• 원예과학기술지
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• 제19권2호
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• pp.140-144
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• 2001

고랭지에 적합한 신소득 작목을 개발하고자 최근에 수요가 증가하고 있는 쌈채소중에서 적근대 등 17종을 공시하였다. 파종은 128공 플러그트레이에 30일간 육묘하였으며 비가림하우스에 정식하여 생육, 특성, 수량 등 제반 수량형질과 쌈으로서의 재배 및 이용 가능성을 조사하였다. 정식시 묘소질은 공시작목 17종 모두 묘상 및 본포 생육은 고랭지 환경조건에서 순조로운 양상을 보였다. 이들 중에서 부추, 삼엽채 및 로메인상추 등의 첫수확은 8월 상중순이었으나 나머지 작목은 7월 10일이었다. 삼엽채 등을 비롯한 11종은 7월 중순-8월 하순에 추대하여 대부분 개화에 도달하였다. 로메인상추, 화채 등 일시수확하는 작목을 제외한 전 작목 모두 월별 수확이 진행됨에 따라 상품엽의 크기가 점차 감소하였으며 9월 수확시에 그 감소 정도가 다소 컸다. 7-9월의 상품수량은 적근대, 적겨자, 겨자채, 청경채, 다채, 로메인상추, 적엽치커리, 적치커리, 녹엽치커리 등 9작목이 비교적 높은 수준이었다.

• Nutritional Sciences
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• 제6권4호
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• pp.216-222
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• 2003

This study investigated the effects of feeding mulberry leaf extracts on lipid composition in rats fed high cholesterol diets. An initial 30-person sensory evaluation of preparations containing various concentrations of mulberry leaf extract showed that a preparation containing 9% mulberry leaf extracts was the most highly preferred. In addition, subsidiary materials of pine needle extracts and mugwort extracts were added to weaken the unpleasant smell of mulberry leaf extract A preparation containing 9% mulberry leaf extract with 3% mugwort extract and 7% pine needle extract was given highest preference scores by the 30-person panel. When comparing the functional ingredients contents of the various preparations of mulberry leaf extracts, such as GABA, DNJ and flavonoids, no significant differences were found as a result of adding subsidiary materials (pine needle and mugwort extracts). Sprague-Dawley male rats weighing l00$\pm$10g were randomly assigned to one normal diet group, and to four high cholesterol diet groups containing 1% cholesterol, to elucidate the functionality of the mulberry leaf extract The four high cholesterol diet groups were classified into: a mulberry leaf extract diet group free of subsidiary materials (EB group); a mulberry extract diet group with pine needle extracts (EP group); a mulberry leaf extract diet group with mugwort extracts (EM group); and a control group (HC group). The mulberry leaf extracts were provided as drinking water; the diet and water were fed ad libitum. Hepatic cholesterol and triglyceride levels were higher, by 279% to 475%, in the high cholesterol groups compared to the normal diet groups, but were significantly lower in the three groups supplied with mulberry leaf extracts, compared with the high cholesterol control. There were no changes in functionality of the mulberry leaf extract preparations due to the addition of subsidiary materials. In conclusion, preparations of mulberry leaf extracts were shown to improve lipid metabolism in rats fed a high cholesterol diet, by reducing hepatic and plasma triglyceride and cholesterol levels. Also human palatability of the mulberry leaf preparation was improved by adding subsidiary materials such as pine needle and mugwort extracts.

• Journal of Ecology and Environment
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• 제33권1호
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• pp.59-65
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• 2010

