• The Korean Journal of Pesticide Science
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• v.12 no.3
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• pp.215-221
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• 2008

To assess the impact of molinate on freshwater aquatic organisms, acute and chronic toxicity studies for waterfleas were conducted. In acute toxicity studies for Daphnia magna, and Moina macrocopa, the 48-h $EC_{50}$ values were 11.4 and 8.3 mg/L respectively. And in reproduction toxicity studies for the same species, the NOEC's were 2.5 and 2.0 mg/L respectively. These results suggest that waterfleas have simillar sensitivity to molinate. On the other hand, the NOEC for 3-generation toxicity of moina macrocopa 0.16 mg/L, was much lower than those of acute values. This studies concludes that molinate has minimal risk to waterfleas in river.

• Korean Journal of Materials Research
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• v.29 no.2
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• pp.73-78
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• 2019

Lead free $(Ba_{0.7}Ca_{0.3})TiO_3$ thick films with nano-sized grains are prepared using an aerosol deposition (AD) method at room temperature. The crystallinity of the AD thick films is enhanced by a post annealing process. Contrary to the sharp phase transition of bulk ceramics that has been reported, AD films show broad phase transition behaviors due to the nano-sized grains. The polarization-electric hysteresis loop of annealed AD film shows ferroelectric behaviors. With an increase in annealing temperature, the saturation polarization increases because of an increase in crystallinity. However, the remnant polarization and cohesive field are not affected by the annealing temperature. BCT AD thick films annealed at $700^{\circ}C/2h$ have an energy density of $1.84J/cm^3$ and a charge-discharge efficiency of 69.9 %, which is much higher than those of bulk ceramic with the same composition. The higher energy storage properties are likely due to the increase in the breakdown field from a large number of grain boundaries of nano-sized grains.

• Preventive Nutrition and Food Science
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• v.6 no.1
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• pp.57-61
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• 2001

Conjugated linoleic acid (CLA), when incorporated into mouse liver microsomal membranes, selectively inhibits the mutagenesis of 2-amino-3-methylimidazo[4,5-f] quinoline (IQ). Nine-week old female ICR mice were given (p.o.) 0.1 mL olive oil alone (control), 0.1 mL olive oil plus 0.1 mL linoleic acid, or 0.1 mL olive oil plus 0.1 mL CLA, twice weekly for four weeks. The animals were then sacrificed and liver S-9 fractions were prepared. Activation of IQ for mutagenesis by the liver S-9 from CLA-treated mice was significantly reduced in comparison wit liver S-9 from control or linolic acid-treated mice. By contrast, the activation of 7,12-dimethylbenz[a] anthracene (DMBA) and benzo[a] pyrene (BP) was unaffected. Hence, CLA incorporated into phospholipids may selectively affect cytochrome P450 isozymes responsible for activating IQ, but not those which activate BP or DMBA. The addition of free CLA or the methyl esters of CLA, linoleic acid, or oleic acid, to control S-9 inhibited the activation of all three mutagens (IQ, BP, and DMBA).

• Journal of The Korean Society of Grassland and Forage Science
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• v.34 no.3
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• pp.214-218
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• 2014

This study was conducted to assess the feasibility of near-infrared reflectance spectroscopy (NIRS) as a rapid and reliable method for the estimation of crude protein (CP) fractions in forage legume mixtures (sudangrass and pea mixture, and kidney bean and potato mixture). A total of 178 samples were collected and their spectral reflectance obtained in the range of 400~2,500 nm. Of these, 50 samples were selected for calibration and validation, and 35 samples were used for calibration of the data set, and the modified partial least square regression (MPLSR) analysis was performed. The correlation coefficient ($r^2$) and the standard error of cross-validation (SECV) of the calibration models in the CP fractions, A, B1, B2, B3, and C, were 0.94 (1.05), 0.92 (0.74), 0.96 (0.95), 0.91 (0.42), and 0.83 (0.38), respectively. Fifteen samples were used for equation validation, and the $r^2$ and the standard error of prediction (SEP) were 0.87 (1.45), 0.91 (0.49), 0.94 (1.13), 0.36 (0.96), and 0.74 (0.67), respectively. This study showed that NIRS could be an effective tool for the rapid and precise estimation of CP fractions in forage legume mixtures.

