• Journal of Life Science
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• v.33 no.12
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• pp.987-994
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• 2023

This study examined the associations between the genotypes of the galactose mutarotase (GALM) gene and carcass traits in the Hanwoo population of Jeju Island, South Korea. The GALM genotypes were determined by the 14-bp (5'-GGTCTAATGACCAG-3') insertion/deletion (InDel) polymorphisms of the 3'-untranslated region (UTR). All three genotypes (LL, LS, and SS) were found in the Hanwoo steer population. The association analysis showed significant associations between genotypes and several carcass traits, including traits related to intramuscular fat content, such as meat quality, marbling score, and backfat thickness (p<0.05). Animals harboring the SS genotype showed not only higher levels of intramuscular fat content but also lower levels of backfat thickness than animals harboring the LL and LS genotypes. On the other hand, no significant associations were found between the GALM genotypes and carcass weight, eye muscle area, meat color, or fat color (p>0.05). Deleting the 14-bp segment in the 3'-UTR resulted in the modification of the secondary structure of RNA and appeared to affect gene expression by interfering with the binding ability of GALM mRNA with RNA-binding proteins and microRNAs. These results suggest that the 14-bp InDel polymorphism in the 3'-UTR region of the GALM gene affects cattle growth traits and carcass quality through galactose metabolism-mediated fat accumulation in muscle and backfat tissues.

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.604-610
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• 2001

Quality characteristics of Jook made of imported rice(Thai and Chinese rice, harvested in 1998) and domestic rice(Chuchung byeo, harvested in 1998 and 1997) were examined. After cooking, Thai rice granules in Jook gained more weight than other rices and had a higher degree of swelling(p<0.05). The hardness of Thai rice granules in Jook was the highest and the adhesiveness of that was the lowest(p<0.05). Thai rice granules in Jook had high cohesiveness, chewiness and gumminess. Results showed that Thai rice has improper characteristics for making Jook which must be swallowed easily. In Thai rice, the time needed for the liquid pan of Jook to flow was shortest with values of 4.33s(60$\^{C}$) and 4.97s(40$\^{C}$) and spreadability of Jook was highest with value of 7.37cm(p＜0.05). It showed that Jook made of Thai rice had nonsticky properties. Lightness of Jook made of Thai rice had the highest value of 66.3(p<0.05) and yellowness of Jook made of imported rice were higher than those made of domestic rices. Yields of reducing sugar by $\beta$-amylase reaction was highest in Jook made of Korean rice harvested in 1998 and lowest in Jook made of Thai rice(p＜0.05). It showed That gelatinization of Korean rice harvested in 1998 was highest and that of Thai rice retarded. In sensory tests, Jook made of Korean rice harvested in 1997 had the highest acceptability and that made of Thai rice showed the lowest acceptability due to its strong off odor, low consistency and low smoothness in the mouth(p＜0.05) There were no significant differences between the Jook made of Korean rice harvested in 1998 and that of Chinese rice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1808-1815
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• 2016

In this study, quality characteristics of three different kinds of Gat Kimchi, added with Cheonnyuncho fruit (C-fruit) water extract, Cheonnyuncho cladodes (C-cladodes) water extract, and without Cheonnyuncho water extract (control group), were investigated during storage for 80 days at $5{\pm}1^{\circ}C$. In terms of mineral content of Gat Kimchi, C-fruit group showed higher calcium and zinc contents than the control group, whereas Cheonnyuncho groups showed higher iron content, and C-cladodes showed higher potassium content than the control group. The pH was mostly higher in Cheonnyuncho groups than in the control group until 40 days of storage, whereas the pH of the C-cladodes group significantly decreased after 60 days. On the other hand, titratable acidity showed the reverse tendency during storage. Hunter's color L, a, and b values all increased during the storage period. The hardness value was significantly higher in Cheonnyuncho groups than in the control group after 40 days of storage, and hardness value of the C-fruit group was significantly higher than those of the other groups after 80 days of storage. In terms of sensory evaluation, there was no significant difference between the control group and Cheonnyuncho group during fermentation. As a result, the study suggests that addition of C-fruit extracts increase nutrition and function of Gat Kimchi during storage.

• Korean Journal of Poultry Science
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• v.36 no.4
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• pp.351-356
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• 2009

This work was carried out to investigate the effects of CDDGS (corn distillers dried grains with solubles) colors and phytase levels on the amino acid digestibility of broilers for 7 days. One hundred eight Ross broilers were used in 9 treatment groups with a $3\;{\times}\;3$ factorial design as three colors of DDGSs (DDGS1, DDGS2, and DDGS3) in combination with phytase (0, 500, and 1,000 FTU/kg). The $L^*$ values of DDGS1, DDGS2, and DDGS3 were 55.2, 39.8, and 28.3; the $a^*$ values, 8.8, 7.5, and 6.1; and the $b^*$ values, 41.3, 27.1, and 15.4, respectively. The ileal digestibility of amino acids was decreased as DDGS color was dark, and increased as additive phytase level was increased in the diet. Average digestibilities of essential amino acids were 67.6~80.0%, and those of nonessential amino acids 67.4~77.3. Amino acid digestibility was low in the dark DDGS with no phytase in the diet.

