• Korean Journal of Breeding Science
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• v.41 no.3
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• pp.205-212
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• 2009

Wheat (Triticum aestivum L.) grain texture is an important determinant of milling properties and end product use. Two linked genes, puroindoline a (PINA) and puroindoline b (PINB), control most of the genetic variation in wheat grain texture. Wheat seed proteins were examined to identify PINA and PINB gene using two pre-harvest sprouting wheat cultivars; Jinpum (resistant) and Keumgang (susceptible).Wheat seed proteins were separated by two-dimensional electrophoresis with IEF gels over pH ranges: pH 3-10. A total of 73 spots were digested with trypsin resulting peptide fragmentation were analyzed by matrix assisted laser desorption/ionization-time of flight mass spectrometry (MALDI-TOF/MS). Mass spectra were automatically processed and searched through NCBInr, SWISS-PORT and MSDB database with mono isotopic masses and complete gene sequence were found by UniProt database. Puroindoline a and puroindoline b that is responsible for grain texture related with baking performance and roughness. Two spots were found Pin b (16.7 kDa) and Pin a (16.3 kDa) in Jinpum compare to seven spots were identified Pin a (16.1 kDa, 16.3 kDa) and Pin b (16.7 kDa, 9.5 kDa and 14.4 kDa) in Keumgang. Some selected spots were identified puroindoline like grain softness protein (16.9 kDa, 17 kDa and 18.1 kDa) in Keumgang. Moreover, to gain a better inferring the identification of puroindoline related proteins using proteomics, we accomplished a complete gene sequence of PINA and PINB gene in pre-harvesting sprouting wheat seeds between resistant (Jinpum) and susceptible (Keumgang).

• Tribology and Lubricants
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• v.39 no.5
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• pp.190-196
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• 2023

Anti-adhesion coatings are very important in the processing of adhesive materials such as optical clear adhesive (OCA) films. Choosing the appropriate release coating material for dies and tools can be quite challenging. Hydrophobic surface treatment is usually performed, and its performance is often estimated by the static water contact angle (CA). However, the relationship between the release performance and the CA is not well understood. In this study, the water CAs of surfaces coated with anti-adhesion materials and the peel strengths of the acrylic-based adhesive films are evaluated. STC5 and SUS304 are selected as the base materials. Base materials with different surface roughnesses are produced by hairline finishing, mirror-polishing, and end milling. Four fluoropolymer compounds, including a self-assembled monolayer, are selected to make the base surface hydrophobic. Static, advancing, and receding CAs are mostly increased due to the coating, but the CA hysteresis is found to increase or decrease depending on the coating material. The peel strengths all decreased after coating and are largely dependent on the coating material, with significantly lower values observed for fluorosilane and perfluoropolyether silane coatings. The peel strength is observed to correlate better with the static CA and advancing CA than with the receding CA or hysteresis. However, it is not possible to accurately predict the anti-adhesion performance based on water CA alone, as the peel strengths are not fully proportional to the CAs.

• Food Science and Preservation
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• v.22 no.2
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• pp.174-181
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• 2015

This study investigated the physicochemical properties of three different types of rice flour prepared via dry and wet milling. The powder, soft, and hard-types of rice flour were Suwon No. 542, Suwon No. 541, and Unbong No. 30, respectively. The analysis of the proximate compositions of the different types of rice flour showed that their moisture content was 7.03~7.99%, their crude protein was 7.94~8.35%, their crude lipid was 0.71~1.49% and their crude ash was 0.25~0.82%. For the Hunter's color values, the L value was highest in the wet-milled rice flour, the a value was highest in the dry-milled rice flour, and the b value was highest in the dry-milled rice flour. All the samples showed distinctive rice starch particles in the particle analysis using scanning electron microscope. The dry-milled rice flour showed the greatest amount of irregular particles and the coarsest texture. The water absorption and water solubility indices were higher in the wet-milled soft- and hard-type rice flour. The crystallinities of the samples by X-ray diffractography were all A-type, but the crystallinity of the dry-milled hard-type rice flour was higher in diffraction degree. For the amylogram properties, the wet-milled soft-type rice flour showed the highest maximum viscosity, breakdown and setback. In the meanwhile, the dry-milled soft-type rice flour showed the highest initial pasting temperature, onset, peak, and end temperatures despite of the reverse enthalpy.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.254-254
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• 2017

