• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.650-655
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• 2015

Bamboo sprout powder was added to rice cake in an effort to improve the quality and functional properties of dough. The contents of crude protein and carbohydrates increased as the amount of bamboo sprout powder increased, whereas moisture contents decreased. According to increasing contents of bamboo sprout powder, total amino acid contents significantly increased. Hunter's L value decreased as contents of bamboo sprout powder increased, whereas sucrose contents increased. Addition of bamboo sprout powder to rice cake increased dietary fiber contents. Sensory scores of rice cake containing 90 g of bamboo sprout powder were the highest of all rice cakes tested. According to the results, adding bamboo sprout powder could improve the quality and sensory characteristics of rice cake.

• Food Science and Preservation
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• v.22 no.3
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• pp.322-327
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• 2015

Bamboo sprout powder was added to Jeonbyeong dough for improving its quality and functional properties. Crude protein and ash content increased as the amount of bamboo sprout powder increased, while the crude fat content was decreased. As the content of bamboo sprout powder increased, total amino acid content also increased. As bamboo sprout powder content increased, Hunter's L, a and b values decreased whereas sugar-free content increased. The addition of bamboo sprout powder to Jeonbyeong increased its dietary fiber contents. The sensory score of Jeonbyeong containing 300 g of bamboo sprout powder showed the highest score among all other tested Jeonbyeong. Based on the results, the addition of bamboo sprout powder could improve the quality and sensory characteristics of Jeonbyeong.

• Journal of Korean Society of Forest Science
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• v.2 no.1
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• pp.10-16
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• 1962

The following are what this auther concluded in his recent research of bamboo cultivation. 1. The bamboo logging should be prohibited during the months of July and August, for during that season the growth of the terrestrial stem is most vigorous and active. 2. The growth of terrestrial stem of the phyllotachys pubescens is not likely to be affected the soil texture on which it grows and it is sappling sprout out well enough in any kind of soil, but it was found out that it grows in the best condition on the sand-clay soil and in next best condition on the clay-soil. 3. The bamboo blossoming takes always most of the nutritions needed for the growth of the terrestrial stem and causes to decay 90 percent of the next year buds which await in the terrestrial stem to sprout as the sappling. The remaining 10 percent of the buds is to be the "re-incarnated bamboos" 4. The terrestrial thin roots of blossoming bamboo are negative in their growth, too weak in absorbing the nutrition. The above stated facts show, to be brief, that growth of bamboo depends largely upon that of the terrestrial stem.

• Analytical Science and Technology
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• v.26 no.5
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• pp.299-306
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• 2013

Pyroligneous liquor as a byproduct from charcoal production of bamboo sprout produced damyang-gun has the broad benefits such as improvement of soil quality, plant growth control and is mainly used for the treatment of atopic dermatitis, fungi and many other skin diseases. In this study, flavor compounds of pyroligneous liquor from bamboo sprout produced in Damyang-gun were analyzed and compared using three different methods including direct analysis (DA), headspace solid phase microextraction (HS-SPME) and stir bar sorptive extraction (SBSE). Simultaneously, the analytical conditions of GC-MS for the determination of volatile compounds were optimized. Based on volatile organic compounds detected by GC-MS, SBSE and SPME methods showed higher sensitivity than direct analysis. Major compounds of pyroligneous liquor were cresol, guaiacol, p-ethyl guaiacol and syringol. These phenolic compounds are reported as the useful chemicals with medicinal activity.

• Journal of Plant Biology
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• v.5 no.2
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• pp.13-16
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• 1962

Without annual ring, the bamboo can not measured by ordinary mensuration method. Other methods yet tried failed to prove the reliability. That means, as often pointed out, that the bamboo lumbering (including forest management) is not free from being precarious. Noting the fact, this author performed a serieds of comparative observations on a group of bamboos in different stages of growth in order to find out if there is any surer mensurability. A conclusion has been reached that the external feature of joints of branch has close connection with the age of bamboo, that the joints of the third major branch counting from the ground have, as shown in the first table, the most probability, its mean being 94.3 per cent, and that those in ages of 3 to 5 have the probability of 100 per cent, showing the far greater accuracy as compared with those in older ages. The above conclusion needs to be adjusted with the following findings; 1) When observed disregarding the joint-tongue(the remainder of the preceeding year's sheath), the major branches show no better probability than the minor ones. 54 to 78 per cent of them shows no difference between them. Probability is averaged by 60 per cent. 2) When in spring the old sheaths drop away from the joints, the new ones sprout out in their places and consequently the joints present an appearance of a kind of joint-ring. But since this joint-ring does not always exactly represent the plant age, some other method must be sought after to count the age. This author noticed what is called "joint-tongue" the tongue-like part of triangle shape which remains at the base of the sheath of the fallen leaf. A fact was ascertained that when the number of the joint-ring coincides with that of the remaining joint-tongue, it exactly indicates the age of the plant.the plant.

