• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.810-814
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• 2004

This research was conducted to evaluate the safety of the herbicide-resistant rice, a genetically modified organism (GMO) developed by the Rural Development Administration by exposing it to 12 months old Sprague-Dawley rats for 8 weeks. The composition of herbicide-resistant brown rice with/without heating treatment was compared with those of conventional Ilpum brown rice with/without heating treatment to assess composition equivalence. Compositional analysis was performed to measure proximates, fiber, and minerals. The nutritional components of herbicide-resistant rice were similar to those of the nontransgenic control or were within the normal range of nontransgenic rice. Four groups of experimental male rats were fed one of the following diets for eight weeks: Ilpum brown rice (I) and its heated rice (IH) as non-GMO, and herbicide-resistant brown rice (G) and its heated rice (GH) as GMO- We checked clinical symptoms (anorexia, salivation, diarrhea, polyuria, anuria, fecal change), food intake, and water consumption every day, change of body weight once a week, and serum biochemistry and organ weights after 8 weeks of experimental feeding We did not find any significant differences in the above-mentioned items. These results suggested that genetically modified herbicide-resistant rice was compositionally equivalent to conventional Ilpum rice, and nutritional characteristics and safety of herbicide-resistant rice in old male rats treated for 8 weeks were not different from those of Ilpum rice, non-GMO.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.72-80
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• 2007

This study was carried out to investigate the effects of various salts on the physical and fermentative characteristics of doughs and on the quality of white pan breads produced using purified salt, Korean solar salt, Chinese solar salt, Mexican solar salt, washed and dehydrated salt, roasted salt, and bamboo salt. In farinogram patterns, dough prepared using the purified salt had the highest water absorption. Extensograms showed that the resistances and resistance/extensibility ratios of the doughs with the solar salts were higher than those with the purified salt. In amylograms, the dough with the bamboo salt had the highest viscosity value. A specific volume was the smallest in the bread with the Korean solar salt (4.11 mL/g), while the largest with the Mexican solar salt (4.85 mL/g). A baking loss rate of the bread prepared with the Korean solar salt (10.34%) was less compared to other samples (10.91 $\sim$ 11.65%). The crust of the bread added with the Korean solar salt showed higher L value and lower a value while its crumb showed the highest b value. A sensory evaluation indicated that significant differences in some characteristics of the breads were observed in the breads prepared with the Korean solar salt and Mexican solar salt. However, flavor, taste, and overall acceptability showed no significant differences among all breads prepared with different salts.

• Journal of Ocean Engineering and Technology
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• v.30 no.4
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• pp.327-333
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• 2016

Reinforced concrete structures have found wide usage in land and maritime applications. However, the corrosion of reinforced concrete has been recognized as a serious problem from economic and safety standpoints. In previous studies, the corrosion behavior of the inner steel bar embedded in mortar (W/C: 0.4, 0.5) was investigated using electrochemical methods. In this study, multiple mortar test specimens (W/C: 0.6) with six different cover thicknesses were prepared and immersed in flowing seawater for five years. Subsequently, equations related to the cover thickness, period of immersion, and corrosion characteristics of the embedded steel bar were evaluated using electrochemical methods. Prior to immersion, the corrosion potentials indicated an increase with increasing cover thickness, and after five years, all corrosion potentials demonstrated a trend in the positive direction irrespective of the cover thickness. However, the relationships between the corrosion potential and cover thickness were not in complete agreement. Furthermore, after five years, all of the corrosion potentials indicated values that were nobler compared to those obtained prior to immersion, and their corrosion current densities also decreased compared to their values obtained prior to immersion. It was considered that the embedded steel bar was easily corroded because of the aggression of water, dissolved oxygen, and chloride ions; a higher W/C ratio also assisted the corrosion process. The corrosive products deposited on the surface of the steel bar for five years cast a resistance polarizing effect shifting the corrosion potential in the nobler direction. Consequently, it was considered that the W/C ratio of 0.6 showed nearly same results as those of W/C of 0.4 and 0.5. Therefore, the corrosion potential as well as various parameters such as the cover thickness, period of immersion, and W/C ratio must be considered at once for a more accurate evaluation of the corrosion property of reinforced steel exposed to marine environment for a long period.

