Kim, Min-Ji;Choi, Hee-Chul;Suh, Ok-Suk;Chae, Hyun-Suk;Na, Jae-Cheon;Bang, Han-Tae;Kim, Dong-Wook;Kang, Hwan-Ku;Park, Sung-Bok
Korean Journal of Poultry Science
/
v.37
no.4
/
pp.383-388
/
2010
The chicken eye can discriminate light color, and different light wavelengths may affect reproduction ability. This study was carried out to identify effect of monochromatic light using light emitting diode (LED) in laying hens. Chickens were exposed to white light (WL), blue light (BL), yellow light (YL), green light (GL) and red light (RL) made by using LED as well as incandescent light (IL) (control). All light sources were equalized to a light intensity of 20 lux. The results indicated that the age of first egg laying and 50 % egg laying in laying hens treated under RL is significantly younger than under other lights (P<0.05). And the ovary weight of laying hens reared under RL is significantly heavier than under other at from 16 to 20 wks (P<0.05). The largest number of eggs production was produced in a group with treated with RL by 59 wks of age compared with any other group. The egg weight of YL was greater than other treatment groups from 26 to 45 wks (P<0.05). The egg shell from hens treated with RL was the strongest and thickest at 20 wk (P<0.05). These results suggest that the egg quality of laying hens reared in different spectrum of LED can be different and RL may enhance the laying performance.
Effects of mushroom powder on physicochemical characteristics of dough and bread-making properties were studied. In mixogram test, addition of 2-10% mushroom powder increased water absorption from 67,0 to 79%. Peak time, peak height, band width, and seven minute height of mushroom-wheat flour composite were similar to those of control. Sedimentation and P.K. values decreased with increasing amount of mushroom powder In amylogram test, no significant difference was observed in gelatinization temperature between control and mushroom powder-added dough. Peak viscosity increased with increasing amount of mushroom powder, Highest loaf volume was attained when 2 and 4% mushroom powders were added, whereas decreased above 6%. Bread weight and L value of crust increased with increasing amount of mushroom powder whereas 'a' value decreased. As the amount of mushroom powder increased, L value of crumb color decreased. No significant difference in springiness and adhesiveness was observed between control and mushroom-wheat composite flour bread whereas chewiness and gumminess, increased with increasing amount of mushroom powder, Hardness generally increased as the amount of mushroom powder increased. Mushroom powder caused bread staling at both storage temperatures ($4^{\circ}C\;and\;25^{\circ}C$). Although sensory value decreased with increasing mushroom powder, use of mushroom powder to replace up to 4% wheat flour is recommended in making bread.
Fruit bodies similar to the Phellinus sp. residing on the mulberry were collected at Yang-yang in Kang-won-do province and one strain of Phellinus sp. was isolated from the fruit bodies. For mass production of the isolated mycelia in a submerged culture, the culture conditions, medium composition, and the effect of various culture systems on the mycelial growth, were investigated. The morphological characteristics of the fruit body were as follows: covered with blackish to black and rough, lower surface with yellowish-brown to dull-brown and smooth, 5-7 cm thick and hard woody. Also, the pure cultured mycelia showed yellowish-brown color, capability of purplish-brown pigment production on the PDA plate media, no-formation of clamp-connection, much binding branch, and enzyme activities such as laccase, tyrosinase and peroxidase. Therefore, pure cultured strain was identified to be Phellinus sp. In the flask culture, the optimum culture conditions for the mycelial production were obtained after cultivation of 8 days at inoculum level of 5%(v/v), media volume of 70 mL, 150 rpm, initial pH 6, and temperature of $30^{\circ}C$. Optimum medium composition from the response surface analysis were determined to be glucose 12.12 g/L, sucrose 12.12 g/L, yeast extract 11.15 g/L, malt extract 11.15 g/L, $KH_2PO_4$ 0.855 g/L and $CaCl_2$ 0.855 g/L. The production of the mycelia after 4 and 8 days of cultivation was 1.95 and 9.89 g/L, respectively. The maximum specific growth rate and productivity were $0.020\;hr^{-1}$ and 1.25 g/L/day, respectively. Among the three different culture systems for the growth of mycelia, the maximum mycelial dry weight of 7.5 g/L was obtained after cultivation of 4 days in the air-lift fermentor under aeration rate of 2.5 vvm. The maximum specific growth rate and productivity were $0.033\;hr^{-1}$ and 1.9 g/L/day, respectively, which were about 1.7 and 4.2 times higher than those of flask culture.
