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Conservation of Removing Surface Contaminants on Silla monument at Jungsung-ri using Nd:YAG Laser Cleaning System (Nd/YAG레이저를 이용한 포항중성리신라비 표면오염물 제거와 보존처리)

  • Lee, Tae Jong;Kim, Sa Dug;Lee, Joo Wan;Oh, Jung Hyeon;Lee, Myeong Seong
    • Korean Journal of Heritage: History & Science
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    • v.44 no.4
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    • pp.142-153
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    • 2011
  • 'Silla Monument Stone in Jungseong-ri, Pohang' was discovered in Pohang City, Gyeongsangbuk Province of Korea in 2009. The monument stone with irregular shape has dimensions of maximum height of 105cm, width of 47.6~49.6cm, thickness of 13.8~14.7cm and weight of 115kg. The results of monument stone was found to be granitite. Conservation treatment procedure was carried out in the order of production of Weathering map, cleaning of surface pollutants, consolidation using ethyl silicate. Black pollutant(crust) that covered more than 60% of the surface was analyzed first in order to remove the pollutants on the surface of the monumental stone by cleaning of surface pollutants using laser. The purpose on analysis was not only to verify the pollutants on the stone but also to carry out preliminary cleaning by securing rocks with same pollutant as the monumental stone. As the results of analysis using p-XRF(PMI. INNOV-X, USA) on the site, high level of Mn and Fe were detected, and the analysis of small section that had been fallen off with SEM/EDX for the purpose of quantitative analysis also detected high level of Mn. The Similar contaminants on Stone secured in the manner described above were made into 10 samples ($5cm{\times}5cm$) and was subjected to preliminary cleaning by Nd-YAG Laser(Laser&Physics, Korea). The results of surface observation through portable microscope during cleaning revealed that the power of 460mJ, wavelength of 1064nm and irradiation frequency of 1,800~2,300 per $25cm^2$ were most effective. Evaluation on the preservative treatment was made through confirmation of the extent of removal through color-difference meter measurement and component analysis prior to and following removal of the pollutants. As the result of color-difference meter measurement increase in the brightness was evidenced by the increase in the brightness ($L^*$)value from 33 to 49, and it was possible to ascertain the reduction in the pollutants as the content of Mn was reduced by about 80% from $50,000{\pm}5,000ppm$ to $10,000{\pm}2,000pmm$ from the result of component analysis.

A Study on Make-up Culture of Korea, China and Japan (한국.중국.일본 여성의 색조대장문화)

