• Korean Journal of Poultry Science
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• v.33 no.4
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• pp.263-271
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• 2006

This experiment was conducted to evaluate the effects of dietary Hwangto on growth performance and body composition in broiler chicks. A total of 216 one-day old 'Ross' broilers were assigned to 6 treatments in a completely randomized design. The six dietary treaoents were control no Hwangto added and diets containing 0.5, 1.0, 2.0, 4.0 and 8.0% of Hwangto supplementation. The weight gain of broilers tended to reduce with increasing level of Hwangto. However, there were no significant differences in feed intake and feed conversion ratio of broilers fed control and diets containing different level of Hwangto supplementation (P>0.05). There were no significant differences in TBA value of meat from broilers fed control and Hwangto supplemented diets (P>0.05). The meat cholesterol content was significantly lower in Hwangto treatment than of the control (P>.0.05). $NH_3$ concentration in feces was reduced in all Hwangto treatments (P<0.05). The Mg and Mn concentrations of meat we.e significantly higher in 8.0% Hwangto treatment than that of the control (P<0.05). The large intestine weight was significantly reduced in 2.0, 4.0 and 8.0% treatments (P<0.05).

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.368-368
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• 2017

Rice is the world's three major crops that is the staple food of Asian. Japonica type rice is consumed in Korea. Rice cultivation area decreases steadily. That is affected by decrease of the farm income with the inventory of 1.7 million tons, which is 2 to 3 times more than the optimal amount due to the decrease in the consumption of rice per person and cultivate high yield varieties. In recent years, as income level has improved, interest in health has been high and consumption for health food has been steadily increasing. For health food, rice is added by adding grains such as millet, sorghum, oats, beans and colored rice rather than white rice. In 1997, RDA(Rural Development Administration) developed black rice 'Heuknambyeo', and then 20 varieties were bred until 2017. In CBARES(Chungbuk Agricultural Research and Extension Services), we have developed new rice varieties 'Cheongpungheukchal' in 2010, 'Cheongpungheukhyangchal' in 2014, 'Cheongpungheukchal' is high in farming preference because of high yield. Black rice has high content of GABA and water-soluble phenol, DPPH radical scavenging activity, and consumers are interested in the function in the body. Therefore, functional and antioxidant activities(anthocyanin, total polyphenol, ${\alpha}-glucosidase$ inhibition) and antioxidant activities(ABTs, DPPH) were analyzed by comparing white and black rice. Testing varieties are 'Chucheongbyeo', best quality cultivars 'Daebo' and 'Samgwang' as white rice which are cultivated much in Chungbuk area, and black rice are 10 varieties including 'Cheongpungheukchal', 'Cheongpungheukhyangchal', 'Josaengheukchal' and so on. It has transplanted on 25th May, at CBARES research paddy by 100% fertilizer recommendation rate. Harvesting time was 50 days after heading by varieties, and has researched growth properties, yield and yield components, functional and antioxidant activities. Anthocyanin content was not measured because there was no pigmented in white rice, the highest value of anthocyanin content was 'Shintoheukmi' and in the range of 125.6~249.6mg/100g by black rice varieties. Total polyphenol content was high 'Cheongpungheukchal' and 'Shintoheukmi' and in the range of 96.68~244.34 mg/100g in black rice, white rice lower than blackish rice at 19.84~22.51mg/100g. ${\alpha}-glucosidase$ inhibition was high 'Cheongpungheukchal', 'Cheongpungheukhyangchal' and 'Shintoheukmi' in the rage of 75.87~98.85% by black rice varieties, especially 'Samgwang' was 80.75% and the other white rice was higher than 58~68%.

• Journal of the Korean Wood Science and Technology
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• v.37 no.3
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• pp.184-191
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• 2009

In the southern part of the Korean Peninsula including Jeju-island, the production amount of domestic cedar has increased gradually. However, their low qualities, expected to be caused by the low density and frequent knots, have restricted their practical utilization as the high value-added products. In this study, it is aimed to look for the new uses of domestic cedar and to examine the applicability for lamination lumbers of structural glued laminated timber (glulam). Above all, machine stress ratings for individual sawn lumbers confirmed that modulus of elasticity (MOE) of cedar lumber was lower than that of other common softwood species in Korea. On the other hand, cedar lumbers have enough stiffness to manufacture the structural glulam in accordance with Korean Industrial Standard (KS). The bonding strength and durability also met the KS limitation. Nevertheless, from the result of bending tests for cedar glulam, it was shown that the modulus of elasticity (MOE) did not meet the KS limitation. Therefore, it was concluded that additional researches were needed for reinforcing the stiffness of cedar glulam.

