• Journal of The Korean Society of Grassland and Forage Science
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• v.36 no.2
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• pp.142-149
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• 2016

'Shinseong', a winter forage triticale cultivar (X Triticosecale Wittmack), was developed at the Department of Rice and Winter Cereal Crop, NICS, RDA in 2015. The cultivar 'Shinseong' was selected from the cross RONDO/2$^*$ERIZO_11//KISSA_4/3/ASNO/ARDI_3//ERIZO_7 by CIMMYT (Mexico) in 1998. Subsequent generations were handled in pedigree selection programs at Mexico from 1999 to 2004, and a line 'CTSS98Y00019S-0MXI-B-3-3-5' was selected for earliness and good agronomic characteristics. After preliminary and advance yield testing in Korea for 3 years, the line was designated 'Iksan47'. The line was subsequently evaluated for earliness and forage yield in seven locations, Jeju, Iksan, Cheongwon, Yesan, Gangjin, Daegu, and Jinju from 2013 to 2015 and was finally named 'Shinseong'. Cultivar 'Shinseong' has the characteristics of light green leaves, yellow culm and spike, and a medium grain of brown color. The heading date of cultivar 'Shinseong' was April 24 which was 3 days earlier than that of check cultivar 'Shinyoung'. The tolerance or resistance to lodging, wet injury, powdery mildew, and leaf rust of 'Shinseong' were similar to those of the check cultivar. The average forage dry matter yield of cultivar 'Shinseong' at milk-ripe stages was $15MT\;ha^{-1}$, which was 3% lower than that ($15.5MT\;ha^{-1}$) of the check cultivar 'Shinyoung'. The silage quality of 'Shinseong' (6.7%) was higher than that of the check cultivar 'Shinyoung' (5.9%) in crude protein content, while was similar to the check cultivar 'Shinyoung' in acid detergent fiber (34.6%), neutral detergent fiber (58.6%), and total digestible nutrients (61.6%). It showed grain yield of $7.2MT\;ha^{-1}$ which was 25% higher than that of the check cultivar 'Shinyoung' ($5.8MT\;ha^{-1}$). This cultivar is recommended for fall sowing forage crops in areas in which average daily minimum mean temperatures in January are higher than $-10^{\circ}C$.

• Journal of The Korean Society of Grassland and Forage Science
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• v.34 no.1
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• pp.21-25
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• 2014

Singwangok, a new single cross variety, was developed by the maize breeding team at the National Institute of Crop Science (NICS), RDA in 2012. This hybrid, consisting of a high yield of grain, was produced by crossing two inbred lines, KS172 and KS173. KS172 is the seed parent and KS173 is the pollen parent of Singwangok. It is a yellow-orange intermediate maize hybrid (Zea mays L.). After the preliminary yield trial and advanced yield trial of Singwangok (Suwon185) in Suwon for 2 years, the regional yield trial of that was subsequently carried out for its growth characteristics and yield at 3 different locations from 2010 to 2012. It was named as Singwangok. The silking date of Singwangok is similar to the check hybrid, Jangdaok. The plant height of Singwangok is similar to Jangdaok, but its ear height ratio is lower than that of Jangdaok. Moreover, it has a resistance to lodging. The ear number per 100 plants of Singwangok is more 17 than that of Jangdaok, whereas the ear length of Singwangok is similar to Jangdaok. Further, the weight of 100 seeds of Singwangok is similar to Jangdaok. It has a moderate resistance to southern leaf blight (Bipolaris maydis) and a strong resistance to northern leaf blight (Exserohilum turcicum). Furthermore, it has a moderate resistance to the black streaked dwarf virus (BSDV), ear lot and corn borer. The grain yield of Singwangok, 7.81 ton/ha, was similar to that of Jangdaok. The seed production of Singwangok was well processed due to the good match during crossing between the seed parent, KS172 and the pollen parent, KS173, in Yeongwol; the F1 seed yield was 3.84ton/ha. Singwangok would be a suitable cultivar to all plain areas in Korea.

