• 한국식품조리과학회지
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• 제30권6호
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• pp.679-686
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• 2014

This study was carried out to evaluate the quality characteristics of cookies added with various concentrations (0, 1, 3 and 5%) of ginseng leaf powder. The pH of the cookies significantly decreased with increased ginseng leaf powder concentrations (p<0.05), but the density of cookies showed no significant differences. Spread factor, loss rate, and leaving rate of cookies decreased according to the amount of added ginseng leaf powder. The lightness and yellowness of cookies decreased as the concentration of the ginseng leaf powder increased whereas no significant difference in the redness was found with increased ginseng leaf concentration. In the texture analysis, the hardness of the cookies increased according to the concentration of ginseng leaf. DPPH free radical scavenging activity of the cookies significantly increased with increased ginseng leaf concentration (p<0.05). In the sensory evaluation, sensory scores for color, taste and overall acceptability were highest in the 3% ginseng leaf cookies. Thus, our results suggested that the optimum amount of ginseng leaf powder to add to cookies was 3%.

• 한국정밀공학회지
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• 제21권10호
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• pp.147-153
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• 2004

This paper presents an analytical modeling technique fer representing a hysteretic behavior of a multi-leaf spring used for a large truck. It divides a nonlinear hysteretic curve of the multi-leaf spring into four parts; loading part, unloading part and two transition parts. It provides conditions fur branching to a part of the curve corresponding to a current multi-leaf spring status. This paper also presents a computational modeling technique of the multi-leaf spring. It models the multi-leaf spring with three links and a shackle. It assumes those components as rigid bodies. The links are connected by rotational joints, and have rotational springs at the joints. The spring constants of the rotational springs are computed with a force from the analytical model of the hysteretic curve of the multi-leaf spring. Static and dynamic tests are performed to verify the reliability of the presented techniques. The tests are performed with various amplitudes and excitation frequencies. The hysteretic curves from the tests are compared with those from the simulations. Since th e presented techniques reproduce the hysteretic characteristic of the multi -leaf spring faithfully, they contribute on improving the reliability of the computational model of a large truck.

• The Plant Pathology Journal
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• 제17권3호
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• pp.128-140
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• 2001

Infection of pepper leaves by Colletotrichum cocodes at the two- and eight-leaf stages caused susceptible and resistant lesions 96 h after inoculation, respectively. At the two-leaf stage, progressive symptom development occurred on the infected leaves. In contrast, localized necrotic spots were characteristic symptoms at the eight-leaf stage. Infected leaves at the two-leaf stage exhibited cell death accompanied by the accumulation of autofluorescent compounds. At the eight-leaf stage, pepper leaves infected by the anthracnose fungus displayed localized autofluorescence from the symptoms. Infection of pepper leaves by C. cocodes at the two-leaf stage resulted in its rapidand massive colonization of all the leaf tissues including the vascular tissue, together with cytoplasmic collapse, distortion of chloroplasts, and disruption of host cell walls. However, penetration of C. cocodes was very limited in the older leaf tissues of pepper plants at the eight-leaf stage. Fungal hyphae grew only in the intramural spaces of the epidermal cell walls at this stage. Occlusion of amorphous material in xylem vessels, aggregation of fibrillar material in inter-cellular spaces, and deposition of protein bodies were found as resistance responses to C. cocodes.

• 동아시아식생활학회지
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• 제27권3호
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• pp.321-331
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• 2017

This study investigated the quality of noodles added with Moringa oleifera leaf powder. Noodles were prepared at ratios of 0% (control), 2%, 4%, 6%, and 8% (w/w) Moringa oleifera leaf powder based on flour weight. Land a value of uncooked noodles decreased while b value increased (p<0.001) with the addition of Moringa oleifera leaf powder. Further, L and a value of the cooked noodles decreased while b value increased (p<0.001). Weight, volume, and water absorption of cooked noodles increased with increasing addition of Moringa oleifera leaf powder (p<0.001). pH value of soups decreased while turbidity of soups increased (p<0.001) as amount Moringa oleifera leaf powder increased. Hardness (p<0.001), cohesiveness (p<0.001), chewiness (p<0.001), and adhesiveness (p<0.05) increased significantly while springiness decreased (p<0.01) with increasing addition of Moringa oliefera leaf powder. Total polyphenol content, total flavonoid content, and DPPH free radical scavenging activity increased with increasing addition of Moringa oleifera leaf powder (p<0.001). Noodle prepared with 4% Moringa oleifera leaf powder was the most preferred in terms of overall preference.

