• Microbiology and Biotechnology Letters
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• v.16 no.4
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• pp.310-315
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• 1988

Two isoenzymes of chorismate mutase(E.C.5.4.99.5) designated as chorismate mutase I(CM I) and chorismate mutase II(CM II), were detected and partially purified from a sp. of intrasporangium isolated from soil. CM I and CM II had pH optima of pH 6.5 and 8.0, respectively and showed the same temperature optimum of 45$^{\circ}C$. The activation energy of the enzymatic reaction was estimated to be 14.7kcal/ mole with CM I and 10.8kcal/mole with CM II. The affinity of isoenzyme CM I for substrate(Km= 1.35mM) was almost the same level as that of CM II(Km = 1.22mM). Both isoenzymes were stable at pH values ranged from pH 6.5 to 9.0, but rapidly denaturated at temperatures above 45$^{\circ}C$. CM II was activated about 7$^{\circ}C$ of its activity by $Ba^{++}$ or $Mg^{++}$ while CM I was slightly inhibited by the same metal ions. Thiol compounds were found not to be necessary for stability of the two enzymes but Co$^{++}$ and EDTA had a little stabilizing effect on CM II only. p-Chloromercuribenzoate strongly inactivated the activities of both enzymes but the reducing agents such as dithiothreitol and L-cysteine protected them against the pCMB inhibition.

• Korean Journal of Environmental Agriculture
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• v.11 no.2
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• pp.146-154
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• 1992

DDVP, malathion and diazinon ECs which differ in chemical compositions and moisture contents were formulated with nine emulsifiers, three solvents(xylene, cyclohexanone and DMF) and epichlorohydrin. For the studies of decomposition characteristics, these technicals and ECs were subjected to the test under elevated temperature at $54^{\circ}C$ for 15 days and $38^{\circ}C$ for 90 days respectively. DDVP technical was rapidly decomposed in early stage of thermoaccelerated test at $54^{\circ}C$, but the decomposition rate slowed down with time. As for malathion and diazinon technicals, the longer they were incubated, the more decomposed. The decomposed AI in ECs increased with solvent polarity. The increment of moisture content in ECs accelerated the decomposition of AI, and that was remarkable especially in diazinon ECs. Addition of emulsifiers increased the moisture content to be accelerated the decomposition of AI, but the decomposition of AI was more affected by the kind of emulsifier than by the moisture content of emulsifier, Stabilizing effect by epichlorohydrin was distingished in malathion and diazinon ECs, but there was no effect in other solvent-based formulation except xylene.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.6
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• pp.520-528
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• 1987

Quality stability of roasted lavers during heat treatment and storage was investigated measuring the changes in pigments including chlorophyll a, carotenoids and biliproteins, fatty acids and free amino acids as the major quality factors. In roasting of fried lavers, carotenoids were found to lie more stable than chlorophyll a, and biliproteins were most heat labile. The overall heat stability of the pigments depended upon heating time and temperature. Chlorophyll a and carotenoids were retained more than $90\%$ in the casts of roasting for 90 min. at $60^{\circ}C;\;60min.\;at\;80^{\circ}C;\;10\;min.\;at\;100^{\circ}C;\;or\;5min.\;at\;150^{\circ}C$ while biliproteins remained about $70\%$. The lipids of dried lavers including polyunsaturated fatty acids appeared rather heat stable when compared to the stability of pigments under the same conditions of roasting. Spray of sesame oil or seasoning solutions on the surface of lavers after roasting seemed desirable for stabilizing pigments and free amino acids during storage particularly at low water activity. And that was also benefit for the protection of polyenoic fatty acids from rapid progress of oxidation during storage. Free amino acids were reduced fast during roasting, especially most of threonine and glycine while glutamic acid was rapidly lost during the storage.

• Bulletin of the Korean Chemical Society
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• v.30 no.11
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• pp.2691-2696
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• 2009

