This study was conducted to reclassify Namweon series, black volcanic ash soils, in Jeju Island based on the second edition of Soil Taxonomy : A Basic System of Soil Classification for Making and Interpreting Soil Surveys. Morphological properties of typifying pedon of Namweon series were investigated and physicochemical properties were analyzed according to Soil Survey Laboratory Methods Manual. The typifying pedon of Namweon series has black (10YR 2/1) silt loam Ap horizon (0~11 cm) and black (10YR 2/1) silt loam BA horizon (11~72 cm). Bw horizon (72~100 cm) is very dark brown (10YR 2/2) silt loam. That occurs on lava plain derived from volcanic ash materials. The typifying pedon contains 5.2~6.4% oxalate extractable (Al + 1/2 Fe), over 85% phosphate retention, and lower bulk density than $0.90Mg\;m^{-3}$. Ap, BA, and Bw horizons of the pedon have andic soil properties. That can be classified as Andisol. The typifying pedon has an udic soil moisture regime and has a 1,500 kPa water retention of 15% or more on air-dried samples throughout all horizons, and can be classified as Udand. Ap and BA horizons (0~72 cm) have a color value, moist, and chroma of 2 or less, melanic index of 1.70 or less, and 6% or more organic carbon. That meets the requirements of melanic epipedon. That keys out as Melanudand. That has more than 6.0% organic carbon and the colors of mollic epipedon throughout a layer 50 cm or more thick within 60 cm of the mineral soil surface.. Thus, that keys out as Pachic Melanudand. The pedon has a fine-earth fraction that has a water content at 1,500 kPa tension of 12% or more on air-dried samples and has less than 35% (by volume) rock fragments. Thus, the substitute for particle-size class is medial. That has a sum of 8 times the Si (percnt by weight extracted by acid oxalate) plus 2 times the Fe (percnt by weight extracted by acid oxalate) of 5 or more, and 2 times the Fe is more than 8 times the Si. Thus, the mineralogy class is ferrihydritic. Namweon series can be classified as medial, ferrihydritic, thermic family of Pachic Melanudands, not as ashy, thermic family of Typic Melanudands.
Black tea extractbsupplemented with 10% sucrose was fermented by fungus at 30$\circ$C. A pellicle thick as 7$\sim$8 mm covered entire surface of the medium and the wxtract converted to acidic beverage(abbreviated below as fermented black tea) by 14 days of fermentation. It was a kind of acetic acid fermentation depending on symbiotic microorganisms. During the fermentation strains of yeasts(Saccharomyces cerevisiae and Eeniella sp.)and bacteria(Bacillus subtilis, Kurthia zopfii, Gluconobacter oxydans and Deinicoccus sp.) were isolated from aqueous layer. Contrastly to it, a bacterial strain(Acetobacter aceti) was isolated from thick pellicle. The bacteria grew as a viscouse cluster on solid agar medium differently from usual strains of A. aceti. Fermented black tea had sweet-sour taste and sweet smell.
Journal of the Korean Society of Food Science and Nutrition
/
v.37
no.8
/
pp.965-971
/
2008
The antioxidant activities of hot water and ethanol extracts from fresh, steamed and black garlic were compared. The levels of phenolic compounds of extracts from fresh, steamed and black garlic were $0.81{\sim}0.99\;mg$/100 g and their contents were not significantly different. The contents of flavonoids in ethanol extracts, $0.96{\pm}0.05{\sim}1.06{\pm}0.09\;mg$/100 g, was higher than hot water extracts. DPPH radical scavenging activity was higher in ethanol extract. Although the highest level was $69.40{\pm}0.13%$ in concentration of 10 mg/mL from black garlic ethanol extract, ethanol extracts showed $50.55{\pm}1.40%$ in concentration of 15 mg/mL. Reducing power was significantly higher in black garlic extract and higher in the order of black garlic> fresh garlic> steamed garlic in ethanol extract. Hydroxyl radical scavenging activity was higher in ethanol extract, showing over 60% in concentration of 5 mg/mL. In oil emulsion, TBA value was significantly lower in hot water extracts from black garlic, however ethanol extracts were not significantly different. TBA value of ethanol extract were $1.49{\pm}0.08{\sim}2.11{\pm}0.16\;MA\;mg/kg$ and $1.33{\pm}0.18{\sim}1.62{\pm}0.19\;MA\;mg/kg$ from steamed and black garlic, respectively. Antioxidant activity to the linoleic acid was $72.71{\pm}2.17{\sim}88.74{\pm}3.70%$ in 1-day storage, but its level was increased at 4-day storage to $86.67{\pm}3.76{\sim}92.50{\pm}0.87%$.
