• Horticultural Science & Technology
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• v.19 no.2
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• pp.140-144
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• 2001

Field investigations were initiated to determine possible new 'ssam' vegetable that could be grown during the summer season in highland. Korean 'ssam' means cooked rice in vegetables. The 'ssam' vegetable is called that those leaves has been used for wrapping at meal. Seventeen leafy vegetables were studied, including chard (Beta vulgaris L. var. flavescens DC.), leaf broccoli (Brassica oleracea L. var. italica), Chinese leek (Allium tuberosum Rottl.), Japanese hornwort (Cryptotaenia japonica Hassk), red leaf mustard (Brassica juncea L.), green leaf mustard (Brassica juncea L.), leaf parsley (Petroselinum crispum Nijim), pakchoi (Brassica campestris L. ssp. chinensis Jusl.) tatsoi (Brassica campestris var. narisoma), kale (Brassica oleracea var. acephala), collard (Brassica oleracea var. acephala), Korean mint (Agastache rugosa O. Kuntze), romaine lettuce (Lactuca sativa L. var. longifolia Lam.), red leaf chicory (Cichorium intybus L. var. folisum), red chicory (Cichorium intybus L. var. folisum), green leaf chicory (Cichorium intybus L. var. folisum), and sprouting broccoli (Brassica oleracea L. var. italica). Date of the first harvest in 1999 was July 10th in chard, leaf broccoli, red mustard, mustard, leaf parsley, pakchoi, tatsoi, kale, collard, Korean mint, red leaf chicory, red chicory, green leaf chicory, and sprouting broccoli. Date of the first harvest for Chinese leek, Japanese hornwort, and romaine lettuce was from the middle of June to the late of August. Based on ratings on marketable yield, we found good leaf shape, taste and yield in chard, red leaf mustard, green leaf mustard, pakchoi, tatsoi, romaine lettuce, red leaf chicory, red chicory, and green leaf chicory. Even though the most of all these vegetables were obtained high scores by test panels in shape, taste and quality, but some of them revealed inadequate leaf size as a 'ssam' vegetable. That problem will be solved by control of harvesting time. On the basis of this observation, chard, red leaf mustard, green leaf mustard, pakchoi, tatsoi, romaine lettuce, red leaf chicory, red chicory, and green leaf chicory were rated as promising 'ssam' vegetable by analysis of profits, adaptation, and quality.

• Nutritional Sciences
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• v.6 no.4
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• pp.216-222
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• 2003

This study investigated the effects of feeding mulberry leaf extracts on lipid composition in rats fed high cholesterol diets. An initial 30-person sensory evaluation of preparations containing various concentrations of mulberry leaf extract showed that a preparation containing 9% mulberry leaf extracts was the most highly preferred. In addition, subsidiary materials of pine needle extracts and mugwort extracts were added to weaken the unpleasant smell of mulberry leaf extract A preparation containing 9% mulberry leaf extract with 3% mugwort extract and 7% pine needle extract was given highest preference scores by the 30-person panel. When comparing the functional ingredients contents of the various preparations of mulberry leaf extracts, such as GABA, DNJ and flavonoids, no significant differences were found as a result of adding subsidiary materials (pine needle and mugwort extracts). Sprague-Dawley male rats weighing l00$\pm$10g were randomly assigned to one normal diet group, and to four high cholesterol diet groups containing 1% cholesterol, to elucidate the functionality of the mulberry leaf extract The four high cholesterol diet groups were classified into: a mulberry leaf extract diet group free of subsidiary materials (EB group); a mulberry extract diet group with pine needle extracts (EP group); a mulberry leaf extract diet group with mugwort extracts (EM group); and a control group (HC group). The mulberry leaf extracts were provided as drinking water; the diet and water were fed ad libitum. Hepatic cholesterol and triglyceride levels were higher, by 279% to 475%, in the high cholesterol groups compared to the normal diet groups, but were significantly lower in the three groups supplied with mulberry leaf extracts, compared with the high cholesterol control. There were no changes in functionality of the mulberry leaf extract preparations due to the addition of subsidiary materials. In conclusion, preparations of mulberry leaf extracts were shown to improve lipid metabolism in rats fed a high cholesterol diet, by reducing hepatic and plasma triglyceride and cholesterol levels. Also human palatability of the mulberry leaf preparation was improved by adding subsidiary materials such as pine needle and mugwort extracts.

