• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.113-119
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• 1984

Initial moisture content and weight of the rice bran and treatment time were identified as important variables for the inactivation of lipase and peroxidase present in rice bran. Multiple regression analysis was used to obtain a prediction equation to measure the effects of moisture content and weight of the sample and microwave treatment time on the residual lipase activity and loss in weight. It was found that the microwave treatment did not affect acid value and extractability of the rice bran oil.

• Korean Journal of Environmental Agriculture
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• v.20 no.2
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• pp.108-111
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• 2001

This study examined effects of aqueous extracts of rice bran on the inhibition of germination and early growth of annual weeds, barnyardgrass and eclipta. Germination of barnyardgrass treated with 5%(w/v)-sterilized and nonsterilized extracts of rice bran were inhibited by 27% and 63% at 7 days after treatment(DAT), respectively, compared to control. However, plant height and fresh shoot weight of barnyardgrass treated with aqueous extract of rice bran was reduced significantly at higher than 1% for both sterilized and nonsterilized extracts. Plant height and fresh shoot weight of barnyardgrass treated with 5% extract of rice bran were inhibited by 66 to 68% and 75 to 78% at 7 DAT, irrespective of sterilization. The germination of eclipta treated with sterilized and nonsterilized extracts of rice bran were significantly inhibited at concentrations of more than 0.5% and completely at 4% and 5%. Plant height and fresh shoot weight of eclipta affected by the rice bran extracts showed trends similar to the germination rate. The sterilization of rice bran extract resulted in higher inhibition of germination and early growth of eclipta. Rice bran extract was more inhibitory to the germination and growth of eclipta than barnyardgrass. These results suggest that aqueous extracts of rice bran may have inhibitory potential to germination and early growth of weeds.

• Korean Journal of Weed Science
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• v.30 no.3
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• pp.266-271
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• 2010

This study was conducted to improve weeding effect by rice bran farming technique. In the weeding effect experiment by application timing control of rice bran and soybean cake, weeding efficacy was the highest at the treatment of conventional application of rice bran. The treatment of soybean cake with rice bran was unfavorable, but Echinochloa crus-galli occurred little at the treatment of soybean cake at 5 days after transplanting, so it is thought that further study about inhibitor of early E. crus-galli occurrence in soybean cake is necessary. Cultivating weeder was effective at the treatments of rice bran and soybean cake together, of which weed occurrence was more than conventional rice bran, and precise experiments about cultivating weeding time and method will be necessary.

• Conservation Science in Museum
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• v.23
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• pp.61-70
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• 2020

The excavations of Tombs Nos. 2 and 3 in Daeri-ri, Uiseong within the tomb complex on Geumseongsan Mountain revealed grayish-white organic matter of an undetermined shape and use beneath some horse tack. Stereoscopic examination revealed the matter to be decayed rice bran. That the matter was found spread beneath a saddle and the findings of microscopy suggest that the rice bran was used as filler for a saddle cloth that was placed underneath the saddle to reduce the friction between the saddle and the horse. The exact shape and composition of the filler are difficult to verify due to the lack of related organic matter other than the rice bran. Further discovery of rice bran along with horse tack in different situations will provide an opportunity to more closely investigate the precise uses of the rice bran found in ancient tombs.

• Composites Research
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• v.31 no.5
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• pp.209-214
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• 2018

This paper explain about the development of environmental friendly, low cost and stable supply material i.e., rice husk and shell were used as micro incorporating bio waste filler. Those were processed by ball mill and analyzed through micro observation by FE-SEM, EDS and particle size distribution. The obtained filler was mixed with epoxy resin for the manufacturing of CFRP composite and study tensile properties. In EDS analysis main contents of rice husk and rice husk ash are C, O and Si. When rice husk was burned C and Si ration were increased. Shell powder has C, O and Ca. It caused $CaCO_3$ from shell. Surface weighted mean of rice husk powder is $6.19{\mu}m$ and volume weighted mean is $14.77{\mu}m$. And it has rod type particles which caused hair and husk structure parts. Surface weighted mean of rice husk ash powder is $1.55{\mu}m$ and volume weighted means is $8.20{\mu}m$. Surface weighted mean of shell powder is $2.53{\mu}m$ and volume weighted mean is $5.79{\mu}m$. The tensile decreased with increasing the content of micro filler in CFRP composites. In case of rice husk, the significant decrement of tensile strength was observed. and in case of shell powder, there is no effect of changes take place in tensile strength.

