• Journal of Animal Science and Technology
• /
• 제62권1호
• /
• pp.103-110
• /
• 2020

Quality characteristics of chicken emulsion sausage manufactured with various levels of NaCl and 9 times heated bamboo salt (0.3%, 0.6%, 0.9%, and 1.2% respectively) were examined. The pH value of chicken emulsion sausage was increase tendency with increasing amount of bamboo salt, on the contrary in case of NaCl sample were decrease tendency with increasing amount of NaCl. Both before and after heating, redness of chicken emulsion sausage with bamboo salt treatments were upward trend with increasing amount of bamboo salt. water holding capacity (WHC) of 1.2% NaCl sample was significantly higher than 0.3%-0.9% (p < 0.05), but 0.9%, 1.2% bamboo salt samples were significantly higher than 0.3, 0.6 % (p < 0.05). Water loss of 1.2% NaCl and 0.9% bamboo salt samples were significantly lower than other treatment (p < 0.05). Protein solubility values significantly increased amount of bamboo salt and NaCl (p < 0.05), and samples of 0.9% NaCl and 0.6% bamboo salt values show similar values. Cooking yield of samples were increased tendency with increasing amount of NaCl and bamboo salt. Also viscosity values of sample containing 1.2% bamboo salt sample showed higher viscosity than other treatments. These results show that containing 1.2% NaCl chicken emulsion sausage and 0.9% bamboo salt chicken emulsion sausage were similar physicochemical properties. Therefore, bamboo salt is suitable for manufacturing chicken emulsion sausage.

• 한국염색가공학회지
• /
• 제24권3호
• /
• pp.189-195
• /
• 2012

The purpose of this study was to investigate the possibility of bamboo extract as natural dye having the effect on atopic dermatitis(AD). To investigate the effect of bamboo extract on AD in vivo, we applied bamboo extract to the AD-like skin lesion the backs of atopic of NC/Nga mice, an animal model of AD. NC/Nga mice were challenged with DNCB(2.4-Dinitrochlorbenzene) to develope AD-like skin lesions. The efficacy of bamboo extract in the NC/Nga mice was evaluated by measurement of the skin lesion severity(NC mouse score), the serum IgE level, epidermal thickness changes, and mast cell number. Bamboo extracts improved skin lesions in NC/Nga mice. The serum IgE levels were decreased after treatment with bamboo extract. Histological examinations revealed a decrease in epidermal thickness and mast cell number after treatment with bamboo extract. To conclude, the topical application of bamboo extract suppressed the progression of AD-like skin lesions.

• 한국가금학회지
• /
• 제29권4호
• /
• pp.287-292
• /
• 2002

This study was conducted to investigate the changes of pH, TBA, meat color and sensory evaluation on duck meat fed supplemental Bamboo vinegar during storage period at 4$^{\circ}C$ . Experiment animals (five-wk-old, Cherry Valley F$_1$, 100 chicks) were randomly assigned in four treatment groups. Treatments were control, 1%, 2% and 4% based on Bamboo vinegar addition. There was no PH difference in breast meat between groups on day 1 of storage, while pH of bamboo vinegar supplemented group was sustained hi호 after 3 days. TBA values of Bamboo vinegar treated groups were significantly lower than control group (P<0.05) and were steady change during storage. The color value in lightness no difference between groups during the storage. The control was significantly increased in 6 d and 9 d, while the bamboo vinegar treated groups no difference during storage. The redness and yellowness in bamboo vinegar treatment were decreased in 3 d and 9 d storage. The decrease in yellowness was outstandingly observed in bamboo vinegar 1% and 2% treatment (P<0.05). The odor in terms of sensory evaluation was improved by supplemental bamboo vinegar treatment. The significant differences were observed on 1 d, 3 d and 6 d storage (P<0.05). The appearance of sensory evaluation of supplemental Bamboo vinegar treated groups (P<0.05) was significantly different in 1 d and 3 d storage. The results of this study indicate that the supplemental Bamboo vinegar 1% and 2% may improve meat quality during storage period in duck meat.

