• Journal of Food Hygiene and Safety
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• v.13 no.2
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• pp.112-120
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• 1998

This study was performed to investigate the synergistic effect of chitosan and sorbic acid as a new food preservative. So it was performed to investigate inhibitory effect on growh of E. coli 0157:H7, gram negative pathogenic food borne disease bacteria and of S. aureus, gram positive food borne disease bacteria in chitosan, sorbic acid and combination of chitosan and sorbic acid. Minimun Inhibitory Concentration (MIC) of chitosan in E. coli 0157:H7 was 500 ppm at pH 5.0, 250 ppm at pH 5.5, 500 ppm at pH 6.0, and 2000 ppm at pH 6.5, while in Staph. aureus 31.25 ppm at pH 5.0 and 62. 5 ppm at more than pH 5.5. also, MIC of sorbic acid in E. coli 0157:H7 was 500 ppm at pH 5.0, 1500 ppm at pH 5.5, and 2000 ppm at more than pH 6.0, while in Staph. aureus 1500 ppm at pH 5.0 and more than 2000 ppm at more than pH 5.5. Due to the effect of pH in E. coli 0157:H7, MIC of combined chitosan and sorbic acid was 500 ppm of chitosan with 500 ppm of sorbic acid at pH 6.5, but 250 ppm of chitosan with 31.3 ppm of sorbic acid at pH 5.0. In Staph. aureus, there was great effect of chitosan, but neither effect of pH nor sorbic acid. When E. coli 0157:H7 were treated with 500 ppm of chitosan with 500 ppm of sorbic acid and 250 ppm of chitosan with 250 ppm of sorbic acid at pH 6.5, they were inhibited. But, they were increased at the initial concentration of bacteria at 1000 ppm of chitosan in 18 hours, at 500 ppm of chitosan in 36 hours. There was no effect of growth inhibition with sorbic acid but great effect with chitosan on Staph. aureus. The correl~tions between MICs of chitosan and sorbic acid in E. coli 0157:H7 accoding to pH were higher than those in Staph. aureus. R values in E. coli 0157:H7 were 0.95 (p<0.01), 0.99 (p<0.01), 0.97 (p<0.01), and 0.99 (p<0.01) at pH 6.5, 6.0, 5.5, and 5.0 respectively. The synergistic effect of chitosan and sorbic acid in E. coli 0157:H7 could be confirmed from the result of this experiment. Therefore, it was expected that the food preservation would increase or maintain by using sorble acid together with chitosan, natural food additive that did no harm to human body.

• Journal of Microbiology and Biotechnology
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• v.21 no.9
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• pp.979-987
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• 2011

Culture pH change has some important roles in signal transduction and secondary metabolism. We have already reported that acidic pH shock enhanced actinorhodin production in Streptomyces coelicolor. Among many potential governing factors on pH variation, the putative $Na^+/H^+$ antiporter (sha) genes in S. coelicolor have been investigated in this study to elucidate the association of the sha on pH variation and secondary metabolism. Through the transcriptional analysis and overexpression experiments on 8 sha genes, we observed that most of the sha expressions were promoted by pH shock, and in the opposite way the pH changes and actinorhodin production were enhanced by the overexpression of each sha. We also confirmed that sha8 especially has a main role in maintaining cell viability and pH homeostasis through $Na^+$ extrusion, in salt effect experiment under the alkaline medium condition by deleting sha8. Moreover, this gene was observed to have a function of pH recovery after pH variation such as the pH shock, being able to cause the sporulation. However, actinorhodin production was not induced by the only pH recovery. The sha8 gene could confer on the host cell the ability to recover pH to the neutral level after pH variation like a pH drop. Sporulation was closely associated with this pH recovery caused by the action of sha8, whereas actinorhodin production was not due to such pH variation patterns alone.

