상승 온도와 상승 CO2 농도 처리가 무의 생장량, C/N율, 그리고 식품 일반 영양성분에 미치는 효과를 검토한 결과, 대기 온도보다 2~2.5℃ 범위의 온도 상승은 무의 건물생산을 26~39% 범위의 감소를 가져오며, 대기 CO2 농도가 220~230ppm 상승함에 따라서 건물생산의 감소가 9~15% 범위로 어느 정도 줄어들지만, 온도 상승에 의한 감소 효과를 극복하지 못했다. 온도 상승은 무의 T/R율을 봄에는 86%, 가을에는 60% 증가시켰으며, C/N율을 낮추고, 조단백질, 조지방, 그리고 회분의 함량을 높이는 결과를 나타내었다. 반면에 상승 CO2 처리는 C/N율은 높이고 조단백질, 조섬유, 그리고 회분의 함량을 저하시키는 결과를 나타내었다. 따라서 앞으로 온도 상승과 CO2 농도 상승 정도에 따라 무의 건물생산, T/R율, C/N율, 그리고 일반 영양성분에 상당한 영향을 미칠 것으로 판단된다.

In this study, nutritional analysis was done on regular rice bran and fermented rice bran toward increasing their availability and use. Regular and fermented rice bran were extracted 10 times at 98℃ for 4 hours each with water, extracted with 60% ethanol at 60℃ for 4 hours, then concentrated and extracted twice by freeze-drying. When rice bran was fermented, moisture, protein, and ash contents increased, while fats and carbohydrates decreased. Out of fatty acids, the saturated fatty acid content of regular rice ran was found to be 17.7%, and 20.5% when fermented while the unsaturated fatty acid components of rice ran and fermented rice bran were found to be 82.3 and 79.5%, respectively. In both kinds of bran, palmitic acid, oleic acid and linoleic acid represented over 90% of the fatty acid content. In rice bran the fatty acid composition was 15.1% palmitic acid, 40.6% oleic acid and 39.5% linoleic acid, while that of fermented rice bran was 13.2% palmitic acid, 43.2% oleic acid and 31.3% linoleic acid. Out of free sugars fermented rice bran contained 0% fructose, 0.0099% glucose, 0.0039% maltose and 0.3233% sucrose. These results with which those of regular rice bran were silmilar were according to the normal sugar composition of rice in general. The vitamin C content of rice bran was 53㎎/100g and that of fermented rice bran 7㎎/100g. In neither kind of rice bran was vitamin A detected. Out of 18 minerals analyzed, Ca, K, Mg, and Mn were the most abundant minerals in both kinds of rice bran. Fermented rice bran had a higher K content with 3, 163㎎/100g, than normal rice bran, Mg content was 1, 178mg/100g. Fermented rice bran had a higher total mineral content.