• 한국식품저장유통학회지
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• 제7권1호
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• pp.99-102
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• 2000

Comparing and analysing the productivity and the main ingredients of persimmon leaves by cultivars were conducted to improve the quality and productivity of the per-simmon leaf tea. As a result of the survey, Dungsi was decidedly good in growth co-ndition of survival rate, stem diameter and the number of shoots etc. Also , DUngsi had the highest leaf productivity of 567 leaves and the leaf weight of 1.98 kg per one plant after three years of planting . On accounts of productivity, ingredient analysis and panel test etc. we collectively through that Dungsi was the best cutltivar for the persimmon leaf tea.

• 한국소음진동공학회:학술대회논문집
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• 한국소음진동공학회 2000년도 추계학술대회논문집
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• pp.636-642
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• 2000

A method for reducing the contact noise of the Progressive Multi-Leaf Spring was investigated. It was found that the contact noise between the main and the help springs is the main source of the noise through our experiments. The conclusions from our experiments were compared with those from our numerical analysis by use of ABAQUS. The main parameters for the unexpected noise in the leaf spring were investigated through structural analysis to make describing noise generation. The contact process between the two leaves is examined by numerical calculations by ABAQUS. The noise produced by the leaf spring could be dramatically reduced by changing the shape of help spring so as to remove a translational jump of the contact point between the main and the help springs. Even with the help spring of the new proposed shape the stiffness of the whole spring did not change much.

• 한국의학물리학회지:의학물리
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• 제5권2호
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• pp.45-48
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• 1994

방사선 치료분야에서 Conformal Therapy에 이용되는 Multileaf Collimator(MLC) leaf 폭 분포에 관한 연구를 하였다. 이미 방사선 치료를 받은 303명 환자의 1169 치료 조사면 차폐 블럭 사용빈도 유형을 조사하여 block 사용빈도가 잦은 곳은 leaf 폭을 좁게 배치하고, 사용빈도가 성긴 곳은 leaf 폭을 두껍게 배치하였다. 전체 leaf 폭 평균은 0.8 cm이되, 실제 차폐 블럭 사용빈도가 높은 부위(치료중심에서 3-6 cm)에서는 MLC leaf 폭이 0.5-0.6 cm의 치료 효과를 볼 수 있도록 불균일 leaf 폭 분포를 갖는 MLC를 고안하였다.

• Structural Engineering and Mechanics
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• 제59권3호
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• pp.527-537
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• 2016

We describe a stress analysis of a single leaf flexure under torsion in which the warping effect is considered. The theoretical equations for the warping normal stress (${\sigma}_{xx}$) and shear stresses (${\tau}_{xz}$ and ${\tau}_{xy}$) are derived by applying the warping function of a rectangular cross-sectional beam and the twist angle equation that includes the warping torsion. The results are compared with those of the non-warping case and are verified using finite element analysis (FEA). A sensitivity analysis over the length, width, and thickness is performed and verified via FEA. The results show that the errors between the theory of warping stress results and the FEA results are lower than 4%. This indicates that the proposed theoretical stress analysis with warping is accurate in the torsion analysis of a single leaf flexure.

• 한국생활과학회지
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• 제15권4호
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• pp.659-667
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• 2006

The purpose of this study is to identify the combinated factors of leaf mustard kimchi which confer the highest utility on tourists, and to establish the relative factors of importance in terms of tourists' contribution to total utility to their tour purpose. Conjoint model, $X^2$ analysis, Max. Utility model, BTL model, Logit model, K-means cluster analysis, and one-way ANOVA analysis are used for this study. The findings from this study are as follows: First, the Pearson's R and Kendall's tau($\tau$) statistics shows that the model fits the data well to the tourists' visit purpose. Second, when they choose a sightseeing place, tourists' taste for food renowned in the local area is a very important factor. Third, the leaf mustard kimchi some tourists most prefer has light red color and mild taste, and they buy it in a shaped packing, at a cheap price and directly at the kimchi factory. The leaf mustard kimchi the other tourists most prefer has light red color and highly pungent taste, and they buy it in a shaped packing, at a cheap price and directly at the kimchi factory. Fourth, by the results of BTL model and Logit Model analysis, some tourists most prefer an experimental model of leaf mustard kimchi which has light red color and mild taste. They want to buy it in a shaped packing, at a cheap price and directly at the kimchi factory. The other tourists most prefer an experimental model of leaf mustard kimchi which has light red color and highly pungent taste. They want to buy it in a shaped packing, at a cheap price and directly in the kimchi factory. Finally, the writer hopes this study will provide the kimchi marketers with some insights into the types of popular leaf mustard kimchi designs that could be successfully developed.

• 농업과학연구
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• 제31권2호
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• pp.149-160
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• 2004

This study had carried out an analysis of leaf tobacco production cost by cost items, growing stages, and farm sizes per 10a to provide the basic data for determination of the purchasing price of leaf tobacco by KT&G. Considering the survey results of 12 tobacco farm households, the composition rates of production cost by items revealed as 7-10% for land service, 5-22% for depreciation, 13-25% for material costs, 50-65% for labour cost respectively. The production cost of leaf tobacco by growing stages were shown as 15.3% in nursery bed period, 32.3% in main growing period in field, 30.8% in harvesting period and 21.6% in packing period. The magnitude of wage expenditure was appeared as harvesting stage, packing stage, growing stage on main field and nursery bed stage in order. The amount of material costs were revealed as the growing stage in main field, harvesting stage, nursery bed stage and packing stage respectively. The production costs of leaf tobacco per 10a by farm sizes were shown as 1,615,879won for small farm, 1,446,896won for medium farm and 1,454,408won for large farm respectively. The production cost of leaf tobacco had shown decreasing tendency according to increasing farm sizes. To promote the international market competitiveness of leaf tobacco producing farms, labour saving production technologies and cost effective farm size to decrease tobacco production cost should be developed.

