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강주환,임병선,이점숙,김종욱,임현식,김하송 한국환경생물학회 1998 환경생물 : 환경생물학회지 Vol.16 No.4
육상으로부터 목포해역으로 영양염류가 유입되는 곳과 간조시 갯벌을 통과한 지역의 pH, DO, COD, HN_4-N, NO_3-N 및 T-P 함량을 측정하고 RMA 모형과 FIT모형을 사용하여 방조제 건설에 따른 유기물질의 확산양태를 모의하였다. 목포 인근해역의 수질은 양호하였으며 특히, 갯벌 통과 후 질소원은 증가하였고 COD와 T-P는 감소하였다. 영암/금호 방조제 건설에 따라 방조제 인근해역에서 해수이동양상이 급격히 둔화되었고 목포해역의 북쪽과 4단계 방조제 해역간의 해수교환이 크게 증가하였으며 목포해역의 남쪽에서는 외해수와의 해수교환이 크게 감소하였다. 결과적으로 방조제 건설로 인해 방조제 인접해역에 축적되는 유기물질이 크게 증가하여 목포해역 내외부의 유기물질 확산양상에 적지 않은 영향을 미치고 있다. The pH, Do, COD, NH_4-N, NO_3-N and T-P of sea water were measured in both sites effluencing sewage and passing through salt marsh, and also the RMA and FIT model were applied to the Mokpo coastal zone to analyze the changes of pollutant dispersion mechanism by constructions of the seawalls. The nitrogen source of sea water in the sites passing through salt marsh increased but COD and T-P decreased. After constructions of the Youngam/Kumho seawalls, tidal velocity was decreased and exchange of sea water was very increased between the north of the Mokpo coastal zone and the 4th seawall region and was very decreased between the south of the Mokpo coastal zone and outer sea water. The results of simulation on diffusion of organic matter indicate that most region of the Mokpo coastal zone will suffer deepened contamination after the constructions.
Study of Grain Appearance and Sensory Preference of African on Rice Ecotype
Jeom-Sig Lee,Jeong-Heui Lee,Mi-Ra Yoon,Jieun Kwak,Areum-Chun,Kyung-Ho Kang,Ji-Ung Jeung,Jaebuhm Chun,Bo-Kyeong Kim 한국육종학회 2014 한국육종학회 심포지엄 Vol.2014 No.07
The objective of this study was to evaluate grain appearance and cooked rice taste preferred by Africans for the rice ecotype of one Japonica variety, one Indica variety, and two varieties of Tongil type as compared with Korean’s preference. The preferred grain appearance by Africans who have participated as panelists was in the order of grain length, aroma, and shape, while Korean preferred rice quality in the order of appearance(head rice) and grain length. Africans preferred imported Indica rice from Thailand the most, while Korean preferred Japonica Haimi the most. Overall, African preferred aromatic rice with long grain, while Korean preferred short grain rice with high head rice ratio. In the evaluation of cooked rice taste, there was no significant statistical difference between varieties preferred by Africans. Whereas, Koreans showed clear preference in the order of Haiami > Dasan 1 = Hanareum > Indica rice. The preference analysis results of cooked rice taste subjected to Japonica and Indica which showed clear preference by Koreans revealed that Africans from Cameroon, DR Congo, and Tanzania preferred Haimai. Meanwhile, the Africans from Uganda, Mali, and Nigeria preferred imported Indica rice from Thailand. The Africans from Kenya, Malawi, Ghana, and Sudan showed similar preference among Japonica and Indica varieties. The study results indicated that Africans had different preference of cooked rice taste for eco-type rice varieties by different nations. It is regarded that additional research would be conducted to evaluate cooked rice taste by the appropriate numbers of panelists from various field and by the various rice varieties including rice variety preferred by different African countries.
Jeom-Sig Lee,Jeong-Heui Lee,Mi-Ra Yoon,Jieun Kwak,Young Jun Mo,Areum-Chun,Sea-Kwan Oh,Jae-Ki Jang,Chung-Kon Kim 한국육종학회 2013 한국육종학회 심포지엄 Vol.2013 No.07
In this study, we examined the palatability and physicochemical properties of rice varieties in the year when there was 10% increase in yield compared to normal year due to daily temperature range and sunshine hours. The results of the analysis of rice yield over the last 20 years (1993-2012) showed 10% difference between the yield in 2000, which was normal, and that in 2001. With regard to the crop weather condition during the ripening period in 2001 compared to 2000, the daily range and sunshine hours were higher, but the mean temperature was similar. The rice yield in 2001 was 9.8% higher than that in 2000 due to the increased number of spikelets per panicles and ratio of ripened grain. In terms of chemical traits, protein, Mg, and K contents decreased in 2001 compared to 2000, but amylose content increased. Trough and final viscosity assessed with a Rapid Visco Analyser were significantly higher in 2001 than 2000. The results suggested that the palatability of cooked rice was good in that year with about 10% increase in rice yield compared to normal year due to daily temperature range and sunshine hours.
