• Korean journal of food and cookery science
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• v.20 no.4
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• pp.342-351
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• 2004

Rice flour was roasted at different temperatures and times and tarakjuk was made from these roasted rice flours. Chemical composition, in vitro starch digestibility (IVSD) and protein digestibility (IVPD) of the roasted rice flours and tarakjuk were determined. Changes in quality characteristics such as pH, viscosity, IVSD and IVPD of tarakjuk during refrigerated storage were also investigated. For roasted rice non, the protein content ranged from 6.52∼7.13% on a dry basis, while for tarakjuk, the range was 3.74 ∼4.0%. On the other hand, the Ca level of tarakjuk ranged from 1,278.36∼1,340.87 ppm. Rice flours showed decreasing IVSD and increasing IVPD on roasting at 145$^{\circ}C$ and 165$^{\circ}C$, whereas they showed increasing IVSD and decreasing IVPD at 185$^{\circ}C$, respectively. Roasting also influenced the pH, viscosity, IVSD md IVPD of tarakjuk made from these roasted rice flours. As the roasting temperature and time increased, tarakjuk showed lower pH and viscosity, however it showed higher IVSD and IVPD. The pH of tarakjuk, except that of control, decreased with storage, whereas viscosity increased significantly. IVSD decreased up to 4 days of storage, after which it increased again until 14 days of storage. On the other hand IVPD increased up to 7 days of storage, but there was no additional significant increase after 14 days of storage. These results suggest that depending on the nutritional purpose, appropriate conditions for roasting of rice flour and storage of tarakjuk may be recommended for the commercialization of tarakjuk.

• Korean Security Journal
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• no.36
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• pp.93-109
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• 2013

This research is mainly based on the experimental result due to seek different outcomes whena certain security motion with a paticular gear is applied in a plausible confrontational situation. For the purpose of this research an Expandable Baton, which is one of the most commonsecurity equipments, was chosen to be applied in a situation of hitting a person's head. Alsothe results will be studied in the view of Kinematic theory. To demonstrate, 10 students who were majeored in Escort Crane studies at 'H' university werechosen as testees. The participants were grouped into two-one is practiced with the 'expanadable baton use program' and the other is pre-practiced. In this report two groups abovewill be reffered as 'group A' and 'group B' for conveniency. There were a number of differences and changes between two groups. Group B took more timethan the other group did. Group A spent about 0.428sec in section 'e2' and 0.230sec in section'e3' while Group B took 0.435sec, 0.232sec in each sections.To add on, more distinctive results were out when it was more focused on physical movements. Two gropus presented considerable changes- in an 'left-right' moving displacement-Group A;$2.16{\pm}0.9cm$ (left side), $3.78{\pm}1.42cm$ (right side), total $5.94{\pm}2.03cm$. Group B; $2.97{\pm}1.01cm$ (left side),$4.56{\pm}1.57cm$ (right side), total $7.53{\pm}2.13cm$.Continuously, different outcomeswere shown between two groups in a 'back and forth' moving displacement-Group A;$32.48{\pm}3.86cm$, $35.21{\pm}4.64cm$, total $69.36{\pm}5.72$. Group B; $34.50{\pm}6.12cm$, $37.04{\pm}3.70cm$, total $71.46{\pm}7.17cm$. Furthermore, changes in an 'up and down' moving displacement were - GroupA; $5.62{\pm}2.41cm$, $4.54{\pm}1.87cm$, total $10.11{\pm}1.57cm$. Group B; $6.33{\pm}1.78cm$, $4.86{\pm}1.85cm$,total $10.68{\pm}1.81cm$. To continue, there were few modifications of degree on participants' joints, espcially on 'Wristjoint', 'Elbow joint' and 'Shoulder joint', depend on different sections -Wrist joint;Group A; e1 $114.62{\pm}7.13$, e2 $68.27{\pm}6.37$, e3 $131.64{\pm}6.27$. Group B; e1 $112.62{\pm}6.13$, e2 $66.28{\pm}7.38$, e3$137.42{\pm}4.28$ and Elbow joint ; Group A e1 $132.31{\pm}6.55$, e2 $117.92{\pm}8.42$, e3 $144.41{\pm}6.32$. Group B; e1 $133.58{\pm}8.56$, e2 $114.45{\pm}8.21$, e3 $139.89{\pm}4.38$. Lastly, degree changes ofshoulder joint were; Group A; e1 $13.55{\pm}3.85$, e2 $131.42{\pm}11.24$, e3 $78.32{\pm}6.28$. Group B; e1$9.45{\pm}1.23$, e2 $136.74{\pm}13.21$, e3 $79.75{\pm}4.24$.

