• 한국축산식품학회지
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• 제30권6호
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• pp.938-945
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• 2010

This study was conducted to investigate the dietary effects of germinated and fermented (with Monascus pupureus) soybean screenings (GFS) on growth performance and meat quality in broiler chicken. A total of 750 1-day-old Ross ${\times}$ Ross male broiler chicks were randomly allocated into five groups (five replications with 30 birds each) and fed experimental diets for 5 wks as follows: Group 1, negative-control (antibiotics-free diet); Group 2, positive-control (negative-control with 10 ppm of Avilamycin); Group 3, negative-control with 0.3% GFS; Group 4, negative-control with 0.5% GFS; Group 5, negative-control with 1% GFS. The final body weight of each group fed a diet containing 1% GFS was significantly higher than that of the negative-control group. The feed conversion ratios of all groups fed diets containing GFS and the positivecontrol group were significantly improved compared to the negative-control group during the whole period (p<0.05). The relative weights of various organs along with the activities of serum glutamic oxaloacetic transaminase (GOT) and glutamic pyruvic transaminase (GPT) were not influenced by the dietary treatments. The levels of total serum cholesterol in groups fed diets containing 0.5% and 1% GFS were more significantly lowered compared to those of the control groups without GFS (p<0.05). There were no significant differences in the cecal microflora profiles among the groups. Further, the dietary treatments did not influence the physico-chemical properties of the edible meat, including the shear force, pH, meat color (CIE $L^*$, $a^*$ and $b^*$), and content of malondialdehyde (MDA). Cooking loss of breast muscle in the groups fed GFS was significantly lowered compared to that of the negative control group (p<0.05). These results indicate that dietary GFS could improve growth performance in broiler chicken and may affect meat quality in some instances.

• Restorative Dentistry and Endodontics
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• 제22권1호
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• pp.358-373
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• 1997

Resin modified glass ionomers were introduced in 1988 to overcome the problems of moisture sensitivity and low early mechanical strength of conventional glass ionomers and to maintain their clinical advantages. The purpose of this study was to evaluate the color stability of four resin modified glass ionomers(Fuji II LC, Vitremer, Dyract and VariGlass), one resin composite material(Z-100), and one conventional glass ionomer(GC Fuji II) under several conditions. These conditions were as follows: 1) before curing, 2) after curing, 3) after polishing, 4) after 500 thermocycling, 5) after 1,000 thermocycling, 6) after 1,500 thermocycling and 7) after 2,000 thermocycling. Three specimens of each material/shade combination were made. Materials were condensed into metal mold with a diameter of 10 mm and a thickness of 2.0 mm, and were pressed between glass plates. The material was polymerized using a light polymerizing unit(Visilux II, 3M, USA). After removal of excess, the surface was polished sequentially on wet sandpapers. A reflection spectrophotometer(Model TC-6FX, Tokyo Denshoku Co., Japan) was used to determine CIELAB coordinates($L^*,a^*$ and $b^*$) of each specimen. CIE standard illumination C was used as the light source. The results were as follows : 1. In comparing different shades of same material, CIELAB color difference(${\Delta}E^*$) value was not significantly different from each other(p>0.05). 2. CIELAB color difference(${\Delta}E^*$) values between after-curing and after-polishing were ranged from 5.53 to 27.08. These values were higher than those of other condition combinations. 3. CIELAB color difference(${\Delta}E^*$) values between before-thermocycling and after-thermocycling were ranged from 1.40 to 7.81. Despite the number of thermocycling increased, CIELAB color difference(${\Delta}E^*$) value was low. 4. The color stability of resin modified glass ionomers was more stable than that of conventional glass ionomers but less stable than that of Z100.

• 한국축산식품학회지
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• 제28권2호
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• pp.113-121
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• 2008

