• Journal of Animal Science and Technology
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• v.52 no.5
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• pp.389-398
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• 2010

The objective of this study was to investigate the effects of three strains of Bacillus subtilis (B. subtilis) supplemented to diets on egg production, egg quality, egg yolk cholesterol levels, the profile of cecal microflora, and tibia characteristics in laying hens. One hundred sixty 76-week-old Hy-Line Brown layers were randomly divided into 4 groups with 4 replicates per group (10 birds per replicate). Birds in the control group were fed a corn-soybean meal based diet. The remaining three treated groups were fed the control diet containing either 0.05% B. subtilis Ch3 (T1), 0.05% B. subtilis Ch3 + B. subtilis W1 (T2) or 0.05% B. subtilis commercial product (T3) for 6 weeks, respectively. There were no differences in feed intake, egg weight, egg production and egg mass among the groups. The dietary supplementation of B. subtilis improved eggshell strength and Haugh units compared to those of control (P<0.05). The activities of GOT and GPT in serum were not also affected by the dietary treatments. The population of total microbes and lactic acid bacteria in cecum were significantly increased by the dietary B. subtilis (P<0.05), but not the coliforms. The cholesterol concentration in egg yolk and serum in the treated groups were significantly decreased compared to those of control (P<0.05). Also, The levels of phospholipids in serum were significantly decreased compared to those of control (P<0.05). The supplementation of three strains of B. subtilis to diets significantly increased the contents of tibia ash compared to that of control (P<0.05). Thus, this study showed significant improvements in egg quality, such as eggshell strength and Haugh unit, by dietary B. subtilis strains. The B. subtilis strains added to the diets modulated the profiles of cecal microflora, reflecting beneficial effects in laying hens.

• Journal of the Korean Wood Science and Technology
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• v.27 no.1
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• pp.88-104
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• 1999

This study was carried out to classify the Hanjis into three groups that were indigenous Hanji, traditional Hanji, and improved Hanji handmade by paper making method according to the physical properties of each paper sheet such as tensile, bursting and tearing strength, folding endurance and fiber orientation in each layer. The results obtained were summarized as follows: 1. The multi-layered Hanjis made by "Oebal" Hanji making method in different direction of fiber orientation have good properties in tearing resistance. 2. The multi-layered Hanji in different direction of fiber orientation has good properties in the tearing resistance, but the burst index and the breaking length results were lower than the single layered Hanjis. 3. The different fiber orientation and multi-layered method didn't increase, the three indexes(burst index, tear index, breaking length). Only, the different direction of fiber orientation decreased the difference of width and length strength (tensile, tear) of the Hanji. 4. "Dochim"(Korean finishing touch process for indigenous Hanji by fulling round sticks) greatly increase folding endurance(double folds, not $log_{10}$) and good effect to tensile strength and burst strength. 5. The today's Oebal Hanji were the maximum of 2 layers and the indigenous Oebal Hanji were 16 layers the maximum. In addition, average of the indigenous Oebal Hanji was 4 layers(all 4-layer Hanji were the different fiber orientation of each layer). 6, The indigenous Hanji(multi-layered, and different fiber orientation) was good condition with "Dochim". Dochim increased tensile strength and burst strength of the indigenous Hanji. So the three-strength indexes were similar level("--"). 7. When the number of layer which were same fiber orientation increase, the increased Hanji became similar strength pattern("V", breaking length and burst index was higher than tear index) with "Ssangbal" Hanji. 8. The single layered papers that made by "Oebal" Hanji making method were similar strength pattern with Ssangbal Hanji. 9. There was no way to find the width and length direction of multi-layered Hanji by comparison between the difference of tensile strength and the difference of tearing resistance. 10. The compared pattern of tensile strength and tearing resistance of indigenous Oebal Hanji was different from today's Oebal Hanji. Especially, the tearing resistance of all indigenous Oebal Hanji(16 samples) was stronger on width of tearing resistance. And in the half of indigenous Oebal Hanji samples, the width of tensile strength and tearing resistance was stronger than length strength (Indigenous Oebal: '$\ulcorner\lrcorner$' 50%, '$\bigcup$' 50% $\leftrightarrow$ Today's Oebal: '$\ulcorner\lrcorner$' 12%, '$\bigcup$'6%, '$\llcorner\urcorner$'17%, '$\bigcap$'65%). In 65% today's Oebal, the length direction of tensile strength and tearing resistance was stronger than the width direction.

