• THE INTERNATIONAL COMMERCE & LAW REVIEW
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• v.23
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• pp.155-219
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• 2004

This paper focuses on two recent legislative developments in electronic commerce: the "Uniform Computer Information Transactions Act" ("UCITA") of USA and the "preliminary draft convention on the use of data message in [international trade] [the context of international contracts]" ("preliminary draft Convention") of UNCITRAL. UCITA provides rules contracts for computer information transactions. UCITA supplies modified contract formation rules adapted to permit and to facilitate electronic contracting. UCITA also adjusts commonly recognized warranties as appropriate for computer information transactions; for example, to recognize the international context in connection with protection against infringement and misappropriation, and First Amendment considerations involved with informational content. Furthermore, UCITA adapts traditional rules as to what is acceptable performance to the context of computer information transactions, including providing rules for the protection of the parties concerning the electronic regulation of performance to clarify that the appropriate general rule is one of material breach with respect to cancellation (rather than so-called perfect tender). UCITA also supplies guidance in the case of certain specialized types of contracts, e.g., access contracts and for termination of contracts. While for the most part carrying over the familiar rules of Article 2 concerning breach when appropriate in the context of the tangible medium on which the information is fixed, but also adapting common law rules and rules from Article 2 on waiver, cure, assurance and anticipatory breach to the context of computer information transactions, UCITA provides a remedy structure somewhat modeled on that of Article 2 but adapted in significant respects to the different context of a computer information transaction. For example, UCITA contains very important limitations on the generally recognized common law right of self-help as applicable in the electronic context. The UNCITRAL's preliminary draft Convention applies to the use of data messages in connection with an existing or contemplated contract between parties whose places of business are in different States. Nothing in the Convention affects the application of any rule of law that may require the parties to disclose their identities, places of business or other information, or relieves a party from the legal consequences of making inaccurate or false statements in that regard. Likewise, nothing in the Convention requires a contract or any other communication, declaration, demand, notice or request that the parties are required to make or choose to make in connection with an existing or contemplated contract to be made or evidenced in any particular form. Under the Convention, a communication, declaration, demand, notice or request that the parties are required to make or choose to make in connection with an existing or contemplated contract, including an offer and the acceptance of an offer, is conveyed by means of data messages. Also, the Convention provides for use of automated information systems for contract formation: a contract formed by the interaction of an automated information system and a person, or by the interaction of automated information systems, shall not be denied on the sole ground that no person reviewed each of the individual actions carried out by such systems or the resulting agreement. Further, the Convention provides that, unless otherwise agreed by the parties, a contract concluded by a person that accesses an automated information system of another party has no legal effect and is not enforceable if the person made an error in a data message and (a) the automated information system did not provide the person with an opportunity to prevent or correct the error; (b) the person notifies the other party of the error as soon as practicable when the person making the error learns of it and indicates that he or she made an error in the data message; (c) The person takes reasonable steps, including steps that conform to the other party's instructions, to return the goods or services received, if any, as a result of the error or, if instructed to do so, to destroy such goods or services.

• Journal of Aquaculture
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• v.5 no.1
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• pp.69-79
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• 1992

The muscle extracts of the ascidian, Halocynthia roretzi cultured for two and three years old on the southern coast near Chungmu and the eastern coast near Pohang of Korea, were analyzed for extractive nitrogen (EN), free amino acids (FAA), combined amino acids (CAA), nucleotides and related compounds (NRC), quaternary ammonium bases and guanidino compounds using specimens collected in February 1989 and in April 1989, and compared for those contents with each other. As for the amount of EN, no remarkable difference was found between two- and three-year-old samples collected at St. 1 in the spring and winter seasons, while at St. 2 in the spring season the two-year-old sample was distinctly lower than the three-year-old one. Taurine, proline, glutamic acid, glycine and alanine were the major FAA in every sample. The amount of taurine, the most prominent FAA, was higher in three-year-old sample than in two-year-old one regardless of sampling station and season. Most of the other major FAA showed a similar tendency to EN at both sampling stations in both seasons. Adenosine 5'-triphosphate (ATP), adenosine 5'-diphosphate (ADP), adenosine 5'-monophosphate (AMP), inosine 5'-monophosphate (IMP), inosine (Ino) and hypoxanthine (Hyp) were detected in all the samples and ATP, ADP and AMP were the major ingredients. The amounts of total NRC were in parallel with those of EN and total FAA. As for the contents of betaines, two- and three-year-old samples collected in the winter season exhibited a great discrepancy each other, the former being clearly lower than the latter, but no remarkable difference was observed between two samples of two groups in the spring season. In proximate composition of the muscles, the two-year-old sample was considerably higher in moisture content and lower in protein and glycogen contents than the three-year-old one at St. 2 in the spring season. The large discrepancies observed between two- and three-year-old samples from St. 2 seems to be attributable to the difference in size of samples rather than to the difference in age.

