인간에게 존재하는 불성(佛性)을 소에 비유한 심우도는 선(禪)의 수 행 단계를 소와 동자에 비유한 그림이다. 방황하는 자신의 본성을 발 견하고 깨달음에 이르기까지의 과정을 10단계의 그림으로 표현하였 다. 반면에『법화경』「신해품」에 나오는‘장자궁자의 비유’는 아버지 인 장자의 곁을 떠나 타국에서 고생하던 아들이 아버지 곁으로 돌아 와 모든 재산을 상속받는다는 이야기이다. 불성을 잃어버린 중생들 이 삼계를 윤회하고 있음을 불쌍히 여기고 깨달음을 주기 위해 비유 적으로 설법한 이야기이다. 여기서 장자는‘부처’를 그 아들인‘궁 자’는 불성을 찾아 헤매는 구도자나 무지한 중생으로 해석된다. 그러 나 경우에 따라서는 무엇인가를 찾아야겠다는 생각에 세상 속을 헤 매고 있는, 이것저것 도모해 보지만 갈피를 잡지 못하고 갈등하는 정 신적 사춘기를 상징하거나, 또는 자아의 근원을 찾아 방황하며 떠도 는 인간 그 자체로 볼 수도 있을 것이다. ‘장자궁자의 비유’는 궁자의 가출에서 귀향까지의 과정이 심우도 에서 동자가 소를 찾기까지의 과정과 닮은 점이 많다. 마음의 본질을 한 단계씩 깨우쳐 나아가면 성인(聖人)이 되고 결국 지혜를 얻게 된 다는 이야기인‘심우도’와‘장자궁자의 비유’에서 궁자의 귀향 과정 은 마치 인생을 살아가며 성장해 가는 자아인식의 단계들처럼 보이 기도 한다. 본고는‘심우도’와『법화경』이라는 매우 이질적인 종파적 배경 속에서 표현되고 있는 설법의 내용을 상담심리학적 관점에서 접근하여 자아발견의 과정으로 보았다. 두 내용을 형태상으로 대별 하여 비교 분석함으로써 두 사상의 지향점이 지니는 공통분모가 무 엇인가를 살펴보았다.

This study was performed to investigate the quality characteristics of lotus root tea (LT) prepared with Gardenia jasminoides powder (GLT) and Rubus coreanus Miquel powder (RLT). The proximate compositions, physicochemical properties, mineral contents, and sensory evaluations of samples were measured. GLT sample showed higher contents of crude protein, crude fat, crude ash, and moisture (p<0.001) as well as pH (p<0.001) compared to LT and RLT. In terms of color, lightness (L) and yellowness (b) of GLT were the highest among the samples, whereas redness (a) of GLT was the lowest. The results of mineral analysis showed that the mineral contents of K, Ca, and Fe of LT were the highest, whereas the content of Mg of GLT was the highest. The results of browning color intensity of all samples showed that LT had the lowest. GLT showed higher contents of water soluble solids than LT and RLT. In the sensory evaluation, the scores of color, flavor, aftertaste, feeling of throat, and overall preference of LT and GLT were significantly higher than those of RLT. From the findings, this study suggests that addition of Gardenia jasminoides powder was effective for preparation of lotus root tea in the aspects of consumer acceptability.

