• 한국공간정보시스템학회:학술대회논문집
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• 2004.12a
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• pp.169-181
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• 2004

SK Telecom has already constructed GIMS system as the base common framework of LBS/GIS service system based on OGC(OpenGIS Consortium)'s international standard for the first mobile vector map service in 2002, But as service content appears more complex, renovation has been needed to satisfy multi-purpose, multi-function and maximum efficiency as requirements have been increased. This research is for preparation ion of GML3-based platform to upgrade service from GML2 based GIMS system. And with this, it will be possible for variety of application services to provide location and geographic data easily and freely. In GML 3.0, it has been selected animation, event handling, resource for style mapping, topology specification for 3D and telematics services for mobile LBS multimedia service. And the schema and transfer protocol has been developed and organized to optimize data transfer to MS(Mobile Stat ion) Upgrade to GML 3.0-based GIMS system has provided innovative framework in the view of not only construction but also service which has been implemented and applied to previous research and system. Also GIMS channel interface has been implemented to simplify access to GIMS system, and service component of GIMS internals, WFS and WMS, has gotten enhanded and expanded function.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.282-290
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• 2011

Two species of demersal fish, Liparis tessellates (cubed snailfish) and Hemitripterus villosus (shaggy sea raven), were investigated in relation to seasonal chemical composition. Total fat contents of the two fish were very low and were not appreciably different throughout the year, whereas their fatty acid compositions were significantly different depending on season. Noticeable changes in the moisture and protein contents in the two fishes were observed before and after spawning. Cubed snailfish showed relatively high amounts of total amino acids and free amino acids during summer months, whereas the levels of those in shaggy sea raven remained relatively unchanged throughout the year. Regardless of season, the major fatty acid of the two fishes was palmitic acid and most of polyunsaturated fatty acids (PUFAs) were n-3 PUFAs. Lead was over the legislative limit in some samples of the two fishes.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.810-819
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• 2012

This study investigated the chemical composition, meat quality and volatile flavor compounds in loin and top round of Hanwoo beef (n=126) depending on different age groups (G1, <5; G2, 6-8; G3, >9 years old). The intramuscular fat content (%) was higher for loin and top round of G1 (p<0.05) than that in the other groups. There was no difference in age groups for the top round; however, the loin of G1 had lower protein content (p>0.05). Total collagen content was lower in the top round of G3 (p<0.05). The loin and top round muscles of G1 had higher $a^*$ values and lower Warner Bratzler shear force values than that in the other age groups (p<0.05). The loin muscles of G1 were lower in percentage of cooking loss and higher in the water holding capacity than the loin in the other groups (p<0.05). The loin of G1 had lower total content of saturated fatty acids, whereas the top round of G1 had higher total content of monounsaturated fatty acids and lower total content of polyunsaturated fatty acids than that in the other age groups (p<0.05). Alanine was the highest free amino acid in the loin of Hanwoo beef, followed by glutamine, glycine, isoleucine and proline. The loin of G1 had higher contents of threonine, alanine, valine, methionine, phenylalanine, leucine and lysine than those in the other groups (p<0.05). The loin of G3 contained higher 3-methylbutanal, furfural, octanal, 1-(acetyloxy)-2-propanone, 1-octanol, 2,5-dimethylpyrazine and 2-ethyl-2,5-dimethylpyrazine in volatile flavor components than the loin in G1(p<0.05).

• Korean Journal of Poultry Science
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• v.32 no.4
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• pp.245-254
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• 2005

This experiment was conducted to investigate the effect of the supplemental alkali feldspar-ilite(feldspar) on growth performance and meat quality in broiler ducks for 43 days. One hundred eighty broiler ducks were divided into 5 groups of 12ducks. Dietary levels of feldspar 0, 0+antibiotics, 0.5, 1.0 and $1.5\%$ were added to experimental diets of each of the groups. Daily weight gain was slightly increased in 1.0 and $1.5\%$ feldspar treatments. Feed intake was slightly increased at all feldspar treatments. Glucose concentration of serum profile was decreased whereas BUN concentration was significantly increased (p<0.05) at $0.5\%$ feldspar. Cholesterol concentration was decreased at all feldspar treatments, this difference was especially observed in supplemental levels of $0.5\%$ feldspar(p<0.05). Carcass weight was increased at all feldspar treatments. Moisture and crude fat contents of proximate chemical composition in duck meat were decreased at all feldspar treatment, this difference especially was observed in supplemental levels of $1.5\%$ feldspar(p<0.05) on crude fat content. Lightness and yellowness was increased at all feldspar treatment. Cholesterol contents and TBA in meat were decreased, but this parameters were not difference by feldspar treatment. The composition of saturated fatty acids(SFA) was decreased, whereas unsaturated fatty acids(USFA) was slightly increased by feldspar treatment. The Pb content of heavy metal concentrations was increased with compared control, but not difference. The appearance of sensory evaluation was improved by supplemental feldspar, especially in supplemental feldspar, 1.0 and $1.5\%$(p<0.05). The results of this study indicate that the supplemental alkali feldspar may improve the production and meat quality of broiler ducks.

