• Journal of Engineering Education Research
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• v.25 no.6
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• pp.58-68
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• 2022

This paper aims to prepare basic design education materials explaining the design process of egg drop device by incorporating critico(-creative) thinking. To this end, in this paper, by utilizing the creative problem solving process and the elements and standards of critical thinking, 'the five-step creative engineering design education guidelines' have been prepared so that engineering freshmen can effectively participate in engineering design projects without major knowledge. We would like to apply them to the egg drop device design. The egg drop device design, which is experiment to make and drop a drop device that can protect an egg from breaking when it is dropped freely from high places, is an engineering design project that is widely used not only in elementary, middle and high school science events but also in engineering education courses under the name of 'stunt egg'. Perhaps the basic design education material on the egg drop device design incorporating critico(-creative) thinking in this paper will contribute to incorporating critico(-creative) thinking into engineering education, as well as to achieving the educational goals of the basic design subject.

• Fisheries and Aquatic Sciences
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• v.16 no.1
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• pp.25-34
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• 2013

Early ontogenic development in Siberian sturgeon Acipenser baerii was documented and the effects of different temperatures on embryonic and prelarval development were examined. Photograph-assisted data on morphogenesis in Siberian sturgeon prolarvae agreed well with published descriptions of their ontogeny and ecological behaviors, although certain aspects of differentiation, such as gill covering and scute development, could be rearing condition-sensitive. The present study provides the first characterization of the transient development of teeth during early larval stages; the pattern was congruent with the transition of prolarvae to exogenous feeding. From examinations of embryonic and prelarval development under different temperature conditions ($12-24^{\circ}C$), developmental speed was inversely related with temperature. Overall, hatchability was higher and hatching events were more synchronized at $20^{\circ}C$ than at lower temperatures. After hatching, similar patterns of temperature-dependency were observed in yolk sac absorption and the evacuation of the pigment plug. Our results suggest that the incubation of Siberian sturgeon embryos and prolarvae at temperatures close to $20^{\circ}C$ would be advantageous in hatcheries, based on reductions in the duration and uniformity of egg and prolarval developmental stages.

• Journal of Environmental Science International
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• v.20 no.11
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• pp.1403-1415
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• 2011

To understand the transport of anchovy egg-larvae, an integrated model consisting of a hydrodynamic model and a three-dimensional Lagrangian diffusion model was used for the anchovy Engraulis japornicus egg-larvae trace. Fist, in order to determine the circulation characteristics of the South Sea of Korea, residual flow according to tide, density and wind effect was investigated. In offshore regions, tide-induced residual current tends to flow eastward during the spring tide and westward during the neap tide. Residual flow is irregular due to the bottom topography in the coastal area. No special tendency was apparent in the open sea. Especially, the flow in the offshore regions showed results similar to that of the Tsushima Warm Current. The transport of anchovy egg-larvae is decided the physical properties of sea water. It is estimated that anchovy eggs spawned near the Jeju Island travels offshore, rather than to coastal areas, and grow in the front area between the coastal sea and offshore regions.

• Korean Journal of Poultry Science
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• v.32 no.2
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• pp.143-147
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• 2005

This study was conducted to evaluate the feeding value of the Flammulina veluipes media by-product(FMB) in laying hens(Hy-Line Brown). A total of three hundreds sixty were fed corn-soy based experimental diets containing 0(control), 5.0(T1), and $10\%(T2)$ FMB for 12 weeks. There were no significant differences among the treatments in egg production, egg weight, egg mass, feed conversion and viability during the experimental period. Feed intake was significantly(P<0.05) lowered in control(120.5g) than 72(123.9g). There were no significant differences among the treatments eggshell breaking strength, thickness and haugh unit, whereas the yolk color of T1 and T2 were significantly love. than control(p<0.05). In conclusion, the FMB can be used as resource of feed in laying hen feed at $5.0\%$ level without effect on performance and egg qualify. However, dietary pigments must be added when the FMB was used as a feed ingredients more than $10\%$ in diets.

• Food Science of Animal Resources
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• v.32 no.5
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• pp.561-570
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• 2012

The objective of this study was to evaluate the effects of an atmospheric pressure plasma (APP) jet on L. monocytogenes inactivation, quality characteristics, and genotoxicological safety of cooked egg white and yolk. APP treatment using He gas resulted in a 5 decimal reduction in the number of L. monocytogenes in cooked egg white, whereas that using $He+O_2$, $N_2$, and $N_2+O_2$ decreased the number further, and to undetectable levels. All treatments of cooked egg yolk resulted in undetectable levels of inoculated L. monocytogenes. There were no viable cells of total aerobic bacteria after APP treatment on day 0 while the control showed approximately 3-4 Log CFU/g. On day 7, the numbers of total aerobic bacteria had increased by approximately 3 log cycles in cooked egg white, but there were no viable cells in cooked egg yolk after 2 min of APP jet. APP treatment decreased the $L^*$-values of cooked egg white and yolk significantly on day 0. No significant sensory differences were found among the cooked egg white samples, whereas significant reductions in flavor, taste, and overall acceptability were found in cooked egg yolks treated with APP jets. SOS chromotest did not reveal the presence of genotoxic products following APP treatments of cooked egg white and yolk. Therefore, it can be concluded that APP jets can be used as a non-thermal means to enhance the safety and extend the shelf-life of cooked egg white and yolk.

