• Food Science of Animal Resources
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• v.26 no.1
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• pp.49-57
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• 2006

A total of 120 pigs were used to investigate the effect of feeding probiotics on quality properties of pork. About 6 kg pigs were randomly alloted into one or three experimental diet groups (C: commercial diet feed; T1: 0.1% KBC1121 feed; T2: 0.1% YC2000+0.1% KBC1121 feed). Pigs were slaughtered at approximately 110 kg live weight and chemical composition and physico-chemical characteristics were measured in pork loin. Moisture, crude protein and crude ash were not differences among the treatments. However, crude fat content of T2 was significantly higher than that of other treatments. All of dietary probiotic groups showed significantly higher pH than control. WHC was significantly higher in T1 than other treatments. Cooking loss, shear force value and cholesterol content were not differences among the treatments. In meat color, $L^*$ value was not difference among the treatments, but $a^*\;and\;b^*$ value were lower in T1 than other treatments. In textrure properties of cooked meat, brittleness, hardness, gumminess and chewiness value were significantly higher in T1 than other treatments. Sensory evaluation was not difference among the treatments. The myristic, stearic and oleic acid content of T2 were significantly higher than those of other treatments. Whereas linoleic acid was significantly lower than other treatments. Unsaturated fatty acid (UFA) was significantly higher in T1 than T2. Essential fatty acid (EFA) and EFA/UFA were higher in the order of T1 > C > T2. In amino acid composition, total and essential amino acid, aspartic acid, threonine, serine, glutamic acid, valine, isoleucine, leucine and lysine level were lower in T2 than other treatments.

• Korean Journal of Weed Science
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• v.3 no.2
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• pp.143-150
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• 1983

Red rice (local name "Sore") as a weed has been a serious threat to rice production in direct-seeded rice culture in Ganghwagun, Gyeonggi province. In the Ganghwagun 508 ha out of 1,420 ha in the Samsanmyeon area is infested with red rice. The average lowland rice yield is about 4,300 kg/ha in the Ganghwagun, but the average upland rice yield is about 2,000 kg/ha in infested area. This study was carried out in order to clarify the ecological characteristics of red rice and factors affecting the competitive ability of five red rice varieties, collected from Samsanmyeon in 1981, with rice cultivar. Five varieties-Monggeunsare, Salsare, Ginkaragsare, Galsaegsalsare, Galsaegkaragsare-showed the same morphological characteristics of cultivated Japonica type, Chuncheongbyeo, but red rice tillers more profusely, is taller and lodges more easily than Chucheongbyeo. It shatters easily about 10-15 days after heading date, and at this time the hull is discolored in yellow or dark brown. There are many types of red rice with short or long owns on the spikelet, occasionally with or without own on the spikelet in the same hill, and the grains are short or long. In red reice leaf blast occurs more severely than in cultivated Indica/Japonica type, Teabaegbyeo, particulary serious in Monggeunsare. When red rice invaded in direct-seeded rice, number of panicles of rice became reduced more than other yield components.

• The Korean Journal of Nuclear Medicine
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• v.28 no.1
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• pp.85-88
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• 1994

