• 제목/요약/키워드: Oriza sativa

검색결과 27건 처리시간 0.026초

Identification of Genes Induced by Low Temperature in Rice

  • Choi, Kyong-Hee;Choi, Hack-Sun;Lee, Choon-Hwan;Kwon, Young-Myung;Rhew, Tae-Hyong
    • BMB Reports
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    • 제30권4호
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    • pp.292-295
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    • 1997

  • Exposure of seedling of rice (Oriza sativa cv.Dongin) to cold stress ($6^{circ}C$, 7day) induced differential gene expression. Differentially expressed polyadenylated RNA induced by low temperature were isolated and identified from the leaves of rice (Oriza sativa cv.Dongin) seedling by using the technique, differential display of reverse transcription through polymerase chain reaction (DDRT-PCR). Four bands of cDNAs were differentially displayed on the PAGE gel through DDRT-PCR, and among them three bands were those of overexpressed genes while one band was of an underexpressed gene One of the overexpressed cDNA was characterized. The size of the DDRT-PCR product was found to be about 200 bp. The sequence of the cloned DNA was compared with those of GenBank through a BLAST E-Mail server, and it was found to have no homologies in the nucleotide sequence with that of any known DNA: therefore, it was designated as RC101 The expression of the cold-stress induced-gene, RC101, was sustained with Northern Blot analysis by using the cloned DDRT-PCR product as a probe.

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HPLC 형광분석법을 통한 벼에서 Brassinolide의 검정 (Determination of Brassinolide by HPLC equipped with Fluoresence Detector in Rice(Oriza sativa L.))

  • 김인선;이강봉;서용택;;심재한
    • Applied Biological Chemistry
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    • 제39권1호
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    • pp.84-88
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    • 1996

  • 벼의 생육 단계별 brassinolide의 검정을 위하여 HPLC 형광분석법을 개발하였다. 형광분석에 민감한 1-cyanoisoindole-2-m-phenylboronic acid를 o-phthalaldehyde와 m-phenylbornic acid 및 KCN과 반응시켜 합성하여 brassinolide의 1, 2-diol과 유도체화 시켰다. Brassinolide $1\;{\mu}g$에 대한 1-cyanoisoindole-2-m-phenylboronic acid의 brassinolide boronate의 형성정도는 $20\;{\mu}g$에서 90% 이상의 유도체화를 보였고 형광검출법에 의한 brassinolide의 검출한계는 0.16 ng이었다. 벼의 생육단계별 brassinolide는 분얼기 및 신장기에서는 검출이 되지 않았으며 유수형성기에는 $0.8\;{\mu}g$(생체 10g)이 그리고 출수개화기에는 $0.2\;{\mu}g$(생체 10g)이 검출되었다.

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탕(湯)과 ${\ulrcorner}$다시${\lrcorner}$의 문화(文化) -한.일간(韓.日間) 마른멸치 소비(消費) 비교(比較)- (The Comparative Study on Diet Customs of Korean Soup and Japanese Soup)

  • 유충열
    • 한국식생활문화학회지
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    • 제3권3호
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    • pp.259-273
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    • 1988

  • Korean and Japanese have accustomed themselves to eating rice (Oriza Sativa Japonica) with soup. In the formation of soup culture, Japanese has classified soups on the viewpoint of visual sensation. On the other hand, Korean has classified soups on the viewpoint of time. The new 'Japanese Tasi' culture has slowly infiltrated into the traditional 'Korean Tang' culture for a century. Therefore, this paper discusses the cultural conflicts laying stress on the consumer consciousness.

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