열풍건조 단감분말과 동결건조 단감분말을 각각 0%, 3%, 6%을 첨가하여 미트 패티를 제조한 후 $-18^{\circ}C$에 40일간 저장하면서 품질특성을 평가하였다. 저장기간이 경과함에 따라 모든 제품의 pH는 30일까지 유의적으로 낮았으나(p<0.05) 40일차에는 약간 증가하였다. 보수력은 대조구와 처리구 간에 유의적인 차이가 없었다(p>0.05). 가열감량은 저장기간이 경과함에 따라 유의적으로 증가하였으며(p<0.05), 단감분말이 첨가된 처리구들이 대조구보다 유의적으로 낮았다(p<0.05). 육색 측정결과, 저장기간이 경과함에 따라 명도(L), 적색도(a), 황색도(b) 모두 유의적으로 낮아졌다(p<0.05). 처리구와 비교 시 대조구의 명도가 유의적으로 높았고(p<0.05), 적색도와 황색도는 처리구들이 다소 높은 값을 보였다. 직경감소율은 저장기간이 길어질수록 증가하였다(p<0.05). 미생물 분석결과 저장 40일차까지 총균수는 4.20 log CFU/g를 유지하여 양호하였으나, T3 및 T4는 대조구보다 총균수와 대장균수가 높게 나타났다(p<0.05). VBN 분석결과 T4가 저장 15일차부터 40일까지 다른 제품들에 비해 유의적으로 높았고(p<0.05), TBARS는 대조구에 비해 처리구들이 모두 유의적으로 높게 나타났다(p<0.05). 관능평가에서 전체적인 기호도는 처리구가 대조구에 비해서 다소 높게 평가받았다. 이상의 결과로서 다양한 생리활성물질을 가지는 열풍 또는 동결건조 단감분말은 기능성 식품의 소재로서 미트패티류 제품에 적용할 수 있음을 확인하였다.

• 대한치과보철학회지
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• 제43권5호
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• pp.587-598
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• 2005

Statement of problem: Ceramic restorations should be made of porcelain layers of different opacity, shade, and thickness in order to provide a natural appearance. Lithium disilicate glass-ceramic system has superior color reproducibility, because it uses the ceramic ingot which is similar to teeth shade and uses the staining technique and layering technique. However, staining technique has a fault of discoloration. Also, porcelain is divided core and dentin layer, it is not enough to study about the influence of porcelain layer thickness and shade on the shade of ceramic restorations. Purpose: The purpose of this study was to evaluate the influence of porcelain layer thickness and color on the final shade of ceramic restorations. Materials and method: The CIE $L^*a^*b^*$(CIELAB) values of 72 assembled specimens, each consisting of 3 discs (enamel porcelain 0.2 mm/dentin porcelain -1.2, 0.9, 0.7, 0.5 or 0.3 mm/ceramic core -0.3, 0.5, 0.7, 0.9 or 1.2 mm, diameter is 1.0 mm) were evaluated with a spectrophotometer (Model Chromaview 300, Spectron Tech Co, Korea) for the shade A1, A2, A3 and A4. Distilled water (refractive index: 1.7) was used to attain optical contact between the layers. White, white gray, and white brown backgrounds were used to assess the influence of the background on the final shade. And the mean color difference value$({\Delta}E)$ was calculated. Results and conclusion: The results obtained from this study were as follows. 1. There was a significant correlation between the thickness ratio of the ceramic core/dentin porcelain system and $L^*,\;a^*\;and\;b^*$ values when the total thickness of specimen combination was smaller than 1.4 mm(P<0.05). 2. The specimen which the ceramic core thickness was more than 0.7 mm had the best masking effect against background colors. 3. The mean color difference value$({\Delta}E)$ is smaller than 2 $({\Delta}E<2)$ when the ceramic core thickness was larger than 0.7 mm and the total thickness of specimen was more than 1.4 mm.

• 한국축산식품학회지
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• 제23권3호
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• pp.200-208
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• 2003

게르마늄의 급여가 오리의 육질에 미치는 영향을 구명하기 위하여 게르마늄을 급여하지 않은 대조구(T1), 사육 11일-42일간 게르마늄 1% 급여구(72), 사육 0-10일에 게르마늄 침지수를 급여한 후에 11일-42일간 게르마늄 1% 급여구(T3)로 나누어 실험을 실시하였다. 도계 처리한 오리의 가슴육과 다리육을 분리하여 3$\pm$1$^{\circ}C$, 1,200 Lux에서 12일간 저장하면서 육질검사를 실시하였다. 육의 pH는 게르마늄 급여에 따른 영향은 없었고, 지방함량은 게르마늄 급여육이 대조구보다 유의적으로 높았다(p<0.05). 지방산 조성은 침지수 급여구(T2)가 T1이나 대조구에 비해 포화지방산 함량이 낮았고, 불포화지방산은 높았다. TPA 검사에서는 경도와 응집성이 침지수 급여구(T2)에서 대조구보다 낮은 값을 나타내었다(p<0.05). 게르마늄 급여구가 대조구에 비해 가슴육과 다리육 모두 콜레스테를 함량이 낮았으나 가슴육은 침지수 급여구(T2)만 통계적 유의차를 나타내었다(p<0.05). 냉장 저장기간 중에 대조구에 비해 게르마늄 급여구의 TBARS가 비교적 낮은 수준을 유지하여(p<0.05) 항산화 효과가 있는 것으로 나타났으며 급여구간 차이는 없었다. 게르마늄을 급여하면 저장중 육색의 L', b'와 ho값이 유의적으로 높았고 (p<0.05). a*값의 증가가 둔화되었다. 그러므로 오리에 게르마늄을 급여하면 육색과 연도가 개선되고 저장 중 산화가 지연되는 것으로 나타났다.

