‘Palbangmi’ is a super high-yield rice cultivar bred by interspecies cross between Tongil type and Africa rice. But, ‘Palbangmi’ has a problem in grain maturation which results in rice yield decreases. Because ‘Palbangmi’ is Tongil and Africa rice interspecies-crossed cultivar, it would be predicted to require higher temperature for grain maturation than japonica rice. Therefore, ‘Palbangmi’ would be required to determine Late Marginal Heading Date (LMHD) for normal maturation. In this study, experiment of transplanting date was carried out to determine LMHD of ‘Palbangmi’ in Suwon and Iksan for 3 years. When daily mean temperature was below 23oC, grain filling ratio (%) increased about 8% for each 1oC. On the other hands, grain filling ratio (%) didn't increase when the daily mean temperature was above 23oC. Therefore, it is determined that 23oC is adequate for minimum threshold temperature for grain maturation. The LMHD of ‘Palbangmi’ was determined from calculated heading dates for each year which could satisfy threshold temperature for 40 days after heading during last 15 years. As a results, LMHD was earlier than August 1 in 16 regions where it is inadequate for ‘Palbangmi’. Continually, LMHD was August 1 ~ August 5 in 13 regions, August 6 ~ August 10 in 14 regions and August 11 ~ August 15 in 21 regions. Finally, LMHD was later than August 15 in 14 regions. Considering that heading date of ‘Palbangmi’ is August 13 as mid maturing ecotype, it is suggested that earlier transplanting required for normal maturing in almost areas except south plain area and some areas of central plain area.

키다리병 내성벼의 생리·생화학적 특성 연구를 알아보기 위해 남평벼와 호품벼를 비교하여 실시한 실험결과는 다음과 같다. 1. 키다리병 발병률은 품종에 관계없이 병원균 포자의 농도,노출시간에 비례하여 증가하며 특히 감수성 품종인 호품벼는그 증가 속도가 더욱 심함을 알 수 있었고 이들 감수성 품종들은 염수선을 통한 종자정선이 키다리병 예방에 중요한 역할을 한다. 2. 키다리병 감염조건에서 남평벼가 호품벼에 비해 체내 전분 및 단백질 감소 정도가 더 작았으며 α-amylase, CAT,SOD 항산화 효소 활성은 다소 높게 유지되었다. 3. 키다리병 감염조건에서 SOD를 제외한 CAT, POD, APX유전자들은 남평벼가 호품벼에 비해 모두 2 ~ 3배 이상의 강한 발현증가를 보인 반면 호품벼에서 GA positive gene인Gα(D1), GID2의 발현이 높은 반면 GA deactivating gene인EUI의 발현은 남평보다 낮은 것으로 나타났다.

소듐냉각 고속로 (SFR) 핵연료 피복관 후보재료로 고려되고 있는 중형 규모의 HT9 단조품 소재에 대한 금속조직학적 영향을 고찰하였다. 시험 재료는 유도가열법을 이용하여 1.1톤 규모의 잉곳으로 성형한 후, 1170℃에서 고온 단조 및 공랭을 통하여 160mm 직경 및 7000mm 길이를 갖는 단조품으로 가공하여 반 경방향으로 미세조직의 변화를 관찰하였다. 시험 결과 시험 재료는 페라이트-마르텐사이트 조직을 보였 으며 합금 조성에 의하여 2~3%의 델타 페라이트 (delta ferrite)를 가짐과 동시에 반경방향의 냉각속도 차 이에 의하여 최대 15%의 변태 페라이트 (transformed ferrite)를 함유함이 관찰되었다. 냉각곡선의 모델 링과 시간-온도-변태 (TTT) 선도를 이용한 민감도 분석을 통하여 단조품의 직경을 120mm로 줄였을 경우 중심부의 변태 페라이트 형성을 억제할 수 있음을 제시하였다.

