• Journal of Conservation Science
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• v.31 no.3
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• pp.227-241
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• 2015

Fungi were isolated from mural painting in tomb no.6 at songsan-ri, Gong-ju. Antifungal susceptibility of essential oils extracted from natural medicine was tested and it confirmed applicability for mural painting in tombs. 26 species of fungi collected from air-borne and wall surfaces were identified to 15 species of Ascomycetes, 2 species of Zygomycetes, 1 of Basidiomycetes. Wheat starch and gelatin degradability were evaluated as isolated fungi. SY-18, SY-23, SY-25 showed high degradability of wheat starch. SY-18, SY-21, SY-23 were decomposed into gelatin. Biochemical characteristics of decomposing fungi to wheat starch glue and cowhide glue were analyzed by using ${\alpha}-amylase$ and gelatinase activity. An Antifungal test was conducted in Anethole and Eugenol. Anethole and Eugenol mixture(1:2) showed high antifungal susceptibility. Natural adhesives help microbial growth and can cause structural damage in mural painting. The expectation of this study is the possibility to control microbial growth in wall painting using natural essential oils. It can be used as a data for conservation method to control microbial damages.

• The Korean Journal of Food And Nutrition
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• v.33 no.4
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• pp.381-389
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• 2020

The purpose of this study was to evaluate the appearance, physicochemical, physical, and fermentation properties of the fermented soybean produced by manufacturing with inoculation the different types of microbial strains. The strains were inoculated by the NSI (natural strains inoculation), and the SSI (selective strain inoculation) were treatments. The appearance showed differences in color, viscous substance, and hardness depending on strains inoculation and fermentation duration. The pH, and total acidity were 6.40~7.26%, and 0.10~0.39% respectively with differences depending on the samples. The moisture content as the fermentation duration increased, the NSI (56.03~57.66%) decreased and the SSI (56.71~58.63%) increased. The physical characteristics of the hardness increased as the fermentation duration increased for the NSI and the SSI decreased. The color values for the L, a, and b values were 47.64~58.56, 7.15~9.08, and 12.41~17.30, respectively. The α-amylase and protease activities of the SSI were the highest among all treatments. The total viable cell counts of the fermented soybean products by strains were 5.02 to 9.77 log CFU/g, and SSI (fermentation, 48 hours) was the highest. The amino-type nitrogen contents of all samples were 301.62~746.97 mg% and the SSI showed the highest content. The amino acid had the highest glutamic acid content.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.6-11
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• 1994

A cyclodextrin glucanotransferase(CGTase)-producing Bacillus sp. I-5 was isolated from soil and the enzyme exhibited the maximum reaction rate at pH 8.0 and $50^{\circ}C$. It was found that CGTase of I-5 produced ${\beta}-$ and ${\gamma}-CD$ mainly but the production ratio of cyclodextrins (CDs) was influenced by the buffer solution. Sodium acetate significantly stimulated the formation of ${\gamma}-CD$, increasing the content by 35%. The production of CDs was influenced by DE value of starch. The results indicated that DE value in the range of $3.5{\sim}6.0$ were most effective for the CD formation. CGTase was immobilized on the reversibly soluble-insoluble carrier, hydroxypropyl mothylcellulose acetate succinate. The immobilized CGTase was soluble at pH 7.5, and precipitated easily at pH 6.0. Enzyme reactor was designed to produce CD continuously. It was composed of three major stages-CD produttion by immobilized CGTase, conversion of the residual dextrin to glucose by amylase and glucoamylase and alcohol fermentation by yeasts to remove the glucose into alcohol. The yield of total CDs was 3.65g from 10g soluble starch.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.5
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• pp.451-457
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• 2006

The purpose of this study is to measure fundamental data required for the prediction of rice quality and to develop regression models to predict protein, amylose, moisture and fatty acid contents, and Toyo taste meter value (TTMV) of brown and polished rice from hulled rice NIR spectra. NIR spectra of hulled rice measured in transmittance mode (850-1050 nm) and in reflectance mode (400-2500 nm) were used to predicted chemical compositions of brown rice and polished rice. For most chemicals, the transmittance spectra could provide better calibration results than the reflectance ones. Beside the Toyo taste meter value (TTMV), the hulled rice spectra could predict chemical contents with the determination coefficients higher than 0.8. Spectra of hulled rice measured in transmittance mode could be used for the prediction of chemical compositions in brown rice and polished rice precisely. However, taste value of polished rice was a constituent that was hardly to be predicted.

• Journal of fish pathology
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• v.14 no.1
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• pp.37-45
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• 2001

This study was carried out to determine the effects of various iron concentrations on the hemochemical changes of olive flounder, Paralichthys olivaceus exposed for 50 days. The flounder exposed to iron concentration 0.97 mg/$\ell$ started to increase significantly in serum iron and magnesium concentrations after 20 days. The low concentration of serum calcium concentration was observed at 30 days of the experiment in iron concentration 0.97 mg/$\ell$. Serum total protein, albumin and glucose concentrations initiated to decrease from 30 days at the iron concentrations of 0.97 mg/$\ell$ or up. Total cholesterol concentration was increased significantly after 40 days at iron concentration 0.97 mg/$\ell$. A significant increment of GOT, GPT and LDH activities in the flounder serum was noticed after 40 days at iron concentrations over 0.97 mg/$\ell$ without significant changes of Al-P. These results indicate that flounder can be affected by iron in terms of inorganic elements, organic substances and enzyme activity in serum when they were exposed to the iron concentrations 0.97 mg/$\ell$ or higher for 30 days.

