• Korean Journal of Poultry Science
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• v.42 no.2
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• pp.101-108
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• 2015

This study investigated the initial pH measured at 15 min post-mortem, ultimate pH, water holding capacity (WHC), and color of meats obtained from five lines of Korean native chicken (KNC) for the development of breed for high-quality meat. In addition, the effect of sex was examined. In total, 595 $F_1$ progeny (Black [B], Grey-Brown [G], Red-Brown [R], White [W] and Yellow-Brown [Y]) from 70 full-sib families were used. Chickens were slaughtered at 20 wk of age and the measurement traits of all breast and thigh meats from 595 chickens were analyzed. The initial pH at 15 min post-slaughter of the breast and thigh meats was affected by the line and sex of Korean native chicken (P<0.05). However, there was no line and sex effect on ultimate pH and WHC of the breast and thigh meat except that the ultimate pH of thigh meat had line effect. Except for the $L^*$ value of breast meat, the meat color was significantly affected by line and sex (P<0.05). The ultimate pH showed consistently negative correlation with the $L^*$ value and positive correlation with the $a^*$ value in breast and thigh meats. Based on the results, we concluded that the line W in male chickens and the line G and W in female chickens may be good candidates for the selection to develop breed for high-quality meat because these lines showed property of high initial pH or/and ultimate pH.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.159-164
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• 2016

This study was conducted to investigate the quality characteristics and antioxidant properties of cookies supplemented with 1-4% (w/w) persimmon leaf powder (PLP). pH and density of the cookie dough increased significantly with increase in PLP concentration (p<0.05). The moisture content, spread ratio, and loss rate of cookies decreased significantly with increase in PLP concentration (p<0.05). Lightness ($L^*$), redness ($a^*$), and yellowness ($b^*$) also decreased significantly with increase in PLP concentration (p<0.05). The use of PLP significantly increased the hardness of the cookies. Moreover, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly elevated (p<0.05). The consumer acceptance test indicated that addition of PLP at a concentration of up to 2% (w/w) garnered a favorable response from consumers with respect to softness, taste, and overall preference. On the basis of the overall observations, cookies supplemented with 2% (w/w) PLP were found to benefit from the functional properties of PLP, without compromising on consumer acceptance.

• Current Research on Agriculture and Life Sciences
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• v.21
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• pp.39-47
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• 2003

The object of this study was to analyze influence which Black locust afforestation affected to soil, to research change of soil environment of Black locust planted stand and adjacent stands through comparative analyzing physichemical property of soil of them. It was investigated that the soil texture of Black locust planted stand and the adjacent stands was mostly SL. and LS. According to this result I could know that transformation of soil texture by vegetation easily happened because transformation soil texture results from the parent rock. I could ascertain that difference existed between Black locust planted stand and the other stands in soil pH and Carbon content of planted stand of Black locust pH, contents of Available $P_2O_5$ Carbon, Total Nitrogen. In other words, pH and Carbon content of Black locust planted stand were lower than that of Oak forest, higher than that of Pine forest. These results showed that Black locust was which fix nitrogen. I could infer that Black locust afforestation made forest soil fertilized. In soil of Black locust planted stand and the adjacent stands, statistical value appeared highly in pH and existed in content of Carbon, Total nitrogen, too. And high interrelationship appeared in the order of pH, C/N Ratio, CEC, Total nitrogen content was in each stands. I suppose that the trespassing extent of Black locust to Oak forest and Pine forest which are adjacent to planted stand of Black locust is different because of low pH, lackness of Available $P_2O_5$ Carbon, and what not.

• Journal of Korean Society of Forest Science
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• v.99 no.3
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• pp.432-438
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• 2010

This study was carried out to understand the effect on soil chemical property, ion contents, and growth of Lonicera japonica by treatment of simulated acid rain and wood vinegar. It was treated total 30 times by one time per 2 weeks during 150 days from June to October dividing to various pH level of simulated acid rain (each pH 5.6, 4.5, 3.5 and 2.5) and the control site (pH 6.3). The wood vinegar diluted with 500 times was also treated total 10 times by one time per 2 weeks at the experimental sites. The soil pH was reduced as pH level of simulated acid rain was decreased. The organic content, total nitrogen, and Av. $P_2O_5$ in soil showed a tendency to increment. However, the soil improvement effect was exposed to be insufficient when a wood vinegar was treated. In the component of the plant body, $SO_4{^2}$ and $NO_3{^-}$ increased due to the simulated acid rain treatment and the increment ratio was reduced in the wood vinegar treatment plot. In addition, the cation contents showed a tendency to variation due to pH of simulated acid rain. And it showed more increment in the leaves than the root. The early fallen leaves and growth inhibition of L. japonica showed up after the simulated acid rain treatment but the growth of L. japonica increased after the wood vinegar treatment.

• Korean Journal of Acupuncture
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• v.28 no.3
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• pp.33-41
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• 2011

Objectives : The purpose of this study is to investigate effects of Scutellariae Radix water extract on hydrogen peroxide production in LPS-induced RAW 264.7 mouse macrophages. Methods : Scutellariae Radix produced from South Korea (SK) and Scutellariae Radix produced from China (SC) were extracted by hot water. Effects of SK and SC on hydrogen peroxide production in LPS-induced RAW 264.7 were measured by dihydrorhodamine 123 assay after 20, 24, 28, 44, 48, and 52 h incubation at the concentrations of 10, 25, 50, and 100 ug/mL. Results : SK significantly increased hydrogen peroxide production in LPS-induced RAW 264.7 cells for 20, 24, 28, 44, 48, and 52 h incubation at the concentrations of 10, 25, 50, and 100 ug/mL (P < 0.05). But SC did not represent any significant effect on hydrogen peroxide production in LPS-induced RAW 264.7 cells. Conclusions : These results suggest that Scutellariae Radix, especially produced from South Korea, has the immune-enhancing property related with its increasement of bacteriocidal hydrogen peroxide production in LPS-induced macrophages.

