• Journal of the Korean Society of Costume
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• v.64 no.2
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• pp.126-134
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• 2014

This study studied female Hanbok that appeared in Korean movies in different periods, and investigated the changes and flow of the Hanbok in the movies based on the design and the form. Research scope is limited to Hanbok in Korean movies released between 1950' and 1980', and in order to study Hanbok in movies, snapshots of Korean movies for each period are used. Pictures are sourced from the Korean movie database, and forms and colors of Hanbok in the pictures are classified into 7 categories. Based on this, characteristics, changes and flow of Hanbok for each period are studied. Based on this, by investigating the Hanbok in Korean movies from silhouette and design perspectives and comparing each period, it is found that the following changes have been made: From 1950' to 1980', generally Min Jeogori (Normal Korean traditional jacket) had a higher rate. Up to early 1960', wide collar and collar strip were trends, but from 70' to 80', they have been remarkably narrowed. After liberation, ease and functional elements of western clothing were accepted. From 1950' to 80', generally wide and round shape sleeve were used. Also, from 50' to 80', normally skirt and Jeogori had the same color and fabric. Lastly. as Hanbok with western style fabric, rather than traditional Hanbok fabric was increasing, Hanbok with variously patterned fabric was shown. The lack of colored pictures led of limited research materials, and so a more accurate and sophisticated research on material and design was not possible, However, it is meaningful that this study has investigated changes and flow of Hanbok in modern Korean movies.

• Clean Technology
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• v.10 no.1
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• pp.19-25
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• 2004

The leather was fixed with various colors through the dyeing process in leather manufacturing. During the dyeing process, the amount of 30~50% dyestuff which were not bonded with leather drained with waste water. These dyestuff raise lots of environmental problems, so technology for improving the fixing effect, levelling effect and penentration effect with the use of small amount of dyestuff has been required. Also, insufficient color fastness level 2~3 grade for common natural leather needs to be improved at the same time. Accordingly, the use of ultrasound(us) in dyeing process has decreased the amount of dyestuff and obtained the smooth permeability effect. So, we could find that the reduction of amount of dyestuff in wastewater led to decrease in environmental trouble caused by leather waste water with severe contamination degree and improved fastness up to 0.5 grades.

• 한국균학회소식:학술대회논문집
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• 2014.05a
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• pp.21-21
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• 2014

A edible mushroom, Hypsizygus marmoreus is commercially cultivated in Northeast Asia. Japan's annual production is 110,000ton or more. Since 2002, cultivation is expanded in Korea. To investigate the morphological, cultural and microscopic characteristics of Hypsizygus marmoreus, 109 isolates were collected from Korea and other countries. Clamp connection, chlamydospore and arthrospore were present in all tested isolates of H. marmoreus except HYM-002 and HYM-004. Also pilealtrama, gilltrama, basidia, basidiospore and cystidia of fruiting body were no difference among the isolates in the present investigation. Morphological characteristics of fruiting body was that color of pileus was brown and white, irregular as marble, the average size 12~22mm and stipes was $46{\sim}91{\times}6{\sim}10mm$. Isolates HYM-031, HYM-047 and HYM-109 formed grayish-brown pileus with a faint pattern. Molecular analysis with RAPD and ITS rDNA sequence analysis were also performed to check the genetic relationships among H. marmoreus isolates. Based on the RAPD analysis using the URP-PCR, all isolates of H. marmoreus were clustered into large 3 groups but more than 90% showed high similarity. In addition, morphological and geographical differences have been classified as an independent cluster. The brown and white strains enclosed in same cluster. So genetically no significance difference was observed between these two strains. ITS gene sequences of 16 selected isolates which were 640 bp long, were aligned and compared. The similarity in ITS sequence was 94.8 to 99.1% among tested isolates and the H. marmoreus isolates in GeneBank. In conclusion the tested isolates were H. marmoreus. Morphological and molecular observations proved that all tested isolates were belonging to H. marmoreus. For the stable artificial cultivation, composition of optimum media, mature period and light condition were established. Optimal formula of artificial cultivation medium was Douglas sawdust: corn cob: soybean meal: wheat bran = 40:30:15:15. In addition, 7% rice bran and 3% yellow sucrose was the most effective composition for spawn's liquid medium. For the maturation of the isolates was favorable for growing for 20 to 30 days at $25^{\circ}C$ and the LED lights in mixture of white and blue was good for growth period. For effective growth, the temperature, humidity and aeration control in every step was important.

