• Korean Journal of Poultry Science
• /
• v.51 no.2
• /
• pp.83-95
• /
• 2024

This study aimed to assess the performance of laying hens across twelve crossbreed strains (i.e., CFCK, CFYC, CFYD, CKCF, CKYC, CKYD, YCYD, YCCF, YCCK, YDCF, YDCK, and YDYC) of Korean native chicken (KNC) and compare them with Hy-Line Brown layers. A total of 287 18-week-old laying hens were placed in battery cages by strains (2-5 birds per pen). Results indicated that the YCYD and YDYC strains exhibited numerically heavier body weights than Hy-Line Brown at week 18-64. CKYC and YDYC strains demonstrated more than 94% viability by week 64. The CFYC strain had an age of first egg laying of 127 days, and the YDCF strain reached an age of 50% egg production at 140 days, both earlier than their parent stock. The YDCF strain showed over 70% egg production for up to 60 weeks. Regarding egg quality, the CKCF and YCCF strains had numerically higher egg weights among the KNC groups at week 24-64, with the YDYC strain showing a darker (P<0.05) eggshell color compared to CKCF at week 40. Moreover, KNC crossbreeds showed a higher (P<0.05) egg yolk ratio than Hy-Line Brown. In conclusion, the YDCF and YCCF crossbreeds exhibited the most desirable new synthetic Korean native commercial layer based on egg production and quality parameters. Therefore, these strains could be a viable substitute for Hy-Line Brown layers.

• Applied Biological Chemistry
• /
• v.30 no.4
• /
• pp.340-344
• /
• 1987

Saponins of ginseng root, leaf and stem were identified by TLC. Eleven unknown spots were detected in ginseng leaf and ten unknown spots in ginseng stem on TLC besides seven ginsenosides such as $ginsenoside-Rg_1,\;-Rf,\;-Re,\;-Rd,\;-Rc,\;-Rb_2,\;and\;-Rb_1$ which are contained in ginseng root. $Ginsenoside-Rg_3\;and\;-Rg_2$ were identified on TLC from mild hydrolysates with 50% acetic acid of total saponins from ginseng root, leaf and stem. Meanwhile, panaxadiol, panaxatriol and oleanolic acid were identified from hydrolysates with 7% ethanolic sulfuric acid of total saponin of ginseng root, while panaxadiol and panaxatriol from those of total saponins of ginseng leaf and stem.

• The Korean Journal of Pesticide Science
• /
• v.10 no.1
• /
• pp.1-6
• /
• 2006

A methodology for the syntheses of carboxanilides using solid support of 4-chloro-3-nitorbenzophenone oxime resin 5 was developed. Condensation of 4-chloro-3-nitorbenzophenone resin 6 with hydroxylamine hydrochloride salt gave oxime resin 5. The reaction of oxime resin 5 with dioxin and oxathiin derivatives 7a-d afforded the corresponding polymer-bound dioxin and oxathiin derivatives 9a-d. These polymer-bound resins 9a-d were treated respectively with aniline in the presence of acetic acid resulted in the corresponding dioxin carboxanilides 10a-d (yield, 5%-quantitative).

• Korean Journal of Microbiology
• /
• v.32 no.1
• /
• pp.78-83
• /
• 1994

Membrane-bound alcohol dehydrogenase(ADH) was purified to homogeneous state fron an acetic acid producing bacteria, Acetobacter sp. HA. The enzyme was purified about 153-fold with an overall yield of 35% from the crude cell extract by solubilization and extraction of the enzyme with Triton X-100 and subsequent fractions by column chromatography. Upon sodium dodecyl sulphate-PAGE, the enzyme showed the presence of three subunits with a molecular mass of 79,000 daltons, 49,000, and 45,000 daltons, respectively. Absorption oxidized aliphatic alcohols with a straight carbon chain except for methanol. Formaldehyde, acetaldehyde and glutaraldehyde were also oxidizable substrates. The apparent $K_m$ for ethanol was 1.38mM. The optimun pH and temperature were 5.0~6.0 and 32${\circ}C$, respectively. $V_2O_5$ and heavy metals such as $ZnCl_2\;and\; NiCl_2$ were inhibitory to the enzyme activity.

