• Korean journal of applied entomology
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• v.15 no.3 s.28
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• pp.147-151
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• 1976

Laboratory experiments were conducted to evaluate the resistance of the new rice varieties Milyang $\#$21 and $\#$23 at the seedling stage to the brown planthopper(Nilaparvata lugens), small brown planthopper(Laodelphax striatellus), white-back planthopper(Sogatella furcifera), green rorice leafhopper(Nephotettix cincticeps) and zigzag-striped leafhopper (Recilia dorsalis) The varieties Yushin and T(N)-1 were used as susceptible check and the resistant check varieties were Mudgo to brown planthopper, ASD-7 :o small brown planthopper, Colombo to white-back planthopper, IR2061 (46763) to green rice leafhopper and Vellailanalgayan to zigzag-striped leafhopper. The varieties Milyang $\#$21 and $\#$23 were moderate in plant reaction only to the green rice leafhopper and $\#$23 was moderately resistant in plant rection only to the small brown planthopper. The nymphs of plant-and leaf-hoppers were more prefered Milyang $\#$21 and $\#$23 and susceptible check-varieties were more preferred for feeding than the resistant check-varieties. The green rice leafhopper and aigzag·striped leafhopper much more prefered Milyang $\#$21 and $\#$23 for oviposition, while brown planthopper and small brown planthopper more prefered the resistant cheeks than test varieties and susceptible checks. However, there was no any steady relationship in ovipositional preference between resistant and susceptible to the hoppers. Shorter nymphal-periods and higher rate of adult emergence were observed in the test varieties and the susceptible checks compared with the resistant checks. In conclusion, the varieties Milyang $\#$21 and $\#$23 seemed to be lack of true resistance to the plant-and leaf-hoppers from the viewpoints of antibiosis and feeding preference.

• Korean Journal of Environmental Agriculture
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• v.29 no.2
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• pp.129-137
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• 2010

This experiment was conducted to investigate the variation of anthocyanin, and isoflavone contents in five cultivars and two lines of Korean domestic black soybeans grown at different latitudinal locations, a high latitude, Suwon ($37^{\circ}$16'N) and a low latitude, Milyang ($35^{\circ}$30'N). Delphinidin-3-glucoside (D3G) contents of anthocyanin in Geomjeongkong # 3 and Ilpumgeomjeongkong, cyanidin-3-glucoside (C3G) content in Milyang # 113, petunidin-3-glucoside (Pt3G) contents in Milyang # 113, and Ilpumgeomjeongkong, and total anthocyanins in Milyang # 113 were highest among the seven black soybean cultivars and lines. D3G, C3G, and total anthocyanins in Geomjeongkong # 3, C3G, and total anthocyanins in Ilpumgeomjeongkong grown at high latitude were higher compared to low latitude. Daidzein, glycitein, genistein, and total isoflavone contents in Geomjeongkong # 4 were highest among the seven cultivars and lines. Daidzein contents of isoflavone in Geomjeongkong # 3, Milyang # 112, and Milyang # 113 grown at high latitude were higher compared to low latitude. Glycitein contents in Geomjeongkong # 3, and # 4 grown at high latitude were higher compared to low latitude, while it in Milyang # 113 grown at low latitude was higher compared to high latitude. Genistein contents in most black soybeans except Milyang # 113, and total isoflavone contents in Geomjeongkong # 4 and Cheongjakong grown at low latitude were higher compared to high latitude. The variations of anthocyanin except Pt3G and isoflavone contents seemed to be affected by environmental conditions like different latitude than the genotype because they showed the significant interaction between cultivars and locations.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.110-113
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• 1986

Effect of defatting on the hydration rate of Akibare (Japonica) and Milyang 30 (J/lndica) rice was investigated. Relative crystallinity of rice starch and width of the rice grain were decreased by defatting, which was more pronounced for Milyang 30. The moisture gain at $10^{\circ}{\sim}40^{\circ}C$ for 80 min and the hydration rate of the defatted Milyang 30 rice were lower and higher than those of the defatted Akibare rice, respectively. The activation energy for hydration of rice was not affected by defatting.

• Korean Journal of Food Science and Technology
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• v.17 no.4
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• pp.245-247
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• 1985

The effect of a polyphosphate having $P_2O_5$ content of 67% on the firming rate of nonwaxy (Akibare and Milyang 30) and waxy cooked rice stored at room temperature was investigated. The phosphate retarded the firming rate of Akibare and Milyang 30 by 14.0 and 27:00, respectively. The phosphate reduced the starch components available for crystallization of cooked nonwaxy rice. The phosphate exerted no effect on the firming rate of cooked waxy rice.

• Korean Journal of Food Science and Technology
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• v.18 no.1
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• pp.38-41
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• 1986

Sensory characteristics of cooked rites of one waxy variety and three nonwaxy varieties, Akibare (Japonica), Milyang 23 (J/Indica) and Milyang 30 (J/Indica) were evaluated in terms of odor, taste, appearance and texture. Sensory evaluation of cooked rites indicated that the cooked waxy rice was more watery, gloss, sticky, smooth and gummy in appearance and texture than nonwaxy cooked rites. Among the nonwaxy rites, Akibare was well balanced in all of the 12 descriptions of sensory quality. Milyang 30, generally recognized as having inferial eating quality, had the poorest quality in texture and appearance. The ratio of water addition to rice for cooking affected significantly to texture and appearance of cooked rice while the flavor remained comparatively unchanged.

