• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.4
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• pp.1528-1533
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• 2010

This study investigated the fermentation characteristics of wild grape(Vitis amurensis) wine prepared with reed(Phragmites communis) root. The reed root was added to the fermentation of wild grape wine in the quantities of 0.5%, 1.0% and 2.0%. An addition of reed root during yeast fermentation of wild grape wine decreased the acidity and increased pH of fermentation culture, thus enhancing the consumption of sugar and production of ethanol. Especially, the addition of 2% reed root led to production of about 13% ethanol in 4 day of fermentation time. The sensory evaluation showed that the wild grape wine fermented with 2.0% reed root was most acceptable.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2021.04a
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• pp.49-49
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• 2021

The roots of reed (Phragmites australis) were used in traditional medicine to treat respiratory problems, including symptoms such as high fever and cough. In this study, we identified the active ingredient from 70% EtOH reed root extract, and evaluated the whitening, wrinkle improvement and moisturizing effects. The content of p-coumaric acid, the active ingredient of the roots of P. australis, was slightly lower in 70% EtOH extract than in 100% EtOH extract. However, 70% EtOH reed root extract showed similar or higher effect in reducing power, DPPH, hydrogen peroxide scavenging, and nitric oxide scavenging activity compared to 100% EtOH extract. Moreover, 70% EtOH reed root extract markedly inhibited melanogenesis in B16F10 cells treated with α-melanocyte-stimulating hormone. 70% EtOH reed root extract significantly inhibited the mRNA expression of matrix metalloproteinase-1 (MMP-1) and reduced elastase activity in HDF human dermal fibroblasts. In addition, 70% EtOH reed root extract ameliorated hyaluronic acid synthase-2 (HAS-2) expression induced by ultraviolet B (UVB) stimulation in HaCaT keratinocytes. The results of this study suggest that 70% EtOH reed root extract has potential as a functional cosmetic material related to whitening, wrinkle improvement, and moisturizing.

• Food Science and Preservation
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• v.22 no.4
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• pp.482-489
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• 2015

This study was performed for the comparison of the general components, minerals, amino acids, organic acids, free sugars, ascorbic acid, polyphenol content and DPPH free radical scavenging activity of steamed-treated reed (sprout and root) to those of raw reed. Moisture content of sprout and root of reed after steaming treatment decreased from 81.28% and 81.64% to 70.18% and 65.50%, respectively. Crude ash content was the highest in raw sprout and steam-treated root. Crude lipid content of raw sprout and root were almost similar. In addition, crude lipid content of steam-treated sprout was greater than that of root. Nitrogen free extract content of root was 2 times as high as that of sprout. Total free sugar contents of raw sprout and root increased from 1,311.39 mg% and 4,130.98 mg% to 1,157.79 mg% and 3,750.90 mg%, respectively, after steam treatment. Furthermore, the organic acid contents of sprout and root of reed after steam treatment were less than those of raw sprout and root. Calcium and potassium contents were the highest among others in both steam-treated and raw reed. Amino acid content of sprout was higher than that of root in both before and after steam treatment. Among the amino acids, serine content was the best presented in both before and after steam treated reed. Vitamin C content of steam-treated sprout and root of reed decreased from 61.74 mg% and 6.57 mg% to 4.54 mg% and 80.79 mg%, respectively. Total polyphenol content of sprout was greater than that of root in raw and steam-treated reed. DPPH free radical scavenging activity of ethanol extraction of root was greater than those of other extracts of root.

• Journal of Wetlands Research
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• v.15 no.4
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• pp.431-440
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• 2013

It was tested in field that a Pull-out Capacity and Shear resistance strength change of reed, common reed and sedge which were planted by mat-type turf and used for revegetation of bank. The testes were done for 9 weeks from end of May and the grasses were planted on sandy soil. Roots grew fastly after planted and increasement of a common reed and sedge root were reduced after 4 weeks but increasement of reed roots were not reduced. The difference of increasement of roots is due to a difference of propagation method. Sedge propagate by seed. Reed and commom reed propagate by seed and subterranean stem and reed has bigger subterranean stem than common reed. So increasement of common reed and sedge roots were slow than reed. By root growth pattern, increasement of pull-out capacity and shear resistance strength showed very similar way of root growth, those of common reed and sedge were fast in early stage of cultivation but were reduced. But increasement of pull-out capacity and shear resistance strength of reed was not reduced. A Maximum shear resistance strength called critical shear resistance strength of common reed and sedge can be Analyzed at 11 weeks after planted.

