• Journal of Ecology and Environment
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• 제44권1호
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• pp.26-32
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• 2020

Background: Pollen is an important source of protein and lipids for many animals including honey bees. In order to understand the foraging behaviour of honey bee colonies and preference among the available floral resources, pollen collections from three experimental healthy colonies of honey bees were analysed in the month of June. Results: The amount of pollen collections were related to the colony's need which was indicated by the number of larval and adult bees present in the hive. Interesting was the sequence of pollen collection from different floral sources. All honey bee colonies collected pollens from Trifolium repens first, then Erigeron annus and the third choice was Coreopsis drummondii and Oenothera biennis flowers. Total protein content of Trifolium pollen was the highest (20.0 g/100 g DM), and the others were in the range of 8.9-11.4 g/100 g DM. Conclusion: The results indicated that the first criteria for honey bee foraging preference of pollens would be the nutritional contents of protein and the resource availability of the lesser nutritious floral sources. This information can help pollinator protection programmes of habitat manipulation using flowering plants for nectar and pollen sources.

• Journal of Applied Biological Chemistry
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• 제49권4호
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• pp.154-156
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• 2006

Trace metals in honey have an influence on the taste of honey along with pollens. Western bee honeys, which are mostly collected from acacia, have less than 0.1% of ash. Savor of Korean native-bee honey is thought to be due to the difference of the contents of trace metals. Korean native-bee honeys collected from Jirisan District, which is the greatest producing area of native-bee honey in Korea, showed high contents of ash. Korean native-bee honeys from the districts other than Jirisan District also showed similar results($0.44{\sim}0.83%$ of ash) to those from Jirisan District. Potassium was found to be the principal factor of high content of ash with over 85% of trace metals in ash.

• International Journal of Industrial Entomology and Biomaterials
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• 제37권2호
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• pp.63-68
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• 2018

Semi-dried mulberry fruit can be distributed at room temperature and maintained its chewy texture and shape. It can be used for its own itself or food materials. We develop the honey coating semi-dried mulberry fruit manufacturing method through hot air dryer. After extracting the moisture from the thawing process, honey was coated and dried. Drying time for semidried mulberry fruit was shortened by manufacturing on the day of work without going through aging process. The first the mulberry fruit juice was separated from the frozen mulberry fruit at room temperature of the laboratory or in the dryer of $60{\sim}90^{\circ}C$, then the first dried by a hot air drier at $60^{\circ}C$ for 3 to 4 h. Next, it is coated with honey, which is equivalent to 20% weight of the first dried mulberry fruit, and then the second dried at a temperature of $38^{\circ}C$ for 20 ~ 30 h. The honey coating semi-dried mulberry fruit by above method was shiny on the surface and retained its shape. The moisture content was about 15% and it was confirmed that it could be stored at room temperature.

• 한국양봉학회지
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• 제34권1호
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• pp.7-13
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• 2019

Vespid wasps (Vespa spp.) are the most noxious pests on apiculture, resulting in significant economic losses. Early monitoring and management are the first step to prevent the damages from vespid wasps. In this study, the acoustic signals from wasps and honey bees were measured by a microphone with a preamplifier and an analog-digital converter. In frequency analysis of the acoustic signals from wasps and honey bees, there were differences between the two species. While the fundamental frequency of the wasps was analyzed to be about 100 Hz with the strong harmonic frequencies, that of the honey bees was about 200~250 Hz. The 2nd harmonic signals from wasp were strongest while the fundamental ones from honey bees were. These different sound features generated by wasps or honey bees might be applied to develop the early monitoring system of the incursion of wasps to the apiary.

