• Journal of Animal Science and Technology
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• v.45 no.5
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• pp.847-856
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• 2003

This study was carried out to investigate the effects of dietary xanthophylls supplementation on pigmentation and antioxidant properties in the egg yolk. ISA Brown laying hens aged 50 weeks were fed five kinds of xanthophyll combination such as control(neither natural nor artificial xanthophylls in feed), T1(Commercial diet containing natural xanthopylls in grain + Lutein 10ppm + Capsantin 10ppm), T2(T1 + Capsanthin 65ppm), T3(T1 + Canthaxanthin 65ppm), T4(T1 + Capsanthin 10ppm + Canthaxanthin 65ppm), and T5(T1 + Capsanthin 65ppm + Canthaxanthin 10ppm). The pH values of all egg yolks were not significantly different during storage or feeding periods. CIE L$^{*}$(lightness) values of T2 ~ T5 egg yolks were lower than those of control and T1. Conversely, the CIE a$^{*}$(redness) value of T2 ~ T5 egg yolks showed significantly higher(P<0.05). Egg yolk from chicks fed xanthophylls increased CIE b$^{*}$ values. The CIE b$^{*}$(yellowness) values of T2 ~ T5 egg yolks were higher than control and T1 during storage at 37$^{\circ}C$ for 48 hours respectively. In the antioxidation experiment, dietary xanthophylls supplementation affected lipid antioxidation of egg yolk during storage. The TBARS(O.D.) of egg yolks from chicks fed xanthophylls were lower than that of control during incubation at 37$^{\circ}C$ for 10 hours. In conclusion, dietary xanthophylls supplementation influence to color difference and retardation of lipid oxidation in egg yolk.

• Research in Plant Disease
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• v.24 no.2
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• pp.132-137
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• 2018

Melanose caused by Diaporthe citri is a serious disease on yuzu fruits. Moisture is the most important to infect after the pycnidiospores are released. In order to understand how dryness and moisture interruption affect on germination, the conidial suspensions on slide glass were dried for 0-48 h. For the moisture interruption experiment, moisture was supplied for 10 h then interrupted for 0-6 h depending on the treatments. Germinations on the treatments with longer than 15 h of dryness were less than 10%. And those with longer than 3 h of moisture interruption were less than 30%. Compared with other fungal phytopathogens, D. citri was xero-sensitive. Germination on yuzu feel medium was measured under 15, 20, 25, 30, $35^{\circ}C$ with 3, 6, 9, 12, 15, 18, and 24 h of wetness. The minimum wetness periods achieving 10% and 50% germinations were 4.5 and 13 h, and the optimum temperatures were $29.1^{\circ}C$ and $29.2^{\circ}C$, respectively. From the yuzu medium study, the regression equations to be required wetness period achieving 10% and 50% germinations on various temperatures were $Wh_{50%}=0.1093{\times}T^2-6.3762{\times}+106.08$ and $Wh_{10%}=0.082{\times}T^2-4.8025{\times}T+74.861$.

• Progress in Superconductivity and Cryogenics
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• v.21 no.1
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• pp.18-24
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• 2019

This study was carried out to investigate the effect of milling of boron (B), which is one of raw materials of $MgB_2$, on the critical current density ($J_c$) of $MgB_2$. B powder used in this study is semi-amorphous B (Pavezyum, Turkey, 97% purity, 1 micron). The size of B powder was reduced by planetary milling using $ZrO_2$ balls (a diameter of 2 mm). The B powder and balls with a ratio of 1:20 were charged in a ceramic jar and then the jar was filled with toluene. The milling time was varied from 0 to 8 h. The milled B powders were mixed with Mg powder in the composition of (Mg+2B), and the powder mixtures were uniaxially pressed at 3 tons. The powder compacts were heat-treated at $700^{\circ}C$ for 1 h in flowing argon gas. Powder X-ray diffraction and FWHM (Full width at half maximum) were used to analyze the phase formation and crystallinity of $MgB_2$. The superconducting transition temperature ($T_c$) and $J_c$ of $MgB_2$ were measured using a magnetic property measurement system (MPMS). It was found that $B_2O_3$ was formed by B milling and the subsequent drying process, and the volume fraction of $B_2O_3$ increased as milling time increased. The $T_c$ of $MgB_2$ decreased with increasing milling time, which was explained in terms of the decreased volume fraction of $MgB_2$, the line broadening of $MgB_2$ peaks and the formation of $B_2O_3$. The $J_c$ at 5 K increased with increasing milling time. The $J_c$ increase is more remarkable at the magnetic field higher than 3 T. The $J_c$ at 5 K and 4 T was the highest as $4.37{\times}10^4A/cm^2$ when milling time was 2 h. The $J_c$ at 20 K also increased with increasing milling time. However, The $J_c$ of the samples with the prolonged milling for 6 and 8 h were lower than that of the non-milled sample.

