• Korean Journal of Animal Reproduction
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• v.16 no.3
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• pp.231-237
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• 1992

The effects to the corticosteroid dexamethasone(DEX) and(or) estradiol-benzoate(E-B) treated to induction of parturition and birth weights of the young was conducted in 48 pregnant Korean native goats. The animals were divided into 4 goats per each treatment by the time(142, 145 and 148 day of pregnancy) and dosage(DEX 15, 20mg, DEX 8mg＋E-B 10mg and DEX 13mg＋E-B 7.5mg per goat). The results obtained were summarized as follows: 1 The time for induction of parturtion after DEX(15, 20mg) treatment on day 148 of pregnancy was significantly(P<0.01) shorter than 142 and 145 days. There was no significant difference each dosage of DEX on same day of pregnancy. 2. The addition of E-B to DEX treatment compared with DEX alone group at day 142 and 145 of pregnancy were significantly(P<0.01) shorter the time for induction of parturition. However, treatment with DEX along or with E-B on 148 day of pregnancy did not affect the time to induction(about 27 hrs) of parturition between each treatment. 3. The birth weight of kids after parturition was heaviest(P<0.01) on day 148 of pregnancy. However, development and vigor of kids were not significant different between DEX alone treatment and with E-B.

• Journal of Life Science
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• v.11 no.4
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• pp.340-345
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• 2001

Effects of growth regulators(2,4-D, IAA, NAA, BA and kinetin) and chilling treatment on callus induction. embryogenesis and regeneration through anther cultures of B. falcatum L. were examined. Frequency of callus induction and embryogenesis was effectively increased by the treatment of chilling at 5$^{\circ}C$ for 10 days before anther inoculation. Optimal level of growth regulator for callus induction and embryogenesis from anther was 2,4-D 1.0 mg/L in Murashige and Skoog(MS) basal medium supplemented with 30 g/L sucrose, 8 g/L agar. Frequency of embryogenesis from anther derived callus was increased up to 48% or 45% by addition of IAA 0.1+ kinetin 1.0 mg/L of IAA 0.1+ BA 1.0 mg/L in MS medium, respectively, Optimal medium for obtaining green callus was MS basal supplemented with BA 1.0mg/L. Addition of auxins(IAA or NAA) inhibited the formation of green callus from anther derived callus.

• Journal of the Korean Ceramic Society
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• v.34 no.11
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• pp.1165-1172
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• 1997

ZrB2 powders were prepared from a mixture of ZrO2, B2O3 and Mg by self-propagating high temperature synthesis method. The combustion product was successfully obtained from a mixture of ZrO2:B2O3:Mg=1:2:8.5 molar ratio. By-product, MgO was effectively removed by leaching with 1M HCl solution at 9$0^{\circ}C$ for over 5hours. After leaching, the Mg content was 0.86~1.42 wt%, and the mean particle size was 4.72${\mu}{\textrm}{m}$. The addition of 7.5 wt%(14Ni:1.0C) as a sintering aid greatly densified ZrB2 bodies compared with that of only Ni. The ZrB2 sintered bodies containing 7.5 wt%(14Ni:1.0C) was 94.3% of the theoretical density. In this case, ZrB2 existed as a major phase and had a bend strength of 300 MPa and a vickers hardness of 2000 kg/$\textrm{mm}^2$.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.207-215
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• 2012

Six different mashing types ((A) $koji$+purified enzyme, (B) $koji$+crude enzyme, (C) $koji$+$nuruk$, (D) $koji$+purified enzyme+$nuruk$, (E) $koji$+crude enzyme+$nuruk$, (F) purified enzyme+$nuruk$) had been established, according to fermentation agents and a mixing rate of rice $makgeolli$, in this study. The alcohol content was the highest in the mashing type (C), which was 13.6%, followed by (D) 13.5%, (A) 13.1%, (B) 12.9%, (E) 12.7% and (F) 12.1%. The reducing sugar content of (A) was the highest with 401.6 mg% and those of (B), (C), (D) and (F) were between 337.3- 380.9 mg%. The alcohol components were found and tended to increase during the fermentation. The oligo-saccharides content was the highest in (D) with 1251.3 mg%, which was followed by (E) 1,219.2 mg%, (C) 1,141.4 mg%, (A) 1,049.9 mg% and 973.8 mg% in (B). The total free amino acid was highest in (B) with 781.4 mg% and followed by (C) 703.2 mg%, (D) 702.6 mg%, (E) 678.7 mg%, (A) 630.4 mg% and (F) 328.7 mg% in order. There were 16 different types of volatile flavor components, in the mashing types (A) and (B), in addition to 15 different types of those in type (C), as well as 14 different types of those in (D), (E) and (F). There were significant differences in the overall preference between the type (A) and (C).