• 한국식생활문화학회지
• /
• 제24권5호
• /
• pp.552-560
• /
• 2009

Bamboo leaf powder was added to Chiffon cake to increase its neutraceutical effects and storage periods. Specifically, 0, 7, 10 and 13% leaf powder was added to the cakes. The content of total dietary fiber in the bamboo leaf powder was 65.57%. The moisture content did not differ significantly among groups. The cake containing 10% bamboo leaf powder had the greatest volume, whereas the control group (0% bamboo leaf powder) had the lowest volume (p<0.05). The Hunter's L and a values decreased significantly as the amount of bamboo leaf powder increased. The b value of the control was lowest among the groups (p<0.05). Evaluation of the consumer acceptance of flavor revealed that the cakes containing the added bamboo leaf had greater consumer acceptance than the control. However, when the color was evaluated, the 13% group showed the lowest acceptance (p<0.05). Other factors such as texture, taste and overall acceptance did not differ significantly among groups. Additionally, the elasticity did not differ among groups, while the air cells were most uniform in the control. The strength of bamboo leaf aroma, bitter taste and aftertaste increased as the amount of bamboo leaf powder added increased. Cakes containing 10% and 13% added powder had the greatest moisture content, while the control had the lowest content (p<0.05). As in previous studies, the results of this study indicated that 10% bamboo leaf powder was the optimal level for the preparation of Chiffon cake. To evaluate the storage of cakes, the 10% group and the control were inoculated with Aspergillus oryzae and then incubated at $30^{\circ}C$ for 6 days. The microbial colony counts in the control group were dramatically increased after 48 hrs; however, the fungal concentration of the 10% group did not increase for 4 days. In conclusion, the addition of 10% bamboo leaf powder to Chiffon cake increased the storage time while maintaining adequate consumer acceptance.

• 한국치위생학회지
• /
• 제14권1호
• /
• pp.95-100
• /
• 2014

Objectives : The purpose of the present study was to investigate the effect of bamboo charcoal on Streptococcus mutans which is one of the most important causative agents of dental caries. Methods : S. mutans was incubated with or without bamboo charcoal and then changes were observed in its cell viability and antibacterial effect. Oral epithelial cells viabillity(human gingival fibroblast, HGF) was performed using MTT assay. Antibacterial effect was analyzed using a dilution plating method and agar diffusion method. Results : Oral epithelial cells, human gingival fibroblast (HGF) showed a tendency to increase in bamboo charcoal treatment solution concentrations(0.5, 1, 2, 3, 5, 10%). The bamboo charcoal had an antibacterial effect on S. mutans. Antibacterial effect of bamboo charcoal for the bacterium was 58%. Charcoal concentration of 2% and 5% in the inhibition zone showed a minimal growth, but the concentration of 10% bamboo charcoal in inhibition zone revealed a conspicuous antibacterial activity. Conclusions : Overall results suggested that the bamboo charcoal proved to be bactericidal effect on S. mutans.

• 디자인학연구
• /
• 제14권4호
• /
• pp.117-126
• /
• 2001

대나무의 시대적 사상 의미를 재분석하여 21C 문화산업 시대에 천연 소재로서 새로운 의미와 환경친화적 부가가치를 창출하는데 기여하고자 하였다. 대나무의 잠재유효성과 함께 미래 죽재산업과 죽세공예의 발전가능성을 제시하였다. 죽매합판 및 대나무 모양지가 개발됨에 따라 지역 직능별 기술제휴로 시장 활성화를 꾀하고, 고 부가가치 창출을 위한 죽세장식타일을 개발하였다. 대나무 수종과 특성, 원자재 가공 및 표현 방법을 고찰하였고 급변하는 기술로 전통 기능과의 접목 표현상 기술(記述)적 오류를 재 규명하였으며, 죽재합판의 활용도를 높이기 위해 국내외 응용 개발 사례를 분석하였다. 죽세장식 타일은 대나무 모양지를 바탕으로 한 가구문(door)장식과 실내장식용으로 개발하였다. 문양 디자인은 한국 전통 문양으로 십장생의 장수, 새천년을 의미한 거북, 학, 사슴을 단순하게 패턴화하여 생동감 있게 표현하였으며, 해, 산 시리즈는 대쪽의 바림 효과를 통한 빛살 이미지와 죽재질의 효과를 극대화했다. 卍 문양은 우주의 신비, 불교시찰 의미와 함께 전통 조각보완 칠교판 놀이, 아리랑 등의 이미지를 총합하여 한국 문양으로 장식성을 높였다. 죽세장식타일은 본 연구자의 20여 년 간 죽세가공 기술경험 축척과 담양 죽물공예단지 설비 및 가구 제작업체의 공조하에 이루어졌다. 현재 원자재 가공은 현지(담양) 설비를 이용하고 있으며, 시제품 개발과 함께 대학 내 디자인 벤처 '조선대방'에서 제작 납품하고 있다. 개발 제품은 가구 업체 주문에 의해 가구문에 장식되어 시판 중에 있다.

• 디자인학연구
• /
• 제14권2호
• /
• pp.27-36
• /
• 2001

본 논문은 전통문화의 현대화, 대중화 차원에서 담양지역의 죽세공예 및 죽세산업에 대해서 소비자 및 생산업체를 대상으로 설문조사 하였으며, 특정 죽세품인 대발을 가지고 다양한 소재, 기법, 디자인을 적용하여 샘플실험 및 작품을 제작하였다. 소비자 대상의 설문조사는 새로운 디자인 개발에 의한 다양한 용도의 제품개발에 대한 매우 높은 선호도 및 구매의사를 보여 향후 신제품 개발 및 디자인 개선의 필요성을 시사하고 있다. 생산업체 또한 새로운 디자인 적용에 의한 신제품개발에 관심이 높으며 전문기관의 디자인 지원을 가장 바라고있었다. 대발개발을 위한 실험조사 결과는 새로운 섬유재료, 천연염색, 현대적 디자인의 조합을 통해 오늘날의 소비자에 소구할 수 있는 제품개발 가능성을 발견하였다. 본 연구는 전통문화의 재창조를 위한 하나의 좋은 사례가 될 것으로 생각되며, 전문기관과 생산업체 간의 산학협동을 통해 전통문화의 제품화·상용화를 기할 수 있다는 점을 제안했다.

