• Journal of Conservation Science
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• v.37 no.5
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• pp.606-616
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• 2021

From the collection of the National Kimhae Museum, qualitative analyses using microscopic observation, SEM-EDS, Raman spectroscopy, FT-IR-ATR spectroscopy, and GC-MS were conducted on three burnished red potteries-Jeoksaekmaoyeonwa burnished red pottery (Neolithic age red pottery), Dandomaoyeonwan burnished red pottery(Bronze age red pottery) and Jeoksaekmaoyeongajimun burnished red pottery(Bronze age red pottery)-to investigate the components of the red pigments and the binder. After the layers of the primer were separated from the red surface, crystals of red pigment particles and minerals were found on the red surface. Through SEM-EDS, Raman estimates that the red pigment is Among soil pigments with iron oxide(Fe₂O₃) as the main color development source, Red Ocher(Fe₂O₃). A band characteristic of the Urushiol polymer was detected in the FTIR-ATRspectra(4000~600cm^-1), GC-MS analysis confirmed the presence of the benzenemethanol-2-prophenyl, 4-heptylphenol, 1-tetracecanol, heptafluorobutyric texidecane, all of which are the ingredients of the directional structure of the lacquer present in the red layer. Therefore, it seemed that the three burnished red pottery: Jeoksaekmaoyeonwan pottery(Neolithic age burnished red pottery), Dandomaoyeonwan pottery(bronze age burnished red pottery) and the Jeoksaekmaoyeongajimun pottery(bronze age burnished red pottery) made by mixing minerals and Red Ocher(Fe₂O₃), with lacquer.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.12
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• pp.186-196
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• 2018

Sports has become one way to improve our own health and to enjoy life by changing the lifestyle of modern-day people. Sports athletes not only give pleasure to the public, but also play a role in elevating a nation's reputation through sports. Tennis is popular with the public, and women players receive tennis wear from various sports companies to promote the designs to the public. This study considers the design-related characteristics of women's tennis wear through content analysis of design elements from the tennis wear in four major tournaments over the most recent five years. This is important in order to provide basic data on design directions for tennis wear in the future. The results of this study are as follows. First, the silhouette plays a role in enhancing activity by considering the physical movement of tennis players who are very active. Second, color emphasizes the rules and clarity of traditional tennis tournaments, and reflects a diversified trend in tennis wear by considering smooth game play by players and combining popular colors in the year. Third, patterns and decorations on material are used as a means to emphasize the esthetics of tennis wear, and tape plays an auxiliary role in emphasizing the physical beauty of women or preventing physical movement causing injury. In addition, sponsor logos are generally located at the center of the chest of tennis wear tops by mixing letters and images. This can be interpreted as a part of the marketing strategy to enhance clarity of the sponsor's brand.

• Journal of the Korea Convergence Society
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• v.12 no.11
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• pp.193-206
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• 2021

Artificial Intelligence (AI) has been inserted into people's lives through Intelligent Virtual Assistants (IVA), like Alexa. Moreover, intelligent systems have expanded to design studios. This research delves into designers' perspectives on developing AI-based practices and examines the challenges of adopting future intelligent design assistants. We surveyed UX/UI professionals in Brazil to understand how they use IVAs and AI design tools. We also explored a scenario featuring the use of Alexa Sensei, a hypothetical voice-controlled AI-based design assistant mixing Alexa and Adobe Sensei characteristics. The findings indicate respondents have had limited opportunities to work with AI, but they expect intelligent systems to improve the efficiency of the design process. Further, majority of the respondents predicted that they would be able to collaborate creatively with AI design systems. Although designers anticipated challenges in natural language interaction, those who already adopted IVAs were less resistant to the idea of working with Alexa Sensei as an AI design assistant.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.569-576
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• 2016

