• Journal of Conservation Science
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• v.35 no.6
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• pp.612-620
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• 2019

A woolen tapestry curtain, owned by the Seoul Museum of Craft Art, is composed of tabby by cotton-warp and wool-weft threads and its patterned part is shown as a tapestry; paint with pigment has been added to it. The chromaticity of this curtain was measured and the substances in the deep red color were confirmed as Hg by an analysis of the ingredients through X-ray fluorescence. This is presumed to be cinnabar or vermilion. Analyses were performed on a total of seven fabric samples, including the warp & weft of the fabric, its trimming, and its back fabric. As a result, the warp of the woolen tapestry curtain was determined to be a cotton fiber with a middle hole or lumen in the cross-section. Furthermore, an infrared peak likewise showed O-H and C-O binding. Wool fibers as wefts were identified with circular and oval cross-sections and IR peaks showed N-H/O-H stretching and amide(-CONH-). The animal hair samples used in the wool fiber are believed to have come from long-tailed goral or goats and the possibility of using easy-to-spin sapsal dog hair is also not to be overlooked. This was determined through a contrast analysis by the Cultural Heritage Administration to identify the animal species used in the tapestry.

• Journal of Conservation Science
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• v.33 no.2
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• pp.121-130
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• 2017

The currently used wax agents for preserving outdoor metal structures, despite their advantages, have disadvantages such as low endurance and reliability. These wax agents are easily damaged by acid rain, dust, moisture in the air, yellow dust, and air pollutants, resulting in corrosion within a short period after the initial conservation treatment. In addition, aged wax can also exhibit changes in the color or gloss, and also give a sense of difference in the surface. Given these existing problems, it is necessary to develop improved materials for metal preservation. Therefore, this study analyzed the characteristics and applications of the existing wax coating agents in order to identify their disadvantages and to develop a better material for metal preservation. In this regard, this study developed a perilla oil based compound wax and conducted experiments to test its endurance. The new compound wax agent was exposed to outdoor and acid rain conditions: it showed four times and 1.5 times the endurance of the existing wax agents in outdoor and acid rain conditions, respectively. In addition, the new agent seems to be more durable and protective as evidenced by the chromaticity, polish maintenance, and contact angle results. Further, although it is 1.3-1.8 times thicker than the existing agents, the new agent shows a more even surface. Based on these findings, it can be concluded that the new compound wax agent based on perilla oil is a better alternative to the existing was coating agents.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.95-103
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• 2017

The present study was performed to develop healthier sweeteners for brown rice Dasik with chia seed powder. The quality features and sensory evaluation were tested for brown rice Dasik with chia seed powder added with five different sweeteners and the results are as follows. The Dasik (DS) with isomalto-oligosaccharide and starch syrup received the highest scores on moisture content tests. The results from hardness tests identified the DS with agave syrup as the hardest, and the results from the adhesiveness test verified that the DS with agave syrup as well as the DS with starch syrup produce the most adhesive DS. The results of the springiness test show that the DS with starch syrup has higher springiness than other sweetners. The highest score for the chewiness and cohesiveness tests was the DS with starch syrup, while the DS with isomalto-oligosaccharide received the highest score on the gumminess test. The results of the chromaticity measurement test found that the DS with starch syrup showed the highest score of 'L' and the lowest score with fructo-oligosaccharide. In addition, the highest score of 'a' was DS with isomalto-oligosaccharide and the lowest score of 'b' was the DS with starch syrup. The results of sugar content displayed that the DS with starch syrup was the highest and the DS with fructo-oligosaccharide was the lowest score. The results of sensory evaluation verified that color did not influence evaluators' preference investigation. The results of sweet flavor test found that the DS with honey and the DS with agave syrup had the most preferred by participants, but there was no statistically significant difference among all five different sweeteners from the sweet taste test. Furthermore, the DS with agave syrup received the highest score while the DS with agave syrup scored the lowest from the hardness preference test. General preference evaluation identified the highest score with the addition of fructo-oligosaccharide and the lowest score with the addition of isomalto-oligosaccharide. Thus, the findings of the present study provide the meaningful results to demonstrate the DS with fructo-oligosaccharide is the most suitable sweetener to manufacture brown rice DS added by chia seed powder, and this result will help marketers with creating meaningful strategies and with developing similar products using chia seed powder.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.2
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• pp.177-184
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• 2017

The objective of this study was to determine the quality characteristics and antioxidant activities of Yaksik prepared with different amounts of turmeric powder. Turmeric powder was incorporated into Yaksik at different levels containing 1.7, 2.8, and 3.9% based on the total weight of ingredients. Moisture contents of Yaksik were 41.45~44.93% and increased with higher amount of turmeric powder. Ash and crude lipid contents did not show any significant differences between control and samples. The control group showed higher sweetness and lower pH than the other groups, and sweetness decreased and pH increased upon addition of turmeric powder. In the chromaticity determination, L value decreased while a and b values increased as turmeric powder increased. The total polyphenol and flavonoid contents proportionally increased with levels of turmeric powder. The antioxidant activities measured by DPPH and ABTS radical scavenging activities as well as reducing power were significantly higher than those of the control and proportionally increased as turmeric powder increased. In the sensory evaluation, control and Yaksik made with 1.7% addition of turmeric powder showed the highest preference in terms of color, taste, texture, and overall acceptance. These results suggest that turmeric powder may be a useful ingredient in Yaksik to improve quality and sensory properties.

