• Conservation Science in Museum
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• v.18
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• pp.19-34
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• 2017

Analysis of the species of wood in the wooden materials and the chemical composition of the fabric of the clothing excavated from the tomb of Yi Jing (1580-1642) has determined that the wooden materials, including the coffin (內棺, naegwan), burial chamber(外棺, oegwan), chilseongpan(七星板, bottom-lining board), and fan-shaped slats were made of pine(Pinus densiflora). The analysis of the fabrics suggested that the cloth attached to the fan-shaped slats, the funeral banner with inscriptions, and the five pouches for the corpse (五囊, onang) were all made of silk. The jacket was made of plain-weave cotton, while the inner and outer cloth of the socks were made of cotton and hemp, respectively. Among the silk items, the pouches for the left and right feet (constituting the five pouches for the corpse) were made from a satin-weave figured silk, while the other silk items were made of ju(紬), or plain-weave silk fabric. Infrared analysis revealed that the fan-shaped slats were decorated with cloud patterns across the entire surface, while the funeral banner and the five pouches for the corpse bore ink inscriptions.

• Conservation Science in Museum
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• v.18
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• pp.35-50
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• 2017

As part of the NMK's research project on wooden Buddha statues, four items which contained fabric among their bokjang objects(腹藏物) were investigated. Firstly, when classified by the method of weaving, two items made of ra (羅, a four-end complex gauze) silk and five of neung(綾, twill damask) silk from the Goryeo era were identified, and the satin fabrics showing characteristics of the Joseon period were classified as either dan(緞, satin damask) or sa(紗, simple gauze). In particular, the fabric of the bokjang objects enshrined within the gilt-bronze Avalokiteshvara Bodhisattva(Deoksu 801) feature both early and late Joseon characteristics, suggesting that two enshrinements were performed(once in the fifteenth century and another in the seventeenth). Secondly, the patterns on the fabrics included flowers, treasures, fruits, plants with animals, and landscapes with clouds. Thirdly, patches of fabric were found that are assumed to be related with all cardinal directions according to their arrangement, albeit in small quantities.

• Conservation Science in Museum
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• v.14
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• pp.7-12
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• 2013

The conservation has been conducted for the fragments of an wooden boat in the Neolithic Age, excavated from Bibong-ri, Changnyeong, Korea. The vacuum-freeze drying have been applied to mostly to the small relics, such as wooden lacquerwares or small wooden goods etc.. Therefore, the large objects like a wooden boats have been treated almost by air-drying after impregnation with aqueous PEG solution. The air-drying is needed to impregnate with PEG aqueous solution during long period and run the risk of the fault generation. This report explain an example adapted for the fragments of the wooden boat by humidity-controlled drying(HCD) with slow adjusting moisture content. We did the chemical pre-treatment, PEG aqueous solution. The concentration of the aqueous solution was increased gradually from 10% to 80%. After the impregnation, the objects were dried by the HCD. The dimensional stability of the fragments after treatment was good.

• Conservation Science in Museum
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• v.14
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• pp.29-35
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• 2013

In cases, such as white porcelain with openwork lotus scroll design, where the ceramics has intricate form and decorations, we normally use casts to restore the work, in that current restoration materials have short molding time which causes difficulties in delicate work. However, since using a cast for restoration requires longer work-time and uses more materials, we decided to restore in direct. Since the molding time in the restoration material is closely related to the workability, restoration material which secures longer work hours is necessary when directly restoring a complex form of body. Therefore we experimented on the work-time, color variation and workability as time passes by making mixtures of Epoxy putty and Baked clay in different ratios. As a result of the experiment, the mixture ratio of OS8:RQ2 turned out to be the most effective ratio.

• Conservation Science in Museum
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• v.14
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• pp.81-89
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• 2013

This study concerns UV-Vis spectrophotometry and 3D-fluorescence spectrophotometry analysis of textile parts of blue and green tones dyed with indigo of blue tone and turmeric, gardenia, goldthread and amur cork tree of yellow tone. In order to verify whether the kinds of textiles affected analysis result of each dye, silk and cotton textile samples were produced. According to the analysis of the degree of reflection of UV-Vis spectrophotometry, unique reflection spectrum of indigo appeared regardless of the kinds of textiles when they were dyed with indigo. As for textiles of green tone, the 3D-fluorescence spectroscopic analysis result showed that unique spectrums of yellow dyes, turmeric, goldthread and amur cork tree appeared regardless of the kinds of textiles but the fluorescence spectrums of gardenia and indigo did not appear.

