• Journal of the Korean Applied Science and Technology
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• v.35 no.3
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• pp.702-708
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• 2018

Hydrogels are natural polymer networks that can contain huge quantities of water and many cosmetical ingredients. Their hydrophilic functional groups creates a matrix, which allows high efficacy in delivering active ingredients into the skin. In industry, hydrating properties and strength of the hydrogels are of great interest in manufacturing hydrogel mask packs. We have used the cellulose in various forms such as powder, cotton fiber and cellulase treated cotton fiber to investigate the property changes of cellulose/hydrogel sheets. When 0.1% and 0.3% of cellulose powder were added to hydrogels, tensile strength of hydrogel sheets were decreased by 10% and 14% respectively. Vise versa, when 0.5 ~ 2 cm of cotton fibers were added, tensile strength of hydrogel sheets were significantly increased by about 20%. The hydrogels which contain cotton fibers also gave an excellent moisturizing effect. Especially cellolose/hydrogels containing cellulase-treated cotton fibers showed the best effect on retaining moisture content increasing upto 380% in comparison with the one containing untreated cotton as well as excellent dispersibility.

• Journal of the Korean Regional Science Association
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• v.34 no.3
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• pp.29-42
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• 2018

Population growth in Korea is slowing down, and the ratio of 1~2 person households has exceeded 53.3% of the total. And in the future, it is becoming more important how to accommodate as proper planning in residential areas. In this paper, we examine whether the existing district unit plans respond appropriately to the trend of the increase in small-sized housing, and we propose improvement plans for elements of the district unit plan and measures to enhance its applicability in response to small-sized housing. To do this, we analyzed the guidelines and contents of the district unit plans related to small-sized housing in recent 6 residential sites, and derived problems and improvements through literature review and expert consultation. As a result of the study, we proposed the items that need to be reflected in the district unit plan related to various housing type for one person household. And planning elements related to households, housing site, building layout, and architectural shape and appearance were also proposed, which were suitable for single-person households, such as small-sized communal housing, share-house, and single-person housing. It also suggested that single-person households should be considered for housing characteristics, including introduction of auxiliary welfare facilities such as unmanned delivery box and guest houses, and exclusion of low-demand auxiliary welfare facilities such as kindergartens. The suggested content can be used to make guidelines for small-sized housing in district unit plan.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.818-824
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• 2003

This study was carried out to select Meju of a good quality through general composition analysis, organoleptic evaluation, and to conduct isolation, identification, and growth characteristics of main strain related to fermentation from selected Meju. Moisture and crude protein of Meju were 7.2∼28.8% and 32.7∼42.3%, respectively. The amino nitrogen contents of Kyongbuk and Chonbuk Mejus were 770.8 mg% and 239.9 mg%, respectively. And also, free amino acid and glutamic acid contents of Doenjangs made from Chonbuk and Kyongbuk Mejus were 4,169.6 mg% and 499.4 mg%, respectively. The result of sensory evaluation of Mejus collected from several regions showed Kyongbuk was the most suitable Meju in items of color, flavor, appearance and overall (p<0.05). The typical properties of B. lichenifomis NH20 strain isolated from Kyongbuk Meju showed gram positive, aerobic rod cell and motility. As major component among its cellular fatty acid composition, $C_{15:0}$ anteiso fatty acid, $C_{15:1}$ iso fatty acid, $C_{17:0}$ anteiso fatty acid, and $C_{17:0}$ iso fatty acid were 30.7, 28.9, 13.3 and 11.2%, respectively. It showed the same identification coefficient (0.653) compared to the standard strain. Therefore, it was identified to be B. licheniformis NH20 according to Bergey's Manual of Systematic Bacteriology and its fatty acid profiles. The optimum pH, temperature, salt content, and culture time of B. licheniformis NH20 were 7.0, 32$^{\circ}C$, 2%, and 9 hours, respectively.ctively.

