• Journal of The Korean Society of Grassland and Forage Science
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• v.27 no.1
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• pp.1-8
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• 2007

This experiment was conducted to determine the effect of growth stage and variety on the yield and quality of whole crop rice (WCR) at National Livestock Research Institute, RDA from 2003 to 2005. Two types of rice ("Chucheong" for food and "Hamasari" for feed) were harvested at six different growth stages (heading, flowering, milk, dough, yellow ripening and fully ripening stage). Crude protein content decreased with progressed maturity at harvest. As growth stage delayed, TDN (total digestible nutrient) content of all rice varieties increased. The average TDN content of two type of rice was about 60% (59.3) which was calculated from ADF(acid detergent fiber) content. The contents of ADF and NDF(neutral detergent fiber) decreased with harvest maturity. The highest DM(dry matter) yield was at the ripening stage (p<0.05) and "Chucheong" gave higher yields than for "Hamasari". In this experiment, the DM yield of all varieties was low. The yield of TDN followed a similar trend to DM yield. According to this results that dough to yellow ripening stage of harvest maturity will be recommendable as proper harvest time for whole crop rice silage.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.3
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• pp.326-332
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• 2008

This study was conducted to evaluate an early-maturing rice cultivars adaptable to early transplanting cultivation in Yeongnam plain area. High temperature during the ripening stage of paddy rice under the early-transplanting cultivation in Yeongnam plain was to influence in several agronomic traits such as number of spikelet, ripening ratio, grain appearance of milled rice, and yield. 'Gounbyeo' and 'Junghwabyeo' were better than the others in grain appearance of milled rice and ripening ratio, but their yield potential were lower than that of the other varieties. Moreover, 'Gounbyeo' and 'Junghwabyeo' showed high ratio of broken rice. 'Unkwangbyeo' was the highest in yield and eating quality among the tested varieties, but also high percentage of white core and belly in milled rice. Therefore, in order to recommend those cultivars to farmers, it should be needed to establish an optimal cultivation method, such as transplanting density, fertilizer application, and harvesting time, etc. consequently, it should also be required to develop a new varieties with high ripening capability under high temperature condition.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.27 no.3
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• pp.229-234
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• 1982

Environmental factors are known in general to influence much on the development of abscission layer and thereby on shedding of plant parts. The present study was carried out to determine the effect of meterological condition during ripening on the grain shatterability of rice plants at harvest. Different meteorological conditions were obtained by shifting transplanting timing of 40 days old rice seedlings 4 times with a 15 days-interval. Grain shatterability was measured as tensile strength of rice grains: it varied within a range of 214g. to 251g. in a practically non-shattering Japonica variety'Jinheung' and l27.5g. to 204g. in an easy shattering Indica \times Japonica progeny variety'Taeback'. In view of field loss of rice, the variation in tensile strength with time of transplanting and harvest did not matter in Jinheung, but was an important factor in Taeback. In Taeback the tensile strength was significantly correlated positively with mean, maximum and minimum air temperature and relative humidity during a certain period of grain ripening, especially during 30 days period before harvest, but diurnal range of air temperature showed a significant, negative correlation with it. The tensile strength seemed to be more closely related with min. air temperature than max. air temperature, and it was not significantly correlated with radiation amount during any period of pre-harvest. Meteorological effect on grain shatterability may vary with variety, but temperature regime during ripening appears to play major role among the meteorological factors in easy shattering and more thermophilic Indica \times Japonica varieties: lower the temperature, greater the shatterability.

