• Proceedings of the KOSOMBE Conference
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• v.1996 no.05
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• pp.3-5
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• 1996

Electrogastrography(EGG) is the technique by which gastric myoelectrical activity is recorded noninvasively, from electrodes on the abdominal skin. This gastric myoelectrical activity consists of two type signals : 1) slow wave, which is gastric basal rhyemic activity and is not closely related to gastric contraction 2) spike wave, which is generated only during contraction of the stomach. Despite many attempts made over the decades, analysis of surface EGG has not led to identification of the spike wave (gastric contraction) that would help the clinician to diagnose functional or organic diseases of the stomach. In this paper, we propose a feasible methods to detect gastric contraction by frequency-domain signal analysis of surface ECG signal. Synchronous measurement of gastric pressure by the antropyloric manometry with surface EGG established feasibility of this method.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.717-726
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• 2011

Response surface methodology (RSM) was performed in order to determine the optimal mixing conditions of different amounts of egg and sugar for the preparation of soybean pudding. The experiments were designed according to a central composite design by designating whole egg and sugar content as independent variables. Meanwhile, sweetness, Commission Internationale de I'Eclairage (CIE) color parameters (L*, a* and b* values), hardness, cohesiveness, springiness, and gumminess were response variables. Overall optimization, conducted by overlaying the contour plots under investigation, was able to determine the optimal range of dependent variables within which the 14 responses were simultaneously optimized. The point chosen as a representative of this optimal region corresponded to 50.00 g of whole egg and 31.66 g of sugar. Under these conditions, the model predicted L* value=80.03, a* value=-5.44, b* value=27.86, sweetness=21.23 ($^{\circ}Brix$), hardness=$25.45{\times}10^5$ (dyne/$cm^2$), cohesiveness=67.90 (%), springiness=46.20 (%), and gumminess=12.71 (g).

• Food Science of Animal Resources
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• v.38 no.5
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• pp.901-911
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• 2018

Response surface methodology was used to study the effect of egg albumen (5-15 g), vegetable oil (5-15 g), and corn bran (5-15 g) on sensory and textural (firmness and toughness) quality of chicken nuggets cooked by the oven, steam, and microwave methods. The egg albumen and vegetable oil had a positive linear effect but corn bran had a negative linear effect at p<0.01 on sensory overall acceptability scores of nuggets. Firmness and toughness scores were increased significantly (p<0.01) with the increase in corn bran level in the formulation. The optimum level of egg albumen, vegetable oil, and corn bran were obtained and validated. Cooking methods also affected the sensory and textural quality of nuggets. Steam cooked nuggets had higher values of sensory scores than oven and microwave cooked nuggets. Oven cooked nuggets showed higher values of firmness and toughness than steam and microwave cooked nuggets. Results of this study suggest that emulsion based meat products can be enriched with dietary fiber source like corn bran without compromising the sensory and textural quality of the products.

• Development and Reproduction
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• v.4 no.1
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• pp.1-6
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• 2000

Ultrastructure of the zona radiata the micropyle and fertilization process in the rainbow trout (Oncorhynchus mykiss) were examined by light, scanning and transmission microscopes . The egg micropyle of rainbow trout consists of a funnel-shaped vestibule and a tapered canal transversing the zona radiata. The micropyle showed the type with a flat pit leading into a long canal and the micropylar wall showed the clockwise spiral structure. There were a great number of microvilli secreting adhesive materials having trapping function attracting the spermatozoa in the vicinity of micropyle. It was apparent that ridges extended between the projections. In the initial stages of penetration, the spermatozoon still within the micropylar canal attached perpendicularly at its apical tip to the egg surface, then the sperm head was rapidly engulfed by the folded egg surface with its many microvilli. The spermatozoon disappeared from the outer surface of the egg before the fertilization cone completely retracted 250 seconds after insemination. No interconnecting ridges was present in the egg surface. In short, the block to polyspermy to permit entry of a single sperm is considered to be mechanical by the morphological design of the micropyle and fertilization cone.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.1
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• pp.82-91
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• 1995

This study was designed to elucidate the effects of lysozyme, clupeine, sucrose, and sodium chloride on the foaming properties of egg albumen and podered beef plasma. Surface tensions of egg albumen(5%, w/w) and powdered beef plasma(5%, w/w) adding to lysozyme, clupeine, sucrose, and sodium chloride were 46.8$\pm$0.379~52.4$\pm$ 0.404dyne/cm(control, 51.5$\pm$0.416dyne/cm) and 54.6$\pm$0.231~60.7$\pm$0.467dyne/cm(control, 53.9$\pm$0.153dyne/cm), respectively. Turbidities of the solutions were 77.0$\pm$0.058~97.9$\pm$ 0.058(control, 91.2$\pm$0.153) and 90.3$\pm$0.058~98.5$\pm$0.115 (control, 82.7$\pm$0.100), respectively. Surface hydrophobicities of the solutions were 524~811(control, 485) and 5102~ 7128(control, 4665), respectively. The solution with high hydrophobicity revealed good foaming properties. Analysis of egg albumen and powdered beef plasma foam by electrophoresis showed that lysozyme was retained for a long time in foam. The optimal concentraitons of lysozyme and clupeine for foaming properties were 0.5% and 0.3% in egg albumen(5%, w/w) and 0.5% and 0.5% in powdered beef plasma(5%, w/w), respectively. In case of egg albumen, sodium chloride dominantly enhanced the action of clupeine. The addition of 0.3% clupeine with sodium chloride(2.0M) to egg albumen(5%, w/w) increased overrun and foam stability by 119.5% and 70.9%, respectively. The addition of 0.5% clupeine to powdered beef plasma(5%, w/w) also increased overrun and foam stability by 43.7% and 127.3%, respectively.

