In current research, it was attempted a preliminary design and evaluation of non-uniform ultra high-strength concrete (UHSC) truss members. UHSC used here has the compressive strength of 180 MPa, the tensile strength of 8 to 20 MPa, and the tensile strain after cracks up to 2%. By the three-dimensional finite element stress analysis as well as strut-tie approach on concrete solid beams, the non-uniform truss shape of UHSC truss was designed with the architectural esthetic concept. In a series of examples, to compare with conventional concrete members, the proposed UHSC truss members have advantages in capabilities of the slender design with minimum weight with high performances under transverse loadings as well as the aesthetically non-uniform design for spatial structures.

This study aimed to produce high-quality blastocysts and establish appropriate microinjection conditions for the introduction of target gene. First, we identified embryo development to the blastocyst stage after microinjection using the CRISPR/Cas9 system on the Cas9 protein or mRNA. As a result, we confirmed that blastocyst development in the Cas9 mRNA injected group significantly increased when compared to the Cas9 protein injected group (p<0.05). However, the blastocyst gene targeting rate increased in the Cas9 protein injected group when compared to the Cas9 mRNA injected group (p<0.05). Next, we treated the injection medium with 10 μg/ml of cytochalasin B (CB), and the microinjected embryos were cultured in CR1-aa medium supplemented with 0.1 μM of melatonin (Mela). Consequently, the blastocyst formation rate significantly increased in the CB treated group (p<0.05). After microinjecting embryos with the CB treated injection medium, we investigated blastocyst formation and quality via Mela treatment. Consequently, the Mela treated group demonstrated significantly increased blastocyst formation rates when compared to the non-treated group (p<0.05). Furthermore, immunofluorescence assay using RAD51 (DNA repair detection protein) and H2AX139ph (DNA damage detection protein) showed an increase in RAD51 positive cells in Mela treated embryos. Therefore, we verified the improvement in knock-in efficiency in microinjected bovine embryos using Cas9 protein. These results also demonstrated that the positive effect of the CB and Mela treatments improved the embryonic developmental competence and blastocyst qualities in genetically-edited bovine embryos.

Kang, Hyeon-Seok. & Kim, Minji. 2018. “A Multivariate Analytical Study of Variation Patterns of Honorific Final Endings in KakaoTalk Dialogue”. The Sociolinguistic Journal of Korea 26(1). 1~30. On the basis of KakaoTalk conversation data, this paper investigates the variations found in the use of honorific final endings, expecially haeyo and hapsyo styles. For this study we collected 3,087 tokens of honorific final endings from the dialogue of 8 KakaoTalk group chat rooms. Through multivariate analyses using Goldvarb and LVS, we examined whether the linguistic and external constraints, which were claimed by Kang (2011) to constrain the usage of haeyo and hapsyo styles in spoken language, also operate in the KakaoTalk dialogues. The results of the analyses revealed not only far more variants in the KakaoTalk data (12 variants of haeyo and 6 variants of hapsyo) than in spoken language but also various additional variants realized with pronunciation spelling and partial omission of final endings. As in the spoken language, ‘sentence type’, ‘speaker's gender’, ‘rituality of utterance’, and ‘formality of situation’ were analyzed as constraints which had a strong effect on the variation. In the data examined, besides haeyo and hapsyo styles, new honorific styles of hao, hasoseo, seupjyo, handayo, hasem/hasam were also found. Two new types of variants which was not yet discussed in previous studies, were also observed in the data: variants of ‘syam’ and ‘syeom’ of hasem/hasam styles and two variants of ‘yo’ realized with consonant addition to the onset position.

Elderly with dementia in geriatric hospitals (EDGH) are highly dependent on hospital meals. This study evaluated the foodservices satisfaction and food preference of the EDGH. The survey was conducted on 104 elderly with dementia (21 males and 83 females) in 4 geriatric hospitals in Seoul and Incheon in November, 2016. Data were collected from interviews using a questionnaire that consisted of 6 questions for foodservice satisfaction and 24 questions (10 categories) for food preference. The data were analyzed using SPSS ver. 20.0. The satisfaction with taste, saltiness, texture, and variety in foodservices was good, but the satisfaction with the amount was not, and the reason for leaving food was its large serving size. The subjects preferred soft boiled rice, noodles, porridges, meats, fish, seafood, vegetables, and fruits. Among them, they preferred more janchiguksu, red bean porridge, beef, croaker, oyster, spinach, and banana. Regarding the cooking methods, they preferred soup, grill, and boiling, but not frying. The also preferred Chinese cabbage kimchi, but they did not prefer hard kkakdugi. They did not prefer milk because of diarrhea, but they preferred yogurt. Therefore, to provide a satisfying meal for EDGH, it is necessary to develop a friendly diet considering their food preferences.