• Conservation Science in Museum
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• v.14
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• pp.61-67
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• 2013

Lacquerware of Goryeo period was variously developed from the early 10th century to the 14th century and became lacquerware inlaid with mother-of-pearl which shows creativity with splendid heyday. For characteristics, splendid and close mother-of-pearl. Characteristic of decoration method is to use gold painting method, Tortoise shell and metal line. Drawing is done with gold dust and gold painting method decorating lacquerware are very splendid from an artistic and decorative aspect, but gold painting is easily lost. So, it's currently difficult to find in relics succeeded. Therefore, there are domestically insufficient studies on gold painting method in Goryeo period, so this researcher intended to observe gold painting of lacquerware excavated in Goryeo period through the microscope, investigate characteristics, mixture, etc. of gold dust and provide data of studies on the recovery of ancient technology. As the result, gold dust particle has various shapes such as irregular square, polygon and triangle under the size from 2 ㎛ to 20 ㎛. The end of gold dust is rolled and overlapped and irregular particle seems to be similar to the shape of crumpled paper. This research showed that gold dust used in gold painting of Goryeo period had used gold dust made by grinding gold leaf to gold painting.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.408-414
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• 2017

Effects of pulsed electric field (PEF) processing on growth inhibition of indigenous aerobic microorganisms and the quality of mandarin and carrot juices were investigated. Mandarin juice was PEF-treated at 15-23 kV/cm for $23-241{\mu}s$, whereas carrot juice was treated at 13-14 kV/cm for 127-198 s. At $25^{\circ}C$ (inlet temperature), PEF treatments at 23 kV/cm for $104{\mu}s$ and 14 kV/cm for $198{\mu}s$ reduced the numbers of total mesophilic aerobes by $6.3{\pm}0.8$ and $5.5{\pm}0.9{\log}\;CFU/mL$ in mandarin juice and carrot juice, respectively. Elevation of inlet temperature to $40^{\circ}C$ increased the reduction rates in both juices. In general, the treatments resulting in the highest microbial inhibition at 25 and $40^{\circ}C$ did not alter the physicochemical and nutritional properties of both juices (p>0.05). PEF is a feasible technology to pasteurize mandarin and carrot juices commercially, with minimal quality deterioration.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.324-330
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• 2018

In this study, we examined the effects of carrier oil type (MCT oil: MO, corn oil: CO, palm oil: PO), pH of dispersion solution, and antioxidants on the chemical degradation of ${\beta}$-carotene in oil-in-water nanoemulsions. The pH of the emulsion had a significant influence on the stability of ${\beta}$-carotene, which showed rapid degradation in emulsions at low pH value and relatively higher stability at high pH values. The influence of the carrier oil type on ${\beta}$-carotene stability was assessed. The rate of ${\beta}$-carotene degradation increased in the following order: CO > PO > MO. The effect of antioxidants on ${\beta}$-carotene degradation was monitored during storage at $25^{\circ}C$ for 4 weeks. The rate of ${\beta}$-carotene degradation decreased upon addition of water-soluble (ascorbic acid) or oil-soluble (tocopherol) antioxidants. In general, tocopherol was more effective than ascorbic acid in reducing ${\beta}$-carotene degradation. To utilize this nanoemulsion for producing acidic beverages, adding a higher concentration of antioxidants is required.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.948-956
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• 1998

This study aimed to investigate of Andong sikhe by using pure culture inoculation technique and the improvement of storage stability by the addition of stabilizers to the product. Microorganisms were selected for the pure culture inoculation in the fermentation. The changes in chemical composition such as total acidity, sugar content, amino acid and various forms of nitrogen during fermentation were determined. The changes in pH of the product, the enzyme activities and the population of lactic acid bacteria and yeast were also followed in the process of fermentation.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.190-196
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• 1996

Kimchi vacuum packaged in PET/AI/PE pouch was stored at $0^{\circ}C\;and\;10^{\circ}C$ to evaluate the effect of vacuumizing conditions on quality changes. The quality of kimchi during storage was investigated in terms of pH, titratable acidity, color, viable counts of lactic acid bacteria including Leuconostoc and Lactobacilli and sensory properties. Titratable acidity and pH were not significantly different for the vacuum degrees. Color index (L b/a) values of crushed kimchi juice decreased exponentially and remained constant during storage, but the resulting color change was not affected by the vacuum degrees. Viable counts of lactic acid bacteria and sensory scores exhibited no significant difference among the kimchi of different vacuum degrees. Consequently, the vacuum degree in packaging of kimchi seemed to influence little on quality of kimchi. For enhancing the commercial value of vacuum packaged kimchi products, it would be appropriate to produce a slight vacuum, eliminating the head space, within packages.