• 동아시아식생활학회지
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• 제14권2호
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• pp.135-144
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• 2004

A total of 40 Korean and Japanese rice varieties were evaluated for their main chemical components, physical properties, cooking quality, pasting properties, and instrumental measurements. Based on their quality evaluations, it was concluded that Korean and Japanese rice varieties were not significantly different in the basic components of NIR (Near Infra Red) data and the chemical analysis from the uncooked brown and milled rices. Korean rice had a little bit higher protein and amylose contents but much lower fat acidity than those of Japanese rice from the chemical analysis. From all the data of three different kinds of NIR methods, Korean and Japanese milled rice were very similar except the taste score. Japanese rice showed a slightly higher taste score, a little bit higher lightness and whiteness, but lower yellowness and redness than Korean one. From all those data of NIR and the chemical analysis, Korean and Japanese rices had very similar components except the fat content.

• 한국식품조리과학회지
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• 제29권6호
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• pp.785-794
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• 2013

To satisfy the consumer's interest with safety and high quality of staple foods, the physicochemical properties and cooking quality of organic rice using hairy vetch in Korea were compared. Two Korean varieties, Hopyeong and Ilmi, two Japanese varieties, Koshihikari and Hedomebore, and newly developed in Jeonnam, Mipum which cultivated in the same region and conditions were used. Physicochemical properties and cooking quality were investigated. All samples were japonica type short grains and their length/width ranged 1.74-1.84. The protein, ash, and crude lipid contents were significantly different with varieties and the protein content of Korean rice was lower than that of Japanese rice, especially, that of Hopyeong was the lowest. Amylose content and initial pasting temperature were lower in Hopyeong and Japanese rice, but peak viscosities showed reverse trends. Swelling power at $80^{\circ}C$ showed higher in Hopyeong and Koshihikari. Color values, L, a and b were significant difference with varieties and color differences of Hopyeong and Huitomebore were lower than those of others. Texture properties, hardness and adhesiveness of Hopyeong cooked rice showed the lowest values, but adhesiveness of Japanese cooked rice exhibited the highest value. On sensory evaluation of cooked rice, glossiness of Koshihikari, intactness of Koshihikari, Huitomebore, and Hopyeong, stickiness of Koshihikari and Hopyeong showed higher values (p<0.05). The overall quality score of organic cooked rices decreased as following order; Koshihikari> Hopyeong> Huitomebore> Mipum> Ilmi.

• 한국자원식물학회지
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• 제10권4호
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• pp.418-421
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• 1997

구약감자 5개 수집종에 대한 생리 생태적 특성을 요약하면 경장, 경태는 일본 수집종이 가장 컸고 분지수는 국내수집종인 제천종이 각각 3.1개 3.6개로 가장 많았다. 출하일수는 일본수집종 및 중국수집종이 60일로 제천수집종에 비해 3-5일 빨랐다. 출하율은 일본종이 90%로 금산, 제천종보다 5-10% 높았다. 엽면적은 일본수집종이 가장 넓었으며, 광합성 능력도 엽면적이 넓은 일본수집종이 전기간에 걸쳐 가장 높았다. 엽록소 함량은 관행(자연광) 대비보다 차광율이 높을수록 엽록소 함량이 높았다.

• Journal of Crop Science and Biotechnology
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• 제10권4호
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• pp.265-276
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• 2007

The 13 major blast resistance(R) genes against Magnaporthe grisea were screened in a number of Korean rice varieties using molecular markers. Of the 98 rice varieties tested, 28 were found to contain the Pia gene originating from Japanese japonica rice genotypes. The Pib gene from BL1 and BL7 was incorporated into 39 Korean japonica varieties, whereas this same gene from the IRRI-bred indica varieties was detected in all Tongil-type varieties. We also found that 17 of the japonica varieties contained the Pii gene. The Pii gene in Korean rice varieties originates from the Korean japonica variety Nongbaeg, and Japanese japonica varieties Hitomebore, Inabawase, and Todorokiwase. The Pi5 gene, which clusters with Pii on chromosome 9, was identified only in Taebaeg. Thirty-four varieties were found to contain alleles of the resistance gene Pita or Pita-2. The Pita gene in japonica varieties was found to be inherited from the Japanese japonica genotype Shimokita, and the Pita-2 gene was from Fuji280 and Sadominori. Seventeen japonica and one Tongil-type varieties contained the Piz gene, which in the japonica varieties originates from Fukuhikari and 54BC-68. The Piz-t gene contained in three Tongil-type varieties was derived from IRRI-bred indica rice varieties. The Pi9(t) gene locus that is present in Korean japonica and Tongil-type varieties was not inherited from the original Pi9 gene from wild rice Oryza minuta. The Pik-multiple allele genes Pik, Pik-m, and Pik-p were identified in 24 of the varieties tested. In addition, the Pit gene inherited from the indica rice K59 strain was not found in any of the Korean japonica or Tongil-type varieties tested.

