Fermented soybean food is one of most economical and health food due to its valuable nutritional and medicinal attributes and have been consumed for centuries as flavoring ingredient in Korea. On fermented soybean food such as doenjang, aroma compounds are important property because they determine taste and grade of fermentation. This study investigated variety of aroma compounds of doenjang made from different soybean genotypes. Aroma compounds in twelve different doenjang made from two cultivar (Daewon and Taekwang) and ten elite lines were extracted by steam distillation extraction (SDE) method and analyzed by gas chromatography/mass spectrometry (GC/MS). Aroma compound were detected over 80 kinds in eight samples (Daewon, Taekwang, MY177, MY187, MY189, MY192, MY204 and MY205) and under 70 kinds in four samples (yeonchun1, MY188, MY203 and MY206). Among the detected aroma components, 47 compounds were assigned as aromatic compounds (21), long chain fatty acid (13), short chain fatty acid (5) and others (8) by the computer library (Wiley 7n program). The major aroma compounds in twelve different doenjang were benzaldehyde, benzeneacetaldehyde, 2-methoxy-4-vinylphenol, pyrazine type compounds, cysteaminesulfonic acid, palmitic acid, oleic acid and linoleic acid. Each doenjang made by same condition (microbe, temperature, aging time and etc) had a difference in ratio and variety of aroma compounds due to different components having soybean genotype.

UNUSUAL FLORAL ORGAN (UFO), a novel gene, is involved in controlling flowering initiation and development. In Arabidopsis, UFO is required for floral organ identity in the second and third whorls. However, the mode of expression and function of TaUFO have not been studied yet. The cDNA sequence of TaUFO is comprised of 1344 bp open reading frame which encodes 50.82 KDa polypeptide consisting amino acid residues. F-box protein, the components of TaUFO, plays an important regulatory role in a wide diversity of developmental and physiological responses. In almost all F box proteins, the N terminus of the protein contains the F-box motif, and the rest of the protein contains the protein-protein interaction domains required for target protein binding. In order to elucidate the function of the TaUFO, various phytohormones and abiotic stresses were applied on young seedlings (14 day after germination) and its transcripts were evaluated. TaUFO:GFP fusion construct was transformed into onion epidermal cells by particle bombardment to elucidate the subcellular localization of the TaUFO protein. The function of the F-box protein is to interact with target proteins. With the use of a yeast two-hybrid screen to isolate proteins interacting with the TaUFO (F box protein), we identified potential TaUFO interactive protein in wheat spikelet library.

Recently IMO and IALA have developed the strategy of e-Navigation and the concepts of VTM to enhance the safety, efficiency and security of vessel traffic and protection of the marine environment. And current technical and functional trends require vessel traffic management systems to be improved so as to control vessel traffic not only in waters of harbour area, but also within EEZ waters. Under the consideration of these circumstances, a three-layered vessel traffic management system was proposed in this paper. The proposed system consists of three sub-systems, called Local VTS, Regional VTS and National VTS, and those sub-systems are designed respectively to be suitable for managing vessel traffic within their own jurisdiction waters.

The aim of this investigation was to examine the influence of extrusion on dietary fiber profile and the contentof bioactive compounds, rutin and quercetin in young sprout, whole seed, and matured stem of Tartary buckwheat.WSI(water soluble index) is increased by a function of both screw profile and process temperature, compared to control indifferent parts of Buckwheat. Also, WSI of ME is increased more than 5.2 times in grain, compared to that of control. Theeffect of precooking by extrusion on the dietary fiber profile of buckwheat flour was evaluated. Precooking by extrusion sig-nificantly increased SDF in flour, although in most cases extrusion decrease in TDF a little. The thermo-mechanical treat-ment undergone by the buckwheat flour during extrusion led to redistribute part IDF fraction to SDF, leading to an increasein the latter. The content of rutin was increased about two fold in extruded flour of sprout, compared to in control. Thisincrease maybe why these compounds are released from cell wall by high shear processing under high temperature.