• 한국약용작물학회:학술대회논문집
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• 2008.11a
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• pp.364-365
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• 2008

• Proceedings of the Korean Society of Crop Science Conference
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• 2003.10a
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• pp.226-227
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• 2003

• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.4
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• pp.391-397
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• 2014

Anthocyanins are water-soluble plant pigments that give rise to the red, purple, or blue colors observed in many crops. Especially purple pigment of colored rice represent biological activities has been an increased interest, due to the functional meal as a staple food. These health benefits have been attributed to antioxidant property of anthocyanin. However, there have been little genetic source for development of new and various colored rice variety. A recently developed new variety, 'Jungmo1020', showed an unique characteristic of blue color of rice grain hull. We identified the pigment petunidin-3-O-glucoside (Pt-3-G) as a major compound with a value of $176.3{\pm}2.3mg/100g$ (68.3%) from 80% MeOH with 1% HCl extracts by UPLC/MS/MS. The content of Pt-3-G in the extracts using a solvent of 100% MeOH with 1% HCl was the highest with the values of $183.8{\pm}2.5mg/100g$. In addition, these extracts showed excellent antioxidatative activities by DPPH and ABTs assay.

• Conservation Science in Museum
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• v.27
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• pp.125-146
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• 2022

The Wooden Gamsil with Inscription of "Botajeon" in the collection of the Dongguk University Museum was made in imitation of the wooden architecture style of the late Joseon period. The Gamsil had suffered exfoliation in the pigment and loss of components and thus underwent conservation treatment. Prior to the conservation treatment, the damage was classified by type and form, scientific analysis was carried out on the fiber and the species of wood, and portable X-ray fluorescence (P-XRF) analysis was conducted for the pigment component analysis. According to the analyses, Korea Pine(Soft pine) was used for most parts of the Gamsil, Manchurian walnut (Jugalns spp.) was used for the signboard, and the fiber used was identified as rice straw (Oryza sativa). The P-XRF identified white lead and zinc oxide in the white pigment, red lead in the red pigment, ultramarine blue in the blue pigment, and emerald green in the green pigment. For the conservation treatment, contaminants attached to the gamsil were removed by both dry and wet cleaning, detached parts were reattached in their original places, and lost parts were restored.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.48 no.2
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• pp.103-107
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• 2003

Phosphorus (P) is a macronutrient playing important roles in many plant processes. Significant interest has been devoted to search and utilize genotypic variations in P use efficiency in rice but with little effort to understand its physiological and biochemical bases. In this study, we examined responses to P deprivation of some primary and secondary traits in 3-week-old seedlings of the three genotypes, Sobi-byeo (japonica), Dasan-byeo (japonica $\times$ indica) and Palawan (indica). In general, percent weight due to root was increased up to 26%, but amounts of root protein and proteins secreted from roots were decreased by 11 to 19% and 31 to 51 %, respectively, by 3 to 21 days of P deprivation in the three genotypes. Interestingly, however, responses of Palawan to short-term P deprivation were contrasting to those of Dasan-byeo and Sobi-byeo in seedling weight and contents of shoot protein, chlorophyll and anthocyanin. Seedling weight was not decreased, but shoot protein content was decreased in P-deprived seedlings of Palawan. Contents of chlorophyll in leaves and anthocynin in roots were increased in Dasan-byeo and Sobi-byeo, but decreased in Palawan. The results suggest that responses of protein and pigment synthesis to P deficiency are different in modem and traditional varieties and the difference may at least in part be due to the selection for high yield under highly fertilized conditions.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.331-336
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• 2008

We investigated the processing aptitude of rice embryo powder as covering and stuffing in rice cake. The quality characteristics of gelatin jelly with rice embryo powder as a stuffing was also examined. Covering steamed rice cake with 50% rice embryo led to less crumbling compared to that of 100% rice embryo powder. Jelly with rice embryo powder was not significantly different with control group in appearance(p>0.05). Covering steamed rice cake with 50% rice embryo powder was not significantly different compared to 100% soybean in color, flavor, taste, toughness, and overall acceptability(p>0.05). Furthermore, there was no significant difference between sesame and rice embryo stuffing in sensory evaluation(p>0.05). When 5% rice embryo powder was added to gelatin jelly, hardness, springiness, and gumminess was not different to that of control(p>0.05), while chewiness did increase(p<0.05). Jelly added with 5% rice embryo had the highest taste acceptability.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.805-814
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• 2013

