• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.18 no.3
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• pp.111-121
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• 2013

Accurate prediction of sea water temperature has been emphasized to make precise local weather forecast and to understand change of ecosystem. The Yellow Sea, which has turbid water and strong tidal current, is an unique shallow marginal sea. It is essential to include the effects of the turbidity and the strong tidal mixing for the realistic simulation of temperature distribution in the Yellow Sea. Evaluation of ocean circulation model response to vertical mixing scheme and turbidity is primary objective of this study. Three-dimensional ocean circulation model(Regional Ocean Modeling System) was used to perform numerical simulations. Mellor- Yamada level 2.5 closure (M-Y) and K-Profile Parameterization (KPP) scheme were selected for vertical mixing parameterization in this study. Effect of Jerlov water type 1, 3 and 5 was also evaluated. The simulated temperature distribution was compared with the observed data by National Fisheries Research and Development Institute to estimate model's response to turbidity and vertical mixing schemes in the Yellow Sea. Simulations with M-Y vertical mixing scheme produced relatively stronger vertical mixing and warmer bottom temperature than the observation. KPP scheme produced weaker vertical mixing and did not well reproduce tidal mixing front along the coast. However, KPP scheme keeps bottom temperature closer to the observation. Consequently, numerical ocean circulation simulations with M-Y vertical mixing scheme tends to produce well mixed vertical temperature structure and that with KPP vertical mixing scheme tends to make stratified vertical temperature structure. When Jerlov water type is higher, sea surface temperature is high and sea bottom temperature is low because downward shortwave radiation is almost absorbed near the sea surface.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.63 no.2
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• pp.106-111
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• 2018

The main objective of this study was to determine the quality of rice straw silage made with various lactic acid bacteria (LAB) during fermentation. Five strains of LAB (Lactobacillus plantarum CMRT, L. leuconostoc mesenteroides M17, L. sakei C11, M5, SP2) were used in this study. With regard to odor, ready-made CMRT (a comparison strain) had the highest value from 10-60 days, followed by M17. The pH level of all silages made with five strains (apart from CMRT) ranged from 4.02 to 4.59. Of these, M17 rapidly lowered the pH value in the silage. Crude protein (CP) content was significantly lower (p < 0.01) in ready-made CMRT compared to the other bacteria. C11 fermentation produced the highest content of silage, with a score of 5.56. Acetic acid and butyric acid were not detected in any of the silage products. The lactic acid levels in silages produced by M17, M5, C11, and SP2 were comparatively higher than that produced by CMRT. The total digestible nutrient (TDN) content levels and relative fees value (RFV) were he highest in the silage of C11 (69.65 and 155.56, respectively), followed by M17. Based on odorl, pH, protein, organic acid, and feed value, we suggest tha the M17 strain is a suitable substitute for CMRT that can be used to generate high quality rice straw silage.

• Journal of Animal Environmental Science
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• v.16 no.2
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• pp.99-108
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• 2010

The principal objective of this study was to investigate the cooling effects of geothermal heat pump system (GHPS) in farrowing house. A total of 96 sows were allocated to 2 pig housings (GHPS and conventional housing) with 48 for four weeks in summer season. During the experimental period of four weeks, the highest outside temperature observed was approximately $34.1^{\circ}C$, GHPS decrease indoor temperature of pig housing up to $30.9^{\circ}C$, but conventional pig housing was similar to outside temperature. Dust concentrations (maximum 61.4%) of particulate matter less than $10{\mu}m$ (PM 10) in GHPS-housing were lower than the conventional housing. GHPS showed no signigicant difference in carbon dioxide emission, whereas the ammonia gas concentration was significantly decreased in GHPS-housing compared to that of conventional housing. Sows in GHPS-housing showed significantly lower respiratory rate than those of the control group. GHPS did not affect hormone level, litter size and birth weight, but weaning weight of piglets was influenced by GHPS. Feed consumption of sows was significantly increased in GHPS-housing compared to the conventional hosing. These results suggest that GHPS decrease dust concentration, ammonia gas emission and indoor temperature of pig housing and may affect performance in sows and weaned piglets.

