• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.1
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• pp.46-50
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• 1983

In order to find out the possibility of utilizing red pepper seed as food resources of fats and proteins, a series of studies were conducted. The red pepper seed contained 27.6% of crude fat and 22.2% of crude protein. The lipid fractions obtained by silicic acid column chromatography were mainly composed of 95.4% neutral lipid, where as compound lipid were 4.6%. Among the neutral lipid separated by thin layer chromatography, triglyceride was 85.6%, sterol ester 4.9%, free fatty acids 3.4%, diglyceride 2.5%, sterol 2.2% and monoglyceride 1.1%, respectively. The predominant fatty acids of red pepper seed oil were linoleic acid (57.1-75.4%), palmitic acid (13.9-21.3%) and oleic acid (8.0-15.1%), especially glycolipid contained 1.7% of linolenic acid and small amount of myristic acid and arachidic acid. The salt soluble protein of red pepper seed was highly dispersible in 0.02M sodium phosphate buffer containing 1.0M $MgSO_4$, and the extractability of seed protein was about 25.0%. Glutamic acid and arginine were major amino acids of red pepper seed protein. The electrophoretic analysis showed 6 bands in seed protein, and the collection rate of the main protein fraction purified by sephadex G-100 and G-200 was about 62.2%. Glutamic acid (19.9%) was major amino acid of the main protein, followed by glycine and alanine. The molecular weight of the main protein was estimated to be 93,000.

• Korean Journal of Food Science and Technology
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• v.14 no.3
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• pp.250-256
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• 1982

A series of studies were conducted to find out the possibility of utilizing grape seed as resources of food fats and proteins, and the results of the studies are as follows: The grape seed contained 25.1%, of crude fat and 12.0% of crude protein. The lipid, fractions obtained by silicic acid column chromatography were mainly composed of about 95.5% neutral lipid, whereas compound lipid was only 4.5% level. Among the neutral lipid by thin layer chromatography, triglyceride was 91.89%, sterol ester, sterol, diglyceride and free fatty acid were 3.24%, 2.87%, 1.20% and 0.80%, respectively The predominant fatty acids of total and neutral lipids were linoleic acid $(69.72{\sim}71.72%)$ and oleic acid $18.09{\sim}19.46%)$, but those of glycolipid and phospolipid were linoleic acid $(31.49{\sim}38.18%)$, oleic acid $(20.20{\sim}35.27%)$ and palmitic acid $(26.80{\sim}39.98%)$. The major fatty acids of triglyceride separated from neutral lipid were oleic acid (43.08%), linoleic acid (38.42%) and palmitic acid (11.60%). The salt soluble protein of grape seed was highly dispersible in 0.02M sodium phosphate buffer containing about 1.0M $MgSO_4$, and the extractability of seed protein was 31%. Glutamic acid was the major amino acid in salt soluble protein, followed by arginine and aspartic acid. The electrophoretic analysis showed 3 bands in grape seed protein, and the collection rate of the main protein fraction purified by Sephadex G-100 and G-200 was 82%. Glutamic acid, aspartic acid and arginine were the major amino acids of the main grape seed protein. The molecular weight for the main protein of the grape seed was estimated to be 81,000.

• Journal of Embryo Transfer
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• v.17 no.2
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• pp.145-151
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• 2002

