• Journal of Biosystems Engineering
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• v.26 no.6
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• pp.525-534
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• 2001

Garlic clove planting is one of the most laborious operations in Korean farming. The garlic planting has been done manually; therefore, it requires tremendous amounts of human labor resulting in the increase of production cost. This problem necessitated the development of a garlic clove metering device fur the planter. The device was fabricated to meter a single garlic clove with a scooping bucket(29mm in diameter and 8mm in depth) designed after the image of clove's bottom shape. The lift angle of the metering plate and the magnitude of vibration were also affected the metering performance. The angle clove metering rates ranged 95.4~96.7% with the missing rate of 0.0~1.3% at the 80~85 degrees of the tilt angle and vibration level 2(1.985 m/s$^2$).

• Fashion & Textile Research Journal
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• v.10 no.2
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• pp.260-266
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• 2008

Recently there has been a growing interest in the use of natural dyes in textile applications. Natural dyes can exhibit better biodegradability and generally have a higher compatibility with the environment. In this study, the colorants of clove were extracted with boiling water. Chitosan crosslinked cotton fabrics have been dyed with aqueous extract of clove and their dyeabilities on the fabrics were studied. Additionally the fastness to washing and light, and the effects on antimicrobial properties were also investigated. Cotton fabrics were treated with a crosslinking agent epichlorohydrin in the presence of chitosan to provide the cotton fabrics the dyeing properties of natural dye(clove) by the chemical linking of chitosan to the cellulose structure. This process was applied by means of the conventional mercerizing process. The chitosan finishing and durable press finishing of the cotton fabrics occurred simultaneously in the mercerization bath. The dyeability(K/S), which was obtained by CCM observation, remarkablely became increased when the crosslinked chitosan concentration was higher. The hue value indicated reddish yellow with increasing the crosslinked chitosan concentration. And the color fastness to washing and light was the almost the same. The chitosan treated cotton fabrics showed very high activities with almost 100% reduction.

• Agricultural and Biosystems Engineering
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• v.5 no.2
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• pp.45-49
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• 2004

Objective of the study was to develop a garlic clove metering device. The metering device consisted of a drum, a bucket and a bucket cover. A garlic clove simulator was designed to simulate motions of garlic cloves in the metering device. Simulation was performed using a multibody dynamic analysis program, RecurDyn version 5.1. Physical properties of garlic cloves such as mass and center of gravity were determined using 3D CAD modeler, IDEAS version 10.0. In order to compare the results of the simulation with actual movement of a garlic, movement of garlic clove was photographed by a high speed camera. A prototype metering device was built and tested under various metering speeds and metering guide angles. At the 12 rpm metering speed, rate of single-clove-discharge was $90.0\%$ and missing rate $1.3\%$ at $5^{\circ}$.

• Textile Coloration and Finishing
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• v.9 no.5
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• pp.19-29
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• 1997

A natural colorant was extracted from Clove using methanol. The dyeabilities and fastness of silk fabrics dyed with Clove extract were investigated. The results obtained were as follows; 1. The colorant extracted with methanol was higher in concentration than that with boiling water and was represented high reproducibility. 2. The optimum dyeing temperature and dyeing time were 6$0^{\circ}C$ and 60min, respectively. 3. The color depths were observed to be decreased as follows; pre-mordant > after-mordant repeat dyeing > after-mordant > simultaneous-mordant 4. Clove extract dyed brownish black on the Fe-mordanted silk. In case of the other mordants, silk fabrics dyed yellow. 5. The dyed silks had poor light-fastness but good wet-fastness.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.81-85
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• 2004

This study was conducted to investigate the antioxidant activities of clove extracts in water, methanol and ether. The clove extracts, BHA and ${\alpha}$-tocopherol were added to each oil at a level of 200 ppm. The activities of the substrate oils and controls were tested under autoxidation and thermal oxidation conditions. The degree of the effects of the antioxidant activities under autoxidation condition were in the following order; ether extract 〉 methanol extract 〉BHA 〉 ${\alpha}$-tocopherol 〉 water extract = control group. The induction periods of the control, water, methanol and ether extracts, and BHA and ${\alpha}$-tocopherol were 9.5, 9.6, 10.7 11.8, 10.4 and 9.7 days, respectively. Under thermal oxidation condition, the methanol extract showed stronger antioxidant activity than those of the water and ether extracts. The antioxidant activity of the methanol extract was attributed to ${\alpha}$-tocopherol and BHA.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.494-499
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• 2004

This study was investigated the antimicrobial activity of clove extracts according to extraction solvents. The extracts were tested for their antimicrobial activity against several food spoilage microorganisms including Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Salmonella typhimurium and Pseudomonas aeruginosa. The methanol extract showed stronger antimicrobial activities than water extract. However, petroleum ether extract did not show antimicrobial activity. The water extract of clove showed growth inhibition effect against Escherichia coli, Salmonella typhimurium and Staphylococcus aureus, whereas no effect against Bacillus subtilis. The methanol extract of clove extracts showed more sensitive antimicrobial activity in Gram (+) bacteria than in Gram (-) bacteria. The antimicrobial activities were increased with increasing concentration of the clove extract.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.1
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• pp.35-41
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• 2006

