• Journal of the Korean Society of Tobacco Science
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• v.12 no.2
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• pp.91-101
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• 1990

A field experiment was conducted to find out the effects of field productivity, variety and nitrogen rate on the yield, quality, chemical constituents and physical properties of burley cured leaf in three field with different productivity(Degree of field productivity: A ; high, B ; medium, C : low) during successive two years(1988~89). The yield and quality were remarkably lowered when nitrogen fertilizer being applied much in low productive field. As compared with Burley 21, KB101 showed high yield, particularly the yield of KB101 in low productive field was relatively high. The effect of nitrogen rate on the yield was somewhat different according to field productivity and production year. When the nitrogen fertilizer being applied above 22.5kg/10a, the added nitrogen had no effect on the yield. Total nitrogen content of cured leaf grown in low productive field was high while total alkaloid was low, therefore total alkaloid/total nitrogen ratio was remarkably low. The lightness, red and yellow color of cured leaf grown in low productive field was remarkably low. As compared with Burley 21, the contents of total alkaloid and total nitrogen and shatter resistance index of cured leaf was somewhat low, while the filling power, lightness, red and yellow color were slightly high. Total nitrogen content of cured leaf was increased remarkably by nitrogen addition, but total alkaloid was not increased though the nitrogen fertilizer being applied above 22.5kg/10a. The filling power and shatter resistance index of cured leaf grown in high nitrogen plot, and the lightness and yellow color were low while the red color was relatively high. It comes into question that the visual quality being increased as well as increment of yield and nitrogenous compounds by nitrogen addition in high productive field. In low productive field, it is considerable that nitrogen addition for high yield should be prohibited because it causes the decrement of yield and quality, on the contrary.

• Journal of the Korean Society of Tobacco Science
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• v.13 no.1
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• pp.74-81
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• 1991

This study was conducted to find out physical and chemical characteristics of burley and flue-cured tobacco leaves followed by location, growing season and leaf position during the period 1985 to 1989. The locations of flue-cured tobacco were 7(65farms) and burley tobacco were 4(40 farms). 1. Flue-cured tobacco leaves The locations of Ch'unch'on and Suwon were higher nicotine and ether extract content, Taegu and Chinju were higher total nitrogen content but Chiniju was lower red color of cured leaves than that of other location. Nicotine content increased but total sugar content decreased during the period 1985 to 1989. Nicotine and total nitrogen content increased but crude ash decreased from lower leaf position to higher leaf position. Total sugar and ether extract content were variable followed by leaf position. 2. Burley tobacco leaves. The location of Ch'onju was higher ether extract content than that of others location, but there was no significant difference the others chemical component among location. Nicotine content and red color of cured leaves increased during the period 1985 to 1989. Nicotine, total nitrogen and ether extract content increased but decreased crude ash content and brightness of cured leaf from lower leaf position to higher leaf position.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2003.10b
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• pp.34-35
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• 2003

Before making of tea, the number of leaf, plant height and node length in young shoot were 5.2, 14.9cm and 1,9cm respectively. These contents caused problems in leaf rolling and uniformity. No significant difference in quality and comoposition of roasted and steamed were observed, external shape and internal quality, however, were good from 1st to 3rd leaf. Chemical nutrition consists of leaf position, Total nitrogen content of terminal leaf was 4.88%, total free amino acid 21.12%, and caffein 3%. Vitamin C content was increased with increasing of leaf age. Making of roasted tea was required long time because camellia leaf was very hard and smoothly. Products had lower water color, perfume and taste. Internal quality of steamed tea was good in water color and taste. The contents of total nitrogen, total free amino acid, catechin, caffeine and vitamin C were 4.24%, 1.01, 17.7%, 2.6% and 75.7mg/ml.(중략)

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.398-404
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• 2008

The purpose of this study was to investigate the quality characteristics of cookies prepared with lotus leaf powder(0,1,3,5,7%) substituted for flour. The pH of the cookie dough decreased significantly at all levels of lotus leaf powder. The highest dough value was 1.25, which occurred in the 1% lotus leaf powder group; however there were no significant differences among the test groups. Upon comparing the spread factor values of samples the results showed there was an inverse relationship with the lotus leaf powder concentration as compared to the control(13.53). In addition, Hunter's color L, a and b values significantly decreased with increasing lotus leaf powder content (p < .001). According to textural measurements, the substitution of $1{\sim}7%$ for flour resulted in increased hardness, cohesiveness, springiness, and brittleness when samples were compared to the control. Finally, based on sensory evaluations results, the color of the cookies increased dose dependently with the lotus leaf powder concentration. And the cookies containing $1{\sim}3%$ had the highest scores.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.2
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• pp.134-138
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• 2001

This experiment evaluates wintering ability to maintain green color of lawn grasses during winter and investigates the effects of top dressing of fertilizer on improving green color during regrowth. Kentucky blue-grass could maintain green color and leaf chlorophyll content better than tall fescue and creeping bentgrass in winter. All three grasses in this experiment have shown the excellent wintering ability. In enhancing the recovery of green color at the early stage of regrowth, the mulching effect with rice straw was highly significant for creeping bentgrass. Green color recovery in grasses during its regrowth was better at the top dressing plots than at the plots without top dressing, but when fertilizer application levels were increased, green color in lawn grass did not significantly change. Although green color in tall fescue, Kentucky bluegrass, and Korean lawngrass could be maintained during summer, the green color of creeping bentgrass is reduced significantly with high temperature. Top dressing after winter and mowing improved leaf chlorophyll content and green color in tail fescue and Kentucky bluegrass significantly. However, Korean lawngrass did not respond significantly with increased levels of fertilizer.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.977-986
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• 2007

