• Korean Journal of Microbiology
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• v.50 no.1
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• pp.8-14
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• 2014

The objective of this work is to investigate and compare several functional properties of lactic acid bacteria (LAB), Lactobacillus casei SK-7 isolated from home-made yogurt and Lactobacillus bulgaricus YK-11 from commercial yogurt. Initially, physiological and biochemical properties of SK-7 and YK-11 were characterized. Phylogenetic analysis using 16S rRNA sequencing were performed to identify the strains, and the strain could be assigned to Lactobacillus casei and Lactobacillus bulgaricus, designated as L. casei SK-7 and L. bulgaricus YK-11. Phylogenetic tree of SK-7 and YK-11 was plotted based on 16S rRNA sequence comparisons. Production of lactic acid and organic acid, and pH changes in the cultures of SK-7 and YK-11 were monitored during 72 h. During the incubation period, several functional properties of L. casei SK-7 and L. bulgaricus YK-11 were examined. L. casei SK-7 and L. bulgaricus YK-11 cultures eliminated 93.9% and 88.2% of nitrite, respectively. Antioxidant activity of cultural supernatants of SK-7 and YK-11 were 62.6%, 54.9%, and activity of ${\beta}$-galactosidase were 14.9 units/mg and 13.1 units/mg, respectively. The antimicrobial activities were examined with 20-fold concentrated culture supernatants from the cultures of SK-7 and YK-11. The activities of SK-7 supernatants were clearly observed against all microorganisms in this work, whereas no activities were observed in YK-11 supernatants. Although it might be conducted additional functional research, functional properties of LAB isolated from home-made yogurt have been shown to be better than those of commercial yogurt in this work.

• Economic and Environmental Geology
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• v.29 no.4
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• pp.421-428
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• 1996

The occurrence, optical property, chemical composition, crystal structure and formation environments of the phillipsite within deep-sea manganese nodules were systematically investigated in this study. Phillipsite in manganese nodules occurs in nucleus of nodules along with consolidated bottom sediments, weathered volcanic debris, and interstitial grains in the each layer of manganese encrusts. Phillipsite is predominantly pseudomorphs of volcanic shards, and occurs as white to pale yellow in color lath-shaped and equant crystals. These show aggregations of prismatic, blocky, and bladed of 2 to $20{\mu}m$ long, and 2 to $5{\mu}m$ thick. The simplified average chemical formula of phillipsite is $({Ca_{0.1}Mg_{0.3}Na_{1.1}K_{1.5}})_3{(Fe_{0.3}Al_{4.2}Si_{11.8})O_{32}{\cdot}10H_2O}$ with a very siliceous and alkalic. The $Si/(Al+Fe^{+3})$ ratio is 2.37 to 2.78 and alkalis greatly exceed the divalent exchangeable cations, and Na/K ratio is 0.59 to 0.81. The phillipsite is monoclinic ($P2_l/m$) with the unit-cell parameters, $a=10.005{\AA}$, $b=14.129{\AA}$, $c=8.686{\AA}$, ${\beta}=124.35^{\circ}$, and $V=1013.6{\AA}^3$. Phillipsites in manganese nodules formed apparently authigenically at a temperature less than $10^{\circ}C$, and they crystallized at a pressure of less than 0.7 kb, and pH of about 8 in deep-sea environments.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.131-144
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• 2015

The purpose of this study was to determine the best ratio of tomato sauce with chili pepper powder. The investigation of food quality after preparing tomato sauce with chili pepper powder shall be as follows. Moisture was reduced when red chili pepper powder were added gradually, although protein, fat, ash, and carbohydrates were increased. pH values decreased as red chili pepper increased as organic acid was reduced. In case of colour, L-value and a-value were reduced, although b-value increased. Lycopene and ${\beta}$-carotene increased by adding red chili pepper by virtue of the existence of carotenoid. Polyphenol, flavonoid, and DPPH radical also increased with the addition of red chili pepper as a result of red chili pepper's antioxidant property. In an attribute difference test, smoothness showed a low score when red pepper powder was added, but graininess returned a high score as red pepper powder absorbed moisture. The result of the sensory test for sauce, TC2 showed the best score in overall acceptance, while TC3 showed the best score for sauce with pasta in overall acceptance. Tomato sauce with 3% of red pepper powder was shown to have the most acceptable quality and should have powerful manufacture competitiveness.