• Food Science and Preservation
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• v.13 no.5
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• pp.574-580
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• 2006

Different amounts of powder and concentrate (0.5% and 1.0%) of Prnus mume were added to doenjang and were examined during fermentation at $20^{\circ}C$. Moisture and amino nitrogen content were gradually increased, regardless of the amount of powder and concentrate of Prnus mume (PCP). A rapid increase in moisture and amino nitrogen was shown at initial 2 week of fermentation. Control showed a higher amino nitrogen content and microbial load (yeast and mold) than samples with PCP. Reducing sugar content was rapidly decreased after 2 weeks, but was plateaued after 4 weeks. Color (L, a and b) of doenjang had the highest value at 4 weeks, but was decreased thereafter. Weter extracts from samples with PCP were lower in radical scavenging activity than that of control, but methanol extracts and ethanol extracts were generally higher than that of control. Based on On sensory evaluation of doenjang after 6 weeks, control 1 was better than other treatments in color, aroma and taste. Significant difference was not observed among control 1, control 2 and samples with 0.5% PCP.

• Food Science and Preservation
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• v.14 no.4
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• pp.378-384
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• 2007

Powder, or a concentrate, of maesil (Prunus mume) were used in the making of kochujang, and were added to kochujang at 0.5 or 1.0% (w/w). Kochujang fermented with maesil powder lower moisture content than did samples fermented with maesil concentrate. Moisture content slowly increased during fermentation, and was $3{\sim}4%$ higher than the initial value after 8 weeks of fermentation. Kochujang fermented with maesil powder or maesil concentrate showed lower pH values and higher total acidities than did the control. The total microbial count was $3.6{\times}10^7\;5.4{\times}10^7\;cfu/g$, and yeast and mold levels were $2.0{\times}10^7{\sim}3.6{\times}10^7\;cfu/g$, as kochujang fermentation commenced. Microbial load reached a maximum by 4 weeks of fermentation, and decreased thereafter. L (lightness), a (redness) and b (yellowness) values of kochujang gradually decreased during fermentation. Compared to methanol extracts of kochujang, water extracts and ethanol extracts showed higher free radical scavenging abilities at the initial stage of fermentation. Control, and samples with 0.5% (w/w) maesil powder or maesil concentrate, attained higher scores in sensory evaluation tests than did samples with higher maesil levels, and were not significantly different at P>0.05 as determined by Duncan's multiple range test.

• Journal of Animal Environmental Science
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• v.18 no.sup
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• pp.55-64
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• 2012

We investigated the effect of the clay mineral fortified with complex trace elements by specific fermentation microbes on growth performance and a quality of pork in this study. For the declared experimental animal, 80 heads of crossbred with Large White and Yorkshire were randomly splitted into a control group and a test group. Each group were assigned with 4 replicates and 10 heads of each replicate. When 0.3% of the fermentation product of the clay mineral (FCM) was added into feed stuff and fed for 9 weeks of experimental feeding period, the results of the feed intake, weight gains, pH of carcass, lightness of meat color, and brightness of the muscle semimembranosus were similar to those of the control group. However, dressing percentage, reddishness of carcass, and water holding capacity were improved, respectively, as much as 2.7%, 12%, and 10%, and reduced by 6% in cooking loss. In order to investigate the immune modulatory effect of fermented clay mineral, pheripheral blood mononuclear cells (PBMC) were isolated and Immune modulatory parameters were measured. The proliferation activity of PBMC from pigs fed the fermented clay mineral were significantly increased compared to control group pigs, and also those results were more clearly observed as activated with lipopolysaccharide and concanavaline A. The secretion of TNF-${\alpha}$ of the FCM group pigs showed an increasing tendency. Therefore it was suggested that the feeding of FCM which was high in cation metathesis and the value of infrared ray, activated the immune responses, and thus the production of the environment-friendly high quality pork without the use of antibiotics would be possible.

