• Journal of Embryo Transfer
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• v.19 no.2
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• pp.173-183
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• 2004

This study was carried out to examine the effects of epidermal growth factor (EGF) and the number of cumulus-oocyte complexes (COCs) on in vitro maturation (IVM) of porcine immature oocytes, and on subsequent in vitro fertilization (IVF) and development (IVD). COCs were collected from antral follicles of porcine ovaries collected from abattoir, and were maturated in modified NCSU-23 (mNCSU-23) with 10% pFF, 0.6 mM cysteine, 50 ${\mu}mM{\beta}-mercaptoethanol$, 1 mM dbcAMP, 10 IU/mL PMSG and 10 IU/mL hCG, which was supplemented with or without 10 ng/mL EGF and into which 50 or 15 COCs per droplet was put. Oocytes matured in vitro, were fertilized in vitro in modified Tris-buffered medium (mTBM) with the final motile sperm concentration of 1${\times}$105 sperm/mL, and subsequently putative embryos were developed in vitro in NCSU- 23. The results are as follows. 1.In the result of IVM, 10 ng/mL EGF supplement duplicated the percentage of C4 group of COCs(41% vs 81%). But the rate of germinal vesicle breakdown (GVBD) and of nuclear maturation were not significantly different between control and EGF supplemented, or between the number of COCs per culture droplet, and there was not a significant interaction between the two factors, either. 2. In the result of IVF, there was not significantly different between control and EGF supplemented, or between the number of COCs per culture droplet, or was not a significant interaction between the two factors, in the rate of sperm penetration, in the percentage of oocytes with male pronucleus (MPN), and in the rate of polyspermy. 3. In the result of IVD, there was not significantly different between control and EGF supplemented, or between the number of COCs per culture droplet in the percentage of cleaved oocytes. There was not significantly different between the number of COCs per culture droplet, but between control and EGF supplemented (p<0.01) in the percentage of blastocysts, the number of inner cell mass (ICM), trophectoderm (TC) and total cells. There was no significant interaction between the two factors anywhere. These results suggested that 10 ng/mL EGF supplement into mNCSU-23 for IVM was effective in the production of more as well as better blastocysts during IVD through increasing the number of cells in those.

• Current Research on Agriculture and Life Sciences
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• v.8
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• pp.45-50
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• 1990

This study was carried out ot investigate the effects of fetal calf serum (FCS) and gonadotropins supplemented to the medium on maturation and fertilization in vitro of porcine follcular oocytes. Ovaries were obtained from gilts at local slaughter-house. Oocyte-cumulus complexes were recovered by puncturing the ovarian follicles(3~5 mm in diameter). The complexes from individual ovaries were pooled in a $0.4m{\ell}$ droplet of medium covered with paraffin oil, then washed twice in fresh droplet and cultured for 36hrs in culture media according to experimental conditions. Boar epididymal spermatozoa were capacitated by preincubation for 4hrs in m-KRB medium and the preincubated spermatozoa were insemenated in the fertilization medium containing the cultured oocytes. The results obtained in this study are summarized as follows: 1. The maturation rates of oocytes cultured in m-KRB and m-KRB supplemented to 10% FCS were 82 and 37%, respectively. When PMSG, hCG. and PMSGt hcG($10Iu/m{\ell}$) were added to the media supplemented to 10% FCS, the maturation rates were 66, 58 and 68%, respectively. 2. Expansion of cumulus cells was not occured in m-KRB and m-KRB supplemented to 10% FCS. However, when PMSG, hCG and PMSG+hCG($10Iu/m{\ell}$) were added to m-KRB supplemented to 10% FCS, the expansion rates of cumulus cell layers were 92, 13 and 91%, respectively. 3. When oocytes were mltured in m-KRB, the rates of penetration and formation of male pronucle: were 93 and 7%, respectively. By adding FCS and gonadotropin to m-KRB, the penetration and formation of male pronuclei were 100 80%, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.1
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• pp.13-26
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• 1994