Based on the results that the extract of Korean mistletoe (KM-110) has immunological and anti-tumor activities and its main component is lectin called KML-U, this study was carried out to investigate the immunostimulatory and anti-tumor activities of FKM-110, fermented KM-110 with lactobacillus, as a basic study for the development of functional food with anti-tumor activity. The amount of lectin after fermentation determined by ELISA was varied with the fermentation time and kinds of lactobacillus. Cytotoxic effects of FKM-110 on the various tumor cells was significant and dependent on the concentration of KML-U and the kinds of lactobacillus. FKM-110 stimulated macrophage and resulted in the secretion of some cytokines such as IL-1 and $IFN-{\gamma}$, but this effect was not correlated with the concentration of lectin. FKM-110 fermented with Marshall Lactobacillus casei showed the most potent antitumor activity in experimental and spontaneous metastasis models. When yoghurt produced with KM-110, Marshall Lactobacillus casei and skim milk was administered orally to mouse, the metastasis of tumor cells was significantly inhibited.
To investigate optimum temperature for storage of fresh ginseng (Panax ginseng C. A. Meyer), the quality of the ginseng was compared during its storage at $-3^{\circ}C$, $-1.5^{\circ}C$ and $0^{\circ}C$. The deterioration rate of fresh ginseng stored at $-3^{\circ}C$ was the lowest for 8 weeks after storage. The rate was rapidly increased after that time and the rate at $-3^{\circ}C$ was higher than that of fresh ginseng stored at $-1.5^{\circ}C$ or $0^{\circ}C$ after the 12th week of storage. The deterioration severity of the fresh ginseng stored at $0^{\circ}C$ was much higher than that of the ginseng stored at $-1.5^{\circ}C$ and $-3^{\circ}C$. The weight loss of fresh ginseng ranged from 0.7---- to 1.6---- after 16th week; it was the lowest in the ginseng stored at $-1.5^{\circ}C$ and similar in fresh ginseng stored at $0^{\circ}C$ and $-3^{\circ}C$. The number of viable cells and molds in the fresh ginseng stored at $-3^{\circ}C$ was smaller than the fresh ginseng that was stored at other temperatures for 12 weeks, but did not differ with different storage temperatures after the 14th week of storage. The surface color of the fresh ginseng at $0^{\circ}C$ or $-1.5^{\circ}C$ was changed little while the discoloration of fresh ginseng at $-3^{\circ}C$ was relatively great. The electrolytic leakage from the rhizome of the fresh ginseng stored at $-3^{\circ}C$ was higher than that of the rhizome stored at $-1.5^{\circ}C$ and $0^{\circ}C$. The overall sensory quality of the fresh ginseng dropped below 3.0 in the S-point scale after the 10th week of storage at $-3^{\circ}C$ and after the 14th week of storage at $-1.5^{\circ}C$ and $0^{\circ}C$ (p<0.05).
This study was conducted to obtain the fundamental data for the processing of carrot juices and know the effects of blanching conditions, acid and alkali treatments and sterilization on the quality factors of carrot juices. The result obtained was as follows. 1. Blanching condition, $100^{\circ}C$, 5min. was the most effective for the Brix, amino-N content, suspended solid, light transmittance and yield of carrot juices among $90^{\circ}C$, 15min., $95^{\circ}C$, 10 min., and $100^{\circ}C$, 5min. 2. 0.05N-acetic acid solution was the most effective blanching solution for the suspended solid, light transmittance, viscosity and yield of the juices compared to 0.05N-citric acid and 0.03N-hydrochloric acid solution. 3. The color changes during the processing of carrot juices caused by blanching process rather than sterilization process. 4. The ${\beta}$-carotene in carrot juices was very stable and about 80 % of it was remained in the carrot juice which had been blanched, extracted and sterilized at $115^{\circ}C$ for 30min. 5. Alkali treatment for the juice from acid - blanched carrots formed discoloration after sterilization. 6. Relative content (%) of sugars in raw carrot juice we re ribose, 8.51%; fructose. 10.15%; glucose, 12.25%; sucrose, 49.53% and oligosaccharide, 19.56%. When the carrots were blanched in boiling water, the contents of monosaccharide and disaccharide decreased slightly but that of oligosaccharide increased slightly, however, when the carrots were blanched in acid solution, and then neutralized and sterilized, relative contents of ribose and sucrose decreased remarkably but that of oligosaccharide increased considerably and those of glucose and fructose increased slightly. 7. Nineteen sorts of free amino acid were detected from the carrot juices and the mains of them were threonine+asparagine, alanine, serine+glutamine, aspartic acid, arginine, and glutamic acid.