• Parasites, Hosts and Diseases
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• v.55 no.4
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• pp.409-416
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• 2017

The high prevalence of pediculosis capitis, commonly known as head lice (Pediculus humanus capitis) infestation, has led to the preparation of a community-based pediculicidal ointment, which is made of common household items and the extract of Tinospora crispa stem. The present study aimed to evaluate the safety, efficacy, and physicochemical characteristics of the T. crispa pediculicidal ointment. The physicochemical properties of the ointment were characterized, and safety was determined using acute dermal irritation test (OECD 404), while the efficacy was assessed using an in vitro pediculicidal assay. Furthermore, the chemical compounds present in T. crispa were identified using liquid-liquid extraction followed by ultra-performance liquid chromatography quadruple time-of-flight mass spectrometric (UPLC-qTOF/MS) analysis. The community-based ointment formulation was light yellow in color, homogeneous, smooth, with distinct aromatic odor and pH of $6.92{\pm}0.09$. It has spreadability value of $15.04{\pm}0.98g{\cdot}cm/sec$ and has thixotropic behavior. It was also found to be non-irritant, with a primary irritation index value of 0.15. Moreover, it was comparable to the pediculicidal activity of the positive control $Kwell^{(R)}$, a commercially available 1% permethrin shampoo (P>0.05), and was significantly different to the activity of the negative control ointment, a mixture of palm oil and candle wax (P<0.05). These findings suggested that the community-based T. crispa pediculicidal ointment is safe and effective, having acceptable physicochemical characteristics. Its activity can be attributed to the presence of compounds moupinamide and physalin I.

• Food Science of Animal Resources
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• v.38 no.4
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• pp.679-692
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• 2018

The effects of high-pressure processing (HPP) treatment on the quality characteristics of low graded Hanwoo beef marinated with five different sauces (soy, fish, fish-soy, soy-fish and fish-soy-meat sauces) obtained from Asian countries were studied. The Hanwoo beef striploins were marinated with the aforementioned sauces (at ratio: 3:1 w/w) for 3 days at $4^{\circ}C$ before they were treated with HPP at 550 MPa for 5 min at $10^{\circ}C$. All the sauces used were equalized to a same salt level of 12.5%, and the samples marinated with a 12.5% brine solution were served as a control. After treating with the HPP, all the samples were stored for further 7 days at $4^{\circ}C$ for analyses. Results revealed that HPP treatments showed some effects on technological quality traits (pH, cooking loss and color) but had no effect on the collagen contents of the marinated beef. Noticeably, the HPP treatment led to the increases in amounts of free amino acids associated with monosodium glutamate-like taste and sweet taste in the samples marinated with fish sauce or soy-fish sauce, fish-soy sauce and fish-soy-meat sauce whereas, it only reduced these amino acids in the samples marinated with soy sauce or control. Furthermore, the total bacteria count in all the marinated beef samples treated with HPP were significantly (p<0.05) lower than those of the non-HPP-treated samples throughout the storage periods. It is concluded that HPP could be applied for enhancing the taste-active compounds production such as free amino acids, and improving the shelflife stability of the marinated beef.

• The Journal of Advanced Prosthodontics
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• v.8 no.3
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• pp.194-200
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• 2016

PURPOSE. The prospective follow-up aimed to assess the performance of lithium disilicate crowns and clinical reasons of adverse events compromising survival and quality. MATERIALS AND METHODS. 58 patients were treated with 375 heat-pressed monolithic crowns, which were bonded with resin cement. Annual recalls up to five years included a complete dental examination as well as quality assessment using CDA-criteria. Any need for clinical intervention led to higher complication rate and any failure compromised the survival rate. Kaplan-Meier-method was applied to all crowns and a dataset containing one randomly selected crown from each patient. RESULTS. Due to drop-outs, 45 patients (31 females, 14 males) with the average age of 43 years (range = 17-73) who had 327 crowns (176 anterior, 151 posterior; 203 upper jaw, 124 lower jaw) were observed and evaluated for between 4 and 51 months (median = 28). Observation revealed 4 chippings, 3 losses of retention, 3 fractures, 3 secondary caries, 1 endodontic problem, and 1 tooth fracture. Four crowns had to be removed. Survival and complication rate was estimated 98.2% and 5.4% at 24 months, and 96.8% and 7.1% at 48 months. The complication rate was significantly higher for root canal treated teeth (12%, P<.01) at 24 months. At the last observation, over 90% of all crowns showed excellent ratings (CDA-rating Alfa) for color, marginal fit, and caries. CONCLUSION. Heat pressed lithium disilicate crowns showed an excellent performance. Besides a careful luting, dentists should be aware of patients' biological prerequisites (grade of caries, oral hygiene) to reach full success with these crowns.

