• Journal of The Korean Society of Grassland and Forage Science
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• v.36 no.4
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• pp.309-317
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• 2016

The study was conducted to evaluate the effects of microbial culture supplements on ruminal fermentation and fermentative quality of Italian ryegrass silage (IRGS) both in vitro and in situ. Three species of microbes (Lactobacillus casei (LC), Bacillus subtilis (BS), and Saccharomyces cerevisiae (SC)) were used in this study. They were applied to IRGS at 30 days after silage manufacture. Various items were measured using in vitro and in situ incubation technique after each microbial supplement was inoculated into IRGS at $0.5{\times}10^4CFU/g$. In the first experiment, in vitro ruminal fermentation characteristics of IRGS were evaluated at 0, 12, 24, 48, and 72 hours after microbes were inoculated into IRGS. In the second experiment, in situ fermentation characteristics were investigated at 0, 1, 3, and 5 days after the inoculation of each microbial supplement. In vitro ruminal $NH_3-N$ content was significantly (p<0.05) increased in LC-, BS-, and SC-IRGS at 12 hrs post incubation compared to that in control IRGS. In vitro ruminal total VFA concentration and dry matter digestibility (DMD) of IRGS were not significantly difference among LC-, BS-, and SC-IRGS, although they were numerically increased in LC-IRGS than those of the other IRGS. In addition, this study evaluated the fermentation characteristics and in situ DMD of IRGS with the lapse of incubation time up to 5 days. Throughout the incubation times from 1 day to 5 days, the pH value was significantly (p<0.05) lower in BS-, LC-, and SC-IRGS than that in control IRGS. Lactate was significantly (p<0.05) higher, and significantly (p<0.05) butyrate was lower in LC-IRGS than that in other treatments at 0 day. It was higher (p<0.05) in control IRGS than that of BS-, LC-, and SC-IRGS at 1-5 days. In situ DMD tended to increase in BS-, LC-, and SC-IRGS compared to that in control IRGS. Especially, DMD was higher in SC-IRGS than that in other treatments at 0 day. It tended to be higher in LC-IRGS at all incubation time. Taken together, these results suggest that it might be useful to select a microorganism by considering the feeding time of IRGS to ruminants because organic acids and DMD of IRGS were affected by the incubation time of each microorganism with IRG silage, especially for L. casei decreased the content of acetate and butyrate in IRGS.

• Journal of The Korean Society of Grassland and Forage Science
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• v.36 no.4
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• pp.350-356
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• 2016

The objective of this study was to evaluate the effect of different dietary corn levels in Total Mixed Rations (TMR) on growth and meat quality of castrated Korean black goats. For feeding trials, thirty-two castrated Korean black goats with similar age (average of 3 months) and body weight (average of 15.9 kg) were divided into the following four treatment groups: commercial feed (control), TMR containing 15% of corn (T1), TMR containing 25% of corn (T2), and TMR containing 35% of corn (T3) in a randomized complete block design. Final body weight was the highest in T2 (58.9 kg), followed by that in control group (53.1 kg). Average daily gain (ADG) and total dry matter intake (TDMI) were also the highest in T2 (100.2 g and 1,346 g, respectively). However, feed conversion ratio (13.4) was the lowest in T2. Carcass weight and dressing percentage in T2 and T3 were higher than those in the control. For meat quality characteristics, crude fat content was the highest in T2 (6.54%). Cooking loss (15.2%) was the lowest in the control. However, the control had the highest flavor value (5.3%). Oleic acid (C18:l) and palmitic acid (C16:0) were the highest in T2 (48.6% and 22.4%, respectively). Stearic acid (C18:0) was the highest in T1 (14.5%). Unsaturated fatty acid was the highest in the control (58.8%), followed by that in T3 (58.2%), T2 (57.8%), and T1 (54.4%). These results indicate that TMR containing 25% of corn could improve the growth performance and meat quality of castrated Korean black goats.

