• Korean journal of food and cookery science
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• v.27 no.6
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• pp.691-700
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• 2011

This study's objective is to determine the optimum mixing ratio of yam (Dioscorea japonica THUMB) powder and egg for the preparation of pasta. Response surface methodology revealed 10 experimental points, including two replicates for yam powder and egg. Yam pasta formulation was optimized using rheology. Yellowness(p<0.05) and redness displayed a linear model pattern, while lightness was represented by a quadratic model. The texture(p<0.05), including flavor(p<0.05) and overall quality(p<0.05) was measured as a sensory evaluation. In addition, mechanical properties displayed significant values in adhesiveness(p<0.05). These results showed that yam powder affects flavor and appearance, and egg affects adhesiveness and overall quality. The optimum formulations processed by numerical and graphical optimization were determined at 19.50 g of yam powder and 28.07 g of egg.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.901-911
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• 2018

Response surface methodology was used to study the effect of egg albumen (5-15 g), vegetable oil (5-15 g), and corn bran (5-15 g) on sensory and textural (firmness and toughness) quality of chicken nuggets cooked by the oven, steam, and microwave methods. The egg albumen and vegetable oil had a positive linear effect but corn bran had a negative linear effect at p<0.01 on sensory overall acceptability scores of nuggets. Firmness and toughness scores were increased significantly (p<0.01) with the increase in corn bran level in the formulation. The optimum level of egg albumen, vegetable oil, and corn bran were obtained and validated. Cooking methods also affected the sensory and textural quality of nuggets. Steam cooked nuggets had higher values of sensory scores than oven and microwave cooked nuggets. Oven cooked nuggets showed higher values of firmness and toughness than steam and microwave cooked nuggets. Results of this study suggest that emulsion based meat products can be enriched with dietary fiber source like corn bran without compromising the sensory and textural quality of the products.

• Korean Journal of Organic Agriculture
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• v.25 no.4
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• pp.861-873
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• 2017

The present study was conducted to investigate the developmental characteristics of Propylea japonica Thunberg (Coleoptera : Coccinellidae), a predator of aphids under laboratory conditions. The development times of the egg and immature stages of Propylea japonica were investigated at ten constant temperatures(15, 17.5, 20, 22.5, 25, 27.5, 30, 32.5, 35 and $38{\pm}1^{\circ}C$; 14L:10D; $60{\pm}5%$ RH). Development time was longest at $17.5^{\circ}C$. The developmental periods of P. japonica from the time of egg oviposited to adult emergence was 36.9 days at $17.5^{\circ}C$, and it decreased ash temperature increasing. Threshold temperature of development and degree days of the P. japonica from egg to adult were $11.9^{\circ}C$ and 196.0 respectively. The Briere 2 and Lactin 2 modes were best fitted for all development stages. The distribution of completion of each development stage was explain relatively well that 2-parameter, 3-parameter and Logistic model except egg and pupal stage.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.167-172
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• 2009

The principal objective of this study was to determine the optimum manufacturing conditions of egg white with high foaming property for the production of angel food cakes. The egg whites were desugarized and powdered at predetermined pHs and drying temperatures. The physicochemical properties of the produced cakes were measured and sensory evaluations were conducted on a 9-point scale. The volume and textural properties of cakes produced from spray-dried egg whites did not differ from those of the cakes prepared from the control egg whites. The pH of batter and the specific gravity of foam and batter with egg white powder at pH 6.74/66.5$^{\circ}C$ did not differ from those of the control, whereas the one prepared with commercial powder lost the characteristics of cake to a significant degree. The overall acceptance scores of egg white powder of pH 6.74/66.5$^{\circ}C$ and commercial powder were 6.25 and 2.33 as compared to the control (6.42). These results indicate that the egg white powder that was desugarized, pH-adjusted to 6.74, and dried at 66.5$^{\circ}C$ might be utilized to prepare angel food cakes with the desirable physicochemical and sensory attributes.

