• Food Science and Preservation
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• v.16 no.1
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• pp.53-59
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• 2009

The purpose of this research is to develop bellflower (Platycodon grandiflorum) root and lotus (Nelumbo nucifera) root Jeonggwa as a health food. The quality characteristics of Jeonggwa to which 0-8% (w/w) of Omija (Schizandra chinensis Baillon) water extract was added were investigated. The moisture contents of bellflower root Jeonggwa were 14.9-18.0%, where as that of lotus root Jeonggwa was 6.9-8.4%. The acidity of bellflower root Jeonggwa was 0.477-0.585% and that of lotus root Jeonggwa was 0.513-0.572%; values increasing levels of Omija extract. The lightness (L) and yellowness (b) values of bellflower root Jeonggwa decreased with increasing amounts of Omija extract, and the lightness (L), redness (a) and yellowness (b) values of lotus root Jeonggwa decreased with increasing Omija extract concentration (p<0.05). In mechanical tests with bellflower root Jeonggwa, the highest values of hardness and strength were seen at 2% (w/w) extract, of cohesiveness were seen with 4-8%, of springiness with 2-6%, of gumminess with 6-8%, and of brittleness with 4-6% (all p<0.01). In mechanical tests with lotus root Jeonggwa, the highest values of hardness and springiness were at 0 and 6% extract, respectively, whereas strength, gumminess and brittleness were at 6-8% Omija extract (all p<0.01). In sensory evaluation, the highest acceptability of bellflower root Jeonggwa was seen with 4% extract and that of lotus root Jeonggwa was seen with 2% extract.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.9
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• pp.5756-5762
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• 2015

This paper has studied the lotus effect of the biomimetic engineering that is inspired from the nature. The biomimetic engineering has been improved with the nanotechnology. This paper has observed the hydrophobic property of the surface of the lotus leaf by using the scanning electron microscope (SEM) and atomic force microscope (AFM). The nano-scale of the hydrophobic lotus leaves are maximized the surface tension of water. The general grass leaf has been compared with the lotus leaf through the SEM and AFM - in the viewpoint of the 2D and 3D morphology. Also, The pre-existing of the hydrophobic theory was investigated and compared with the experimental observations for the lotus leaf.

• Journal of the Korean Society of Industry Convergence
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• v.22 no.1
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• pp.61-69
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• 2019

All the parts of lotus, including the seed, rhizome, leaf, stalk, petal, anther, pericarp, and fruit receptacle, have been used in traditional medicine system as a health beneficial supplement. However the most usually used from lotus plant is only the root. Therefore in this study, it will be discussed more the utilization of other parts of the lotus, namely the flower of lotus. The petals and stamens of lotus actually are also rich in bioactive components such as flavonoids and alkaloids, are used in the treatment of tissue inflammation, cancer, skin disease, and also for us as antidotes. One of the biotechnological process that can be used to improve the nutritional content, sensory, and also antioxidant activities is fermentation process. The final product desired from the fermentation process in this study is vinegar. The microbial strain powder used is Uinkin fermented powder with three variations of fermentation. The variations given in this study were initial sugar 32%, 24%, and 14% with the same fermentation temperature, $35^{\circ}C$ for 3 months. The results obtained showed that the pH value and sugar content of products during the fermentation process were decreasing during the fermentation process, with total polyphenol content of $283.7{\pm}97.6mg/100g\;QAE$, and total flavonoid content of $3.3{\pm}0.0mg/100g\;QAE$. For the DPPH radical scavenging ability of the fermentation product also increased in a concentration dependent manner, with ORAC activity of the product showed a high activity of $20.7{\pm}0.41{\mu}M$ TE. Therefore, fermentation process can be the one of method for improving the product. The efficiency of lotus flower vinegar fermentation can be reached with an initial sugar condition of 25% (sample B).

• Journal of Fashion Business
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• v.14 no.1
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• pp.116-131
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• 2010

As our world is becoming more and more globalized, nations tend to turn their interests towards their unique legacy and traditional culture. This research is intended to re-illuminate the Korean beauty through the Lotus Pattern, a traditional factor, from the Chosun Dynasty, and at the same time, analyze how its peculiar representation and figural elements can be reflected in modern fashion designs. The results will be an essential factor in creating exclusive and original designs. Research method was theoretical research from documents and to refer to positive data on preserved relics, and research contents consists of analysis on the use of lotus patterns in artworks that were exhibited during 2000 to 2008 by Korean and foreign artists. Results showed that lotus patterns that were used during the Chosun Dynasty are categorized by shape, composition form, and structural form. Applying these results, a total of 8 works were designed and created.

