• 한국작물학회지
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• 제43권3호
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• pp.135-140
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• 1998

Diallel analysis was conducted with FI's derived from crossing in all combinations without reciprocals among six rice varieties; three tropical japonica and three temperate japonica varieties, with different traits associated with panicle and flag leaf. Epistasis was observed in the number of primary branches (PB) per panicle and of spikelets per panicle, while flag leaf length, flag leaf color, PB length and neck node thickness were explained with the additive-dominance model. The estimated genetic mode of flag leaf length and PB length was a positive complete dominance model with high heritability, and that of flag leaf color and neck node thickness was an incomplete dominance model. In particular, tropical japonica varieties with low-tillering and heavy-panicle appear to have higher number of dominant genes for flag leaf length and PB length than temperate japonica varieties.

• 아시안잔디학회지
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• 제9권1호
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• pp.43-51
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• 1995

This study was conducted from September 1, 1994 to December 12, 1994 to investigate the leaf color characteristics, flowering period and fruit period of Wild plants in Suwon and Taejon area. The results were as follows; 1. By using the chlorophyll meter, the chlorophyll content of Liriope platyphylla, Trifolium repens, Dystaenia takeshimana was 30.0, 22, 2 and 19.0, respectively on December 9, 1994. 2. By leaf color based on KBS standard color number, Liriope piatyphylla, Trifolium repens, Dvstoenia takeshirnana were green till December 9, 1994. 3. The flowers of Aster sea ber, Atractylodes japonica, Allium thunbergii, Liriope platyphylla, Scilla scilloides, Digitaria sanguinalis, Sanguisorba officinalis were persisting till September, and the flowers of Crysanthemum boreale were persisted till November and Allium thunbergii, till October.

• 한국작물학회지
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• 제29권1호
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• pp.11-14
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• 1984

향도계통 P-33-C-19(인도 육성 향도품종 Rusa-33의 자매계통)을 비향도품종 Zhu-Lian-Ai 및 Kataktara DA2와 교배한 F$_2$ 세대에서 분얼기에 엽신분석에 의해 방향성의 유전분리를 조사하고, 조합에 따라 방향성의 분리와 기부엽초색, 영색 및 백엽고병 균주 JN 7919에 대한 백엽고병 저항성 분리와의 관계를 검토한 결과는 다음과 같다. 1. P-33-C-19 계통의 방향성은 Zhu-Lian-Ai와 KataktaraDA2의 비방향성에 대해 단순열성으로 분리되었다. 2. P-33-C-19 계통은 기부엽초색에 대해 AAcc유전자형을 가진 것으로 나타났다. 3. 백엽고병 균주 JN7919에 대한 KataktaraDA2의 저항성은 P-33-C-19의 .감수성에 대해 단순열성으로 표현되었다. 4. 공시조합에서의 방향성은 제1번 연관군의 C유전자, 제6번 연관군의 gh 유전자 및 백엽고병 저항성과는 독립적으로 분리되었다.

• 한국식품조리과학회지
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• 제20권5호
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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.

• 한국생활과학회지
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• 제15권4호
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• pp.659-667
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• 2006

The purpose of this study is to identify the combinated factors of leaf mustard kimchi which confer the highest utility on tourists, and to establish the relative factors of importance in terms of tourists' contribution to total utility to their tour purpose. Conjoint model, $X^2$ analysis, Max. Utility model, BTL model, Logit model, K-means cluster analysis, and one-way ANOVA analysis are used for this study. The findings from this study are as follows: First, the Pearson's R and Kendall's tau($\tau$) statistics shows that the model fits the data well to the tourists' visit purpose. Second, when they choose a sightseeing place, tourists' taste for food renowned in the local area is a very important factor. Third, the leaf mustard kimchi some tourists most prefer has light red color and mild taste, and they buy it in a shaped packing, at a cheap price and directly at the kimchi factory. The leaf mustard kimchi the other tourists most prefer has light red color and highly pungent taste, and they buy it in a shaped packing, at a cheap price and directly at the kimchi factory. Fourth, by the results of BTL model and Logit Model analysis, some tourists most prefer an experimental model of leaf mustard kimchi which has light red color and mild taste. They want to buy it in a shaped packing, at a cheap price and directly at the kimchi factory. The other tourists most prefer an experimental model of leaf mustard kimchi which has light red color and highly pungent taste. They want to buy it in a shaped packing, at a cheap price and directly in the kimchi factory. Finally, the writer hopes this study will provide the kimchi marketers with some insights into the types of popular leaf mustard kimchi designs that could be successfully developed.

• 한국염색가공학회지
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• 제5권2호
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• pp.91-98
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• 1993

The silk fabrics were treated with color solution extracted from leaf of Camellia. The depression effect of destruction and yellowing of silk treated with color solution, shift of UV-VIS spectra of color solution, color difference of silk fabrics by dyeing with acid dyes and drycleaning fastness of silk treated with color solution were studied. UV-VIS spectra appeared to hypsochromic shift by irradiation. The decrease of tensile strength and the elongation of the silk treated with color solution showed depressed but those of untreated silk increased by irradiation. The yellowness index of silk treated with color solution showed a little change by irradiation. The color difference after dyeing with several acid dyes on treated and untreated silk showed not remarkable changes. Dsrycleaning fastness of silk treated by color solution was excellent.