This study was conducted to evaluate the mechanical (texture and color) and sensory characteristics of mulberry leaf sulgi (MLS) and lotus leaf sulgi (LLS) that contained different ratios of ingredients. MLS and LLS with final concentrations of 0%, 1%, 3% and 5% of powdered mulberry and lotus leaf respectively, were prepared. The texture characteristics (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness), color values (lightness, redness, yellowness), and sensory characteristics (color, flavor, moistness, taste, brittleness, chewiness and after-taste) of the different sulgis were then measured and compared. With the exception of gumminess and chewiness, the texture characteristics of 0% MLS, 1% MLS and 3% MLS were not significantly different. The sensory characteristics of 0% MLS had the highest scores, whereas those of 5% MLS were the lowest for all factors except for brittleness. However, with the exception of chewiness, the scores obtained from 0% and 1 % MLS did not differ significantly. In addition, 1% MLS and 3% MLS were not significantly different from each other. Furthermore, the texture characteristics of 0% LLS and 1 % LLS were not different significantly, although the characteristics of 1% LLS were significantly different from those of 3% and 5% LLS when springiness, cohesiveness, and chewiness were considered. Additionally, the sensory characteristics of 0% LLS and 1% LLS were not significantly different, with the exception of brittleness, and the characteristics of 1% LLS and 3% LLS were not significantly different, with the exception of taste and after-taste.

• Plant Resources
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• v.8 no.3
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• pp.235-243
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• 2005

The purpose of this research is to establish basic database on Cornus kousa by way of investigation, analysis and comparison of characteristics of leaf and flower, then fostering good cultivar on each morphological characteristics - leaf length, leaf width, petiole length, left lateral vein, right lateral vein. Leaf length and leaf width in Mt. Jiri shows big tendency which is 83.5 mm, 52.4 mm each in comparison with the whole mean of 72.5 mm, 41.2 mm, whereas populations of Suwon and Mt. Halla has leaf length of 66.0 mm, 65.7 mm - 9.8%, 10.4% lower value in comparison with seven mean population; leaf width is 38.4 mm, 35.3 mm - 7.3%, 16.7% lower than whole mean and shows lowest tendency among seven selected populations. Long width of flower and short width of flower in Boeun shows big tendency which is 99.9mm, 96.5 mm each in comparison with the whole mean of 76.0 mm, 73.6 mm, whereas populations of Mt. Halla has 50.1 mm, 48.2 mm which shows lowest tendency. On petal length, petal width and length of flower petiole, Boeun populations have bigger and Mt. Halla shows little tendency. The measurement result of flower colors on each population by using Spectrum Color Mater shows followings: populations of Mt. Duckyoo and Mt. Halla shows lower lightness than any other populations, but wholly shows higher lightness which is refers brightness in seven selected populations. Thus it shows peculiarities of white flower color.

• Horticultural Science & Technology
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• v.16 no.3
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• pp.364-365
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• 1998

The present study was conducted to develop a more accurate and efficient measure than any other quantifying measures of the leaf variegation when influenced by changes in certain physical and environmental factors. Through this computer quantification for two Tradescantia cultivars, it was ascertained that total leaf area decreased and extent of the leaf variegation increased as light intensity increased. According to this result to determine the brightness of the leaf, using the same aforementioned measurement, the leaf color was brightest in the sun and it become darker as light intensity decreased. High correlation was found between total leaf and leaf variegation area measured by leaf area meter and the pixel of computer graphic file through scanning. Thus, the leaf area and leaf variegation area measurement using computer graphic will be used very efficiently.

• Fashion & Textile Research Journal
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• v.4 no.4
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• pp.394-398
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• 2002

The purse of this study was to invesigate the dyeing fastness on extract of bufferbur leaf princeps. The experimental items were divided into the mordant treatment, component of fabric and kind of mordants. The experimental study was done by laundering, abrasion (dry/wet), perspiration (acid/alkali), light, iron fastness test and color difference by C.C.M system. The summerized finding resulted from experiments and investigation are suggested as follows : In the C.C.M test on mordanting method and kind of fabric, color difference of silk was three times higher than cotton. The silk fabric was the highest in simultaneous mordant treatment but cotton fabric was the highest in none mordant. In color difference analysis on 6 mordants, that of silk and cotton was significantly improved when mordants was treatmented. Especially color difference of Fe and Cu mordanting treatment was higher than Cr, Sn, Al and none. In dyeing fastness on mordants laundering, perspiration, abrasion and iron fastness showed 4-5 grade but light-fastness showed 1-3 grade.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.911-917
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• 2011

This study was to investigate the characteristics of the Yakju fermented with differently-processed lotus leaves such as blanching, steaming, roasting, and drying, and fresh one for control. The total acid content was high (0.82~1.22%) in the lotus leaf Yakju, and lactic acid was the main compound among organic acids. Volatile acid content was high (200~500 mg/L) compared to the results of organic acid composition, and the main volatile acid in lotus leaf Yakju was acetic acid. Though the polyphenol content (616.5~693.1 mg/L) was similar among the Yakju, the Hunter's color value of those were quite different and also had a big impact on the sensory evaluation of color. Therefore, it seems that the enzyme activity of polyphenol oxidase in differently-processed lotus leaves may have an influence on the color of lotus leaf Yakju. In a sensory evaluation of color and aroma, lotus leaf Yakju fermentaed with fresh leaves and roasted ones were preferred to the others, and steamed leaves and roasted ones were the best in taste and overall acceptability.