• Food Science and Preservation
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• v.20 no.3
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• pp.365-371
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• 2013

The organic acids, fuel oil contents and antioxidant activities of Yakju with the addition of rice varieties were investigated. The rice cultivars that were used in this study were Ilmi rice, Hopyung rice, Hopum rice, Hanarum rice, Anda rice and Indica rice. The study results are as follows: the pH values of Ilmi Yakju and Hanarum Yakju were 4.14 and 4.07, respectively, and those of the other Yakjus, 3.92~3.98. The total titratable acid content of the Yakju for which Indica rice was imported from Thailand was highest among the samples. The reducing sugars content of the Yakju for which Indica rice was used was higher than that of the other samples. The ethanol content of the Hanarum Yakju was higher than that of the other Yakjus, and the lowest ethanol content was found for the Indica Yakju. The major organic acid component of the Yakju was lactic acid. The total organic acid content was highest in the Indica rice Yakju. The amounts of the following main fusel oils were highest, in the following order: 2-butyl alcohol, 2-pentanol, N-propyl alcohol, acetaldehyde, ethyl acetate, methyl alcohol and 2-methyl-1-propyl alcohol. The DPPH free radical scavenging activity of the Indica rice Yakju was much higher than that of the Ilmi rice Yakju and the Hanarum rice Yakju. Also, the SOD activity of the Indica rice Yakju was strongest among all the samples. The total polyphenol content of the Indica rice Yakju was the highest among all the samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1336-1342
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• 2017

The study examined and compared the physicochemical and characteristics of various rice brand varieties and private brand products on the market. The moisture content in the proximate composition of rice was 15.67~17.03%, crude protein content was 5.73~6.30%, crude lipid content was 0.38~0.95%, and crude ash content was 0.23~0.56 %. Ilmi and Ilpum had high moisture content, whereas Gosihikkari and Hopyeong had high crude protein content. In the Hunter's color value of rice flour, L value was 96.76~97.27, a value was -1.63~-0.63, and b value was 2.00~2.60. The WAI was 1.21~1.39, WSI was 0.63~0.93%, and amylose content was 14.63~20.86%, respectively; Gosihikkari and Ilmi showed the lowest values. The X-ray diffraction patterns of rice flours of all varieties showed an A shape. For the amylogram properties of rice flour, initial pasting temperature was $59.57{\sim}63.23^{\circ}C$, maximum viscosity was 569.00~718.67 B.U. (Brabender Units), breakdown was 303.00~423.67 B.U., and setback was 212.67~265.33 B.U.. For differential scanning calorimeter (DSC) of rice flour, onset temperature was $54.66{\sim}58.63^{\circ}C$, peak temperature was $65.87{\sim}68.14^{\circ}C$, end temperature was $73.37{\sim}75.54^{\circ}C$, and enthalpy was 1.98~2.95 cal/g. The rice varieties with high internal density and initial pasting temperature as well as low crude protein content, WAI, amylose content, and setback can be classified as good. Gosihikkari in Gyeonggi Province, Ilmi and Hopyeong in Jeollanam-do, and Samgwang in Chungcheongnam-do are among them.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.63 no.4
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• pp.304-313
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• 2018

The objective of this study was to investigate the resistance starch(RS) content and in vitro hydrolysis index of roasted rice flours for low GI food development. This study used intermediate and high amylose rice varieties containing resistant starch. The intermediate amylose rice varieties 'Ilmi' and high amylose rice varieties, 'Goami4' and 'Dodamssal' were tested. The crude fat and crude protein contents of the rice cultivars ranged 2.12~3.08% and 6.2~7.63%, respectively. The RS and amylose contents of Dodamssal and Goami4 were higher than those of Ilmi. RS content of Ilmi was not significantly different before and after roasting treatment. The RS content of Goami4 before roasting was significantly higher than that of Dodamssal, but the RS content of Dodamssal was higher than that of Goami4 at temperatures above $210^{\circ}C$ of roasting. The soluble starch decreased after roasting in Goami4 and Dodamssal. Starch hydrolysis index (HI) and expected glycemic index (GI) were higher in order of Imi, Goami4 and Dodamssal regardless of roasting treatment. The sensory evaluation showed high scores in Dodamssal for color, flavor, bitter taste, bitter taste, sweet taste and sweetness at $240^{\circ}C$ for 10 min and $210^{\circ}C$ for 30 min. The results of this study indicate that Dodamssal was suitable varieties for powder meal with low GI.

