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서양종꿀벌(Apis mellifera L.) 소비매수별 시설딸기(설향) 화분매개활동 비교
이상범 ( Sang Beom Lee ),윤형주 ( Hyung Joo Yoon ),강석우 ( Seok Woo Kang ),권재석 ( Jae Seok Kwon ),박기관 ( Ki Kwan Park ) 한국잠사학회 2014 한국잠사곤충학회지 Vol.52 No.2
This study was examined the pollinating activity and the economical effect according to numbers released of Apis mellifera in the 825 m2 strawberry (Seolhyang var.) vinyl-houses. The time-zone of pollinating activity relative to numbers of honeycomb released at the strawberry (Seolhyang var.) vinyl-houses was together from 9A.M. to 4P.M., and the peak time of pollinating activity was 11A.M.. The effects on pollinating activity relative to the honeycomb numbers in the honeybee hive released at the strawberry houses were ordered 5 honeycombs (11,000 heads), 4 honeycombs (8,800 heads) and 3 honeycombs (6,600 heads). The rate of workers lost in A. mellifera hives with 5 honeybee combs and 4 honeycombs during the strawberry cultivating period were lower than that of 3 honeycombs. The rates of fruit set by pollinating activity relative to the honeycomb numbers in the honeybee hive released at the strawberry vinylhouses were same level with over 98%. The fruit qualities; No. of seeds, sugar content and rate of normal fruit set were same level, but fruit weights were ordered 5 honeycombs in 37.2 g, 4 honeycombs in 35.6 g and 3 honeycombs in 32.6 g. The marketing incomes of 4 honeycombs and 5 honeycombs were 9% to 13% higher than that of 3 honeycombs, respectively. Therefore, when the strawberry (Seolhyang var.) was planted at 825 m2 of a vinyl-houses, it was surveyed that the most suitable numbers of honeycomb were over 4 honeycombs (8,800 heads).
생선 곰탕의 추출소재로서 Fish Frame의 식품학적 특성
한병욱(Byung Wook Han),지승길(Seong-Gil Ji),권재석(Jae-Seok Kwon),구재근(Jae-Geun Goo),강경태(Kyung Tae Kang),지성준(Seong Joon Jee),박신호(Shin Ho Park),허민수(Min Soo Heu),김진수(Jin-Soo Kim) 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.11
수산물 가공 중 부산물로 다량 발생하고 있는 7종의 fish frame(연어 frame, 삼치 frame, 붕장어 frame, 가다랑어 frame, 황다랑어 frame, 참다랑어 frame 및 붉은메기 frame)의 생선 곰탕의 추출 소재로서 가능성을 검토하였다. 휘발성 염기질소와 중금속 함량의 분석 결과 참다랑어 frame과 연어 frame은 식품가공소재로 안전한 범위이었다. Fish frame 추출물의 수분을 제외한 주성분은 조단백질이었다. 7종 fish frame 추출물의 엑스분 질소와 비린내 및 맛에 대한 관능검사 결과 생선 곰탕의 제조를 위한 엑스분 추출소재로는 연어 frame이 가장 적절하였다. 연어 frame 추출물의 인 및 칼슘 함량은 18.0 ㎎/100 ㎖ 및 33.1 ㎎/100 ㎖이었다. The food components of fish (skipjack tuna, yellowfin tuna, bluefin tuna, conger eel, salmon, Spanish mackerel, armored weasel-fish) frames and their hot-water extracts were investigated to explore their possibilities as resources for fish Gomtang. According to the results of volatile basic nitrogen and heavy metal, bluefin tuna and salmon frames were below the safety limits suggested by Codex Code. Thus, bluefin tuna and salmon frames appeared to be safe as basic ingredients for fish Gomtang. The major components of all hot-water extracts from fish frames were nitrogenous component. According to the results of extractive nitrogen and sensory evaluations of hot-water extracts from fish frames, the salmon frame was a good raw material as a basic ingredient of fish Gomtang. The calcium and phosphorus contents of hot-water extracts from salmon frame were 18.0 ㎎/100 ㎖ and 33.1 ㎎/100 ㎖, respectively.