The safety management of feeds has become a very important factor for food safety and legislation and system improvement are being implemented to prevent the hazardous factors from livestock products. The range of heavy metals in feed hazardous factors was similar among countries, but the As maximum limit was strengthened in Korea compared to China. Regulation of residual pesticide and radioactivity was only controlled in Korea. The range and maximum limit of mycotoxin were strictly controlled in China compared to Korea. In order to enhance the feed safety in Korea, it is necessary to improve the policy, strengthen the range of the feed hazard and the maximum limit and carry out the research related to the feed safety.

목적: 2D 영상이 재생되는 자동 시기능 훈련기구를 이용하여 훈련 전과 후의 시기능의 개선효과를 알아보고자 하였다. 방법: 성인 남녀 20명을 대상으로 자동 시기능 훈련기기(WISDOM社, China)를 이용하여 30분 간 재생되는 영상을 보면서 시기능 훈련을 실시하였으며, 훈련 전과 후의 폭주력, 조절력, 버전스 용이성(3△BI/12△BO), 조절용이성(±2.00D)검사를 시행하였다. 자동 시기능 훈련기구는 0.00~6.00D 범위의 조절과 0~6 M·A 범위의 버전스 훈련을 자동으로 하도록 설계되어 있다. 결과: 시기능 훈련 30분 전과 후의 시기능 변화를 확인한 결과, 양안 조절력은 12.63 ± 4.17D에서 15.02 ± 5.96D로 2.39 ± 2.89D 증가하였으며(p<0.05), 폭주력은 13.96 ± 4.99D 에서 16.02 ± 6.03D로 2.05 ± 2.85D 증가하였다(p<0.05). 양안 조절용이성은 16.58 ± 6.52 CPM에서 20.65 ± 6.51 CPM으로 4.07 ± 4.59 CPM으로 증가하였으며(p<0.05), 버전스 용이성은 16.40 ± 6.49 CPM에서 23.2 ± 6.95 CPM으로 4.8 ± 2.98 CPM으로 증가하였다 (p<0.05). 결론: 본 연구를 통해 2D 영상을 이용한 자동 시기능 훈련기구의 시기능 개선효과를 알 수 있었다. 이는 평소 좋아하는 영화나 드라마 등의 콘텐츠를 활용하여 훈련의 몰입도를 높일 수 있으므로 기존의 단조로운 시기능 훈련에서 벗어난 새로운 훈련방법중의 하나가 될 수 있다.

The objectives of this study was to investigate the properties and stability of the wet noodles added to nanoemulsion as a industrial model system, and in so doing, survey practical applicability in the food industry. In order to test out these objectives, the characteristics and stability of the wet noodles added to nanoemulsion were investigated and their cooking characteristics and capsaicinoids loss were examined. As a result, the test results showed that the findings indicated that the post-cooking loss of capsaicinoids in the wet noodles added to double-layer nanoemulsion covered with chitosan was less than the losses in the wet noodles added to any other noodles. More especially, this demonstrates that the noodle added to double-layer nanoemulsion covered with chitosan scored significantly higher than the others with reference to their cooking properties, color, texture, stability for storage stability, and sensory evaluation. These results show that the findings of this study demonstrated that the noodles added to nanoemulsions could be produced as a food-grade merchandise because they could provide enhanced encapsulation capacity of capsaicinoids and higher acceptability.

