• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.12
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• pp.740-748
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• 2018

This study was conducted to investigate the effects of dietary supplementation of enzyme complex (metalloprotease and xylanase) on growth performance, carcass characteristics and meat storability of broiler chickens. The experiment utilized a 2 (basal and low spec diets) ${\times}$ 3 (0, 0.5 or 1 g/kg of enzyme supplementation) factorial arrangement. A total of 360 male Ross broilers were randomly assigned into the following six groups: BD-T0 (basal diet + enzyme complex 0 g/kg), BD-T1 (basal diet + enzyme complex 0.5 g/kg), BD-T2 (basal diet + enzyme complex 1 g/kg), LD-T0 (low spec diet + enzyme complex 0 g/kg), LD-T1 (low spec diet + enzyme complex 0.5 g/kg), LD-T2 (low spec diet + enzyme complex 1 g/kg). Feed and water were provided ad libitum for 42 days, during which time feed intake and body weight were measured at one-week intervals. After the feeding trial, chickens were slaughtered by exsanguination and samples were collected. Feed intake was lower in the enzyme supplemented groups than the non-supplemented groups (p<0.05), as were body weight and gain (p<0.05). Thus, the feed conversion ratio improved in the enzyme supplemented groups relative to the non-supplemented groups (p<0.05). The carcass rate and production index were also significantly improved by supplementation with enzyme complex (p<0.05). Finally, the thiobarbituric acid reactive substances (TBARS) values were lower in the enzyme supplementation groups after 6 storage days (p<0.05). In conclusion, dietary supplementation with enzyme complex including metalloprotease and xylanase improved growth performance, carcass characteristics, and storability of broiler chicken meat.

• Korean Journal of Weed Science
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• v.16 no.4
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• pp.264-281
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• 1996

As a consequence of wide use of herbicides, Eleocharis kuroguwai Ohwi became a dorminant problem weed for rice cultivation in Korea. To understand the establishment of the weed, experiments on physio-ecological characteristics were carried out sprouting and occurrence, the results could be summarized as follows: Sprouting percentage remained 68 to 73% until the time of field emergence, indicating many of the them are still dormant. The proportion of the dormant tubers were greater for the smaller than the bigger tubers. Apical dominance was apparent in sprouting, with 84% of tuber sprouted from only one of the apical buds. Tubers sprouted from 2 or 3 buds were less than 20%, and were mostly from the bigger tubers. When the shoot growth was compared, by controlling the others, ones from apical and the next 3 buds showed similar vigorous growth, but the later ones showed poorer growth. For the longevity of tubers, deep soil storage appeared to be better than storage in temperature controlled room to 2~$3^{\circ}C$. Emergence of E. kuroguwai was better in clay soil than in sand, and the possible depth for emergence in clay soil appeared to be up to 21cm, but was 15cm in sand. When tubers were exposed to salt solutions before emergence tests, E. kuroguwai appeared to be much sensitive to salts than S.planiculmis. Among the tubers formed in previous year, 12.7% remained still viable until the end of next crop season, but with relatively strong dormancy. The first emergence was about 10 days after planting at ordinary cropping seasons, and the days to the maximum shoot number stage were 60~90 from planting. The duration was extended at early transplanting, and shoot number, leaves per shoot, and tubers developed per plant were also greater at early plantings. The 6th order offshoots were developing when E. kuroguwai was planted at early season. When planted at later seasons, generation and the number of offshoots was reduced planted at early season. When planted at later seasons, generation and the number of offshoots was reduced and the number of tubers, runner and rhizome lengths was also reduced.

