• Asian-Australasian Journal of Animal Sciences
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• v.19 no.3
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• pp.450-458
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• 2006

The present study was carried out to investigate the changes in chemical and sensory properties, and cholesterol lowering effect of evening primrose oil (EPO) addition in cholesterol-reduced Cheddar cheese. The cholesterol removal rate reached 92.07% by ${\beta}$-cyclodextrin in the cheese before EPO addition. The thiobarbituric acid (TBA) value of cholesterol-reduced and EPO-added cheese increased with both ripening time and amount of EPO addition. Addition of 5% EPO resulted in a significant difference in TBA value after 4-week ripening, compared with no addition of EPO. The production of short-chain free fatty acids (FFAs) increased with ripening period in all treatments. From 4 week of ripening, the amounts of short-chain FFA in 3 and 5% EPO-added groups were significantly higher than those in other groups. Among sensory characteristics, rancidity was mostly affected by EPO addition, however, the rancidity value of 1% EPO-added was not significantly different from that of EPO-free and cholesterol-reduced cheese. Also, Cheddar cheese flavor was not profoundly affected by 1% EPO addition in all ripening periods. Total blood cholesterol dramatically decreased from 184.0 to 137.1 mg/dL with 5% EPO-added and cholesterol-reduced cheese following 8 weeks of feeding. The present results indicated that 5% EPO addition resulted in a profound lowering effect on blood total cholesterol with some adverse effects on chemical and sensory properties.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.140-146
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• 2006

The sensory characteristics of bread prepared with the addition of Angelica plant(Bakluncho) and Jujube(Daechu) powders were investigated The moisture, crude protein, as reducing sugar and vitamin C content of Angelica plant(Bakluncho) powders were 7.78%, 6.07%, 7.37%, 6.13% and 50.10 mg% respectively, and those of Jujube(Daechu) powders were 11.19%, 4.43%, 2.36%, 14.23% and 49.20 mg% respectively. Lightness value decreased but redness and yellowness values increased with increasing natural pigment powders content. The mechanical hardness of the bread decreased with the addition of 3% Angelica plant(Bakluncho) powders, but increased with the addition of 1% and 5% Angelica plant(Bakluncho) powders. The mechanical hardness of bread decreased with the addition of 1% and 3% Jujube(Daechu) powders, but increased with the addition of 5% Jujube(Daechu) powders. In sensory characteristics, the crust color, mb color, moistness and springiness decreased, but aroma and hardness increased with the increasing natural pigment powders content. The savory taste and overall quality of breads with 1% Angelica plant(Bakluncho) powders and 3% Jujube(Daechu) powders were higher than those of the control without my addition. A negative correlation was observed between Hunter's color value and overall quality of the bread prepared with addition of Angelica plant(Bakluncho) and Jujube(Daechu) powders.

• Journal of Environmental Science International
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• v.17 no.3
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• pp.343-350
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• 2008

The fate of two cyclic ethers, THF(Tetrahydrofuran) and 1,4-Dioxane, in conventional biological wastewater treatment plants was investigated using sequential activated sludge process. Removal efficiency of THF were about 86% in average, which was greater than that of 1,4-Dioxane, 30%. However, it was not clear whether the removal of cyclic ethers in biological system was caused by microbial activity or not. Thus treatability tests were conducted by batch experiments. The effects of mixing, aeration and the addition of activated sludge on the removal of cyclic ethers were investigated in batch experiments. THF was totally removed by mixing and aeration in 24 hours while removal ratio of 1,4-Dioxane was at most 30% for the same period. This results could be ascribed to the differences in Henry's law constants between the two chemicals. In addition, biological degradation including biosorption was not obviously observed in these batch tests.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.617-622
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• 1997

The purpose of this study was to investigate the effect of the addition of the extract (0, 2, 4, 6, 8%) and crude enzyme (0, 0.05, 0.1, 0.5, 1%) extracted from the fruits of paper mulberry (Broussonetia kazinoki Siebold) on the tenderness and palatability of Jangchorim. Addition of up to 8% of the extract diminished the shear force by 4.8∼27%, while the addition of up to 1% of the crude enzyme begot 7.8∼34.2% decrease. Also, as the addition of the fruits of paper mulberry increased, the cooking loss was somewhat decreased, an the redness of cooked beef surface and free amino acid content in the liquid part of Jangchorim were generally increased. The contents of the mineral were in the order of Na, K, P, Ca, and Mg when crude enzyme was added. In sensory evaluation, the 4% crude extract from the fruit of paper mulberry and 0.1% addition in its crude enzyme showed the most favorable response.

