• Journal of Animal Science and Technology
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• v.44 no.5
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• pp.573-584
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• 2002

Milk urea nitrogen (MUN) and Milk protein (MP) are being used as indicators of the protein-energy balance and for actual farm feeding practices. The purpose of this study was to investigate the MUN and MP concentrations of individual cows and bulk tank milk to evaluate the dietary protein-energy balance from lactating Holstein cows. Mean MUN and MP concentrations in the milk samples obtained from 132,636 cows of 4,856 herd during Jan. 1999 to Dec. 2001 were 16.2 5.2mg/dl and 3.30 0.35%, respectively. The highest values were found during summer and lowest valued during winter in MUN. But, the average contents of MP were the highest during winter and the lowest during summer. In order to evaluate protein-energy balance for feeding, we set the level of recommended MP range of 2.90${\sim}$3.29% in early lactation considering a negative energy balance. The recommended level of MP in mid-lactation and late lactation were set as 3.10${\sim}$3.49%, and 3.30${\sim}$3.69%, respectively. Recommended MUN range of 12${\sim}$18 mg/dl was determined through the whole lactation period. Individual cows milk were analyzed by the 9 types based on this levels of MP and MUN in this study. Among the total cows investigated, 26.8%, 25.8%, and 22.2% have shown the recommended criteria of MP and MUN values, respectively. Also, of total herds surveyed, 11.6% had MUN values lower than 12.0 mg/dl and 32.9% had values higher than 18.0 mg/dl and 44.5% of total herd have not met with the recommended criteria of MP values in bulk tank milk. In case of MP, out of the total herd surveyed, 26.0% had MP values lower than 3.10% and 24.0% had values higher than 3.30% and 50.0% had MP values outside the recommended interval (3.1${\sim}$3.3%). This study has indicates that many dairy farms are under improper feeding management practice of the dietary protein-energy balance.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.3
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• pp.247-254
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• 2014

To investigate the acquisition of quinolone resistance, we examined mutations in the quinolone resistance-determining region (QRDR) of type II topoisomerase genes in ciprofloxacin (CIP)-resistant clinical isolates and in vitro mutants of Streptococcus parauberis. The CIP-resistant clinical isolates had one base change responsible for a Ser-79${\rightarrow}$Thr in the QRDR of parC. However, the CIP-resistant in vitro mutants had an altered QRDR of parC (Ser-79${\rightarrow}$Ile) that differed from that of the isolates. None of the CIP-resistant S. parauberis clinical isolates or in vitro mutants exhibited amino acid changes in gyrA or gyrB. However, even though involvement in the increased resistance was not clear, an Arg-449${\rightarrow}$Ser mutation outside of the QRDR of parE was detected in CIP-resistant mutant 2P1. These results suggest that the topoisomerase IV gene, parC (and possibly parE, as well), is the primary ciprofloxacin target in S. parauberis. Additionally we established a high-resolution melting (HRM) assay capable of detecting the dominant mutation in four type II topoisomerase genes conferring ciprofloxacin resistance. These rapid and reliable assays may provide a convenient method of surveillance for genetic mutations conferring antibiotic resistance.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.442-448
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• 2005

This study was carried out to evaluate the quality characteristics of the vacuum packed pre-aged venison with seasoning during chilled storage. The ham of deer were cut to cube and two seasonings such as red pepper sauce (T1) or soy sauce (T2) were seasoned by the proportions or meat to seasonings (1:1), respectively. The seasoned venison was aging by fill into plastic box at $0\pm1^{\circ}C$ for 10 days. And then, the aged meat from each pack was vacuum-packaged and stored at $0\pm1^{\circ}C$ for up to 28 days. pH were significantly decreased with storage periods in all treatments (p<0.05). Salinity $(\%)$ were no significant differences in T1 during the whole storage, but T2 had significantly high content $(1.33\%)$ at the storage days of 28 (p<0.05). Saccarinity $(\%)$ of T1 were significantly higher than that of T2 during the whole storage periods (p<0.05). As storage time extended the value of $L^*$ and $b^*$ in T1 were increased and those values decreased in T2. $a^*$ and shear force $(g/cm^2)$ or T1 and T2 were increased as the storage period passed In the result of sensory evaluation. all treatment had relatively high score $(T1\;6.75\~T2\;7.00)$ in overall acceptability during the storage period of 28 days. In conclusion, this study suggest that vacuum packed pre-aged venison with seasoning may be useful for new deer meat menu.

