• Animal cells and systems
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• v.8 no.4
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• pp.281-288
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• 2004

The change in relationships between methane production and sulfate reduction was investigated in reclaimed rice field soils at different time points after reclamation of tidal flat in Korea. Sulfate concentrations of soils in the ca. 60-year-old and 26-year-old reclaimed rice fields were much lower than that in a natural tidal flat. During 60 d of anaerobic incubation, total methane production and sulfate consumption of the soil slurries were 7.0 ${\mu}$mol $CH_4$/g and 8.2 ${\mu}$mol $SO_4^{2-}$/g in the 60-year-old rice field, 5.6 ${\mu}$mol $CH_4$/g and 12.7 mmol $SO_4^{2-}$/g in the 26-year-old rice field, and ca. 0 mmol $CH_4$/g and 22.4 ${\mu}$mol $SO_4^{2-}$/g in a natural tidal flat. Relative percent electron flow through sulfate reduction in the 60-year-old rice field was much lower (50.8%) compared with the 26-year-old rice field (69.3%) and the tidal flat (99.9%). The addition of an inhibitor of methanogenesis (2-bromoethanesulfonate) had no effect on sulfate reduction in the soil slurries of the reclaimed rice fields. However, instant stimulation of methane production was achieved with addition of an inhibitor of sulfate reduction (molybdate) in the soil slurries from the 26-year-old reclaimed rice field. The specific inhibitor experiments suggest that the relationship of methanogenesis and sulfate reduction might become mutually exclusive or syntrophic depending on sulfate content in the soil after reclamation. Sulfate, thus sulfate reduction activity of sulfate-reducing bacteria, would be an important environmental factor that inhibits methane production and determines the major pathway of electron and carbon flow in anaerobic carbon mineralization of reclaimed rice field soils.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.609-615
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• 2004

Old rice showed higher initial pasting and peak viscosity temperatures than new rice. Reducing sugar contents of rice harvested in 1998 were lowest 24hr after digestion with saccharification enzyme, but similar after 36hr, among rice samples tested. Fermentation characteristics and preference of Takju made by fermenting raw rice harvested from 1998 to 2001 far 7 days were investigated. Alcohol contents during Takju brewing rapidly increased for 5 days to 17.3-18.1%, and were 17.5-18.2% on day 7, with those of Takju brewed with rice harvested in 1998 being highest in both cases. Sensory evaluation results showed Takju fermented with rice harvested in 2000 had highest sweetness, preference, and sourness, and that fermented with rice harvested in 1999 had highest sourness, but no voluntariness was shown between each other (meaning not clear). Moisture contents and gelatinization characteristics of old and new rice were slightly different, although factors adversely affecting Takju such as flavor of old rice did not appear in sensory evaluation probably because old rice was stored in rice bran farm for long times and used after milling. Results reveal surplus old rice could be utilized for Takju brewing.

• Journal of the Korean Society of Food Culture
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• v.1 no.3
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• pp.231-247
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• 1986

Age specific characteristics in Korean diet and their changes were analyzed with the demand model including the number of family members by age group as independent vasiables Urban household budget data, 773 household data in 1977 and 947 household data in 1983, was applied to the demand model. A series of F-test was carried out to set up the age groups by food item. The main results can be summarized as follows; 1. Food consumption patterns are remarkably different between 0-13 years old age generation and over 40 years old generation. The 0-13 years old generation reveals higher preference for milk, wheat product, fruit and milk and lower preference for rice and vegetable than any other age generation. This characteristics of the childhood diet has been formed In the generation born after 1970's and thus will be reserved as their generational characteristics. On the other hand, over 40 years old age group prefers rice and fish to fruit, milk and wheat product. Therefore we can conclude that over 40 years old age group maintains the traditional Korean diet pattern. 2. The preference for fish is low. in 20-30 years old age group than in any other age group and wheat product is Preferred highest in 6-13 years old age group of all age groups. Meanwhile the most remarkable change In food consumption pattern is shown in meats and vegetables. Namely in 30 40 years old age group the preference for meat has increased substantially and that vegetable has decreased to a great extent. 3. The declining per capita consumption of rice spreads like a wave to higher age. groups, but over 40 years old age group bas played an important role in reducing the decreasing rate of rice consumption. In order to restrain the declining rice consumption a special integrated food policy is required to induce rice consumption in less 30 years old generation.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.673-677
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• 1996

