• Asian-Australasian Journal of Animal Sciences
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• v.22 no.8
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• pp.1195-1201
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• 2009

An experiment was conducted to evaluate the effects of dietary alpha-lipoic acid (LA) on growth performance, carcass characteristics and meat quality in Arbor Acres broilers. A total of 240 1-d-old male Arbor Acres broilers were randomly allocated to 4 dietary treatments (0, 300 ppm, 600 ppm, and 900 ppm dietary LA supplementation, respectively). Birds were slaughtered at 42 days old. Live body weight (BW), average daily gain (ADG), average feed intake (AFI), feed conversion ratio (FCR), dressing percentage, breast muscle percentage, thigh muscle percentage, abdominal fat percentage, muscle color (L*, a*, b*), pH values at 24 h postmortem, meat shear force value (SFV) and anti-oxidative ability were measured. Results showed that addition of 600 ppm or 900 ppm LA decreased BW (p<0.01), ADG (p<0.01) and AFI (p<0.05) compared with other diets. FCR was not affected by dietary LA content. LA had no marked effect on dressing percentage, breast muscle percentage or thigh muscle percentage. Abdominal fat percentage was lower (p<0.05) in the 900 ppm LA supplementation group than the control group. Dietary 900 ppm LA increased (p<0.05) breast and thigh muscle pH value at 24 h postmortem compared with the control treatment. Dietary LA increased thigh muscle a* value, though no significant difference was found in thigh muscle a* value among the treatments. Dietary LA significantly decreased breast muscle L* value (p<0.05), breast muscle b* value (p<0.01) and thigh muscle b* value (p<0.05). Broilers fed LA had higher breast muscle a* value (p<0.05) and thigh muscle L* value (p<0.05). All test groups had lower (p<0.05) breast muscle SFV than the control group. Dietary 600 ppm or 900 ppm LA both decreased (p<0.01) thigh muscle SFV compared with the control treatment. Dietary 900 ppm LA significantly increased (p<0.05) TAOC, SOD and GSHPx compared with no LA treatment. Broilers fed LA had lower (p<0.01) MDA compared with the control treatment. These results suggested that dietary LA enhanced the anti-oxidative ability and oxidative stability, and contributed to the improvement of meat quality in broilers.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.78-92
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• 2016

This study investigated the quality characteristics of white pan bread with banana addition. This analysis was through mixograph and stickiness of dough, fermentation rate, TPA, crumbScan image analysis, color, moisture contents and acceptance test. Mixograph peak time presented 4~5 minutes on every sample. However, CON, B10 and B20 sample presented more than 60%, and B30, B40 presented less than 60% at peak value (%). The result indicated that banana addition increased as the stickiness decreased. The fermentation rate generally increased, but the sample B40 decreased after 75 minutes. The result of crust and inside color, CON was the highest on lightness L value, B40 was the highest on both red a value and yellow b value. The result of pH showed that B40 was the lowest, and more banana addition made pH decreased. Thus, adding banana influences negatively on volume and cost of the product. The image analysis through crumbScan did not show any significant difference on crust thickness and distortion of crumb fineness. On the other hand, CON value was 774.33 that was the lowest, and B40 value was 927.66 which is the highest on the density of crumb fineness. Hardness showed a significant difference; B40 was the lowest, and Control was the highest. Moisture contents generally had a noticeable difference; CON value was the highest, and banana addition increased as the value decreased. At the result of acceptance test, one of the sensory tests, B20 showed the highest grade, and B40 showed the worst. Based on the above results of characteristic difference, banana addition could influence volume of the bread negatively.

• International Journal of Quality Innovation
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• v.7 no.3
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• pp.82-91
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• 2006

In order to achieve sustainable growth in the era of global competitiveness, a speedy and flexible strategy is needed in the fast changing management environment. For this purpose, strengthening the core confidence in the organization along with acquiring competitive advantages that cannot be easily copied by competitors should be done based on dealing with needs from customers and markets positively. In this study, the creative value innovation strategy and creative value design methodology will be presented to improve company competitiveness.

• Journal of the Korean Society of Clothing and Textiles
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• v.20 no.6
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• pp.1039-1047
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• 1996

The purpose of this study is to examine and to evaluate the properties of pile materials to produce velvet fabrics which have excellent handle. In order to perform this purpose, the mechanical properties, hand value (H.V.), total hand value (T.H.V.), total appearance value (T.A.V.) of acetate, cuprammonium rayon, cotton materials for velvet as the typical commercial Pile fabric were measured and analyzed by KES-F system. The important results obtained by this study are as follows. 1 For acetate pile, elogational deformation was easy and bending rigidity of weft was high and elastic recovery was excellent compared with the other materials. 2. Cuprammonium rayon velvet was shown that pile bending rigidity and hysterisis were low. Cotton velvet was shown that compressional energy was high and compressinal elasticity was exellent. 3. In the case that specimens were applied by men's winter suit program, H.V was shown that Koshi of acetate velvet was similar to that of cotton. Numeri of cuprammonium rayon velvet was higher than the others and Fukurami values for all of the three fabrics were similar. 4. But in case that specimens were applied by women's winter suit program Koshi of cuprammonium rayon velvet was lower. But Numeri of that was higher than the others and Fukurami for all of the three fabrics were similar and Sofutosa of cotton velvet was lower than the others. T.H.V. of the acetate velvet was the highest in men's winter suit program while cuprammonium rayon velvet was the highest in women's winter suit program T.A.V. of acetate velvet was highest.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.297-302
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• 2005

Physicochemical properties were compared between freeze concentrated and vacuum evaporated milk through colour, brix, viscosity, freezing point and pH measurement. Brix and viscosity in each concentrated milk significantly increased due to solute concentration(p<0.05), and there was not much difference between freeze concentrated and evaporative one. Brix results were numerically modeled with the logarithmic regression: Y=-33.460+18.4513 ${\cdot}$ ln(X), $R^2=0.9798$ and this model was fairly fit to predict the solute concentration in the middle of freeze concentration process. Freezing point significantly decreased according to concentration increment(p<0.05) and there was not the significant difference between freeze concentrated and evaporated one. Whereas, in colour and pH value, there were some differences between freeze concentrated and evaporative milk. Vacuum evaporated milk expressed higher discoloration comparing to freeze concentrated one. In pH values, evaporated milk showed the significantly decreased results comparing to freeze concentrated sample, whereas the pH value of freeze concentrated sample expressed the similar value to the reference milk.

