• Culinary science and hospitality research
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• v.20 no.4
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• pp.14-26
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• 2014

This study investigated the physicochemical and sensory characteristics of muffins prepared with various amounts(0, 3, 6, 9, 12%) of yacon powder. The specific gravity of the muffins prepared by adding yacon powder was higher than that of the control group. The height of the muffins added with 3% yacon powder was higher than that of the other groups. The weight of the muffins prepared with yacon powder showed no significant difference among all the sample groups. The volume and specific loaf volume of the muffins were decreased by addition of yacon powder. The baking loss rate of the muffins prepared by adding yacon powder showed no significant difference among all the sample groups. The moisture content of the muffins was increased, but their pH was decreased significantly by addition of yacon powder. DPPH radical scavenging activity of the control group was 21.45%, whereas the muffins prepared with yacon powder ranged from 57.23~85.46%. The a value of redness was increased, but L and b values were decreased significantly by addition of yacon powder. The springiness, cohesiveness and brittleness of textural properties of the muffins were decreased significantly by addition of yacon powder. Sensory evaluation scores in terms of appearance, taste, texture and overall preference for the muffins showed that 6~9% substituted sample groups were higher than those of the others. The results of this study suggest that adding 6~9% of yacon powder was the best substitution ratio for muffins.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.9
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• pp.1287-1293
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• 2016

The objectives of this experiment was to evaluate the subsequent growth and organ weights, blood profiles and cecal microbiota of broiler chicks fed pre-starter diets containing fermented soybean meal products during early phase. A total of nine hundred 1-d-old chicks were randomly assigned into six groups with six replicates of 25 chicks each. The chicks were fed control pre-starter diet with dehulled soybean meal (SBM) or one of five experimental diets containing fermented SBM products (Bacillus fermented SBM [BF-SBM], yeast by product and Bacillus fermented SBM [YBF-SBM]; Lactobacillus fermented SBM 1 [LF-SBM 1]; Lactobacillus fermented SBM 2 [LF-SBM 2]) or soy protein concentrate (SPC) for 7 d after hatching, followed by 4 wk feeding of commercial diets without fermented SBMs or SPC. The fermented SBMs and SPC were substituted at the expense of dehulled SBM at 3% level on fresh weight basis. The body weight (BW) during the starter period was not affected by dietary treatments, but BW at 14 d onwards was significantly higher (p<0.05) in chicks that had been fed BF-SBM and YBF-SBM during the early phase compared with the control group. The feed intake during grower and finisher phases was not affected (p>0.05) by dietary treatments. During total rearing period, the daily weight gains in six groups were 52.0 (control), 57.7 (BF-SBM), 58.5 (YBF-SBM), 52.0 (LF-SBM 1), 56.7 (LF-SBM 2), and 53.3 g/d (SPC), respectively. The daily weight gain in chicks fed diet containing BF-SBM, YBF-SBM, and LF-SBM 2 were significantly higher values (p<0.001) than that of the control group. Chicks fed BF-SBM, YBF-SBM, and LF-SBM 2 had significantly lower (p<0.01) feed conversion ratio compared with the control group. There were no significant differences in the relative weight of various organs and blood profiles among groups. Cecal microbiota was altered by dietary treatments. At 35 d, chicks fed on the pre-starter diets containing BF-SBM and YBF-SBM had significantly increased (p<0.001) lactic acid bacteria, but lowered Coli-form bacteria in cecal contents compared with those fed the control diet. The number of Bacillus spp. was higher (p<0.001) in all groups except for LF-SBM 1 compared with control diet-fed chicks. At 7 d, jejunal villi were significantly lengthened (p<0.001) in chicks fed the fermented SBMs vs control diet. Collectively, the results indicate that feeding of fermented SBMs during early phase are beneficial to the subsequent growth performance in broiler chicks. BF-SBM and YBF-SBM showed superior overall growth performance as compared with unfermented SBM and SPC.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.5
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• pp.668-674
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• 2013

