• Journal of Life Science
• /
• v.9 no.4
• /
• pp.481-488
• /
• 1999

This study was conducted to survey some characteristics in growth of perilla by fertilization level organic matter. Corn stalk, acorn and chestnut were used as organic fertilizer in this study. In the height of perilla, chestnut fertilizer with 880kg/10a that R2 is 0.9996 showed the height level, and followed by acorn and corn stalk in order. Number of the harvested leaves was the highest in acorn among the three organic fertilizer by chestnut and corn stalk in order. However, number of the harvested leaves continuously was the highest in chestnut. Weight of a leaf was more effective at three kinds of organic fertilizer than control. There were no difference in the rate of dried leaf weight according to kinds of organic fertilizer. On the other hand, the rate of dried leaf weight by growth period was different. It was found that the rate of dried leaf in 30days or 110days. Diameter of perilla stem at 30cm above the ground according to kinds and fertilizer level of organic fertilizer was surveyed. However, the difference was not detected in this study.

• Korean Journal of Human Ecology
• /
• v.5 no.2
• /
• pp.119-127
• /
• 2002

Dyeing properties of the colorants extracted from acorn on wool fabric were investigated. Effects of dyeing temperature, dyeing time, repeating, and pH on dye uptake and colorfastness were explored. Acorn colorants showed very good affinity to wool fiber and produced bright to dark brown color ranged 4.81-8.97YR, 4.46-7.47/1.79-3.35. ,Higher temperature increased dye adsorption, so did longer time and more repeating. Washfastness was fairly good. The Dyed wool fabric had deeper color after irradiation to light. pH had an effect on the development of color, also. Dye uptake and washfastness were higher in acidic and alkaline pH than in neutral pH solution.

• Korean journal of food and cookery science
• /
• v.33 no.1
• /
• pp.28-36
• /
• 2017

Purpose: This study was conducted to understand the factors that affect the texture of gluten-free rice pasta prepared buckwheat, mung bean, and acorn starches and to compare textural properties of samples 100% semolina. Methods: The moisture content, weight and water absorption test investigated and texture profile analysis measured by texture analyzer. Results: 100% semolina sample's value was lower than gluten-free rice pasta moisture content, weight and water absorption test. moisture content weight was in pasta with mung bean starchin pasta with buckwheat starch. Texture profile analysis showed that increasing amount of buckwheat, mung bean, and acorn starches increased hardness, chewiness, cohesiveness and springiness, and decreased adhesiveness of gluten free rice pasta. Conclusion: This study suggested that adding buckwheat, mungbean and acorn starches could improve texture properties of gluten-free rice pasta.

• YAKHAK HOEJI
• /
• v.47 no.4
• /
• pp.212-217
• /
• 2003

We have carried out the antioxidative activity of nuts species for the development of antioxidant from natural products. From our previous report, EtOAc and n-BuOH extracts of acorn hull and chestnut hull were found to have a strong antioxidative activity in various antioxidant experiment. In the continuous study, we isolated several compounds from EtOAc and n-BuOH extracts of acorn hull and chestnut hull by fractionation using column chromatography. The structures of isolated compounds were identified as catechin, naringenin and ellagic acid on the basis of their spectroscopic properties and by comparison of their physical and spectra data with published value. Antioxidative activities of catechin, naringenin and ellagic acid were measured by DPPH, ferric-thiocyanate and Rancimat method.

• The Korean Journal of Food And Nutrition
• /
• v.30 no.1
• /
• pp.148-155
• /
• 2017

This study aimed to investigate the effect of acorn powder and starch on the blood parameters of mice fed a high-fat diet. The moisture, crude ash, crude protein, and crude fat contents of acorns were $37.99{\pm}0.37%$, $1.61{\pm}0.06%$, $4.36{\pm}0.18%$ and $3.22{\pm}0.15%$, respectively. Acorn powder and starch contains antioxidant minerals such as selenium and zinc. The iron content was significantly higher in acorn powder than in acorn starch (p<0.05). The total cholesterol concentration was $148.50{\pm}29.72mg/dL$ in the high-fat starch diet (HFS) group, while in the high-fat diet (HF) group it was $201.50{\pm}39.15mg/dL$ (p<0.05). Serum LDL-cholesterol concentrations were significantly lower in the HFS group ($50.50{\pm}10.79mg/dL$) than in the HF group ($62.00{\pm}20.85mg/dL$; p<0.05). The serum $IL-1{\beta}$ levels in mice were not significantly different between the groups. IL-10 levels were higher in the HFP group than other groups. There is a need for strong recognition that acorns are good ingredients worldwide. It is required to develop various products using acorn powder and starch powder. There is also a need for a strategy to globalize food using acorns.

• Korean Journal of Environment and Ecology
• /
• v.35 no.6
• /
• pp.621-631
• /
• 2021