• 한국축산식품학회지
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• 제34권3호
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• pp.395-402
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• 2014

The current study was conducted to identify technology for the production of high quality pork, based on the meat consumption habits of consumers. Macsumsuk, a type of kaolinite (a clay mineral), and/or a mixture of herbs (Mori Folium, Sophorae Radix, Glycyrrhizae Radix, Citri Leiocarpae Exocarpium, and Pogostemi Herba) were added to the diets of fattening pigs. Sixty barrow pigs (4 kinds of treatment ${\times}5$ pigs/treatment ${\times}3$ replicates) were randomly assigned to either the Control (no additives), T1 (3% Macsumsuk), T2 (3% Herb mixtures), or T3 (3% Macsumsuk + 3% Herb mixtures) groups, and were fed the diets for 60 d. Dressed weights were in the order of T1 ($93.40{\pm}4.68kg$) > T2 ($91.40{\pm}6.52kg$) > Control ($88.80{\pm}1.57kg$) > T3 ($86.80{\pm}2.01kg$). Back-fat thickness of the Control animals ($23.2{\pm}1.03mm$) was significantly greater than that of the various treatment groups (p<0.01). Numeric values representing the carcass yield and quality grade were higher for all the treated groups than the Control group, thought the difference was not statistically significant. Crude fat content was significantly higher in the Control group ($2.23{\pm}0.34%$) than in the treated groups (p<0.05). The addition of both Macsumsuk and herb mixtures into the diets of the pigs significantly reduced cooking loss of the pork compared to the Control (p<0.05). No statistically significant changes were observed in the shear force (average $5.87{\pm}0.54kg/cm^2$), water holding capacity (average $54.59{\pm}3.16%$), or CIE values of the pork, whereas cholesterol levels significantly decreased (p<0.01) in those fed Macsumsuk and/or the herb mixtures. No significant changes in fatty acid composition, total saturated fatty acid (SFA), total unsaturated fatty acid (UFA), or UFA/SFA ratios were observed by any of the treatments. In conclusion, the results obtained from this study suggest that the addition of Macsumsuk and/or herb mixtures into the diets of growing and fattening pigs improves the pork quality by reducing cooking loss, decreasing cholesterol content, and enhancing sensory characteristics.

• 한국축산식품학회지
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• 제33권2호
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• pp.162-169
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• 2013

We determined the optimum pretreatment conditions such as pH and time for swelling duck feet and investigated the effects of the extracting method, such as water bath (WB), pressure cooker (PC), and microwave oven (MO), on quality characteristics of the duck feet gelatin for improving utilization of duck feet as a novel source of gelatin. The soaking solution of pH 1 among pH 1-14 with unit intervals was selected due to the highest yield. The quality characteristics of the gelatin tested were color, pH, gel strength, viscosity, and melting point. For the extracted gelatin with different methods, the CIE $L^*$, $a^*$ and $b^*$ values were in the following order: MO>PC>WB (p<0.05), WB>PC>MO (p<0.05) and PC>MO>WB (p<0.05), respectively. The gelatin extracted using WB showed the highest pH and that extracted using MO showed the lowest pH (p<0.05). The gel strength, viscosity, and melting point were the highest for MO (p<0.05). The gel strength and melting point were the lowest for PC (p<0.05). No significant difference was found in viscosity between the gelatins extracted using WB and PC (p>0.05). The quality characteristic of duck feet gelatin was affected by extracting methods, and MO extraction can be one of the effective methods for duck feet gelatin.