The present study was focused on investigation of proper processing conditions to develop physicochemical properties of extrudates using sea mustard and corn by single extruder. Response surface analysis was used to evaluate effects of extrusion variables on the quality of the extrudates. Physicochemical dependence variables of sea mustard extrudates with corn grits show a significance correlation of within $5\%$. Among the various dependence variables, the expansion ratio showed a high correlation with bulk density, break strength, water solubility index and yellowness. Bulk density correlated closely with water solubility index; break strength with water absorption index and lightness, and water absorption index with lightness. Water solubility index and lightness showed a significance correlation with yellowness of within $0.5\%$. Three dimensional graphic analysis on response surface regression was conducted with each of the dependent variables which revealed statistically significant relationship to independent variables: $15{\sim}21\%$ moisture content, $10{\sim}30\%$ sea mustard content and $95{\sim}115^{\circ}C$ die temperature. Expansion ratio decreased with increasing moisture and sea mustard content. It showed the highest value at $18\%$ moisture content, $10\%$ sea mustard content and $95^{\circ}C$ die temperature. and the lowest value was at $21\%$ moisture content, $30\%$ sea mustard content and $105^{\circ}C$ die temperature. Bulk density was highest at $21\%$ moisture content, $30\%$ sea mustard content and $105^{\circ}C$ die temperature. On the other hand, it was lowest at $18\%$ moisture content, $10\%$ sea mustard content and $95^{\circ}C$ die temperature. Break strength was highest at $18\%$ moisture content, $10\%$ sea mustard content and $115^{\circ}C$ die temperature, but lowest at $21\%$ moisture content, $30\%$ sea mustard content and $105^{\circ}C$ die temperature. Water solubility index increased in the range of $43.9{\sim}54.8\%$ as the moisture content increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.921-927
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• 2015

The aim of this study was to investigate the effect of die temperature and repeated extrusion on physical properties of extruded white ginseng (EWG). The die temperature was adjusted to 100, 120, and $140^{\circ}C$, and extrusion was repeated under the same conditions with their corresponding samples. Specific mechanical energy input decreased as die temperature increased during extrusions. The secondary extruded white ginseng (SEWG) at a die temperature of $120^{\circ}C$ showed a higher expansion index than other extrudates. Elevation of both die temperature and repeated extrusion increased the specific length of extrudates. The highest apparent elastic modulus, breaking strength, and water solubility index obtained from SEWG at a die temperature of $100^{\circ}C$ were $7.53{\times}10^8N/m^2$, $7.49{\times}10^5N/m^2$, and 39.02%, respectively. When die temperature increased, water absorption index (WAI) decreased. The WAI of SEWG was higher than that of EWG. In conclusion, repeated extrusion affected physical properties of white ginseng and could be applied to produce improved quality of ginseng products.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.428-435
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• 2015

This study was conducted to investigate the quality characteristics of instant gruel containing ear mushroom and black rice with the goal of improving the added value and increasing the consumption of ear mushroom. To make ear mushroom instant gruel using the puffing technique, the proportion of white rice to black rice and the amounts of dried ear mushroom added ranged from 75~100% : 25~0% and 0~4%, respectively. Based on rapid visco analysis (RVA) of gruel powder, peak viscosity, holding strength, final viscosity and set back increased as we increased the proportion of dried ear mushroom and decreased that of black rice. The gruel made of 80% white rice : 20% black rice and 3% dried ear mushroom contained $18.53{\mu}g/100g$ vitamin $D_2$, 3.73 g/100 g dietary fiber and is therefore expected to improve bone health and bowel movement. Also, the DPPH free radical scavenging activity for this gruel was 56.7%, which indicates high antioxidant activity. In contrast, using 100% white rice or 75% white rice : 25% black rice adversely affected the taste and flavor of the gruel.

• Applied Biological Chemistry
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• v.27 no.2
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• pp.79-85
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• 1984

The physicochemical properties of starch isolated from two kinds of waxy barley were investigated. The average diameters of starch granules of Changyoung and Smire were 13.6 and 16.6 microns, respectively, and most of starch granules were round shape. X-ray diffraction patterns of two samples were A-types and amylose contents of two waxy barley starches were 4%, blue values and alkali numbers of Changyoung and Smire were 0.22 and 0.18, 5.2 and 4.0, raising powers of them were 167 and 173, respectively. The optical transmitance of 0.1% suspension of waxy barley starches increased rapidly from $51^{\circ}C\;to\;75^{\circ}C$. Amylogram data on 5% of Changyoung and Smire starch solutions showed the gelatinization temperature of 63 and $62^{\circ}C$, maximum peak hight of 920 and 900 B.U., respectively. Waxy barley starches had higher swelling powers than non waxy barley starch. The starch pastes prepared from waxy barleys retrograded much slower than that of non waxy barley.

