• Asian-Australasian Journal of Animal Sciences
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• v.22 no.2
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• pp.162-167
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• 2009

Reproductive abilities in beef cattle herds are receiving increased attention due to recent rises in production costs. To achieve more efficient management, a measure of fertility, namely the number of calves produced at k yr of age ($NCP_k$), was developed and its genetic parameters were estimated from Japanese Black cows by restricted maximum likelihood procedures. The k examined were distributed from 2 to 10 yr of age and $NCP_2$ averaged 1.077 calves over 43,536 cows. The averages increased by approximately 0.9 calf with each additional 1 yr increment in k. Heritabilities of $NCP_k$ were estimated to be low ranging from 0.083 to 0.162, which seemingly suggested a difficulty of genetic improvement. However, large genetic variation and high accuracy were observed in predicted breeding values of $NCP_k$. For example, the breeding values of $NCP_7$ were predicted between -0.303 and +0.213 with average accuracy of 0.607 for cows with observations. Genetic correlations among different k were generally high and positive (0.474 to 0.995). The analyses showed that at least $NCP_4$ was required to maintain the genetic correlations of 0.8 or higher with subsequent $NCP_k$. Also $NCP_5$ maintained the genetic correlations of 0.9 or higher with subsequent $NCP_k$ The results suggested some possibilities for $NCP_k$ to be a selection criterion considering its genetic variation, high accuracy and consistency with subsequent performance.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.11-16
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• 1984

Rheological properties of waxy and non-waxy rice starch solutions were evaluated with a narrow gap rotational and Cannon Fenske viscometers. The gelatinized rice starch solutions containing 0.2-1.0% starch displayed pseudoplastic flow behavior. At higher starch level, degree of pseudoplasticity of waxy rice starch solutions increased, while that of non-waxy rice did not changed apparently. The consistency coefficient (K) of non-waxy rice starch solutions increased with increasing gelatinization temperature, but waxy rice starch solutions remained constant, and in alkaline aqueous solutions both of them showed increasing K values. The value of K increased exponentially with an increase in concentration. The effect of the temperature on the viscosity of the solutions followed Arrhenius' type equation, and the activation energies were in the range of 3.675-3.775 kcal/g-mol that were near to that of pure water. The changes of reduced viscosity with concentration were followed Huggin's equation and the values of intrinsic viscosity and interaction coefficient were 0.78-1.59 dl/g and 0.67-2.75, respectively.

• Journal of the Korean Wood Science and Technology
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• v.39 no.5
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• pp.429-436
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• 2011

The selected physical and mechanical properties of non-certificated LVL circulated in domestic lumber market were investigated and compared to relevant standards. The tested LVL passed the moisture content and the soaking delamination rate limit as per domestic (KS) and Japanese standard (JAS). The evaluated mechanical properties were flatwise/edgewise bending strength, modulus of elasticity (MOE), horizontal shear and compressive strength. The 30 mm-thick LVL showed significantly higher bending strength than that of the 25 mm-thick LVL. The modulus of elasticity (MOE) showed same tendency in the results of bending strength. The edgewise bending strength and MOE were higher than that of flatwise bending strength and MOE. The horizontal shear strength values were also showed similar results to bending strength values. The tested results were compared each other and each products were graded according to JAS 701 grade specification. The failure mode of LVL in bending test showed the similar failure mode of solidwood that failed in a simple tension manner (splintery tension). The glue line failure was severe in 25 mm-thick specimens due to concentration of shear stress in layer discontinuity containing small voids and starved glue lines. In horizontal shear strength test, failure mode of LVL showed the typical horizontal shear failure. Compressive specimens failed with fiber crushing in company with apparent delamination that splitted along the length of the specimens. From the results, the complete bonding between lamination and consistency in thin veneer layer were considered as a critical factor in the mechanical properties of LVL. Moreover, the standard test procedure and specification for non-certificated LVL should be required to check the performance of uncertificated materials.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.1048-1052
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• 2011

This study examined the flow properties, paste clarity, freeze-thaw stability and gel strength of acetylated sweet potato starch (ASPS) pastes and gels as a function of degree of substitution (DS). ASPS showed high shear-thinning flow behaviors with high Casson yield stress ($\sigma_{oc}$). Consistency index (K), apparent viscosity ($\eta_{a,100}$) and $\sigma_{oc}$ values of ASPS increased with an increase in DS. In the temperature range of $25{\sim}70^{\circ}C$, ASPS followed an Arrhenius temperature relationship. The activation energies (Ea=13.2~14.3 kJ/mol) of the ASPS samples were much lower than that (18.1 kJ/mol) of the native sweet potato starch (SPS). ASPS gels showed better freeze-thaw stability with a significant decrease in syneresis (%) compared to SPS gel. The gel strength values of ASPS were much lower than that of SPS, and significantly decreased with an increase in DS. The clarity of native SPS paste increased after acetylation.

