• Journal of the East Asian Society of Dietary Life
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• v.14 no.2
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• pp.135-144
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• 2004

A total of 40 Korean and Japanese rice varieties were evaluated for their main chemical components, physical properties, cooking quality, pasting properties, and instrumental measurements. Based on their quality evaluations, it was concluded that Korean and Japanese rice varieties were not significantly different in the basic components of NIR (Near Infra Red) data and the chemical analysis from the uncooked brown and milled rices. Korean rice had a little bit higher protein and amylose contents but much lower fat acidity than those of Japanese rice from the chemical analysis. From all the data of three different kinds of NIR methods, Korean and Japanese milled rice were very similar except the taste score. Japanese rice showed a slightly higher taste score, a little bit higher lightness and whiteness, but lower yellowness and redness than Korean one. From all those data of NIR and the chemical analysis, Korean and Japanese rices had very similar components except the fat content.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.785-794
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• 2013

To satisfy the consumer's interest with safety and high quality of staple foods, the physicochemical properties and cooking quality of organic rice using hairy vetch in Korea were compared. Two Korean varieties, Hopyeong and Ilmi, two Japanese varieties, Koshihikari and Hedomebore, and newly developed in Jeonnam, Mipum which cultivated in the same region and conditions were used. Physicochemical properties and cooking quality were investigated. All samples were japonica type short grains and their length/width ranged 1.74-1.84. The protein, ash, and crude lipid contents were significantly different with varieties and the protein content of Korean rice was lower than that of Japanese rice, especially, that of Hopyeong was the lowest. Amylose content and initial pasting temperature were lower in Hopyeong and Japanese rice, but peak viscosities showed reverse trends. Swelling power at $80^{\circ}C$ showed higher in Hopyeong and Koshihikari. Color values, L, a and b were significant difference with varieties and color differences of Hopyeong and Huitomebore were lower than those of others. Texture properties, hardness and adhesiveness of Hopyeong cooked rice showed the lowest values, but adhesiveness of Japanese cooked rice exhibited the highest value. On sensory evaluation of cooked rice, glossiness of Koshihikari, intactness of Koshihikari, Huitomebore, and Hopyeong, stickiness of Koshihikari and Hopyeong showed higher values (p<0.05). The overall quality score of organic cooked rices decreased as following order; Koshihikari> Hopyeong> Huitomebore> Mipum> Ilmi.

• Korean Journal of Plant Resources
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• v.10 no.4
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• pp.418-421
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• 1997

This research was performed to understand physiological and ecological characterisities and to de stable production by the way of the establishment of cultivation in elephant food. The results of the investigation of developmental characterisitics, leaf area, photosynthetic ability, chloroplast content for collective varieties are as follows. In the ecological characterisrics for five varieties of elephant food collected from domestic and foreign countries, appearance days for Japanese collective varieties was 60 days, which was two days earlier than domestic collective variety, Jechon collective variety. In appearance rate, Japanese collective variety was 90%, which was higher than Kumsan collective variety, 85%. In the development and yield of the ground portion, Japanese variety was the highest during all developmental period follwed by Chinese and Jechon collective varieties. The larger leaf area, the higher photosynthesis was found. In the amount of chlorophyll content, the higher intercepting light rate, the higher chlorophyll amount was found, which was 30, 50, 70% higher amount than non intercepting light rate.

• Journal of Crop Science and Biotechnology
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• v.10 no.4
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• pp.265-276
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• 2007

The 13 major blast resistance(R) genes against Magnaporthe grisea were screened in a number of Korean rice varieties using molecular markers. Of the 98 rice varieties tested, 28 were found to contain the Pia gene originating from Japanese japonica rice genotypes. The Pib gene from BL1 and BL7 was incorporated into 39 Korean japonica varieties, whereas this same gene from the IRRI-bred indica varieties was detected in all Tongil-type varieties. We also found that 17 of the japonica varieties contained the Pii gene. The Pii gene in Korean rice varieties originates from the Korean japonica variety Nongbaeg, and Japanese japonica varieties Hitomebore, Inabawase, and Todorokiwase. The Pi5 gene, which clusters with Pii on chromosome 9, was identified only in Taebaeg. Thirty-four varieties were found to contain alleles of the resistance gene Pita or Pita-2. The Pita gene in japonica varieties was found to be inherited from the Japanese japonica genotype Shimokita, and the Pita-2 gene was from Fuji280 and Sadominori. Seventeen japonica and one Tongil-type varieties contained the Piz gene, which in the japonica varieties originates from Fukuhikari and 54BC-68. The Piz-t gene contained in three Tongil-type varieties was derived from IRRI-bred indica rice varieties. The Pi9(t) gene locus that is present in Korean japonica and Tongil-type varieties was not inherited from the original Pi9 gene from wild rice Oryza minuta. The Pik-multiple allele genes Pik, Pik-m, and Pik-p were identified in 24 of the varieties tested. In addition, the Pit gene inherited from the indica rice K59 strain was not found in any of the Korean japonica or Tongil-type varieties tested.

• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.596-604
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• 2001

Twelve varieties of Korean rice and ten varieties of Japanese rice were selected. After being milled. they were analyzed about various physicochemical properties such as moisture, protein and amylose, a -amylase activity, gelatinization properties. And after being cooked with proper amount of water texture and other physical properties were measured by Texturometer, Tensipresser and Rheolograph-micro. Finally the sensory evaluation test was carried out. The results were as follows. 1. In case of protein contents, amylose contents and $\alpha$-amylase activity, Korean rice had a slightly higher value than Japanese As a consequence. Korean rice showed a little stronger hardness and a little weaker stickiness compared with Japanese rice. 2. Amylose contents showed very high correlation with other physicochemical properties and peak viscosity and gelatinization temperature of RVA, the ratio of stickiness to hardness( -Hl/Hl ) of Texturometer and the tan $\delta$(the ratio of dynamic loss to dynamic viscoelasticity) of Rheolograph-micro showed high correlation with other analyzed properties. 3. The ( -/+)work balance of low compression test(25% ) of Tensipresser analysis(texture analysis on the surface of cooked rice) and tan f of Rheolograph-micro showed very high correlation with sensory evaluation results. By using this parameters as major independent variables, some trials to derive high confidence multiple regression equations were accomplished. By the equations it would be possible to make an approximate pre-estimate of eating quality for unknown japonica rice.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.8 no.1
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• pp.105-110
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• 1970

Resistance to Black shank of various varieties were investigated in field and incubator. The results were summarized as follows; 1) In occurrence of this disease, yellow tobacco varieties were ranged from 4 days to 12 days after inoculated. 2) Korean native varieties were ranged from 6 days to 20 days. 3) Orient tobacco takes from 8 days to 17 days in occurrence of this one. 4) Japanese varieties ranged from 4 days to 3 days in occurrence of this disease. 5) Dark air-curing tobacco was ranged from 5 days to 14 days. 6) Chinese variety was ranged from 6 days to 11 days. Each varieties of resistant to Black shank was as follows; 1) Yellow tobacco varieties; Cash, Oxford-1, Oxford-3, N.C-75, N.C-95, Golden-cure Delcrest. 2) Native varieties; Sinzongtchio, Muktchio Sosa-3 Mokgitchio. 3) Japanese varieties; Hatano Outaruma Maruha. 4) Chinese variety; Gkzuoe, Yung-zung, Tongzuoe. 5) Orient tobacco; Samsun, Baffra, Xanthix. 6) Dark air-curing varieties; B-Hw, Connecticut-Broad leaf, Connecticut-Havana, Tennessee-Black.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.14
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• pp.133-137
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• 1973

In order to classify the ecotypical and maturing groups 136 Korean local and 4 Japanese Perilla varieties were sown at Suwon on May 20, 1972, and investigations were made on days to flowering, days to maturing and growth duration. Results obtained were summarized as follows: 1. Ecotype was classified from 6 groups with combination of the long and short duration from sowing to flowering and maturing period. The classified symbols of groups were Ia, Ib, IIa, IIIa, and IIIb. I: long duration. to flowering II: medium duration to flowering III: short duration to flowering a: long duration to maturing b: short duration to maturing Korean local varieties were distributed 3 ecotypes of IIa, IIb and IIIa, however, Japanese varieties did 2 ecotypes of IIa and IIb, respectively. 2. Maturing group was classified from 3 groups with long (I), medium (II), and short (III) growth durations. Korean local varieties belong to II and III groups but Japanese varieties belong to I and II groups, respectively. 3. Three were highly significant positive correlation (0.685) between ecotypical and maturing group. Ecotype was more related with days to flowering and growth duration, however, maturing group was related with days to flowering, days for maturing, and growth duration. Korean local varieties, more distributed into ecotype than maturing group, were attributed to differences of environmental conditions and cultural practices at different provinces.

