• Journal of Korean Society of Rural Planning
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• v.12 no.1 s.30
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• pp.59-66
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• 2006

The purposes of this study were to identify leadership competences of rural leaders and to analyze leadership competency of leaders. The study carried out by questionnaire and focus group interview on expert panels. To analyze leadership competency, the data was collected from 273 rural leaders by stratified random sampling. SPSSWIN/ver10 program was used for analyzing data with t-test and IPA method. The study suggests twenty low types of leadership competences which were information, vision, decision making, motivation communication, education residents, managing residents, loaming, flexibility, problem solving, presentation program management, customer orientation service knowledge, making relationship, creative idea, business understanding, brand development, conflict resolution negotiation, assessment, business management, coaching and feed back. Whereas leaders with middle school educational career required developing program management, maintaining achievement and benchmarking, leaders with high school were morel likely to develope self-learning, to benchmark their knowhow and brand development competency. Whereas leader with less low years experiences as leader have been considered as developing coaching/feedback brand development and program development, leaders with more five years as leader should consider developing benchmarking, resident education, and brand development. The study suggests that the extension agents on public should develop leadership program according to the competency differences of leaders.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.2
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• pp.266-272
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• 2006

Numerous reports have evaluated the predictive ability of carcass probes for meat quality using measurements taken early postmortem or near 24 h. The intervening time period, however, has been largely ignored. In this study, the capacity of three probes [pH, electrical conductivity (EC), and grading probe light reflectance (GP)] to predict pork longissimus muscle quality (drip and cooking losses, Warner-Bratzler shear, $L^*$, n = 30) was evaluated at 45 min, 90 min, 3, 6, 12, 24, and 48 h postmortem. The strongest relationships were observed between cooking loss and 6 h EC and GP ($R^2$ = 0.66, 0.72), and $L^*$ and GP ($R^2$ = 0.57-0.66, 12-48 h). pH was most valuable early postmortem ($R^2$ = 0.63, 90 min with cooking loss). GP at 6 h most effectively ($R^2$ = 0.84) predicted a two factor (cooking loss+$L^*$) meat quality index. Results emphasize the predictive value of measures taken between 3 and 12 h postmortem.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.22 no.2
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• pp.221-228
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• 1998

In order to look into the comparative flow characteristics between a circular contraction duct and a circular expansion duct the both centerline turbulent structures have been investigated by the hot wire anemometry. Both of the contraction and the expansion have Morel type contours. Means, turbulences, and triple moments have been measured for the turbulent kinetic energy budgets along their centerlines. It is resulted that mean velocities of both have much deviated from theoretical values calculated by one-dimensional continuity considerations, and that for the same upstream condition, the expansion maintains the isotropy in general while the contraction maintains a severe anisotropy through the whole duct. The mean transport of the TKE along the expansion is willing to balance mostly with the dissipation in the TKE budgets while that along the contraction is balanced with the production in the turbulent kinetic energy equation.

• Journal of the Korean Professional Engineers Association
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• v.33 no.3
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• pp.71-79
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• 2000

The effects of alkali salts adding on the cooking quality improving in dried noodles were investigated in the good texture maintaining for preventing solid soluble losses ,through chemical analysis and actual manufacturing practice ,the following results were obtained. Experiments were took a special flour of ASW:DNS=70:30, thickening agent(TA) composed of K2CO3 58%, Na2CO3 36% and Na4P2076%, and emulsified oil(EO) mixing of corn oil 44%, polysorbate 23%, emulsifier(ester of glycerin and fatty acids) 21%, soy lecithin 12%. When the mixing ratio of TA and EO to flour, is 0.03 and 1.5%(w/w) or morel than, satisfied the good quality. The water soluble solid matters content of the lowest 3.2% in the treating group that TA and EO is 0.03 and 1.5%(w/w) respectively, comparing to the 7.3% in the control group provides a excellent cooking quality. The research achieves the similar effects at specific gravity, water absorption ratio, weight increasing rate and volume expansion ratio. According to appearance test the more treating of TA turn the noodle into deeper yellow-green color. Turning to the deeper yellow color according to the increasing of EO provides better

