• Journal of Animal Science and Technology
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• v.47 no.6
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• pp.1017-1024
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• 2005

This study was investigated the effect of the length of stunning time on pH, water holding capacity(WHC), cooking loss(CL), meat color and incidence rate of blood spot in broiler carcass. One-hundred and forty broiler chickens were slaughtered by three different length of stunning times(5 sec., 8 sec., 11 sec.) with the same electrical frequency(255Hz) and 50 voltage in a commercial abattoir. The WBS values and cooking loss of breast muscle were increased with increasing the stunning time, while WHC of breast muscle were decreased. Lightness(L* value) and yellowness(b* value) scores of leg muscle and skin stunned with 50V, 255Hz, 8 sec, 11 sec. were higher than those of broilers stunned with 50V, 255Hz, 5sec(P<0.05). But, there was no significant difference in color on breast and wing muscle. In subjective evaluation, frequence of the first grade had a trend of being increased by extending the stunning time. There was only a few cases of PSE chicken with 0.02%, while blood spot was observed at the highest rate for the 5 sec. treatment. TBARS indicated that a longer length of stunning resulted in a higher rate of fat oxidation. This experiment demonstrated that the length of stunning time has a significant effect on meat quality and its stability during chiller storage.

• Korean Journal of Ecology and Environment
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• v.35 no.1 s.97
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• pp.28-35
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• 2002

The effect of physical parameters on water quality was analyzed using monitoring data of 193 agricultural reservoirs. The retention time of reservoirs ($t_d$) ranged between 10 and 140 days, and the ratio of drainage area (DA) to reservoir surface area (SA) was between 10 and 120. Both ratios of DA/SA and total area (TA)/ reservoir storage (ST) in Korean agricultural reservoirs were relatively greater than those in natural lakes in other countries. As retention time was plotted against DA/SA ratio, it was shorter in Korean reservoirs than natural lakes. The semi-logarithmic relationship between TA/SA and t>$t_d$ was $t_d\;=\;42.21(TA/ST)^{-1}$ (n = 50, $R^2\;=\;0.89$). While areal loading of total phosphorus (TP) was below $4\;gTP{\cdot}m^{-2}{\cdot}yr^{-1}$ in general, it exceeded $10\;gTP{\cdot}m^{-2}{\cdot}yr^{-1}$ in reservoirs where DA/SA ratio was greater than 100, which implies that areal loading of TP increases as DA/SA ratio increases. Chl-a concentration was positively related with the mean depth of reservoir, implying the higher Chl-a concentration with deeper the mean depth. Therefore, the deeper reservoir might be advantageous in water quality management perspective if other morphological conditions are similar. The empirical regression equation using physical parameters was also suggested in the estimation of TP concentration in the reservoirs. Combined information presented in this paper might be applicable to the water quality management in agricultural reservoirs.

• Korean Journal of Poultry Science
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• v.41 no.4
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• pp.249-259
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• 2014

Cryopreserving cells which are maintaining their viability are the very complex process. This study has been carried out in order to find the effects of cryopreservation steps and freezing media on the rates of viability of cryopreserved chicken primordial germ cells (PGCs). PGCs obtained from the germinal gonade of 5.5~6 day (stage 28) chick embryos of Korean Ogye (KO) and Commercial breeds (C), using the MACS method were suspended in a freezing medium containing a freezing and protecting agents (e.g. dimethyl sulfoxide (DMSO), ethylene glycol (EG) and propylene glycol (PG)). Gonads were harvested from stage 28 chick embryos and pooled in groups of 5, 10, 15, 20E embryos, contributing gonads to the cell suspension. The gonadal cells, including PGCs, were then frozen in 1 of the following cryoprotectant treatments : 2.5%, 5%, 10%, 15% and 0% cryoprotectant (DMSO, EG, PG) as a control. Effects of exposure to slow freezing and vitrification, with different concentrations of the cryoprotectant solution, were examined. After vitrification and slow freezing, survival rates of the frozen-thawed PGCs from the 10% EG plus FBS treatment were 85.63%, and 66.14% (p<0.05), respectively. The viability of PGCs after freeze-thawing was significantly higher for 10% EG plus FBS treatment than for 10% PG + FBS treatment (p<0.05) (85.63% vs 66.81%) by vitrification. This study established a method for preserving chicken PGCs that enables systematic storage and labeling of cryopreserved PGCs in liquid ($LN_2$) at a germplasm repository and ease of entry into a data base. In the future, the importance for this new technology is that poultry lines can be conserved while work is being conducted on improving the production of germline chimeras.

