• Food Science of Animal Resources
• /
• v.31 no.3
• /
• pp.460-468
• /
• 2011

We evaluated the effect of adding mechanically deboned chicken meat (MDCM) (0, 10, 20, 30 or 50%) on quality characteristics of chicken sausage. Adding MDCM decreased the protein content of chicken sausage, but ash content increased significantly. Adding MDCM had no effect on pH and water holding capacity of sausage. Adding MDCM increased cooking loss, but did not affect the shear force value of the sausage. Adding MDCM decreased the L- (lightness) and b- (yellowness) values but increased the a- (redness) value of sausage. Adding MDCM decreased the hardness and cohesiveness values, but did not affect the springiness value of chicken sausage. Adding MDCM decreased the juiciness and hardness but increased the flavor and chewiness scores of chicken sausage. Regardless of the MDCM addition level, all chicken sausage contained low residual nitrite ion (<4 ppm). During the 10 d of storage at $4^{\circ}C$, adding MDCM did not affect total microbial count or TBA values of chicken sausage, but the VBN value of the sausage increased slightly. However, all storage characteristic values in the sausage were within the safety range. Adding MDCM (0, 10 or 20%) to chicken sausage resulted in a finely structured protein matrix under scanning electron microscopy (SEM), which indicated a good meat emulsion, but adding MDCM at more than 20% resulted in a very coarse protein matrix structure.

• Korean Journal of Organic Agriculture
• /
• v.6 no.1
• /
• pp.109-116
• /
• 1997

This experiment was carried out to examine the effect of various functional materials such as bioceramic podwers, crushed shells and elvanites supplemented to the each substrate on the seedlings growth of cucumber, watermelon and tomato. The seedlings were grown in pots filled with substrates of bioceramic podwers, crushed shell and elvanites. The growth of cucumber seedlings in terms of plant height, stem diameter, leaf width, leaf area, plant fresh and dry weight was promoted by adding the bioceramic. powder (1 to 2g/kg), crushed shells (20 to 80g/kg) or elvanites (20 to 80g/kg). Watermelon seedlings in terms of plant height, number of leaves and leaf area were greater than those of the control by adding bioceramics (1 to 2g/kg). Plant height was also promoted by the adding of bioceramic power from 16 days after treatment. But leaf area was increased from 8 days after treatment, while stem diameter was not affected. Watermelon seedlings were also influenced by adding curshed shells (20 to 80g/kg) and elvanites (20 to 40g/kg) into each substrate. The growth of characteristics of tomato seedlings were promoted by adding 1 to 3g/kg of bioceramics, 10 to 80g/kg of crushed shell or 20 to 40g/kg of elvanites, respectively. Especially, root growth was greatly influenced by bioceramic powder, whereas the shoot growth(leaves and stem) was stimulated by crushed shells and elvanites suppemented into substrate.

• Proceedings of the Korean Institute of IIIuminating and Electrical Installation Engineers Conference
• /
• 1992.11a
• /
• pp.60-63
• /
• 1992

This paper presents the effect of moisture and dust on streaming electrification in transformer oil, in order to investigate the electrification tendency of oil adding moisture and dost. Authors designed series electrification device to analyse streaming electrification phenomena easily. Experimental results show that adding of moisture and dust in oil decreased charging level and it was dominant in case of moisture.

• The Proceedings of the Korean Institute of Illuminating and Electrical Installation Engineers
• /
• v.6 no.5
• /
• pp.50-56
• /
• 1992

This paper presents the effect of moisture and dust on streaming electrification in transformer oil, in order to investigate the electrification tendency of oil adding moisture an dust. Authors designed series electrification device to analyse streaming electrification phenomena easily. Experimental results show that the streaming current is linearly increased with oil velocity and it has a peak value at about a 50 [%]. Adding of moisture and dust in oil decreased charging level and it was dominant in case of moisture.

• Asian-Australasian Journal of Animal Sciences
• /
• v.27 no.5
• /
• pp.700-705
• /
• 2014

A 12-week feeding trial was conducted with 87 g rainbow trout to evaluate the effects on growth performances, feed efficiency and nutrient digestibility of adding ${\beta}$-mannanase and ${\alpha}$-galactosidase enzymes, solely or in combination. Seven diets were prepared by adding ${\beta}$-mannanase, ${\alpha}$-galactosidase and mixed enzyme at two different levels (1 g/kg and 2 g/kg) to control diet (without enzyme) including soybean meal. Mixed enzymes (1 g/kg, 2 g/kg) were prepared by adding ${\beta}$-mannanase and ${\alpha}$-galactosidase at the same doses (0.5+0.5 g/kg and 1+1 g/kg). At the end of the experiment, addition of ${\beta}$-mannanase, ${\alpha}$-galactosidase and mixed enzyme to diet containing 44% soybean meal had no significant effects on growth performance and gain:feed (p>0.05). In addition, adding ${\beta}$-mannanase, ${\alpha}$-galactosidase and mixed enzyme in different rations to trout diets had no affect on nutrient digestibility and body composition (p>0.05).