Because seagrass production significantly contributes to the biodiversity and production of coastal and estuarine ecosystems, accurate estimation of seagrass productivity is a critical step toward understanding the ecological roles of seagrass in these ecosystems. To develop an accurate and effective method of measuring seagrass productivity, we estimated leaf productivity of eelgrass (Zostera marina) on the southern coast of Korea using three methods, the conventional leaf marking method, the elongation-mass method (Short '87 method), and the plastochrone method. In each season, shoots were pierced through the bundle sheath using a hypodermic needle and were collected after 2-4 weeks had elapsed to estimate their productivity. The leaf elongation and the leaf plastochrone intervals varied significantly among seasons. On an annual basis, the conventional leaf marking method showed the lowest leaf productivity estimates compared to the elongation-mass method and the plastochrone method, suggesting that the conventional leaf marking method underestimated leaf productivity as it ignored leaf maturation processes and new leaf growth within the sheath. Since the elongation-mass method considered leaf maturation processes, this method produced higher leaf productivity estimates than the conventional leaf marking method. On an annual basis, the plastochrone method produced the highest leaf productivity estimates. Below-ground productivity, which can be easily estimated using the plastochrone method, ranged between 3.29 and 5.73 (mg dry weight $shoot^{-1}\;day^{-1}$) and accounted for about 17.8% to 30.3% of total productivity. Because of the high contributions of below-ground productivity to total seagrass production, we suggest that the plastochrone method is an effective and simple technique for assessing both above- and below-ground productivities.

• 한국의학물리학회지:의학물리
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• 제15권1호
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• pp.17-22
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• 2004

Multileaf collimator (MLC) is now rapidly replacing the lead ahoy block to shape the radiation treatment field. In addition to its defect of rectangular field shaping and increased penumbra width, it has another possible problem, and that is of radiation transmission between leaves, which needs to be maintained at as low a level as is permissible. The authors measured and analyzed the inter-leaf and cross-leaf transmissions of MLC by Varian Associates Inc, before its clinical application. The inter-leaf and cross-leaf transmissions were calculated by comparing the measured point doses in the polystyrene phantom in the open field and in a total closure of MLC. The beam profile of the inter-leaf and cross-leaf transmissions were depicted by using a water phantom. A photon beam of 6 MV was used in the measurement. The inter-leaf transmission was 1.63∼1.67%, indicating that the shielding effect of MLC is excellent. However, the cross-leaf transmission in the central area was 18.4∼18.7% and this is well over the clinically acceptable limitation of 5%. The beam profile of cross-leaf transmission displayed 80∼90% transmission near the field edge, so that the cross-leaf transmission was 14∼17% in this area. The multileaf collimator has an excellent shi디ding effect and the inter-leaf transmission is negligible so that it can be used in clinic as a good replacement of the conventional lead alloy block. However, care must be taken to avoid the cross-leaf transmission in the radiation field.

• 한국식품조리과학회지
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• 제21권4호
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• pp.433-439
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• 2005

Soybean is an important plant as it is the source of protein and oil as well as various phytochemicals that are related with biological activity. Over the past decades, scientists have conducted considerable research on the physiological properties of soybeans, especially isoflavones, which are the characteristic components in soybeans. However, there is no research on the properties or the bio-functionality of soybean leaf. Jangachi and kimchi are two of the traditional special dishes of Gyungsang Province in Korea which we made from soybean leaves. Depending on the recipe, green or yellow soybean leaves are used for the preparation of these two side dishes. We compared the antioxidative activity and measured the contents of isoflavones, total phenol, chlorophylls, carotenoids, and vitamin C in the ingredients (green and yellow soybean leaf) and the final side dishes (jangachi and kimchi). We Int report that isoflavones were contained in soybean leaf and that jangachi had the highest isoflavone contents among the samples. Yellow soybean leaf contained higher isoflavones than green soybean lear and kimchi. From the TEAC assay results, the sequence or antioxidative activities was yellow soybean leaf > soybean leaf jangachi > green soybean leaf > soybean leaf kimchi. The sequence was the same with total phenol contents, indicating that antioxidative activity is highly related with total phenol level. Chlorophylls, carotenoids and vitamin C existed abundantly in green soybean leaf. In conclusion, soybean leaf could be a good material for health due to the presence of isoflavones and the other useful antioxidants mentioned above.

• 한국식품영양과학회지
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• 제23권4호
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• pp.618-624
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• 1994

The addition of mustard leaf to kimchi making for extanding the optimum edible period was studied. The quality and sensory characteristics of mustard leaf added kimchi were evaluated . The activity, lactic and acetic acid contents of mustard leaf added kimchi showed lower than that of control kimchi but reducing sugar and vitamin C contents was higher. The duration of optimum edible periods of mustard leaf added kimchi lasted one more weak. While the optimum pH of kimchi for eating lasted, the sensory pannel score for sour taste of mustard leaf added kimchi was lower than that of control but the scoreas for savory taste, carbonated taste and hardness were higher . Especially , the sour taste score between two groups were significantly different (p<0.05). Overall quality score for the mustard leaf added kimchi was higher. There was no differences in texture determined by Penetrometer between mustard leaf added kimchi and control kimchi until the fermentation reached the optimal condition for eating . After that period , the degree of degradation of texture was much delayed in mustard leaf added kimchi.

