• Asian-Australasian Journal of Animal Sciences
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• 제25권6호
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• pp.886-894
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• 2012

Well-designed housing systems are important from the viewpoint of animal welfare and improvement of meat production. In this study, we investigated the effects of outdoor housing of pigs on their behavior, cortisol levels, and meat characteristics. Two groups that were born and raised in a spacious outdoor pen ($4{\times}10$ m for every two sows) or a minimum-sized standard pen in a piggery ($1.9{\times}2.2$ m for every sow) were studied. When their behaviors at the age of 2 to 3 wk were observed, the number of rooting episodes tended to be larger (p = 0.0509) and the total time of rooting tended to be longer (p = 0.0640) in the outdoor-housed piglets although the difference was not significant. Basal salivary cortisol levels of the outdoor piglets at the age of 4 wk were significantly lower than those of the indoor piglets ($5.0{\pm}0.59$ ng/ml vs. $11.6{\pm}0.91$ ng/ml, 30 min after treatment), although their plasma cortisol levels were similar ($53.3{\pm}3.54$ ng/ml vs. $59.9{\pm}4.84$ ng/ml, 30 min after treatment). When the ears were pierced at weaning, plasma and salivary cortisol levels were increased in both groups, even at 15 min after piercing. However, the increase in the outdoor-housed group was significantly less than that in the indoor-housed group. Throughout their lives, body weight and daily gain of the pigs were not significantly different between the two groups. In a meat taste preference test taken by 20 panelists, saltiness, flavor, and color of the outdoor-housed pork were found to be more acceptable. Moreover, when an electronic taste-sensing device was utilized, the C00 and CPA-C00 outputs ($3.78{\pm}0.07$ and $-0.20{\pm}0.023$), which correspond to compounds of bitterness and smells, respectively, were significantly lower in the outdoor-housed pork ($5.03{\pm}0.16$ and $-0.13{\pm}0.009$). Our results demonstrate that the outdoor housing system for piglets induces natural behaviors such as rooting and suppresses the strongest stress reaction of piglets, which could be important for animal welfare. Moreover, the outdoor housing system might change muscle characteristics and improve pork bitterness, flavor, and color. These changes may be preferred by consumers, increasing the sale of these meats.

• Korean Journal of Food Science and Technology
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• 제35권5호
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• pp.914-917
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• 2003

This study was undertaken to find the optimum condition for the Maillard browning reaction of tagatose and glycine model solution by applying the response surface methodology. Independent variables were pH (3, 5, 7), temperature (70, 85, $100^{\circ}C$), and time (60, 180, 300 min), while the dependent variables were absorbance, yellowness, color difference, and organoleptic score. The quadratic models with the cross-product proved to be suitable, due to the high coefficients of determination and the lack of fit results. Since all the dependent variables had saddle points, the optimal points were determined through ridge analysis. For absorbance, yellowness, and color difference, the optimal points were the lowest values; in contrast, the optimal point of organoleptic score was the highest value.

• Journal of Surface Science and Engineering
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• 제53권4호
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• pp.131-137
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• 2020

A series of Dy³⁺, Sm³⁺, and Dy³⁺/Sm³⁺ doped Gd₂WO₆ phosphors were synthesized by the conventional solid-state reaction. The X-ray diffraction patterns revealed that all of the diffraction peaks could be attributed to the monoclinic Gd₂WO₆ crystal structure, irrespective of the type and the concentration of activator ions. The photoluminescence (PL) excitation spectra of Dy³⁺-doped Gd₂WO₆ phosphors contained an intense charge transfer band centered at 302 nm in the range of 240-340 nm and two weak peaks at 351 and 386 nm. Under an excitation wavelength of 302 nm, the PL emission spectra consisted of two strong blue and yellow bands centered at 482 nm and 577 nm. The PL emission spectra of the Sm³⁺-doped Gd₂WO₆ phosphors had a series of three peaks centered at 568 nm, 613 nm, and 649 nm, corresponding to the ⁶G_5/2 → ⁶H_5/2, ⁶G_5/2 → ⁶H_9/2, and ⁶G_5/2 → ⁶H_11/2 transitions of Sm³⁺, respectively. The PL emission spectra of the Dy³⁺- and Sm³⁺-codoped Gd₂WO₆ phosphors showed the blue and yellow emission lines originating from the ⁴F_9/2 → ⁶H_15/2 and ⁴F_9/2 → ⁴H_13/2 transitions of Dy³⁺ and reddish-orange and red emission bands due to the ⁴G_5/2 → ⁶H_7/2 and ⁴G_5/2 → ⁶H_9/2 transitions of Sm³⁺. As the concentration of Sm³⁺ increased from 1 to 15 mol%, the intensities of two PL spectra emitted by the Dy³⁺ ions gradually decreased, while those of the three emission bands due to the Sm³⁺ ions slowly increased, thus producing the color change from white to orange. The CIE color coordinates of Gd₂WO₆:5 mol% Dy³⁺, 1 mol% Sm³⁺ phosphors were (0.406, 0.407), which was located in the warm white light region.

