This study was conducted to develop a functional cookie with the addition of a sweet pumpkin powder on a cookie shape, that showed high preference level to all age group and that was very easily to store because of low moisture content, by substituting partially a sweet pumpkin powder for reducing content of wheat flour. This study has produced the sensory optimal composite recipe by making iced cookies, respectively, with each 5 level of Sweet pumpkin powder(X1), sugar(X2), butter(X3), by C.C.D(Central Composite Design) and conducting sensory evaluation and instrumental analysis by means of RSM(Response Surface Methodology). Sensory items showed very significant values in color, appearance, flavor, overall quality(p〈0.05), texture(p〈0.01), and instrumental analysis showed significant values in lightness, redness(p〈0.01), yellowness, spread ratio, hardness(p〈0.05). Also sensory optimal ratio of Sweet pumpkin cookie was calculated as sweet pumpkin powder 81.8g, sugar 116.6g, butter 210.7g, and it was revealed that the factors of influencing cookie aptitude were in order of Sweet pumpkin powder, butter, sugar.

본 연구는 돼지 난포란의 vitrification 동결 시 내동제의 종류 및 농도가 생존율에 미치는 영향과 수정 후 체외발생율을 조사하고자 수행하였다. 1.0, 15, 30 및 40시간 성숙 배양시킨 난포란을 vitirfication 동결보존 후의 MII로의 발생율은 각각 였으며, diploid로의 발생율은 로서 대조군의 ME 단계의 에 비해 낮게 나타났으며 diploid 단계의 에 비해서는 높은 체외성숙율을 나타냈다. 체외발생율은 초기의 미숙 난포란일

The red ginseng powder was added to Yackwa dough as ratio to 0%, 2%, 4%, 6% and 8%, respectively to know effect of red ginseng powder on Yackwa quality and preservation. The expansion, color, texture and preference characters were investigated at 0,2 and 4 weeks, respectively. The peroxide and acid value were also measured. The 4% addition increased greatly expansion rate. In color test, L value lowed at addition of red ginseng powder and at long storage period. the b value lowed as the addition was increased, but a value was not affected by the addition of red ginseng powder. In mechanical texture test, addition of red ginseng powder had a tendency to show low cohessivness, springness, gumminess while hardness increased. The springness, brittleness and cohessivness decreased while hardness increased at long storage period. In sensory test, surface color, bitterness and red ginseng flavor were recognized strong by addition of red ginseng powder but oily taste, crispness, softness and overall preference were weak. The surface color and red ginseng flavor were strong at long storage period but sweetness, softness and overall preference decreased, respectively. The peroxide value increased at long storage period and decreased after 6 week. The 2% and 4% addition showed lower peroxide value compared to other treatment. The acid value increased at early storage period, but did not change after 4 weeks.

The purpose of study was to determine the organoleptic characteristics of homemade basil-pasta made in various compounding ratio according to central composite design. The optimum mixing condition for basil-pasta was optimized by response surface methodology. The texture, including color, flavor, elasticity and overall quality, was measured as sensory evaluation. The optimum mixing rates of durum wheat semolina, basil and egg were 73.97g, 5.95g and 36.17g for color, 53.14g, 4.52g and 35.85g for flavor, 48.75g, 2.95g and 36.85g for elasticity. The organoleptic overall quality of basil-pasta showed the maximum score in the mixing condition of 55.52 g durum wheat semolina, 4.55g basil paste and 35.51g egg.

순환식 양액재배시 계면활성제가 무기이온 흡수 증진에 미치는 영향을 알아보고자 상추의 생육, 광합성율, 증산율 및 무기이온 함량을 분석하였다. 상추 생육은 0.3mg·L-1 PVA-95처리에서 가장 높았으며, l/2배액에서 재배된 상추의 생육도 양호하였다. 칼슘 함량이 증가된 0.3mg·L-1 CLS 처리의 상추는 생육이 낮음에도 불구하고 높은 증산율과 광합성율 및 엽내 카리, 칼슘 및 마그네슘 함량이 높았다. 따라서 높은 생육량과 비료 절감 효과가 인정된 PVA-95 처리와 CLS 처리에 의한 엽내 무기 성분 함량 증가가 인정됨에 따라 수경재배 상추의 고품질 생산에 유용하게 사용 가능하리라고 판단된다.

This study was conducted to investigate the effect of various addition and exclusion time of glucose (Control: no addition, A: 24～72 h, B: 24～48 h, C: 48～72 h, D: 0～72 h, E: 0～48 h, F: 0～24 h and 48～72 h, G: 0～24 h) on embryonic developmental capacity of 2-cell embryos in mice. Developed blastocysts were assessed for mean cell number by differential staining. The zona-intact blastocyst (ZiB) rates were higher (p<0.05) in group B than control. However, the zona-escape blastocyst (ZeB) rates were not significantly different in all groups. At 72 h, total blastocyst (ZiB + ZeB) formation rates were not significantly different in all groups. The mean cell number was not significantly different among all groups. The inner cell mass (ICM) cell number was higher (p<0.05) in group F than control, group A, B and G. The trophectoderm (TE) cell number was higher (p<0.05) in control than group A and D. The %ICM was higher (p<0.05) in group C, D and F than control. The ICM : TE ratio was not significantly different in all groups. Between control and glucose group, no significant difference was observed in the total blastocysts (ZiB + ZeB) formation rates. Also, no significant difference was observed in the mean cell number, ICM cell number and ICM : TE ratio. However the TE cell number was higher (p<0.05) in control than glucose group and %ICM was higher (p<0.05) in glucose group than control. In conclusion, glucose added in culture medium was not inhibitory on blastocyst formation but glucose added for 48 ～72 h in culture medium increases %ICM of blastocysts in mice.

시설참외 재배지 연작장해 경감을 위한 객토시 토성이 생육과 과실의 품질 및 수량에 미치는 영향을 조사하였다. 객토시 기존 작토층에 함유된 유ㆍ무기물질들은 교반으로 감소되었고, 토양수분 장력은 점토함량이 낮은 사양토가 양토와 미사질식토 보다 감소폭이 크게 나타났으나 토양경도의 증가폭은 낮았다. 초기 생육은 사양토에서 초장과 엽면적 그리고 지상ㆍ지하부 생체중과 건물중이 모두 높은 경향을 보였으나 엽록소함량은 낮았다. 과실은 사양토에서 크고 무거웠으며 단도와 색은 미사질식토에서 높게 나타났다. 상품과와 비상품과 수량은 사양토에서 가장 많았으며 또한 발효과 발생률도 높게 나타났다. 저장기간이 경과할수록 모든 토성에서 경도와 과중은 서서히 감소되었으나 당도는 저장 후 5일까지 증가한 후 감소되었다. 따라서 시설참외 재배지 객토시 과실의 품질과 수량에 영향을 미치는 토성이 고려되어야 하겠다.