• Food Science of Animal Resources
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• v.21 no.4
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• pp.329-336
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• 2001

The experiments were carried out to investigate the aging effect between loin muscles from Hanwoo and Helstein. Two kinds of loin samples were prepared from the carcasses of grade B2 from Hanwoo and D from Holstein. The carcasses were chilled for 24 hours after slaughter. The carcasses was obtained by chilling the loin fort 1 day after wrapping it. On the other hand. was obtained divided by 500g and stored at 2$^{\circ}C$ for 11 days after air packing. In the case of fresh beef pH and lactic acid of grade B2 were lower than that of grade D. Hardness and chewiness of grade B2 were lower than that of grade D, but myofibrillar fragmentation index(MFI) of glade B2 were higher than that of grade D. Total concentrations of free amino acid of grade B2 were higher than those of D. The contents of monounsaturated fatty acid of grade B2 was lower than grade D, and monosaturated fatty acid/saturated fatty acid(MUFA/SFA) of grade B2 were higher than grade D. The contents of nonprotein nitrogen of the aged beef was higher than the fresh beef, and beef of grade B2 was higher than that of grade D. In case of aging beef. cooking loss of grade B2 was lower than grade D.

• Journal of Embryo Transfer
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• v.19 no.1
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• pp.67-73
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• 2004

본 연구는 우리나라 고유의 유전자원인 재래산양의 체내수정란 생산기술을 확립하고자 수행하였다. 흡입법(aspiration)과 세절법(slicing)에 의해 난소 한 개당 회수된 난자의 수는 3.9개와 4.1개를 나타내어 slicing방법이 aspiration방법보다는 많은 숫자의 난자를 회수하였으나 유의적인 차이는 나타내지 않았다. 회수된 난자의 등급별 분포는 aspiration방법에서 Grade I, Grade II, Grade III, Grade IV의 비율이 10.3%, 20.5%, 38.5%, 30.8%를 나타내었으며, slicing법에서는 9.8%, 22.0%, 39.0%, 29.3%를 나타내어 Grade III과 Grade IV의 비율이 70% 이상을 차지하였다. 회수된 난자를 체외성숙 시킨 결과 Grade I과 Grade II에서는 85% 이상이 metaphase H (MII)까지 도달하였으나, Grade III과 Grade IV는 40% 이하의 체외성숙율을 나타내었다. 체외수정용 배양액으로 BO를 사용하였을 경우 Grade I 및 II에서 84.4%의 난분할율을 나타내어 TALP를 사용하였을 때의 58.8%보다 높은 난할율을 보였다. 또한 배양액의 종류별 체외발달율에 있어서는 상실배 및 배반포기배로의 발달은 mSOF를 배양액으로 이용하였을 경우 15.0%의 발달율을 나타내었으며, 체외배양 시 항산화물질인 glutathione (GSH)을 첨가함으로서 26.8%의 상실배 및 배반포배로의 발달율을 나타내었다.

• Journal of Life Science
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• v.7 no.4
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• pp.336-341
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• 1997

This study was conducted to investigate the effects of carcass grade on the hardness, myofibrillar fragmentations index, protein extractability and Mg-ATPase activity of myofibril and actomyosin obtained from 1, 2, 3 and D carcass grade)subgrade) in Korean native cow. Proximate component, hardness, chewiness, myofibril fragmentation index, protein extractability and Mg-ATPase activity if myofibril or actomyosin were not significantly different between 1st and 2nd carcass grade loin. The hardness and chewiness of 2nd carcass grade loin's were significantly lower than 3th grade loin's, but the myofibril fragmentation index, sarcoplasmic protein extractability and Mg-ATPase activity of myofibril were higher. The myofibrillar protein extractability and Mg-ATPase activity of actomyosin obtained from 3th carcase grade loin's were significantly higher than D grade loin's, but the hardness, chewiness and stroma protein extractability were lower. In conclusion, the degree of toughness in Korean native cow's loin was not significantly different between 1st and 2nd grade, but 3rd and D carcass grade were significantly higher, regardless of before and after aging.

