The changes of contaminants and odor corresponding to anaerobic maturation process of piggery slurry were investigated by applying the additives, such as different kinds of complex microorganism products and deodorants containing microorganism activating agents. The pHs during 20-day anaerobic maturation were operated stably without great change regardless of the additives, although they were rather lower in the case that the additives were contained than the case that they were not contained. The effects of removing CODcr, NH3-N, T-N, and T-S in case that the additives were not contained, were not so great during the 20-day operation and so it would be difficult to remove the organic materials and nitrogen ingredients simply with anaerobic maturation process. However, in case of anaerobic maturation process that the additives were contained, their average removal rates were improved with the values of 49%, 63.5%, 48.5%, and 30.7% for above each of items, even if the 20-day of short-term maturation period was applied. Especially, odor intensity with the additives was lowered continuously during the operation period and it had more than two times of lowering effect compared to that without those.

세정수로서의 전해산화수 효능을 증대시키기 위하여 다양한 식품첨가제를 첨가하여 제조한 이하의 세정수에 대한 냉각특성, 살균 및 갈변억제 효과를 조사하였다. 식품첨가제의 첨가비율은 NaCl 0.85%(w/v), ethanol 0.5%(v/v), 레몬과즙 0.5%(v/v), 유자과즙 0.5%(v/v), polysorbate 80은 1 ppm으로 결정하였다. 미생물 사멸효과는 초기 5.63 CFU/mL인 Escherichia coli KCTC 1039

땅콩 수확시기 및 첨가제에 따른 땅콩경엽의 수량 및 사일리지용 사료가치를 비교 조사하였던 바 그 결과를 요약하면 다음과 같다. 1. 수확시기별 생육은 개화후 90일 수확시 경엽의 병해(갈색무늬병 및 흑색무늬병) 발생 정도가 낮고, 성숙협비율은 89%, 100립중은 81g으로 높았다. 2. 수확시기에 따른 경엽 및 종실 생산성은 개화후 90일에 경엽은 52 t/ha, 종실중은 3.6 t/ha이었다. 3. 경엽과 종실수량간에는 고도의 정상관(r2 =0.62** )이 있었다. 4. 땅콩경엽의 사일리지 사료가치는 땅콩경엽+볏짚+젖산균 조제시 ADF 42.2%, NDF 49.6%, CP 10.5%, TDN 55.6%이었다. 5. 땅콩경엽 사일리지의 유기산함량은 땅콩경엽+볏짚 및 땅콩경엽+보릿짚에다 젖산균 첨가시 각각 산도 5.04 및 5.10, 낙산함량 3.12% 및 4.64%, 젖산함량은 7.34% 및 2.07%이었다.