• 한국농림기상학회지
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• 제14권4호
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• pp.246-253
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• 2012

수분부족과 지속적인 저온현상으로 우리나라 주요 차 생산 지역에 막대한 피해를 입혔는데, 이번 동해는 체내 수분부족으로 잎이 건조되어 퇴색된 녹색을 띄다가 고사하는 청고현상이 먼저 발견되었고, 대부분의 차(茶)재배지역에 피해를 입혔다. 이기간 동안 평균기온은 $0.2^{\circ}C$로 전년대비 $-2.7^{\circ}C$ 낮았고 2011년 01월과 02월의 최저기온의 평균기온은 $-5.6^{\circ}C$로 전년대비 $-4.5^{\circ}C$ 낮았으며, 가장 낮은 기온이 관측된 날은 01월 18일 06시 55분으로 $-11.8^{\circ}C$로 관측되었으며 전년 최저기온 보다 $-5.5^{\circ}C$ 낮게 관측되었다. 2010년 12월부터 2011년 02월까지 월동기간 동안 강우량은 104mm 밖에 되지 않아 전년보다 306mm 적게 내렸다. 색도 측정에서는 모든 지역에서 2012년에 비해 2011년도에서 L, a, b값 모두 높게 나왔고 수분함량 또한 2012년보다 2011년 잎의 수분함량이 낮게 나타났으며, Trypan blue분석에서는 저온 스트레스를 받지 않는 정상 차나무 잎에서는 세포사멸 현상이 거의 관찰되지 않았으나 저온 스트레스를 받은 청고피해 잎은 부분 세포사멸이 되어 부분 염색이 일어났으며, 적고피해 잎에서는 대부분 세포사멸이 일어나 대부분 염색이 되는 것을 확인할 수 있었다.

• The Korean Journal of Ecology
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• 제27권6호
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• pp.375-381
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• 2004

본 연구는 수도권 매립지에서의 침출수 처리 방류수와 같은 특수한 수질 내에서 우수한 생장의 갈대(Phragmites australis)를 선별하여 침출수 처리 방류수의 자연정화 방법 및 처리 효율을 확인하기 위해 실시하였다. 침출수 처리 방류수에 대한 우수 갈대의 선발을 위해 13개의 갈대 서식지로부터 수집한 갈대를 침출수 처리 방류수에서 배양하며 영양염류 제거, 생태-생리학적인 반응 및 생장율 등을 조사하여 선별하였다. 본 실험에서는 침출수 처리 방류수 내에서 우수한 생장을 나타낸 갈대와 자연계에서 분리한 도우미 미생물(효모, 유산균 및 광합성 세균 등)을 조합한 갈대-상(床; reed-bed)에 침출수 처리 방류수를 연속적으로 공급하면서 체류 시간 및 식재 밀도 차이에 따른 침출수 처리 방류수의 수질 정화 효율을 확인하였다. 침출수 처리 방류수를 공급하며 약 5주 후에 갈대-상을 통과한 배출수 수질을 분석한 결과, 색도(chromaticity)는 약 $29.5{\sim}36.9\%$. 총질소(T-N)는 약 $49.4{\sim}67.2\%$, 총인(T-P)은 약 $42.1{\sim}94.6\%$, 생물화학적 산소요구량($BOD_5$)은 약 $74.5{\sim}88.8\%$, 화학적 산소요구량($COD_{Mn}$)은 약 $15.6{\sim}20.8\%$, 총 고형물질(TDS)은 약 $17.5{\sim}35.4\%$ 그리고 염도(salinity)는 약 $15.3{\sim}34.7\%$ 등으로 감소되었다. 또한 체류시간은 생물화학적 산소요구량을 감소시키고 질소 및 인의 제거에 영향을 주었고 식재밀도는 인의 제거에 영향을 주었다. 이러한 결과로 갈대-상을 통해 처리된 생물학적 처리 배출수의 수질이 침출수 처리 방류수의 수질에 비해 향상되었음을 확인하였다.