Lotus root, dried laver, and perilla leaf bugak, Korean traditional fried cuisine, were prepared with fermented glutinous rice batter and unroasted sesame oil or wheat flour batter and soybean oil and their physicochemical characteristics was evaluated. Bugak with fermented glutinous rice batter and unroasted sesame oil showed higher hardness, possibly brittleness than bugak with wheat flour batter and soybean oil. Oil absorption was higher in bugak with fermented glutinous rice batter and unroasted sesame oil than bugak with wheat flour batter and soybean oil, however, the lipid oxidation, evaluated by conjugated dienoic acid and p-anisidine values, was significantly lower in bugak with fermented glutinous rice batter and unroasted sesame oil. Frying oil strongly influenced the degree of lipid oxidation and fatty acid composition of bugak lipid. Different preparation of bugak did not show great effects on the contents of chlorophylls and carotenoids of dried laver and perilla leaf bugak, possibly due to protection by rice or wheat flour batter coating.

• Korean journal of applied entomology
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• v.34 no.4
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• pp.334-343
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• 1995

The eyes of Nilaparvata lugens were examined for ultrastructural changes in the light and dark adapted states. Inspection of light microscope sections taken at similar levels of compound eyes from insects kept in light or darkness for periods up to 72 hors revealed some differences between light and dark adapted eyes. Using the electronmicroscope, in light adapted eyes the palisade layer was narrower than that in dark adapted eyes. The pigment granules still formed a ring around the palisade layer in the dark adapted eye but, they did not form a tight circle around the rhabdom. No constant difference was found between the diameters of the microvilli in light and dark adapted eyes. The pigment movements at the junction of the cone and the rhabdom took the effect on varying the pigment aperture at the tip of the cone in front of the rhabdom tip.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.78-84
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• 2013

To reproduce the brewing process of Hongkuk-ju and to identify the functional properties of it, Hongkuk-ju was brewed using different additions of Hongkuk (100%, 90%, 70%, 50%) and Nuruk (0%, 10%, 30%, 50%). The quality elements, including pH, total acidity, reducing sugar content, alcohol content and pigments (yellow, red, monacolin K and citrinin), were measured. The pH values of Hongkuk-ju showed a slight difference (pH 4.08~4.58) right after the $1^{st}$ stage mash; further, the pH on all groups (H1, H2, H3 and H4) in the terminal of the $2^{nd}$ stage mash (9 days in fermentation) were similar, ranging approximately at pH 3.70. The total acidity change did not show a difference directly the $1^{st}$ stage mash (nearby 0.2 %); however, it began to show a slight difference at the terminal of the $2^{nd}$ stage mash between the range of 0.69~0.76%. The residual reducing sugar of the content was decreased with the increased Nuruk content. The alcohol concentrations of the treatment brew with Nuruk ranging from 12.3% to 13.7% were higher than Hongkuk on its own. The yellow and red pigment contents of Hongkuk-ju ranged from 7.2~8.8 O.D. units (yellow pigment) and from 4.4~5.1 O.D. units (red pigment). The production of monacolin K and citrinin was the highest (9.48 mg/kg and 10.14 mg/kg) when the treatment solely brewed Hongkuk. The concentration of Nuruk and the preparation of the seed mash from it were critical factors compared to the treatment of rice in brewing Hongkuk-ju.

• Journal of Conservation Science
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• v.29 no.1
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• pp.35-45
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• 2013

The Clay Statues of Donggwanwangmyo Shrine (Treasure No. 142) are highly damaged physical weathering which are crack, exfoliation. Pigment of surface are discolored by chemical weathering like dust. The result of ultrasonic velocity measurement, low velocity zone was measured the lowest part of Woojanggun Statue. Deficiency condition of pigment layer was evaluated quantitatively through infrared Thermography. As a result, exfoliation part was detected at high temperature. Making techniques of the Clay statues were identified by gamma rays, infrared TV, SEM. All Clay Statues were founded on wood base and joints of wood were fixed using thin iron wires. After wood base was twisted a straw rope, it was made by clay. Clay was blended with rice straw to prevention of crack and exfoliation. The upper side of clay layer was coated with Hanji(Korean handmade paper) and cotton in order to isolate the pigment layer.