• Korean Journal of Soil Science and Fertilizer
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• v.35 no.4
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• pp.216-222
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• 2002

Field experiments were conducted to investigate the effect of various cultural practices on methane($CH_4$) emission in tillage and no-tillage practice in a clayey paddy soil from 1998 to 2000. The factors evaluated in tillage and no-tillage methods were types of nitrogen fertilizers, application method of chemical fertilizers, rice straw application and cultivation method. Of the nitrogen fertilizers, the amount of $CH_4$ emission in ammonium sulfate plot was the lowest, regardless of tillage and the application method. 26.4~41.1% of reduction by ammonium sulfate compared with urea. But in no-tillage which have problem of poor rice yield than tillage, coated urea was more effective nitrogen fertilizer because that showed similar $CH_4$ emission and highest rice yield at 80% of dosage of nitrogen. No-tillage plot emitted lower $CH_4$ than tillage plot where the fertilizers were incorporated. On the contrary, no-tillage plot showed a little higher $CH_4$ emission compared with tillage plot for the surface application. When rice straw was applied, no-tillage practice reduced methane emission by 26.6% compared with tillage practice, but showing a little difference of 10.7% in no application. With cultivation method, no-tillage practice reduced methane emission 26.6% compared with tillage for the 30-d-old seedling transplanting. But for the dry direct seeding practice, no-tillage was a less effective because considerable amounts of rice straw incorporated by tillage were more decomposed aerobically in the soil and emitted as $CO_2$ to the atmosphere with flooding in no-tillage soil.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.29-32
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• 2005

This experiment aimed to estimate the effect of imperfect rice on rice palatability. Rice cultivar, Ilpumbyeo, was cultivated by direct-seeding on flooded paddy surface with 11 kg/10a nitrogen application. Palatability of harvested rice was measured by NIR spectroscope. Brown rice was divided according to their appearance namely, perfect, discolored, green-kerneled, and immature opaque with a composition ratio of $75.7\%,\;11.0\%,\;8.0\%,\;and\;5.3\%$ respectively. When the perfect brown rice was milled, the grain were composed of head, cracked, and white core & belly, at $64.7\%,\;25.3\%\;and\;10.0\%$ respectively. The milled rice of discolored brown rice had similar composition with the perfect rice. The milled green-kerneled vice, on the other hand, had $36\%$ head rice and $64\%$ white core & belly rice. The immature opaque brown rice, when milled, had $25.3\%$ white core & belly and $74.7\%$ damage & opaque rice. With the respect to grain quality, the viscosity of white core at belly rice and damaged & opaque rice was lower than that of head rice. In contrast, their protein content was a little higher than that of head rice. The palatability value of pure imperfect rice was much lower than head rice. The palatability value of damaged & opaque rice was the lowest among the imperfect rices. When mixed with head rice, the damaged & opaque rice impacted on the deterioration of vice palatability. Mixing $1\%$ each of white core at belly rice and damaged h opaque rice decreased the palatability value by $5\%$ as compared with the head rice.