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國産天然 Bentonite에 의한 플랑크톤 藻類의 沈降除去實驗
吳朝敎,裵基哲,河淸根 동아대학교 환경문제연구소 1989 硏究報告 Vol.12 No.2
An experimental investigation was conducted in a sedimentation basing to remove a certain freshwater algae using natural bentonite as a flocculant, and some results obtained are summerized as followings : 1. With dosing of 1500㎎/ℓ of bentonite suspension, the predominant species Spirogyra fluviatilis were removed by 71% and 81% at 50Cm and 100Cm of depth, respectively. 2. pH and turbidity showed almost the inital levels in two hours after temporary slight rise by sprinking of bentonite suspension. COD, DIN, and PO^(3-)₄ -P, however, were not affected by sprinkling of the bentonite suspension.
Chon-Sik Kang,Kyeong-Hoon Kim,Sang-Hyun Shin,Young-Keun Chenog,Hag-Sin Kim,Hye-Jung Kang,Kyong-Ho Kim,Jong-Chul Park,Jong-Nae Hyun,Kee-Jong Kim,Chul Soo Park 한국육종학회 2012 한국육종학회 심포지엄 Vol.2012 No.07
“Joongmo2008”, a winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA. It is an awned, semi-dwarf and hard winter wheat. The heading and maturing date of “Joongmo2008” were similar to “Keumkang”. Culm and spike length of “Joongmo2008” were 87 cm and 8.6 cm. It had similar test weight (800g/L) and higher 1,000-grain weight (46.7g) than “Keumkang”. It showed resistance to winter hardiness and moderate to pre-harvest sprouting, which lower rate of pre-harvest sprouting (9.8%) than “Keumkang”. “Joongmo2008” had higher flour yield (73.5%) and higher ash content (0.49%) than “Keumkang”. It showed similar lightness (90.01) of flour color than “Keumkang”. It showed higher protein content (16.4%), gluten content (13.4%), SDS-sedimentation volume(59㎖) and mixing time of mixograph than “Keumkang”. “Joongmo2008” had lower amylose contetn (24.5%) and higher viscosity (153BU) than “Keumkang”. It showed same compositions in HMW-GS compositions(5+10) and Puroindolines composition compared to “Keumkang”. “Joongmo2008” showed lower firmness (0.74N) of and higher bread volume of baked pan-bread to “Keumkang”. Average yield of “Joongmo2008” in the regional adaptation yield trial was 4.54 ton/ha in upland and 3.67 ton/ha in paddy field. “Joongmo2008” would be suitable for the area above -10℃ of daily minimum temperature in January in Korean peninsula.
A new wheat variety, “Joah” with pre-harvest sprouting resistance, high yield and good cake quality
Chon-Sik Kang,Kyeong-Hoon Kim,Sang-Hyun Shin,Young-Keun Chenog,Hag-Sin Kim,Young-Jin Kim,In Duck Choi,Kyong-Ho Kim,Kee-Jong Kim,Chul Soo Park 한국육종학회 2012 한국육종학회 심포지엄 Vol.2012 No.07
“Joah”, a winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA, Iksan, Korea, during the period from 1997 to 2011. The heading and maturing dates of this variety were April 26 and June 8 in upland, and April 28 and June 6 in paddy field, respectively. It is an awned, semi-dwarf and soft winter wheat. Culm and spike length of “Joah” were 78 cm and 8.4 cm. It had lower test weight (763g/L) and l,000-grain weight (43.0 g) than “Keumkang”. It showed moderate to pre-harvest sprouting, which lower rate of pre-harvest sprouting (12.3%) than “Keumkang”. “Joah” had lower flour yield (66.3%) and ash content (0.33%) than “Keumkang”. It showed higher lightness (92.29) of flour color than “Keumkang”. It showed lower protein content (11.5%) and gluten content (10.7%) and lower SDS-sedimentation volume(29㎖) and mixing time of mixograph than “Keumkang”. It was showed higher amylose content and high viscosity than “Keumkang”. It showed different compositions in HMW-GS compositions (2.2+12), PPO 18 (876bp) and Puroindolines composition compared to “Keumkang”. “Joah” showed similar firmness (2.20N) and higher volume of sponge cake to “Keumkang”. Average yield of “Joah” in the regional adaptation yield trial was 6.44 ton/ha in upland and 5.26 ton/ha in paddy field. “Joah” would be suitable for the area above -10℃ of daily minimum temperature in January in Korean peninsula.
Influence of whole wheat flour substitution on bread dough fermentation
Induck Choi,Chon-Sik Kang,Kyeong-Hoon Kim,Hag-Sin Kim,Young-Jin Kim,Kyong-Ho Kim,Young-Keun Chenog,Jong-Nae Hyun,Kee-Jong Kim 한국육종학회 2012 한국육종학회 심포지엄 Vol.2012 No.07
Whole grain wheat bread and bakery products is highly considered as a functional food due to the high amount of vitamins, minerals, and dietary fiber in whole wheat flour. However, as the lower end-use properties of whole wheat products limit consumer selection, it is required to measure the functionality of whole wheat flour. Thus, it is observed the fermentation properties of bread dough from the composite flour of whole grain and white wheat flour. Whole grain cv. Chokyeong developed in the NICS was ground using a hammer mill with 0.5 mm sieve. The composite flour was prepared by substituting wheat flour with whole grain flour at 15, 30, 45% levels. Breads were prepared using the 100 g composite flour according to a basic straight-dough mehtod (AACC 10-10A) with slight modification. A rheofermentometer was used to measure the maximum dough height (Hm) and the maximum gas formation (H’m) during fermentation. Also, total CO2 production was recorded. The Hm decreased from 38.8 to 27.5 (mm) with increasing whole wheat flour from 15 to 45%. Whereas, the H’m was increased from 61.7 to 60.8 (mm) with whole wheat flour increment. Total CO2 production was also decreased with increasing whole wheat flour ranging 1312∼1164 (ml). The fermentation results could be useful to partly predict the effect of substituting whole wheat flour on the end-use quality of pan-breads.