• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.3
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• pp.386-392
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• 1998

An objective index for quality estimation of anchovy sauce, our traditional seafood, has been required because inadequate standard causes dispute about quality estimation. Qualities of anchovy sauce made by traditional method and commercial anchor sauce products were compared by investigating their proximate compositions, total nitrogen contents, amino acid contents, development and level of a specific peptide on SDS-polyacrylamde gel electrophoresis (SDS-PAGE) and isoelectric point (pI) of the specific peptide. Also, pIs of IEF were attemped to identify fish species of salt-fermented sauces. The 55,600 and 46,900 dalton of peptide band were identified in all experimental samples. Especially, the area of 55,600 dalton was closely correlated with total nitrogen contents. Also, specific pIs in accordance with fish species were identified. The results suggest that correlation between area of 55,600 dalton and total nitrogen contents are used of index for quality estimation, and specific pIs are used of fish species identification.

• The Journal of Korean Academy of Prosthodontics
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• v.45 no.4
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• pp.419-430
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• 2007

Purpose: This in vitro study evaluated shear bond strengths of surface treatment porcelains with four porcelain repair systems simulating intraoral bonding of composite resin to feldspathic porcelain or pressable porcelain. Material and methods: Eighty Porcelain disks were prepared. Group A: forty disk specimens were fabricated with Feldspathic Porcelain($Omega^{(R)}900$, Vident, Menlo Park, CA, USA). Group B: forty disk specimens were fabricated with Pressable Porcelain(IPS Empress 2 ingot, Ivoclar-Vivadent, Schaan, Liechtenstein, Germany). Each groups was divided into 4 subgroups and composite resin cylinders were bonded to specimen with one of the following four systems: Clearfil Porcelain Bond(L. Morita, Tustin, CA, USA), Ulradent Porcelain Etch. (Ultradent, Salt Lake City UT, USA), Porcelain Liner-M(Sun Medical Co., Kyoto, Japan), Cimara Kit(Voco, Germany). After surface conditioning with one of the four porcelain repair systems substrate surfaces of the specimen were examined microscopically(SEM). Shear bond strengths of specimens for each subgroup were determined with a universal testing machine (5mm/min crosshead speed) after storing them in distilled water at $37{\pm}1^{\circ}C$ for 24 hours. Stress at failure was measured in $MP_a$, and mode of failure was recorded. Differences among four repair systems were analyzed with two way ANOVA and Duncan test at the 95% significance level. Results: In the scanning electron photomicrograph of the treated porcelain surface, hydrofluoric acid etched group appeared the highest roughness. The shear bond strength of the phosphoric acid etched group was not significantly(p>0.05) different between feldspathic porcelain and pressable porcelain. But in no treatment and roughened with a bur group, the shear bond strength of the feldspathic porcelain was significantly higher than that of the pressable porcelain. In hydrofluoric acid etched group, the shear bond strength of the pressable porcelain was significantly higher(p<0.05). Conclusion: 1. Treatment groups showed significantly greater shear bond strengths than no treatment group(p<0.05). 2. Group with more roughened porcelain surface did not always show higher shear bond strengths. 3. In phosphoric acid etched group, there was no significant difference in shear bond strength between feldspathic porcelain and pressable porcelain(p>0.05). However in the other groups, there were significant differences in shear bond strengths between feldspathic porcelain and pressable porcelain(p<0.05).

• Journal of the Korea Concrete Institute
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• v.28 no.2
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• pp.157-165
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• 2016

It is possible to achieve high strength ranging from 40 MPa to 70 MPa in alkali-activated slag concrete (AASC), and AASC is also known to have a finer pore structure due to its high latent hydraulicity and fineness of slag cement, which makes it difficult for chloride ions to penetrate. Electrophoresis is mostly used to calculate the effective diffusion coefficient of chloride ions, and then to evaluate resistance to salt damage. Few studies have been conducted on the fixation capacity of chloride ions in AASC. For this reason, in this study the chloride fixation within the hardened paste was evaluated according to the type and the amount of alkaline activators. As a result, it was revealed that among the test specimens, the chloride fixation was greatest in the paste containing $Na_2SiO_3$. In addition, it was found that as more activator was added, a higher level of chloride fixation was observed. Through this analysis, it can be concluded that the type and the amount of alkaline activators have a high correlation with the amount of C-S-H produced.

