• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.663-668
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• 2000

To develop natural intermediate flavoring substances, optimal processing conditions and qualities for two stage enzyme hydrolysate (TSEH) from low-utilized small longfinned squid were investigated. The optimal conditions for TSEH method were found as digestion with Alcalase (0.2% w/w-sample, pH 8.0) at 55$^{\circ}C$ 3 hours at the 1st stage and with Neutrase (exo-peptidase, 0.2% w/w-sample, pH 6.0) at 45$^{\circ}C$ for 2~3 hours at the 2nd stage. Among the method of water extract, autolytic extract and various kinds yields, transparency and organoleptic taste. From the results of chemical experiments and sensory evaluation, longfinned squid TSEH is flavorable as the natural intermediate taste-active substances for fisheries products such as soup base, squid-taste pasty and snacks.

• Analytical Science and Technology
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• v.13 no.6
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• pp.766-774
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• 2000

The major and trace constituents of Mongolian chromite were analyzed by ICP-AES. The dissolution procedures, mixed acid ($HClO_4+H_3PO_4$) digestion and fusion with $Na_2O_2$ flux, have been studied to dissolve the chromite. The optimum dissolution method was found to be a fusion with $Na_2O_2$ flux. The effect of large amount of Na on major and trace constituents was examined when these elements were determined by ICP-AES. There was no effect on major elements at a concentration of Na 250 mg/L solution. The emission intensity of trace constituents containing Na 1,250 mg/L decreased to 1.0-5.2% according to elements and wavelengths. The result of this method was compared with that of neutron activation analysis (NAA) to confirm the accuracy of this procedure. The results between two methods were in a good agreement within less than 5% for $Al_2O_3$, $Cr_2O_3$, MgO and -20 to 8% for Co, Mn, V, Zn, respectively.

• Analytical Science and Technology
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• v.23 no.2
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• pp.196-204
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• 2010

In this study, the following concentrations of some PAHs (Polycyclic Aromatic Hydrocarbons) were investigated; [benzo(a)anthracene, chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, dibenzo(a,h)anthracene, benzo(g,h,i)perylene, indeno(1,2,3-c,d)pyrene] in processed foods (n=165) and cooked meats (n=45) and established the analytical method by characteristics of processed foods. The methodology involved extraction (alkali digestion, liquid-liquid extraction, microwave extraction), clean-up on Sep-Pak Florisil Cartridges and determination by HPLC/FLD (High Performance Liquid Chromatography/Fluorescence Detector). The recovery of overall method for 8 PAHs spiked into these products ranged from 92 to 103%. The mean level of detected foods was found to be benzo(b)fluoranthene $0.9\;{\mu}g/kg$ in smoked salmon, benzo(b)fluoranthene $1.0\;{\mu}g/kg$, benzo(k)fluoranthene $0.3\;{\mu}g/kg$, benzo(a)pyrene $0.9\;{\mu}g/kg$ in dried banana, benzo(b)fluoranthene $0.2\;{\mu}g/kg$, benzo(k)fluoranthene $0.1\;{\mu}g/kg$, benzo(a)pyrene $0.2\;{\mu}g/kg$ in smoked chicken, benzo(b)fluoranthene $1.3\;{\mu}g/kg$, benzo(k)fluoranthene $0.3\;{\mu}g/kg$, benzo(a)pyrene $0.9\;{\mu}g/kg$ in charcoal grilled pork, respectively.

• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1033-1044
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• 2015

During the Joseon period, kimchi was mostly made by heating the ingredients. Since salt was pricey at the time, in order to save salt and time, people used a method that involved destroying the cell wall by heating the vegetables. However, this method is no longer passed down. Thus, in this paper, we re-discovered how kimchi was made through heating while analyzing the recipes for kimchi during the Joseon period. There were 27 kinds of kimchi made through blanching. To keep the vegetables from becoming soggy, 2 kinds of kimchi were made by putting the ingredients in potassium aluminum sulfate water and 3 kinds were made through blanching the ingredients in limewater. There were 7 kinds of kimchi made by heating in vinegar, 5 kinds by boiling the ingredients, 6 kinds by stir-frying the ingredients, 2 kinds by stir-frying the ingredients with salt, and 3 kinds by steaming the ingredients. In order to eradicate unwanted germs, leaving only Lactobacillus, 25 kinds of kimchi were made by draining the boiled mixture. A total of 17 kinds of kimchi were made by heating the kimchi pot with compost including that of horses. For elders with weak teeth and poor digestion, 7 kinds of kimchi were made after heating, including 3 kinds of sukkkakdugi (cubed radish kimchi made with boiled radish). 3 kinds of chaekimchi (julienned kimchi) and 3 kinds of chaekkakdugi (kimchi with julienned radish) for elders existed as well.

