• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1492-1503
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• 2015

This study evaluated the combination effect of various freezing and thawing techniques on the quality and nutritional aspects of onions. Onions were frozen by natural air convection freezing (NCF), air blast freezing (ABF), and liquid nitrogen freezing (LNF). Onions were frozen for 76 min by NCF, 9 min by ABF, and 9 min by LNF. The freezing treatment was stopped when the core temperature reached $-12^{\circ}C$ for NCF and ABF, and $-120^{\circ}C$ for LNF. Frozen samples were thawed through natural air convection thawing, running water thawing, sonication thawing (ST), or microwave thawing. The quality and nutritional aspects of frozen-thawed onions were evaluated by measuring thawing loss, pH, texture, water content, color, and SEM image. ST was found to cause the least loss in onion sample among the tested thawing methods, whereas the freezing methods did not cause any significant loss. In our experiment, thawing is found to be a more critical technique when compared to that of freezing. There were no clear quantifications or trends of pH and water content among different freezing and thawing techniques. The highest total color difference (${\Delta}E$) was observed in the NCF sample. For morphological observation, ABF gave the smallest ice crystal size, as well as minimum cell collapse. Loss of vitamin C, free sugar, and organic acid content was lower in the ABF and ST sample, when compared to other trials. In our study, we found that combination of ABF and ST could preserve the quality and nutritional aspects of frozen-thawed onions better than other methods.

• Microbiology and Biotechnology Letters
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• v.41 no.3
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• pp.327-334
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• 2013

For the development of hardy kiwi wine, we arranged for the post-maturity of hardy kiwi fruit, treated them with calcium carbonate and a pectinase enzyme complex, investigated the resulting physicochemical properties and conducted a sensory evaluation. The period determined for creating post-maturity in the hardy kiwi fruit was determined as 5 days storage at room temperature following maturity. During this time the yield of fruit juice was increased from 22.1% to 53.5% using 0.1% (v/v) cytolase PCL5 for 2 h at room temperature. 0.1% (w/v) calcium carbonate was also added during the process of aging, for the reduction of the sour taste. The fermentation trial of the hardy kiwi wine was prepared using water (25% or 50%), sugar ($24^{\circ}brix$), 0.1% (w/v) $CaCO_3$, 0.1% (v/v) cytolase PCL5, $K_2S_2O_5$ (200 ppm), and yeast ($1.5{\times}10^7$ cell/ml). Fermentation then occurred for 2 weeks at $20^{\circ}C$. The pH value, total acidity, alcohol, and reducing sugar content of the resulting hardy kiwi wines of 25% (v/w) and 50% (v/w) water, were in a range of pH 3.4-3.7, 1.12-1.21%, 14.3-14.4%, and 15-16 g/l, respectively. Citric acid and fructose constituted the major organic acids and the free sugar of the 25% and 50% hardy kiwi wine, respectively. Volatile flavor components, including 10 kinds of esters, 8 kinds of alcohols, 5 kinds of acids, 3 kinds of others and aldehydes, were determined by GC analysis. The results of sensory evaluation demonstrated that 50% hardy kiwi wine is more palatable than 25% hardy kiwi wine.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.61 no.4
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• pp.290-296
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• 2016

Green manure has been used as alternative to chemical fertilizer. To evaluate the effect of green manure on the chemical properties of top-soil and sorghum yield, hairy vetch (Vicia villosa Roth, HV), manure barley (MB), and a mixture of hairy vetch and manure barley (HV+MB) were incorporated into the soil at a rate of $100kg-N\;N\;ha-1$ before the sorghum was transplanted. Total biomass of sorghum grown in the HV, MB, and HV+MB treatments was 13.1, 31.6, and $25.2t\;ha^{-1}$, respectively, and the nitrogen production of the treatments was 81, 74, and $145kg\;ha^{-1}$, respectively. The SPAD value of the uppermost leaf of sorghum plants grown in the soils with HV, MB, or HV+MB were very similar until heading stage; however, at maturity, the SPAD value of sorghum cultivated in the soils with HV was lower than that of sorghum in the soils with MB or HV+MB. This could be because the nitrogen release from HV was too rapid to supply nitrogen to sorghum during the later stage of grain filling. Compared with chemical fertilizers, the incorporation of green manure increased the pH, exchangeable cations ($K^+$, $Mg{^{+}^{+}}$, and $Ca{^{+}^{+}}$), and total nitrogen in soil postharvest, indicating an improvement in soil chemical properties. Total carbon content increased in soil with green manure incorporated, but decreased in the chemical fertilized soil, suggesting that sorghum cultivation using green manure may sequester carbon in soils. The yield of sorghum cultivated with green manure was not different from the yield of sorghum cultivated with chemical fertilizers. These results suggest that the mixture of hairy vetch and manure barley can be a useful chemical fertilizer alternative in sorghum cultivation.