• Journal of Ecology and Environment
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• v.33 no.1
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• pp.59-65
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• 2010

Because seagrass production significantly contributes to the biodiversity and production of coastal and estuarine ecosystems, accurate estimation of seagrass productivity is a critical step toward understanding the ecological roles of seagrass in these ecosystems. To develop an accurate and effective method of measuring seagrass productivity, we estimated leaf productivity of eelgrass (Zostera marina) on the southern coast of Korea using three methods, the conventional leaf marking method, the elongation-mass method (Short '87 method), and the plastochrone method. In each season, shoots were pierced through the bundle sheath using a hypodermic needle and were collected after 2-4 weeks had elapsed to estimate their productivity. The leaf elongation and the leaf plastochrone intervals varied significantly among seasons. On an annual basis, the conventional leaf marking method showed the lowest leaf productivity estimates compared to the elongation-mass method and the plastochrone method, suggesting that the conventional leaf marking method underestimated leaf productivity as it ignored leaf maturation processes and new leaf growth within the sheath. Since the elongation-mass method considered leaf maturation processes, this method produced higher leaf productivity estimates than the conventional leaf marking method. On an annual basis, the plastochrone method produced the highest leaf productivity estimates. Below-ground productivity, which can be easily estimated using the plastochrone method, ranged between 3.29 and 5.73 (mg dry weight $shoot^{-1}\;day^{-1}$) and accounted for about 17.8% to 30.3% of total productivity. Because of the high contributions of below-ground productivity to total seagrass production, we suggest that the plastochrone method is an effective and simple technique for assessing both above- and below-ground productivities.

• Progress in Medical Physics
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• v.15 no.1
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• pp.17-22
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• 2004

Multileaf collimator (MLC) is now rapidly replacing the lead ahoy block to shape the radiation treatment field. In addition to its defect of rectangular field shaping and increased penumbra width, it has another possible problem, and that is of radiation transmission between leaves, which needs to be maintained at as low a level as is permissible. The authors measured and analyzed the inter-leaf and cross-leaf transmissions of MLC by Varian Associates Inc, before its clinical application. The inter-leaf and cross-leaf transmissions were calculated by comparing the measured point doses in the polystyrene phantom in the open field and in a total closure of MLC. The beam profile of the inter-leaf and cross-leaf transmissions were depicted by using a water phantom. A photon beam of 6 MV was used in the measurement. The inter-leaf transmission was 1.63∼1.67%, indicating that the shielding effect of MLC is excellent. However, the cross-leaf transmission in the central area was 18.4∼18.7% and this is well over the clinically acceptable limitation of 5%. The beam profile of cross-leaf transmission displayed 80∼90% transmission near the field edge, so that the cross-leaf transmission was 14∼17% in this area. The multileaf collimator has an excellent shi디ding effect and the inter-leaf transmission is negligible so that it can be used in clinic as a good replacement of the conventional lead alloy block. However, care must be taken to avoid the cross-leaf transmission in the radiation field.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.433-439
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• 2005

Soybean is an important plant as it is the source of protein and oil as well as various phytochemicals that are related with biological activity. Over the past decades, scientists have conducted considerable research on the physiological properties of soybeans, especially isoflavones, which are the characteristic components in soybeans. However, there is no research on the properties or the bio-functionality of soybean leaf. Jangachi and kimchi are two of the traditional special dishes of Gyungsang Province in Korea which we made from soybean leaves. Depending on the recipe, green or yellow soybean leaves are used for the preparation of these two side dishes. We compared the antioxidative activity and measured the contents of isoflavones, total phenol, chlorophylls, carotenoids, and vitamin C in the ingredients (green and yellow soybean leaf) and the final side dishes (jangachi and kimchi). We Int report that isoflavones were contained in soybean leaf and that jangachi had the highest isoflavone contents among the samples. Yellow soybean leaf contained higher isoflavones than green soybean lear and kimchi. From the TEAC assay results, the sequence or antioxidative activities was yellow soybean leaf > soybean leaf jangachi > green soybean leaf > soybean leaf kimchi. The sequence was the same with total phenol contents, indicating that antioxidative activity is highly related with total phenol level. Chlorophylls, carotenoids and vitamin C existed abundantly in green soybean leaf. In conclusion, soybean leaf could be a good material for health due to the presence of isoflavones and the other useful antioxidants mentioned above.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.618-624
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• 1994

