• Applied Biological Chemistry
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• v.46 no.4
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• pp.299-304
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• 2003

A strain YB-9 was isolated from soil as a producer of the extracellular ${\beta}-D-galactosidase$, which catalyzes the hydrolysis of lactose. The strain YB-9 was identified as Streptomyces sp. on the basis of its cultural, morphological and physiological properties. After treating culture supematant of the isolate with ammonium sulfate $(15{\sim}70%)$, the precipitated protein was used as a crude ${\beta}-galactosidase$ for analyzing its reaction properties with $para-nitrophenyl-{\beta}-D-galactoside$ $(pNP-{\beta}Gal)$ and lactose as substrates. The {\beta}-galactosidase showed its maximal activity at pH $6.0{\sim}6.5$ and $60^{\circ}C$. The hydrolyzing activity of ${\beta}-galactosidase$ for both $pNP-{\beta}Gal$ and lactose was decreased by galactose. Its hydrolyzing activity for lactose was slightly decreased by glucose, but the activity for $pNP-{\beta}Gal$ was increased to 1.3-folds by glucose. Especially, its hydrolyzing activity was not affected for lactose and was increased to 1.6-folds for $pNP-{\beta}Gal$ by xylose.

• The Korean Journal of Physiology
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• v.2 no.1
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• pp.39-45
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• 1968

Recently, in this department, pressure-displacement curve and breaking tension of dog and human tympanic membrane were studied using intact, fresh or dried tympanic membrane attached to external auditory meatus. However, physical property, proper elasticity-Young Modulus, of the tympanic membrane has not been clarified yet. Present study is attempted to further clarify proper Young Modulus of tympanic membrane, and to distinguish possible difference between layer of stratum radiatum and layer of stratum circulare of tympanic membrane in breaking tension and in Young Modulus. Tympanic membrane was excised from sacrificed dog, and preparation was made into the size of approximately 1 mm in width and 3 mm in length. In fresh or dried tympanic membrane, which was dried at $80^{\circ}C$ for 24 hrs., some preparations were made along the long axis parallel to the fibers of radial direction, and others were made along the long axis perpendicular to the radial fibers-circular direction. Breaking tension and displacement according to loading, were measured and Young Modulus was calculated in tympanic membrane preparations under the different experimental conditions. Results obtained are summarized as follows : 1. Young Modulus of fresh tympanic membrane in radial direction was $6.57{\times}10^8\;dyne/cm^2$, and that of fresh preparation in circular direction was $1.68{\times}10^8\;dyne/cm^2$. The Young Modulus of fresh tympanic membrane in radial direction resembles to that of silk and whale moustache. In dried tympanic membrane, Young Modulus of preparation of radial direction was $30.2{\times}10^8\;dyne/cm^2$ and that of preparation in circular direction was $25.0{\times}10^8\;dyne/cm^2$. 2. Breaking tension of fresh tympanic membrane was 44.9 gm/mm in radial preparation, and 7.9 gm/mm in circular preparation. In dried tympanic membrane, breaking tension was 46.7 gm/mm in preparation of radial direction, and 17.2 gm/mm in preparation of circular direction. 3. Much smaller breaking tension of the circular preparation-one fifth to the radial preparation-seemed to be responsible for the higher incidence of circular fiber breaking in tympanic membrane performation caused by trauma or sudden change in atmospheric pressure. 4. The correlation seemed to be very close between breaking tension and Young Modulus in tympanic membrane.

• Food Science and Preservation
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• v.16 no.2
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• pp.155-159
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• 2009

Physicochemical properties of sponge cakes prepared using various amounts of rosemary powder were evaluated. Rosemary powder was used at 0, 0.1, 0.3, 0.5, and 0.7%(w/w). The second-stage specific densities of batter increased from 0.49 to 0.54 as the amount of rosemary powder rose from 0% to 0.7%(w/w). All specific densities were within the normal range. The pH of sponge cake batters increased as rosemary powder proportion rose, with statistical significance(p<0.05). The moisture contents of cake showed no difference on the first day but significantly decreased to 38.5-39.7% after 3 days. The acid values and peroxide values fell as the proportion of rosemary powder increased. With rising rosemary powder level, antioxidative capacity increased but physiological properties were not affected in the range of rosemary powder concentrations used in this study.