• Journal of Nutrition and Health
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• v.7 no.3
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• pp.1-13
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• 1974

The relative state of human iron storage may be ascertained more reliably through determination of the serum iron, iron binding capacity, transferrin saturation and absorption of radioactive iron in conjunction with studies of red cell morphology than from the study of red cell morphology alone. Recent investigations have shown that there is an increase in red cell protoporphyrin concentration in iron deficiency anemia. The significance of the red cell protoporphyrin has been discussed greatly during the years since its discovery. Two of the main factors which appear to influence the amaunt of protoporphyrin are increased erythropoiesis and factors interfering with the utilization of iron in the synthesis of hemoglobin, and iron deficiency. Recently Heller et al. have described a simplified method for blood protoporphyrin assay and this technique could be used assess nutritional iron status, wherein even minor insufficiencies are detectable as increased protoporphyrin concentrations. Based on the evaluation of the relationship between nutritional iron status and red cell protoporphyrin as an index suitable for the detection of the iron deficiency is described in this paper. RESULTS 1. Hemoglobin Concentrations and Anthropometric Measurements. The mean and standard deviations of the various anthropometric measurements of different age and sex groups are shown in table 1. There measurements have been compared with the Korean Standard. In the absence of local standards for arm circumference and skin-fold thickness over triceps, they have been compared with the standard from Jelliffe. Table 2,3, and 4 give anthropometric measurements and frequency (%) of anemia in children surveyed. The mean height of the children studid was 10 to 20 percent; below the Korean Standard. The distribution of height below 80 percent of the Standard was 21.2 percent, however, among anemic group this percentage was 27.7 percent. In general, the mean weight of the children was 10 to 15 percent below the Korean Standard. The percentage of children with weight less than 80 percent of the Standard was about 35 percent. But in the anemic group of the children, this percentage was 44 percent. The mean arm circumference was about 15 percent lower than the Jelliffe's standard. 61.2 percent of the children had values of arm circumference below 80 percent of the standard. Children with low hemoglobin levels, this percentage was 80 percent. The mean skinfold thickness over the triceps of the children studied was about 25 Percent lower than the Jelliffe's standard and 61.2 percent of the children had the value less than 80 percent of the standard. Among anemic children, this percentage was 70.8%. As may be seen from table 5, the mean hemoglobin concentration of the total group was 11.3g/100ml. Hemoglobin concentration was less than 11.0g/100ml. in 65(36.5%) of the 178 children. The degree of anemia in most of these children was mild with a hemoglobin level of less than 8.0g/100ml. found in only one child. In general, the prevalence of anemia was high in female children than male and decreased its frequency with increasing age. Relatively close relationship was observed between hemoglobin level and anthrophometric measurements especially high between arm circumference and skinfold thickness and hemoglobin but very low in height and low in weight and hemoglobin level, estimated by chi-square value. II. Serum iron, Transferrin saturation (1) Serum iron, and transferrin saturation Serum iron, transferrin saturation and red cell protoporphyrin concentrations were estimated in sub-sample of 84 children from 1 to 6 years and 24 older children between 7 and 13 years of age. The findings are presented in table 6. The mean serum iron concentration of the total group was 59ug/100ml. However, the level incrased with age from 36.6ug/100ml. (1-3years) to 80.8ug/100ml. (7-13 years). 60 percent of these children had a serum iron level less than 50ug/10ml. in the 1-3 years age group and 31.4 percent for 4-6 years group. These contrast with the finding of 12.5 percent anemic children in the 7-13 years age group. The mean transferrin saturation for the total group was 18.1 percent and frequency of anemia by transferrin saturation was observed same pattern as serum iron concentration. (2) Red cell protoporphyrin concentrations. (a) Red cell protoporphrin levels of children: Red cell protoporphyrin and other biochemical data are shown in table 4. The mean concentration in red cell of all children was fround 46.3ug/100ml. RBC. and differences with age groups were observed; in the age group 1-3 years, the mean concentration was $59.5{\pm}32.14$ ug/100ml. RBC; 4-6 years $44.1{\pm}22.57$ ug/100ml. RBC. and 7-13 years, $39.0{\pm}13.56$ ug/100ml. RBC. (b) Normal protoporphyrin values in adults: It was observed that in 10 normal adult males studied here the level of protoporphyrin in red cell ranged from 18 to 54 ug/100ml. RBC. and the mean concentration was $47.5{\sim}14.47$ ug/100ml. RBC. Other biochemical determination made on the same subjects are presented in table 8. (c) Red tell protoporphyrin concentration of occupational blood donors: The results of analyses for red cell protoporphyrin as well as serum iron, transferrin saturation and hemoglobin in the 76 blood donors are presented in table 7 and 8. In this experiment, donors were selected at random, however, most of them bled repeatedly because of poor economic situation, I doubt. Table 9 shows the distribution of red cell protoporphyrin concentration and hemoglobin concentration of occupational donors. The mean hemoglobin value for the total was 11.9 g/100 ml. When iron deficiency anemia is defined as a transferrin saturation below 15%, prevalence of anemia was 47.4 percent and the mean serum iron was 27.1ug/100ml. and red cell protoporphyrin, 168.3ug/100ml. RBC. However, mean serum iron and protoporphyrin concentration of above 15% transferrin saturation were 11.6 ug/100 ml. and 58.8 ug/100 ml. RBC. respectively. The mean Protoporphyrin concentration of non-anemic (above 15% transferrin saturation) donors was slightly higher than the results of normal adult males.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.12 no.3
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• pp.191-200
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• 1979