• The Journal of Korean Academy of Prosthodontics
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• v.47 no.1
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• pp.53-60
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• 2009

Statement of problem: At present, as the esthetic demands are on the increase, there are many ongoing studies for tooth-colored post and cores. Most of them are about fiber post and prefabricated zirconia post, but few about one-piece milled zirconia post and core using CAD/CAM (computer-aided design/computer-aided manufacturing) technique. Purpose: The objective of this study was to compare microleakage of endodontically treated teeth restored with three different tooth-colored post and cores. Material and methods: Extracted 27 human maxillary incisors were cut at the cementoenamel junction, and the teeth were endodontically treated. Teeth were divided into 3 groups (n=9); restored with fiber post and resin core, prefabricated zirconia post and heat-pressed ceramic core, and CAD/CAM milled zirconia post and core. After the preparation of post space, each post was cemented with dual-polymerized resin cement (Variolink II). Teeth were thermocycled for 1000 cycles between $5-55^{\circ}C$ and dyed in 2% methylene blue at $37^{\circ}C$ for 24 hours. Teeth were sectioned (bucco-lingual), kept the record of microleakage and then image-analyzed using a microscope and computer program. The data were analyzed by one-way ANOVA and Scheffe's multiple range test (${\alpha}=0.05$). Results: All groups showed microleakage and there were no significant differences among the groups (P>.05). Prefabricated zirconia post and heat-pressed ceramic core showed more leakage in dye penetration at the post-tooth margin, but there was little microleakage at the end of the post. Fiber post and resin core group and CAD/CAM milled zirconia post and core group indicated similar microleakage score in each stage. Conclusion: Prefabricated zirconia post and heat-pressed ceramic core group demonstrated better resistance to leakage, and fiber post and resin core group and CAD/CAM milled zirconia post and core group showed the similar patterns. The ANOVA test didn't indicate significant differences in microleakage among test groups. (P>.05)

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.216-224
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• 2002

Persimmon powder (PW), which was prepared by pulverizing freeze-dried persimmon with peels, was added to Maejakgwa up to 25% of wheat flour. Maejakgwa samples were prepared by the central composit experimental design for three independent variables: amount of PW, frying time, and frying temperature. The color of Maejakgwa was influenced more by the frying time and temperature than the content of added PW. Crispiness and adhesiveness were highly correlated with overall preference. Although the amount of PW affected the adhesiveness, the adhesiveness could be controlled by the frying temperature and time. Frying temperature was the most effective factor on the crispness and hardness. The addition of high amount of PW obviously increased the sweetness and aftertaste. However, at the low amount of PW, frying for longer time at high temperature also increased the sweetness and aftertaste. Center sample (15% PW, frying for 4 min at 145$\^{C}$) showed the best score at the overall preference. Overall preference was improved as the sample was fried at high temperature/short time or at low temperature/long time. Maejakwa prepared with high amount of PW at 20% showed no significant difference with the center sample for overall preference as prepared by frying for 3 min at 155$\^{C}$. The optimum condition obtained by superimposing color, crispiness and overall preference was frying for 5∼6 min at 131∼140$\^{C}$.

• Korean Journal of Heritage: History & Science
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• v.51 no.4
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• pp.84-107
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• 2018

Cheommojik is a pile cloth, a type of textile whose surface is covered with short piles. The term chaedam was used during the late Joseon dynasty to refer to pile cloth rugs, while the terms yoongjeon, dantong and yangtanja were used in the early twentieth century. Various documents, newspaper articles and photographs confirm that pile cloth rugs were used by the general public as well as the royal family from the late Joseon dynasty onward, and that there were domestic manufacturers of such rugs at that time. This study investigated six pile cloth rugs that were produced after the late Joseon dynasty, five of which feature Persian knots made of cut pile, the other being made with the loop pile method. The cut pile rugs are rectangular in shape and measure between 72-98cm by 150-156cm; and they are decorated in the middle with patterns of butterfly, deer, and tiger or the ten longevity symbols, and along the edges with patterns composed of 卍 symbols. The ground warp of all six rugs are made from cotton yarn, while the ground weft is made of cotton yarn on three pieces, wool on one piece and cotton and viscose rayon. The ground weft yarn from four pieces are Z-twist yarn made with two or more S-twist cotton yarn. Four to six colors were used for the pile weft, all being natural colors except for red. Two or more S- or Z-twist yarn were twisted together in the opposite twist for the pile weft, with the thickness determining the number of threads used. Six or more weft threads were used to make the start and end points of the rug; and the ground warp ends were arranged by tying every four of them together. For the left and right edges, three or more threads were wrapped together into a round stick-like form, and the second and third inner ground warps from the edges were stitched on to the wrapped edge. For the loop pile, loops were made in the direction of the warp; the ground warp and the ground weft may have been made with cotton, the pile warp with wool yarn. An analysis of the components of three rugs was conducted to determine which types of animal hair were used for the pile weft. Despite some inconclusive results, it was revealed that goat hair and fat-tailed sheep hair were used, raising the possibility that various kinds of animal fur were used in the production of pile cloth rugs. The six rugs examined in this study are estimated to have been made between the late 1800s and the early 1900s. Although the manufacturer of the rugs cannot be confirmed, we concluded that the rugs were produced in Korea after referring to the documentation of the domestic production of pile cloth rugs during the aforementioned period and the form and placements of the patterns on the rugs.

