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A Study of Quality Verification for the Establishment of Chemical Reference Standards
Nam Hee Kim,Kwang Moon Lee,Young Ran Park,Hyun Hee Kang,Minjung Cho,Jaesuk Yun,Sun-Hee Kim,Peol A Kim,Jiwon Kim,Lan Choi,Ho Kim,Chong-Run Chon,Jung Hyun Kim,Young Hoon Shim,Jongpill Lee,Shin-Jung Kang 한국에프디시규제과학회(구 한국에프디시법제학회) 2013 한국에프디시법제학회 학술대회 Vol.2013 No.1
大麥의 半矮性 短稈 및 GA反應性의 遺傳 Ⅰ. 半矮性 短桿形質의 遺傳分析
Nam Chon Paek(白南天),Moo Hee Yang(楊武熙),Jai Wook Shim(沈載昱) 한국육종학회 1987 한국육종학회지 Vol.19 No.3
This investigation was carried out to identify dwarfing sources of five Korean barley cultivars, Baekdong, Namhae, Songhak, Paldal, and Dusan 8. Three foreign cultivars, Himalaya, Svanhals, and Baitori 10 were used as the genetic markers of the dwarf genes, br, br₂ and uz respectively. Eight cultivars were crossed by all possible combinations so as to know the genetic sources of their culm lengths. The major dwarf gene of Baekdong was the uz by which Baitori 10 was controlled. Songhak was controlled by two independent recessive dwarf genes and one of them was considered to be uz gene. The crosses between Korean cultivars, Namhae, Paldal and Dusan 8, and the cultivars of three genetic markers showed that three Korean cultivars were controlled by one recessive dwarf gene different from br,br₂ and uz gene. In the crosses among three Korean cultivars, Namhae, Paldal, Dusan 8, each one was controlled by different gene or genes from another ones.
( Ju Hee Kim ),( Pyo June Pak ),( Jung Gon Kim ),( Young Keun Cheong ),( Chon Sik Kang ),( Nam Taek Lee ),( Namhyun Chung ) 한국응용생명화학회 2016 Journal of Applied Biological Chemistry (J. Appl. Vol.59 No.1
Wheat is a staple food in the Korean diet, which is increasingly becoming westernized. Because most domestic wheat consumption relies on imported wheat, we aimed to evaluate the allergy-inducible protein contents of commercial flours from imported and domestic wheat. Analysis of the protein contents by densitometry suggested that domestic wheat flours contain lower levels of high molecular weight glutenin and omega-gliadin (50 and 34% lower, respectively) than imported wheat flours. Therefore, domestic wheat flours are less likely to cause allergic reactions than imported wheat flours are. Based on the findings of our study, were commend increased consumption of domestic wheat flours to those who are sensitive to allergy.