• Korean Chemical Engineering Research
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• v.53 no.6
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• pp.682-689
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• 2015

A two-step process was investigated for pretreatment and fractionation of rice straw. The two-step fractionation process involves first, soaking rice straw in aqueous ammonia (SAA) in a batch reactor to recover lignin-rich hydrolysate. This is followed by a second-step treatment in a fixed-bed flow-through column reactor to recover xylo-oligomer-rich hydrolysate. The remaining glucan-rich solid cake is then subjected to an enzymatic process. In the first variant, SAA treatment in the first step dissolves lignin at moderate temperature (60 and $80^{\circ}C$), while in the second step, hot-water treatment is used for xylan removal at higher temperatures ($150{\sim}210^{\circ}C$). Under optimal conditions ($190^{\circ}C$ reaction temperature, 30 min reaction time, 5.0 ml/min flow rate, and 2.3 MPa reaction pressure), the SAA-hot-water fractionation removed 79.2% of the lignin and 63.4% of the xylan. In the second variant, SAA was followed by treatment with dilute sulfuric acid. With this process, optimal treatment conditions for effective fractionation of xylo-oligomer were found to be $80^{\circ}C$, 12 h reaction time, solid-to-liquid ratio of 1:12 in the first step; and 5.0 ml $H_2SO_4/min$, $170^{\circ}C$, and 2.3 MPa in the second step. After this two-step fractionation process, 85.4% lignin removal and 78.9% xylan removal (26.8% xylan recovery) were achieved. Use of the optimized second variant of the two-step fractionation process (SAA and $H_2SO_4$) resulted in enhanced enzymatic digestibility of the treated solid (99% glucan digestibility) with 15 FPU (filter paper unit) of CTec2 (cellulase)/g-glucan of enzyme loading, which was higher than 92% in the two-step fractionation process (SAA and hot-water).

• Journal of the Korea Organic Resources Recycling Association
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• v.25 no.1
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• pp.57-65
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• 2017

In a column experiment with low rank coal, rice straw was additionally supplied to induce methane gas generation by microorganisms in the state of supplying microorganisms and nutrients, and long-term biogas production characteristics were observed. When the weight ratio of the rice straw to coal was 0.04 or less, there was no significant gas generation. At 0.08, the biogas was generated for about 90 days. However, the methane gas generation was only 5% compared with the vial test result at optimum condition. Therefore, in order to produce biogas in the coal deposit in situ, a reactor that operates at COD concentration of 2000 mg/L or more at a ratio of 1:3 or more of rice straw to coal should be installed on the ground or under the ground. Liquid from the column filled with coal and rice straw and a liquid from vial containing rice straw were analyzed by microbial community analysis using pyrosequencing method, and compared the dominant microbial species among the two samples. In terms of the uniformity and diversity of the bacteria, the coal-filled column showed various species distribution, which has shown to be a disadvantageous microbial distribution to methane production.

• Applied Biological Chemistry
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• v.37 no.2
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• pp.94-99
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• 1994

Bran structure and water uptake rate for brown rices of thirteen japonica and twelve Tongil cultivars were investigated. The japonica type was shorter in length and had lower value in the ratio of length to width than Tongil one. No differences were observed in width and weight between the two types. The number of aleurone layer and the thickness of bran layer were higher in dorsal side than in ventral side in all rice cultivars. The structure in ventral side was similar but the number of aleurone layer in dosal side was higher in japonica samples. There were no significant differences in water uptake rates showed no correlation with the bran structure.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.49-56
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• 2004

