• Publications of The Korean Astronomical Society
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• v.13 no.1 s.14
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• pp.111-122
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• 1998

Among the sample of red giant stars in the globular clusters M3 and M13 whose CN bands $(3883{\AA})$ have been measured by various authors, the stars on the red giant evolutionary state are selected to have their CN band distributions. It is found that all stars brighter than Mv = 0, are CN-strong in M3, while all stars except IV-29 are CN-strong in M13. It hints that the onset of meridional mixing is related with the RGB bumps of the clusters.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.4
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• pp.538-544
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• 2005

The present experiment was conducted to assess the effect of reconstitution (R) on utilization of red sorghum (S) in diets of broiler chickens. Day-old broiler chicks (n=360) were randomly divided into 36 groups of 10 chicks each, and 9 dietary treatments were allotted to 4 groups (replicates) in a completely randomized design. Out of the 9 treatments, one was corn-soy based control (D1). The rest of the treatments were diets consisting of four levels (25, 50, 75 and 100% part of corn) of raw red sorghum (S25-S100) or four levels of reconstituted red sorghum (RS25-RS100). The tannin content reduced from 2.3% to 1.6% after reconstitution of red sorghum. Body weight gain reduced significantly (p<0.01) in diets containing unprocessed red sorghum beyond 33% in diet or reconstituted red sorghum at any level. However, during finishing growth phase the birds receiving either processed or unprocessed sorghum (barring S75) had statistically similar gains in body weight. During over all growth phase (0-6 wk), live weight gains in all the dietary treatments did not differ statistically. Feed intake during 0-6 wk was significantly higher (p<0.05) in diets containing sole red sorghum than corn-soy based control diets Feed conversion ratio during 0-3 wk period in control and unprocessed red-sorghum diets were similar but statistically poorer (p<0.01) FCR emanated from reconstituted groups, while during 3-6 wk of age FCR was poorer (p<0.05) in diets containing 75% red sorghum, either processed or unprocessed. FCR, in overall growth phases, in control diet was statistically similar to the groups fed diets containing up to 33% unprocessed or 16% reconstituted group. The carcass traits and yield of organs did not differ (p>0.05) due to the various levels of red-sorghum. It was concluded that though the tannin content was reduced by 30% by the reconstitution process, but this did not give any additional advantage in broiler performance. More over, red-sorghum can be used effectively up to 33% in diet replacing 50% of corn after proper adjustment of proteins, energy and amino acids.

• Mycobiology
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• v.29 no.4
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• pp.205-209
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• 2001

The Korean sawmills have recently recognized the importance of prevention of fungal discoloration due to increased losses in revenue. Before establishing integrated control strategies of fungal discoloration, more complete knowledge about causal organisms is needed. As a first step, we initiated a through survey of fungi colonizing commercially important softwood(Pinus dens flora, Pinus koraiensis, and Pinus radiata) logs and lumber in Korea. In this paper we report results obtained from Japanese red pine(Pinus densiflora) log study. In summer 2000, fungi were isolated from Japanese red pine logs in storage, and identified based on their cultural and morphological characteristics. A total of 595 fungi were isolated, representing 21 genera and 30 species. Mold fungi, mostly Trichoderma species, were the most frequently isolating fungi, representing more than half of all isolates. Dematiaceous fungi represented approximately one fifth of the isolates, and Rhinocladiella atorvirens was the most abundant in all samples. Opiostoma species represented 7% of all isolates from cores planted on malt extract agar(MEA) and the incidence of these species doubled with the addition of streptomycin and cycloheximide to MEA. The results indicate that Japanese red pine sapwood is susceptible to colonization by a variety of fungal species. As a result, control strategies that concentrate on one fungus may have limited success because of interference from competing flora.

• Journal of Food Hygiene and Safety
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• v.9 no.3
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• pp.151-161
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• 1994

Gamma irradiation was applied to red ginseng for improving its quality. Irradiation at 5~7 kGy was effective for sterilizing all contaminated microorganisms of red ginseng. At the dose levels, no significant shanges in physicochemical properties (color, saponin, lipid rancidity and fatty acids etc.) were observed even after 6 months storage. Gamma irradiation was also effective for the improving hygienic quality of packed red ginseng with high moisture content (up to 20%), without any quality deterioration.