• 한국식품조리과학회지
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• 제26권5호
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• pp.567-574
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• 2010

Pork patties were formulated with either steam-dried green tea power or freeze-dried raw tea leaf powder, and the quality characteristics of these products were monitored. Proximate analysis of tea powder contained 17.80~19.85%, 4.70~5.73%, and 5.60~5.77% (as is) crude protein, crude fat, and crude ash, respectively. There were no significance differences in pH among the samples. Chromaticity tended to decrease brightness ($L^*$) and redness ($a^*$), and there were significant differences in yellowness ($b^*$) as the added amount of tea power was increased. For texture, hardness increased as more green tea powder was added. Thiobarbituric acid reactive substances (TBARS) and volatile basic nitrogen (VBN) values increased after storage for 12 days, whereas samples formulated with green tea powder showed lower TBARS and VBN values compared to control groups. Sensory panelists showed preference for samples with green tea powder added compared to the control group.

• 한국안광학회지
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• 제5권1호
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• pp.31-37
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• 2000

제1~3색각 이상 검사용 Farnsworth Dichotomous Test Panel D-15의 칼라분석을 위하여 380~780 nm의 반사광 spectrum 세기를 측정하여 CIE system을 도입하였다. Panel D-15의 색상변환은 650nm 이상, 500~600 nm, 400~450 nm의 3개 파장영역의 광 반사율 세기에 의존한다. 반사 spectrum으로부터 3극치 X, Y, Z 값, 보색 평면과 명암축으로 하는 3차원 CIELAB system의 $L^*a^*b^*$와 Lab 값, CIELUV system $U^*V^*$ 값, 색도도 좌표 x, y 값을 구했다.

• 보존과학연구
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• 통권29호
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• pp.221-238
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• 2008

Roofing tiles are very important archaeological artifacts which show science, architecture of that time, as well as information about the culture. It has been studied by many researchers steadily, but only focusing on archaeological, art historical and architectural study, so it is very difficult to find natural science research. Gyeongbokgung's roofing tiles were excavated from the ruins of same site, however glaze, body colour and shape of tiles are very diverse with the naked eye. Through natural science research which analyze the chemical composition and physical characteristics of roofing tiles's body and glaze examine the physical and chemical characteristics of each roofing tiles. the result of analazed roofing tiles is following. when roofing tiles were classified by 전암대자율 and chromaticity, each group has part of some matches. When you compare with green gazed traditional brick's glaze of Silla period, Gyeongbokgung roofing tiles have more $Al_2O_3$ and less PbO than Silla period's. We can see the technology of increasing firing temperature is better. and glaze colour depends on content of $Fe_2O_3$ and CuO. A lot of CuO tend to be more blue.

• 한국식품조리과학회지
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• 제28권2호
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• pp.123-131
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• 2012

This study was carried out for the purpose of inquiring into the effects on shelf-life, quality characteristics and antioxidative activities of Majakgwa with regard to the use turmeric powder at varying concentrations in the recipe. Chemical composition analysis showed that the contents of crude fat, crude protein and carbohydrates are high in turmeric powder. With an increase of the amount of turmeric powder used in Majakgwa recipes, dough pH was higher than that of the control group. Antioxidative activities were the highest in the groups with 3% and 9% turmeric powder content, and the value increased largely after 12 days of storage. Excellent antioxidative activities were observed in the 6% turmeric content group. For recipes with turmeric contents of more than 15%, oxidation was accelerated from early on in storage. The hardness, brittleness and bitterness increased significantly with the increase of the turmeric content. The intensity, chromaticity, crunch and intensity of the surface colors, all increased significantly with the increase of turmeric content. The general preference ratings for Majakgwa with added turmeric was highest for the 9% content recipe. Over all Majakgwa recipes with 6~9% turmeric powder content were found to ideal.

