• Journal of Life Science
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• v.17 no.3 s.83
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• pp.345-349
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• 2007

We wished to create a set of small molecular weight PDZ domain ligands that may be used in functional studies on the proteins AF6, PSD-95 and Shank. As a starting point, the Shank3 PDZ domain was cloned, purified, and characterized the structure of Shank3 PDZ domain by 1D $^1H-NMR$. The chemical shift dispersion of the proton signals indicates that the purified Shank3 PDZ protein is very pure and globally well folded. Currently, we are working on improving the yield of the protein production for complete NMR structural analysis of the Shank3 PDZ domain.

• Korean Journal of Poultry Science
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• v.24 no.3
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• pp.153-160
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• 1997

This study was carried out to estimate the heritability and genetic correlation for body weight, shank length and shank width at various wk of age in growing Korean pheasant. All the measurements were done from one day to 20 wk of age with 4 wk interval. The heritability estimates for body weight were in the range of 0.54~0.59 for male and of 0.49~0.81 for female from 4 to 20 wk of age. The heritability estimates of male and female were in the range of 0.38~0. 82 and 0.41~0.67 for shank length, and of 0.48~0.88 and 0.49~0.71 for shank width, respectively. Genetic and phenotypic correlation coefficients between the measurements at different ages in each trait of body weight, shank length and shank width were medium to high positive values. Because the estimates of heritabilities and genetic correlations were high, the genetic gain for body weight is expected by either a direct selection or an early selection based on the record of early growing stage.

• Journal of Sericultural and Entomological Science
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• v.19 no.1
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• pp.15-18
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• 1977

This study carried out to know whether corn shank can be used as the crude fiber source for the larval growth or not, The results obtained from this study are summarized as follows: 1. It seems that there are no bad effects of the artificial diet containing corn shank on feeding of the newly hatched larva. 2. Author did not find any bad effects of the artificial diet containing corn shank on larval growth and cocoon qualifies. 3. In view of these results, it seems that the corn shank is suitable for use as the crude fiber source for the silkworm artificial diet.

• Korean Journal of Applied Biomechanics
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• v.26 no.3
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• pp.257-264
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• 2016

Objective: The purpose of this study was to determine the periodicity of shank-foot segment coupling and free torque before and after fatigue induced by prolonged running. Method: Fifteen young healthy male participants with a rear-foot strike ran on instrumented dual-belt treadmills at 70% of their maximum oxygen uptake for 65 min. Kinematic and ground reaction force data were collected for 20 continuous strides at 5 and 65 min (considered the fatigued condition). The approximate entropy tool was applied to assess the periodicity of the shank internal-external rotation, foot inversion-eversion, shank-foot segment coupling, and free torque for the two running conditions. Results: The periodicity of all studied parameters, except foot inversion-eversion, decreased after 65 min of running (fatigued condition) for 80% of the participants in this study. Furthermore, 60% of the participants showed similarities in the change of periodicity pattern in shank internal-external rotation, coupling, and free torque. Conclusion: The findings indicated that the foot inversion-eversion motion may pose a higher risk of injury than the shank internal-external rotation, coupling, and free torque in the fatigued condition during prolonged running.

• Journal of the Korean Society of Tobacco Science
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• v.19 no.2
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• pp.83-91
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• 1997

The vein-necrosis strain or potato virus Y (PVY-Vff) and black shank (Phytophlhora parasitica roar. nicotianae) causes severe damage on burley tobacco(Wicotiana tabacum L.) in Korea, A new burley tobacco resistance to PVY and black shank, KB 110, was developed by Korea Ginseng and Tobacco Research Institute. It was developed from the cross of Burley 21 with TC 591 in 1990, and was backrossed to Burley 21 in the following season. TC 591 has resistance to PVY and moderate resistance to race 0 of black shank, but it is susceptible to tobacco mosaic vim (TMV). KB 110 was evaluated for its resistance to PVY, TMV and black shank in the greenhouse and at fields for preliminary and performance trials. KB 110 which has secreting glandular trichomes was resistant to PVY-VN, TW and black shank. It had an erect growth habit and two more leaves per plant than that of Burley 21, and matures two to three days later. It yielded approximately 3 percent more cured leaf than the standard cultivar Burley 21, but other plant characteristics were very similar to those of Burley 21. It had acceptable standards for chemical and physical characteristics of lured leaf on regional farm test in 1995-1997. KB 110 produced average yields of good quality tobaccos and was appeared to be resistant to PVY inwhere occurrence of the virus are severe chronic at burley growing area.