• Journal of the Korean Society of Clothing and Textiles
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• v.14 no.1 s.33
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• pp.55-67
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• 1990

This is a review on the longitudinal transformation of the Japanese trousers, which is prepared as a pre-study for the comparative analysis of the forms of Korean and Japanese folk trousers. The special traits of the Japanese trousers are found to be as follows: 1) The Japanese trousers seem to have their root in the Northern-Asian or Schithian culture. 2) While the ancient forms of Japanese trousers, esp., those of the 8C before include the same types as Korean folk trousers, the Medieval and Recent era trousers quite differ and transform themselves into the unique Japanese type. 3) All Japanese trousers can largely be classified into formal and functional trousers. Formal trousers play important role as one of the ceremonial wardrobe and are treated rather as an outermost-wear than as an inner-wear. 4) The formal trousers have skirt-like features with much fullness as are presented in many deep pleats, long crotch lines and long sashes connected to the belt; the femine trousers even omit crotch line. 5) The principal forms of Japanese trousers consist of I, $\wedge,\;\wedge$; the $\lambda$ form of Korean and Chinese type had never existed. 6) Varieties of the composite type of Japanese-Western style appear among the trousers of recent time.

• Journal of Sericultural and Entomological Science
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• v.42 no.1
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• pp.10-13
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• 2000

The objective of this research was to characterize of the silkworm that might be recognized to the Korean native strains. The eleven strains of Korean race used in this study, which is cultured in Korea and Japan seri-cultural research organs. Most of Korean varieties were three molting and univoltine, comparatively longer larval duration than the trimolter general. The egg characters of varieties showed short-eliptic shape and dark brown egg color except for a few varieties which shows greenish dark brown. Also, most of varieties were showed the plain(p) and moricaud( $p_{M}$) in larval markings. Moric marking of the varieties also consist of innumerable dark grayish brown lines and dots, though somewhat darker and lighter than that of the wild silkworm, Bombyx mandarina. Cocoon characters variations of varieties were seen in the size, color and shape. 8 varieties were colored cocoon, i.e., yellow, greenish yellow and light green etc., the others were white cocon. The shape of cocons were consisted of constricted shallowly in the middle and attenuated at one or both ends of cocoon, i.e., spindle. The results of this study is sufficient evidence that Korean strains were shown as the one of regional origin strain of domesticated silkworm such as the Chinese and Japanese etc.c.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.3
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• pp.99-107
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• 1965

Thirteen varieties of hemp, Cannabinus sativa L., consisting of four Italian, one Japanese and eight local varieties were used in the study on the fiber content and a satisfactory selection for the higher-fiber-yielding plants. In addition, the relationship among fiber contents at the ball setting stage, and at the maturity stage, primary fiber content, and total fiber content were determined. The results of the study are summarized as follow: 1. Fiber weight of the matured male plant expressed as percentage of the fiber weight to dried stems varied from 12.09 to 26.71 percent for the Italian varieties, 14.25% for the Japanese variety and ranged from 6.59 to 16.79 for the local varieties. It was shown that on the average, Italian varieties contained more fiber compared with the other varieties. 2. On the same basis, the average percent age of fiber for Italian male plants was 20.77 while it was 20.96 for female plants. For the Japanese variety, similar figures were 14.24 for male plants and 15.43 for female plants. By comparison, the average percent fiber for the male plants of Korean varieties was only 10.34 but averaged 16.79 for female plants. In this experiment, female plants contained a greater percentage of fiber than male plants. 3. Statistically significant correlations were obtained between fiber content at the ball setting stage and fiber content of the mature plant. The correlation coefficient was r=0.942＊＊, while the regression equation was Y=0.28+1.03X. These data indicate that plant. selection by early testing at the ball setting stage is an effective method for the improvement of fiber content. 4. The correlation between primary fiber content and total fiber content was r=0.913＊＊, with a regression equation of Y=12.01+1.20X. It should thus be possible to obtain plants of higher total fiber content at maturity by the selection of plants which have a higher content of primary fiber at the ball setting stage. 5. From a study of the transverse sections from the hemp plant it was shown that Italian varieties have wide bands of primary and secondary fibers with narrow areas of woody material, while both Korean local varieties and Japanese varieties have narrow bands of primary and secondary fiber and wide areas of woody material. For hemp improvement, it is certain that a variety which has a narrow area of woody substances and wide area of fiber in its stem should be selected.