This study evaluated the grain quality of local brand rice from 6 major rice exporting countries which are anticipated to export their rice to Korea. Recently, with the end of the postponement of rice import tariffs in 2014, Korea is in a very easy environment to import foreign rice. Therefore, the quality evaluation of local brand rice in those countries is needed to secure the quality competitiveness of Korean rice, also to protect the rice industry in Korea. We provided total 38 local brand rice from USA(7), China(16), Australia(4), Thailand(3), Vietnam(5) and India(3), and 2 imported brand rice through MMA from USA and China to find out the status of the grain quality for each country. For the quality evaluation, we analyzed the physicochemical properties, milling and palatability-related characteristics. The amylose content on country average ranged from 24.4(India)~16.2%(Thailand). The protein content was 6.66% by overall average, and was higher in order of India(7.86), Australia(6.80), Vietnam(6.61), Thailand(6.59), China(6.28), USA(5.82). In Toyo glossiness value, it ranged from 75.7~45.2, and the figures in USA and China were the highest level. The head rice ratio ranged from 95.2~72.4%, and the figures in Thailand, USA and China were distinctly high. When we analyze the palatability of boiled brand rice with Chucheongbyeo as check variety by expert panelists, several rice brands from USA and China showed equal or better scores in shape, smell, taste, stickiness, texture and overall score, although most rice brands showed a tendency to decrease significantly in the taste characteristics compared with Chucheongbyeo. From the above results, it can be seen that the grain quality of USA and China rice is very competitive when imported into Korea. The results will provide basic information for the quality control of foreign rice which will be imported into Korea in the near future, also for the quality information which could be applied on the development of high-quality Korean rice varieties. Continuous monitoring about the foreign brand rice is advisable to improve the quality competitiveness of Korean rice.

• Journal of the Korean Ceramic Society
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• v.40 no.9
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• pp.874-880
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• 2003

The effect of h-BN content on microstructure, mechanical properties, and machinability of AlN-BN based machinable ceramics were investigated. The relative density of sintered compact decreased with increasing h-BN content. The four-point flexural strength also decreased from 238 MPa of monolith up to 182 MPa by the addition of 30 vol％ h-BN. Both low Young's modulus and residual tensile stress, formed by the thermal expansion coefficient difference between AIN and h-BN, might cause the strength drop in AlN-BN composite. The crack deflection, and pull-out phenomena increased by the plate-like h-BN. However, the fracture toughness decreased with h-BN content. The second phases, consisted of YAG and ${\gamma}$-Al$_2$O$_3$, were formed by the reaction between Al$_2$O$_3$ and Y$_2$O$_3$. During end-milling process, feed and thrust forces measured for AlN-(10～30) vol％ BN composites decreased with increasing h-BN particles, showing excellent machinability. Also, irrespective of h-BN content, relatively good surfaces with roughness less than 0.5 m (Ra) could be achieved within short lapping time.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.36 no.4
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• pp.345-350
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• 1991

Rough rice samples of Chucheongbyeo, Bongkwangbyeo and Hwaseongbyeo were collected by the National Agricultural Products Inspection Office. Drying methods of rough rice were sun drying and forced ventilation drying by an oven dryer and temperature of the oven dryer was set to 43, 60, 70, or 8$0^{\circ}C$. Moisture content of samples was reduced from ca. 20% to 15% at the end of drying, and additionally to 12.5 % for the drying at 8$0^{\circ}C$. Characteristics related to rice grain quality, milling recovery, ratio of broken and cracked rices, percentage of germination, and sensory scores of the cooked rices were evaluated. Yielding percentage of brown rice and polished rice remarkably decreased by drying at 8$0^{\circ}C$. Percentages of cracked rice and broken rice were within the criterion of the second grade government brown rice (20%) only in the sun dried and the rices dried at 43$^{\circ}C$, on the basis of damaged rice, opaque kernel rice and colored rice. Broken rice percentage of the polished rice was within the criterion for the standard of government rice (5%) in the sun dried and the rices dried at 43$^{\circ}C$. Germination percentage of rough rice was higher than 80% in sun drying and drying at 43$^{\circ}C$, but remarkably decreased by drying rice at 6$0^{\circ}C$ and over. Sensory palatability of the cooked rice decreased with increase in drying temperature. The present governmental method of judging rough rice on the basis of moisture content and appearance of the rough rice appears to be improved to include the ratio of broken and cracked rices.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.67 no.1
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• pp.9-16
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• 2022