• Journal of Animal Science and Technology
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• v.46 no.2
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• pp.217-226
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• 2004

This study was canied out to evaluate the quality characteristics of the fermented pork with Korean traditional seasonings. The samples, outside muscle of pork ham were cut to cube(7 ${\times}$ 12 ${\times}$ 2cm) and five Korean traditional seasonings such as garlic paste(TI), pickled Kimchi(T2), pickled Kimchi juice(T3), soybean paste(T4), red pepper paste(T5) were seasoned by the proportions of meat to seasonings(1 : 1). The seasoned samples were fennented at - 1 ${\pm}$ 1$^{\circ}C$ for 20 days. According to proximate composition analysis, all pork samples contained protein 20 ${\sim}$ 22%, fat 3 ${\sim}$ 5%, moisture 64 ${\sim}$ 70% and ash 1.8 ${\sim}$ 2.0%. However, T5 had high crude fat level and relatively low moisture content. The highest pH among treatments was shown in TI whereas T3 showed the lowest. Water holding capacity(WHC) of T4 and T5 were higher, while those values were lower in T3 compared with other treatment. Shear force value was the highest in T5, while it was the lowest in T4. TBARS value of T3 was the highest, while that was the lowest in T4. Moreover the highest VBN value was observed in T4 due to fermentation of soy protein. However, the lowest VBN value shown in Tl indicated the inhibition of protein degradation by the garlic. The highest saccarinity was shown in T5 but it was the lowest of in T3. Salinity was shown to be high in T2 and low in T5. $L^*$ values of T4 was higher both at the surface and inner side of samples than the others but T5 showed the lowest value. T2 showed the highest $a^*$ value but T4 and T5 showed the lowest. In the result of sensory evaluation for cooked meat, T5 had the highest score in all item including overall acceptability, while T4 had the lowest score. Unsaturated fatty acid(UFA) ratio of T5 and n were 72.16 and 69.93 respectively, and the ratio of UFA/Saturated fatty acid(SFA) were higher in the order of T5 >T4> T3 >Tl >T2. Overall quality characteristics were higher in the order of T5 >T2 >Tl >T4 >T3.

• Pediatric Infection and Vaccine
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• v.17 no.1
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• pp.16-22
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• 2010

Purpose : We aimed to investigate the clinical and phylogenetic characteristics of Escherichia coli Urinary Tract Infections (E. coli UTI). Methods : We enrolled patients with culture-proven E. coli UTI, who were admitted at the study hospital from September 2008 to August 2009. We investigated clinical data of patients with E. coli UTI and characteristics of isolated E. coli strains. The phylogenetic groups were classified using triplex polymerase chain reaction (PCR), and the distribution of nine virulent genes was determined by multiplex PCR. Results : A total of 47 patients have participated in this study. Thirty (63.8%) were under 6 months; eight (17.0%) were between 6-12 months; and nine (19.1%) were over 12 months. We compared two age groups between under 6-month and over 6-month. In the age group under 6-month, higher proportion of male (P =0.002) and group B2 strains (P =0.020) were observed. In contrast, higher proportion of female and group non-B2 strains were observed in age group over 6-month. Frequencies of papC, papGII, papGIII, sfa/foc, hlyC, cnf1, fyuA, iroN and iucC were estimated as 68.1%, 57.4%, 42.6%, 46.8%, 46.8%, 31.9%, 87.2%, 48.9% and 63.8%, respectively. In the comparison of phylogenetic groups, group B2 showed higher distribution of virulent genes, while group D included more strains resistant to trimethoprim/sulfamethoxazole (TMP/SMZ) than other groups. Conclusion : We showed the age group-specific difference in the distribution of sex ratios and phylogenetic groups; more male and group B2 strains in age group under 6-month, while more female and group non-B2 in age group over 6-month. However, further evaluation including larger number of patients will be necessary to confirm above thesis in future molecular epidemiological studies.

• Journal of Animal Science and Technology
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• v.48 no.4
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• pp.611-622
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• 2006

Fatty acid compositions and physicochemical properties of feta cheese made from bovine milk were studied. Nutritional compositions of feta cheese were fat 22.79%, protein 10.57% with moisture content of 59.87%. The log cfu/g of lactic acid bacteria in bovine feta cheese decreased from 10.25 to 7.95 and pH also changed from pH 6.22 to pH 5.55 during storage at 4℃ for 14 d aging. The color of feta cheese turned into more whitish (L-value, 100.1) with a red (a-value, 4.6) and gray (b-value,－4.1) color after 14day's aging. For the texture profile analysis of bovine feta cheese, resilience was increased significantly (p<0.01) throughout the aging periods and adhesiveness was rapidly increased right after progressing of aging at both temperatures, but no difference was found between the aging periods. Hardness, fracturability, gumminess and chewiness were gradually increased at 0℃, but no statistical significances were found. Springiness and cohesiveness were not changed at both temperatures. In organoleptic evaluations, organoleptic intensities in sweetness, milky taste and saltiness were significantly enhanced over those of the control cheese at the level of p<0.01, and masticatory texture at p<0.05 with the progress of aging to 14d. Organoleptic preferences were significantly (p<0.01) enhanced except smell, color, mouth feel, and masticatory texture with the aging. In the fatty acid compositions of feta cheese analyzed by gas chromatography, the content of SFA (52.61%) was slight higher than that of USFA (47.39%) composed with MUFA (28.98%) and PUFA (18.41%). Among the nutritionally important fatty acids; ω6 (9.27%) and ω3 (0.55%) fatty acids, CLA (0.12%), arachidonic acid (0.19%) and DHA (0.12%) were also found in bovine feta cheese.