• Journal of The Korean Society of Grassland and Forage Science
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• v.12 no.4
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• pp.211-217
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• 1992

This experiment was conducted over a 3-year period (1990-1992) to evaluate the production and quality of orchardgrass (Potomac)-red clover (Kenland) mixture when orchardgrass + red clover mixture was sown at seed rates of 20+0. 18+2, 16+4, 14+6 and 12+8 kg/ha. Total herbage dry matter, crude protein and digestible organic matter production and organic matter intake were markedly affected by increasing rcd clover seed rate, those increased with increasing red clovcr seed rate due to the cnhancernent of red clover percentage of total herbagc in all 3-year. but significant differences occured between the orchardgrass alone and orchardgrass-red clover mixture with a seed rate of 4,6 and 8 kg/ha red clover (P<0.01). But on the other hand increasing red clover seed rate increased red clover percentage in total herbage, the mean red clover percentage of total herbage at the last cutting ranged from 54 to 65% in first year. 58 to 60% in second year, and 62 to 69% in third year, particularly it was observed that red clover was sown at seed rates of 6 and 8 kg/ha for red clover sown dominated strongly as the cutting times were progressed. Considering the maintenance of good botanical composition balance and the enhancement of production and quality of herbage, the optimized seed rate for orchardgrass-red clover mixtures, 16 kg/ha orchardgrass and 4 kg/ha red clover seems to be considered adequate.

• Journal of Environmental Science International
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• v.26 no.7
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• pp.869-874
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• 2017

This study was conducted to investigate the effects of dietary supplementation of various types of fermented red ginseng marc with red koji to laying hens on eggshell and egg yolk quality characteristics. A total of 240 Hy-line Brown laying hens (40 wk of age) were randomly allotted to 24 pens (6 replicates per treatment and 10 laying hens per replicate). Experimental diets consisted of 4 treatments containing basal diet (control), 1% fermented red ginseng marc powder with red koji, 1% fermented red ginseng marc pelleted with red koji and 1% fermented red ginseng marc coated with red koji. During the 8-wk feeding trial, there were no significant differences in eggshell strength, eggshell thickness and eggshell color among the treatments, except for eggshell strength at 4 and 8 wk and eggshell thickness at 0 wk. In addition, no differences in egg yolk color and egg yolk index were found for all treatments throughout the 8-wk feeding period, except for egg yolk color at 0 wk. Thus, using various types of fermented red ginseng marc with red koji to laying hens did not improve eggshell and egg yolk quality characteristics.

• Journal of Korean Academy of Oral Health
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• v.41 no.4
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• pp.290-295
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• 2017

Objectives: Dental plaque emits red fluorescence under a visible blue light near the ultra-violet end of the light spectrum. The fluorescence characteristics of each microorganism have been reported in several studies. The aim of this study was to evaluate changes in red fluorescence of oral microorganisms that is affected by blood in the culture media. Methods: The gram-positive Actinomyces naeslundii (AN, KCTC 5525) and Lactobacillus casei (LC, KCTC 3109) and gram negative Prevotella intermedia (PI, KCTC 3692) that are known to emit red fluorescence were used in this study. Each bacterium was activated in broth and cultivated in different agar media at $37^{\circ}C$ for 7 days. Tryptic soy agar with hemin and vitamin $K_3$ (TSA), TSA with sheep blood (TSAB), basal medium mucin (BMM) medium, and BMM with sheep blood (BMMB) were used in this study. Fluorescence due to bacterial growth was observed under 405-nm wavelength blue light using the quantitative light-induced fluorescence-digital (QLF-D) device. The red, green, and blue fluorescence values of colonies were obtained using image-analysis software and the red to green ratio (R/G value) and red to total RGB ratio (R/RGB value) were calculated for quantitative comparison. Results: The QLF-D images of the AN, LC, and PI colonies showed red fluorescence in all media, but the fluorescence of all bacteria was reduced in TSA and BMM media, compared with in TSAB and BMMB media. Both the R/G and the R/RGB values of all bacteria were significantly reduced in growth media without blood (P<0.001). Conclusions: Based on this in vitro study, it can be concluded that red fluorescence of oral bacteria can be affected by growth components, especially blood. Blood-containing medium could be a significant factor influencing red fluorescence of oral bacteria. It can be further hypothesized that bleeding in the oral cavity can increase the red fluorescence of dental plaque.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.6
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• pp.990-997
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• 1995

