• Journal of Life Science
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• v.12 no.2
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• pp.208-212
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• 2002

Human $\varepsilon$-globin DNA fragment was used to determine the thermal stabilities of base pairs at d(CXG) and d(GXC) by Temperature Gradient Gel Electrophoresis(TGGE). The base pair stability depends on the hydrogen bonding interaction and base stacking interaction of neighbor base sequence. The orders of base pair stabilities were T.AG.A = A.G>C.T>T.C>C.A>A.C for d(GXC).d(GYC).

• The Pure and Applied Mathematics
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• v.30 no.3
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• pp.337-345
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• 2023

Different versions of the boundary Schwarz lemma for the 𝒩 (𝜌) class are discussed in this study. Also, for the function g(z) = z+b₂z²+b₃z³+... defined in the unit disc D such that g ∈ 𝒩 (𝜌), we estimate a modulus of the angular derivative of g(z) function at the boundary point 1 ∈ 𝜕D with g'(1) = 1 + 𝜎 (1 - 𝜌), where ${\rho}={\frac{1}{n}}{\sum\limits_{i=1}^{n}}g(c_i)={\frac{g^{\prime}(c_1)+g^{\prime}(c_2)+{\ldots}+g^{\prime}(c_n)}{n}}{\in}g^{\prime}(D)$ and 𝜌≠1, 𝜎 > 1 and c₁, c₂, ..., c_n ∈ 𝜕D. That is, we shall give an estimate below |g"(1)| according to the first nonzero Taylor coefficient of about two zeros, namely z = 0 and z ≠ 0. Estimating is made by using the arithmetic average of n different derivatives g'(c₁), g'(c₂), ..., g'(c_n).

• Journal of Life Science
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• v.8 no.1
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• pp.32-39
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• 1998

The length and G/C concent of regions of an aphid rDNA unit that spans 13,061bo with 59% G/C content. flolowing belowing below are the those results, 5’ETS is 843bp in length with 69% G/C content, 18S is 2,469bp in length with 59% G/C content, ITS I is 229bp in length with 70% G/C content, 5.8S is 160bp in length with 63% G/C content, ITS II is 325bp in length with 70% G/C content, 28S is 4, 147bp in length with 60% G/C content, IGS is 4,888bp in length with 55% G/C content.

• Food Science of Animal Resources
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• v.18 no.3
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• pp.203-208
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• 1998

The study was carried out to screen mutagenicity of smoking materials for the determination of optimum smoking temperature for meat products. Wood materials employed for smoking were oak and apple trees. Temperatures of the generator for manufacturing of smoke flavoring were set to 250$^{\circ}C$, 400$^{\circ}C$ and 500$^{\circ}C$, respectively. Mutagenic activities of smoke flavoring were assayed according to Ames test using Salmonella typhimurium TA98 and TA 100. In oak wood smoke flavoring, Salmonella typhimurium TA98 without S-9 mix showed strong mutagenic activities at the concentration of 6$\mu\textrm{g}$/plate(250$^{\circ}C$), 4$\mu\textrm{g}$/plate(400$^{circ}C$) and 6$\mu\textrm{g}$/plate(500$^{\circ}C$). Salmonella typhimurium TA100 with S-9 mix showed strong mutagenic activities at the concentration of 10$\mu\textrm{g}$/plate(250$^{\circ}C$), 20$\mu\textrm{g}$/plate(400$^{\circ}C$) and 10$\mu\textrm{g}$/plate(500$^{\circ}C$). Salmonella typhimurium TA98 with S-9 mix showed strong mutagenic activities at the concentration of 30$\mu\textrm{g}$/plate(250$^{\circ}C$), 40$\mu\textrm{g}$/plate(400$^{\circ}C$) and 20$\mu\textrm{g}$/plate(500$^{\circ}C$). Salmonella typhimurium TA100 with S-9 mix showed strong mutagenic activities at the concentration of 30$\mu\textrm{g}$/plate(250$^{\circ}C$), 50$\mu\textrm{g}$/plate(400$^{\circ}C$) and 20$\mu\textrm{g}$/plate(500$^{\circ}C$). Salmonella typhimurium TA100 without S-9 mix showed strong mutagenic activities at the concentration of 10$\mu\textrm{g}$/plate(250$^{\circ}C$), 20$\mu\textrm{g}$/plate(400$^{\circ}C$) and 20$\mu\textrm{g}$/plate(500$^{\circ}C$). Salmonella typhimurium TA98 with S-9 mix showed strong mutagenic activities at the concentration of 30$\mu\textrm{g}$/plate(250$^{\circ}C$), 40$\mu\textrm{g}$/plate(400$^{\circ}C$) and30$\mu\textrm{g}$/plate(500$^{\circ}C$). Salmonella typhimurium TA100 with S-9 mix showed strong mutagenic activities at the concentrations 30$\mu\textrm{g}$/plate(500$^{\circ}C$). Salmonella typhimurium TA100 with S-9 mix showed strong mutagenic activities at the concentration of 30$\mu\textrm{g}$/plate(250$^{\circ}C$), 20$\mu\textrm{g}$/plate(400$^{\circ}C$) and 30$\mu\textrm{g}$/plate(500$^{\circ}C$). From these results, it could be concluded that optimum smoking temperature for meat products should be set below 400$^{\circ}C$, that the compounds like benzo[a]pyrene etc. contain a variety of mutagenic potentials, which could be generated at the higher smoking temperature.

