• Korean journal of food and cookery science
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• v.17 no.3
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• pp.255-268
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• 2001

This study aimed for exploring the best recipe of Seosokbyung with different ingredient ratios of glutinous millet flour, sugar, and water added to rice flour. The most desirable recipe was determined by sensory evaluation and mechanical test for measuring texture, moisture content and colorimetry. The best score for each sensory item was obtained in the following condition: Color-245g(70%) of glutinous millet flour, 50g of sugar with 10$m\ell$ of water in 105g of rice flour. Flavor-l75g(50%) of glutinous millet flour with a 80$m\ell$of honey in 175g of rice flour. Graininess and Moistness-245g(70%) of glutinous millet flour with 70$m\ell$ of honey in 105g of rice flour. Chewiness-2I0g(60%) of glutinous millet flour, 60g of sugar with 20$m\ell$ of water in 140g of rice flour. Sweetness-l75g (50%) of glutinous millet flour 7g of sugar with 25$m\ell$ of water in 175g of rice flour. As a result of mechanical examination, the best score for springiness, cohesiveness, chewiness, gumminess, adhesiveness was obtained in the recipe of 175g (50%) of glutinous millet flour with 80$m\ell$ of sugar in 175g of rice flour, and that for hardness in the one of 245g (70%) of glutinous millet flour with 70$m\ell$ of honey in rice flour As the less amount of glutinous millet flour was added, the scores for springiness, cohesiveness, chewiness, gumminess and adhesiveness were increased, and the addition of honey gave higher scores than sugar or oligosaccharide(P<0.05) The best recipe of Seosokbyung was 140g of rice flour, 2 l0g of glutinous millet flour, 60g of sugar, 20$m\ell$ of water and 3.5g of salt. The moisture contents of rice flour and glutinous millet flour were 31.6% and 13.3%, respectively. The content of moisture in the best recipe of the Seosokbyung is approximately 36.101%. The moisture content higher than 36% gave better sensory scores in chewiness and moistness. As a result of colorimetry, the most bright ‘L’value(Lightness) was obtained from 175g of rice flour mixed with 175g (50%) of glutinous millet flour, 70g of sugar and 25$m\ell$ of water. The highest ‘a’ value(Redness) was gained from 175g of rice flour mixed with 175g (50%) of glutinous millet flour and 80$m\ell$ of honey. The best ‘b’ value(Yellowness) was obtained from 140g of rice flour, 210g (60% of rice flour) of glutinous millet flour, 60g of sugar and 20$m\ell$ of water.

• Applied Biological Chemistry
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• v.25 no.3
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• pp.135-141
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• 1982

Two rice cultivars, Jinju and Iri 348, were used to compare the changes in the contents of some organic metabolites and ions and in some enzyme levels under water-and salt-stressed conditions. The water loss and proline accumulation under water and salt stresses were accelerated more in the salt-sensitive cultivar Iri 348 than in the salt-tolerant Jinju. The contents of crude protein, total free amino acids, proline and polyphenols increased under water-or salt-stressed rice, but that of reducing sugar increased under water stress only. The water-and salt-stresses induced the high ratio of low molecular organic solutes to crude protein in Jinju but not in Iri 348. The ratio of total free amino acids to crude protein increased under the stressed conditions was likely due to high protease activity. The contents of $Na^+$ and $Cl^-$ were higher in Iri 348 than in Jinju. Iri 348 had higher values of $Na^+/Ca^{2+}$ and monovalent/divalent of cations, but lower of $K^+/Na^+$ than Jinju Rice. The further studies should emphasize to set the correlations between these ratios and tolerance to water and salt stresses among rice cultivars.

• Korean Journal of Environmental Agriculture
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• v.25 no.4
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• pp.382-385
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• 2006

To know the effect of water treatment sludge (WTS) as a rice seedling culture soil, rice seeds are sown, germinated and grown on the culture soils mixed with different ratios of WTS to sand (100:0, 50:50, 30:70, respectively), and their growth effects was compared to that of control, commercial culture soil. When WTS is used as a culture soil for rice, the length and weight of the top part of rice seedling somewhat decreased than those of control treatment while their root length and weight in all WTS treatments significantly increased. Although phosphorus and potassium uptake of rice seedling in WTS treatments was slightly decreased, WTS treatment showed to develop root growth which is necessary in the seedling stage of all plane. Such a stimulatory effect on root growth of rice seedling was significant in the mixture ratio of 50% WTS to 50% sand.

