• Korean Journal of Animal Reproduction
• /
• v.22 no.4
• /
• pp.405-410
• /
• 1998

Boar semen extender Kp (Hankook Life-Science, Korea) was newly formulated by authors. This study was carried out to investigate the optimal concentrations of EDTA, Tris and citrate buffers in the Kp extender (Basic Kp) on the pH change during storage. And then the motility of boar sperm with the Kp pH stabilized (Modified Kp) was compared with those of commercial products imported into Korea such as BTS (Mini-tube. Germany; BTSg), BTS (Tri-bio, USA; BTSa) and Modena (SGI, USA). The pH values of all extenders were increased gradually with the storage days. Especially, the initial pH of Basic Kp was higher than that of BTSg, BTSa and Modena, and also higher than physiological pH of boar sperm (6.8∼7.5). When Basic Kp was added with various concentrations of EDTA (0, 0.63, 1.25 ＆ 2.37g/L), Tris (0, 0.18, 0.35, 0.71 ＆ 1.42g/L) and Citrate (0, 0.75, 0.81, 1.00, 1.25 ＆ 1.50g/L) buffers for pH down-regulation and stabilization of pH, the group added with 1.25g EDTA, 1.42g Tris and 1.00g Citrate well maintained the neutral range of pH during storage (6.88 at day1 to 7.33 at day6 in Modified Kp), Especially, the concentrations of the buffers added in Modified Kp were lower, until 1/2∼1/4 ranges, than those in Modena and other extenders. The motility of frozen-thawed boar sperm diluted with Modified Kp was significantly higher than that of Basic Kp, BTSg, BTSa and Modena (87.0% vs. 55.0∼71.0% at day1; 13.3% vs. 0∼6.3% at day6), Conclusively, Modified Kp in this experiment was kept the favorable physiological conditions in spite of low concentrations of the buffers and motility of frozen-thawed boar sperm was obtained better than that of Basic Kp and other commercial products such as BTSg, BTSa and Modena.

• Journal of Food Hygiene and Safety
• /
• v.26 no.3
• /
• pp.273-282
• /
• 2011

This study established hazards which may cause risk to human at farm during cultivation stage of paprika. Samples of plants (paprika, leaf, stem), cultivation environments (water, soil), personal hygiene (hand, glove, clothes), work utensils (carpet, basket, box) and airborne bacteria were collected from three paprika farms (A, B, C) located in Western Gyeongnam, Korea. The collected samples were assessed for biological (sanitary indications and major foodborne pathogens), chemical (heavy metals, pesticide residues) and physical hazards. In biological hazards, total bacteria and coliform were detected at the levels of 1.9~6.6 and 0.0~4.610g CFU/g, leaf, mL, hand or 100 $cm^2$, while Escherichia coli was not detected in all samples. In major pathogens, only Bacillus cereus were detected at levels of ${\leq}$ 1.5 log CFU/g, mL, hand or 100 $cm^2$, while Staphylococuus aureus, Listeria monocytogenes, E. coli O157 and Salmonella spp. were not detected in all samples. Heavy metal and pesticide residue as chemical hazards were detected at levels below the regulation limit, physical hazard factors, such as insects, pieces of metal and glasses, were also found in paprika farms. Proper management is needed to prevent biological hazards due to cross-contamination while physical and chemical hazards were appropriate GAP criteria.