• Horticultural Science & Technology
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• v.19 no.1
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• pp.60-65
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• 2001

'Shinil' pear cultivar (Pyrus pyrifolia Nakai) which was originated in a cross between 'Shinko' (non-patented, released in 1941) and 'Hosui' (non-patented, released in 1972) in 1978 was released as a middle season harvest variety. Its usual picking time coincided with 'Chuseok' season which is one of the most famous national holiday in Korea. The fruit showed high soluble solids content and good appearance. The cultivar was preliminarily selected in 1991, and its regional adaptability was evaluated in the name of 'Wonkyo Na-13' at 9 sites for four years from 1992, and finally selected and named in 1995. 'Shinil' is medium in tree vigor like 'Hosui' and spreading in tree habit as 'Niitaka', a leading cultivar in Korea, and consistently very productive. It has high resistance to black rot caused by Alternaria kikuchiana and pear necrotic spot caused by pear necrotic spot virus. Its full bloom is one day earlier than that of 'Niitaka' cultivar and harvest time is September 25 at Suwon area which is 3 days later than that of 'Hosui'. Fruit is round in shape with a deep medium stalk cavity and medium calyx basin and has attractive light yellow brown skin color. The fruit weight ranges between 300 and 400 g, which is similar to 'Chojuro', 'Shinko', and 'Hosui'. Soluble solid content is approximately at the level of 13-14 Brix, which is higher than that of 'Chojuro'. The flesh is cream-white, very juicy, and light grit with soft and fine texture.

• Horticultural Science & Technology
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• v.34 no.1
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• pp.172-182
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• 2016

This study was aimed to determine the changes in vitamin $B_5$ and $B_6$ contents compared to fresh materials after parboiling treatment of the main vegetables consumed in Korea. The specificity of accuracy and precision for vitamin $B_5$ and $B_6$ analysis method were validated using high-performance liquid chromatography (HPLC). The recovery rate of standard reference material (SRM) was excellent, and all analysis was under the control line based on the quality control chart for vitamin $B_5$ and $B_6$. The Z-score for vitamin $B_6$ in food analysis performance assessment scheme (FAPAS) proficiency test was -1.0, confirming reliability of analytical performance. The vitamin $B_5$ and $B_6$ contents in a total of 39 fresh materials and parboiled samples were analyzed. The contents of vitamin $B_5$ and $B_6$ ranged from 0.000 to 2.462 and from 0.000 to $0.127mg{\cdot}100g^{-1}$, respectively. The highest contents of vitamin $B_5$ and $B_6$ were $2.462mg{\cdot}100g^{-1}$ in fresh fatsia shoots (stem vegetables), and $0.127mg{\cdot}100g^{-1}$ in fresh spinach beet (leafy vegetables), respectively. Moreover, the vitamin $B_5$ and $B_6$ contents for parboiling treatment in most vegetables were reduced or not detected. In particular, the contents of vitamin $B_5$ in parboiled fatsia shoots and vitamin $B_6$ in parboiled yellow potato and spinach beet were decreased 20- and 4-fold compared with fresh material, respectively. These results can be used as important basic data for utilization and processing of various vegetable crops, information for dietary life, management of school meals, and national health for Koreans.

• Journal of Food Hygiene and Safety
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• v.29 no.4
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• pp.347-355
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• 2014

In this study, the detection method was developed using molecular biological technique to distinguish authenticity of animal raw materials. The genes for distinction of species about animals targeted at Cytochrome c oxidase subunit I (COI), Cytochrome b (Cytb), and 16S ribosomal RNA (16S rRNA) genes in mitochondrial DNA. The species-specific primers were designed by that Polymerase Chain Reaction (PCR) product size was around 200 bp for applying to processed products. The target 24 raw materials were 2 species of domestic animals, 6 species of poultry, 2 species of freshwater fishes, 13 species of marine fishes and 1 species of crustaceans. The results of PCR for Rabbit, Fox, Pheasant, Domestic Pigeon, Rufous Turtle Dove, Quail, Tree Sparrow, Barn Swallow, Catfish, Mandarin Fish, Flying Fish, Mallotus villosus, Pacific Herring, Sand Lance, Japanese Anchovy, Small Yellow Croaker, Halibut, Jacopever, Skate Ray, Ray, File Fish, Sea Bass, Sea Urchin, and Lobster raw materials were confirmed 113 bp ~ 218 bp, respectively. Also, non-specific PCR products were not detected in compare species by species-specific primers. The method using primers developed in this study may be applied to distinguish an authenticity of food materials included animal raw materials for various processed products.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.43-54
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• 1986

