• Korean journal of applied entomology
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• v.48 no.3
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• pp.311-318
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• 2009

Nymphal development, adult longevity, and oviposition of six different species of stink bugs were compared on seeds of a soybean cultivar, Taekwangkong, and two mung bean cultivars, Kyungseonnogdu and Jangannogdu in the insect rearing room ($28{\pm}2^{\circ}C$, 16L:8D). Nymphs of six species of stink bugs normally developed on Taekwangkong seed. While nymphs of Riptortus clavatus, Halyomorpha halys, and Dolycoris baccarum developed on seeds of Kyungseonnogdu and Jangannogdu normally, all nymphs of Plautia stali, Piezodorus hybneri and Nezara antennata died after 4th instars on Kyungseonnogdu and after 3rd instars on Jangannogdu. Each instar period tended to be increased as nymphal stages were progressed. Nymphal period was shortest on Taekwangkong seed, followed by Kyungseonnogdu and Jangannogdu, irrelevant to stink bugs species. Emergence rate, adult longevity, and preoviposition period of 6 stink bugs were different depending on the reared seeds. Of 6 different species examined, Riptortus clavatus, Halyomorpha halys, and Dolycoris baccarum which fed on Jangannodu did not emerge, Plautia stali, Piezodorus hybneri, and Nezara antennata which fed on Jangannodu did not oviposit.

• Journal of Mushroom
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• v.5 no.1
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• pp.7-12
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• 2007

All intra-specific hybrids among ASI $2172{\times}2104$, $2172{\times}2307$, $2186{\times}2172$ and $2186{\times}2307$ in P. salmoneostramineus produced pink fruiting bodies as like wild parental types. However, three hybrids of them between ASI 2186 and 2104 were white fruiting bodies. A new commercial strain "Noeul" of Pink Oyster mushroom was developed by intra-specific hyphal anastomosis. It was improved with hybridization between monokaryotic strain derived from ASI 2172 and ASI 2104. The optimum temperature of mycelial growth and fruiting body development were $25{\sim}30^{\circ}C$ and $19{\sim}24^{\circ}C$, respectively. The pileus was bright reddish pink. Commercial strain "Noeul" was as prolific as the more commonly cultivated Pleurotus ostreatus in the conversion of substrate mass to mushrooms using bottle cultivation. Mushroom cultivator can save money for mushroom growing on summer in Korea. Mushrooms should be picked when moderately young, and handled carefully so as to not bruise the brilliantly colored gills. This pink color makes marketing an interesting challenge depending upon the market niche.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.731-744
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• 2005

Ninety Hanwoo steers(initial BW=167.2$\pm$13.4kg) were used to determine the effect of energy concentrations in concentrates and slaughter age on performance, carcass characteristics. Steers were allotted by BW to one of eighteen pens. Eighteen pens were randomly allotted to a low(70-70-71-72% for the growing, the early, the middle or the late fattening periods), medium(70-71-72-73%) or high(70-72- 73-74%) TDN level of concentrates. Five steers for each treatment of energy level were slaughtered every one month from 26 month of age to 31 month of age. Concentrates was fed restrictedly to achieve a predicted gain of 0.7-0.9kg from growing stage to middle fattening stage. All steers were fed orchard grass(Dactylis glomerata L.) hay as roughage during the growing period, fed rice straw gradually substituted for orchard grass hay during the early fattening period, and fed rice straw only thereafter. Overall body weight and feed intake were not affected by TDN levels of concentrates. Average daily gain for all treatments was higher than 0.9kg/d during the 19-21 month of age and decrease thereafter, but sustained above 0.7kg/d. Mean concentrates intake for all treatments was 1.0-1.3% of live BW during the growing period and 1.5% during the early fattening. Thereafter, it decreased up to 1.4% during the middle fattening and 1.0% during late fattening period. Delay of slaughter end point resulted in a gradual increase of rib-eye area, back fat thickness and marbling score, especially after slaughter age of 29 month there was significant increases(P<0.05). The appearance rate of 1+ and 1 grade related to the slaughter ages was 100% at 29, 30 and 31 months of age, whereas those at 26, 27 and 28 months were 93, 86 and 80%, respectively. Dressing rate was significantly(P<0.05) increased and rate of retailed cut weight significantly(P<0.05) decreased when slaughter age increased. In economic analysis, there was pronounced increase in net income up to 32-46% after slaughter age of 29 months. Under the conditions of this study, high TDN intake is not necessarily required for high quality Hanwoo meat production and slaughter age of 29 month might be the optimum for Hanwoo steers.

