• Journal of the Korean Society of Food Culture
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• v.25 no.6
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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.

• Textile Coloration and Finishing
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• v.24 no.3
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• pp.189-195
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• 2012

The purpose of this study was to investigate the possibility of bamboo extract as natural dye having the effect on atopic dermatitis(AD). To investigate the effect of bamboo extract on AD in vivo, we applied bamboo extract to the AD-like skin lesion the backs of atopic of NC/Nga mice, an animal model of AD. NC/Nga mice were challenged with DNCB(2.4-Dinitrochlorbenzene) to develope AD-like skin lesions. The efficacy of bamboo extract in the NC/Nga mice was evaluated by measurement of the skin lesion severity(NC mouse score), the serum IgE level, epidermal thickness changes, and mast cell number. Bamboo extracts improved skin lesions in NC/Nga mice. The serum IgE levels were decreased after treatment with bamboo extract. Histological examinations revealed a decrease in epidermal thickness and mast cell number after treatment with bamboo extract. To conclude, the topical application of bamboo extract suppressed the progression of AD-like skin lesions.

• Proceedings of the National Institute of Ecology of the Republic of Korea
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• v.2 no.3
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• pp.144-152
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• 2021

Sanankerto is one of pilot projects for tourism villages in Indonesia due to its natural tourism potential with a 24-ha bamboo forest located in Boon Pring Andeman area. However, the distribution of existing bamboo has never been identified or mapped. Thus, the mana gement is facing difficulty in planning and developing tourism potential as well as spatial management in the area. Therefore, the objectives of this study were to identify and analyze the structure of bamboo vegetation in the Boon Pring Tourism village an d to perform vegetation mapping. The type of research was descriptive exploratory with a cluster sampling technique (i.e., a two-stage cluster) covering an area of ± 10 ha. Bamboo vegetation analysis was performed by calculating diversity index (H'), evenness index (E), and Species Richness index (R). Data were collected through observation and interviews with local people and the manager to determine zonation division. Mapping of bamboo vegetation based on zoning was processed into thematic maps using ArcG is 10.3. Micro climatic factors were measured with three replications for each sub -cluster. Data were analyzed descriptively and quantitatively. Nine species of bamboo identified. Diversity, evenness, and species richness indices differed at each location. Activities of local communities, tourists, and manager determined the presence, number, and distribution of bamboo species. These bamboo distribution maps in three zoning (utilization, buffer, and core) can be used by manager for planning and developing natural tourism potential.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.639-645
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• 2008

The objective of this study was to assess the quality characteristics of morning-rolls containing various levels (0, 4, 8, and 12%) of bamboo leaf powder. The results demonstrated that morning-roll volume decreased with increasing amounts of bamboo leaf powder, and as the bamboo leaf powder content increased, the Hunter's color 'L', 'a' and 'b' values were significantly reduced (p<0.05). For the amylogram characteristics, the addition of bamboo leaf powder to the flour reduced peak viscosity, holding strength, final viscosity, and setback. The results of the sensory evaluation demonstrated that control (0%) and 8% addition of bamboo leaf powder had the best scores in taste, color, flavor, texture, appearance, softness, wetness, residual mouth feel, and overall acceptability. Thus, it appears that by using 8% additions of bamboo leaf powder, the functionality, nutritional composition, taste, color, and flavor of morning-rolls containing bamboo leaf powder can be developed. This result will support the development of better quality bamboo-leaf morning-rolls.

• The Journal of the Korean dental association
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• v.50 no.9
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• pp.552-557
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• 2012

Bamboo salt is a special processed salt by Korean traditional recipe. Recent study results showed that bamboo salt or bamboo salt with some other materials like herbal extracts have the anti-microbial activity, inhibition effects of dental plaque and gingival inflammation. Bamboo salt also showed anti-cariogenic effects; remineralization and acid resistance. Compare to fluoride toothpaste, bomboo salt toothpaste with fluoride showed the more effective remineralization on inner part of the early dental caries lesion. It increased the surface hardness and decreased lesion depth of early dental caries lesion. Thus, it is suggested thai bamboo salt could be used as a anti-microbial, anti-plaque, anti-inflammatory and anti-cariogenic material for oral disease prevention. Especially, bamboo salt dentifrice with fluoride can be recommanded as a useful remineralizing agent.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.48 no.3
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• pp.73-79
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• 2016

Hexeneuronic acid in soda-anthraquinone(AQ) pulps from Moso bamboo(Phyllostachys pubescebs), Timber bamboo(Phyllostachys bambusoides) and Henon bamboo(Phyllostachys nigra var. henonis) was investigated with mercuric chloride hydrolysis and UV spectroscopic quantification. Concentration of hexeneuronic acid in bamboo pulps was $36.6-45.4{\mu}mol/g$, which contributed to 3.1-3.9 value increase of kappa number. Lower concentration of 4-O-methylglucuronic acid in bamboo xylan contributed to lower hexeneruonic acid content in bamboo pulps than those of hardwood(yellow poplar or eucalyptus) but higher than softwood(red pine).

