• Journal of the Korean Society of Clothing and Textiles
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• v.22 no.7
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• pp.862-871
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• 1998

In this study, the effect of sizing on the physical and mechanical characteristics of Hansan ramie was studied. 2 kinds of Hansan ramie were used for this study and one kind of the chinese ramie was also used for comparing with the characteristics of Hansan ramies. The following results were obtained from this experimental study. The wrinkle recovery angle was gradually reduced according to the increasing of the concentration of sizing agent. As the size agent could easily penetrate between the thick yarms, the effect of sizing on the wrinkle recovery angle was evident on the Chinese and Hansan coarse ramie. The result of KES-F system showed that the sizing affected much on the bending properties and shear properties. As the size concentration was increased the shear properties were increased more evidently on the Chinese and Hansan coarse ramie. The result of KES-F system showed that the sizing affected much on the bending properties and shear properties. As the size concentration was increased the shear properties were increased more evidently than the bending properties. The other mechanical properties didn't changed much by sizing. The calculated primary hand value also showed that the ramie became more stiff after sizing.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.636-641
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• 2006

Jeolpyun with different amounts of added ramie (Ramie Jeolpyun) was prepared and the quality characteristics were examined. Texture profile analysis, Hunters color and total microbial counts were carried out during storage for 4 days. Sensory evaluation was carried out during storage for 2 days. The L value of Jeolpyun with 0% added ramie was one of the highest in the sample and increased with increasing storage time. In texture profile analysis, hardness, chewiness, gumminess were increased with increasing storage time. The hardness of Ramie Jeolpyun with 80% added ramie was one of the lowest in the samples. The total microbial counts of Ramie Jeolpyun were increased during storage. The results of sensory evaluation showed that Ramie Jeolpyun with 60% and 80% added ramie had a high score in color, flavor and softness.

• Journal of the Korean Society of Clothing and Textiles
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• v.22 no.8
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• pp.1060-1068
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• 1998

The effects of various catalysts and softners on the anti-crease finish of ramie with glyoxal were investigated. A number of metal salts commonly used as Lewis acid catalysts in DP finishing of cotton with formaldehyde and N-methylol agents were screened for glyoxal treatment of ramie fabric. Various organic and inorganic acids were mixed with Lewis acid catalyst as co-catalysts to improve catalytic activity. As a result, the combination of aluminum sulfate and citric acid was proven highly effective in catalyzing the crosslinking of ramie cellulose by glyoxal under lower curing temperature. With a mixed catalyst, performance properties, such as whiteness and tearing strength as well as wrinkle recovery of treated ramie fabric were improved as compared with that treated with aluminum sulfate alone. Additional improvement of tearing strength and wrinkle recovery was achieved by applying silicons softner in the treatment bath.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.763-772
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• 2011

This study evaluated the antioxidative activity and quality characteristics of Sulgidduk (traditional rice cakes) prepared with ramie leaf powder, in order to measure the antioxidative activity of ramie leaves, which are a potentially useful antioxidant food. Antioxidant activities were measured by total phenolic contents, the scavenging activities of DPPH radicals and ABTS+ radicals, and the reducing power. The total phenolic content of freeze dried ramie leaves was estimated at $58.70{\pm}11.42mg$ GAE/g. The $IC_{50}$ values for DPPH radicals and the ABTS+ radical scavenging activity of the ramie leaves were $23.76{\pm}1.41ug/mL$ and $174.82{\pm}6.4ug/mL$, respectively. The leaves also showed a high reducing power of $1.1057{\pm}0.03$ (O.D). To increase the utilizability of ramie leaf, we made Sulgidduk with added ramie leaf powder. Re-grading the quality characteristics of the altered Sulgidduk, the 3% and 5% addition levels most satisfied texture profile analysis and sensory evaluation. The antioxidative effect of the Sulgidduk significantly increased as the addition level increased, compared to the original Sulgidduk. In term of DPPH radical scavenging activity, the 5% or more addition level Sulgidduk showed an antioxdative effect increase of more than 50%. At the 3% or higher addition level, there was higher antioxidant activity than in the positive control group, which included vitamin C and BHT additions. We thus concluded that Sulgidduk with added ramie leaf power can be manufactured as a food that can satisfy sensory preferences as well as boosting antioxidant activity, at both the 3% and 5% addition level.