• Journal of the Korean Society of Food Culture
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• v.27 no.4
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• pp.374-382
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• 2012

We investigated the quality characteristics and volatile flavor components in yenipsambab prepared with various concentrations of lotus leaf powder. Hunter's color L and a values of yenipsambab decreased with increasing content of lotus leaf powder, whereas b value increased. Moreover, addition of lotus leaf powder resulted in increased hardness, adhesiveness, chewiness, and brittleness compared to control. Major volatile compounds of yenipsambab were ethyl benzene, 1,3-dimethylbenzene, 1,2-dimethylbenzene, and 5-hydroxymethyldihydrofuran-2-one.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2017.04a
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• pp.110-110
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• 2017

Biological systems offer unique principles for the design and fabrication of engineering platforms (i.e., popularly known as "Biomimetics") for various applications in many fields. For example, the lotus leaves exhibit unique surfaces consisting of evenly distributed micro and nanostructures. These unique surfaces of lotus leaves have the ability of superhydrophobic property to avoid getting wet by the surrounding water (i.e., Lotus effect). Inspired by the surface topographies of lotus leaves, the artificial superhydrophobic surfaces were developed using various micro- and nanoengineering. Here, we propose new platforms that can control hydrophilic and hydrophobic property of surfaces by mimicking micro- and nanosurfaces of various natural leaves such as common camellia, hosta plantaginea, and lotus. Using capillary force lithography technology and polymers in combination with biomimetic design principle, the unique micro- and nanostructures mimicking natural surfaces of common camellia, hosta plantaginea, and lotus were designed and fabricated. We also demonstrated that the replicated polymeric surfaces had different hydrophilic and hydrophobic properties according to the mimicking the natural leaf surfaces, which could be used as a simple, but powerful methodology for design and fabrication of controlled hydrophilic and hydrophobic platforms for various applications in the field of agriculture and biological engineering.

• Fashion & Textile Research Journal
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• v.6 no.2
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• pp.135-143
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• 2004

In an information-oriented and internalized society of the future, the quality and price of goods made by each country will be equalized. That eliminates competition. But the design and appearance of products is an important factor in international competition. Indeed, design symbolizes a country's culture visually, and it can show the cultural identity and originality of a nation in international society. And that will play an important part that can contribute to creating added value. It is necessary to revive our people's old lyrical stories which are far away from our memory, and we badly need design development to revive traditional cultural merchandise through visual modernization. Among various Korean cultural inheritances, lotus is often seen in tiles, porcelains and folk stories. In this study, I chose lotus as the subject material of textile design development, and my intention for this study is to reflect Korean traditional cultural value as much as I can, and to develop textile design of Korean images by adding modern scenes. For that, first I researched lotus pattern materials and examples of cultural merchandise.

• Preventive Nutrition and Food Science
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• v.13 no.4
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• pp.340-347
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• 2008

This study was conducted to develop a recipe for a nutritional cookie with lotus root powder that had the optimal composition of ingredients and texture resulting in high preference by all age groups. Wheat flour was partially substituted with lotus root powder to reduce its content. Response Surface Methodology was used to analyze the measured results, which showed 16 experimental points including 2 replicates for lotus root powder, sugar and butter. The compositional and functional properties were measured, and these values were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final mixture product. The sensory evaluation results showed significant values in color (p<0.01), texture (p<0.05) and overall quality (p<0.05). As a result, the optimal sensory ratio was determined to be 22.59 g of lotus root powder, and 53.08 g of sugar for every 120 g of butter.

• Journal of The Korean Society of Grassland and Forage Science
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• v.21 no.4
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• pp.211-216
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• 2001

In an effort to investigate the germination and growth characteristics of tannin containing forage crops (such as chicory, birdsfoot trefoil, Lotus pedunculatus, sulla, lespedeza, crownvetch, sainfoin), germinativity, seedling vigor, and productivity were studied. Although the cumulative germination percentage (CGP) of chicory and birdsfoot trefoil was low, the germination rate(GR) and days to reach 50% of final germination(Gt50) were excellent. Crownvetch, lespedeza and sainfoin showed poor germination. Chicory seeds were light but the rate of emergence and establishment were high. Seeds of Lotus pedunculatus and birdsfoot trefoil were also small, but their rates of emergence and establishment were quite good. On the other hand, seeds of sainfoin and crownvetch were heavy but their emergence and establishment rate were very low. Lespedeza was the best in getting over the hot summer, and crownvetch also survived well during summer. Chicory was good in productivity and early growing but its persistence was not good. In case of birdsfoot trefoil and Lotus pedunculatus their early growing were slow but their productivity and persistence were fairly well. Lespedeza, crownvetch, and sainfoin showed poor growth in Korea. Based on the results of this study it can be concluded that chicory would be better to use as short term high productive forage crop, and Lotus pedunculatus and birdsfoot trefoil could be used as continuous functional forage crops in Korea. (Key words : Tannin. Germination. Chicory. Birdsfoot trefoil, Lotus pedunculatus)

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.943-949
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• 2009

The objective of this study was to evaluate the quality characteristics of mung bean starch jellies prepared with additions of white lotus steam juice at differing levels (0, 2, 4, 6, 8 mL). The proximate composition of the lotus steam juice was $96.37{\pm}0.04\;g/100\;g$ for moisture, $0.75{\pm}0.01\;g/100\;g$ for crude protein, $0.24{\pm}0.01\;g/100\;g$ for crude fat, and $1.90{\pm}0.07\;g/100\;g$ for crude ash. As the level of lotus steam juice increased, the moisture contents and, L, a and b values of the jellies increased (p<0.05). However, the L value of the WSL8 group did not differ significantly. According to the mechanical evaluation results, hardness values of the WSL4 and WSL6 groups were increased (p<0.05), whereas, cohesiveness, gumminess and adhesiveness were not significantly different among the groups. Springiness was higher (p<0.05) in the WSL8 group compared to the other groups, and, chewiness was higher (p<0.05) in the WLS6, and WSL8 groups than in the WSL2 group. According to the sensory evaluations, the mung bean starch jellies prepared with 4~6 mL of lotus steam juice received the highest preference scores and were therefore chosen as optimal products.