This study examined the effects of Boehmerianivea powder on the functional and sensory characteristics of dumpling shell. Various dumpling shell samples were prepared with wheat flour containing different amounts of Boehmerianivea powder. The instrumental characteristics were examined and sensory evaluations were performed. According to the amylograph data, the composite Boehmerianivea powder-wheat flour samples had increased gelatinization temperatures with increasing Boehmerianivea powder content; whereas the initial viscosity at 95oC, viscosity at 95oC after 15 minutes, and the maximum viscosity were reduced. The L, a and b Hunter’s color values decreased with increasing Boehmerianivea powder content. In addition to thecooked weight, the cooked volume and turbidity of dumpling shellincreased with increasing level of Boehmerianivea powder. In terms of the textural characteristics, the addition of Boehmerianivea powder increased the chewiness, smoothness and adhesiveness. The DPPH free radical scavenging activity increased significantly with increasing content of Boehmerianivea powder (p<0.05). Finally, the results of thesensory properties indicated that 5% Boehmerianivea powder had the highest scores. These results suggest that Boehmerianivea powder can be applied to dumpling shells to achieve high quality and functionality.

본 연구는 동결 건조한 모시잎 분말을 돈육패티에 첨가하여, 이들 제품에 미치는 품질특성을 평가하고자 하였다. 모시잎 분말의 일반성분은 수분 함량 4.67%(w/w), 조단백질 25.61%(w/w), 조지방 6.665%(w/w), 조회분 16.88%(w/w)로 나타났다. 모시잎 분말을 첨가한 돈육패티의 수분 함량은 분말의 첨가량이 증가될수록 감소하는 경향을 보였다. pH는 6.06~6.18로 유의적 차이를 보이지 않았다. 색도는 생육 패티에서 모시잎 분말의 첨가량이 증가할수록 명도와 적색도는 유의적(p<0.001)으로 감소하고, 황색도는 유의적(p<0.001)으로 증가하였으며, 가열육 패티에서 모시잎 분말의 첨가량이 증가할수록 명도(p<0.001)와 적색도는 감소하고, 황색도는 0.75%(w/w) 첨가군에서 가장 높은 값을 보였다(p<0.05). 물성 특성은 모시잎 분말의 첨가량이 증가할수록 경도, 탄력성, 응집성, 씹힘성에서 유의적으로 증가하였다. 지질산패도(TBARS)는 저장 기간의 경과에 따라 측정 값들이 증가하였으며, 모시잎 분말의 첨가량이 증가할수록 유의적(p<0.001)으로 낮은 TBARS 값을 보여 지질산패에 효과적으로 나타났다. 관능적 특성으로 색감에서는 모시잎 분말의 첨가량이 증가함에 따라 유의적(p<0.05)인 경향을 보였으며, 전반적인 기호도에서는 모시잎 분말 0.5%(w/w) 첨가군에서 유의적(p<0.01)인 경향을 보이며 가장 높은 기호도를 나타내었다. 본 연구를 통해 돈육패티 제조 시 모시잎 분말을 0.5%(w/w) 정도 첨가하는 것이 바람직한 것으로 사료되며, 돈육패티에 모시잎 분말을 첨가함에 따라 돈육 특유의 이취를 감소시키며, 색상과 맛 등의 기호도를 향상시켜 관능적 품질을 향상시킬 수 있을 것으로 보이며, 관능적 평가뿐만 아니라, 저장 중 지방산패를 억제할 수 있을 것으로 보인다.

To investigate the antioxidative potential of ramie (Boehmeria nivea L.) leaves, alcoholic extracts with different ethanol concentration were prepared. The extract obtained by using 70% ethanol possessed the highest total phenolic content. The extraction yield and total phenolic content of the ethanolic extract were 15.46% and 105.0 μg chlorogenic acid equivalent (CAE)/mg, respectively. Therefore, the antioxidant activities of the extract were evaluated as 2,2diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, reducing power and nitrite scavenging ability. EC 50 value for radical scavenging and nitrite scavenging activities, which is the effective concentration at which 50% of DPPH radicals and nitrites are scavenged, were 34.72 μg/mL and 52.99 μg/mL, respectively. EC 50 value for reducing power, which is the effective concentration at which the absorbance is 0.5, is 44.39 μg/mL. All antioxidant activities increased as extract concentration increased. These results imply that the ethanolic extract of ramie leaves has the potential to be utilized as an effective antioxidant source.

