• Asian-Australasian Journal of Animal Sciences
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• v.21 no.10
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• pp.1458-1465
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• 2008

Effects of soybean oil or whole cotton seed addition on conjugated linoleic acid (CLA) and performance of fattening Brahman$\times$Thai-Native cattle were studied. Eighteen fattening cattle averaging $241{\pm}24kg$ body weight and approximately 1 year old were stratified by live weight into three groups and randomly assigned by group to one of three dietary treatments. The treatments were control (concentrated 14% crude protein), control and supplemented with 170 g/d soybean oil, control plus 170 g/d of oil from whole cotton seed. All animals were weighed before and after the experimental period and 4 cattle per treatment were randomly slaughtered then carcass measurements were obtained. There were no statistically significantly differences in the final body weight, average daily gain and dry matter intake among treatments. However, the crude protein intake was significantly decreased (p<0.01) when whole cotton seed was fed compared with control and soybean oil treatments. The carcass composition and carcass characteristics were not significantly different in Longissimus and Semimembranosus muscle by feeding soybean oil and whole cotton seed compared with the control treatment. Supplementation of soybean oil increased (p<0.01) cis-9, trans-11 CLA by 116% in Longissimus muscle and by 240% in Semimembranosus muscle. However, whole cotton seed did not increase cis-9, trans-11 CLA in both muscles. The present study successfully increased cis-9, trans-11 CLA content of muscle lipids by soybean oil but not by whole cotton seed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.2 no.1
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• pp.55-59
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• 1973

This experiment was carried out to improve on the simple and conventional processing method by studying the characteristics of poultry meat. For the experiment, 20 hens culled and 20 broilers were slaughtered and divided into the following five groups; whole carcass, skinned carcass, debonned carcass, thigh muscle and breast muscle. Each group was ground by the super grinding machine. The results tobtained are summarized as follows; (1) The percentage of the ready-to-cook of cull hens and broilers was $64.32{\pm}2.11,\;67.96{\pm}1.16$, and of the water uptake, $105.43{\pm}1.9,\;104.13{\pm}0.2$, respectively. (2) In the chemical composition, broiler meat showed high moisture content and a little low fat content, as compared with cull hen meat. By groups, whole carcass ground meat contained lower maisture content, and higher fat and ash content than thigh muscle and breast muscle. (3) Thigh muscle and breast muscle group was higher than the other and whole carcass group was lower for the relative WHC and water retention.(4) The higher temperature the higher cooking loss percentage in all groups, and whole carcass group was the highest cooking loss percentage among the all groups.(5) The significant difference was little observed for the relative WHC, water retention and cooking loss percentage by groups between cull hen and Broiler.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.31 no.4
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• pp.84-92
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• 1999

Excellence of the Korean traditional paper(Hanji) can be proved by literatures and legacies handed down from generations. However, with the problems pertaining to a majority of traditional manufactures, Hanji industry was declined because of low productivity, insufficient supply of raw material , and reduced demand. therefore, modernizxation of the Hanji technology and development of new uses are very important. This study was carried to investigated the papermaking characteristics of Morus spp.(M.alba, M.Bombycis, and M.Ihou) for new Hanji, modernize manufacturing process of Hanji by grafting on developed modern pulping and papermaking technology, develop the various uses, and establish the foundation for development of high value-added products. Hanji is made from M.Ihou, while stalk , and sulfomethylated pulp gave better sheet formation and higher brightness than those of the others. Physical properties of Hanji which made from bast fiber pulps were better than those of whole stalk pulps. Hanji which made from M.bombycis bast fiber and whole stalk pulps were not so good sheet strength as other species. Sulfomethylated whole stalk pulps were shown better sheet strength than alkali and alkali-hydrogen peroxide whole stalk pulps.

• Journal of Animal Environmental Science
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• v.5 no.2
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• pp.93-100
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• 1999

Pig's original image data was transformed to a binary image, an image excluding head and tail portion from the whole binary image, and a projected image associated with pig's height. Then the length of body, width of shoulder, and area of pig were calculated and the relationships among the above characteristics and pig's weight were analyzed. The results obtained from this study were as follows: 1. Whole binary image data was considered to be improper to determine the pig's weight because the movement of pig's head and tail portion affected the image data. 2. Binary image data excluding head and tail portion from the whole binary image showed a better estimation of the pig's weight than the whole binary image. 3. Pig's should width was analyzed to be improper factor to determine the pig's weight. 4. The projected image associated with pig's height showed the highest correlation between the pig's area of the image and pig's weight(R2=0.9965). From this research the projected image associated with pig's height, which is excluding head and tail portion from the whole body of pig's image, was considered to be the prime factor to measure the pig's weight by the noncontact measurement.

• Proceedings of the KIPE Conference
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• 2012.07a
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• pp.29-30
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• 2012

In this paper, a performance of bi-directional DC/DC converter using PFM control at whole load range is analyzed. A bi-directional DC/DC converter using PFM control in this paper can be soft switching operation with LC series resonant circuit. It's difficult to expect a high efficiency at whole load range in general resonant converter because of limitation of soft switching area. Therefore converter used in this paper has a variable frequency PFM control to overcome a limitation of soft switching area and it makes a high efficiency at whole load range by implementing a soft switching at light load area of restricted soft switching. The high efficiency at whole load range is verified by simulation and experimental result.

