• 동아시아식생활학회지
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• 제10권6호
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• pp.541-547
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• 2000

The effects of charcoal powder on fermentation of dough and quality of bread were investigated. Charcoal powder was added to wheat flour at concentrations of 0, 0.05, 0.10 and 0.20% The fermentation time of dough with charcoal was reduced by 4 ~12 min compared with that of dough without charcoal. The loaf volume index of bread with 0.05% charcoal powder slightly increased. Bread with charcoal powder showed higher textural properties ( strength, hardness, springness, gumminess, and brittleness) except for cohesiveness than bread without charcoal powder. Color $L^{\ast}$ and $b^{\ast}$ values and hue angle of the top crust decreased while $a^{\ast}$ value increased with increasing charcoal concentrations. $L^{\ast}$ and $a^{\ast}$ values of the inside of bread decreased while hue angle increased with increasing charcoal concentrations. No significant difference in Pleasant taste between bread with and without charcoal powder was observed. However, bread with 0.1% charcoal powder showed the highest scores for pleasant odor, color, and overall acceptability.

• Bulletin of the Korean Chemical Society
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• 제3권1호
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• pp.1-4
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• 1982

A quantitative treatment of ${\pi}$-nonbonded and $n-{\sigma}^{\ast}$ interactions and through-bond coupling effect was attempted using n-butane, n-butyl radical, and tetramethylene diradical. Results of STO-3G level calculations showed that: (1) conformational preferences can be predicted quantitatively based solely on the additive effect of ${\pi}$-nonbonded and $n-{\sigma}^{\ast}$ interactions, the predominant effect being the ${\pi}$-nonbonded interactions, (2) $(n-{\sigma}^{\ast})_{anti}$ is destabilizing whereas $(n-{\sigma}^{\ast})_{syn}$ is weakly stabilizing, which are contrary to what we expect from the normal $n-{\sigma}^{\ast}$ interaction, (3) througb-bond coupling of the two radical lobes is destabilizing for the triplet but stabilizing for the singlet tetramethylene diradical.

• Journal of Veterinary Science
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• 제22권6호
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• pp.84.1-84.10
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• 2021

Background: Enteritis of an infectious origin is a major cause of productivity and economic losses to cattle producers worldwide. Several pathogens are believed to cause or contribute to the development of calf diarrhea. Astroviruses (AstVs) are neglected enteric pathogens in ruminants, but they have recently gained attention because of their possible association with encephalitis in humans and various animal species, including cattle. Objectives: This paper describes a large outbreak of neonatal diarrhea in buffalo calves (Bubalus bubalis), characterized by high mortality, which was associated with an AstV infection. Methods: Following an enteritis outbreak characterized by high morbidity (100%) and mortality (46.2%) in a herd of Mediterranean buffaloes (B. bubalis) in Italy, 16 samples from buffalo calves were tested with the molecular tools for common and uncommon enteric pathogens, including AstV, kobuvirus, and torovirus. Results: The samples tested negative for common enteric viral agents, including Rotavirus A, coronavirus, calicivirus, pestivirus, kobuvirus, and torovirus, while they tested positive for AstV. Overall, 62.5% (10/16) of the samples were positive in a single round reverse transcription polymerase chain reaction (PCR) assay for AstV, and 100% (16/16) were positive when nested PCR was performed. The strains identified in the outbreak showed a clonal origin and shared the closest genetic relationship with bovine AstVs (up to 85% amino acid identity in the capsid). Conclusions: This report indicates that AstVs should be included in a differential diagnosis of infectious diarrhea in buffalo calves.

