• Proceedings of the Korean Society of Crop Science Conference
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• 1991.05a
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• pp.32-33
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• 1991

• Proceedings of the Korean Society of Crop Science Conference
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• 1990.05a
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• pp.82-83
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• 1990

• Proceedings of the Korean Society of Crop Science Conference
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• 1988.02a
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• pp.56-57
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• 1988

• Nutritional Sciences
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• v.1 no.1
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• pp.16-21
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• 1998

This study was conducted to determine the interaction of dietary wheat bran and dietary calcium levels n)n calcium utilization in post-breeding female rats. It was designed to compare the effects of four different levels (2.5, 5, 10 and 20%) of wheat bran and two different levels (0.5 and 1%) of calcium on bone and calcium balance in post-breeding female rats over a ten-week period. The effects of diet on animal weight gain, serum calcium, femur weight, femur calcium concentration, bone mass and calcium balance were determined and statistically analyzed. The addition of 20% wheat bran significantly (p$\leq$0.05) decreased the weight gain of rats. Serum calcium and bone calcium contents were more affected by dietary calcium level than by dietary wheat bran level. There was no significant difference in fat-free solid, ash, percentage of ash to fat-free solid and percentage of calcium to ash among groups. Groups fed the 1% calcium diet had a higher percentage of calcium to fat-free solid. All rats were in positive calcium balance during the three-4ay experimental period. The average calcium balance of the rats fed 1% calcium diet ranged from 25.34 to 53.90mg and the average calcium balance of the rats fed the 0.5% calcium diet ranged from 26.71 to 32.90mg. In rats receiving 2.5% wheat bran, the difference in calcium balance between the group fed the 1% calcium diet and the group fed the 0.5% calcium diet was only 1.37mg, which was not significantly (p$\leq$0.05) different. In rats receiving 20% wheat bran, the difference in calcium balance between the group fed the 1% calcium diet and the group fed the 0.5% calcium diet was 19.S7mg, which was significantly (p$\leq$0.05) different. The addition of wheat bran caused an increase in the calcium balance of the rats adminslesed the 1% calcium diet. On the other hand, the addition of wheat bran had no effect on the calcium balance of the rats adminislesed the 0.5% calcium diet. In conclusion, calcium utilization of rats wire more positively affected by the interaction of both dietary wheat bran levels and dietary calcium levels than either dietary wheat bran levels or dietary calcium levels alone. Moderate wheat bran consumption did not interfere with the calcium metabolism of rats when calcium intake was high enough.

• The Plant Pathology Journal
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• v.34 no.2
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• pp.93-103
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• 2018

Leaf blotch of wheat caused by Bipolaris sorokiniana is a major constraint to wheat production, causing significant yield reduction resulting in severe economic impact. The present study characterizes to determine and compare pathogenic variability exist/not based on components of leaf blotch disease development and level of aggressiveness due to agroclimatic condition of B. sorokiniana in wheat. A total of 169 virulent isolates of B. sorokiniana isolated from spot blotch infected leaf from different wheat growing agroclimate of Bangladesh. Pathogenic variability was investigated on a susceptible wheat variety 'kanchan' now in Bangladesh. A clear evidence of positive relationship among the components was recorded. From hierarchical cluster analysis five groups were originating among the isolates. It resolved that a large amount of pathogenic diversity exists in Bipolaris sorokiniana. Variation in aggressiveness was found among the isolates from different wheat growing areas. Most virulent isolates BS 24 and BS 33 belonging to High Ganges River Flood Plain agro-climatic zones considered by rice-wheat cropping pattern, hot and humid weather, high land and low organic matter content in soil. Positive relationship was found between pathogenic variability and aggressiveness with agro-climatic condition.

• The Plant Pathology Journal
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• v.30 no.4
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• pp.437-439
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• 2014

A fungus Pyrenophora tritici-repentis induces tan spot of wheat which is a foliar disease that causes yield loss to wheat crops worldwide. In this study, a new, simple and non-costly technique was performed to produce the sexual stage of this fungus in culture, within 9 weeks using wheat straw. This protocol will be helpful to researchers studying the biology of sexual stage development, disease epidemiology and genetics of this fungus.

• Proceedings of the KSRS Conference
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• 2003.11a
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• pp.231-233
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• 2003

Agricultural land use generally shows specific temporal characteristics of NDVI obtained from satellite data. In terms of winter wheat, a higher value compared with other land use types in May and a considerably low value in June could be discriminative features of temporal change of NDVI. In this study, the author examined methods for estimating winter wheat sown area in sub-pixel level of coarse resolution satellite data using temporal characteristics of NDVI. Application of the methods to the major grain production area in China exhibited properly a spatial distribution pattern of winter wheat sown area.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.458-465
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• 2011

Response surface methodology (RSM) was applied to optimize substrate conditions of ribose and hydrolyzed wheat gluten solution for Maillard reaction. Independent variables were NaCl concentration of hydrolyzed wheat gluten ($X_1$), concentration of ribose ($X_2$) and concentration of hydrolyzed wheat gluten ($X_3$), while the dependent variables of the central composite design (CCD) were browning index (absorbance 420 nm), DPPH radical scavenging activity (DF) and sensory preference (score). Optimum substrate conditions at $140^{\circ}C$, 30 min reaction were 3% NaCl concentration of hydrolyzed wheat gluten, 6.2% concentration of ribose and 13.27% concentration of hydrolyzed wheat gluten. The coefficients of determination ($R^2$) were 0.975, 0.960 and 0.854, the model fit was very significant (p<0.001). DPPH radical scavenging activities and sensory preferences were predicted as 700 (DF) and 8.42 (score), respectively. The model solution increased more browning and DPPH radical scavenging activities with increasing ribose and hydrolyzed wheat gluten concentration. Especially hydrolyzed wheat gluten concentration was the most influential factor, while NaCl concentration of hydrolyzed wheat gluten hardly affected the responses. Sensory preference was increased with rising wheat gluten concentration and decreasing NaCl concentration of hydrolyzed wheat gluten.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.23 no.2
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• pp.83-87
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• 1978

Using the Buhler laboratory mill three Korean wheat varieties were tested for milling quality. Comparison was made to USA soft white wheat varieties grown in 1977. This test indicated that the milling rate and milling score of Korean varieties were inferior to the variety Paha but were equal to or better than the variety Nugaines.

• The Korean Journal of Food And Nutrition
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• v.6 no.2
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• pp.89-95
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• 1993

A Nuluk, a Korean traditional Koji for brewing, was made with wheat flour and Aspergillus oryzae L2 which had a good aroma and strong abilities In producing saccharogenic and dextrogenic enzymes. The cultural conditions for the production of saccharogenic and proteolytic enzymes were tested. The productivity of dextrogenic enzyme was improved when Nuluk was made with unsteamed wheat flour as compared with steamed one, but that of proteolytic enzyme was reduced. The addition of water containing 0.5% hydrochloric acid was unfavorable for the production of those two enzymes. The optimum ratio of water added to wheat flour for the production of those two enzymes was 28$^{\circ}C$ on the basis of wheat flour, The productivity of saccharogenic enzyme was enhanced when the Nuluk was molded after 20 hours of precultivation, but that of proteolytic enzyme was reduced as compared with no molding. The optimum temperatures for the production of saccharogenic enzyme and proteolytic enzyme were 36$^{\circ}C$ and 28$^{\circ}C$, respectively.