• 한국식품영양과학회지
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• 제24권3호
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• pp.396-403
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• 1995

Eightly nine common Korean foods were analyzed by the enzymatic-gravimetric method developed by Prosky et al. and adopted by AOAC to determine total dietary fiber(TDF) content. The average TDF content of the foods analyzed was 4.78${\pm}$3.55% for cereal and grain products, 2.56${\pm}$1.65% for potatoes and starches, 1.94${\pm}$0.77% for sugar and sweets, 10.81${\pm}$6.57% for pulse and pulse products, 9.70${\pm}$5.92% for nuts and seeds, 15..38${\pm}$15.76% for seasonings, and 4.98${\pm}$4.35% for beverages. The foods containing the highest TDF values in the food groups were whole grain barley(17.88%) in cereals, yellow soybean(21.05%) in pulses, black sesame(21.34%) in nuts and seeds, and red pepper powder(39.37%) in seasonings except San Cho powder(52.43%). TDF content of rice, the main staple food of Korea, was 2.75% for brown rice and 0.96% for well-milled rice. The TDF value of the foods analyzed ranged from 0.12 to 23.4 times that fo crude fiber reported in the Korean food composition tables. When we consider dietary fiber contents of foods and food consumption patterns together, it is recommended to consume brown rice instead of well-milled rice and increase the consumption of minor cereals and pulses to raise dietary fiber intake.

• 현장농수산연구지
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• 제20권1호
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• pp.175-185
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• 2018

개체군생장율(CGR)은 유수형성기와 출수기 사이에 가장 높았는데, 주남벼, 낙동벼, 소비벼 등이 높았으며, 이삭의 등숙속도는 시비량이 증가할수록 증가하였고, 출수 후 20일까지 가장 많이 증가하고, 그 이후에는 점차 감소하는 경향이었는데, 주남벼, 소비벼에서 빨랐다. 관행재배에서 수량이 높은 품종은 소비재배에서도 수량이 높았으며, 소비재배시 수량에 가장 많은 영향을 미치는 수량구성요소는 단위면적당 영화수로, 고도의 정의 상관관계를 나타냈다. 또한 백미품위는 시비량이 증가할수록 감소하였는데, 소비벼의 품위가 가장 낮았으며, 사미와 분상 질립의 증가가 원인이었다.

• Journal of Crop Science and Biotechnology
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• 제10권1호
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• pp.33-38
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• 2007

Nitrogen management at the panicle initiation stage(PI) should be fine-tuned for securing a concurrent high yield and high quality rice production. For calibration and testing of the recommendation models of N topdressing rates at PI for target grain yield and protein content of rice, three split-split-plot design experiments including five rice cultivars and various N rates were conducted at the experimental farm of Seoul National University, Korea from 2003 to 2005. Data from the first two years of experiments were used to calibrate models to predict grain yield and milled-rice protein content using shoot fresh weight(FW), chlorophyll meter value(SPAD), and the N topdressing rate(Npi) at PI by stepwise multiple regression. The calibrated models explained 85 and 87% of the variation in grain yield and protein content, respectively. The calibrated models were used to recommend Npi for the target protein content of 6.8%, with FW and SPAD measured for each plot in 2005. The recommended N rate treatment was characterized by an average protein content of 6.74%(similar to the target protein content), reduced the coefficient of variation in protein content to 2.5%(compared to 4.6% of the fixed rate treatment), and increased grain yield. In the recommended N rate treatments for the target protein content of 6.8%, grain yield was highly dependent on FW and SPAD at PI. In conclusion, the models for N topdressing rate recommendation at PI were successful under present experimental conditions. However, additional testing under more variable environmental conditions should be performed before universal application of such models.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 1993년도 Proceedings of International Conference for Agricultural Machinery and Process Engineering
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• pp.966-978
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• 1993

A power operated 90.5 hp electric motor) grain flour separator was designed and developed for separation of grain (wheat, corn, chickpea and soybean) flour into various fractions based on the size of the particles of the product. The separator agitating mechanism, feed control, cylindrical separator unit and an eccentric mechanism. The machine was tested for wheat ( variety ; Sujata) flour separation into four fractions, viz ; semolina, Gr-I and II, flour (coarse) and white (fine) flour. Wheat samples (6.8% m.c., db) were first pearled by CIAE pearler for 15.8% bran removal . The pearled wheat grains were then milled for semolina by a burre mill. The product and machine characteristics were determined at different capacities varying from 24 kg/h to 143 kg/h. It was found that 76 kg/h capacity gave reasonably best results in terms of purity and recovery of semolina vis-a-vis the market product. The energy requirement of the machine at no-load was found to be 230 W and at load c nditions, it varied between 36.3-6.4 KJ per kg of fead seperation. The macine could be used by small flour millers small/medium size traders and retailers and other processors for making available various flour products of different particle size in the market for ready use of the consumers.

• 한국세라믹학회지
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• 제46권2호
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• pp.123-130
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• 2009

To understand the formation of core-shell structure in $BaTiO_3$ (BT) grains in multilayer ceramic capacitors, specimens were prepared with BT powders mixed with Y and Mg, and their microstructures were investigated with scanning electron microscopy, x-ray diffractometry, and transmission electron microscopy. Microstructural investigation showed that Y dissolved easily in BT lattice to a certain depth inside of the grain, whereas Mg tended to stay at grain boundaries rather than become incorporated into BT. It was considered that in case of Y and Mg addition in a proper ratio, Y could play a dominant role in the formation of shell leading to a slight dissolution of Mg in the shell. Next, the effects of ball-milling conditions on the core-shell formation were studied. As the ball-milling time increased, the milled powders did not show a significant change in size distribution but rather an increase of residual strain, which was attributed to the milling damage. The increase in milling damage facilitated the shell formation, leading to the increased shell portion in the core-shell grain.