• Journal of the Korean Ceramic Society
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• v.50 no.3
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• pp.195-200
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• 2013

Here, we report preparation of cyan ceramic nano-pigment for inkjet printing and the Ni substitutional effects on the cyan color. $MgAl_2O_4$ was selected as the crystalline host network for the synthesis of nickel-based cyan ceramic nano-pigments. Various compositions of $Ni_xMg_{1-x}Al_2O_4$ ($0{\leq}x{\leq}1$) powders were prepared using the polymerized complex method. The powder was then preheated at $400^{\circ}C$ for 5 h and finally calcined at $1000^{\circ}C$ for 5 h. XRD patterns of $Ni_xMg_{1-x}Al_2O_4$ showed a single phase of the spinel structure in all the compositions. The particle sizes ranged from 20 to 50 nm in TEM observations. The characteristics of the color tones of $Ni_xMg_{1-x}Al_2O_4$ were analyzed by UV-Visible spectroscopy and CIE $L^*a^*b^*$ measurement. CIE $L^*a^*b^*$ measurement results indicate that the pigment color changes from light cyan to deep cyan due to the decrease of the $a^*$ and $b^*$ values with an increase of an Ni substitutional amount. In addition, the thermal stability and the binding nature of $Ni_xMg_{1-x}Al_2O_4$ are also discussed using TG-DSC and FT-IR results respectively.

• Food Science and Preservation
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• v.16 no.4
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• pp.549-553
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• 2009

The mushroom Agrocybe chaxingu was analyzed to evaluate the nutritional value of this potential food. The moisture content was 88.9% in the fruiting body of A. chaxingu, and the proportions of ash, crude fiber, carbohydrate, crude protein, and crude fat were 0.9%, 1.4%, 7.2%, 2.5% and 0.4% by weight, respectively. A. chaxingu contained 1.29 mg/100 g edible weight of vitamin $B_1$, and the contents of vitamin $B_2$, vitamin $B_3$, and vitamin C were 0.15 mg, 0.32 mg, and 18.4 mg per 100 g of wet mushroom. Potassium (3,318 mg/100 g, dry basis) was found at the highest concentration in A. chaxingu. In addition, the mushroom contained many other minerals (all figures are mg per 100 g of dried mushroom) such as phosphorus (909.7), magnesium (141.3), sodium (12.7), zinc (7.4), iron (6.5), copper (2.8), manganese (0.8), and nickel (0.1). The results indicate that A. chaxingu is a valuable nutrient source.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.4
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• pp.407-413
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• 1992

Difference of carotenoid pigments in integuments of the wild and cultured flounder, Paralichthys olivaceus and yellowtail, Seriola quinqueradiata were studied. Total carotenoid contents in integuments of the wild and cultured flounder were 1.38mg% and 1.l6mg%, respectively. The main carotenoids in integuments of the wild flonder were zeaxanthin (19.22%), $\beta$-carotene type triol (17.80%), tunaxanthin C (17.77％), lutein (16.44%) and tunaxanthin B (13.70%). In addition, tunaxanthin A (5.42%), $\alpha$-cryptoxanthin (4.80%), astaxanthin (0.69%) and $\beta$-cryptoxanthin (0.24%) were also contained in small amounts. But in the cultured flounder, lutein (38.21%) and zeaxanthin (29.69%) were contained as main carotenoids. In addition, $\beta$-carotene type triol (7.80%), tunaxanthin C (7.05%), $\alpha$-cryptoxanthin (4.34%), tunaxanthin B (4.21%), as-taxanthin (2.40%) and $\beta$-cryptoxanthin (1.30%) were present in small amounts. Consequently, the wild flounder contained higher amounts of tunaxanthin and trios but contained lower amounts of lutein and zeaxanthin than the cultured flonder. The contents of carotenoids from integuments of wild and cultured yellow-tail were 1.08mg% and 0.09mg%. Wild and cultured yellowtail have similar carotenoid patterns, consisting of tunaxanthin C (44.11%, 43.37％), tunaxanthin B (33.56%, 29.23%) and tunaxanthin A (18.22%, 21.68%), respectively.

