• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.38 no.3 s.116
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• pp.29-37
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• 2006

To use bamboo in the pulp industry, the anatomical characteristics of 60-day-old, 1-year-old, 2-year-old, and 3-year-old moso bamboo (Phyllostachys pubescens Mazel), and the characteristics of fiber and sheet of alkali pulp made of moso bamboo were investigated. Moso bamboo is composed of metaxylens and parenchyma cells in the inner part of the wall, and thick-walled small bundle sheathes near the outer walls. Moso bamboo showed the heterogeneity in anatomical structure. The longest fibers were shown in the middle part, and the widest width in the inner part. The lignin contents were 14.4% in 60-day-old bamboo, which was not lignified yet. The lignin contents in bamboo above 1 year were approximately 35%. The yields of alkali pulp of moso bamboo were in the range between 41 and 47%, and the yields tend to decrease with the increase of ages. The lignin contents of 60-day-old bamboo were 2.1% and those of bamboo above 1 year showed approximately 4% to 5% increment. The length, width, and curl index of fiber in alkali pulp appeared to be similar in all ages. However, coarseness increased slightly with the increase of bamboo ages. The distribution of long fiber was shown much in 60-year-old bamboo. The optical and mechanical properties of moso bamboo tended to decrease with the increase of bamboo age.

• Journal of the Korean Society of Clothing and Textiles
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• v.37 no.5
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• pp.715-723
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• 2013

This develops a new and advanced S/S knitwear material made of linen/bamboo blended yarn. Linen/bamboo knitted fabrics were compared with linen/polyester knitted fabrics in terms of appearance as well as physical and comfort properties. Rib knitted fabrics were remarkably thicker than plain knitted fabrics. Knitted fabrics based on polyester yarns were heavier than those based on bamboo yarn. The porosity decreased in the following order: linen 100% > bamboo 100% > polyester 100%. The drape properties of bamboo 100% and linen/bamboo knitted fabrics were excellent. The pilling resistances of linen 100% and linen/bamboo knitted fabrics were excellent. The highest and lowest air permeability was observed in the case of linen/bamboo knitted fabrics and polyester 100% knitted fabrics, respectively. The instant cool-feeling was enhanced as the bamboo yarns were blended. The thermal conductivity of linen 100% knitted fabrics was the highest and the thermal conductivity of linen/bamboo knitted fabrics was higher than linen/polyester knitted fabrics. Bamboo 100% knitted fabrics showed a higher moisture regain than polyester 100% knitted fabrics. The results confirmed the superior appearance and comfort of a novel S/S knit wear material made of linen/bamboo knitted fabric.

• Journal of the Korea Furniture Society
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• v.11 no.2
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• pp.45-53
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• 2000

This study was carried out to determine the suitability of 3 months old bamboo species of Phyllostachys bambusoides S. et Z., Phyllostachys Pubescens Mazel and Phyllostachys nigra var henonis Stapf as raw materials for the manufacture of strandboard. Total of 108 strandboards were made using urea-formaldehyde resin content level of 12% and one percent of liquid wax emulsion. The strandboard consisted of three layers the top and the bottom layer of which were oriented to the same direction and weighted 25% of the strandboard each. The middle core layer weighed 50% of the board and was perpendicular to the outer top and bottom layers. Analysis was performed to determine the effect of strand lengths and Uowing years of 3 months, 2 years and 3 years on strandboard properties. The physical and mechanical properties of bamboo species and boards were measured and compared to the standard requirements of strandboards. The results are as follows; 1. The more the growing years the higher the density of bamboo. Top part of bamboo indicated higher density value than that of bottom part. 2. Bamboo showed higher static bending strength compared to the main wood species. Longer growing years of bamboo generally inclosed the static tending strength out there were no statistical significancies for Phyllostachys bmbusoides S. et Z. and Phyllostachys pubescens Mazel. 3. Strand length indicated no difference on density and moisture content of strandboard. 5 cm of strand length gave the best static bending strength and internal bonding strength. Bamboo strandboard exhibited lesser extents of thickness swelling than that of CSA standard. 4. 3 months old bamboo gave higher static bending strength of strandboard than those of 2 years and 3 years old bamboo. In case of Phyllostachys nigra var henonis Stapf, 3 months old bamboo indicated higher internal bonding strength than those of 2 years and 3years old bamboo. but in Phyllostachys bambusoides S. et Z., Phyllostachys pubescens Mazel, there were no difference among growing years. Growing years showed no different physical properties of bamboo strandboard.

• International Journal of Human Ecology
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• v.8 no.2
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• pp.99-106
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• 2007

In this study, the mechanical properties related to the fabric appearance of well being functional bamboo knitted fabric before and after loess dyeing were evaluated. The mechanical properties of fabrics were measured by KES-F system, that is, shape retention, draping, wrinkle recovery, compression property, and surface properties, and total hand value of three types of knitted fabric, 100% bamboo, 100% cotton, and bamboo / cotton blend (60 / 40) were evaluated before and after loess dyeing. As a result, it was found that appearance density, shape retention, and drape coefficient of cotton knitted fabric were greater than those of bamboo knitted fabric. After loess dyeing, shape retention and drape coefficient, wrinkle recovery of bamboo knitted fabric improved and WC/C and MMD/SMD decreased. According to THV, the hand of bamboo/cotton blend knit is the best among three samples by compensation the weak properties of the two fiber. Therefore, loess dyeing seemed to be a good method for improving shape retention and hand value of 100% bamboo and bamboo blended fabric.

