• Korean Journal of Soil Science and Fertilizer
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• v.23 no.1
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• pp.34-39
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• 1990

The experiment was conducted in the pots of flooded saline paddy soil to evaluate influence of rice straw and gypsum application on germination and early growth status of directly sowed rice seedlings. 1. Germination percentage of rice seedlings were higher in treatment sowing at 1 day after submergence than that of treatment sowing at 21 days after submergence, and was severely interrupted by rice straw application. 2. Application of rice straw promoted the release of bicarbonate and volatile fatty acid of submerged water, while the amount of sulfate and soluble cations were decreased as compared to control. 3. Germination percentage of rice seedling had significant negative correlations with chemical characters of submerged water, and was highly affected by submerged water at 7 days after sowing. 4. Rice straw application interrupted germination of rice seedling by increasing pH of submerged water over critical level, and gypsum application depressed the early growth of young seedling dues to high salt concentration. 5. The relaease of bicarbonate was remarkedly increased with increasing pH over 7.5 of submerged water.

• Applied Chemistry for Engineering
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• v.7 no.2
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• pp.379-386
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• 1996

Photosensitive compound, 1-methyl-4-[2-(4-diethylacetylphenyl)ethenyl] pridinium methosulfate(SbQ-A salt), was synthesized from dimethyl sulfate, terephthalaldehyde mono-(diethylacetal) and 4-picoline. SbQ-A salts were reacted with poly(vinyl alcohol)s, (PVA) in aqueous solution with phosphoric acid as catalyst to give photosensitive PVA-SbQ with different SbQ content and molecular weight. Relative photosensitivity of PVA-SbQ was determined by gray scale(GS) method. The rotative sensitivity of PVA-SbQ increased with increasing amount of bound SbQ in the case of high molecular weight(MW=77,000-79,000g/mol) as substrate and decreased with decreasing molecular weight of PVA with about constant(1.3mol%) amount of bound SbQ. The most sensitive polymer was obtained when SbQ group content in PVA-SbQ reached about 2.63mol% in the case of high molecular weight(77,000-79,000g/mol) PVA. This sample showed 90 times greater sensitivity than dichromated PVA as reference photosensitive system. PVA-SbQ photosensitive polymer synthesized was applied to the photolithographic screening process of phosphor on the panel of cathode ray tube(CRT). Phosphor slurry was made with PVA-SbQ, phosphor, a small amount of surfactant and other additives using water as medium. The slurry was coated onto panel, dried by heater, exposed to UV light and then developed by distilled water. When a small amount of cationic surfactant such as cetyltrimethylammonium chloride was used in the slurry formulation, the sharpness of phosphor pattern was equal to or better than that of dichromated PVA photosensitive polymer system used currently.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.146-150
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• 2004

The objectives of this study were to develope the uncooked-restructured belly (URB) and the processed-restructured bacon (PRB) using a protein-emulsion material (PEM) from pork, and to evaluate the quality characteristics of the URB and PRB. The PEM used to adhere muscle and fat tissues was prepared with a salt-soluble protein and emulsions (ratio 9:1). In color measurements, L$\^$*/, a$\^$*/ and b$\^$*/ values were significantly (p＜0.05) higher in URB than PRB. There was no significant difference in L$\^$*/ value between PRB from fresh pork and PRB from thaw pork PRB showed significantly (p＜0.05) higher water holding capacity compared to URB. Tensil strength of PRB was also significantly (p＜0.05) higher than that of URB. However, PRB from thawed pork marked the lowest color score among restructured meats in sensory evaluation. The scores of juiciness and tenderness were significantly (p＜0.05) Higher in URB compared to PRB. Consequently URB had significantly (p.＜0.05) higher score of overall acceptability than PRB. These results suggested that URB made with PEM could have a better sensory characteristics compared to PRB. Results also suggested that the PEM would not be enough to adhere fresh muscle and fat tissues as much as PRB, even though the possibility of PEM was confirmed as a meat glue.

