• Journal of Conservation Science
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• v.26 no.2
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• pp.133-142
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• 2010

This paper focused on desalination method for the underwater archaeological ceramics. The desalination method applied in this study takes additional conditions such as the amount of desalting water, temperature, and agitation conditions and compares the effects of desalt process. The result of efficiency rate appears that the twenty-times of the object weight of desalting water is more effective than that of ten-times one, but shows less economic compared to the cost. In addition, the research shows that the efficiency rate has been improved around 20 to 30 %, yet such improvement is not taken into account as an effective result considering the risk of damage from the physical and chemical impact and the consumption of energy in applying additional method.

• Journal of Food Hygiene and Safety
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• v.15 no.1
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• pp.25-29
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• 2000

General composition and microbial load of brine recycled to 6 times for Chinese cabbage salting and the quality of Kimchi using every brined cabbage were investigated. The concentration of salt(NaCl) in brine after soaking dropped 1.35-2.49% and pH of the brine changed significantly until 4 times recycling. The acidities were increased as number of recycling increased. The total viable cell count in recycled brine increased from 1.58$\times$10$^{6}$ /mL in the first soaking brine to 2.3$\times$10$^{9}$ /mL in 4th soaking brine which was highest in number. The pure soluble solid and vitamin C content in brine were accumulated to 0.93% and 0.55 mg% respectively after 6th recycling. The pH, acidity and sensory evaluation results of Kimchi prepared by Chinese cabbage salted by each brine recycled 6 times showed no significant difference. It means there is a possiblity reusing brine for salting of cabbage for the preparation of Kimchi to 6 times.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.3_4
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• pp.101-111
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• 1973

To study the effect of freezing rate on the duality of frozen abalone(Haliotis gigantea, GMELIN) liquid nitrogen spray freezing, air blast freezing, semi-air blast freezing, and still air freezing were carried out. The rheological change, protein denaturation, and free water content of frozen and thawed abalone were examined at the period of 0, 1, 2, and 3 month during cold Storage at $-20^{\circ}C$. The results are summarized as follows : 1. The onset and duration of rigor mortis of fresh abalone was faster and shorter as compared to that of fishes. 2. There was no difference in compression value and shear value between freezing methods but they varied with a slight decrease in storage period. 3. Gradual decrease in extractibility of salt soluble protein was observed in all samples except those frozen with liquid nitrogen. 4. The free water of the foot muscle remained constant during the storage while that of the adductor muscle tended to increase. 5. A significant correlation was observed among the changes of panel texture and free water (P< 0.01), protein denaturation (P<0.05), and compression value (P<0.01).

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.35 no.3
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• pp.146-152
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• 2009

Traditional surgical method or injection using filler is performed for soft tissue augmentation. Surgical methods have disadvantage of surgical morbidity. Commercially available injectable materials have the disadvantages such as resorption, short-term effect. repeated application and hypersensitivity. Significant shortcoming of cell therapy using autologous fibroblasts is delay of treatment effect. Chitosan/${\beta}$-glycerol phosphate (GP) solution has thermosensitive property and allows sol-gel transition at physiologic pH and temperature. These properties may resolve the delay of treatment effect. The purposes of this study are to evaluate the viscosity and pH changes of chitosan/${\beta}$-GP solutions and to evaluate the effect of chitosan/${\beta}$-GP solution on fibroblast proliferation and production of collagen. We measured the viscosity and pH as function of temperature, of the solution containing 1:0.7, 1:0.75, 1:0.8 chitosan (1, 10, 100, 700 kDa) /${\beta}$-GP. Fibroblasts from ears of 5 rats were cultured in chitosan/${\beta}$-GP solutions for 3 weeks. Cell proliferation and collagen contents were measured every week with WST (water-soluble tetrazolium salt) assay and Collagen assay respectively. The Results are 1) Chitosan(100 kDa<)/${\beta}$-GP solution (1:0.75) showed sol-gel transition at physiologic pH and body temperature and injectable properties. It will enable to resolve the delay in treatment effect 2) Cell proliferation and total collagen contents of the control group were increased with time. However, these decreased after the 1st week in experimental group 3) Collagen contents in the experimental group are higher than that of control group. Chitosan/${\beta}$-GP solution may provide favorable conditions for cell function

• Journal of the East Asian Society of Dietary Life
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• v.15 no.6
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• pp.759-765
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• 2005

This study was carried out to investigate the feeding effects of fermented wild grape by-product on pork meat qualities. The samples consisted of the pork not fed fermented wild grape byproduct(FWG-X) and the pork fed fermented wild grape byproduct(FWG-O). The moisture, crude protein, crude fat and crude ash were not significantly different between samples. The cholesterol and TBARS of FWG-O were lower than those of the FWG-X, and the salt soluble protein extractability of FWG-O was higher than that of the FWG-X(p<0.05). The calorie, cooking loss, water holding capacity, pH and volatile basic nitrogen were not significantly different between FWG-X and FWG-O. The meat colors of the a and b value of FWG-O were higher than those of the FWG-X, and in case of the fat color, the a value of FWG-O was higher than that of the FWG-X. The hardness, springiness, cohesiveness, gumminess, chewiness and shear force were not significantly different between FWG-X and FWG-O. The total amino acid contents of FWG-X and FWG-O were 74.35 and 69.59g/100g protein, respectively, The raw meat color of FWG-O was higher than that of the FWG(p<0.01), and the cooked meat color(p<0.05), taste(p<0.001), flavor(p<0.001), juiciness(p<0.01) and palatability(p<0.01) were superior to those of the FWG-X. This study showed that fermented wild grape by-product decreased the cholesterol content and lipid oxidation with enhancing the sensory score.

