• Journal of Ginseng Research
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• v.16 no.1
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• pp.44-52
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• 1992

This study investigated ginsenosides and tissue characteristics of roots injured by physiological disorder, rusty and rough skin. After separation to cortex and stele parts of healthy, rusty (red) and rough skin roots, respectively, the contents of saponin and ginsenosides were analyzed. And also, the histological and cytological characteristics of cortex and stele parts were investigated. Crude saponin contents were little different among healthy, rusty (red) and rough skin root and ginsenesides as - Rgl, - Re and - Rbl were largely detected both in stele and cortex part. The ratio of PT/PD showed about 1:1 in three kinds of root. In histological study, destoryed cells in epidermis of rusty(red) root, and those in epidermis and exodermis of rough skin root were observed. The cells in cortex of rusty (red) and rough skin root have generally nucleus with unfixed shape, unequal cell wall, large number of vacuole and mitochondris, and unidentified dark substances compared to healthy root. But in cell of stele tissue, most of organellE seems to be normal except a small number of cells in rough skin root.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.4
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• pp.420-428
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• 1988

Root is supposed to be important role in growth and yield formation of soybeans and also there is expected to exist varietal differences between soybean root morphology and system. 30 soybean varieties including 10 Korean recommended, 10 Introduced and 10 Korean native varieties were grown at field and pot under standard culture condition. Top and root characteristics were investigated at V4, R1 and R5 stage and T/R relations, correlations with yield were calculated. Top characteristics showed significant difference between 3 variety groups of Korean recommended, Introduced and Korean native variety. Stem length at R1 stage and stem length, stem diameter, number of nodes, number of branches, number of pods and grain yield at R5 stage were significantly different top characteristics. Root characteristics showed significant difference between 3 variety groups were number of thick primary root at V4 stage, primary root angle and root cutting strength at R1 stage, thick root diameter and root dry weight at R5 stage. The correlations between top and root characteristics and soybean yield was greatly different by soybean variety groups, and the top characteristics was more highly correlated then root characteristics. All the top and root characteristics of Korean recommended variety showed no correlations with yield. However, leaf area, stem length, top dry weight in Introduced variety and leaf area, top dry weight, number of nodes, number of thick primary root in Korean native variety were highly correlated with soybean yield.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.392-397
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• 2008

This study examined the quality characteristics of lotus root Julpyun prepared using different ratios of lotus root powder. According to the analyses results, the moisture contents of the lotus root powder-containing samples ranged from 32 to 35%, and the moisture content of the control sample(without added lotus root powder) was 8.5%. The L-values of samples decreased with increasing amounts of lotus root powder however, the a and b values of the samples did not show consistent trend. From the mechanical evaluation results, no consistent trends were found for hardness, springiness, or cohesiveness according to the levels of added lotus root powder. The 10% lotus root Jeolpyun had the highest adhesiveness score, but there were no significant differences between the samples. Gumminess and chewiness increased as the amount of lotus root powder increased, but again there were no significant differences between the samples. According to the sensory evaluation results, the 10% lotus root Jeolpyun received the highest preference scores. Therefore the 10% lotus root Jeolpyun prepared with 900 g of rice flour, 85 g of lotus root powder, 10 g of salt, and 294.5 g of water was chosen as the optimal formulation.

• Journal of the Korean Home Economics Association
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• v.47 no.3
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• pp.79-85
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• 2009

This study examined the effects of added amounts of Lotus root powder on the physical and sensory properties, and consumer acceptability of Jook. As the level of Lotus root powder increased, L-value decreased and a and b values increased. The Jook also had higher viscosity and lower spreadability values as the amount of Lotus root powder increased. Sensory characteristics, such as color intensity, viscosity, nutty taste, and off-flavor increased significantly with the addition of Lotus root powder. A consumer acceptability test indicated that the 25% Lotus root powder group had the highest overall acceptability, appearance, flavor, and texture. In conclusion, to enhance the quality of Jook, a 25% addition of Lotus root powder would be the most beneficial.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.593-600
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• 2008

The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Lotus root powder were added to the wheat flour. The cooking quality, mechanical textural properties, and viscosity were measured, and a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite Lotus root powder-wheat flours were shown to have increased and the viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of those samples were reduced, as the Lotus root powder content was increased as measured via amylography. As increasing amounts of Lotus root powder were added, the L and b values were reduced, and the color values, weight, and volume of the cooked noodles increased, as did the turbidity of the soup. With regard to the textural characteristics, the Lotus root powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, the noodles prepared with 15% Lotus root powder were preferred more than the other noodles, according to the results of our sensory evaluation.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.431-438
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• 2008

