• 한국작물학회지
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• 제50권2호
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• pp.108-111
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• 2005

A field study was conducted to develop an economically suitable combination of organic and inorganic fertilizers for sugarcane cultivation in sandy acidic soil of a commercial sugarcane farm under Old Himalayan Piedmont Plain of Bangladesh. Results revealed that the treatment $T_4$ which received $75\%$ of Recommended fertilizers (N 120, P 35, K 100, S 25, Zn 2 kg $ha^{-1}$) + 10 Mg $ha^{-1}$ Rice mill ash + Mg $ha^{-1}$ press mud significantly produced higher sugarcane yield (72.34 Mg $ha^{-1}$) among all the treatments except $T_5$ having $100\%$ of Recommended fertilizers + 10 Mg $ha^{-1}$ Rice mill ash + 10 Mg $ha^{-1}$ press mud, which was identical. $T_4$ also gave the highest net economic benefit at Bangladesh Taka 15,920.47 per hectare from the added nutrient management. Thus, the integrated use with organic and inorganic fertilizer is highly essential for sustainable production of sugarcane in commercial farm of the region in Bangladesh, where it has been grown year after year.

• 한국식생활문화학회지
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• 제33권3호
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• pp.261-267
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• 2018

The sensory characteristics of a rice processed snack for 6 to 12 month old infants were investigated. The microbiological safety of all samples was also tested. The moisture content of snack of the SW snack was 6.33 significantly higher than in the other snacks (p<0.05). The sensory intensities of RW were highest in glossiness brightness, uniformity, sweet aroma, savory flavor, sweet flavor, chewiness and crispiness. In the; consumer acceptance test, RW showed significantly higher glossiness, uniformity, sweet aroma, savory flavor, sweet flavor, rancid, chewiness, adhesiveness, crispiness and overall acceptance than the other snacks (p<0.05). The aerobic plate counts were negative in all the samples tested. E. coli and pathogenic microorganisms tests were also negative or not detected, showing that all the samples tested were microbiologically safe according to the food code which applies to food manufacturers. Overall, potentially high value products of rice processed snacks for 6 to 12 month old infants were developed and tested They are expected to be utilized and in the competitive and growing infant food industry.

• 한국잡초학회지
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• 제31권1호
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• pp.1-7
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• 2011

제초를 위한 화경수누법, 즉 화누법은 고대 중국의 "제민요술"에서 유래되어 16~18세기에는 우리나라의 "위빈명농기" "농가집성" "과농소초"에 옮겨진 제초법이다. 직파된 벼논에서 벼와 잡초종들이 입모된 이후에 군락 초관위로 불놓아 태워진 연후에 물을 관수하므로써 잡초를 제거하고 선별적으로 벼를 안전하게 살려 재생시키는 방법이다. 불로 태우는 대신에 이에 걸맞는 비선택성이며 비이행성인 제초제(예, paraquat, oxyfluorfen 등), 또는 방사선 등을 처리하여 손쉽고 안전하게 제초문제를 해결하는 방식으로 응용할 수 있을 것이다.

• 한국작물학회지
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• 제50권2호
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• pp.79-83
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• 2005

Rice and weed interference in the paddy field caused by resource competition and allelopathy. Evaluation method of active weed suppressive behavior of rice to weed was developed by eliminating light competition at soil condition. Twenty eight days old rice seedlings (6-7 leaf stage) which was grown at saturated, no drainage pot were clipped above $3\~4cm$ from the soil surface. Weeds seeded around clipped rice stem, named ratoon seeding screening method, showed varietal suppressive difference to Echinochloa crus-galli, Echinochloa crusgalli var. praticola and Monochoria vaginalis. Potential allelopathic rice varieties, Sathi, AC1423 and PI312777 showed better suppressive activity to weed seedling growth than Nonganbyeo and Keumobyeo. Weed suppression of one plant of rice cultivars could be evaluated by the cell size of $2.5\times2.5cm$ at rice clipping of seedling 29 days after rice seeding.

