• Microbiology and Biotechnology Letters
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• v.30 no.1
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• pp.1-7
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• 2002

Phytase from Escherichia coli WC7 was purified from cell extracts and its molecular mass was estimated to be 45 kDa by SDS-PAGE. Its optimum temperature and pH for phytate hydrolysis was 6$0^{\circ}C$ and pH 5.0, respectively. The enzyme was stable up to 6$0^{\circ}C$ and over broad pH range (pH 2-12). The enzyme had higher affinity for sodium phytate than p-nitrophenylphosphate (pNPP). That is, the apparent Km value for sodium phytate and pNPP were $0.15\pm$0.02 mM and 2.82$\pm$0.05 mM, respectively. The gene encoding the phytase was cloned in E. coli XL1-Blue. Sequence analysis showed an open reading frame of 1241 Up encoding a signal peptide (22 aa) and a mature enzyme (410 aa). WC7 phytase was expressed up to 17.5 U/ml in the transformed E. coli XL1-Blue/pUEP, which was 23-fold higher than the activity from wild strain.

• The Journal of Engineering Research
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• v.5 no.1
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• pp.73-87
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• 2004

The synthesis and crystallization of amorphous calcium carbonate($CaCO_3$.$nH_2 O$) obtained from gas-liquid reaction between aqueous solution of calcium hydroxide and carbon dioxide at 15~$50^{\circ}C$ are investigated by electrical conductometry, XRD and TEM. The results are as follows: The initial reaction products prior to the formation of precipitated calcium carbonate is amorphous calcium carbonate. The electrical conductivity values in the slurry are decreased during the formation of amorphous calcium carbonate which covers particle surface of calcium hydroxide and retard the dissolution of calcium hydroxide into the solution. that amorphous calcium carbonate is unstable in the aqueous solution and crystallizes finally to calcite by the through-solution reaction. While amorphous calcium carbonate crystallizes into chain-like calcite, the conductivity values are recovered rapidly and the apparent viscosity of slurry containing higher concentration of calcium hydroxide increase. At below pH 9.5, chain-like calcite separates into individual particles to form precipitated calcium carbonate. The formation and synthetic temperature range of amorphous calcium carbonate is most suitable a primary decreasing step(a-step) at $15^{\circ}C$ in the electrical conductometry.

• Korean Journal of Materials Research
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• v.9 no.12
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• pp.1196-1204
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• 1999

We have carried out copper MOCVD(metalorganic chemical vapor deposition) onto the reactive sputtered PVD-TiN and rapid thermal converted RTP-TiN substrates using direct liquid injection for effective delivery of the (hfac)Cu(vtmos) [$C_{10}H_{13}O_{5}CuF_{6}$Si: 1,1,1,5,5,5-hexafluoro-2,4- pentadionato (vinyltrimethoxysilane) copper (I)] precursor. Especially, the influences of deposition conditions and the substrate type on growth rate, crystal structure, microstructure, and electrical resistivity of copper deposits have been discussed. It is found that the film growth with 0.2ccm precursor flow rate become mass-transfer controlled up to Ar flow rate of 200sccm and pick-up rate controlled at a vaporizer above 1.0Torr reactor pressure. The surface-reaction controlled region from 155 to 225$^{\circ}C$ at 0.6Torr reactor pressure results in the apparent activation energies of 12.7~14.1kcal/mol, and above 224$^{\circ}C$ the growth rate with $H_2$ addition could be improved compared to the pure Ar carrier. The Cu/RTP-TiN structures which have high copper nucleation density in initial stage of growth show more pronounced (111) preferred orientations and lower electrical resistivities than those on PVD-TiN. The variation of electrical resistivity with substrate temperature reflects the three types of film microstructure changes, showing the lowest value for the deposit at 165$^{\circ}C$ with small grains of good contacts.

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.20-26
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• 2016

This study invesigated the physicochemical properties of rice flours from conventional and high-yielding rice varieties in order to enhance usability processing of high-yielding rice varieties. Moisture content was not remarkably different among rice flours by cultivar. The highest content of total free sugars was detected in Hopum rice. Apparent amylose content of Anda was higher than that of other rice varieties. The total amount of amino acids was highest in Anda rice among the rice cultivars. Contents of vitamin $B_1$ in Hanarum were highest among the rice cultivars. Initial pasting temperature was lowest in Anda rice ($60.10^{\circ}C$). Hanarum rice showed the lowest setback values among the rice flours. Therefore, Anda and Hanarum rice cultivars were suggesting the possibility of a processed rice food source.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.5
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• pp.461-466
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• 1991

