• The Journal of the Korean dental association
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• v.54 no.7
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• pp.521-528
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• 2016

Purpose: The aim of this study was to evaluate the erosive potential of several fruit-flavored liquors marketed in Korea by measuring pH, titratable acidity, and variations in pH utilizing an ISO method. Materials and Methods: Six fruit-flavored liquors were investigated. An orange juice and three kinds of soju were selected as the control beverage. The pH and titratable acidity of the beverages were determined by 1 M NaOH until the pH 5.5 and 7.0 (recorded as $TA_{5.5}$ and $TA_{7.0}$, respectively). All measurements were performed in triplicate. The process of ISO 28888 was used for measurement of the pH variation (${\Delta}pH$) using an under-saturated hydroxyapatite solution (screening solution) and determining the difference between the initial and final pH of the screening solution. The average ${\Delta}pH$ was determined based on 4 measurements. Results: All the fruit-flavored liquors tested in this study showed a pH lower than the critical pH for dental erosion (4.5). The average pH of the fruit-flavored liquors was 2.77 and was also lower than the pH of the soju and an orange juice (control drinks). $TA_{5.5}$ and $TA_{7.0}$ values of the fruit-flavored liquors were 4.92ml and 7.13ml, respectively. The fruit-flavored liquors showed an erosive potential capable of damaging the enamel surfaces, whereas the orange juice had the highest titratable acidity. The changes in pH determined using the screening solution confirmed that the fruit-flavored liquors had erosive potential, with ${\Delta}pH$ value of 1.53. Conclusions: The fruit-flavored liquors tested in this study might have a strong potential to erode dental hard tissues.

• Biotechnology and Bioprocess Engineering:BBE
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• v.10 no.2
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• pp.109-114
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• 2005

Ion fluxes across the plasma membrane activated by 1 mM $Ce^{4+}$, cell apoptosis and taxol biosynthesis in suspension cultures of Taxus cusp/data were studied. The extracellular pH sharply decreased upon the addition of 1 mM $Ce^{4+}$, then increased gradually and exceeded the initial pH value over a time period of 12 h. The extracellular $Ca^{2+}$ concentration decreased within the first 3 h after the addition of $Ce^{4+}$, then gradually decreased to one third of initial value in control at about 72 h and remained unchanged afterwards. Experiments with an ion channel blocker and a $Ca^{2+}$-channel blocker indicated that the dynamic changes in extracellular pH and the $Ca^{2+}$ concentration resulted from the $Ce^{4+}$-induced activation of W uptake and $Ca^{2+}$ influx across the plasma membrane via ion channels. A pretreatment of the ion channel blocker initiated $Ce^{4+}$-treated cells to undergo necrosis, and the prior addition of the $Ca^{2+}$-channel blocker inhibited $Ce^{4+}$-induced taxol biosynthesis and apoptosis. It is thus inferred that W uptake is necessary for cells to survive a $Ce^{4+}$-caused acidic environment and is one of the mechanisms of $Ce^{4+}$-induced apoptosis. Furthermore, the $Ca^{2+}$ influx across the plasma membrane mediated both the $Ce^{4+}$-induced apoptosis and taxol biosynthesis.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.10
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• pp.1435-1439
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• 2005

Bacterio-mineral water (BMW) produced from manure has been known to exert a number of positive effects on animal production and odor control. An experiment was conducted to examine the effects of BMW produced from bio-reacted swine manure on in vitro gas production, cellulose degradation, microbial growth and fibrolytic enzyme activities of mixed rumen microorganisms. The five levels of 0, 0.001, 0.005, 0.01 and 1.0% BMW were supplemented into serum vials containing mixed rumen microorganisms. Incubations were carried out anaerobically at $39^{\circ}C$ without shaking for 0, 12, 24, 48, 72 and 96 h. There were no significant (p>0.05) differences among the treatments for the initial rate of gas production. At 72 h incubation, the gas production tended (p<0.1) to be increased by the 0.01 and 1.0% BMW treatments compared with control and the 0.001% BMW treatment. At the end of incubation (96 h), the sample supplemented with 0.01% BMW was higher (p<0.05) than control (0% BMW) in the gas production. The microbial growth rate was increased by all the BMW treatments, while 0.01% BMW was most effective in stimulating the growth rate. Although the addition of BMW on the filter paper DM degradation was not significantly influenced throughout the incubation period except the 48 h incubation, DM degradation tended to be increased by all BMW treatments compared with control. The addition of both 0.005 and 0.01% BMW highly increased (p<0.05) CMCase activity compared with control after 24 h and 48 h incubation, while at the 72 h incubation the 0.01% BMW addition only significantly increased (p<0.05). After 72 h incubation, the xylanase activity was significantly (p<0.05) increased with the addition of 1.0% BMW compared with the addition of 0.001 and 0.005% BMW, while at the other incubation times, the xylanase activity was not different among the treatments. In conclusion, the 0.01% BMW of supplementation level would be the suitable addition level to stimulate rumen fermentation increasing microbial growth and cellulose degradation.

