• Asian-Australasian Journal of Animal Sciences
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• v.16 no.6
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• pp.867-872
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• 2003

This experiment was conducted to determine the optimum level of green tea by-product (GTB) in diets without antibiotics and to evaluate its effect on broiler performances. A total of 140 Ross broilers were kept in battery cages for a period of 6 weeks. Dietary treatments used in this experiment were antibiotic free group (basal diet as a control), antibiotic added group (basal+0.05% chlortetracycline), GTB 0.5% (basal+GTB 0.5%), GTB 1% (basal+GTB 1%) and GTB 2% (basal+GTB 2%). Antibiotic added group showed significantly higher body weight gain than other treatments (p<0.05). However, no significant differences were observed in feed intake and feed efficiency among treatments (p>0.05). The addition of green tea by-product to diets tended to decrease blood LDL cholesterol content compared to control group although there were no significant differences among treatments (p>0.05). Addition of green tea by-product increased docosahexaenoic acid (DHA) in blood plasma and tended to decrease cholesterol content in chicken meat, but a significant difference was not observed (p>0.05). The values of TBA in chicken meat decreased in groups fed diets with green tea-by product and antibiotics compared to control group (p<0.05). The crude protein content in chicken meat was decreased slightly in treatments with green tea by-product and antibiotics supplementation. The abdominal fat was increased in chickens fed with diets with green tea by-product compared to the control (p<0.05).

• Journal of Intelligence and Information Systems
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• v.12 no.2
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• pp.49-65
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• 2006

In this research, we are suggesting intelligent information system fur traveling which is focusing on product bundling and integration of information from various resources on ubiquitous computing environment. It is necessary for products structure to easily integrate according to customers' requirements because traveling product is integrated by various traveling resources like airline, hotel reservation, and so on. To guarantee of traveler's mobility in ubiquitous computing environment, we need product bundling and modification process to configure products and semantic web service which supports ontology based traveling information system to support immediate integrating of traveling information from various resources. In this research, we offer a product bundling and integration of information. It is based on the semantic web service, with several components (single products) to reconfigure a bundle of traveling products.

• Journal of the Korean Society of Costume
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• v.59 no.3
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• pp.145-156
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• 2009

This study proposes the product development through an organic link with multi-faceted analysis on the archetype of traditional costumes culture. In order to find ways to develop cultural products, Jogakbo was selected, and the research result is as following. 1. Analysis on the types of Jogakbo products sold in the market shows that there are not only living, stationary, and fashion items, but also DIY packages. In terms of materials used, most of these Jogakbo products were made of fabric or mixture of different materials. These products displayed similar tendency by reflecting formative characteristics of Jogakbo. 2. This study analyzed the color, surface composition, material, manufacturing, and usage of Jogakbo. The rotor of Jogakbo is mostly composed of mono tone colors or Obangsac(five-element colors). The mono tone colors carries environmentally friendly meaning as it is using the natural color and Obangsac means harmony. Moreover, the surface composition of Jogakbo represents the expansion through connection and its material is also meaningful in that it is recycling. Manufacturing of Jogakbo has educational significance, fortune-wishing characteristics, decorative function, it also gives a gratification of handcraft. The usage of Jogakbo is a multi-(unctional article whose form is determined by an item that is held inside it. 3. Through the analysis on Jogakbo, this study presents the baby wear in relation to the ere-friendliness of colors, brooch sets using the surface composition, dresses using recycling fabric, children's educational instruments with educational significance, as well as multi-functional packages in regards to usage of Jogakbo.

• Journal of Korean Society on Water Environment
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• v.23 no.6
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• pp.961-965
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• 2007

In this study, degradation of carbohydrates and composition of fermentative products were investigated in semi-continuous acid fermenter varying hydraulic retention time (HRT). Rice soup was used as a sole substrate for the acid fermentation. Solubilization efficiency of the substrate was higher than 70% for all HRT, however the gas conversion was ignorable implying that most of organic contents in the influent remained in the form of volatile fatty acids (VFAs) and ethanol after acid fermentation. The VFAs were the predominant product and the VFAs conversion increased as the HRT decreased. The VFAs conversion reached the maximum value at 12 hr HRT accounting for 70% of the influent COD. Similar to VFAs, ethanol conversion was increased with the decrease of HRT and the maximum ethanol conversion efficiency was 8% at the HRT of 12 hr. Composition of VFAs was markedly dependent on HRT. As HRT increased, the composition of acetic acid was increased as a product of acetogenesis from butyrate, valerate and ethanol. This study demonstrated that HRT affected acid fermentation of a carbohydrate containing organic wastes producing VFAs and ethanol which could be effectively used to compensate the lack of carbon in wastewater for biological nutrient removal.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.18-28
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• 2017

