• Proceedings of the Korean Aquaculture Society Conference
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• 2003.10a
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• pp.88-89
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• 2003

Rotifer의 먹이 생물로 이용되는 Chlorella의 대량 배양에는 농업용 비료가 널리 이용되고 있다. 그러나 농업용 비료만을 사용할 경우 f/2배지에 비해 성장이 낮은 단점이 있다. 따라서 본 연구는 농업용 비료 배지에 여러 가지 미량 성분을 첨가하여 그 성장 변화를 측정하고, 고밀도 대량 배양에 필요한 미량 원소 성분을 파악하고자 하였다. 먼저 Chlorella의 대량 배양에 이용되는 농업용 비료 배지(복합, 요소비료)에 실내 배양에 주로 이용되는 f/2배지의 trace element 성분 중 코발트(Co), 구리(Cu), 아연(Zn) 및 몰리브덴(Mo)를 f/2배지의 함량을 기준으로 각각 0.5, 1.0, 1.5 및 2.0배로 첨가하여 $25^{\circ}C$, 5,000 lux 연속조명, 15$\textperthousand$에서 배양한 결과 각 미량 원소의 첨가 함량이 높을수록 Chlorella의 성장은 높게 나타났다. 전체 실험구 중에서 아연 2.0배, 구리 2.0배를 첨가한 비료 배지에서 S.G.R.이 각각 0.3598, 0.3599의 성장을 나타내었으며, 아연과 구리 성분을 첨가한 Chlorella에서 높은 성장률을 보였다. 위의 실험에서 첨가효과가 좋은 Cu와 Zn 2.0배와 철(Fe)과 망간(Mn)을 같은 비율(0.5~2.0배)로, 다시 배양한 결과, Cu 2.0배와 Zn 2.0배는 S.G.R.이 각각 0.6283과 0.6231로 가장 높았으며, Fe 2.0배, Mn 2.0배와 1.5배에서 S.G.R이 각각 0.6210, 0.6200, 0.6183의 높은 성장률을 나타내었다. 위의 실험에서 농업용 비료에 첨가된 모든 trace element 중에서 가장 좋은 성장을 나타낸 구리(Cu) 성분의 정확한 공급 농도를 파악하기 위하여 농업용 비료에 2, 3, 4 및 5배를 첨가하여 $25^{\circ}C$, 5,000 lux, 15$\textperthousand$에서 배양한 결과, S.G.R.이 CU 함량을 3배로 첨가하였을 경우 2716$\times$$10^4$cells/$m\ell$로 가장 높은 세포 밀도를 나타내었다. 또한 5종의 trace element (Fe, Mn, Zn, Cu, Co)를 혼합하여 비료 배지(1.25배)에 첨가하여 미량 원소간의 상호 작용에 대해서 알아 본 결과, Fe와 Mn 두가지 성분만을 농업용 비료 배지에 혼합하였을 경우 세포수가 2720$\times$$10^4$cells/$m\ell$로서 높은 성장을 나타내었다. 다음으로 Fe, Mn, Zn 및 Cu 4종을 모두 혼합하여 첨가한 실험구가 2608$\times$$10^4$ cells/$m\ell$ 높은 세포 밀도를 나타내었다. 이러한 결과로서 옥외에서 농업용 비료배지에 구리(Cu, f/2배지 기준 3.0배)성분을 첨가함으로써 Chlorella의 성장을 효율적으로 향상시킬 수 있을 것으로 판단된다.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1994.04a
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• pp.177-177
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• 1994

