• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.105-111
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• 1995

The relationship betwwen the molecular structure of amylopectin and the texture of cooked rice was investigated using Korean rice [3 varieties of Japonica type and 3 varieties of Tongil type(Japonica-Indica breeding type)]. The molecular structure of rice amylopectin was polymodal and distributed A chain of $\overline{DP}$ 12.4, short B chain of $\overline{DP}$ 20.6, B chain of $\overline{DP}$ 26.3, long B chain of $\overline{DP}$ 45 and super long chain of above $\overline{DP}$ 55. The super long chain of amylopectin was composed of long linear chain with poorly branched chain. Also, the super long chain of amylopectin showed positive correlated with average chain length, inherent viscosity and ${\beta}-amyloysis$ limit$({\%})$, but negative correlated with ${\lambda}max$ of iodine reaction of amylopectin. The structural properties of amylopectin in Japonica type were different from those of amylopectin in Tongil type. In relationship between molecular structure of amylopectin and texture of cooked rice, the average chain length, inherent viscosity, ${\beta}-amyloysis$ limit and super long chain of amylopectin was showed a positive correlation with hardness, but a negative correlation with adhesiveness of cooked rice. The long chain of rice amylopectin is the less, the eating quality of cooled rice was the better. These results suggest that the molecular structure of rice amylopectin could be responsible for the texture of cooked rice.

• Molecules and Cells
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• v.25 no.3
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• pp.407-416
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• 2008

Thirteen near-isogenic lines (NILs) of japonica rice were developed via a backcross method using the recurrent parent Chucheong, which is of good eating quality but is susceptible to Magnaporthe grisea, and three blast resistant japonica donors, Seolak, Daeseong and Bongkwang. The agro-morphological traits of these NILs, such as heading date, culm length, and panicle length, were similar to those of Chucheong. In a genome-wide scan using 158 SSR markers, chromosome segments of Chucheong were identified in most polymorphic regions of the 13 NIL plants, and only a few chromosome segments were found to have been substituted by donor alleles. The genetic similarities of the 13 NILs to the recurrent parent Chucheong averaged 0.961, with a range of 0.932-0.984. Analysis of 13 major blast resistance (R) genes in these lines using specific DNA markers showed that each NIL appeared to contain some combination of the four R genes, Pib, Pii, Pik-m and Pita-2, with the first three genes being present in each line. Screening of nine M. grisea isolates revealed that one NIL M7 was resistant to all nine isolates; the remaining NILs were each resistant to between three and seven isolates, except for NIL M106, which was resistant to only two isolates. In a blast nursery experiment, all the NILs proved to be more resistant than Chucheong. These newly developed NILs have potential as commercial rice varieties because of their increased resistance to M. grisea combined with the desirable agronomic traits of Chucheong. They also provide material for studying the genetic basis of blast resistance.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.39
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• pp.26.1-26.10
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• 2017

Background: The impairment of the appearance is a major problem for patients with carcinomas of the oral cavity. These patients want to recover their preoperative facial appearance. Some do not realize that this is not always possible and hence develop a desire for further cosmetic and reconstructive surgery (CRS) which often causes psychological problems. Method: The desire of patients for CRS (N = 410; 26%) has been acquired in this $D{\ddot{O}}SAK$ rehab study including multiple reasons such as medical, functional, aesthetic and psychosocial aspects. They relate to the parameters of diagnosis, treatment and postoperative rehabilitation. Patients without the wish for CRS (N = 1155; 74%) served as control group. For the surgeons, knowledge of the patient's views is relevant in the wish for CRS. Nevertheless, it has hardly been investigated for patients postoperatively to complete resection of oral cancer. In this retrospective cross-sectional study, questionnaires with 147 variables were completed during control appointments. Thirty-eight departments of Oral and Maxillofacial Surgery took part, and 1652 German patients at least 6 months after complete cancer resection answered the questions. Additionally, a physician's questionnaire (N = 1489) was available. Statistical analysis was performed with SPSS vers. 22. Results: The patient's assessment of their appearance and scarring are the most important criteria resulting in wishes for CRS. Furthermore, functional limitations such as eating/swallowing, pain of the facial muscles, numb regions in the operating field, dealing with the social environment, return to work, tumour size and location, removal and reconstruction are closely related. Conclusion: The wish for CRS depends on diverse functional psychosocial and psychological parameters. Hence, it has to be issued during conversation to improve rehabilitation. A decision on the medical treatment can be of greater satisfaction if the surgeon knows the patients' needs and is able to compare them with the medical capabilities. The informed consent between doctor and patient in regard to these findings is necessary.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.90-96
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• 2000