Dahee Kang;Minki Sa;Jiwon Kim;Suk Jekal;Jisu Lim;Gyu-Sik Park;Yoonho Ra;Shin Hyuk Kim
Journal of Adhesion and Interface
/
v.25
no.2
/
pp.56-62
/
2024
In this study, LiDAR-detectable black hollow-structured materials are synthesized using different reducing agents to evaluate their applicability to LiDAR sensor. Initially, white SiO2/TiO2 core/shell (WST) materials are fabricated via a sol-gel method, followed by a reduction using ascorbic acid (AA) and sodium borohydride (SB). After the reduction, subsequent etching of the SiO2 core leads to the formation of two different black hollow-structured materials (AA-BHT and SB-BHT). The lightness (L*) and near-infrared (NIR) reflectance (R%) of AA-BHT are measured as ca. 19.1 and 34.5 R%, and SB-BHT shows values of ca. 11.5 and 31.8 R%, respectively. While AA-BHT exhibits higher NIR reflectance compared to SB-BHT, it displays slightly lower blackness. Compared with core/shell structured materials, improved NIR reflectance of both AA-BHT and SB-BHT is attributed to the morphology of hollow- structured materials, which increase light reflection at the interface between air and black TiO2 according to the Fresnel's reflection principle. Consequently, both AA-BHT and SB-BHT are effectively detected by the commercially available LiDAR sensors, validating their suitability as black materials for autonomous vehicle and environment.
Lee, Yoonji;Kim, Jae Cheol;Hwang, Keum Taek;Kim, Dong-Ho;Jung, Chang Min
Journal of the Korean Society of Food Science and Nutrition
/
v.42
no.5
/
pp.784-791
/
2013
Four different yeasts (Fermivin (FM), Saf-instant yeast red (SI), Angest wine active dry yeast (AW) and Angest instant yeast high sugar (AI)) were used for the fermentation of black raspberry wine. The amount of reducing sugars in FM (2.7%) and AI (2.8%) were higher than those in SI (2.4%) and AW (2.5%). The amount of glucose (the major free sugar) was higher in AW (2.57 mg/mL) and AI (2.50 mg/mL) than FM (2.03 mg/mL) and SI (1.75 mg/mL). AW (11.95%) had the highest alcohol content, while SI (11.75%) had the lowest. The pH of FM (pH 3.73) was the lowest, and there were no significant differences in total acidity among the samples. The major organic acid in the wines was citric acid (6.71~8.18 mg/mL) and the amount of organic acids depended on the type of yeasts. The amount of malic acid was highest in SI (2.92 mg/mL), and lowest in AI (1.83 mg/mL). The Hunter color test showed that SI was highest in lightness, redness and yellowness, whereas AI was lowest. There were no differences in turbidity between the samples. There were no significant differences in total phenolic contents (TPC) and total anthocyanin contents (TAC). However, the TPC and TAC of black raspberry wines were higher than those in commercial red wines. The antioxidant activities of wines (determined by ABTS and FRAP) increased in the order of FM, AI, AW and SI. It could not be concluded which yeast is adequate for the fermentation of black raspberry wine because any of the tested yeasts showed the best in all the quality characteristics of the wines.
