• 한국식품조리과학회지
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• 제15권4호
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• pp.377-381
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• 1999

This study was designed to observe the effect of the amount of egg and the specific gravity on the quality of sponge cake. There was a little difference of the moisture content by the specific gravity when the amount of egg was same. However, as the amount of egg was increased at the same specific gravity, the moisture content and baking loss was significantly increased(p<0.05). At 100% of egg amount, the largest specific loaf volume was gained at 0.55 of specific gravity, in the same way 150% at 0.45, 200% at 0.35, 250% at 0.45, The hardness of sponge cake was increased as the specific gravity was increased at the same amount of egg(p<0.05). The specific gravity which the lowest hardness was gained was 0.55 with 100% of the amount of egg, in th same way 0.45 with 150%, 0.35 with 200%. As the period of storage was longer, the increase of hardness was increased as the specific gravity went up at the same amount of egg(p<0.05). Therefore, in the case of sugar content 166%, the specific gravity with maximum specific loaf volume and minimum hardness was gained 0.55 at the amount of egg 100%, 0.45 at 150%, 0.35 at 200% and 0.35 at 250%.

• 대한가정학회지
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• 제18권1호
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• pp.25-33
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• 1980

Effect of various batter ingredients o acid value, peroxide value, darkening of oil, and changes in volume after frying at 180- $190^{\circ}C$ for 3 times were determined. Organoleptic evaluation was also performed on the fried products. Fried product wit egg yolk raised the acid value, absorbed volume and darkening of frying oil than the control but the peroxide value was the lowest. on the contrary, fried product without egg lowered the acid value, absorbed volume and darkening of frying oil than the control but the peroxide value was high, and the sensory evaluation scores were generally higher in fried product without egg than in the product with egg yolk. In genera, fired products with potato, or potato plus ascorbic acid or carrot lowered the acid value, peroxide value, absorbed volume, and the darkening of frying oil. fried potato 0products were also favorable to the taste panel.

• 대한한의진단학회지
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• 제13권1호
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• pp.10-18
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• 2009

Objectives : To review to determine difference in the effect of age, gender, location of electrode, test meal and period of recording that influence Electrogastrography (EGG) parameters and to study its oriental medical application. Methods : We investigate the research results through internet search engines, Pub Med, Karger, Mary Ann Libert and Pro Quest. Results : Age and gender influence postprandial Dominant Frequency Instability Coefficient (DFIC). Body mass index (BMI) influence fasting and postprandial EGG parameters. Menstrual cycle phase influence fasting Dominant Frequency (DF). Test meal volume and composition influence postprandial EGG parameters. But reduced-calorie test meal have no effect on EGG parameters. Conclusions : Because the amplitude of surface-recorded SW(slow wave) is very weak, EGG is influenced by many factors. Age, gender, BMI, menstrual cycle phase, test meal volume and test meal composition influence EGG parameters. but reduced-calorie test meal have no effect on EGG parameters.

• 한국식생활문화학회지
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• 제33권6호
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• pp.580-587
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• 2018

The baking properties of rice bread with polydextrose (3, 6, and 9%), enzymes (0.006, 0.009, and 0.018%) and egg (1.32 and 2.64%) were investigated. The specific gravity and color (L, a, b) of the dough, as well as the appearance, color (L, a, b) and texture of the rice bread were analyzed. The springiness, chewiness, gumminess (p<0.01) and hardness (p<0.001) of the rice bread tended to increase as the amount of added polydextrose increased. Replacement of rice flour with hemicellulase, glucose oxidase and fungal amylase are effective for producing rice bread. Replacement of rice flour with 0.009% glucose oxidase and 0.006% fungal amylase had a significant effect on increasing the volume and decreasing the hardness of the rice bread (p<0.001). Replacement of rice flour with 1.32% egg white also had a significant effect on increasing the volume and decreasing the hardness of the rice bread (p<0.001). These results suggest that replacement of rice flour with 0.009% glucose oxidase and 0.006% fungal amylase, and 1.32% egg white are effective for producing rice bread with good volume and hardness.

• 한국양식학회지
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• 제13권1호
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• pp.13-19
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• 2000

A genetic analysis of reproductive characters of masu salmon at three year classes was described. the reproductive performance of masu salmon spawning at 2 years of age was analyzed using data number fertility hatchability and growth traits to the juvenile stage. The phenotypic correlations among the traits were also estimated. it was determined that egg volume was the principle deter-minant of egg number and that the relationship of number to size was negative. It is recommended that selection for egg size be included in all selection programs and egg number be ignored in any welection program designed to increase body size. Phenotypic correlations between body size of parents and egg traits as well as between body size of offspring and egg traits were not significantly positive or negative magnitude at three year classes.

