• Animal Systematics, Evolution and Diversity
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• v.2 no.1
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• pp.25-36
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• 1986

Caloptiliza속은 굴나방류중의 가는 나방과(Gracillariidae)에 속하며 많은 종을 포함하는 큰 속으로 3-4 령까지의 어린 유충시에는 잎 조직속에 굴을 만들고 가해하나 4-5령이 되면 굴에서 나와 그 잎 또는 다른 잎의 가장자리로 옮아가 잎을 말고 가해하는 특성을 가지고 있다. 본속은 필자(1983)에 의해 우리나라에서는 처음으로 5 종이 보고된바 있으며 금번 조사에서 6 종이 미기록종으로 보고됨으로 우리나라 산 Caloptilia 속은 총 11 종이 된다.

• Korean journal of applied entomology
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• v.33 no.1
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• pp.6-11
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• 1994

The Spatial distribution pattems of the oriental tobacco budworm (OTB), Helicoverpa assuita, eggs w were studied in red pepper and tobacco fields. With a plant as a sample Unit. Taylor's power law analyses indicated that om egg spatial patterns were clumped in red pepper fields (a=1.3914, b = 1.1648) and were unifom in tobacco fields (a = 1.6035, b = 0.6880). In red peppers om eggs w were found in leaves (76.2%), fruits (16.8%), stems (6.5%), and flowers (0.4%). The upper leaf surface ( (70.1 %) contained sianificantly more eggs than the lower surface (25.2%). In tobaccos most eggs were also found in leaves. However, the lower surface (66.3%) contained significantly more eggs t th

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1792-1798
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• 2016

This study investigated quality characteristics, antioxidant activities, and retarding retrogradation of Sulgidduck, traditional rice cake of Korea, prepared using rice flour added with 0%, 1%, 2%, 3%, and 4% pumpkin leaf powder. Moisture content of pumpkin leaf Sulgidduck showed a tendency to increase in the 1% and 2% added group but decrease in the 3% and 4% added group. pH level significantly increased (4.50~6.16) with an increase in content of pumpkin leaf powder (P<0.05). For color, as content of pumpkin leaf powder increased, L-value decreased and b-value increased. Hardness tended to increase with addition of pumpkin leaf powder except for the 1% added group. Springiness was not significantly different (P<0.05). Chewiness and adhesiveness increased according to addition level increase. Retarding retrogradation showed that the pumpkin leaf powder added group had a stronger effect compared to the control, whereas the 2% added group presented the most retarding retrogradation effect with the lowest Avrami exponent. Total phenols content and ABTS radical scavenging activity tended to increase as content of pumpkin leaf powder increased. Sensory properties by 7-point scale test showed that the 2% added group had the highest scores, whereas the 4% added group had the lowest scores. These results suggest that pumpkin leaf is considered as a good material to improve quality characteristics, antioxidant activities, and retarding retrogradation of Sulgidduck. The most appropriate proportion for the greatest effect of retarding retrogradation in Sulgidduck was considered to be 2%.

• Food Science and Preservation
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• v.9 no.2
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• pp.221-227
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• 2002

Effects of adding of dandelion flour on the quality characteristics of bread were investigated. Dandelion flour was substituted at levels of 0, 0.5, 1.0, 2.0% to wheat flour for bread making, respectively. Quality characteristics of bread such as dough yield, dough microstructure, loaf volume, bread yield, crumb color, mechanical property and sensory evaluation were analyzed. Addition of dandelion flour to wheat flour increased dough yield, loaf volume and bread yield. And, addition of dandelion flour caused a decrease in the lightness and an increase in the redness. The results of texture evaluation revealed that hardness, chewiness, springiness of bread increased as the level of dandelion flour was increased. As the addition level of dandelion flour increased, flavor balance, bitterness, aftertaste, grassy odor of bread increased but overall acceptability, moistness decreased. In conclusion, bread with 0.5% leaf powder was the best quality in bread properties.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.441-450
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• 2013

The purpose of this study was optimization of the conditions for mixing different amounts of red radish (Raphanus sativus L.) sprout powder, butter, and sugar when baking domestic wheat cookies prepared using red radish sprout powder. Response surface methodology, with a central composite design comprising 5 levels and 3 variables, was used to identify the best possible combination of amounts of red radish sprout powder ($X_1$), butter ($X_2$), and sugar ($X_3$). The physical and mechanical properties of each of the 20 samples analyzed, including color L (p<0.001), color a (p<0.01), color b (p<0.001), spread ratio (p<0.001), and hardness (p<0.01), differed significantly. The results of sensory evaluations, including color (p<0.001), appearance (p<0.001), texture (p<0.001), flavor (p<0.01), taste (p<0.001), and overall quality (p<0.001) also differed significantly among the samples. The optimal compositional ratios were 5.15 g for the red radish sprout powder, 64.84 g for the butter, and 47.18 g for the sugar.

