• Journal of the Korean Wood Science and Technology
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• v.22 no.3
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• pp.45-50
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• 1994

This experiment was to investigate the effects of UV radiation and chemical treatments on the color difference in antioxidant (Tris(2,4-di-t-butyl phenoxy) phosphite)-containing polyurethane coats. The results obtained were summerized as follows: 1. The color difference increased as the exposure time of UV radiation increases, but decreased as addition level of antioxidant increaes. 2. After 400 hours exposure to UV radiation, the color difference respectively showed 6.13 and 5.94 at 0.7 % and 1.0 % addition level but appeared more severe below 0.7 % addition level. Thus, antioxidant prevented discoloration effectively. 3. The color difference of films by chemical treatments increased after 8 hours. Color difference of films treated with 5 % acetic acid($CH_3COOH$), 30 % ethyl alchol ($CH_3CH_2OH$) showed 7.31 and 7.30 respectively. 1 % sodium hydroxide treatment showed 1.86 color difference after 8 hours.

• The Korean Journal of Food And Nutrition
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• v.1 no.2
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• pp.76-85
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• 1988

In order to obtain the basic data for the preparation of yogurt containing ginseng component, the effect of ginseng component on cell growth of Lactobacillus casei YIT 9018 and on lactic acid production were investigated. Initial cell growth and acid production were markedly inhibited by the addition of ethanol extracts in the level of 8% into 15% skim milk. Crude saponin did not show any inhibitory effect on cell growth and acid production, but ether layer fraction showed inhibitory effect. It was thought to be more advantageous to add ginseng extracts after the fermentation of milk than before. The addition of ginseng extract at 8% level into liquid yogurt was most suitable in organoleptic test. Cell viability was not affected by the addition of ethanol extracts up to 8% level during storage of liquid yogurt.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.1
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• pp.69-76
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• 2014

This study was carried out to evaluate the relationship between threonine (Thr) efficiency and Thr dehydrogenase (TDG) activity as an indicator of Thr oxidation on chicks fed with levels of diets (CP [17.5% and 21.5%] and Thr [3.8 and 4.7 g/100 g CP]; glycine [Gly][0.64% and 0.98%] and true digestible Thr [dThr] [0.45% and 0.60%]). Calculation of the Thr efficiency was based on N-balance data and an exponential N-utilization model, and TDG activity was determined as accumulation of aminoacetone and Gly during incubation of hepatic mitochondria. This study found that in the liver of chicks who received a diet containing up to 0.79% Thr (4.7 g Thr/100 g of CP) in the 17.5% CP diet, no significant (p>0.05) effect on TDG activity was observed. However, significantly (p = 0.014) increased TDG activity was observed with a diet containing 21.5% CP (4.7 g Thr/100 g of CP) and the efficiency of Thr utilization showed a significant (p = 0.001) decrease, indicating the end of the Thr limiting range. No significant (p>0.05) effect on the total TDG activity and accumulation of Gly was observed with addition of Gly to a diet containing 0.45% dThr. In addition, addition of Gly to a diet containing 0.60% dThr also did not result in a change in accumulation of Gly. Due to an increase in accumulation of aminoacetone, an elevated effect on total TDG activity was also observed. No significant (p>0.05) reduction in the efficiency of Thr utilization was observed after addition of Gly at the level of 0.45% dThr. However, significantly (p<0.001) reduced efficiency of Thr utilization was observed after addition of Gly at the level of 0.60% dThr. Collectively, we found that TDG was stimulated not only by addition of Thr and protein to the diet, but also by addition of Gly, and efficiency of Thr utilization was favorably affected by addition of Gly at the level near to the optimal Thr concentration. In addition, no metabolic requirement of Gly through the TDG pathway was observed with almost the same accumulation of Gly and a slight increase in TDG activity by addition of Gly. Thus, our findings suggest that determination of TDG activity and parameter of efficiency of Thr utilization may be useful for evaluation of dietary Thr level.