• Korean Journal of Pharmacognosy
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• v.40 no.3
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• pp.173-177
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• 2009

The in vitro antibacterial activities of honeybee(Apis mellifera. L) venom collected by a bee venom collector were investigated against several bacteria including antibiotic-susceptible and resistant Propionibacterium acnes. Honeybee venom was prepared with different concentrations and they showed strong antibacterial activites. Honeybee venom inhibited the growth of the tested antibiotic-resistant P. acnes at the concentration of 1 mg/ml. The inhibitory activities of the honeybee venom showed time-dependent manner. Honeybee venom did not influence the viability of human dermal fibroblast at the high concentration of less than 10 mg/ml. From these results, we expect that honeybee venom has strong antibacterial activities and has advantage for treating cure.

• Food Science of Animal Resources
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• v.21 no.2
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• pp.126-132
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• 2001

This study was carried out to investigate the effect of ultrasonic treatment on physicochemical and sensory properties of cooked chicken meat. Moisture content of ultrasonic treated breast meat was higher than that of control, fat content of control of breast and leg meat were higher than that of ultrasonic treatment, and protein of control of breast meat was higher than that of ultrasonic treatment. Hunters L(lightness)-and a(redness)-value were not different between cooking methods, L-value of breast meat and a-value of leg meat were higher without regard to cooking method. Hunterb (yellowness)-value was not different among cooking chicken meats. Cooking yield was not different between cooking methods, pH of ultrasonic treated chicken meats were higher than that of control. Water holding capacity and salt soluble protein extractability of ultrasonic treated breast meat were greater than that of control. Water soluble protein extractability of ultrasonic treated leg meat was higher than that of control, and shear force value was not different between cooking methods. Hardness, cohesiveness and gumminess were not different between cooking methods and parts of muscle. Springiness of ultrasonic treated leg meat was greater than that of control and chewiness of breast meat was higher than that of leg meat. Aroma, texture, juiciness and overall acceptability were not different between cooking methods, taste of ultrasonic treated leg meat was higher than that of control. In addition, the sensory scores of parts of muscle were affected greater than that of cooking methods.

• Journal of Applied Biological Chemistry
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• v.54 no.3
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• pp.190-196
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• 2011

Effectiveness of edible coatings containing soy protein isolate (SPI), in reducing oxidative browning and moisture loss during storage ($4^{\circ}C$) of cut apples, potatoes, carrots, and onions was investigated. The SPI coatings were shown to have antioxidative activity. Furthermore, addition of carboxymethyl cellulose (CMC) to the formulations significantly improved its antioxidative activity. Oxidative discoloration, as determined by Commission Internationale De I'Eclairage (CIE) lightness ($L^*$), redness ($a^*$), and yellowness ($b^*$) color scale, was significantly reduced (p <0.05) by SPI coating treatments over a storage time of 120 min. Loss of lightness was reduced by SPI coatings with and without CMC. These respectively showed 4.03 and 3.71% change of $L^*$ value compared to 8.56% for control. Browning of the control in cut potatoes was significantly increased by 106.6% in contrast to 34.3 and 35.2% for SPI coatings with and without CMC, respectively. The $b^*$ values also reflected effectiveness of SPI. Moisture barrier effect was significantly better for the treatments, compared to the control. SPI coatings reduced moisture loss in apples and potatoes, respectively, by 21.3 and 29.6% over the control. Cut onions did not show any treatment effect both in terms of browning and moisture loss. SPI coatings prove to be good moisture barrier and antioxidative property.

• Proceedings of the KIEE Conference
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• 2006.07c
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• pp.1359-1360
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• 2006

lTO(Indium-Tin-Oxide) was used as anode material for OLED. Characteristics of ITO have great effect on efficiency of OLEDS(Organic light emitting diodes). ITO surface was treated by Nd:YAG laser in order to improve its chemical properties, wettability, adhesive property and to remove the surface contaminants while maintaining its original function. In this study, main purpose was to improve the efficiency of OLEDs by the ITO surface treatment: ITO surface was treated using a Nd:YAG(${\lambda}=266nm$, pulse) with a fixed power of 0.06[w] and various stage scanning velocities. Surface morphology of the ITO was investigated by AFM. Test OLEDs with surface treated ITO were fabricated by deposition of TPD (HTL), Ald3 (ETL/TML) and Al (cathode) thin films. Device performance of the OLEDs such as V-I-L was investigated using Source Measurement Unit (SMU: Keithly. Model 2400) and Luminance Measurement (TOPCON. BM-8).

• Journal of Animal Science and Technology
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• v.47 no.1
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• pp.91-98
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• 2005

Results of meat quality, physicochemical characteristics, fatty acid and amino acid composition of the Korean Native Black Pig(70 and 90 kg of slaughter weight; KNBP) versus Landrace(110kg of slaughter) are as below. Compared with Landrace, the KNBP exhibited a greater lean meat yield, with no difference in backfat thickness between Landrace and KNBP. There were no difference in chemical composition between Landrace and KNBP, but pH, and cooking loss in the KNBP were superior value than those of the Landrace. These results, KNBP were affected in sensory property and cooking yield. Amino acid content of KNBP and Landrace were significant differences between Landrace and KNBP. Except for the methionine, essential amino acid contents of KNBP had significantly higher than those of Landrace. In the change of fatty acid composition, the Landrace had significantly higher percentages of palmitic(l6: 0), stearic(18: 0) and linolenic(18: 3) acids than that of KNBP, but linoleic acid(l8: 2) was decreased.