Recently, a closed-type plant factory has been receiving attention as a advanced agricultural method. It has diverse advantages such as climate-independence, high productivity and stable year-round production. However, high energy cost caused by environmental control system is considered as a challenges of a closed-type plant factory. In order to reduce the energy cost, investigation about energy load which is directly connected to energy consumption needs to be conducted. In this study, energy load changes of a plant factory have been analytically analyzed according to the environmental changes. The target plant factory was a lettuce growing container farm. Firstly, the impact of photoperiod, set temperature and relative humidity change were examined. Under the climate condition of Daejeon in South Korea, increase of photoperiod and set temperature rose a yearly energy demand of a container farm. However, increase of set relative humidity decreased a yearly energy demand. Secondly, the climate environment effect was compared by investigating the energy demand under 9 different climate conditions. As a result, the difference between maximum and minimum value of the yearly energy demand showed 21.7%. Lastly, sensitivity analysis of each parameter (photoperiod, set temperature and relative humidity) has been suggested under 3 different climate conditions. The ratio of heating and cooling demand was varied depending on the climate, so the effect of each parameter became different.

기후변화, 외래병해충발생, 밀원수 감소 등 여러 요인으로 인해 우리 나라의 양봉농가는 벌꿀생산량 및 농가소득이 감소하는 추세이다. 또한 밀원이 없는 시기에 가축용 사료가 아닌 고가의 식용설탕을 꿀벌의 인공사료로 급여하고 있어 농가는 ‘생산비 상승’과 ‘밀원수 부족’을 국내양봉업이 직면한 가장 큰 문제점으로 지적하고 있다. 이에 따른 양봉농가의 생산비를 절감하고 꿀벌의 생리·생태의 개선효과를 가지는 저가형 당액사료개발을 위해 농산부산물에서 추출한 천연당을 봉군에 적용시험을 추진하였다. 양파(OS-1, OS-2), 양배추(CS-1, CS-2), 바나나(Banana)부산물에서 추출한 천연당의 봉군당 평균먹이소모량(mL)은 설탕당액(대조구) 처리구와 비교시 바나나추출당액 급여구에서 5500.00±0.00, 5133.33±404.15로 유사하였다. 그러나 꿀벌의 봉세발달은 대조구에 비해 21006.7±2137, 17403.3±2257마리로 조사되어 낮은 경향을 나타내었고 수명조사 결과는 큰 차이가 없었다. 농산부산물을 이용한 천연당은 우선 꿀벌의 기호도 향상을 우선으로 개선시켜야 할 것으로 보인다.

농촌진흥청 개발 품종인 토종벌 신품종(질병저항성 우수계통)에 대해 전남지역에서의 형질특성(봉세발달, 마리당 수밀력, 청소력 등)을 조사하였다. 질병저항성 계통(RS)으로 육성된 토종벌의 유밀기 마리당 수밀력은 들어오는 일벌의 무게가 80.89±8.95mg, 나가는 일벌의 무게가 63.56±8.90mg으로 조사되었고, 비저항성계통(NRS)은 각각 83.22±1.39, 66.67±1.20mg으로 조사되어 RS에서 그 무게차가 0.7mg 더 높았으나 통계적 유의차는 없었다. Pin killed test에 의한 사충제거능력(청소력)은 제거하지 못한 유충잔존율이 RS에서 12시간과 24시간 경과시 14.00±10.39와 7.00±3.46으로, NRS에서는 20.33±14.29, 13.33±10.41%로 조사되었으며, 특히 RS와 NRS의 사충 비제거율이 24시간 경과하였을 때 4.67±2.08, 8.33±7.77%로 RS가 우수한 특성을 보였다. 신규여왕벌 입식 후 봉군세력발달은 NRS에 비하여 RS의 일벌수, 번데기 및 유충수의 발달율이 안정적이고 다소 빠르게 증가하였다.

Cockroaches are insects of the order Blattodea, sometimes also called Blattaria, of which about 30 species out of 4,600 total are associated with human habitats. About four species are well known as pests. Among the best-known pest species are the American cockroach, Periplaneta americana, which is about 30 mm long; the German cockroach, Blattella germanica, about 15 mm long. We researched growing condition of in-vitro(temperature and humidity) for P. americana and B. germanica. The cockroach is divided in three sections; the body is flattened and broadly oval, with a shield-like pronotum covering its head. A pronotum is a plate-like structure that covers all or part of the dorsal surface of the thorax of certain insects. They also have chewing mouth parts, long, segmented antennae, and leathery fore wings with delicate hind wings. The third section of the cockroach is the abdomen. We measured size of head, abdomen, and body length during differential stages. Also, we checked number of egg, size of egg, hatching rates, period of former laying eggs, and laying periods etc.

