• Korean Journal of Food Science and Technology
• /
• v.52 no.6
• /
• pp.632-640
• /
• 2020

In this study, we produced macarons by adding white bean powder at various proportions (0, 25, 50, 75, and 100%). The macarons in the 100% additive group had the highest moisture content, smallest volume, highest weight, and highest sugar and reducing sugar content. The macarons in the 50% additive group had the highest spread factor.Furthermore, their pH and acidity demonstrated the greatest air bubble stability. In the Hunter color system, by adding white bean powder, the L value gradually decreased, whereas the a and b values gradually increased. The hardness, gumminess, and chewiness decreased with the addition of white beans. Flavonoids and total phenolic compounds, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and superoxide dismutase (SOD)-like activity were the highest at 100%. Additionally, their overall acceptability was the highest at 50%. These results suggested that the use of white bean powder to produce macarons have numerous advantages.

• Clean Technology
• /
• v.27 no.1
• /
• pp.17-23
• /
• 2021

Black polymer spacers are currently used for physically separating aligned camera lenses in camera modules of mobile phones. However, the mechanical properties of polymer spacers have their limits, especially in the current trend of using more lenses in thinner camera modules. Thus, copper (Cu) becomes a good candidate for those polymer spacers because of its superior mechanical properties and its inherent blackness due to its black surfaced oxides, such as copper (II) oxide (cupric oxide, CuO). The latter property is critical in quality control because the closer the color of a spacer is to black, the less light interference and flaring phenomena can occur. A standard Cu blackening process and its operational conditions were proposed in this study through a comprehensive analysis of previous research and patents. The Cu blackening process is composed of cleaning, deoxidizing, activating, blackening and sealing. The effects of operational parameters, such as the temperature of each unit process and the activator concentration, were then investigated by measuring the blackness of the Cu strips with a colorimeter. The proposed operational conditions were determined by whether the blackness of Cu strips was within the on-spec. value used in the field.

• Food Science of Animal Resources
• /
• v.41 no.5
• /
• pp.802-815
• /
• 2021

To investigate the effect of postmortem phases on lamb meat quality, the physicochemical quality, microstructure and water mobility of oyster cut, short loin, knuckle and silverside muscles from Small-Tail Han sheep were evaluated in the pre-rigor, rigor mortis and post-rigor phases. Pre-rigor lamb meat had higher pH and water holding capacity (WHC), whereas lower CIE L^*, b^*, hue angle values than rigor mortis and post-rigor meat (p<0.05). The Warner-Bratzler shear force (WBSF) values were higher in rigor mortis short loin and silverside than their pre-rigor and post-rigor counterparts, pre-rigor short loin had lower WBSF value than its post-rigor counterpart (p<0.05). Muscle fibers shrank laterally and longitudinally during the onset of rigor mortis. Rigor mortis and postrigor lamb meat exhibited wide I-bands, dark A-bands, short sarcomeres and large inter-myofibrillar spaces. The shift of immobilized water to free water and repulsion from the intra-myofibrillar space to the extracellular space result in the increase of water loss in rigor mortis and post-rigor lamb meat. The results of the principal component analysis (PCA) indicated that rigor mortis and post-rigor lamb meat had similar quality properties but different from pre-rigor lamb meat. In conclusion, the lamb meat in the pre-rigor phase had good tenderness, color and WHC. The results of this research could provide some theoretical references for lamb meat production and processing.

• Tribology and Lubricants
• /
• v.37 no.6
• /
• pp.232-239
• /
• 2021

Petroleum is the most consumed energy source in Korea with a usage rate of 38.7% among the available primary energy sources. The price of liquid petroleum products in Korea includes taxes such as transportation·environment·energy tax. Thus, illegal production and distribution of liquid petroleum is widespread because of its huge price difference from that of the normal product and its tax-free nature. Generally, the illegal petroleum product is produced by mixing liquid petroleum with other similar petroleum alternatives. The two kinds of gasoline, common gasoline and premium gasoline, are being distributed in Korea. The premium gasoline is often adulterated with cheaper common gasoline that lowers the octane number of gasoline. It is possible to distinguish them with their color difference, green and yellow for different grade gasoline. However, when small volume of common gasoline is added to premium gasoline, it is difficult to determine whether premium gasoline contained common grade or not. In this study, we inspect gasoline, which is illegally produced by mixing common gasoline to premium gasoline. When the ratio of mixing common gasoline is increased, premium gasoline shows decreasing absorbance at 600 nm and 650 nm under UV-Vis spectrometer. Moreover, the detected intensity (mV·s) of green dye in high performance liquid chromatography (HPLC) was decreased by common gasoline under 0.99 correlation value. The more the common gasoline is mixed, the more olefin and naphthene are detected by gas chromatography. In addition, trimethyl pentane as octane improver, paraffin and toluene are decreased by common gasoline mixing. The findings of this study suggests that illegal petroleum can be identified by analysis of components and simulated samples.