• Journal of the Korean Chemical Society
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• v.62 no.1
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• pp.24-29
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• 2018

Despite the great potential for the versatile applications in food industry and medical area, chitosan as a biocompatible cationic polysaccharide has suffered from the limited solubility under physiological condition. Herein, we demonstrated the electrostatic formation of chitosan-based polyplex particles, counterbalanced by polyacrylate as an anionic polyelectrolyte. The resulting polyplex exhibited pH- and composition-dependent changes in their surface charges as measured by zeta potential, which can be employed to provide the interparticle repulsive forces for enhanced colloidal stability in homogeneous solution. Subsequently, amide coupling between the acrylates and glucosamine residues of chitosan inside the polyplex further generated the hydrogel particles, which showed the temperature-sensitive swelling property. This aspect can be attributed to the partial formation of acryl amide residues, which have been generally known to possess the lower critical solution temperature (LCST).

• Korean Journal of Microbiology
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• v.50 no.3
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• pp.254-260
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• 2014

Sulfur compound includes major electron acceptors for anaerobic respiration. In this study, cultivation-based study on sulfate- and sulfur-reducing bacteria of various wetlands of Korea was attempted. To isolate sulfate- and sulfur-reducing bacteria, anaerobic roll tube method was used to obtain typical black colonies of sulfate- and sulfur-reducing bacteria. Total 11 strains obtained were tentatively identified based on comparative 16S rDNA similarity and physiological property analysis. All sulfate-reducing bacteria (8 strains) belonged to genus Desulfovibrio with >99% 16S rDNA similarities. Three sulfur reducing bacteria were also isolated: two and one isolates were affiliated with Sulfurospirillum and Desulfitobacterium, respectively. These sulfate- and sulfur-reducing bacteria were able to utilize lactate and pyruvate and sulfite and thiosulfate as common electron donors and electron acceptors, respectively. This case study will provide fundamental information for obtaining useful indigenous sulfate- and sulfur-reducing bacteria from Korean wetlands employing various combinations of cultivation conditions.

• Korean Journal of Microbiology
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• v.50 no.1
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• pp.8-14
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• 2014

The objective of this work is to investigate and compare several functional properties of lactic acid bacteria (LAB), Lactobacillus casei SK-7 isolated from home-made yogurt and Lactobacillus bulgaricus YK-11 from commercial yogurt. Initially, physiological and biochemical properties of SK-7 and YK-11 were characterized. Phylogenetic analysis using 16S rRNA sequencing were performed to identify the strains, and the strain could be assigned to Lactobacillus casei and Lactobacillus bulgaricus, designated as L. casei SK-7 and L. bulgaricus YK-11. Phylogenetic tree of SK-7 and YK-11 was plotted based on 16S rRNA sequence comparisons. Production of lactic acid and organic acid, and pH changes in the cultures of SK-7 and YK-11 were monitored during 72 h. During the incubation period, several functional properties of L. casei SK-7 and L. bulgaricus YK-11 were examined. L. casei SK-7 and L. bulgaricus YK-11 cultures eliminated 93.9% and 88.2% of nitrite, respectively. Antioxidant activity of cultural supernatants of SK-7 and YK-11 were 62.6%, 54.9%, and activity of ${\beta}$-galactosidase were 14.9 units/mg and 13.1 units/mg, respectively. The antimicrobial activities were examined with 20-fold concentrated culture supernatants from the cultures of SK-7 and YK-11. The activities of SK-7 supernatants were clearly observed against all microorganisms in this work, whereas no activities were observed in YK-11 supernatants. Although it might be conducted additional functional research, functional properties of LAB isolated from home-made yogurt have been shown to be better than those of commercial yogurt in this work.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1117-1123
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• 2003

The effects of heat treatment on the physical and physical and physiological properties of wax gourd (Benincasa hispida) were examined. The applied heat treatments were autoclaved at $121^{\circ}C$ for 1 hr, boiled for 30 min, and microwaved at 680 W for 5 min. The water retention capacity (WRC) of the wax gourds was 9.43 g/g for the microwaved samples, 5.12 g/g for the boiled samples, 4.63 g/g for the raw samples, and 2.61 g/g for the autoclaved samples. Heat treatment caused to increase swelling by up to $4.4{\sim}7.8\;mL/g$. Calcium binding capacity of heat-treated wax gourd increased in the order of microwaved, boiled, raw, autoclaved samples. Scanning electron microscopy (SME) showed that autoclaving caused the most severe structural modifications, while microwave treatment produced the least modifications. The retarding effect on glucose and bile acid transport depended on the heat treatment. Only boiling showed the glucose retardation effect. Bile acid retardation effect increased in order of boiling (22.9%), autoclaving (17.1%), microwave treatment (14.3%), and raw wax gourd (8.6%). The cadmium retardation effect was significantly high in all samples.

