• Journal of Radiation Protection and Research
• /
• v.4 no.1
• /
• pp.14-20
• /
• 1979

For accurate and easily shielding irregular shaped organ, its minimized penumbra region and a low melting point alloy 'Lead Y' and synchronizing instrument have been developed. The 'Lead Y' is the quaternary eutectic alloy and it is composed of Lead 30.0% Tin 11.5% Bismuth 48 5% Cadmium 10.0% The density of its at $22^{\circ}C$ is $9.8g/cm^3$ and the melting temperature has $40^{\circ}C\;to\;68^{\circ}C$. The thickness of 'Lead Y' for perfect shielding of Co-60 gamma ray and LINAC 10MeV x-ray is 6cm and 7cm respectively. The 'Lead Y' shielding block is casted directly on the styrofoam from which is cut with hot wire of synchronizer device. The special features and advantages of the Lead Y shielding block could be summarized as follows; 1. The shielding block for radiotherapy is rapidly processed only with boiling water and styrofoam. 2. It is not injure one's health and not danger of a fire, because of not generating of any metals vapor and evil smelling. 3. It is very effective to minimize secondary penumbra for the protection of healthy tissue from unnecessary ionizing radiation regardless of the magnification source to skin distance. 4. The HVL of the Lead Y is 1.2cm for Co-60 gamma ray and it's shielding effect is almost same as the pure lead block. 5. The hardness of Lead Y is 1.5 times higher than lead block. 6. It's reavailability is higher than lead block and then one block of Lead Y is reavailable about 30 to 40 times. 7. It is usefull for shielding of x-ray, gamma ray, beta-ray, electron and neutron radiation. 8. The materials for Lead Y are easy to acquire with reasonable price and tractable.

• Journal of Bio-Environment Control
• /
• v.25 no.1
• /
• pp.24-29
• /
• 2016

The objective of this study was to examine the changes in temperature drop and fruit production due to low pressure fog system in plastic greenhouses during summer cultivation of Korean melon. The indoor temperature of plastic house was dropped by $7.6^{\circ}C$ compared to control on July 26th, 2015 from 10:00 to 18:00. Fruit weight was smaller and lighter by 96g compared to control. The sugar content and color parameter were also enhanced due to application of low pressure fog system. The fraction of malformed fruits was decreased by 15.3% in plots where low pressure fog system was applied. The fraction of marketable fruit and yield were increased by 15.3% and 26% compared to control, respectively. As a result, high quality fruit production within plastic house of summer was increased by applying low pressure fog system and it is positively affected the drop of indoor temperature.

• Applied Biological Chemistry
• /
• v.34 no.4
• /
• pp.373-378
• /
• 1991

The skin and fleshy substance on the net fiber of sponge-gourd fruit pressed mechanically was removed with 0.2% NaOH solution in $3{\sim}5$ hours. The treatment of 0.2% NaOH with 0.02% Monopol(non-ionogenic polyoxethylen derivative) as surfactnat and with 0.1% $Ca(OCl)_2$ as bleaching agent enhanced the effect to remove the fleshy substance and improve the quality of net fiber. Also, the wet hardness and tensile strength of net fiber were controlled by the crosslinkage of the fiber with glu tardialdehyde, glyoxal, and formalin, respectively. The net fiber was stable on the acid and alkaline solutions. Also the range of temperature to degradate the fiber was $338{\sim}385^{\circ}C$. These values indicated a fair stability. The improved net fiber can be used for raw material of bath, dish washing, oil and gas filter, and many kinds of decorations.

• Journal of Animal Science and Technology
• /
• v.45 no.5
• /
• pp.857-864
• /
• 2003

In a trial involving 120 pigs, the effects of transport time on blood profile and meat quality in pigs were investigated. One group of 60 animals was subjected to 20 min and the others to 2 h transport time, and held in lairage for 1 h 30 min. There was not significantly different in the carcass weight, backfat thickness and carcass grade between groups. Cortisol and lactic dehydrogenase(LDH) concentrations were significantly(P〈0.05) higher in the group transported for 2 h compared with the group transported for 20 min. There was not significantly different(P〉0.05) in meat quality(pH$_1$, pH$_{u}$, drip loss, cooking loss, hardness, CIE L$^{*}$, a$^{*}$, b$^{*}$ and NPPC) and skin damage of pork carcass between groups. These results imply that the stress could be affected by transport time in transit without meat quality.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.51 no.5
• /
• pp.499-509
• /
• 2018

