• Conservation Science in Museum
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• v.15
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• pp.78-95
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• 2014

To examine the materials, production techniques, and key features of Goryeo wooden lacquerwares, scientific analysis was conducted on six relevant lacquerware items. All of the items, except for a lacquered bowl ^{duksu 4123}, were found to have been made by first covering the surface of the wood with cloth and then varnishing with lacquer. The wooden frames of flower-shaped lacquered case and pine leaves shape lacquered case were made by wrapping thin wood around either the lid or bottom panel. In most cases, microscopic analysis revealed a lower layer of lacquer mixed with bone ash and bone dust, followed by an upper varnish layer of lacquer. SEM-EDS analysis and μ-XRF ^{Micro-X-ray Fluorescence} analysis showed that vermilion lacquer mixed with cinnabar was used on the surface. A lid decorated with a dot pattern was made by first varnishing the surface with yellow lacquer mixed with orpiment, and then irregular dot pattern with a mixture of black lacquer and soot. The vermilion lacquer used to varnish the side of the lacquered bowls was composed of lacquer mixed with cinnabar and minium ^{Red Lead}.

• Archives of design research
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• v.19 no.1 s.63
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• pp.235-242
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• 2006

Korea which has not only beautiful scenery but long history in the world deserves to be a pride to all the koreans. It has prospered flourishing culture through the long history and preserved a lot of cultural properties all around the nation. Traditional and cultural properties should be preserved and developed induding those disappeared in the past. The economical competitiveness in provincial area is descending compared with that of international market places. The alternatives to save and promote provincial economy should be proposed and developed. The researches and studies which are active to make the traditional, cultural properties into sightseeing resources will contribute to save the provincial economy.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.389-393
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• 1991

The changes in Physical properties of egg yolk(refractive index 43) as affected by salt content(7%, 10%, 13%) during frozen storage and their effects on functionalities in mayonnaise preparation were investigated. As the frozen storage period of salted egg yolk increased, viscosity was increased, and further increased with higher salt content, and emulsification capacity was gradually decreased. In case of egg folk with 7% salt, emulsification capacity was considerably decreased during the storage at $-25^{\circ}C$ over 4 months. Microbes of salted egg yolk were decreased with frozen storage, but the difference was not due to salt content. Mayonnaise. Prepared with frozen egg yolks stored for $2{\sim}3$ months, maintained a minimum viscosity. Viscosity became higher in the mayonnaise which prepared with egg yolk of higher salt content stored at $-25^{\circ}C$. Oil particle size of mayonnaise with the yolk contained more salt was smaller, when the yolk was stored at $-25^{\circ}C$ than $-15^{\circ}C$. Noticible microbes were detected in the mayonnaise right after preparation, but not detected in the mayonnaise after 1 month storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.405-411
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• 2004

This study was designed to standardize the recipes and to analyze the nutrients of native local foods of Gyeongsangnamdo region, such as 'euneo-bab', 'aeji-jjim' and 'gijang-eomuk.' The test recipes for each food were prepared according to the information obtained from personal interviews and then supplied to sensory evaluation. All the characteristics of each food were evaluated as 'moderate'. The results of the nutrients analysis of the native local foods using CAN Program 2.0 were as follows: protein and iron were high in 'euneobab', iron and folic acid were high in 'aeji-jjim', and zinc, vitamin A, B$_{6}$, and folic acid were high in 'gijang-eomuk', while all three native local foods were low in calories. In case of amino acid composition, all three native local foods were high in glutamic acid, aspartic acid and arginine content. 'Gij ang-eomuk' was higher in fatty acid contents than the other foods, especially, high in linolenic acid and linoleic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.1008-1013
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• 1994

To develope naatural food preservatives, ethanol and water extracts were prepared from the leaf mustard (Brassica juncea Coss.) and antimicrobial activities were examined against 15 microorganisms which were food borne pathogens and/or food poisioning microorganisms and food-related bacteria and yeasts. Ethanol extract exhibited anitmicrobial activities for the microorganism tested, especially, minimum inhibitory concnetrations exhibited antimicrobial activities for the microorganism tested, especially, minimum inhibitory concentrations (MIC) for Bacillus subtilis and Bacillus natto were as low as 10mg/ml. MIC of water extract was 40-60mg/ml for bacteria and yeast. The ethanol extract showed the antimicrobial activity by 3~6 times higher than the water extract. Antimicrobial activity of the ethanol extract was not destroyed by the heating at $121^{\circ}C$ for 15 min and not affected by pH.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.553-559
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• 2004