Pastirma is a dry-cured meat product, produced from whole beef or water buffalo muscles. This study was carried out to investigate the effect of production stages (raw meat, after curing, after $2^{nd}$ drying and pastirma) on the total lipid, neutral lipid, phospholipid and fatty acid composition of phospholipid fraction of pastirma produced from beef M. Longissimus dorsi muscles. The pH and colour ($L^*$, $a^*$ and $b^*$) analyses were also performed in raw meat and pastirma. It was found that pastirma production stages had significant effects (p<0.01) on the total amounts of lipid, neutral lipid and phospholipid, and the highest amounts of lipid, neutral lipid and phospholipid were detected in pastirma. In pastirma, neutral lipid ratio was determined as $79.33{\pm}2.06%$ and phospholipid ratio as $20.67{\pm}2.06%$. Phospholipids was proportionately lower in pastirma than raw meat. Pastirma production stages affected pentadecanoic acid (15:1) (p<0.01), linoleic acid (18:2n-6) (p<0.05), ${\gamma}-linoleic$ acid (18:3n-6) (p<0.05), erucic acid (22:1n-9) (p<0.05), docosapentaenoic acid (22:5n-6) (p<0.05), total unsaturated fatty acid (${\Sigma}USFA$) (p<0.05) and total saturated fatty acid (${\Sigma}SFA$) (p<0.05) ratios of phospholipid fraction and also the moisture content (p<0.01). Pastirma process also affected pH and colour ($L^*$, $a^*$ and $b^*$) values (p<0.01), and these values were higher in pastirma than raw meat.

• Journal of the Korean Applied Science and Technology
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• v.19 no.3
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• pp.198-205
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• 2002

Isothermal pyrolysis of high density polyethylene(HDPE), polypropylene(PP) and polystyrene(PS) was performed at $450^{\circ}C$, respectively. The effect of pyrolysis time on yield and product composition was investigated. Conversion and liquid yield obtained during HDPE pyrolysis continuously increased with time up to 80minutes, but those of PP and PS did not largely change after 35minutes. Each liquid product formed during the pyrolysis was classified into gasoline, kerosene, light oil and wax according to the distillation temperature based on the petroleum product quality standard of Korea Petroleum Quality Inspection Institute. The major liquid product of HDPE pyrolysis was light oiH34 wt.% based on the amount of HDPE treated) and the amounts of the other liquid ingredients(gasoline, kerosene and wax) were almost the same. On the other hand, the pyrolysis of PP produced 27 wt.% gasoline, 22 wt.% kerosene, 24 wt.% light oil and 13wt.% wax, and the pyrolysis of PS produced 56 wt.% gasoline, 12 wt.% kerosene, 9 wt.% light oil and 13 wt.% wax.

• Journal of the Korea Fashion and Costume Design Association
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• v.9 no.1
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• pp.89-101
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• 2007

Young casual brands today is beset with perplexing difficulties, as consumer tastes become more sophisticated. Consumers request the type of product they want and how they want it differenciated from existing product. This study research that young casual brands seek to react to consumer who wants special and different fashion items, have a look for definite concept and target. Also In modem digital environment, Young Casual brands needs a quick and comprehensive action against a change of scene. So This study propose resort wear design with the use of computer graphics to applicate on young casual brands as developing various and effective design method, target on girlish young casual with unique indiviuality of lovely sensitivity. The result of this research as follows. First, young casual brands will have to seek ways to differentiate as brand identity, value of product, satisfaction for consumer's culture and lifestyle. Second, As a result of the adaptation of ethnic fashion, 8 resort wears designed development of girlish young casual wear using computer graphics. Third, computer graphics could contribute to the rapid composition of diverse, new and differenciated design research on it.

