosidase activity was the highest and other glycosidases such as $\alpha$-D-galactosidase, $\beta$-D-glucosidase, and $\beta$-D-galactosidase were still significantly active. The $\alpha$-D-galactosidase in the grape flesh was purified over 83-folds through salting-out with $(NH_4)_2SO_4$ and a series of chromatographies employing Sephadex G-50, Octyl-Sepharose, Q-Sepha- rose, and Biogel P-100. The enzyme was a monomer of 45 kDs as determined through SDS-PAGE and Sephacryl S-200 chromatography. The purified enzyme showed a preference of $\alpha$-D-galactose to $\beta$-D-galactose as a substrate about 5.4 times. Sulfhydryl specific reagents such as N-ethylmaleimide and iodoacetamide significantly inhibited the enzyme activity to the extents of 48 and 52% of its initial activity, respectively. The optimumpH range of $\alpha$-D-galactosidase was around 6.5-7.0. The enzyme activity increased by 46% in the presence of 1mM $Fe^{2+}$.

• Journal of Plant Biology
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• v.6 no.2
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• pp.9-21
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• 1963

A mosaic diseased radish collected from the suburb of Seoul, in November, 1961 was used for studing the host range, physical properteis, purificaitiion, insect transmission, and electron microscopy. A Japanese strain of radish mosaic(RPV) was also used with Korean strain of radish mosaic (KRMV) for a comparative study. The two viruses, KRMA and RPV, were identified by the difference in host range, insect transmission and electron microscopy. The KRMA was severely infective on tobacco and Nicotiana glutinosa, while on Gomphrena globsa was immune to the virus. RPV produces necrotic local lesions on Gomphrena globosa but did not infect tobacco and N. glutinosa. Among varieties of radish, Seoul, Akamaroo, Akanagea, Koong-Joong showed more severe symptoms than Simoo, Minong, Paek-soo, which appeared to be fainly resistant. In a number of tests, it was found that the virus KRMA retained its infectivity until to a dilution of 1:2,000, heating at $58^{\circ}$ for 10 minutes, adn aging in vitro for 7 days at room temperature. The RPV was not inactivated until it was diluted to 1:2,000, heated to $56^{\circ}$, and aged for 6 days. The KRMV was readily transmitted by the aphid(Myzus persicae Sulz). The virus RPV was not transmitted by the aphid in a number of tests. Partialy purified viruses using ammonium acetate buffer, salting-out by ammonium sulfate and centrifugation of high and low speed were highly infective. Electron micrographs showed that the KRMV paticles are of spherical particles whereas the RPV particles are rod-shaped.

• Journal of Plant Biology
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• v.6 no.2
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• pp.7-7
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• 1963

A mosaic diseased radish collected from the suburb of Seoul, in November, 1961 was used for studing the host range, physical properteis, purificaitiion, insect transmission, and electron microscopy. A Japanese strain of radish mosaic(RPV) was also used with Korean strain of radish mosaic (KRMV) for a comparative study. The two viruses, KRMA and RPV, were identified by the difference in host range, insect transmission and electron microscopy. The KRMA was severely infective on tobacco and Nicotiana glutinosa, while on Gomphrena globsa was immune to the virus. RPV produces necrotic local lesions on Gomphrena globosa but did not infect tobacco and N. glutinosa. Among varieties of radish, Seoul, Akamaroo, Akanagea, Koong-Joong showed more severe symptoms than Simoo, Minong, Paek-soo, which appeared to be fainly resistant. In a number of tests, it was found that the virus KRMA retained its infectivity until to a dilution of 1:2,000, heating at $58^{\circ}$ for 10 minutes, adn aging in vitro for 7 days at room temperature. The RPV was not inactivated until it was diluted to 1:2,000, heated to $56^{\circ}$, and aged for 6 days. The KRMV was readily transmitted by the aphid(Myzus persicae Sulz). The virus RPV was not transmitted by the aphid in a number of tests. Partialy purified viruses using ammonium acetate buffer, salting-out by ammonium sulfate and centrifugation of high and low speed were highly infective. Electron micrographs showed that the KRMV paticles are of spherical particles whereas the RPV particles are rod-shaped.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.1
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• pp.73-77
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• 1994

This study was conducted to investigate and make comparison between treatment which was reduced the reducing sugar content from Chinese cabbage using salting and desalting processes prior to Kimchi fermentation , and control for the effect of reducing sugar content on Kimchi fermentation at $25^{\circ}C$. In the early stage of Kimchi fermentation , the amount of reducing sugar (5.7mg/ml) in treatment was much smaller than that (15.1mg/ml) in control. Reducing sugar content of treatment decreased drastically during the first two days and then levelled off . Whereas, that of control dropped significantly up to the first four days of fermentation. pHs of treatment and control decreased significantly during the first two days and then showed gentle slopes. Acidities of treatment and control were increased continuously during the entire range of fermentation . The acidity of control reached to 0.75% in 3 days of fermentation, while that of treatment was shown after 6 days. Hardnesses of treatment and control using a puncture test were almost constant and the hardness value of treatment was higher than that of control during whole fermentation period. The total bacteria and lactic acid bacteria counts increased drastically during the first day of fermentation and the increase of total bacteria counts was mainly caused by that of lactic acid bacteria counts.

• Journal of Korean Society of Forest Science
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• v.104 no.1
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• pp.169-178
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• 2015

The purpose of this study is to obtain the basic information for developing new product and marketing strategies of salted wild vegetable. This study analyzes consumer's consumption behavior and preference on salted Allium victorialis using the conjoint analysis. The result shows that 'Container' is the most important factor among various attributes of salted Allium victorialis, followed by 'Origin of Salting Sauce Soy', 'Price', 'Traditional Food Quality Certification', and 'Area of production'.