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.1
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• pp.122-130
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• 2010

Sensory analyses of pork samples from leg muscles of female pigs raised in New Zealand (n = 17) were conducted using trained and untrained Singaporean panelists. The New Zealand pigs included three dietary groups, with one diet including animal products (NZA), and two containing plant products only (NZP & NZP+), with the NZP+ diet containing a supplement (0.614%) containing conjugated linoleic acid (CLA), selenium, and vitamin E. The New Zealand pork was also compared with Indonesian pork as local reference samples (n = 6). Pork samples from the NZA group had the highest score for mutton flavour and aftertaste, and the lowest score for brothy aroma, brothy flavour, meaty flavour, lightness and juiciness by trained sensory panels. Samples from NZP and NZP+ were similar except the NZP+ group had a stronger stale flavour than the NZP group (1.34 vs. 0.57 on a 100-point scale; p<0.05). The first and second functions of a discriminant analysis based on trained-panel scores for 14 attributes accounted for 95.4% of the variance, with function 1 (83.7%) being related mainly to mutton aroma, mutton flavour and aftertaste. Based on a 20-member untrained panel, the NZA pork had the highest mutton aroma and mutton flavour intensities (p<0.01) and aroma and flavour that was less acceptable than that from the NZP group (p<0.05). The acceptability scores of Indonesian pork were not significantly different from those of New Zealand pork, but its scores for mutton aroma and mutton flavour were significantly lower than NZP. Overall acceptability was positively associated with acceptability of aroma (r = 0.906), juiciness (r = 0.888), and tenderness (r = 0.904), but negatively associated with intensities of mutton aroma (r = -0.478) and flavour (r = -0.551).

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.9
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• pp.1332-1338
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• 2003

This study was undertaken to examine the influence of soluble non-starch polysaccharides on growth performance, mucin secretion, and endogenous amino acid flows in weaner pigs. Different levels (0, 4 and 7.5%) of purified corn arabinoxylan (AX) or barley $\beta$-glucan extract (BG) were substituted for cellulose in a purified diet based on starch, sucrose and enzymatically hydrolyzed casein. All diets contained titanium oxide as an indigestible marker. Each experimental diet was fed to five, 6-wk old weaner pigs for 21 days. Average daily gain (p<0.05) and feed conversion ratio (p<0.01) were improved with dietary inclusion of 7.5% AX and BG, indicating high degradation rates of AX and BG in pigs. Crude mucin contents and endogenous nitrogen flow were increased (p<0.05) with increased levels of AX, but not with BG. Numerical increases in endogenous amino acid flow (EAAF) were observed with increased levels of AX but no definite trend with BG. Endogenous amino acid flow in pigs fed mixed NSP diets (4% BG and 3.5% cellulose) was significantly higher (p<0.05) than those fed 7.5% BG diets. Among diets containing pure sources of soluble non-starch polysaccharides, endogenous amino acid flows were highest in 7.5% AX (p<0.05), intermediate in BG, and lowest in control diet. Increased flows (p<0.01) of threonine, proline and serine in pigs fed 7.5% AX diets are consistent with the increased flow of crude mucin determined in this treatment. In conclusion, mucin and endogenous amino acid flows were increased with dietary inclusion of AX, which could be related to its physicochemical property, particularly its high water-holding capacity. In contrast, $\beta$-glucan, due to its high degradation rate in pig, may be considered as unimportant factor in inducing mucin and endogenous amino acid secretions, at least at levels such as those used in this study.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.1
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• pp.94-101
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• 2004

The gross composition, gross amino acid content, apparent ileal amino acid digestibility and apparent ileal digestible amino acid content from 64 commercially produced meat and bone meals were statistically analysed. The samples were produced by 22 plants over a 2.5 year period with eight plants using batch dry rendering and 14 plants using low temperature rendering. A linear model with method and time of year (period) as fixed effects, plant within method as a random effect and sheep percent as a covariate was fitted to the composition data. The majority of the variation in the gross composition, amino acid digestibility and digestible amino acid content was explained by differences between plants using the same method. Neither rendering season nor origin of the raw materials contributed significantly to the observed variation in meat and bone meal protein quality. Rendering method (low temperature or batch rendering) had a significant effect on the variation observed in gross fat content, gross energy content, pepsin nitrogen digestibility, protein solubility and total lanthionine content. The digestibility of a number of amino acids and the apparent digestible content of arginine, cysteine, aspartic acid, proline and hydroxyproline were also significantly affected by rendering method. On average, batch dry and low temperature rendering systems produce meat and bone meals of similar nutritional quality. The variation between plant and within plant, however, is large, indicating that purchasing meat and bone meal from the same plant does not guarantee a consistent quality.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.3
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• pp.431-437
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• 2006

