• The Journal of the Petrological Society of Korea
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• v.15 no.1 s.43
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• pp.25-38
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• 2006

Metamophic rocks of Samcheog area, northeastern Yeongnam massif, was studied petrochemically. This area includes Precambrian Hosanri Formation (schists and gneisses) and granitoid (Icheon granitic gneiss, leucocratic granite and Hongjesa granite), Cambrian sedimentary rocks, and Cretaceous sedimentary and acidic volcanic rocks. Hosanri formation is composed of quartz+plagioclase+K-feldspar+biotite+muscovite+granet${\pm}$cordierite${\pm}$sillimanite. Mineral assemblage of biotite granitic gneiss, which is massive granodioritic rock with weak foliation, is similar to Hosanri formation. According to mineral assemblages, metamorphic rocks of studied area can be divided into two metamorphic zones (garnet and sillimanite zones). From Icheonri area, major, trace and rare earth element data of biotite granitic gneiss and luecocratic granite suggest that source rock is politic rocks of Hosanri formation and source magma was formed by anatexis and experienced fractionation of plagioclase. Trace element diagram show collisional environment such as syn-collisional, volcanic arc granite. Orientation of faults in study area have three maximum concentrations, $N54^{\circ}\;W/77^{\circ}\;SW,\;N49^{\circ}\;W/81^{\circ}\;NE\;and\;N10^{\circ}\;W/38^{\circ}\;NE$. Structure analysis suggests that faults in study area ware formed by uplift and compression. Faulting age is guessed after Tertiary because some shear joints is developed in dikes to intrusive Cretaceous acidic volcanic rock. Hosanri formation and Icheon granitic gneiss had experienced similar deformation history because they have maximum concentration to foliations, $N89^{\circ}\;E/55^{\circ}\;SE\;and\;N80^{\circ}\;E/45^{\circ}\;SE$, respectively.

• Parasites, Hosts and Diseases
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• v.22 no.2
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• pp.171-180
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• 1984

In order to provide some clues for differential diagnosis of trematode infections in fecal examination, the comparative morphology of eggs of 5 kinds of heterophyid flukes (Metagonimus yokogawai, Heterophyes heterophyes nocens, Heterophyopsis continua, Stellantchasmus falcatus and Pygidiopsis summa) and Clonorchis sinensis was studied. The eggs were obtained from distal portion of uteri of worms which were recovered from men after treatment. The characteristic shape and appearance of each kind of eggs were observed in detail under light microscope, and their length and width measured and compared one another. The results are as follows: 1. Eggs of C. sinensis are elongated ovoidal in shape with attenuated anterior end, 25.3~33. 2 (28. 3 in average) ${\mu}m$ long and 14.2~17.4(5.9) ${\mu}m$ wide with length/width ratio of 1.60~2.00 (1.78). They differ from all heterophyid eggs in that they have prominent wrinkling (muskmelon pattern) at their shell surface. 2. P. summa eggs are ovoid to pyriform in shape and characterized by the smallest size of all kinds examined, 19.8~22.9 (21.6) ${\mu}m$ long and 11.1~13.4 (12.1) ${\mu}m$ wide and the ratio 1.63~1.99 (1.78). 3. Eggs of S. falcatus are elongated ovoidal and most slender form, 25.3~29.2 (27.2) ${\mu}m$ long and 11.1~13.4 (12.5) ${\mu}m$ wide with the ratio of 2.00~2.57 (2.17). 4. Eggs of M. yokogawai are ellipsoid to elliptical in shape with round both ends, 26.9~31.6 (28.5) ${\mu}m$ long and 14.2~18.2 (16.8)${\mu}m$ wide with the ratio of 1.48~2.11 (1.70). 5. H. continua eggs are oval in shape, sometimes similar to M. yokogawai or H. h. nocen$ eggs, however, the relative breadth is broadest among all kinds, with maximum width at posterior half portion. They are 23.7~27.7 (25.0) ${\mu}m$ long, 15.8~18.9 (16.4) ${\mu}m$ wide with the ratio of 1. 33~1.75 (1.53). 6. Eggs of H. h. nocens are ellipsoid to ovoid in shape but sometimes more slender than M. yokogawai and have slightly pointed both ends. They are 23.7~29.2 (25.7) p.m long, 14.2~15.8 (15.4) ${\mu}m$ wide, and the ratio 1.50~2.06 (1.67). From the results, it is concluded that eggs, of 5 kinds of heterophyids and C. sinensis can be morphologically differentiated one another, however, careful observation and measurement on sufficient number of eggs are needed.

