• Proceedings of the Korean Society of Crop Science Conference
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• 1995.05a
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• pp.84-85
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• 1995

• Proceedings of the Korean Society of Crop Science Conference
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• 1999.05a
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• pp.128-129
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• 1999

• Proceedings of the Korean Society of Crop Science Conference
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• 1999.05a
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• pp.130-131
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• 1999

• Proceedings of the Korean Society of Crop Science Conference
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• 2004.04a
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• pp.162-163
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• 2004

• Proceedings of the Korean Society of Crop Science Conference
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• 2001.05a
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• pp.120-121
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• 2001

• Proceedings of the Korean Society of Crop Science Conference
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• 2020.06a
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• pp.110-110
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• 2020

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.260-260
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• 2017

High temperature is one of major environmental stress. Heat in flowering season of wheat is able to effect negatively to fertilization and also heat effect to maturity. Therefore, Heat stress effects severely to qualities of wheat and yield productivity. In this study, we evaluated to agronomic characteristics and qualities by high temperature in 13 Korean wheat varieties. Weight of 1,000 grains decreased when wheat got the heat stress. In particular, heat stress during the heading dates were more damaged than after the end of heading dates except two varieties Keumkang and Jokyoung. Plant height of each cultivar under high temperature and normal field averaged 80.5 cm and 83.0cm, respectively. The length of spike and awn in each cultivar were similar to both condition. Flour yield and gluten contents of most heat damaged wheat decreased. Under the temperature, protein contents of six varieties like as Keumkang, Baekjoong, Hojoong, Yeonbaek, Joah and Shinmichal 1 decreased but the others increased. The sedimentation values (SDSF) of four varieties decreased under the high temperature. But SDSF of 7 varieties like as Baekjung, Suan, Hojoong, Jojoong, Uri, Shinmichal and Shinmichal 1 was increased. The lightness (L) of wheat flour derived from high temperature treated wheat was darker than non-treated wheat. As a result of this research, we confirmed that agricultural traits and qualities decreased in heat damaged wheat.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.258-258
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• 2017

We received 73 wheat resources from CIMMYT for analysis of agricultural characteristics and qualities of them. We sowed 73 lines and 4 Korean varieties in fall and spring to compare differences of wheat traits between fall and spring seeding. The heading and maturity date of fall seeding lines has coming faster average 18 days than spring seeding lines. Fall seeding lines have more number of spike per $m^2$ and grain number of spike. Spike and awn length of spring seeding lines were shorter than fall seeding lines and stem length was variable to varieties in both condition. Protein contents of five of 73 lines, Jokyoung and Jopoom varieties decreased but the others increased. The sedimentation values of 34 lines include Jokyoung and falling number (F/N) of 44 lines include two varieties, Keumkang and Jokyoung, decreased but the others increased, respectively. Particle size was presented that most spring seeding lines were bigger. However, when it sowed in fall, the lightness (L) of wheat flour was lighter. Consequently, we confirmed when it was sowed in spring, agricultural traits and qualities of wheat got weak.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2000.04a
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• pp.48-51
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• 2000

In plate mill studies on crop decrease of the top and bottom ends of hot rolled plate have been performed. The plane view shape for the thin plate after broadside rolling was controlled by roll gap difference with AGC in broadside rolling process. New models for thin slab after broadside rolling have been formulated based on the actual production rolling data to give optimal rolling condition A new plate rolling method called by dog bone rolling has been applied making it is possible to prevent non-uniform plastic deformation at top and bottom ends. By new rolling method crop losses of rolled plate have been improved by 10% on average with an effective fishtail crop shape.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.362-366
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• 2013

This experiment was conducted to obtain basic a information on feed value and fermentative quality of whole crop barley with different harvesting time and making method. As a result, in case of feed value, crude protein, NDF and ADF content were decreased with late harvest, but TDN was increased. In the silage, the results were similar and these patterns showed the same before and after the silage making. Thus, there was no significantly difference in bale and chopper. In case of fermentative quality, pH of the silages showed increasing with late harvesting time but the contents of organic acid did lower, and those tendencies were the same in both bale and chopper condition. But the lactic acid content were approximately 23 percent higher in chopped condition. In conclusion, ensiling at yellow ripe stage is better than other stages, chopped ensiling could improve fermentation quality.