• Applied Biological Chemistry
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• v.37 no.6
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• pp.463-471
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• 1994

Physicochemical properties, gelatinization and retrogradation characteristics of surfactant added sweet potato starches were investigated. Three different surfactants, SSL (sodium stearoyl-2-lactylate), Dimodan (mono/diglyceride) and SE1670 (sucrose fatty acid ester 1670) were used. Shapes and crystallinities of starch granules were not changed by the addition of surfactants. Total lipid contents increased and the amylose content decreased by the addition of surfactants and the order was as follows: SE1670>SSL>Dimodan. The swelling power and solubility at $80^{\circ}C$ decreased in the surfactant added starches. By amylograph, initial gelatinization temperature of untreated sweet potato starch was $72.5^{\circ}C$, and did not change by the addition of surfactants, but SE1670 or Dimodan added starch showed the peak viscosity. The peak temperature of gelatinization and enthalpy of untreated starch by DSC were $53.9^{\circ}C$ and 1.3cal/g, respectively. The peak temperature increased by the addition of surfactants, while the enthalpy decreased. In gelatinization by alkali, the viscosity was lower in surfactant added starches than in untreated starch at concentration. The degree of retrogradation by ${\alpha}-amylase-iodine$ method was a lower in SSL and SE1670 added starches than untreated starch and the enthalpy by DSC also decreased in surfactant added and retrograded starches.

• Microbiology and Biotechnology Letters
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• v.17 no.1
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• pp.8-13
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• 1989

The optimum conditions for ethanol fermentation and ethanol productivity of the fusant ESC-14-15 were examined in a mini-jar formentor scale (working volume : 2.5 liters) to assess the possibility of practical application. Addition of yeast extract to fermentation broth greatly enhanced the ethanol productivity and shortened the period of fermentation. The pH 4.2 was more favorable than pH 5.5 with respect to ethanol productivity and fermentation speed. The optimum concentration of liquefied potato starch for ethanol fermentation of FSC-14-15 was 15%(w/v) and the corresponding productivity was 8.7%(v/v) of ethanol with an efficiency of 80.6% to the theoretical maximum. When the fresh fermentation broth containing 20% of liquefied potato starch was inoculated with love(v/v) of inoculum, the fusant FSC-14-75 produced 11.0%(v/v) of ethanol in 4 days, which is considered comparable to that from an industrial process. From the liquefied cassava starch or the equal mixture of liquefied barley and sweet potato starch prepared according to the same method as in the industrial process except saccharification step, the fusnnt FSC-14-75 produced 8.5%(v/v) or 7.6%(v/v) of ethanol in 4 days, respectively.

• Journal of Applied Biological Chemistry
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• v.55 no.4
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• pp.267-272
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• 2012

We investigated that electron beam irradiation is the effective method to control the sprouting of sweetpotato roots without changing of food quality characteristics. In 12 and $25^{\circ}C$ storage after electron beam irradiation, all control samples were sprouted from 6 and 4 weeks after storage, respectively. The sprouting rate of control increased with time and the rate reached to 11.2-12.4 and 70.5-74.2% at 8 weeks after 12 and $25^{\circ}C$ storage. Also, the sprouting of middle and below positioning sweetpotato roots at 12 and $25^{\circ}C$ storage after irradiation reached to 8.6-11.3 and 42.7-48.7% after a storage period of 8 weeks, respectively. However, the sprouting of all sweetpotato roots stored at $4^{\circ}C$ and upper (0-7 cm) positioning samples of box stored at 12 and $25^{\circ}C$ with electron beam was completely inhibited due to increase peroxidase and indole acetic acid (IAA) oxidase activity. Also, all samples with electron beam such as hardness, pH, sugar content, weight loss, and vitamin C and dacarotene content did not differ from that of the control. Therefore, if electron beam will be irradiated to sweetpotato roots above 0.1 kGy before packing, it will effectively inhibit their sprouting stored at $25^{\circ}C$ without the change of food quality characteristics.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.5
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• pp.384-390
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• 2020

Purpose: Organophosphate insecticide poisoning can have clinically fatal results. This study aimed to evaluate the relationship between the neutrophil/lymphocyte ratio (NLR) and the occurrence of death in patients with organophosphate insecticide poisoning. Methods: For this retrospective study, data on patients with organophosphate insecticide poisoning who visited the emergency room between January 2008 and November 2018 were collected. The NLR was measured at the time of arrival in the emergency room. The patients were divided into survival and death groups. Results: Overall, 150 patients were enrolled: 15 (10%) in the death group and 135 (90%) in the survival group. In the univariate analysis, the following variables were significantly different between the two groups: age, white blood cell count, amylase level, creatinine level, Acute Physiology And Chronic Health Evaluation (APACHE) II score, and NLR. In the logistic regression analysis of variables with significant differences in the univariate analysis, there were significant differences between the two groups with respect to age, APACHE II score, and NLR. The NLR was significantly higher in the death group than in the survival group (20.83 ± 22.24 vs. 7.38 ± 6.06, p=0.036). Conclusion: High NLR in patients with organophosphate insecticide poisoning may be useful in predicting mortality.

• Microbiology and Biotechnology Letters
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• v.40 no.4
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• pp.319-324
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• 2012

Production of liquid starters using wheat bran as a medium for Rhizopus oryzae N174 and the changes in their characteristics noted during storage were investigated in this study. The optimal culture conditions of the liquid starters were determined to be 5~15% (w/v) wheat bran and 48~72 hrs of incubation. The effects of liquid starters with different storage periods and temperatures (-18, 4, 10 and $25^{\circ}C$) on the quality of wheat nuruk were evaluated. According to the results of the pH, acidity, reducing sugar and enzyme activities, it was found that liquid starter using wheat bran preserved for one day, at any temperature, is the best method of storage for seed cultures for R. oryzae N174.