• Proceedings of the KSRS Conference
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• 2003.11a
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• pp.441-443
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• 2003

The Bamboo stands, which had been planted for agricultural uses, have been spreading from fields to hills and mountains beyond farmers’ expectation over the last 50 years. Bamboo stands yield bamboo shoots to be served as a vegetable dish (‘takenoko in Japanese’) every spring, and supply materials for bamboo crafts in various ways. Now, as bamboo products have lost their social demand, bamboo stands has been gradually abandoned. This has resulted in the wild and unfavorable spread of bamboo stands in many regions over the western half of Japan. This paper illustrates the unfavorable spread of bamboo stands regionally in the southern Kyoto from 1985 to 1999 and the Yamashiro area from 1948 to 2000 through the observation of satellite images and aerial photographs.

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.283-290
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• 2018

This study examined the quality characteristics and anti-oral microbial activity of bamboo leaf jelly prepared with different 5 levels (0, 10, 20, 30, and 40%) of bamboo (Phyllostachys nigra var. henonis) leaf extract. The sugar contents of bamboo leaf jelly were increased significantly by increasing the level of bamboo leaf extract. The luminance and Hunter's a values of the jelly samples increased with increasing bamboo leaf extract, but the 40% bamboo leaf jelly had the lowest Hunter's b values. The hardness, adhesiveness, gumminess, and chewiness increased significantly with increasing bamboo leaf extract. Among the mechanical properties, only the flavor of the jelly with 30 and 40% bamboo leaf extract were increased significantly. The extract of bamboo leaves had strong antimicrobial activity against S. mutans, S. sobriuns, P. gingivalis, and P. intermedia at a concentration of 40%. These results suggest that bamboo leaf extract can be useful in the production of high quality jelly.

• Journal of the Korea Furniture Society
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• v.28 no.1
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• pp.27-35
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• 2017

Wooden artifacts are generally manufactured by lacal materials with cultural characteristics. Bamboo crafts province In recent years, production decreased due to products using resin and new materials, and in particularm the traditional bamboo craftsmanship is in a situation of extinction. Among the techniques of bamboo craftsmanship, Lamtae lacquer technique which lacquers on bamboo crafts made of piece bamboo and weaving pattern is applied to wooden craft, and the purpose of this study was to develop the products that can be utilzed in the modern residential space, and to make the skill of wood crafts using bamboo be developed and spread the prototype was made of traditional bamboo acts and crafts, furniture made of piece bamboo and weaving pattern, and wooden artifacts such as stationary goods and lighting.

• The Korean Journal of Food And Nutrition
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• v.20 no.2
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• pp.164-172
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• 2007

The purpose of this study was to investigate the properties of yellow layer cake made with bamboo leaf powder. Physical properties of the medium and cake flour with bamboo leaf powder were tested by falling number, farinogram, alveogram and after making yellow layer cake, which were tested by rheometer and water activity etc. We found that falling numbers increased with addition of bamboo leaf powder and adding bamboo leaf powder to the flour decreased peak viscosity, holding strength, final viscosity etc. The p value of the alveogram increased for the flour containing bamboo leaf powder increased, but development time and stability decreased. The water activity of the yellow layer cakes made with bamboo leaf powder decreased during storage, but they did not show significant differences. The results of the sensory test showed that the 3% of addition of bamboo leaf powder had the best scores.

• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.650-655
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• 2015

Bamboo sprout powder was added to rice cake in an effort to improve the quality and functional properties of dough. The contents of crude protein and carbohydrates increased as the amount of bamboo sprout powder increased, whereas moisture contents decreased. According to increasing contents of bamboo sprout powder, total amino acid contents significantly increased. Hunter's L value decreased as contents of bamboo sprout powder increased, whereas sucrose contents increased. Addition of bamboo sprout powder to rice cake increased dietary fiber contents. Sensory scores of rice cake containing 90 g of bamboo sprout powder were the highest of all rice cakes tested. According to the results, adding bamboo sprout powder could improve the quality and sensory characteristics of rice cake.

• Journal of the Korean Society of Combustion
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• v.15 no.1
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• pp.30-37
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• 2010

Carbonization characteristics of Indonesian bamboos were investigated using lab-scale tube furnace, in order to find optimum design temperature of a carbonizer for producing bamboo charcoal and vinegar. The bamboo samples used in this study are local bamboos from Damyang in Korea, Andong and Petung in Indonesia. Correlation of electric resistance, specific surface area and pH of bamboo vinegar with pyrolysis temperature has been investigated. Electric resistance of the charcoal increased for higher pyrolysis temperature the specific surface area was also increased as carbonization temperature got higher. Charcoal which has specific surface area of over $300\;m^2/g$ could be produced at $700^{\circ}C$. pH of bamboo vinegar was decreased for highter carbonization temperature and vinegar under pH 3 could be produced for all bamboo samples. In this experimental condition, it was found that lower carbonization temperature is better for producing bamboo vinegar of high quality, while higher temperature is better for obtaining bamboo charcoal with larger surface.