• Food Science of Animal Resources
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• v.27 no.1
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• pp.53-59
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• 2007

This study was conducted to determine the effects of dietary supplementation with probiotics on the growth and meat quality of finishing pigs. A total of forty eight ($Landrace{\times}Yorkshire{\times}Duroc$) pigs ($55.3{\pm}1.5 kg$ average initial body weight) were randomly assigned to four groups and fed on a diet supplemented with 0, 0.2, 0.5 or 1% probiotics for 58 days. The pigs were slaughtered at approximately 105 kg live weight. Supplementation with 0.2% probiotics significantly (p<0.05) increased daily gain compared to the control. The daily gain of pigs in the 0.2% probiotic group was 0.95 kg whereas that of the control was 0.85 kg. The average feed intake was 2.79-2.84 kg and there were no significant differences in feed intake between the control and test groups. The feed conversion of the 0.2% probiotic group was 2.96 kg whereas the control showed a feed conversion of 3.28 kg. The results of this study imply that supplementation with 0.2% probiotics may improve the feed conversion of pigs. There were significant differences in carcass weight, carcass ratio, backfat thickness, and frequency percentage of A grade carcasses between the control and probiotic test groups. In addition, the moisture, crude protein and crude ash contents of the probiotic treated groups did not differ significantly from the control group, however the crude fat values of the 0.2% probiotic test group was significantly tower than the other groups. The muscle pH levels of all samples ranged from 5.63-5.67 which is the normal pH of pork. The supplementation of probiotics resulted in decreased lightness ($L^*$) values and increased redness ($a^*$) values. Furthermore, the saturated fatty acid contents of the 0.2% and 0.5% probiotic test groups decreased and the unsaturated fatty acid contents increased relative to the control.

• Pediatric Infection and Vaccine
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• v.16 no.2
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• pp.183-190
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• 2009

Purpose : To evaluate the number and severity of adverse reactions after Japanese Encephalitis (JE) vaccination in children using different vaccines (inactivated vaccine or live attenuated vaccine) and to determine the ability and safety of the vaccines to provide effective immunization for JE. Methods : From August 2006 to February 2007, we conducted a prospective cohort study of the adverse reactions associated with JE immunization in Korea. We investigated common adverse reactions during the 4 days following immunization using telephone collaborations with four public health centers and nine pediatric clinics. Results : The mean age of children receiving the inactivated vaccines and live attenuated vaccines, respectively, were 1.4 y (range: 1 to 8.5) and 1.7 y (range: 1 to 8.3). The number of children that received the inactivated vaccines was 425 (64.6%). A total of 233 (35.4%) received the live attenuated vaccines. Fourteen children (3.3%) had more than one localized adverse event with the inactivated vaccine, and six (2.6%) had more than one event with the live attenuated vaccine (P =0.607). Systemic adverse reactions occurred in 5.2% vs. 8.2%, respectively, of these groups (P =0.131). Fever was more common in the live attenuated vaccine group than in the inactivated vaccine group on the day of vaccination (P =0.026). Conclusions : The rate of adverse events in our study was even lower than that previously reported. No significant difference in outcomes between inactivated vaccine and live attenuated vaccine was found in JE-immunized children. Fever was more common in the live attenuated vaccine group than in the inactivated vaccine group on the day of vaccination.

• Korean Journal of Weed Science
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• v.16 no.1
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• pp.21-27
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• 1996

