• Food Science of Animal Resources
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• v.28 no.5
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• pp.580-586
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• 2008

Conjugated linoleic acid (CLA) is a mixture of positional and geometric isomers of linoleic acid with conjugated double bonds. These conjugated dienes were found to be responsible for many biological properties related to health. The objective of this study was to evaluate the production of cis-9, trans-11 CLA by Lactobacillus acidophilus isolated from breast-fed infants. Nine different cultures were tested for their ability to produce cis-9, trans-11 CLA from free linoleic acid in MRS broth and 8% reconstituted skim milk medium supplemented with linoleic acid at $37^{\circ}C$ for 48 hr. cis-9, trans-11 CLA was not detected or detected in very small amount when cell pellets of strains grown in MRS broth and 8% reconstituted skim milk supplemented with linoleic acid of $200{\mu}g/mL$. However, free cis-9, trans-11 CLA was produced in both media. It appeared that 8% reconstituted skim milk produced more cis-9, trans-11 CLA than MRS broth. L. acidophilus NB 203 and NB 209 produced more cis-9, trans-11 CLA than other tested cultures. The inhibitory effects of supplemented linoleic acid on the growth of L. acidophilus NB 203 and NB 209 were not detected up to $3,000{\mu}g/mL$ linoleic acid addition during the growth at $37^{\circ}C$ for 48 h. The production of cis-9, trans-11 CLA by these two L. acidophilus strains increased in the logarithmic growth phase until 24 hr incubation. Under this experimental condition, the best yield of CLA isomers for L. acidophilus NB 203 and NB 209 could be obtained from medium supplemented with $500{\mu}g/mL$ linoleic acid at $37^{\circ}C$ after 24 hr of incubation. These results indicate that the use of lactic acid bacteria producing free CLA in fermented dairy products may have potential health or nutritional benefits.

• Journal of Animal Science and Technology
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• v.47 no.3
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• pp.379-390
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• 2005

Effects of dietary brown seaweed product levels on performance and metabolism of protein and energy were investigated in broiler chicks that were activated the acute phase response. One day old chicks were fed diets containing either 0.0(basal), 1.0, 2.0 or 4.0 % brown seaweed products for 3 weeks. The acute phase response was activated by injecting i.p. the Salmonella typhimurium lipopolysacharide(LPS) at $2^{nd}$ week of age. The acute phase response lowered nitrogen balance(NB)/ $kg^{0.75}$ (metabolic body size) and highered dietary ME values in birds fed diets containing brown seaweed product. Increase in dietary brown seaweed products levels lowered daily gain, and NB, uric acid nitrogen(UAN) excretion and ME utilization per $kg^{0.75}$ in chicks with the acute phase response. But the dietary brown seaweed product level did not affect the performance of 3 Week old broiler chicks that experienced the acute phase response. And the brown seaweed products 1.0 and 2.0 % diets lessened the feed intake reduction caused by the acute phase response in broiler chicks. The brown seaweed 2.0% diet increased NB / g diet or $kg^{0.75}$ and decreased the excretion of UAN/g diet or $kg^{0.75}$. This result indicated that the brown seaweed was able to interact with the acute phase response and increased protein retention via decreased breakdown of protein in birds fed brown seaweed 2.0% diet.

• Korean Journal of Poultry Science
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• v.26 no.1
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• pp.43-50
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• 1999

The features of special brand eggs are growing more and more diverse and it is hard to draw a clear distinction between these and ordinary (no-brand) eggs. Special brand eggs range from those with objectively recognizable characteristics to those given only an unsubstantial product image and price differentials are among them great, too. The relation between product features and prices is unclear. Special brand eggs are the commodity whose characteristics are the vaguest of all livestock products. Farm's brand eggs produce a high profitability to producers is they are directly sold to consumers, by, for example, home-delivery service. But if they are sold to supermarkets, etc., producer's (poultry farmer's) income becomes lower by the amount of distributors' margin, reducing the profitability substantially. Thus how to increase the ration of retailing is important for farmers to secure a high profit. The sales strategies of poultry are the combination of two elements, that is, new product development (product differentiation) and creation of new market. But it is difficult for special brand egg producers to develop products with clear characteristics (use value) distinct form ordinary eggs and so these producers depend on the factors of appearance, such as the color of egg shells and package. Special brand eggs manage to keep their marketable value by the combination of the few product features and product image. Thus NB eggs from feed producers have a great market-ability since they can take advantage of the power of patents and TV commercials. However, market differentiation affects profitability much more than product features and price gaps are very wide between directly sold and wholesaled eggs. The producers of special brand eggs have come to the turning point where they have to decide whether they will content with being the subcontractors for NB and PB eggs or they will continue to keep their independence in production and marketing.

