• Korean Journal of Poultry Science
• /
• v.11 no.2
• /
• pp.93-98
• /
• 1984

Four different silages were prepared out of citrus peel with or without supplementation with wheat bran and/or urea. Proximate nutrients and volatile fatty acids were analysed on the silages, both fresh and dried. All silages were dried and ground, and were compared with dried citrus peel (not ensiled) and wheat bran in a folding trial. A total of 360 male chicks of Maniker broiler strain was divided into and assigned to 6 treatments with 5 replications. Each experimental diet included each of 6 test material at the level of 6% and the feeding trial lasted 8 weeks, after which a metabolism trial was conducted. Results obtained were summarized as follows. 1. Ensiling increased protein content of the citrus peel on the dry matter basis and supplementing the silage material with wheat bran and/or urea further increased protein contents of the silages. 2. Adding wheat bran and/or urea to silage material also increased volatile fatty acid contents of the silages. After drying organic acid contents of the silages were reduced and there were no differences in organic acid contents of the dried citrus peel silages, differently treated, 3, Broilers fed dried citrus peel and those fed dried citrus peel silages gained numerically less weight than those fed wheat bran. But there were no significant differences in body weight gain, feed intake and feed efficiency among different treatments 4. There were no significant differences in nutrient utilizability, nitrogen retention and metabnlizable energy contents among treatments. It could be concluded that ensiling is an effective way of storing citrus peel and dried citrus peel silage could be used in broiler diets up to 6% without adverse effects.

• Korean Journal of Applied Biomechanics
• /
• v.19 no.1
• /
• pp.159-166
• /
• 2009

The purpose of this study was to develop and automatic gait event detection algorithm using single accelerometer which is attached at the top of the shoe. The sinal vector magnitude and anterior-posterior(x-axis) directional component of accelerometer were used to detect heel strike(HS) and toe off(TO), respectively. To evaluate proposed algorithm, gait event timing was compared with that by force plate and kinematic data. In experiment, 7 subjects performed 10 trials level walking with 3 different walking conditions such as fast, preferred & slow walking. An accelerometer, force plate and 3D motion capture system were used during experiment. Gait event by force plate was used as reference timing. Results showed that gait event by accelerometer is similar to that by force plate. The distribution of differences were spread about $22.33{\pm}17.45m$ for HS and $26.82{\pm}14.78m$ for To and most error was existed consistently prior to 20ms. The difference between gait event by kinematic data and developed algorithm was small. Thus it can be concluded that developed algorithm can be used during outdoor walking experiment. Further study is necessary to extract gait spatial variables by removing gravity factor.

• Korean Journal of Organic Agriculture
• /
• v.27 no.2
• /
• pp.205-224
• /
• 2019

This study was carried out in order to evaluate the growth promotion effects on tomato crops and to assess the mineral nutrient concentrations of farm-made liquid fertilizers used in organic cultivation in South Korea. We hope that this study will help to develop of a standardized manufacturing technique for these organic liquid fertilizers. We collected 62 farm-made liquid fertilizers made from various raw materials including fish, seaweed, food scraps, plant and crop by-products, and other materials. Two groups of tomato seedlings were treated at different times, one at 20 days and the other at 40 days after sowing. We used both foliar and soil applications. These seedlings were treated using liquid fertilizers at various dilution rates (x1000, x500 and x100). When foliar application was used, seedlings after 20 days had a 20-30% increase in shoot fresh weight with 47-48 fertilizers and seedlings after 40 days had a 20-30% increase in shoot fresh weight with 17-32 fertilizers. When soil application was used, seedlings after 20 days had the same increase in shoot fresh weight with 30-31 fertilizers and seedlings after 40 days also saw the same increase with 6-7 fertilizers. Therefore, our studies showed that application of liquid fertilizers to seedlings 20 days after sowing was most effective and that foliar treatment was more effective than soil treatments. We also observed that the higher the concentrations of fertilizer, particularly when applied twice rather than just once, the higher the rates of growth, which promoted shoot fresh weight more than plant height. Our results imply that mineral nutrients in liquid fertilizers seem to be the probable cause for the growth promotion observed in this study. However, more study is required to determine exactly which mineral nutrients are most effective.

