• Food Science and Preservation
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• v.17 no.3
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• pp.328-333
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• 2010

The effects of green tea on the physicochemical properties of eggs were investigated. One-hundred-and-fifty Isa Brown hens (27 weeks of age) were studied over 10 weeks. Green tea was added to the diet at levels of 4% and 8% w/w. The contents of Ca, K, P, Fe and Mg in eggs increased upon dietary supplementation with green tea powder, and were higher in the yolk than in the white, with the exception of Mg. The increase was greatest for Ca, from 41.0 mg% to 119.8 mg%, in egg white. For Fe, an increase from 3.7 mg% to 12.6 mg% was apparent in egg yolk. When hens consumed the green tea-supplemented diets, average egg weight decreased from 68.8 g to 64.4 g, but the total cholesterol content of egg yolk did not significantly change (control value: 1,899.1 mg% test value: 2,011.3 mg%). In sensory evaluation tests, egg white was similar in terms of astringency and grayness regardless of diet, and egg yolk was yellow-to-orange in color, and rated as fishy or slightly fishy, when green tea diets were administered. Such diets reduced pH values in all of the white, yolk, and white/yolk combination groups. The major fatty acids of egg yolk, constituting more than 90% of total fatty acids, were palmitic, stearic, oleic, and linoleic acid. Green tea diets reduced the saturated fatty acid level from 32.0% to 27.4% of total fatty acids, and unsaturated fatty acid levels increased from 68.0% to 72.6% in egg yolk.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.290-296
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• 2006

Crossbred pigs (female, 198 days old, $102{\sim}118kg$, Tamra Marketing Farm) were fed a diet supplemented with tangerine peel fer an extended period to study its effect on the physicochemical properties and palatability of the pork. The samples for this study consisted of the pork from pigs fed a diet without tangerine peel (T0), and the pork from pigs fed a diet containing 8% tangerine peel during the entire breeding period, from early pregnancy through the finishing period (T1). The pH Hunter's $L^*$ value, water holding capacity, freezing loss, thawing loss, cooking loss, hardness, springiness, cohesiveness, sensory raw meat color and cooked meat palatability of loin and belly were not significantly different between T0 and T1 pork (p>0.05). However, the Hunter's $a^*\;and\;b^*$ value, gumminess, shear force value (SFV) and smell were significantly higher in meat from loin of T1 than T0 pigs (p<0.05). Thus T1 pork exhibited an improved SFV, DPPH reduction and aroma of cooked belly meat (p<0.05).

• Journal of agriculture & life science
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• v.45 no.1
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• pp.79-88
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• 2011

A total of one hundred twenty pigs were used to investigate effects of silage feeding on pork quality among three breeds (Gagoshima Berkshire, American Berkshire, $LY{\times}\;D$). Pigs weighing about 70 kg of body weight were randomly alloted into three breeds [B (Gagoshima Berkshire), D $(LY{\times}\;D)$, A (American Berkshire) by two dietary treatment [C (commercial diet feed) and T (commercial diet with 80% silage)]. All pigs were fed 67 days of period and then slaughtered to examine meat characteristics. A chemical compositions and physico-chemical characteristics were measured in pork loin. The crude protein content was higher in pig fed diets containing silage than that of the control group. $L^*$ of meat color, appearance, meat color, marbling score and overall acceptability in sensory score of fresh meat were higher in the pigs fed silage (T) than those fed commercial diet (C). In fatty acid compositions of loin, stearic acid and oleic acid were lower in T than C, whereas arachidonic acid, EFA (essential fatty acid) and EFA/UFA (unsaturated fatty acid) were higher in T.

• Journal of Animal Science and Technology
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• v.61 no.1
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• pp.10-17
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• 2019