An in vitro fermentation was conducted to determine the effects of hainanmycin on protein degradation and populations of ammonia-producing bacteria. The substrates (DM basis) for in vitro fermentation consisted of alfalfa hay (31.7%), Chinese wild rye grass hay (28.3%), ground corn grain (24.5%), soybean meal (15.5%) with a forage: concentrate of 60:40. Treatments were the control (no additive) and hainanmycin supplemented at 0.1 (H0.1), 1 (H1), 10 (H10), and 100 mg/kg (H100) of the substrates. After 24 h of fermentation, the highest addition level of hainanmycin decreased total VFA concentration and increased the final pH. The high addition level of hainanmycin (H1, H10, and H100) reduced (p<0.05) branched-chain VFA concentration, the molar proportion of acetate and butyrate, and ratio of acetate to propionate; and increased the molar proportion of propionate, except that for H1 the in molar proportion of acetate and isobutyrate was not changed (p>0.05). After 24 h of fermentation, H10 and H100 increased (p<0.05) concentrations of peptide nitrogen and AA nitrogen and proteinase activity, and decreased (p<0.05) $NH_3$-N concentration and deaminase activity compared with control. Peptidase activitives were not affected by hainanmycin. Hainanmycin supplementation only inhibited the growth of Butyrivibrio fibrisolvens, which is one of the species of low deaminative activity. Hainanmycin supplementation also decreased (p<0.05) relative population sizes of hyper-ammonia-producing species, except for H0.1 on Clostridium aminophilum. It was concluded that dietary supplementation with hainanmycin could improve ruminal fermentation and modify protein degradation by changing population size of ammonia-producing bacteria in vitro; and the addition level of 10 mg/kg appeared to achieve the best results.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.11
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• pp.1616-1624
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• 2016

The aim of present experiment was to investigate the effect of protein reduction in commercial broiler chicken rations with incorporation of de-oiled rice bran (DORB) and supplementation of limiting amino acids (valine, isoleucine, and/or tryptophan) with ration formulation either on total amino acid (TAA) or standardized ileal digestible amino acids (SIDAA). The experimental design consisted of $T_1$, TAA control; $T_2$ and $T_3$, 0.75% and 1.5% protein reduction by 3% and 6% DORB incorporation, respectively by replacing soybean meal with supplemental limiting amino acids to meet TAA requirement; $T_4$, SIDAA control, $T_5$ and $T_6$, 0.75% and 1.5% protein reduction by DORB incorporation (3% and 6%) with supplemental limiting amino acids on SIDAA basis. A total of 360 dold fast growing broiler chicks (Vencobb-400) were divided into 36 homogenous groups of ten chicks each, and six dietary treatments described were allocated randomly with six replications. During 42 days trial, the feed intake was significantly (p<0.05) reduced by TAA factor compared to SIDAA factor and protein factor significantly (p<0.05) reduced the feed intake at 1.5% reduction compared to normal protein group. This was observed only during pre-starter phase but not thereafter. The cumulative body weight gain (BWG) was significantly (p<0.05) reduced in TAA formulations with protein step-down of 1.5% ($T_3$, 1,993 g) compared to control ($T_1$, 2,067 g), while under SIDAA formulations, BWG was not affected with protein reduction of 1.5% ($T_6$, 2,076 g) compared to $T_4$ (2,129 g). The feed conversion ratio (FCR) was significantly (p<0.05) reduced in both TAA and SIDAA formulations with 1.5% protein step-down ($T_3$, 1.741; $T_6$, 1.704) compared to respective controls ($T_1$, 1.696; $T_4$, 1.663). The SIDAA formulation revealed significantly (p<0.05) higher BWG (2,095 g) and better FCR (1.684) compared to TAA formulation (2,028 g; 1.721). Intake of crude protein and all limiting amino acids (SID basis) was higher in SIDAA group than TAA group with resultant higher nitrogen retention (4.438 vs 4.027 g/bird/d). The nitrogen excretion was minimized with 1.5% protein reduction (1.608 g/bird) compared to normal protein group (1.794 g/bird). The serum uric acid concentration was significantly reduced in $T_3$ (9.45 mg/dL) as compared to $T_4$ (10.75 mg/dL). All carcass parameters were significantly (p<0.05) higher in SIDAA formulation over TAA formulation and 1.5% protein reduction significantly reduced carcass, breast and thigh yields. In conclusion, the dietary protein can be reduced by 0.75% with TAA formulation and 1.5% with SIDAA formulation through DORB incorporation and supplementation of limiting amino acids and among formulations, SIDAA formulation was better than TAA formulation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.373-377
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• 2006