• Korean Journal of Materials Research
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• v.16 no.9
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• pp.557-563
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• 2006

The electrolytic reduction of spent oxide fuel involves the liberation of oxygen in a molten LiCl electrolyte, which results in a chemically aggressive environment that is too corrosive for typical structural materials. So, it is essential to choose the optimum material for the process equipment handling molten salt. In this study, corrosion behavior of Inconel 713LC, MA 754, X-750 and 718 in the molten salt $LiCl-Li_2O$ under an oxidizing atmosphere was investigated at $650^{\circ}C$ for $72{\sim}216$ hours. Inconel 713LC alloy showed the highest corrosion resistance among the examined alloys. Corrosion products of Inconel 713LC were $Cr_2O_3,\;NiCr_2O_4$ and NiO, and those of Inconel MA 754 were $Cr_2O_3\;and\;Li_2Ni_8O_{10}$ while $Cr_2O_3,\;NiFe_2O_4\;and\;CrNbO_4$ were produced from Inconel 718. Also, corrosion products of Inconel X-750 were found to be $Cr_2O_3,\;NiFe_2O_4\;and\;(Cr,Nb,Ti)O_2$. Inconel 713LC showed local corrosion behavior and Inconel MA 754, 718, X-750 showed uniform corrosion behavior.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.25 no.8
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• pp.611-615
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• 2012

In this study non-stoichiometric $(K_{0.5}Na_{0.5})_{0.97}(Nb_{0.96-x}Ta_xSb_{0.04})O_3$ ceramics were prepared by the conventional soild-state teaction method. The effect of Ta-substitution on the dielectric and piezoelectric properties were investigated. X-ray diffraction analysis of all the specimens less than x= 15 mol% indicated orthorhombic phase. Thereafter, the specimens showed orthorhombic phase near to pseudo-cubic. Sinterablity of all the specimens was improved due to secondary products such as KCT and KCN. The ceramics with x= 5 mol% showed the optimum velues of pizoelectric constant($d_{33}$)= 150 pC/N, electromechanical coupling factor (kp)= 0.45, electromechanical quality factor (Qm)= 418.9 and dielectric constant(${\varepsilon}_r$)= 567. Accordingly, These results indicate that the composition ceramics is a promising candidate for lead-free material.

• Journal of Distribution Science
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• v.12 no.8
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• pp.83-90
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• 2014

Purpose - Increasing sales of PB rice products can hinder the growth of domestic brands of rice, notwithstanding that the government is promoting domestic brands of rice. This analysis evaluated the influencing relationship among the variables of PB image, product credibility, and purchase intention of consumers who have never bought PB rice, to know the factors influencing consumers' decisions to purchase PB products. Research design, data, and methodology - PB products' brand image was analyzed as the factor that has a direct effect on purchase intention. The mediation effect of credibility on PB products is also analyzed, in terms of influencing the relationship between PB products' brand image and purchase intention. The analysis is performed on consumers that have not purchased a PB product and consumers who have purchased PB products from major distributors. Data is collected through questionnaires, from 389 of responders, and the AMOS 19.0 statistics package is used as a statistical tool. Results - It is proven that brand image has direct effects on the credibility of the product, and the credibility of product has a direct effect on purchase intention. However, it is revealed that brand image does not directly affect purchase intention, but that brand image indirectly affects it through the credibility of the product. Although the customers' recognition about PB image is low, the result shows that PB products' external attributes have effects on customers' purchase intention relating to the PB product. Therefore, it is important to establish the credibility of the PB product more than other products in terms of marketing. Conclusions - The following are the implications of the study. First, in a rice brand promotion, the credibility of the product should be ensured by a uniform brand image. To ensure the credibility of a product, the RPC brand and other brands should be unified, and the unified brand image should be applied to every product. Second, the package must possess a design as well as contents that could build consumers' perception of product credibility. Products' external attributes contribute to their credibility, which leads the consumers to purchase the products, including those consumers who have never bought PB rice products. Therefore, the products' credibility and sales can be reinforced by applying information about consumers' considerations when buying the PB rice product in different colors, font sizes, and packaging designs. This study is meaningful in two ways. First, it seeks to identify an NB revitalization strategy by exploring the purchasing behavior of customers who have no experience in buying PB rice products. Second, the results of previous studies about general brands are considered and applied in this study in order to investigate the influencing relationship among different factors of PB products. However, this study is a consumer awareness investigation; therefore, its results only have limited meaning to the relationship between brand image and purchase intention.

