• Journal of Veterinary Clinics
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• v.13 no.2
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• pp.158-162
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• 1996

Comet assay 는 포유류 세포에서 DNA의 파괴를 측정하는데 있어 신속하고 단순하며 시각적이고 민감한 방법이다. Apoptosis에서는 세포핵의 광범위한 DNA의 붕괴가 일어나므로 comet assay는 종양세포에서 apoptosis가 발생되었는가를 알아내는데 유용하다. 본 연구는 apoptosis 연구의 결과가 변화되지 않도록 comet assay slides를 좀 더 오래 보관할 수 있는 방법을 개발하고자 시행되었다. 개의 종양세포를 가지고 alkali comet assay를 끝낸 뒤 slides를 진공 건조기에서 꺼내서 증류수로 점적하여 10-20분간 침수시키고 현광현미경하에서 육안적으로 관찰하였다. 건조후 3-4일, 1주, 2주, 3주, 4주 및 7주의 slides에서 apoptosis 회복율(%)은 각각 98.1, 98.3, 99.4, 80.8 및 35.2%이었다. 3주 이내의 slides에서 대조군과 비교하여 apoptosis 회복율에서 차이가 없었으나 4주 이상의 slides를 건조후 침수시키는 방법을 이용하였을 때 apoptosis 평가에서 건조 후 3주간까지는 처음의 결과와 차이가 없으며, 이 방법을 이용하여 comet slide의 좀 더 긴 기간이 보관과 보관후의 재평가에서 이용될 수 있는 좋은 방법이 된다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.5
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• pp.556-562
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• 1999

The increasing price of surimi has affected the economical benefits of surimi based food industry, To maintain gel strength in low grade surimi, the optimum formulation adding functional proteins to low grade surimi is required. The objective of this study was to develop the optimum formulation of ingredients in making gels in low grade surimi on the addition of functional non-muscle proteins to low grade surmi by measuring rheological properties of the gels. The rheological qualities of the cooked gels made with A and RA grade surimi on the effects of adding five kinds of starches (potato, wheat, waxy maize, corn and modified corn) and four kinds of functional proteins (bovine plasma protein, dehydrated egg white, soy protein isolate and whey protein concentrate) to the gels were evaluated, The gel styengths at cooking with A and RA grade surimi were decreased with increasing the added starches. The kind of starches added affected little the gel strengths in Rh grade surimi, while potato and corn starches decreased at the least in gel strengths of the gel made with A grade surimi with increasing the concentration of starches. The bovine plasma protein (BPP) significantly increased the gel strength, especially in RA grade surimi, but BPP decreased the whiteness of the gel. Therefore, the optimum content of BPP was up to $2\%$ because of the whiteness of the gels in RA grade surimi, The optimum formulation for the gel with RA grade surimi to satisfy the gel strength of 1000$\times$g and $78\%$ moisture was $40.9\%$ surimi, $9.1\%$ dehydrated egg white (DEW) and $0.9\%$ starch, while that with A grade surimi under the same condition was $37.9\%$ surimi, $6.6\%$ DEW and $3,4\%$ starch.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.384-387
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• 2004

The purpose of the present investigation was to develop a novel method for cell immobilization. Aureobasidium pullulans cells were mixed with an alginate solution, and the mixture was extruded to form small gel beads as hydrated- immobilized cells. The beads were then placed at $-15^{\circ}C$ for 6-24 h to induce freeze-dehydration. The freeze-dehydration resulted in shrinkage of beads due to water removal reducing bead volume by 82% and bead weight by 85%. The dehydrated beads were successfully used for the production of fructo-oligosaccharides in a model reactor system. This study showed that bioreactor performance can be improved up to 2 times by the use of the dehydrated beads.