근래 골조직에 있어서 자율신경의 기능에 대하여 많은 연구가 이루어지고 있으며, 골내의 자율신경의 해부학적 분포는 많이 알려져 있다. 그러나 임상적으로 반사적 교감신경 이상이나 레이노드 현상등과 같은 교감신경의 기능이상증에서나, 버거씨병 등의 치료 목적으로 시행되고 있는 교감신경 절제술 후, 자율신경기능의 변화가 사지골의 혈류나 골대사에 미치는 영향에 대하여는 아직도 논란의 여지가 있다. 저자들은 교감신경절제술 후 시간 경과에 따른 골에 미치는 영향을 알아보기 위하여 흰쥐에서 골대사와 혈류상태를 비교적 충실히 반영하는 정량적 골스캔을 시행하였다. 체중 $300{\sim}400g$의 수컷 흰쥐 10마리에서 복강을 통한 편측 요추부 교감신경절제술을 시행하였고, 수술 전과 후 1일, 3일, 1주, 2주, 3주, 4주에 양측 하지에서 각각 골스캔을 시행하고 교감신경 절제측 하지와 정상 하지에 대칭적으로 관심구역을 정하여 양측의 골스캔상 섭취계수를 비교하였다. 측정부위는 각 하지의 대퇴골간, 경골간 및 중족골로 하였다. 교감신경 절제술을 시행한 하지에서는 골스캔 소견상 수술 후 1일 또는 3일부터 동위원소 집적이 유의하게 증가되었으며 원위부로 갈수록 더욱 증가되었다. 그러나 3주 이후에는 정상측 수준으로 환원되었다. 교감신경절제술 후 골스캔상 동위원소집적이 증가되는 것은 골자체의 혈류가 증가되기 때문이며 이차적으로 골의 흡수를 유발하여 골밀도가 감소하는 것으로 생각되는데 이러한 변화는 시술 후 1일 째부터 관찰되어 사지골이 교감신경 절제에 매우 민감하게 반응하는 것을 알 수 있었다.9m}Tc$-MAA를 이용한 간 동맥 혈류 검사는 간암에서 색전술의 효과를 정확히 평가할 수 있는 유용한 검사법으로 이용될 수 있으리라 생각한다. 활성화 과정을 알아볼 수 있었으며 위상영상히스토그램을 통하여 이를 정량화하여 심실내 전기적 활성의 비동시성 여부를 추적관찰 할 수 있는 비관혈적검사임을 확인하였다.며, 3. $^{99m}Tc$으로 표지된 avidin과 streptavidin은 먼저 간으로 흡수된 후 대사된 다음 신장으로 배설된다는 사실을 알았다.damole에 의한 부작용은 흉통, 두통, 복통 등의 순이었고 전예에서 호전되었으며 생명에 위험을 초래할 수 있는 정도의 심장마비나 심부정맥은 한 예에서도 없었다. 결론적으로 dipyridamole은 약물부하 심근 SPECT 검사에 안전하게 사용할 수 있는 약물로 사료된다. 미소핵 빈도수가 증가하는 경향을 보였으나, 각 군간에 통계학적으로 유의한 차이는 없었다(p>0.05). 결론 : 임상적으로 치료를 중단하게 되는 1000mCi/60 Kg(16.67 mCi/Kg)를 투여한 군에서도 생쥐 골수내 미소핵이 발현되지 않는 것으로 보아, 방사성옥소는 비교적 안심하고 치료에 사용할 수 있는 제제로 사료되었다.반드시 비례하지만은 않아서 시간경과에 따른 추후 검사가 필요하리라 생각된다. 또한 방광요관역류가 있는 환아에서 DMSA 섭취율로 신기능을 평가할 때, 특히 영유아에서 연령에 따른 고려가 있어야 할 것으로 보인다.었다. 4) $^{99m}Tc-DISIDA$ hepatobiliary scintigram 음성율을

• Applied Biological Chemistry
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• v.24 no.1
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• pp.50-58
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• 1981

The influence of high temperature storage on the chemical composition and color intensity of the concentrated red ginseng extract(RGE) was investigated. The concentrated RGE was prepared by extraction of red ginseng tails with water and concentrated under reduced pressure. Changes in free sugars, saponin patterns and brown color intensity were measured during 96 hours of heat treatment at various temperature. A decrease in the contents of glucose, fructose and sucrose was resulted as the brown color intensity increased during the storage. The sugar contents and color intensity showed rapid initial change followed by slowing down at higher temperature. A significant relationship was found between sugar content and browning rate. The saponin pattern measured by high performance liquid chromatography, particularly in the region of protopanaxtriol, was also affected significantly. The peak heights of ginsenoside -Re and $-Rg_1$ were decreased while those of ginsenoside $-Rg_2$ and -Rh group were increased.

• Journal of The Korean Society of Grassland and Forage Science
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• v.24 no.2
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• pp.105-114
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• 2004

