• Food Science and Preservation
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• v.6 no.3
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• pp.333-338
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• 1999

This studies were conducted to investigate the effects of calcium lactate and calcium acetate on the duality and shelf-life of kimchi. Kimchi was prepared by adding 0.5% mixtures of calcium lactate and calcium acetate at ratios of 04:0, 0.4:0.1, 0.3:0.2. 0.2:0.3, 0.1:0.4, 0:0.5, and fermented at 10$^{\circ}C$. The shelf-life of the kimchi by adding the mixtures of calcium lactate and calcium acetate at the ratio of 0.4:0.1, 0.3:0.2, 0.2:0.1 can be extended approximately 5 days. And, calcium contents of the kimchi tissue increased 46 to 66% against the control products. And also, demage of parenchyma cell was lower, the scores of crispness and overall taste of the kimchi treated were higher than those of the control.

• Korean Journal of Animal Reproduction
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• v.6 no.1
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• pp.31-35
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• 1982

A study of 188 lactations of Holstein cows in Gwangju area was undertaken to establish the shape of lactation curve during the period from October in 1980 to January in 1982. The Gammafunction described by Wood(1967) was fitted to the lactations observed. The results obtained in the present study were summarized as follows; 1. The lactation curve of the 188 lactations was expressed by the equation based on Wood's model (1967) as follows; Yn=24.5m0.0762e-0.0944n(R2=0.99) 2. The lactation curves by parity were represented by the equations as follows; Yn=18.81n0.1486e-0.0741n(R2=0.98)……………parity 1 Yn=26.51n0.1161e-0.1200n(R2=0.96)……………parity 2 Yn=26.95n0.2804e-0.1703n(R2=0.99)……………parity 3 Yn=27.92n0.1429e-0.1427n(R2=0.98)……………parity 4 Yn=22.61n0.1985e-0.1211n(R2=0.94)……………parity 5 3. The lactation curves by calving seasons were represented by the equationes as follows; Yn=27.05n0.0739e-0.1005n(R2=0.98)……………spring Yn=23.08n0.2040e-0.1202n(R2=0.98)……………summer Yn=26.81n0.0460e-0.1134n(R2=0.98)……………autumn Yn=23.40n0.1299e-0.1101n(R2=0.95)……………winter

• Journal of Animal Science and Technology
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• v.45 no.1
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• pp.23-32
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• 2003

Genetic parameters for growth and carcass traits were estimated on the basis of the data from 3,415 heads of Hanwoo bulls tested at Livestock Improvement Main Center. The data were divided into two groups : the first period group consisted of 1,592 heads of bulls tested in individual pens from 1986 to 1990 and the second period group consisted of 1,823 heads of bulls tested in group pens from 1991 to 1996. The testing period was from 6 to 18 months of age in the first period group and 10 to 22 months of age in the second period group. The average daily gains during 6 to 12 months and 12 to 18 months were 1.01kg and 0.77kg, respectively, in the first period group and 0.80kg and 0.95kg in the second period group, and the compensated growth appeared to have occurred in the second period group. The heritability of body weight at 12 months estimated was 0.37 during the first period and 0.47 during the second period. The heritability of body weight at 18 months was 0.29 during the first period and 0.33 during the second period. The heritability of average daily gain during 6${\sim}$12 months estimated was 0.26 for the first period and 0.33 for the second period. The heritability of average daily gain during 12${\sim}$18 months estimated was 0.11 for the first period and 0.22 for the second period. The heritabilities of body weights and average daily gains estimated tended to be higher in the second period than in the first period. The heritability of body measurements at 12 months during the first period estimated was 0.30 for withers height, 0.25 for rump height, 0.11 for thurls width and 0.13 for chest girth. The heritability of body measurments at 12 months during the second period was 0.53 for withers height, 0.44 for rump height, 0.36 for thurls width and 0.56 for chest girth. The heritabilites of withers height, rump height, thurls width and chest girth at 18 months of age were 0.40, 0.22, 0.12 and 0.21 during the first period and 0.45, 0.42, 0.42 and 0.35 during the second period, respectively. The heritability of carcass traits estimated during the first period was 0.11 for carcass weight, 0.24 for dressing percent, 0.25 for eye muscle area, 0.18 for backfat thickness and 0.21 for carcass length. The heritabilities of carcass weight, dressing percent, eye muscle area, backfat thickness, carcass length and marbling score during the second period estimated were 0.32, 0.52, 0.33, 0.51, 0.58 and 0.31, respectively. The genetic correlations between the first and second periods estimated were higher than 0.8 for chest girth at 12 months, rump height at 18 months, carcass weight and dressing percent, but were lower for other traits.

