• Food Science of Animal Resources
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• v.34 no.3
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• pp.263-272
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• 2014

The effect of the addition of Allium hookeri on the quality of fermented sausage made with meat from sulfur fed pigs was examined, throughout a 60 d ripening period. There were two treatments in animal management: normal feed fed pigs, and sulfur fed pigs given 0.3% sulfur mixed normal feed. Fermented sausage manufactured with meat from normal feed fed pigs, and with meat from sulfur fed pigs, and 1% A. hookeri-containing fermented sausage processed with meat from sulfur fed pigs, were determined at 1 d, 15 d, 30 d, and 60 d. The meat qualities in fermented sausage were measured by DPPH radical scavenging activity (DPPH), $ABTS^+$ radical scavenging activity ($ABTS^+$), total phenolic acids, and total flavonoid contents. Fermented sausage made from pigs that had been fed with 0.3% sulfur was protected from oxidation by reduced free radical, as shown by the significant increase in DPPH and $ABTS^+$ values, compared with fermented sausage made from normal feed fed pigs (p<0.05). A. hookeri-added fermented sausage with sulfur fed pork was shown to increase the values in DPPH, $ABTS^+$, total phenolic acid, and total flavonoid contents, by comparison with both the control sausage, and sausage with sulfur fed pork, at 60 d. These results suggest that A. hookeri in meat from sulfur fed pigs could be a source of natural addition, to increase quality in the food industry.

• Bulletin of the Korean Chemical Society
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• v.26 no.9
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• pp.1335-1338
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• 2005

Thianthrene cation radical perchlorate ($Th^{+{{\cdot}}}{ClO_4}^-$) reacted readily with two isomeric thiols, benzylthiol (1) and 4-methylbenzenethiol (7) in an acetonitrile solution at room temperature. From the reaction of 1, the major products, N-benzylacetamide (4) and benzyl sulfide (5), are characteristic of benzyl carbocations while the minor one, benzyl disulfide (6) implies free radical component of the reaction. It is unprecedented that the formation of a benzyl carbocation was caused by the extrusion of sulfur atoms from benzyl sulfur cations (3). In contrast, from the reaction of 7, only p-tolyl disulfide (10) was obtained from both sulfur radicals and cations. In the reaction of 7 the thio-extrusion was not observed from the p-tolyl sulfur cation (9). A thianthrene cation radical ($Th^{+{{\cdot}}}$) was reduced quantitatively to thianthrene (Th) in both reactions.

• Journal of Plant Biology
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• v.8 no.3
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• pp.1-3
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• 1965

The sulfur-incorporation into amino acids in germinating Soy Bean seeds was studied with the aid of Sulfate-S35. Water imbibition and isotope absorption were almostly pararelled. On the radioautogram $S^35$ was detected in cysteic acids at 90 minutes. Cysteine, cystine and cysteic acid were appeared with radioactivity at 240 minutes after the infiltration of sulfate-$S^35$. Methione was not detected on the radioautogram in the range of 300 minutes. The radioactivity of $S^35$ was detected highly in free amino acids than hydrolyzates.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.189-197
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• 2014

Onion juices were prepared by various heat treatments (at $105-120^{\circ}C$ for 4.5-5.5 h), from the onions cultivated with increasing numbers of sulfur applications (once for Sulfur-1, four times for Sulfur-4). As heat treatment intensity increased, the onion juices darkened (p<0.001), which adversely affected the sensory preference. In addition, increasing the heating temperature significantly increased the organic acid content of onion juices (p<0.001), and therefore, decreased pH (p<0.001). Heat intensity did not affect the thiosulfinate content of onion juices, suggesting that the rate of decomposition of thiosulfinate into low-molecular weight sulfur derivatives is similar over the temperature range of $105-120^{\circ}C$. Total flavonoids were higher in onion juices derived from Sulfur-4 than in Sulfur-1 onions, and increased with heat treatment intensity (p<0.001). These results indicated that heat-facilitated conversion of bound forms of flavonoids to their free forms increases the extractability of flavonoids from onions.

• Korean Journal of Microbiology
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• v.13 no.1
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• pp.31-36
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• 1975

Chlorella ellipsoidea cells were cultured in a phosphate, magnesium, sulfur or potassium-free medium. Some portions of cells were taken out at intervals during the culture, and physiological activities such as growth rate, reproduction, photosynthetic activity, and biosynthesis of cholorophyll of macro-element deficient cells were measured. 1) Generally, growth rate, reproduction, photosynthetic activities, and biosynthesis of chlorophyll of the macro-element deficient cells decreased more or less, compared with those of the normal cells. 2) The growth and reproduction of the algal cells in sulfur, or magnesium free medium were retarted severely with the chlorosis ; the photosynthetic activity and the content of chlorophyll showed the same tendency. 3) It is considered that the decrease in growth rate of macro-element deficient Chlorella cells is due to the decrease in photosynthetic activity owing to the decrease in chlorophyll content of the cells.

• Environmental Engineering Research
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• v.10 no.1
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• pp.31-37
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• 2005

The selective catalytic experiments using both sulfated/sulfur-free titania and V2O5/TiO2 catalysts have been conducted for NO reduction by NH3 in a packed-bed, down-flow reactor. The sulfated and vanadia loaded titania exhibited higher activity for NO removal than the sulfur-free catalysts, where > 90% NO removal was achieved over the sulfated V2O5/TiO2 catalyst between 280∼500 C. The surface structure of vanadia species on the catalyst surface played a critical role in the high performance of catalysts in which the existence of monomeric/polymeric vanadate is revealed by Raman spectra studies. Water vapor and SO2 were added to the reacting system for the catalyst deactivation tests. At higher temperatures (T ≥ 350 C), little deactivation was observed over the sulfated V2O5/TiO2 catalysts, showing good durability against SO2 and water vapor, which is compared with deactivation at lower temperatures.

