• 한국조리학회지
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• 제23권3호
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• pp.8-14
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• 2017

The purpose of the study is to examine the physicochemical and quality characteristics of fermented soybean paste sauce containing lotus leaf powder at concentrations of 0% (control), 2%, 4%, 6% and 8%. The color of increasing the amount of concentrated lotus leaf powder in the fermented soybean paste sauce tended to increase the pH, total soluble solids, saltinity and viscosity. It also tended to increase total polyphenol, flavonoids content and DPPH radical scavenging ability. The total bacteria numbers increased with storage period, and those of fermented soybean paste sauce with 4% lotus leaf powder were lower compared to the other samples. The results of this study suggest that lotus leaf is a beneficial ingredient for increasing quality characteristics and the functionality of fermented soybean paste sauce.

• 한국식품조리과학회지
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• 제23권6호
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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.

• Journal of Ecology and Environment
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• 제31권3호
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• pp.193-200
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• 2008

We obtained quantitative information on leaf unfolding and leaf shedding by observing 45 species of cool temperate deciduous trees in an arboretum over 5 growing seasons. These trees were in leaf (the foliage period) for 207 days on average after 1 April; 50% of leaves had been shed by 192 days after 1 April. Duration from the start of leaf unfolding to 50% leaf shedding was 157 days on average. Leaf unfolding began 35 days on average after 1 April. For leaf unfolding to begin, a$ 51^{\circ}C{\cdot}day$ of cumulated daily mean air temperature above $5^{\circ}C$ from 1 January (modified Kira's warmth index) was needed. Fifty-nine days elapsed between initiation and the final stage of leaf unfolding. The period of net photosynthetic assimilation was 157 days. The species with succeeding- type leaf unfolding associated with the anemochore seed type dominated the early stage of succession, while the species with flush-type leaf unfolding tended to dominate the late stage of succession. Few species were found in regions where late frosts occur after the day when the cumulative temperature for leaf unfolding is achieved. Biological characteristics include time of leaf unfolding, which affects the life history of each species, so that each species occupies its own niche in the stand. We conclude that that leaf phenology, such as timing of leaf unfolding and leaf shedding, is one of the components of each species' ecological characteristics.

• 한국식품조리과학회지
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• 제22권4호통권94호
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• pp.468-476
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• 2006

The objectives of this study were to determine the antioxidant and cytotoxic activities of Zelkova leaf extract and the sensory and textural characteristics of Zelkova leaf rice cake. The ethyl acetate layer of Zelkova leaf extract showed the most effective DPPH radical and superoxide anion scavenging activities. The residual layer of Zelkova leaf extract exhibited potent cytotoxicity against the HeLa cell line. In the sensory evaluation, the color and taste of Zelkova leaf rice cakes were not significantly different. Zelkova leaf rice cakes with 20%(5.18), 25%(4.94) and 30%(4.88) added Zelkova leaves showed higher overall acceptability than 0%(4.06) added Zelkova leaves. In the textural analysis, the hardness of the Zelkova leaf rice cake increased slowly with increasing leaf content during 3 day storage. The cohesiveness of 25% and 30% Zelkova leaf rice cakes showed no variation with storage time but that of 0% Zelkova leaf rice cakes decreased with increasing storage period. The 'L' value of Zelkova leaf rice cake decreased with increasing leaf content while the 'a' value of 0% Zelkova leaf rice cake was lower than that of 20%, 25% and 30% Zelkova leaf rice cakes.

• 동아시아식생활학회지
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• 제24권2호
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• pp.234-241
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• 2014

In this study, we assessed the antioxidant activities and quality characteristics of cookies containing various concentrations (0, 1, 3 and 5%) of Eleutherococcus sessiliflorus leaf powder. Antioxidant activity was estimated based on DPPH free radical scavenging activity and total content of phenolic compounds in Eleutherococcus sessiliflorus leaf powder and cookies. The quality characteristics of Eleutherococcus sessiliflorus leaf cookies were estimated based on spread factor, loss rate, leavening rate, color, texture and sensory evaluation, polyphenol contents, DPPH free radical scavenging activity, as well as spread factor of cookies significantly increased. L value, b value and hardness of cookies decreased with increasing Eleutherococcus sessiliflorus leaf powder content. Finally, the sensory evaluation showed the highest scores for cookies containing 3% Eleutherococcus sessiliflorus leaf powder. From these results, we suggest that Eleutherococcus sessiliflorus leaf is a good ingredient for increasing consumer acceptability as well as the functionality of cookies.

• 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.

• 한국자동차공학회논문집
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• 제16권2호
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• pp.99-105
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• 2008

Multi-leaf springs are widely used for a major suspension component in many commercial vehicles. The modeling technique of multi-leaf springs is one of the most difficult problems in suspension modeling as the elements have complicated nonlinear characteristics such as a hysteresis behavior due to the friction. In this paper, hysteretic characteristics with the static and dynamic test are modeled and are simulated with three links and joints in MSC.ADAMS. Simulation results showed good agreements with test results. Using this methodology, it is expected that dynamic characteristics of suspension system with multi-leaf spring can be more accurately evaluated in vehicle dynamics.