The objective of this study was to determine the effect of fructose that was supplemented to a chemically defined in Vitro maturation (IVM) medium on oocyte maturation and embryonic development after parthenogenesis in pigs. The base medium for in Vitro maturation (IVM) was porcine zygote medium (PZM) that was supplemented with 0.05% (w/v) polyvinyl alcohol (PVA) or 10% (v/v) porcine follicular fluid (pFF). In the first experiment, when immature pig oocytes were matured in a chemically defined medium that was supplemented with 5.5 mM glucose or with 1.5, 3.0 and 5.5 mM fructose, 3.0 mM fructose resulted in a higher nuclear maturation (91.5%) than 1.5 and 5.5 mM fructose (81.9 and 81.9%, respectively) but showed a similar result with 5.5 mM glucose (94.2%). However, there was no significant differences among groups in the embryo cleavage (89.4-92.4%), blastocyst formation (37.5-41.1%), and mean cell number of blastocyst (30.8-34.2 cells). Fructose at the concentration of 3.0 mM (1.08 pixels/oocyte) resulted in a higher intra-oocyte glutathione (GSH) content than 1.5 and 5.5 mM fructose (1.00 and 0.87 pixels/oocytes, respectively) while the cumulus cell expansion was not influenced. In the second experiment, effect of individual and combined supplementation of a chemically defined maturation medium with 5.5 mM glucose or 3.0 mM fructose was examined. No significant effect was found in the nuclear maturation (86.3-92.6%). Embryo cleavage was significantly increased by the combined supplementation with glucose and fructose (95.2%) compared to that with 3.0 mM fructose only (85.7%) while blastocyst formation (37.3-42.8%) and embryonic cell number (33.3-34.1 cells) were not altered. Effect of supplementation of pFF-containing medium with glucose and fructose + glucose was examined in the third experiment. No significant effect by the supplementation with glucose and fructose or glucose alone was observed in the nuclear maturation of oocytes (90.7-94.1%) and blastocyst formation (51.0-56.5%). Our results demonstrate that 3.0 mM fructose was comparable to 5.5 mM glucose in supporting in Vitro oocyte maturation and embryonic development after parthenogenesis and could be used as an alternative energy source to glucose for in Vitro maturation of pig oocytes.

본 연구는 의사결정 전에 행복을 느끼는 소비자와 슬픔을 느끼는 소비자 간에 자기타당화 정도의 차이와 규제초점의 차이 그리고 자기타당화 정도의 차이가 규제초점과 정보왜곡에 미치는 영향을 탐색하였다. 연구 결과, 첫째, 사전에 행복을 느낀 소비자는 사전에 슬픔을 느낀 소비자보다 자기타당화 정도가 크고, 촉진초점을 강하게 갖는다. 둘째, 사전에 느낀 슬픔감정과 비교하여 사전에 느낀 행복감정이 자기타당화를 매개로 촉진초점에 부분적으로 정적인 영향을 미치고, 자기타당화를 매개로 정보왜곡에 완전히 정적인 영향을 미친다. 본 연구는 현재의 의사결정시점 이전에 느낀 행복감정과 슬픔감정 간에 촉진초점 정도와 자기타당화 정도의 차이, 자기타당화의 정보왜곡 효과를 탐색하여 이론적으로 기여하고 있다. 이에 따라 마케팅 관리자는 소비자의 자사의 제품에 대한 사고 확신성을 높여 소비자의 자기타당화를 촉진하고, 또 촉진초점을 유도하기 위해 사전에 소비자가 행복감정을 느끼도록 해야 함을 관리적 시사점으로 제시하였다.

Kang, Hyeon-Seok & Kim, Minji. 2017. “Aspects of Variations of ‘ye’ and ‘ne’ Observed in the Dialogues of the Instant Messenger KakaoTalk”. The Sociolinguistic Journal of Korea 25(3). 1~27. This paper investigates the variations found in the use of ‘ye’ and ‘ne’ in the conversations of the mobile messenger KakaoTalk. This study was conducted based on the dialogues from the 159 KakaoTalk chat rooms, using the statistical package Language Variation Suite. As many as 17 variants of ‘ye’ and ‘ne’ were observed in the data analyzed compared to just the four variants of the speech data (Kang 2009), revealing a big difference between the two data types. Further, the ‘ne’ variants were absolutely dominant, comprising 90% of the tokens, making them gender-neutral in this variation. Regression analyses showed that ‘gender’ was the most important constraint influencing the variation: Men used the ‘ye’ variants 25% of the time, while women used them only 4% of the time. Age was another important factor: Older people used the ‘ye’ variants more than younger people. This study reveals that the new medium of net language (Crystal 2001) could produce radically different results from spoken language even when the same sociolinguistic variables are analyzed, and it may point to a new direction of research in variation theory.

