• Journal of The Korean Astronomical Society
• /
• v.31 no.1
• /
• pp.19-26
• /
• 1998

The wide field $(\~20'\times20')$ CCD photometry has been performed for more than 4,000 stars over a whole region of NGC 362 which is located inside the SMC halo. The Color-Magnitude diagram (CMD) and luminosit function (LF) for red giant branch (RGB) stars are presented, discussing a distinct bump along the RGB and some blue stars appearing in the blue horizontal branch (BHB) and above BHB. The anomalous globular cluster NGC 362 with highly populated red horizontal branch (RHB) stars is compared with the another anomalous globular cluster NGC 288 with highly populated BHB stars. A metal-rich, young blue component and metal-'poor, old red component of the SMC halo stars are examined.

• Korean Journal of Veterinary Service
• /
• v.40 no.2
• /
• pp.139-142
• /
• 2017

A six-year-old male captive nutria (Myocastor coypus) maintained in a closed space with a small vent was found dead in his cage. Gross findings showed multifocal nodules in varying sizes, small 0.5 to large 5 cm in diameter, intermixed with normal parenchyma were scattered all over the surface of the lungs and a kidney, which the cut surface was smooth, compact and whitish in color. Microscopically, small round to oval neoplastic cells with modest to slight amounts of cytoplasm formed acinar and gland-like structures. Immunohistochemically, cells were strongly positive for E-cadherin and slightly reactive for thyroid transcription factor-1 (TTF-1). Based on those diagnostic features, the neoplasia was diagnosed as primary pulmonary adenocarcinoma (small cell type) and metastasized into the kidney. This is the first case report of malignant pulmonary tumor and its metastasis in the nutria.

• Journal of the Korean Society of Costume
• /
• v.58 no.10
• /
• pp.123-134
• /
• 2008

The purpose of this study is to examine the postmodern characteristics in global fashion advertising. This analysis of postmodern print campaign strategies will increase the understanding of global fashion consumer and assist in establishing global advertising strategies for domestic fashion brands. 2006 A/W and 2007 S/S magazine campaigns for 190 fashion luxury brands were are collected, which were uploaded on the WGSN website. All advertising campaigns were analyzed in terms of postmodern features by four fashion professionals. As a result, major findings are as follows; First, advertising model stereotype was deconstructed. Besides young celebrities, ad models such as real people and old or childish celebrities were cast. Second, expression technique was deconstructed. Chromatic harmony was broadened to include black and white advertising, additive and subtractive color mixing. Innovative layout techniques such as collage were used. And also narrative structure was deconstructed. Third, diverse issues such as environmental message, globalization, fantasy, feminism, everyday life were expressed as advertisement appeals.

• Asian-Australasian Journal of Animal Sciences
• /
• v.28 no.4
• /
• pp.538-543
• /
• 2015

This experiment was conducted to measure the effects of olive leaf powder on performance, egg yield, egg quality and yolk cholesterol level of laying hens. A total of 120 Lohmann Brown laying hens of 22 weeks old were used in this experiment. The birds were fed on standard layer diets containing 0, 1%, 2%, or 3% olive leaf powder for 8 weeks. Egg weight and yield were recorded daily; feed intake weekly; egg quality and cholesterol content at the end of the trial. Olive leaf powder had no effect on feed intake, egg weight, egg yield and feed conversion ratio (p>0.05) while olive leaf powder increased final body weight of hens (p<0.05). Dietary olive leaf powder increased yellowness in yolk color (p<0.01) without affecting other quality parameters. Yolk cholesterol content was tended to decrease about 10% (p>0.05). To conclude, olive leaf powder can be used for reducing egg yolk cholesterol content and egg yolk coloring agent in layer diets.