Neuti-dduk is a steamed rice cake made of nonglutious rice How, with Neuti leaves powder, sugar, and water. The objective of study was designed to seek the best recipe to make Neuti-dduk The procedure was as follows Neuti-dduk containing different ratios of the above mentioned ingredients, such as Neuti leaves powder (4, 8, and 12g), sugar and water. The most desirable recipe was determined after sensory examinations and mechanical tests to measure the texture, moisture content and colorimeter. The results of the sensory evaluation showed the Neuti-dduk containing 8g Neuti leaves powder, 20g sugar 20 and 45$m\ell$ water had the highest scores in overall acceptability, color and flavor preference. In the textural analysis the hardness, adhesiveness and cohesiveness of the Neuti-dduk decreased on the addition of increasing amounts of Neuti leaves powder. The moisture content of Neuti-dduk with 4g Neuti leaves powder was higher than that with 12g. The L- and a-values of Neuti-dduk were increased by decreasing the amount of Neuti leaves powder. The overall quality of the sensory examination of Neuti-dduk in relation to the amount of Neuti leaves powder had positive correlation with the moistness, but negative correlations with the L-value andmoisture content. (Eds note: would these 2 highlighted features not be related; if so, why does one have a positive and the other a negative correlation\ulcorner) From the results of these tests, the most desirable recipe for the Neuti-dduk was 8g of Neuti leaves powder, 20g of sugar, 45$m\ell$ of water and2g of salt, for every 200g of rice powder. The moisture content of this recipe was 42.18％.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.307-316
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• 2014

This study was carried out in order to investigate the quality characteristics of baguette with different amounts of yeast and fermented rice bran sourdough(Control: Yeast 30 g + Fermented rice bran sourdough 0 g, A sample: Yeast 20 g + Fermented rice bran sourdough 150 g, B sample: Yeast 10 g + Fermented rice bran sourdough 300 g, C sample: Yeast 0 g + Fermented rice bran sourdough 450 g). The pH of fermented rice bran sourdough by fermentation time was decreased as the fermentation time was longer. The pH of baguette dough was decreased as the fermented rice bran sourdough increased; the volume was the highest in control at the 1st fermentation, and in the B sample at the 2nd fermentation. The weight of baguette was the highest in the C sample, and the volume and specific volume were the highest in the B sample. The microstructure of the cross section analysis indicated that the air cell of baguette crumb was large and regular in the B sample. The moisture content and water binding capacity were the highest in the B sample, although significantly different. The L value was decreased as there was an increasing addition ratio of fermented rice bran sourdough; further, the a and b values were decreased with an increase in baguette volume. Hardness, gumminess and chewiness were decreased as volume and specific volume were increased; yet, springiness was increased. According to the result of the sensory evaluation, the flavor, taste, appearance and texture were the highest in the B sample.

• Computers and Concrete
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• v.10 no.6
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• pp.631-647
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• 2012

This paper focuses on the application of Fuller's ideal gradation curve to theoretically design blended ratio of all solid materials of high performance concrete (HPC), with the aid of error function, and then to study the effect of rice husk ash (RHA) on the performance of HPC. The residual RHA, generated when burning rice husk pellets at temperatures varying from 600 to $800^{\circ}C$, was collected at steam boilers in Vietnam. The properties of fresh and hardened concrete are reviewed. It is possible to obtain the RHA concrete with comparable or better properties than those of the specimen without RHA with lower cement consumption. High flowing concrete designed by the proposed method was obtained without bleeding or segregation. The application of the proposed method for HPC can save over 50% of the consumption of cement and limit the use of water. Its strength efficiency of cement in HPC is 1.4-1.9 times higher than that of the traditional method. Local standards of durability were satisfied at the age of 91 days both by concrete resistivity and ultrasonic pulse velocity.

