• Asian-Australasian Journal of Animal Sciences
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• v.20 no.2
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• pp.252-256
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• 2007

This study was carried out to determine the effect of vitamin E and vitamin C on the performance of Japanese quails (Coturnix coturnix japonica) reared under heat stress during the growth and egg production period. A total of 810 seven-day-old Japanese quails were used in the trial. The birds received a diet with either three levels of vitamin E (DL-${\alpha}$Tocopheryl acetate) (60, 120 and 240 mg/kg of diet) and vitamin C (ROVIMIX STAY-C 35) (60, 120 and 240 mg/kg of diet). Live weight on day 35 and weight gain were the lowest in the group of chicks on a combination of 60 mg of vitamin E and 60 mg of vitamin C, whereas the highest live weight was demonstrated in chicks on a combination of 240 mg of vitamin E and 240 mg of vitamin C (p<0.01). The effects of treatments on cumulative feed consumption, feed conversion ratio, age at 5% lay, sexual maturity weight, rate of lay and mean egg weight values were found to be significant (p<0.01). The highest feed consumption, feed conversion ratio, age at 5% lay, sexual maturity weight, rate of lay and mean egg weight values were found in the group on a combination of 240 mg of vitamin E and 240 mg of vitamin C. The effect of treatments on the mortality ratio was found to be insignificant (p>0.01). The cost of supplementing diets with vitamin E and vitamin C is very low. Therefore such a combination of supplement can offer a potential protective management practice in preventing heat stress related losses in performance of Japanese quails.

• Journal of the korean academy of Pediatric Dentistry
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• v.25 no.2
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• pp.323-334
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• 1998

The purpose of this study was to compare the microleakage of the amalgam and the gallium alloy when several lining materials were applied. The ANA 2000, high copper lathecut type amalgam(AM group) and Gallium Alloy GF II (GF group) were used. The fifty extracted sound molars were randomly assigned to AM group and GF group, and the buccal and lingual class V cavities with a size $3{\times}2{\times}2mm$ were prepared. The prepared cavities were randomly assigned to group 1 : no liner used control, group 2 : Copalite, group 3 : Panavia 21, group 4 : All-bond 2, and group 5 : Superbond C&B. After liner placement and amalgam filling, the specimens were stored in $37^{\circ}C$ normal saline for 24 hours and then thermocycled from $5^{\circ}C$ to $55^{\circ}C$ thousand times. The specimens were stored in the 1% methylene blue solution for 24 hours and sectioned and examined by stereomicroscope. The results obtained from this study can be summarized as follows : 1. In the GF group, microleakage values of group 2, 3, 4, 5 were significantly lower than that of group 1 (p<0.05). 2. In the AM group, microleakage values of group 3 and 4 were significantly lower than that of group 1 (p<0.05), but microleakage values of group 2 and 5 did not differ from that of group 1 (p>0.05). 3. The GF group was similar(group, 1 3, 4) or superior(group 2, 5) to the AM group in the aspect of the microleakage.

• Microbiology and Biotechnology Letters
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• v.26 no.2
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• pp.102-109
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• 1998

To investigate the increased acid tolerance of a acid-resistant mutant Leuconostoc mesenteroides M-100 improved as a kimchi starter, proton permeability, ATPase acitivity, glycolysis activity, $Mg^{2+}$ releasement, and membrane fatty acid composition were studied and comprised with its wild type Leuconostoc mesenteroides Mw. In the proton permeability experiment, the mininum values of the average half time ($t_{1/2}$) of pH equilibration through the cell membrane of the Mw and the M-100 were about 8.6 min and 9.2 min in 150 mM KCI solution, respectivily. In the 3% NaCl solution, the $t_{1/2}$ values of the Mw and the M-100 were 6min and 8.6 min, respectivily. The values and pHs of maximal specific activities of ATPase originated from the Mw and the M-100 were 0.6U at pH 5.5 and 0.8U at pH 5.5, respectivily. The result of pH dependence of glycolysis showed that the M-100 had higher activities than that of Mw except at pH 5.0. The releases of magnesium from the Mw and the M-100 were observed about 36.5% and 13% at pH 4.0 after 2 hours, respectivily. The results of comparison of membrane fatty acid composition of the Mw with the M-100 showed that $C_{12}$, $C_{14}$, $C_{18:1}$, and $C_{19:0cyclo}$ were major different fatty acids between two strains and the content of $C_{18:1}$, and $C_{19:0cyclo}$ were 23.4%, 10.2% in the Mw and 15.1%, 12.2% in the M-100. These results indicated that acid tolerance of the M-100 was significantly improved in comparison with its wild type Mw.

