• Korean Journal of Poultry Science
• /
• v.48 no.4
• /
• pp.227-238
• /
• 2021

This study investigates the effect of perch type and height on the growth performance, footpad dermatitis (FPD), blood parameters, behavioral characteristics, and meat quality of broilers. A total of 912 one-day-old male Ross 308 broilers (48.23±0.264 g) were subjected to a three x two factorial design of three types of perch (wood, steel, plastic) and two levels of perch height (10→30 cm change, 10 cm fixed) over a five-week experiment. Growth performance, perch availability, litter quality, FPD incidence, serum biochemical parameters, and meat quality of the broilers were evaluated. There were no significant differences in the body weight, feed conversion ratio, and biochemical parameters (except for aspartate aminotransferase), pH, color, and water holding capacity. The incidence of FPD was significantly higher in the plastic perch group than in the wood and steel perch groups (P<0.05) at five weeks of age. Perch use was high in the order of wood, steel, and plastic groups in the daytime and nighttime at one, three, and five weeks of age (P<0.05). Perch use was higher in the 10 cm fixed group than the 10→30 cm group (P<0.05). The shear force of the breast significantly increased in the order of wood, steel, and plastic groups (P<0.05). In conclusion, the group with a fixed perch height of 10 cm had high perch usage. Additionally, the use of wooden perches was higher than that of other materials, and it lowered the incidence of FPD in broilers.

• Korean Journal of Agricultural Science
• /
• v.41 no.4
• /
• pp.415-424
• /
• 2014

This study was carried out to determine the effect of storage condition, such as temperature or relative humidity (RH) in home-style refrigerator, on the change of quality traits and storage characteristics of Hanwoo M. longissimus to find out the condition for prolongation of shelf-life with maintaining the meat quality for consumers. Samples were sliced in $1{\pm}0.2cm$ thickness, and packed in foamed polystyrene tray with linear low-density polyethylene (LLD-PE) film to simulate the pre-packed Hanwoo loin sold in retail market, then stored in home-style refrigerator ($5^{\circ}C$/17% RH, Control), and chambers of $5^{\circ}C$/55% RH (T1), $5^{\circ}C$/85% RH (T2), and $-1^{\circ}C$/99% RH (T3), respectively. Quality traits (color, pH, water holding capacity, shear force and grilling loss) and storage characteristics (thiobarbituric acid reactive substances, volatile basic nitrogen and total microbes) were measured at 1, 4, 7, 14 and 21 days after storage. Lightness of Hanwoo loin stored in T1, T2 and T3 were higher than that of control until 14 days of storage, however at the end of storage (21 days) control showed significantly higher than other treatments (p<0.05). Redness and Yellowness of Hanwoo loin samples stored in T1 and T3 were significantly higher than others during all storage period (p<0.05). The water holding capacity (WHC) of control was significantly higher than others until 14 days of storage (p<0.05), however, Hanwoo loin stored in T2 was the highest ($63.64{\pm}7.62kg/cm^2$) at 21 days of storage. Hanwoo loin stored in T1 showed significantly lower shear force than others during all storage period (p<0.05). There was no consistent tendency in pH and grilling loss during storage in all treatments. Hanwoo loin stored in T1 showed lower TBARS value than others during storage period, however there was a rapid increase to $0.34{\pm}0.27mg$ malonaldehyde/kg meat at 21 days of storage. And, all the treated samples (from T1 to T3) showed significantly lower VBN values at 21 days of storage (p<0.05). The population of total aerobic microbes were significantly increased in all treatments as storage period increasing, and the population of T3 ($2.28{\pm}0.57logCFU/g$) was the lowest at 21 days of storage (p<0.05). From those results, it could be predicted the better storage condition to maintain the meat quality and prolong the shelf-life of Hanwoo loin by lowering the temperature and adjusting the humidity about 55%.