• The Korean Journal of Food And Nutrition
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• v.16 no.1
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• pp.22-28
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• 2003

Kimchi made with the addition of 2 percent of boiled young antler, raw young antler, young antler treated with lactic acid(acid treated young antler) has been fermented for 15 days at 11$^{\circ}C$. After 15 days of fermentation, the results show that pH of boiled young antler Kimchi was 3.87, that of raw young antler Kimchi was 4.04, acid treated young antler Kimchi was 3.97, control Kimchi was 3.86, and acidity of boiled young antler Kimchi was 7.4, that of raw young antler Kimchi was 10.5, that of acid treated young antler Kimchi was 10.7, control Kimchi was 6.9, respectively. After 15 days, total sugar content was 1.46% in boiled young antler Kimchi, 0.53% in raw young antler Kimchi, 0.92% in acid treated young antler Kimchi, 1.46% in control Kimchi, and reducing sugar was 0.50% in boiled young antler Kimchi, 0.14% in raw young antler Kimchi, 0.39% in acid treated young antler Kimchi and control Kimchi, respectively. Amino acid content was 13.42${\mu}$㏖/$m\ell$ in boiled young antler Kimchi, 17.83${\mu}$㏖/$m\ell$ in raw young antler Kimchi, 14.48${\mu}$㏖/$m\ell$ in acid treated young antler Kimchi, 17.60${\mu}$㏖/$m\ell$ in control Kimchi, and protein was 2.101% in boiled young antler Kimchi, 1.945% in raw young antler Kimchi, 1.722% in acid treated young antler Kimchi and 2.011% in control Kimchi, respectively. Lactic acid content was 2.021% in raw young antler Kimchi, 2.004% in acid treated young antler Kimchi, 1.950% in boiled young antler Kimchi, 1.200% in control Kimchi, and succinic acid was 0.081% in boiled young antler Kimchi, 0.086% in raw young antler Kimchi, 0.078% in acid treated young antler Kimchi and 0.111% in control Kimchi, respectively. Acetic acid was 0.080% in boiled young antler Kimchi, 0.092% in raw young antler Kimchi, 0.114% in acid treated young antler Kimchi, 0.086% in control Kimchi, respectively. The number of microorganism was 1.09${\times}$ 10$\^$8//g in boiled young antler Kimchi, 1.08${\times}$10$\^$8//g in control Kimchi, 9.88${\times}$10$\^$8//g in acid treated young antler Kimchi and 6.6${\times}$ 10$\^$8//g in raw young antler Kimchi. The number of microorganism was highest in acid treated young antler Kimchi, and followed by raw young antler Kimchi, and boiled young antler Kimchi, control Kimchi, respectively. The results of test of the saltness, sour, aroma, color, texture through sensory evaluation reveal that boiled young antler Kimchi has the excellent taste, and followed by raw young antler Kimchi and control Kimchi, acid treated young antler Kimchi, respectively.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.841-849
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• 2013

