• Asian-Australasian Journal of Animal Sciences
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• v.5 no.1
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• pp.81-90
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• 1992

Five buffaloes kept in normal ambient temperature ($30^{\circ}C$) showed no significant changes in the heart rate, respiratory rate, packed cell volume, plasma constituents and renal hemodymics during intravenous infusion of urea for 4 h. The rate of urine flow, fractional urea excretion, urinary potassium excretion and osmolar clearance significantly decreased while the renal urea reabsorption markedly increased during urea infusion. The decrease of fractional potassium excretion was concomitant with the reduction of the rate of urine flow and urine pH. In animals exposed to heat ($40^{\circ}C$) the rectal temperature heart rate and respiratory rate significantly increased while no significant changes in GFR and ERPF were observed. An intravenous infusion of urea in heat exposed animals caused the reduction of the rate of urine flow with no changes in renal urea reabsorption, urine pH and fractional electrolyte excretions. During heat exposure, there were marked increases in concentrations of total plasma protein and plasma creatinine whereas plasma inorganic phosphorus concentration significantly decreased. It is concluded that an increase in renal urea reabsorption during urea infusion in buffaloes kept in normal ambient temperature depends on the rate of urine flow which affect by an osmotic diuretic effect of electrolytes. The limitation of renal urea reabsorption in heat stressed animals would be attributed to an increases in either plasma pool size of nitrogenous substance or body metabolism.

• Korean Journal of Organic Agriculture
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• v.9 no.1
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• pp.61-73
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• 2001

This study was conducted to investigate the effect of sewage sludge application on the growth of chinese cabbage and the changes of chemical properties of soil. The experiment were set up with two different place and cultivated from Feb. 10 to June. 20 of 2000. Treatments are 0, 1.25, 2.5, 5, 10 and 20kg/3.3$\m^2$ of sewage sludge applicated into the soil and recorded the growth characteristics. Chemical properties of soil were also analysed before and after treatment. The application of the sewage sludge resulted in increasing the content of EC, cations exchange capacity, available phosphate and organic matter. And increased the growth characteristics in terms of the number of leaves, leaf area, fresh and dry weight regardless of crops experiments. Optimum amount of the sewage sludge depended on chemical properties of soil used. This results demonstrated that application of sewage sludge in the soil attribute to have play an important both improving soil chemical properties and promoting the crop growth. As lowering the soil pH(pH 6) heavy metal content increased compared with higher pH(pH 7). Feasibility was recognized in the application of sewage sludge as a fertilizer for the growth of chinese cabbage. Detrimental effects such as heavy metal in the soil and crop followed by the application of sewage sludge was not observed.

• Toxicological Research
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• v.33 no.2
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• pp.119-124
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• 2017

Hexavalent chromium is a bio accumulative toxic metal in water and fish. It enters aquaculture ponds mainly through anthropogenic sources. Hexavalent chromium concentrations and its effects on the morphology and behavior of Clarias gariepinus were investigated from four aquaculture ponds for 12 weeks. Chromium was measured using diphenyl carbohdrazide method; alkalinity and hardness were measured using colometric method and analyzed with Bench Photometer. Temperature and pH were measured using pH/EC/TDS/Temp combined tester. Temporal and spatial replications of samples were done with triplicates morphological and behavioural effects of the metal on fish were observed visually. Chromium ranged from no detection to 0.05 mg/L, alkalinity 105 to 245 mg/L, hardness 80 to 165 mg/L, pH 6.35 to 8.03 and temperature 29.1 to $35.9^{\circ}C$. Trend in the chromium concentrations in the ponds is natural > earthen > concrete > collapsible. There was a significant difference (P < 0.05) in chromium, alkalinity, water hardness, pH and temperature among the four ponds. Significant positive correlation also existed between alkalinity, water hardness, pH, with chromium. Morphological and behavioural changes observed in the fish include irregular swimming, frequent coming to the surface, dark body colouration, mucous secretion on the body, erosion of gill epithelium, fin disintegration, abdominal distension and lethargy. High chromium concentration in natural pond was due to anthropogenic run-off of materials in to the pond. Acidic pH, low alkalinity, low water hardness also contributed to the high chromium concentration. Morphological and behavioural changes observed were attributed to the high concentrations, toxicity and bio accumulative effect of the metal. Toxicity of chromium to fish in aquaculture could threaten food security. Watershed best management practices and remediation could be adopted to reduce the effects of toxicity of chromium on pond water quality, fish flesh quality and fish welfare.

