• Journal for History of Mathematics
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• v.26 no.1
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• pp.85-101
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• 2013

This study is to analyse the characteristics of Barrow's theorem on the historical standpoint of hermeneutics and to discuss the teaching-learning sequence for guiding students to reinvent the calculus according to historico-genetic principle. By the historical analysis on the Barrow's theorem, we show the geometric feature of the theorem, conjecture the Barrow's intention in dealing with it, and consider the epistemological obstacles undergone by Barrow. On a basis of this result, we suggest a purposeful and meaning-oriented teaching-learning way for students to realize the sameness of the 'integration' and 'anti-differentiation', and point out the shortcomings and supplement point in current School Mathematic Calculus.

• Food Science of Animal Resources
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• v.24 no.4
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• pp.393-398
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• 2004

To investigate the effect of dietary mugwort pellet on the growing performance and meat quality barrow (T1) and boar (T2) were alloted into six treatments : 1) commercial feed, 2) T1-1 and T2-1 (commercial feed supplemented with 3.0％ mugwort pellet), 3) T1-2 and T2-2 (commercial feed supplemented with 5.0％ mugwort pellet). They were fed experimental diets for 60 days before slaughtered. Meat samples were taken in wrap package and stored at 4$\pm$1$^{\circ}C$. Daily gain in both groups (T1 and T2) were higher than those of the control (p<0.05). Feed conversion tended to be lower in barrow group than boar group and tended to be decreased according to supplementation of mugwort pelleted diet in barrow group. In both barrow and boar groups, proximate compositions of pork were not sigificantly different, except for crude fat. Crude fat content was tended to be low in barrow when fed mugwort pelleted diet. Shear force value and sensory properties were siginificantly higher in barrow group than in boar group (p<0.05) and these results were also seemed due to great fed mugwort pelleted aiet(p<0.05). In the barrow group, values of tenderness and flavor were the highest in pigs fed diet supplemented with 3.0％ mugwort. The catechin content of pork tended to be higher in boar group than in barrow group and catechin tended to increase with supplementation of mugwort in the diet.

• ANNALS OF ANIMAL RESOURCE SCIENCES
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• v.30 no.4
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• pp.165-171
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• 2019

The objective of this study was to investigate the effects of gender on meat quality traits and sensory characteristics of pork loin. A total of 90 pork carcasses (180 days old, 45 barrows and 45 gilts, each gender group was consisted of fifteen 1+, 1 and 2 carcass grades) were selected and loin cuts were excised to investigate meat quality, electronic tongue measures and sensory panel test. There were significant differences in drip loss (1.66% vs 1.21%), released water (12.19% vs 10.68%) and cooking loss (23.67% vs 21.04%) between loins from barrow and gilt (p<0.05). However, no significant differences in meat color (CIE L^* a^* b^*) and shear force were observed between gender groups (p>0.05). Umami and richness values of barrow were significantly higher than those of gilt, while barrow had significantly lower sourness value compared to gilt(p<0.05). On the sensory evaluation, barrow scored higher in flavor, juiciness and tenderness both, and as a result, barrow (5.51 points) also scored significantly higher than gilt (4.86 points). These results suggest that the umami intensity and sensory taste of barrow loin are superior to gilt loin due to its high water-holding capacity.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.137-141
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• 2007

This study was conducted to investigate the proximate composition and physico-chemical characteristics of Berkshire pork by gender. A total of 40 pigs(60 kg) were divided into 2 groups(gilt and barrow) and raised to 110 kg of live weight. pigs were conventionally slaughtered, and then chilled overnight. Pork loin(longissimus dorsi) muscle was removed from each left side and meat qualities were evaluated. The proximate composition was no different between genders, and the pH was higher iii the barrow group(p<0.05). The water holding capacity, cooking loss, shear force, and cholesterol content were no different between genders. With regard to meat color, the $L^*$ value was higher in the barrow group(p<0.05), but the $a^*\;and\;b^*$ values were no different between genders. The fat color was also no different between genders. The texture properties, brittleness, hardness, and gumminess of the gilt group were higher than those of barrow group(p<0.05), but cohesiveness, springiness, and chewiness were no different. In conclusion, the pH and $L^*$ values of the barrow group were higher than those of gilt group, and tenderness was higher in the barrow group.

• Journal of The Korean Association of Information Education
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• v.12 no.1
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• pp.1-8
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• 2008

This study examined an instruction method for the improvement of information processing abilities in elementary school students. Current elementary students are required to develop information processing abilities to create new knowledge from this information flooded age; however, there is a shortage of instruction strategies for these information processing abilities. This research proposes a method for information processing ability based Barrow's problem-based learning model, and was applied to real elementary students. Students developed an improved ability to create new knowledge and to present relationships with information through the process of problem solving. This study performed experimental research by comparing pre- and post-tests for twenty-three fifth grade elementary students over the course of eight months. This study produced a remarkable improvement in information selection, information reliability, information classification, information analysis, information comparison, and information internalization.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.7
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• pp.1019-1025
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• 2014