The aim of these experiments was to investigate in vitro nuclear maturation of canine oocyte collected from various stages of estrus cycles, Ovaries were obtained from 1 to 4 year-old mongrel bitch and minced for oocyte collection in phosphate buffered saline with 100 iu penicillin-G $m\ell$／sup -1／, 50 $\mu\textrm{g}$ streptomycin sulphate $m\ell$／sup -1／ and 0.1％ (w／v) polyvinyl alcohol. Cumulus-oocyte-complexes (COCs) were washed in HEPES buffered tissue culture medium (TCM)199 and in vitro matured in TCM-199 culture medium supplemented with sodium pyruvate 0.028mg/$m\ell$, L-glutamine 0.146mg／$m\ell$, penicillin G 10,000 IU／$m\ell$, streptomycin 0.031mg／$m\ell$ and 10％ (v／v) fatal calf serum. COCs were in vitro matured for 48～72 hrs at 39$^{\circ}C$ in humidified 5％ $CO_2$ in air atmosphere. In vitro matured oocytes were remove the cumulus cells using 0.2％ (v／v) hyaluronidase. After denuding, oocyte were placed in acetic acid : methanol : chlorform solusion (3:6 : 1.5 v／v) for 30 sec and acetic acid: ethanol(1:3 v／v) for 48hrs fixation. Nuclear maturation was classified to GV, GVBD, MI, MII and degenerate oocyte under microscopy after 1％ aceto-orcein stain. In vitro maturation rates at 48hrs were not significantly difference among the oocytes collected from different stage of estrus at 15.9％, 16.3％, 23.7％ and 18.2％ for anestrus, proestrus, estrus and diestrus. However, the oocytes maturation(36.6％) of collected from estrus ovaries were significantly different from oocytes derived from proesturs, diestrus and anestrus ovaries(30.8％, 17.5％ and 22.1％; p＜0.05). The overall in vitro maturation rates were significantly higher (p＜0.05) in 72hrs culture than 48hrs culture system. In summary, there was a tendency for higher in vitro maturation rates with the oocyte collected from estrus ovary than other stages of estrus. Also, for nuclear maturation, in vitro culture of oocyte for 72hrs was better than 48hrs culture.

• Microbiology and Biotechnology Letters
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• v.41 no.2
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• pp.190-197
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• 2013

Three slime-forming lactic acid bacteria were isolated from traditional Korean fermented soy sauce and soybean paste and shown to produce exopolysaccharides (EPS) in sucrose media. By isolating the strains, examining their morphological characteristics and determining their 16S rDNA sequences, N58-5 and K6-7 were identified as Leuconostoc mesenteroides and N45- 10 as Leuconostoc citreum. The acid and bile tolerances of these three strains were investigated. Amongst the three lactic acid bacteria, Leuc. citreum N45-10 exhibited the highest viability ($10^5-10^6$ CFU/ml) in 0.05 M sodium phosphate buffer (pH 0.3) for 2 h, in artificial gastric juice for 2 h and in 0.3%, 0.5% oxgall for 24h. Leuc. mesenteroides K6-7, N58-5 and Leuc. citreum N45- 10 were grown in sucrose liquid medium and 8.16 g/L, 3.65 g/L, 16.17 g/L of EPS was collected, respectively. The hydrolyzed EPS was analyzed by HPLC in order to determine the sugar composition of EPS. Leuc. mesenteroides K6-7 and N58-5 showed two peaks indicating glucose and fructose, thus they were determined to be hetero-type polysaccharides. Leuc. citreum N45-10 showed only the glucose polymer, indicating it to be a homo-type polysaccharide. In addition, all three lactic acid bacterial hemolysis did not demonstrate a clear zone in blood agar in the area surrounding a lactic acid bacteria colony.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.5
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• pp.401-408
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• 1985