• Journal of Plant Biotechnology
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• 제30권4호
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• pp.307-313
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• 2003

파리지옥풀 first trap leaf에만 발현하는 유전자군을 탐색하기 위하여 기내배양 식물체와 포충능력을 가진 3년생 실생주을 이용하여 각각의 포충잎 (leaf base), 꽃조직 (flower tissue) 및 포충잎트랩 (first trap leaf)으로부터 분리한 RNA로 Fluorescent differential display (FDD)를 실시하였다. First trap leaf특이발현 유전자 15개를 screening하여 염기서열을 분석하였다. 분리된 DNA들은 protease inhibitor (Pl), myo-inositol-1-phosphate synthase 및 lipocalin-type prostaglandin D syn-thase 유전자들과 매우 유사하였다. 또한 Northern blot분석 결과, 이들 유전자들이 first trap leaf에 특이적으로 발현하고 있는 것을 확인하였다 FDD방법은 세포, 조직 및 기관에 특이적으로 발현하고 있는 유전자들을 선발하는데 매우 유용한 수단으로 사용될 수 있다.

• 한국식품영양학회지
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• 제30권4호
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• pp.653-664
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• 2017

This study added stevia leaf powder at ratios of 0.5, 1.0, 1.5, and 2.0 percent to Omija-pyun (Schisandra chinensis Jelly) as a natural low-calorie sweetener instead of sugar which is added to Omija-pyun in considerable amounts to evaluate quality characteristics and antioxidant activities compared to the control group with the addition of sugar. Moisture content of Omija-pyun expanded by increasing the measurement of stevia leaf powder (p<0.001), pH (p<0.01) and sugar content (p<0.001) decreased. L-values and b-values revealed a tendency to increase by adding more stevia leaf powder, but a-value revealed a tendency to decrease (p<0.001). Hardness (p<0.001) and chewiness (p<0.05) decreased by adding more stevia leaf powder. Based on the consumer preference evaluation, Omija-pyun with the addition of 0.5 percent stevia leaf powder was the most preferable in terms of color and flavor (p<0.001). The control group and Omija-pyun with the addition of 0.5 percent stevia leaf powder was the most preferable in terms of taste and texture (p<0.001). There were significant differences in the organoleptic properties except hardness between the samples by quantitative descriptive analysis. The control group revealed the highest preference in terms of redness and transparency, and redness and transparency tended to decrease by adding more stevia leaf powder (p<0.001). Organoleptic properties on bitterness and sourness were enhanced by adding more stevia leaf powder in the principal component analysis (PCA). Regarding antioxidant properties, total phenol compounds and flavonoid contents of Omija-pyun increased by adding more stevia leaf powder, and DPPH radical scavenging capacity also increased (p<0.001). Based on results, it is preferable to serve Omija-pyun with the addition of 1.0 percent stevia leaf powder instead of sugar within the context of quality and antioxidant activity.

• 원예과학기술지
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• 제17권1호
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• pp.23-28
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• 1999

Prunus cerasifera, P. domestica 및 P. salicina에서 기원된 자두 53 종 또는 품종으로 부터 27 형태형질의 특성을 조사하여 품종 동정에 필요한 기초자료를 제공하고, 그들간의 분류적 관계를 알아보기 위하여 주성분분석 및 집괴분석을 실시하였다. 조사된 형태형질 중 잎의 크기, 잎의 형태 및 엽내 털 발생정도 등이 자 두아속 식물의 동정 및 분류적 관계 해석에 있어서 상당히 유용하게 이용될 수 있을 것으로 단되었으며, 잎의 길이, 엽병 길이, 밀선수, 형, 엽저, 만개기 등은 P. domestica계 자두와 P. salicina계 자두간에 명확한 차이를 나타내었다. 또한 주성분분석 득점치를 이용한 비가 평균결합법에 의한 집괴분석 결과 53개 분류 군들은 평균거리 1.0을 기준으로 할 때 P. alicina-P. cerasifera 표현군, P. domestica 표현군 및 P. pinosa 표현군 등 3개의 표현군으로 분류될 수 있어, 분류군들의 대략적인 분류적 관계 분석이 가능하였다. 그러나 정확한 종군 분류를 위해서는 보다 많은 형태형질의 용이 필요할 것으로 판단되었다.

• 한국식생활문화학회지
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• 제8권2호
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• pp.147-151
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• 1993

The composition of isothiocyanates in Dolsan leaf mustard was investigated. Five major volatile isothiocyanates detected in leaf mustard were sec-butyl isothiocyanate, allyl isothiocyanate, 3-butenyl isothiocyanate, n-hexyl isothiocyanate and ${\beta}-phenylethyl$ isothiocyanate. In both leaf and leaf stalk allyl isothiocyanate and 3-butenyl isothiocyanate were the most abundant. The compositional difference of isothiocyanates between leaf and leaf stalk was that n-hexyl and ${\beta}-phenylethyl$ isothiocyanates were present more in leaf than leaf stalk.