• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2003년도 춘계학술대회 논문집
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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.

• 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.

• 한국식생활문화학회지
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• 제9권5호
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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.

• 한국식생활문화학회지
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• 제12권3호
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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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• 제52권6호
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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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• 제5권1호
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• pp.77-88
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• 1989

한국산 살모사속 (Agkistrodom) 2종의 유전적, 형태적 및 종간잡종 형성 유.무를 구명하기 위하여 남한의 7개 지역에서 147개체를 채집하여 전기영동 및 형태형질 분석을 실시한 결과는 다음과 같다. 1. 15개의 성소 및 단백질에서 19개의 유전자를 검출하여 유전적 변이를 조사한 바 5개 유전자(26.3%)는 종간 및 집단간에 전혀 차이가 없었고 나머지 14개의 유전자중 4개 유전자는 매우 높은 률의 유전적 변이를 나타내었다. 2. 각 집단의 유전적 변이정도를 산출한 결과 A. b. brevicaudus는 평균 A= 1.55, P=42.1%, HD=0.096 및 HG=0.1l5였고 A .ussuriensis는 A= 1.45, P=31.6%, HD=0.1l7 및 HG=0.122로서 타 파충류에 비하여 높은 유전적 변이를 나타냈으며 이는 이들 종의 집단이 크고 안정된 상태에 있다고 사료된다. 3. 형태적으로 2종의 중간형으로 여겨졌던 제주집단은 강릉집단의 A .ussuriensis와 동일종으로 확인되었으며 종간 잡종은 전혀 찾아볼 수 없었다. 4. 2종간의 유전적 근록치는 S=0.662로서 이들은 약 180만년전에 분화되었으리라 추산된다.

• 생명과학회지
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• 제16권4호
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• pp.626-631
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• 2006

밀양 토종개의 일반적인 특징을 구명할 수 있는 기초자료를 확보하고자 밀양 토종개 44두를 대상으로 형태학적 특징 및 microsatellite DNA형의 유전적 다양성의 출현빈도에 기초한 유전적인 특징을 조사한 결과 밀양 토종개의 체고는 43-55 cm(평균 49.5 cm)로서 수캐는 44-55 cm(평균 50.3 cm), 암캐는 43-52 cm(평균 48.1 cm)로 나타났고 체장은 45-60 cm(평균 54.3 cm)로서 수캐는 45-60 cm(평균 55.9 cm), 암캐는 45-57 cm(평균 52.6 cm)였다. 또한 가슴둘레는 수캐가 51-64 cm(평균 59.2 cm), 암캐는 50-62 cm(평균 56.3 cm)로 측정되었다. 머리의 형태는 정면에서 보았을 때 44두 모두에서 역삼각형 형태를 가지고 있었으며, 눈의 모양은 삼각형 형태가 40두(90.9%)였고 초승달 모양이 4두(9.1%)로 관찰되었다. 모색은 백색이 41두(93.2%), 황색이 3두(6.8%)로 나타나 두 색깔을 가지고 있었다. 혀와 발톱의 색깔은 전 두수에서 각각 연분홍색과 분홍색이 관찰되었고 항문의 색깔은 연한 흑색이 40두(90.9%), 연분홍색이 4두(9.1%)로 나타났다. 그리고 귀의 형태는 전 두수가삼각형의 곧게 서 있는 형태였으며, 꼬리의 형태는 반말린 꼬리가 25두(56.8%)로 가장 많았고 선꼬리(장대꼬리)가 15두(34.1%), 말린 꼬리가 4두(9.1%)로 나타났다. 15개의 marker로 분석한 microsatellite DNA 다형의 유전자 빈도에 기초하여 heterozygosity, PIC 그리고 PE를 분석한 결과 대립유전자의 수는 $2{\sim}14$개(평균 6.13개)로 검출되었으며 expected heterozygosity와 PIC는 각각 $0.455{\sim}0.863$ (평균 0.635), $0.348{\sim}\;0.837$(평균 0.570)으로 나타났고 PEZ 10, PEZ 13, PEZ 17, FHC 2054의 marker는 PIC 0.7이상으로 관찰되었다. PE 1은 $0.101{\sim}\;0.548$으로서 15개 marker를 조합시 0.9895, PE 2는 $0.174{\sim}\;0.710$으로서 전체 조합시 0.9996으로 나타났다.