• Textile Coloration and Finishing
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• v.28 no.1
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• pp.23-32
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• 2016

This study examined the dyeability of fabrics dyed with rosemary, mint, sage, and thyme herb extracts. The herb extracts were pulverized and characterized by UV and FT-IR analysis. Dyeing properties of herb colorants on cotton, silk and wool fiber and effect of dyeing conditions on dye uptake were compared. The constituents of four different herbs were shown to be similar to each other. The dye uptake of rosemary and sage were shown to be larger than those of mint and thyme regardless of the fiber types. Affinity of herb colorants to protain fibers was higher than to cellulose fiber. Compared with silk and wool, the dyeability of cotton was the worse, the dye uptake of silk and wool fibers were increased along with dyeing time and dyeing temperature. As the dye uptake increased with increasing of the dye concentration, and its isothermal adsorption curves were langmuir type, indicating that ionic bonding was involved in the adsorption of herb colorants to the fibers.

• Journal of the Korean Institute of Landscape Architecture
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• v.46 no.1
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• pp.96-105
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• 2018

This study examined the growth of herb plants in response to irrigation on a green rooftop area in order to select herb plants that can be used for rooftop greening. Apple Mint (Mentha suaveolens), Lemon balm (Melissa officinalis), Spearmint (Mentha spicata), Pineapple sage (Salvia elegans), Choco Mint (Mentha ${\times}$ piperita 'Choco Mint'), Ox-eye Daisy (Chrysanthemum leucanthemum), Roman Chamomile (Anthemis nobilis) and Thyme (Thymus vulgaris) showed increased growth when irrigated. Conversely, Lavender (Lavendula angustifolia ), Peppermint (Mentha ${\times}$ piperita ), Vicks Plant (Plectranthus tomentosa), Feverfew (Tanacetum parthenium), Rosemary (Rosmarinus officinalis), Tansy (Tanacetum vulgare), Lemon Verbena (Aloysia triphylla), Heliotrope (Heliotropium arborescens), Soapwort (Saponaria officinalis) and Lady's mantle (Alchemilla vulgaris) demonstrated satisfactory growth regardless of irrigation. Peppermint, Tansy, Lemon Verbena, Soapwort, and Lady's mantle seem to be suitable for green rooftop because of their overwintering ability and drought hardiness. Pineapple sage, Apple Mint and Thyme would seem to be inappropriate for rooftop greening because they showed negative growth response to drought and failed overwintering. Although Spearmint, Lemon balm, Choco Mint, Ox-eye Daisy and Roman Chamomile had reduced growth during dry conditions, they were able to overwinter satisfactorily and can be used as rooftop plants with irrigation.

• The Korean Journal of Food And Nutrition
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• v.18 no.1
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• pp.48-53
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• 2005

Herbs and yucca(Yucca shidigera) are widely used a source of tea and otherwise such as botanical medicine, essential oil for perfumes, cosmetics, and food spices. This study was carried out to investigate the characteristics of herb tea prepared with lemon verbena, spearmint, apple mint, Korea mint, rosemary, pineapple sage, Chrysanthemum indicum, stevia, lavender, lemon balm cultivated in Korea and effects by addition of yucca. Approximate composition of yucca were as follows: moisture 5.88%, crude protein 5.46%, crude fat 0.69%, crude ash and 7.59%. pH of herb tea mixed yucca at 80℃ was decreased in lemon verbena, spearmint, apple mint, Korea mint, and rosemary in comparison herb tea alone, but soluble solids were similar in two tea. In the result of sensory test, herb tea and herb tea mixed Yucca were not difference with a few exceptions. pH of mentha(Korea mint) tea by addition of yucca was decreased according to increment amount of yucca. The sensory evaluation score of mentha tea by addition of yucca were increased when the tea was processed with 0.01∼0.04% yucca.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.222-235
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• 2006