• Proceedings of the Technology Innovation Conference
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• 2004.06a
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• pp.3-26
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• 2004

현재 우리나라는 제조업 중심 사회에서 서비스 중심 사회로 경제구조가 변화해 가고 있다. 이에 따라 기업 성장의 원동력으로서의 기술혁신의 역할을 서비스 산업에도 적용하는 연구가 시작되고 있다. 그간 제조업에서의 기술혁신에 대한 연구는 많이 있었으나, 서비스 산업의 기술혁신에 대해서는 연구가 부족했다. 특히 서비스 산업의 개별 섹터를 심층적으로 분석한 연구도 역시 부족한 상황이다. 본 연구에서는 한국의 이동전화 서비스 산업을 중심으로 서비스 산업에서 나타나는 기술혁신의 동태성을 살펴 보았다. 기존 이동전화 서비스 산업을 다룬 연구에서는 주로 국가별 비교로서 규제나 법개정에 의한 파급효과를 관찰하는 정치적인 목적이 강했으며, 서비스 산업 관점에서 제조업의 제품혁신에 해당하는 신규 서비스 개발, 제조업의 공정혁신에 해당하는 운용기술개선의 변화를 기술혁신의 관점에서는 연구하지 않았다. 본 연구에서는 서비스 혁신을 이동전화 서비스 산업에서의 대규모 표준화된 통신 네트워크에서 고객의 요청에 의해 즉시 생산되는 무형의 산물로서 서비스 사업자의 기술개발에 의해 창출된 것으로 정의하였다. 구체적으로 고객이 제공받는 서비스 그 자체의 변화로서 새로운 기능이 추가되는 경우를 서비스 제품 혁신(Service product innovation), 고객에게 서비스를 제공하는 과정의 변화나 기능을 효율적으로 제공하는 것을 서비스 과정 혁신(Service process innovation)으로 정의하였으며 이의 변화를 통해 이동전화 서비스 산업의 기술혁신패턴 파악 및 서비스의 수명주기에 따른 혁신의 세부 형태를 살펴보고 기술혁신의 동태성을 파악하였다. 연구의 결과, 이동전화 서비스 산업에서는 기존의 제조업에서 나타나는 선 제품혁신, 후 공정혁신의 혁신패턴과는 반대로, 공정혁신이 먼저 발생한 후, 제품혁신이 나타나는 동태성을 보여주었다. 또 서비스의 수명주기에 따라 세부적인 혁신의 형태가 달라지는 모습을 확인 할 수 있었다.a}E$)는 동결건조 0.5%가 control사이에서 0.95로 가장 색차가 크게 나타났으며, 그 다음이 냉동분쇄 0.5% 0.83으로 나타나 송이의 첨가율이 높을수록 색차가 크게 나타나는 것을 알 수 있다. 색차가 가장 낮은 제품은 법동분쇄 0.3%, 동결건조 0.3%로 나타났다. 송이양갱의 색(color), 냄새(flavor), 맛(taste), 외관(appearances), 질감(viscosity), 종합적 평가(overall acceptability) 등의 관능평가를 실시한 결과 중 색에 대한 기호도는 냉동분쇄 0.1% 송이양갱이 가장 높은 것으로 나타났으나, 집단간 유의한 차이는 나타나지 않았고, 냄새는 동결건조 0.1%의 송이양갱이 3.38로 가장 점수가 높았으며, 냉동분쇄 0.3%의 송이양갱이 2.81로 가장 낮은 기호도를 나타내었다. 맛에서는 p<0.01수준에서 집단간 유의한 차이를 나타내었는데, 동결건조 0.1%가 그 중 가장 높은 기호도를 나타내었으며, 그 다음이 동결건조 0.5%였다. 가장 낮은 선호도를 나타낸 것은 열풍건조 0.5%였다. 질감은 P<.05 수준에서 집단간 유의미한 차이를 나타내었으며 동결건조 0.1%가 가장 높은 기호도를 나타내었으며, 동결건조 0.5%함유 송이양갱이 1.21로서, 현저히 낮은 기호도를 나타내었다. 종합적인 평가에서는 동결건조 0.1%함유 송이양갱이 가장 높은 기호도를 나타내었고 열풍건조 0.5% 함유 송이양갱이 가장 낮은 기호도를 나타내었다. 이상의 연구결과에서 각기 다른 전처리를 한 송이의 첨가량에 따른 송이양갱의 이화학적 특성에서는 큰 차이가 없었으나, 동결 건조한 송이를 0.15% 첨가한 송이양갱이 관능적 기호도 특성에서 가장 적당한 것으로 평가되어 실용화에는 동결건조 처리한 송이버섯을 0.1% 첨가하여 송이양갱을 제조하는 것이 가장 좋은 것으로 권장된다.ula showed a good agreement with the experimen

