• Title, Summary, Keyword: b-value

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Association of genotype of POU1F1 intron 1 with carcass characteristics in crossbred pigs

  • Kim, Gye-Woong;Yoo, Jae-Young;Kim, Hack-Youn
    • Journal of Animal Science and Technology
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    • v.56 no.7
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    • pp.25.1-25.6
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    • 2014
  • This study was carried out to investigate the association of POU1F1 (POU domain, class 1, transcription factor 1, Pit1, renamed as POU1F1) gene with backfat thickness (mm), carcass weight (kg), pH, and color values ($L^*$, $a^*$, $b^*$) in crossbred pigs (Landrace ${\times}$ Yorkshire ${\times}$ Duroc). Frequency of the AA genotype indel was at the highest level (66.67%). Frequency of A allele (0.81) was higher than that of b allele (0.19). This population followed Hardy-Weinberg equilibrium. Carcass weights and $a^*$ values of the three genotypes were all significantly different (p < 0.05), respectively. However, backfat thickness, $L^*$, $b^*$, visual color, and pH of the three genotypes were not significantly different (p > 0.05). Visual color was negatively correlated with $L^*$ (r = -0.521) and $b^*$ (r = -0.390) values, $L^*$ value was correlated with $b^*$ (r = 0.419) value, and $a^*$ value was positively correlated with $b^*$ (r = 0.612) value. These results indicate that the POU1F1 gene affected carcass weight and meat redness.

The Development and Application of Biotop Value Assessment Tool(B-VAT) Based on GIS to Measure Landscape Value of Biotop (GIS 기반 비오톱 경관가치 평가도구(B-VAT)의 개발 및 적용)

  • Cho, Hyun-Ju;Ra, Jung-Hwa;Kwon, Oh-Sung
    • Journal of Korean Society of Rural Planning
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    • v.18 no.4
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    • pp.13-26
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    • 2012
  • The purpose of this study is to select the study area, which will be formed into Daegu Science Park as an national industrial complex, and to assess the landscape value based on biotop classification with different polygon forms, and to develop and computerize Biotop Value Assessment Tool (B-VAT) based on GIS. The result is as follows. First, according to the result of biotop classification based on an advanced analysis on preliminary data, a field study, and a literature review, total 13 biotop groups such as forrest biotop groups and total 63 biotop types were classified. Second, based on the advanced research on landscape value assessment model of biotop, we development biotop value assessment tool by using visual basic programming language on the ArcGIS. The first application result with B-VAT showed that the first grade was classified into 19 types including riverside forest(BE), the second grade 12 types including artificial plantation(ED), and the third class, the fourth grade, and the fifth grade 12 types, 2 types, and 18 types respectively. Also, according to the second evaluation result with above results, we divided a total number of 31 areas and 34 areas, which had special meaning for landscape conservation(1a, 1b) and which had meaning for landscape conservation(2a, 2b, 2c). As such, biotop type classification and an landscape value evaluation, both of which were suggested from the result of the study, will help to scientifically understand a landscape value for a target land before undertaking reckless development. And it will serve to provide important preliminary data aimed to overcome damaged landscape due to developed and to manage a landscape planning in the future. In particular, we expect that B-VAT based on GIS will help overcome the limitations of applicability for of current value evaluation models, which are based on complicated algorithms, and will be a great contribution to an increase in convenience and popularity. In addition, this will save time and improve the accuracy for hand-counting. However, this study limited to aesthetic-visual part in biotop assessment. Therefore, it is certain that in the future research comprehensive assessment should be conducted with conservation and recreation view.

A Study on the Preference of Hobakjook upon Material & Mixing ratio Change (호박죽의 재료와 배합비 변화에 따른 기호도 연구)