• Journal of Life Science
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• v.28 no.2
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• pp.229-239
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• 2018

As customers pay more attention to choosing food that will support their health, many people in the academic and industrial world have focused on developing foods made with bioactive components. Thus, the use of bioactive components rather than synthetic materials has increased. Because there are no limits to how bioactive components can be used, customers assume they are highly reliable and healthy to consume. In the present study, imitation crab stick samples were made from Alaska Pollack with breast recovered protein from spent laying hens and silkworm cocoon powder (10 g) (T1), Alaska Pollack with breast recovered protein from spent laying hens and silkworm cocoon powder (5 g) + cordyceps powder (5 g) (T2), and Alaska Pollack with breast recovered protein from spent laying hens and cordyceps powder (5 g) + conjugated linoleic acid (CLA) (5 g) (T3). The pH and shear force increased after 2 weeks of storage in all three samples. Shear force was significantly higher in the T3 sample in comparison to the T1 and T2 samples. In meat color, redness ($a^{\ast}$) and whiteness (W) increased as the storage periods increased in all three samples, whereas yellowness ($b^{\ast}$) decreased during storage. The T2 sample was significantly higher in redness ($a^{\ast}$), yellowness ($b^{\ast}$), and deformation than the other two samples. The addition of bioactive components did not influence the texture properties in any of the samples. Lipid oxidation (thiobarbituric acid reactive substances [TBARS]) and microorganism count (total plate count [TPC]) were significantly higher in the T1 sample than the two other samples, whereas protein degradation (volatile basic nitrogen [VBN]) was higher in the T2 sample than the other samples. Total amino acid content decreased in the T1 and T3 samples as the storage period increased. Consequently, the T3 sample of Alaska Pollack with breast recovered protein from spent laying hens and cordyceps powder (5 g) + conjugated linoleic acid (CLA) was found to have the necessary functionality to be considered for use in making imitation crab sticks.

• Journal of Korean Society of Environmental Engineers
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• v.29 no.3
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• pp.348-356
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• 2007

Statistical and probabilistic method was used in the analysis of data, which is the most effective one in describing the various natures, and the methodology relating the results with the design was developed. Influents and effluents of three treatment plants were analyzed and the focus was made on BOD, COD, SS, IN, TP The fluctuations of influent such as BOD, COD, SS were extremely large and their standard deviations(st.dev) were more than 10 mg/L. but those of TN, TP were small; the st.dev was 6.6 mg/L for TN, 0.6 mg/L for TP, respectively. But, effluent concentration showed consistent pattern regardless of the influent fluctuations, the st.dev was ranged between 0.28 and 4.48 mg/L. Effluent distributional characteristics were as follows; BOD, COD were distributed normally, but SS, TN, and TP, log-normally; unsymmetric and skewed to the right. The coefficient of reliability(COR) based on the results of statistics of data was introduced to evaluate the process performance an4 to reflect the process performance to the process design. The coefficient of reliability relates the design value(the goal) with the standards and it can be used in operating treatment facilities under a certain reliability level and/or in evaluating the reliability of the treatment facilities on operation. Each treated water quality of effluent showed the half of water quality standards in the level of 50% percentile and all treatment plant was achieved 100% probability of water quality standards. It was concluded that the variability of the process performance should be reflected to the design procedure and the standards through the analysis based on the statistics and the probability.

• Journal of the Korean Vacuum Society
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• v.14 no.2
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• pp.78-83
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• 2005

Nanometric crystalline silicon (no-Si) embedded in dielectric medium has been paid attention as an efficient light emitting center for more than a decade. In nc-Si, excitonic electron-hole pairs are considered to attribute to radiative recombination. However the surface defects surrounding no-Si is one of non-radiative decay paths competing with the radiative band edge transition, ultimately which makes the emission efficiency of no-Si very poor. In order to passivate those defects - dangling bonds in the $Si:SiO_2$ interface, hydrogen is usually utilized. The luminescence yield from no-Si is dramatically enhanced by defect termination. However due to relatively high mobility of hydrogen in a matrix, hydrogen-terminated no-Si may no longer sustain the enhancement effect on subsequent thermal processes. Therefore instead of easily reversible hydrogen, phosphorus was introduced by ion implantation, expecting to have the same enhancement effect and to be more resistive against succeeding thermal treatments. Samples were Prepared by 400 keV Si implantation with doses of $1\times10^{17}\;Si/cm^2$ and by multi-energy Phosphorus implantation to make relatively uniform phosphorus concentration in the region where implanted Si ions are distributed. Crystalline silicon was precipitated by annealing at $1,100^{\circ}C$ for 2 hours in Ar environment and subsequent annealing were performed for an hour in Ar at a few temperature stages up to $1,000^{\circ}C$ to show improved thermal resistance. Experimental data such as enhancement effect of PL yield, decay time, peak shift for the phosphorus implanted nc-Si are shown, and the possible mechanisms are discussed as well.