• The KIPS Transactions:PartC
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• v.13C no.4 s.107
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• pp.481-490
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• 2006

In a super-peer based P2P network, The network is clustered and each cluster is managed by a special peer, called a super-peer which has information of all peers in its cluster. This clustered P2P model is known to have efficient information search and less traffic load. In this paper, we first estimate the message traffic cost caused by peer's query, join and update actions within a cluster as well as between the clusters and with these values, we present the optimal number of super-peers that minimizes the traffic cost for the various size of super-peer based P2P networks.rks.

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.555-564
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• 2001

The optional ingredient jasoja(Perillae semen) was adopted to improve Dongchimi in qualify during fermentation The final weight percentage of jasoja in Dongchimi was adjusted to 0, 0.25, 0.5, 0.75, or 1.0% Per radish. Physicochemical characteristics were determined during fermentation for 45 days at 10$^{\circ}C$. As the fermentation of Dongchimi proceeded, the pH decreased with the increase of total acidity; however, the decreasing rate was slowed down by increasing the level of jasoja. The delayed pH drop of Dongchimi was limited only for the initial period of fermentation and the ultimate pH became almost comparable even for the 1% treatment. The total vitamin C content increased initially to a certain level depending on the level of jasoja, and then decreased later. Dongchimi with 0.5% jasoja contained the highest level of total vitamin C and reducing sugars. In case of 1% treatment, the typical pattern of an initial high content followed by a gradual decrease in reducing sugar was destroyed by a rapid fermentation at the later stage. Turbidity level, along with total solid contents of the liquid part of Dongchimi increased in all treatments as the fermentation proceeded although the extent was rather suppressed by jasoja. As a result of fermentation, the colorimetric lightness values decreased, with the intial increase followed by the decrease at a certain point in redness and yellowness and the increase in color difference values (ΔE). Overall, fermentation with 0.5% jasoja for 11 to 30 days appeared to improve the quality of Dongchimi.

• Journal of Plant Biology
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• v.25 no.4
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• pp.153-160
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• 1982

The kinetics of $^{14}C$ fixation have been investigated in Anabaena flos-aquae growing on ${NH}_4+$,$NO_3-$ and $NO_2-N$ in batch cultures. Growth rate was highest with ${NH}_4+$, followed by $NO_2-$ and finally $NO_2$. The compensation intensity($I_0$) and the half-saturation irradiance($K_1$) with $K_1$ were higher than with other N sources, but the maximum C fixation rate($P_{max}$) was lower. The ($P_{max}$)/$K_1$ ratio, which is analogous to quantum efficiency at low irradiance ranges, was also lower with $N_2$. All these parameters except $K_1$ decrease with culture age, or decreasing growth rate. Since $^{14}C$ uptake measures net photosynthesis, the higher values of $I_0$ and $K_1$, and the low values of $P_{max}$/$K_1$ ratio with $N_2$ appear to be related to the high energy demand of $N_2$fixation. They may also be related to the lox maximum growth rate with $NO_2-N$.

• The Journal of Korean Academy of Prosthodontics
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• v.29 no.2
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• pp.17-22
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• 1991

The purpose of this study was to evaluate the tensile bond strengths of treated alloy surfaces for resin bonded retainers. For the experiment metal surfaces of 5 alloys were teated with sandblasting, Silicoating Rocatec, and cemented with Visio-Gem. All specimens divided into two groups. The group I specimens were treated with 24-hour immersion in $37^{\circ}C$ distilled water, and group II specimens were teated with 1500 thermo-cycles from $5^{\circ}C\;to\;55^{\circ}C$. The obtained results were as follows: 1. Bond strength values showed significantly different between sandblasting group and other groups after a 24-hour immersion in $37^{\circ}C$ distilled water(P<0.05). 2. All samples were fractured during thermo-cycles for sandblasting group, and bond strength values for Silicoating and Rocatec groups showed significantly different after 1500 thermo-cycles from $5^{\circ}C\;to\;55^{\circ}C$.

