• Korean Journal of Agricultural Science
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• v.45 no.4
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• pp.741-748
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• 2018

This study was conducted to evaluate the nutritional value of total mixed rations (TMR) containing rice grain in an in vitro rumen fermentation system. Three types of grains (corn, wheat, and rice), timothy, and soybean meal (SBM) were used to prepare the experimental TMR: Corn TMR, Wheat TMR, and Rice TMR. The rumen fermentation characteristics of all the experimental TMRs were evaluated by an in vitro anaerobic system using rumen fluid for 24 and 48 h. The digestibility of the nutrients (dry matter [DM], crude protein [CP], and neutral detergent fiber [NDF]), pH, ammonia ($NH_3-N$), and volatile fatty acids (VFA) were determined. Rice TMR showed a higher DM digestibility than that of the Corn TMR at 48 h (p < 0.05). In all treatments, the CP digestibility was more than 80% at 48 h, but no significant differences were observed among the treatments. The NDF digestibility tended to be the lowest in the Wheat TMR (p = 0.06), and the pH tended to be the lowest in the Rice TMR (p = 0.09) among the treatments for the 48 h incubation. The Wheat TMR had the highest $NH_3-N$ concentration among the treatments (p < 0.01). Rice TMR had a lowest total VFA concentration among the treatments (p = 0.05) at 24 h, but no significant differences were observed at 48 h. Based on this in vitro result, it was considered that a rice grain has the potential to replace conventional grain ingredients when the TMR was formulated.

• Journal of Aquaculture
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• v.20 no.2
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• pp.127-131
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• 2007

In order to obtain the basic biological data for effective seed production of Protothaca jedoensis, the influence of sediment condition on its immersion rate was investigated. Immersion rate of P. jedoensis spats was investigated in the different substrate groups; mud, fine sand, medium sand and coarse. In 72 hours, immersion rate and survival rate of spat was 90.0 and 90.0, 76.7 and 98.3, 61.7 and 86.7, and 85.0 and 93.3%, respectively. And also, survival rates of the groups were 90.0%(mud), 98.3%(fine sand), 86.7% (medium sand) and 93.3% (coarse sand) respectively. The immersion time and rate of spat was increased with an increase in shell length.

• Food Science and Biotechnology
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• v.14 no.3
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• pp.358-362
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• 2005

Eudragit E100 microcapsules containing nisin were prepared and employed to control the ripening of kimchi. The recovery yields of microcapsules without/with nisin ranged from 93.53 to 94.61 % and 92.85 to 94.09 %, respectively. The particle size of microcapsules decreased (>200 to $100\;{\mu}m$) as the amount of aluminium tristearate increased from 6.0 to 15 %. The microcapsules were morphologically spherical and possessed rough surface. Nisin was completely released from the microcapsules within a day at pH 3.0 and within two days at pH 4.0, 5.0, and 6.0, respectively, whereas half the amount of nisin was released at pH 7.0 within two days. During fermentation of kimchi with microcapsules containing nisin, the pH decrease was retarded which resulted in a constant pH of approximately 4.2. The pH of 4.2 was optimal for ripening of kimchi for a longer period of time when compared with samples without nisin.

• Journal of Science Education
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• v.39 no.2
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• pp.290-305
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• 2015

In this study, we analyzed exhibitions and programs of Daegu National Science Museum in terms of levels of science communication and domains of scientific literacy. Also, we surveyed visitors' perceptions on the exhibitions. As results of analysis on science communication level, 48.3% of exhibitions and programs corresponded to the 1st generation level, 49.0% corresponded to the 2nd generation level, and 2.7% corresponded to the 3rd generation level. In terms of domains of scientific literacy, the contents on 'design world' and 'the nature of technology' got a majority. Also, the results of visitors' perceptions on the exhibitions showed they preferred active exhibitions, that is the 2nd generation. It is recommended to develop more 3rd generation exhibitions and programs based on the paradigm shift about the role of science museums. And it is also recommended to carry out the task to raise consciousness of citizens about scientific literacy and science communication.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.783-791
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• 2011

This study was carried out to investigate the effects of adding lotus root and leaf powder on the quality characteristics of cooked pork patties. The patties were of four types: unadulterated (control, T0), 0.5% lotus root powder (T1), 0.25% lotus root and 0.25% lotus leaf powder (T2), and 0.5% lotus leaf powder (T3). We found that the moisture content was highest in T1 group, and that the protein and fat contents were lowest in T1 (p<0.05). The ash content was lowest in T0 (p<0.05). The cooking yield and moisture retention level were not significantly different among the samples, but fat retention was the highest in T3 (p<0.05). The hardness, springiness, cohesiveness and chewiness were also highest in T3, and the gumminess was lowest in T0 (p<0.05). The $L^*$ values tended to increase with longer storage periods, and that of T0 was the highest after nine days of the storage (p<0.05). By contrast, the $a^*$ values decreased with longer storage periods (p<0.05), with that of T3 being the lowest (p<0.05) during storage periods. The water holding capacity decreased with longer storage periods, and that of T1 was the highest (p<0.05) during storage periods. The pH of T1 decreased, and those of T2 and T3 increased with a longer storage period (p<0.05). TBARS values increased with a longer storage period, and those of T0, T1, T2 and T3 were 8.69, 2.95, 0.88 and 0.55 mg/kg, respectively, after nine days of storage (p<0.05).

