• Korean Journal of Soil Science and Fertilizer
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• v.32 no.1
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• pp.22-30
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• 1999

This experiment was carried out to determine the forage yield and mineral contents of silage corn(Zea mays L.), and N balance, soil chemical characteristics and nitrate-N level in infiltration water by different types and N rates of liquid manure applied. Seven treatments consisting of chemical fertilizer $200kg\;N;ha^{-1}$, liquid cattle manure 200, 320 and $440kg\;N;ha^{-1}$, liquid swine manure 200, 320 and $440kg\;N;ha^{-1}$ were arranged in a randomized complete block design with three replications. The results obtained at National Livestock Research Institute, RDA, in Suweon from May 1997 to Aug. 1997 are summarized as follows : There were no significant differences in percentage of dry matter among the treatments, but significant dry matter yield differences were found (P<0.05), and also the mean dry matter yield of liquid swine manure plot was higher than that of liquid cattle manure plot. Potassium, calcium and magnesium contents of silage corn increased with increasing liquid manure application rates (P<0.05). Nitrate-N content of silage corn in the liquid cattle manure treatments was not influenced by liquid manure application rates, but that in the liquid swine manure treatments increased with increasing the N rates of liquid manure application. pH and contents of exchangeable canons of the soil after experiment were raised by increasing the amount of liquid manure application. Available $P_2O_5$ content in topsoil(0-10cm) was highest as $340mg\;kg^{-1}$ at the plot of liquid swine manure $440kg\;N;ha^{-1}$. Concentration of nitrate-N in infiltration water increased at the plot of liquid swine manure $440kg\;N;ha^{-1}$. Amount of nitrogen balance increased with increasing liquid manure application rates. Based on the results of this experiment, it is suggested that the mean dry matter yield of liquid swine manure plot was higher than that of liquid cattle manure plot, and the amount of nitrogen balance increased with increasing liquid manure application.

• Journal of Animal Science and Technology
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• v.45 no.2
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• pp.273-282
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• 2003

Consumer survey(n=1,343) was carried out to investigate the consumer's perception, purchase behavior and demand on the processed meat products. Most consumers purchased the ham and sausage products once a month (40.73%). Consumers(47.19%) didn’t distinguish between ham and sausage products due to the similarity of meat contents and additives in products. Consumers(72.75%) considered the product label when they purchased whereas 27.25% of consumers were not interested in the product label. Consumers(47.65%) were not satisfied with ham and sausage products because there were too much additives other than meat, there were many similar processed products in kinds and appearance(27.70%) and they could hardly detect meat taste(11.62%). Consumers demanded to produce the ham and sausage products which contain high meat contents(64.04%). Consumers were favored with establishment of the price differential system depending on the quality based on meat contents in the product(83.54%). In conclusion, the establishment of the price differential system depending on quality as well as the quality grading system for processed meat products is needed not only to increase the processed meat market but also increase the pork consumption especially for non-preferred pork portions.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.32 no.3 s.58
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• pp.181-191
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• 2006

In this study, we investigated the anti-oxidative, anti-wrinkle and whitening effects of 36 plant extracts collected from self-growing plants in Jeju island. Their anti-oxidant activities were measured by free radical scavenging activity using DPPH (1,1-diphenyl-2-picrylhydrazyl radical), reactive oxygen species (ROS) scavenging activities on ROS generated in $Fe^{3+}-EDTA/H_2O_2$ system using the luminol-dependent chemiluminescence assay, and cell protecting activities using the rose-bengal sensitized photohemolysis of human erythrocytes. In addition, the inhibitory activities of tyrosinase for whitening effect and elastase for anti-wrinkle were investigated. The results showed that the Rumex crispus (all grass) extract has the most significant free radical scavenging activity ($FSC_{50};\;10{\mu}g/mL$), Plantago asiatica and Rumex crispus extracts for the prominent ROS scavenging activity ($OSC_{50};\;0.006{\mu}g/mL$, $0.04{\mu}g/mL$ respectively), Rumex crispus ($\tau_{50};\;1,140 min $at $50{\mu}g/mL$), Machilus thunbergii leaf (216 min), and Celastrus orbiculatus (200 min) for cell protecting effects, Morus alba stem for the inhibitory activity on tyrosinse (94.8% at $200{\mu}g/mL$), Rumex crispus (81.8% at $200{\mu}g/mL$), Morus alba (74.6%), and Celastrus orbiculatus leaf/stem/flower (63.1%) for the activity on elastase. These results indicated that the extracts of Rumex crispus, Plantago asiatica, Machilus thunbergii leaf, Morus alba stem, Celastrus orbiculatus leaf/stem/flower could have the functional effects when they are added as ingredients in cosmetics. Thus, it is concluded that further experiments are needed to apply for cosmetic products.