• Korean Journal of Poultry Science
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• v.25 no.2
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• pp.55-64
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• 1998

This study was carried out to investigate the postmortem changes in physico-chemical characteristics of chicken meat with different breeds. Thigh and breast meats from Korean Native Chicken(KNC, 15-wk old), Wangchoo(15-wk old), and broiler(7-wk old) were stored at 5 ˚C. Differences in postmortem pH changes were not recognized among breeds, and pH showed by the lowest value at the 1st day of postmortem in all breeds. Breast meat had tendency to drop pH faster than thigh meat. Heme pigment contents showed no differences among breeds. KNC showed the lowest cholesterol contents in all breeds, total collagen contents showed the lowest value at the 1st day of postmortem, and thereafter it was gradually increased. Heat soluble collagen contents was lowest in Wangchoo. Water soluble and salt soluble protein showed the lowest extractability at the 1st day of storage. Broiler showed the highest extractability of these proteins and Wangchoo showed the lowest. Water holding capacity(WHC) had increasing tendency whilst cooking loss had decreasing tendency by the ageing. WHC of breast and thigh meat showed the highest values in KNC and broiler, respectively. Myofibrillar fragmentation index (MFI) was significantly increased in all breeds by the ageing. Breast and thigh meat showed almost same MFI in KNC and broiler, and in KNC and Wangchoo, respectively. Hardness of breast meat showed decreasing tendency by the ageing.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.510-517
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• 2008

Effects of addition of Chinese chives into frozen noodle on retrogradation of the cooked frozen noodle were examined by enzymatic evaluation during the storage 3 days at $4^{\circ}C$. The retrogradation rate during storage was significantly reduced by addition Chinese chives. Thus we hypothesized that retarogardation and textural changes of frozen noodle might be linked to thermostable amylase in Chinese chives. The amylase isolated from Chinese chives was affected by temperature and pH of buffer used. The enzyme was mainly extracted 20 mM potassium phosphate buffer(pH 7.0). The enzyme was extremly stable at wide temerature and pH. Amylase activity was maximal at $50^{\circ}C$ and pH 7.5. The enzyme was not inactivated by heat treatment at $70^{\circ}C$, $80^{\circ}C$ for 30 min. We suggest the enzyme was stable at high temperature. To investigate the effect of different storage packge on texture properties, color, sensory evaluation, parent-packged and unparent packaged frozen noodle was compared with control. As the storage passed, the frozen noodle packaged with parent showed a rapid decrease in the color. The hardness was gradually decreased during storage. It was found that unparent packged must be nessasry in the Chinese chives frozen noodle. In changes of sensory properties by traind panel, Chinese chives frozen noodle with 2% blanched Chinese chives got the highest score in overall acceptability, therefore we tried acceptance test by consumers with 2% blanched frozen Chinese chives noodle.

• Journal of Society of Preventive Korean Medicine
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• v.8 no.2
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• pp.55-63
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• 2004

Objectives : This study was designed to identify the possibility of aroma oils as the complementary medical goods specially for the effects of aromatheraphy on xerosis cutis. Materials and Methods : The participants were 23 adult patients and all participants of this study use aroma oils which is known to effect on xerosis cutis. The subjects consist of voluntary patients with xerosis cutis in Seong-So Hospital in Andong Kyoungbuk, Korea. From April 1st to April 30th, 2004 for 4 weeks, the subjects massaged aroma oils on itching parts or the whole body. Aroma oils were Lavender, Losemary, Jasmine and blended drop by drop per 10ml jojoba oil which used a carrier oil. Skin pH was measured with a skin pH meter(Model : HI98110, Se-Chang instruments, made in Portuga. After 4weeks using aroma oils, the participants answered questions about the feeling of satisfaction with aroma oils. Results : Changes in the physiological indices. The mean deviation of skin pH was $5.58{\pm}0.47$ points before using aroma oils and $5.53{\pm}0.45$ points after 2 weeks, no statistical significance was found(p=0.221). MD was $5.36{\pm}0.41$ points after 4 weeks using aroma oils, which was statistically significant decrease of 0.22 points(p=0.001) Changes on the Pruritus Score Scale. A modified scale of the Pruritus Score Scale(Duo, 1987) was used to measure the severity, location, frequency, and the inconveniences of daily life due to prurius. The maximum scale of severity was 4 points, the full marks of location was 2 points, the full marks of frequency was 3 points, the full marks of inconveniences of daily life due to pruritus was 3 points. The scores ranged from 0 to 12, with 12 indicating the most severe pruritus. There was no statistical difference in severity and frequency score at 4 weeks later(severity p=0.097, frequency p=0.633). A statistically significant difference was found in the score of location and the inconveniences of daily life due to pruritus(each p=0.003). Conclusion : Generally speaking, the patient suffering from renal itch is the higher than normal in skin pH levels. that means to show alkaline condition of skin surface. In some case in this study, skin pH levels was rather lower than normal levels when measured actually patients suffering from renal itch by skin pH meter. But in this study post-test skin pH levels decreased, showing the contribution of aromathrapy to acidic condition of skin surface in suffering from renal itch. It seems to be some help to cure a pruritus and also have no ill effects on aroma oils.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.5
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• pp.425-430
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• 2000