• Journal of the Korean Society for Heat Treatment
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• v.24 no.4
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• pp.187-192
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• 2011

Effect of austenitizing temperatures on the impact value of the AISI 4140 steel after repetition of spheroidization and cold deep drawing treatment has been studied. Sufficient dissolution of carbide was shown after austenitizing at the high temperature of $950^{\circ}C$. Accordingly, the impact value was remarkably increased by tempering of this high temperature austenitized steel at the tempering temperature ranges between $570^{\circ}C$ and $630^{\circ}C$. On the other hand, remarkable decrease in the impact values and elongations were shown by tempering the low temperature-austenitized ($870^{\circ}C$) steel due to the coarsening of undissolved-carbide existed at the austenitizing temperature.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.15 no.6
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• pp.239-243
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• 2005

The effect of pH and particle size on the dispersion stability of ultra-fine $BaTiO_3$ suspensions in aqueous medium have been investigated by means of zeta potential, sediment experiments, and powder properties (particle analysis, specific surface area) etc. Zeta potential as a function of pH for two particles of different size increases from -75 to +10 mV with decreasing pH from 8.5 to 1.4. The curve of zeta potential for small particle (150 nm) has slow slope than that of large particle (900nm), giving IEP (isoelectric point) value of pH=1.6 for small particle and pH=1.9 for large particle respectively, which means that it is more difficult to control zeta potential with pH fur small particle than large particle. The dispersion stability of $BaTiO_3$ particles in aqueous medium was found to be strongly related with the agglomeration of colloidal suspensions with time through the sedimentation behaviors of colloidal particles with time and pH value.

• The Journal of Korean Medicine
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• v.41 no.1
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• pp.45-54
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• 2020

Objectives: The aim of this study was to investigate relationships between Ryodoraku and carbon monoxide concentration during expiration of smokers. This study was designed as an exploratory observational study. This study was based on the hypothesis that increased levels of carbon monoxide in the smoker's breath may affect indicators that reflect the respiratory and circulatory systems in the Ryodoraku test. Methods: The participants were 49 people who smoked for over a year. They were examined at least one hour after their last smoking. They were tested in a stable state. When examining carbon monoxide during expiration, they breathed deeply, kept breathing for 20 seconds, and slowly exhaled. The Ryodoraku test was performed on its representative points of twelve meridians. Pearson's correlation analysis was used to investigate correlation between the concentration of carbon monoxide in the breath and the current in the measurement points. Results: The higher the carbon monoxide concentration in the exhalation, the significantly greater the current value of Lt H1·both H2·Lt H3·Rt H5, deviation of Lt H1·Lt H2·Lt H3 current value and the laterality between right and left current of H3. Conclusion: The more cigarette smoked, the more changes in heart, lung, pericardium and triple energizer meridians were observed in the Ryodoraku test. I found that increased carbon monoxide in smokers could affect the results of the Ryodoraku test.

• Korean journal of food and cookery science
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• v.6 no.4 s.13
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• pp.9-14
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• 1990

The emlsifying properties of small red bean protein isoates were evaluated through their emulsion capacity and stability of the resulting emulsions. The influence of pH, Sodium Chloride and heat treatment on the efficiency of small red bean protein isolates as emulsifying agents was studied. The surface hydrophobicity (So) of small red bean protein islates also examined. The results were obtained as follows; 1. The emusion capacity of small red bean protein isolates was high at pH 11, low at pH 3 and decreased by heat treament. With addition of NaCl, emulsion capacity decreased steadily and showed lowest value when 0.2M NaCl was added. 2. The emulsion stability at pH 4.5 and heat treatment over $60^{\circ}C$ decreased emulsion stability at pH 4.5. When NaCl was added, emulsion stability was generally increased. 3. The surface hydrophobicity of small red bean protein isolates showed the highest value at pH 3 and lowest at pH 11 and increased as the heating temperature increased When 0.2 M NaCl was added, surface hydrophobicity also increased at pH 4.5.

• Journal of the Korean Society of Safety
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• v.24 no.3
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• pp.13-18
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• 2009

This paper is purposed to develop DAQ H/W, S/W and DB which can be used in developing electrical fire alarm system or in analyzing electrical fire cause, by detecting and monitoring precursor signals which have high possibility leading to electrical fire on electrical distribution wires. In this paper, developed was DAQ H/W adopting the C8051FXXX CPU which can analyze the measurement signals of current and voltage in electrical distribution wires, other CPU was investigated in view of the best digital sampling rate on the basis of previous researches for electrical fire alarm system. Also, the S/W which can interface with DAQ H/W's communication protocol and can be applied for electrical fire causes analysis, are embodied by LabVIEW. The combined DAQ H/W and S/W could analyze efficiently normal as well as abnormal electrical signals such as RMS value, instantaneous value of current and voltage, frequency signals etc, on the electrical wires. Also, DB system was constructed for recording various analysis results for precursor signals including voltage and current signals. The results by simulator and experiment showed that the suggested scheme with DAQ H/W, S/W and DB in this paper has high usability.