• Journal of Pharmaceutical Investigation
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• v.23 no.2
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• pp.111-118
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• 1993

The hemolytic characteristics of amphotericin B-containing liposomes have been investigated in vitro. From the hemolysis of human erythrocytes against free and liposomal amphotericin B, the marked reduction in the toxicity of amphotericin B was observed by incorporating the drug in egg PC liposomes. For 45 min, free amphotericin B at $9.6\;{\mu}g/ml$ could completely lyse 2 wt% human erythrocytes. However, liposomal amphotericin B had essentially no lytic effect even in the range over $9.6\;{\mu}g/ml$. In the 66 hr-hemolysis experiment, liposomal amphotericin B showed the slowly hemolysing chracteristics during the experimental period regardless of the concentration of amphotericin B but rapid hemolysis only for 12 hr was observed in the case of free amphotericin B and the degree of hemolysis for 12 hr was maintained after that time. Also the hemolysing ability of liposomal amphotericin B at $4\;{\mu}g/ml$ was lower than that of free amphotericin B at the same concentration for 66 hr. On the other hand, the dependence of hemolysis on amphotericin B contents in egg PC liposomes was significant between 1.64 mole% amphotericin B-containing liposomes and 15.79 or 27.27 mole% amphotericin B-containing liposomes. But no marked difference in hemolysis was observed between 15.79 and 27.27 mole% amphotericin B-containing liposomes. Especially, cholesterol as an excipient in amphotericin B-containing liposomes significantly reduced the hemolysis of human erythrocyte. The degree of hemolysis in 5 mole% amphotericin B-containing liposomes was reduced to approximately 50% of value in the cholesterol-free liposomes by adding 50% cholesterol.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.214-220
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• 2013

The effects of different cations on its composition and flavor characteristics of pidan white and yolk produced with duck egg in comparison to its fresh egg were investigated. Mineral content such as calcium, magnesium, sodium and potassium were significantly increased in pidan yolk irrespective of its cations in pickle solution in comparison to the fresh yolk (P<0.05). It confirmed the migration of minerals from the pickling solution to the egg. However, calcium and magnesium was found lower in 0.2% $PbO_2$ treated pidan. Less pidan flavor compounds were generated in pidan white produced with the aid of 0.2% $PbO_2$. It confirmed that binding of lead prevent the maillard reaction in the pidan treated with $PbO_2$. Benzaldehyde, ketones, alcohol and acid found in the pidan white treated with 0.2% $ZnCl_2$ reveals that volatiles are generated most likely from maillard reaction. However, pidan yolk of both 0.2% $PbO_2$ and 0.2% $ZnCl_2$ showed higher generation of volatiles more likely from yolk lipids. Butanal, pentanal, hexanal, and heptanal are of those aldehydes found in 0.2% $ZnCl_2$ treated pidan yolk whereas hexanal is the only aldehyde detected in 0.2% $PbO_2$ treated pidan yolk. Thus, cations in the pickling solution affect the flavor characteristics of pidan white and yolk.

• Korean journal of applied entomology
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• v.36 no.1
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• pp.67-72
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• 1997

To study the ecological characteristics of the mulberry longicorn beetle, Apriona germari Hope, Mulberry branches with egg-laid scar were regionally collected from ten mulberry fields during the hibernation. It showed that its distribution was highest in Kyunggi province with 3.05% and lowest in Kyungnam province with 0.28%. The number of the egg-laid scar per branch was single with 87.7% of high frequency and its average size was 2.38 L$\times$1.45 W$\times$0.34D cm. The average diameter of scarred branch was 1.7 cm, ranging from 1.3 to 1.9 cm. the shape of egg was long elliptical with width of $2.32\pm$0.33 mm and with length of $6.606.60\pm$0.55 mm. the weight of egg was $16.6\pm$2.94 mg and the color of the just-oviposited egg was milky white, changing into thick brown with time. The weight and length of the just-hatched larva was $16.6\pm$2.4 mg and $6.36\pm$0.66 mm. respectively. Most of the larvae moved downward inside the branch, showing that 94.2% of larvae for outdoor rearing and 87.9% of larvae for indoor rearing moved downward in the branch. As a result, it was found that it hibernated at egg stage with a higher rate than at larval stage by two or three folds in Kyunggi and Kyungbuk province and contrarily at larval stage with higher rate than at egg stage in Chunbuk, Chunnam and Kyungnam provinces. The survival rate for the egg after hibernation was significantly low with 6.6% and contrarily for the larva after hibernation remarkably high with 91.2%. Although the survival rate of the egg in this survey was relatively low, the result indicated that there were two types of hibernation of A. germari in Korea; egg and larval stage.

