• Journal of the Korean Wood Science and Technology
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• v.32 no.3
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• pp.42-51
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• 2004

Wood veneer-bamboo zephyr composite board (WBCB) was manufactured to evaluate the properties of bamboo as alternative raw materials for the manufacture of composite panels. Bamboo zephyr was prepared using Moso bamboo (Phyllostachys pubesens Mazel. et Z), Giant timber bamboo (Phyllostachys bambusoides Sieb. et Zucc), and Hachiku bamboo (Phyllostachys nigra var. henosos Stapf). The effect of age and species of bamboo on zephyr production was investigated in terms of the pass number of bamboo split through the rollers, and the width increasing rate of bamboo split. Five-ply WBCBs were produced with Keruing veneers as face and back layers, leading to three layers of bamboo zephyr sheets as core layer. Each layer was placed so that its grain direction was at right angles to that of the adjacent layer and the layers were bonded together with phenol-formaldehyde (PF) resin.The pass number of bamboo split was increased with an increase of the thickness of culm wall. At the same thickness, Moso bamboo showed no effect of the age of bamboo on the pass number. The pass number of split of Giant timber bamboo was lower than that of Moso bamboo. No significant effect of bamboo species and age on the width of zephyr produced was observed. The width of zephyr obtained could be expressed as a function of diameter multiplied by thickness of culm wall. The physical and mechanical properties of WBCB manufactured in all given conditions did not show any significant differences, and they were above the requirement of Korean Standard (KS).

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.48 no.3
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• pp.44-50
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• 2016

As a raw material for pulp and paper industry, Moso bamboo, Timber bamboo and Henon bamboo pulps were prepared by soda or soda-anthraquinone(Soda-AQ) pulping process. Soda-AQ pulp yields was higher in Henon bamboo (43.2%) than in Moso bamboo or Timber bamboo (32.7-39.2%), but quite lower than hardwood species. In Kappa number comparison, Henon bamboo pulp showed lower (16.6) with 50 min cooking to $170^{\circ}C$ than that of Moso bamboo (22.8) and Timber bamboo (18.9) with 90 min cooking to $170^{\circ}C$. Fiber length of Timber bamboo soda pulp had higher (1.46 mm) than that of Moso bamboo or Henon bamboo (1.18-1.36 mm). All three bamboo pulps showed longer average fiber length than commercial hardwood pulp. With higher pulp yield and lower Kappa number, Henon bamboo is better raw material for pulp than Moso bamboo and Timber bamboo.

• Journal of Food Hygiene and Safety
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• v.18 no.3
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• pp.113-117
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• 2003

In order to develop a antimicrobial agent, bamboo oil was extracted by high temperature suction from dired bamboo truk and then antimictobial activities against Trichophyton and Pityrosporum are investigated. 1. Bamboo oil showed the strongest antimicrobial effect on Trichophyton mentagrophytes > Epidermophyton floccusum > Trichophyton rubrun. Bamboo oil showed the strongest antimicrobial activity on Trichophyton mentagrophytes. 2. Bamboo oil showed the strongest antimicrobial effect on Pityroporum ovale 75 > Pityrosporum ovale 77. Bamboo oil showe the strongest antimicrobial activity on Pityroporum ovale 75.3 Antimicrobial effect in 50%-ethanol extracts of bamboo oil are similar to 100%-bamboo oil.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.498-504
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• 2004

This study was conducted to determine the usefulness of bamboo leaf powder as a functional ingredient for buckwheat cold noodles. The anti oxidative and fibrinolytic activities of bamboo leaf powder were very high, and were further maintained or improved after strong heat treatment. We prepared buckwheat cold noodles using 0%, 3% or 5% of bamboo leaf powder. Only the cohesiveness of the noodle having 5% bamboo leaf powder was lower than that of the noodles contained 0% and 3% bamboo leaf powder. The L-, a- and b-values were significantly different between noodles which contained bamboo leaf powder and those which did not. Nevertheless, the amount of bamboo leaf powder didn't affect the color parameters of buckwheat cold noodles. According to sensory evaluation, the addition of bamboo leaf powder improved the score of color and texture of buckwheat cold noodles, but overall acceptance was not significantly affected. Cooked volume, cooking loss and turbidity of buckwheat cold noodle containing 5% bamboo leaf powder were lower than the others, indicating that adding 5% bamboo leaf powder prevented the softening of the noodles with moist heat. We concluded that the application of bamboo leaf for the production of buckwheat cold noodle will be a good way to intake the biologically active ingredients for good health.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.43 no.3
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• pp.43-51
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• 2011

Chemical composition and contents of carbohydrates, lignin, and extractives in Moso(Phyllostachys pubescens Mazel), Henon(Phyllostachys nigra var. henonis Stapf ex. Rendle), and Timber bamboo(Phyllostachys bambusoides Sieb. et Zucc.) known as economically valuable bamboo species in Korea were analyzed as a function of ages. All of tested bamboo species were composed of fucose, arabinose, rhamnose, galactose, glucose, xylose, and mannose. Glucose was the sugar which showed the highest content followed by xylose. The contents of others were below 3%. Sugar contents of bamboo shoots showed the lowest among the tested bamboo samples, and the constant rates were shown after 50 days of growth. Lignin content increased by the growth of one year, and the increasing rates tended to be constant after the growth of three years. Bamboo shoots have the highest contents of acid-soluble lignin, which turned into insoluble lignin after the growth of 50 days. Bamboo shoots showed the highest content of extractives and tend to be decreased by the growth of 50 days and then the content increased slowly in proportion to the period of bamboo growth. No relationship was found between species and chemical composition of bamboo. However, there were significant difference in chemical composition between bamboo shoots and 50-day old bamboo.

