• Asian-Australasian Journal of Animal Sciences
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• v.27 no.11
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• pp.1638-1643
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• 2014

This study was conducted to compare carcass characteristics and physico-chemical meat quality in two different genotype ducks raised under identical feeding and rearing conditions. A total of ninety 1-d-old Korean native ducks (KND, n = 45) and commercial meat-type ducks (Grimaud, n = 45) were fed same experimental diets during 56 d and 42 d, respectively to obtain similar slaughter weights. The experimental diet for starter period contained 20% crude protein (CP) and 2,900 kcal nitrogen corrected true metabolizable energy (TMEn)/kg of diet and that for grower period contained 17% CP and 3,050 TMEn/kg of diet. Average daily gain and feed efficiency of KND were inferior to those of commercial meat-type ducks (p<0.05). Carcass weight was not different between two genetically different ducks, but carcass yield of KND was significantly higher (p<0.05) than that of commercial meat-type ducks. There were no significant differences in cooking loss and pH of breast meat between two genetically different ducks, but water holding capacity of KND was significantly higher than that of commercial meat-type ducks. The linoleic acid and total polyunsaturated fatty acid of breast meat from KND were significantly higher (p<0.05) than the corresponding part from commercial meat-type ducks. Significant differences were detected in water holding capacity and the content of linoleic acid and polyunsaturated fatty acid, which were significantly higher in KND, whereas growth performance tended to be superior in commercial ducks. At the market weight, the meat from KND was judged to have better qualities with regard to higher water holding capacity and greater content of polyunsaturated fatty acid compare with meat from commercial meat-type duck.

• Reproductive and Developmental Biology
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• v.35 no.3
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• pp.329-334
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• 2011

This study was conducted to establish a freezing method of miniature pig spermatozoa. The semen 더aculated from PWG M-type miniature pig was collected by gloved-hand method. The semen was diluted with same volume extender (m-Modena B). The frozen solution used frozen solution of four different (LEY, TCG, BF-5 and m-Modena+egg yolk) for find optimal frozen solution in miniature pig sperm. The diluted semen for frozen rate assay was added to LEY solution (solution I: 11% lactose+egg yolk; solution II: solution I+glycerol+OEP), and frozen depending on freezing rate by the three different freezing methods (A: until $5^{\circ}C$ for 1 hrs, holding at $-102^{\circ}C$ for 10 min; B: until $5^{\circ}C$ for 2 hrs, holding at $-102^{\circ}C$ for 10 min; C: until $5^{\circ}C$ for 3 hrs, holding at -80 and $-102^{\circ}C$ for 10 min). Semen cooled until $5^{\circ}C$ was added with glycerol 1, 3 and 5%, and take a equilibrium time for 0, 10 and 30min. Frozen-thawed sperm were evaluated for viability, acrosomal status and morphological abnormality. The results of frozen-thawed sperm ability by frozen solution, viability was higher in LEY solution compared to other three different frozen solution. AR pattern of LEY solution were lower than other three different frozen solution. The results of freezing rate, viability was higher in B method compared to other methods (p<0.05). Acrosomal statute was intacted in A and B methods than C method. The experiment for glycerol condition was showed that sperm viability was higher in extender with 1% and 3% glycerol and equilibrium time of 0 min. The acrosome damage was lower in extender with 1% glycerol and equilibrium time of 10 min than other conditions. In conclusion, the optimal conditions for cryopreservation of miniature pig spermatozoa obtained in LEY frozen solution, cooling rate of 1~2 hrs, 1~3% glycerol concentrations and glycerol equilibrium time of 0~10 min.

• Journal of the Korean Society of Marine Environment & Safety
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• v.24 no.6
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• pp.646-653
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• 2018

Marine accidents caused by dragging anchors occur constantly due to enlargement of ships' size and unusual weather conditions. Nevertheless, vessel operators rely on their experience because the calculations of actual holding power and external forces are complex and inconvenient. The purpose of this study was to propose a program for the anchor dragging risk assessment in order to provide crew and VTSO with the information to determine easily the danger of dragging and take appropriate action. The input data in this program were composed of the ship's basic particulars, anchoring condition, and external environment etc. on calculating for the wind pressure, frictional force, drift force, and holding power. Three dragging anchor accidents were applied to the program's data input at the time of the day, then the result was assessed by 'warning', which was verified with a high confidence. As a result, the risk of dragging anchors can be predicted in advance through this program. In further studies, it is necessary to simplify the input data and improve user convenience through automatic input from various equipment.

