• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2019년도 추계 학술논문 발표대회
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• pp.33-34
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• 2019

Malaysia, as a tropical rainforest country, enjoys an abundance of bamboo plant that proliferate throughout the country. The application of geopolymer technology has become a trend and preserve the environment from harm. Fly ash geopolymer concrete has low early strength and requires 24 hours for the concrete to harden. Thus, the presence of calcium and potassium content in bamboo ash could remedy this problem. Besides, there is no research regarding the use of bamboo ash as a binder in geopolymer concrete. Therefore, the presence of bamboo ash could improve the research field with the use of agriculture waste in a building construction. This research aim is to use bamboo ash in the production of fly ash geopolymer concrete. The specimens were casted in $100mm{\times}100mm{\times}100mm$ cubes and sodium based activator were used as the alkaline solutions. The binders are formulated with different binder ratio. All test specimens were cured at ambient temperature ($23^{\circ}C-25^{\circ}C$) and 100% fly ash was chosen as control specimen. To determine the mechanical properties of fly sh geopolymer concrete with the presence of bamboo ash, compressive strength test was conducted. The test results depicted that as the percentage of bamboo ash decreases, compressive strength increases. Also, the addition of 5% of bamboo ash into fly ash geopolymer concrete could improve the early strength in 7 days. The results were proven with the result explained by X-ray fluorescence (XRF) and X-ray diffraction (XRD). Therefore, it can be concluded that the addition of bamboo ash improved the properties of fly ash geopolymer concrete at early ages.

• 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.

• 한국식생활문화학회지
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• 제28권5호
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• pp.502-511
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• 2013

This study evaluated the composition two popular species of edible bamboo shoots in Korea (Phyllostachyspubescens and Sinoarundinarianigra) and the effect of their abundant dietary fiber on intestinal microorganisms in healthy young women. The ranges of total moisture, crude protein, crude lipid, crude ash, and dietary fiber content were 87.190.8, 2.943.5, 0.150.39, 0.411.05, and 4.206.15% (wet weight basis), respectively. Moisture and crude ash content increased after heat treatment; however, crude protein, crude lipid, and dietary fiber content were reduced after heating. The major minerals found in bamboo shoots were potassium, phosphorous, sulfur, magnesium, and calcium. In addition, glucose and fructose were abundant free sugars, while asparagine and tyrosine were the most abundant free amino acids. Approximately 70% of the total free fatty acids found in bamboo shoots were linoleic acid and linolenic acid. The ascorbic acid content was 6.60~17.56 mg/100 g (wet weight basis), and one phenolic compound, p-hydroxy benzoic acid, was 0.10.2% (wet weight basis) and detected by HPLC analysis. The intake of bamboo shoots for seven days significantly increased viable cell counts of Lactobacillus spp. and reduced viable cell counts of Bacteriodes spp. in feces (p<0.05). In our data, bamboo shoots may be useful in the food industry as high dietary fiber ingredients.

• 한국식생활문화학회지
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• 제31권3호
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• pp.213-219
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• 2016

Analysis of nutritional compositions of soybean sprouts cultivated with bamboo ash was carried out. Bamboo ash was utilized as sprouting water of soybeans and adjusted to 0.2, 0.6, 1.0, 1.4, 2.0, 6.0 and 10.0 g/L. Stem length and contents of isoflavone (daidzin, glycitin, genestin, daidzein, glycitein, and genestein) and vitamin C in soybean sprouts cultivated with 0.2 g/L were higher than those in soybean sprouts cultivated with only water. Potassium, magnesium, and calcium of all cultivation methods were detected in higher contents than others. In particular, potassium showed a high absorption rate in the soybean sprouts. The major amino acid was asparagine (616.05~849.15 mg/100 g, soybean eq.), and contents of lysine, leucine, and ornithine in soybean sprouts cultivated at 0.2 g/L were higher than those of methods by only water and addition of 6-benzylaminopurine. According to the results, soybean sprouts cultivated with 0.2 g/L of bamboo ash were effective for increasing nutritional compositions.