• Journal of Environmental Health Sciences
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• v.37 no.5
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• pp.376-386
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• 2011

Objectives: The aim of this study was to evaluate the microbial hazards posed by food utensils and fixtures in food service operations at selected middle and high schools located in Seoul, Korea. Methods: We collected 200 samples of utensils and fixtures including cups, spoons/chopsticks, food trays and tables from five different schools in Seoul. Target microorganisms of this study were divided into two groups: total bacterial count and total coliform as indicators of microbial contamination and Bacillus cereus and Staphylococcus aureus as pathogens of food poisoning. We used selective media to quantify microbial concentration and 16S rRNA PCR assay for qualitative analysis. In addition, intensive interviews with nutritionists were conducted and observations were made to identify factors that may affect microbial contamination. Logistic regression analysis was employed to examine the relationship between the microbial concentration and operation characteristics of each operation. Results: The level of microbial concentration in school B and C were significantly lower than in school A, D and E (p<0.05). Some samples from school A, D and E showed over 3.4 log CFU/100 $cm^2$ (total bacterial count) and 1.0 log CFU/100 $cm^2$ (total coliform), which requires immediate hygienic action. The number of customers per staff member, periodicity of hygiene education for staff and daily operation time of sterilizers were also found to be important factors related with the microbial contamination of food service operations. Conclusions: These results suggested that not only a HACCP (Hazard Analysis and Critical Control Point) approach, but also efforts to assess internal risk factors within operations be needed to reduce the microbial contamination of food utensils and fixtures. This study is expected to provide preliminary data for assessing microbial hazards in food service operations.

• Journal of Venture Innovation
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• v.7 no.2
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• pp.101-123
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• 2024

Since COVID-19 crisis, health concerns and the need for interpersonal activities have driven many people to engage in leisure activities, which has naturally led to a steady increase in the participation rate of life sports. However, the start-up rate of sports facilities is decreasing and the closure rate is steadily increasing, and to survive in the over-competitive situation, sports facility operators need to develop and provide services with competitive advantages and come up with differentiated marketing plans. The purposes of this study were to (a) identify rapport-building behaviors for bring about relationship quality, customer satisfaction and customer trust, to a service provider in the sports leisure service environment (b) examine the ways in which customer satisfaction and customer trust induces positive behavior intentions in the sports leisure service environment, and (c) empirically verify the path of rapport- building behaviors through customer quality to continuance intention and WTPP(willing to pay premium price). The proposed conceptual model was empirically tested via structural equation modeling analysis using data collected from 350 adults who enjoy sports leisure services nationwide. Based on data analysis, firstly, attentive behavior, connecting behavior, courteous behavior, and information sharing behavior, were found to have a positive effect on relationship quality ,customer satisfaction and customer trust. Second, customer satisfaction was found to have a positive effect on both continuance intention and WTPP. Third, customer trust, a subcomponent of relationship quality, was found to have a positive effect on continuance intention, but not on WTPP. The findings of this study show that, first, rapport building with customers is important for sustainable growth management in the increasingly competitive sports and leisure service environment.

• Korean Journal of Construction Engineering and Management
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• v.13 no.4
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• pp.16-24
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• 2012

The objective of this paper is to suggest the improvement of estimating system for construction management (CM) service fee through the analysis of the previous literatures and criteria and case study. In order to do this, this paper considered the relevance of existing criteria to estimate the CM service fee, the condition of input ratio of engineering resources in the real cases, and current utilization strategy of nonresident technical engineers. Based on the analysis, the following problems were identified; a) the different estimating system for CM fee and construction supervision fee, b) impractical estimating system for the CM fee, and c) inappropriate allocation of human resources for CM. Consequently, this paper suggested the following 4 items for the improvement of the existing system; (1) modification of the current structure of CM fee calculation, (2) rationalization of current level of the CM fee which is required to be raised approximately 5.4 percent compared to design or supervision fee, (3) securement of elasticity of the input ratio of engineering resources from the inception phase, and (4) development of the utilization strategy of nonresident engineers based on the technical requirement of the jobsite. Thus, it is anticipated that this research would affect the compensation package of CM in order to make the estimation process of CM service fee more efficient and to revitalize CM as business.