• Journal of Integrative Natural Science
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• v.6 no.2
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• pp.65-70
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• 2013

1,1-Bis(n-butyl)-2,3,4,5-tetraphenyl-1-silacyclopentadiene (3) and 1,1-bis(t-butyl)-2,3,4,5-tetraphenyl-1-silacyclopentadiene (4) are synthesized from the reaction of the versatile silole dianion (2) with n-butyl bromide and t-butyl bromide. Reduction of (3) and (4) with an excess of lithium to give 1,1-bis(n-butyl)-2,5-dilithio-2,3,4,5-tetraphenyl-1-silacyclopenta-3-enide (6) and 1,1-bis(t-butyl)-2,5-dilithio-2,3,4,5-tetraphenyl-1-silacyclopenta-3-enide (7). $^{13}C$-NMR study of two 2,5-carbodianions (6 and 7) shows tert-carbanion at 73.18 and 78.12 ppm respectively. Two bulky tert-butyl groups in (7) increase the inversion barrier at the tert-carbanion, line broadenings of tert-butyl groups in $^1H$ and $^{13}C$-NMR spectrum are observed.

• Food Science of Animal Resources
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• v.31 no.4
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• pp.588-595
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• 2011

In this study, the effects of red ginseng extracts (RGE), which has been used as an antioxidant and antimicrobial agent, on pork sausage were evaluated. The treatments were as follows; addition of 0.01% sodium ascorbate (V), 0.5% RGE (T1), 1.0% RGE (T2) and 1.5% RGE (T3) to the basal formula (C). T3 had a significantly higher pH, cooking loss and yellowness ($CIEb^*$) and lower lightness (CIE $L^*$) and redness (CIE $a^*$) than the other samples. The hardness and surface hardness values of 1.5% RGE treated sample were significantly lower (p<0.01) than those of C. However, the cohesiveness values of the RGE samples were higher than the others (p<0.05). In the sensory evaluation, no significant differences in color, taste, texture, juiciness and acceptability were observed among the tested samples, while, the aroma scores of T2 and T3 were higher than those of the C and V samples (p<0.05). The TBARS values of RGE treated groups were higher (p<0.05) than the C sample after 1, 2 and 3 weeks of storage; however, this value did not increase with storage time (p>0.05). When the RGE concentration was high, the reduction in total plate counts and VBN value at week 3 and 4 of storage (p<0.01) decreased. In conclusion, red ginseng extracts seemed to have a positive impact on lipid oxidation, aroma and the microbial characteristics of pork sausage.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.12
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• pp.889-896
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• 2013

Advanced Oxidation Processes (AOP) have been interested for removing micropollutants in water. Most of water treatment plants (WTPs) located along the lower part of Nakdong River have adopted the $O_3/BAC$ process and have interesting in peroxone process a kind of AOP. This study evaluated the removal characteristics of residual hydrogen peroxide ($H_2O_2$) combining with the biofiltration process in the next BAC process when the hydrogen peroxide is applied for the WTP operating $O_3/BAC$ process. In the experiment, changing the temperature and the concentration of $H_2O_2$ of influent, the biofiltration process showed rapidly dropped the biodegradability when the $H_2O_2$ concentration was increased and lowered water temperature while BAC process maintained relatively stable efficiency. The influent fixed at $20^{\circ}C$ and the concentration of $H_2O_2$ at 300 mg/L was continuously input for 78 hours. Most of the $H_2O_2$ in the influent did not remove at the biofiltration process controlled 5 to 15 minutes EBCT condition after 24~71 hours operating time while BAC process controlled 5 to 15 minutes EBCT showed 38~91% removal efficiency condition after 78 hours operating time. Besides, after 78 hours continuously input experiment, the biomass and activity of attached bacterial on the biofilter and BAC were $6.0{\times}10^4CFU/g$, $0.54mg{\cdot}C/m^3{\cdot}hr$ and $0.4{\times}10^8CFU/g$, $1.42mg{\cdot}C/m^3{\cdot}hr$ respectively. These biomass and activity values were decreased 99% and 72% in biofilter and 68% and 53% in BAC compared with initial condition. The biodegradation rate constant ($k_{bio}$) and half-life ($t_{1/2}$) in BAC were decreased from $1.173min^{-1}$ to $0.183min^{-1}$ and 0.591 min to 3.787 min respectively according to increasing the $H_2O_2$ concentration from 10 mg/L to 300 mg/L at $5^{\circ}C$ water temperature and the $k_{bio}$ and $t_{1/2}$ were $1.510min^{-1}$ to $0.498min^{-1}$ and 0.459 min to 1.392 min at $25^{\circ}C$ water temperature. By increasing the water temperature from $5^{\circ}C$ to $15^{\circ}C$ or $25^{\circ}C$, the $k_{bio}$ were increased 1.1~2.1 times and 1.3~4.4 times. If a water treatment plant operating $O_3/BAC$ process is considering the hydrogen peroxide for the peroxone process, post BAC could effectively decrease the residual $H_2O_2$, moreover, in case of spilling the $H_2O_2$ into the water process line, these spilled $H_2O_2$ concentration can be able to decrease by increasing the EBCT at the BAC process.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.28-36
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• 2006

