• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.123-128
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• 1991

Addition of two different salt mixtures of sodium phosphates, Ca-EDTA, $NaNO_2$ and sodium citrate were investigated for their effects on relative viscosity, textrue, sensory properties of kimchi and solids contents of kimchi and kimchi liquid during fermentation at $4{\sim}3.5^{\circ}C$. The salt mixtures were added into half fermented kimchi with the concentration range of $0.001{\sim}0.01\;M$. The results showed that higher values in viscosity of kimchi liquids were obtained for those fermented at low temperature and with salts mixtures added. The hardness of Chinese cabbage was gernerally increased until pH 4.0 reached and then decreased thereafter for those fermented without salts mixture. However the salts added kimchi showed no decrease and a slightly harder texture measured at the late stage of fermentation. Soluble solids concentration steadly decreased in kimchi liquids for those salts mixture added while those without salts mixture were initially increased followed by slow decrease. Comparison of sensory properties showed that the degree of changes was reduced when salt mixture was added. Higher scores in fresh-sourness and acidic taste, hardness and chewiness in texture and lower moldy odor were obtained when the data was compared for those kimchi having the pH range of $4.0{\sim}4.2$.

• Korean Journal of Agricultural and Forest Meteorology
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• v.9 no.1
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• pp.61-70
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• 2007

This study was conducted to investigate nutrient dynamics and water quantity of throughfall and stemflow in natural oak stands in Korea. The ratio of the total throughfnll and stemflow to the amount of precipitation varied with locations. It was considered that the ratio was affected not only by the characteristics of tree species but also by regional, weather and other environmental conditions. It was, therefore, necessary to set up a water control system to launch a tending project for natural oak stands. Comparisons of nutrient amount in throughfall among regions reflected regional characteristics. $Ca^{2+},\;Mg^{2+}$ and $K^+$ ions were leached from the canopy and yellow sand accumulation. $Na^+$ and $Cl^-$ were marine-borne. $NO_3^-$ and $SO_4^{2-}$ resulted from dry deposition of air pollutants. Nutrient amount in the stemflow was as low as about 10% of that in the total throughfall and stemflow. The pH of stemflow in natural oak stands in urban areas ranged from 3 to 5. Influx of the acidic stemflow to soil could, in the long term, affect pH in soil solution and nutrient dynamics around root zones.

• Applied Biological Chemistry
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• v.41 no.2
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• pp.147-152
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• 1998

As a part of investigation for utilizing seafood processing by-products as a functional food source, we investigated the processing condition (extraction methods and autoclaving time) of a functional calcium-based powder from fish bones and its characteristics. The calcium-based powder from Alaska pollack bone by autoclaving in water showed lower in the calcium content and higher in the yields and the soluble calcium ratio than those from fish bone by the other calcium extraction methods. As the autoclaving time elapsed up to 40 min, the content and soluble ratio of calcium increased, and the yield decreased. On the other hand, there were no difference found in those among calcium-based powders autoclaved for 40 min and over. Judging from the results, the calcium-based powder from Alaska pollack autoclaved in water for 40 min (CAP) was superior to those from fish bone by the other processing condition. The CAP was mostly solublized by shaking $(37^{\circ}C)$ for 1 hr at the acidic condition (pH 2.0). The soluble calcium ratio of acid-solublized CAP was about 59% by shaking $(37^{\circ}C)$ for 3 hr and over at the neutral condition (pH 7.0).

• Journal of the Korean Ceramic Society
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• v.38 no.9
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• pp.853-859
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• 2001

The dispersion stability of nano $Y_2O_3-CeO_2$ system was investigated using colloid surface chemistry. Green body of $Y_2O_3$ doped $CeO_2$ was prepared by slip casting in and aqueous system. The dispersion stability of suspension between powders and organic additive was accomplished through electrokinetic behavior of suspension, which was done by ESA apparatus. The dynamic mobility of particles was enhanced when the anionic dispersant of the amount of 1wt% was added. The dissolution of $Y^{3+}$ ion in suspension occurred in the acidic region so that pH value in slurries did not move to below 7.0. In the $CeO_2-Y_2O_3$ system, optimal preparation of suspension was made after adding the anionic dispersant as the amount of 1wt% and pH value of 11.0, and then slip-cast and sintered at 1400$^{\circ}$C, 2 hrs. It appeared relative density of >98% and homogeneous distribution of Y element in depth direction as well as in the microstructure of surface.

