• Journal of the Korean Crystal Growth and Crystal Technology
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• v.22 no.1
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• pp.29-35
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• 2012

Special attention in the role of convection in vapor crystal growth has been paid since some single crystals under high gravity acceleration of $10g_0$ appear considerably larger than those under normal gravity acceleration ($1g_0$). With increasing the gravity acceleration from $1g_0$ up to $10g_0$, the total molar flux for ${\Delta}T$ = 30 K increases by a factor of 4, while for ${\Delta}T$ = 90, by a factor of 3. The maximum molar fluxes for three different gravity levels of $1g_0$, $4g_0$ and $10g_0$, appear approximately in the neighborhood of y = 0.5 cm, and the molar fluxes show asymmetrical patterns, which indicate the occurrence of either one single or more than one convective cell. As the gravitational level is enhanced form $1g_0$ up to $10g_0$, the intensity of convection is increased significantly through the maximum molar fluxes for ${\Delta}T$ = 30 K and 90 K. At $10g_0$, the maximum total molar flux is nearly invariant for for ${\Delta}T$ = 30 K and 90 K. The total molar flux increases with increasing the gravity acceleration, for $1g_0{\leq}g_y{\leq}10g_0$, and decreases with increasing the partial pressure of component B, a noble gas called as Kr (Krypton), $P_B$. The ${{\mid}U{\mid}}_{max}$ is directly proportional to the gravity acceleration for 20 Torr $P_B{\leq}300$ Torr. As the partial pressure of $P_B$ (Torr) decreases from 300 Torr to 20 Torr, the slopes of the ${{\mid}U{\mid}}_{max}s$ versus the gravity accelerations increase from 0.29 sec to 0.54 sec, i.e. by a factor of 2. The total molar flux of $Hg_2Cl_2$ is first order exponentially decayed with increasing the partial pressure of component B, $P_B$ (Torr) from 20 Torr up to 300 Torr.

• Korean Journal of Poultry Science
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• v.34 no.3
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• pp.165-172
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• 2007

We investigated the effects of dietary supplements of probiotics, illite, active carbon and hardwood vinegar on growth performance, feed intake, and pH, shear force, sensory evaluation, meat color and fatty acid composition of meat in broilers. Two hundred broilers were fed diets for five weeks containing 0.2% of probiotics (T1), and 1% of Illite (T2), 1% active carbon (T3), or 1% hardwood vinegar (T4). Body weight gain was higher in T1 and T4 groups fed the starter diet but was the lowest in C and T4 for finishing period (P<0.05). Feed efficiency was not significantly different. In proximate composition, crude fat content of chicken meat were decreased lower in all treatment groups than control, but moisture, crude protein and crude ash were not significantly different. Cooking loss was decreased in T3 and T4 and WHC (water holing capacity) was increased in T3 and T4 groups compared to the other groups. In sensory evaluation, T4 tended to improve the hardness. Redness $(a^*)$ and yellowness $(b^*)$ were no difference between the all treatment groups, lightness $(L^*)$ were higher in T1, T2, T3 and T4 groups than control group (P<0.05). Stearic acid content was lower in T1, T2, T3 and T4 groups, but oleic acid contents were higher in T1, T2, T3 and T4 groups (P<0.05). These results showed that supplementing broiler diets with 1.0% hardwood vinegar may noticeably improve the meat quality of broiler.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.431-440
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• 2006

This study was carried out to compare of yield, physico-chemical and sensory characteristics for chicken surimi manufactured by alkaline (pH 11) adjustment with different raw materials. Four experimental groups were surimi with chicken breast (T1) and chicken leg (T2) by spent hen, SF-MDCM (T3) and JY-MDCM (T4). Yield was higher in order of T1>T2>T3>T4 (p<0.05). The yield, physico-chemical and sensory characteristics of T1 were significantly higher than those of other treatments. Especially, $L^*$ and W value, shear force, textural properties, folding test, breaking force, gel strength, breaking $force{\times}deformation$, flavor, color and overall acceptability were higher in T1 but ar value, cooking loss, collagen and myoglobin content of T1 were lower than those of other treatments (p<0.05). Deformation, aroma, juiciness, tenderness were higher but met-myoglobin and yield of T4 were lower than those of T2 and T3 (p<0.05). Crude fat cooking loss and met-myoglobin content were higher in T2 but $b^*$ value, brittleness, hardness, gumminess, chewiness, folding test, breaking $force{\times}deformation$ and aroma of T2 were lower than those of other treatments (p<0.05). pH, collagen and moisture content and br value were higher but crude protein, folding test, $L^*$ and W value, cohesiveness, tenderness of T3 were lower than those of other treatmene (p<0.05). Correlation coefficients (r>0.8) between folding test and other items was positive in crude protein $L^*$ value, shear force and cohesiveness but negative in moisture content (p<0.05).

