To explore cattail pollen powder as a functional food ingredient, we analyzed the general components of pollen powder, tested changes in the physical properties of dough containing the powder, and investigated the process ability of powder-containing dough in bread making by adding 3%, 6%, or 9% by weight of pollen powder to wheat flour. Cattail pollen powder consisted of (all w/w) 12.7-13.2% water, 15.7-17.8% crude protein, 1.3% crude fat, 7.5-7.7% free sugar, 14.7-18.6% crude fiber, 3.4-4.9% pollen, and 49.7-55.9% soluble nitrogen-free extract (NFE). Analysis of the physical properties of dough mixed with pollen powder showed that as more pollen powder was added, the absorption rate increased, but dough stability decreased. With increasing levels of cattail pollen powder, the falling number decreased, and amylase activity increased. Fermentability was highest in dough made with 3% by weight of pollen powder, and the bread product made from such dough had the greatest volume. As more cattail pollen powder was added, the moisture activity in dough tended to decrease to a greater extent than seen in control dough, and this tendency increased with time. We found that longer storage periods were associated with greater hardness and springiness, which indicated degradation in product quality. Therefore, it is suggested that bread products containing cattail pollen powder should be consumed within 3 days of preparation. In a taste survey, bread baked with 3% (w/w) cattail pollen powder scored highest in all questionnaire items.

Hopum is a new japonica rice cultivar developed from the cross between Milyang165 and F1 crossing Milyang165 and Iksan438 at Department of Rice and Winter Cereal Crop, NICS, RDA, in 2006. This cultivar has a short grain shape and about 141 days growth duration from direct seeding to harvesting in the southern plain including Chungcheong province. This cultivar has short culm and spikelet number per panicle is similar to that of Nampyeongbyeo, while filled grain rate is lower than standard variety. This cultivar has medium size of brown rice and shows moderate resistance to leaf blast, to bacterial blight pathogens of K1, K2 and K3 and stripe virus disease but susceptible to major virus diseases and insect pests. The milled kernel of Hopum is translucent with non-glutinous endosperm. Protein and amylose content of Hopum is about 6.5% and 18.7%, respectively. This cultivar has better palatability of cooked rice than Chucheongbyeo harvested in Gyeongki province. Its milling recovery (76.8%) and percentage of perfect-shaped milled rice (94.7%) were higher than Nampyeongbyeo. The milled rice yield of Hopum was 5.83 MT/ha (15% higher than Juan) under wet-direct seeding, 5.66 MT/ha (8% higher than Juan) under dry-direct seeding, and 6.00 MT/ha (8% higher than Nampyeong) under ordinary transplanting cultivation. “opum”would be adaptable for ordinary transplanting and direct seeding in the southern plain including Chungcheong province.

“ongjin2”is a new japonica rice cultivar developed from the cross between Milyang165 with short culm and lodging resistance and F1 plant of Iksan438, HR14018-B-1-1 and Iksan435 with high palatability at Honam Agricultural Research Institute (HARI), NICS, RDA in 2005. This cultivar has short grain shape and about 143 days growth duration from direct seeding to harvesting under Korean climate condition. The milled kernels of “ongjin2”is translucent with non-glutinous endosperm. It has about 19.3% of amylose content and better palatability of cooked rice compared with “ampyeongbyeo” This cultivar shows high resistance reaction to the bacterial blight pathogene race from K1 to K3, blast and stripe virus but susceptible to insect pests. “ongjin2”yields about 5.71 and 5.74 MT/ha under the wet direct seeding and the transplanting at standard fertilizer level. “ongjin2”would be adaptable for the southern plain area of Korea.

최근 생활여건이 개선되고 의학수준이 향상되면서 우리나라의 국민의 평균수명은 연장되고 노인인구가 급속히 증가하고 있다. 고령화 시대에 직면하면서 사회가 필연적으로 경험하게 되는 또 하나의 변화는 노인의 심리적. 사회적 변화라고 할 수 있다.[1] 노인의 심리적 변화는 노인의 생활과 관련이 있으며, 이는 노인의 성공적 노화와 활동적 노화에 중요한 영향을 미치게 된다. 노인들의 건강을 위해서는 자신의 생활을 제어하는 건강조절능력과 자신의 자립적 사고의식이 쇠퇴되지 않도록 하기위한 적극적 사회활동 참여가 가능한 활동 레크레이션(Recreation)이 필요하다. 또한 우리문화유산을 통한 놀이문화사업은 보존 복원 대상으로만 여겼던 우리 고유문화를 현대적으로 재창조하려는 것이며, 우수한 콘텐츠를 보유하고도 시장의 열악한 여건으로 발전이 어려운 문제를 개선함은 물론, 대중문화에서 비롯된 한류를 한국문화 전반으로 확대, 발전시키기 위함이다. 본 연구는 이러한 필요성에서 출발하여 과거 우리나라의 문화유산 속에서 타문화와 차별화되는 고유한 특성을 지닌 멀티미디어적 요소들을 선별하여 이를 놀이 체험문화로 해석, 재구성하여 문화콘텐츠의 개발에 적극 활용될 수 있도록 하는 것을 연구의 내용과 목적으로 삼는다.

