The purpose of this study was to investigate the effects of different moisture addition and sugar on the quality of Nokcha-julpyun, during 24hrs. As the result of the Hunter's color values, lightness, redness and yellowness were increased slightly or not after 24hrs and showed middle levels in 30%~40% moisture addition groups. It seemed that the addition of sugar to Nokcha-julpyun affected the redness and yellowness of 40% and 45% moisture addition groups more than the other groups. In texture profile, springiness of Nokcha-julpyun was not different significantly among all the groups during storage. Cohesiveness was getting higher by increase of moisture level and getting lower by storage. Sugar addition seemed to lower the rate of decrease of cohesiveness. Chewiness and hardness were getting lower by increase of moisture level and getting higher during storage. In this case sugar addition seemed to interfere the Nokcha-julpyun to be hard. Adhesiveness showed to be decreased during storage, but didn't show any correlations with water level. Sugar addition to Nokcha-julpyun seemed to increase springiness and adhesiveness slightly. 35% moisture and sugar addition group had the lowest values in springiness, hardness and cohesiveness. Both 40% groups and 45% moisture and sugar addition group had high values in springiness, cohesiveness and adhesiveness but had the lowest values in hardness and chewiness. In sensory evaluation, 30%~40% moisture addition groups showed good preferences in color, flavor, taste, tenderness and chewiness, and the 35% moisture and no sugar addition group showed the best overall acceptance among the groups. Above results indicated that moisture addition level with 30%~35% seems to give the best quality to Nokcha-julpyun added green tea powder with 6% level, and for the purpose to reduce the changes of texture profiles during storage, it is benefit to add sugar a little to Nokcha-julpyun.

본 연구는 체외에서 소 난포란유래의 배반포 생산에 있어서 배지 내에 첨가하는 외인성 고정질소 원으로써 아미노산과 FBS의 첨가효과를 검토하였다. 소 난포란의 체외성숙은 TCM-l99용액, 체외 수정은 Fer-TALP용액으로 행하였으며, 체외수정후 24시간째(day 1)의 수정난자를 체외배양에 제공하였다. 체외배양용 기초배지는 YS용액, 기초 배양법은 25개 난자/10 배지의 단순.미소적배양법을 이용하였다. 본 연구의 결과를 요약하면 다음과 같다. 1.

This study was conducted to investigate cryopreservation of pearl oyster, Pinctada fucata martensii larvae. Four cooling rates (-0.25, -0.5, -0.75 and -1.0/min.) were used to examine a proper cooling rate during cryopreservation of trochophores before seeding temperature (-12). Seven developmental stages (early and late trochophores, early and late D-shaped larvae and early, middle and late umbo stage larvae) and different sugars (fructose, glucose and sucrose) were used to investigate optimal larval stage and effective sugar in cryopreservation of larvae. The survival rates of frozen-thawed trochophores increased at cooling rate of -1.0/min. As larval developing, survival rate of frozen-thawed larvae increased, except umbo stage larvae, and especially late D-shaped larvae highly survived as 91%. Addition of sugar revealed positive effect on cryopreservation in this experiment and 0.2 M glucose and sucrose mixed with 2.0 M dimethyl sulfoxide significantly enhanced survival rate of larvae (P<0.05). The results of our study indicate that desirable cooling rate, developmental stages of larvae and effective sugar far cryopreservation of pearl oyster, P. fucata martensii larvae are -1/min, late D-shaped larvae and 0.2 M glucose and sucrose, respectively.

The effects of boron or manganese added as , Mn, , B on TiC-30vo1.% cermet sintered at 1380 and for 1 hour, were examined in relation with shrinkage, relative density, microstructure, lattice parameter, hardness and fracture toughness (). The results are summarized as follows: 1) The highest shrink-age showed about 30.5% in the specimen added BC and the maximum relative density was about 99% in the specimen added ; 2) The grains of TiC were grown during sintering and made the surrounding structure by adding boron and manganese. The largest grain size showed about in the specimen with boron sintered at ;3) The lattice parameter of TiC was about and about by adding other elements; 4) The highest hardness was about in the specimen with B4C; 5) The fracture toughness () showed about in the specimen added .

본 실험에서는 볏짚에 사과박의 첨가비율을 달리하여 조제한 사일리지(볏짚:사과박 = 100:0, 80:20, 60:40, 40:60) 혹은 옥수수 사일리지에 건초 및 시판사료의 혼합 비율을 각각 40:40:20로 조제하여 한국 재래산양에게 급여하였고, 이들에 의한 사료섭취량, 소화율 및 질소 축적율 등을 조사하여 농산 가공 부산물의 사료화 가능성을 제시하고자 실시하였으며 그 결과를 요약하면 다음과 같다. 시험사료의 화학적 조성분은 조단백질 함량이 6.3∼