• Korean Journal of Agricultural Science
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• v.14 no.2
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• pp.272-285
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• 1987

In order to obtain the data for the effective separation and purification of lysozyme from egg white, optimal conditions for the homogenization of egg white and lysozyme activities of some fresh hen eggs were examined. The recovery and purity of lysozyme isolated by the direct crystallization method, the adsorption with Bentonite and the batch method with Duolite were also investigated. The results obtained were summarized as follows; 1. On the homogenization of egg white, optimal stirring time and stirring rate for the measurement of the lysozyme activities were found to be 10 min. and 2,000 rpm respectively. 2. On the activities of lysozyme in the fresh hen eggs, the activities of W. Leghorn was greater than that of R. Island or Ogol fowl, and the activities of the thick white was a little greater than that of the thin white. 3. The residual lysozyme activities of the hen eggs stored at $4^{\circ}C$ was greater than that of the ones stored at $25^{\circ}C$ or $-20^{\circ}C$ over the storage periods. 4. Hen egg lysozyme recrystallized three times by the method of direct crystallization showed the recovery of 64.3% and the increase of 29 fold in specific activities. 5. By the adsorption method with bentonite, lysozyme in the egg white was adsorbed to 95.7%, and the elution rate of the ones adsorbed was 89.1%, and the increase in specific activities was 13 fold. 6. In the experiment exploying duolite as an adsorbent, Jysozyme in the egg white was obtained with the bound rate of 97%, the recovery rate of 84.8%, and was purified by 30fold.

• The Korean Journal of Nuclear Medicine Technology
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• v.14 no.1
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• pp.143-146
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• 2010

Purpose: Insulin is involved in carbohydrate metabolism and also it's very important because it increases storage of glycogen, synthesis of fatty acids, absorption of amino acid, synthesis of protein. Insulin is clinically useful when we evaluate fasting patients in hypoglycemia, classify and predict diabetes, assess the activity of ${\beta}$-cell, research insulin resistance. We are going to increase usability of insulin assay by establishing normal reference value according to statistical analysis. Material & Method: We selected 6,648 patients who visited asan health medical center from May to August in 2008. We set exclusion criteria as family of diabetes, diabetes medication, the past history of blood glucose rise, more than 100 mg/dL in normal fasting blood glucose, outside the scope of BMI 18.5~22.9 $kg/m^2$, and more than HbA1c 6.5%. We determine whether the subgroup is portioned as sex and age or not and establish normal reference value by conducting statistical analysis as Bayesian's method and Hoffman's method. Result: Portioning of subgroup as sex and age is not needed. By statistical analysis of Bayesian method, results 1.5-11.0 uIU/mL. By statistical analysis of Hoffman method, results 1.8~12.8 uIU/mL. Conclusion: We established 1.8~12.8 uIU/mL as Insulin normal reference value by Hoffman method. This is a similar value with reporting reference value 1.7~11.8 uIU/mL in kit. This will enhance the usability of insulin assay by establishing normal reference value.

• Korean Journal of Food Science and Technology
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• v.6 no.3
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• pp.177-184
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• 1974

File fish Navodon modestus was dehydrated in cabinet type hot-sir drier at $48-50^{\circ}C$ for 11 hours and also yellowfin puffer Fugu xanthopterum was dried in open air at $26-28^{\circ}C$ for 30 hours. Nucleotides and their related compounds were collected by extraction with cold perchloric acid and their amounts were determined by anion exchange column chromatography. The contents of ADP, IMP, ATP and hypoxanthine in fresh file fish muscle were 22.9, 12.1, 4.9, and 3.2 ${\mu}mole/g,$ dry wt. respectively. AMP and inosine were 0.9 ${\mu}mole/g,$ dry wt. equally. In fresh yellowfin puffer muscle, the contents of ADP, ATP, AMP, inosine and hypoxanthine were 25.6, 2.4, 1.6, 0.3, 0.6, and 0.4 ${\mu}mole/g,$ dry wt. respectively. In the case of file fish, ADP and ATP tended to degrade rapidly during hot-air dehydration. The contents of IMP were decreased slightly while AMP and inosine were increased. And another case of yellowfin puffer, ADP also tended to degrade rapidly during sun drying while AMP, IMP, inosine and hypoxanthine were increased. Especially, in both case of file fish and yellowfin puffer, inosine was increased twenty five and thirty five times during drying respectively.

