• Proceedings of the IEEK Conference
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• 2009.05a
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• pp.293-295
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• 2009

In an Intelligent Transport System(ITS), data dissemination based on inter-vehicle communication is effective for acquiring real-time traffic-jam information. In this paper, we propose a novel method for traffic jam information dissemination in vehicular ad-hoc networks. In our proposed method, vehicles already trapped in a Traffic-Jam elect leaders according to their locations from upstream and downstream respectively. Then each leader generates traffic data which contains their position, velocity and leader counter respectively, and disseminate the information. {{br}}The implementation of our proposed method is evaluated by means of simulation, and we also present simulation result

• Culinary science and hospitality research
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• v.20 no.2
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• pp.79-88
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• 2014

This study investigated the quality characteristics of apple jam added with ginger. The apple jam was prepared with apples, sugar, lemon juice and various amounts (0, 2, 4, 6, 8%) of ginger. Increasing the amount of ginger decreased moisture contents and sugar content of the jam, whereas the pH gradually increased. In addition, with increased amount of ginger, the lightness(L) and yellowness(b) significantly decreased, while redness(a) gradually decreased. There wasn't any significant difference in the samples with up to 4% ginger(p<0.05). In the texture profile analysis, hardness and adhesiveness increased significantly with increased amount of ginger. When more amount of ginger was added, cohesiveness increased with no significant difference based on the amount of ginger. With increased amount of ginger, springiness and chewiness gradually increased. The results of the sensory evaluation show that the apple jam added with 4% ginger got the highest overall-acceptability scores. In conclusion, it is possible to enhance the quality and acceptability of apple jam by adding 4% ginger.

• International Journal of Industrial Entomology and Biomaterials
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• v.47 no.1
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• pp.44-50
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• 2023

The Daehwangjam has excellent marketability and quality. However, precise silkworm breeding data on the recent high-temperature environment is not enough collected, and it is necessary to check whether stable Daewhangjam silkworm egg production was possible in poor environments. In this study, the timing of metamorphosis of the Daewhangjam parents Jam323 and Jam324 silkworms, in an optimal condition and a general condition similar to breeding grounds, was investigated to confirm that appropriate mating was achieved. Surprisingly, a number of female moths were discarded due to the metamorphosis of Jam324 female moths much earlier than Jam323 male moths in either an optimal or a general condition. To improve this, during the Jam324 female pupation period, the mild low-temperature of 15℃ was treated for the pupation period to delay the metamorphosis into female moths. Depending on the treatment period, the metamorphosis of the female pupa was delayed by more than 4 days, allowing normal mating with the Jam323 male moth. The eye pigments in a pupa also slowly accumulated in these treatments. In order to discover the side effects of low-temperature treatments, the voltinism of the Daewhangjam eggs was investigated, but most of them remained univoltine. Taken together, the low-temperature treatment during the female pupation period made it possible to use Jam324 female moths that were should be discarded, which means that stable and efficient management of Daewhangjam egg production is possible.

• Journal of Sericultural and Entomological Science
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• v.37 no.2
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• pp.114-120
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• 1995

The effect of juvenile hormone analogue(JHA, Manina) on larval feeding duration, pupation ratio, cocoon weight, and cocoon shell weight in the present commercial parent and hybrid silkworm stocks were investigated. Topical applications of JHA on parent silkworm stocks were to prolong larval duration, but results of response on those stocks were not consistent. Especially the JHA on Jam 121, Jam 123 and Jam 138 did not play a role in larval duration, whereas that on Jam 114 was most effective in prolongation more than two days, compared with the controls. subsequent prolongation of feeding duration resulted in increase of cocoon weight and cocoon shell weight of most parent silkworm stocks, while Jam 114 showed decrease in cocoon weight and cocoon shell weight in spite of prolonged feeding duration of two days. Unlike the parent silkworm stocks, durations of feeding period in all hybrid silkworm stocks were prolonged about one day. Treatments of JHA on the hybrid stocks gave rise to increase of cocoon weight and cocoon shell weight, and especially were most effective in Sasung-jam, Eunbaek-jam and Samgwang-jam. Although treatments of JHA seemed to have no harmful effect on physiology of parent silkworm stocks as well as that of hybrid stocks, the JHA retarded pupation ratio of some parent silkworm stocks such as Jam 122, 131, 135 and 138 by about 10%.

• Journal of Sericultural and Entomological Science
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• v.21 no.1
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• pp.46-49
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• 1979

These experiments were made in order to compare the productivity of various varieties of F$_1$silkworm eggs imported from foreign sericultural countries with the productivity of some F$_1$silkworm eggs varieties produced by Turkey. The results are summarized as follows: 1. In the durations of whole instar, it lasted 30∼38 days under natural rearing conditions but Jam 107${\times}$Jam 105 about 30 days. 2. Cocoon yield per case of silkworm eggs was shown significantly among the varieties. Thaiei ${\times}$ Choan was the highest yield of cocoon, followed by Isonzo, Piave, M-198, M${\times}$N, S${\times}$P, J${\times}$C and Jam 107${\times}$Jam 108 in that order. 3. In the percentage of cocoon shell, M-197 was the highest and other varieties were almost on the same level of cocoon shell, but Jam 107${\times}$ Jam 108 was the lowest percentage. 4. In the weight of a cocoon, Choan${\times}$Thaiei was the heaviest, followed by S${\times}$P, C${\times}$J, M${\times}$N, M-197, Piave, Livenzo and Jam 107${\times}$Jam 108 in that order. 5. In the raw silk percentage of fresh cocoon, Choan${\times}$Thaiei, 3 Italian varieties and Turkish M${\times}$N. C${\times}$J belonged to the first group of better raw silk percentage, followed Polish M-197 and Jam 107${\times}$1am 108 in that order.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.234-242
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• 2009

