• Asian-Australasian Journal of Animal Sciences
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• v.27 no.9
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• pp.1345-1354
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• 2014

Copy number variations (CNVs), important genetic factors for study of human diseases, may have as large of an effect on phenotype as do single nucleotide polymorphisms. Indeed, it is widely accepted that CNVs are associated with differential disease susceptibility. However, the relationships between CNVs and gene expression have not been characterized in the horse. In this study, we investigated the effects of copy number deletion in the blood and muscle transcriptomes of Thoroughbred racing horses. We identified a total of 1,246 CNVs of deletion polymorphisms using DNA re-sequencing data from 18 Thoroughbred racing horses. To discover the tendencies between CNV status and gene expression levels, we extracted CNVs of four Thoroughbred racing horses of which RNA sequencing was available. We found that 252 pairs of CNVs and genes were associated in the four horse samples. We did not observe a clear and consistent relationship between the deletion status of CNVs and gene expression levels before and after exercise in blood and muscle. However, we found some pairs of CNVs and associated genes that indicated relationships with gene expression levels: a positive relationship with genes responsible for membrane structure or cytoskeleton and a negative relationship with genes involved in disease. This study will lead to conceptual advances in understanding the relationship between CNVs and global gene expression in the horse.

• The Korean Journal of Pesticide Science
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• v.13 no.1
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• pp.28-38
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• 2009

An extrapolation of residue data of seven commonly used pesticides namely bifenthrin, chlorothalonil, cypermethrin, diazinon, fenvalerate, phenthoate and procymidone on a total of 22 minor crops has been carried out in an experimental field trial. The pesticides were applied to 11 leafy-, 5 root- and 6 stem-crops grown in the experimental green-house and the crops and plants were randomly collected at 1, 3, 5, 7 days after application. The average recoveries of applied pesticides were ranged from 72.0 to 117.0% in leafy crops, from 81.3 to 105.0% in stem crops and from 70.1 to 108.1% in the root-crops. Limits of detection (LODs) were 0.005-0.1 mg/kg in the leafy crops and 0.001-0.005 mg/kg in both the stem & root crops. Based on the results of residual dissipation pattern and their morphology, all crops were classified into high and low residual groups. The results showed that it might be possible to extrapolate residual data of stem-crops to root-crops within the same group. Crops that have currently no registered pesticide for use, would be possible to use the pesticides which are already been registered for the similar crops.

• Journal of Korean Society of Environmental Engineers
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• v.38 no.9
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• pp.513-520
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• 2016

It is well known that volatile compounds including disinfection by-products as well as emissive dissolved gas in water can be removed effectively by air stripping. The micro-bubbles of flotation unit are so tiny as microns while the diameter of fine bubbles applied to air stripping is ranged from hundreds to thousands of micrometer. Therefore, the micro-bubbles in flotation can supply very wide specific surface area to transfer volatile matters through gas-liquid boundary. In addition, long emission time also can be gained to emit the volatile compound owing to the slow rise velocity of micro-bubbles in the flotation tank. There was a significant difference of the THMs species removal efficiency between air stripping and flotation experiments in this study. Moreover, the results of comparative experiments on the removal characteristics of THMs between air stripping and flotation revealed that the mass transfer coefficient, $K_La$ showed obvious differences. To overcome the limit of low removal efficiency of dissolved volatile compounds such as THMs in flotation process, the operation range of bubble volume concentration is required to higher than the operation condition of conventional particle separation.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.249-249
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• 2017

This study was carried out to compare the antioxidant components and antioxidant activity of brown rice according to addition rate (0, 10, 20, 30, 50, and 100%) and cooker. Brown rice was cooked using general and high pressure cookers with and without fermented alcohol. Pasting characteristics with addition rate of brown rice decreased with increasing amounts of brown rice. Total polyphenol and flavonoid contents increased with increasing amounts of brown rice. DPPH and ABTS radical scavenging activities increased with increasing amounts of brown rice. Moreover, brown rice cooked by the general cooking method with fermented alcohol showed higher antioxidant effects compared to other cooking methods. In this study, antioxidant components and antioxidant activity of cooking brown rice with addition rate and cooking method can be used as basic data on processed manufactured products.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.311-317
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• 2017

In this study, the phenolic content and antioxidant activity of rice cooked using different methods with different amounts of germinated brown rice (10, 20, 30, and 50%) were compared. Germinated brown rice was cooked using general and high-pressure cooking methods with and without fermented alcohol. Pasting characteristics decreased, and total polyphenol and flavonoid contents, and DPPH and ABTS radical scavenging activities increased with increasing amounts of germinated brown rice. Moreover, germinated brown rice cooked by general cooking method with fermented alcohol showed higher antioxidant activity than that showed by rice cooked by other cooking methods. The results obtained in this study are expected to serve as basic data for manufacturing of processed products.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.851-858
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• 2014