• 한국식품영양학회지
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• 제14권6호
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• pp.596-604
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• 2001

Twelve varieties of Korean rice and ten varieties of Japanese rice were selected. After being milled. they were analyzed about various physicochemical properties such as moisture, protein and amylose, a -amylase activity, gelatinization properties. And after being cooked with proper amount of water texture and other physical properties were measured by Texturometer, Tensipresser and Rheolograph-micro. Finally the sensory evaluation test was carried out. The results were as follows. 1. In case of protein contents, amylose contents and $\alpha$-amylase activity, Korean rice had a slightly higher value than Japanese As a consequence. Korean rice showed a little stronger hardness and a little weaker stickiness compared with Japanese rice. 2. Amylose contents showed very high correlation with other physicochemical properties and peak viscosity and gelatinization temperature of RVA, the ratio of stickiness to hardness( -Hl/Hl ) of Texturometer and the tan $\delta$(the ratio of dynamic loss to dynamic viscoelasticity) of Rheolograph-micro showed high correlation with other analyzed properties. 3. The ( -/+)work balance of low compression test(25% ) of Tensipresser analysis(texture analysis on the surface of cooked rice) and tan f of Rheolograph-micro showed very high correlation with sensory evaluation results. By using this parameters as major independent variables, some trials to derive high confidence multiple regression equations were accomplished. By the equations it would be possible to make an approximate pre-estimate of eating quality for unknown japonica rice.

• 한국작물학회지
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• 제8권1호
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• pp.105-110
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• 1970

각 품종간 역병 저항성 정도는 접종 4일째 부터 심하게 발생되었으며 특히 황색종에서는 접종 4-12일 사이에 심하게 이병증상을 나타냈고 재래종은 6-20일 사이, 일본종은 4-13일, 중국종은 6-14일, 터어키종은 8-17일, 음건종은 5-14일 사이에 발병이 심하였으나 발병이 늦은 품종을 저항성으로 본다면 1. 황색종 : Cash, Oxford-1 N.C-75 N.C-95 Goldencure, Delcrest, Oxford-3. 2, 재래종 : Sinzangtchio Muktchio, Sosa-3, Mokgitchio. 3. 일본종 : Nambu, Ibusukey, Maruha, Enshu. 4, 중국종 : Gkzuoe, Yungzung Tongzuoe. 5. 터키종 : Samsun, Baffra, Xanthi. 6. 음건종 : B-Hw, Connecticut-Broad leaf, C. Havana, Tennessee Black 등이 저항성 품종으로 나타났고 특히 재래종 계통이 내병성이 강한 품종으로 육종모본선발에 가치가 크다고 하겠다.

• 한국작물학회지
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• 제14권
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• pp.133-137
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• 1973

우리나라 들깨 재래종 136과 일본품종 4합계 140품종에 대하여 개화 및 결실에 관한 제특성의 차이를 검토하며 품종의 생태형과 성숙군을 분류하고 이들 특성과 생태형, 성숙군간의 관계를 요약하면 다음과 같다. 1. 생태형의 분류는 개화일수의 단, 중, 장(I.II.III)에 결실일수의 단장(a,b)을 상호조합하여 Ia, Ib, IIa, IIb, IIIa, IIIb의 6형으로 나눈바 우리나라 재래종은 IIa, IIb 및 III형에 일본품종은 IIa, IIb에 각각 많이 속해 있었다. 2. 성숙군의 분류는 생육일수의 장, 단에 따라 조생 I에서 만생 III까지 3성숙군으로 나눈바 우리나라 재래종은 II군 및 III군에 일본품종은 I군과 II군에 각각 많이 속해 있었다. 3. 생태형과 성순군 사이에는 고도의 정(+)의 상관관계(0.685)를 볼 수 있었고 생태형은 개화일수, 생육일수와 성숙군은 개화일수, 결실일수 및 생육일수의 상호 유의적인 상관을 인정할 수 있었으나 우리나라 재래품종은 성숙군수가 많지 않지만 생태형 종수가 많다는 것은 도별로 환경조건과 재배방식간에 어떤 관계가 존재하는 것 같다.

