• Applied Biological Chemistry
• /
• v.24 no.1
• /
• pp.50-58
• /
• 1981

The influence of high temperature storage on the chemical composition and color intensity of the concentrated red ginseng extract(RGE) was investigated. The concentrated RGE was prepared by extraction of red ginseng tails with water and concentrated under reduced pressure. Changes in free sugars, saponin patterns and brown color intensity were measured during 96 hours of heat treatment at various temperature. A decrease in the contents of glucose, fructose and sucrose was resulted as the brown color intensity increased during the storage. The sugar contents and color intensity showed rapid initial change followed by slowing down at higher temperature. A significant relationship was found between sugar content and browning rate. The saponin pattern measured by high performance liquid chromatography, particularly in the region of protopanaxtriol, was also affected significantly. The peak heights of ginsenoside -Re and $-Rg_1$ were decreased while those of ginsenoside $-Rg_2$ and -Rh group were increased.

• Journal of Chitin and Chitosan
• /
• v.23 no.4
• /
• pp.244-255
• /
• 2018

Natural extract in liquid phase was adjusted to 0, 0.25, 0.5, 1, 2, and 4% concentration to check microbial changes and to measure 4, 8, $12^{\circ}C$ for refrigeration temperature. In the case of grapefruit extract, the microbial safety was maintained at all the concentrations at $4^{\circ}C$ storage, but the antimicrobial activity was maintained at $12^{\circ}C$ storage and at $8^{\circ}C$ and 21 days storage. In the case of grape seed extract, only the 4% of the culture at $8^{\circ}C$ satisfied the requirement of safety of food distribution for the last 21 days, and the safety criterion was satisfied only at 4% concentration at $12^{\circ}C$ for 18 days. Complex Scutellaria baicalensis extract showed the total number of microbial cells treated by concentration. It was confirmed that microbial flow safety was maintained at low temperature ($4^{\circ}C$). However, at $8^{\circ}C$ and $12^{\circ}C$, Exceeded the distribution limit. When polylysine was applied to brown rice cake, it showed activity in all groups except $4^{\circ}C$, but these properties were not observed at $8^{\circ}C$ and $12^{\circ}C$. At a concentration of 0.5% or more of chitosan, the growth of the microorganism is suppressed by the 21st day very stably, and a similar tendency is observed at 8 and $12^{\circ}C$, so that it may be an antimicrobial material that inhibits microorganisms. At the first day, the distribution standards for general bacterial counts were exceeded.Ethyl-pyruvate showed that microorganism safety was maintained at $4^{\circ}C$ and 1% concentration, and food safety was stable even at 2 or 4%. Glycine showed very good and stable distribution stability at $4^{\circ}C$. However, at $8^{\circ}C$ and $12^{\circ}C$, the shelf life of 14 days could not be maintained as with the addition of other antimicrobial active substances.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.18 no.3
• /
• pp.195-205
• /
• 1985

