• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 2003.10a
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• pp.426-430
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• 2003

본 연구에서는 초음파현미경의 기하학적 원리와 초음파현미경의 특징중 하나인 V(z)곡선의 간섭파형을 시뮬레이션 하였고, 실제 초음파현미경의 V(z)곡선법을 이용하여 미소영역에서의 누설탄성표면파 음속을 측정하였다. 초음파현미경을 이용한 V(z)곡선법의 음속측정결과가 시뮬레이션 음속값과 큰차이를 보이지 않으므로 미소영역에 초음파현미경의 V(z)곡선법을 적용하여 초음파의 음속측정이 가능함을 확인하였다. 이는 향후 초음파현미경을 이용하여 미세한 재료의 물성평가에 적용할 수 있을 것으로 기대된다.

• Journal of the Mineralogical Society of Korea
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• v.8 no.2
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• pp.86-90
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• 1995

본 연구에서는 전자현미분석기를 이용한 스틸프로멜레인의 분석시 발생하는 K 이동현상을 체계적으로 조사하였다. 분석시료가 전자빔에 오래 노출될 경우 K이 주변으로부터 이동하여 K 함량이 높게 측정되는 경향이 있다. 가속전압과 빔전류를 낮추고 전자빔 크기를 크게 할 경우 일반적으로 K의 이동은 줄어드는 경향을 보여준다. 실험결과에 의하면 5-$\mu\textrm{m}$ 이상 크기의 전자빔을 사용하고 15kV의 가속전압 및 3nA의 빔전류 조건에서 분석할 경우 비교적 정확한 K 함량을 측정할 수 있음을 알 수 있다. 전자현미분석기를 사용하여 스틸프노멜레인의 K 함량을 측정하는 경우 K이 모이지 않도록 주의해야 하며, 스틸플로멜레인의 분석결과를 보고하는 경우에는 분석시 사용된 전자현미분석기의 조건도 함께 나타내는 것이 바람직하다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.274-280
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• 2010

This study was to investigate the quality characteristics of noodles prepared with germinated brown rice and rice bran, and to determine the changes in GABA content and antioxidant activity of the noodles. These noodles were evaluated for cooking properties (cooking loss, swelling index, water holding capacity), total polyphenols, antioxidant activities (radical scavenging of ABTS and DPPH), and GABA contents. The addition of germinated rice bran in the range of 5, 10, and 15% showed a significant influence on cooking loss, although no effect on swelling index was observed. The raw and cooked noodles containing germinated brown rice and rice bran contained more GABA contents (2751.6~4176.7 and 5522.0~9617.8 nmol/20 g of fresh noodle, respectively) than those of non-germinated brown rice and rice bran. Noodles made with germinated brown rice and rice bran had similar total polyphenolics contents and antioxidant activities compared to noodles made with non-germinated brown rice and rice bran. Overall, the germinated brown rice could be used as a good ingredient to increase the nutritional value and antioxidant properties of wheat flour noodle without affecting the cooking properties.

• Food Science and Preservation
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• v.11 no.4
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• pp.538-543
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• 2004

To improve the levels of ${\gamma}$-aminobutyric acid (GABA) in germinated brown rice, chitosan and glutamic acid were treated during the brown rice germination. The GABA contents in germinated brown rices were 425.7 nmole/g and 637.0 nmole/g at germination temperature of $25^{\circ}C$ and germination time of 72 hrs. Response surface methodology(RSM) was used to monitor characteristics of germination from brown rices. As glutamic acid and chitosan concentration were increased, the GABA content was also increased. The ranges of optimum conditions were $105{\sim}160\;ppm$ in chitosan concentration and $200{\sim}290\;ppm$ in glutamic acid concentration. Predicted values at the optimized conditions were acceptable in comparison with experimental values.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.842-845
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• 2002

Physicochemical properties and water uptake rate of pigmented rice were determined. The median and mean particle sizes of pigmented rice flour were 15.18 and $38.53\;{\mu}m$, whereas brown rice flour were 11.46 and $33.41\;{\mu}m$, respectively. Water-binding capacity, swelling power, and solubility of pigmented rice flour were higher than those of brown rice flour. X-ray diffraction patterns showed traditional A type of cereals. Moisture gain of pigmented rice kernels increased continuously up to 60 min at soaking temperature $(20{\sim}25^{\circ}C)$. Water uptake rate constants of pigmented rice during soaking at $20{\sim}25^{\circ}C$ also increased.

• Food Science of Animal Resources
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• v.33 no.5
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• pp.646-654
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• 2013

In this study, quantitative analysis of major volatile flavor compounds from yogurt was conducted using headspace-solid phase microextraction (HS-SPME) GC-FID analysis technique, and the changes of volatile aroma compounds during the storage period were evaluated. The yogurt was prepared with the addition of 2% cereals, such as, white rice (WR), brown rice (BR), germinated brown rice (GBR) and saccharified germinated brown rice (SGBR). After fermentation, the products were stored at $5^{\circ}C$for 15 d. The major volatile aroma compounds in yogurt, such as acetaldehyde, acetone, diacetyl and acetoin were able to be extracted using HS-SPME technique efficiently. The regression ($r^2$) value of standard curve prepared with various concentrations of individual flavor chemicals was analyzed over 0.9975, and reproducibility was acceptable to apply quantitative analysis. The analysis of volatile components of control sample during storage showed that the acetaldehyde on 0 d was 10.83 ppm, and that contents were increased to 15.67 ppm after 15 d of storage. However, addition of BR, GBR and SGBR decreased the acetaldehyde contents during storage periods. The acetone content of all treatments during storage was not significantly different. The diacetyl content of all treatments were increased during storage and the addition of SGBR showed the highest amount of diacetyl (0.84 ppm) among treatments on 15 d of storage. The acetoin content of yogurt added with grains was higher than that of control during storage. As a result, the content of volatile aroma compounds in yoghurt during storage period could be analyzed HS-SPME extraction technique effectively, and HS-SPME/GC analysis can be considered for quality control of fermented milk products.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.60 no.2
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• pp.146-152
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• 2015