• Journal of Veterinary Clinics
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• v.35 no.3
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• pp.77-82
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• 2018

The aim of this study was to measure whole blood viscosity (WBV) and then to establish its reference values and identify correlation between WBV and hematology or serum chemistry in beagle. The experiment was made up of 82 healthy beagle dogs. Jugular vein blood samples (10 ml) were collected. WBV (cP) measured within 4 hours after collection by U-shaped scanning capillary-tube viscometer ($BVD-PRO1^{(R)}$) which is capable of measuring yield stress and viscosity of whole blood continuously over a wide range of shear rates from $1s^{-1}$ to $1000s^{-1}$ is new type of capillary tube viscometer and calculates viscosity using Casson fluid model. Measured values of WBV, Complete blood cell count, serum chemistry were analyzed by RM-ANOVA test. Mean diastolic and systolic WBV (cP) were $29.032{\pm}6.137$ and $4.528{\pm}0.865$. Bodyweight (BW), Red blood cell count (RBC), Hemoglobin (HGB), Hematocrit (HCT), Alkaline phosphatase (ALP), Cholestetol (CHOL), Total protein (TP), Globulin, Chloride (Cl), Fibrinogen, were statistically correlated with WBV over whole range of shear rates (p < 0.05). This study newly evaluated reference values of WBV by U-shaped viscometer in beagle. Correlation between WBV and BW, RBC, HGB, HCT, ALP, CHOL, TP, Globulin, Cl, Fibrinogen was presented.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.865-870
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• 1990

Four different fermentation methods of Korean cucumber pickles were compared with conventional method, pickling in 10% NaCl solution at $25^{\circ}C$, in order to improve the storage stability. The methods studied were brining the cucumbers in hot($90^{\circ}C$) 10% NaCl solution(method A), addition of KCl and $CaCl_2$ into the hot salt solution(method B) addition of a sodium salts mixture of phosphates, nitrite and citrate into half fermented pickles prepared by method B(method C), substituted nitrite and citrate with KCl in method C(method D). It was found from results that the method C and D reduced the decreasing rate of pH very significantly by more than 3 fold and method B also showed the reducing effect. However, higher total acidity was measured for method C and D, which was opposite to pH results. Changes in hardness of cucumber showed little difference to control while color of brining solution exhibited some difference in their Hunter values. Organoleptic comparison showed a clear effect of salts mixtures by receiving the significant higher scores in fresh cucumber flavor and lower values in yeast moldy and sour flavor for method C and D when those were compared to control.

• Journal of Nutrition and Health
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• v.29 no.1
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• pp.122-133
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• 1996

As ciarette smoking adversely affects vitamin C metabolism in humans, smokers need substantially more vitamin C intake than do non-smokers to achieve similar serum vitamin C concentration. To provide the basic information currently available for the determination of vitamin C requirement for Korean smokers, we investigated the differences the serum vitamin C values between smokers(n=53) and non-smokers(n=62) in relation to their intake of the vitamin through diet in 115 male college students, who had not been using vitamin C supplements. Dietary intakes of vitamin C were determined by a 24-hour recall, and serum vitamin C was determined using the 2, 4-dinitrophenylhydrazine method. The mean vitamin C intakes of smokers and non-smokers were consuming less than 75% of the Koeran RDA for vitamin c in their diet. Smokers consumed yellow and green leafy vegetables more often (P=0.02) and fresh fruits less often(P=0.006) than non-smokers. The mean serum vitamin C concentration of smokers consuming the same amounts of vitamine C as non-smokers, 64.3 umol/1, were 20% lower than for non-smokers, 80.1 umol/l(P<0.05). The risk of low serum vitamin C concentration (LoC) among smokers were 3.8% compared with 1.6% in non-smokers, and the odd ratio for LoC risk was 2.43. There were no correlations between dietary and serum vitamin C for smokers and non-smokers. It was concluded that smokers might require at least 20% more vitamin C to reach the same concentration comparable to non-smokers.