• Journal of Plant Biotechnology
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• v.44 no.4
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• pp.372-378
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• 2017

For comparison of the transcription profiles in apple (Malus domestica L.) cultivars differing in flesh color expression, two cDNA libraries were constructed. Differences in gene expression between red flesh apple cultivar, 'Redfield' and white flesh apple cultivar, 'Granny Smith' were investigated by next-generation sequencing (NGS). Expressed sequence tag (EST) of clones from the red flesh apple cultivar and white flesh apple cultivar were selected for nucleotide sequence determination and homology searches. High resolution melting (HRM) technique measures temperature induced strand separation of short PCR amplicons, and is able to detect variation as small as one base difference between red flesh apple cultivars and white flesh apple cultivars. We applied high resolution melting (HRM) analysis to discover single nucleotide polymorphisms (SNP) based on the predicted SNP information derived from the apple EST database. All 103 pairs of SNPs were discriminated, and the HRM profiles of amplicons were established. Putative SNPs were screened from the apple EST contigs by HRM analysis displayed specific difference between 10 red flesh apple cultivars and 11 white flesh apple cultivars. In this study, we report an efficient method to develop SNP markers from an EST database with HRM analysis in apple. These SNP markers could be useful for apple marker assisted breeding and provide a good reference for relevant research on molecular mechanisms of color variation in apple cultivars.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.252-259
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• 2009

This study investigated the effects of ion water and premixed mineral supplementation on the growth performance, carcass, and meat quality parameters in finishing pigs ($LY{\times}D$). Each 20 pigs were randomly allotted to three treatments; CON (basal diet), T1(CON diet added with active water), T2 (T1 diet added with 1.0% premixed mineral). Used ion water and premixed mineral were consisted mainly of Zn and Si, respectively. Daily weight gain feed efficacy were the highest in T2, while fat content was the highest in control (p<0.05) than the others. However, the slaughter qualities including dressing percent, backfat thickness, marbling score, meat color, meat texture, drip loss, meat separation and meat qualities including pH, cooking loss, water holding capacity (WHC), shear force, meat color, backfat color, meat texture were not significantly different (p>0.05) among the treatment groups. Panel test scores of tenderness were the highest in T2 compared to the others.

• Applied Chemistry for Engineering
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• v.7 no.3
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• pp.588-596
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• 1996

The optimum conditions of the 1st and 2nd distillation had been investigated to obtaine a high quality monomeric MDI and fire reactive polymeric MDI by purification of crude MDI. Effect of additives on the monomeric MDI's color change, dimerization and the reactivity of polymeric MDI with standard polyol system has been tested. When the monomeric MDI yield is approximately 32%, 4,4'-MDI content is above 98% in the monomeric MDI at the 1st distillation. When the separation ratio of initial portion and residue percentage, reflux ratio are set at respectively, approximately 20wt%, 9wt%, above 2 in order to minimize the content of 2,4'-MDI in monomeric MDI, the freezing point of final distilled monomeric MDI is above $38.4^{\circ}C$. Since the monomeric MDI is inherently unstable in the room condition, monomeric MDI easily changes it's color and conducts self-polymerization reaction. To increase the stability of monomeric MDI, the composition of antioxidant, which is composed of phenolic 1st antioxidant, phosphorus 2nd antioxidant, UV absorbent and Hindered amine light stabilizer are used, and benzoyl chloride as antipolymerization agent test are that APHA color is less than 20, dimer content is remained less than 0.36wt% after 45 days storage of monomeric MDI.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.492-496
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• 1997

Purple sweet potato pigment extract was concentrated using both membrane separation method and vacuum concentration method. The pigment extract (anthocyanin content 1.6 g/L) was concentrated $({\times}25)$ after 5 hr of continuous operation of a nanofiltration to get anthocyanin content of 10.6 g/L. Total solid content also increased continuously while the flux decreased continuously during the concentration process. Degradation index (DI) changes of concentrated pigment solution were insignificant during the whole concentration process which is indicating that the nanofiltration method does not affect color degradation of anthocyanin pigment. For the comparison test, the same pigment extract was concentrated using a rotary vacuum evaporator at temperatures of 40 and $60^{\circ}C$. At both temperatures, pigment content increased in a similar manner during concentration $({\times}5)$. However, DI value at $60^{\circ}C$ increased while that at $40^{\circ}C$ did not change appreciably. Total color difference value changed only slightly by nanofiltration and $40^{\circ}C$ while changed significantly by $60^{\circ}C$. These indicate that a membrane filtration method is more effective in concentrating purple sweet potato pigment extract than a vacuum concentration method by high temperature.