This experiment was conducted to find out an effective propagation method for reed(Phragmites communis Trin.), ensuring a continuous herbicide screening for reed control. Reed propagation methods were compared under a greenhouse condition using tour different materials; seeds, rhizomes, depressed stolons of P. japonica Steud., and stem cuttings. Although reed seeds were easy to harvest and store, their germination rate(${\leq}$5%) was very low and seedling growth from the seeds was slow. Rhizomes were difficult to harvest and their harvest time was limited from November to March. Furthermore, reed propagation using rhizomes had problems of a relatively low germination rate(46%), no uniformity in size and shape, individual differences at the early stage of growth, and difficulties in material storage. Rate of reed growth from rhizomes was higher in commercial soil mix(Boo Nong soil) than in sand or in sand+upland soil(1:1). Depressed stolons of P. japonica had a moderate germination rate(65%) and were relatively easy to harvest. However, their harvest time was limited only from August to September. Propagation method using stem cuttings had several advantages over the above methods using other materials. Reed plants could uniformly be propagated from the stem cuttings with a relatively high germination rate(75%). Stem cuttings of central nodes showed a higher germination rate compared to those of upper or lower nodes. Stem cuttings from the field should be used immediately after harvest, since their germination rate decreased rapidly when they were stored under a wet- or a dry-refrigerated condition. Furthermore, the germination of stem cuttings tended to decrease when they were collected from the field after August. This indicates that there is a limitation of harvest time for stem cuttings. However, a year-round propagation of reed using stem cuttings is possible if parent plants are grown in a greenhouse, and thus herbicide screening for reed control could continuously be performed.

• Journal of the Mineralogical Society of Korea
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• v.25 no.3
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• pp.143-153
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• 2012

Mica-type minerals (illites) in the shales of the Jigunsan formation at Seokgaejae in Samchuk-City, Gangwon-do are studied using electron probe micro analysis (EPMA). The average chemical formula of the mica-type mineral obtained from the quantitative analysis is $(K_{1.17}Na_{0.04}Ca_{0.01})(Al_{2.80}Mg_{1.17}Fe_{0.78})(Si_{6.34}Al_{1.66})O_{20}(OH)_4$, which shows a chemical formula within the range of illite. These illites so called can be considered as mixed-phases among muscovite, pyrophyllite and chlorite due to the low contents of interlayer cations and high Mg, Fe. The formula of illite is separated into those three minerals and the method for the separation is newly formulated and proposed in this study. From the formula of illite, the content of muscovite is estimated from K (Na and Ca included), the content of chlorite by Mg+Fe, and the rest remains as pyrophyllite. The chemical formula of muscovite can be calculated by subtracting the compositions of pyrophyllite and chlorite from the analyzed composition of illite using an ideal formula for pyrophyllite and analyzed average formula for chlorite. The calculated formula of muscovite is supposed to be stoichiometric in principle. The result of the separation of analyzed illite is 61% muscovite, 27.3% chlorite and 11.7% pyrophyllite and the calculated formula of muscovite after separation is $(K,Na,Ca)_{2.00}Al_{3.69}(Si_{6.75}Al_{1.25})O_{20}(OH)_4$. The calculated formula of muscovite slightly low in Al content can be considered to be reasonable in general when the low content of Al in the rock and the uncertainties of chlorite compositions used in the calculation are counted. This supports that the method of separation proposed in this study is also applicable.

• Journal of Animal Science and Technology
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• v.51 no.2
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• pp.143-154
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• 2009

(Y $\times$ L) $\times$ D-crossbred gilts and barrows weighing $80.2\pm0.2$ kg were fed a "medium-energy" (ME) or "low-energy" (LE) diet (3.2 vs 3.0 M cal DE/kg) and slaughtered at 110, 125, or 138 kg, after which physicochemical and sensory quality traits of major primal cuts of resulting carcasses were analyzed, under a 2 (sex) $\times$ 2 (diet) $\times$ 3 (slaughter weight; SW) factorial arrangement of treatments. The ADG and ADFI were greater (P<0.01) in barrows than in gilts and also in 125- and 138-kg vs 110-kg SW. Moreover, ADG and gain:feed were greater in ME vs LE (P<0.01), whereas ADFI was greater in LE vs ME (P<0.01). Backfat thickness, which increased with increasing SW (P<0.01), was not affected by sex or diet. Carcass marbling score was greater (P<0.01) in gilts and LE than in barrows and ME, respectively. Carcass quality grade, which was superior in LE vs ME, was not affected by SW, whereas the yield grade decreased abruptly between 125- and 138-kg SW primarily due to the upper limit of carcass weight imposed on the A and B grades. Physicochemical characteristics including pH, drip loss, and variables pertaining to color of belly, ham, and loin were not affected significantly by any of the treatment factors, albeit statistically significant in some cases, in terms of quality criteria. In sensory evaluation, the acceptability of fresh belly was not influenced by any of the treatment factors. Marbling score of fresh ham was greater in LE vs ME (P<0.01) and tended to increase between 110- and 125-kg SW (P=0.10); in loin, the increase of this variable between the two SW was significant (P<0.01). Following cooking, LE was superior to ME in the acceptability in belly and ham, but the effect of SW was insignificant in any of the sensory quality traits evaluated in this study in any of the three major primal cuts. In conclusion, the present results suggest that SW can be increased to up to 138 kg without compromising carcass quality and that LE has some beneficial effects on quality of the whole carcass and the major primal cuts.

