• Food Science of Animal Resources
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• v.43 no.1
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• pp.73-84
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• 2023

Campylobacteriosis is a common cause of gastrointestinal disease. In this study, we suggest a general strategy of applying gold nanoparticles (AuNPs) in colorimetric biosensors to detect Campylobacter in chicken carcass. Polymerase chain reaction (PCR) was utilized for the amplification of the target genes, and the thiolated PCR products were collected. Following the blending of colloid AuNPs with PCR products, the thiol bound to the surface of AuNPs, forming AuNP-PCR products. The PCR products had a sufficient negative charge, which enabled AuNPs to maintain a dispersed formation under electrostatic repulsion. This platform presented a color change as AuNPs aggregate. It did not need additional time and optimization of pH for PCR amplicons to adhere to the AuNPs. The specificity of AuNPs of modified primer pairs for mapA from Campylobacter jejuni and ceuE from Campylobacter coli was activated perfectly (C. jejuni, p-value: 0.0085; C. coli, p-value: 0.0239) when compared to Salmonella Enteritidis and Escherichia coli as non-Campylobacter species. Likewise, C. jejuni was successfully detected from artificially contaminated chicken carcass samples. According to the sensitivity test, at least 15 ng/μL of Campylobacter PCR products or 1×10³ CFU/mL of cells in the broth was needed for the detection using the optical method.

• Korean Journal of Materials Research
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• v.32 no.3
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• pp.125-131
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• 2022

Effect of sulfation processes on the physicochemical properties of ZrO₂ and TiO₂ nanoparticles were thoroughly investigated. SO₄/ZrO₂ and SO₄/TiO₂ catalysts were synthesized to identify the acidity character of each. The wet impregnation method of ZrO₂ and TiO₂ nanoparticles was employed using H2SO₄ with various concentrations of 0.5, 0.75, and 1 M, followed by calcination at 400, 500, and 600 ℃ to obtain optimum conditions of the catalyst synthesis process. The highest total acidity was found when using 1 M SO₄/ZrO₂-500 and 1 M SO₄/TiO₂-500 catalysts, with total acidity values of 2.642 and 6.920 mmol/g, respectively. Sulfation increases titania particles via agglomeration. In contrast, sulfation did not practically change the size of zirconia particles. The sulfation process causes color of both catalyst particles to brighten due to the presence of sulfate. There was a decrease in surface area and pore volume of catalysts after sulfation; the materials' mesoporous structural properties were confirmed. The 1 M SO₄/ZrO₂ and 1 M SO₄/TiO₂ catalysts calcined at 500 ℃ are the best candidate heterogeneous acid catalysts synthesized in thus work.

• Journal of Conservation Science
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• v.26 no.1
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• pp.85-94
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• 2010

Color stable hydrogenated bisphenol-A (HBA) epoxy adhesives containing organic-inorganic hybrid nanocomposites were prepared and investigated the properties. Isophorone-diamine (IPDA) was used as a hardener and polyhedral organomeric silsesquioxanes (POSS; EP0408 and EP0409) having epoxy function groups were used to tailor adhesives in the nanoscale range. The dependence of the concentration of different nano materials were studied since the large surface area of the nanosized particles can cause significant changes in properties of adhesives. HBA-IPDA adhesives containing different amount of nanomaterials have been applied to the fresh Namsan granite and compared with those of commercial adhesives, which have problems of color change as well as a high viscosity. The mechanical properties of HBA-IPDA containing POSSs are consistent with those of commercial adhesives in addition to the low viscosity.