• 한국표면공학회지
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• 제39권3호
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• pp.93-97
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• 2006

Polymer light emitting diodes (PLEDs) are expected to be commercialized as next generation displays by advantages of the fast response time, low driving voltage and easy manufacturing process for large sized flexible display. Generally, the electrical and optical properties of PLEDs are affected by the surface conditions of transparent electrode. The PLED devices with ITO/PEDOT:PSS/PVK/PFO-poss/LiF/Al structures were prepared by using the spin coating method. For this, PEDOT:PSS(poly(3,4-ethylenedioxythiophene):poly(styrene sulfolnate)) Al 4083 and PVK(N-vinylcabozole) were used as hole injection and transport layers. The PFO-poss(poly(9,9-dioctylfluorene)) was used as the emitting layer. The dependence of $O_2$ plasma treatment of ITO electrode on the electrical and optical properties of PLEDs were investigated. The sheet resistances increased slightly with an improved surface roughness of ITO electrode as the RF power increased during $O_2$ plasma treatment. The PLED devices prepared on the ITO/Glass substrates, which were plasma-treated at 40 watt in RF power for 30 seconds under 40 mtorr $O_2$ pressure, showed the maximum external emission efficiency of 0.86 lm/W and the maximum luminance of $250\;cd/m^2$, respectively. The CIE color coordinates are ranged $X\;=\;0.13{\sim}0.18$ and $Y\;=\;0.10{\sim}0.16$, showing blue color. emission.

• 한국식품영양과학회지
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• 제21권6호
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• pp.677-680
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• 1992

저온발효 배추김치의 숙성도를 평가하기 위한 방법으로 $4^{\circ}C$에서 숙성과정중 자연적으로 유출되는 김치액의 색상변화를 색차계를 이용해서 측정하고, 성분분석에 의해 적숙기를 예측하였다. 김치액의 성분분석결과 숙성 30일째 김치의 숙성 적기 PH인 4.2, 산도 0.63%에 달하였으며 이때 비타민 C 함량도 최고치에 달하였다. 김치액의 양은 숙성 30일까지는 점진적으로 증가하다가 이후 변화가 없이 동일하였다. 김치액의 $L^*$, $a^*$, $b^*$ 색상값은 모두 숙성과 더불어 증가하여 적숙기인 숙성 30일째 최고치를 나타내고 이후 감소하였다. 김치액 색의 $a^*$/$b^*$ 비값은 담금 초기 0.82에서 적숙기시 0.98를 나타내고 과숙기로 접어들면서 다소 감소하여 0.94를 나타냈다. 따라서, 적숙기시 김치액의 $L^*$, $a^*$, $b^*$ 값 또는 $a^*$/ $b^*$ 비값을 단독 혹은 김치액의 양과 병용하여 이용함으로써 색차계에 의한 김치, 특히 포장김치의 품질을 간접적으로 평가할 수 있음을 시사해 준다.

• 한국응용과학기술학회지
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• 제24권1호
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• pp.74-78
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• 2007

A new blue phosphorescent material for organic light emitting diodes (OLEDs), Iridium(III)bis[2-(4-fIuoro-3-benzonitrile)-pyridinato-N,C2'] picolinate (Firpic-CN), was synthesized and studied. We compared characteristics of Firpic-CN and Bis(3,5-Difluoro-2-(2-pyridyl)phenyl-(2-carboxypyridyl) iridium III (FIrpic) which has been used for blue dopant materials frequently. The devices structure were indium tin oxide (ITO) (1000 ${\AA}$)/N,N'-diphenyl-N,N'-(2-napthyl)-(1,1'-phenyl)-4,4'-diamine (NPB) (500 ${\AA}$)/4,4'-N,N'-dicarbazole-biphyenyl (CBP) : FIrpic and FIrpic-CN (X wt%)/4,7-diphenyl-1,10-phenanthroline (BPhen) (300 ${\AA}$)/lithum quinolate (Liq) (20 ${\AA}$)/Al (1000 ${\AA}$). 15 wt% FIrpic-CN doped device exhibits a luminance of $1450\;cd/m^2$ at 12.4 V, luminous efficiency of 1.31 cd/A at $3.58mA/cm^2$, and Commission Internationale d'Eclairage $(CIE_{x,y})$ coordinates of (0.15, 0.12) at 12 V which shows a very deep blue emission. We also measured lifetime of devices and was presented definite difference between devices of FIrpic and FIrpic-CN. Device with FIrpic-CN as a dopant presented lower longevity due to chemical effect of CN ligand.