• Journal of Microbiology and Biotechnology
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• v.27 no.2
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• pp.321-334
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• 2017

Process surveillance within agricultural biogas plants (BGPs) was concurrently studied by high-throughput 16S rRNA gene amplicon sequencing and an optimized quantitative microscopic fingerprinting (QMF) technique. In contrast to 16S rRNA gene amplicons, digitalized microscopy is a rapid and cost-effective method that facilitates enumeration and morphological differentiation of the most significant groups of methanogens regarding their shape and characteristic autofluorescent factor 420. Moreover, the fluorescence signal mirrors cell vitality. In this study, four different BGPs were investigated. The results indicated stable process performance in the mesophilic BGPs and in the thermophilic reactor. Bacterial subcommunity characterization revealed significant differences between the four BGPs. Most remarkably, the genera Defluviitoga and Halocella dominated the thermophilic bacterial subcommunity, whereas members of another taxon, Syntrophaceticus, were found to be abundant in the mesophilic BGP. The domain Archaea was dominated by the genus Methanoculleus in all four BGPs, followed by Methanosaeta in BGP1 and BGP3. In contrast, Methanothermobacter members were highly abundant in the thermophilic BGP4. Furthermore, a high consistency between the sequencing approach and the QMF method was shown, especially for the thermophilic BGP. The differences elucidated that using this biphasic approach for mesophilic BGPs provided novel insights regarding disaggregated single cells of Methanosarcina and Methanosaeta species. Both dominated the archaeal subcommunity and replaced coccoid Methanoculleus members belonging to the same group of Methanomicrobiales that have been frequently observed in similar BGPs. This work demonstrates that combining QMF and 16S rRNA gene amplicon sequencing is a complementary strategy to describe archaeal community structures within biogas processes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1195-1204
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• 2017

This study was designed to determine the effects of three cooking methods, boiling, microwave, and steaming, on elemental compositions of green pumpkin, zucchini, and sweet and ripened pumpkin. The cooking methods were carried out at 3, 5, and 10 min. The samples were then dried, crushed, and decomposed by microwave-assisted digestion method. Macro elements were analyzed by Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES), whereas ICP-Mass Spectrometer (ICP-MS) was used for micro elements determination. From the results, macro elements were present in the order of K, P, Ca, Mg, S, Fe, Zn, and Na in all analyzed pumpkins. Among micro elements, Mn, Cu, Rb, and Ba, were present at high levels. For the effects of cooking methods, boiling significantly reduced the concentrations of elements. Cooking time affected concentrations of elements in the same manner with large differences between elemental contents in samples cooked for 5 and 10 min. Regarding micro elements contents, both effects were not significant. Similar elemental compositions with different concentration levels in all pumpkin types were observed. Green pumpkin and ripened pumpkin showed high retention rates of inorganic components upon steaming, and zucchini and sweet pumpkin showed high retention rates upon microwave cooking. Conclusively, cooking method and time affect amounts of residual inorganic ingredients in pumpkin.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.145-148
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• 2015

According to the Korea Food Additives Code, sodium metasilicate is permitted for use as a filtering agent for edible oils and fats. Sodium metasilicate is currently used as a food additives to increase the weight of shark fins. In this study, we developed an analytical method to quantify sodium metasilicate in food. Sodium metasilicate content was estimated by measuring the moisture content, pH and silicon content of shark fins. Silicon content was analyzed using inductively coupled plasma-optical emission spectrometry (ICP-OES) following microwave-assisted digestion with $HNO_3$ (65%) and $H_2O_2$ (30%). Shark fin total silicon content was $7.17{\pm}8.92mg/kg$, while the soluble silicon content was $2.34{\pm}3.80mg/kg$. After soaking raw shark fin in an aqueous solution of sodium metasilicate, fin weight, pH and silicon content were measured. These results would be used as the basic information for shark fins safety management.