• Journal of Fashion Business
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• v.6 no.1
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• pp.137-154
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• 2002

It's not easy to renew old brand of over 50 years history to the tastes of new consumer of our time. Most of national brands that has a history of some 20 years in Korea have strove for continuation and growth of brand to no avails, which can be taken as a good example of current situation. For instance, C company, one of the National brand of US which has a history of 51 years, has made its position secure as a fashion group and based itself on a sound foundation by establishing new marketing strategy and completing successful brand renewal in the process of strategic M&A with Italian company. Those successful marketing strategies are as follows. 1) they regarded both market and consumer oriented marketing activity as company's highest priority strategy and put great emphasis upon concentration on target market and reestablishment of brand image of business casual wear. 2) Setting up and operating planning team composed of merchandizer alone in Milano, they set the direction of plan on the basis of concentrated research on potential item in market according to thorough market research done by buying office in Korea, branch office in Hong Kong and buyer in US prior to blueprint planning for season. 3) Great emphasis was placed on business which focused on intensive presentation of basic key item for apparel career women who are main consumer group in the midium-low prices market in US and on supplementation of size and color. they named this line 'collectibles' and helped their customer develop their own clothes plan without worrying about the change of color and fabric by supporting same fabric and color throughout the year and enabled them to add variation easily by supplementing new trend item. 4) Company set black as a main color that lots of apparel career women find easy to care and to express their own image and presented them with pebble which belongs to navy and beige and added fashion color such as wine and brown etc as season goes by. They constructed basic line in order for their customers to coordinate purchased item with new one or to add them to present collection, and to achieve efficient sale by setting up strategy which allows this cross coordination and changing pattern occasionally. 5) Though basic jacket for 99$, short slim skirt for 49$ are products within midium-low prices range, in the material planning stage aiming at production of item that has both resonable function appealing to consumer and is fashionable, synthetic material had to be used as a main source due to price competitiveness. Despite this situation, considering comfortable sense of fit and refined drape of silhouette that has no sign of cheap material, whole collectible line was divided into two items, which contributed to reduction of cost. In case of material that is composed of triacetate and polyester in 70 to 30 ratio, was used up to 4 million yard, which allowed drastic curtailment of cost accompanied by concentration. In case of 'collectibles' line, using Korean material mainly, C company chose to have their product sewed in Southeast Asian countries where transportation is well developed and both productivity and quality verified by operating global production system which aiming at cutdown of cost through outsourcing production from the country where labor cost is low and getting finished product. Polarization between present consumers telling us that consumers with the mind of middle classes in the past no longer exists between consumers who seek after only fine article of highest quality and wise consumers who are sensible enough to judge bubble on correlation between price and quality. To cope with this change in new consumer mind, apparel makes changing their policy so as to produce item that has reasonable quality and falls within affordable price range anywhere in the world. and they're striving to get out of difficult situation by operating global marketing strategy which stresses separation of planning, production and sale and sensibility of fashion shared worldwide. The marketing strategy of C company can be exemplified as a successful one.

• Food Science of Animal Resources
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• v.36 no.4
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• pp.445-451
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• 2016

The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highest moisture content in frankfurters was found in the control and T1 (frankfurter with 45% pork meat + 5% pork head). Protein and fat contents in frankfurters with pork head meat added were significantly (p<0.05) higher than those in the control. When the concentration of pork head meat was increased from 0% to 20%, cooking loss, total expressible fluid separation, fat separation, and pH of frankfurters were increased, while the lightness, redness, yellowness, and apparent viscosity of frankfurters were decreased. Ash contents, cohesiveness, color, and tenderness of sensory characteristics of frankfurters added with different amounts of pork meat or pork head meat were not significantly (p>0.05) different from those of the control or there treatments. Frankfurters in T4 (frankfurter with 30% pork meat + 20% pork head) had the lowest (p<0.05) hardness and gumminess. The hardness and gumminess of frankfurters in other treatments were not significantly different (p>0.05) from that in the control. Frankfurters with higher pork head meat concentrations had lower flavor, juiciness, and overall acceptability scores. Therefore, replacing pork meat with pork head meat in the formulation could successfully produce results similar to those of control frankfurters. The best results were obtained when 10% pork head meat was used to replace pork meat.

• Composites Research
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• v.27 no.5
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• pp.183-189
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• 2014

Experimental considerations have been performed to obtain the clear optical microscopic images of graphene oxide which are useful to probe its quality and morphological information such as a shape, a size, and a thickness. In this study, we investigated the contrast enhancement of the optical images of graphene oxide after hydrazine vapor reduction on a Si substrate coated with a 300 nm-thick $SiO_2$ dielectric layer. Also, a green-filtered light source gave higher contrast images comparing to optical images under standard white light. Furthermore, it was found that a image channel separation technique can be an alternative to simply identify the morphological information of graphene oxide, where red, green, and blue color values are separated at each pixels of the optical image. The approaches performed in this study can be helpful to set up a simple and easy protocol for the morphological identification of graphene oxide using a conventional optical microscope instead of a scanning electron microscopy or an atomic force microscopy.

