• Bulletin of the Korean Chemical Society
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• v.29 no.8
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• pp.1539-1544
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• 2008

A polymeric micelle, based on the poly(benzyl-L-histidine)-b-poly(ethylene glycol) (polyBz-His-b-PEG) diblock copolymer, was designed as a tumor-specific targeting carrier. The micelles (particle size: 67-80 nm, critical micelle concentration (CMC); 2-3 $\mu$g/mL) were formed from the diafilteration method at pH 7.4, as a result of self-assembly of the polyBz-His block at the core and PEG block on the shell. Removing benzyl (Bz) group from polyBz-His block provided pH-sensitivity of the micellar core; the micelles were physically destabilized in the pH range of pH 7.4-5.5, depending on the content of the His group free from Bz group. The ionization of His group at a slightly acidic pH promoted the deformation of the interior core. These pHdependent physical changes of the micelles provide the mechanism for pH-triggering anticancer drug (e.g., doxorubicin: DOX) release from the micelle in response to the tumor’s extracellular pH range (pH 7.2-6.5).

• Food Science of Animal Resources
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• v.36 no.5
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• pp.617-625
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• 2016

Pastırma, a dry-cured meat product, is produced from the whole muscle and/or muscles obtained from certain parts of beef and water buffalo carcasses. The purpose of this study was to determine the effects of different levels of sodium nitrite on changes in the physicochemical and microbial quality during the production of pastırma. The changes in residual nitrite, salt, pH, moisture, thiobarbutiric acid reactive substances (TBARS), colour (L*, a*, b*), total aerobic mesophilic bacteria (TAMB), lactic acid bacteria (LAB), Micrococcus/Staphylococcus (M/S), mould-yeast (M-Y), and Enterobacteriaceae counts of pastırma with 0, 50, 100 and 150 ppm sodium nitrite were determined during the production. The nitrite levels and the production stages had significant effects (p<0.01) on residual nitrite, TBARS, pH, salt, and colour values. The TBARS values of the pastırma with nitrite were significantly lower (p<0.05) than the control. The final TAMB, LAB, M/S, and M-Y counts of pastırma with 150 ppm nitrite were significantly (p<0.05) lower than the control. Also, the a* (relative redness) values of control pastırma were significantly lower (p<0.05) than the pastırma with nitrite. The production stages had a significant effect (p<0.01) on the moisture.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.45-54
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• 2002

Packaged Backsulgi cooked by steam/convection oven and then rapidly chilled was examined by research of microbiological test and sensory evaluation while storing them at the temperatures of 3$^{\circ}C$ and 3$0^{\circ}C$ for 0, 2, 4, 6, 10 days . The pH and reducing sugar content were seemed to change little at 3$^{\circ}C$. However the pH was rapidly reduced until 4 days and then decreased a little at 3$0^{\circ}C$, the reducing sugar content was inclosed little by little. In the microbiological test, any microbial growth in total aerobic, psychrophilic, anaerobic, spore forming bacteria, yeast and molds was not observed until 10 days at 3$^{\circ}C$, but microbial changes of aerobic, psychrophilic and anaerobic bacteria increased to 6 logCFU/g until 10 days at 3$0^{\circ}C$. However microbial changes of them decreased from 6 logCFU/g to 5 logCFU/g. As a result of the sensory evaluation, appearance, taste, color, softness, chewiness and overall Quality were significantly decreased during storage times(p<0.05), but scores of taste and overall quality on 6th days were 7.38${\pm}$1.06, 7.00${\pm}$0.93. Therefore we concluded that there was no problem about stability of storage 6 days at 3$^{\circ}C$.

