• Culinary science and hospitality research
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• v.23 no.8
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• pp.98-105
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• 2017

The purpose of this study was to investigate changes in physicochemical properties of apples pre-treated differently with salt and sugar for apple Jangachi. When salt was used, moisture content was decreased by 28.41% to 57.67% at 24 hours and maintained an average 56.92% after 24 hours. However, when sugar was used, moisture content decreased steadily to 41.14% (60h). The pH of the apple pre-treated with salt decreased from pH 4.42 to pH 3.63 at 12 hours. However, in the case of apples pre-treated with sugar, pH decreased from pH 4.52 to pH 4.19 after 48 hours, but was not statistically significant. Conversely, total acidity of apple pre-treated with salt increased from 11.46% to 0.35% during 72 hours. But total acidity of apple pre-treated with sugar decreased to 0.11% at 24 hours and maintained. Sugar content of apple pre-treated with salt increased to 33.1% at 12 hours and maintained. Conversely, in case of sugar pre-treatment, sugar content of apple pre-treated with sugar increased steadily to 45.12% at 72 hours. Salinity of apple pre-treated with salt increased sharply to 15.74% during 24 hours. Lightness ($L^*$) of apple pre-treated sugar was not different from the control group. But apple pre-treated salt decreased slightly. Yellowness ($b^*$) was higher than the control group regardless of pre-treatment group. Sensory evaluation revealed that sugar pre-treatment apples were highly evaluated for flavor, taste, chewiness and overall acceptance.

• Conservation Science in Museum
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• v.1
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• pp.43-51
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• 1999

This is a brief study on the influence of fumigation (using mixed gas of methyl bromide and ethylene oxide) on old paintings. Fumigation is principally used to prevent biological damage of objects. Thirteen objects, including old colored map from Chosǒn Dynasty and some paintings, were selected for this research. Before and after fumigation, color measurements were made and changes of pH value were measured. The result is that the fumigation did not affect on discoloration of colored area and acidity of paper, as far as the standard of application(such as concentration of gas, exposing time and ect.) of fumigation was kept.

• Journal of Animal Science and Technology
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• v.46 no.2
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• pp.251-260
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• 2004

The feasibility and stability of ORP, pH(mV) and DO as a real-time control parameter for SBR process were evaluated in this study. During operation, NBP(nitrogen break point) and NKP(nitrate knee point), which reveal the biological and chemical changes of pollutants, were clearly observed on ORP and pH(mV)-time profiles, and those control points were easily detected by tracking the moving slope changes(MSC). However, when balance of aeration rate to loading rate, or to OUR(oxygen uptake rate), was not optimally maintained, either false NBP was occurred on ORP and DO curves before the appearance of real NBP or specific NBP feature was disappeared on ORP curve. Under that condition, however, very distinct NBP was found on pH(mV)-time profile, and stable detection of that point was feasible by tracking MSC. These results might mean that pH(mV) is superior real-time control parameter for aerobic process than ORP and DO. Meanwhile, as a real-time control parameter for anoxic process, ORP was very stable and more useful parameter than others. Based on these results, a stable real-time control of process can be achieved by using the ORP and pH(mv) parameters in combination rather than using separately. A complete removal of pollutants could be always ensured with this real-time control technology, despite the variations of wastewater and operation condition, as well as an optimization of treatment time and capacity could be feasible.

• The Korean Journal of Food And Nutrition
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• v.5 no.2
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• pp.69-76
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• 1992