In this study, vinegar was produced using urushiol-free fermented Rhus verniciflua extract to create a lacquer with added value. The effect of manufacturing conditions on the quality of vinegar using detoxified R. verniciflua extract for fermentation was investigated. The acidity of the vinegar for inoculations with various liquid starter contents was 4.8~4.9%, and it was similar among all treatment groups. The acidity of vinegar was higher when the initial alcohol content was high. The acetic acid yields were 82.8%, 84.4%, 77.7%, and 69.5%, and the maximum yield was observed when the initial alcohol content was 6%. For acetic acid fermentation using different amounts of detoxified R. verniciflua extracts, the acidity of the vinegar with the extract after fermentation was 5.3~5.9%. However, the acidity of vinegar without the extract was 5.5%. The intensity of the brown color was high for vinegar without the extract. Hunter's L values were high for vinegar with an extract content of 2%. Acetic acid (53.3~65.8 mg/mL) was the predominant acid. Arginine ($190.3{\sim}333.3{\mu}g/mL$), proline ($125.6{\sim}290.8{\mu}g/mL$), alanine ($126.1{\sim}270.9{\mu}g/mL$), and glutamic acid ($159.0{\sim}262.4{\mu}g/mL$) were the predominant amino acids in detoxified R. verniciflua vinegar.
Kim, Chang Seong;Choi, Seon-Gyu;Kim, Gyu-Bo;Kang, Jeonggeuk;Kim, Sang-Tae;Lee, Jonghyun;Jang, Jaeho
Economic and Environmental Geology
/
v.52
no.1
/
pp.107-118
/
2019
Two assertions about the process the formation of the high-purity limestone in the Taebaeksan Basin, categorized into syngenetic and epigenetic origin, are verified on the basis of its oxygen-carbon stable isotopic characteristics. The carbonate rocks sampled from the selective six high-purity limestone mines and several outcrops in the Daegi formation are featured by various colors such as the gray, light gray and dark gray. They show a wide range of oxygen stable isotope ratios (4.5 ~ 21.6 ‰), but a narrow range of carbon stable isotope ratios (-1.1 ~ 0.8 ‰, except for vein calcite), which means that they had not experienced strong hydrothermal alteration. In addition, there is no difference in the range of the oxygen stable isotope ratios by mine and color, and it is similar to the range from surrounding outcrop samples. These results indicate that the effect of the hydrothermal alteration were negligible in the generation of high-purity limestone in deposit scale. Whereas, the carbonate rocks can be divided texturally into two groups on the basis of an oxygen isotope ratio; the massive-textured or well-layered samples (>15 ‰), and the layer-disturbed (or layer-destructed) and showing over two colors in one sample (<15 ‰). In the multi-colored samples, the bright parts are characterized by the very low oxygen stable isotope ratios, compared to the dark parts, implying the increase in brightness of the carbonate rocks could be induced by the interaction between hydrothermal fluid and rock. However, these can be applied in a small scale such as one sample and are not suitable for interpretation of the generation of high-purity limestone as a deposit scale. In particular, the high oxygen isotope ratios from the recrystallized white limestone suggest that hydrothermal fluids are also rarely involved during recrystallization process. In addition, the occurrences of the high-purity limestone orebody strongly support the high-purity limestone in the area are syngenetic rather than epigenetic; the high-purity limestone layers in the area show continuous and almost horizontal shapes, and is intercalated between dolomite layers. Consequently, the overall reinterpretation based on the sequential stratigraphy over the Taebaeksan basin would play an important role to find additional reserves of the high-purity limestone.