• Food Science of Animal Resources
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• v.44 no.1
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• pp.189-203
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• 2024

This study investigated the antioxidant activity of radish seed oil (RSO) and its effects on the quality and storage characteristics of pork patties. To assess the antioxidant capacity of RSO, this study analyzed fatty acid composition, peroxide value (PV), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Pork patties were manufactured with the addition of RSO-0.4%, 0.8%, 1.6%, and 2.4%-and measured in terms of proximate composition, pH, water holding capacity (WHC), cooking loss (CL), color, texture profile analysis, and a sensory evaluation. Total microbial count (TMC), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and PV were measured at 1, 3, and 7 days of refrigerated storage. The DPPH radical scavenging activity of RSO was found to be 75.46%. In the cases of WHC and CL, there was no significant differences observed between RSO0.4%, RSO0.8%, and positive control (PC; p>0.05). Meanwhile, RSO2.4% showed significantly lower hardness, springiness, gumminess, and chewiness than PC (p<0.05), and these values tended to decrease with the addition of increasing RSO. In terms of storage characteristics, with an increase in the amount of RSO added, TMC, VBN, TBARS, and PV all decreased; among the treatment groups, RSO2.4% showed the lowest values. In conclusion, RSO exhibits antioxidant activity, but when added in large amounts, it negatively affects the quality characteristics of patties while positively impacting their storage properties, thus necessitating a balanced consideration of both outcomes. Therefore, adding 1.6% RSO is considered to be the most appropriate level for formulations to be used in practice.

• Journal of the Korean Wood Science and Technology
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• v.37 no.3
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• pp.200-207
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• 2009

As an effort to utilize the pine woods damaged by pine wilt disease, this study analyzed the density of pine wood nematode and compressive strength of damaged trees treated through soaking and fumigating. The density of nematode in Pinus densiflora and Pinus thunbergii woods soaked in wood vinegar and nematicide, and in seawater reduced greatly in 21 days and in 30 days, respectively. When reextracted nematode was injected artificially into healthy trees, infection was not observed after the lapse of six months, and the mean density of Pinus densiflora and Pinus thunbergii was $0.47g/cm^3$ and $0.54g/cm^3$, respectively, and their compressive strengths were $304kgf/cm^2$ and $363kgf/cm^2$, respectively. As to change in the density of pine wood nematode after fumigating, pine wood nematode was detected until the third month in both species, and those detected afterwards were found to be similar nematodes. After 24 months, the mean densities of Pinus densiflora and Pinus thunbergii were $0.54g/cm^3$ and $0.52g/cm^3$, respectively, and their compressive strengths were $353kgf/cm^2$ and $370kgf/cm^2$, respectively.

• Journal of Animal Science and Technology
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• v.62 no.4
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• pp.475-484
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• 2020

This study was conducted to evaluate the effect of the thickness of corn flakes produced by pressurized steam chamber (PSC) on rumen fermentation characteristics and nutrient degradability in Hanwoo and Holstein cows. Corn flakes were treated by PSC, in three groups based on corn flake thickness: < 2.5 mm (T1), 2.5-3.0 mm (T2), and > 3.0 mm (T3). Corn flake thickness significantly influenced pH (p < 0.01) and propionate concentration (p < 0.05) and slightly but not significantly influenced acetate, butyrate, and total-volatile fatty acids (T-VFA) concentrations. The dry matter (DM) degradability increased significantly with a reduction in corn flake thickness (p < 0.01), being significantly greater in T1 and T2 than T3 groups (p < 0.01) and similar between T1 and T2 groups throughout whole incubation time. Also, starch degradability was the lowest in T3 groups than others (p < 0.01). Thus, the present results showed that considering the production efficiency and economic feasibility, the optimal thickness of corn flakes produced in a PSC is recommended to be 2.5-3.0 mm.