• Korean Journal of Food Science and Technology
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• v.53 no.2
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• pp.133-138
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• 2021

In this study, the leaves of aronia (Aronia melanocarpa) across different stages of maturity were collected and their chlorophyll content, antioxidant content, and activity were analyzed. The leaves of the selected aronia cultivars ('Viking', 'McKenzie', and 'Kingstar K1') were harvested in June (young-stage leaf) and in August (old-stage leaf). The antioxidant content and activity of all three aronia cultivar leaves were significantly higher in the young-stage leaves than in the old-stage leaves. The main polyphenols in aronia leaves were catechol and chlorogenic acid, which tended to decrease as maturation progressed. As a result, the young-stage aronia leaves contained more abundant flavonoids, phenolic compounds, and polyphenols with higher antioxidant activity than those in the old-stage leaves. Overall, our findings indicate that aronia leaves contain potential bioactive compounds that could be used to develop functional food ingredients.

• Proceedings of the Korean Information Science Society Conference
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• 2005.07b
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• pp.118-120
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• 2005

본 논문은 모양 특성을 이용한 효과적인 식물 잎 이미지 검색 시스템을 제시한다. 잎 이미지의 더 효과적인 표현을 위해 개선된 MPP 알고리즘을 제안하고, 매칭에 소요되는 시간을 줄이기 위해 기존의 Nearest Neighbor(NN) 검색을 수정한 동적인 매칭 알고리즘을 제시한다. 특히, 더 나은 정확율과 효율성을 위해, 잎 모양과 잎차례를 스케치하여 질의할 수 있도록 하였다. 실험에서는 제안한 알고리즘과 기존의 알고리즘인 Fourier Descriptor, Moment Invariants, MPP와 비교하였다. 1000여개의 식물 잎 이미지를 통한 실험결과는 제안한 방법이 기존의 기법보다 더 좋은 성능임을 보였다.

• Applied Biological Chemistry
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• v.43 no.1
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• pp.63-66
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• 2000

Proximate analyses of free sugars, free amino acids, fatty acids, total vitamin C and the soluble tannin content of the leaf and seed of Dendropanax morbifera Lev. were determined. Moisture content was 70.2% in leaf and 72.6% in seed, and crude protein contents were 1.2% in leaf and 6.2% in seed, and ash contents were 1.7% in leaf and 0.9% in seed. Total vitamin C and soluble tannin in leaf were 56.9% and 10.7% which were five times and eleven times higher in seed, respectively. Free sugar content in leaf was higher than that in seed, with the major free sugars consisting of sucrose, glucose and fructose. Turanose and xylose were not detected in leaf, but were detected in seed in small amounts. Unsaturated fatty acids were predominant in both of leaf and seed, but major fatty acids were quite different from each other. Low levels of free amino acids were found to consist mainly of arginine, aspartic acid and glutamic acid. The highest content of mineral elements in leaf and seed were calcium and potassium, respectively.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.636-641
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• 2006

Jeolpyun with different amounts of added ramie (Ramie Jeolpyun) was prepared and the quality characteristics were examined. Texture profile analysis, Hunters color and total microbial counts were carried out during storage for 4 days. Sensory evaluation was carried out during storage for 2 days. The L value of Jeolpyun with 0% added ramie was one of the highest in the sample and increased with increasing storage time. In texture profile analysis, hardness, chewiness, gumminess were increased with increasing storage time. The hardness of Ramie Jeolpyun with 80% added ramie was one of the lowest in the samples. The total microbial counts of Ramie Jeolpyun were increased during storage. The results of sensory evaluation showed that Ramie Jeolpyun with 60% and 80% added ramie had a high score in color, flavor and softness.

• Korean Journal of Agricultural Science
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• v.31 no.2
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• pp.115-122
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• 2004

Physical and mechanical properties of fruits of jujube (Zizyphus jujuba Miller), leaves, secondary branches, and leafy stems were measured and analyzed. The physical dimensions of the fruits were measured and the detachment force of the fruit and leafy stems was measured. The detachment force of the jujube fruits increased and the force-to-weight ratio of the jujube fruits decreased as the weight of the jujube fruit increased. The weight of the leafy stems, number of leaves attached to the leafy stems, length of the leafy stems, diameter of the stem side of the leafy stems, diameter of the leafy stem end was average of 0.7g, 6.6ea, 12.2cm, 4.5mm, and 2.7mm, respectively. The major and minor axis of the jujube leaves, area of leaves, weight of the leaves, and detachment force of the leaves was average of 5.7cm, 3.3cm, $12.98cm^2$, 0.20g, and 4.39N, respectively. The terminal velocity of the jujube fruits increased as the weight of the fruits increased. The terminal velocity of the leafy stems, however, did not show a relationship with the weight of the leafy stems and the number of leaves attached to the leafy stem. The terminal velocity, however, slightly increased as the length of the leafy stems increased.