• Title/Summary/Keyword: wild rice

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한국 전통 한 그릇 음식(비빔밥) 및 그 재료들의 DPPH 수소공여능과 아질산염 소거능

  • 구성자;조연옥
    • Proceedings of the EASDL Conference
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    • 2003.04a
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    • pp.83-83
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    • 2003
  • Electron donating ability by DPPH and nitrite scavenge were measured in ethanol extracts from raw, simple cooked and seasoned materials of Bibimbab(mixed rice), Korean traditional one-dish meal. Ethanol extracts of raw frugrantedible wild aster showed the highest electron donating abilities(80.28%) by DPPH. When its seasoned materials were compared with raw and simple cooked materials, it showed the highest electron donating abilities by DPPH.(중략)

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Overexpression of NtROS2a gene encoding cytosine DNA demethylation enhances drought tolerance in transgenic rice (시토신 탈메틸화 관련 NtROS2a 유전자 도입 형질전환벼의 건조스트레스 내성 증진)

  • Choi, Jang Sun;Lee, In Hye;Cho, Yong-Gu;Jung, Yu Jin;Kang, Kwon Kyoo
    • Journal of Plant Biotechnology
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    • v.43 no.3
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    • pp.376-382
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    • 2016
  • DNA methylation regulations gene expression, thus having pivotal roles in a myriad of physiological and pathological processes. In this study, the morphology and stress tolerance of transgenic rice overexpressing NtROS2a were determined. Transgenic plants exhibited less and shorter lateral shoots. Under various treatments, rice overexpressing NtROS2a showed alleviation of damage symptoms with higher survival rate. After drought and re-watering treatment, transgenic rice seedlings restored their normal growth. However, wild type plants could not be rescued. These findings indicate that overexpression of NtROS2a gene in rice seedlings can increase their tolerance to drought stresses.

The Fruiting Body Formation of Oudemansiella radicata in the Sawdust of Oak (Quercus variabilis) Mixed with Rice Bran

  • Shim, Jae-Ouk;Chang, Kwang-Choon;Kim, Tae-Hyun;Lee, Youn-Su;Lee, U-Youn;Lee, Tae-Soo;Lee, Min-Woong
    • Mycobiology
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    • v.34 no.1
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    • pp.30-33
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    • 2006
  • To screen additives and their mixed ratio suitable for the mycelial growth and fruiting body formation of Oudemansiella radicata in the oak sawdust, additives such as rice bran, fermented soybean powder and wheat bran were used. Generally, the mycelial growth of O. radicata has been stable on oak sawdust mixed with rice bran of $5{\sim}20%$. In case that O. radicata was cultured for about 30 days at $22{\pm}1^{\circ}C$ under the illumination (350 lux) of 12 hours and moisture condition of $90{\pm}5%$, the primordia have been formed gradually from red-brown crusts covering the surface of oak sawdust media. Based on the experimental results from 9 strains of O. radicata, fruiting bodies were produced widely on oak sawdust medium mixed with rice bran of 5 to 30%. Even though fruiting bodies of O. radicata have been produced well on oak sawdust media mixed with rice bran, fruiting bodies of O. radicata were produced intensively on oak sawdust media mixed with rice bran of 10%. Therefore, this result will provide a basic information for commercial production of fruiting body of wild O. radicata. This result is the first report associated with an artificial fruiting body formation of O. radicata in Korea.

Traditional Food Use of Frequency of Gwangju City and Chollanamdo Area - In food everyday - (광주와 전라남도의 음식문화 연구 (I) - 일상식 -)

  • 김경애;정난희;전은례
    • Korean Journal of Human Ecology
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    • v.5 no.2
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    • pp.9-21
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    • 2002
  • This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

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