• Journal of Life Science
• /
• v.14 no.4
• /
• pp.553-559
• /
• 2004

To improve quality as a food source and functional properties of traditional fermented soybean paste (Doenjang), the Korean herb medicines (group I ∼ IV) extracted at 121$^{\circ}C$ for 2.5 hours were used as brine sources. Capsule Meju were fermented in cool brines with three different concentration (group A, B and C) of the extracts at room temperature for 3 months in large earthenware jars. The effect of traditional soybean Doenjang (refer as DHM below) supplemented with the extract of herb medicines on the food quality and chemical characteristics were examined. General composition of DHM (moisture 58.2%∼61.9%, pH 5.32∼5.56, total acidity 3.07∼3.70 ml, salt 11.7∼13.9%) did not differ from those of control (moisture 61.9%, pH 5.50, total acidity 3.25 ml, salt 12.6%). Concentration of reducing sugar, crude protein, crude lipid and amino type nitrogen were higher in DHM than those of control without addition of the extracts. Water insoluble-brown index showed no difference by the extracts. However, the former had higher water soluble-brown index than the latter, and within the DHM, groups I and II were higher than groups III and IV. Lightness values (L) of Hunter color index in groups I and II were 24.32 and 31.04, respectively. Redness values (a) of all DHMs were lower than that of control. Yellowness value (b) of groups III and IV were similar to that of control group, and Hunter b values of group I and II were lower than that of control.

• Korean Journal of Food Science and Technology
• /
• v.46 no.6
• /
• pp.671-676
• /
• 2014

This study was designed to evaluate the changes in the physicochemical properties and antioxidant activity of Dutch coffee (cold brew) under different conditions of extraction and storage. Dutch coffee was extracted from ground coffee soaked in water at 4 or $20^{\circ}C$ and stored for 8 weeks at 4 or $20^{\circ}C$. The storage temperature affected the decline in pH and increase in acidity compared to the extraction temperature. The total phenol content partly decreased during the storage period. As the extraction temperature increased, the ABTS [2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)] and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging activities also increased; in fact, DPPH radical-scavenging activity showed a general increase. As the storage time prolonged, the caffeine content decreased, but the contents of caffeic acid and chlorogenic acid increased. The results for all kinds of samples indicated that the general bacterial count was <1 CFU/mL, which indicated that the coffee can be stored for and consumed within 8 weeks.

• Journal of Dairy Science and Biotechnology
• /
• v.18 no.1
• /
• pp.1-8
• /
• 2000

This experiment was carried out to study fractionation and physicochemical characteristics of caprine casein. Acid caseins obtained from caprine colostral and normal milk were analyzed by chymosin treatment and fractionated by DEAE-cellulose column chromatography with linear gradient and electrophoresis. Protein, fat and lactose of caprine normal milk were 2.70${\pm}$0.27%, 3.82${\pm}$0.51%, and 4.10${\pm}$0.29%, respectively. More non-protein nitrogen(NPN) was released by chymosin treatment from caprine colostral casein than normal casein. The electrophoretic pattern of caprine casein was not similar to that of bovine casein, Caprine normal casein was fractionated by DEAE-cellulose column chromatography with a 0.08${\sim}$0.18 M NaCl linear gradient into 5 pes with the proportion of 5.27%, 26.07%, 25.97%, 30.40% and 12.29%, respectively. In order to identify the pure fraction, the chymosin-treated caprine normal casein was fractionated by DEAE-cellulosecolumn chromatography with a 0.08${\sim}$0.18 M NaCl linear gradient into 6 peaks with the proportion of 17.06%, 9.10%, 17.85%, 20.11%, 27.03% and 8.85%, respectively.

