• Korean Journal of Agricultural Science
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• v.34 no.1
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• pp.53-60
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• 2007

A layer feeding trial was conducted for 10 weeks to investigate the effects of the addition of corn distillers dried grains with solubles (DDGS) to layer diets on the laying performance, egg qualities, and yolk fatty acid composition. Nine hundred Hyline Brown layers, 24 weeks of age,were randomly allotted to 20 replicate laying cages, 45 birds per replicate. There were four diet treatments (0, 10, 15, and 20% DDGS), and five replicates per treatment. All experimental diets were prepared to contain iso-protein (17%) and iso-calorie (TMEn 2,780 kcal/kg). The use of DDGS up to 20% level in layer diets did not exert any influence on feed intake, laying rate, total egg mass, mean egg weight, and feed conversion ratio. DDGS did not exert any influence in weight of egg, breaking strength, and color of eggshell. The albumen height and Haugh unit was not influenced by DDGS addition. The yolk color was significantly increased by DDGS supplementation. As the DDGS level increased, the oleic acid content decreased, and the linoleic acid increased (P<0.05). The degree of saturation of yolk fatty acids was not affected by dietary DDGS. The inclusion of DDGS up to 20% in layer diets resulted in the decrease of feed cost per kg without any effect in the laying performance. In conclusion, the use of DDGS up to 20% level in layer diets could replace corn and soybean meal without any harmful effect on the laying performances.

• Journal of the Korean Wood Science and Technology
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• v.24 no.1
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• pp.34-47
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• 1996

Veneers of two nominal thicknesses, 1.5 and 2.5mm, were rotary peeled from Japanese larch (Larix leptolepis). Dahurian larch (Larix gmelinei) and Radiata pine (Pinus radiata) bolts unheated and heated in the water vat temperature of $66^{\circ}C$ by rising a final temperature at 10cm core of $60^{\circ}C$ to remain core diameter of 11.4cm. 1.5 and 2.5mm thick veneer cut from the heated Japanese larch were significantly thinner than those of the unheated bolt and 2.5mm thick veneer cut from the heated Dahurian larch were significantly thicker than that of the unheated bolt. 1.5mm thick Dahurian larch veneer and 1.5 and 2.5mm thick Radiata pine veneers showed insignificant difference between the unheated and heated bolts, respectively. Check distance on the loose side of 1.5mm thick veneer cut from the heated Radiata pine was significantly wider than that of the unheated bolt. However check distances on the loose side of 1.5 and 2.5mm thick Japanese larch and Dahurian larch veneers and 2.5mm thick Radiata pine veneers showed insignificant difference between the unheated and heated bolts. Also the depth of check on the loose side of three species showed insignificantly difference between the unheated and heated bolts. Arithmatic mean deviation($R_a$) and maximum height($R_{max}$) of the profile on the loose side of dried veneer by preheating the bolt compared with unheated bolts were different among apecies and between veneer thickness. The preheating treatment slightly affected qualities of these thin veneers such as 1.5 and 2.5mm. The yield of 2.5mm thick veneer from the heated radiata pine was significantly higher than that of the unheated bolt. However the yield of 2.5mm thick veneer for other two species and 1.5mm thick veneer for three species showed insignificant difference between the unheated and heated bolts. The yield of 2.5mm thick veneer for three species were higher than those of 1.5mm thick veneer. The average yields of green veneer of Japanese larch. Dahurian larch and Radiata pine were 57.1, 55.1 and 54.0 percent, respectively. Variables such as initial MC. drying time and veneer thickness had strong effect for Japanese larch veneer, less effect for Radiata pine veneer and nuch less effect on final MC for Dahurian larch veneer in jet drying. Correlation between the current MC and the drying time of Dahurian larch with low variation of initial MC was higher than those of Japanese larch and Radiata pine veneer with high variation of initial MC in high temperature drying. Thickness shrinkages of 2.5mm thick veneer for Japanese larch and Radiata pine were higher than those of 1.5mm thick veneers, but shrinkages of Dahurian larch veneer were similar between two nominal veneer thicknesses.

