• Korean Journal of Fisheries and Aquatic Sciences
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• v.57 no.2
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• pp.109-115
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• 2024

This study investigated the effects of various naked barley starch contents (0, 0.67, 1.34, 2.0, and 2.67 wt%) in surimi mixtures for 3D printing. Adding starch to surimi altered its texture, potentially reducing production costs. Unheated surimi became less firm with higher starch content. After heating, there was an increase in hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience, peaking at 1.34 wt% starch. Compared to the negative control, starch-added heated surimi had a tougher texture. The color values (L^*, a^*, and b^*) decreased after heating, with no significant change in shearing force with increasing starch content. Sensory evaluation indicated improved smell, texture, hardness, elasticity, and preference over the negative control. Higher starch content increased hardness for 3D printing suitability with no significant difference above 1.34 wt% starch indicating this is the most appropriate content. Naked barley starch enhanced surimi strength without affecting smell and preference, suggesting it as a potential surimi additive.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.867-874
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• 2011

This study was performed the effect of Sargassum fulvellum extracts (SFE) on the shelf-life and quality improvement of bread. Bread was added with 0.5, 1 and 2% SFE and stored for 9 days. Total microbial counts of the bread added with 1 and 2% SFE were reduced by 2 log cycles at 9 days, and there were no significant changes in pH value or moisture content compared to the control. In addition, the protection factor of the bread added SFE measured by Rancimat showed a higher level than that of the control. Yellowness increased as bread was added with SFE while lightness and redness decreased. Springiness showed no considerable differences between the control and the group added with SFE. Hardness, shear force, gumminess and chewiness were higher than those of the control. In the sensory evaluation, right after manufacturing, taste, texture, and total preference of the bread containing 0.5 and 1% SFE were preferred compared to the control. These results suggest that the addition of 0.5% and 1% SFE to bread enhance the quality and shelf-life of bread.

• Journal of The Korean Society of Grassland and Forage Science
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• v.39 no.4
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• pp.250-257
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• 2019

This study was carried out to investigate the effect of mountain grazing on growth performance and carcass characteristics of Hanwoo steers. Thirty two Hanwoo steers were randomly assigned. Control were fed concentrate + forage until 30 month of age. Treatment1 were fed concentrate + forage after mountain grazing from 8 to 13 months. Treatment2 and 3 were fed concentrate + forage after mountain grazing from 8 to 17 months. Hanwoo steers on Treatment 1 and 2 were slaughtered at the same age (30 months) as the control, and Hanwoo steers on Treatment 3 were slaughtered at 31 months. The average daily gain (ADG) were higher in the control than in the other treatments during the growing period (p<0.05). Carcass back fat thickness was thicker in the TRT 3 and marbling score was higher in the TRT 1 than in the other treatments; however, the differences were not statistically significant. There was no difference in the meat composition and shear force of the longissimus muscle according to the mountain grazing. However, the yellowness (b) of fat colors were significantly lower in the control than in the TRT 1 and TRT 2 (p<0.05). The effect of grazing on fatty acid composition was not constant. In conclusion, mountain grazing could reduce meat color without affecting the growth and meat quality of Hanwoo steers, and further research on the quality, yield and intake of grassland would be needed.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.512-519
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• 2012

The current study was conducted to investigate the effect of macsumsuk and herb resources on the performances and meat quality of broiler chickens. Six hundreds (600) broiler chickens were randomly allocated into four groups (4 groups${\times}$50 chickens/group${\times}$3 replica), Control, Treatment 1 (T1; 0.3% macsumsuk), Treatment 2 (T2; 0.3% herb resources), and Treatment 3 (T3; 0.3% macsumsuk + 0.3% herb resources) and fed for 5 wk. T2 group showed higher total body weight gain and average daily gain of 1,812.5 g and 51.79 g, respectively, than the other groups. Control group showed the highest (p<0.05) mortality (8%) and total blood cholesterol (111.8 mg/dL) among experimental groups. T3 group (6.71 mg/dL) showed the highest (p<0.05) while control group (4.50 mg/dL) showed the lowest (p<0.05) in blood IgG levels. Cooking loss was 17.08, 16.14, 16.55, and 15.25%, shear force value was 1.91, 1.52, 1.55, and 1.47 $kg/cm^2$, and water holding capacity (WHC) was 54.40, 55.97, 56.01, and 55.70% for Control, T1, T2, and T3, respectively. Cholesterol contents in breast meat of Control (88.91 mg/100 g) chickens showed the highest (p<0.05) levels comparing to either T1 (83.59 mg/dL), T2 (82.41 mg/dL), or T3 (80.81 mg/dL) chickens. In conclusion, the current study implies that feeding macsumsuk and herb resources to broiler chickens could decrease cholesterol contents in breast meat.

