• 한국조리학회지
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• 제4권
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• pp.249-269
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• 1998

What satisfies the desire of human beings about taste most easily is sweet taste, and it has seemed that the pronoun of sweet taste is sugar. Sugar is used in confectionery and bread-making essentially, and it has influence on the structure and touch of baked confectionery. In addition, if we soften the and apply heat, coloring is made. Thus, it colors good. It doesn't have a sweet taste, but it has the effect to emit fragrance variously, balance and soften the product. The kinds of sugar are very diverse, and it is sugar to be referred to as white sugar is used most frequently. In this study, this researcher examined the classification of physicochemical property and melting point etc. of sugar in confectionery and bread-making through theoretical study, about the simple classification of sugar. In addition, this researcher approached about the role of sugar in confectionery and bread-making and about the influence to have when it is more or less than proper quantity, centering around function. As the result, this researcher extracted the importance of sugar in confectionery and bread-making. It means that the increase of 5% of sugar quantity decreases the absorption quantity of moisture by 1% in bread-making and that the excess of 8% of sugar slow the action of yeast in straight method. Besides, there are the properties such as absorptive property, permeability, storage nature, aging prevention of starch, oxidation restraint of oils and fats, the gelation action of pectin, the fermentation acceleration of yeast, and the emulsification-maintaining-nautre and antiseptics effect of fat-soluble material. And in confectionery, sugar makes fragrance and peel color, increases the storage nature with moisture maintenance and has the softening effect. So, it is considered that the attitude to study and make efforts continuously on the basis of the role of sugar will have to be unfolded in confectionery and bread-making.

• 대한화학회지
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• 제40권11호
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• pp.686-691
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• 1996

Viologen 유도체를 합성하여 이들의 electrochromic(전기변색) 특성을 조사했다. 1, 1'-diethyl-4, 4'-bipiridinium dibromide(EV), 1, 1'-dipropyl-4, 4'-bipyridinium dibromide(PV), 1, 1'-dibuthyl-4, 4'-pyridinium dibromide(BV), 1-ethyl-1'-butyl-4, 4'-bipyridinium dibromide(EBV)를 대상으로 하여 propylene carbonate/methanol 용액내에서 전기변색성을 검토하였다. 또한 전장하에서 EV와 EBV의 cation radical은 dimer를 형성하는 것을 알 수 있었다.

• 패션비즈니스
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• 제21권1호
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• pp.166-176
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• 2017

This study is fundamental research on how to be able to scientifically quantify and reproduce a natural dyeing procedure. By dyeing silk fabrics, the establishment of a reproducible dyeing method was sought. Juglans mandshurica has been known as one of the most widely used black vegetable dyes. Repetition conditions and combination dyeing were performed with Juglans mandshurica cortex, gallnut, clove, and Eclipta prostrata L. extracts to express a deep black color. Juglans mandshurica cortex, gallnut, clove, and Eclipta prostrata L. extracts were suitable for black coloration and showed a darker black color when combined with iron mordant. Specifically, Juglans mandshurica cortex and clove can be used for deep black coloring. Color fastness when washed or dry cleaned was found to be strong with a grade of 4-5 and fastness to light was rated at a 3-4. The grade of color change when exposed to rubbing and perspiration was good at a 4-5. In regards to functional property aspects, it showed excellent results with a 99% deodorization rate at 120 minutes of dyeing time, 97.1% UV protection rate, and 85.9% and 62.3% bacterial reduction against Staphylococcus aureus and Streptococcus pneumoniae, respectively. Therefore, it is considered that the extract from the Juglans mandshurica cortex is of great value as an eco-friendly, natural dyestuff.

• 한국방송∙미디어공학회:학술대회논문집
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• 한국방송공학회 2009년도 IWAIT
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• pp.124-127
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• 2009

In this paper, we proposed automatically video colorization method with partial color sources in first frame. The input color sources are propagated to other gray pixels with the high correlation between two pixels. To robust again the errors in portion of the weak boundary, we calculate correlation between two pixels using dual-path comparison. Video colorization method should maintain the color connectivity between frames. Accordingly, we define reliability of primarily color by compare the color of neighborhood frames. We perform the color correction by blending neighboring color when the reliability of primarily color is low. We formalize this premise with energy function, and find the color to minimize the energy function. In this way, using property of video, we reduce the error caused by propagation and get result of natural changes between frames. Through simulation results, we show the proposed method derive a natural result more than previous method.