Monosodium glutamate (MSG)는 아미노산의 일종인 글루탐산에 나트륨이 결합된 것으로 구수한 맛, 감칠맛을 내는 인공조미료로 사용되고 있다. 이전 연구에 의하면 쥐에서MSG의 섭취가 난모세 포의 발달에 유해하다는 결과가 보고되었다. 본 연구에서는 돼지 난자의 체외성숙 및 체외 배양액 에 MSG 첨가가 난자의 성숙 및 배 발육에 미치는 영향을 검토하였다. 난자의 체외성숙배양액으 로는 10% 돼지 난포액이 첨가된 Medium-199 (positivecontrol) 또는 비필수아미노산이 제거된 Porcine zygote medium (PZM)-4를 기본배양액으로 하여 여기에 cysteine, pyruvate, epidermal growth factor, kanamycin, insulin 및 호르몬을 첨가하여 사용하였다. 실험설계에 따라 MSG를 각각 0, 0.1, 1, 10 mM 농도로 체외성숙 배양액에 첨가하였다. 체외성숙 난자는 전기자극을 통해 단위발생을 유도하였고 PZM-3배양액에서 7일간 체외 배양하였다. 체외배양에서의 MSG 효과를 알아보기 위하 여 돼지 난포액 첨가 Medium-199에서 체외성숙된 난자들 중 제1극체가 방출된 난자만을 선별하여 단위발생 유도 후 PZM-3 (positive control) 또는 비필수아미노산이 제거된 PZM-4에 0,0.1, 1, 10 mM의 MSG를 첨가하여 배 발육에 미치는 영향을 조사하였다. 체외성숙 단계에서 MSG 효과를 조 사한 결과 MSG 농도에 따른 체외성숙률(61.3-70.3%)에는 차이를 보이지 않았지만 10 mM의 MSG 처리군(83.5%)이 0.1 mM 처리군(93.7%)에 비해 유의적으로 낮은 분할률을 보였다. 또한 MSG 처리 군들이 (14.5-25.5%) 무처리군(30.0%)에 비해 낮은(P<0.05) 배반포 발달률을 보였다. 체외배양 단계 에서 MSG 효과를 조사한 결과 10mM MSG 처리군(90.8%)이 1 mM 처리군(96.5%)에 비해 유의적 으로 낮은 분할률을 보였으며, 10 mM 처리군(32.8%)이 0.1과 1 mM MSG 처리군에(55.1, 51.4%)에 비해 유의적으로(P<0.05) 낮은 배반포 발달률 보였으나 무처리 대조군(46.6%)과 유의적 차이는 없 었다. 이러한 결과를 보아 체외성숙 배양액 내 MSG 첨가는 난자의 핵 성숙률에는 영향을 주지 않지만 고농도의 MSG 처리는 단위발생 후 분할률을 억제하며 배반포 발육능을 억제하는 것으로 확인되었다.

In this study, quality characteristics and antioxidative activities were comparatively evaluated between the macaron with egg white powder added at the ratios of 2, 4, 6 and 8% and the macaron with added liquid egg white, in order to determine the applicability of the macaron with added egg white powder. The analysis of amino acids indicated that the group with 8% of egg white powder added showed the highest total amino acid content of 7,584.20 mg/100 g. The group with 4% of egg white powder added showed the highest sweetness (p<0.01); whereas, and the group with 2% of egg white powder added showed the highest pH (p<0.001). In terms of the chromaticity, L (p<0.01) and a values (p<0.05) were increased with the increasing percentage of added egg white powder. With the increasing percentage of added egg white powder, textures such as hardness (p<0.01), chewiness (p<0.05), gumminess (p<0.001), and cohesiveness (p<0.001) decreased; whereas, adhesiveness (p<0.001) and springiness (p<0.01) increased. The results of the sensory evaluation indicated the highest preference for the macaron containing 6% white egg powder, in all items. DPPH free radical scavenging activity, SOD-like activity, and reducing power were increased with increasing amounts of added egg white powder (p<0.001). Collectively, the results indicated that the production of macaron with the addition of 6% of egg white powder is the most suitable mixing ratio for enhancing the preference and quality level.