• Korean Journal of Food Science and Technology
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• v.11 no.2
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• pp.99-104
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• 1979

Rheolegical and baking properties of blends containing 10, 20 and 30 % of rice flours (Milyang 23, non-waxy and Tongil waxy) with wheat flour were investigated. Milyang-wheat blends showed higher amylograph paste viscosities at all reference points than waxy-wheat blends. Rice-wheat four blends had shorter farinograph stability than f·heat flour; however, the dough development time was similar between two blends. Breads produced from either Milyang-wheat or waxy-wheat flour blends at 10% rice level were acceptable compared with breads produced from wheat flour.

• 한국방재학회:학술대회논문집
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• 2008.02a
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• pp.589-592
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• 2008

National Road No.24 connects Ulju-gun in Ulsan Metropolitan City and Milyang city in south Gyongsang Province. The width of the road is small and narrow and many of the dangerous cut slopes are distributed along the way. In 2002, the government officer carried on the brief exploration about road cut slopes, and KICT conduct a detailed additionally investigations 57 dangerous cut slope sites of them. We gained a variety of information of the each slope such as length, slope, discontinuites et al.

• Proceedings of the Korea Water Resources Association Conference
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• 2015.05a
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• pp.340-340
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• 2015

기상이변에 따른 강우강도의 증가는 국지성 집중호우로 나타나게 되고, 이러한 강우양상은 하천에서의 홍수위 증가로 나타나 여러 가지 하천재해가 발생하게 된다. 본 연구에서는 대하천으로 유입되는 지류 합류부에서의 수리학적 특성을 살펴보기 위한 사전 연구로 비교적 규모가 큰 지류하천에 대한 부정류 모의를 수행할 수 있는 홍수추적모형을 구축하였다. 대상 하천은 지류 내 하도가 루프의 형태를 띠고 있는 밀양강을 대상으로 선정하였다. 낙동강의 제1지류인 밀양강에서 낙동강 합류부로부터 30.74 km 상류에 위치한 밀양강의 상동수위관측소를 상류단으로 선정하고 낙동강과 합류하는 밀양강 하류단을 대상구간으로 선정하였다. 상류 경계단인 상동수위관측소에서 측정된 수위자료는 유량자료로 환산하여 상류단 경계조건으로 사용하였으며, 하류단 경계조건은 낙동강 본류의 수산교 수위관측소와 삼랑진 수위관측소에서 측정된 수위자료를 밀양강 합류부까지의 거리 보정을 통해 밀양강 하류단의 수위자료로 사용하였다. 그림 1은 밀양강의 상동수위관측소에서부터 낙동강 합류부까지 구간에 대한 모식도를 나타내고 있으며, 그림 2는 밀양1 지점에 대한 모의결과를 나타내고 있다. 단장천 유입 이후 밀양강 본류가 두 개의 루프형으로 분류되었다가 다시 합류하는 하도의 형태를 가지고 있어 보다 복잡한 검증과정이 요구되었다. 본 연구에서 구축된 밀양강에 대한 수리학적 해석모형은 지류 합류부에서의 배수영향에 의한 수리특성을 분석하는데 활용될 것이다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.832-838
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• 2011

Physicochemical and sensory characteristics of rice cookies prepared with various levels of amylose content were investigated in this study. Dough pH of Jinsumi and Milyang 261 cookies was decreased by addition of rice flour. Density of dough with 100% substituted Jinsumi flour had the largest value of 1.09 g/mL, whereas that of Milyang 261 cookies showed no significant difference. Spread ratio of cookies was the largest in the cookies containing Jinsumi, and Milyang 261 constituted the 50% group. Preservation ability of Milyang 261 cookies surpassed above 30%. Lightness of Jinsumi and Milyang 261 cookies increased with increasing rice flour content. The results of our sensory evaluation demonstrated that the control sample was significantly more preferable in terms of overall acceptability compared to others. These results suggest that adding 30% Milyang 261 flour is the best substitution ratio for rice cookies.

• Applied Biological Chemistry
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• v.48 no.4
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• pp.335-338
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• 2005

For the development of qualitative PCR detection method of genetically modified rice (Oryza sativa L.), rice species specific gene, SAMDC1 (S-adenosylmethionine decarboxylase), was selected and validated as suitable for use as an endogenous reference gene in rice. The primer pair OsSAMDC1-5'/3' with 110 bp amplicon was used for amplification of the rice endogenous gene, SAMDC1 and no amplified product was observed from 19 different plants as templates. Qualitative PCR method was assayed with 2 different GM rices (Milyang 204 and Iksan 483) developed in Korea. For the qualitative PCRs, the construct-specific detection primer pairs were constructed. Os204-5'/OsNOS-3' amplifying the junction region of GUS gene and NOS terminator introduced in Milyang 204 gave rise to an amplicon 172 bp; also, Os483-5'/OsNOS-3' amplifying the junction region of Bar gene and NOS terminator introduced in Iksan 483 gave rise to an amplicon 161 bp.