• Journal of The Korean Society of Grassland and Forage Science
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• v.37 no.2
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• pp.132-139
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• 2017

This study was conducted to find out the effects of over seeding using new grass varieties orchardgrass 'Kordione' and 'Onnuri', and tall fescue 'Greenmaster' on botanical composition and dry matter productivity from 2013 to 2016 in low productivity hilly pasture, middle area of Korea. There were used 3 grass seed mixture types made of different compositions and amounts {T1: control - no over seeding, T2: tall fescue (TF) 'Greenmaster' $18kg\;ha^{-1}$, orchardgrass (OG) 'Kordione' $9kg\;ha^{-1}$, Perennial ryegrass (PRG) 'Linn' $5kg\;ha^{-1}$, and Kentucky bluegrass (KBG) 'Kenblue' $2kg\;ha^{-1}$, T3: TF 'Greenmaster' $9kg\;ha^{-1}$, OG 'Kordione' $18kg\;ha^{-1}$, PRG 'Linn' $5kg\;ha^{-1}$, and KBG ' Kenblue' $2kg\;ha^{-1}$, T4: TF 'Greenmaster' $9kg\;ha^{-1}$, OG 'Onnuri' $18kg\;ha^{-1}$, PRG 'Linn' $5kg\;ha^{-1}$, and KBG 'Kenblue' $2kg\;ha^{-1}$}. In the botanical composition of grassland, T1 nearly remained constant in other seasons while ratio of weeds were increased in summer season. T2 was better than control (T1) in portion of grass ratio, which has increased by 80%. In the early time of establishment, the portions of OG were increased in T2, but TF rate was increased after 3 years later when grass was established. T3 and T4 showed a very similar patterns, grass ratio had increased by 80% and the portion of KBG had increased as time passed. T2 ($129,763kg\;ha^{-1}$) was showed the highest dry matter yield than other treatments (T1: $6,756kg\;ha^{-1}$, T3: 9641, and T4: 10,738) in 2016.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.50-55
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• 2010

This study was conducted to investigate the shelf-life and quality of breads made with 0.5, 1 and 2% of Myagropsis myagroides fermented ethanol extracts (MOE). The total microbial count in breads made with 2% MOE decreased to about 1.6 log cycles as compared to that of breads not containing MOE. The protection index measured by rancimat increased with an increase in the quantity of MOE in the breads. During the storage period, the pH value was not different between breads containing MOE and breads not containing MOE. The lightness and redness of the breads decreased with an increase in the quantity of MOE, while the yellowness increased. In the sensory evaluation, the breads containing 0.5% MOE were more preferred than the breads not containing MOE. These results suggest that the addition of 0.5% MOE to breads has a good effect on improving the shelf-life and overall quality.

• Journal of Animal Science and Technology
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• v.46 no.6
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• pp.917-924
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• 2004

Using PCR-RFLP haplotyping for the mitochondrial DNA(mtDNA) fragment containing the NADH dehydrogenase 2 gene(ND2) and three tRNA genes(tRNA-Met, tRNA-Trp and tRNA-Ala), we characterized the genetic diversity of five pig breeds including Jeju native pigs. mtDNA polymorphisms showing distinct cleavage patterns were found in the pig breeds. Two digestion patterns were detected when HaeIII- and Hinfl-RFLP, and four in the Tsp5091-RFLP analyses. Combining the three restriction enzyme digestion patterns found in five different pig breeds, four mtDNA haplotypes were observed and the haplotype frequencies were significantly different by the pig breeds. A monomorphic haplotype, mtWB, was observed in both Korean wild boars and Large White pigs. Both Duroc and Landrace pigs contained two haplotypes suggesting their multiple maternal lineages. Jeju native pig has two haplotypes(mtJN and mtJD). Of these, mtJN is identified as a Jeju native pig specific haplotype. This study suggested that more than two progenitor populations have been taken part in the domestication process of the Jeju native pig population, and/or probably subsequent crossing with other pig breeds from near east Asia. Unlike with our prediction, there was no direct evidence under molecular levels on the maternal introgression of Korean wild boar in the domestication of Jeju native pigs. In conclusion, specificity of mtDNA haplotypes related to pig breeds win be useful for identifying the maternal lineage as wen as constructing the genealogical pedigree in pigs.