• Proceedings of the Korean Society of Crop Science Conference
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• 2023.04a
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• pp.51-51
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• 2023

Global warming has significant effects on the growth and development of wheat and can cause a reduction in grain yield and quality. Grain quality is a major factor determining the end-use quality of flour and a reduction in quality can result economic losses. Therefore, it is necessary to study the physiological characteristic of wheat to understand its response to temperature elevation, which can aid in the development of strategies to mitigate the negative effects of high temperature and sustain wheat production. This study investigated the effects of elevated temperature on grain characteristics and quality during the grain filling period of two Korean bread wheat cultivars Baekkang and Jokyoung. These two bread wheat cultivars were subjected to an increasing temperature conditions regime; T0 (control), T1 (T0+1℃), T2 (T0+2℃) and T3 (T0+3℃). The results showed that high temperature, particularly in T3 condition, caused a significant decrease in the number of grains per spike and grain yield compared to the T0 condition. The physical properties, such as grain weight and hardness, as well as chemical properties, such as starch, protein, gluten content and SDSS, which affect the quality of wheat, were changed by high temperature during the grain filling period. The grain weight and hardness increased, while the grain size not affected by high temperature. On the other hand, amylose content decreased, whereas protein, gluten content and SDSS increased in T3 condition. In this study, high temperature within 3℃ of the optimal growth temperature of wheat, quantity properties decreased while quality-related prosperities increased. To better understand the how this affects the grain's morphology and quality, further molecular and physiological studies are necessary.

• Proceedings of the Korean Magnestics Society Conference
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• 2008.12a
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• pp.52.1-52.1
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• 2008

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.253-259
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• 1998

Minerals of spring water in 47 sites of Chonnam were analyzed. Samples were collected 2 times, autumn and winter. The mineral concentrations (mean value) at maximum distribution rate were Ca 3.9, K 0.78, Na 7.4, Mg 0.7, Si 9.4, Ba 0.004, Ni 0.007, F 0.16, Cl 4.9, $SO_4$ 1.5, Fe 0.001, Zn 0.002 ppm, respectively. In case of Na, K, Ca, Mg, Si, Cl, Ba and Ni, the correlation coefficient was positive (p<0.05). K and O values were used as the indexes of healthy and delicious water. The K and O indexes of spring water which appeared to be good for health and deliciousness were 6.3 and 5.2, respectively. 98% of spring water in Chonnam appeared to be good for health and deliciousness.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.18 no.4
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• pp.169-173
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• 2008

$Eu^{3+}$ and $Bi^{3+}$ co-doped $YVO_4$ phosphors were produced by a microwave heating process. When the microwave heating method was synthesized,. the particle size was very small and the particles tended to agglomerate. However, as the heating time increased, the particle size increased and the agglomeration decreased. The emission spectrum exhibited a weak band for $^5D_0{\longrightarrow}^7F_1$ at 594.91 and 602.3 nm and strong sharp peaks at 616.7 and 620.0 nm due to the $^5D_0{\longrightarrow}^7F_2$ transition of $Eu^{3+}$. Microwave heating synthesis can provide a product without long time heating as well as good homogeneous distribution of activators.

• Journal of Environmental Health Sciences
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• v.42 no.3
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• pp.205-212
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• 2016

Objectives: The objective of this study was to evaluate the distribution of blood lead concentrations of residents in the areas surrounding an industrial complex. Methods: During the three-month period from August to October 2012, informed consent was obtained from a total of 417 residents in Gwangyang and Yeosu. We collected blood samples from all subjects, and their demographic characteristics were acquired using a questionnaire. The blood samples were analyzed using an atomic absorption spectrometer and data analysis was conducted using IBM SPSS version 21.0. Results: The geometric mean concentration of blood lead in all subjects was $1.85{\mu}g/dL$. The highest (p<0.01) blood lead concentrations were in the current drinking group ($2.24{\mu}g/dL$). Blood lead concentrations in the smoking group ($0.59{\mu}g/dL$) were significantly (p<0.05) higher than those in the non-smoking group ($0.24{\mu}g/dL$). Risk assessment was performe using the Korean National Environmental Health Survey (KNEHS) as a reference. The hazard indices of blood lead in males and females were 0.65 and 0.52, respectively Conclusion: We provided baseline data for reference values of toxicity and heavy lead concentrations. Our results might be useful for further evaluation of risks due to exposure to heavy metals via oral, air, and percutaneous routes.