• Korean Journal of Poultry Science
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• v.33 no.4
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• pp.317-321
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• 2006

The effects of dietary humic substances (HS) on egg Production and egg Quality were studied using 252(55-wk old) ISA brown laying hens. laying were divided into 21 groups of 12 hens each and seven groups (experimental units) were assigned to 1) CON (basal diet), 2) HS5 (basal diet 4- 5% humic substances) or 3) HS10 (basal diet +10% humic substances) in a completely randomized block design. Hens had free access to diets and water fur 6 wk. Egg Production and egg quality were monitored over the 6-wk Period. Results showed that 10% dietary HS decreased egg Production and yolk diameter (P<0.05) compared to CON. Egg weight and yolk cole. were improved (P<0.05) in HS10 compared to CON. Egg shell breaking strength was increased significantly (P<0.05) when hens were fed HS5 diet compared to the others. There were no effects of treatments on egg shell thickness, yolk index, albumen height and Haugh nit. The results suggest that the dietary supplementation of HS at 5% or 10% decreases egg Production, but HS at 5% can increase egg shell breaking strength. Hens fed 10% HS could increase egg weight and yolk color and decrease yolk diameter.

• Journal of the Korean Society for Nondestructive Testing
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• v.26 no.5
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• pp.297-305
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• 2006

The thermal ratcheting deformation at the reactor baffle and upper internal structure of the liquid metal reactor (LMR) can occur due to movement of the hot sodium free surface. In in-service inspection of reactor internals of LMR, a new inspection technique should be developed for the detection of the thermal ratcheting damage. In this study, an inspection technique using ultrasonic guided wave is proposed for the detection of the thermal ratcheting damage of cylindrical vessels. A 316L stainless steel cylindrical shell specimen has been prepared. The thermal ratchet structural tests were cyclically performed by heat-up up to $550^{\circ}C$ with steep temperature gradients along the axial direction after cool-down by cooling water. Ultrasonic guided wave propagation has been characterized by analysis of dispersion curve of the stainless steel plate. The zero-order antisymmetric $A_0$ guided wave has been selected as the optimal mode for detection of the ratcheting deformation. It is confirmed that the thermal ratcheting deformation can be detected by the measurement of transit time difference of circumferentially propagated $A_0$ guided waves.

• Journal of Life Science
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• v.19 no.10
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• pp.1468-1477
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• 2009

The comparative effects of the fibrinolytic, and tyrosinase inhibition activities and electrophoretical protein patterns with freeze-drying silkworm powder (FDSW), heating-drying silkworm powder (HDSW) and fermented silkworm powder by Bacillus subtilis or Lactobacillus hilgardii were investigated. When total protein patterns of FDSW, HDSW, both fermented SW, were analyzed by native- and SDS-polyacrylamide gel electrophoresis (PAGE), there were slightly varietal differences in electrophoretical protein patterns. Major minerals of FDSW and HDSW were K, Ca, Mg, and Zn. Major compositional amino acids of FDSW and HDSW were glycine, alanine, glutamic acid, aspartic acid, and serine. Major fatty acids of FDSW and HDSW were linolenic acid, oleic acid, and palmitic acid. Fibriolytic activity was the highest in the fermented FDSW by 5% B. subtilis among the various samples. Tyrosinase inhibition activity was higher in the water and 70% methanolic extract of FDSW than in HDSW. DPPH radical scavenging activity was slightly stronger in HDSW than in FDSW. In addition, DPPH radical scavenging activity was higher in FDSW or HDSW fermented by L. hilgardii than that fermented by B. subtilis, however, all samples exhibited a relatively low activity compared to the butylated hydroxytoluene (BHT). These results may provide the basic data to understand the biological activities of fermented SW.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.15-22
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• 2004

The effects of carcass grade and addition of mugwort powder on the quality of the boiled pork were investigated. Four kinds of boiled pork were denoted as B$\_$+/ or E$\_$+/ boiled porks which were made with 0.3% mugwort powder to carcass grade B or E, respectively, and B$\_$0/ or E$\_$0/ boiled porks which were made without mugwort powder. The effect of carcass grade and the added mugwort powder on the pH, volatile basic nitrogen(VBN), bacterial count, calorie, essential amino acids, free amino acids, unsaturated fatty acids, color difference and palatability of boiled porks were not significant. Water holding capacity(WHC), springiness and Hunter's L$\^$＊/ value of B$\_$0/ boiled pork were higher than those of E$\_$0/ boiled pork. Hunter's a$\^$＊/ value of B$\_$0/ boiled pork were lower than those of E$\_$0/ boiled pork. Sensory taste and tenderness value of B$\_$0/ boiled pork were higher than those of E$\_$0/ boiled pork(p>0.05). WHC, 2-thiobarbituric acid reactive substances(TBARS) value and residual nitrite of boiled pork with mugwort powder were lower than those of boiled pork without mugwort powder.

• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.1-8
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• 1993

Extruded defatted soy flour (DSF) with twin screw extruder was compared with steam treated DSF for soy sauce fermentation. Independent variables of response surface methodology (RSM) for extrusion were barrel temperature $(145{\sim}165^{\circ}C)$, feed moisture content $(25{\sim}35%)$, and feed rate $(20{\sim}30\;kg/hr)$. Extrusion conditions for production of the extrudates having highest water absorption capacity, lowest bulk density and highest expansion ratio were obtained by regression analysis of each dependent variable. Electron photomicrographs revealed significant increase of porosity inside the koji made from extruded DSF. Therefore, growth of fungi inside the koji made from extrudates of DSF was accelerated to achieve higher activities of protease, ${\alpha}-amylase$, and glucoamylase compared to the koji made from steamed DSF. Although amino acid composition of soy sauces prepared from two different DSF did not show any significant difference, the content of free amino acids in soluble nitrogen compounds was higher $(13%{\pm}2)$ in soy sauce made from extruded SDF. During the whole period of fermentation color of soy sauce made from extrudates of DSF was darker. Sensory evaluation did not reveal any serious off-odor and off-taste in the soy sauce fermented from extruded DSF.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.254-262
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• 2010

Quality characteristics of griddled miljeonbyeong containing vegetable juice were assessed by conducting sensory tests and measuring texture and color. When varying amounts of carrot/or spinach juice was added to miljeonbyeong, the sensory preferences of appearance and texture were higher in miljeonbyeong containing a small amount of carrot and spinach vegetable juice, and the preferences of smell and taste were higher in miljeonbyeong containing a large amount of carrot and spinach juice. Overall, preference was highest in miljeonbyeong supplemented with 30 g carrot juice and 10 g spinach juice. Overall preference correlated significantly with appearance (r=0.44) and texture (r=0.47). In miljeonbyeong containing vegetable juice, tensile strength decreased significantly with increasing amounts of carrot juice (34.98~30.82) or spinach juice (40.84~37.07). In all miljeonbyeong samples, tensile strength increased slightly in 1 hour but rapidly increased after 2 hours. Lightness progressively decreased. A-value increased (3.46~9.63) and b-value increased with increasing amounts of vegetable juice added. No difference in the b-value increase was evident between carrot juice (15.19~26.43) and spinach juice(18.19~24.40). Tensile strength was markedly lower in miljeonbyeong amended with carrot juice (34.98~30.82g) or spinach juice (39.05~32.67 g), which contained fat-soluble pigment, as compared with vegetable-free miljeonbyeong (44.81 g), but the addition of beet juice (45.30~44.78 g) containing water-soluble pigment did not lower the tensile strength of miljeonbyeong compared to vegetable juice. In order to improve the texture of miljeonbyeong containing vegetable juice, tensile strength was measured in miljeonbyeong prepared with 30 g carrot juice or 10 g of spinach juice, which produced the highest sensory test scores, and additionally amended with potato starch, corn starch, glutinous rice flour, strong flour or yam powder with a consequent reduction in the content of wheat flour. Improvement was noted in carrot juice-containing samples prepared with 6 g corn starch, 15 g potato starch and 15 g hard wheat flour, and in spinach juice-containing samples prepared with 6 g corn starch, 6 g potato starch, 6 g hard wheat flour and 15 g dried yam powder.

