• Journal of Animal Science and Technology
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• v.51 no.2
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• pp.163-170
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• 2009

Colostrum provide a complete diet for the newborn calves. In ruminants, colostrum is also the sole source of initial acquired immunity for the offspring. Colostrum, therefore, plays an important role in ruminants host defense. Bovine colostrum imparts passive immunity to newborn calves during the first 24h of life and generally has been fed for the first 3 days after birth. Colostrum can be preserved conveniently for future use by brief refrigeration, freezing, or storage at ambient temperatures (fermentation or chemical treatment). Colostrum management were surveyed via data collection from 67 dairy farms in Gyeonggi and Chungnam provinces. After parturition for five days the total amount of produced colostrum was 80.4 kg on average, and the average amount of lactation fed to a calf was 20.9 kg. According to the survey results, identified treatment methods for surplus colostrum are as follows; disposal 17.9%, other calf feeding 37.3%, storage 22.4%, other livestock feeding 20.9% and other treatment 1.5%. For improvement in the quality of colostrum, there must be controlled usage of medicines (such as antibiotics) before and after parturition, proper choices of milk-drying agents, and increased milking yields during the early stage of the milking period.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.635-643
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• 2007

This study was carried out to investigate the quality of cooked rice prepared by-an electric pressure cooker (EPC) and an electric cooker (EC) during storage at different temperatures. Four rice cultivars were used (Ilpoom, Saechucheong, Sindongjin, and Sura). The cooked rice samples were stored at room and warm temperatures for 48 hr, and at refrigerator temperatures for 10 days. Immediately after cooking, the moisture content of the EPC rice was lower than that of the EC rice; yet pH was higher for the EPC rice. The L-value of the EPC rice was reduced due to an increasing b-value. The overall acceptability of the EPC rice was high; in particular, it scored high for a roasted nutty flavor and texture. During storage, moisture content and pH decreased regardless of the cooking method. L-, a- and b-values were similar at room and refrigerator temperatures over the entire period, whereas the a-value (greenness) of the EC rice stored at warm temperature slightly decreased and the b-value (yellowness) increased after 24 hr, resulting in a decreasing L- value. Also, sensory characteristics were not significantly different for the samples stored at room temperature for 48 hr; however, at warm and refrigerator temperatures, the sensory characteristics were significantly different after 24 hr and 3 days, respectively. In conclusion, the quality of the cooked rice was effectively preserved during storage at room temperature, and qualify deterioration oaf dependent on using warming equipment as well as the rice cultivar.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.562-568
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• 1998

Rice (Dongjin-byeo) added with black rices (Chindo and Suwon-415) was cooked and the changes of texture and color of this cooked rice were investigated by texture analyser and color & color difference meter. The hydration time to come to the equilibrium condition was at least 11 hr in black rices. The optimum ratio of water to cooked rice added with black rice was 1.6 (ratio of water to rice) and the hardness of cooked rice added with 5% Chindo black rice was $5.66\;kg_f$. Regardless of ratio of water to rice, Hunter a value increased as the ratio of black rice addition to rice increased, while L value decreased. The color elution rate of Suwon 415 was 4 times greater than that of Chindo black rice. The pH of the steep water of Suwon 415 at $20^{\circ}C$ during 120 min decreased from pH 6.40 to pH 6.16 as the steeping time increased. The optimum heating time by microwave oven of cooked rice added with black rice was between $90{\sim}120\;sec$ to recover the original texture after cold storage treatment of 7 days.

• Korean journal of applied entomology
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• v.44 no.4 s.141
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• pp.257-264
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• 2005

In order to establish the successive rearing system brush-footed butterflies (Lepidoptera : Nymphalidae) were reared in a room. Artificial diets were developed for a year-round rearing. Bu-diet was best to rear these butterflies among 3 kinds of diet used. The freeze-dried host plant leaf powder in diet was better than heat-dried one $(60^{\circ}C)$ in the growth of larvae. The rearing results were best in the diet C/N ratio was 1:1. The 24-hrs old eggs could be stored for 5 days at $15^{\circ}C$ or for 3 days at $5^{\circ}C$ and showed 75% of hatchability. On the other hand, pupae could be stored for maximum 15 days at $15^{\circ}C$ because the emergence of abnormal adults appeared much more as the cold storage period got longer. And the adult was able to be stored until 60 days at refrigerator without relation of nectar-sucking period before cold-storage and storage temperature. Also a simple artificial ovipositing kit was devised by ${\Phi}9$ cm of petri-dish and a female oviposited $278{\pm}27$ of eggs with adding the ether extract of host plant to this kit. The systematic successive rearing method of brush-footed butterflies in a room was completed.

• Food Science of Animal Resources
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• v.22 no.2
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• pp.183-191
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• 2002

The Mongolian milk processing technology has a specific characteristic as a result of the living habits of Central Asian nomads. There are many kinds of milk products in Mongolia due to their processing activity used milk from various dairy animal species. Mongolia has over 30 kinds of dairy products and fermented milk products which are occupied more than 36% of the Mongolian dairy products. Herdsmen who engaged extensive livestock production have specific methods to conserve and prepare the starter culture of fermented milk products in nomadic condition. Specifically, Mongolian lactic starter cultures were prepared from keeping milk products and specific wild plants. Nowadays, over 5 kinds of wild plants such as Rheum undulatum L. Rheum ribes L, Rumex acetosa L. Artemisa sibersena L, Artemisa vulgare are used for lactic starter preparing. Traditional processing methods of the Mongolian fermented milk products are based on the scientific basis and there are easy to learn and operate.