• Journal of Distribution Research
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• v.15 no.2
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• pp.1-34
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• 2010

Introduction As consumers' purchase behavior change into a rational and practical direction, the discount store industry came to have keen competition along with rapid external growth. Therefore as a solution, distribution businesses are concentrating on developing PB(Private Brand) which can realize differentiation and profitability at the same time. And as improvement in customer loyalty beyond customer satisfaction is effective in surviving in an environment with keen competition, PB is being used as a strategic tool to improve customer loyalty. To improve loyalty among PB users, it is necessary to develop PB by examining properties of a customer group, first of all, quality level perceived by consumers should be met to obtain customer satisfaction and customer trust and consequently induce customer loyalty. To provide results of systematic analysis on relations between antecedents influenced perceived quality and variables affecting customer loyalty, this study proposed a research model based on causal relations verified in prior researches and set 16 hypotheses about relations among 9 theoretical variables. Data was collected from 400 adult customers residing in Seoul and the Metropolitan area and using large scale discount stores, among them, 375 copies were analyzed using SPSS 15.0 and Amos 7.0. The findings of the present study followed as; We ascertained that the higher company reputation, brand reputation, product experience and brand familiarity, the higher perceived quality. The study also examined the higher perceived quality, the higher customer satisfaction, customer trust and customer loyalty. The findings showed that the higher customer satisfaction and customer trust, the higher customer loyalty. As for moderating effects between PB and NB in terms of influences of perceived quality factors on perceived quality, we can ascertain that PB was higher than NB in the influences of company reputation on perceived quality while NB was higher than PB in the influences of brand reputation and brand familiarity on perceived quality. These results of empirical analysis will be useful for those concerned to do marketing activities based on a clearer understanding of antecedents and consecutive factors influenced perceived quality. At last, discussions about academical and managerial implications in these results, we suggested the limitations of this study and the future research directions. Research Model and Hypotheses Test After analyzing if antecedent variables having influence on perceived quality shows any difference between PB and NB in terms of their influences on them, the relation between variables that have influence on customer loyalty was determined as Figure 1. We established 16 hypotheses to test and hypotheses are as follows; H1-1: Perceived price has a positive effect on perceived quality. H1-2: It is expected that PB and NB would have different influence in terms of perceived price on perceived quality. H2-1: Company reputation has a positive effect on perceived quality. H2-2: It is expected that PB and NB would have different influence in terms of company reputation on perceived quality. H3-1: Brand reputation has a positive effect on perceived quality. H3-2: It is expected that PB and NB would have different influence in terms of brand reputation on perceived quality. H4-1: Product experience has a positive effect on perceived quality. H4-2: It is expected that PB and NB would have different influence in terms of product experience on perceived quality. H5-1: Brand familiarity has a positive effect on perceived quality. H5-2: It is expected that PB and NB would have different influence in terms of brand familiarity on perceived quality. H6: Perceived quality has a positive effect on customer satisfaction. H7: Perceived quality has a positive effect on customer trust. H8: Perceived quality has a positive effect on customer loyalty. H9: Customer satisfaction has a positive effect on customer trust. H10: Customer satisfaction has a positive effect on customer loyalty. H11: Customer trust has a positive effect on customer loyalty. Results from analyzing main effects of research model is shown as