• Economic and Environmental Geology
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• v.51 no.4
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• pp.345-358
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• 2018

In this study, we have performed electron probe micro analyzer (EPMA), X-ray differaction (XRD), inductively coupled plasma spectroscopy (ICP), Fourier transform Raman spectroscopy (FT-Raman), far-infrared (FIR), nuclear magnetic resonance (NMR), and pH-DO Analyses for characterizing medicinal mineralogy aspect of the black tourmaline (Shantung, china), black and pink tourmaline (Minas Geraris, Brazil), black touemaline (Daeyu mine, Korea). In addition, heating effects of the tourmaline sauna as well as the effects of tourmaline powder-added soap on skin troubles have been investigated. It has been revealed that chemical composition of the tourmaline is either high in Fe-, Al-, B-rich types. Ratio of the K-Ca, Na-K, and Fe-B reflects the component change property of solid solution. $CaO/CaO+Na_2O$ and MgO/FeO+MgO ratio show high positive correlation. When tourmaline reacts with distilled water, extended reaction time DO values approximately decrease and it stabilizes at DO = 10. Otherwise, pH values increase until 6 hours and it stabilizes at pH = 8 after 24 hours. Distilled water changes to alkaline when it reacts with tourmaline powder and particles. Tourmaline showed lower absorption spectrum strength and transmittance at short wave, where absorption spectrum wavelength and strength were determined by the content of the composition elements and characteristics of crystallography. Increase of the Fe content has been confirmed to be the cause for the reduction of irradiation. For the chemical composition and spectral property of the tourmaline particle samples, it has been found that Si and Fe contents show positive correlation with Far-Infrared irradiation, while Al and Mg contents show negative correlation. For tourmaline powder, it has been confirmed that $^{17}O-NMR$ FWHM (full width at half maximum) decreases when reacts with distilled water. Tourmaline sauna (approximately $100^{\circ}C$) was found to increase $0.5-1.5^{\circ}C$ of body temperature, average of 12 heartbeat, and 10mg Hg of blood pressure. Tourmaline soap had very good aesthetic effect to skin and was confirmed to have above the average improvements to skin troubles (e.g., allergy or atopy).

• Journal of Preventive Medicine and Public Health
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• v.31 no.4 s.63
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• pp.666-679
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• 1998

This study aims at providing the fundamental data on the field of cosmetics by comparing heavy metal concentration in terms of domestic/foreign products, items, companies and colors. This study has determined the concentration of chromium, lead, mangagnese, nickel, copper and vanadium in cosmetics such as moisturizer, concealer, foundation (Ivory-yellow), compact powder (Ivory-yellow), lip colo. (Red, brown), eye shadow (Red, brwon and dark green) and eye liner (Black) manufactured by five domestic cosmetic companies and five foreign cosmetic companies on the market. The samples have been collected in cosmetic stores in Pusan from Dec. lst 1996 to Jan. 3lst 1997. The results are as follows : 1. The heavy metal concentration in cosmetics was $2.420{\mu}g/g$ for chromium, $0.82{\mu}g/g$ for lead, $4.49{\mu}g/g$ for manganese, $1.69{\mu}g/g$for nickel, $0.53{\mu}g/g$ for copper, and $51{\mu}g/g$ for vanadium, respectively. 2. Lead and vanadium concentration were significantly higher in domestic cosmetics than foreign cosmetics(p<0.05). 3. The mean(GM) concentrations of heavy metal were different significantly (p<0.01) when classified with cosmetic items. The highest means shown at eye shadow in $Cr(14.96{\mu}g/g),\;Cu(1.32{\mu}g/g),\;V(1.28{\mu}g/g),\;and\;Ni(8.30{\mu}g/g)$, compact powder in $Pb(2.50{\mu}g/g)$, eye liner in $Mn(90.62{\mu}g/g)$. 4. The mean(GM) concentrations of heavy metal were different significantly (p<0.01) among colored cosmetics. The highest mean concentration of Cr, Ni, Cu and V were dark green-colored cosmetics, that of Mn was black-colored cosmetics, and that of Pb was ivory yellow- colored cosmetics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1588-1593
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• 2014