• 동아시아식생활학회지
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• 제10권1호
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• pp.62-70
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• 2000

This study was conducted to investigated the kimchi quality of the addition of green tea extract and green tea leaf. Kimchi was examined for pH, titratable acidity, the changes in the number of microorganism, color,sensory evaluation . The pH and titratable acidity of kimchi at the addition of 5%, 1% of green tea extract and green tea leaf were higher and lower than those of control kimchi. the number of total microoranism at 21 days. were detected much more in the kimchi added green tea extract and green tea leaf than in control. The number of coliforms up to 7 days of fermentation were detected. And those at 14-21 days were not detected but those of 28 days were detected. The number of coliforms at 28 days were most lowest in the kimchi added green tea extract 3%. The number of lactic acid bacteria were detected more in the kimchi added green tea leaf. As a result of sensory evaluation during fermentation, the kimchi added green tea extract 5% was the highest score in carbonated taste. texture and overall quality. As the result of correlation between sensory characteristics and mechanical characteristics, it was found that sensory characteristics of sour taste is negatively related to the mechanical characteristics of L value, while it is positively related to the texture. The a values is negatively related to the sensory characteristics of overall quality. The b values is positively related to the sensory characteristics of sour taste.

• 기술사
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• 제34권3호
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• pp.68-73
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• 2001

This study was conducted to investigate the possible use of Mulberry leaf as a functional supplement for Mulberry leaves. Chemical characteristics of mulberry leaf were investigated in eleven mulberry varieties, including Suwon, Chongil, Gumseol, Sugae, Yongchun, Hongol, Daeryk, Kaerang, Donae, Chungol and Kuksang20 varieties. The chemical compositions of minerals, amino acids, rutin as flavonol glucoside were analyzed by AOAC methods, HPLC method, amino acid analyzer, respectively. The results are as follows: In case of KukSang Mulberry leaf with spring harvest, the content of general components was crude protein 16.28%, carbohydrate 69.12%, crude fiber 9.15%, crude ash 8.44% and crude fat 2.57% respectively. It is noteworthy that ferrious content of KukSang mulberry leaves contains twice as great as that in other variety of mulberry leaves. The content of alanine was the highest among amino acids in all variety mulberry leaf. Spring leaf contain more utin content than fall leaf, among the variety, spring HongAll leaf rutin contain 260mg/100g as higher than that of fall ChungAll leaf 70mg/100g).

• 한국육종학회지
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• 제42권1호
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• pp.40-49
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• 2010

느티나무를 용재자원으로 육성하기 위한 연구의 일환으로 전국 18개 집단에 대한 엽 형질 변이를 조사하였다. 엽신장, 엽폭 등 14개 엽 형질을 조사한 결과, 모든 측정형질에서 집단 간 및 집단 내 개체 간에 고도로 유의한 차이가 있는 것을 확인하였으며 특히, 최대 엽폭까지의 길이(x3)와 최대 엽폭까지의 길이/엽신장(x10)은 집단 내 개체 간 보다 집단 간의 변이가 더 큰 것으로 나타났다. 집단별로 보면 측정형질에 따라 차이가 있지만 평균적으로 구례, 정읍, 경주 집단의 변이가 컸으며 영월, 청송, 영천 집단은 변이가 작은 편이었다. 엽 형질간의 상관을 분석한 결과, 엽 크기 관련 형질들 간에는 상관이 높았으나 엽형지수간에는 상관이 낮았다. 환경요인과의 상관을 분석한 결과, 최대 엽폭까지의 길이(x3)와 최대 엽폭까지의 길이/엽신장(x10)는 위도, 해발고와 유의한 정의 상관을 나타냈는데 이는 집단별 연평균 기온의 차이가 반영된 것으로 보인다. 한편, 연평균 강수량은 엽신장(x1), 엽폭(x2), 엽두에서 첫 번째 거치까지의 길이(x5) 및 엽면적(x8)과 낮은 부의 상관을 나타냈는데 조사대상 집단들이 대부분 계곡부에 위치하고 있기 때문에 강수량이 많을 경우 잎 발달에 부정적인 영향을 미친 것으로 판단된다. 주성분 분석을 통해 고유값 1.0이상으로 의미를 갖는 4개 주성분을 도출하였는데 전체 분산에 대한 설명력은 88.5%였다. 제1주성분은 엽면적(x8), 제2주성분은 최대 엽폭까지의 길이(x3), 제3주성분은 거치수(x6), 제4 주성분은 엽병장(x4)의 기여도가 가장 높았다. 유집분석 결과, 느티나무 집단은 크게 두 개의 분지군으로 나뉘었는데 이는 분지군 간의 연평균기온의 차이가 반영된 결과로 보인다. 그러나 동일 분지군 내 집단들의 유집 결과에서는 지리적 거리 또는 환경구배에 따른 경향성이 나타나지 않았다.