• Journal of Mushroom
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• v.13 no.4
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• pp.301-304
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• 2015

This study was carried out to investigate the optimum rate of substrate composition in bottle cultivation of Grifola frondosa and had three rates of substrate composition of 67:11:22(T1), 68:15:17(T2) and 74:14:12(T3) as mixing rate of weight of dried oak sawdust, dried corn husk and dried bean-curd refuse. The rate of primordia formation of T3 was 65.8% which was lowest among all treatments. Contraction rate of disease of T1 was 9.8% which was highest among all treatments. Harvesting rate of T2 was 70.5% which was highest among all treatments. Fruit body weights per bottle of T1 and T2 were 85.5 g, 83.3 g respectively and there was not significant difference between those. Yield per 10,000 bottles of T2 was 587 kg and was 7%, 28% higher than those of T1 and T3, respectively. As a result, the rate of substrate composition of 68:15:17(T2) as mixing rate of weight of dried oak sawdust, dried corn husk and dried bean-curd refuse was appeared as optimum rate of substrate composition in bottle cultivation of Grifola frondosa..

• Journal of Microbiology and Biotechnology
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• v.34 no.7
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• pp.1475-1483
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• 2024

Three Gram-stain-positive, aerobic, rod-shaped, and non-motile bacteria, labelled as W11^T, SW19^T, and YR1^T, were isolated from soil, and performed their polyphasic taxonomic investigation. The phylogenetic and 16S rRNA gene sequence analysis showed that strains W11^T, SW19^T, and YR1^T belonged to the genera Agromyces, Rathayibacter, and Nocardioides, respectively. Strain W11^T was closely affiliated with Agromyces cavernae SYSU K20354^T (98.1%), strain SW19^T showed the closest affiliation with Rathayibacter rubneri ZW T2_19^T (97.0%), and strain YR1^T was most closely related to Nocardioides marmorisolisilvae KIS18-7^T (98.0%). The genome sizes of strains W11^T, SW19^T, and YR1^T were 4,181,720 bp, 4,740,677 bp, and 4,228,226 bp, respectively, with DNA G+C contents of 70.5%, 64.2%, and 69.7%, respectively. Average nucleotide identity and digital DNA-DNA hybridization values of W11^T, SW19^T, and YR1^T with their respective reference species were <79.6% and <23.6%, respectively. The predominant cellular fatty acids detected in strain W11^T were anteiso-C_15:0, iso-C_16:0, and anteiso-C_17:0. In strain SW19^T, they were summed feature 9 (C_16:0 10-methyl and/or iso-C_17:1ω 9c), anteiso-C_17:0, and anteiso-C_15:0. Strain YR1^T exhibited C_18:1ω 9c, C_18:0 10-methyl, TBSA, and anteiso-C_15:0 as its major cellular fatty acids. Overall, the polyphasic taxonomic comparisons indicated that strains W11^T, SW19^T, and YR1^T represent novel species within the genera Agromyces, Rathayibacter, and Nocardioides, respectively. Accordingly, we propose the names Agromyces silvae sp. nov., with the type strain W11^T (=KCTC 49818^T =NBRC 115999^T), Rathayibacter soli sp. nov., with the type strain SW19^T (=KCTC 49860^T =NBRC 116108^T), and Nocardioides terrisoli sp. nov., with the type strain YR1^T (=KCTC 49863^T =NBRC 116165^T).

• Korean Journal of Agricultural Science
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• v.44 no.3
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• pp.384-391
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• 2017