• Proceedings of the Korean Institute Of Construction Engineering and Management
• /
• autumn
• /
• pp.416-421
• /
• 2001

The domestic reinforcement concrete works have mainly worked the process of re-bar fabrication/assembly on site and re-bar works affected by structural safety, durability, and schedule with form work. Accordingly, This study analyzes the process of re-bar fabrication/assembly on site to apply lean production principles to construction Value Stream Analysis(VSA) is analyzed into value-adding activity and non-value-adding activity on construction process through value analysis and Value Stream Mapping(VSM). In the results, non-value-adding activity generates waste such as the activity steps, labors, equipments, materials, time, and so on. Additionally, push-driven production is investigated making low productivity from the overproduction and so on. To resolve the problems in the process, The purpose of this paper eliminates waste factor through maximizing the value-adding activity generating value added and minimizing non-value adding activity. Particularly, it makes flow production and pull-driven production through minimizing work-in-process(WIP ).

• Korean journal of food and cookery science
• /
• v.27 no.3
• /
• pp.39-49
• /
• 2011

This study was conducted to evaluate the effects of adding unrefined oil on the antioxidant activity of a tuna oil-enriched emulsion by determining DPPH radical scavenging activity, reducing power, and inhibition of low-density lipoprotein (LDL) oxidation in vitro. The emulsion consisted of tocopherol-stripped canola (18.3 g) and tuna (9.1 g) oil, one of the unrefined oils (4.6 g), such as extra virgin olive, mustard, perilla, or sesame oil, 0.5% acetic acid (64 g), and egg yolk powder (4 g). The control emulsion contained only canola (21.4 g) and tuna oil (10.6 g), as oil sources,with the same composition of the remaining ingredients. The emulsion with added unrefined oil, particularly mustard oil, showed higher radical scavenging activity and reducing power than those of the control emulsion. The radical scavenging activity and reducing power of the emulsion with added unrefined oil were higher at 1,000 ppm than at 500 ppm thus, the effect was concentration-dependent. Adding sesame or perilla oil to the tuna oil-enriched emulsion resulted in higher inhibition of LDL oxidationwhereas adding olive oil increased LDL oxidation. The results clearly showed that adding roasted mustard, sesame, or perilla oil improved the antioxidant activity of a tuna oil-enriched emulsion by increasing free radical scavenging activity, reducing power, and inhibiting LDL oxidation. The results also suggest that adding unrefined oils produces a healthier fish oil-enriched salad dressing recipe.

• Korean Journal of Poultry Science
• /
• v.27 no.3
• /
• pp.235-242
• /
• 2000

A feeding trial was carried out effect of supplemental Lactobacillus on productivity, egg quality and intestinal microflora in 320 21 weeks - old laying hens for 12 week. Supplemented Lactobacillus strains were Lactobacillus amylovorus LLA7(LA), Lactobacillus crispatus LLA9(LC) and Lactobacillus vaginalis LLA11(LV). Three strains mixed to basal diet which containing 2,800㎉/kg ME, 16% CP with none, LA, LC, LV, LA+LC, LA+LV, LC+LV and LC+LC+LV. Supplemental level was 10(sup)7 cfu/g diet. Egg production was tended to increase with adding Lactobacilus, but not difference significantly. Average egg weight was heavier in adding Lactobacillrs compared to the none, and heaviest in LA+LV, LC+LV(P〈0.05). In periodic observation, the gap of egg weight with adding Lactobacillus or not was severe persisting laying periods. The diet containg MC or LV was better than LA, which means the difference by Lactobacillus strains for egg weight. Daily egg mass also increased in adding Lactobacillus about 1.1 to 2.3 g/hen, but not difference significantly. Feed intake and feed conversion were not difference regardless Lactobacillus strains and laying periods. Haugh unit improved with adding Lactobacillus. Cecal Lactobacillus spp. was increased with adding Lactobacillus(P〈0.05), didn't observed E. coli depression. In summary, supplemental Lactobacillus could improve for egg production, egg weight, egg mass and egg white. And those of effect expect much beneficial with mixing Lactobacillus which established well as single strain.

• Journal of Practical Agriculture & Fisheries Research
• /
• v.15 no.1
• /
• pp.53-61
• /
• 2013

To improve the quality of rice candy, We studied on manufacturng method and characteristic of rice candy by adding ratio of red ginseng marc. The results obtained were as follows: The boiled rice was added with 15 % malt extract to 1.2 times. After it was saccharified for 12 hours to 70℃, we concentrated it and made black rice candy. Then red ginseng marc was dried at 18% of moisture content and disrupted to 30 mesh below for manufacturing red ginseng marc's powder. Maintained at about 100℃, black rice candy added red ginseng marc's powder. These were mixed evenly and dried. Finally, rice candy adding red ginseng marc was completed. According to the characteristics of rice candy by adding red ginseng marc, the more amounts of red ginseng marc was increased, the less hardness and adhesiveness of rice candy was decreased. Also the brightness of the color difference was decreased. but yellowness and redness was increased. When adding red ginseng marc at 17.5%, it was evaluated to the good score in sensory evaluation.

• Proceedings of the Korean Institute of Building Construction Conference
• /
• 2014.05a
• /
• pp.262-263
• /
• 2014

The purpose of this study was to investigate properties of high fluidity concrete adding waste marble powder. A change in the replacement ratios of waste marble powder was measured compressive strength and slump flow, O-Lot and U-Box. Waste marble powder has replaced binder of high fluidity concrete at certain contents of 0~20%. As a results, Slump flow, O-Lot and U-box adding waste marble powder up to 10% have increased by adding waste marble powder. As the concrete with a replacement ratio of waste marble powder up to 10% was found to have a compressive strength superior to that of plain.