• Journal of The Korean Society of Grassland and Forage Science
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• v.27 no.4
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• pp.263-268
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• 2007

This experiment was carried out to evaluate the effects of organic content and to select lodging resistance for six varieties in paddy field of Chungnam province from 2006 to 2007. In this experiment, plant height was increased at the high fertile field and dry matter rate (%) per fresh matter was decreased at the high fertile soil condition but dry matter rate (%) of spike was increased. The dry matter (DM) yield showed higher in Sunwoo barley (13,520kg/ha) and Youngyang barley (12,780kg/ha) at the high fertile field. Fresh yield was also high in Wooho barely (34,720kg/ha) and Youngyang barely (33,670kg/ha) at the high fertile field but yield in high and normal fertile soil condition was not difference. Total digestible nutrients (TDN) content of Youngyang barley and Yuyeon barley was high as 69.5%, 70.3%, respectively, at the high fertile soil condition. According to this result Soman barley and Youngyang barley might be recommendable for whole crop barely in lower organic content condition of paddy rice field and Wooho barley and Soman barley with the lodging resistance and high yield is suitable for paddy field with high organic content.

• The Bimonthly Magazine for Agrochemicals and Plant Protection
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• v.5 no.10
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• pp.61-69
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• 1984

지난 겨울은 강추위와 가뭄으로 보리재배에는 불리하여 10a당 평균수량이 보리 234kg 맥주보리 260kg에 불과했으나 농가 다수확의 전국 최고 기록은 보리 744kg, 맥주보리 401kg로서 보리는 약 3.2배, 맥주보리는 1.5배나 되었다. 이와 같이 농가수량과 다수확 농가의 수량차가 큰 것은 바로 재배기술의 차이에서 온 것으로 볼 수 있다. 보리 농사를 짓는 경우 기왕이면 힘을 덜 들이고도 안전하게 다수확을 낼 수 있는 방법이 없는지 과거 다수확 재배농가들의 실례를 들어 알아보자.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.23 no.2
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• pp.88-98
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• 1978

Amylose content, water absorption and amylograph characteristics of waxy and nonwaxy barley varieties were studied. Amylose content of nonwaxy varieties ranged from 23.4% to 31. 5% and waxy varieties showed 5.4%-9.5%. Water absorption of waxy varieties was highest among the materials tested. Waxy barley showed lowest gelatinization temperature among the varieties. Gelatinization temperature was positively related with the maximum viscosity in all tested varieties. There was no relationships between amylose content and gelatinization temperature, gelatinization time and viscosity.

• Korean Journal of Food Science and Technology
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• v.50 no.5
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• pp.464-473
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• 2018

The objective of the current study was to evaluate the effects of roasting methods on volatile flavor compounds of boricha using solvent-assisted flavor evaporation-gas chromatography (GC)-mass spectrometry and GC-olfactometry. The barley roasting methods tested were air roasting (AR), drum roasting (DR), and air/drum roasting (ADR). Twenty, twenty-one, and eighteen aroma-active compounds were detected in the products of AR, DR, and ADR, respectively. Guaiacol (smoky), 2-acetylpyrazine (almond-like), and furfuryl alcohol (burnt sugar-like) were detected as high intensity aroma-active compounds. Intensities of most aroma-active compounds produced by the DR method were higher. On the other hand, aroma intensities of phenols produced by the AR method, such as guaiacol and 2-methoxy-4-vinylphenol (curry-like), tended to be stronger. Aroma characteristics of phenols are not considered to be desirable for boricha. Although roasting time for DR was longer than that for AR, DR may be an effective barley roasting method for enhancing desirable aroma characteristics of boricha.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.1
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• pp.124-133
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• 2009

Demand for the high quality barley with fibroid material and functional substances has been increasing in recent although the amount of barley consumption decreased drastically during the last two decades. But the limited information on quality of barley makes consumers hard when they purchase barley for their own consumption. Therefore, 51 brand barley, .i.e., 28 naked barley and 23 waxy barley from supermarkets and 10 polished barley from local markets were collected, and their external quality were analyzed to provide basic information on brand barley. Among 51 brand barley, 56% were 1kg package and 25% were 800 g package and there was no significant difference ($1{\pm}3.62\;g$) between printed and actual weighs. The weight of 1,000 grains of naked barley and waxy barley ranged $18.6{\sim}26.7\;g$ and $14.6{\sim}24.7\;g$, respectively. Thousand grain weight of 38% of naked barley ranged $20{\sim}22\;g$, while that of 43% of waxy barley ranged $18{\sim}20\;g$. The ratio of normal grains was 88% and 94% for naked barley and waxy barley, respectively, when separated with 1.7 mm sieve. Although 82% of brand barley products were free from foreign substances, in 18% of brand barley products, sands, pieces of cloth and wood, other kinds of grain and insect larvae were found, Average test weight of brand barleys was $843g{\cdot}L^{-1}$ with range of $805{\sim}917g{\cdot}L^{-1}$. Water content was less than 14% in 7.8% of barley products, while it was $14{\sim}15%$ in 62.7% of them. Average whiteness of brand barley was 31.06, while waxy barley had higher whiteness with 27.28 than naked barley with 34.16. Heated water uptake rate of milled naked barley and milled waxy barley were 215.4% and 231.7%, respectively, while expansion rate of milled naked barley and milled waxy barley were 379.7% and 401.6%, respectively. Barley from local markets were as good as brand barley products in 1,000 grain weight, ratio of normal grains, inclusion of foreign substances, test weight, water content, whiteness, water uptake rate, and expansion rate, but they showed higher ratio of foreign substances included.