  • 조혜정;안채경;염초애
    • Korean journal of food and cookery science
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    • v.12 no.2
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    • pp.146-152
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    • 1996
  • Determining the optimal mixing ratio of pumpkin, water, glutinous rice powder, red bean, kidney bean in preparing Hobakjook has been attempted and on the basis of it, Hobakjook with glutinous rice powder was set to be A group, and the one that glutinous rice powder was replaced by brown glutinous rice powder for the purpose of enhancing preference and nutrition was set to be B group. A group and B group with additional 0%, 5%, 10%, 15% perilla powder of pumpkin weight was labeled as Al-A4 and Bl-B4 respectively, and then analyzed nutritionally. Optimal material mixing ratio and preference was investigated by use of sensory evluation and instrumental test. As a result, the optimal material mixing ratio was determined as pumpkin 400 g, water 60 cc, glutinous rice powder 40 g, red bean 30 g, kidney bean 30 g, salt 4 g, sugar 10 g. In sensory evaluation significant difference (P < 0.05) was shown among the samples in color., flavor.1, falvor. II and overall quality. And A3 in viscosity, A2 in color, A4 in sweetness, B2 in flavor 1, Al and B2 in flavor 11, and B2 in overall quality was preferred most. Instrumental measurement shows that B4 in viscosity and A4 in sweentness was highestly recorded and showed significant difference (p<0.05). As the addition of perilla powder increased, the viscosity and sweetness was increased. In color measurement A4 in L value, A3 in a value, and Bl in b value was highestly recorded. And as perilla powder was added, L value and a value was increased while b value was decreased. Color in sensory evaluation was significantly correlated to b value in instrumental measurement. In summary, Hobakjook with brown glutinous rice was superior to the one with glutinous rice in preference and proximate composition, and as the addition of perilla powder was increased, proximate composition was increased but preference was rather decreased, and Hobakiook with 5% addition of perilla powder to brown glutinous rice powder was preferred most.

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PROPOSAL OF NEW DENIAL COLOR-SPACE FOR AESTHETIC DENIAL MATERIALS (치과용 심미 수복 재료들의 색상 연구를 통한 새로운 치과용 색체계의 제안)

  • Oh, Yun-Jeong;Park, Su-Jung;Kim, Dong-Jun;Cho, Hyun-Gu;Hwang, Yun-Chan;Oh, Won-Mann;Hwang, In-Nam
    • Restorative Dentistry and Endodontics
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    • v.32 no.1
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    • pp.19-27
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    • 2007
  • The purpose of this study is to develope new dental color-space system. Twelve kinds of dental composites and one kind of dental porcelain were used in this study. Disk samples (15 mm in diameter, 4 mm in thickness) of used materials were made and sample's CIE $L^*a^*b^*$ value was measured by Spectrocolorimeter (MiniScan XE plus, Model 4000S, diffuse/$8^{\circ}$ viewing mode, 14.3 mm Port diameters, Hunter Lab USA) The range of measured color distribution was analyzed. All the data were applied in the form of T### which is expression unit in CNU Cons Dental Color Chart. The value of $L^*$ lies between 80.40 and 52.70. The value of $a^*$ are between 10.60 and 3.60 and $b^*$ are between 28.40 and 2.21. The average value of $L^*$ is 67.40, and median value is 67.30. The value of $a^*$ are 2.89 and 2.91 respectively. And for the $b^*$, 14.30 and 13.90 were obtained. The data were converted to T### that is the unit count system in CNU-Cons Dental Color Chart. The value of $L^*$ is converted in the first digit of the numbering system. Each unit is 2.0 measured values. The second digit is the value of $a^*$ and is converted new number by 1.0 measured value. For the third digit $b^*$ is replaced and it is 2.0 measured unit apart. T555 was set to the value of $L^*$ ranging from 66.0 to 68.0, value of $a^*$ ranging from 3 to 4 and $b^*$ value ranging from 14 to 16.

Controlling Brightness Compensation of Full Color LED Vision (천연색 LED 정보표시 시스템의 휘도보정 제어장치)

  • Hwang, Hyun-Hwa;Yim, Hyung-Kun;Park, Jung-Hwan;Lee, Jong-Ha
    • Proceedings of the IEEK Conference
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    • pp.1291-1296
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    • 2005
  • In this paper, we prevent a display quality drop for image of characteristics brightness ununiformity depend on LED use to LED vision. It is about that method also a control system development equipped with brightness compensation function of LED vision which is done easily for LED set up of LED vision. Generally, It is calculate driving current value is attended by each brightness to brightness characteristics mathematical function establish by "Y=aX+b", When is doing brightness value for "Y", driving current value for "X", brightness compensation value by using time for "b", characteristics value for "a" ground with characteristics curve of LED. So much, First It is create brightness data of each pixel take a photograph red, green and blue of LED vision. Second It is get average error about each pixel which get average brightness value of entire. Last, It is handle a complicated for about gradationally regulation to color and brightness of image send to LED vision. Also It raise the whole average brightness value of vision adjust for "b" value to solve brightness drop problem of LED using the long time.