• Korean Journal of Poultry Science
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• v.35 no.2
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• pp.137-142
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• 2008

This study was conducted to investigate the effect of single or mixed supplementation of bacterial and fungal phytase using 45-wk-old 450 Hy-Line Brown laying hens housed in individual cages for 12-wk period. The birds were reallocated to have similar egg productivity by examining the egg production for one wk before starting the experiment. Two sources of phytase, bacterial (BP) and fungal (FP), were used either in single or mixture to determine the effects of these phytase. Five dietary treatments consisted of control (BP 0, FP 0), T1 (BP 300, FP 0), T2 (BP 300, FP 300), T3 (BP 300, FP 3000), and T4 (BP 0, FP 3000). The DPU was used for phytase activity in this experiment. The nonphytate phosphorus (NPP) content of control was 0.30%, and those of phytase treatments were set to 60% of the Control. Experimental diets were fed ad libitum throughout the experimental period. The lighting schedule of 17L7D was employed. The egg production was not different between control and bacterial phytase treatments, but the T4 showed significantly low productivity compared to control (P<0.05). No difference was found in average egg weight among all treatments. The daily egg mass did not show any statistical differences among all treatments: however, it was significantly low in T4 compared to ther control during the latter half of the experiment (P<0.05). No significant difference was found among treatments in terms of feed intake, feed conversion and egg quality. The digestibilities of dry matter, crude protein, and fat digestibility were similar regardless of the treatments. No significant trends were detected in Ca and P availability. In conclusion, the BP level of 300 DPU contributed to achieve 40% reduction of recommended nonphytate phosphorus addition. The synergistic effect of bacterial and fungal phytase was not confirmed.

• Korean Journal of Poultry Science
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• v.35 no.2
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• pp.153-162
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• 2008

This experiment was conducted to evaluate the dietary effects of mixture of probiotics and colistin on laying performance, intestinal microflora and egg yolk cholesterol in laying hens. One hundred sixty 50-wk-old Hy-Line Brown layers were divided into four treatments and fed a commercial diet (Control) or experimental diets containing 0.2% mixture of probiotics or probiotics and colistin mixture (T1, Bacillus subtilis + Aspergillus oryzae + Lactobacillus plantarum; T2, Bacillus subtilis + Aspergillus oryzae; T3, Bacillus subtilis + Aspergillus oryzae+colistin) for 8 wk. No significant differences were found in laying performance and liver weight among the groups. The Haugh unit of treated groups were significantly improved (P<0.05) compared to that of control, but eggshell qualities were not changed by the treatments. The cecal ammonia concentration was significantly decreased in both T1 and T3 groups. The number of coli forms in cecal content and feces were significantly reduced in all treated groups compared to that of Control (P<0.05). The egg yolk cholesterol contents in the groups fed the diet containing mixture of probiotics and colistin were reduced in comparison with that of Control. In conclusion, dietary supplementation of mixture of probiotics and colistin improved quality of egg albumen, and reduced the egg cholesterol contents. They also reduced intestinal coli forms without harmful effects on overall productive and physiological responses in laying hens.

• Food Science of Animal Resources
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• v.25 no.3
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• pp.316-321
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• 2005

A total of ninety six pigs ($L{\times}Y{\times}D$, 20.92(2.13kg average initial body weight) were used in a 16-week performance growth assay to determine the effect of supplemental medicinal plane (Artemisia, Acanthopanax and Garlic) on growth performance, IGF-1 of serum and carcass characteristics in finishing pigs. The dietary treatments were included 1) CON (basal diet; Control), 2) MP1 (basal diet added $0.02\%$ of medicinal plant mixtures), 3) MP2 (basal diet added $0.04\%$ of medicinal plant mixtures) and 4) MP3 (basal diet added $0.06\%$ of medicinal plant mixtures). Through entire experimental period, as medicinal plants mixture (MP) increased, there was a decrease (linear, P<0.08) in average daily feed intake and an increase (linear, P<0.02; quadratic, P<0.08) in gain/feed. The backfat thickness tended to decrease in pigs fed MP diet compared to pigs fed CON diet (linear, P<0.09; quadratic, P<0.01). Increasing medicinal plane mixture tended to increase in IGF-1 content in serum (linear, P<0.09). The hunter $a^{*}$ (redness) (linear, P<0.01) and $b^{*}$ (yellowness) (linear, P<0.02) values of longissimus muscle were affected by the dietary MP treatments. The color of longissimus muscle was higher in the dietary MP treatments than that of the muscle in the control diet (linear, P<0.03). In conclusion, the result obtained from this feeding triad suggest that the medicinal plants mixture supplementation below $0.06\%$ in diets for growing-finishing pigs can be improved growth performance, IGF-1 and meat quality.

