• Asian-Australasian Journal of Animal Sciences
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• 제20권8호
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• pp.1196-1200
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• 2007

Eight feeds (mixture of wheat straw and oil seed cakes in 3:1 ratio) were evaluated for methane emission and fermentation pattern with buffalo rumen liquor as inoculum in an in vitro gas production test. The cakes tested were groundnut cake (GNC), soybean cake (SBC), mustard seed cake (MSC), cotton seed cake (CSC), karanj seed cake expeller extracted (KCEE), karanj seed cake solvent extracted (KCSE), caster bean cake expeller extracted (CBCEE) and caster bean cake solvent extracted (CBCSE). The gas production (ml/g dry matter) was significantly higher with SBC and MSC followed by CSC, GNC, KCSE, KCEE, CBCSE and was the lowest with CBCEE. Methane emission was significantly lower with KCEE, KCSE, CBCEE, CBCSE (20.32- 22.43 ml/g DM) than that with SBC, GNC, CSC (27.34-31.14 ml/g DM). Mustard seed cake was in-between the two groups of oil cakes in methane production. In vitro true digestibility was highest with SBC followed by GNC, CSC, MSC, KCSE, KCEE, CBCSE and CECEE. Ammonia nitrogen level was positively correlated with the amount of protein present in the cake. Total holotrich protozoa were significantly higher with SBC, whereas, large spirotrich protozoa tended to be lower than with other cakes. The counts of small spirotrich and total protozoa were similar with all the cakes. Total volatile fatty acid production and acetate to propionate ratio were significantly higher with SBC and significantly lower with KCEE as compared to the other cakes. Among the conventional oil cakes tested in the present experiment (GNC, SBC, MSC and CSC), mustard seed cake-based feed produced the minimum methane without affecting other fermentation characteristics adversely.

• 한국응용곤충학회지
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• 제26권4호
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• pp.267-268
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• 1987

토양에 첨가한 8종의 Oil cake 중 Margosa, Undi, Karanj cake은 생강뿌리썩음병의 발생을 억제하였다. 생강수량의 증진효과는 Karanj, Roselle, Mustard cake의 순으로 높았다.

• Asian-Australasian Journal of Animal Sciences
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• 제16권6호
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• pp.813-817
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• 2003

Taramira (Eruca sativa) cake, an unconventional oil cake, replaced 25 and 50 per cent crude protein of mustard cake in the ration of crossbred calves in an experiment of 90 days duration. Total glucosinolate content of the three concentrate mixture was almost similar (18.19, 17.95 and $17.95{\mu}mol/g$ dry matter), however, glucouracin was the major glucosinolate of experimental diets. Similar dry matter Intake, nutrient digestibility (except those of fibre fractions) and nitrogen balances as well as similar serum $T_3$ and $T_4$ levels and growth rate in all the groups indicated that taramira cake can replace 50 per cent crude protein of mustard cake in the diet of crossbred calves.

• Environmental Engineering Research
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• 제22권1호
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• pp.95-107
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• 2017

Adsorption equilibrium and kinetic behavior of two toxic heavy metals hexavalent chromium [Cr(VI)] and mercury [Hg(II)] on mustard oil cake (MOC) was studied. Isotherm of total chromium was of concave type (S1 type) suggesting cooperative adsorption. Total chromium adsorption followed BET isotherm model. Isotherm of Hg(II) was of L3 type with monolayer followed by multilayer formation due to blockage of pores of MOC at lower concentration of Hg(II). Combined BET-Langmuir and BET-Freundlich models were appropriate to predict Hg(II) adsorption data on MOC. Boyd's model confirmed that external mass transfer was rate limiting step for both total chromium and Hg(II) adsorptions with average diffusivity of $1.09{\times}10^{-16}$ and $0.97m^2/sec$, respectively. Desorption was more than 60% with Hg(II), but poor with chromium. The optimum pH for adsorptions of total chromium and Hg(II) were 2-3 and 5, respectively. At strong acidic pH, Cr(VI) was adsorbed by ion exchange mechanism and after adsorption reduced to Cr(III) and remained on MOC surface. Hg(II) removal was achieved by complexation of $HgCl_2$ with deprotonated amine ($-NH_2$) and carboxyl (COO-) groups of MOC.

