• Applied Biological Chemistry
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• v.13 no.3
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• pp.193-195
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• 1970

The cultural conditions of the osmophilic yeasts for higher concentration of NaCl selected in the previous report were examined and the results obtained were as follows. 1) The strain $T_3\;and\;T_8$ were grown exceedingly well on the media containing 15 percent of NaCl and $T_5\;and\;T_9,\;T_{10}\;and\;T_{11}$ on the media containing 5 percent of NaCl. 2) The optimum temperature for growth of the strain $T_3\;and\;T_5$ was $30^{\circ}C,\;T_8\;T_{10}$ and $T_{11}\;was\;25^{\circ}C\;and\;T_9\;was\;35^{\circ}C.$ 3) Their lethal temperature was $60^{\circ}C$ (treatment for 10 minutes). 4) The optimum pH for growth of the strain $T_3\;and\;T_8$ was pH 4.0, $T_5$ was pH 6.0 and $T_9\;T_9\;and\;T_{11}$ was pH 5.0, respectively.

• Journal of Animal Science and Technology
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• v.45 no.5
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• pp.847-856
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• 2003

This study was carried out to investigate the effects of dietary xanthophylls supplementation on pigmentation and antioxidant properties in the egg yolk. ISA Brown laying hens aged 50 weeks were fed five kinds of xanthophyll combination such as control(neither natural nor artificial xanthophylls in feed), T1(Commercial diet containing natural xanthopylls in grain + Lutein 10ppm + Capsantin 10ppm), T2(T1 + Capsanthin 65ppm), T3(T1 + Canthaxanthin 65ppm), T4(T1 + Capsanthin 10ppm + Canthaxanthin 65ppm), and T5(T1 + Capsanthin 65ppm + Canthaxanthin 10ppm). The pH values of all egg yolks were not significantly different during storage or feeding periods. CIE L$^{*}$(lightness) values of T2 ~ T5 egg yolks were lower than those of control and T1. Conversely, the CIE a$^{*}$(redness) value of T2 ~ T5 egg yolks showed significantly higher(P<0.05). Egg yolk from chicks fed xanthophylls increased CIE b$^{*}$ values. The CIE b$^{*}$(yellowness) values of T2 ~ T5 egg yolks were higher than control and T1 during storage at 37$^{\circ}C$ for 48 hours respectively. In the antioxidation experiment, dietary xanthophylls supplementation affected lipid antioxidation of egg yolk during storage. The TBARS(O.D.) of egg yolks from chicks fed xanthophylls were lower than that of control during incubation at 37$^{\circ}C$ for 10 hours. In conclusion, dietary xanthophylls supplementation influence to color difference and retardation of lipid oxidation in egg yolk.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.9
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• pp.5906-5913
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• 2015

This paper analyzes the effect of adoption and complementarity of production technology bundles in horticultural greenhouse - more than 10m vinyl greenhouse ($T_1$), polyolefin film ($T_2$), winding branch ventilation ($T_3$), and more than 15 ounce lagging cover ($T_4$). The results are as follows: First, only using $T_1$, only using $T_2$, only using $T_3$, only using $T_4$, using $T_1$ and $T_3$, and using $T_1$ and $T_4$, have a higher net return. Second, when $T_3$ is used, $T_1$ and $T_2$ are complementary. Third, $T_1$ and $T_3$ are always complementary. Fourth, when $T_2$ and $T_3$ are not used, $T_1$ and $T_4$ are complementary. The results of this paper could contribute to government's technology diffusion policies and subsequent studies.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.30 no.7 s.250
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• pp.857-864
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• 2006

Various compressive specimens were fabricated using autoclave do-gassing moulding to find out the compressive characteristics of the carbon/epoxy plain weave fabric composites with respect to the bias and shear angles. The stacking angles of the bias specimens are $[0]_{10T,}\;[3]_{10T,}\;[6]_{10T,}\;[9]_{10T,}\;[12]_{10T,}\;[15]_{10T,}\;[30]_{10T,}\;[45]_{10T}$ and those of the sheared specimens are $[{\pm}37]_{10T,}\;[{\pm}32]_{10T,}\;[{\pm}28]_{10T,}\;[{\pm}22]_{10T,}$ respectively. In order to verify the effect of micro-tow structures on compressive strength and modulus of the composites, compressive test specimens of uni-directional carbon/epoxy composites with the same materials and the same stacking conditions were fabricated. The modulus and strength of both types of composite specimens were compared with the prediction results based on the CLPT and a proposed strength formula. The tow deformation and fracture modes were investigated by microscopic observation.