• Mycobiology
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• 제31권1호
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• pp.57-59
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• 2003

A leaf spot of cotton rose(Hibiscus mutabilis) occurred severely in the flower beds of cotton rose around Uiryeong-gun, Gyeongnam Province in Korea. The causal fungus was identified as Corynespora cassiicola on the basis of cultural and morphological characteristics of the fungus. The fungus grew well on potato dextrose agar and the colony color was gray to brown. Conidia were solitary or catenate, obclavate to cylindrical in shape, and pale olivaceous brown or brown in color. They had 420 pseudosepta, and measured $35.2{\sim}173.6{\times}8.8{\sim}19.9{\mu}m$. Conidia germinated as a bipolar type. Conidiophores were pale to mid brown in color, and measured $74.2{\sim}275.6{\times}3.8{\sim}10.8{\mu}m$. Optimal temperature for mycelial growth was $30^{\circ}C$. The fungal isolate grown on PDA showed strong pathogenicity to cotton rose plant. This is the first report on the corynespora leaf spot of cotton rose(Hibiscus mutabilis) caused by Corynespora cassiicola in Korea.

• Asian Journal of Business Environment
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• 제14권1호
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• pp.15-22
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• 2024

Purpose: The development of natural batik dyes based on a combination of coconut fiber waste and avocado leaves using the extraction method is important to support the green economy and reduce chemical waste in Indonesia. Research design, data and methodology: The research explores the use of coconut fiber and avocado leaf waste extraction as a natural batik dye and conducts market testing to assess consumer satisfaction. Results: Indonesian batik exports are growing, but synthetic dye practices are causing a decline in demand. To address this, natural dyes are being explored, including coconut fiber waste and avocado leaf waste. Conclusion: Test results from washing at 40 degrees Celsius in terms of color changes and color staining, from sweat in terms of changes in acid color and changes in base color, to sunlight in terms of color fastness value, to heat to iron in terms of color change and color staining shows a value of 3-4 (quite good) and 4-5 (good), meaning that coconut fiber and avocado leaves waste can be used as natural batik dye.

• 한국의류산업학회지
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• 제13권5호
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• pp.778-789
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• 2011

The natural dyeing of silk fabrics with guava leaf extract was investigated. Mixed components of flavonoid and tannin seem to be the components of guava leaf extract. The temperature and time for dyeing of silk fabrics with guava leaf extract were $40^{\circ}C$ and $90^{\circ}C$ for eighty minutes, respectively. The dyeing equilibrium was shown at the fourth time of repeated dyeing. The highest K/S value was recorded at pH 3. Fe-mordanted fabrics showed the highest K/S value. High K/S values were shown in the post-mordanting of dyed fabrics at $40^{\circ}C$ and the pre-mordanting of dyed fabrics at $90^{\circ}C$. After repeated dyeing and mordanting, various color change occurred with mordant treatment. Surface colors were changed to YR color in alkaline water extract and to Y color in acidic water and ethanol extract, respectively. The washing fastness was level 3-4 for Sn-mordanted fabrics and level 4 for Fe-mordanted fabrics, and the dry cleaning fastness also showed very excellent result with level 4-5. The rubbing fastness was satisfactory with level 3-4. The light fastness was above level 4 only when Fe-mordanting was conducted, and the rest of dyed fabrics was not fast enough. In the antibacterial activity, the powder of guva leaf extract showed 99.9% of high antibacterial activity and Staphylococcus aureus showed 99.6% in dyed fabric. All dyed fabrics showed higher deodorization and UV protection rate than control fabric.

• 동아시아식생활학회지
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• 제18권4호
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• pp.531-538
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• 2008

We researched the physical, chemical, functional, textural, and manufacturing characteristics of yellow layer cake which prepared by adding different amounts of persimmon leaf powder (0, 4, 8, 12, 16%). The color of the crumbs inside the cake appeared dark, demonstrating that the L value decreased as the amount of persimmon leaf powder increased. The value of a, which corresponds to the level of redness, increased and the cake appeared dark red as the amount of persimmon leaf powder added increased; whereas, the yellowness of the cake tended to decrease as the value of b, which corresponds to the level of yellowness, gradually. As the amount of persimmon leaf powder added increased, the specific loaf volume of the cake increased, but the amount of baking loss tended to be similar at all. The textural characteristics of hardness and gumminess tended to increase, but cohesion and elasticity were not influenced by the addition of persimmon leaf powder. In the sensory test, color was rated low, but flavor, taste, and texture showed the highest score in 8% as the amount of persimmon leaf powder added increased. The general preference was highest when the persimmon leaf powder was added in the amount of 8%, and it decreased as the amount of persimmon leaf powder added increased.