• Journal of Nutrition and Health
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• v.29 no.3
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• pp.260-266
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• 1996

Eighteen crossbred pigs were weaned at 4 days of age and fed up to 28 days of age to examine the effect of sulfur amino acid content of three diets upon plasma taurine concentration and hepatic cysteinesulfinate decarboxylase activity. The experimental diets consisted of either whey protein (W) or partialy hydrolyzed soy protein (S) as the source of protein. 0.25% methionine was added to the S diet for the third dietary regimen (SM). Sulfur amino acid content(methionine plus cystine)of the three diets was 1.53%, 1.34% and 1.09% for the W, SM and S diet, respectively. Plasma taurine concentration from the pigs fed the three experimental diets reflected the total sulfur amino acid content of the diet. The S diet resulted in a significantly lower plasma tarrine level than the W and SM diets throughout the experiment. After three weeks, pigs fed the W diet had significantly higher plasma taurine concentration than those fed SM diet. Therfore it appears that taurine requirement of the pig depends on the sulfur amino acid contents of the diets and the conversion o sulfur amino acid to taurine seemed not to be limited by any factor when sulfur amino acid was below 1.53% of the diet. There was no significant difference between three dietary groups in hepatic cysteinesulfinate decarboxylase activity and this suggests that the reduced cysteinesulfinate decarboxylase activity due to high sulfur amino acid in the diet may not occur in the pig liver.

• Proceedings of the Korea Contents Association Conference
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• 2003.05a
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• pp.92-101
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• 2003

The accessibility evaluation of ten web-based loaming content in Korea was performed with the following procedure : (1) A primitive metric of the compliance of those contents to the WCAG (Web Content Accessibility Guidelines) 1.0 was obtained using Bobby, a widely used accessibility checker. (2) SGML validation test was carried out. (3) The contents were rendered with various browsers including a text-mode browser. (4) They were manually checked as to whether they satisfy the accessibility criteria proposed by W3C. Most of the tested contents scored low marks in all the test categories partly because they were apparently developed with little attention paid to web standard conformance, browser compatibility, and device-independence. They also put heavy emphasis on audio-visual effects catering only to the best-equipped users and offering no alternate access route for those in restricted environment. As more information and learning materials are delivered through the Internet, these low accessible contents would lead to a deeper information divide. The accessibility needs to be regarded as an important factor in evaluating the quality of loaming content.

• Food Science and Preservation
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• v.17 no.1
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• pp.84-90
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• 2010

We investigated methods to minimize patulin content during processing of apple juice in Korea. Ascorbic acid concentration (100, 200, 300, and 400 ppm) and activated carbon concentration (50, 100, 150, and 200 ppm) were the parameters assessed by response surface methodology. Residual patulin was lowest in the presence of 237.77 ppm ascorbic acid and 106.58 ppm activated carbon, and increased as these levels increased. Sugar content was affected more byascorbic acid concentration than by activated carbon level, and the total phenol content was revealed to be the saddle point. In addition, the expected total flavonoid content was maximized with increased levels of ascorbic acid and activated carbon. The data showed that 246-274 ppm (v/v) ascorbic acid and 93-122 ppm (v/v) activated carbon were optimal for juice extraction, and the $R^2$ quality factor for juice processing was significant and within the range of 1-10% for all tested parameters.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.148-158
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• 2017

This study was conducted to investigate the effects of adding gochujang addition to cookie dough on the quality characteristics of cookies. Cookies were prepared by replacing 0% 5%, 10%, 15% and 20% flour with gochujang. The gochujang pH, total soluble solid and salinity were $4.84{\pm}0.02$, $63.33{\pm}4.19%$ and $7.63{\pm}009%$, respectively. The moisture content in gochujang was $40.10{\pm}0.10%$, and the color values of gochujang was were as L-value $24.46{\pm}0.06$, a-value $10.18{\pm}0.13$, and b-value $7.44{\pm}0.10$. The pH values of cookies decreased according to the addition of gochujang. The values of density and loss rate in cookies were not-significantly different among the samples. Spread factor and moisture content of cookies increased with amounts of added gochujang. The salinity and total soluble solid content of cookies with gochujang were significantly higher than those of the control. L-value was significantly reduced, and a-value and b-value increased by adding gochujang. Total phenolic content and DPPH free radical scavenging activities were increased according to the amount of gochujang. For sensory evaluation, gochujang added cookies were more preferred in terms of color, softness and overall preference. Overall, these results indicate that adding 10% gochujang is desirable for making gochujang cookies.