• Elastomers and Composites
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• v.45 no.2
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• pp.100-105
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• 2010

An EPDM article was aged in air, distilled water, tap water, NaCl/$CaCl_2$ solution, and $CaCl_2/FeCl_3$ solution for 7 days. The aging temperature was $90^{\circ}C$. The samples aged in air and distilled water did not appear the whitening, those aged in tap water, NaCl/$CaCl_2$ solution, and $CaCl_2/FeCl_3$ solution showed the whitening. Soluble organic materials were analyzed using GC/MS to identify the whitening materials, surface morphology of the aged sample surface was examined using image analyzer and SEM, and elemental analysis of the materials accumulated on the sample surface was performed using EDX. Principal reason to cause whitening might be formation of metal salt of fatty acid by reaction between metal cation and fatty acid.

• Journal of Korean Society for Atmospheric Environment
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• v.19 no.3
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• pp.263-273
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• 2003

P $M_{2.5}$ fine particles have been collected at the Cosan measurement station in Jeju Island, and the major water-soluble components have been analyzed in order to Investigate the aerosol compositions and pollution characteristics. The mean concentrations of the components were in the order of S $O_4$$^{2-}$> N $H_4$$^{+}$> N $O_3$$^{[-10]}$ > N $a^{+}$> $K^{+}$>C $l^{[-10]}$ >C $a^2$$^{+}$>M $g^2$$^{+}$. The major components were S $O_4$$^{2-}$, N $H_4$$^{+}$ and N $O_3$$^{[-10]}$ , whose compositions were 58％, 18％ and 10％ of the total ions, respectively. Most of the components showed higher concentrations in spring season, and especially $Ca^2$$^{+}$, N $O_3$$^{[-10]}$ and S $O_4$$^{2-}$ concentrations were increased 2.8, 1.9 and 1.2 times higher than the annual mean concentrations. The most parts of S $O_4$$^{2-}$ and N $H_4$$^{+}$ were distributed in fine particles below 2.1 ${\mu}{\textrm}{m}$ size, but the $Ca^2$$^{+}$, N $a^{+}$ and C $l^{[-10]}$ showed relatively higher concentrations in coarse particles. Based on the factor analysis, the P $M_{2.5}$ fine particles were considered to be largely influenced by anthropogenic sources, and followed by sea salt and soil sources. In the variations of concentrations as a function of wind direction, most components have shown higher concentrations notably as the northwesterly prevails.thwesterly prevails.

• Journal of Microbiology and Biotechnology
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• v.26 no.11
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• pp.1891-1907
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• 2016

Yeasts that are present in marine environments have evolved to survive hostile environments that are characterized by high exogenous salt content, high concentrations of inhibitory compounds, and low soluble carbon and nitrogen levels. Therefore, yeasts isolated from marine environments could have interesting characteristics for industrial applications. However, the application of marine yeast in research or industry is currently very limited owing to the lack of a suitable isolation method. Current methods for isolation suffer from fungal interference and/or low number of yeast isolates. In this paper, an efficient and non-laborious isolation method has been developed and successfully isolated large numbers of yeasts without bacterial or fungal growth. The new method includes a three-cycle enrichment step followed by an isolation step and a confirmation step. Using this method, 116 marine yeast strains were isolated from 14 marine samples collected in the UK, Egypt, and the USA. These strains were further evaluated for the utilization of fermentable sugars (glucose, xylose, mannitol, and galactose) using a phenotypic microarray assay. Seventeen strains with higher sugar utilization capacity than the reference terrestrial yeast Saccharomyces cerevisiae NCYC 2592 were selected for identification by sequencing of the ITS and D1/D2 domains. These strains belonged to six species: S. cerevisiae, Candida tropicalis, Candida viswanathii, Wickerhamomyces anomalus, Candida glabrata, and Pichia kudriavzevii. The ability of these strains for improved sugar utilization using seawater-based media was confirmed and, therefore, they could potentially be utilized in fermentations using marine biomass in seawater media, particularly for the production of bioethanol and other biochemical products.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.571-575
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• 1995

Transition temperature$(T_m)$ and $enthalpy({\Delta}H)$ were examined by means of DSC to obtain basic information on heat stability of skin tissue collagen. From DSC properties of insoluble collagen on hydration time and moisture content, it was found that moisture content had more effect on structural stability of collagen than hydration time. As moisture content increased, $({\Delta}H)$ increased while $(T_m)$ decreased. DSC properties of acetone dried skin on the variation of age and sex showed higher heat stability in case of male rat and heat stability seemed to be connected with age, as $(T_m)$ and $({\Delta}H)$increased with age. Meanwhile, DSC properties of salt soluble collagen showed higher values in female rat than in male rat, and the $(T_m)$ and $({\Delta}H)$ decreased significantly with age in female rat. These results seemed to suggest indirectly that collagen structure varied with age or sex in the same tissue.

• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.590-595
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• 1990

The destructive effect of peroxidized lipid on the amino acid in protein isolate and the proteolytic activity of protease were studied in the model system of rice bran. The content of amino acids in the protein isolate decreased significantly when they reacted with peroxidized lipid (pov. 1200 meq/kg). Most of amino acids were lost by more than 90% in salt soluble protein isolates when analyzed by the method of enzyme hydrolysis. Formaldehyde reduced the activity most severely among peroxidized products. Formic acid, peroxidized lipid and hydroperoxide were also found to reduce the protease activity. The damaging effect of the secondary products on the protease activity was more serious than that of the primary products of lipid peroxidation. The destruction of amino acids in the total protein and Inhibition of protease activity by the peroxidized lipid were apparent.