• Journal of The Korean Society of Grassland and Forage Science
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• v.39 no.1
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• pp.9-16
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• 2019

This study was carried out to investigate the effects of seeding dates and cultivated period on the growth characteristics, dry matter yield and feed value of Teosinte new variety "Geukdong 6"[Zea mays L. subsp. mexicana (Schrad.) H. H. Iltis]for feed. The experimental design was arranged in a randomized block design with three replications. Treatments consisted of five time seeding dates, 10 May(T1), 25 May(T2), 10 June(T3), 25 June(T4) and 10 July(T5), and same time harvesting, 22 October. Therefore, growing period were 164 days(T1), 149 days(T2), 134 days(T3), 119 days(T4) and 103 days(T5), respectively. In growth stage at harvest time, T1, T2, T3, T4 and T5 were early flowering, end heading, middle heading, early heading and early heading stage, respectively. Plant length and dead leaf were highest in T1, but leaf width and number of leaf were highest in T2 than others (p<0.05). Leaf length, stem diameter and number of tiller were not significantly different among the treatments (p<0.05). Stem hardness was higher in order of T1(2.0)> T2(1.9) > T3=T4(1.7) > T5($1.2kg/cm^2$). Fresh yield and dry matter yield showed significantly higher as the sowing time was faster and the cultivation period was longer (T1 > T2 > T3 > T4 > T5, p<0.05). Crude protein, crude fat and TDN content were highest in T5, but ADF and NDF content were highest in T1 than others (p<0.05). T1, T2 and T3 showed significantly higher crude protein yield compared to T4 and T5 (p<0.05). Total digestible nutrients yield were higher in order of T1 > T2 > T3 > T4 > T5 (p<0.05), and relative feed value were higher in order of T5 > T4 > T3 > T2 > T1 (p<0.05). Based on the above results, seeding dates could be recommended from the early May to the late May, and it is efficient that the cultivation period is over 150 days for dry matter yield, crude protein yield and total digestible nutrients yield.

• The Transactions of the Korean Institute of Electrical Engineers
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• v.41 no.6
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• pp.652-660
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• 1992

0.10Pb(SbS11/2TSnS11/2T)OS13T-0.25PbTiOS13T-0.65PbZrOS13T ceramics modified by LaS12TOS13T(1[mol%]) and MnOS12T(0-0.30[mol%]) were fabricated. The structural and pyroelectric properties with contents of MnOS12T were studied. Crystal structure of a specimen was rhombohedral type and average grain sizes were decreased with increasing the contents of MnOS12T. Relative dielectric constant and dielectric loss factor were minimum in the specimens doped 0.24[mol%]MnOS12T. (PbS10.99TLaS10.01T)[(SbS11/2TSnS11/2T) TiS10.25TZrS10.65T]OS13T specimen modified 0.24[mol%]MnOS12T showed the good pyroelectric properties and pyroelectric coefficient and voltage responsivity were 6.73x10S0-8T[C/cmS02TK], 125[V/W], respectively. Voltage responsivity was increased with decreasing the chopper frequency.

• The Transactions of the Korean Institute of Electrical Engineers
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• v.41 no.1
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• pp.56-62
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• 1992

The GaAs bulk crystals are grown by the Synthesis Solute Diffusion(SSD) method and its properties are investigated. The crystal growth rate at optimum condition is 0.28 cm/day and their temperature dependence is R(T) = 2.92 x 10S04T exp(-1.548eV/kS1BTT) [cmS02T/day.K]. Etch pits density distribution along radial direction is order of 10S04TcmS0-2T and 10S03TcmS0-2T at the edge and middle of the wafers, respectively, and it increased exponentially along vertical direction of ingot. Moreover,it is uniformly distributed as order of 10S03TcmS0-2T in radial direction of In doped GaAs. The carrier concentration and mobilities are measured to 0.34-2.1 x 10S016T cmS0-3T and 2.3-3.3x10S03T cmS02T/V.sec, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.3
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• pp.250-259
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• 2016

