Artificial insemination is a technique to transfer instrumentally sperm from the male into the female’s reproductive system. A key factor among artificial insemination techniques is gathering sperms. Here, a method for collecting sperm of bumblebee male by pressing was firstly developed. This method has stage of separating reprodutive tract of male, separating accessory testis, separating vas deferens, pressing vas deferens with cover-glass and collecting sperm with syringe. The developed method was 2.8 fold higher in rate of collecting sperm than that of existing method. Among 1M NaCl-, Insect ringer solution-, Phosphate buffered saline(PBS)-collecting sperm solutions, PBS was exhibited the best result as 17.2 sperms/cell, which corresponded to 1.6-1.8 fold increased over the result of other collecting sperm solution. Consequently, we think that this method is very important technique to save time for collecting sperm, to keep activity of sperm and to reduce contamination of sperm.

솔 부추의 향기 성분을 dynamic head space 방법으로 정유 성분을 분리한 다음 GC 및 GC-MS로 분석하였다. 결과는 술피드류가 14종, 알코올이 2종류, 알데히드가 2종류, 푸란 1종류, 산 1종류 그리고 벤젠 1종류로 분석되었다.

Experiments were performed using sweet potato starch-wheat composite flours to study the rheology and baking properties of bread with composite flours and to test sensory characteristics. Doughs were prepared from mixtures containing wheat flour and 10, 20, and 30% of sweet potato starch(SPS). Standard methods were used to evaluate the rheology and characteristics of wheat composite flour. The results were as follows : 1. The water absorption, developing time and stability measured by farinograph tended to decrease as SPS contents increased. 2. As the contents of SPS increased, the maximum viscosity of the composite flour by amylograph increased, yet gelatinization temperature was slightly low. 3. In the extensograph, extensibility decreased but the ratio of resistence to extensibility increased in proportion to the contents of SPS. 4. In the quality scoring of the bread, WF, WF + SPS 10%, WF + SPS 20% and WF SPS 30% were 84, 80, 77, 73, respectively. Specific volume and crumb characteristics of bread became inferior as SPS contents increased.