• Applied Biological Chemistry
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• v.49 no.1
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• pp.43-48
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• 2006

This study was performed to confirm physiological activities according to cultivars and parts of Ulsan pear (wonhwang, pungsu, whangkeum, whasan and shingo). Total contents of phenolic compounds from peel, pulpy substance and core were 699.3-800.6, 51.5-112.5 and 254.0-401.5 mg/100 g as tannic acid equivalent, respectively. There were difference contents by cultivars, and peel and core of shingo and pulpy substance of wonhwang showed high contents, respectively. Total flavonoid contents of peel, pulpy substance and core were 125.2-164.2, 25.9-35.9 and 45.1-60.0 mg/100g, respectively and those of shingo cultivar showed comparatively high. Electron donating ability was in the order of peel (66.1-90.7%), core (48.5-82.8%) and pulpy substance (24.9-58.2%), and whasan cultivar showed comparatively low. Nitrite scavenging activity was in the order of peel (58.2-100.8%), core (59.5-86.2%), pulpy substance (39.9-82.5%). There were little difference by cultivars of core but peel and pulpy substance of shingo cultivar showed comparatively low nitrite scavenging activity. And as the concentration of each extract increased, nitrite scavenging activity increased. Xanthine oxidase inhibition rate was in the order of peel (14.1-75.4%), core (5.3-71.8%), pulpy substance (2.2-67.5%). And there little difference by cultivars and which was increased as the concentration of each extract increased.

• Journal of The Korean Society of Grassland and Forage Science
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• v.40 no.2
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• pp.98-105
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• 2020

This experiment was conducted to a comparison of the productivity according to variety and forage quality by plant parts of imported silage corn (Zea mays, L) in Pyeongchang. The corns evaluated in this experiment were 8 varieties (P1184, P1151, P1194, P1543, P1345, P1429, P1443, and P2105) introduced from the United States, Pioneer Hybrid Co. The harvested corn was divided into 5 plant parts (leaf, stem, cob, husk, and grain), and the ratio of each part was calculated using dry weight and the feed value was analyzed. The emergence rate of corn was generally good except for the P1151 and P2105 varieties. The average tasseling date was July 24^th and the silking date was July 27^th, but the P2105 variety was late to July 28^th and August 1^st, and the remaining varieties were similar. P1345 was the highest (289 and 123 cm), and P1151 varieties were the lowest (267 and 101 cm) in the plant and ear height. Disease resistance was low in P1184, P1443 and P1429, and P1197 and P1345 were high. In the case of stover, the dry matter (DM) content was the lowest at 19.6% in the P1151 and the highest at 24.9% in the P1429. DM content of ear was the highest in the P2105 (55.5%), and P1184 (54.2%) and P1345 (54.3%) were also significantly higher (p<0.05). The DM yield of stover of P2105, P1429 and P1194 varieties was significantly higher (p<0.05), and ear yield of P2105, P1345 and P1443 was higher. The proportions of each part of plants (leaf, stem, cob, husk, and grain) divided by 5 was high, with 50-60% of the ear(grain+cob) ratio. The ratio of husk and cob was roughly similar, and the leaf and stem part showed a ratio of about 20%. The crude protein (CP) content was highest in leaf, followed by grain. The CP content of the stem was the lowest, and the husk was not significantly different among the varieties (p>0.05). The acid detergent fiber (ADF) content was similar to the rest parts except grain, but the leaf part tended to be lower, and other parts except the stem and leaf showed no significant difference between varieties (p>0.05). There was no significant difference in NDF (neutral detergent fiber) content in husk, but there was a difference between varieties in other parts (p<0.05). In addition, there was a special difference by plant parts for each variety, P2015 on the stem, P1197 on the leaf, P1151 on the cob, P1197 on the husk, and P1197 on the grains with high NDF content. IVDMD (in vitro dry matter digestibility) was not significantly different between stems and grains, but there was a difference between varieties in cobs and husks. According to the results, DM yield of P2105 variety was the best in the experiment, and the ratio of grain was excellent in P1543 and P1345. In addition, it was found that the feed value was higher in the leaves and grains, and the leaf and stem had higher feed values than husk or cob.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.4
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• pp.292-298
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• 2010

This study aims to understand the contribution rate of plant parts on biomass in five winter forage crops including barley, wheat, oat, rye and triticale. In barley and oat, the major plant parts on dry matter yields were changed from culm to spike at 20 days after heading(DAH), but culm was very important part on biomass of rye, wheat and triticales until 30DAH. Wheat, rye and triticales showed same pattern in dry weight increase indicating that culm was main component of biomass from heading stage but spike became heavier after 30 DAR. Barley and oat were similar in dry weight increase where spike was the main components of biomass at 20 DAR. After heading stage the major biomass of most winter forage crops were dependent on the weight of culm and spike, while the contribution of leaves to plant biomass was lower as compared to culm and spike. Thus culm and spike were very important factors for improving the dry matter production of winter forage crops breeding and early maturing is also additively required under Korean climatic condition.