• Journal of Fashion Business
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• v.18 no.4
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• pp.15-27
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• 2014

A natural colorant was extracted from Acer ginnala, Alnus japonica and gromwell as extractants. Studies have been made on the effects of the kind of extracts and dyeing/mordanting conditions on colorimetric changes of ramie fabrics. The color of fabrics tended to become darker as the numbers of dyeing process and mordanting process increased using three kinds of extracts. As the numbers of dyeing and mordanting increased, the ramie fabrics gradually increased to show reddish and bluish signs using Acer ginnala, Alnus japonica, and gromwell extracts(500ml and 1,000ml). In the case of 1,500ml of gromwell extracts, the ramie fabrics showed the color with more redness and yellowness. Color difference (${\Delta}E$) of dyed and mordanted fabrics increased as the numbers of dyeing and mordanting processes increased. The apparent colors of ramie fabrics using Acer ginnala were Y and GY. The Alnus japonica extracts produced Y and GY colors on ramie fabrics. With varying amount of gromwell extracts, the colors of dyed and mordanted fabrics were R, YR, GY, G, PB, P and RP, however, the main color was PB. It was concluded that the extracts of Acer ginnala, Alnus japonica and gromwell can be used as a natural dye producing black colors.

• The Research Journal of the Costume Culture
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• v.14 no.6
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• pp.1015-1026
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• 2006

The purpose of the study were to find out (1) the effect of motives on perceiver's image perception on ramie fabrics, and perceiver's trait, age and gender on sensory image evaluation of ramie fabrics. The research was a quasi experiment and experimental materials developed for the study were a set of material stimuli and semantic differential scales to measure sensory image of the stimuli, an aesthetic value scale. the independent design was motif design techniques(Plain Weave, burnt-out, embroidery, stripe, check). The subjects were 421 adults in Daejeon and Seachun. The results was as follows: The factor analysis of semantic differential scales for the ramie materials emerged 4 different image dimensions: attractiveness, hand, elegance, weight). The five design techniques showed significantly different image affects on some selective dimensions. The burn-out design gave the most attractive image, the embroidery design gave the softest image and plain weaved fabric presented the lightest hand image. Consumer's aesthetic values, gender and age tended to affect sensory image evaluation of ramie materials. On conclusion the result revealed that design strategy for the ramie material, design development though motives will be an essential process. and for material design pursued design image and target consumer's trait should be carefully considered.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.1-10
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• 2013

This study investigates the quality characteristics of soybean dasik made by mixing roasted beans with ramie leaf(Boehmeria nivea) extract powder. The results are as follows. For soybean dasik not including(0%) ramie leaf(Boehmeria nivea) extract powder, its moisture contents has appeared the lowest to $8.39{\pm}0.98%$, while soybean dasik with 10% ramie leaf extract powder the highest moisture contents to $14.71{\pm}0.02%$. As the content of ramie leaf(Boehmeria nivea) extract powder increased, the L-value, the a-value and b-value of soybean dasik with ramie leaf(Boehmeria nivea) extract powder significantly decreased(p<0.05). Among the texture measurement items of soybean dasik with ramie leaf(Boehmeria nivea) extract powder, the hardness, the gumminess, and the chewiness significantly increased as more amount of ramie leaf(Boehmeria nivea) extract powder added, whereas the adhesiveness and the cohesiveness significantly decreased(p<0.05%). The sensory evaluation, color and taste, softness and overall acceptability of soybean dasik with ramie leaf(Boehmeria nivea) extract powder showed that the one with 8% ramie leaf(Boehmeria nivea) extract powder were the most highly preferred, and there was no significant difference in the flavor. In conclusion, the soybean dasik added with 8% ramie leaf(Boehmeria nivea) extract powder is considered the most desirable in all of color, taste, flavor, and overall acceptability.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.478-485
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• 2015