Park, Seong-Jae;Kim, Joo-Hyeun;Kim, So-Yeun;Yun, Mi-Jung;Ko, Sok-Min;Huh, Jung-Bo
The Journal of Korean Academy of Prosthodontics
/
v.50
no.1
/
pp.36-43
/
2012
Purpose: To analyze the stress distribution of the implant and its supporting structures through 3D finite elements analysis for implants with different hexagon heights and to make the assessment of the mechanical stability and the effect of the elements. Materials and methods: Infinite elements modeling with CAD data was designed. The modeling was done as follows; an external connection type ${\phi}4.0mm{\times}11.5mm$ Osstem$^{(R)}$ USII (Osstem Co., Pusan, Korea) implant system was used, the implant was planted in the mandibular first molar region with appropriate prosthetic restoration, the hexagon (implant fixture's external connection) height of 0.0, 0.7, 1.2, and 1.5 mm were applied. ABAQUS 6.4 (ABAQUS, Inc., Providence, USA) was used to calculate the stress value. The force distribution via color distribution on each experimental group's implant fixture and titanium screw was studied based on the equivalent stress (von Mises stress). The maximum stress level of each element (crown, implant screw, implant fixture, cortical bone and cancellous bone) was compared. Results: The hexagonal height of the implant with external connection had an influence on the stress distribution of the fixture, screw and upper prosthesis and the surrounding supporting bone. As the hexagon height increased, the stress was well distributed and there was a decrease in the maximum stress value. If the height of the hexagon reached over 1.2mm, there was no significant influence on the stress distribution. Conclusion: For implants with external connections, a hexagon is vital for stress distribution. As the height of the hexagon increased, the more effective stress distribution was observed.
Journal of the Korean Society of Food Science and Nutrition
/
v.39
no.1
/
pp.125-131
/
2010
Quality improvements of Naengmyeon broth were explored by adding prickly castor-oil tree extract to the broth. Samples of Naengmyeon broth containing various levels (0, 0.1, 0.2, 0.3, 0.4%) of prickly castor-oil tree extract were stored at $4^{\circ}C$ for five days. During storage, the pH decreased with an increase of total acidity; however, this decrease in pH was slowed with by increasing levels of prickly castor-oil tree extract. Turbidity levels, along with total solid contents in the liquid portion of the Naengmyeon broth, increased in all treatments as storage proceeded, although the extent was somewhat suppressed by the prickly castor-oil tree extract. As a result of storage, colorimetric lightness values decreased and redness and yellowness increased. Total viable cells and coliform bacteria were lower in the Naengmyeon broth with added prickly castor-oil tree extract compared to the control. Also, with increasing prickly castor-oil tree extract concentration, fewer total viable cells and coliform bacteria were observed. The VBN contents of the broth samples containing prickly castor-oil tree extract was higher than of control, and the more prickly castor-oil tree extract were higher than the VBN content of the control; moreover, as prickly castor-oil tree extract content increased, less VBN was detected. In sensory evaluations, the 0.3% treatment was the most favored in terms of color, smell, sour taste, carbonated taste, and the overall acceptability. In conclusion, the addition of prickly castor-oil tree extract, having antimicrobial activity and natural antiseptic qualities, improved the storage duration of Naengmyeon broth. Also, the sensory characteristics of the 03% treatment were especially preferred.
본 웹사이트에 게시된 이메일 주소가 전자우편 수집 프로그램이나
그 밖의 기술적 장치를 이용하여 무단으로 수집되는 것을 거부하며,
이를 위반시 정보통신망법에 의해 형사 처벌됨을 유념하시기 바랍니다.
[게시일 2004년 10월 1일]
이용약관
제 1 장 총칙
제 1 조 (목적)
이 이용약관은 KoreaScience 홈페이지(이하 “당 사이트”)에서 제공하는 인터넷 서비스(이하 '서비스')의 가입조건 및 이용에 관한 제반 사항과 기타 필요한 사항을 구체적으로 규정함을 목적으로 합니다.
제 2 조 (용어의 정의)
① "이용자"라 함은 당 사이트에 접속하여 이 약관에 따라 당 사이트가 제공하는 서비스를 받는 회원 및 비회원을
말합니다.
② "회원"이라 함은 서비스를 이용하기 위하여 당 사이트에 개인정보를 제공하여 아이디(ID)와 비밀번호를 부여
받은 자를 말합니다.