This study researched the effects of cooking methods on phytochemical-enriched thin rice porridge (RP) of three colors (red, yellow, and green). Each of the RPs was prepared by three cooking methods and retorted through two-steps (step 1, at $80^{\circ}C$ for 15 min; step 2, at $82^{\circ}C$ for 25 min) for pasteurization. Cooking method (CM) 1 involved heating a mixture of all ingredients while CM 2 involved addition of apple/beet (AB, red), sweet-pumpkin/cabbage (PC, yellow) or vitamin/pear (green) while heating rice flour and glutinous rice flour. CM 3 involved mixing pre-cooked fruits and vegetables with cooked thin RP. The viscosity of RP prepared by CM 1 was lower than those of other RPs (P<0.05). The result of colorimetric a value show that red and green color of AB and VP prepared by CM 2 and CM 3 were most vivid. Contents of phytochemicals and antioxidants were higher when RP was prepared by CM 2 and CM 3 compared to CM 1. ${\Delta}E$ values of PC showed no significant difference before and after pasteurization, whereas AB and VP were significantly different (P<0.05). Antioxidant activity after retorting was not significantly different from those of un-retorted RPs. The results of color, phytochemical content, and antioxidant activity show that CM 2 or CM 3 were considerably better than CM 1, whereas cooking method had no effect after two-step retorting. Therefore, uncomplicated cooking method such as CM 1 or CM 2 are suited for commercial production of RPs.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.481-489
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• 2010

This study was conducted to identify the optimal mixing ratios of turmeric powder or beet powder for the production of jelly. To establish the amount of turmeric powder or beet powder that could be added to jelly, physicochemical sensory characteristics and textural properties were measured. Specifically, jellies were prepared using gelatin containing turmeric powder or beet powder at ratios of 0.5, 1, 1.5 and 2%(w/w). Sensory evaluation of color, appearance, sweetness, chewiness, springiness, hardness, transparency and overall acceptability of jelly prepared using 0.5% turmeric powder resulted in a high score. Similarly, the color, appearance, sweetness, chewiness, springiness, transparency and overall acceptability of jelly prepared using 1% beet powder received a high score. Taken together, the results of this study suggest that turmeric and beet can be useful in the production of high quality jelly.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1274-1283
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• 2005

The sensory acceptability, texture profile analysis and nutritional evaluation were peformed in Korean traditional mungbean pancake (MPC) and modified MPC containing squid meat and soybean to standardize the recipes for healthy fast food market potentiality. Optimal ingredient formulations were revealed as mung-bean 55$\%$, pork 13$\%$ and vegetables 32$ \%$ for traditional MPC, and pork 3$\%$, squid 42$\%$ and soybean 55$\%$ for modified MPC using response surface methodology. Flavor and hardness correlated highly with overall accept-ability rather than appearance and color of traditional MPC. Higher squid levels raised adhesiveness, springi-ness and resiliences of modified MPC, but soybean decreased these textural attributes. Protein, lipid and total calorie of modified MPC were lower than those of traditional MPC. Computed protein efficiency ratio (C-PER) and degree of gelatinization of modified MPC were superior than traditional MPC.

• Journal of Applied Biological Chemistry
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• v.57 no.2
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• pp.145-152
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• 2014

To evaluate the improving effects of antioxidant activity, we observed antioxidant capacities such as electron donating ability (EDA), Ferric reducing antioxidant power (FRAP), inhibitory activity of xanthine oxidase (XO) and aldehyde oxidase (AO), and sensory characteristics on mixture of Smilax china L. root water extract added with water extract of fermented S. china L. leaf by Aspergillus oryzae (FSCL). Those contents of mixture with higher ratio of FSCL were proportionally high. And OD475 of mixture with higher ratio of FSCL was almost proportionally high ($R^2=0.9850$). Antioxidant capacities of EDA and FRAP of the mixture was higher than that of non-mixture. In addition, XO inhibitory activity ($IC_{50}$) of A (1.19) was 59.80% higher than that of F (2.96), and the activity of mixture by the higher ratio of FSCL was proportionally low ($R^2=0.9490$). Taste acceptability of A was slightly higher than that of F, whereas that of C was highest. And color acceptability of 40-80% mixture was higher than those of A, F, and B. Overall acceptability of C and D was highest than those of others. Moreover, hot water extract of S. china L. leaf fermented with A. oryzae was maroon color, which looks like Puerh tea style, and mixture of S. china L. root extract added with hot water extract of S. china L. leaf was high acceptability of beverage. These results suggest that mixture of extract of S. china L. root and hot water extract of S. china L. leaf fermented with A. oryzae could improve antioxidant activities.

