• Asian-Australasian Journal of Animal Sciences
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• v.31 no.8
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• pp.1169-1175
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• 2018

Objective: The present study was conducted to investigate the impacts of active and passive immunization against synthetic inhibin and steroid-free bovine follicular fluid, respectively, on reproductive fecundity out of breeding season in Iraqi Awassi ewes. Methods: Follicular fluid was aspired from mature bovine follicles, treated with activated charcoal, and used for immunization of male rabbits for obtaining steroid free bovine follicular fluid (SFBFF) antiserum. Forty non-pregnant Awassi ewes were allocated into 4 groups (n = 10 each). At day 38 of experiment, ewes were treated with intra-vaginal MPA sponge (60 mg for 12 days). At days 0, 28, and 50, ewes were treated with 4, 2, and 2 mL of normal saline (control; C-ve), 400, 200, and $200{\mu}g$ of ovalbumin (C+ve), 400, 200 and $200{\mu}g$ of inhibin (SI group), respectively, and 4 mL of normal saline at day 0, and 4 and 2 mL of SFBFF antiserum at days 28 and 50, respectively, (AI group). After mating with Awassi rams, pregnancy and embryo number were diagnosed, at day 38 of pregnancy, using ultrasonography. Blood samples were collected at days 30, 60, 90, and 120 of pregnancy, for assessment of estradiol-$17{\beta}$ (E2) and progesterone (P4) levels. After parturition, numbers of delivered lambs were recorded. Results: The results revealed significant increase of P4 and significant decrease of E2 levels in SI and AI pregnant ewes than controls at days 30, 60, 90, and 120. Newborn number increased significantly in SI and AI treated than control ewes. Conclusion: Active or passive immunization against endogenous inhibin could augment reproductive fecundity out of breeding season in Iraqi Awassi ewes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.443-446
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• 2004

The objectives of this study were to analyze mineral contents of brown and milled rice of five varieties (Kwangan, Daean, Daejin, Sura, Hwaseong) and to compare those with Korean recommended dietary allowance. The ash contents of brown rice ranged from 1.28 to 1.45% and those of milled rice ranged from 0.51 to 0.62% The mineral contents of brown rices were P, 270.8∼327.2 mg/100 g; K, 216.0∼ 249.0 mg/100 g: Mg, 102.0∼111.0 mg/100 g, Ca, 11.8∼13.2 mg/100 g. The major minerals of milled rices were P, 125.3∼153.2 mg/100 g; K, 96.5∼118.6 mg/100g; Mg, 34.7∼40.0 mg/100 g; Ca, 6.0∼9.4 mg/100 g. Contents of phosphorus from average daily rice consumption (215.9 g) correspond to 90.7% of Korean RDA of phosphorus in brown rice while 42.3% in milled rice.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.635-643
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• 2007

This study was carried out to investigate the quality of cooked rice prepared by-an electric pressure cooker (EPC) and an electric cooker (EC) during storage at different temperatures. Four rice cultivars were used (Ilpoom, Saechucheong, Sindongjin, and Sura). The cooked rice samples were stored at room and warm temperatures for 48 hr, and at refrigerator temperatures for 10 days. Immediately after cooking, the moisture content of the EPC rice was lower than that of the EC rice; yet pH was higher for the EPC rice. The L-value of the EPC rice was reduced due to an increasing b-value. The overall acceptability of the EPC rice was high; in particular, it scored high for a roasted nutty flavor and texture. During storage, moisture content and pH decreased regardless of the cooking method. L-, a- and b-values were similar at room and refrigerator temperatures over the entire period, whereas the a-value (greenness) of the EC rice stored at warm temperature slightly decreased and the b-value (yellowness) increased after 24 hr, resulting in a decreasing L- value. Also, sensory characteristics were not significantly different for the samples stored at room temperature for 48 hr; however, at warm and refrigerator temperatures, the sensory characteristics were significantly different after 24 hr and 3 days, respectively. In conclusion, the quality of the cooked rice was effectively preserved during storage at room temperature, and qualify deterioration oaf dependent on using warming equipment as well as the rice cultivar.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1385-1389
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• 2003