• Radiation Oncology Journal
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• v.14 no.3
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• pp.237-244
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• 1996

Purpose : The accurate dosimetry of independent collimator equipped for 6MV and 15MV X-ray beam was investigated to search for the optimal correction factor. Materials and Methods : The field size factors, beam quality and dose distribution were measured by using 6MV, 15MV X-ray Field size factors were measured from $3{\times}3cm^2$ to $35{\times}35cm^2$ by using 0.6cc ion chamber (NE 2571) at Dmax. Beam qualities were measured at different field sizes, off-axis distances and depths. Isodose distributions at different off-axis distance using $10\times10cm^2$ field were also investigated and compared with symmetric field. Result: 1) Relative field size factors was different along lateral distance with maximum changes in $3.1\%$ for 6MV and $5\%$ for 15MV. But the field size factors of asymmetric fields were identical to the modified central-axis values in symmetric field, which corrected by off-axis ratio at Dmax. 2) The HVL and PDD was decreased by increasing off-axis distance. PDD was also decreased by increasing depth For field size more than $5{\times}cm^2$ and depth less than 15cm, PDD of asymmetric field differs from that of symmetric one ($0.5\~2\%$ for 6MV and $0.4\~1.4\%$ for 15MV). 3) The measured isodose curves demonstrate divergence effects and reduced doses adjacent to the edge close to the flattening filter center was also observed. Conclusion . When asymmetric collimator is used, calculation of MU must be corrected with off-axis and PDD with a caution of underdose in central axis.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.367-380
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• 2010

Various contents of Rosa rugosa Thunb. fruit(0, 10, 20%), which is grown along the seashore of Gangwon province, were applied to apple jams having different sugar concentrations(20, 40, 60%). The resulting jams were analyzed using a sensory scoring test as well as a response surface methodology to identify the optimum conditions for the preparation of high-preference apple jams. The sensory properties based on sense of sight, smell and taste appeared to be linked to the sugar contents. It could be attributed to the presence of flavor compounds and pigments generated from the caramelization of sugar molecules during heat processing. On the other hand, rheological properties such as viscosity and spreadability were associated with Rosa rugosa fruit content, which was also verified by textural analysis of the jams. As the contents of Rosa rugosa increased, the hardness, gumminess, and chewiness of the jams decreased, which eventually might have contributed to the less thick and thus more spreadable sensory characteristics. Sensory evaluation revealed that apple jams were preferred when prepared with $\leq$10% of Rosa rugosa fruit and $\geq$55% of sugar contents. In particular, apple jams containing 10% Rosa rugosa and 60% sugar showed better mechanical qualities as well as higher sensory preference among 10 jams formulated using central composite design.

• Applied Biological Chemistry
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• v.18 no.2
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• pp.71-97
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• 1975

To improve the food qualities in Korea, two hundred and fourtynine kinds of food additives have been allowed in food processing, of which one hundred and nineteen kinds could be used under the limitted conditions. Hence, in practical uses in food processing, many kinds of them are mixed at random within the permitted amounts for their special purposes. For last several years, many kinds of the food additives were prohibited because they have been proved to be toxic even with the single dose. Until recently a few studies on the toxicity in the mixture of food additives were reported, however, they were shown to be no severe additional effect on the animal. This study was performed to see if any elevation of chronic or subacute toxicity of food additives occur especially when they are mixed with each other, using three kinds of food additives (DHA, AF-2, BHT) most widely used as food preservatives, antiseptics and antioxidants. One hundred and fifty young male rats were taken and divided into ten feeding groups, one first control group (food additives blank), three second control groups (DHA 0.1%, AF-2 0.1%, BHT 0.5%), three mixture groups of low level (mixture of each 60% of two second control level) and three mixture groups of high level (mixture of each 90% of two second control level). As the methods of biological and clinical tests, the change of body weight (growth rate), daily intake of diets, organ to body weight ratio, histopathological findings of organs, hematological observation, liver and kidney function tests were checked three times during the periods of 24 weeks. The following results were obtained. 1. The low level group of DHA, AF-2 mixture and DHA, BHT mixture revealed a little retardation in growth rate than the first control group, however, they were similar to the second controls, while all the mixture groups of high level showed a more remarkable retardation than the first and second controls. 2. Average daily intake of the diets was the same in each group, showing a similar decreasing tendency (70-100g/kg of body weight) in accordance with the growth rate. It was observed that there are no differences in the taste and appetite in each group of rats. 3. Abnormal enlargements of kidney and lung were not seen in all the mixture groups compared with the controls, while a slight hepatomegaly was observed in all mixture groups of low level as in the second controls. Significant differences (almost 1% level) were observed between the high level groups and the first control group. 4. Histopathological effects of the food additives on lung, kidney and liver tissues were found in all mixture group of high level. The less frequencies of the same effects were also seen in the low level groups. 5. The esterified cholesterol to total cholesterol ratio in the mixture groups of high level showed a little lower values, and the activities of serum glutamate oxaloacetate transaminase and alkaline phosphatase decreased almost with significance of 5% level compared with the first control group. The serum A/G ratio in the mixture groups also decreased. The results demonstrated that the liver function was decreased in the mixture groups compared with the controls. 6. In all groups throughout the test period, kidney functions (concentration of protein and creatinine excreated per hour in urine and renal filtration rate) were shown almost as normal as the first control. 7. Average values of hematocrit, erythrocytes and leucocytes in the mixture groups were in the normal ranges as in the controls, which denotes that the production of blood cells in bone marrow were also normal in all groups. With the above results, it is concluded that when the food additives (DHA, AF-2, BHT) were given together to the rats in several combinations even in less amount, they showed more toxic signs than the single doses.