• Journal of Animal Science and Technology
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• v.48 no.2
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• pp.293-306
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• 2006

We characterized physicochemical properties and examined the organoleptic and textural evaluations of Feta cheese made from goat's milk. Nutritional compositions of goat Feta cheese were fat 23.50%, protein 11.03% with moisture content of 59.54%. Cell numbers of lactic starter cultures in Feta cheese maintained from log 8.46 CFU/g and pH 5.76 during storage at 4℃ for 14 day's aging. The color of Feta cheese was whitish (L. 93.19) at after finishing brine salting, but became a little yellowish(b. 3.52) (a. -0.71). For texture profile analysis of goat Feta cheese, hardness, fracturability springness, and cohesiveness seemed to be week, but adhesiveness gumminess, chewiness, and resilience were enhanced as aging times extended to 14days, resulted in the overall textural properties was to be superior to control cheese(commercial Mozzarella cheese). Organoleptic evaluations were examined based on the intensities and the preferences for flavour, tastes, texture and mouth feeling. saltiness, bitterness and acidity were stronger in the intensities than control cheese, but the preferences were enhanced by aging to be better than control cheese at 14 days and later on, however, the texture changed to be weaker in hardness and unpleasant in mouthfeel. The fatty acid compositions of Feta cheese analysed by Gas chromatography were saturated fatty acid 42.06%, monoenoic acids 29.67%, di-enoic acids 24.24%, tri-enoic acids 1.21%.

• Journal of Food Hygiene and Safety
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• v.35 no.1
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• pp.51-59
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• 2020

This study evalutated the risk of foodborne illness from Vibrio spp. (Vibrio vulnificus and Vibrio cholerae) through sea squirt consumption. The prevalence of V. vulnificus and V. cholerae in sea squirt was evaluated, and the predictive models to describe the kinetic behavior of the Vibrio in sea squirt were developed. Distribution temperatures and times were collected, and they were fitted to probabilistic distributions to determine the appropriate distributions. The raw data from the Korea National Health and Nutrition Examination Survey 2016 were used to estimate the consumption rates and amount of sea squirt. In the hazard characterization, the Beta-Poisson model for V. vulnificus and V. cholerae infection was used. With the collected data, a simulation model was prepared and it was run with @RISK to estimate probabilities of foodborne illness by pathogenic Vibrio spp. through sea squirt consumption. Among 101 sea squirt samples, there were no V. vulnificus positive samples, but V. cholerae was detected in one sample. The developed predictive models described the fates of Vibrio spp. in sea squirt during distribution and storage, appropriately shown as 0.815-0.907 of R² and 0.28 of RMSE. The consumption rate of sea squirt was 0.26%, and the daily consumption amount was 68.84 g per person. The Beta-Poisson model [P=1-(1+Dose/β)^-α] was selected as a dose-response model. With these data, a simulation model was developed, and the risks of V. vulnificus and V. cholerae foodborne illness from sea squirt consumption were 2.66×10^-15, and 1.02×10^-12, respectively. These results suggest that the risk of pathogenic Vibrio spp. in sea squirt could be considered low in Korea.

• Clean Technology
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• v.26 no.2
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• pp.145-150
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• 2020

