• Mycobiology
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• v.38 no.2
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• pp.137-143
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• 2010

The production of conidia of entomopathogenic Beauveria bassiana by solid-state fermentation was studied for the development of a biocontrol agent against aphid Myzus persicae. The optimal conditions for conidia production on polished white rice were 40% moisture content, $25^{\circ}C$ culture temperature, 2-day-old seeding culture grown in 3% corn meal, 2% rice bran, 2% corn steep powder medium, initial conidia concentration of $10^7$ conidia/g in the wet rice, 10% inoculum size, and use of a polyethylene bag as a container. The polyethylene bag containing inoculated rice was hand-shaken every 12 hr during fermentation. Using optimal conditions, the maximum conidia production obtained was 4.05 g conidia/100 g dry rice after 14 days of cultivation, a rate 2.83 times higher than conidia yield of pre-optimization.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.7
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• pp.1080-1084
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• 1999

Carbon (C) and nitrogen (N) balance technique was used to determine energy balance in Rhode Island Red (RIR) and White Leghorn (WL) laying hens fed maize-and broken rice (BR)- based diets. Carbon and nitrogen intake and outgo were determined for three days on ad libitum fed diets followed by 2/3 of ad libitum intake for next three days. Carbon analysis was done by using four 'U' tubes in which carbon dioxide released during bomb calorimetry was absorbed on drierite in tube 1 and 2 whereas tube 3 and 4 contained sodalime self indicating granule. Carbon in $CO_2$ was determined by an open circuit respiration system. Energy retention (E, kcal) was calculated as E = 12.386 C (g) - 4.631 N (g). By regressing metabolisable energy (ME) intake on energy balance, maintenance ME requirement of RIR was 128 whereas, that of WL hens was $144kcal/kg\;W^{0.75}/d$. Effciency of utilization of ME for maintenance from BR-based diet in RIR hens was equal but in WL hens it was 11% less than maize-based diet.

• Journal of the Korean Home Economics Association
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• v.38 no.11
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• pp.137-149
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• 2000

The Purpose of this study was to investigate actual condition about the modem adaptation of interior elements(floor, wall, ceiling, door & window) in traditional thatched roof house. The examined objects were interior space of 36 restaurants and cafes in Seoul and Kyung-Ki Do area. 1. Floor: Jang-pan was mostly alternated with linoleum which huts Jang-pan pattem. Wumul-maru was adapted from the original and Jang-maru was alternated with wood or linolium which has western state Jang-maru pattern. Mud was adapted from the original or alternated with slate stone or rough finish cement. 2. Wall: Rice proper was alternated with rice paper book witch has chinese character, paper for parcels or modem wall paper. Plaster-white paint or white handy coat. Mud-mud color paint or bamboo stick witch located in the mud wall orginal. Log-half cut log. Wooden board-without cross bar or irregular form. 3. Ceiling: Yondung-Chongang was mostly adapted from the original and Banja-Chonjang was alternated with rice paper book which has Chinese character or modem wall paper. 4. Door and Window: Ttisal-mun and Panjang-mun were adapted from the original. Wan and A’character door and window were simplified character itself.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.159-166
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• 2017

This study was to investigate the quality characteristics of white pan bread with added Nurungji, scorched rice. Nurungji powder at the level of 5% (N5), 10% (N10), 15% (N15), 20% (N20) was mixed with flour to make the bread. The overall effects of nurungji powder in pan bread were examined by investigating fermentation rates, volume change, farinograph and TPA analysis, color and preference evaluation. A control showed the highest fermentation rate by 60 min, but there was no significant difference between all samples. Farinograph analysis showed that the water absorption rate was the lowest in control and increased with the addition of nurungji powder. In contrast, in dough development time, control was the shortest and the N20 was the longest. Dough stability showed the best with control, N20 showed the lowest value, and Dough weakness increased significantly as the amount of rice powder was increased. According to TPA analysis it had shown significant differences in hardness and chewiness in the bread with Nurungi. Volume and specific volume tended to decrease as the amount of rice powder added increased. Sensory evaluation showed that the texture of bread had the highest with control, and the overall preference such as color, taste, and flavor showed the best with N15.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.2
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• pp.137-145
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• 1990

Six commercial rice varieties were cultivated at different locations in 1987 and 1988. Rice samples harvested from 8 to 20 locations for a variety each year were used to measure or observe grain appearance, amylose content and alkali digestibility, cooked rice texture using rheometer, gelatinization and viscosity of rice flour using amylograph, and eating Quality of cooked rice by sensory evaluation. Relationship between Quality characteristics showing large locational variation were analized to approach the long-term objective, rice grain Quality standardization. Percent white-center and white-belly grain of the same variety showed great variation between locations, but did not affect on 1000-grain weight, amylose content and alkali digestibility, amylogram and rheogram characteristics, and eating Quality of cooked rice. Positive correlationship were obtained between maximum viscosity and break down, and maximum viscosity and alkali digestibility. Set back was correlated negatively with maximum viscosity, break down and alkali digestibility. Rice samples having significantly lower values of maximum viscosity and break down and higher set back value at the same time showed higher ADV and lower texture palatability index (TPI) and viscousness/hardness ratio (Vi/H), and lower sensory evaluation score of cooked rice compared with those of rices having typically higher values of maximum viscosity and break down and lower set back value. When TPI, Vi/H and overall sensory eating score of cooked rices measured were divided into three categories, high, medium and low using deviation from locational mean value of a variety, many of rice samples having high TPI or high Vi/H showed medium or high in overall sensory eating score of cooked rice.

