The aim of this study was to evaluate the efficacy of red ginseng drinks as school meal drinks for 456 middle and high school students in Cheongdo-gun, North Gyeongsang Province. In preliminary studies, we focused on saponin with an efficacy of Rg 1 and Rg 2 in prepared red ginseng drinks. The health benefits and sensory characteristics were also investigated. For the frequency analysis, the satisfaction of the drinks as beverages serving as a school meal was relatively low, and the demand for fruit drinks was high. The result of sensory evaluations indicated a positive response of > 50.0% for the container packaging and design, daily intake, and tastes. Regarding the correlation analysis on red ginseng drinks, there were significant differences (p < 0.01) in the response to packaging (a daily intake) and design. In addition, health and learning benefits showed a very high correlation at the p < 0.01 significance level.

This study was conducted to evaluate the effects of heating hatching eggs on the number of day-old chicks, egg temperature and egg weight during extended storage, and to provide basic information for improving hatchability to livestock producers. Eggs (Hy-line) were subjected to the following treatments: "control": eggs were maintained in an incubator after storage for 8 days; "T1": eggs were preheated for 8 hours at 23.9°C after storage for 8 days in a hatchery; "T2": eggs were initially heated for 8 hours at 37.8°C in an incubator and then preheated for 8 hours at 23.9°C in a hatchery after storage for 8 days. The results were as follows: First, at the end of the experiment, the total number of day-old chicks was higher in T1, followed by T2 and then the control. This indicated that chick hatchability may be improved when eggs are preheated. Second, compared with the control, the number of day-old female chicks was expected to be higher in treatments with pre-heating; however, the results indicated the opposite effect. Third, as storage time lengthened, the factor that influenced preheating (the main effect and interactions) was not egg weight but egg temperature measured in the upper, middle and bottom parts of incubator. The temperatures recorded in all treatments ranged from 37.97 to 38.40°C in the upper parts of incubator, 37.80 to 38.26°C in the middle parts of incubator, and 37.94 to 38.59°C in the bottom parts of incubator over storage. In conclusion, preheating was very effective in improving hatchability, and egg temperature was the main factor affecting preheating and hatchability.