• The Korean Journal of Food And Nutrition
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• v.12 no.6
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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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• v.3 no.1
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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.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.33 no.3
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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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• v.62 no.1
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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.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.44 no.4
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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.

• Archives of design research
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• v.14 no.4
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• pp.117-126
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• 2001

A new functional meaning has been given as natural resource to bamboo through reanalysis. Bamboo products contributed to creating added-value of pro-environment. In this study, a potential efficiency and vision of bamboo products and crafts are presented. As bamboo plywood and bamboo decorating paper were developed followed by academic and technological support, an activation of markets has been pursued and bamboo pattern tiles for new furniture was developed. This study examined kinds and characteristics of bamboo and processing of raw material and how to express with the material. Through advanced technology, it identified traditional functions and technological mistakes and analysed domestic and overseas applications to enhance utility of plywood made of bamboo. Bamboo pattern tiles were developed for decorating of furniture doors based on bamboo pattern paper. For patterns, 'tortoise, cranes, and deer'meaning eternity and new millenium among Ten Korean Longevity Animals are simply and lively represented. Series of the sun and mountain use effects of bamboo pieces to present bright images and to maximize quality of bamboo. A pattern of '卍'incorporates mystery of the cosmos and meaning of temples together with traditional patched wrapping cloth, Arirang and Chilgyopannori for beautiful ornamentation. Bamboo decorating tiles are made through accumulation of technologies by a cooperation with industries of bamboo equipment and production of furniture in Damyang Bamboo Products Complex. Processing of raw materials is peformed with equipment of Damyang. Development of samples and production and delivery of bamboo goods are handled in Design Venture of Chosun University Chamber. Developed goods decorating doors of furniture are in sale by an order from furniture industries.

• Journal of Adhesion and Interface
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• v.13 no.3
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• pp.121-130
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• 2012

In the present study, bamboo/PLA biocomposites through injection molding process using extruded bamboo/PLA pellets with the fiber contents of 30, 40, and 50 wt% according to the presence and absence of bamboo fiber grinding, respectively, were fabricated and their mechanical, thermal, impact, and water absorption properties were explored. Compared to neat PLA, the flexural modulus, tensile modulus, storage modulus and impact strength of bamboo/PLA biocomposites were considerably increased. In particular, the moduli were further increased by introducing the ground bamboo fibers. In addition, use of the ground bamboo fibers was effective to enhance the long-term water resistance of the biocomposites. The heat treatment temperature of neat PLA was improved by 16% by incorporating the bamboo fibers and the fiber grinding effect was slight. The incorporation of the ground bamboo fibers to PLA did not influence the tensile strength and impact toughness of bamboo/PLA biocomposites.

• Journal of Korea Foresty Energy
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• v.22 no.2
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• pp.18-25
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• 2003

Bamboo vinegar was prepared from China-grown bamboo (Phyllostachys pubescens) using simple kiln (400 - 500 $^{\circ}C$), and its physical properties and chemical components were investigated and compared to those of Korea-grown bamboo vinegar. The physical properties of China-grown bamboo vinegar were as follows: Baume specific gravity 4.5, organic acid 9.9%, pH 2.8, tar 3.1% and refractive index 13.1%, respectively. The main components of the bamboo vinegar were acetic acid, 1-hydroxyl-2-propanone, methanol, propionic acid, 1-hydroxyl-2- butanone. There was no significant difference between the components of Korea- and China-grown bamboo vinegars. Total organic materials in China-grown bamboo vinegar were 14.8%, and organic acids (acetic acid, formic acid, propionic acid, and butanoic acid) consisted of 9.0%. These acids corresponded to 61% of total organic materials. Neutral and phenolic compounds consisted of 4.5% and 0.8% of the bamboo vinegar, which were correspond to 6% and 31% of total organic materials, respectively. The physicochemical properties of traditional Chinese bamboo vinegar indicated that it was collected at low temperature and aged for a long time.

• Journal of the Korean Society of Food Culture
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• v.29 no.3
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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.

• Journal of Ecology and Environment
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• v.46 no.2
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• pp.144-153
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• 2022

Background: Bamboo forests provides benefits for nature and the welfare of the people of Turen in Malang Regency and Sumbermujur in Lumajang Regency. They interact with the forest to live through the development of forest potential based on local wisdom. This is believed to prevent various adverse impacts on the forest. Local wisdom is related to beliefs or/and taboos, ethics and rules, techniques and technology, as well as forest/ land management traditions carried out by the community in building, managing forests, and Turen springs in Malang Regency and Sumbermujur in Lumajang Regency. Therefore, it is important to study the potential of bamboo forests in Turen and Sumbermujur for ecotourism, the development of bamboo forest ecotourism in Turen and Sumbermujur based on local wisdom, and the potential of bamboo forests in Turen and Sumbermujur in sustainable spring conservation. Results: Bamboo forest ecotourism has become an attractive tourist attraction. It is also beneficial for environmental conservation and the welfare of the surrounding community. The potential of bamboo forests in ecotourism development consists of various types of old bamboo that are fertile which offer environmentally friendly tourism activities by prioritizing aspects of nature conservation and socio-cultural empowerment of the local community. This cannot be separated from the belief that bamboo has supernatural powers (as a protector), so they do not dare to take or damage the existing bamboo. This behavior has a positive impact on springs that are still sustainable. Conclusions: Therefore, the charm of the bamboo forest is a potential that can be developed through ecotourism based on local wisdom. The development of bamboo forest ecotourism based on local wisdom is able to meet the living needs of the surrounding community.