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A Study on the Occurrence of Benzo(a)pyrene in Fats and oils by Heat Treatment(I) (유지가열시 Benzo(a)pyrene 생성에 관한 연구(I) -대두유가열시-)

  • 김인숙;안명수;장대경
    • Korean journal of food and cookery science
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    • v.9 no.4
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    • pp.323-328
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    • 1993
  • Benzo(a)pyrene [B(a)P], one of the polycyclic aromatic hydrocarbons (PAHs) is known as a potent carcinogen. As lipid consumption increases recently, the toxic effect of overheated lipid foods and fats & oils were reported increasingly. In this study, the contents of B(a)p, other PAHs and rancidities of soybean oil were determined, and then the proper heating temperature, time and frequency were recommended, The work was carried out using soybean oil heated at $180\pm$5^{\circ}C$$, $200\pm$5^{\circ}C$$, and $300\pm$5^{\circ}C$$,for 50 hours. Acid Value(AV) and Conjugated Diene Value of samples were determined. The contents of B(a)P and other PAHs contents of all samples were masured by HPLC/UV method. The results obtained were as follows; Each content of PAHs in the fresh soybean oil was: Pyr 1.093, B(a)A 0.986, Ch 1.147, DMBA 1.082, B(e)P 0.664, Per 1.135, B(a)P 0.146, DBA 1.053, 3-MC 0.05 rg/kg. When the soybean oil was heated at $180\pm$5^{\circ}C$$, for 10, 20, 30, and 50 hours, B(a)P conterlts in heated soybean oils were 0.391, 0.692, 0.451, and 0.372 $\mu\textrm{g}$/kg respectively. Acid value of them were 0.26, 0.26, 0.29, and 0.33, and conjugated diene value was 0.67, 0.76, 0.99, and 1.04, respectively. When the soybean oil was heated at $200\pm$5^{\circ}C$$,and $300\pm$5^{\circ}C$$,for 10, 20, 30, and 50 hours, B(a)P coiltents in soybean oil heated at $200\pm$5^{\circ}C$$,were 0.844, 0.512, 0.479 and 0.247 Ig/kg respectively, Acid value 0.22, 0.21, 0.23 and 0.51 and CDNV 0.39, 0.49, 3.27, and 3.89. B(a)P contents in soybean oil heated at $300\pm$5^{\circ}C$$,were 0.466, 0.706, 0.607 and 0.247$\mu\textrm{g}$/kg respectively, Acid value 0.47, 1.57, 3.90, and 6.42 and CDNV 0.65, 2.15, 3.00, and 3.88.

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Determinations of P, S-Wave Velocities and Pore Water Pressure Buildup with B-value for Nearly Saturated Sands (비배수 조건에서 반복하중을 받는 사질토의 B값(간극수압계수)에 따른 P파, S파 속도 및 간극수압 측정)

  • Lee, Sei-Hyun;Choo, Yun-Wook;Youn, Jun-Ung;Kim, Dong-Soo
    • Journal of the Korean Geotechnical Society
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    • v.23 no.2
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    • pp.71-83
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    • 2007
  • Liquefaction resistance depends strongly upon the degree of saturation, which is expressed in terms of the pore pressure coefficient, B. The B-value has been widely used to quantify the state of saturation of laboratory samples. However, it is practically impossible to determine in situ state of saturation by using the B-value. So, P-wave velocity can be alternatively used as a convenient index for evaluating the in situ state of saturation. In this paper, the Stokoe type torsional shear (TS) testing system was modified to saturate the specimen, with which it is also possible to measure P ($V_p$), S-wave velocity ($V_s$) and the excess pore water pressure buildup In order to examine the effect of B-value for nearly saturated sands. A series of the tests were carried out at 3 relative densities (40%, 50% and 75%) and various B-values using Toyoura sand. Based on the test results, the variations of $V_p\;and\;V_s$ with B-value were analyzed and compared with a existing theoretically derived formula. The normalized pore water pressure, $du/{\sigma}{_0}'$ and cyclic threshold shear strain, ${\gamma}^c_{th}$ with B-value were also analyzed. Additionally the test results related to pore water pressure were analyzed by $V_p$ to apply to the field seismic analysis.