• Journal of Marine Life Science
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• v.8 no.2
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• pp.166-177
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• 2023

The giant freshwater prawn (Macrobrachium rosenbergii) suffers economic losses in aquaculture facilities due to problems such as poor body color and carapace weakness. While this species is farmed on an animal-based diet, in the wild it consumes a detritus diet with a high proportion of plant matter. The plant matter they consume in the wild is not only a source of basic nutrients, but also carotenoids, which are responsible for body color. Korean goldenbell (Forsythia koreana) is a flowering tree widely distributed in Korea, and its leaves contain carotenoids comparable to yellow carrots. In this study, we investigated the effects of feeding Forsythia leaves to M. rosenbergii on their body color and health. The experimental diets were 100% commercial feed (control), CON, 80% commercial feed plus 20% Forsythia leaf powder, FP, and 80% commercial feed plus 20% unprocessed Forsythia leaves, FL, and each diet was fed to juvenile prawn with an average weight of 1.1 ± 0.2 g for 10 weeks. In terms of body color, the CON prawn were consistently clear ivory in color, while the FP and FL prawn changed from blue to dark brown as the days of rearing progressed. Survival and growth were not significantly different between CON and FP or FL. Histological comparison of the hepatopancreas revealed that the vacuole size of B cells, the constituent cells of the hepatopancreatic tubule, was significantly larger in FP and FL compared to CON. The vacuoles of B cells are responsible for the absorption and digestion of nutrients, suggesting that the supply of Forsythia leaves may have had a positive effect on the health of the M. rosenbergii. The above results show that the use of Forsythia leaves in the aquaculture of M. rosenbergii can be expected to improve body color and health without inhibiting growth.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.91-99
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• 2002

This study was carried out to develop a diabetic-oriented convenience flood using 7 medicinal plants (Schisandra chinensis, Coix lachryma-jobi, Dioscorea batatas, Ophipogon japonicus, Lyicium chinense, Houttuynia cordata, Polygonatum sibiricum) and chicken. Portion size was 310g, total calorie was 551.6 kcal and carbohydrate, lipid and protein were consisted of 53.0%, 20.9% and 26.1%, respectively. Calcium, zinc and iron content were 268.9mg, 5.4mg and 6.1mg, respectively. Crude fiber content was 22.9g. In sensory evaluation, the scores of taste, color, texture and overall acceptability were higher than normal diabetic meal. Hypoglycemic effect of the device meal for diabetic persons was excellent compared to that of normal diabetic meal. The above results indicate that the 7 medicinal plants can be used as functional ingredients fur diabetic-oriented convenience flood industry. Also, device meal can be used as ready-prepared food for weight control.

• The korean journal of orthodontics
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• v.30 no.2 s.79
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• pp.175-183
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• 2000

The purpose of this study was to identify the compensatory adaptation of dentoalveolar structure according to the various skeletal relation through the statistical correlation between the anteroposterior, vertical skeletal and dentoalveolar relation. For this study, the sample were consisted of 101 adult subjects (51male and 50 female, mean age; male 23.6 years, female 21.5 years) who had good occlusion with the range of normal overjet and overbite and acceptable Angle's class I molar relationship which had not been related orthodontically The results were as follows : 1. Even though acceptable normal occlusion, the range of measurements which represent anteroposterior, vertical skeletal relation and dentoalveolar relation were very wide. 2. Upper and lower incisor axis were significantly correlated with anteroposterior skeletal relation, which means the mote lingual inclination of upper anterior teeth and the more labial inclination of lower anterior teeth according to the more anterior position of mandible to the maxilla (P<0.01). 3. Upper and 1ower anterior alveolar bone height was statistically correlated with the lower anterior vertical skeletal height. 4. Upper and 1ower alveolar bone height were not correlated with anteroposterior skeletal relation (P>0.05). 5. The correlation between the incisor axis and vertical skeletal was more closely related in upper anterior teeth than the lower anterior teeth. To summarize the above results, even though acceptable normal occlusion, skeletal and dentoalveolar relation was very widely ranged, and there were close relationship between the anteroposterior skeletal relation and the inclination of upper and lower anterior teeth and between the vertical skeletal relation and upper and lower anterior alveolar bone height. These finding can be concluded as compensatory adaptation to the different skeletal relationship.