• Journal of Construction Engineering and Project Management
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• v.7 no.4
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• pp.13-19
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• 2017

This study is based on the use and performance of bamboo reinforcements in construction of low-cost structures. This study investigated the physical and mechanical properties of bamboo reinforcements. Bamboo reinforced concrete beam specimens were tested with different reinforcement ratios and observed the load capacity, deflection and failure patterns. It was observed that, flexural strength of bamboo reinforced column is sufficient higher than plain cement concrete and comparable to steel reinforced concrete beams. Bamboo reinforced concrete columns with different reinforcement ratio also tested and observed the ultimate compressive strength and failure pattern. It found, all columns failed in a similar pattern due to crushing of concrete. According to cost analysis, bamboo reinforced beams and columns with moderate reinforcement ratio showed the best strength-cost ratio among plain cement concrete and steel reinforced concrete.

• Korean Journal of Poultry Science
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• v.29 no.4
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• pp.287-292
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• 2002

This study was conducted to investigate the changes of pH, TBA, meat color and sensory evaluation on duck meat fed supplemental Bamboo vinegar during storage period at 4$^{\circ}C$ . Experiment animals (five-wk-old, Cherry Valley F$_1$, 100 chicks) were randomly assigned in four treatment groups. Treatments were control, 1%, 2% and 4% based on Bamboo vinegar addition. There was no PH difference in breast meat between groups on day 1 of storage, while pH of bamboo vinegar supplemented group was sustained hi호 after 3 days. TBA values of Bamboo vinegar treated groups were significantly lower than control group (P<0.05) and were steady change during storage. The color value in lightness no difference between groups during the storage. The control was significantly increased in 6 d and 9 d, while the bamboo vinegar treated groups no difference during storage. The redness and yellowness in bamboo vinegar treatment were decreased in 3 d and 9 d storage. The decrease in yellowness was outstandingly observed in bamboo vinegar 1% and 2% treatment (P<0.05). The odor in terms of sensory evaluation was improved by supplemental bamboo vinegar treatment. The significant differences were observed on 1 d, 3 d and 6 d storage (P<0.05). The appearance of sensory evaluation of supplemental Bamboo vinegar treated groups (P<0.05) was significantly different in 1 d and 3 d storage. The results of this study indicate that the supplemental Bamboo vinegar 1% and 2% may improve meat quality during storage period in duck meat.

• Archives of design research
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• v.14 no.2
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• pp.27-36
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• 2001

This study examines consumer\` and manufacturers\` perceptions and preference on the bamboo industry and bamboo craft products made in Korea. Also, this study investigates the possibilities of modem bamboo blind production by applying various new materials, techniques, and design patterns. The results of the survey to consumers and bamboo product manufacturers were that ordinary Korean consumers evaluated negatively the quality of bamboo products, particularly the design of them and the manufactures themselves evaluated negatively the design of their products and eagerly desired to team new design techniques for their product improvements. The result of experimental study was that the combinations of fabric materials, natural dyeing, and design techniques in the development of bamboo blinds yielded modernized bamboo blind image that could be appealed by consumers. This study could be judged as a good example for the modem recreation of traditional art. This study proposes the product devolvement and commercialization of traditional culture through the collaborations between bamboo craft industry and Universities.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.552-560
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• 2009

Bamboo leaf powder was added to Chiffon cake to increase its neutraceutical effects and storage periods. Specifically, 0, 7, 10 and 13% leaf powder was added to the cakes. The content of total dietary fiber in the bamboo leaf powder was 65.57%. The moisture content did not differ significantly among groups. The cake containing 10% bamboo leaf powder had the greatest volume, whereas the control group (0% bamboo leaf powder) had the lowest volume (p<0.05). The Hunter's L and a values decreased significantly as the amount of bamboo leaf powder increased. The b value of the control was lowest among the groups (p<0.05). Evaluation of the consumer acceptance of flavor revealed that the cakes containing the added bamboo leaf had greater consumer acceptance than the control. However, when the color was evaluated, the 13% group showed the lowest acceptance (p<0.05). Other factors such as texture, taste and overall acceptance did not differ significantly among groups. Additionally, the elasticity did not differ among groups, while the air cells were most uniform in the control. The strength of bamboo leaf aroma, bitter taste and aftertaste increased as the amount of bamboo leaf powder added increased. Cakes containing 10% and 13% added powder had the greatest moisture content, while the control had the lowest content (p<0.05). As in previous studies, the results of this study indicated that 10% bamboo leaf powder was the optimal level for the preparation of Chiffon cake. To evaluate the storage of cakes, the 10% group and the control were inoculated with Aspergillus oryzae and then incubated at $30^{\circ}C$ for 6 days. The microbial colony counts in the control group were dramatically increased after 48 hrs; however, the fungal concentration of the 10% group did not increase for 4 days. In conclusion, the addition of 10% bamboo leaf powder to Chiffon cake increased the storage time while maintaining adequate consumer acceptance.