• Horticultural Science & Technology
• /
• v.29 no.5
• /
• pp.456-460
• /
• 2011

This study was carried out to compare the pattern of mutant variation and to evaluate the characteristics of mutants obtained by gamma irradiation in rose 'Kardinal'. Forty four rooted cuttings of 'Kardinal' were irradiated at 70 Gy gamma-ray dose from a $^{60}Co$ source to induce mutants in 2002. The irradiated plants were planted in field, and observed spotting of petal color mutants from 2002 to 2004. Four different kinds of mutant twigs with each different color flower were obtained from the irradiated 'Kardinal' with red petal. After being identified to be a stable mutant from 2004 to 2008, each mutant line propagated by cutting was hydroponic-cultured to evaluate the characteristics in the greenhouse from 2008 to 2009. Four mutant lines obtained from 'Kardinal' with red petal (Red group, 44A, 45B) include KA1 with light pink petal (Red group, 55B-55D), KA2 with pink petal (Red group, 63A-63B), KA3 with deep pink (Red purple, N57A-N57C), and KA4 with orange red (Red group, 43A-43B). Diameters of each flower in four mutant lines were different from 'Kardinal'. The line KA1 was 9.5 cm wide, and it showed the smallest diameter when compared to other mutants. While the line KA2 was the largest one with 12.5 cm 'Kardinal'. Petal number per flower was also variable among the mutants. The line KA2 had 39.8 petals being the largest number among the mutants, while the line KA1 was the lowest one compared to 35.5 petals of 'Kardinal'. Petal color was measured by using colorimeter. Brightness (L) measured at each petal of four mutants increased more than 'Kardinal'. CIE Lab values, a and b decreased more than 'Kardinal' at the petal color of three mutants except the line KA4. Characteristics of shoot, leaf, etc. from four mutants were also different from the ones of 'Kardinal'. The line KA1 was shortest in shoot, node and peduncle length, and lowest in prickle number. The reverse side of leaves was reddish green color in 'Kardinal' as well as the line KA4, but green color in the line KA1, KA2, and KA3.

• Food Science of Animal Resources
• /
• v.24 no.2
• /
• pp.128-134
• /
• 2004

This experiment was conducted to investigate the effects of dietary pigment sources on the performance, color and antioxidant properties in broiler chick. Experimental diet was formulated to have isocalories and isonitrogen during the experiment period. Total xanthophylls content in the experimental diet was formulated to have 30ppm. Experimental trials were done for five weeks with six treatment groups; T1 (Control), T2 (Olo Glo, natural yellow pigment), T3 (Kern Glo, natural red pigment), T4 (canthaxanthin, synthetic red pigment), T5 (asthaxanthine, natural red pigment), and T6 (seaweed by-products). Body weight gain and feed intake were significantly lower (p＜0.05) in T6 group than in other treatments. Mortality was lower in T2, T3 and T4 than in control, but higher (p＜0.05) in T5 and T6. The sources of pigments did not have any effects on the dressed carcass and abdominal fat pad (p＞0.05). The gizzard weight was significantly lower in T6 (p＜0.05) than in others. Pigmentation of leg skin was significantly lower (p＜0.05) in control and T6. Effects of dietary pigments was greater with red pigments than with yellow pigments, and those were also greater with natural pigments than with synthetic ones. The peroxide value (POV), thiobarbituric acid reactive substances (TBARS) and pH values of chicken meat were increased (p＜0.05) in all treatments at 12 day storage, and was higher (p＜0.05) in pigments supplementation group. No differences of CIE L$\^$*/(lightness) and b$\^$*/(yellowness) were not found by storage days and xanthophylls sources. The a$\^$*/(redness) after 12 day storage was significantly (p＜0.05) decreased in all treatments, but those of T4 and T5 were higher than those of others. These results showed that feeding of xanthophylls sources to chick could improve color intensity and inhibit lipid oxidation of leg meat.

