초지관리용 2종 복합비료를 개발토자 시제품(N-P2O5-K2O-MgO-B2O3: 14-10-12-3-0.2)을 일반단비와 공시하여 비효를 비교검토하였다. 대상초지로는 새로 조성된 겉뿌림 혼파초지(orchardgrass, tall fescue, Kentucky bluegrass 및 ladino clover) 및 기존의 겉뿌림 단파초지(orchardgrass 우점초지)를 공시장소로하여 2년간 시험을 수행하였다. 1보에서는 토양

초지의 유지관리용 2종 복합비료를 개발코자 경기화학(주)의 시제품(N-P2O5-K2O-MgO-B2O3: 14-10-12-3-0.2)을 일반단비와 공시하여 겉뿌림 혼파초지에서 유지관리용 비료로서 비효를 구명하였다. 본 시험에서 토양화학성 및 무기염기의 상호균형(I보), 수량, 식생구성비율 및 목초의 영양성분(II보)에 미치는 영향을 검토하였다. 1. 시험후 토양화학성 변화를 보면 복비구가 단비구보다 Mg함량이 약간 높고 Ca

A field trial was performed to evaluate the effects of hormone treatment on estrus induction, ovulation, embryo transfer and reproductive performance in post-weaning sows. This trial involved 61 mixed breed sows of varying parity on a commercial pig farm. Sows were allocated to one of five trials: control group involved 25 sows that were treated with a single intramuscular injection of 5 ml physiological saline, 6 sows received 1,500 IU PMSG on the day of weanning and 500 IU HCG at the onset of estrus in trial I, 7 sows received 750 IU PMSG on the day of weanning and 500 IU HCG at the onset of estrus in trial II, 5 sows were treated with the same as trial II on day 28 after weanning in trial III. and 18 sows were treated with 10 mg PGF plus 2 mg estradiol benzoate on day 31 after weanning in trial IV. Ovarian responses were checked by laparotomy and ova were recovered by oviducal flushing between 40 and l00hrs after mating. Fertilized ova were transferred into the oviduts of recipient sows synchroni- zed. The results obtained were summarized as follows: 1. Percentages of sows detected in standing estrus following treatment were 86~100% among trial groups. The interval from treatment to standing estrus(6l.70.5lhrs) in lOmg PGF and 2mg estradial henzoate treated group was significantly earlier than in other trial groups(P<0.05). 2. Average number of ovulations was 11.5~37.8 among trial groups. The ovulation rate in 1,500 IU PMSG and 500 IU RCG treated group (37.8 19.87) was significantly different from other trial groups(P<0.05). 3. Ova were recovered by oviducal flushing between 40~ l00hrs after mating and recovery rates of ova wore 91.4% between 40~59hrs. 4. Fertilized ova were transferred into the oviducts of 8 recipient sows synchronized with 7 to 17 ova per animal. Three of the recipients were pregnant and delivered 25 piglets. 5. Four of the donor sows in those embryo collection was not successful were pregnant following oviducal flushing and delivered 23 piglets. 6. Recurrence of estrus and farrowing performance of experimental sows were observed following the experiment was no difference among trial groups, respectively.

Iterbicide resduc. cauicd ~rljul-y to ovcrsown pasture grasses \\hen herbicide appliccl for use in pasturc est;~blish~nt~nt lo gro~vth contro! ol n;rtivc ~r ~:cds and shrubs. 'l'hih L~sperirnel~t was conducted to cv;lluati. (he herbicidr residue anti its

This experiment was carried out to investigate the effects of liming, manure application, and inoculation with Rhizobium on the early growth, nodulation, seedling establishment, winter survival, and forage yield and quality of alfalfa(Medicago sativa L.)

The flavor and organoleptic properties of Hongju prepared by Kokja and Koji method were tested. There was no great difference of total acid in Hongju with different fermentation methods. The alcohol content of Hongju prepared by Koji method was higher than that of Kokja method and methanol content was very little as about 0.02~0.03 mg/ml in all samples. The aldehyde content was 7.5~32 mg% and fusel oil was higher in Hongju prepared by Koji method than that of Kokja method. As the result of sensory evaluation, new Hongju, S-N prepared by Kokja method with wheat and rice was to be best quality.

