• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.5
• /
• pp.731-737
• /
• 2011

TMR (total mixed ration) feed was developed by adding mugwort (Artemisia capillaris Thunb.) and was fed to Hanwoo cattle. We investigated the effects of feeding mugwort on the physicochemical properties and sensory scores of the Hanwoo beef, as well as the feasibility of producing beef with high quality and function. Samples included Hanwoo loin fed with fattening cattle TMR feed with (treatment) or without mugwort (control). The content of total catechin in Hanwoo loin fed with the treatment and control was 0.516 and 0.307 mg/kg, respectively, while the content of epicatechin was 0.116 and 0.087 mg/kg, respectively, both of which were significant increase from feeding TMR with mugwort (p<0.05). There was no significant difference between the control and treatment in terms of $b^*$ value, VBN content, EDA, total bacterial numbers, freezing loss, thawing loss, cooking loss, hardness, cohesiveness, gumminess, chewiness, shear force, or sensory score of boiled meat. $L^*$, $a^*$ and pH value for the treatment were significantly higher than the control (p<0.05). TBARS and springiness for the control were significantly higher than the treatment (p<0.05). The aroma of the raw meat and the taste, tenderness, juiciness, and palatability of the roasted meat for the treatment were significantly superior to the control (p<0.05). These results suggest that giving feed containing mugwort inhibits lipid oxidation, increases water holding capacity, and improve sensory scores.

• Journal of the Earthquake Engineering Society of Korea
• /
• v.10 no.1 s.47
• /
• pp.41-49
• /
• 2006

Through the 1982 Urahawa-ohi and the 1995 Kobe earthquakes, a number of bridge columns were observed to develop a flexural-shear failure due to the bond slip as a consequence of premature termination of the column longitudinal reinforcement. Because the seismic behavior of RC bridge piers is largely dependent on the performance of the plastic hinge legion of RC bridge piers, it is desirable that the seismic capacity of RC bridge pier is to evaluate as a curvature ductility. The provision for the lap splice of longitudinal steel was not specified in KHBDS(Korea Highway Bridge Design Specification) before the implementation of 1992 seismic design code, but the lap splice of not more than 50%, longitudinal reinforcement was newly allowed in the 2005 version of the KHBDS. The objective of this research is to investigate the distribution and ductility of the curvature of RC bridge column with the lap splice of longitudinal reinforcement in the plastic hinge legion. Six (6) specimens were made in 600 mm diameter with an aspect ratio of 2.5 or 3.5. These piers were cyclically subjected to the quasi-static loads with the uniform axial load of $P=0.1f_{ck}A_g$. According to the slip failure of longitudinal steels of the lap spliced specimen by cyclic loads, the curvatures of the lower and upper parts of the lap spliced region were bigger and smaller than the corresponding paris of the specimen without a lap splice, respectively. Therefore, the damage of the lap spliced test column was concentrated almost on the lower part of the lap spliced region, that appeared io be failed in flexure.

• Journal of the Earthquake Engineering Society of Korea
• /
• v.13 no.1
• /
• pp.35-43
• /
• 2009

Two types of piloti-type high-rise RC building structures having irregularity in the lower two stories were selected as prototypes, and nonlinear time history analysis was performed using OpenSees to verify the analysis technique and to investigate the seismic capacity of those buildings. One of the buildings studied had a symmetrical moment-resisting frame (BF), while the other had an infilled shear wall in only one of the exterior frames (ESW). A fiber model, consisting of concrete and reinforcing bar represented from the stress-strain relationship, was adapted and used to simulate the nonlinearity of members, and MVLEM (Multi Vertical Linear Element Model) was used to simulate the behavior of the wall. The analytical results simulate the behavior of piloti-type high-rise RC building structures well, including the stiffness and yield force of piloti stories, the rocking behavior of the upper structure and the variation of the axial stiffness of the column due to variation in loading condition. However, MVLEM has a limitation in simulating the abrupt increasing lateral stiffness of a wall, due to the torsional mode behavior of the building. The design force obtained from a nonlinear time history analysis was shown to be about $20{\sim}30%$ smaller than that obtained in the experiment. For this reason, further research is required to match the analytical results with real structures, in order to use nonlinear time history analysis in designing a piloti-type high-rise RC building.

