• Journal of the Korean Society of Laryngology, Phoniatrics and Logopedics
• /
• v.17 no.2
• /
• pp.115-126
• /
• 2006

Background and Objectives : Training of breath support and laryngeal muscles control are important components in the development of the singing voice. The purpose of this study is to compare characteristics of respiratory and phonatory control on pitch, loudness, register change with untrained males and trained male singers. Materials and Methods : The 11 untrained males and 11 trained male singers participated. Closed Quotient(CQ), fundamental frequency (fo) and relative volume contribution of the rib cage (in percentage rib cage, % RC) and relative volume contribution of abdomen (in percentage abdomen, % AB) were measured during various pitch, loudness, register tasks using /a/ vowel phonation : Legato, staccato with C3-D3-E3-F3-G3 notes and crescendo and decrescendo with C3 note as well as modal register with C3 and falsetto register with C4 note using an integrated analysis system of Respiration, EGG and Voice. Results : (1) When pitch increased with legato task, loudness also increased in untrained male group but maintained in trained male singers. CQ was also increased both untrained and trained male singers but it was not significantly different ($p>.05$). The abdomen contribution to lung volume were significantly predominant both in inhalation and exhalation in trained males singers ($p<.05$). (2) When pitch increased with staccato task, CQ was not significantly different in untrained but significantly different in trained male singers. The respiratory function of male singers were characterized by significantly predominant abdomen contribution to lung volume in exhalation except for inhalation ($p<.05$) (3) When loudness increased with crescendo, fo was significantly increased with increasing CQ in untrained males but fo was relatively consistent with increasing CQ in trained male singers. The respiratory function of male singers were characterized by significantly predominant abdomen contribution to lung volume in exhalation except for inhalation ($p<.05$). (4) Most male singers were able to change register from modal to falsetto register, but untrained males were not. Thus, CQ was significantly different between modal and falsetto register in trained male singers ($p<.05$). The respiratory function of male singers were characterized by significantly predominant abdomen contribution to lung volume in exhalation except for inhalation ($p<.05$). Conclusion : Male singers were superior to untrained males in coordination of respiratory and phonatory control on pitch, loudness, register change. Implication are offered regarding how the results might be applied to the voice therapy as well as singing training.

• Journal of Animal Environmental Science
• /
• v.6 no.3
• /
• pp.201-209
• /
• 2000

Optimal conditions to utilize egg type male chicks from hatchery for cultivating yeast(Saccharomyces cerevisiae) and the effects of the yeast culture on growth of broiler chicks were investigated. The protein concentration of the spent cockerel extracts was the highest when extracted for 72 hours. Optimal water volume added to the spent cockerel chicks for the extraction was 1.5 times to the cockerel chicks weight (v/w ratio). Lipid in the extracts from the spent cockerel chicks did not affect on the yeast growth. The number of yeast cultured in the SCELP2 medium containing spent cockerel extracts and 4 % sugarcane molasses was higher by 26 % than that in the YEPD medium containing 1 % yeast extract, 2 % bacto pepton and 2 % glucose. Also the number of yeast cultured in the SBYW2 medium containing SCEP2 medium containing SCELP2 and 4 % brewer's yeast waste was increased by 8 %, compared to that in the SCELP2 medium. Body weight gain of chicks fed 4 % yeast culture supplementations cultivated in the SBYW2 medium was increased at 5 weeks by 9 %, relative to no supplementation(P<0.05). The results from this study suggest that the spent cockerel chicks can be utilized as nitrogen sources to produce yeast culture for animal feed.