The effect of ripening temperature, pH and salinity on the formation of N-nitrosamine (NA) during Kimchi fermentation and in vitro was studied, respectively. During Kimchi fermentation for six weeks at cold storage temperature (4℃) and room temperature (16 ±2℃), the contents of nitrite and dimethylamine (DMA) showed variation at room temperature but no variation at cold storage temperature. The maximum generation of nitrosodimethylamine (NDMA) resulted low content (2.69 ug/kg) at cold storage temperature but started to increase after one week fermentation and reached to the 18-fold higher generation (49.6 ug/kg) at room temperature. During Kimchi fermentation, no correlation was observed between the variation of nitrite and DMA content and the generation of NDMA. However, pH showed effective relation to NDMA generation such as the highest NDMA generation was obtained at lowest pH 4. During in vitro test, higher temperature and lower pH resulted more NDMA generation and generation amount was affected more by pH. Also, the salinity of Kimchi provided inhibitory effects on the formation of NDMA. NDMA was produced 5.86 ug/kg at normal salinity (2.5%) but 90.9 ug/kg at lower salinity (15%) after three week. The higher salinity showed lower formation of NDMA in vitro test, too.

The study was focused to investigate the effect of nitrosodimethylamine (NDMA) formation due to nitrosamine (NA) precursor and/or inhibitor addition to Kimchi during the fermentation of Kimchi at room temperature (16±2℃). The addition of nitrite and dimethylamine (DMA) to Kimchi showed the average 32-fold (21.3-113.9 ug/kg) and 9-fold (1.3-40.3 ug/kg) higher NDMA formation than control (0-5.6 ug/kg), respectively. Also, the addition of both nitrite and DMA resulted in the increase of NDMA formation to average 42-fold (39.4-155.7 ug/ kg) higher than control. On the other hand, the addition of 4 mM ascorbic acid to Kimchi with nitrite and DMA inhibited the formation of NDMA down to 71.3% of control. However, the addition of cysteine and erythorbic acid affected no inhibition to NDMA formation during the test. The addition of sodium sulfite increased NDMA formation. Accordingly, this showed that the amount of ascorbic acid generated during Kimchi fermentation played an important inhibition role for NA formation.

The effects of kind of vegetables and of the kind and amounts of fermented fish sauce on the formation of nitrosamine (NA) during kimchi fermentation were investigated. Kimchies made of Chinese cabbage, cucumber, and radish with fermented shrimp, anchovy and liquid sauces were fermented at 4℃ for 6 weeks and the changes in the content of nitrate, nitrite, trimethylamine (TMA), dimethylamine (DMA) and NA were studied. Nitrate content in kimchies made of Chinese cabbage, cucumber, and radish increased at the initial period of fermentation, but it decreased at the later period. Nitrite was not detected at the later period of kimchi fermentation. Overall, there have not been great changes in the contents of nitrite and nitrate. However, there have been considrable changes in the contents of TMA and DMA as fermentation progressed. Only nitrosodimethylamine (NDMA) at the level of 0.5-10.3 ug/kg was formed in three kinds of kimchies. More NDMA was formed in radish and cucumber kimchies than in Chinese cabbage kimchi. The pH was lowered faster in radish and cucumber kimchies than in Chinese cabbage kimchi. More NDMA was formed in Chinese cabbage kimchi made with fermented shrimp sauce than those with anchovy or liquid sauces. Shrimp sauce contained higher amount of DMA than anchovy and liquid sauces. The contents of NDMA tended to increase as the amount of shrimp sauce increased. The kind and amount of fermented fish sauce used for kimchi preparation may be an important factor affecting the formation of NDMA.

This study is performed to identify the contents of nitrosamine in meat (beef, pork) and meat product (ham, bacon, sausage) by gas chromatograph-thermal energy analyzer. The author also determined the formation of nitrosamine in these products when they were cooked in frying pan at 210 for 4 minutes and microwave for 45 and 75 seconds. N-nitrosodimethylamine (NDMA) analysis was impossible in the most products because of their impurietiea. On the other hand, N-nitrosopyrrolidine (NPYR,) of 0-9.4ug/kg in meat and 0-15.6 ug/kg in meat products were detected, respectively. When meat and meat products were cooked, generally contents of NDMA and NPYR have a tendency to be increased a little. Meat and meat product being cooked in microwave rather than flying pan, contents of NDMA and NPYR, were detected more. Especially, in sausage contained much fish, contents of NDMA was detected more.

