• Applied Biological Chemistry
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• v.38 no.5
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• pp.398-402
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• 1995

Hardness and adhessiveness of cooked rice were measured with rice grain and rice block methods by texturemeter. In grain method 3, 4 and 5 grains were arranged and subjected to the texture test with a plastic plunger at 95% strain and 0.5mm/sec speed. The hardness were 7.4kg, 7.5kg and 10.0kg respectively and the coefficient of variation ranged from 37.0% to 25.9%, which was mainly due to the irregular geometry of the grains in each specimen set Adhesiveness could not be measured with this method. A cylindrical rice block($H/D=20mm{\times}15mm$) was made for the texture analysis. The hardness was 2.1 kg with coefficient of variation ranging from 2.8 to 7.0%, and the block method was s more reproducible compared to the grain method. A grooved plastic plunger and platform were designed for the measurement of adhesiveness of cooked rice block. The adhesiveness was 0.68kg sec and the coefficient of the variation was 4.6%.

• Applied Microscopy
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• v.34 no.2
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• pp.103-111
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• 2004

Fresh specimens of the aquatic macrophyte, Spirodela polyrhiza, have been examined employing scanning and transmission electron microscopy. Observations revealed the occurrence of microbial colonization during development. Submerged parts of the small, free-floating S. polyrhiza body exhibited a variety of microorganisms such as bacteria, cyanobacteria, and diatoms throughout their development. However, immature and/or young plants normally demonstrated much less microbial colonization compared to mature plants. During the study, heavy colonization by the microorganisms was routinely encountered at maturity, especially in the fully developed abaxial fronds and root caps. The mucilaginous layer was shown along the root caps, and the microorganisms appeared to be either clustered or attached to this layer. In contrast, only moderate degrees of colonization were observed in the root, and little to no colonization was observable in the adaxial frond surface. Transmission electron microscopy clearly demonstrated the microbial colonization to be external in the S. polyrhiza specimen examined in the current study. The association between the microorganisms and S. polyrhiza has been considered non-harmful, as no frond senescence and almost no mechanical penetration of the plant by the microorganisms were noticed during the study.

• Korean Journal of Environment and Ecology
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• v.28 no.5
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• pp.510-515
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• 2014

Duckweed (Lemna perpusilla J. Torrey) is a typical floating aquatic macrophyte that has been used for evaluating phytotoxicity of toxicants. In this study, we evaluated the responses of duckweed to PAHs and ammonium as toxicants that frequently affect the growth of plants in polluted industrial and agricultural areas. As the duckweed is growing in aquatic environment, the PAHs and ammonium were incorporated into nutrient solution and the fronds were cultured hydroponically. Frond growth was responded differentially to the concentration and type of PAHs. The severe inhibition of frond growth was observed in the treatment of fluorene. Fluoranthene and pyrene, however, showed weak inhibition of frond growth. The latter PAHs that showed weak inhibition did not reduced frond number at the low concentration of 30 ppm. Pigment contents were also responded differentially. Phenanthrene and fluorene reduced chlorophyll content more strongly than fluoranthene and pyrene. Carotenoids, well-known antioxidative compound, was relatively increased at the low concentration of PAHs up to 30 ppm by the treatment of fluoranthene and pyrene, suggesting an increased antioxidative activity in fronds. Ammonium treatment showed higher inhibitory effect even low concentration of 3 mM.

• Food Science and Preservation
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• v.19 no.2
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• pp.185-192
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• 2012

The quality characteristics of yenipsambab prepared using various amounts of red, green, and black pigmented rice (0, 10, 20, and 30% added) were investigated. The pH of the cooked rice of yenipsambab decreased significantly as the amounts of pigmented rice increased. The Hunter's color L value decreased, but the b value increased with increasing amounts of pigmented rice. Moreover, the addition of 10-30% pigmented rice resulted in increased hardness, adhesiveness, cohesiveness, springiness, chewiness, and brittleness compared to the control. Finally, the results of the sensory evaluation and acceptance test showed that the cooked rice containing 10-20% pigmented rice had the highest scores. This study will help in the development of new rice products that are good for the health.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.527-535
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• 1995

The sensory and instrumental characteristics of different water to brown rice ratio with pressure and electric cookers were examined. The result of sensory evaluation revealed more significant differences in most of taste, texture, appearance, overall eating quality. The difference of sensory characteristics according to the types of cookers and the difference water to brown rice ratio showed the highest preference nonwaxy brown rice 1.4 and waxy brown rice with pressure cooker The instrumental measurement of cooked brown rice using instron showed that the difference between different water to brown rice ratio and pressure cooker. Especially hardness in instrumental characteristics revealed highly significant difference.

• The Korean Journal of Food And Nutrition
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• v.15 no.1
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• pp.50-57
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• 2002

This study was conducted to investigate the breakfast patterns and preference with 380 elementary school student in Inchon city using questionnaires. As a result, the subjects were mostly eaten steamed rice with other side dishes and also expected Korean-style steamed rice as a breakfast. The main reason of skipping meal was lack of time. Gruel, bread, cereal, noodle were hardly selected as a breakfast. BMI(body mass index) and Broca index were normal range. Therefore, these results need to provide nutritional education for the elementary school students and reflect the patterns of breakfast through importance and diversity.

• Venture DIGEST
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• s.38
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• pp.11-11
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• 2003

21세기는 일과 놀이의 구분이 모호해 질것이라고들 한다. 즉 놀듯이 일하고, 일을 하면서 놀아야 한다. 기존의 이분법으로는‘죽도 밥도 안 된다’고 타박을 받을 만한 것이‘죽’도‘밥’도 아닌 새로운 퓨전음식으로 각광을 받을 수 있다는 의미다

• 건강소식
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• v.24 no.11 s.264
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• pp.26-28
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• 2000

사람이 밥을 먹는 것은 밥 속에 들어 있는 기를 섭취하기 위해서이다. 천지간의 기가 결합하여 만물을 만드는데 이 중에서 사람이 섭취해서 소화 작용을 통해 그 기를 흡수할 수 있는 것이 음식이다. 사람은 음식을 섭취함으로써 식물이 일년간 애써 모은 천지간의 정기를 흡수하는 것이다.

• Applied Biological Chemistry
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• v.36 no.2
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• pp.111-114
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• 1993

The volatile components of cooked glutinous rice were investigated. Among more than 100 volatile components of fresh cooked rice, the predominant one was hexanal followed by pentanal, butanal, octanal, heptanal, noananal, acetone and toluene. These eight components comprised about 85% of the total volatiles, and the hexanal comprised about 86% total amount of the eight volatile components. the amount of the eight volatile components and hexanal in cooked glutinous rice were six and nine times more than that of cooked nonglutinous rice, respectively. The amount of volatile components in cooked glutinous rice stored for 72 hours at $70^{\circ}C$ was same with that of in nonglutinous rice immediately after cooking.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.6
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• pp.447-452
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• 2005

This study was performed to investigate the differences among the 44 varieties of Japonica rice by using the electronic nose. The volatile patterns of milled rice and its cooked rice were generated by twelve metal oxide sensors (MOS). The MSO responses were evaluated by principal component analysis and cluster analysis. Milled rice was classified into three groups; Group I included most of varieties, Group II was Daejinbyeo, Chucheongbyeo, and Group III was Mangumbyeo, Nampyeongbyeo, Shindongjinbyeo. But the discrimination of cooked rice was not identified. Also the result of correlation analysis appeared that the volatile of milled rice was not significantly related to that of cooked rice. Electronic nose system was considered as not depend on our study results sufficient to predict the volatile pattern of cooked rice.