• Food Science and Preservation
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• v.9 no.2
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• pp.179-183
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• 2002

This study was carried out to set up alcohol fermentation condition for uncooked corn. Response surface methodology(RSM) was applied to optimize and monitor the alcohol fermentation condition with uncooked corn. The optimal yeast strain for fermentation of uncooked corn was Saccharomyces cerevisiae GRJ. The polynomial equation for alcohol contents, brix, pH and total acidity showed 0.8852, 0.9202, 0.8806 and 0.9940 of R$^2$, respectively. The optimal rendition for maximum alcohol contents were 0.18%(w/w) of enzyme concentration and 180%(v/w) of added water content. Predicted values at optimum alcohol fermentation condition agreed with experimental value.

• Journal of the Korean Home Economics Association
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• v.25 no.2
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• pp.31-38
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• 1987

This paper aims to examine the velocity of water absorption of cotton, hemp, and T/C fabrics sized by rice, wheat, potato, corn flour and pp.V.A.. Experimental variables such as the concentration of sizing agents, the moisture regain of unsized fabrics and the ironing temperature showed the following results. 1. When the fabrics were sized, the velocity of water absorption increased according to the order of corn, rice, potato, wheat flour and pp.V.A. for cotton fabrics, of corn, potato, rice, wheat flour and pp.V.A. for hemp fabrics, and of corn, wheat, rice, potato flour and pp.V.A. for T/C fabrics; corn flour showed the highest velocity of water absorption and pp.V.A. did the lowest among all the others mentioned above. 2. The higher fabric density, the higher velocity of water absorption. The finer the count of fabric yarn, the higher velocity of water absorption. 3. The material of sized fabrics most affected the velocity of water absorption than other factors of those. 4. To a certain extent, the higher the concentration of sizing agent, the higher the velocity of water absorption. 5. The fabrics with moisture regain of 20% before sizing showed the highest velocity of water absorption. 6. The ironing temperature after sizing fabrics mentioned below showed the highest velocity of water absorption; 180$^{\circ}C$ for cotton, 200$^{\circ}C$ for hemp, and 160$^{\circ}C$ for T/C fabrics.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.201-205
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• 1984

Some physicochemical properties of ginger root (Zingiber officinale) starch were compared with those of cross-linked corn starch. The ginger root starch that contained 23.5% amylose had a water-binding capacity of 99.1% and a B-type X-ray diffraction pattern. The optical transmittance of the ginger root starch suspension increased from $70^{\circ}C$ and showed a similar pattern to cross-linked corn starch. Solubility studies revealed that both ginger root and cross-linked corn starches had low swelling power and solubility in water up to $90^{\circ}C$, and reduced solubility in potassium hydroxide. Brabender amylograph data indicated that the ginger root starch (7%) had a relatively high initial pasting temperature $(81.5^{\circ}C)$ and was stable against heat and mechanical shear, which resembled to the cross-linked corn starch.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1260-1268
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• 1999

Physical properties were investigated in tangsuyuk batter containing different amounts of ingredients, such as wheat flour, corn starch, sodium bicarbonate, alum and water. For the response surface methodology (RSM) central composite design was used to determine the optimal ingredient ratios for viscosity, color properties(lightness, redness, yellowness, color differences) and cutting forces. There were significant differences(p<0.05) between the different batter mixtures. The lightness(L) of batter was in proportion to the increased amount of wheat flour and corn starch. Higher redness was recorded with increasing corn starch. Higher yellowness was observed with increasing wheat flour and sodium bicarbonate. Color differences were higher with increasing wheat flour, corn starch, and/or alum and decreasing water. Cutting forces were linearly increased with increasing sodium bicarbonate. From these results, it is possible to monitor the effects of ingredients on physical properties of tangsuyuk batter, and to predict their optimal ratios.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1996.06c
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• pp.792-801
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• 1996

A thinning algorithm -based image analysis technique was developed to measure corn root lengths. The root length measurement method was evaluated by comparing thread lengths measured by the image analysis system with actual thread lengths. The length measurement method accurately estimated actual thread lengths (less than 2% calculated error). Also, a rapid root length density measurement procedure, which utilizes the above root length measurement method, was developed to estimate corn root length density without washing the roots. Root length densities estimated from the cut soil surface of core samples taken from the field were paired with the root length densities determined from washed roots from the same soil core sample. A linear relationship between these two values was expected and was found. Eliminating the root washing procedure reduces the time required for measuring corn root length density substantially.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.3
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• pp.314-319
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• 2008

Near infrared (NIR) spectroscopy was used to classify normal and artificially aged nonviable corn (Zea mays L., cv. 'Suwon19') seeds. The spectra at 1100-2500nm were scanned with normal and artificially aged single seeds and analyzed by principle component analysis (PCA). To discriminate normal seeds from artificially aged seeds, a calibration modeling set was developed with a discriminant partial least square 2 (PLS 2) method. The calibration model derived from PLS 2 resulted in 100% classification accuracy of normal and artificially aged (aged) seeds from the raw, the 1st and 2nd derivative spectra. The prediction accuracy of the unknown normal seeds was 88, 100 and 97% from the raw, the $1^{st}$ and $2^{nd}$ derivative spectra, and that of the unknown aged seeds was 100% from all the raw, the $1^{st}$ and $2^{nd}$ derivative spectra, respectively. The results showed a possibility to separate corn seeds into viable and non-viable using NIR spectroscopy.