모시잎 떡 제조에 이용되는 원료미 선정을 위해 쌀전분의 이화학적 특성과 저장에 따른 물성변화를 검토하고 관능검사를 실시하여 품종 간 차이를 비교하였다. 품종들의 아밀로스와 단백질 함량은 각각 13.6-17.6%와 5.1-6.9% 범위를 나타내 모든 품종들의 식미가 양호하고 특히 보람찬의 경우 단백질 함량이 낮게 측정되어 식미와 가공에 적합한 품종임을 예상할 수 있었다. 아밀로그람 특성 평가에서 품종 중 보람찬과 다미가 최종점도와 강하점도는 높고 치반점도는 낮아 떡 제조에 유리한 품종이었다. 저장기간에 따른 물성 측정 결과 모든 품종들의 경도, 검성, 씹힘성은 증가하였고 부착성은 감소하여 시간이 지날수록 노화가 촉진되었고, 응집성은 증가되어 모시잎 첨가로 인하여 노화가 다소 지연됨을 알 수 있었다. 또한 품종 중 다미와 보람찬이 다른 품종들에 비해 물성에 있어 유의적인 차이를 나타냈는데 아밀로그람 특성 결과와 상관관계가 있음을 알 수 있었다. 관능적 특성 중 색과 향미는 품종 간 큰 유의적인 차이를 나타내지 않았고 맛은 다미, 보람찬과 호품이 우수하게 평가되어 군집분석 결과 노화도가 낮은 group과 일치하였고, 조직감은 경도, 탄성, 점착성이 낮고 응집성이 높은 다미와 보람찬이 우수하였다. 전체적인 기호도는 다미와 보람찬이 가장 높게 평가되어 맛과 조직이 가장 큰 영향을 미치는 요인이었다. 이상의 결과로부터 모시잎떡 제조에 다미와 보람찬이 가장 우수한 적합품종임을 알 수 있었다.

 ,  , Understanding the ecological complexity and habitat of a species are crucially important to conserve an endangered species. This study evaluated the patch network ecology of the endangered species Parnassius bremeri. The results indicated that 188 individuals were captured and 220 were recaptured, respectively. The sex ratio of female: male was 42:146, males were four times more abundant than females. The average longevity of an adult was 3.93 ± 3.93 days (male, 4.0 ± 3.9, female, 2.5 ± 1.0 days), the maximum longevity was 14 days for males and 13 days for females, respectively. Therefore, the expected longevity of males was longer than that of females. The average emigration distance for the species was 377 m, and the maximum emigration distance was 1550 m. The analysis of patch connectivity and individual colonization revealed that the ideal distance between patches was about 300 m. Moreover, a >, 600 m patch distance decreased the colonization rate severely. We also observed higher immigration and emigration between patches that were clustered in close proximity. This leads us to conclude that a higher number of patches at a close distance is best suited for P.bremeri. We find these results to be crucial to determine a policy to protect and conserve this endangered species.