• Journal of Dairy Science and Biotechnology
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• v.30 no.1
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• pp.1-10
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• 2012

The objective of this study was to evaluate the rheology and sensory properties of Mozzarella cheese manufactured by the traditional method and by an ultrafiltration technique and to attempt to develop a new type of Mozzarella cheese. We noted 3 observations. (1) The initial pH observed for raw milk and retentate of ultrafiltration (CF 2 and CF 3) did not vary much. However, there was a significant difference in the pH at stretching. The initial TAwas significantly different between the raw milk and retentate obtained by ultrafiltration (CF 2 and CF 3). However, no differences were observed in TA at stretching. (2) The predicted yield (Y50), adjusted to 50% total solids (TS), was affected by the concentration factor, fat content, and addition of starter and rennet. The Y50 increased with the concentration factor. 3) Hardness, elasticity, cohesiveness, and brittleness were affected by fat content, and addition of starter and rennet. The hardness, elasticity, and brittleness of Mozzarella cheese made from the retentate of ultrafiltration (CF 2 and CF 3) were higher than in Mozarella cheese made by the traditional method; however, the cohesiveness decreased during storage at $4^{\circ}C$ over a period of 3 months. (4) Flavor, body texture, appearance, color, and firmness decreased with bacterial count, fat content, and addition of starter and rennet. The results of the sensory evaluation of the Mozzarella cheese made from the retentate of ultrafiltration (CF 2 and CF 3) changed during storage at $4^{\circ}C$ over a 3-month period.

• Journal of Animal Science and Technology
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• v.46 no.6
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• pp.957-966
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• 2004

The objective of this study was to investigate the effects of BPA on reproductive characteristic and blood hematological and chemical values in mice. The male mice were intraperitoneally injected BPA in native control(no treatment), positive control(corn oil, 3$m\ell$/kg B.W), 0.05, 0.5 and 5.0mg BPA/kg B.W and female mice were injected BPA in control(corn oil, 3$m\ell$/kg B.W), 0.05, 0.5 and 5.0mg BPA/kg B.W with 5 times at 3 days interval for 14 days. The administration of BPA in male mice didn't affect the body and reproductive organ weight such as testis, epididymis, vesicular gland and coagulating gland. We found that the 5.0mg BPA group was significantly reduced the sperm concentration and increased the sperm abnormality compared to native, positive control and 0.05mg BPA groups(P<0.05), but any other effects were not found in sperm viability and motility in BPA treatment groups. The RBC, HB, HT, MCV, MCH, MCHC, albumin, BUN and total protein of blood hematological and chemical values in male were not different in all experimental groups(P>0.05). However, the value of WBC was slightly lower in BPA treatment groups than that of control groups and PLT was slightly higher in BPA groups than that of control groups, but not significantly defference among the experimental groups(P>0.05). In female mice, the effects of BPA on body weight didn’t affect in all experimental groups, but ovary weights in 0.5 and 5.0mg BPA groups were significantly increased compared to those in control and 0.05mg BPA group(P<0.05). The uterine weight in BPA groups was slightly higher than that of control group, but not significantly different in all experimental groups(P>0.05). The RBC, Hb, HT, MCV, MCH, MCHC, albumin and total protein of blood hematological and chemical values in female were not different in all experimental groups(P>0.05). The values of WBC and PLT in BPA groups were slightly higher than that of control, but not significantly different among the experimental groups. The concentration of BUN was the higher in BPA groups than that of control group. The histological evaluation of testis, ovary and uterus were not different in all experimental groups.

• Korean Journal of Environmental Agriculture
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• v.31 no.4
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• pp.344-350
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• 2012

BACKGROUND: To design and develop a constructed wetland for effective livestock wastewater treatment, it is necessary to understand the removal mechanisms of various types of pollutants in constructed wetlands. The objective of this study was to evaluate the treatment efficiency of pollutants under different types of fraction in constructed wetland system for treating piggery wastewater. METHODS AND RESULTS: The piggery wastewater treatment plant that consisted of activated sludge tank, aerobic and anaerobic beds was constructed. The concentration of COD(Chemical oxygen demand) in effluent by fraction was 71.5 mg/L for soluble COD, 142 mg/L insoluble COD. The concentration of SS(Suspended solid) in effluent by existing form was 102 mg/L for volatile SS, 15.5 mg/L for fixed SS. The concentration of T-N(Total nitrogen) and T-P(Total phosphorus) in effluent by existing form were 12.8 mg/L and 3.05 mg/L for dissolved form, 35.0 mg/L and 1.93 mg/L for suspended form. The removal efficiencies of COD, SS, T-N and T-P in hot season(summer and autumn) were higher than those in cold season(spring and winter). The removal efficiencies of COD, SS, T-N and T-P in effluent were 98.0, 99.0, 98.2 and 99.2% for all seasons, respectively. CONCLUSION(S): The results indicated that removal types of pollutants were insoluble COD(ICOD), volatile SS(VSS), dissolved T-N(DTN) and dissolved T-P(DTP) in constructed wetlands for treating piggery wastewater.