• Journal of Sasang Constitutional Medicine
• /
• v.12 no.1
• /
• pp.120-135
• /
• 2000

Objective ; The purpose of this study is to find out the constitutional symptomatic pattern of Soyangin and Taeumin through investigation of difference between two groups in stroke. Method ; 70 inpatients(Soyangin 31, Taeumin 39) in stroke, admitted into Kyung-Hee Oriental Hospital from 1. July. 1999 to 20. Sept. 1999, were investigated through questionnare which consists of 16 parts 155 questions, and the problems which have significant difference between Soyangin and Taeumin group were analyzed statistically. Result 1. The analysis of general characteristic difference between Soyangin and Taeumin group (1) The number of Soyangin patients is 31, Taeumin 39 and the number of Male patients 43, Female 27. (2) The mean weight of Taeumin group is heavier than that of Soyangin group and the degree of obesity of Taeumin group higher. (3) The number of patients who have smoking history is more at Soyangin group. (4) In neurological problem, dizziness is more complained of in Soyangin group. 2. The analysis about the result of Questionnare (1) In problems related with 'Sleeping', the time of going to bed and getting up and the duration of sleeping are more irregular in Taeumin group. (2) In problems related with 'Defecation', the shape of stool is more variable in Taeumin group. (3) In problems related with 'Urination', Soyangin group have more complaint. (4) In problems related with 'The condition of digestion', Taeumin group have a good appetite and more compalint in lower abdominal region, but on the contrary Soyangin group lose appetite and have more complaint in upper abdominal region. (5) In problems related with 'Head and Face', Soyangin group have more complaint. (6) In problems related with 'Eye, Ear and Nose', Soyangin group have more complaint at eye and ear. (7) In promlems related with 'Chest region', Soyangin group easily feel choked up and Taeumin group heart throbs. (8) In problems related with 'Skin', Taeumin group easily feel change of color tone at skin and Soyangin group dry.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.11
• /
• pp.1472-1478
• /
• 2008

Four kinds of wild grape Yakju were fermented with wild grape and cereal such as rice, glutinous rice, barley or millet, and their quality characteristics were investigated. Reducing sugar, total sugar, and activities of $\alpha$- and $\beta$-amylase decreased until 2nd day, increased on 3rd day, and gradually decreased after 5 days of fermentation. Reducing sugar content was in the order of glutinous rice> barley> rice> millet group, and this was consistent with the result of $\beta$-amylase activity. Total sugar content was in the order of glutinous rice> rice> barley> millet group, and it was consistent with starch content of each cereal. Alcohol content decreased after 2 days, then glutinous rice group gradually increased from 3 days whereas other groups showed no difference from 5 days of fermentation. pH decreased until 2 days of fermentation, slightly increased and then showed almost no change after 5 days of fermentation. Total acid increased until 2 days, then decreased on 3rd day of fermentation, and gradually increased in the order of barley> millet> rice> glutinous rice group. L value was the highest in the initial day of fermentation, however it decreased with fermentation time. While a value was also the highest in the initial day of fermentation, it gradually decreased after slightly increasing in 3 days of fermentation. In contrast, b value was the lowest in the initial day of fermentation. It greatly increased until 3 days, then decreased on 5th day of fermentation and gradually increased again. Groups of rice and glutinous rice had more brown color than those of barley and millet. In the sensory evaluation, wild grape Yakju using rice was the most preferred in taste, flavor, and overall preference.

• Korean Journal of Environmental Agriculture
• /
• v.31 no.4
• /
• pp.313-317
• /
• 2012

BACKGROUND: Citrus is usually propagated by grafting onto a rootstock. In Korea, As trifoliate orange (Poncirus trifoliata) has dwarf and strong cold hardness, it is widely used as the rootstock of satsuma mandarin. Because 'Shiranuhi' ((Citrus unshiu ${\times}$ C. sinensis) ${\times}$ C. reticulata), a kind of citrus, also, generally is grafted onto a trifoliate orange, most of farmer has been recognized that 'Shiranuhi' root is naturally trifoliate orange. Meanwhile, reduction of flowering in 'Shiranuhi' orchard has been issued among the farmers and researchers over past few years and they guessed it was occurred by severe prune, oversupply of fertilization, overfruiting and temperature of growth period. However, a few researchers strongly assumed that it would be caused by scion rooting of 'Shiranuhi'. So, this study was carried out to identify the existence of scion rooting in 'Shiranuhi' tree in Korea. METHODS AND RESULTS: To identify the existence of scion rooting in 'Shiranuhi' tree, we randomly selected six 'Shiranuhi'orchards and we surveyed three to four trees, which flowering was not enough, from six 'Shiranuhi' orchards respectively. We took the root samples of 'Shiranuhi' mandarin, and then separated the two group which were non-scion rooting (Trifoliate orange), and scion rooting ('Shiranuhi' mandarin). To identity the scion rooting, we used primer set of three types which were a F2/R15, F4/R15 and F5/R15 primer set. As a result, when we conducted the DNA analysis, fourteen tree in less bloomed twenty tree was proved as tree with the scion rooting of 'Shiranuhi' mandarin. CONCLUSION(S): Scion roots of 'Shiranuhi'mandarin were usually observed in a deeply planted tree, and xylem of 'Shiranuhi' root indicated more white color than a case of trifoliata orange. 'Shiranuhi' tree by scion rooting was more vigorous but less flowering than trees grafted onto trifoliata orange. When we used F2/R15, F4/R15 and F5/R15 primer set for discriminance of 'Shiranuhi'mandarin root and trifoliate root, we identified the existence of scion rooting in 'Shiranuhi', From our results, it is suggested that the influence of scion root should be reviewed in 'Shiranuhi'orchards.

