• Korean Journal of Food Science and Technology
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• v.52 no.2
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• pp.177-182
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• 2020

This study evaluated the effect of steam heating, gamma irradiation, and ultraviolet (UV) irradiation on microorganism reduction in order to determine an effective sterilization method for red pepper powder. The effect of each treatment on the reduction of thermoduric bacteria and total aerobic bacteria in red pepper powder were as follows: 10 kGy gamma irradiation, reduction of 4 log and 6 log CFU/g, respectively; 12 mW/㎠ UV irradiation (264 nm UV-C), reduction of less than 1 log CFU/g; steam heating at 120℃ for 40 s, reduction of approximately 2 log CFU/g. High-temperature short-time processing at 110℃ for 30 s reduced the total bacterial count in Gochujang solution from 5.70 log CFU/g to 2.26 log CFU/g; at 121℃, the solution was commercially sterile. Steam heating resulted in 1, 2, and 4 log microbial inactivation in garlic, onion, and pepper powder, respectively. Steam sterilization, which consumers prefer over other methods, may be an effective method for reducing microorganisms in spice powders, including those in red pepper powder.

• Journal of Food Hygiene and Safety
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• v.21 no.3
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• pp.189-195
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• 2006

This research was designed to evaluate the nutritional an microbiol quality assessment of Chungmukimbab purchased from market in Tongyeoung area. Contents of calories, calcium, iron, thiamin and riboflavin in ordinary kimbab and Chungmukimbab were lower than the recommended levels of Korean adult men. So, We suggested that a fruit, beverage and ffod stuff were supplemented to maintain nutritional balance. Total aerobic bacteria and coliform group of just prepared ordinary kimbab and Chungmukimbab samples from market were not significantly different, showing approximately $5.50{\pm}0.38 log_{10} CFU/g,\;2.10{\pm}0.47log_{10}MPN/100g$ in ordinary kimbab, $5.61{\pm}0.42log_{10}CFU/g,\;1.75{\pm}0.34 log_{10} MPN/100g$ in Chungmukimbab, respectively. Total aerobic bacteria of law ingredients of chungmukimbab sample were 3 to $4 log_{10}CFU/g$ in kimbab, seasoning squid and radish roots kimchi, 4 to $5 log_{10}CFU/g$ in boiled fish paste. The coliform groups were 1 to $2 log_{10}$ MPN/100 g in kimbab, seasoning squid and radish roots kimchi, 2 to $3 log_{10}$ MPN/100g in boiled fish paste. Detection rate of E. coli and Staphylococcus aureus counts were 10.0, 12.5% in Chungmu-kimbab, 15.0, 10.0% in seasoning squid, 0, 10.0% in radish roots kimchi respectively, not detected in boiled fish paste samples. During storage at $15^{\circ}C$ for 24 hours, total aerobic counts and coliform groups in ordinary kimbab and Chungmukimbab were increased by the 1.94, $0.97log_{10}CFU/g$, 0.60, 0.72 log10 MPN/100g respectively. Total aerobic counts of Chungmukimbab ingredients increased $0.83{\sim}l.33 log_{10}CFU/g$ at different time

• Bulletin of the Korean Chemical Society
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• v.18 no.11
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• pp.1158-1161
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• 1997

The potentiometric methods have been used to determined the protonation constants (logKiH) for the synthesized 1,7,13-trioxa-4,10,16-triazacyclooctadecane-N,N',N''-tri(methylacetic acid) [N3O3-tri(methylacetic acid)] and the stability constants (logKML) of the complexes of divalent and trivalent metal ions with the ligand N3O3-tri(methylacetic acid). The protonation constants of N3O3-tri(methylacetic acid) were 9.70 for logK1H, 9.18 for logK2H, 7.27 for logK3H, 3.38 for logK4H, and 2.94 for logK5H. The stability constants for the complexes of divalent metal ions with N3O3-tri(methylacetic acid) were 10.39 for Co2+, 10.68 for Ni2+, 13.45 for Cu2+, and 13.00 for Zn2+. The order of the stability constants for the complexes of the divalent metal ions with N3O3-tri(methylacetic acid) was Co2+ < Ni2+ < Zn2+ < Cu2+. The stability constants for the complexes of trivalent metal ions with N3O3-tri(methylacetic acid) were 16.20 for Ce3+, 16.40 for Eu3+, 16.27 for Gd3+, and 15.80 for Yb3+. The results obtained in this study were compared to those obtained for similar ligands, 1,7-dioxa-4,10,13-triazacyclopentadecane-N,N',N"-tri(methylacetic acid) and 1,7,13-trioxa-4,10,16-triazacyclooctadecane-N,N',N"-triacetic acid, which have been previously reported.