In order to develop new types of product which can offer a sanitary and preservative duality, and convenience to consumers in marketing and cooking particularly in urban area, two processing methods of ready-to-cook food materials with dark fleshed fishes like sardine and mackerel were investigated. A method applied, in this work, is processing of ready-to-cook sardine meat "surimi" in which sardine meat is treated with alkaline solution to stabilize myofibrillar proteins, washed thoroughly with water to remove soluble components, and added with a proper amount of polyphosphate and sorbitol to enforce the functional property of meat such as water holding capasity, elasticity, and gel strength. The textural properties of fish meat paste made from the "surimi" meat were greatly dependent upon the stability of myofibrillar proteins and the elimination of water soluble components. The salt soluble proteins of sardine meat were so unstable in post-mortem stage that the gel forming ability was lost within 3 days at $5^{\circ}C$ storage and 2 to 3 weeks even at $-20^{\circ}C$ although the freshness was well kept for a week at $5^{\circ}C$ and several months of storage at $-20^{\circ}C$. A proper way of treatment to keep the proteins stable was that fish meat must be washed with $0.4\%$ sodium bicarbonate solution followed by 3 to 4 times washing with water. This resulted in removal of $80\%$ water soluble proteins and 50 to $60\%$ lipids. The addition of polyphosphate and sorbitol affected the stability of proteins during the storage of "surimi" meat. When phosphate and sorbitol were added in the ratio of $0.3\%:\;0.3\%,\;0.6\%:\;3\%,\;0.6\%:\;6\%,\;0:\,0.3\%\;and\;0.3\%:\;0$, the gel forming ability terminated in 35 days, 21 days, 14 days, 14 days, and 14 days of storage at $-30^{\circ}C$, respectively, while that of the control was 7 days. And it was also noteworthy that at least 8.0 mg/g of salt soluble protein nitrogen content was required for gel formation.

• Journal of the korean academy of Pediatric Dentistry
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• v.31 no.4
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• pp.555-563
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• 2004

The pH of beverages is known to be low and have, therefore, been implicated in the increasing incidence of erosion. Erosion is believed to be the predominant cause of teeth wear in children and young adults, although there will always be a contribution from attrition and abrasion. The aim of the present study was to evaluate the effect of yogurt on the progression of erosive demineralization in human enamel using demineralization model in vitro. In 4 yogurts, available on the market, pH, buffering capacity and the concentrations of calcium, phosphate and fluoride were determined. The buffering effect was determined by titration with NaOH. 50 milliliters of each drink was then titrated with 1M sodium hydroxide, added in 0.5 milliliters increments, until the pH reached about 7. Human deciduous enamel(n=40) samples were divided into four groups and exposed to 80ml of the yogurt for 30,60, 90 and 120min. Enamel surface microhardness(VHN) was examined before and after each exposure. 1. The average PH of fermented milk was 3.77 and this pH value was acidic enough to cause tooth erosion. 2. All of the fermented milks were found to be erosive(p<0.05) 3. The teeth exposed to the fermented milk all showed erosion like lesions and microhardness measurements showed that enamel surface hardness decreased proportionately with increased time of immersion in all tooth specimen groups. 4. After immersion for 30 and 60 minutes, reduction rate of microhardness values was not significantly different between the groups(p>0.05). However, after 90 and 120 minutes, reduction rate of each group was significantly different(p<0.05).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.4
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• pp.385-390
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• 1999

HPLC method usually has been used for the determination of ATP and its related compounds in fish muscle and fish sauce. But, total amount of ATP related compounds in fish sauce is determined less than that of fish muscle. In order to establish the extract analysis method for ATP related compounds in fish sauce, a new enzymatic method was developed and compared with existing HPLC method. Fish sauce was extracted with chilled perchloric acid and neutralized to Ph 7.0 with potassium hydroxide solution, the extract was used as sample analyzed by HPLC as usual. On the other hand, for sample analyzed by enzymatic method, 1 ml extract solution was pipetted into test tube. To the tube, 0.5ml of mixed suspension adenosinedeaminase (4U), nucleosidephosphorylase (0.02U) and xanthineoxidase (0.03U) suspended in 2.0ml of 1/15 M sodium phosphate buffer solution pH 7.6 and 1.5ml deionized water wereadded for the decomposition of IMP, HxR and Hx to uric acid at $37^{\circ}C$ for 40 minutes. Total uric acid was determined by measuring optical density at 290nm. In HPLC method, salt decreased the total amount of ATP related compounds by $13.6\~16.2\%$ at $2.5\%$ concentration, but no effect in enzymatic method. IMP, HxR and Hx were detected at 254nm, while uric acid at only 290nm. The ratio of the total amount of ATP related compounds by HPLC method was about $45\%$ of that by enzymatic method in fish sauce. Form these results, enzymatic method is more accurate and simple than HPLC method for analysis of ATP related compounds in fish sauce.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.3
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• pp.457-464
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• 2011