• Journal of Embryo Transfer
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• v.18 no.2
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• pp.97-108
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• 2003

In-vitro fertilized Hanwoo embryos were biopsied for sex determination by PCR. Biopsied embryos were incubated for 1∼2 hours for the recovery. Those sexed Hanwoo embryos were transferred to 49 Hanwoo and 16 Holstein recipients from February 2000 to February 2001. Of 65 recipients, 14 cows(12 Hanwoo and 2 Holstein) delivered the same offspring as sex-determined by PCR, therefore the conception rate was 21.5%. 1. Total 65 embryos(male 35, female 30) were transferred to recipients, and 14 calves (male 6, female 8) were delivered. In comparison between sex by PCR method and sex of calves born after embryo transfer, the accuracy of sex determination was 100.0%. 2. The conception rate after transfer with biopsied embryo between Hanwoo and Holstein was 24.5% and 12.5% 3. The conception rate after transfer with biopsied embryo between fresh and frozen-thawed embryos was 23.5% and 14.3%. 4. The conception rate according to the season when embryo was transferred was 11.8, 29.4, 23.5 and 20.0% for spring, summer, autumn and winter, respectively. 5. The conception rate according to embryo quality after biopsy was 41.7, 30.0 and 0.0% for excellent, good and fair quality. 6. The conception rate according to thickness of uterine horn was 71.4, 18.9, 11.8 and 0.0% for 0, +, ++ and +++ thickness. 7. The conception rate according to the site in the uterine hem where embryo was put was 30.0, 20.0 and 10.0% for cranial, mid, and caudal part of uterine horn. 8. The conception rate according to the quality of corpus luteum ipsilateral to the uterine horn where embryos was transferred was 41.2, 14.3 and 15.4% for excellent, good and fair quality. 9. The conception rate according to the time required for embryo transfer was 18.2, 30.0, 30.0, 0.0 and 25.0% for 10, 15, 20, 25 and 30 minutes. 10. The conception rate according to parity of recipients was 26.5, 19.1, 14.3 and 0.0% for the primiparous, the 2nd parous, the 3rd parous and the 4th parous recipients. These results indicated that fresh embryos are more demanded than frozen-thawed embryos for good conception rate in embryo transfer with biopsied-sexed embryo. Also, it was indicated that we should consider embryo-recovering condition, recipient's uterine thickness, transfer site in uterine horn, quality of corpus luteum, time required for transfer and parity of recipient to achieve good conception rate in ET with biopsied-sexed embryos.

• Applied Biological Chemistry
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• v.43 no.2
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• pp.86-94
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• 2000

In order to develop the enzymatic hydrolysis system concerned with taste and flavor, strains having the high hydrolyzing activity on the soy protein were selected from some traditional Mejus. Two molds and one bacterium producing enzymes which were different in character of hydrolysis were isolated and identified. Leucine and azodye enzyme activities of both M4 and M5 were relatively high among in the isolated molds. And, leucine enzyme activity of B16 was the lowest in the isolated bacteria. These strains were isolated as microorganisms having a dissimilar hydrolysis pattern on the soy protein by enzymatic reactions. Mold M4 on the culture solid media was mycelium colors of white and its sclerotia colors were changed from white to black. According to the result of slide culture, radial conidial head, subclavate vesicle, conidia of subglobose, stipes of uncolored with smooth walls and metula and phialides were existed. Because M4 was taxonomically similar to the characteristics of Aspergillus oryzae (ahlburg) species, M4 was identified and named as Aspergillus oryzae M4.Mold M5 showed white and black mycelium on the MEA medium. Mold M5 colony exhibited grayish-green color and have long(7 mm) sporangiophores at slide culture. Sporangia became brownish-gray and the wall of larger sporangia was broken to form small collars, and smaller sporangia were fomed continually from large basal membrane. Columella is globose and hyaline, and sporangiospores are ellipsoidal of small diameter$(80\;{\mu}m)$. Because M5 was taxonomically similar to the Mucor circinelloides of zygomycetes, M5 was was identified and named as Mucor circinelloides M5. Bacteria B16 colony was opaque white, circular and lobate, and had rod shaped endospore. B16 was found positive in stain, catalase, ${\beta}-glucosidse$ and V-P tests. B16 was found to utilize D-fructose, ${\alpha}-D-glucose$, maltose, D-mannose, D-raffinose, stachyose and sucrose. By the morphological and physiological results, the characteristics of B16 was thought to correspond to that of Bacillus megaterium. However, fatty acid composition was similar to Paenibacillus marcerans, requiring further study for the definite identification. Accordingly, Bacteria B16 was provisionally classified and named as Bacillus megaterium B16.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.721-730
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• 2005

