• Journal of Life Science
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• v.31 no.12
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• pp.1088-1093
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• 2021

Jeju horse (Equus ferus caballus) is a Korean horse breed that has been native to Jeju Island for a long time. Jeju horses are used as racehorses, and their racing ability is a major economic trait. The role of the myostatin (MSTN) gene in skeletal muscle mass has been studied in various mammals, and mutations in the MSTN gene are known to affect the racing ability and stamina of thoroughbreds. In this study, we compared the frequency of mutations in the MSTN gene in several horse breeds, including 1,433 Jeju horses. Among the mutations (ECA18 g.66493737C>T) in the MSTN gene, the long-distance aptitude genotype (TT) was found to have a frequency of 0.826 in Jeju horses, which was higher than that in Halla horses (0.285) and thoroughbreds (0.252). The genotypes and arrival records of Jeju horses were compared according to various distances (400 m, 800 m, 900 m, 1,000 m, 1,110 m, and 1,200 m). According to the results, the CT type showed a faster-reaching record than the TT type in races of less than 1,000 m. However, almost identical results were confirmed in races over 1,110 m. This study suggests that the MSTN mutation in Jeju horses may be related to race distance aptitude. In future research, the data in this study can be used for developing markers related to race distance aptitude and racing abilities in Jeju horses.

• Korean Journal of Plant Resources
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• v.18 no.1
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• pp.161-168
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• 2005

Tuber yield and content of general component and diosgenin which is a main bioactive property were investigated in order to determine the growth characteristics of round typed yam(Dioscorea opposita L.) and the potential of artificial culture at Suwon, Korea. Tubers of round yam were initiated to form at 60 days after planting and then enlargement of tubers lasted by 160 days after planting. Compared to short typed yam(108g), tuber weight of round yam was higher(127g) on the basis of dry weight at 200 days after planting. In comparison of general component between round yam and short yam, protein of round yam$(3.62\%)$ was higher than short yam$(2.10\%)$. Water content in round yam$(64.5\%)$ was lower in short yam$(79.4\%)$, indicating a higher dry weight ratio of round yam. Hardness of round yam was 2787.6 while short yam showed about two times higher hardness(4946.9). Lightness was higher in round yam(77.4). In tuber extracts analysis, diosgenin content was respectively $3.32\%$ in round yam and $2.61\%$ in short yam.

• Journal of Practical Agriculture & Fisheries Research
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• v.6 no.1
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• pp.50-62
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• 2004

Tuber yield and content of general component and diosgenin which is a main bioactive property were investigated in order to determine the growth characteristics of round typed yam(Dioscorea opposita L.) and the potential of artificial culture at Suwon, Korea. Tubers of round yam was initiated to form at 60 days after planting and then enlargement of tubers lasted by 160 days after planting. Compared to short typed yam(108g), tuber weight of round yam was higher(127g) on the basis of dry weight at 200 days after planting. In comparison of general component between round yam and short yam, protein of round yam(3.62%) was higher than short yam(2.10%). Water content in round yam(64.5%) was lower in short yam(79.4%), indicating a higher dry weight ratio of round yam. Hardness of round yam was 2787.6 while short yam showed about two times higher hardness(4946.9). Lightness was higher in round yam(77.4). In tuber extracts analysis, diosgenin content was respectively 3.32% in round yam and 2.61% in short yam.

• The Korea Swine Journal
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• v.12 no.9 s.133
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• pp.95-97
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• 1990

• 베이커리
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• no.7 s.408
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• pp.112-115
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• 2002

• Culinary science and hospitality research
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• v.15 no.4
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• pp.28-36
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• 2009

The purpose of this study is to evaluate the quality and sensory characteristics of soybean dasik prepared by additions of Dioscorea japonica flour. As the Dioscorea japonica contents flour level in the formula increased, the moisture contents of the samples increased. The lightness values, redness values and yellowness values decreased with Dioscorea japonica flour increased. In the mechanical evaluation, hardness increased with the amount of Dioscorea japonica flour increased, and cohesiveness, gumminess and chewiness decreased with the amount of Dioscorea japonica flour increased. Adhesiveness and springiness did not show significant difference according to the level of Dioscorea japonica flour. In conclusion, soybean dasik with 6% of Dioscorea japonica flour was most proper in taste, flavor and overall acceptability.