• Food Science of Animal Resources
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• v.35 no.4
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• pp.449-458
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• 2015

The effects of quality grade and storage time on physicochemical, sensory properties and microbial population of Hanwoo striploin beef were investigated. After a total of 30 Hanwoo beef were slaughtered, the cold carcasses were graded by official meat grader at 24 h postmortem. The carcasses were categorized into five groups (quality grade 1++, 1+, 1, 2, and 3) and were vacuum-packaged and stored. The samples were kept for 1, 4, 6, 8, 11, 13, 15, 18, 20, 22 and 25 d for analyses. As the quality grade was increased, moisture, protein and ash contents decreased (p<0.05). Higher quality grade corresponded with higher fat contents. The shear force values decreased with increasing quality grade and showed decreases sharply during the first 4 d (p<0.05). pH, water holding capacity, cooking loss, and volatile basic nitrogen for grade 1++ groups were lower than for grade 3 (p<0.05). CIE L* and b* values increased as increased quality grade (p<0.05). Meat color decreased until 13 d and fluctuated after 15 d of storage (p<0.05). Regarding the sensory scores, higher quality grade corresponded with higher juiciness, tenderness, flavor, fatty and palatability scores (p<0.05). Generally, increased storage time for 15 d improved sensory scores attributes. Results indicate that a high quality grade could positively influence physicochemical and sensory properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1152-1157
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• 2001

Two kinds of samples were prepared from the loin in the carcass with grade B2 and D, which were chilled for 24 hour after slaughter. The fresh beef in this study were obtained by chilling the loin for 1 day after wrapping them. On the other hand, the chilled beef were obtained by cutting the loin by 500 g and chilling them for 30 day after vacuum packing. The experiment was carried out to compare the palatability related with characteristics of loin with grade B2 and D and to investigate the chilling effect of the loin with grade D. In the case of fresh beef, it was found that the loin with grade B2 has better meat color, but lower pH, lactic acid content, and myoglobin content, than them of the loin with grade D. Also, the loin with grade B2 has lower tenderness due to its low hardness and chewiness, and high myofibrillar fragmentation index (MFI). Furthermore, it has high monounsaturated fatty acid/saturated fatty acid (MUFA/SFA) and ATP content, and good raw meat aroma. It also shows an excellent palatability of cooked meat, although it has low cooking loss and heat shotening. On the other hand, the loin with grade D has higher chilling effect on hardness, chewiness, MFI and MUFA/SFA, than them of the loin with grade B2. However, in the case of chilled beef, the loin with grade D shows much worse tenderness, cooked meat aroma, and palatability than them of the loin with grade B2.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.292-298
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• 2003

This study was carried out to clarify the effect of addition of mugwort powder and carcass grade on the quality and palatability of pork sausage. Pork sausage was prepared by four type such as grade B pork sausage without mugwort(A), grade B pork sausage with mugwort(B), grade E pork sausage without mugwort(C) and grade E pork sausage with mugwort(D). The chemical composition, calorie, water holding capacity, pH, residual nitrite, surface color, textural properties, free amino acid and sensory characteristics were evaluated. Moisture and crude ash were not significantly different among sausage. Crude fat of grade B sausage was higher than that of grade E sausage, and crude protein of grade E sausage was higher than that of grade B sausage. The calorie, water holding capacity and pH were not significantly different among four types of sausage, and the residual nitrite of sausage with mugwort powder was significantly lower than that of sausage without mugwort powder. In case of Hunter's L$\^$*/ value, grade B sausage was higher than that of grade E sausage. In case of Hunter's a$\^$*/ value, grade E sausage was higher than that of grade B sausage, and Hunter's b$\^$*/ value was not significantly different among sausage types. Textural properties, hardness, cohesiveness and chewiness were not significantly different among sausage types, but springiness of grade B sausage was higher than that of grade E sausage. The gumminess of grade B sausage with mugwort powder was lowest among sausage types. Free amino acids of A, B, C and D sausage were 0.603, 0.515, 0.618 and 0.531％, respectively. Sensory color, juiciness and palatability were not significantly different among sausage types, but color, taste and texture of grade B sausage were superior to grade E sausage, and those of sausage without mugwort powder were superior to the sausage with mugwort powder.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.38 no.6
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• pp.809-818
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• 2018

In this paper, in order to evaluate the impact of future climate change in North Korea, we collected the climate data of each station in North Korea provided by WMO and expanded the lack of time series data. Using the RCP climate change scenario, And the impact of climate change on disasters using local vulnerability to disasters in the event of a disaster. In order to evaluate this, the 11 cities in North Korea were evaluated for Design Rainfall Load, human risk index (HRI), and disaster impact index (DII) at each stage. As a result, Jaffe increased from C grade to B grade in the Future 1 period. At Future 2, North Hwanghae proved to be dangerous as it was, and Gangwon-do and Hwanghae-do provincial grade rose to C grade. In the case of Future 3, Pyongyang City dropped from C grade to D grade, Hamgyong and Gyeongsang City descend from B grade to C grade, Gangwon-do and Jagangdo descend from C grade to D grade and Pyongyang city descend from C grade to D grade. Respectively.