• The Korean Journal of Nuclear Medicine Technology
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• v.15 no.2
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• pp.99-103
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• 2011

Purpose: Head movement during brain perfusion SPECT (Diamox) scan is a one of important issues which decreases image quality. It also causes repeated scans. This study was designed to evaluate variable factors causing scan failures. Materials and Methods: 676 patients (359 men, 317 women, age average $54.5{\pm}18.4$) for brain perfusion SPECT (Diamox) scan from March, 2010 to Feb. 2011 were used as a subject. Age data and the kind of disease(Moyamoya disease (MMD), None moyamoya disease (NMMD), Cerebral infarction (CI)), test performance outcome (success,failure) were collected. The head movement factors(gender, disease, age, head fixation device) were evaluated by chi-square test and logistic regression analysis Results: The result showed that men had higher scan failure rate than women. Seniors in seventies(men 3.4%, women 1.5%) showed the most highest failure rate. Using head fixation device increased scan success rate up to 94.4~97.7%. The scan success rate is dependent upon gender, head fixation device by chi-square test(${\chi}^2$=3.8 (df=1, p<0.05), ${\chi}^2$=10.4 (df=1, p<0.001)) Gender, disease(CI), head fixation device showed very effective result in logistic regression analysis.(Wald=3.3 (p<0.07), Wald=3.7 (p<0.05), Wald=9.3 (p<0.05) Conclusion: It is demonstrated that gender, disease, using head fixation device is statistically very useful factors. Especially, head fixation device is a main key minimizing repeated scan.

• Journal of Oral Medicine and Pain
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• v.30 no.3
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• pp.337-344
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• 2005

A tactile sensor employs a piezoelectric element to detect contact frequency shifts and thereby measure the stiffness or softness of material such as tissue, which allows the sensor to be used in many fields of research for urology, cardiology, gynecology, sports medicine and caner detection and especially for cosmetics and skin care. In this study, reliability of the tactile sensor system was investigated with its manual application to the muscles susceptible to temporomandibular disorders. Stiffness and elasticity of anterior temporalis, masseter and trapezius muscles were calibrated bilaterally from 5 healthy men with an average of 24.5$\pm$0.94 years. The tactile sensor used in this study had a computer-controlled and motor-driven sensor unit which automatically pressed down on the skin surface over the muscles being measured and retracted, thereby providing the hysteresis curve. The slope of the tangent of the hysteresis curve (${\Delta}f/{\Delta}x$) is defined as stiffness of the muscle being measured and the distance between the two parts of the curve as its elasticity. To determine inter-examiner reliability, all the measurements were performed by the two examiners A and B, respectively and the same examination were repeated with an interval of 2 days for intra-examiner reliability. The results from this study demonstrated high reliability in measuring stiffness and elasticity of anterior temporalis, masseter and upper trapezius muscles using a tactile sensor system. It is suggested that the tactile sensor system can be a highly reproducible and effective instrument for quantitative evaluation of the muscle in head and neck region.

• Korean Journal of Ichthyology
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• v.1 no.1_2
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• pp.73-82
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• 1989

The development of eggs and larvae, and minute scale-like tubercles on the skin surface of the larval Acanthorthodeus asmussi from Korea were observed in the laboratory. The egg was nearly ovoid-shaped. The number of egg averaged 195 per an oviposition. The morphological character of larval development was relatively similar to those of Acheilognathus tabira tabira, A. tabira subsp. (a), A. yamatsutae, A. moriokae, A. cyanostigma and A. rhombeus. The larvae of this species had many scale-like tubercles ellipsoided in a diagonal cross section on the skin surface of the body. And also this species moved like incessant wiggly movement pattern as that of fly maggot duing the larval development. As regards the tubercles and larval movement pattern, the larvae of A. asmussi shared similar characters with those of Acheilognathus rhombeus, A. longipinnis and Pseudoperilampus typos. Hence A. asmussi may be closely related to these species. The latter three species are autumn-spawning bitterlings and the larval development always retard in a certain stage, while A. asmussi is a spring-summer spawning species and the larval development never retards. Judging from these facts, it should be considered that there are close relations in evolutionary trend between the two spawning species.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.737-744
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• 2001

