• Microbiology and Biotechnology Letters
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• v.40 no.4
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• pp.319-324
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• 2012

Production of liquid starters using wheat bran as a medium for Rhizopus oryzae N174 and the changes in their characteristics noted during storage were investigated in this study. The optimal culture conditions of the liquid starters were determined to be 5~15% (w/v) wheat bran and 48~72 hrs of incubation. The effects of liquid starters with different storage periods and temperatures (-18, 4, 10 and $25^{\circ}C$) on the quality of wheat nuruk were evaluated. According to the results of the pH, acidity, reducing sugar and enzyme activities, it was found that liquid starter using wheat bran preserved for one day, at any temperature, is the best method of storage for seed cultures for R. oryzae N174.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1301-1306
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• 2008

The physiological and microbiological characteristics of various mul-kimchis prepared with omija (Schiznadra chinensis) water extract (1, 2, 3 v/w%) (omija mul-kimchi ) or water (control) were investigated during fermentation for 21 days at $10^{\circ}C$. The pH of omija mul-kimchi was lower than that of control and lowered with increasing the concentration of omija between 1% and 3%. The pH did not change significantly during fermentation in omija mul-kimchi compared with control. The changes in titratable acidity were similar in pH. The change of total microbs and lactic bacteria during fermentation was similar in various mul-kimchis and the viable cell numbers in omija mul-kimchi were lower than in control. The viable cell of mul-kimchi decreased with increasing the concentration of omija water extract. The texture of various mul-kimchi such as hardness, cohesiveness, chewiness and springiness, was decreased but the texture of 1% omija mul-kimchi was maintained significantly higher than that of control during fermentation. The DPPH radical and nitrite scavenging activity of omija mul-kimchi were higher than those of control and the activities increased with increasing concentrations of omija water extract. The sensory quality of 1% omija mul-kimchi showed the highest value in taste and overall acceptability among the tested mul-kimchis.

• Phonetics and Speech Sciences
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• v.5 no.2
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• pp.3-10
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• 2013

The purpose of this study is to analyze the acoustic characteristics of Korean alveolar sibilant sounds of children with cerebral palsy by acoustic analysis. Thirteen children with spastic cerebral palsy aging from 6 to 10 years old, were selected by an articulation test, and compared with a control group of thirty children. The meaningless monosyllable CV, disyllable VCV(/asa/) and frame sentence including target syllables CV were measured. C was from the /s, s'/, and V was from the set /a, i, u, ${\varepsilon}$, o, ɯ, ʌ/. Multi-Speech was used for data recording and analysis. As a result, the frication duration of lenis-glottalized alveolar sibilant of children with cerebral palsy was significantly shorter than that of the control group in CV, VCV and frame sentence. The vowel duration in the following lenis-glottalized alveolar sibilant of children with cerebral palsy was significantly longer than that of the control group in CV, VCV and frame sentence. The children with cerebral palsy showed frequency and intensity of friction intervals which were significantly lower than in the control group in CV, VCV and frame sentence. In the comparison of the lenis-glottalized alveolar sibilant by the children with cerebral palsy group's phonation types, the frication duration showed a significant difference between the phonation types in CV, VCV and between the phonetic contexts. The glottalized-sibilant was longer than the lenis-sibilant in all the phonetic contexts. The subsequent vowel duration showed a significant difference between the phonation types in VCV and between the phonetic contexts(p<.05). The vowel duration in the following glottalized-sibilant was longer than the vowel duration in the following lenis-sibilant in all the phonetic contexts. In the frequency there was a significant difference between the phonation types in CV, and in the intensity there was a significant difference between the phonation type in CV and VCV. The children with spastic cerebral palsy had difficulty in articulating the alveolar sibilant due to poor control ability in laryngeal, respiration and articulatory movements which require fine motor coordination. This study quantitatively analyzes the acoustic parameters of the alveolar sibilant in various phonetic contexts. Therefore, the results are expected to help provide fundamental data for an intervention of articulation treatment for children with cerebral palsy.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.109-115
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• 2014