• Korean Journal of Veterinary Research
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• v.35 no.2
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• pp.229-236
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• 1995

The effect of ${\alpha}_1$-adrenoceptor(${\alpha}_1$-AR) stimulation on intracellular pH($pH_i$), $Na^+$ activity($a_{Na}{^i}$) and contractility were investigated in isolated papillary muscles of euthyroid or hyperthyroid guinea pig with conventional microelectrode, $Na^+$ or $H^+$-selective microelectrodes, and tension transducer. Stimulation of the ${\alpha}_1$-AR by phenylephrine produced a decrease in $a_{Na}{^i}$ in euthyroid preparations. This decrease in $a_{Na}{^i}$ was abolished in presence of PKC activator, phorbol dibutyrate, and increased contrary to decrease. Phenylephrine also increased $a_{Na}{^i}$ in hyperthyroid ones. However, phenylrephtine produced an increase in $pH_i$ in both euthyroid and hyperthyroid ones. These changes were blocked by prazosin, an antagonist of ${\alpha}_1$-AR. These findings suggest that the changes in $a_{Na}{^i}$ and $pH_i$ are mediated by a stimulation of $Na^+-H^+$ exchange via ${\alpha}_1$-AR stimulation. This study focused on the increase in $a_{Na}{^i}$, $pH_i$ and contractility. The increase in $pH_i$ was blocked by amiloride or EIPA, $Na^+-H^+$ exchange inhibitors. Therefore, the increase in $a_{Na}{^i}$ and $pH_i$ mediated by ${\alpha}_1$-AR appeared to be due to an influx of $Na^+$ and a reduction of $H^+$ through $Na^+-H^+$ exchange. This study also revealed that the increase in $pH_i$ and $a_{Na}{^i}$ might be related to the sustained positive inotropic response. The $a_{Na}{^i}$ increase may contribute to the intracellular $Ca^{2+}$ through the $Na^+-Ca^{2+}$ exchange, and the $pH_i$ increase could cause an increase in the $Ca^{2+}$ sensitivity of myofilaments and may augment the ${\alpha}_1$-AR-mediated positive inotropic response.

• The korean journal of orthodontics
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• v.40 no.2
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• pp.95-105
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• 2010

Objective: To identify clinical, salivary, and bacterial changes during orthodontic treatment with follow-up to 24 months. Methods: In 30 patients, clinical (decayed, missing, and filled surfaces [DMFS], O'Leary's plaque index, and plaque pH), salivary (unstimulated and stimulated saliva, buffer capacity, pH, and occult blood), and bacterial (Streptococcus mutans and Lactobacillus) markers were evaluated. A questionnaire was employed to evaluate their hygienic-dietary habits. Data were analyzed by ANOVA, logistic regression and Spearman's correlation. Results: DMFS increased significantly, whereas the plaque index diminished, plaque pH was more acidic (p = 0.23), and unstimulated salivary flow showed significant differences during the treatment (p = 0.013). Stimulated saliva flow increased in females after the placement of appliances; buffer capacity was diminished in males during the therapy; salivary pH remained at basal values. Bacterial levels and occult blood increased to high-risk levels and were not statistically significant different between genders (p > 0.05). Two major relationships were confirmed: initial plaque with use of dental aids (r = 0.429; p = 0.018) and final DMFS with unstimulated salivary flow (r = -0.372; p = 0.043). Conclusions: The increase in retentive surfaces increased the bacterial levels, plaque pH became acidified, and gingival damage was greater. Buffer capacity was altered but maintained a healthy salivary pH during the treatment.

• Korean Journal of Plant Resources
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• v.10 no.4
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• pp.305-313
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• 1997

The effect of acid rain on plant isozyme response was studied with the treatment of simulated acid rain to Pinus densiflora, P. nigida and P. koraiensis for 9 months. The isozyme pattern of $\alpha$-Esterase($\alpha$-Est), Peroxidase(POD) and Glutamate dehydrogenase(GDH) were observed in the control (pH 5.6) and simulated acid rain (pH 3.5) treatment. No changes of isozyme pattern in $\alpha$-Est was observed in P. densiflora after 9 month treatment of simulated acid rain, but, two new isozymes were activated in P. nigida in the same treatment. In P. koraiensis, two new isozyme were activated but five isozymes were not activated. P. densiflora did not show any difference in POD and GDH after the treatment of simulated acid rain. P. nigida showed activation of eight and two isozymes in POD and GDH, respectively. P. koraiensis showed inactivation of 4 isozymes in POD but showed no changes In GDH.