• The Journal of the Petrological Society of Korea
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• v.22 no.1
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• pp.9-17
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• 2013

Trachytic cliff showing a unique appearance like noodle is located in the Mt. Bipa, Seo-myeon, Ulleung island. This cliff is named 'Guksubawi'(means noodle-like rock) by its appearance. There is cliffs on three sides except north side and each side shows semi-vertical columnar joints obviously. This columnar joint has different character in appearance and mineralogy according to their direction and this tendency is remarkable in contrast between the east side and the west side. The consideration of the cooling processes after eruption of trachytic lava based on the contrast of both columnar joints dealt in the full text. In the morphological approach, the columnar joint on the east side has narrower space and chisel-like marks than the west side. And the joint walls are sharper on the east side than west side too. In the mineralogical approach, then, trachyte on the west side has bigger phenocrysts than the east side and is showing glomeroporphyritic texture and weak trachytic textures of lath of plagioclase. Around these differences between the east side and the west side, it modelled the typical temperature gradient while the cooling processes of hot rocks and the east side, consequently, corresponds to exterior of the entire trachytic volume. The columnar joint of the Guksubawi has the value of landscape and scientific importance about the forming processes of the columnar joint of trachytic lava, and so supposed it has enough values to preserved as natural heritage.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.512-523
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• 1999

A purpose of this study was to figure out the best cooking conditions of salted-dried fish by a sensory evaluation on cooked salted-dried flathead. Cooking of the salted-dried fish is traditional and popular in Korea, and salted-dried flathead is a favorite with southern Korea. The raw material for the examination were a raw flathead and 3 degrees salted(2%, 4%, 6%)-dried flathead which added 3 kinds cooking treatment (steaming, boiling, baking) within three different times(5, 10 and 15 min.) respectively. The category scaled descriptive test and response surface methodology were applied for the evaluation, and the results of the evaluation were analyzed by SAS program. The result of the study were as follows : 1. For the steaming cooking, scale at 6% salt concentration and 5 minutes cooking time were the best conditions of the salted-dried flathead cooking. 2. For the boiling, 6% salt concentration and 10 minutes cooking time were the best conditions. 3. For the baking, 6% salt concentration and 10 minutes cooking time were the best conditions. 4. The baking group got higher estimations on the items of browning, cooked condition and meaty aroma than steaming and boiling group on Duncan's multiple range test. According to the result of the Duncan's test, baking is better cooking way for the salted-dried flathead.

• Food Science and Preservation
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• v.11 no.1
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• pp.122-125
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• 2004

Factor analysis is estimated using housewives's intention data in Seoul province. Rice consumers considered safety, high nutritive value, shape and cultivation region as important factors in buying rice. The factors of food safety are brand and quality certification mark. The differences of two housewife groups on safety factor are caused by residence type, employment existence and residence region. The marketing strategies for rice containing food safety target housewives living in apartment, Gang Nam region. Also selling extension for target consumers housewives should be employed.

• Journal of the Korean Society of Food Culture
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• v.13 no.4
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• pp.267-274
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• 1998

The consumption patterns of the minimally processed fruits and vegetables were surveyed in this present study. Eighty four women who were resident in either Seoul and Kyongki-do in Korea were participants in this study as respondents to our various questionnaire. The result are summarized as follows; The respondents had a preference for a supermarket (46.4%) as the place of purchase (or fruits and vegetables and the frequency of purchase was two or three times per week. The residents of apartment preferred department stores and supermarkets to stalls in the immediate residential area (p<.05). Fifty percents of the unmarried women respondents indicated that they only purchased once a week. Approximately 70% of the respondents rated quality considerations over the price and quantity when they choose their fruits and vegetables. This behavioral tendency was stronger for the residents of the apartment and amongst the more highly educated women. The type of fruits and vegetables purchased were mainly unprocessed. However, minimally processed products appeared to be popular especially among unmarried or married who did not have children, were highly educated and aged between 20 and 30. These observations are supported by data in which 82% of respondents whose ages were ranged between 20 and 30, with high educational backgrounds and who had experienced in the purchase of minimally processed fruits and vegetables. The motivation for purchasing minimally processed fruits and vegetables generally resulted from a consideration of the saving in cooking time, the ease of handling and the desire to serve appropriate portions. On the other hand, the reasons for not purchasing minimally processed fruits and vegetables were the comparatively high price, a perception of unsanitary handling and pack size that were considered too small. Ninety-three percent of the respondents exhibited a positive response to the need for minimally processed fruits and vegetables. Freshness was considered to be the most important factor when purchasing these products. The preferred price for the minimally processed fruits and vegetables was approximately $110{\sim}120%$ of that for the unprocessed products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.557-566
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• 2005