• Korean Journal of Poultry Science
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• v.35 no.2
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• pp.197-203
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• 2008

A total of one hundred and ninety five nutritionists selected based on population scale in high schools in Gyunggi Province were questioned about utilization of eggs in school meals. Almost half of those nutritionists have utilized eggs in school meals $3{\sim}5$ times per month. Most frequent cooking methods of eggs were boiled eggs. Eggs obtained from food distributors and egg distributors were 80.8% and 13.2%, respectively. Also, the nutritionists in middle population area prefer to purchase graded eggs. The most frequently occurring problems in cooking eggs were egg shell braking and related food safety. The present study revealed that egg is good for school meals, but various menus for easy cooking are yet to be developed.

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.296-301
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• 2009

In order to investigate the effect of different yeasts (La Parisienne (LP), Y18-2, Y54-3, Y90-2, Y90-9 and Y272-7) from nuruks on the quality of Glutinous rice wines, physicochemical properties and volatile flavor components were evaluated. Glutinous rice wines prepared with different yeasts were analyzed for ethanol, pH, total acid, amino acid, soluble solid, coloring degree, UV absorbance, reducing sugar, organic acid, free sugar and volatile compounds. After fermentation for 17 days, the ethanol contents ranged from 13.40 to 14.50%, while the total acid levels were from 0.33 to 0.44%. The amino acid contents in six samples ranged from 0.13 to 0.18%, while soluble solid contents ranged from 12.1 to $14.7^{\circ}Bx$. The glutinous rice wine prepared with LP showed the highest level of coloring degree, soluble solid and reducing sugar among six samples. Organic acid contents of the glutinous rice wine prepared with LP had the highest levels of lactic acid and acetic acid, while the glutinous rice wine prepared with Y90-9 had the highest level of succinic acid. In all glutinous rice wines tested, the most abundant free sugars were glucose followed by maltose. Volatile flavor components in the glutinous rice wines were identified by using GC-MSD. Nineteen esters, ten alcohols, eight acids, one aldehyde and one miscellaneous compound were identified in the glutinous rice wines. Using relative peak area, it was found that other than ethyl alcohol, hexadecanoic acid ethyl ester was the major component, predominantly found in the range of 2.73-10.41%. Phenylethyl alcohol, isoamyl alcohol, ethyl oleate, ethyl linoleate and tetradecanoic acid ethyl ester were some of the major volatile components present through the fermentation, respectively. Overall, it was shown that different yeast strains from nuruks greatly affected chemical and volatile characteristics of the glutinous rice wines.

• Horticultural Science & Technology
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• v.32 no.3
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• pp.400-407
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• 2014

Urban farming supplies emotional stability and fresh vegetables to participating persons, however, no information regarding the biosafety of agricultural products from urban farming is available. Here, we collected 260 samples of Chinese cabbages and lettuce from 4 urban community gardens and 6 roof gardens in Seoul from September through October 2012, and monitored the microbiological and parasitological contamination quantitatively and/or qualitatively. The mean counts of total aerobic bacteria and coliforms were $6.1{\pm}0.8\;log\;CFU{\cdot}g^{-1}$ ( range, $5.4{\pm}0.6{\sim}7.1{\pm}0.8\;log\;CFU{\cdot}g^{-1}$) and $4.0{\pm}0.7\;log\;CFU{\cdot}g^{-1}$ (range, $2.3{\pm}0.6{\sim}6.1{\pm}0.9\;log\;CFU{\cdot}g^{-1}$), respectively. Coliforms were detected on 59.6% among 260 vegetable samples. There were no significant differences in the contamination levels of total aerobic bacteria and coliforms between the Chinese cabbages and lettuce, whereas both levels of vegetables from urban community gardens were higher than those of roof gardens (p > 0.05). Escherichia coli was isolated at 3.1% among whole vegetables, and contamination level was $1.5{\pm}0.2\;log\;CFU{\cdot}g^{-1}$. Among foodborne pathogens, Staphylococcus aureus was detected in 1.5%, however, Salmonella spp., Listeria monocytogenes and E. coli O157:H7 were not detected on any of the vegetable samples. We also found undefined parasite eggs from two samples of Chinese cabbages (0.8% of total vegetables we tested). From these study, we found the presence of microbial contamination of agricultural products from urban farming, thus we need further concern to improve the biosafety during production of agricultural products.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.3
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• pp.410-424
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• 2011

This study was investigated for the purpose of obtaining basic data which can be applied to processing of canned sea mussel using tomato paste. Shell were washed, and then steamed and shucked. Sea mussel meat was prepared with ratio of sea mussel 90g, tomato paste sauce 65g(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The sea mussel meats were packed with vacuum seamer in 301-3 can, and then sterilized for various F0 value(F0 8-12 min.) in a steam system retort at $118^{\circ}C$. The factors such as pH, VBN, amino-N, total amino acid, free amino acid, chemical composition, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned sea mussel produced with various sterilization condition(F0 8-12 min.) were measured. The same element was also measured during preservation. The results showed that the product sterilized at F0 8 min. and preserved for 90 days were the most desirable.