• 환경생물
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• 제37권4호
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• pp.719-725
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• 2019

빈영양해수에서 배양하여 황백화를 유도한 김 엽체는 NO₃^- (300 μM)와 PO₄^3- (30 μM)를 공급하여 시간의 경과에 따른 회복 정도를 분석하였다. NO₃^- 공급 조건에서는 배양 2일 후부터 김 엽체의 회복이 나타났으며, PO₄^3- 공급 조건에서는 배양 5일 후부터 김 엽체의 회복이 관찰되었다. 색차계의 수치화 된 값들은 황백화 김 엽체의 회복을 판단하는데 유용하였다. 황백화 김은 무기영양분의 공급으로 비대한 액포가 축소되고, 색택이 회복되는 것으로 나타났다.

• 한국조리학회지
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• 제14권2호
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• pp.273-285
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• 2008

The purpose of this study was to find appropriate processing condition of astringent persimmon and persimmon leaf granular tea. Under the condition of 4 hour extraction and $50^{\circ}brix$, extraction yield and concentrating of astringent persimmon were the greatest. Under the condition of 2 hour extraction and $7^{\circ}brix$, extraction yield and concentrating of persimmon leaf were the greatest. The optimum condition of granular tea with astringent persimmon and persimmon leaf added was the best in astringent persimmon concentrate of 16% and persimmon leaf concentrate of 4%. It had the best taste after the condition in a brix value of 16.15% and a pH of 5.57. The L-value of chromaticity was -79.13, a-value 2.27, and b-value 2.41. In the sensory properties correlation analysis of astringent persimmon and persimmon leaf granular tea, sweet taste, color acceptability, odor acceptability and taste accept-ability were positively significant correlation with most sensory properties. However, astringent taste was no significant correlation with sensory acceptability. Bitter taste and after taste were negatively significant correlation with most sensory properties.

• 보존과학연구
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• 통권27호
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• pp.145-163
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• 2006

This study is to be investigated through firing experiment in studio in order to reveal a physical properties of celadon according to change firing temperature. The results can be briefly summarized as below; Firstly, in measurement of color chromaticity, samples of first firing in body were effective in differentiating of changed color in samples from each other but there of second firing were not. The color of the glaze was more effective change than that of the body. Secondly, bulk density of body was increased with temperature and it was attained highest point in $1200^{\circ}C$ Additionally, water absorption ratio was most rapidly changed between $1000^{\circ}C$ and $1200^{\circ}C$Thirdly, in the microstructural analysis, body of samples in first firing have not specific characteristics in the changed patterns of microstructure. body and glaze of samples in second firing have many that. Consequently, we knew that this experiment can be provided researcher with physical properties and firing mechanisms of celadon.

• 한국식품영양학회지
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• 제34권5호
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• pp.537-544
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• 2021

In this study, antioxidative activities of Jeolpyun containing Smilacis chinae R. extract powder (2%, 4%, 6%, 8%) were evaluated using total polyphenol contents, electron donating ability on 2,2-diphenyl-1-picrylhydrazyl (DPPH) and decomposing ability of hydrogen peroxide. In chromaticity analysis, the brightness significantly decreased with increasing Smilacis chinae R. extract powder content. Jeolpyun containing 6% Smilacis chinae R. extract powder revealed the highest value (9.67±0.603) for the redness and 2% Smilacis chinae R. extract powder was the highest value (14.20±0.917) for the yellowness. Total polyphenol contents of Jeolpyun containing 8% Smilacis chinae R. extract powder were the highest content of 17,320±390.38 ㎍ gallic acid equivalent/mL (GAE/mL). Total polyphenol contents were significant relation at p<0.05. Electron donating ability for Jeolpyun containing 8% Smilacis chinae R. extract powder revealed the highest electron donating ability (74.24±0.827%). Electron donating abilities revealed significant difference (p<0.05). Jeolpyun containing 6% Smilacis chinae R. extract powder revealed the most hydrogen peroxide decomposing ability (-3.38±1.44) and hydrogen peroxide decomposing ability revealed significant difference (p<0.05).