• Proceedings of the Korean Society of Precision Engineering Conference
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• 2003.06a
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• pp.1091-1096
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• 2003

It is very important to find out causes of strip pinching for the high quality of products and for the stable operation of hot roiling system. We have examined the strip pinching from three points of view to find out the causes of strip pinching in hot rolling system: strip shape, rolling operation conditions, and behavior of strip. Wedge, off center, and difference of rolling force through CMD are found to possibly provide major initial causes of strip pinching. Generally strip pinching occurred in the tail of strip. Thus, computer simulations by using a FEM code were also carried out to find out the initial mechanism of strip pinching depending upon the force and geometric boundary conditions at the time of strip tail rolling. The strong compression force effect due to the sudden release of strip tail from the work roll and non-uniform strip tail shape (ex. Tongue tail) across the CMD were found to provide possible major causes of strip pinching.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.1
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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.

• Journal of the Korean Society of Food Culture
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• v.9 no.5
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• pp.499-507
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• 1995

The purpose of this study was to survey the various kinds of cooked beef products focusing on Sukyuk (boiled beef) and Pyunyuk (boiled beef slice) recorded on the historical literatures written from 1670 to 1945. Sukyuk and Pyunyuk were recorded 45 times in the references and could be classified into 11 groups based on major ingredients such as fresh meat, tough meat, rotten meat, tail, head, lung, cup of breast, testicles, pancreas, spleen and tung. Twenty two cooking methods were described on the records. Sukyuk and Pyunyuk based on fresh meat were described the most frequently. Pyunyuk based on head was described late in 18th centuries, but its recipe could not be found in any records and that of internal organs and tung were presented late in 18th centuries and early in 19th centuries, respectively. The major ingredients of Sukyuk and Pyunyuk were lean meat, tail, head, lung, cup of breast, testicles, pancreas, spleen and tongue Mulberry seed, fragment of roof tile and other sub-ingredients were used for softening or deodorizing the off flavor of the products.

• Journal of the Korean Society of Food Culture
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• v.12 no.3
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• pp.275-287
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• 1997

The purpose of this paper is to examine the various kinds of recipes of deer and roe deer through classical cookbooks written from 1670 to 1943. The recipes of deer and roe deer are found 31 times in the literature written in classical Chinese from 1715 to the mid-l8th century, which can be classified six groups. Their records are less than other recipes such as beef, chicken, pork, lamb, and dog, but the deer recipe is recorded frequently as four times as the roe deer one The deer were cooked and preserved by the following six ways like large-size drying, drying, boiling, soup, roasting, and gruel, while three ones such as boiling, roasting, and drying were applied to the roe deer. However, there is little difference in recipes between deer and roe deer. In case of deer, boiling and drying were the most popular ones with the frequency of 28%. But the recipes of the roe deer, boiling, roasting, and drying are recorded with the same frequency of 33.3%. The recipes were introduced from China, and had many characteristics different from other kinds of meat, of which most process reflected the mordern cooking scientific aspect. The main ingredients were flesh meat, tail, and tongue and horn was used with uniqueness. Salt, vinegar, oil soy sauce, and the white part of the green onion were used as main seasonings. Alcohol, chuncho, sesame flower powder, and cinnamon powder are frequently added.

• Journal of Animal Science and Technology
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• v.52 no.6
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• pp.481-490
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• 2010

This study was conducted to characterize the morphological and behavior patterns of Sapsaree dogs. The population (n=8,256) has been constructed since 1990 over 12 generations and managed at the Sapsaree Breeding Research Institute, Gyeongsan, Gyeongbuk province. Eighteen morphological and seven behavioral traits were investigated for 882 individuals. Linear models were applied for each trait by fitting sex, season of birth, hair color or test age. The averages of body weight, body length, body height, and depth of chest were $20.5{\pm}2.4\;kg$, $57.3{\pm}4.2\;cm$, $52.1{\pm}3.6\;cm$, and $21.1{\pm}2.4\;cm$, respectively. Males had greater estimated values than females for these body conformation traits. The chocolate Sapsarees had greater averages for body weight, body height and chest depth. The older animals (>2 years) had heavier body weight than younger animals. About 54, 69, 97, 39 and 83.3% of the Sapsarees had hairs with yellow color, straight, medium to long, untangled, and longer around eyes, respectively. Also, about 40% brown eye, 43% curly tail, 78% normal jaw, 86% no missing teeth, 90% no dewclaw, and >90% with black nose, pendent ear, tongue without spots were observed. About 95% males were normal in testicles state. The males performed significantly better than the females for majority of the behavioral traits. For nerve stability, affability, wariness, adaptability, sharpness, activity, and reaction during blood drawn about 79%, 73%, 76%, 61%, 70%, 48% and 81% of the Sapsarees performed at desired level. In general, the Sapsarees showed good characteristics for both morphological and behavioral traits, which can be exploited to use the Sapsaree breed as a companion or guide dog.

