• Journal of Plant Biotechnology
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• v.49 no.1
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• pp.1-1
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• 2022

• Journal of Environmental Science International
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• v.5 no.4
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• pp.545-553
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• 1996

The effects of 0.2 ppm ozone on the developing chloroplast of barley (Hordeum vulgare L.) seedling during greening were examined by chlorophyll contents, photosynthetic electron tiansport activity, Fo, Fv and fluorescence quenching coefficient. Chlorophyll contents of seedling treated with ozone were not changed in comparison with the control during the 96 h greening experiment, but PS II activity of the chloroplasts of seedlings treated with ozone was decreases by- l5%. Fo was slightly decreased but Fv was decreases by 5% in comparison with the control, In fluorescence quenching analysis, qP and qE were decreased by 11% and 9%, respectively, in comparison with the control. These results suggest that oxidation site of PS II is the site affected mostly and PQ pool is also affected slightly by 0.2 ppm ozone.

• Journal of Environmental Science International
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• v.13 no.12
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• pp.1015-1021
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• 2004

This study was conducted to investigate the changes of chlorophyll contents and chlorophyll fluorescence in barley(Hordeum vulgare L.) 7 day old seedling treated with 0.2M, 0.4M, 0.6M, 0.8M, and 1.0M NaCI concentration containing Hepes buffer(pH 7.5). Barley was affected by NaCI treatment. The chlorophyll a, b and carotenoid of barley decreased with an increase in NaCI concentration. However, chlorophyll a, b and carotenoid of barley were not greatly influenced by o.8M and 1.0M NaCl. Fv, Fv/Fm and qP were gradually decreased by higher concentration of NaCI. qP, qNP, qR and qE were gradually decreased by 6hr. During barley chloroplast was development NaCI affected chlorophyll synthesis than photosynthetic activity. Whereas barley seedling leaves were more influenced photosynthetic activity than chlorophyll contents by NaCI.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.551-560
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• 2007

This study was performed to determine the optimum ratio of ingredients in the Sulgidduk with barley(Hordeum vulgare L.) sprout powder. A mathematical analytical tool was employed for optimization of the typical ingredients. The canonical form and trace plot showed the affect of each ingredient in the mixture against the final product. Mixture design showed 14 experimental points, including 4 replicates for three independent variables. The three independent variables selected for the experiment were: water($15{\sim}22%$), barley sprout powder($1{\sim}4%$), and sugar($12{\sim}19%$). The optimum responses variables such as color values(L, a, and b), instrumental texture parameters(hardness, gumminess, and chewiness), and sensory characteristics(appearance, color, smell, taste, softness, moistness, and overall acceptability) were evaluated. The Hunter colorimetric L- and a-values of the Sulgidduk decreased with an increasing amount of barley sprout powder. As more barley sprout powder was added, a higher b-value resulted. Textural hardness, gumminess, and chewiness were lowered by the addition of barley sprout powder. The optimum formulation obtained by both numerical and graphical methods showed similar results. The representative optimal ingredient ratio commonly obtained by both methods were: 18.2% water, 2.0% barley sprout powder, and 14.8% sugar.

• Journal of Plant Biology
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• v.38 no.4
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• pp.399-407
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• 1995

The effects of 0.5 and 1.0 ppm of ozone on the developing chloroplast of barley (Hordeum vulgare L) seedling during greening were investigated by PSI and II activities, chlorophyll fluorescence, and the contents of chlorophyll. Etiolated barley seedling was treated 0.5 and 1.0 ppm ozone for the first 4 h during greening. In 24 h greening experiment, the contents of chlorophyll were decreased by increasing ozone concentration from 0.5 ppm to 1.0 ppm. In 24 h greening experiment, Fo, Fv, Fm and qE were greatly decreased as the concentration of ozone was increased, but those were not considerably decreased in 48 h greening experiment. In another experiment, the developing barley seedling was treated with 0.5 and 1.0 ppm ozone for the last 4 h during greening period, which was 24 h or 48 h. In both experiments the PS II activity was decreased as the concentration of ozone was increased, but not in PS I activity. Fv, Fm and Fv/Fo were also decreased as the concentration of ozone was increased. qP and qR were strikingly decreased as the concentration of ozone was increased in both experiments.iments.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.815-824
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• 2006