• Journal of Food Hygiene and Safety
• /
• v.29 no.3
• /
• pp.202-206
• /
• 2014

In this study, the bacteriological survey was examined on ice creams at manufacturing factories in Korea during the summer season of 2011. The nineteen selected among 166 samples by preliminary test were collected from 11 different manufacturing factories in four major manufacturers in May 2011. Samples from ice milk, ice creams, sherbets, and non milk fat ice creams were tested for the total aerobic bacteria, coliform bacteria, and five food borne pathogens, respectively. The results showed that the coliforms including E. coli O157:H7, Salmonella spp., Staphylococcus aureus, Clostridium perfringens, and Listeria monocytogenes were not detected on all the ice creams. The total aerobic bacteria of the packed samples examined ranged between $2.5{\times}10^3$ and $5.5{\times}10^5cfu/g$. One ice cream, two sherbets, and four ice milk samples exceeded the acceptable limits of total aerobic bacteria according to the Korean standards for ice cream ($1.0{\times}10^5cfu/g$) and others ($5.0{\times}10^4cfu/g$). The levels of these microorganisms from ice creams were higher in three original equipment manufacturers than seven self-manufacturers. Three of ten ice creams (30.0%), three of six ice milks (50.0%), and one of two sherbets (50%) exceeded the acceptable limits of total aerobic bacteria, respectively. The personnel hygiene procedures with chocolate and vanilla chip addition from the manufacturing process were the main sources of the microbial contamination of stick-bar type ice creams when being produced in a factory. Improvement of the hazard analysis critical control points (HACCP) system should be introduced into the ice cream factory to improve the microbial quality of the ice cream products in Korea.

• Journal of the Korean Society of Fisheries and Ocean Technology
• /
• v.38 no.1
• /
• pp.58-68
• /
• 2002

The model experiments for the Eastern sea bottom trawl were conducted for the 3 types of ground ropes and 2 types of seabeds to examine drag characteristics according to towing speed. The model net was based on the net of trawler with 750ps and made by 1/78 of a full scale net. This experiments focused on the drags for 3 types of ground rope, the serving wire, the original and the chain types and 2 types of seabeds, mud and sand of bottom. The results obtained are summarized as follows 1. In the case of the sand bottom, the drags by 3 types of ground rope were orderly increased in turn of the chain, the serving wire and the original type. But, in the case of the mud bottom, the drag of the original type is higher than that of the serving wire type and less than the chain type. 2. In the case of the serving wire type of ground rope, the drags by the diameters of ground rope, ø 1.3, ø 1.9, ø 2.6 and ø 3.25 were increased respectively by 23g, 25g, 32g and 42g at the towing speed of 0.4m/s. 3. The drags of ground ropes were increased exponentially in proportion to the towing speed, in the same way in all of three types of ground rope. 4. The ratios of drag of ground rope against that of the trawl net by the type of ground rope at the towing speed of 0.4m/s on the mud bottom were 0.69 in the chain type, 0.64 in the serving wire type and 0.67 in the original type respectively. 5. The Coefficient of drag($C_d$) by type of ground rope according to the towing speed were 10.0~56.7, 3.0~l6.0 and 1.5~8.5 respectively in turn of the chain type, the serving wire type and the original type on the mud bottom, and that on the sand bottom were 10.0~60.0, 3.0~14.0 and 1.2~6.0 respectively In turn of the chain type, the serving wire type and the original type.

• Korean Journal of Food Science and Technology
• /
• v.33 no.4
• /
• pp.427-436
• /
• 2001

The effects of storage form (paddy and milled rice) and storage period (1, 2, and 3 years) of rice at low temperature $(4^{\circ}C)$ on physicochemical properties of milled and cooked rice and sensory characteristics of cooked rice were investigated. The proximate compositions except moisture content of rice decreased as the storage period increased. Water binding capacity, solubility and swelling power of rice flour decreased with the extended storage period. In the amylogram, the initial pasting temperature, paste viscosity and breakdown of paddy rice flour slurry decreased after 2 years of storage. Moisture content of cooked rice increased while the amount of water evaporated during cooking decreased. These trends were obvious with the longer storage period. Lightness and yellowness of cooked rice were greatly changed after 3 years of storage, regardless of storage form. Texture profile analysis of cooked rice by Texture Analyzer revealed that hardness, fracturability, gumminess were gradually increased while adhesiveness decreased as the storage period of rice increased. A trained panel found that color intensity, intactness of grains, rancid flavor, rice bran flavor, wet cardboard flavor, hardness and chewiness of cooked rice increased with the longer storage period. However, glossiness, transparency, plumpness, puffed corn flavor, dairy flavor, boiled egg white flavor, sweet taste, adhesiveness to lips, smoothness and inner moisture decreased with the extended storage period up to 3 years. Instrumental hardness was highly correlated with sensory hardness.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.4 no.3
• /
• pp.206-211
• /
• 1984

