• Journal of Conservation Science
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• v.35 no.5
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• pp.416-429
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• 2019

Bongchae is primarily employed for toning, which is the last step in the conservation treatment of paper's cultural properties. The objective of this study is to identify the coloring patterns of four types of Bongchae(Bonram, Gamboge, Yeonji, and Daeja) and determine the associated color change patterns through accelerated aging experiments. By examining the coloring patterns, it is observed that Yeonji, Bonram, and Daeja are painted as particles, whereas Gamboge indicates a close state of coating. Results obtained from X-ray diffraction analysis of Bongchae indicate that the presence of quartz, calcite, and pyrophyllite can be equally detected in Bonram, Yeonji, and Daeja. Additionally, the presence of goethite is also detected in Daeja. Gamboge becomes discolored from yellow to orange color during wet thermal aging, and Gamboge and Yeonji become decolorized during UV irradiation aging. Hence, cultural properties of paper colored with Gamboge can be predicted to become discolored to orange color by alkalis and can be darkened by UV rays because the decolorization of Gamboge and Yeonji occurs preferentially.

• Journal of the Korean Society of Food Culture
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• v.5 no.1
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• pp.77-99
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• 1990

In this thesis, according to the kinds of tzeam in the main materials of fish, vegetable and etc was to analysis reference frequency to them the materials, the measuring unit of materials, the terms of cooking by 49 books published in Korea from 1670 to 1987. 1. It was 69 kinds of tzeam in the main materials of fish vegetables and etc. 2. Materials were classified into the main-materials, sub-materials, seasioning and decorations. 3. There were 42 kinds of measuring units, of them 16 kinds were for volume, 16 kinds were for quantity, 2 kinds were for length and the rest measuring units were 8 kinds. 4. There were 22 kinds of cooking terms. The terms of them, 15 kinds were for heating methods, 7 terms of them were for the cutting process.

• Journal of the Korean Society of Food Culture
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• v.5 no.1
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• pp.59-75
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• 1990

The tzeam is the one of steaming cook that boiled the main material of poultry. meat and the sub-material of vegetables. It is always setted on the main-table in above seven chup ban sang and also kyoja sang. In this thesis, according to the kinds of tzeam in the main material of poultry, meat was to analysis reference frequency to them the materials, the measuring unit of materials, the terms of cooking and kitchen utensil by 47 books published in Korea from 1420 to 1987. 1. It was 37 kinds of tzeam in the main material of poultry, meat. 2. Materials were classified into the main-material, sub-materials, seasioning and decorations. 3. There were 43 kinds of measuring units, of them 18 kinds were for volume, 12 kinds were for quantity, 4 kinds were for length and the rest measuring units were 9 kinds. 4. There were 26 kinds of kitchen utensil for cooking. They were mainly used a hab 1 rice ball with lids, and castles (cast iron castle). 5. There were 27 kinds of cooking terms. The terms of them, 11 kinds were for heating methods, 16 terms of them were for the cutting process.