• Journal of the Korean Wood Science and Technology
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• v.8 no.1
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• pp.13-21
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• 1980

This experiment was carried out to investigate the effect of heating periods on the physical and mechanical properties of maple (Acer mono Max.) by oven heating and heating in water at 100$^{\circ}C$ for 0, 2, 4, and 6 days respectively. The results obtained are summarized as follows: 1. The green volume specific gravity due to oven heating decreased from 6 days of exposure, and that, due to heating in water decreased from 4 days of exposure. 2. The radial shrinkage due to oven heating decreased from 2 days of exposure, but that due to heating in water increased from 6 days of exposure. The tangential shrinkage due to oven heating decreased from 2 days of exposure, but that due to heating in water increased from 2 days of exposure. 3. The amount of water absorption due to oven heating decreased from 2 days of exposure, but that due to heating in water increased from 4 days of exposure. 4. The compressive strength pararelled to grain due to oven heating increased till 4 days of exposure but decreased from 6 days, and that due to heating in water decreased from 2 days of exposure. 5. The shearing strength pararelled to grain due to oven heating increased till 2 days of exposure, but decreased from 4 days of exposure, and that due to heating in water decreased from 4 days of exposure. 6. The bending strength due to oven heating increased till 4 days of exposure but decreased from 6 days, and that due to heating in water decreased from 6 days of exposure. The impact bending absorbed energy due to oven heating decreased from 4 days of exposure, and that due to hearing in water decreased from 2 days of exposure.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.850-856
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• 2013

This study was conducted to determine the effects of physical treatments for quality of wet noodles. Noodles were being tried with a microwave (for 1 min), an autoclave (for 30 or 50 min), and both autoclave and microwave (for 30/1 min or 50/1 min). The results showed that the pH levels were slightly decreased after treatments of autoclave and autoclave/microwave. The moisture contents were considerably decreased as compared to the control except autoclave (50 min). After all treatments, the lightness was decreased in all samples, but, redness was increased (except microwave) and the yellowness was increased after autoclave (50 min) and autoclave/microwave (50/1 min). Texture was increased as compared to the control except microwave. In the sensory evaluation, the noodles treated with microwave, autoclave (50 min), and autoclave/ microwave (50/1 min) showed a high score in overall preference. From these results, both the autoclave and microwave methods can be applied to the wet noodles without diminishing its quality to a great extent.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.430-435
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• 2005

Current study was conducted to investigate the effect of organic selenium supplementation originated from mushroom culture medium on meat quality of Hanwoo sleets. The result showed that organic selenium supplementation of 0.9 ppm (DM based ratio) for 2 (T1), 4 (T2) and 6 (T3) months had no effect on moisture content in longissimus muscle, with 63 to $66\%$ compared to non-supplemented control group Similarly, intramuscular fat content ranged from 11.7 to $16.4\%$ did not differ between the treatment groups (p>0.05). T3 group showed the highest protein content with $20.8\%$ while T2 group had the lowest content with $19.2\%$ The data indicated that organic selenium supplementation to the experimental concentration had indictable effect on proximate composition The treatments similarly had no influence on physical and biological characteristics of longissimus muscle, where cooking loss and shear force ranged from 20 to $21\%$ and from 3.6 to 4.4kg, respectively. On the other hand, muscle pH at 24 h postmortem showed 5.52, 5.57, 5.50, 5.50 for control, T1, T2 and T3, respectively, indicating that the longer feeding period resulted in the lower ultimate un A similar trend was observed from water-holding capacity (63.8, 64.4 and $64.2\%$ for T1, T2 and T3, respectively) which was significantly higher than con01 group of $59.5\%$ For sensory evaluation, juiciness did not differ between the treatment groups, but n and n (5.30 and 5.28, respectively) showed significantly tender mat Particularly, T2 group received significantly higher flavor score among the treatment groups including controls. The data indicated that organic selenium supplementation to the experimental concentration had no effect on beef quality, but the treatment effect on anti-oxidation function is remained for further studies.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.442-448
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• 2005