• Journal of Food Hygiene and Safety
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• v.27 no.3
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• pp.295-300
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• 2012

The purpose of this study was to analyze microbiological hazards for plants, cultivation environments and personal hygiene of perilla leaf farms at the harvesting stage. Samples were collected from three perilla leaf farms(A, B, C) located in Gyeongnam, Korea and tested for sanitary indications, fungi and pathogenic bacteria(Escherichia coli O157:H7, Listeria monocytogens, Salmonella spp., Staphylococcus aureus and Bacillus cereus). As a result, total bacteria and coliform in perilla leaf were detected at the levels of 4.4~5.2 and 3.4~4.3 log CFU/g, respectively, but E. coli was not detected in all samples. Among the pathogenic bacteria, B. cereus(perilla leaf: 2.0~2.4 log CFU/g, stem: 1.4~2.1 log CFU/g, water: 0.7 log CFU/ml, soil: 4.2~5.0 log CFU/g, hands: 3.0 log CFU/ hand, gloves: 2.1~2.4 log CFU/100 $cm^2$, glothes: 1.5~2.8 log CFU/100 $cm^2$) and S. aureus(3.4 log CFU/hand) were detected in all samples and worker's hand from farm A, respectively. However, other pathogenic bacteria were not detected. This study demonstrates that perilla leaf at the harvesting stage was significantly contaminated with microbial hazards.

• Proceedings of the KIEE Conference
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• 2000.07c
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• pp.1605-1607
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• 2000

In this paper, the design of class AB BiCMOS log-domain filter for low-voltage and low-power was proposed. This filter is consist of a log-domain integrator using folded junctions with capacitor connected to emitter and it's class AB structure. A comparison between the proposed class AB BiCMOS log-domain filter and classical class A BiCMOS log-domain filter is drawn on the basis of SNR, THD and the frequency response. This comparison shows proposed filter are more than good SNR, THD and frequency characteristics than more class A log-domain filter for low voltage and low power.

• Journal of the Korea Society of Computer and Information
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• v.23 no.10
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• pp.11-21
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• 2018

In this paper we propose a novel log template discovery algorithm which achieves high quality of discovered log templates through iterative log filtering technique. Log templates are the static string pattern of logs that are used to produce actual logs by inserting variable values during runtime. Identifying individual logs into their template category correctly enables us to conduct automated analysis using state-of-the-art machine learning techniques. Our technique looks at the group of logs column-wise and filters the logs that have the value of the highest proportion. We repeat this process per each column until we are left with highly homogeneous set of logs that most likely belong to the same log template category. Then, we determine which column is the static part and which is the variable part by vertically comparing all the logs in the group. This process repeats until we have discovered all the templates from given logs. Also, during this process we discover the custom patterns such as ID formats that are unique to the application. This information helps us quickly identify such strings in the logs as variable parts thereby further increasing the accuracy of the discovered log templates. Existing solutions suffer from log templates being too general or too specific because of the inability to detect custom patterns. Through extensive evaluations we have learned that our proposed method achieves 2 to 20 times better accuracy.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.6
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• pp.1216-1221
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• 2012

This study is aimed to investigate microbiological contamination of Angelica gigas Nakai. A total of 111 samples including root, soil, and irrigation water were collected from farms and market to detect aerobic bacteria, Bacillus cereus, coliform, Escherichia coli, Listeria monocytogenes,. Salmonella spp., and Staphylococcus aureus. The contaminations of aerobic bacteria, coliform, and Bacillus cereus in the root during cultivation were found 6.71 log CFU $g^{-1}$, 4.13 log CFU $g^{-1}$, and 3.54 log CFU $g^{-1}$, respectively. The contamination of coliform and B. cereus were detected in all steps from harvesting to processing, with the highest count recorded from the cutting step. In marketing, the contaminations of aerobic bacterial, coliform, and B. cereus were 5.5~6.0 log CFU $g^{-1}$, 2.4~2.6 log CFU $g^{-1}$, and 3.5~4.0 log CFU $g^{-1}$, respectively. Listeria monocytogenes, Salmonella spp, and Staphylococcus aureus were not detected in any of samples. This result indicated that hygienic soil management and post harvest management should be performed to reduce the contamination of hazard microorganisms and to produce safe agro-products.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.274-278
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• 2005

