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The “NCYU Newly-Bred Soybean – Golden Dew” naming ceremony was co-hosted NCYU President Chiou Yi-Yuan(among),Huang Mei-Hua(right) and Liu Qi-Dong

NCYU 95th Anniversary Presentation of Research and Development Results

　　The upcoming Nov. 1st is the 95th anniversary of National Chiayi University. To celebrate the day, an anniversary press conference took place at the 1st floor of the Veterinary Medicine Building on the Sinmin campus on Oct. 29th at 10:00 a.m. The press conference was hosted by NCYU President Chiou Yi-Yuan. The “NCYU Newly-Bred Soybean – Golden Dew” naming ceremony was co-hosted by President Chiou and Huang Mei-Hua, deputy director general of Agriculture and Food Agency, Council of Agriculture, Executive Yuan. The results of research and development of NCYU this year include “NCYU Newly-Bred Soybean ‘Golden Dew’ and R&D Product Release,” “fuel-efficient hydrogen vehicle,” “energy-saving air-conditioned chair,” “NCYU Alishan Oolong Wine,” etc. A car-giving ceremony was also organized to announce that the Alumni Association of the Department of Veterinary Medicine of National Chiayi University and the people with a concern for education donated a mobile clinic car to the Yunlin-Chiayi-Tainan Animal Disease Diagnostic Center.

　　Liu Qi-Dong, associate professor of the Department of Agronomy, NCYU, indicated that the university has collected and conserved the high isoflavone and non-genetically modified soybeans and native qualified fragrant glutinous upland rice species in its earlier days. “Golden Dew” soybean and “Toothsome” fragrant glutinous upland rice have been bred from them after numerous years’ purification and screening. The 1.2-acre experimental farm on the Sinmin campus and the 0.5-acre farm on the Lantan campus carry out rotation cultivation of “Golden Dew” soybean and “Toothsome” fragrant glutinous upland rice respectively. A natural farming method is employed in managing both farms, and the crops feature a yellow and smooth coat, crude protein, crude fat, crude fiber, and total phenolics. They have the highest content of isoflavone and other ingredients after hydrolysis among all the analyzed lines of species, with the former almost doubling the latter.

　　Wu She-Ching, chairman of the Department of Food Science, NCYU, mentioned that the soy sauce products produced by NCYU have always been one of the healthiest and best-loved edible oils for the public. This year they developed “NCYU Alishan Thin White Soy Sauce,” which boasts zero caramel, chemically decomposed amino acids, preservatives and artificial sweeteners. It is made of natural non-genetically modified soybeans, which are naturally brewed and fermented with 180-day sun exposure, and the bean wheat has undergone salt-reduction. The new product is scheduled for release at the staff consumers’ cooperative stores of NCYU during the anniversary celebration.

　　According to Lu Ying-Zhen, assistant professor of the Department of Food Science, NCYU, this year they add aromatic rice to the vegetarian soybean yogurt to offer a richer taste. The aromatic rice soybean yogurt is also made into ice cream to give the customers more alternatives to choose from. Without cholesterol and lactose, the yogurt is a great choice for people who are vegetarian, allergic to milk protein, or intolerant to lactose. They are due to be unveiled at the staff consumers’ cooperative stores of NCYU towards the end of this year.

　　Yang Huai-Wen, assistant professor of NCYU Department of Food Science, said the newly developed “NCYU Toothsome ‘Golden Dew’ Soybean” adopts high isoflavone and non-genetically modified soybeans, which are mixed with fragrant glutinous rice in ideal proportions. This product will also be on sale at the staff consumers’ cooperative stores of NCYU during the anniversary celebration.

　　Yang stressed that the preserved bean curd they developed is made of non-genetically modified soybeans, and using a traditional process and a more difficult technique called “desalination.” By offering a sound growing environment for Mucor, a genus of mold that helps enhance its flavor, the ultimate product has a taste different from those of the Taiwanese-style preserved bean curd products common on the market. With a more delicate texture, it is definitely worth your try.

　　The “energy-saving air-conditioned chair,” designed by Chang Tong-Bou, associate professor of the Department of Mechanical and Energy Engineering, NCYU, aims to achieve the highest efficiency of the air conditioning in a car by reducing energy consumption by 80%, compared with the conventional full car air conditioning system. The seat and air-conditioning device boast simple structures and are easy to install, thus applicable to any scooter, lightweight electric vehicles or construction machinery and other vehicles.

　　Prof. Chen Rong-Hong from the Department of Mechanical and Energy Engineering, NCYU, designed his energy vehicle based on his research on the energy vehicles that have joined the competition in the past. In terms of system structure and material selection, the body of the vehicle is made of seven series aluminum alloy, and the resulting light weight and sufficient strength make it capable to withstand the external forces. The innovative “fuel-efficient hydrogen vehicle” delivers an unprecedented style and is characterized by changing the fuel cell power supply circuit to achieve better conversion efficiency.

　　According to Lin Yun-Wei, chairman of the Department of Biochemical Science and Technology, NCYU, the newfangled “NCYU Alishan Oolong Wine” is made from carefully selected fresh Alishan Oolong tea leaves. After long fermentation under anaerobic conditions, the tea leaves abound in γ-amino butyric acid bio-active ingredients. The wine is also made with Taikeng No.9 and corn. The concluding distillation is preceded by fermentation, which is accomplished with the addition of carefully selected Saccharomyces cerevisiae. The product, boasting low content of wine fusel, and zero chemical additives such as flavors and spices, is available for purchase at the staff consumers’ cooperative stores of NCYU.

　　According to the organizer, the Yunlin-Chiayi-Tainan Animal Disease Diagnostic Center is dedicated to providing on-site treatment and disease resistance identification for economic animal diseases for the pig farming industry in the Yunlin region. A number of individuals and institutions jointly donated a mobile clinic car to NCYU through the mediation of the Alumni Association of the Department of Veterinary Medicine, NCYU. They include Lin Hou-Cai, Zhou Jin-Lai, Xu Sheng-Zhong, Liao Yi-Xia, Zheng Zhong-Rong, Song Yi Ranch, Tai An Ranch, Guofong Pasture, Kang Shi Neng Ranch, Ji Mei Ranch, and Shun Fa Xing Ranch, among others. By donating the car, they hoped to help address the insufficiency of transportation facilities the veterinaries and students having been facing in terms of long-distance medical missions, and also to express their gratitude for the quality services the center offers. Not only can it be integrated with the existing resources of NCYU, but it also helps livestock industry practitioners enhance the quality of diagnosis and treatment of economic animal diseases. The ultimate goal is to enhance the output values of economic animals in the Yunlin-Chiayi-Tainan