PALFAZE is one of ZE. ZE is One of the Chinese Sause. Especially PALFAZE is made from eight materials and used for the slices raw fish or raw meat. At first ZE was made from pickled vegitables that minced, or added vineger, some spices. But later when the garic-growing was spreaded it was changed to be made from minced garic, ginger mixed in vineger or added some spices, starch. Especially PALFAZE is made from garic, ginger, salt, vineger, mamanufactured plum, dried orange rind, boild chestnut, boiled rice.

An eating behavior research was done with 50 females at a buffet styled restaurant during their lunch time. Of the respondents, 52.0% were professional and 54.0% were graduate school graduates. Of the respondents, 58.0% of the company were friends and 24.0% were relatives. The average time period of eating was 93.0±23.4 minutes. The average frequency of taking food was 4.0±1.1 and the average frequency of taking food after satiety was 1.4±0.8. It is significant that lower frequency of food consumption was directly proportional to the age groups of respondents. The average selected food items were 30.4±7.1 out of 175 and the average weight of the consumed food was 995.0±240.9 g. The older age group chose a similar number of food items, but the amount of each food item was considerably less than younger. So the younger the age group was, the more they ate. The average food items at one time was 7.1±2.2 and the average food weight time was 233.7±69.7 g. The percentage of respondents who evaluated themselves as 'ate too much' was 70.0% and those who evaluate themselves 'ate properly' was 14.0%. Most of them were satisfied with the buffet service. The average of number of food items consumed by respondents before cooking was 50.5±8.9. The consumption of calories and nutrients was compared with the Korean Daily Recommended Dietary Allowances. The consumed calories were 60.9% of RDAs, protein 104.4%, calcium 77.1%, iron 129.8%, vitamin A 66.5%, thiamin 96.0%, riboflavin 95.7%, niacin126.6% and ascorbic acid 112.3%. This data exceeded 1/3 of the Korean Daily RDAs tremendously and tells us extreme overeating. The energy ratio of carbohydrate: fat: protein was 51.6: 29.9: 18.5. Caloric consumption of animal food was 27.9% and the consumption rate of the other nutrients from animal food was considerably high. But the consumption rate of vitamin A was 90.9% from vegetable groups. Accoding to this study, buffet service gives some advantages. It gives customers an good opportunity to vary their food intake, which enhances eating experiences and can cause an improvemont of food habits. But overeating is a problem. Therefore, we think it is necessary for those women who have influence over their family's food selection, to have nutrition education about a desirable order of eating a meal, food selection, and health problems due to overeating at buffet styled restaurant. There should be some improvement in the management of buffet service. For example, proper temperature, texture, and freshness of the food should be maintained. Prevention of mixed food smells should be considered as well. To lower the price it is desirable to reduce the number of similar items and to use seasonal food as much as possible. A buffet styled restaurant with less food items with cheaper prices is recommended. Various traditional food should be developed for the menu items. We expect buffet services to be sutable to maintain good health and to be popular to any eater.

우리나라 음료에 관한 현재까지의 과학적 연구결과를 수집하여 고찰하였다. 음료분야에서 수집된 최근의 연구논문은 총 79편이었으며 이들을 분류해보면 순다류 관련문헌이 11편, 유사다류 38편, 숭늉류 3편, 미식류 4편, 식혜류 9편, 수정과류 1편, 화채류 관련문헌 10편,기타문헌이 5편이었다. 현재 보고되어 있는 논문의 대부분이 음료의 성분을 규명하거나 제조방법이나 가공에 대한 연구이다. 따라서 음료의 재료에 관한 품질특성과 저장수명에 대한 더 많은 연구와 한국 고유음료의 산업화를 위한 다각적인 연구가 필요하다고 사료된다.

Tall fescue(Festuca amndinacea Schreb.) is a productive pasture grass that is widely adapted to the soil and climate of Korea. It is regarded, however, as relatively low in palatability and nutritive value. On the other hand, Italian ryegrass(lo1ium rnult

The effect of color, as measured on the spectrometer, on the 4 basic tastes(sweet, salty, sour & bitter) perception of a series of colored and no-flavored solutions was quantified by 16 taste panel using magnitude estimation without modulus. The regression lines for each colored series were found to differ indicating that color had a significant effect on sweetness, sourness and bitterness. A sucrose level of 4.0%, a citric acid level of 0.05%, and a nicotinamide level of 0.08% maximized the effect of color on taste's perception and its acceptability. Although color tended to confuse the perception of saltiness, this effect was not significant except for yellow solutions.