As a part of investigation to use the Anatrctic krill, Euphausia superba, more effectively as a food source, processing conditions, utilizations and storage stability of krill paste (intermediate product of krill) were examined and also chemical compositions of krill paste were analyzed. Frozen raw krill was chopped, agitated with $25\%$ of water to the minced krill and then centrifuged to separate the liquid fraction from the residue. This liquid fraction was heated at $98^{\circ}C$ for 20 min. to coagulate the proteins of krill, and it was filtered to separate the protein fraction. Krill paste was prepared with grinding the protein fraction, adding $0.2\%$ of polyphosphate and $0.3\%$ of sodium erythorbate to the krill paste for enhancing of functional properties and quality stability. The krill paste was packed in a carton box, and then stored at $-30^{\circ}C$. Chemical compositions of krill paste were as follows : moisture $78\%$, crude protein $12.9\%$, crude lipid $5.9\%$, and the contents of hazardous elements of krill paste as Hg 0.001 ppm, Cd 1.15 ppm, Zn 9.1 ppm, Pb 0.63 ppm and Cu 11.38ppm were safe for food. The amino acid compositions of krill paste showed relatively high amount of taurine, glutamic acid, aspartic acid, leucine, lysine and arginine, which occupied $55\%$ of total amino acid and also taurine, lysine, glycine, arginine and proline were occupied $65\%$ of total free amino acid. Fatty acid compositions of krill paste consist of $32.4\%$ of saturated fatty acid, $29.6\%$ of monoenoic acid and $38.0\%$ of polyenoic acid, and major fatty acids of product were eicosapentaenoic acid ($17.8\%$), oleic acid ($16.9\%$), palmitic acid ($15.3\%$), myristic acid ($8.7\%$) and docosahexaenoic acid ($8.4\%$). In case of procssing of fish sausage as one of experiment for krill paste use, Alaska pollack fish meat paste could be substituted with the krill paste up to $30\%$ without any significant defect in taste and texture of fish sausage, and the color of fish sausage could be maintained by the color of krill paste. Judging from the results of chemical and microbial experiments during frozen storage, the quality of krill paste could be preserved in good condition for 100 days at $-39^{\circ}C$.

• Clinical and Experimental Reproductive Medicine
• /
• v.27 no.4
• /
• pp.367-372
• /
• 2000

Objective: This study was performed to evaluate whether vitrification method could be used for the cryopreservation of human blastocysts derived from IVF program. Methods: Surplus embryos were obtained from consented IVF patients. Controlled ovarian hyperstimulation was done with midluteal GnRH agonist, gonadotropin and hCG. After oocyte retrieval and insemination, fresh embryo transfer was done at $4{\sim}8$ cell stage. The surplus embryos after ET were cultured in blastocyst medium up to 6 days after oocyte retrieval. Obtained blastocysts were cryopreserved with our vitrification method. Blastocysts were exposed to 1.5 Methylene glycol (EG) in phosphate buffered saline (PBS) for 2.5 minutes, followed by 5.5 M EG plus 1 M sucrose for 20 seconds. Then 1 to 3 blastocysts were mounted on electron microscope (EM) grid and the grid was plunged into liquid nitrogen for storage. For thawing, blastocyst-containing EM grids were sequentially transferred in 1.0 M, 0.5 M, 0.25 M, 0.125 M and 0 M sucrose solution at the intervals of2.5 minutes. And blastocysts were cultured for about 6 hours and only re-expanded blastocysts were transferred to uterus of the patients on 4 to 5 days after ovulation in natural cycle or on 18 to 19 day of artificial cycle. Results: From Oct. 1998 to Jul. 1999, 34 patients were agreed to participate in this study. The mean age and duration of infertility of the patients were 31.6 years and 4.1 years, respectively. Among 34 cycles. replacements could be done in 20 cycles (58.8%). A total 93 blastocysts were thawed and 48 (51.6%) of them survived. Thirty-eight blastocysts, mean 1.9 embryos per patient, were transferred, resulting in 5 clinical pregnancies which consisted of 1 triplet, 2 sets of twins and 2 singleton pregnancies. The pregnancy rate per transfer was 25% and implantation rate was 23.6%. Five patients delivered 7 healthy babies including 2 sets of twins at term. Conclusion: Successful pregnancies and deliveries were established after transfer of vitrified human blastocysts. Vitrification using ethylene glycol as cryoprotectant and electron microscope grid is a rapid and simple method that can be effectively applied for the cryopreservation of human blastocysts.

