• Journal of Dairy Science and Biotechnology
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• v.26 no.1
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• pp.53-57
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• 2008

• Food Industry And Nutrition
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• v.4 no.3
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• pp.59-65
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• 1999

• Journal of Animal Science and Technology
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• v.52 no.3
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• pp.237-244
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• 2010

In order to investigate the physiological properties of velvet antler of elk (Cervus e. canadensis) raised in Korea, antlers (n=378) were collected from deer in 8 provinces including Gyeonggi-do (n=53), Gangwon-do (n=49), Chungcheongbuk-do (n=62), Chungcheongnam-do (n=68), Jeollabuk-do (n=52), Jeollanam-do (n=15), Gyeongsangbuk-do (n=30) and Gyeongsangnam-do (n=49). The exterior characteristics (weight, length, girth and crown) of all antlers were measured, and 18 antler samples were randomly selected for measurement of interior characteristics such as specific gravity, capacity and diameter of cross section. The mean antler weight, length of the main beam and mean length of upper section were $4.87{\pm}1.79\;kg$, $83.7{\pm}13.2\;cm$ and $40.6{\pm}11.4\;cm$, respectively. Mean girth of the top, middle and base of the main beam were $27.1{\pm}5.9\;cm$, $22.1{\pm}3.6\;cm$ and $22.9{\pm}3.6\;cm$ respectively, indicating a slight narrowing in the middle of the antler. In each of the tines, the girth at the base was markedly thicker compared to the top. The depth of the crown at the top of the antler, and the average number of crowns and tines were $14.1{\pm}7.0\;cm$, $2.1{\pm}0.6$ and $3.0{\pm}0.5$, respectively. Although there was no significant difference in mean specific gravity between top and base, mean specific gravity of main beam tended to increase from top to base of the antler with decreasing capacity. Additionally, the inner diameter of the base of the antler was significantly reduced compared to that of the top, indicating a greater integumental thickening due to mineralization. Information on the morphological and physiological properties of elk antlers is scarce. Therefore, these results may be useful in providing basic information for the physiological properties of antler, and encourage further studies on antler morphology in other deer species showing species specific differences.

• Korean Journal of Environmental Agriculture
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• v.27 no.3
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• pp.253-259
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• 2008

Soil environmental conditions can affect nutrient availability during growth stage of tree fruit. We investigated the cause of disorderd fruit by the influence of soil chemical properties in orchard soil, composition of mineral nutrient in leaves and fruit to occur physiological disorderd fruit at four locations (Ulsan, Gyeongju, Pyeongtaek, Ansung) compared to healthy. There were significantly different (P=0.05) in exchangeable Ca, K, Mg and total nitrogen content in orchard soil between physiological disordered fruit and healthy fruit. The exchangeable Ca content in orchard soil caused by physiological disordered fruit was statistically lower than that of healthy fruit. However, exchangeable K, Mg and total nitrogen contents were higher than that healthy (P=0.05). There was a significant difference (P=0.05) in Ca content between physiological disordered fruit and healthy. Ca content in fruit flesh of physiological disorderedfruit was statistically lower than that of healthy. The physiological disordered fruit was a higher ratio of Mg/Ca in fruit flesh and peel compared to healthy fruit and also the ratios of N/Ca and K/Ca in a leaf were higher. The negative correlation between Ca and K, and Ca and Mg was detected in the fruit flesh of physiological disordered fruit. Therefore, we concluded that insufficient Ca content in fruit may cause 'the physiological disorder' pomelo disease and high content of N, exchangeable K and Mg ion in the soil solution might be disturbs exchangeable Ca ion to be absorbed in fruit.

• Korean Journal of Agricultural Science
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• v.45 no.1
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• pp.58-65
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• 2018

Meat quality includes technological quality attributes, consumer acceptance, and credence characteristics. In terms of credence characteristics, animal welfare is one of the most interesting topics to both consumers and the livestock industry. Consumers prefer meat produced from livestock that has been raised in low stress and ecofriendly environments. The livestock industry cares about animal welfare to meet the requirements of consumers. Animal welfare is closely associated with the stress and physiological response of livestock to stress. Moreover, stress just before slaughter (i.e., pre-slaughter stress) has negative effects on not only animal welfare but also ultimately on meat quality. It is well-documented that pre-slaughter stress can influence ante- and post-mortem biological changes of the muscles, especially their metabolic properties and metabolites. The metabolic properties and metabolites contents also can modulate the postmortem changes of the muscles. Conversion of muscles to meat during postmortem is a very important process because it determines ultimately the meat quality. Thus, understanding pre-slaughter stress and physiological responses to stress in farm animals is important for animal welfare and meat quality. The purpose of this paper was to examine the concept of stress, physiological responses to stress, measurement of stress, and the relationships between stress indices and meat quality traits.

• Journal of Life Science
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• v.12 no.6
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• pp.740-744
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• 2002

This experiment was conducted to clarify the effects of physiological properties in culture media on the proliferation and the acclimation of bulblets of several kinds of lilies cultured in vitro. Proliferation rate of bulblets from bulblet of Oriental hybrid ‘Marco Polo’, ‘Casa Blanca’ and Asiatic hybrid ‘Jolanda’ was higher in solid MS media compared with bulblets from scale Acclimation rate of regenerated bulblets was high in solid media which was pre-cultured in vitro, compared with liquid media. Sprouting rate of bulblets from bulblet was higher than bulblets from scale.