For the use of antarctic krill as a fond protein source its compositional characteristics were investigated as the first part of the work includes other subjects such as processing of drill paste, concentrates, and fermented or seasoned product. In general composition of fresh frozen and preboiled frozen krill on board, the contents of crude fat and free amino nitrogen were higher in the former than in the latter which contained a high amount of ash. VBN was rather high as much as 37.6 and $26.4\;mg\%$ in both fresh frozen and preboiled krill. The pH of drill homogenates was 7.1 to 7.2 in both cases. Such a low pH might be attributed to a long term storage and temperature fluctuations during frequent transshipping. The amino acid competition of fresh frozen krill meat showed relatively high amount of glutamic acid, aspartic acid, lysine, proline, and leucine while methionine, histidine, serine, tyrosine, and phenylalanine were lower. Among the essential amino acids lysine and leucine were higher and methionine was lower. In tile composition of free amino acid proline, lysing, arginine, and alanine were higher comparatively to the contents of histidine, aspartic acid, serine, and threonine. It is noteworthy for nutritional qualification that tile essential amino acids particularly as lysine were abundant similarly to that of fishes. Heavy metal contents of krill meat 0.039 to 0.048 ppm as Hg, 0.06 to 0.11 ppm as Pb, less than 0.32 ppm as Zn, 0.008 to 0.012 ppm as Cd, 0.61 to 0.68 ppm as Fe, 0.87 to 1.37 ppm as Cu, and nondetective as Cr. A high Cu content seems to be resulted by tile blood pigment of crustacea. The ratio,1 of edible portion to non-edible portion were 37:63 in fresh frozen and 42:58 in preboiled frozen krill respectively. Release of drip after thawing was more in fresh frozen than in preboiled frozen drill marking $36\%$ and $24\%$ of both respectively.

• Food Science and Preservation
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• v.17 no.1
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• pp.50-57
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• 2010

To develop a new functional kimchi with antioxidative properties, salted baechu was soaked in black rice water extract for 6 h at room temperature. The antioxidative property of the water extract was $78.75{\pm}1.18%$ that of the control (0.1% [w/v] alpha-tocopherol). The black rice gel was added to the baechu kimchi preparation. The color of baechu kimchi treated with black rice water extract changed to dark violet and/or black. Control kimchi and black rice water-treated kimchi were stored at $4^{\circ}C$ for 30 days. No significant differences were detected between the control and the black rice water-treated group in the early stages of fermentation. As fermentation time increased, pH decreased and titratable acidity increased rapidly in control kimchi. However, such marked changes were not evident in test kimchi. The hardness value of black rice water-treated kimchi was higher than that of control kimchi after the midpoint of the fermentation period. The storage life of baechu kimchi treated with black rice water extract was prolonged by up to 5 days compared with control samples, owing to a decline in lactic acid bacteria and yeast levels during the final fermentation period in black rice water-treated kimchi. The total phenolic levels and the antioxidative capacity of black rice water-treated kimchi (83%) were approximately 1.5-fold higher than in control kimchi (57%). In sensory evaluation, black rice water-treated kimchi scored higher than did control kimchi using a blind test protocol.