Nitrous oxide (N₂O) is one of the six greenhouse gases, and it is essential to reduce N₂O by showing a global warming potential (GWP) equivalent to 310 times that of carbon dioxide (CO₂). Selective catalytic reduction (SCR) is a technology that converts ammonia into harmless N₂ and H₂O by using ammonia as a reducing agent to remove NOx, one of the air pollutants; the process also produces high denitrification efficiency. In this study, the Fe-BEA catalyst was steam-treated at 100 ℃ for 2 h before Fe ion exchange in the fixed bed reactor in order to investigate the effect of the steam-treated Fe-BEA catalyst on the NH₃-SCR reaction. NH₃-SCR reaction test of synthesized catalysts was performed at WHSV = 180 h^-1, 370 to 400 ℃ in the fixed bed reactor. The Fe-BEA(100) catalyst steam-treated at 100 ℃ showed a somewhat higher activity than the Fe-BEA catalyst at 370 to 390 ℃. The catalysts were characterized by BET, ICP, NH₃-TPD, H₂-TPR, and ²⁷Al MAS NMR in order to determine the cause affecting NH₃-SCR activity. The H₂-TPR result confirmed that the Fe-BEA(100) catalyst had a higher reduction of isolated Fe³⁺ than the Fe-BEA catalyst, and that the steam treatment increased the amount of isolated Fe³⁺ as an active species, thus increasing the activity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.1
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• pp.41-46
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• 1994

This study was undertaken to clarify the effect of killing methods on physical and rheological changes of plaice, Paralichthys olivaceus muscle at early period after death. Plaices killed by the four different methods(1. spiking at the brain instantly. 2. drowning in air. 3. dipping in 1,000ppm ethylaminobenzoate dissolved sea water as an anesthetic. 4. electrifying in sea water.) were stored at $5^{\circ}C$, and the rigor-index and breaking strength through storage were monitored. The longest onset time of rigor-mortis and full rigor was in the samples killed by dipping in sea water with dissolved anesthetic among all samples, where rigor-mortis began at 20hrs after killing and maximum tension was attained after 56hrs. However, in the cases of plaice electrified in sea water or drowned in air, the onset of rigor-mortis began just after killing and maximum tensions were attained after 9hrs and 13hrs, respectively. The level of breaking strength in the muscle of fish killed by spiking the brain instantly was $950.30{\pm}50.23g$, immediately after killing. The value and time reached around the maximum breaking strength for each of the samples were $1,230.60{\pm}30.32g$ and Ohr (immediately after killing) for samples killed by electrifying in sea water, $1,235.83{\pm}35.37g$ and 2.5hrs for drowning samples, $1,186.29{\pm}55.90g$ and 10hrs for spiking samples, and $1,189.67{\pm}50.32g$ and 15hrs for samples dipped in anesthetic, respectively. From the results above, it could be concluded that electrification in sea water is the most effective method in accelerating rigor-mortis and shortening times of reaching the maximum breaking strength of fresh plaice flesh of all the killing methods at early periods after death, whereas dipping in sea water treated with anesthetic was the most effective way in delaying those changes.

• Restorative Dentistry and Endodontics
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• v.31 no.5
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• pp.398-408
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• 2006

The purpose of this study was to verify the usefulness of MTT analysis as a tool of measurement of the periodontal ligament cell viability from the extracted rat molar. A total of 80 Sprague-Dawley white female rat of 4 week-old with a body weight of 100 grams were used. The maxillary left and right, first and second molars were extracted under Ketamine anesthesia. Twenty-four teeth of each group (divided as five groups depending upon the time-lapse after extraction such as Immediate, 10, 20, 40 and 60 minutes) were immersed in $200{\mu}l$ of MTT solution (0.5 mg/ml) and processed for optical density measurements. Another 10 teeth of each group were treated as same as above and sectioned at $10{\mu}m$ for microscopic examination. All measurements values were divided by the value of hematoxylin-eosin staining which represented the volume of each corresponding samples. Immediate and 10 minute groups showed highest MTT values followed by 20, 40, and 60 minutes consecutively. Statistical significance (p<0.05) existed between all groups except in immediate versus 10 minute groups and 40 versus 60 minutes. Histological findings also showed similar findings with MTT results in crystal shape and crystal numbers between the experimental groups. These data indicate that in vivo MTT analysis nay be of value for evaluation of the periodontal ligament cell viability without time- consuming cell culturing processes.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.242-251
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• 1989

