• Journal of agriculture & life science
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• v.43 no.2
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• pp.31-38
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• 2009

The DNA sequencer is known to be more sensitive for the quality of template DNA, method of purification followed by sequencing reaction, and gel concentration. Therefore, we investigated optimal conditions for template preparation, purification, sequencing reaction, gel concentration, and injection medium. For plasmid prepara- tion, using chloroform instead of phenol improved the average read length from 532 bp to 684 bp. The addition of 2.5% DMSO sequencing PCR reaction resulted in 200 bp longer sequences. Purification using 50 mM EDTA and 0.6 M Sodium acetate(pH 8.0) presented 20 bp longer sequences than that using 50 mM EDTA(pH 8.0) and 0.6 M sodium acetate(pH 5.2). The injection for sequencing analysis using ABI formamide presented 90 bp longer sequences than that of using formamide deionized by resin. Moreover, there were 150 bp more readable sequences in 3.6% PAGE gel than in 4%. Consequently, it was concluded that an average of 700 bp per reaction with 85% accuracy can be obtained by the following optimal conditions: template preparation using chloroform, 2.5% DMSO, 50 mM EDTA and 0.6 M sodium acetate(pH 8.0), ABI formamide and 3.6% gel concentration.

• Journal of Crop Science and Biotechnology
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• v.11 no.4
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• pp.227-232
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• 2008

Drought stress is one of the major abiotic stresses in agriculture worldwide. We report here a proteomic approach to investigate the impact of post-fertilization drought on grain quality in rice seed endosperm (Oryza sativa cv. IR-64). Plants were stressed for 4 days at 3 days before heading. Total proteins of endosperm were extracted and separated by two-dimensional gel electrophoresis. Not many protein spots showed differential accumulation in drought-stressed samples. More than 400 protein spots were reproducibly detected, including three that were up-regulated and five down-regulated. Mass spectrometry analysis and database searching helped us to identify six spots representing different proteins. Functionally, the identified proteins were related to protein synthesis and carbohydrate metabolism, such as Granule-Bound Starch Synthase (GBSS, Wx protein), which is thought to play a very important role in starch biosynthesis and quality, a very crucial factor in determining rice grain quality.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.162-169
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• 2013

We determined the optimum pretreatment conditions such as pH and time for swelling duck feet and investigated the effects of the extracting method, such as water bath (WB), pressure cooker (PC), and microwave oven (MO), on quality characteristics of the duck feet gelatin for improving utilization of duck feet as a novel source of gelatin. The soaking solution of pH 1 among pH 1-14 with unit intervals was selected due to the highest yield. The quality characteristics of the gelatin tested were color, pH, gel strength, viscosity, and melting point. For the extracted gelatin with different methods, the CIE $L^*$, $a^*$ and $b^*$ values were in the following order: MO>PC>WB (p<0.05), WB>PC>MO (p<0.05) and PC>MO>WB (p<0.05), respectively. The gelatin extracted using WB showed the highest pH and that extracted using MO showed the lowest pH (p<0.05). The gel strength, viscosity, and melting point were the highest for MO (p<0.05). The gel strength and melting point were the lowest for PC (p<0.05). No significant difference was found in viscosity between the gelatins extracted using WB and PC (p>0.05). The quality characteristic of duck feet gelatin was affected by extracting methods, and MO extraction can be one of the effective methods for duck feet gelatin.

• The Journal of Korean Society for Radiation Therapy
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• v.19 no.1
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• pp.7-17
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• 2007

Purpose: As increasing complexity of modern radiotherapy technique, more developing dosimetry is required. Polymer gel dosimeters offer a wide range of potential applications with high resolution and assured quality in the thee-dimensional verification of complex dose distribution such as intensity-modulated radiotherapy (IMRT). The purpose of this study is to find the most sensitive and suitable gel as a dosimeter by varying its composition ratio and its condition such as temperature during manufacturing. Materials and Methods: Each polymer gel with various ratio of composition was irradiated with the same amount of photon beam accordingly. Various polymer gels were analyzed and compared using a dedicated software written in visual C++ which converts TE images to R2 map images. Their sensitivities to the photon beam depending on their composition ratio were investigated. Results: There is no dependence on beam energy nor dose rate, and calibration curve is linear. Conclusion: The polymer gel dosimeter developed by using anti-oxidant in this study proved to be suitable for dosimetry.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.1
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• pp.18-24
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• 2011

This study investigated the physicochemical and enzymatic properties of unmarketable cultured bastard halibut (Paralichthys olivaceus) of different weights as a potential source of surimi and surimi gel. The proximate composition of cultured bastard halibut of different weights did not differ significantly at P<0.05 (light weight (LBH) 400~500 g, medium weight (MBH) 600~800 g, and heavy weight (HBH) > 1,000 g). Compared to Alaska pollock muscle, the bastard halibut muscle had a 4% higher crude protein content and 6% lower moisture content. The collagen content of LBH bastard halibut muscle was 1.58 g/100 g, which was lower than or no different from bastard halibut weighing different amounts. Regardless of fish weight or pH, the enzymatic activities of crude fish extracts ranged from 0.34~0.48 U/mg for casein and hemoglobin, 11.0~12.7 U/mg for LeuPNA, 5.4~6.1 U/mg for ArgPNA, 2.3~2.9 U/mg for SAAPFNA, and 0.1~0.2 U/mg for BAPNA. The yield of surimi gel from LBH was 24.4%, which was similar to that from MBH and lower than that from HBH. The surimi gel from LBH was similar to that from HBH, while weaker than that from MBH. The surimi gel from LBH gel was stronger than grade SA gel from commercial Alaska pollock.

