Water extract of green tea(GTW) and 70% ethanol extract of green tea(GTE) were prepared for the test of antibacterial activity. The sensitivity of Staphylococcus aureus and Salmonella typhimurium to the green tea extracts in various pH of culture broth was tested. Tryptic soy broth(TSB) containing 0∼2%(w/v) of green tea extracts was adjusted to pH 5.0∼7.0 and inoculated with 105/∼106/ cells/ml of each bacteria. The plate counting method and clear zone test were used to determine inhibitory effect of green tea extracts. Green tea extracts completely inhibited the growth of S. aureus at 0.5% level and bactercidal at 0.5∼1.0% level of GTW and GTE at pH 5.0∼7.0. Green tea extracts were bactercidal to S. typhimurium at 1.5∼2.0% level of GTW and 1.0∼2.0% level of GTE at pH 7.0. Sal. typhimurium was more resistant than S. aureus. in same concentration of green tea extracts at same pH. The resistance of S. aureus and Sal. typhimurium was increased with decreasing pH of culture broth. The morphology of S. aureus cells treated with green tea extracts showed damage of cell wall and cytoplasmic membrane. Severely damaged cells of S. aureus lost electron dense material and cytoplasm. Green tea extracts stimulated autolysis and cell death of S. aureus. This result suggests that green tea extracts can be used as an effective natural antibacterial agent in food.

여러 가지 담자균 자실체의 물과 methanol 추출물을 이용하여 5가지 식중독균에 대해 항균실험을 실시한 결과, 석이버섯, 상황버섯, 영지버섯 추출물에서 항균활성이 있었으며, 석이버섯 methanol 추출물이 가장 높은 항균력을 나타내었다. 높은 항균력이 확인된 석이버섯, 상황버섯의 80% methanol추출물을 diethylether, chloroform, ethyl acetate, n-butanol, 물의 순으로 분획물을 얻어서 항균 및 항

This study examined blends of styrene butadiene rubber(SBR) and chloroprene rubber(CR) prepared from an open 2-roll mill following the conventional polymer blend method for a wide range of the blend composition. Rubber vulcanizates were manufactured by hot press and then mechanical properties, heat and ozone resistance of the specimens were examined. Due to the post cure during the aging test, hardness of vulcanizates was increased. It was found that the undesirable characteristics of heat and ozone resistance of pure SBR was significantly improved through the blending of SBR with CR.

The purpose of this experiment is to prepare ethylene propylene diene terpolymer(EPDM)/acrylonitrile butadiene rubber(NBR) blend which represents good environmental resistant properties including favorable oil and ozone resistance. With incorporation of EPDM, NBR and other ingredients, the rubber and chemical additives were mixed by mechanical method such as Banbury mixer and open 2-roll mill. Then rubber vulcanizates were manufactured by hot press and mechanical properties, oil and ozone resistance of the test specimens were measured. The oil resistance and ozone resistance of EPDM and NBR, respectively, is remarkably improved by blending EPDM with NBR. The optimum results of oil and ozone resistant characteristics were obtained at EPDM/NBR(=25/75 wt%) composition ratio.

Nitrate-selective ion exchange resin which have bulky tertiary amine as functional group have been synthesized by the reaction of chloromethylated polystyrene-divinylbenzene copolymer and the corresponding tertiary amine [NR3=NEt3 1, N(C2H4OH)3 2] in ethanol, while commercial resin has NMe3 as functional group. The fundamental properties such as bulk density, water content, appearance index, exchange capacity, effective size, uniformity coefficient of synthesized anion exchange resin (1) have been measured. The ion exchange resin (1) and (2) exhibited the better selectivity for nitrate than sulfate in both batch and continuous column experiments.