This work was undertaken to study the effect of dietary fat source on the fatty acid profile of pork, and to evaluate the effect of inclusion of vitamin E in pig diets on lipid oxidation of pork tissue and processed pork products. Fifty-six pigs were allocated to four treatments, that included two dietary fat sources and two levels of vitamin E inclusion. Dietary fat was derived from either tallow, a source of saturated fatty acids (SFA), or from a mixture of soybean and linseed oils, which contain polyunsaturated fatty acids (PUFA). Vitamin E was included at either 0% or 0.011% of the diet. Growth and carcass characteristics were not affected by the dietary treatments. Dietary fat source affected the fatty acid profile of the longissimus muscle and subcutaneous fat tissue, with the PUFA diet resulting in significantly more polyunsaturated fatty acids in the tissues, and more favourable ratios of SFA to PUFA and C18:2 to C18:3 in terms of human health considerations. Lipid oxidation was significantly greater in tissues and processed products from PUFA-fed pigs. Inclusion of vitamin E in the diets, however, reduced the extent of lipid oxidation in the meat and meat products. Dietary manipulation of the fatty acid profile of pigs is an effective means of altering the fat composition of pork in order to provide human consumers with a healthy product. Vitamin E is effective as an antioxidant agent, particularly where processed products are concerned.

• Journal of Environmental Science International
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• v.25 no.12
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• pp.1623-1632
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• 2016

Zeolite (FZ) prepared using coal fly ash from an Ulsan industrial complex was immobilized with polysulfone (PS) to fabricate PS-FZ beads. The prepared PS-FZ beads were characterized by scanning electron microscopy and Fourier transform infrared spectroscopy. The optimum ratio for preparing PS-FZ beads was 1 g of PS to 2 g of FZ. The removal efficiencies of Sr and Cu ions by the PS-FZ beads increased as the solution pH increased and nearly reached a plateau at pH 4. A pseudo-second-order model morel fit the adsorption kinetics of both ions by the PS-FZ beads better than a pseudo-first-order model. The Langmuir isotherm model fit the equilibrium data well. The maximum adsorption capacities calculated from the Langmuir isotherm model were 46.73 mg/g and 62.54 mg/g for the Sr and Cu ions, respectively. Additionally, the values of thermodynamic parameters such as free energy (${\Delta}G^{\circ}$), enthalpy (${\Delta}H^{\circ}$) and entropy (${\Delta}S^{\circ}$) were determined. The results implied that the prepared PS-FZ beads could be interesting an alternative material for Sr and Cu ion removal.

• International Journal of Automotive Technology
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• v.4 no.2
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• pp.65-75
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• 2003

A HEV evaluation program, funded by ADEME, was carried out by a group of Laboratories of different specialties in order to evaluate and compare consumption, emission and component technologies of the three first HEVs put on the market (Toyota Prius, Nissan Tino and Honda Insight). This paper presents the results obtained until now. These results show good consumption and emission performance of the tested vehicles compared to conventional ones. The energy management seems to be globally the same for the three vehicles excepting for cold stans where the Insight allows a very earlier stop of the engine compared to the Tino and especially to the Prius. A mapping of the engine consumption of the Prius and the Insight was performed in order to furnish data for the simulation models. The Permanent Magnet motors of the Prius and Tino have different number of pair poles and then different emf at a given speed. The low emf values of the Prius allow operation at high speed with less field weakening control than for the Tino. The inverters of the Prius and the Tino, controlled by a PWM at respectively 5 kHz and 7 kHz switching frequency, are made of IGBTs with high commutation performances.