  • 박보영;황춘섭
    • Journal of the Korean Society of Costume
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    • v.39
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    • pp.217-237
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    • 1998
  • The present research is to study the make-up culture of Korea and its neighboring countries such as China and Japan during the period from the prehistoric age to the 19th cen-tury. The research was made by documents analysis. The results are summerised as follows : (1) A man has a basic instinct to beautify himself. There was not a significant difference between the make-up behavior of men and women in its primal stage. It was by the start of farming and the division of labor that made the make-up behavior as a feminine culture. The difference of sexual role caused the con-ceptual difference between manly beauty and womanly beauty. It was very natural for women to regard the make-up as the best way for showing their feminine beauty. In Korea, China and Japan, there were vari-ous kinds of primal actions such as tattooing, body-painting, and tooth make-up which were used in the purpose of body protection, incantation, ornament, and so on. Ass their ornamental purpose was becoming more important, these primal actions became the basis of the feminine make-up culture. Nowadays make-up, having mental and emo-tional function, is helpful to increasing self-satisfaction, promoting good personal relation-ship, and attracting attention from the other sex. It also has other functions of showing social status, wealth, age, sex, courage, power, and so on. (2) The representative make-up product used widely in the three countries was Boon (powder) which decides the overall color of face. The key point in the production of Boon was to increase its power of adsorption. The invention of Yunboon (power mixed with lead) solved this major problem of Boon. Yeonji which decides the color of cheek was the mixture of Boon and the powder of Honghwa (a kind of red-colored flower or tree). Mimook (eyebrow pencil) was developed to match up with the various and changing currencies of penciling eyebrows in each nation and times, Yeonji and Joosa (red sand) were used as Jinji (lip stick). The predominant color of Jinji was red. As miscellaneous methods of partial make-up, there were Kon-ji used in a wedding cer-emony in korea, Aek-hwang, Hwa-jeon, Sa-hong, and Myun-yup in China, and Chi-heuk, a peculial method of partial make-up in japan. (3) There were various factors which decided the characteristics of make-up culture usually reflects international atmosphere, the form of government, economic situation, re-ligious and social ideology, aesthetic sense, symbolizing meanings of colors, and so on. The up and down of an influentian country was one of the major factors which decided the characteristics of the make-up culture of its neighboring countries. When a country took a liberal form of government, it had diverse and splendid tendencies in its make-up culture. The better a nation's economic situation is, the more abandant and various its make-up culture is, and sometimes, the more eccentric and decadents it was. In the field of make-up production, the three countries had their own characteristics. But, as a whole, China was the leading nation who spread the culture and products of make-up to Korea and Japan. Though the Chinese make-up culture and products were usually spread to Japan through Korean, there was some evidence of direct exchanges between China and Japan through its dispatches of Kyun-Tang-Sa(Japanese delegation to the Tang Dynasty). While religion had a positive influence on the development of make-up culture by introducing new methods of make-up, Confucianism exercised strict control over the make-up cul-ture. The currencies in arts and changes of esthetic sense introduced new methods and booms to the make-up culture. Literature made people pay increasing attentions to the countenances of women and changed the standards of esthetic sense. We can find out that the social status of woman was also reflected in the make-up culture. As the social status of women became higher, the feminine make-up culture also developed more then ever. As mentioned above, the make-up cultures of the three countries reflected their social values, esthetic senses, and emotional feelings. Through their cultural exchanges, the three countries could develop various make-up products and methods.

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Quality Characteristics of Fresh Noodles With Perilla Leaves (들깻잎을 첨가한 생면의 품질특성)

  • Kim, Chang-Yeol;Choi, Sang-Ho;Kim, Jung-Soo
    • Culinary science and hospitality research
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    • v.18 no.2
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    • pp.182-196
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    • 2012
  • This study investigates the optimal application of perilla leaves to fresh noodles in terms of a variety of beneficial effects and functions such as the anti-microbial function of the leaves. First, we measured the water contents of the fresh noodles and found that the ones added with 7% lyophilized perilla leaf extract showed the maximum water contents whereas the control noodles without perilla leaf extract the minimum. Increasing amount of raw perilla leaf extract or lysophilzed perilla leaves in the fresh noodles elevated the L value and significantly reduced the A value. The mass and volume of the fresh noodles were gradually decreased with raw perilla leaves added. Addition of raw perilla leaf extract and lyophilized perilla leaves decreased the turbidity of the fresh noodles. Hardness of the fresh noodles was increased by the addition of lyophilized Perilla leaves. Next, we tested the effect of the addition of sesame leaves on microbial growth. No microbes were found in the fresh noodles in the absence or presence of sesame leaves at day 0. When the noodles were stored for 3 days, the greatest number of bacteria was detected in the noodles without perilla leaves while addition of perilla leaves lowered the amount of bacteria in the noodles. We then performed the sensory test. For the raw perilla leaf extract addition, the noodles with 9% of extract exhibited the highest in appearance, flavor, color (6.47), texture (6.60), and overall acceptability (7.67). Texture was the highest in the ones with 3% (6.87) and 5% (6.20) of extracts added. Overall acceptability (7.07) was the best when 3% perilla leaves were added. Overall, 9% addition of raw perilla leaf extract or 3% addition of lysophilized perilla leaves showed optimal tastes.

