• 한국건축시공학회지
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• 제3권1호
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• pp.107-114
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• 2003

This study aims to find methods that prevents aging of buildings paint coating and that limits defects in construction. Defects in painting can occur in four stages: pure paint, during painting, after the paint coating has dried, and after some period of time has passed after coating. Paint may become bad due to precipitation of pigments, formation of membranes, and seeding during manufacturing. Therefore, it is important that the paint is well mixed and kept airtight at a cool, dark place. Indents, paint brush strokes, orange peel, separation of colors, and paint running and spreading during the paint work process can be prevented by using high quality materials and applying a high-level of construction method. After the paint coating has dried, boiling, yellowing, poor drying, poor bonding, and/or glen deficiency may occur. These are influenced by the levels of cleanness of the dried product, drying temperature and hydration. Then, when the coating has been left dried for some period of time, cracking, peeling, scaling, swelling, discoloring, and/or rusting may develop due to the ultraviolet and contaminants in the air. Since these defects occur due to inappropriate construction schedule and/or hot and humid condition, one must use weatherproof materials. Furthermore, poor paint color may be caused by contamination in the sample plate, discoloration, and/or discrepancies in colors which are due to material differences, level of glossiness, degree of dispersion, dual color property of metallic colors, precipitation of pigments, etc. One should achieve reduction in construction cost and effectiveness in paint work by limiting contaminations in the construction site and strictly observing to construction regulations.

• 동아시아식생활학회지
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• 제22권5호
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• pp.624-633
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• 2012

This study was performed to evaluate the physiochemical and sensory quality characteristics as well as the antioxidant activities of steamed rib sauce prepared with different amounts of Rehmannia glutinosa preparata concentrate(0, 6, 12, 18%). The moisture content and salinity of control were 80% and 0.8%, respectively, but those of sauces added with Sookjihwang concentrate were not significantly different from those of control. The acidity and reducing sugar content increased according to the amount of Sookjihwang concentrate. Hunter's color L (lightness) and b (yellowness) values decreased according to the amount of Sookjihwang concentrate, whereas a (redness) value was not significantly different among the treatments. Viscosity increased according to the amount of Sookjihwang concentrate. Total phenol and flavonoid contents increased according to the amount of Sookjihwang concentrate. Antioxidant activities (DPPH and hydroxyl radical scavenging activities) also increased according to the amount of Sookjihwang concentrate. Results of sensory preference test revealed that the scores for color, glossiness, and overall preference were the highest in sauce added with 12% Sookjihwang concentrate. It can be suggested that sauce added with Sookjihwang concentrate may be a functional sauce with high antioxidant activity.

• 혜화의학회지
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• 제21권2호
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• pp.105-112
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• 2013

In oriental medicine, the skin of the face and the body is the mirror of the viscera and bowels. Skin aging is measured according to the elasticity and glossiness of the skin, which is perceived as a matter of fluid-humor within the realms of oriental medicine. Fluid-humor refers to normal body fluid that makes the skin moist and supple and the hair bright and glossy. If the body is lacking fluid-humor, the hair and skin will be dry and coarse. 'The improvement of fluid-humor (nutrition)' is facilitated based on the oriental physiological change theory for middle-aged women. A new study is therefore necessary to develop oriental herbal cosmetics for young women in their 20s. As yet, there has been no study on the effect of herbal cosmetics formulated for middle-aged women and used by young women in their 20s. This study aims to investigate the effect of 'the improvement of fluid-humor' for the skin of young women in their 20s within the theory of oriental medicine. This kind of study is essential for oriental skin care and the development of diverse oriental herbal cosmetics. To determine the effect of oriental herbal cosmetics on young women in their 20s based on the theory of oriental medicine, which says that a shortage of fluid-humor causes skin aging, this study has examined the skin conditions of young women in their 20s and how satisfied they are with oriental herbal cosmetics through an objective equipment-based measurement and subjective questionnaire survey.