• Journal of Digital Convergence
• /
• v.10 no.10
• /
• pp.483-490
• /
• 2012

In parallel with advancement of the industrial society and accompanied quality-of-life improvement, jewelry is now rather viewed as one of common accessories used in daily life, than as a luxurious item as treated before change of perception about it in the past, attracting thus gradually multiplying demand for it. Thanks to rapid spread of multi media like the Internet, an increasing number of people have come to develop great liking for exceptional design and unique format of jewelry products. Following drain of their reserves, natural gems are unlikely to meet the demand for them fully in the future. As a consequence, it seems essential to rely on synthetic, artificial, imitation jewelry or organic substances and quasi-mineral in amorphous structure for substitute jewelry. Since synthetic jewelry has such a great potential as substitute jewelry, it is expected to maximize added value to jewelry if and when accompanied with development of creative design and upgrading of processing technology for jewelry, in addition to various types of synthetic jewelry and glass that have been already put in use as substitute substances. Synthetic jewelry is thus believed to be able to greatly contribute to progress of the jewelry industry. In many countries of the world, jewelry and gem industry has been regarded as one of promising sectors vital in enriching the national wealth. In this context, the Korean Ministry of Finance and Economy announced in July 2007 "an activating policy for the jewelry and gem industry, declaring to cultivate and grow it to be new engine for the nation's growth". The present paper thus aims to conduct a study exclusively on cutting design of synthetic jewelry as a part of measures to activate the jewelry industry in Korea. Efforts are made to develop designs for jewelry that are unique and different from the conventional stereotyped form of polishing and are added with color, pattern and fashionable cutting. Priority is given in this regard to designing jewelry that may attract general public and may be shared by public beyond the limit of conventional design for jewelry and producing products that stand in contrast with other products. By upgrading the quality of jewelry design, competitiveness of the jewelry industry may be ensured and the creative area of jewelry design may be expanded by far.

• Journal of Korean Society of Forest Science
• /
• v.107 no.1
• /
• pp.71-80
• /
• 2018

The effect of $SO_2$ treated pads (Sodium metabisulphate 0, 0.5, 1.0, 2.0 g/kg) on the quality of dried persimmons and dried persimmons slices were investigated. The $SO_2$ treated pads did not affect to weight, moisture loss rate, and soluble solid contents of dried persimmons and dried persimmons slices. The color change (${\Delta}E$) of dried persimmons and dried persimmons slices after storage for 8 weeks were the highest (value=6.0, 6.2) in control, whereas that was the lowest (value=4.8, 4.7) under $SO_2$ pad 2.0 g/kg condition, respectively. When we measured the browning degree of dried persimmons, they showed O.D. 0.65, 0.57, 0.29, and 0.18 in serial dilution treated pads with $SO_2$ pad 0, 0.5, 1.0, and 2.0 g/kg. The browning degree data from aforementioned dried persimmons after 8 weeks was similar to that from dried persimmons slices. The decay rate of dried persimmons and dried persimmons slices after storage for 8 weeks were the highest (value=33.3%, 36.7%) in control, whereas that was the lowest (value=3.3%, 6.7%) under $SO_2$ pad 2.0 g/kg condition, respectively. The concentration of residual $SO_2$ in dried persimmons and dried persimmons slices were detected within a safe range of 15.3~30.0 ppm. Therefore, the shelf-life of dried persimmons and dried persimmons slices were lengthened in $SO_2$ treated pads (especially in $SO_2$ pad 2.0 g/kg) for inhibiting of browning and decay.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.3
• /
• pp.335-342
• /
• 2011