The objectives of this study were to analyze amino acid composition of brown and milled rice of five varieties (Kwngan, Daean, Daejin, Sura, Hwaseong) and to evaluate their protein quality by several chemical scores. The protein contents of brown rice ranged from 6.7 to 8.0% and those of milled rice ranged from 6.1 to 7.5%. Daejin showed the highest protein contents in brown and milled rice among five rice varieties. Glx (glutamate + glutamine), Asx (asparagine + aspartic acid), arginine, leucine and valine were dominant amino acids in brown and milled rices and the most limiting amino acid was lysine. Ratios of essential amino acids to total amino acids were 36.8∼38.3% in brown rice and 35.8∼37.7% in milled rice. Protein scores were 76.4 to 79.6 in brown rices and 66.9 to 77.9 in milled rices, respectively. Chemical scores ranged from 60.7 to 63.2 in brown rices and from 55.5 to 62.4 in milled rices, respectively. The first limiting amino acid was lysine, the second threonine, and the third isoleucine in chemical scores.

• Korean Journal of Food Science and Technology
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• v.45 no.1
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• pp.70-76
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• 2013

The aim of this research was to analyze makgeolli with nineteen kinds of rice and koji. Among 19 rice, 18 rice were domestic products and one rice was an import. For the properties of koji made with 19 kinds of rice, the acidity was over 5.0 and the saccharogenic power was more than 60SP. Makgeolli brewed with 19 kinds of rice and the koji of each rice were analyzed for alcohol contents, pH, total acidity and solid contents during fermentation. After fermentation, raw liquor's alcohol degree was set 6.0%, the pH ranged 3.47-3.76, the total acidity 0.27-0.44%, the solid contents and the reducing sugar were $2.7-4.6^{\circ}$Bx and 2.49-6.01 mg/mL. Organic acid was detected 5 kinds (oxalic, malic, lactic, acetic, succinic acid) and free sugars were found such as glucose, maltose and fructose. Hwayoung, Hopum and Sura were higher than the residue in 15 kinds of rice in the preference test.

• Journal of Internet Computing and Services
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• v.16 no.3
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• pp.79-93
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• 2015

With the rapid development of information technology, the ways of usage have changed drastically. The ways and efficiency of traditional service application to data processing already could not satisfy the requirements of modern users. Nowadays, users have already understood the importance of data. Therefore, the processing and saving of big data have become the main research of the Internet service company. In China, with the rise and explosion of 115 Cloud leads to other technology companies have began to join the battle of cloud services market. Although currently Chinese cloud services are still mainly dominated by cloud storage service, the series of service contents based on cloud storage service have been affirmed by users, and users willing to try these new ways of services. Thus, how to let users to keep using cloud services has become a topic that worth for exploring and researching. The academia often uses the TAM model with statistical analysis to analyze and check the attitude of users in using the system. However, the basic TAM model obviously already could not satisfy the increasing scale of system. Therefore, the appropriate expansion and adjustment to the TAM model (i. e. TAM2 or TAM3) are very necessary. This study has used the status of Chinese internet users and the related researches in other areas in order to expand and improve the TAM model by adding the brand influence, hardware environment and external environments to fulfill the purpose of this study. Based on the research model, the questionnaires were developed and online survey was conducted targeting the cloud services users of four Chinese main cities. Data were obtained from 210 respondents were used for analysis to validate the research model. The analysis results show that the external factors which are service contents, and brand influence have a positive influence to perceived usefulness and perceived ease of use. However, the external factor hardware environment only has a positive influence to the factor of perceived ease of use. Furthermore, the perceived security factor that is influenced by brand influence has a positive influence persistent intention to use. Persistent intention to use also was influenced by the perceived usefulness and persistent intention to use was influenced by the perceived ease of use. Finally, this research analyzed external variables' attributes using other perspective and tried to explain the attributes. It presents Chinese cloud service users are more interested in fundamental cloud services than extended services. In private cloud services, both of increased user size and cooperation among companies are important in the study. This study presents useful opinions for the purpose of strengthening attitude for private cloud service users can use this service persistently. Overall, it can be summarized by considering the all three external factors could make Chinese users keep using the personal could services. In addition, the results of this study can provide strong references to technology companies including cloud service provider, internet service provider, and smart phone service provider which are main clients are Chinese users.