• Journal of the korean veterinary medical association
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• v.50 no.5
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• pp.307-311
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• 2014

• The Korea Beekeeping Bulletin
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• s.344
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• pp.28-30
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• 2009

• 건강소식
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• v.36 no.3
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• pp.24-25
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• 2012

겨울의 모진 한파가 사라지고 따뜻한 햇볕이 내리쬐는 초봄이 되면 모든 초목이 새싹을 피우는데, 이 같은 변화는 피부에도 나타난다. 하지만 안타깝게도 피부는 자연처럼 파릇파릇하게 꽃을 피우는 것이 아니라, 추웠던 지난 날을 잊고 긴장을 풀어 상태가 불안정해지고 자외선이 강해짐에 따라 더욱 건조해진다.

• The Korea Beekeeping Bulletin
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• s.334
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• pp.13-20
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• 2008

1년중 봄벌 관리 못지않게 대단히 중요하게 관리를 하여야할 달이 아닌가 생각된다. 이는 이달에 산란과 육아를 얼마나 잘 시키느냐에 따라 월동군세가 정해지고 아울러 내년도 아카시아 꿀 생산성에 미치는 영향이 상당히 높기 때문이다.

• The Science & Technology
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• v.6 no.2 s.45
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• pp.32-34
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• 1973

초현대국가의 기적을 이룬 이천년 유랑민의 고향옥토화된 불모의 땅에젖과 꿀은 흐르고 솔로몬의 성화를 현디과학으로 재현~한국이 가장 본받을 불굴의 이스라엘을 살핀다.

• Korean journal of food and cookery science
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• v.11 no.2
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• pp.93-97
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• 1995

Effects of added ginger juice in Yackwa on the sensory quality and the lipid oxidation were studied. Also effects of soaking on the lipid oxidation were examined. There were no significant differences between Yackwa without adding ginger juice and ones with adding ginger juice on texture, shape, color. However, Yackwa, with ginger juice more than 1 tea spoon(1.5) of ginger juice per 1 cup of flour, was better than one without ginger juice on taste, flavor and overall acceptibility. Added ginger juice showed the antioxidant effect during frying in oil and storage at room temperature. The higher the amount of ginger juice was added, the slower of lipid oxidation was resulted in Yackwa. Yackwa soaked in syrup or in honey showed lower lipid oxidation than one without soaking during storage at room temperature. The antioxidant effect of soaking in honey was higher than one of soaking In syrup.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.202-207
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• 1993

Ginseng-whey beverages were prepared with rennet whey, ginseng extract, sweetener, honey and Japanese apricot, inoculated with different strains of lactic acid bacteria and unfermented partly. The samples were stored at 4$^{\circ}C$ or 30$\pm$1$^{\circ}C$ and the sensory evaluations were carried out at 1st, 3rd and 5th week. As a result of sensory test, unfermented ginseng-whey beverage (A) with sweetener and honey (storage at cold temp.) in overall eating quality obtained the best score (8.64~8.86) due to stronger sweetness and weaker sourness, bitterness, astringent taste and aftertaste. The fermented ginseng-whey beverage (C) which was stored at 4$^{\circ}C$ with inoculation of Lac. acidophilus and Lac. delbrueckii sub-sp. bulgaricus and the unfermented samples stored at room temperature with sweetener, honey and Japanese apricot received a good evaluation. But, the fermented beverages (E, F) stored at room temperature obtained the lowest score (2.92~3.58).

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.225-231
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• 2002

This study was carried out to investigate the possibility of improving the texture and flavor of Dasik by adding various types of sugar (syrup, honey) and flavor ingredients (omija, chija, coffee, green tea extract) to rice powder. Dasik samples were prepared, and the sensory quality and physical characteristics of those were compared. The moisture content of Dasik added with syrup was higher than that of honey. Coffee Dasik with syrup was the highest (23.6) in moisture content. In sensory quality, the omija and coffee Dasik showed the highest score in flavor quality (p<.001). Omija Dasik with honey and coffee Dasik with syrup showed the highest scores in overall acceptability (6.4, 6.2). Green tea Dasik with syrup showed the highest value in the lightness (L) of color. Omija Dasik with syrup showed the highest value in the redness (a) of color Chija Dasik was the highest in the yellowness(b) of color. In physical characteristics, the hardness was negatively correlated with the moistness, tenderness, and texture acceptability in sensory quality(p〈0.001). The cohesiveness was positively correlated with the overall acceptability in sensory quality (p〈0.01). In the relation of texture characteristics and sensory quality, the higher the moisture content, the lower the hardness and springiness were, but the higher the brittleness and the cohesiveness were(p〈.001). Overall, omija and coffee Dasik appeared to have desirable flavor, taste and overall acceptability.

• Food Science and Preservation
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• v.17 no.1
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• pp.66-71
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• 2010

In the Joseon Dynasty, various fruit teas were popularized to promote health, with spread of Donguibogam and Hyangyag gugeupbang. As interest in fruit tea has recently increased, studies on its manufacture have become necessary. We used response surface analysis for rediscovery and commercialization of grape tea. Major materials of traditional grape tea are grape juice, pear juice, ginger juice, and honey, and the sugar contents of these materials were 12.3, 14.1, 3.3 and 75 $^{\circ}Brix$, respectively. When sensory examinations were conducted with subjects aged 40-60 years, the difference between dilution ratios of 100% and 150% was not significant, but tea diluted by 150% showed somewhat higher scores than did tea diluted by 100%. Ginger taste and sweetness were found to have the greatest effect on overall acceptance. Regression analysis on color, flavor, taste, and overall acceptance values, with reference to ginger juice and honey as independent variables, revealed that the $R^2$ values were 0.8411, 0.6717, 0.9499, and 0.9015, respectively. Contour maps were superimposed to obtain an optimal combination of ingredients for traditional grape tea, and the indicated levels of ginger juice and honey were 0.46-0.69% and 3.85-5.20%, in combination with grape juice, pear juice, and water concentrations of 28%, 9% and 60% (all w/w), respectively. Thus, it is now possible to prepare traditional grape tea.

• Korean journal of applied entomology
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• v.24 no.1 s.62
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• pp.34-38
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• 1985

Effects of some artificial diets containing pulverized silkworm pupae On the oviposition of a green lacewing, Chrysopa formosa, were studied. The pulverized silkworm pupae with honey seemed to be a good diet for the egg-laying activity of field-collected adults in the beginning of rearing, but their fecundity progressively decreased. Newly emerged adults. did. not lay eggs when fed the above diet, but they were able to lay eggs when the silkworm pupae were defatted and provided with honey. An adult female laid an average of 166.8, 110.2, 96.1, and 66.1 eggs after spending 5, 9, 9, and 11 days for the initiation of oviposition when supplied with various diets i.e. the cabbage aphid, defatted silkworm pupae with additive constituents, mixture of intact and defatted silkworm pupae with additive constituents, and defatted silkworm pupae with honey, respectively.