≪詩經≫之“興”有两方面的意义。一方面是“作诗方面”的“興”，另一方 面是“用诗方面”的“興”。自≪毛詩傳≫至≪孔疏≫，虽然它门都是从“作诗 方面”的“興”观点开始接近于≪詩經≫作品，但时代和思维界限的关系，其 研究的结果却无不归于“用诗方面”的“興”观点。鄭衆，身为汉代经学家，他 提出了“诗文诸举草、木、鸟、兽以见意者，皆興辞也”的说法。而他的这些 说法也是在“用诗方面”的“興”观点支配当时≪詩經≫论坛的情况之下出现 的。本文章通过≪毛詩傳≫、≪鄭箋≫以及≪孔疏≫标“興”的詩句中所出现 的草木鳥獸魚蟲類与鄭衆观点之间的比较、分析，考察一下它们之间有何逻 辑关系。

Understanding the metapopulation structure and movement of a species are required for conserving the species. In this paper, migration patterns and connectivity of patches of a threatened butterfly, Pamassius bremeri Bremer, were postulated using the mark-release-recapture (MRR) technique in a habitat located in the mid-southern region of the Korean peninsula. A total of 194 individuals were captured (137 males and 57 females) and, of them, 93 individuals (73 males and 20 females) were recaptured during the MRR experiment. The migration analysis showed 23-150% immigration and 28-53% emigration. There were high correlations between the migrating individuals and the distance between patches, but there was no correlation between migrating individuals and patch size or between migrating individuals and the number of host plants. Consequently, the migration of butterflies occurred frequently between closer patches, while patch size and quantity of the food plant had minor effects on migration behavior. Additionally, males migrated more frequently than females. Analysis of the migration patterns of P. bremeri showed that the central patch played an important role on linking patch groups and more frequent migrations were monitored between nearby patches than between the remote patches. This study suggested that active migrations take place between the neighboring multiple patches and these are accelerated if there is a stepping-stone patch between them.

The objective of this study was to produce muffins with added dukeum ramie leaf powder and to compare them to a control. We used two different optimal composition ratios to produce muffins. The physical and sensory characters were varied by changing the ratio of dukeum ramie leaf powder, butter, and sugar to identify a critical value using response surface regression analysis. The ranges for the added dukeum ramie leaf powder, sugar, and butter were 15-35, 60-100, and 60-100 g, respectively. Muffins with added dukeum ramie leaves had comparable mineral and antioxidant vitamin compositions to those of dried ramie leaves. Muffins with added dukeum ramie leaf powder satisfied the suitability of the model, showing a p-value within 5% of significance level (p<0.05) for every aspect Volume and height differed without any association to ingredients. Lightness increased when less dukeum ramie leaf powder was added with more butter and sugar, redness increased when more dukeum ramie leaf powder and sugar were added with 70-80 g of butter, whereas yellowness increased when less dukeum ramie powder was added. Texture and toughness increased when less dukeum ramie leaf powder was added. The degree of gumminess and chewiness depended hugely on the amount of sugar. Cohesiveness, decreased with more dukeum ramie leaf powder and butter, whereas hardness increased with a medium range of ingredients. Sensory character increased with less dukeum ramie powder, and overall quality increased with more butter and sugar, but depended on the amount of added dukeum ramie power. The critical values from the sensory characteristics showed that 27 g of dukeum ramie powder, 72 g of sugar, and 86 g of butter was optimum.

In this study, Boehmeria nivea were extracted with water and ethanol, and antioxidative activity was investigated along with the quality of cookies prepared with added Boehmeria nivea, as a functional food. Among the water and ethanol extracts, high electron donating abilities were found. we selected various quantities of Boehmeria nivea(0%, 3%, 6%, 9%, 12%, 15%) to add to the cookies as an independent variable and performed sensory tests, as well as, measured chromaticity, and property of matter measurements. The rates of brightness, redness, and yellowness(p<0.001) changed significantly with increasing quantities Boehmeria nivea. The rates for spread ratio, hardness, brittleness, and chewiness(p<0.001) also changed siginificantly with increasing amounts Boehmeria nivea. Finally, texture(p<0.05), appearness, sweetness(p<0.01), bitterness, and overall quality(p<0.001) were examined in sensory tests and showed significant differences. Based on the above results, the cookies that contained 3~9% of Boehmeria nivea presented the best quality.