• Korean Journal of Remote Sensing
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• v.14 no.4
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• pp.353-365
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• 1998

Light absorption coefficient per unit mass of particles, i.e., specific absorption coefficient, is important as one of the main parameters in developing algorithms for ocean color remote sensing. Specific absorption coefficient of chlorophyll ($a^*_{ph}$) and suspended sediment ($a^*_{ss}$) were analyzed with a spectrophotometer using the "wet filter technique" and "Kishino method" for the seawater collected in the Yellow and Mediterranean Sea. An improved data-recovery method for the filter technique was also developed using spectrum slopes. This method recovered the baselines of spectrum that were often altered in the original methods. High $a^*_{ph}({lambda})$ values in the oligotrophic Mediterranean Sea and low values in the Yellow Sea were observed, ranging 0.01 to 0.12 $m^2$/mg at the chlorophyll maximum absorption wavelength of 440 nm. The empirical relationship between $a^*_{ph}$(440nm) and chlorophyll concentrations () was found to fit a power function ($a^*_{ph}$=0.039 $^{-0.369}$), which was similar to Bricaud et al. (1995). Absorption specific coefficients for suspended sediment ($a^*_{ss}$) did not show any relationship with concentrations of suspended sediment. However, an average value of $a^*_{ss}$ ranging 0.005 - 0.08 $m^2$/g at 440nm, was comparable to the specific absorption coefficient of soil (loess) measured by Ahn (1990). The morepronounced variability of $a^*_{ss}$ than $a^*_{ph}$ was determined from the variable mixing ratio values between particulate organic matter and mineral. It can also be explained by a wide size-distribution range for SS which were determined by their specific gravity, bottom state, depth and agitation of water mass by wind in the sea surface.

• Food Science and Preservation
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• v.24 no.3
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• pp.472-482
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• 2017

To improve functionality and palatability of Korean Campbell Early wine. Campbell Early and aronia were fermented by either individually or at 5:5 (v/v) mixed culture of Saccharomyces cerevisiae Fermivin and Pichia anomala JK04. Blending was carried out using those two wines with different mixing ratio. Antioxidant activity analysis and sensory evaluation of blending wines were conducted. The Campbell Early wine and aronia wine blended with 9:1 (v/v) ratio showed excellent antioxidant activity and sensory scores. Total anthocyanin compound, DPPH radical scavenging activity and total phenolic compound of blending wines were higher than those of Campbell Early wine (control). Hue and intensity values increased in the order of A, B, C and D, E, F depending on P. anomala JK04 use. Anonia wine contributed the increase in a and b values of blending wine. Although blending wines fermented by P. anomala JK04 increased small amounts of aldehyde and acid compound, ester compound, the most important factor for wine aroma was also increased sharply. Adding aronia wine fermented by single culture of P. anomala JK04 (A, D) got higher color, taste, sourness and overall preference scores than other wines in the sensory evaluation. All of blending wines showed higher flavor scores than control did. This research shows a possibility of blending and utilizing non-Saccharomyces yeast for Korean wine industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.902-908
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• 2009

In this study, we investigated the quality of glasswort (Salicornia herbacea L.) fermented by Bacillus subtilis at $37^{\circ}C$ for 48 hours. We determined the changes in temperature, the contents of moisture, crude protein, crude fat, crude ash, carbohydrate, solid content, pH, Brix, salinity, free amino acid, Hunter's color value, electron donating ability (EDA) activities and angiotensin converting enzyme (ACE) inhibition. The contents of crude protein, crude fat, crude ash and carbohydrate after fermentation to mixing ratio of glasswort were $10.45{\sim}30.18%$, $11.69{\sim}19.26%$, $17.65{\sim}25.56%$ and $21.01{\sim}59.10%$ (dry basis), respectively. The solid content, pH, sugar and salinity of fermented glasswort were $39.56{\sim}52.25%$, $6.01{\sim}6.71$, $1.2{\sim}1.7$ Brix and $0.3{\sim}0.6%$, respectively. Total amino acid level of the fermented glasswort was $447.57{\sim}668.89\;mg$/100 g, and was the highest in glasswort mixed with rice bran at a ratio of 1 (w) : 1 (w). Moreover, aspartic acid, asparagine, glutamic acid, alanine, valine, $\beta$-aminoisobutyric acid, lysine and arginine were the main free amino acids. EDA activities and ACE inhibition after fermentation were $46.66{\pm}1.21{\sim}50.87{\pm}1.84%$ and $96.77{\pm}1.23{\sim}97.56{\pm}1.23%$, respectively.