• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.3
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• pp.211-214
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• 1988

The thermal drying of chestnut powder showed a distinct discoloration from yellow to reddish brown color and resulted in a decrease in lysine content of chestnut protein. Chanted powders were blanched in hot solutions of 0.1% sodium bisulfate, 0.2% alum, 0.05% vitamin C and 0.1% citric acid and dried for 7 days in $50^{\cire}C$ of heatine drier. The color difference values in contrast with the original chestnut powder were 1.05, 1.24, 3.47 and 3.34, respectively. In particular, the effect of 0.1% potassium metabisulfide was distinguished. Under the blanching conditions used, a blanching period of 3 min resulted in the most favorable color of chestnut powder.

• Korean Journal of Food Science and Technology
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• v.6 no.4
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• pp.214-218
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• 1974

Eight different baking powders available in the domestic market have been analyzed and all of them have been found to belong to the sulfate type except for the sample H which is the phosphate type. The qualities of these baking powders have been compared based upon the results of sensory evaluation for the plain cakes prepared using them. It turned out from the sensory evaluation that the baking powder C was the best whereas E and H are of low quality. Strong alkaline odor and taste were detected in the cake of the sample E and in case of the sample H the appearance and internal structure of the cake were inferior. Such results are also in accord with those of wetability and sand retention tests and volume measurements of the cakes. The texture of the cakes was also measured by means of the texturometer. In summary, the baking powder C is the top whereas E and H are low in quality, the remainder being suitable.

• Applied Biological Chemistry
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• v.15 no.3
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• pp.213-219
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• 1972

In order to utilize sweet potatoes for the material of Takju, brewing experiments with raw sweet potatoes, sweet potato chips powder and its koji were conducted; and various tests were carried out on effect of the treatments of acid, alkali, polyphenol oxidase inhibitor, oxidizing and reducing agents upon the prevention against coloring of sweet potato chips by steaming, and on peeling effect of sweet potatoes by the alkali and heat treatments. The results obtained were as follows. 1) In the case of brewing with raw sweet potatose, each plot showed low acid and ethanol content, and its finished Takju had an undersirable color and odor. The plots which were mashed after peeling showed higher ethanol contents than the plots mashed without peeling. 2) In the case of brewing with sweet potato chips powder, each plot contained considerably more amount of ethanol than the plots brewed with raw sweet potatoes, white it contained less amount of acid. The ethanol contents of the plots using wheat bran koji were $10.5{\sim}11.4$ per cent 4 days after mashing, and were higher than those of the plots using malts powder. Their finished Takju was inferior in quality because of the lack of acid and being darkened gradually in process of time. 3) The kojies which were made of sweet potato chips powder with Neurospora sitophila or Aspergillus oryzae had good appearance, but the Takju mashes brewed with these contained remarkably less amount of ethanol. 4) Effect of the treatments of acid, alkali, polyphenol oxidase inhibitor and organic solvents such as ether and ethanol upon the prevention against coloring of sweet potato chips was not recognized. Alum and burnt alum were effective a little on the decolorization, and among the oxidizing and reducing agents tested, potassium permanganate was most effective. 5) Darkening of sweet potato chips powder in course of heating after mixing with water was not affected by pectin and amino acids, but by tannin. 6) Sweet potatoes were not peeled easily by friction after soaking in the boiling solution of 3 per cent alkali for 6 minutes and peeled in boiling water for 12 minutes. From the viewpoint of the results above mentioned, it seems to be necessary to study further on the isolation of microorganisms which are able to decompose the coloring substances and yeasts which are adequate for the fermentation of sweet potatoes in order to utilize sweet potatoes for Takju brewing, because brewing with raw sweet potatoes, sweet potato chips powder and its koji was unsuccessful, and effect of the various treatments on the decolorization of sweet potatoes was not recognized.

• Korean Journal of Medicinal Crop Science
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• v.14 no.3
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• pp.139-142
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• 2006

This study was conducted to develop antibacterial hand towel and dishcloth against food poisoning bacteria, and to examine the dyeability and the antibacterial activity of cotton fabrics against food poisoning bacteria, which was dyed with 1 % extracts of Geranium nepalense at $50\;to\;60^{\circ}C$ minutes. Surface colors of cotton fabrics treated nothing, alum $[AIK(SO_4)_2{\cdot}nH_2O]$, and calcium hydroxide $[Ca(OH)_2]$ with mordants showed grayed-yellow group, that treated copper sulfate $(CUSO_4)$ with mordant was grey-brown group, and that treated sulfate of iron $(FeSO_4{\cdot}7H_2O)$ made grayed-green group. Hue value of cotton fabrics dyed with the extracts of Geranium nepalense and dried until twenty times was an order of descent Y, that dried thirty to forty an order of descent YR. Cotton fabrics dyed with the extracts of Geranium nepalense had the antibacterial activity against food poisoning bacteria such as Staphylococcus aureus, Escherichia coil and Salmonella typhimurium by over 99.99%. And that dried over thirty times showed the antibacterial activities against food poisoning bacteria by 52.91%.