This study was carried out to evaluate the quality characteristics of the vacuum packed pre-aged venison with seasoning during chilled storage. The ham of deer were cut to cube and two seasonings such as red pepper sauce (T1) or soy sauce (T2) were seasoned by the proportions or meat to seasonings (1:1), respectively. The seasoned venison was aging by fill into plastic box at $0\pm1^{\circ}C$ for 10 days. And then, the aged meat from each pack was vacuum-packaged and stored at $0\pm1^{\circ}C$ for up to 28 days. pH were significantly decreased with storage periods in all treatments (p<0.05). Salinity $(\%)$ were no significant differences in T1 during the whole storage, but T2 had significantly high content $(1.33\%)$ at the storage days of 28 (p<0.05). Saccarinity $(\%)$ of T1 were significantly higher than that of T2 during the whole storage periods (p<0.05). As storage time extended the value of $L^*$ and $b^*$ in T1 were increased and those values decreased in T2. $a^*$ and shear force $(g/cm^2)$ or T1 and T2 were increased as the storage period passed In the result of sensory evaluation. all treatment had relatively high score $(T1\;6.75\~T2\;7.00)$ in overall acceptability during the storage period of 28 days. In conclusion, this study suggest that vacuum packed pre-aged venison with seasoning may be useful for new deer meat menu.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.411-417
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• 2006

This study was conducted to evaluate the physicochemical properties of pork loin marinated with a solution of Nan and sodium tripolyphosphate, and the sensory attributes of tomato sauce-stewed products using marinated loin. Pork loin samples were cut $(3{\times}3{\times}2cm)$ and assigned to 3 treatment groups [C; unmarinated control (100% distilled water), T1; 10% sodium chloride, T2; 10% sodium chloride + 3% sodium tripolyphosphate]. Samples were marinated for 24hr at $5^{\circ}C$. The uptake of marinade in the treatment groups was significantly greater (p<0.05) than that of C, however no significant difference between the two treatments was observed. Cooking losses were highest (p<0.05) for T1, while lowest (p<0.05) for T2. All marinated loins had a significantly higher (p<0.05) yield than the control. The pH of the marinade solution ranged from 7.00 for T1 to 8.47 for T2. The two marinated loins had a significantly higher (p<0.05) $pH_{24}$ than the control. The water holding capacity (WHC) was highest for T2, and lowest for T1. CIE $L^*,\;a^*,\;b^*$ tended to be slightly higher in the control than either treatment group. The shear force value $(kg/cm^2)$ of yaw meat did not differ between the control and marinated muscle samples. However, cooked meat had a significantly lower (p<0.05) shear force value in T2 than C and T1. Hardness values were significantly lower (p<0.05) for both treatments compared with the control. There were no differences in texture profile, except hardness, between the control and the two treatments. Regarding the sensory evaluation of tomato sauce-stewed products manufactured with marinated pork loin, the treatment groups scored marginally well in tenderness, juiciness and overall acceptability, while the flavor score of the control was significantly higher than those of T1 and T2.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.469-476
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• 2011

This study was conducted to evaluate the functional effects of adding oyster shell powder on the quality properties and storage stability of emulsion-type pork sausages to substitute phosphates as a curing agent. Seven treatments were prepared: T1 (Control), T2 (0.3% STPP), T3 (1.5% NaCl), T4 (1.5% NaCl + 0.5% whey protein), T5 (1.5% NaCl + 0.5% whey protein + 0.15% oyster shell powder), T6 (1.5% NaCl + 0.5% whey protein + 0.3% oyster shell powder), and T7 (1.5% NaCl + 0.5% whey protein + 0.5% oyster shell powder). Significant differences were observed for ash in the proximal analysis. Adding 0.5% oyster shell powder significantly increased pH values when compared to the other treatments. Pork sausages with 0.3% oyster shell powder had significantly improved water holding capacity and cooking loss. Adding oyster shell powder (0.15, 0.3, and 0.5%) resulted in significantly higher hardness, cohesiveness, springiness, and chewiness values than those in the other treatments. No significant differences were observed among treatments during 14 d of cold storage at $4^{\circ}C$.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.731-740
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• 2011