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Antioxidant Activities and Quality Characteristics of Germinated Rough Rice Tea according to Roasting Temperature, Time and Leaching Condition (볶음 조건 및 침출 조건에 따른 발아 벼차의 항산화 활성 및 품질 특성)

  • Lee, Sang-Hoon;Lee, Youn-Ri;Hwang, In-Guk;Woo, Koan-Sik;Kim, Kyoung-Ho;Kim, Kee-Jong;Jeong, Heon-Sang
    • Korean Journal of Food Science and Technology
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    • v.41 no.4
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    • pp.386-391
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    • 2009
  • To verify the possibility of manufacturing a germinated rough rice tea, germinated rough rice was roasted at 200, 220, and $250^{\circ}C$ for 10, 20, and 30 min. The treated rice powder was then put into tea bags and leached for 1, 3, and 5 min, after which their antioxidant, physicochemical, and sensory characteristics were compared. The total polyphenol content and 2,2'-Azino-bis-(3-ethyl benzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities of the germinated rough rice tea increased as the roasting temperature increased as well as in response to increased roasting and leaching times. Furthermore, the greater the roasting temperature, roasting time, and leaching time, the greater the increase in total soluble solid contents. Moreover, the turbidity and browning index of the germinated rice tea rose as the roasting temperature, roasting time, and leaching time increased. Additionally, the pH tended to decrease as the roasting temperature, roasting time, and leaching time increased. Evaluation of the sensory characteristics of the germinated rice tea revealed that the formation of a Maillard reaction product in the course of heating the rice added a unique flavor, which led to increase preference for the color, flavor, and taste, and therefore, the overall preference.

A Cold-Tolerant and Early-Heading Italian Ryegrass New Variety, 'Kogreen' (내한 조숙성 이탈리안 라이그라스 신품종 '코그린')

  • Choi Gi-Jun;Lim Young-Chul;Rim Yong-Woo;Sung Byung-Ryul;Kim Meing-Jooung;Kim Ki-Yong;Seo Sung
    • Journal of The Korean Society of Grassland and Forage Science
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    • v.26 no.1
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    • pp.9-14
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    • 2006
  • This experiment was carried out to breed the cold-tolerant variety of Italian ryegrass (Lolium multiflorum Lam.) at the Grassland and Forage Crops Division, National Livestock Research Institute, RDA at Suwon, Korea, from 1999 to 2005. The new variety 'Kogreen' is a diploid variety with a green leaf color and had semi-erect habit in late autumn and erect growth habit in early spring. The heading date of 'Kogreen' was on May 4, and for 'Florida 80' was May 2, both are considered as early-heading variety. 'Kogreen' was wider by 0.7mm in flag leaf width, longer by 2 cm in flag leaf length and shorter by 1cm in plant length than the control variety, Florida 80. Stem width of 'Kogreen' was similar to that of 'Florida 80' and 'Hwasan 101'. cold tolerance of 'Kogreen' was better than that of 'Florida 80'. Dry matter(DM) yield (12,884kg/ha) of 'Kogreen' was 3% less than that of 'Florida 80'. in vitro dry matter digestibility was 74.7% and total digestible nutrient was 65.1%, which are 3.6% and 1.5% higher than those of 'Florida 80', respectively. Acid detergent fiber and neutral detergent fiber of 'Kogreen' were 30.1% and 54.1% which are 1.9% and 1.3% lower than those of 'Florida 80', respectively.