• Journal of the Korea society of information convergence
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• v.1 no.1
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• pp.33-40
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• 2008

When performing a software development project, the most important thing is building a result with planned quality within development period. Particularly, if the project is delayed or has no good quality in the case of the content software development project which is sensitive to the release time and quality, it is immediately connected to the failure of the whole project. Extreme programming is a methodology that divides the development cycle into smaller units for reducing the risk factor of the project in which the development period is important. In this paper, we suggest the expanded extreme programming which can consider the development period and quality at the same time for content software development environment. The suggested methods are documentation mechanism that is upcoming during the development project and multiple role model which is extended from pair programming method.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.17 no.5
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• pp.217-222
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• 2007

Microwave dielectric properties of $(1-x)CaWO_4-xYNbO_4$ ceramics have been investigated as a function of $YNbO_4$ content($0.05{\leq}x{\leq}0.4$). A single phase with tetragonal scheelite structure was obtained up to x=0.10 and then the secondary phase with fergusonite structure was increased. With the increase of $YNbO_4$ content, apparent densities of the specimens were decreased. This results were due to the lower theoretical density of $YNbO_4(5.581g/cm^3)$ than that of $CaWO_4(6.117g/cm^3)$. Dielectric constant(K) and quality factor(Qf) were decreased with $YNbO_4$ content which could be attribute to the decrease of density and the increase of secondary phase. Temperature coefficient of resonant frequency (TCF) of the specimens with the $YNbO_4$ content was depended on dielectric mixing rule.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.4
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• pp.482-486
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• 2007

Basic objective of this research was to compare the milk yield and composition of New Zealand White transgenic rabbit females expressing recombinant human factor VIII (hFVIII) in mammary gland during lactation with that of non-transgenic rabbit females of the same age during 30 days of lactation. Transgenic founders were generated by the microinjection of foreign DNA (mWAP-hFVIII gene construct) into the egg. F1, F2 and F3 generations of transgenic rabbits were obtained after mating of transgenic founder rabbits with non-transgenic rabbits. The amount of milk rejected was measured by weight-suckle-weight method at $10^{th}$, $20^{th}$and $30^{th}$ day of lactation. Quality of milk (content of fat, protein, lactose, dry ash, and some minerals) from transgenic and non-transgenic rabbit was also determined. Comparison of milk yield, determined by weight-suckle-weight method, showed significantly higher (p<0.05) milk production at day 20 of first lactation in non-transgenic females, but on the same day of second lactation higher milk yield was measured in transgenic ones. Significantly higher (p<0.05) content of milk fat and protein was determined in transgenic milk whilst higher content of lactose was found in non-transgenic milk. The content of minerals (calcium, phosphorus, magnesium and sodium) did not differ in both experimental and control groups. Our results showed that milk yield and composition of transgenic rabbit females (mammary specific transgenic over-expression of hFVIII) over several generations is only slightly and transiently different from milk yield of non-transgenic females, which had no significant consequence on the litter size and viability.

• Journal of Internet Computing and Services
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• v.18 no.2
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• pp.105-111
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• 2017

This paper explores the characteristics of curated news content. With content analysis of 1020 news clips, the study found that news values immersed in card news differed from those of traditional news. Specifically, timeliness was not regarded as a key factor in newsworthiness. Rather, information and social impacts were highly emphasized. Considering news consumers depend on traditional news for timely news, curated news content was not a replacement for traditional news but a supplement. By refurbishing photos from previous news reports and googling the web for related information, curated news reiterates social meaning and provides relevant information. Furthermore, salience of human interest can be explained by entertaining characteristics of curated news. In story forms, the list technique has several important points to stress, and was more frequently used than inverted pyramids. Another key finding of this study is man-on-the street as the most quoted main sources in the curatorial context.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.7
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• pp.645-651
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• 2006

This study was performed to examine the relationship between quality characteristics and palatability on 21 varieties of commercial brand rice in North Kyeong-sang Province, Korea. The average percentages of translucent kernels, an important factor in rice quality, were the higher in the Ilpumbyeo cultivar than other six rice cultivars including Mihyangbyeo, Ilbanbyeo, Chuchungbyeo, Saechuchungbyeo, Hidomebore, and Nampyeongbyeo. The mean contents of amylose among commercial brand rice were not significantly different. The protein content was inversely associated with palatability (Toyo value). The sensory evaluation showed that clumpiness was positively correlated with the moisture content. The preference in color of cooked rice was increased as the percentage of translucent kernels increased. The roasted nutty flavor was highly correlated with the cooked rice with high protein content, while the chewiness was associated with high moisture and low amylose content.

• Journal of Animal Science and Technology
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• v.56 no.2
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• pp.5.1-5.5
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• 2014

The objectives of this study were thus to identify most significant factors that determine milk component yield (MCY) using a meta-analysis and, if possible, to develop equations to predict MCY using variables that can be easily measured in the field. A literature database was constructed based on the research articles published in the Journal of Dairy Science from Oct., 2007 till May, 2010. The database consisted of a total of 442 observed means for MCY from 118 studies. The candidate factors that determine MCY were those which can be routinely measured in the field (e.g. DMI, BW, dietary forage content, chemical composition of diets). Using a simple linear regression, the best equations for predicting milk fat yield(MFY) and milk protein yield (MPY) were $MFY=0.351({\pm}0.068)+0.038({\pm}0.003)$ DMI ($R^2=0.27$), and $MPY=0.552({\pm}0.071)+0.031({\pm}0.002)DMI-0.004({\pm}0.001)$ FpDM (%, forage as a percentage of dietary DM) ($R^2=0.38$), respectively. The best equation for predicting milk fat content (%) explained only 12% of variations in milk fat content, and none of a single variable can explain more than 5% of variations in milk protein content. We concluded that among the tested variables, DMI was the only significant factor that affects MFY and both DMI and FpDM significantly affect MPY. However, predictability of linear equations was relatively low. Further studies are needed to identify other variables that can predict milk component yield more accurately.