• Food Science of Animal Resources
• /
• v.22 no.2
• /
• pp.122-129
• /
• 2002

This study was conducted to investigate the effect of dietary Panax ginseng Leaves, (PGL), Dioscorea japonica Hulls(DJH) and Oriental Medicine Refuse(OMR) on meat quality and physico-chemical properties in meat sample of Korean Native Chicken(KNC). KNC were randomly assigned to one of the 4 dietary treatment : 1) control(commercial feed), 2) PGL(commercial feed supplemented with 5% Panax ginseng leaves) 3) DJH(commercial feed with 5% Dioscorea japonica hulls) 4) OMR (commercial feed with 5% oriental medicine refuse). They were feed one of the experimental diets for 12 weeks and slaughtered. 160 KNC raised for 20 weeks. In the proximate composition, moisture, crude protein and crude ash was no significantly difference. But fat content were tended to high in control. The heating loss of control, PGL, DJH and OMR were 28.44%, 30.44%, 28.83% and 25.71% and control, PGL, and DJH were higher compared with that of OMR. The WHC(whiter holding capacity) was contrary to heating loss. The shear value and pH did not show any difference among the treatment groups. There were no significantly different in meat color(L*, a*,　b*) between control and treatment groups (L*=63.20∼70.67, a*=2.20∼4.15, b*=2.70∼6.01). In sensory evaluation, juiciness, tenderness and flavor were not detected to panelist. Among fatty acid, oleic acid of DJH and OMR were higher than that of control and PGL(p<0.05). Also, saturated fatty acid/unsaturated fatty acid of control, PGL, DJH and OMR were 1.58, 1.58, 1.64 and 1.67, respectively. DJH and OMR groups was higher than control and PGL groups(p<0.05). Total amino acid contents was control>OMR>DJH>PGL. Major amino acid of KNC was comprised to glutamic acid, lysine, aspartic acid, leucine and arginine.

• Korean journal of food and cookery science
• /
• v.31 no.5
• /
• pp.588-595
• /
• 2015

The objective of this study is to investigate the effects of binding agents (carrageenan, transglutaminase, isolated soy protein, and wheat fiber) on the physicochemical and sensory characteristics of pork patties. One percent of each pork patty formulation was prepared with one of the following carrageenan, transglutaminase, isolated soy protein, or wheat fiber. The lightness and redness values of raw and cooked pork patties with carrageenan, isolated soy protein, and wheat fiber were significantly higher than the control (p<0.05). The water holding capacity, cooking yield, and moisture content of pork patties containing carrageenan, isolated soy protein, and wheat fiber were significantly higher than the control (p<0.05). However, the reduction in diameter and thickness was lower than the control (p<0.05). The protein and fat content of the pork patties were not significantly different between the control and patties with binding agent addition. The shear forces of the pork patties with transglutaminase, isolated soy protein, and wheat fiber were significantly higher than the control (p<0.05), while the pork patties with carrageenan were significantly lower than control (p<0.05). Among the sensory characteristics, tenderness, juiciness, and overall acceptability of pork patties containing carrageenan, transglutaminase, isolated soy protein, and wheat fiber were slightly higher, although there was no significant difference. Therefore, pork patties containing binding agents are useful in making new ground meat products with desirable quality characteristics.

• Food Science of Animal Resources
• /
• v.24 no.2
• /
• pp.115-120
• /
• 2004

This study was carried out to investigate the effect of the scalding temperature at slaughtering process on meat quality and storage properties of chicken. The yellowness (b$\^$*/ value) of skin decreased at high scalding temperature (65-67$^{\circ}C$) and WHC (water holding capacity) increased from 67.04％ at low temperature (53-55$^{\circ}C$) to 69.26％ at high temperature. WBS (Warner-Bratzler Shear force) significantly increased from 1.70kg/0.5inch$^2$ to 2.54kg/0.5inch$^2$ as the scalding temperature increased (p＜0.05). TBARS (Thiobarbituric Acid-Reactive Substance) values were 0.25mgMA/kg at low temperature, 0.24mgMA/kg at middle temperature (59-61$^{\circ}C$) and 0.27mgMA/kg on 3 days of storage. Total aerobic counts (TPC) were 4.99 logCFU/mL at low temperature, 4.88 10gCFU/mL at middle temperature and 4.05 logCFU/mL. Although TPC was decreased as the scalding temperature increased. The detection rate of feather at carcass inspection was low as the scalding temperature increased and the detection rate of large feather (＞lcm) was not significantly different between middle temperature and high temperature. Exposed flesh was severe as the scalding temperature increased. In conclusion, meat color and physical properties of chicken were acceptable when the carcasses were scalded at low temperature, but they were microbiologically susceptible and uneasy to remove the feather. The yellowness (b$\^$*/ value) of skin decreased at high scalding temperature, and total aerobic counts (TPC) were decreased as the scalding temperature increased, and easy to remove the feather.

