• Membrane and Water Treatment
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• v.15 no.2
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• pp.89-98
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• 2024

The ability of Zizyphus lotus stem powder (ZLSP) to remove Pb (II) and Cd (II) ions from an aqueous solution was evaluated. The present phenomenon of biosorption was revealed to depend on pH, biosorbent dosage, temperature, initial ionic concentration, time of contact and biosorbent's particle size. The sorption process was exothermic (∆H°<0), and showing a strong Pb(II)/Cd(II)-ZLSP affinity (∆S°>0). Gibbs free energy data (∆G°<0, and decreases as temperature increase) reveals that the process studied is characterized by its feasibility and spontaneous nature. The best fits of the equilibrium data were obtained by the Temkin model and the Langmuir model. The maximum Pb(II)/Cd(II)-ZLSP biosorption capacities were 33.02 mg/g for Pb (II) and 20.73 mg/g for Cd (II). The pseudo-second order model was the most appropriate for fitting the kinetic data. The characterization of the biochemical groups essentially involved in the sorption phenomenon was made possible by FTIR spectral analysis. The capacity of ZLSP as an effective and ecofriendly biosorbent is confirmed through this study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1544-1547
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• 2011

Lotus (Nelumbo nucifera) leaf is known to be effective for 'overcoming body heat' and stopping bleeding. It is commonly used as a traditional curing plant for the treatment of hematemesis, epistaxis, hemoptysis, hematuria, and metrorrhagia in traditional Chinese medicine. This study investigated on the effect of oral administration of lotus (Nelumbo nucifera) leaf extract on the serum and liver lipid levels of rats fed a high fat diet. Experimental rats were divided into five different experimental groups, including the general diet group (Cont), high fat diet with lotus leaf extract groups (HL40, HL80, HL120), and high fat diet group (HFG). Body weight significantly decreased in the HL120 sample compared to that of Cont. The weights of the livers and kidneys of rats corresponded to the increase in body weight. Total cholesterol and triglyceride contents in liver tissues of rats were lowest in the sample HL120 sample. The levels of total lipids, total cholesterol, and triglycerides in serum were lower in the HL120 sample compared to the HFG.

• Journal of Life Science
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• v.17 no.9 s.89
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• pp.1237-1243
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• 2007

This study was investigated on the antioxidant capacity of 80% ethanol extract of lotus root in vitro. The ex-traction yields of 80 % ethanol extract was 9.14%. Lotus root ethanol extract was fractionated by the following: n-hexane, chloroform, ethylacetate and n-butanol. n-Butanol fraction showed the highest ex-traction yield of all fractions. Antioxidative activities of different fractions were examined by l.l-diphenyl-2-picrylhydrazyl(DPPH) radical generation, the Rancimat test, the nitrite scavenging ac-tivity and the thiobarbituric acid(TBA) method, and compared with the properties of the commercial antioxidant butylated hydroxytoluene(BHT). The antioxidative capacity of the ethylacetate fraction was the highest among fractions and its fraction showed higher contents of total polyphenol. Furthermore, the antioxidative capacity of the ethylacetate fraction was similar to that of BHT. In conclusion, these results suggest that lotus root may be a good candidate as a natural antioxidant source.

• Korean Journal of Food Science and Technology
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• v.39 no.1
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• pp.14-19
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• 2007

The nutritional compositions of different parts (roots, leaves, and seeds) of two lotus species (Nelumbo nucifera Gaertner), Muan's white-flowered and Naju's pink-flowered, are as follows; crude protein content in the seed was four times higher and the carbohydrate content was three times higher than those in the root and leaf. Comparing between the species, the crude protein content of the white lotus was the higher than that of the pink lotus, but the carbohydrate content was comparatively lower. The potassium content of the minerals in all samples was much higher than those in others. Additionally, the iron content of the root was much higher than those in the leaf and seed. In both species, the major free sugar in the root was sucrose; the main sugars in the leaf were fructose and alucose, and those in the seed were stachyose, raffinose, and sucrose. Among amino acids, glutamic acid showed the highest level in the leaf and seed, while aspartic acid was the highest in the root.

• Korean journal of applied entomology
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• v.51 no.2
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• pp.111-129
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• 2012

Terrestrial insect fauna was surveyed in the Junam wetland area, which consists of the Junam, Dongpan, and Sannam wetlands, by visual counting and pictures. A sweep net collection was conducted from May to October 2010. A neighburing artificial lotus wetland was also surveyed for comparison. A total of 5,730 insects were surveyed, representing 268 species in 85 families and 12 orders. Sixty-three species of coleopterans were surveyed, followed by 60 species of Lepidoptera, and 37 species of Hemiptera. Coleopteran individuals were 25.9% of the total insect numbers surveyed, comprising most abundant group. This was followed by Odonata, Lepidoptera, and Orthoptera at 22.3%, 15.4%, and 12.7%, respectively. In total, 197 species were surveyed in the Dongpan wetland, 175 in the Junam wetland, and 154 species in the Sannam wetlands. However, only 86 species were surveyed in the artificial lotus wetland. Galerucella nipponensis in Coleoptera, Crocothemis servilia mariannae in Odonata, and Polygonia c-aureum in Lepidoptera were the most abundant in all four wetlands. Community analyses showed that the dominance index was highest in the artificial lotus wetland at 0.25 and lowest in Junam wetland at 0.08. Diversity indices were relatively high in all wetlands at 4.48, 4.44, 4.28, and 3.87 in Junam, Dongpan, Sannam, and the artificial lotus wetland, respectively. The insect fauna similarity index was highest in the Junam and Dongpan wetlands at 0.96. The lotus wetland showed the lowest similarity of the three wetlands with values of 0.45-0.53.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.42-50
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• 1984