• Food Science of Animal Resources
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• v.28 no.1
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• pp.51-58
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• 2008

This study was performed to evaluate the physico-chemical properties of fermented sausages containing probiotic starter cultures (LK-30 plus, Lactobacillus plantarum 155 and 167, and Pediococcus damnosus L12) with reduced fat levels, and to determine the optimum condition for the manufacture of these products. Although low-fat fermented sausages were reduced fat content at the amount of 90% and the ripening time by 1-2 weeks, as compared to regular-fat counterpart, they became harder and had many winkles outside due to the extreme drying. In addition, fat level in fermented sausages affected the composition and shear force values. During ripening, pH, lightness and yellowness values tended to decrease, however, microbial counts of inoculated lactic acid bacteria were increased up to $10^8-10^9cfu/g$ within 3 days and remained constant thereafter. Low-fat fermented sausages had higher microbial counts than regular-fat ones. Although the inoculated probiotic starter cultures alone had the functional properties, such as cholesterol reduction, anti-high blood pressure and antimicrobial activity, they did not have distinctive characteristics in the fermented sausages. Based on these results, the low-fat fermented sausages were successfully manufactured, but a little bit increased fat level and improved functional properties in the fermented sausages would be required to have better quality as compared to regular-fat counterparts.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.731-744
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• 2005

Ninety Hanwoo steers(initial BW=167.2$\pm$13.4kg) were used to determine the effect of energy concentrations in concentrates and slaughter age on performance, carcass characteristics. Steers were allotted by BW to one of eighteen pens. Eighteen pens were randomly allotted to a low(70-70-71-72% for the growing, the early, the middle or the late fattening periods), medium(70-71-72-73%) or high(70-72- 73-74%) TDN level of concentrates. Five steers for each treatment of energy level were slaughtered every one month from 26 month of age to 31 month of age. Concentrates was fed restrictedly to achieve a predicted gain of 0.7-0.9kg from growing stage to middle fattening stage. All steers were fed orchard grass(Dactylis glomerata L.) hay as roughage during the growing period, fed rice straw gradually substituted for orchard grass hay during the early fattening period, and fed rice straw only thereafter. Overall body weight and feed intake were not affected by TDN levels of concentrates. Average daily gain for all treatments was higher than 0.9kg/d during the 19-21 month of age and decrease thereafter, but sustained above 0.7kg/d. Mean concentrates intake for all treatments was 1.0-1.3% of live BW during the growing period and 1.5% during the early fattening. Thereafter, it decreased up to 1.4% during the middle fattening and 1.0% during late fattening period. Delay of slaughter end point resulted in a gradual increase of rib-eye area, back fat thickness and marbling score, especially after slaughter age of 29 month there was significant increases(P<0.05). The appearance rate of 1+ and 1 grade related to the slaughter ages was 100% at 29, 30 and 31 months of age, whereas those at 26, 27 and 28 months were 93, 86 and 80%, respectively. Dressing rate was significantly(P<0.05) increased and rate of retailed cut weight significantly(P<0.05) decreased when slaughter age increased. In economic analysis, there was pronounced increase in net income up to 32-46% after slaughter age of 29 months. Under the conditions of this study, high TDN intake is not necessarily required for high quality Hanwoo meat production and slaughter age of 29 month might be the optimum for Hanwoo steers.

• Journal of The Korean Society of Grassland and Forage Science
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• v.22 no.2
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• pp.145-152
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• 2002