In this study, we analyzed the biochemical factors in lotus (Nelumbo nucifera) leaf, stem, and yeonjabang and their effects on serum factor levels in mice fed a high-fat (HF) diet. The loutus leaf showed 9.47±0.30% moisture content, 8.25±0.39% ash, 21.45±1.25% crude protein, and 2.21±0.13% crude fat content; the lotus stem showed 11.84±0.43% moisture, 10.21±0.64% ash, 17.55±0.92% crude protein, and 4.16±0.23% crude fat content; and the lotus yeonjabang showed 11.86±0.50% moisture, 6.81±0.51% ash, 18.71±1.02% crude protein, and 3.95±0.15% crude fat. Blood triglyceride levels were higher in the HF group (146.43±38.81 mg/dL), and lower in the HF+yeonjabang groups (98.00±17.18 mg/dL). In particular, blood triglyceride levels were significantly lower in the groups that had 10% dry yeonjabang powder added to the high-fat diet. The inclusion of excessive high-fat diet increased concentrations of serum insulin and leptin. Serum leptin concentrations were highest in the HF group mice (3.00±1.35 ng/dL), whereas they were significantly lower in the HF+yeonjabang groups by 1.34±0.52 ng/dL (p<0.05). Thus, addition of dry yeonjabang powder to the high-fat diet was more effective in regulating the levels of serum triglycerides and leptin in mice. Additional studies would help in the development of yeonjabang as a functional food.

연잎 및 연근분말을 우리밀가루 중량 100%를 기준하여 0.5, 1, 2 및 3%씩 첨가하여 제조한 우리밀식빵에 대한 반죽의 발효시간, 굽기 손실률, 식빵의 부피, 색도, 물성 및 관능검사 등 품질특성에 관하여 조사하였다. 연잎 및 연근분말을 첨가하여 제조한 반죽을 발효시간에 따른 부피 변화를 측정한 결과 발효시간이 경과함에 따라 반죽의 부피가 증가하는 경향을 나타내었으며 굽기 손실률 및 식빵의 부피는 연잎 및 연근분말의 첨가량이 증가함에 따라 감소하였다. 식빵의 crust와 crumb의 색도는 연잎 및 연근 분말의 첨가량이 증가함에 따라 밝기를 나타내는 L값은 감소하였으며, 적색도를 나타내는 a값은 crust, crumb 모두 유의적으로 증가하는 경향을 나타내었고, 황색도를 나타내는 b값의 경우 crust는 감소한 반면, crumb는 증가하는 것으로 나타났다. 연잎 및 연근분말을 첨가한 식빵의 조직감은 대조군과 비교하여 첨가량이 증가할수록 경도, 부착성, 검성 및 씹힘성은 증가되었으며, 관능검사를 실시한 결과 전체적인 기호도에서는 연잎분말 1%, 연근분말 2% 첨가한 시료에서 좋은 결과를 나타내었다.

The purpose of this study was to investigate the rheological characteristics of medium wheat flour mixed with bamboo leaf and lotus leaf powders. Rheological properties of the mixed flours were tested based on falling number, color, RVA, farinogram, and rheofermentometer analyses. Falling numbers increased with addition of bamboo leaf and lotus leaf powders. The L values of all mixed flours were less than that of control. The 1% mixed flour sample containing bamboo leaf and lotus leaf powders was not significantly different from 3% mixed flour. The a values of the mixed flour decreased as bamboo and lotus powders increased, whereas b values increased. Addition of bamboo leaf and lotus leaf powders to flour reduced peak viscosity, holding strength, and final viscosity. The set back values of mixed wheat flour containing bamboo leaf powder were lower than those of mixed wheat flour containing lotus leaf powder, suggesting that bamboo leaf powder suppressed retrogradation of flour compared to lotus leaf powder. In the farinogram, the water absorption and consistency of the flours containing bamboo and lotus leaf powders increased, whereas development time and stability decreased. The fermentation time of dough with lotus leaf powder was less than that of dough with bamboo leaf powder.

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.

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 healthoriented aspects by addition of 5% lotus leaf powder.

This study was conducted to investigate the antioxidant activity of Jeolpyeon containing lotus seed powder. Original Jeolpyeon and Jeolpyeon with BHT (butyl hydroxy toluene) werecompared. Antioxidant activities were measured based ontotal polyphenolic contents, total flavonoid contents, DPPH radicalscavenging activity, reducing power, and SOD-like activity. Total polyphenolic and total flavonoid contents of Jeolpyeon containing lotus seed powder were estimated at 37.81±0.45 mg GAE/g and 26.35±0.13 mg QE/g respectively. DPPH radical scavenging activity increased upon addition of lotus seed powder. Further, reducing power was higher in Jeolpyeon containing lotus seed powder than original Jeolpyeon or Jeolpyeon with BHT. The antioxidative effect of Jeolpyeon significantly increased uponaddition of lotus seed powder.