• Korean Journal of Food Science and Technology
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• v.44 no.1
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• pp.41-47
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• 2012

Steeping and germination conditions were investigated in order to produce barley containing a high ${\gamma}$-aminobutyric acid (GABA) content, and the changes in GABA and nutritional components before and after germination were also evaluated in this study. Water absorption rates of three barleys increased alongside both steeping time and steeping temperature. The highest GABA contents of the three barleys, 10.4-14.1 mg/100 g, were obtained from the steeping condition of $25^{\circ}C$ for 24 hr. The GABA contents of germinated barleys ranged from 14.3 to 20.9 mg/100 g, increasing by 3.9 to 14.6 times compared with raw barley. The crude lipid, crude ash and total mineral contents were slightly decreased after germination. The major fatty acids of the three barleys before and after germination were linoleic and palmitic acids. ${\beta}$-glucan contents of three barleys were slightly decreased after germination.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.5
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• pp.387-392
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• 1990

To breed good quality and high yielding varieties, and to evaluate quantity and quality of seed protein in barley, protein content of 139 cultivars, amino acid (AA) composition of 6 cultivars were analyzed. Total protein contents of cultivars tested showed variation from 12.0 to 15.7% in covered barley, 9.2 to 15.4% in hulless barley and 11.4 to 15.9% in malting barley. Varietal mean protein contents of covered barley were higher than any other barley. Barley grains harvested from northern area showed higher protein contents than those from southern area. Relationship between protein content and heading date showed negative correlation in covered barley and no significantly different in malting and hulless barley. Total amino acid (AA) showed variation from 9.51 to 11.47%, also essential amino acid (EAA) was 2.81 to 3.25%. Comparatively, percent of EAA was higher in hulless barley, but lower in covered barley. First limiting EAA was lysine, and other limiting EAAs were threonine and methionine in 6 barley cultivars tested.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.30-41
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• 2015

This study was prepared by varying the type of barley sikhye to promote the use of barley. to learn the quality characteristics of traditional beverage sikhye, sikhyes were made out of different kinds of barley such as amethyst barley, black naked barley, tetrastichum barley, tetrastichum waxy barley, naked barley and naked waxy barley. The result of the study is as following. Regarding the length/width ratio of barley grain, black naked barley was the biggest; while amethyst barley was the smallest. Moisture content of barley grain was in the range of 54.96~71.74%. The saccharification liquid pH was in the range of 5.40~5.63 and the soluble solid content was in the range of 15.37~18.73 brix %. The saccharification liquid of sikhye made of tetrastichum waxy barley had the highest soluble solid content; while the saccharification liquid of sikhye made of black naked barley had the lowest soluble solid content. Reducing sugar was in the range of 4.35~7.42 mg/ 100 g; at which tetrastichum waxy barley sikhye had the highest reducing sugar while black naked barley sikhye had the lowest reducing sugar. The result of reducing sugar was similar to the result of soluble solid content. Black naked barley had low Lightness, redness and yellowness in its cooked rice grain and saccharification liquid. The result of barley sikhye characteristics was as following. Black naked barley had the strongest fullness while tetrastichum waxy barley had the weakest fullness. Black naked barley had strong feeling after swallowing the barley rice grain; while tetrastichum waxy barley had weak feeling after swallowing the barley rice grain. The result of feeling after swallowing the barley rice grain had correlation with fullness. The result of preference test was as following. naked waxy barley sikhye and naked barley sikhye had best outlook. In the smell, amethyst barley sikhye was the best. regarding texture, naked barley sikhye and naked waxy barley sikhye had high preference. In overall preference, naked barley sikhye was the best. Like above, there were differences in quality in sikhyes dependent on the variety of barley. In particular, tetrastichum waxy barley and naked barley will be able to increase the amount of sweetness without malt production during sikhye.

• Korean Journal of Food Science and Technology
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• v.6 no.3
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• pp.133-137
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• 1974

In and attempt to investigate the milling method of barley, four kinds of barley were used for this study. The results are summerized as follow: 1) The optimum tempering and priority of milling quality of barley is shown as following table. Barley is Tempering moisture 15%, Tempering time 24hr. Naked barley is Tempering moisture 14%, Tempering time 48hr. Barley and Naked barley are Tempering moisture 13%, Tempering time 48hr. 2) Economic value of pearled materials milling is disadvantageous, because of the milling expenses are burdensome and flour extractions are fallen down 12.5% in barley and 13.6% in naked barley as compared with unpearled materials milling. 3) Wheat flour milling process may be used without any adjustment when mixed with 90% of wheat and 10% of barley. 4) Unpearled naked barley is the most suitable for flour milling when mixed with wheat.

• Korean Journal of Ichthyology
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• v.22 no.2
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• pp.105-114
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• 2010

A taxonomic review of the family Sillaginidae was carried out based on two species (Sillago japonica and S. parvisquamis) collected in the coastal waters of Korea from 2008 to 2009 and three species (S. parvisquamis, S. aeolus and S. sihama) kept in the museum. Sillago japonica was easily distinguished from S. parvisquamis and S. sihama by lateral line scales (70~73 in S. japonica vs. 77~81 in S. parvisquamis vs. 67~70 in S. sihama) and scales above lateral line (3~4 vs. 7 vs. 5~6, respectively). Sillago aeolus differed from the other three species in having dark brown blotches on the side of body. We newly found morphological differences in some measurements (snout length, pectoral fin length and $2^{nd}$ anal spine length) and the number of vertebrae between Korean and Japanese S. parvisquamis, suggesting the two may be different populations. Although four sillaginid species are known from Korea, only two species (S. japonica and S. parvisquamis) were found in this study; accordingly, the distribution of the remaining two species (S. sihama and S. aeolus) may be restricted to subtropical waters.