• 한국작물학회지
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• 제51권spc1호
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• pp.7-11
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• 2006

국내에 수입되고 있는 찐쌀과 국내산 일반 쌀의 품질 특성을 비교 분석한 연구결과는 다음과 같았다. 1. 찐쌀은 외관상 금이 많이 나 있어 쉽게 구분할 수 있었으며, 취반 시 쌀알의 형태가 유지되지 않았고, 다양한 백도를 나타내었다. 또한 단백질 함량은 높고 수분함량은 낮았으며 윤기치는 현저히 떨어짐을 알 수 있었다. 2. 호화 및 열분석과 취반특성 분석 결과 찐쌀은 호화개시온도가 높고, 취반 시 일반 백미보다 수분을 1.5배가량 많이 흡수하며, 팽창용적이 크고 용출되는 고형물 양도 2배정도 많으며, 그 과정에서 쌀알 고유의 형태를 잃는 것을 알 수 있었다. 3 식미관능평가를 통해 찐쌀의 식미가 일반 쌀에 비해 매우 떨어질 뿐만 아니라 묵은 쌀이나 싸라기보다도 유의하게 식미가 낮음을 확인 할 수 있었다.

• 한국응용과학기술학회지
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• 제26권4호
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• pp.467-472
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• 2009

Ultraviolet curable coating solution was prepared with poly(ethylene glycol) acrylate oligomer and various mono and multi-functional acrylate monomers. The optical properties of UV cured coating layer on PET film with acrylate coating solution containing metal oxides, such as fumed silica and alumina, were also investigated to reduce light reflection on films. Poly(ethylene glycol) diacrylate which has 575 of average molecular weight was used as oligomer acrylate, and pentaerythritol triacrylate and dipentaerythritolpenta-/hexa acrylate were used as multi-functional acrylate monomers. Also, butyl acrylate was used to improve the adhesion as well as to reduce glass transition temperature to give a better flexability. 1-hydroxy cyclohexyl phenyl ketone was used as photoinitiator. We found out the metal oxides in acrylate coating solution showed a homogeneous dispersion from energy dispersive spectroscopy data. Transmittance and light reflection of coated PET film was measured with UV/vis spectrometer and gloss meter, respectively. When 1.00 g of both metal oxides was added into coating solution, the transmittance and the glossiness were reduced from 90% to 30% and from 190 GU to 35 GU, respectively. However, adding up to 1.00 g of the metal oxide into coating solution did not affect on the hardness of coating layer and adhesion between coated layer and PET film. Conclusively, we can control transmittance and light reflection of coated film by adjusting the amounts of metal oxide in coating solution.

• 한국응용과학기술학회지
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• 제35권3호
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• pp.857-864
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• 2018

현대인의 눈높이에 맞는 친환경적인 고급품질의 인조진주 제품개발이 세계의 악세사리 및 생활용품 시장에서 요구되고 있다. 본 연구는 고품질의 인조진주 제품을 경제적으로 대량생산하기 위한 방법으로 유기안료를 인조진주 제조용 친환경 무기안료로 대체하고 기존 제조 방식에서 사용하는 주재료였던 니트로셀룰로오스를 우레탄 바인더로 대체하여 광택도가 73.4%에서 86.7%로 증가하였으며 CVD 마감처리 후에는 96%의 높은 광택도를 가졌다. 색차분석 결과 CVD 코팅으로 인하여 빛의 간섭효과 때문에 a*와 b*값이 각각 +37.7에서 +31.9로, +24.5에서 +14.2로 감소하면서 다양한 색을 발현하여 영롱한 빛깔의 인조진주가 제조되었다. 마감 증착된 고품질의 인조진주의 내화학성, 광택도, 색차계, 표면 거칠기, 내마모성, 중금속함량검사, 염수분무테스트 등을 분석하여 품질향상 및 인체 무해성을 확인하였다.

• Preventive Nutrition and Food Science
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• 제18권1호
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• pp.67-75
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• 2013

Descriptive analysis and consumer acceptance tests were conducted with frozen (FCR), homemade (HCR), and aseptic-packaged (ACR) cooked rice products from two cultivars-IM and SD. FCR was prepared using a rapid freezing process, which may provide consumers with a quality similar to that of HCR. The intensity of the flavors of roasted, glutinous rice, rice cake, and rice starch and the textures of glutinousness, moistness, chunkiness, adhesiveness, and squishiness were all greater in the FCR as compared to the HCR and ACR (p<0.05) in IM and SD cultivars. The differences in sensory characteristics between the FCR and ACR were larger than the equivalent differences between the FCR and HCR. Overall consumer acceptance ratings for FCR in overall aspect, appearance, aroma, and texture were not significantly different compared to those for HCR (p>0.05); however, in most cases these factors showed significant differences when compared with ACR (p<0.05). From partial least square regression analysis, cooked rice was positively related to sweet, transparency, glossiness, roasted, glutinousness, chunkiness, moistness, glutinous rice, adhesiveness, rice shape, rice starch, and squishiness attributes but negatively related to raw rice, old rice, old rice aroma, a particle feeling, off-aroma, white color, scatteredness, slickness, size of cooked rice, and firmness attributes.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.295-295
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• 2017

