• Computers and Concrete
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• 제21권4호
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• pp.451-461
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• 2018

Present study is mainly concerned about the idea of innovative utilization of bamboo in modern construction. Owing to its compatible mechanical properties, a beneficial effect of its use in reinforced concrete (RC) frame infills has been observed. In this investigation, finite element analyses have been performed to examine the failure pattern and stress distribution pattern through the infills of a moment resisting RC frame. To validate the pragmatic use of bamboo reinforced components as infills, earthquake loading corresponding to Nepal earthquake had been considered. The analysis have revealed that introduction of bamboo in RC frames imparts more flexibility to the structure and hence may causes a ductile failure during high magnitude earthquakes like in Nepal. A more uniform stress distribution throughout the bamboo reinforced wall panels validates the practical feasibility of using bamboo reinforced concrete wall panels as a replacement of conventional brick masonry wall panels. A more detailed analysis of the results have shown the fact that stress concentration was more on the frame components in case of frame with brick masonry, contrary to the frame with bamboo reinforced concrete wall panels, in which, major stress dispersion was through wall panels leaving frame components subjected to smaller stresses. Thus an effective contribution of bamboo in dissipation of stresses generated during devastating seismic activity have been shown by these results which can be used to concrete the feasibility of using bamboo in modern construction.

• 한국식품영양학회지
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• 제12권6호
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• pp.575-581
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• 1999

In result of chemical properties of bamboo shoots and changes of chemical components of salted bamboo shoots during 120 days salting, the contents of moisture crude fat tannin and ascorbic acid were decreased but those of crude protein curde ash and salt concentration were increased. The main free amino acids of bamboo shoots were serine arginine alanine leucine and tyrosine. The content of total free amino acid was rapidly decreased in 80days-past of salting and after that slowly decresed. Wang bamboo shoots was the highest as 1060.18mg/100g in content of total free amino acid. The main mineral elements were K, P, Na and Mg. The contents of Fe and K were the hihest among them. The contents of P, Fe, Zn. Mn. Ge and Cu were decreased but K, Mg, Na and Ca were increased during salting. When fresh bamboo shoots were compared with salted bamboo shoots fresh bamboo shoots contained the contents of moisture crude protein crude fat tannin and ascorbic acid more than salted bamboo shoots did but the less the contents of ash fiber and salt concentration.

• Advances in Traditional Medicine
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• 제3권1호
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• pp.40-45
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• 2003

We studied the effect of Bamboo salt-pro on the growth and acid production of S. mutans. The growth of S.mutans was reduced by the presence of the Bamboo salt-pro (1 mg/ml) and NaCl (1 mg/ml) significantly, and the positive control group (1 % of NaF) also exhibited antibacterial activity significantly. Bamboo salt-pro (1 mg/ml) reduced the rate of acid production by S. mutans. Bamboo salt alone did not demonstrate such a reduction in acid production at the concentration of 1 mg/ml. The inhibitory action of Bamboo salt-pro on acid production was found at a concentration of 1 mg/ml, but bamboo salt alone was not at a concentration of 1 mg/ml. In addition, we investigated the anti-inflammatory effect of Bamboo salt-pro on human mast cell line HMC-1. Bamboo salt-pro (0.1 and 0.01 mg/ml) inhibited significantly the secretion of inflammatory cytokine, tumor necrosis factor-a with $59.47{\pm}0.15%$, $51.98{\pm}0.16%$ respectively. Our results suggest that Bamboo salt-pro importantly contributes to the prevention or treatment of periodontitis and other oral diseases and inflammatory diseases.

• 펄프종이기술
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• 제33권3호
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• pp.69-74
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• 2001

Diaper rash is found on the skin inside of babys diaper area. Most diaper rashes are caused by prolonged contact with the moisture, germs, and ammonia of the stool and urine. Some diaper rashes are caused by fungi infection such as candida albicans and Preteus vulgaris. In this study, Candida albicans was used as a test microorganism and experiment was carried out to inhibit diaper rash. Handsheets were treated with chitosan oligosaccharide, bamboo extractives, as well as mixture of monolaurin as an emulsifier and bamboo extractives. Both shake flask method and halo test were applied in order to examine the antimicrobial activity of each sample. It was found from both results of the halo test and shake flask method that handsheets treated with chitisan oligosaccharide or bamboo extractives showed antimicrobial property. In the treatment of bamboo extractives without emulsifier, no distinct difference in antimicrobial effect was found between bamboo branch and bamboo leaves extractives. In case of mixture of bamboo extractives and emulsifier, the result also suggested that bamboo branch showed better syngergistic effect than bamboo leaves. Both chitosan oligosaccharide and bamboo extractive can be used as antifungal agents against Candida albicans for making diaper.