• Childhood Kidney Diseases
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• v.7 no.2
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• pp.150-156
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• 2003

Purpose : Efforts to predict the clinicopathological outcome of IgA nephropathy have been made but have yielded conflicting results and have not helped in deciding the appropriate timing of the renal biopsy. In this study, we reviewed the predictive factors of clinicopathological outcome for finding out the criteria of renal biopsy timing of IgA nephropathy. Methods : Forty children diagnosed with biopsy proven IgA nephropathy at Wonju Christian Hospital were studied retrospectively, based on medical records. Results : Among 39 patients, 2 children progressed to higher serum creatinine level. One of them reached to the end stage renal disease within 2 year 7 months. According to WHO histopathological classification, there were 15 cases of class I, 14 cases of class II, 7 cases of class III, and 3 cases of class IV. In the mild histological classes(class I, II), gross hematuria was shown in 23 out of 29 children(P=0.02). In the severe histological classes(class III, IV), gross hematuria was noted in 4 out of 10(P>0.05). The tubulointerstitial changes were grade 1 in 24 cases, grade 2 in 4 cases, grade 3 in 8 cases, and grade 4 in 3 cases. With an increase in the tubulointerstitial grade, the 24 hour urine protein/albumin ratio increased. Serum creatinine less than 0.79 mg/dL could predict the lower grade(grade 1 and 2) of tubulointerstitial changes. But serum creatinine greater than 1.13 mg/dL could predict the higher grade(grade 3 and 4) of tubulointerstitial changes. In children with gross hematuria(n=27), serum creatinine was lower(0.78 vs 1.09 mg/dL, P=0.027), serum IgA was higher(316.3 vs 198.8 mg/dL), and the cases of lower WHO classification(I and II) were more common(23 vs 4, P=0.029) than the children with microscopic hematuria. Conclusion : Serum creatinine less than 0.79 mg/dL, macroscopic hematuria, and higher 24 hour urine protein/albumin ratio would predict the lower grade glomerulo tubulointerstitial lesion in IgA nephropathy and could be used as the criteria delaying the renal biopsy.

• Journal of Korean Tunnelling and Underground Space Association
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• v.21 no.6
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• pp.825-835
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• 2019

When the tunnel is designed, the ground is classified into several grades and the corresponding support system is applied according to the support pattern table. However, a simple pattern application based on rock grade does not take into account the longitudinal stress transitions occurring at rock grade boundaries. In this study, three-dimensional numerical analysis was performed to estimate the stress change in the longitudinal rock grade change of NATM tunnel, and the influence zone of load transfer was investigated using the influence line and trend line. As a result, the downward change of rock grade in the direction of tunnel excavation occurs in the range of 0.35~0.7D from low-strength rock to high-strength rock around the grade change boundary. It is necessary to apply a downward pattern of about 1.0D to the safety direction in consideration of the influence range of 0.35D to 0.7D.

• Journal of Gynecologic Oncology
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• v.29 no.6
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• pp.91.1-91.12
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• 2018

Objective: To examine the association between tumor grade and survival for women with squamous cervical cancer. Methods: This retrospective observational study utilized the Surveillance, Epidemiology, and End Result program data between 1983 and 2013 to examine women with squamous cervical cancer with known tumor differentiation grade. Multivariable analyses were performed to assess independent associations between tumor differentiation grade and survival. Results: A total of 31,536 women were identified including 15,175 (48.1%) with grade 3 tumors, 14,084 (44.7%) with grade 2 neoplasms and 2,277 (7.2%) with grade 1 tumors. Higher tumor grade was significantly associated with older age, higher stage disease, larger tumor size, and lymph node metastasis (all, p<0.001). In a multivariable analysis, grade 2 tumors (adjusted-hazard ratio [HR]=1.21; p<0.001) and grade 3 tumors (adjusted-HR=1.45; p<0.001) were independently associated with decreased cause-specific survival (CSS) compared to grade 1 tumors. Among the 7,429 women with stage II-III disease who received radiotherapy without surgical treatment, grade 3 tumors were independently associated with decreased CSS compared to grade 2 tumors (adjusted-HR=1.16; p<0.001). Among 4,045 women with node-negative stage I disease and tumor size ${\leq}4cm$ who underwent surgical treatment without radiotherapy, grade 2 tumors (adjusted-HR=2.54; p=0.028) and grade 3 tumors (adjusted-HR=4.48; p<0.001) were independently associated with decreased CSS compared to grade 1 tumors. Conclusion: Our study suggests that tumor differentiation grade may be a prognostic factor in women with squamous cervical cancer, particularly in early-stage disease. Higher tumor grade was associated with poorer survival.