• Journal of the Korean Mathematical Society
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• v.50 no.2
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• pp.393-410
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• 2013

Let $R{\subseteq}T$ be an extension of integral domains, X be an indeterminate over T, and R[X] and T[X] be polynomial rings. Then $R{\subseteq}T$ is said to be LCM-stable if $(aR{\cap}bR)T=aT{\cap}bT$ for all $0{\neq}a,b{\in}R$. Let $w_A$ be the so-called $w$-operation on an integral domain A. In this paper, we introduce the notions of $w(e)$- and $w$-LCM-stable extensions: (i) $R{\subseteq}T$ is $w(e)$-LCM-stable if $((aR{\cap}bR)T)_{w_T}=aT{\cap}bT$ for all $0{\neq}a,b{\in}R$ and (ii) $R{\subseteq}T$ is $w$-LCM-stable if $((aR{\cap}bR)T)_{w_R}=(aT{\cap}bT)_{w_R}$ for all $0{\neq}a,b{\in}R$. We prove that LCM-stable extensions are both $w(e)$-LCM-stable and $w$-LCM-stable. We also generalize some results on LCM-stable extensions. Among other things, we show that if R is a Krull domain (resp., $P{\upsilon}MD$), then $R{\subseteq}T$ is $w(e)$-LCM-stable (resp., $w$-LCM-stable) if and only if $R[X]{\subseteq}T[X]$ is $w(e)$-LCM-stable (resp., $w$-LCM-stable).

• Korean Journal of Soil Science and Fertilizer
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• v.21 no.3
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• pp.254-263
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• 1988

Contents and distribution of amino acids in the humic acid and fulvic acid fractions of different types ($R_p$, B, A, P) were investigated. Extracted humic and fulvic acids were purified and analyzed. The results are summarized as the following: (1) Composition of Humus The total humus ($H_T$), amount of humic acid (a), amount of fulvic acid (b), and ${\Delta}logK$ all decrease in the order of $R_p$ > B > A > P type. The same trend was observed in the total nitrogen and carbon. (2) Contents and composition of amino acids in humic acids. 1) The total amounts of amino acids in the humic acid fraction of different types were in the following order for soils under coniferous forest trees: $R_p$ > B > A > P type, but for soils under deciduous forest trees the order was P > A > $R_p$ > B type. There were positive correlationships between total amino acids and total carbon and ${\Delta}logK$ for humic acids from soils under coniferous forest trees, but a negative correlationship was existed. between total amino acids and C/N ratios. No significant correlation was found for samples taken from soils under deciduous forest trees. 2) The ratios of one group of amino acids to the others were compared. The ratios of acidic amino acids were in the order of P > $R_p$ > B > A type. those of neutral amino acids followed the order of $R_p$ > B > A > P type and those of the basic amino acids were in the order of B > A >$R_p$ > P type for soils under coniferous forest trees. Contents of total amino acids were in the order of the neutral > the acidic > the basic amino acids. For the soils under deciduous forest trees the order of the ratio was different. Acidic amino acids followed the order of A > P > B > $R_p$ type, neutral ones followed the order of P > $R_p$ > A > B type, and the basic amino acids did the order of $$P{\geq_-}$$ A > B $$\geq_-$$ $-R_p$ type where the difference was very small. 3) In general aspartic aicd, glycine and glutamic acid were the major components in all samples. Histidine, tyrosine and methionine belonged to the group contained in a small amount. (3) Contents and composition of amino acids in fulvic acids. 1) The total amounts of amino acids of different types of fulvic acids were in the order of $R_p$ > B > P > A type regardless of origin of samples. There were positive correlationships observed between the toal amino acids and total carbon and ${\Delta}logK$ for soils under coniferous forest trees. For soils under deciduous forest trees, positive correlationships were observed among total amino aicds, total nitrogen, total humus ($H_T$), total humic aicd (a), and ${\Delta}logK$, but a negative correlationship existed between total amino acids and C/N ratio. 2) Thr ratio among acidic amino acids, neutral amino acids and basic amino acids of different types were $R_p$ > B > P > A type. In this respect there was no difference between the two soils. 3) In general glycine, aspartic acid, and alanine were the major constituents in all samples of different types, while tyrosine and methionine were contained in a small amount. Virtually no amount of arginine was measured.

• Journal of Microbiology and Biotechnology
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• v.30 no.10
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• pp.1458-1466
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• 2020

Oligomeric proanthocyanidins (OPCs), classified as condensed tannins, have significant antioxidation, anti-inflammation and anti-cancer effects. This study was performed to investigate the anti-inflammatory effects of OPCs and the mechanism underlying these effects in lipopolysaccharide (LPS)-stimulated bovine mammary epithelial cells (MAC-T). Real-time PCR and ELISA assays indicated that OPC treatment at 1, 3 and 5 ㎍/ml significantly reduced the mRNA and protein, respectively, of oxidant indicators cyclooxygenase-2 (COX-2) (p < 0.05) and inducible nitric oxide synthase (iNOS) (p < 0.01) as well as inflammation cytokines interleukin (IL)-6 (p < 0.01), IL-1β (p < 0.01) and tumor necrosis factor-α (TNF-α) (p < 0.05) in LPS-induced MAC-T cells. Moreover, OPCs downregulated LPS-induced phosphorylation of p65 and inhibitor of nuclear factor kappa B (NF-κB) (IκB) in the NF-κB signaling pathway (p < 0.01), and they inhibited p65 translocation from the cytoplasm to the nucleus as revealed by immunofluorescence test and western blot. Additionally, OPCs decreased phosphorylation of p38, extracellular signal regulated kinase and c-jun NH₂-terminal kinase in the MAPK signaling pathway (p < 0.01). In conclusion, the anti-inflammatory and antioxidant activities of OPCs involve NF-κB and MAPK signaling pathways, thus inhibiting expression of pro-inflammatory factors and oxidation indicators. These findings provide novel experimental evidence for the further practical application of OPCs in prevention and treatment of bovine mastitis.