• Journal of the FoodService Safety
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• v.2 no.1
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• pp.30-35
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• 2021

This study was conducted to understand the perception and the usage pattern of egg dishes in university students. The questionnaires were collected from 200 university students residing in Seoul. The age group was 118 (59.0%) in 20s, 50 (25.0%) in 30s, and 32 (16.5%) in 40s and older. Also, 179 (89.5%) were undergraduate students and 21 (10.5%) were graduates. The result of food preferences in the overall survey was as follows: Meats and Poultry (4.46±1.03) > Seafoods (2.92±1.41) > Fruits (2.91±1.17) > Eggs (2.50±1.10) > Vegetables (2.21±1.17). The preference of foods using eggs as the main ingredient was as follows: Rolled egg (4.07±0.81) > Steamed egg (4.05±0.91) > Scrambled egg (3.83±1.03) > Rice omelet (3.77±1.03). The preference of foods using eggs as sub-ingredient was Egg in Ramyeon (4.11±1.08) > Fried egg over Bibimbob (3.87±0.91) > Sliced boiled egg in Naengmyeon (3.78±1.11). The preference of eggs as desserts was Egg tart (4.01±1.08) > Sponge cake (3.72±1.09) > Egg bread (3.63±1.13). The result of the frequency of eating eggs indicating that approximately two-thirds of university students consumed eggs more than 3 times a week. Although there was no significant difference, male students not only consumed eggs more frequently than female students, but also consumed a higher amount. In recent years, since one-person household in college students tends to increase, it is more important to save cooking time and food quality. Thus, the development and dissemination of various egg recipes should be prioritized for university students.

• Development and Reproduction
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• v.23 no.2
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• pp.161-170
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• 2019

The purpose of this study is to investigate the development of Coreoleuciscus splendidus egg and larvae morphology in the Ungcheon-stream. C. splendidus eggs were round and ranged in size from 1.86-2.01 mm (mean $1.91{\pm}0.14mm$). Immediately after hatching, the larvae had egg yolk in the abdomen with a total length of 5.27-6.63 mm (mean $5.95{\pm}0.96mm$). On the 10 days after hatching, the latter was 8.44-8.65 mm (mean $8.54{\pm}0.14mm$) in total length, and 5 dorsal fin rays were formed in dorsal fin and 8 caudal fin soft rays were formed in caudal fin. At 88 days after hatching, total length was 26.2-25.7 mm (mean $25.9{\pm}0.35mm$), and scales were formed throughout the body. The fin rays of each part were iii.7 in dorsal fin and iii.6 in anal fin, and finally the external form was the same as the adult fish.

• Journal of Aquaculture
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• v.21 no.4
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• pp.234-238
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• 2008

We studied the effects of temperature and salinity on the egg development and hatching rate of chub mackerel Scomber japonicus under laboratory culturing condition. The fertilized eggs were transparent, spherical, separate in shape and turned out to be separately and floated, and they contained one oil globule. Fertilized eggs are $0.91{\sim}1.33\;mm$ in diameter. The time of egg development was positively proportional to water temperature with 70 hrs, 48 hrs, 42 hrs, 34 hrs, after fertilization in $16^{\circ}C$, $20^{\circ}C$, $24^{\circ}C$, $28^{\circ}C$, respectively. Hatching rate was highest with the range of $20{\sim}24^{\circ}C$ and $33{\sim}35\;psu$. The relation between the time of egg development (t: hour) and water temperature (T:$^{\circ}C$) was represented by the mathematical formulae. The mean biological minimum temperature was $6.9^{\circ}C$.

• Korean Journal of Environmental Biology
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• v.27 no.3
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• pp.292-296
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• 2009

This study was conducted to estimate relationship between temperature and egg development of Nannophya pygmaea, an endangerd dragonfly species in Korea, using eight different temperature conditions (17, 20, 22, 25, 28, 30, 33, and $36^{\circ}C$). Eggs of N. pygmaea were collected from female adults inhabited a small wetland in Mungyeong-si, Gyeongsangbuk-do, Korea, in June 2007. As a result, hatching rates were 2.86, 17.09, 24.32, 39.67, 34.43, 40.57, 44.79, and 1.75% at 17, 20, 22, 25, 28, 30, 33, and $36^{\circ}C$, respectively. The nonlinear model of the temperature related to egg development was well fit to the modified Sharpe and DeMichele model. The derived lower developmental threshold temperature for egg hatching was $14.02^{\circ}C$(y=0.005988x-0.084, $r^2$=0.99), and the derived optimal development temperature was $30{\sim}35^{\circ}C$.

• Development and Reproduction
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• v.21 no.3
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• pp.287-295
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• 2017

This study was conducted to observe egg and larvae morphological development of carp to obtain basic data for resource conservation and taxonomic research. Brood carp used in the research (total length 67.3-75.5 cm, average $71.0{\pm}3.45cm$) were bred in a circular rearing aquarium ($600{\times}300{\times}100cm$) using a running water system from January to July, 2015. Breeding water temperature was maintained at $23.0-25.0^{\circ}C$(average $24.0^{\circ}C$). Fertilized carp eggs were translucent and globular, and their size was 1.75-1.89 mm (average $1.82{\pm}0.06mm$). Blastoderms formed 10 min after fertilization and reached the two-cell stage 30 min after fertilization. Then, the embryo turned dark and exhibited melanophores, and blood started flowing from the heart across the egg yolk at 42 hrs and 50 min after fertilization. Hatching began 70 hrs and 26 min after fertilization larvae emerged through the egg membrane, starting from the head. The length of prelarvae immediately after hatching was 5.23-5.38 mm (average $5.31{\pm}0.11mm$) the mouth and anus were closed, and the pectoral fin was formed. Postlarvae at 18 days after hatching had a total length of 11.9-13.9 mm (average $12.9{\pm}1.40mm$), separate anal fin and back membranes, and fin ray. Juveniles fish at 35 days after hatching had a total length of 29.9-30.2 mm (average $30.1{\pm}0.13mm$), with the body covered with scales, and the same number of fin rays, color, and shape as their broodstork.