좌제중에서 OMZ의 분해는 1차 반응적이었으며, 안정화제로서는 arginine이 가장 좋아서 arginine을 10 mg 첨가한 Witepsol H15 좌약과 PEG 4000좌약의 분해속도 상수는 각각. 3.89$\times$10-3day$^{-1}$, 8.67$\times$$10^{-3}$ day$^{-1}$이어서, arginine 비첨가 Witepsol Hl5기제 (k = 00.11 day$^{-1}$, PEG 4000기제( k = 0.48 day$^{-1}$)의 경우보다 훨씬 양호하였으며, 35$^{\circ}C$, 75%RH에서 장기보존시험 결과 Witepsol H15 좌제와 PEG 4000 기제는 각각 k = 3.63$\times$$10^{-4}$ day$^{-1}$, t190% = 291 8 days와 k = 3.69$\times$$10^{-4}$ day$^{-1}$ 및 t90% = 282.1 days이었으며, 좌제로부터 약물의 용출에 미치는 영향은 arginine의 첨가, 원료약품 입자의 미세화, 적절한 계면활성제의 첨가 그리고 지용성 기제량의 감소등으로서 이들은 약물의 용출을 증가시켰다. 실험한 좌약의 bioavailability는 경구용 캅셀이 17%, 지용성좌제 44.9%, 수용성좌제 41.0%로서 좌제가 유의성 있게 높았으며(p<0.01), 지용성좌제에 SLS나 EDTA를 첨가하였을 때에는 각각 29.7%, 32.7%로서 이들을 첨가하지 않았을 때 보다 유의성 있게 낮았다(p<0.01). 또한 직장점막 자극시험결과 부작용을 관찰할 수 없었으며 간초회통과 회피율은 수용좌제에서 28.9%, 지용성좌제에서 33.6%로 나타나서 OMZ의 투여경로는 직장좌제가 유용한 한가지 투여방법이 될 것임을 시사하였다.

• Journal of Embryo Transfer
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• v.21 no.3
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• pp.247-253
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• 2006

본 연구는 안정된 돼지 체외 성숙 난자를 얻을 목적으로 배양액의 종류 및 배양액에 EGF, ${\beta}-ME$, 호르몬 첨가가 돼지 난포란의 체외 성숙에 미치는 영향을 조사하였다. 난포란을 TCM-199, NCSU-23 및 PZM-3으로 48시간 배양했을 때 체외 성숙율은 각각 $22.1{\pm}0.70%,\;30.6{\pm}0.70%$ 및 $30.4{\pm}2.82%$였다. TCM-199로 48시간 배양했을 때 체외 성숙율은 NCSU-23 및 PZM-3 보다 약간 낮은 체외 발생율을 나타냈다. 난포란을 25 ng/ml의 EGF를 첨가한 TCM-199, NCSU-23 및 PZM-3로 48시간 배양했을 때 체외 성숙율은 각각 $46.3{\pm}2.8%,\;76.6{\pm}3.1%$ 및 $72.2{\pm}2.6%$로 나타났다. 난포란의 배양 시 배양액에 25 및 50 ng/ml의 EGF를 첨가 후 48시간 배양했을 때 첨가하지 않은 군에 비해 높은 체외 성숙율을 나타냈다(p<0.05). 난포란을 NCSU-23 및 PZM-3 배양액에 $25{\mu}M/ml$의 ${\beta}-ME$를 첨가한 후 48시간 배양했을 때 체외성숙율은 각각 $43.9{\pm}1.41%,\;41.7{\pm}l.41%,\;44.4{\pm}0.70%,\;40.6{\pm}0.70%$로 나타났다. 난포란을 $25{\mu}M/ml$의 ${\beta}-ME$를 첨가한 NCSU-23로 48시간 배양했을 때 첨가하지 않은 군에 비해 높은 체외 성숙율을 나타냈다(p<0.05). 난포란의 배양 시 NCSU-23에 PMSG, hCG, PMSG+hCG, hCG+${\beta}$-estradiol, PMSG+${\beta}$-estradiol을 첨가 후 배양하였을 때 체외 성숙율은 각각 75.6%, 77.8%, 80.0%, 86.4% 및 84.8%로서 무첨가 군(64.4%)에 비해 높게 나타났다(p<0.05).

• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.593-602
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• 2004

A feeding trial was carried out to investigate the effect of supplemental complex probiotics on performances, physio-chemica1 properties of meat and inetestinal microflora in broiler chicks. Four hundred eighty broiler chickens, one days old with mixed sexes were fed one of four diets containing 0, 0.1, 0.2 and 0.4% complex probiotics for 7 weeks. There were four replicates with thirty chicks per pen. Diet contained ME 3,100, 3,l00kcal/kg, and CP 22.0, 20.0% for starting and finishing period, respectively. Body Weight gain of chicks fed the complex probiotics tended to increase from the frist week and all complex probiotics higher than control from the 4th week. Chickens fed the diets containing 0.2% probiotics had higher(P<0.05) than those fed the other levels from the 4th week to 5th week. Feed conversion also improved significantly(P<0.05) in the supplemental 0.2% probiotics from the 4th week to 5th week. In physio-chemica1 properties of meat, carcass rate increased significantly(P<0.05) in the supplemental 0.4% probiotics compared to that of control at 7 weeks overall means and abdominal fat pad rate increased significantly(P< 0.05) in the supplemental 0.2% probiotics compared to that of control. Cooking loss decreased significantly(P<0.05) in the supplemental all probiotics. But shear force increased significantly(P<0.05) in the supplemental 0.4% probiotics. The number of ileum and cecum Lactobacillus spp. tended to increase in the supplemental complex probiotics at 7 week of age, but was not significantly different. As the result, supplemental complex probiotics increased performance and physio-chemica1 properties of meat and the number of intestinal Lactobacillus of broiler chicks.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.212-218
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• 1983

The effect of dietary calcium and magnesium on the 3-Hydroxy-3-methyl-glutaryl coenzyme A reductase (E.C. 1.1.1.34) in rabbit's liver microsomal protein was studied for a period of 4 weeks using isocalories and isonitro-genous as a basal diet. The experimental rabbits fed the following basal diets, such as crude protein 68.45%, carbohydrates 13.38%, fats 16.17% and added some sorts of calcium and magnesium, according to experimental plan making. The subject rabbits were divided into 9 feeding groups. The results are summarized as follows. Body weight gains per week of the groups fed magnesium and basal diet showed a little bit increase, but the groups fed calcium and basal diet showed a little bit decrease compare with control group. In case of serum magnesium, control group was 9.5mg% groups fed basal diet and magnesium were 8.27mg% in average, groups fed basal diet and calcium were 4.45mg% in average. In case of serum calcium, control group was 15.3mg%, groups fed basal diet and magnesium were 14.6mg% in average, groups fed basal diet and calcium were 14.1mg% in average. There was no great difference between magnesium fed groups in serum calcium. In serum triglyceride, control group was 82.8mg%, groups fed magnesium and basal diet were 60.3mg% in average, groups fed calcium and basal diet were 69.5mg% in average. The calcium fed groups were higher than the magnesium fed groups in serum triglyceride. In serum cholesterol, control group was 80mg%, groups fed magnesium and basal diet were 64.3mg% in average, groups fed calcium and basal diet were 56.3mg% in average. The calcium fed groups were lower than the magnesium fed groups in serum cholesterol. In case of the 3-Hydroxy-3-methylglutaryl coenzyme A reductase activity, control group was 0.998nmol/min/mg protein, groups fed magnesium and basal diet of HMG-CoA were 0.849nmol/min/mg in average.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.407-412
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• 2002

The purpose of this study was to investigate the oxidative stability of green tea-added mayonnaise during storage at 5, 15 and 25$\^{C}$. Mayonnaise was prepared with salad oil, egg yolk, sugar, salt and vinegar, and added with 0.1, 0.3 and 0.5% of green tea powder for experiment. Peroxide values (POV) of each mayonnaise were compared during storage for 13 weeks. POVs of control mayonnaise stored at 5, 15 and 25$\^{C}$ for 13 weeks were 28.0, 63.5 and 144.4 meq/kg, respectively. Oxidative stability of green tea-added mayonnaise was increased with increasing concentration of green tea in mayonnaise, but it was decreased with increasing storage temperature. The addition of green tea at 0.5% extended the induction period of mayonnaise significantly (p<0.05) at each temperature. Relative antioxidant effect (RAE) of mayonnaise containing 0.1% of green tea were 226%, 188% and 143% during storage at 5, 15 and 25$\^{C}$, respectively, and it was increased with increasing green tea concentration in mayonnaise. The results suggested that the use of green tea is valuable to inhibit the oxidation of mayonnaise as a natural antioxidant.