• International Journal of Industrial Entomology and Biomaterials
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• v.6 no.2
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• pp.115-123
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• 2003

Oviposition and egg laying is an important physiological and behavioural event in the life cycle of the silkworm, Bombyx mori (L). Oviposition and egg laying is dependent on a number of intrinsic and extrinsic factors viz., neural, hormonal, environmental, physical, behavioral etc for the perpetuation of population. Although, the virgin female moths have fully developed embryos but active egg laying begins under the influence of mating which provides essential copulation stimulus for oviposition. After mating drastic biochemical changes occurred that incites egg laying under the influence of optimum environmental conditions. Weight of pupae as well as larval density has significant role on oviposition and egg laying behaviour in the silkworm wherein high pupal weight and inadequate rearing space affects not only the biology, morphology and physiology but also the oviposition and egg laying. Surface topography, plane of inclination, mating length, age of male moth, temperature and photoperiod etc has significant effect on reproductive physiology of silkworm. An attempt has been made in this review article to elucidate briefly the works carried out on mating behaviour, direct and indirect copulation stimulus, vitellogenesis, influence of environmental factors besides effect of weight of pupae and or pharate adult and larval density on oviposition and egg laying behavior in the silkworm, B. mori and its significance in silkworm seed production.

• Journal of Biosystems Engineering
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• v.27 no.4
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• pp.293-300
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• 2002

Surface crack detection is an important aspect in the quality control process of egg markets. The acoustic vibration of an egg could be used as a critical factor in evaluating the eggshell quality. The mode shape indicates the egg vibration behavior at different locations with respect to the input impulse and provides important information for the optimum sensor location to obtain the desired acoustic measurements. Theoretical analysis and experimental measurements were conducted to determine the acoustic vibration modes in eggs. The resonant fiequencies of the first and second resonance mode of intact eggs were found to be distributed between 2kHz and 7kHz range. The measured mode shapes of an egg were similar to theoretical shapes of homogeneous, elastic spheres. An elliptical deformation at the equator ring of the egg was observed. The frequency peak of this mode was dominantly present in the frequency spectrum of an intact egg impacted at its sharp position. The mode shapes related to the first resonant frequency of an egg shelved that the optimum location for the measuring sensor was the 180 degrees position. A optimum location for the egg support was found to be the 90 degrees position having the smallest vibration magnitude.

• Korean Journal of Agricultural Science
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• v.49 no.4
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• pp.857-869
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• 2022

Eggs are considered an excellent complete food because they contain many major energy sources, including protein. Eggs are one of the most widely consumed foods worldwide, and egg consumption is steadily increasing. Eggs are generally classified according to their quality and weight. Various characteristics of eggs must be considered for the design and effective utilization of equipment used for the transport, processing, packaging, and storage of eggs. In this study, egg surface area, volume, density, etc. were measured according to the grade of the egg. The values of several geometrical properties that were measured tended to increase with increasing egg grade. The smallest grade eggs had the lowest shell thickness and density. The electrical conductivity of the eggshell and its contents was measured with a self-made electrode and equipment. The egg shell showed properties similar to insulators, and as the thickness increased, the electrical conductivity tended to increase. The electrical conductivity of the egg yolk showed almost constant values under all conditions. The electrical conductivity of the egg white and mixture was particularly low at 0.1 kHz. Fouling and electrode corrosion occurred in a low frequency region due to the egg white. In this study, various geometric and electrical characteristics of eggs were measured, and based on this, factors that could serve as new indicators for egg processed production were analyzed and investigated.

• 대한생식의학회:학술대회논문집
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• 2001.11a
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• pp.57-62
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• 2001

One of recent advances of mammalian fertilization is the understanding of the molecular basis of fertilization. Several proteins localized in sperm nucleus or on sperm surface are necessary for the fertilization process. Protamines, sperm nuclear proteins, are required for normal sperm function that leads to fertilization. Fertilin and cyritestin are sperm surface proteins and essential for sperm-egg binding. Fertilin is also required for sperm transport in the female reproductive tracts. Metalloproteses on sperm plasma membrane are found to play a role in sperm-egg fusion. The functional analysis of these proteins provides a new insight into the molecular mechanisms underlying mammalian fertilization and male fertility.

• The Journal of the Society of Korean Medicine Diagnostics
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• v.13 no.1
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• pp.10-18
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• 2009

Objectives : To review to determine difference in the effect of age, gender, location of electrode, test meal and period of recording that influence Electrogastrography (EGG) parameters and to study its oriental medical application. Methods : We investigate the research results through internet search engines, Pub Med, Karger, Mary Ann Libert and Pro Quest. Results : Age and gender influence postprandial Dominant Frequency Instability Coefficient (DFIC). Body mass index (BMI) influence fasting and postprandial EGG parameters. Menstrual cycle phase influence fasting Dominant Frequency (DF). Test meal volume and composition influence postprandial EGG parameters. But reduced-calorie test meal have no effect on EGG parameters. Conclusions : Because the amplitude of surface-recorded SW(slow wave) is very weak, EGG is influenced by many factors. Age, gender, BMI, menstrual cycle phase, test meal volume and test meal composition influence EGG parameters. but reduced-calorie test meal have no effect on EGG parameters.