The purpose of this study was to investigate the effects of mugwort powder on the quality characteristics and antioxidant activity of Maejakgwa. Maejakgwa were prepared with mugwort powder at levels 0%, 1%, 3% and 5% ($60{\pm}1^{\circ}C$, 14 days). The lightness, redness, and yellowness values of Maejakgwa significantly reduced depending on mugwort powder. The hardness of Maejakgwa was decreased with the increase of storage period and increased with the increase of mugwort powder. In the sensory evaluations, the Maejakgwa prepared with 3% added mugwort powder received higher acceptance scores for the properties of color, taste, hardness, crispiness, adhesiveness and overall acceptability. As the mugwort powder content increased, acid value and peroxide value were decreased. With the increase of storage period, acid value and peroxide value of all sample increased but growth rate of these values decreased with the addition of the mugwort powder. DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity was improved significantly via the addition of mugwort powder and decreased as storage period increased. During storage period, Maejakgwa with mugwort powder showed a stronger antimicrobial effect in yeasts and molds than in total aerobic bacteria. Coliform bacteria were not detected in all samples. Also the antimicrobial activity was increased with the addition of the mugwort powder and decreased as storage period increased. The results show that addition of the mugwort powder to foods with fat such as Maejakgwa would be a useful way to enhance the antioxidant quality, sensory characteristics and shelf life.

• Journal of Haehwa Medicine
• /
• v.9 no.1
• /
• pp.547-594
• /
• 2000

I. Introduction The essence of Oriental medicine consists of ancient books, experienced doctors and succeeded skills of common society. Many famous doctors studied medical science by their fathers or teachers. So the history of medical science is long. $\ll$DangDaeMyeongIImJeungJeongHwa(當代名醫臨證精華)$\gg$ written by SaWoogWang(史宇廣) and DanSeoGeon(單書健) has many medical experience of famous doctors. So it has important historical value. Bi(痺) means blocking. BiJeung is one kind of symptoms making muscles, bones and jonts feel pain, numbness or edema. For example it can be gout or SLE etc. So I studied ${\ll}BiJeungJuJip{\gg}$. II. Final Decision Following decisions of Chinese doctors of 20th century are as follows ; 1. JuYangChun(朱良春) emphasized on IkSinJangDok(益腎壯督) to treat BiJeong. And he devided WanBi(頑痺) as PungHanSeup(風寒濕), DamEo(痰瘀), YeolDok(熱毒), SinHeo(腎虛). He used insects for medicine. 2. ChoSuDoek(焦樹德) introduced past prescription. He used ChiBiTang(治痺湯) to treat HaengBi(行痺), TongBi(痛痺), ChakBi(着痺). He insisted that Han(寒; coldness) and Seup(濕; dampness) be Eum(陰) and Pung(風; wind) can change his character to be Eum. After all BiJeung is usually EumJeung. So he used GaeJi(桂枝) and BuJa(附子). By the way he used ChungYeolSanBiTang(淸熱散痺湯) for YeolBi, BoSinGeoHanChiWangTang SaBok(王士福) emphasized on the importance of medicine. He introduced many treatments like CheongYeol(情熱) for YeolBi and YiO(二烏) for HanBi. And he divided BiJeung period for three steps. At 1st step, we must use GeoSa(祛邪), at 2nd step, we must use BuJeong(扶正) and at 3rd step, we must use BoHyeol(補血), he insisted. And he introduced many herbs to treat BiJeung. 4. JeongGwangJeok(丁光迪) said that GaeJi(桂枝), MaHwang(麻黃), OYak(烏蘖) and BuJa(附子) are very important for TongRak(通絡). And pain usually results from Han(寒), so he liked to use hot-character herbs. 5. MaGi(馬志) insisted that BiJeung usually result from ChilJeong(七情). And he liked to use insects for treatment of BiJeung. 6. WeolSeokMu(越錫武) introduced 8 kinds of treatments and divided BiJeung period. Also he divided BeJeung for PungBi(風痺), HanBi(寒痺) and SeupBi(濕痺). 7. SeoGeaHam(徐季含) observed many patients and concluded that 86.7% of BiJeung is HeuJeung(虛症). 8. YuJiMyeong(劉志明) said that YeolBi is important and CheongYeol is also important. So he emphasized on DangGyuiJeomTongTang(當歸拈痛湯) and SeonBiTang(宣痺湯). 9. WangLiChu(汪履秋) studied cause of WanBi. Internal cause is GiHyeolHeo(氣血虛) and GanSinHeo(肝腎虛) and external cause is SaGi(邪氣) he insisted. 10. WangSaSang(王士相) said that YeolBi can be SeupYeolBi or EumHeuYeolBi(陰虛熱痺) and HanSeupBi(寒濕痺) is rare. He use WooBangJaSan(牛蒡子散) and BangPungHwan(防風丸) for SeupYeolBi, DangGyuiSaYeokTang(當歸四逆湯) for HanSeupBi. 11. JinTaekGang(陳澤江) treated YeolBi with BaekHoGaGyeJiTang(自虎加桂枝湯) and SaMyoSan(四妙散). If they don't have effect, he tried to cure BiJeung step by step. And he used e term of GeunBi(筋痺) and BangGiMogwaEIInTang(防己木瓜薏苡仁湯) was good for GeunBi. 12. MaSeoJeong(麻瑞亭) said that PungSeupYeokJeul(風濕歷節) is BiJeung and it is related to GanBinSin(肝脾腎; liver, Spleen, Kindey). And he emphasized on balance WiGi(衛氣) and YoungHeul(營血). 13. SaJeJu(史濟桂) said that GeunGolBi(筋骨痺) is similar to arthritis and sometimes called ChakBi. And SinBi(腎痺) is terminal stage of ChakBi, he said. He also used insects for treatment. 14. JeongJeNam(丁濟南) tried to cure SLE and used GyeJi, CheonCho(川椒), SinGeunCho(伸筋草), SunRyeongBi(仙靈脾), HyconSam(玄蔘) and GamCho(甘草). 15. JinGYungHwa(陳景和) emphasized on diagnosis of tongue. If the color of tongue is blue, it usually has EoHyeol(瘀血), for example. And he also used insects. 16. JuSongI(朱松毅) tried to devide YeolBi with OnByeong(溫病), Wi(衛), Gi(氣) and Hyeol(血). 17. RuDaBong(蔞多峰) said that JyeongHeo(正虛), OiSa(外邪) and EoHyeol are closely related. And he explained BiJeung by deviding the body into the part, for example head, neck, shoulder, waist, upper limb and lower limb. 18. YuMuBo(劉茂甫) defined PungHanSyubBi as chronic stage and YeolBi as acute stage.