• Journal of Bio-Environment Control
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• v.11 no.4
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• pp.181-187
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• 2002

The overall objective of this study was to improve tomato fruit quality, while maximizing yield. The variety of 'Momotaro' was grown in the basic nutrient solution of 1.6 dS.m$^{[-10]}$ which was supplemented by three levels of seawater with EC 1.0, 2.0 or 3.0 dS.m$^{[-10]}$ . Tomato plants were cultivated in cool seasons. Plant growth characteristics were compared between treatments, and fruits were classified to analyse fruit quality characteristics according to ripening stages： MG, Br, Br＋3, Br＋5, Br＋7 and Br＋10. Adding seawater generally did not affect the shoot growth parameters such as plant height, leaf length, leaf width, internode length and chlorophyll content. Adding seawater negatively affected yield parameters such as the height and weight of fruit, marketable fruit weight per plant and marketable fruit yield. Therefore, the more yield reduction was obtained with the increasing level of seawater treatment. Fruit quality was improved by seawater treatment. The degree of the effect for $^{\circ}$Bx degree and sugars were the highest with the EC of seawater 2.0~3.0 dS.m$^{[-10]}$ , and at the Br＋5~Br＋7 of ripening stages. The relative abundance of tomato flavor, volatile components, was not generally affected by the seawater treatment with an exception of 6-methyl-5-hepten-2-one. The relative abundance of most volatile components increased as ripening progressed. The increment began at the Br stage and showed the highest increment at the Br＋5~Br＋7 stages. The results from these experiments suggest that seawater treatment of EC 3.6 dS.m$^{[-10]}$ for hydroponics is good for improving tomato quality. Fruit quality is the best at the Br＋5~Br＋7 ripening stages. It is considered that these results may be applied far use in hydroponic culture to improve fruit quality with minimum yield reduction.

• Korean journal of food and cookery science
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• v.2 no.1
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• pp.45-53
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• 1986

This study was conducted to investigate the effects of the properties of sugar (20％, 30%) and starch (l5％, 20%, 25％) to Angdo on Angdo Pyun's preference, texture and color_ Textural characteristics were examined through sensory evaluation, Rheometer. Color test by Color and color difference meter. The properties through sensory evaluation were appearance, color, flavor, hardness, thickness and acceptability. With Rheometer, compression force, work ratio, adhesive work and gumminess were measured. With Color and Color difference meter, L, a ana b were measured. The results were as follows: 1. Sensory evaluation indicated that with the increase of starch addition, the Angdo Pyun maintained a worse apperance and got hardened and thickened. As the amount of suger increased, the Angdo fyun maintained better in color and flavor as well as its acceptability. 2. Rheometer measurement indicated that a compression force, work ratio, adhesive work and gumminess tended to increase, as the starch proportion increased. As the amount of sugar increased, the Angdo Pyun maintained a greater adhesive work, work ratio and gumminess. 3. Color and Color difference meter indicated that figure L ana a tended to increase and b, ΔE and ΔC decrease, as the starch proportion increased. 4. In the analysis of correlation between hardness and compression force, it was found that they are highly related. In view of the above results, it came to the conclusion that Angdo Pyun with the addition of 30％ sugar and 15％ starch could give the best result among the groups studied.