Growth curves in Hanwoo steers were estimated by Gompertz, Von Bertalanffy, Logistic, and Brody nonlinear models using growth data collected by the Hanwoo Improvement Center from a total of 6,973 Hanwoo (Bos taurus coreanae) steers 6 to 24 months old that were born between 1996 and 2015. The data included three parameters: A, mature size of body measurement; b, growth ratio; and, k, intrinsic growth rate. Nonlinear regression equations for wither height according to Gompertz, Von Bertalanffy, Logistic, and Brody models were $Y_t=144.7e^{-0.5869e^{-0.00301t}}$, $Y_t=145.3(1-0.1816e^{-0.00284t})^3$, $Y_t=143.1(1+0.7356e^{-0.00352t})^{-1}$, and $Y_t=146.8(1+0.4700e^{-0.00249t})^1$, respectively, while those for hip height were $Y_t=144.5e^{-0.5549e^{-0.00312t}}$, $Y_t=145.0(1-0.1724e^{-0.00295t})^3$, $Y_t=143.1(1+0.6863e^{-0.00360t})^{-1}$, and $Y_t=146.2(1+0.4501e^{-0.00263t})^1$, respectively. Equations for body length $Y_t=174.1e^{-0.8342e^{-0.00289t}}$, $Y_t=175.8(1-0.2500e^{-0.00265t})^3$, $Y_t=170.0(1+1.1548e^{-0.00363t})^{-1}$, and $Y_t=180.3(1+0.6077e^{-0.00215t})^1$, respectively, for the same models. Among the four models, the Brody model resulted in the lowest mean square error, with mean square errors of 31.79, 30.57, and 42.13, respectively, for wither height, hip height, and body length. Also, an estimated birth wither height, birth hip height, and birth body length (77.98, 80.57, and 70.97 cm, respectively) were lower in the Brody model than in other models. An inflection point was not observed during the growth phase of Hanwoo steer according to the growth curves calculated using Gompertz, Von Bertalanffy, and Logistic models. Based on the results, we concluded that the regression equation using the Brody model was the most appropriate among the four growth models. To obtain more accurate parameters, however, using data from a wider production period (from birth to shipping) would be required, and the development of a suitable model for body conformation traits would be needed.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.315-321
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• 2006

Sixteen somimembranosus muscles were seamed out from sixteen left carcasses. They were cut into $7{\times}10{\times}2cm$ pieces and mixed randomly. Samples were assigned to four treatments: (T1) soy-based sauce; (T2) Kimchi-based sauce; (T3) pickled shrimp-based sauce; and (T4) onion-based sauce. Each treatment was aged in plastic box at $1^{\circ}C$ for 10 days. These samples were vacuum-packaged after treatment with sauces and held in a chill at $1^{\circ}C$ for 28 days. The pH of aged port in general, was decreased significantly (p<0.05) with storage in all treatments. Its falling rate was the slowest in T4 of all treatments, while it was faster in T2 and T3 than in T4. The salinity of aged pork was decreased (p<0.05) for T2 with increased storage days, but increased (p<0.05) for T1. The salinity showed T2 to be significantly higher (p<0.05) than T1 and T4 on 1 day, but to be lower(p<0.05) than T1 on 28 day. The saccharinity of T3 was significantly higher (p<0.05) on 1 day than those of T1 and T4, but decreased (p<0.05) on 14 and 28 day. While saccharinity of T1 was significantly the lowest(p<0.05) of all treatments on 1 day and increased (p<0.05) with increased storage days. For T1 and T2, the WHC (water holding capacity) results showed higher (p<0.05) on 14 day than on 1 and 28 day. On 28 day, the WHC result showed T4 to be the highest(p<0.05) of all treatments, but T2 to be the lowest (p<0.05). On 28 day, the shear force results showed a big difference (p<0.05) among treatments, being in order of T4>T3>T2>T1. Panelists rated T1 as having higher(p<0.05) aroma, flavor and overall acceptability than other treatments.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.157-162
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• 2007

Emulsification sausages were prepared in 3 different ways: T1: fat added after ice, T2: fat added before ice, T3: all ingredients added together. Each sample was ground for 4.5 min by a silent cutter at $15^{\circ}C$ and emulsified batters were stuffed into fibrous casing and then cooked for 40 min at $78^{\circ}C$ to determine the effect of the order of ingredient addition on the qualities of emulsion type sausage. The pH of T1 sausage was significantly higher, whereas the pH of T3 was significantly lower compared with the other samples(p<0.05). The shear force was significantly higher in T1 sausage, however the hardness and gumminess were significantly lower in T1 sausage compared with other two types(p<0.05). With regard to sensory evaluation, the relative amounts of flavor can be summarized as T2>T1>T3, and the color was significantly higher in T1 and T2 compared with T3(p<0.05). There was no significant difference among the test sausages with regard to aroma, juiciness, tenderness and overall acceptability(p>0.05). There were no significant differences in free moisture, water holding capacity(WHC), meat color and texture properties such as brittleness, cohesiveness, springiness and chewiness. As a result of this study, the sausage were much for sausage prepared by adding the fat after the ice(T1) than the other sausage samples in which fat was added after ice to make emulsion type sausages.

