꿀벌에 대한 중요성이 인식되고 도시양봉의 수요가 증가하는 가운데 도시양봉에 최적화된 벌통을 제작하였 다. 꿀벌과 도시양봉에 대한 설문를 진행한 결과, 분봉으로 인한 민원이 도시양봉을 하는 데 가장 큰 저해요소로 꼽혔다. 이에 분봉을 방지하여 시민과 어우러질 수 있으며 친환경적인 벌통을 제작하는 데 초점을 맞췄다. 분봉을 방지하기 위해서는 여왕벌의 이탈을 감지하는 자성 센서와 벌들이 분봉을 하고자 하는 욕구인 분봉열을 감지하 는 온도 센서를 설치하여 효율을 파악하였다. 더불어 최근 이상기후로 인한 잦은 폭우와 고열을 견디기 위하여 밀랍을 이용한 벌통 코팅을 진행하였다. 벌통의 바닥에는 트레이를 서랍처럼 분리 설치할 수 있도록 함으로써 무더운 기온에서는 손쉽게 트레이를 빼서 환기에 중점을 두고, 그 외의 조건에서는 트레이를 끼워둠으로써 바닥 에 떨어진 꿀벌의 사체를 주기적으로 수거하여 유전자 분석을 함으로써 꿀벌의 건강 상태를 점검할 수 있도록 하였다. 꿀벌이 해당 벌통으로 인하여 스트레스를 받는지 꿀벌의 주요 스트레스 마커 유전자의 상대적 발현량을 조사한 결과, 일반적인 벌통에서의 발현량 수준과 큰 차이가 없는 것을 확인할 수 있었다. 이처럼 새로이 디자인된 벌통을 이용한다면 이상기후에서도 도시양봉을 하는 데 기여할 수 있을 것으로 기대된다.

Physicochemical and sensory properties of sponge cakes using 2 kinds of domestic wheat flour(white flour, whole wheat flour) and imported cake flour were investigated. In the proximate analysis, white flour had higher contents of water and protein compared with those of imported flour. Whole wheat flour had the highest contents of protein, lipid and ash. Regarding the batter, imported flour sample showed lower specific gravity and higher viscosity than those of domestic flour sample, implying that there was more air incorporation and higher batter stability. As a result, imported flour batter produced larger cake compared to that of domestic flour batter. But indexes of symmetry and uniformity showed no significant difference among the samples. In textural analysis using rheometer, cakes with imported flour were softer compared with that with domestic flour. In gumminess and brittleness, cakes with domestic white flour showed the highest value while that with the imported flour showed the lowest value. For the color measurements of cake crumb, no significant difference in DE was found among the samples. Regarding the cross-sections of the cake observed using SEM, imported flour produced cake with smaller and more even air cells compared to that with the domestic flour cake. In sensory evaluation, cakes with the domestic white flour showed the highest moistness value. But there was no significant difference in springiness, firmness, adhesiveness and ease of swallow among the samples. In conclusion, cakes with domestic white flour and whole wheat flour were as good as that with imported cake flour for the sponge cake preparation.

The purpose of this study were to compare light touch, two-point discrimination, position sense, and static balance ability and to examine the relationship of static balance ability and different senses in those who are wearing various heights of high-heeled shoes. Each 29 women was classified two different heights (below 3 cm, above 7 cm) by experience in wearing shoes. A t-test was used to determine the differences between low- and high-heeled shoe in light touch, two-point discrimination, position sense, and static balance ability. Pearson correlation was used to examine the relationship of static balance ability to these sensation. The results were as follows: 1) No significant differences in average light touch, position sense between two groups were found(p>0.05). But significant differences in average two-point discrimination, static balance ability were found(p<0.05). 2) Static balance ability was not significantly correlated with light touch, position sense, two-point discrimination(p>0.05). The results suggest that long time experience in wearing high-heeled shoe may be caused local sensory change and decreased static balance ability. Even though, static balance ability was not significantly affected but correlated with two-point discrimination, position sense, and light touch in order.