This study was performed to find the optimum ratio of ingredients for the manufacture of kiwifruit jam. The experiment was designed according to the D-optimal design of RSM (response surface methodology), which included 18 experimental points with 4 replicates for three independent variables (sugar $35{\sim}60%$, pectin $0.1{\sim}1.0.%$, kiwifruit paste $0.37{\sim}0.90%$). The compositional and functional properties of the prepared products were measured, and these values were applied to mathematical models. A canonical form and trace plot showed the influence of each variable on the quality attributes of the final product mixture. By use of the F-test, viscosity, color values (L, a, b), and sensory characteristics (color) were expressed by a linear model, while the L color value and select sensory characteristics (smell, taste, overall acceptance) were also expressed by a quadratic model. The optimum formulations by the numerical and graphical methods, were similar, and with the numerical method it presented as: sugar, pectin, and barley sproutling powder at 49.7%, 0.5%, and 0.6%, respectively. The above results demonstrate the feasibility of preparing kiwifruit jam added with barley sproutling powder, and therefore, the commercialization of a kiwifruit jam marketed as a functional food is deemed possible.

• International Journal of Industrial Entomology and Biomaterials
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• v.6 no.1
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• pp.57-61
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• 2003

A new silkworm variety, Chugangjam, with a sex-limited larval marking and high silk yielding for summer-autumn rearing season is $F_1$ hybrid between Jam 147, a Japanese race bred from P8503/8453, and Jam 148, a Chinese race from M8306/Jam 130. Jam 147, Japanese parent of the Chugangjam showed a high GCA (general combining ability) in pupation percentage and Jam 148, Chinese parent, showed a high GCA in pupation percentage and single cocoon weight. In the local adaptability test performed at 8 local areas in autumn of 2001, Chugangjam was 5% higher in cocoon yield and 8% in raw silk productivity in the 10,000 of the 3rd molted larvae, respectively, than the check variety Daesungjam.

• Journal of the Korean Applied Science and Technology
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• v.30 no.3
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• pp.504-517
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• 2013

The purpose of this study was to process extraction and separation for polyglucose porpyran from pophyra yezoensis as high yield. The acidic porphyran solution was extracted with 0.1~1N of ${\alpha},{\beta}$-dichloromaleic acid or ${\alpha}$-chloromaleic acid of 2% solution as organic acid instead of inorganic acid at $60^{\circ}C$ and then porphyran was collection of high yield to acidic solution and it was neutralization treated with 0.1N of $d-Ca(OH)_2$ solution and the mixture was conversion to porphyran salt form and treated with a shell powder of ouster and then added of ethanol as precipitator. It recovery porphyran contained of violet purple laver coloring matter was obtained as a crystalline and used for the next step without future purification to prepare of porphyran laver jam. so, The resulting porphyran and porphyran jam was characterized by it component and physical properties.

• Food Science of Animal Resources
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• v.30 no.4
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• pp.649-654
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• 2010

In order to develop new functional yogurts using mulberries and mulberry leaves, which were cultivated in Hwasun-gun, Jeonnam Province, Korea, the nutritional compositions, fermentation conditions, sensory properties, and storage stabilities of the yogurts were analyzed. The mulberry powder yogurt contained 87.96% moisture, 3.21% carbohydrate, 4.52% protein, 3.63% lipid, and 0.68% ash, and the mulberry leaf yogurt contained 86.36% moisture, 4.13% carbohydrate, 4.87% protein, 3.79% lipid, and 0.85% ash. A yogurt base was fermented for 13 h with 0.01% ABT-5 starter inoculum at $40^{\circ}C$. To prepare the mulberry jam and mulberry leaf yogurts, a variety of mulberry jam and mulberry leaf samples were added to the yogurt base. The sensory evaluation results of the yogurts containing the mulberry jam and mulberry leaves indicated that a product made with 15% mulberry jam was more strongly preferred than other samples. When the mulberry jam and mulberry leaf yogurts were stored at $4^{\circ}C$ for 15 d, there were no significant changes in pH, titratable acidity, or viable cell numbers of lactic acid bacteria and Bifidobacterium bifidum.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.2
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• pp.123-130
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• 2004

The physicochemical and sensory qualities of pumpkin jams replaced sucrose with sugar alcohols were investigated during storage at 2$0^{\circ}C$. Pumpkin jam was prepared with steamed ground pumpkin, mixed with sucrose only(50%), sorbitol (sucrose 30%＋sorbitol 20%) or maltitol (sucrose 30%＋maltitol 20%). Final sweetness of each pumpkin jam was 64$^{\circ}$ Brix. During 60 days of storage there were no differences in acidity and pH among treatments. Reducing sugar content was higher in sucrose, compared to maltitol or sorbitol. During storage, Hunter L, a and b values increased; L and b values were the highest in maltitol and a value were the highest in sucrose compared to the other sugars. Adhesiveness and hardness of textural properties were the highest in sugar and the lowest in maltitol. Sensory evaluation results showed that the mean scores of color, clarity, flavor and overall acceptability were the highest in maltitol, compared to sucrose or sorbitol. Physicochemical and sensory characteristics of pumpkin jams during storage in a PCA plot comprised of first principal component (58.79%) and second principal component (20.94%).