• International journal of advanced smart convergence
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• v.7 no.2
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• pp.38-46
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• 2018

This study proceeded an experiment that can increase such physiological properties of heated radish extract. During the extraction of radish, including the byproduct, an increase in antioxidant properties of radish according the heating temperature was performed. Upon the extracts of radish bark and radish green extract(mucheong), the physiological functionalities and antioxidant activity were investigated. As a result, the color of radish ethanol extract in dependence of heating temperature, showed light brown color at low heating temperature and black color from $150^{\circ}C$. The total polyphenol content significantly increased as a result of heat treatment; 6.7 times and 22 times higher than the control at $110^{\circ}C$ and $150^{\circ}C$, respectively. DPPH radical scavenging ability and antioxidant property increased with increasing heating temperature; in comparison to heat-treated radish at $110^{\circ}C$ and $150^{\circ}C$, $IC_{50}$ decreased by 1/22 times. $IC_{50}$ of the control was 23times higher than $150^{\circ}C$ heat treated radish (Control $IC_{50}$:130.305). According to the graph that represents ABTS activity, antioxidant activity increased in dependence of heat treatment likewise to the total polyphenol content and DDPH radical scavenging activity. Upon heat treatment at $150^{\circ}C$, antioxidant activity in consequence of ABTS assay increased 23 times higher than the control.

• Food Science of Animal Resources
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• v.33 no.3
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• pp.395-402
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• 2013

Sodium chloride is used to improve various properties of processed meat products, e.g., taste, preservation, water binding capacity, texture, meat batter viscosity, safety, and flavor; however, many studies have shown that sodium chloride increases the resistance of many foodborne pathogens to heat and acid. Listeria monocytogenes has been isolated from various readyto- eat (RTE) meat and dairy products formulated with sodium chloride; therefore, the objective of this paper was to review the effects of sodium chloride on the physiological characteristics of L. monocytogenes. The exposure of L. monocytogenes to sodium chloride may increase biofilm formation on foods or food contact surfaces, virulence gene transcription, invasion of Caco-2 cells, and bacteriocin production, depending on L. monocytogenes strain and serotype as well as sodium chloride concentration. When L. monocytogenes cells were exposed to sodium chloride, their resistance to UV-C irradiation and freezing temperatures increased, but sodium chloride had no effect on their resistance to gamma irradiation. The morphological properties of L. monocytogenes, especially cell elongation and filament formation, also change in response to sodium chloride. These findings indicate that sodium chloride affects various physiological responses of L. monocytogenes and thus, the effect of sodium chloride on L. monocytogenes in RTE meat and dairy products needs to be considered with respect to food safety. Moreover, further studies of microbial risk assessment should be conducted to suggest an appropriate sodium chloride concentration in animal origin foods.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.4
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• pp.408-416
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• 2022

This study investigated the physicochemical properties and physiological activities of jelly prepared from gelatin, sugar, bokbunja extract, and different amounts (0, 0.5, 1, 2 and 3%) of fermented sea tangle Saccharina japonica powder (FSP). The jelly moisture, pH, and sugar content slightly increased with increasing the FSP content. Hardness, springiness, gumminess, chewiness, and cohesiveness also increased with increasing FSP concentration. Jelly antioxidant activity did not change significantly with increasing FSP. In contrast, alcohol dehydrogenase and aldehyde dehydrogenase activities in the jellies increased significantly with increasing FSP concentration. β-secretase inhibitory activity in jellies also increased with increasing FSP concentration. Jellies containing 0.5 or 1% FSP achieved the highest overall sensory acceptance scores. Taken together, these data indicate that addition of FSP to jelly appears to improve its quality and physiological activities.

• Fibers and Polymers
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• v.6 no.1
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• pp.89-94
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• 2005

The purpose of this study is to offer acoustical database of warp knitted fabrics by investigating frictional sound properties and physiological responses according to structural parameters such as construction, lap form, and direction of mutual guide bar movement. Fabric sounds of seven warp knitted fabrics are recorded, and Zwicker's psychoacoustic param­eters - loudness(Z), sharpness(Z), roughness(Z), and fluctuation strength(Z) - are calculated. Also, physiological responses evoked by frictional sounds of warp knitted fabrics are measured such as electroencephalogram (EEG), the ratio of high fre­quency to low frequency (HF/LF), respiration rate (RESP), skin conductance level (SCL), and photoplethysmograph (PPG). In case of constructions, frictional sound of sharkskin having higher loudness(Z) and fluctuation strength(Z) increases RESP. By lap form, open lap has louder and larger fluctuating sound than closed lap, but there aren't significant difference of physi­ological responses between open lap and closed lap. In direction of mutual guide bar movement, parallel direction evokes bigger changes of beta wave than counter direction because of its loud, rough, and fluctuating sound. Fluctuation strength(Z) and roughness(Z) are defined as important factors for predicting physiological responses in construction and mutual guide bar movement, respectively.