• Journal of Life Science
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• v.15 no.5 s.72
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• pp.840-846
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• 2005

This study was carried out to investigate the effect of electron beam irradiation and cooking temperature on physico-chemical characteristics and lipid oxidation of beef. A total of six beef carcasses ($280\∼300 kg$) that were quality grade $1^{+}$(marbling score No.7, meat color No.4, maturity No.1, texture No.1) was purchased at the commercial slaughter house. The carcasses were transported and washed using high pressure water, and pasteulized with $ 50\% $ ethyl alcohol in the laboratory. After the carcasses were deboned and trimmed, loin and round were taken out to make steak (1.5cm thickness) or ground beef respectively. Samples were wrap or vacuum packaged and irradiated with 0, 3, 4.5, 6 and 7.5 kGy using electron-beam accelerator at Samsung Heavy Industries Ltd. Co. (in Taejun). Irradiated samples were cooked with different methods(electronic pan and gas oven) and temperatures ($ 60^{\circ}C, 70^{\circ}C and 80^{\circ}C$) and used to measure fatty acid composition, TBARS, cholesterol oxide products and panel test scores. The content of saturated fatty acids increased by increasing heating temperature in oven boiling steak (OBS) and pan boiling steak (PBS), and there was no difference by electron-beam irradiation. Both irradiated and non-irradiated treatment were high as the heating temperature increased in TBARS by heating temperature in PBS (p < 0.05) and the amount of Malonaldehyde (MA), standard of fat deterioration, was increased in OBS (p < 0.05). Non-irradiated and 3, 6 kGy treatment produced about 2 fold amount of MA at $ 60^{\circ}C $ compared with $ 80^{\circ}C $. In comparison with PBS, OBS produced much amount of MA and a bit different from non-irradiated treatment but did not show no tendency. As irradiation levels and heating temperature increased, the amount of cholesterol oxides products was increased and also pan-heating method, direct heating method, significantly increased the degree of oxidation compared with oven-heating method, indirect heating method (p < 0.05).

• Applied Biological Chemistry
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• v.10
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• pp.15-21
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• 1968

In order to fractionate the rice protein employing paper electrophoresis, 9 subjects of Korean rice and one Indica type, Pin Galw 50 were examined, the results were as follows. 1. Polished rice protein was separated into albumin, globulin, prolamine, and oryzenin. The amount of these fractions was determined by Kjeldahl method showing respectively 0.26%, 0.65%, 0.41%, and 5.01% in average. Albumin was extracted with deionized water, globulin with 10% NaCl, prolamine with 70% ethanol, and oryzenin with 0.05N-NaOH. 2. Albumin was extracted with deionized water and dialyzed by a cellophan tube. The supernatant was submitted to paper electrophoresis using phosphate buffer (pH 7.6, ${\mu}$ 0.18). Albumin was identified as monocomponent in all of 10 varieties under study. Globulin was extracted and dialyzed to remove the albumin. The precipitates were resolved in 10% saline solution and examined by paper electrophoresis. The globulin consists of two components in phosphate buffer(pH 7.6, ${\mu}$ 0.18) Any subject, regardless the origin, appears to contain globulin I and globulin II. Prolamine was extracted with 70% ethanol, dialayzed against deionized water, resolved with ethanol, and analyzed by Paper electrophoresis. It was proved as one component in the 70% alcoholic buffer(pH 9.0, ${\mu}$=0.0095). On the contrary, paper electrophoresis with oryzenin demonstrated two or three components in Sorensen's buffer(pH 13.0, ${\mu}$ 0.11). Yookoo 132, Dungpan 5, Kwansan, and Jaekun contain oryzenin I, oryzenin II, and oryzenin III. On the other hand, Paldal, Jinheung, Sukwang, Eunbangzu, Damakum, and Pin Galw 56 contain only oryzenin II, and oryzenin III. On the basis of these analyses a discussion of the differences between the protein fractions of 10 varieties was presented. 3. Globulin I varied from 0.22% to 0.46% (aver. 0.35%) in the amount, globulin II from 0.21 to 0.44%(aver. 0.32%), oryzenin I from 0.17% to 0.44%(aver. 0.3%), oryzenin II from 1.59% to 2.88%(aver. 2.23%), and oryzenin III from 2.02% to 3.57%(aver. 2.66%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1548-1555
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• 2011

