• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2001.11a
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• pp.117-121
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• 2001

본 연구에서는 향에 대한 생리적 반응과 선호도가 노년층과 청년층에서 어떠한 차이가 있는지 살펴보고자 하였다. 20대 및 60대 피험자에게 100％의 Basil oil, Jasmin oil, Lavender oil, Lemon il, Ylangylang oil을 제시하여 자율신경계의 반응인 심전도의 RR간격과 GSR을 측정ㆍ분석하였으며, 선호도 평가를 하여 자율신경계의 반응과의 상관성을 검토하였다. 20대는 Lemon 향에서 RR 간격 및 GSR의 반응이 안정되게 나타났으며, 선호도 평가에서도 Lemon 을 가장 선호도가 높게 평가하는 것을 볼 수 있었다. 60대는 Lavender에서 RR 간격이 증가하고 GSR이 감소하여 안정된 반응을 보였고, Lavender에 대한 선호도 또한 높게 평가하여 60대는 다른 향보다 Lavender를 좋은 향으로 평가함을 알 수 있었다.

• Journal of the Korean Home Economics Association
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• v.27 no.3
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• pp.71-78
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• 1989

As the level of life improves, the eating habit is changing from rice meal to bread meal and at the time, eat more strawberry jam than before. We tried to study to select the good cooking method and the proper strawberry variety for the jam through the sensory evaluation We made four kinds jam of Bogyo-Joseoung and Ai-berry by different cooking methods, the result6s of the sensory evaluation are as follow: The jam of Ai-berry is better than that of Bogyo-Joseoung by the paired comparison test but the difference between those, if we add some lemon to the jam of Bogyo-Joseoung and Ai-berry, is very little. The multiple comparison test proves the sourness, if added some lemon and citric acid, become better and the color and viscosity, if added pectin, became better. The overall preference about jam, if pectin and citric acid were added together, was best. In addition, we evaluated the quality of jammed bread by multiple comparison test. The result is like this: The jam with lemon is very good in color, flavor, sourness and texture, but the jam with pectin and citric acid was the best in overall preference.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2000.11a
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• pp.32-37
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• 2000

본 연구는 향의 감성 구조를 밝히고, 향 선호도를 예측하는 감성요인을 규명하며, 향에 대한 자율 신경계 반응을 밝히는 것이 목적이다. 향에 대한 주관적인 감성을 측정하기 위하여, 25개의 감성 형용사로 구성된 향 감성 측정 척도를 개발하였다. 개발된 이 척도를 이용하여 lavender, lemon, rose, jasmin, peppermint의 다섯 가지 향에 대해 대학생 50명을 대상으로 향 감성 평가를 실시하였다 향에 대한 감성 구조는 심미성, 강도, 자연성, 여성성-남성성, 개성, 중량감의 여섯 요인으로 구성되었다. 향에 대한 자율 신경계 반응 측정은 대학생 20명을 대상으로 lavender, lemon, rose, jasmin, peppermint 향에 대해 실시하였다. 향에 대한 자율 신경계 반응 측정 결과, PPG 반응은 남녀 모두 lavender, lemon 향에서 유의미하게 감소하였다. 남자의 경우, PPG 반응은 rose, peppermint 향에서도 유의미하게 감소하였고, SKT 반응은 lavender, jasmin 항에 대해서 유의미하게 증가하였다.

• Journal of the Korean Society of Food Culture
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• v.23 no.6
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• pp.761-770
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• 2008

The purpose of this study was to determine the optimum amount of four ingredients (spirulina, sugar, lemon and orange) for the preparation of spirulina madeleine using response surface methodology. Spirulina was added at a level of 3.5-6.0 g, sugar powder, at 40-60 g, while lemon and orange peel were included at a level of 0-8 g. The optimum mixing rates of spirulina powder, sugar powder, lemon and orange were 3.5, 40, 0, and 8 g for overall quality and 3.52, 54.42, 0, and 8 g for maximum score of overall organoleptic quality, respectively.

• The Korean Journal of Pesticide Science
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• v.14 no.4
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• pp.339-346
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• 2010

The acute toxicity test of high bio-active plant essential oils was conducted with Lavender, Lemon eucalyptus and Cassia oils selected to develop environment-friendly insecticides. The results of acute oral toxicity using rats showed that $LD_{50}$ of over 2,000 mg/kg bw for Lavender, Lemon eucalyptus and Cassia oils. The calculated acute dermal $LD_{50}$ value of all testing materials was over 4,000 mg/kg bw. The Skin irritation test indicated that Lavender and Lemon eucalyptus oil have no irritation while Cassia oil has a moderate irritation. For the Eye Irritation test, the result showed no irritation for Lavender and Lemon Eucalyptus oil and irritation for Cassia oils. However, the irritation was not showed for Eye Irritationwashing test of Cassia oil. Consequently, the Lavender and Lemon eucalyptus oils were showed to be low in toxicity whereas Cassia oil indicated to cause a moderate irritation on the skin and eyes.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.428-437
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• 2006

To investigate the worth of herbs as functional food ingredients, the antioxidant activity of 15 kinds of herb mathanol extracts was evaluated. Green tea, chamomile, dandelion, and lemon vervena extracts, with IC$_{50}$ values of 1.45 g/100mL, 1.49 g/100mL, 1.50 g/100mL and 1.55 g/100mL, respectively, had significantly higher superoxide radical scavenging activity than any other herb extracts. Green tea and lemon vervena extracts, which had high radical scavenging activity, showed inhibition of cell proliferation in Chinese hamster lung fibroblasts (V79-4 cells). Most herb extracts, except for chamomile, fennel and dandelion enhanced cell viability against H$_2$O$_2$-induced oxidative damage in V79-4 cells. At a dose of 1600 ${\mu}$g/mL, lemon vervena, green tea, hawthorn and rosemary extracts showed a cell viability of more than 50% which was significantly higher than that of the control culture treated with only H$_2$O$_2$ Thus, the results suggest that some herb extracts exhibited a V79-4 cell protective effect. The investigation of the cellular antioxidant enzymes activities of the five selected herb extracts revealed that extracts of lemon vervena and chamomile dose-dependently increased superoxide dismutase and glutathione peroxidase activity but that this increase was not significant. In conclusion, some natural herb extracts exhibited high antioxidant activity.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.6
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• pp.1300-1305
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• 2011

The study was conducted to investigate the characteristics of flower quality and yield of gerbera 'Sunny Lemon' by mutrient solution strength and media of nutrient solution. The plant growth of 'Sunny Lemon' showed the highest values in the media of rockwool and perlite 1: peatmoss 2. Especially the yield of cut flowers for a year was more than 60 flowers and the flower longevity was over 10 days irrespective of nutrient solution concentration in the two media. There were no significant differences of plant characteristics in the nutrient concentration of 1/2 and 1 times, and the mineral nutrient contents showed similar values. Therefore, we recommended the media of perlite1: peatmoss2 with the concentration of 1/2 times for economical use. The rockwool media was not appropriate because of the weak buffer capacity like EC and pH.

• 한국약용작물학회:학술대회논문집
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• 2008.05a
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• pp.222-223
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• 2008

• 한국약용작물학회:학술대회논문집
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• 2008.05a
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• pp.220-221
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• 2008

• Bulletin of Food Technology
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• v.16 no.1
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• pp.64-69
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• 2003