This study examined the quality characteristics of Sulgitteok samples prepared with different ratios of lotus root powder over 4 days of storage. The moisture contents of the lotus root powder-containing samples ranged from 35.39 to 37.31% and that of the Sulgitteok without lotus root powder control was 35.92%. The results showed that the various samples had the inconsistent changes during the storage period. As the content of lotus root powder increased, the L-values of samples decreased and the a- and b-values increased. However, their L-, a- and b-values did not show large differences with storage. When compared to the control, the hardness, gumminess, and chewiness of samples slowly increased as the amount of lotus root powder increased. Springiness and cohesiveness decreased according to the amount of added lotus root powder. And increasing amounts of lotus root powder and storage time resulted in greater reductions in adhesiveness. In addition, increasing storage time caused cohesiveness to decrease and springiness to increase. The sensory evaluation results showed that the 20% lotus root Sulgitteok received the highest scores, therefore, this samples was deemed superior.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.30 no.2
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• pp.180-183
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• 1985

Percent dormant root and percent missing root were investigated in ginseng (Panax ginseng) plantations and correlated with soil chemical characteristics. Percent dormant root showed no consistency with root age and significant positive correlation with percent missing root in many cases. Percent dormant root showed significant positive correlation with available phosphorus and phosphorus-moisture ratio in soils. Percent missing root showed significant negative correlation with moisture and calcium in soil and positive one with phosphorus - moisture ratio. Above results strongly suggest that excess phosphorus and water stress are the common causes of dormancy and missing of root.

• Journal of Plant Biology
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• v.36 no.1
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• pp.75-81
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• 1993

Ginseng (Panax ginseng C.A. Meyer) hairy root transformed with Agrobacterium rhizogenes (strain A4) was examined cytogenetically and histologically to assess its characteristics. The optimum growth of hairy root obtained in hormone-free MS medium (sucrose 30 g/L, pH5-6) for long period cultures. All hairy root strains (HB1, HB2, HB3) had the 2n diploid number (2n=48) of chromosomes in root tip cells. There were no alteration in chromosome structure except in one cell of HB3 strain. Results of SDS-PAGE showed a few difference in pattern and number of bands between normal and hairy root of ginseng. The root anatomy of normal root and hairy root differed each other. The hairy root had a clearly defined vascular strand, and the morphology of cortical cells were disorganised with large intercellular spaces.

• Food Science and Preservation
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• v.16 no.1
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• pp.53-59
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• 2009

The purpose of this research is to develop bellflower (Platycodon grandiflorum) root and lotus (Nelumbo nucifera) root Jeonggwa as a health food. The quality characteristics of Jeonggwa to which 0-8% (w/w) of Omija (Schizandra chinensis Baillon) water extract was added were investigated. The moisture contents of bellflower root Jeonggwa were 14.9-18.0%, where as that of lotus root Jeonggwa was 6.9-8.4%. The acidity of bellflower root Jeonggwa was 0.477-0.585% and that of lotus root Jeonggwa was 0.513-0.572%; values increasing levels of Omija extract. The lightness (L) and yellowness (b) values of bellflower root Jeonggwa decreased with increasing amounts of Omija extract, and the lightness (L), redness (a) and yellowness (b) values of lotus root Jeonggwa decreased with increasing Omija extract concentration (p<0.05). In mechanical tests with bellflower root Jeonggwa, the highest values of hardness and strength were seen at 2% (w/w) extract, of cohesiveness were seen with 4-8%, of springiness with 2-6%, of gumminess with 6-8%, and of brittleness with 4-6% (all p<0.01). In mechanical tests with lotus root Jeonggwa, the highest values of hardness and springiness were at 0 and 6% extract, respectively, whereas strength, gumminess and brittleness were at 6-8% Omija extract (all p<0.01). In sensory evaluation, the highest acceptability of bellflower root Jeonggwa was seen with 4% extract and that of lotus root Jeonggwa was seen with 2% extract.

• Restorative Dentistry and Endodontics
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• v.45 no.2
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• pp.21.1-21.12
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• 2020

The aim of this article was to review age-dependent clinical recommendations for appropriate root canal instrumentation techniques. A comprehensive narrative review of canal morphology, the structural characteristics of dentin, and endodontic outcomes at different ages was undertaken instead of a systematic review. An electronic literature search was carried out, including the Medline (Ovid), PubMed, and Web of Science databases. The searches used controlled vocabulary and free-text terms, as follows: 'age-related root canal treatment,' 'age-related instrumentation,' 'age-related chemo-mechanical preparation,' 'age-related endodontic clinical recommendations,' 'root canal instrumentation at different ages,' 'geriatric root canal treatment,' and 'pediatric root canal treatment.' Due to the lack of literature with practical age-based clinical recommendations for an appropriate root canal instrumentation technique, a narrative review was conducted to suggest a clinical algorithm for choosing the most appropriate instrumentation technique during root canal treatment. Based on the evidence found through the narrative review, an age-related clinical algorithm for choosing appropriate instrumentation during root canal treatment was proposed. Age affects the morphology of the root canal system and the structural characteristics of dentin. The clinician's awareness of root canal morphology and dentin characteristics can influence the choice of instruments for root canal treatment.