• Journal of Environmental Science International
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• v.22 no.3
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• pp.379-383
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• 2013

This study was conducted to investigate the changes in nitrogen and soluble reactive phosphorus(SRP) contents from hanwoo manure using probiotics to feed and manure additives during 5 weeks. A total of 45 hanwoo(24 months old) with averaging $580{\pm}20$ kg in weight were randomly assigned to 3 dietary treatments with 3 replicates per treatment(5 hanwoo per pen, $5{\times}8m$). The treatment were supplemented, control, T1(10 kg roughage + 2 kg concentrate(2% probiotics as-fed basis)), and T2(10 kg roughage + 2 kg concentrate(2% probiotics as-fed basis) + 7 kg probiotics on the surface of hanwoo manure (top-dressing)). During the experimental period, there were statistically significant differences(P<0.05) in pH values at 3 and 5 weeks; TN contents at 5 weeks; and SRP contents at 5 weeks in all treatments. Adding probiotics to feed or feed and manure increased manure pH in comparison with controls. As time increased, changes in TN contents decreased in the order: T2 > Control > T1. Especially, the reduction in SRP contents in all treatments at 5 weeks was in following order: T1 > T2 > Control. This result suggests that it is possible to make efficient use of probiotics as feed and manure additives for reducing environmental pollution or to provide fundamental information on livestock managements to producers.

• Korean Journal of Poultry Science
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• v.35 no.2
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• pp.191-196
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• 2008

This study was carried out to investigate the changes in carcass characteristics during slaughter process and to evaluate the physical properties of ostrich muscles. After blooding, pH of carcass was declined rapidly and showed 5.89 of final pH, whilst temperature was slightly decreased during slaughter process. Carcass of ostrich yielded 49.3%. For the comparison between muscles, m. gastrocneminus and m. iliofemoralis externus showed a significantly high pH (P<0.05). The muscle of which pH tended to be high in water holding capacity (WHC), however, m. gastrocneminus showed a significantly low WHC (P<0.05) due to low moisture content. M. obturatorius medialis showed the significantly lower shear force, whilst m. gastrocneminus was higher than other muscles (P<0.05). Therefore the results indicated that the production of high quality carcass was to reduce the time during slaughter process, and that high WHC and tenderness of ostrich meat had a potential application as a substitutional species to other animals.

• Preventive Nutrition and Food Science
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• v.21 no.1
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• pp.73-77
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• 2016

Flow and dynamic rheological properties of thickened waters prepared with commercial food thickeners were investigated at different pH levels (3, 4, 5, 6, and 7). The commercial xanthan gum (XG)-based thickener (thickener A) and starch-based thickener (thickener B), which have been commonly used in a domestic hospital and nursing home for patients with swallowing difficulty (dysphagia) in Korea, were selected in this study. Thickened samples with both thickeners at different pH levels showed high shear-thinning flow behaviors (n=0.08~0.22). Thickened samples at pH 3 showed higher n values and lower consistency index (K) values when compared to those at other pH levels. The K values of thickener A increased with an increase in pH level, while the n values decreased, showing that the flow properties greatly depended on pH. There were no noticeable changes in the K values of thickener B between pH 4 and 7. At pH 3, the thickened water with thickener A showed a higher storage modulus (G') value, while that with thickener B showed a lower G'. These rheological parameters exhibited differences in rheological behaviors between XG-based and starch-based thickeners, indicating that the rheological properties of thickened waters appear to be greatly influenced by the acidic condition and the type of food thickener. Appropriately selecting a commercial food thickener seems to be greatly important for the preparation of thickened acidic fluids with desirable rheological properties for safe swallowing.

• Applied Chemistry for Engineering
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• v.32 no.6
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• pp.700-705
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• 2021

A portable and disposable pH sensor based on Ti wire was successfully developed for monitoring hydronium ion concentrations. A sensing electrode was prepared by electrochemically depositing iridium oxide onto a Ti wire, while a reference electrode was fabricated by coating Ag/AgCl ink on a Ti wire. Combining the two electrodes in the pH sensor enabled the collection of open circuit potential signals when the sensor was immersed in solutions of various pH values. The pH sensor exhibited excellent electrochemical sensing performance in terms of sensitivity, response time, repeatability, selectivity, and stability. To demonstrate point-of-measurement applications, the pH sensor was integrated with a wireless electronic module that could communicate with a mobile application. The portable pH sensor accurately measured pH changes in real samples. The results obtained were consistent with those of using a commercial pH meter.