To compare the Carbon metabolic response to high temperature stress in Zoysiagrass [Zoysia matrella (L.) Merr.] and Creeping bentgrass (Agrostis palustris Huds) with respect to heat tolerance, C metabolites were determined from April to September. Sampling was carried out on an established golf course (Muan Country Club, Chonnam, Korea). Shoot mass(g Dry weight per hole cup) of creeping bentgrass started to decrease from June and recovered from August whereas that of zoysiagrass was less varied. Chlorophyll content in creeping bentgrass was significantly higher than zoysiagrass until July, and then decreased by 43% from July to August. Zoysiagrass contained higher soluble sugar than creeping bentgrass throughout experimental period. Soluble sugar in zoysiagrass increased about 58% from April to May, and less varied until August. Soluble sugar in creeping bentgrass slightly increased until July and sharply decreased at August. Starch concentration in zoysiagrass continuously decreased to September after a significant increase from April to May. A remarkable fluctuation in both starch and fluctuation concentration was observed between June and August showing high accumulation for June to July and high degradation for July to August. These results suggest that through creeping bentgrass suffers much severely from high temperature stress than zoysiagrass especially June to August. An active accumulation and degradation in nonstructural carbohydrate in creeping bentgrass during this period might be associated with heat stress.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1038-1044
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• 1996

The salt-fermented anchovy sauce (AS) was packed in round No. 307-1 can, and thermally processed at $121.1^{\circ}C$ to obtain Fo values of 3, 5 and 10. The changes of food components and qualifies by thermal processing of sterilized AS (RAS) were examined. The compositions of AS were as followed; pH 6.81, VBN 394.7 mg/100g, total nitrogen 2,195.5 mg%, amino-nitrogen 1,010.5 mg%, and acidity 10.5 ml. Viable cell counts of AS on 0%, 5%, 20% NaCl-medium were $2.9{\times}10^3,\;9.1{\times}10^3$ and not detected, respectively. And viable cell counts of RAS were not detected. Acidity, total nitrogen and amino nitrogen contents of AS decreased slightly with the severeness of heat treatments, whereas pH and VBN content were increased. Total free amino acid contents of raw AS and RAS were 12,802.5 mg% and $11,212.6{\sim}12,105.4\;mg%$, and major amino acids were alanine, glutamic acid, leucine, isoleucine, valine and lysine. Also contents of IMP, hypoxanthine, TMAO and TMA in AS and RAS were 42.1 mg% and $35.5{\sim}40.9\;mg%$, 103.7 mg% and $103.1{\sim}105.5\;mg%$, 78.8 mg% and $58.2{\sim}71.6\;mg%$, 55.8 mg% and $58.9{\sim}68.5\;mg%$ respectively. And a little changes were observed in whole volatile components of AS with severeness of heat treatments by GC chromatogram patterns. Judging from the chemical and sensory evaluations, the Fo 3 heat treatment sample was not inferior to raw AS, and maintained good quality for 1 year storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1265-1273
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• 2005

The purpose of this study was to prepare accelerated salt-fermented anchovy sauce using a shrimp processing byproducts (head, shell and tail) as a fermenting accelerator, and to investigate its physicochemical and enzymatic properties. Four types of sauces were prepared with 0, 10, 20, and 30$\%$ (w/w) addition of shrimp byproduct and fermented at 24$\pm$2$^{\circ}C$ for 360 days. During fermentation, all four type sauces decreased moisture content (67.5$\%$68.0$\%$ to 64.0$\∼$64.8$\%$) and pH (5.52$\∼$7.10 to 5.03$\∼$6.58), but showed increase in their crude protein (7.0$\∼$8.2 to 10.8$\%$) and volatile basic nitrogen contents (40$\∼$75 to 180$\∼$200 mg/100 g of sauce). The ratio of amino nitrogen to total nitrogen contents of control (0$\%$) and sauce with 10$\%$ shrimp byproducts (10$\%$ sauce) were maximized at 270 days, whereas 20$ \% $ and 30$\%$ added sauces were at 180 days. Endoprotease and exoprotease activities of anchovy sauces added with 20$\%$ and 30$\%$ of shrimp byproducts tend to be higher than those of control (0$\%$) and 10$\%$ addition. Proteolytic activities of sauces at pH 9 were about 2 times higher than those at pH 6. Amidolytic activities for LeuPNA decreased remarkably during fermentation, and control (0$\%$) almost lost their activity at 180 days, while additional sauces were relatively stable. These suggest that alkaline pretense of anchovy and shrimp byproducts as a endoprotease mainly contributed to the fermentation of salt-fermented sauces. The protein molecular weight distribution of sauces indicated 2 groups of peaks (peak 1,>70,000 da and peak 2, 3,000$\∼$29,000 da). As the fermentation proceeded, peak 1 tended to decrease in all of sauces, but peak 2 increased rapidly from 30 to 270 days. Optimum fermentation periods of control and 10$\%$ sauces were 270 days and those of 20$\%$ and 30$\%$ sauce were 180 days. The results suggest that shrimp byproduct can be used as accelerator of salt-fermented sauce.