• Animal Systematics, Evolution and Diversity
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• v.5 no.1
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• pp.77-88
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• 1989

Genetic and morphometric comparison between two species of the genus Agkistrodon were performed to estimate the degree of genic variation and to clarify the taxonomic status of Cheju population, a suspected hybrid form between A. blomhoffii brevicaudus and A u ussuriensis. A sum of 147 specimens representing six populations of A.b. brevicaudus and two populations of A ussuriensis was used in this study. Out of the 21 loci examined, 5 loci (Adh, Ldh-2, Mdh-2, Mpi, Pgi) were monomorphic with identical mobility in both species. O Other Sioci (Aco, Gp, Fum, [po and Xdh in A b. brevicaudus; Est, Got-l, Gp, Mdh-l and 6Pgd in A ussuriensis) were highly poplymorphic. The degree of genic variation of Ab. b brevicaudus and A ussuriensis was A=1.SS, P=42.1%, HD=0.096, HG=O.l1S, and A= 1.4S, P = 31.6%, HD=0.117, HG =0.121, repectively. These values are twofold higher t than those of other reptilian species reported (Selander, 1976) including Korean species of Rhabdophis tigrina and Elaphe dione (Paik and Yang, 1986, 1987). The average values of t the genetic similarities among six populations of A b. brevicaudus and two populations of A ussuriensis were S=0.919 and S=0.962, respectively, whereas the value between species was S = 0.662. Presumed divergent time estimate (Nei, 1975) of these two species was about 1 1.8 million years ago. The analysis of the geographic variations of various morphological c characters was based on Gloyd’s criteria (Gloyd, 1972). Coloration of tongue and tail tip, t the number of ventral scales, and the number of subcaudal scales are good diagnostic c characters to identify these two species. The pattern of cross band is, however, highly variable within and between populations of both species. No hybrid was detected and the s suspected hybrid form of Cheju population falls within the range of A. ussuriensis in the g genetic and morphometric analyses.

• Journal of Life Science
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• v.16 no.4
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• pp.626-631
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• 2006

This study was carried out to investigate the physical characteristics (height, body lenght, chest depth, head type, ear type, body color, eye type and tail type) and genetic diversity using 15 microsatellite DNA markers (PEZ 1, 5, 8, 10, 11, 12, 13, 15, 16, 17, 20, 21, FHC 2010, FHC 2054 and FHC 2079) in 44 random Miryang native dogs(6 months${\sim}$12 years old). The height, body lenght, and chest depth of Miryang native dogs were 43-55 cm(mean 49.5 cm), 45-60 cm(mean 54.3 cm), and 50-64 cm(mean 57.9 cm), respectively. Miryang native dog was medium sized. The head and eye type were reverse-triangle(100%), triangle (90.9%) and newborn moon(9.1%), respectively. Most of body color had white coat color(93.2%), light pink tongue color(100%), light black anal color(90,9%) and pink claw color(100%). The ear type showed erect ear(100%), and half-curled(56.8%), upward(34.1%), curled(9.1%) in tail type, respectively. Number of alleles observed at a single locus ranged from 2 (PEZ 21 and FHC 2010) to 14 (PEZ 13), with average number of alleles per locus of 6.13. The expected heterozygosities of 15 microsatellite loci were estimated based on gene frequencies. The highest expected heterozygosity, 0.863 was estimated in PEZ 13 locus and the lowest, 0.455 in PEZ 21 and FHC 2010 locus. And the mean expected heterozygosity of 15 microsatellite markers was calculated as 0.635. Polymorphic information content (PIC) values were ranged from 0.348 (PEZ 21 and FHC 2010) to 0.837 (PEZ 13), and the mean PIC value was calculated as 0.570. Of the 15 markers, PEZ 10, PEZ 13, PEZ 17 and FHC 2054 loci have relatively high PIC value (> 0.7) in Miryang native dog. In order to determine the efficieney of parentage control, exclusion probabilities (PE) were calculated for each allele. The highest PE 1 and PE 2 in PEZ 13 locus was caculated to 0.548 and 0.710, respectively. And the total exclusion power in PE 1 and PE 2 was calculated to 0.9895 and 0.9996, respectively. These results can give basic information for perservation and research in Miryang native dog, and phylogenetic relationships of the Korean native dog and Asian dog breeds.