• 한국축산식품학회지
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• 제32권3호
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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.

• 생명과학회지
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• 제6권3호
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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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• 제58권1호
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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.

• 대한화학회지
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• 제33권3호
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• pp.315-320
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• 1989

철광석 중에 존재하는 미량 금속원소들을 분석하는 방법을 제시하였다. 분석방법은 ammonium pyrrolidinedithiocarbamate(APDC)-methyl isobutyl ketone(MIBK) 추출계와 원자흡수 분광법(AA)를 이용하였다. 철이 유기층으로 추출되는 것을 막기 위하여 가리움제로서 코발트, 니켈 및 구리의 분석시에는 pH $8{\sim}10$에서 citrate를, 그리고 망간 및 구리의 분석시에는 pH 6{\sim}7$에서 tiron을 가하였다. MIBK의 물에 대한 용해도를 줄이기 위해 NaCl을 염석제로 가하였다. 금속 추출용액의 안정도를 증가시키기 위한 방안으로 MIBK 금속 추출물을 질산 수용액으로 역추출하는 것을 검토하였다.

• 동아시아식생활학회지
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• 제10권1호
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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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• 제43권3호
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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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• 제6권2호
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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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• 제6권2호
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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.

• 한국식품영양과학회지
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• 제23권1호
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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.

• 한국산림과학회지
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• 제104권1호
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• pp.169-178
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• 2015

본 연구는 산마늘 절임제품을 대상으로 소비자들의 구입행태와 선호도를 분석하여 향후 산마늘 절임제품의 새로운 제품개발과 마케팅 전략 수립 등에 필요한 기초자료를 제공하고자 수행하였다. 산마늘 절임제품에 대한 소비자들의 일반적인 소비행태 분석을 수행하였으며 산마늘 절임제품의 속성별 중요도 도출을 위해 컨조인트 분석을 수행하였다. 그리고 시장세분화를 위한 군집분석과 시장점유율 예측을 위한 Logit 모형을 적용한 시뮬레이션 등을 수행하였다. 소비자 선호도 분석을 위한 컨조인트 분석결과, 소비자들은 산마늘 절임제품의 제품 포장용기를 제품 구매시 가장 중요하게 고려하며 다음으로 절임간장의 콩 원산지인 것으로 분석되었다.