• Korean Journal of Agricultural Science
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• v.28 no.1
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• pp.18-26
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• 2001

Application of the Asian ladybird (Harmonia axyridis) to control several species of aphids in the plastic green houses in mind, control effects of aphid populations regulated by the Asian ladybird were observed. The green peach aphid, the turnip aphid, and the cotton aphid were present on mustard plants, Angelia utlis, ornamental kales, and egg plants at greenhouses in spring, summer, and winter. Adults and larvae of the Asian ladybird used in experiments were collected from aggregated sites at Taejon in the autumn and reared on the cotton aphid in the laboratory. In winter, more number of adults and larvae of ladybirds than in other seasons were needed to control aphid population in successively double plastic greenhouses with supplied subterranean water for keeping warmth. In spring and summer, it was possible to keep the aphid populations low when necessary by manipulating ladybird populations according to the density of aphids. On the other hand, the innate increasing rate of aphid, the aphid population density at the time of applying ladybird, the predacious ability of ladybird at specific developmental stages, and needed periods should be taken into account to control aphids. In addition, the environmental factors, for example, optimum temperature and humidity should be considered to be biologically effective when ladybirds are released to greenhouses.

• Proceedings of the Korea Contents Association Conference
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• 2008.05a
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• pp.228-235
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• 2008

Terror for airplane, airport and passengers of the problems is being threat over the world. and since 9.11 terror of 2001 year, many countries have endeavored to prevent terror and have manipulate airport security part as important field. Especially, The U.S.A made Transportation security Administration in Homeland security adminstration and strongly execute for policies related anti-terror. many countries over the world enforce airport and airplane security facilities with science-technology contents. and with security exploitation for the passengers and freight security inspection level enforcement, many countries also make effort to interupt aviation terror threat. In this process, in the center of developed countries that need science-technology contents adaption, much budget and personals are invested and exploited a security inspection instrument and complimented of many facilities As a result, according to the development of science-technology, prevention of Terror have much developed. The contents using intelligence-communication technology inevitably needed on the goal of terror prevention and safty. From simple monitoring for the people who come in and out airport to boarding process and inspection for the freight, security inspection process for the passengers, bio information input, confirmation, of the level that there is no cases of adaption of contents, The reality have generalized of using contents. The study is going to research contents application situation.

• Applied Biological Chemistry
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• v.49 no.3
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• pp.202-208
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• 2006

Since abnormal fermentation and short storage duration of oriental melon are the main problems causing loss in commercial value, it is necessary to develop a food processing method using uncommercial melon. In this study, we suggested the effective pretreatment and storage conditions of melon as the material for alcoholic beverage production. Abnormally fermented melon had smaller carbohydrate and larger moisture content than normal one, indicating that carbohydrate in normal melon was probably converted to fermented products during fermentation. The sugar content of oriental melon was increased after fruiting and the highest value $(12.4^{\circ}Brix)$ was found at 5 weeks of storage. The maximum storage duration of normal and fermented oriental melons were 25 and 7 days at $4^{\circ}C$, and 8 and 4 days at room temperature, respectively. The oriental melon for fermentation-use could be conserved after slicing for 30 days at $4^{\circ}C$ with the addition of 1.5% citric acid and for one year at $-20^{\circ}C$ with the plastic film sealing, respectively.

• Journal of the Korean Society of Food Culture
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• v.3 no.4
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• pp.391-396
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• 1988

The method for the measurement of texture hardening phenomena, which is the limiting factor of shelf-life of Yaksik in the market, was established. The changes in the hardening rate by the processing conditions and the storage temperature and time were examined. The standard sample made by traditional method could be kept at room temperature$(20{\circ}C)$ for 3 days and the multipuncture force measured at the end of marketable quality was 700g. The hardening rate increased rapidly by storing at $5^{\circ}C$ and the ratio of hardening rate constants between room temperature and $5^{\circ}C$ storage reached to $1.3{\sim}3.3$ depending on the processing condition. The largest ratio was observed by the sample made from pressure cooker. The addition of corn syrup retarded the hardening rate. The pressure cooking resulted in making too soft product, which diminished the panel preference, but it extend the shelf-life when products were stored at $5^{\circ}C$ microwave cooking resulted in making too hard texture which was not acceptable. The overall quality preference of Yaksik was decided by the textural preference and the latter showed significant inverse correlation with the maximum force of multipuncture test. Therefore, it was concluded that multipuncture test was useful for the measurement of the quality of Yaksik.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.814-818
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• 2001

This study was carried out to investigate changes in salinity, pH, ascorbic acid, chlorophyll and its derivatives of the different gochu-jangachi (unripe hot pepper preserved in soybean paste and soy sauce). As the fermentation proceeded, the salinity of these samples stored at 15$^{\circ}C$ was higher than that stored at 5$^{\circ}C$. The pH of samples was slowly lowered and little different during the fermentation at 5$^{\circ}C$. In the during fermentation at 15$^{\circ}C$, the pH of gochu-jangachi with soybean paste was maintained over 5 until 60 days and that of gochu-jangachi with soy sauce was dropped under 5 after 32 days, after that the value was slowly decreased. As fermentation time passed, the content of ascorbic acid in gochu-jangachi was decreased rapidly at 15$^{\circ}C$ than at 5$^{\circ}C$ and that was disappeared after 16 days (soybean paste) and 20 days (soy sauce). In both samples, the degradation of chlorophyll a was faster than chlorophyll b, especially at 15$^{\circ}C$. The degradation of chlorophylls or production of pheophytin and pheophorbide were closely related to the ascorbic acid content during fermentation.