• Journal of Animal Science and Technology
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• v.46 no.3
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• pp.325-334
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• 2004

Two experiments were conducted to investigate the effects of Animunin Powder${\circledR}$ supplementation on the growth perfonnance and blood components in nursery and growing pigs. In Exp. 1, ninety six pigs(initial mean live weights 27,6 ${\pm}$ 2.63kg) were randomly allocated into four treatments with six replications per each treatment. Four treatments were control(CON), control + 0.1% Antibiotics(AB), control + 0.1% Animunin Powder${\circledR}$(AM), and control + 0.1% Antibiotics + 0.1% Animunin Powder${\circledR}$(ABM). During 4 weeks experiment, ADG of pigs was significantly(p < 0.05) higher in ABM treatment compared with CON and AB treatments, Serum IgG concentration was higher(P < 0.05) in AM and ABM treatments than CON. Serum from treated pigs ABM had higher(P < 0.05) albumin concentration in comparison to CON and AB treatments. In addition, higher (p < 0.05) serum lymphocyte concentration was found in ABM treatment compared with CON and AM treatments. Digestibility of dry matter was higher(P < 0.05) in ABM treatment compared with AB and AM treatments. However, no statistical differences(P > 0.05) were found in total protein content of serum and crude protein digestibility of diets. In Exp. 2, seventy five pigs(initial mean live weights 40.22 ${\pm}$ 2.82kg) were randomly allocated into three treatments with 5 replicates per each treatment for 29 days. Three treatments were control(CON), control + 0.1% Animunin Powder${\circledR}$(AM1) and control + 0.2% Animunin Powder${\circledR}$(AM2). During the whole experiment, pigs fed AM1 and AM2 diets were shown higher ADG than pigs fed CON diet. The ADFI of AM1 diet is higher(P < 0.05) compared to that of CON diet. Serum IgG and albumin concentration of AM1 and AM2 treatments were greater than those of CON treatment(p < 0.05). Lymphocyte was highest for AM1 and lowest for CON, with intermediate for AM2(P < 0.05). In conclusion, Animunin Powder${\circledR}$ was effective for improving growth performance and to increase the concentrations of blood IgG, albumin, total protein and lymphocyte in nursery and growing pigs.

• Food Science and Preservation
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• v.7 no.3
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• pp.262-266
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• 2000

The rhizomes of Polygonatum odoratum(Dunggulle in korean name) have been used as a traditional medicine for a tonic, remedy of fevers of influenza, cough and lung trouble. In this experiment, water extract of Dunggulle was added in brewing korean traditional rice wine. Fermentation characteristics such as content of total acid, pH, temperature, total sugar and alcohol concentration were investigated during fermentation periods. Changes of fermentation characteristics were remarkable in the initial period(0~3 days), slow in the middle(4~6 days), and almost unchangeable in the final(7~10 days). Total acid content was remarkably increased during the initial period but slowly decreased afterward. As the content of Dunggulle extract is increased, total sugar content was slightly increased. At the first day of fermentation, total sugar content was 19.6% in control, 22.6, 23.3 and 25.6% in Dunggulle extract 2.5, 5.0 and 7.5% added group, respectively. In the initial period, content of alcohol in control was highest than in Dunggulle extract added group. The content of alcohol in 4 kinds of wine showed highest value at the sixth day and those of control and Dunggulle extract 2.5% were 16.0, 16.1%, respectively. Sensory evaluation in taste was not significantly different among control and Dunggulle extract added group.

• Clean Technology
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• v.16 no.4
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• pp.277-283
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• 2010

Eosin Y is used a colorant and dye but eosin Y is harmful toxic substance. In this study, the adsorption characteristics of granular activated carbon have been investigated for the adsorption of eosin dye dissolved in water. The effects of initial dye concentration, contact time, pH and temperature on adsorption of eosin by a fixed amount of activated carbon have been studied in batch adsorber and fixed bed. The adsorptivity of activated carbon for eosin Y were largely improved by pH control. When the pH was 3 in the sample, the eosin Y could be removed 99% of initial concentration (10 mg/L). The adsorption equilibrium data are successfully fitted to the Freundlich isotherm equation in the temperature range from 293 to 333 K. The estimated values of k and ${\beta}$ are 19.56-134.62, 0.442-0.678, respectively. The effects of the operation conditions of the fixed bed on the breakthrough curve were investigated. When the inlet eosin Y concentration is increased from 10 to 30 mg/L, the corresponding adsorption breaktime appears to decrease from 470 to 268 min at bed height of 3 cm and a constant flow rate of 2 g/min. When the initial eosin Y flow rate is increased from 1 to 3 g/min, the corresponding adsorption breaktime appears to decrease from 272 to 140 min at bed height of 3 cm and inlet concentration of 10 mg/L. Also, breaktime increased with increasing bed height at flow rate of 2 g/min and inlet concentration of 10 mg/L. And length of adsorption zone showed similar patterns.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.533-541
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• 2016

Effect of polyphenols-rich cacao extract (CE) on lipid hydrolysis by pancreatic lipase was investigated by pH-stat digestion. Two types of substrate (oil vs. emulsion) prepared from soybean oil and CE were studied as types I and II. In the case of type I, addition of CE did not show retardation of lipid hydrolysis, showing that pancreatic lipase was not inhibited. Final digestibility rate (${\Phi}$ max, %) and initial rate (mM/s) of the 24-h aged control (52.31%, 0.03 mM/s) were similar to those of the CE-added sample (58.88%, 0.03 mM/s). However, in the case of typeII, the hydrolysis rates of the control and CE-added emulsion showed distinct differences as aging time increased to 43 days, showing lower digestion in the CE-added emulsion than the control. After 43 days, ${\Phi}$ max values of the control and CE-added emulsion were 92.13% and 77.68%, respectively.