• 한국의학물리학회지:의학물리
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• 제5권2호
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• pp.45-48
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• 1994

방사선 치료분야에서 Conformal Therapy에 이용되는 Multileaf Collimator(MLC) leaf 폭 분포에 관한 연구를 하였다. 이미 방사선 치료를 받은 303명 환자의 1169 치료 조사면 차폐 블럭 사용빈도 유형을 조사하여 block 사용빈도가 잦은 곳은 leaf 폭을 좁게 배치하고, 사용빈도가 성긴 곳은 leaf 폭을 두껍게 배치하였다. 전체 leaf 폭 평균은 0.8 cm이되, 실제 차폐 블럭 사용빈도가 높은 부위(치료중심에서 3-6 cm)에서는 MLC leaf 폭이 0.5-0.6 cm의 치료 효과를 볼 수 있도록 불균일 leaf 폭 분포를 갖는 MLC를 고안하였다.

• 식물분류학회지
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• 제37권4호
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• pp.351-361
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• 2007

In angiosperms, leaves typically develop as three-dimensional structure with dorsoventral, longitudinal, and lateral axes. We have shown that the control of two axes of leaves, longitudinal and lateral axis, can be genetically separable, and four classes of genes are responsible for the polar cell expansion and polar cell proliferation in Arabidopsis. In monocots, unifacial leaf, in which leaf surface consists only of abaxial identity, has been evolved in a number of divergent species. The unifacial leaves provide very unique opportunities for the developmental studies of the leaf axes formation in monocots, because their leaf polarities are highly disorganized. In addition, the mechanism of the parallel evolution of such drastic changes in leaf polarities is of interest from an evolutionary viewpoint. In this article, we describe our recent approaches to reveal the mechanism of unifacial leaf development and evolution, including recent advances in the leaf polarity specification in angiosperms.

• 한국식생활문화학회지
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• 제28권6호
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• pp.651-656
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• 2013

In this study, to explore the use of lotus leaf powder, quality characteristics of sponge cake manufactured with different levels of lotus leaf power were investigated. We discovered that the pH, gravity, and cooling temperature of sponge cake increased as the content of lotus leaf power additive increased compared with those of the control group. Likewise, L and b levels of sponge cake increased with increasing level of lotus leaf power; 20% lotus leaf powder appeared to show the highest L and B levels, but levels were lower than those of the control group. Sponge cake levels of hardness, springiness, and cohesiveness increased as the amount of lotus leaf powder additive increased. In sensory evaluation, overall acceptability of 5% lotus leaf powder was the highest. Thus, it is possible to develop sponge cake with improved health-oriented aspects by addition of 5% lotus leaf powder.

• 한국식생활문화학회지
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• 제34권1호
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• pp.61-67
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• 2019

This study examined the quality characteristics of dumpling shells prepared with 0, 2, 4, 6, and 8% mulberry leaf powder. According to the amylograph data, the composite of mulberry leaf powder-wheat flour samples reduced the gelatinization temperatures, viscosities at $95^{\circ}C$, and maximum viscosity with increasing mulberry leaf powder content. The lightness (L) and redness (a) values decreased with increasing mulberry leaf powder content, whereas the yellowness (b) value increased. In addition, the weight, volume, and turbidity increased after cooking. In terms of the textural characteristics, addition of mulberry leaf powder increased the hardness, springiness, cohesiveness, chewiness, and adhesiveness. The DPPH free radical scavenging activity of the dumpling shells increased significantly (p<0.05) with increasing levels of mulberry leaf powder. The taste, chewiness and texture of the dumpling shells prepared with added 4% mulberry leaf powder were preferred. The sensory evaluation showed that the overall preference of the dumpling shell with the addition of 4% mulberry leaf powder was more effective than the control.