• Culinary science and hospitality research
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• v.19 no.3
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• pp.73-86
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• 2013

This study produced hot-air-dried perilla leaf to add Korea's popular perilla leaf to fresh noodles to examine their value as food and get the best fresh noodle recipe by adding 0%, 3%. 6%, 9%, and 12% of perilla leaf to flour. The moisture content of the dough was highest at 34.41% for the control group with 0% perilla leaf, whereas the pH was lowest at 5.59 for the dough with 12% perilla leaf. As a result of WRC analysis of the dough, moisture absorption increased with greater perilla leaf content. The moisture content of fresh noodles was lowest for the control group with 0% perilla leaf, whereas the pH was highest for the control group. The L, a, and b values of the dough were highest for the group with 0% perilla leaf powder. Hardness and cohesiveness were lowest for the 0% group and springiness tended to decrease with increased amounts of hot air-dried perilla leaf. The number of microorganisms decreased significantly with greater perilla leaf content on the third and fourth days. As a result of the sensory test, the 6% dough showed the highest scores for all items including appearance, flavor, color, taste, and texture. Overall acceptability was also highest at 7.20 for the 6% dough and lowest at 3.27 for the 12% dough. Based on the above results, when producing fresh noodles by adding hot-air-dried perilla leaf powder, inhibition of microorganisms improved with greater perilla leaf content for longer storage, but the sensory properties were best when 6% perilla leaf content was added.

• Journal of Wetlands Research
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• v.15 no.2
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• pp.171-177
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• 2013

This study was conducted to find the leaf morphological responses of Quercus serrata and Q. aliena which are potential natural vegetation of riverine in Korea under elevated $CO_2$ and increased temperature. Rising $CO_2$ concentration was treated with 1.6 times than control(ambient) and increased temperature with $2.2^{\circ}C$ above the control(ambient) in the glass greenhouse. As a result, leaf width length, leaf lamina weight and leaf area of Q. serrata and Q. aliena was respectively increased, and number of leaves and specific leaf area(SLA) was decreased by elevated $CO_2$ and temperature. Leaf width length, leaf lamina length, leaf lamina weight, number of leaves, leaf area, and specific leaf area of Q. serrata were not statistically significant difference between control and treatment. Leaf width length and leaf weight of Q. aliena was increased, but specific leaf area was decreased. These results indicated that Q. aliena was to be sensitive than Q. serrata in response to global warming situation. According to the principal component analysis(PCA), two oak species were arranged based on factor 1 and 2 in the control and warming treatment. And change on the warming treatment was clearly distinguishable from the Q. aliena than Q. serrata.

• Korean Journal of Soil Science and Fertilizer
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• v.36 no.6
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• pp.391-398
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• 2003

Research was conducted to establish the leaf and petiole sap test to diagnose the nutritional status of tomato. The concentrations of $NO_3$, $PO_4$, K, Ca, Mg and $SO_4$ ions extracted from the leaves and petioles in the different positions in a plant were measured and compared with their corresponding inorganic contents in the leaves analyzed by the chemical method. The ionic concentrations in the leaf and petiole sap showed the different values depending on their positions in a plant. The leaves and petioles in the lower positions of a plant had higher concentrations of $NO_3$, Ca, Mg and $SO_4$ ions. In particular, there were greater changes of ionic concentrations and less increases in the leaf length and width from the 9th compound leaf down from the uppermost cluster. On the other hand, the leaflets in a compound leaf had the same ionic concentrations. Therefore, it appeared that the optimal sampling position of leaf and petiole for the sap test is the leaflets of the 9th compound leaf down from the uppermost cluster. A good correlation between the sap test and the chemical analysis of plant showed that the ionic concentrations in the leaf and petiole sap reflect the nutritional status of tomatoes.

• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.705-713
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• 2010

This study was carried out to investigate the physicochemical properties of bread dough with added mulberry leaf powder. The crude protein, fiber and ash contents of the mulberry leaf powder were 21.25%, 7.70% and 9.27% respectively. The mulberry leaf-mixed powder showed low lightness and redness values and high yellowness. Farinograph water absorption increased as the mulberry leaf powder content increased. Both arrival and development times of the mulberry leaf powder-added dough were longer than those of wheat flour dough. As the mulberry leaf powder content increased, the degree of weakness increased. Maximum viscosity by amylograph analysis increased gradually with the addition of mulberry leaf powder, while gelatinization temperature was not affected. Degree of extension decreased as shown in extensograph analysis with increasing content of mulberry leaf powder.