Back-pyun is a kind of rice cake made by steaming rice flour added sugar, water and salt and garnished with shredded chestnuts, dates, mushrooms and pinenuts. The Back-pyun has been widely used in Korean celebrations. This study aimed to compare and determine the effects on sensory characteristics and texture of Back-pyun 1) when the proportion of glutinous rice, added i.1 making Back-pyun, is 0%, 5%, 10%, 15%, 20%, 25% and 30% 2) then it reheated after storage for 0,24, 48 and 72 hours. Evaluation was conducted through sensory evaluation and objective evaluation. The results are as follows : 1. In sensory evaluation, color of Back-pyun turned yellow as the addition level of glutinous rice increased and then by reheating after storage for 24, 48 and 73 hours. Coarseness was not significantly different as the addition level of glutinous rice increased before storage. But Back-pyun reheated after storage for 24,48 and 72 hours were significantly different by the addition level of glutinous rice. Softness, dryness and crumblyness tended to decrease as the addition level of glutinous rice increased and by reheating after storage for 24, 48 and 72 hours. The most favorite tendency on the appearance was at the addition level of glutinous rice of 5%. Texture and overall preference were better at the addition level from 10% to 20% than any other levels. 2. Rheometer measurement indicated that compression force, gumminess ana chewiness tended to increase as the addition level of glutinous rice increased and decrease by the storage conditions. But work ratio and recovered height did not have much effect the addition level of glutinous rice and the storage conditions. Compression force of Back-pyun (not reheated) tended to increase by the storage time and the addition level of glutious rice. Especially it showed remakably increasing tendency during 24 hours storage (at $4^{\circ}C$) 3. Moisture content tended to increase by the addition level of glutinous rice and decrease by the storage time. But moisture content of Back-pyun reheated after storage for 24 hours stowed the increasing tendency. 4. Softness of Back-pyun had significant relationship with compression force and work ratio. Dryness and crumblyness had significant relationship with work ratio. Therefore compression force and work ratio represented the texture of Back-pyun.

• Current Research on Agriculture and Life Sciences
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• v.30 no.2
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• pp.76-81
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• 2012

In this study the natural colorant was extracted from black bean seed coat in aqueous solution and used to dye silk and cotton fabrics. To obtain the optimal dyeing conditions it was examined at various dyeing condition (temperature, pH, time and liquor ratio). The dyeing behavior and the depths of shade which were evaluated in terms of K/S and CIELAB color difference values of the dyed and mordanted fabrics were also investigated. The dyeing fastness evaluated standard light and wash fastness tests. The obtained results were as follows ; The most K/S value of silk and cotton fabrics were obtained when the pH was 4.0 and 4.8, respectively and it increased slightly with dyeing time passes when the dyeing temperatures were at $40^{\circ}C$ and $60^{\circ}C$ but, it increased at $80^{\circ}C$. The color of silk fabrics changed from yellowish red to yellow at only Fe mordanting among various mordanting. Sn and Ti mordanting of silk fabric and only Ni mordanting of cotton fabric increased the $L^*$ values, but the others decreased. The light fastness of silk fabrics showed 4-6 grade without mordant, 4-5 grade with Al, 3-4 grade with Cu and Sn, and 2-3 grade with Fe as mordant, and that of cotton fabrics showed 1-2 grade without mordant, 2-3 grade with Fe, 2 grade with Cu, 1-2 grade with Al and Sn as mordants. All mordanting coluld not improve the light fastness of fabrics. Washing fastness(fade) of silk fabrics showed 2 grade without mordants and 2-3 grade with mordants and those of cotton fabrics showed 4 grade with Cu, 3 grade without mordant and with Al, Sn and Fe. All of the washing fastness(stain) of both fabrics showed 4-5 grade.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.4
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• pp.453-462
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• 1998