This paper investigated the optimal conditions for coffee extraction and dilution by comparing differences in soluble compounds and sensory characteristics of coffee subjected to cold-water extraction according to water quantity and dilution ratio. For sample preparation, we extracted coffee for 3 to 10 hours by adding 400 mL, 600 mL, 1,000 mL and 1,800 mL of cold water ($20^{\circ}C$) to 100 g of ground coffee, resulting in 200 mL, 400 mL, 800 mL and 1,600 mL portions of extracted coffee, respectively. Following this, the 200 mL, 400 mL and 800 mL portions of extracted coffee were further diluted with 1,400 mL, 1,200 mL and 800 mL of cold water, resulting in ratios of coffee to cold water of 1:7, 1:3 and 1:1, respectively. The 1,600 mL of portion of extracted coffee was not diluted and used as a sample. Undiluted coffee showed the highest values for pH, acidity, reducing sugar, total soluble solids and total phenolic compounds among all sample coffees, whereas the highly diluted coffee with a high ratio of 1:7 showed the lowest values. In a descriptive test, odor, sourness, bitterness and body intensity were also the highest in undiluted coffee due to the overly extracted coffee compounds. Undiluted coffee showed the lowest preference in terms of aroma, aftertaste and balanced coffee taste. On the other hand, diluted coffee at a ratio of 1:7 showed the lowest values for odor, sourness, bitterness and body intensity. Diluted coffee at a ratio of 1:3 showed the highest values for sweetness and acidity and was the most preferred in terms of aroma, aftertaste and balance. As a result, our study concluded that the optimal conditions for extraction and dilution of coffee with cold water are a ratio of ground coffee to cold water of 1:6 (w/v), followed by further dilution of the coffee by cold water at a ratio of 1:3.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.11
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• pp.1582-1587
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• 2012

This experiment was performed to investigate the effects of lysine (Lys) to DE ratio on growth performance, and carcass characterics in finishing barrows. Ninety six cross-bred finishing barrows ((Landrace${\times}$Yorkshire)${\times}$Duroc, average BW $58.25{\pm}0.48$ kg) were assigned as a randomized complete block design by 2 energy levels and 4 Lys:DE ratios on the basis of BW to one of 8 treatments with 3 replications with 4 animals per pen. The levels of DE and Lys:DE ratio for each treatment were i) DE 3.35 Mcal/kg, 1.5 g Lys/Mcal DE, ii) DE 3.35 Mcal/kg, 1.8 g Lys/Mcal DE, iii) DE 3.35 Mcal/kg, 2.1 g Lys/Mcal DE, iv) DE 3.35 Mcal/kg, 2.4 g Lys/Mcal DE, v) DE 3.60 Mcal/kg, 1.5 g Lys/Mcal DE, vi) DE 3.60 Mcal/kg, 1.8 g Lys/Mcal DE, vii) DE 3.60 Mcal/kg, 2.1 g Lys/Mcal DE, viii) DE 3.60 Mcal/kg, 2.4 g Lys/Mcal DE. During finishing period from 58 kg to 103 kg of BW, increased energy density in the diet increased (p<0.05) ADG and gain:feed ratio, but did not influence ADFI. As Lys:DE ratio was increased, ADG, ADFI and gain:feed ratio were improved in finishing barrows (p<0.05). There were positive interactions (p<0.05) between carcass weight, grade, and backfat thickness and energy density and Lys level (p<0.05). In conclusion, data from our current study suggest that maximum yields including ADG, gain:feed ratio, carcass weight and grade can be achieved by administrating finishing pigs with an ideal Lys:DE ratio, Lys 2.1 g/DE Mcal.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.10
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• pp.1474-1483
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• 2013

The objective was to evaluate the use of prediction equations based on the chemical composition of feedstuffs to estimate the values of apparent metabolisable energy corrected for nitrogen balance (AMEn) of corn and soybean meal for broilers. For performance and carcass characteristics, 1,200 one-d-old birds (male and female) were allotted to a completely randomised factorial $2{\times}8$ (two genders and eight experimental diets) with three replicates of each sex with 25 birds. In the metabolism trial, 240 eight-d-old birds were distributed in the same design, but with a split plot in time (age of evaluation) with five, four and three birds per plot, respectively, in stages 8 to 21, 22 to 35, and 36 to 42 d of age. The treatments consisted of the use of six equations systems to predict the AMEn content of feedstuffs, tables of food composition and AMEn values obtained by in vivo assay, totalling eight treatments. Means were compared by Scott-Knott test at 5% probability and a confidence interval of 95% was used to check the fit of the energy values of the diets to the requirements of the birds. As a result of this study, the use of prediction equations resulted in better adjustment to the broiler requirements, resulting in better performance and carcass characteristics compared to the use of tables, however, the use of energy values of feedstuffs obtained by in vivo assay is still the most effective. The best equations were: AMEn = 4,021.8-227.55 Ash (for corn) combined with AMEn = -822.33+69.54 CP-45.26 ADF+90.81 EE (for soybean meal); AMEn = 36.21 CP+85.44 EE+37.26 NFE (nitrogen-free extract) (for corn) combined with AMEn = 37.5 CP+46.39 EE+14.9 NFE (for soybean); and AMEn = 4,164.187+51.006 EE-197.663 Ash-35.689 CF-20.593 NDF (for corn and soybean meal).