• Journal of the Korean Mathematical Society
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• v.45 no.3
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• pp.781-794
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• 2008

Let $\mathbb{H}_g$ and $\mathbb{D}_g$ be the Siegel upper half plane and the generalized unit disk of degree g respectively. Let $\mathbb{C}^{(h,g)}$ be the Euclidean space of all $h{\times}g$ complex matrices. We present a partial Cayley transform of the Siegel-Jacobi disk $\mathbb{D}_g{\times}\mathbb{C}^{(h,g)}$ onto the Siegel-Jacobi space $\mathbb{H}_g{\times}\mathbb{C}^{(h,g)}$ which gives a partial bounded realization of $\mathbb{H}_g{\times}\mathbb{C}^{(h,g)}$ by $\mathbb{D}_g{\times}\mathbb{C}^{(h,g)}$. We prove that the natural actions of the Jacobi group on $\mathbb{D}_g{\times}\mathbb{C}^{(h,g)}$. and $\mathbb{H}_g{\times}\mathbb{C}^{(h,g)}$. are compatible via a partial Cayley transform. A partial Cayley transform plays an important role in computing differential operators on the Siegel Jacobi disk $\mathbb{D}_g{\times}\mathbb{C}^{(h,g)}$. invariant under the natural action of the Jacobi group $\mathbb{D}_g{\times}\mathbb{C}^{(h,g)}$ explicitly.

• Journal of Life Science
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• v.30 no.3
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• pp.230-238
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• 2020

Carcass traits are the most economically important traits in Hanwoo (Korean cattle). Recently, the development of the field of genomics has made it possible to identify DNA markers for the genetic evaluation of carcass and meat quality traits in beef cattle. The objective of this study was to assess the genetic effects of single nucleotide polymorphism (SNP) markers related to carcass traits by field evaluations in a commercial Hanwoo population. We evaluated 15 SNP markers (TG g.371T>C, APM1 g.1454G>A, FABP4 g.2834C>G, FABP4 g.3533T>A, FABP4 g.3691G>A, SCD g.10153A>G, SCD g.10329T >C, CPE g.601T>C, EDG1 g.166A>G, NPY g.4271T>C, GPD1 g.2766C>T, PDE1B g.17122A>G, PDE1B g.17507A>C, TNNT1 g.6650C>T, and RORC g.20152A>G) related to carcass traits in Hanwoo. Genotyping of these SNP markers was performed using PCR-RFLP analysis in Hanwoo steers (n = 1,536) to evaluate their association with carcass traits. Seven SNPs, APM1 g.1454G>, FABP4 g.3691G>A, SCD g.10153A>G, CPE g.601T>C, PDE1B g.17122A>G, TNNT1 g.6650C>T, and RORC g.20152A>G, were significantly associated with carcass traits such as marbling score (MS), backfat thickness (BF), musculus longissimus dorsi area (LDA), carcass weight (CW), meat grade (MG), meat color (MC), and maturity score (MA). The results suggest that these SNPs may be used as DNA markers for the selection of Hanwoo with higher meat quality.