The 'Misomi' is a rice variety derived from a cross between ‘Sobi’ which has adaptability of low fertilizer cultivation and SR21110 (Ilpum/Jinbu19) by the rice breeding team at National Institute of Crop Science, RDA in 2013. The heading date of ‘Misomi’ is August 14 and six days later than check variety, ‘Hwaseong’. It has 83 cm of culm length and 121 spikelets per panicle. It showed weaker cold tolerance than that of ‘Hwaseong’ during exposed to cold stress. ‘Misomi’ showed resistance to blast disease, K1, K2 and K3 race of bacterial blight and stripe virus, but susceptibility to K3a race, other viruses and planthoppers. The milled rice of this variety exhibits translucent, clear non-glutinous endosperm and short grain shape. It has low protein content (6.2%) and similar amylose content (19.4%) to that of ‘Hwaseong’. ‘Misomi’ showed better palatability index of cooked rice than that of ‘Hwaseong’. Particulary, ‘Misomi’ showed excellent processing adaptability than ‘Chucheong’ and ‘Hwaseong’ on palatability index of cold and aseptic cooked rice. Its milled rice recovery rate is similar to those of ‘Hwaseong’. However, whole grain rate of milled rice is higher than that of ‘Hwaseong’. 'Misomi' has 5.68 MT/ha of milled rice productivity in ordinary cultivation, which was 12% higher than that of ‘Hwaseong’. 'Misomi' could be adaptable to the middle plain area and Midwest coast area in Korea (Grant No. 5635).

‘Jungmo1029’, a late-maturing, high biomass and multiple disease resistant rice (Oryza sativa L.) cultivar, was developed for whole crop silage (WCS) use. It was derived from a cross between ‘Gillim collection1’ with high biomass and ‘Junam’ which has some of diseases resistant genes. This elite cultivar had about 127 days growth period from seeding to heading, 105 cm culm length, 11 panicles per hill, 163 spikelets per panicle and 1,000-grain weight of 21.5 g as brown rice. This WCS rice variety was weak to cold stresses similar to ‘Nokyang’ but was tolerant to lodging in the field. In addition, ‘Jungmo1029’ was resistant to leaf and neck blast, bacterial blight except race K3a and rice stripe virus but susceptible to brown planthopper. Its average dry matter yield for three years reached 17.1 MT/ha, 14% higher than that of ‘Nokyang’. This stay green cultivar had good quality for WCS with low acid detergent fiber and high total digestible nutrients similar to ‘Nokyang’.‘Jungmo1029’ was suitable for cultivation in the central and southern plain area of the South Korean peninsula and required to harvest 15~30 days after heading to improve the digestibility of cattle (Registration No. 5104).

‘목양’은 국립식량과학원 벼 육종연구진이 총체 사료용 벼 품종을 육성할 목적으로 2001년 하계에 SR24592-HB2319 를 모본으로 하고 신초형 IR73165-B-6-1-1을 부본으로 교배 하여 계통육종법으로 육성한 품종으로 2010년 12월 농작물 직무육성신품종선정위원회에서 국가목록등재품종으로 선정 됨과 동시에 ‘목양’으로 명명하였다. ‘목양’의 출수기는 보통 기 재배에서 8월 23일로 ‘녹양’보다 8일 정도 늦은 만생종이 다. ‘목양’은 도열병, 줄무늬잎마름병, 오갈병에는 ‘녹양’보다 강하지만, 흰잎마름병, 벼멸구에는 약한 편이다. ‘목양’은 ‘녹 양’보다 탈립에 강하고, 후기녹체성이 우수하였다. ‘목양’은 가소화양분총량(TDN) 함량이 높고 중성세제불용섬유소(NDF) 와 산성세제불용섬유소(ADF)가 낮았다. ‘목양’의 총체수량은 지역적응시험에서 2008년부터 2010년까지 평균 17.7 MT/ha 로 ‘녹양’보다 25% 증수하는 경향을 보였다. ‘목양’은 가소화 양분총량(TDN)은 59.5%였으며 ADF와 NDF가 낮아 상대적 사료가치가 ‘녹양’에 비해 높은 품종이다. ‘목양’의 정조 수량은 보통기 재배에서 5.59 MT/ha로 ‘녹 양’보다 16% 증수되었다. 재배적지는 중부 및 남부평야지 1 모작 지대이다.