• Korean Journal of Environmental Biology
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• v.26 no.2
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• pp.66-75
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• 2008

The level of genetic diversity and genetic relationships among Korean ring-necked pheasant (Phasianus colchicus karpowi) habitat and subspecies have been investigated based on Inter Simple Sequence Repeat (ISSR) markers. Wild and domesticated Korean ring-necked pheasant, hybrids between domesticated Korean ring-necked and foreign subspecies, and four foreign subspecies; Chinese ring-necked (P. c. torquatus), Melanistic mutant (P. c. mut. tenebrosus), XL White (P. c. mut) and Southern green (P. c. versicolor) were used for comparison. On the basis of the results of AMOV A, 94.08% of genetic diversity in Korean ring-necked was allocated among individuals within habitat differences. Estimate of $\Phi$st, which represents the degree of genetic differentiation among habitats was 5.9%. Based on the dendrogram reconstructed by UPGMA, Yangpyung habitat of the eight habitats turned out to be distinct from others habitat. Interestingly, domesticated Korean ring-necked and hybrid mixture showed closer genetic relationship with four foreign subspecies than Korean ring-necked. As a consequence of AMOVA, 96.63% of genetic diversity in four foreign subspecies was allocated among individuals within subspecies. Estimate of $\Phi$st representing the degree of genetic differentiation among subspecies was 3.4%, which was lower than that among habitats of Korean ring-necked. The lower level of genetic difference among four foreign subspecies showed that these subspecies were genetically closer even though they were morphologically classified into four different subspecies. When seven habitats of Korean ring-necked pheasant and four foreign subspecies were divided into Korean and Foreign Pheasant Groups, respectively, more than 17% of genetic diversity was allocated between groups (about 4% among habitats/subspecies within groups). This observation implied that Korean ring-necked pheasant is genetically quite different from four foreign subspecies. On the basis of cluster analysis, three foreign subspecies (Chinese ring-necked pheasant, Melanistic mutant pheasant, and XL White pheasant) formed a distinct group with domesticated Korean ring-necked pheasant and hybrid mixture at 98% confidence interval.

• Science of Emotion and Sensibility
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• v.22 no.4
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• pp.97-106
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• 2019

The purpose of this study was to investigate the effect of the type and measurement location of a fabric strain gauge sensor on the detection performance for respiratory signals. We implemented two types of sensors to measure the respiratory signal and attached them to a band to detect the respiratory signal. Eight healthy males in their 20s were the subject of this study. They were asked to wear two respiratory bands in turns. While the subjects were measured for 30 seconds standing comfortably, the respiratory was given at 15 breaths per minute were synchronized, and then a 10-second break; subsequently, the entire measurement was repeated. Measurement locations were at the chest and abdomen. In addition, to verify the performance of respiratory measurement in the movement state, the subjects were asked to walk in place at a speed of 80 strides per minute(SPM), and the respiratory was measured using the same method mentioned earlier. Meanwhile, to acquire a reference signal, the SS5LB of BIOPAC Systems, Inc., was worn by the subjects simultaneously with the experimental sensor. The Kruskal-Wallis test and Bonferroni post hoc tests were performed using SPSS 24.0 to verify the difference in measurement performances among the group of eight combinations of sensor types, measurement locations, and movement states. In addition, the Wilcoxon test was conducted to examine whether there are differences according to sensor type, measurement location, and movement state. The results showed that the respiratory signal detection performance was the best when the respiratory was measured in the chest using the CNT-coated fabric sensor regardless of the movement state. Based on the results of this study, we will develop a chest belt-type wearable platform that can monitor the various vital signal in real time without disturbing the movements in an outdoor environment or in daily activities.