• The Korean Journal of Food And Nutrition
• /
• v.34 no.6
• /
• pp.612-620
• /
• 2021

To increase the utilization of Centella asiatica (CA), enzymes such as cellulase and pectinase were added and the physicochemical properties of the treated CA were analyzed. In addition, apple-CA jam was prepared using the enzyme-treated CA, which had the best antioxidant properties, and the physicochemical and sensory qualities of the jam were measured. There was a high content of ascorbic acid, polyphenols, flavonoids, reducing sugar, amino acid, minerals and DPPH radical scavenging activity in the enzyme-treated group. The antioxidant component and activity in the jam prepared by adding enzyme-treated CA increased with an increase in the amount of enzyme-treated CA. In the soluble solids, the higher the amount of enzyme-treated CA, the higher the value, but there was no significant difference in pH. The sensory evaluation of the jam, in particular the taste, showed that the highest preference was observed when the enzyme-treated CA was added in the range of 5.0~6.7%, and the control group showed the lowest preference. There was no significant difference in flavor and spreadability among the treatment groups, however, the control group showed the highest color preference. In the overall acceptability, when 5.0% of enzyme-treated CA was added, the highest acceptability was shown.

• Journal of Conservation Science
• /
• v.37 no.3
• /
• pp.270-281
• /
• 2021

The Yongjam of Oejae, Yi Dan-ha's wife, is an ornamental hairpin with a dragon-shaped engraving; designated as National Folklore Cultural Heritage No. 4. It is also a component of the ceremonial costume, and an artifact of great value as it clearly identifies the position of the wearer and the period of this artifact. The Yongjam has been well preserved in general; however, various pollutants and corrosive products have affected the engraved patterns, requiring conservation treatment. Furthermore, a non-destructive analysis was conducted to identify the components of the materials and the manufacturing techniques used in the ornament. The Yongjam is hollow inside to reduce its weight when placed in the hair and has a color contrast of gold, red, and black. The decorative part and the body were made separately. That is, the body was made from an alloy of copper, silver, and zinc, and its joint was elaborately connected without any overlaps. In the decorative part, different alloy ratios were identified in the dragon's face, beard, horn, body, and fin. Further, for the dragon's face with its delicate patterns, an alloy of silver and copper was used, likely to make the face appear as realistic as possible.

• Korean Journal of Agricultural Science
• /
• v.49 no.3
• /
• pp.421-430
• /
• 2022

Crop load management in apple trees is important for achieving optimum productivity and crop value. Hence, we investigated the influence of different crop loads on the fruit quality, mineral content, and yield of the 'RubyS' apple variety. After 4 weeks of full bloom, the crop load was adjusted by hand thinning to different (5, 10, and 15 fruits·cm^-2) trunk cross-sectional areas (TCSA), representing low, medium, and high crop loads. The low crop load increased the fruit size and weight, the development of the red-blushed area, and the peel color a^* at harvest; however, it reduced the total number of fruits·tree^-1 and yield compared with that of the other crop loads. The medium crop load improved the fruit weight, flesh firmness, and soluble solids content and reduced the fruits·tree^-1 but did not affect the fruit size and yield. However, there were no significant differences in the titratable acidity and starch index among the crop loads. The fruit mineral content (phosphorus and potassium) was higher in the low and medium crop loads compared to the high crop load. However, the nitrogen, calcium, and magnesium contents in the fruits were not affected by the crop loads. Overall, this study suggests that a low crop load improves the fruit size and weight, but its effect on the quality and fruit mineral content is similar to that of a medium crop load. Therefore, the optimum crop load level for the 'RubyS' apple trees was approximately 10 fruits·cm^-2 TCSA.

