• Asian-Australasian Journal of Animal Sciences
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• v.21 no.3
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• pp.426-433
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• 2008

Heat stress is major welfare problem in the poultry industry. Huge economic losses occur every year because of mortality and decreased production due to high environmental temperatures. This experiment was conducted to determine the effects of level of inclusion of ascorbic acid supplementation to the diet on performance, carcass composition and bone characteristics of male turkeys during high summer temperature. A total of 120 day-old turkey chicks were wing banded at hatch and randomly distributed into 3 treatment groups. Three diets were formulated to provide a similar nutrient profile with the exception of using three graded levels of ascorbic acid, namely 0, 150 and 300 mg/kg of the diet. The experimental diets were used from 0 to 18 weeks of age. Body weights, feed intake and feed conversion ratio, slaughter weight, carcass yield, portions, composition and thigh and breast pigmentation of the turkeys were not affected by ascorbic acid (p>0.05). Also, shank and tibia bone characteristics were not affected by ascorbic acid (p>0.05).

• Journal of the Optical Society of Korea
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• v.14 no.4
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• pp.444-450
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• 2010

The traditional approach to inverting aerosol extinction makes use of the assumption of a constant LIDAR ratio in the entire Mie-LIDAR signal profile using the Fernald method. For the large uncertainty in the cloud optical depth caused by the assumed constant LIDAR ratio, an not negligible error of the retrieved aerosol extinction below the cloud will be caused in the backward integration of the Fernald method. A new algorithm to determine aerosol extinction below a cirrus cloud from Mie-LIDAR signals, based on a new cloud boundary detection method and a Mie-LIDAR signal modification method, combined with the backward integration of the Fernald method is developed. The result shows that the cloud boundary detection method is reliable, and the aerosol extinction below the cirrus cloud found by inverting from the modified signal is more efficacious than the one from the measured signal including the cloud-layer. The error due to modification is less than 10% taken in our present example.

• Mass Spectrometry Letters
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• v.5 no.4
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• pp.115-119
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• 2014

The Brazil nut (Bertholletia excelsa - Lecythidaceae) is considered a product with high economic value, being a food widely appreciated for its nutritional qualities. Although previous studies have reported the biochemical composition of Brazil nut oil, the knowledge regarding the phospholipid composition exhibits a disagreement: the composition of fatty acids present in the structures of phospholipids is reported as being different from the composition of the free fatty acids present in the oil. In this work, solid phase extraction (SPE) was employed to provide a fast extraction of the phospholipids from Brazil nuts, in order to compare the phospholipid profile of the in nature nuts and their fatty acids precursor present in the oil. The major phospholipids were characterized by mass spectrometry approach. Their fragmentation pattern through direct infusion electrospray ionization ion-trap tandem mass spectrometry ($ESI-IT-MS^2$) proved to be useful to unequivocal characterization of these substances. High resolution (HR) experiments through ESI using a quadruple time of flight mass spectrometry (QTOF) system were performed to reinforce the identifications.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.3
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• pp.431-437
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• 2006

This work was undertaken to study the effect of dietary fat source on the fatty acid profile of pork, and to evaluate the effect of inclusion of vitamin E in pig diets on lipid oxidation of pork tissue and processed pork products. Fifty-six pigs were allocated to four treatments, that included two dietary fat sources and two levels of vitamin E inclusion. Dietary fat was derived from either tallow, a source of saturated fatty acids (SFA), or from a mixture of soybean and linseed oils, which contain polyunsaturated fatty acids (PUFA). Vitamin E was included at either 0% or 0.011% of the diet. Growth and carcass characteristics were not affected by the dietary treatments. Dietary fat source affected the fatty acid profile of the longissimus muscle and subcutaneous fat tissue, with the PUFA diet resulting in significantly more polyunsaturated fatty acids in the tissues, and more favourable ratios of SFA to PUFA and C18:2 to C18:3 in terms of human health considerations. Lipid oxidation was significantly greater in tissues and processed products from PUFA-fed pigs. Inclusion of vitamin E in the diets, however, reduced the extent of lipid oxidation in the meat and meat products. Dietary manipulation of the fatty acid profile of pigs is an effective means of altering the fat composition of pork in order to provide human consumers with a healthy product. Vitamin E is effective as an antioxidant agent, particularly where processed products are concerned.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.365-373
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• 2013

This study is performed to investigate the quality characteristics of sulgidduk added with cheonnyuncho fruit powder. Sulgidduk was prepared with freeze-dried cheonnyuncho, rice flour, sugar syrup and salt. The sulgidduk was made with various amounts (0, 3, 6, 9, 12%) of added cheonnyuncho fruit powder. The proximate composition, pH, Hunter's color value, texture profile analysis, sensory characteristics and SEM of cheonnyuncho sulgidduk were being examined. The addition of cheonnyuncho fruit powder has a tendency to decrease the moisture contents of sulgidduk while the crude ash, crude lipid and crude protein increased. The pH of sulgidduk decreased when the amounts of cheonnyuncho fruit powder increased. As the amount of cheonnyuncho fruit powder increased, the lightness (L) decreased, while the redness (a) and yellowness (b) increased. In texture profile analysis, the hardness decreased with increasing cheonnyuncho fruit powder contents, whereas cohesiveness, springiness, gumminess and brittleness increased. The results of sensory evaluation showed that the sulgidduk with 3%, 6% of cheonnyuncho fruit powder got the highest scores on the color, taste, springiness and acceptability. The air cells of sulgidduk observed by SEM were big and uniform with the amount of cheonnyuncho fruit powder increased. In conclusion, these results show that the quality and preference increased when 3%, 6% of cheonnyuncho fruit powder was added to the sulgidduk.