• 한국의류학회지
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• 제14권1호
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• pp.55-67
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• 1990

This is a review on the longitudinal transformation of the Japanese trousers, which is prepared as a pre-study for the comparative analysis of the forms of Korean and Japanese folk trousers. The special traits of the Japanese trousers are found to be as follows: 1) The Japanese trousers seem to have their root in the Northern-Asian or Schithian culture. 2) While the ancient forms of Japanese trousers, esp., those of the 8C before include the same types as Korean folk trousers, the Medieval and Recent era trousers quite differ and transform themselves into the unique Japanese type. 3) All Japanese trousers can largely be classified into formal and functional trousers. Formal trousers play important role as one of the ceremonial wardrobe and are treated rather as an outermost-wear than as an inner-wear. 4) The formal trousers have skirt-like features with much fullness as are presented in many deep pleats, long crotch lines and long sashes connected to the belt; the femine trousers even omit crotch line. 5) The principal forms of Japanese trousers consist of I, $\wedge,\;\wedge$; the $\lambda$ form of Korean and Chinese type had never existed. 6) Varieties of the composite type of Japanese-Western style appear among the trousers of recent time.

• 한국잠사곤충학회지
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• 제42권1호
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• pp.10-13
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• 2000

The objective of this research was to characterize of the silkworm that might be recognized to the Korean native strains. The eleven strains of Korean race used in this study, which is cultured in Korea and Japan seri-cultural research organs. Most of Korean varieties were three molting and univoltine, comparatively longer larval duration than the trimolter general. The egg characters of varieties showed short-eliptic shape and dark brown egg color except for a few varieties which shows greenish dark brown. Also, most of varieties were showed the plain(p) and moricaud( $p_{M}$) in larval markings. Moric marking of the varieties also consist of innumerable dark grayish brown lines and dots, though somewhat darker and lighter than that of the wild silkworm, Bombyx mandarina. Cocoon characters variations of varieties were seen in the size, color and shape. 8 varieties were colored cocoon, i.e., yellow, greenish yellow and light green etc., the others were white cocon. The shape of cocons were consisted of constricted shallowly in the middle and attenuated at one or both ends of cocoon, i.e., spindle. The results of this study is sufficient evidence that Korean strains were shown as the one of regional origin strain of domesticated silkworm such as the Chinese and Japanese etc.c.

• 한국작물학회지
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• 제3권
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• pp.99-107
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• 1965

대마의 섬유함량을 높이기 위한 효과적인 선발방법을 구명하고 이품종간 제1차섬유 및 제2차섬유함량을 조사하며 착뇌기의 섬유함량과 성숙기 섬유함량 및 제1차섬유함량과 전섬유함량과의 상관관계 및 회귀관계를 검정하고자 Italy 종ㆍ일본종 및 한국재래종 등 13품종을 공시하여 실험하였는데 그 적요는 다음과 같다. (1) 섬유함량의 이품종간 차이에 있어서 건경대 전건섬유함량을 보면 웅주의 성숙기에 있어서 Italy종은 12.09∼26.71%(평균 20.77%)였고 일본종은 14.24%이었으며 한국재래종은 6.59∼16.79%(평균 10.34%)이었는데 Italy종은 일본종 및 한국재래종보다 월등히 섬유함량이 높았고 일본종은 Italy종보다는 낮았으나 한국재래종보다는 약간 높았다. 자주의 성숙기에 있어서도 웅주와 비슷한 경향으로 Italy종이 제일 높고 일본종이 중간 정도이며 한국재래종이 제일 낮았다. (2) 자주와 웅주의 평균 전섬유함량차이에 있어서는 Italy종에 있어서 웅주 20.77%, 자주 20.96%였고 일본종에서는 웅주 14.24%, 웅주 15.43%였으며 한국재래종은 웅주 10.34%, 자주 16.79%로서 일반적으로 자주는 웅주보다 높은 섬유함량을 가지고 있었다. (3) 웅주에 있어서 개화직전 착뇌기와 개화후 성숙기의 섬유함량의 상관관계 및 회귀관계는 r=0.94＊＊ Y=0.28∼1.03X였으므로 착뇌기 섬유함량과 성숙기 섬유함량간의 상대적차이가 서로 일치함을 알 수 있었다. 그러므로 조기검정에 의하여 착뇌기에 고섬유함량인 개체를 선발하면 섬유함량이 높은 품종을 육성할 수 있으리라고 생각되었다. (4) 대마 제1차섬유함량과 전섬유함량간에 r=0.913＊＊ Y=12.01+1.20X의 정상관관계 및 회귀관계가 있었다. 그러므로 제1차섬유함량이 많은 것만 선발하면 전섬유함량이 많은 것을 선발할 수 있을 것이므로 선발의 작업량을 경감시키기 위해서 제2차섬유함량은 조사하지 않아도 된다고 생각되었다. (5) 대마경의 횡단면을 조사하였는데 고섬유함량인 Italy종은 일본종 및 한국재래종보다 본질부가 차지하는 면적이 월등히 적고 제1차 및 제2차섬유가 차지하는 면적이 많았다. 따라서 고섬유함량인 대마의 품종개량에 있어서는 가능한 한 본질부가 차지하는 면적은 축소시키고 제1차 및 제2차섬유가 차지하는 면적은 증대시켜야 할 것으로 본다.