• Transactions of the Korean Society of Mechanical Engineers A
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• v.29 no.2 s.233
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• pp.270-276
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• 2005

This paper develops the flexible computational model of a heavy truck by interfacing the frame modeled as a flexible body to the heavy truck's computational model composed of rigid bodies. The frame is modeled by the finite element method. Three torsional modes and three bending modes of the frame are considered for the interface of the heavy truck's computational model. The actual vehicle test is conducted off road with a velocity of 20km/h. The vertical accelerations at the cab and front axle are measured in the test. For the verification of the developed computational model, the measured vertical acceleration profiles are compared with the simulation results of the heavy truck's flexible computational model. E grade irregular road profile of ISO is used as an excitation input in the simulation. The verified flexible computational model is used to compare the vibration characteristics of a front suspension system having a multi-leaf spring and that having a tapered leaf spring. The comparison results show that the front suspension having a tapered leaf spring has a higher vertical acceleration at the front axle but a lower vertical acceleration at the cab than the suspension system having a multi-leaf spring.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.5
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• pp.703-709
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• 2007

The purpose of this study was to investigate the quality characteristics of sponge cake with various amounts of mulberry leaf powder in place of flour. The specific gravity of kneading was maintained at the different amounts of added mulberry leaf powder, which increased at ratios of 5, 10, 15, and 20 percent. The crumb decreased greatly when flour rather than mulberry leaf powder was used. As the amount of mulberry powder increased, red and yellow color decreased in both the crumb and crust. The volume and symmetry indices of the sponge cake slightly decreased when the amount of mulberry powder increased. However, uniformity was not significantly different between the samples. The specific volume of the cake decreased when the amount of the mulberry leaf powder increased. In addition, mulberry leaf powder increased the degrees of hardness and gumminess of cake, but did not show any differences for the cohesiveness and springiness of the cake texture. In the consumer acceptability test, the most favorable taste and odor were attained at the 10 percent level of mulberry leaf powder.

• 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.

• The Korean Journal of Ecology
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• v.21 no.1
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• pp.89-96
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• 1998

The diurnal changes of the stomatal conductance, transpiration and leaf water potential were measured in order to assess the water relations characteristics of Pueraria thunbergiana in August of 1995 and 1996. The results showed two different responses depending on the duration of rainless days. The microclimatic conditions were highly stressful on 2 August. Daily maximum temperature reached to $39.0{\circ}C$ and vapor pressure deficit was 3.55 KPa. During this time the leaf water potential decreased to -1.02 MPa and a marked reduction of stomatal conductance was shown. However, on 15 August the stomatal conductance increased with increment of photon flux density, and transpiration was highly maintained during the day time. Minimum leaf water potential was only -0.47 MPa in spite of high transpiration rate. Furthermore, on 15 August reduced leaf water potential during the day time was recovered rapidly with decrease of photon flux density, whereas recovery of leaf water potential on 2 August was delayed. However, reduced leaf water potential on 2 August was recovered untile the next dawn. Osmotic potential at turgor loss point of Pueraria thunbergiana on 2, 3 and 15 August was -1.79, -1.70 and -1.60 MPa, respectively. The vapor pressure deficit is more contributive to the regulation of stomatal conductance than leaf water potential.

• Korean Journal of Plant Resources
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• v.20 no.1
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• pp.7-11
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• 2007

This study was conducted by estimate of leaf characteristics and growth performance among selected 20 families progenies of Hovenia dulcis var. koreana Nakai. Mean seedling height and root-collar diameter in whole progenies showed 61.6cm, 6.98mm, respectively. Mean seedling height of KW 2-5 family was 79.3cm and it was higher than that of other families. JN 2-2 family had highest value, 9.16mm, in mean of root-collar diameter. Growth performances of KW 2-5 and JN 2-2 families showed 57% (in seedling height), 53% (in root-collar diameter) superior to those of lowest marked families. The selection level based on growth performances, which are seedling height over 75.0cm and root-collar diameter over 8.0mm, were applied on whole families, and two families selected (KW 2-5, JN 2-2). The selection effects from selected families was evaluated as 125% compared to the mean of whole families. The coefficient of variation (C.V) appeared wide range, $9.4{\sim}42.4%$, in estimated leaf characteristics. Particularly, C.V of petiole length (PL) and petiole diameter (PD) showed 42.4% and 28.7%, respectively. Their were higher value than other leaf characteristics. Analysis of variance for all leaf characteristics were significantly different among families. Also, there had positive correlation between most leaf characteristics except the correlation between leaf length (LL) and leaf morphological index (LMI, LW/LL). Particularly, the correlation between leaf length and leaf width (LW) showed the highest correlation.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.653-664
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• 2017