• The Korean Journal of Pesticide Science
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• v.17 no.4
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• pp.244-248
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• 2013

This study was carried out to investigate the residual characteristics and calculate processing factor of the environment friendly material matrine in fresh chilli pepper by drying. Spray solution of matrine was prepared by dilution of the commercial product (2% active ingredient) with water at 1 : 1000 (v/v) ratio and sprayed onto chilli pepper plants at seven day intervals. Samples were collected at 0, 1, 3, 5 and 7 days after last application and then dried using a hot air dry oven at $60^{\circ}C$ for 36 hours until the water content was reduced to 14%. Recoveries and storage period stabilities of matrine in the samples ranged from 106.6 to 119.1% and 106.6 to 113.1%, respectively. The residual concentrations of matrine in fresh chilli pepper and dried chilli peppers treated only once were found to be from less than 0.01 to 0.11 and from 0.03 to 0.25 mg/kg, respectively. In case of plants sprayed twice with matrine, the residual concentrations ranged from 0.02 to 0.12 and from 0.04 to 0.4 mg/kg, respectively. Processing factor of matrine in the fresh chilli pepper by drying was found to be from 1.5 to 3.3, indicating that the residual concentration of matrine in dried chilli pepper increased about two or three times by drying.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.235-244
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• 2014

The purpose of this study was to investigate the effect of freezing and thawing rate on the physical properties of soybean sprouts to improve the quality of processed soybean sprouts during distribution and storage. Cooked soybean sprouts were frozen by air-blast freezing (ABF) system at $-45^{\circ}C$ or natural air convection freezing (NCF) system at $-24^{\circ}C$, then thawed using microwave oven by varying output power (0, 400, 800 and 1,000 W) until $75^{\circ}C$. The quality of soybean sprouts was measured by the water content, hardness and springiness. In addition, the internal microstructure of soybean sprouts was observed by optical microscope. For results, water content of soybean sprouts thawed by 1,000 W in a microwave showed the lowest value after natural air convection freezing. Springiness of soybean sprouts thawed by all amounts of output power was decreased in comparison with control. Hardness was increased only in soybean sprouts thawed by 1,000 W after air-blast freezing. However the gaps between springiness and hardness were relatively small with control at 1,000 W thawing, after air-blast freezing. Internal microstructure of the soybean sprouts was more damaged as freezing and thawing time were increased. In conclusion, high freezing and thawing rate might improves the quality of soy bean sprout, and IQF freezing and 1,000 W of microwave thawing appears to be the optimum condition for frozen HMR production. From the results freezing and thawing process parameters might can be use as quality control parameters as various type of sprout products processing.

• Restorative Dentistry and Endodontics
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• v.34 no.4
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• pp.350-355
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• 2009

Bond strength depends on characteristics of bonding surface and restorative technique. The majority of studies dealing with dentin bond strength were carried out on flat bonding surface, therefore, difference of bond strength between axial wall and pulpal wall is not clear yet. This study evaluated bonding difference between cavity walls in class I composite resin restoration with different filling techniques. Twenty extracted caries-free human third molars were used. Cavities were prepared in 6 ${\times}$4 ${\times}$3 mm box-type and divided into four groups according to filling technique and bonding surface: Group I; bulk filling - pulpal wall, Group II; bulk filling - axial wall, Group III; incremental filling - pulpal wall, Group IV; incremental filling - axial wall. Cavities were filled with Filtek $Z250^{(R)}$(3M/ESPE., USA) and Clearfill SE $bond^{(R)}$(Kuraray, Japan). After 24 hour-storage in $37^{\circ}C$water, the resin bonded teeth were sectioned bucco-lingualy at the center of cavity. Specimens were vertically sectioned into 1.0 ${\times}$1.0 mm thick serial sticks perpendicular to the bond surface using a low-speed diamond saw (Accutom 50, Struers, Copenhagen, Denmark) under water cooling. The trimmed specimens were then attached to the testing device and in turn, was placed in a universal testing machine (EZ test, Shimadzu Co., Kyoto, Japan) for micro-tensile testing at a cross-head speed of 1 mm/min. The results obtained were statistically analyzed using 2-way ANOVA and t-test at a significance level of 95%. The results were as follows: 1. There was no significant difference between bulk filling and incremental filling. 2. There was no significant difference between pulpal wall and axial wall, either. Within the limit of this study, it was concluded that microtensile bond strength was not affected by the filling technique and the site of cavity walls.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.41 no.4
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• pp.315-324
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• 2015