• Journal of the Korea Organic Resources Recycling Association
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• v.4 no.2
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• pp.77-85
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• 1996

The study on the ripening of leather waste sludge was performed to vemistabilize the sludge effectively using a laboratory scale darkened wood box reactor ($10{\times}10{\times}20cm$). The acceptable feed conditions for earthworm of Eh, alkalinity were obtained in the 30th and 35th days, respectively. The value of pH was gradually decreased from 7.8 to 7.1 through the ripening time. The contents of heavy metals of the ripened sludge were estimated as lower levels compared to the other regulatory standards for compost. After the ripening time for 50days, the physico-chemical properties of the sludge were estimated as pH 7.1, water content 72%, redox potential 85mV, electrolytic conductivity $2,620{\mu}mhos/cm$ and alkalinity 450 ppm as $CaCO_3$, respectively. In the ripened sludge, survival rate of the earthworms for 50 days was about 75%, and the live weight increase rate was about 230% at the temperature range of $20{\sim}25^{\circ}C$. Moreover, hatching rate of the earthworm cocoons was about 87% and the highest value was obtained in the 20~30th days. From the above results, it was evaluated that leather waste sludge could be vermistabilized effectively by earthworms, when the sludge was ripened during 50 days.

• Korean Journal of Plant Resources
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• v.28 no.1
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• pp.16-25
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• 2015

This research was conducted to analyze flavonoids in juice and to investigate correlation between 60 germplasms of satsuma mandarin (Citrus unshiu Marc.) on the basis of the result of flavonoid analysis. Juice of satsuma mandarin contained 6 flavonoids, 2 flavanones such as narirutin and hesperidin, 1 flavone such as rutin and 3 polymethoxylated flavones such as sinensetin, tangeretin and nobiletin. Hesperidin content ranged from 41 to 196 mg/L. Narirutin content ranged from 25 to 230 mg/L. The average of rutin content was 2.2 mg/L but it was not detected in some cultivars. Polymethoxylated flavone which is known as a citrus specific flavonoid, was detected in all germplasms in small quantities. Cluster analysis using R program (Version 3.1.1) was carried out with the results of the flavonoid analysis and harvesting time of satsuma mandarin germplasms. All germplasms were grouped as A, B1 or B2. But all 3 groups contained very early-ripening type, early-ripening type and commonly-ripening type cultivars. This showed there was no correlation between flavonoids in juce and their harvest time.

• Journal of Environmental Health Sciences
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• v.30 no.1
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• pp.22-28
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• 2004

This study was performed to investigate the changes of amino nitrogen, total amino acids, free amino acids, and color of Korean traditional soy sauce (kan-jang) during the ripening and storage for 12 months and the characteristics of the changes. All of the preparation methods for soy sauce followed the recommendations of the Korea Food Research Institute. The components of soy sauce were analyzed at 0,6, and 12 months. The contents of amino nitrogen of soy sauce were significantly higher than that of soybeans or meju (soybean cakes) at the initial stage of storage (p<0.05), and decreased during the storage. The content of total amino acids of soybean sauce was significantly lower than that of soybeans, and the content of free amino acids was higher than that of soybeans (p<0.05). The contents of total and free amino acids decreased in soy sauce after 12 months of storage (p<0.05). The composition of total and free amino acids and their ratios of soy sauce were changed during the storage. The ratios of free to total amino acids of soybeans, meju, and soy sauce were 0.8％, 17.3％, and 53.1-59.8％, respectively. Glutamic acid, which represents the savory taste, was detected the most abundantly in soy sauce during the storage. The ratios of free to total amino acids of glutamic acid were 42.9-59.5％ in soy sauce. Lightness of Hunter color of soy sauce decreased over time (p<0.05). This study indicates that the ratios of free to total amino acids of soy sauce were much higher than those of soybeans, although its contents of total amino acids were much lower than those of soybeans. This study also indicates that this comes from the preparation and fermentation of meju. It was suspected that the organoleptic characteristics of soy sauce derived from the amino nitrogen, amino acids, and color might be inferior over 1 year of storage time. However, more detailed research should be conducted to interpretate this characteristics more accurately.