• Journal of Veterinary Clinics
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• v.32 no.2
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• pp.135-140
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• 2015

Trans-10, cis-12-conjugated linoleic acid (t10c12-CLA) has been shown to participate in the regulation of anti-inflammatory effects. The objectives of this study were to examine the effects of t10c12-CLA on reactive oxygen species (ROS) and nitric oxide (NO) production and nuclear factor-kappaB (NF-${\kappa}B$) activation in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells and to determine whether these effects were associated with change of intracellular calcium ion ($Ca^{2+}$). ROS production was increased in LPS-stimulated RAW 264.7 cells, and this effect was suppressed by 1,2-bis-(o-aminophenoxy) ethane-N,N,N',N'-tetraacetic acid-acetoxymethyl ester (BAPTA/AM), a calcium chelator. t10c12-CLA suppressed ROS production in LPS-stimulated RAW 264.7 cells, which was further more decreased by treatment with BAPTA/AM. These indicated that t10c12-CLA decreases $Ca^{2+}$-dependent ROS production in LPS-stimulated RAW 264.7 cells. Similarly, NF-${\kappa}B$ p65 DNA binding activity and NO production were decreased by treatment with either t10c12-CLA, BAPTA/AM, or t10c12-CLA and BAPTA/AM combination. However, there were no differences between t10c12-CLA and BAPTA/AM treatment in NO production of LPS-stimulated RAW 264.7 cells. These data indicate that t10c12-CLA inhibits the increases in ROS and NO production and the NF-${\kappa}B$ activation in LPS-stimulated condition. These results suggested that CLA exerts potent anti-inflammatory effects by suppression of LPS-induced ROS and NO production, and NF-${\kappa}B$ activationn via $Ca^{2+}$-dependent pathway.

• Journal of Korean Home Economics Education Association
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• v.12 no.1
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• pp.11-20
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• 2000

The purpose of this study was to investigate the correlations between the school neighorhood environment and adolescents’behaviors. A questionnare was distributed to 221 high school students from June 27. 1997 t해 July 16. 1997 in chonju. In this study SAS package was used. The statistical methods such as frequency. mean. analysis of variance. correlation analysis. multiple regression analysis and T-Test were applied. The result of this study were as follows. 1) The school neighborhood environment of B high school included much more problematic places than A high school in 20 minutes distance on foot. So B high school students visited problematic places more frequently than A high school students(p<.05). 2) Both of A high school students and B high school students didn’t be satisfied about the school neighborhood environment. The degree of satisfaction for school environment of A high school student was higher than that of B. (p<.001) The number of benefit facilities. the degree of cleanness, and the safety from automobiles positively influenced the satisfaction for school neighbor environment. while the number and visiting of harm facilities negatively in satisfaction. 3)The problematic behaviors of B high school students was higher than A high school students(p<.05)

• The Mathematical Education
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• v.18 no.1
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• pp.21-23
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• 1980

In [3], an extension of B. Brosowski s T-invariant Point Theorem is given where the linearity of the function and the convexity of the set are relaxed. In this paper, our main purpose is to generalize S. P. Singh's T-invariant Point Theorem to Approximation Theory.

• Journal of Life Science
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• v.27 no.2
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• pp.123-130
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• 2017

This study was conducted to investigate the physicochemical quality characteristics of pork patty added with four different amount (T0:0%, T1:0.3%, T2:0.7%, T3:1.0%) of tangerine (Citrus unshiu) peel. There was no significant difference in chemical composition, cooking yield, water holding capacity, moisture retention, fat retention, hardness, springiness, cohesiveness, gumminess, chewiness, VBN content, L-value. In taste, texture, juiciness and palatability, the addition of 0.3%~1.0% tangerine peel in pork patty showed no significant difference on sensory properties compared to the pork patty without tangerine peel. Total polyphenol content was highest in T3, and DPPH radical scavenging activity was highest in T2 and T3 (p<0.001). The TBARS contents decreased as tangerine peel become added (p<0.001). The pH was highest in T0, and was lowest in T3 (p<0.001). The external a-value of T2 and T3 were significantly higher than that of T0 (p<0.01). The external and internal b-value of T2 and T3 were higher than those of T0 (p<0.01). Flavor of T2 and T3 were higher than those of T0 and T1 (p<0.01). In conclusion, the results of this study indicate that an addition of tangerine peel could be utilized as an ingredient in pork patty in promotion of function of tangerine by-products.