This pot experiment was. conducted to investigate the effects of systematic variation application of Fe, Mn, Cu, and Zn on forage performance of orchardgrass and white clover. The treatments of systematic variation were 0/100, 25/75, 50/50, 75/25, and 100/0％ in the Fe/Cu(trial-1), Mn/Zn(trial-2), and Fe + Cu/Mn + Zn(trial-3), respectively. The treatments of Fe/Mn/Cu/Zn(trial-4) were composed of 70％ in main element and 10％ in other 3 elements, respectively. 1. In general, the unbalanced applications of Fe and Mn resulted in the Mn and Fe deficiencies(chlorosis) on white clover, respectively, because of the antagonism between Fe and Mn. In white clover, the traits of growth, root/nodule, and flowering, which were influenced by the systematic variation of Fe, Mn, Cu, and Zn, were closely correlated to each other. In the Fe/Cu trial, the 0/100 and 25/75 induced a Fe-deficiency on white clover, and the 0/100 also showed poor root growth and flowering. In addition, the 50/50 and 75/25 showed an early flowering of white clover. 2. In the Mn/Zn trial, the 0/100 induced a severe Mn-deficiency(chlorosis) on white clover. The 25/75 and 50/50, however, diminished the chlorosis symptom. The 75/25 and 100/0 showed generally good root growth and flowering of white clover. 3. In the Fe + Cu/Mn + Zn trial, the 0/100 induced a Fe-deficiency, and the 100/0 induced a Mn-deficiency on white clover, which were correlated to the poor root growth and flowering. The 75/25 showed good root growth and flowering of white clover. 1be flowering of white clover tended to be more influenced by the Fe + Cu than by the Mn + Cu ratios. 4. In the Fe/Mn/Cu/Zn trial, the Fe and Mn deficiencies on white clover, which were influenced by the Mn and Fe treatments, also occurred. The Cu and Zn-deficiency symptoms, however, were not recognized. General differences have been showed in the numbers of flowers as following orders; Zn > Cu > Mn > Fe - 70% treatments.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.333-341
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• 2003

The effect of water extract of Schizandra chinensis on the growth of yoghurt starter was investigated in order to manufacture the drink type yoghurt added with water extract of Schizandra chinensis. It was the most desirable extraction conditions for Schizandra chinensis to soak in 50 times of water for 15 hours at 20$^{\circ}C$. The water extract of Schizandra chinensis showed pH 3.07, 2.39％ acidity, 1.10％ total sugars, and 0.15 optical density for color. The water extract of Schizandra chinensis was added to MRS broth medium from 0.1％ to 1.0％ and the medium was fermented by 4 types of lactic acid bacteria such as Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus bulgaricus, and Streptococcus thermophilus. The addition of water extract of Schizandra chinensis inhibited the growth of the lactic acid bacteria. The maximum addition amounts of water extract of Schizandra chinensis was 0.9％ for Lac. acidophilus, 0.8％ for Lac. casei, 0.2％ for Lac. bulgaricus and 0.1％ for Str. thermophilus in order to maintain the propagation of the lactic acid bacteria. When the drink type yoghurts added with 0.4％, 0.6％, 0.8％ and 1.0％ water extract of Schizandra chinensis were kept at 4$^{\circ}C$ for 15 days, it was showed that the number of lactic acid bacteria was not significantly changed during the storage. The viable cell counts of the drink type yoghurts by addition of 0.4∼l.0％ of water extract of Schizandra chinensis were 1.13${\times}$10$\^$9/∼2.29${\times}$10$\^$9/ CFU/mL, and these bacterial counts were still more than the legal standard(1.0${\times}$10$\^$8/ CFU/mL) even at 15 days of storage.

• Journal of the Korean Society for Marine Environment & Energy
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• v.10 no.3
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• pp.127-137
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• 2007

To confirm whether or not the Electrochemical Disinfection System (EDS) meet with the D-2 regulation established by IMO (International Maritime Organization), the biological treatment efficacy of the EDS was assessed using three groups of natural marine plankton (bacteria, $10-50\;{\mu}m$ and $>50\;{\mu}m$ sized organisms). Influent water was passed through the EDS under the flow velocity ($23.8\;m^3/hr$) and test design was consisted of control (no treatment) and experimental (10 ppm and 30 ppm) condition for total residual chlorine (TRC). And the biological condition of the influent water followed the standards established by the guidelines for the approval of ballast water management systems. The disinfection efficacy of the $10-50\;{\mu}m$ sized organisms (phytoplankton) was assessed by three kinds of measurements using photomicroscope, epifluorescence microscope and fluorometer (fumer Designs 10-AU). After being passed through the EDS, all motile phytoplankton lost their motility under photomicroscope, the colour of chlorophyll fluorescence fumed from red into green under epifluorescence, and the high chlorophyll fluorescence (Expt. 1: 6.95, Expt. 2: 7.11) detected by fluorometer decreased into value not detected. These results indicated phytoplankton community was totally killed after electrochemical disinfection treatment. Survivorship of the larger organisms than $50\;{\mu}m$ was determined based on the appendage's movement under a stereomicroscope. Natural assemblage collected from ambient seawater was killed shortly after being passed through the EDS, whereas some Artemia remained alive. However, no live Artemia was found after 24 hour further exposure to each TRC concentration (10 and 30 ppm) under darkness. After electrochemical treatment, the target bacteria such as aerobes, coliform and Escherichia coli were completely killed on the basis of CFU (colony forming unit) on Petrifilm plate ($3\;M^{TM}$) after 48 hr incubation. Moreover, no regrowth was found in the three groups of plankton during five days under additional exposure to the treated water. These results indicated that the disinfection efficiency of the EDS on the three groups of plankton satisfy D-2 regulation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.4
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• pp.330-339
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• 1993