We investigated the quality characteristics and volatile flavor components in yenipsambab prepared with various concentrations of lotus leaf powder. Hunter's color L and a values of yenipsambab decreased with increasing content of lotus leaf powder, whereas b value increased. Moreover, addition of lotus leaf powder resulted in increased hardness, adhesiveness, chewiness, and brittleness compared to control. Major volatile compounds of yenipsambab were ethyl benzene, 1,3-dimethylbenzene, 1,2-dimethylbenzene, and 5-hydroxymethyldihydrofuran-2-one.

농촌마을의 입구에 있는 연꽃방죽은 친수환경적인 경관창출과 레저․휴식공간을 조성할 수 있는 요소이다. 또한 농촌어메니티 활성화를 위한 매우 중요한 자원으로 인식하고 전남 강진군내 3개소의 연꽃방죽의 특성과 기능 및 의미를 문헌조사와주민 인터뷰 그리고 현장조사를 통하여 고찰한 결과 다음과 같은 결론을 얻을 수 있었다. 연구대상지 세곳의 연꽃방죽은 모두 마을 초입에 조성되어 비보 ․ 풍수적 기능을 하며 형국이나 전설과 관련하여 白蓮地, 鼈蓮池, 杏蓮池의 명칭이 부여되었다.방죽의 수체계는 뒤산의 개울 또는 공동 샘물과 우수를 수원으로 하여 지하수로를 통해 연꽃방죽에 집수되어 여과,침전, 미소동물 및 수생식물에 의한 생물학적 정화과정을 거친 다음 농수로를 통해 최종적으로 농경지 및 하천으로유출되는 구조를 가졌다.마을 식수원인 공동샘과 약 100m 떨어진 곳에 조성되었고 수심 1.2~1.5m인 소택지로서 샘과 관련한 상징적 ․ 생태적상관성이 높은 것으로 사료된다.세 곳의 연꽃 방죽은 모두 배롱나무, 소나무, 동백나무, 오죽 등이 식재된 중도가 조성되었다. 하지만 현재 원형을유지하고 있는 곳은 백련지 뿐이고 별연지나 행연지는 치수 및 물량위주의 농어촌지원사업의 여파로 형태의 변형 및크기가 축소되었다.농촌의 연꽃방죽은 경관창출 및 레저휴양 기능 공간이자 어메니티(amenity) 자원으로서 매우 소중한 자원이며 보전복원대상으로 연구되어야 할 것이다. 또한 연꽃방죽은 과거 우리 조상으로부터 대대로 이어져온 우리의 농촌문화경관요소이며 공동체적 산물로 재조명되어야 함이 마땅하다.

Antioxidant and neuronal cell protective effects of aqueous extract from lotus (Nelumbo nucifera) leaf tea (LLTE) were investigated. The 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) radical scavenging effect, ferric reducing antioxidant power, and malondialdehyde inhibition of LLTE were increased in a dose dependent manner. Intracellular reactive oxygen species accumulation resulting from hydrogen peroxide (H2O2) treatment was significantly reduced when LLTE were present in the media compared to PC12 cells treated with H2O2 only. In neuronal cell viability assay using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl- tetrazoliumbromide (MTT), LLTE showed protective effect against H2O2-induced neurotoxicity. In addition, lactate dehydrogenase release into medium was also inhibited by LLTE (7.13-43.89%). Total phenolics of LLTE were 33.16 mg/g and a quercetin was identified as major phenolics (105.93 mg/100g). Therefore, above these data suggest that LLTE including quercetin may be useful in the natural antioxidant substance, and may reduce the risk of neurodegenerative disease.