• Food Science and Preservation
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• v.17 no.2
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• pp.214-222
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• 2010

The fermentation and quality characteristics of kimchi prepared using various types of maesil, including freshly sliced maesil (FSM), freshly ground maesil (FGM),and dried maesil powder (MP), were investigated during 25-day fermentation at 10C. The pH value decreased rapidly in the control fermentation but only slowly in maesil-supplemented kimchi. Titratable acidity values changed in the same manner. The addition of maesil significantly inhibited the growth of total aerobes, and lactic acid bacteria during fermentation over 10 days. The color (L, a, and b values) of kimchi did not differ between control and maesil-supplemented kimchi samples regardless of maesil type or concentration. Kimchi hardness did not initially differ among the various samples but decreased during fermentation. However, the hardness of maesil-supplemented kimchi was higher than that of control samples. Thus, kimchi supplemented with either 6% (w/w) MP or 6% (w/w) FGM maintained optimal hardness during fermentation. The antioxidant activity of kimchi was increased in a dose-dependent manner by addition of maesil. Kimchi supplemented with 6% (w/w) FGM showed the highest antioxidant activity. The sensory qualities (taste, flavor, color, and overall acceptability) of FSM-supplemented kimchi were better than those of control samples.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.29-43
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• 2016

Pesto were prepared with five different nuts including pine nut, sunflower seed, pumpkin seed, walnut and almond to examine the antioxidant properties(total polyphenols, total flavonoids, electron donating ability) and sensory test(attribute difference, acceptance). Pesto were measured based on color value, pH, viscosity, total cell numbers for 0, 5, 10, 15 and 20 days at $4^{\circ}C$. The higher total phenol and total flavonoid content of pesto added with various nuts was higher antioxidant capacity. Basil pesto added with sunflower seeds and walnuts were considered to be more functional more than pine nuts addition. The attribute difference test results was the color intensity, nut taste, bitter taste, coarseness, oily taste, thickness were evaluated significant difference kinds of nuts. Gloss, basil flavor, nuts flavor, basil taste were not evaluated significant difference in kind of nuts. The preference test results reveal that the appearance, taste, texture and overall preference level was the highest in PNP(pinenut pesto) and SSP(sunflower seed). L value, pH, decrease while a value, b value and viscosity increased as kind of nuts in during storage. Total cell number increased and then decreased a little at a certain point. When prepared pesto, SSP(sunflower seed) was the highest in antioxidant property, and change of color value, pH, viscosity, total cell number were the lowest. In addition to the use of pine nuts, sunflower seeds have been identified are possible.

• Information Systems Review
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• v.25 no.1
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• pp.233-255
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• 2023

The development of information technology(IT) has brought so-called "online experience" to satisfy our daily needs. The market for online experiences grew more during the COVID-19 pandemic. Therefore, this study attempted to analyze how the features of online experience services affect customer satisfaction by crawling structured and unstructured data from the online experience web site newly launched by Airbnb after COVID-19. As a result of the analysis, it was found that the structured data generated by service users on a C2C online sharing platform had a positive effect on the satisfaction of other users. In addition, unstructured text data such as experience introductions and host introductions generated by service providers turned out to have different subjectivity scores depending on the purpose of its text. It was confirmed that the subjective host introduction and the objective experience introduction affect customer satisfaction positively. The results of this study are to provide various implications to stakeholders of the online sharing economy platform and researchers interested in online experience knowledge management.

• Korean Journal of Soil Science and Fertilizer
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• v.41 no.3
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• pp.190-198
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• 2008

There is an increasing concern over heavy metal contamination of paddy soils and the subsequent translocation of heavy metals to rice. Objective is to monitor the status and long-term trend of heavy metal contamination in paddy soils, periodically. In 2007 survey, the average concentrations of As(arsenic), Cd(cadmium), Cu(copper), Ni(nickel), Pb(lead), and Zn(zinc) in 2,010 paddy soils nationwide were 0.87, 0.08, 3.33, 1.19, 4.95 and $4.67mg\;kg^{-1}$, respectively. Few sites, which were contaminated by As in 2003 and 2007 survey and by Ni in 1999 and 2007 survey, were over the threshold level for soil contamination designated by the Soil Environmental Conservation Act in Korea. Long-term change was shown that As, Ni, and Zn were gradually increased whereas Cd and Cu were decreased. In the distribution of extractable heavy metal contents, the modes of each heavy metal content were similar with the average contents of each heavy metals. Mean value of heavy metals except copper in paddy soils was higher than median value. It means that the downward distribution of heavy metal content in paddy rice was shown against normal distribution.