The addition of mustard leaf to kimchi making for extanding the optimum edible period was studied. The quality and sensory characteristics of mustard leaf added kimchi were evaluated . The activity, lactic and acetic acid contents of mustard leaf added kimchi showed lower than that of control kimchi but reducing sugar and vitamin C contents was higher. The duration of optimum edible periods of mustard leaf added kimchi lasted one more weak. While the optimum pH of kimchi for eating lasted, the sensory pannel score for sour taste of mustard leaf added kimchi was lower than that of control but the scoreas for savory taste, carbonated taste and hardness were higher . Especially , the sour taste score between two groups were significantly different (p<0.05). Overall quality score for the mustard leaf added kimchi was higher. There was no differences in texture determined by Penetrometer between mustard leaf added kimchi and control kimchi until the fermentation reached the optimal condition for eating . After that period , the degree of degradation of texture was much delayed in mustard leaf added kimchi.

• Progress in Medical Physics
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• v.5 no.2
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• pp.45-48
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• 1994

We have studied about leaf-width distribution of Multileaf Collimator(MLC). We have analyzed 1169 treatment fields from 303 patients who have treated by radiation therapy. From this analysis, we can design an unevenly leaf-width distributed MLC, by placing the smaller leaf widths for more frequent blocking region and the larger for less. The average width of total leaves is 0.8 cm, but the effective block width is 0.5-0.6 cm for frequently blocking region(3-6 cm from the field center).

• Korean Journal of Plant Taxonomy
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• v.37 no.4
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• pp.351-361
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• 2007

In angiosperms, leaves typically develop as three-dimensional structure with dorsoventral, longitudinal, and lateral axes. We have shown that the control of two axes of leaves, longitudinal and lateral axis, can be genetically separable, and four classes of genes are responsible for the polar cell expansion and polar cell proliferation in Arabidopsis. In monocots, unifacial leaf, in which leaf surface consists only of abaxial identity, has been evolved in a number of divergent species. The unifacial leaves provide very unique opportunities for the developmental studies of the leaf axes formation in monocots, because their leaf polarities are highly disorganized. In addition, the mechanism of the parallel evolution of such drastic changes in leaf polarities is of interest from an evolutionary viewpoint. In this article, we describe our recent approaches to reveal the mechanism of unifacial leaf development and evolution, including recent advances in the leaf polarity specification in angiosperms.

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.651-656
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• 2013

In this study, to explore the use of lotus leaf powder, quality characteristics of sponge cake manufactured with different levels of lotus leaf power were investigated. We discovered that the pH, gravity, and cooling temperature of sponge cake increased as the content of lotus leaf power additive increased compared with those of the control group. Likewise, L and b levels of sponge cake increased with increasing level of lotus leaf power; 20% lotus leaf powder appeared to show the highest L and B levels, but levels were lower than those of the control group. Sponge cake levels of hardness, springiness, and cohesiveness increased as the amount of lotus leaf powder additive increased. In sensory evaluation, overall acceptability of 5% lotus leaf powder was the highest. Thus, it is possible to develop sponge cake with improved health-oriented aspects by addition of 5% lotus leaf powder.

• Journal of the Korean Society of Food Culture
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• v.34 no.1
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• pp.61-67
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• 2019

This study examined the quality characteristics of dumpling shells prepared with 0, 2, 4, 6, and 8% mulberry leaf powder. According to the amylograph data, the composite of mulberry leaf powder-wheat flour samples reduced the gelatinization temperatures, viscosities at $95^{\circ}C$, and maximum viscosity with increasing mulberry leaf powder content. The lightness (L) and redness (a) values decreased with increasing mulberry leaf powder content, whereas the yellowness (b) value increased. In addition, the weight, volume, and turbidity increased after cooking. In terms of the textural characteristics, addition of mulberry leaf powder increased the hardness, springiness, cohesiveness, chewiness, and adhesiveness. The DPPH free radical scavenging activity of the dumpling shells increased significantly (p<0.05) with increasing levels of mulberry leaf powder. The taste, chewiness and texture of the dumpling shells prepared with added 4% mulberry leaf powder were preferred. The sensory evaluation showed that the overall preference of the dumpling shell with the addition of 4% mulberry leaf powder was more effective than the control.