• Bulletin of the Korean Chemical Society
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• v.15 no.1
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• pp.37-45
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• 1994

$(NH_4)_{4.5}[H_{3.5}{\alpha}-PtMo_6O_{24}]{\cdot}1.5\;H_2O(A),\;(NH_4)_4[H_4{\beta}-PtMo_6O_{24}]{\cdot}1.5\;H_2O(B),\;and\;K_{3.5}[H_{4.5}{\alpha}-PtMo_6O_{24}]{\cdot}3\;H_2O(C)$ have been synthesized and their molecular structures have been also determined by single-crystal X-ray diffraction technique. The space groups, unit cell parameters, and R factors are as follows: Compound A, monoclinic, $A_{2/a}$, a= 19.074 (3), b=21.490 (3), c=15.183 (2) ${\AA};\;{\beta}$=109.67 (1) ${\AA}$; z=8; R=0.075($IF_0I>4{\sigma}(IF_0I);$ Compound B, triclinic, P$bar{1}$, a=10.776 (2), b=15.174 (4), c=10.697 (3) ${\AA};\;{\alpha}$ =126.29 (2), ${\beta}$=111.55 (2), ${\gamma}$=93.18 (2) ${\AA}$; Z=2; R=0.046($IF_0I>3{\sigma}(IF_0I);$): Compound C, triclinic, Pl, a=12.426 (2), b=13.884 (2), c=10.089 (1) ${\AA}$; ${\alpha}$=102.59 (2), ${\beta}$=110.73 (1), ${\gamma}$=53.93 (1) ${\AA}$; Z=2; R=0.074 ($IF_0I>3{\sigma}(IF_0I)$. Compounds A and C contain the well-known Anderson structure (planar structure) heteropoly oxometalate having approximate $bar{3}_m(D_{3d})$ symmetry, while compound B contains the bent structure heteropoly oxometalate having appproximate $2_{mm}(C2_v)$ symmetry. The bent structure and the planar one are geometrical isomers. These compounds are rot only novel heteroply molybdates containing platinate(IV) but also the first example of geometrical isomerism in the hexamolybdoheteropoly oxometalates. That isomerization surprisingly occurred because of the change of only 0.5 non-acidic hydrogen atom attached to the polyanion such as $[H_{3.5}{\alpha} -PtMo_6O_{24}]^{4.5-}{\to}[H_4{\beta}-PtMo_6O_{24}]^{4-}{\to}[H_{4.5}{\alpha} -PtMo_6O_{24}]^{3.5-}$. It seems that the gradual protonation of the polyanion plays an important role in that isomerism. These heteropolyanions form dimers by strong hydrogen bonds between two heteropolyanions in the respective crystal system.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 1996.11a
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• pp.24-24
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• 1996

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.752-757
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• 1995

The effect of fermentation temperature on the changes of pH, acidity, salt content, color and vitamin C of mustard leaf kimchi during various storage days was investigated. The conditions of fermentation temperature were set at $4^{\circ}C$ (sample A) and $20^{\circ}C$ (sample B), and $4^{\circ}C$ after keeping at $20^{\circ}C$ for 12 hours(sample C) and $20^{\circ}C$ for 36 hours(sample D). As the fermentation proceeded, pH of sample stored at low temperature(sample A) was drop ped gradually from initial pH of 5.24 but there was great pH drop in the sample stored at high temperature(sample B, D). The salt content of the sample B at high temperature increased remarkably, and then the values showed D > A > C. The Humter values of L and a increased at the optimum ripening period, the higher the initial fermentation temperature(B) and the later the initial fermentation time at $20^{\circ}C$ those values, then decreased. The Hunter value of b constantly increased until day of 108. As fermentation time passed, the content of total vitamin C decreased to the range of 9.0mg% to 14.0mg% up to 24 days of fermentation, and at the optimum ripening period, it increased to the range of 14.0mg% to 22.0mg%, and at the fermentation period(until day 108), it decreased gradually.

• Korean Journal of Crystallography
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• v.6 no.1
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• pp.27-35
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• 1995

The crystal structure of 1-tert-butoxycarbonyl-4-[N-(tert-butoxycarbonyl)-N-(ethoxycarbonylmethyl)amino]-3-phenylsulfonylpyrrolidind [C24H36O8N2S] has been from single crystal x-ray diffraction study ; C24H36O8N2S triclinic, p1, a=11.363(8)Å, b=11.589(6)Å, c=11.013(10)Å,α=95.32(6)°,β=98.64(7)°,γ=79.57(5)°,V=1406.8(18)Å3, t=293K, Z=2, CuKα(λ=1.5418Å). The molecular structure was solved by diredt method and refined by full-matrix least squares to a final R=9.78% for 3621 unique observed [F≥4σ(F)] reflections and 703 paramenters.

• Journal of fish pathology
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• v.35 no.2
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• pp.241-246
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• 2022

White spot syndrome virus (WSSV) is a prevalent and virulent pathogen affecting cultured whiteleg shrimp (Litopenaeus vannamei) in Korea. In this study, seven monoclonal antibodies (mAbs) (10A12, 16C3, 17G4, 21G5, 22C4, 23B6 and 24G6) were produced by using purified WSSV. The reactivity of these mAbs was analysed by Western blot (WB), indirect immunofluorescence (IIF), and lateral flow immunochromatographic assay (LFIA). WB analysis demonstrated that three mAbs (17G4, 22C4, and 23B6) reacted specifically to VP28 with an approximate molecular weight of 24 kDa, mAb 16C3 reacted with approximately 17 kDa. IIF analysis demonstrated specific fluorescence signals on gill tissues of WSSV-infected shrimp, with five mAbs (10A12, 16C3, 22C4, 23B6, and 24G6), pleopods from WSSV-infected shrimp were used for LFIA, where, two mAbs (21G5 and 22C4) exhibited positive reaction. In conclusion, it can be inferred that the mAbs usage and specificity depends on the nature of assay used for diagnosis.