• Food Science and Preservation
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• v.8 no.1
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• pp.109-117
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• 2001

Cordyceps militaris is a parasitic fungus that has been used as a Chinese medicine for the treatment of fatigue, debility, kidney disease, tuberculosis, asthma and cardiac insufficiency etc. This study was carried out to determine the antioxidative and antimutagenic effects of Cordyceps militaris using DPPH free radical donating method and Ames test, respectively. They were extracted with ethanol and then further fractionated to n-hexane, chloroform, ethyl acetate, butanol and water, stepwise. Among five fractions, the EtOAc and BuOH fractions showed the highest electron donating activities, about 2-fold higher than other fractions. In Ames test, most of the extracts had strong antimutagenic effects against the mutagenesis induced by N-methyl-N'-nitro-N-nitrosoguanidine(MNNG), 4-nitroquinoline-1-oxide(4NQO), benzo($\alpha$)pyrene(B($\alpha$)P) and 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indol (Trp-P-1). The EtOH extracts of C. militaris (200 $\mu\textrm{g}$/plate) showed 62.8%, 74.4% and 67.2% inhibitory effects on the mutagenesis induced by 4NQO, B($\alpha$)P and Trp-P-1, respectively, against TA98 strain, whereas 78.1%, 78.6%, 78.6% and 82.7% inhibition were observed on the mutagenesis induced by MNNG, 4NQO, B($\alpha$)P and Trp-P-1, respectively, against TA100 strain. Especially, the BuOH fraction showed the highest antimutagenic effects against mutation induced by MNNG.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.30 no.2
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• pp.69-83
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• 2018

The South China Sea (SCS) is a typical marginal sea characterized with the deep basin, shelf break, shallow shelf, many straits, and complex bathymetry. This study investigated the tidal characteristics and propagation, and reproduced typhoon-induced storm surge in this region using the regional real-time tide-surge model, which was based on the unstructured grid, resolving in detail the region of interest and forced by tide at the open boundary and by wind and air pressure at the surface. Typhoon Haiyan, which occurred in 2013 and caused great damage in the Philippines, was chosen as a case study to simulate typhoon's impact. Amplitudes and phases of four major constituents were reproduced reasonably in general, and the tidal distributions of four constituents were similar to the previous studies. The modelled tide seemed to be within the acceptable levels, considering it was difficult to reproduce the tide in this region based on the previous studies. The free oscillation experiment results described well the feature of tide that the diurnal tide is prevailing in the SCS. The tidal residual current and total energy dissipation were discussed to understand the tidal and sedimentary environments. The storm-surge caused by typhoon Haiyan was reasonably simulated using this modeling system. This study established the regional real-time barotropic tide/water level prediction system for the South China Sea including the seas around the Philippines through the validation of the model and the understanding of tidal characteristics.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.147-151
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• 2005

Retort pouch is widely used in food industry for a long-term preservation and safe food production. By applying retort pouch technique to waxycorn storage, the quality of waxycorn could be maintained and the storage expense could be saved during storage. Water activities(Aw) of retort waxycorn were below 0.80 except blanching treatment, and it is known that microbial propagation is subdued below 0.80. Commercial value of waxy corn was deteriorated when it was frozen quickly at $-40^{\circ}C$ before treating Retort due to obscurity of chromatocity, while the color change was not noticeable when it was treated with Retort at $121^{\circ}C$ for 10min. For all treatments, very small amounts of free sugar were detected, however, there were no significant differences between treatments. As storage period was longer, shelf lifes of waxy corn in control and waxy corn treated with blanching were more shortened when waxy corn was stored at $15,5^{\circ}C$ before Retort, while waxy corn with boiling treatment was not significantly different compared with that in storage in freezer.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.415-422
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• 2005

The pork loin used in this study was obtained from carcass chilled for 24 hours after slaughter and divided into 2 pare. The first part was air packaged and the other part was vacuum packaged, both of which were chilled at $4^{\circ}C$. After 2 days of slaughter, the qualities of air packaged loin chilled for 1 day showed lower drip lose, higher water holding capacity and better sensory texture than the vacuum packaged port (p<0.05). On the other hand, the air packaged loin chilled for 2 days showed lower drip loss and shear force value(SFV), higher Hunter's $a^*$ value, higher amount of taurine and alanine, and better taste, texture, juiciness and palatability than the vacuum packaged pork (p<0.05). However, the air packaged loin chilled for 3 days showed lower hip loss, chewiness SFV, higher amount of VBN $(12.37\;mg\%)$ and total plate count $(2.6\times10^4\;CFU/cm^2)$ than the vacuum packaged pork chilled for the same day (p<0.05). for the same chilling period, there was not significant difference between air and vacuum packaged pork in pH, TBA value, $L^*$ value, $b^*$ value, cooking loss, hardness, springness, cohesiveness, gumminess, total free amino acid contents and cooked meat aroma (p>0.05). Considering all these results, it is recommended that the way of air packaging for the pork with a short storing period should be reconsidered to cut down expenses.