• Korean journal of applied entomology
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• v.14 no.4 s.25
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• pp.221-225
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• 1975

The European corn borer, Ostrinia nubilalis (Hubner) has been known as only one species of genus Ostrinia in Korea. After Mutuura and Munroe(1970) revised the genus Ostrinia, the name of the corn stem borer in Korea has been very confused. The critical examination of the external morphology and the genitalia revealed that species of the genus Ostrinia occurring in Korea are O. fyrbacakus (Guenee, O. scapulalis (Walker), O. zaguliaevi Mut. & Mun. and O. zealis (Guenee)

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.5
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• pp.432-439
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• 2006

An experiment was conducted to characterize the seed vigour of sweet (su) and super sweet (sh2) corn seeds stored at different temperatures and relative humidities (RH). Hybrid seeds of Early Sunglow ${\times}$ Golden Cross Bantam 70 (su) and Xtrasweet 82 ${\times}$ Fortune (sh2) were stored at different temperatures ($5\;and\;15^{\circ}C$) and RH(70 and 85%) for 10 months. Results of the experiment show that seed deterioration of super sweet corn was much faster than that of sweet corn under all storage conditions. Germination rate of sweet corn seeds at $25^{\circ}C$ and emergence rate in cold test showed similar patterns. Emergence rate of super sweet corn in cold test was significantly lower than the germination rate at $25^{\circ}C$. Germination rate of both sweet and super sweet corns was positively correlated to the emergence rate in cold test, but the correlation coefficient of super sweet corn was much lower compared to the sweet corn. This implies that the viability of super sweet corn seeds should be tested in the cold test to estimate field emergence rate. Seeds of sweet corn could be stored for 5 months under all storage conditions without significant seed deterioration, while those of super sweet corn should be stored at low temperature and RH. The emergence rate of sweet corn in cold test was not correlated to the leakage of total sugars, electrolytes or ${\alpha}-amylase$ activity, while that of super sweet com was positively correlated to the ${\alpha}-amylase$ activity, negatively correlated to the leakage of electrolytes, and was not correlated to the leakage of total sugars.

• Korean Journal of Poultry Science
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• v.11 no.2
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• pp.109-114
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• 1984

The experiment was made to study the effect of levels of metabolizable energy of basal diets on apparent metabolizable energy (AME) and true metabolizable energy (TME) values of corn and soybean meals. The test materials, corn and soybean meals, were substituted with basal diet at 50% and 30%, respectively. The excreta of fed md unfed birds were collected for 30 hours. The results obtained were as follows; 1. The AME values of corn were not significantly different among treatments (P＞0.05) except for 2400 Kcal/13% treatment, The AME values of soybean meals differed significantly between 2,400 Kcal/13% and 2,800 Kcal/15% or 3,000 Kcal/16%, but were not different between 2,400 Kcal/13% and 2,600 Kcal/14 % (probability at 5% level). 2. The energy levels of basal diets did not affect the AME values of corn and soybean meals (P＞0.05) except 2,400 Kcal/13% treatment. This fact indicates that it is not necessary to change energy levels of basal diet according to test materials. 3. That the values of standard error of soybean meals were higher than those of corn was resulted from its low level of substitution with basal diet. 4. The TME values of corn showed significant differences (P＜0.05) between 2,400Kcal/13% treatment and other treatments but those of soybean meals were not different among all treatments (P＞0.05). 5. The reason that the AME values of corn and soybean meals and the TME values of corn reduced significantly in 2,400 Kcal/13% could be explained by the effect of interaction among ingredients in the diet.

• Food Science and Preservation
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• v.11 no.4
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• pp.496-502
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• 2004

Purified acorn starch was obtained from alkali precipitation method. Acorn amylose and acorn amylopectin were fractionated from purified acorn starch by butanol improvement method. Gel permeation chromatography (GPC) was used to measure molecular weight distribution of acorn starch, acorn amylose, acorn amylopectin and corn starch, corn amylose, corn amylopectin. GPC measurement diagrams were obtained by each retention time. And then, we used DMSO and DMF as solvent, pullulan as standard material. We calculated the Number-average molar mass (Mn), Weight-average molar mass (Mw) and polydispersity from molecular weight distribution of each sample. As a result of estimating molecular weight using GPC, Mw of amylose has small value than Mw of amylopectin. From this fact, the molecular structural aspects of amylose and amylopectin were predicted and it was in good agrement with the tendency of polydispersity by GPC. The polydispersity of starch had big value than amylose and amylopectin, from this result, it might be known that the range of molecular weight appeared broad by heterogeneous properties of two components. The viscosity of purified acorn starch, amylose, amylopectin seperated from acorn starch, was decreased by increasing the shear rate and raising the temperature exponentially. Acorn starch solutions exhibited pseudoplastic power law fluid behavior.