• The Korean Journal of Community Living Science
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• v.26 no.1
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• pp.135-143
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• 2015

This study investigates the rheological properties of bread containing lotus leaf powder, added to the bread bases at 1%, 2%, and 3% concentrations. Physical properties of bread with lotus leaf powder were tested using the rapid viscoanalyzer (RVA), a farinogram, an alveogram, and a rheofermentometer. The initial pasting temperature increased with an increase in lotus leaf powder, whereas peak viscosity and, the peak time decreased. According to the farinogram test, consistency and water absorption increased with an increase in the ratio of lotus leaf powder. The p value of the alveogram increased with an increase in lotus leaf powder, whereas L and G values decreased. The fermentation time of the dough increased with an increase in the ratio of lotus leaf powder. The results suggest the potential development of bread containing functional ingredient such as lotus leaf powder based on the rheological properties identified in this study.

• The Korean Journal of Community Living Science
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• v.26 no.3
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• pp.541-549
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• 2015

This study compares the major nutritional components of the leaf, flesh, and seed of dry loquat (Eriobotrya japonicaLindl.). Among proximate compositions, the crude fat, crude ash, and dietary fiber of the leaf exceeded those of the seed and flesh, whereas the carbohydrate content of the leaf was lower than that of the seed and flesh. The main component of free sugars in the leaf, flesh, and seed was fructose. Total amino acids of the leaf, flesh, and seed were 552.43, 63.00, and 260.29 mg%, respectively. Although the amino acid composition of the leaf, flesh, and seed varied, glutamic acid and ${\gamma}$-aminobutyric acid were the major amino acids in the leaf, flesh, and seed. Major fatty acids of total lipid were oleic acid and stearic acid in the leaf and seed, and the major acid was linoleic acid in the flesh. Major organic acids were oxalic acid in the leaf, maleic acid in the flesh, and citric acid in the seed. Vitamin C content was higher in the seed than in the leaf and flesh.

• The Korean Journal of Community Living Science
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• v.28 no.2
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• pp.203-215
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• 2017

This study was carried out to compare the major nutrient components and antioxidant activities of Stachys sieboldii Miq leaf and root powders. For proximate compositions, crude protein and crude fat contents of leaf powder were higher than those of root powder, whereas contents of crude ash and carbohydrates were lower in leaf powder. The content of glutamic acid was greater in amino acids of leaf and root powders, and contents of total amino acids and essential amino acids were higher in leaf powder compared with root powder. Root powder contained a higher level of total unsaturated fatty acids than leaf powder. Total contents of organic acids were higher in leaf powder; tartaric acid was the major organic acid in leaf powder, and malic acid was the major organic acid in root powder. The content of vitamin A was higher in leaf powder than in root powder. However, vitamin E content was higher in root powder than in leaf powder. Total mineral contents of leaf powder were higher than those of root powder, and mineral contents of leaf and root powders were in the order of K>Ca>Mg. Extract yields of leaf and root powders were 27.21% and 58.51%, respectively. Total polyphenols and total flavonoids of leaf extract were 236.35 mg/g and 1.90 mg/g, respectively, which were higher than those of root extract. The $IC_{50}$ values of leaf and root ethanol extracts based on DPPH hydroxyl scavenging were 0.69 mg/mL and 5934.31 mg/mL, respectively, and antioxidative activities of ethanol extracts from all Stachys sieboldii Miq parts dose-dependently increased. These results suggest that Stachys sieboldii Miq can be recommended as an edible functional food material.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.3
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• pp.207-213
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• 2010

Changes of heading response and leaf production of winter cereals according to cultivar and sowing date in spring, were investigated in Suwon Korea during three years from 2007 to 2009 to obtain information on use as spring living mulch of winter cereals for weed suppression without herbicide in environment-friendly crop production. Rye showed variation among cultivar in heading response according to sowing date, which means that cultivar selection for living mulch is important in rye. Cultivar Prima and Wintergreen had not headed in sowing during March with low soil temperature in contrast to cultivar Koolgrazer and Gokwoo which had headed somewhat even until sowing in early May with relative high soil temperature. Barley and wheat showed distinct characteristics in heading response between sowing before and after early April compared to rye. Leaf production for soil covering was higher in barley than wheat, and cultivar Mirak than Ol within barley in 2007, respectively. Leaf production were not different much among rye cultivar in sowing during early or mid April, but it was different in sowing after mid April indicating that winter cereal cultivar with high leaf production could be selected in late sowing. It is thought that rye cultivar Duru was the most proper cultivar for spring living mulch in the point of high leaf production in addition to low heading in sowing after March.

• The Korean Journal of Community Living Science
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• v.13 no.2
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• pp.25-36
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• 2002

The purpose of this study is to investigate the sensory characteristics of Toha-jeot added mustard leaf kimchi by Koreans and Japanese in Jeonnam Province. The sensory evaluation was conducted for the following 9 items such as color, savory taste, carbonated taste, sour taste, hot taste, salty taste, off flavor, texture and overall preference. The test was done by the group of kimchi was tested by Koreans or Japanese with the age from 30 to 50 years, and each group contained 20~25 evaluators. Kimchi at different stages of fermentation day 0, 10 and 18th during fermentation at $4^{\circ}C$ for 4weeks was evaluated. During the fermentation period saltiness of kimchi was 2.25~1.77% and pH of kimchis was decreased from pH 5.6~5.8 to 4.2~4.6. The score for the sour taste, texture and overall preference of Toha-jeot added mustard leaf kimch increased as the fermentation proceeded in Japanese group. The overall preference of Korean and Japanese groups for Toha-jeot added mustard leaf kimchi was higher than that of control mustard leaf kimchi tested at 10th and 18th days fermentation.