• Korean Journal of Soil Science and Fertilizer
• /
• v.42 no.5
• /
• pp.385-392
• /
• 2009

This study was conducted to reclassify Namweon series, black volcanic ash soils, in Jeju Island based on the second edition of Soil Taxonomy : A Basic System of Soil Classification for Making and Interpreting Soil Surveys. Morphological properties of typifying pedon of Namweon series were investigated and physicochemical properties were analyzed according to Soil Survey Laboratory Methods Manual. The typifying pedon of Namweon series has black (10YR 2/1) silt loam Ap horizon (0~11 cm) and black (10YR 2/1) silt loam BA horizon (11~72 cm). Bw horizon (72~100 cm) is very dark brown (10YR 2/2) silt loam. That occurs on lava plain derived from volcanic ash materials. The typifying pedon contains 5.2~6.4% oxalate extractable (Al + 1/2 Fe), over 85% phosphate retention, and lower bulk density than $0.90Mg\;m^{-3}$. Ap, BA, and Bw horizons of the pedon have andic soil properties. That can be classified as Andisol. The typifying pedon has an udic soil moisture regime and has a 1,500 kPa water retention of 15% or more on air-dried samples throughout all horizons, and can be classified as Udand. Ap and BA horizons (0~72 cm) have a color value, moist, and chroma of 2 or less, melanic index of 1.70 or less, and 6% or more organic carbon. That meets the requirements of melanic epipedon. That keys out as Melanudand. That has more than 6.0% organic carbon and the colors of mollic epipedon throughout a layer 50 cm or more thick within 60 cm of the mineral soil surface.. Thus, that keys out as Pachic Melanudand. The pedon has a fine-earth fraction that has a water content at 1,500 kPa tension of 12% or more on air-dried samples and has less than 35% (by volume) rock fragments. Thus, the substitute for particle-size class is medial. That has a sum of 8 times the Si (percnt by weight extracted by acid oxalate) plus 2 times the Fe (percnt by weight extracted by acid oxalate) of 5 or more, and 2 times the Fe is more than 8 times the Si. Thus, the mineralogy class is ferrihydritic. Namweon series can be classified as medial, ferrihydritic, thermic family of Pachic Melanudands, not as ashy, thermic family of Typic Melanudands.