• Korean Journal of Plant Taxonomy
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• v.51 no.4
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• pp.378-385
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• 2021

Saussurea taquetii reported from Jejudo Island is either treated as a synonym of S. japonica or is recognized as a distinct taxon. Saussurea japonica and S. pulchella belong to the sect. Theodorea by having peculiar outer phyllaries with pale purplish scarious apical appendages; they are closely related to each other morphologically and are known to occur widely throughout the Korean Peninsula. To assess the taxonomic status of S. taquetii, we investigated representative populations of S. taquetii from jejudo Island, Korea, and S. japonica from Kyushu in Japan. We conducted a comparative study morphologically using specimens of three species from KH, CNU, and TI. Saussurea taquetii is very similar morphologically and ecologically to S. japonica in Kyushu. Unlike previous floristic treatments, we concluded that the two taxa, S. pulchella and S. taquetii, occur on the Korean Peninsula and on jejudo Island, respectively.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.271-275
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• 1972

Effects of solvent extraction by immersion on the quality and storage stability of Korean rice were studied. Proportions of lipid extracted from whole grain of rice by immersing into two volumes(v/wt) of hexane and ethanol for 72 hours at room temperature were 0.41% and 0.38% respectively. Small changes of water content and hardness of rice were observed by solvent treatment. Cooking characteristics; that is, water-uptake ratio. extended volume, total solid, and starch-iodine blue test of rice was markedly changed by ethanol treatment, while little changes were observed by hexane treatment. No considerable differences in moisture sorption isotherm of rice were observed by both solvent treatments. Changes in TBA number and stale flavor appearance of rice treated with or without solvent immersion during storage at $60^{\circ}C$ showed that rice treated with hexane had best storage stability compared to ethanol treatment, while ethanol treatment of rice had better storage stability than no treatment. Similar results were noted in changes of the flavor score of cooked rice samples which were freeze dried.