The aim of this study was to investigate the quality characteristics of Kimchi, prepared with seasoning fluid, vinegar, and mustard extract to inhibit the proliferation of microorganisms and extend the edible period during fermentation at $25^{\circ}C$. We also added perilla leaf, endive, and mustard leaf to Kimchi to improve the flavor. The pH of control Kimchi fluid over 1 day after Kimchi processing, was $5.40{\pm}0.01$ and that of the experimental groups in which vinegar and mustard extract were added was $4.51{\pm}0.01{\sim}4.52{\pm}0.01$, which was lower than that of the control. As the fermentation progresses, the pH of the control decreased rapidly and that of the experimental groups decreased slowly. The initial titratible acidity of the control was low and 3 days later reached $0.95{\pm}0.04$. However, that of the experimental groups was $0.42{\pm}0.01{\sim}0.43{\pm}0.02$ and 5 days later reached a level similar to that of the control. The salinities of the Kimchi juice of both the control and the experimental groups were $2.67{\pm}0.06{\sim}2.80{\pm}0.10$% after 1 day and decreased during fermentation. The amount of lactic acid bacteria of the control was $8.17{\pm}4.01{\times}10^8cfu/g$, 1 day after the Kimchi processing and that of the experimental groups was $2.70{\pm}2.08{\times}10^7{\sim}3.63{\pm}2.80{\times}10^7cfu/g$. After 3 days, these were $3.13{\pm}1.94{\times}10^{11}cfu/g$ and $2.47{\pm}2.23{\times}10^9{\sim}8.03{\pm}3.71{\times}10^9cfu/g$, respectively. According to the result of sensory evaluation, throughout the entire period of the experiment, all sensory items such as color, odor, taste, texture, and total acceptability of the experimental groups were better than those of the control group (p<0.05). Especially, Kimchi in which perilla leaf was added was the best. With the addition of vinegar and mustard extract to the Kimchi, microorganism proliferation was inhibited and the edible period was extended. The minerals, vitamins and antioxidants of leaf vegetables could therefore be obtained.

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.23-28
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• 2001

본 연구는 유색미 가루와 전분의 이화학적 특성 및 호화특성을 알아보기 위하여 수행되었다. 유색미 가루와 전분의 일반성분, 가루의 식이섬유 함량 및 보수력을 분석하였다. 주사전자현미경을 이용하여 가루와 전분의 형태를 관찰하였다. 유색미 전분의 청가 및 아밀로오스 함량을 측정하였고, 가루와 전분의 물결합 능력, 팽윤력과 용해도를 조사하였으며, RVA에 의하여 호화특성을 조사하였다. 유색미 가루의 일반성분은 수분 13.5%, 조단백질 9.1%, 조지방 2.2%, 회분 1.4%, 조섬유 1.3%이었고, 전분의 경우는 수분 13.6%, 조단백질 0.45%, 조지방 0.11%. 회분 0.12%이었다. 백미나 현미에 비하여 단백질의 함량이 매우 높았으며. 조지방과 회분, 조섬유의 함량은 백미에 비하여는 휠씬 높았고, 현미와는 비숫한 수준이었다. 유색미의 식이섬유 함량은 불용성 식이섬유가 3.3% 수용성 식이섬유 2.4%로 총 7.7%였다. 분리된 불용성 식이섬유의 보수력은 약 7.12(g $H_2O$/g NDF)로 매우 물자의 친화력이 큰 편이었다. 주사전자현미경에 의한 관찰결과 가루의 경우는 전분 주위에 단백질 등의 다른 성분들이 있는 것을 볼 수 있었으며, 전분은 다른 쌀 전분과 마찬가지로 불규칙한 다각형의 형태였으며, 크기는 대부분 2-5$\mu\textrm{m}$의 범위로 비교적 균일하였다. 유색미 전분의 청가는 전분이 0.11, 아밀로오스가 0.82. 아밀로펙틴이 0.07이었으며, 아밀로오스 함량은 16.8%이었다. 물결합 능력은 가루가 248%, 전분이 146%이었다. 팽화력과 용해도는 가루와 전분 모두 7$0^{\circ}C$ 이후 증가하였으며 전분이 가루보다 더 급격히 증가하였다. RVA에 의한 호화양상에서 가루와 전분의 호화온도는 각각 85.7$^{\circ}C$와 66.2$^{\circ}C$로 나타났다. 최고점도는 가루가 127.7 RVU, 전분이 243.3 RVU로 차이가 컸으나. setback 후의 점도는 176 RVU과 187.7 RVU로 큰 차이가 없었다. 호화액의 consistency는 가루와 전분이 각각 92와 94로 비슷하였다.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.10
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• pp.1359-1365
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• 2009

