• Korean Journal of Microbiology
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• v.36 no.2
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• pp.91-96
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• 2000

The cultural and physiological conditions for the T-2 toxin [4,15-diacetoxy-8-(3-mety1butyloxy)-12,13- epoxy-trichothec-9-en-3-01, $C_{24}H_{30}O_9$] production by Fusarium spp. were studied. Thin layer chromatography (TLC) assay and the microbiological assay uslng Rhodotomla rubra were used to quantitate tbe T- 2 toxin. Among the four strains of Fusarium spp., F tn'cinctum NRRL 3299 was best for T-2 toxin production. In solid culture, white com grit medium was best for T-2 toxm production. Temperature played a critical role in the production of T-2 toxin. T-2 toxin production was favored by long duration of low-temperature incubation. The growth and toxin production were relatively high on galactose, fructose, glucose, and sucrose media, when each was used as a sole carbon source, and relatively low on sorbitol, glycerol, and lactose media. For nitrogen sources, $NH_4^(+) and NO_3^{-}were used well as a sole nitrogen source, but $NO_2^-$ was not used. Initial pH and speed of shaker also affected the production of T-2 toxin. From temperature shifting experiment, it is clear that T-2 toxin metabolic pathway is regulated by temperature-dependent enzyme depression or enzyme induction system.

• Investigative Magnetic Resonance Imaging
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• v.20 no.4
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• pp.207-214
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• 2016

Purpose: The purpose of this study was to investigate the effect of the number of measurement points on the calculation of transverse relaxation time (T2) with a focus on muscle T2. Materials and Methods: This study assumed that muscle T2 was comprised of a single component. Two phantom types were measured, 1 each for long ("phantom") and short T2 ("polyvinyl alcohol gel"). Right calf muscle T2 measurements were conducted in 9 healthy male volunteers using multiple-spin-echo magnetic resonance imaging. For phantoms and muscle (medial gastrocnemius), 5 regions of interests were selected. All region of interest values were expressed as the mean ${\pm}$ standard deviation. The T2 effective signal-ratio characteristics were used as an index to evaluate the magnetic resonance image quality for the calculation of T2 from T2-weighted images. The T2 accuracy was evaluated to determine the T2 reproducibility and the goodness-of-fit from the probability Q. Results: For the phantom and polyvinyl alcohol gel, the standard deviation of the magnetic resonance image signal at each echo time was narrow and mono-exponential, which caused large variations in the muscle T2 decay curves. The T2 effective signal-ratio change varied with T2, with the greatest decreases apparent for a short T2. There were no significant differences in T2 reproducibility when > 3 measurement points were used. There were no significant differences in goodness-of-fit when > 6 measurement points were used. Although the measurement point evaluations were stable when > 3 measurement points were used, calculation of T2 using 4 measurement points had the highest accuracy according to the goodness-of-fit. Even if the number of measurement points was increased, there was little improvement in the probability Q. Conclusion: Four measurement points gave excellent reproducibility and goodness-of-fit when muscle T2 was considered mono-exponential.

• Investigative Magnetic Resonance Imaging
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• v.19 no.3
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• pp.178-185
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• 2015

Purpose: To compare the frequency of posterior globe flattening between two-dimensional T2-weighted imaging (2D T2WI) and three-dimensional (3D T2WI). Materials and Methods: Sixty-nine patients (31 female; mean age, 44.4 years) who had undergone both 5-mm axial T2WI and sagittal 3D 1-mm isovoxel T2WI of the whole brain for evaluation of various diseases (headache [n = 30], large hemorrhage [n = 19], large tumor or leptomeningeal tumor spread [n = 15], large infarct [n = 3], and bacterial meningitis [n = 2]) were used in this study. Two radiologists independently reviewed both sets of images at separate sessions. Axial T2WI and multi-planar imaging of 3D T2WI were visually assessed for the presence of globe flattening. The optic nerve sheath diameter (ONSD) was measured at a location 4 mm posterior to each globe on oblique coronal imaging reformatted from 3D T2WI. Results: There were significantly more globes showing posterior flattening on 3D T2WI (105/138 [76.1%]) than on 2D T2WI (27/138 [19.6%], P = 0.001). Inter-observer agreement was excellent for both 2D T2WI and 3D T2WI (Cohen's kappa = 0.928 and 0.962, respectively). Intra-class correlation coefficient for the ONSD was almost perfect (Cohen's kappa = 0.839). The globes with posterior flattening had significantly larger ONSD than those without on both 2D and 3D T2WI (P < 0.001; $6.14mm{\pm}0.44$ vs. $5.74mm{\pm}0.44$ on 2D T2WI; $5.90mm{\pm}0.47$ vs. $5.56mm{\pm}0.34$ on 3D T2WI). Optic nerve protrusion was significantly more frequent on reformatted 1-mm 3D T2WI than on 5-mm 2D T2WI (8 out of 138 globes on 3D T2WI versus one on 2D T2WI; P = 0.018). Conclusion: Posterior globe flattening is more frequently observed on 3D T2WI than on 2D T2WI in patients suspected of having increased intracranial pressure. The globes with posterior flattening have significantly larger ONSD than those without.

