• Journal of Food Hygiene and Safety
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• v.34 no.1
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• pp.106-114
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• 2019

The effect of physical and chemical treatments to reduce staphylococcal phages was investigated. To determine impact of physical treatment on viability of phages, two staphylococcal phages (SAP84 and SAP89) were treated with multiple heat ($55^{\circ}C$ and $60^{\circ}C$) and pH (pH4, 7, 10) conditions. Viability of SAP 84 was dramatically reduced at 60C and SAP 89 was completely inactivated at 60C within 25 min. Overall, the two phages were stable under all the pH conditions tested except for the SAP 89 at pH 10. Treatments, a 10% FAS (Ferrous Ammonium Sulfate) solution and various density of ethanol and sodium hypochlorite were used to reduce the two phages. SAP 84 was unstable in 50% and 70% ethanol. However, SAP 84 and SAP 89 showed high tolerance after exposure to 100 ppm of sodium hypochlorite which is known as an effective sterilizer. As soon as the two phages were treated with 10% FAS, which is used as a virucidal agent, they were inactivated and did not form any plaque. The result of this study provides additional evidence that staphylococcal phages can be controlled by various physicochemical treatments.

• Journal of agriculture & life science
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• v.43 no.5
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• pp.57-62
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• 2009

This study was conducted to analyze to the applicability of refined saps of Acer mono, A. mono for. rubripes, A. okamotoanum through sap refining system. 1 species of Bacillus genus, 3-4 species of yeast and 2 species of fungi were detected in the origin sap of three Acer spp. The pH in the origin sap were 6.5, and decreased in refining sap as 6.3-6.4. Sucrose in sugar components was detected in the origin and refining sap of Acer spp., but glucose and fructose were not detected. Compared the origin and refining sap, mineral components decreased slightly in refining sap. These results indicate that refining sap of Acer spp. are drinkable with long-term storage.

• Journal of Pharmaceutical Investigation
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• v.19 no.4
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• pp.203-212
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• 1989

A proteolytic enzyme was extracted from Sarcodon aspratus (Berk) S. Ito by percolation method. Proteolytic activity of the extracted proteolytic enzyme (SAP) was compared with several digestives containing proteolytic enzymes. Potency of SAP was higher than that of the other digestives except for protease. The optimum pH ranse of SAP was similar to that of pancveatin and protease. SAP was more stable than pancreatin and protease under various temperature, alkaline pH, and metal ions. Bovine serum albumin hydrolysing activity of SAP was equivalent to that of pancreatin and protease in small intestine of rats. SAP demonstrated lower adsorption to antacids than pancreatin and protease. Among the mixtures of SAP and several antacids, magnesium oxide-SAP showed the highest proteolytic activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.899-906
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• 1996

The physicochemical and microbiological studies were conducted to examine the effect of pineneedle(Pinu densinora Seib. et Zucc) sap on the Kimchi fermentation. Kimchi with the addition of various levels(0, 0.5, 1.0, or 1.5%) of pine needle sap was fermented either at $4^{\circ}C$ for 15 days after placing at room temperature for 24 hours(Group A) or at $15^{\circ}C$ for 15 days(Group B). pH reached the optimal value of Kimchi fermentation(pH 4.2) on day 3 and day 4~7 in 0% treatment and pine needle sap treatments, respectively, which indicated that shelf-life of Kimchi was extended by 1~4 days by the addition of pine needle sap. Total acidity was decreased by the addition of pine needle sap. More rapid decrease in pH and increase in total acidity were observed in Group B than in Group A. Reducing sugar content was reduced to approximately 80% by day 4~5 in all treatments. Total vitamin C content was reached peak on day 1 of fermentation and then decreased in all treatments. Reducing sugar and total vitamin C contents were slightly increased by the addition of pine needle sap due to the components present in pine needle sap. Total viable cell number rapidly increased to reach Peak on day 3 and then slowly decreased during the fermentation. However, total viable cell number as well as reducing sugar and total vitamin C contents did not differ between Group A and Group B. In Group A, Lactobacillus cell number in 0% treatment continued to increase to reach peak on day 9, while the numbers in pine needle sap treatments reached Peak on day 5~9 and then gradually decreased throughout the fermentation. Unlike in Group A, Lactobaillus cell numbers in pine needle sap treatments in Group B continued to increase to reach Peak on day 7. As pine needle sap levels increased, total viable cell number and Lactobacillus cell number decreased regardless of fermentation temperatures. The results of this study indicate that pine needle sap causes to delay the Kimchi fermentation by slowing down pH drop and inhibiting the Lactobacillus cell growth.

• Applied Biological Chemistry
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• v.39 no.1
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• pp.67-69
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• 1996

Some physical properties and inorganic components of sap from sponge-gourd(Luffa cylindrica L.) were investigated for their changes affected as collection time. Huter valves, pH, turbidity and viscosity of the sap were not different. pH value was indicated at slightly alkalinity and decreased by culturing period. Potassium, calcium and magnesium were major inorganic components of the sap and podium, zinc and iron were minor components. Copper was not detected in open culturing and also manganes way not detected in all samples.