• Childhood Kidney Diseases
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• v.12 no.2
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• pp.186-193
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• 2008

Purpose : Intrarenal reflux(IRR) is backflow of urine from the renal pelvis into the collecting ducts. IRR is the main cause of renal injury in children with vesicoureteral reflux (VUR) which leads to renal scars, hypertension, proteinuria, and chronic renal failure. The purpose of our study was to investigate the characteristics of intrarenal reflux. Method : We retrospectively reviewed the medical records of 80 patients who were diagnosed as having grades of III-V VUR from Jan. 2004 to Dec. 2006 in the department of pediatrics in Ajou University Hospital. The patients were divided into two groups according to the presence of IRR on voiding cystoureterogram and compared to each other for the possible factors associated with intrarenal reflux. Results : Among 80 VUR patients, IRR(＋) group comprised 17(21.3%) patients and 27 renal units(23.2%) and revealed younger age, higher grade of VUR, and more proteinuria compared to IRR(-) group. There were no significant difference in gender, laboratory findings and the rate of resolution in VUR or defects on renal scan between two groups. Also, intrarenal reflux mostly corresponded to the same site of photon defects on DMSA scan. Conclusion : We suggest that intrarenal reflux tends to be associated with younger age, higher grade of reflux, more proteinuria with no difference in resolution rate of VUR when compared to the VUR patients without IRR. From this study, we were able to understand the characteristics of intrarenal reflux in children with urinary tract infection.

• Journal of the Korean Ceramic Society
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• v.40 no.10
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• pp.943-948
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• 2003

The microstructure and electrical characteristics of Zn-Pr-Co-Cr-Dy oxides-based varistors were investigated with Dy$_2$ $O_3$ content in the range of 0.0∼2.0 ㏖%. As Dy$_2$ $O_3$ content is increased, the average grain size was decreased in the range of 18.2∼4.6 $\mu\textrm{m}$ and the ceramic density was decreased in the range of 5.49∼4.64 g/㎤. The incorporation of Dy$_2$ $O_3$ markedly enhanced the nonlinear properties of varistors more than 9 times in nonlinear exponent, compared with the varistor without Dy$_2$ $O_3$ The varistor with 0.5∼1.0 ㏖% Dy$_2$ $O_3$ exhibited the high nonlinearity, in which the nonlinear exponent is above 55 and the leakage current is below 1.0 ${\mu}\textrm{A}$. The donor concentration and the density of interface states were decreased in the range of (4.66∼0.25)${\times}$10$\^$18//㎤ and (5.70∼1.39)${\times}$10$\^$12//$\textrm{cm}^2$, respectively, with increasing Dy$_2$ $O_3$ content. The minimum dielectric dissipation factor of 0.0023 was obtained for 0.5 ㏖% Dy$_2$ $O_3$, but further addition of Dy$_2$ $O_3$ increased it.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.1-7
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• 2004

Yoghurt base was prepared from skim milk added with 0.25∼2.0%(w/v) of chlorella extract powder and fermented with lactic acid bacteria(Streptococcus thermophilus : Lactobacillus casei = 1:1) at 37$^{\circ}C$ for 24 hours. Quality characteristics of the yoghurts were evaluated in terms of acid production, number of viable cell, color, texture property, and sensory property during lactic acid fermentation. The addition of 0.25% chlorella extract powder stimulated the growth of lactic acid bacteria which showed the highest number of viable cell counts(l.46${\times}$10$\^$8/ CFU/mL) after 12 hours incubation, and also enhanced the acid production which was pH 4.33 after 12 hours incubation. The L values(brightness) of the yoghurts containing chlorella extract powder were lower than control group, whereas the b values(yellowness) were higher. The hardness and gumminess of the yoghurt added with 0.25% chlorella extract powder were higher than others. Sensory scores of the yoghurt added with 0.25% chlorella extract powder were significantly higher than other groups in color, chlorella odor, sweet taste, chlorella taste, mouth feel, aftertaste and overall acceptability.

• Polymer(Korea)
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• v.36 no.2
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• pp.169-176
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• 2012

Based on our experience in developing resistive humidity sensor, interdigital gold electrodes with different fingers and gaps have been fabricated on a glass epoxy (GE) substrate using screen printing techniques. The basic structure of the electrode consisted of a 3-, 4- and 5-fingers with gaps of 310 and 460 ${\mu}m$. Gold electrode/GE was prepared by first printing silver nanopaste, followed by consecutive electroless plating of Cu, Ni and then Au. Copolymer of [2-(methacryloyloxy)ethyl] dimethyl benzyl ammonium chloride (MDBAC) and methyl methacrylate (MMA) was used as a humidity-sensing polyelectrolyte, which was fabricated by a screen printing method on the Au electrode/GE substrate. The flexible humidity sensor showed acceptable linearity between logarithmic impedance and relative humidity in the range of 20-95%RH, low hysteresis of 1.5%RH, good response and recovery time of 75 sec at 1 V, 1 kHz, and $25^{\circ}C$. Electrode construction had a significant influence on the humidity-sensing characteristics of polymeric humidity sensors. The activation energy between electrode and ion conducting polyelectrolyte plays an important role in explaining the differences of humidity sensing characteristics such as temperature dependence, sensitivity, linearity and hysteresis.