Vitellogenins (Vgs) are precursors of the major egg storage protein, vitellin (Vn), in many oviparous animals. Insects Vgs are large molecules (200-kD) synthesized in the fat body in a process that involves substantial structural modifications (e.g., glycosylation, lipidation, phosphorylation, and proteolytic cleavage, etc.) of the nascent protein prior to its secretion and transport to the ovaries. However, the extent to which Vgs are processed in the fat body varies greatly among different insect groups. We were cloned Vgs partial genes PaVgs and BgVgs from Periplaneta americana and Blattella germanica. Real-time quantitative PCR shows that PaVgs and BgVgs were differential-regulated with aging. In insects, glutathione S-transferases (GSTs) are enzymes involved in detoxification of insecticides. We were cloned GST partial genes PaGST and BgGST from Periplaneta americana and Blattella germanica. Real-time quantitative PCR shows that PaGST and BgGST were up-regulated with aging, and the mRNA level of PaGST and BgGST was higher in 4℃ and 37℃ than room temperature. The expression level of PaGST and BgGST exposure to temperature stress suggests that PaGST and BgGST are up-regulated after exposure low and hige temperature treatments.

This study was conducted to investigate the physicochemical properties of mung bean starch and the quality characteristics of mung bean starch gels supplemented with gelatin and isolated soy protein (0, 2, 5%) during storage at 5oC for 0, 24, 48, and 72 hours. The swelling power of mung bean starch supplemented with gelatin did not significantly change, whereas those supplemented with isolated soy protein (ISP) significantly increased. The solubility of mung bean starch supplemented with gelatin and ISP, however, significantly increased with increasing concentration. In addition, the soluble amylose and soluble carbohydrate of mung bean starch supplemented with gelatin and ISP significantly decreased with increasing concentration. In terms of pasting properties measured by the Rapid Visco Analyzer (RVA), the pasting temperature of mung bean starch supplemented with gelatin and ISP was not significantly different, whereas peak viscosity, minimum viscosity, final viscosity, breakdown, and consistency decreased. DSC thermograms showed that the onset temperature of mung bean starch supplemented with gelatin and ISP did not significantly change, whereas the enthalpy increased with the addition of 5% ISP. The lightness (L) and redness (a) of mung bean starch gels supplemented with gelatin, ISP, and without additives increased during cold storage, whereas the yellowness (b) decreased. The addition of gelatin and ISP suppressed changes in L, a and b of mung bean starch gel during cold storage. Synereses of mung bean starch gel supplemented with gelatin and ISP was lower than that without additives, with the addition of gelatin suppressing synereses more than ISP. The addition of gelatin and ISP also suppressed increases in hardness, chewiness, and gumminess of mung bean starch gels during cold storage. In the sensory evaluation, the addition of gelatin and ISP suppressed increases in hardness and brittleness of mung bean starch gels during cold storage. The addition of 2%, 5% gelatin and 2% ISP also suppressed a decrease in the overall acceptability of mung bean starch gels during 24-48 hr cold storage. Thus, the addition of 2-5% gelatin and 2% ISP to mung bean starch is appropriate for suppressing the quality deterioration of 24-48 hr coldstored mung bean starch gels.

Jeon-Nam province has the largest number of managed honey bee(Apis cerana) colonies before 2009 years ago, which produce the highest quantity of honey in the Korea; however, almost colony were collapsed by Sacbrood Virus(SBV) in jeon-nam apiaries. We thus conducted a molecular survey of honey bee RNA viruses, Nosema microsporidia, Foul broods and fungal disease(Chalk brood and Stone brood) associated with environmental conditions in apiaries and differential A. cerana hives in Joun-nam province. We found the presence of black queen cell virus (BQCV), Israel Acute Paralysis Virus and Nosema apis. Sacbrood virus(SBV) was detected in the tested samples. Our results demonstrate that honey bee RNA viruses and N. apis are present in joen-nam province apiaries, and some might be related environment conditions(temperature and moisture).