• 한국식생활문화학회지
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• 제30권2호
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• pp.233-240
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• 2015

To make fermented bamboo shoot liquid, we isolated and classified a microorganism growing in bamboo shoot and investigated its quality characteristics. Crude fiber, crude ash, nitrogen-free extracts, and total sugar contents were higher after fermentation. For free amino acids, only alanine was detected in the control group. Detected 13 kinds of free amino acids were detected in fermented bamboo shoot liquid. In organoleptic test, fermented bamboo shoot beverage containing 20 percent strawberry showed the highest consumer preference.

• 한국산림과학회지
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• 제78권1호
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• pp.55-60
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• 1989

진주시(晋州市) 가좌동(加佐洞) 산(山) 117림(林)에서 생산(生產)된 맹종죽(孟宗竹)의 죽순성분(竹筍成分)을 분석(分析)하기 위하여 생죽순(生竹筍)과 죽순(竹筍)통조림의 성분분석(成分分析) 및 생죽순(生竹筍)의 부위별(部位別) 성분함량(成分含量)을 비교분석(比較分析)한 결과(結果) 다음과 같다. 1) 생죽순(生竹筍)은 죽순(竹筍)통조림에 비(比)하여 주요성분(主要成分) 단백질(蛋白質), 지방(脂肪), 조섬유(組纖維), 회분(灰分) 및 열량(熱量)에서 성분함량(成分含量)이 높은 반면 수분(水分), 당분(糖分)의 함량(含量)은 낮았다. 2) 무기물(無機物) 성분(成分)은 공(共)히 K성분함량(成分含量)이 높았으며 특(特)히 Ca함량(含量)은 일본산(日本產) 성분분석치(成分分析値)보다 월등(越等)히 높았다. 3) Vitamin A, $B_1$, $B_2$ 및 C의 함량(含量)은 생죽순(生竹筍)에서 월등(越等)히 많이 함유(含有)하고 있었다. 4) 생죽순(生竹筍)의 부위별(部位別) 성분함량(成分含量)은 단백질(蛋白質), 당분(糖分), 회분(灰分) 및 열량(熱量)은 상부(上部)에서 가장 많이 함유(含有)하고 있으며 조섬유(組纖維) 및 수분(水分)은 하부(下部)에 많이 함유(含有)하고 있었다. 5) 생죽순(生竹筍)의 부위별(部位別) Vitamin 성분중(成分中) A및 C는 중앙부(中央部)에 $B_1$은 상부(上部) $B_2$는 하부(下部)에 각각(各各) 많이 함유(含有)하고 있었다.

• 한국식생활문화학회지
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• 제25권6호
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• pp.770-778
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• 2010

Bamboo leaf powder was added to Jeolpyun to increase the neutraceutical effects and storage period. The bamboo leaf powder was added to rice flour at ratios of 0, 4, 6, 8, and 10% (w/w), and they were treated with aqueous malt extract to extend storage. The Jeolpyun was stored at $20^{\circ}C$ for 72 hr, and the physical and sensory characteristics were evaluated. As a result, the crude fat, crude protein, moisture, crude ash and total dietary fiber contents in bamboo leaf powder were 4.36, 11.29, 3.37, 7.33, and 65.57%, respectively. The Hunters L, a, and b values decreased significantly as the amount of bamboo leaf powder increased; however, the a and b values increased during storage. The paste property setback values decreased with the malt extract treatment and with increasing amounts of bamboo leaf powder. In a sensory analysis, hard texture strength in the malt extract and bamboo leaf powder treatment groups was less than that in the control during storage. The Jeolpyun prepared with malt extract and no bamboo leaf powder was the most accepted by consumers. Although adding bamboo leaf powder resulted in less consumer acceptance except for the flavor attribute, adding 4% and 8% bamboo leaf powder resulted in better consumer acceptance for texture, taste, and overall acceptance than that of the control. In a microbial analysis, adding bamboo leaf powder resulted in fewer mold colonies. In conclusion, adding 4% bamboo leaf powder and malt extract to Jeolpyun improved its storage properties.