For the purpose of improving storability and process adaptability of potato, we carried out an experiment to investigate the effects of microwave heating on the total lipid content and fatty acid composition of the potatoes in storage. The samples were made by powdering potatoes exposed to the microwave energy in a 560W, 2,450MHz oven for 0, 60, 120 and 180 seconds respectively. From the examination of the samples stored at th temperature of $25{\pm}1^{\circ}C$ for 12 months, the following results were obtained. As an over-all tendency, the longer the samples were heated and the longer they were stored, the total lipid content decreased but the microwave-heated samples showed decreasing rates less than those of the controls for the whole storage periods. As major fatty acids of the potato flour, linoleic acid (30.92 %), palmitic acid (29.34 %), linolenic acid (8.90 %) and stearic acid (8.23 %) were detected from the samples. The longer the samples were exposed with microwave, unsaturated fatty acids like 18:2, 18:3 increased. generally with the lapse of storage time, saturated fatty acids increased while unsaturated ones decreased. But in the samples heated with microwave, we observed an apparent suppression of the increasing rate of the saturated fatty acids and the decreasing rate of the unsaturated fatty acids, and the suppressing effects turned out to be proportional to the length of microwave heating.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1225-1229
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• 2007

Cold buckwheat noodles with 3% vitamin D2 enriched Siitake mushroom and seaweed derived calcium (Aquacal) added as functional ingredients were developed. For the prediction of shelf-life of these cold buckwheat noodles, classified as unsterilized cooked noodles, bacterial counts and sensory evaluations were examined during 8 days under refrigerated conditions (5oC) and 8 weeks of storage under frozen conditions $(-18^{\circ}C)$. Results of bacterial count showed that cold buckwheat noodles were microbiologically safe within 6 days at the storage temperature of $5^{\circ}C$ and the shelf-life of these noodles could be extended to 8 whole weeks when stored at $-18^{\circ}C$. Apparent qualities (off-flavor and fungi development) of cold buckwheat noodles kept in $5^{\circ}C$ were not decreased within 8 days. Sensory characteristics (gloss, mushroom flavor, bitterness, chewiness and elasticity) of noodles were not changed during 8 weeks at $-18^{\circ}C$.

• Archives of Pharmacal Research
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• v.24 no.6
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• pp.584-589
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• 2001

Isopropryl 2-(1-3-dithiethane-2-ylidene)-2 [N-(4-methyl-thiazole-2-yl) carbamoyl] acetate (YH439) is currently under phase ll clinical trials by the Yuhan Research Center for use as a hepatoprotective agent. Unfortunately, the oral bioavailbility of YH439, which is sparingly soluble in water (i.e., $0.3{\;}\mu\textrm{g}/ml{\;}or{\;}0.91{$\mu}M$ at room temperature), reportedly, is negligibleregardless of the dose administered to rats in the 10-300 mg/kg range. The bioavailability of the compound increased up to 24%, when administered in the form of a micellar solution ($700{\;}\mu\textrm{g}/ml$or 2.1 mM for YH439) at a dose of 10 mg/kg, suggesting that its limited solubility is associated with its negligible bioavailability. In order to obtain additional informmation concerning the bioavailability of YH439, the mechanism(s) involved in gastrointestinal (Gl) absorption were investigated in the present study. For this purpose, the transport of YH430 across a Caco-2 cell monolayer was measured in a $Transwell^{\circledR}$. A permeability of $4.07{\times}10^{-5}{\;}cm/s$ was obtained for the absorptive (i.e., apical to basolateral direction) transport of $0.42{\mu}M$ YH439, implicating that the in vivo Cl absorption is nearly complete. The absorptive transport exhibited a slight concentration-dependency with an intrinsic clearance ($CL_{i}$) of $0.38{\mu}L/{\textrm{cm}^2}/sec$, which accounted for 28.1% of the total intrinsic clearance (i.e., $CL_i$ plus the intrinsic clearance for the linear component) of the transport. Thus, saturation of the absorption process appears to be a minor factor in limiting the bioavailability of the compound. The apparent permeability of YH439 from the basolateral to the apical direction (i.e., efflux, $6.67{\times}10^{-5}{\;}cm/s$) was comparable to that for absorptive transport, but, interestingly, a more distinct concentration-dependency was observed for this transport. However, the efflux does not appear to influence the bioavailability of the compound, as evidenced by the sufficiently high permeability in the absorption direction. Rather, a reportedly extensive first-pass hepatic metabolism appears to be a principal factor in limiting the bioavailability. In this respect, reducing the first-pass metabolism by some means would lead to a higher bioavailability of the compound. Thus, elevation of the absorption rate of YH439 becomes a necessity. From a practical point of view, increasing the concentration of YH439 in the Cl fluid appears to be a feasible way to increase the absorption rate, because the compound is primarily absorbed via a linear mechanism. In summary, the solubilization of YH439, as previously demonstrated for a micellar solution of the compound, appears to be a practical way to increase the oral bioavailability of YH439.

