• Proceedings of the KWS Conference
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• 1993.10a
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• pp.61-63
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• 1993

• Journal of the Korean Society of Environmental Restoration Technology
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• v.11 no.6
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• pp.112-119
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• 2008

In order to elucidate growth characteristics, physiological responses and leaf color changes of Physocarpus opulifolius 'Diabolo' and Ophiopogon planiscapus 'Nigrescens'. These experiments were investigated under various shading levels. Growth of P.opulifolius 'Diabolo' was better at 30% shading level but physiological activities were double at strong light condition. Dark purple color was observed at 85% shading level and color was dim down when shading level decreased. Color was deep purple(RHS 202A) at 85% shading and green(RHS 139A) at 0%, These results imply that ornamental value was increased when shading level increased for P. opulifolius 'Diabolo'. Growth and highest physiological activity of O. planiscapus 'Nigrescens' were observed at 0% shading level and dark red color(RHS 202A) was also observed at 0% shading level. These results imply that ornamental value was increased when shading level decreased for O. planiscapus 'Nigrescens'.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1764-1768
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• 2011

The objectives of this study were to evaluate the quality characteristics of noodles added with dried Saururus chinensis Baill. root powder (SC powder), thereby determining which noodle recipe is the most preferable. When the amount of SC powder was increased, both L and b color values decreased, whereas a value was increased. The weight, and volume of cooked noodles increased, as did the turbidity of the soup. In the case of textural properties, addition of SC powder in noodle increased hardness, cohesiveness, springiness, chewiness, brittleness, and gumminess. Overall, according to the results of the sensory evaluation, the noodle added with SC powder up to 3% was the most preferable.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.302-306
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• 2015

This study evaluated the quality characteristics of noodles added with dried Beta vulgaris L. root powder (BV powder) in order to determine the most preferred noodle recipe. When amount of BV powder increased, both L and b color values decreased, whereas a value increased due to the red betalain pigments in BV powder. Weight, volume, and water absorption of cooked noodles decreased, whereas turbidity of soup increased. For textural properties, addition of BV powder to cooked noodles increased springiness, chewiness, and brittleness. Overall, according to the results of the sensory evaluation, noodles added with 1% BV powder were the most preferred.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1064-1069
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• 1998

Tetrasodium polyphosphate peroxidate (TPP) increased the farinograph stability, maximum resistance by extensigraph and amylograph peak viscosity of a noodle flour produced from Australian Standard White wheat (protein 8.76%, ash 0.380%) at concentration of $0.2{\sim}0.4%$ based on flour weight. The addition of 0.3% TPP increased the moisture content of Kalguksoo, handmade fresh noodle, by 1.5%. No significant differences however were observed in cooking properties. Sensory evaluation revealed that the color, texture and preference of cooked noodle were significantly better in the presence of TPP. The fresh noodle with 0.3%, TPP delayed the development off-flavor by 7 hr during storage at $20^{\circ}C$ and $25^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.732-737
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• 1990

In this study, the rutin contents in buckwheat and buckwheat foods were determined. Rutin in buckwheat and buckwheat foods was extracted with methanol and separated by High Performance Liquid Chromatography(HPLC) equipped with Lambda-Max Model 481 detector set at 355 nm using a ${\mu}$ Bondapak $C_{18}$ column and a 2.5% acetic acid:methanol:acetonitrile (35:5:10, v:v:v) solvent. There were differences in the rutin contents among the different species of buckwheat. The rutin contents in buckwheat groats were ranged from 8.84 mg to 24.77 mg/100g. The rutin contents in commercial buckwheat groats and flours were ranged from 15.04 mg to 20.92 mg/100g. The rutin contents in commercial dried buckwheat noodles, steamed buckwheat noodles, and buckwheat cookies were ranged from 1.76 mg to 10.84 mg/100g.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.4
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• pp.571-575
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• 2012

The objective of this study was to evaluate the quality characteristics of noodles made with a dried powder of the shoots and leaves from $Aralia$ $elata$and $Kalopanax$ $pictus$. Ash, protein, and dietary fiber contents of $A.$ $elata$ and $K.$ $pictus$ were higher than those of wheat flour. The protein and fat contents of $K.$ $pictus$ powder were higher than those of the $A.$ $elata$ powder, but ash and dietary fiber contents were less than those of $A.$ $elata$. When the amount of $A.$ $elata$ powder increased, brightness (L) values of dough decreased, and redness (a) and yellowness (b) values of dough increased. The weight and volume of the cooked noodles also increased, as did the turbidity of the soup. Addition of $A.$ $elata$ and $K.$ $pictus$ powders in noodles reduced the cutting forces needed to cut the cooked noodles. The sensory evaluation indicates that noodles with 5% $A.$ $elata$ and $K.$ $pictus$ powder added were the most preferable.