• Journal of Practical Engineering Education
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• v.11 no.2
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• pp.219-229
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• 2019

The purpose of this study was to examine the effect of on-site training environments and goals on learning outcomes of trainees. For this purpose, the study analyzed survey data collected from 752 students who participated in KOREATECH's Industry Professional Practice (IPP) on-site training program from 2017 to 2018. The following summarizes some important findings from the study results: First, on examining whether the effect of job characteristics on the academic competencies differs according to the characteristics of the group, it was found that the factors that affect the whole group were job content, coaching, and welfare benefits, but the effect of job scope was statistically significant. Second, on examining whether the effect of job characteristics on job competencies differs according to the characteristics of the group, it was found that the factors that affect the whole group were job content, coaching, and job scope, but the effect of welfare was statistically significant. Analyzing by training goals, it was found that the major influencers were job content in the Recruitment-intended group; and job content, coaching and job scope in the Training-intended group. Based on the results, the implications of the study and follow-up studies are suggested.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.459-467
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• 2013

This study was conducted to investigate the effects of substituting whole barley flours on quality characteristics of noodles. Noodles were made with composite flour containing 20% whole barley flour of various hullless barley cultivars and the quality characteristics, ${\beta}$-glucan content and antioxidant characteristics were investigated. In amylogram characteristics, the initial pasting temperature and peak viscosity were increased, and setback was decreased in complex flour. Noodles containing barley flour had low lightness, yellowness and high redness compare to wheat noodle. Water absorption of cooked noodles was lower than wheat noodle. The value of swelling index was high in noodles containing non-waxy barley flour and low in noodles containing waxy barley flour. Hardness and gumminess of noodles were lower than wheat noodle. Noodles containing non-waxy barley had higher hardness, cohesiveness and gumminess than noodles containing waxy barley flour. Dahan, non-waxy barley cultivar showed similar characteristics with the wheat noodle. ${\beta}$-Glucan content and antioxidant activity were increased with adding barley flour. Cooked noodle had slightly high ${\beta}$-glucan content, low starch content and low antioxidant activity compared to value of uncooked noodle.

• Food Science and Biotechnology
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• v.16 no.3
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• pp.386-391
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• 2007

This study was conducted to observe quality characteristics of whole soybean meju fermented with germinated soybean (Glycine max: Hwanggeumkong). The germination rate after 24 hr was $23.0{\pm}1.2%$, then increased rapidly to $90.2{\pm}1.3%$ at 36 hr of germination, and finally reached a level of $99.4{\pm}0.3%$ at 60 hr of germination. It was confirmed that the total isoflavone content immediately after soaking was 100.1 mg%, increasing during the beginning of the germination process; it continued to increase to 114.0 mg% by 24 hr of germination, but decreased thereafter. The isoflavone content at 60 hr of germination was 101.6 mg%. A total of 6 organic acids were detected, and total organic acid content ranged from 963.1-1,145.3 mg%. Differences based on the degree of germination in the raw material were insignificant. The free amino acid levels of the whole soybean meju made from non-germinated soybeans and from soybeans that had germinated 48 hr were 2,580.9 and 2,519.7 mg%, respectively. The content of glutamic acid was highest followed by aspartic acid, lysine, leucine, and proline.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.308-308
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• 2022

β-glucan, a nonstarch polysaccharide, is one of the main functional component in the cell wall of barley. This study was quality characteristics to use a korean variety with a high β-glucan as an original material for developing functional food. The high β-glucan 'Jeonju528, and 'Betaone' were compared with 'Hyeyang', 'Dahyang', 'Hwanggeumchal' and 'Glacier AC38' total 6 varieties. Seed section dyed to classify of Waxy/non-waxy type, starch granule was tested and moisture, protein, amylose, and β-glucan of whole grains and pearl barleys were experiment. Whole grains were the average protein of 13.2% and were the average starch 50.1%. β-glucan of whole grains were 5.3-10.0%, and amylose were 3.0-23.4%. Pearl barleys were the average protein of 11.7% and were the average starch of 65.0%. β-glucan of pearl barleys were 6.5-12.3%, and amylose were 3.6-31.1%. As a results of the correlation analysis were recognized significance among varieties for protein, starch and β-glucan but there was no difference in other traits. It was concluded that amylose showed a positive correlation with starch and β-glucan showed a negative correlation with amylose.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.779-785
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• 1996

The qualities of bread and change of phytic acid during breadmaking with whole wheat flour were investigated. The ratios of ash contents in wheat flour and whole wheat flour were 0.41% and 1.57%, respectively. The ratios of fiber contents in wheat flour and whole wheat flour were 0.14% and 1.83%, respectively. In amino acid analysis, glutamic acid was determined to be 32~36g/100g protein, which was the highest. Lysine, glycine, arginine and aspartic acid were higher in whole wheat flour than those of wheat flour. Proline, glutamic acid, and phenylalanine were higher in wheat flour than those of whole wheat flour. The ratio of phytic acid content in wheat flour and whole wheat flour was 0.312% and 0.734%, respectively. The content of phytic acid during beadmaking was decreased approximately 65% after proofing, while this was almost constant in the process of oven baking. The content of phytic acid in bread with 3% yeast had less hydrolysis than that in bread with 5% yeast during breadmaking. The phytic acid content in the 0.1% yeast food was decreased more than the 0, 0.3, and 0.5% yeast food groups. As the amount of whole wheat flour increased, the volume of bread was decreased, and color became dark. The sensory evaluation was showed the quality of bread to be the highest when the amounts of coarse whole wheat flour and fine whole wheat flour was 20% and 30%, respectively. Though the amount of coarse whole wheat flour and fine whole wheat flour were increased up to 30% and 50%, respectively, external characteristics of bread was remained in normal.