This study was conducted to investigate the physicochemical characteristics of Eungi, which is used as a breakfast or health food. We manufactured lotus root starch and Eungi by a traditional method and discovered that the viscosity of Eungi with 4-5% starch content was similar to fermented milk. When the physicochemical properties and sensory acceptability of a Eungi beverage combined with different amounts (0.5, 1.0, 1.5, and 2.0%) of lotus root starch were investigated, consumer acceptability was highest with Eungi combined with 0.5% starch and 6% sugar. When the physicochemical properties and sensory acceptability of Eungi beverage combined with different extract bases were investigated, the acceptability of taste and texture was highest with purple sweet potato extract and the acceptability of color was highest with omija extracts.

The purpose of this study is to develop design for daily hanbok with Jacquard textile design developed by using the traditional patterns that suit the needs and lifestyles of the middle and old aged group. This study will also develop Jacquard textile design that has elaborate and luxurious patterns and abundant expression of colors using the traditional patterns that suit the needs and lifestyles of the middle and old aged group. Developing daily Hanbok design for woman's casual and formal occasion will contribute to fashion business significantly by popularization of daily hanbok as one of the important fashion genre. The “Texpro Design CAD V8.21” program was used for the textile design. A total of 3 designs were developed as the Jacquard textile design with traditional patterns using lotus flower motifs. One type of fabric was produced for each of the textile design with a color selected from 『Pantone Color Chips』. And finally, three woman's daily Hanbok design for either casual or and formal style were developed and these daily Hanboks were consisted of Durumagi, one-piece dress, and one set of jacket and trouser. And the actual garments were constructed and the design procedure and the photos of these works were presented. This study showed the possibility of producing highly sensible daily hanbok that suits the fashion trend of middle aged women and the widening of consumer range and the creation of new market by developing Jacquard textile design.

The current study aims to link Korean tradition to modern culture; to re-produce patterns of lotus depicted in Minwha, The study also aims to discover the beauty of Korean tradition and to modernize it. The current study is based upon document searches(including research papers) and the Internet searches. Through these searches, it investigates the concept of Minhwa, the origin of lotus depiction and its symbolic meanings, the traits of such pattern. Based upon this investigation, the study attempts to modernize the patterns of lotus and apply the modernized patterns to designing shirts. The process which employs the lotus patterns illustrated in Minhwa to shirt design includes four sub-processes: selecting, allocating, coloring, and selecting production techniques. The subprocess of selecting patterns is two folded: the first stage covers carbon-copying the distinctive features of lotus, lotus leaf, lotus bud, lotus pip, and lotus stem; the second stage is making these features suitable to shirt sizes. For the process of coloring those shirts, Piccaso’s work(Pablo Picasso, 1881～1973) has been selected and the colors in his work have been adopted to dye the rest of the shirts as well as the lotus features. The process of selecting production techniques includes ornament tail in order to modernize the patterns allocated in the shirts. Once these processes are completed, the shirts are made on a scale of real-life size. These processes of creating shirt design by modernizing traditional patterns will hopefully contribute to researchers expanding the domain of shirt design.

The principal objective of this study was to evaluate quality characteristics of dried noodles when different concentrations of lotus leaf powder (LLP) were added to the wheat flour, thereby determining which noodle recipe was preferred. The cooking quality, mechanical texture properties, and viscosity were measured, and then a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite LLP-wheat flours were shown to have an increased, viscosity at 95oC after 15 minutes. As measured via amylograph, the maximum viscosity values of those samples were decreased as the LLP content was increased. As well, when increased amounts of LLP were added, both the L and a values were reduced, whereas the b value was increased. The color values, weight and volume of the cooked noodle increased, as did the turbidity of the soup. With regard to the textural characteristics, the LLP additive increased hardness and cohesiveness, and reduced adhesiveness and springiness. Overall, according to the results of our sensory evaluation, the noodles prepared with 5% LLP were preferred over the other noodles.

