• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 2001년도 동계 학술대회 논문집
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• pp.292-309
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• 2001

Modulus of elasticity, modulus of rigidity, damping ratio, and natural frequency of three varieties of boxthorn(Lycium chinense Mill) (Cheongyang #2, Cheongyang gugija, and Cheongyang native) branches were analyzed. Modulus of elasticity and modulus of rigidity of the boxthorn branch was determined using standard formula after simple beam bending and torsion test, respectively, using an universal testing machine. Damping ratio and natural frequency of branches were determined using a system consisted of an accelerometer, a PC equipped with A/D converter, and a software for data analysis. Relationship between the elastic modulus and branch diameter in overall varieties and branch types showed a good correlation (r$\cong$-0.81). There was, however, no correlation between torsional rigidity and branch diameter. The internal damping results were highly variable and the overall range of the damping ratio of the boxthorn branch was 0.014 -0.087, which indicated that the branch was a lightly damped structure. The natural frequency of the boxthorn branch was in the range of 89-363 rad/s for the overall varieties and branch types. A good correlation (r$\cong$0.82) existed between the natural frequency and branch diameter in overall varieties and branch type.

• 한국약용작물학회지
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• 제3권2호
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• pp.128-134
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• 1995

지골피(地骨皮)를 이용한 기능성 발효주를 개발(開發)하기 위하여 지골피와 당농도별로 처리하여 발효기간별로 일반성분(一般成分) 및 물리적(物理的) 성질(性質)을 측정하여 성질(性質)을 평가(評價)하였다. 분석결과를 종합하면, 발효주의 관능시험을 실시한 결과, 20%의 sugar로 보당하고 2,0%의 지골피를 첨가하여 지골피 발효주를 만들때 종합적 기호도가 가장 큼을 보였다. 모든 처리구에서 잔당이 발효과정 중 점차 감소(減少)하였으나, 발효 10일 후 안정되어 발효 30일 후에도 $10{\sim}24Brix(^{\circ})$로 잔존(殘存)하였다. 발효과정 중 pH는 점차 낮아져 발효 30일 후에는 pH값이 약 3.5이었다. 에탄을 함량은 발효 30일후 최고 9.3%까지 검출되었으나 숙성중에는 그 절대량에 있어서 커다란 변화가 없었다. 물리적 특성에서 탁도와 점도는 발효가 진행되면서 점점 낮아지고 숙성과정 동안은 안정되었다. 상기 여러 조건을 검토한 결과 지골피(地骨皮)를 이용한 발효주의 양조조건(讓造條件)은 2.0%의 지골피농도에 당을 20%첨가 하였을때 가장 좋은 것으로 판단 되었다.

• 한국약용작물학회지
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• 제17권6호
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• pp.445-451
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• 2009

This study was undertaken to develop a technique of discrimination using SSR makers in boxthorn cultivars. Forty one boxthorn cultivars, which were collected from Korea and China, were evaluated by 10 SSR markers. Total of 61 alleles were detected, ranging from 3 to 13 with an average of 6.1 alleles per locus. The averages of gene diversity and PIC values were 0.482 and 0.428, with a range from 0.25 (GB-LCM-022 and GB-LCM-087) to 0.83 (GB-LCM-167) and from 0.24 (GB-LCM-022 and GB-LCM-087) to 0.81 (GB-LCM-167), respectively. Five markers out of 10 markers, GB-LCM-022, GB-LCM-075, GB-LCM-104, GB-LCM-167 and GB-LCM-217, were selected as key markers for discrimination in boxthorn cultivars. All of boxthorn cultivars were individually distinguished by the combination of five SSR markers.

• 한국지역사회생활과학회지
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• 제25권3호
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• pp.383-388
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• 2014

This study was examined the physical characteristics (geometry, yield strength, thousand-seeds weight, true density, and moisture content) required for mechanization-related technologies such as (harvesting, washing, transport, and drying). Large differences in the size and shape of boxthorn berries(Jangmyeong, Bullo, Chungmyeong, and Hokwang) are used to analyze these physical properties. The average diameter, volume, surface area, and sphericity rate are calculated using long and short diameters of the boxthorn berry according to its variety. Hokwang has the largest measured surface area, and Bullo, the smallest. Average yield strength is 1.78 kPa and the mechanical pressure of soft boxthorn berries is not more than 1 kPa. Bullo has the highest true density. The optimum drying time for the measurement of moisture content is 4 hours at the drying temperature of $100^{\circ}C$.

• 한국약용작물학회:학술대회논문집
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• 한국약용작물학회 2010년도 심포지엄 및 추계학술발표회
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• pp.551-552
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• 2010

• 한국약용작물학회:학술대회논문집
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• 한국약용작물학회 2011년도 추계학술발표회
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• pp.110-111
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• 2011

• Journal of Biosystems Engineering
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• 제25권6호
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• pp.511-516
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• 2000

The strength of the connecting joint of boxthorn(Lycium chinense Mill) fruits to tree twigs was determined experimentally at several pulling angles(0$^{\circ}$, 15$^{\circ}$, 30$^{\circ}$,45$^{\circ}$and 60$^{\circ}$) and at different harvesting seasons from August to November 1999 using an universal testing machine. The detachment force of mature fruits of boxthorn decreased as the pulling angle increased and varied with the harvesting season. The detachment force however did not gradually decreased as the harvesting season advanced due to difference of maturity of fruits from one harvesting season to another. Among three varieties of boxthron Cheongyang gugija Cheongyang native and Cheongyang ＃2, the maximum detachment force was 1.24 N at the pulling angle of zero degree. The highest detachment forve(1.29 N) of mature fruits of boxthorn appeared at the harvesting season of August, 1999.

• 한국약용작물학회:학술대회논문집
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• 한국약용작물학회 2010년도 심포지엄 및 추계학술발표회
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• pp.288-289
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• 2010

• 한국식품영양과학회지
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• 제27권6호
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• pp.1027-1033
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• 1998

Stewed pumpkin juice(SPJ) has recently become popular as a health drink, and its consumption is growing rapidly. Well ripened pumpkin was heated in a pressure cooker and squeezed to an extract and then packed in retort pouches. The ingredient of ginger, onion, jujube and boxthorn was added to samples of SPJ in order to observe the effect on the composition of SPJ during production and storage at 28oC for 60 days. The level of the main mineral(K) in pumpkin varied when the ingredients were added. The pH of control SPJ showed more changes than the SPJs with ingredients added, and there was almost no change in the samples with boxthorn. During storage, titrable acidity decreased in all samples, and the SPJs with ginger and jujube showed relatively little change compared to the samples of control SPJ and SPJ with onion. As for soluble solid and reducting sugar, the SPJs with jujube and boxthorn showed the highest reading. For carotenoid, the SPJs with jujube, ginger, boxthorn and onion listed according to the amount of carotenoid contained more total carotenoid than the control SPJ. Most of the carotenoid in pumpkin and its extract was found to be carotene by HPLC and Chandler's method. Sensory evaluation of the SPJ samples with ingredients revealed preference for the taste of the SPJs with jujube, ginger and boxthorn in declining order of preference. The taste of SPJs with ingredients added was generally preferent over the control SPJ except the case of SPJ with onion.

• 한국약용작물학회:학술대회논문집
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• 한국약용작물학회 2009년도 심포지엄 및 춘계학술발표회
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• pp.133-134
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• 2009