• The Korean Journal of Community Living Science
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• v.23 no.3
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• pp.339-346
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• 2012

The quality characteristics of kochujang added with additives of different ratios of rice-nuruk (at 1:0.7, 1:1.0, 1:1.3) were studied. The kochujang was stored for 8 weeks at $20{\pm}3^{\circ}C$. The brix tended to increase by increasing mixing ratio of rice-nuruk in all treatments. It increased rapidly up to 4 weeks fermentation and then showed a slight change after 6 weeks. The more mixing ratio of rice-nuruk increased, the more salinity of samples decreased. The initial pH value of kochujang was 5.08-5.10., however, the pH value decreased to 4.82-4.83 after an 8 weeks of storage period. The initial acid value was 0.66-0.68 and increased from 0.66-0.68 to 0.87-0.89. It had slight reduction phenomenon in the sixth week. As the aging period passed, chromaticity such as $a^*$- and $b^*$-values decreased gradually except for $L^*$-value. The moisture content of samples decreased gradually by adding rice-nuruk. but increased by passing an aging period. The initial amino nitrogen content of sample was 304-315 mg%. It increased to 399-442 mg% during the aging period. As the aging period passed, the total cell number increased from 6.81 log CFU/mL to 7.01 log CFU/mL in the fourth week and then steadily decreased to 6.66 log CFU/mL in the eight week. Results of sensory evaluation show that, as more rice-nuruk was added, the kochujang received a lower mark. There was no significant difference in flavor in all treatments. Color and sweetness with increasing amounts of rice-nuruk showed the lowest score. Saltiness rice-nuruk at the ratio of 1:1.0 was the highest at 6.22 points. Texture scores decreased with increasing amounts of the rice-nuruk Based on these results, the overall acceptability of the 1:0.7 rice-nuruk treatment which received the highest score is considered excellent.

• Applied Chemistry for Engineering
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• v.28 no.3
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• pp.345-350
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• 2017

The sintered density of uranium oxide pellets for pressurized water reactors is generally analyzed with pellet's samples completed with the sintering process. In this paper, the sintered density was analyzed by the newly developed method measuring the chromatography of ammonium diuranate, a precursor of uranium oxide, by a spectrophotometer (CM-5, Konica Minolta) before completing the sintering process. As a result of the sintered density analysis based on the brightness, color coordinate values (L, a, b) obtained from five ammonium diuranate samples by a spectrophotometer and the trend line of sintered density analyzed by a previous method, the sintered density with respect to the L value was observed with 0.9967 of the decision factor $R^2$. In case of a value, $R^2$ value was 0.9534 indicating lower reliability than that of the L value. However, b value with $R^2$ value of 0.4349 showed a very low correlation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1220-1226
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• 2013

The objective of this study is to investigate the quality characteristics and antioxidant activities of yanggaeng prepared with different amounts of aronia juice. Aronia juice was incorporated into yanggaeng at different levels (containing 50, 100, and 150 g of aronia juice in AJ 50, AJ 100, and AJ 150, respectively) based on the total weight of water. Total acidity and sugar contents showed a significant increase, however, pH showed a decrease with increasing levels of aronia juice. Hardness also showed an increase with increasing levels of aronia juice. Regarding texture profile analysis, hardness, springiness, and chewiness of yanggaeng were increased, however, cohesiveness was similar compared to the control and aronia juice added treatments. In chromaticity determination, L and b values showed a decrease, however, a value increased with increasing levels of aronia juice. The total polyphenols, flavonoids, and anthocyanin contents were increased proportionally with increasing levels of aronia juice. Antioxidant activity measured by DPPH and ABTS radical scavenging activities were significantly higher than those of control and increased proportionally according to the concentration of aronia juice. The sensory evaluation indicated that AJ 100 showed the best preference in color, taste, texture, flavor, and overall acceptance. These results suggest that aronia juice may be a useful ingredient in yanggaeng for improvement of quality and antioxidant potential.

• Journal of Bio-Environment Control
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• v.19 no.3
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• pp.135-139
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• 2010

This experiment was conducted to investigate the difference among 3-years-used polyolefin films which were J-l, J-2 and J-2 having differences in film thickness, infrared absorption and ultraviolet penetration from Jan. 16, 2006. And 1-year-used polyethylene film K-1 used from Jan. 16, 2009, for covering film of greenhouse for oriental melon cultivation. J-2, J-3 and J-1 films were better for keeping heat in order, and J-2 film was the best in plant growth at early stage. The first blooming and harvesting days in J-2 film were earlier 15 days than those in K-1 film. Chromaticity and soluble solid of harvested fruit in J-2, J-3 and J-1 films were higher than whose in K-1 film. Marketable yields in J-2, J-3 and J-1 films were higher in order.

• Journal of Conservation Science
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• v.28 no.2
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• pp.153-164
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• 2012

The major petroglyphs of Bangudae site were composed mainly of hornfelsed shale. Surface of the rock was formed weathering layer (average porosity 25%) that discriminated mineral and chemical composition against fresh rock (average porosity 0.4%). The lost area of major petroglyphs in the past up images carved to the present was calculated about 23.8%. And occurrence area of exfoliation indicated 1.2% of the whole petroglyphs. As a result of the chromaticity analysis, color of the major petroglyphs was changed brighter and yellower than fresh rock by chemical and biological weathering factors. Average ultrasonic velocity of petroglyphs was measured 2,865m/s. This result indicated that ultrasonic velocity decreased especially bottom of petroglyphs than measured result in 2003 year. The results of the evaluation for slope stability, it identified the possibility of toppling, planar and wedge failure in host rock. The 3D image analysis and modeling data of the cavern obtained for structural reinforcement.