Jeom-Sig Lee,Do-Yeon Kwak,No-Bong Park,You-Chun Song,Sea-Kwan Oh,Jeong-Heui Lee,Mi-Ra Yoon,ye-Won Kim,ieun Kwak,hung-Kon Kim,Young-Sun Hwang,young-Gun Choung 한국육종학회 2012 한국육종학회지 Vol.44 No.4
Brown rice grain pigments of black rice have a higher content of bioactive substances such as anti-mutagenic substance than the non-pigmented rice grain. The major anthocyanin pigment contained in black rice was cyanidin-3-glucoside. This study was conducted to establish a rapid analysis method for determining cyanidin-3-glucoside contents in flour and whole rice seeds of black rice using VIS/NIRS technique. A total of 60 black rice samples were used for VIS/NIRS equation model development and validation. The value of coefficient of determination of external validation (r 2 ) and standard error of performance (SEP) in whole rice seed sample were 0.653 and 97.2, respectively. Therefore, the value of it seemed to be difficult to analyze cyanidin-3-glucoside content in whole rice seed samples using VIS/NIRS. However, in rice flour sample, the best accurate equation model was obtained from the partial least square regression (PLS) method. The value of r 2 , SEP and bias were 22.5, 0.922 and -1.45 in the calibration transformed to the N-point smooth of log 1/R signal, 5 factors, respectively. Therefore, the results of our study clearly demonstrate that the VIS/NIRS method would be applicable only for rapid determination of cyanidin-3-glucose content in black rice flour samples.
소량의 쌀 시료로 신속한 식미 관능평가를 위한 컵 배열 순위법
이점식(Jeom-Sig Lee),곽지은(Jieun Kwak),윤미라(Mi-Ra Yoon),이정희(Jeong-Heui Lee),안억근(Eok-Keun Ahn),박향미(Hyang-Mee Park),원용재(Yong-Jae Won),손지영(Ji Young Shon),김준환(Jun Hwan Kim),서정필(Jung-Pil Suh),천아름(Areum-Chun),전재범 한국육종학회 2015 한국육종학회지 Vol.47 No.2
Rice breeders or sensory evaluators are striving to develop the rapid and correct sensory evaluation method of the cooked rice with a small-sample. This study was conducted to develop a method of cooking condition and sensory evaluation of the cooked rice rapidly and correctly with a small-sample by introducing a concept of arrangement ranking to the conventional sensory evaluation method by cooking in the cup, which has been used only as a simple test. A method of simultaneous cooking of the five samples for one round of test was developed. And, an arrangement ranking method was developed just like stacking a tower by arranging the cups in the sensory evaluation. The proposed method was named as cup arrangement ranking method. The correlation analysis between the cup arrangement ranking method (CARM) and the standard sensory evaluation method(SSEM) showed a high significance of correlation (r=0.83**∼0.91**, ‘13∼’14). Further, when effectiveness of proposed method was compared with the standard sensory evaluation method, the sample quantity was a 30g level for one round of test, which is a tenth of SSEM. The time consumed for sensory evaluation was two minutes per one sample, which was a reduced value by half as compared with the time consumption by SSEM. Therefore, the cup arrangement ranking is expected to be an effective method in the selection of excellent rice line or variety having good taste by evaluating the cooking quality rapidly with a small-sample in early generation.
벼 생태형별 아프리카인의 쌀 외관품질 및 밥맛 선호도 평가
이점식 ( Jeom Sig Lee ),이정희 ( Jeong Heui Lee ),윤미라 ( Mi Ra Yoon ),곽지은 ( Jieun Kwak ),천아름 ( Areum Chun ),강경호 ( Kyung Ho Kang ),정지웅 ( Ji Ung Jeung ),전재범 ( Jaebuhm Chun ),김보경 ( Bo Kyeong Kim ) 한국국제농업개발학회 2014 韓國國際農業開發學會誌 Vol.26 No.3
The objective of this study was to evaluate grain appearance and cooked rice taste preferred by Africans for the rice ecotype of one Japonica variety, one Indica variety, and two varieties of Tongil type as compared with Korean’s preference. The preferred grain appearance by Africans who have participated as panelists was in the order of grain length, aroma, and shape, while Korean preferred rice quality in the order of appearance(head rice) and grain length. Africans preferred imported Indica rice from Thailand the most, while Korean preferred Japonica Haimi the most. Overall, African preferred aromatic rice with long grain, while Korean preferred short grain rice with high head rice ratio. In the evaluation of cooked rice taste, there was no significant statistical difference between varieties preferred by Africans. Whereas, Koreans showed clear preference in the order of Haiami > Dasan 1 = Hanareum > Indica rice. The preference analysis results of cooked rice taste subjected to Japonica and Indica which showed clear preference by Koreans revealed that Africans from Cameroon, DR Congo, and Tanzania preferred Haimai. Meanwhile, the Africans from Uganda, Mali, and Nigeria preferred imported Indica rice from Thailand. The Africans from Kenya, Malawi, Ghana, and Sudan showed similar preference among Japonica and Indica varieties. The study results indicated that Africans had different preference of cooked rice taste for eco-type rice varieties by different nations. It is regarded that additional research would be conducted to evaluate cooked rice taste by the appropriate numbers of panelists from various field and by the various rice varieties including rice variety preferred by different African countries.