• 한국의상디자인학회지
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• 제9권2호
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• pp.85-92
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• 2007

This study focused on bean-juice treatment method which have dyeing property to indigo, yellow soil, sappan wood, cochineal and also on the possibility of applying to mordanting. This is different from the active mordanting using chemicals. Natural mordants with development of dyeing are not harmful, also are the medicines for disease. Limestone and ash neutralize the acidic soil. bean-juice protein adhere to cellulose surface and change the physical properties of protein so that coloring of dye is better than before and film non-soluble in water is made. Therefore the color made from bean-juice process lasts after washing. This study try to show one of the ways to improve the current method using the heavy metal which can have bad effects for environment and human being. Bean-juice(raw bean, heated bean) treatment method can be the way to fix the natural dyeing problem of bad dyeing. Bean-juice had been treated under various condition with pre-treatment, post-treatment and raw bean, heated bean. Following results are obtained in this study. In the case of Indigo dyeing, pre-treatment of heated bean shows the biggest difference of color. In the case of yellow soil dyeing, pre-treatment of raw bean-juice shows the biggest gap of color. Pre-treatment of heated bean in sappan wood dyeing case and post-treatment of raw bean show bigger color difference than pre-treatment of raw bean. In cochineal dyeing, raw bean pre-treatment shows the biggest color difference.

• 한국조리학회지
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• 제10권3호
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• pp.51-64
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• 2004

This study was designed to examine the educational conditions of a foodstylist and student satisfaction with the training. It looked at the educational conditions of the food-stylist department, one of relatively newly-emerging departments, and examined student satisfaction by each factor in order to have specific problem in the educational conditions. The purpose of this study was to maintain higher student satisfaction and to have competitive advantage over the other related departments. For the general information of respondents, most respondents said the monthly average income to be approximately 1.5 times higher than that of common workers in the country, showing that the food-stylist department is preferred by the class with economic ability. For admission motives, respondents used the information via mass communication when they choose it For general educational conditions, students have most satisfaction with the originality of department, at the score of 3.79, following by laboratory and vision in the order. The least satisfaction was in career guidance, reflecting that they have vague ideas where to work. For the theoretical course of study, it was found that ‘Introduction to Table Coordination’ had the highest satisfaction, 3.82, following by ‘Coloring’ and ‘Understanding on Oriental and Occidental Tablewares’ in the order. ‘Food and Beverage Service’ and ‘Public Health’ were found to have the least satisfaction, showing that those subjects do not cause any interest in terms of their property. For the satisfaction of practical training course, it was found ‘Cocktail Practices’, ‘Bakery and Confectionary Practices’, and ‘Understanding of Wines’ in the order, showing that practical subjects with high visuality have higher satisfaction. Further studies are necessary to examine the satisfaction with subjects from various classes, together with many course of study, and to develop statistical data that help us understand the needs of students more correctly for application.

• 자원환경지질
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• 제50권6호
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• pp.497-508
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• 2017

이 연구는 장기간 백색 피복물질로 덮여 있던 승가사 석조승가대사좌상의 보존처리 직후 상태를 기록하기 위해 수행하였다. 좌상과 더불어 석조 광배도 함께 검토되었으며, 정밀조사와 비파괴 진단을 통해 자료를 확보하였다. 표면 손상도 평가 결과, 좌상과 광배 모두 물리적 손상은 크지 않은 것으로 나타났으나 변색으로 인한 화학적 손상률은 비교적 높았다. 초음파 측정을 이용한 물성진단 결과, 좌상과 광배의 평균 초음파속도는 3,570 m/s와 3,373 m/s로서 3등급(MW)에 해당하는 양호한 물성을 갖는 것으로 나타났다. 좌상의 표면 피복물질에서는 Ca, Ti, Pb, Fe, Al 및 Si가 검출되었는데, 이는 호분($CaCO_3$) 또는 석회($CaO{\cdot}Ca(OH)_2$)와 규산염광물의 조성이 복합적으로 작용한 것이다. 또한 Ti과 Pb은 백색안료인 타이타늄화이트($TiO_2$)와 연백($2PbCO_2{\cdot}Pb(OH)_2$)의 성분으로 판단된다. 따라서 승가대사좌상은 과거에 호분 또는 석회로 칠해진 이후, 타이타늄화이트와 연백에 의해 덧칠되었던 것으로 해석할 수 있다.