• Science of Emotion and Sensibility
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• v.14 no.3
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• pp.435-444
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• 2011

The development of ubiquitous healthcare technology and portable electronic devices requires new energy sources for providing continuous power supply. This study particularly focuses on an energy harvesting system capable of charging energy using clothing. One of the sources for energy harvesting is heat energy, which is the difference in temperature of the body and the surrounding environment. In this study, the skin temperature distribution of the human body was empirically measured to determine the basic materials needed to develop heat energy harvesting clothing. The distribution of skin temperature in different sections of the human body was analyzed. The analysis found that the skin temperature of the upper body was higher than that of the lower body. The area close to the heart with a lot of blood flow was especially high. The skin temperature of the back side of the body, such as the back of the neck, upper back, and waist, was higher than that of the front side of the body. As for the arms, the skin temperature of the upper arms was higher than that of the lower arms, and the skin temperature of the back side of the arms was lower than that of the front and the flank side of the arms. The difference in the average skin temperature and the environment temperature was highest at the back of the neck, and thereby is considered to be the most appropriate section to integrate the heat energy harvesting function and structure. The following sections had the next highest difference in values, listed in descending order: the back of the waist, the sides of shoulders, the front chest area, the front side of the upper arms, and the front abdomen. Based on the skin temperatures of the different sections of the human body, this study outlines the basic guidelines for developing heat energy harvesting clothing.

• Journal of Animal Science and Technology
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• v.55 no.3
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• pp.211-217
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• 2013

The objective of this study was to investigate the physical and chemical composition, fatty acid profile and sensory property of horse meat according to meat quality grade (1 and 2) and cuts (loin, chuck roll and top round). The lipid content of loin was significantly higher (p<0.05) in grade 1 (4.65%) compared with grade 2 (2.31%), whereas moisture content was lower (p<0.05) in grade 1 than in grade 2. The pH value was significantly lower (p<0.05) in loin than in other cuts regardless of meat quality grade. Shear force value of loin was significantly different (p<0.05) between grades 1 (5.87 $kg/cm^2$) and 2 (10.86 $kg/cm^2$). Water-holding capacity values of loin, chuck roll and top round were not different (p>0.05) between grades 1 and 2. Meat color values ($L^*$, $a^*$ and $b^*$) of loin, chuck roll and top round were not different (p>0.05) between grades 1 and 2. Palmitoleic acid of loin in grade 1 (11.39%) was higher (p<0.05) than that in grade 2 (5.36%). Stearic acid of loin in grade 1(3.58%) was lower (p<0.05) than that in grade 2 (7.02%). Overall palatability of loin, chuck roll and top round did not differ (p>0.05) between grades 1 and 2. Therefore, meat quality grade had mainly affected lipid and moisture contents, shear force, palmitoleic acid and stearic acid of horse loin; and horse loin of grade 2 had lower pH and higher $L^*$, $a^*$ and $b^*$ than the other cuts.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.784-789
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• 2004

Acid production and growth of lactic acid bacteria, sensory properties, volatile odor components, and effects of freeze-drying on quality of kimchi prepared with whole, midlib, and leaves of Chinese cabbages ripened at $20^{\circ}C$ for 3 days were investigated. Salinities of whole, midlib, and leaf were 2.31, 2.03, and 2.68%, respectively, In kimchi pH of midlib was the lowest and that of leaf was the highest, while acidities of whole and midlib were higher than that of leaf. Numbers of lactic acid bacteria in whole and midlib were slightly higher than that of leaf. Overall acceptability, taste, and odor of kimchi and freeze-dlied/rehydrated kimchi prepared with whole or midlib were better than those of leaf. Volatile odor components such as ethanol and sulfur-containing components of kimchi prepared with whole or midlib were generally higher than those of kimchi prepared with leaf.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.39 no.3
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• pp.233-239
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• 2013

In this study, water content, sebum content, and transepidermal water content were investigated to provide basic data for the future cosmetics industry as comparing the skin characteristics of different ages. Water content of cheek area, sebum content of nose area, and transepidermal water loss (TEWL) of cheek and forearm of trial subjects (total 638 people of both male and female) were measured. Data were analyzed using Statistical Package for the Social Sciences program (version 19.00; SPSS Inc., Chicago, IL, USA). Water content, sebum content, and TEWL of skin were measured as mean ${\pm}$ standard deviation. As a result, water content of cheek from female was higher than male and the water content increased with the older ages. However, sebum content of nose from male was higher than female and the sebum content increased with the younger ages. TEWL of cheek from female was higher than male, but TEWL of forearm from male was higher than female. Therefore, these results can be used as basic data in the development of future cosmetics for different ages and genders.