• Horticultural Science & Technology
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• v.32 no.5
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• pp.655-665
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• 2014

The effect of modified atmosphere packaging (MAP) on kohlrabi (Brassica olerace L. gongulodes group)'s quality and antioxidant molecule during storage was examined to determine the optimal film package for maintaining freshness. To extend shelf life, MAP was tested using PE $50{\mu}m$ and oriented polypropylene (OPP) films with oxygen transmission rate (OTR) at 3,000, 10,000, $15,000mL/m^2/day/atm$. The OPP film packaging with modified oxygen transmission rate showed a delay in a weight loss and extended storage period. The package with OTR 3000 attained the desired gas composition of $O_2$ 3.2-6.7 kPa and $CO_2$ 13.1-19.8 kPa, in storage at room temperature. Kohlrabi stored in this package showed the lowest weight loss and the highest visual quality. Deterioration and off-odor were developed more rapidly in PE $50{\mu}m$ towards the end of the storage at room temperature. However, there are no differences among OTR films in visual quality and off-odor until 60 days at cold storage. Vitamin C content of kohlrabi was reduced rapidly in OTR 15000 with high transmission rate and showed less loss in PE $50{\mu}m$ and OTR 3000 in both room temperatures and cold storage. Results revealed that an OPP film with OTR 3000 extended the shelf life of kohlrabi in storage with maintained quality and vitamin C.

• Food Science of Animal Resources
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• v.24 no.4
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• pp.319-325
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• 2004

The objective of the present study was to investigate the effect of processing conditions on the physical and sensory properties of pork cutlet produced from chilled pork loin (T1), the cured and massaged chilled pork loin (T2), the cured and massaged frozen pork loin (T3), frozen pork loin (T4), massaged frozen pork loin (T5). Water holding capacity (WHC) of pork cutlets were not significantly different among the treatments. In chilled pork loin, WHC of T2 were slightly higher than that of T1. T4 showed the lowest WHC among all treatment group. In meat color, CIE L$\^$*/, a$\^$*/. b$\^$*/ values in chilled pork loin were not significantly different between T1 and T2. L$\^$*/ values of T3 and T5 were higher than that of T4. a$\^$*/ values were not significantly different among the all treatments. T3 produced through the curing and massaging treatment showed the highest tenderness in shear force (p< 0.001), while force value (kg/㎤) of T4 were the highest among all treatments. Separation ratio of wheat dough from pork cutlet was highest (p.<0.001) in T4. In triangle test, T1 : T3 combination was higher than that of other pairs. No differences in acceptability of sensory evaluation were observed among T1, T2, T3, and T5 groups, while the frozen pork showed the lowest (p<0.001) acceptability. In conclusion, pork cutlets from T4 with the curing and/or massaging process showed similar acceptance than those from chilled pork loins, and this treatments may contribute to promote the consumption of frozen pork loins.

• The Journal of Korean Academy of Prosthodontics
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• v.50 no.2
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• pp.112-118
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• 2012

Purpose: The purpose of this study was to evaluate the difference in shear bonding strength between resin cements to dental materials when a universal primer (Monobond plus) was applied in place of a conventional primer. Materials and methods: Four groups of testing materials: gold alloy (Argedent Euro, n = 16), non precious metal (T-4, n = 20), zirconia (Cercon, n = 20) and glass ceramic (IPS e.max press, n = 20), were fabricated into discs, which were embedded in an acrylic resin matrix. The gold alloy specimens were airborne-particle abraded, 8 of the specimens were coated with Metal primer II, while the remaining 8 specimens were coated with Monobond plus. The non precious and zirconia specimen were airborne-particle abraded then, the control group received Alloy primer coating, while the other was coated with Monobond plus. Glass ceramic specimens were etched. 10 specimens were coated with Monobond-S and the remaining specimens were coated using Monobond plus. On top of the surface, Multilink N was polymerized in a disc shape. All of the specimens were thermal cycled before the shear bonding strength was measured. Statistical analysis was done with Two sample $t$-test or Mann-Whitney U test (${\alpha}$=.05). Results: There were no significant differences in bonding strength depending on the type of primer used in the gold alloy and glass ceramic groups ($P$>.05), however, the bonding strengths of resin cements to non precious metal and zirconia groups, were significantly higher when the alloy primer was used ($P$<.05). Conclusion: Within the limitations of this study, improvement of universal primers which can be applied to all types of restorations is recommended to precious metals and zirconia ceramics. But, the bond strengths of non precious metals and zirconia ceramics were significantly lower when compared to a 10-MDP primer. More research is needed to apply universal primers to all types of restorations.