• Environmental Sciences Bulletin of The Korean Environmental Sciences Society
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• v.2 no.2
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• pp.135-138
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• 1998

This area is plant-geographically located at the Temperate Subtropical Zone and Evergreen Broad Leaf Zone which is included in the sea of southern area of the Korean Peninsula. The Japanese black pine is the most common tree in this area. The sorts of trees that are living in this area Camellia, Alder, Oak, Acorn. It is reported that this area is located at the Evergreen Broad Leaf Zone of Korean Peninsula that is living in the southern sea. The construction place was originally a grassy place. About 40 familly 100 species different plants were living at this area. The most common animals were the Rodents and the most common birds were the Colombiformes.

• The Korean Journal of Community Living Science
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• v.19 no.4
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• pp.611-617
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• 2008

This study was conducted to examine the yield of lotus leaves and roots per one native white lotus grown in Hoesan, Muan of Jeonnam districts, which were promoted by Muan-Gun, Jeonnam as a local speciality. We planted the rhizomes with 2 internodes in a rubber pot in the middle of April. Then on September, 24, 2008, we dug out the main rhizomes and it had grown by 810cm. From the data, the leaf area was $34,442\;cm^2$, the fresh leaf weight was 1,230g, and the dry leaf weight was 235.4g. The weight of the edible fresh stalk and dry weight leaf were 1,325g and 164.3g. Yield of the white lotus root were 1,480g on Sept. 4, 3,880g on Sept. 20 and 4,172g on Oct. 18. Native white lotus are able to be harvested early as September, however, it is be better that it is harvested in the middle of October based on the yield.

• The Korean Journal of Community Living Science
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• v.14 no.2
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• pp.63-70
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• 2003

In this experiment, the curd was made from soybean and cow's milk in the ratio of 7 to 3, and coagulated with Glucono-delta-lacton(GDL) and $CaSO_4&.$2H_{2}O& in the 1:1 ratio. During the procedure, the mulberry leaf powder was added. The amount of the added powder varied from 0.1 % to 0.5 %. This experiment aimed to show the change of yield, general components, minerals, amino acid, changes of pH, sensory properties of these products. As mulberry leaf powder addition increased, crude protein, crude fat, crude ash content, minerals and amino acids increased. Whereas moisture content decreased, and in particular,$Ca^{++}$, $K^+$ and $Na^+$ increased. On the other hand, in the sensory properties, the levels of satisfaction about the color, appearance, flavor, texture and savory were lower in mulberry leaf powder added than under control.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.15 no.2
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• pp.127-136
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• 2012

Global climate change and urban heat island have been the main factors which changed leaf burst timing and leaf growth performance in urban forests. Therefore, the ecosystem in urban forests were modified and the types and composition of wildlives, living in the urban forests, were desperately changed due to the urban heat island. This study was done to identify phenological phenomena appeared in urban forests due to the urban climate change by comparing the morphological changes of leaves due to the change of temperature in Spring. The study focused on nine urban forests distributed in Daegu city, where weekly temperature and the morphological changes of the plants were mainly observed. Urban forests had different temperature depending on where each was located in the urban area. The difference of temperature in forests in and outside the urban area was verified by SPSS (Statistical Package for the Social Sciences), which divided the urban forests into about three groups; the one located outside the city, another group located in the middle of the city, and the other located close to the outside forests. The forests located in the middle of the city were showing the earlier leaf burst timing and leaf growth performance, while forests, distributed outside the city, were showing relatively late leaf burst timing and leaf performance.

• The Korean Journal of Community Living Science
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• v.27 no.1
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• pp.19-29
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• 2016

This study examined the anti-diabetic effects of young barley leaf powder in rats with streptozotocin (STZ)-induced diabetes. Male Sprague-Dawley rats were divided into the non-diabetic (N) and diabetic groups, and fed the following for four weeks. The diabetic groups were further subdivided into three experimental groups: a diabetic control group (STZ), a diabetic group fed 5% barley leaf powder (STZ-BL), and a diabetic group fed 10% barley leaf powder (STZ-BH). Food and water intakes were higher in the diabetic groups than in the N group. Body weight gain was higher in the STZ-BL and STZ-BH groups compared with the STZ group, but there were no significant changes in body weight gain between the diabetic groups. The serum glucose and fructosamine levels were lower in the STZ-BL and STZ-BH groups than in the STZ group. The levels of serum insulin were higher in the STZ-BL and STZ-BH groups than in the STZ group. Serum ALT, AST and ALP activities decreased in the STZ-BL and STZ-BH groups compared with the STZ group, but there was no difference. These results indicate that dietary supplementation of barley leaf powder can attenuate clinical symptoms of diabetes in rats with STZ-induced diabetes.