• Applied Chemistry for Engineering
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• v.27 no.6
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• pp.599-605
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• 2016

Recently, photodynamic and photothermal therapies have received increasing attention as an effective cancer treatment. In this study, a gold nanorod (AuNR) colloidal solution was synthesized as a hyperthermia agent for photothermal therapy and also modified with photosensitizer (PS) for photodynamic therapy. PEG (polyethylene glycol) and FA (folic acid) ligand were also introduced into AuNR for the long circulation in human body and efficient targeting of cancer cells, respectively and AuNRs were modified with FA-PEG and poly-${\beta}$-benzyl-L-aspartate (PBLA) block copolymers through a 3,4-dihydroxy hydrocinnamic acid (HCA) linker. A series of AuNRs with various aspect ratios were synthesized by controlling the feeding ratio of $AgNO_3$. The physicochemical property and morphology of synthesized AuNR100 and FA-PEG-$P(Asp)_{50}$-HCA-AuNR100 were analyzed by UV-visible spectrophotometer, $^1H$ NMR, XPS measurements, TEM. The surface modified AuNR carrier with biocompatibility could be applied for the effective diagnosis as well tumor phototherapy.

• Journal of the Korean Ceramic Society
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• v.40 no.9
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• pp.867-873
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• 2003

$Si_{3}N_{4}$-BN based machinable ceramics were fabricated by hot-pressing at $1800^{\circ}C$ for 2 h under a pressure of 25 MPa. The microstructure, mechanical properties, and machinability were investigated. With increasing h-BN content from 5 vol% to 30 vol%, three point flexural strength decreased from 1000 MPa of monolithic S $i_3$ $N_4$ to 720～400 MPa. The fracture toughness, $K_{IC}$ , was decreased from 7.6 MPaㆍ$m^{1/2}$ of monolithic S $i_3$ $N_4$ to 6.5～4.1 MPaㆍ$m^{1/2}$. The grain size and aspect ratio of $\beta$-S $i_3$ $N_4$ slightly decreased with increasing h-BN content. S $i_3$ $N_4$ monolith could not be machined due to brittle fracture, but S $i_3$ $N_4$-BN based machinable ceramics could be machined without fracture, showing excellent machinability. With increasing h-BN content, the thurst force during cutting and micro-drilling process was decreased.

• Food Science and Preservation
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• v.10 no.2
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• pp.175-181
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• 2003

Yogurt base was prepared from skim milk supplemented with sweet persimmon powder at the levels of 4% and 7％ and was fermented with Lactobacillus acidophillus. Sweet persimmon powder contained protein 2.2%, fat 30.5%, carbohydrate 56.6% and ash 2.5%, Quality characteristics of prepared yogurt were evaluated for acid production(pH), visible cell numbers, sensory property and oganic acid compositions during fermentation. Lactic acid content in yogurt supplemented with sweet persimmon powder was higher (1.12%∼l.21%) than that (1.05%) in yogurt made with only skim milk after 24 hours fermentation. The sensory score was higher yogurt made with skim milk than yogurt supplemented with sweet persimmon powder in taste, texture and overall acceptability. However, the acid production in yogurt supplemented with sweet persimmon powder were not significantly difference compared to yogurt made with skim milk The antioxidative activity by DPPH(a-a'-diphenyl-${\beta}$-picrylhydratyl) method in yogurt supplemented with sweet persimmon powder and yogurt made with skim milk were higher than BHT 0.005 ％ used as control.

• Korean Journal of Soil Science and Fertilizer
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• v.38 no.1
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• pp.25-31
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• 2005

A soil bacterium, Bacillus subtilis HJ927, exhibiting strong antagonistic property against pathogenic fungi was isolated from pepper fields infested with Phytophthora capsici. Pepper plants inoculated with P. capsici revealed severe root mortality while plants co-inoculated with B. subtilis HJ927 and P. capsici showed drastically reduced root mortality. Low molecular weight substances released by B. subtilis HJ927 mediated the plant protective effect. The anti-fungal compounds released by B. subtilis HJ927 were identified as 3-methylbutyric acid, 2-methylbutyric acid, and methyl 2-hydroxy, 3-phenylpropanoate by high-performance liquid chromatography and gas chromatography-mass spectrometry. In addition to these compounds, B. subtilis HJ927 also produced ${\beta}$-1,3-glucanase, a hydrolytic enzyme implicated in antifungal activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1487-1494
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• 2010