• Korean Journal of Poultry Science
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• v.34 no.4
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• pp.259-269
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• 2007

This study was compared the effect of shelf-life and DHA accumulation in chicken meat from broilers fed experimental diets for two weeks($21{\sim}35$ days) of growers. Two hundred-ten male Ross broilers, 1 day of age, were randomly allocated to seven treatment groups. Experimental diets were assigned to each of the seven groups: control diet containing tallow, T1 with 1.00% fish oil, T2 with 2.00% fish oil, T3 with 2.00% fish oil, 200 ppm vitamin E and 200 ppm vitamin C, T4 with 2.00% fish oil and 200 ppm vitamin C, T5 with 2.00% fish oil and 200 ppm vitamin E, and T6 with 3.00% fish oil. The levels of DHA in chicken meat was the highest in T6, and T1 in breast muscle and thigh muscle with skin was higher than that of $T2{\sim}T5,\;T2{\sim}T5$ in raw chicken meat and wing with skin was about two-fold higher than that of T1. The contents of DHA in chicken meat according to storage days were significantly reduced to 42.30%, 49.38% and 48.51% in T1, T2 and T6, respectively, and this decrease was higher than that of T3, T4 and T5 (p<0.05). Particularly, the rate of reduction of DHA was the lowest in the T3 and T5, which were the lowest in TBARS(thiobarbituric acid reactive substances). TBARS increased in the order of T6, T2 and T1, but reduced in the order of T3, T5 and T4 according to storage days, and there was a significant difference among the treatment groups (p<0.05).

• Food Science of Animal Resources
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• v.26 no.3
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• pp.343-348
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• 2006

The effect of Pleurotus eryngii and meat particle size on properties of sausage quality was investigated. Pleurotus eryngii and meat were processed and combined in the following three ways: T1 (minced Pleurotus eryngii+emulsified meat), T2 (chopped Pleurotus eryngii+emulsified meat) and T3 (chopped Pleurotus eryngii+chopped meat). The pH values of sausages showed T1 to be significantly higher (p<0.05) than T2 and T3. The shear force values showed no significant difference between treatments. T2 and T3 had significantly higher hardness values (p<0.05) than T1. With regard to color, the lightness and whiteness of sausage were significantly higher (p<0.05) for T1 and T2 than for T3. No significant differences between treatments were found regarding redness and yellowness. Panels rated T2 and T3 significantly higher (p<0.05) for aroma and flavor than T1. T2 was rated significantly juicier (p<0.05) than T1, T2 and T3 were rated significantly higher (p<0.05) for overall acceptability than T1.

• 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.

• 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.

• Journal of the Korean Statistical Society
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• v.12 no.2
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• pp.100-109
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• 1983

Let ${X_i}$ be a process with stationary and independent increments whose log characteristic function is expressed as $ibut-2^{-1}\sigma^2u^2t+t\int_{{0 }^c}{(exp(iux)-1-iux(i+x^2)^{-1})dv(x)}$. Our main result is taht $x^2(\int_{\y\>x}{dv(y)})/(\int_{$\mid$y$\mid$\leqx}{y^2dv(y)+\sigma^2}) \to 1$ as $x \to 0 (resp. x \to \infty)$ is necessary, and sufficient for ${X-i}$ to have ${A_t}$ and ${B_t}$ such that $(X_t-A_t)/B_t \to^D n(0,1)$ as $t \to 0 (resp. t \to \infty)$.

• Journal of the Korean Mathematical Society
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• v.47 no.2
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• pp.351-361
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• 2010

For a bounded linear operator T on a separable complex infinite dimensional Hilbert space $\mathcal{H}$, we say that T is a quasi-class (A, k) operator if $T^{*k}|T^2|T^k\;{\geq}\;T^{*k}|T|^2T^k$. In this paper we prove that if T is a quasi-class (A, k) operator and f is an analytic function on an open neighborhood of the spectrum of T, then f(T) satisfies Weyl's theorem. Also, we consider the tensor product for quasi-class (A, k) operators.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.5
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• pp.281-290
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• 1989

Growth of the Korean pomfret, Pampus echinogaster, captured in the East China Sea from January to December 1987, was estimated by annual rings on the vertebral centrum. The time of annual ring formation was approximately during September and October. Von Ber-talanffy growth equations derived from the mean back-calculated fork length(cm) at each age were as follows: for females, $L_{t}=29.17(1-e xp(-0.3213(t+0.7601)))$, for males, $L_t=28.21(1-e xp(-0.3169(t+0.8284)))$, and for sexes combined, $L_t=29.00(1-e xp(-0.3228(t+0.7361)))$, Seasonal growth equations derived from the mean observed fork length (cm) at age by month were as follows: for females, $L_t=29.2(1-e xp(-0.3458(t+0.8182)+(0.3458/2\pi)sin2\pi(t+0.027)))$, and for males, $L_t=28.2(1-e xp(-0.2789(t+1.5913)+(0.2789/2\pi)sin2\pi(t-0.1062)))$.