• Korean Journal of Poultry Science
• /
• v.41 no.1
• /
• pp.45-52
• /
• 2014

This study was conducted to investigate the effect of additions of duck skin as pork fat replacer on the quality characteristics of duck meat sausage during refrigerated storage. The sausage made with only duck meat was severed as the control. Three treatments of sausages were produced with addition levels (T1, 1%; T2, 2% and T3, 3%) of duck skin. Our results showed that the addition of duck skin significantly (p<0.05) decreased the moisture content whereas significantly (p< 0.05) increased the fat content in the sausages. The sausages with duck skin had significantly (p<0.05) higher pH values until 4 weeks of refrigerated storages when compared to the control. CIE $L^*$ value was significantly (p<0.05) higher in T1 and T2 than those of other treatments after 7 days of refrigerated storage. Similarly the sausages with duck skin had significantly (p<0.05) higher CIE $a^*$ values as compared with the control after 4 weeks of refrigerated storage. The sausages with 1% duck skin processed the significantly (p<0.05) highest hardness, springiness, gumminess and chewiness values at all storage days. No differences were found between the control and treatment for color, flavor, taste, texture and overall acceptability. Based on the results obtained in the present study it is suggested that duck skin to levels of 1~2% can be used as fat replacer for manufacture of duck meat sausage with a positive effect on quality and texture characteristics. However, further research in necessary to improve taste and palatability of the products.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.6
• /
• pp.885-891
• /
• 2011

We conducted this study to determine the optimum dose of gamma irradiation needed for the sterilization of milk porridge for patients. Milk porridge, known as Tarakjuk, was irradiated with gamma ray at doses of 0, 1, 3, 5, 7, or 10 kGy. The microbial contamination, $D_{10}$ values of isolated microbe spores, color, and viscosity were measured during storage at $35^{\circ}C$. The initial count of total aerobic bacteria was 2.60 log CFU/g in the non-irradiated milk porridge, but coliforms, spore-forming bacteria, yeast, and molds were not detected. The total counts of aerobic and spore-forming bacteria in the non-irradiated and 1 kGy irradiated milk porridge increased with storage period. These microbes were not detected in the milk porridge irradiated with 10 kGy. The $D_{10}$ values of isolated spores from milk porridge were 2.71 kGy (in milk porridge) and 2.21 kGy (in saline solution). All CIE color increased with gamma irradiation, but the sensory value of color did not significantly change. The viscosity of the milk porridge decreased with gamma irradiation and storage period, and the decrease in viscosity with storage period became smaller as the radiation doses increased. Sensory evaluation scores of the milk porridge were above normal (4.0) when irradiated with less than 5 kGy. These results indicate that gamma irradiation could be beneficial for preparing food with higher nutrient density and lower viscosity, especially for gastric tube-fed patients.

• Restorative Dentistry and Endodontics
• /
• v.32 no.5
• /
• pp.411-418
• /
• 2007

The most scientific and reliable method for deciding the tooth color is the instrumental measurement. However, such color measuring instrument shows the difference of the measuring value according to the diversified measuring condition. This study was conducted to evaluate what effect of the labial surface irregularity of the tooth to the result of the color measured by spectrometer. 11 models of the teeth were made by injecting the A2 shade Luxatemp Automix Plus (DMG, Germany) into the impression acquired from 11 adults. Standard disk samples (15 mm diameter, 7 mm thickness) were made with same material. CIE $L^*a^*b^*$ value was measured at the incisal, central, and gingival area of the central incisor, lateral incisor, canine and first premolar using Specbos 2100 (JETI, Germany) spectrometer. Color difference was calculated between labial surface and standard samples. Among all models of the teeth, $L^*\;and\;b^*$ value showed the reducing tendency as they go toward the gingival area, but $a^*$ value showed the increasing tendency. Color difference between model teeth and standard samples showed the most difference at the incisal area, but the gingival area showed the least difference. And the canine showed the least color difference from the comparison of standard sample, and the central incisor showed the highest difference (p < 0.01). Although the visually detectable difference of the measuring value showed notably depending on the type and measured area (p < 0.05), $L^*\;and\;a^*$ value showed notable differences depending more on the measured areas than on the type of the teeth.