This study was carried out to investigate the effects of tangerine (Citrus unshiu) peel on the physicochemical properties and sensory score of pork patties. Four types of pork patties were evaluated: T0 without tangerine peel, T1 with 0.3% tangerine peel, T2 with 0.7% tangerine peel, and T3 with 1.0% tangerine peel. The pH level changed based on the storage period. The pH levels of T2 and T3 were lower than those of T0 and T1 during storage. The L-value (lightness) of samples did not significantly change, and showed no significant difference during storage. The a-value (redness) decreased during storage, and that of T0 was lowest among the samples. The b-values of samples did not significantly change, whereas that of pork patties with tangerine peel was higher than that of pork patty without tangerine peel. The TBARS increased with a longer storage period, and the values for T0, T1, T2 and T3 were 0.82, 0.32, 0.26 and 0.26 mg/kg, respectively, after 10 days of storage. DPPH radical scavenging activity decreased with a longer storage period, and those of T2 and T3 were significantly higher than those of T0 and T1. The VBN contents of T0 and T1 increased with a longer storage period, and that of T0 was highest among the samples. Water holding capacity decreased, and cooking loss increased, whereas those of samples did not significantly change during storage. Hardness and chewiness increased while springiness and cohesiveness decreased during storage. The results of this study show that tangerine peel is a natural antioxidant, due to its antioxidative activity and does not affect physical characteristics. Therefore, addition of 0.7% tangerine peel may be suitable for manufacture of patties.

• Journal of Yeungnam Medical Science
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• v.24 no.2
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• pp.162-169
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• 2007

Purpose : It is well known that suspension microlaryngeal surgery produces marked increases in arterial blood pressure and heart rate. In this study, we evaluated the effects of 10% lidocaine preoperatively sprayed for attenuation of the perioperative hemodynamic response during suspension microlaryngeal surgery. Materials and Methods : Fifty American Society of Anesthesiologists (ASA) class 1 patients scheduled for excision of a vocal polyp by suspension laryngoscopy were randomly divided into two groups (n=25 for each group). They were intubated without 10% lidocaine spray (control group) or given 1.5 mg/kg of 10% lidocaine sprayed onto the pharyngolaryngeal and intratracheal sites 90 sec prior to intubation (10% lidocaine group). Anesthesia was maintained using desflurane in $O_2/N_2O$ 50%. The arterial blood pressure and heart rate were measured at preinduction (T0), 1 min (T1), 3 min (T2), 5 min (T3) after tracheal intubation, and 1 min (T4), 3 min (T5), 5 min (T6) and 10 min (T7) after the suspension laryngoscopy. Results : In the 10% lidocaine group, the arterial blood pressure and heart rate at 1 (T1), 3 (T2) min after tracheal intubation and 1 (T4), and 3 (T5) min after suspension laryngoscopy were lower than the same measurements in the control group. Conclusion : 10% lidocaine sprayed onto the pharyngolaryngeal and intratracheal sites before intubation was an effective method for attenuation of the perioperative hemodynamic response during suspension microlaryngeal surgery.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.423-430
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• 2015

This study was carried out to investigate the effects of dandelion leaf, root and whole part extracts on the physicochemical characteristics of pork patties stored at $4^{\circ}C$ for 10 days. Four types of pork patties were evaluated: ice-water-added (T0), dandelion leaf extract (T1), dandelion root extract (T2) and dandelion whole part extract (T3). The pH decreased significantly during storage, but increased after 10 days of storage. The pH was highest in T0 during storage. The L value of T0 increased whereas T1, T2 and T3 did not significantly changed during storage. The a value decreased with a longer storage period, and the a values for T1, T2 and T3 were higher than that of T0 during storage. The b value did not change significantly during storage. The TBARS increased with a longer storage period, and the values for T0, T1, T2 and T3 were 0.87, 0.29, 0.47 and 0.31 mg MA/kg, respectively, after 10 days of storage. The VBN content value of T0 increased, but those of T1, T2 and T3 did not significantly change during storage. The water holding capacity of T0 decreased, but those of T1, T2 and T3 did not significantly change during storage. Cooking loss increased during storage and that of T0 was higher than those of T1, T2 and T3. Hardness and chewiness decreased while springiness and cohesiveness increased during storage.