• Journal of the Korean Society of Food Culture
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• v.3 no.4
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• pp.377-383
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• 1988

This studies have been carried out to develop Korean traditional tea from the effects of Cornus officinalis and Lycium chinense and to study the developed tea on microbiological (Saccharomyces cerevisiae) and metaboilsm of experimental animals (Spraque-Duwely male rats 200g). On the microbiological study the yeast growth is increased with the increase of added Cornus officinalis or Lycium chinense and Lycium chinense increased the yeast growth more than Cornus officinalis, especially the synergistic effects are recognized on mixed extract of Lycium chinense and Cornus officinalis. The effects of Cornus officinalis, Lycium chinense or the mixed extract of both extract on liver damage caused by carbon tetrachloride were investigated in the case of animal test. The activities of GOT and GPT in serum are increased on control group compared to normal group but Lycium chinense group and group (which is administrated with the mixed extract of both ectract) decreased apparently the activities of GOT and GPT. The contents of Creatinine, BUN and Glucose in serum has no difference between normal and control group when the Cornus officinalis, Lycium chinense or mixed extract of both extracts were injected. Among them Lycium chinense group showed more normal value compared to Cornus officinalis and the mixture of both extract. The protective effect on rat liver damage caused by carbon tetrachloride is in order of Lycium chinense. The synergistic effects of the mixed extract on liver damage are proved to be better than Lycium chinense or Cornus officinalis singly.

• Korean Journal of Agricultural and Forest Meteorology
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• v.20 no.4
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• pp.337-347
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• 2018

Weather causes much of the risk of agricultural activity. For efficient farming, we need to use weather information. Modern agriculture has been developed to create high added value through convergence with state-of-the-art Information and Communication Technology (ICT). This study deals with the quality control algorithms of weather monitoring equipment through Ubiquitous Sensor Network (USN) observational equipment for efficient cultivation of cabbage. Accurate weather observations are important. To achieve this goal, the Korea Meteorological Administration, for example, developed various quality control algorithms to determine regularity of the observation. The research data of this study were obtained from five USN stations, which were installed in Anbandegi and Gwinemi from 2015 to 2017. Quality control algorithms were developed for flat line check, temporal outliers check, time series consistency check and spatial outliers check. Finally, the quality control algorithms proposed in this study can also identify potential abnormal observations taking into account the temporal and spatial characteristics of weather data. It is expected to be useful for efficient management of highland cabbage production by providing quality-controlled weather data.

• Journal of Life Science
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• v.32 no.9
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• pp.698-705
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• 2022

Rice consumption in Korea is continuously decreasing; therefore, methods for reducing rice stocks are now being proposed. Increasing the consumption of rice and reduce these stocks will require that the rice processing industry be developed beyond simply using cooked rice as food. The Korean people's eating habits have also diversified recently, and the consumption of bread is increasing. Therefore, breeding a cultivar for rice flour is now necessary. Here, a line suitable for processing into rice flour was cultivated by deriving a mutant line by tissue culture of Ilpum. Mutant populations were investigated for major agricultural traits in the field, and grain characteristics and endosperm characteristics were investigated after harvest. Among the lines, line 29111 had similar agricultural characteristics to the background Ilpum, and excellent grain quality, and was selected for further analysis. The physicochemical properties that determine taste were similar or improved. However, unlike Ilpum, 29111 had a non-uniform starch structure and a characteristic powdery endosperm because large and male starch grains are evenly distributed. Therefore, 29111 was viewed as a breeding line suitable for processing and for excellent agricultural characteristics and taste. The added value can be increased by diversifying the uses of rice. The taste was improved and a method for breeding cultivars with grain characteristics for glutinous rice that would satisfy both producers and consumers was presented.

• Food Science and Preservation
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• v.31 no.4
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• pp.633-644
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• 2024

This study investigated the fermentation characteristics and quality attributes of ale beer brewed with MBA grapes to enhance the diversity of Korean domestic ale beers. The grapes were added to the wort in two forms: must and juice, at ratios of 10% and 20%. The results showed that while ale beer with 20% grape addition began fermentation a day later, all samples completed fermentation well on the sixth day. Increasing MBA grape content lowered the pH and increased total acidity and malic acid content without significantly affecting the sour taste. Higher grape addition also decreased the beer's IBU and bitterness scores in sensory evaluation. The addition of must addition enhanced redness due to anthocyanins, significantly increasing color intensity and EBC value of ale beer. Ale beer with the addition of must exhibited higher antioxidant capacities in total phenolic compound content, DPPH radical scavenging, and FRAP activities compared to that with the addition of juice. Sensory evaluation indicated that ale beer with 20% juice addition was preferred for its color, aroma, sweetness, body, and overall preference. The addition of MBA must improved antioxidant capacity, but ale beer with 20% juice had superior sensory qualities.