• Journal of Soil and Groundwater Environment
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• v.13 no.5
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• pp.81-87
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• 2008

In accompany with the transfer of US army bases, recent surveys reported serious contamination of soils by the release of petroleum from storage facilities and heavy metals accumulated in rifle-ranges. These problems have made an increased concerns of cleanup technology for contaminated soils. In this study, a full-scale soil washing process improved by multistage continuous desorption and agitational desorption techniques was examined for petroleum-contaminated soils obtained from three different remedial sites that contained 29.3, 16.6, and 7.8% of silt and clay, respectively. The initial concentrations of total petroleum hydrocarbon (TPH) were 5,183, 2,560, and 4,860 mg/kg for each soil. Pure water was applied to operate washing process, in which water used for washing process was recycled 100% for over 6 months. The results of full-scale washing tests showed that the TPH concentrations for soils (> 3.0 mm) were 50${\sim}$356 mg/kg (85.2${\sim}$98.2% removal rates), regardless of the contents of silt and clay from in A, B and C soil, when the soils were washed at 3.0 kg/$cm^2$ of injection pressure with the method of wet particle separation. Based on the initial TPH concentration, the TPH removal rates for each site were 85.2, 98.2 and 89.9%. For soils in the range of 3.0${\sim}$0.075 mm, the application of first-stage desorption technique as a physical method resulted 834, 1,110, and 1,460 mg/kg of TPH concentrations for each soil, also additional multi-stage continuous desorption reduced the TPH concentration to 330, 385, and 245 mg/kg that were equivalent to 92.4, 90.6, and 90.1% removal rates, respectively. The result of multi-stage continuous desorption for fine soil (0.075${\sim}$0.053 mm) were 791, 885, and 1,560 mg/kg, and additional agitation desorption showed 428, 440, and, 358 mg/kg of TPH concentrations. Compared with initial concentration, the removal rates were 92.0, 93.9 and 92.9%, respectively. These results implied we could apply strategic process of soil washing for varies types of contaminated soils to meet the regulatory limit of TPH.

• Analytical Science and Technology
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• v.24 no.2
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• pp.150-157
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• 2011

Aflatoxins are secondary metabolites of the molds of Aspergillus flavus and Aspergillus parasiticus. They are highly carcinogenic compounds and can affect a wide range of vegetable commodities such as cereals (especially corn), nuts, peanuts, fruits and oil seeds, in the field and during storage. In fact, oilseeds are often stored for weeks in conditions that promote the mould growth, and the possible consequent presence of aflatoxins in oilseeds can lead to their transfer in oil. In addition, aflatoxins can be found as a natural contaminant in multi-cereals and beans making baby food for infants and young-children. The objective of this study was to validate the liquid extraction method or develop an analytical method for edible oil and infant-children foods. Therefore, this study developed condition of extract for aflatoxins ($B_1$, $B_2$, $G_1$ and $G_2$) in edible oil using a high performance liquid chromatography with florescence detector (HPLC/FLD). Aflatoxins were extracted from edible oil samples by means of MSPD (Matrix solid phased dispersion), utilizing $C_{18}$ as dispersing material and purified by using immunoaffinity column. The gression line coefficients were above 0.999. The recoveries for aflatoxins ranged from 85.9 to 93.0%, and relative standard deviations were below 5.7%. The new developed method of aflatoxins effectively enhanced recoveries by using MSPD-Immunoaffinity column compared with liquid extraction. The analytical method for liquid extraction of aflatoxin was appropriate for infant-children food. Reviewing the current method, the recoveries of aflatoxins ($B_1$, $B_2$, $G_1$ and $G_2$) were 89.5~92.3%.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.436-443
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• 2004