• Korean Journal of Breeding Science
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• v.50 no.4
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• pp.406-414
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• 2018

This study was conducted to develop environmental risk assessments and biosafety guides for insect-resistant genetically modified rice in an LMO (Living Modified Organism) isolation field. In the LMO quarantine area of Kyungpook National University, the species diversities and population densities of non-target insects found on insect-resistant genetically modified rice (Bt-T), rice resistant to Cnaphalocrocis medinalis, and non-GM rice (Dongjin-byeo and Ilmi-byeo) were investigated. The Bt-T plants were, therefore, evaluated under field conditions to detect possible impacts on above ground insects and spiders. In 2016 and 2017, the study compared transgenic rice and two non-GM reference rice, namely Dongjin-byeo and Ilmi-byeo, at Gunwi. A total of 9,552 individuals from 51 families and 11 orders were collected from the LMO isolation field. From the three types of rice fields, a total of 3,042; 3,212; and 3,297 individuals from the Bt-T, Dongjin-byeo, and Ilmi-byeo were collected, respectively. There was no difference between the population densities of the non-target insect pests, natural enemies, and other insects on the Bt-T compared to non-GM rice. The data on insect species population densities were subjected to principal component analysis (PCA) without distinguishing between the three varieties, namely GM, non-GM, and reference cultivar, in all cultivation years. However, the PCA clearly separated the samples based on the cultivation years. These results suggest that insect species diversities and population densities during plant cultivation are determined by environmental factors (growing condition and seasons) rather than by genetic factors.

• Research in Plant Disease
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• v.12 no.1
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• pp.5-9
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• 2006

Grain discoloration, caused by several microorganisms, is a minor disease, but it is gaining importance in almost all rice growing areas of the world in recent years. Such grains are of low market value and consumption appeal in addition to their abnormal performance as seed of source of nutrient value. When the casual agents were inoculated on rice plant,'Ilmi-byeo'(at right before heading time and on heading time), the incidence of rice ear blight caused by Alternaria alternate and Nigrospora oryzae was higher in a plot inoculated at right before heading time than (in n plot inoculated) on heading time. Meanwhile, the incidence of rice ear blight caused by Bipolaris oryzae and Curvularia lunate was higher in a plot inoculated on heading time than in a plot inoculated at right before heading time. In rice quality, the ratio of imperfect grains was increased at right before heading time or on heading time by Nigrospora oryzae or Alternaria alternata, respectively. As discoloration rate of rice grains increased on 'Ilmi-byeo', the percentage of perfect grains decreased proportionally and the percentage of damaged rice grains increased remarkably.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.930-936
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• 2004

Effects of rice cultivars and degree of milling (DM) on composition, pasting properties, total phenolic contents, and distribution of phenolic acids were investigated. Rice and bran fractions with 94.4, 92.0, and 90.4% milling yields from brown rice of four cultivars (Odae, Nampyung, Chucheong, and Ilmi) were used. Fat and ash contents of milled rices decreased with increasing DM, whereas protein contents were not affected. In rice bran, differences in fat and ash contents by cultivars were higher than those caused by DM. With increasing DM, gelatinization temperature of rice flour decreased, whereas peak viscosity and hold viscosity at $95^{\circ}C$ increased. While cold viscosity, final viscosity, and setback varied among cultivars, DM had little effect. Total polyphenolic contents in brown rice, milled rice, and rice bran were 93.9-88.8, 30.3-71.9, and 310.0-541.6 mg catechin eq/100g, respectively. Major phenolic compounds were identified as ferulic and p-coumaric acids. Total phenolic content of brown rice (65.9-27.9 mg%) decreased with increasing DM, whereas ratio of ferulic acid composition increased. Chucheong and Ilmi varieties showed biggest reduction of phenolic acid contents by milling. In rice bran, ferulic and p-coumaric acids were 157.8-240.2 and 31.8-90.4 mg%, respectively. Contents of sinapinic, benzoic, and m-hydroxybenzoic acids in rice bran were higher than those of brown and milled rices.