• Journal of Surface Science and Engineering
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• 제49권6호
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• pp.513-520
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• 2016

Many surface protection methods have been developed to apply to constructional steels which have been used under severe corrosive environments. One of these methods, hot dip galvanizing is being widely used to the numerous constructional steels such as a guard rail of high way, various types of structural steel for manufacturing ship and for some other industrial fields etc.. Recently, the cost of zinc is getting higher and higher, thus, it is considered that improvement of hot dip galvanizing process to reduce the cost of production should be developed possibly. In this study, additives such as acid cleaning solution, $NH_4OH$, $Al(OH)_3$ and $H_2O_2$ were added to flux solution, and omission of water washing treatment after acid cleaning was investigated with some types of flux solutions added with some additives mentioned above. The decrement of pH by adding the acid cleaning solution could be controlled due to neutralization reaction with addition of $NH_4OH$. The flux solution added with both $NH_4OH$ and $Al(OH)_3$ exhibited nearly the same color and pH value as those of orignal flux solution with no added, and the sample dipped to the flux solution which was added with additives mentioned above indicated a relatively good corrosion resistance compared to other samples. However, the flux solution added with $NH_4OH$, $Al(OH)_3$ and $H_2O_2$ exhibited a different color, sediment and a bad corrosion resistance. Consequently, it is considered that omission of water washing treatment may be able to perform by adding optimum additives to the original flux solution.

• Applied Microscopy
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• 제37권2호
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• pp.135-142
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• 2007

This research investigated morphological changes of ovarian follicle according to dose of irradiation when adult mice were exposed to X-rays from 6 MeV LINAC. At day 3 after irradiation of 200 cGy, 400 cGy and 600 cGy X-ray to the hole body of mice, the ovaries collected and stained with TUNEL. The normal follicles and atretic follicles were identified to apoptosis by the staining with TUNEL. In the atretic follicles of the normal ovary, the apoptotic bodies were well appeared and stained brown color. Almost of the follicles following irradiation are stained with TUNEL, but the sensitivity of reaction is weaker than that in irradiation of 400 cGy and 600 cGy X-ray. The granulosa cells of the radiated normal follicle by 400 cGV are shown brown color. In this stage, the nucleus of granulosa cells in the atrectic follicles are condensed and picknotic feature. The size of the radiated follicle by 600 cGy are decreased than the normal follicles. The atropic follicles are filled with apoptotic bodies which change of granulosa cells and theca cells by influence of X-ray. All of cell in the follicles are strongly positive stained with TUNEL by irradiation of 600 cGy.

• Korean Journal of Microbiology
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• 제9권3호
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• pp.103-120
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• 1971

We have been studied on brewing sweet starch. We obtained the results as follows ; 1) 5 strains, T-T-2, T-T-4, T-K-2, T-T-18, T-T-1, were the most available in view of fermentative power by capacity of $CO_2$. 2) 5 strains, T-T-4, T-T-2, T-T-1, T-T-3, T-K-2, produced capacity of alcohol more than 5.78%. 3) 6 strains, T-T-2, T-K-2, T-T-4, T-S-2, T-I-3, T-I-1, are available not only taste and flavour, but productive power of alcohol in sweet potato starch. 4) The form of 6 strains are long oval and round and most of them are similar to the other yeast in size. 5) In giant colony the color was cream color and cream buff, and T-K-2 was formed by $15{\times}12mm$ on diameter and by 3.5mm on high. 6) Optimum temperature of most of all strains is 25~ $300^{\circ}C$but T-K-4 is 28-30.deg.C. 7) Optimum pH is 3.4-4.6. 8) T-S-2 was died off at 65.deg.C, the other strains died $60^{\circ}C$. 9( Making Bun-kok with non-heated wheat bran .alpha.-amylase was more increased by 4.5-13.5 mg of glucose in reaction solution and .betha.-amylase more 1.6-3.4ml of N/10-$KMnO_4$ Solution than Bun-kok with heated wheat bran. 10) It seems that mycellium grows better than original in substance containing 0.4 ~ 1.2% of HCl. 11) Making Bun-kok to add 0.8% HCl, .alpha.-amylase was increased 9.93-20.7mg of glucose and .betha.-amylase ws increased 2.6~4.3ml of N/10-$KMnO_4$ solution to reaction solution. 12) 1.2%-HCl, or higher concentration, acts as inhibitor, in the meanwhile the concentration between 0.4~0.8% of HCl acts as activator. 13) We must make Bun-kok for 42 hours, at 28~$30^{\circ}C$) After we made Bun-kok using S-O-II and R-J-I one by one, Bun-kok which mix each other in equal quantity is increased more than original on enzyme acrivity. 15) Oxidation is the best way of refining sweet potato starch in N/10-phosphate buffer solution (pH 7.5). 16) When we prepared sweet potato starch, first pH was 3.0.