③ "회원 아이디(ID)"라 함은 회원의 식별 및 서비스 이용을 위하여 자신이 선정한 문자 및 숫자의 조합을
말합니다.
④ "비밀번호(패스워드)"라 함은 회원이 자신의 비밀보호를 위하여 선정한 문자 및 숫자의 조합을 말합니다.
제 3 조 (이용약관의 효력 및 변경)
① 이 약관은 당 사이트에 게시하거나 기타의 방법으로 회원에게 공지함으로써 효력이 발생합니다.
② 당 사이트는 이 약관을 개정할 경우에 적용일자 및 개정사유를 명시하여 현행 약관과 함께 당 사이트의
초기화면에 그 적용일자 7일 이전부터 적용일자 전일까지 공지합니다. 다만, 회원에게 불리하게 약관내용을
변경하는 경우에는 최소한 30일 이상의 사전 유예기간을 두고 공지합니다. 이 경우 당 사이트는 개정 전
내용과 개정 후 내용을 명확하게 비교하여 이용자가 알기 쉽도록 표시합니다.
제 4 조(약관 외 준칙)
① 이 약관은 당 사이트가 제공하는 서비스에 관한 이용안내와 함께 적용됩니다.
② 이 약관에 명시되지 아니한 사항은 관계법령의 규정이 적용됩니다.
제 2 장 이용계약의 체결
제 5 조 (이용계약의 성립 등)
① 이용계약은 이용고객이 당 사이트가 정한 약관에 「동의합니다」를 선택하고, 당 사이트가 정한
온라인신청양식을 작성하여 서비스 이용을 신청한 후, 당 사이트가 이를 승낙함으로써 성립합니다.
② 제1항의 승낙은 당 사이트가 제공하는 과학기술정보검색, 맞춤정보, 서지정보 등 다른 서비스의 이용승낙을
포함합니다.
제 6 조 (회원가입)
서비스를 이용하고자 하는 고객은 당 사이트에서 정한 회원가입양식에 개인정보를 기재하여 가입을 하여야 합니다.
제 7 조 (개인정보의 보호 및 사용)
당 사이트는 관계법령이 정하는 바에 따라 회원 등록정보를 포함한 회원의 개인정보를 보호하기 위해 노력합니다. 회원 개인정보의 보호 및 사용에 대해서는 관련법령 및 당 사이트의 개인정보 보호정책이 적용됩니다.
제 8 조 (이용 신청의 승낙과 제한)
① 당 사이트는 제6조의 규정에 의한 이용신청고객에 대하여 서비스 이용을 승낙합니다.
② 당 사이트는 아래사항에 해당하는 경우에 대해서 승낙하지 아니 합니다.
- 이용계약 신청서의 내용을 허위로 기재한 경우
- 기타 규정한 제반사항을 위반하며 신청하는 경우
제 9 조 (회원 ID 부여 및 변경 등)
① 당 사이트는 이용고객에 대하여 약관에 정하는 바에 따라 자신이 선정한 회원 ID를 부여합니다.
② 회원 ID는 원칙적으로 변경이 불가하며 부득이한 사유로 인하여 변경 하고자 하는 경우에는 해당 ID를
해지하고 재가입해야 합니다.
③ 기타 회원 개인정보 관리 및 변경 등에 관한 사항은 서비스별 안내에 정하는 바에 의합니다.
제 3 장 계약 당사자의 의무
제 10 조 (KISTI의 의무)
① 당 사이트는 이용고객이 희망한 서비스 제공 개시일에 특별한 사정이 없는 한 서비스를 이용할 수 있도록
하여야 합니다.
② 당 사이트는 개인정보 보호를 위해 보안시스템을 구축하며 개인정보 보호정책을 공시하고 준수합니다.
③ 당 사이트는 회원으로부터 제기되는 의견이나 불만이 정당하다고 객관적으로 인정될 경우에는 적절한 절차를
거쳐 즉시 처리하여야 합니다. 다만, 즉시 처리가 곤란한 경우는 회원에게 그 사유와 처리일정을 통보하여야
합니다.
제 11 조 (회원의 의무)
① 이용자는 회원가입 신청 또는 회원정보 변경 시 실명으로 모든 사항을 사실에 근거하여 작성하여야 하며,
허위 또는 타인의 정보를 등록할 경우 일체의 권리를 주장할 수 없습니다.