• Journal of Life Science
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• v.21 no.1
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• pp.74-80
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• 2011

This study was carried out to investigate the effects of the addition of red wine on the quality characteristics and free amino acid content of seasoned pork meat. Seasoned pork meat was prepared using three variation: pork meat containing 25% water (T0), pork meat containing a combination of 20% water and 5% red wine (T1), pork meat containing a combination of 15% water and 10% red wine (T2), and pork meat containing a combination of 10% water and 15% red wine (T3). There were no significant differences in moisture, crude protein, crude fat, crude ash, a* value, rheological properties, pH, VBN content, saturated fatty acid or unsaturated fatty acid among T0, T1, T2 and T3. The L* and b* value of seasoned pork meat was higher in T2 and T3 than in T0 and T1 (p<0.05). The TBARS value was highest in T0 (p<0.05). The free amino acid content was higher in T2 and T3 than in T0 (p<0.05).

• Korean Journal of Materials Research
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• v.8 no.1
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• pp.58-63
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• 1998

5-64.3mol% AI$_{2}$O$_{3}$를 함유하는 AIN(1wt% $Y_{2}$O$_{3}$)의 1650-190$0^{\circ}C$ 상압소결에 따른 치밀화 거동, 미세구조, 열전도도가 검토 되었다. XRD 분석결과, AION(5NIN \ulcorner9 AI$_{2}$O$_{3}$ ), 27R AIN다형, AIN이 소결체의 주상으로서 동정되었다. AI$_{2}$O$_{3}$ 의 함량이 증가할수록 소결체의 부피밀도는 증가 하였다. AION을 기지상으로 하는 물질($\geq$ 30mol% AI$_{2}$O$_{3}$ )인 경우는 175$0^{\circ}C$ 소결에서 최대의 부피밀도를 나타내었으며, AIN을 기지상으로 하는 경우(5mol% AI$_{2}$O$_{3}$ ) 는 소결온도가 증가할수록 밀도가 감소하였다. $Y_{2}$O$_{3}$의 존재하에서 주로 185$0^{\circ}C$이상에서 AI$_{2}$O$_{3}$ 와 AIN의 반응에 으해서 액상이 생성되었다. AION을 기지로 하는 물질의 치밀화는 주로 액상의생성 및 AION의 입성장에 의해서 지배되었으나, AIN을 기지로 하는 물질에 있어서는 1$650^{\circ}C$에서 액상이 생성되었고, 소결온도가 190$0^{\circ}C$까지 상승할 동안 AIN의 입성장은 크게 일어나지 않았다. AI$_{2}$O$_{3}$ 함량이 증가할수록 낮은 열도도를 갖는 다량의 AION 및 액상의 생성으로 인하여 소결체의열전도도는 감소 하였다. 5mol% AI$_{2}$O$_{3}$ 를 함유한 190$0^{\circ}C$ 소결체가 최대의 열전도도(77.9W/(m\ulcornerk))를 나타내었다.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.200-206
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• 2011

Off-flavor and lipid oxidation are possible defects of irradiated bulgogi. This study compared the effects of several physicochemical treatments on microbial safety, volatiles, lipid oxidation, and sensory properties of irradiated beef bulgogi. Samples were separately irradiated with 20 kGy after each treatment such as packaging (aerobic and vacuum), antioxidants (vitamin C + ${\alpha}$-tocopherol (0.0 and 1.0%, w/w)), charcoal teabags (0 and 0.5%), or different temperatures (room temperature, -20, and -70$^{\circ}C$). No bacterial growth was observed (p<0.05) after irradiation of more than 20 kGy during storage at $35^{\circ}C$. Volatiles created by irradiating bulgogi were toluene, heptane, and 1,3-bis(1,1-dimethylethyl)benzene. Irradiation offflavor, lipid oxidation, and deterioration of sensory quality induced by irradiation were effectively reduced (p<0.05) by all physico-chemical treatments tested.