The optimum cooking conditions for large scale continuous gas cooker were studied with three varieties of rice. Optimum soaking time for the cooker was estimated to be 30 min at cooking temperature above $20{\circ}C$, while 60 min at cooking temperature below $10{\circ}C$. The ratio of water-to-milled rice giving the best eating quality was founded to be $1.41{\sim}1.48$, and corresponding moisture content of cooked rice ranged from 60 to 62% for different rice varieties. The optimum ratio of water to milled rice. (Chucheong) decreased from 1.50 to 1.37 with increase in the amount of milled rice from 4.0 to 6.5 kg in a cooking vessel. However, actual water uptake by rice (g water absorbed per g rice) on cooking was nearly constant value of 1.13, which means that evaporated water during cooking increases with decreasing the amount of rice in a cooking vessel.

• Journal of Life Science
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• v.16 no.1
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• pp.141-147
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• 2006

The effect of traditional Doenjang supplemented with the extracts of herb medicines (refer as DHM) on the taste component and microbial properties was investigated. The DHMs were divided to four group. Fatty acid compositions were similar between DHMs and control as ratio of each fatty acid to total fatty acids. Concentration of total free amino acid from groups II , III and IV was higher than that of control. Major organic acids were phytic acid, lactic acid, and butyric acid. In isoflavone of DHMs, free daidzein and genistein contents were mostly similar among the groups, and groups m and W were slightly higher as compared with control. Viable cell count of DHMs was shown to be $2.5\times10^7\;CFU/ml$, a similar trend of control. Protease activity of DHMs was higher than that of control(67.65 units), but amylase activity between DHMs and control was almost identical Sensory scores of group II and IV were shown to be brighter than those of group I and II, and decreasing off-odor was more effective. In over all eating-quality, group III and IV were evaluated to be favorable as compared with control and the other DHMs because of supplementing the sweet taste of extracts to Korean indigenous Doenjang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.137-147
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• 2011

This study investigated the perception and attitude to leftover food at school food service by the questionnaire survey of the elementary school students in Gwangju area. The school food service satisfaction was neutral and school food service cost and quality was satisfactory. The dissatisfaction of school food service was shown as unkind staffs and a shortage for fruit and beverage. The kinds of leftover food were seasoned vegetables and kimchi. The reasons for leftover food were unfavorite food and the frequency was shown as once or twice a week. For the order of eating food, the subject first ate food they had tried. The highest kind of an unbalanced diet was beans and minor grains. To reduce food waste, many students perceived that tasty food, education by a class teacher in class that it could pollute environment and do us damage, recycling as livestock feed, 'No Plate Waste Day' organized by school would be a feasible method to reduce food waste. The nutrient intake of eaten food was significantly higher for all nutrients in the group receiving food waste education than the control group (p<0.001).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.1
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• pp.35-40
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• 2012

