• Journal of Food Hygiene and Safety
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• v.2 no.3
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• pp.103-108
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• 1987

ABSTRACT-The study was to investigate the residue of the harmful heavy metals in the random samples of feed from piggery, formula feeed for swine and ingredient feed from feed mill and analyzed for Cd, Pb and As by using Atomic Absorption Spectrophotometer and Inductively Coupled Argon Plasmas. Mean concentrations of Cd, Pb and As (ppm) were, for feed from piggery 1.08-0.85, 5.34-4.29 and 4.30-2.37, for formula feed from feed mill, 0.90-0.51, 5.84-5.25 and 2.41-0.84, and for ingredient feed from feed mill, 0.35-0.38, 4.38-4.94 and 2.66-1.12, respectively. It showed the highest amount of Cd, Pb and As in kidney and liver than in the other organs, and the lowest amount in the muscle.muscle.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.287-293
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• 2010

Regarding the physical properties of wheat flour added with lily's root powder, elasticity in farinograms tended to increase as the ratio of added lily's root powder increased. However, viscoelasticity, absorptivity, absorption time, and stability tended to decrease after an initial increase when a certain ratio of lily's root powder was added to the wheat flour. Results from the rapid viscosity analyzer (RVA) indicated that the retention strength, final viscosity, break down, set back value, $P_{max}$ value of the alveogram, and falling number value decreased. As for gaseous release, measured with a rheofermentometer, the total amount of $CO_2$ gas generated and retained tended to decrease. As for the gelatinizing properties in terms of differences in the granularity and the amount of lily's root powder (bulbs) added to wheat flour, the initial gelatinization temperature had no effect regardless of the type or amount of general grinding and minute (ultra-fine, $10\;{\mu}m$) lily's root powder. Meanwhile, the peak viscosity and peak viscosity time exhibited significant differences in 3, 5% general grinding lily's root powder additive groups. On the other hand, there was no significant difference between 3, 5% minute lily's root powder additive groups. This is likely because the activity of the enzyme in wheat flour decreased relatively and differences in the lily's root powder granularity resulted in a variation in water absorptivity. In the preference test, flavor retention of the functional bread increased according to the granularity of lily's root powder and the ratio of added lily's root powder, thus resulting in significant differences in the mouth feel and flavor; the texture and crumb color, however, did not exhibit significant differences.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.5
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• pp.651-662
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• 1996

A 15-week growth trial was conducted in flow-through aquarium system to develop practical feeds for growing Korean rockfish. Two replicate groups of the fish averaging 114 g were fed one of nine diets containing $45\~50\%$ crude protein from various practical ingredients such as fish meal, meat meal, feather meal, blood meal, soybean meal, corn gluten meal, and wheat flour with or without supplemental essential amino acids (EAA) or enzyme mixture. The dietary EAA were adjusted by considering EAA composition of each dietary protein source, A/E ratio (each essential amino $acid\times1000/total$ essential amino arid including Cys and Tyr) calculated using Ah composition of the Korean rockfish whole body and the EAA requirement of other fish. Results indicate that animal and plant protein sources could substitute for fish meal up to $50\%$ in the diets, and the supplementation of amino acids and enzyme mixture have no beneficial effects on fish performance. Fish growth, body composition, nutrient utilization, and cost of fish production are discussed in relation to nutritional values of the protein sources used in diets.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.5
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• pp.478-483
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• 1992

To evaluate a possible effects of instant buckwheat noodle on hepatic and serum lipids profiles, apparent digestibilities and growth rate, male young rats were fed diets containing sucrose as a control group, instant 100% wheat flour noodle, or instant wheat noodle fortified with either 10% or 30% buckwheat flour as experimental groups for 4 weeks. Weight gain and feed intake in the two buckwheat noodle fed groups were similar to those of the wheat flour fed groups. In addition, no significant differences were found in the apparent digestibilities among the groups experimented. There were no differences in the hepatic and serum cholesterol levels due to the diets. However, Buckwheat noodle group showed a trend to decrease the liver and serum concentration of triacylglycerol, compared to the sucrose and 100% wheat flour groups. The addition of buckwheat flour to wheat flour up to 30% seemed to be effective in lowering the hepatic triacylglycerol level. After 10hr fasting, the serum glucose level of the buckwheat noodle group was similar to the levels of the other groups. The presented results indicate that instant noodle containing buckwheat at the level of 30% has a mild hypotriglyceridemic effects, and no adverse effects on the digestion of macronutrients in rats.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.29 no.4
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• pp.307-314
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• 1984

One hundred winter wheat cultivars obtained from the world collections in Korea were planted in 1982. Stomatal frequency of flag leaf of these cultivars were measured, and among these 21 cultivars which showed different stomatal frequency were selected to investigate the relationship of their stomatal frequencies and other characters such as culm length, heading date and characters related to leaf. Stomatal frequency of flag leaf of 100 cultivars different significantly, ranging from 51 to 90 stomata mm$^{-2}$ for the adaxial and 35 to 65 for the abaxial surfaces of leaf. Stomatal frequency was always greater on the adaxial than on the abaxial surface. Mean ratios (adaxial/abaxial) were 1.5 for the flag leaf and 1.3 for the from second to fouth leaves. Among 21 cultivars examined, stomatal size which measured guard cell length varied from 38.5 to 46.6$\mu$ for adaxial surface and from 39.4 to 49.4$\mu$ for abaxial. A negative correlation was obtained between stomatal frequency and its size. Stomatal frequency decreased from flag (L$_1$) to lower leaves, progresively. Stomatal frequency on L$_1$ sheath was compared to those on L$_3$ and L$_4$ abaxial surface of leaf. More stomatal frequency on top and center of adaxial surface showed than that on basal part of a leaf but the abaxial surface resulted in reverse of adaxial one. Cultivars with high stomatal frequency on flag leaf showed higher stomatal frequency on the other leaves and sheaths. Positive correlation between stomatal frequency and other characters such as, culm length, heading date and chlorophyll content showed statistical significance, whearas it revealed the negative correlation of stomatal frequency with leaf weight, leaf area and stomatal aperture. However, no relation appeared between stomatal frequency and leaf vein.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.30 no.1
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• pp.93-100
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• 1985

