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반추가축전용 기후변화대응 비식량자원 거대억새의 생육부위 및 시기에 따른 체내 이용가치 비교 연구
오성진,송완선,김미소,최솔잎,이수록,김은성,김용수,최낙진,Oh, Seong-Jin,Song, Wan-Sun,Kim, Mi-So,Choi, Sol-Ip,Lee, Su-Rok,Kim, Eun-Sung,Kim, Yong-Soo,Choi, Nag-Jin 한국유기농업학회 2013 韓國有機農業學會誌 Vol.21 No.3
거대억새 1호는 한국에서 새로이 개발된 품종이다. 본 연구의 목적은 거대억새 1호의 사료적 가치를 평가하기 위해 in vitro 반추위 발효 시험 및 in situ 건물소화율을 조사하였다. in vitro 발효에 따른 pH는 전반적으로 거대억새 1호 시험구들이 RS에 비해 높은 수치를 보였다. 1y4m에서 다른 시험구에 비해 가장 높은 acetate 생성량을 나타내었다. propionate 및 전체 휘발성 지방산 생성량에서 시험구들간 유의성이 배양 9, 24 및 48시간에서 나타났다. in situ 건물소실율 시험 결과 RS(60.51%) > 1y4m(57.65%) > 2y4m(57.63%) > 2y8m(46.28%)순으로 나타났다. 본 연구의 결과는 이른 예취시기가 거대억새 1호의 영양적 가치를 향상시키는 것을 반영한다. 그러나 거대억새 1호가 반추가축을 위한 양질의 조사료로 이용되기 위해서는 실제 사양시험이 우선되어야 한다. Miscanthus sacchariflorus var. No. 1 has been newly developed in Korea. This study was conducted to assess the feed value of M. sacchariflorus var. No. 1 at different growth and harvesting time. Total 3 different miscanthus - 1y4m (first shoot and harvested at 4 month), 2y4m (second shoot and harvested at 4 month) and 2y8m (second shoot and harvested at 8 month). Two experiments were carried out, In vitro rumen simulated fermentation and In situ dry matter digestibility (DMD). Ruminal pH at in vitro fermentation were higher in M. sacchariflorus var. No. 1 treatments compared to the rice straw (RS). In volatile fatty acid production, 1y4m resulted in higher acetate production than the other M. sacchariflorus var. No. 1 at higher maturity stages. Significant differences among treatments were observed in propionate and total volatile fatty acid (VFA) productions at 9, 24 and 48 h of incubation times. Higher ammonia nitrogen productions were found as increased maturity of M. sacchariflorus var. No. 1. At In situ experiment, high DMD was detected in the order of RS (60.51%) > 1y4m (57.65%) > 2y4m (57.63%) > 2y8m (46.28%). The results from this study indicate that young and early harvested M. sacchariflorus var. No. 1 are able to improve its nutrient values in the ruminant animal.
오성진 ( Sung Jin Oh ) 한국정보디자인학회 2004 정보디자인학연구 Vol.7 No.-
Mobile telecommunication companies are busy introducing new products to secure their market share in the limited market of domestic car owners. In particular, thanks to the development of digital wireless communication technology, many digital, wireless hands-free communication products have been developed recently for use by drivers. Aside from being classified as products to be used while walking or driving, digital, wireless hands-free products can also be classified as infrared transmission type, FM frequency type, radio frequency (RF) type, and blue tooth type, based on the transmission method they employ. The level of risk when using a mobile phone while driving is similar to the level of risk when a persons` blood alcohol concentration is 0.1%. For this reason, using a mobile phone while driving is forbidden by the Road Traffic Act. This law, however, does not cover the case when a driver makes a call without using either of his hands, but by using hands-free products. This study focuses on the development of digital, wireless hands-free communication product, which the author has performed as ajoint research with a mobile telecommunication company. The final results of the study were obtained through market research and product design development processes.
오성진(Sung Jin Oh) 한국일러스아트학회 2004 일러스트레이션학 연구 Vol.15 No.-
Out of the items which can be sold as tourist souvenir, hands free is selected as the subject of this thesis. Before opining the theory, theoretical study has been made on tourist souvenirs. With the recent expansion of demand for cars, demand for hands free is on a growing trend. Its very important to secure safety and reliability and apply some elements which may increase the desire for purchase of hands free. Consequently, packing design jas been directed so that the contents of products may be protected and consumers may transfer high quality image. The packing design of hands free has been presented in an empirical manner so that domestic and foreign tourists may prefer as the concept of market expansion.