• 한국축산식품학회지
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• 제31권2호
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• pp.241-249
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• 2011

밀원을 달리한 다양한 꿀의 특성을 조사하기 위하여 아카시아꿀 7개, 잡화꿀 9개, 밤꿀 5개, 토종꿀 5개의 시료를 이용하여, 회분 함량, 무기물 조성과 HMF(hydroxy methyl furfural)함량 및 꿀 단백질의 SDS-PAGE에 의한 단백질 분자량을 조사한 결과는 다음과 같다. 회분 함량은 아카시아꿀이 0.046-0.119%이었으며, 밤꿀은 0.565-1.318%, 잡화꿀 0.06-0.582%, 토종꿀 0.237-0.893% 이었다. 무기물 분석에서 K함량은 밤꿀>토종꿀>잡화꿀>아카시아꿀 순으로 높았으며, Ca함량은 아카시아꿀과 잡화꿀에서 가장 높았다. 아카시아꿀의 Na/K ratio는 0.92-1.97, 밤꿀은 0.02-1.59, 잡화꿀은 0.02-5.30, 토종꿀은 0.22-0.51이었다. 또한 HMF 함량은 밀원의 종류에 관계없이 다양하게 나타나, 아카시아꿀이 9.60-12.85 mg/kg, 밤꿀은 10.15-25.75 mg/kg, 토종꿀은 9.7-33.5 mg/kg, 잡화꿀은 6.25-21.5 mg/kg 이었으며, 토종꿀에서 가장 높았다. SDS-PAGE에 의한 단백질 band의 분자량 분석에서 양봉꿀의 특이적인 59 kDa 단백질이 모든 시료에서 나타났다. 밤꿀과 토종꿀에서 양봉꿀의 특이성을 나타내는 59.0 kDa의 단백질 band 이외에 31.9-33.5 kDa 단백질의 존재가 확인되었다. 72 kDa의 단백질 band도 몇 종의 밤꿀(71.8, 71.9 kDa)에서 확인되었다.

• 한국식품영양과학회지
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• 제39권7호
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• pp.999-1004
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• 2010

인삼정과 제조 시 물성학적 품질을 향상하는데 기초자료를 얻고자 sucrose, glucose, honey 및 fructose 등 4종의 당을 각각 첨가하여 제조한 인삼정과에 대하여 진세노사이드 함량, 물성 및 색도를 기계적인 측정치와 관능요원들의 평가치에 의하여 특성을 조사하였다. 조성 진세노사이드 중에서 Rf가 당 종류종별에 따라 각기 함량에 큰 차이를 보여 sucrose로 제조한 인삼정과에서 가장 함량이 높았으며 glucose>honey>fructose의 순으로 높은 결과를 보여주었고 검출된 7종의 진세노사이드의 총 함량은 sucrose로 제조한 인삼정과가 10.0 mg/g으로 가장 높은 함량을 보였으며 glucose>honey>fructose의 순으로 높아 fructose로 제조한 인삼정과가 가장 낮은 함량을 보여주었다. Hardness와 adhesiveness가 가장 높은 것은 fructose를 이용하여 제조한 정과이었고 stiffness, cohesiveness, gumminess, chewiness 및 springiness는 honey를 이용하여 제조한 정과이었으며 fracture force는 당 종류에 따라 차이가 크게 나지 않았다. 당 종류별 정과제품의 편차는 honey가 가장 높게 나타나 제품의 균일성이 떨어지는 현상을 보였다. 정과의 색도 중 밝기, 적색도 및 황색도 모두 sucrose에서 가장 높았으며 적색도가 가장 낮은 것은 glucose, 황색도는 fructose에서 가장 낮게 나타났다. 정과제조 시 당의 종류 중 fructose 함량이 높을수록 갈색화가 크게 일어남을 볼 수 있었다. 관능평가에서는 honey를 이용한 인삼정과가 조직도와 전체적인 기호도면에서 가장 좋았으며 fructose를 이용한 정과는 조직도면에서 기호도가 가장 낮았다.

• Journal of Acupuncture Research
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• 제17권4호
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• pp.28-40
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• 2000

Objectives : This study was purposed to investigate the effect of honey bee venom aqua-acupuncture on decreased immune response by its production from Korea, North America and China. Methods : ICR-mouse was exposed with four minute sublethal 60Co- $\gamma$ -ray irradiation onto the body and got a series of each country's 0.1 ml honey bee venom aqua-acupuncture to Choksamni(ST36) every other day for three times. Thereafter the numbers of WBC, delayed type hypersensitivity, hemagglutinin titers, hemolysin titers, quantitation of T-cell and B-cell, lymphocyte transformation, natural killer cell activity, interleukin-2 productivity and interferon productivity were measured. Results : The numbers of WBC, delayed type hypersensitivity, hemagglutinin titers, hemolysin titers, quantitation of T-cell and B-cell and lymphocyte transformation were increased respectively with statistical significance in Korean, North American and Chinese honey bee venom aqua-acupuncture groups as compared with the control group. The natural killer cell activity was increased with statistical significance in Korean honey bee venom aqua-acupuncture group, and Interleukin-2 productivity and interferon productivity were not shown any statistical significance in all experimental groups as compared with the control group. Conclusions : According to the results, honey bee venom aqua-acupuncture has significant effect on decreased immune response, and Korean bee venom can be substituted for North American and Chinese one.