• Journal of the Korean Society of Clothing and Textiles
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• v.37 no.5
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• pp.715-723
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• 2013

This develops a new and advanced S/S knitwear material made of linen/bamboo blended yarn. Linen/bamboo knitted fabrics were compared with linen/polyester knitted fabrics in terms of appearance as well as physical and comfort properties. Rib knitted fabrics were remarkably thicker than plain knitted fabrics. Knitted fabrics based on polyester yarns were heavier than those based on bamboo yarn. The porosity decreased in the following order: linen 100% > bamboo 100% > polyester 100%. The drape properties of bamboo 100% and linen/bamboo knitted fabrics were excellent. The pilling resistances of linen 100% and linen/bamboo knitted fabrics were excellent. The highest and lowest air permeability was observed in the case of linen/bamboo knitted fabrics and polyester 100% knitted fabrics, respectively. The instant cool-feeling was enhanced as the bamboo yarns were blended. The thermal conductivity of linen 100% knitted fabrics was the highest and the thermal conductivity of linen/bamboo knitted fabrics was higher than linen/polyester knitted fabrics. Bamboo 100% knitted fabrics showed a higher moisture regain than polyester 100% knitted fabrics. The results confirmed the superior appearance and comfort of a novel S/S knit wear material made of linen/bamboo knitted fabric.

• Journal of the Korea Furniture Society
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• v.26 no.2
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• pp.145-153
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• 2015

This paper or article is about bamboo products from Damyang that have been degenerated by the threat of Chinese low-cost products. Comparing the products from Damyang and China, we could point out four problems and come up with solutions. Firstly, we need strong and specific storytelling based on historical facts and various research to boost the bamboo industry. In order to introduce interesting storytelling to the public, it is also necessary to train some good-quality workers. The public would be more familiar with the bamboo products from Damyang than Chinese products. Secondly, technologies used for bamboo products from Damyang are extremely behind the times. Skill shortages for bamboo products caused to create unattractive products to the public for approximately 30 years. Thus, we need to acquire advanced technologies from abroad as well as to develop our own. Thirdly, Even though attractive bamboo products would be produced with advanced technologies, workers in bamboo industry lack knowledge of distribution channels and marketing strategy so that there is no way to introduce their products effectively to the consumers. Therefore, government agencies or marketers should educate workers to help running their business successfully. Finally, bamboo products have been fashion and living items for some specific consumers for the last years. However, we need to create variously new types of bamboo products through the collaboration with a wide range of artists to be widely appealing. In conclusion, it is important to be aware of the problems and solutions above. The 17th Bamboo Expo in Damyang will be a great opportunity to introduce Korean bamboo products in worldwide and develop the bamboo industry.

• KSBB Journal
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• v.32 no.1
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• pp.1-8
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• 2017

Bamboo is a plant belonging to the Gramineae family, and can be used as valuable bioresources for many industrial applications. Bamboo has some useful properties and having a lot of beneficial uses such as a bamboo ware, agriculture material, building construction material, pulpwood, etc. Bamboo stem has a large amount of active ingredients that those of bamboo leaves. The stem of bamboo can be processed into various biomaterials including cellulose and lignin, and sometimes uses as foods, cosmetics and medicines using stem extracts with polyphenol compounds. For cosmetic applications of bamboo stems, especially, the constituents of bamboo stem are suitable for inner beauty (cosmetic food) products showing antioxidant and UV-protecting activities. This review summaries the recent literature data and discusses the versatile uses of bamboo stem and its extracts mainly for cosmetic application.

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.283-290
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• 2018

This study examined the quality characteristics and anti-oral microbial activity of bamboo leaf jelly prepared with different 5 levels (0, 10, 20, 30, and 40%) of bamboo (Phyllostachys nigra var. henonis) leaf extract. The sugar contents of bamboo leaf jelly were increased significantly by increasing the level of bamboo leaf extract. The luminance and Hunter's a values of the jelly samples increased with increasing bamboo leaf extract, but the 40% bamboo leaf jelly had the lowest Hunter's b values. The hardness, adhesiveness, gumminess, and chewiness increased significantly with increasing bamboo leaf extract. Among the mechanical properties, only the flavor of the jelly with 30 and 40% bamboo leaf extract were increased significantly. The extract of bamboo leaves had strong antimicrobial activity against S. mutans, S. sobriuns, P. gingivalis, and P. intermedia at a concentration of 40%. These results suggest that bamboo leaf extract can be useful in the production of high quality jelly.

• Journal of the Korean Society of Combustion
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• v.15 no.1
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• pp.30-37
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• 2010

Carbonization characteristics of Indonesian bamboos were investigated using lab-scale tube furnace, in order to find optimum design temperature of a carbonizer for producing bamboo charcoal and vinegar. The bamboo samples used in this study are local bamboos from Damyang in Korea, Andong and Petung in Indonesia. Correlation of electric resistance, specific surface area and pH of bamboo vinegar with pyrolysis temperature has been investigated. Electric resistance of the charcoal increased for higher pyrolysis temperature the specific surface area was also increased as carbonization temperature got higher. Charcoal which has specific surface area of over $300\;m^2/g$ could be produced at $700^{\circ}C$. pH of bamboo vinegar was decreased for highter carbonization temperature and vinegar under pH 3 could be produced for all bamboo samples. In this experimental condition, it was found that lower carbonization temperature is better for producing bamboo vinegar of high quality, while higher temperature is better for obtaining bamboo charcoal with larger surface.