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- 저자 : Teng-Qiong (검색결과 4 건)
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Teng-Qiong Yu,Wenzhu Jiang,Tae-Ho Ham,추상호,Puji Lestari,이정희,Myeong-Ki Kim,Fu-Rong Xu,Longzhi Han,Lu-Yuan Dai,Hee-Jong Koh 한국작물학회 2008 Journal of crop science and biotechnology Vol.11 No.2
Improving eating quality is one of the most important objectives in japonica rice breeding programs in Yunnan Province of China. Eating quality and its relevant traits of nine Korean and 11 Yunnan rice cultivars were comparatively analyzed in this study. The grain shape of most Yunnan japonica rice cultivars have a relatively slender shape and are slightly larger than Korean rice cultivars. Palatability value of cooked rice of Yunnan rice cultivars was significantly lower, while the protein content of Yunnan rice cultivars was significantly higher than that of Korean cultivars. Peak viscosity and breakdown viscosity of the Yunnan rice cultivars were significantly lower, while setback viscosity of the Yunnan rice cultivars was significantly higher than in Korean rice cultivars. Palatability value of cooked rice was negatively correlated with protein content and setback viscosity but positively correlated with peak viscosity, breakdown viscosity, and cool paste viscosity. Through multiple linear regression analysis, an equation for estimating palatability value (PV) of cooked rice based on quality traits was generated as dependent only upon protein content (PC), PV=139.024-(10.865×PC) with an R² value of 0.822. The results suggest that reducing protein contents should be the major target in improving eating quality of Yunnan japonica rice cultivars through integrated approaches of both cultivar development and appropriate cultural practices. Genetic similarities among cultivars based on DNA markers which had been identified as associated with grain quality seemed not to be directly related to PV. Improving eating quality is one of the most important objectives in japonica rice breeding programs in Yunnan Province of China. Eating quality and its relevant traits of nine Korean and 11 Yunnan rice cultivars were comparatively analyzed in this study. The grain shape of most Yunnan japonica rice cultivars have a relatively slender shape and are slightly larger than Korean rice cultivars. Palatability value of cooked rice of Yunnan rice cultivars was significantly lower, while the protein content of Yunnan rice cultivars was significantly higher than that of Korean cultivars. Peak viscosity and breakdown viscosity of the Yunnan rice cultivars were significantly lower, while setback viscosity of the Yunnan rice cultivars was significantly higher than in Korean rice cultivars. Palatability value of cooked rice was negatively correlated with protein content and setback viscosity but positively correlated with peak viscosity, breakdown viscosity, and cool paste viscosity. Through multiple linear regression analysis, an equation for estimating palatability value (PV) of cooked rice based on quality traits was generated as dependent only upon protein content (PC), PV=139.024-(10.865×PC) with an R² value of 0.822. The results suggest that reducing protein contents should be the major target in improving eating quality of Yunnan japonica rice cultivars through integrated approaches of both cultivar development and appropriate cultural practices. Genetic similarities among cultivars based on DNA markers which had been identified as associated with grain quality seemed not to be directly related to PV.
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Yu, Teng-Qiong,Jiang, Wenzhu,Ham, Tae-Ho,Chu, Sang-Ho,Lestari, Puji,Lee, Jeong-Heui,Kim, Myeong-Ki,Xu, Fu-Rong,Han, Longzhi,Dai, Lu-Yuan,Koh, Hee-Jong The Korean Society of Crop Science 2008 Journal of crop science and biotechnology Vol.11 No.2
Improving eating quality is one of the most important objectives in japonica rice breeding programs in Yunnan Province of China. Eating quality and its relevant traits of nine Korean and 11 Yunnan rice cultivars were comparatively analyzed in this study. The grain shape of most Yunnan japonica rice cultivars have a relatively slender shape and are slightly larger than Korean rice cultivars. Palatability value of cooked rice of Yunnan rice cultivars was significantly lower, while the protein content of Yunnan rice cultivars was significantly higher than that of Korean cultivars. Peak viscosity and breakdown viscosity of the Yunnan rice cultivars were significantly lower, while setback viscosity of the Yunnan rice cultivars was significantly higher than in Korean rice cultivars. Palatability value of cooked rice was negatively correlated with protein content and setback viscosity but positively correlated with peak viscosity, breakdown viscosity, and cool paste viscosity. Through multiple linear regression analysis, an equation for estimating palatability value(PV) of cooked rice based on quality traits was generated as dependent only upon protein content(PC), PV=139.024-(10.865$\times$PC) with an $R^2$ value of 0.822. The results suggest that reducing protein contents should be the major target in improving eating quality of Yunnan japonica rice cultivars through integrated approaches of both cultivar development and appropriate cultural practices. Genetic similarities among cultivars based on DNA markers which had been identified as associated with grain quality seemed not to be directly related to PV.
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The Vibration Isolation Technologies of Load in Aviation and Navigation
Zhang Bing,Teng Yuntian,Xing Lili,Wu Qiong 보안공학연구지원센터 2015 International Journal of Multimedia and Ubiquitous Vol.10 No.12
Now, most of the instrument has become more precise, light-weight and portable so that the influence of the natural vibration and environmental noise confirms growing role in the instrument performance. The vibration source and the correspondent vibration isolation technologies were analyzed in the paper to provide theoretical reference for the vibration of the laser interference absolute gravimeter and theoretical guidance for the application of absolute gravimeter to the aviation and navigation.
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