In this study, we prepared liquid crystal emulsion composed of amphiphilic substance $C_{14-22}$ alcohol, $C_{12-20}$ alkyl glucoside, behenyl alcohol and studied liquid crystal emulsion of properties and in vitro skin permeation. The results of formulation experiments, the clear liquid crystalline structure was observed in the ratio of $C_{14-22}$ alcohol 0.8%, $C_{12-20}$ alkyl glucoside 3.2%, behenyl alcohol 4% in the formulation. The results of physical property measurements, the viscosity of liquid crystal emulsion and O/W emulsion applied as a control group was respectively $1871.26{\sim}1.15Pa{\cdot}s$, $1768.69{\sim}1.14Pa{\cdot}s$ and the shear stress of O/W emulsion was 178.68 ~ 909.18 Pa, that of liquid crystal emulsion was 190.45 ~ 919.38 Pa. The storage modulus of O/W emulsion was 3428.53 ~ 9157.45 Pa, that of liquid crystal emulsion was 4487.82 ~ 8195.59 Pa. The tan (delta) value of O/W emulsion which means a ratio of viscosity to elasticity was 0.43 ~ 0.19, and that of liquid crystal emulsion was 0.23 ~ 0.25. The water content value on the skin for liquid crystal emulsion was significantly higher from 1 h to 6 h compared with that of O/W emulsion and the transepidermal water loss on the skin was significantly superior in skin moisture loss suppression from 30 min to 4 h compared with that of O/W emulsion. The results of skin permeation using glycyrrhizic acid, the result of skin permeation amount of liquid crystal emulsion for 24 h was $64.58{\mu}g/cm^2$, that of O/W emulsion was $37.07{\mu}g/cm^2$, that of butylene glycol solution was $41.05{\mu}g/cm^2$. Hourly permeability results, it is showed that skin penetration effect of the liquid crystal emulsion increases after 8 h. These results suggest that liquid crystal emulsions are effective for skin moisturizing effect and function as potential efficacy ingredient delivery system for the transdermal delivery.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.11 no.4
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• pp.158-164
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• 2006

Yongdam Lake is the fifth largest artificial lake in Korea newly formed by the first impounding the Yongdam Multi-purpose Dam on December, 2002. Yongdam Lake, with her total water storage of 820 million M/T, is located at the roof-top region of the streams flowing into the just-constructed new Saemankeum Lake. Seasonal succession of phytoplakton in Yongdam Lake might affect cyanobacterial blooms in Saemankeum Lake by inoculating seasonal dominants. During 2002-2003 when the first impounding after the construction of Yongdam Multi-purpose Dam was still undergoing, summer cyanobacterial blooms by Anabaena, Microcystis, and Aphanizomenon were observed. Among these three, filamentous Anabaena is well known to have its species with $N_2-fixing$ ability and special cells such as heterocysts and akinetes as well as the vegetative cells. We established a clonal culture of Anabaena spiroides v. crasse (KNU-YD0310) from the live water samples collected at the bloom site of Yongdam Lake. The N- and P-nutrient requirement of the KNU-YD0310 was explored by the experimental cultivation of the laboratory strain. Ratio of heterocysts to vegetative cells increased as N-deficiency extended with its maximum at $N_2-fixing$ condition. The strain KNU-YD0310 exhibited considerable growth under N-limiting conditions while its growth was proportional to the initial phosphate-P concentration under P-deficient conditions. Under P-limiting conditions akinete density increased, which could be interpreted as an adaptation strategy to survive severe environment by transforming into resting stage. The above eco-physiological characteristics of Anabaena spiroides v. crassa might be useful as an ecological criterion in controlling cyanobacterial blooms at Shaemankeum Lake in near future.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.220-228
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• 2009