• Korean Journal of Environment and Ecology
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• v.7 no.2
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• pp.155-163
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• 1994

To investigate the structure and the conservation strategy of natural forest at Paekryunsa-Hyangcho kpong area in Tokyusan, 21 plots (400$m^2$) set up with random sampling method. Four groups were classified by cluster analysis. High positive correlations was proved between Tripterygium regelii and Acer tschonoskii var. rubripes, Viburnum sargentii and Betula ermanii, Corylus heterophylla var. thunbergii and Stephanandra incisa, Betula costata and Cornus controversa, Acer mono and Tilia amurensis, Tilia amurensis and Kalopanax pictum, Lonicera maackii and Viburum sargentii, and Betula ermanii, Acer tschonoskii var. rubripes and Taxus cuspidata, and Viburnum sargentii, and High negative correlations was proved between Acer pseudo-sieboldianum and Viburnum sargentii, Tripterygium regelii and Stephanandra incisa, Acer tschonoskii var. rubripes, and Stephanandra incisa. Species diversity(H') of investigated area was calculated 0.9402~1.2473. Taxus cuspidata, Betula ermanii and Abies koreana at Hyangchokpong area in Tokyusan should be conserved.

• Korean Journal of Plant Taxonomy
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• v.47 no.3
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• pp.222-235
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• 2017

A comparative study of the leaf epidermal micromorphology in the tribe Neillieae (Neillia: 4 species, 4 varieties; Physocarpus: 5 species; Stephanandra: 2 species) was carried out using scanning electron microscopy in order to evaluate the taxonomic and systematic implications of these characteristics. The leaves of the genera Neillia and Stephanandra were hypostomatic, whereas those of P. monogynus, P. opulifolius were amphistomatic. The range of the size of the stomata is $12.02-34.39{\times}10.76-27.13{\mu}m$; the smallest was found in N. thyrsiflora (average $13.98{\times}12.43{\mu}m$; $L{\times}W$), while the largest was measured in N. gracilis (average $26.82{\times}20.67{\mu}m$; $L{\times}W$). Paracytic stomata complexes are only found in N. affinis, and the anomocytic type was most commonly found. The papillate epidermal cell type was only observed on the abaxial surfaces of P. insularis. Platelet epicuticular waxes were found on the adaxial surfaces of N. affinis and S. tanakae. Four types (unicellular non-glandular, two- to five-armed, stellate, and glandular) of trichomes were found on the leaves. Stellates were observed in all species of Physocarpus except for P. insularis. Consequently, leaf epidermal micromorphological characteristics (e.g., the presence of papillate epidermal cells and stellate, and stomata complexes) may have high taxonomic and systematic value in Neillieae. Our results strongly support previous molecular phylogenetic and palynological hypotheses that Stephanandra and Neillia are a single genus and that Physocarpus insularis should be considered as a member of Spiraea.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.799-805
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• 2000

In order to manufacture the high-quality products as well as to promote their consumption, dry noodles were prepared with Korean wheat flour and brown glutinous rice flour with and without aroma and quality characteristics of dry noodles were investigated. The average particle size distributions of aromatic brown glutinous rice flour and brown glutinous rice flour ranged from 12.38 to $15.59\;{\mu}m$, which was different from that of control. As a result of farinograph study, water absorption of dough increased and decreased with increasing amounts of brown glutinous rice flour with and without aroma, respectively. Stability, developing time and elasticity of dough showed a decreasing tendency. When compared with the control, aromatic brown glutinous rice samples produced noodles with a greater degree of lightness and a less intensity of yellowing. Replacement of up to 20% of Korean wheat flour by aromatic brown glutinous rice flour and brown glutinous rice flour in noodle had similar cooked properties such as weight gain, volume and water absorption as compared with the control. From the result of sensory evaluation, composite flours(addition up to 30% aromatic brown glutinous rice flour and up to 20% brown glutinous rice flour) and control were rated with a relatively high quality score for appearance, taste and overall eating quality.