• Journal of Korea Foundry Society
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• v.14 no.6
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• pp.499-507
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• 1994

The effect of sodium gluconic acid on the collapsability of the sodium silicate type $CO_2$ mold was studied. The bending strength was saturated with gassing $CO_2$ for 60 sec. under $1kg/cm^2$ and with the flow rate of $10\;{\ell}\;/min$. It was decreased with aging after having been fully hardened. The retained strength was reduced in the heating temperature range of $100{\sim}1,100^{\circ}C$ and the retained strength peak near the heating temperature of $100^{\circ}C$ was removed by the effect of the sodium gluconic acid. Silica gel, $Na_2CO_3$ and dehydrated sodium silicates were formed from the binder of sodium silicate with the addition of sodium gluconic acid at the heating temperature of $100^{\circ}C$. $Na_4SiO_4$ was formed by the reaction of $Na_2O$, from decomposed $Na_2CO_3$, with the dehydrated sodium silicate at $500^{\circ}C$. The crystobalite type of $SiO_2$ was formed at $900^{\circ}C$. The sodium gluconic acid had no effect on the bending strength at around $1,100^{\circ}C$ due to the combustion loss of it.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2002.11b
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• pp.53-53
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• 2002

Shoot tips of in vitro propagated plantlets were cryopreserved using encapsulation/dehydration procedures. Shoot tips were excised under filter sterilized antioxidants solution (0.2M phosphate buffer, pH 5.7 supplemented with 5g/1 ascorbic acid and 15g/1 sodium borate). They were drawn up into a sterile 10 $\textrm{cm}^3$disposable pipette and were dropped into the culture medium with 2.5w/v Na-alginate, then into 100mM CaCl$_2$.2$H_2O$. Encapsulated shoot tips were transferred into 10㎤ of liquid culture medium with a range of sucrose concentrations (0.25-1.0M) and were incubated in dark for 24 hours in 18C at 40rpm. Beads were then dehydrated in silica gel for different time intervals (1-24 hours). Then they were freeze dried either rapidly (plunge directly into liquid N2 or in two stages (samples were kept at 20C for 10 minutes, then reduced to 35C at 1C per minute. Then, plunge into liquid $N_2$). The influence of sucrose and silica gel pre-treatment on pre- and post-freeze shoot growth was examined.(중략)

• Korean Journal of Materials Research
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• v.22 no.5
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• pp.249-252
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• 2012

Fe doped $TiO_2$ nanoparticles were prepared under high temperature and pressure conditions by mixture of metal nitrate solution and $TiO_2$ sol. Fe doped $TiO_2$ particles were reacted in the temperature range of 170 to $200^{\circ}C$ for 6 h. The microstructure and phase of the synthesized Fe doped $TiO_2$ nanoparticles were studied by SEM (FE-SEM), TEM, and XRD. Thermal properties of the synthesized Fe doped $TiO_2$ nanoparticles were studied by TG-DTA analysis. TEM and X-ray diffraction pattern shows that the synthesized Fe doped $TiO_2$ nanoparticles were crystalline. The average size and distribution of the synthesized Fe doped $TiO_2$ nanoparticles were about 10 nm and narrow, respectively. The average size of the synthesized Fe doped $TiO_2$ nanoparticles increased as the reaction temperature increased. The overall reduction in weight of Fe doped $TiO_2$ nanoparticles was about 16% up to ${\sim}700^{\circ}C$; water of crystallization was dehydrated at $271^{\circ}C$. The transition of Fe doped $TiO_2$ nanoparticle phase from anatase to rutile occurred at almost $561^{\circ}C$. The amount of rutile phase of the synthesized Fe doped $TiO_2$ nanoparticles increased with decreasing Fe concentration. The effects of synthesis parameters, such as the concentration of the starting solution and the reaction temperature, are discussed.

• Journal of Microbiology and Biotechnology
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• v.21 no.1
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• pp.62-70
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• 2011

The antibacterial effects of nine lactic acid bacteria (LAB) against Campylobacter jejuni were investigated by using agar gel diffusion and co-culture assays. Some differences were recorded between the inhibition effects measured with these two methods. Only two LAB, Lb. pentosus CWBI B78 and E. faecium THT, exhibited a clear anti- Campylobacter activity in co-culture assay with dehydrated poultry excreta mixed with ground straw (DPE/GS) as the only growth substrate source. It was observed that the supplementation of such medium with a cellulase A complex (Beldem S.A.) enhanced the antimicrobial effect of both LAB strains. The co-culture medium acidification and the C. jejuni were positively correlated with the cellulase A concentration. The antibacterial effect was characterized by the lactic acid production from the homofermentative E. faecium THT and the lactic and acetic acids production from the heterofermentative Lb. pentosus CWBI B78. The antagonistic properties of LAB strains and enzyme combination could be used in strategies aiming at the reduction of Campylobacter prevalence in the poultry production chain and consequently the risk of human infection.

