• Asian-Australasian Journal of Animal Sciences
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• v.14 no.10
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• pp.1374-1382
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• 2001

Fifteen Inner Mongolian wethers with permanent ruminal and duodenal cannulas were used to study the effects of dietary rumen-undegradable protein (RUP) to rumen-degradable protein (RDP) ratios or protein sources on fiber digestion in the gastrointestinal tract and ruminal fluid characteristics. Fiber digestion and ruminal fermentation were not affected (p>0.05) by dietary RUP to RDP ratios (from 1.54 to 0.72). Soybean meal supplementation improved ruminal digestion. Fish meal supplementation increased (p<0.05) the ruminal degradability of fiber. The different RUP to RDP ratios (from 1.54 to 0.72) did not influence (p>0.05) ruminal fluid pH, but there were differences (p<0.05) in ruminal fluid $NH_3-N$ concentration because of urea replacement. Soybean meal as a dietary protein source decreased (p<0.05) ruminal fluid pH and increased (p<0.05 or p<0.01) $NH_3-N$, acetate, propionate and butyrate concentrations in the rumen. Fish meal as a dietary protein source decreased (p<0.05 or p<0.01) ruminal $NH_3-N$ and acetate concentrations and increased (p<0.05) ruminal propionate concentration. It can be concluded that dietary protein sources have more significant effect on fiber digestion and ruminal fermentation than different dietary RUP to RDP ratios, when the dietary crude protein requirements of growing sheep are satisfied.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.327-332
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• 1998

In the fermentation of Yulmoo Mulkimchi, various ratios of Yulmoo to water (l/l.14, l/l.5, 1/2, l/2.75, 1/4) were prepared and fermented at 4$^{\circ}C$, 15$^{\circ}C$, 25$^{\circ}C$ for up to 10 days. According to the fermentation time, the pH, acidity, total vitamin C content and microbial growth in Mulkimchi samples were determined together with sensory evaluation. Fermentation temperature on water addition ratio didn't show any difference in pH and microbial growth of Mulkimchi. However, low ratio of water resulted in high acidity and vitamin C content in Mulkimchi. In terms of acid odor and acid taste, the least water addition (l/l.4) sample was significantly strong than those of other samples. The ratio of Yulmoo to water, l/2 showed the highest overall sensorial acceptability and followed by l/l.5, l/l.4, l/2.75 and 1/4 samples. It was found that the content of vitamin C and acid taste of Mulkimchi have correlation with its acceptability.

• The Journal of Advanced Prosthodontics
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• v.7 no.5
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• pp.400-405
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• 2015

PURPOSE. The purpose of this study is to mix dental ceramic powder in varying ratios and evaluate the effect of the mixing ratio on color and translucency. MATERIALS AND METHODS. The ceramic powder of shade A3 of the same product was mixed with the shade A2 of three products: IPS e.max Ceram (Ivoclar Vivadent, Schaan, Liechtenstein), Vintage Halo (SHOFU Inc., Kyoto, Japan), and Ceramco 3 (Ceramco-Dentsply, Burlington, NJ, USA) in the following fixed ratios (0 wt%, 25 wt%, 50 wt%, 75 wt%, and 100 wt%) and then fired. A total of 150 specimen of ceramic fired were manufactured in a regular size (W: 8.5 mm, L: 10.5 mm, and H: 1.5 mm). For color and translucency, $L^*$, $a^*$, and $b^*$ were measured and Two-way analysis of variance (ANOVA) and One-way analysis of variance (ANOVA) were used for data analysis (${\alpha}$=0.05). RESULTS. The higher the mixing ratio was, $L^*$, $a^*$, and $b^*$ of IPS e.max Ceram were all increased, and $L^*$ of Vintage Halo was reduced and $a^*$ and $b^*$ were increased. $L^*$ and $a^*$ of Ceramco3 were reduced and $b^*$ of Ceramco3 was increased. Color difference (${\Delta}E^*ab$) was increased in all three products as the mixing ratio got higher. Increased mixing ratios resulted in decreased translucency parameter (TP) values for IPS e.max Ceram but increased TP values for Vintage Halo and Ceramco3. CONCLUSION. In this limited study, CIE $L^*$, $a^*$, and $b^*$ were influenced by the mixing ratio of the A3 powders and porcelain powder mixtures represented a various color and translucency.

