• 대한건축학회연합논문집
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• 제21권5호
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• pp.117-124
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• 2019

When manufacturing concrete, several mineral admixture is added to improve the basic physical property and durability and to make economical concrete. Such mineral admixture includes fly ash, granulated blast furnace slag, silica fume, etc., and not only the studies about mixing these mineral admixtures but also the studies for the development of new materials have been steadily in progress. Recently, some researchers have found, as a part of the development of new materials, the rice straw ash can also be used as a pozzolanic material for concrete considering similar chemical properties of rice straw ash to that of rice husk ash. But there has been insufficient amount of study about it. So, this study was to investigate the possibility as mineral admixture of agriculture by-product, by analyzing properties of concretes using rice straw ash with replacement ratio in comparison with other mineral admixture. In order to measure amount of SiO2 of rice straw ash, XRF(X-ray fluorescence) analysis was tested. For the measure pozzolanic reaction of rice straw ash, pH change and color change was tested according to curing day. Also to evaluate properties of concrete using rice straw ash, slump test, air contents test and compressive strength was tested.

• Journal of Microbiology and Biotechnology
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• 제27권10호
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• pp.1736-1743
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• 2017

Sourdough is made by fermentation of dough by lactic acid bacteria (LAB) and yeast to improve bread properties like volume, flavor, and texture. A Korean traditional sourdough was made by fermenting rice flour with rice wine (makgeolli) and used to make sponge-like bread (jeung-pyun). The aim of this study was to investigate the microbial diversity of makgeolli products and their influence on the organoleptic quality of jeung-pyun. Three commercial makgeolli were tested for jeung-pyun production, with each product exhibiting varied dough swelling rates and organoleptic qualities, and among them, J-product was ranked highest in texture and taste. Microbial analysis of the three makgeolli also showed a big difference in their population and diversity. J-product had the highest LAB and yeast counts, and the predominant species were Lactobacillus casei, Lactobacillus brevis, Leuconostoc pseudomenteroides, and Saccharomyces cerevisiae. Using J-product, sourdough was fermented at $25^{\circ}C$, $30^{\circ}C$, and $35^{\circ}C$, and the microbial growth in and textural properties of jeung-pyun were examined by instrumental and sensory tests. At high temperature ($35^{\circ}C$), the rates of dough swelling and acidification were fast due to rapid microbial growth mainly caused by LAB, resulting in a short leavening time and soft and sour jeung-pyun. Sensory tests showed consumer preference for the soft and mild-sour jeung-pyun. This study shows that LAB in makgeolli play key roles in production of jeung-pyun, influencing the textural and sensory properties. For the production of high-quality jeung-pyun, development of LAB starters with high gas productivity and low acidity and establishment of an optimal fermentation procedure for rice dough are necessary.

• Asian-Australasian Journal of Animal Sciences
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• 제23권7호
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• pp.924-930
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• 2010

Ileal and total tract digestibility and nitrogen (N) balance of diets with four different protein sources were determined in growing pigs. The diets were based on rice bran, broken rice and maize meal and contained Tra catfish by-product (CBP), processed using three different methods, and marine fish meal (FM). The CBP diets consisted of the by-product in meal form, ensiled with molasses, and CBP waste water (WWBD). The four diets were fed to four growing pigs fitted with post-valve T-cecum (PVTC) cannulas in a $4{\times}4$ Latin Square design. All experimental diets included $Cr_2O_3$ at 5 g/kg feed as an indigestible marker. The ileal apparent digestibility of organic matter and ether extract was higher on diet WWBD than on the other three diets (p<0.05), and the total tract apparent digestibility was higher on diet WWBD than on the FM diet (p<0.05). The ileal and total tract apparent digestibility of crude protein and amino acids was not significantly different among diets (p>0.05). No significant effects of diet were found on N-retention and N utilization. In conclusion, the catfish by-product meal, ensiled catfish by-product and processing waste water diets and the fish meal diet had similar ileal and total tract apparent digestibility, and similar N utilization in growing pigs.