Four low fat ground beef groups containing 10% fat plus 0, 5, 10 and 20% additional cooked old rice and a control ground beef containing 30% fat were prepared and their cholesterol contents, calories and production costs were investigated to find out the appropriateness of addition of cooked old rice. There were no differences in pHs with the variations in fat content and the content of cooked old rice. As the amount of added cooked old rice increased from 5 to 20%, cook yield of ground beef also increased. When the fat content of beef was reduced from 30 to 10%, the cholesterol content of beef was not reduced but with the fat content fixed to 10% and the content of added cooked old rice increased from 5 to 20%, the cholesterol content of ground beef decreased. Calories of ground beef were reduced by approximately 50% with the reduction of fat content from 30 to 10% and production costs decreased with the increase in the content of added cooked old rice.

• Journal of architectural history
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• v.23 no.2
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• pp.7-24
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• 2014

The purpose of this research is to clarify the valuable industrial heritages of rice mill industry complex remained in Incheon. In order to clarify the formation of integrated historical setting of rice mill industry of Incheon, we analyzed the old map of Incheon's old Jemulpo area and data on address, locations and happenings surrounding rice mill factories and relevant facilities. From here, we could find out the 4 representative rice mill industry area of integrated historical setting and 2 other supporting service area for rice mill industry in old city center of Incheon. Specifically, we could figure out the incremental stages to establish the rice mill industry in Incheon. In the first stage, the rice mill factories were established near foreign settlement area where trading offices and warehouses were equipped. And the second stage reflect the needs of expanding area for Japanese capitalism with the new landfill area. In the final stage, Korean rice mill owners established the korean laborers community near Korean residential area. This formation of integrated historical setting reflecting Incheon's rice mill industry is the identical industrial heritages and urban structures to show the tension and conflict between Japanese and Korean laborers' life in the Japanese Colonial Period.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.63 no.2
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• pp.98-105
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• 2018

The sale of brown rice batches composed of rice produced in different years is prohibited in Korea. Thus, new methods for the identification of the year of production are critical for maintaining the distribution of high quality brown rice. Here, we describe the exploitation of an enzyme that can be used to discriminate between freshly harvested and one-year-old brown rice. The degree of enzyme activity was visualized through freshness test with Guaiacol, Oxydol, and p-phenylenediamine reagents. With electronic eye equipment, we selected 29 color codes for identifying new brown rice and old brown rice. The discrimination power of selected color codes showed a minimum of 0.263 to a maximum of 0.922 and an average value of 0.62. The accuracy with which new brown rice and old brown rice could be identified was 100% in principal component analysis (PCA) and discriminant function analysis (DFA). The DFA analysis had greater discriminatory power than did the PCA analysis. A verification test using new brown rice, old brown rice, or a mixture of the two was then performed to validate our method. The accuracy of identification of new and old brown rice was 100% in both cases, whereas mixed brown rice samples were correctly classified at a rate of 96.9%. Additionally, in order to test whether the discriminant constructed in winter can be applied to samples collected in summer, new and old brown rice stored for 8 months were collected and tested. Both new and old brown rice collected in summer were classified as old brown rice and showed 50% identification accuracy. We were able to attribute these observations to changes in enzyme content over time, and therefore we conclude, it will be necessary to develop discriminants that are specific to distinct storage periods in the near future.

• Journal of Nutrition and Health
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• v.35 no.5
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• pp.571-578
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• 2002