This study was conducted to investigate the quality characteristics of frozen stored mungbean starch gels added with sucrose fatty acid ester (SE). The study showed a delay of gelatinization of mungbean starch by SE addition through the measurements conducted by using Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC). In the color of SE added frozen stored gels, lightness (L) and yellowness (b) values were increased compared to those of values measured from freshly prepared gel, whereas redness (a) value was decreased. The addition of 1% SE on mungbean starch gel prevented the color change during frozen storage. Rupture stress and rupture energy of frozen stored gel was higher than those of freshly prepared gel, whereas rupture strain of frozen stored gel was lower than that of freshly prepared gel. The addition of 1% SE on mungbean starch gel prevented the change of rupture characteristics during frozen storage. Texture profile analysis(TPA) characteristics revealed a significant change of the gel texture during frozen storage by showing an increase of hardness of the frozen stored gels compared to the freshly prepared gels with newly discovered fracturability, which resulted to show a large difference of gel texture by showing the disappearance of adhesiveness and large reduction of cohesivenes. The addition of 1% SE on mungbean starch gel prevented the change of TPA characteristics during frozen storage. Scanning electron micrographs showed that network structure of frozen stored gel was more rough than that of freshly prepared gel, and the addition of 1% SE on mungbean starch gel could suppress the breakdown of network structure. Thus the addition of 1.0% SE on mungbean starch gel was appropriate method for remaining gel characteristics during frozen storage

Metastatic spread to cervical lymph nodes(LNs) is a major determinant of outcome in oral squamous cell carcinoma (SCC). To provide an useful method for the detection of lymph node micrometastases, we fulfilled the histopathological examination and reverse transcriptase polymerase chain reaction(RT-PCR) using the paraffin-embedded LNs of oral SCC patients. In this study, 78 LNs from 12 patients with primary oral SCC were analyzed. Metastases in the regional LNs were evaluated by RT-PCR for squamous cell carcinoma antigen(SCCA) and cytokeratin 5(CK5). Detectability of metastatic LNs by RT-PCR was compared with histopathological examination. Of 78 LNs, CK5 and SCCA mRNA were detected in 32(41.0%) and 8(10.3%), respectively. Histopathologically, 10(12.8%) of 78 LNs were positive. CK5 mRNA was detected in all 10 histopathologically positive LNs. In contrast, SCCA mRNA was detected in 5 of 10 histopathologically positive LNs. These findings suggest that genetic diagnosis by RT-PCR based on CK5 mRNA expression may be sensitive and clinically useful technique to detect the presence of metastatic carcinoma cells in regional lymph nodes of oral SCC.

본 연구는 학교급식에서 Cook/chill system으로 생산 가능한 음식으로 돼지 불고기를 선정하고 모의실험을 통해 급식생산체계를 반복 실시함으로서 식품 위해 분석 중요관리점(HACCP)을 규명하고, 저장기간중의 음식품질 평가를 통해 합리적인 저장기한을 설정하고자 수행되었으며, 그 연구결과는 다음과 같다. 돼지불고기는 냉동상태로 운반되지 않아 온도상승이 일어난 검수 단계를 제외하면 각 생산 단계별 기준이 준수된 양호한 상태 하에서 생산된 것으로 나타난다. 생산단계별 미생물 분석결과, 원재료($4.26{\pm}0.11\;Log\;CFU/g$)에서 중온균수가 조리하지 않은 식품 기준 이내이나 다소 높게 나타났고, 양념장($5.97{\pm}0.04\;Log\;CFU/g$)에서는 조리하지 않은 식품 기준에 근접한 수준이었으며, 양념으로 재우는 과정($5.56{\pm}0.21\;Log\;CFU/g$)도 위험 수준이었다. 가열 조리 후 최종 음식온도가 $8.25{\pm}3.54^{\circ}C$에 도달하였으나 중온균수($5.17{\pm}0.04\;Log\;CFU/g$)가 급식 단계 음식기준을 초과한 위험한 수준이었고, 기타 미생물은 검출되지 않았다. 급속 냉각과 저장 1일, 3일, 5일 동안도 중온균수가 급식단계 음식 기준에 근접한 위험한 상태였고 기타 미생물은 검출되지 않았다. 재가열 처리에 의해 저장 1일($4.62{\pm}0.22\;Log\;CFU/g$), 3일($4.55{\pm}0.20\;Log\;CFU/g$), 5일($4.25{\pm}0.16\;Log\;CFU/g$) 모두 중온균수는 감소하여 급식단계 음식기준에 충족한 상태가 되었다. 배분 3조건에서도 급식단계 음식 기준 이내에 들었다. 저장 5일간 이화학 분석 결과 pH, 산가, 휘발성 염기 질소 모두 저장 5일에 유의적으로 증가하였고, 관능평가에서는 모든 항목들이 유의적인 차이를 보이지 않았다. 티아민 정량 분속 결과 ,가열 전의 티아민 함량을 100%으로 했을 때, 가열 후에는 78.6%로 손실이 일어났으며, 냉각과 저장 1일, 3일은 티아민 손실을 거의 일으키지 않는 것으로 나타났다. 그러나 저장 5일에는 티아민이 현저히 저하되어 62.5% 보유에 그쳤다. 저장기간에 따른 미생물적, 이화학적, 관능적 품질을 분석한 결과와 티아민 함량의 변화를 고려하여 돼지불고기의 저장기한을 3일로 제안하며, 생산 단계별 온도-소요시간 측정 및 미생물 분석을 통해 규명된 중요관리점은 돼지고기와 양념장재료인 파, 마늘, 생강의 구입 및 검수, 가열조리, 냉각, 저장, 재가열과 배식단계였다.