Evaluation of Physical Property and Material Characteristics for Stained Glass in the Yakhyeon Catholic Church, Korea (약현성당 스테인드글라스의 재료학적 특성과 물성평가)

  • Cho, Ji Hyun;Lee, Chan Hee;Kang, Myeong Kyu
    • Journal of Conservation Science
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    • v.32 no.3
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    • pp.425-436
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    • 2016
  • The Yakhyeon catholic church (Historic Site No. 252 in Korea) that was constructed in 1892 has been the first western brick structure to ever have existed and one of the most important historical materials in the Korean modern architecture. After a fire had broken out at the catholic church in 1998, the stained glass on the back wall, the slab glass (dalle de verre) introduced by Lee Nam Guy in 1974, was repaired in 1999 because of singe scorch and water leakage. An analysis of the coloration elements showed that yellow, red and green included Zn, K and Cd, respectively. The glass of red contained Se, dark green contained Mn and Cr, and blue contained Pb and S. According to material analysis, the masonry joint was identified dolomite ($CaMg(CO_3)_2$) and calcite ($CaCO_3$), which was observed plate, columnar, rhombic and square of crystalline particles. Meanwhile, ultrasonic velocity in the stained glass recorded low speed in the middle and lower right of the window (an average of 4,130 m/s). And the joint was measured the lowest physical properties of the top left and middle of the window (an average of 2,053 m/s). This study have showed that extensive physical damage was founded to the left and middle rather than the right side. In this respect, more research in needed to conserve the correlation between color and physical properties.

Quality Characteristics of Yanggaeng added with Chrysanthemum zawadskii Powder (구절초 분말을 첨가 제조한 양갱의 이화학적 및 관능적 품질 특성)

  • Lee, Jeong-Ae
    • Culinary science and hospitality research
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    • v.23 no.2
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    • pp.117-125
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    • 2017
  • This study investigated the physicochemical and sensory characteristics of yanggaeng prepared with various amounts of Chrysanthemum zawadskii powder (as ratios of 0.5%, 1%, 1.5%, 2% to the total materials). The result displayed that the $^{\circ}Brix$ value, pH of yanggaeng decreased significantly with the addition of Chrysanthemum zawadskii powder. Increasing the amount of Chrysanthemum zawadskii powder in the yanggeng tended to increased acidity. In chromaticity determination, the values of lightness (L) showed a decrease. However, the value of redness (a) increased by increasing levels of Chrysanthemum zawadskii powder. Texture measurement scores in terms of hardness, springiness, and adhesiveness for yanggaeng showed that sample groups were lower than those of the control group. Cohesiveness and chewiness were higher in the additive group than in the control group. DPPH radical scavenging activity and nitrites cavenging activity were significantly increased Chrysanthemum zawadskii (p<0.001). The DPPH content was highest in the 62.40% Chrysanthemum zawadskii yanggaeng. As Chrysanthemum zawadskii powder increased, antioxidative activity also increased. Sensory evaluation scores in terms of color, odor, taste, texture, and overall preference of groups with 0.5% of Chrysanthemum zawadskii powder did not show any significant differences when compared to the control group. Based on the above results, this study suggests that the addition of 0.5% Chrysanthemum zawadskii powder may be the best substitution ratio for yanggaeng.

Breeding of A New Saxifraga fortune Cultivar (Hybrid) 'Crystal' with Light Pink on a White Green Ground Colored Petals for Pot Flower (연한 녹색 바탕에 밝은 핑크색 꽃의 분화용 바위떡풀 신품종 '크리스탈' 육성)

  • Suh, Jong-Taek;Hong, Su-Young;Yoo, Dong-Lim;Nam, Chun-Woo;Ryu, Seung-Yeol;Lee, Eung-Ho
    • Horticultural Science & Technology
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    • v.30 no.2
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    • pp.224-228
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    • 2012
  • A new $Saxifraga$ $fortunei$ cultivar 'Crystal' was bred by crossing 'Dotaerang' with light pink and light Green (RP 58D) colored petals and 'Rocksun' with light pink and light green white (RP62A + GW157A) colored petals. The selection and flower characterization were conducted from 2004 to 2007 in a greenhouse of the National Institute of Highland Agriculture. The flowering of 'Crystal' occurred from September 21 for 31 days. The number of flowers per plant was 279.0 with many flowering habit. The flower coloration was mixed light pink and green white (RP62D + GW157B) at the opening. The number of petals were 7.0, with a width of 2.1 cm and length of 1.8 cm. The plant height was 15.3 cm and number of leaves was 133.7. 'Crystal' cultivar can be used for pot flower. Fifty percent shading is a good cultural practice against direct sunlight and soft rot disease would occurs usually by over-irrigation. 'Crystal' cultivar was registered as a new variety with No. 3466 at Korea Seed and Variety Service in April of 2011 year.

