• Korean journal of food and cookery science
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• v.7 no.2
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• pp.25-40
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• 1991

Five-brown-rice-variety, Akibare, Odaebyeo, Taebaegbyeo, Nonglim Na 1 and Hankangchalbyeo, was prepared and examinated the hydration kinetics and the cooking qualities. Before the hydration the L/W ratio of raw Taebaegbyeo was the biggest value among the five brown rices. The water uptake was directly proportional to the square root of soaking time. During the hydration water uptake of high yielding brown rices was bigger than those of traditional brown rices among the nonglutenious varieties but waxy brown rices were not. Generally volume increase constant was directly proportional to the water uptake constant, which were different a little with brown rices was hydrated which was inversed proportional to the water uptake degree. According to the instrumental result using the rheometer of cooked brown rice with increased soaking times that was decreased the hardness and was increased the adhesiveness. The sensory evaluation test indicated that the hardness and the stickiness value of cooked brown rices were proper after 15-hour-soaking time and it was identical result to the instrumental result using the rheometer.

• BMB Reports
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• v.36 no.3
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• pp.319-325
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• 2003

Changes in the concentrations of $\gamma$-aminobutyric acid (GABA), soluble calcium ions, glutamic acid, and the activity of glutamate decarboxylase (GAD) were investigated in non-germinated vs. germinated brown rice. Brown rice was germinated for 72 h by applying each of the following solutions: (1) distilled water, (2) 5 mM lactic acid, (3) 50 ppm chitosan in 5 mM lactic acid, (4) 5 mM glutamic acid, and (5) 50 ppm chitosan in 5 mM glutamic acid. GABA concentrations were enhanced in all of the germinated brown rice when compared to the non-germinated brown rice. The GABA concentration was highest in the chitosan/glutamic acid that germinated brown rice at 2,011 nmol/g fresh weight, which was 13 times higher than the GABA concentration in the non-germinated brown rice at 154 nmol/g fresh weight. The concentrations of glutamic acid were significantly decreased in all of the germinated rice, regardless of the germination solution. Soluble calcium and GAD were higher in the germinated brown rice with the chitosan/glutamic acid solution when compared to the rice that was germinated in the other solutions. GAD that was partially purified from germinated brown rice was stimulated about 3.6-fold by the addition of calmodulin in the presence of calcium. These data show that the germination of brown rice in a chitosan/glutamic acid solution can significantly increase GABA synthesis activity and the concentration of GABA.

• Journal of Biosystems Engineering
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• v.25 no.6
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• pp.503-510
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• 2000

To improve the milling condition of brown rice a continuous type conditioning equipment was developed. To validate the performance of this machine the experimental operation was done at Sa-cheon RPC(Rice Processing Complex) using short grain rough. The initial moisture contents of brown rice were 15.0∼16.5%(w.b) and the flow rate of brown rice passing through the conditioner were 4,370kg per hour. The moisture content differences of brown rice between conditioned and non-conditioned were showed within 0.5%(w.b) This results means that the water injected to brown rice were absorbed to the surface of brown rice evenly. The moisture contents of conditioned treated milled rice were showed slightly higher than that of non-conditioned ones but it was considered that the conditioning process did not affected the weight increasing of milled rice by water supply. For initial moisture contents of 15.0∼16.5%(wb) brown rice it was found that the proper water supply rate was 0.115(cc-water)/(kg·%-brown rice) and the increments of whole rice were 2.2% compared to the non-conditioned ones. it was considered that the conditioning process did not influenced the whiteness of milled rice because the whiteness differences between conditioned and non-conditioned milled rice were negligible. About 18% of electric power which drives the abrasive type rice milling machine was saved at 0.115(cc-water)/(kg·%-brown rice) of water supply rate.

• Korean journal of food and cookery science
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• v.27 no.4
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• pp.47-54
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• 2011

This study was performed to investigate the quality characteristics of Yakpyun with added brown rice. The Yakpyun was prepared with polished rice, brown rice, Jujube paste, Makkolli, sugar and salt. The Yakpyun was made with various levels (0, 20, 40, 60 or 80%) of added brown rice. After making the Yakpyun, it was examined for the effect of adding brown rice on quality characteristics using scanning electron microscopy (SEM), a mechanical test, and a sensory evaluation. The moisture contents of Yakpyun tended to decrease with increasing amounts of added brown rice, but no significant differences were observed. As the content of brown rice increased, the lightness (L) decreased and redness (a) and yellowness (b) increased. In a texture profile analysis, hardness decreased with increasing brown rice content from the moment of production to 3 days of storage. When more brown rice was added, rough surfaces were found more often under SEM, and large holes were evident between granules. The results of the sensory evaluation showed that overall acceptability was the highest for Yakpyun containing 40% added brown rice.

• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.581-587
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• 2023

Brown rice has various health benefits; however, it is more difficult to cook and has a harder texture as compared to milled rice. In this study, the effect of the sous-vide cooking method on starch retrogradation and textural properties of brown rice was investigated by comparative analysis with conventionally cooked brown rice based on moisture content assay, evaluation of the textural property analysis, and differential scanning calorimetry (DSC). The results of the study are as follows: First, the moisture content of sous-vide cooked brown rice was higher than in the conventionally cooked brown rice. Second, the sous-vide cooked brown rice has lower hardness, higher adhesiveness, and lower retrogradation enthalpy during storage than conventionally cooked brown rice. Finally, the retrogradation properties of cooked brown rice during storage were analyzed by DSC. The enthalpy increased more rapidly in the case of conventional cooked brown rice, reaching 1.58 J/g after 3 days of storage. This indicated that sous-vide cooking is effective in preventing retrogradation of rice during storage.

