• Food Engineering Progress
• /
• v.15 no.4
• /
• pp.413-419
• /
• 2011

For producing a high added-value natural seasoning ingredient, a yeast extract (Yx) was supplemented with a rice protein residue fermented with Bacillus licheniformis (Rfl) or with Bacillus subtilis (Rfs). A rice protein residue was obtained after enzymatic hydrolysis of rice protein which was used for preparing a yeast culture medium. Overall acceptabilities of the supplemented yeast extracts (YxRfl or YxRfs) were higher compared to pure yeast extract. Savory taste like umami was found to increase noticeably by adding a fermented rice protein residue to yeast extract, which was confirmed in taste sensor analysis and in sensory test. Beyond the presence of savory tasting amino acids such as Glu and Asp in a fermented rice protein residue, it is assumed that other soluble peptide fractions remained play an important role in enhancing taste of the supplemented yeast extracts. Thus, the yeast extract added with a fermented rice protein residue could be applied to manufacture a natural seasoning ingredient.

• Journal of the Microelectronics and Packaging Society
• /
• v.28 no.2
• /
• pp.45-50
• /
• 2021

As the difficulty of flip chip products increases, there is a growing interest in the material of flux, which is safe from the solder wetting and reliability. In the case of no clean flux, there is merit in terms of process efficiency because there is no cleaning process. But Cu migration and delamination can be occurred if the residue remains after the reflow process. In this study, major element materials, solvent and activator, are changed and confirmed effect of non-wet and reliability in the package environment. Stability of materials were secured through storage stability evaluation, and we found out non-wet zero materials through the application of two types of solvent and activator with different boiling point and the increase of activator content. After reliability test, no delamination was found in the plane analysis, which secured the final composition of low residue flux.

• Journal of Microbiology and Biotechnology
• /
• v.34 no.5
• /
• pp.1040-1050
• /
• 2024

To isolate and analyze bacteria with Verticillium wilt-resistant properties from the fermentation residue of kitchen wastes, as well as explore their potential for new applications of the residue. A total of six bacterial strains exhibiting Verticillium wilt-resistant capabilities were isolated from the biogas residue of kitchen waste fermentation. Using a polyphasic approach, strain ZL6, which displayed the highest antagonistic activity against cotton Verticillium wilt, was identified as belonging to the Pseudomonas aeruginosa. Bioassay results demonstrated that this strain possessed robust antagonistic abilities, effectively inhibiting V. dahliae spore germination and mycelial growth. Furthermore, P. aeruginosa ZL6 exhibited high temperature resistance (42℃), nitrogen fixation, and phosphorus removal activities. Pot experiments revealed that P. aeruginosa ZL6 fermentation broth treatment achieved a 47.72% biological control effect compared to the control group. Through activity tracking and protein mass spectrometry identification, a neutral metalloproteinase (Nml) was hypothesized as the main virulence factor. The mutant strain ZL6ߡNml exhibited a significant reduction in its ability to inhibit cotton Verticillium wilt compared to the strain P. aeruginosa ZL6. While the inhibitory activities could be partially restored by a complementation of nml gene in the mutant strain ZL6CMߡNml. This research provides a theoretical foundation for the future development and application of biogas residue as biocontrol agents against Verticillium wilt and as biological preservatives for agricultural products. Additionally, this study presents a novel approach for mitigating the substantial amount of biogas residue generated from kitchen waste fermentation.