• Transactions of the Korean hydrogen and new energy society
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• v.26 no.3
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• pp.199-205
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• 2015

Organic wastes such as food waste (FW), livestock wastewater (LW), and sewage sludge (SWS) can produce hydrogen ($H_2$) by anaerobic acid fermentation. Expecially, FW which has high carbohydrate content produces $H_2$ and short chain fatty acids by indigenous $H_2$ producing microorganisms without adding inoculum, however $H_2$ production rate (HPR) and yield have to be improved to use a commercially available technology. In this study, LW was mixed to FW in different ratios (on chemical oxygen demand (COD) basis) as an auxiliary substrate. The mixture of FW and LW was pretreated at pH 2 using 6 N HCl for 12 h and then fermented at $37^{\circ}C$ for 28 h. HPR of FW, 254 mL $H_2/L/h$, was increased with the addition of LW, however, mixing ratio of LW to FW was reversely related to HPR, exhibiting HPR of 737, 733, 599, and 389 mL $H_2/L/h$ at the ratio of FW:LW=10:1, 10:2, 10:3, and 10:4 on COD basis, respectively. Maximum HPR and $H_2$ production yield of 737 $H_2/L/h$ and 1.74 mol $H_2/mol$ hexoseadded were obtained respectively at the ratio of FW:LW=10:1. Butyrate was the main organic acid produced and propionate was not detected throughout the experiment.

• Journal of Environmental Health Sciences
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• v.31 no.2 s.83
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• pp.160-164
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• 2005

This study was performed to evaluate the effects of washing food wastes before aerobic composting on temperature, pH and salinity, and the effects of washing after composting on salinity of sample mixtures. Weight ratios of food wastes to water in washing were 1:0(Control), 1:1(W-1), 1:2(W-2), 1:3(W-3) and 1:0(N-4), respectively. Ratios of food wastes to wood chips in reactor of Control, W-1, W-2, W-3 and N-1 were $5\;kg:0\iota,\;5\;kg:5\iota,\;5\;kg:5\iota,\;5\;kg:5\iota\;and\;5\;kg:5\iota$, respectively. Reactors were operated for 24 days with 1 hour stirring by 1 rpm and 2 hours of forced aeration per day. The increase in the ratio of water to food wastes resulted in the increase of the maximum reaction temperature and the shortening of the high temperature reaction period. The increase in the ratio of water to food wastes also resulted in faster reaching to the lowest pH and then to the steady state of pH 9.0. The final salinities of Control, N-1, W-1, W-2 and W-3 were $1.04\%,\;0.92\%,\;0.78\%,\;0.64\%\;and\;0.53\%$, respectively. The salinities of the N-l samples which were washed by the weight ratios (water:N-l) of 1:1, 2:1 and 3:1 after composting were $0.72\%,\;0.61\%\;and\;0.51\%$, respectively. Therefore, washing food wastes before aerobic composting is more efficient method than that after aerobic composting.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.618-624
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• 1998

This study was conducted to standardize ingredient ratios of wooung kimchi. The ingredient ratios of model wooung kimchiwere determined by the survey in Pusan and Kyungnam province and using the literatures including cooking books. Several kinds of wooung kimchi were prepared by adjusting the ingredient ratios fo the model wooung kimchi within standard deviation. The wooung kimchi with different ingredient ratios were fermented for 6 days at 15$^{\circ}C$. The chemical, microbial and sensory properties of the wooung kimchi were investigated. There was little change in pH but the counts of lactic acid bacteria were decreased, as the ratio of pickled anchovy juice became high. The wooung kimchi adding 9.4% pickled anchovy juice obtained high score in appearance and overall acceptability. The counts of lactic acid bacteria were increased in wooung kimchi adding 5% red pepper powder, and there was obtained better result in appearance, texture and overall acceptability than the other groups. The activity, reducing sugar and counts of lactic acid bacteria were increased, as the ratio of glutinous rice paste became high. The wooung kimchi including 6% glutinous rice paste showed the highest score in overall acceptability. The fermentation process of wooung kimchi accelerated, as the ratio of garlic became high. The wooung kimchi adding 3% garlic showed good appearance and acceptability. In addition to these, the addition of 1.3% ginger ehhanced the appearance, texture and overall acceptability fermented anchovy juice, 5.0% red pepper powder, 6.0% glutinous rice paste, 3.0% crushed garlic and 1.3% crushed ginger.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.11
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• pp.1591-1598
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• 2002

The effect of different dietary structural carbohydrate (SC) to nonstructural carbohydrate (NSC) ratios on fiber degradation, digestion, flow, apparent digestibility and rumen fluid characteristics was studied with a design using 18 wethers fitted with permanent rumen and duodenum cannulae. All sheep were divided into six groups randomly, receiving six diets with varying SC to NSC ratios. All diets contained the same proportion of wheat straw and concentrate. The dietary SC to NSC ratios were adjusted by adding cornstarch to the concentrate supplements. The duodenal and fecal flows of dry matter (DM), neutral detergent fiber (NDF), acid detergent fiber (ADF), hemicellulose (HC) and cellulose (CEL) were estimated using chromium-mordanted wheat straw as a flow marker. The degradation parameters of wheat straw DM, NDF, ADF, HC and CEL were determined by incubating the ground wheat straw in nylon bags in the rumen for different periods of time. There was no effect (p>0.05) of the different dietary SC to NSC ratios on rumen pH or $NH_3$-N, but acetate, propionate and butyrate concentrations were significantly affected (p<0.05 or p<0.01) by dietary SC to NSC ratios in the rumen fluid. When the dietary SC to NSC ratio was 2.86, the highest rumen degradability of wheat straw DM, NDF, ADF and CEL was found, but the highest apparent rumen digestibilities of DM, NDF, ADF, HC and CEL occurred at a 2.64 SC to NSC ratio. However, because of compensatory digestion in the hindgut, the apparent digestibilities of DM, NDF, ADF, HC and CEL were highest when the dietary SC to NSC ratio was 2.40. In conclusion, there is a optimal range of dietary SC to NSC ratios (between 2.86 and 2.40) that is beneficial to maximize wheat straw fiber degradation and apparent digestibility.