• Journal of Life Science
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• v.21 no.1
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• pp.155-158
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• 2011

Uncoupling protein (UCP) 3 has a number of proposed roles in the regulation of fatty acid metabolism. A number of polymorphisms in the human UCP3 gene have been identified, and the correlation with obesity related phenotypes evaluated. The objective of this study was to identify SNP in porcine UCP3 gene and to investigate the effect of the SNP on economic traits. The sequencing analysis method was used to identify nucleotide polymorphisms at position 1405 bp (Genebank accession No : AY739704) in porcine UCP3 gene. The SNP (G150R), located in the exon 3, changed the amino acid to glycine (GGG) from arginine (AGG). This G150R showed three genotypes - GG, GR and RR - by digestion with the restriction enzyme Sma Ⅰ using the PCR-RFLP method. The G150R showed significant effects only on back fat (P<0.05). Animals with the genotype GG had significantly higher back fat thickness (1.358 cm) than animals with the genotype GR (1.288 cm, P<0.05) and RR (1.286 cm, P<0.05). However, the genotypes had no significant association with ADG and days to 90kg. According to results of this study, a G allele of the G150R was found to have a significant effect on back fat thickness. It will be possible to use SNP markers on selected pigs to improve backfat thickness, an important economic trait.

• Analytical Science and Technology
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• v.21 no.6
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• pp.480-486
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• 2008

This paper reports on the monitoring results of some heavy metals (Pb, Cd, As and Hg) in oriental mineral medicines. Levels of Pb, Cd and As were determined using the acid digestion method and ICP-MS. Hg levels were determined using the gold amalgamation method and Automatic mercury analyzer (AMA). The results indicated that, in the case of Pb, 25.81% (24 cases) of the samples were over MRL (5 mg/kg). Pb levels in Calamina, Pumex, and Cinnabaris exceeded MRL (5 mg/kg). In the case of Cd, 9.68% (17cases) of the samples were over MRL (0.3 mg/kg). Cd levels in Calamina, Pumex and Cinnabaris were exceeded MRL (0.3 mg/kg). In case of As, 24.73% (23 cases) of samples exceeded MRL (3 mg/kg). As levels in Calamina, Lithargyrum, Vermilionum, Cinnabaris and Chalcocitum exceeded MRL (3 mg/kg). In the case of Hg, it was shown that the 76.34% (78 cases) of the samples exceeded MRL (0.2 mg/kg). Hg levels in almost all the samples exceeded MRL (0.2 mg/kg). These results led us to recommend that the domestic commercial law to be legislated to ensure the quality estimation and safety of oriental mineral medicines.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.6 no.4
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• pp.21-28
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• 1986

Conversion of anaerobic mesophilic digestion to thermophilic range has been investigated using a synthetic sludge. When temperature was raised at a rate of 2, 1, and $0.5^{\circ}C$ per day with continuous feeding, a lower reaction rate was observed with a high rate of temperature change. Although methane fermentation ceased completely for an digesters at thermophilic temperature, acid fermentation continued. Methane fermentation was never achieved even with neutralization during 6 months of resting. The methane formers were completely inactivated by the temperature shock and accumulation of volatile acids due to continuous feeding, while the acid formers lost biological activity quickly, but gradually acclimated to a high temperature. When temperature was raised without feeding, successful thermophilic digestion was achieved with 1 day of resting at thermophilic temperature at a rate of $1^{\circ}C$ per day, and also achieved with 20 days of resting at a direct increase. Conversion to a thermophilic range is easily achieved with resting. A short period of resting is required at a low rate of temperature increase, while a long period of resting enough to balance methane formers with acid fermers makes a conversion possile when temperature is raised at a high rate. Soured thermophilic digesters were recovered after seeding of mesophilic sludges, and sludge seeding could be a good method of start-up, conversion, or recovery of a thermophilic digester. Significant amount of thermophiles seemed to be present in the mesophilic digesters.