http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : Young Keun Yeo(呂永根) (검색결과 6 건)
- 무료
- 기관 내 무료
- 유료
-
Gyu Hwan Park(朴圭煥),Dal Ung Kim(金達雄),Young Keun Yeo(呂永根) 한국육종학회 1990 한국육종학회지 Vol.22 No.4
A seven-parent diallel cross of rice was analyzed for fatty acid compsition of phospholipid from leaves. The analysis of variance revealed that differences among parents and F₁ hybrids were highly significant for fatty acid. The variances of parent vs. F₁ hybrids were highly significant for all characters except for linoleic acid. Both general and specific combining ability were highly significant and non-additive genetic variance predominated for fatty acid. In the F₁ generation, over dominance was observed for all fatty acids. Direction of dominance was positive for unsaturated fatty acid, whereas it was negetive for saturated fatty acid. The number of effective gene groups was estimated as one for palmitic acid and stearic acid, and two for oleic acid and linolenic acid. Broad sense heritability was fairly high but narrow sense heritability was low.
-
반추위 보호 Methionine 이 젖소의 유타우린 함량에 미치는 영향
여영근,박동진,김동신 한국유가공기술과학회 2001 Journal of Dairy Science and Biotechnology (JMSB) Vol.19 No.1
This study was conducted to increase the content of taurine in milk from the dairy cows fed the rumen protected DL-methionine matrix and methionie hydroxy analog matrix for 42days. Dairy cows fed rumen protected DL-methionine matrix showed 23% increased milk taurine concentration compared to the value of the control groups. Dairy cows fed rumen protected methionine hydroxy analog matrix showed 53% increased milk taurine concentration compared to the value for the control groups ( p $lt; 0.01).
-
Analysis of Oxy- and Metmyoglobin in Beef Chuck by Absorption Spectrophotometer and Hunter-Lab.
Yeo, Young Keun,Park, Choon Ran COLLEGE OF AGRICULTURE KYUNGPOOK NATIONAL UNIVERSI 1983 慶北大農學誌 Vol.1 No.-
Oxy - and metmyoglobin concentrations in beef chuck were measured by Hunter-Lab and spectrophotometer. The values of oxymyoglobin by Hunter- Lab got 34.03, 10.40, and 6.50 as average in L, a, and b while the CIE color primaries were 13.33, 11.58, and 9.94 in X, Y, and Z, respectively. The metmyoglobin values recorded 39.10, 13.20, and 10.13 in L, a, and b, of which values were converted to 17.88, 15.29, and 11.40 in X, Y, and Z of the CIE primaries. Absorption spectrum of oxymyoglobin showed 2 peaks which were 0.79 and 0.83 pf extinction coefficient with 530 and 570nm in wavelengh, and that of metmyoglobin appeared on an irregular curve with a summit of 0.58 and 500 in extinction coeffcient (㎠/mg) and wavelength(nm) each.
-
저장중 Rancid off - Flavor 에 따른 우유지방산의 지방산 조성의 변화
김혜영,여영근,김영춘,현기영 한국낙농학회 1987 韓國酪農學會誌 Vol.9 No.1
우유를 5일간 상온에서 저장 후 rancid off-flavor에 따른 TG, FFA 그리고 PL의 지방산 조성의 변화를 관찰하였다. 지방종(TG, FFA, PL)은 TLC로 분리하였으며 그들의 지방산은 GLC로 분석하였다. 저장중 C_(16:0)는 TG와 FFA에서 감소하였고 PL에서는 2배로 증가하였다. C_(18:0)는 TG와 PL에서 증가한 반면 FFA에서는 감소율을 보였다. C_(18:1)은 TG와 PL에서 감소하였고, FFA에서는 증가율을 보였다. TG와 FFA 중 C_(18:2)는 저장중 증가를 보였고, C_(18:3)는 감소하였으며, PL에서는 C_(18:2)와 C_(18:3)는 예상대로 매우 높은 감소율을 나타내었다. Changes in fatty acid composition of TG, FFA and PL from bovine milk which created rancid off-flavor after 5 days on storage, were observed in this study. Lipid classes (TG, FFA and PL) were separated by TLC and their fatty acids were analyzed by GLC. Palmitic acid was decreased proportionally in TG and FFA, and doubly increased in PL by storage. Stearic acid showed an increasing rate in TG and PL with a decreasing rate in FFA. Oleic acid, which is most abundant in milk lipids, was decreased in TG and PL but increased in FFA by storage. In TG and FFA, linoleic acid was increased and linolenic acid decreased by rancid off-flavor during storage. Linoleic and linolenic acids in PL were very decreased by storage as it is expected.
-
김재욱,여영근 한국농화학회 1978 Applied Biological Chemistry (Appl Biol Chem) Vol.21 No.1
In order to determine optimum condition for the Ko-Choo-Jang (red-pepper-paste) processing, chemical analysis, mixed ratio, and sensory teat, resulted as follows. 1. The best nutritional value could be obtained after three hours at 60℃, which proved to be the optimum temperature in koji digestion of starch paste. 2. The component ratio of wheat flour to koji-powder was two to one giving the best digestion. 3. The mixing ratio of salt and red-pepper-powder and flour-koji was determined as 1 : 1.5 : 3 by sensory tests. 4. The highest reducing sugar content appeared in a digested mixture using glutinous rice as a starch source and the reducing sugar increased continuously with decreasing, total sugar content in almost every mixture of starches. 5. As a starch source, glutinous rice powder produced the highest total sugar in the beginning stages, however, after 10 day's curing produced less sugar than rice powder. 6. The order of total nitrogen content in the cured paste was recorded as wheat-flour, rice-powder, corn-powder, glutinous-powder, barley-powder, and sweet potato-starch. 7. Amino-nitrogen was increased with curing and the highest, value was observed in the case of wheat flour. 8. In sensory test, Ko-Choo-Jang made of glutinous rice-powder resulted in the best taste.
-
김재욱,여영근 한국농화학회 1977 Applied Biological Chemistry (Appl Biol Chem) Vol.20 No.3
In orter to establish methods of potato processing for mixed cooking with rice as main diet, fundamental research was carried out. On the basis of the previous experiments about potato granules, the yield of products, the process of manufacture, and its economics we re determined The results are the following. 1. Yield of products are; ① 22.2% under dipping treatment in K₂S₂O_5 solution. ② 21.7% under dipping treatment in HCl solution. ③ 20.5% under blanching treatment in boiling water. ④ 19.9% under dipping treatment in boiling K₂S₂O_5 solution. ⑤ 18.75 under dipping treatment in boiling HCl solution. 2. The processing of potatoes is as follows raw materials→peeling→cutting→treatment for polyphenol oxidase inactivation→drying→products 3. Potato granules are ordinarily not commercial when compared with rice, however, there are times when it is. When rested land is planted with potatoes a high yield is produced. This will lower the price of the potato and make it commercial compared with rice.
ScienceON연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