The purpose of this study was to examine the physico-chemical and sensory characteristics of Kakdugi made with mashed red pepper. With regard to the pH of the Kakdugi, those of the juice from Kakdugi with red pepper powder and of the liquid with mashed red pepper were the highest and lowest immediately after preparation, respectively, but thereafter both slightly decreased, but were similar after the fifth week. Generally, the total acidity of Kakdugi liquid was the higher than that of Kakdugi juice. With regard to the L value, that of the Kakdugi juice was higher than that of Kakdugi liquid and that of Kakdugi with mashed red pepper washigher than that of Kakdugi with red pepper powder. From the third week, the 'L' values of all samples generally decreased. The 'a' value of the Kakdugi liquid with mashed red pepper during fermentation was highest During early fermentation, the juice of Kakdugi with red pepper powder showed a higher value than that of Kakdugi with mashed red pepper, but conversely, from the second week that of Kakdugi with mashed red pepper was higher than that of Kakdugi with red pepper powder. The 'b' value of the juice from Kakdugi with red pepper powder was highest until the second week, but from the third week that of Kakdugi with mashed red pepper was highest. With respect to the organic acids contents, those of citric, quinic and malic acids decreased, but those of lactic and acetic acids increased during fermentation progression. In addition, the citric, lacticand malic acids contents of the Kakdugi with mashed red pepper werethe highest, whereas that of quinic acid of the Kakdugi with red pepper powder was the highest. From the forth week, the acetic acid content of the Kakdugi with mashed red pepper was further increased. As a result of the sensory test, Kakdugi with mashed red pepper showed significantly higher values with regard to redness and fresh flavor, but in overall acceptability in the QDA, appearance and taste in the acceptance test. Therefore, our results indicate that mashed red pepper particularly increased the 'a' value and organic acid contents of Kakdugi compared to those of red pepper powder, leading to an increased overall acceptability.

• Horticultural Science & Technology
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• v.32 no.5
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• pp.645-654
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• 2014

This study was conducted to investigate the effect of 1-methylcyclopropene (1-MCP, $1.0{\mu}L{\cdot}L^{-1}$), a known ethylene action inhibitor, on fruit quality and incidence of physiological disorders during a simulated marketing period at $25^{\circ}C$ for 20 days in early-season Asian pear (Pyrus pyrifolia Nakai) 'Hanareum' that had been treated with 0, 0.5, 1.2 or 2.4% $GA_{4+7}$. Weight loss of stored fruits increased with $GA_{4+7}$ concentration, and the 1-MCP treatment slightly reduced the weight loss rates during the marketing period. Flesh firmness decreased abruptly in all 1-MCP-untreated fruits as the storage period extended to 10 d, whereas the firmness of 1-MCP-treated fruits remained high (> 30 N) during 15 days shelf-life. The effect of 1-MCP was significantly reduced when fruits were subjected to increased GA concentration. Higher soluble solids content and acidity during extended shelf-life were also apparent in 1-MCP-treated 'Hanareum' pears. The L-values (lightness) and hue angles of 1-MCP treated samples were higher than those of controls during 20 days shelf-life, but the a-value (redness) was lower in 1-MCP treated fruits. 1-MCP treatment did not decrease the level of ethylene evolution regardless of $GA_{4+7}$ concentration during shelf-life in early-season Asian pear 'Hanareum'. By contrast, 1-MCP treatment decreased the respiration rate significantly during shelf-life. The efficacy of 1-MCP was greatest in the GA-untreated fruit and was reduced as the $GA_{4+7}$ concentration increased. 1-MCP treatment influenced the severity of physiological disorders including core browning and mealiness: 1-MCP treatment completely blocked the incidence of core browning of during 15 days shelf-life, and reduced the severity of mealiness during 20 days shelf-life regardless of $GA_{4+7}$ concentration. Based on our results, we conclude that the use of $1{\mu}L{\cdot}L^{-1}$ 1-MCP can be of great benefit for maintaining quality and preventing physiological disorders in early-season pear cultivar 'Hanareum' pear, whereas its efficacy decreases with the concentration of $GA_{4+7}$ whereas its efficacy gradually decreases when the concentration of $GA_{4+7}$ paste increased.