• Journal of the Korean Geotechnical Society
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• v.32 no.3
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• pp.15-27
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• 2016

In this study, a series of triaxial compressive strength tests were conducted for basaltic intact rocks sampled in the northeastern onshore and offshore, southeastern offshore and northwestern offshore of Jeju Island. Hoek-Brown constants $m_i$ were estimated from the results of the triaxial compression tests, and the properties of the Hoek-Brown constants $m_i$ were investigated. In addition, the cohesion and internal friction angle, strength parameters of Mohr-Coulomb failure criterion, obtained from the results of the triaxial compression tests were compared and analyzed with those estimated from Hoek-Brown failure criterion, respectively. As results, it was found that the Hoek-Brown constant $m_i$ is deeply related to the internal friction angle. As the internal friction grows, the Hoek-Brown constant $m_i$ increases exponentially. The cohesions estimated from the Hoek-Brown failure criterion, on average, are approximately 24% higher than those obtained from the Mohr-Coulomb failure criterion. The internal friction angles estimated from the Hoek-Brown failure criterion are similar to those obtained from the Mohr-Coulomb failure criterion.

• Journal of Biosystems Engineering
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• v.27 no.1
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• pp.51-58
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• 2002

The goal of this research was to an optimum conditions for the brown rice conditioning from data of milling characteristics after conditioning of the brown rice. The range of the initial moisture content of the sample was 13%, 14%, and 15%, the range of the increment of the moisture content was 0.4% and 0.8% with respect to the initial moisture content, and a ripe time after conditioning was eight hours. The results obtained from this research can be summarized as fellows. 1 The crack ratio after conditioning the brown rice with the initial moisture content was increased as the initial moisture content decreased and increment of the moisture content increased. The crack ratio of the milled rice was increased than that of the non-conditioned brown rice and decreased with the conditioned brown rice with the increment of the moisture content of 0.4% and 0.5%. 2. The broken rice ratio after conditioning the brown rice with the initial moisture content was a little higher than that of the non-conditioned brawn rice. The broken ratio of the conditioned brown rice with the increment of the moisture content of 0.4% was increased around 0.2∼0.4% with respect to the non-conditioned brown riced and the broken ratio of the brown rice was high with increased amount of water sprayed during conditioning process. 3. The moisture content of the milled rice after conditioning the brown rice with the initial moisture content increased around 0.3∼0.8% with respect to the non-conditioned milled rice. 4. The electric energy consumption on milling process with the conditioned brown rice by the initial moisture content was decreased 3.4∼39.1% with respect to the non-conditioned brown rice.

• 대한예방의학회:학술대회논문집
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• 1994.02b
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• pp.119-128
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• 1994

• Journal of the Korea Fashion and Costume Design Association
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• v.11 no.1
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• pp.77-85
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• 2009

In modem society, fashion is used as a means to express oneself. Colors in fashion are regarded as one of the important design elements and play a significant role. Today men's fashion trend represents to adopt diverse silhouettes, colors and various materials. They can choose diverse color for men's fashion. Brown has been popular colors for both man and woman. It usually represents the image of warm, comfort and classic. This research analyzed Brown whose diverse uses had been observed in fashion and the characteristics of Brown the color combinations in men's fashion through men's fashion collection from 2000 to 2008. The characteristics of color combinations with Brown analyzed two color combinations for the top and bottom as follows: First, the hue characteristics of Brown two color combinations were analyzed in men's fashion. Second, the tone characteristics of Brown two color combinations were analyzed in men's fashion. Third, the characteristics of color combinations were analyzed in the Brown top and bottom according to the hues in men's fashion. The Brown color combinations were analyzed according to the 10 hues and achromatic colors. As a result, 10YR was most used in both the top and bottom in F/W and S/S. As for the Brown color combinations of the 12 tones and achromatic colors in the top and bottom, dark grayish was the most used in S/S and F/W regardless of the seasons. The Brown color combinations in men's fashion were analyzed in terms of characteristics. As a result, 10YR and 2.5Y were most used. They were also of the highest frequency in the color combinations of Brown tops and bottoms.

• BMB Reports
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• v.46 no.11
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• pp.539-543
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• 2013

There is a correlation between obesity and the amount of brown adipose tissue; however, the molecular mechanism of brown adipogenic differentiation has not been as extensively studied. In this study, we performed a protein tyrosine phosphatase (PTP) profiling analysis during the brown adipogenic differentiation of mouse primary brown preadipocytes. Several PTPs, including PTPRF, PTPRZ, and DUSP12 showing differential expression patterns were identified. In the case of DUSP12, the expression level is dramatically downregulated during brown adipogenesis. The ectopic expression of DUSP12 using a retroviral expression system induces the suppression of adipogenic differentiation, whereas a catalytic inactive DUSP12 mutant showed no effect on differentiation. These results suggest that DUSP12 is involved in brown adipogenic differentiation and may be used as a target protein for the treatment or prevention of obesity by the regulation of brown adipogenic differentiation.