To optimize the processing conditions of fermented ascidian, Halocynthia roretzi, fermentation at low temperature with different salt contents, the effect of enzymes added, and the quality changes during fermentation were investigated. As the quality factors, changes in such components as free amino acid, volatile basic nitrogen(VBN), amino nitrogen, total creatinine, total carotenoid, extents of browning, reducing sugar and glycogen were determined. The quality was also evaluated organolatically by pannel test. Fresh deshelled and sliced ascidian were fermented for 50 days at $5{\pm}1^{\circ}C$ with different salt contents of 5, 10, $15\%$ (w/w) with enzyme contents of papain $0.1\%$ and protease-A $0.1\%$ VBN increased gradually during the 50 days of fermentation and showed $30{\sim}40mg/100g$ at 30, 35 and 45 days in case of salt contents 5, 10 and $15\%$ added with $0.1\%$ papain and protease-A, respectively. Amino nitrogen and the total creatinine increased until 20 days, hereafter tended to decrease gradually. Total carotenoid and glycogen also decreased during the fermentation. The results of sensory evaluation of fermented ascidian at $5{\pm}1^{\circ}C$ added $0.1\%$ papain or protease-A showed that the peculiar taste and flavor of ascidian was sustained for $30{\sim}40$ at least 20 days with $5\%$ NaCl and $35{\sim}45$ days of fermentation with 10 and $15\%$ NaCl.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.3
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• pp.410-424
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• 2011

This study was investigated for the purpose of obtaining basic data which can be applied to processing of canned sea mussel using tomato paste. Shell were washed, and then steamed and shucked. Sea mussel meat was prepared with ratio of sea mussel 90g, tomato paste sauce 65g(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The sea mussel meats were packed with vacuum seamer in 301-3 can, and then sterilized for various F0 value(F0 8-12 min.) in a steam system retort at $118^{\circ}C$. The factors such as pH, VBN, amino-N, total amino acid, free amino acid, chemical composition, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned sea mussel produced with various sterilization condition(F0 8-12 min.) were measured. The same element was also measured during preservation. The results showed that the product sterilized at F0 8 min. and preserved for 90 days were the most desirable.

• Food Science and Preservation
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• v.22 no.3
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• pp.443-451
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• 2015

This study was carried out to investigate the quality characteristics and identification of acetic acid bacteria for black waxy rice vinegar. Eight (8) strains of acetic acid bacteria were isolated for the production of acetic acid and their acidities were then compared with commercial acetic acid bacteria. Among them, F1, H4, and two types of commercial bacteria (four best strains by vinegar zymogen) were selected. After analyzing the 16S rRNA sequence, both F1 and H4 strains were identified as acetobacter genus. Therefore, the F-1 and H-4 strains were named as Acetobacter sp. F-1 and Acetobacter sp. H-4, respectively. Acidity of black waxy rice vinegar during fermentation was steadily increased up to 16 days and the acidity was then constant. Total acidity content was higher when used FV-1 strain. In the results of Hunter's color value of black waxy vinegar, L value was at 75.01 to 80.11, while (+a) value was at 3.34 to 3.92, and (+b) value was at 12.84 to 18.09. The major organic acid of the black waxy vinegar was acetic acid. The total organic acid content was high when used H-4, F-1, C-2 and C-1 strains. The total free amino acid content of the black waxy vinegar by strain was the highest (351.43 mg%) of F-1 vinegar strain, and the lowest (247.74 mg%) of C-2 vinegar strain. A sensory evaluation of black waxy vinegar indicated that F-1 vinegar strain was better than the other samples in aspect of flavor, color, and overall preference.