• Fisheries and Aquatic Sciences
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• 제13권4호
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• pp.308-314
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• 2010

Larvae of Palaemon serrifer were reared in the laboratory under three different temperature regimes ($15^{\circ}C$, $20^{\circ}C$, $25^{\circ}C$) to study the effects of rearing temperature on larval survival and growth, as well as other traits such as embryo volume, number of embryos (fecundity), incubation period, development. Mode and development period. Growth pattern was analyzed by measuring the molt increment and intermolt period. The intermolt period consistently increased with size and instar number and was shortest at $25^{\circ}C$. However, molt increments generally decreased with instar number. Number of embryos varied from 552 to 1355. The relationship between the number of embryos and carapace length was expressed by the equation (fecundity) y=2.7744x+0.208 ($R^2$=0.7961). Egg volume was a primary factor affecting other life-history traits. Egg volume was $0.078\;m^3$, which is relatively small thus embryos exhibited a relatively short incubation period and a comparatively short development period, and the nutritional mode was planktotrophic. Brood production was followed by a fast parturitional pattern. Most ovigerous females had mature ovaries when the parturial molt occurred soon after eclosion.

• Ocean Science Journal
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• 제43권3호
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• pp.127-133
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• 2008

Reproductive patterns of an epifaunal amphipod, Pontogeneia rostrata, were studied on Dolsando sandy shore in Korea. The life history pattern was iteroparous, with recruitment mainly occurring from winter to spring. The sex ratio was malebiased, especially during breeding periods. The mean body length of females was significantly larger than that of males. Brood size and egg volume were positively related to the body length of ovigerous females. There was no significant difference in brood size between successive breeding periods, but egg volumes were significantly higher in early winter (December) than in late spring breeding (May and June), increasing the probability of survival to hatching. These traits contribute to more reproductive potential in early winter than in late spring breeding. The mean brood size of epifaunal P. rostrata was larger but the mean egg volume smaller than that of infaunal amphipods in this sampling area. We suggest that reproductive effort for epifaunal species may be proportionally greater than for infaunal species in risky environments.

• International Journal of Industrial Entomology and Biomaterials
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• 제23권2호
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• pp.207-213
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• 2011

The diapause of $Telegryllus$ $emma$, the Emma field cricket, was investigated to study the ecological characteristics of the species. Changes in the volume, oxygen consumption, and water content of T. emma eggs were followed from oviposition. An increase in volume, oxygen consumption and water uptake occurred from 7 to 8 days following oviposition. The oxygen consumption of the eggs increased slowly for 7 days following oviposition, but then decreased until 15 days following oviposition. These results showed that a physiological change at diapause initiation affected the volume, water content, and oxygen consumption of the $T.$ $emma$ eggs. An experimental investigation of egg hatching showed that the eggs could be stocked at $10^{\circ}C$ for 40 days with a 14 day pre-period after laying and yield, 62.1% hatchability under these conditions. Maintaining the temperature at approximately $10^{\circ}C$ was favorable for hatching. Another experiment on egg hatching showed that the storage of eggs at $10^{\circ}C$ from 40 to 180 days would ensure satisfactory, hatching capacity.

• 농업과학연구
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• 제49권4호
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• pp.909-921
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• 2022

Eggs are considered an excellent complete food because they contain many major energy sources, including protein. Eggs are one of the most widely consumed foods worldwide, and egg consumption is steadily increasing. Eggs are generally classified according to their quality and weight. Various characteristics of eggs must be considered for the design and effective utilization of equipment used for the transport, processing, packaging, and storage of eggs. In this study, egg surface area, volume, density, etc. were measured according to the grade of the egg. The values of several geometrical properties that were measured tended to increase with increasing egg grade. The smallest grade eggs had the lowest shell thickness and density. The electrical conductivity of the eggshell and its contents was measured with a self-made electrode and equipment. The egg shell showed properties similar to insulators, and as the thickness increased, the electrical conductivity tended to increase. The electrical conductivity of the egg yolk showed almost constant values under all conditions. The electrical conductivity of the egg white and mixture was particularly low at 0.1 kHz. Fouling and electrode corrosion occurred in a low frequency region due to the egg white. In this study, various geometric and electrical characteristics of eggs were measured, and based on this, factors that could serve as new indicators for egg processed production were analyzed and investigated.

• 한국식품조리과학회지
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• 제20권4호
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• pp.387-395
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• 2004

The effect of commercial Doenjangs (Korean soybean pastes) on sponge cake making was studied. When Doenjang was added to e99 foams at levels of 5, 10, 15 and 20%, there were no big differences in viscosity or stability of egg foams up to 15%, and thus in cake volume index, compared to those of control (without Doenjang). In the results of preference rank test, cake with 10% Doenjang was preferred to the other cakes. Therefore, it was decided that the addition of 10% Doenjang was suitable for sponge cake making. When seven commercial Doenjang products were used at 10%, there were differences in physical and sensory properties. The decreased viscosity of egg foams reduced their stability and so decreased the quality of the sponge cakes with low volume index and low texture scores. The use of Doenjangs improved the flavor of sponge cake and so countervailed the undesirable egg flavor. Especially, “C” Doenjang product, which increased the viscosity and stability of egg foams, produced good foaming ability and the highest physical and sensory quality, thus the higher overall acceptable scores than the control. It was probably due to its high amount of protein hydrolysate above 10-KDa. Consequently, the suitable amount of Doenjang was fixed at 10% and “C” Doenjang product was chosen as the best among the commercial products for sponge cake making.