• Korean Journal of Poultry Science
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• v.16 no.3
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• pp.157-167
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• 1989

Pretreatment of egg white and ion exchange resins was attempted to separate lysozyme from egg white efficiently. Apparent viscosity of egg white could be decreased to 3cp by homogenization for 30 minutes at 2, 000rpm and ultrasonication for 45 minutes. The result of testing adsorption capacity of lysozyme was as follows； CM-Sephadex C-25 ＞Duolite C464＞Amberlite C-50＞Dowex MSC-1＞Amberlite IRC-50＞Amberlite IRC-84. Although CM-Sephadex C-25 showed highest adsorption capacity of lysozyme, egg white could not eluted easily. Duolite Cf64 was selected based on relatively high lysozyme adsorption and good egg white eluting property for separation of egg white lysozyme. Na$^{＋}$ form of Duolite C-464 was most effective on adsorption of Iysozyme. To separate lysozyme from egg white efficiently rinse buffer and eluting solution were selected 0.1M sodium phosphate buffer at pH 6.5 and 10% ammonium sulfate respectively. After separating lysozyme from egg white, foaming power of egg white was decreased to 85.3%. Color of egg white gel was not changed while hardness of egg white gel was decreased by 30% after separating lysozyme. However, elasticity of egg white gel was increased by 13% in lysozyme-separated egg white.

• Journal of Biomedical Engineering Research
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• v.41 no.2
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• pp.67-74
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• 2020

Brain tumors or gliomas are fatal cancer species with high recurrence rates due to their strong invasiveness. Therefore, the goal of surgery is complete tumor resection. However, the surgery is difficult to distinguish the border because tumors and blood vessels have the same color tone and shape. The fluorescein sodium is used as a fluorescence contrast agent for boundary separation. When the external light source is irradiated, yellow fluorescence is expressed in the tumor, which helps distinguish between blood vessels and tumor boundaries. But, the fluorescence expression of fluorescence sodium depends on the concentration of fluorescein sodium and such analytical data is insufficient. The unclear fluorescence can obscure the boundaries between blood vessels and tumors. In addition, reduce the efficiency of fluorescence sodium use. This paper proposes a protocol of concentration range for fluorescence expression conditions. Fluorescent expression was observed using a near-infrared (NIR) color camera with corresponding dilution using normal saline in 1 ml microtube. The flunoresence emission density range is 1.00 mM to 0.15 mM. The fluorescence emission begin to 1.00 mM and the 0.15 mM discolor. The discolor is difficult to fluorescence emission condition obserbation. Thus, the maximum density range of the bright fluoresecein is 0.15 mM to 0.30 mM. When the concentration range of fluorescein sodium is analyzed based on the gradient of fluorescence expression and the power measurement, the brightest fluorescence is expected to facilitate the complete resection of the tumor. For the concentration range protocol, setting concentration ranges and analyzing fluorescence expression image according to saturation and brightness to find optimal fluorescence concentration are important. Concentration range protocols for fluorescence expression conditions can be used to find optimal concentrations of substances whose expression pattern varies with concentration ranges. This study is expected to be helpful in the boundary classification and resection of brain tumors and glioma.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.360-367
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• 2017

This study was conducted to investigate the effect of duck skin on cooking loss, emulsion stability, pH, color, protein solubility, texture profile analysis (TPA), apparent viscosity, and sensory characteristics of press type duck ham with different ratio of duck breast meat and duck skin. Five duck ham formulations were produced with the following compositions: T1 (duck breast 70% + duck skin 30%), T2 (duck breast 60% + duck skin 40%), T3 (duck breast 50% + duck skin 50%), T4 (duck breast 40% + duck skin 60%), and T5 (duck breast 30% + duck skin 70%). The cooking loss and fat separation were lower in T1, and the total expressible fluid separations were lower in T1 and T2 than others. The pH ranged from 6.48 to 6.59, with the highest values in T4 and T5. T5 had the highest CIE $L^*$-value, and T1 and T2 had the highest CIE $a^*$-values; however, CIE $b^*$-values did not differ significantly between the duck ham samples. The protein solubility and TPA (hardness, springiness, cohesiveness, gumminess, and chewiness) were the highest in T1. T1 and T2 had higher scores for color, tenderness, and overall acceptability. T1, T2, and T3 showed significantly higher values, but there were no significant differences for flavor and juiciness. Regarding apparent viscosity properties, T1 and T2 had higher viscosity values than the other formulations. In conclusion, the T1 (duck breast 70% + duck skin 30%) and T2 (duck breast 60% + duck skin 40%) duck hams show the highest quality characteristics.