Structured lipid (SL) for cocoa butter alternative was synthesized by interesterification of coconut oil fraction and palm stearin (6:4 and 8:2, by weight) in a shaking water bath at $60^{\circ}C$ and 180 rpm. It was performed for various reaction times (1, 2, 3, and 6 hr). The reaction was catalyzed by sn-1,3 specific Lipozyme TLIM (immobilized lipase from Thermomyces lanuginosus). SL-solid part was obtained from acetone fractionation at $0^{\circ}C$. SL-solid part was blended with other palm oils and fractions for desirable property of cocoa butter alternative (SL-solid part : palm middle fraction : palm stearin solid : palm oil, 70.4:18.4:2.9:8.3, by weight). In reversed-phase HPLC analysis, triacylglycerol species of cocoa butter alternative had partition number of 40 (10.77%), 42 (13.06%), 44~46 (17.38%) and 48 (51.88%). Major fatty acids of cocoa butter alternative were lauric acid (16.5%), myristic acid (12.28%), palmitic acid (46.03%), and linoleic acid (14.75%). Solid fat content (SFC) and polymorphic form (${\beta}'$ form) of cocoa butter alternative prepared were similar to those of commercial cocoa butter replacer (CBR).

• Earthquakes and Structures
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• v.3 no.6
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• pp.821-838
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• 2012

This paper proposes a new three-layer pillar-type hysteretic damper system for residential houses. The proposed vibration control system has braces, upper and lower frames and a damper unit including hysteretic dampers. The proposed vibration control system supplements the weaknesses of the previously proposed post-tensioning vibration control system in the damping efficiency and cumbersomeness of introducing a post-tension. The structural variables employed in the damper design are the stiffness ratio ${\kappa}$, the ductility ratio ${\mu}_a$, and the ratio ${\beta}$ of the damper's shear force to the maximum resistance. The hysteretic dampers are designed so that they exhibit the targeted damping capacity at a specified response amplitude. Element tests of hysteretic dampers are carried out to examine the mechanical property and to compare its restoring-force characteristic with that of the analytical model. Analytical studies using an equivalent linearization method and time-history response analysis are performed to investigate the damping performance of the proposed vibration control system. Free vibration tests using a full-scale model are conducted in order to verify the damping capacity and reliability of the proposed vibration control system. In this paper, the damping capacity of the proposed system is estimated by the logarithmic decrement method for the response amplitudes. The accuracy of the analytical models is evaluated through the comparison of the test results with those of analytical studies.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2005.11a
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• pp.17-30
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• 2005

Lycopene is the red-coloured carotenoid predominantly found in tomato fruit and one of the major carotenoids in the diets of North American and Europeans. Interest in lycopene is growing rapidly following the recent publication of its effects as a natural antioxidant and prevention of cardiovascular disease and cancers. Lycopene, a polyene hydrocarbon carotenoid haying 13 double bond, of which 11 are conjugated double bonds in a linear array exhibits a strong antioxidant property almost twice as strong as that of ${\beta}$-carotene. Lycopene has been shown in recent epidemiological and experimental studies to protect against oxidative damage of DNA which plays an important part in development of various cancer. Lycopene also contribute towards reducing the risk of cardiovascular diseases by preventing oxidation of low-density lipoprotein(LDL) cholesterol. This review summarize our knowledge and the current understanding of lycopene in human health as well as the results of experiments we conducted. We conducted experiments for investigating the effects of antioxidant in broiler and the possibilities of production of high quality eggs containing lycopene by the dietary lycopene supplementation with synthetic lycopene or tomato paste. The results shows that thiobarbituric acid reaction substances(TBARS) values in process of LDL oxidation in blood serum of broiler were significantly decreased by dietary lycopene and tomato paste. The dietary lycopene supplementation resulted in improved egg yolk color and in decreased the malondialdehyde (MDA) of egg yolk after 4 wk of storage at room temperature significantly(P<0.05). The dietary tomato paste was more effective in the MDA reduction compared to the lycopene(P<0.05). The contents of lycopene in egg yolk of the lycopene supplementation groups were significantly higher than those of the control group.