• Textile Coloration and Finishing
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• v.20 no.6
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• pp.51-62
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• 2008

The purpose of this study was to check color change depending on dyeing conditions when silk fabrics was dyed with gromwell and to investigate mordant effect when synthetic tannin was used as a mordant. First, when silk fabrics were dyed with gromwell, the change of color, brightness and chroma were examined by measuring K/S value, a, b value, L value and C value depending on dyeing condition. Second, color, brightness and chroma differences which appeared after mordanting with synthetic tannin were investigated and muti-functional mordanting effect was confirmed with dyeing fastness, antibiosis. As a result of color analysis of gromwell, it was proved that the main pigment of gromwell was shikonin. Color was red purple at pH 3 when silk fabrics were dyed with gromwell. But It became greenish and bluish as temperature rose and time passed by. And it grew reddish and yellowish as concentration level reached higher. The color became purple at pH 5 and purple blue at pH 7. Both at pH 5 and pH 7, it became greenish and yellowish, as temperature went up and time ran by. And it became reddish with concentration increasing. Brightness and chroma decreased with temperature and concentration increasing as well as time passing by. After mordanting with synthetic tannin, the color became less reddish at pH 3 and reddish-yellowish at pH 5 and pH 7. The brightness increased and the chroma decreased. At all pH, the color, the brightness and the chroma became similarly by synthetic tannin mordanting. Dyeing fastness of synthetic tannin mordanted fabric was higher than that of non-mordanted fabric. Especially, wet fastness at pH 3 improved from 1 grade before synthetic tannin mordanting to $3{\sim}4$ grade after tannin mordanting. Antibiosis was improved by gromwell dyeing and synthetic tannin mordanting.

• Korean Journal of Plant Resources
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• v.11 no.3
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• pp.272-278
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• 1998

This study was carried out to investigate the functional properties such as nitrogen solubility, emulsifying property , foaming capapcity , water and oil absorption of Camellia (Camellia japonica .) seed protein isolate in condition of distilled water and 0.5M NaCl solution at pH 2.0∼10.0. Nitrogen solubility of Camellia protein isolate in distilled water showed the minimum value at pH 4.0 and increased at pH lower or higher than the isoelectric point(pH 4.0). It was 90.0 %at pH 10.0 Nitrogen solubility of 0.5M NaCl solution showed a similar pattern with that of distrille dwater but was higher than that of distilled water except pH 2.0 and pH 10.0. Emulsifying activity of Camellia seed protein islate showed the minimum value at pH 4.0, but was higher at ether value of pH. Emulsifying stability of protein isolate was stable by heat treatment for 30min, at 80℃ and increased in 0.5M NaCl solution more than that of distille dwater. Foaming capacity of Camellia seed protein isolate in distill3ed water showed the minimum value near the isoelectric point, While it changed little at other values of pH. Foaming stability slowly decreased as, but didn't make a significant difference as time was delayed . Oil absorption was 1.4ml per a sample of 1g and water absorption was 0.9ml per a sample of 1g. The former was higher than the latter . The content of total amino acid of Camellia protein isolate was 43.67% and the major total amino acid of Camellia protein isolate was 43.67% and the major total amino acid was in the order of glutamic acid , arginine, aspartic acid, and leucine.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.7
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• pp.927-930
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• 2006

This study was conducted to investigate potential effects of previously identified QTL regions on carcass traits in Hanwoo. The data analyzed in this study was collected from 326 steers of 67 proven sire. Thirteen micorsatellite markers spanning QTL regions on bovine chromosomes 1 and 14 were genotyped in 326 steers. The following breeding values were analyzed for QTL effects. Cold carcass weight breeding value (CCWBV), longissimus muscle area breeding value (LMABV), marbling score breeding value (MSBV) and backfat thickness breeding value (BFTBV). Chi-square tests were performed to compare frequencies of individual allele between high and low breeding value groups. Significant differences of allele frequencies in BMS711, MCM130, BMS4049, and BMS2263 were found. And also, in RM180, BL1029, BM4305, and BMS2055 there were significant differencies of allele frequencies. These results showed a potential application for investigation of putative QTL locations.

