• Journal of the Korean Society of Radiology
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• v.7 no.2
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• pp.107-112
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• 2013

There is an Ankle Oblique(Broden' low) as an examination for the patient whose ankle was encased in orthopedic plaster. Some types of Ankle Joint coalition - Calcaneonavicular coalition, Talocalcaneal coalition and Naviculocuneiform coalition. This study is focused on the relation between Ankle Joints and the structural change of soft tissues, also finding the most proper angle to obtain good images of Ankle Joint from the patient who wore a plaster on his ankle, when we x-ray with Harris-Beath View($30^{\circ}{\sim}55^{\circ}$) - for observing Subtalar joint, Calcaneus Fracture, Subtentaculum, Tali Fracture and Talocalcaneal coalition. We intend to get the angle which makes us achieve the good image that shows Calcaneus Fracture, Subtentaculum, and Tali Fracture by changing internal angles of the patient's ankle. We evaluated the images obtained from 51 patients with PACS monitor. The result of the evaluation, subtalar joint was not seperated but opened, and Subtentaculum Tali Fracture was seen overlaid. at the angle 30, we could observe Calcaneus Fracture, Subtentaculum Tali Frature and the front part of behind side of subtalar joint well. And Calcaneo Navicularcoalition, Talocal Canealcoalition, Naviculo Cuneiform coalition condition were clearly seen at that angle. At the angle 35, we could achieve the clear images of subtalar comminuted fracture, talus, the behind joint of heel bone and get the high definition image on the degree of talocalcaneal joint separation. In addition to, We could obtain the good wide image of Sinus Tarsi. At the area of 45, We can distinguish the soft tissues from gyps separation. The outer-talus and density of the bone were definitely seen and Calcaneus is more separated than that of at the angle of 35, but this image is distorted. Calcaneus, Subtentaculum Tali show $1.20{\pm}0.414$ at the angle 25, $2.47{\pm}0.516$ at the angle 30, $2.27{\pm}0.458$ at the angle 45. This difference is statistically meaningful. (p<0.05). Including the degree of distortion, The distortion appears less at the area of $30^{\circ}$ but at the area of 40, there is heavy distortion. So, We could get the best image for making a diagnosis. At the $30{\sim}35^{\circ}$ degree for X-raying ankle. and at the $30{\sim}40^{\circ}$ for Calcaneus Fracture, Subtentaculum Tali Fracture.

• Journal of agriculture & life science
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• v.53 no.4
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• pp.77-92
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• 2019

The purpose of this study was to investigate the carcass characteristics and the primal cut yields from carcasses according to the sex of Hanwoo. Experimental animals comprised of 80 cows, 29 bulls, and 71 steers. After slaughtering, they were evaluated to estimate the productivity of carcass components by market weight, and to predict the beef carcass yield. The average of fasting weight of cow, bull and steer were 634.75 kg, 721.86 kg, and 754.10 kg respectively. Market weight of Hanwoo at cold carcass weight, primal lean cut weight, sub-primal lean cut weight, bone weight and fat weight were 381.01~467.60 kg, 240.79~310.36 kg, 208.27~276.47 kg, 57.23~76.28 kg and 89.19~138.97 kg respectively. Body measurement traits had side length, hindquarter length, cervical vertebrae length, lumbar vertebrae length, sacral vertebrae length, 6th lumbar vertebrae~heel length, 5~6th thoracic vertebrae breadth, 4~5th lumbar vertebrae breadth, 5th sacral vertebrae breadth, 7~8th thoracic vertebrae girth and 7~8th thoracic vertebrae thick were highest length in steer. Carcass weight (CW) were significantly (p<0.05) affected by sex and live weight. The lean meat percentage, fat percentage and bone percentage based on the weight of cold carcasses were significantly different (p<0.05) between sex groups. The primal cuts rate for deungsim, moksim, abdari, udun, suldo, yangjee and satae were higher in bulls than those of the caws and steers. The carcass by-product weight rate in steer had lower oxtail and rib cartilage than cow and bull, while cow showed lower beef leg bones and jappyeo than bull steer (p<0.05). Body measurement traits was always important for primal cut weight estimates.

• Journal of agriculture & life science
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• v.50 no.1
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• pp.167-178
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• 2016

