• Journal of the Korean Vacuum Society
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• v.11 no.4
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• pp.194-200
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• 2002

MOCVD(metal-organic chemical vapor deposition) copper thin film was annealed at various conditions and the eletrical properties and micro-structures were investigated to find the optimal annealing condition and its effect. Cu thin film annealed at Ar 1 torr, $400^{\circ}C$ had the most improved resistivity of 1.98 $\mu\Omega$cm, and texture; the ratio of $I_{(111)}/I_{(200)}$ was varied from 2.03 to 3.11, and Cu thin film annealed at Ar 1 torr, $450^{\circ}C$ had the largest grain size and uniformity. After the annealing, the EM(electromigration) test was followed to ensure the improved properties by annealing. Compare to other conditions, Cu patterns annealed at Ar 1 torr, $400 ^{\circ}C$ had the most improved properties when it came to the EM resistance, which was due to the low resistivity, the preferential evolution of texture to (111) plane, and the reduction of surface roughness of annealed copper film.

• Journal of Conservation Science
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• v.30 no.1
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• pp.55-65
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• 2014

On this studyed, the Wibongsa BoGwangMyungJun BaekEuiKwanEum wall-painting was conservation of Scientific research ahead. This study carried out Grain size analysis, SEM-EDS, XRD, P-XRF, FT-IR and ultrasonic exploration for wall-painting. As a result, walls layer used to mineral particles size was mixing the medium-texture and fine texture. painting layers pigments used to base paintings was ocher, white pigments was hobun, red pigments was suckganju, green pigments was suckruk. Also BackuiKannon wall-painting walls damage reason of that was long-term physical shocks. painting layers damage was include detachment or powders. it is affected by temperature and humidity. Therefore in the future conservation of wall-paintings through scientific analysis based on such data, conservation processing is performed through the preservation and enhance the stability of the paintings as a basis for the conservation of management can be utilized.

• Korean journal of food and cookery science
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• v.8 no.2
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• pp.65-71
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• 1992

The objective of this study was to evaluate the effect of the Seoktanbyung, when the ingredients were changed in a variety aspects; the amount of sweetpersimon flour to rice flour, and the amont of water and several kinds of sweeteners as sugar, syrup and honey. The evaluation of these resul were as followings: 1. The standard recipes of Segktanbyung were that the ratio of 30% of sweetpersimon flour was added to ingredients for it. In case of group of sugar added, 30 g of sugar and 90 ml of water were added, in case of group of syrup added, 40 ml of syrup and 60 ml of water, and in cage of group of honey added, 40 ml of honey and 60 ml of water were added. 2. According to the sensory evaluation, the color, flavor, softness, overall quality of Seoktanbyung were the most excellent the ratio of sweetpersimon flour 30%. The grain was gradually coarsen accrording to incremont of sweetpersimon flour added, but chewiness was gradually diminished. The moistness increase according to increment of sweeteners, sweetness was felt heavily according to gradual increment of sweetpersimon flour and sweeteners. 3. According to Instron evaluation, the hardness, gumminess, adhesiveness and chewiness of Seoktanbyung were shown to significant differences, however, the cohesiveness and springiness of it were not shown to significant differences. 4. The evaluation of colors which were shown that as more sweetpersimon flour was added, lightness was diminished, and ${\Delta}E$ which represents total difference in colors was incresed. 5. The content of moisture in Seoktanbyung is such as; 42.96% in sugar added, 38.73% in syrup added, 37.43% in honey added.

• Korean Journal of Metals and Materials
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• v.46 no.4
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• pp.189-198
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• 2008

The changes in microstructure and mechanical properties of AZ31 alloy subjected hot-rolling process were investigated. The AZ31 plates fabricated by horizontal continuous casting process were prepared and have hot-rolled from 30 mm to 1 mm in thickness under different processing conditions. At the rolling temperature of $400^{\circ}C$, little surface and side crack was observed up to 20% reduction rate. As total reduction and reduction rate increase to more than 75% and 20% pass, respectively, Grains were more uniformly refined through overall thickness, and particularly lots of shear bands were appeared to be inclined at less than $20^{\circ}C$ along the rolling direction. Average grain size of less than $5{\mu}m$ and tensile properties of YS ${\geq}$ 250 MPa, UTS ${\geq}$ 300 MPa and El. ${\geq}$ 13% were acquired for hot-rolled AZ31 sheets without post-heat treatment. Maximum intensity of (0002) pole figure was decreased with an increase in reduction rate, indicating the improvement of texture by means of high reduction rate.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.68 no.4
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• pp.262-275
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• 2023

