• Asian-Australasian Journal of Animal Sciences
• /
• v.24 no.4
• /
• pp.509-516
• /
• 2011

The performance of naked neck and normal chicken was evaluated with respect to growth, carcass, immune, biochemical and stress parameters under winter and summer seasons to assess the suitability of naked neck birds under high temperatures in the global scenario of climate change. The growth performance was significantly ($p{\leq}0.05$) higher in naked neck chicken in the summer season. The dressing percentage was significantly ($p{\leq}0.05$) higher in naked neck birds in both winter and summer season because of reduced plumage. The thigh, giblet and feather proportion significantly ($p{\leq}0.05$) varied between naked neck and normal chickens in summer season. The humeral immune response to sheep red blood cells (SRBC), Newcastle disease vaccine (NDV) and cutaneous basophil hypersensitivity (CBH) did not show any significant differences among the chicken groups. The protein and cholesterol concentration observed was within the normal ranges. The total cholesterol levels in plasma were significantly ($p{\leq}0.05$) lower in naked neck birds in both the seasons. H:L ratio was significantly ($p{\leq}0.05$) lower in summer season indicating less stress in naked neck chicken. Basophil and eosinophil concentration was significantly ($p{\leq}0.05$) higher in normal chicken in summer. The lipid peroxidation was higher in full feathered birds under summer stress. The enzyme glutathione reductase (GR) levels were significantly higher during the summer and varied significantly ($p{\leq}0.05$) between the normal and naked neck chicken in both seasons. The results indicated that the naked neck birds performed significantly better at high ambient temperatures with respect to growth, carcass and biochemical parameters. It was concluded that the ability of the naked neck chicken to adapt to high temperatures foresees a viable option for the biological mitigation of climate change.

• Human Ecology Research
• /
• v.60 no.2
• /
• pp.303-315
• /
• 2022

The physicochemical properties of traditional kochujang added with naked oat flours (0, 5, 10, 15%) were periodically examined during fermentation for 20 weeks at 25℃(± 2 ℃). The proximate composition of roasted naked oat flours were as follows: water 0.67%, ash 1.63%, fat 10.37%, protein 13.63%, carbohydrates 73.70%. The water contents of traditional kochujang added with naked oat flours decreased gradually according to the addition level. The pH of traditional kochujang added with naked oat flours increased according to the added level, whereas pH decreased gradually during fermentation. The acidity was opposite to pH. The L (lightness), a (redness) and b (yellowness)-values of samples increased according to the amount of added naked oat flours, whereas they decreased gradually during fermentation. The salinity and sweetness of samples decreased according to the amount of added naked oat flours. Amino acid composition of traditional kochujang added with naked oat flours was higher than that of the control during fermentation. Aspartic acid, alanine, leucine, and arginine were high in the case of traditional kochujang added with 0% naked oat flours, and aspartic acid, leucine, alanine, proline. And arginine were high in the case of traditional kochujang added with 15% naked oat flours. The dietary fiber content was 5.38g/100g in the case of 0% addition and 5.75g/100g in the case of 15% addition. As a result of the above results, it was found that the physicochemical properties of traditional kochujang added with naked oat flours could be improved, and the possibility of developing a traditional kochujang beneficial to health was confirmed.

• Applied Biological Chemistry
• /
• v.34 no.2
• /
• pp.94-101
• /
• 1991

Physicochemical properties of waxy and non-waxy naked barley starches were investigated. The starch granules observed by photomicroscope, polarized-light microscope and scanning electron microscope were round. The starch showed a typical A type by X-ray diffraction pattern. Water binding capacity, swelling power and solubility of waxy naked barley starch were higher than non-waxy naked barley starch at the same temperature. Transmittance of 0.1% starch suspension was increased rapidly from $60^{\circ}C$ in case of waxy naked barley starch and from $65^{\circ}C$ in case of non-waxy naked barley starch. Amylogram revealed that the non-waxy naked barley starches had higher initial pasting temperature than waxy naked barley starch. Enthalpy for gelatinization of non-waxy and waxy naked barley starches were 1.12-1.58 and 0.85 cal/g, respectively.

