• The Journal of the Petrological Society of Korea
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• v.6 no.2
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• pp.111-122
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• 1997

Provenance type and paleoclimate of the Jinju and Iljig formation were studied on the basis of compositions of sandstones from the western Euiseong area in the northern part of Kyong-sang basin. The average compositions of quartz, feldspar and lithic grain(Q:F:L) from the sandstones are 53:40:7 and 50:46:4 for Jinju and Iljig formations, respectively. The values fall into the arkosic arenite field. Petrographic detrital modes of the sandstones mainly suggest transitional continental block for the tectonic setting of the provenance. All sandstones from the Jinju and IIjig formations show chemical compositions close to average values of arkose(Pettijohn, 1975). $Na_2O$ contents is relatively high. $Fe_2O_3$(total iron) and MgO contents decrease with increasing $SiO_2$ contents since the framework grains of arkoses supposed to be derived from granitic rocks are poor in ferromagnesian minerals. The detrital framework grains still possess climatic signs even though the grains were more or less altered during deep burial. Bivariant plot of Suttner and Dutta(1986) suggests semi-arid to semi-humid paleoclimate during the deposition of the Jinju and Iljig sandstones.

• Journal of Mushroom
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• v.6 no.3_4
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• pp.138-145
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• 2008

A Gram-positive, endospore-forming, rod-shaped bacterial strain was isolated from spent mushroom (Pleurotus eryngii) substrates taken from the Hoamfarm located in Keyollgnam, Korea. The isolate, designated CS9, was facultatively anaerobic, motile rod and produced xylanase. The strain grew optimally at $40^{\circ}C$ and pH 6.0. The major cellular fatty acids were anteiso-$C_{15:0}$, anteiso-$C_{17:0}$, and iso-$C_{17:0}$. The genomic DNA G+C content was 45 mol%. Comparative 16S-rDNA sequence analysis showed that the isolate CS9 formed a distinct phyletic line within the genus Bacillus and was most closely related to Bacillus subtilis YB1, with 16S DNA sequence similarity of 96.8%. Sequence similarities to other type strains were 92-94%. On the based of physiological and molecular properties, the isolate CS9 was classified within the genus Bacillus as Bacillus subtilis CS9.

• Journal of Animal Science and Technology
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• v.47 no.1
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• pp.49-56
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• 2005

The Korean styled meat products such as grilled and/or roasted ham(Jikhwagui: J), Bulgogi ham(B), Kimbab ham(K) and sliced roasted ham(DDukgalbi: D) were obtained from different Korean meat processing companies and investigated for their salinity, saccharinity, pH, moisture and fat content, meat color and sensory evaluation. The results obtained were as follows; Percentage of saccharinity in J, B, K and D ranged 7.5 %(13) - 12.7% (J2), 5.3 0/«B2) -7.5 o/«BI), 5.2 0/«K4) - 6.6 o/«KI, K2, KS), and 6.60/«04) - 14.4o/«Dl), respectively. Percentage of salinity in J, B, K and D ranged 2.260/«13)- 2.38 0/«J4), 1.850/«B2) - 2.45 0/«B3), 1.94o/«KI) - 2.40% (K3), and 1.830/«02) - 2.19 o/«Dl), respectively. The pH value of J, B and K were ranged 6.30 - 6.44, 6.266.37 and 6.20 - 6.42, respectively, which are slightly higher than that of D(5.86 - 6.25). Content of average moisture were higher in B(61.0 %), K(59.94%) and J(59.63%) compared to the D(55.93%). In crude fat, B and D were ranged 14-21 %, which are very lower than those of K(59.94%) and J(59.63%). In meat color, $L^*$ value were above 50.0, except D2 and D3. $a^*$ value of B were slightly higher than those of other meat products. Compared to sensory evaluation, the overall acceptability of J is excellent in the range of saccharinity 12.7%, salinity 2.3 %, moisture 61 %, crude fat II - 12%, $L^*$ value 52 - 54, and $a^*$ value 12.3- 12.7. In the case of B, the overall acceptability is excellent in the range of saccharinity 6.6 - 7.5 %, salinity 1.90- 2.45 %, moisture 60 %, crude fat 15 %, $L^*$ value 56, and $a^*$ value 15. In the case of K, the overall acceptability is excellent in the range of saccharinity 6.5 %, salinity 2.4 %, moisture 61 %, crude fat 16%, $L^*$ value 53, and $a^*$ valuce 15. In the case of D, the overall acceptability is excellent in the range of saccharinity 14.0%, salinity 2.1 %, moisture 55%, crude fat 55%, $L^*$ value 50, and $a^*$ value 13.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.395-400
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• 2008

