• Korean Journal of Poultry Science
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• v.51 no.1
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• pp.1-9
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• 2024

To reduce salt content and enhance calcium in chicken patty, shell calcium powder (SCP) was added, and transglutaminase (TG) was included to improve its properties. Five different treatments were prepared to assess the effects: CON (2% salt), T1 (0.75% salt + 0.2% SCP), T2 (0.75% salt + 0.2% SCP + 0.2% TG), T3 (0.5% salt + 0.4% SCP), and T4 (0.5% salt + 0.4% SCP + 0.2% TG). Reducing salt led to decreased ash content and increased cooking loss. The addition of SCP and TG raised pH levels. Meat color remained consistent with different salt, SCP, and TG levels. However, when salt was reduced to 0.5% and SCP was added at 0.4% without TG, the patty's hardness and chewiness decreased. Sensory evaluations showed reduced juiciness when salt was reduced to 0.5% and SCP was added at 0.4%, but no significant differences were observed in overall acceptability. Salt had no impact on TBARS results, but salt reduction to below 0.5% increased susceptibility to microbial contamination. In summary, reducing salt and adding SCP had minimal sensory impact, but when salt is reduced to 0.5% or lower, consider adding TG. Also, when decreasing salt, additional preservatives should be considered to address potential microbial contamination during manufacturing.

• BMB Reports
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• v.47 no.10
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• pp.593-598
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• 2014

RNA polymerase II carboxyl-terminal domain (RNAPII CTD) phosphatases are responsible for the dephosphorylation of the C-terminal domain of the small subunit of RNAPII in eukaryotes. Recently, we demonstrated the identification of several interacting partners with human small CTD phosphatase1 (hSCP1) and the substrate specificity to delineate an appearance of the dephosphorylation catalyzed by SCP1. In this study, using the established cells for inducibly expressing hSCP1 proteins, we monitored the modification of ${\beta}$-O-linked N-acetylglucosamine (O-GlcNAc). O-GlcNAcylation is one of the most common post-translational modifications (PTMs). To gain insight into the PTM of hSCP1, we used the Western blot, immunoprecipitation, succinylayed wheat germ agglutinin-precipitation, liquid chromatography-mass spectrometry analyses, and site-directed mutagenesis and identified the $Ser^{41}$ residue of hSCP1 as the O-GlcNAc modification site. These results suggest that hSCP1 may be an O-GlcNAcylated protein in vivo, and its N-terminus may function a possible role in the PTM, providing a scaffold for binding the protein(s).

• Anxiety and mood
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• v.5 no.1
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• pp.8-13
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• 2009

Objective : SCP-20, a yeast hydrolysate from Saccharomyces cerevisiae, has exhibited anti-stress, anti-anxiety, and antidepressant effects in animal studies. The objective of this study was to test the effects of SCP-20 on healthy controls and to assess its effects on stress response, depression and, anxiety. Methods : Sixty-one healthy volunteers (30 male, 31 female) were recruited and screened for significant psychiatric and medical conditions. Baseline measures of stress, anxiety, and depression were taken using questionnaires such as the Stress Response Inventory (SRI), Beck's Anxiety Inventory (BAI), Beck's Depression Inventory (BDI), and the physiological measure of heart rate variability (HRV). Each subject was assigned randomly to a group taking capsules containing either 70% SCP-20 (i.e. the SCP70 group), 99.5% SCP-20 (i.e. the SCP99.5 group), or a placebo. Follow up measures were taken at week 4. Results : Subjects taking SCP-20 showed significant improvement in SRI and BAI scores compared to those taking placebo. For BDI scores, there was no significant difference between groups. No significant adverse effects were reported. Conclusions : This study suggests that SCP-20 is effective in alleviating stress and anxiety symptoms in healthy individuals, and has little or no side effects. However, the role of of SCP-20 in alleviating depression needs further clarification. Studiess examining its effects in psychiatric populations are needed to establish its role in alternative medicine.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.2
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• pp.936-942
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• 2013

This paper presents the results of laboratory tests conducted to investigate the effectiveness of applying methodology of a sand compaction(SCP) and a gravel compaction pile(GCP) on soft ground. The test conditions involved relatively low replacement ratios (=10, 20, and 30%) of a pile to unit cell at 1g (gravity acceleration) level. Results revealed that GCP significantly enhanced bearing capacity, settlement reduction, and consolidation rate compared with SCP.