• Animal Bioscience
• /
• v.36 no.12
• /
• pp.1853-1859
• /
• 2023

Objective: This study aimed to explore the effects of different types of xanthophyll extracted from marigold on the growth performance, skin color, and carcass pigmentation. Methods: A total of 192 healthy 60-day-old yellow-feathered broilers weighing an average of 1,279±81 g were randomly allocated to 4 groups, each with 6 replicates and 8 broilers. The 4 treatments were as follows: i) CON group, fed with basal diet; ii) LTN group, supplemented with lutein; iii) MDP group, supplemented with monohydroxyl pigment including dehydrated lutein, β-cryptoxanthin, and α-cryptoxanthin; iv) LTN+MDP group, supplemented with lutein and monohydroxyl pigment in proportion to 1:1. The supplementary content of LTN, MDP, and LTN+MDP was 2 g/kg. Skin color was measured after 7, 14, 21, and 28 days of feeding the dietary treatments. The breast, thigh, and abdominal fat of slaughtered chickens were stored in cold storage at 4℃ for 24 hours and then the meat color of lightness (L^*), redness (a^*), and yellowness (b^*) values was determined. Results: The results showed that all treatments enhanced the yellow scores of subwing skin on day 14, 21, and 28 (p<0.05), and the mixture of lutein and monohydroxyl pigment promoted the yellow scores of shanks on day 14, 21, and 28 (p<0.05). The mixture of lutein and monohydroxyl pigment increased the yellow scores of beaks and all treatments enhanced the yellow of shanks on day 28 (p<0.05). In addition, all treatments improved the yellow (b^*) values of breast and thigh muscle, moreover, the monohydroxyl pigment and the mixture of lutein and monohydroxyl pigment enhanced the values of redness (a^*) and yellow (b^*) of abdominal fat (p<0.05). Conclusion: In summary, different types of xanthophyll extracted from marigold significantly increased the yellow scores of skin color and the yellow (b^*) values of carcass pigmentation. Especially, the mixture of lutein and monohydroxyl pigment was more efficient on skin color.

• Food Science and Preservation
• /
• v.10 no.2
• /
• pp.158-161
• /
• 2003

The six-year old fresh ginseng harvested at earlier October was stored for 10 weeks in the rendition of 4$^{\circ}C$${\pm}$1$^{\circ}C$ and RH 87∼92%, and the sugar content and the change of color was investigated in an interval of one week by taking sample of it after processed it to red ginseng. The total sugar content was 62.71% before it was stored and was a little reduced to 54.58% after 10 weeks of storage. The reducing sugar content was 11.69% before it was stored and was a little reduced to 9.92% after 7 weeks of storage. For the free sugars, the content of fructose was 0.47% before storage and gradually increased to 4.70% after 10 weeks of storage, and the contents of glucose and sucrose were gradually decreased after they have their peak value of 2.31% and 25.89% at five and three weeks of storage. The content of maltose was 6.62% before storage and it gradually reduced to 1.37％ after 10 weeks of storage. The color intensity was generally increased with the storage time, and the total rotor value(ΔE) has its peak value of 8.89 after 9 weeks of storage. For the browning pigment, the absorbance of 420nm and 440nm was increased after 6 weeks of storage. The similar trend was observed at 285nm where the precursor of browning pigment was investigated, however, the change was not observed for the freeze dryed ginseng.

• Food Science of Animal Resources
• /
• v.39 no.1
• /
• pp.54-64
• /
• 2019

Wet and dry aging methods were applied to improve the quality of three different beef cuts (butt, rump, and sirloin) from Hanwoo cows (quality grade 2, approximately 50-mon-old). After 28 d of wet aging (vacuum packaged; temperature, $2{\pm}1^{\circ}C$) and dry aging (air velocity, 2-7 m/s; temperature, $1{\pm}1^{\circ}C$; humidity, $85{\pm}10%$), proximate composition, cooking loss, water holding capacity, shear force, color, nucleotides content, and sensory properties were compared with a non-aged control (2 d postmortem). Both wet and dry aging significantly increased the water holding capacity of the butt cuts. Dry aging in all beef cuts induced lower cooking loss than that in wet-aged cuts. Shear force of all beef cuts was decreased after both wet and dry aging and CIE $L^*$, $a^*$, and $b^*$ color values in butt and sirloin cuts were higher in both wet and dry aging (p<0.05) groups than those in the non-aged control. Regardless of the aging method used, inosine-5'-monophosphate content among beef cuts was the same. The sensory panel scored significantly higher values in tenderness, flavor, and overall acceptability for dry-aged beef regardless of the beef cuts tested compared to non- and wet-aged cuts. In addition, dry-aged beef resulted in similar overall acceptability among the different beef cuts, whereas that in wet-aged meat was significantly different by different beef cuts. In conclusion, both wet and dry aging improved the quality of different beef cuts; however, dry aging was more suitable for improving the quality of less preferred beef cuts.