• Journal of the Korean Society of Laryngology, Phoniatrics and Logopedics
• /
• v.17 no.1
• /
• pp.43-48
• /
• 2006

Background and Objectives: Countertenors who can produce higher vocal pitch like female classical singer's voice and use both modal and falsetto register. This study was conducted to study phonatory characteristics between modal and falsetto register of the countertenor. Materials and Methods: A male countertenor who had 8 years of experience was examined using a videostroboscopy and his voice was analyzed using aerodynamic measures; fundamental frequency(F0), Mean air flow rate(MFR), intensity(SLP), subglottal air pressure(Psub) with phonatory function analyzer(Nagashima) and acoustic measures; jitter, shimmer, HNR, closed quotient(CQ) using a Electro-glottography(EGG) of Lx. Speech Studio(Laryngoscope, Ltd, UK) and voice range profile of CSL(Kay elemetrics). Results: In the stroboscopy finding, the longitudinal length of vocal folds was increased at the falsetto register and the upper margin of vocal folds vibrated with incomplete closure of true vocal folds. In aerodynamic analysis, intensity was same at the modal and falsetto register. However, MFR, Psub, MPT were higher at the falsetto register. In the electroglottographic analysis, closed quotient(CQ) at the modal register was high and also much higher at the high-pitch falsetto than at the loud falsetto. In the VRP, intensity was similar though F0 was different between modal and falsetto register. Conclusion: It implied that countertenor could produce powerful voice quality by increasing of respiratory pressure and respiratory volume though glottal closure was incomplete. In addition, no change of EGG waveform, similar voice range with alto was observed.

• Korean Journal of Agricultural Science
• /
• v.46 no.3
• /
• pp.689-703
• /
• 2019

The term quality or freshness of eggs in industrial production still poses concerns regarding whether washing is necessary. Therefore, the aims of this study were to examine the effects of different storage times and temperatures and to perform a comparison between washed and unwashed eggs. A total of 1000 washed and 1000 unwashed egg samples were stored at three different temperatures (5, 10, and $25^{\circ}C$) for 0 - 8 weeks and were used for the data collection. On the designated day, the eggs were processed to evaluate their internal and external quality traits, such as the Haugh unit, airspace volume, eggshell strength, pH, and microbiological profile. Significant differences (p < 0.05) were observed between the washed and unwashed eggs for each quality trait. The results indicate that storage between 5 and $10^{\circ}C$ better preserved the quality of eggs compared with the storage at $25^{\circ}C$ throughout the days of the storage. Overall, this study suggests that the storage time and temperature have a vital role in maintaining the quality of eggs which were significantly affected during storage. In addition, all the quality parameters differed between the washed and unwashed samples which is further responsible for deteriorating the quality of the eggs.

• Asian-Australasian Journal of Animal Sciences
• /
• v.32 no.1
• /
• pp.118-125
• /
• 2019

Objective: This study investigated the effects of soapnut (Sapindus mukorossi) shell powder (SSP) on serum hormone level, egg quality, semen characteristics and reproductive performance of broiler breeders fed with a maize-soybean meal based diet. Methods: Ninety six female and twenty four male CARIBRO-VISHAL broiler breeders, 38-week old, were individually caged and randomly allocated to four treatment groups (24 female breeders/treatment and 6 male breeders/treatment): an un-supplemented control (T1) and three groups with 0.0176% SSP (group T2), 0.026% SSP (group T3) and 0.0528% SSP (group T4), to have supplementary saponin at 0, 50, 75, and 150 ppm, respectively, for 42 days. Results: The results indicated that serum (p<0.001) and seminal plasma (p<0.05) testosterone level, semen volume (p<0.001), mass motility (p<0.001), and live spermatozoa count (p<0.001) was increased in groups T3 and T4 compared to T2 and control groups. Compared with control group, total sperm count was increased (p<0.001) and dead spermatozoa count was decreased (p<0.001) in SSP supplemented groups. Supplementation of SSP did not affected the quality of egg lay. Compared with control group, fertility (p<0.01) and hatchability (total eggs set and fertile eggs set) (p<0.001) were significantly improved in SSP supplemented groups with the highest improvement in T3 treatment group. Embryonic death was decreased (p<0.001) in SSP supplemented groups compared to control; lowest embryonic death was recorded in T3 treatment group. Conclusion: Thus, it was concluded that dietary supplementation of 0.026% SSP (saponin equivalent 75 ppm) improved the reproductive performance of broiler breeders.