This study was carried to investigate the changes in physical and chemical properties during preparation of Yukwa. Protein content of glutinous rice was decreased during soaking time and acid and pH values were increased while contents of lipid and ash were not changed. Particle size distribution showed thate average particle size of 7 days soaking treatment smaller than those of 3 days and starch damage of glutinous rice flour was increased during soaking time. The major flavor components after soaking were found ethyl ester acetic acid, ethanol, 2-butan -ol, 2-methyl 1-propanol, 1-butanol, 3-methyl 1-butanol and 1-pentanol, propanoic acid. Content of acetic acid and butanoic acid were rapidly increased during soaking time. Results for ratio of storage modulus(G') and loss modulus(G') in glutinous rice flour dough indicated $tan{\delta}$ was increased for a while and decreased as frequency increased. G' value was very similar with G' value after steaming which means rubber-like property while G' and G' value were changed after during storage time. Treatment at $-20^{\circ}C$ had the highest hardness for cutting degree of dough. There was no difference in color value between different water contents. Hardness of Bandegi (sheet) was decreased as water content increased and the highest popping value was obtained at 18% of water contents. Adding 3% soaked bean had higher redness value of Yukwa and lower value in yellowness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1370-1377
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• 2013

Rice is widely grown in Asia and is one of the major dietary staples in the world. Also, rice contains antioxidants which can prevent from oxidative stress related diseases, including cancer, atherosclerosis, and diabetes. Because the rice is consumed cooked, the effect of the cooking process on the antioxidative and antigenotoxic properties of rice is lacking. The aim of this study was to determine the effects of cooking on the antioxidant and antigenotoxic effects of white rice (WR), brown rice (BR), and germinated brown rice (GBR). The antioxidant activities were measured for total phenolic content (TPC), DPPH radical scavenging activity (DPPH RSA), total antioxidant capacity (TRAP), and oxygen radical absorbance capacity (ORAC). The highest TPC was found in uncooked BR (18.4 mg gallic acid equivalent/100 g). After cooking, the TPC of WR significantly increased, while the TPC of BR and GBR were reduced by 47.7% and 36.7%, respectively. The $IC_{50}$ for DPPH RSA was not significantly different in uncooked rice, while the DPPH RSA of WR and GBR decreased after cooking and the DPPH RSA of BR significantly increased. TRAP values in BR and GBR increased after cooking, while the value of WR decreased. The ORAC values of uncooked WR, BR, and GBR were 5.3, 4.3, and $3.9{\mu}M$ trolox equivalent at the concentration of $50{\mu}g/mL$. After cooking, the ORAC value of BR remained unchanged, while the value of GBR increased and the value of WR decreased. The antigenotoxic activities of WR, BR, and GBR were determined by measuring the inhibitory effects of $H_2O_2$-induced DNA damage on human leukocytes using the comet assay. The results showed that all rice tested showed a significant antigenotoxic effect against oxidative stress, except for the cooked white rice. Overall, our results indicate the addition of brown rice and/or germinated brown rice to cooked white rice is a good option for improving the benefits of rice.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.507-513
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• 2001

An effective extraction methods of a garlic were investigated in order to improve the functional properties of the extracts. The solid yield, electron donating ability (EDA), nitrite-scavenging effects (NSE), peroxide value (POV) and total thiosulfinates contents of garlic extracts were determined. In order to improve the functional properties of extracts prepared with several organic solvents and acids, concentration and pH adjustment of the selected solvent and addition of acids and salts to solvents were also examined. Among the solvents tested, the methanol and ethanol extracts were found to be the most effective on the base of functionality and solid yields. The highest EDA, NSE and thiosulfinate value were obtained with 50% ethanol. The pH control of solvent and addition of citric acid, NaCl and phosphates to 50% ethanol did not affect on the functionality of the extracts. Therefore the optimal solvent for the best functional properties of garlic extract was 50% ethanol.

• Journal of the Korean earth science society
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• v.38 no.1
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• pp.64-79
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• 2017

We have reported the petrographic properties on the soda straw primarily based on the field measurements and discussed the causes of their traits. 156 soda straws in district B of the Baeg-nyong Cave nominated with the natural monument No. 260 have been investigated to estimate physical, sedimentological and textural characteristics. The soda straws have an average length of 3.05 cm with a standard deviation of 1.7 cm and a mean diameter of 6.0 mm. This result shows that the average diameter of the soda straws measured in this study is thicker than previous reports by 20%. Although the drip rates of cave water from 85.3% of all the soda straws are exceedingly lower than 1 drop per 10 minutes, almost all soda straws have a dripping water. We firstly report growth lamina in the Korean soda straw from 85.3% of all samples, and this textural dominance indicates that the growth lamina are one of the common features of the soda straws at least in the study area. Secondary precipitations inside the soda straw were identified from 68.6%. Notably, the strong inverse correlation between growth lamina and secondary precipitates was represented from 70.5% of all samples. This finding might be explained by the seasonality of cave drip water supplied into the soda straws or the increased opacity caused by secondary precipitates. Based on petrograhic characteristics, the soda straws in the study area can be classified into normal and erratic types. Hopefully our results on the soda straws in Baeg-nyong Cave would provide a basis for the descriptions of soda straws from other caves and paleoclimatic applications.