② 당 사이트가 관계법령 및 개인정보 보호정책에 의거하여 그 책임을 지는 경우를 제외하고 회원에게 부여된
ID의 비밀번호 관리소홀, 부정사용에 의하여 발생하는 모든 결과에 대한 책임은 회원에게 있습니다.
③ 회원은 당 사이트 및 제 3자의 지적 재산권을 침해해서는 안 됩니다.
제 4 장 서비스의 이용
제 12 조 (서비스 이용 시간)
① 서비스 이용은 당 사이트의 업무상 또는 기술상 특별한 지장이 없는 한 연중무휴, 1일 24시간 운영을
원칙으로 합니다. 단, 당 사이트는 시스템 정기점검, 증설 및 교체를 위해 당 사이트가 정한 날이나 시간에
서비스를 일시 중단할 수 있으며, 예정되어 있는 작업으로 인한 서비스 일시중단은 당 사이트 홈페이지를
통해 사전에 공지합니다.
② 당 사이트는 서비스를 특정범위로 분할하여 각 범위별로 이용가능시간을 별도로 지정할 수 있습니다. 다만
이 경우 그 내용을 공지합니다.
제 13 조 (홈페이지 저작권)
① NDSL에서 제공하는 모든 저작물의 저작권은 원저작자에게 있으며, KISTI는 복제/배포/전송권을 확보하고
있습니다.
② NDSL에서 제공하는 콘텐츠를 상업적 및 기타 영리목적으로 복제/배포/전송할 경우 사전에 KISTI의 허락을
받아야 합니다.
③ NDSL에서 제공하는 콘텐츠를 보도, 비평, 교육, 연구 등을 위하여 정당한 범위 안에서 공정한 관행에
합치되게 인용할 수 있습니다.
④ NDSL에서 제공하는 콘텐츠를 무단 복제, 전송, 배포 기타 저작권법에 위반되는 방법으로 이용할 경우
저작권법 제136조에 따라 5년 이하의 징역 또는 5천만 원 이하의 벌금에 처해질 수 있습니다.
제 14 조 (유료서비스)
① 당 사이트 및 협력기관이 정한 유료서비스(원문복사 등)는 별도로 정해진 바에 따르며, 변경사항은 시행 전에
당 사이트 홈페이지를 통하여 회원에게 공지합니다.
② 유료서비스를 이용하려는 회원은 정해진 요금체계에 따라 요금을 납부해야 합니다.
제 5 장 계약 해지 및 이용 제한
제 15 조 (계약 해지)
회원이 이용계약을 해지하고자 하는 때에는 [가입해지] 메뉴를 이용해 직접 해지해야 합니다.
제 16 조 (서비스 이용제한)
① 당 사이트는 회원이 서비스 이용내용에 있어서 본 약관 제 11조 내용을 위반하거나, 다음 각 호에 해당하는
경우 서비스 이용을 제한할 수 있습니다.
- 2년 이상 서비스를 이용한 적이 없는 경우
- 기타 정상적인 서비스 운영에 방해가 될 경우
② 상기 이용제한 규정에 따라 서비스를 이용하는 회원에게 서비스 이용에 대하여 별도 공지 없이 서비스 이용의
일시정지, 이용계약 해지 할 수 있습니다.
제 17 조 (전자우편주소 수집 금지)
회원은 전자우편주소 추출기 등을 이용하여 전자우편주소를 수집 또는 제3자에게 제공할 수 없습니다.
제 6 장 손해배상 및 기타사항
제 18 조 (손해배상)
당 사이트는 무료로 제공되는 서비스와 관련하여 회원에게 어떠한 손해가 발생하더라도 당 사이트가 고의 또는 과실로 인한 손해발생을 제외하고는 이에 대하여 책임을 부담하지 아니합니다.
제 19 조 (관할 법원)
서비스 이용으로 발생한 분쟁에 대해 소송이 제기되는 경우 민사 소송법상의 관할 법원에 제기합니다.
[부 칙]
1. (시행일) 이 약관은 2016년 9월 5일부터 적용되며, 종전 약관은 본 약관으로 대체되며, 개정된 약관의 적용일 이전 가입자도 개정된 약관의 적용을 받습니다.