• IMMUNE NETWORK
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• 제2권3호
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• pp.150-157
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• 2002

Background: Although Tat plays a role as a potent transactivator in the viral gene expression from the Human Immunodeficiency Virus type 1 long terminal repeat (HIV-1 LTR), it does not function efficiently in rodent cells implying the absence of a human specific factor essential for Tat-medicated transactivation in rodent cells. In previous experiments, we demonstrated that one of chimeric forms of TAR (transacting responsive element) of HIV-1 LTR compensated the restriction in rodent cells. Methods: To characterize the nature of the compensation, we tested the effects of several upstream binding factors of HIV-1 LTR by simple substitution, and also examined the role of the configuration of the upstream binding factor(s) indirectly by constructing spacing mutants that contained insertions between Sp1 and TATA box on Tat-mediated transactivation. Results: Human Sp1 had no effect whereas its associated factors displayed differential effects in human and rodent cells. In addition, none of the spacing mutants tested overcame the restriction in rodent cells. Rather, when the secondary structure of the chimeric HIV-1 TAR construct was destroyed, the compensation in rodent cells was disappeared. Interestingly, the proper interaction between Sp1 and TATA box binding proteins, which is essential for Tat-dependent transcription, was dispensable in rodent cells. Conclusion: This result suggests that the human-specific Tat cofactor acts to allow Tat to interact effectively in a ribonucleoprotein complex that includes Tat, cellular factors, and TAR RNA, rather than be associated with the HIV-1 LTR upstream DNA binding factors.

• Asian-Australasian Journal of Animal Sciences
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• 제15권3호
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• pp.401-405
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• 2002

An experiment was conducted to determine the effects of caponization on the growth performance, breast and thigh muscles physical properties and fiber diameter of the Pectoralis major and Gastrocnemius pars externa in Taiwan country chicken cockerels. Caponized birds were surgically altered at 10 weeks of age. Birds were fed grower and finisher diets ad libitum during an eighteen-week experimental period. The results indicated that the live weight and feed intake in the capons were significantly (p<0.05) higher and the shank length was significantly (p<0.05) longer than in intact birds. There were no significant (p>0.05) differences in feed conversion and mortality between two treatments at 28 weeks of age. Compared with intact birds, the capons had greater (p<0.05) tenderness in the breast and thigh muscles. Cohesion of the breast muscle in the capons was significantly (p<0.05) better than in the intact birds, but the thigh muscles were not significantly (p>0.05) affected. No treatment differences (p>0.05) were associated with cooking loss, muscle chewiness, and elasticity. The capons had a significantly (p<0.05) smaller fiber diameter in the Pectoralis major, but were not significantly (p>0.05) different in the fiber diameter of the Gastrocnemius pars externa. It is concluded that castration did not depress growth compared with the intact birds, but did improve muscle tenderness. This difference was most pronounced in the thigh muscles.

• 한국의류산업학회지
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• 제6권3호
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• pp.307-313
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• 2004

The Purpose of this study is to investigated characteristics of many pleated skirt of Miao women's Guizhou province in China. The method of this study is referd to sundry recordes and demonstrated traditional clothing of several region in Guizhou province. The most important characteristic of the costume of the Miao is the many pleated skirt, worn by most but not all groups. Pleats are pulled into place with a sharp pointed instrument and sprinkled constantly with starch. The length of the pleated skirt depends on the group. The long skirts reach to the ankle, the medium-sized to the shank and the short ones not below the knee. The design of the pleated skirt is simple but most pleated skirt ornamented with fine, cross-stiched or batic designs of geometrical figures. The figures decorated on the pleated skirt has been handed down with little change from generation to generation and has become an important mark of Miao women's each area. Seeing the many pleated skirt of Miaos investigated in these several respects by the standard of contemporary beauty, it is thought that it has the infinite possibility of being used in contemporary fashion design on account of the characteristics of almost perfect costume.

• 동아시아식생활학회지
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• 제10권1호
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• pp.1-20
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• 2000

The purpose of this study was to survey the various kinds of cooked beef products focusing on "chim" (a steamed beef recipes) through historical literatures written from 1945 to 1997 in Korea. " Chim" was recorded 96 times in the references and could be classified into 3 groups based on major ingredients suchas the cud pouch, liver , spine , tongue, fleshes, beef, rib and tail, an could be classified into 14 groups based on minor ingredients such as vegetables fried beef in egg batter. tomatoes, callion and rice cake. Among the seventeen cooked recipe of " chim", "kalbi chim(rib) " was recorded most frequently and "satae chim(shank)" was the next. Though "yang chim(the cud pouch), salkogi chim(fleshes), sokalbi chim(rib) and sokori chim (tail) " has been sued until present day, salkogi chim subdivided into satae chim, udun chim, nubianisam chim, sosim chim in the middle twenty centuries. Ribs was most popular ingredient among the major ingredients such as the cud pouch, liver, spine, tongue, tail, fleshes. Decorating ingredients such as sukgi mushroom, minarichodae, pyoko mushroom, gingkonut also come into use subingredients or decorating ingredient in the 1990.nto use subingredients or decorating ingredient in the 1990.