• Human Ecology Research
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• v.55 no.6
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• pp.625-635
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• 2017

This study examined the mediating effect of self-concept on the relationship of peer victimization and social anxiety in middle school students. Study participants consisted of 235 (122 boys and 113 girls) first to third graders from three middle schools located in Seoul and Gyung-gi province. The School Violence Experience Scale and the Self-Concept Scale were used to measure research variables in the Korean version of Social Anxiety Scale for adolescents. Descriptive statistics and Pearson's correlation coefficients were calculated to examine the general tendency of study variables. In addition, structural equation modeling(SEM) was used to examine the mediating model. The study results were as follows. First, the level of peer victimization of the middle school students decreased the self-concept level; in addition, the self-concept level had a significant negative effect on the social anxiety level. Second, the self-concept level fully mediated the peer victimization and social anxiety relationship. In conclusion, a higher peer victimization level resulted in a lower self-concept level, that produced a higher social anxiety level in middle school students. The results suggested that implementing effective interventions to prevent peer victimization and encouraging a positive self-concept in middle school students would make a significant contribution to reducing social anxiety.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.763-772
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• 2011

This study evaluated the antioxidative activity and quality characteristics of Sulgidduk (traditional rice cakes) prepared with ramie leaf powder, in order to measure the antioxidative activity of ramie leaves, which are a potentially useful antioxidant food. Antioxidant activities were measured by total phenolic contents, the scavenging activities of DPPH radicals and ABTS+ radicals, and the reducing power. The total phenolic content of freeze dried ramie leaves was estimated at $58.70{\pm}11.42mg$ GAE/g. The $IC_{50}$ values for DPPH radicals and the ABTS+ radical scavenging activity of the ramie leaves were $23.76{\pm}1.41ug/mL$ and $174.82{\pm}6.4ug/mL$, respectively. The leaves also showed a high reducing power of $1.1057{\pm}0.03$ (O.D). To increase the utilizability of ramie leaf, we made Sulgidduk with added ramie leaf powder. Re-grading the quality characteristics of the altered Sulgidduk, the 3% and 5% addition levels most satisfied texture profile analysis and sensory evaluation. The antioxidative effect of the Sulgidduk significantly increased as the addition level increased, compared to the original Sulgidduk. In term of DPPH radical scavenging activity, the 5% or more addition level Sulgidduk showed an antioxdative effect increase of more than 50%. At the 3% or higher addition level, there was higher antioxidant activity than in the positive control group, which included vitamin C and BHT additions. We thus concluded that Sulgidduk with added ramie leaf power can be manufactured as a food that can satisfy sensory preferences as well as boosting antioxidant activity, at both the 3% and 5% addition level.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.477-487
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• 2006

The quality characteristics of dough and French breads containing dietary fibers, which were resistant starches (RS3 and RS4 types) and commercial non-starch polysaccharides (cellulose, pectin and chitosan), were investigated. The pH of the dough containing all dietary fiber except pectin was greater than that of control and was increased with increasing addition level. There was no correlation between pH and the expansion ratio of dough. As the level of added dietary fibers became high, the bread baking loss decreased, and the order of specific bread volume was 5% cellulose < 5% pectin < control bread, with no significant difference in specific volume. When a high level of dietary fibers was added to wheat flour, a complex phase appeared due to the formation between the network structure of additives and wheat gluten, and starch granules were heavily masted by the increased development of gluten-network matrix after the first fermentation like a wide spread net. Comparing the colorimetric changes of breads with the same added ratio (10%) of dietary fibers, the cellulose and RS4 addition breads had lower levels and the pectin-added bread had the highest value in the redness, while the chitosan-added bread had the highest value in the yellowness. Breads with a high level of dietary fibers showed increased hardness, gumminess, and brittleness and decreased springiness and cohesiveness. By sensory data, breads with 5% NSP and 10% RS addition showed high overall acceptability, with higher sensory RS score, compared to NSP addition. In conclusion, it was suggested that bread with lower than 10% RS or 5% NSP addition based on the amount of wheat flour, was acceptable with no considerable change in preference/overall quality and processing in bread-making.

• Food Science of Animal Resources
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• v.30 no.6
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• pp.966-974
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• 2010

This study evaluated the effects of rice bran fiber (RBF) on the quality of semi-dried pork jerky (SDPJ). SDPJ was supplemented with RBF at levels of 0 (control), 1, 2, and 3%. The addition of RBF at various levels affected the composition of SDPJ except for the fat content (p>0.05). The addition of RBF at a level higher than 2% increased the protein and ash contents of SDPJ (p<0.05). The addition of RBF at various levels also affected the physiochemical properties of SDPJ (p<0.05) except for water activity (p>0.05). Increased level of RBF increased the pH. The rancidity of SDPJ was increased (p<0.05) regardless of the RBF level, whereas the metmyoglobin content (%) of SDPJ was increased at a level higher than 2%. Increased level of RBF decreased the shear force (p<0.05) and the increased processing yield of SDPJ (p<0.05). Jerky made with 2% RBF scored highest for sensory properties, including color, tenderness, juiciness, and overall acceptability (p<0.05). These results indicate that SDPJ containing 2% RBF had the most acceptable quality characteristics, but further study is required to reduce the rancidity induced by the addition of RBF.