• Journal of Life Science
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• v.13 no.5
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• pp.651-657
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• 2003

Randomly amplified polymorphic DNA (RAPD) analysis was used to study genetic relationships among C. polykrikoides, G. impudicum and G. catenatum, which possess similar morphological features. Four of 12 primers were selected and 59 amplification products ranged from 0.2 kb to 3.0 kb. The number of polymorphic products in C. polykrikoides, G. impudicum and G. catenatum was 16 (27.1%), 8 (13.5%), and 16 (27.1%), respectively, while 17 were monomorphic. Number of species-specific bounds was 26 (44.0%), 34 (57.6%), 26 (44.0%) in C. polykrikoides, G. impudicum and G. catenatum, respectively. The genetic similarity between C. polykrikoides and G. impudicum/G. catenatum was 0.83, whereas G. impudicum and G. catenatum was 0.78. Our results suggest that C. polykrikoides, G. impudicum and G. catenatum are extremely different on the basis of RAPD analysis, despite similarity based on their morphology. The RAPD technique appears to be efficient in detecting genetic variation in these dinoflagellates.

• Journal of Sericultural and Entomological Science
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• v.45 no.2
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• pp.90-95
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• 2003

This study was carried out to identify of C3G (cyanidin-3-glucoside) from mulberry fruits and quantify with different varieties. C3G of mulberry fruits was extracted with 1％ HCl-MeOH and purified with open column (5${\times}$90cm) which filled with Amberlite IRC-50 ion exchange resin. The $\lambda$max ranges of the purified C3G on UV/vis spectrum were 516nm and 280nm. Also, molecular weight of C3G from mulberry fruits by LC-Mass was determined as 449. From above results, we concluded that anthocyanin pigment of mulberry fruits was C3G only. The cyanidin-3-glucoside (C3G) was separated and quantified by High Performance Liquid Chromatography (HPLC) system using a Nova-Pack C$\_$18/ column. Mean content of the 35 tested accessions was 0.89％. Also fruity characteristics as well as C3G content to select the desirable mulberry varieties for the production of fruit were researched and analyzed. We selected three suitable varieties such as 'Susungppong', 'Kangsun', and 'Jeolgokchosaeng(Chungpuk)'.

• Communications of the Korean Mathematical Society
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• v.33 no.3
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• pp.695-704
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• 2018

In this paper, firstly we compute the spectral norm of g-circulant matrices $C_{n,g}=g-Circ(c_0,c_1,{\cdots},c{_{n-1}})$, where $c_i{\geq}0$ or $c_i{\leq}0$ (equivalently $c_i{\cdot}c_j{\geq}0$). After, we compute the spectral norms, determinants and inverses of the g-circulant matrices with the Fibonacci and Lucas numbers.

• Food Science and Preservation
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• v.10 no.2
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• pp.236-240
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• 2003

This study was carried out to obtain fundamental data when developing new colostrum component fortified milk products. Residual immunoglobulin G (IgG) activities of both IgG fortified milk products under different pasteurization conditions and colostrum fortified milk powder products under different dissolving temperatures were measured. In the study, residual IgG activities of raw milk and IgG (50 mg and 250 mg) fortified milk products were sharply reduced upon increasing the temperature of heat treatment. After the low temperature long time (LTLT) treatment residual IgG activities of raw milk, IgG 50 mg and 250 mg fortified milk products decreased to 79%, 30％ and 21.6%, as compared to those before heat treatment respectively. However, almost no residual IgG activities were detected when IgG fortified milk was heated at 95$^{\circ}C$ for 15 sec. There was no significant change in the residual IgG activities of IgG fortified milk powder products upon different dissolving temperatures (30$^{\circ}C$, 40$^{\circ}C$, 50$^{\circ}C$ and 60$^{\circ}C$).