• Korean journal of food and cookery science
• /
• v.30 no.2
• /
• pp.129-138
• /
• 2014

This research aimed to develope squash sikhye containing retrograded rice flour using response surface methodology. For this, nonlinear regression equation was calculated with the setting of independent variables as retrograded rice flour containing resistant starch and squash, and dependent variables as viscosity, sugar content, pH, color, and sensory attributes. Under the experimental condition, the quality characteristics of squash sikhye were found as 6.20~6.25 for pH, $14.00{\sim}17.33^{\circ}Brix$ for sweetness, 2.64~4.45 cP for viscosity, 57.51~60.18 for lightness, 4.94~7.52 for redness, and 50.98~60.29 for yellowness. It also was revealed overall acceptability in sensory evaluation rated as 9.67~10.83 out of 15 point. These results showed statistically significant differences in quality attributes with the increase of retrograded rice flour and squash(p<0.05). Thus, optimal mixing quantity of squash and retrograded rice flour for squash sikhye was identified as 114 g and 65 g, respectively. Comparison of sensory qualities of four samples, namely squash sikhye with and without retrograded rice, and two commercial products, showed that squash sikhye including retrograded rice flour had the best quality in terms of color, taste, mouth feeling, flavor and overall acceptability (p<0.05). Thus the squash sikhye with retrograded rice flour can be the potential products as a health benefit beverage for the old adult and the young generation.

• Journal of Yeungnam Medical Science
• /
• v.13 no.2
• /
• pp.324-346
• /
• 1996

A survey was conducted to study attitudes of physician, nurse and patient towards physician's and nurse's uniform, from March 1 to March 31, 1996. The study population was 130 physicians and 147 nurses engaged in Yeungnam University Medical Center and 211 inpatients of Yeungnam University Medical Center. A questionnaire method was used to collect data. The following are summaries of findings: In the respect of physician's uniform, both physicians and nurses preferred other type of gown to the traditional coat-typed one and especially, nurses preferred more than physicians. Patients showed no difference in the preference of the traditional one and other form of gown as a whole but those who had higher educational level preferred other form of gown(p<0.01). Regarding the color of physician's gown, 73.6% of physicians and nurses liked white color, and 86.3% of the patients also liked the white color. Male physicians preferred the white color more than female physicians and nurses(p<0.01). Patients showed no meaningful difference for the color. The opinion of insisting on wearing a necktie when physician see patients was given by male physicians, physicians of fifty or more, physicians working in the field of medicine and professors, which showed significantly higher percentage than other groups(p<0.01). In the group of patiens， the same opinion was given by female, the group of sixty or more, the group of elementary school graduates or less and people residing in other cities and counties more than male, the group of other ages, the group of having higher educational level and people of Taegu city(p<0.01). It tended to agree wearing casual wear of physician during the working time of weekend and holiday as a whole. Younger physicians showed significantly higher preference for it(p<0.05). Regarding the nurse's uniform, both physicians and nurses preferred trousers, and 96% of the nurses did. Especially, nurses who were forty years old or more and who served at outpatient department and administrative and aid parts expressed 100 percent partiality to trousers. For the patients, those who had lower educational level preferred skirt and those who had higher educational level preferred trousers. As to the color of nurse's gown, 46.7% of the physicians and nurses liked white color. The physicians preferred white and nurses preferred other color(p<0.01). Of the patients, 79.1% liked white color. Regarding the wearing cap, 95.9% of the nurses replied it didn't have to wear the cap. The nurses who were fifty or more and who served at outpatient department and special parts gave whole answers of not having to wear the cap. On the other hand, 77.7% of the patients answered nurse had to wear the cap. From the above findings, it would be advisable to give a change to the forms and colors of the gowns to match with the trend and sense of the time instead of insisting on the traditional typical ones.

• Korean Journal of Poultry Science
• /
• v.32 no.2
• /
• pp.101-106
• /
• 2005

This study was designed to estimate effect of wood vinegar on meat quality in old Layer which was low production and low economic value. The old layer chickens were used to resource for income increase of layer farm and protein supply. Two hundred forty Isa Brown chickens were assigned with control(Broiler feed), Treatment 1 (Broiler feed with addition of domestic wood vinegar $0.8\%$) and Treatment 2(Broiler feed with addition of foreign wood vinegar $0.4\%$). Feed intake of control group was lower 3g than other treatments. This is the reason of result that what organic acid in wood vinegar of treatment groups affect to feed digestibility, The different of chicken production was depended on ingredient and included value of wood vinegar in domestic and foreign. Foreign wood vinegar have organic acids which that functionally act sexual Pheromone so that promote endocrine matter. This is reason that old Layer chicken increase to egg production rate. Treatment 2 group effect to thigh meat rather than breast meat and improve to value of crude fat and meat color. The Meat quality and sensory test of thigh meat of foreign wood vinegar was better appraise rather than that of domestic wood vinegar. Because foreign wood vinegar make to fine of meat tissue and to decline cooking loss and also to increase juiciness and tenderness on sensory test.