• Food Science of Animal Resources
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• v.30 no.1
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• pp.110-119
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• 2010

The fatty acid composition of Hanwoo beef was investigated by different quality grades and cuts. Five cuts (strip loin, loin, chuck roll, top round, brisket) were obtained from 15 Hanwoo beef cattle [bulls and steers, 24-30 mon old]. For each quality grade of $1^{++}$, $1^+$, 1, 2, 3, three animals were selected. The contents of C18:0 in chuck roll, strip loin, brisket, top round and loin were significantly higher in 3 quality grades than those of the other grades respectively (p<0.05). The C18:1n9 content in the chuck roll was not significantly different among the different grades, but those of strip loin, top round, brisket, and loin were significantly higher in $1^{++}$ quality grade than those of 3 quality grade (p<0.05). The C18:3n3 content was significantly higher in brisket of $1^{++}$ quality grade and loin of 3 quality grade than the other grades for the same cut (p<0.05). However, those of strip loin, top round and chuck roll were not significantly different (p>0.05) among the different grades. The C18:3n6 content in chuck roll and loin was significantly higher for 2 quality grade than in those of the other grades (p<0.05). For five cuts, total SFA contents for 3 quality grade were significantly higher than in other cuts. The total MUFA content of $1^{++}$ quality grade was significantly higher than in 3 quality grade (p<0.05). The total n-3 PUFA content was not significantly different in chuck roll, strip loin and top round; however, those of brisket were significantly higher in $1^{++}$ quality grade (0.15%) and those of loin were significantly higher in 3 quality grade than in the other grades (p<0.05). The total n-6 PUFA content was significantly higher in 3 quality grade than in those of the other grades (p<0.05).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.67 no.1
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• pp.1-8
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• 2022

In order to manufacture feed suitable for consumer use and provide feed value information, we analyzed the feed components of the four main forage rice varieties by plant parts harvested 30 days after heading. The contents of the six feed ingredients were significantly different (p<0.05) among harvested parts. In the panicle, the crude protein (CP) (6.97%) and lignin (3.11%) were the highest, while the crude ash (CA) and neutral detergent fiber (NDF) contents were significantly lower, resulting in a total digestible nutrient (TDN) content of 77.29%, which is higher than that of the stem (64.82%) and leaf blade and sheath (LBS) (63.57%) (p<0.05). In contrast, the content of crude fat (CF) did not differ significantly among parts (p<0.05). In panicles from 'Jonong', 'Nokyang' and 'Yeongwoo', the TDN content of each cultivar was 78.48-79.07%, with no significant difference among the varieties. In 'Mogwoo' (Mw), the CP content was 8.70%, which was much higher than that of other varieties (p<0.05). In particular, the Mw TDN content was slightly lower in the panicle (72.95%) but higher in the stem (75.37%) and LBS (66.49%) than in the other varieties. The CA, NDF, acid detergent fiber (ADF), and lignin contents were also very low compared to other varieties; therefore, the feed value of the stem and LBS was excellent. In addition, the total dry matter weight (DMW) was 123 g per hill, which was much higher than 82-105 g per hill for other varieties. The distribution of DMW by part was LBS (56.9 g), stem (36.8 g), and panicle (29.3 g), and because the parts, except the panicles, were much higher than the 43-57% of other varieties (grain straw ratio: 76%), rice straw is advantageous in terms of quantity and feed value when used as forage on farms. The relative feed value (RFV) of the four cultivars ranged from 86.79-403.74 across all parts, and hay of grade 3 or higher with an RFV of 100 or more increased with delayed heading in both stems and LBS. This is due to the accumulation of starch into grains during ripening, which supports the observation that the RFV of the early flowering 'Jonong' and 'Nokyang' panicles increased.

• Journal of Chest Surgery
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• v.39 no.3 s.260
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• pp.208-213
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• 2006

Background: The prevalence of anastomotic complication is related to anastomotic procedure or site in esophageal cancer operation. We studied the anastomotic leakage and stricture related to the anastomotic procedure & site in patients who received the esophageal resection and reconstruction for esophageal cancer. Material and Method: The anastomotic procedure, site and complication of 321 patients who received the esophageal reconstruction from August 1993 to May 2003 were investigated. Mean age was 64.5$\pm$4.9 (37${\~}$94) years, 300 patients ($93.5\%$) were male and 21 patients were female ($6.5\%$). Result: There were 7 anastomotic leakages ($2.2\%$) and no difference in anastomotic site (cervical anastomosis $4.1\%$, thoracic anastomosis $1.6\%$) and procedure (stapler technique $1.6\%$, semi-staple technique $9.1\%$, hand-sewn technique $0.0\%$). There were 52 anastomotic strictures ($16.2\%$), differences in sites (cervical anastomosis $2.7\%$, thoracic anastomosis $20.2\%$) (p < 0.001) and procedure (stapler technique $20.0\%$, semi-stapler technique $3.0\%$, hand-sewn technique $4.7\%$). And the stapler technique showed higher stricture rate (p < 0.001). Conclusion: Anastomotic technique was less related to anastomotic leakage in esophageal reconstruction for esophageal cancer. However, stapler technique had higher stricture rate than other techniques. Therefore, we suggest that the anastomotic technique be improved to reduce anastomotic stricture.