• Food Science and Preservation
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• v.11 no.4
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• pp.455-460
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• 2004

This study was conducted to determine the yield, free radical scavengering effect and total phenol contents of various solvent fractions on the crude and defatted grape seed extract during storage. The optimal condition for the extraction yield, free radical scavengering effect and total phenol contents was $90\%$ ethanol for 6 hour at $70^{\circ}C$. The extraction yield for crude and defatted grape seed at optimal condition was $8.9\%\;and\;9.16\%$, respectively. Also, the strongest free radical scavengering effect with $41.52\;{\mu}g/mL$ was observed in $95\%$ ethanol of defatted grape seed extracted for 6 hour at $70^{\circ}C$. Similar result was observed in total phenol contents of defatted grape seed. The ethyl acetate fraction obtained from ethanol extract of defatted grape seed showed the strongest RC50($12.35\;{\mu}g/mL$) compared to other organic fractions. Free radical scavengering effect of crude and defatted grape seed extracts treated with alkali condition(pH 10) was reduced compared to that of acidic condition(pH 2) during storage far 1 month at $50^{\circ}C$. Overall, more stronger free radical scavengering effect and higher total phenol contents in defatted grape seed extracts was observed than that of crude grape seed.

• Microbiology and Biotechnology Letters
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• v.3 no.2
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• pp.63-68
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• 1975

A biological active substance was isolated from the cultured medium of Streptomyces sp. and its biochemical characteristics were investigated. Isolation process of the substance was as follows; the pH of filterate of the cultured medium was adjusted to 3.0 with N-hydrochloric acid and saturated with sodium chloride, then chloroform was added to this filterate in one fifth portions and stirred vigorously. After extracting the active substance with chloroform in 3 stages, the chloroform layer combined and evaporatea after dehydrating with sodium sulfate. The substance was found to be to be toxic to various fresh water fishes; the lethal dose for an average size Pseudorasbora parva T. et. S. was 50ug per ml. In the acidic condition, the toxicity of the substance remained fora long time, while in the alkaline state, the toxicity was decreased very fast. This substance was found to be stable to organic solvents, but labile to heat treatment. The maximal revival time of Pseudorasbora parva T. et. S. was about 20 minutes in 25 ug/ml of the substance solution.

• Journal of Microbiology and Biotechnology
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• v.24 no.1
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• pp.26-35
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• 2014

Saccharothrix algeriensis NRRL B-24137 produces naturally different dithiolopyrrolone derivatives. The enzymatic activity of pyrrothine N-acyltransferase was determined to be responsible for the transfer of an acyl group from acyl-CoA to pyrrothine core. This activity was also reported to be responsible for the diversity of the dithiolopyrrolone derivatives. Based on this fact, nine dithiolopyrrolone derivatives were produced in vitro via the crude extract of Sa. algeriensis. Three of them have never been obtained before by natural fermentation: acetoacetyl-pyrrothine, hydroxybutyryl-pyrrothine, and dimethyl thiolutin (holomycin). Two acyltransferase activities, acetyltransferase and benzoyltransferase catalyzing the incorporation of linear and cyclic acyl groups to the pyrrothine core, respectively, were biochemically characterized in this crude extract. The first one is responsible for formation of acetyl-pyrrothine and the second for benzoyl-pyrrothine. Both enzymes were sensitive to temperature changes: For example, the loss of acetyltransferase and benzoyltransferase activity was 53% and 80% respectively after pre-incubation of crude extract for 60 min at $20^{\circ}C$. The two enzymes were more active in neutral and basal media (pH 7-10) than in the acidic one (pH 3-6). The optimum temperature and pH of acetyltransferase were $40^{\circ}C$ and 7, with a $K_m$ value of $7.9{\mu}M$ and a $V_{max}$ of $0.63{\mu}M/min$ when acetyl-CoA was used as limited substrate. Benzoyltransferase had a temperature and a pH optimum at $55^{\circ}C$and 9, a $K_m$ value of $14.7{\mu}M$, and a $V_{max}$ of $0.67{\mu}M/min$ when benzoyl-CoA was used as limited substrate.