• Korean Journal of Poultry Science
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• v.17 no.2
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• pp.71-78
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• 1990

This study was conducted to estimate heritabilities and genetic correlations on egg shape index and egg qualities in Korean Native Ogol fowl. The date analysis were a total of 58,320 eggs in 450 pullets bred from 150 dams and 20 sires of korean Native Ogol fowl raised at Chungnam National University from June 18, 1987 to April 6, 1989. The results obtained are summarized as follows：1. On the egg shape index and egg qualities, the egg shape index at first egg, 300 and 500 days of age were 75.044, 74.169 and 72.601 ； the shell thickness were 0.342, 0.320 and 0.326 mm： the albumen height were 6.014, 5.161 and 4.807mm：the Haugh units were 83.903, 71.348 and 71.136, respectively. 2. The heritabilities estimates of egg shape index and egg qualifies based on the varience of sires, dams and combined components were 0.120-0.827, 0.485-0.503 and 0.232-0.872 for egg shape index at first egg, 300 days and 500 days of age： 0.197-0.819. 0.184-0.756 and 0.279-0.557 for shell thickness at first egg, 300days and 500days of age：0.202-0.678, 0.119-0.394 and 0.225-0.527 for albumen height at first egg, 300 and 500 days of age 0.108-0.669, 0.237-0.251 and 0.354-0.443 for Haugh units at first egg 300days and 500days of age. 3. The genetic correlation coefficients of egg shape index and egg qualifies were as follows; between egg shape index and shell thickness, albumen height and Haugh units were 0.596-0.909, 0.384-0.943 and 0.121-0.619：between shell thickness and albumen height. Haugh units were 0.082-0.596, -0.076-0.167：between albumen height and Haugh units were 0.374-0.964.

• Journal of Animal Science and Technology
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• v.48 no.3
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• pp.383-392
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• 2006

This study was conducted to investigate the effects of a supplemented mixture of herbs (artemisia, eucommia ulmoids and houttuynia cordata) on the growth performance, nutrient utilization, blood characteristics, microflora population and diarrhea frequency in weanling pigs. Eighty-four pigs were randomly allotted into one of the four dietary treatments, each of which had 3 replicates. Experimental diets were prepared by adding (0.0, 0.5, 1.0 and 2.0%) a mixture of artemisia, eucommia ulmoids and houttuynia cordata to a commercial feed, and were given to pigs for 42 days. Daily feed intake was significantly increased in the groups supplemented with the mixture at 1.0% group and 2.0% group. Digestibility was significantly increased in 1.0% for protein and ether extract, and in 1.0% group and 2.0% group for NFE. Total bacillus and lactobacillus sp. were significantly (p<0.05) improved in 1.0% group and 2.0% group, respectively. Glucose concentrations of serum increased significantly (p<0.05) in 0.5% group and 1.0% group, and HDL increased significantly (p<0.05) in 1.0% group and 2.0% group. Diarrhea decreased by treatments except control (p<0.05). It is concluded that pigs fed the diet supplemented with 1.0% mixture of herbs can improve daily body weight gain, feed efficiency, nutrient utilizations and diarrhea frequency in pigs.