Livestock manure compost (LC) generally contains high content of phosphorus, therefore can be a substitute for phosphorus fertilizers. In this experiment of the cultivation of lettuce in green house, the possibility of LC as a subsitute for phosphorus fertilizer was investigated and the fertilizer efficiency of nitrogen and potassium in LC as compared with chemical N fertilizer (urea) and K fertilizer (potassium chloride) was examined. In proportion to the increase in the application rate of nitrogen fertilizer, soil pH declined, whereas EC and $NO_3$-N content became higher. The application of LC appeared to increase the soil content of organic matter, available phosphate, exchangeable calcium, magnesium and sodium more than that of chemical fertilizer. Supplementation of the K fertilizer by the lack amount from the application of LC resulted in the same exchangeable potassium content in soil with NPK plot in which N, P and K fertilizers were applied by the amount of soil test recommendation. The relationship between soil $NO_3$-N content and nitrogen application rate from fertilizer and compost showed as y=0.57717a+0.19760b+74.65 ($R^2$=0.6347) in which y is the soil $NO_3$-N content (mg $kg^{-1}$), a is nitrogen application rate from fertilizer and b is nitrogen application rate from compost (kg $ha^{-1}$), respectively. From this equation, the supply ability of $NO_3$-N into soil of LC exhibited about 34% (pig manure compost 37.0, chicken manure compost 34.7, cattle manure compost 23.3) of nitrogen fertilizer (urea).

• Journal of Korea Society of Waste Management
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• v.34 no.2
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• pp.205-213
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• 2017

The current study was performed to investigate the effect of recycling coir substrates on the growth, fruit yield, and quality of strawberry plants. Analysis of physical properties revealed that the pH of a fresh coir substrate was 5.04 while those of substrates reused for one and two years were 5.20 and 5.33, respectively. The electrical conductivity (EC) of a new substrate was as high as $4.58dS{\cdot}m^{-1}$. This can cause salt stress after transplanting. The EC tended to decrease as the substrate was recycled, and the EC of a two-year recycled substrate was $1.48dS{\cdot}m^{-1}$. The fresh substrate had lower nitrogen and calcium concentrations, but higher phosphate, potassium, and sodium concentrations than the recycled coir substrate. The coir substrates recycled for one or two years maintained better chemical properties for plant growth than the fresh substrate. Strawberry growth varied depending on the number of years that the coir substrate was recycled. In general, strawberries grown in substrates that had been reused for two years did better than those grown in substrates that had been reused once or were fresh. Ninety days after transplanting, a plant grown in a substrate that had been reused for two years contained 25 leaves, which was 3.6 more than with a fresh substrate. In addition, the plants grown in a substrate that had been reused for two years exhibited larger leaf areas than those grown in other substrates. Coir substrates that had been reused for one year increased the number and area of leaves, but not as much as the substrate that had been reused for two years. One- and two-year reused coir substrates increased the weight of strawberries produced relative to the unused substrate, but the difference was not statistically significant. The plants grown in two-year reused substrates were longer and wider, as well. Also, the number of fruits per plant was higher when substrates were reused. Specifically, the number of fruits per plant was 28.7 with a two-year reused substrate, but only 22.2 with a fresh substrate. The fruit color indices (as represented by their Hunter L, a, b values) were not considerably affected by recycling of the coir substrate. The Hunter L value, which indicates the brightness of the fruit, did not change significantly when the substrate was recycled. Neither Hunter a (red) nor b (yellow) values were changed by recycling. In addition, there were no significant changes in the hardnesses, acidities, or soluble solid-acid ratios of fruits grown in recycled substrates. Thus, it is thought that recycling the coir substrate does not affect measures of fruit quality such as color, hardness, and sugar content. Overall, reuse of coir substrates from hydroponic culture as high-bed strawberry growth substrates would solve the problems of new substrate costs and the disposal of substrates that had been used once.