This study was performed to determine the optimum ratio of each ingredient in the steamed foam cake with barley (Hordeum vulgare L.) sproutling powder. The experiment was designed according to the D-optimal design of mixture design, which showed 14 experimental points including 4 replicates for three independent variables (sugar 112${\sim}$139%, barley sproutling powder 1${\sim}$8%, and oil 5${\sim}$25%). The compositional and functional properties of test were measured, and these values were applied to the mathematical models. A canonical form and trace plot showed the influence of each ingredient on the mixture final product. The results of F-test, volume, color values (L, a, b), textural properties (hardness, gumminess, chewiness) and sensory characteristics (softness) decided a linear model, while the sensory characteristics (color, smell, taste, overall acceptance) decided a quadratic model. The volume of steamed foam cake was increased by sugar addition, and a negative effect was exerted by barley sproutling powder and oil. L and a of color values increased but the b value decreased with increasing sugar and oil content, whereas barley sproutling powder tended to decrease all color values. The addition of barley sproutling powder also had a positive effect on the textural properties (hardness, gumminess, chewiness). Sensory characteristics (color, smell, softness, taste, overall acceptance) could suffer counter results with the excessive addition of sugar, barley sproutling powder, and oil. The optimum formulations by numerical and graphical methods were similar: sugar, barley sproutling powder, and oil were 130.4%, 4.0%, and 10.7% by numerical method, compared to 130.4%, 4.0%, and 10.7% by graphical method, respectively.

• The Plant Pathology Journal
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• v.26 no.4
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• pp.421-423
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• 2010

New sources of barley (Hordeum vulgare L.) resistant to spot blotch, caused by Cochliobolus sativus, are needed to provide effective resistance because of the rapid change pathotype patterns of C. sativus in fields. The purposes of our study were to develop a method to screen barley for resistance to spot blotch disease and then use this methodology to screen barley genotypes for resistance to the major virulent pathotype Pt4 in barley populations in Syria. A transparent tape method, in which a conidial suspension of C. sativus was dropped onto transparent tape and placed, treated-side down, on the second leaf surface of barley plants. Disease symptoms of fungus were easily detected on the leaves covered by the transparent tape after 48h of inoculation. The transparent tape method was repeatable and the disease scores obtained were correlated (r = 0.91, P = 0.001) with those obtained by the seedling assay. This method may be beneficial in various plant pathology breeding programs.

• Korean Journal of Breeding Science
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• v.41 no.2
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• pp.73-83
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• 2009

To investigate genes related to vernalization and cold- resistance in barley (Hordeum vulgare L. cv. Nagaoka), differentially expressed genes were identified from cold-resistant barley leaves with suppression subtractive hybridization (SSH) and Northern blot analyses. The nucleotide and the deduced amino acid sequences of the putative gene products were compared. The bvrn-7 showed high homology(84%) with gene related to vernalization, and the bvrn-3, bvrn-12, bvrn-28, bvrn-29 and bvrn-36 related to cold-resistant genes had high identity of 88~98% with low temperature-induced genes. The results indicate that the 6 genes were closely related to vernalization and cold-resistance during low temperature treatment.

• Proceedings of the Zoological Society Korea Conference
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• 1998.10b
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• pp.261.2-261
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• 1998

• Journal of Life Science
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• v.28 no.4
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• pp.444-453
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• 2018

Barley (Hordeum vulgare L.), of the Poaceae/Gramineae family, is a common grain in the surrounding area. It has been used in Ancient Egyptian medicine and it has been used worldwide for many years as food and as an ingredient in beer. Barley has been reported to have anti-inflammatory, anti -carcinogenic and anti-diabetic effects. So far, a lot of research has been done on barley but the effects of fermented barley seeds with lactic acid bacteria have not been studied largely. In this study, we investigated the effects of ethanol-extracted barley seeds after their fermentation with lactic acid bacteria. The biological activities of fermented barley seeds with lactic acid bacteria and non-fermented barley seeds were analyzed for total polyphenol content, total flavonoid content, DPPH radical scavenging, superoxide dismutase-like activity and tyrosinase inhibition. These results showed that fermented barley seeds with lactic acid bacteria have more advanced anti-oxidant and whitening properties than non-fermented barley seeds. Hence, we suggest that fermenting barley seeds with lactic acid bacteria can be an impressive material in the food and cosmetic industries.