• Journal of Nutrition and Health
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• v.12 no.2
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• pp.87-93
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• 1979

인구적 증가와 사료 가격의 상승으로 인한 육류 제품의 가격이 상승하고 있음은 우리나라를 비롯하여 세계적인 현황이다. 이 문제에 대처하는 한 방법으로 새로운 단백질 급원으로써 Single Cell Protein이 개발되었고 이에 대한 여러가지 연구가 되어지고 있다. Single Cell Protein이 인간에게 식용이 될 동물이나 나아가서는 인간에게 직접 식품으로 사용되기 전에 인체나 동물 체내에 끼칠 영향과 그 안전성을 확인하려는 하나의 노력으로 이 연구가 시도되었다. 동물 체내 대사에 미치는 SCP의 악영향의 주원인은 함유된 독성물질로 보고 그 독성물질이 SCP 생산 및 처리 과정 중 어느 시기에 생겨나는가를 규명해 보고자 하였다. Fermentation을 끝낸 SCP의 Supernatant내에 함유된 Inorganic phosphate(I.P.)의 함량을 측정하여 SCP세포의 Viability를 알아보았다. Fermentation을 끝낸 후 10일까지는 I.P.가 차츰줄다가 40일이 지났을 때에는 I.P.의 증가를 보였으나 직후보다는 낮음을 나타냈다. 또한 냉동 건조시킨 뒤에도 SCP Cell이 살아있음을 보였다. 또한 위와 관련지어서 SCP를 Protein급원으로 써서 사육한 흰쥐에 나타난 Protein Efficiency Ratio(PER)를 통하며 SCP의 질을 평가하였다. 실험결과로 나타난 것을 보면 표준 식이에 사용된 Casein의 PER$(\overline{X}=2.58)$이 SCP의 PER$(Dict 1;\overline{X}=0.888$, $Dict 2;\overline{X}=0.893$, $Dict 3;\overline{X}=0.860)$ 보다 유의적으로 높았다. 그리고 총실험기간의 평균치를 볼 때, Fermentation을 끝내고 3일 후와 6일 후에 냉동 건조시킨 SCP의 PER은 시판되는 SCP의 것과 별다른 차이를 보이지 않았다. 그리나 후반기에 있어서는 Fermentation을 끝내고 3일과 6일 후에 냉동 건조시킨 SCP의 PER이 시판되는 SCP의 것보다 약간 저조함을 보였다. 그리고 Casein의 PER은 총 사육기간은 통하여 별 변동이 없음에 반하여 후반기에 SCP의 PER이 급격한 저하를 보임은 SCP 사용상의 문제점을 나타낸 것으로 해석 된다.

• ETRI Journal
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• v.20 no.2
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• pp.115-132
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• 1998

This paper proposes an extended service filtering technique to prevent overload in service control point (SCP) due to televoting (VOT) or mass calling (MAS) services with the heavy traffic characteristics. Also, this paper compares this extended technique with the existing overload control techniques, and calculates steady state call blocking probabilities in intelligent network (IN) under overload conditions. The proposed technique considers SCP overload and IN Capability Set (CS)-1 services (such as VOT or MAS service) that have to use the specialized resources of intelligent peripheral (IP). This technique uses first an activating step in which SCP requests service filtering to service switching point (SSP). Then, in the filtering step, SSP sends filtering results to SCP periodically or each N-calls. Also, when filtering time-out expires, SSP stops service filtering, and sends service filtering response to SCP in the deactivating step. This paper applies this technique to VOT/MAS service, and calculates SCP and SSP-IP (circuit) call blocking probabilities by using an analytical VOT/MAS service model. With the modeling and analyzing of this new technique, it shows that this technique reduces the traffic flow into SCP from SSP and IP prominently.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.12
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• pp.1753-1761
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• 2013