• Horticultural Science & Technology
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• v.32 no.2
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• pp.171-177
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• 2014

In an effort to investigate special distribution of glucose content of potato tuber of a cultivar 'Superior' after harvest, a whole tuber was longitudinally cut into halves and cut-surface was divided into 11 regions. Approximate glucose concentration of each section was determined using a commercial blood glucose meter. Higher level of glucose was detected in the outer layers of tissue than inner part of tuber although there were lower coefficients of variation value, 37.4% and 34.1% among individual tubers and among defined sections, respectively. A positive correlation between the whole tuber and individual section was existed in glucose content, where the central pith tissue gave the highest coefficient (r = 0.921) and bud end tissue did the lowest (r = 0.544). Glucose content of the tubers stored for 4 months at $2.0^{\circ}C$ was 5.5 fold higher compared to the tubers kept in ambient temperature. The chip color of the former tubers was much brighter than those of the latter tubers. The result obtained in the present study suggests that the blood glucose meter can be used to a rapid and simple evaluation of glucose content and therein be applied to estimate the processing quality of potato tubers during postharvest handling.

• Food Science and Preservation
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• v.13 no.3
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• pp.316-321
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• 2006

Disinfection of electrolyzed water (EW) on strawberry by immersion washing and quality changes during storage at $5^{\circ}\C$ was compared with one immersed in chlorine water and not treated. Total count of strawberry washed with EW by immersion in 10 volumes of EW for 20 min was decreased to about 2 log cycle compared to the untreated And rate of microbial growth during storage was lower than ethers. Decaying ratio in strawberry treated with electrolyzed low-alkalinewater (EW-2) showed lower as of 10% level after 5 days of storage compared) to the untreated and the treated with chlorine water (CW). Hardness in the treatment of EW was not changed significantly until 3 days of storage, after then rather increased. Change in surface color of strawberries was observed; L value in the CW treated and the untreated increased whereas it decreased in the treatment of EW. And color difference(${\Delta}E$) during storage was observed the lowest in the untreated until 3 days of storage. The initial value of residual chlorine in the treatment of EW was at the level of $0.04{\sim}0.06ppm$, and $1{\sim}3$ days later showed almost the equal value to level of $0.02{\sim}0.03ppm$ in all treatments. Sensory characteristic during storage was preferable on strawberry washed with EW (EW-1 and EW-2) to the other treatments.

• Journal of Animal Science and Technology
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• v.46 no.6
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• pp.1023-1030
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• 2004

This study was carried out to investigate the effect of chitosan on shelf-life and quality of vaccum-packaged seasoned pork. Chitosan was used 120 kDa and various concentration such as 0.05 - 1.0%. The total bacterial counts, pH, oxidation of lipid, surface color and water holding capacity of the sample were determined during storage periods. The total bacterial counts of seasoned pork without chitosan were increased the latter period of storage, but that of seasoned pork with chitosan was decreased such as inhibition of bacterial growth effectively. Effect on shelf-life of seasoned porks when added 0.100/0, 0.50% and 1.00% of chitosan, respectively were maintained pretty well during 10 days of storage. Content of TBARS in seasoned pork without chitosan was increased than that of seasoned pork with chitosan during period of storage. And also effect of self-life and inhibition of lipid oxidation were increased with following concentration of chitosan. The variation of pH was low and stable in seasoned pork with chitosan during periods of storage. The change of color such as lightness(L^*), redness(a^*), yellowness(b^*) in seasoned pork with chitosan was detected higher than that seasoned pork without chitosan. Water holding capacity of seasoned pork with low in the early period of storage. These colors and water holding capacity were very stable untill 10 days of storage.

• Korean Journal of Remote Sensing
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• v.34 no.6_4
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• pp.1519-1529
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• 2018

The volcanic ash can spread out over hundreds of kilometers in case of large volcanic eruption. The deposition of volcanic ash may induce damages in urban area and transportation facilities. In order to respond volcanic hazard, it is necessary to estimate efficiently the diffusion area of volcanic ash. The purpose of this study is to compare in-situ volcanic deposition and satellite images of the volcanic eruption case. In this study, we used Near-Infrared (NIR) channels 7 and 8 of Geostationary Ocean Color Imager (GOCI) images for Mt. Aso eruption in 16:40 (UTC) on October 7, 2016. To estimate deposit area clearly, we applied Principal Component Analysis (PCA) and a series of morphology filtering (Eroded, Opening, Dilation, and Closing), respectively. In addition, we compared the field data from the Japan Meteorological Agency (JMA) report about Aso volcano eruption in 2016. From the results, we could extract volcanic ash deposition area of about $380km^2$. In the traditional method, ash deposition area was estimated by human activity such as direct measurement and hearsay evidence, which are inefficient and time consuming effort. Our results inferred that satellite imagery is one of the powerful tools for surface change mapping in case of large volcanic eruption.