Goami2, Goami3 and Goami4 were identified as fiber-rich rice cultivars which were developed by mutation breeding with Ilpum. The purpose of this study was to develop a method for producing Makgeolli with the fiber-rich rice cultivars, Goami2, Goami3, Goami4, and to investigate the characteristics of Makgeolli during the fermentation process. Makgeolli was produced herein by fermentation steamed rice (SR), raw rice flour (RF), and steamed rice flour (SF) from Goami2, Goami3, Goami4, Ilpum and Sealgaeng rice cultivars. The physicochemical characteristics including alcohol and sugar content, pH, total acidity, TDF (total dietary fiber), and color of the Makgeolli samples were analyzed. Makgeolli produced with Ilpum and Sealgaeng showed satisfactory fermention characteristics in alcohol and sugar content when SR, RF and SF were used. In the case of Goami2, Goami3, and Goami4, the use of SF resulted in 17.2~20.1% alcohol content, whereas only 10% alcohol was produced by SR. The sugar contents in the SF-makgeolli samples were also higher ($9{\sim}10^{\circ}Brix$) than in the SR-makgeolli ($5.35{\sim}5.44^{\circ}Brix$) for Goami2 and Goami4 cultivars. The dietary fiber contents of the Makgeolli samples produced using SF from the fiber-rich rice cultivars were higher (1.35~1.52 g/100 mL) than those produced with Ilpum and Sealgaeng (0.74~0.87 g/100 mL). From these results, it may be suggested that SF would be an appropriate material to brew Makgeolli using fiber-rich rice cultivars to obtain better physicochemical and functional qualities.

• Journal of the Korean Arthroscopy Society
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• v.6 no.1
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• pp.43-48
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• 2002

Purpose : We evaluated the results of the arthroscopic treatment of nine cases of synovial chondromatosis in the knee joints. Materials and Methods : From June 1989 to September 1999, eight patients nine cases with synovial chondromatosis involving knee joints underwent arthroscopic total synovectomy and removal of loose bodies. There were 6 females and 2 males. The average age at surgery was 44.1 years(range, 20-57 years). The average follow-up period was 5.9 years (range, 2.5-7.3 years). All cases had pain and swelling and two cases had locking preoperatively. Flexion contracture was found in three cases. Results : Pathologic finding revealed Milgram I in one case, Milgram II in six cases and Milgram III in two cases. There were six cases of generalized synovial hypertrophy and one case of localized type. All patients had symptomatic relief by arthroscopic total synovectomy and loose body removal. Second arthoroscopic surgery was performed in one patient due to recurred lesions 11 months after the primary surgery. Conclusion : Clinical results of the synovial chondromatosis with arthroscopic total synovectomy and loose body removal were satisfactory. Arthroscopic total synovectomy was also effective for the recurred case.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.963-969
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• 2012

This study evaluated the physicochemical properties of brown rice (BR) and germinated brown rice (GBR) in Korea. The protein content of BR was significantly higher than that of GBR. The amylose content of BR and GBR ranged from 17.42 to 18.48% and from 17.50 to 19.69%, respectively. The GBR contained higher ${\gamma}$-aminobutyric acid (GABA) content than that of BR. In an RVA examination, pasting temperatures of BR and GBR were $67.97{\sim}68.03^{\circ}C$. Texture analysis test showed that GBR Yeonghojinmi had the lowest hardness and highest stickiness. In conclusion, this study showed that compared to BR, GBR has a much softer texture, improved eating quality and increased GABA content.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.2
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• pp.127-131
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• 2012

In this study we examined the changes in expression of pigments in black rice during kernel development, which were sampled at 2~3-day intervals to the 40th day after flowering. The first expression of pigment on kernels was observed on the seed coat about 5 days after flowering. At that times, the ratio of pigment expression was 0.08% of total area. The order in expression of pigments in black rice during kernel development was top first, followed by bottom, dorsal side, then ventral side. Maximum percentage of the total colored area in kernel was about 25 days after flowering. After that, the color has changed to dark purple from pale purple during kernel development after flowering. After harvesting, the non-uniform color kernels were observed. As a result, the ventral side in a kernel was a position of the non-uniform color such as a mixture of pale purple and dark purple. Also, we could be concluded that patten of pigment expression was similar in kernel development.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.3
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• pp.223-229
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• 2014

The objective of this study was to evaluate quality properties including amylose, alkali digestion value (ADV), texture and GABA (Gamma Amino-Butyric Acid) of brown rice and 1~5 mm germinated brown rice of Keunnun and Samkwang culitvars. The protein content of germinated brown rice showed increasing tendency according to shoot length, however, the difference was not statistically significant. The amylose content of all samples ranged from 15.0% to 16.0% in Keunnun and 17.0% to 18.0% in Samkwang, without significant differences. Compared to regular brown rice, germinated brown rice from both cultivars demonstrated reduced gel consistency, which contributed to the improved cooked rice texture. Especially, germinated brown rice had significantly lower setback values, which is correlated with high palatability of cooked rice. However, there was no significant difference in gel consistency between 1 mm and 2~5 mm germinated brown rice. GABA content in Keunnun increased by 3~5 times after germination process. In Samkwang, GABA content increased by 50 times (from $0.005{\mu}g/g$ to $0.243{\sim}0.247{\mu}g/g$) after germination. The hardness of germinated brown rice was significantly lower than that of brown rice. However, there was no significant difference in hardness according to shoot length. Consequently, when processing germinate brown rice, it is recommended to maximize functional ingredients by germination while maintaining shoot length less than 2 mm.