• 한국식생활문화학회지
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• 제21권2호
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• pp.179-186
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• 2006

담양 염장 죽순을 첨가한 요구르트를 개발하기 위해 죽순에 함유되어 있는 일반성분을 분석하였고, 관능검사를 통해 최적 발효조건과 죽순첨가 형태를 결정하였다. 죽순은 수분함량이 82.59 %, 단백질 4.56 %, 지질 0.52 %, 회분 0.50 %, 그리고 식이섬유소가 11.72 %(w/w) 함유되어 있었으며, 무기질은 Ca, P, S, Na, Mg, K 순서로 높은 함량을 보였다. 죽순을 첨가하기 위한 요구르트는 ABT-5 미생물을 0.005 % 접종하여 $40\;^{\circ}C$에서 13시간 발효시켰으며, 요구르트 첨가용 죽순은 형태를 달리하여 관능검사를 실시한 결과 $5{\times}5{\times}5\;mm$ 크기로 절단한 죽순을 50 % 설탕에 절임하여 15 %(w/w) 비율로 첨가한 시료의 선호도가 가장 높았다. 이와 같이 제조된 죽순 요구르트는 $4\;^{\circ}C$ 냉장온도에서 15일 동안 저장 중 pH와 산 생성, 젖산균수, 그리고 비피더스균수의 변화가 나타나지 않아 저장성이 우수였다. 따라서 죽순 첨가 호상요구르트는 기호성과 품질 특성이 우수하고 영양학적으로도 훌륭한 상품적 가치가 있을 것으로 판단된다.

• 한국식품저장유통학회지
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• 제22권3호
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• pp.322-327
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• 2015

죽순분말을 첨가한 전병을 제조하여 첨가 수준별 품질특성을 조사하였다. 죽순분말 첨가 전병의 일반성분 중 조단백질, 식이섬유와 회분의 경우 죽순 분말 첨가량이 증가할수록 높아지는 경향을 보였고 조지방은 감소하였다. 유리아미노산 함량의 경우 죽순분말을 첨가할수록 증가하는 결과를 보였다. 색도에서 명도를 나타내는 L값은 죽순 분말 첨가량이 높아지면서 증가하였고, 무첨가구 시료와 타 시료간의 색차값을 비교한 ${\Delta}E$ 값의 변화는 죽순 분말 100 g 첨가구가 4.58로 나타나 죽순 분말 첨가가 전병 고유의 색에 영향을 주는 것으로 나타났다. 유리당 함량은 죽순 분말을 첨가하면서 다소 감소하는 것으로 나타났다. 관능에 따른 시료별 선호도 결과 죽순 300 g 첨가 시료가 색(color), 향미(flavor), 맛(taste), 식감(chewiness) 모두 가장 높은 값을 나타냈다. 전반적 기호도와 다양한 관능검사 결과를 종합하여 볼 때 전병에 첨가하는 죽순분말의 적정비율은 300 g 수준이 가장 좋은 것으로 나타났다.

• 한국가구학회지
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• 제25권3호
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• pp.207-212
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• 2014

With increased interests in environmental issues, people are looking for new materials that serve special and bio-activated functions. One of interesting materials is charcoal which has excellent adsorption ability for harmful volatile organic compounds, fireproof performance, far-infrared ray emission, and electromagnetic shielding. Since non-crack carbonized board was developed from wood-based composite materials, carbonization method might be applied to woodcraft products such as wood cup and bamboo. In this study, manufacture of wood charcoal bowl was conducted with carbonization method developed in 2009 in order to activate wood products market. Ash tree(Fraxinus rhynchophylla) cup was carbonized at $600^{\circ}C$ with two pretreatments which were phenol resin and wood tar solution treatment. After carbonization of ash tree cup, non-crack charcoal cup were successfully manufactured. Phenol resin treatment affected on charcoal cup manufacturing both positively and negatively. For a positive way, it prevented shrinkage. For a negative way, it decreased water repellency. On the contrary, wood tar treatment accelerated shrinkage a bit and increased water repellency. Based on the results, wood tar can be used as pre-treatment solution for reducing post-treatment costs. We confirmed woodcraft products can be carbonized without deformation, so carbonization may provide a high value-added products from wood.