This study was carried out to investigate the changes in physicochemical, microbiological and sensory properties on vacuum packaged Yakibuda products for Export during storage at $4{\pm}1^{\circ}C$ for 40 days. Yakibuda, Japanese favorite meat product, were produced with three different pork cuts or tenderloin (T1), loin (T2) and ham (T3). The pH of all produce was tend to increased with increase in storage period. After 40 days of storage, pH of T2 was significantly (p<0.05) higher compared to other treatments. TBARS and VBN values of all treatments were increased with increased storage period. The water holding capacity ranged $81.41{\sim}92.20%$ in T1, $81.13{\sim}94.51%$ in T2 and $82.93{\sim}87.50%$ in T3. The shear force of T3 was higher than that of other treatments during whole storage time. The number of microorganism (Total plate counts, Escherichia coli, Lactobacilli spp.) were below 3.0 $log_{10}CFU/cm^2$ during the whole storage period. In sensory evaluation, the score of overall acceptability were above 5.5 point in all products. The storage properties of vacuum packaged Yakibuda could be maintained for 40 days at $4{\pm}1^{\circ}C$ storage temperature.

• Progress in Superconductivity and Cryogenics
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• v.11 no.2
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• pp.7-10
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• 2009

Effects of $BaCO_3$ purity on the superconducting properties of top seeded melt growth (TSMG) processed $Y_{1+x}Ba_2Cu_3O_{7-y}$ (Y1+x, x=0.1 and 0.2) superconductors were investigated. $YBa_2Cu_3O_{7-y}$ (Y123) powder prepared using $BaCO_3$ with 99.75% purity and commercially available Y123 powder of 99.9% were used for the fabrication of single Y123 grain superconductors. $T_c$ values of the Y1+x samples prepared using low purity Y123 powder were slightly lower than those of the samples prepared using a high purity powder. In addition to the lower $T_c$, an anomalous peak effect in the intermediate magnetic fields was observed in Y1+x samples prepared using the low purity $BaCO_3$ powder. The slight decrease in $T_c$ and the anomalous peak effect are ascribed to the possible incorporation of a Y123 phase with impurity elements such as strontium and calcium included in the $BaCO_3$powder of 99.7%. The result suggests that the low purity $BaCO_3$ powder of a low price can be used as a raw power for the fabrication of single grain YBCO bulk superconductors.

• The Korean Journal of Mycology
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• v.10 no.2
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• pp.67-73
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• 1982

The $(NH_4)_2\;SO_4$ (70%) treated crude enzymes from the culture filtrates of the$C-7^{+t}$ strain of Pyricularia oryzae which was grown on 2% CMC (carboxymethyl cellulose) for 8 days at $28^{\circ}C$ were chromatographied on Sephadex G-150 and DEAE-Sephadex A-25 columns. From the chromatography, three fractions of CMCase$(C_x)$ was examined using Na-CMC as substrate. The $C_x$ enzyme activity was optimal at pH 6.0 and $40^{\circ}C$, stable up to $40^{\circ}C$. The values of Km and Vmax of the enzyme were $2.8{\times}10\;mM$ and 5.9m moles/hour, respectively. The molecular weight determined by Sephadex G-150 column chromatography was around 80,000. Approximately sevenfold purified $C_x$ enzyme gave a single protein band on the polyacrylamide gel electrophoresis.

• Journal of Animal Science and Technology
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• v.47 no.1
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• pp.39-48
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• 2005

Outside muscle of pork ham were cut to cube(7 $\times$ 10 $\times$2 ern) and three Korea traditional seasonings such as soybean paste(Tl), garlic paste(T2), red pepper paste(T3) were seasoned by the proportions of meat to seasonings(1 : 1), respectively. The seasoned samples were fermented by fill into plastic box at 0 $\pm$ 1 $^{\circ}C$ for 10 days. And then, the fermented meat from each pack was vacuum-packaged and stored at 0 $\pm$ 1 $^{\circ}C$ for up to 9 weeks. pH and shear force were decreased during storage periods in all treatment groups and WHC was decreased with storage in T2. The saccarinity of T1 was increased and salinity increased during storage in all treatment groups. pH of T2 was increased than that of other treatments, while decreased saccarinity and shear force of in T2. The salinity were higher in the order of T1 > T2 > T3. Volatile basic nitrogen (VBN) value were increased with storage in all treatment groups. Thiobarbituric acid reactive substances (TSARS) value of Tl was increased with storage while it was decreased T2. Thiobarbituric acid reactive substances(TSARS) value was higher in the order of T1 > T3 > T2 at 9weeks of storage. Surface meat L' values of T1 was increased with storage and T3 decreased with storage whereas, surface meat a' values of T1 was decreased with storage, and T2 was increased with storage. Surface meat b' values of T3 was decreased with storage. Escherichia coli were decreased during storage periods in all treatment groups.