We performed a genome-wide linkage and quantitative trait locus (QTL) analysis to confirm the existence of QTL affecting Rous Sarcoma Virus (RSV) induced tumor regression, and to estimate their effects on phenotypic variance in an F2 resource population. The F2 population comprised 158 chickens obtained by crossing tumor regressive White Leghorn (WL) and tumor progressive Rhode Island Red (RIR) lines was measured for tumor formation after RSV inoculation. Forty-three tumor progressive and 28 tumor regressive chickens were then used for genome-wide linkage and QTL analysis using a total of 186 microsatellite markers. Microsatellite markers were mapped on 20 autosomal chromosomes. A significant QTL was detected with marker LEI0258 located within the MHC B region on chromosome 16. This QTL had the highest F ratio (9.8) and accounted for 20.1% of the phenotypic variation. Suggestive QTL were also detected on chromosomes 4, 7 and 10. The QTL on chromosome 4 were detected at the 1% chromosome-wide level explaining 17.5% of the phenotypic variation, and the QTLs on chromosome 7 and 10 were detected at the 5% chromosome-wide level and explained 11.1% and 10.5% of the phenotypic variation, respectively. These results indicate that the QTLs in the non-MHC regions play a significant role in RSV-induced tumor regression. The present study constitutes one of the first preliminary reports in domestic chickens for QTLs affecting RSV-induced tumor regression outside the MHC region.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.10
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• pp.1395-1399
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• 2004

The objective of this study was to evaluate the effect of dietary fat inclusion on nutrient intake, body weight, milk production, return to estrus, pregnancy and lambing of winter-lambing, postpartum Awassi ewes. Thirty multiparous, winter-lambing Awassi ewes (body weight=51${\pm}$7.0 kg) were randomly assigned to three dietary treatments (n=10) for 62 days using a completely randomized design. Experimental diets were isonitrogenous, and were formulated to contain 0 (CON), 2.5 (MF), and 5% (HF) added fat, and 33% of the dietary crude protein (CP) as undegradable intake protein (UIP). On day 26 postpartum (day 0=parturition), ewes and their lambs were housed in individual pens for 28 days. Feed offered and refused was recorded daily. At the end of this period, ewes and their lambs within each treatment were combined into one group and fed their respective diet ad libitum. One fertile Awassi ram fitted with a marking harness was allowed with each group for 34 days. No significant (p>0.05) differences in dry matter intake, organic matter intake, and crude protein intake were observed for ewes fed the three experimental diets. No difference was observed in metabolizable energy intake (MEI) for ewes fed the CON and the MF diets (average 8.3 Mcal/d) diet. However, ewes fed the HF diet had greater(p<0.05) MEI compared with the rest of the treatments. Ewe body weights increased throughout the study, unaffected by the experimental diets. No significant differences in milk production were found among ewes fed the three experimental diets. No significant differences were observed in pregnancy rate (6/10, 5/10, 6/10 for CON, MF and HF diets, respectively), lambing rate and the number of lambs per ewe among the three treatments. postpartum reproductive performance of well-fed, winter-lambing Awassi ewes.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.10
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• pp.1447-1451
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• 2004