Herbs have unique tastes and flavors, and they have been used in western foods. This study used herbs to make cookies. The purpose of this study was to investigate the sensory characteristics of cookies with rosemary(1, 2, 3, 4%) and mints(1, 2, 3, 4%) after foretasting herbs. The sample of this study was 880 college students which consisted of 436 males and 444 females. The results of this study were as follows. This study was conducted to find a high quality product through a sensory test with rosemary and mints. First, in terms of foretasting experience, the respondents had tasted 12 herbs. 65.2% of them preferred parsley, followed by mint(45.2%), bay leaf(44.0%), rosemary(28.3%), basil(21.8 %), etc. Second, in terms of the most important items while making herb added to bread and cookies, taste was high with 45.8%, flavor 27.3%, price 10.1%, nutrition 8.5%, etc. There were significant differences between genders and among majors(p<0.001). Third, it was found that appearance was high with 2% added group(M=6.00) in terms of sensory preference. The flavors, tastes, texture, overall acceptability were high with 1% added group in terms of sensory preference of cookies with rosemary. The respondents showed low preference for cookies with mints. While the 1% added mint group showed the highest preference for appearances and texture, the control group showed the highest preference for flavors, tastes and overall acceptability. There was a significant difference in appearances and tastes on all samples except colors and taste of rosemary added cookies $(p<0.05{\sim}p<0.001)$. Fourth, males preferred 2% rosemary added one in appearances and tastes in a sensory test. They preferred the 1% rosemary added group in terms of flavors, texture, and overall acceptability. Females preferred appearances of cookies with 2% rosemary and also preferred flavors, tastes, texture and, overall acceptability with 1% rosemary. Both of them less preferred 4% mint added one. Overall, this study found that respondents preferred 1% rosemary herb cookies. There should be further researches with less than 1% mint to make herb cookies.

• Proceedings of the Korean Magnestics Society Conference
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• 2014.11a
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• pp.77-77
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• 2014

• Mycobiology
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• v.31 no.2
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• pp.99-104
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• 2003

Bee propolis ethanolic extract with some plant essential oils was investigated for its antidermatophytic properties. The tested plant essential oils included jasmine, clove, lemon, Arabian jasmine, mint, rosa, olive and basil. The antidermatophytic activity has been compared to Naftifine-HCl and Clotrimazole used for dermatophyte treatment. Experimental model has been tested using sheep hoof plate for the in vitro tests to stimulate human nails. Mint, clove and basil with 4 mg/ml of bee propolis have a comparable efficacy to those of Naftifine-HCl and Clotrimazole. There is a great necessity for new effective low price and safe antidermatophyte agents to avoid recurrent infection. Propolis synergistic could be of great importance with essential oils of plants in dermatophyte therapy.

• Journal of KIISE:Databases
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• v.32 no.2
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• pp.120-128
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• 2005

Recently main Bioinformatics databases(DDBJ, ENSEMBL, KEGG, etc.) provide analysis tools and data using web services for the convenience of bioinformaticians. Thus, defining SOAP server objects and their methods are very important to provide services for web services. We define SOAP server objects for interaction databases such as BIND, MINT and DIP.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.241-246
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• 2005

Effects of antimicrobial herbs on growth of tactic acid bacteria were investigated to extend shelf-life of Dongchimi, kimchi made with radishes and spices. Marta rosemary, among eight foreign and domestic herbs, showed strongest antimicrobial activity against seven kinds of lactic acid bacteria. Spices such as spring onion, garlic, and ginger showed no antimicrobial activity against lactic acid bacteria. During fermentation of Dongchimi for 6 days at $35^{\circ}C$, addition of marta rosemary inhibited acid formation, maintaining optimal pH of 3.8-4.2 throughout fermentation period, while no inhibitory effect was observed from Sambaekho (Saurus chinensis), pepper mint, and stevia. Results show shelf-life of Dongchimi was extended by addition of marta rosemary, which controlled over-production of tactic acid by inhibiting bacterial growth.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.9-16
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• 2000

Aroma of various extracts of Agastache rugosa O. Kuntze was analyzed by electronic nose with 32 conducting polymer sensor arrays. The 57 extracts were prepared by extraction solvents (hot water, ethanol and NaCl solution), extraction temperatures $(100,\;80\;and\;60^{\circ}C)$, solvent mixture ratios of solvent (10 times 35 times) and parts of Agastache rugosa O. Kuntze(flower, leaf and stem). Aroma pattern of Agastache rugosa O. Kuntze extracts showed big difference in normalized pattern and odor intensity with extraction temperatures and parts, but showed no difference with extraction solvents. Especially in the case of ethanol extracts, because odor of ethanol itself was very strong, difference in aroma of extracts with extraction temperatures and parts did not show through the electronic nose. The organoleptic characteristics such as mint odor, grassy odor, mint taste, medicinal herb taste and sweetness for Agastache rugosa O. Kuntze extracts were determined by the profile test and the result of sensory evaluation by quantitative descriptive analysis was explained to QDA diagram. In correlation with the result of aroma analysis by electronic nose and the sensory evaluation, difference in aroma pattern among the extracts concretely brought to light definite characteristics such as mint odor and mint taste.

• 한국생물공학회:학술대회논문집
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• 2005.04a
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• pp.364-364
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• 2005