• Proceedings of the Korea Society of Poultry Science Conference
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• 2000.06a
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• pp.39-46
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• 2000

타조알의 형성은 배란된 난자가 나팔관과 난백분비부, 협부, 자궁 그리고 총배설강을 통과하면서 완전한 형태의 알로 산란된다. 그리고 1 clutch size가 40$\pm$15개 정도이다. 알의 크기는 1,450g에서 200~400g의 변이가 있는 것으로 본다. 타조의 난질에는 cuticle 층이 없어서 병원균의 침입에 약하다. 그리고 알의 껍질은 2mm 정도로 두꺼우며 그주요 성분은 달걀의 껍질에서와 마찬가지로 calcium carbonate이다 타조알의수거는 수놈의 방해가 없도록 하여야 하며 bacteria나 fungi의 침입이 업도록 하여야 한다. 수거된 알은 저장하였다가 부화기의 수용능력이 되면 부화를 시작한다. 부화 전에 아를 저장할 경우 15~18$^{\circ}C$로 저장실 온도를 유지하면 7일 정도 저장이 가능하지만 7일 이상 저장할 경우 12$^{\circ}C$로 저장온도를 낮추고 이때 상대습도는 75%로 유지하는 것이 이상적이다. 부화기의 온도는 36.0~36.5$^{\circ}C$가 이상적이며 이때 이상적인 습도는 35%이하이어야 한다. 또 부화중 전란을 하여야 하는데 대개 한시간에 한번씩 74~90。로 전란 해주는 것이 바람직하다. 부화에 적당한 알은 기형적으로 크거나 작으면 부화율을 높이지 못한다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.316-320
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• 2004

본 연구는 풍속을 다양하게 적용하여 냉동 타조육을 해동시킨 뒤 육의 이화학적 상태 변화를 조사함으로써 타조육 본연의 품질을 유지할 수 있는 최적의 해동조건을 찾고자 실시하였다. 타조 신선육의 pH는 5.87로서 일반 원료육의 pH 범위인 $5.8{\sim}6.2$내에 있었고 해동속도가 빠를수록 타조육의 pH는 감소했다. 타조육의 thawing loss는 해동속도가 빨라질수록 감소했다. 해동속도에 따른 WHC는 대부분 신선육의 경우와 비슷했으나, 자연대류인 0.3027cm/h와 강제대류 중 0.6787cm/h의 경우에는 신선육보다 $4{\sim}7%$ 보수력이 낮게 나타났다. 해동온도에 따른 color의 변화는 조건별로 거의 차이가 나지 않았다. 또한 해동육의 경우 신선육에 비해 TBA 값이 큰 폭으로 상승했고, 특히 강제대류 중 해동 속도가 가장 느린 0.3261cm/h의 경우 가장 높았다. VBN 값은 해동속도에 상관없이 $12{\sim}13mg%$대였으며 동결육은 신선육보다 2.5배나 높은 값을 나타내었다.

• Journal of the korean veterinary medical association
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• v.34 no.4
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• pp.258-262
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• 1998

국제적인 무역의 자유화 및 수입 개방화에 따른 각종 동물의 수입 품목 다변화에 의해 국내 농가의 소득 증대 차원에서 타조를 수입하여 사육하고자 하는 양축가의 증가에 부응하여 농림부에서 미국산 타조류 수입위생 조건을 고시(‘97.5.19)한 후 ’98.2월말 현재까지 미국, 중국등에서 약 400여수가 수입되어 사육되고 있다. 타조를 매개로하여 사람에게 치명적으로 발생되는 크리미안-콩고 출혈열의 치료 및 예방대책등을 소개하여 사육농가 및 관련 업무 종사자의 동 질병에 대한 이해를 돕고자한다.

• KIPS Transactions on Software and Data Engineering
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• v.3 no.9
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• pp.349-354
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• 2014

Since Hadoop which is the Big-data processing platform was announced, SQL-on-Hadoop is the spotlight as the technique to analyze data using SQL on Hadoop. Tajo created by Korean programmers has recently been promoted to Top-Level-Project status by the Apache in April and has been paid attention all around world. Despite a sensible change caused by Hadoop's appearance in DW market, researches of those performance is insufficient. Thus, this study has been conducted to help choose a DW solution based on SQL-on-Hadoop as progressing the test on comparison analysis of RDBMS and Tajo. It has shown that Tajo based on Hadoop is more superior than RDBMS if it is used with accurate strategy. In addition, open-source project Tajo is expected not only to achieve improvements in technique due to active participation of many developers but also to be in charge of an important role of DW in the filed of data analysis.

• Journal of Veterinary Clinics
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• v.19 no.1
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• pp.107-109
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• 2002

An 8-month-old ostrich (Struthio camelus) which had shown lethargy died in 2-day clinical course. Gross necropsy revealed greenish gray mold grow on the wall of thickened air sacs and multiple tiny nodules on the liver. Microscopically, the granulomatous lesions of air sac membrane, lung, and liver contained numerous septate, branching fungal hyphae. The typical conidial heads of fungi were observed in inner membrane of inflammatry thickened air sacs. This case was a chronic and systemic mycotic air sacculitis and pneumonitis caused by Aspergillus fumigatus in a ostrich at a zoo.