Effects of levels of Bomboo Vinegar Liquids(BVL) on growth performance, serum profile and meat quality in employing 90 pigs were investigated. Ninety pigs were allocated into 3 groups and fed by dietary levels of BVL 0(control), 2.0 and 4.0% were included in experimental diets of each of the groups. Concentrated diet was supplemented with 2.0 and 4.0% BVL. The results showed that the daily weight gains and the feed conversion increased significantly(p<0.05) in 2.0% BVL and the feed intake increased slightly. The glucose and the cholesterol contents at the serum decreased significantly(p<0.05) in 2.0 and 4.0% BVL. On the other hand the total protein concentration and the blood urea nitrogen(BUN) increased significantly(p<0.05) in 4.0% BVL. The carcass weight increased significantly(p<0.05) in 4.0% BVL, and back fat thickness had decreased significantly(p<0.05) in 2.0 and 4.0% BVL. The carcass grade tended to increase in 2.0 and 4.0% BVL. The total fat content of loin tended to increase in 2.0 and 4.0% BVL while the cholesterol content decreased significantly(p<0.05). The pH had lower slightly in 2.0 and 4.0% BVL, the lightness and the yellowness of the meat color had higher significantly(p<0.05) while the redness decreased. Shear force values had lower significantly(p<0.05) in 2.0 and 4.0% BVL. For the fatty acid composition, the saturated fatty acids decreased significantly(p<0.05) in 2.0 and 4.0% BVL while unsaturated fatty acids(oleic acid and linoleic acid) increased significantly(p<0.05). For the sensory evaluation, 2.0 and 4.0% BVL had a significant(p<0.05) effect of diminishing the odor and improving the appearance. The taste was also significantly(p<0.05) improved. In conclusion the 2.0% BVL had a positive effect on the feeding performance, the carcass grade and the meat quality characteristics therefore 2.0% BVL is the appropriate supplemental levels of BVL for finishing pigs.

• Applied Biological Chemistry
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• v.16 no.2
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• pp.85-93
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• 1973

These experiments were carried out to study influences of the kind of yeasts and of brewing condition on fermentation of Takjoo mash. The results obtained were as follows: 1. Kind of yeasts and the number of yeasts in mash. When the first stage mash was fermented at $20^{\circ}C$ for $1.5{\sim}2.5$ days and at $25^{\circ}C$, $30^{\circ}C$ for $1{\sim}2days$, in the second stage mash that was fermented at high temperature, the number of yeasts was less as compared with the case of fermentation at low temperature, but the living yeasts number of Takjoo yeast strain Dm-1 was more than those of sake yeast, strain No. 7. 2. Kind of yeasts and composition of ripened mash. 1) In the secondstage mash that was fermented at high temperature($30{\sim}35^{\circ}C$), alcohol percentage of ripened mash using the selected Takjoo yeasts (strains: Dm-1, Y-1) was remarkably higher than the case of another yeasts (strains: No.7, No.6, No. 396, No. 1). 2) Acidity of mash had a little differences between strain Dm-1 and strain No. 7. 3) In the second stage mash that was fermented at high temperature ($30{\sim}35^{\circ}C$), the amount of Formol-N using strain Dm-1 was remarkably less than strain No.7. 3. Brewing condition and alcohol percentage of mash. 1) The fit amount of wheat bran Kuk addition per material was 3 percentage and it was adequate to use the mixture of wheat flour Kuk 20 percentage and wheat bran Kuk 1-2 percentage. 2) Though brewing concentration of the first stage mash was duiluted by twice of general brewing concentration, the yeast reproduction was normal. 3) In addition of wheat flour $80{\sim}140g$ per 180ml water, alcohol percentage of the mash increased almost propotionally according to the increase of the amount of wheat flour. 4) It was recognized that three stage brewing was superior in method to two stage brewing at present.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.36 no.5
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• pp.394-406
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• 1991