This study evaluated the genotoxic effects of 30 kGy of X-ray irradiation to four foods (chicken, egg powder, dried green onion, and black pepper). In bacterial reversion assay with Salmonella Typhimurium TA98, TA100, TA1535, and TA1537, the X-ray irradiated foods did not show a significantly increased number of revertant colonies in the presence or absence of the S9 metabolic activation system. In chromosomal aberration tests with Chinese hamster ovary (CHO) cells, the X-ray irradiated foods showed no increase in the frequency of chromosomal aberrations. In in vivo mouse micronucleus assay, the X-ray irradiated foods did not show any increase in the frequency of polychromatic erythrocytes with micronuclei. These results indicate that 30 kGy of X-ray irradiation to four foods (chicken, egg powder, dried green onion, and black pepper) showed no genotoxic effects under these experimental conditions.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.2
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• pp.246-251
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• 2016

The use of security lighting that emits spill light is considered a cause of light trespass problems in the residential areas. Therefore, a cutoff panel was installed as an alternative way to reduce light trespass. On the other hand, it has another problem in that it is less effective and is not good enough for aesthetics and safety. In this study, a light cutoff panel was designed and manufactured to reduce the light trespass, and the structure of a proper light cutoff panel was studied. Using a goniophotometer, the light distribution file (IES file) was extracted and the characteristics of light distribution were analyzed using the RELUX program. The results showed that the reduction of spilt light in the backward direction was decreased significantly for all types of light cutoff panels except the coated globe. In the case of a black powder coated light cutoff panel, the forward light caused by light reflected from the surface of the light cutoff panel was also reduced, which means that the black powder coated light cutoff panel is effective in the performance of light cutoff in the forward and backward directions. In addition, the coated glove increased the spilt light in the forward and backward directions because it reflects the upward light to go down. A 90 % accuracy between the measurement value of light trespass and the expected value of the light trespass was obtained from a simulation.

• Analytical Science and Technology
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• v.34 no.6
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• pp.251-258
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• 2021

Knives are most frequently used as weapons in violent crimes. Criminals leave behind knife sheaths made of paper and tape at crime scenes. It is difficult to develop fingerprints using tape attached to a porous surface, resulting in the need to explore effective techniques for identifying fingerprints as well as the distribution of fingerprints on each surface, when evidence such as paper knife sheaths are found. In this study, 50 knife sheaths were prepared. The cyanoacrylate fuming (CA fuming) method was applied to develop fingerprints on the non-adhesive side of the tape, and a dual-purpose 1,2-indanedione/Zn (1,2-IND/Zn) reagent was used to separate tape from paper while simultaneously developing fingerprints on the paper. The fingerprints on the adhesive side of the tape were developed using Wet Powder Black^®. Using the R statistical analysis program (The R Foundation for Statistical Computing), we used a heat map to indicate the location of fingerprints developed from each surface. More fingerprints were detected at the ends than in the center of the adhesive side of the tape, and although the non-adhesive sides of tape and paper did not present clear distribution patterns, many fingerprints were developed that had sufficient clarity for personal identification. The results of this study may be applicable for processing evidence when paper sheaths are found at crime scenes.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.360-378
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• 1998

Imwonshibyukji was a copying manuscript written around 1825, the 27th year of king Soonjo of the Josun Dynasty. It was a massive home encyclopedia of total 52 books and 100 volumes. The unpublished 'Jeongjoji' of its 17-20th volumes analyzed the cooking methods on the steamed rice and gruel and studied the degree of their usefulness and medical values in the light of the cooking process science. The cooking method on the steamed rice was composed of 14 items, and the general introduction outlined 6 kinds of the rice. These were all quoted from Chinese literatures. The 11 items present the methods on the general production of the rice, 2 on the cooking process, and 1 on the preservation. The main material of the rice was rice, and others were naked barley, prosomillet, foxtail millet, glutinous millet, etc. , and the secondary materials were glutinous rice, small red bean, black soybean, potato, bamboo seed, jujube, taro, gaertner, chestnut powder, persimmon power, julib(Zizania caduciflora), mangcho(Erigeron canadensis), namchok(Nandina domestica), licorice root, nitrous, peach, palmicha(schizandra, jinseng, cheonmoondong(Asparagus), and honey are mixed), etc. The literatures quoted in the rice were all 33, in which 23 were Chinese (69.7%) and 10 were Korean (30.3%). In the case of gruel, the cooking methods on the general gruel were described in 41 items, and on the gruel for a medical treatment were in 48 items, in which there was not a cooking method on the gruel but only its medical values were presented. The materials used for the general gruel were approximately 60 kinds: rice, glutinous rice, munbean, job's tears, rye, soybean, black sesame seed, antler of cervidae, chicken, crucian carp, and various medical materials, etc. The gruel was mainly used for protection and medical treatment, and partly for food for hungry people. The literatures quoted in the gruel were total 57, in which 26 were Korean(45.6%), and 31 were Chinese (54.4%). It can be their characteristics that Almost all of the Chinese literatures on the methods of the steamed rice and gruel do not exist.