This study aimed to assess the preferences of African, American, and Asian panels, in comparison to a Korean panel, for various Korean rice varieties, including three japonica, two indica, and one Tongil-type, all developed by the Rural Development Administration in Korea. Regarding rice appearance, most panelists, except for the Koreans, favored long and slender rice varieties like 'Hanyeol', 'Hyangyeol', and 'Amissal'. In contrast, the Koreans preferred wider varieties like 'Sindongjin' and 'Deuraehyang'. Notably, the overseas panelists consistently favored rice varieties with high appearance quality in sensory evaluations of cooked rice. Both overseas and Korean panelists strongly preferred the indica rice variety 'Hanyeol' in terms of appearance quality and sensory evaluations. However, Korean rice varieties like 'Amissal' and 'Sindongjin' scored high in appearance quality with overseas panelists but received low ratings in sensory aspects, including shape, stickiness, and taste, compared to those for 'Hanyeol'. This suggests that considering sensory characteristics is important when exporting Korean rice varieties. Regarding taste characteristics preferred by the panelists derived from the correlation analysis between taste traits, Africans preferred rice with a smooth texture and no stickiness, especially favoring long-grain rice. Americans leaned towards rice with a slightly firm texture, some stickiness, and late aging characteristics. Asians preferred rice with a smooth texture, low stickiness, and long-grain varieties. In contrast, Koreans favored round rice with a glossy appearance, a slightly firm texture, late aging traits, and some stickiness. These research findings can serve as valuable data for the development of rice varieties for overseas markets and are expected to contribute to securing competitiveness in international markets.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.spc
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• pp.53-57
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• 2008

The experiment was carried out to select the rice cultivar adaptable to Top Rice cultivation region from 2006 to 2007 in Useong and Kyeongju, Korea. Four cultivars, recommended for high rice grain quality, were cultivated in the different region in this study. The average yield of head rice was higher in Samguangbyeo than the other three cultivars. The protein content was inversely associated with palatability (Toyo value). The protein content of Samguangbyeo was 6.2%, which was the lowest among the tested cultivars. L values in color of rice and cooked rice were not significantly different. The hardness of Samguangbyeo was lower than that of the other cultivars in texture properties of boiled rice on 4 cultivars. In conclusion,considering the rice yield and grain qualities, Samguangbyeo was selected as promising rice cultivar for Top Rice cultivation region.

• The Korean Journal of Ceramics
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• v.3 no.2
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• pp.116-123
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• 1997

A chemically stabilized $\beta$-cristobalite, which is stabilized by stuffing cations of $Ca^{2+}$ and $Al^{3+}$, was prepared by a solution-polymerization route employing Pechini resin or PVA solution as a polymeric carrier. The polymeric carrier affected the crystallization temperature, morphology of calicined powder, and particle size distribution. In case of the polyvinyl alcohol (PVA) solution process, a fine $\beta$-cristobalite powder with a narrow particle size distribution (average particle size : 0.3$\mu\textrm{m}$) and a BET specific surface area of 72 $\m^2$/g was prepared by an attrition-milling for 1 h after calcination at 110$0^{\circ}C$ for 1h. Wider particle size distribution and higher specific surface area were observed for the $\beta$-cristobalite powder derived from Pechini resin. The cubie(P1-to-tetraganalb) phase transformation in polynystalline $\beta$-cristobalite was induced at approximately 18$0^{\circ}C$. Like other materials showing transformation toughening, a critical size effect controlled the $\beta$-to-$\alpha$ transformation. Densifed cristobalite sample had some cracks in its internal texture after annealing. The cracks, occurred spontaneoulsy on cooling, were observed in the sample with an average grain sizes of 4.0 $\mu\textrm{m}$ or above. In case of the sintered cristobalite having a composition of CaO.$2Al_2O_3$.40SiO$_2$, small amount of amorphous phase and slow grain growth during annealing were observed. Shear stress-induced transformation was also observed in ground specimen. Cristobalite having a composition of CaO.2Al2O3.80SiO2 showed a more sensitive response to shear stress than the CaO.$2Al_2O_3$.40SiO$_2$ type cristobalite. Shear-induced transformation resulted in an increase of volume about 13% in $\alpha$-cristobalite phase on annealing for above 10 h in the case of the former composition.