• Journal of Service Research and Studies
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• v.8 no.1
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• pp.103-122
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• 2018

The purpose of this study is to present the direction of ELS investment by analyzing the actual investment return of the ELS commodities and analyzing the investment effect of ELS that investors have felt unsatisfactory at financial marketing service. The research method is based on the step-down type ELS. We calculated the probability of achieving early redemption condition and maturity repayment condition, early redemption estimated yield, and maturity repayment estimated yield. As the study result, the probability of achieving 100% of the early redemption condition was 74.5%, and the probability of the early redemption condition 95% was 83.0%, 90% was 89.5%, 85% was 92.5%, and 80% was 96.5% respectively. In the case of the lowest 75%, the probability of holding to maturity is analyzed to be 2.5%, and the probability of early redemption is high. The probability of the stock price growth within 65% of the maturity repayment condition was 98.5% and the probability of the stock price growth within 60%~45% of the maturity repayment condition was 100%. 65% of maturity repayment condition was analyzed as 1.5% risk of principal loss, and the probability of achieving the committed yield of maturity was high. As a key measure of ELS investment, it is advantageous to select a commodity with a low rate of maturity repayment and a high rate of early redemption.

• Asian Journal of Turfgrass Science
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• v.23 no.2
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• pp.229-240
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• 2009

The high temperature and water content in soil profile probably affect the physiological disorder especially on cool-season turfgrasses in warm and humid weather of Korean summer. The purpose of this research was to analyze the effect of soil temperature and water content on the growth and stress response of creeping bentgrass(Agrostis palustris Huds.) under a humid and warm temperature. USGA(United State of Golf Association) green profile in laboratory test, Daily temperature changes were tested under a dried sand, 70% water content of field capacity, and saturated condition at $34^{\circ}C$ of the USGA green in lab. In this test, the dried sand reached to $80^{\circ}C$, however, the surface temperature decrease of $10^{\circ}C$ on the saturated condition. In the thermal properties test in field, thermal conductivity, thermal diffusivity, and soil temperature were increased followed by irrigation practise. In the water-deficient condition, the highest soil temperature was reached temporally right after irrigation, however, the excessive soil water content higher than field water holding capacity showed the highest soil temperature after a while. This result indicated that a heat damage to root system was caused from the thermal conductivity of a high surface soil temperature. The excessive irrigation when a high turf surface temperature should occur a negative result on tufgrass growth, moreover, it would be fatal to root growth of creeping bentgrass, especially when associated with a poor draining system on USGA sand green. Overall, this study shows that high soil temperature with water-excessive condition negatively affects on cool-season grass during the summer season, suggesting that excessive irrigation, over 70% field capacity of soil condition, does not help to reduce soil temperature for summer season in Korea. In the study that cool-season grass were treated with different water content of soil, The soil had higher temperature and more water holding capacity when treatment rate of soil conditioner was increased. The best growth at the normal water condition and the worst state of growth at thee water-excessive condition were observed.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.46 no.2
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• pp.179-184
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• 2020

Elasticity and softness of the skin depend on the level of moisture present in the stratum corneum, which is known to be affected by various environmental changes, such as cold and hot winds and dry environments. However, not many studies have been conducted on changes in skin moisture and the degree of recovery due to individual skin differences. In the present study, we aimed to investigate the effect of warm air heating on skin hydration levels and develop moisturizing formulas to improve lowered skin hydration levels. In order to deliver warm air heating condition, heating dryer (40 ℃, 6 m/s, 30 cm apart from forearm) was applied into inner forearm of healthy subjects (male: 10, female: 39, age: 25 - 63) Among 49 subjects, 26 subjects showed significantly lowered skin hydration levels until 30 min after warm air heating exposure (lowered group). In addition, moisturizing cream with high water holding capacity was applied to forearm of 10 subjects in lowered group for 3 weeks and skin hydration levels after warm air heating were significantly improved at the levels of before application of warm air heating. From this study, we found out that there is a skin type that skin hydration levels are significantly decreased under warm air heating condition (dehydrated skin) and this dehydrated skin can be improved by moisturizing formulas with high water holding capacity.

• the MEAT Journal
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• s.34 winter
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• pp.48-59
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• 2007

The purpose of this study was to investigate the effect of marination condition(immersion and tumbling) on quality characteristics of cured pork meat and sensory properties of pork jerky. Pork meat was immersed for 1, 6, 12, 24, and 48 hours or tumbled for 10, 20, 30, and 60 minutes with curing solution. The jerky was made from cured pork meat, immersed for 6, 12, 24, and 48 hours or tumbled for 10, 20, 30, and 60 minutes. The curing yields and water holding capacity in immersion and tumbling treatments were increased as marination time increased, and the curing yields of tumbling treatments were higher than those of immersion treatments, but water holding capacity was not. The pH value of all treatments were not significantly different. CIE L*- and b*-value of immersion treatments were significantly decreased as marination time increased, but CIE a*-value were increased. Objective color of tumbling treatments showed a similar tendency with those of immersion treatment. The sensory properties of pork jerky were not significantly different between immersion and tumbling treatments.

