• 한국연초학회지
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• 제5권2호
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• pp.9-15
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• 1983

The effect of leaf dehydration process and air flow capacity of bulk curing on physical properties and composition of cured leaves was studied, respectively, during flue- curing. Cured leaves from excessive moisture during yellowing stage and those from rapid dehydration Process inevitably during later stages, tend towards lower equilibrium moisture contents, higher shatter index, hither protein nitrogen, and leaf scalding or deterioration of Beaves with redish cast. Early dehydration at the yellowing stage re suited in increasing of p Bamitic, stearic, linoleic, and linolenic acid contents, but showed reduction of brightness difference between upper and lower surface of the cured leaves, Leaf surface lipid decreased with the progress of curing stages, more conspicuously during later stage. Lowering air flow capacity of fan by 50oye during stem drying stage resulted in increasing of leaf surface lipid and 25oye decreasing of electric power consumption , but curing period and kerosene consumption were not affected.

• 미생물학회지
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• 제12권3호
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• pp.147-148
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• 1974

A small amount of Duco cement or Elmer's clear cement was dropped on a slide glass and immediately spread with a glass rod or woden stick a thin film on the surface. After approximately 1 minute a small amount of rubber cement was spread on the top of the film of Duco cement using the same method as described earlier. It was important that the rubber cement be smeared before the Duco cement dried out. These two kinds of cements must not be mixed. It was better to make the film of the rubber cement slightly thicker than the film of Duco cement. This composite film may be used up to several months after preparation. The sample leaf was placted on the slide, prepared with adhesive and the leaf surface was passed on the film with the thumb. The pressing was done so the leaf surface was completely in contact with the film. Then the leaf was peeled from the slide.

• 한국연초학회지
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• 제5권2호
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• pp.33-38
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• 1983

향끽미종잎담배인 소향의 시비량을 달리하여 엽면수지량과 생육형질과의 관계를 조사한 바, 주당 및 단위 엽면적당의 엽면수지량은 질소수준간에 유의차를 보여 3k9/ 10a수준에서 많았고 인산 및 가리의 영향은 유의성이 인정되지 않았다. 주당엽면적수지량은 초장. 최대영장과 폭. 주당건엽중 및 생명중과 평균엽면적 과는 각각 정 (+). 엽후와는 부(-)의 상관이 나타났다. 단위엽면적당 엽면수지량은 단위엽면적중 및 건물율과는 정 (+), 평균엽면적과는 동일 질소수준에서 부(-)의 상관이 나타났다.

• 한국식생활문화학회지
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• 제29권3호
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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.

• 한국식품조리과학회지
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• 제22권2호
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• pp.164-172
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• 2006

The purpose of this study was to find the optimal mixing condition of three different amounts of pine leaf powder, butter and sugar for preparation of pine leaf cookies. The optimum mixing condition for pine leaf cookies was optimized by response surface methodology The optimum mixing rates of pine leaf powder, butter and sugar were 8.6 g, 252.8 g and 154.1 g for color, 8.4 g, 240.7 g and 149.8 g for appearance, 8.8 g, 246.5 g and 154.7 g for flavor and 10.9 g, 277.1 g and 134.6 g for texture respectively. The optimum mixture ratio which fulfilled all items was pine leaf powder 9.4 g, butter 270.5 g and sugar 141 g.

• Tribology and Lubricants
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• 제17권4호
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• pp.290-296
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• 2001

Lift-off means that the rotating journal surface separates from the leaf surface in an air-lubricated multi-leaf foil journal bearing. Lift-off builds up minimum film thickness which will provide load capacity between leaves and journal. In this paper an analysis of air-lubricated multi-leaf foil journal bearing was performed with effects of multi-leaf foil deflection and compressible lubrication equation simultaneously. Minimum film thickness built up versus journal speed predicts the lift off characteristics and these results will be useful in designing and selecting the proper speed of the air-lubricated multi-leaf foil journal bearing.

• 한국작물학회지
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• 제29권4호
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• pp.307-314
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• 1984