Effect of preparation method on Yulmoo kimchi(watery kimchi prepared with Yulmoo, leaf radish) fermentation was investigated by measuring physicochemical, microbiological and sensory properties for 20 days. Yulmoo kimchi was fermented at 4$^{\circ}C$ after keeping at room temperature(27$\pm$0.5$^{\circ}C$) for 8 hours. Four types(A, B, C, D) of Yulmoo kimchi were prepared. Sample A was made without wheat flour paste and red pepper powder and sample B was made with wheat flour paste. Sample C was made with red pepper powder, and sample D was made with wheat flour paste and red pepper powder. pH was slowly lowered and stabled after 10 days in all samples. Total acid content increased in all samples. Reducing sugar content initially increased and decreased thereafter. Especially, reducing sugar content of sample B increased in the early stage of fermentation and maintained initial reducing sugar content after 20 days. Total vitamin C content reduced during fermentation in all samples. Especially initial total vitamin C content of sample D increased more than those of other samples relatiely. Lightness and yellowness showed no difference, but on the other hand redness increased gradually in all samples. The number of lactic acid bactgeria reached maximum value in 10~13 days with the total cell numbers and gradually decreased thereafter in all samples. The number of lactic acid bacteria and total cell number of sample D was much more than those of any other samples. As a result of the sensory evaluation, Yulmoo kimchi showed significant difference in all characteristics. Sample D showed the highest scores in all characteristics before 10 days of fermentation. However, after 10 days sample B showed the highest scores.

• 한국정보디스플레이학회:학술대회논문집
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• 2008.10a
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• pp.1350-1352
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• 2008

Research on down conversion phosphor materials is the key for the development of solid state lighting (SSL). Especially finding alternative red phosphor for white LEDs based on blue or NUV LEDs are important research task. Under this view, we have synthesized a series of $Eu^{3+}$ substituted $La_2W_{2-x}Mo_xO_9$ (x = 0 ~ 2, insteps of 0.1) red phosphor and characterized by X-ray diffraction (XRD) and photoluminescence. XRD results reveal a phase transition from triclinic to cubic structure for $x\;{\geq}\;0$. All the compositions show broad charge transfer band due to charge transfer from oxygen to tungsten/molybdenum and red emission due to $Eu^{3+}$ ions. Select compositions show high red emission intensity compared to the commercial red phosphor under NUV/blue ray excitation. Hence, this candidate can be possible red emitting phosphors for white LEDs.

• Journal of the Korean Society of Costume
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• v.57 no.6 s.115
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• pp.32-45
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• 2007

Among 96 color combination stimuli, male students evaluated 47 set as harmonized, but female students evaluated 32 set, so proved that male's range of harmony more extensive than that of female. Specially red shirt and yellow red necktie in all tone was evaluated as harmonized coloration by both male and female students. Female evaluated as the best harmonious coloration that red shirt-yellow necktie in dark, blue shirt-yellow necktie in dark, purple shirt-red necktie in light, green shirt-blue necktie in dull, and male evaluated red shirt-yellow red necktie in light, blue shirt-yellow necktie in light, purple shirt-red necktie in light, green shirt-yellow necktie in dark. It is significant difference between female and male on red-green in vivid, and blue-purple in vivid, blue-blue in dull, blue-yellow in dark, and purple-purple in dull. And shirt color and necktie color, necktie color and tone, tone and perceiver' gender influenced on the harmony evaluation by interaction.