• The Korean Journal of Rheology
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• v.8 no.3_4
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• pp.199-206
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• 1996

산마와 재배마에서 점질다당류를 추출하여 리올러지 및 열특성을 연구하였다. D.I.W 에서 산마와 재배마 점질다당류의 고유점도(η)는 각각 16.1 이/g. 25.1 이/g 이고 pH7일 때 최대값을 나타내었고 염을 가했을 때 (η)가 급격히 감소하다가 일정한 값을 나타내었으며 urea 용액에서 NaCl, MaCl2 용액에서보다 (η)가 높았다. 마 점질다당류의 chain stiffness는 0,0050이고 Overlap parameter는 산마와 재배마 점질다당류가 각각 0.06 g/이. 0.04 g/이였 다. 마 점질 다당류는 shear rate가 증가함에 따라 겉보기 점도가 감소하여꼬 농도가 증가함 에따라 yield stress 와 점조성 지수는 증가하고 shear index가 감소하는 가소성유동체였다. 산마 점질다당류는 35$^{\circ}C$까지 온도에 대하여 비교적 안정하였지만 그이상의 온도에서는 겉보 기 점도가 급격히 감소하였고 재배마 점질다당류는 온도가 증가할수록 겉보기 점도가 점차 적으로 감소하였다. 겉보기 점도는 1가 염가 2가 염 사이에 큰 차이가 없었고 염농도가 증 가함에 따라 겉보기 점도가 감소하였으나 urea를 첨가했을 때 겉보기 점도가 약간 감소하다 가 다시 증가하는 것을 알수 있었다. DSC로 산마와 재배마 점질다당류의 "true melting"을 측정했을 때 각각 92$^{\circ}C$, 93$^{\circ}C$였고, enthalpy는 67.06 cal/g, 75.83 cal/g였다. 겔화에 소요된 enthalpy는 pH가 증가할수록 큰 값을 나타냈고 NaCl을 첨가했을 때 감소하다가 염농도 증 가에는 영향을 받지 않았으며 Urea와 glycerol을 각각 첨가했을 때 D. I. W.오세보다 감소 하였다. TGA로 열분해 현상을 측정했을 때 분해 온도는 산마와 재배와 점질다당류가 각각 219~332$^{\circ}C$, 229~341$^{\circ}C$ 범위였다.TEX> 범위였다.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.31 no.3A
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• pp.251-260
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• 2011

In this study, the effect of natural jute fiber volume fraction on the bond characteristics of polyolefin based macro fiber in natural jute fiber reinforced cement composites, including bond strength, interface toughness, and microstructure analysis are presented. The experimental results on polyolefin based macro fiber pullout test of different conditions are reported. Natural jute fiber volume fractions ranging from 0.1% to 0.2% are used in the mix proportions. Pullout tests are conducted to measure the bond characteristics of polyolefin based macro fiber from natural jute fiber reinforced cement composites. Test results are found that the incorporation of natural jute fiber can effectively enhance the polyolefin based macro fiber-cement matrix interfacial properties. The bond strength and interface toughness between polyolefin based macro fiber and natural jute fiber reinforced cement composites increases with the volume fraction of natural jute fiber. The microstructural observation confirms the findings on the interface bond mechanism drawn from the fiber pullout test results.

• Korean Journal of Food Science and Technology
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• v.18 no.4
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• pp.301-305
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• 1986

Fatty acid composition of domestic margarines (summer 12, winter 12 kinds) and foreign margarines (U.S.A. 4, Japan 8, Denmark 2 kinds) for home use were determined. The major fatty acids were palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1), linoleic acid (18:2) and linolenic acid (18:3) in all of the margarines. P/S ratios of winter products were $0.40{\sim}l.74$, those of summer products were $0.21{\sim}l.82$ in domestic margarines. Therefore degree of polyunsaturate in winter product was higher than that in summer product. P/S ratios of foreign margarines were $0.82{\sim}2.91$ irrespective of type.P/Sratios of stick and soft type in foreign margarines were similar as $0.82{\sim}2.59,\;0.90{\sim}2.67$, respectively Those of PUFA (polyunsaturated fatty acid) type and LFS (low fat spread) were 2.91, 2.70, respectively.

• Journal of the Korean Magnetics Society
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• v.16 no.1
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• pp.66-70
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• 2006

Magnetite nanoparticles, which have been extensively used in many fields, were encapsulated with a natural polymer, chitosan, to improve their biocompatibility. We have synthesized magnetite $(Fe_3C_4)$ nanoparticles using chemical coprecipitation technique with sodium oleate as surfactant. Nanoparticle size can be varied from 1.2 to 7.4nm by controlling the sodium oleate concentration. Magnetite phase nanoparticles could be observed from X-ray diffraction. Magnetic colloid suspensions containing particles with sodium oleate and chitosan have been prepared. High magnetic property chitosan-microsphere particles were prepared from oleate-coated magnetite suspension using spray method. The surftce, and tile morphology of the magnetic chitosan microsphere particles were characterized using optical microscope and scanning electron microscope. Magnetic hysteresis measurement were performed using a superconducting quantum interference device (SQUID) magnetometer at room temperature to investigate the magnetic properties of the chitosan microspheres including magnetite nanoparticles. The SQUID measurements revealed superparamagnetism of nanoparticles.