• Food Science of Animal Resources
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• v.26 no.2
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• pp.229-235
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• 2006

The purpose of this study was to investigate the effect of marination condition(immersion and tumbling) on quality characteristics of cured pork meat and sensory properties of pork jerky. Pork meat was immersed for 1, 6, 12, 24, and 48 hours or tumbled for 10, 20, 30, and 60 minutes with curing solution. The jerky was made from cured pork meat immersed for 6, 12, 24, and 48 hours or tumbled fer 10, 20, 30, and 60 minutes. The curing yields and water holding capacity in immersion and tumbling treatments were increased as marination time increased, and the curing yields of tumbling treatments were higher than those of immersion treatments, but water holding capacity was not. The pH value of all treatments were not significantly different. CIE $L^*$- and $b^*$-value of immersion treatments were significantly decreased as marination time increased, but CIE $a^*$-value were increased. Objective color of tumbling treatments showed a similar tendency with those of immersion treatment. The sensory properties of pork jerky were not significantly different between immersion and tumbling treatments.

• Journal of the Korean Institute of Landscape Architecture
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• v.34 no.1 s.114
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• pp.21-36
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• 2006

This study was undertaken to analyze the effects of pavement thermal properties and water retention characteristics on the surface temperature of the gray permeable cement concrete pavement during the summer. Following is a summary of major results. 1) The hourly surface temperature of pavement could be well predicted with a heat transfer model program that incorporated the input data of major meteorological variables including solar radiation, atmospheric temperature, dew point, wind velocity, cloudiness and the evaporation rate of the pavements predicted by the time domain reflectometry (TDR) method. 2) When the albedo was changed to 0.5 from an arbitrary starting condition of 0.3, holding other variables constant, the peak surface temperature of the pavement dropped by 11.5%. When heat capacity was changed to $2.5\;kJm^{-3}K^{-1}\;from\;1.5\;kJm^{-3}K^{-1}$, surface temperature dropped by 8.0%. When daily evaporation was changed to 1 mm from 2 mm, temperature dropped by 5.7%. When heat conductivity was changed to $2.5\;Wm^{-1}K^{-1}\;from\;1.5\;Wm^{-1}K^{-1}$, the peak surface temperature of the pavement fell by 1.2%. The peak pavement surface temperature under the arbitrary basic condition was $24.46^{\circ}C$ (12 a.m.). 3) It accordingly became evident that the pavement surface temperature can be most effectively lowered by using materials with a high albedo, a high heat capacity or a high evaporation at the pavement surface. The glare situation, however, is intensified by raising of the albedo, moreover if reflected light is absorbed into surrounding physical masses, it is changed into heat. It accordingly became evident that raising the heat capacity and the evaporative capacity may be the moot acceptable measures to improve the thermal characteristics of the pavement. 4) The sensitivity of the surface temperature to major meteorological variables was as follows. When the daily average temperature changed to $0^{\circ}C\;from\;15^{\circ}C$, holding all other variables constant, the peak surface temperature of the pavement decreased by 56.1 %. When the global solar radiation changed to $200\;Wm^{-2}\;from\;600\;Wm^{-2}$, the temperature of the pavement decreased by 23.4%. When the wind velocity changed to $8\;ms^{-1}\;from\;4\;ms^{-1}$, the temperature decreased by 1.4%. When the cloudiness level changed to 1.0 from 0.5, the peak surface temperature decreased by 0.7%. The peak pavement surface temperature under the arbitrary basic conditions was $24.46^{\circ}C$ (12 a.m.)

• Food Science of Animal Resources
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• v.38 no.5
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• pp.959-969
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• 2018

This study investigated the effects of deep freezing and storage temperature ($-50^{\circ}C$, $-60^{\circ}C$, and $-80^{\circ}C$) on the quality and freshness of lamb. To compare the qualities of deep frozen and stored lamb, fresh control and normal freezing conditions ($-18^{\circ}C$) were adopted. As quality and freshness parameters, drip loss (thawing loss and cooking loss), water-holding capacity (WHC), texture profile analysis (TPA), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVBN) were evaluated during 5 months of storage. Temperature influenced the drip loss and WHC, and deep freezing minimized the moisture loss during frozen storage compared to the normal freezing condition. Lamb frozen and stored at deep freezing temperature showed better tenderness than that stored in normal freezing conditions. In particular, lamb frozen at lower than $-60^{\circ}C$ exhibited fresh lamb-like tenderness. Regardless of temperature, evidence of lipid oxidation was not found in any frozen lamb after 5 months, while TVBN was dependent on the applied temperature. Therefore, this study demonstrated that deep freezing could potentially be used to maintain freshness of lamb for 5 months. From the quality and economic aspects, the freezing and storage condition of $-60^{\circ}C$ is estimated as the optimum condition for frozen lamb.