This study was conducted to evaluate a quality comparison between Chuncheon Dakgalbi made from Korean native chickens (KNC) and that made from commercial broilers. Two Korean native chickens including Woorimatdag (KNCWoori) and Hanhyup3 (KNC-Hanhyup), and two commercial broilers including grades of 18 (Broiler-18) and 13 (Broiler-13) were slaughtered at 110, 70, 38, and 31 d of ages. Chuncheon dalkalbi was prepared by mixing/dipping the meat in chili pepper sauce; it was then packed with air-packaging (Air-P) and 30% $CO_2$-MAP (0% $O_2$/30% $CO_2$/70% $N_2$), and stored at $5^{\circ}C$ for 10 d. The results showed that the KNC group had a lower pH but a higher cooking loss compared with the broiler group (p<0.05). In a texture analysis, KNC-Woori had the highest shear force value among the breeds (p<0.05). For the fatty acid composition of the thigh, the KNC-Woori contained more total saturated acids, myristic acid, palmitic acid and stearic acid, but less total unsaturated fatty acids, linoleic acid and linolenic acid than other breeds (p<0.05). Also, the n6/n3 ratios of the KNC group (19.24 and 16.77) were higher than those of the broiler group (14.02 and 14.77) (p<0.05). The total acceptability scores of Dakgalbi made from the KNC group were decreased by sensory panelists. The Dakgalbi with 30% $CO_2$-MAP delayed the protein deterioration (Volatile basic nitrogen) and lipid oxidation during storage. However, no clear evidence was observed of $CO_2$-MAP on the effect of different chicken materials. It is suggested that 30% $CO_2$-MAP instead of Air-P is used for methods for Chuncheon Dakgalbi. Furthermore, it might be unfavorable to use Korean native chickens as raw material for Chuncheon Dakgalbi from a practical quality point of view.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.284-289
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• 2007

This study was conducted to investigate the effects of copper and zinc supplementation on growth performance, nutrient digestibility, and meat and carcass characteristics in finishing pigs. A total of 72 $(Landrace{\times}Yorkshire{\times}Duroc)$ pigs (58.47 kg initial BW) were assigned to 6 treatments in a $2{\times}3$ factorial design $(Zn\;levels{\times}Cu\;levels)$. The sources of zinc and copper were Zn-methionine chelate and Cu-methionine chelate, respectively. Zinc levels used were 80 and 120 ppm and copper levels used were 10, 30 and 60 ppm. Throughout the entire experimental period, the average daily gain (ADG) and average daily feed intake (ADFI) were not significantly affected by Cu or Zn levels, or their relative levels. The G:F ratio was significantly affected by the relative levels of Cu and Zn (p<0.05), specifically at 30 ppm Cu and 120 ppm Zn. Dry matter digestibility was significantly affected by the levels of Cu (p<0.02), Zn (p<0.01) and the relative levels of each (p<0.04), in particular at 30 ppm Cu and 120 ppm Zn. Nitrogen digestibility was significantly affected by Zn levels (p<0.01) and the combination of 30 ppm Cu and 120 ppm Zn (p<0.03). The $L^*-value$, shear force, cooking loss and pH were not significantly affected by Cu levels, Zn levels or their combination. The $a^*- (p<0.04)\;and\;b^*- values (p<0.01)$ were significantly affected by Zn levels at 80 ppm. The Water hoding capacity was significantly affected by Cu and Zn in combination (p<0.01) at 10 ppm Cu and 120ppm Zn. The carcass weight, backfat thickness and carcass grade were not significantly affected by Cu levels, Zn levels or their relative levels. The carcass percentage was significantly affected by the combination (p<0.04) of 30ppm Cu and 120ppm Zn. In conclusion, dietary supplementation of Cu and Zn at 30 and 120 ppm, respectively, is effective for feed efficiency, nutrient digestibility and carcass percentage, while at the levels of Cu at 10 ppm and Zn at 120 ppm have effects on WHC.