• Natural Product Sciences
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• v.2 no.1
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• pp.9-13
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• 1996

Three new withanolides, designated as withatatulins B, C, and D, were isolated from the fresh flowers of Datura tatula Linn. Detailed spectral analysis of these compounds permitted advancement of their structures respectively, as $5{\beta},6{\beta}-epoxy-12{\beta}$,21-dihydroxy-1-oxo-witha-2,24-dienolide (2), $6{\beta},12{\beta},21-trihydroxy-1-oxowitha$ 2, 4,24-trienolide (3) and $5{\beta},6{\beta},12{\beta}$,21-tetrahydroxy-1-oxo-witha-2,24-dienolide (4a). Withanolides with oxygen functions both at 12 and 21-positions are rare and first reported from Datura species.

• Microbiology and Biotechnology Letters
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• v.14 no.3
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• pp.213-218
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• 1986

Hybrid plasmid pEA24, shuttle vector YRp7 carrying amylase gene of Bacillus amyloliquefaciens, was transformed to yeast Saccharomyces cerevisiae, and the expression of B. amyloliquefaciens amylase gene in yeast was investigated. The frequency of transformation to S. cerevisiae DBY747 with YRp7 was increased by treatment of 40% polyethylene glycol (MW 4, 000), PH 7.0, at 3$0^{\circ}C$, and by regeneration used 2% top agar. The amount of cellular amylase activity produced by S. cerevisiae containing pEA24 was 2% of that secreted from B. amyloliquefaciens, but in case of S. cerevisiae transformant, the amylase secreted was not detected. A comparison of genetic stability of pEA24 and YRp7 plasmids in yeast was carried out by cultivation of transformants in tryptophan-supplement-medium. The pEA24 plasmid was more unstable than YRp7 in S. cerevisiae. The size of pEA24 extracted from S. cerevisiae transformants was found to be identical with that from E. coli transformants by agarose gel electrophoresis.

• Journal of the Korean Society of Food Culture
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• v.10 no.3
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• pp.133-137
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• 1995

The objectives of this study were to determine the chemical composition of persimmon pickles and microorganisms associated with the manufacture of persimmon pickles. Moisture content was 80.04% and sugar content was 13.72%, but crude ash content was 4.26% which meant some of sodium chloride in soaking solution were permeated into fresh persimmon. Soluble tannin and total vitamin C contents were decreased from 635.45 mg% and 34.53 mg% to 81.04 mg% and 23.76 mg%, respectively. Free sugars contained in persimmon pickles were glucose, fructose and sucrose, 17 kinds of free amino acids were detected including glutamic acid (24.97 mg%), aspartic acid (24.02 mg%) and leucine (22.33 mg%). Microorganisms asociated with the manufacture of persimmon pickles were identified as Bacillus subtilis, B. cereus, B. pumilus, B. thuringiensis, Candida glabrata, C. guilliermondi and Hansenula cnomala, especially C. glabrata was the strain which caused the swelling of vacuum packages of persimmon pickles in retail stores.

• Korean Journal of Food Science and Technology
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• v.14 no.2
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• pp.125-129
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• 1982

Four peroxidase isozymes from horseradish roots (isozymes A, B, C and D) were isolated by chromatography and were thermally inactivated at $70{\sim}97^{\circ}C$ and pH 7.0. The four isozymes had different inactivation rates and the inactivation of each isozymes did not follow first order kinetics. D values of isozymes A, B, C, D and crude enzyme were 594s, 1850s, 2050s, 78s, 130s and z values were $24.0^{\circ}C$, $12.5^{\circ}C$, $18.0^{\circ}C$, $23.7^{\circ}C$ and $24.0^{\circ}C$, respectively. Sephadex gel chromatogram of the thermally treated isozyme C indicated that the shape and molecular weight of the native isozyme changed during inactivation.

• Korean Journal of Poultry Science
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• v.38 no.4
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• pp.331-338
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• 2011

The study was conducted to evaluate the production and the performance test of egg-type commercial Korean Native Chickens. A total of 360 female layers were produced from CY${\times}$C (A), CL${\times}$C (B), CG${\times}$C (C) and CW${\times}$C (D) crossbreds kept at National Institute of Animal Science, Korea, and breed during 20~64 weeks to investigate the productivity and the performance. Layers were divided into 4 crossbreds (6 replications/crossbred, 15 heads/replication). Age and egg weight at first egg was no significantly different among crossbreds. Body weight (BW) at first egg of D crossbred was significantly lower compared to that of other crossbreds (P<0.05). Weekly BW of B crossbred was the highest at 20, 30 and 40 weeks of age, but BW of D crossbred was the lowest among crossbreds. Feed intake (FI) of B crossbred was significantly higher compared to the other crossbreds at 20~24, 32~44 and 52~60 weeks of age. FI of D crossbred was significantly lower compared to other crossbreds after the age of 44 weeks (P<0.05). Average egg weight of B crossbred was significantly higher than the other crossbreds at the age of 24~60 weeks (P<0.05). Egg production ratio (%) of C crossbred was significantly higher compared to the other crossbreds for whole test periods (P<0.05). Hen-housed egg production number at 64 weeks of age for A, B, C and D crossbreds resulted in 241.4, 235.6, 232.3 and 227.0, respectively. Feed conversion ratio of A and C crossbreds was lower compared to the other crossbreds at the age of 20~24 weeks and C crossbred was the lowest among the crossbreds at the age of 60~64 weeks. These results provide the basic data which will be helpful to develope the new strains of commercial Korean Native Chickens.