• Journal of Korean Neurosurgical Society
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• v.50 no.1
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• pp.30-35
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• 2011

Objective : Morphometric data for the sympathetic ganglia (SG) of the upper thoracic spine was investigated to identify the exact location of the SG in order to reduce normal tissue injury in the thoracic cavity during thoracoscopic sympathectomy. Methods : In 46 specimens from 23 formalin-fixed adult cadavers, the authors measured the shortest distance from the medial margin of the T1, T2 and T3 SG to the most prominent point and medial margin of the corresponding rib heads, and to the lateral margin of the longus colli muscle. In addition, the distance between the most prominent point of the rib head and the lateral margin of longus colli muscle and the width of each SG were measured. Results : The shortest distance from the medial margin of the SG to the prominent point of corresponding rib head was on average 1.9 mm on T1, 4.2 mm, and 4.1 mm on T2, T3. The distance from the medial margin of the SG to the medial margin of the corresponding rib head was 4.2 mm on T1, 5.9 mm, and 6.3 mm on T2, T3. The mean distance from the medial margin of the SG to the lateral margin of the longus colli muscle was 6.7 mm on T1, 8.8 mm, 9.9 and mm on T2, T3. The mean distance between the prominent point of the rib head and the lateral margin of the longus colli muscle was 4.8 mm on T1, 4.6 mm, and 5.9 mm on T2, T3. The mean width of SG was 6.1 mm on T1, 4.1 mm, and 3.1 mm on T2, T3. Conclusion : We present morphometric data to assist in surgical planning and the localization of the upper thoracic SG during thoracoscopic sympathectomy.

• Journal of Animal Science and Technology
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• v.46 no.2
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• pp.217-226
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• 2004

This study was canied out to evaluate the quality characteristics of the fermented pork with Korean traditional seasonings. The samples, outside muscle of pork ham were cut to cube(7 ${\times}$ 12 ${\times}$ 2cm) and five Korean traditional seasonings such as garlic paste(TI), pickled Kimchi(T2), pickled Kimchi juice(T3), soybean paste(T4), red pepper paste(T5) were seasoned by the proportions of meat to seasonings(1 : 1). The seasoned samples were fennented at - 1 ${\pm}$ 1$^{\circ}C$ for 20 days. According to proximate composition analysis, all pork samples contained protein 20 ${\sim}$ 22%, fat 3 ${\sim}$ 5%, moisture 64 ${\sim}$ 70% and ash 1.8 ${\sim}$ 2.0%. However, T5 had high crude fat level and relatively low moisture content. The highest pH among treatments was shown in TI whereas T3 showed the lowest. Water holding capacity(WHC) of T4 and T5 were higher, while those values were lower in T3 compared with other treatment. Shear force value was the highest in T5, while it was the lowest in T4. TBARS value of T3 was the highest, while that was the lowest in T4. Moreover the highest VBN value was observed in T4 due to fermentation of soy protein. However, the lowest VBN value shown in Tl indicated the inhibition of protein degradation by the garlic. The highest saccarinity was shown in T5 but it was the lowest of in T3. Salinity was shown to be high in T2 and low in T5. $L^*$ values of T4 was higher both at the surface and inner side of samples than the others but T5 showed the lowest value. T2 showed the highest $a^*$ value but T4 and T5 showed the lowest. In the result of sensory evaluation for cooked meat, T5 had the highest score in all item including overall acceptability, while T4 had the lowest score. Unsaturated fatty acid(UFA) ratio of T5 and n were 72.16 and 69.93 respectively, and the ratio of UFA/Saturated fatty acid(SFA) were higher in the order of T5 >T4> T3 >Tl >T2. Overall quality characteristics were higher in the order of T5 >T2 >Tl >T4 >T3.