• The Korean Journal of Air & Space Law and Policy
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• v.33 no.2
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• pp.61-114
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• 2018

Recently airspace became a hot issue considering today's international relations. However, there was no data that could be fully explained about a legal system of korean airspace, so I looked at law and practice about korean airspace together. The nation's aviation law sector is comletely separate from those related to civil and military aircraft, at least in legal terms. The Minister of Land, Infrastructure and Transport shall carry out his/her duties with various authority granted by the "Aviation Safety Act". The nation's aviation-related content is being regulated too much by the Ministry of Land, Infrastructure and Transport's notice or regulation, and there are many things that are not well known about which clauses of the upper law are associated with. The notice should be clearly described only in detail on delegated matters. As for the airspace system, the airspace system is too complex for the public to understand, and there seems to be a gap between law and practice. Therefore, I think it would be good to reestablish a simple and practical airspace system. Airspace and aviation related tasks in the military need to be clearly understood by distinguishing between those entrusted by the Minister of Land, Infrastructure and Transport and those inherent in the military. Regarding matters entrusted by the Minister of Land, Infrastructure and Transpor, it is necessary to work closely with the Minister of Land, Infrastructure and Transport when preparing related work guidelines, and to clarify who should prepare the guidelines. Regarding airspace control as a military operation, policies or guidelines that are faithful to military doctrine on airspace control are needed.

• Journal of Animal Science and Technology
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• v.52 no.1
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• pp.37-42
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• 2010

A study was conducted to examine the effect of the castration time on growth, meat quality and fatty acid composition of Korean black goats. Forty five male kids were divided into five groups, including control (without castration) and four groups with the kids castrated at 0.5, 3, 5 and 7 months of age, respectively. Average daily body weight gain (ADG) for control was significantly (P<0.05) higher than the castrated groups. ADG did not differ between the castrated groups. The ADG of the male kids castrated at 3 and 5 months of age tended to be higher than the other castrated groups. Dressing percentage for 0.5 months-castrated group was higher than 7 months-castrated group. Retail cut percentages for control was higher (P<0.05) than others, but the retail cut percentages did not differ between the castrated groups. Compared with control, higher fat percentages of carcasses appeared in the castrated groups (P<0.05). The fat percentages gradually increased in earlier castrated animals. As castrated earlier, moisture contents tended to decrease, whereas crude protein and fat contents tended to increase. The different castration time did not affect physical properties of goat meat (shear force, cooking loss, and water holding capacity). Results from panel tests showed that juiciness or tenderness of meats for 5 months-castrated group tended to be higher than those for the other groups. The flavor of meatfor 7-months castrated group appeared to be more favorable compared with 0.5- or 3-months castrated groups (P<0.05). The proportion of saturated fatty acid in meat washigher for 5-months castrated group and lower for 3-months castrated group as compared to the other castrated groups, whereas the proportion of unsaturated fatty acid was vice versa (P<0.05). Mono-unsaturated fatty acid contents did not differ between thecastrated groups. Present results indicatedthat castration at 3 or 5 months of age increased growth performance and meat quality of Korean black goats.

• Korean Journal of Poultry Science
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• v.37 no.4
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• pp.373-382
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• 2010

This study was carried out to investigate the effect of reverse osmosis (RO)-treated deep sea water (DSW) supplementation on the quality characteristics of chicken breast meat. For 28 days, one-day-old broiler chicks (Ross 308) were divided into two groups and supplemented with either water (control) or RO-treated DSW (diluted with deionized water at 1:20 [RO-treated DSW:deionized water] ratio). The control group was fed on a basal diet containing 0.21% salt. Five birds were slaughtered on each group and breast meat from carcasses was stored at $4^{\circ}C$ for 9 days. The proximate composition, fatty acid composition, cholesterol content, mineral content, pH value, water-holding capacity and Warner-Bratzler shear force value were not affected by RO-treated DSW supplementation. At 6 day of storage, lipid oxidation (2-thiobarbituric acid reactive substances) was significantly higher in RO-treated DSW group than in the control (P<0.05). With regard to meat color, CIE $L^*$ value was significantly lower in RO-treated DSW group than in the control after 6 day of storage (P<0.05), whereas CIE $a^*$ and $b^*$ values were not significantly different between two groups during storage. Consequently, RO-treated DSW supplementation led to a darker color and reduced the lipid oxidation stability in chicken meat during storage. Therefore, these results may indicate that RO-treated DSW can not be used as drinking water of chickens because it negatively affects the quality of chicken meat.

