In the Anzunbaengi (Triticum aestivum) whole wheat flour mixture group, some herbs (A [white], B [yellow], C [black], D [blue], and E [red]) were added. The physicochemical properties were compared to the strong flour and whole wheat flour mixture groups. The dry gluten content of the control group (strong flour) was 13.5±0.4%, and the content in the whole wheat flour test group was slightly lower in value than the control group. The final viscosity, breakdown, and setback values of the dough were 248.4±0.8, 104.8±0.9, and 103.1±2.9 RVU, respectively. The breakdown was significantly different in the control and whole wheat flour groups. The setback value of the dough was increased by 30 RVU in the whole wheat flour test group compared to the control group by 103.1±2.9 RVU, but there was no significant difference between the test group samples. The consistency of the control dough was 500±10 FU, and the whole wheat flour test group was significantly increased to 585±10~599±10 FU, respectively. The absorption rate was about 2% higher in the whole flour test group than in the control group (66.2±0.3%). The pH of the control paste gradually decreased with fermentation time, and the results of whole wheat flour test group were similar (5.78±0.12~5.88±0.12). As the fermentation time increased, the volume of dough was increased and the result was slightly lower in the whole wheat flour test group than in the control group.

In this study, commercial activated carbons (ACs) were upgraded by different activation methods, and the gases generated during the activations were defined and quantified. The chemical activation commonly applied for upgrading ACs uses complex reactions, involving pyrolysis, physical, and chemical reactions. The ACs based on wood materials were characterized by elemental analysis, N2 physisorption, Fourier-transform infrared spectroscopy, X-ray photoelectron spectroscopy, and temperature-programmed desorption mass spectrometry. The patterns and composition of the generated gases were analyzed by gas chromatography and X-ray diffraction; high-resolution scanning electron microscopy was also used to characterize the activated carbon. The AC was mostly decomposed to CO2 by pyrolysis and physical activation, while CO was mainly detected during chemical activation from the K2CO3 produced by the reactions between CO2 and K2O. The detected amounts of generated gases were differed at various KOH ratios and residence times. The highest surface area obtained in this study was 2000 m2/g at the optimum ratio of AC and KOH (1:2).

경기도농업기술원에서는 2016년도에 고온기 생육 및 개화 특성이 우수한 절화용 스프레이 국화 ‘Perky Star’ 품종을 개발 하였다. 2012년도에 화색이 진한 노란색이면서 좁고 긴 설상화를 가진 ‘Sei-vista’ 품종을 모본(♀)으로, 화형이 좋은 ‘Amisa’ 품종을 부본(♂)으로 인공교배를 하였고 2014년부터 2016년까지 억제재배, 촉성재배, 가을재배 작형에서 생육 및 개화특 성을 검정하였다. 2016년 기호도 조사를 통해 최종적으로 GCS12-81-150계통을 선발하여 ‘Perky Star’로 명명하였고 2017 년에 국립종자원에 품종보호출원(제2017-64호)한 후 2018년에 품종보호권이 등록(제7465호)되었다. ‘Perky Star’ 품종은 노란 색 홑꽃형으로 고온에서 화색발현과 생육이 좋았으며 꽃잎이 두꺼워 여름철 수출품종으로 적합하다고 판단되었다. 가을재 배작형, 억제작형, 촉성작형에서 단일처리 후 개화소요일 수는 각각 49, 49, 53일, 절화장은 88.3, 84.2, 103.3cm, 꽃의 직경은 5.1, 4.8, 4.8cm, 줄기당 착화수는 25.0, 21.5, 38.8개로 고온에서 절화장과 착화수가 증가하는 경향을 보였다. 흰녹병 에 완전한 저항성을 갖지는 못한 품종이며, 자연개화 작형에서 절화수명은 21.3일로 대조품종 20.2일에 비해 조금 길었고, 5점 척도로 기호도를 조사한 결과 4.2점으로 대조품종 4.1과 비슷한 선호도를 보였다.