• Korean Journal of Heritage: History & Science
• /
• v.44 no.4
• /
• pp.112-129
• /
• 2011

This paper was written to understand, through the types and production techniques, how cooking vessels of Baekje Hanseong period had evolved, - the cooking vessels that were excavated from the historic sites of Baekje Hanseong Period such as Mongchontoseong and Pungnaptoseong of Seoul, the ancient tomb group of Seokchon-dong, and Misari historic site of Hanam. First, the results produced through the analysis of types of these cooking vessels are as followings: as for deep bowls, the maximum body diameter is found on the top of pottery, while as for an egg-shaped pottery, the maximum body diameter is found on the middle height of pottery. However, as for the rim diameter ratio to the neck diameter ratio of pottery, the said two typed potteries were shown to have smaller ones. In consideration of each historic site, as for deep bowls, the ancient tomb group of Seokchon-dong had potteries that had less volumes, were deeper, and had higher maximum body diameters. When it comes to an egg-shaped pottery, Pungnaptoseong had the potteries that were deeper than those of Misari historic site, and their potteries also had the maximum body diameter found on the middle height of pottery, and larger rim diameter ratio to the neck diameter of the pottery. The results produced though the analysis of the production techniques of these cooking vessels are as followings: in the case of deep bowls, as the width of a volume category gets larger, the pottery stamping with an anvil including patterns was more frequently used for pottery production. In this case, simultaneously braid patterns were frequently found on the outer sides of these potteries. In addition, it was found the basal walls of these potteries were thinnest in all typed potteries. This shows there occurred technique transitions according to the time flow. When it comes to an egg-shaped pottery as well, the pottery produced by using an anvil had the thinnest basal wall and its rim diameter ratio to its neck diameter ratio was smaller. Also around the mouth of this pottery, traces were found on its front, the traces formed by the strong rotating power. It is determined these two typed potteries were all produced by using an anvil to have thinner walls. Then, how these potteries were used? In the case of deep bowls, liquid food was put on a hearth or ground to be cooked whereas in the case of an egg-shaped pottery, the pottery was put on a puttumak(kitchen stove) mainly for boiling water. The deep bowls and egg-shaped potteries excavated from the center areas of Baekje Hanseong Period were not clearly determined about when their pastes or firing times were, but as for their production techniques, it was possible to check how they had developed. Moreover, it was determined that in the changing aspects of their production techniques, temporalite is also reflected.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
• /
• v.12 no.2
• /
• pp.162-169
• /
• 2019

Non-destructive freshness measurement using spectroscopy has been carried out several times, but research on freshness and freshness has not been conducted. Therefore the purpose of this study is to develop a system for visually measuring and quantifying the air sack inside the egg by non - destructive method. The experimental environment which designed a small chamber was composed of 850nm band of two IR lasers, IR camera and two servo motors to acquire air sack Images. When the air sack volume ratio is 2.9% or less and the density is 0.9800 or more, the Haugh Unit value is 60 or more It was judged to be a fresh egg of a grade B or higher. These results mean, using the weight measurement, nondestructive decision system, and freshness evaluating algorithm. It can be expected to distinguish grade B or more marketable eggs without using destructive methods.

• Korean journal of food and cookery science
• /
• v.28 no.5
• /
• pp.541-547
• /
• 2012

This study was performed to compare the processing aptitudes of the rice muffins produced from the seven rice varieties, including Goami, Goami 2, Deuraechan, Baegjinju, Seolgaeng, Haiami and Hanareum, along with the use of hydroxypropyl methylcelluloses (HPMCs) as a replacement for the egg white. The water binding capacity of rice flours was significantly higher than that of wheat flour, but its fat binding capacity was lower than that of wheat flour (p<0.05). In the viscosity of the batter, Goami and Baegjinju were lower than that of the wheat flour. There was no significant difference in the specific gravity of Seolgaeng and the batter of wheat flour. The pH of all varieties except Goami 2 was higher than batter of wheat flour(p<0.05). Haiami flour produced higher muffin volume and specific volume compared with the wheat flour muffin. The textural characteristics, the muffins produced by Haiami and Hanareum flours had significantly lower hardness than the wheat flour muffin after 30 hours. All rice varieties except Gaomi 2 showed no significant difference compared to the wheat flour muffin in color, taste and texture (p<0.05). Furthermore, flavor of muffins produced from the Seolgaeng, Haiami and Hanareum flours tested higher than the wheat flour muffin. It was concluded that the rice varieties of Seolgaeng, Goami, Haiami and Hanareum were considered to be the most suitable rice cultivars for the rice muffins.