• Korean Journal of Soil Science and Fertilizer
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• v.43 no.5
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• pp.552-557
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• 2010

This study was performed to investigate the effect of zeolite on the reduction of soil EC level in the plastic film house. The EC level of experimental soil was 5.0 dS $m^{-1}$ and the zeolite was applied to the soil at seven levels (0.5, 1, 2, 5, 10, 15, 20%) with three replications. The reduction degree of soil EC level showed positive tendency to the mixing ratio of zeolite. Especially, the EC level reduced rapidly from 5.01 to 2.8 dS $m^{-1}$ in the plot where zeolite was mixed by 20% 10 days after treatment. The pH level of soil was in positive relation to the mixing ratio of zeolite, contrary to the negative relation to the concentration level of water soluble Ca, Mg and phosphorus (P). The water contents of soil mixed with 15% and 20% zeolite were 14% and 17.3% respectively but it was 12.7% for control soil. Therefore, we expect natural zeolite to salts reduction agent for exchangeable cation and phosphate which is difficult to reduce by watering and other methods.

• Applied Biological Chemistry
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• v.37 no.4
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• pp.266-271
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• 1994

In order to investigate the effects of the mixing ratio of rice on Doenjang, Meju Doenjang and Koji Doenjang were prepared respectively with oaring mix ratio of raw materials. The following results were obtained, after fermentation of up to 3 months. Significant differences between the kinds of Doenjang were not found in moisture and salt contents. Protein solubility $(water\;soluble\;nitrogen/total\;nitrogen{\times}100)$ was $32{\sim}50%$ and $14{\sim}24%$ in Koji Doenjang and Meju Doenjang, respectively. Protein digestibility $(formol\;nitrogen/total\;nitrogen{\times}100)$ was similar to the tendency of protein solubility. Reducing sugar content was $5{\sim}6%$ in Meju Doenjang, while $19{\sim}21%$ in Koji Doenjang. As the mixing ratio of rice increased, reducing sugar content also increased. Sensory evaluation showed that Koji Doenjang was desirable than Meju Doenjang and the mixing ratio of 20% rice was recommened for Koji Doenjang.

• Journal of the Korea Organic Resources Recycling Association
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• v.9 no.4
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• pp.81-88
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• 2001

This experiment was carried out to evaluate the effect of residual food compost application on plant growth and physicochemical properties of soil when residual food compost made from the composting process as part of organic waste recycling was applied in soil as variable rate. The treatments were composed non-fertilizer treatment, control treatment applied with pig compost $20Mg(D.W.)ha^{-1}$, and residual food compost treatments each of applied with 20, 40, 60, $80Mg(D.W.)ha^{-1}$ and were randomized complete block design with three replication. Soil pH after experiment was more increased as more increase application of residual food compost. Other chemical properties of soil including EC were also showed the similar results. The plant growth in treatments applied much of residual food compost at the early growth stage was very damaged and these results were proved at the first growth measurement. Production of the red pepper especially reduced in treatments taken growth demage at the early stage and that of $20Mgha^{-1}$ treatment almost same as control treatment. Bulk density was reduced but porosity was increased according to increase of residual food compost application. Considering the reduction of red pepper production and the demage of growth at the early stage by plenty of salt and water soluble application volume of residual food compost was not permitted over of $30Mgha^{-1}$. Additively, to settle the application volume of residual food compost and to evaluate the plant growth and changes of physicochemical properties of soil, the results taken from continual applying is concluded more important than single application.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.10 no.4
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• pp.221-226
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• 1977

The quality changes of yellow sea bream, Branchiostegus japonicus japonicus, during frozen storage were mentioned from the view point of commercial value. The experiments were conducted to find out the effective storing method by varying the storage temperatures $(-5^{\circ}C,\;-35^{\circ}C)$ and pretreatment with chemicals $(0.l\%\;BHA,\;1\%\;sodium\;Polyphosphate)$. The samples were stored for 6 months at $-5^{\circ}C$ and $-35^{\circ}C$ after dipping in the chemical solutions and packing with polyethylens film. The extractibility of salt soluble protein of sample stored at $-35^{\circ}C$ was higher than that of samples stored at $-5^{\circ}C$, while the chemical treatments were not so much effective. Difference in the amount of free water released from samples was obvious between $-5^{\circ}C$ and $-35^{\circ}C$ storage, and that of samples treated with sodium Polyphosphate was much less than the BHA-treated ones. VBN content was differed by varying the storage temperature whereas no effect by the chemical treatments. TBA value of the sample storage at $-35^{\circ}C$ was lower than $-5^{\circ}C$ and the effect of chemicals on the development of oxidation was in order of sodium polyphosphate, BHA and control. Carotenoid content also changed by varying the storage temperature and the color was completely faded out with quality deterioration after 3 months storage at $-5^{\circ}C$.