• 한국약용작물학회지
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• 제17권5호
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• pp.328-334
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• 2009

Experimental purpose was to evaluate growth characteristic and abscisic acid (ABA) responses against salt/drought stresses. In the shoot biomass, creeping thyme was tolerated in mild NaCl stress, ranging 0 to 100 mM, while it was severely reduced in higher salinity. Under constant drought stress, the shoot biomass of creeping thyme showed a worse value compared to that of 100 mM NaCl treatment. Chlorophyll degradation was more severe in immature leaf than mature leaf under salt and drought stresses. In salt stress, immature leaf produced much amounts of ABA compared to mature leaf and also immature leaf showed faster increase of ABA than that of mature leaf. In drought stress, immature leaf responded to stress within 24 hours by the increase of ABA, while mature leaf responded to at 72 hours. Our results recommended that the optimal salinity level of creeping thyme was 50~100 mM NaCl.

• 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.

• 방사선산업학회지
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• 제8권2호
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• pp.111-121
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• 2014

This study was aimed to select useful mutants of rapeseed (Brassica napus L.) and leaf mustard (Brassica juncea L.), the seeds of three lines S-14, S-27, and S-28 were treated with gamma-ray and EMS. The optimum ranges of gamma-ray dose and EMS concentration to enlarge the characteristic morphological variations were also separately investigated. The survival rates of S-28 only linearly decreased with increasing the gamma-ray dose. The overall growth parameters decreased of gamma-ray dose in all three lines of S-14, S-27, and S-28. The reduction dosage 50 of gamma-ray was identified as 1,200 Gy for S-14 leaf mustard, while those of S-27 and S-28 rapeseed lines were appeared as same 1,000 Gy. The emergence rates of S-14 and S-27 showed no significant differences by EMS treatment, while the growth of all three lines were significantly decreased. The reduction concentration 50 in S-14 could not be determined, demonstrating that this leaf mustard line is presumably insensitive to mutagenic EMS, while those in S-27 and S-28 were identified as 3.0 and 2.5%, respectively, showing that these rapeseed lines possess higher sensitivity to EMS than S-14. Various morphological characteristics of $M_1$ generation obtained from mutagen treatment were elaborately investigated for further maintenance of $M_2$ generation. In $M_2$ generation variants showing short stem, yellow color in seed coat, chlorophyll deficiencies in leaf or pod, abnormal flower color were selected as potentially useful mutants for breeding.

• The Plant Pathology Journal
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• 제15권4호
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• pp.242-246
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• 1999

Gloeocercospora sorghi caused the zonate leaf spot on sorghum (Sorghum bicolor Moench) in fields in Korea. The zonate spots were conspicuous on sorghum leaves as circular, reddish purple bands alternating with tan or straw-colored areas, which formed a coarsely zonate pattern. The lesions often occurred in semicircular patterns along the margin of leaves. The fungus produced sporodochia on the surface of infected leaves in a moist chamber. The conidia, born in a pinkish to salmon-colored slimy matrix, were hyaline, elongate to filiform, straight or slightly curved, 3- to 17-septate, and of variable lenght (28-197 x 1.6-$3.4\mu\textrm{m}$). G. sorghi isolated from diseased leaves of sorghum caused characteristic reddish-brown water-soaked leaf spots when inoculated to seedlings.

• 한국조리학회지
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• 제14권2호
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• pp.273-285
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• 2008

The purpose of this study was to find appropriate processing condition of astringent persimmon and persimmon leaf granular tea. Under the condition of 4 hour extraction and $50^{\circ}brix$, extraction yield and concentrating of astringent persimmon were the greatest. Under the condition of 2 hour extraction and $7^{\circ}brix$, extraction yield and concentrating of persimmon leaf were the greatest. The optimum condition of granular tea with astringent persimmon and persimmon leaf added was the best in astringent persimmon concentrate of 16% and persimmon leaf concentrate of 4%. It had the best taste after the condition in a brix value of 16.15% and a pH of 5.57. The L-value of chromaticity was -79.13, a-value 2.27, and b-value 2.41. In the sensory properties correlation analysis of astringent persimmon and persimmon leaf granular tea, sweet taste, color acceptability, odor acceptability and taste accept-ability were positively significant correlation with most sensory properties. However, astringent taste was no significant correlation with sensory acceptability. Bitter taste and after taste were negatively significant correlation with most sensory properties.

• Journal of Ginseng Research
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• 제17권3호
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• pp.236-239
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• 1993

We studied the chloroplast rearrangement, short-term regulation depending on the light conditions in plants, and the characteristic of photosynthic rate as affected by in Panax ginseng C.A. Meyer. The chloroplast rearrangement of ginseng mesophyll cell was induced with the irradiation of blue light (400~500 nm) and through this process the rate of leaf transmittance increased 5~7.5%. The time to reach the maximum value of photosynthesis was shorter above 20 minutes with the blue light irradiation than that of the red light.