• Magazine of the Korea Concrete Institute
• /
• v.5 no.4
• /
• pp.123-134
• /
• 1993

A rapid progress has been made over last decade in the state-of-the-art earthquake structura1 engineering towards a better understanding of both the earthqauke ground motion and structural response. These efforts seek to ensure that there will be no serious injury or loss of life in the event of earthquake, and that structures can be built at minimum cost. The design of structures in general, concrete structures in particular, to resist strong ground input motions is not a simple matter, and analytical models for such structures must be developed from a design perspective that accounts for the complexities of the structural responses. The primary obj ective of earthquake structural engineering research is to ensure the safety of structures by understanding and improving a design methodology. Ideally, this would require the development of an analytical model related to a design methodology that ensures a ductile performance. For the accurate assessment of the adequacy of analytically developed model, experiments conducted to study the inplane inelastic cyclic behavior of structures should verify the analytical approach. The fundamental goal of this paper is to present and demonstrate experimentally verified analytical methods that provide the adequate degree of safety and confidience in the behavior of reinforced concrete structural components. This study further attempts to extend the developed modeling techruque for use by practicing structural engineers for both the analysis and design.Plication of the relaxed diaphragm through left thoracotomy was done and result was excellent as seen on Fig. 5. Cause of eventration of the left hemidiaphragm was due to paralysis of the left phrenic nerve which was tested during thoracotomy.

• Journal of the Korean Geotechnical Society
• /
• v.32 no.11
• /
• pp.5-19
• /
• 2016

This paper presents the results from three-dimensional finite element (FE) analysis undertaken to provide insight into the lateral behaviors of piled gravity base foundation (GBF) for offshore wind turbine. The piled GBF was originally developed to support the gravity based foundation in very soft clay soil. A GBF is supported by five piles in a cross arrangement to achieve additional vertical bearing capacity. This study considered four different cases including a) single pile, b) three-by-three group pile (with nine piles), c) cross-arrangement group pile (with five piles), and d) piled GBF. All the cases were installed in homogenous soft clay soil with undrained shear strength of 20 kPa. From the numerical results, p-y curves and thus P-multiplier was back-calculated. For the group pile cases, the group effect decreased with increasing the number of piles. Interestingly, for the piled GBF, the P-multipliers showed a unique trend, compared to the group pile cases. This study concluded that the global lateral behaviour of the piled GBF was influenced strongly by the interaction between GBF and contacted soil surface.

• Food Science and Preservation
• /
• v.14 no.3
• /
• pp.247-255
• /
• 2007

This study compared the quality characteristics, including aroma, of M. longissimus from five Korean native black barrows(64 kg, KNP) and five modem genotype barrows($Landrace{\times}Yorkshire{\times}Duroc$, 114 kg, MGP), during vacuum packaged-chilling. The samples were vacuum packaged, stored at $2{\pm}0.3^{\circ}C$ for 12 days, and then subjected to quality measurement. The KNP had higher fat content than did MGP(p<0.05), but KNP contained lower C14:0, C18:3 and C20:5 concentrations than did MGP(p<0.05). The KNP showed lower pH values(p<0.05) and water-holding capacities than did MGP, and were redder in color than MGP during storage. The TBARS increased more quickly in KNP than in MGP samples during storage. In texture, KNP showed firmer muscle tone than did MGP during storage(p<0.05). Various aroma compounds including 3-methyl-l-butanol, 2-ethyl hexanol and m-xylene were detected with SPME-GC/MS after 12 days of storage, and aroma patterns of KNP and MGP, obtained with an electronic nose, differed during storage.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.6
• /
• pp.766-772
• /
• 2009

In this study, the effects of feeding citrus byproduct on physicochemical and sensory characteristics of chicken meats were investigated. The samples consisted of chicken meats provided with only feed for laying hen without citrus byproduct (T-0), and the chicken meats fed with 1.0%, 1.5% and 2.0% citrus byproduct during the starter (initial period feed; $1{\sim}9th$ day), the grower (middle period feed; $10{\sim}24th$ day), and the finisher (latter period feed; $25{\sim}36th$ day), respectively. The $L^*$ value of thigh was significantly lower in the T-1 than in the T-0, the $a^*$ value was significantly higher in the T-1 than in the T-0 (p<0.05). The water holding capacity of thigh was significantly higher in the T-1 than in the T-0 and the cooking loss was significantly higher in the T-0 than in the T-1 (p<0.05). The acid value was significantly higher in the T-0 than in the T-1 (p<0.05). Antioxidant activity was higher in the T1 than in the T-0 (p<0.05). There was no significance between T-0 and T-1 regardless of feeding citrus byproduct, in terms of chicken's $b^*$ value, frozen loss, thawing loss, hardness, springiness, cohesiveness, gumminess, chewiness, shear force, free amino acid content of hot water extracts, taste, flavor, tenderness, juiciness and palatability.