Macrobenthic community structure was studied at thirteen stations in Taebudo subtidal area, Korea, from July to October 1996. Triple macrobenthos samples were collected using a van Veen grab (0.1 $m^2$) at each station during the study period. A total of 209 species of macrobenthos was sampled with a mean density of 1,093 ind./$m^2$ and biomass of 134,86 g/$m^2$. Of these, there were 72 species of polychaetes ($34.5\%$), 69 crustaceans ($33.0\%$) and 49 molluscs ($23.4\%$). Polyalaetes were represented as a density-dominant faunal group with a mean density of 608 ind./$m^2$, comprising $55.6\%$ of the total benthic animals. It was followed by crustaceans with 307 ind./$m^2$($28.1\%$ of the total density), Echinoderms were represented as a biomass-dominant faunal group with a mean biomass of 54.21 g/$m^2$($40.2\%$ of total biomass). Total number of species and diversity were low in the inner part of the study area with high mud content and high in the offshore stations of mixed sediments. Major dominant species were three polychaetes, Heteromastus filifomis, Scoloplos armiger and Tharyx sp. whose mean densities were 70 ind./$m^2$, 67 ind./$m^2$, and 66 ind./$m^2$, respectively. Cluster analysis showed that the study area could be divided into five stational groups based on the faunal composition, that is, the innermost stations, coastal stations, transitional stations and two offshore station groups. The species diversity of these groups increased from the inner stational group toward the outer groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.866-873
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• 2006

The purpose of this study was to evaluate the current dietary habits, health related behaviors, nutrition knowledge and body indices, and to investigate the changes in nutrition knowledge for designing and monitoring nutrition education program among preschool children. The subjects were 1,200 preschool children, aged $4{\sim}6$ years. A measurement of the height and weight was conducted. The general home environment, the dietary habit of children and nutrition knowledge were collected using a questionnaire that included information about family income, parent's education and occupations. Using the PIBW, 14.6% of the preschool children were under weight, 54.4% were normal, and 31.0% were overweight or obese. We regarded to food habit score, the highest score was in the regularity of breakfast, while the lowest score was in consumption of yellow-green vegetables such as spinach and carrots. Result in food behavior showed that 69.1% of preschool children had a unbalanced diet, and their favorite snack was fast food like pizza and hamburger then followed soft drink and fried foods (chicken of potato). After nutrition education, there was somewhat improvement in the nutrition knowledge score of preschool children from $7.7{\pm}1.7$ point to $8.9{\pm}1.5$ point. These results suggest that nutrition education help preschool children change their nutrition knowledge. Therefore, it would be needed that new appropriate nutrition education to improve dietary habits and health status.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.89-96
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• 2015

Supremo coffee was light and dark brewed and grinded using different beans sizes. We determined physicochemical properties of Supremo coffee in the form of moisture, crude fat, crude protein, and crude ash contents. Moisture content was higher in beans of the dark brew than the light brew. Carbohydrate content was lower in the dark brew. However, crude fat, crude protein, and crude ash contents were higher in the dark brew. pH level was higher in beans of the dark. L value (brightness) decreased in the dark brew. a value (red coloring) and b value (yellow coloring) were both increased in the light brew and decreased in the dark brew. Stronger brewing resulted in lower a and b values. The contents of Ca, Fe, K, Na, and P were measured, and the results showed that K content was the highest. Total dietary fiber content was significantly higher than all other brewing parameters. Soluble dietary fiber content was 4.25 g/100 g in the dark brew and week grinding while insoluble dietary fiber was 63.49 g/100 g in the light brew and week grinding, which was the highest. Fatty acid composition was not significantly different according to brewing and grinding conditions. Supremo coffee contained acetic acid, propionic acid, oxalic acid, citric acid, and fumaric acid. In particular, contents of acetic acid and fumaric acid were highest. These results suggest that physicochemical properties of Supremo coffee are affected by different brewing and grinding conditions.