• Food Science and Preservation
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• v.24 no.2
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• pp.215-220
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• 2017

Cut Kimchi cabbages ($3{\times}3cm$) were dipped in the egg shell solution (0.5% egg shell calcium/0.5% citric acid solution) and stored in the low-density polyethylene (LDPE) film bag at $4^{\circ}C$ for 2 weeks. Using this cut Kimchi cabbage, kimchi was prepared and their physicochemical qualities were investigated. Moreover, their sensory qualities were compared with Kimchi prepared with normal Kimchi cabbages. Egg shell calcium pretreatment (ET) showed the lower weight loss of cabbages than non-treatment (NT), and soluble solid compounds were decreased in all samples. Titratable acidity showed no statistical difference. After making a kimchi using cut Kimchi cabbages stored for 2 weeks no statistical differences in soluble solids and titratable acidities of kimchi stored for 7 days were shown. As a result of sensory test, preference of color was decreased and salted condition of control was the most significantly decreased. Pickled seafood odor of kimchi showed statistical difference, compared with the control. Crispness decreased in all samples. On the other hand, salty flavor and pickled seafood flavor were increased, fresh cabbage flavor, bitter flavor and carbonic flavor were decreased. Overall sensory quality of cut Kimchi cabbage (ETK) didn't show significant difference compare with kimchi prepared with normal cabbage (CON). It is possible to make kimchi with approvable sensory quality using cut Kimchi cabbage treated with egg shell calcium.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.967-974
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• 2009

The effects of Opuntia ficus-indica var. saboten powder on the growth of lactic acid bacteria (LAB) were investigated in order to explore the possibility of manufacturing fermented milk containing the powder. Differences in pH, acidity, LAB counts, viscosity, and sensory evaluation were measured. Also the effects of dietary supplementation on the growth of piglets were evaluated by feeding fermented milks containing 0.1%, 0.2%, 0.5%, and 1.0% Opuntia ficus-indica var. saboten powder. Levels of pH, titratable acidity, viable LAB counts and viscosity were significantly different by the addition of the powder. When fermented milks containg 0.1%, 0.2%, 0.5% and 1.0% Opuntia ficus-indica var. saboten powder were kept at $4^{\circ}C$ for 30 days, viable LAB counts remained high after 30 days of storage. The effects of dietary supplementation of 0.2% Opuntia ficus-indica var. saboten fermented milk were investigated by examining piglet growth rate and fecal ammonia gas release. The piglets were fed 100g/herd of the fermented milk for 14 days. Average daily body weight gain was significantly (p<0.05) improved (110%) with dietary supplementation of the fermented milk, compared to a control group. More over, fecal ammonia gas emissions were reduced by dietary supplementation of the Opuntia ficus-indica var. saboten fermented milk. Sensory evaluation results showed that the samples containing 0.1% and 0.2% Opuntia ficus-indica var. saboten powder had the most parameters similar to those of the control.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.997-1006
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• 2008

Four different spices (herbs) including rosemary, oregano, basil & sage and green tea were added individually to the ground pork or ground chicken with different percentages of 0.5, 1.0, and 1.5, respectively. The consumer sensory qualities of the five natural herbs and their antioxidant effects were evaluated using pork- and chicken-Yukwonjeon. In our consumer sensory evaluation, the 0.5% herb addition and control groups had generally better acceptability than the higher addition groups. In particular, pork-Yukwonjeon with the addition of 0.5% of green tea or oregano and chicken-Yukwonjeon with the addition of 0.5% of green tea or rosemary 0.5% were generally preferred more profoundly on the acceptance and ranking tests. However, sensory differences, especially in texture, among the different samples were reduced after storage. With regard to the results of lipid oxidation without storage, the TBARS values of the herb addition groups were slightly lower than those of the control group, but not significantly so (p>0.05). The antioxidant effects of each herb achieved higher values at longer storage times and with higher levels of added herbs. The antioxidant effects differed with different kinds of meat. The addition of the herb samples resulted in TBARS value reductions of $15.0{\sim}45.8%$ and $9.5{\sim}31.0%$, respectively, in the pork and chicken-Yukwonjeon stored at $6^{\circ}C$. Furthermore, the antioxidant effects of herbs during storage at $-20^{\circ}C$ were observed as reducing in the TBARS values of $8.4{\sim}31.7%$ and $19.0{\sim}33.0%$ in the pork-and chicken-Yukwonjeon, respectively. Green tea evidenced the highest levels of antioxidant activity on lipid oxidation, as it was acceptable even at higher concentrations according to our sensory evaluations. These results illustrate the possibility of producing superior Yukwongen with green tea and herbs, according to the different kinds of meat used.