This study was carried out to estimate the effects of glucono-$\delta$-lacton (GDL) on prolongation of shelf-life on Kimchi. Final concentration of added GDL was determined 0.3% according to the result of sensory evaluation. Chemical characteristics and microbiological parameters were monitored during fermentation at 1$0^{\circ}C$. GDL Kimchi showed the initial sharp decrease in pH and gradually increase of pH due to osmotic pressure and then the pH of GDL Kimchi was slowly decreased compared with that of control Kimchi during fermentation. The acidity of control Kimchi was markedly increased around pH 4.5 by growth of microorganism. Otherwise, GDL Kimchi showed that t]le formation of organic acids was slow and little amount compared with that of control Kimchi. HPLC analysis showed oxalic acid, lactic acid, acetic acid, malic acid and succinic acid appeared by fermentation. The production of lactic acid changed a lot in control Kimchi, where as little in GDL Kimchi. Growth of L. mesenteroides at initial stage of Kimchi fermentation was remarkably inhibited by adding 0.3% GDL. It retarded also the growth of L. Plantarum and L. breuis at late stage of Kimchi fermantation and led to reduce the softening of texture and retard over ripening of Kimchi. Tn sensory evaluation of Kimchi, GDL Kimchi showed the similar characteristics to the control Kimchi. This result suggested that GDL can be successfully used for the prolongation of shelf-life and sensory evaluation on Kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.629-634
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• 2006

Clarified mixed fruit and vegetable (apple, carrot and orange) juices were prepared using different clarification methods including centrifugation, ultrafiltration (UF), and combined treatment with the blend ratio of 1:1:2, 1:2:1, and 2:1:1 (apple, orange and carrot). Effects of clarification methods on the clarification efficacy as well as other quality parameters were investigated. Clarification was improved with increase in centrifugation speed but was less affected by lowering temperature. Ultrafiltration process was very effective to produce clarified mixed fruit and vegetable juice. Combined treatment did not significantly improve the clarification efficacy since most clarification was already achieved during ultrafiltration process (p>0.05). L*- and b*-values increased while a*-value decreased significantly after clarification regardless of methods in all blend juices (p<0.05). Blend juices with high amount of orange or carrot were better in clarification efficacy and high amount of apple resulted in high turbidity in blend samples.

• Journal of Korean Society of Forest Science
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• v.77 no.1
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• pp.1-9
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• 1988

To analyze phytosociological characteristics of the Mt. Namsan nature park, Seoul, vegetation structure of north-east and south-west slopes, competition capability among species, vegetation structures of afforested species were studied with belt-transect and quadrat methods. And management plan of each vegetational zone was proposed by the results of this study and the other previous reports. Numbers of species and individuals of south-west slope were greater than those of north-east slope. But species diversity of northeast showed stability of 1.0, while that of south-west showed instability from 0.8 to 1.3. The floristic dissimilarity coefficient between two slopes showed 70-80% in which species composition between two slopes was much different. Quercus mongolica was a dominant species at north-east slope and Pinus densiflora at south-west slope. Competition capability among major species was resulted in deciduous trees>Robinia pseudoacacia>Populus alba ${\times}$ glandulosa>Pinais densiflora, Quercus mongolica>deciduous trees>Pinus densiflora. Afforested vegetation at the Mt. Namsan, especially Pinus koraiensis, Abies holophylla, Picea abies, etc showed poor growth rate. The goal of the Nam-san nature park management is to conserve natural ecosystem as it is and, if necessary, to accerlerate restoration of the disturbed ecosytem to its nature by minimum energy input as possible. Management proposal was made for six vegetational management zone ; P. derasitZoru forest zone, Q. mongolica forest zone, deciduous forest zone, afforestation zone, R. pseduoacacia zone and landscape planting zone.

• Journal of Korean Society of Forest Science
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• v.87 no.1
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• pp.27-39
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• 1998

The Mt. Cheongok is located at the northern part of Kyungsangpookdo from $37^{\circ}$ 00' 00" to $37^{\circ}$ 05' 00" latitude and from $128^{\circ}$ 55' 00" to $129^{\circ}$ 00' 00" longitude. The altitude of the summit is 1,276.5m. This study was carried out to classify forest communities by the methods of Z${\ddot{u}}$rich-Montepellier schools. And, it also might be useful for selection of plant species, forest conservation, and prompting vegetation succession. The forest vegetation in Mt. Cheongok was classified into 12 communities, 4 groups, and 4 subgroups. Rhododendron micranthum subgroup of Pinus densiflora for. erecta community and Fraxinus mandshurica community were not found in cool temperate forest, southern zone yet. According to the coincidence method, Pines densiflora for. erecta community was mainly distributed from altitude 450m to 1,100m and from upper slope to ridge, and Quercus mongolica community was dominanced in the range of over altitude 700m. Pinus densiflora for. erecta community, distributed in upper slope and ridge, is judged to be maintained in the future. But Pinus densiflora for. erecta community, distributed in below middle slope, is judged to be changed into deciduous hardwood forest.

• Journal of Mushroom
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• v.5 no.3_4
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• pp.98-102
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• 2007

Tricholoma gigantium, an edible mushroom, belongs to Tricholomataceae of Tricholoma and is distributed at Jeju-Do in Korea. It is also well-known as the medicinal mushroom in Taiwan. The cultivation method using the compost was developed in Korea in 1995. To develop a mass cultivation method and a superior strain, four strains were collected and tested. To establish the optimal cultivation conditions, various examinations were accomplished. Bag cultivation was more effective than box cultivation and the optimal relative humidity was more than 80%. Although the mycelial growth was tested in the substrate supplemented with different additives, such as rice bran and wheat bran, there's no significant difference between them. It suggested that the environmental conditions were more important than the substrate additives for cultivation.