• 한국작물학회지
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• 제34권3호
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• pp.270-273
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• 1989

벼 품종의 관수저항성 관련 특성을 검토코자 24일묘를 3일간 관수처리하여 뿌리와 엽신의 POD 비활성도 및 POD 동위효소들을 PAGIF법으로 전기영동하여 본 결과 관수저항성이 상대적으로 약한 일본형품종들은 통일형이나 인도형품종들보다 POD 비활성도가 높았으며 또한 관수처리로 일본형품종들의 엽신부에서는 무관수시 어느 부위에서도 나타나지 않았던 POD 동위효소의 특이 band가 등전점 9부근에서 출현하였다.

• Preventive Nutrition and Food Science
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• 제11권1호
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• pp.36-41
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• 2006

Dongchunghacho rice, produced by cultivating Dongchunghacho fungus on rice, could be an effective functional food because it offers added value to rice and thus increases rice consumption. However, the physiological effect of Dongchunghacho rice has not been reported yet although there is increasing consumers demand. Therefore, we investigated the effect of Dongchunghacho rice (unpolished rice cultivated with Cordyceps militaris) on lipid metabolism in hyperlipidemic rats. Forty of 8 wk-old male Sprague-Dawley rats were divided into four groups after a 1 week of adaptation period and fed either a normal diet (66% polished rice diet, NC), high fat (12 g/100 g)-high cholesterol (1 g/100 g) diet with 53% polished rice (HC), or high fat-high cholesterol diets supplemented with 30% of the total rice as either unpolished rice (DR) or Dongchunghacho rice (DR). After 4 weeks, rats fed the Dongchunghacho rice diet with high fat and cholesterol had dramatically lower plasma LDL cholesterol concentrations and atherogenic indexes and higher plasma HDL cholesterol levels compared with the rats consuming polished rice or unpolished rice with high fat and cholesterol diet. Dongchunghacho rice led to less total lipid and total cholesterol accumulation in liver. However, these significant reductions in plasma or hepatic lipid profiles were not closely correlated with fecal total lipid or total cholesterol excretion. The plasma concentration of total cholesterol and triglycerides were not affected by Dongchunghacho rice. This hypolipidemic effect of Dongchunghacho rice seemed to be unrelated to unpolished rice itself, because the plasma and hepatic lipid profiles of DR group were not different from that of the HC group. These results suggest that unpolished rice containing cultivated Cordyceps militaris can improve plasma and hepatic lipid profiles in rats fed with high fat-high cholesterol diet.

• 한국식품조리과학회지
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• 제19권3호
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• pp.300-307
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• 2003

This research investigated the consumption of various rice-based processed foods of 279 housewives in Daegu. 70% of the housewives that responded to the question graduated from a high school or college, was 30∼40 years old and full-time housewives. The main places for purchasing the rice-based processed foods were large size discount store and supermarkets, as other industrial products and the family′s preference was the most critical factors in choosing the products. The fact that the main reason of purchasing the rice breads and cookies, instead of wheat, was "They may be good for health” indicated many housewives have a positive perception of rice-based foods. Among the rice-based processed foods, the using frequency of rice cake (dduk) was the highest, with rice cookies and rice drinks being the next most frequent. However, the frequencies of cooked rice (bob) and rice flour were very low. An analysis of the correlation for the using frequency of 15 rice-based processed foods showed that the use of rice cookies and breads, instead of wheat, was highly correlated to another 13 foods. The critical reasons why they do not consume cooked rice and rice flour were uncertainty of the purity of the rice and the addition of preservatives, and that with rice bread and noodles there was no information available about the products, and hey have a poor taste. The most common reasons of using cooked rice were no time to cook and simple curiosity about the products. However, the consumers were suspicious of containers, which were a potential cause of environmental hormones, and the high price of the products. Packed rice flour was mainly used as an ingredient to give the viscosity to a product. The advantages of using rice flour were that it was available to control the amount of buying and the convenience to buy. However, it was pointed out that the taste of products containing packed rice flour were poorer than that of rice flour ground at a mill.