• Food Science and Preservation
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• v.15 no.2
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• pp.269-273
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• 2008

In this study, we investigated changes of general components and biological activity of the fruit of Prunus mume. The average moisture content of the fruit ranged from 88.34-90.04%. Crude protein and crude fat contents were not significantly different among samples. During ripening, crude protein decreased and crude fat increased. The level of polyphenols in the fruit gradually increased during ripening. An antimicrobial activity test indicated that methanol extracts had the highest activity and that the antimicrobial activity increased gradually with harvest time. Antimicrobial substances in methanol extracts of the fruit maintained their activity after heating at $100^{\circ}C$ for 30 minutes and were unaffected by changes in pH. The antioxidant activities of extracts isolated with different solvents were: methanol> ethylacetate > water> ether> hexane. Antioxidant activity was not significantly different for different harvest times. The antioxidant index of the methanol extract was also the highest in electron donating activity.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.33 no.3
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• pp.91-96
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• 2023

To verify the quality of bubbles during the use of quartz glass crucibles (QC), an appropriate accelerated testing method was proposed. The bubble state of discarded waste crucibles obtained from actual Czochralski (Cz) processes was analyzed, and optimal heat treatment conditions were suggested by varying temperature, pressure, and time using the QC test piece. By subjecting the samples to heat treatment at 1450℃, 0.4 Torr, and 40 hours, it was possible to control the bubble size and density to a similar level as those generated in the actual Cz process. In particular, by selecting a relatively lower pressure of 0.4 Torr compared to the typical range of 10~20 Torr applied in the Cz process, the time required for accelerated bubble formation testing could be reduced. However, it was determined that increasing the heat treatment temperature to 1550℃ led to the phenomenon of Ostwald ripening, resulting in larger bubbles and a rapid decrease in density. Therefore, it was concluded that it was not a suitable condition for the desired b ake test.

• Korean Journal of Agricultural Science
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• v.41 no.4
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• pp.327-334
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• 2014

Light intensity is one of the most important requirements for plant growth, affecting growth, development, survival, and crop productivity. Sunlight is the main energy source on Earth which is energy used by photosynthesis to convert light energy to chemical energy. In this study, the light use efficiency and photosynthetic characteristics of high-quality rice cultivars were evaluated after shading on ripening stage. For the study, we treated of three levels of shade (0, 50 and 70%) on rice at ripening stage and two levels of nitrogen (9 and 18 kg/10a) used three high yielding rice cultivars, such as Boramchan, Hopum, and Honong. The shade was given for the respective plots from heading up to harvesting. We were performed to determine growth survey, SPAD and chlorophyll fluorescence every 10 days interval after shading on ripening stage. At harvest stage, grain yield and yield components were determined. Results of analysis of the results representing the maximum photosynthetic efficiency of PSII, Fv/Fm, and SPAD were decreased by depending on the time at full sunlight. But shade treatments were not changed and a significant difference among cultivars did not appear. Compared with the full sunlight, shade treatments significantly delayed ripening rate and decreased rice quality of cultivated rice. Therefore, rice yield, can be reduced in proportion to the shading density is apparent, the rate of decrease was not observed difference between varieties, when protected from light 70%, and decreased to less than 50%. The adverse effects of low light intensity on the yield and yield components were not able to significantly minimize by the nitrogen level.

• Bulletin of the Korean Chemical Society
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• v.25 no.4
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• pp.525-528
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• 2004

The photoluminescence (PL) emission of Si nanocrystals synthesized by 400 keV Si ion implanted in $SiO_2$ is studied as a function of ion dose and annealing time. The formation of nanocrystals at around 600 nm from the surface was confirmed by RBS and HRTEM, and the Si nanocrystals showed a wide and very intense PL emission at 700-900 nm. The intensity of this emission showed a typical behaviour with a fast transitory increase to reach a saturation with the annealing time, however, the red shift increased continuously because of the Ostwald ripening. The oversaturation of dose derived a decrease of PL intensity because of the diminishment of quantum confinement. A strong enhancement of PL intensity by H passivation was confirmed also, and the possible mechanism is discussed.