• Korean Journal of Environmental Agriculture
• /
• v.34 no.2
• /
• pp.120-127
• /
• 2015

BACKGROUND: Supervised residue trials were conducted to establish pre-harvest residue limit(PHRL), a criterion to ensure the safety of the pesticide residue in the crop harvest, of amisulbrom for winter-grown cabbage in two fields. Following to application of amisulbrom on the crop, time-course study was carried out to obtain the amisulbrom dissipation of statistical significance which enabled to calculate the predicted values of PHRL. METHOD AND RESULTS: During cultivation under greenhouse condition, samples of winter-grown cabbage were collected at 0, 1, 3, 5, 7 and 10 days after amisulbrom application, and subjected to residue analysis. Analytical method was validated by recoveries ranging 93.7~100.0% as well as limit of quantitation(LOQ) of 0.04 mg/kg. Amisulbrom residues in winter-grown cabbage gradually decreased as time elapsed. The dissipation rate of the residue would be affected by intrinsic degradation along with dilution by the cabbage growth. The decay pattern was well fitted by the simple first-order kinetics. CONCLUSION: Biological half-lives of amisulbrom in winter-grown cabbage ranged 3.7~4.1 days in two field conditions. Based on the regression of amisulbrom dissipation, PHRLs of amisulbrom in winter-grown cabbage were recommended as 8.86~9.47 and 4.21~4.35 mg/kg for 10 and 5 days before harvest, respectively.

• Horticultural Science & Technology
• /
• v.34 no.4
• /
• pp.644-654
• /
• 2016

Supervised residue trials for mandipropamid in Korean cabbage(Brassica campestris L.) were conducted to establish its pre-harvest residue limit (PHRL), a criterion to ensure the safety of the terminal pesticide residue during cabbage production. Tissues of Korean cabbage were collected at 0, 1, 3, 5, 7, and 10 days after mandipropamid application and subjected to residue analysis. The analytical method was validated by recoveries ranging from 88.2-92.2% at two levels (0.4 and $2.0mg{\cdot}kg^{-1}$), and a limit of quantitation (LOQ) of $0.04mg{\cdot}kg^{-1}$. Mandipropamid residues in Korean cabbage gradually decreased over time. The dissipation rate of the residue would be affected by intrinsic degradation of the compound along with dilution resulting from the fast growth of Korean cabbage. The decay pattern was well fitted by simple first-order kinetics. Biological half-lives of mandipropamid in Korean cabbage ranged from 3.9-4.0 days in two field conditions. Calculated by the regression curve of mandipropamid dissipation, the PHRLs of mandipropamid in Korean cabbage were recommended as 11.07-12.19 and $5.76-6.05mg{\cdot}kg^{-1}$ for 10 and 5 days prior to harvest, respectively.

• The Korean Journal of Pesticide Science
• /
• v.16 no.3
• /
• pp.230-235
• /
• 2012

This study was carried out to clarify effects of field location and sprayer on the level of pesticide residue in chilli peppers. As confirmed by statistical analysis, the residue levels in green pepper among three greenhouses did not show significant difference at the first day after spraying with the same engine sprayer and nozzle. But the residue levels in green peppers collected from the exposed outside of crop were 2 times higher than those from the hidden inside. The sampling site was one of variation elements of pesticide residue. The residue levels after application by knapsack engine powered sprayer were 1.7 times higher than those by manual compressed sprayer. As the spraying pressure of the engine power sprayer is 2 times higher than the commonly used pressure of the manual compressed sprayer, the pressure of the sprayer and nozzles were considered to affect on the residue levels in peppers.

• Analytical Science and Technology
• /
• v.18 no.3
• /
• pp.250-256
• /
• 2005

A selective method of high performance liquid chromatography with UV detector has been applied to determine 4 tetracycline antibiotics in the animal food, simultaneously. The targets were chlortetracycline (CTC), doxycycline (DC), oxytetracycline (OTC), and tetracycline (TC) that are used routinely in veterinary medicine for prevention and control of disease. Food samples were beef, pork, chicken, milk, whole egg, flatfish (Limanda yokohamae), jacopever (Sebastes hubbsi), seabream (Chrysophrys major), eel (Anguilla japonica) and lobster (Hommarus americanus). After extracting food samples with 20% trichloroacetic acid and McIlvaine buffer, they were purified by a $C_18$ SPE cartridge with 0.01M methanolic oxalic acid solution. The concentrated residue was re-dissolved in methanol, filtered, cleaned up and analyzed on a $C_18$ column. The mobile phase was a mixture of 0.01M oxalic acid and acetonitrile with a gradient ratio from 85:15 to 60:40. The UV wavelength was 365 nm. The overall recoveries were ranged from 71% to 98% and the limit of detections were 0.022 for CTC, 0.012 for DC and OTC and 0.009 mg/kg for TC at signal/noise > 3, respectively. As results, CTC, DC and TC were not detected in all selected food samples, however, OTC was detected in meat and fishes. The determined level of OTC was 0.04 ppm for pork, 0.17 ppm for flatfish and 0.05 and 0.08 ppm for jacopever, that were within the Maximum Residue Limits (MRLs) in the food.