Rice is one of the most important staple foods in Wnju, Jeonbuk, South Korea. However, rice consumption has dramatically decreased as eating habits have diversified owing to rapid economic growth. Recently, floury endosperm rice varieties have been developed to invigorate the rice processing industry, because dry-milled rice flour is economically and environmentally suitable for massive rice flour distribution. The National Institute of Crop Science has developed 'AromaT', an early-maturing black rice with floury-endosperm, suitable for tea and dry milling. 'AromaT' was derived from a cross between 'Suweon542' as the floury endosperm source and 'Heugjinju' as the black and aromatic source. In this study, 'AromaT' and its parents, 'Suweon542' and 'Heugjinju', were analyzed for agronomic traits, anthocyanin content, and their major physicochemical properties by different planting date. The field experiment was conducted in Wanju, Jeollabuk-do Province, South Korea, in 2019. The transplanting dates were May 30 (ordinary season), June 25 (double-cropping season), and July 10 (late season). The yield performance of brown rice 'AromaT' was 330 kg/10 a in the double-cropping cultivation method and was the highest among the transplanting dates. The floury endosperm of 'AromaT' was derived from 'Suweon542' containing 'flo7', located on chromosome 5 and known to control floury endosperm. With the late planting date, the anthocyanin content of 'AromaT' was 570.5 mg/100 g, much higher than that of 'Heugjinju' (376.3 mg/100 mg). The brown rice of 'AromaT' also exhibited the pop-corn-flavoring 2-acetyl-1-pyrroline, exclusively detected in aroma rice varieties. The average particle sizes of 'AromaT' and 'Suweon542' were 67.12 ㎛ and 70.9 ㎛, respectively, lower than that of 'Heugjinju' (95.5 ㎛) with a black transparent endosperm. The average damaged starch content of 'AromaT' was 8.1%, lower than that of 'Heugjinju' (10.05%) and Suweon542 (9.5%). As a result, 'AromaT' with high anthocyanin content, fine particle size, and low damaged starch content is expected to provide a new rice material in various processing fields.

• Korean Journal of Soil Science and Fertilizer
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• v.3 no.1
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• pp.35-41
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• 1970

The experiment was conducted at the salt concentration of 0.5% and 1% end of April, respectively, in low and high-salty and the non-salty areas of silt loam with the Nongkwang, rice variety. The factorial design with confounding blocks of 3 levels each of 10, 15 and 20 kg of N, 8, 12 and 16kg of phosphate and potash, respectively, per 10a was applied. 1. N applications increased by 1.5 and 2 times with the fixed amount of $P_2O_5$ and $K_2O$ (8kg/10a each) increased the proportion absorbed to the applications of N in both non salty and low-salty areas. It was observed that the absorption of Ca and Si was inhibited by either an increased treatment of N alone or combination with the other nutrients in the salty area. 2. In the non-salty area, an increased applications of standard amount of N, $P_2O_5$ and $K_2O$ respectively did not increased the yields. Doubling the application of $K_2O$ resulted in a decreased yield. 3. Applications of additional of 1.5 and 2 times the 10 kg of N per 10a increased the rice yields 12% and 21% respectively, in the low-salty area. An increased application of $P_2O_5$ and $K_2O$ failed to bring about an increased yield. 4. Increasing the application of N gave a significant increased in the yield of rice grain and 1.5 times of N applications were seemed profitable on the high-salty area. Although an increased applications $P_2O_5$ and $K_2O$ seemed to increase the yields of grain, no significant increase was observed. 5. An increased application of N increased the number of panicles up to 1.5 times the standard amount in the non-salty area, but no further increase resulted by doubling the application. The number of panicles was increased in proportion to the increased application of N in both low and high-salty areas. An increased application of $P_2O_5$ increase the number of panicles per unit area in each experimental plot while that of $K_2O$ had no effect but rather decreased the number. 6. The effect of an increased application of N decreased the weight of panicle in the non-salty area, but when the application was increased to 1.5 times or more an increased weight of panicle resulted in both salty areas. Doubling the application had approximately the same effect as 1.5 times the application. Increasing the applications of $P_2O_5$ and $K_2O$ had no effect on the panicle weight in the experimental plots. Increasing the applications of N, $P_2O_5$ and $K_2O$ did not effect the weight of 1,000 grains produced in the non-salty and salty areas. Increasing the application of N decreased the number of grains per panicle in the non-salty area but increased the number of grains per panicle in either salty areas. 7. The ratio of matured grains was highest in the low-salty area and the lowest in the high-salty area. An increased N applications decreased the ratio of matured grains in the non-salty area. No effect was observed in both low and high-salty areas. Increased the $P_2O_5$ and $K_2O$ application showed no effect on the ratio of matured grains in the experimental plots. 8. Increased applications of N, $P_2O_5$ and $K_2O$ was observed not to change the percentage of milling recovery in any experimental plots. Broken rice was increased equally by an increased application of N in the non-salty and salty areas but more remarkably so in the former. 9. Increased applications of N increased the straw production equally in the non-salty, low and high-salty areas. However, no increased production was observed from heavier applications of $P_2O_5$ and $K_2O$. Additional N applications reduced the rate of rough grain weight v.s. straw weight in the non-salty area but increased the ratios in both low and high-salty areas. Additional $P_2O_5$ and $K_2O$ had no effect with the ratio.