• Textile Coloration and Finishing
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• v.14 no.2
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• pp.102-102
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• 2002

The purpose of this study is to investigate dyeing properties of wool fabric with walnut colorants. Walnut colorants were extracted with water from walnut hull and characterized by FT-IR analysis. Effects of dyeing conditions and mordanting on dyeing properties and colorfastness were studied. Results obtained were as follows, 1. Higher K/S value was obtained at higher temperature and longer dyeing time, the highest K/S value was shown at 100℃, 60min. 2. Dye uptake was increased with the increase in colorants concentration up to 2%. Higher K/S value was obtained at acidic condition. 3. Mordanting was not effective for improving dye uptake and colorfastness and for changing color of the dyed fabric.

• Textile Coloration and Finishing
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• v.14 no.2
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• pp.26-32
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• 2002

The purpose of this study is to investigate dyeing properties of wool fabric with walnut colorants. Walnut colorants were extracted with water from walnut hull and characterized by FT-IR analysis. Effects of dyeing conditions and mordanting on dyeing properties and colorfastness were studied. Results obtained were as follows, 1. Higher K/S value was obtained at higher temperature and longer dyeing time, the highest K/S value was shown at $100^\circ{C}$, 60min. 2. Dye uptake was increased with the increase in colorants concentration up to 2%. Higher K/S value was obtained at acidic condition. 3. Mordanting was not effective for improving dye uptake and colorfastness and for changing color of the dyed fabric.

• Korean journal of food and cookery science
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• v.4 no.1
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• pp.9-16
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• 1988

These experiments were carried out to study the factors affecting quality and textural characteristics in the preparation of artificial gluten meat (AGM). These results were compared with the raw beef on its properties. The results obtained were summarized as follows: 1, The affective factors on the color of AGM were walnut, oil, salt, onion, water, interactions of oil and water, and interactions of heating temperature and heating time. 2. Shear force was affected by the factors of walnut, onion, water and interactions of walnut and oil. 3. Walnut, oil, onion, salt, water, interactions of walnut and oil, interactions of oil and water, and heating temperature affected on hardness, springiness, cohesiveness and chewiness. 4. Walnut and water affected on the water holding capacity.

• Horticultural Science & Technology
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• v.32 no.6
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• pp.788-793
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• 2014

Vegetative propagation of walnut is difficult compared with that of other fruit and nut species. The present study assessed three methods of grafting (patch, shield, and chip) at various periods of walnut growth and with different timings of grafting in walnut. Early May was the best time for grafting, at which time the highest success rate was obtained by the patch method (96%), followed by chip-budding (75%), while shield-grafting showed the lowest efficiency (10%). Patch-grafting was also successful (75-80%) in early August and moderately successful in mid-June (51-55%), while the shield and chip methods had no success during these two times (0.00%). Patch-grafting was more efficient and also induced better callus formation and scion growth than the other two methods. The genotypes used did not affect grafting efficiency. The best results were obtained by patch-budding in both tested genotypes. The present findings show the potential value of patch-grafting in early May as a propagation method for walnut for establishment of guidelines for propagation.

• KSBB Journal
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• v.8 no.1
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• pp.49-54
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• 1993

The contents of odd number fatty acid in walnut, peach seed and apricot seed were analyzed by HPLC. The results were as follows; the contents of crude oil in walnut, peach seed and apricot seed were 61.7%, 48.21%, and 52.34%, respectively. The contents of neutral lipid in walnut peach seed, and apricot seed were contained 62.32%, 91.50%, and 88.00%, respectively. The contents of glycolipid in walnut peach seed and apricot seed were contained 34.14%, 3.25%, and 4.78%, respectively. The contents of phospholipid in walnut peach seed and apricot seed were contained 3.54%, 5.25%, and 7.27%, respectively. The contents of odd number fatty acid and even number fatty acid in neutralipid were walnut 37.07% and 36.72%, peach seed 5.4% and 94.60%, and apricot seed 6.85% and 93.92%, respectively. The contents of odd number fatty acid and even number fatty acid in glycolipid were walnut 5.37% and 46.21%, peach seed 6.97% and 89.42%, and apricot seed 10.50% and 89.42%, respectively. The contents of odd number fatty acid and even number fatty acid in phospholipld were walnut 3.57% and 96.43%, peach speed 6.51% and 93.49%, and apricot seed 15.00% and 84.20%, respectively. The contents of odd number fatty and even number fatty acid in total fatty acid were walnut 14.47% and 85.53%, peach seed 1.17% and 98.83%, and apricot seed 4.3% and 95.97%, respectively.

• Journal of Families and Better Life
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• v.26 no.6
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• pp.193-207
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• 2008

This study analyzed the impact of the well-being trends and the attributes of the choice of the walnut-cookie on the consumer's purchasing intention. The results of this study would enhance newly revised product so that brand and product marketing strategy would be strengthened. This study also would contribute for the consumer related management through systematic and exploring research regarding consumers' expectation of products' values and trends. Specific results are as followings. Well-being oriented trends had various meanings such as "Commercial Well-being", "Eco-friendly Well-being", "Physical Well-being", and " Favors for leisure". Consumer's attributes of choice for the walnut-cookie were "Branding", "The Value of Traditional Food", "Environmental Position", and "The Function of Products". And the "Popularity", "Nutrition". and the "Service" were most preferred factors to be chosen. The multiple regression analysis was tried to test the impact of demographics, well-being trend, and the attributes of choice for walnut-cookie influence on the consumer's purchasing intention. The statistically significant factors were age, job, and leisure oriented consumer style of consumer's characteristics as well as corporation's brand strategy on a basis of marketing aspects. The younger groups, leisure pursing groups, and student groups showed the higher level of purchasing intention for the walnut-cookie compared to other groups.