In this study, the effect of degree of milled wax layer on compositions (protein and total dietary fiber content), Alkali Digestion Value (ADV), and texture (hardness, stickiness, toughness, and adhesiveness) with brown rice was investigated. For all the rice cultivars, $Baegjinju$, $Keunnun$, $Samkwang$, and $Seolgaeng$, protein content decreased significantly as the degree of pericarp milling increased ($p$<0.05). Total dietary fiber (TDF) content for $Keunnun$ (9.56%${\rightarrow}$8.09%) and $Samkwang$ (8.05%${\rightarrow}$7.06%) significantly decreased with the degree of removed wax layer. ADV was not affected by being removed wax layer, but ADV of $Samkwang$ was increased from 3.56 to 6.78. As the degree of removed wax layer increased (0%${\rightarrow}$10%), hardness and toughness of cooked brown rice were decreased but stickiness and adhesiveness was increased. The ratio of adhesiveness to hardness was increased with decreased wax layer of brown rice. Accordingly, It suggests that the regulation of the wax layer with brown rice was effected texture of cooked brown rice. The milling technology in wax layer of brown rice is that might be thought to be very useful in rice processing industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.935-943
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• 2015

The purposes of this study were to investigate consumption of home-delivered meals among children from low-income families and to assess their perception of the home-delivered meal service. A survey was conducted on 392 children who had received home-delivered meals, and 208 questionnaires (response rate: 53.1%) were analyzed using SPSS (ver 18.0). The respondents consisted of elementary school students (36.1%), middle school students (33.7%), and high school students (30.2%). Approximately half of children received home-delivered meals during their semester and vacation periods, and 52.2% of respondents shared the delivered meals with their brothers or sisters. Eighty-six point one percent of respondents consumed delivered meals within 4 hours after the meals were received at home, and approximately a fifth of respondents left the delivered meal boxes on a sink counter or table until eating. Leftover foods were kept in the refrigerator (52.2%) or on the sink counter/table (2.5%). The quality of the home-delivered meal service was assessed as 3.3 points based on a 5-point scale. 'Food safety is good' received the highest score (3.62) and 'Food taste is good' received the lowest score (3.07). The results showed that children receiving the home-delivered meal service should be provided information on proper handling and consumption of the delivered meals at home.

• 재활복지
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• v.22 no.4
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• pp.43-58
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• 2018

Swallowing disorders that can affect nutrient intakes and quality of life are commonly shown among the elderly as well as patients with neurogenic disorder. This study verifies the reliability and validity of the Swallowing Disturbance Questionnaire (SDQ), a subjective swallowing disability assessment tool, modified for Koreans' eating habit and cultural sentiment, against 105 stroke patients, in order to help identify early swallowing problems of the elderly. Reliability of internal consistency in the Korean version of SDQ is .601, test-retest reliability is .97, and concurrent validity is .956. Based on 8 points of cut-off score, 46.8% of sensitivity and 81.6% of specificity. Comparing the results of video fluoroscopic study (VFSS), an objective swallowing disorder test with those of Korean version of SDQ, negative predictive value (NPV) and positive predictive value (PPV) was shown as 81% and 53%. The Korean version of SDQ is expected to be a useful testing tool to discriminate swallowing disorders in stroke patients. It has great clinical significance in that swallowing difficulties shown by subjects can be sorted out to request a diagnostic assessment before clinical evaluation by a rehabilitation therapist or ruling out unnecessary exposure to additional tests by accurately identifying stroke patients without swallowing problems.

• Korean Journal of Breeding Science
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• v.41 no.4
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• pp.599-602
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• 2009

A single cross hybrid, Heukjinjuchal, is a black color waxy corn (Zea mays L.) developed by the maize breeding team at NICS in 2008. Heukjinjuchal was produced by crossing two inbred lines, KBW24 as seed parent and KBW2 as pollen parent. Ear length and ear diameter of Heukjinjuchal was 16.0 cm and 4.4 cm, respectively. The ratio of kernel set length/ear length was 89%, similar with that of a check hybrid, Chalok1. It is resistant to Northern corn leaf blight disease and also lodging tolerant. Fresh ear yield of Heukjinjuchal comparable with those of a check hybrid, Chalok1 in regional yield trials for three years. Seed production of this hybrid is relatively easy because of well overlapping period of silking and pollen dispersal between the two parents. This cultivar would be well adaptable to the whole country.