• The Korean Journal of Food And Nutrition
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• v.10 no.3
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• pp.401-406
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• 1997

This study was carried out to compare the extractability and ATPase activity of actomyosin extracted shank, rib and loin muscle of beef meat stored at 8$^{\circ}C$. The extractability of actomyosin in shank, rib and loin muscle were 36.74, 72.55 and 56.77mg/g early in the storage, respectively. The extractability of the rib and loin muscle were similar, the shank muscle was processed differently with their. The Mg- and Ca-ATPase activity of the shank muscle rised to 3 days, but decreased the 6th day. And Mg- and Ca-ATPase activity of the rib muscle was similar during storage period, the loin muscle made a slow descent. The strength of Mg- and Ca-ATPase activity showed in the order shank, rib and loin muscle. The EDTA-ATPase activity of the shank and rib muscle was difference according to storage period and ionic strength, but the loin muscle was increase in succession with magnitude of ionic strength.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.468-474
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• 1997

This study was designed to investigate the changes in meat quality of beef shank, rib and loin during storage at 8$^{\circ}C$. The shear force value(SFV) of beef shank and loin decreased significantly after 6days storage, beef loin was no significant difference during storage. The SFV in early storage period was high in the order of beef rib, loin and shank, but the SFV of beef rib and loin was similar in course of storage period. The Myofibrillar fragmentation index(MFI) of beef shank increased significantly after 6 days storage, but beef rib and loin early storage was high in the order of beef rib, loin and shank. The actomyosin extractability after 3days storage increased in all parts of beef, but beef loin decreased after 6 days storage. In case of Mg2+-ATPase activity of actomyosin, beef shank increased to 3 days storage, and this reached the level of 0 day after 6days. The MG2+-ATPase activity of beef rib and loin was similar, but beef rib in early storage was higher than beef loin. The Ca2+-TPase activity of beef shank increased to 3 days and decreased after 6 days storage, beef rib was not different during storage and beef loin decreased slightly during storage.

• Journal of the Korean Society of Tobacco Science
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• v.20 no.2
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• pp.153-159
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• 1998

The vein necrotic strain of Potato Virus Y (PVY - VN) and black shank (Phyto-phthora parasitica var. nicotianae) are the two major diseases causing severe damages especially in burley tobacco (N. tabacum L.) area in Korea. A new tobacco variety, KB 111, resistant to PVY and black shank disease, was developed by Korea Ginseng & Tobacco Research Institute in 1997. It is a male sterile(MS) F$_1$ hybrid of the cross between MS TC 613 and KB 108. KB 111 was compared to Burley 21 on the agronomic characteristics and disease resistances in performance tests: It possessed upright growth habit and flowered two days later than Burley 21. It was resistant to both PVY and black shank and yielded about 3% more cured leaf than Burley 21, but other characteristics are very simiar to those of Burley 21. The chemical composition and physical properties of the cured leaf of KB 111 were as much acceptable as those of Burley 21 while it produced average yield of good quality leaf and appeared to resistant to PVY and black shank disease on regional farm test in 1998.

• Food Science of Animal Resources
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• v.28 no.1
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• pp.45-50
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• 2008

This study was conducted to investigate the effect of different maturity scores [2 (bull), 2 (steer), 3-9 (cow)] and the number of extractions on water extract from Hanwoo shank bones (arm, fore shank, round and hind shank) with regard to sensory traits (white color, aroma, taste, overall acceptability). The white color of water extract from Hanwoo shank bones of maturity score 2 (bull and steer) was lighter than with maturity scores of 3-9 (cow) (p<0.05). The aroma of water extract from Hanwoo shank bones of maturity score 2 (bull and steer) was stronger than with other maturity scores 3-9 (cow) except for maturity score 5 (p<0.05). The taste and overall acceptability of water extract from Hanwoo shank bones of maturity score 2 (bull and steer) were higher than with maturity scores of 3-9 (cow) (p<0.05). The white color, aroma, taste and overall acceptability of water extract from Hanwoo shank bones of all maturity scores significantly decreased as the number of extractions (from 2nd to 4th) increased (p<0.05). In conclusion, there were significant differences between maturity scores 2 and maturity scores 3-9 (cow) with regard to sensory traits. Further studies need to address whether different maturity scores affect the price of shank bones in the meat industry.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.463-468
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• 2007

This study was conducted to investigate the effect of maturity scores [2 (bull), 2 (steer), 3-9 (cow)] and the number of extractions (up to 4 times) on the chemical properties of water extract from Hanwoo shank bones (arm, fore shank, round and hind shank). The turbidity, meat color (CIE L value), collagen, protein, caloric and chondroitin sulfate contents of samples were observed. The turbidity and lightness were higher for water extract of Hanwoo shank bones with a maturity score of 2 (bull and steer) than maturity scores of 3-9 (cow) (p<0.05). The turbidity and lightness of water extract from shank bones of all Hanwoo maturity scores significantly increased with the 1st and 2nd extractions, but significantly decreased with 3rd and 4th extractions (p<0.05). The collagen and protein contents were highest for water extract from Hanwoo shank bones of maturity score 2 (bull and steer) (p<0.05). The caloric and chondroitin sulfate contents were higher for water extract from Hanwoo shank bones of maturity score 2 (bull and steer) than maturity scores of 3-9 (cow) (p<0.05). As the number of extractions increased, the chondroitin sulfate content significantly decreased (p<0.05). Based on these results, differences correlating with maturity scores were found only with collagen and protein contents. Therefore, further studies should be considered to address whether different maturity scores affect the price of shank bones in the meat industry.