속리산국립공원 법주사지역의 삼림군집을 대상으로 TWINSPAN에 의한 classification 및 DCA의 ordination 기법을 이용하여 식물군집구조를 밝히고 천이계열을 추정하기 위하여 70개 조사구(1조사구당 500m2)를 설치하였다. TWINSPAN에 의한 classification 분석에서 6개의 군집으로 분리되어 소나무 군집, 신갈나무-소나무 군집, 졸참나무-신갈나무 군집, 신갈나무 군집, 서어나무-졸참나무 군집, 졸참나무 군집으로 나뉘었고, 분리환경인자는 해발 고와 토양습도였다. 본 연구에서는 DCA기법이 TWINSPAN보다 효율성이 더 좋았다. 천이계열은 교목상층에서는 소나무, 팥배나무→졸참나무→서어나무와 소나무, 쇠물푸래나무→신갈나무이었고, 교목하층 및 관목층에서는 참싸리, 개옻나무. 산초나무→철쭉, 참개암나무, 생강나무, 함박꽃나무→참회나무로 추정되었다. 산화발생에 의해서 식물군집의 종다양성은 매우 감소하였고, 참나무류의 상대우점치는 증가하였다.

This experiment was to study the effect of pure mineral nitrogen fertilizing on seasonal distribution of dry matter yield and the advisable mineral nitrogen amounts on grassland. The results were as follows: 1. With longer regrowth periods the absolute dr

선충기생(線蟲寄生)곰팡이(Paecilomyces lilacinus)를 이용(利用)한 당근뿌리혹선충(線蟲)(Meloidogyne hapla)의 생물학적방제(生物學的防除) 가능성(可能性)을 규명(糾明)하기 위(爲)하여 Telone II, Telone C-17, Dowfume MC-II 등(等) 3종(種)의 토양훈증제(土壤燻蒸劑)와 함께 밀양(密陽)의 시설원예포장(施設園藝圃場)에 처리(處理)하여 상치와 고추를 전후작실험(前後作實驗)한 결과(結果), 뿌리혹선충(線蟲) 밀도(密度)는 처리후(處理後) 25일(日)에 P.lilacinus 처리구(處理區)는 22마리, Telone II, Telone C-17, Dowfume MC-II구(區)는 각각(各各) 2, 24, 0마리로 무처리구(無處理區)의 685마리에 비(比)해 현저(顯著)히 낮았으며 처리후(處理後) 350일(日)에는 P. lilacinus, Telone II, Telone C-17, Dowfume MC-II구(區) 각각(各各) 2,917, 173, 180, 361마리로 무처리구(無處理區) 8,635마리에 비(比)해 각각(各各) 66%, 98%, 98%, 96%의 방제효과가 있었다. 전작물(前作物)인 상치는 P.lilacinus, Telone II, TeloneC-17, Dowfume MC-II구(區)에서 각각(各各) 49, 43, 31, 109% 증수(增穗)되었다. 고추의 생체중(生體重)과 초장(草長)은 훈증제(燻蒸劑) 처리구(處理區)에서는 모두 높게 나타났으나 P. liacinus처리구(處理區)는 무처리구(無處理區)에 비(比)하여 차이(差異)가 없었다.

This study was carried out to understand and analyze the cooking and processing methods presented in CHE MIN YO SUL, Chinese books of husbandary was written in sixth century. This book was composed of two parts-part I is Agricultural production and part II is product-Utilization. Especially, wines and yeast(NU RUK) written in part II were studied at this study paper. Most of yeast was made of barley and wheat. These materials had been prepared as raw, steamed, and roasted state by proper ratio with kinds of yeast and then fermented as dough state. Occasionally, various kinds of soup made from cocklebur, leaves of mulberry tree, wormwood etc. put into yeast dough. Yeast doughs were shaped round and square with or without hole in the center, made in July of the lunar calendar and fermented for 3 or 4 weeks. There were 43 kinds of wines in this book. Most of them were made of all kinds of cereals grown at that time-rice, waxy rice, millet, waxy millet etc. These cereals had been steaming or cooking gruel with grain or powder state and then fermented with yeast. These wines were prepared by single or double brewing methods and the kinds of double brewing wines were more than single brewing wines by two times. There were none of wines made from fruit and distilled wines. Generally, single brewing wines were not made in Apr., Nov., Dec., of the lunar calendar and double brewing wines were not made in Aug., Oct., Nov., of the lunar calendar. And ripenning periods of wine brewing were various, from 1 day to 7 months for single brewing, from 2 days to 8 months for double brewing.