• 한국전기화학회:학술대회논문집
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• 1999.10a
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• pp.67-67
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• 1999

• Environmental Engineering Research
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• v.7 no.3
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• pp.129-136
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• 2002

• Journal of the Korean Recycled Construction Resources Institute
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• v.6 no.2
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• pp.81-88
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• 2011

This study ascertained the possibility of use of sulfur abstracted from waste sulfur as a construction material through modification process and manufacturing high efficiency modification sulfur with superior quality on dispersibility and hydrophilic in normal temperature. Mechanic, behavior and chemical durability of mortar with added modification sulfur. The results of the study are as follows. The fluidity of mortar mixed with modification sulfur and compressive strength decreased as ratio of mixing of them increases. Flexural, tensile and bond strength of the mortar are also improved and shrinkage of it increases. Especially chemical durability of the mortar showed excellent resistance with the increase of ratio of mixing. Therefore this research has confirmed the modification sulfur can be used as a addmixture for cement.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.824-830
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• 2015

This study was performed to investigate the effect of dietary processed sulfur supplementation on water-holding capacity, color, and lipid profiles of pork according to the level of dietary processed sulfur (0%, CON; 0.3%, S). The pigs were slaughtered at an average final weight of 120 kg, and the longissimus dorsi muscles were collected from the carcasses. As results, pork processed with sulfur had significantly higher moisture and ash contents compared to those of CON but lower crude fat, pH, expressible drip, lower redness and yellowness, and greater lightness. Pork processed with sulfur showed significantly lower total lipid content, triglycerides, and atherosclerosis index but significantly higher high-density lipoprotein cholesterol. Feeding processed sulfur significantly lowered myristic acid, heptadecanoic acid, and stearic acid contents, whereas monounsaturated fatty acids and oleic acids were significantly higher compared to those in the CON. Higher amounts of polyunsaturated fatty acids and n-6 fatty acids were observed in the pork processed with sulfur than that of the CON. Therefore, supplementing pigs with dietary sulfur improved nutrient and meat quality.

• Applied Biological Chemistry
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• v.14 no.2
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• pp.109-116
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• 1971

The nutritional status of sulfur in rice plants grown on various field conditions different in soil fertility, fertilizers used and weather was investigated as follows. 1. The critical percentage of sulfur in rice shoot grown in a sulfur deficient field appears to be over 0.2 around 30 days after transplanting. 2. The mean sulfur contents at harvesting stage were 0.22% and 0.43% in the ear and straw, respectively and increased more in the straw by the application of ammonium sulfate. 3. The ratio of sulfur contents in the straw and ear (straw/ear) showed the increasing tendency from north to south only in the fertilized fields. But it was not as such in the percent translocation, the mean values of which were 26% and 29% in the fertilized and non-fertilized, respectively. 4. The sulfur uptake amounted to 6kg and 10kg per acre in the non-fertilized and fertilized, respectively. 5. The sulfur content was decreased in the order of leaf blade+leaf sheath, stem and ear, and was higher in the low productive field than that of high productive field.

• Journal of Nutrition and Health
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• v.29 no.3
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• pp.260-266
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• 1996

Eighteen crossbred pigs were weaned at 4 days of age and fed up to 28 days of age to examine the effect of sulfur amino acid content of three diets upon plasma taurine concentration and hepatic cysteinesulfinate decarboxylase activity. The experimental diets consisted of either whey protein (W) or partialy hydrolyzed soy protein (S) as the source of protein. 0.25% methionine was added to the S diet for the third dietary regimen (SM). Sulfur amino acid content(methionine plus cystine)of the three diets was 1.53%, 1.34% and 1.09% for the W, SM and S diet, respectively. Plasma taurine concentration from the pigs fed the three experimental diets reflected the total sulfur amino acid content of the diet. The S diet resulted in a significantly lower plasma tarrine level than the W and SM diets throughout the experiment. After three weeks, pigs fed the W diet had significantly higher plasma taurine concentration than those fed SM diet. Therfore it appears that taurine requirement of the pig depends on the sulfur amino acid contents of the diets and the conversion o sulfur amino acid to taurine seemed not to be limited by any factor when sulfur amino acid was below 1.53% of the diet. There was no significant difference between three dietary groups in hepatic cysteinesulfinate decarboxylase activity and this suggests that the reduced cysteinesulfinate decarboxylase activity due to high sulfur amino acid in the diet may not occur in the pig liver.

• Journal of Nutrition and Health
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• v.37 no.2
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• pp.100-107
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• 2004