• Journal of Engineering Education Research
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• v.11 no.4
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• pp.11-18
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• 2008

Companies have been making considerable efforts to develop innovative products for better competitiveness in the market, however, the education curriculum for innovative product development (IPD) in domestic universities needs has not been well developed. The present study was intended to identify the needs of students and practitioners regarding teaching subjects, pedagogical methods, and industry-academia collaboration that can be reflected in the development of IPD education curriculum. Through a literature survey 46 IPD teaching subjects of 7 categories (planning, feasibility analysis, concept development, product design, manufacturing process design, production, and ethics & law) were selected. Opinions on the preferences and importances of the teaching subjects, pedagogical methods, and industry-academia collaboration were collected from 53 college students who took courses of product development and 36 practitioners working in product development. While the students preferred the balanced teaching of all the subject categories, the practitioners suggested planning and concept development be taught with high importance; 6 subjects (product development strategy, customer needs identification, market research, concept generation method, design ideation method, and ergonomic design) received high ratings of preference and importance. The students preferred the mix of various pedagogical methods (lecture, discussion, presentation, practice, and case study) and provided needs on each pedagogical method. Lastly, the students wanted an opportunity of learning through industry-academia collaboration and the practitioners provided ideas for mutual benefits between industry and academia. The needs of students and practitioners identified in the study can be effectively applied to develop a better IPD education curriculum.

• Food Science and Preservation
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• v.11 no.2
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• pp.195-200
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• 2004

Microbial lethal value and nutrient retention of sous vide processed spinach were evaluated with mathematical model prediction and experimental trial for different package sizes and pasteurization temperatures. The package size covers 500 g, 1 kg and 2 kg, while the pasteurization temperature includes 80, 90 and 97$^{\circ}C$. The basic process scheme consists of filling blanched spinach into barrier plastic film pouch, sealing under vacuum, pasteurization in hot water with over pressure and final cooling to 3$^{\circ}C$. Pasteurization condition was designed based on attainment of 6 decimal inactivation of Listeria monocytogenes at geometric center of the pouch package by heating cycle, which was determined by general method. Heat penetration property of the package and thermal destruction kinetics were combined to estimate the retention of ascorbic acid and chlorophyll. Smaller packages with shorter pasteurization time gave better nutrient retention, physical and chemical qualities. Larger package size was estimated and confirmed experimentally to give higher pasteurization value at center, lower ascorbic acid and chlorophyll contents caused by longer heat process time. Lower pasteurization temperature with longer process time was predicted to give lower pasteurization value at center and lower ascorbic acid, while chlorophyll content was affected little by the temperature. Experimental trial showed better retention of ascorbic acid and chlorophyll for smaller package and higher pasteurization temperature with shorter heating time. The beneficial effect of smaller package and higher pasteurization temperature was also observed in texture, color retention and drip production.

• Journal of the Korean Magnetics Society
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• v.11 no.3
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• pp.85-96
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• 2001

Experimental magnetization-temperature curves for melt-spun ribbons of amorphous alloys (Dy$\_$0.33/Fe$\_$0.67/)$\_$1-x/B$\_$x/(x=0 ,0.05, 0.1, and 0.15) and (Sm$\_$0.33/Fe$\_$0.67/)$\_$1-x/B$\_$x/(x=0, 0.01, 0.02, and 0.03) (in atomic fraction) are fitted with theoretical equations based on the mean field theory in order to calculate exchange couplings between constituent elements as a function of the B content. In the case of the DyFe$_2$-B system, the sign of the exchange coupling between Dy and Fe is negative, indicating that the magnetization direction of Dy is antiparallel to that of Fe. The sign of the other two couplings are positive indicating a parallel alignment. The exchange coupling between Fe ions are greatest, while that between Dy ions is negligible. In the case of the SmFe$_2$B alloys, the sign of all the couplings are positive, indicating ferromagnetic coupling between the spins. The exchange couplings between Fe ions, and Fe and Sm are comparable to each other, but they are much greater than that between Sm ions. The high exchange coupling between Fe and Sm, which is considered to occur indirectly, is rather unexpected, but it is considered to be unique characteristics of amorphous Sm-Fe alloys. In both alloy systems, the exchange coupling between Fe ions increases with increasing B content. and this may be explained by the increase of the Fe-Fe separation with increasing B content. The exchange coupling between Fe and RE also increases with increasing B content. As the B content increases, the magnetization decreases over the whole temperature range, and the Curie temperature also decreases.