• Journal of Animal Science and Technology
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• 제62권1호
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• pp.103-110
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• 2020

Quality characteristics of chicken emulsion sausage manufactured with various levels of NaCl and 9 times heated bamboo salt (0.3%, 0.6%, 0.9%, and 1.2% respectively) were examined. The pH value of chicken emulsion sausage was increase tendency with increasing amount of bamboo salt, on the contrary in case of NaCl sample were decrease tendency with increasing amount of NaCl. Both before and after heating, redness of chicken emulsion sausage with bamboo salt treatments were upward trend with increasing amount of bamboo salt. water holding capacity (WHC) of 1.2% NaCl sample was significantly higher than 0.3%-0.9% (p < 0.05), but 0.9%, 1.2% bamboo salt samples were significantly higher than 0.3, 0.6 % (p < 0.05). Water loss of 1.2% NaCl and 0.9% bamboo salt samples were significantly lower than other treatment (p < 0.05). Protein solubility values significantly increased amount of bamboo salt and NaCl (p < 0.05), and samples of 0.9% NaCl and 0.6% bamboo salt values show similar values. Cooking yield of samples were increased tendency with increasing amount of NaCl and bamboo salt. Also viscosity values of sample containing 1.2% bamboo salt sample showed higher viscosity than other treatments. These results show that containing 1.2% NaCl chicken emulsion sausage and 0.9% bamboo salt chicken emulsion sausage were similar physicochemical properties. Therefore, bamboo salt is suitable for manufacturing chicken emulsion sausage.

• 펄프종이기술
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• 제44권4호
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• pp.69-76
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• 2012

The bamboo fibers from three Korean bamboo species, Moso, Henon and Timber bamboo, were prepared by disintegration after thermal treatment. The samples were prepared according to the age of growth; bamboo shoots, 20 days and 50 days of growth. The fiber quality was also investigated by morphological and chemical analyses. There was no big difference in the dry mass of fibers among the three bamboo species. However, the dry mass of fibers from 50 days of growth was increased by 34%, whereas it was ranged in 9-20% in the case of fibers from bamboo shoots and 20 days of growth. In the results of morphological analysis, the fibers could be classified as the fibers from metaxylem, the fibers from parenchyma and the fines produced during disintegration. The fibers from 50 days of growth were separated from metaxylem, whereas the fibers from bamboo shoots and 20 days of growth were mainly consisted of fibers from metaxylem and parenchyma. The chemical analysis of fibers showed that the contents of carbohydrates, lignin and extractives were not much affected by thermal treatment.

• 디자인학연구
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• 제14권4호
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• pp.117-126
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• 2001

대나무의 시대적 사상 의미를 재분석하여 21C 문화산업 시대에 천연 소재로서 새로운 의미와 환경친화적 부가가치를 창출하는데 기여하고자 하였다. 대나무의 잠재유효성과 함께 미래 죽재산업과 죽세공예의 발전가능성을 제시하였다. 죽매합판 및 대나무 모양지가 개발됨에 따라 지역 직능별 기술제휴로 시장 활성화를 꾀하고, 고 부가가치 창출을 위한 죽세장식타일을 개발하였다. 대나무 수종과 특성, 원자재 가공 및 표현 방법을 고찰하였고 급변하는 기술로 전통 기능과의 접목 표현상 기술(記述)적 오류를 재 규명하였으며, 죽재합판의 활용도를 높이기 위해 국내외 응용 개발 사례를 분석하였다. 죽세장식 타일은 대나무 모양지를 바탕으로 한 가구문(door)장식과 실내장식용으로 개발하였다. 문양 디자인은 한국 전통 문양으로 십장생의 장수, 새천년을 의미한 거북, 학, 사슴을 단순하게 패턴화하여 생동감 있게 표현하였으며, 해, 산 시리즈는 대쪽의 바림 효과를 통한 빛살 이미지와 죽재질의 효과를 극대화했다. 卍 문양은 우주의 신비, 불교시찰 의미와 함께 전통 조각보완 칠교판 놀이, 아리랑 등의 이미지를 총합하여 한국 문양으로 장식성을 높였다. 죽세장식타일은 본 연구자의 20여 년 간 죽세가공 기술경험 축척과 담양 죽물공예단지 설비 및 가구 제작업체의 공조하에 이루어졌다. 현재 원자재 가공은 현지(담양) 설비를 이용하고 있으며, 시제품 개발과 함께 대학 내 디자인 벤처 '조선대방'에서 제작 납품하고 있다. 개발 제품은 가구 업체 주문에 의해 가구문에 장식되어 시판 중에 있다.