• Preventive Nutrition and Food Science
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• v.18 no.1
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• pp.45-49
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• 2013

This study was carried out to determine a possibility of adding Corni fructus extract (CFE) into yogurt for improving the neutraceutical properties of yogurt and the effects of adding CFE (2~6%, v/v) on the physicochemical and sensory properties of the products during a 15-day storage period at $4^{\circ}C$. Incorporation of CFE into the yogurt samples resulted in a significant pH reduction and a significant increase in titratable acidity. When evaluating the color of the yogurt, the $L^*$-values were not significantly influenced by CFE supplementation; however, the $a^*$- and $b^*$-values significantly increased with the addition of CFE during storage. The power law and Casson models were applied to assess the flow behavior of CFE-added yogurt samples. The magnitudes of apparent viscosity (${\eta}_{a,100}$), consistency index (K), and yield stress (${\sigma}_{oc}$) for 4~6% CFE yogurt samples were significantly greater than those for the control, indicating that CFE can be used as a thickening agent for yogurt. The sensory test revealed that addition of CFE (2~4%) to yogurt did not significantly affect the overall scores, but the overall preference score for 6% CFE yogurt was significantly decreased. Based on the data obtained from the present study, we concluded that the concentrations (2~4%) of CFE could be used to produce a CFE-added yogurt without the significantly adverse effects on the physicochemical and sensory properties.

• Physical Therapy Korea
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• v.16 no.2
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• pp.24-30
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• 2009

The purpose of this study was to determine the reliability and validity of the fear-avoidance beliefs questionnaire (FABQ) in assessing Korean patients with low back pain. We performed translation and cross-cultural adaptation of the questionnaire and enrolled 52 patients (18 males and 34 females) with low back pain. The subjects completed a standardized self-administered questionnaire that included the FABQ assessment along with evaluations for the visual analogue scale (VAS), Oswestry disability index (ODI), self-rating anxiety scale (SAS), and Beck depression inventory-Korean version (K-BDI). The reliability of the obtained data was determined by evaluating the internal consistency on the basis of the intraclass correlation coefficient (ICC) and the Cronbach's alpha values, while the validity of the data was examined by correlating the FABQ scores to the VAS, ODI, SAS, and K-BDI scores. The translated versions of the FABQ showed good test-retest reliability: ICC (3, 1)=.90 (FABQ for physical activity) and .97 (FABQ for work) these values were statistically significant (p<.01). The Cronbach's alpha value for FABQ was .90 (p<.01). FABQ moderately correlated with pain, disability, anxiety, and depression (p<.01). The results of this study indicate that the Korean version of the FABQ is a reliable and valid instrument for measuring fear-avoidance beliefs in Korean patients with low back pain.

• Journal of Environmental Health Sciences
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• v.45 no.3
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• pp.258-266
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• 2019

Objectives: In this study, blood lead was analyzed using graphite furnace atomic absorption spectrometry (GF-AAs) and inductively coupled plasma mass spectrometry (ICP-MS). We tried to examine the difference and consistency of the analytical values and the applicability of the analytical method. Methods: We selected 57 people who agreed to participate in this study. After confirming the linearity of the calibration standard curves in GF-AAs and ICP-MS, the concentrations of lead in quality control material and samples were measured, and the degree of agreement was compared. Results: The detection limit of the ICP-MS was lower than that of GF-AAs. The coefficient of variation of reference materials was shown to be stable in the ICP-MS and GF-AAs. When the correspondence between the two equipments was verified by bias of the analysis values, a concordance was shown, and approximately 98% of the ideal reference lines were present within ${\pm}40%$ of the deflection. Conclusion: GF-AAs showed high sensitivity to single heavy metal analysis, but it took much time and showed higher detection limit than ICP-MS. Therefore, it would be considered necessary to switch to ICP-MS analysis method, considering that the level of lead exposure is gradually decreasing.