• 한국식품조리과학회지
• /
• 제9권2호
• /
• pp.82-87
• /
• 1993

This experiment was carried out to determine the total dietary fiber content and free sugar, fatty acid, amino acid compositions in bamboo shoot, lotus root and burdock. Bamboo shoot contained 3.05% of proteins, 0.48% of lipids, 2.45% of fibers, which were larger than those of other samples (lotus root and burdock). Burdock contained more sugars than the others as 18.64%. On a dry matter basis, total dietary fiber by Prosky AOAC method were 62.5% for bamboo shoot, 17.9% for lotus root and 41.9% for burdock. Therefore, the content of dietary fiber in bamboo shoot was the most abundant among them. Free sugar contents (glucose, fructose and sucrose) of the sample were analyzed by HPLC. Sucrose was the most abundant in both bamboo shoot and lotus root, and the content of fructose and sucrose in burdock were almost same. The major fatty acids in bamboo shoot, lotus root and burdock analyzed by GC were palmitic and linoleic acid. Also, linolenic acid were abundent only in bamboo shoot. The results of amino acid analysis showed that aspartic acid, glutamic acid and Iysine were the most abundent amino acids in the sample. Bamboo shoot contained large percentage of protein, the sweet-tasting amino acids and lipid than the other samples. Therefore bamboo shoot can be used as a flavor material because they contain plenty of the sweet-lasting amino acid and free sugar. Bamboo shoot and burdock can be used as potential source of dietary fiber because of the high content of dietary fiber in those samples.

• 한국식생활문화학회지
• /
• 제29권4호
• /
• pp.355-363
• /
• 2014

The purpose of this study was to investigate the rheological characteristics of medium wheat flour mixed with bamboo leaf and lotus leaf powders. Rheological properties of the mixed flours were tested based on falling number, color, RVA, farinogram, and rheofermentometer analyses. Falling numbers increased with addition of bamboo leaf and lotus leaf powders. The L values of all mixed flours were less than that of control. The 1% mixed flour sample containing bamboo leaf and lotus leaf powders was not significantly different from 3% mixed flour. The a values of the mixed flour decreased as bamboo and lotus powders increased, whereas b values increased. Addition of bamboo leaf and lotus leaf powders to flour reduced peak viscosity, holding strength, and final viscosity. The set back values of mixed wheat flour containing bamboo leaf powder were lower than those of mixed wheat flour containing lotus leaf powder, suggesting that bamboo leaf powder suppressed retrogradation of flour compared to lotus leaf powder. In the farinogram, the water absorption and consistency of the flours containing bamboo and lotus leaf powders increased, whereas development time and stability decreased. The fermentation time of dough with lotus leaf powder was less than that of dough with bamboo leaf powder.

• 한국건축시공학회:학술대회논문집
• /
• 한국건축시공학회 2019년도 추계 학술논문 발표대회
• /
• pp.33-34
• /
• 2019

Malaysia, as a tropical rainforest country, enjoys an abundance of bamboo plant that proliferate throughout the country. The application of geopolymer technology has become a trend and preserve the environment from harm. Fly ash geopolymer concrete has low early strength and requires 24 hours for the concrete to harden. Thus, the presence of calcium and potassium content in bamboo ash could remedy this problem. Besides, there is no research regarding the use of bamboo ash as a binder in geopolymer concrete. Therefore, the presence of bamboo ash could improve the research field with the use of agriculture waste in a building construction. This research aim is to use bamboo ash in the production of fly ash geopolymer concrete. The specimens were casted in $100mm{\times}100mm{\times}100mm$ cubes and sodium based activator were used as the alkaline solutions. The binders are formulated with different binder ratio. All test specimens were cured at ambient temperature ($23^{\circ}C-25^{\circ}C$) and 100% fly ash was chosen as control specimen. To determine the mechanical properties of fly sh geopolymer concrete with the presence of bamboo ash, compressive strength test was conducted. The test results depicted that as the percentage of bamboo ash decreases, compressive strength increases. Also, the addition of 5% of bamboo ash into fly ash geopolymer concrete could improve the early strength in 7 days. The results were proven with the result explained by X-ray fluorescence (XRF) and X-ray diffraction (XRD). Therefore, it can be concluded that the addition of bamboo ash improved the properties of fly ash geopolymer concrete at early ages.