• Clinical and Experimental Reproductive Medicine
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• v.29 no.4
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• pp.269-278
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• 2002

Objective s: Chromosome aneuploidy is associated with recurrent abortion and congenital anomaly and genetic diseases occur repeatedly in the specific families. Preimplantation genetic diagnosis (PGD) can prevent aneuploidy or genetic disease by selecting normal embryos before implantation and is an alternative to prenatal diagnosis. The aim of this study is to assess the outcome of PGD cycles by using FISH or PCR, and to determine the clinical usefulness and values in patients with risk of chromosomal aneuploidy or genetic disease. Materials and Methods: From 1995 to Apr. 2001, a total of 108 PGD cycles in 65 patients with poor reproductive outcome were analyzed. The indications of PGD were translocation (n=49), inversion (n=2), aneuploidy screening (n=7), Duchenne muscular dystrophy (n=5) and spinal muscular atrophy (n=2). PGD was applied due to the history of recurrent abortion, previous birth of affected child or risk of aneuploidy related to sex chromosome aneuploidy or old age. Blastomere biopsy was performed in 6$\sim$10 cell stage embryo after IVF with ICSI. In the single blastomere, chromosome aneuploidy was diagnosed by using FISH and PCR was performed for the diagnosis of exon deletion in DMD or SMA. Results: The FISH or PCR amplification was successful in 94.3% of biopsied blastomeres. The rate of transferable balanced emb ryos was 24.0% in the chromosome translocation and inversion, 57.1% for the DMD and SMA, and 28.8% for the aneuploidy screening. Overall hCG positive rate per transfer was 17.8% (18/101) and clinical pregnancy rate was 13.9% (14/101) (11 term pregnancy, 3 abortion, and 4 biochemical pregnancy). The clinical pregnancy rate of translocation and inversion was 12.9% (11/85) and abortion rate was 27.3% (3/11). In the DMD and SMA, the clinical pregnancy rate was 33.3% (3/9) and all delivered at term. The PGD results were confirmed by amniocentesis and were correct. When the embryos developed to compaction or morula, the pregnancy rate was higher (32%) than that of the cases without compaction (7.2%, p<0.01). Conclusions: PGD by using FISH or PCR is useful to get n ormal pregnancy by reducing spontaneous abortion associated with chromosome aneuploidy in the patients with structural chromosome aberration or risk of aneuploidy and can prevent genetic disease prior to implantation.

• Food Science and Preservation
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• v.20 no.5
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• pp.659-667
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• 2013

This study was performed to determine the effects of the blanching condition (immersion ratio 1:15 (w/v) for 3 min at $95^{\circ}C$, and solution containing 1% sodium chloride) and selected forming agents (dextrin DE=10, dextrin DE=20, ${\beta}$-cyclodextrin; each forming agents added 5%) on the phytochemical compounds and quality characteristics of Ligularia fischeri leaves. The moisture was not affected by the forming agent. The color of a, b and chroma values were low in the blanching treatment groups and were significantly lowest with ${\beta}$-cyclodextrin (CD). The polyphenol and flavonoid contents in the blanching treatment groups were higher than those in the non-blanching-treatment group. The ascorbic acid content was higher in the non-blanching-treatment group and was significantly highest in the group treated with dextrin (DE=10) whereas the blanching treatment groups showed lower dehydroascorbic acid content than the non-blanching-treatment group. The water absorption was higher in the non-blanching-treatment group and was significantly highest in the group treated with CD. The water solubility in the blanching treatment groups treated with dextrin (DE=20) and CD was higher than that in the blanching treatment group treated with DE=10. The total chlorophyll and chlorophyll a and b contents were high in the blanching treatment group treated with CD, and for the total carotenoid contents, the same tendency as that seen with the chlorophyll content was observed. With regard to the particle diameter, those in the blanching treatment groups were lower than that in the non-blanching-treatment group and was significantly lowest in the blanching treatment groups treated with DE=20 and CD. The result of SEM observation showed that the spray-dried powders in blanching treatment groups treated with the DE=20 and CD forming agents had uniform particle distribution.