• Journal of The Geomorphological Association of Korea
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• v.19 no.3
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• pp.51-69
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• 2012

Physical strength of the rock is the most important factor of resistance to erosion and has been measured through various way. Bedrock microforms, like potholes and grooves, are the forms sculpted by the erosional processes of flow and the location and morphology are strongly affected by the differential erosion. It also assumed that the physical strength of the rock controls the erosion rate and mode of erosion. The schmidt hammer has been used to measure the rock strength in the field for the geomorphological research. To find the relationship between the rock strength and microforms, Schmidt hammer's R(rebound) were measured in the Baeksuktan, middle reach of Gilancheon, Cheongsong, Gyungsangbuk do. The overall values of rebound of the local sandstone showed over 65 in most cases, so it can be regarded as 'very strong'. It is found that the rebound values of the rock surface decreased towards current water level. It also, however, found that there was no systematic differences in rebound values among the topographically high and lows in the bedrock surface. There was no statistically significant difference in rebound values of the area with well developed microforms and others. The values of R from the exposed faces and inside of the microforms are similar. In the case of conglomerate, the part with the gravel showed higher values that the parts with sands. The rebound values are decreased near of(<1cm) the geological discontinuities(including joint and faults), so this line of weakness could be the point of initiation of active erosion to form microforms. However there is large variations in rebound values within this part. It also should be mentioned that topological relation between the strike of the geologic discontinuities and flow direction looks control the mode of erosional processes.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.12
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• pp.1923-1932
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• 2019

Objective: We investigated visual marbling level (VML) influence on pork loin physicochemical traits, consumer palatability responses, VML liking, purchase intent, and their relationships. Methods: For each of five slaughtering dates, at 24-h postmortem, nine paired Duroc castrated male boneless Longissimus dorsi (LD) muscles were categorized into low (LM, score 1 to 2, n = 3), medium (MM, score 3 to 4, n = 3), and high (HM, score 5 to 6, n = 3) VML. Meat physicochemical quality traits and consumer responses (n = 389) on palatability and VML liking, and purchase intent were evaluated. The experiment was in randomized complete block design. Analysis of variance, Duncan's multiple mean comparisons, and correlation coefficients were determined. Results: VML correspond to crude fat (r = 0.91, p<0.01), but both were reversely related to moisture content (r = -0.75 and -0.91, p<0.01, respectively). As VML increased, ash (p<0.05) and protein (p = 0.072) decreased, pH and $b^{\star}$ increased (p<0.05), but drip, cooking (p<0.05) and thawing (p = 0.088) losses decreased. Among treatments, muscle fiber diameter, sarcomere length, total and insoluble collagen contents, $L^{\star}$, and $a^{\star}$ did not differ (p>0.05). Compared to the others, HM had lower collagen solubility percentage (p<0.05), but similar (p>0.05) Warner-Bratzler shear force (WBSF). No differences (p>0.05) were found in juiciness, overall flavor, oiliness, and overall acceptability, but HM was more tender (p<0.05) than the others. Based on VML, consumers preferred MM to HM (p<0.05), while LM was similar to MM and HM (p>0.05). Corresponding to VML preference (r = 0.45, p<0.01), consumers (83%) would (p<0.01) definitely and probably buy MM, over LM (74%), and HM (68%), respectively. Conclusion: Increasing VML in pork LD altered its chemical composition, slightly increased pH, and improved water holding capacity, thereby improving its tenderness acceptability. Marbling might reduce chewing resistance, as lower collagen solubility in HM did not impact tenderness acceptability and WBSF. While HM was rated as most tender, consumers visually preferred and would purchase MM.

• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.614-620
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• 2018

A rice bran physically treated to increase the residual gamma amino butyric acid (GABA) content (200 mg/100 g) or its hot-water extract (200 mg/100 g) was added into a white pan bread, and changes in the physical properties including color, and volume and texture changes during storage at room temperature were examined. The addition of bran powders had negative effects on bread quality and storage stability whereas that of rice bran extract (RBE) improved the storage stability of bread. The lightness of bread crumbs decreased but the volume of bread slightly increased after addition of the RBE. The increase in crumb hardness during storage was retarded by the RBE addition. The residual concentration of GABA in bread was increased 38-fold when 20% of RBE was added. The addition of RBE to white pan bread improved the resistance to staling and health-promoting function because of GABA.

