• 아시안잔디학회지
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• 제8권2호
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• pp.65-85
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• 1994

This study was carried out to develope DBMS program and use CAD for flower, leaf and fruit characteristics of deciduous woody landscape plants in Suwon, Korea from January 1, 1992 to March 20,1993. The results were as follows : 1. The flower, leaf and fruit characteristics of 211 species which were anthesis, flowering period, flower color, leaf spreading, leaf color before fall leaf coloring, fall leaf color, fruiting, fruit period, fruit color and trunk color were investigated through field survey. 2. DBMS program for flower, leaf, fruit and trunk characteristics of deciduous woody landscape plants was developed with data through field survey. And the DBMS program might contribute to the decision of appropriate times for planting design for flowers, fall foliage color, fruit color and hark color. 3.During this procedure, CAD software was used to demonstrate the deblossom before leaf spreading and leaf spreading in flowering, fall foliage color, fruit color after leaf falling, and hark color for planting design as well as seasonal color change of deciduous woody landscape plants.

• 한국식생활문화학회지
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• 제34권1호
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• pp.61-67
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• 2019

This study examined the quality characteristics of dumpling shells prepared with 0, 2, 4, 6, and 8% mulberry leaf powder. According to the amylograph data, the composite of mulberry leaf powder-wheat flour samples reduced the gelatinization temperatures, viscosities at $95^{\circ}C$, and maximum viscosity with increasing mulberry leaf powder content. The lightness (L) and redness (a) values decreased with increasing mulberry leaf powder content, whereas the yellowness (b) value increased. In addition, the weight, volume, and turbidity increased after cooking. In terms of the textural characteristics, addition of mulberry leaf powder increased the hardness, springiness, cohesiveness, chewiness, and adhesiveness. The DPPH free radical scavenging activity of the dumpling shells increased significantly (p<0.05) with increasing levels of mulberry leaf powder. The taste, chewiness and texture of the dumpling shells prepared with added 4% mulberry leaf powder were preferred. The sensory evaluation showed that the overall preference of the dumpling shell with the addition of 4% mulberry leaf powder was more effective than the control.

• 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.

• 한국조리학회지
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• 제22권1호
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• pp.42-51
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• 2016

This study investigated the quality characteristics of sponge cake added with pine leaf powder. The pine leaf powder sponge cake was prepared with different ration of pine leaf powder(0, 10, 20, 30, 40%). The specific gravity, baking loss rate and cake weight increased significantly with increasing the levels of pine leaf powder. In terms of color, lightness and yellowness increased with increasing levels of pine leaf powder. The sponge cake added with ratio of 40% pine leaf powder appeared to be the highest. In terms of textual property evaluation, sponge cake were increased by the level of pine leaf powder. The substance's level of springiness, and cohesiveness decreased by increasing of the level of pine leaf powder. In sensory evaluation, 10% pine leaf e sponge cake was better on taste, overall acceptability, and flavor. The results showed that sponge cake quality with 10% pine leaf powder was considered the best.

• 한국자원식물학회지
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• 제20권1호
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• pp.89-92
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• 2007

The purpose of this study was to establish basic database on Sorbus alnifolia by investigating, analyzing and comparing characteristics of leaf, and then foster good cultivar on each morphological characteristics - leaf length, leaf width, petiole length, left lateral vein, right lateral vein. Leaf length and leaf width in Osan showed distinct tendency in comparison with the whole mean : 103.4mm and 63.3mm, 86.4mm and 62.9mm, respectively. Populations of Mt. Dukyoo and Mt. Halla showed leaf length of 52.8mm and 58.2mm respectively 32.6% and 39% lower than the mean of ten population. Leaf width of Mt. Gwangyang and Mt. Chink was 52.8mm and 51.9mm, respectively 17.6% and 16.2% lower than whole mean, respectively, and showed the lowest tendency among ten selected populations.

• 한국식품조리과학회지
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• 제23권4호통권100호
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• pp.433-442
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• 2007