• Journal of the Korean Association of Geographic Information Studies
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• v.11 no.1
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• pp.125-137
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• 2008

This research aims to produce basic data for developing habitat suitability models on the breeding sites of Oriental White Storks(Ciconia boyciana) which will be reintroduced to the wild in the future. The habitat characteristics of ten historical nesting sites of the Oriental White Storks at Gyeonggi and Chungcheong provinces in South Korea were analyzed with 1970's land use maps and Landsat MSS. The range of altitude on nesting sites was 40~116.38m. The mean distance from nesting sites to rice fields, to 30m wider river, and to reservoirs was $54.8{\pm}84.48m$, $869.8{\pm}708.01m$, and $1721.2{\pm}906.05m$ respectively. Historical nesting sites were located close to human settlements, and the mean distance of nesting sites to human settlements was $144.1{\pm}182.97m$. The land types within 5km radius from ten historical nesting sites consisted of 53.7% forest, 28.3% rice fields, 16.7% grasslands, 0.8% water bodies, and 0.6% human settlements. The composition of four land types(forest, rice fields, grasslands, and human settlements) was significantly differed between 93 random points and 10 historical nesting sites.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.443-450
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• 2013

Effects of newly developed functional rice grains Goami (high-amylose rice) and Nokwon (green-kerneled rice) on the glucose metabolism and antioxidative defense system in C57BL/6N mice under high fat diet condition were investigated. Animals were randomly divided into five groups (n = 8) and given experimental diets for eight weeks: normal control diet (NC), high fat diet (HF), and high fat diet supplemented with white rice (HF-WR), Goami rice (HF-GR), and Nokwon rice (HF-NR). At the end of the experimental period, the HF group exhibited markedly higher blood glucose level, insulin concentration, plasma lipid peroxidation and lower hepatic glycogen concentration than that exhibited by NC group. However, diet supplementation of Goami and Nokwon suppressed the high fat diet-induced hyperglycemia and oxidative stress through inhibition of the glucose-regulating enzymes and enhancement of the antioxidant enzymes activities. The results illustrate that the new functional rice Goami and Nokwon may be useful in the development of functional foods with preventive effect against high fat diet-induced hyperglycemia and oxidative stress.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.553-560
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• 2004

This study was carried out to investigate the effect of packaging materials (general, charcoal) on the physicochemical properties of white, brown and black rices stored at 30'E . The weight losses of the rices were $2.2\~3.0\%$ during storage. The germination rates of the white rice packed with general (GW) and charcoal (CW) were both $0.0\%$, whereas those for the brown and black rices (GB and CB, and GBL and CBL) were 10.3 and $10.9\%$, and 11.8 and $12.1\%$, respectively, after 10 weeks of storage. With regard to the weight losses, there were no differences in the germination rates between the packaging materials. The hardness of the rice increased with increasing storage, but the change was smallest for the CBL (charcoal packed, black rice) and largest for the GW (general packed, white rice). The fat acidity of the rices was significantly increased with increasing storage time and those of the rices packed in charcoal materials were significantly lower than those packed in general packaging materials.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.04a
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• pp.128-128
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• 2022

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.34 no.4
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• pp.51-60
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• 2002

This study was carried out to develop the biochemical pulping method to enhance energy saving and decrease the capital cost through the soda pulping under atmospheric pressure (100%). Nonwood substrates, rice straw, were pretreated by white-rot fungi, Ganoderma Iucidum. It has acquired several basic data that can be applied in bio-soda pulping. The results of this study were as follow. Without any nutrients or with glucose, N and glucose+N the weight losses of rice straws inoculated by Canoderma Iucidum were 8.5~29.8%, 9.3~32% 11.8~30.1% and 11.8~24.4% respectively for 5, 10, 15, 20, 25 and 30 days incubation. The more extending incubation periods, the more increasing weight losses. The yield of untreated rice saw was 54.8% after pulping. When any nutrients was not added or glucose, N and glucose+N were added for the pretreatment, the total yields were ranged 50.6~38.5%, 48.6~34.4%, 47.2~38.4% and 49.5~42.6% respectively for 5, 10, 15, 20, 25 and 30 days incubation. The yields were gradually decreased based on extending of incubation. The physical properties of rice straw soda pulps without fungal treatment, the density, breaking length, burst index, tear index and folding endurance were 0.24 g/$\textrm{cm}^3$, 2.32 km, 0.91 kPa $m^2$/g, 56.7 mN.$m^2$/g and 35 times, respectively. After pretreatment without any nutrients or with glucose, N and glucose+N as nutrients the density was 0.27~0.30 g/$\textrm{cm}^3$, the breaking length 3.14~5.25 km, burst index 1.42~2.78 kPa.$\textrm{m}^2$/g, tear index45.8~64.5 mN.$\textrm{m}^2$/g and folding endurance 47~288 times at all incubating periods when pulping was done. The physical properties were increased with the increasing incubation periods. However, when glucose+N was added, the physical properties were shown superior results each incubating duration.