• Korean Journal of Food Science and Technology
• /
• v.35 no.3
• /
• pp.532-535
• /
• 2003

Inhibition effects of enzymatic browning in medical herbs (Paeoniore radix rubra, Pueraria radix, Araliae cordatae radix) by organic acid were investigated. The inhibition effects were in the order of citric acid>ascorbic acid>isoascorbic acid>acetic acid in 1% compound, with no significant difference observed between 1% citric acid and 1% sodium metabisulfite. Results revealed that citric acid was the most effective sulfite substitute agent for the inhibition of enzymatic browning of medical herbs.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.22 no.2
• /
• pp.138-143
• /
• 1993

In this study the onion juice (2%) in diet fed rats simultaneously ingested lead acetate 100mg/ kg (OP group) showed more increased weight gain than single lead treated rats (P group). The OP group had also improved in the hemoglobin contents and biochemical analyzed values of blood including GPT, blood urea nitrogen and alkaline phosphatase, which were elevated in case of P group rats. The Pb content in the rats liver of OP group was lower than in the rats liver of P group. In the histopathological findings of liver cell OP group rats did not show any signs of liver damage as observed in P group rats that had degenerated hepatocytes, followed sinusoidal dilatation, perivascular hemorrhage and some necrosis of hepatic cells accompanied by increased Kuffer cell bearing dark brown pigment. In conclusion 2% onion juice diet in rat have somewhat antidotic effects on the lead intoxicated rats.

• Analytical Science and Technology
• /
• v.28 no.3
• /
• pp.182-186
• /
• 2015

In this study, the porous CuO/MnO₂ catalyst was prepared through the co-precipitation process from an aqueous solution of potassium permanganate (KMnO₄), manganese(II) acetate (Mn(CH₃COO)₂·4H₂O) and copper(II) acetate (Cu(CH₃COO)₂·H₂O). The phase change in MnO₂ was analyzed according to the reaction molar ratio of KMnO₄ to Mn(CH₃COO)₂. The reaction mole ratio of KMnO₄ to Mn(CH₃COO)₂·4H₂O was varied at 0.3:1, 0.6:1, and 1:1. The aqueous solution of Cu(CH₃COO)₂ was injected into a mixed solution of KMnO₄ and Mn(CH₃COO)₂ to 10~75 wt% relative to MnO₂. The Cu ion co-precipitates as CuO with MnO₂ in a highly dispersed state on MnO₂. The physicochemical property of the prepared CuO/MnO₂ was analyzed by using the TGA, DSC, XRD, SEM, and BET. The different phase types of MnO₂ were prepared according to the reaction mole ratio of KMnO₄ to Mn(CH₃COO)₂·4H₂O. The results confirmed that the porous CuO/MnO₂ catalyst with γ-phase MnO₂ was produced in the reaction mole ratio of KMnO₄ to Mn(CH₃COO)₂ as 0.6:1 at room temperature.

• Korean Journal of Agricultural Science
• /
• v.24 no.2
• /
• pp.242-256
• /
• 1997

The physico-chemical properties and possible biological functionalities of commercially available persimmon vinegars were studied by measuring the specific gravity, turbidity, color, pH, total acidity, reducing sugars, alcohols, total nitrogen content, composition of organic acids and amino acids, soluble pectin, soluble tannin, ascorbic acid, acetoinic compounds, electron donating ability and nitrite scavenging ability. Persimmon vinegars had low specific gravity(1.005-1.0200) and lightness(40.03-54.95), but high turbidity (0.12-1.311, absorptivity at 660 nm), redness(1.65--0.64) and yellowness(4.54-8.14) compared to the other fruit vinegars reported. These physical property values of the individiual product differed greatly. The tested persimmon vinegars contained relatively large amount of reducing sugars(0.45-0.84%, w/v), alcohol(0.16-3.18%, w/v) and total nitrogen(30-60mg%, w/v). The pH values (average 3.70) of products were relatively high and the total acidities(average 3.04%, w/v) of the tested persimmon vinegars were lower than that($TA{\geq}4.0%$) specified by the Korean standard for fruit vinegar. The major organic acids identified in the tested products were acetic acid(17.6-72.9%) and lactic acid(25.1-74.1%). The acetic acid contents in the 5 products out of the 7 tested persimmon vinegars were lower than lactic acid content. The level of free amino acids of the persimmon vinegars were relatively high in arginine, methionine and threonine. Persimmon vinegars contained relatively large amount of soluble pectin(91.8-232.8mg%, w/v), soluble tannin(49.0-161.7mg%, w/v) and ascorbic acid(12.8-29.6mg%, w/v). The persimmon vinegars were high in 2,3-butanediol (average 166.90ppm) and acetoin(average 111.43ppm). The persimmon vinegars showed strong electron donating ability and nitrite scavenging ability.