• 한국식품저장유통학회지
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• 제17권2호
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• pp.307-310
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• 2010

화분의 수와 종류에 있어서 차이를 나타내며 K/Na 비율이 3.9-27.9 배로 토종꿀에서 증가한 반면, Fe, Zn, Al은 토종꿀에서 검출되지 않았다. 토종꿀과 양봉꿀은 각각의 구성성분에 있어서 미시적인 차이가 인정되었다. 토종꿀 특이적인 단백질의 전기영동적인 판별과 동시에 본 연구에서 확인한 화분의 종류, K/Na ratio, 및 Fe, Zn, Al의 검출여부 등으로 판별을 확증할 수 있으리라 기대되며 이와 같은 예비적인 특성 비교는 지역의 토종꿀의 고품질화를 위하여 필요하다고 판단된다.

• 한국식품조리과학회지
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• 제21권4호
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• pp.422-432
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• 2005

Shinuncho(Angelica keiskei koidz)sulgi is a kind of steamed rice cake by an earthenware steamer. I made Shinuncho-sulgi samples with different amounts of Angelica keiskei koidz - powder and different types of sugars (sugar or honey). The more Angelica keiskei koidz powder it has the bitter it tastes but the lower sweetness, moistness and chewiness it has. Samples with honey have higher sweetness, moistness and chewiness but lower bitterness and after-swallowing than ones with sugar. Color is Shinsuncho-sulgi with $3\%$ of Angelica keiskei koidz - powder and honey has been judged to have the best quality. Flavor and Overall-acceptability are Shinsuncho-sulgi with $2\%$ of Amge;oca keiskei koidz - powder and honey has been judged to have the best quality. The more Angelica keiskei koidz powder it has the higher hardness but the significantly cohesiveness, springiness, gumminess, and chewiness it has. Samples with honey have higher hardness, springiness, cohesiveness, gumminess and chewiness, but lower adhesiveness, than ones with sugar. The moisture content of Shinsuncho-sulgi is $35.89\~37.08\%$. Samples with honey have higher b-value but lower L-value and a-value than ones with sugar. Based on the results of the study, the best ratio of ingredients is as follow non-glutinous flour 196g, Angelica keiskei koidz powder $2\%$ (4g), honey 35ml, salt 2g, water 20ml and $37.08\%$ of moisture content.

• 한국육종학회지
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• 제42권3호
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• pp.284-287
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• 2010

1999년도에 백색의 스탠다드 'Escimo' 품종을 모본으로 생육이 우수하고 다수성인 스탠다드 'Medeo' 품종을 부본으로 인공교배 하였다. 2000년에 파종을 실시하여 840개체의 실생을 획득하여 이들을 대상으로 2001~2003년까지 3차에 걸쳐 특성검정을 실시한 후 최종 특성검정 단계에서 기호도 조사를 실시한 결과 최종선발된 '원교 D1-54'를 'Honey Lemon'로 명명하였다. 'Honey Lemon'의 화색은 백색으로 RHS 칼라챠트번호 4D이며 화형은 고심형이며 향기는 거의 없었다. 꽃잎수는 17.0개로서 'Tineke'의 69.9개보다 훨씬 적었으며 화폭은 8.0 cm로 'Tineke'보다 약간 작았다. 평방미터당 연간 절화수량은 248.0본으로 'Tineke'보다 2배 이상 많았으며 절화장은 53.0 cm 절화경경은 5.0 mm로 'Tineke' 보다 길이와 굵기는 약하였으나 수량성이 높고 강건한 절화형태를 보였다. 또한 절화수명은 16.9일로 'Tineke'보다 2배 이상 길었다.