• The korean journal of orthodontics
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• v.21 no.2 s.34
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• pp.259-272
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• 1991

Orthodontic traction has been suggested as the treatment of choice for intrusive luxation injuries. Prior research has shown orthodontic forces to be ineffective in the presence of ankylosis or in cases with zero mobility following the injury. If orthodontic traction is to be effective, it must be initiated prior to the onset of ankylosis. The purpose of this study was to describe the effects of intrusive luxation at various times following the injury, and to determine the time of the onset of ankylosis, and to examine what effect immediate partial luxation has on the onset of ankylosis. Eight young mongrel dogs were utilized for this study. Intrusive luxation was produced with an axial impact using a gravity hammer and a specially designed holding device on 4 teeth (2 max. and 2 man. first premolars) in each dog. The teeth were intruded approximately 3-4mm in an axial direction. One maxillary and one mandibular premolars were partially luxated with the other two teeth being untouched. Pre and posttrauma tooth position was documented with plaster models and radiographs taken with an individualized X-ray jig. Dogs were sacrificed immediately following the injury and at 1, 2, 4, 7, 10, 14 and 21 days respectively. Tetracycline was administered as a vital bone marker 24 hours before sacrifice. Block sections of the tooth and alveolus were prepared for decalcified and non decalcified histologic sections. The effects of traumatic intrusion were analyzed by means of model casts, radiographs, tetracycline bone marking and histologic preparations. The results obtained were as follows: 1. The animal sacrificed immediately following the injury displayed alveolar fractures, torn periodontal ligaments, and areas of direct tooth-bone contact. 2. The odontoblastic layer of the pulp was disorganized as early as 24 hours after the injury. 3. Bony remodeling was noted at 4 days along with active surface resorption. 4. Ankylosis was first seen 7 days after the injury. 5. Osteogenesis in the dentin (thick tetracycline bands) was observed 7 days after the injury. 6. There was no progressive root resorption and ankylosis where the periodontal ligament has been healed. 7. The Luxated group showed significantly more root resolution and ankylosis than the Nonluxated group with increased observation periods. The results suggest that ankylosis may occur within the first week following the injury, and hence orthodontic traction should be initiated as soon after the injury as possible.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1486-1490
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• 2007

This study was performed to evaluate the effect of the fermented beef rib sauce (FBS) on the change of quality characteristics and sensory properties of aged and seasoned beef rib with FBS. The FBS was manufactured by fermentation with Zygosaccharomyces rouxii Y-80 yeast in raw sauce ingredients. The decreasing changes of pH of seasoned beef rib with FBS showed a similar pattern as compared with seasoned beef rib by non-fermented beef rib sauce (NFBS) during aging periods. The cooking loss of the seasoned beef rib with FBS and NFBS exhibited minor changes, respectively. Water holding capacity of the seasoned beef rib with FBS was nearly unchanged, but that of the seasoned beef rib with NFBS increased from 83% to 91% after 5 day aging. Shear forces of the seasoned beef rib with FBS were lower than those of the seasoned beef rib with NFBS. The yellowness and lightness of the seasoned beef rib with FBS decreased as compared with the seasoned beef rib with NFBS, but redness of the seasoned beef rib with FBS was more stable than that of the seasoned beef rib with NFBS. The sensory evaluation indicated that color, aroma and overall acceptability of the seasoned beef rib with FBS were scored relatively higher than those of the seasoned beef rib with NFBS.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.12 no.3
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• pp.175-179
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• 1979

One of the major problems in tile activated sludge system has been difficulty in separating the microbial solids from the treated effluent and in returning them to the aeration tank. Another problem has been the digestion of the excess activated sludge. In constrast, it has not been difficult to separate the microbial solids from the treated effluent from the biological fixed-film systems(RBC process, Trickling Filter, FAST process). These systems have also featured less sludge production. Recently, it was proposed to experiment with the RESMAS process in order to eliminate the settling tank and sludge concentration facilities and to reduce the quantity of excess sludge for final disposal. The effluent quality could be predicted by .the concept of the maximum accumulation capacity. However, the hydraulic characteristics of the screen media in the RESMAS reactor were not dynamic. The object of the present study is to evalute the sludge accumulation rate and effluent quality prediction in the REMSMAS process designed in the dynamic hydraulic structure. This process can eliminate the final sedimentation tank and sludge concentration tank needed in the RBC, CMAS, Trickling Filter and FAST processes. Also, the effluent quality is desirable to compare with other processes. It appeared that the value of the sludge holding capacity was higher than those of the RESMAS and FAST processes, and the periods of the critical operating time were proportional to the substrate hydraulic loadings.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.4
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• pp.569-575
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• 2017