• Journal of the Korean Society of Tobacco Science
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• v.26 no.1
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• pp.35-42
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• 2004

This study was carried out to examinate the effect of aging period on chromatic, chemical and organoleptic characteristics, and to evaluate of optimum aging period for each grade in burley leaf tobacco. The leaf tobaccos were produced in 2000, and threshed, redried and packed in carton box under the current methods. Four grades of processed leaf(A3T, B1T, C1W and D3W) were stored during 24 months (May 10, 2001 to April 31, 2003) in warehouse of Chungju Leaf Tobacco Processing Factory. The leaf tobaccos were sampled at three month intervals for analysis of chromatic, chemical and organoleptic properties. pH values of four grades, and Yellow(b) of A3T and BIT were also significantly decreased during the aging. Filling values, tar, nicotine and CO contents of tobacco smoke, and puff number of cigarettes were not significantly changed during the aging. Positive correlation coefficients were significantly observed between irritation of the calculated attributes from contents of volatile oil components in leaf tobacco and that of the panel sensory attributes. The ratio of maximum change in irritation attribute was larger than that in taste attribute during aging. The calculated irritations of 18～24 months aging for A3T and B1T were significantly lower than zero-aging, while those of C1W and D3W were not significant among aging periods. The panel irritations of 12～15 months aging for four grades were low tendency. The results suggest that decrease of aging period for thin leaf from 21～24 to 12～15 months may be beneficial to save storage cost in burley tobacco.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.367-374
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• 2011

The purpose of this study was to determine the optimum condition for producing tea leaf Jeung-pyun that does not contain added parched tea leafs (0, 0.5, 1, 1.5, and 2%) while producing Jeung-pyun that has a variety of functional ingredients and to investigate the possibility of making practical application of tea leafs. Moisture contents were 56 ~66% and there were no significant differences among the samples. The pH of Jeung-pyun samples was 5.65~5.74. The L-value decreased as the amount of added tea leaf increased, and the a-value was low in the group made with added tea leafs. The b-value was high in the 1% added group and had a tendency to increase vs the control group as amount of added tea leaf increased. In the groups with added tea leaf the volume was evaluated as being higher in the order of 1>1.5>2%. The specific volume of the group with added tea leaf was evaluated as being higher in the order of 1>1.5>2%. Sensory characteristics of the group with added tea leaf were evaluated as being high. For characteristics of cell uniformity, rice wine flavor, and sweetness, the control group was evaluated as being high, and for characteristics of color, moistness, and softness the 1% added group was evaluated as high. Astringency was evaluated as being high in the 2% added group. Texture profile analysis was conducted after samples were maintained in an incubator at $20^{\circ}C$ for 0, 1, 3, 5, and 7 days. Characteristics for hardness, gumminess, chewiness tended to increase with longer periods of storage. Characteristics for cohesiveness, springiness tended to decrease as the storage period increased. As determined by this study, addition of 1% tea leaf was the most favorable method for making use of tea leafs the production of Jeung-pyun and a potentiality for the use of tea leafs in food was discorvered.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.37-41
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• 2000

This study has been carried out to investigate the chemical composition of Acorus calamus L., a wild plant (Chang Po) which has long been used as a medicine or a hair rinse in Korea and China. Potassium was found to be the most predominant mineral in leaf and root, followed by calcium, magnesium, and phosphorus, in a decreasing order. Contents of potassium in leaf and root account for 54a.65 mg% and 242.87 mg%, respectively. Contents of these minerals in leaf were higher value than that in root. Glucose and fructose were found to be the major free sugars in leaf and root. Malic acid was the most abundant organic acid of leaf and root, and followed by citric acid. Fourteen different kinds of fatty acids were identified from the leaf and root. Content of unsaturated fatty acids. such as linolenic, and linoleic acid ware higher than that of saturated fatty acids. Content of total amino acids was 3 times higher in leaf than that in root. Leucine was the major amino acid in leaf and glutamic acid in root.