• Journal of Hydrogen and New Energy
• /
• v.24 no.1
• /
• pp.44-49
• /
• 2013

Hydrogen penetration into a metal leads to damages and mechanical degradations and its content measurement is of importance. For a precise measurement, a sample preparation procedure must be optimized through a series of studies on sample washing and drying. In this study, two-step washing with organic solvents and thermal soaking in inert gas were tried with a rod-shaped, API X65 steel sample. The samples were machined from a steel plate and then washed in acetone and etyl-alcohol for 5 minute each and dried with compressed air. After then, the samples were thermally soaked in a home-made nitrogen gas chamber during 10 minute at different heat gun temperatures from 100 to $400^{\circ}C$ and corresponding temperature range in the soaking chamber was from 77 to $266^{\circ}C$ according to the temperature calibration. Hydrogen residue in the samples was measured with a hot extraction system after each soaking step; hydrogen residue of $0.70{\pm}0.12$ wppm after the thermal soaking at $77^{\circ}C$ decayed with increase of the soaking temperature. By adopting the heat transfer model, decay behavior of the hydrogen residue was fitted into an exponential decay function of the soaking temperature. Saturated value or lower bound of the hydrogen residue was 0.36 wppm and chamber temperature required to lower the hydrogen residue about 95% of the lower bound was $360^{\circ}C$. Furthermore, a thermal desorption spectroscopy was done for the fully soaked samples at $360^{\circ}C$. Weak hydrogen peak was observed for whole temperature range and it means that hydrogen-related contaminants of the sample surface are steadily removed by heating. In addition, a broad peak found around $400^{\circ}C$ means that parts of the hydrogen residue are irreversibly trapped in the steel microstructure.

• Journal of the Korean Chemical Society
• /
• v.63 no.5
• /
• pp.335-341
• /
• 2019

Spirulina was cultured in Selenium solution and the total concentration was determined with isotope dilution technique. Low-molecular-weight-Selenium species for the water extract of Spirulina were separated and quantified with HPLC ICP/MS. Water extraction was used first and then protein enzyme (protease XIV) was used to digest and extract for the Se species in both water extract and residue. The total Se was $414.9{\pm}4.0{\mu}g\;g^{-1}$ and 77% existed in water extract while 22% remained in residue. Se species in supernatant was mostly inorganic selenate ($222.7{\mu}g\;g^{-1}$). After hydrolysis of protein, SeCys ($15.20{\mu}g\;g^{-1}$) and SeMet ($12.13{\mu}g\;g^{-1}$) were found. In residue, SeCys and SeMet were found with little inorganic Se. After protein hydrolysis of residue, more of Selenoamino acids SeCys ($9.35{\mu}g\;g^{-1}$) and SeMet ($18.23{\mu}g\;g^{-1}$) in addition to MeSeCys ($1.5{\mu}g\;g^{-1}$) were found. It is thought that inorganic selenium is mostly adsorbed on the surface of spirulina and can be easily removed by a simple distilled water extraction while most of organo-seleniums are remained in residue.

• Journal of the Korean Statistical Society
• /
• v.23 no.2
• /
• pp.303-323
• /
• 1994

In this paper, distribution of Votaw's $\lambda_1$(mvc) criterion has been obtained using inverse Mellin transform, residue theorem and properties of special functions.