• Journal of the Korean Wood Science and Technology
• /
• v.32 no.5
• /
• pp.39-44
• /
• 2004

This study was carried out to investigate the tenderizing effect of Neungi mushroom (Sarcodon aspratus) powder and its protease. The addition of Neungi mushroom powder and its protease enhanced water retention values (WRY) of meat. The WRY of meat was increased 26.8% by protease addition, compared to 13.8% WRV by sugar addition. This increase in WRY derived to the increase of water soluble fraction in the meat texture by hydrolysis of meat protein, and had the meat tenderized. Concerned to the meat tenderizing effect, the addition of Neungi mushroom powder and its protease have decreased of meat hardness and gave similar tenderizing effect, as compared to commercial tenderizer, papain. The decreasing rates of meat hardness were 51.6% of Neungi mushroom powder, 58.5% of its protease, and 563% of commercial tenderizer, papain. This tenderizing effect of protease attributed to the degradation of muscle fiber protein in meat, such as actin, myosin and connectin etc. The addition of Neungi mushroom to foods gives significant changes in food color, mainly decreasing lightness.

• Progress in Medical Physics
• /
• v.32 no.4
• /
• pp.99-106
• /
• 2021

Purpose: In this study, we aimed to manufacture a patient-specific gel phantom combining three-dimensional (3D) printing and polymer gel and evaluate the radiation dose and dose profile using gel dosimetry. Methods: The patient-specific head phantom was manufactured based on the patient's computed tomography (CT) scan data to create an anatomically replicated phantom; this was then produced using a ColorJet 3D printer. A 3D polymer gel dosimeter called RTgel-100 is contained inside the 3D printing head phantom, and irradiation was performed using a 6 MV LINAC (Varian Clinac) X-ray beam, a linear accelerator for treatment. The irradiated phantom was scanned using magnetic resonance imaging (Siemens) with a magnetic field of 3 Tesla (3T) of the Korea Institute of Nuclear Medicine, and then compared the irradiated head phantom with the dose calculated by the patient's treatment planning system (TPS). Results: The comparison between the Hounsfield unit (HU) values of the CT image of the patient and those of the phantom revealed that they were almost similar. The electron density value of the patient's bone and brain was 996±167 HU and 58±15 HU, respectively, and that of the head phantom bone and brain material was 986±25 HU and 45±17 HU, respectively. The comparison of the data of TPS and 3D gel revealed that the difference in gamma index was 2%/2 mm and the passing rate was within 95%. Conclusions: 3D printing allows us to manufacture variable density phantoms for patient-specific dosimetric quality assurance (DQA), develop a customized body phantom of the patient in the future, and perform a patient-specific dosimetry with film, ion chamber, gel, and so on.

• (The) Research of the performance art and culture
• /
• no.40
• /
• pp.5-35
• /
• 2020

Affect is intensity and quality that are generated as the physical body senses the outside world. Of experienced affect, notions that are granted meaning and interpretation are emotions. Affect theory distinguishes emotion and affect and by focusing on affect, it provides methods with which to analyze physical body responses and changes and it presents new possibilities to performing arts research that uses the physical body as a medium. Nong-ak is art that concentrates mainly on the occurrence of affect rather than 'representation'. Nong-ak is a performance type in which sound, color, texture, and physical movement overlap and exist in a synesthetic way. Here, physical things such as instruments, props, costumes, and stage devices are gathered together with non-physical things such as rhythm, mood, and atmosphere around human bodies. The physical body is stimulated by these things, displays tendencies that suit performances, and becomes 'the body without an image' as it immerses itself into the performance, acting while displaying 'quasi-corporeality'. The body, which moves automatically as if without consciousness, appears more easily within groups. To transition individuals of everyday life to 'the body without an image', Nong-ak executes the group physical exercise of 'Jinpuri'. Such physical exercise builds up affect by increasing nonverbal communion and communication and brings out the creativity of individuals within mutual trust and a sense of belonging. Affect and emotion stirred up by Nong-ak act as confirmation and affirmation of the existence, vitality, and ability of one's self and groups. Such affirmation recalls Nong-ak as a meaningful and important value from group dimensions and perceives it as a performance form that should be preserved and passed on.