• Culinary science and hospitality research
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• v.19 no.1
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• pp.179-188
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• 2013

This study was performed to examine the quality characteristics of goami baked yackwa. To determine the optimal amount of wheat flour for goami powder yackwa((100, 80:20, 60:40, 40:60, 20:80, 100), the measurement of weight, hardness, moisture contents, color value and sensory evaluation were carried out(yackwa dough 14g: 12mm to the height of the mold was formed, Baked conditions: $160^{\circ}C$, 20Min., Dip conditions: $60^{\circ}C$, 30Min.). As a result, weight after baked or dipped in syrup were heavier when made with 100% of wheat flour yackwa. The moisture contents and hardness were the highest in 100% goami yackwa. L-values, a-values and b-values were also the highest in 100% goami yackwa. In a sensory evaluation, the overall preference were the highest in 100% goami yackwa and 100% wheat flour yackwa. From these results, goami was shown to be possible to make high quality yackwa.

• Korean Journal of Soil Science and Fertilizer
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• v.37 no.2
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• pp.55-58
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• 2004

The objective of this study was to get information about water retention characteristics of horticultural substrates used in Korea determined by European standard method. Water retention curves were prepared at water volume (v/v, %) in relation to -10 cm, -50 cm, -100 cm water pressure head. Water retention curves showed different properties depending upon the type, the place of origin, particle size, and manufacturing processes of substrates. Peat and coir had easily available water content in the range of 30-40% and showed high water holding capacity, water buffering capacity, and aeration for plant growth. However, bark, sawdust and rice hull showed low water holding capacity about below 10%. The easily available water content of perlite and clay ball was low about 0.1-13.8%, whereas that of vermiculite and rockwool granulate was high about 25.9-52.0%. Understanding water retention characteristics of growing substrates is very important in cstablisliing optimum condition for plant growth. Further study on water retention curves for more substrates, mixture and growing media is needed.

• Journal of the Korea Organic Resources Recycling Association
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• v.10 no.4
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• pp.112-117
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• 2002

This study was conducted to induce the optimal composting conditions of pig manure mixed with sawdust and dried paper-mill sludge in the composting for production of high quality compost. Pig manure contains high water content and How C/N ratio because of comparatively high nitrogen content than sawdust and dried paper-mill sludge. Therefore the addition of dried paper-mill sludge and sawdust to the raw materials helps controlling the C/N and the water content of compost pile. The composting system used in the experiment was agitated static bed system. The physical properties of the mixed raw materials was not good at the working conditions in the early stage of composting. The temperature of compost heap reaches at $60^{\circ}C$within 5 day after starting composting in P-2 treatment mixed with pig manure and sawdust(56.6 : 43.4). Then the water content of P-2 was 58%. The pH in all treatments were slowly decreased as the composting was proceeded. Although the changes of T-C and T-N were not extended because of the short composting experiment period. Reduction rates of T-C in treatments were 5-12% without special difference. By considering the efficiency of composting in each of five treatments with pig manure the optimal water contents was about 57% level. Mixing a sawdust as a bulking agent was more positive than dried paper-mill sludge from a viewpoint of compost quality.

• Applied Biological Chemistry
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• v.28 no.1
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• pp.19-27
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• 1985

The physicochemical properties of starch isolated from Yullmoo (Coix lachrymajobi var. mayuen stapf.) and Yeomjoo (Coix lachryma-jobi L.) were investigated. The average diameters of starch granules of Yullmoo and Yeomjoo were 12.0 microns, both of all, and the shape of these starch granules were hexagon, octagon and round. X-ray diffraction patterns of two samples were A-types and amylose contents of Yullmoo and Yeomjoo starch were 0% and 23%, respectively, iodine affinities of these were 0.08% and 4.2%, respectively, blue values and alkali numbers of these were 0.13 and 0.43, 2.4 and 7.2, and raising power of these were 280 and 20, respectively. Yullmoo starch had higher swelling power than Yeomjoo starch. The increase in optical transmittance of 0.1% suspensions of Yullmoo and Yeomjoo starches occurred at $60^{\circ}C$ and continued up to $75^{\circ}C$ for Yullmoo, $85^{\circ}C$ for Yeomjoo. Amylogram data on 5% of Yullmoo and Yeomjoo starch suspensions showed that gelatinization temperatures and maximum peak heights of Yullmoo and Yeomjoo were $68.5^{\circ}C\;and\;78^{\circ}C$, 920 and 310 B.U., respectiyely. Intrinsic viscosities of Yullmoo and Yeomjoo starches were 1.49 and 1.77, respectively, and interaction coefficients of the two starches were 0.57 and 0.56, respectively The extent of retrogradation determined at $2^{\circ}C$ showed that retrogradation occurred slowly with Yullmoo starch paste tut little with Yullmoo.