This study was performed to evaluate the effect of dietary protein source and sulfur amino acid content on bone metabolism in ra. Thirty male rats (body weight 145$\pm$2g) were divided into three groups. The rats in the first group were fed on casein 20% diet as animal protein source and those in the second group were fed on soy 20% diet as plant protein source. Sulfur amino acid ratio of these group was 1.07:1. The rats in the third group were fed on soy 20% diet and the sulfur amino acid were supplemented with the amount contained as much in the soy 20% diet. All rats were fed on experimental diet and deionized water ad libitum for 9 weeks, The total body, spine, femur bone mineral density and bone mineral content were measured using Dual Energy X-ray Absorptiometry Calcium, phosphate, pyridinoline, creatinine in urine and calcium, phosphate, alkaline phosphatase, osteocalcin in serum were measured. During the experimental period, plant protein (soy protein) group had a lower urinary Ca excretion, urine pyridinoline ＆ crosslinks value and had a higher Ca efficiency in total bone and femur bone mineral density than animal protein (casein) group. There were no significant differences in serum calcium, phosphate, alkaline phosphatase and osteocalcin among the three groups of the rats. The findings from this study demonstrated that plant protein (soy protein) is beneficial of bone mineral density because it had a higher Ca efficiency in total bone and femur bone mineral density than animal protein (casein). However, the supplementation of sulfur amino acid on soy results were consistent with prior studies that dietary sulfur amino acid load had a negative effect on calcium balance. The rats fed sulfur amino acid supplementation diet increased urinary calcium excretion and decreased calcium efficiency for total and femur mineral density. Therefore, dietary protein source and sulfur amino acid content influence bone metabolism. (Korean J Nutrition 37(2): 100-107, 2004)

• Biotechnology and Bioprocess Engineering:BBE
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• v.9 no.5
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• pp.400-404
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• 2004

This Study was tarried out to investigate the relationship ACE inhibitory activity and degradations of sulfur containing materials in Dolsan leaf mustard juice (DLMJ). The changes of sulfur containing materials which were treated with autolysis, myrosinase, ascorbate and papain were studied, as well as the changes of ACE inhibitory activity in DLMJ. At $37^{\circ}C$, sulfur contain-ing materials by autolysis decreased most rapidly from $0.43\%$ to $0.13\%$ in the second day. Conversely. ACE inhibitory activity increased most from $66\%$ to $87\%$. in the second day at $37^{\circ}C$. As myrosinase concentrations increased more, sulfur containing materials in DLMJ decreased more. The ACE inhibitory activities at 0, 0.5, 1, 2, and 4 Units of myrosinase for 240 min later were 70, 74, 75, 82, and $85\%$, respectively. At 1 mM ascorbate. concentrations of Sulfur containing materials in DLMJ decreased more significantly on the second day than on the other days. At 1 mM ascorbate for 6 days, ACE Inhibitory activity reached a maximum of about $92\%$. And, an increase of papain concentration was noted in accordance with a decreased sulfur containing materials. The maximum rate of AEC inhibitory activity at control, 3, 6, and 12 Units of papains treatments was shown as 70, 70, 75, and $78\%$ at 60 min, respectively. These results suggested that the degradation of sulfur containing materials led to the increase of ACE inhibitory activity. Consequently, it was suggested that ACE inhibiting was significantly related to the degradatives of sulfur containing materials.

• Journal of Physiology & Pathology in Korean Medicine
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• v.23 no.2
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• pp.360-367
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• 2009

The purpose of this study was evaluated physiological activity of processed sulfur with Cordyceps militaris mycelium that antioxidative and antiinflammatory effects. Proliferation of processed sulfur (PS) with Cordyceps militaris mycelium was increased in dose-dependent manner. In organic sulfur contents of Cordyceps militalis mycelium fortified processed sulfur, CM+PSH (CM+3000 ppm of PS) was significantly higher than other groups. However, CM+PSL (CM+1500 ppm of PS) was almost changed organic sulfur. Content of total polyphenol compounds was similarity to CM, CM+PSL and CM+PSH. The EDA (electron donating ability) and SOD-like activity was increased in dose-dependent manner and the activity of CM were significantly higher than CM+PSL and CM+PSH. We examined cytotoxicity, nitric oxide production of Raw 264.7 cell and inhibition of HT 1080 cell by MTT assay. CM, CM+PSL and CM+PSH do not have any toxic effects in macrophages (Raw 264.7). And CM+PSL and CM+PSH inhibited the production of nitrite in Raw 264.7 cells activated with LPS. The antitumor effects of processed sulfur with Cordyceps militaris mycelium on HT 1080 cell was indicated a significantly inhibition activity. These results suggested that processed sulfur with Cordyceps militaris mycelium have activities of antioxidant, antiinflammatory effects.

• Food Science of Animal Resources
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• v.35 no.3
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• pp.330-338
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• 2015

The effects of dietary supplementation of processed sulfur in pigs according to the level provided during the fattening phase were examined. The pigs were divided into three groups: control (CON), non-sulfur fed pigs; T1, 0.1% processed sulfur fed pigs; T2, 0.3% processed sulfur fed pigs. Physicochemical and sensory properties, as well as meat quality and oxidative stability of the Longissimus dorsi muscle were investigated. The feeding of processed sulfur did not affect moisture and protein contents (p>0.05). However, the crude fat content of T2 was significantly decreased compared to CON (p<0.05), while the pH value of T2 was significantly higher than those of both CON and T1 (p<0.05). Cooking loss and expressible drip of T2 were also significantly lower than that of CON (p<0.05). The redness of meat from T1 was significantly higher than both CON and T2 (p<0.01). During storage, lipid oxidation of the meat from sulfur fed pigs (T1 and T2) was inhibited compared to CON. Examination of omega-3 polyunsaturated fatty acids revealed T2 to have significantly higher content than CON (p<0.05). In the sensory test, the juiciness and overall acceptability of T2 recorded higher scores than CON. This study demonstrated that meat from 0.3% processed sulfur fed pigs had improved nutrition and quality, with extended shelf-life.