Research Institute (HARI), NTCS, RDA, in 2004. This cultivar has a short grain shape and about 123 days growth duration from trans-planting to harvesting under the reclaimed saline area of the south-western and the mid-western coastal plain and Honam plai

중국에서 도입된 우슬 (Achyranthes bidentata.)을 신소득작물로 개발하기 위하여 국내 적응성을 검토하였다. A. bidentata는 25℃와 15℃에서 파종 후 각기 3일과 5일경부터 발아가 시작되었고, 10일과 15일경에는 대부분의 종자가 발아하였으며, 발아율과 발아세 모두 A. japonica보다 높게 나타났다. 초기생육 및 정식 후 60일까지는 A. bidentata의 생육이 A. japonica보다 양호하였으나, 그 후부터는 반대의 양상을 보였다. A. bidentata의 개화기와 낙엽기는 7월 10일과 9월 26일로 A. japonica에 비하여 월등히 빠르게 나타났다. A. japonica는 줄기색이 녹색 바탕에 옅은 자색을 띠는데 반하여 A. bidentata는 자색을 나타내어 두종 간의 차이가 확실하였다. A. japonica의 키와 분지수는 A. bidentata에 비하여 길고 많으나, 화방군의 길이와 화방군당 꽃수는 짧고 적었다. 뿌리의 길이, 직경, 지근수 및 천립중은 A. bidentata가 A. japonica에 비하여 짧고, 굵고, 적고, 무거운 것으로 조사되었다. A. bidentata의 수량성 (수원, 나주지역 평균)은 A. japonica와 비슷하였으며, A. bidentata는 A. japonica에 비교하여 수원보다 나주지역에서 수량 증수효과가 더욱 큰 것으로 보아 도입종인 A. bidentata의 재배적지는 따뜻한 남부지역으로 판단되었다. 이상의 결과로 한약재 우슬로 대한약전에 새로 수재된 도입우슬의 국내 재배생산 가능성이 확인되어 새로운 한약재 자원식물로 이용 가능할 것으로 기대된다.

A new sprout-soybean cultivar, “Jangki” was developed at the Honam Agricultural Research Institute (HARI) and National Institute of Crop Science (NICS) in 2005. Jangki was selected from a cross between Eunhakong and MS91088. The preliminary, advanced, and

A new vegetable peanut variety “Bakjung(Arachis hypogaea L.)” was developed from the cross between Shindaekwang and Suwon94 at the Honam Agricultural Research Institute and Yongnam Agricultural Research Institute, National Institute of Crop Science in 200

A new peanut variety “Kokwang(Arachis hypogaea L.)” was developed from the cross between Florigiant and Tifapan at the Honam Agricultural Research Institute in 2003. This variety has shinpung type and erect growth habit with midium size obovate dark green

A new peanut variety “Daemyung(Arachis hypogaea L.)” was developed from the cross between SP8703-2-2 and SP8708-4-1 at the Honam Agricultural Research Institute, National Institute of Crop Sciencee in 2003. This variety belongs to shinpung type with erect

The purpose of this study was to investigate the magnitude of commercial heterosis for seed yields in oilseed rape to determine the potential advantage of hybrids, especially to observe morphological charactes which may influence seed yields. Field tests

The experiment was conducted to examine the varietal variation in gelatinization of rice flour and adaptability to rice bread processing, and the interrelation among the relevant properties. IR 44 showed the lowest temperature of gelatinization onset(To ) and the highest gelatinization enthalphy(ㅿH) measured by differential scanning calorimetry (DSC). The following lower To was found with the order of Suweon 230＜Pusa-33-30＜T(N) 1, Daeribbyeo 1 and the next higher ㅿ.H was followed by the order of Pusa-33-30＞Suweon 230. IRAT 177 revealed the highest temperature of gelatinization onset and conclusion(Tc ) and the following higher Tc was found with the order of Pusa-33-30＞AC 27＞Nonganbyeo. The varietal range of To and Tc was 50.0~72.5~circC and 70.2~87.4~circC , respectively. The rice materials tested can be classified by scatter diagram on the plane of upper two principal components contracted from DSC thermogram and various characteristics relevant to processing and sensory preference of rice bread by principal component analysis. AC27, Suweonjo and IR 44 among high-amylose rices showed better suitability to rice bread processing. The temperatures of gelatinization peak and conclusion of rice flour checked by DSC were significantly negatively associated with springiness of rice bread. The most properties relevant to processing and sensory preference of rice bread such as hardness, moistness, springiness, cohesiveness, specific loaf volume and distribution or size of air cell revealed the close correlation between each other.other.