In preparation of steamed foam-cakes, effects of whipping time, amount of wheat flour, and amounts of emulsifier on physical properties of the steamed foam cakes were investigated using RSM (response surface methodology). The three independent variables selected for the RSM experiment were whipping time $(X_1)$, amount of wheat flour $(X_2)$, and amounts of wheat flour $(X_2)$, and concentration of emulsifier $(X_3)$ were set for single-stage mixing, respectively. A rotatable central composite design was used for treatment arrangement. The responses from the product for loaf volume, color values and textural properties were analysed. In the analysis of variance for the foam cakes prepared by single-stage method, significant interactions were observed between independent variables (experimental factors) and physical property like loaf volume (p<0.05); textural properties like hardness, gumminess, and chewiness (p<0.05). Among independent variables, concentration of emulsifier had the most effects on physical properties while whipping time. The ordinary points in surface response showed maximal points with physical property like colorimetric b value while other properties revealed saddle points. The 3-dimensional response surface graphs of the predicted regression models displayed decreasing loaf volumes with increasing whipping times and emulsifier concentrations beyond optimum levels. The optimum conditions for best loaf volume and textural property (hardness, gummimess and chewiness) of the products selected by extracting intersectional areas of the contour maps that commonly overlapped all characteristics were; $11\~13$ min whipping time, $470\~486\;g$ amount of wheat flour, and $19\~20\;g$ emulsifier concentration, in case of single-stage method. The median values extracted from the RSM experimental results for optimum manufacturing conditions for single-stage method, i.e., 12 min whipping time, 478 g amount of wheat flour, and 20 g emulsifier concentration were empirically proven to fit the predicted levels of physical properties from the final foam cakes.

• Bangmulgwan gwa yeongu (The National Museum of Korea Journal)
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• v.1
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• pp.174-197
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• 2024

Personal ornaments made from precious metals that have been excavated from tombs dating to the Maripgan period (4th-6th century) of the Silla Kingdom are a major subject of analysis in the study of gender and hierarchy among the tomb occupants. Nonetheless, bracelets had been neglected until Ha Daeryong's recent research on determining gender through bracelets attracted attention. Accordingly, an examination and organization of the fundamental elements of Silla bracelets was needed. In response, this paper examines their physical characteristics, appearance, changes over time, and related wearing practices. The data for this study is derived from 176 bracelets, mostly made from silver or gold. Copper and glass bracelets are also included. Many of them were cast in a single-use earthen mold. Even the notched and protruding designs were created by casting rather than carving. Glass bracelets and bracelets with dragon designs were made using molds with round cavities. Excluding those produced using metal sheets, the rest of the bracelets are thought to have been cast in a mold with a long-string-shaped cavity and then bent round. After being bent, the two ends were either soldered together (closed type) or left open (open type). As demonstrated in the study by Lee Hansang, Silla bracelets evolved from plain rounded rod-shaped bracelets, such as the one excavated from the Northern Mound of Hwangnamdaechong Tomb, to versions with notched designs, and eventually to those with protruding designs, which gained popularity by the sixth century. The precedents of plain rounded rod-shaped bracelets are presumed to have been thin rod-shaped bracelets from the Proto-Three Kingdoms period. Bracelets need to be fit to the wrists so that they do not slip off easily when worn. The open type design was the preferable way to achieve this. Moreover, given the ductility of gold, silver, and copper, it seems that it would have been possible to stretch or deform them. In the end, I concluded that even if a bracelet is too small to pass man's hand, the open type could have been worn. Furthermore, if a closed-type bracelet were pressed into an oval shape, it would not be impossible for a man to put it on. When bracelets are divided according to their degree of deformability into type A (the open type) through type D, which is almost impossible to deform, type A is commonly found with wearers of thin hollow earrings, and types C and D (which are difficult to deform) are not found with wearers of thin hollow earrings, but only with wearers of thick hollow earrings. Therefore, it can be seen that men were allowed to wear bracelets, and the existing studies that differentiate between men and women based on the wearing of thin hollow earrings, thick hollow earrings, and swords remain valid.