• Food Science and Preservation
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• v.23 no.6
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• pp.797-803
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• 2016

In this study, we investigated the effect of fermentation conditions on the amylolytic and proteolytic activities of Aspergillus luchuensis strain 74-5 and Aspergillus oryzae strain 75-2, which are used in the preparation of the starter culture, for Takju (Korean traditional rice wine). The starter culture was optimized using different conditions, such as inoculum size, inoculation temperature, and incubation time. The enzyme activities under each condition were measured. In the A. luchuensis strain 74-5 starter culture, the ${\alpha}-amylase$ and glucoamylase activities increased, however the activity of acidic protease decreased as the diluent to starter culture ratio increased. In the A. oryzae 75-2 starter culture, all enzyme activities were maintained at a higher level even at 5% inoculation ratio. Higher enzyme activities were observed in the middle range of inoculation temperature (35, $40^{\circ}C$), than in the lower range (20, $30^{\circ}C$). Enzyme activity in the starter culture varied with incubation time, however it was the highest at 144 and 120 hr, respectively, for A. luchuensis strain 74-5 and A. oryzae strain 75-2. The spore count of the starter culture was approximately $2{\times}10^7$ during fermentation, out of which contamination by aerobic bacteria was about $3{\times}10^3$. The results suggested that the starter culture of each strain could be used as an inoculum for fermentation. However, we needs to conduct further research for the selection of suitable diluting agents as well as drying methods to reduce the contamination by aerobic bacteria, while retaining the enzyme activity.

• Korean Journal of Weed Science
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• v.6 no.2
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• pp.110-123
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• 1986

To know the ecological pattern of bulrush (Scirpus juncoides Roxb.) seeds and overwintreed stumps in germination and sprouting responses as affected by different temperature (7 trt.), light intensity (5 trt.), shading intensity (S trt.), light quality (specturm spectrum; 6 trt.), soil acidity (7 trt.), stump sizea (weight base; 5 trt.), and molding depth (6trt.), respectively, this serial studies were conducted by use of growth chamber, incubator, Wagner pot and petri-dish. Most efficient treatment was obtained from 25-$35^{\circ}C$ temperature, higher light intensity in 2-11 klux range, 95% shading intensity, clear and yellow film for seeds/clear and blue film for stumps, soil pH 5.53, 3-4g stump weight, 0-5% wxygen concentration, 1 ㎝ flooding depth for seeds, and 1-1.5cm molding depth for seeds/0.5-1.0 cm molding depth for stumps, respectively, among others.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.361-367
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• 1984

In previous paper(Lee et al., 1984), preparation formula and processing conditions of the fish meat (mackerel) paste using dielectric heating were described, that included the proper shape and size of product and the conditions of dielectric heating, hot air dehydration, and heating with electric heater to yield the minimum expansion and case hardening during heating and to controll the final rater activity of 0.86 to 0.83 accompanying with a complete reduction of viable cells and good texture. In present study, changes in VBN, pH, total plate count, water activity, texture, the loss of available lysine, color indexes, TBA value, and the content of TI were determined to assess the quality stability and shelf-life of the product during the storage for 35 days at $5^{\circ}C\;and\;25^{\circ}C$, respectively. And the effect of vacuum sealing and hot water treatment before storage on the storage stability of product was also mentioned. As the product was vacuum packed in K-flex film bag, heat treated in boiling water for 6 minutes, and stored, water activity was maintained 0.86 to 0.84 for 35 days regardless of storage temperature, and the increase of total plate count was negligible in case of $5^{\circ}C$ storage while tended to gain slightly after 25 days at $25^{\circ}C$ storage. Changes in VBN was also minimum with an increase of 1.5 mg/100g at $5^{\circ}C$ and 7.0mg/100g at $25^{\circ}C$, but in case of unpacked sample, it was 24.5mg/100g at $5^{\circ}C$ and 42.4 mg/100g at $25^{\circ}C$ even after 7 days. In textural property hardness tended to increase after 28 days and folding test score was down to A or B from AA grade. The loss of available lysine was $7.5\%\;at\;5^{\circ}C$ and $17.0\%\;at\;25^{\circ}C$ but brown color was not deeply developed as the color index score indicated. TBA value was not increased at $5^{\circ}C$ while it tended to increase rapidly after 30 days at $25^{\circ}C$. Changes in TI content was not obvious except that it showed a tendency of increase at the end of storage as well as in the change of lysine and TBA value. It is concluded from the results that the quality of the product, pasteurized and water activity controlled by dielectric heating, and vacuum packed in K-flex film would be stable for more than 35 days at $5^{\circ}C$ and at least 25 days even at room temperature.