• Journal of the Korea Convergence Society
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• v.9 no.11
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• pp.417-424
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• 2018

The purpose of this study was to examine how combined exercise and acaiberry intake make effects on insulin and glycated hemoglobin of middle-aged women. The middle-aged women in their 40s and 50s were classified into three groups - group A which only had acaiberry intake, group B which both had acaiberry intake and combined exercise, and group C which only underwent the combined exercise. The combined exercise was held three times a week for 8 weeks, each for 60 minutes including warming up and cooling down. The aerobic exercise was carried out for 20 minutes with a treadmill walk with HRmax 50-60% and the resistance movement was carried out for 20 minutes with a strength of 50-60% based on 1RM. The participants were told to have the acaiberry drink before breakfast and dinner, by melting 5g of acaiberry powder to water. 2-way RGRM ANOVA was carried out to process the data for comparing each groups. In conclusion, the 8-weeks of combined exercise and acaiberry ingestion therapy did not improve the insulin and glycated hemoglobin. It is more likely to show clear changes in both elements with longer treatments and controlling the amount of ingestion and exercise intensity.

• Journal of Bio-Environment Control
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• v.28 no.3
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• pp.212-217
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• 2019

Bacterial wilt caused by Ralstonia solanacearum is a major disease that affects tomato plants widely. R. solanacearum is a soil born pathogen which limits the disease control measures. Therefore, breeding of resistant tomato variety to this disease is important. To identify the susceptible variety, degree of disease resistance has to be determined. In this study, micro sap flow sensor is used for accurate prediction of resistant degree. The sensor is designed to measure sap flow and water use in stems of plants. Using this sensor, the susceptibility to bacterial wilt disease can be identified two to three days prior to the onsite of symptoms after innoculation of R. solanacearum. Thus, this find of diagnosis approach can be utilized for the early detection of bacterial wilt disease.

• Journal of the Society of Naval Architects of Korea
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• v.56 no.1
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• pp.34-46
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• 2019

This paper provides the numerical results for the self-propulsion performance in waves of a car ferry vessel with damage in one of its twin-screw propulsion systems without flooding the engine room. The numerical simulations were carried out according to the Safe Return to Port (SRtP) regulation made by the Lloyd's register, where the regulation requires that damaged passenger ships should have an ability to return to port with a speed of 6 knots in a Beaufort 8 sea condition. For the validation of the present numerical analysis study, the resistance performance and the self-propulsion performance of the car ferry in intact and damaged conditions in calm water were calculated, which showed a satisfactory agreement with the model test results of Korea Research Institute of Ship and Ocean engineering (KRISO). Finally, the numerical simulation of self-propulsion performance in waves of the damaged car ferry ship was carried out for a normal sea state and for a Beaufort 8 sea state, respectively. The estimated average Brake Horse Power (BHP) for keeping the damaged car ferry ship advancing at a speed of 6 knots in a Beaufort 8 sea state reached about 47% of BHP at MCR condition or about 56% of BHP at NCR condition of the engine determined at the design state. In conclusion, it can be noted that the engine power of the damaged car ferry ship in single propulsion condition is sufficient to satisfy the SRtP requirement.

• Korean Journal of Microbiology
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• v.55 no.1
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• pp.69-73
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• 2019

During screening of microbes for compounds having cosmetic benefits, we isolated Marinobacter salarius HL2708#2 from lava seawater on Jeju Island, Republic of Korea. The complete genome sequence was determined. Strain HL27080#2 features a circular chromosome of 4,304,603 bp with 57.21% G+C content and a 244,163 bp plasmid with 53.14% G+C. There were 4,180 protein coding sequences identified, along with 49 transfer RNA and 18 ribosomal RNA noncoding genes. The genome harbored genes for the utilization of alcohol, maltose/starch, and monosaccharide as sole carbon sources. Genes responsible for halophilic characteristics and heavy metal resistance could be annotated, as well as aromatic and alkane hydrocarbons. Contrary to the prior report that M. salarius is negative for nitrate and nitrite reduction, nitrate/nitrite reductase along with nitrate/nitrate transporters and nitronate monooxygenase were evident, suggesting that strain HL2708#2 may be able to denitrify extracellular nitroalkenes to ammonia.