• Journal of applied mathematics & informatics
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• v.36 no.3_4
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• pp.213-229
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• 2018

In this work, we establish oscillation of the second order sublinear neutral delay dynamic equations of the form:$$(r(t)((x(t)+p(t)x({\tau}(t)))^{\Delta})^{\gamma})^{\Delta}+q(t)x^{\gamma}({\alpha}(t))+v(t)x^{\gamma}({\eta}(t))=0$$ on a time scale T by means of Riccati transformation technique, under the assumptions $${\displaystyle\smashmargin{2}{\int\nolimits^{\infty}}_{t_0}}\({\frac{1}{r(t)}}\)^{\frac{1}{\gamma}}{\Delta}t={\infty}$$, and ${\displaystyle\smashmargin{2}{\int\nolimits^{\infty}}_{t_0}}\({\frac{1}{r(t)}}\)^{\frac{1}{\gamma}}{\Delta}t$ < ${\infty}$, for various ranges of p(t), where 0 < ${\gamma}{\leq}1$ is a quotient of odd positive integers.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.382-390
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• 2009

This study was carried out to determine the effects of tomato powder (TP) as nitrite (NT) on pork patties. The following treatments were made: 0.01% NT (Tl), 0.01% NT and 1.0% TP (T2), 0.5% TP (T3), 1.0% TP (T4), and 0.01% NT and 1.0% TP (T5) were in basal formula (C). The following observations were made: T5 displayed lower gumminess and adhesiveness values than those of C and T1 (p<0.05) on Day 1 of storage; the hardness and surface hardness of T3 and T4 were relatively lower and the surface hardness and gumminess of T3 were relatively higher than the others (p<0.05) on Day 21 of storage; Y4 had significantly lower TBARS values than the others during storage; VBN values of the tested groups were significantly lower than the control samples on Day 7 and 21 of storage; T3 and T4 samples displayed lower pH values (p<0.05) than the control samples on Day 21 of storage; T3, T4 and T5 revealed lower CIE $L^*$ and W than those of C and T1 during storage; T2 had the highest CIE $a^*$ (p<0.05); T4 had significantly higher CIE $b^*$ and chroma values than those of others; T3 and T4 had significantly lower total plate counts than the others; T1 had significantly lower yeast and mold and Staphylococcus sp. counts than the other groups'; and T1 and T2 displayed significantly higher color acceptability than the others.

• Investigative Magnetic Resonance Imaging
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• v.9 no.2
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• pp.101-108
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• 2005

Purpose : Early detection of small brain metastases is important. The purpose of this study was to compare the detectability of brain metastases according to the size between 1.5 T and 3.0 T MRI. Materials and Methods : We reviewed 162 patients with primary lung cancer who were examined for TNM staging. After administration of double dose of Gd-DTPA, MR imaging was performed with SPGR by 3.0 T MRI and then with T1 SE sequence by 1.5 T MRI. In each patient, three readers performed qualitative assessment. Sensitivity, positive predictive value, and diagnostic accuracy were calculated in 3.0 T and 1.5 T MRI according to size. Using the signal intensity (SI) measurements between the metastatic nodules and adjacent tissue, nodule-to-adjacent tissue SI ratio was calculated. Results : Thirty-one of 162 patients had apparent metastatic nodules in the brain at either 1.5 T or 3.0 T MR imaging. 143 nodules were detected in 3.0 T MRI, whereas 137 nodules were detected at 1.5 T MRI. Six nodules, only detected in 3.0 T MRI, were smaller than 3.0 mm in dimension. Sensitivity, positive predictive value, and diagnostic accuracy in 3.0 T MRI were 100 %, 100 %, and 100 % respectively, and in 1.5 T MRI were 95.8%, 88.3%, and 85.1% respectively. SI ratio was significantly higher in the 3.0 T MRI than 1.5 T MRI (p=0.025). Conclusion : True positive rate of 3.0 T MRI with Gd-DTPA was superior to 1.5 T MRI with Gd-DTPA in detection of metastatic nodules smaller than 3.0 mm.