• 한국가금학회지
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• 제24권3호
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• pp.117-126
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• 1997

This study was conducted to estimate the hatching and growing performance, and heterosis of Korean Native Chicken(KNC), Rhode Island Red(RIR) and KNC XRIR crossbred. A total of 1,274 female pullets were produced from KNC, RIR and KNC x RIR crossbred kept in National Live-stock Research Institute, Korea. The experiment was conducted for 20 weeks from Sep. 2, 1995 to Jan. 20,1996. Hatchabilities of KNC dark brown strain x RlR(DR), KNC light brown strain x RlR (LR) and KNC dark black strain x RlR(BR) were 77.3%, 73.6% and 72.5%, respectively. Viabilities up to 20 weeks of age were not significantly (P>0.05) different among purebreds and crossbred. Body weights of DR, LR and BR were 1,890 g, 1,849 g and 1,967 g, respectively, at 20 weeks of age. The feed conversion ratio(feed /gain) of DR, LR, and BR were 5.88, 6.07 and 5.87, respectively, up to 20 weeks of age. Average shank lengths of DR, LR and BR were 97.1 mm, 98.9 mm and 99.4 mm, respectively, at 20 weeks of age. The heterosis effects were estimated to be -0. 48%, and 12.58%, respectively, in fertility and hatchability. Up to 20 weeks of age, the heterosis effects were estimated to be 0.07%, 13.49%, -5.77%, and 3.52% in viability, body weight, feed conversion ratio, and shank length, respectively.

• 한국가금학회지
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• 제24권3호
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• pp.127-137
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• 1997

This study was conducted to estimate the laying performance and heterosis of Korean Native Chicken(KNC), Rhode Island Red(RIR), and KNC x RIR crossbreds A total of 1,274 female pullets were produced from KNC, RIR and RIR crossbreds in National Livestock Research Institute, Korea. The experiment was conducted for 2O~64 weeks from Jan 20. to Nov.25, 1996. The age at first egg of crossbreds were 144.1~148.7 days. The first egg weight of crossbreds was 39. 4~40.3 g, and body weights at first egg of KNC dark brown strain x RlR(DR), KNC light brown strain x RlR(LR) and KNC dark black strain x RlR(BR) were 1,943 g, 1,925 g and 2,044 g, respectively. During the laying period the average viability of crossbreds was 96.6~98.3%. The hen-day egg production of crossbreds were 111.1~113.O eggs at 40 weeks of age, and 223.5~227.5 eggs at 64 weeks of age, respectively. The hen-day egg production peaks were 78.2~80.1% in KNC, and 85.8~87.5% in crossbreds. The heterosis were estimated to be 3.61%, 9.21%, 4.78%, 2.97% and -1.63% for the first egg days, body weights at first egg, layer viability, hen-day egg production, and feed conversion ratio, respectively.

• 대한수의학회지
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• 제30권3호
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• pp.271-275
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• 1990

The tests related to red cell fragility were performed. Samples of blood anticoagulated with heparin were obtained from Korean native cattle in Chonbuk region abattoir, and classified by the district(Kun) with reference to breeding location. Hemolysis test for red cell fragility was performed with whole blood and glutathione peroxidase activity was measured spectrophotometrically. Blood concentration of selenium, inorganic component of glutathione peroxidase, was also determined fluorophotometrically. The results obtained were summerized as follows; 1. Percent hemolysis of erythrocytes ranged from 13.53 to 20.74%, and its mean Palue was low as $17.11{\pm}9.91%$. Means in all were not district(Kun) in Chonbuk region significantly different. 2. Glutathione peroxidase activity ranged from 2,881 to 4,000mU/ml, and high mean values, $3,352{\pm}1,872mU/ml$, reflected low percent hemolysis. 3. There was a highly negative correlation between the red cell fragility(Y) and blood glutathione peroxidase activity(X). The linear regression equation for these data was: Y=29.86-3.75X with a correlation coefficient of r=-.6886 (p<0.01) 4. Blood selenium concentration ranged from 0.16 to $0.24{\mu}g/ml$, and mean values was normal level as $0.2{\pm}0.11{\mu}g/ml$. 5. There was a highly positive correlation between blood selenium concentration(X), and blood glutathione peroxidase activity(Y). The linear regression for these data was: Y=230+15,790X, with a correlation coefficient officient of r=0. 8635.