Objective: The objective of this research was to study the electrical properties and quality of frozen-thawed chicken breast meat and to investigate the relationship between these parameters at different times of frozen storage. Methods: Thawed samples of chicken breast muscles were evaluated after being kept in frozen storage at $-18^{\circ}C$ for different periods of time (1, 2, 3, 4, 5, 6, 7, and 8 months). Results: The results showed that water-holding capacity (WHC) and protein solubility decreased while thiobarbituric acid-reactive substances content increased with increasing storage time. The impedance module of samples decreased during 8-month frozen storage. Pearson correlation coefficients showed that the impedance change ratio (Q value) was significantly (p<0.05) related to pH, color, WHC, lipid oxidation and protein solubility, indicating a good relationship between the electrical properties and qualities of frozen-thawed chicken breast meat. Conclusion: Impedance measurement has a potential to assess the quality of frozen chicken meat combining with quality indices.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.207-211
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• 2004

This study has been investigated the effect of different concentrations (0%, 0.05%, 0.1%, 0.5% and 1.0%) of M.W. 120 kDa of chitosan on improvement of shelf-life and quality in the spicy beef meat. The spicy beef meat without chitosan has not shown the extended effect of storage. However, concentration of more than 0.1% of chitosan have a very strong effect on shelf-life improvement of spicy beef meat. In antioxidation, spicy beef meat with 1.0% of chitosan has shown remarkable effect. The pH value and water holding capacity of these spicy beef meat revealed no significant differences among various concentration of chitosan treatments during storage periods. The value of red color was stable in samples treated with chitosan during period of storage.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.349-354
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• 2008

This study was conducted to evaluate the effects of a high protein diet containing barley on the growth performance and carcass characteristics of finishing pigs. A total of fifty six [(Landrace${\times}$Yorkshire${\times}$Duroc)] pigs (85.08 kg in average initial body weight) were used for a 6-week study. Dietary treatments included 1) Basal diet (CON) and 2) High protein diet with barley 5% (HB5). During the entire test periods, there were no significant differences in Average daily gain (ADG), Average daily feed intake (ADFI) and gain/feed ratio between treatments (p>0.05). The b value of M. logissimus dorsi muscle color was significantly increased in CON fed pigs compared to pigs fed the HB5 diet (p<0.05). The water holding capacity (WHC) was higher in HB5 than CON fed pigs (p<0.05). Also, drip loss was significantly decreased in HB5 compared to CON fed pigs (p<0.05). Backfat thickness, live weight, cold carcass weight, dressing, and carcass grade were not significantly affected by either treatment (p>0.05). In conclusion, the results of this study indicate that a high protein diet with 5% barley affects meat color, WHC and drip loss in finishing pigs.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.4
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• pp.549-554
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• 2002

An experiment was conducted to examine the performance and carcass characteristics of Hanwoo (Korean native beef cattle) heifers and the fatty acid composition of muscle tissues of the heifers when the animals fed diets containing four levels of dried wormwood (Artemisia sp.). For the experiment the animals were given a basal diet consisting of rice straw and concentrate mixed at 3:7 ratio (on DM basis). The treatments were designed as a completely randomized design with two feeding periods. Heifers were allotted in one of four dietary treatments, which were designed to progressively substitute dried wormwood for 0, 3, 5 and 10% of the rice straw in the basal diet. There was no difference in body weight gain throughout the entire period between the treatment groups. Feed conversion rate was improved (p<0.05) only by the 3% dried wormwood inclusion treatment compared with the basal treatment. Carcass weight, carcass yield and backfat thickness of all treatment groups were not altered by wormwood inclusion. The 5% dried wormwood inclusion significantly increased (p<0.05) the size of loin-eye area over the other treatments. The higher levels (5 and 10%) of dried wormwood inclusion resulted in the higher (p<0.05) water holding capacity (WHC) in loin than the lower levels (0 and 3%) of wormwood inclusion. The redness ($a^*$) and yellowness ($b^*$) values of meat color were significantly lower (p<0.05) in the top round muscle of heifers fed the diet containing 3% dried wormwood. There was a profound effect of the progressively increased intake of dried wormwood led to the linear increase of unsaturated fatty acid content and the linear decrease of saturated fatty acid content in the muscle tissues of Hanwoo heifers. It is concluded that the feeding diets containing dried wormwood substituted for equal weights of rice straw at 5% levels would be anticipated to provide better quality roughage for beef heifer production and economical benefits for beef cattle producers.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.11
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• pp.1622-1633
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• 2002