The individual and interactive effects of Schisandra chinensis powder (SCP) and sodium nitrite additions on color, pH, water holding capacity, residual nitrite, 2-thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, texture properties, fatty acids, amino acids and sensory evaluation of cooked pork sausages were investigated after 20 d of storage at $4^{\circ}C$. The powders (0, 0.5 and 1.0%) were added to sausages either alone or in combination with nitrite (0 and 100 ppm). SCP added-sausages showed lower $L^*$ (lightness) and W (whiteness) values, and higher $b^*$ (yellowness) values than sausage containing no nitrite, and exhibited the highest $a^*$ values at a 0.5% addition (p<0.05). Residual nitrite and TBARS values were found to be significantly reduced as the addition levels of SCP increased (p<0.05). As the addition of SCP increased, the sausage showed gradually decreased brittleness, cohesiveness, springiness, gumminess and chewiness, while adhesiveness increased. Polyunsaturated fatty acid, n-6 and n-6/n-3 fatty acid ratio concentrations were significantly higher in sausages containing SCP (p<0.05). The addition of SCP to sausage significantly (p<0.05) increased the ammonia content (by 0.5% SCP) and aromatic amino acid concentrations (by 1.0% SCP) (p<0.05). Inclusion of SCP in sausage meat resulted in a significant deterioration in quality characteristics of flavor, springiness, juiciness and overall acceptability (p<0.05). As expected, the observed changes in $a^*$, W, pH, shear force, texture property, TBARS, fatty acid, amino acid and sensory score of sausages, depended on the rate of addition of nitrite (p<0.05). These results suggest that SCP addition is not an effective way of improving the sensory evaluation of sausages, but may beneficially affect TBARS, nitrite scavenging activity, fatty acid and amino acid content in pork sausages.

• Transactions of Materials Processing
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• v.13 no.8
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• pp.678-688
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• 2004

The U-draw bending operation is known as a representative test method for springback evaluation of sheet metals since the sheet in U-draw bending operation undergoes stretching, bending and unbending deformations occurred at the stamping process. In this study, a simplified approach was proposed for predicting springback and side-wall curls of tailor-welded blank in U-draw bending operations, using moment-curvature relationships derived for sheets undergoing stretching, bending and unbending deformation. Two different welded strips were adopted to compare the effects of weld-line locations on the springback. One (type A) was welded along the centerline of the strip-width and the other (type B) was welded along the centerline of the strip-length. To investigate the effect of different thickness combination on the springback, the tailor-welded strips were joined by the laser welding process and consisted of three types of thickness combinations of sheets, SCP1 0.8t ＊ SCP1 1.2t, SCP1 0.8t ＊ SCP1 1.6t and SCP1 0.8t ＊ TRIP 1.0t. Some calculated results by the simplified formula were compared with experimental results.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2001.10a
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• pp.66-70
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• 2001

The purpose of this paper is to investigate the characteristics of springback for the U-bending of steel sheets for automotive body panels. This study presents the experimental and analytical approach for the two kind of steel sheets, namely SCP1 and TRIP(Transformation-induced plasticity), the newly developed high strength steel. The adopted thicknesses are 0.8, 1.2 and 1.6 mm for SCP1, and 1.0 mm for TRIP. The punch profile radii are designed in 3, 6, 9, 12, and 15 mm. As results, the springgo aspect could be observed experimently in the small punch profile radius. The degree of springback for TRIP sheets was more than the SCP1 sheets.

• Laser Solutions
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• v.7 no.2
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• pp.1-10
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• 2004

This work was attempted to join SCP sheet and STS304 sheet by using Nd:YAC laser beam. SCP sheet has good formability and low cost, while STS304 has excellent corrosion resistance and mechanical properties in high temp. In this experiment, butt joint type was used to develop the tailored blank welding for dissimilar steel. Sheets which have different thermal properties. Computer simulation was conducted to obtain the off-set position for efficient welding by considering laser power, scanning speed, focal length and basic properties. The result showed that the optimum thermal distribution was obtained when the laser beam was irradiated at $0.05{\sim}0.1$ mm off-set toward the SCP sheet side. The experiment was conducted based on the result of computer simulation to show the same optimum conditions. Optimum conditions were 3KW in laser beam power, 6m/min in scanning speed, -0.5mm in focal position, 0.1mm off-set toward SCP. Microhardness test, tensile test, bulge test, optical microscopy, EDS, and XRD were performed to observe the microstructure around fusion zone and to evaluate the mechanical properties of optimum conditions, The weld zone had high microhardness values by the formation of the martensitic structure. Tensile test measured the strength of welded region by vertical to strain direction and the elongation of welded region by parallel to strain direction. Bulge test showed $52\%$ formability of the original materials. Bead shape, grain size, and martensitic structure were observed by the optical microscopy in the weld zone. Detailed results of EDS, XRD confirmed that the welded region was connected of martensitic structure.