• 한국식품영양과학회지
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• 제33권6호
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• pp.1034-1042
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• 2004

김치의 중요한 부재료인 고춧가루를 반응표면분석법을 이용하여 매운맛 및 색도가 차이가 있는 고춧가루 제조 및 이를 첨가한 김치 제조 후 발효단계별 pH, 산도, 젖산균 수, 매운맛, 색도 등에 미치는 영향을 조사하였다. 재조합한 고춧가루의 매운맛 성분인 capsaicinoids 함량(X$_1$)과 ASTA값(X$_2$)을 독립 변수로 하여 관능검사 결과를 반응표면 분석법에 의해 회귀분석하여 도시한 결과 $R^2$값이 전체적인 매운맛 강도는 0.935, 매운맛이 지속되는 시간은 0.935, 붉은색 강도는 0.821였다. 한편 재조합된 고춧가루를 일정량 첨가하여 제조된 김치는 제조 직후, pH는 고춧가루에 상관없이 5.46∼5.78의 범위를 보였고, 적정산도는 0.27∼0.31%, 염농도는 2.26∼2.48%이었으며, 젖산균수는 4.05${\times}$$10^{5}$ ∼6.23${\times}$$10^{5}$ 의 범위를 보여, 발효의 진행에 따른 고춧가루의 영향은 크지 않았다. 그러나 김치 발효 단계별로 capsaicinoids 함량은 발효가 진행됨에 따라 감소하는 반면, ASTA 값은 고춧가루의 ASTA값과 큰 상관성이 없었다. 또 김치의 capsaicinoids 함량과 ASTA 값을 독립변수로 하여 각각의 관능검사 항목과 회귀분석한 결과 상관성을 나타내는 $R^2$값이 김치의 전체적인 매운맛 강도는 0.515, 매운맛을 지속하는 시간은 0.675, 붉은색 강도는 0.784였다.

• 한국어병학회지
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• 제25권3호
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• pp.243-247
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• 2012

2009년 1월 6일경 어청도~고군산군도 사이에서 채낚기로 어획되어 군산수협 위판장에서 입수한 홍가자미의 피부 유두종을 병리조직학적으로 검사한 결과 저서성 어류에 발생되고 있는 상피성 유두종으로 종양의 내부는 특징적인 x-cell로 구성되어 있었다. 그러나 x-cell의 핵내의 특징인 대형의 핵인은 시료채취 후의 자가 분해에 의한 탓인지 관찰할 수 없었다.

• 한국재료학회지
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• 제13권8호
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• pp.537-542
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• 2003

($Y_{l-x}$ $Gd_{x}$ )$O_2$$_3$: $Eu^{ 3＋}$ red phosphors were prepared with the solvothermal synthesis using the 2-methoxy-ethanol solvents and the emission intensity was investigated that applied with the 254 nm wavelength and the maximum excitation wavelength for energy source. The used solvents for the solvothermal synthesis were made of nitrate salt solutions of Y, Gd and Eu. These solutions dropped in autoclave have be reacted with the solvothermal synthesis at $200^{\circ}C$ for 5hrs and the red phosphors prepared here in were showed the pure cubic phase after annealing at $1000∼1200^{\circ}C$. The brightness of ($Y_{l-x}$ $Gd_{x}$)$_2$$O_3$: $Eu^{3＋}$ phosphors particles was increased as an increase of Gd ratio. The maximum excitation wavelengths of ($Y_{l-x}$ $Gd_{x}$ )$_2$$O_3$: $Eu^{3＋}$ / phosphors particles were increased according to increasing Gd ratio from 253 nm to 259 nm wavelength. The maximum emission intensity of $Gd_2$$O_3$: $Eu^{3＋}$ (Y/Gd = 1/0) phosphors particles under UV 259 nm was found to be higher than the commercial product of $Y_2$$O_3$: $Eu^{3＋}$ phosphors.

• 한국세라믹학회지
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• 제47권2호
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• pp.122-126
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• 2010

In this article photoluminescence of the $Al_2O_3:xCr_2O_3$ solid solutions prepared by solid state reaction method are represented. The effect of $Cr_2O_3$-activator concentration and heat treatment time on the PL characteristics have been discussed in conjunction with microstructure of phosphor samples. The $Al_2O_3:xCr_2O_3$ phosphors show the highest PL intensity at x=0.003 mole when the samples are reacted at $1600^{\circ}C$ for 5 h. The PL emission and absorption spectra show the maximum peaks at 698 nm and at 398 nm respectively. The CIE color coordinate is (x=0.646, y=0.316) at 0.003 mole $Cr_2O_3$, which value is very close to the NTSC coordinate of red color. This characteristic feature of $Al_2O_3:xCr_2O_3$ has been applied for an additive to improve the color characteristic of other red phosphor $LiEuW_2O_8$ which has a relatively poor color purity with an emission peak centered at 615 nm and with a CIE coordinate (x=0.530, y=0.280). The $Al_2O_3:0.003Cr_2O_3$ phosphor has been mixed with the $LiEuW_2O_8$ phosphor powder and the PL characteristics and CIE color coordinates are characterized. The $Al_2O_3:xCr_2O_3$ phosphor was found effective for improving the CRI (color rendering index) of $LiEuW_2O_8$ phosphor.