• Horticultural Science & Technology
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• v.33 no.2
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• pp.196-201
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• 2015

Lysophosphatidylethanolamine (LPE) affects the quality of flowers, fruits, and other horticultural products. Studies have provided evidence that LPE can accelerate ripening of fruits and prolong shelf-life at the same time. In this study, the influence of LPE on anthocyanin accumulation and phytochemical characteristics of sweet cherry was investigated. LPE ($10mg{\cdot}L^{-1}$) was applied to a commercial sweet cherry c.v. '0900 Ziraat' orchard two and four weeks before harvest for two treatment years (2011 and 2012). Preharvest applications of LPE resulted in significant improvement in both pomological and phytochemical attributes at harvest. LPE treatment led to a 17% increase in fruit weight and a 6% increase in soluble solid content when averaged over two experimental years. Fruit phytochemical content and antioxidant capacity were increased significantly. The average total phenolic content of LPE-treated fruits for the two years was $703{\mu}g$ gallic acid equivalent (GAE)/g fresh weight (g FW) compared to $569{\mu}g$ GAE/g FW in the untreated control. Fruits treated with LPE had a 27% and 16% more anthocyanin than the control fruits in 2011 and 2012. Antioxidant capacity of fruits, as measured by TEAC (Trolox equivalent antioxidant capacity) assay, was 12.5 and $11.4{\mu}mol$ TE/g FW in LPE-treated and untreated control fruits, respectively, when averaged over two experimental years. Our results suggest that preharvest application of LPE may have the potential to increase anthocyanin accumulation, improve fruit quality and enhance phytochemical characteristics of sweet cherries.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.02a
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• pp.312-312
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• 2013

GaN based light emitting diodes (LEDs) are important devices that are being used extensively in our daily life. For example, these devices are used in traffic light lamps, outdoor full-color displays and backlight of liquid crystal display panels. To realize high-brightness GaN based LEDs for solid-state lighting applications, the development of p-type ohmic electrodes that have low contact resistivity, high optical transmittance and high refractive index is essential. To this effect, indiumtin oxide (ITO) have been investigated for LEDs. Among the transparent electrodes for LEDs, ITO has been one of the promising electrodes on p-GaN layers owing to its excellent properties in optical, electrical conductivity, substrate adhesion, hardness, and chemical inertness. Sputtering and e-beam evaporation techniques are the most commonly used deposition methods. Commonly, ITO films on p-GaN by sputtering have better transmittance and resistivity than ITO films on p-GaN by e-bam evaporation. However, ITO films on p-GaN by sputtering have higher specific contact resistance, it has been demonstrated that this is due to possible plasma damage on the p-GaN in the sputtering process. In this paper, we have investigated the advanced sputtering using plasma damage-free p-electrode. Prepared the ITO films on the GaN based LEDs by e-beam evaporation, normal sputtering and advanced sputtering. The ITO films on GaN based LEDs by sputtering showed better transmittance and sheets resistance than ITO films on the GaN based LEDs by e-beam evaporation. Finally, fabricated of GaN based LEDs by using advanced sputtering. And compared the electrical properties (measurement by using C-TLM) and structural properties (HR-TEM and FE-SEM) of ITO films on GaN based LEDs produced by e-beam evaporation, normal sputtering and advanced sputtering. As a result, It is expected to form plasma damage free-electrode, and better light output power and break down voltage than LEDs by e-beam evaporation and normal sputter.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.644-648
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• 2017

The effect of carrot powder on Maejakgwa was investigated by examining the physical, sensory, and oxidative properties of Maejakgwa after addition of varying amounts (0, 5, 10, 15, and 20%, based on wheat flour) of heat-treated carrot powder. Increasing carrot powder content led to an increase in hardness and color properties (based on ${\Delta}E^{\ast}$ as well as $a^{\ast}$ and $b^{\ast}$ values) of Maejakgwa, with no significant difference in brittleness. Moreover, a significant decrease in the measured acid and peroxide values was observed with increasing amounts of carrot powder, thus indicating that carrot powder had an antioxidant effect. In the sensory test, the sample containing carrot powder was more preferred in taste, flavor, and crispiness, with 15% of carrot powder being the most acceptable. In summary, carrot powder displayed a positive correlation with all variables of Maejakgwa, indicating that its addition leads to a qualitative enhancement of Maejakgwa.

• Applied Biological Chemistry
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• v.29 no.4
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• pp.352-358
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• 1986

The relationship between weight reduction and rehydration of dehydrofrozen potato was determined. At initial stage of dehydration sliced potato lost moisture rapidly. After drying for 2 hours weight reduction of sliced potato was 56% for Superior var., and 55% for Irish Cobbler. The empirical drying equations were obtained as follows: ${\frac{M-M_e}{M_o-M_e}}={\exp}(-0.4487\;{\theta}^{1.2328})$ and ${\frac{M-M_e}{M_o-M_e}}={\exp}\;(-0.4951\;{\theta}^{1.1949})$ for Irish Cobbler and Superior, respectively, where $M_o$, $M_e$, and M are dry base moisture content(%) of initial, equilibrium and at time ${\theta}$ in hour, respectively. With the decrease of weight above 50%, the rehydration rate decreased sharply and the color index L value also decreased while a and b increased. Lightness of dehydrofrozen potato decreased slightly and rehydration rate remained constant during storage at $-18^{\circ}C$. The sulfite treatment led to increase of L value and decrease of a and b values.