This study was carried out to compare the textural properties of crab-flavored sausage manufactured with six different formulations. We prepared crab-flavored sausage from Alaska pollack surimi as a control by the washing method, and various mixtures of surimi and chicken breast meat were manufactured (pH 11.0) with 33.33% chicken breast meat (CBM) (T1), 50% CBM (T2), 66.66% CBM (T3), 100% CBM (T4) and 20% commercial mechanically deboned chicken meat (MDCM) (T5). Brittleness, gumminess, chewiness, breaking force, gel strength, jelly strength, sensory flavor. texture, and overall acceptability were significantly lower in the formulations containing chicken meat in proportion to the % CBM (p<0.05). However, cohesiveness and springiness were significantly higher in the formulations containing chicken meat in proportion to the amount of CBM (p<0.05). Folding test and deformation values were significantly lower in the surimi manufactured with CBM at pH 11.0. although T5 showed no significant differences relative to the control. Overall, these results indicate that similar textural properties in the crab-flavored sausage were attained when surimi was prepared with 20% CBM and MDCM.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.334-339
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• 2009

This study was carried out to determine the effects of olive-oil prepared tomato powder (OPTP) and lycopene on seasoned raw pork. 1.5% OPTP was added in T1 and 3.0% in T2; and 0.03% refining lycopene was added in T3. While in storage, pH values of the treated samples were lower (p<0.05) than those of the control samples. Upon increasing storage, salinity values of OPTP samples increased as well, however, the values of T3 did not change. There were significantly higher TBARS values observed in the OPTP samples compared to control, but no significant difference between T3 and the control samples in TBARS values during storage. VBN values of T2 samples were lower than that of other samples at Day 3 and Day 6 of storage. At Day 9 however, the VBN values of T1 and T2 were significantly higher than those of the control and T3. There was no significant difference between the control and the treated samples in the total plate counts. There were relatively higher redness, yellowness and chromatic values observed in the treated samples than in control. In sensory evaluation, there was no significant difference between the control and the treated samples in color, tenderness, juiciness and overall acceptability.

• Reproductive and Developmental Biology
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• v.28 no.3
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• pp.181-185
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• 2004

This study was conducted to examine whether activation treatments, source of oocytes and culture conditions affect in vitro developmental ability of caprine oocytes. Mature Korean native goats were pretreated with intravaginal CIDR for 10 days. The goats were then treated with a single intramuscular injection of 1,000 IU PMSG on Day 8 or twice daily injection of a total of 70 mg FSH for 3 days from Day 8 of CIDR insertion for superovulation. All the goats were injected with 10 mg PGF/sub 2a/ on Day 8 and 400 IU hCG on Day 10 of CIDR. Oocytes were surgically collected by oviduct flushing(in vivo maturation) or direct follicle aspiration(in vitro maturation) through mid-ventral incision at 35 h after hCG injection. Fifteen to twenty oocytes were placed in TCM-199 medium containing 25 mM Hepes and hormones under mineral oil at 39℃ in a humudified atmosphere of 5% CO₂ in air for 22 to 24 h. After maturation, the oocytes were activated by electric stimulation or ionomycin + 6-DMAP. The activated oocytes were then cultured in M16, TCM-199 and mSOF media supplemented with proteins at 39℃ for 6 to 7 days. Activation treatments did not affect cleavage of the oocytes. The cleavage rates were 64.1% (41/64) in oocytes activated by electric stimulation and 76.5% (218/285) in oocytes activated by ionomycin + 6-DMAP. The proportion of development to blastocyst was 15.6% (34/218) in oocytes activated by ionomycin + 6-DMAP, but activation by electric stimulation did not support embryos developed beyond morula stage. There were no differences in the cleavage rates of activated oocytes experiencing in vivo (86.8%, 66/76) and in vitro maturation (69.0%, 127/184). However, the development rate to blastocyst stage was significantly (P<0.05) higher for oocytes matured in vivo (50.0%, 33/66) compared to in vitro (0.8%, 1/127). Culture conditions did not affect the cleavage of -activated oocytes. The cleavage rates were 51.6% (49/95) in M16, 64.3% (18/28) in TCM-199 and 81.0% (145/179) in mSOF, respectively. By contrast, the development rate of activated oocytes to stage was greater (P<0.05) for oocytes cultured in mSOF medium (23.4%, 34/145) than in M16 or TCM-199 (0.0%). Our results suggest that source of oocytes and culture conditions are major factors affecting in vitro development of caprine parthenogenetic oocytes.