소맥 품종들에 대한 기공수의 품종간 차이, 엽각부위의 기공분석 및 기공수와 출수기, 간장및 타 광합성 관련형질들과의 관계를 구명코져 조광외 100품종을 공시 조사하였던 바 그 결과는 다음과 같다. 1. 지엽표면의 기공수는 최저 51(/$ extrm{mm}^2$), 최고90, 이면의 최저는 35, 최고는 65개로서 표면은 이면비해 1.5배가 많았으며, 가장 빈도가 높은 것은 기공수가 표면은 61~75, 이면은 41~50개인 품종들이었다. 2. 기공의 크기는 표면은 38.5~46.6$\mu$, 이면은39.4$\mu$48.0$\mu$으로 이면의 기공이 다소컸으며 기공수와 기공의 크기 간에는 표면 -0.63＊＊, 이면 -0.48＊의 상관이 인정되었다. 3. 상위엽의 기공수는 하위엽보다 많고 각 분얼 동신엽의 기공수는 지엽은 고위분얼이 그 하위엽에서는 저위분얼에서 발생한 엽에서 많아지는 경향이었다. 4. 동일엽신내에서는 표면은 선단부나 중앙부가 많고 기부가 적은 반면 이면은 반대의 경향을 나타내었다. 5. 지엽 및 제2엽의 엽초에도 기공수는 상당히 존재하여 제3엽이나 제4엽이면의 기공수보다도 많았다. 6. 지엽표면의 기공수가 많은 품종은 타엽신이나 엽초에도 많았다. 7. 지엽표면의 기공수와 간장, 출수기와는 각각 0.53＊, 0.51＊의 상관이 있었고 엽면적당 건물중(SLW)과는 -0.48＊, 엽록소함량 0.53＊, 엽면적 -0.59＊＊, 기공개도와는 -0.53＊ 의 상관이 인정되었으며, 엽맥수와는 상관이 인정되지 않았다. 따라서 기공수가 많은 품종은 간장이 크고, 출수기는 늦어지는 경향이며, 엽유의 두께나 엽면적은 작고 엽록소함량은 높아지는 경향이었다.

• 한국식생활문화학회지
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• 제25권6호
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• pp.810-819
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• 2010

The objective of this study was to produce muffins with added dukeum ramie leaf powder and to compare them to a control. We used two different optimal composition ratios to produce muffins. The physical and sensory characters were varied by changing the ratio of dukeum ramie leaf powder, butter, and sugar to identify a critical value using response surface regression analysis. The ranges for the added dukeum ramie leaf powder, sugar, and butter were 15-35, 60-100, and 60-100 g, respectively. Muffins with added dukeum ramie leaves had comparable mineral and antioxidant vitamin compositions to those of dried ramie leaves. Muffins with added dukeum ramie leaf powder satisfied the suitability of the model, showing a p-value within 5% of significance level (p<0.05) for every aspect Volume and height differed without any association to ingredients. Lightness increased when less dukeum ramie leaf powder was added with more butter and sugar, redness increased when more dukeum ramie leaf powder and sugar were added with 70-80 g of butter, whereas yellowness increased when less dukeum ramie powder was added. Texture and toughness increased when less dukeum ramie leaf powder was added. The degree of gumminess and chewiness depended hugely on the amount of sugar. Cohesiveness, decreased with more dukeum ramie leaf powder and butter, whereas hardness increased with a medium range of ingredients. Sensory character increased with less dukeum ramie powder, and overall quality increased with more butter and sugar, but depended on the amount of added dukeum ramie power. The critical values from the sensory characteristics showed that 27 g of dukeum ramie powder, 72 g of sugar, and 86 g of butter was optimum.

• Tribology and Lubricants
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• 제19권6호
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• pp.321-328
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• 2003

In the present study, the residual stresses can have a significant on the life of structural engineering components. Residual stresses are created by the surface treatment such as shot peening or deep rolling. The objective of this experimental investigation is to study the influence of friction and wear characteristics due to residual stress under dry sliding condition. Friction and wear data were obtained with a specially designed tribometer. Test specimens were made of SUP9 (leaf spring material) after they were created residual stress by shot peening treatment. Residual stress profiles were measured at surface by means of the X­ray diffraction. Sliding tests were carried out different contact pressure and same sliding velocity 0.035 m/s (50 rpm). Leaf spring assembly test used to strain gauge sticked on leaf spring specimen in order to measure interleaf friction of leaf spring. Therefore, we were obtained hysteresis curve. As the residual stresses of surfaces increased, coefficient of friction and wear volume are decreased, but the residual stresses of surfaces are high, and consequently wear volume do not decreased. Coefficient of friction obtained from leaf spring assembly test is lower than that obtained from sliding test. From the results, structural engineering components reduce coefficient of friction and resistant wear in order to have residual stresses themselves.

• 한국작물학회지
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• 제26권1호
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• pp.45-50
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• 1981

Diurnal changes in leaf stomatal resistances were measured on leaf positions and both surfaces to investigate the stomatal response to irradiance in wheat, var. Chokwang and barley, var. Dongbori 1. Stomatal frequency and size were also determined to explain the control mechanism of gas exchanges in two species. The leaf diffusive resistances of two species decreased, as the sun rose, to minimum at 10 to 11 o'clock a.m. and increased gradually in the afternoon, even faster at sunset. As the adaxial irradiance increased, stomatal resistances decreased sensitively in the range of 30uEm$^{-2}$ㆍsec$^{-1}$ to 150uEm$^{-2}$ㆍsec$^{-1}$ quantum flux density. The stomatal opening of the abaxial surface began at lower irradiance and was completed earlier than the adaxial surface. The adaxial irradiances decreased in order of leaf position, flag, the 2nd, the 3rd leaf, and the stomatal resistances increased in the same order. Even under the same irradiance, the stomatal resistance of lower leaves were higher than those of upper leaves. The stomatal frequencies of lower leaves were less, but the stomatal size was greater than those of upper leaves. Consequently, the relative leaf area occupied by stomatal pores were constant among leaf positions in two species.