• Journal of Sensor Science and Technology
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• v.21 no.3
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• pp.223-228
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• 2012

In this study, a fiber-optic pH sensor based on a pH sol-gel film is fabricated. The sol-gel film is made by co-polymerizing tetramethoxysilane, trimethoxymethylsilane, ethanol and distilled water. As a pH indicator, a neutral red is immobilized in a thin porous film formed by the sol-gel process. The pH change in a sensing probe gives rise to a change in the color of the pH sol-gel film, and the absorbance of reflected light through the pH sol-gel film is also changed. By using a spectrometer, therefore, the spectra of reflected lights in the sensing probe with different pH values are measured. Also, the relationships between the pH values and the absorbance are analyzed on the basis of the color variations of the pH sol-gel films. In repeated experiments, the fiber-optic pH sensor shows that it has reversibility, a high reproducibility and a wide absorbance change in a pH range from pH 5 to 9. Also, we confirmed that the fabricated pH sol-gel film exhibits a fast response time, little or no pH indicator leaching and a dynamic range of 2.04 dB from pH 5 to 9. Based on the results of this study, a fiber-optic pH sensor can be developed for the pH monitoring in the harsh environments.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.21 no.4
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• pp.257-263
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• 2018

Purpose: Studies on the physiology of the transposed stomach as an esophageal substitute in the form of a gastric pull-up or a gastric tube in children are limited. We conducted a study of motility and the pH of gastric esophageal substitutes using manometry and 24-hour pH measurements in 10 such patients. Methods: Manometry and 24 hour pH studies were performed on 10 children aged 24 to 55 months who had undergone gastric esophageal replacement. Results: Six gastric tubes (4, isoperistaltic; 2, reverse gastric tubes) and 4 gastric pull-ups were studied. Two gastric tubes and 4 gastric pull-ups were transhiatal. Four gastric tubes were retrosternal. The mean of the lowest pH at the midpoint of the substitute was 4.0 (range, 2.8-5.0) and in the stomach remaining below the diaphragm was 3.3 (range, 1.9-4.2). In both types of substitute, the difference between the peak and the nadir pH recorded in the intra-thoracic and the sub-diaphragmatic portion of the stomach was statistically significant (p<0.05), with the pH in the portion below the diaphragm being lower. The lowest pH values in the substitute and in the remnant stomach were noted mainly in the evening hours whereas the highest pH was noted mainly in the morning hours. All the cases showed a simultaneous rise in the intra-cavitatory pressure along the substitute while swallowing. Conclusion: The study suggested a normal gastric circadian rhythm in the gastric esophageal substitute. Mass contractions occurred in response to swallowing. The substitute may be able to effectively clear contents.

• Resources Recycling
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• v.2 no.2
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• pp.1-8
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• 1993

This study was carried out in order to define the effective collectors and the opitimum conditions for the removal of iron ion in waste water by flotation method. The results obtained in this study are summarized as follows. Fe(II) and Fe(III) were removed effectively at pH7 and 6 respectively by using sodium lauryl sulfate, an anionic collector. The anionic collector, aeropromotor 845, removed both Fe(II) and Fe(III) effectively in pH ranges of from 5 to 9. The cationic collector, trimetyl dodecyl ammonium chloride, removed both Fe(II) and Fe(III) effectively in pH ranges from 10 to 11 and from 4 to 10, respectively. Therefore, Fe(II) and Fe(III) could be effectively removed by forming the iron hydroxide precipitates by simple pH adjustment of the solutions above precipitation point of ferrous and ferric ion by flotation method. Then, the effective pH regulator and collector were NaOH and $Na_2CO_3$,aeropromotor 845 and trimetyl dodecyl ammonium chloride, respectively.

• Korean Journal of Applied Biomechanics
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• v.19 no.4
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• pp.617-625
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• 2009

The primary purpose of this study was to compare the hamstring-to-quadriceps strength(H/Q) ratios in collegiate soccer players and normal age-matched healthy students, and the secondary purpose was to investigate the changes in the H/Q ratio according to the degree of knee flexion. Twenty-five subjects volunteered to participate in this study. The study group comprised 12 healthy male collegiate soccer players, and the control group, 13 healthy age-matched male collegiate students. The modified N-K table was used for isometric strength measurement(unit: N). Mann-Whitney tests were performed to determine the differences in the H/Q ratios of soccer players and age-matched students at different knee flexion angles of the dominant leg. The strength of the hamstring muscle in the study group was significantly lower than that observed in the control group at knee flexion angles of $60^{\circ}$ (p<.001), $90^{\circ}$ (p<.01), and $120^{\circ}$ (p<05). The strength of the quadriceps muscle in the study group was significantly higher than that observed in the control group at flexion angles of $30^{\circ}$ (p<.001) and $60^{\circ}$ (p<.05). The H/Q ratios in the study and control groups differed significantly at all angles ($60^{\circ}$, p<.001, $90^{\circ}$, p<.001 and $120^{\circ}$, p<.001).