Early-maturing Korean Japonica cultivars and Jungmo1024 were used as plant materials to evaluate hightemperature tolerance during grain filling stage. National Institute of Crop Science (NICS) in Korea developed Jungmo1024, a mutant line from Namil (wild type) treated by using sodium azide (SA) as mutagen. To evaluate high-temperature tolerance, all cultivars were exposed to high-temperature (day $31.5{\pm}2.5^{\circ}C$/ night $27.5{\pm}1.3^{\circ}C$) and ordinary temperature (day $27.5{\pm}1.8^{\circ}C$/ night $24.7{\pm}1.6^{\circ}C$) during grain filling stage. In these conditions, we performed compared evaluation of grain shape such as length and width and grain quality by using a 1625 Cervitec grain inspector. High-temperature during grain filling stage caused decrease of grain shape. In grain shape such as length and width, the decrease rate of width (average 6.3%) was higher than the decrease rate of length (average 1.3%). Hence, high-temperature affected width of grain than length of grain. In addition, high-temperature showed a decided difference in rate of head rice between ordinary temperature (average 76.3%) and high-temperature (average 13.3%).As a result, Taebong, Ungwang, Manan, and Jungmo1024 seemed relatively a decent high-temperature tolerance than other cultivars. Especially, Jungmo1024 seemed remarkable rate of head rice (average $34.4{\pm}6.2%$) than other cultivars under high-temperature. It is considered that a genetic trait of Jungmo1024 can be useful to improve breeding for high-temperature tolerance.

• Journal of Animal Science and Technology
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• v.54 no.5
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• pp.349-354
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• 2012

In this experiment, two inclusion levels (15 and 30% of diets, as-fed basis) of brown rice (BR) were tested against a control diet with 0% BR (51% wheat flour of diet). Six female Miniature Poodles (8~9 months age, initial mean body weight of 3.5 kg) were assigned to treatments in replicated $3{\times}3$ Latin square design. Total tract digestibilities of DM, OM, CP, acid hydrolyzed fat and gross energy increased linearly (P<0.05), and observed digestible energy and metabolizable energy values also increased linearly (P<0.001 and P=0.007, respectively) with increasing BR inclusion levels. Wet and dry fecal output decreased linearly (P=0.001) with increasing BR inclusion levels in the diets. Linear (P<0.05) effects was observed in fecal score for dogs fed BR and fecal ammonia concentration increased linearly (P<0.05) in response to increasing BR inclusion level. It seems that the increase in fecal ammonia concentration may be partially related to the decrease in short-chain fatty acid concentration (P<0.01). This study clearly demonstrates that BR improves nutrients digestibility and fecal characteristics of dog.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.985-991
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• 2008

This study was to investigated the changes of physiologically active components in germinated brown rice treated with chitosan (CGBR) and its anti-obesity effect in rat fed a high fat diet. Contents of physiologically active compounds such as total phenolic compounds, total dietary fiber, $\gamma$-aminobutyric acid (GABA), and total phytic acid in CGBR were significantly higher than those of traditional germinated brown rice (GBR). Lipase inhibitory activity of CGBR was higher than those of GBR and brown rice (BR). High fat diets containing CGBR, GBR, and BR were administered to three groups of male Sprague-Dawley rats for four weeks. All groups showed no significant difference in body weight, total abdominal fat, and plasma lipid levels. However, CGBR group appeared to have lower body weight gain and total abdominal fat level than other groups fed high fat diets containing GBR and BR. Total cholesterol and LDL-cholesterol contents in plasma of CGBR group were also lower than those of other groups. Thus, new germination method of brown rice using chitosan is a useful process, which utilizes plant defense responses to elevate the production of secondary metabolites and anti-obesity effect.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.847-854
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• 2003

In general cooked rice would be used as a major raw material for making Takju. In this case quality, taste and storage time of Takju were not fully satisfied. Fermentation conditions for Takiu mash were examined by using the germed brown rice in this study. In case of the germed brown rice on 2nd stage mash, alcohol was slowly generated in comparison with the cooked rice. Reducing sugar was slowly produced and the amount of reducing sugar was low. The sugar content was created at a uniform rate. The pH was shown to be higher in mash of the germed brown rice than that of the cooked rice. Acidity change showed a similar inclination to pH change. The degree of yeast growth on the mash of the germed brown rice was revealed to be slightly lower than that of the cooked rice. Temperature of mash was kept to be constant after 3 days from fermentation. Fusel oil produced from the mash of the germed brown rice was less gernerated in comparison with the cooked rice. Amount of amino acid in case of the germed brown rice was indicated to be higher. Takju made with the germed brown rice was shown to be 1.3 times in overall taste, 1.5 times in refreshing as compared with Takju made with the cooked rice. However there are no differences between them in flavor and color of Takju. In overall acceptance Takju made with the germed brown rice was shown to be 1.3 times as compared with Takju made with the cooked rice. In conclusion the germed brown rice was expected to be able to be better in Takju quality.