• Journal of the Korean Home Economics Association
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• v.44 no.6 s.220
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• pp.155-161
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• 2006

This study investigated housewives' perception of local special foods in Gwangju and Jeonnam in Gang Jin. Of 150 questionnaires sent, there were 114 responses. The most perceptible local special foods in Gwangju and Jeonnam area are as follows: Watermelon in Gwangju (100.0%), Pear in Naju (90.0%), Rice in Suncheon (40.0%), Gorosoe in Gwangyang (76.7%), Hongeo in Mopko (63.3%), Dolsan leaf mustard Kimchi in Yeosu (100.0%), Sweet Persimmon in Jangseong (86.7%), Salted bamboo sprout in Damyang (46.7%), Apple in Gokseong (90.0%), Butterfly rice in Hampyeong (63.3%), Gorosoe in Gurye (56.7%), Onion in Muan (96.7%), Peach in Hwasun(40.0%), Dallmaji rice in Yeongam (50.0%), Oyster mushroom in Jangheung (63.3%), Green tea in Boseong(96.7%), Heuksanhongeo in Sinan (53.3%), Loess sweet potato in Haenam (83.3%), Kukija in Jindo (60.0%), Laver in Wando (76.7%), Tohajeot in GangJin (73.3%), Citron in Goheung (90.0%), and Gulbi in Yeonggwang (100.0%). The most perceptible area and local special foods in Gwangju and Jeonnam area were in the following order: Green tea in Boseong (17.37%), Tohajeot in GangJin (15.97%), Watermelon in GwangJu (10.0%), Pear in NaJu (9.3%), and Loess sweet potato in Haenam (9.3%).

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.601-612
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• 2003

In Korean history, vegetables were the major side dishes of meals and originally korean diets were based on vegetables. But recently people prefer meat dishes rather than vegetables and traditional vegetable cooking seems to be disappeared. So it is needed to be positioning the importance of vegetables in food culture of Korean. In present study, history of vegetable eating was reviewed and recent consumption pattern were analyzed. 1. Since the era of the three Kingdom's and Koryo dynasty, the kinds of vegetables varied and at Chosun Dynasty people used similar kinds of vegetables as nowadays except a few things. A Garlic and mug wort had been used from the age of tribes to present and an egg, apple, cucumber, lettuce from the three Kingdom and a bamboo sprout, a taro, a burdock, a radish, a turnip, a stone-leek, a scallion, a Chinese cabbage, a marsh mallow, a spinach and a crown daisy from Koryo Dynasty and a pepper, a pumpkin, a tomato, a cabbage, a salary, a kale, a turnip and a beet from Chosun Dynasty to present. A guard, a water shield plant, a yam and wild plants would have been used before but they would not use any more. 2. Current vegetable consumptions of Korean is 232.2kg/person/yr and comparing with world mean consumption(101.9kg), Koreans still eat the largest amount of vegetables than any other countries and among Asian countries, Koreans consume more vegetables than China(203.5kg) and Japanese people(111.6kg) do. 3.The most frequently consumed vegetables were vegetables for seasonings such as a garlic or stone-leek and for kimchi such as a Chinese cabbage, radish, and carrot. But from data of Korean National Health and Nutrition Survey(2001), kinds of vegetables which people had were only 72 items showing that the kinds of vegetables were limited. 4. A lot of wild plants that would have been used for famine relief are now disappeared and on the other hand, it is increasing of some new and foreign vegetables and herbs. Cooking methods and intake pattern of vegetables are changed and varied so a traditional cooking method such as namuel is less preferred than before. But vegetable wrapping and green vegetable juice, eating uncooked vegetables(sang-sik) are very popular.

• Sijohaknonchong
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• v.42
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• pp.213-238
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• 2015

Jeongun(丁芸) Lee, Young-do (李永道), who is deemed a representative female poet of Korea, began her literary career in May, 1946 when she published in a publication called "Bamboo Sprout, (죽순)". Her Korean identity, which was formed through her Confucius upbringing as well as traditional value system of her family, had a strong presence in her work, and she remained a quintessential figure in Korea's female sijo poet circle for 30 years until her passing in 1976. Despite the highly acclaimed talent and her noble aspirations, it is undeniable that her works did not receive fair assessment due to her private life. Against this backdrop, it is necessary to deeply inquire the literary values and beauty of Young-do Lee's sijo. As mentioned, Young-do Lee is a solidly established figure in Korea's modern poetry. The following illustrates the spirit and the world of her poetry. First, Young-do Lee lived through turbulent times and it was her country that served as the source of her sijo work. Assessing the multitude of dramatic historical events such as Japanese colonization, 8.15 Liberation of Korea, division of the nation, 6.25 Korean war, 4.19 Revolution, 5.16 military coup, it is natural that patriotism was strongly present in her work who was one of the intellectuals at the time. Second, Young-do Lee is a poet who had experienced more pain than others in terms of the turbulence of the time. Her Korean identity, which was formed through her Confucius upbringing as well as traditional value system of her family, had a strong presence in her work. Third, Jeongun Lee, Young-do is a poet of longing. The abundance and richness of her emotions were fortified through the relationship with another poet, Chihwan Yu. Fourth, Young-do Lee is a poet opened up new horizons for the modennization. The transparency of image reflected in her work and the elaborate nature of her language are outstanding. In summary, Young-do Lee was a true artist, who has a strong presence in Korea's modern poetry society, and who was a poet of patriotism, poet who suffered the turbulence of the times, and a poet of longing.