• Korean Journal of Poultry Science
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• v.35 no.2
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• pp.191-196
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• 2008

This study was carried out to investigate the changes in carcass characteristics during slaughter process and to evaluate the physical properties of ostrich muscles. After blooding, pH of carcass was declined rapidly and showed 5.89 of final pH, whilst temperature was slightly decreased during slaughter process. Carcass of ostrich yielded 49.3%. For the comparison between muscles, m. gastrocneminus and m. iliofemoralis externus showed a significantly high pH (P<0.05). The muscle of which pH tended to be high in water holding capacity (WHC), however, m. gastrocneminus showed a significantly low WHC (P<0.05) due to low moisture content. M. obturatorius medialis showed the significantly lower shear force, whilst m. gastrocneminus was higher than other muscles (P<0.05). Therefore the results indicated that the production of high quality carcass was to reduce the time during slaughter process, and that high WHC and tenderness of ostrich meat had a potential application as a substitutional species to other animals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.241-245
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• 2002

To effectively utilize ostrich egg shell as a calcium source, various conditions for preparation of calcium lactate from ashing powder (ashed for 15 min at 90$0^{\circ}C$) were evaluated. Optimal conditions involved treatment of ashing powder with 30 mL lactic acid solution at room temperature for 15 min with a CaO : lactic acid ratio (mol/mol) of 1:2. Calcium lactate contained 39.70% calcium comparable to that (40.98%) in ostrich egg shell. Solubility of calcium lactate, 97.7%, was considerably higher than those (0.58% and 3.43%, respectively) of ostrich egg shell and ashing powder, indicating that the former can be utilized more effectively as a calcium source than the two latter.

• Journal of KIISE
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• v.43 no.7
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• pp.820-826
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• 2016

There is a growing requirement for big data processing which extracts valuable information from a large amount of data. The Hadoop system employs the MapReduce framework to process big data. However, MapReduce has limitations such as inflexible and slow data processing. To overcome these drawbacks, SQL query processing techniques known as SQL-on-Hadoop were developed. Apache Tajo, one of the SQL-on-Hadoop techniques, was developed by a Korean development group. External merge sort is one of the heavily used algorithms in Tajo for query processing. The performance of external merge sort in Tajo is influenced by two parameters, sort buffer size and fanout. In this paper, we analyzed the performance of external merge sort in Tajo with various sort buffer sizes and fanouts. In addition, we figured out that there are two major causes of differences in the performance of external merge sort: CPU cache misses which increase as the sort buffer size grows; and the number of merge passes determined by fanout.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.236-240
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• 2002

Characteristics of ostrich egg shell and optimal ashing conditions for preparation of calcium lactate were investigated. Average weight, girth, and length of ostrich egg shell with membrane (OESM) were 255.17 g, 39.50 cm, and 15.20 cm, respectively. Ostrich egg shell without membrane (OES) contained 0.35% moisture, 40.98% Ca as a maior mineral, 2.43% protein, and 235.0 mg/100 g of amino acids. Optimal ashing times for preparation of white-colored ashing powder from OES were 12 hr at $700^{\circ}C$, 80 min at 80$0^{\circ}C$, and 15 min at 90$0^{\circ}C$, respectively. These ashing conditions resulted in ashing powder with yields of 54.5~54.6% and color values of 97.26 ~97.51 for $L^{*}$, -0.30~-0.34 for $a^{*}$, and 0.63~0.98 for $b^{*}$. Ashing powders, from three different particle size ranges of OES, did not show significant differences in yield.eld.d.

• Korean Journal of Agricultural Science
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• v.29 no.1
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• pp.44-54
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• 2002

The fresh eggs of African ostrich in Korea were used in this study to investigate their interior and exterior quality characteristics. In ostrich egg shape characteristics, long and short length were measured as 15.1~16.1 cm and 12.1~13.6 cm, respectively. The egg shape index was calculated as 81.0 and the egg shell showed a more g loss white in color than that of hen egg. Calculated breaking strength of egg shell and egg shell surface based on the equation were $41.155kg/cm^3$ and $804.7cm^2$, respectively. Average egg shell thickness including egg shell membrane was 1.89 mm and there are no differences among parts of the shell. The egg shell membrane thickness was 0.10 mm showing relatively thick in equator compared with that of blunt end. The ave rage number of egg shell pores was counted as $19.7/cm^2$ showing relatively high number of egg shell pores at point end and the total number of egg shell pores in an egg was estimated as 15,241. The relative port ion of each parts based on egg weight was estimated as 25.1% for egg yolk, 58.2% for egg white, 16.7% for egg shell and the ratio of egg yolk to egg white (Y/W) was 0.43. The average diameter and the ave rage height of ostrich egg white were 19.7 cm and 13.2 mm, respectively. Calculated the H.U (Haugh Unit) was -69.7 and the pH was 8.3. In ostrich egg yolk, the diameter, the height, the egg yolk index, and it's pH were calculated as 14.4 cm, 29.4 mm, 0.20, and 6.6, respectively. And the egg yolk color showed a more thin in yellow chroma compared with that of hen egg as due to it's thicker membrane.