The effects of tuna oil supplementation (0, 1, 2 and 3%) to pig diets on growth and carcass yield as well as meat quality were determined in 40 crossbred pigs. Animals were fattened from 30 to 90 kg of live-weight. Twenty-four hours after slaughter, following various early- and late-post mortem measurements, loin, backfat and belly were prepared from the carcasses. Bacon was produced from the belly part by curing and smoking. Neither performance (feed intake, daily gains, feed conversion efficiency) nor carcass quality (slaughter weight, dressing percentage, lean percentage, nutrient composition of the loin) were significantly affected by tuna oil supplementation. Tuna oil also had no clear effects on early- and late-post mortem meat quality traits, water-holding capacity and tenderness of the M. longissiumus dorsi (LD). Colour traits of LD and backfat, and backfat firmness were not significantly affected by tuna oil, either. However, there was a certain trend to elevated fat contents of LD (and bacon), but not of backfat, with increasing levels of tuna oil in feed. Pigs receiving elevated proportions of tuna oil expressed lower VLDL cholesterol and triglyceride concentrations in blood plasma, whereas the cholesterol content of LD, backfat and bacon did not reflect this trend. Effects of tuna oil on fatty acids in LD, backfat and bacon were often small in extent, except those concerning the long-chain polyunsaturated fatty acids. With 3% tuna oil in the diet, the contents of the particularly desired omega-3 fatty acids, C20:5 and C22:6, were 0.1 and 0.2 g/kg in LD. The corresponding values for backfat and bacon were 2.6 and 12.6 g/kg, and 1.3 and 9.2 g/kg, respectively. Tuna oil supplementation was associated with significant adverse effects on flavour and overall acceptance of bacon (not significant in LD although numerically the same trend was noted), but these effects on sensory ratings were limited in extent. Also shelf life of the products, determined as TBA value after different storage periods at $4^{\circ}C$ in LD, backfat and bacon, was significantly reduced. Overall, the present study suggests that omega-3 fatty acids may be enriched in pork by feeding tuna oil with few undesired side-effects, particularly those on sensory perception and shelf life, suggesting immediate consumption of the products is advisable. Most economically important traits (performance, slaughter and physical meat quality) remained unaffected.

• Korean Journal of Poultry Science
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• v.46 no.4
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• pp.223-234
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• 2019

This study investigated the effects of thawing methods and storage time on the quality of frozen duck meat. Meat was obtained from eight-week-old Korean native ducks (average weight=2.8 kg). Seventy-two samples were divided into eight treatments (three replicates/treatment, three samples/replicate) with 2 × 4 factorial arrangement based on two thawing methods (under running water at 12℃ for 3 h and in a refrigerator at 5℃ for 24 h) and four storage times (1, 3, 6, and 12 months). CIE b^* was significantly different among different storage time treatments, reaching its lowest after 6 months (P<0.05). Cooking loss did not differ between storage times; however, it was significantly lower following application of the fast thawing treatment (P<0.05). Water-holding capacity of meat stored for one month was highest compared to that of meat stored for a longer period (P<0.05). Additionally, there were significant differences based on storage time in γ-linoleic acid (C18:3n6) and eicosenoic acid (C20:1n9) contents (P<0.01), as well as in protein contents (P<0.05). Palmitoleic acid (C16:1n7) typically decreased after three months of storage; however, this decline was not significant compared to other storage times. Essential amino acids contents, except methionine, were significantly difference at six and 12 months of storage (P<0.05). Similarly, non-essential amino acid contents, except tyrosine, were significantly different among storage periods (P<0.05, P<0.01). Alternatively, there were no significant differences in the chemical composition, fatty acid content, or amino acid content based on the thawing method.

• Journal of the Korean Society of Costume
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• v.62 no.4
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• pp.107-122
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• 2012

The purpose of this study is to investigate the changes and developments that occurred as a result of the exchanges of gyeong-geum(經錦), a warp-faced compound weave of East Asia, and wie-geum(緯錦), a weft-faced compound weave of West Asia. In order to maximize the efficiency of this research, topics were narrowed down to the weaving skills and patterns, and the period was limited to the Tang dynasty. The systematic characteristics and differences of gyeong-geum and wie-geum were compared and contrasted through different works of literature. Then the excavated remains of geum-textiles were analyzed and the characteristics of the geum-textiles were defined in chronological order. The origin of wie-geum is traced back to the time when West Asia started to imitate the weaving style of the East Asian gyeong-geum. When combined with the weaving skills of the West Asian, gyeong-geum, which broke through the West and developed into the weft-faced compound twill silk, or samite. The exchange of geum-textiles took place as the techniques of gastric filament woven geum-textiles returned to the East. Along with the pearl roundel motifs of Sassanian Persia, mythical animals and western motifs of hunter patterns were used for the patterns of wie-geumin during the early Tang dynasty. This tendency is related to pa-sa-geum(波斯錦), ho-geum(胡錦), beon-geum(番錦) according to the recorded literature. The 8th and 9th century are periods when the West Asian Persian style was abandoned and the East Asian style, samite, was established. Not only did S twist silk threads replace Z twists, but also the repetition of patterns unfolded along with the weft and the warp. As this tendency was strengthened after the 9th century, the expression of patterns became more vividly colorful and showed both elements of naturalism and realism. The characteristics of the Bosangwha(寶相花) pattern in the Tang period were established with the rampantly repeated rosettes with birds often holding auspicious branches, that fly amid floral compositions.