It was proved that cold tolerance of rice plants at the young microspore stage was affected by water temperature and nitrogen application from the spikelet differentiation stage to the young microspore stage, and this mechanism could be explained in the point of view of pollen developmental physiology. The cold tolerance of rice plants at the young microspore stage was severely affected by water temperature (Previous water temperature) and nitrogen application(Previous nitrogen application) from the spikelet differentiation stage to the spikelet differentiation stage. Although the duration is only 10 days or so from the spikelet differentiation stage to the young microspore stage, these days are very important period to confirm the cold tolerance of rice plants at the young microspore stage. The higher previous water temperature up to $25^{\circ}C$ and the deeper previous water depth up to 10cm caused the more cold tolerance of rice plants. Water irrigation of 10cm before the cretical stage showed lower cool injury than that of water irrigation of 20cm during the critical stage. The preventive effect of cool injury by combined treatment of the deep water irrigation before and during the critical stage was not additive but synergistic. The cold tolerance of rice plants grown in previous heavy nitrogen level was rapidly decreased when nitrogen content of leaf blade at the young microspore stage was excessive over the critical nitrogen level. Nitrogen content of leaf blade at the changing point of cold tolerance was estimated as about 3.5% for Japonica cultivars and about 2.5% for Indica x Japonica cultuvars. It is considered that these critical nitrogen contents of leaf blade can be used as a index of the safe critical nitrogen level for the preventive practices to cool injury. It was summarized that increase of engorged pollens per anther by high previous water temperature resulted from the increase of number of differentiated microspores per anther, otherwise, the increase of engorged pollens by the decrease of previous nitrogen level was caused by the decrease of the number of aborted microspores per anther.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.207-215
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• 2012

Six different mashing types ((A) $koji$+purified enzyme, (B) $koji$+crude enzyme, (C) $koji$+$nuruk$, (D) $koji$+purified enzyme+$nuruk$, (E) $koji$+crude enzyme+$nuruk$, (F) purified enzyme+$nuruk$) had been established, according to fermentation agents and a mixing rate of rice $makgeolli$, in this study. The alcohol content was the highest in the mashing type (C), which was 13.6%, followed by (D) 13.5%, (A) 13.1%, (B) 12.9%, (E) 12.7% and (F) 12.1%. The reducing sugar content of (A) was the highest with 401.6 mg% and those of (B), (C), (D) and (F) were between 337.3- 380.9 mg%. The alcohol components were found and tended to increase during the fermentation. The oligo-saccharides content was the highest in (D) with 1251.3 mg%, which was followed by (E) 1,219.2 mg%, (C) 1,141.4 mg%, (A) 1,049.9 mg% and 973.8 mg% in (B). The total free amino acid was highest in (B) with 781.4 mg% and followed by (C) 703.2 mg%, (D) 702.6 mg%, (E) 678.7 mg%, (A) 630.4 mg% and (F) 328.7 mg% in order. There were 16 different types of volatile flavor components, in the mashing types (A) and (B), in addition to 15 different types of those in type (C), as well as 14 different types of those in (D), (E) and (F). There were significant differences in the overall preference between the type (A) and (C).

• Korean Chemical Engineering Research
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• v.43 no.1
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• pp.146-152
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• 2005

The activated carbon was produced from Sancheong bamboo by carbon dioxide gas activation methods. The carbonization of raw material was conducted at $900^{\circ}C$, and $CO_2$ activation reactions were conducted under various conditions: activation temperatures of $750-900^{\circ}C$, flow rates of carbon dioxide $5-30cm^3/g-char{\cdot}min$, and activation time of 2-5 h. The yield, adsorption capacity of iodine and methylene blue, specific surface area and pore size distribution of the prepared activated carbons were measured. The adsorption capacity of iodine (680.8-1450.1 mg/g) and methylene blue (23.5-220 mg/g) increased with increasing activation temperature and activation time. The adsorption capacity of iodine and methylene blue increased with the $CO_2$ gas quantity in the range of $5-18.9cm^3/g-char{\cdot}min$. But those decreased over those range due to the pore shrinkage. The specific volume of the mesopore and macropore of bamboo activated carbon were $0.65-0.91cm^3/g$. Because of this large specific volume, it can be used to the biological activated carbon process. Bamboo activated carbon phisically adsorbed the $CO_2$ of maximum 106 mg/g-A.C in the condition of 90% $CO_2$ and adsorption temperature of $20^{\circ}C$. The $CO_2$ adsorption ability of bamboo activated carbon was not changed in the 5 cyclic test of desorption and adsorption.