• Journal of Applied Biological Chemistry
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• v.59 no.4
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• pp.273-280
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• 2016

We investigated the contents of total phenols, anthocyanins, carotenoids and the antioxidant capacity of black carrot, black currant, acaiberry, black raspberry, and blueberry. We also examined the physical and organoleptic characteristics of pudding with added black carrot extract following 7 days of storage. Black carrot and black raspberry had the highest total phenols. Blueberry contained the highest anthocyanins and black currant equaled black carrot in carotenoids. Anti-oxidant capacity measured by 1,1-diphenyl-1,2-picrylhydrazyl and 2,2-azino-bis-3-ethyl-benthiazolin-6-sulfonic acid was highest in black raspberry and black currant followed closely by black carrot. In pudding, redness was increased and blueness decreased by adding black carrot extract, but the trend was partially reversed during 7-day storage due to oxidation of the anthocyanins, which are stable in acid situation. As black carrot extract contents were increased, pH value decreased. The pudding's hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness were optimal with 7.5 % black carrot extract. In conclusion, black carrot is moderately rich in anthocyanins and phenolic compounds. In pudding adding 7.5 % black carrot extract was optimal for organoleptic qualities. However, additional studies are needed to develop methods for protecting anthocyanins from breaking-down during storage of back carrot pudding.

• Journal of Korean Society of Environmental Engineers
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• v.28 no.5
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• pp.463-471
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• 2006

Electrical resistivity surveys were conducted at areas of abandoned landfills in Cheonan and Wonju. Geology and extent of leachate migration around the landfills were evaluated with collected resistivity data by 2-D and 3-D resistivity inverse modeling. The Cheonan landfill is located above the paddy fields and the resistivity survey lines were crossed to examine possible pollution at the paddy fields by leakage of the landfill leachate. In Wonju, the landfill and the downgradient paddy fields are divided by a concrete barrier wall. At the bottom of the landfill, there is a leachate settlement system, which has not been in operation. To evaluate leachate leakage into the paddy fields, a total of 4 survey lines were used. According to the resistivity survey results, the landfill leachate in Cheonan appeared to be restricted only within the interior of the landfill, not to migrate into the subsurface of the paddy fields. These results are well consistent with electrical conductivity values of groundwaters obtained from a periodic analysis of water qualities. In Wonju, however, it was inferred that the leachate emanating from the landfill migrated beneath the abandoned leachate settlement system and the leachate would reach the downgradient paddy fields. Low resistivity area was observed in the old reservoir area and it appeared to be derived from convergence of groundwater flows from the surrounding valley and the moist wet land. In addition, groundwater flow into the paddy fields occurs beneath the old reservoir embankment at depths of $7{\sim}8m$. This paper reports details of the resistivity surveys for the uncontrolled landfills.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1232-1238
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• 2005