• International Journal of Advanced Culture Technology
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• v.8 no.3
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• pp.211-215
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• 2020

Currently, most of the chlorine dioxide gas is processed at the beginning of storage or distribution. It has the disadvantage of not being able to continuously process gas since there is no system that can continuously process it during the distribution process. Therefore, in order to minimize changes in freshness and quality during the distribution process of agrifood, there is a need for a sustained-release chlorine dioxide gas treatment technology that can be continuously released. Therefore, in this study, the film to be used was examined so that the chlorine dioxide gas can be continuously released for a certain period of time, the concentration of the reactant and the viscosity at the time of the reaction were determined, and a chlorine dioxide gas gel pack was manufactured using this optimal condition. In addition, the gel pack was used to measure the amount of chlorine dioxide gas released and the sterilization effect of food poisoning bacteria.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2018.05a
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• pp.230-231
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• 2018

Recently, the danger for radioactive materials has become a hot topic. Beginning with the Chernobyl nuclear accident in 1996, in 2011, the Fukushima nuclear power plant in Japan suffered major damage such as large-scale casualties and radioactive dangerous area selection. Concerns about leakage of radioactive materials due to recent earthquakes have been deepening in Korea, such as Wolsong Nuclear Power Plant in Gyeongju, and there is a growing interest in the safety of radioactive materials through the media and the media. However, the route to exposure to radioactive materials is not limited to these large-scale nuclear accidents. Typical examples of this are radioactive substances exposed in daily life. In the case of radon gas, the danger is being revealed through current events programs and news, and natural radiation exposure is attracting attention.

• 한국정보디스플레이학회:학술대회논문집
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• 2007.08a
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• pp.733-736
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• 2007

We have proposed novel bonding technique of substrates for developing the flexible LCD with high quality. The gel type mixture of agarose and UV curable epoxy developed to obtain tight bonding ability and enhanced electro-optical characteristic simultaneously. This technique can be used to roll-to-roll process for fabricating the flexible LCDs.

• Preventive Nutrition and Food Science
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• v.7 no.4
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• pp.432-436
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• 2002

A proteomic map of Hanwoo loin was obtained using 2-D SDS-PAGE and mass spectrometric analysis: 27 bovine proteins plus 2 proteins having similarities to other mammal proteins out of 52 proteins analyzed. The identified proteins consisted of 50 % basic house keeping proteins involved in metabolism, 30% muscle proteins, and other miscellaneous proteins. Many proteins on the 2-D gel with different molecular weights and isoelectric points were identified as same proteins due to posttranslational modification. As many of the identified house keeping proteins showed the high sequence similarities to other mammal equivalent proteins, searching the mammal databases could confirm the annotation. The preliminary identification of the proteome in bovine loin tissue could reveal the functions of proteins at over 50 % of chance with high fidelities. Using the established loin proteome map, proteomic difference between 1 yr and 2 yr Hanwoo loin tissues were compared on 2D gel. Regardless of the difficulty normalizing protein concentrations and sample-to-sample variations, three unidentified proteins and myoglobin were selected as up-regulated proteins during the fat deposition period. This study contributes to a move thorough and holistic understanding of beef meat, helping to build the basis for future identification of new markers for good quality meat.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.415-422
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• 2014

Duck feet gelatin (DFG) gel was added as a fat replacer to low-fat frankfurters and the effect of DFG on physicochemical, textural, and sensory characteristics of low-fat frankfurters was evaluated. DFG gel was prepared with a 20% duck feet gelatin concentration (w/w). Adding DFG decreased lightness and increased yellowness of the low-fat frankfurters (p<0.05). However, DFG did not affect redness of low-fat frankfurters (p>0.05). The statistical results indicated that adding DFG improved cooking yield of low-fat frankfurters (p<0.05). In addition, replacing pork back fat with DFG resulted in increased moisture content, protein content, and ash content of low-fat frankfurters, and the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel had the highest moisture content and lowest fat content (p<0.05). Adding of DFG increased all textural parameters including hardness, springiness, cohesiveness, chewiness, and gumminess of low-fat frankfurters (p<0.05). In terms of sensory properties, the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel showed similar satisfaction scores for the flavor, tenderness, juiciness, and overall acceptance when compared to the regular frankfurters (20% back fat). Therefore, our results suggest that DFG could be an effective novel source, as a fat replacer, for manufacturing of low-fat frankfurters.