• Journal of The Korean Society of Grassland and Forage Science
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• v.20 no.3
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• pp.177-184
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• 2000

This study was conducted to examine of rice straw after chemical treatments and ensiling on its feeding value, in situ studies using a rumen fistulated Korean cow and nylon bag technique. NaOH treatment greatly improved the degradation the Dry matter and Neutral detergent fiber degradation in the rumen but the intake was not affected. Ammonia treatment did not improve the degradation rate of rice straw in the rumen, but remarkably increased the rice straw digestibility and intake by sheep. Making silage of rice straw did not affect its rumen degradation rate, but the digestibility and its take by sheep were greatly improved especially when a little molasses together with Lactobacillus were supplemented. Degradation rate of rice straw in the rumen measured by nylon bag technique was influenced by various treatments but did not appear to coincide with digestibility by sheep. This would be due to the fact that feed intake affect digestibility as well as the degradation in rumen. Therefore, it can be said that making silage with some molasses and Lactobacillus is one of the easest way of using rice straw for animal feed. (Key words : NaOH, Digestibility, Silage, Molasses )

• Journal of Plant Biotechnology
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• v.42 no.2
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• pp.83-87
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• 2015

Genetic transformation was affected by material of explant, age of callus, and medium of regeneration. Two rice seed cultivars (Ilpum and Baekjinju) and mediums were investigated in this study for enhancing regeneration of transgenic rice expressed AtBI-1 gene encoding the Arabidopsis thaliana Bax inhibitor. Regeneration rate of Ilpum rice transformant in gelrite of 5 and 8 g were 27.4% and 18.0%, respectively. In Baekjinju, regeneration rate of transformant was 5.4% and 4.3% in 5 and 8 g gelrite, respectively. The highest number of transformant plant in this study was regenerated from Ilpum cultivar on MS medium (30.4%) and was applied for the subsequent experiment. The callus regeneration rate of transformant were 40.7% in callus infection of up-side, it was higher regeneration then in the down-side (3.9%). The regeneration rate of callus of 25 days and 35 days were 14.7% and 38.6%, respectively. The most important application of this work is in genetic transformation of rice, particularly for improvement transgenic plant tissue culture protocol with high frequency of plant regeneration.

• Journal of Practical Agriculture & Fisheries Research
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• v.21 no.2
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• pp.77-86
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• 2019

To determine none top soil covering in rice seedling nursery method for the sparse machine transplanting, four different sowing methods were tested. Shoot and root length, fresh weight, leaf number and color using leaf color chart(LCC) and SPAD were collected as the data comparison of methods. The seedling height showed the highest growth according to the conventional (230g seed rate of pre-emerged seeds and top-soil covering) > high sowing density 1 (290g seed rate of pre-emerged seeds and top-soil covering) ≥ high sowing density 2(290g seed rate of pre-emerged seeds and none top-soil covering) > high sowing density 3(290g seed rate of iron-coated seeds and none top-soil covering). There was any statistical difference between groups in root length, leaf number, LCC, and SPAD values. Thus, a high sowing density of 290g for rice nursery seedling box was recommended to the sparse machine transplanting in rice cultivation with the none top-soil covering method, enabling convenient handling in transportation and machine transplanting work.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.637-643
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• 2012

This study was performed to increase the utilization of rice and improve the productivity of jochung, traditional food in Korea. Two kinds of jochung products were prepared from steamed rice(SR) and wet-milled rice flour(WRF) by rice cultivated from 2006 to 2010. It is common to add a liquefying enzyme for rice liquefaction(4 $m{\ell}$/1,000 g rice, at $90{\sim}95^{\circ}C$, 3 h) and saccharogenic enzyme with malt(45 g/1,000 g rice, at $55{\sim}57^{\circ}C$, 6 h). In order to evaluate the quality characteristics of jochung, producing rate, pH, solidity, reducing sugar, dextrose equivalence(D.E.), viscosity, total phenolic compound, color value and sensory evaluation were carried out. In terms of the producing rate of jochung, WRF jochung was produced about 7.4% much more than SR jochung. There was no difference in producing rate between the jochung cultivated from 2006 to 2010 rice. The pH varied from 4.86~5.66, solidity was 79.48~82.28%. Color L value was 25.82~27.92, a value of 1.28~2.81, b value were 2.98~4.33. The results of sensory evaluation for jochung, as a whole, received higher score than for the commercial product(Daesang Co., Ltd, Seoul, Korea), overall acceptability score was the highest in the 2008SR. Reducing sugar, dextrose equivalence(D.E.) and total phenolic compounds were determined to be higher WRF jochung than SR jochung, while viscosity was lower WRF jochung than SR jochung. These results are thought to be due to increased surface area of rice by milling. SR jochung manufacturd by wet-milled rice flour will increase the producing rate for jochung, thereby saving manufacturing time and costs.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.60 no.3
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• pp.282-292
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• 2015

