We present the photometric properties of V608 Cas from detailed studies of light curves and eclipse timings. The light curve synthesis indicates that the eclipsing pair is an overcontact binary with parameters of ΔT = 155 K, q = 0.328, and f = 26%. We detected the third light ℓ3, which corresponds to about 8% and 5% of the total systemic light in V and R bands, respectively. Including our 6 timing measurements, a total of 38 times of minimum light were used for a period study. It was found that the orbital period of V608 Cas has varied in some combination of an upward parabola and two periodic variations. The continuous period increase with a rate of +3.99 × 10−7 d yr−1 can be interpreted as a mass transfer from the secondary component to the primary star at a rate of 1.51 × 10−7 M⊙ yr−1. The periods and semi-amplitudes of the two periodic variations are about P3 = 16.0 yr and P4 = 26.3 yr, and K3 = 0.0341 d and K4 = 0.0305 d, respectively. The most likely explanation of both cycles is a pair of light-traveling time effects operated by the possible presence of third and fourth components with estimated masses of M3 = 2.20 M⊙ and M4 = 1.27 M⊙ in eccentric orbits of e3 = 0.66 and e4 = 0.52. Because the contribution of ℓ3 is very low compared to the estimated masses of two circumbinary objects, they can be inferred as very faint compact objects.

Oat! It entices us with its awesome components such as β-glucan and unsaturated fatty acid. This study was performed to investigate the changes of flour size distribution, pH, moisture content, Hunter color value, polyphenol, protein, flavonoid, lipid rancidity, β-glucan content and sensory evaluation of covered and naked oat flour that heated at 80, 120, 160 and 200℃. It was roasted for 5min to begin with, followed by complete cool, and for 10min at the second time. There was some difference in flour size distribution before and after of roasting. With increasing temperature, oat was more broken finely. For the Hunter b value representing the blackish color of the surface, after oats went through a roasting process, one went through until 160℃ showed same color statistically. Moisture content declined more as the roasting temperature became higher. As for pH, its range of variation was small from 6.2 to 6.6. While a polyphenol was on the reduction, protein was on the rise by the increase of temperature. In total, a flavonoid was declined at 80℃ but increased from 120 until 200℃ compared to control. A MAD (malonaldehyde) related with lipid acidification was statistically identical until 160℃ and sharply risen at 200℃. Roasting conditions had significant effect on β-glucan content. A covered oat’s β-glucan was declined as opposite to naked oat’s β-glucan with temperature being increased. Variation in sensory evaluation such as color, taste, smell and preference was observed. There is no statistically significant difference in specimens heated at 160℃ and 200℃ of covered and naked oat in sensory evaluation(p<5%). All things considered including MDA, β-glucan content and sensory evaluation, a optimum temperature for roasting oat to develop processed goods was verified as about 160℃.

This experiment was carried out to determine the treatment interval on neem product for control of Bemisia tabaci on eggplant using eco-friendly agriculture. We have investigated the control effect of B. tabaci, growth characteristics of eggplant, economics according to neem product treatment interval on eggplant. The longer neem processing interval tended to decrease control effect on nymphs of B. tabaci. Control effect of nymph of B. tabaci according to treatment interval of 3 days, 5 days, 7 days, 10 days, and 15 days were 96.7%, 89.7%, 76.1%, 73.4%, and 51.0%, respectively. This result was the same tendency in adult of B. tabaci control effects on eggplant. Growth characteristics of eggplant according to neem the treatment interval of 3 days, 5 days, and 7 days, was less damaged on of B. tabaci. However, the 10 days, 15 days, and untreated of neem treatment intervals were badly damaged by B. tabaci. Therefore, neem treatment interval of 3~7 days for control of B. tabaci was high control effect. However, it is considered to be the most suitable to process every seven days considering the economics and so on. The results of economic analysis from income of 7 days neem treatment interval was the most high as 19.505 thousand won per 10a and the most economical treatment for control of B. tabaci.