• 한국식품저장유통학회지
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• 제24권4호
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• pp.491-496
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• 2017

Paddy rice is typically stored during postharvest until rice grain is processed into brown rice and milled rice by hulling and milling procedure, respectively. Recently, instead of storing paddy rice, storage of brown rice has been in the spotlight because it is more convenient and economically feasible. Different brown rice cultivars with varying amylose contents including waxy rice, medium-waxy rice, and non-glutinous rice were stored in room temperature storage for four months, and the changes in grain qualities of brown rice were evaluated. Amylose content significantly affected pasting properties in which rice cultivar with higher amylose content showed longer pasting time and higher peak viscosity. Storage also affected pasting viscosities, showing an increase in peak viscosity, but a decrease in breakdown viscosity. The changes in pasting viscosity during storage could be an important starch property for aged brown rice utilization. Waxy brown rice showed the weakest aging property in terms of free fatty acids (FFA) accumulation, whereas non-glutinous rice was more substantial grain quality against aging. The FFA values of two months storage were not significantly different from the initial FFA contents, suggesting that brown rice stored in room temperature for two months could be feasible for direct consumption of brown rice.

• Nuclear Engineering and Technology
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• 제40권3호
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• pp.191-198
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• 2008

The influence of fission products' contents on the DUPIC fuel powder and pellet properties was experimentally evaluated using SIMFUEL as a surrogate for actual spent PWR fuel due to the high radioactivity of spent fuel. Pure $UO_2$ and SIMFUEL pellets with fission products equivalent to a burn-up of 35,000 MWd/tU and 60,000 MWd/tU were used as impurities in this study. The specific surface area of the powder milled after the OREOX treatment increased and resulted in sintered pellets with a theoretical density (TD) higher than 95%, regardless of the impurity contents. However, the grain size of the sintered pellets decreased with the increasing impurity contents. As a result of the dissolved oxides in $UO_2$ from the impurity groups, the specific surface area of the OREOX powder increased with an increase of the impurities. The grain size of the sintered pellets was significantly decreased by the metallic and oxide precipitates.

• 한국육종학회지
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• 제42권4호
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• pp.407-412
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• 2010

벼 2기작 재배의 전기작 재배에서 농업적 특성 및 품질 등을 고려하여 선발한 유망계통 '밀양255호'의 주요 특성을 요약하면 아래와 같다. 1. 극조생 공시계통인 '밀양255호'의 출수기는 7월 3일로 대비품종인 '진부올벼'보다 2일 늦었으며, 간장과 수장은 각각 58.3 cm, 16.0 cm이며, 주당수수와 수당립수는 각각 18.0개 52.5개였다. 수량은 394 kg/10a로 12%정도 증수되었다. 2. '밀양255호'의 현미의 길이, 폭 및 두께는 각각 4.19 mm, 2.64 mm 및 1.91 mm의 단원형이며, 장폭비는 1.59로 '진부올벼' 1.48에 비해 약간 긴 편이었다. 현미 천립중도 21.0 g으로 '진부올벼'에 비해 3.2 g 작았다. 3. '밀양255호'의 단백질 함량과 아밀로스 함량은 '진부올벼'에 비해 유의한 차이가 없었으며, 밥의 윤기는 높고 경도는 낮았다. 4. '밀양255호'는 백미완전미율이 91.2%로 '진부올벼' 62.4% 보다 유의하게 높았고 분상질립율은 3.0%로 낮았으며, 8월 5일경 수확한 시험구에서 등숙율과 백미완전미율이 높았다.

• 한국분말재료학회지
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• 제21권5호
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• pp.338-342
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• 2014

In the present work, we investigated the mechanical alloying of binary Ga-Se(1:1) and Ga-Te(1;1) sysyems. The high-energy ball-milling was performed at $40^{\circ}C$ where one of constituents (Ga) is molten state. The purpose of the work was to see whether reactions between constituent elements are accelerated by the presence of a liquid phase. During the ball-milling, the liquid Ga phase completely disappeared and the resulting powders consist of nanocrystalline grain of ~20 nm with partly amorphized phases. However, no intermetallic compounds formed in spite of the presence of the liquid phases which has much higher diffusivity than solid constituents. By subsequent heat-treatments, the intermetallic compounds such as GaSe and GaTe formed at relatively low temperatures. The formation temperature of theses compound was much lower than those predicted by equilibrium phase diagram. The comparison of the ball-milled powders with un-milled ones indicated that the easy formation of intermetallic compound or allying occurs at low temperatures.

• Applied Biological Chemistry
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• 제27권3호
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• pp.204-210
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• 1984

일반계 12품종 및 다수계 9품종에 대한 수화속도를 비교하였다. 실온에서의 쌀의 수분흡수 속도 또는 물의 확산 계수는 품종마다 독특한 값을 보였다. 쌀은 수분 흡수 속도에 따라 세 그룹으로 나눌 수 있었다. 일반적으로 식미가 좋은 품종으로 알려진 쌀은 수분 흡수 속도가 낮았으며, 대부분의 다수계 품종은 중간 정도의 수분 흡수 속도를 보였다.