• 접착 및 계면
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• 제13권3호
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• pp.121-130
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• 2012

본 연구에서는 대나무섬유의 분쇄 유 무에 따라 섬유함량이 각각 30, 40, 50 wt%인 대나무/PLA 펠렛을 압출공정으로 제조하고 사출공정을 통해 대나무/PLA 바이오복합재료를 성형하여 그들의 기계적, 열적, 충격 특성과 수분흡수성을 조사하였다. 대나무/PLA 바이오복합재료의 굴곡탄성률, 인장탄성률, 저장탄성률 및 충격강도는 neat PLA에 비하여 두드러지게 증가되었다. 특히 탄성률은 분쇄된 대나무섬유의 도입에 의하여 더욱 증가하였다. 또한 분쇄한 대나무섬유의 사용이 바이오복합재료의 장시간 동안 측정한 수분에 대한 저항성 증가에 효과적이었다. 대나무섬유의 사용이 neat PLA의 열변형온도를 약 16% 향상시키는 효과를 나타내었으나, 분쇄된 대나무섬유의 사용에 의한 증가는 미미하였다. 분쇄된 대나무섬유의 사용은 바이오복합재료의 인장강도와 충격강도에는 크게 영향을 주지 않았다.

• 임산에너지
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• 제22권2호
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• pp.18-25
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• 2003

중국산 죽순대 (Phyllostachys pubescens)를 간이탄화로(400 - 500 ℃)에서 제탄하고 얻어진 죽초액에 대하여 그 특성을 검토하였다. 중국산 죽순대로부터 제조한 죽초액은 보매 비중 4.5, 유기산 함량 9.9%, pH 2.8, 용해타르함량 3.1%, 굴절률 13.1%를 나타내었다. 이들 죽초액의 구조 동정 및 정량 결과, acetic acid, 1-hydroxyl-2-propanone, methanol, 1-hydroxyl-2-butanone, propionic acid 등이 주요화합물로 국내산 죽순대 죽초액과 큰 차이가 없었다. 총 유기물 함량은 14.8% 이었으며 이중 유기산류 (acetic acid, formic acid, propionic acid, butanoic acid)는 9.0%로 전체 유기물 중 약 61%를 차지하였다. 페놀류와 중성류는 각각 0.8%와 4.5%로 전체 유기물의 약 6%와 31%를 차지하였다. 시판되고 있는 중국 재래식 죽초액의 경우 대부분의 물성치 및 유기물 함량이 낮은 것으로 보아 본 죽초액은 탄화 초기단계에서 포집하여 숙성시켰을 가능성이 높다고 생각되었다.

• 한국식생활문화학회지
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• 제29권3호
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• pp.298-306
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• 2014

The purpose of this study was to investigate the quality characteristics of steamed bread using mixed flour containing bamboo leaf and lotus leaf powders. Properties of the steamed breads were tested by colorimeter, water activity, rheometer, SEM, and sensory tests. The L values and a values were higher in steamed bread with bamboo leaf powder. On the other hand, the b values of streamed bread with bamboo leaf powder were lower than lotus leaf powder. During storage, the hardness of steamed bread with bamboo leaf and lotus leaf powders increased control. Furthermore, steamed bread with lotus leaf powder showed hardness than bamboo leaf powder. The springiness of all steamed breads decreased with storage, and steamed breads with bamboo leaf powder showed lower values than lotus leaf powder. The cohesiveness of the control was the highest, and all samples showed significant differences each other. The gumminess of the control was higher than steamed bread with bamboo leaf and lotus leaf powders. Moreover, longer storage time yielded higher gumminess. control relatively smoother surface than that of 1% bamboo leaf powder. The steamed bread with lotus leaf powder had a rougher surface than bamboo leaf powder. sensory characteristics of steamed bread, green color of the samples with bamboo leaf powder was darker than lotus leaf powder. Leaf odor was similar throughout. Freshness of steamed bread containing 1% bamboo leaf powder the highest. The overall acceptability of consumer acceptance was the control, followed by steamed bread containing 1% lotus leaf powder.