본 연구는 반추동물용 섬유질배합사료(TMR) 제조업체 의 사료안전관리 인식 및 사료 중 위해인자 오염도를 조사 하기 위해 138개소 TMR 제조시설을 대상으로 약 10개월 동안 설문조사를 실시하였다. 조사표는 총 17개 문항으로 구성하였으며, 얻어진 자료는 기술통계분석, 교차분석 및 신뢰도 검정을 통해 분석하였다. TMR 제조시설의 평균 일 일 생산능력은 81.38톤 이었다. 평균 개업연도는 2004년 및 종사인원은 13.7명이었고, 유통경로는 직접거래가 80.4%로 가장 많았다. 사료안전관리 시스템 도입은 사료안전관리의 제도적 여건이 조성된 후 도입이 필요하다는 인식이 주를 이루었으며, 사료안전관리 시스템 구축을 위해서는 사료안 전정보 제공 및 공유가 가장 필요한 조건으로 나타났다. 사료안전성 및 위해물질 관리에 가장 취약한 분야는 곰팡 이 독소인 것으로 조사되었으며, 사료 제조과정에서 가장 위험한 위해인자는 쇠, 파편, 흙 등과 같은 이물질로 나타 났다. 사료 중 위험인자 오염도 조사에서 카드뮴, 비소 및 셀레늄은 허용기준치를 초과한 제품이 일부 조사되었고, 오크라톡신류 및 아플라톡신류는 허용범위내로 조사되었 다. 잔류농약, BSE, 푸모니신 및 살모넬라는 검출되지 않았 으며, 멜라민 및 비단백태질소화합물은 각각 11.35ppm 및 5%로 최댓값을 나타냈다. 규모별 TMR 제조시설의 사료 내 위해인자 오염도는 규모별로 차이가 많았으며, 같은 규 모 내에서도 제조시설에 따라 위해인자의 검출량이 다르 게 나타났다. 또한 소규모에 비해 중규모 및 대규모에서 위해인자 검출량이 더 높아지는 경향을 보였다. 따라서 본 조사결과 TMR 제조시설의 사료안전관리 시스템을 구축하 기 위해서는 사료안전에 대한 정보제공 및 공유가 정책적 으로 제도화되어야 하고, 사료 내 발생하는 곰팡이 독소방 지 및 이물질 제거를 위한 사료관리법의 강화와 원료 공급 처에서 이물질을 제거할 수 있는 장치 도입을 의무화할 필 요가 있다고 판단된다.

The objectives of this study, which filled gaps in previous studies, were: (1) to find the optimal mixing condition of nanoemulsions containing oleoresin capsicum (OC), Tween 80, propylene glycol (PG), and sucrose monostearate (SES) by microfluidization; (2) to investigate their properties and stability depending on such factors as pH, temperature, and heating time; (3) to measure the effect of adding ascorbic acid. In order to test these objectives, the following three experiments were conducted: Firstly, in order to find the optimal mixing ratio, nanoemulsions containing OC - the mean diameter of which is smaller than 100 nm - were prepared through the process of microfluidization; and their mean particle size, zeta potential, and capsaicinoids were measured. The test results indicated that the mixing ratio at OC : Tween 80 : PG + water(1:2) = 1 : 0.2 : 5 was optimal. Secondly, the properties and stability of nanoemulsions were investigated with varying parameters. The test results illustrated that single-layer nanoemulsions and double-layer nanoemulsions coated with alginate were stable, irrespective of all the parameters other than/except for pH 3. Thirdly, the properties of nanoemulsions were then analyzed according to the addition of ascorbic acid. The results demonstrated that the properties of single-layer nanoemulsions were not affected by addition of ascorbic acid. In case of alginate double-layer nanoemulsions, the particle size was reduced, and zeta potential increased with the addition of ascorbic acid. In conclusion, the demonstrated stability of various nanoemulsions under the different conditions in the present study suggests that these findings may constitute a basis in manufacturing various food-grade products which use nanoemulsions-and indicate that food nanoemulsions, if adopted in the food industry, have the potential to satisfy both the functionality and acceptability requirements necessary to produce commercially marketable food-grade products.