• Korean Journal of Medicinal Crop Science
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• v.26 no.6
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• pp.447-454
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• 2018

Background: The leaf temperature ($T_{LEAF}$) is one of the most important physical parameters governing water and carbon flux, including evapotranspiration, photosynthesis and respiration. Cnidium officinale is one of the important folk medicines for counteracting a variety of diseases, and is particularly used as a traditional medicinal crop in the treatment of female genital inflammatory diseases. In this study, we developed a model to estimate $T_{Leaf}$ of Cnidium officinale Makino based on black globe temperature ($T_{BGT}$). Methods and Results: This study was performed from April to July 2018 in field characterized by a valley and alluvial fan topography. Databases of $T_{LEAF}$ were curated by infrared thermometry, along with meteorological instruments, including a thermometer, a pyranometer, and an anemometer. Linear regression analysis and Student's t-test were performed to evaluate the performance of the model and significance of the parameters. The correlation coefficient between observed $T_{LEAF}$ and calculated $T_{BGT}$ obtained using an equation, developed to predict $T_{LEAF}$ based on $T_{BGT}$ was very high ($r^2=0.9500$, p < 0.0001). There was a positive relationship between $T_{BGT}$ and solar radiation ($r^2=0.8556$, p < 0.0001), but a negative relationship between $T_{BGT}$ and wind speed ($r^2=0.9707$, p < 0.0001). These results imply that heat exchange in leaves seems to be mainly controlled by solar radiation and wind speed. The correlation coefficient between actual and estimated $T_{BGT}$ was 0.9710 (p < 0.0001). Conclusions: The developed model can be used to accurately estimate the $T_{Leaf}$ of Cnidium officinale Makino and has the potential to become a practical alternative to assessing cold and heat stress.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.26 no.5
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• pp.47-56
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• 2023

The Quercus variabilis and Quercus dentata, which are said to be relatively drought tolerant among the important genus Quercus that represent deciduous broad-leaved forests in Korea. These two species are widely distributed worldwide in Korea, Japan and China (northern, central, western and eastern subtropical regions). This study compared the ecological niche breadth and overlap according to growth response in 4 soil moisture gradients for the two species and tried to reveal degree of competition and ecological niche characteristics. The ecological niche breadth was 0.977±0.020 for Q. variabilis and 0.979±0.014 for Q. dentata, the latter being slightly wider. And they were similar in 5 traits (stem length, leaf lamina length, leaf width length, stem weight, leaf petiole weight), Q. variabilis was more dominant in 4 traits (leaves number, stem diameter, leaf area, leaf petiole length), and Q. dentata was more dominant in 7 traits (root length, shoot length, plant weight, root weight, shoot weight, leaf weight, leaf petiole weight). The ecological niche overlap for soil moisture between the two species overlapped most in plant structure-related traits and least in photosynthetic organ-related traits such as petiole length. As a result of principal component analysis, degree of competition between the two species for soil moisture was more severe when the soil moisture condition was low than high. Among the measured traits that affect the two-dimensional distribution, 8 traits (Leaves number, Shoot length, Stem length, Plant weight, Root weight, Shoot weight, Stem weight, Leaves weight) were correlated with the factor 1, and 2 traits (Leaf width length, Leaf petiole weight) were correlated with the factor 2 (r>0.5). These results show that the ecological response of the two species to soil moisture is not a few traits involved, but several traits are involved simultaneously.

• Applied Biological Chemistry
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• v.47 no.1
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• pp.96-106
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• 2004

Response surface methodology (RSM) was applied in roasting processes of perilla leaves to develop a high quality perilla leaf tea. The Hunter color parameters and electron donating ability were monitored to optimize organoleptic properties of perilla leaf tea. The roasting processes were based on the central composite design with primary variables-roasting temperature $(140{\sim}220^{\circ}C)$, time $(5{\sim}25)$, and reaction variables-sensory test, electron donating ability. From the variables, the roasting condition was optimized using statistical analysis system (SAS) program as developing the functional tea using perilla leaf. Hunter color L and b values of the powdered samples increased with the roasting processes, but Hunter color a value decreased. Electron donating ability was influenced by roasting temperature (p<0.01) and time (p<0.01), and optimum condition selected was at $220^{\circ}C$ for 15 min with coefficient of determinations $(R^2)$ above 0.98. After preference test of perilla leaf tea using parameter of taste, color, and flavor, we can estimate that the optimal roasting condition of preilla leaf for function tea manufacturing are $210{\sim}220^{\circ}C$ for $10{\sim}20$ min by response surface methodology (RSM). Tyrosinase, xanthine oxidase and electron donating ability were 10.14, 14.37 and 59.19% of perilla leaf tea.