Study on Deterioration of Domestic Edible Oils Upon Heating at High Temperatures (시판식용유(市販食用油)의 고온연속가열(高溫連續加熱)에 따르는 경시적(經時的) 변화(變化)에 관(關)한 연구(硏究))

  • Oh, Young-Bok;Kim, Kwang-Ho
    • Journal of Nutrition and Health
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    • v.11 no.3
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    • pp.25-30
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    • 1978
  • A study was planned to evaluate the influence of continual heating at $150{\pm}5^{\circ}C$ and $170{\pm}5^{\circ}C$ respectively upon edible oils for frying the several food. Two kinds of domestic edible oils (Sample A and B) were collected by random sampling from market and in order to estimate deterioration degrees at both temperatures previously mentioned, thiobarbituric acid (TBA) value, acid value (AV), peroxide value (POV) and carbonyl value (CV) were measured at intervals due to its optical density. Those values were examined and compared according to the temperatures and times, and it was concluded as follows: 1) TBA value was rapidly increased until 24 hours in both temperatures and after 1 day its value have shown a slower increase as compared with initial rapid reaction. 2) Acid value and peroxide value of both oils (A & B) used for frying were increased continuously during heating and the changes in these values were dependent on the thermal oxidation, and moreover at low temperature $(150{\pm}5^{\circ}C)$ these values were found to be increased more readily than at high temperature $(170{\pm}5^{\circ}C)$. 3) Carbonyl value of both sample A and B show almost the same increasing rate at either $150{\pm}5^{\circ}C$ or $170{\pm}5^{\circ}C$ in proportion to the heating time. 4) It was found that there were differences between the chemical changes caused by heating sample A and B at high and low temperature.

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Usefulness of High-B-value Diffusion - Weighted MR Imaging for the Pre-operative Detection of Rectal Cancers (B-values 변환 자기공명영상: 국소 직장암 수술 전 검출을 위한 적합한 b-value 유용성)

  • Lee, Jae-Seung;Goo, Eun-Hoe;Lee, Sun-Yeob;Park, Cheol-Soo;Choi, Ji-Won
    • The Journal of the Korea Contents Association
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    • v.9 no.12
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    • pp.683-690
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    • 2009
  • The purpose of this study is to evaluate the usefulness of high-b-values diffusion weighted magnetic resonance imaging for the preoperative detection of focal rectum cancers. 60patients with diffusion weighted imaging were evaluated for the presence of rectal cancers. Forty were male and twenty were female, and their ages ranged from 38 to 71 (mean, 56) years. Used equipment was 1.5Tesla MRI((GE, General Electric Medical System, Excite HD). Examination protocols were used the fast spin echo T2, T1 weighted imaging. All examination protocols were performed by the same location with diffusion weighted imaging for accuracy detection. The b-values used in DWI were 250, 500, 750, 1000. 1500, 2000$(s/mm^2)$. The rectum, bladder to tumor contrast-to-noise ratio (CNR) of MR images were quantitativlely analyzed using GE software Functool tool, four experienced radiologists and three radiotechnologists qualitatively evaluated image quality in terms of image artifacts, lesion conspicuity and rectal wall. These data were analysed by using ANOVA and Freedman test with each b-value(p<0.05). Contrast to noise ratio of rectum, bladder and tumor in b-value 1000 were 27.21, 24.44, respectively(p<0.05) and aADC value was $0.73\times10^{-3}$. As a qualitative analysis, the conspicuity and discrimination from the rectal wall of lesions were high results as $4.0\pm0.14$, $4.4\pm0.16$ on b-value 1000(p<0.05), image artifacts were high results as $4.8\pm0.25$ on b-value 2000(p<0.05). In conclusion, DWI was provided useful information with depicting the pre-operative detection of rectal cancers, High-b-value 1000 image was the most excellent DWI value.

Customer Buying Process Based B2C Differentiation Strategy Analysis (고객 구매 프로세스 기반 B2C 차별화 전략 분석)

  • Gu, Ja-Heon;Park, U-Seong;Han, Hyeon-Su
    • Proceedings of the Korean Operations and Management Science Society Conference
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    • pp.488-492
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    • 2007
  • In this study, we investigated how to distinguish customer delivered value to re-purchasing in fierce B2C industry. To identify key managerial variables that could distinctively impact re-purchasing, we first identified customer value proposition as per the customer buying decision process. Next, core value propositions of choice efficiency and competitive price are defined to determine vendor satisfaction during the searching stage and purchasing stage. The trust level is also introduced in the sense of reflecting confirmation to guarantee after purchase security. Then, significant managerial variables to impact on core value propositions are extracted. The resulting structural model illustrated that search convenience and quality assurance affect the choice efficiency, and re-purchase intention is strongly explained by both the vendor satisfaction and trust level. The empirical testing results also support that transaction cost reduction is key determinant of shopping at the Internet shopping mall. Furthermore, trust level should be combined to induce re-purchasing in addition to transaction cost savings.

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