• Journal of Animal Science and Technology
• /
• v.50 no.2
• /
• pp.247-254
• /
• 2008

A total of 40 pigs were used to investigate the feeding effects of supplementary wild grape wine by-product on pork quality of American Berkshire breed in the swine farm of Hamyang area. Treatments were C that was basal diet, and T that was treated by dietary wild grape wine by-product(5%) were added in feed. About 70 kg pigs were bred a period of 88 days, and slaughtered. The pork quality characteristic were measured in pork loin. In chemical composition, moisture and crude fat were not significantly different between C and T, but T were lower(p<0.05) than C. There were no difference in crude protein and crude ash(p<0.05). pH and water holding capacity(WHC) were not significantly different between C and T, whereas the cholesterol and fat shear force of T were lower(p<0.05) than C. There were no different in the meat color, but the Hunter’s L* and W value of T were higher(p<0.05) than C. Oleic acid(C18:1), linoleic acid(C18:2, n-6), arachidonic acid(C20:4, n-6), Essential fatty acid(EFA), and EFA/unsaturated fatty acid were significantly(p<0.05) different between C and T, in the fatty acid compositions of loins. Also, the total amino acid composition of pork were not significantly different between C and T, but essential fatty acid of T was significantly higher(p<0.05) than that of C. This observation suggests that wild grape wine by-product supplements may have some beneficial effects on improving backfat color, shear force, cholesterol and essential fatty acid content of pork loin.

• Journal of Animal Science and Technology
• /
• v.50 no.2
• /
• pp.217-226
• /
• 2008

Product quality of low-fat sausages(LFSs) manufactured with two types(powder and hydrated) and two levels(0.5 and 1.0%) of Acorn powder was evaluated as a potential fat replacer. The addition of Acorn powder did not affect the product quality of LFSs (P>0.05), however 0.5% and hydrated Acorn was better sensory flavor than 1.0% and powder counterparts. The addition of Acorn into the LFSs decreased the expressible moisture(%) except for 0.5% powder type and decreased Hunter L-values in LFSs. The addition of 1.0% hydrated Acorn lowered sensory saltiness than those of other LFSs and regular-fat control. These results indicated that Acorn powder can be used to manufacture LFSs as a fat replacer and 0.5% with hydrated form had better characteristics than 1.0% and powder counterparts. Future research will be performed to prevent the color change with the addition of Arcon powder in LFSs.

• Korean Journal of Food Science and Technology
• /
• v.52 no.3
• /
• pp.212-219
• /
• 2020

The physicochemical characterstics of El Salvadoran Coffea arabica cv. Bourbon coffee extracts under various roasting conditions were investigated. Green beans were roasted under four different conditions (Light-medium, Medium, Moderately dark, and Very dark). The coffee extracts were prepared by using the espresso or drip methods. As the roasting degree increased, the coffee bean moisture content decreased and the ash content increased. The lightness and yellowness of the beans and coffee extracts decreased along with the increasing roasting degree. In the drip coffee, the reducing sugar content decreased and the pH value increased along with the increasing roasting degree. Both in the espresso and drip coffee, total organic acid and chlorogenic acid contents decreased, while the caffeine content increased along with the increasing roasting degree. Therefore, it is suggested that the roasting degree affects the physicochemical characteristics of coffee extracts.

• The Korean Journal of Food And Nutrition
• /
• v.24 no.2
• /
• pp.159-165
• /
• 2011

This study was carried out to investigate the quality characteristics of pear jam containing fresh ginger(G1) and ginger powders; dried ginger powder(G2), freeze-dried ginger powder(G3), and hot-air dried ginger powder(G4). The moisture, crude protein, and crude ash content of the control group were significantly higher than those of the experimental groups (p<0.001, p<0.05, p<0.01). The pH of the dried ginger powder added jam(G2) was the lowest(p<0.05). Texture profile analysis found that the dried ginger powder added jam(G2) had the highest firmness, consistency, cohesiveness, and resistance to flow/viscosity among all samples(p<0.001). Regarding the spread-meter value of the pear jam, the control group (G1) and hot air-dried ginger powder added jam(G4) had the highest values. The dried ginger power added jam(G2) had the lowest value among the samples(p<0.01). Regarding the color values of the pear jam, the control group(G1) had the highest L and b values. Hot-air dried ginger powder added jam(G4), on the other hand, had the lowest(p<0.001). The opposite was true for a value: hot-air dried ginger powder added jam(G4) had the highest. From the sensory evaluation, a positive trend was observed for the appearance of the dried ginger powder added jam(G2)(p<0.001). For sweetness, the dried ginger powder added jam(G2) had the highest value. A positive trend was observed for the overall acceptability of the dried ginger powder-added jam(G2)(p<0.001). Therefore, the dried ginger powder-added sample(G2) seemed to be the most appropriate to make pear jam with high acceptability.