• 한국식품과학회지
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• 제12권2호
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• pp.126-132
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• 1980

n-hexane으로 추출한 고추씨 기름에 함유되어 있는 붉은 색과 매운 맛의 제거를 시도하였다. 예상한 대로 붉은 색은 탈색 및 탈취 공정중에서 제거되었으나 매운 맛을 내는 capsaicin의 제거에는 탈취 공정은 별 영향이 없었고 탈색 공정이 아주 효과적임을 알았다. 4 %의 산성 백토를 가지고 탈색을 했을 때 capsaicin은 완전히 제거 되었다. 또한 기름 중의 capsaicin의 산성 백토에의 흡착은 산성 백토의 양을 증가함에 따라 대수적으로 감소했고 다음과 같이 Freundlich 식을 이용할 수 있음을 알았다 : ${\frac{x}{m}}=1.1\;c^{0.31}$, 여기서 x는 백토에 흡착된 capsaicin의 양 ((mg/ml), m은 산성 백토의 양 (%), 그리고 c는 탈색 후의 잔존 capsaicin의 양 (mg/ml)이다. 고추씨 기름의 중성 지질의 구성을 보면 95.87 % triglyceride, 1.55 % sterol ester, 1.45 % monoglyceride, 0.78 % 유리 지방산, 0.2 % diglyceride와 0.15 % sterol이었다. 또한 HPLC에 의한 고추씨 기름의 지방산 조성을 보면 리놀산 (78.79 %), 팔미틴산 (15.27 %)과 올레인산 (2.93 %)이 주 지방산이었고 리놀린산은 0.63 %로 극히 적은 량이었다.

• 천문학회보
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• 제42권1호
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• pp.55.1-55.1
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• 2017

A number of recent studies have claimed that the double red clump observed in the Milky Way bulge is a consequence of an X-shaped structure. In particular, Ness & Lang (2016) report a direct detection of a faint X-shaped structure in the bulge from the residual map of the Wide-Field Infrared Survey Explorer (WISE) image. Here we show, however, that their result is seriously affected by a bulge model subtracted from the original image. When a boxy bulge model is subtracted, instead of a simple exponential bulge model as has been done by Ness & Lang, we find that most of the X-shaped structure in the residuals disappears. Furthermore, even if real, the stellar density in the claimed X-shaped structure appears to be too low to be observed as a strong double red clump at $l=0^{\circ}$

• 한국양식학회지
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• 제17권3호
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• pp.228-232
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• 2004

수분, 지질, 콜라겐함량 및 파괴강도의 상관관계 살펴본 결과, 파괴강도는 수분함량 및 치질함량과 상관관계가 있으며 상관계수는 각각 0.5998, -0.5648로 나타났다(P＜0.05). 이를 통하여 파괴강도(Y), 수분함량(X$_1$) 그리고 지질함량(X$_2$)간의 다중회귀분석을 실시하여 Y= -2.53539＋0.05544X$_1$-0.00161X$_2$,와 같은 파괴강도 방정식을 얻었다. 파괴강도 방정식의 확인을 위하여, 무작위로 선택된 참돔 13마리에 대하여 수분함량, 지질함량 그리고 파괴강도를 측정하였다 Rheo meter를 이용하여 파괴강도를 측정한 값과 파괴강도 방정식에 수분함량과 지질함량을 대입하여 얻어진 파괴강도를 비교했을 때, 측정된 파괴강도의 편차를 감안하면 파괴강도 방정식에서 얻어진 파괴강도와 비슷한 결과 값을 얻을 수 있었다. 즉 참돔의 수분함량과 지질함량을 통해서 파괴강도 방정식에 대입하여 계산된 파괴강도를 얻을 수 있었다. 건강상태의 지표인 AEC수치는 몇 마리의 개체를 제외하고 건강은 양호한 상태였다. 양식산 참돔에 있어서 파괴강도에 의한 등급은 1.4 kg이상은 상급. 1.2∼l.4 kg은 중급, 1.2 kg이하를 하급으로 선정하며, AEC 수치는 1.0∼0.8는 상급, 0.8이하를 중급으로 선정하여 등급화 하였다.