The effect of chlorella addition on the quality characteristics of processed cheese was investigated. Chlorella processed cheese was prepared in the different ratio of chlorella (0.5% (w/w) and 1.0% (w/w)). Chlorella processed cheese was stored at $10{\pm}1^{\circ}C$ and evaluated for the quality characteristics including general composition, pH, the number of microorganisms, oiling off, meltability, rheological properties, color, and sensory evaluation. Contents of moisture, protein, fat, fat in dry matter, and pH values were not different from those of control cheese. Microorganisms were not detected. The degree of oiling off showed no significant difference, but meltability decreased significantly (p<0.05). Hardness and springiness gradually increased significantly (p<0.05), while cohesiveness gradually decreased significantly (p<0.05). The L (lightness) values and the a (redness) values decreased with increasing chlorella contents, but the b (yellowness) values increased with increasing chlorella contents, so color expressed yellowish green. Compared to control cheese made by conventional way, QDA scores of color and mouthfeel of chlorella processed cheese were significantly higher (p<0.05) and the most favorite quality characteristics were shown in the processed cheese with 0.5% (w/w) chlorella (CPC1). These results suggested that health-oriented chlorella processed cheese would be made by the addition of the chlorella.

• Journal of the Korea Concrete Institute
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• v.21 no.5
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• pp.573-580
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• 2009

This paper presents the mix composition, production method, and curing condition applied to the extruded ECC(Engineered Cementitious Composite) panel which are able to exhibit multiple cracking and potential pseudo strain-hardening behavior. In addition to the production technique of extruded ECC panel, the effect of fiber distribution characteristics, which are uniquely created by applying extrusion process, on the flexural behavior of the panel is also focussed. In order to demonstrate fiber distribution, a series of experiments and analyses, including image processing/analysis and micro-mechanical analysis, was performed. The optimum mix composition of extruded ECC panel was determined in terms of water matrix ratio, the amount of cement, ECC powder, and silica powder. It was found that flexural behavior of extruded ECC panel was highly affected by the slight difference in mix composition of ECC panel. This is mainly because the difference in mix composition results in the change of micro-mechanical properties as well as fiber distribution characteristics, represented by fiber dispersion and orientation. In terms of the average fiber orientation, the fiber distribution was found to be similar to the assumption of two dimensional random distribution, irrespective of mix composition. In contrast, the probability density function for fiber orientation was measured to be quite different depending on the mix composition.

• Archives of Plastic Surgery
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• v.36 no.1
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• pp.33-37
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• 2009