Seeds of colored rice generally have high anthocyanin and flavonoid content but some cultivars have low seed germination rate. This defect poses unstable seedling establishment in nursery bed. The seed gravity variations of 10 colored rice varieties and its effect on germination, seed soaking duration and their optimum seeding rates for seedling raising in machine transplanting were investigated in the experiment. Based on seed gravity distribution of the 7 black- and 3 red-colored rice varieties at three levels of seed gravity (1.0<, 1.0~1.06, 1.06>), the black colored seeds such as Josaengheugchal and Sinmyungheugchal had high amount of specific gravity of below 1.0 ranging from 86~ 96%, while they had only 3~13% of seeds in specific gravity above 1.06. Sintoheugmi, Heugjinju, Heugnam, Heugkwang had various mass of seeds, showing 29~44% for specific gravity of below 1.0, 24~39% for 1.0~1.06 and 25~45% for above 1.06. On the other hand, the red colored rice such as Hongjinju, Jeogjinju and Geonkanghongmi had high percentage of specific gravity of above 1.06 with 84~86% while they had only 9~12% of specific gravity below 1.0 similar to Ilmibyeo of noncolored rice. The black colored seed generally showed low germination percentage, slow germination speed and long mean germination time, and low water absorption rate as compared with seed of the red colored rice which was similar to those of Ilmibyeo used as a control cultivar. The black colored seeds took 2~4 days longer seed soaking duration than the red colored rice before germination. This was related to high seed amount of specific gravity below 1.0 in black colored rices. The high amount of seed gravity above 1.06 in the colored rice seeds was positively correlated with percentage of germination, germination speed and mean germination time, ripened grain ratio and water absorption. Seed gravity distribution effect were less pronounced between back- and red- colored seeds in seedling emergence. The black colored rice has slightly lower normal seedling emergence rate than the red colored rice and Ilmibyeo in the seedbed soil due to high percentage of ungerminated seed. Normal seedling emergence rate of the black colored rice in the seedbed was 75.2~82.2% for 10-day old seedling and 85.3~ 90.9% for 30-day old seedling which was lower by 4.5~ 8.0% and 0~3.3%, respectively, than the red colored rice. Based on the normal seedling number per tray of Ilmibyeo for seeding rate of 10-day and 30-day old seedlings, the recommended seeding rate of black colored rice is 200~ 220g seeds for the 10-day old seedling and 110~130g for the 30-day old seedling in transplanting rice while the seeding rate of the red colored rice was 220g seeds for the 10-day old seedling and 130g for the 30-day old seedling.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.441-448
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• 2016

Purpose: This study was conducted to investigate the effect of cabbage powder on the quality characteristics of rice nutritional bars. Methods: In order to analyze quality characteristics, total phenolic content, DPPH free radical scavenging activity, baking loss rate, leavening rate, specific volume, moisture content, color, texture analysis, and sensory evaluations were assessed. Results: The total phenolic content and DPPH free radical scavenging activity of rice nutritional bars significantly increased with an increase in the content of cabbage powder (p<0.05). The baking loss rate, leavening rate, specific volume, and moisture content of the rice nutritional bars were significantly reduced as the amount of added cabbage powder increased (p<0.05). As the concentration of cabbage powder increased, the lightness and redness of the bars' crust and crumbs decreased, while yellowness increased (p<0.05). In texture analysis, the control bars showed the highest hardness values. Adhesiveness, springiness, and cohesiveness values slightly decreased with higher cabbage powder content in the groups with added cabbage powder (p<0.05). When consumer acceptability was measured, rice nutritional bars prepared with 15% cabbage powder showed the highest scores in color, whereas the rice nutritional bars prepared with 20% cabbage powder showed the lowest scores in flavor (p<0.05). In characteristic intensity rating, the taste and off-flavor of rice nutritional bars significantly increased with increasing amounts of cabbage powder (p<0.05). Conclusion: Judging from our results, it can be concluded that the addition of cabbage powder to rice nutritional bars during processing can enhance consumer preference for the bars, total phenolic content, and DPPH free radical scavenging activity.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.4
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• pp.391-395
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• 1999

