• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 2000.10a
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• pp.104-107
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• 2000

• Journal of Animal Science and Technology
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• v.58 no.8
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• pp.32.1-32.7
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• 2016

Background: The objectives of this study were to investigate the effects of persimmon peel (PPM) supplementation on carcass performance, pork quality, eating quality, fatty acid composition, and cholesterol concentration of the porcine longissimus dorsi muscle. Results: No adverse effects of PPM supplementation were observed on carcass and meat quality characteristics among the treatment groups (P > 0.05), whereas pork loins from pigs fed a diet supplemented with 0.9 % persimmon peel (T3) showed more tender meat than did pork loins from pigs fed a control diet (P < 0.01), even though no significant difference was observed between the control and T1 group. The T3 group had higher ratio of polyunsaturated fatty acids relative to saturated fatty acids (0.33 vs. 0.28, P < 0.05) and lower total cholesterol concentration (94.4 vs. 99.1 mg/g, P < 0.05) compared to the control group. Persimmon peel appeared to have beneficial effects on fatty acid composition and cholesterol concentration, probably leading to a hypocholesterolemic effect. Conclusions: Animal diets fortified with persimmon peel represents an efficient and useful method for improving the nutritional quality of pork without impairing growth performance and eating quality properties.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.9
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• pp.1355-1359
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• 2003

This study examined the replacement of the fish meal (FM) with commercial poultry by-product meal (PBM) in practical diets for rainbow trout (Onchorynchus mykiss, Walbaum). Five isocaloric and isonitrogenous diets containing levels 0 (control), 10, 20, 30 and 40% of PBM as a replacement for FM were fed to three replicate groups of rainbow trout with a initial weight $34.50{\pm}0.43g$ (mean${\pm}$SE). Protein efficiency ratio (PER) of diets containing PBM up to 20% were similar to the control while significantly lower values were obtained from the groups receiving higher levels of PBM (p<0.05). Apparent protein digestibility coefficients (ADCs) were significantly lower than that of the control group when PBM was included at level of 20% or more. Similarly, significantly lower values were observed with diets containing 30 and 40% PBM in terms of dry matter, organic matter, ether extract, ash and energy digestibility (p<0.05). Dietary treatments did not significantly affect the body composition of the fish in terms of dry matter, crude protein, ether extract and ash. In conclusion, PBM in a proportion of 20% may replace about 40 % of FM in rainbow trout diet without significant impairment grow.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2018.06a
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• pp.32.1-32.1
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• 2018

Novel soft magnetic materials can be achieved by altering material properties such as morphology, composition, crystallinity, and grain size of soft magnetic alloys. Especially, magnetic properties (i.e., saturation magnetization, coarcivity) of soft magnetics are significantly affected by grain boundaries which act as a control of magnetic domain wall movement. Thus, we herein develop a two-step electroless plating method to control morphology and grain size of FeCo films for excellent magnetic properties. Accordingly, the chemical composition to control the degree of polarization of FeCo alloys was altered by electroless deposition parameters; for example, electrolyte concentration and temperature. The grain size and crystallinity of FeCo alloys was dramatically affected by the reaction temperature because the grain growth mechanism dominantly occurs at $90^{\circ}C$ where as the neucleation only happens at $50^{\circ}C$. By simply controlling the temperature, the micron-sized FeCo grains embedded FeCo film was synthesized where the large grains allow high magnetization originated from larger magnetic domain with low corecivity and the nano-sized grains allow excellent soft magnetic properties due to the magnetic correlation length.

• Korean Journal of Acupuncture
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• v.20 no.1
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• pp.31-38
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• 2003

Effects of Haenggan($LR_2$) and Chungwan ($CV_{12}$) acupuncture on plasma lipid composition were investigated in rat fed high fat diet. Body weight gain showed a tendency to decrease in acupuncture groups and in acupuncture groups, chungwan acupuncture groups showed a lower values than haenggan acupuncture group. Concentrations of plasma triglyceride, free fatty acids showed a decrease in the acupuncture groups. Concentration of plasma lipoprotein showed a tendency to decrease in acupuncture groups, however in the control group and haenggan group, the values showed no significantly different. Plasma glucose concentration showed a low values than control group, in acupuncture groups, the values showed no significantly different. In plasma cholesterol concentration, total cholesterol and LDL-cholesterol showed a tendency to decrease in acupuncture groups, however the values of LDL-cholesterol showed no significantly different in the control group and haenggan group. HDL-cholesterol concentration showed no significantly different in all treatment groups.