The influence of fertilizer on the growth characteristics in Korean lawn grass was studied from June through October in a experiment. The results were as follows: 1. Maximum dry matter weight of Korean lawn grass was achieved in early in early August when it was $64.3g/m^2$ without fertilizer and $157.9g/m^2$ with fertilizer. On the other hand, the dry matter weight of whole plant including Korean lawn grass reached the maximum in late September, which was late, to some extent, compared with that if pure Korean lawn grass, presumably associated with seed maturing period of $C_4$ type plants. 2. Notable positive effect on leaf blade and non-leaf part weight in Korean lawn grass was also detected. However, the rate of dry matter occupied by non-leaf part was markedly increased by fertilizer application. 3. The dry matter portion occupied by Korean lawn grass the in total dry matter weight of whole plant was significantly decreased as time went by, particularly in case of fertilizer application. 4. Fertilizer, which might imply an increased potential of tiller numbers according to fertilizer. 5. In general, the seasonal change pattern of the rhizome of Korean lawn grass coincided with that of the aboveground organs: Its maximum dry matter weight achieved from late August to early September was $194.2g/m^2$ with nil fertilizer, and, with fertilizer, $259.7g/m^2$, of which figures were equivalent to be increased to 33.7%, compared to that with nil fertilizer. Applying fertilizer increased the weight of root: The highest values were $36.7g/m^2$ with nil fertilizer and $80.9g/m^2$ with fertilizer.

• Journal of the Korean Society of Hazard Mitigation
• /
• v.9 no.3
• /
• pp.59-65
• /
• 2009

To investigate a posttraumatic stress, social support and work burden and to identify high risk group and related factors which were exerted influence on posttraumatic stress of firefighters. Data were gathered from total 264 firefighters consisting of 85 fire distinguishers & rescue workers, 96 emergency medical personnel and 83 in ambulance & fire truck drivers in C province and were analyzed 22 items by IES-R, 20 work burden items by Choi(2000), 8 social support items by Oh(2006) using SPSSWIN 14.0 program. Posttraumatic stress of general characteristics by work was showed significant difference in age, marriage status, education, position, office duration, mobilization frequency and experience of traumatic events. Posttraumatic stress were showed significant difference in 3 groups and fire distinguishers & rescue workers is the highest group. Posttraumatic stress was correlated with work burden(r=.317, p<0.01) for fire distinguishers & rescue workers, social support(r=-.331, p<0.01) and work burden(r=.522 p<0.001) for emergency medical personnel and work burden(r=.454, p<0.01) for ambulance & fire truck drivers. The high risk groups are fire distinguishers & rescue workers(60%), emergency medical personnel(55.2%)and ambulance & fire truck drivers(45.8%). Related factors are the experience seeing victim's danger for fire distinguishers & rescue workers(odds ratio=1.216, 95% confidence interval:1.068-1.383), and are work burden(odds ratio=1.100, 95% confidence interval:1.043-1.159) and office duration(odds ratio=1.010, 95% confidence interval 1.001-1.018) for emergency medical personnel, and are the experience seeing victim's danger(odds ratio=1.178, 95% confidence interval:1.010-1.373), age(odds ratio=1.129, 95%confidence interval:1.020-1.249), work burden(odds ratio=1.103, 95% confidence interval:1.034-1.177) for ambulance & fire truck drivers.

• Korean Journal of Poultry Science
• /
• v.28 no.3
• /
• pp.289-295
• /
• 2001

The objectives or this study were to improve duck meat qualify during storage period in onion-red ducks which contained antioxidants. Experimental animals (1 day old, Cherry Valley $F_{1}$, 360 chicks) were randomly assigned in eight treatment group. Treatments were control, 3%, 6% of chopped onion-fed, 5%, 10% of onion extract fed, 6% of onion meal, 3%, 6% of fermented onion-fed. pH was significantly high (P<0.05) in treatment group after 3 day storage in pectoralis muscle. Meat color was low in r* and a* value. TBA value was not different in day 1, was significantly low (P<0.05) 6% chopped and 6% fermented group after day 3 storage. Also, TBA value was significantly high (P<0.05) in control group and was significantly low in 3% chopped, 5%, 10% extract after day 6 storage. VBN value was lower in all treatment groups except 5% ferment group than control group. Meat order was high score in 3% and 6% chopped group and duck specific smell was reduced in all treatment groups. Meat appearance was higher score in treatment groups than in control group during 9 day storage. In result, onion feeding was reduce duck specific smell and improve meat quality during long period storage in ducks.