• Journal of Korea Foundry Society
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• v.6 no.4
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• pp.269-276
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• 1986

The effects of Se, $CaCO_3$ and CaO addition on the first stage graphization of malleable iron were evaluated. The results obtained in this work were as follows. 1. Many gas bubbles were found in the white cast iron under Se, $CaCO_3$ addition. 2. Nodular graphite were formed by annealing of the white cast iron with remained gas bubbles. 3. When specimens were annealed, bubbles provided the nucleation sites that were needed in graphite precipitation, so the nucleation rate of graphite was increased. 4. The remained gas bubbles and defects were more effective for the graphitization than metallic compounds.

• Journal of Korea Foundry Society
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• v.3 no.4
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• pp.256-261
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• 1983

In this study, the variations of tensile strength and yield strength of Al-20% Si alloy were studied. Copper, magnesium and nickel as alloying elements added from 1% to 3% respectively. The temperature range was from room temperature to $350^{\circ}C$. The refinement of primary silicon crystal was treated with phosphorous addition. The results obtained are as follows: 1. Tensile strnegth and yield strength showed more increased strength in refining treated alloy than that of in nonrefining alloy at elevated temperature. 2. Tensile strength and yield strength were increased with the contents of copper. Tensile strength showed the maximum at $150^{\circ}C$, but yield strength was decreased with increasing temperature. 3. The effect of magnesium addition on tensile strength and yield strength showed the maximum at 1% addition and $150^{\circ}C$. 4. Tensile strength and yield strength showed a slight increase with the content changes of nickel and they were decreased with increasing temperature.

• Journal of Life Science
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• v.11 no.4
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• pp.340-345
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• 2001

Effects of growth regulators(2,4-D, IAA, NAA, BA and kinetin) and chilling treatment on callus induction. embryogenesis and regeneration through anther cultures of B. falcatum L. were examined. Frequency of callus induction and embryogenesis was effectively increased by the treatment of chilling at 5$^{\circ}C$ for 10 days before anther inoculation. Optimal level of growth regulator for callus induction and embryogenesis from anther was 2,4-D 1.0 mg/L in Murashige and Skoog(MS) basal medium supplemented with 30 g/L sucrose, 8 g/L agar. Frequency of embryogenesis from anther derived callus was increased up to 48% or 45% by addition of IAA 0.1+ kinetin 1.0 mg/L of IAA 0.1+ BA 1.0 mg/L in MS medium, respectively, Optimal medium for obtaining green callus was MS basal supplemented with BA 1.0mg/L. Addition of auxins(IAA or NAA) inhibited the formation of green callus from anther derived callus.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2001.11a
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• pp.77-79
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• 2001

This experiment was conducted to investigate the effects of Bamboo Vinegar Liquid(BVL) on performance and meat quality of Korean native chicken(KNC) for 8 weeks. One hundreds KNC were divided into 4 groups with 5 replicates per treatment and placed in pens. Dietary levels of food waste 0%, 1%, 2% and 4% were included in experimental diets. The growth performance and carcass weight of KNC fed BVL supplement diet were significantly different(P<0.05) from the control group. The lipid content, cholesterol content and TBA in breast meat were significantly(P<0.05) decreased by addition of BVL. However, the addition of BVL did not affect the meat color. The saturated fatty acid composition of breast meat was decreased(P<0.05), whereas unsaturated fatty acid was increased(P<0.05) by addition of BVL 1% and 2%. Taste of sensory evaluation was improved by addition BVL. The results of this study indicate that dietary supplemental BVL 1% and 2% may improve the performance and meat quality of KNC. The prevention effect of KNC which challenged with Salmonella gallinarum (1${\times}$10$\^$9/ CFU/ml) was evaluated. A reisolation of S.gallinarum in liver, pathological index of villus and colon were evaluated. There was no reisolation of S.gallinarum in liver and a few pathological index of colon in 4% BVL supplement fed KNC than 1 and 2%. These results indicate that dietary supplemental BVL 4% may improve the prevention effect to salmonellosis in chickens.