• Journal of Korea Foundry Society
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• v.35 no.6
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• pp.147-154
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• 2015

The effects of Sc and Sr elements on the modification of the eutectic $Mg_2Si$ phase and the castability were investigated in the Al-4wt%Mg-0.9wt%Si-0.3wt%Mn-0.15wt%Fe alloy. Measurements of the cooling curve and microstructure observations were performed to analyze the additional effects of Sc and Sr minor elements during the solidification process. A prominent effect found on the modification of the eutectic $Mg_2Si$ phase with additions of the Sr and Sc elements. Here, a fine eutectic $Mg_2Si$ phase and a decrease in the growth temperature of the eutectic $Mg_2Si$ phase were evident with an addition of Sc element up to 0.2 wt%. The growth temperature of the eutectic $Mg_2Si$ phase decreased and the effect on the modification of the eutectic $Mg_2Si$ phase increased with the addition of Sr element up to 0.02 wt%. The addition of 0.02wt%Sr had the strongest effect on the modification of the eutectic $Mg_2Si$ phase, and the resulting microstructure of the eutectic $Mg_2Si$ phase was found to have a fibrous morphology with a decreased aspect ratio and an increased modification ratio. Fluidity and shrinkage tests were conducted to evaluate the castability of the alloy. The addition of 0.02wt%Sr effectively increased the fluidity of the alloy, while an addition of Sc did not show any effect compared to when nothing was added. The maximum filling length was recorded for 0.01wt%TiB-0.02wt%Sr owing to the effect of the fine ${\alpha}$-Al grains. The macro-shrinkage ratio decreased, while the micro-shrinkage ratio increased with the addition of various eutectic modifiers. The highest ratio of micro-shrinkage was recorded for the 0.02wt%Sr condition. However, the total shrinkage ratio was nearly identical regardless of the amounts added in this study.

• Journal of Microbiology and Biotechnology
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• v.16 no.4
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• pp.519-523
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• 2006

To improve epothilones production and the ratio of epothilone B/A, carbon sources were investigated in flask culture of Sorangium cellulosum. Depending on the initial concentration, starch significantly enhanced cell growth, but the maximum epothilones productivity and the maximum epothilones production (0.3 mg/l day and 2.6 mg/l at 15 g/l starch, respectively) were relatively low compared with cell growth. On the other hand, addition of glycerol did not stimulate cell growth, but epothilone production was increased from 2.81 mg/l to 7.59 mg/l. Addition of glycerol to culture medium resulted in more significant enhancement of the production of epothilone A, whereas epothilone B levels were relatively constant. Furthermore, when sodium propionate was added as a precursor of methylmalonyl-CoA, it resulted in increase of both total epothilones production and epothilone B/A resolution. Maximum epothilone A and B concentrations reached 10.9 mg/l and 8.58 mg/l, respectively, at 5 mM sodium propionate.

• Preventive Nutrition and Food Science
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• v.20 no.4
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• pp.292-297
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• 2015

The objective of this study was to compare the effects of adding lactic acid and pectinase, and chaptalization for the quality of apple wine and the production of hazardous compounds (methanol and acetaldehyde). The pH of all of the samples was below 4; therefore, mash seemed to be fermented without any issue. Total acidity was the highest in sample A due to lactic acid addition. Pre-treated groups (samples B, C, and D) showed higher total acidities than that of the control (P<0.05). Pre-treatments might influence the production of organic acids in apple wines. The control and pectinase added sample (sample B) had the lowest alcohol contents. Adding lactic acid produced more alcohol, and chaptalized samples produced more alcohol due to the addition of sugar. Adding pectinase with and without chaptalization was not effective for producing more alcohol. The control sample had significantly higher acetaldehyde content (2.39 mg/L) than the other samples (1.00~2.07 mg/L); therefore, pre-treatments for apple wine fermentation produced a lower amount of acetaldehyde. Among the pre-treated samples, samples C and D showed the lowest acetaldehyde content of 1.00 mg/L and 1.16 mg/L, respectively. On the other hand, a significantly higher amount of methanol was generated for sample A (1.03 mg/L) and sample D (1.22 mg/L) than that of the control (0.82 mg/L) (P<0.05). Adding lactic acid or chaptalization was effective in reducing methanol and acetaldehyde in apple wines.