• Journal of Dairy Science and Biotechnology
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• v.32 no.2
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• pp.111-119
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• 2014

This study was carried out to investigate the quality characteristics and antioxidant activity of a functional drink prepared by mixed fermentation of oak mushroom extract and whey. As the ratio of oak mushroom extract increased, the pH value of the whey fermentative solution decreased proportionally, and the titratable acidity increased significantly. The number of lactic acid bacteria after 24 hours of culture was at a level of $10^{11}CFU/mL$ in all whey fermentative solutions containing oak mushroom extracts. DPPH and ABTS radical scavenging activities after 24 hours of culture were higher in a fermentative solution containing oak mushroom extract than in the control. After 24 hours of culture, the nitric oxide production in whey fermentation solution by LPS-induced RAW 264.7 cells was lower compared to that in whey fermentation solution with oak mushroom. Sensory evaluation revealed that, color, flavor, taste, and overall acceptability of the whey fermentation solution sample, which contained 1.0% oak mushroom extract, were much better than those of the other groups. Sensory evaluation of a whey drink containing oak mushroom flavor indicated that the whey drink containing 0.001% oak mushroom flavor was better than the other samples.

• Clinical and Experimental Reproductive Medicine
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• v.32 no.3
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• pp.261-268
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• 2005

Objective: To compare the clinical results and pregnancy outcomes of in vitro fertilization (IVF) between GnRH antagonist cycles and GnRH agonist (GnRH-a) cycles including flare-up and long protocol in women with advanced age. Materials and Methods: Retrospective clinical study. From January 2001 to September 2003, IVF cycles of female patient 37 years over were included in this study. GnRH-a long protocol (62 cycles, 61 patients) and GnRH antagonist multi-dose flexible protocol (66 cycles, 51 patients) were compared with the control group of GnRH-a flare-up protocol (151 cycles, 138 patients). IVF cycles for non-obstructive azoospermia (NOA), endometriosis III, IV and polycystic ovarian syndrome (PCOS) were excluded in this study. Clinical results such as total gonadotropin dose, serum E2 on hCG administration, the number of retrieved oocytes and the pregnancy outcomes - clinical pregnancy rate (CPR), implantation rate (IR) and live birth rate (LBR) per embryo transfer - were compared. Results: There were significant differences in the total dose of gonadotropin (GnRH-a flare-up vs. GnRH-a long vs. GnRH-antagonist; 41.8 vs. 54.7 vs. 24.8), serum E2 on hCG administration (1787.2 vs. 1881.6 vs. 788.0), the numbers of retrieved oocytes (8.1 vs. 11.1 vs. 4.5) and endometrial thickness (9.1 vs. 10.4 vs. 8.0) which were significantly lower in GnRH-antagonist cycles. But pregnancy outcomes shows no significant differenced in CPR (25.0% vs. 35.8% vs. 24.5%), IR (11.7% vs. 12.3% vs. 10.1%) and LBR (15.8% vs. 28.3% vs. 15.1%) Conclusion: In women with advanced age, GnRH-antagonist cycles can result in comparable pregnancy outcomes to GnRH-a cycles including flare-up and long protocol. GnRH-a long protocol show higher CPR, IR and LBR than GnRH antagonist multi-dose flexible protocol and flare-up protocol without significant differences.

• Food Science and Preservation
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• v.25 no.1
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• pp.62-70
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• 2018

This study investigates, the physicochemical characteristics of Sengmaksan (SM) prepared with Liriope platyphylla (LP) that had been roasted for different times (0, 30, 60, and 90 min, denoted as S-0, S-30, S-60, and S-90, respectively) The Hunter's color values such as lightness (L), redness (a), and yellowness (b) were the highest in S-0, while the lowest was found in S-90. The amount of soluble solid and reducing sugar content of S-60 were higher than the others. None of the samples exhibit significant differences in, their pH and acidity. The total content of phenolic compounds increased with the LP roasting time, but the total flavonoid and total anthocyanin contents of the SM decreased at the same time. The total ginsenoside (Ro, Rb2, Re, Rf, Rg1, Rg2, Rg3, Rh1, and Rh2) content did not show significant differences. The DPPH and ABTS radical scavenging activities increased according to the concentration, as well as with the LP roasting time. The ferric reducing antioxidant power (FRAP) showed trends similar to the radical scavenging activity, but it was more sensitive to the LP roasting time. From these results, the active ingredient in S-60 was higher, and the antioxidant activities of SM increased along with the roasting time of LP.