• Journal of environmental and Sanitary engineering
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• v.11 no.3
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• pp.79-84
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• 1996

In order to determine the content of heavy metal in common salts, 35 bay salt samples, 7 refined salt samples, 7 fine salt samples, 5 bake salt samples and 5 bamboo bake salt samples were collected from old market in major cities. Heating bay salt 35 samples, it made heating bay salt of $500^{\circ}C$, /TEX>(34 samples), heating bay salt of $1000^{\circ}C$(35 samples). These were analysed for contents of lead(Pb), cadmium(Cd), iron(Fe) and zinc(Zn) by atomic absorption spectrophotometer. The results were as follows : Mean content of lead in bay salts was $0.124{\pm}0.035ppm$ refined salt was $0.130{\pm}0.019ppm$, fine salt was $0.073{\pm}0.036ppm$ bake salt was $0.097{\pm}0.023ppm$, bamboo bake salt was $0.117{\pm}0.020ppm$, heating bay salt was $0.063{\pm} 0.021ppm$ in $500^{\circ}C$, heating bay salt was $0.063{\pm}0.039ppm$ in $1000^{\circ}C$. And bay salt refined salt bamboo bake salt were not significant one another. Mean content of cadmium in bay salts was $0.031{\pm}0.008ppm$ refined salt was $0.032{\pm}0.003ppm$, fine salt was $0.037{\pm}0.005ppm$, bake salt was $0.169{\pm}0.117ppm$ bamboo bake salt was $0.079{\pm}0.052ppm$, heating bay salt of $500^{\circ}C$ was $0.030{\pm}0.029ppm$ heating bay salt of $1000^{\circ}C$ was $0.017{\pm}0.013ppm$. And bay salt refined salt, fine salt were not significant one another. Mean content of iron in bay salts was $1.025{\pm}0, 634ppm$, refined salt was $0.359{\pm}0.163ppm$ fine salt was $0.267{\pm}0.068ppm$, bake salt was $2.929{\pm}1.963ppm$, bamboo bake salt was $5.378{\pm}3.676ppm$, heating bay salt of $500^{\circ}C$ was $0.847{\pm}0.315ppm$ heating bay salt of $1000^{\circ}C$ was $0.991{\pm}0.868ppm$. And bay salt refined salt, fine salt, bake salt, bamboo bake salt were significant one another(p<0, 01). Mean content of zinc in bay salts was $0.253{\pm}0.154ppm$, refined salt was $0.263{\pm}0.091ppm$ fine salt was $0.187{\pm}0.015ppm$, bake salt was $0.166{\pm}0.034ppm$, bamboo bake salt was $0.282{\pm}0.064ppm$, heating bay salt of $500^{\circ}C$ was $0.253{\pm}0.085ppm$, heating bay salt of $1000^{\circ} C$ was $0.242{\pm}0.179ppm$. And bay salt refined salt fine salt, bake salt, bamboo bake salt were not significant one another.

• Membrane Journal
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• v.22 no.1
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• pp.8-15
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• 2012

Tubular $Ba_{0.5}Sr_{0.5}Co_{0.8}Fe_{0.2}O_{3-{\delta}}$ membranes with $La_{0.6}Sr_{0.4}Ti_{0.3}Fe_{0.7}O_{3-{\delta}}$ porous coating layer were prepared by extrusion and dip coating technique. XRD and SEM result showed the tubular membrane possessed the perovskite structure and porouscoating layer (thickness= about $2{\mu}m$) in surface. The oxygen permeation test was measured at condition of ambient air (feed side) and vacuum (permeate side) in the temperature range from 750 to $950^{\circ}C$. The oxygen permeation flux of $Ba_{0.5}Sr_{0.5}Co_{0.8}Fe_{0.2}O_{3-{\delta}}$ tubular membrane with $La_{0.6}Sr_{0.4}Ti_{0.3}Fe_{0.7}O_{3-{\delta}}$ porous coating layer reached maximum $3.2mL/min{\cdot}cm^2$ at $950^{\circ}C$ and was higher than non-coated $Ba_{0.5}Sr_{0.5}Co_{0.8}Fe_{0.2}O_{3-{\delta}}$ tubular membrane. Long-term stability test result indicated that the oxygen permeation flux was quite stable during the 11 day.