• Applied Chemistry for Engineering
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• v.32 no.5
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• pp.569-573
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• 2021

In this study, high-density carbon blocks were manufactured using coke, binder pitch, and impregnated pitch, then the effect of pitch fluidity on the densification of carbon blocks during the impregnation process was investigated. A green block was manufactured through high-pressure figuration of coke and binder pitch, and a carbon block was obtained through a heat treatment process. An impregnation process was performed to remove pores generated by volatilization of the binder pitch during the heat treatment process. The impregnation process was carried out the high-pressure reaction step of impregnating the pitch into the carbon block followed by the pretreatment step of melting the impregnation pitch. Melting of the impregnation pitch was carried out at 140~200 ℃, and the viscosity of the impregnation pitch decreased as the heat treatment temperature increased. The decrease in the viscosity of the impregnation pitch improved the fluidity and effectively impregnated the pores inside the carbon block, reducing the porosity of the carbon block by 83% and increasing the apparent density by 5%.

• Journal of Animal Science and Technology
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• v.63 no.6
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• pp.1355-1361
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• 2021

Digestibility of pet food can affect the health of dog, especially of aged animals. To maintain the health of dogs in an overall good status it is necessary to provide nutritionally balanced food. For example, the digestibility of dogs was known to be decreased along aging. In addition, losing teethes is an often event in aged dogs that could induce a problem to eat a large size dry pet food. Nonetheless, few detailed information is available on the most suited feeding for aged dogs. As part of the nutritional study of food for aged dogs, in this study, we tested whether food type impacts on digestibility on adult versus senior dogs. The methodology to measure the digestibility of nutrients was chosen the index method using chromium oxide. Dogs were fed the same commercial dry or wet diets, which were supplemented with 0.5% chromium oxide. The wet food was prepared by adding twice volume of water in the dry food prior to incubated overnight (14-16 hours) at room temperature. After five days, their feces were collected up to a total weight of > 200 g which was the amount to analyze undigested nutrients in feces as 3 repeats. In the apparent total tract digestibility analysis of the experimental breed, no difference in the digestibility of crude protein, crude fat, crude fiber, ash, and energy was observed regarding the moisture content of the food. Noteworthy, the digestibility of nitrogen free extract was significantly increased in senior dogs fed dry dog food compared with adult dogs fed the same diet, whereas no difference was observed between senior and adult dogs fed wet food. The small breed dogs showed similar results to the experimental breed dogs. However, the digestibility of crude fat was additionally affected by age and food type unlike the experimental breed dogs. This finding suggests that the food moisture content affects the digestibility of nutrients in dogs with aging. Hence, it may be helpful to determine the nutrient contents in foods for senior dogs depending on the food type.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.9
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• pp.1407-1413
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• 2019

Objective: This experiment aimed to investigate the effect of different sources and inclusion levels of dietary fat on productive performance and egg quality in laying hens raised under hot environmental conditions. Methods: A total of 480 Hy-Line Brown laying hens at 31 wk of age were randomly allotted to 1 of 5 experimental diets. The control diet contained 2,800 kcal/kg nitrogen-corrected apparent metabolizable energy with no fat addition. Four additional diets were prepared by adding 2.0% or 4.0% of animal fat (AF) or soybean oil (SO). Energy and nutrient concentrations were consistent among all diets. Diets were fed to hens for 4 weeks. Average daily room temperature and humidity were $26.7^{\circ}C{\pm}1.52^{\circ}C$ and $77.4%{\pm}4.50%$. The heat stress index was approximately 76, indicating that hens were raised under heat stress conditions. Results: Final body weight (BW) was greater (p<0.05) for hens fed diets containing 2.0% or 4.0% AF than for those fed the control diet or diets containing 2.0% or 4.0% SO. The BW gain and feed intake were greater (p<0.05) for hens fed diets containing additional AF or SO than those fed the control diet. Eggshell thickness was the greatest (p<0.05) for hens fed the control diet, but the least (p<0.05) for hens fed diets containing 4.0% SO. Egg yolk color was the greatest (p<0.05) for hens fed the control diet, but the least (p<0.05) for hens fed diets containing 4.0% SO. Conclusion: Inclusion of supplemental fat (AF and SO) in diets exhibits preventative effects on BW loss for hens raised under hot environmental conditions when energy and nutrient concentrations in diets were maintained. The effects were greater for AF than for SO. However, inclusion of supplemental fat in diets decreases eggshell thickness and egg yolk yellowness, possibly due to a reduction in Ca absorption and intake of egg yolk colorants.