• Restorative Dentistry and Endodontics
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• v.31 no.4
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• pp.323-329
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• 2006

The aim of this study was to evaluate the retrievability of Resilon as a root canal filling material Twenty-seven human single-rooted extracted teeth were instrumented utilizing a crown down technique with Gates-Glidden burs and ProFile system. In group1 (n = 12) canals were obturated with gutta percha and AH-26 plus sealer using a continuous wave technique and backfilled. In group 2 (n = 15) Resilon was used as a filling material. Then teeth were sealed and kept in $37^{\circ}C$ and 100% humidity for 7 days. For retreatment, the samples were re-accessed and filling material was removed using Gates-Glidden burs and ProFiles. Teeth were sectioned longitudinally to compare the general cleanliness and amount of debris $({\times}\;75)$ using SEM. Chi-square test was used $({\alpha}\;=\;0.05)$ to analyze the data. The total time required for removal of filling materials was expressed as mean ${\pm}SD$ (min) and analyzed by the Student t-test $({\alpha}\;=\;0.05)$, Required time for retreatment was $3.25\;{\pm}\;0.32$ minutes for gutta percha/ AH 26 plus sealer and $3.05\;{\pm}\;0.34$ minutes for Resilon. There was no statistically significant difference between the two experimental groups. There was no significant difference between the groups in the cleanliness of the root canal wall. This study showed that Resilon was effectively removed by Gates-Glidden burs and ProFiles.

• Journal of Distribution Science
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• v.9 no.3
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• pp.83-94
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• 2011

Most domestic companies, with the exclusion of major firms, are reluctant to implement a supply chain management (SCM) network into their operations. Most small- and medium-sized enterprises are not even aware of SCM. Due to the inherent total-systems efficiency of SCM, it coordinates domestic manufacturers, subcontractors, distributors, and physical distributors and cuts down on cost of inventory control, as well as demand management. Furthermore, a lack of SCM causes a decrease in competitiveness for domestic companies. The reason lies in the fundamentality of SCM, which is the characteristic of information sharing, process innovation throughout SCM, and the vast range of problems the SCM management tool is able to address. This study suggests the contemplation and reformation of the current SCM situation by analyzing the SCM strategic plan, discourses and logical discussions on the topic, and a successful case for adapting SCM; hence, the study plans to productively "process" SCM. First, it is necessary to contemplate the theoretical background of SCM before discussing how to successfully process SCM. I will describe the concept and background of SCM in Chapter 2, with a definition of SCM, types of SCM promotional activities, fields of SCM, necessity of applying SCM, and the effects of SCM. All of the defects in currently processing SCM will be introduced in Chapter 3. Discussion items include the following: the Bullwhip Effect; the breakdown in supply chain and sales networks due to e-business; the issue that even though the key to a successful SCM is cooperation between the production and distribution company, during the process of SCM, the companies, many times, put their profits first, resulting in a possible defect in demands estimation. Furthermore, the problems of processing SCM in a domestic distribution-production company concern Information Technology; for example, the new system introduced to the company is not compatible with the pre-existing document architecture. Second, for effective management, distribution and production companies should cooperate and enhance their partnership in the aspect of the corporation; however, in reality, this seldom occurs. Third, in the aspect of the work process, introducing SCM could provoke corporations during the integration of the distribution-production process. Fourth, to increase the achievement of the SCM strategy process, they need to set up a cross-functional team; however, many times, business partners lack the cooperation and business-information sharing tools necessary to effect the transition to SCM. Chapter 4 will address an SCM strategic plan and a case study of LG Electronics. The purpose of the strategic plan, strategic plans for types of business, adopting SCM in a distribution company, and the global supply chain process of LG Electronics will be introduced. The conclusion of the study is located in Chapter 5, which addresses the issue of the fierce competition that companies currently face in the global market environment and their increased investment in SCM, in order to better cope with short product life cycle and high customer expectations. The SCM management system has evolved through the adaptation of improved information, communication, and transportation technologies; now, it demands the utilization of various strategic resources. The introduction of SCM provides benefits to the management of a network of interconnected businesses by securing customer loyalty with cost and time savings, derived through the consolidation of many distribution systems; additionally, SCM helps enterprises form a wide range of marketing strategies. Thus, we could conclude that not only the distributors but all types of businesses should adopt the systems approach to supply chain strategies. SCM deals with the basic stream of distribution and increases the value of a company by replacing physical distribution with information. By the company obtaining and sharing ready information, it is able to create customer satisfaction at the end point of delivery to the consumer.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.446-454
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• 2008