Antibacterial activities of powdered spices(garlic , ginger, cinnamon and clove) against pathogenic Escherichia coli )157:H7 and Staphyloccus auresus were investigated. Spice powder was added in was exponetial phase of each bacterial culture . Growth inhibition was determined by the absorbance at 660nm and morphological changes of the cells were observed by transmission electron microscope (TEM). Ginger powder has the highest antibacterial activity, following cinnamon , clove and garlic has the least activity.Growth of Escherichia coli O157:H7 and Staphyloccus aureus were completely inhibited within 5 hours after addition of 1 % of garlic , 0.3% of ginger or cinnamon , 0.5% of clove powder on the exponential phase of the cells. Spice untreated cells of E. coli and S. aureus, the cytoplasm was entirely surrounded by rigid cell wall and cell walls formed a smooth layer well attached to the plasma membrane. In the cells of E. coli and S. aureus treated with spice powder, cell wall and plasma membrane were lysed and severely damaged. E.coli cells growth in the presence of spice powder showed plammolysis, the loss of electron dense material, the formation of extra cellular blebs and cytoplasm burst out from the cell. S .sureus cells grown in the presence of spice powder showed swell of cell wall, the loss of electron dense material , coagulation of cell cytoplasm and formation of extra cellular blebs. Severely damaged cells of S. aureus lost whole cytoplasm and left as ghost of the cell. Spice powder stimulated autolyssi and induced cell death.

N-Methylpurine-DNA glycosylase (MPG)는 DNA에서 N-methylpurine과 다른 손상된 purine기를 제거하는 DNA 회복 효소이다. 생쥐의 임신 8일 후의 태아조직부터 생후 400일까지의 조직들로부터 RT-PCR 방법으로 MPG mRNA 발현을 조사하였다. MPG mRNA는 태아 형성기동안 많은 양이 발현되었으며, 특히 15일에서 가장 높게 발현되었다. 태반에서의 MPG mRNA는 8 p.c. (post coitum)

5종류의 식중독세균 (Aeromonas hydrophila, Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus 196E, Salmonella typhimurium)에 대하여 솔잎 ethanol 추출물의 항균작용을 조사하였다. 솔잎 ehanol 추출물을 0-2% (w/v) 함유한 tryptic soy broth(TSB)에 각 식중독세균을 약 - CFU/ml 정도 되게 접

4종류의 식중독세균(Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus 196E, Salmonella typhimurium)에 대하여 녹차 물추출물에 의한 항균작용을 조사하였다. 각 식중독세균을 tryptic soy broth(TSB)에 약 CFU/ml 정도 되게 접종하여 35에서 30시간 배양하였다. 세균의 배양중 대수증식기의 중기 혹은 말기에 녹차 물추출물을 0-2%

The antibacterial activity of clove (Eugenia caryophyllata Thumb) in culture troth against S. aureus was tested at 35, 5, -20, 50, 55 and 60. Tryptic soy broth(TSB) containing 0∼0.5%(w/v) of clove was inoculated with 105∼107 CFU/ml of S. aureus and incubated at each temperature. The growth of S. aureus occured at 0.1% clove after a prolonged lag period while viable cells of S. aureus decreased more than 2 log cycles at 0.3 and 0.4% clove during 12 hours storage at 35. During 32 days of refrigerated storage at 5, survivors of S. aureus were decreased with the progress of time and increasing clove concentration. At the presence of 0.2, 0.3 and 0.4% clove, bacterial cells were dead after 32, 20 and 16 days of refrigerated storage, respectively. During 32 days of frozen storage at -20, survivors of S. aureus were decreased less than 0.5 log cycle at 0% clove. At the presence of 0.1∼0.4% clove, survivors were decreased 2.5∼3.0 log cycles after 1 day and then decreased 0.4∼0.8 log cycles through the frozen storage. There were small changes in populations of S. aureus in TSB between different concentrations of clove during frozen storage. The D-values of S. aureus at clove 0, 0,2, 0.4% were 28.53, 15.14, 8.9 min at 50, 18.43, 10.32, 6.74 min at 55 and 12.78, 9.88, 5.72 min at 60, respectively. The D-values for S. aureus were decreased with the increasing temperature and clove concentration.