Persimmons are shown to contain high levels of phenolics. The present study was designed to investigate if a sweet persimmon wine (SPW) would affect the development of alcoholic fatty liver in rats. Initially, male Sprague-Dawley rats were housed singly in stainless steel wire-bottomed cages in a room of controlled temperature and lighting. The rats had free access to a nutritionally adequate AIN-93G diet and deionized water. After the acclimatization period, rats were weight-matched and assigned to the following three groups: two groups were fed 6.7% ethanol or the caloric equivalent of maltose-dextrin in a Lieber-DeCarli diet and the other group was fed the isocaloric Lieber-DeCarli diet containing SPW at the same ethanol level. All three groups were fed their respective diets for 6 weeks. Serum transaminase, cholesterol, and triglyceride levels were measured. Liver lipids and histology were assessed at 6 weeks. The total phenolic content and the antioxidant and free radical scavenging activities of SPW were determined. SPW significantly increased antioxidant and free radical scavenging activities. As markers of liver injury, serum alanine and aspartate transminases were markedly lowered by SPW at 6 weeks. SPW significantly reduced the serum levels of serum cholesterol and triglyceride compared to ethanol treatment. SPW delayed the development of an alcoholic fatty liver by reversing fat accumulation in the liver, as evidenced in histological observations. Taken together, SPW seems to protect the liver from becoming fatty by alleviating fatty liver symptoms and lowering hepatic and serum lipid levels. Such a protective effect of SPW appears to be in part due to its phenolics.

• Economic and Environmental Geology
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• v.45 no.2
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• pp.71-78
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• 2012

Illite-smectite mixed layers (I-S) occurring authigenically in diagenetic and hydrothermal environments reacts toward more illite-rich phases as temperature and potassium ion concentration increase. For that reason, I-S is often used as geothermometry and/or geochronometry at the field of hydrocarbons or ore minerals exploration. Generally, I-S shows X-ray powder diffraction (XRD) patterns of ultra-thin lamellar structures, which consist of restricted numbers of sillicate layers (normally, 5 ~ 15 layers) stacked in parallel to a-b planes. This ultra-thinness is known to decrease I-S expandability (%S) rather than theoretically expected one (short-stacking effect). We attempt here to quantify the short stacking effect of I-S using the difference of two types of expandability: one type is a maximum expandability ($%S_{Max}$) of infinite stacks of fundamental particles (physically inseparable smallest units), and the other type is an expandability of finite particle stacks normally measured using X-ray powder diffraction (XRD) ($%S_{XRD}$). Eleven I-S samples from the Geumseongsan volcanic complex, Uiseong, Gyeongbuk, have been analyzed for measuring $%S_{XRD}$ and average coherent scattering thickness (CST) after size separation under 1 ${\mu}m$. Average fundamental particle thickness ($N_f$) and $%S_{Max}$ have been determined from $%S_{XRD}$ and CST using inter-parameter relationships of I-S layer structures. The discrepancy between $%S_{Max}$ and $%S_{XRD}$ (${\Delta}%S$) suggests that the maximum short-stacking effect happens approximately at 20 $%S_{XRD}$, of which point represents I-S layer structures consisting of ca. average 3-layered fundamental particles ($N_f{\approx}3$). As a result of inferring the $%S_{XRD}$ range of each Reichweite using the $%S_{XRD}$ vs. $N_f$ diagram of Kang et al. (2002), we can confirms that the fundamental particle thickness is a determinant factor for I-S Reichweite, and also that the short-stacking effect shifts the $%S_{XRD}$ range of each Reichweite toward smaller $%S_{XRD}$ values than those that can be theoretically prospected using junction probability.

• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.298-303
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• 2010

This study was carried out to compare the physicochemical characteristics of Korean traditional wine fermented from foxtail millet and nuruk at different mixing rates. The alcohol contents of fermented wine ranged from 12.70 to 13.38%. Two kinds of commercial nuruks, SH and BS nuruk, were used. The brix degrees of foxtail millet wine fermented by SH and BS nuruks were 21.6 and $22.4^{\circ}Bx$, respectively. The pH, total acidity, and turbidity of the wines fermented by SH and BS nuruks were 3.74 and 3.40, 1.40 and 1.51%, and 0.441 and 0.149, respectively. With an increase in the amount of foxtail millet, brix degree, pH, turbidity, b-value and L-value decreased, and total acidity and a-value increased. Total color difference (${\Delta}Eab$) parameter of the wine fermented by SH nuruk were 8.58, 22.59 and 22.55, while those by BS nuruk were 0.35, 4.08 and 7.16 in 30, 70 and 100% addition rates of foxtail millet, respectively. With an increase in the amount added of foxtail millet, glucose content decreased. The organic acids such as lactic acid and acetic acid were predominantly detected in the fermented wine. Finally, based on sensory evaluations, the wine fermented by BS nuruk showed the best overall quality at the 30% addition rate of foxtail millet.