• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.222-222
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• 2022

Improving the taste of rice in the breeding process is one of the important goals. However, it takes a lot of time and effort to select lines with good grain quality. MAS related to rice quality can help quickly and accurately select the elite lines in breeding programs. QTL qTV9, derived from Wandoaengmi 6, has been reported as a marker associated with improved glossiness of rice (Park et al., 2019). To confirm the function of QTL qTV9, 186 RILs derived from Hwayeong/Wandoaengmi6 were cultivated on ordinary planting cultivation for five years. The average DTH of Hwayeong and Wandoaengmi 6 was not significant at 99 and 97 days, respectively, but the averages of TV (toyo value) were 72.6 and 86.0, respectively. The DTH and TV of RIL vary from year to year. In 2017-2018, the average DTH was 98 days, which was significantly higher than the other three years. In 2018 and 2021, the average TV was 79.5 and 86.5, respectively, which were significantly higher than in other years. As a result of correlation analysis, DTH in the different years showed highly significant positive correlations (r = 0.71-0.92) from 0.71 to 0.92, whereas TV showed positive but weaker correlations (r = 0.42-0.71). The correlation between DTH and TV in each year was significant but weak (r = 0.25-0.64) and there was no correlation in 2017. The TV (77.6-88.7) of RILs with QTL qTV9 was significantly higher than that of RILs without qTV9 (72.6-84.9) for all five years. As a result of analyzing TV by DTH group, the TV of the lines with qTV9 in DTH groups (93-97) and (98-103) showed a significantly higher trend for all 5 years. And TV was not significant in DTH groups A, B, E, and F. This may have been influenced by factors such as insufficient populations between groups or differences in harvest timing. This study is expected to be used as data for improving the glossiness of cooked rice in breeding programs, and further study of the QTL qTV9 marker is required.

• Proceedings of the Korean Society of Crop Science Conference
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• 2020.06a
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• pp.161-161
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• 2020

• Korean Journal of Agricultural Science
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• v.42 no.3
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• pp.151-158
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• 2015

This study was conducted to know the variation and relationship of rice grain quality and starch pasting properties by transplanting times. Two early maturing rice cultivars which accounted for the most area of early maturing rice cultivar in Chungnam province were used. The experiment was laid out in a split-plot design with 3 replications. The main plot consisted of three transplanting times viz. early (April 25), ordinary (May 25) and late (June 25) with sub-plots containing two cultivars. According to the transplanting times, most of rice grain quality and starch pasting properties showed significant difference and Joami showed higher grain quality than Unkwang in all transplanting times. Especially, rice grain quality was improved when transplanted late, showing high head rice and glossiness of cooked rice due to the lower mean temperature during grain filling stage. Glossiness of cooked rice was positively correlated with head rice ratio, amylose content and setback value, and negatively correlated with chalky rice ratio and protein content. The highest positive and negative correlation were observed between breakdown value and peak viscosity ($r=0.98^{**}$), and breakdown and setback ($r=-0.94^{**}$), respectively. These results provide some information for rice researchers and producers producing cultivars with an improved quality, suggesting that rice quality is highly influenced by temperature at grain filling stage, and transplanting times is crucial in improving rice quality. In addition, starch pasting properties are useful for determining rice quality because rice grain quality and starch pasting properties are dependent on each other.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.532-538
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• 2006

Physicochemical and sensory characteristics of the jelly prepared with various levels of resistant starch were investigated in this study. Water content of RS10 sample group had significantly the highest value of 12.55% and that of the RS20 sample group had significantly the lowest value of all (p<0.05). RS20 sample group had significantly the highest value in sweetness. The value of pH were decreased with increased levels of the resistant starch in jelly preparation. The Hunter L values were not significantly different among the sample groups, but the RS20 sample group had the highest value of all. The hardness was increased as the addition levels of the resistant starch was increased. Results of sensory characteristics of RS20 sample group showed significantly the higher values in strawberry aroma, sweetness and after taste and significantly the lower value in stickiness than those in the other sample groups at p<0.05. Strawberry flavor, springiness and glossiness of RS5 sample group had significantly the largest values of all (p<0.05). The sensory properties of clarity and glossiness were negatively correlated with the mechanical properties of the color value and hardness at p<0.05. Sensory sweetness and after taste showed negative correlation with the values of pH in jelly preparation(p<0.05).