• Transactions of the Korean Society of Mechanical Engineers B
• /
• v.37 no.8
• /
• pp.717-724
• /
• 2013

Urea-SCR technology is known as one of the powerful NOx reduction systems for vehicles as well as stationary applications. For its consistent and reliable operation in vehicle applications, however, the freezing and melting of the urea solution in cold environments have to be resolved. In this study, therefore, a numerical study of three-dimensional unsteady problems was analyzed to understand the urea freezing and heating phenomena and heat transfer characteristics in terms of urea liquid volume fraction, temperature profiles, and phase change behavior in urea solutions with time by using the commercial software Fluent 6.3. As a result, it was found that the freezing phenomenon proceeds with a phase change from the tank wall to the center, whereas the melting phenomenon occurs faster in the upper part of the storage tank by natural convection and in the adjacent part of the coolant pipe than in other parts. Furthermore, approximately 190 s were required to obtain 1L of urea solution using a 4-coiled coolant heater under conditions of $70^{\circ}C$ and 200 L/h.

• Journal of Environmental Health Sciences
• /
• v.46 no.4
• /
• pp.423-432
• /
• 2020

Objectives: In this study, we analyzed the current state of delivery containers and packages and established handling guidelines to safely transport delivery containers and packages for use in research, testing, and examination reagents. Methods: Handling guidelines were revised in such categories as maintenance of the handling facilities, storage, loading and unloading, containers and packages, transportation, etc. In addition, we analyzed the current state of domestic sales for hazardous chemicals used for research, testing, and examination reagents, and investigated the handling guidelines related to delivery transportation in the USA, EU, and Japan by chemical property. Results: There are 6,160 companies selling hazardous chemicals. Among them, the 476 companies selling reagents for use in research, testing, and examination were investigated. Total amounts handled reached 425,000 tons, contributing to 0.2% of the total. For delivery transportation, internal containers and packaging was specified for chemical properties as follows: within 1 L for flammable gas, within 5 L for flammable liquid, and within 18 L for others. In addition, the maximum size of the outer package was set within 130 cm for total length, width, and height, and no dimension of the packaging could exceed 60 cm. Sixty-four hazardous chemicals with explosiveness or acute inhalation toxicity were prohibited for delivery transportation. Conclusion: Specified handling guidelines for inner and outer containers as well as packaging were regulated for delivery transportation of hazardous chemicals used for reagents. In addition, 64 hazardous chemicals were prohibited for delivery transportation. These are designed to prevent transportation accidents involving hazardous chemicals for reagents and thus protect the safety and health of transporters who handle hazardous chemicals.

• Korean Chemical Engineering Research
• /
• v.49 no.3
• /
• pp.367-371
• /
• 2011

TBAB (tetra-n-butyl ammonium bromide) forms a semi-clathrate with water under atmospheric pressure conditions and recently has attracted great attention due to its usage as a thermodynamic promoter in gas storage and separation process using gas hydrate formation. In this study, we measured the three-phase (hydrate (H) - liquid water ($L_{w}$)-vapor (V)) equilibria of the ternary $CH_{4}$+TBAB+water and $CO_{2}$+TBAB+water mixtures at the TBAB concentrations of 5 and 32 wt% to investigate promoting characteristics of TBAB. The greater promotion effect of TBAB was observed at 32 wt% than at 5 wt%. This result was in good agreement with that from pure TBAB semi-clathrate phase diagram under atmospheric pressure conditions. Through $^{13}C$ NMR analysis of the $CH_{4}$+TBAB semi-clathrate, it was found that $CH_{4}$ molecules are enclathrated in the cages of the double semi-clathrate and the position of resonance peak from encaged $CH_{4}$ molocules in the double semi-clathrate is the same as that from encaged $CH_{4}$ molocules in the pure $CH_{4}$ hydrate of structure I.

• Journal of Food Hygiene and Safety
• /
• v.23 no.2
• /
• pp.108-112
• /
• 2008

A survey of total aflatoxin levels was conducted on 158 samples (nuts, fermented foods and their processed products) collected in local markets in Gyeonggi-do and Domestic Internet Site. The total aflatoxins were quantified by the immunoaffinity column clean-up method followed by high performance liquid chromatography (HPLC)-fluorescence detector (FLD). Aflatoxins were found in 45(28.5%) samples including 34 nuts and nut products, 7 soybean pastes, 1 meju, 1 bean product and 2 corn snacks with a range of $0.02{\sim}3.96\;{\mu}g/kg$. These results show that the contamination level of aflatoxin in foods consumed in Korea is low compared with the standard in Korea Food Code($10\;{\mu}g/kg$ as aflatoxin $B_1$). Aflatoxin $B_1$ content was increased in peanuts and com snacks during storage but it was decreased in doenjang (soybean paste).