• Journal of Animal Science and Technology
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• v.64 no.2
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• pp.291-301
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• 2022

The objective of this study was to evaluate the effects of different mixing ratios of Bacillus licheniformis and Bacillus subtilis in diets on nutrient digestibility, fecal microflora, and odor gas emissions of growing pigs. A total of four crossbred ([Landrace × Yorkshire] × Duroc) barrows with average body weight (BW) of 41.2 ± 0.7 kg were randomly allotted four diets over four periods in a 4 × 4 Latin square design. Treatments were as follows: Control (CON, basal diet), CON + 0.2% probiotic complex (L4S6, B. licheniformis and B. subtilis at a 4:6 ratio), CON + 0.2% probiotic complex (L5S5, B. licheniformis and B. subtilis at a 5:5 ratio), CON + 0.2% probiotic complex (L6S4, B. licheniformis and B. subtilis at a 6:4 ratio). Dietary probiotic supplementation showed higher crude protein (CP) digestibility values and lower Escherichia coli counts in fecal samples than the CON group (p < 0.05). There was no significant difference in NH₃ or H₂S emission until day 3. The positive effect of H₂S and NH₃ emissions was detected earlier with the L4S6 and L5S5 compared to the L6S4, which had a lower ratio of B. subtilis. Both the L4S6 and L5S5 probiotic complexes significantly decreased the fecal H₂S and NH₃ emission in days 4 and 6 (p < 0.05). On day 7, all probiotic complexes decreased (p < 0.05) H₂S and NH₃ emissions than the CON group. Our results agreed that the dietary supplementation of Bacillus licheniformis and Bacillus subtilis complexes in growing pigs can significantly improve CP digestibility and reduce fecal E. coli counts, NH₃ and H₂S emissions. Notably, the higher mixing ratio of Bacillus subtilis in probiotic supplementation is more effective in reducing the odor of manure.

• Korean Journal of Food Science and Technology
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• v.15 no.1
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• pp.56-61
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• 1983

Direct production of biomass from starch using amylolytic yeast, Sporobolomyces holsaticus FRI Y-5 was studied with varying the ratios between carbon and other nutrient sources in the medium. It was investigated under condition of constant C/P and C/S ratio to influence the initial concentration of starch $(S_o)$ and C/N ratio on its growth which is described as the specific growth rate $({\mu})$, cell yield (Y), the maximum concentration of cell $(X_m)$, and productivity (P). They were very dependent on both $S_o$ and C/N ratio. The form of the relationship between and ${\mu}$ and $S_o$ was observed to be similar to saturation kinetics at C/N = 100 but presented substrate inhibition at other C/N ratios. As $S_o$ was changed from 22.5 to 90 g/l, Y was observed to vary with C/N ratios but seemed to decrease as a wholes. $X_m$ was linearly related to $S_o$ at more than C/N = 50 but at less than C/N = 10 substrate inhibition was presented. P increased suddenly to $S_o$ = 45 g/l and then changed decreasingly at less than C/N = 50, but at more than C/N = 100 it changed increasingly. The effect of C/P ratio and C/S ratio on the yeast growth was also investigated at constant $S_o$ and C/N ratio. ${\mu}$ was dependent on C/P and C/S ratios, but Y, independent on them. But $X_m$ was reliant upon C/P ratio but not upon C/S ratio.

• Steel and Composite Structures
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• v.9 no.4
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• pp.367-380
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• 2009

This study focuses on the experimental evaluation of the flexural-torsional performance of high strength thin-walled composite members. A series of tests on composite members with various sectional aspect ratios subjected to eccentric cyclic loads were conducted. Test results show that the composite member's torsional strength could be approximated using a series of linear segments and evaluated using the superposition of the component steel and reinforced concrete responses. It is also validated from the tests that the strength deterioration of members subjected to combined loads is closely related to the aspect ratios of the sections. An interaction expression between the bending and torsion for high strength thin-walled composite members is proposed for engineering practice references.