• Journal of the Korean association of regional geographers
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• v.9 no.3
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• pp.373-384
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• 2003

This study analyses the soil loss due to cropland increase in the Hoeryeung area of northeast Korea, using Landsat images of 1987 TM and 2001 ETM, together with DTED, soil and geological maps, and rainfall data of 20 years. Items of land cover and land use were categorized as cropland, settlement, forest, river zone, and sand deposit by supervised classification with spectral bands 1, 2 and 3. RUSLE model is used for estimation of soil loss, and AML language for calculation of soil loss volumes. Fourier transformation method is used for unification of the geographical grids between Landsat images and DTED. GTD was selected from 1:50,000 topographic map. Main sources of soil losses over 100 ton/year may be the river zone and settlement in the both times of 1987 and 2001, but the image of the 2001 shows that sources areas have developed up to the higher mountain slopes. In the cropland average, increases of hight and gradient are 24m and $0.8^{\circ}$ from 1987 to 2001. In the case of new developed cropland, average increases are 75m and $2.5^{\circ}$, and highest soil loss has occurred at the elevation between 300 and 500m. The soil loss 57 ton of 1987 year increased 85 ton of 2001 year. Soil loss is highest in $30{\sim}50^{\circ}$ slope zones in both years, but in 2001 year, soil loss increased under $30^{\circ}$ zones. The size of area over 200 ton/year, indicating higher risk of landslides, have increased from $28.6km^2$ of 1987 year to $48.8km^2$ of 2001 year.

• Journal of Food Hygiene and Safety
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• v.35 no.5
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• pp.430-437
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• 2020

This is an approach study on the sensory properties (taste and odor) of 15 types of Korean conventional soups and stews using electronic nose and tongue. The relative sensor intensity for the taste components of the samples using electronic tongue was demonstrated. By SRS (sourness) sensor, sogogi-baechuguk (beef and cabbage soup) had the highest rate of 9.0. The STS (saltiness) sensor showed the highest score of 8.2 for ojingeoguk (squid soup). For the UMS (umami) sensor, which identifies savoriness, the sogogi-baechuguk was the highest at 10.1. The SWS (sweetness) sensors showed relatively little difference, with sigeumchi-doenjangguk (spinach and bean paste soup) at the highest of 7.3. According to the BRS sensor, which tests for bitterness, the siraegi-doenjangguk (dried radish green and bean paste soup) was the highest at 7.8. By principal component analysis (PCA), we observed variances of 56.21% in principal component 1 (PC1) and 25.23% in PC2. For each flavor component, we observed -0.95 and -0.20 for factor loading of PC1 and PC2 for SRS sensors, 0.96 and 0.14 for STS sensors, and -0.94 and 0.22 for PC1 and PC2 for UMS sensors, and PC1 and 0.22 for PC1 and PC2 loading for SWS sensors. The similarity between the samples identified by clustering analysis was largely identified by 4 clusters. A total of 25 kinds of volatile compounds in 15 samples were identified, and the ones showing the highest relative content in all samples were identified as ethanol and 2-methylthiophhene. The main ingredient analysis confirmed variances of 28.54% in PC1 and 20.80% in PC2 as a result of the pattern for volatile compounds in 15 samples. In the cluster analysis, it was found to be largely classified into 3 clusters. The data in this study can be used for a sensory property database of conventional Korean soups and stews using electronic sensors.

• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.571-577
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• 2010

Korean traditional medicinal herbs have been reported to possess antioxidant and anti-hyperglycemic activities. We tested the antioxidant and anti-hyperglycemic activities of 6 kinds of medicinal herbs: Angelica gigas N., Poria cocos, Mori radicis Cortex, Mori folium, Aralia elata Cortex, and Panax ginseng, prepared as hot water, ethanol, and sonication extracts. The antioxidant activities of the extracts were examined by performing total polyphenol, total flavonoid, and ${\alpha}$,${\alpha}$-diphenyl-${\beta}$-picrylhydrazyl (DPPH) assays. For M. folium, the ethanol extract showed the strongest effects in DPPH radical scavenging activity among the three extraction methods. In addition, sonication extracts of M. radicis Cortex and M. folium showed the highest inhibitory activities for ${\alpha}$-glucosidase among the different extracts. The ethanol extracts of M. folium had the highest inhibition effects against ${\alpha}$-amylase. A direct correlation between antioxidant and anti-hyperglycemic inhibition activity was found in the ethanol and sonication extracts. From the results, it is considered that these six medicinal herbal extracts have antioxidative, anti-hyperglycemic, and correlation effects based on different extraction methods.

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.743-749
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• 2014

The aim of this study was to develop hydroponic-cultured ginseng vinegar (HGV) containing ginsenoside Rg2 in order to its anti-obesity and anti-hyperlipidemic effects in C57BL/6J mice. HGV was prepared by two-stage fermentation. The ginsenoside Rg2 contained in acetic acid-fermented HGV increased by 4.0 times compared to that in pre-fermented HGV. To measure the anti-obesity effect of HGV, thirty two mice were randomly divided into four groups: normal diet group (ND), high-fat diet group (HFD), high-fat diet-supplemented with HGV group (HGV), and high-fat diet-supplemented with green tea extract group (GT). Body weight, fat weight, and liver weight decreased in the HGV group. The HGV group also showed lower plasma levels of low-density lipoprotein (LDL)-cholesterol and triglycerides, and higher levels of high-density lipoprotein (HDL)-cholesterol compared to the corresponding levels in the HFD group. Furthermore, there were significant decreases in plasma aspartase aminotransferase (AST) and alanine aminotransferase (ALT) levels in the HGV group compared to the corresponding levels in the HFD group. These results suggest that HGV can be used as an anti-obesity therapeutic agent or functional ingredient.

• Journal of Animal Science and Technology
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• v.51 no.4
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• pp.329-336
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• 2009

The objective of this study was to investigate the relationship between measurements of color and water-holding capacity (WHC) in pork loin. A total of 419 pork loins were sampled from crossbred (Landrace$\times$Jeju native black pig) F2 pigs at a commercial slaughter house. Meat color measurements (CIE $L^*$, $a^*$, $b^*$), chroma ($C^*$) and hue angle (h) were measured with the Minolta Chromameter and WHC was measured by filter paper fluid, drip loss and cooking loss. Also pH, moisture content and crude fat content were measured at 24 hr postmortem. CIE $L^*$, $b^*$ and h values had positive correlation with drip loss (r=0.52, 0.42), but CIE $a^*$ and $C^*$ values were not related to drip loss. Results showed that CIE $L^*$, $b^*$, and h color system was better than CIE $L^*$, $a^*$, $b^*$ color system to predict WHC, especially drip loss. pH was negatively correlated to drip loss (-0.42) and CIE $L^*$ (-0.67). Although CIE $L^*$ and pH were correlated to drip loss, the accuracy of their estimates for drip loss was 27% and 17%, respectively. Consequently, it was confirmed that meat color and WHC were not perfectly related and suggested that CIE $L^*$, $b^*$, and h color space should not be used independently to predict WHC of pork loin.