• Journal of Microbiology and Biotechnology
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• v.18 no.6
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• pp.1130-1135
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• 2008

The effect of pH on anaerobic hydrogen production was investigated under various pH conditions ranging from pH 3 to 10. When the modified Gompertz equation was applied to the statistical analysis of the experimental data, the hydrogen production potential and specific hydrogen production rate at pH 5 were 1,182 ml and 112.5 ml/g biomass-h, respectively. In this experiment, the maximum theoretical hydrogen conversion ratio was 22.56%. The Haldane equation model was used to find the optimum pH for hydrogen production and the maximum specific hydrogen production rate. The optimum pH predicted by this model is 5.5 and the maximum specific hydrogen production rate is 119.6 ml/g VSS-h. These data fit well with the experimented data($r^2=0.98$).

• Journal of Bio-Environment Control
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• v.8 no.1
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• pp.30-35
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• 1999

The purpose of this study was to evaluate the effect of temporary pH reductions on tuberization of ‘Dejima’potato in aeroponics. The pH and EC of nutrient solution were adjusted to 6.0∼6.5 and 1.2mS/cm, respectively. On 35th day after planting, plants were subjected to pH 3.0, 4.0, 5.0 and 6.5 for 10hrs. After 5 days mini-tuberization was shown in pH 3.0 treatment and was significantly increased up to 20 days. Temporary low pH treatment resulted in the increase of stolen formation and of tuber dry weight. Number of mini-tubers per plant on 90th-day after planting was 72.1, 69.8, 65.2, and 60.3 in pH 3.0, 4.0, 5.0 and 6.5 respectively.

• Korean journal of food and cookery science
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• v.6 no.3 s.12
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• pp.9-15
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• 1990

Peanut prptein isolate was tested for the purpose of finding out the effect of pH, Sodium Chloride concentration and heat treatment on the solubility, surface hydrophobicity, foam expansion and foam stability. The solubility of peanut protein isolate was affected by pH and showed the lowest value at pH 4.5. When the peanut protein isolate was heated, the solubility decreased at pH 3 and pH 7 but at pH 9 solubility increased. At all pH range, solubility decreased as NaCl was added. The surface hydrophobicity of peanut protein isolate showed the highest value at pH 1.5. Generally, at acidic pH range the surface hydrophobicity was high, but at alkaline region, the surface hydrophobicity increased as the temperature increased. And when NaCl was added, the surface hydrophobicity was also increased. Foam expansion of peanut protein isolate was no significant difference among the values about pH. When the peanut protein was heated and NaCl was added, foam expansion was increased at pH 7. Foam stability was significantly low at pH 4.5 and foam stability was increased at acidic pH region below pH 4.5. At pH 7 and pH 9, heat treatment above $60^{\circ}C$ increased foam stability. When NaCl was added, foam stability was significantly increased at pH 3 and pH 7.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.355-359
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• 1991

Effects of temperature and pH on thermal degradation of monosodium glutamate(MSG) were investigated during heating of 2% MSG solution at $100{\sim}200^{\circ}C\;and\;pH\;4{\sim}9$. The results showed that the degradation of MSG was very significantly affected by heating temperature and pH. Three hours of heating at $pH\;4\;and\;120^{\circ}C$ resulted appr. 73% MSG degradation while 3 hours at $100^{\circ}C$ decreased only 12%. The comparison study of initial rate of MSG degradation and degradation rate constants showed the highest degradation rate and rate constant and low values in the range of $pH\;6{\sim}8{\sim}$. The values of activation energy calculated from linear relationship of rate constants and 1/T were 18.3 and 9.2 kcal/mole for pH 4 and 5, respectively.