• Applied Biological Chemistry
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• v.24 no.3
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• pp.155-160
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• 1981

Residues of some organochlorine insecticides ${\alpha}-BHC$, ${\gamma}-BHC$, heptachlor and heptachlor epoxide of field soils and vegetables in Jeju island were investigated from october, 1979 to november, 1980. Residues in soil ranged in n.d-0.967 (aver.; 0.391) ppm for ${\alpha}-BHC$, n.d-0.590 (aver.; 0.218) ppm for ${\gamma}-BHC$, n.d-0.819 (aver.; 0.163) ppm for heptachlor, and n.d.-0.256 (aver.; 0.034)ppm for heptachlor epoxide. Average residue levels in cabbage were 0.002ppm for ${\alpha}-BHC$, 0.001ppm for ${\gamma}-BHC$, 0.002 ppm for heptachlor, and 0.001ppm for heptachlor epoxide. The levels of the same chemicals were 0.012ppm, 0.004ppm, 0.003ppm and 0.011ppm on carrot, and 0.014 ppm, 0.007ppm, 0.002ppm and trace on garlic, respectively.

• Journal of Food Hygiene and Safety
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• v.17 no.3
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• pp.146-151
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• 2002

The contents [average(minimum∼maximum), Unit:mg/kg] of hazardous heavy metals(Hg, Cd and Pb) were estimated from 951 fishery products in Seoul(468 fishes,373 shellfishes, 39 crustaceans and 71 others) from January to December in 2001 by Atomic Absorption Spectrometer. Hg contents showed in shellfishes [0.033(N.D.∼0.19)]>others(0.026(N.D.∼0.11)]>crustaceans[0.026(N.D.∼0.09)]>fishes[0.018(N.D.∼0.19)], Misgurnus mizolepis(0.19) and Tegillarca granosa(0.19) were the highest. Pb content were shellfishes [0.223(N.D.∼l.38)] >fishes[0.213(N.D.∼1.68)]>others[0.15(N.D.∼0.39)]>crustaceans[0.144(N.D.∼0.444)], and Misgurnus mizolepis (1.68)>Hypomesus olidus(1.44)>Tapes philippinarum(1.38)>Anguilla japonica(1.35). Also, Tegillarca granosa(1.85) was the most Cd contents among shellfishes[0.288(N.D.∼1.85)].

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.238-244
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• 2009

This survey was conducted as a surveillance program following the establishment of safety guidelines for agricultural products in Korea. Concentrations of arsenic (As), cadmium (Cd), lead (Pb), and mercury (Hg) were measured in 421 samples using a mercury analyzer or ICP-MS. The average levels of Pb in mg/kg were 0.021 for rice, 0.020 for corn, 0.028 for soybeans, 0.034 for red beans, 0.025 for sweet potatoes, 0.021 for potatoes, 0.019 for Chinese cabbage, 0.031 for spinach, 0.021 for Welsh onions, and 0.011 for radishes. The average levels of Cd in mg/kg were 0.021 for rice, 0.002 for corn, 0.020 for soybeans, 0.006 for red beans, 0.008 for sweet potatoes, 0.011 for potatoes, 0.007 for Chinese cabbage, 0.035 for spinach, 0.006 for Welsh onions, and, 0.006 for radishes. The average levels of As in mg/kg were 0.103 for rice, 0.005 for corn, 0.007 for soybeans, 0.005 for red beans, 0.005 for sweet potatoes, 0.004 for potatoes, 0.007 for Chinese cabbage, 0.015 for spinach, 0.009 for Welsh onions and, 0.006 for radishes. Finally, the average levels of Hg in ${\mu}g/kg$ were 2.3 for rice, 0.2 for corn, 0.6 for soybeans, 1.4 for red beans, 0.1 for sweet potatoes, 0.3 for potatoes, 0.5 Chinese cabbage, 2.1 for spinach, 0.5 for Welsh onions, and 0.2 for radishes. Based on the Korean public nutrition report 2005, these levels (or amounts) are calculated only at 2.6% for Pb, 8.7% for Cd, 1.2% for Hg of those presented in provisional tolerable weekly intake (PTWI) which has been established by FAO/WHO. Therefore, the levels presented here are presumed to be adequately safe.