• Journal of the Korean Chemical Society
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• v.9 no.4
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• pp.179-184
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• 1965

Korean acid clays and Japanese acid clay were 1 N KCl solution and then their acidities were determined by measuring pH of the filtrates produced. And on examining the effect of neutral salt solution, such as KCl, NaCl, $BaCl_2,\;Pb(NO_3)_2\;and\;CuSO_4$, on the acidity, it was found that the effect decreased in order mentioned above and this situation proved to be in accord with Lyotrope series, i.e., the order of $K^+>Na^+>Ba^{++}>Pb^{++}>Cu^{++}.$ And after adsorbing cation, $Al_2O_3\;and\;Fe_2O_3$ which dissolved out of acid clay were measured, with the result that the amounts dissolved out were nearly proportional to acidity. This result accords with Kobayashi and Yamamoto's theory that the cause for acidity of clays is due to the fact that HCl which is formed initially by exchange of cation reacts with solid clay, and then chlorides dissolved out bring about hydrolysis, then resulting in the second formation of HCl. On measuring the rate which acid clay adsorbed dye in aqueous solution of basic and acid dyes, it was found that acid dye had no relation to acidity, and though it was not adsorbed by acid clay, the adsorption rate of basic dye was proportional to acidity. After adsorbing basic dye, pH was proportional to both acidity of solid acid and its adsorption rate of dye. Hence, it was concluded that the adsorption of basic dye was in accord with adsorption mechanism of neutral salt. This study led to find the acidic cause of solid acid and its adsorption mechanism of dye in aqueous solution.

• Journal of the Korean Chemical Society
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• v.32 no.4
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• pp.358-370
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• 1988

Several new ion exchange resins have been synthesized from chloromethyl styrene-1,4-divinylbenzene(DVB) with 1%, 2%, 4%, and 10%-crosslinking and macrocyclic ligands of cryptand type by interpolymerization method. The adsorption characteristics and the pH, time, solvents and concentration dependence of the adsorption of metal ions by this resin were studied. The correlation between the separation characteristics of uranium, rare earths and transition metal on the resins and the stability constants of complexes with macrocyclic ligands have been examined. The resins were very stable in both acidic and basic media and have good resistance to heat at $280^{\circ}C$. The $UO_2^{+2}$ aqueous solution are not adsorbed on the resins below pH 3.0, but the power of adsorption of $UO_2^{2+}$ increased rapidly above pH 4.0. The optimum equilibrium time for adsorption of metallic ions was twenty minutes and adsorptive power decreased in proportion to crosslinking size of the resins and order of dielectric constants of solvents used and the selective sequence for metal cations is in the order of $UO_2^{2+},\;Cu^{2+}\;and\;Nd^{3+}$.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.178-182
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• 2005

Basic optimal extraction condition and stability data were determined for prediction of usefulness of olive leaf as functional food material. Solid contents of olive leaf extracts increased with increasing extraction temperature and ethanol content, and was the highest (38%) under $85^{\circ}C$, 80% ethanol, and 5 hr treatment conditions, Total phenol contents and electron-donating abilities of olive leaf extracts also increased with Increasing ethanol content, and were the highest under $25^{\circ}C$, 80% ethanol, and 1 hr treatment conditions, then slightly decreased during storage at $25,\;55,\;and\;85^{\circ}C$. Olive leaf extract showed high stability under acidic storage condition, while low under alkalic condition.