• Applied Microscopy
• /
• v.28 no.1
• /
• pp.91-105
• /
• 1998

The present study is undertaken to investigate the hypertrophical changes of the corpus allatum (corpora allata, CA) after the ovariectomy in Blattella germanica. In particular, the ultrastructural aspects of the normal and ovariectomized conditions, and induced factors of the hypertrophic phenomenon are focused. Ultrastructure of the CA from an immediately emergent adult is similar to that of the last larval stage that has stopped secreting juvenile hormone. The CA is composed of undifferentiated cells, exhibiting an electron-lucent matrix, a few mitochondria and less smooth endoplasmic reticulum. The karyoplasm occupy most of the cytoplasm. Electron-dense materials are filled with the intercellular spaces and gap junctions are also found. Almost no ultrastructural changes have been noticed during seven days until the oviposition. However, considerable changes in structure have been detected soon after the oviposition. Mitochondria are increased dramatically in number and cristae, and changed to the filamentous form with a high electron density. In addition, Golgi complexes, microtubules, and polysomes are also increased. After an oviposition, the total volume of the CA are decreased again. The volume of the CA are increased continuously, hypertrophy, after the ovariectomy. Morphological aspects of the CA in an early stage after the removal are similar to the structure of the secondary egg maturation. Large and electron dense globules are observed in the ovariectomized CA cytoplasms and they are present in those cells for a long period of time. Yet such a hypertrophical phenomenon occur only in the specific cells. The hypertrophy are caused by hollowing the part of the CA cells and later filling such site with polysomes. In 42 days after the ovariectomy, the nuclear membranes disappear in the CA cells, thus, exhibiting the prokaryotic-like features. Some results of the current study will contribute to the establishment of the model that explain unusual changes accompanied by certain treatment in insects and/or further in animals.

• Korean journal of food and cookery science
• /
• v.33 no.1
• /
• pp.37-44
• /
• 2017

Purpose: The purpose of this study was to simplify the traditional manufacturing method of Jeungpyun by developing a new process for Jeungpyun preparation using meringue and to also investigate the quality characteristics of Jeungpyun made with green tea powder. Methods: The Jeungpyun was manufactured as 4 sample preparations (Jeungpyun: J; Jeungpyun+0.5% green tea: J+0.5% GT; Jeungpyun+1% green tea: J+1% GT; and Jeungpyun+1.5% green tea: J+1.5% GT) through mixing rice flour, meringue, green tea powder (0-1.5%), dry yeast, water, and milk, steaming for 4 min at $180^{\circ}C$ and 3 min at $220^{\circ}C$, and then standing for 1 hr at room temperature. The quality characteristics of Jeungpyun were evaluated based on physicochemical properties, total mold, texture analysis, and sensory evaluation. Results: The pH of Jeungpyun batter was significantly lower in J+1.0% GT and J+1.5% GT than J. The specific gravity, weight, volume, and specific volume of J+0.5% GT and J+1% GT was not significantly different, as compared to J. In color, L value decreased and a and b value increased based on the increase of green tea powder. The antifungal activity was the highest in J+1.5% GT, followed by J+1.0% GT, J+0.5% GT, and J, in order. Samples with added green tea powder showed decreased hardness, as compared with J; its effect was significant in J+1.0% GT and J+1.5% GT after storage for 1 day. In sensory evaluation, the color of Jeungpyun was darkened by the addition of green tea powder. The egg smell and hardness significantly decreased by addition of green tea powder. Based on quantitative description analyses, overall acceptability was the highest in J+1% GT. Conclusion: Therefore, 1% green tea powder was the optimal amount for preparing Jeungpyun with meringue. For simplification of the traditional manufacturing method, Jeungpyun could be produced with meringue and green tea powder, which has potent physiological activities.