• Journal of Korea Trade
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• v.26 no.6
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• pp.83-95
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• 2022

Purpose - With the recent spread of COVID-19, U.S. consumers' consumption pattern is changing towards purchasing large-capacity products, as they stay at home longer. Thus, the current research investigates the effects of box shape and component diversity for large-sized products on product evaluation in logistic business. Moreover, this research examines that information-processing fluency mediates the moderating effects of box shape and product components on target evaluations to confirm psychological mechanism for generating this effect. Design/methodology - In order to examine the hypotheses, the current research conducts two online experiments. The 184 participants (Study 1), and 205 participants (Study 2) of U.S. nationality were recruited through Amazon Mechanical Turk. This research analyzes the data by using SPSS 25 and PROCESS macro 4.0. Findings - Study 1 demonstrates that when the height of a box is greater than its width, products with single components promote positive target evaluations, while when the width of box is greater than its height, products with a variety of components lead to positive target evaluations. Study 2 shows that the same results are replicated in other product categories and with different box shape ratios. Moreover, Study 2 also finds that the ease of information processing mediates the interaction effects of box shape and component diversity on U.S. consumers' target evaluations. Originality/value - The current research has originality in that it investigates the effect of box shape and product composition diversity on U.S. consumer product evaluation from the perspective of information-processing theory Moreover, this research has practical implications for global traders who prepare for entering the U.S. market.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.3
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• pp.433-438
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• 2005

This investigation was undertaken in order to elicit the relationship between the extent of ultrafiltration processing of whey and its effect on composition and yield of resultant whey protein concentrate (WPC). Cheddar cheese whey was fractionated through ultrafiltration to an extent of 70, 80, 90, 95, 97.5% and 97.5% volume reduction followed by I stage and II stage diafiltration. After each level of ultrafiltration, the composition of WPC was monitored. Similarly, the initial whey was adjusted to 3.0, 6.2 and 7.0 pH levels and ultrafiltration was carried out to elicit the effect of pH of ultrafiltration on the composition. Further, initial whey was adjusted to different levels of whey protein content ranging from 0.5 to 1.0 per cent and subjected to ultrafiltration to different levels. The various range of retentate obtained were further condensed and spray dried in order to assess the yield of WPC per unit volume of whey used and the quantity of whey required to produce unit weight of product. With the progress of ultrafiltration, there was a progressive increase in protein content and decrease in lactose and ash content. The regression study led to good relationships with $R^2$ values of more than 0.95 between the extents of permeate removed and the resultant changes in composition of each of the constituents. Whey processed at pH 3.0 had significantly a very low ash content and high protein content as compared to processing at 6.2 and 7.0. The yield of WPC per unit volume of whey varied significantly with the initial protein content. Higher initial protein content led to higher yield of all ranges of WPC and the quantity of whey required per unit weight of spray dried WPC significantly reduced. Regression equations establishing the relationship between initial protein content of whey and the yield of various types of WPC have been derived with very high $R^2$ values of 0.99. This study revealed that, the yield and composition of whey can be monitored strictly by controlling the processing parameters and WPC can be produced depending on the food formulation requirement.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.12
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• pp.1737-1741
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• 2006

The aim of this study was to provide basic information to allow improved nutritional management for velvet production by investigating the effects of dietary protein levels on dry matter intake and production and chemical composition of velvet antler in spotted deer (Cervus nippon). Twenty-four spotted deer stags were assigned to 4 unreplicated groups, Control (15% CP in diet, higher dry matter), CP10 (10% CP), CP15 (15% CP) and CP20 (20% CP). The velvet antlers were harvested from each stag on the 55th day after casting of the buttons from the previous set, measured for their size and weight, and the chemical composition of each antler was determined in three sections (top, middle, and base). Dry matter (DMI) and crude protein (CPI) intake were highest (p<0.05) for the Control and increased progressively (p<0.05) with increasing dietary protein level. Although not significant, mean length and girth of the main antler beam tended to be larger in either left or right beam with increasing protein level in the diet, longest in CP20 and shortest in CP10. Velvet antler production was lowest in CP10 and highest in CP20, which differed significantly (p<0.05). Only negligible differences were found between groups in chemical composition. It is concluded that dietary protein clearly influenced dry matter intake and velvet antler production, whereas there was comparatively little effect of dietary protein on chemical composition of antler in spotted deer.