• 한국식품영양학회지
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• 제27권4호
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• pp.650-659
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• 2014

The purpose of this study was to analyze Hanwoo usage in restaurants and to develop menus of lean cut Hanwoo. Restaurant served customers Hanwoo menus, with the exception of broiled or roasted meat, mainly to provide various menus to customers (4.14), due to customer needs (3.87) and utilizing stocks (3.59). On the other hand, the reason for not providing Hanwoo menus, with the exception of broiled or roasted meat was manpower shortage (3.63), lack of popularity (3.58), low profit (3.29), preservation of Hanwoos' original flavors (3.28) and complex cooking methods (3.22). Concomitantly, the restaurant owners' intentions to apply new menus with lean cut Hanwoo was 73.4%, showing an interest in developing new menus and recipes using lean cut Hanwoo suitable to the changing owner awareness of customer health and trends. This study has established a standard for developing cooking methods and developed menus according to classified recipes for lean cut Hanwoo, based on the survey of restaurants' current status of using Hanwoo and the owners' opinions. 20 menus using lean cut Hanwoo (rump or shank) were developed by $1^{st}$ and $2^{nd}$ cooking experiments, and in-depth interview of experts-groups. Of these, 12 menus suitable for the restaurant were finally selected based on the results of consumer's evaluation using JARS. Structured recipe flow diagram and recipe instructions were developed for future semi-processed or processing foods. Diverse recipe methods using lean cut Hanwoo were obtained from the study, however aggressive public relations work is required for promoting the developed menus.

• 한국축산식품학회지
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• 제36권5호
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• pp.626-634
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• 2016

This study was conducted to compare the physicochemical, microbiological and antioxidant activities of sun-dried venison amended with green tea powder (T1-3: 0, 0.5, and 1%) and Hanwoo beef jerky. Sliced beef and venison shank were marinated and sun-dried at 28-30℃ and 30-35% RH for 3.5 h. The venison jerky had a higher ash and protein content, and lower moisture and fat content than the control (p<0.05). T3 (venison+green tea powder 1%) showed a lower a_w than all other samples during storage for 10 and 20 d (p<0.05). Hunter’s color a* and b* values of T2 and T3 were lower than those of T1 and the control at day 0 (p<0.05). Saturated fatty acid was significantly higher in T1, while PUFA was higher in T2 and T3 (p<0.05). Overall sensory scores of venison jerky were lower than those of the control, except for T2, which had a similar color, flavor, saltiness and acceptability as the control. T2 and T3 showed a significant decrease in TPCs after storage for 20 d (p<0.05). The TBARS values of T3 jerky were lower than those of other jerky samples (p<0.05).

• 한국운동역학회지
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• 제16권4호
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• pp.115-124
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• 2006

This study was conducted to investigate the running motion in the max-velocity phase(150-160m) and the fatigue phase(350-360m) during 400m sprint by performed elementary school athletes. Eighteen elementary school male athletes who achieved at least the 3rd place in the sprint at the Korea Gangwon-Do elementary school track and field meetings during 2004 and 2005 were selected as subjects. The running motions performed by the subjects were recorded using two 8mm high speed cameras at the nominal speed of 100 frames per second. The Direct Linear Transformation technique was adopted from the beginning of filming to the final stage of data extraction. KWON 3D motion analysis package program was used to compute the 3 Dimensional coordinates, smoothing factor in which lowpass filtering method was used and cutoff frequency was 6.0 Hz. The movement patterns during foot touchdown and takeoff for the running stride were related with the biomechanical consideration. Within the limitations of this study it is concluded: In order to increase running velocity, several conditions must be fullfilled at the instant of leg touchdown and takeoff during the fatigue phase(350-360m). First, the body C.O.G(Center of Gravity) height should be raised at the instant of leg touchdown and takeoff during the fatigue phase. Second, the foot contact time should be shortened and the takeoff distance should be increased at the foot takeoff during the fatigue phase. Third, the shank angular velocity with respect to a transverse axis through the center of gravity should be increased during the leg touchdown and takeoff in the fatigue phase. Forth, the active landing style described as clawing the ground with the sole of the foot should be performed during the leg touchdown and takeoff in the fatigue phase) phase. Fifth, In order to increase running velocity in the fatigue phase while taking a slightly greater leg knee angle and body lean angle within the range of the subject's running motion during the fatigue phase would result in greater flight distance.