• Korean Journal of Materials Research
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• v.34 no.1
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• pp.21-26
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• 2024

In this investigation, samples of the chemical (Hg_1-xPb_xBa₂Ca_1.8Mg_0.2Cu₃O_8+δ) were prepared utilizing a solid-state reaction technique with a range of lead concentrations (x = 0.0, 0.05, 0.10, and 0.20). Specimens were pressed at 8 tons per square centimeter and then prepared at 1,138 K in the furnace. The crystalline structure and surface topography of all samples were examined using X-ray diffraction (XRD) and atomic force microscopy (AFM). X-ray diffraction results showed that all of the prepared samples had a tetragonal crystal structure. Also, the results showed that when lead was partially replaced with mercury, an increase in the lead value impacted the phase ratio, and lattice parameter values. The AFM results likewise showed excellent crystalline consistency and remarkable homogeneity during processing. The electrical resistivity was calculated as a function of temperature, and the results showed that all samples had a contagious behavior, as the resistivity decreased with decreasing temperature. The critical temperature was calculated and found to change, from 102, 96, 107, and 119 K, when increasing the lead values in the samples from 0.0 to 0.05, 0.10, and 0.20, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.247-255
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• 2009

This study examined the quality characteristics of brown sauce prepared with rice powder in place of wheat flour, which is the commonly used thickener. With regard to the general components, as the level of rice powder increased and its ratio in the stock increased, moisture decreased and crude protein, lipid, and ash increased. Reducing sugar content was 4.72% in the control group, and as the mixing ratio of stock to rice powder increased from 100:5 (S1) to 100:13 (S5) in the rice powder-added groups, reducing sugar content increased from 3.94% to 4.82%, respectively. In terms of Hunter's color values, as more rice power was added to the beurre mani$\acute{e}$, L, a, and b values increased. Thus, a sauce of a light brown color was appropriately made. For consistency, as more rice powder beurre mani? was inserted into the analyzer, flow was reduced and viscosity significantly increased. The pH of the control (CS) was 4.94, and there were no significant differences between the control and the rice powder-added groups. In sensory evaluations, color presented its highest score as 6.47 when the mixing ratio of stock to beurre mani$\acute{e}$ was 100:7 (S2). S2 also received the highest score for flavor at 6.32. Viscosity was highest in the control (CS) at 6.26, and was not significantly different from the 100:7 (S2) or 100:9 (S3) groups. Finally, the S2 group had the highest scores for taste (6.21) and overall-acceptability (6.30). In correlation analyses between the sensory characteristics, overall-acceptability as well as the color, flavor, viscosity, and taste of the brown sauce all presented comparatively high positive correlations, in which overall-acceptability and color had the highest correlation.

• Journal of the Earthquake Engineering Society of Korea
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• v.25 no.3
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• pp.145-152
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• 2021

KAERI has planned to carry out a series of dynamic tests using a shaking table and time-history analyses for a channel-type concrete shear wall to investigate its seismic performance because of the recently frequent occurrence of earthquakes in the south-eastern parts of Korea. The overall size of a test specimen is b×l×h =2500 mm×3500 mm×4500 mm, and it consists of three stories having slabs and walls with thicknesses of 140 mm and 150 mm, respectively. The system identification, FE model updating, and time-history analysis results for a test shear wall are presented herein. By applying the advanced system identification, so-called pLSCF, the improved modal parameters are extracted in the lower modes. Using three FE in-house packages, such as FEMtools, Ruaumoko, and VecTor4, the eigenanalyses are made for an initial FE model, resulting in consistency in eigenvalues. However, they exhibit relatively stiffer behavior, as much as 30 to 50% compared with those extracted from the test in the 1st and 2nd modes. The FE model updating is carried out to consider the 6-dofs spring stiffnesses at the wall base as major parameters by adopting a Bayesian type automatic updating algorithm to minimize the residuals in modal parameters. The updating results indicate that the highest sensitivity is apparent in the vertical translational springs at few locations ranging from 300 to 500% in variation. However, their changes seem to have no physical meaning because of the numerical values. Finally, using the updated FE model, the time-history responses are predicted by Ruaumoko at each floor where accelerometers are located. The accelerograms between test and analysis show an acceptable match in terms of maximum and minimum values. However, the magnitudes and patterns of floor response spectra seem somewhat different because of the slightly different input accelerograms and damping ratios involved.