• Applied Biological Chemistry
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• v.46 no.4
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• pp.323-328
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• 2003

Wheat bran, a milling by-product of domestic wheat grains, containing approximately 42% of the total dietary fiber, was tested for the effects on bread-making properties. The amylograph peak viscosity and set bark values considerably decreased with increasing levels $(0{\sim}30%)$ of wheat bran. Adding wheat bran somewhat increased water absorption and showed no consistent effect on mixing time. Yeast-leavened breads were baked with wheat flour with up to 30% of the flour substituted with domestic wheat bran. Adding domestic wheat bran exerted detrimental effect on loaf volume and decreased sensory acceptability such as crust and crumb color, crumb grain, texture, and flavor. Wheat bran decreased lightness and imparted red and yellow tint. It was suggested that domestic wheat bran could be substituted for wheat flour at levels up to 15% without significantly depressing bread quality in the preparation of high-fiber bread. Crumb firmness of bread containing 15% wheat bran was significantly higher than that of the control bread (100% wheat flour) and increased rapidly at $2{\sim}3$ days during storage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.5
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• pp.626-637
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• 2013

We measured the grain size, ignition loss (IL), chemical oxygen demand (COD), acid volatile sulfide (AVS) and trace metals (Al, Fe, Cu, Pb, Zn, Cd, Cr, Mn, Hg, and As) of intertidal surface sediment collected from 11 islands (62 stations) in the southern region of Jeollanam Province. The objective of this research was to evaluate the organic matter and trace metals contaminations of sediments from coastal island tidal flats. Surface sediment texture was characterized as follows: mud, sandy silt, muddy sand, and slightly gravelly sand facies. The finer sediments are mainly dominated in the northern part of each island. The concentrations of IL, COD, AVS and some trace metals (Al, Fe, Zn, Cr, Cu, and Hg) were higher in the northwestern part of Wan Island and the area between Gogeum and Sinji Islands, and were associated with relatively finer sediment, as compared to other locations. The concentrations of Mn, Pb, Cd, and As were higher in the northwestern and southeastern parts of Geoguem and Pyungil Islands, but were not correlated with mean grain size. Based on sediment quality guidelines (SQGs), the concentrations of trace metals were lower than the values of effect range low (ERL), used in United States, and threshold effects level (TEL), used in Korea, with exception of As. Similarly, the intertidal sediments were moderately contaminated with As, based on the the enrichment factor (EF) and the geoaccumulation index ($I_{geo}$). The high concentration of As in intertidal sediments from this study region may be due to the input of naturally or artificially contaminated submarine groundwater, contaminated waste from seaweed aquaculture operations and/or land-based seaweed processing facilities. Further studies are needed to identify the sources of As in this study region, and to determine the effects of As contamination on coastal ecosystem.

• Magazine of the Korean Society of Agricultural Engineers
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• v.33 no.3
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• pp.51-62
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• 1991

A comprehensive laboratory investigation of the liquefaction characteristics of Jumunjin standard sand. Seoul sand and Hongsung sand was peformed by the undrained cyclic triaxial compression test under different relative densities, confining pressures and cyclic deviator stresses. The results obtained are as follows ; 1. Liquefaction potential was dominated by the stress ratio at a given number of cycle. That is, the number of cycle required to cause initial liquefaction became samller as the stress ratio increased. 2. Liquefaction potential of a sand was infliuenced by initial relative density or void ratio. Under a given relative density. liquefaction potential of Jumunjin standard sand and Seoul sand was smaller than that of Hongsung sand. 3. The pore pressure ratio of Hongsung sand was the smallest three under a given relative density and stress ratio, and it showed higher value when the cyclic stress and the shear strain were high. 4. An excessive pore pressure ratio not found when initial shear was smaller than 0.01%, and the pore pressure ratio started to increase when initial shear became greater than 0.01%. 5. Soil texture is an important factor to cause liquefaction, and liquefaction potential decreased a the mean grain size decreased. however the sand having fine grain such as Hongsung sand showed somewhat higher liquefaction potential. 6. Based on the analysis of the specimens whose number of the cycles to cause liquefaction was 8~12, it was found that the relationship between density and stress ratio was linear. The curves for Hongsung sand was steeper than the other. 7. From the above results and the method suggested by Seed-Idriss, it may be considered that the damages by Hongsung earthquake was not directly caused by liquefaction.