• Journal of Food Hygiene and Safety
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• v.27 no.3
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• pp.277-284
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• 2012

The objective of this study was to investigate and evaluate microbial contamination levels of leafy greens (perilla leaf and lettuce) and its distributing conditions at different seasons (Feb, May, Aug, and Nov of the year 2011) in order to provide insight into any potential health hazards associated with consumption of these commodities. Leafy greens were collected from a farm located in Geumsan, Chungnam and wholesale markets (WM) and traditional markets (TM) located in Suwon. At the same time, temperature and relative humidity fluctuations experienced by the leafy greens during distribution from the farm to the distribution center were measured by a data logger. The contamination levels of perilla leaf and lettuce were determined by analyzing total plate count. Coliform groups, Bacillus cereus, Escherichia coli, Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes and Staphylococcus aureus were determined. The contamination levels of total aerobic bacteria, coliform groups and B. cereus in both vegetables sampled during May and August found to be higher than those sampled during February and November. E. coli O157:H7, Salmonella spp., L. monocytogenes were not detected in the vegetables analyzed in this study. There were no significant trends between samples at WM and TM in the contamination levels. Relative humidity of vegetables distributed from the farm to the distribution center showed over 90% during distribution regardless of measured seasons. In the case of background microflora on leafy greens, the density was significantly increased at 20, 30 and $37^{\circ}C$ during storage of 24h. E. coli O157:H7 and B. cereus inoculated on the leaves also showed similar increases in the storage tests. The microbial contamination levels determined in this study may be used as the fundamental data for microbial risk assessment.

• Journal of Food Hygiene and Safety
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• v.28 no.4
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• pp.360-366
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• 2013

The objective of this study is to investigate the effect of multivitamin on macrophage activity in Raw 264.7 cell and repeated oral dose toxicity in Sprague-Dawely rat of multivitamin. Raw 264.7 cells were treated with 50 and $100{\mu}g/mL$ multivitamin for 24 h. To measure the activity of macrophages, NO and TNF-${\alpha}$ assays were performed in Raw 264.7 cells. Treatment with 50 and $100{\mu}g/mL$ multivitamin for 24 h significantly increased production of NO and TNF-${\alpha}$ compared with control groups, indicating activation of macrophages. The female rats were treated with multivitamin of control group, low group (0.24 g/kg), medium group (1 g/kg) and high group (2 g/kg) intragastrically for 4 weeks, respectively. We examined the body weight, the feed intake, the clinical signs and serum biochemical analysis. We also observed the histopathological changes of liver, ovary, brain, adrenal gland, spleen, kidney, heart and lung in rats. No significant differences in body weights, feed intake, biochemical analysis and histopathological observations between control and multivitamin treatment group were found. In conclusion, multivitamin is physiologically safe and improve macrophage activity.

• Journal of Food Hygiene and Safety
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• v.33 no.5
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• pp.347-353
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• 2018

Red pepper is widely used as a spicy flavor ingredient in the food industry and many households. The objective of this study was to assess the total aerobic bacteria count, coliforms count and incidence of Escherichiacoli, Salmonella spp., Escherichiacoli O157:H7, Listeria monocytogenes, and Bacillus cereus in red pepper and red pepper cultivated soil. The total aerobic bacteria number in red pepper and soil were in the range of 2.97 to 8.13 and 5.91 to 7.65 log CFU/g, respectively. The coliforms in red pepper and soil were in the range of 1.87 to 6.71 and 0.67 to 6.16 log CFU/g, respectively. E. coli was detected in 3 of 54 soil samples. In 3 out 63 red pepper and 53 of 54 soil samples, B. cereus was detected, while Salmonella spp., E.coli O157:H7, and L.monocytogenes were not detected. The results from this study provide an important basic information associated with the microbiological safety of fresh vegetables. Continuous caution is needed to prevent the contamination of pathogenic microorganisms during its farming.

• 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.