This study evaluated the physicochemical characteristics of wheat-flour mixed powders and cooking properties of Sujebi based on the addition of ‘Baromi2’ rice flours for increased expansion of rice consumption. The addition rates at which a roll surface sheet was formed were selected as 0, 10, 20, 30, and 50% based on preliminary experiments with 0-90% addition rates of ‘Baromi2’. Results of physicochemical characterization showed that increasing the addition ratio of ‘Baromi2’ rice flour resulted in increased crude ash and crude fat levels, however crude protein and total starch decreased. The L*-value (lightness) increased with increasing addition ratio of ‘Baromi2’ rice flour; in contrast, a*-value (redness), b*-value (yellowness), and particle size decreased. Results of RVA showed that increasing the addition ratio of ‘Baromi2’ rice flour increased the peak, breakdown, and setback. Regarding textural properties, hardness and chewiness values were significantly reduced with increasing addition ratios of ‘Baromi2’ rice flour. Based on these results, a blending ratio of 20% or less of ‘Baromi2’ is considered suitable for producing Sujebi, and this result serves as basic data for the development of processed rice flour products using ‘Baromi2’.

Saengcheonggukjang, known as Natto in Japan, is a soybean fermented food which is made from steamed soybean, Bacillus and water. Demand of Saengcheonggukjang has increased because it does not have much smell compared to Cheonggukjang. Seven varieties of Saengcheonggukjang were investigated and compared in terms of 100 seed weight, quality characteristics, hard seed rate, and water absorption rate in order to determine the suitability of Korean soybeans. In addition, each characteristic of Saengcheonggukjang was compared. ‘Hoseo’ and ‘Haewon’ showed low 100 seed weight with 8.41 g and 8.11 g, respectively. The water absorption rate was higher in ‘Hoseo’ and ‘Pungwon’ than in Japan varieties. The yield of Saengcheonggukjang was significantly different for each variety. No differences were observed in yield and hardness of Saengcheonggukjang with respect to the varieties and sowing date. ‘Haewon’ showed the highest amino nitrogen content with 575.0 mg%. Viscous material content did not appear to differ between varieties. These results suggested that ‘Hoseo’ and ‘Haewon’ can be considered as suitable candidates for yield and quality of Saengcheonggukjang compared to Japan varieties.

Sikhye is a traditional rice beverage, produced from steamed rice, barley or wheat malt and water. Nine varieties of barley and seven varieties of wheat cultivars were investigated and compared quality characteristics, diastatic power, and activities of α- and β-Amylase. For barley malt, the crude lipid and protein content of malt 1.74~2.42% and 10.71~14.36%, respectively. Also, the crude lipid and protein content for wheat malt 1.57~1.71% and 10.07~13.59%, respectively. The ‘Dahyang’ barley showed the highest diastatic power with 117.61 °L, while for wheat, ‘Baegjoong’ produced the highest diastatic power with 85.25 °L. The enzymatic activities, α- and β-Amylase for barley cultivar was 110.17~214.70 μnit/g and 869.73~1,638.43 μnit/g, respectively. Likewise, α- and β-Amylase for wheat cultivar was 73.19~132.23 μnit/g and 726.70~ 889.30 μnit/g, respectively. The highest sugar content of Sikhye from barley was 11.10 °Bx (‘Hyeda’), while from wheat, was 10.20 °Bx (‘Baegjoong’). Among the four free sugar components analyzed from Sikhye, maltose was the highest in all cultivars. The highest maltose content was produced in ‘Dahyang’ Sikhye at 6.91%. There was significant positivecorrelation among the diastatic power and enzymatic activities of malt and free sugar components in Sikhye.

We analyze the observations of temperature and ozone measured by the Microwave Limb Sounder (MLS) during the period of 2005–2016, to investigate the vertical structures of temperature and ozone in the stratosphere and mesosphere during stratospheric sudden warming (SSW). We compute the height profiles of the correlation coefficients between 55 height levels of MLS temperature anomalies and compare them with the results of Whole Atmosphere Community Climate Model simulations for three major SSWs. We also construct the temperature and ozone anomalies for the events to investigate the changes in the temperature and ozone distributions with height. There seems to always be a relatively weak but broad negative correlation between the temperature anomaly at 10 hPa and temperature anomalies over the entire mesosphere during the period before SSW events. However, this pattern gets stronger in the lower mesosphere but becomes a positive correlation in the upper mesosphere and lower thermosphere after the onset of SSW. We also found that the temperatures from the simulations show a similar trend to the observational results but with smaller variations and the transition height from negative to positive correlation in the mesosphere is much lower in the simulation than in the actual observations.