Sogokju, an old Korean rice wine, was brewed in laboratory scale in February, 1978, and the changes in chemical component and microorganisms in wine mash were investigated during brewing. In the course of first-mash brewing, lactic acid bacteria became the most predominant microflora in 3 days of fermentation lowering the pH of mash to 4.2. But at 7 days, the most predominant microorganism was changed from lactic acid bacteria to least, pH reached 3.6, and the saccharogenic activity of mash was reduced from initial 10 to 3.6. During second-mash brewing, remarkable changes did not occurred in pH and acidity, maintaining 3.5∼3.7 of pH and 8.0∼8.8 of acidity. Ethanol fermentation was proceeded vigorously until 20 days of fermentation, but it reached stationary state with 18.5% ethanol after 40 days, leaving reducing sugar unfermented in mash. Even if saccharogenic activity continued all during fermentation, it was thought to be too weak. The final product of Sogokju filterate, fermented for 60 day, contained 18.8% ethanol, 5.0% reducing sugar,0.4:1 total acid, 0.057% volatile acid, 0.206% amino acid and 7.3% extract. In sensory test, Sogokju scored good marks with similar level to commercial Bupju or Chungju. It had pale yellow color, gentle Nuluk-flavor and acid taste just a little strong.

• Journal of Korean Society for Atmospheric Environment
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• v.12 no.3
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• pp.263-268
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• 1996

This study was conducted for the assessment of the effects of acid rain and soil fertilizers on photosynthetic rate, was content, and contact angle on 5-year seedlings of Japanese red pine (Pinus densiflora Sieb. et Zucc.) leaves. The seedlings were exposed to pH 3.0 (simulated acid rain), pH 6.5 (groung water) and rain (pH around 4.6). The seedlings were also treated with $Ca(OH)_2, Mg(OH)_2, and Ca(OH)_2 + Mg(OH)_2 + C.F.(compound fertilizer)$. Photosynthetic rate, stomatal conductance, was content, contact angle value, and mineral nutrient content of the leaves were measured and the results were as follows: 1. Photosynthetic rate and stomatal conductance of the leaves increased with the increase of pH. Photosynthetic rate and stomatal conductance increased with application of soil fertilizer in the pH 3.0 treatment, but showed no changes in the rain and the pH 6.5. 2. Contact angle value and was content of the leaves did not change with the pH treatment, but increased with the fertilizer treatments. 3. Mineral nutrient contents of the leaves were lowest in the rain treatment and highest in the pH 6.5 treatment. The increase of mineral nutrient contents was observed with the soil fertilizer treatments.

• Horticultural Science & Technology
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• v.16 no.3
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• pp.352-354
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• 1998

A soilless culture system with the precise control of nutrient solution was developed and the time changes of ionic contribution to EC reading was analyzed. The measuring device designed was able to wash electrodes cleanly and to measure the pH and EC of nutrient solution stably in the box. The nutrient supply system using metering device was also able to control the EC and pH within ${\pm}0.05mS/cm$ and ${\pm}0.05$, respectively. Under the EC control, activity coefficients of all ions decreased with time as ionic concentrations of $SO_4$, Mg and Ca increased due to the selective nutrient absorption by plants. Time changes of ionic contribution to EC reading could be calculated using equivalent ionic conductivities and activity coefficients obtained by numerical analysis.

• Journal of Acupuncture Research
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• v.22 no.1
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• pp.91-97
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• 2005

Objective : This study was designed to evaluate the effect of moxibustion with various scales on symptoms of idiopathic Parkinson's disease. Methods : Subjects were voluntarily recruited by newspapers and internet. All the subjects are confirmed as idiopathic parkinson's disease by a neurologist. The moxibustion therapy was performed 5 times a week by patient's family at home and once a week by oriental medical doctor at hospital. Moxibustion points were GV2O, CV12, ST36, BL18, BL2O. Intensity was up to pain threshold according to patients not to get burned. The patient's symptoms were assessed before, after 4 weeks and after 8 weeks treatment by unified Parkinson's disease rating scale(UPDRS), modified Hoehn-Yahr(H-Y) stage, Schwab & England activity of daily living and freezing of gait questionnaire(FOGQ). Results : Total UPDRS scores were significantly improved after 4 weeks(p<0.01) and after 8 weeks(p<0.01) compared to the pre-treatment. There were significant changes in H-Y stage after 4 weeks(p<0.05), but there were no significant changes in H-Y stage after 8 weeks. The scores of ADL were not significantly improved after 4 weeks(p>0.05) and after 8 weeks(p>0.05). There were significant changes in FOGQ scale after 4 weeks(p=0.05) and but there were no significant changes in FOGQ scale after 8 weeks(p=0.13). Conclusion : This study suggests that moxibustion treatments can be applicable to improve symptoms in the patients with idiopathic Parkinson's disease.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.64-68
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• 2012