The traditional Korean drink "Jehotang", which is one of the most commonly prescribed drugs for treatment of the heat stroke accompanied by high fever, severe sweat and thirst, it is effective far quenching thirst strengthening the stomach, stopping diarrhea and regulating intestinal function. It is also known to play a role in activating the growth of useful microbes in the intestine and in multiplying intestinal immune cells. Thus, this study investigated all aspects of the drink in an effort to develop a new functional beverage. In the course of this study, the analytical research into the literature concerning Jehotang an error in the secrets of preparing the drink. The Japanese apricot, which was given the botanical name, "Prunusmume", should only be used with the flesh (scientifically referred to as "Fructusmume"), which is fumigated with straw fire before drying. and the seed should be thrown away. The honey should only be used after it is heated with a gentle fire, before removing the white foam that farms on its surface to make the "Yeonmil". Two kinds of cooking processes were found in the ancient literature. One procedure boiling down the powered Fructus mume mixed with the Yeonmil, while the other procedure involved preparing the Fructus mume's water by adding water to it and blending the water with the Yeonmil and the rest of the raw ingredient before boiling them down. The current procedure, in which the cooking is done in a double boiler, has been widely adopted to its simplicity. The finished Jehotang is put in porcelain, kept at room temperature, and consumed after mixing with cold water.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.11-21
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• 2016

This study investigated the quality characteristics and retarding retrogradation of sponge cakes made with red yeast rice (RYR) flour. RYR (Monascus nuruk) is known to help digestion, smooth blood flow, and have anti-cancer, anti-microbial, and inhibitory effects against biosynthesis of cholesterol and blood pressure. This studys aim' was to find the optimal proportion of RYR flour in sponge cake. RYR sponge cakes were prepared with various levels (0, 5, 10, 15 and 20%) replacement of wheat flour and were designated as the control (without RYR), RYR5, RYR10, RYR15 and RYR20 respectively. Specific gravity was the lowest in RYR15 at 0.57, and the baking loss rate was not significantly different among the samples (p<0.05). The dough yield was the highest in RYR15 at 96.61. The moisture contents was highest in order, control, RYR5, and RYR15 at 28.67%, 28.18%, and 26.82% respectively. The L-value of crust tended to increase according to the level of RYR, but the L-value of crumb decreased in accorddance with the the content of RYR. The a-value of crust also decreased according to the level of RYR, although the a-value of crumb increased in response to higher levels of RYR. The b-value tended to decrease with increases of RYR (p<0.05). RYR5 exhibited the highest pH at 8.63, compared with RYR15 (8.57). The hardness, which was measured after cooling for 1 hour, was the lowest in RYR15 at $163.33g/cm^2$ and the springiness was not different significantly (p<0.05). Cohesiveness was the highest in RYR10 at 133.06%. The chewiness was the highest in RYR10 at $391.63g{\cdot}cm$ and lowest in RYR15 ast $169.62g{\cdot}cm$. Avrami equation showed that RYR15 and RYR20 had the lowest Avrami exponent (n) at 0.0664 and 0.4983 respectively. Time constant (1/k) was the highest in RYR15 at 200.00. Sensory evaluation revealed that RYR15 was the highest in color (5.50), flavor (4.95), sweetness (4.90), chewiness (4.75), and overall acceptability (4.60).

• Journal of Korean Society of Forest Science
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• v.53 no.1
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• pp.44-55
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• 1981

Neutral sulfite precooked fir chips were refined in the Asplund Laboratory Defibrator at various temperature ($20^{\circ}C$, $120^{\circ}C$ and $180^{\circ}C$). The effects of refining temperatures on the physical property and morphological structure of the resulting pulps were discussed. Yields of precooked chips (84%, 92% and 100%) and refining temperature affected remarkably the yield of refined pulp, its beatability, sheet strength and morhphological characteristics. Pulp yield and beatability decreased with increasing refining temperature. Fiber surface of unbeaten pulp from precooked chips of 84% yield was to some extent covered by the secondary wall, while that of the pulp form precooked yield of 92% by the compound middle lamella. In the case of uncooked chips, fibers were damaged heavily, and the exposed fiber surface resulted from the equal amount of the secondary wall and the compound middle lamella. In the case of pulps prepared from precooked chips of higher yields (92% and 100%), sheet strength increased linearly as sheet density increased. But at the same sheet density, pulp from lower precooked yield (84%) had better sheet strength after open discharge refining as compared to pressurized refining, because pulp from the former had much amounts of fines fraction of higher water retention value than the latters. And there was observed a little difference in fiber length distribution but nearly similar in its morphology with increasing refining temperature.