• Monthly Duck's Village
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• s.94
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• pp.85-87
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• 2011

• KOREAN POULTRY JOURNAL
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• v.46 no.6
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• pp.124-124
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• 2014

• Korean Architects
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• s.519
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• pp.16-17
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• 2012

• River and Culture
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• v.6 no.4
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• pp.66-68
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• 2010

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.410-415
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• 2004

Effects of ginkgo nut powder content on physical and sensory properties, and consumer acceptability of ginkgo nut gruel and cake were examined. In ginkgo nut gruel, greenness and consistency decreased, and sensory color intensity and ginkgo nut flavor increased with increasing ginkgo nut powder content. Consumer acceptability test indicated ginkgo nut powder : rice flour ratio at 4 : 6 had the highest overall and flavor acceptabilities. In ginkgo nut rice cakes, as ginkgo nut powder content increased, greenness, adhesiveness, sensory hardness, and cohesiveness of mass decreased, while sensory color intensity, ginkgo nut flavor, and chalkiness increased. Ginkgo nut cake with ginkgo nut powder : rice flour ratio at 16 : 84 had highest overall acceptability.

• Journal of the Korean Wood Science and Technology
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• v.27 no.2
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• pp.7-14
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• 1999

This study was performed to investigate the basic wood characteristics of Phyllostachys bambusoides, Phyllostaehys nigra var. henonis, and Phyllostaehys pubeseens grown in Damyang district in Korea. There were no significant differences in the anatomical structure of three species and they showed rediculate vessels and tylosis. The bulk density of P. bambusoides, P. nigra var. henonis, and P. pubeseens was 0.61g/$cm^3$, 0.66g/$cm^3$, and 0.58g/$cm^3$ P. respectively. P. pubescens showed the highest cleavage resistance and P. nigra var. henonis showed the lowest cleavage resistance, and therefore P. nigra var. henonis was fittest for the cleaving prosessing of bamboo.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1279-1285
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• 2004

To evaluate the antimutagenic effect and hepato protective of bamboo trees and bamboo byproduct, hot-water extracts from four kinds of bamboo [wang-dae (Phyllostachys bambusoides S. et Z.), som-dae (Phyllostachys nigra var. henonis), maengjong-juk (Phyllostachys pubescens) and o-juk (Phyllostachys nigra Munro)] and maengjong-juk extract coated rice were evaluated for antimutagenicity by Ames test using Salmonella typhimurium TA100. Bamboo extracts showed strong antimutagenic activity in the Ames test which MNNG was used as mutagen in the absence and presence of S9 mix. Maengjong-juk extract coated rice diet suppressed the loss of body weight significantly. Food intake was increased in maengjong-juk extract coated rice supplemented group but showed no significant differences between control and maengjong-juk extract coated rice diet groups. Food efficiency of maengjong-juk extract coated rice supplemented group was significantly higher than that of the control group. Liver weight was significantly increased by maengjong-juk extract coated rice diet administration. Plasma GOT & GPT activities of rabbit were significantly suppressed in maengjong-juk extract coated rice supplemented group. These results suggest that bamboo trees extracts and maengjong-juk extract coated rice are bioavailable resource on treatment of cardiovascular disease, such as atherosclerosis and hypercholesterolemia.

• Conservation Science in Museum
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• v.10
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• pp.21-27
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• 2009

This bamboo brush stand was made by attaching two bamboo tubes together, each 80mm in diameter. On the bottom is a "∞-shaped"wood board made of Ailanthus altissima. The surfaces are decorated with exquisite and dynamic designs of a dragon and clouds, and a deer and pine trees. Part of this bamboo brush stand was damaged, lost, or worn down, prior to conservation treatment. After conservation and recovery treatment, its original form was restored. Earth powder, chalk, and gluten mixture were used as materials to fill in the missing parts. After the original form was restored, thin silk fabric was attached to the inner surface of the glued part to prevent cracking. Traditional materials and repair techniques were used to allow for reversal of treatment, if necessary, as seen in the surface of the restored part being made antiquated with lacquer varnish.

• Proceedings of the KAIS Fall Conference
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• 2011.05b
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• pp.1064-1067
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• 2011

술을 안정적으로 제조하기 위하여서는 좋은 밑술을 제조하는 것이 중요하며, 밑술을 제조 하는데 있어서 재료형태에 따라 죽, 구멍떡, 백설기, 고두밥을 만들고, 이를 이용한 밑술을 제조 하였다. 밑술의 제조에 있어서 발효시간, 재료의 형태에 따른 이화학적 성분을 분석하였고, pH는 재료의 형태에 관계없이 24시간 후부터 전부 4이하였으며, 총산은 36시간 까지는 급격히 증가되었다가 유지하는 경향을 나타내었다. 당도는 24시간 까지 증가하였다가 발효에 따라 감소하여 알코올로 전화되는 것을 알 수 있었다. 총당과 환원당도 발효에 따라 알코올로 전화됨으로써 당도와 비슷한 경향을 보였다. 효모수는 초기에는 $9.2{\times}10^6{\sim}3.0{\times}10^7$ CFU/mL 수준 이였고, 죽구의 경우 담금 초기에는 $6.9?{\times}10^6$ CFU/mL 에서 24시간 후에는 $2.1{\times}10^8$ CFU/mL 으로 다른 구 보다 더 상승 하다가 60시간에서 72시간째에는 감소하는 경향을 보였다. 발효 48시간 후 에는 $8.7{\times}10^7{\sim}1.9{\times}10^8$ CFU/mL 수준으로 존재 하였다. 이상의 결과로 48시간부터는 밑술로 사용을 해도 충분하다고 생각된다.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.677-680
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• 2000

This study was performed to compare the pungency perception of Koreans with that of Australians by sensory evaluation using capsaicin and capsaicin-containing chilli powder. First, the sensory tests for various concentrations of capsaicin were carried out, and then capsaicin-containing chilli powder was added to water, porridge and noodle, and they were evaluated to find out the threshold concentrations of capsaicin in each medium. In the results, the pungency perception of Australians was higher in low concentrations of capsacin, while Korean perceived the pungency better in high concentrations, and the panels perceived hot taste better in water followed by porridge and noodle. The low concentrations of capsaicin was not easily perceived if it is contained in porridge or noodle.