Barnyardgrass had relatively higher growth vigor at the earlier growth stage than inbred rice did, showing the 2 fold higher $\alpha$-amylase activity during the periods of germination and large leaf area Expansion with high net photosynthetic rate at the earlier autotrophic stage, but it performed weak growth at the late growth stage. However, the hlybrid rice Shanyou 63 had significantly higher $\alpha$-amylase activity and net photosynthetic rate than that of barnyardgrass, exhibiting heterosis for two physiologica1 traits during the germination (6~12 days) and autotrophic phase, respectively. Accordingly, hybrid rice, Shanyou 63, exhibited heterotic effect at the early growing stage when were presented with barnyardgrass. Shanyou 63 exhibited stronger tillering ability, faster leaf area expansion and higher net photosynthetic rate than those of barnyardgrass.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.365-368
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• 2004

This study was conducted to investigate change of rate of laying eggs and vitamin according to feeding of far infrared-irradiated rice. The feeding of rice irradiated by far infrared rays did not affect the body weight of laying hens, but the rate of laying eggs were 14% positively increased than normal rice. Especially, the levels of vitamin A(150${\sim}$200%), D(28${\sim}$30%) and E(40${\sim}$67%) were much higher in the group of laying hens fed with rice irradiated by far infrared rays.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.209-217
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• 2017

Purpose: The aim of this study was to compare the cooking properties of Bodeurami and Ilmi to promote consumption of rice. Methods: The properties of Bodeurami and Ilmi such as proximate composition, Hunter's color value, water absorption rate, and cooking properties as well as Hunter's color value, texture properties, and sensory evaluation of cooked rice were analyzed. Results: Crude protein, crude fat, and crude ash contents of Bodeurami and Ilmi were higher in brown rice than in white rice. Regardless of rice cultivars, L-value was lower, whereas a and b-values were higher in brown rice than in white rice. The water absorption rate of rice grains was higher in white rice than in brown rice and increased rapidly to 75 min for white rice and 4 hr for brown rice. Cooking properties, water absorption, and expansibility of white rice were higher than those of brown rice, and there were significant differences between Bodeurami and Ilmi. Immediately after cooking and after storage at warm ($70^{\circ}C$) and room temperatures ($25^{\circ}C$), hardness of cooked rice increased after storage, but was not significantly different between Bodeurami white rice and Ilmi brown rice. The sensory evaluation shows that Bodeurami brown rice scored the highest for taste, texture and overall preference. Conclusion: Thus, the results of this study shows that Bodeurami brown rice is characterized by high cooking quality without any mixed white rice, and Bodeurami white rice could be used for the rice processing industry as well as cooked rice.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.255-263
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• 2012

Tuile containing retrograded rice and black sesame was developed by optimization of the mixing rate of retrograded rice and egg white using response surface methodology. Nine samples of design points were obtained according to central composite design, and the optimal mixing rate of retrograded rice flour and egg white as independent variables was calculated with the sensory score, color, and texture as response variables. Nine samples of the experimental group and no added retrograded rice flour Tuile were also compared in terms of sensory properties, color and texture. According to the results, the optimal mixing rate of black sesame Tuile was 8.6 g of retrograded rice and 33.5 g of egg white. Regression analysis of the response showed that retrograded rice flour and egg white had effect on the color and texture of black sesame Tuile, with egg white more influential rather than retrograded rice. In a comparison of quality between retrograded rice flour added Tuile and no retrograded rice flour Tuile, lightness ($p$<0.05), hardness ($p$<0.001) and fracturability ($p$<0.001) of retrograded rice flour added Tuile was better than those of the other sample, and sensory quality in terms of color ($p$<0.01), taste ($p$<0.001), texture ($p$<0.01) were more excellent as well.