• Korean Journal of Mineralogy and Petrology
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• v.33 no.4
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• pp.361-376
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• 2020

Atacamite and Verdigris were studied material scientific properties and durability that are used for traditional green pigment in traditional art painting work and Dancheong. As a result of ingrediant analysis, K-AA and K-VA identified Atacamite and Hoganite (or Verdigris) respectively. In order to find a factor of depressing the stability of pigment, we examined UV radiant exposure test, CO2/NO2 gas corrosion test and salt spray test. Salt spray test damaged both samples which were formed salt particle on the surface of the samples and it makes color disability. Furthermore, the results of gas corrosion test that both pigments change color enough to be perceived by the naked eyes showed that an air pollutant NO2 gas is also considered to be a major damage factor. In the case of K-VA, Hoganite that is main component of sample changes Tenorite with turn black after accelerated UV radiant exposure test. The consequences of the atmospheric environment effect test of the two pigments, K-VA showed relatetively weaker than K-AA.

• Food Science and Preservation
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• v.20 no.4
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• pp.554-563
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• 2013

The changes in quality properties and nutritional components for two mugworts, namely, Artemisia capillaris Thumberg Artemisiae asiaticae Nakai fermented by Bacillus strains were characterized followed by rapid pattern analysis of volatile flavor compounds through the SAW-based electronic nose sensor in the GC system. After fermentation, the pH has remarkably decreased from 6.0~6.4 to 4.6~5.1 and there has been a slight change in the total soluble solids. The L (lightness) and b (yellowness) values in the Hunter's color system significantly decreased, whilst the a (redness) value increased via fermentation. The HPLC analysis demonstrated that the total amino acids increased in quantity and the essential amino acids were higher in the A. asiaticae Nakai than in the A. capillaris Thumberg, specially with high contents of glutamic and aspartic acid. After fermentation, the monounsaturated fatty acid increased in the A. asiaticae Nakai and the polyunsaturated fatty acids increased in the A. capillaris Thumberg. While the total polyphenol contents have not been affected by fermentation, the total sugar contents have dramatically decreased. Scopoletin, which is one of the most important index components in mugworts, was highly abundant in the A. capillaris Thumberg; however, it was not detected in the A. asiaticae Nakai. Small pieces of plant tissue in the surface microstructure were found in the fermented mugworts through the use of the scanning electron microscope (SEM). Volatile flavor compounds via electronic nose showed that the intensity of several peaks has increased and additional seven flavor peaks have been produced after fermentation. The VaporPrintTM images demonstrated a notable difference in flavors between the A. asiaticae Nakai and A. capillaris Thumberg, and the fermentation enabled the mugworts to produce subtle differences in flavor.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.300-304
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• 1994

To predict quality change of Kochujang distributed in the market, physicochemical properties were observed during storage at $13^{\circ}C$, $27^{\circ}C$ and $37^{\circ}C$ for 240 days. Moisture, crude protein and capsaicin contents were nearly constant for storage at the selected temperatures. Amino nitrogen, value of surface color and pH were decreased during storage while ammonia nitrogen and titratable acidity were increased. Storage temperature affected quality change significantly as higher temperature showed clear increase or decrease phenomena of above factors. Number of total cell count was not changed significantly, and fungi was not detected. From the correlation coefficient among physicochemical properties and sensory evaluation scores, the highest correlation was obtained in amino nitrogen content and sensory score. Degradation of amino nitrogen was a first order reaction, and the $Q_{10}$ value calculated from reaction constant was 2.98. Also, activation energy for the destruction of amino nitrogen calculated from Arrhenius equation was 15.34 Kcal/mole.