This study was conducted to investigate the effects of ramie leaf powder on the quality characteristics of pork patties. The moisture, crude protein, crude fat, and crude ash in freeze-dried ramie leaf powder were found to be 4.67% (w/w), 25.61% (w/w), 6.66% (w/w), and 16.88% (w/w), respectively. Pork patties were prepared by adding varying amounts of ramie leaf powders up to 1.5% (w/w) of the pork patty formulation. The moisture contents of meat patties containing ramie leaf powder were lower than that of the control patty, but there was no significant difference in pH values between the patties. With increasing amounts of ramie leaf powder, chromaticity decreased in brightness ($L^*$) and redness ($a^*$), but increased in yellowness ($b^*$) in the raw patties. In texture analysis, hardness, springiness, cohesiveness, and chewiness of the pork patties increased as more ramie leaf powder was added to the pork patties. Thiobarbituric acid reactive substances (TBARS) values increased during storage in pork patties without ramie leaf powder, but those formulated with ramie leaf powder showed lower TBARS values than those in the control groups. Sensory panels determined that pork patties containing 0.5% ramie leaf powder had higher scores for overall acceptability.

• Food Science and Preservation
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• v.19 no.6
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• pp.841-848
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• 2012

Response surface methodology was applied to the processing conditions to investigate the physicochemical properties of ramie porridge. In the processing conditions based on the central composite design with the addition of ramie leaf powder (0-4 g) and water (700-1100 g), the coefficients of determination (R2) of the models were above 0.9141 for the physicochemical properties, above 0.7627 for the Hunter color parameters, and above 0.8975 for the rheological properties. The soluble solid content, viscosity, and gumminess of the sample decreased significantly with an increase in the water added, whereas the spreadability and adhesiveness increased significantly. The Hunter color L value of the sample decreased significantly with an increase in the amount of ramie leaf powder added, whereas the Hunter b value increased significantly. The estimated maximum viscosity of the ramie porridge was shown to be 24,643 cp when 1.90 g ramie leaf powder and 700.24 g water were added; the estimated maximum lightness of the ramie porridge was shown to be 59.11 when 0.02 g ramie leaf powder and 869.30 g water were added; and the estimated maximum gumminess of the ramie porridge was shown to be 21.46 g when 2.12 g ramie leaf powder and 700.35 g water were added.

• The Research Journal of the Costume Culture
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• v.16 no.1
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• pp.130-144
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• 2008

A recent concern about Goguryeo era reflects the efforts to find out our spiritual roots, which have descended from the ancient times; Goguryeo clothing study leads to analysis of our national spirit in terms of form. This study aims to analyze formal property and intrinsic meaning of Goguryeo clothing for Korean ramie clothing design and draw traditional images to derive design elements applicable to ramie clothing. On the basis of technical books, newspaper article, internet and precedent studies, theoretical study on Goguryeo clothing and ramie property was followed up with positive study to analyze the clothing on the Goguryeo ancient tomb mural. The results are as follows: First, a progressive spirit is to progress and develop anything actively; This spirit represents Goguryeo people's ambition and racial characteristic as horse-riding people; The rigidity of ramie fabric is suitable for expressing straight silhouettes and detail in Goguryeo dress. Second, a fluidity means flowing property in opposition to fixation; in the case of clothing, it has a tendency to change form according to body motions; The extensibility and crease-resistance of ramie fabric is suitable to express pleated skirts and holds high design value for modern people who tend to regard clothing as important individuality expression. Third, a universal property to introduce and receive; as Goguryeo was a prosperous country established by conquering an open plain, the period formed a society that recognized diversity by introducing foreign cultures freely; a universality suggests the direction of modernization of traditional ramie clothing and stimulates us to discovert new design through compromise between various cultures rather than to stick to traditional style. Considering the fact that precedent studies on traditional clothing are concentrated upon the Joseon period and also limited to formal analysis, this study aims to derive design elements for actual clothing making. These results are expected to be used as basic material for study as well as reference for designers who wish to design modern Korean clothing.