• 한국식품과학회지
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• 제41권3호
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• pp.265-271
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• 2009

본 연구에서는 냉동반죽의 동결장해와 동결손상으로 제빵성이 저하되는 것을 막기 위한 방법의 하나로 단백질-다당류 혼합물(protein-polysaccharide mixtures, 1:1)을 냉동반죽에 첨가하여 빵을 제조하여 품질 특성을 조사하였다. CA 첨가 빵이 총 부피와 비용적에서 가장 높았고 냉동-해동 cycle별 비용적은 첨가 빵이 대조 빵보다 감소율이 작았다. 빵의 저장중 수분함량의 변화는 첨가 빵이 대조 빵보다 감소율이 작아 수분 보유력에 효과가 있음을 알 수 있었다. Crumb 색도는 첨가 빵이 대조 빵보다 $L^{\ast}$값은 높았으나 $a^{\ast}$와 $b^{\ast}$값은 낮았다. Crust 색도는 CA와 CK 첨가 빵은 $L^{\ast}$, $a^{\ast}$, $^{\ast}b$값 모두 대조 빵보다 낮았지만 WK 첨가 빵은 $^{\ast}L$값이 높았다. 저장 기간중 텍스쳐는 대조 빵과 첨가 빵 모두 견고성과 탄력성이 저장중 증가하였다. 응집성은 저장에 따라 WK 첨가 빵이 대조 빵보다 높았고 씹힘성은 $20^{\circ}C$에서 4일간 저장에서만 대조 빵이 CA, CK, WA 첨가 빵보다는 높았다. 관능 평가 결과, 단백질-다당류 혼합물 첨가 빵이 내부 평가와 외부 평가에서 높은 경향을 보였으나 향, 맛, 전체적인 기호도에서는 유의적인 차이를 보이지 않았다. 위의 결과들을 통해 단백질-다당류 혼합물을 첨가할 경우 제빵 적성을 향상시켜주며 CA와 WA를 냉동반죽 제조 시 첨가하면 동결손상으로 인한 제빵성의 저하를 억제할 수 있으며 빵의 노화를 지연시켜 저장수명을 연장시킬 수 있을 것으로 생각된다.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2004년도 제34차 추계 국제 학술대회
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• pp.188-191
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• 2004

본 실험은 돈육 후지 부위를 이용하여 육포를 제조하는 과정에서 침지 시간에 따른 육포의 물리적, 이화학적 특성 및 관능적 특성을 조사하여 육포제조 방법을 더욱 표준화 하고자 실시하였다. 침지시간에 따른 돈육 후지의 침지수율은 시간이 경과함에 따라 유의적으로 높아졌고 pH는 침지시간에 따라 차이가 없었으며 보수력은 유의적으로 높았다. 육색은 $L^{\ast}$, $a^{\ast}$, $b^{\ast}-value$ 모두에서 침지시간이 경과함에 따라 유의적으로 낮아졌다. 건조하여 제조된 육포의 건조수율은 침지시간이 경과함에 따라 유의적으로 높아졌으나 수분함량은 차이가 없었으며. 육색은 $L^{\ast}$, $a^{\ast}$, $b^{\ast}-value$ 모두 침지시간이 길어짐에 따라 유의적으로 낮아졌다. 조직감 측정은 12시간 침지한 육포의 hardness가 높았으며 24시간 침지한 육포의 springiness가 높았고 48시간 침지한 육포의 cohesiveness, gumminess, chewiness가 전체적으로 높은 값을 보였다.

• 대한유전성대사질환학회지
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• 제13권1호
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• pp.43-47
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• 2013

Introduction: ALT/AST enzymes are present inside the cells. AST is found in cardiac and skeletal muscle and red blood cells but the ALT is checked mainly in the liver. In general, the rise of these two indicators shows liver damage. The usual measurements of these enzymes are used in liver function tests, but the levels of AST and ALT do not always reflect liver function. Method and Cases: 17 cases of liver dysfunction transiently were evaluated clinically, biochemically, and imaging study of sonogram in pediatric in-patients for 3 years. Result: Most common causes of transient liver dysfunction were infection, especially viral gastroenteritis, and bacterial infection interfering oral food intake. More often occurred in the children who have infant hyperbilirubinemia, positive history of mitochondrial dysfunction or hypoglycemia. Fasting study in one case of hypoglycemia patient showed reversible liver dysfunction during fasting over 20 hours fasting. Discussion: A significant increase in AST and ALT with normal bilirubin can be observed in clinically healthy people during blunt trauma, viral infection, severe pain, metabolic syndrome, fasting or accidental health screening.