• Korean Journal of Materials Research
• /
• v.10 no.1
• /
• pp.49-54
• /
• 2000

The new green $Al_3GdB_4O_{12}:Tb^{3+} and red Al_3GdB_4O_{12}:Eu_{3+}$ phosphors were synthesized and then characterized their optical properties for PDP application. And also the photoluminescence properties of these phosphors were compared with the commercial green $Zn_2SiO_4:Mn^{2+} and (Y,Gd)BO_3: Eu^{3+}$ red PDP phosphors. The phosphors were synthesized by solid state reaction at 115$0^{\circ}C$ for 4hr. It was found that the emitting brightness of $Al_3GdB_4O_{12}:Tb^{3+}$(15mol%) green phosphor under 147nm excitation was higher than that of commercial $Zn_2SiO_4: Mn^{2+}$ green PDP phosphor. However, the color coordinate of this new green phosphor was inferior to the commercial one. On the other hand, the emitting intensity of $Al_3GdB_4O_{12}:Eu^{3+}$(15mol%) red phosphor was smaller than the $commercial(Y,Gd)BO_3: Eu^{3+}$ red one, but the CIE coordinate was slightly improved. The excitation spectrum showed that $Al_3GdB_4O_{12}$ phosphors had a strong excitation band at $\lambda=160nm$ associated with the host absorption. And the photoluminance excitation (PLE) intensity in VUV range for $Al_3GdB_4O_{12}:Tb^{3+}$ green phosphor was higher than that of $Zn_2SiO_4: Mn^{2+}$, but the PLE intensity of $Al_3GdB_4O_{12}:Eu^{3+}$ red phosphor was smaller than $(Y,Gd)BO_3: Eu^{3+}$.

• The Journal of Korean Academy of Prosthodontics
• /
• v.53 no.2
• /
• pp.138-143
• /
• 2015

Purpose: The aim of this study was to compare the translucency of two different laminate ceramic veneers with and without glazing. Materials and methods: Ten millimeter side square-shaped specimens in 0.3 mm and 0.6 mm thick were fabricated for the following materials with and without glazing (n=80): A1 shade IPS e.maxPress (IEM) and Styleveneers (STV). The color coordinates (CIE $L^*a^*b^*$) of the specimens were measured with a colorimeter. The Translucency parameter (TP) was calculated from the color difference of the material on a black versus a white background. For comparisons between materials and between the 'not glazed' and 'glazed' groups, unpaired t-test was used to analyze the data (P=.05). Results: The TP ($Mean{\pm}SD$) of 'not-glazed' and 'glazed' group of IEM specimens at 0.3 mm thickness were $45.99{\pm}3.00$ and $49.53{\pm}2.28$ and the TP at 0.6 mm thickness were $32.82{\pm}2.59$ and $43.02{\pm}0.98$, respectively. Likewise, the TP of 'not-glazed' and 'glazed' group of STV specimens at 0.3 mm thickness were $47.03{\pm}3.65$ and $50.95{\pm}3.05$ and the TP at 0.6 mm thickness group were $34.48{\pm}1.28$ and $43.39{\pm}1.20$, respectively. As the glazing of ceramic veneer differed, the TP of each ceramic veneer showed statistically significant difference. But, the result between the products was not statistically different. Conclusion: Within the limitations of this study, we are concluded that the glazing process changed translucency of laminate ceramic veneers and the TP would not be affected by products.