• 한국식품영양과학회지
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• 제42권3호
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• pp.478-486
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• 2013

본 연구는 약주에 대한 소비자의 소비실태 및 요구도를 알아보기 위하여 소비자 200명을 대상으로 설문조사를 실시하였으며 154부를 회수하여(회수율 77%) 분석에 이용하였다. 남성과 여성이 각각 67명(43.5%), 87명(56.5%)의 비율이었고, 20대가 74명(48.1%)으로 평균 연령은 31.4세로 나타났다. 월 평균 소득은 100만원대가 47명(30.5%)으로 가장 많았고, 주류비를 포함한 월 평균 외식비는 40만원 미만이 97명(63.0%)으로 가장 많은 비율을 나타내었다. 약주 섭취 빈도는 월 1~2회(60명, 39.0%)이고, 주로 민속주점(81명, 52.6%)과 한식당(36명, 23.4%)에서 섭취하고, 맛(79명, 51.3%)과 주변의 추천(18명, 11.7%) 등의 이유로 섭취하는 것으로 나타났다. 약주의 만족도는 3.46으로 보통 이상의 만족도를 보였으나, 불만족 이유로 숙취(55명, 35.7%), 맛(26명, 16.9%), 가격(16명, 10.4%)이라 하여 소비자 불만족 요인 개선을 통한 만족도 증대가 필요할 것으로 사료된다. 약주에 대한 소비자의 제품 컨셉 요구도 분석 결과, 쌀류(89명, 57.8%)로 만든 과일 향(78명, 48.7%)과 과일 맛(90명, 58.4%)이 나는 약주를 선호하는 것으로 나타났으며, 향후 약주의 소비촉진 방법으로 약주 브랜드 개발 및 관리(92명, 59.7%)가 가장 중요하다고 응답하였다. 약주 1병(300 mL)에 대한 가격민감성 측정 결과 무관심가격(IDP)은 약 2,900원으로 약 32% 수준이며, 최저가격점(OPP)은 2,950원으로 나타나 소비자가 수용하는 약주 1병의 가격대는 1,950원~4,800원인 것으로 형성되었다. 약주 제품 속성에 대한 IPA 결과, 집중적인 관리가 필요한 영역에 국산원료 사용여부, 구매 용이성, 정보 제공, 외관 속성이 위치하여 이에 따른 유통채널 확대, 홍보 등의 전략이 필요할 것이다. 또한 소비자는 약주와 어울리는 음식을 즐기고, 기분전환을 위해, 친목 도모를 위해 약주를 구매하는 것으로 나타났다. 따라서 소비자의 요구도에 알맞은 약주 컨셉 개발과 더불어 소비 실태 및 구매 동기를 파악하여 소비자의 만족도와 소비 증대를 위한 전략 수립이 필요할 것이다.

• Archives of Pharmacal Research
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• 제14권3호
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• pp.249-254
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• 1991

Activated carbons from rice-straw can be used as an adsorbents for the purification of water were prepared and evaluated. The adsorptive capacities of activated carbons were measured by iodine, potassium permangante, phenol and metals. It was observed by electron microscope (SEM) and IR spectrum that organic components in the rice-straw and its carbonization product were disappeared. Slit-shaped and porousstructures were formed by activation. There was no relationship between temperature and adsorption of iodine but adsorption of potassium permanganate increased as temperature rose. The adsorption of the phenol was greater than 99%. The adsorption data of phenol at $25^\circ{C}$ obeyed the Freundlich's isotherm. Various metals except sodium were not removed by activated carbon.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.5-5
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• 2022

A little more than a decade ago, the International Rice Research Institute (IRRI) started on a journey of revitalization through adopting the concept of systems research. Instead of being just a rice breeding and affiliated sciences research center, it expanded its vision of impact on the rice-based food systems. In almost the same vein the OneCGIAR has also attempted to aggregate the commodity-based research into food systems-based research that critically caters to specific overarching 'Impact and Action Areas'. Incidentally, IRRI's structure and operations map on to these Impact and Action areas very well. Hence, IRRI's research directly caters to societal, economic and environmental sustainability. It does so through a coherent pipeline that spans the upstream discovery component all the way to product delivery, dissemination, and impact assessment. While a circular 5D-pipeline of demand, discovery, development, deployment and distinction attend to the ground-level realities of demand, development and acceptance of a product, the Four Flagships attend to proximal deliverables under challenging conditions of change brought about by the CGIAR restructuring and COVID-19. Prioritizing specific products under the flagships ensures that institutional support is available to fast-track the deliverables. Clear examples now highlight the potential of such approaches. Thus, despite the challenges of climate change, political unrest of war and global medical encumbrances, the stable partners of IRRI like Korea have helped to come close to deliverables.