The purpose of this study is to survey and analyze acorn production and characteristics of the Quercus acuta Thunb. according to the need for information on seed supply and seedling cultivation during the restoration of warm broad-leaved forests. For the survey, a total of 30 seed traps with a surface area of 1 m² were set up, 3 in each of 10 quadrats (8 in Wando, 1 in Haenam, and 1 in Jindo). The acorns that fell in the seed trap at the end of each month were collected from August to December each year between 2013 to 2016. The collected acorns were then classified into sound, damaged, decayed, or empty grade, and the number of acorns produced was calculated. In the case of sound acorns, acorn traits, such as length, diameter and weight of acorns without cupule, were measured. Duncan's multiple tests of acorn production and characteristics were conducted for comparative analysis of the annual average values with the values by year, stand, month, and treatment plot. The annual number of acorn dropped into the seed traps in each quadrat from 2013 to 2016 was 5-350 acorns/3 m² in 2013, 17-551 acorns/3 m² in 2014, 5-454 acorns/3 m² in 2015, and 14-705 acorns/3 m² in 2016. There was a large difference in acorn production between the quadrats, presumably attributed to the difference in the amount of light received due to the density of trees in the square. Annual acorn production per area was 335,000 acorns/ha in 2013, 932,000 acorns/ha in 2014, 556,000 acorns/ha in 2015, and 1,037,000 acorns/ha in 2016. That was a sharp variation of acorn production in the two-year cycle. As the fluctuation in the production of Q. acuta showed simultaneity between stands, it is judged that Quercus acuta Thunb. had a clear cycle of fruitfulness and fruitiness between forest objects. September showed the biggest amount of fallen acorns and largest damage from insect pests, indicating that preventing early fall of acorns could increase the fruiting period and enable mass production of sound acorns. There was no significant difference between annual average acorn length in each region. In the case of the acorn diameter and weight, the average values of acorns from Haenam were significantly higher than those from Wando and Jindo. There was no significant difference in the average annual acorn characteristics by month, and the average annual acorn length, diameter, and weight in November were 19.72mm, 12.23mm, and 1.64g, respectively, the highest between August and November.

• Korean Journal of Environmental Biology
• /
• v.29 no.4
• /
• pp.274-279
• /
• 2011

In order to know the effect of seed size on the early plant life history, we measured the rate of germination, early growth and winter survival of four oak species with different acorn size (large, medium and small). The mean germination rate was higher in the larger seed species ($Q.$ $acutissima$ and ($Q.$ $variabilis$) than those of the smaller seed species ($Q.$ $aliena$ and $Q.$ $serrata$). Within $Q.$ $variabilis$, the germination rate decreased with larger acorn size class but that of rest other species was not significantly affected by the acorn size. The early mean growth rate decreased with acorn size in the order of $Q.$ $acutissima$, $Q.$ $variabilis$, $Q.$ $aliena$ and $Q.$ $serrata$. The early mean growth rate was higher in large or medium size than in small size of $Q.$ $acutissima$ and $Q.$ $variabilis$, but it showed no difference with acorn size in $Q.$ $aliena$ and $Q.$ $serrata$. Survival rate in winter was the highest in the medium acorn size among 4 oak species, the seedling of $Q.$ $serrata$ and $Q.$ $variabilis$ did not survive in both large and small acorn size. These results indicate that seed size influences a different effect on the early plant life history stage.

• Journal of Animal Science and Technology
• /
• v.50 no.2
• /
• pp.217-226
• /
• 2008

Product quality of low-fat sausages(LFSs) manufactured with two types(powder and hydrated) and two levels(0.5 and 1.0%) of Acorn powder was evaluated as a potential fat replacer. The addition of Acorn powder did not affect the product quality of LFSs (P>0.05), however 0.5% and hydrated Acorn was better sensory flavor than 1.0% and powder counterparts. The addition of Acorn into the LFSs decreased the expressible moisture(%) except for 0.5% powder type and decreased Hunter L-values in LFSs. The addition of 1.0% hydrated Acorn lowered sensory saltiness than those of other LFSs and regular-fat control. These results indicated that Acorn powder can be used to manufacture LFSs as a fat replacer and 0.5% with hydrated form had better characteristics than 1.0% and powder counterparts. Future research will be performed to prevent the color change with the addition of Arcon powder in LFSs.

• Korean journal of food and cookery science
• /
• v.22 no.6 s.96
• /
• pp.849-854
• /
• 2006

The objective of this study was to evaluate the quality characteristics of Dotoridasik prepared by the addition of acorn powder (0%, 20%, 40%, 60%, 80%). The Proximate components were 85.89% carbohydrate, 1.38% crude fat, 0.84% crude protein and 0.32% crude ash. The moisture content of Dotoridasik showed no significant difference between the added acorn powder and control groups. The following Hunter color values are not part of the sensory evaluation testing in the results of for Dotoridasik, decreased while the a and b values increased with increasing acorn powder addition. The bitter taste was evaluated as being improved with increasing acorn powder addition. Dotoridasik with 40% acorn powder showed the highest acceptance. In the mechanical evaluation, hardness recording which from control Will increase with acorn powder it shows a high shame(p<0.05), the adhesiveness result springiness it was not visible a consider difference especially also utterly unintelligible).

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.21 no.6
• /
• pp.693-700
• /
• 1992

As an approach to study a new natural antioxidant for edible fats and oils, antioxidative fractions from acorn powder were characterized. The oxidative stabilities of soybean, palm, beef tallow, and lard oil containing the acorn active fraction extracted with various organic solvents were studied by determining the peroxide value during the storage at $60^{\circ}C.$ And this effective antioxidative components were isolated and identified by thin layer chromatography and high performance liquid chromatography. The proximate compositions of acorn powder were water 11.9~12.0%, protein 7.1~7.4%, starch 65.5~69.4%, fat 2.1~2.6%, fiber 2.1~3.6%, ash 2.4~2.6%, and total tannin 4.6~6.8%, respectively. The final yield of fraction extracted by sequential order of acetone : $H_2O$(1 : 1) and ethylacetate was 2.8~3.1%. Gallic acid, digallic acid and gallotannin were contained this final fraction. The main antioxidative activity was speculated due to the presence of gallic acid in acorn powder extract. The antioxidative activity was more effective in fat water emulsion than just fat system. Antioxidative activities measured by peroxide value were quite high in beef tallow and soybean emulsion, but low in lard and palm oil emulsion in the concentration of 200ppm acorn extract. Therefore, the addition of 200ppm acorn extract was suggested to expect effective antioxidation concentration in the reaction system.