• Korean Journal of Soil Science and Fertilizer
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• v.49 no.5
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• pp.429-433
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• 2016

Adsorption and precipitation of cadmium (Cd) could be dependent on rate of P addition and Cd level in soil. Therefore, the objective of this study was to examine how addition rate of P affect mechanisms of Cd immobilization such as adsorption and precipitation in different levels of Cd in soil. Arable soils were spiked with inorganic Cd ($CdCl_2$) to give a total Cd concentration of 10, 100, and $1,000mg\;Cd\;kg^{-1}$. Monopotassium phosphate ($KH_2PO_4$, MPP) was selected as phosphate material and mixed with the pretreated arable soil at the rates of 0, 800, 1,600 and $3,200mg\;P\;kg^{-1}$. The mixture soils were incubated at $25^{\circ}C$ for 8 weeks in dark condition. Soil pH decreased with increasing MPP addition rate in all levels of Cd but negative charge of soil increased, thereby reducing 1 M $NH_4OAc$ extractable Cd. Soil solutions were undersaturated with respect to $CdCO_3$ and $Cd_3(PO_4)_2$ with all P addition rate in soil with low Cd level (${\leq}100mg\;Cd\;kg^{-1}$) but supersaturated in soil with high Cd level ($1,000mg\;Cd\;kg^{-1}$). From the above results, Cd solubility was controlled by precipitation of Cd minerals such as $CdCO_3$ and $Cd_3(PO_4)_2$ in soil with high Cd level but by Cd adsorption induced by increase in negative charge of soil with low level of Cd.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.4
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• pp.538-542
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• 2004

Comminuted sausages with reduced fat (25-0%) and increased moisture (19-44%) combinations were manufactured, and their chemical composition, and physico-chemical, textural and sensory properties were determined for the selection of the most palatable sausage treatment. The moisture and fat contents of the comminuted sausages varied from 55-79% and 26.4-2.14%, respectively, whereas, the protein content was relatively constant at 13.5-14.5%. Expressible moisture (EM, %) decreased with increased fat addition, and the high-fat control sausage (~25% fat) had lower EM than those with lower than 15% fat addition. Increased fat level also increased Hunter L values (lightness) of sausage samples taken from the core, and differences in lightness were observed between 15 and 25% fat level at the initial mixture. Sausages without fat addition had different textural characteristics from high-fat control sausages in most texture profile analysis (TPA) values. However, no differences in TPA values were observed among treatments with added fat (<25%) in the formulation. Results of the sensory evaluation showed that the most appropriate fat content of comminuted sausages to have better sensory properties ranged from 15-20% of added fat at the initial mixture. These results also indicated that decreased fat and increased moisture contents produce sausages with higher EM and lower lightness. Comminuted sausages without fat addition had different textural characteristics from the high-fat control.

• Mycobiology
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• v.44 no.1
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• pp.54-57
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• 2016

Davallialactone (DAVA) is a hispidin analogue derived from the medicinal fungus Phellinus baumii. We examined the effect of DAVA on in vitro fertilization (IVF) of pigs. Boar spermatozoa were incubated in fertilization medium with varying concentrations of DAVA, then sperm motility and reactive oxygen species (ROS) level were evaluated. Higher sperm motility was found following the addition of 0.5 or $1{\mu}M$ DAVA after incubation than addition of other concentrations or controls. ROS level decreased significantly with the addition of DAVA. The rate of normal fertilization was higher in the presence of $1{\mu}M$ DAVA (65.1%) than were those of other concentrations or controls (45.4~59.4%), and the highest total fertilization rate (mono- and polyspermic oocytes) was observed at $1{\mu}M$ DAVA (83%). In conclusion, addition of DAVA to fertilization medium improved sperm motility, and reduced ROS level so as to potentially improve sperm-oocyte binding in IVF, suggesting the potential of a compound isolated from mushrooms in assisted reproductive technology for humans and animals.