The purpose of this study is to compare menu patterns by the meal and age (10- 19, 20- 49, 50 - 69, 70 - 84 years old) in Korea rural areas. Frequently consumed menu patterns were investigated using the 24-hour recall method with 1,185 subjects in 5 Korea rural areas for the spring, summer, fill and winter. Results were as follow : most frequently used basic menu pattern, excluding side dish, was rice + soup in breakfast, and was only rice in lunch and dinner. Most frequent menu pattern by the number of side dish was rice + soup + kimchi + 1 side dish in the breakfast and dinner. The Mean Adequacy Ratio (MAR) in the dinner is higher than that of the breakfast. For the 10 - 19 and 70 - 84 years old, frequently used menu pattern was rice + stew + kimchi + 1 side dish. Most frequently used menu patterns, was rice + soup + kimchi + 1 side dish for the 20 - 29 years old, was rice + stew + kimchi for the 50 - 69 years old. MAR with the same menu pattern in 10 - 19 years old is higher than that of 70 - 84 years old. Intake frequency of menu pattern including noodles was higher in 10 - 19 and 20 - 49 years old than that of the other age groups. With these results, for the nutrition program in the community menu patterns should be carefully examined by the meal and age. The result from this study can be used as basic data for nutrition education program in Korean rural areas.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.327-327
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• 2017

The effect of different seedling ages and transplanting times on the growth and yield of Indica ${\times}$ Japonica rice for noodle processing was evaluated to develop a high yielding cultivation technology for increasing the competition against the imported foreign rice. Four seedling ages (10-, 20-, 30- and 33-day old) of two Indica ${\times}$ Japonica rice cultivars (cvs. Saemimyeon and Palbangmi) and three transplanting dates (May 20, May 30 and June 9) were used in the study. Our results showed that the growth and rice yield of the two cultivars were significantly affected by the different seedling ages and transplanting times. Dry matter production at the panicle heading of the two rice cultivars were generally higher in the 30-day old seedling than the other seedling age treatments and then gradually decreased as the transplanting time was delayed from May 20 to June 9. Similar high panicle number per square meter were recorded at the 30-day old seedling between May 20-May 30 transplanting times. In contrast, other yield parameters that includes spikelet number per panicle, 1,000-brown rice weight, and ripened grain ratio (except for the June 9 transplanting time of Palbangmi) were not significantly affected. The milled rice yield of Saemimyeon was higher than that of the Palbangmi regardless of seedling ages and it was also the highest at the 30-day old seedling with four seedling ages. The milled rice yield of Saemimyeon was only slightly decreased as the transplanting time was delayed from the May 20 to June 9 but Palbangmi had a significantly lower milled rice yield at June 9 transplanting due to the low ripened grain ratio. The result indicates that the most suitable seedling age for the cultivars tested was at 30-day old seedling for noodle processing rice and recommended transplanting times were between May 20 and May 30 for the high rice yield in the Yeongnam plain area.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.668-672
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• 1996

Four low fat ground beef groups containing 10% fat plus 0, 5, 10 and 20% additional cooked old rice and a control ground beef containing 30% fat were prepared. Various sensory characteristics and instrumental textures were measured in order to determine the acceptability of low fat ground beef and to find out the most appropriate level of addition of cooked old rice as a fat replacer. Ground beef containg 10% fat had higher flavor and firmness scores than any other ground beef groups. Ground beef with 10% fat plus 5% cooked old rice had higher flavor, particle size, firmness and overall acceptability scores but lower juiciness and tenderness scores than ground beef with higher amount of cooked old rice (10 and 20%) and ground beef with 30% fat. Ground beef containing 10% fat plus 10 and 20% cooked old rice had higher juiciness, tenderness, particle size and overall acceptability scores but lower flavor and firmness scores than any other ground beef groups. Ground beef with 30% fat had higher flavor, juiciness, tenderness and firmness scores but lower particle size and overall acceptability scores. Conclusively, ground beef with the fat content reduced to 10% plus 5 or 10% additional cooked old rice as fat replacer still possessed the desirable sensory and instrumental texture properties.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.1
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• pp.119-123
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• 2009

Importation pathway of rice cultivar into Korea was re-established with considering ancient geo-ecological characteristics of the Sororibyeo excavated from Cheongwon. It is assumed that Sororibyeo settled down in Korea by the importation pathway along the southern seashore of China through old downstream of Geumgang by a southern Korean human race when China and Korea were not yet separated each other by the Yellow Sea. This importation pathway was designated as "Old Geumgang-Sorori Rice Road", in this study. It is further inferred that Korean Peninsula was geographically isolated by ocean after the Ice Age. In consequence, Gawajibyeo, an ancient rice with little genetic variation, was evolved from Sororibyeo, which is estimated to evolve into rice cultivar in Korean Peninsula.