The present study was undertaken to investigate the effects of the plane of nutrition (PN) for growing-finishing pigs on growth performance and meat quality in summer. One hundred and two barrows and 102 gilts weighing approximately 44 kg were placed on a high-, medium-, or low-plane grower diet (HPG, MPG, or LPG) with ME and lysine concentrations ranging from 3.33 to 3.40 Mcal/kg and 0.93% to 1.15%, respectively, for 29 days in 6 replicates (pens) in total. Pigs from each grower pen were divided into two finisher pens and provided with a high-plane finisher diet (HPF) containing 3.40 Mcal ME and 9.5 g lysine/kg and a low-plane finisher diet (LPF; 3.25 Mcal ME and 8 g lysine/kg), respectively, up to approximately 110 kg, and slaughtered. Growth performance of the pigs, including average daily gain (ADG), average daily feed intake (ADFI), and gain:feed ratio, was not influenced by the grower-phase PN during any of the grower phase, a 31-d finisher phase I, and ensuing phase II. However, both the ADG and gain:feed ratio were greater (p < 0.05) for the HPF group than for the LPF group during the finisher phase I (748 vs. 653 g with SEM = 13 g and 0.333 vs. 0.299 with SEM = 0.008, respectively). The ADG, but not gain:feed ratio, was greater for the HPF group vs. LPF during the finisher phase II (673 vs. 623 g with SEM = 15 g for ADG and 0.322 vs. 0.323 with SEM = 0.005 for the gain:feed ratio). The carcass backfat thickness (BFT) was greater for the LPF group vs. HPF within the pigs which had been placed on LPG during the grower phase, but not within the pigs from the HPG or MPG group. Physicochemical characteristics of the longissimus dorsi muscle (LM) and sensory quality attributes of fresh and cooked LM were not influenced by either the grower-phase or finisher-phase PN. In conclusion, high PN is necessary for finishing pigs during the hot season to minimize the reduced rate of weight gain and also to prevent the increase of BFT that could result from low PN.

• Herbal Formula Science
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• v.12 no.1
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• pp.29-77
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• 2004

After this study: I report the following result from it. 1. Beriberi is defined as sensory or motor disorder of leg with a painful-swelling and pyrexia. If it progress severely, the disease transmits to heart and cause numbness of the lower abdomen, vomiting, anorexia, palpitation, chest distress and confusion. 2. The external etiologic factors of Beriberi are wind-toxic pathogen, dampness, improper diet and climate sickness, the internal etiologic factors are deficiencies of the kidney, both Gi and blood and original vital energy. 3. The treatment of Beriberi is free-going of blockage, because it is a blocked disease. 4. Danggwiy-juntongtang and Ganghwar-dochetang is the most in the order of frequency of use. Mahwang-juagyongtang, Banha-juagyongtang, Daehwang-juagyongtang, Shinbi-juagyongtang are used in sequence. 5. The prescriptions of Beriberi are made up of the herbs that clear heat, for example, Ganghwar, Changchul, Mahwang and Bangpung, and the herbs that reinforces Gi, for example, Insam and Bakchul.

• Asian Oncology Nursing
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• v.5 no.2
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• pp.87-96
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• 2005

Purpose: The purpose of this study was to identify the relationship between fatigue and nutritional status in gastric cancer Design. A correlational and crossectional study design was used. Method: Fatigue was measured using the Revised Piper Fatigue Scale. The parameters for nutritional status consisted of BMI, Hb, Hct, total protein, albumin and lymphocyte count. Result: The mean score of fatigue was $94.31{\pm}22.08(mean\;average\;4.48{\pm}1.00)$. The subdimensional scores of fatigue revealed $34.15{\pm}8.76$ for behavior/severity, $22.00{\pm}7.93$ for cognitive/mood, $21.67{\pm}5.56$ for sensory, and $20.81{\pm}6.69$ for affective. And the level of BMI, Hb, & Hct were under the normal ranges. In the ancillary analysis, there was a significant difference on the fatigue scores by the groups of present diet(F=3.343, P=.026). Age, types of treatments, period after diagnosis and weight change were related to nutritional status. There was a significant negative correlation between fatigue and nutritional status(r=-.371, P=.004). Conclusion: Considering the relationship between fatigue and nutritional status, nurses can identify the risk group most vulnerable to fatigue and malnourishment in order to provide appropriate interventions for them.