Five winter and five spring wheat cultivars of diverse genetic backgrounds were evaluated to examine different developmental responses in terms of stages of the life cycle and grain yield when grown under the different planting dates. Greatest difference in growth and developmental patterns of the winter and spring wheat cultivars occurred in stem elongation, booting, inflorescence emergence and anthesis. The growth stage of stem elongation was found to exhibit larger difference both among planting dates and cultivars. Winter wheat cultivars responded more than spring wheat cultivars to the different planting dates. Winter wheat 'Cho Kwang' and spring wheat 'Jugoku 81' were earlier and exhibited faster growth and development, while winter wheats 'Yamhill' and 'Hyslop' were later in growth and development, but exhibited faster grain filling and higher rate of grain filling, resulting in higher grain yields. Crosses between winter and spring wheat gene pools would result in earlier maturity and higher productivity for both winter and spring wheat cultivars. For developing early maturing wheat cultivars for multiple cropping sequences while maintaining productivity, selection for earliness trait should be started at the stem elongation stage. Furthermore, the breeding materials should be planted at several times for selection of shorter life cycle genotypes adaptable to the cropping sequences. This is due to the genotype x planting date interactions.

• Food Science and Preservation
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• v.9 no.4
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• pp.418-424
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• 2002

This study was undertaken to develop the optimum baking formular and process in making the improved soy-wheat composite breads furtified with soy flour, which has been known for a source of biologically active phytochemicals and for more vegetable proteins as well. The effects of the addition of soy flour on a rheological properties of dough, on the sensory characteristics of breads, and on the possibilities of commercialization of these functional breads were investigated. As the added amount of soy flour increased, water absorption, development time and the weakness value of dough were increased, but dough stability were decreased in the farinograph. In the extensograph, the more soy flour was added, the less the extensibility and the resistance to extention were shown. As the amount of soy flour increased, gelatinazation point was increased in the amylograph, but the maxium viscosity was decreased. As the added amount of soy flour was increased, b value(yellowness) was obviously increased, L value(lightness) was slightly decreased. However, a value(redness) was not nearly changed in the color of cut loaves. In sensory evaluation, the more soy flour was added, the less the external, the internal characteristics and the eating qualities were shown. Accorting to the addition of soy flour, the toughness and the brittleness tended to be increased proportionally. The dough of 10% soy-wheat composite flour(SF10) was the most favorable on the baking performance.

• Food Science and Preservation
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• v.16 no.4
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• pp.525-533
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• 2009

To explore cattail pollen powder as a functional food ingredient, we analyzed the general components of pollen powder, tested changes in the physical properties of dough containing the powder, and investigated the process ability of powder-containing dough in bread making by adding 3%, 6%, or 9% by weight of pollen powder to wheat flour. Cattail pollen powder consisted of (all w/w) 12.7-13.2% water, 15.7-17.8% crude protein, 1.3% crude fat, 7.5-7.7% free sugar, 14.7-18.6% crude fiber, 3.4-4.9% pollen, and 49.7-55.9% soluble nitrogen-free extract (NFE). Analysis of the physical properties of dough mixed with pollen powder showed that as more pollen powder was added, the absorption rate increased, but dough stability decreased. With increasing levels of cattail pollen powder, the falling number decreased, and amylase activity increased. Fermentability was highest in dough made with 3% by weight of pollen powder, and the bread product made from such dough had the greatest volume. As more cattail pollen powder was added, the moisture activity in dough tended to decrease to a greater extent than seen in control dough, and this tendency increased with time. We found that longer storage periods were associated with greater hardness and springiness, which indicated degradation in product quality. Therefore, it is suggested that bread products containing cattail pollen powder should be consumed within 3 days of preparation. In a taste survey, bread baked with 3% (w/w) cattail pollen powder scored highest in all questionnaire items.

• Korean Journal of Soil Science and Fertilizer
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• v.4 no.1
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• pp.75-78
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• 1971

A theory and method on the economic allocation of a limitted amount of fertilizer to different crops which show different responses to the application of fertilizers was discussed. If the amount of fertilizer is not enough for all the crops which a farmer plans to grow, the fertilizer should be shared among the crops so as to maximize his profit from all his crops. According to the theory and method discussed here 9.14, 7.11 and 8.75kg per ha./10 of nitrogen should be allocated to rice, barley and wheat instead of 10, 7.5 and 7.5kg per ha./10 which were the amount allocated by the Government of Korea in 1968. The theory could also be with advantage applied to the planning of national fertilizer allocation.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.25 no.1
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• pp.31-38
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• 1980

This experiment was carried out to study the heterosis and the GCA and SCA effects for days to heading of F 1 populations produced from eight wheat cultivar diallel. Greater heterosis for early heading was exhibited under the high temperature condition than under the low temperature conditions, and same results were also observed under short day condition rather than long day conditions. There are highly significant mean for GCA and SCA at all environmental conditions. Yecora F70 was showed the greatest effect, and Bezostaya and Blueboy were exhibited less effects of CCA for early heading. Significant GCA effect was expressed at high temperature and short day condition, indicating that this condition provides a better opportunity to select the materials for earliness. Selections of combination with greater effect of SCA for early heading such as Suweon 169 \times Yecora F70 were discussed for practical utilization.