• Korean Journal of Poultry Science
• /
• v.35 no.4
• /
• pp.399-405
• /
• 2009

Two experiments were conducted to establish the basic data of feeding system in cross-bred Korean native chicks. A total of seven hundred twenty chicks were replaced the 36 floor pen for the first five weeks with $3{\times}3$ factorial design in Experiment 1. Four hundred eighty of five weeks old chicks were raised from six to ten weeks of age with $3{\times}2$ factorial design in Experiment 2. Dietary ME and CP were formulated to contain 3,000, 3,050, 3,100 kcal/kg and 21, 22, 23%, respectively in Experiment 1 and 3,050, 3,100, 3,150 kcal/kg and 18, 19% in Experiment 2. Weight gain, feed intake were measured and calculated the feed conversion. Blood were collected and analyzed at the end of experiments. In Experiment 1, weight gain showed significantly higher in 3,050, 3,100 kcal/kg treatments than 3,000 kcal/kg treatment (P<0.05), but was not different in CP treatments. Feed intake was statistically high in 3,000 kcal/kg treatment compared with 3,050 and 3,100 kcal/kg ones (P<0.05), and more increased in 21% CP treatments compared to that of 22 and 23 CP treatment (P<0.05). Feed conversion of birds fed 3,050 and 3,100 kcal/kg diet showed much lower than 3,000 kcal/kg treatments (P<0.05). FCR was signicantly improved (P<0.05) in chicks fed diets containing 21 and 22% CP as compared to that fed 20% CP. Blood protein, glucose, and total cholesterol tended to increase in high energy and diet treatments. Blood HDL was increased as dietary energy increased, whereas LDL increased in low CP treatments. In Experiment 2, weight gain was not consistent between treatments, but more increased in 18% CP treatments compared to that of 19% CP treatment from six to ten weeks old in cross bred chicks (P<0.05). Feed intake was similar to the result of weight gain, but more increased in 19% CP treatment than 18% CP treatment (P<0.05). There were no statistically difference in FCR, but seemed to improve as dietary ME increased. Blood total protein and glucose increased as dietary CP was high, but triglyceride and HDL increased in high versus low ME (P<0.05). The results of these experiments suggested that optimum dietary ME and CP, were 3,050, 3,150kcal/kg and 22, 19% for the first five weeks and second one, respectively.

• Korean Journal of Poultry Science
• /
• v.36 no.2
• /
• pp.149-155
• /
• 2009

The present study was conducted to compare the carcass yields and meat characteristics of three types of commercial male chicks White mini broilers, Ross broilers and Hy-Line brown chicks under the identical feeding condition. One-hundred 1-d chicks of each type were randomly placed into four pens per group (25 chicks per pen) and fed corn-soybean meal based commercial diets for 35d, 18d or 49d, respectively. At the end of the feeding trial, the birds were sacrificed and subjected to carcass measurements. The dressing percentages of White mini broilers and Ross broilers were significantly higher (P<0.05) than that of Hy-Line brown cockerels. The rate of breast meat of Hy-Line brown cockerels was significantly lower (P<0.05) than those of White mini broilers and Ross broilers. However, Hy-Line brown cockerels showed higher (P<0.05) leg meats than the others. There were no significant differences in serum total cholesterol and the activities of glutamic-oxaloacetic transaminase and glutamic-pyruvic transaminase among the groups. The breast meats of White mini broilers presented highest lightness value. The yellowness of breast and redness of leg meats of White mini broilers and Ross broilers were significantly higher (P<0.05) than those of Hy-Line brown cockerels. There were no significant differences in the SOD-like activity and change of pH in edible meats among the groups. The meat color in White mini broilers was significantly higher than that of Hy-Line brown cockerels. No significant differences were observed in term of flavor, tenderness and overall acceptability. In conclusion, the physico-chemical properties and sensory characteristics of edible meats were not greatly affected by genotype if they were similar body weights and kept under the identical feeding condition. But the Hy-Line brown cockerels were less desirable as a meat-type strain due to lower carcass yields and inferior growth and feed conversion ratio.