• Korean Journal of Poultry Science
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• v.33 no.4
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• pp.309-316
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• 2006

This study was conducted to investigate the effects of dietary natural mineral liquid complex on egg production and characteristics in laying hens. A total of two hundreds fifty two, 63-weeks-old, Hy-line brown commercial layers were used for 6 weeks. Seven dietary treatments included CON (Control), C1-M0.25 (CON diet+1% chitosan+0.25% natural mineral complex), C1-M0.5 (CON diet+1% chitosan+0.50% natural mineral complex), C2-M0.25 (CON diet+2% chitosan+0.25% natural mineral complex), C2-M0.50 (CON diet+2% chitosan+0.50% natural mineral complex), C3-M0.25 (CON diet+ 3% chitosan+0.25% natural mineral complex) and C3-M0.50 (CON diet+3% chitosan+0.50% natural mineral complex). For overall period, egg production, egg shall breaking strength, haugh unit, K and Fe concentrations of blood and Fe concentration of yolk were improved in additive natural mineral treatments compared to control treatment(P<0.05). K and Fe concentrations of blood and Fe concentration of yolk were increased in added 0.5% mineral treatment compared to added 0.25% mineral treatment(P<0.05). Additive 3% chitosan + 0.5% mineral treatments were improved on egg Production and egg shall breaking strength in laying hens(P<0.05). In conclusion, chitosan and natural mineral complex supplementation in lay hens diet improved egg oduction, egg all strength and mineral concentrations of blood and yolk.

• The Korean Journal of Malacology
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• v.32 no.2
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• pp.133-139
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• 2016

The incubation time required for hatching of O. ocellatus were investigated through the processes of egg and embryonic developments by the dissecting microscopic and visual observations. And differences in ecological characteristics of the plankton mode of life or the benthic mode of life according to total numbers of the suckers on each short arm of the hatched juvenile larvae of O. ocellatus were studied by comparisons with other octopodidae species. Compared with the recent a few results reported by other researchers associated with the incubation time required for hatching by female adult mother of O. minor (73-90 days after spawning at $20.9-21.5^{\circ}C$ ranges), in this study, the incubation time required for hatching by female adult mother of O. ocellatus was 56-57 days after spawning at $11.0-20.4^{\circ}C$. Therefore, the incubation time required for hatching by female adult mother varied with Octopodidae species. In this studies, each ovarian egg laid by a female was connected to an egg string attaching to the surface of the wall or bottom of vacunt shell of Rapana venosa. Egg and embryonic developments of this species were studied in the indoor aquaria, in the specific gravity ranging 1.024-1.025. the hatched juvenile of O. ocellatus is 10.3 mm in the mean total length and 4.5 mm in mantle length, and each of its short arms has 18-20 suckers. The just hatched juvenile larvae of O. ocellatus enter the benthic mode of life (benthic larval stage) after hatching. In particular, regarding differences in ecological characteristics of the mode of life according to total numbers of the suckers, O. vulgaris may not need to have many suckers because they enter the planktonic mode of life after hatching, however O. ocellatus may need to have many suckers, because they should adapt to the benthic mode of life. And also the just hatched juvenile larvae of O. minor (bearing many suckers more than O. ocellatus) enter the benthic mode of life (benthic larval stage) after hatching. Therefore, the total number of the suckers on each short arm of the hatched juvenile larvae can be used for determining whether an octopus species has planktonic larval stages or benthic larval stage (benthic mode of life). In particular, The intracohort cannibalism phenomena appeared at the hatched juvenile larval stage because the larval stage of O. ocellatus and O. minor enter into the benthic larval stage in the early stage, unlike entering into the plaktonic larval stage in other Octopus species such as O. vulgaris: at this time, the early hatched larvae fed the late hatched larvae (they are the same species and almost same ages). Therefore, the intracohort cannibalism pheneomena occur in the just hatched juvenile stage of only O. ocellatus and O. minor.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.18 no.2
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• pp.104-109
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• 2013

The spawning characteristics of Hexagrammos agrammus and Hexagrammos otakii was directly observed in coastal regions of the Yellow Sea and South Sea during the spawning seasons using scuba diving. The territorial male H. agrammus showed different body size, nuptial coloration and nest location compared to those of H. otakii, even though both species caring egg masses were found at the almost same depths. In the West sea, a relatively small guardian H. agrammus male protects 1-2 egg masses laid on a clump of red algae within his territory. The territorial males in red nuptial coloration and their egg masses were well camouflaged in their surroundings. Contrary to H. agammus, a guardian H. otakii male in yellowish nuptial coloration protects 4-8 egg masses in a nest. In addition, their nests were located on the relatively open environments such as discarded fishing nets, rock crevices and a clump of algae. The results of present study shows that even though both of two species belonged to Hexagrammidae, they have different strategies for spawning and protecting their egg masses.