• Korean Journal of Food Science and Technology
• /
• v.14 no.4
• /
• pp.370-374
• /
• 1982

Bread-baking properies of naked barley flour and naked barley-wheat flour blends were investigated, and changes of loaf volume of naked barley bread prepared by straight method and by lactic acid method were observed. Specific loaf volume of naked barley flour bread made by straight method was only 1.11 ml/g bread, while that of barley bread made by lactic acid method was more than 1.50 ml/g bread. No significant increase of loaf volume was noted in mixed naked barley-wheat bread. The increase of loaf volume of barley bread appeared to be due to total titratable acidity of barley dough. Loaf volume of what bread made by lactic acid method decreased sharply as the total titratable acidity of wheat flour dough increased.

• International Journal of Internet, Broadcasting and Communication
• /
• v.15 no.1
• /
• pp.126-139
• /
• 2023

At present, naked-eye 3D appears more and more commonly on the facades of urban buildings. It brings an incredible visual experience to the audience by simulating the natural 3D 3D space effect. At the same time, it also creates enormous commercial value for city publicity and commercial advertisements. There is much research on naked-eye 3D visual effects, but for right-angle LED screens. Right-angle LED screen's brand-new expression method that has only become popular in recent years, how to convey a realistic naked-eye 3D effect through two LED screens combined at right angles has become a problem worth exploring. To explore the whole design ideas and production process of the naked-eye 3D impact of the right-angle LED screen, this paper is a preliminary study aimed at understanding the performance principle and expression features. Before the case analysis, first, understand the standard virtual 3D space construction techniques. Combining it with the optical illusion phenomenon, according to the expression principle of the naked-eye 3D effect of the right-angle LED screen, it can be summarized into seven expressions: Shadow, Color contrast, Background structure line, Magnify object, Object out of bounds, Object floating, Fusion of picture and background. By analyzing the optical illusion phenomenon used in the case, we summarized the main performance characteristics of the naked eye 3D effect. The emergence of right-angle LED screens breaks the limitation of a single plane of optical illusion art, perfectly combines building facades with naked-eye 3D visual effects, and provides designers with a brand-new creative platform. Understanding its production principles and main expressive features can help designers enter this innovative platform better.

• Asian-Australasian Journal of Animal Sciences
• /
• v.15 no.12
• /
• pp.1776-1783
• /
• 2002

A population segregating for the naked neck (Na) gene was used to evaluate its effect on fast growing broilers at heat stress. An experimental stock comparable to those of modern broilers was established by backcrossing to colour synthetic male and female lines. Matings between heterozygous (Na/na) males and females produced normally feathered (na/na), heterozygous (Na/na) and homozygous (Na/Na) chicks for the present study. Day old to seven week old coloured broilers of three genotypes viz. normally feathered (na/na), heterozygous naked neck (Na/na) and homozygous naked neck (Na/Na) were compared for heat dissipation, growth performance, body conformation traits, blood biochemical parameters and carcass traits in tropical climate. In hot climate, naked neck broilers had significantly less body temperature and better heat dissipation capabilities as compared to normal broilers. The naked neck broilers had significantly higher body weight and better feed conversion ratio than na/na broilers. The Na/Na or Na/na broilers exhibited higher giblet yield, blood loss and lower feather mass compared to na/na broilers. The results indicated that the reduction in feather coverage in Na/Na and Na/na broilers facilitates better heat dissipation with lower body temperature, more body weight gain, better FCR and carcass traits compared to normal broilers.