Contamination levels of total aerobic bacteria, coliforms, Escherichia coli, Staphylococcus aureus, and Bacillus cereus In commercial Samgakkimbabs and sandwiches from southern Gyeounggi-do were monitored. Total aerobic bacteria counts in Samgakkimbabs and sandwiches were 3.50-5.54 and $3.88-6.29log_{10}CFU/g$, for coliforms 1.25-317 and $1.53-5.08log_{10}CFU/g$, for S. aureus 0.30-5.20 and $0.10-4.18log_{10}CFU/g$, and for B. cereus 0.88-2.48 and $0.22-2.18log_{10}CFU/g$, respectively. E. coli was not isolated from all Samgakkimbabs and sandwiches except from one sample of sandwich salad ingredient. Results indicate hygiene of commercial Samgakkimbabs and sandwiches was deleterious.

• Journal of Pharmaceutical Investigation
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• v.36 no.4
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• pp.277-282
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• 2006

Lisinopril is one of the angiotensin-converting enzyme inhibitors, which have been used for treatment of hypertension and heart failure. The aim of this study was to evaluate the bioequivalence of two lisinopril tablet, $Lisihexal^{\circledR}$ and $Zestril^{\circledR}$ as a test and reference, respectively. The study was came out on 28 healthy male Korean volunteers in $2{\times}2$ crossover design. An analytical method with LC-MS-MS was developed for the quantification of lisinopril and enalapril(IS) using SPE method. The condition was selective, sensitive and precise in human plasma, that was enough for the pharmacokinetic study of lisinopril. The pharmacokinetic parameters such as $AUC_t,\;AUC_{inf},\;C_{max},\;T_{max}\;and\;t_{1/2}$ were calculated and ANOVA test was used for the statistical analysis of the parameters using log transformed $AUC_t,\;AUC_{inf}\;and\;C_{max}$. $t_{1/2}$ of test and reference drugs were calculated $11.4{\pm}5.1\;and\;16.1{\pm}9.9\;hr$, respectively. The 90% confidence intervals of $AUC_t,\;AUC_{inf}\;and\;C_{max}$ were log 0.9245$\sim$log 1.0603, log 0.9270$\sim$log 1.0601 and log 0.9548$\sim$log 1.1009, within the acceptable range of log 0.8 to log 1.25 by KFDA bioequivalence criteria. Two medications of lisinopril were evaluated bioequivalent and thus may be prescribed interchangeably.

• Food Science and Preservation
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• v.20 no.3
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• pp.424-428
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• 2013

Microbiological contamination of 4 vegetables (garlic, red pepper, perilla leaf and lettuce) collected from 10 restaurants around university was examined. The vegetables were evaluated for total plate count, coliforms, psychrophiles, yeast, and Staphylococcus aureus. The results of total plate count showed the highest value as $5.4{\pm}0.69$ log CFU/g in lettuce, following by $4.8{\pm}1.53$ log CFU/g in red pepper, $4.5{\pm}1.65$ log CFU/g in perilla leaf and $3.4{\pm}1.27$ log CFU/g in garlic. The contamination level of coliforms and psychrophiles were highest in red pepper with maximum as 4.7 log CFU/g and 8.2 log CFU/g, respectively. Red pepper of psychrophiles showed the highest average value as $5.0{\pm}1.82$ log CFU/g followed by $4.2{\pm}1.91$ log CFU/g in lettuce, $4.7{\pm}1.55$ log CFU/g in perilla leaf and $2.4{\pm}2.10$ log CFU/g in garlic. The average number of yeasts were highest in perilla leaf with $4.4{\pm}1.41$ log CFU/g and were lowest in garlic with $0.9{\pm}1.41$ log CFU/g. The contamination level of S. aureus was detected in 27 samples among the total 40 samples with the range of 0.5-5.2 log CFU/g. In conclusion, the microbial quality of the fresh vegetables evaluated in this study was not very good. Therefore, it needs to be enhanced through the good sanitation management and production and distribution methods to improve the safety of fresh vegetables.