• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2004.09a
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• pp.450-452
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• 2004

Using factor analysis and bivariate comparisons of major components in ground water, three geochemical processes were identified as controlling factors of ground water chemistry; 1) natural mineralization by water rock interactions, 2) effect of seawater which includes salinization by seawater near seashores and deposition of sea salt, and 3) nitrate contamination by N fertilization. Contribution of rainfall was also estimated from the measured composition of wet deposition. The geochemical processes were separated using total alkalinity as an indicator for natural mineralization, Cl for effect of seawater, and nitrate for N fertilization. Relatively high correlation of major components with nitrate suggests that nitrification of nitrogenous fertilizers significantly affects ground water chemistry. Total cations derived from nitrate sources have good linearity for nitrate in equivalent basis with a slope of 1.8, which is a mean of proton production coefficients in nitrification of two major compounds in nitrogenous fertilizers, ammonium and urea. Contribution of nitrate sources to base cations, Cl, and SO$_4$ in ground water was determined considering maximum contribution of natural mineralization to estimate a threshold of the effect of N fertilization for ground water chemistry, which shows W fertilization has a greatest effect than any other processes in ground water with nitrate concentration greater than 50 mg/L for Ca, Mg, Na and with concentration greater than 30 mg/L for Cl and SO$_4$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.4
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• pp.636-641
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• 1995

Proteolytic activities were compared using three species involving in squid jeotkal fermentation and showing positive reaction upon casein test : Pseudomonas D2, Flavovacterium odoratum and Acinetobacter calcoaceticus. Pseudomonas D2 produced highest activity of protease at 72h when incubated in our own modified medium(polypeptone, 0.5% ; tryptone, 0.5% ; NaCl, 3% ; pH, 7.5). Thus, this specie was selected for the further study. The growth pattern was coincided with the production of protease. Thus purification of protease was proceeded by ethanol precipitation, sephadex G-100 gel filtration, and DEAE sepharose ion exchange chromatography. The purified protease showed highest activity at pH 7.0 and 5$0^{\circ}C$. The enzyme was very stable over the wide ragnes of the temperature ; even with one hour heat treatment at 7$0^{\circ}C$, the enzyme showed substantial amount of the activity toward casein. In addition, the enzyme was stable over the wide range of pH. Molecular weight of the protease was determined to be 17.4 kD by SDS-PAGE.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.1
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• pp.109-112
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• 2006

The objective of this study was to evaluate the combined effects of lactoperoxidase system (LPS), thermal treatment and storage time on total microflora and psychrotrophs counts of the marinated broiler drumsticks. A marinade that contained acetic acid (1%) and salt (3%) with pH adjusted to 4 was developed as a standardized marinade. Drumsticks were marinated with various LPS levels, combined with thermal treatment (4 or $58^{\circ}C$ for 2 min), and then stored at $4^{\circ}C$ for 18 h. The microbial counts of the samples were measured after 0, 2, 4 and 7 days of storage for drumsticks held at $4^{\circ}C$. The results indicate that adding LPS at the level of 1 unit ($1{\mu}g/ml$ LP, 5.9 mM KSCN, and 2.5 mM $H_2O_2$) significantly (p<0.05) decreased the total microflora and psychrotrophs counts of the marinated broiler drumsticks. In addition, samples treated with a thermal treatment ($58^{\circ}C$ for 2 min) had significantly (p<0.05) lower microbial counts when compared with the control.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.2
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• pp.292-296
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• 2006

Meat marination has been applied to improve product's physical and sensory attributes for years, but usually it is not intended to improve microbial quality of the product. Tumbling, which helps the distribution of marinade solution during processing, should enhance the action of antimicrobial agents. The objective of this study is to evaluate the combined effects of nisin, tumbling and storage time on total microflora and psychrotrophs counts on poultry. A marinade that contained acetic acid (1%) and salt (3%) with pH adjusted to 4 was developed as a standardized marinade. Drumsticks were marinated with various nisin levels (0, 50, or 100 IU/ml) combined with tumbling (0, 10, or 20 min), and then stored at $4^{\circ}C$ for 18 h. The total microflora and psychrotrophs counts of the samples were evaluated after 0, 2, 4, and 7 days of storage. The results indicated that at a given storage time, the samples tumbled for either 10 or 20 min had significantly (p<0.05) lower microbial counts when compared with the samples without the tumbling treatment. The microbial counts of the tumbled samples increased as storage time increased. Microbial counts significantly (p<0.05) decreased when more nisin was increased up to the level of 100 IU/ml. In conclusion, adding of nisin at the level of 50 IU/ml with tumbling for 10 min decreased the total microflora and psychrotrophs counts of the marinated chicken broiler drumsticks.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.7
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• pp.1048-1060
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• 2005

Dietary acidifiers appear to be a possible alternative to feed antibiotics in order to improve performance of weaning pigs. It is generally known that dietary acidifiers lower gastric pH, resulting in increased activity of proteolytic enzymes, improved protein digestibility and inhibiting the proliferation of pathogenic bacteria in GI tract. It is also hypothesized that acidifiers could be related to reduction of gastric emptying rate, energy source in intestine, chelation of minerals, stimulation of digestive enzymes and intermediate metabolism. However, the exact mode of action still remains questionable. Organic acidifiers have been widely used for weaning pigs' diets for decades and most common organic acidifiers contain fumaric, citric, formic and/or lactic acid. Many researchers have observed that dietary acidifier supplementation improved growth performance and health status in weaning pigs. Recently inorganic acidifiers as well as organic acidifiers have drawn much attention due to improving performance of weaning pigs with a low cost. Several researchers introduced the use of salt form of acidifiers because of convenient application and better effects than pure state acids. However, considerable variations in results of acidifier supplementation have been reported in response of weaning pigs. The inconsistent responses to dietary acidifiers could be explained by feed palatability, sources and composition of diet, supplementation level of acidifier and age of animals.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.48 no.2
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• pp.137-146
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• 2012