• Journal of Life Science
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• v.32 no.6
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• pp.455-462
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• 2022

This study examined changes in the body composition of Protaetia brevitarsis larvae fed sulfur and selenium. Among the general chemical components, an increase in protein was observed in the sulfur-fed group, whereas an increase in fatty acid was found in the groups fed selenium and sulfur/selenium. The structural amino acid showed some tendency to be increased compared to the control group, but this was especially true in the sulfur-fed group. The free amino acid were increased in the groups fed selenium and sulfur/selenium, with GABA, Glu, and Pro, in particular, being increased in the group fed sulfur/selenium. Among the essential amino acids, Met, Trp, and Val tended to be increased in selenium and sulfur/selenium groups. Saturated and polyunsaturated fatty acids showed a tendency to increase in the group fed sulfur/selenium, but monounsaturated fatty acid tended to be decreased in the group. In particular, no oleic acid was detected in the sulfur/selenium group, whereas palmitic acid, palmitoleic acid, and linoleic acid were increased. From observations of these body composition changes associated with the feeding of sulfur and selenium, it is estimated that the group fed sulfur/selenium would likely undergo a pronounced change in body composition. Therefore, we suggest that it is possible to manufacture a food that has enhanced functionality by appropriately adjusting the diet of Protaetia brevitarsis larvae.

• Proceeding of EDISON Challenge
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• 2014.03a
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• pp.347-358
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• 2014

본 논문에서는 양자 역학적 분자 동역학(Quantum Mechanical/Molecular Mechanical-Molecular Dynamics, QM/MM-MD)을 통해 수용액에 녹아 있는 Potassium Thiocyanate의 dynamics를 연구했다. Umbrella sampling technique을 활용하여 association/dissociation에 해당하는 Free energy surface를 구했다. 두 개의 Free energy minimum이 녹아 있는 두 이온의 center of mass 사이의 거리가 $4{\AA}$일 때와 $5{\sim}6{\AA}$ 부근일 때 나타났으며 $4{\AA}$일 때 더 안정 했다. 본 논문에서는 $4{\AA}$일 때를 Contact Ion Pair(CIP) $6{\AA}$일 때를 Dissociation Ion Pair(DlP)라고 칭했다. 이 minimum들이 무엇인 지를 밝혀 내기 위해 추가 연구를 수행하였다. Free energy 상에서 가장 안정 할 때(CIP) solute인 Potassium thiocyanate의 구조를 살펴 봤더니 Potassium ion은 Thiocyanate ion의 Sulfur보다 Nitrogen side를 선호하였다. 그 원인을 알아보기 위해 salvation shell의 구조를 Radial distribution function을 통해 살펴 봤더니 물 분자가 Nitrogen보다 Sulfur와 더 강한 상호작용을 하고 있었다. 그로 인해 Potassium ion이 Nitrogen을 선호한단 결과가 나온 것이다. 한편, 두 번째 minimum은 물 분자가 Potassium 이온과 Thiocyanate 이온 사이에 flexible하게 bridging을 하는 구조였다. 또한 단순 양자 계산을 통해서도 비슷한 구조를 얻을 수 있었다. 그러나 QM 계산은 0K에서 수행하는 것이기 때문에 엔트로피 효과가 없는 계산이지만 본 연구는 온도 300K로 실제 용매와 가깝게 수행함으로써 고정되어 있는 구조가 아니라 엔트로피와 엔탈피가 균형적으로 존재하는 실제 용액 속에서의 구조를 처음으로 보여주는 것이다.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.13 no.6
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• pp.279-283
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• 2003

In this study, ZnTe : S single crystal thin films substituted by sulfur were grown on GaAs (100) substrates by hot-wall epitaxy. The photoluminescence (PL) characteristics of ZnTe : S single crystal thin films was measured to investigate the effects due to sulfur atoms in the ZnTe layer. The Peak of 2.339 eV identified as the isoelectronic center was observed in low temperature PL spectrum, but PL spectra which the origin had not been well-explained were not observed. Temperature dependence of PL intensities of the light hole free exciton was explained by extrinsic self-trapping. Besides it is reported that the emission lines near absorption edge at room temperature were observed.

• Food Science of Animal Resources
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• v.36 no.6
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• pp.729-736
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• 2016

This study was performed to evaluate the quality of fermented sausages manufactured with processed sulfur-fed pigs. The fermented sausages were divided into two groups; one was manufactured with non sulfur-fed pigs (NP), the other one was made with processed sulfur-fed pigs (SP). No differences were found in moisture and fat contents (p>0.05) between NP and SP, but the protein and ash con-tents of SP were significantly higher than those of NP (p<0.05). The pH of SP was significantly lower than that of NP, and the water activity ($a_w$) of SP was significantly higher than that of NP after 14 and 21 d (p<0.05). The TBA (Thiobarbituric acid reactive substance) w value of SP was significantly lower than that of NP (p<0.05). The lightness and yellowness of NP were significantly higher than those of SP, whereas the redness of NP was lower than SP (p<0.05). The total plate count of SP was lower than that of NP (p<0.05). There was no significant difference in TPA (Texture profile analysis) between the two samples. SP showed significantly increased monounsaturated fatty acid (p<0.05) and decreased saturated fatty acid. Umami taste and richness in SP were significantly higher than in NP (p<0.05). Therefore, it is suggested that processed sulfur fed pigs may play a key role in enhancing the quality of meat products.