• 한국식생활문화학회지
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• 제7권2호
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• pp.141-148
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• 1992

To analyze cookery of meal in reception dishes of Choson dynasty, studied historic book 'Youngjeob Dogam Euigwae' described feast dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. Kinds of dishes served a meal generally were noodles(麵), bun stuffed with seasoned meat and vegetables(饅頭), steamed bread(床花), soup(湯), fried fish and meat(煎魚肉), dried fish and meat(切肉), minced raw meat(肉膾), slices of boiled meat(片肉), stew(蒸, 乾南), rice cake(餠), patterned savory cake(茶食), various fruits preserved in honey(正果), fried cake made of wheat flour, honey and oil(造果), fried glutinous rice cake(强精), rice gruel(粥), salted fish shrimp and etc, jerked meat(佐飯), meat fish and others broiled with seasoning(炙), cooked potherbs and potherbs(菜), pickled vegetables(沈菜), fruits(實果), soysauce mixed with vinegar and pinenut meal(醋醬), mustard(茶子), soybean sauce(民醬), honey(追淸), honey water(水正果, 正味子水) and etc.

• Asian-Australasian Journal of Animal Sciences
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• 제9권6호
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• pp.637-642
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• 1996

This experiment was conducted to determine RDP values of locally available feedstuffs that are commonly used in ruminant rations in Bangladesh. Four cattle were fistulated in the rumen for the in situ nylon bag studies. Seventeen different feedstuff sample (9 roughages and 8 concentrates) were evaluated in $4{\times}14cm$ nylon bags and incubated in the rumen for different periods of time (2, 6, 12, 24, 48 and 72 h). The variation in crude protein (CP) contents reflected on the average CP disappearance value throughout the rumen incubation. Soluble fraction (a), insoluble but degradable fraction (b) along with the rate of degradation also varied widely among the various feedstuffs. Under 2% of rumen outflow rate, the percentages of the calculated protein degradabilities of roughages were rice straw, 16.7; maize grass, 70.6; oat grass, 70.8; dhal grass, 71.1; sunhemp, 78.4; napier grass, 62.4; matikalai grass, 72.1; khesarikalai grass, 76.9 and daincha browse, 78.4, respectively. The results in the protein degradabilities (%) in 8% ruminal outflow rate of concentrates were wheat bran, 61.6; rice polish (red), 61.3; rice polish (auto), 30.9; mustard oil cake, 71.8; sesame oil cake, 74.2; coconut oil cake, 57.9; soybean meal, 49.2 and fish meal, 37.9, respectively.

• Asian-Australasian Journal of Animal Sciences
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• 제12권5호
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• pp.715-722
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• 1999

On a urea-molasses-straw (3:15:82, UMS) based diet, effect of graded levels of mustard oil cake (MOC) supplementation on the performances of native bulls has been studied. Four cannulated adult Bos indicus bulls of $415({\pm}44.6)kg$ live weight and 80 months old, were given daily either of 0, 200, 400 or 800 g of MOC in four periods in a $4{\times}4$ latin square design. Besides, each animal also received 200 g of each of molasses and wheat bran and a mineral mixture. For unit (1 g) increase in MOC intake, total DM intake increased by 0.8 g/d ($r^2=0.88$) but no change in the straw DM intake. With the increasing levels of MOC, crude protein (CP) digestibility increased exponentially with an asymptotic value of 72%. However, MOC level had no effect on the digestibilities of DM, OM and ADF. Similarly, rumen degradability of rice straw was also not affected by the level of dietary MOC, and mean straw DM degradabilities were 15, 21. 28, 37, 47 and 51% at 8, 16, 24, 48, 72 and 96 hours of incubation respectively. Microbial N yield per kg digestible organic matter apparently fermented in the rumen were 7.46, 8.77, 6.88 and 5.96 g respectively for 0, 200, 400 or 800 g of dietary MOC. For each gram increase in dietary MOC, N intake and N balance increased by 0.054 g/d ($r^2=0.998$) and $0.59mg\;N/kg\;W^{0.75}/d$ ($r^2=0.99$) respectively. Nitrogen balance was estimated to be attained at the N intakes of $246mg\;N/kg\;W^{0.75}/d$. Thus, on a UMS-based diet supplementation of MOC up to 800 g (10% of total intake) of the dietary intake had little or no effect on intake, digestibility, rumen parameters, and microbial N yield but slightly increased the N balance. However marginal response to MOC supplementation is probably due to the high degradability of MOC protein in the rumen. Thus, any substantial positive response of MOC supplementation on a UMS-based diet can probably be achieved by reducing its protein degradability in the rumen.

