• Korean Journal of Poultry Science
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• v.9 no.2
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• pp.63-101
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• 1982

A study was conducted to investigate the possibility of improving the effectiveness of the existing method(s) to estimate the edible meat weight in live broiler chicken. Four. breeds of chicken, white Cornish broiler chicks(parent stock), Single Comb White Leghorn(SCWL) egg strain chicks (parent stock), and two reciprocal cross breds of these parent stocks were employed in this study. A total of 480 birds, 60 male and 60 female chicks for each breed, were used. Ten male and 10 female chicks from each breed were randomly sacrificed at 0, 2, 4, 6, 8 and 10 weeks of ages in order to measure the body weight, edible meat weight of breast and 1eg(thigh and drum-stick), various components of body weight and various body shape measurements. In addition, chemical analyses of edible meat were carried out. Results obtained from this sturd were summarized as follows. 1. The average body weights of White Cornish broiler chicks and SCWL egg strain chicks were 1.82${\pm}$0.048kg(X${\pm}$S.E.) and 0.67${\pm}$0.029 kg. respectively, at 8 weeks of age. The feed to gain ratio for White Cornish and SCWL chicks were 2.24 and 3.28, respectively, for 0 to 8 weeks of age. The reciprocal cross bred chicks (White Cornish ${\times}$ SCWL) showed intermediate values in both parameters.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.41 no.1
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• pp.21-34
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• 2023

This study identified the materials and construction methods of 'Old Wall' in 13 villages which were designated as National Registered Cultural Heritage at the time of designation and examined the their structural changes based on field survey. The results are as follows: First, the 'Old Wall' consisted of 10 Soil-Stone Wall and 5 Stone Wall. At the time of designation, Stone Wall, which was built irregularly by dry-construction of natural stones, is similar in shape, but Soil-Stone Wall showed difference by the construction method of making used stones, joints, and faces. Second, the study extracted the changes of 'Old Wall' by repair and examined the changes of construction methods as well as the substitution and addition of materials of structure. The wall-roof was built with cement roof-tile and asbestos slate which have the advantage improve durability and cost-effectiveness. In addition, tile-mouth soil was added to korean traditional roof-tile to prevent rainwater from flowing in. Besides, to improve constructional convenience, the natural stone of the wall-body was replaced with blast stone, float stone and cut stone. Cement block, cement brick and cement mortar were frequently used to repair as well. As Soil-Stone Wall was transformed from irregular pattern-construction to comb pattern-construction and wet-construction was changed to dry-construction, it caused landscape and structural problems. Also, the layer of cement mortar applied to wall-foundation blocked the flow of rainwater that was induced by dry-construction of natural stones. Third, the study regarded that the problem with the repair of 'Old Wall' may occur as it is located in living space, because the owner of the wall could repair for the minor damages without technical knowledge. In addition, it is difficult for repair companies in charge of maintenance of Cultural Heritage to supply local materials, and it is differential construction specifications are not applied.

• Korean Journal of Agricultural Science
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• v.10 no.2
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• pp.221-234
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• 1983

A study was conducted to devise a method to estimate the edible meat weight in live broilers. White Cornish broiler chicks CC, Single Comb White Leghorn egg strain chicks LL, and two reciprocal cross breeds of these two parent stocks (CL and LC) were employed A total of 240 birds, 60 birds from each breed, were reared and sacrificed at 0, 2, 4, 6, 8 and 10 weeks of ages in order to measure various body parameters. Results obtained from this study were summarized as follows. 1) The average body weight of CC and LL were 1,820g and 668g, respectively, at 8 weeks of age. The feed to gain ratios for CC and LL were 2.24 and 3.28, respectively. 2) The weight percentages of edible meat to body weight were 34.7, 36.8 and 37.5% at 6, 8 and 10 weeks of ages, respectively, for CC. The values for LL were 30.7, 30.5 and 32.3%, respectively, The CL and LC were intermediate in this respect. No significant differences were found among four breeds employed. 3) The CC showed significantly smaller weight percentages than did the other breeds in neck, feather, and inedible viscera. In comparison, the LL showed the smaller weight percentages of leg and abdominal fat to body weight than did the others. No significant difference was found among breeds in terms of the weight percentages of blood to body weight. With regard to edible meat, the CC showed significantly heavier breast and drumstick, and the edible viscera was significantly heavier in LL. There was no consistent trend in neck, wing and back weights. 4) The CC showed significantly larger measurements body shape components than did the other breeds at all time. Moreover, significant difference was found in body shape measurements between CL and LC at 10 weeks of age. 5) All of the measurements of body shape components except breast angle were highly correlated with edible meat weight. Therefore, it appeared to be possible to estimate the edible meat wight of live chickens by the use of these values. 6) The optimum regression equations for the estimation of edible meat weight by body shape measurements at 10 weeks of age were as follows. $$Y_{cc}=-1,475.581 +5.054X_{26}+3.080X_{24}+3.772X_{25}+14.321X_{35}+1.922X_{27}(R^2=0.88)$$ $$Y_{LL}=-347.407+4.549X_{33}+3.003X_{31}(R^2=0.89)$$ $$Y_{CL}=-1,616.793+4.430X_{24}+8.566X_{32}(R^2=0.73)$$ $$Y_{LC}=-603.938+2.142X_{24}+3.039X_{27}+3.289X_{33}(R^2=0.96)$$ Where $X_{24}$=chest girth, $X_{25}$=breast width, $X_{26}$=breast length, $X_{27}$=keel length, $X_{31}$=drumstick girth, $X_{32}$=tibotarsus length, $X_{33}$=shank length, and $X_{35}$=shank diameter. 7) The breed and age factors caused considerable variations in assessing the edible meat weight in live chicken. It seems however that the edible meat weight in live chicken can be estimated fairly accurately with optimum regression equations derived from various body shape measurements.

• Economic and Environmental Geology
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• v.48 no.2
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• pp.103-114
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• 2015

Jinsan gold deposit is a hydrothermal vein type deposit consisting of several fissure filling quartz veins developed within the Changri Formation of the Ogcheon Supergroup in Geumsan, Chungnam. This study is to provide an efficient exploration and development strategies based on the characteristics of the geology, geological structure, core logging, and ore vein occurrence and grade for the four pits (New pit, Main pit, Yanghapan pit and Teugho pit). Quartz veins are mostly developed with the strike of $N10^{\circ}-25^{\circ}W$ and $N5^{\circ}-20^{\circ}E$, and the thickness is in the range of 0.1~0.5 m, sometimes extending to over 1m. Although the quartz veins commonly form massive shape, they sometimes show zonal structure, comb structure as well as brecciated texture. Major ore minerals are pyrite and chalcopyrite, and pyrrhotite, sphalerite, galena, marcasite, electrum and chalcocite are also accompanied as minor phases. Gray and milky white quartz veins, which are occasionally crosscut by calcite vein, also include fluorite. Ore evaluations for the 22 samples revealed that the samples from the pits generally have very low Au contents, lower than 1 g/t, but some clay samples of drilled core show very high Au concentrations, up to 141 g/t, indicating that Au content is much higher within fault gouges rather than within fresh quartz veins. This may represent that gold might have been reworked and reprecipitated by hydrothermal fluids in association with reactivation of the faults, and thus suggest that ore occurrence in this deposit is very complex and irregular and therefore more precise and systematic exploration is required.