• Journal of the Korean Ceramic Society
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• v.52 no.1
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• pp.48-55
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• 2015

Hardened cement-based materials exposed to the high temperatures of a fire are known to experience change in the pore structure as well as microstructural changes that affect their mechanical properties and tend to reduce their durability. In this experimental investigation, hardened Portland cement pastes were exposed to elevated temperatures of 200, 400, 600, 800, and $1000^{\circ}C$ for 60 minutes, and the resulting damage was studied by thermogravimetry (TG), mercury intrusion porosimetry (MIP) and density measurements. These results revealed that the residual compressive strength is increased at temperatures greater than $400^{\circ}C$ due to a small pore size of 3 nm and/or rehydration of the dehydrated cement paste. However, a loss of the residual strength occurs at temperatures exceeding 500 and $600^{\circ}C$. This can be attributed to the decomposition of hydrates such as portlandite and to an increase in the total porosity.

• Geomechanics and Engineering
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• v.17 no.5
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• pp.445-452
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• 2019

Gel-type biopolymers have recently been introduced as environmentally friendly soil binders and have shown substantial strengthening effects in laboratory experimental programs. Although the strengthening effects of biopolymer-treated sands have been verified in previous direct shear tests and uniaxial compression tests, there has been no attempt to examine shear behavior under different confining stress conditions. This study therefore aimed to investigate the strengthening effects of biopolymer-treated sand using laboratory triaxial testing with a focus on confining pressures. Three representative confining pressure conditions (${\sigma}_3=50kPa$, 100 kPa, and 200 kPa) were tested with varying biopolymer contents ($m_{bp}/m_s$) of 0.5%, 1.0%, and 2.0%, respectively. Based on previous studies, it was assumed that biopolymer-treated sand is susceptible to hydraulic conditions, and therefore, the experiments were conducted in both a hydrated xanthan gum condition and a dehydrated xanthan gum condition. The results indicated that the shear resistance was substantially enhanced and there was a demonstrable increase in cohesion as well as the friction angle when the biopolymer film matrix was comprehensively developed. Accordingly, it can be concluded that the feasibility of the biopolymer treatment will remain valid under the confining pressure conditions used in this study because the resisting force of the biopolymer-treated soil was higher than that in the untreated condition, regardless of the confining pressure.

• Applied Biological Chemistry
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• v.39 no.4
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• pp.274-281
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• 1996

To prepare edible skin gelatin of conger eel such as material fur quality improvement of surimi gel, the defatted skin was limed with 1% calcium hydroxide at $5^{\circ}C$ for 2 days, washed thoroughly with tap water, extracted with 8 volumes of distilled water to dehydrated skin for 2 hours at $50^{\circ}C$. The gelatin extract was centrifuged, filtered and then passed through anion(Amberlite 200C) and cation (Amberlite IR 900) resins. The purified gelatin solution was evaporated and dried by hot-air blast$(40^{\circ}C)$. The gelatin prepared by above condition had the highest quality as revealed by physical property values i.e. 240.5 g in gel strength, $28.0^{\circ}C$ in melting point and $28.0^{\circ}C$ in gelling point. Funtional property values were 56.8% in solubility, 1.8 ml/g in oil binding capacity, 55.0% in emulsifying capacity and 48.5% in emulsifying stability. jelly strength and senso교 evaluation of surimi gel from fish with red muscle were not improved by addition of emulsifying curd from conger eel skin gelatin as emulsifier. Therefore, the conger eel skin gelatin requires a suitable modification of functional group and improvement of processing operation to utilize as a material for quality Improvement of surimi gel.