• Korean Journal of Agricultural Science
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• v.15 no.1
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• pp.82-94
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• 1988

This study was performed to obtain the basic data which can be applied to use of foaming mortars. The results obtained were summarized as follows ; 1. The lowest water-cement ratios were shown at the mixing ratio of 1 : 1. But, it was gradually increased in poorer mixing ratio and decreased in more addition of foaming agent. The water-cement ratios were decreased up to 1.6-53.1% by mix-foaming type and 4.4-24.1% by pre-foamed type than cement mortar. 2. The highest bulk densities were shown at the mixing ratio of 1 : 1. But, it was gradually decreased in poorer mixing ratio and more addition of foaming agent. The decreasing rates of bulk densities were increased in richer mixing ratio and more addition of foaming agent. 3. The bulk densities were decreased up to 38.8-55.9% by mix-foaming type and 9.7-23.6% by pre-foamed type than cement mortar. 4. The lowest absorption rates were shown at the mixing ratio of 1 : 1. But, it was gradually increased in poorer mixing ratio and more addition of foaming agent. The increasing rates of absorption rates were increased in richer mixing ratio and more addition of foaming agent. 5. Absorption rates when immersed in 72hours were shown up to 3.41-5.85 times greater by mix-foaming type and 1.05-1.55 times greater by pre-foamed type than those of cement mortar. it was significantly higher at the early stage of immersed time than cement mortar. 6. The highest strengths were shown at the mixing ratio of 1 : 1. But, it was gradually decreased in poorer mixing ratio and more addition of foaming agent. The decreasing rates of strengths were increased in poorer mixing ratio and more addition of foaming agent. 7. The strengths were decreased up to 77.0-92.8% by mix-foaming type and 36.7-74.4% by pre-foamed type than cement mortar. 8. The lowest air contents were shown at the mixing ratio of 1 : 1. But, it was gradually increased in poorer mixing ratio and more addition of foaming agent. The increasing rates of air contents were increased in richer mixing ratio and more addition of foaming agent. 9. Air contents were shown up to 26.0-63.8 times greater by mix-foaming type and 5.8-17.7 times greater by pre-foamed type than those of cement mortar. 10. The correlations between bulk density, absorption rate, compressive strength and air content were highly significant. The multiple regression equations of bulk density, absorption rate, compressive strength, tensile strength, bending strength and air content were computed depending on a function of mixing ratio and addition of foaming agent. They were generally highly significant.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.4
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• pp.479-485
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• 2017

Objective: The effects of particle size of processed barley grain, enzyme addition and microwave treatment on in vitro dry matter (DM) disappearance (DMD), gas production and fermentation pH were investigated for feedlot cattle. Methods: Rumen fluid from four fistulated feedlot cattle fed a diet of 860 dry-rolled barley grain, 90 maize silage and 50 supplement g/kg DM was used as inoculum in 3 batch culture in vitro studies. In Experiment 1, dry-rolled barley and barley ground through a 1-, 2-, or 4-mm screen were used to obtain four substrates differing in particle size. In Experiment 2, cellulase enzyme (ENZ) from Acremonium cellulolyticus Y-94 was added to dry-rolled and ground barley (2-mm) at 0, 0.1, 0.5, 1, and 2 mg/g, while Experiment 3 examined the interactions between microwaving (0, 30, and 60 s microwaving) and ENZ addition (0, 1, and 2 mg/g) using dry-rolled barley and 2-mm ground barley. Results: In Experiment 1, decreasing particle size increased DMD and gas production, and decreased fermentation pH (p<0.01). The DMD (g/kg DM) of the dry-rolled barley after 24 h incubation was considerably lower (p<0.05) than that of the ground barley (119.1 dry-rolled barley versus 284.8 for 4-mm, 341.7 for 2-mm; and 358.6 for 1-mm). In Experiment 2, addition of ENZ to dry-rolled barley increased DMD (p<0.01) and tended to increase (p = 0.09) gas production and decreased (p<0.01) fermentation pH, but these variables were not affected by ENZ addition to ground barley. In Experiment 3, there were no interactions between microwaving and ENZ addition after microwaving for any of the variables. Microwaving had minimal effects (except decreased fermentation pH), but consistent with Experiment 2, ENZ addition increased (p<0.01) DMD and gas production, and decreased (p<0.05) fermentation pH of dry-rolled barley, but not ground barley. Conclusion: We conclude that cellulase enzymes can be used to increase the rumen disappearance of barley grain when it is coarsely processed as in the case of dry-rolled barley. However, microwaving of barley grain offered no further improvements in ruminal fermentation of barley grain.