Effect of Adding Freeze-Dried Kimchi Powder on Flavor and Taste of Kimchi Snacks (동결김치분말을 첨가한 스낵류의 맛과 품질에 미치는 영향)

  • Cho, Yong-Bum;Park, Woo-Po;Hur, Min-Su;Lee, Yang-Bong
    • Korean Journal of Food Science and Technology
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    • v.36 no.6
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    • pp.919-923
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    • 2004
  • Effects of adding 0, 2, 4, 6, and 8% freeze-dried kimchi powder (FDKP) on kimchi snack quality were examined. Headspace volatile compounds of 4% FDKP snack, receiving highest overall preference in sensory evaluation results, were analyzed, and 26 compounds were identified, including 13 aldehydes, 3 sulfides, a ketone, an acid, a terpene, and 7 other compounds. Pearson correlation analyses were carried out to determine a correlation between the concentration of FDKP and the amount of each volatile compound. Acetaldehyde, propanal, dimethyl sulfide, dimethyl disulfide, acetic acid, and d-limonene showed correlation coefficients above 0.90; selective ion move (SIM) analysis also showed above 0.97 for highly correlated compounds. Results suggest that these compounds can be used as indicators fur kimchi flavor of FDKP snack.

Comparison and analysis on sheep meat quality and flavor under pasture-based fattening contrast to intensive pasture-based feeding system

  • Zhang, Zhichao;Wang, Xiaoqi;Jin, Yan;Zhao, Kai;Duan, Ziyuan
    • Animal Bioscience
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    • v.35 no.7
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    • pp.1069-1079
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    • 2022
  • Objective: The objective of this study was to investigate the effect of 4-month intensive feeding on the meat quality, fatty acid profile, flavor, and growth performance of grazing Hulunbuir sheep (HBS). Methods: The HBS were selected 4-months after birth in a pasture rearing system as the experimental animals (n = 44, female, average body weight 23.8±2.2 kg) then divided equally into pasture-based grazing fattening (PAS) and concentrate-included intensive fattening (CON) groups for another 4-month finishing. When finished fattening, all animals were slaughtered to collect musculus longissimus dorsi subcutaneous adipose tissue and to investigate the influences on meat quality, fatty acid profile, flavor and growth performance. Results: The results showed lambs in CON group got significantly higher live weight, hot carcass weight, and dressing percentage. The CON group had significantly higher value of redness (a*), lightness (L*) and water holding capacity (p<0.05), significantly lower value of Warner-Bratzler shear force than the PAS group (p<0.05). The subcutaneous fat from CON group lambs demonstrated a significantly higher content of C18:1 and C18:2 (p<0.05), but lower C14:0 and C16:0, indicating an increased degree of unsaturated fatty acid. The content of 4-methyloctanoic acid, 4-ethyloctanoic acid and 4-methylnonanoic acid had increased 2 to 4 times, representing a more intense odor in the CON group. However, the values were still lower than most sheep breeds reported, indicating the indoor feeding system could not fundamentally deteriorate the excellent meat characteristic of HBS. Conclusion: It was evident that lambs in CON group exhibited a better meat production performance, improved in meat color, texture and healthier fatty acid profile through pasture-weaned concentrate included intensive fattening system, which offers a good alternative regimen for lamb finishing and has a wide prospection in the HBS meat industry.