• Journal of Conservation Science
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• v.36 no.3
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• pp.187-196
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• 2020

In this study, we tried to reproduce some of the cosmetics from the Joseon period based on the previous analysis of the cosmetics excavated from the tomb of Princess Hwahyup. The two cosmetic powders, the white powder consisting of lead(II) carbonate and talc and the cinnabar-based red powder, were reproduced according to the records from the 6th to the 19th centuries. We also studied the degradation profiles of these reproduced samples by comparison of XRD patterns. Basic lead carbonate of the reproduced white powder turned into lead(II) carbonate, while the reproduced red powder showed different crystalline structure from the excavated cosmetics even after the degradation. Results of the evaluation tests showed that these reproduced cosmetics fell short of the standards set for the modern-day cosmetics, but based on their mixing ratio, the spreadability and oil absorption capacity of some samples of the reproduced white powder were found to be similar to those of the modern cosmetics.

• Journal of the Mineralogical Society of Korea
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• v.2 no.2
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• pp.81-89
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• 1989

Alunite occurs as massive, cavity-filling and veinlets in the Cretaceous Hwangsan Formation in the Sungsan mine, Korea. It is a hydrothermal alteration product of rhyolitic tuffs, and associated with dickite, quartz and barite. The average chemical formula of alunite in the mine is $(K_{0.93}Na_{0.07})_{1.00}Al_{3.00}(SO_4)_{2.00}(OH)_6$. Atomic percentage of Na substituting for K in A site of the alunite structure varies from 5.9 to 9.2. Unit-cell volume and c dimension decrease with increasing Na atomic percentage. On the basis of thermal and high temperature XRD analyses, the decomposition of alunite into $KAl(SO_4)_2$ and $NaAl(SO_4)_2$ concomitant with the liberation of structural water (12.86%) occurs at about $550^{\circ}C$. The reconstruction of $KAl(SO_4)_2$ and $NaAl(SO_4)_2$ to $Al_2(SO_4)_3$, arcanite and thenardite, and the crystallization of ${\gamma}-Al_2O_3$ take place at about $720^{\circ}C$. The destruction of $Al_2(SO_4)_3$ structure takes place at about $760^{\circ}C$ removing 3/4 of total $SO_3$ (27.32%).

• Korean Journal of Plant Resources
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• v.18 no.2
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• pp.216-222
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• 2005

This study was carried out to investigate the utilization of pruned branch of a peach tree as natural dyeing material. The dyestuff was extracted from pruned branch of a peach tree. we examined the dyeing ability on silk and cotten fabrics. The surface color of silk fabrics differed depending on mordants. E values in treatments of mordants ranged from 11.63 to 30.86 as compared to non-treatment. Dyeing properties of cotten fabrics were improved with a treatment of sulfate of iron as compared with of non-treatment. The values a increased when the slaked lime and sodium hydroxide were used as mordants, while the values b increased when copper sulfate, alum and apple vinegar were used. We investigated the surface colors of silk and cotten fabrics after washing three times. In general, the surface colors of silk and cotten fabrics between the treatments of all mordants and non-treatment were diminished by the washing. We also investigated the surface colors of silk and cotten fabrics when those were washed and treated by the light after soaking those into various pH solutions. The surface colors of silk and cotten fabrics were considerably preserved by the washing, the light and pH concentration. In conclusion, our results suggest that the dyestuffs from pruning branch of a peach tree would be useful as a natural dyeing material using the optimized conditions for silk and cotten dyeing.

• Korean Journal of Plant Resources
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• v.18 no.1
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• pp.71-77
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• 2005

This study was carried out to investigate the utilization of pruned branch of a peach tree as natural dyeing material. The dyestuff was extracted from pruned branch of a peach tree. we examined the dyeing ability on silk and cotton fabrics. The surface color of silk fabrics differed depending on mordants. E values in treatments of mordants ranged from 11.63 to 30.86 as compared to non-treatment. Dyeing properties of cotton fabrics were improved with a treatment of sulfate of iron as compared with of non-treatment. The values a increased when the slaked lime and sodium hydroxide were used as mordants, while the values b increased when copper sulfate, alum and apple vinegar were used. We investigated the surface colors of silk and cotton fabrics after washing three times. In general, the surface colors of silk and cotton fabrics between the treatments of all mordants and non-treatment were diminished by the washing. We also investigated the surface colors of silk and cotton fabrics when those were washed and treated by the light after soaking those into various pH solutions. The surface colors of silk and cotton fabrics were considerably preserved by the washing, the light and pH concentration. In conclusion, our results suggest that the dyestuffs from pruning branch of a peach tree would be useful as a natural dyeing material using the optimized conditions for silk and cotton dyeing.