• Microbiology and Biotechnology Letters
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• v.47 no.4
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• pp.555-564
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• 2019

Biodiesel is produced through the transesterification process in the presence of alcohol and a catalyst that catalyzes the conversion of triglycerides to esters and glycerol compounds. A more optimal product conversion can be achieved using enzymes, such as lipase. Lipase is reported to be produced in osmophilic yeasts due to the low water content in their natural habitats. Wild forest honey is one of the osmophilic natural habitats in Indonesia. However, lipase-producing yeast has not been reported in the Indonesian honey. In this study, we screened the lipase-producing yeasts isolated from wild forest honey collected from Central Sulawesi. The production profile and activity of lipase were determined at different pH values and temperatures. One promising yeast was isolated from the honey, which was identified as Zygosaccharomyces mellis SG 1.2 based on ITS sequence. The maximum lipase production (24.56 ± 1.30 U/mg biomass) was achieved by culturing the strain in a medium containing 2% olive oil as a carbon source at pH 7 and 30℃ for 40 h. The optimum pH and temperature for lipase activity were 6 and 55℃, respectively. The enzyme maintained 80% of its activity upon incubation at 25℃ for 4 h. However, the enzyme activity decreased by more than 50% upon incubation at 35 and 40℃ for 2 h. This is the first study to report the lipase producing capability of Z. mellis. Further studies are needed to optimize the enzyme production.

• Journal of the Korean Mathematical Society
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• v.51 no.5
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• pp.1089-1104
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• 2014

An operator $T{\in}L(H)$, is said to belong to k-quasi class $A_n^*$ operator if $$T^{*k}({\mid}T^{n+1}{\mid}^{\frac{2}{n+1}}-{\mid}T^*{\mid}^2)T^k{\geq}O$$ for some positive integer n and some positive integer k. First, we will see some properties of this class of operators and prove Weyl's theorem for algebraically k-quasi class $A_n^*$. Second, we consider the tensor product for k-quasi class $A_n^*$, giving a necessary and sufficient condition for $T{\otimes}S$ to be a k-quasi class $A_n^*$, when T and S are both non-zero operators. Then, the existence of a nontrivial hyperinvariant subspace of k-quasi class $A_n^*$ operator will be shown, and it will also be shown that if X is a Hilbert-Schmidt operator, A and $(B^*)^{-1}$ are k-quasi class $A_n^*$ operators such that AX = XB, then $A^*X=XB^*$. Finally, we will prove the spectrum continuity of this class of operators.

• International Journal of Control, Automation, and Systems
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• v.5 no.2
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• pp.117-127
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• 2007

Many real world control systems usually track several control objectives, simultaneously. At the moment, it is desirable to meet all specified goals using the controllers with simple structures like as proportional-integral (PI) and proportional-integral-derivative (PID) which are very useful in industry applications. Since in practice, these controllers are commonly tuned based on classical or trial-and-error approaches, they are incapable of obtaining good dynamical performance to capture all design objectives and specifications. This paper addresses a new method to bridge the gap between the power of optimal multiobjective control and PI/PID industrial controls. First the PI/PID control problem is reduced to a static output feedback control synthesis through the mixed $H_2/H_{\infty}$ control technique, and then the control parameters are easily carried out using an iterative linear matrix inequalities (ILMI) algorithm. Numerical examples on load-frequency control (LFC) and power system stabilizer (PSS) designs are given to illustrate the proposed methodology. The results are compared with genetic algorithm (GA) based multiobjective control and LMI based full order mixed $H_2/H_{\infty}$ control designs.

• Asian Journal of Business Environment
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• v.10 no.3
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• pp.23-33
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• 2020

Purpose: The purpose of this study is for the leading sector, a pattern of shifting structure of the economic sector, and community export competitiveness on the economy Malinau Regency. Research design, data, and methodology: The type of data used is secondary data with a quantitative approach of 2009-2018. The study data used Location Quotient (LQ), Shift Share Analysis (SSA), and Revealed Comparative Advantage (RCA) analysis tools. Results: There are 6 leading sectors: agriculture; electricity, gas, and clean water; building and construction; trade, hotels, and restaurants. That has been classified has changed the economic structure of the Malinau Regency from the secondary sector to the tertiary and primary sectors in 10 years. While, community export competitiveness of the Malinau Regency through RCA Analysis, see if the export products of coal and excavation (types A, B, C) are shown to have a higher comparative advantage with comparative advantage. This shows that only a few commodities that can provide the good performance of export. Conclusions: Analysis of economic growth in the Malinau Regency after regional autonomy shows that there has been a shift in the economic structure of the economy which is dominated by the structure of the primary sector.