The effects of black garlic (Allium sativum L.) addition on the quality characteristics of low-fat and low-salt meatballs during cold storage were investigated. Meatballs were divided into five groups: none (control), 0.1% ascorbic acid (T1), 1% black garlic (T2), 2% black garlic (T3), and 3% black garlic (T4). pH and lightness values were lower in the treatment groups than in controls by storage time. pH and lightness values were decreased with increasing addition of black garlic (p<0.05). Addition of black garlic to meatball resulted in significantly higher TBARS values than that of control and T1 at day 1 (p<0.05). However, the addition of black garlic to meatball resulted in significantly lower VBN values than that of control after storage for 14 d. On day 14 or 21, the VBN values of meatball with added black garlic were lower than those of control and decreased with increasing addition of black garlic (p<0.05). Although addition of black garlic produced low acceptance of color scores, the flavor, tenderness, and juiciness of meatball with added black garlic were similar to those of control and T1 (p>0.05). Based on the current results, addition of black garlic could be recommended for preventing protein degradation in low-salt and low-fat meatball. Further, black garlic could be useful to the pork meat product industry as a food additive.
This study investigated the antioxidant and antiobesity activity of extract powders from the following natural color resources: Polygonum indigo, Black locust, Cochineal, Catechu, Grape, Tesu flower, Henna, Chrysanthemum, Sandalwood Red, Himalayan Rhubarb, and Madder. Total phenol content was the highest in Catechu extract, at 348.25 mg/g. DPPH, ABTS radical scavenging activity and ferric reducing antioxidant power (FRAP) were also higher in Catechu extract. Bleaching inhibition activity in the ${\beta}$-carotene linoleic acid system was the highest in Black locust extract, as was ${\alpha}$-Glucosidase inhibition activity. ${\alpha}$-Amylase inhibition activity was the highest in Catechu extract. Trypsin inhibition activity of Black locust extract was greater than 60%, and ${\alpha}$- chymotrypsin inhibition activity of Catechu extract was greater than 40%. Lipase inhibition activity was the highest Black locust extract, at 52.73%. Viability of 3T3-L1 cells was not affected by treatment with extracts at concentrations of $1.25{\sim}25{\mu}g/ml$. Lipid accumulation in the 3T3-L1 cells was the lowest following treatment with Catechu extract, at 55.8%, and this extract also inhibited adipocyte differentiation. These results suggest that the Catechu and Black locust extracts have high antioxidant and antiobesity activities and can be useful ingredients in functional foods.
The effect of moistening and air-drying of acid-conditioned dentin before priming on the formation of resin-dentin hybrid zone was investigated, Freshly extracted human molars were used and divided at random into 5 groups, Groups 1 - 3 consisted of specimens conditioned with 10 % phosphoric acid for 20 seconds; Group 1 served as a control in which the conditioned dentin was simply blot-dried with a damp facial tissue; Group 2 was air dried for 30 seconds ; Group 3 was air dried for 30 seconds and immediately remoistened for 10 seconds with air-water syringe. and then the specimen was blot-dried with a damp facial tissue. Groups 4-5 were not acid conditioned ; In group 4, the smear layer on the dentin was blot dried before primer placement; Group 5 was air dried only for 30 seconds, The acetone-based primer and bonding agent of All Bond 2 (Bisco. Inc., USA) and composite resin (Z-100, 3M Dental products, USA) were applied for acid conditioned dentin and non-conditioned dentin. The morphologic ultrastructure of resin-dentin hybrid zone was examined by the use of SEM and TEM. and the existence of inorganic material and analysis of Ca/P weight-percent ratio in the resin-dentin hybrid zone were revealed by the EDAX, The results were as follows : 1. In the moistened specimens from acid-conditioned groups, the resin penetrated about 3-$4{\mu}m$ into dentin and the denatured collagen smear layer was not present at the surface. The resin tag was formed to a thickeness of 3-$4{\mu}m$ at the upper part of dentinal tubule and compactively connected to each other by means of many lateral branching. 