• Journal of Wetlands Research
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• v.14 no.2
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• pp.199-210
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• 2012

In this study, a pull-out strength increasement of grasses was tested in field and the relationship between a weight of root and pull-out strength was established. The tested grasses were commmon reed, reed and sedge which were cultivated by mat-type like turf and used for revegetation of bank. The shear stress of soil at a section can be discribed as a function of root area and pull-out strength, therefore the result of this study will be used as a foundational data for reinforcing the shear stress of the revegetated bank. The heavier weight of root increased, the stronger shear stress was for all grasses. But the relationship between the weight and the shear stress were different by a kind of grass. The difference between common reed, sedge and reed is due to difference of growth and propagation. A reed propagates by subterranean stem and a root weight and pull-out strength are linearly increased by root and growth of subterranean stem.

• Proceedings of the Korea Water Resources Association Conference
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• 2004.05b
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• pp.72-76
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• 2004

Wetland is an important eco-system on the earth and can effectively control agricultural non-point source pollution. Reed is a typical wetland plant for land/inland water ecotone in north China. The studies indicated that reed had a underground rooted-stem, which formed a 'high speeded-connecting vessels' i.e. reed root channel (RRC) in Baiyangdian lake of Hebei province. It spread predominantly along horizontal direction underground and are mainly distributed at 18-75 cm. The results of field work from healthy reed-wetland (HRW) and regarded reed-wetland (RRW) showed that the reed, averagely, in HRW is 4.2 m height, 1 cm diameter, 65/m2 density; in RRW is 2.4 m height, 3 mm diameter, 86/m2 density. These results indicated the regradation of the function of RRC in RRW. The results of laboratory work of sewage purification from reed soil column (RSC) $(0\~100cm)$ and wheat soil column (WSC) showed that the efficiency of purification to sewage, in RSC, is high than in WSC, especially for phosphorus. The efficiency of purification, in RSC, is $92.6\%$ for total phosphorus, $43.5\%$ for total nitrogen, $54.1\%$ fur COD, respectively; in WSC, is $86.0\%$ for total phosphorus, $241.3\%$ for total nitrogen, $29.8\%$ for COD, respectively.

• Korean Journal of Organic Agriculture
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• v.6 no.1
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• pp.51-61
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• 1997

This experiment was carried out to investigate the growth response of 3 grasses to seed coating with chitosan solution and the attempt was made to estimate adequate seed coating concentrations of chitosan solution in each grass for the growth to be stimulated. Three species used in this experiment were orchardgrass, tall fescue and reed canarygrass. Six different seed coating concentrations of chitosan solution were applied as 0%(control), 0.01%, 0.05%, 0.1% and 1.0%, respectively. the results were obtained as follows; 1. Dry weight of tiller(WT), leaf area(LA), dry weight of leaf(LW), dry weight of stem(SW), dry weight of shoot(SHW), biological yield(BY) and C/F ratio were significantly different between species. 2. Number of tillers per plant(NT), dry weight of tiller(WT), dry weight of leaf(LW), dry weight of root(RW), dry weight of shoot(SHW), biological yield(BY) and T/R ration were significantly different between seed coating concentrations of chitosan solution. 3. The adequate seed coating concentrations of chitosan solution for the growth stimulating effect were different between species. The highest values of yield components and dry weight of plant parts were obtained at 1% in orchardgrass and tall fescue, and 0.05% in reed canarygrass, respectively. 4. Growth stimulating effect of seed coating in each species were different. The highest values were obtained in leaf area(LA), dry weight of leaf(LW), dry weight of root(RW), dry weight of shoot(SHW) and dry weight of biological yield(BY) in orchardgrass. The values of dry weight of stem(SW) and C/F ration were highest in reed canarygrass. 5. An increase in number of tillers per plant(NT), dry weight of leaf(LW), dry weight of stem(SW) and dry weight of root(RW) according to seed coating was attributed to the increase in dry weight of shoot(SHW). Among the aboved increasing factors, the dry weight of leaf(LW) was a main factor for the increase in dry weight of shoot(SHW). 6. An increase in dry weight of leaf(LW), dry weight of stem(SW) and dry weight of root(RW) according to seed coating was attributed to the increase in biological yield(BY). Both the dry weight of leaf(LW) and dry weight of root(RW) were main factors for the increase in biological yield(BY).