• Journal of Yeungnam Medical Science
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• v.6 no.1
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• pp.121-131
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• 1989

The temperature-corrected values of blood gas analysis were compared to uncorrected values in 40 cases of open heart surgery under moderate hypothermic cardiopulmonary bypass. The results were as follows. 1. The corrected value of pH was significantly higher than uncorrected value, and it's relationship was ${\Delta}pH=-0.015$ ${\Delta}Temp+0.005$(r=0.81, P<(0.01). 2. The corrected value of $PCO_2$ was lower than uncorrected value, and it's relationship was ${\Delta}PCO_2=1.11$ ${\Delta}Temp+1.81$(r=0.50, P<0.01). 3. The corrected value of $PO_2$ was lower than uncorrected value, and it' s relationship was ${\Delta}PO_2=5.21$ ${\Delta}Temp-1.45$(r=0.32, P<0.01). But there was no clinical significance. 4. The corrected values of $HCO_{3^-}$, base excess, $CO_2$ content and oxygen saturation were similar with uncorrected values. In summery, the values of pH and $PCO_2$were significantly changed by temperature-correction. Because of the neutral point of water (pH=pOH) rises as temperature falls and it change in parallel with the changes in blood pH, a corrected pH of 7.4, $PaCO_2$ of 40mmHg during deep hypothermia would reflect a profound respiratory acidosis. Therefore, the use of the uncorrected value at $37^{\circ}C$ is more preferable and valid means of assessing acid-base management regardless of actual patient temperature.

• Food Science and Preservation
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• v.10 no.1
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• pp.54-59
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• 2003

To get basic data for quality grading of Mandarin oranges, the oranges were collected from five major areas distributed in Cheju Island, Korea for 3 years and the quality characteristics such as greenness, size, weight, uniformity, sweetness, pH and titratable acidity and its distributions were analyzed. The mean value of greenness (100- yellowness) of peel color in Mandarin oranges was 2.58% and its variation was very large, 9.04%. The average height and diameter of the oranges were 47.51 mm and 56.05 mm, respectively. The average weight was 82.24 g and its variation was 29.92g. The sweetness varied between 5.60$^{\circ}$Brix and 17.2$^{\circ}$Brix and its average value was 10.53$^{\circ}$Brix. The average values of the pH and total acidity of the oranges were 3.90 and 0.71 ％, individually. In quality characteristics of Mandarin oranges according to the cultivated areas, area D had the lowest value in the strength of greenness, 1.14% and area D had the highest value, 3.53%. The highest values of the height and diameter in Mandarin oranges were 49.35mm and 57.48mm for area A and the lowest values of them were 46.35mm and 54.87mm for area E, respectively. The highest value of the weight in Mandarin oranges was 87.61 g for area A and the lowest value was 76.77g fer area E. Although the sweetness ranged from 10.2$^{\circ}$Brix for area E to 10.75$^{\circ}$Brix for area D, the difference by the areas was insignificant. For pH values, area B had the highest value, 3.96, while area E showed the lowest value, 3.78. Area A and E in titratable acidity were the areas shown the highest value, 0.75%, whereas area B marked the lowest value, 0.64%.

• Journal of Animal Science and Technology
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• v.47 no.1
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• pp.49-56
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• 2005

The Korean styled meat products such as grilled and/or roasted ham(Jikhwagui: J), Bulgogi ham(B), Kimbab ham(K) and sliced roasted ham(DDukgalbi: D) were obtained from different Korean meat processing companies and investigated for their salinity, saccharinity, pH, moisture and fat content, meat color and sensory evaluation. The results obtained were as follows; Percentage of saccharinity in J, B, K and D ranged 7.5 %(13) - 12.7% (J2), 5.3 0/«B2) -7.5 o/«BI), 5.2 0/«K4) - 6.6 o/«KI, K2, KS), and 6.60/«04) - 14.4o/«Dl), respectively. Percentage of salinity in J, B, K and D ranged 2.260/«13)- 2.38 0/«J4), 1.850/«B2) - 2.45 0/«B3), 1.94o/«KI) - 2.40% (K3), and 1.830/«02) - 2.19 o/«Dl), respectively. The pH value of J, B and K were ranged 6.30 - 6.44, 6.266.37 and 6.20 - 6.42, respectively, which are slightly higher than that of D(5.86 - 6.25). Content of average moisture were higher in B(61.0 %), K(59.94%) and J(59.63%) compared to the D(55.93%). In crude fat, B and D were ranged 14-21 %, which are very lower than those of K(59.94%) and J(59.63%). In meat color, $L^*$ value were above 50.0, except D2 and D3. $a^*$ value of B were slightly higher than those of other meat products. Compared to sensory evaluation, the overall acceptability of J is excellent in the range of saccharinity 12.7%, salinity 2.3 %, moisture 61 %, crude fat II - 12%, $L^*$ value 52 - 54, and $a^*$ value 12.3- 12.7. In the case of B, the overall acceptability is excellent in the range of saccharinity 6.6 - 7.5 %, salinity 1.90- 2.45 %, moisture 60 %, crude fat 15 %, $L^*$ value 56, and $a^*$ value 15. In the case of K, the overall acceptability is excellent in the range of saccharinity 6.5 %, salinity 2.4 %, moisture 61 %, crude fat 16%, $L^*$ value 53, and $a^*$ valuce 15. In the case of D, the overall acceptability is excellent in the range of saccharinity 14.0%, salinity 2.1 %, moisture 55%, crude fat 55%, $L^*$ value 50, and $a^*$ value 13.

• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.63-68
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• 1993

Heat penetration characteristics of retort pouched curry were studied to determine optimal sterilization conditions. Heating curve of retort pouched curry showed a simple logarithmic curve. The $f_h$ value (min.) of solid part in retort pouched curry was 1 min. higher than that of liquid part. $f_h$ value (min.) and $j_h$ value (heating lag factor) ranged from 8.3 min. to 12 min. and 1.0 to 1.17 respectively with increasing the ratio of solid to liquid and viscosity. $f_h$ value (min.) and $j_h$ value were significantly increased from 7.4 min. to 12.6 min. and 1.0 to 1.14 respectively with increasing thickness of the pouch from 11 to 15 mm. The low and medium volatile aroma components of retort pouched curry decreased during sterilization, which increased the high volatile aroma components. The retort pouched curry processed at $120^{\circ}C$, for 24 min. with $F_o$, value of $8{\sim}9$ could keep up a desirable quality without any remarkable deterioration.

• The Research Journal of the Costume Culture
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• v.6 no.1
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• pp.58-70
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• 1998

The color difference value of fabrics dyed with browning extracts from mushroom were as follows. 1. Two hours of dyeing depending on pH at 95℃ exhibited colors of YR and Y. The color of wool and nylon was darkest brown at pH 4, but light brown or yellow as pH increased. The color of silk was darkest brown at pH 5 and pH changes resulted in the same tendency as in wool. 2. In wool the color was changed to darker brown as time prolonged, however, there was no further color change after 9hr and value and chroma of wool declined. 3. At pH 4, the increase in temperature turned colors of sil, wool and nylon into dark brown from light yellow. 4. As the result of repetitive dyeing, colors of silk, wool and nylon gradually turned into darker brown. The repetitive dyeing was more effective in dark color and high colorfastness compared to a prolonged dyeing. 5. The amount of mordant resulted in color changes between light yellow and dark brown without various color changed. 6. In color change according to methods of mordant, post-mordant with CuSO₄·5H₂O and with SnCl·2H₂O showed colors of green and light yellow, respectively.

• Korean Journal of Poultry Science
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• v.27 no.3
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• pp.227-233
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• 2000

Preset study was carried out to evaluate characteristics of lactic acid producing bacteria(LAB) in hen's cecum as probiotics value. Distribution of LAB in intestinal tracts was investigated using 5∼25 weeks - old hens. So, 12 strains to LAB with different morphology were isolated purely. Acid tolerance of LAB tested at pH 1, 2, 3, and 4, and bile resistant also tested at 0, 0.3% and 0.5% bile salt concentration. Growth pattern of LAB observed to 60h. All strains of cecal LAB couldn't survive at pH 1, and decreased linearly survival colony after incubation at pH 2 although some strains could survive for 2h. Most of LAB maintained constant number at pH 3 and 4. The bacterial action could increase linearly at 0% bile salt concentration in all of tested strains. However, only one strain could multiply at 0.3% bile salt, others were influenced by bile salt. That tendency was similar at 0.5% bile salt. Growth was peaked at 12 to 18 h after innoculation. After peak, the decreasing pattern of colony was different to strains which some strains decreased rapidly or maintained for long time. The LAB of hen's cecum was similar to intolerance acidity, but different to resistant to bile salt and growth pattern by strain. So, we choose three strains which have probiocs value, and identified as Lactobacillus amylovorus LLA7, Lactobacillus crispatus LLA9 and Lactobacillus vaginalis LLA11.

• Korean Journal of Clinical Laboratory Science
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• v.36 no.2
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• pp.210-214
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• 2004

This study was carried out to predict the value of serum ${\beta}$ subunit of humans chorionic gonadotropin(${\beta}$- hCG) in early pregnancy viability. This was performed among 85 women in vitro fertilization and embryo transfer(IVF-ET). The serum ${\beta}$-hCG levels were established for 30 normal singleton pregnancies, 10 twin and triplet pregnancies, 10 preclinical abortions, 10 clinical abortions, 20 biochemical abortions and 5 ectopic pregnancies. In comparison to normal singleton pregnancies, multiple pregnancies showed higher ${\beta}$-hCG. But clinical abortions, preclinical abortions and ectopic pregnancies showed lower ${\beta}$-hCG levels than singleton pregnancies. In conclusion, if we predict the value of serum ${\beta}$-hCG of variable early pregnancies and analyze it, we could predict the dilution protocol. Also, it can be useful in other ways.