• Journal of the Korean Chemical Society
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• v.38 no.5
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• pp.351-358
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• 1994

The spectrophotometric determination of trace selenium(Ⅳ) using its catalytic reaction has been studied in aqueous solutions. The catalytic reaction of phenylhydrazine hydrochloride with selenium(Ⅳ) in an acidic aqueous medium produces benzenediazonium ion which will be converted into a red-coloured azo dye by coupling with H-acid(8-amino-1-naphtol-3,6-disulfonic acid disodium salt). For the reaction, the experimental conditions such as amounts of the reagents and pH of the sample solutions were optimized. After 15 ml of the sample solution was treated with 1 ml of 0.1 M EDTA solution to mask $Fe^{3+}$, etc., 1 ml of 0.06 M phenylhydrazine hydrochloride, 1 ml of 0.02 M H-acid, and 3 ml of 0.3 M-$KClO_3$ were added into the solution, sequentially. The solution was adjusted to pH 1.4 with HCl. After it was heated in a steam bath for 30 minutes, the solution was cooled down to a room temperature and then diluted to 25 ml with deionized distilled water. A blank solution for the absorbance measurement was prepared from the deionized water. The absorbance was measured at 527 nm. Using the above procedure, the trace amount of selenium was determined in natural waters such as tap, river and pond waters by a standard curve method and recoveries of Se spiked to samples were also obtained. From the recoveries of 104 to 111%, it could be concluded that this method was applicable to the quantitative determination of ng/ml level of selenium in natural waters.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.3
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• pp.341-352
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• 2012

In large-type goats that were fed on dry forage twice daily, dry forage intake was markedly suppressed after 40 min of feeding had elapsed. The objective of this study was to determine whether or not marked decreases in dry forage intake after 40 min of feeding are mainly caused by the two factors, that is, ruminal distension and increased plasma osmolality induced thirst produced by dry forage feeding. Six large-type male esophageal- and ruminal-fistulated goats (crossbred Japanese Saanen/Nubian, aged 2 to 6 years, weighing $85.1{\pm}4.89kg$) were used in two experiments. The animals were fed ad libitum a diet of roughly crushed alfalfa hay cubes for 2 h from 10:00 to 12:00 am during two experiments. Water was withheld during feeding in both experiments but was available for a period of 30 min after completion of the 2 h feeding period. In experiment 1, saliva lost via the esophageal fistula was replenished by an intraruminal infusion of artificial parotid saliva (RIAPS) in sham feeding conditions (SFC) control, and the treatment was maintained under normal feeding conditions (NFC). In experiment 2, a RIAPS and non-insertion of a balloon (RIAPS-NB) control was conducted in the same manner as the SFC control of experiment 1. The intraruminal infusion of hypertonic solution and insertion of a balloon (RIHS-IB) treatment was carried out simultaneously to reproduce the effects of changing salt content and ruminal distension due to feed entering the rumen. The results of experiment 1 showed that due to the effects of multiple dry forage suppressing factors when feed boluses entered the rumen, eating rates in the NFC treatment decreased (p<0.05) after 40 min of feeding and cumulative dry forage intake for the 2 h feeding period reduced to 43.8% of the SFC control (p<0.01). The results of experiment 2 indicated that due to the two suppressing factors of ruminal distension and increased plasma osmolality induced thirst, eating rates in the RIHS-IB treatment were, as observed under NFC, reduced (p<0.05) and cumulative dry forage intake for the 2 h feeding period decreased to 34.0% of the RIAPS-NB control (p<0.01). The combined effects of ruminal distension and increased plasma osmolality accounted for 77.5% of the suppression of dry forage intake 40 min after the start of dry forage feeding. The results indicate that ruminal distension and increased plasma osmolality induced thirst are the main factors in the suppression of dry forage intake in large-type goats.

• Journal of Oral Medicine and Pain
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• v.32 no.4
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• pp.383-396
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• 2007

The aim of this study was to measure the suprathreshold taste intensity for NaCl, sucrose, citric acid, and quinine HCl in elderly Korean women using a whole-mouth, sip-and-spit procedure, employing the method of magnitude matching. The results were analysed in terms of aging, menopause, and salivary flow rate. 31 elderly women (mean age; $50.8{\pm}5.1$ years) and 30 young women (mean age; $25.1{\pm}1.71$ years) were included for the study. Subjects were instructed to give nonmodulus magnitude estimates to the intensities of five concentrations each of sucrose, NaCl, citric acid, and quinine HCl; distilled water; 6 loudness level of a 1,000-Hz tone, using the same 9-point intensity scale. Each of the 21 taste stimuli and 6 auditory stimuli are presented in random order twice. The auditory function is used to assess the absolute intensity function of the subject's taste system. The results were as follows; 1. Comparing to young women, elderly women showed decreased taste intensities for lower concentration solutions of NaCl and sucrose. However, other solutions didn't show any difference in taste intensities between young and elderly women. 2. There were not significant difference in perceived taste intensities for NaCl, sucrose, citric acid, and quinine HCl between menopause and pre-menopause women in elderly women group. 3. There were not significant difference in perceived taste intensities for NaCl, sucrose, and quinine HCl between low salivation women and high salivation women in elderly women group. 4. The low salivation women in elderly group showed higher taste intensity for low concentration citric acid than high salivation women.