• Food Science and Preservation
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• v.22 no.4
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• pp.490-497
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• 2015

This study was performed to improve the availability of reed and quality of traditional Yakju by using roasted reed. The pH of sprout Yakju was 3.43, whereas the pHs of other Yakjus were 3.57. No remarkable differences were observed in contents of total titratable acids and reducing sugars. Color changes were measured by Hunter's color value; L value decreased, whereas redness (+a) and yellowness (+b) increased during fermentation. Ethanol content of Yakjus prepared with sprout and root were 15.30% and 15.28%, respectively, which were lower than that of control Yakju (15.31%). However, there were obvious differences of ethanol contents in three types of Yakjus. The major free sugar and organic acid were glucose and lactic acid, respectively. The total polyphenol contents of sprout Yakju (4.26 mg%) and root Yakju (4.21 mg%) were much higher than that of control Yakju (2.56 mg%). The DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging activities of sprout Yakju and root Yakju were higher than those of control Yakju. Yakju prepared from 0.3% addition of sprout showed the highest score in overall preference from the sensory test.

• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.666-675
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• 2015

This study was carried out to develop rose sparkling wine with reed root. To make the base wine with reed root extracts, we first blended wild grape wine with reed root extracts (1:9 v/v) and fermented the mixture for 14 days at $20^{\circ}C$. The pH of the control and the rose base wine with reed root extract (RWE) decreased with increasing fermentation time, but acidity showed the opposite behavior. The control and RWE had $7.33^{\circ}Brix$, and $6.90^{\circ}Brix$, respectively at 14 days, with higher sugar content in the control than in RWE. The alcohol content increased as the fermentation progressed and was higher in RWE than in the control at 14.20% and, 13.83%, respectively. Regarding the color, the lightness decreased as the fermentation progressed. The total polyphenol contents of the control and RWE were 29.19 mg/100 mL and, 34.97 mg/100 mL. The flavonoids decreased as the fermentation progressed. The ABTS radical scavenging activity of the control and RWE were 44.26% and, 64.37% while the DPPH radical scavenging activity showed similar results in the control and RWE. In the second test, we added RWE to base wine, because yeast rearing was inhibited at 14% alcohol content. We made sparkling rose wine with 4 strains and fermented the wine for 8 days at $20^{\circ}C$. The pH of the samples decreased with increasing fermentation time, but the acidity showed the opposite behavior. The $^{\circ}Brix$ decreased and the alcohol content increased with increasing fermentation time. The pressure in sample A was $4.30kgf/cm^2$ at 8 days which was the highest in the samples. In the sensory evaluation, the color, flavor, softness and overall acceptability of the control was higher than the other samples. In conclusion, Saccharomyces cerevisiae Vitilevure Quartz was overall the most suitable rose sparkling wine.

• Korean Journal of Materials Research
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• v.17 no.11
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• pp.580-586
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• 2007

To enhance the reliability of a newly designed reciprocating compressor applied in a domestic compressor, accelerated life tests were developed using new definitions of the sample size and the $B_1$ life index. In $1^{st}$ accelerated life testing, the compressor was locked due to the fracture of the suction reed valve. The failure modes and mechanisms of the suction reed valve in the accelerated tests were found to be similar to that of the failed product in the field. The root cause of the failure was the overlap between the suction reed valve and the valve plate in the suction port. The missing parameters in the design phase were modified by expanding the trespan size, introducing tumbling process, changing the material and thickness for the valve, introducing a ball peening and brushing process for the valve plate. In $2^{nd}$ accelerated life testing, the compressor was locked due to the interference between the crank shaft and thrust washer. The corrective plan was to heat treat the crank shaft. The $B_1$ life of the compressor improved from 1.5 to 12.9 years.