The purpose of this study was to find the optimum addition amount of astringent persimmon paste to glutinous rice flour in the preparation of Gaminjeolmi (persimmon glutinous rice cake). The moisture contents of Gaminjeolmi with added astringent persimmon paste were 57$\∼$59$ \% $. With increasing addition of astringent persimmon paste, the L- and b-value were decreased. The a-value was the highest at the 8$\%$ level. In the mechanical evaluation of Gaminjeolmi, the hardness was the highest in the 0$\%$ astringent persimmon paste-lnjeolmi but the 0$\%$ level was decomposed after 2 day of storage. The adhesiveness and cohesiveness were the lowest at the 0$\%$ and 16$\%$ levels. The springiness did not differ significantly with the addition of astringent persimmon paste for 2 days of storage. The gumminess was the highest at the 0$\%$ level for 1 day of storage, significantly. In the sensory evaluation of Gaminjeolmi, the acceptance of the softness characteristics was the best at the 8$\%$ level. Addition of astringent persimmon paste improve preservation of Injeolmi and the addition of 8$\%$ of astringent persimmon paste to glutinous rice flour was found to be the best recipe in terms of the sensory qualities of softness and overall acceptability.

• Journal of Korean Society of Forest Science
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• v.85 no.2
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• pp.280-287
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• 1996

This study was carried out to investigate the export rate of suspended sediment by different precipitation intensity after forest road construction for torrential streams on three different watersheds with various forest road density(Watershed A : 6.67m/ha, Watershed B : 5.52m/ha, and Watershed C : control) in the Experimental Forest of Kangwon National University. The results were as follows. 1. Closely related to the the amount of rainfall in both 1994 and 1995, the average streanfkiw rate was less than $0.25{\times}10^4m^3/day$ during May and June and $5.0{\times}10^4m^3/day$ during July and August. More than $25{\times}10^4m^3/day$ of streanflow rate was occurred twice in 1994 and seven times in 1995. 2. The amount of suspended sediment in three watersheds was less than standard of drinking water(25mg/l) before road construction with daily rainfall of 74mm, 92mm, and 120mm in 1994, also after road construction with daily rainfall of 21mm and 47mm in 1995. But, under the 192mm of daily rainfall, Watershed C did not show the difference in the amount of suspended sediment, however, Watershed A and B produced 1,525mg/l and 775mg/l, respectively, which is 61 and 31 fold of stabdard of drinking water, and construction to export for 35 hours after rainfall. 3. The maximum amount of suspended sediment was less than the standard of drinking water with light rainfall before and after road construction. Under the 192mm of daily rainfall, the maximum amounts of suspended sediment in Watershed A and B were 13,150mg/l and 2,690mg/l, of 526 and 108 fold of standard of drinking water, respectively, showing obvious water pollution by sedimentation. Results of the study indicated that the forest road construction had great influence on the sedimentation, and getting increased by higher road density and heavier rainfall. Therefore such practices as vegetation covering and soil erosion control facility should be established accompanying with forest road construction to prevent from sedimentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.366-371
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• 2011

This study was carried out to investigate the quality characteristics and antioxidant activities of the commercial black garlic (NHBG: Namhae black garlic, USBG: Uiseng black garlic, CNBG: Changnyung black garlic) and FABG (fermented and aged black garlic). The sugar contents of NHBG, USBG, CNBG, and FABG were 42.7, 42.7, 56.7 and $54.7^{\circ}Brix$, respectively, whereas the reducing sugar contents were 15.0, 16.0, 23.5 and 25.9%. The pH decreased with the processing of the fermented aged black garlic, whereas the acidity increased. In addition, the thiol content was the highest in fermented and aged black garlic (p<0.05). The antioxidant activities by DPPH and hydroxyl radical scavenging activity of fermented and aged black garlic were much higher than those of the other samples. Total phenol contents of NHBG, USBG, CNBG and FABG were 0.64 mg/mL, 0.60 mg/mL, 0.68 mg/mL and 0.72 mg/mL, respectively. ABTS radical scavenging activity of fermented and aged black garlic were much higher then those of the other samples. FRAP values of NHBG, USBG, CNBG, and FABG were 1.7 mg/mL, 1.4 mg/mL, 1.7 mg/mL and 1.9 mg/mL, respectively. Based on these results, it is suggested that the fermented and aged black garlic was appropriate for good qualities in terms of both physicochemical and antioxidative activities.