This study was conducted to investigate the quality characteristics of Sulgitteok prepared with different ratios of lotus leaf powder, over for 4 days of storage. As the amount of lotus leaf powder increased, the moisture contents of the lotus leaf Sulgitteok decreased; however, this was not consistent for all samples during storage. As the content of the lotus leaf powder increased, the L-values of the lotus leaf Sulgitteok significantly decreased, and the a- and b-values also significantly increased at day 0. The L- and a-values did not show large differences with storage. The total cell count of the lotus leaf Sulgitteok prepared with the 4% lotus leaf powder (LL4) was considerably lower than the other samples at 2 days of storage, indicating that microorganisms were inhibited by increasing amounts of lotus leaf powder. The hardness, gumminess, and chewiness of the lotus leaf Sulgitteok decreased as the amount of lotus leaf powder increased; however, they increased as storage time passed. Increasing amount of lotus leaf powder and the storage time resulted in greater reductions in adhesiveness. Springiness was not significantly different according to the amount of added lotus leaf powder or the storage time. Increasing storage time caused cohesiveness to decreased in all samples except LL2. Also, the results of the sensory evaluation showed that the LL2 lotus leaf Sulgitteok had the highest scores. In conclusion, the lotus leaf Sulgitteok prepared with the 2% lotus leaf powder (LL2) was superior.

• 한국자동차공학회논문집
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• 제9권5호
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• pp.157-164
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• 2001

This paper performs static and dynamic tests of a multi-leaf spring and a tapered leaf spring to investigate their hysteretic characteristics. In the static test, trapezoidal input load is applied with 0.1Hz excitation frequency and with zero initial loading conditions. In the dynamic test, sinusoidal input load is applied with five excitation amplitudes and three excitation frequencies. In these tests, static and dynamic hysteretic characteristics of the multi-leaf spring and the tapered leaf spring are compared, and, the effects of excitation amplitudes and frequencies on dynamic spring rate are also shown. In this paper, actual vehicle tests are performed to study the effects of hysteretic characteristics of the large-sized truck's handling performance. The multi-leaf spring or the tapered leaf spring is used in the front suspension. The actual vehicle test is performed in a double lane change track with three velocities. Lateral acceleration, yaw rate and roll angle are measured using a gyro-meter located at the mass center of the cab. The test results showed that a large-sized truck with a tapered leaf spring needs to have an additional apparatus such as roll stabilizer bar to increase the roll stabilizer due to hysteretic characteristics.

• 동아시아식생활학회지
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• 제22권4호
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• pp.550-557
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• 2012

The purpose of this study was to investigate the quality characteristics of Maejakgwa prepared with Eriobotrya japonica leaf powder (0, 1, 3, 5, 7%) substituted for flour. The pH and density of Maejakgwa dough significantly decreased in response to addition of all levels of E. japonica leaf powder. Furthermore, when spread factor values were compared among the groups, they were found to be inversely proportional to the E. japonica leaf powder concentration. With increasing amounts of E. japonica leaf powder, L and a values decreased, whereas b value increased. In terms of textural characteristics, addition of E. japonica leaf powder increased hardness, cohesiveness, springiness, chewiness, and brittleness compared to control. Finally, the results of an acceptance test showed that Maejakgwa containing 5% E. japonica leaf powder had the highest scores.

• 한국식품영양과학회지
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• 제23권4호
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• pp.618-624
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• 1994

The addition of mustard leaf to kimchi making for extanding the optimum edible period was studied. The quality and sensory characteristics of mustard leaf added kimchi were evaluated . The activity, lactic and acetic acid contents of mustard leaf added kimchi showed lower than that of control kimchi but reducing sugar and vitamin C contents was higher. The duration of optimum edible periods of mustard leaf added kimchi lasted one more weak. While the optimum pH of kimchi for eating lasted, the sensory pannel score for sour taste of mustard leaf added kimchi was lower than that of control but the scoreas for savory taste, carbonated taste and hardness were higher . Especially , the sour taste score between two groups were significantly different (p<0.05). Overall quality score for the mustard leaf added kimchi was higher. There was no differences in texture determined by Penetrometer between mustard leaf added kimchi and control kimchi until the fermentation reached the optimal condition for eating . After that period , the degree of degradation of texture was much delayed in mustard leaf added kimchi.

• 한국식생활문화학회지
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• 제28권6호
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• pp.651-656
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• 2013

In this study, to explore the use of lotus leaf powder, quality characteristics of sponge cake manufactured with different levels of lotus leaf power were investigated. We discovered that the pH, gravity, and cooling temperature of sponge cake increased as the content of lotus leaf power additive increased compared with those of the control group. Likewise, L and b levels of sponge cake increased with increasing level of lotus leaf power; 20% lotus leaf powder appeared to show the highest L and B levels, but levels were lower than those of the control group. Sponge cake levels of hardness, springiness, and cohesiveness increased as the amount of lotus leaf powder additive increased. In sensory evaluation, overall acceptability of 5% lotus leaf powder was the highest. Thus, it is possible to develop sponge cake with improved health-oriented aspects by addition of 5% lotus leaf powder.