• Journal of Korean Home Economics Education Association
• /
• v.12 no.2
• /
• pp.47-64
• /
• 2000

The purpose of this study was to search the calcium and iron rich foods in Korean people. The food sources presented in the current home economics textbooks of middle and high school were investigated. And 40 kinds of calcium and iron rich foods were selected by the quantity in 100g edible portion. one serving size and according to 1997 food supply data. Also 3 major food groups of calcium and iron supply in Korean were identified, and 10 rich foods for each food groups were selected. The results were summarized as follows. 1. The food sources of calcium 1) The food sources of calcium presented in the home economics textbooks of middle and high school are milk and dairy products. small fishes such as anchovy icefish and dried strip and green vegetables etc. 2) The calcium rich foods by 100g edible portion were in order of skim milk powder river snail sesame sea mustard. whole milk powder. snapping turtle loach sea tangle(dried) opossum shrimp and sea lettuce(dried). And the calcium rich foods by the calcium content in one serving were in order of river snail snapping turtle opossum shrimp loach spiny lobster skate skim milk powder small alaska pollack freshwater crab condensed milk whole milk powder skate ray and milk. 3) The 3 major calcium supply food groups in Korean were vegetables fish and shellfishes and milk and dairy products. 4) The calcium supply foods according to the quantity of food supply in 1997 was in order of sea mustard, milk anchovy chinese cabbage soybean skin milk powder laver shrimp welsh onion and maize. The vegetables were the important sources of calcium in Korean. 2. The food sources of iron 1) The food sources of iron which are commonly presented in the textbooks of middle and high school were meat liver egg(egg yolk) and green vegetables etc 2) The iron rich foods on the basis of the iron content in 100g edible portion were in order of surf clam marsh clam laver(dried)( sea lettuce(dried), crayfish pelilla seed little neck clam orient hard clam, venus clam, and freshwater carab. And the iron rich foods by the iron content in one serving were in order of surf clam marsh clam crayfish little neck clam orient hard clam freshwater crab venus clam hen cockle green confertii(fresh) pen shell and spiny lobster. 3) The 3 major iron supply food groups in Korean were cereals an cereal products fishes and shellfishes and vegetables. 4) The iron supply food according to the quantity of food supply in 1997 was in order of soybean sea mustard maize rice meat edible viscera laver wheat flour, pook, red pepper, egg and bovine meat.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.54 no.2
• /
• pp.181-191
• /
• 2009

To investigate the genetic variation of high-and low-molecular-weight glutenin subunits (BMW-GS and LMW-GS), granule-bound starch synthase I (GBSSI) and puroindoline in 24 Korean wheat cultivars. At the BMW-GS compositions, three Glu-A1 alleles, five Glu-B1 alleles and three Glu-D1 alleles were identified. The high frequency of alleles at each locus was Glu-A1c allele (15 cultivars), Glu-B1b allele (16 cultivars) and Glu-D1f allele (16 cultivars). Four alleles were identified at the Glu-A3 and Glu-B3 loci and three at Glu-D3 locus and Glu-A3d, Glu-B3d and Glu-D3a were mainly found at each Glu-3 locus. Glu-A3d, Glu-B3d, Glu-D3b or c (4 cultivars, respectively) and Glu-A3d, Glu-B3d, Glu-D3a and Glu-A3c, Glu-B3d or h, Glu-D3a (3 cultivar, respectively) were predominantly found in Korean wheats. At the GBSS compositions, 2 waxy wheat cultivars, Shinmichal and Shinmichal1, showed null alleles on the Wx loci and other cultivars were wild type in GBSS compositions. At the puroindoline gene compositions, Korean wheat cultivars carried 3 genotypes, which 10 cultivars (41.7%) were Pina-D1a and Pinb-D1a, 11 cultivars (45.8%) had Pina-D1a and Pinb-D1b and 3 cultivars (12.5%) carried Pina-D1b and Pinb-D1a. These genetic variations could present the information to improve flour and end-use quality in Korean wheat breeding programs.

• Korean journal of applied entomology
• /
• v.30 no.2
• /
• pp.103-137
• /
• 1991

The developmental period(mean $\pm$ SE) of the red flour beetle, Tribolium castaneum was studied on brown rice at four constant temperature(25, 28, 34, $36^{\circ}C$ $\pm$ $0.5^{\circ}C$, RH 70%)conditions. Based on the results, the lower and the upper developmental threshold temperature for the beetle were also estimated. The duration of the egg stage was estimated to be 7.6 $\pm$ 0.25, 4.8 $\pm$ 0.10, 3.0 $\pm$ 0.03 and 2.5 $\pm$ 0.09 days at 25, 28, 34, $36^{\circ}C$, respectively. That of the larval stage was estimated to be 53.3 $\pm$ 1.49, 33.4 $\pm$ 0.57, 30.6 $\pm$ 0.70, 31.0 $\pm$ 1.18; that of the pupal stage to be 12.1 $\pm$ 0.17, 7.8 $\pm$ 0.09, 5.7 $\pm$ 0.09, 5.0 $\pm$ 0.07 ; that of the overall period which spans from eggs to the adult emergence to be 72.3 $\pm$ 1.67, 46.0 $\pm$ 0.55, 39.4 $\pm$ 0.64, 38.7 $\pm$ 1.15 days at 25, 28, 34, $36^{\circ}C$, respectively. The duration of the egg and the pupal stage were similar to those of the results reared on other diets such as wheat and maize. Fed on brown rice, however, the duration of the larval stage was significantly retarded than on wheat. The mortality of the beetle during ,development was higher on brown rice than on wheat reported, indicating that brown rice is a poor diet compared with wheat. The lower developmental threshold temperature was estimated to be $20.0^{\circ}C$ for all stages of the beetle. The upper one was estimated to be $40.2^{\circ}C$ for the overall stage. The modal value of the moulting times during the larval stage was 7. However, as temperature increased,.the frequency of the beetle that moulted more than 7 times became higher. The sex ratio of the beetle was not affected by temperature.