• Journal of the Korean Society of Clothing and Textiles
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• v.28 no.5
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• pp.582-590
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• 2004

The purpose of this study was to evaluate thermal properties of Taekwondo wears with three different materials. As a begging step, the questionnaire survey about the actual condition of Taekwondo wears was conducted. With the results of the questionnaire, cotton/nylon(70/30) blended fabric(CN) that was newly woven with sweat absorbent finishing and cotton/spandex(95/5) blended fabric with flexibility property were developed. The same designed 3 Taekwondo wears with 3 different materials which were two different materials(CN and CS) and a current material(cotton/PET, CP) were made. Four young males volunteered for this study, they kicked and punched as Taekwondo action for 20 minutes. Mean skin temperature was the highest in CS(33.1${\pm}$0.8$^{\circ}C$) and the lowest in CP(32.7${\pm}$0.6$^{\circ}C$). Increasing degree of rectal temperature didn't show any significant difference. Clothing microclimate temperature on the thigh was higher in CS(32.8${\pm}$17.4$^{\circ}C$) than in CN(29.4${\pm}$1.1$^{\circ}C$) and CP(29.4${\pm}$1.0$^{\circ}C$). Clothing microclimate temperature on the back and humidity on the thigh didn't show any significant differences. Clothing microclimate humidity on the back was higher in CP(65${\pm}$20%RH) than in CS(61${\pm}$17％RH). Heart rate, total body weight loss, and local sweating were not significantly different by materials. Most subject responded more hot in CN than in others, but there were no significant differences at the subjective sensation of thermal humidity. They answered more comfortable in CN than in others. Tectile sensations were the best in CN and the worst in CS. From those results, first of all, it is necessary to be weighted on Taekwondo wears made of CN in the aspects of the dignity of military arts uniform. Secondly, CS was required to be lighted and enhanced for the subjective sensation. Third, CP weaved honey comb was asked more various design to eliminate sweat high competition power within the scope of the dignity of military arts uniform.

• Journal of Bio-Environment Control
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• v.20 no.4
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• pp.387-393
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• 2011

This study was conducted to find the effects of microclimates such as air and soil temperature, photosynthetic photon flux density (PPFD) on the berry development and physiological property between cultivation conditions (open field and rain shelter house) in 'Northland' blueberries (Vaccinium corymbosum). The rate of berry growth and development was stimulated in plants grown in rain shelter house, thus, berry reached to the ripe stage about one week earlier than those in open field. Berry weight and size at ripe stage seemed not affected by microclimates. However, total soluble solids content was higher in berries from open field whereas the titratable acidity was significantly higher in berries grown in rain shelter house. Berry firmness at ripe stage was little affected by growing condition. Total anthocyanin content of ripe berries was higher in berries harvested from rain shelter house. Total phenolics content and anti-oxidation activity of berries were higher in open field than those of rain shelter house during berry development but no differences were found at ripe berries.

• Food Science and Preservation
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• v.13 no.5
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• pp.603-610
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• 2006

Korean traditional soy paste (Doenjang) was fermented using Meju prepared by the culture of wild microorganisms in steamed soy beans. During the fermentation, changes in the physicochemical and several functional properties were monitored. Total acidity and amino acidity increased from 0.09 to 0.96, and 2.24% to 3.28% respectively, Amylase and protease activities increased and showed the maximal level after 60 days of fermentation, which were 4.03 and 7.29 units/ml, respectively. However, both enzyme activities decreased after then. The inhibitory activities against tyrosinase and angiotensin converting enzyme increased and reached 20.57 and 38.18% respectively. Antimutagenic activities against N-methyl-N'-nitro-N-nitiosoguanidine and 4-nitro-O-phenylenediamine (NPD) increased for 90 days and roached 70.21 and 60.01% in S. enterica serovar Typhimurium TA100, respectively. Against NPD and 4-nitroquinoline-1-oxide, the antimutagenic activities also increased and reached 50.91 and 46.35% in the strain TA98, respectively.