This study was conducted to observe the effects of crossbreeding and gender on the carcass traits and meat quality of Korean Native Black Pig (KNP) and $KNP{\times}Duroc$ crossbred ($KNP{\times}D$). A total of 50 pigs comprising seven KNP barrows, eight KNP gilts, twenty $KNP{\times}D$ barrows and fifteen $KNP{\times}D$ gilts were used in this study. Animals were reared in the same housing condition with same feed diet for six months prior to slaughter. After an overnight chilling, the carcasses were graded, and samples of Musculus longissimus dorsi were obtained for meat quality analysis. The slaughter and carcass weights and dressing percentage of $KNP{\times}D$ were higher (p<0.001) than those of KNP. The slaughter and carcass weights and backfat thickness of barrows were higher (p<0.01) than those of gilts. There were no significant difference in carcass conformation and quality grade between KNP and $KNP{\times}D$ as well as barrow and gilt. Fat content of $KNP{\times}D$ was higher (p<0.001) than that of KNP. Fat content of barrow was higher (p<0.001) than that of gilt. There was interaction between crossbreeding and gender on the fat content. KNP gilt showed higher fat content than KNP barrow whereas $KNP{\times}D$ barrow showed higher fat content than $KNP{\times}D$ gilt. Lightness, redness, yellowness, chroma and hue angle values and color preference of meat of $KNP{\times}D$ were lower (p<0.001) than those of KNP. Redness, yellowness and chroma values of meat of barrow were lower (p<0.05) than those of gilt. It is concluded that crossbreeding KNP with Duroc increases carcass productivity and meat fat but decreases meat color values and preference. Crossbreeding of KNP with Duroc produces a better fat deposition in meat of barrows than in gilts.

• Journal of the Korean earth science society
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• v.22 no.4
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• pp.327-338
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• 2001

In this study, the short-term variability of methane concentrations were investigated over 24-hr scale. The data obtained form the Moo-Ahn (MAN) station located in the western coastal area of Korea were analyzed from various respects to describe its distribution characteristics over short term scale. The MAN data were compared with those obtained from the two major background observatory sites: Point Barrow (Alaska) and Mauna Loa (Hawaii). The mean concentration of methane for the whole study period, when computed using the daily mean values, was found to be 1898${\pm}$85.3ppb (N=812). The mean values for the two comparable sites were observed to be 1832${\pm}$29.6ppb (N=823) for Point Barrow and 1745${\pm}$14.8ppb (N=818) for Mauna Loa. According to the analysis of frequency distribution. the mode value for the MAN area is found to be 1900ppb, but the mean concentration for Point Barrow and Mauna Loa are shown to have relatively low values of 1850 and 1750ppb, respectively. When examined over diurnal scale, the CH$_4$data for the MAN area exhibit a rather consistent trend; CH$_4$level is low during the daytime (after 6:00 A.M) and rises during the nighttime. The findings of the generally enhanced methane concentration in the MAN station may be explained form various respects. One of the most important reasons is that the MAN area is under the influence of various source processes relative to all the other stations under consideration. The short-term distribution patterns for the MAN station are hence characterized not only by the high methane concentration but also by the high oscillation in its CH$_4$concentration level.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.426-430
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• 2006

This study was conducted to investigate the effects of gender on sensory scores, fatty acid and amino acid of Berkshire pork A total of 40 pigs (60 kg) were divided into 2 group (gilt and barrow) and raised up to 110 kg live weight. Pigs were conventionally slaughtered, and then chilled overnight. Pork loin (longissimus dorsi) muscle was removed from each left side and meat qualities were evaluated. The results obtained were as follows; In sensory evaluation, color, marbling score, aroma and overall acceptability of brrow groups were significantly higher than that of gilt groups (p<0.05). In fatty acid analysis, linoleic acid and arachidonic acid of gilt groups were higher than those of barrow groups, EFA (essential fatty acid) and UFA (unsaturated fatty acid) were lower in barrow groups compared to the gilt groups. In amino acid compositions, alanine, tyrosine and arginine of barrow groups were significantly higher and threonine, proline and histidine lower than those of gilt groups (p<0.05).

• 한국생물공학회:학술대회논문집
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• 2000.04a
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• pp.92-95
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• 2000

• Food Science of Animal Resources
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• v.26 no.3
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• pp.349-355
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• 2006

A total of 120 pigs (Berkshire) were used to investigate the effect of dietary supplementation with artificial culture medium ot wild ginseng (CMWG) on the fatty acid composition, amino acid composition and sensory characteristics or pork About $60{\pm}3kg$ pigs were randomly assigned to one of four experimental diet groups[(both sexes)${\times}$(C: commercial diet feed; T: commercial diet+1 L CMWG per day for 70 days)]. Pigs were slaughtered at approximately 110 kg live weight, and fatty acid composition, amino acid composition and sensory characteristics were measured in pork loin. The monounsaturated and saturated fatty acid contents was greater in barrow fed a diet containing CMWG than those of the gilt pork and control groups, however the polyunsaturated fatty acid composition decreased. The EAA (essential amino acid) content was lower in pigs fed diets containing CMWG than that of the control groups, whereas the SAA (amino acid with sulfide) and FRAA (fragrant amino acid) contents were higher. The EAA and FAA (amino acid in relation to flavor) contents were lower for harrow than for gilt, however the SAAA (amino acid in relation to saccarinity), SAA and FRAA the contents were higher. Regarding the sensory evaluation of fresh meat, the color of gilt pork increased with diets containing CMWG relative to the control group. Drip loss and the marbling score for pigs fed with diets containing CMWG were higher in barrow than in gilt. The flavor and overall acceptability of cooked meat from the control group was higher for barrow than for silt.