• Journal of Food Hygiene and Safety
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• v.14 no.4
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• pp.333-338
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• 1999

The lipid stability of walnut added with water extracts of Ganoderma lucidum, Camellia sinensis ana Lycii fructus was studied. The results are as follows：1. when the extracts were added to walnut, the lipid stability was improved. The antioxidative activities of water extract of Camellia sinensis and Lycii fructus were considerably higher than that of Ganoderma lucidum. The antioxidative activity was decreased in the rank order Lycii fructus>Camellia sinensis>Ganoderma lucidum. 2. This clearly suggests that water extract of Lycii fructus at 4$^{\circ}C$ Bx level can be used as an alternative natural antioxidant for the lipid stability of walnut.

• Korean Journal of Human Ecology
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• v.11 no.4
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• pp.391-400
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• 2002

This study was intended to research the dyeing with natural walnut hull extracts over cotton, flax, rayon, wool, nylon and silk. We studied the dyeing conditions and mordant effect, and observed dyeability. The result are as follows: 1. In the dyeability with natural walnut hull extracts, protein and polyamide fiber has more dye uptake rather than cellulose fiber. 2. The optimum condition in the dyeing with natural walnut hull extracts was at $90^{\circ}C$, 12%(o.w.b) concentration in 90 mins. 3. In the case of the dyeability by repeated dyeing number, the dyeability of good dyeability fiber is improved in the first or second dyeing, but that of bad dyebality fiber is improved when it is dyed more repeatedly. 4. In the dyeablity treated with mordants, Al, Sn, and Mg don't have any differences, but Cu and Fe have some difference. The color of Fe mordant is green and the color of Cu mordant is blue. 5. In the case of the color fastness with mordant treatment, nylon is better than silk and wool in color fastness to washing but silk is better than nylon and wool in color fastness to light.

• Nutrition Research and Practice
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• v.13 no.2
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• pp.105-114
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• 2019

BACKGROUND/OBJECTIVES: Several previous studies have investigated whether regular walnut consumption positively changes heart-health-related parameters. The aim of this study was to investigate the effects of daily walnut intake on metabolic syndrome (MetS) status and other metabolic parameters among subjects with MetS. SUBJECTS/METHODS: This study was a two-arm, randomized, controlled crossover study with 16 weeks of each intervention (45 g of walnuts or iso-caloric white bread) with a 6 week washout period between interventions. Korean adults with MetS (n = 119) were randomly assigned to one of two sequences; 84 subjects completed the trial. At each clinic visit (at 0, 16, 22, and 38 weeks), MetS components, metabolic parameters including lipid profile, hemoglobin A1c (HbA1c), adiponectin, leptin, and apolipoprotein B, as well as anthropometric and bioimpedance data were obtained. RESULTS: Daily walnut consumption for 16 weeks improved MetS status, resulting in 28.6%-52.8% reversion rates for individual MetS components and 51.2% of participants with MetS at baseline reverted to a normal status after the walnut intervention. Significant improvements after walnut intake, compared to control intervention, in high-density lipoprotein cholesterol (HDL-C) (P = 0.028), fasting glucose (P = 0.013), HbA1c (P = 0.021), and adiponectin (P = 0.019) were observed after adjustment for gender, age, body mass index, and sequence using a linear mixed model. CONCLUSION: A dietary supplement of 45 g of walnuts for 16 weeks favorably changed MetS status by increasing the concentration of HDL-C and decreasing fasting glucose level. Furthermore, consuming walnuts on a daily basis changed HbA1c and circulating adiponectin levels among the subjects with MetS. This trial is registered at ClinicalTrials.gov as NCT03267901.

• Journal of the Korean Wood Science and Technology
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• v.46 no.3
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• pp.221-230
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• 2018

The purpose of this study was to evaluate the effect of several chemical treatments to prevent photodegradation of wood veneer by external UV (Ultraviolet) light. Of woods, walnut veneer is selected as a raw material for this study since it is known as a luxurious wood with dark color giving an esthetic effect. Alcohol-benzene, hydrogen peroxide ($H_2O_2$) and sodium hypochlorite (NaClO) solution were used for investigate the effect on color stabilization. Despite the removal of the extractive compounds, which is known as a discoloration component, a significant color change of walnut wood veneer was observed. Meanwhile, the veneers treated by 20 and 30% $H_2O_2$ solution at $75^{\circ}C$ for 1 h also showed the no positive effect of color stability exposed to UV light although they have a bleaching effect on wood veneer. Besides, it was difficult to maintain the original color of walnut veneer due to the elution of the extractive compounds. On the other hands, the veneer treated by NaClO solution indicated the good performance on color stability despite of the intensive UV light test. However, when the concentration exceeds 3%, surface roughness and fiber damage occurred simultaneously. Therefore, the walnut species should be treated with proper concentration when sodium hypochlorite is applied to the veneer.