An experiment was conducted to determine the effects of different dietary crude protein (CP) levels on growth performance, nutrient utilization, small intestine protease activity and immunity index of weaner to 2 month-old New Zealand rabbits. Eighty weaner rabbits were allocated in individual cages to five treatments in which they were fed diets with CP at 14%, 16%, 18%, 20% and 22%, respectively. The growth performance and nutrient digestibility of rabbits increased firstly when dietary CP increased, then decreased. The average daily gain was the highest and feed conversion rate was the lowest when dietary CP reached 20%, namely 34.9 g/d and 2.74:1, respectively. Maximum CP digestibility was 72.1% in the 18% CP group, maximum crude fiber digestibility of 28.4% occurred in the 16% CP group and was significantly different from other treatments (p<0.01), apparent digestibility of Lys and Val followed the same trend as CP digestibility, and reached their maximum when dietary CP was 18%. Apparent digestibility of Cys, Tyr, Leu and Thr also had a similar trend to CP digestibility. Nitrogen retention (RN) increased with CP level (p>0.05), and was highest for 20% CP treatment (1.5 g/d). The effect of CP level on the rate of digestible nitrogen (DN) converted RN was small. The spleen index, thymus index, chymotrypsin and trypsin activities in small intestine were highest when dietary CP was 16%, which were 1.0, 2.8, 15.7 U/g and 125.7 U/g, respectively. There was no significant difference among treatments (p>0.05). According to the above results, the appropriate dietary CP level from weaner to 2 month-old meat rabbits was 18-20%.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.4
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• pp.568-572
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• 2006

The effect of dietary lysine supplementation on the performance of crossbred lactating sows (n = 49, total 92 litters) and suckling piglets during the warm and cool seasons was studied. Sows were randomly allocated to one of two experimental diets, which were fed throughout a 28-day lactation period. Two diets were formulated based on corn-soybean meal with 6% wheat bran, containing 15% crude protein, and with or without 0.25% lysine-HCl supplementation. No interaction was observed between season and dietary lysine supplementation. Dietary lysine supplementation significantly (p<0.05) increased weaning weight (7.11 vs. 6.46 kg) and daily gain (0.20 vs. 0.18 kg) of piglets. During the warm season lactating sows had significantly lower feed intake (3.78 vs. 6.11 kg, p<0.01), higher weight loss (19.81 vs. 9.73 kg, p<0.01) and backfat loss (0.23 vs. 0.06 cm, p<0.01), longer interval from weaning to estrus (9.32 vs. 6.21 days, p<0.05), lower litter weight gain (42.13 vs. 52.90 kg, p<0.01) and lower daily gain (0.17 vs. 0.21 kg, p<0.01) than lactating sows during the cool season. The results indicate that the influences of dietary treatment and season were independent. The 15.0% CP lactation diet with 0.25% lysine-HCl supplementation did not improve the performance of lactating sows and litter piglets, which was impaired by the warm season.

• Korean Journal of Medicinal Crop Science
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• v.17 no.5
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• pp.352-356
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• 2009

In this study, raw ginseng water extract solutions were analyzed to set up the functional saponin content and quality optimization condition. The highest saponin content among the total raw ginseng water extracts was $74.6\;mg/100\;m{\ell}$ which was extracted at $75^{\circ}C$ for 24 hours. In addition, the saponin content decreased according to the increased extraction temperature and time. The highest total content of $Rb_2$ and Re was $19.9\;mg/100\;m{\ell}$ at $75^{\circ}C$ for 12 hours which decreased according to the increased extracted temperature and time. The highest prosapogenin ($Rg_2\;+\;Rg_3\;+\;Rh_1$) content among the total raw ginseng water extracts was $28.6\;mg/100\;m{\ell}$ which was extracted at $85^{\circ}C$ for 36 hours. The reducing sugar content, sweetness and turbidity were increased according to the increased extraction temperature and time. But pH were decreased according to the increased extracted time.