• Korean Journal of Poultry Science
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• v.47 no.3
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• pp.143-151
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• 2020

This study investigated the effects of the addition of commercial enzyme products to broiler feed with reduced levels of metabolizable energy and crude protein on the growth performance, blood profiles, and cecal microflora. A total of 750 seven-day-old male Ross 308 broiler chicks were randomly allotted to five treatment groups with six replicates (25 birds/replicate) for 28 days. A corn-wheat-soybean meal-based diet was formulated to meet or exceed the nutrient recommendations and used as the control diet. Experimental diets with metabolizable energy reduced by 100 kcal/kg and crude protein by 1% were formulated containing four different commercial enzyme products. Feed intake and weight gain were not affected by the dietary treatments; however, feed conversion ratios were significantly lower (P<0.01) in the control group than in the other treatment groups during the entire experimental period. There were no significant differences in the blood profiles and cecal microflora between the dietary treatments. However, the viscosity of jejunal contents in chicks fed a diet with enzyme B was significantly lower than that in the other groups. The tentative marketing age was unaffected by any of the dietary treatments, and ranged from 26.39 d to 26.84 d. Collectively, the use of commercial enzymes contributed to a similar weight gain as that in chicks fed diets with reduced energy and crude protein levels; however, it failed to maintain the feed conversion ratio.

• Journal of Sasang Constitutional Medicine
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• v.8 no.1
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• pp.187-246
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• 1996

The purpose of this study is to evaluate and standardize the four scales of Questionnaire for the Sasang Constitution ClassificationII (QSCCII). QSCCII is newly prepared by statistical item analysis and is designed to examine its diagnostic discriminability. QSCCII is administered to 1366 random informants. From the survey, we could get the data for the standardization. The criteria of standardization are based on the data from 265 informants who are examined by professionals. Collected data are analyzed by internal consistency, variation analysis(ANOVA), Duncan test and discrimination analysis of SPSS PC+ V4.0 program. The results are as follows 1) The reliability of four scales for QSCCII is relatively valid. The internal consistency of Tae-yang(太陽) scale is Cronbach's ${\alpha}=0.5708$. That of So-yang(少陽) scale is ${\alpha}=0.5708$. That of Tae-eum(太陰) scale is ${\alpha}=0.5922$. That of So-eum(少陰) scale is ${\alpha}=0.6319$. 2) There is a significant difference between each group through variation analysis of four scales. 3) The process of standardization is based on the average value and standard deviation with respect to age and sex difference of each criteria. 4) This study suggests a source of standardization of Sasang Constitution Classification by providing norms in which the differences of age, sex, and number of items are taken into deep consideration. QSCCII, therefore, can be applied to every age(the 10's to the 60's) and sex groups. 5) The recalculation of the raw-score to standard value (T-score) shows that the diagnostic discriminability (Hit-ratio : 70.08%) of QSCCII brings about 37% improvement than proportional chance criteria(33.33%). Especially, Hit-ratios of Tae-eum In(74.5%) and So-eum In(70.8%) are higher than that of So-yang In(60.0%). 6) QSCC has discriminability only to male informants. Compared with QSCC, however, QSCCII has relatively efficient discriminability both to male and female informants. 7) These results would be a demonstration of the fact that the QSCCII could be used as a tool for sasang constitution classification.