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2001.12a
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• pp.170-177
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• 2001

The objective of this study was to improve the qualities of Saengsik (substitute meal formulated with uncooked cereal powder) such as functionality, safety and sensory preference by using Lactic Acid Bacteria (LAB). The optimum formulation of fermented Saengsik (substitute meal) was verified as $40\%$ of fermented brown rice, $13\%$ of fermented job tears, $5\%$ of yellow soybean, $5\%$ of waxy rice, $5\%$ of sorghum, $3\%$ of Seumok bean, $1\%$ of sesame, $3\%$ of barley, $2\%$ of red bean, $5\%$ of prosomillet, $2\%$ of foxtail millet, $9%$ of black rice, $3\%$ of buckwheat, $1\%$ of chestnut, $2\%$ of pumpkin, $3\%$ of peanut. Fermented Saengsik decreased significantly serum glucose in STZ-induced diabetic rats. However, serum lipid levels were not affected by fermented Saengsik. In rats fed with high-fat diet, serum triglyceride level was slightly decreased and the contents of liver triglyceride were significantly decreased by supplementation of fermented Saengsik.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.4
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• pp.285-296
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• 2016

This study was conducted to obtain a better understanding of American green tea consumers for increasing Korean green tea sales in the US market. In doing so, this study investigated green tea choice attributes of US consumers and segmented them based upon their perceptions about important attributes of green tea. A factor-cluster segmentation approach was used for this study. An exploratory factor analysis identified five green tea choice motives: 'Sensory', 'Diet', 'Price', 'Health', and 'Brand'. Based upon these five choice attributes, cluster analyses classified all respondents into four homogeneous subgroups: 'Highly motivated', 'Taste/Price oriented', 'Health oriented', and 'Brand oriented'. Cross-tab tests proved that green tea consumption and purchasing patterns were significantly different among the four clusters. In particular, two cluster groups representing 'Highly motivated' and 'Health oriented' groups were found to offer the most utility for further American green tea market segmentation research. Findings show that American green tea consumers include a wide range of age groups and they usually buy green tea at grocery markets. Managerial implications for all cluster groups based upon their unique characteristics are provided. Korean green tea companies can apply these findings in order to develop more effective and efficient marketing strategies to attract American consumers to buy more Korean green tea.

• Journal of Korean Foot and Ankle Society
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• v.7 no.2
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• pp.187-193
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• 2003

Purpose: To provide baseline data for prevention and education of diabetic foot in Korea. Materials and Methods: 216 diabetic patients are included in this survey. The average age is 58.64 year old with average 9.92 years of diabetes mellitus periods. Among them, 41% used insulin injection, 42% oral medication, 14% both and 3% diet were used for their blood sugar control. The diabetic foot survey was done. Results: The survey of patients symptom and disease of their feet results: 49% had sensory decrease in their feet. Associated disease in foot were callus(15%), heel pain(10%), bunion(4%), toe deformity(2%), Tinea pedis were 9%, tingle sensation were 17%, and swelling on feet were 2%, The survey of patients privious history of foot problems are: 8% had previous operation history on their feet and 17% had history of infection on their feet, 23% had bullae history, The survey of patients prevention and education are: Those who have had more than one diabetic foot education were 45.7%, and among them 24% had routine regular foot check up. Only 5% wear special diabetic shoe and 3% had custom orthotics. Conclusion: Interests to diabetic foot care is increasing in diabetic patients in Korea. However still we need more education, and efforts for prevention. Special education and diabetic shoe is still low, The survey data could be good baseline for diabetic prevention and education.

• Journal of Aquaculture
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• v.12 no.1
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• pp.63-69
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• 1999

A series of experiments were conducted to examine on what stimulus giant danio (Danio malabaricus) were mainly responsible for detecting alarm substance. When 0.15 ml alarm substance (10 ppm) was introduced into the tank, fish showed no notable change in swimming pattern. However, the introduction of 1.5 ml alarm substance (100 ppm) could induce fright reaction about in 6 minutes. Further, when 15 ml alarm substance (1,000 ppm) was introduced into the tank, fish showed the following fright reaction in a few seconds; suppressing to feed diet, no swimming, strong chasing, and visual alertness. In detecting alarm substance, fish were mainly depending on the chemical stimulus (nares) rather than the vision stimulus (eyes) because fish detected alarm substance by the chemical cue showed the significantly stronger fright reaction than by the visual cue. The time for fish to show the initial fright reaction after detecting alarm substance by the chemical cue was shorter than by the visual cue. Also after alarm substance was introduced into the tank, olfaction-deprived fish showed significantly weaker fright reaction and less frequency of chasing than the normal fish which detected alarm substance by both olfaction and gustation stimulus. These results indicated that chemical stimulus, especially olfaction might be the primary sensory modality used in the detection of the alarm substance for giant danio.