• Korean journal of food and cookery science
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• v.7 no.2
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• pp.25-40
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• 1991

Five-brown-rice-variety, Akibare, Odaebyeo, Taebaegbyeo, Nonglim Na 1 and Hankangchalbyeo, was prepared and examinated the hydration kinetics and the cooking qualities. Before the hydration the L/W ratio of raw Taebaegbyeo was the biggest value among the five brown rices. The water uptake was directly proportional to the square root of soaking time. During the hydration water uptake of high yielding brown rices was bigger than those of traditional brown rices among the nonglutenious varieties but waxy brown rices were not. Generally volume increase constant was directly proportional to the water uptake constant, which were different a little with brown rices was hydrated which was inversed proportional to the water uptake degree. According to the instrumental result using the rheometer of cooked brown rice with increased soaking times that was decreased the hardness and was increased the adhesiveness. The sensory evaluation test indicated that the hardness and the stickiness value of cooked brown rices were proper after 15-hour-soaking time and it was identical result to the instrumental result using the rheometer.

• Food Science and Preservation
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• v.30 no.4
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• pp.602-616
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• 2023

Fifteen types of rice collected from Kurdistan region-Iraq were investigated by principal component analysis (PCA) in terms of physical properties and cooking characteristics. The dimensions of evaluated grains correspond to 5.05-8.75 mm for length, 1.54-2.47 mm for width, and 1.37-1.95 for thickness. The equivalent diameter was in the range of 5.23-10.03 mm, and the area took 13.30-28.25 mm². The sphericity analysis values varied from 0.32 to 0.56, the aspect ratio from 0.17 to 0.39, and the volume of the grain was measured in the range from 4.48 to 17.74 mm³, hectoliter weight values were 730-820 kg/m³, and true density from 0.6 to 0.96 g/cm³. The broken grain ratio was 1.5-18.3%, thousand kernel weight corresponded to 15.88 to 22.42 g. The water uptake ratios for 30 min of soaking were increased at 60℃ compared to 30 and 45℃. The PCA was used to study the correlation of the most effective factors. Results of PCA showed that the first (PC1) and second (PC2) components retained 63.4% and 34.8% of the total variance, which PC1 was mostly related to hectoliter, broken ratio, and moisture content characteristics while PC2 was mostly concerned with hardness and true density. For cooking properties, the PC1 and PC2 retained 88.5% and 9.3% of the total variance, respectively. PC1 was mostly related to viscosity, spring value, and hardness after cooking, while PC2 was mostly concerned with spring value, hardness before cooking, and hardness after cooking.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.8
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• pp.5384-5393
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• 2015

We investigated the effects of milling degrees of rice on characteristics of the steamed rice and fermentation of rice koji as a raw material of cheongju. It was studied for 8 months about ratio of water absorption and koji charateristics according to milling degrees. The The more increasing rice milling, the less the protein contents of milled rice was continuously decreased and the lipid and ash contents were sharply decreased to until the milling degrees 20%, and then gradually decreased. When steeping the milled rice, higher milling degrees raised rapid water asorption and higher maximum water asorption, lower water temperature raised gradual water absorption and higher maximum absorption. The longer steeping time, the steamed rice milling degrees 40% showed significantly lower hardness and springness than others. Alcohol contents of the fermented mash with rice koji milling degrees 10% was lower with 16.3-16.9%(v/v) than other sample's 17.1-17.5% (v/v). The total acid contents showed that the milling degrees 10% indicated the lowest content(0.71-0.76%) and the milling degrees 30% indicated highest content(0.93-0.99%). Within the same milling degrees, As the steeping time increases, the total acid contents imcrease. In conclusion, the milling degrees influenced on physicochemical chatacteristics of rice and steamed rice condition.