The salted-dried mullet(Mugil japonicus) roe is a kind of traditional food particulary in the area of Young-am gun, Chunnam province. This study was conducted to conform the scientific processing conditions and to evaluate the nutritional quality and changes of major components during storage times. The manufacturing method was that the fresh roe was salted for about 20 hours for the preparation of salted-dried roe, washed by clean waters, drained, shaped a flat piece with 1.2cm thickness by pressing, and spreaded sesame oils on the surface of the salted roe periodically during wind drying for 20 days. The dried roe was blanched in heated water$(80^{\circ}C/3min)$ and packaged the dried product for storages. The fractional compositions of free lipid of wind dried roe were 40% of neutral lipids, 12% of glycolipids and 9% of phospholipids and those of bound lipids were 13% of neutral lipids. 10% of glycolipids and 13% of phospholipids respectively. The major fatty acids of the roe were $C_{16:0}$, $C_{18:0}$, $C_{18:1}$, $C_{18:2}$ and $C_{20:0}$ which was consisted of free and bound lipids in wind drying method during processing and storages. Total amino acids were 99.87g/100g and major amino acids were Glu, Pro, Leu, Lys and CySH and the protein score was average 155% and the chemical score was average 109%. Free amino acids was 1,376mg% that had 50.61% of Pro and the major kinds of those were Tyr and CySH.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.692-701
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• 2008

This study was conducted with 150 adults of 20 years or older, all of whom lived in Seoul. The awareness of traditional Hangwa (Korean cookies) was shown to be relatively low, with 2.9 points on average, and the intake of traditional Hangwa for a month was 2.1 times. For the reason that traditional Hangwa couldn't become popular, and the opinion that the reason was because the price is expensive was the highest, at 3.8. The next highest reasons given were because it is difficult to buy, and because it is inconvenient to eat, at 3.0. The traditional Hangwa was shown to enjoy positive awareness as opposed to negative awareness, while the manufacturing sanitation was also recognized to be relatively clean, with 2.6 points assigned to the opinion that it doesn't taste good, and 2.7 points assigned to the opinion that the manufacturing sanitation is unclean. With regard to the excellence of traditional Hangwa, the response that 'our tradition can be handed down' was the most often encountered, with a score of 3.9. The traditional Hangwa was appraised as excellent, with 3.6 points assigned to the opinion 'it suits our body because it is made with our agricultural products' and 3.4% for each opinion 'safe ingredients are used' and 'all ingredients are good for health'. With regard to the level of agreement for the development of functional traditional Hangwa, the positive group was higher than 25.3% of the negative group, with 27.3% for 'agree very much' and 22.0% for 'agree'. When converted into a 5-point scale for the development of functional traditional Hangwa, the group that was positive toward its development was high, with 3.4 points on average. All categories of excellence awareness were correlated with the level of agreement for the development of a functional food product (p<0.001). Consumer awareness toward the addition of traditional Hangwa functionality was generally positive, with 3.3 points or higher on average, and awareness of the aging suppression and diabetes control effects of Hangwa was also high, with 3.5 points. Next were Hangwa for diet, Hangwa for blood pressure control, Hangwa for mineral supple-mentation and vitamin additive-type Hangwa, with 3.4 for each, and Hangwa for health preservation, with 3.3 in order. With regard to the degree of interest toward functional traditional Hangwa for the treatment of diseases, obese patients cited aging suppression, at 3.2, and vitamin additive Hangwa, at 3.0, while Hangwa for dieting was assigned 2.8 points. Patients with high blood pressure, blood circulation, and diabetes were all shown as having a high degree of interest in all items, while evidencing particular interest toward Hangwa for diabetes control and Hangwa for blood pressure control. With regard to intention to purchase while developing functional traditional Hangwa, the group asserting intention to purchase was higher than 60% for all items except for Hangwa for diabetes control (58.7%). The Hangwa for aging suppression was highest, at 68.6%, and shown as having intention to purchase during development in the order of vitamin additive Hangwa at 68.0%, Hangwa for mineral supplementation at 64.6%, each of Hangwa for health preservation and Hangwa for blood pressure control at 62.7%, Hangwa for diet at 62.6% and Hangwa for diabetes control at 58.7%. The considerations during the development of functional traditional Hangwa were in the following order: storage at 4.1 points, taste and level of function at 3.9 points, size at 3.5 points, and packing at 3.4 points.