• Applied Microscopy
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• v.41 no.1
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• pp.55-60
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• 2011

Reduced plants of Spirodela polyrhiza consisting only of fronds, stalks and roots form turions during dormancy. In development, mature fronds produce offspring fronds by vegetative reproduction, and turions arise laterally from the mother frond before dormancy. The turion primordium is derived from the frond, while the frond primordium forms within the turion tissue. In the present study, cellular features, especially those of the plastids, of the above four tissue types have been examined and compared using electron microscopy. Proplastids, found to be numerous in the frond and turion primordia, differentiated into chloroplasts rapidly upon growth. The proplastids were small and the thylakoidal membrane system was rudimentary, howerver the chloroplasts exhibited variation by cell type. Chloroplasts were found within cells of the frond, stalk and root tissue. The thylakoidal membrane system, which formed grana stacks, was moderately developed within frond chloroplasts, while only a few were present in those of the stalk and root cortical cells. One to two starch grains were accumulated within frond chloroplasts, but little to none were found in stalk and root cortical chloroplasts. Contrary to other types of root chloroplasts, those found in the root cap cells developed chloroplasts similar to the frond type. Unlike proplastids of the turion primordia, numerous large amyloplasts occupied most of the turion cell volume. Moreover, the turion cell produced quite large starch grain (s) within the amyloplasts. Accumulation of the starch grains continued until they occupied the most of the stroma and in some cases, individual starch grains reached up to $9.0{\mu}m$ in length. None to little, if any, thylakoidal or internal membranous systems were seldom detected in these amyloplasts. Although the degree of cellular and tissue differentiation was rather minimal within their reduced body, the functional differentiation of Spirodela polyrhiza was very efficient, as is the case in other advanced species.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.213-219
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• 2002

This study was investigated cooking conditions of cooked milled rice added 5%, 7%, 9% and 11% ratios of waxy black and glutinous rices. The L value (lightness) of cooked milled rice added waxy black and glutionus rices were decreased according to increase added ratios, the a value (redness) of waxy black rice was decreased and b value (yellowness) of glutinous rice was increased while waxy black rice was decreased. In case of cooked milled rice added 9% glutinous rice, it was showed the highest values for springiness, cohesiveness, chewiness, adhesiveness and adhesiveness/hardness ratio except gumminess and hardness and all parameters of waxy black rice in texture analyser was showed the highest values at 9%, but the other parameters except cohesiveness were no significant difference at p<0.05 level. In sensory evaluation, the cooked milled rice added 9% glutinous rice was showed the highest values for flavor, clumpiness and taste and 11% glutinous rice was showed the highest values for color, glossiness, cohesiveness, hardness, adhesiveness and acceptability. Also the cooked milled rice added 9% waxy black rice was showed the highest values for cohesiveness, taste and acceptability and 11% waxy black rice was showed the highest values for flavor, color, glossiness, clumpiness, hardness and adhesiveness. Correlations between sensory parameters of cooked milled rice added waxy black rice and glutinous rice were found a significant relationship between taste and acceptability and the correlation coefficients of cooked milled rice added waxy black rice and glutinous rice were r=0.7153 and r=0.5760, respectively.

• Food Engineering Progress
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• v.22 no.4
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• pp.381-385
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• 2018

Various rheological methods to measure the hardness of instant cooked rice by a texture analyzer were investigated and compared. Specifically, instant white rice samples with a wide range of hardness were subjected to four different rheological tests with disk, cylinder, rod, and cone probe whose results were inter-correlated. All the measurements demonstrated that the hardness of instant rice was reduced with increasing moisture content and showed negatively linear relationships. Out of the four tests applied in this study, the highest coefficient of correlation ($R^2=0.9268$) was observed distinctly in the cone probe test, where both compressive and shear forces can be applied to deform individual rice grains. However, the cylinder probe test had the lowest coefficient of correlation ($R^2=0.7247$) because it may be ineffective in causing direct deformation of individual rice grains. Furthermore, when the hardness values (N) were converted to stress (Pa), highly linear correlations ($R^2{\approx}0.99$) were observed between the tests with similar probe geometry and force application.

• 건강소식
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• v.34 no.4
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• pp.28-31
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• 2010

오리숲길 소나무가 하늘을 가렸다. 상쾌한 솔향기에 온몸이 싱그러워진다. 걷다가 만난 황톳길을 맨발로 걷는다. 오리숲길 중간에 있는 일주문을 지나 자연관찰로로 접어든다. 그 길에 조릿대와 생강나무, 전나무, 신갈나무, 소나무 등이 빽빽하게 들어섰다. 흙길이 부드럽다. 법주사에서 마음을 씻어내고 되돌아 나오는 길, 속리산 자락에서 나는 산나물 산약초로 만든 비빔밥으로 풋풋한 봄 맛을 느껴볼 일이다.

• 식품문화 한맛한얼
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• v.2 no.2
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• pp.105-109
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• 2009

청주(淸酒)는 맑은 술이다. 옛사람들은 탁주를 현인이라 부르고, 청주를 성인이라 불렀다. 탁주도 좋아했지만, 청주를 더 윗길로 보았다. 실제 술을 빚으면 맑은 술이 위로 떠오르고 지게미가 섞인 탁한 술은 밑으로 가라앉는다. 윗술을 조심스럽게 떠내거나, 거름망인 용수를 박으면 손쉽게 청주를 떠낼 수 있다. 청주는 맑고 도수가 높기 때문에 탁주보다는 고급술이다. 가마솥에 밥을 했을 때 어른 밥을 먼저 푸듯이, 맑은 윗술은 떠내어 조상에게 올리는 제주로 사용하였다. 양조장에서는 윗술을 전주(全酒) 또는 전내기라 하여 귀한 손님에게 내놓기도 하고, 비싼 값에 팔기도 했다.

• Bulletin of Korea Environmental Preservation Association
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• v.7 no.15
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• pp.5-6
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• 1985

• The Monthly Diabetes
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• s.255
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• pp.52-53
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• 2011

• Product Safety
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• s.28
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• pp.45-46
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• 1994

• Proceedings of the EASDL Conference
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• 2003.06a
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• pp.247-251
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• 2003

• Proceedings of the EASDL Conference
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• 2003.06a
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• pp.218-231
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• 2003