• Korean Journal of Heritage: History & Science
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• v.49 no.1
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• pp.4-21
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• 2016

The purpose of this study is to investigate changes of Jinju Sword Dance, characteristics of the changes, and the current condition of its preservation and succession after the designation as the important intangible cultural property no. 12 in January 16th, 1967. In other words, this study understands the situation which has established the present state of after changes over generations. As of now. the year of 2015, the 3 generation holders have been approved since 1967. In 1967, 8 members of $1^{st}$ generation holders were selected from gisaengs of Gwonbeon. However, the succession training was incomplete due to conflicts among the holders, the deaths of some holders, and economic activities of the individuals. As the need of a pivot for succession training and activities was rising, Seong, Gye-Ok was additionally approved as the $2^{nd}$ generation holder on June $21^{st}$, 1978. Seong, Gye-Ok who had never been a gisaeng had dramatically changed with a lot of new attempts. After the death of Seong, Gye-Ok in 2009, Kim, Tae-Yeon and Yu, Yeong-Hee were approved as the $3^{rd}$ generation holders in February, 2010. Based on the resources including the "Cultural Research Reports of Important Intangible Cultural Properties" in 1966 and videos up to 2014, the changes of the dance and surroundings are as follow. 1. The formation of musical accompaniment has been changed during the 3 generations. In the video of the $1^{st}$ generation(in 1970), the performance lasted about 15 minutes, whereas the performance lasted 25 minutes in the video of the $2^{nd}$ generation. Yumbuldoduri rhythm was considered as Ginyumbul(Sangryeongsan) and played more slowly. The original dance requiring only 15 rhythms was extended to 39 rhythms to provide longer performance time. In the $3^{rd}$ generation, the dance recovered 15 rhythms using the term Ginyumbul. The facts that Yumbul was played for 3 minutes in the $1^{st}$ generation but for 5 minutes in the 3rd generation shows that there was tendency pursuing the slowness from the $2^{nd}$ generation. 2. For the composition of the Dance, the performance included additional 20 rhythms of Ginyumbul and Ah(亞)-shaped formation from the $2^{nd}$ generation. From the $3^{rd}$ generation, the performance excluded the formation which had no traditional base. For the movement of the Dance, the bridge poses of Ggakjittegi and Bangsukdoli have been visibly inflexible. Also, the extention of time value in 1 beat led the Dance less vibrant. 3. At the designation as an important intangible cultural property (in 1967), the swords with rotatable necks were used, whereas the dancers had been using the swords with non-rotatable necks since late 1970s when the $2^{nd}$ generation holder began to used them. The swords in the "Research Reports" (in 1966) was pointy and semilunar, whereas the straight swords are being used currently. The use of the straight swords can be confirmed from the videos after 1970. 4. There is no change in wearing Jeonlib, Jeonbok, and Hansam, whereas the arrangement of Saekdong of Hansam was different from the arrangement shown in the "Research Reports". Also, dancers were considered to begin wearing the navy skirts when the swords with non-rotatable necks began to be used. Those results showed that has been actively changed for 50 years after the designation. The $2^{nd}$ generation holder, Seong, Gye-Ok, was the pivot of the changes. However, , which was already designated as an important intangible cultural property, is considered to be only a victim of the change experiment from the project to restore Gyobang culture in Jinju, and it is a priority to conduct studies with historical legitimacy. First of all, the slowing beat should be emphasized as the main fact to reduce both the liveliness and dynamic beauty of the Dance.

• Journal of Embryo Transfer
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• v.19 no.2
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• pp.81-87
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• 2004