• 한국작물학회지
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• 제40권4호
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• pp.437-443
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• 1995

오리방사에 의한 화학제 기능대체 효과와 유기미의 수량 및 품질을 검토코자 사양질답에 관행 시비량의 70%를 감비하고 일품벼를 중묘 이앙하여 이앙 3주후에 3주령오리를 10a당 30마리 밀도로 방사하고 무농약으로 재배하여 시험한 결과는 다음과 같다. 1. 오리 3년차 방사논의 방사 직전 잡초 발생수는 무방사구보다 거의 반으로 줄어들었으나 피의 발생은 오히려 현저히 증가되었고 최고분얼기 잡초방제가는 관행 88%보다 92%로 높았으나 그 이후에 피의 방제는 효과가 적었다. 2. 오리 방사는 벼물바구미와 멸구류, 기타 곤충등과 소동물을 거의 포식하였으나 수잉기에 발생된 혹명나방피해는 방제하지 못하였다. 3. 오리 방사구는 관행구보다 표면수가 항상 현탁되어 있고 표층토의 산화환원전위차가 높아 유수형성기의 엽색이 관행 38.6보다 41.8로서 더 짙은 녹색을 유지하였으며 등숙기 까지 높은 근활력을 유지하였다. 4. 오리 방사구에서는 유기미 쌀수량이 648kg /10로서 관행구보다 3% 증수되었고 생산된 유기미는 '94년 고온년의 특이성으로 청미비율이 높아 관능검사에 의한 식미는 약간 나쁜 경미한 차이를 보였다.

• 식물병연구
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• 제10권2호
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• pp.112-116
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• 2004

보통답에서 마른 상태의 잔재볏짚이 젖은 상태의 볏짚에서 보다 병원균의 분리빈도가 높았고, 염해답에서는 중간정도 젖은 상태의 볏짚과 완전히 젖은 상태의 볏짚에서 병원균의 분리빈도가 높았으며, 보통답보다는 염해답에서 병원균의 분리빈도가 대체적으로 높았다. 벼깨씨무늬병균은 벼에 포자현탁액을 접종한 후 습실상에서 6시간 유지시키면 침입이 되어 발병이 되었으며, 추청벼에서는 14시간, 대산벼와 Tetep에서는 24시간에 최대 발병율을 나타냈다. 엽령이 많은묘(63일묘)가 엽령이 어린묘(21일-49일묘)보다 병에 대해 감수성이었다. 병반은 품종과 엽위에 관계없이 비교적 고르게 분포되었으며, 대산벼와 추청벼에서 상위에 있는 제 5엽이 하위에 있는 잎들보다 감수성이 높은 경향이었으며, Tetep에서는 뚜렷한 경향이 나타나지 않았으나, 하위엽에서 병반수가 많은 경향이었다. 광의 조사와 발병과의 관계에서는 암처리한 벼가 온실조건 3,000 Lux와 6,000 Lux의 광을 조사한 벼보다 발병정도가 현저히 적은 경향이었다.

• 한국식생활문화학회지
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• 제14권5호
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• pp.447-454
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• 1999

The empirical research was conducted to investigate women's consumption pattern of Korean rice cakes and to analyze the preference of them by their demographic backgrounds. The results of this study provide useful informations for a systematic development of Korean rice cake. A self-completed questionnaire survey of 281 women in Seoul was undertaken and detailed information was collected from each. A questionnaire consisted of three parts including demographic backgrounds, consumption pattern and preference of Korean rice cakes, and the need assessment. Demographic variables of respondents included age, marital status, education, family style, monthly income etc. Most of them(82.6%) were married with the average age of $36.3{\pm}8.4$ year old. The results of eating frequency rate showed that about half of women(49.1%) had Korean rice cake once or twice a month followed by once a week(23.1%), once per two months(13.9%), once per six months(8.2%), and once per three months(3.9%). Average preference score of 14 Korean rice cakes was $3.08{\pm}1.49$ out of 5, indicating 'so-and-so'. Ingeolmi received the highest score of 4.02, whereas Duteopteok had the lowest score of 0.18. The preference score of Korean rice cake and the respondents' knowledge of them showed significantly strong positive correlation. The need-assessment score for improving the quality of Korean rice cake was $3.72{\pm}1.35$ out of 5, showing moderate willingness for improvement of Korean rice cake.