This study added stevia leaf powder at ratios of 0.5, 1.0, 1.5, and 2.0 percent to Omija-pyun (Schisandra chinensis Jelly) as a natural low-calorie sweetener instead of sugar which is added to Omija-pyun in considerable amounts to evaluate quality characteristics and antioxidant activities compared to the control group with the addition of sugar. Moisture content of Omija-pyun expanded by increasing the measurement of stevia leaf powder (p<0.001), pH (p<0.01) and sugar content (p<0.001) decreased. L-values and b-values revealed a tendency to increase by adding more stevia leaf powder, but a-value revealed a tendency to decrease (p<0.001). Hardness (p<0.001) and chewiness (p<0.05) decreased by adding more stevia leaf powder. Based on the consumer preference evaluation, Omija-pyun with the addition of 0.5 percent stevia leaf powder was the most preferable in terms of color and flavor (p<0.001). The control group and Omija-pyun with the addition of 0.5 percent stevia leaf powder was the most preferable in terms of taste and texture (p<0.001). There were significant differences in the organoleptic properties except hardness between the samples by quantitative descriptive analysis. The control group revealed the highest preference in terms of redness and transparency, and redness and transparency tended to decrease by adding more stevia leaf powder (p<0.001). Organoleptic properties on bitterness and sourness were enhanced by adding more stevia leaf powder in the principal component analysis (PCA). Regarding antioxidant properties, total phenol compounds and flavonoid contents of Omija-pyun increased by adding more stevia leaf powder, and DPPH radical scavenging capacity also increased (p<0.001). Based on results, it is preferable to serve Omija-pyun with the addition of 1.0 percent stevia leaf powder instead of sugar within the context of quality and antioxidant activity.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.153-160
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• 2013

This study was carried out to evaluate the effects of stevia leaf powder on castella quality. Castellas were prepared by the addition of 0, 3, 6, 9 and 12% stevia leaf powder on sugar. The weight of castellas with stevia leaf powders ranged from 126.0~128.0 g and that of the control was 130.5 g. The volume of the castellas prepared by adding stevia leaf powder was 710.3~745.0 mL and that of the control was 756.3 mL. The height, specific volume of castellas decreased with the addition of stevia leaf powder. The Hunter L and a values of crumb and crust of castellas decreased, whereas b values increased with the addition of stevia leaf powder. The hardness, cohesiveness and chewiness increased with the addition of stevia leaf powder, whereas springiness decreased. The sensory quality of the 6% stevia leaf powder castella tested by flavor, taste, moistness and chewiness was better than that of the control, and overall acceptability of the castella with the addition of 6% stevia leaf powder was the best.

• Korean journal of food and cookery science
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• v.30 no.6
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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%.

• Journal of Ginseng Research
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• v.6 no.1
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• pp.67-74
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• 1982

To clarify the morphological characteristics of Korean ginseng cultivated, the shapes and frequencies of Inflorescence, flowering bud, fruit, and leaf were investigated. The shapes of inflorescence, flowering bud and fruit, and leaf were divided into 6, 3, and 7 groups, respectively. The frequencies of these shapes were not significantly different according to the planting positions.

• Korean Journal of Plant Resources
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• v.19 no.1
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• pp.105-111
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• 2006

The objectives of this study, an analysis of fruit and leaf morphological characteristics among the five Zizyphus cultivars could be used for the investigation of cultivars classification and could provide information to make out the UPOV TG(Test Guidelines). ANOVA tests showed that there were statistically significant differences in all fruit and leaf morphological characteristics among the five Zizyphus cultivars at 1% level. But, for kernel characteristics, differences were statistically non-significant among the cultivars. Approximately, the Wolchul and Boeun cultivars showed larger and smaller values in overall characteristics and cultivars, respectively. The results of principal component analysis(PCA) for the fruit and leaf morphological characteristics showed that the first for principal components(PC's) explained about 65.3% of the total variation. The first PC was correlated with those characteristics that were mainly related to the terminal leaf length(TLL), leaf length(LL), fruit length(FL), terminal leaf width(TLW), and leaf petiole length(LPL). The second and third PC was mainly correlated with the terminal leaf morphological index(TLMI). Therefore, these characteristics were important to analysis of the fruit and leaf morphological characteristics and classification among the five Zizyphus cultivars. Cluster analysis using UPGMA method based on principal components showed that five Zizyphus cultivars could be clustered into two groups. Group I comprises Mudung, Wolchul, and Bokjo and Geumsung cultivars, Group II is Boeun cultivar. These results well similar to that of principal component analysis.