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.409-414
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• 1999

In order to investigate the changes of rice qualities during 4 years storage of paddy stored in ware-house of normal temperature condition. Temperature in warehouse was changed more than 3$0^{\circ}C$ under the influence of average temperature outside of a warehouse. Water content of paddy was not increased over 15% But as average temperature in warehouse was gone up 18$^{\circ}C$ from June to September every years it was supposed that these periods were to be deterioration of rice quality. On investigation of change in paddy it was supposed that these periods were to be deterioration of rice quality. On investigation of change in paddy components during the long term storage, reducing, sugar, amylose, crude protein were increased 0.24%, 19.23%, 7.02% at enterance time to 0.5%, 20.31% 7.46% 4 years later respectively. Max viscosity final visocity and set back value by amylograph were increased 449B,U 610B.U, 161B.U to 493B.U, 715B,U 222B.U but breakdown was decreased 125B.U to 76B.U with the increase of storage period. Gel consistency of rice stored was decreased 44.7mm at enterance time to 39,9mm 4years later. Fatty acid was increased remarkably 4.5KOHmg/100g to 24.4KOHmg/100g. Germination ratio and germ activity of paddy during long-term storage were decreased 97%, 100% to 0%, 0.4% respectively, With the increase of storage period contaminated paddy by molds increased and its by bacteria decreas-ed.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.4
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• pp.473-480
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• 1995

This study was conducted to know how cold tolerance of rice varieties is inherited. Several crosses were made between cold tolerant varieties and susceptible varieties, and their progenies were morphologically and physiologically evaluated each characters at cold water and natural conditions. The segregation modes of leaf discoloration by cold treatment in F$_2$ generations are agreed to simple inheritance ratio of R3 : Sl in four crosses among total seven cross combinations. In F$_1$ and F$_2$ generations, tall one was dominance in culm and panicle length and less reduction in culm and panicle length by cold treatment was overdominance or partial dominance, while more number of panicles per plant was dominance and more increasing of panicle numbers by cold water irrigation was overdominance. Heritability and heterosis in most characters showed high values, and heterosis in remote crosses was especially larger under the cold water treatment condition compare with that under natural condition.

• Korean Journal of Soil Science and Fertilizer
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• v.4 no.1
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• pp.1-11
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• 1971

1. Rice plant grown with silica had more elect leaves and heading was one week earlier with silica than without silica grown in both water culture and Akiochi soil. 2. Silica content of rice plant was apparently increased by silica application and the increase insilica was more increased by bassal application of silica than top dressing. The content of other eements in plant decreased with silica application and the trend was most noticeable in iron. 3. Rice plant low in silica were more susceptible to reaf blast, Helminthosporium, mites and smaller brown plant hopper. 4. There was no significant effect of silica on increasing the dry matter production of rice plant grown on water culture, but silica remarkerbly increased the dry matter production of rice plant grown on Akiochi soil. The increasing effect of silica on rice grown on Akiochi fields was more noticeable than that of grown on Pots. 5. In rice plant grown on Akiochi soil, number of spikelets and percentage of ripened grains were increased by application of silica. The silica effects can be increased by application of well balanced nitrogen and potassium ratio. 6. From these results, it can be concluded that silica seems to have no direct effect on rice growth, but application of silica to Akiochi soil associated with low silica supply may be critical for healthy growth of rice plant, and silica directly related to rice agronomy.

• Journal of The Korean Society of Agricultural Engineers
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• v.61 no.3
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• pp.15-22
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• 2019

In order to preserve water environment, Total Maximum Daily Load(TMDL) is used to manage the total amount of pollutant from various sources, and the annual average load of source is calculated by the unit load method. Determination of the unit load requires reliable data accumulation and analysis based on a reasonable estimation method. In this study, we propose a revised unit load estimation method by analyzing the unit load calculation procedure of National Institute of Environment Research(NIER) method. Both methods were tested using observed runoff ratio and water quality data of rice paddy fields. The estimated values with the respective NIER and revised NIER methods were highly correlated each other. However, the Event Mean Concentration(EMC) and the runoff ratio considered in the NIER method appeared to be influenced by rainfall classes, and the difference in unit load increases as the runoff and EMC increase. The error can be further increased when the EMC and runoff ratio are changed according to changes in rainfall patterns by climate change and change of agricultural activities. Therefore, it is recommended to calculate unit load by applying the revised NIER method reflecting the non point pollution runoff characteristics for different rainfall classes.