법적 보호종인 붉은점모시나비의 복원을 위한 모델 시스템 개발을 위해 붉은점모시나비와 생리･생태가 유사한 모시나비의 연중 계대사육법을 확립하고자 이 연구를 수행하였다. 모시나비의 알의 휴면타파를 위해 생리적 특성을 조사한 결과, 알의 호흡량은 산란 후 9일째부터 증가하기 시작하여 전-유충이 형성되는 14～15일째에 최대치를 나타내고 그 후 호흡량은 급격히 감소하며 20일째 이후 거의 변화가 없었다. 또한 알의 경과일수에 따른 단백질 패턴도 휴면 전(산란 후 14～18일째)과 휴면 후(산란 후 20, 25일째)가 서로 다름을 확인하였다. 이상의 결과를 토대로 저온처리에 의한 휴면타파 실험 결과, 저온처리 시기는 산란 후 전-유충이 형성되는 14일째보다는 17일, 18일째에 처리했을 때 부화율이 90%이상으로 높았다. 저온처리 기간은 90일이 소요되며, 온도는 5℃보다 2.5℃에서 부화율이 20%에서 25%로 다소 높아졌다. 부화된 유충은 산괴불주머니를 기주로 실내에서 사육한 결과, 15℃에서는 사육이 불가능하며, 25℃에서는 유충기간은 18.6일로 1령은 4일, 2령은 3.4일, 3령은 3.1일, 4령은 3.1일, 5령은 4.4일이었다. 용기간은 8.9일이었으며 용화율이 98%, 우화율은 90%이었다. 산란성 조사에서는 평균 산란수는 56개이었으며 최대 산란수는 93개이었다.

붉은점모시나비의 국내 서식지를 확인하기 위하여 기존에 알려진 채집지와 표본자료, 그리고 실재 잔존 발생지로 알려진 경남 남부지방을 조사한 결과 경남 고성군과 의령군 2개소에서 발생이 재확인되었으며, 이 외에 조사기간 중 강원도 삼척에서 대량 서식지가 발견되었다. 종의 보전을 위한 복원계획 수립을 위해 대량사육기술 개발이 필요하므로 생활사 등 생태적 특성을 위한 기초조사를 실행하였다. 성충의 출현 시기는 5월 중순에서 6월 말까지였다. 산란은 기주식물 외에 주변의 마른 나뭇잎 등에도 하였으며, 암컷 한 마리당 127개까지 산란하였다. 늦은 봄에 산란된 난은 220여 일의 난 기간을 보내고 1월 11일부터 난각을 깨고 부화하며, 부화된 1령유충은 10여 일이 지나 섭식을 시작한다. 항온조건(, 75% RH, l6L:8D)에서 전 유충기간은 65.7일로 각각 1령충 11.2일, 2령충 7.3일, 3령충 12.8일, 4령충 16.2일, 5령충 18.2일이었다. 용기간은 21.3일이었으며, 성충의 수명은 26.2일이었다. 산란조건을 알아보기 위하여 크기를 달리한 산란실을 만들고 각 실 당 접종수를 달리하여 시험해 본 결과 222m이상 크기의 산란실에 암컷 3+수컷 1의 비율로 넣은 경우가 가장 효과적이었다. 흡밀용 당원을 개발하기 위한 실험에서는 흑설탕구와 Fructose구에서 높은 선호도를 나타내었다.

충청북도 옥천군 지역의 붉은점모시나비에 대한 소멸원인과 복원방안을 조사하였다. 붉은점모시나비는 과거 중부지역인 옥천군에서 비교적 많은 개체가 발생하였으나, 그 수가 계속 감소하여 1997에는 두 마리의 성충만 확인되었고, 1998년에는 확인되지 않았다. 따라서 현재 옥천군지역에서 붉은점모시나비는 소멸된 것으로 추정된다. 붉은점모시나비의 소멸원인을 알아보기 위하여 1990∼1998년간 옥천군 7곳의 서식지에 대한 조사 기록의 분석과 여러기관에 소장된 표본