• Korean Journal of Chemical Engineering
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• 제35권11호
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• pp.2290-2295
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• 2018

An acceleration stress test (AST) was performed to evaluate the durability of a polymer membrane in a polymer electrolyte membrane fuel cell (PEMFC) for 500 hours. Previous studies have shown that hydrogen crossover measured by linear sweep voltammetry (LSV) increases when the polymer membrane deteriorates in the AST process. On the other hand, hydrogen crossover of the membrane often decreases in the early stages of the AST test. To investigate the cause of this phenomenon, we analyzed the MEA operated for 50 hours using the AST method (OCV, RH 30% and $90^{\circ}C$). Cyclic voltammetry and transmission electron showed that the electrochemical surface area (ECSA) decreased due to the growth of electrode catalyst particles and that the hydrogen crossover current density measured by LSV could be reduced. Fourier transform infrared spectroscopy and thermogravimetric/differential thermal analysis showed that -S-O-S- crosslinking occurred in the polymer after the 50 hour AST. Gas chromatography showed that the hydrogen permeability was decreased by -S-O-S- crosslinking. The reduction of the hydrogen crossover current density measured by LSV in the early stages of AST could be caused by both reduction of the electrochemical surface area of the electrode catalyst and -S-O-S- crosslinking.

• Korean Journal of Mathematics
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• 제24권4호
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• pp.587-600
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• 2016

We obtain the general solution of the functional equation $f(ax+y)-f(x-ay)+{\frac{1}{2}}a(a^2+1)f(x-y)+(a^4-1)f(y)={\frac{1}{2}}a(a^2+1)f(x+y)+(a^4-1)f(x)$ and prove the stability problem of the quartic Lie ${\ast}$-derivation by using a directed method and an alternative fixed point method.

• Archives of Pharmacal Research
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• 제24권4호
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• pp.316-322
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• 2001

Arylsulfate sulfotransferase (ASST) transfers a sulfate group from a phenolic sulfate ester to a phenolic acceptor substrate. In the present study, the gene encoding ASST was cloned from a genomic library copy of Citrobacter freundii, subcloned into the vector pGEM3Zf(-) and sequenced. Sequencing revealed two contiguous open reading frames (ORF1 and ORF2) on the same strand and based on amino acid sequence homologyl they were designated as astA and dsbA, respectively. The amino acid sequence of astA deduced from C. freundii was highly similar to that of the Salmonella typhimurium, Enterobacter amnigenus, Klebsiella, Pseudomonas putida, and Campylobacter jejuni, encoded by the astA genes. However, the ASST activity assay revealed different acceptor specificities. Using p-nitrophenyl sulfate (PNS) as a donor substrate, $\alpha$-naphthol was found to be the best acceptor substrate, followed by phenol, resorcinol, p-acetaminophen, tyramine and tyrosine.

• 충청수학회지
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• 제24권2호
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• pp.287-301
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• 2011

Let X and Y be vector spaces. It is shown that a mapping $f\;:\;X{\rightarrow}Y$ satisfies the functional equation $$(\ddag)\hspace{50}dk\;f\left(\frac{\sum_{j=1}^{dk}x_j}{dk}\right)=\displaystyle\sum_{j=1}^{dk}f(x_j)$$ if and only if the mapping $f$ : X ${\rightarrow}$ Y is Cauchy additive, and prove the Cauchy-Rassias stability of the functional equation ($\ddag$) in Banach modules over a unital $C^{\ast}$-algebra. Let $\mathcal{A}$ and $\mathcal{B}$ be unital $C^{\ast}$-algebras. As an application, we show that every almost homomorphism $h\;:\;\mathcal{A}{\rightarrow}\mathcal{B}$ of $\mathcal{A}$ into $\mathcal{B}$ is a homomorphism when $h((k-1)^nuy)=h((k-1)^nu)h(y)$ for all unitaries $u{\in}\mathcal{A}$, all $y{\in}\mathcal{A}$, and $n$ = 0,1,2,$\cdots$. Moreover, we prove the Cauchy-Rassias stability of homomorphisms in $C^{\ast}$-algebras.