We have studied the nonlinear evolution of a magnetized disk of isothermal gas, which is sustained by its self-gravity. Our objective is to investigate how the Jeans, Parker, and convective instabilities compete with each other in structuring/de-structuring large scale condensations in such disk. The Poisson equation for the self-gravity has been solved with a fourth-order accurate Fourier method along with the Green function, and the MHD part has been handled by an isothermal TVD code. When large wavelength perturbations are applied, the combined action of the Jeans and Parker instabilities suppresses the development of the convection and forms a dense core of prolate shape in the mid-plane. Peripheral structures around it are filamentary. The low density filaments connect the dense core to the diffuse upper region. On the other hand, when small wavelength perturbations are applied, the disk develops into an equilibrium state which is reminiscent of the Mouschovias's 2-D non-linear equilibrium of the classical Parker instability under an externally given gravity.

Anthocyanins are the primary pigments in black, blue, and purple cereal grains. Recently, anthocyanins have been recognized as health-enhancing substances due to their antioxidant activity. Anthocyanin-pigmented barley grains can be a stable source of anthocyanins as well as β-glucan. Cloered barley as purple, blue and black barley consumptions are rapidlly growing presently due to their healthy functional food ingredients in Korea. Color barley cultivars accumulate purple pigments in the stem, awn, lemma, palea, and pericarp during seed maturation. The large consumption of barley in human foods is almost pearled products. Here we investigated composition of pearled barley and pearling by-products of korean colored barley varieties by degree of pearling. Barley grains from four hull-less colored barley varieties, Zasoojeongchal, Boseokchal Ganghochung and Huknarae were pearled to various degrees(5-50%). The composition (β -glucan, total phenol, proanthocyanidin and total anthocyanin) of pearled barley fractions flour and pearled barley grain was determined. β-glucan content was not changed seriously in pearled barley grain according to increasing pearling degree. Total phenol and proanthocyanidin content was decreased. β-glucan content was increased in pearling by-products according to increasing pearling degree and total phenol and proanthocyanidin content was decreased. Total anthocyanin content also was decreased in pearled barley fractions flour by the degree of pearling.

Current consumers have interest in nutrition and health. So, the interest in barley for other food and industrial applications is increasing. Noodles, which have been consumed largely in korea, are usually made from wheat flour, salt and appropriate amount of water. A New Six-rowed Naked Barley Cultivar “Dahan” was developed in 2012, have high winter hardness, lodging tolerance and good noodle property. It was crossed in 2001, and an elit line was selected in 2010 and designated as ‘Iksan 106’. It showed good agronomic performance in the regional yield trials (RYT) from 2010 to 2012. The average heading and maturing dates of “Dahan” were April 29 and June 3 in paddy field, which were two day earlier than those of the check cultivar ‘Saessalbori’ respectively. The new cultivar, “Dahan”, had 92cm of culm length and 3.9cm of spike length. It showed 625 spikes per m2, 54 grains per spike, 31.3 g of 1,000-grain weight, and 815 g of test weight. “Dahan” showed better resistance to BaYMV (Barley yellow mosaic virus) than those of the check cultivar. Its average yield of the pearled grain in the regional yield trial was 4.32 MT/ha in paddy field, which were 16% higher than those of the check cultivar. It showed higher breakdown and setback than those of the check cultivar. Texture properties of noodle was better in hardness, adhesiveness, chewiness. This cultivar would be suitable for the industrial application as noodle and bread.