This study was designed to determine whether repeated superovulation is beneficial for recovery and quality of oocytes in Korean native goats. Seventy-six mature goats, maintained in a pen under natural day length and fed hay ad libitum, were pretreated with progestagen impregnated CIDR for 10 days and then the goats were divided into two groups. One group of the goats received a single intramuscular injection of 1,000 IU PMSG on Day 8 of CIDR insertion. The other group of the goats received twice daily intramuscular injections of a total of 70 mg FSH for 3 days from Day 8 of CIDR. All the gonadotropin treated goats were injected with 10 mg $PGF2{\alpha}on$ Day 8 and 400 IU hCG in the afternoon on Day 10. For oocyte recovery, donor goats were fasted 24 h before operation. Anesthesia was induced by intravenous injection of 2% xylazine(0.2 mg/kg body weight) and ketamin(11 mg/kg body weight). In vivo oocytes were recovered by follicle aspiration or oviduct flushing at 35 to 40 hours after hCG injection through mid-ventral incision. The mean number of CL and oocytes recovered and recovery rate of oocytes by oviduct flushing were greater(P<0.05) in the first treatment than those in the second treatment. Contrary to our assumption, PMSG treatment significantly (P<0.05) increased the number of CL formed and recovery rate of oocytes compared to FSH. However, the same effect was not observed in recovery of follicular oocytes. There was no significant difference in oocyte quality between FSH and PMSG or first and second treatments. The present results indicate that repeated superovulation and repeated use of donor animals may be inefficient for obtaining oocytes in good qualities.

• Food Science of Animal Resources
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• v.25 no.3
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• pp.295-303
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• 2005

A total of 120 pigs were used to investigate the effect of feeding probiotics on physico-chemical properties and sensory evaluation of pork loin. About 50kg pigs were randomly alloted into one of six experimental diet groups (C1:commercial diet feed the gilt; C2:commercial diet feed the barrow; T1:$0.5\%$ YC2000 feed the gilt T2:$0.5\%$ YC2000 feed the barrow; T3:$0.1\%$ YC2000 + $0.3\%$ KBC1121 feed the gilt; T4:$0.1\%$ YC2000 + $0.3\%$ KBC1121 feed the barrow). Pigs were slaughtered at approximately 110kg live weight. Crude fat and crude ash were not difference among the treatments. However, water content was higher in T1 and T2 compared to other treatment and the protein level of T3 was higher than those of other treatments. All of dietary probiotic groups showed higher pH compared to control. Especially, pH of T1 and T2 were higher among the dietary probiotic groups. Cholesterol level of dietary probiotic groups were lower compared to control. In meat color, $a^{*}$ was higher in T1 and $b^{*}$ was lower in T2 compared to other treatments. In sensory evaluation of cooked meat, aroma, flavor, tenderness, juiciness and overall palatability were higher in control, whereas T3 and T4 showed higher score in tenderness, juiciness and overall palatability. T3 had higher myristic acid. palmitoleic acid and oleic acid, whereas arachidonic acid was lower in T3. In conclusion, dietary probiotic groups were much better than other treatments in cholesterol, color, tenderness and juiciness. But drip loss of dietary probiotic groups showed higher due to lower pH compared to control.

• Proceedings of the KSAR Conference
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• 2005.06a
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• pp.47-54
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• 2005

In boars, unlike the cases in males of other species, gonadal hormones suppress voluntary feed intake. for this reason, barrows, compared with gilts or boars, eat too much feed resulting in excessive fat deposition. Two experiments were performed in the present study to investigate the effects of implantation of Revalor H[Experiment(Exp.) I: 140mg trenbolone acetate(a synthetic androgen) + 14mg estradiol-$17\beta(E_{2}\beta)$] and Compudose(Exp. II; 24mg $E_{2}\beta$) on growth efficiency, carcass characteristics and circulating concentrations of IGF-I and IGF-binding protein-3(IGFBP-3). In Exp. I, sixty-four cross-bred finishing barrows weighing approximately 60kg were randomly divided into eight pens under a 2[control vs Revalor implant] $\times$ 2(ad libitum vs $80\%$ ad libitum feeding) $\times$2[control($103\%$ NRC-recommended level) vs low-energy($87\%$ NRC recommendation) diet] arrangement of treatments. In Exp. II, effects of Compudose were studied using 80 finishing barrows(10 animals/pen). In both Exps., all the animals were slaughtered at 100- to 110-kg body weight. Both Revalor and Compudose implants caused a decrease in feed intake and backfat thickness without affecting major physicochemical characteristics of the carcass and an increase in circulating IGF-I concentration. Moreover, Revalor implant exhibited greater effects than restricted feeding, low-energy diet, or Compudose in these variables. In addition, Revalor implantation suppressed weight gain, but enhanced the feed efficiency without exhibiting any interaction with the diet or feeding. In summary, results suggest that 1) both androgen and estrogen suppress voluntary feed intake and backfat deposition and enhance IGF-I secretion and 2) these effects of the gonadal steroid hormones in growth are likely to be mediated, in part, by IGF-I in finishing barrows.