Effects of representative group II and transition metal ions on the stability of the $poly(dA){\cdot}[poly(dT)]_2$ triplex were investigated by the van’t Hoff plot constructed from a thermal melting curve. The transition, $poly(dA){\cdot}[poly(dT)]_2\;{\rightarrow}\;poly(dA){\cdot}poly(dT)\;+\;poly(dT)$, was non-spontaneous with a positive Gibb’s free energy, endothermic (${\Delta}H^{\circ}$ > 0), and had a favorable entropy change (${\Delta}S^{\circ}$ > 0), as seen from the negative slope and positive y-intercept in the van’t Hoff plot. Therefore, the transition is driven by entropy change. The $Mg^{2+}$ ion was the most effective at stabilization of the triplex, with the effect decreasing in the order of $Mg^{2+}\;>\;Ca^{2+}\;>\;Sr^{2+}\;>\;Ba^{2+}$. A similar stabilization effect was found for the duplex to single strand transition: $poly(dA){\cdot}poly(dT)\;+\;poly(dT)\;→\;poly(dA)\;+\;2poly(dT)$, with a larger positive free energy. The transition metal ions, namely $Ni_{2+},\;Cu_{2+},\;and\;Zn_{2+}$, did not exhibit any effect on triplex stabilization, while showing little effect on duplex stabilization. The different effects on triplex stabilization between group II metal ions and the transition metal ions may be attributed to their difference in binding to DNA; transition metals are known to coordinate with DNA components, including phosphate groups, while group II metal ions conceivably bind DNA via electrostatic interactions. The $Cd_{2+}$ ion was an exception, effectively stabilizing the triplex and melting temperature of the third strand dissociation was higher than that observed in the presence of $Mg_{2+}$, even though it is in the same group with $Zn_{2+}$. The detailed behavior of the $Cd_{2+}$ ion is currently under investigation.

• Resources Recycling
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• v.14 no.2
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• pp.19-27
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• 2005

The recycling possibility of aluminum waste dross(AWD) as a ceramic raw material of porous light-weight material was examined. A aluminum waste dross was washed 4-7 consecutive times and roasted at 900$^{\circ}% for 1hour as pre-treatments. The properties of the pre-treatment of aluminum waste dross was investigated. It was conformed by XRD result that the spinel crystalline was grown in AWD, after roasting. After the roasted AWD was ground in aqueous state, the sodium hexaphosphate(SHP) as a dispersant which is used for stabilizing the concentrated slurry was added to the AWD slurry. The porous material was prepared by slurry foaming method with surfactant at room temperature. The foamed slurry volumes were 2 and 3 times of the original slurry volume. The properties of porous material with extended volume of 3 times was following: the porosity was about 84%, bulk density was 0.59 g/cm$^3$, the range of pore was from 50 ${\mu}m$ to 500 ${\mu}m$ and mean pore size was about 200 ${\mu}m$. AWD porous material was sintered at 1150$^{\circ}C-1250$^{\circ}C. It was colcluded that AWD was sintered well at 1200$^{\circ}C from material surface observation by SEM.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.5
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• pp.607-611
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• 1999

Carrageenan are sulfated polymers containing galactose and anhydrogalctose units, and is used for its gelling, thickening, stabilizing, emulsifying, and suspending properties. However, carrageenan is limited to use beyond $0.03\%$ as food additives because of its high degree of gelling and viscosity with low solubility. The use of ultrasound significantly reduced the viscosity of $\lambda$-carrageenan solutions. The optimal parameters of ultrasound for reduction of carrageenan molecular weight were temperature, $10^{\circ}C$ ultrasound intensity, 114.7 $W/cm^2$ ; carrageenan concentration, $2\%$; treatment time, 10 min. The molecular weights of control, ultrasound peak 1, and peak 2 were approximately 250,000, 184,000, and 67,000 daltons, respectively. The lower molecular weight of $\lambda$-carrageenan showed the higher solubility, the lower alcohol precipitation ratio and the lower emulsifying capacity. Browning degree of both control and lower molecular $\lambda$-carrageenans was not significantly different.

• Korean Journal of Optics and Photonics
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• v.21 no.3
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• pp.123-128
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• 2010

Sum frequency generation was utilized to obtain a yellow laser with the wavelength of 578.4 nm for a probe laser of an Yb lattice clock. The output of an Nd:YAG laser with wavelength of 1319 nm and that of an Yb-fiber laser with wavelength of 1030 nm were passed through a waveguided periodically-poled lithium niobate (WG-PPLN) for sum frequency generation. It is required that the probe laser has a linewidth of the order of 1 Hz to fully resolve the Yb lattice clock transition. Thus, the linewidth of the probe laser was reduced by stabilizing the frequency to a super-cavity. This was made of ULE with a low thermal expansion coefficient, and was mounted on an active vibration-isolation table at the optimal point for the reduced sensitivity to vibration. Also, this was installed in a vacuum chamber, and the temperature was stabilized to 1 mK level. This system was installed in an acoustic enclosure to block acoustic noise. The finesse of the super-cavity was measured to be 380 000 from the photon life time of the cavity.