• Food Science and Preservation
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• v.14 no.1
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• pp.24-29
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• 2007

Quality changes in winter Chinese cabbages were evaluated during low temperature storage. Flesh and salt-treated Chinese cabbages were put into (a) polyethylene (PE) film sacks (size: $40cm{\times}60cm$, thickness: 0.03 mm, with four perforations each 8 mm in diameter), (b) plastic containers or (c) polypropylene (PP) nets and stored at $0^{\circ}C$. Also, Cabbages were also wrapped in newspapers and stored underground where the average temperature was $2.7^{\circ}C$. The weight loss rates of Chinese cabbages stored in PP nets and plastic containers were greater than those of cabbages stored with PE or wrapped in newspaper. Chinese cabbages wrapped in newspaper and stored underground needed much greater trimming compared to cabbages stored in other ways. The firmness and the soluble solid contents of Chinese cabbages were not affected by the various storage treatments. A better appearance was retained when Chinese cabbages were stored in PE film sacks. Chinese cabbages in PE film sacks stored at $0^{\circ}C$ showed delayed weight loss, less trimming loss, and less change in appearance. The quality changes in salted Chinese cabbages (desalting losses, pH changes, osmolarities, and crude fiber content) were not significantly different after the various treatments. No storage treatment was effective in maintaining a high quality of salted winter Chinese cabbage.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.10
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• pp.4331-4338
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• 2014

$N^1$-(2, 5-dimethoxyphenyl)-$N^8$-hydroxyoctanediamide (N25) is a novel SAHA cap derivative of HDACi, with a patent (No. CN 103159646). This invention is a hydroxamic acid compound with a structural formula of $RNHCO(CH_2)6CONHOH$ (wherein R=2, 5dimethoxyaniline), a pharmaceutically acceptable salt which is soluble. In the present study, we investigated the effects of N25 with regard to drug distribution and molecular docking, and anti-proliferation, apoptosis, cell cycling, and $LD_{50}$. First, we designed a molecular approach for modeling selected SAHA derivatives based on available structural information regarding human HDAC8 in complex with SAHA (PDB code 1T69). N25 was found to be stabilized by direct interaction with the HDAC8. Anti-proliferative activity was observed in human glioma U251, U87, T98G cells and human lung cancer H460, A549, H1299 cells at moderate concentrations ($0.5-30{\mu}M$). Compared with SAHA, N25 displayed an increased antitumor activity in U251 and H460 cells. We further analyzed cell death mechanisms activated by N25 in U251 and H460 cells. N25 significantly increased acetylation of Histone 3 and inhibited HDAC4. On RT-PCR analysis, N25 increased the mRNA levels of p21, however, decreased the levels of p53. These resulted in promotion of apoptosis, inducing G0/G1 arrest in U251 cells and G2/M arrest in H460 cells in a time-dependent and dose-dependent manner. In addition, N25 was able to distribute to brain tissue through the blood-brain barrier of mice ($LD_{50}$: 240.840mg/kg). In conclusion, our findings demonstrate that N25 will provide an invaluable tool to investigate the molecular mechanism with potential chemotherapeutic value in several malignancies, especially human glioma.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.1 no.2
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• pp.87-96
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• 1968

As the raw material of fish paste, the experiment on shark meats was conducted from July to December 1967 at the Fisheries Research and Development Agency, Pusan, Korea. The result and the conclusion obtained by the experiment are as follows. 1. Much salt-soluble protein was found in the shark meat comparing with to the other fish. 2. Deodorization of shark meat, using less than $0.05\%$ of acetic acid was most preferable for the elasticity and flexibility of its product. 3. Keeping raw material at low temperature was necessary in maintaining its elasticity. 4. In setting shark fish paste, keeping the raw material at $35-40^{\circ}C$ for 40-70 minutes was the most desirable condition. 5. The best temperature and the duration of heating were 40-60 minutes at $89-90^{\circ}C$, Meanwhile, heating at high temperature was preferable for the storage for a long period, but the elasticity and quality has decreased a little accordingly. 6. For the increase of its palatability, adding $30\%$ of yellow corvenia meat or $20\%$ sea eel meat were more preferable. 7. Pre ervation of the product for 20 days at $20^{\circ}C$ or 50 days at $5^{\circ}C$ was possible by adding $0.2\%$ potassium sorbinate to the product as antiseptic.