The aim of this study was to investigate the effects of three herb supplementations on blood metabolites, hormones, antioxidant activity, immunoglobulin (Ig) G concentration, and ruminal fermentation in steers. Four Holstein steers in a $4{\times}4$ Latin square design received four herb treatments. The treatments consisted of the steers' regular diets with addition of: 1) nothing (control), 2) peppermint, 3) clove, and 4) lemongrass at 5% of the diet (DM basis). Clove supplementation increased the plasma concentration of cholesterol by about 10% (from 79 to 87 mg/dl). Peppermint and lemongrass feeding resulted in an increase in the concentrations of plasma urea nitrogen (from 5.9 to 6.9 and 6.4 mg/dl, respectively). The three herb treatments had no effect on other metabolites and hormones. Steers receiving clove supplementation showed a higher plasma antioxidant activity. The three herb treatments caused lower concentrations of IgG in the blood. Peppermint and lemongrass feedings increased, and clove feeding decreased ruminal concentrations of ammonia. There were no significant differences in VFA concentrations among herbal treatments, except for the decrease in propionate concentration in steers receiving clove treatment. This study suggested that clove feeding changed cholesterol metabolism and increased antioxidant activity in plasma, and feeding of three herbs affected immunity system and ruminal fermentation in steers.

• Korean Journal of Organic Agriculture
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• v.22 no.2
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• pp.269-280
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• 2014

This study was performed to test the insecticidal and antimicrobial activity of plant extracts from clove, Sophora flavescens Aiton and neem. As the result of antimicrobial activity test, clove extract showed the strongest activity against Botrytis cinerea. In insecticidal activity test, the extract of Sophora flavescens Aiton was the highest against Nilaparvata lugens. The pyroligneous liquor (10%) and emulsified spreader (10%) were added to the extracts of clove and Sophora, respectively, to apply the environment-friendly rice field. In the field treated clove extract, disease damage occurred 49.1% and insect damage occurred 29.5% compared to control plot (100%). In the field treated Sophora extract, disease damage was 56.7% and insect damage was 21.0% compared to control plot (100%). In conclusion, plant extracts from Sophora and clove could control about 50% of disease and about 70% of insect damage that they could be used as environment-friendly resources to control disease and insect in rice farming.

• The Korean Journal of Community Living Science
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• v.16 no.2
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• pp.93-97
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• 2005

This study was conducted to clarify the morphological characteristics of Goheung native garlic variety compared with those of Spain and Taiwan varieties in Goheung region. Bulb fresh weights of Goheung, Spain and Taiwan varieties were 59.1g, 120.3g and 78.1g. Those bulb diameters were as followed that Spain 8.1cm, Taiwan 7.2cm and Goheung 5.3cm. And, bulb heights were Spain 5.4cm, Taiwan 4.4cm and Goheung 4.0cm. Bulb shape index of garlics by different varieties were increased in the order of Taiwan, Spain and Goheung products. Number of cloves produced in garlics were in the order of Goheung (12.1), Taiwan (11.4) and Spain (8.2) products. And clove fresh weight of garlics were Spain (7.7g), Taiwan (6.8g) and Goheung (4.6g) products. Clove height of garlics were in the order of Spain (2.8cm), Taiwan (2.4cm) and Goheung (2.1cm) products. And, clove diameter of garlics were Spain (2.1cm), Taiwan (1.7cm) and Goheung (1.3cm) products. Clove shape index of garlics by different varieties were increased in the order of Goheung (1.62), Taiwan (1.45) and Spain (1.32) products. Skin color differences in terms of a value were increased in the order of Goheung, Taiwan and Spain varieties. Surface color differences of flesh texture and peeled clove for garlics by the different garlic varieties were not significant.

• Journal of the Korean Society of Food Culture
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• v.37 no.5
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• pp.446-453
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• 2022

In this study, we analyzed the antifungal activities of five essential oils (clove, rosemary, thyme, basil, and oregano) against three fungi (Penicillium oxalicum, Penicillium commune, and Cladosporium cladosporioides) isolated from farm-type fermented meat products Though their antifungal activities differed for each fungus, thyme had the greatest effect. Notably, C. cladosporioides showed the highest sensitivity to essential oils, and growth inhibitory effects were greater than for the other two strains. Additionally, ABTS, DPPH, and FRAP analysis confirmed that the five essential oils studied had antioxidant activity. ABTS analysis showed that clove (75%) and oregano (75%) oils had the highest antioxidant activities (both 93.7%). DPPH analysis showed that clove (75%) and rosemary (75%) oils had significantly greater antioxidant activities (both 93.8%) than thyme, basil, or oregano oils. FRAP results indicated that clove and basil oils were the strongest reductants. Comprehensive comparative analysis indicated that clove oil had more antioxidant activity than the other four essential oils. Overall, the study shows that the excellent antifungal properties of clove oil could be harnessed to produce safe fermented meat products by preventing rancidity and mold contamination.