• Journal of Food Hygiene and Safety
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• v.36 no.6
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• pp.474-480
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• 2021

Sodium alginate is the sodium salt of alginic acid, commonly used as a food additive for stabilizing, thickening, and emulsifying properties. A relatively simple and universal analysis method is used to study sodium alginate due to the complex pretreatment process and extended analysis time required during the quantitative method. As for the equipment, HPLC-UVD and Unison US-Phenyl column were used for analysis. For the pretreatment condition, a shaking apparatus was used for extraction at 150 rpm for 180 minutes at room temperature. The calibration curve made from the standard sodium alginate solution in 5 concentration ranges showed that the linearity (R²) is 0.9999 on average. LOD and LOQ showed 3.96 mg/kg and 12.0 mg/kg, respectively. Furthermore, the average intraday and inter-day accuracy (%) and precision (RSD%) were 98.47-103.74% and 1.69-3.08% for seaweed jelly noodle samples and 99.95-105.76% and 0.59-3.63% for sherbet samples, respectively. The relative uncertainty value was appropriate for the CODEX standard with 1.5-7.9%. To evaluate the applicability of the method developed in this study, the sodium alginate concentrations of 103 products were quantified. The result showed that the detection rate is highest from starch vermicelli and instant fried noodles to sugar processed products.

• Journal of Bio-Environment Control
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• v.4 no.2
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• pp.181-187
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• 1995

This study was conducted to investigate the effect of NH$_4$H$_2$PO$_4$ on pH of the nutrient solution using municipal tap water during hydroponic culture of crisp lettuce (Lactuca sativa var. capitata) seedlings. The composition of starter solution was different from that of supplementary solution. The pH in the nutrient solution was suddenly declined and recovered as the supplementary solution was supplied. The pH of nutrient solution was increased with high temperature and, on the contrary, the EC of nutrient solution was decreased. It shows that plant absorbed nutrients more than water in given solution when the temperature and light was high. After supplying supplementary solution in 1st and End experiment, pH was slowly increased to 7 in NH$_4$H$_2$PO$_4$ 0.25me/$\ell$, but maintained 6.4-6.5 in NH$_4$H$_2$PO$_4$ 3me/$\ell$ and 6me/$\ell$. In 3rd experiment, pH was slowly increased from 6.7 to 7.4 in NH$_4$H$_2$PO$_4$ 0.25me/$\ell$, but decreased from 6-6.5 to 5-5.5 in NH$_4$H$_2$PO$_4$ 3me/$\ell$ and 6me/$\ell$. So it is suggested that the concentration between 0.25 me/$\ell$ and 3 me/$\ell$ by concentration base or the amount of NH$_4$H$_2$PO$_4$ between 1me/6 $\ell$ and 7me/6 $\ell$ by total quantity in solution is appropriate for stabilizing pH in the nutrient solution. Also this experiment suggests that hand operated measurements must be cautious due to the change of pH and EC within a 24-hour cycle.

• Microbiology and Biotechnology Letters
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• v.26 no.4
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• pp.323-330
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• 1998

Cyclodextrin glucanotransferase (CGTase) was purified from the culture broth of the Bacillus firmus var. alkalophilus, using ultrafiltration, starch adsorption/desorption, ion-exchange chromatography on DEAE-cellulose and gel filtration on Sephacryl HR-100. The molecular weight of the purified enzyme was determined as 77,000 by SDS-PAGE. The optimum pH and temperature for the CD synthesis were 6.0 and 5$0^{\circ}C$, respectively. The activity of this enzyme was stably kept at the range of pH 6.0～9.5 and up to 5$0^{\circ}C$. However, in the presence of $Ca^{2+}$, the optimum temperature for CD synthesis was shifted 55~6$0^{\circ}C$ and this enzyme was stable up to 6$0^{\circ}C$ because of the stabilizing effect of $Ca^{2+}$. The purified CGTase produced CDs with high conversion yields of 45~51% from sweet potato starch, com starch and amylopectin as substrate, especially, and the product ratio of $\beta$-CD to ${\gamma}$-CD was obtained at range of from 5.8:1 to 8.4:1 according to the kind of substrate. The purified enzyme produced mainly $\beta$-CD without accumulation of $\alpha$-CD during enzyme reaction using various starches as the substrate, indicating that the purified enzyme is the typical $\beta$-CGTase. The purified CGTase produced 25 g/l of CDs from 5.0% (w/v) liquefied com starch and the conversion yield of CDs was 50%, and the content of $\beta$-CD was 84% of total CDs after 8 hours under the optimum reaction condition.ion.