As a part of an infrastructure project on medicinal herb-based remedies, we conducted a phytohemical investigation of the 100% MeOH extract from the aerial part of Boehmeria quelpaertense; our findings resulted in the isolation of flavonoids (1-2), isoquercitrin (1) and hyperoside (2). The identification and structural elucidation of these compounds were based on 1H-,13C-NMR, and LC ESI IT-TOF MS data. All the compounds isolated from this plant were reported for the first time. In this study, we examined the antioxidant activity of the 1 and 2 on the hydrogen peroxide (H2O2)-induced oxidative stress in a Rat Cardiomyoblast cell line (H9c2). The pretreatment of the flavonoids showed that it protects against H2O2-mediated cell death in the H9c2 cell line. Also, it decreases the intracellular reactive oxygen species (ROS) levels by the flavonoids in the H2O2-treated H9c2 cell line. These results showed that the 1 and 2 are a source of antioxidants. As a result, they might be helpful in preventing the progress of various oxidative stress mediated diseases, including myocardial infarction.

Background : Ramie, Boehmeria nivea (L) Gaud, is a bast fiber plant of the nettle family (Urticaceae) and originated in Asia. We have taken an active interest in ramie breeding for edible ramie, and consequently select "Yeonggwang No.1" with high yielding and good quality for edible leaves in 2015. Methods and Results : "Yeonggwang No.1" is a new ramie variety for edible leaves, which was derived from the plants of the population for pure clone isolation from 2013 to 2014, and progressively for specific character and yield trial in 2014 to 2015. The yield trials were carried on the field and the greenhouse with two replications, respectively. The plant height of "Yeonggwang No.1" is about 140 ㎝ with 6 ㎝ higher than that of check variety "Seobang" The leaves are heart-shaped, with large size, and finely serrated margins. The color of the upper side of the leaf is dark green, and silvery white on the under surface. The flowers are light purple in color and are borne in declinate clusters in the axils of the leaves. The average SLW (specific leaf weight) was 8.56 ㎎/㎠, which was weight lighter than that of check "Seobang", but chlorophyll content measured by a Chlorophyll meter, SPAD-502 was 12.3 SPAD higher than that of "Seobang". Fresh leaf yield was the annual total 1,578 ㎏/10 a in the field, and 2,479 ㎏/10 a in the greenhouse, which was 98% level of "Seobang" in the field, and increased by 10% than check "Seobang" in the greenhouse. The fresh leaves yield of "Yeonggwang No.1" tended to increased in changes according to time more than "Seobang". Conclusion : As a new variety, Yeonggwang No.1 can be harvested leaves several times annually, with the yield range of 1,578 – 2,479 ㎏/10 a, having 72.3% moisture, 6.61% crude protein, 987 ㎎ calcium, 5.27 Fe in its leaves. These results seem to indicate that there is considerable scope for increasing the fresh leaf yield of ramie and improving the processing quality by means of selection from the large and comparatively unexplored pool of variation, which should be obtainable from this heterozygous plant.

Response surface methodology was applied to the processing conditions to investigate the physicochemical properties of ramie porridge. In the processing conditions based on the central composite design with the addition of ramie leaf powder (0-4 g) and water (700-1100 g), the coefficients of determination (R2) of the models were above 0.9141 for the physicochemical properties, above 0.7627 for the Hunter color parameters, and above 0.8975 for the rheological properties. The soluble solid content, viscosity, and gumminess of the sample decreased significantly with an increase in the water added, whereas the spreadability and adhesiveness increased significantly. The Hunter color L value of the sample decreased significantly with an increase in the amount of ramie leaf powder added, whereas the Hunter b value increased significantly. The estimated maximum viscosity of the ramie porridge was shown to be 24,643 cp when 1.90 g ramie leaf powder and 700.24 g water were added; the estimated maximum lightness of the ramie porridge was shown to be 59.11 when 0.02 g ramie leaf powder and 869.30 g water were added; and the estimated maximum gumminess of the ramie porridge was shown to be 21.46 g when 2.12 g ramie leaf powder and 700.35 g water were added.