• Journal of Food Hygiene and Safety
• /
• v.34 no.3
• /
• pp.296-302
• /
• 2019

Ganjang-gejang (soy sauce-marinated crab) is a ready-to-eat (RTE) seafood and is also one of the most popular traditional dishes in Korea. It is generally prepared by washing raw blue crabs and then preserving them in soy sauce. Since this process does not involve cooking or any treatment with heat, it is difficult to control the microbiological quality of the final product. Thus, the objectives of this study were to compare the efficacies of various sanitizers in eliminating microorganisms on raw blue crab during the washing step and to evaluate the effectiveness of chitosan on the inhibition of microbial growth in the ganjang-gejang during storage. The raw blue crabs were submerged in chlorinated water (50 mg/L), peracetic acid (40 mg/L), acetic acid (5%) and lactic acid (5%) for 10 min at $25^{\circ}C$, respectively. The blue crabs treated with 5% acetic acid were marinated with soy sauce containing 0.5 and 1% of soluble chitosan, followed by storing them at 4 and $12^{\circ}C$ for up to 30 days. Results show that 5% acetic acid reduced the microbial populations on the blue crabs by 1.5 log CFU/g, which was significantly higher than those of other treatments. Based on these results, 5% acetic acid was selected for the washing step. The microbial populations of all ganjang-gejang samples significantly increased to about 8.0 CFU/g at $12^{\circ}C$ for 7 days. At $4^{\circ}C$, the microbial populations of the products containing 1% chitosan increased by about 2.9 CFU/g for 20 days, which were significantly lower than those (4.2-4.5 log CFU/g) of the products without and with 0.5% chitosan. Thus, these results suggest that 5% acetic acid washing of raw blue crabs and the addition of 1% chitosan in ganjang-gejang could improve the microbiological quality of the final products under refrigerated condition.

• Korean Journal of Poultry Science
• /
• v.48 no.2
• /
• pp.69-80
• /
• 2021

We conducted a 4 × 4 diallel cross-mating test using 934 chickens from four grandparent stock lines to develop a new synthetic breed of Korean native chicken. The mean values, combining ability, and reciprocal effects on survival rate, body weight, and hen-day egg production were analyzed. In phenotypes, most chickens have yellowish-brown, reddish-brown and mixed color feathers. The average survival rate was 86.8±12.3%, with the highest in YH combination. Specific combining ability (SCA) had a greater effect on survival rate than general combining ability (GCA), and the SCA of HY combination was the highest. The 16 cross-combinations were distinctly divided into three weight groups according to their genetic characteristics. At 12 weeks of age, GCA showed a greater effect on weight than SCA, and the SCA of FH combination was the highest. The age at first egg laying was 157 days, and the crosses reached sexual maturity faster than the pure lines. The egg production rate was highest in SY at 79.5±2.1%. The GCA and SCA for hen-day egg production were similar, and the SCA was highest in the HS and FY combinations. The reciprocal effect showed that the offspring's egg production rate was high when S and Y were maternal parents in almost all combinations. In conclusion, FH and HF combinations, which have excellent growth performance, are the most desirable paternal parent stock strains, and FY, FS, HY, and SY combinations, which have excellent laying performance with moderate weight, are the preferred maternal strains.