• 한국식생활문화학회지
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• 제5권1호
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• pp.1-41
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• 1990

To analyze dialy meal of royal meal, studied Bankwa Sang(Fruit Table) were on record Wonheng Ulmyo Jungri Euigwae (1795). Historic book 'Jungri Euigwae' described the king's visit to his father's royal tomb 'Hyun Neung Won', during the domain of Cheung Jo, the 22nd king of Choson Dynasty. The results obtained from this study areas follows. The fruit table, which similar in concept to desert in the west but quite different in service, was prepared for a guest. The table consisted of two kinds of trays, on which serveral kinds of fruit were stacked to a height of between 4 chon (4寸 : about 12 cm) and 1 chuk(1尺 : about 30.3 cm) according to Korean measurement system. The table was decorated with beautiful artificial flowers made of paper and silk. The number of sets to be arranged on the table were different according to the royal status of the eater: 12 sets-25 sets for king's mother, 7 sets-11 sets for the king. Soy sauce mixed with vinegar and pine-nu meal, mustard were ruled out from kind of sets. Kinds of dishes served with a meal generally were noodles (麵), soup (湯), fried fish (煎油花), fried meats and vegetables (花陽灸), slices of raw fish (魚膾), minced raw meat (肉膾), slices of boiled beef (片肉), stew (蒸), rice cake (餠), sweet rice dish (藥飯), patterned savory cake (茶食), fried cake made of wheat flour, honey and oil (藥果), fried glutinous rice cake (强精), various fruits preserved in honey (正果), sugar candies (各色糖), fruits (果物) honey (淸), soy sauce mixed with vinegar and pine-nut meal (醋醬), mustard (莽子).

• 한국식품영양학회지
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• 제15권4호
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• pp.337-341
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• 2002

옥수수배아, 소맥배아, 탈피땅콩, 겨 자. 후추를 조분쇄하여 직화법으로 볶은 다음 옥수수기름과 혼합하고 열처리하여 향미유 원액을 얻었다. 이 원액과 옥수수기름을 혼합하고 여기에 유용성 천연색소 추출물과 O.R.Paprika를 처리하여 참기름 고유의 외관과 향미가 유사한 대체 향미유를 개발하였다. 이리 이화학적 특성을 참기름과 직접 비교해 본 결과 유리지방산 함량은 약 1/14 수준이었으며, 기타 항목에서는 거의 유사한 결과를 나타내었다. 이 향미유를 이용한 조리실험 결과 갈비절임, 볶음, 튀김, 김구이 및 약과튀김 등에서 우수한 특성을 보여 참기름 대체용으로의 기능이 충분한 것으로 확인되었다.

• 한국식품영양과학회지
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• 제12권2호
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• pp.150-175
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• 1983

The paper is to classify the terms of foods, wines, relish(komyungs), seasonings and cooking processes in Korean cooking books. The results of this study are follows : The dishes which were made from cereals are Bab(boiled cooked rice), Juk(gruel), Miuem(Thin rice gruel), Noodle, Sujebee, Mandu(Pyun su, dumpling), D'ockuk, Pumbok, Yaksik, D'ock(Korean rice cake) etc. The terms of side dishes are Tang (Kuk, Kaeng), Chigae(Jochi Kamjeang, Jijimee, Tugari, Wakjeoji), Jim(Jeung), Sun, Jungol(Abok jaeng ban, sinsulro, punggujigol), Bockum, Kui, Jorim, Cho, Jun(Jijim, Jeenya, Puchigae, Bindae-dock, Nureumi) Jeok(San-jeok, Nuremjeok, Jijimnureumjeok), Hoe (Saenghoe, Sukhoe, Kanghoe, Sujeonghoe, A chae), Mareum chan (Po, Jaban), Changachi (Jangkwa, Sukchae (namul)-Japchae, Kyujachae), Muchim, Sam, Tuigim, Pyunyuk, sundae, suran, Jeockal (Sikhae), Jockpyun, Mal-i, Jihi, Kee, Pojeok, Gimchi etc. The kinds of Jabgwas are Kangieong(Sanja), Yumilgwa, Suksilgwa, Dasik, Jeonggwa, Yeocgangjeong, Gwapyun etc. The kinds of beverages are Hwachaes and Teas. The terms of the wines in Korean cooking bok are 173 kinds. There are 21 kinds of Relish(komyung). There are 12 kinds of Jang, and the terms of the seasonings are as follows: mustard, cinammon, pep per, powder of peppers, powder of sesame, honey, garlic, ginger, sugar, salt, vinegar, syrup, yunjeup, jochung, sesamol-oil, chojeckuk, sesame, greet-onion, powder of black pepper, oil etc. There are 547 kinds of prepared cooking terms, 36 kinds of cutting terms and 34 kinds of boiling term in food making terms.