• Applied Biological Chemistry
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• v.39 no.6
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• pp.424-429
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• 1996

Inhibitory mechanism of colored rice bran against cellular genotoxicity induced by chemical mutagen was studied using organic solvent extracts from a colored rice cultivar termed as Suwon415, and the mutagen, mitomycin C. Inhibitory effects of 70% ethanol extact and chloroform fraction from rice bran of Suwon415 were higher than those from Chuchung used as control. However, antioxidative activities of each fraction from Suwon415 were slightly lower than those from Chuchung, suggesting the involvement of a different inhibitory mechanism not related to antioxidation pathway. Using E. coli as the indicator cell, inhibitory mechanism of rice bran extract from colored rice against mutagenicity induced by mitomycin C was investigated to reveal the possibility that it acts in a desmutagenic manner. Further investigation to quantify the free mitomycin C in reaction mixture following incubation with rice bran extract demonstrated that rice bran extract might inhibit the cellular genotoxicity of mitomycin C by direct adsorption of the mutagen.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.608-613
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• 2007

This study was conducted to evaluate the meat quality of pork produced by feeding fermented rice bran (FRB) (10 to 20%). In the proximate composition analysis there were no significant differences, but the FRB treated groups showed a tendency for higher moisture content and a lower fat content. There were no significant changes found in the physicochemical property analysis, except for cooking loss and water holding capacity, which are the most important factors for estimating meat quality. The cooking loss of the FRB pork was significantly lower than that of the control group (p<0.01). The water holding capacity of the 20% FRB roup was higher than that of the control group (p<0.01). The shear force value of the 20% FRB group was also higher than that of the control group, but the 10% FRB group showed no difference from the control group. The total free amino acid volume of the meat increased, depending on the volume of FRB added. The contents of glutamic acid, glycine, and alanine, which are important factors for taste and flavor, were higher in the FRB groups an the control group. In the sensory analysis, the FRB groups showed high scores for color, aroma, flavor, juiciness, taste, and overall acceptability. Taken together, adding FRB to the feed improved the quality of pork.

• Food Science and Preservation
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• v.19 no.5
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• pp.681-687
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• 2012

The purpose of this study was to evaluate the quality properties of muffin added with different concentration (0, 1, 3, and 5%) of rice bran. The results indicated no significant difference in the weight of muffins with different concentration of rice bran. The moisture content of the muffin decreased with longer storage time. The moisture content of the muffin to which 0, 3, 5, and 10% rice bran were 26.62, 29.07, 30.72, and 27.53%, respectively. The muffins' hardness was higher on storage day 1 than on the initial storage day. As for adhesiveness, there was no significant difference between storage time and rice bran concentration. The springiness decreased with increasing storage time. The sensory score showed that the muffin without rice bran had a higher color and flavor than the others while the muffins with rice bran had higher taste, moistness, chewiness, and overall acceptability scores than control(0%).

• Food Science and Preservation
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• v.17 no.1
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• pp.165-168
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• 2010

It is known that temperature during solid fermentation using rice bran is increased upto 60-70 degree. To investigate the major microflora regarding temperature maintenance of rice bran bathing, we first isolated predominant microbes using various media by a limiting dilution method. The RNA of isolated strains were purified and sequenced. The rRNA sequencing revealed that the selected strains were similar to Bacillus coagulans according to their taxonomical relationships. Together, these results indicate that Bacillus coagulans is a major kind of microflora during solid fermentation using rice bran.

• Fire Science and Engineering
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• v.13 no.2
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• pp.12-17
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• 1999

We intended to investigate combustion properties of rice bran dust. Combustion properties of h rice bran dust according to size distribution and amount were measured as temperature v variation with time using spontaneous ignition apparatus. Moreover, combustion properties w with blowing or without blowing condition were checked in order to investigate combustion p properties in spontaneous ignition apparatus according to flow condition of air. A As the mass and size of rice bran dust was increased, i띠ti외 smoldering temperature was l lowered. All of combustion forms were smoldering combustion. Initial smold얹ing temperature w was slightly lower with blowing condition than without blowing condition in spontaneous i ignition apparatus, which condition made heating value high.