• Korean Journal of Poultry Science
• /
• v.41 no.2
• /
• pp.77-85
• /
• 2014

This study was conducted to investigate the effect of duck and pork meat mixing ratio on quality characteristics of emulsion type sausage at $4^{\circ}C$ during 5 weeks. Treatments on the basis of the meat content were subjected to 100% duck meat (T1), 100% pork meat (T2), 50% duck meat + 50% pork meat (T3), 40% duck meat + 60% pork meat (T4), and 30% duck meat + 70% pork meat (T5). The moisture content was significantly (p<0.05) higher in TI sample but significantly (p<0.05) lower in T2 sample than those in comparison to the other treatments. Crude protein and fat content were significantly (p<0.05) higher in T2 sample compared to the other treatments. CIE $L^*$value was significantly (p<0.05) lower in T1 sample than those of other treatments until 5 weeks of cold storage. CIE $a^*$value was significantly (p<0.05) higher in T1 sample but significantly (p<0.05) lower in T2 sample than those in comparison to the other treatments until 5 weeks of cold storage. Hardness was significantly (p<0.05) higher in T4 sample compared to the other treatments during all cold storage. Cohesiveness was significantly (p<0.05) higher in T5 sample compared to the other treatments until 2 weeks of cold storage. The results of sensory evaluation showed that the meat flavor, taste and texture were significantly (p<0.05) lower in T5 sample compared to the other treatments whereas no difference among treatments except T5 sample. Overall acceptability was significantly (p<0.05) lower in T5 sample compared to the other treatments. Therefore, these results suggested that the ratio of 40% duck meat and 60% pork meat is appropriate levels for hardness and palatability when manufacturing emulsion type sausage with duck meat.

• Food Science of Animal Resources
• /
• v.30 no.5
• /
• pp.826-832
• /
• 2010

A total of ninety swine ($79.0{\pm}2.2\;kg$) were employed for 58 d to determine the meat quality of pigs fed fermented agricultural by-products (FAB) mainly consisting of brewers grain shell. FAB was replaced with commercial feed at dietary levels of 20%, 40%, 60%, 80%, and 100% (T1) and 30%, 60%, 100%, 100%, and 100% (T2) at 1, 2, 3, 4 and 5-9 wk, respectively. Compared with the control (CON) feed, FAD feed had lower moisture and nitrogen-free extract content, and higher crude fat, crude fiber, and total calorie (p<0.05). The protein content, amino acid profile, and pH values of pork loin were not affected by dietary treatment. However, higher moisture, crude ash, and meat cholesterol, and lower fat, were found in CON compared with treatment (p<0.05). FAB treatment significantly improved drip loss and cooking loss value (p<0.05), and increased the CIE $L^*$ values of loin and back-fat surface, whereas it decreased the CIE $a^*$ values of loin surface (pp<0.05). The results indicate that dietary FAB affected meat cholesterol and fat content, and improved drip loss and cooking loss, but had no affect on amino acid composition.

• Food Science of Animal Resources
• /
• v.29 no.1
• /
• pp.91-98
• /
• 2009

The objective of this research was to evaluate the chemico-physical and sensory traits of Hanwoo beef quality grade $1^{++}$ ($HW1^{++}$), grade $1^+$ ($HW1^+$), grade 1 (HW1), and Australian Wagyu (AUW) beef. The Longissimus Lumborum (LL) of $HW1^{++}$ beef had the lowest (p<0.05) moisture contents (54.07%) while it had the highest (p<0.05) CIE L, a, b value and water holding capacity (WHC). Fat contents of LL were significantly different (p<0.05) among the beef groups: $HW1^{++}$ (25.58%), $HW1^+$ (16.39%), HW1 (11.29%), and AUW (11.87%) beef. Warner-Bratzler shear force (WBSF) values were the lowest in the beef from AUW (2.81 kg) beef. Cooking loss of AUW beef had the highest value (23.77%) among the beef groups. Quality grade affected sensory traits, with $HW1^{++}$ receiving highest (p<0.05) tenderness, juiciness and flavor. In Hanwoo beef, from grade 1 to $grade1^{++}$, there were significant increases in fat content (from 11.29% to 25.58%), CIE L value (37.56 to 43.15), WHC (55.97% to 60.05%), tenderness (4.63 to 5.28), and decreases in moisture contents (66.84% to 54.07%), protein contents (20.35 to 19.76%), and WBSF value (5.43 kg to 2.93 kg) value. In sensory evaluation, overall acceptability score for Hanwoo $1^{++}$ grade beef was significantly higher than for Australian Wagyu beef. However, there were no significant differences in sensory properties between Hanwoo 1, $1^+$ grade and Australian Wagyu beef.