Physicochemical properties of Kochujang(OK) added onion powder (OK ) were Investigated duringstorage at 20"C The pH value of Kochujang tended to decrease by condition of storage. Initial pH value of OK was significantly lower than that of control, but the difference of pH value was getting smaller during the storage period. In the Process of 90 days storage period, the pH value of OK containing 8 and 10% of onion powder was higher than control. Salt content was lower in OK than in control as the onion content was higher No changes in salt content were observed during the storage process. Reducing sugar was higher in OK than in control, and Its concentration was increased with onion content. Amino acid nitrogen content which was slightly higher in OK than in control increased during 45 days of storage period and tended to decrease afterward. In the sensory attribute data of Kochujang after 3 months of storage period, OK had higher scores in sweetness, color, flavor, and overall acceptability than control, especially the OK with 10% onion powder had the highest scores.scores.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1013-1020
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• 1997

To elicit the effect of fermentation on food quality of the watery Chinese cabbage pickles without fish sauce and red pepper paste(Baik-kimchi), changes in physicochemical properties and microstructure of fiber components were studied. Better water holding capacity(WHC) was showed in Baik-kimchi fermented at $25^{\circ}C$ than that of Baik-kimchi fermented at 5$^{\circ}C$. WHC measured at pH 2 and 6 were ranged from 10.18 to 16.79g/g dried sample for Baik-kimchi fermented at $25^{\circ}C$ and 6.51~14.58g/g dried sample for sample for samples at 5$^{\circ}C$, respectively. The higher WHC was resulted in pH controlled freeze-dried sample to pH 6 than that measured in pH 2 sample. The settling volume(SV) and oil adsorption capacity(OAC) increased with fermentation period and kept the same value for a little while, but slightly decreased in the over ripening period. Baik-kimchi fermented at $25^{\circ}C$ exhibited more shrunk microstructure of parenchyma cell and xylem than those of Baik-kimchi fermented at 5$^{\circ}C$. The appearance of SDF of the both Baik-kimchi ripened at 5$^{\circ}C$ and $25^{\circ}C$ could give granular shape, whereas the overripened Baik-kimchi had smooth surface of SDF. On the other hand, the IDF retained the original shape during fermentation.

• Journal of Ginseng Research
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• v.6 no.1
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• pp.17-24
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• 1982

This studies were conducted to investigate the changes of saponin pattern, pH and organic acid contents of malt wort added ginseng components during alcoholic fermentation by Sacch. uvarum. The results are as follows. Saponin patterns of fermented wort were same as that of the non- fermented wort, but the weight of former was decreased comparing to that of the latter. pH value of fermented wort contained 0.1∼0.5% of ginseng extract were almost same as that of control(PH 4.23). Lactate, pyruvate, succinate and fumarate, pyroglutarate and citrate contents of the fermented wort were increased by the addition of ginseng extract and pyruvate content, particularly, was increased from 28.4 to 214mg/100 ml while that of control was 33.2mg/100m1. Citrate content of fermented wort contained ginseng saponin was almost same as control (37. 5mg/100m1) . But pyruvate content was tower 4-8.6mg/100m1 than that of control(33.2mg/100m1) .

• Journal of Soil and Groundwater Environment
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• v.24 no.3
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• pp.24-35
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• 2019

It is known that ${\delta}^{13}C_{DIC}$ (carbon-13 isotope of dissolved inorganic carbonate (DIC) ions) of water increases when dissolved $CO_2$ degases. However, ${\delta}^{13}C_{DIC}$ could decrease when the pH of water is lower than 5.5 at the early stage of degassing. Laboratory experiments were performed to observe the changes of ${\delta}^{13}C_{DIC}$ as $CO_2$ degassed from three different artificial $CO_2$-rich waters (ACWs) in which the initial pH was 4.9, 5.4, and 6.4, respectively. The pH, alkalinity and ${\delta}^{13}C_{DIC}$ were measured until 240 hours after degassing began and those data were compared with kinetic isotope fractionation calculations. Furthermore, same experiment was conducted with the natural $CO_2$-rich water (pH 4.9) from Daepyeong, Sejong City. As a result of experiments, we could observe the decrease of DIC and increase of pH as the degassing progressed. ACW with an initial pH of 6.4, ${\delta}^{13}C_{DIC}$ kept increasing but, in cases where the initial pH was lower than 5.5, ${\delta}^{13}C_{DIC}$ decreased until 6 hours. After 6 hours ${\delta}^{13}C_{DIC}$ increased within all cases because the $CO_2$ degassing caused pH increase and subsequently the ratio of $HCO_3{^-}$ in solution. In the early stage of $CO_2$ degassing, the laboratory measurements were well matched with the calculations, but after about 48 hours, the experiment results were deviated from the calculations, probably due to the equilibrium interaction with the atmosphere and precipitation of carbonates. The result of this study may be not applicable to all natural environments because the pressure and $CO_2$ concentration in headspace of reaction vessels was not maintained constant as well as the temperature. Nevertheless, this study provides fundamental knowledge on the ${\delta}^{13}C_{DIC}$ evolution during $CO_2$ degassing, and therefore it can be utilized in the studies about carbonated water with low pH and the monitoring of geologic carbon sequestration.