• Journal of Wetlands Research
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• v.6 no.1
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• pp.117-132
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• 2004

Despite its significance in understanding ecological structure and biogeochemical element cycles, there have been few studies on the microbial mineralization of organic matter and mineralization pathway in the intertidal flat of Korea. We measured anaerobic mineralization of organic matter and sulfate reduction rate, and evaluated the significance of sulfate reduction in total anaerobic carbon respiration at the southern part of Ganghwa Island. Depth-integrated carbon mineralization rate down to 6 cm depth ranged from 41.9 to $89.4mmol\;m^{-2}d^{-1}$, which accounted for approximately 216 tons of organic matter mineralization in entire intertidal flat area of Ganghwa($300km^2$). The results indicated that capacity for the organic matter mineralization in the Ganghwa tidal flat is comparable to highly productive salt marsh environments. Mineralization rates in the sediment amended with acetate were 2~5 times higher than in unamended sediment. The results implied that microbial mineralization was limited by the availability of organic substrates, and the organic matter mineralization capacity seems to be higher than estimated at ambient organic substrate level. Depth-integrated sulfate reduction rates within 6 cm depth of the sediment ranged from 20.7 to $45.1mmol\;SO{_4}^{2-}m^{-2}d^{-1}$, and sulfate reduction was mostly responsible for organic matter remineralization. It should be noticed that the increase of $H_2S$ in the sulfate reduction dominated tidal flat may result in the decrease of biological diversity.

• Korean Journal of Food Science and Technology
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• v.48 no.6
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• pp.574-581
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• 2016

Glasswort (Salicornia herbacea L.) is an edible halophyte that grows in salt marshes. In the present study, anti- and pro-oxidant activities and cytotoxic properties of glasswort were investigated. Solvent fractions, including fractions of hexane, ethylether (Fr.E), ethylacetate (Fr.EA), butanol and water, were prepared from a 70% methanol extract of glasswort aerial parts. Fr.EA contained the highest levels of total polyphenols and flavonoids, showing the strongest scavenging activities against DPPH and ABTS radicals, and nitrite. In addition Fr.EA showed the most potent cytotoxic effects on HCT-116 colon cancer cells and INT-407 normal intestinal cells, followed by Fr.E. Most fractions also decreased the level of reactive oxygen species in the treated cells, but generated $H_2O_2$ in the medium. The cytotoxic activity of Fr.EA was more pronounced in the presence of ascorbic acid or N-acetylcysteine. These results indicate that the fractions from aerial parts of glasswort exhibit both anti- and pro-oxidant activities, and these activities modulate cytotoxic properties.

• Food Science of Animal Resources
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• v.25 no.3
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• pp.285-294
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• 2005

The objective of this study was to evaluate the physico-chemical properties and flavor compounds of sausages with various levels and molecular weight (MWs) of chitosans, during storage at $4^{\circ}C$. Various MWs (Low: 1.5 kDa; Medium: $30{\sim}50$ kDa; High: 200 kDa) and two levels (0.3 and $0.6\%$) of chiosans were dissolved and measured the viscosity at $4^{\circ}C$, pH values were not affected (p>0.05) by either MWs or levels of chitosans. The addition or high MWs or chitosan into the pork salt soluble protein (SSP) increased the viscosity, whereas no differences were observed in low and medium MWs of chitosan. Textural profile analysis (TPA) was affected by the addition of medium or high MWs of chitosan. As a result, the addition of medium of chitosan increased the hardness, gumminess, chewiness, cohesiveness and springiness values, whereas increased level of chitosan didn't affect TPA values, except few cases. Approximately twenty-nine flavor compounds were identified in the low-fat and regular-fat sausages, however the addition of chitosans didn't impair the flavor composition of the sausages, These results indicated that the addition of chitosans didn't affect the flavor profiles, but affected the textural properties in the sausages, especially MWs higher than 30 kDa.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.195-200
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• 2003

Methods of adding barley malt as source of carbohydrates and enzymes in the production of kanjang in order to improve it's tastes and qualities were investigated. Soybean meju, soybean-malt meju and soybean meju cummalt was mashed with 20% salt brine in the ratio of 1:3 respectively, matured and analyzed the chemical compositions of the soy sauce mash samples for 150 days of maturing. Organoleptic evaluations for the matured soy sauce samples were done. The higher total nitrogen, TCA soluble nitrogen, O.D. at 500 nm, pure extract and lactic acid content could be observed with the soy sauce mash made of soybean-malt meju than those of contrast one from the beginning of the mashing throughout to the whole maturing period of 150 days. The higher the content of malt in the soybean-malt meju, the higher those content in the mash. But the lower content of those compositions in the soy sauce mash made of soybean meju cum malt than those in the contrast was found. The highest scores in all the sensory characteristics including 7.56 points, which were significantly different from that of contrast soy sauce at 5% level, in overall palatability were obtained by the soy sauce made of soybean-malt meju added with 30% malt in the organoleptic evaluations.