• 한국식품과학회지
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• 제52권1호
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• pp.19-25
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• 2020

본 연구에서는 염, 당, 초산에 의한 가공, 저장, 조리 방법을 적용하여 NaCl, sucrose 및 acetic acid 등 3가지 용액에 강황을 침지시켜 추출물의 화학적 특성 및 쿠쿠미노이드 성분의 추출 정도를 분석하였다. NaCl (0-20%), sucrose (0-25%) 및 acetic acid (0-12%) 용액에서 강황분말을 3일간 침지한 결과, 단백질과 폴리페놀의 용출량, 용출액의 산화방지 효과는 물 추출에 비해 감소하였으나 acetic acid (12%) 용액에서 황색도와 쿠쿠미노이드 색소의 추출량은 현저히 증가하였다. 또한 각 침지용매에 심황색소를 분산시켜 쿠쿠미노이드 성분의 화학안정성과 분산안정성 등을 분석하였다. 심황색소의 잔류량은 NaCl (20%)에서 20%정도로 현저히 감소하였으나 sucrose (25%)와 acetic acid (12%) 침지액에서는 각각 88.6, 91.6%가 유지되었다. 심황색소의 sucrose 침지액 상에서는 저장시간과 sucrose 농도에 따라 H₂O₂의 양이 유의적으로 증가하였다. 한편 각 침지용매 상에서 분산안정성을 평가한 결과 NaCl 농도의 증가에 따라 심황색소의 용해도가 감소하였으나, sucrose와 acetic acid 상에서는 이들의 농도 증가에 따라 심황색소 용액의 분산 안정성이 유의적으로 증가하였다. 본 연구는 NaCl, sucrose 및 acetic acid 용매에서 심황색소의 화학안정성과 분산안정성의 화학적 행태에 대한 결과를 제공하며, 이러한 성질이 해당 용매를 이용한 강황의 가공, 저장, 조리 등의 처리에서 고려되어야 함을 시사한다.

• 한국재료학회지
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• 제23권12호
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• pp.672-679
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• 2013

$Fe_4[Fe(CN)_6]_3$ coated on a mica or $TiO_2$/mica surface as infrared reflective blue pigment was prepared by a hydrothermal method. $Fe_4[Fe(CN)_6]_3$, used as coloring agent, was uniformly coated on mica or $TiO_2$/mica under the optimized condition of a 1.2 : 1 weight ratio between iron(III) chloride hexahydrate and potassium ferrocyanidetrihydrate at the initial pH level of 4.5 at $70^{\circ}C$. The infrared (IR)-reflective pigments were characterized by SEM, Zeta-potenial, FT-IR, and UV-VIS NIR spectrophotometry. Especially the CIE color coordinate and total solar reflectance(TSR) properties of the pigments were investigated in relation to variation of the coating and coated substrate thicknesses. Isolation-heat paint was prepared with 20 wt% blue pigments fully dispersed in acryl-urethane resin and several additives to coat the film uniformly. The films were also measured with CIE color coordinate, TSR, and the surface temperature was recorded by an isolation-heat measuring system. The pigments and films of $Fe_4[Fe(CN)_6]_3$ coated on mica and $TiO_2$/mica showed high TSR values compared with the TSR value of $Fe_4[Fe(CN)_6]_3$ itself. According to the increase of TSR value, the property of isolation-heat is effective. To realize the optimal blue color, we applied the the pigment to $TiO_2$ coated mica(TM(b)) which has blueish interference color. The pigment of $Fe_4[Fe(CN)_6]_3$ coated on TM(b) shows a strong blue color compared with that of $Fe_4[Fe(CN)_6]_3$ coated on $TiO_2$/Mmca(TM(w)), which has a whitish interference color.

• 헤리티지:역사와 과학
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• 제55권2호
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• pp.186-197
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• 2022

여주 신륵사 대장각기비는 불경을 만들어 보관하던 곳인 대장각의 조성에 관한 기록이 적힌 고려시대의 비석이다. 비신은 변색이 일어나고 수십 개의 균열이 발생하였으며 부분적으로 결실되어 명문이 일부 훼손된 상태로 오랫동안 유지되어 왔다. 석조유산에 적용할 수 있는 비파괴분석법을 활용하여 대장각기비의 재질조사, 휴대용 X-선 형광분석, 초음파 물성진단을 실시하였다. 재질조사 결과, 비신은 담회색 결정질 석회암으로, 받침석, 지지석, 옥개석은 중조립질 흑운모화강암으로 구성되어 있음을 확인하였다. 대장각기비의 변색오염물은 휴대용 X-선 형광분석 결과 철(Fe)이 원인물질로 판단되었다. 분포양상으로 미루어 비신과 개석 사이에 철을 함유한 물질이 산화되어 흘러내리고 이후 생물이나 유기질 오염물이 부착되면서 황색과 흑색 오염물을 형성한 것으로 해석된다. 초음파 물성진단 결과, 신선한 암석(FR)부터 완전히 풍화된 암석(CW)까지 다양한 풍화도를 보였고 평균 풍화도지수는 3등급(보통)으로 산출되었다. 균열이 집중적으로 나타난 지점은 완전히 풍화된 단계(CW)로 판정되었고, 비신 상부와 하부에 분포하는 일부 균열은 위험도가 매우 높은 것으로 확인되었다. 균열에 대해서는 향후 거동 모니터링과 보강대책 수립이 필요할 것으로 판단된다.