It has been suggested that Helicobacter pylori(H. pylori) infections can promote the development and progression of gastric cancer through the modulation of cell cycle regulators such as $p27^{Kip1}$ and Skp2. $p27^{Kip1}$ is a cyclin-dependent kinase (CDK) inhibitor that blocks the G1/S transition necessary for cell cycle progression. Skp2 is a component of the ubiquitin ligase complex called $SCF^{Skp2}$(SKP1-Cullin-F-box), which specifically binds and promotes the degradation of $p27^{Kip1}$. A low level of $p27^{Kip1}$ and a high level of Skp2 have been reported in many types of cancers, including gastric cancer. In addition, a decrease in $p27^{Kip1}$ has been reported in H. pylori-infected specimens. However, data on Skp2 in H. pylori infections are limited. This study examines the changes in the status of Skp2 in H. pylori-infected gastric epithelial AGS cells. For this, we stimulated AGS cells with H. pylori(NCTC 11637) at the ratio of 300:1(bacterium:cell) for 6 hours. The results of an immunoprecipitation analysis, followed by a western blot, indicate that the interaction between Skp2 and 14-3-3 was elevated 3 hours after the H. pylori treatment. In addition, there was an increase in cytoplasmic Skp2 after 3 hours, whereas there was no change in the nuclear level. Since it has been reported that interaction with 14-3-3 and the subsequent cytoplasmic translocation of Skp2 can increase its protein stability, increases in the interaction with 14-3-3 and the cytoplasmic Skp2 after the H. pylori treatment can increase the level of Skp2 in AGS cells. This phenomenon may explain, at least to some extent, the mechanism underlying the relationship between H. pylori infections and gastric carcinogenesis.

• Journal of Microbiology and Biotechnology
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• v.23 no.10
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• pp.1454-1459
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• 2013

The changes in prodiginines productions caused by pH shock culture of Streptomyces coelicolor strains were estimated. In Streptomyces coelicolor M511, undecylprodiginine and streptorubin B productions increased 1.8-fold (37.22 mg/g) and 2.5-fold (18.61 mg/g), respectively, by pH shock (from 7.2 to 4.0). In contrast, this resulted in the significantly decreased prodigignines production in the redP deletion mutant SJM1; 3.7-fold for undecylprodiginine, 4.4-fold for streptorubin B, 5.2-fold for methylundecylprodiginine, and 6.4-fold for methyldodecylundecylprodiginine, respectively. RT-PCR analyses showed that, during pH shock, expression of redD, the transcription activator gene, was increased while the expression of fabH, the decarboxylative condensation enzyme gene in fatty acid biosynthesis, was decreased in both strains. The enhanced redD expression was in good accordance with the increased total prodiginines production of M511. However, for SJM1 mutant, the decrease of fabH expression occurred more strikingly, such that it became almost completely turned off during acidic pH shock culture. Therefore, a down-regulation of fabH was considered to be the cause of decreased amount of total prodiginines produced, although redD expression was high in SJM1 mutant.

• Food Science of Animal Resources
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• v.22 no.3
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• pp.201-205
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• 2002

This study was carried out to investigate the changes of pH, drip loss, total plate counts(TPC) and 5. coli for exportation pork during storage at 0$\pm$1$\^{C}$ far 554days. 25 pigs were slaughtered at commercial slaughtering house and 6 portions such as loin, tenderloin, boston butt, knuckle, inner ham and outer ham were separated for each carcass after 24hrs and then storage at 0$\pm$1$\^{C}$ after vacuum packaged. pH were significantly decreased as the storage time increased for all portions. Drip loss of Boston butt was significantly lower than that of the other portions(p<0.05), whereas inner ham had the highest drip loss(p<0.05). TPC and 5. coli were significantly higher than that of the other treatments in Tenderloin and Boston butt(P<0.05).