• Clinical and Experimental Reproductive Medicine
• /
• v.28 no.3
• /
• pp.191-198
• /
• 2001

Objective : This study was conducted to examine the effect of vitrification on the survival and in vitro development of mice 1-cell zygotes. Method: Effects of exposure to vitrification solution and vitrification, with different concentrations of the cryoprotectant solution, were examined. The 1-cell zygotes were also subjected to a slow freezing-thawing method to compare with vitrification method. Solution composed of ethylene glycol (6.0 M, 5.0 M, 4.0 M) and sucrose (1.0 M) were used as cryopropectant. The experiments employed the method loading the embryos on electron microscope grids. Results: I. The effects of exposure in vitrification solution. 1-cell zygotes were non-toxic at all concentrations of the vitrification solution showing the survival rate between 88.1% and 97.5%. Development into 2-cell was more successful in the higher concentrations of the vitrification solution. Therefore, higher concentrations of the vitirification solution do not seem to cause any problems in vitrification procedure. II. The effects of vitrification method. 1-cell zygotes showed the survival rate between 78.8% and 92.4%. The lowest and the highest survival rate was observed in the 6.0 M and 4.0 M vitrification solution, respectively. 2-cell development rates varied from 77.6% to 91.3%. Blastocyst development rate was shown highest in 5.0 M and the lowest in 4.0 M solution. Therefore, the highest 2-cell and blastocyst development rate was observed in 5.0 M solution. III. Comparison of vitrification and slow freezing-thawing method on 1-cell zygotes. This experiment showed that 1-cell zygotes had the highest survival and development rates in 5.0 M vitrification solution. Vitrified group of 1-cell zygotes, in the 5.0 M vitrification solution, were compared with the group processed in slow freezing-thawing method. The development rate into 2-cell and blastocyst as well as the survival rate were higher in the vitrified group than in the slowly freezed group. Conclusion: 1. The results demonstrate that the best cryoprotectant is a 5.0 M vitrification solution for 1-cell zygotes. 2. Vitrification method significantly increases the survival rate of the 1-cell zygote and its development into 2-cell and blastocyst. Equilibration and exposure time during the vitrification was remarkerbly short in this experiment. Total time, from the exposure to vitirification solution to storage in the liquid nitrogen, was taken only 90 seconds. In contrast, the slow freezing-thawing method have taken more than four hours. Taken together, we presume that the overall time used for the procedure contributes to the results as an important parameter. 3. The loading of 1-cell zygotes on the EM grid is technically more simple and takes less time than the straw or cryo vial method.

• Journal of Food Hygiene and Safety
• /
• v.21 no.2
• /
• pp.47-51
• /
• 2006

The formed acrylamide in many fried and baked starchy foods is in consequence of its formation during frying and preparation methods. Being acrylamide established to be a toxic substance, the implications to public health from amounts found in food are not clear. So this study was carried out to investigate the contents of acrylamide of French fries and snacks in addition to acrylamide formation in relation to water and lipid in foods. The raw materials of foods used in the experiments were wheat, potato, com and rice. The preparation of foods was modified in a little to raise the recovery ratio and contents of water and lipid were analyzed to the public food method. The contents of acrylamide were measured by the liquid chromatography tandem mass spectrometry. The average level of acrylamide produced in snacks is $236{\pm}322$ ppb and potato snacks came out the highest value at $521{\pm}403$ ppb in 104 snacks. The formation of acrylamide in fried food was found to depends on the composition of raw material not on water and lipid contents in food and not on storage period and temperature.