• Korean Journal of Food Science and Technology
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• 제23권1호
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• pp.52-56
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• 1991

The browning reaction of sugar derivatives, fructo-oligosaccharide, high maltose syrup(HMS), sorbitol and maltitol, and their effect on the appearance of jam and candy were investigated. The spectrophotometrie scanning of the absorbance between 230 nm and 700 nm could demonstrate the heat induced browning of the sugar derivatives. Fructo-oligosaccharide and HMS showed sharp increase in absorbance at 270-330 nm range by heating at $100{\sim}120^{\circ}C$ for 1 hr but sorbitol and maltitol did not show the increase in absorbance. When the pH was lowered red from neutral to 2.0, the absorbance of HMS and sucrose increased sharply, showing that these substances are relatively unstable in acidic heating compared to fructo-oligosaccharide. The addition of glycine enhanced the browing reaction of fructo-oligosaccharide and HMS, whereas little change was observed with sucrose, sorbitol and maltitol. These browning characterisitcs of sugar derivatives were reflected to the color development of apple jam and candy where they were used. Both fructo-oligosaccharide and HMS increased the yellowness of these products, while sugar alcohols reduced the yellowness compared to sugar.

• Journal of Radiation Protection and Research
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• 제20권3호
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• pp.181-186
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• 1995

UV irradiation causes a variety of biologic effects on the skin. These effects can be devided to acute reactuons and chronic reacxtions by duration of UV irradiation. Acute reactions are erythema reaction, pigment reactions and changes in epidermal thickness. Among them erythema reaction is most common and conspicuous acute effects of the skin. Upon exposure to sun or artificial UV soures, a faint redness response of skin may begin. Larger exposure causes sunburn reaction which is exaggerated erythema reactionassociated with pain, swelling, vesicle and dulla. Extent and time course of erythema reaction depend upon several factors including wavelength and dose of UVR, skin conditions likeas skin type, site, color, temperature, humidity and environmental factors. Evaluation of erythema erythema induced by UV irradiation is difficult to quantify. Degree of redness of skin are usually estimated by subjective visual evaluation. The lowest exposure dose required to protuce erythema is called minimal erythema dose (mod). Repeated exposures of UVR result in photaging skin. In this condition we can see wrinkling, skin atrophy, dilated blood vessels and keratoses. In sensitive persons photocarcinogenesis is can Be developed on exposed area of skin. Recently skin canser is increasing now in our country. An effective public education and photopreventive method must be developed.

• Journal of the Korean Society of Food Science and Nutrition
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• 제17권3호
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• pp.226-232
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• 1988

Non-enzymatic browning is a carbohydrate dehydration reaction, accelerated thorough the interaction of amino compounds. Reaction depends on several factors including temperature, reactant concentration, pH, water activity and specific ion concentrations, and result in progressive development of brown pigments in the affected food systems. The present study was designed to utilize a kinetic approach to analyze the effect of temperature and water activity on the browning development in green ten. The green tea was controlled at aw of 0.33, 0.44, 0.52 and 0.65 using saturated salt solutions and then stored at 35,45 and $55^{\circ}C$. Author portion of the sample of which the water activities were controlled in the same manner was stored at 35 and $55^{\circ}C$ alternately with 7 days interval. Simplified kinetic models were used to obtain the various kinetic parameters for browning development in green tea subjected to accelerated shelf-life tests(ASLT). The reaction of browning development was zero order. The activation energies calculated from Arrhenius plot ranged $1.5{\sim}2.4kcal/mole$ and $Q_{10}$ values were between 1.07 and 1.12. These kinetic parameters were then used to predict browning development under the nonsteady storage. Assessed from the parameters the shelf-lives at $25^{\circ}C$, the time to reach 1.02 O.D./g solid at which severe brown color change could be detectable, ranged 57 to 113 days and showed decrease with increase in aw. The predicted shelf-lives at different water activities were a little higher than actual values.

• Journal of Environmental Science International
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• 제29권11호
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• pp.1055-1064
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• 2020

In this research, heavy metals and T-P removal characteristics of plated wastewater are derived using BPC(Break Point Chlorination) process. AA sedimentation pond outflow(Influence) was evaluated for the removal efficiency of heavy metal(Ni) and T-P at a reaction time of 25 minutes by NaOCl input volume(9, 11, 13 and 15 mL). In the case, the higher the NaOCl input volumes, the higher the ORP values were maintained and the higher the removal efficiency tended to be. On the other hand, T-P was judged to have a low relationship between the ORP value and the removal efficiency. In addition, the efficiency of removal heavy metals and T-P in the plated wastewater by injecting 10 mL, 15 mL, 20 mL and 25 mL NaOCl, increased as the amount of NaOCl injected increased, the amount of NaOH input for pH increased. It was found that suspended solid in effluence also increased. It was also observed that the color of the plating wastewater changed from yellowish green to green to charcoal gray to black as the amount of NaOCl injected increased. Treatment characteristics of the reaction time, the longer the reaction time with the substance to be treated after the input of NaOCl, the more the heavy metal removal efficiency tended to increase. Through XRF analysis of the sludge, the constituents in the sludge such as NaCNO, CNCl, Na₃PO₄, CrO₄, 2Na₂CrO₄ and 2NaNO₃ will be analyzed in detail, and the mechanisms of the reaction between the plated wastewater and the complex compound will be elucidated.