Black porgy and fat greenling are commercially important fish species due to the continuously increasing demand in Korea. When estimating acoustically the fish length by a fish sizing echo sounder, it is of crucial importance to know the target strength (TS) to length dependence. In relation to these needs, the target strength experiments for live fishes were conducted in an acrylic salt water tank using two split-beam echo sounders operating at 70 and 120kHz. The target strength under well-controlled laboratory conditions was simultaneously measured with the swimming movement by digital video recording (DVR) system and analyzed as a function of fish length (L) and frequency (or wavelength ${\lambda}$). Equations of the form TS-alog (L)+blog (1)+c were derived for their TS-length dependence. The best fit regression of TS on fork length for black porgy was TS=20.62 log (L, m)-0.62 log (${\lambda}$, m)-30.68 ($r^2$=0.77). The best fit regression of TS on fork length for fat greenling was TS=12.06 log (L, m)-5.85 log (${\lambda}$, m)-22.15 ($r^2$=0.44).

• Korean journal of food and cookery science
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• v.27 no.4
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• pp.47-54
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• 2011

This study was performed to investigate the quality characteristics of Yakpyun with added brown rice. The Yakpyun was prepared with polished rice, brown rice, Jujube paste, Makkolli, sugar and salt. The Yakpyun was made with various levels (0, 20, 40, 60 or 80%) of added brown rice. After making the Yakpyun, it was examined for the effect of adding brown rice on quality characteristics using scanning electron microscopy (SEM), a mechanical test, and a sensory evaluation. The moisture contents of Yakpyun tended to decrease with increasing amounts of added brown rice, but no significant differences were observed. As the content of brown rice increased, the lightness (L) decreased and redness (a) and yellowness (b) increased. In a texture profile analysis, hardness decreased with increasing brown rice content from the moment of production to 3 days of storage. When more brown rice was added, rough surfaces were found more often under SEM, and large holes were evident between granules. The results of the sensory evaluation showed that overall acceptability was the highest for Yakpyun containing 40% added brown rice.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.3
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• pp.252-258
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• 2013

The quality and quantity of food organisms in fish seed production are important. The marine microalgae Nannochloropsis oculata are used as initial food organisms in the field. We investigated the effects of salinity (0, 10, 20, 30, 40 and 50 psu) on the lipid and fatty acid composition of N. oculata. Cultivation of N. oculata at varying salinities showed the highest growth rate at 20 psu. Total lipid content ranged from 17.26 to 18.63% at salinities from 0 to 50 psu). The nonpolar lipid content increased markedly at 30 psu and was highest at 15.55%. The polar lipid content was lowest at 30 psu, by 84.45%. It was also found that the omega-3 and EPA contents were inversely proportional to salt concentration. For the polar and nonpolar lipid compositions, there was no significant effect of salinity. Omega-3 polyunsaturated fatty acid content especially the content of EPA in the seawater larvae is the essential fatty acid in this food organism. It is thus advantageous to culture N. oculata at 20 psu.

• Archives of Pharmacal Research
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• v.25 no.5
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• pp.669-674
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• 2002

Glycosaminoglycans (GAGs) were isolated from the porcine testis, and their immuno-modulating and anticoagulant activity was investigated. From anion exchange chromatography (Dowex Macropolous Resin) used for further isolation of porcine testis GAGs (PT-GAGs), two fractions (PT-GAG-1.5 and PT-GAG-16) eluted by different salt concentration were obtained. In immunomodulating activity test, PT-GAG-1.5, but not PT-GAG-16, significantly enhanced the growth of murine peritoneal macrophages. In addition, treatment with PT-GAG-1.5 induced the production of cytokines, interleukin-1$\beta$ (IL-1$\beta$), interferon-${\gamma}$ (IFN-${\gamma}$) and tumor necrosis factor-$\alpha$ (TNF-$\alpha$), from murine microphages. Unexpectedly, both of PT-GAGs had no effect on the growth of murine splenocytes. The anticoagulant activity of PT-GAG-1.5 and PT-GAG-16 was examined by activated partial thromboplastin time (aPTT) assay and thrombin time (TT) assay. Both of PT-kGAGs significantly increased the clotting times of aPTT and TT in a dose-dependent manner. The anticoagulant activity of PT-GAG-16 was found to be higher than that of PT-GAG-1.5. These results suggest that PT-GAGs possess biological activities such as immunomodulating activity and anticoagulant activity.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.2
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• pp.241-249
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• 2013

This study investigated yakpyun processing using jujube powder. The yakpyun was prepared with rice, jujube powder, makkolli, sugar, and salt. The yakpyun is made with various amounts (0, 2, 4, 6, 8%) of jujube powder. The effect of adding jujube powder on the quality characteristics of yakpyun were examined through SEM, mechanical tests, and sensory evaluation. The moisture contents of yakpyun were significantly reduced with increasing amounts of jujube powder. As the content of jujube powder increased, the lightness (L) decreased while redness (a) and yellowness (b) increased significantly (p<0.05). In texture profile analysis, hardness increased with increasing jujube powder content from initial production to three days of storage. In the structure of yakpyun examined through SEM, when more jujube powder was added, rougher surfaces were found more often (bigger holes between granules). The results of the sensory evaluation showed that the highest scores for overall acceptability were highest scores for yakpyun containing 6% level jujube powder. In conclusion, an addition of 6% jujube powder was optimal.