• Journal of agriculture & life science
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• v.51 no.4
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• pp.97-109
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• 2017

This study was conducted to investigate the effects of anti-inflammatory plant extracts on the in vitro rumen fermentation characteristics and methane emission. Anti-inflammatory plant extracts from Morus bombycis Koidz, Mallotus japonicus L., Morus alba L., Paulownia coreana Uyeki, Isodon japonicus Hara and Ginkgo biloba L. were used in the study. The ruminal fluid(5 mL), McDougall buffer(10 mL), timothy as a substrate(0.3 g) and each anti-inflammatory plant extract(5% of substrate) were dispensed anaerobically into 50mL serum bottle. The mixtures were incubated for 3, 9, 12, 24, 48 and 72h at $39^{\circ}C$ without shaking. Supplementation of the anti-inflammatory plant extracts did not effects characteristics(pH, digestibility of dry matter, glucose concentration, ammonia concentration, protein concentration, VFA) on rumen fermentation. Total gas was showed a different pattern depending on treatments. Carbon dioxide was significantly(p<0.05) higher in Morus alba and Isodon japonicus than in control at 48h. Methane was significantly(p<0.05) lower in treatment than in control at initial fermentation. However the more incubation time was increased, the more methane emission was higher in treatment than in control. The concentrations of polyphenol and flavonoid were higher in Ginkgo biloba. In conclusion, supplementation of the anti-inflammatory plant extracts did not effect on rumen fermentation and methane emission was decreased in initial fermentation.

• Korean Journal of Food Science and Technology
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• v.18 no.1
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• pp.71-76
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• 1986

Changes in pH, titratable acidity, some organic acids and brix of the strawberry stored at the different levels of $CO_2$, in air were measured. The changing trends in pH and the acidity of the strawberries were not clear among the storage treatments, and pH of the strawberries in all the treatments was increased(r=0.9615) by contrast to decrease in the acidity(r=-0.8483). Ascorbic acid content of the strawberries at control lot was higher than the contents of the CA stored for the initial 2 weeks after storage. This trend was reversed after that period and the strawberries in air with 30% $CO_2$, showed the highest retention rate, 28% of the initial content after 5 weeks. Among the analyzed organic acids, malic acid was gradually decreased in all the treatments during storage and the decreasing rates of the strawberries in air with 30% $CO_2$, was somewhat stupider than those in the others. Pyruvic acid was reduced in the control lot during storage but drastically increased in the strawberries stored at the CA storage conditions between the 2nd and the 3rd week after storage, and then it was decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.4
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• pp.606-612
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• 1995

Three different Oyijangachi(Kochujang, Doenjang and Ganjang) have been prepared by traditional method. Cucumbers have been dipped in six different solutions for 48 hrs. After dipping, the cucumbers have been aged in Kochujang, Doenjang and Ganjang for 30 days. The acidity, pH, salt content and sensory evaluation of the cucumbers which were treated by six different solutions has measured. Moisture content of fresh cucumber was 95%, and the moisture content of Kochujang, Doenjang and Ganjang of Oyijangachi was 66.78%, 76.94% and 81.33%, respectively, after 30 days of aging. Protein content fo Kochujang, Doenjang and Ganjang of Oyijangachi increased 57%, 258% and 197%, respectively, after 30 days of aging when they compared with fresh cucumber(control). Initial acidity of Oyijangachi of cucumbers which were treated with solution 1~5 at 0 day were between 0.49 and 0.56 and increased during aging. Initial acidity of Oyijangachi treated with solution 6 was 1.84 which was low because 1% of acetic acid was added and acidity increased during aging. The pH of Kochujang, Doenjang, and Ganjang of Oyijangachi decreased 4.37, 3.98 and 4.61, respectively, after 30 days aging. Salt content of Oyijangachi dipped in various salt solutions increased as the salt content of the solution increased. Salt content of three Oyijangachi increased drastically during 0~5 days of aging and slowly increase between 5~30 days of aging. The taste and smell of Kochujang Oyijangachi were highest as treated wih 12% NaCl solution(treatment 4) and the color was highest when the Oyijangachi was treated with solution 1. The taste, smell and color of Doenjang Oyijangachi were highest as treated with 12% NaCl solution plus CaCl2(treatment 5). It was observed that the firmness of Oyijangachi was generally higher as the cucumber treated.