본 연구는 학교급식에서 Cook/chill system으로 생산 가능한 음식으로 삼치구이를 선정하고 모의실험을 통해 급식생산체계를 반복 실시함으로서 식품 위해 분석 중요관리점(HACCP)을 규명하고, 저장기간중의 음식품질 평가를 통해 합리적인 저장기한을 설정하고자 수행되었으며, 그 연구결과는 다음과 같다. 심치 구이의 온도소요시간 측정 결과, 온도상승이 일어난 검수 단계를 제외하면 각 생산단계별 온도-소요 시간 기준이 준수된 양호한 상태 하에 삼치구이가 생산되었음을 알 수 있었다. 삼치구이의 생산단계별 미생물 분석 결과 , 중온성 표준평판 균수의 경우 원재료 ($2.58{\pm}0.12\;Log\;CFU/g$)에서 냉장보관($2.70{\pm}0.42\;Log\;CFU/g$)까지의 품질은 우수하였다. 양념장으로 재우는 과정($3.82{\pm}0.52\;Log\;CFU/g$)에서 반복 실험중 일차에서만 대장균군, 분변성 대장균군이 각각 0.84 Log MPN/g으로 검출되었다. $160^{\circ}C$, 10분의 습열 조리와 $180^{\circ}C$, 3분의 건열 조리를 통해 삼치구이 내부온도는 $76^{\circ}C$로 측정되었는데, 조리 직후 심치구이에서는 중온균 ($1.83{\pm}0.49\;Log\;CFU/g$)만 검출되었고 저온균, 대장균군, 분변성 대장균군은 검출되지 않았다. 급성 냉장과 저장 5일을 거치는 동안 중온균은 거의 검출되지 않았으며 나머지 분석대상 미생물도 검출되지 않았다. 재가열과 배분단계에서도 분석대상 미생물이 전혀 검출되지 않았다. 삼치구이 전 생산단계에 걸쳐 Salmonella 와 Listeria monocytogenes는 검출되지 않았다. 5일의 저장동안 분석된 삼치구이의 pH, 산가, 휘발성 염기질소(TVBN) 함량과 관능 평가 결과, 삼치구이의 저장기한은 4일 이내로 제안되었다. 규명된 CCPs는 삼치의 구입과 검수, 가열 조리, 냉각, 냉장, 재가열 및 배식 단계였다.

Although trisomy 16 is commonly detected in spontaneous abortions and accounts for over 30% of cases of autosomal trisomy detected after spontaneous abortion, trisomy 16 mosaicism is rarely detected by amniocentesis in the second trimester. Here, we report a case of level III trisomy 16 mosaicism (47,XX,+16[8]/46,XX[31]) diagnosed by cytogenetic analysis of independently cultured amniotic fluid cells. The female baby was delivered at full term with low birth weight and intrauterine growth retardation, and interestingly, her karyotype was normal (46,XX). Given the difficulty in predicting the outcomes of fetuses with this mosaicism, it is recommended to inform the possibility of mosaicisms including this trisomy 16 mosaicism during prenatal genetic diagnosis and genetic counseling for parents.