This study was conducted to estimate genetic parameters for milk production and linear type traits in Holstein dairy cattle in Korea. The data including milk yields, fat yields, protein yields, fat percent, protein percent, somatic score and 15 linear type traits for 10,218 first parity cows collected by Dairy Cattle Improvement Center, National Agricultural Cooperative, Korea, which were calving from January 2009 to April 2013. Genetic and error (co)variances between two traits selected form 19 traits were estimated using bi-trait pairwise analyses with WOMBAT package. The estimated heritabilities for milk yield(MY), fat yield(FY), protein yield(PY), fat percent(FP), protein percent(PP), somatic cell score(SCS), udder depth(UD), udder texture(UT), median suspensory(MS), fore udder attachment(FUA), front teat placement (FTP), rear attachment height(RAH), rear attachment width(RAW), rear teat placement(RTP), front teat length(FTL), foot angle(FA), heel depth(HD), bone quality(BQ), rear legs side view(RLSV), rear legs rear view(RLRV) and locomotion(LC) were 0.128, 0.144, 0.100, 0.273, 0.333, 0.090, 0.179, 0.066, 0.104, 0.109, 0.127, 0.099, 0.059, 0.069, 0.154, 0.014, 0.010, 0.052, 0.065, 0.175 and 0.031, respectively. Among the genetic correlations, UD, UT, FTP, RAW, FTL, FA and RLSV with MY were -0.334, 0.271, 0.445, 0.544, 0.076, -0.281 and -0.228, respectively, and MS, FTP, RTP, FTL, FA, BQ, RLSV, RLRV and LC with PP were -0.147, -0.182, -0.262, -0.136, 0.355, 0.311, 0.135, 0.233 and 0.143, respectively. Especially, MY had the highest positive genetic correlation with RAW (0.544), while SCS had the highest negative genetic correlation with LC (-0.603). FP had negative genetic correlation with most udder traits, whereas, FP had positive genetic correlation with leg and hoof traits (0.056 - 0.355).

• 한국체육학회지인문사회과학편
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• v.57 no.3
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• pp.345-356
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• 2018

Objective: The purpose of this study was to investigate the local stability of the lower extremity joints and muscle activation patterns of the lower extremity during walking between falling and non-falling group in the elderly women. Method: Forty women, heel strikers, were recruited for this study. Twenty subjects (age:72.55±5.42yrs; height:154.40±4.26cm; mass:57.40±6.21kg; preference walking speed:0.52±0.17m/s; fall frequency=1.70±1.26 times) had a history falls(fall group) within two years and Twenty subjects (71.90±2..90yrs; height:155.28±4.73cm; mass:56.70±5.241kg; preference walking speed: 0.56±0.13m/s) had no history falls(non-fall group). While they were walking on a instrumented treadmill at their preference speed for a long while, kinematic and EMG signals were obtained using 3-D motion capture and wireless EMG electrodes, respectively. Local stability of the ankle and knee joint were calculated using Lyapunov Exponent (LyE) and muscles activation and their co-contraction index were also quantified. Hypotheses were tested using one-way ANOVA and Mann-Whitey. Spearman rank was also used to determine the correlation coefficients between variables. Level of significance was set at p<.05. Results: Local stability in the knee joint adduction-abduction was significantly greater in fall group than non-fall group(p<.05). Activation of anterior tibials that acts on the foot segment dorsal flexion was greater in non-fall group than fall group(p<.05). CI between gastrocnemius and anterior tibials was found to be significantly different between two groups(p<.05). In addition, there was significant correlation between CI of the leg and LyE of the ankle joint flexion-extention in the fall group(p<.05). Conclusion: In conclusion, muscles that act on the knee joint abduction-adduction as well as gastrocnemius and anterior tibials that act on the ankle joint flexion-extention need to be strengthened to prevent from potential fall during walking.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.703-712
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• 2017

In this study, the fat contents and fatty acid compositions of Korean beef (tenderloin, loin, strip loin, chuck roll, foreshank, top blade, top round, brisket point, center of heel, and ribs) and pork (tenderloin, loin, shoulder loin, foreshank, jowls, ham, eye of round, belly, skirt meat, and ribs) parts were investigated. The fat contents of Korean beef ranged from 5.25% (top round) to 35.94% (brisket point). The major fatty acids were palmitic acid (C16:0), stearic acid (C18:0), and oleic acid (C18:1, n-9); especially, oleic acid was the most abundant. Loin had similar fat content as ribs, but there were some differences in fatty acid composition. Linolenic acid (C18:3, n-3) and linoleic acid (C18:2, n-6) were the most abundant fatty acids in strip loin and ribs (38.63 mg/100 g and 564.71 mg/100 g, respectively). Arachidonic acid (C20:4, n-6) was only found in strip loin, top blade, and ribs, and its amounts were in the following order: ribs (2.50 mg/100 g)> strip loin (1.33 mg/100 g)> top blade (1.19 mg/100 g). Total trans-fatty acid (TFA) content of top round was the lowest among all parts, and the ratio of unsaturated fatty acid (UFA) was the highest in foreshank. The fat contents of pork ranged from 4.16% (tenderloin) to 18.47% (belly), but there was no significant difference in fat content between tenderloin, loin, foreshank, ham, and eye of round. The major fatty acids were palmitic acid, stearic acid, oleic acid, and linoleic acid, and their amounts were in the following order: oleic> palmitic> linoleic> stearic acid. Docosahexaenoic acid (C22:6, n-3) was only detected in belly, and the TFA content of belly was the highest. The ratio of UFA was highest in ham. These findings will be useful in the development of standardization data on fatty acid composition in different parts of Korean beef and pork.