• Journal of Industrial Technology
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• v.25 no.A
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• pp.157-162
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• 2005

In this study, the fabrication of PZT films was performed from a multilayer structure comprising $TiO_2$, $ZrO_2$ and PbO thin films prepared by rapid themal chemical vapor deposition(RTMOCVD). $TiO_2$, $ZrO_2$ and PbO are the component layers of oxide multilayer system for a single phase PZT thin film. The composition control of PZT thin film was done by the thickness control of individual component layer. The composition ratio of Pb:Ti:Zr with thickness were 1:0.94:0.55. Occurrence of a single-phase of PZT was initiated at around $550^{\circ}C$ and almost completed at $750^{\circ}C$ under the fixed time of 1hr. As the concentration of Pb increased, the roughness and crystallization in the film increased. From the as result of using XPS and TEM, the single phase formation through annealing is evident. The electrical properites of the prepared PZT thin film(Zr/Ti=40/60, 300 nm) on a Pt-coated substrate were as follow: dielectric constant ${\varepsilon}_r=475$, coercive field Ec=320 kV/cm, and remanant polarization $P_r=11{\mu}C/cm^2$ at an applied voltage of 18 V.

• Research in Community and Public Health Nursing
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• v.18 no.4
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• pp.535-542
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• 2007

Purpose: The purpose of this study was to identify the effects of an overweight control exercise program on body composition and blood lipids. Method: This comparative study was conducted at an elementary school in Seoul, Korea. Pre and post body weight, BMI, PBF, and obesity degree as body composition and TC, HDL-C, LDL-C, and TG as blood lipids were tested. The aerobic exercise lasted 12 weeks from April to July, 2006. A total of 168 overweight 3rd grade to 5th grade school children attended and were divided into a walking exercise group (n=68) and a rope jumping exercise group (n=38). Data were analysed using SAS 8.12. Result: At the end of the program, the participation rate was higher in the rope jumping exercise group than in the walking exercise group. Body weight, BMI, PBF, obesity degree, TC, and LDL-C were lower than those before the program, and HDL-C was higher than before the program. Conclusion: The school-based overweight control exercise program was effective. Because of the participation rate was higher in the rope jumping exercise group than in the walking exercise group, rope jumping exercise is recommended for low grade children.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.13 no.4
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• pp.56-67
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• 1999

In this paper, the new composition Irethod of global and local fuzzy reasoning concepts is proposed to reduce, optimize and automatically acquire the number of rules, without any lose of the general performances in conventional fuzzy controllers. In order to control the interaction between global reasoning and local reasoning, the DNA coding algorithm is introduced to the local fuzzy reasoning of the proposed composition fuzzy reasoning rrethod. The method is awlied to the real liquid level control system for the purpose of evaluating the performance. The sinru1ation results show that the proposed technique can control the system with higher accuracy and automatical1y acquire the fuzzy rules with rmre feasibility, than the conventional methods.ethods.

• Food Science and Preservation
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• v.31 no.2
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• pp.324-331
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• 2024

This study examined the nutrient composition and taste properties of Sargassum fusiforme (SF) from two locations in the Wando region (Wando-eup: WD-A, Sinji-myeon: WD-B) and control region in Korea. The protein content of the SF in Wando regions was higher than that of the control, while the carbohydrate content was lower. The WD-A region had the lowest calorie content and the highest ash level when compared to the other regions. The potassium, iron, and zinc contents of the in WD-A were significantly higher than the other groups, but the sodium, phosphorus, and magnesium contents were lower. Free and constitutive amino acids, as well as the total and essential amino acid content, were higher in Wando regions than in the control. When analyzing using an electronic tongue, the SF from the WD-A region had the highest umami and sourness and the lowest bitterness and sweetness. Therefore, the results of this study can serve as fundamental data for seaweed research in the Wando region.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.4
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• pp.495-504
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• 2017

Objective: Manipulating the fermentation to improve the performance of the ruminant has attracted the attention of both farmers and animal scientists. Propionate salt supplementation in the diet could disturb the concentration of propionate and total volatile fatty acids in the rumen. This study was conducted to evaluate the effect of calcium propionate supplementation on the ruminal bacterial community composition in finishing bulls. Methods: Eight finishing bulls were randomly assigned to control group (CONT) and calcium propionate supplementation (PROP) feeding group, with four head per group. The control group was fed normal the total mixed ration (TMR) finishing diet, and PROP group was fed TMR supplemented with 200 g/d calcium propionate. At the end of the 51-day feeding trial, all bulls were slaughtered and rumen fluid was collected from each of the animals. Results: Propionate supplementation had no influence the rumen fermentation parameters (p>0.05). Ruminal bacterial community composition was analyzed by sequencing of hypervariable V3 regions of the 16S rRNA gene. The most abundant phyla were the Firmicutes (60.68%) and Bacteroidetes (23.67%), followed by Tenericutes (4.95%) and TM7 (3.39%). The predominant genera included Succiniclasticum (9.43%), Butyrivibrio (3.74%), Ruminococcus (3.46%) and Prevotella (2.86%). Bacterial community composition in the two groups were highly similar, except the abundance of Tenericutes declined along with the calcium propionate supplementation (p = 0.0078). Conclusion: These data suggest that the ruminal bacterial community composition is nearly unchanged by propionate supplementation in finishing bulls.