• Journal of Physiology & Pathology in Korean Medicine
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• v.18 no.5
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• pp.1437-1442
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• 2004

In this study, lotus root(Nelumbo nucifera G.) and omija(Schizandrae fructus), which have been used in oriental medicine and folks remedy, were examined to apply to functional foods. We prepared yanggaeng with lotus root, sugar, oligosaccharide, agar, omija extract solution and analyzed the nutritional composition(moisture, protein, fat, ash, crude fiber, carbohydrate, free sugar and minerals). Also we investigated texture profile and evaluated sensory characteristics of developed yanggaengs and 8 commercial ones. Potassium and crude fiber contents of yanggaeng with lotus root were higher than the commercial yanggaengs. Cohesiveness, springiness and gumminess of lotus root yanggaeng were the same levels of commercial yanggaengs. Sensory evaluation with the ones, showed that the lotus yanggaeng was more desirable than the commercial ones. Yanggaeng with lotus had good scores in texture profile and sensory evaluation compared with commercial yanggaengs. These results demonstrated that lotus root hadsufficient values to use a foodstuff for yanggaeng.

• Journal of Korean Society of Water and Wastewater
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• v.20 no.5
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• pp.685-690
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• 2006

The differences in microbial community structures between planktonic microorganism and biofilm in rivers were investigated using respiratory quinone profiles. The compositions of microbial quinone for 4 tributaries of the Kyongan Stream located in/flowing through Yongin City, Gyeonggi-Do were analyzed. Ubiquinone(UQ)-8, UQ-9, menaquinone(MK)-6 and Plastoquinone(PQ)-9 were observed in all samples of planktonic microorganism and biofilm for the sites investigated, Most planktonic microorganism and biofilm had UQ-8(15 to 30%) and PQ-9(over 30%) as the dominant quinone type. These results indicated that oxygenic phototrophic microbes(cyanobacteria and/or eukaryotic phytoplankton) and UQ-8 containing proteobacteria constituted major microbial populations in the river. The quinone concentration in the river waters tested, which reflects the concentration of planktonic microorganisms, increases with increasing DOC. Further research into this is required. The microbial diversities of planktonic microorganism and biofilm calculated based on the composition of all quinones were in the range from 4.2 to 7.5, which was lower than those for activated sludge(ranging from 11 to 14.8) and soils(ranging from 13.4 to 16.8). The use of quinone profile appears to be a useful tool for the analysis of microbial community structure in river.

• Natural Product Sciences
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• v.26 no.4
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• pp.268-278
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• 2020

In this study, we investigated the chemical profile and effects of RW0117 (Artemisia argyi 65 .5 % ethanol extract) on gastric lesions in rats. We optimized and validated a method to obtain the chemical profile of RW0117. We then investigated the antioxidant and anti-inflammatory effects in vitro, and the protective effects on gastric lesions in vivo. The IC50 of 2,2-diphenyl-1-picrylhydrazyl free radical scavenging considering the antioxidant effects of RW0117 was 166.55 ㎍/mL, and the IC50 of nitric oxide scavenging considering the anti-inflammatory effects was 41.16 ㎍/mL. Oral administration of RW0117 at lower concentrations (25, 50, 100 mg/kg) had similar or greater effects than the daily intake conversion concentration (115mg/kg) of a health functional food (Avexol®) in the acetic acid-induced ulcer and the ethanol-induced gastric injury rat models. In addition, oral administration of RW0117 increased the expression of prostaglandin E2, which enhances the protective effect in the gastric mucosa in the ethanol-induced gastric injury rat model. These results suggest that RW0117 may have potential therapeutic uses in the protection of the gastric mucosa.

• Food Science and Preservation
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• v.30 no.5
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• pp.770-784
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• 2023

Although most lemons are imported into Korea, their consumption is increasing. Development of domestic varieties of Jeramon and Minimon is currently underway in an effort to meet the increasing demand for fresh lemons. In this study, an analysis of the physicochemical characteristics of Jeramon and Minimon, including their flavor components and antioxidant properties, was conducted. The results revealed that these new varieties of Korean lemon can be regarded as good sources of antioxidants and phytochemicals. Compared to Sunkist, the most consumed lemon variety in Korea, Minimon contained more than twice as much β-cryptoxanthin, and the content of L-ascorbic acid was more than three-four-fold higher in both Minimon and Jeramon. In addition, results from measurement of DPPH and ABTS radical scavenging activities indicated that Jeramon extract exhibited the highest antioxidant activity. In the volatile profile analysis, the profiles of volatile components showed high similarity among the three lemon samples, and the composition ratio was largely dominated by terpenoids. A markedly higher ratio of d-limonene and thymol was detected in the Minimon variety compared with that in the other two varieties. Collectively, the findings from this study on Korean lemon varieties provide a basis as well as valuable guidance for breeding domestic lemon varieties.

• Journal of Korea Foundry Society
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• v.7 no.3
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• pp.192-198
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• 1987

Commercial semicontinuous cast ingots of aluminum alloys often exhibit large grains composed of parallel arrays of continuous lamellae. Each lamella consists of a central {111} coherent twin boundary and wavy solidification boundary. This microstructure is referred to as a twin columnar growth(TCG) structure. The factors influencing the formation of a TCG structure include a unidirectional thermal gradient and the critical range of the alloying element content. The higher the thermal gradient is, the shorter the twin plane spacings are. The composition profile for an untwinned dendrite shows maximums at the positions of the interdendritic channels and the minimum appears at the center of the dendrite. While for twinned dendrite, it has wavy apperance. This profile has two local minimums instead of one shown in the untwinned.