This study was aimed to develop a gruel using rice extrudates and to evaluate physicochemical properties of Tarakjuk (milk porridge; MP) prepared with milk (M) and rice powder (RP, control), rice extrudate (RE), or enzyme treated rice extrudates (ETR). Pasting property of ETR was significantly different from those of RP or RE with significantly low peak viscosity, breakdown and setback values in the ETR sample. Viscosity of MP prepared with ETR was also significantly low, as compared to that of control (> 900 cP). The total solids and spreadability of MP with ETR was higher than those with RP or RE. Hunter color values varied significantly depending on enzyme treatment levels in ETR samples with enzyme dose-dependent increase in b-value. Average starch digestibility of ETR sample was higher by 10.2% than that of control sample. DPPH radical scavenging activities of ETR samples were greater than those of RE or RP. These results indicated that ETR could be beneficial for preparing easy-drink and diet food with higher starch digestibility and fluidity, especially for gastric tube-fed patients.

The present study investigated the effects of processing parameters such as time (10, 20, 30, 40 min), pressure (25, 50, 75, 100 MPa), and the salinity of brine (0~10%(w/v)) on jacopever (Sebastes schlegeli Hilgendorf) in order to establish optimization of the three factors using a high hydrostatic pressure (HHP) machine. To do so, it analyzed the quality characteristics of volatile basic nitrogen (VBN), trimethylamine (TMA), total bacterial counts, dynamic viscoelasticities, and differential scanning calorimetry (DSC) properties. First, when the time increased to 40 mins, by 10 min intervals, the total bacterial counts in HHP groups under 25℃, 100 MPa, and 4%(w/v) brine were significantly decreased except for the first 10 min in comparison to the control group. In regards to DSC properties, the onset temperature (TO) of the first endothermal curve was significantly reduced. Second, when the pressure level increased up to 100 MPa by 25 MPa increments, the total bacterial counts in the HHP samples significantly decreased for 20 min at 50 MPa or higher. As the pressure increased, G′, G″ and the slope of tan δ decreased (except for 50 MPa). Third, in regards to the salinities of brine, when the HHP processing was treated at 100 MPa, 25℃ for 20 min, the total bacterial counts of all the HHP groups significantly decreased in comparison to those of the control group. A significant difference was found in the enthalpy of the second endothermic curve in the 6~10%(w/v) (except 7%(w/v)) HHP groups. Therefore, the salinity of the immersion water under the HHP condition was appropriate when it was lower than 6%(w/v). The present study demonstrated that the optimum parameter condition according to/under the condition of the microbial inhibition and economic effects using an HHP would be the reaction time for 20 min, reaction pressure at 100 MPa, and the salinity of 4%(w/v) brine.

The feed value of Astragalus membranaceus leaves and straws was amended by fermentation using effective microorganisms, such as molasses (T1), Rhodobacter capsulatus (T2), Bacillus subtilis (T3), Lactobacillus acidophilus (T4), or Saccharomyces cerevisiae (T5), with no supplements in the control (C). The crude protein (CP), ether extract (EE), crude fiber (CF), neutral detergent fiber (NDF), and acid detergent fiber (ADF) contents in the fermentation-treated A. membranaceus leaves decreased, whereas nitrogen free extract (NFE) content increased significantly. A decrease in the amounts of CP (except in T3), EE, CF, NDF, and ADF in the A. membranaceus straws treated with effective microorganisms was observed compared with that for the C and T1 (p<0.05). The NFE content of the straws increased with all treatments, except T1. Fermentation treatment subtly altered the fatty acid composition of A. membranaceus leaves and straws. In contrast, the calcium and vitamin E contents in A. membranaceus leaves and straws were increased after fermentation treatment (p<0.05). However, T3 yielded higher saponin content in straws compared to that by any of the other treatments (p<0.05). The effect of fermentation with microorganisms, maintained the low pH up to 48 h (p<0.05), whereas it was random for the straws. Therefore, the data suggest that fermentation treatment with microorganisms can improve digestion rate and have a positive effect on physiologically active substances and feed value.