• Korean Journal of Soil Science and Fertilizer
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• v.11 no.3
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• pp.175-194
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• 1979

The soil organic matter contents in arable land are generally low in Korea. Thus it is generally agreed that the application of organic materials to soils would be much beneficial. Present paper is a review on the effectiveness of organic mat ter application in uplands and lowlands. 1. The effect of organic matter application in uplands are of more clear and simple to explain as compared to that in lowlands. In uplands, appropriate application of organic matters such as compost and various crops residues improves the physical properties of soils leasing to increased water holding capacity, better aeration, and decrease in soil erosion. 2. In lowland, rice soils under water logged conditions the effect of organic matter application on rice yield is not straight borward and demands more refined knowledges for the interpretation of it. 3. It is found that the application of compost in rice soils is more effective when nitrogen fertilizer application is limited it dicating that nitrogen contained in the organic maerials can become available to rice plant and plays an important role for increased yield of rice under the condition where nitrogen fertilizer supply is limited. 4. Application of organic matter does not always bring about the desirable effects. Very often the organic matter application results in more intensive soil reduction leading to the accumulation of harmful substances which would can cancel out the positive effects of organic matter. This is partiunlarly true in poorly drained soils. 5. Rice straw or compost, when applied rice soils, supply sizeable amounts of available silicate to rice plant resulting in yield increase. 6. Although the effectiveness of organic matter application on rice yield in short term experiments is not consistent due to many reasons, the long term effect of organic matter is significant. 7. The term of the $O.M/SiO_2$ ratio in rice soils can serve as a criterion for the judgement of whether organic matter or silicate fertilizer is needed to be applied in a certain soil.

• Carbon letters
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• v.12 no.4
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• pp.185-193
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• 2011

Carbon nanotubes (CNTs) have developed into one of the most competitively researched nano-materials of this decade because of their structural uniqueness and excellent physical properties such as nanoscale one dimensionality, high aspect ratio, high mechanical strength, thermal conductivity and excellent electrical conductivity. Mass production and structure control of CNTs are key factors for a feasible CNT industry. Water and ethanol vapor enhance the catalytic activity for massive growth of vertically aligned CNTs. A shower system for gas flow improves the growth of vertically aligned single walled CNTs (SWCNTs) by controlling the gas flow direction. Delivery of gases from the top of the nanotubes enables direct and precise supply of carbon source and water vapor to the catalysts. High quality vertically aligned SWCNTs synthesized using plasma enhance the chemical vapor deposition technique on substrate with suitable metal catalyst particles. This review provides an introduction to the concept of the growth of vertically aligned SWCNTs and covers advanced topics on the controlled synthesis of vertically aligned SWCNTs.

• Korean Journal of Soil Science and Fertilizer
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• v.8 no.4
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• pp.199-217
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• 1975

For the establishment of efficient method of potassium topdressing on rice the optimum time and amount were investigated and discussed on the basis of available data from nutriophysiological studies, soil characteristics and fertilizer trials in fields. The followings were pointed out. 1. According to yield rice plants require more potassium around heading under water culture. 2. Potassium involves in harvest index, filled grain ratio, grain weight and number of spikelets per panicle. 3. Potassium is lost after heading in most fields in spite of highest requirement during this period. 4. The higher $K_2O/N$ ratio in straw at harvest is, the higher the yield. 5. Relatively low efficiency of potassium fertilizer under the field condition may be due to improper application method rather than natural supply from soil and irrigation water. 6. Appropriate topdressing time appears at in effective tillering stage for the prevention of nitrogen excess and at 15 to 20 days after transplanting, ear formation stage and 5 days after heading for the prevention of soil reduction damage. Two times of topdressing for clayey soil and three times for sandy soil seems reasonable in practice together with nitrogen topdressing, 7. The reasonable ratio basal to topdressing of potassium fertlizer seems to be 2/3 and $N/K_2O$ ratio of fertilization for ear formation stage appeared also as 2/3.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.453-461
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• 2004

The purpose of this study was to investigate the instrumental and sensorycharacteristics of Noralbyung made from rice flour and glutinous rice flour containing 1, 2, or 3% of ginger powder. The result of sensory evaluation showed that Noralbyung containing 252g rice flour, 45g (15%) glutinous rice flour, 3g (1%) ginger powder, 3g cinnamon powder, 55ml honey, 15ml water, and 3g (1%) salt had high overall acceptability and chewiness preference. From textural analysis, springinessand gumminess were increased by adding ginger powder. The Hunter color a-, L- and b-values of Noralbyung were all decreased by increasing the level of ginger powder. The moisture content (%) was higher in Noralbyung with sugar than honey. With increasing ginger powder content, the moisture content (%) of Noralbyung was decreased. From these test result, the most desirable recipe for Noralbyung was 252g rice flour, 45g (15%) glutinous rice flour, 3g (1%) ginger powder, 3g cinnamon powder, 55ml honey, 15ml water, and 3g (1%) salt. The moisture content was 37.72%.