• Fire Science and Engineering
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• v.29 no.6
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• pp.13-19
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• 2015

This study was performed to test the combustive properties of Pinus rigida specimens treated with phosphorus (P) and nitrogen (N) additives. Each Pinus rigida specimen was painted three times with 15 wt% P-N additive solutions at room temperature. After drying the treated specimens, the combustion properties were examined using a cone calorimeter (ISO 5660-1). The time to ignition (TTI) for the treated specimens was 90 to 148 s except for the specimen treated with PP/$4NH_4^+$, and the time to flameout (TF) was 556 to 633 s, which was longer than that of virgin plate. While the The specimens treated with P-N additives showed 12.5 to 43.4% higher mean heat release rate ($HRR_{mean}$) and 11.8 to 43.1% higher total heat release (THR) than virgin plate. The effective heat of combustion (EHC) was by 2.9 to 17.5% lower than that of virgin plate. It can thus be concluded that the combustion-retardation properties were partially improved compared to those of virgin plate.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.23-28
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• 2004

The objective of this study was to reduce the tumbling time with improved binding capacity for the manufacture of restructured hams(RHs) using a transglutaminase(TGase). The RHs had 73.9∼75.7% moisture, 3.63∼4.18% fat, 16.6∼20.6% protein with pH values of 5.95∼6.10 and water activity of 0.95∼0.96. No differences in hunter color values or functional properties were observed with the addition of 0.3% TGase or increased tumbling time. However, RHs without TGase had lower(p<0.05) textural profile analysis(TPA) values than those with TGase, regardless of tumbling time. Improved shear values were also observed with increased tumbling time only in RHs without TGase or with the addition of 0.3% TGase as well. This study indicated that 1 hr tumbling with the addition of 0.3% TGase improved the textural characteristics, as compared to the control 1(1 hr tumbling without TGase), resulting in similar shear values of the treatment, which tumbled for 4 hrs without TGase.

• Korean Journal of Materials Research
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• v.8 no.12
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• pp.1099-1109
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• 1998

To investigate the effect of V and Sb on the corrosion behavior of Zr- based alloys, corrosion tests were performed on 6 kinds of Zr alloys in an autoclave at $360^{\circ}C$ for 100 days. The transition of the corrosion rate occurred in the sample containing 0.1wt.%V after 10 days but did not occur in the samples containing 0.2wt.%V and 0.4wt.%V. The corrosion resistance of V containing alloys increased with increasing V contents from 0.1 to 0.4wt.% and the alloys containing 0.4wt.%V showed the best corrosion resistance. In the ternary alloys containing 0.1wt.%Sb and 0.4wt.%Sb, the corrosion rate increased significantly from the short exposure time. It was observed that the optimal Sb content for corrosion resistance was 0.2wt.%. The size and volume fraction of precipitates increased with increasing V and Sb contents. The superior corrosion resistance was observed in the Zr alloy having precipitate size of 0.11-0.13$\mu\textrm{m}$. From the result of corrosion behavior and the obserbation of precipitates, the optimal size of the precipitate appear to control the electron conduction in the cathodic reaction and play an important role in maintaining a stable oxide microstructure.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.104-115
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• 2015

This study investigated the quality of muffins prepared with various concentrations of mealworm. Samples of muffins were prepared with the addition of 0, 1, 2, 4, 6 and 8% mealworm powder to the flour of basic formulation. The weight of muffins decreased as the concentration of the mealworm powder increased. The height indices of muffins containing mealworm powder were higher than that of the control. The volume index of the MW2(2%) muffin was the highest. The pH of muffins containing mealworm powder was higher than that of the control, although moisture content lower. Lightness and yellowness decreased with an increase in the mealworm powder concentration, but redness increased. No significant difference in hardness was found from increased powder concentration. The total polyphenol content and antioxidative activity measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of muffins significantly increased as the concentration of the mealworm powder increased. Muffins containing 1~8% mealworm powder had acceptable sensory properties, such as flavor, taste, and overall acceptability. The results of this study suggest that mealworm powder is a good ingredient for consumer acceptability and functionality of muffins.