• 한국유기농업학회지
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• 제30권2호
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• pp.191-206
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• 2022

Rice has prevailed as a staple food in South Korea. Rice consumption has sharply shrunk nowadays. In the wake of COVID-19 Shock and the "untact" era, the instant rice market has significantly grown, and there is a possibility of solving the shrinking consumption of domestic rice. This study contributes to the development of rice consumption promotion strategies by examining the factors of purchasing instant rice based on the Hedonic Price Methodology. In particular, given the increase in online market, this study compares attribute values of product characteristics between online and offline markets. The empirical results show that calorie, brand, organic and functional products have positive effects on instant rice prices. The rate of carbohydrate, the PB and bundle attributes have negative effects on instant rice prices. The results also show that the magnitude of brand, bundle and PB attribute values are bigger in offline market while that of the number of multigrain attribute value is relatively bigger in online market. The organic attribute value is important regardless of marketing channels.

• 한국균학회지
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• 제25권4호통권83호
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• pp.268-275
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• 1997

High prices of raw materials used as media for the mushroom cultivation increased the cost of commercial production of oyster mushroom (Pleurotus ostreatus). In this study, garlic peels (Allium sativum f. pekinese) as an agricultural by-product were investigated to replace the saw dust for the bottle cultivation of oyster mushroom. Mycelial growth of oyster mushroom were examined by the extracts made from the sawdust, rice bran and garlic peels. The mycelial growth was very poor in the agar media containing the extracts of sawdust or garlic peels, but was good when those of the rice bran were added. In the polypropylene bottle experiment, the sawdust medium which ammended with minerals vitamin was essential for the production of the mushroom fruitbodies. The rice bran was considered to stimulate the mycelial growth, but not the development of basidiocarps. The garlic peel was not a factor to stimulate the production of mushroom fruitbodies, but a raw material ammended with the rice bran produced much amounts of mushroom. In this work, garlic peels ($10{\sim}70%$ v/v) added to the mixture of sawdust and rice bran (4 : 1, v/v) was considered to help the productions of mushroom fruitbodies. Based on the result, the replacement of expensive saw dust with inexpensive garlic peels was a good example to reduce production cost of the bottle cultivation of mushroom.

• 한국토양비료학회지
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• 제49권1호
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• pp.30-35
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• 2016

Rice cultivation in paddy field affects the global balance of methane ($CH_4$) as a key greenhouse gas. To evaluate a potential use of by-product gypsum fertilizer (BGF) in reducing $CH_4$ emission from paddy soil, $CH_4$ fluxes from a paddy soil applied with BGF different levels (0, 2, 4 and $8Mg\;ha^{-1}$) were investigated by closed-chamber method during rice cultivation period. $CH_4$ flux significantly decreased (p<0.05) with increasing level of BGF application. $8Mg\;ha^{-1}$ of BGF addition in soil reduced $CH_4$ flux by 60.6% compared to control. Decreased soil redox potential (Eh) resulted in increasing $CH_4$ emission through a $CO_2$ reduction reaction. The concentrations of dissolved calcium (Ca) and sulfate ion (${SO_4}^{2-}$) in soil pore water were significantly increased as the application rate of BGF increased and showed negatively correlations with $CH_4$ flux. Decreased $CH_4$ flux with BGF application implied that ${SO_4}^{2-}$ ion led to decreases in electron availability for methanogen and precipitation reaction of Ca ion with inorganic carbon including carbonate and bicarbonate as a source of $CH_4$ formation under anoxic condition. BGF application also increased rice grain yield by 16% at $8Mg\;ha^{-1}$ of BGF addition. Therefore, our results suggest that BGF application can be a good soil management practice to reduce $CH_4$ emission from paddy soil and to increase rice yield.

• Macromolecular Research
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• 제17권1호
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• pp.8-13
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• 2009

Natural fiber-filled polymer composites have attracted great interest due to increasing environmental concerns and their low costs. In this study, the properties of rice husk flour-filled polypropylene (PP) were analysed in view of the large quantities of this agricultural product available as residue in Brazil. The rice husk flour (RHF) was characterized by SEM and particle size distribution. The properties of the composites were studied by MFI, DMA, DSC and TGA analyses. A commercial PP modified with maleic anhydride (MAPP) was used as coupling agent. It was verified that RHF decreased the MFI of the composites and that the coupling agent decreased it even more. The efficiency of MAPP was confirmed by the high storage modulus and high loss factor of the coupled composites.