Rice (Oryza sativa L.) is one of the most important food crops in the world. The eating quality of cooked rice is the most important trait japonica rice breeding in Korea. Rice varieties that produce kernels that are firm and fluffy after cooking are generally favored in countries such as India, Pakistan, and Indonesia. Whereas varieties with kernels that maintain its shape, glossiness, savory odor, stickiness, and tenderness when cooked are preferred in Korea. This study analyzed the major physicochemical components of rice grain associated with the eating quality of 20 japonica rice varieties. Physicochemical components such as the amylose content, protein content, amylographic characteristics of polished rice, and texture of cooked rice were tested using a Tensipresser as alternative indirect methods in determining rice eating quality. Evaluation of eating quality of cooked rice using sensory test was conducted with 20 well trained members. The 20 rice varieties in different eating quality showed amylose contents of 17~20%. The amylose content of rice varieties had negative correlation with peak viscosity, however positive correlation with setback viscosity was observed. The stickiness and adhesiveness of cooked rice showed correlation with the amylose content and amylopectin chain length distribution. Rice varieties with good eating quality showed less retrogradation of cooked rice and higher hot viscosity of rice flour in amylogram.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.265-265
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• 2017

This study was carried out to develop rice variety integrated with rice bacterial blight resistance gene and to know the information of major agronomic traits of developed variety. Advanced backcross Lines 21 having Xa3 and Xa21 gene cross from japonica cultivar Hwanggeumnuri and indica variety IRBB21. Days after seeding and culm length of ABLs21 were 108 days (Aug. 16) and 76 cm, respectively. Ripened grain rates was 87.4 %, which was similar to the parents. 1000 grain weight of brown rice of ABLs21 was 21.4g, which was lower than the donor parent. Milled rice yield of ABLs21 was 532 kg/10a, which was smaller than recurrent parent and higher than the donor parent. Grain length/width ratio of brown rice was form of japonica with short-ellipse and glossiness of cooked rice has japonica trait. Head rice rate showed a large difference compare to the donor parent and similar to the recurrent parent. ABLs21 would be useful genetic resources for resistance breeding program against bacterial blight.

• 한국식품조리과학회지
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• 제29권6호
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• pp.785-794
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• 2013

To satisfy the consumer's interest with safety and high quality of staple foods, the physicochemical properties and cooking quality of organic rice using hairy vetch in Korea were compared. Two Korean varieties, Hopyeong and Ilmi, two Japanese varieties, Koshihikari and Hedomebore, and newly developed in Jeonnam, Mipum which cultivated in the same region and conditions were used. Physicochemical properties and cooking quality were investigated. All samples were japonica type short grains and their length/width ranged 1.74-1.84. The protein, ash, and crude lipid contents were significantly different with varieties and the protein content of Korean rice was lower than that of Japanese rice, especially, that of Hopyeong was the lowest. Amylose content and initial pasting temperature were lower in Hopyeong and Japanese rice, but peak viscosities showed reverse trends. Swelling power at $80^{\circ}C$ showed higher in Hopyeong and Koshihikari. Color values, L, a and b were significant difference with varieties and color differences of Hopyeong and Huitomebore were lower than those of others. Texture properties, hardness and adhesiveness of Hopyeong cooked rice showed the lowest values, but adhesiveness of Japanese cooked rice exhibited the highest value. On sensory evaluation of cooked rice, glossiness of Koshihikari, intactness of Koshihikari, Huitomebore, and Hopyeong, stickiness of Koshihikari and Hopyeong showed higher values (p<0.05). The overall quality score of organic cooked rices decreased as following order; Koshihikari> Hopyeong> Huitomebore> Mipum> Ilmi.