The Jung Kwa is of the traditional Han Kwa which boiled in sugar or honey. This study summerized the history of the Jung Kwa by the cook book which introduced 1600 years from now. The purpose of this study was to find out the most scientific and effective preparation process of 'Jung Kwa' of lotus root by the preference sensory test and the mechanical method of penetrometer. In this paper the effect of changes in boiling method mixture ratio of water, sugar, and honey, boiling time, upon the appearance, taste, texture and color of 'Jung Kwa' has been studied. The results are as follows : (1) The Jung Kwas which introduced in the cook books are 34 different kinds and the most well-known one among them is lotus root Jung Kwa. (2) In the beginning Jung Kwa boiled in honey but, Jung Kwa which boiled in sugar was introduced at first in 'Eum Sick Bup' Published in 1843. (3) The lotus root cut in a thickness of 7 mm, water 150 ml lotus root 100 g and vinegar 4 ml are mixed and boiled for 12 minutes. To prevent from browning reaction vinegar is added, In this case, the hardness is 5.86 min.(5) The most proper quantity of water in appearance, taste, texture and color is 200 ml. In this case, the hardness is 3.3 mm. (5) The most proper quantity of sugar in appearance, taste, texture and color is 30 g. In this case, the hardness is 3.8 mm.(6) The most proper quantity of honey in appearance, taste, texture and color is 40 g. In this case, the hardness is 4.9 mm.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.20 no.1
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• pp.7-11
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• 2010

The reduction of optical losses in mono-crystalline silicon solar cell by surface texturing is a critical step to improve the overall cell efficiency. In this study, we have changed the sub-micrometer structure on the micrometer pyramidal structure by 2-step texturing. The Ag particles were coated on the micrometer pyramid surface in $AgNO_3$ solution, and then the etching with hydrogen fluoride and hydrogen peroxide created even smaller nano-pyramids in these pyramids. As a result, we observed that the changes of size and thickness of nano structure on pyramidal surface were determined by $AgNO_3$ concentration and etching time. Using 2-step texturing, the surface of wafers is etched to resemble the rough surface of a lotus leaf. Lotus surface can reduce average reflectance from 10% to below 3%. This reflectance is less than conventional textured wafer including anti-reflection coating.

• Food Science and Preservation
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• v.20 no.1
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• pp.23-29
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• 2013

To extend the shelf-life of freshly cut lotus roots, the effect of their heat treatment in water at $50^{\circ}C$ was investigated and compared with that of their treatment using 1 percent ascorbic acid and citric acid during their storage. In addition, consecutive heat and acid treatment was applied to freshly cut lotus roots to determine its synergy effect. The level of molds in the sample that was treated with $50^{\circ}C$ water for 60 minutes was the lowest among the treatments and 3.89 log CFU/g after 12-day storage, whereas the population of the control was 6.81 log CFU/g for the same number of days. During the storage, the surface color of the samples showed higher ${\Delta}E$ values and lower L values than that of the initial sample. The color with the heat treatment hardly changed, unlike in the control. The consecutive treatments with hot water and acid showed less quality loss than the simple heat treatment. The marketable quality was maintained for three days without any treatment, for nine days with the heat treatment, and for 12 days with the consecutive treatments of hot water and acid. The consecutive treatments with hot water and acid, especially with 1 percent citric acid, extended the shelf-life of the freshly cut lotus roots by inhibiting the growth of microorganisms and the browning.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.851-859
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• 2012

This study was conducted to investigate the effects of addition of lotus (Nelumbo nucifera) leaf and root extracts on the quality and sensory characteristics of ground pork meat. Four types of ground pork were evaluated: 5% ice water added (T0), 5% lotus leaf extract added (T1), 2.5% lotus leaf extract and 2.5% root extract added (T2), and 5% lotus root extract added (T3). There were no significant differences in moisture, protein, fat, ash, cooking yield, moisture retention, water holding capacity, reduction in diameter, a-value (redness), b-value (yellowness), VBN content (volatile basic nitrogen), hardness, springiness, cohesiveness or chewiness. The fat retention was highest in T0 (p<0.05). The L-values (lightness) of T2 and T3 were higher than those of T0 and T1 (p<0.05). The pH was lowest in T1 (p<0.05). The TBARS (2-thiobarbituric acid reactive substances) values of T0, T1, T2, and T3 were 0.47, 0.17, 0.21, and 0.32 mgMA/kg, respectively, with that of T1 being significantly lower than those of the other samples (p<0.05). The contents of free amino acids related to sweet taste was 642.5 ppm for T1, which was highest among the samples (p<0.05). The flavor was highest in T1 (p<0.05). These results suggest that lotus leaf extracts improved the lipid oxidation and flavor of ground pork meat.

• Proceedings of the Korea Association of Information Systems Conference
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• 1997.10a
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• pp.697-700
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• 1997