This study was conducted to investigate the quality characteristics of tofu prepared with different concentrations of lotus leaf powder. The determined values for moisture, crude ash, carbohydrate, crude protein, and crude lipid in were 2.97%, 8.09%, 65.18%, 22.83%, and 0.93%, respectively. The yield rates of the tofu samples did not differ significantly according to the level of added lotus leaf powder; however, there was a significant decrease in pH and a significant increase in acidity. The L- and a-values of samples decreased as the amount of lotus leaf powder in the formulation increased, whereas the b value increased. Furthermore, hardness significantly increased as the level of lotus leaf powder increased. In terms of overall acceptability, the preferred tofu samples were the control and that containing 0.2% lotus leaf powder.

Lotus-type porous nickel with cylindrical pores was fabricated by unidirectional solidification under an Ar gas atmosphere using the thermal decomposition method of the compounds such as sodium hydroxide, calcium hydroxide, calcium carbonate, and titanium hydride. The decomposed gas does form the pores in liquid nickel, and then, the pores become the cylindrical pores during unidirectional solidification. The decomposed particles from the compounds do play a rule on nucleation sites of the pores. The behavior of pore growth was controlled by atmosphere pressure, which can be explained by Boyle's law. The porosity and pore size decreased with increasing Ar gas pressure when the pores contain hydrogen gas decomposed from calcium and sodium hydroxide and titanium hydride, ; however it they did not change when the pores contain containing carbon dioxide decomposed from calcium carbonate. These results indicate that nickel does not have the solubility of carbon dioxide. Lotus-type porous metals can be easily fabricated by the thermal decomposition method, which is superior to the conventional fabrication method used to pressurized gas atmospheres.

백련과 홍련을 새로운 기능성 식품의 재료로 활용하기 위하여 잎과 뿌리로 구분한 후 화학성분을 측정한 결과는 다음과 같다. 백련과 홍련 잎에서는 가용성 무질소물, 뿌리에서는 수분이 가장 많이 함유되어 있었다. 주요 무기성분으로는 K(380.44~1,516.34 mg/100g), Ca(36.67~1,323.92 mg/100g), P(84.02~473.13 mg/ 100g) 및 Na(57.73~304.07 mg/100g)이었으며, 가장 많이 함유되어 있는 유리당은 glucose(161.12~765.15 mg/100g) 및 fructose(100.57~901.12 mg/100g)였다. 백련과 홍련의 잎과 뿌리에 함유되어 있는 총아미노산 함량은 각각 6,385.57, 1,162.93, 6,003.01 및 1,242.20 mg/100g이었고, 백련과 홍련의 유리아미노산 조성은 각기 다른 것으로 나타났지만 주요 유리아미노산은 glutamic acid, phenylalanine arginine 및 tyrosine이었다. 백련 잎과 뿌리의 비타민 C함량은 각각 248.65 및 20.99 mg/100g이었으며, 홍련 잎과 뿌리의 비타민 C함량은 156.92 및 9.32 mg/100g이었다. 총 페놀화합물의 함량은 백련 잎에서 24.33 mg/g으로 가장 높은 함량을 보였다.

본 연구에서는 버즈풋 트레포일의 Empire 품종을 이용하여 조직 절편체의 종류 및 식물생장조절물질 첨가가 캘러스로부터 식물체 재분화에 미치는 영향을 조사하였다. 각각의 잎과 줄기 절편체를 배지에 치상한 후 배양한 결과, 모든 처리구에서 5-7일 후부터 캘러스 형성이 시작되었다. 캘러스를 유도함에 있어 첨가되는 auxin류로 NAA를 첨가 우수한 결과가 나타났다. 1 mg/L NAA와 1 mg/L BA가 첨가된 CM4 배지에서 잎 절편체 92%, 줄기