2. In the air-dried specimens from acid-conditioned groups, the resin penetrated about 2.0-$2.5\;{\mu}m$ into dentin and an upper thin black layer to a thickness of 30-35nm was identified between adhesive resin and demineralized collagen layer. The resin tag to have a diameter of $2.5{\mu}m$ was formed at the upper part of dentinal tubule. However the funnel shape of the tag was not notable compared to the moistened specimens. 3. In the remoistened specimens from acid conditioned groups, the resin penetrated about 2.0-$2.5{\mu}m$ into dentin and an upper black layer was not present. The resin tag at the upper part of dentinal tubule was formed less than $2{\mu}m$ and was weakly connected to each other by means of few lateral branching. 4. In the non-conditioned groups, the smear layer was formed to a thickness of $0.5{\mu}m$ at dentin surface. However, the resin-dentin hybrid zone was not identified by TEM. The evidence of resin penetration into intertubular and intratubular dentin did not show. 5. All the acid-conditioned groups showed that the detected calcium and phosphorus weight percent ratios at the $2{\mu}m$ upper portion from the resin-dentin interface into the resin were much higher than that at the $2{\mu}m$ lower portion from the resin-dentin interface to dentin. (P<0.01).
In order to elucidate the metabolism of the systemic insecticide, phosphamidon(2-chloro-2-diethylcarbamoyl-1-methylvinyl dimethyl phosphate), treated to pine trees against pine leaf gall midges (Thecodiplosis japonensis Uchida et Inouye), $[vinyl,\;carbonyl-^{14}C]$phosphamidon was implanted into the trunks of 10-year-old Korean red pine (Pinus densiflora Sieb. et Zucc.) and Japanese black pine (Pinus thunbergii Parl.), respectively. This chemical was degraded very quickly in pine trees after implanting, as confirmed by TLC/autoradiography of the extracts of pine needles. Phosphamidon metabolites in phosphate buffer extracts of pine needles include the major metabolite, ${\alpha}-chloroacetoacetic$ acid diethyl-amide, ${\alpha}-chloroacetoacetic$ acid ethylamide, 3-hydroxy-N,N-d iethylbutanamide, acetoacetamide, and trimethyl phosphate. The metabolism within pine trees is expected to be similar to this. Based on these findings, it is believed that the major pathway leading to the metabolites would be related to the P-O-vinyl hydrolysis of the chemical structure.
Lee Chang Woo;Hasegawa A.;Ono K.;Goitsuka R.;Yang M.P.
Journal of Veterinary Clinics
/
v.7
no.1
/
pp.429-438
/
1990
The cytochemical characteristics of the hematopoietic cells in blood and bone marrow from 3 clinically healthy dogs were examined using a battery of cytochemical stains. Alkaline phosphotase activity was demonstrated in eosinophilic series and occassionally in progranulocytes. A variety of cells exhibited acid phosphatase activity, but tartrate-resistant acid phosphatase activity was seen only in eosinophilic series. Peroxidase activity was observed in myeloblasts to segmented cells of granulocytic series and in monocytes. ${\alpha}$-naphthyl acetate esterase activity was found in monocytes and occassionally in lymphocytes. Naphthyl-AS-D-chloroacetate esterase marked neutrophilic series from myeloblasts to segmented cells. ${\beta}$-Glucuronidase activity was detected in a variety of cells except the cells of erythrocytic series. Periodic acid Schiff stain-positive granules were demonstrated in the neutrophilic and eosinophilic series from myelocytes to segmented cells and in monocytes and occassionally in lymphocytes. Sudan black B stain-positive granules marked granulocytic series from myeloblasts to segmented tells and monocytes.
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