• Korean journal of applied entomology
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• v.23 no.3 s.60
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• pp.137-141
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• 1984

Crude sap, which was extracted from six Amaranthaceae plants, inhibited local lesion formation on Nicotiana glutinosa by tobacco mosaic virus(TMV) infection. Especially the remark. able inhibitory effect to TMV infection was shown on leaves of N. glutinosa precoated with the sap from Amaranthus mangostanus. The inhibitory activity of the sap from A. mangostanus was stable to storage in vitro for I day and to dilution 1/4 of the sap with distilled water. However, its activity was lost when the sap was heated at $70^{\circ}C\;to\;100^{\circ}C$ for 10 minutes. When the leaves of N. glutinosa precoated with the sap were sprayed with water, the inhibitory effect to TMV infection was maintained for 2 days. The A. mangostanus sap readjusted pH 3, pH 5, or pH 9 with 1 N HCl or 1 N NaOH did not decline the inhibitory action but the sap absorbed with $5\%\;to\;15\%$ charcoal completely lost their action. The protein components purified from A. mangostanus sap revealed three major bands by $5\%\;to\;15\%$ polyacrylamide gel electrophoresis and the top component of which showed the inhibitory action to TMV infection.

• Toxicological Research
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• v.27 no.1
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• pp.19-23
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• 2011

It has been proposed that acute phase response can be a mechanism by which inhaled particles exert adverse effects on the cardiovascular system. Although some of the human acute phase proteins have been widely studied as biomarkers of systemic inflammation or cardiovascular diseases, there are only a few studies that investigated the role of serum amyloid P (SAP), a major acute phase protein in mice. In this study, we investigated the changes in SAP, following inhalation exposure to nickel hydroxide nanoparticles (nano-NH). We conducted 1) acute (4 h) exposure to nano-NH at 100, 500, and $1000\;{\mu}g/m^3$ and 2) sub-acute (4h/d for 3d) exposure at $1000\;{\mu}g/m^3$, then measured serum SAP protein levels along with hepatic Sap mRNA levels. The results show that inhaled nano-NH can induce systemic acute phase response indicated by increased serum SAP levels and hepatic Sap mRNA levels. To the best of our knowledge, this is the first study showing induction of SAP in response to repeated particle exposure, and the results suggest that SAP can be used as a biomarker for systemic inflammation induced by inhaled particles.

• Horticultural Science & Technology
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• v.18 no.6
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• pp.808-810
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• 2000

The chemical components of xylem sap collected from kiwifruit (Actinidia chinensis Planch cv. Hayward) trees were analyzed and processing of xylem sap drink were accomplished to increase utilization of xylem sap as a drink. Water content, soluble solids, viscosity, and pH of the xylem sap were 99.60%, 0.90%, 1.01, and 6.50, respectively. In the xylem sap, fructose was the highest among free sugars followed by glucose, sucrose, galactose, and mannitol. The major inorganic components in the sap were calcium, potassium, and magnesium, and calcium was the dominant among them. Ten kinds of amino acids in the xylem sap were detected by amino acid analyzer, and the major amino acids were glutamic acid, lysine, and isoleucine. Glutamic acid was the most dominant amino acid in the xylem sap. Major compositions of xylem sap drink were 74.5% xylem sap, 15% kiwifruit puree and 10% high fructose. Nutritional facts in drink (252 mL) processed by using the xylem sap were 21.8 g sugar, 23.1 mg calcium, 14.1 mg potassium, 554.5 mg amino acid, and 15.6 mg ascorbic acid.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2023.05a
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• pp.311-312
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• 2023

In this study, porous concrete with improved functionality was developed by using superabsorbent polymer (SAP) to provide rooting space for plants. The depth of settlement and mass change according to the substitution and addition rate of SAP were determined by investigating the functional performance of SAP and the volume change upon saturation. Test results indicated the depth of penetration settlement increased as the substitution rate of SAP increased, but the mass change could not be confirmed as the addition rate of SAP increased. The instability of the specimens due to the excessive volume change of SAP, as well as the osmotic pressure phenomenon according to the pH concentration, were identified as the cause. Therefore, future studies are needed to investigate the appropriate substitution and addition rate of SAP, as well as to reduce the osmotic pressure phenomenon according to the pH concentration, which would contribute to the improvement of the functional performance of vegetation concrete.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.455-460
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• 2010

This study was investigated the effect of the ultra filtration (UF) on extending shelf-life and increasing quality of Acer mono sap. To evaluate the quality changes of Acer mono sap before and after UF, crude ash, crude protein, minerals, free sugar, organic acid, pH, total acidity, browning index, turbidity and total microbial number were measured during storage periods at -1, 4 and $10^{\circ}C$. After UF, the ash, minerals, organic acid, total acidity, browning index and turbidity of Acer mono sap were slightly decreased, while the pH was slightly increased, and total microbial number was not detected. After UF, the pH, total acidity, browning index, turbidity and total microbial number of Acer mono sap were very stable during storage periods at -1 and $4^{\circ}C$. During the storage at $10^{\circ}C$, turbidity and total microbial number was slightly increased, while the pH of before UF was decreased and the total acidity, browning, turbidity and total microbial number was increased during storage periods. As the results of this study indicate application of UF on Acer mono sap could extend the shelf-life and quality without loss of natural minerals and useful components.