• Korean journal of food and cookery science
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• v.15 no.6
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• pp.595-602
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• 1999

This study was intended to develop traditional Korean soup recipe which can be used for food service and meet consumers' taste with a focus on clear soup such as clear radish soup, sea mustard soup, dried pollack soup, croaker soup, and backbone soup. The developed sample(S1) showed the highest level of overall preference among consumers. There were significant differences in sensory characteristics of the samples especially between S1 and others. The sensory characteristics of each soup showed a slight difference depending on the kind of soup, however, all items had an effect on overall preference. One of the standardized recipe to make broth was presented as follows: The ingredients for broth consists of the shank or brisket of beef(100 g), water(10 cup), spring onion(20 g), onion(30 g), garlic(10 g), salt(1 teaspoonful), and black pepper power(1/10 teaspoonful). 1) The meat part of shank or brisket is prepared. 2) The unfrozen meat is immersed in cold water for 20 min, whereby blood is extracted from the meat. 3) 10 cups of water are poured into the pan and boiled enough. 4) After water has boiled enough, the lump of meat with blood extracted is cut into 2 or 3 pieces and is boiled in the boiling water by high-intensity heat with the pan lid uncovered, and dirty foam is scooped out while boiling. 5) If the broth begins to be extracted, the intensity of heat is lowered for boiling for one hour or so, and then again boiled for 30 min with spring onion, garlic, onion and the like. If the broth is extracted enough, spring onion, garlic, onion, and others are removed from the pan. the broth is seasoned with salt and black pepper powder, and foam is removed by using fine mesh sieve or gauze. Then, 6 cups of clear broth is obtained finally.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.127-135
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• 1989

The volatile components of nutmeg, cumin, cardamon, turmeric, coriander, clove, allspice, cassia, fennel, celery seed and black pepper, having a characteristic spicy aroma and being used as an ingradient of curry powder, were investigated. After steam distillation followed by extraction with diethyl ether: n-pentane(2:1, v/v) mixture, the volatile components were identified by capillary GC and GC/MS. As a result, following major compounds were identified. ${\alpha}-pinene(11.06%)$, ${\beta}-pinene(11.17%)$ and myristicin(19.98%) in nutmeg, cuminaldehyde(37.68%) in cumin, ${\alpha}-terpineol(47.33%)$ and 1, 8-cineol(20.56%) in cardamon, linalool(61.72%) in coriander, eugenol(63.63%) and eugenol acetate(20.59%) in clove, eugenol(80.12%) and methyl eugenol(10.85%) in allspice, cinnamaldehyde(82.29%) in cassia, anethole(79.92%) in fennel.

• Food Science and Preservation
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• v.11 no.2
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• pp.142-147
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• 2004

To develop the red pepper seasoning oil(RPSO), corn oil was used as the base oil. For generating hot taste and color, oleoresin capsicum and oleoresin paprika were mixed to base oil (SSO1). Then, for generating black red color, natural black pigment that is extracted from gardenia and kaoliang was added SSO1 to prepare SSO2. To magnify the hot taste, extract of red pepper, phosphoric salt and emulsifier (monogly 20) were. then added to SSO2 to prepare SSO3. This SSO3 was very similar to real red pepper seed oil as a color and taste, but its hot flavor was not enough. To resolve this problem, we mixed about 5% of another oil(SSO4), which was mingled and roasted red pepper powder with corn oil, to SSO3. In terms of above experiment, RPSO was obtained.

• KEPCO Journal on Electric Power and Energy
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• v.1 no.1
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• pp.15-20
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• 2015

To examine the magnetic shielding effect for carbon-based materials at extremely low frequencies (60 Hz), two types of carbon black (Super-P and Denka Black) and a natural graphite (HC-198) were mixed into organic binder at 10 wt.% to produce a coating solution, and a powder coating with varying thickness was applied on an aluminum disk measuring 88 mm in radius. A device was developed to measure the sheielding effect at extremely low frequencies. A closed circuit was achieved by connecting a transformer and a resistor. The applied voltage was fixed at 65 V, and the magnetic field was measured to being the range of 4.95~5.10 mG. Depending on the thickness of the coating layer, the magnetic field showed a decreasing trend. The maximum decrease in the magnetic field of 38.3% was measured when natural graphite was coated with specimens averaging $455{\mu}m$. This study confirmed that carbon-based materials enable magnetic shielding at extremely low frequencies, and that the magnetic shielding effect can be enhanced by varying the coating thickness.