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.185-185
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• 2017

In previously study, we evaluated seed germination for longevity derived from a cross between 'Ilmi' and 'Dharial', a weed rice collected in Bangladesh. The strong germination trait originated from 'Dharial' was incorporated into 'Ilmi', through backcross method. The germination ratio was evaluated after two years of room temperature storage conditions. A high germination ratio of 80.5% in donor plant of 'Dharial' and 77.3% in an introgression lines was observed based on the two years of storage while the recurrent japonica cultivars, 'Ilmi' was failed in germination. In this study, we investigate changes in physicochemical properties of 'Ilmi' and introgression lines (ILs) stored at room temperature. We analyzed germination rate, texture of cooked rice, toyo glossiness value, pasting properties, amylose content, protein content and ${\alpha}-amylase$ content of 'Ilmi' and 5 introgressions every 4 months on the room temperature condition. Seed germinations were decreased by storage periods. Three ILs germination rate was slowly decreased more than 'Ilmi' and 2 another ILs after 4 months. Toyo glossiness value of 'Ilmi' and three ILs were no difference, but, 2 ILs gradually decreased every 4 months at storage periods. Pasting properties were affected by storage temperatures and periods of 'Ilmi' and ILs. The increase at breakdown was observed but setback was decreased by storage periods. Amylose content and protein content were no significant difference at storage periods, respectively. The ${\alpha}-amylase$ content was gradually increased during the storage periods. The introgression line could be useful to increase longevity and maintain quality during storage of japonica rice seed.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.293-293
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• 2017

The objective of this study was to determine physicochemical changes in brown rice during ageing condition. Five varieties (Haiami, Ilpum, Daecheong, Jungwon, and Dasan1) of brown rice were stored at $35^{\circ}C$ for 8 weeks. Crude protein and lipid content, seed germination rate, fat acidity, tocol content, TOYO glossiness value, pasting properties, and composition of storage proteins were measured to evaluate its quality during storage. The isomers of tocols (tocopherol and tocotrienols) were quantified using HPLC system, and the pattern of variation in rice storage proteins was examined through electrophoresis of protein extracts. Seed germination rate decreased by 2.7 times, whereas the fatty acid value dramatically increased by 4.8 times after 8 weeks of storage. Toyo glossiness value of cooked milled rice considerably affected by storage period, and the pasting properties of milled rice were also influenced by storage. The final viscosity and breakdown value increased, but setback decreased during storage. In terms of storage protein, proportion of prolamin (14.3 kDa) and globulin (26.4 kDa) increased, whereas percentage of glutelin (34-39 kDa and 21-22 kD) decreased. Furthermore, the contents of total tocol and isomers decreased in stored brown rice.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2005.05a
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• pp.77-80
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• 2005

The surface of concrete tiles is weak in moisture that it occurrenced efflorescence, but in the former study we found that it is possible to ensure moisture stability of concrete surface by autoclaving. So this study is to discuss the moisture stability and Physical Properties of high-strength glossy concrete according to time and temperature of autoclave curing. As the results, by increasing time and temperature of autoclave curing, compressive strength and surface hardness increased and glossiness decreased. In the case to 3 hour and $180^{\circ}C$ of autoclave curing, there is not effloescences in mosture stability test.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1997.04a
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• pp.1083-1087
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• 1997

End milling is available for machining the variable shape of products and has brrn widely applied in many Manufacturing industries. The surface finish of machined parts determines quality and functionality of products. Surface roughness causes friction,noise,fracture, glossiness and seizure, so many research had been performed to precisely. In particular an experimental analysis was carried out to investigate the influence ofsurface roughness on the fractal dimension. This parameter was assumed to contain not only information of roughness but also extra meaning. Experiments which were performed under various cutting conditions to compare fractal dimension with surface roughness R /sab a/ show fractal dimension to be useful parameter for determining of roughness.

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.553-559
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• 1998

Influence of garlic on the quality characteristics of apple jam was investigated. Apple jams with various amounts of sugar and garlic were prepared, and their sweetness, color difference, and instrumental texture were evaluated. The results were as follows: 1. When equal amount of sugar was added, the sweetness of apple jam decreased as the garlic content increased. 2. As the garlic content increased, the lightness and yellowness tended to be high and the redness and ΔE tended to be low, resulting that the color of apple jam was improved. 3. As the sugar content increased, the hardness and adhesiveness of the jam tended to increase when garlic was added at 10%. 4. Apple jam with 60% sugar and 10% garlic was the best in adhesiveness, glossiness, and overall quality by sensory evaluation. As the addition of garlic did not cause any significant difference in flavor, cooked garlic could be applied in apple jams.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2017.05a
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• pp.202-203
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• 2017

In this study, the concept of exposed concrete is basically considered and various expressions of concrete surface texture are verified variously. Based on this comparison, the characteristics of exposed surface of concrete according to the change of coating material applicable to formwork are compared and analyzed. I am trying to find a way to apply exposed concrete in a convenient way, In order to observe the characteristics of concrete exposed surface according to the form material, As the surface is smooth and tight, the surface condition of the concrete is smooth and the pore is small.