• Restorative Dentistry and Endodontics
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• 제27권4호
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• pp.370-381
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• 2002

This study was performed to evaluate the temperature rise on various position of the Buchanan plugger, the peak temperature of plugger's type and the temperature change by its touching time of heat control spling. The heat carrier system 'System B' (Model 1005, Analytic Technologies, USA) and the Buchanan's plug-gers of F, FM, M and ML sizes are used for this study. The temperature was set to 20$0^{\circ}C$ which Dr. Buchanan's "continuous wave of condensation" technique recommended on digital display and the power level on it was set to 10. In order to apply heat on the Buchanan's pluggers, the heat control spring was touched for 1, 2, 3, 4 and 5 seconds respectively. The temperature rise on the surface of the pluggers were measured at 0.5 mm intervals from tip to 20 mm length of shank using the infrared thermography (Radiation Thermometer-IR Temper, NEC San-ei Instruments, Ltd, Japan) and TH31-702 Data capture software program (NEC San-ei Instruments, Ltd, Japan). Data were analyzed using a one way ANOVA followed by Duncan's multiple range test and linear regression test. The results as follows. 1. The position at which temperature peaked was approximately at 0.5 mm to 1.5 mm far from the tip of Buchanan's pluggers (p<0.001). The temperature was constantly decreased toward the shank from the tip of it (p<0.001). 2. When the pluggerss were heated over 5 seconds, the peak temperature by time of measurement revealed from 253.3$\pm$10.5$^{\circ}C$ to 192.1$\pm$3.3$^{\circ}C$ in a touch for 1 sec, from 218.6$\pm$5.$0^{\circ}C$ to 179.5$\pm$4.2$^{\circ}C$ in a touch for 2 sec, from 197.5$\pm$3.$0^{\circ}C$ to 167.5$\pm$3.7$^{\circ}C$ in a touch for 3 sec, from 183.7$\pm$2.5$^{\circ}C$ to 159.8$\pm$3.6$^{\circ}C$ in a touch for 4 sec and from 164.9$\pm$2.$0^{\circ}C$ to 158.4$\pm$1.8$^{\circ}C$ in a touch for 5 sec. A touch for 1 sec showed the highest peak temperature, followed by, in descending order, 2 sec, 3 sec, 4 sec. A touch for 5 sec showed the lowest peak temperature (p<0.001). 3. A each type of pluggers showed different peak temperatures. The peak temperature was the highest in F type and followed by, in descending order, M type, ML type. FM type revealed the lowest peak temperature (p<0.001). The results of this study indicated that pluggers are designed to concentrate heat at around its tip, its actual temperature does not correlate well with the temperature which Buchanan's "continuous wave of condensation" technique recommend, and finally a quick touch of heat control spring for 1sec reveals the highest temperature rise.

• Asian-Australasian Journal of Animal Sciences
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• 제21권3호
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• pp.414-419
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• 2008

A feeding trial was conducted to investigate the effects of the addition of corn distiller's dried grains with solubles (DDGS) to broiler diets on growth performance and meat characteristics. A total of 3,200 d-old, unsexed Cobb-500 broiler chicks were randomly allotted to 16 pens (replicates), with 200 chicks per pen. There were four diet treatments (0, 5, 10, and 15% DDGS), and four replicates per treatment. From 8 to 21 d of age, the birds were fed broiler starter diets containing similar energy (TMEn 3,100 kcal/kg) and protein (21.6%) contents. From 22 to 35 d of age, they were fed grower diets containing similar nutrients (3,150 kcal/kg, 19.5% crude protein). No significant difference was found in growth performances among the four treatments. As the DDGS level increased, the concentration of unsaturated fatty acids in meat increased (p<0.05). The color scores of breast and thigh muscles were not significantly influenced by DDGS, however, the yellowness of shank increased significantly by the addition of DDGS. The hardness of breast and thigh meats was not affected by the addition of DDGS. It was shown that the use of DDGS in broiler diets up to 15% could decrease the feed cost by replacing part of corn and soybean meal, without any negative effect on growth performance and meat qualities.

• 대한기계학회논문집A
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• 제34권9호
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• pp.1145-1151
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• 2010

본 논문은 형상기억합금 와이어에 의해 구동되는 점핑로봇에 대한 연구로서 기구의 설계와 컴퓨터 시뮬레이션을 포함하고 있다. 인간과 같은 척추동물 하지 근골격계의 구조와 기능을 모방한 구조의 점핑 기구를 설계하였다. 점핑 기구의 각 다리는 대퇴부, 정강이, 발의 세 부분으로 구성되고, 점핑에 필수적인 단일관절근육인 대둔근, 양관절근육인 대퇴직근과 비복근을 포함하는 구조이다. 각 근육을 형상기억합금 와이어로 대체한 컴퓨터 모델로 시뮬레이션한 결과, 로봇의 최대 점핑 높이가 로봇 신장의 약 4 배임을 확인하였다. 또한 구조가 보다 단순화된 로봇 모델과 점핑 성능을 비교하였고, 그 결과 근골격계를 모방한 모델이 점핑 높이 면에서 3.3 배 우수한 것으로 나타났다. 이러한 컴퓨터 시뮬레이션을 통하여 형상기억합금이 소형 점핑로봇의 작동기로 사용하기에 적합함을 확인하였다.