This study optimized the bone-softening and fishy odor-reducing process for mackerel Scomber japonicus products using response surface methodology (RSM). The RSM showed that the optimum concentrations of doenjang and citric acid for reducing the fishy odor in bone-softened mackerel were 11.8% and 0.04%, respectively, and the optimum immersion time was 52.2 min. The estimated overall acceptance, salinity, and acidity of the products under these optimum conditions were 7.7 points, 1.1%, and 202.6 mg/100 g, respectively, which were similar to the actual measured values of $7.6{\pm}1.2$ points, $1.0{\pm}0.1%$ and $203.2{\pm}3.8mg/100g$. Moreover, the heating temperature and time for bone-softening based on RSM were $107.3^{\circ}C$ and 4.4 h, respectively. The estimated hardness and proportion of skin removed from the product under the optimal conditions were $161.5g/cm^2$ and 0.09%, respectively, which were also similar to the actual measured values of $171.1{\pm}12.6g/cm^2$ and $0.10{\pm}0.02%$. The optimum bone-softening and fishy odor-reducing process for mackerel consisted of the following steps: thawing (${\leq}10^{\circ}C$, 8 h), filleting, washing/dewatering, immersing in an 11.8% doenjang -0.04% citric acid solution for 52 min, washing/dewatering, heating ($107.3^{\circ}C$, 4.4 h), freezing, depanning, internal and external packaging, and X-ray detection treatment.

• The Korean Journal of Food And Nutrition
• /
• v.21 no.2
• /
• pp.165-175
• /
• 2008

Pacific saury, Cololabis saira kwamaegi, is a traditional local food of the Eastern sea area centering around Pohang. It is well-recognized as being both tasty and nutritious. Nevertheless, bacterial contamination, excessive dryness, and compositional changes have made it edible only during the winter months. Therefore, to improve its storage, this study examined the effects of storage material, type, temperature, and duration on compositional changes in kwamaegi. The studied samples were kwamaegis that had been dried naturally for 15 days. The storage materials included an A-film, a self-developed multi-film made of polyethylene, polyamide, EVOH, and polyethylene; as well as a B-film made of polyethylene, nylon, polyethylene, nylon and polyethylene. The B films were used after pressing and laminating. The storage types included one whole fish(1G), or 2 divided fish(2G), to increase eating convenience. The 2G type was the muscle portion divided vertically after discarding the jowl, skin, and internal organs. The storage temperatures were $0^{\circ}C$, $-15^{\circ}C$, and $-30^{\circ}C$, and the storage durations were 2, 4, and 6 months. Pathogenic bacteria and rheology were measured to observe general compositional changes. The whole kwamaegi showed a total cell number of $1,565{\pm}112$ CFU/100 g flesh, while the divided Kwamaegi showed significantly greater bacterial numbers at $2,031{\pm}145$ CFU/100 g flesh. Psychrophils and halophils increased significantly while coliform were not found; the number of mesophils also increased, but not significantly. There were no significant cell number variations between the A-film and B-film. At $0^{\circ}C$, both the A-and B-films resulted in cell numbers of $115{\sim}212$ CFU/100 g flesh, revealing just $7.3{\sim}10.4%$ of the initial storage levels. Overall, there were no significant differences between the storage materials. Generally, as the storage temperature and duration increased, the moisture content of the kwamaegi decreased. Also, as storage duration and temperature increased, crude protein and crude lipid contents increased; in addition, they increased proportionally as the moisture content of the fish decreased. There were no significant differences in crude ash content with respect to the storage materials, storage temperatures, or storage durations. Finally, there were no significant differences between the kwamaegi samples naturally dried for 15 days and those stored in the B-film vacuum storage for 6 months for strength, hardness, cohesiveness, springiness, gumminess, and water activity.

• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.3
• /
• pp.364-370
• /
• 2007

This study was carried out to investigate the effect of lipid type on the physicochemical properties and sensory score of pork patties. The samples consisted of pork patties containing 20% pork fat (PP), 20% olive oil (OP), and 20% soybean oil (SP). The surface color, water holding capacity, increased rate in thickness, decreased rate in diameter, rheological properties, pH, VBN content and TBARS value were determined for the pork patties as the physicochemical properties: the sensory scores were also evaluated. The $L^*$ value for PP was the highest, and the lowest for OP among the samples (p<0.05). For the $a^*$ value OP was the highest among the samples, and the $b^*$ value of OP was lower than that of the PP (p<0.05). The water holding capacity and increased rate of thickness were higher for PP than for OP and SP (p<0.05). The cooking loss and decreased rate of diameter of PP were lower than those of OP and SP (p<0.05). The hardness and springiness of OP and SP were higher than those of PP, and SP had the highest chewiness among the samples (p<0.05). However, cohesiveness and gumminess were not different among the samples. The pH of SP was the highest among the samples, and the TBARS value of OP was lowest (p<0.05). The VBN contents were not different among the samples. The amounts of raw color for OP and SP were higher than that of PP (p<0.05). The raw aroma was not different among the samples. Also, roasted aroma and taste were not different among the samples, but the tenderness, juiciness, and palatability of SP were the highest among the samples (p<0.05).

• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.2
• /
• pp.213-218
• /
• 2007

The aim of this study was to investigate the effect of the addition of red wine on the physicochemical properties ana sensory score of cooked pork patties. The samples consisted of the pork patty without red wine(control), and 1, 3 and 5% red wine(RWP-1, 3 and 5, respectively). There were no significantly differences in the moisture$(58.1\sim58.7%)$, crude protein$(15.9\sim16.3%)$ crude fat$(23.2\sim23.7%)$, and crude ash$(2.7\sim2.9%)$ contents, and the Hunter's $a^*-value(0.2\sim0.6)$, cooking loss$(16.5\sim19.2%)$, VBN$(11.9\sim15.6mg%)$, total bacterial count($(11.9\sim15.6mg%)$ Log cfu/mL), hardness$(3,193\sim3,336\;dyne/cm^2)$, springiness$(75.8\sim79.7%)$, cohesiveness$(47.8\sim52.1%)$, gumminess$(489\sim509kg)$, chewiness$(183\sim209g)$ and strength $(1,144\sim1,199g)$ between the pork patties. Of the pork patties the $L^*$ value of the control and the b value of RWP-5 were the lowest(p<0.05). The pH and TBARS value of RWP-5 were the lowest of all the pork patties. The flavor of RWP-5 was superior to that of the other pork patties, and the taste, texture, juiciness and palatability of RWP-3 and RWP-5 were superior to those of the control and RWP-1. In conclusion, the addition of 5% red wine was most suitable for enhancing the physicochemical properties and sensory score of pork patties.

• Korean Journal of Breeding Science
• /
• v.41 no.3
• /
• pp.319-323
• /
• 2009

Strawberry is an out-crossed crop that is relatively sensitive to inbreeding, and as a result, most of breeding programmes in strawberry have been based on selection breeding where elite parents are selected from intercrossing. Also, pedigree breeding has been successfully employed in a number of instances to concentrate genes of interest. Therefore, in order to obtain inbred line having the genotype of excellent combining ability by selfing and incrossing to improve breeding efficiency of strawberry, elite varieties were self-pollinated. From the selfing line of "Benihoppe" cultivar, we selected "Wongyo 3111" having excellent horticultural traits such as plant vigor, sugar content and fruit hardness among these progenies. "Wongyo 3111" shows erect plant type, vigorous growth habit, early flower bud differentiation with 16~17 flowers per cluster. Fruits of "Wongyo 3111" are conical type having a bright red skin color, and 17.2 g in an average weight. Also that have a relatively more high sugar/acid ratio and firmness than check cultivars as sugar content of 11.3oBx, acidity of 0.50% and firmness of 21.7 g/$mm^2$. But although yield of "Wongyo 3111" is not significantly different from check cultivars, its marketable yield is remarkably lower than that of check cultivars because of poor fruit-setting under low temperature. Disease and pest reactions of "Wongyo 3111" are more sensitive to powery mildew, anthracnose and spotted spider mites than check cultivars. Therefore, "Wongyo 3111" is suitable for intermediate parent line better than as a cultivation cultivar.

• Asian-Australasian Journal of Animal Sciences
• /
• v.32 no.11
• /
• pp.1753-1762
• /
• 2019

Objective: The study was aimed to compare carcass traits, physicochemical and textural properties of meat in two different genotypes of Pekin ducks with regard to sex effect. Methods: The study involved 120 Pekin ducks: 30 males and 30 females of strain P33 (Polish native Pekin ducks) and 30 males and 30 females of Star 53 HY (commercial hybrid Pekin ducks). At 49 d of age, 48 birds (12 males and 12 females of each genotype) were selected for dissection. After the dissection, meat samples were collected to determine meat quality traits. Results: The studied Pekin ducks of different genotype showed significant differences in body weight, carcass weight, dressing percentage, as well as percentages of breast muscles, skin with subcutaneous fat, abdominal fat, neck, and remainders of eviscerated carcass with neck. Duck genotype influenced the content of crude protein, crude fat, Na, K, P, Zn, $pH_{24}$, electric conductivity ($EC_{24}$), cooking loss, $L^{\star}$, $a^{\star}$, most textural traits of breast muscle, and also Na, Mg and Fe content, $EC_{24}$, drip loss, cooking loss and $L^{\star}$, $a^{\star}$, and $b^{\star}$ colour coordinates of leg muscles. Regardless of genetic origin, males exhibited higher BW, carcass weight and carcass neck percentage, as well as lower redness, hardness, chewiness and gumminess of breast muscle compared to females. The genotype${\times}$sex interaction was significant for the crude fat content and cooking loss of breast muscle, and for the yellowness of leg muscle. Conclusion: Star 53 HY ducks are more suited for broiler production due to their higher body weight and dressing percentage. Their breast and leg meat are characterized by more beneficial chemical composition but has poorer sensory and textural properties compared to the meat of P33 ducks.