This study was conducted to determine the preblending effect of curing agents on the characteristics of mechanically deboned chicken meat (MDCM), including the pH, water-holding capacity (WHC), and stability under refrigeration conditions. MDCM was preblended with different curing agents [NaCl, 0.75 or 1.5%; sodium tripolyphosphate (STPP), 0.25 or 0.5%; ascorbic acid, 250 or 500 ppm; sodium nitrite, 75 or 150 ppm] and were stored at $4^{\circ}C$ overnight. The preblending of NaCl was found to have improved the WHC and emulsion stability; STPP was found to have improved the pH, WHC, and emulsion stability; and ascorbic acid or sodium nitrite did not affect the pH, WHC, and emulsion stability. The addition of ascorbic acid or sodium nitrite, however, decreased the 2-thiobarbituric acid (TBA) and volatile basic nitrogen (VBN) values of the preblended MDCM through the antioxidizing properties. The mixing effects of different curing agents on MDCM were also evaluated with nine different conditions. Among the treatments, the mixture of NaCl and STPP improved the WHC and emulsion stability due to the increased solubility of salt-soluble protein in the preblended MDCM. The mixture of NaCl, STPP, and ascorbic acid increased the pH, WHC, and emulsion stability, but the mixture of NaCl, STPP, ascorbic acid, and sodium nitrite improved the WHC, emulsion stability, and redness of the surface color with improved storage stability due to the decreased VBN and TBA values. As a result, the mixture of 1.5% NaCl, 0.5% STPP, 500 ppm ascorbic acid, and 75 ppm sodium nitrite showed the best properties as curing agents for MDCM preblending.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.32-37
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• 2004

Effects of mushroom powder on physicochemical characteristics of dough and bread-making properties were studied. In mixogram test, addition of 2-10% mushroom powder increased water absorption from 67,0 to 79%. Peak time, peak height, band width, and seven minute height of mushroom-wheat flour composite were similar to those of control. Sedimentation and P.K. values decreased with increasing amount of mushroom powder In amylogram test, no significant difference was observed in gelatinization temperature between control and mushroom powder-added dough. Peak viscosity increased with increasing amount of mushroom powder, Highest loaf volume was attained when 2 and 4% mushroom powders were added, whereas decreased above 6%. Bread weight and L value of crust increased with increasing amount of mushroom powder whereas 'a' value decreased. As the amount of mushroom powder increased, L value of crumb color decreased. No significant difference in springiness and adhesiveness was observed between control and mushroom-wheat composite flour bread whereas chewiness and gumminess, increased with increasing amount of mushroom powder, Hardness generally increased as the amount of mushroom powder increased. Mushroom powder caused bread staling at both storage temperatures ($4^{\circ}C\;and\;25^{\circ}C$). Although sensory value decreased with increasing mushroom powder, use of mushroom powder to replace up to 4% wheat flour is recommended in making bread.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.61-67
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• 2017

Chia seed (Salvia hispanica L.) originated from Central America is a highly nutritious food containing large amounts of linolenic acid, dietary fiber, and protein. This study investigated the quality properties and antioxidant activities of Sulgidduk prepared with chia seed powder as a functional material. Freeze-dried chia seed powder was replaced with 0, 1, 3, 5, and 7% of rice flour. The addition of chia seed powder did not affect water content, whereas the pH value of the chia seed group decreased as compared to the control. For color measurements, a and b values increased as the amount of chia seed powder increased, whereas L value decreased. Hardness and chewiness of Sulgidduk with chia seed powder were lower than those of the control, whereas springiness of the chia seed group was higher than that of the control. Cohesiveness was not significantly different in all samples. According to retrogradation analysis based on changes in hardness during storage, it was confirmed that addition of chia seed powder inhibited aging of Sulgidduk. Retrogradation of CSP5 was the slowest. Consumer acceptability analysis did not show significant differences in all samples. Total polyphenol and flavonoid contents tended to significantly increase as chia seed content increased. DPPH and ABTS radical scavenging activities of Sulgidduk were also elevated due to addition of chia seeds. From the results, addition of chia seed softened texture, inhibited aging, and enhanced antioxidant activities of Sulgidduk. It is concluded that addition of 5% chia seed powder, which showed high effectiveness for aging, is the most suitable for commercialization.