• Journal of Animal Science and Technology
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• v.44 no.5
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• pp.585-592
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• 2002

This study was conducted to investigate the effect of nutrient level (metabolizable energy and crude protein, 2,843kcal/kg and 19.46% at 2 to 3 week, 3,072kcal/kg and 18.38% at 4 to 6 week, 3,109 kcal/kg and 17.26% at 7 to 8week, respectively, and feeding form was ground $\longrightarrow$ crumble $\longrightarrow$ pellet in control, ground $\longrightarrow$ crumble $\longrightarrow$ pellet in treatment 1, crumble $\longrightarrow$ crumble $\longrightarrow$ pellet in treatment 2, pellet $\longrightarrow$ pellet $\longrightarrow$ pellet in treatment 3 for broiler during 8 weeks. Also the effects of supplemented with charcoal(1%) in total mixed treatment feed was investigated. The crude protein, crude fat in broiler meat ranged from 22.22${\sim}$23.40%, and 0.30${\sim}$0.45%, respectively. Especially, treatment 2 was lower than other treatment (P<0.05). The heating loss tend to be increased at control. Shear force and pH tend to be decreased at T3(1.21kg, 5.89). Control and T2 were significantly lighter in color (‘L’) than the T1 and the ‘a’ ranged from 0.19${\sim}$0.85 and T1 was the lowest ‘b’ among other treatment. The panel test, texture, Aroma were not significantly among the an experimental group (P<0.05). Myristic acid and arachidonic acid of T1 was significantly higher than that other treatment and oleic acid, U/S(unsaturated/ saturated) rate T2 was significantly higher than other experimental group(P<0.05). Among amino acid, cystine, glutamic acid, valine, iso-leucine, leucine, lysine, arginine in T1 and T2 was higher than control and T3.

• The korean journal of orthodontics
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• v.29 no.1 s.72
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• pp.73-81
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• 1999

Midpalatal suture expansion is often used for patients haying narrow maxillary arch, cleft palate, respiratory handicap with narrow nasal cavity. CGRP has been known as a modulator of pain transmission in central nervous system and a local effector to peripheral tissue causing vasodilation, increase of blood flow, modulation of immune system, regulation of macrophagic function and stimulation of bone formation. To investigate changes of CGRP-immunoreactive nerve fibers in midpalatal suture during the expansion, immunohistochemical study was performed by using rats. Experimental rats (10 weeks, 250 gm) were divided into five groups (control, 1, 4, 7, 14 days group (each n=4) and applied orthodontic force (approximately 200gm) to upper anterior incisors. Frozen sections of midpalatal suture area were immunostained by using rabbit antisera. The results were as follows. ${\cdot}$ The CGRP-immunoreactive nerve fibers were hardly observed in control group. ${\cdot}$ In 1 day group, the CGRP-immunoreactive nerve fibers were more increased around the vessels than control group. ${\cdot}$ In 4 days group, the CGRP-immunoreactive nerve fibers were more increased than control group, but not more increased than 1 day group. Vascular diameter was more enlarged. ${\cdot}$ In 7 days group, especially, hematoxilin affinity of cells was remarkable and cells were arranged along the bone margin. The CGRP-immunoreactive nerve fibers were more reduced than 4 days group and vascular diameter was also reduced. ${\cdot}$ In 14 days group, the CGRP-immunoreactive nerve fibers were similar to those of 7 days group and the irregularity of bone margin was almost recoverd. In Conclusion, the CGRP-immunoreactive nerve fibers nay be related to initial neurogenic inflammatory reaction in expanding mid-palatal suture.

• The Journal of Korean Academy of Prosthodontics
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• v.48 no.3
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• pp.224-231
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• 2010

Purpose: This study was to investigate how the crestal module design could affect the level of marginal bone stress around dental implant. Materials and methods: A submerged implant of 4.1 mm in diameter and 10 mm in length was selected as baseline model (Dentis Co., Daegu,Korea).A total of 5 experimental implants of different crestal modules were designed (Type I model : with microthread at the cervical 3 mm, Type II model : the same thread pattern as Type I but with a trans-gingival module, Type III model: the same thread pattern as the control model but with a trans-gingival module, Type IV model: one piece system with concave transgingival part, Type V model: equipped with beveled platform). Stress analysis was conducted with the use of axisy mmetric finite element modeling scheme. A force of 100 N was applied at 30 degrees from the implant axis. Results: Stress analysis has shown no stress concentration around the marginal bone for the control model. As compared to the control model, the stress levels of 0.2 mm areas away from the recorded implant were slightly lower in Type I and Type IV models, but higher in Type II, Type III and Type V models. As compared to 15.09 MPa around for the control model, the stress levels were 14.78 MPa, 18.39 MPa, 21.11 MPa, 14.63 MPa, 17.88 MPa in the cases of Type I, II, III, IV and V models. Conclusion: From these results, the conclusion was drawn that the microthread and the concavity with either crestal or trans-gingival modules maybe used in standard size dental implants to reduce marginal bone stress.