Purpose: Liver transplantation is considered as the treatment of choice in many acute and chronic liver diseases, and it is becoming more common. Since successful microscopic anastomosis of hepatic artery is a crucial requirement of successful liver transplantation, we studied and analyzed the result of hepatic artery anastomosis of liver transplantation in our liver transplantation center. Methods: 145 liver transplantations were performed between February 2005 and May 2008. Male to female ratio of the liver transplantation recipients was 3.4 : 1. Anastomosis of portal vein, hepatic vein and biliary tract was performed by the general surgeon, and anastomosis of hepatic artery was performed by the plastic surgeon under the loupe or microscopic vision. After the hepatic artery was reconstructed, anastomosed site status and flow were checked with Doppler ultrasonography intraoperatively and with contrast enhanced CT or angiography postoperatively if necessary. Results: Out of 145 liver transplantations, cadaveric liver donor was used 37 cases and living donor liver transplantation was performed 108 cases including the 2 dual donor liver transplantations. As for the baseline diseases that resulted in the liver transplantation, there were 57 cases of liver cirrhosis and hepatocellular carcinoma due to hepatitis B, taking up the greatest proportion. Single donor hepatic artery was used in 114 cases, and mean artery diameter was 2.92 mm and mean artery length was 24.25 mm. Hepatic artery was used as the recipient artery in every case except the 8 cases in which gastroepiploic artery was used as alternative. Out of 145 cases of hepatic artery anastomosis, 3 cases resulted in the thrombosis of the hepatic artery, requiring thrombectomy and re - anastomosis. In all 3 cases, thrombosis was found in left hepatic artery and there was no past history of hepatic artery chemoembolization. Conclusion: Incidence of hepatic artery thrombosis after the anastomosis of hepatic artery during liver transplantation was 2.1%, which is considered sufficiently low.

• Korean Journal of Weed Science
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• v.8 no.3
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• pp.324-329
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• 1988

This experiment was conducted to find the effect of paclobutrazol application of 12, 18, 24g/10a at 35, 25 and 15 days before heading on the characters related with lodging, growth and yield of paddy rice plants in 1985. Culm lengths were reduced from 7% to 12% by paclobtrazol application of 35, 25 and 15 days before heading. The paclobutrazol caused more short internode, thick well of internode and wide section area of internode than the untreated control. The lodging index were remarkably decreased by paclobutrazol application and also the field lodging of rice plant was not observed. The number of spikelet per panicle was decreased by paclobutrazol application at 35 days before heading and 25, but ripened grain ratio and 1000 grain weight were higher than the untreated control. Paclobutrazol applications increased more from 5% to 8% than untreated control on the grain yield.

• Weed & Turfgrass Science
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• v.2 no.3
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• pp.298-305
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• 2013

Soldier fly casts produced by eco-friendly treatment of food waste with American soldier fly was composting cast mixed food waste compost and soldier fly pupa. This study was conducted to evaluate a possibility of soldier fly casts (SFC) as soil amendment by investigating soil properties and zoysiagrass growth. Amendments were selected coco peat, compost and SFC and their ratio mixed with sand were non-amendment (NA), 7% coco peat(Coco), 7% compost (Comp), 3.5% SFC (1/2SFC) and 7% SFC. In soil properties, SFC was increased CEC than NA and T-N, Av-$P_2O_5$ and exchangeable K in soil than Coco. Compared with Coco and Comp, turf quality such as turf color index and chlorophyll index in SFC was higher and root length of zoysiagrass longer. Growth of shoot, runner and root in SFC was increase than that of Coco and Comp. These results indicated that 7% SFC applied as soil amendment was improved growth and quality of zoysiagrass by prompting soil productivity and nutrient availability in soil and root growth.

• Korean Journal of Food Science and Technology
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• v.40 no.6
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• pp.626-632
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• 2008

In an effort to improve the quality and palatability of kochujang, the physicochemical and microbial characteristics of kochujang were assessed when different quantities of citrus concentrate were added during fermentation. The moisture content of kochujang increased throughout the entire fermentation process. The pH of kochujang was reduced gradually, but the titratable acidity was increased to 10 weeks of fermentation. The amino-nitrogen and reducing sugar contents of kochujang to which citrus concentrate was added were higher than those of the control, and these values increased with increasing fermentation time. As the ratio of added citrus concentrate increased, the color of the kochujang brightened. The total cell and yeast counts were unaffected by the addition of citrus concentrate. Our sensory evaluation test showed that the addition of 6% citrus concentrate was the optimal condition for improving the quality of kochujang. In conclusion, the addition of citrus concentrate was desirable for the improvement of the quality and palatability of kochujang.