• Journal of Korean Home Economics Education Association
• /
• v.34 no.1
• /
• pp.17-34
• /
• 2022

The quality characteristics of kochujang by the level of roasted naked oat flours added were periodically examined during storage for 20 weeks at 25℃(± 2 ℃). The water contents of kochujang with roasted naked oat flours decreased gradually as the level of added roasted naked oat flours increased (p<.05), whereas they increased gradually by time during storage. The pH of kochujang with roasted naked oat flours increased gradually according to the added level(p<.001), whereas pH decreased gradually by time during storage. But the acidity changed opposite of pH. The L(lightness), a(redness) and b(yellowness)-values of samples increased according to the amount of added naked oat flours, while decreased gradually by time during storage. The salinity and sweetness of samples decreased gradually according to the amount of added naked oat flours(p<.001). Amino acid composition of kochujang with roasted naked oat flours was higher than that of the control sample during storage. In the kochujang with roasted naked oat flours after 20 weeks of storage at 25℃(± 2 ℃), 17 kinds of amino acid contents were examined, and the glutamic acid was found to increase as the level of added naked oat flours increased: 959.69 mg/100 g for control, 983.55 mg/100 g, 1,070.72 mg/100 g for 5%, 10% and 1,169.62 mg/100 g for 15%. As a result of the above results, it was found that the quality characteristics of kochujang by addition level of roasted naked oat flours could be improved, and the possibility of developing kochujang beneficial to health was confirmed.

• Journal of Radiopharmaceuticals and Molecular Probes
• /
• v.4 no.2
• /
• pp.121-123
• /
• 2018

Fluoride is one of most important atoms for both clinical and pharmaceutical usage. Associated with such a strong need, $^{18}F$-fluoride has been widely used as an essential radioisotope. The fluoride always suffers from strong solvation effects through strong hydrogen bonding, which reduce the reactivity of fluoride anion. To enhance the reactivity, the concept of naked fluoride was introduced in the fluorination field. In this essay, I will briefly describe the history of naked fluoride concept and development of naked fluoride sources.

• International Journal of Internet, Broadcasting and Communication
• /
• v.15 no.2
• /
• pp.157-167
• /
• 2023

As a new trend in the development of urban public spaces, the use of right-angle LED screens perfectly combines building facades with naked-eye 3D visual effects, providing designers with a brand-new creative platform. How to create a realistic naked-eye 3D effect on a right-angle LED screen and bring an immersive visual experience to the audience has become a question worth exploring. So far, production companies have yet to announce the relevant design ideas and complete production methods. In order to explore the production principle and production process of the naked-eye 3D effect of the right-angle LED screen, we summarize the basic production principle of the naked-eye 3D impact of the right-angle LED screen through case analysis. Based on understanding the production principle, the actual case production test was carried out, and a complete production process of the naked eye 3D visual effect of the right-angle led screen was tried to be provided by off-line rendering. For the problem of how to deal with image deformation, we provide two production methods: post-production software correction and UV mapping. Among them, the UV mapping method is more efficient and convenient. Referring to this paper can help designers quickly understand the production principle of the naked eye 3D effect of right-angle LED screens. The production process proposed in this paper can provide a reference for production method for related project producers.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.23 no.5
• /
• pp.816-821
• /
• 1994

The physicochemical properties and cooking qualities of six cultivars of covered barley, four malting barley and six naked barley were investigated. The 1, 000 kernel weight was heavier in the malting barley and ash content was the highest in covered barley. The varietal variation of amylose content was 17.7 to 20.2%. $\beta$-Glucan viscosity was generally lower in the malting barely, and varied greatly among barley cutivars with 2.16 to 8.47 cSt. The pearling rate was highest in naked barley with a mean of 75.5% and protein content of aw and pearled barely was significantly different with cultivars. In the cultivars tested, Doosan 8, Youngsan and Iri 5 showed the higher milling rate. Amylose patterns showed that the covered barley cultivars has lower gelatinization temperature and higher peak height and height at 50 $^{\circ}C$ than the malting and naked barley. The water absorptions were highest in covered barley cultivars , and lowest in naked barley cultivars. The soluble solid was highest in naked barley cultivars.