• Journal of Conservation Science
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• v.35 no.5
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• pp.453-469
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• 2019

The celadon jar with inscription of 'the Fourth Sunhwa Year' is an important chronology that shows the conditions of production of the early celadon due to the inscription on the bottom including its purpose, application, and the producer. This celadon jar has been restored several times in the past. However, concerns over the structural stability, such as the separation and level differences in the joined cracks, have risen because of the aging of the repair materials, which were subjected to various environmental changes over a long time. By examining the conditions of preservation, the major damage was identified as the '入' shaped crack on the front, the 'V' shaped restored part and the crack on its left side, and the 'J' shaped crack on the back side. In the past, the cracks were found to be joined using a refined lacquer containing camphor, drying oil, rosin, etc. mixed with soil powder. The joint line was repainted with the refined lacquer and covered with gold powder. The missing parts were restored with gypsum and colored with acrylic color. After that, the repair materials were aged and emergency treatment was performed at the National Museum of Korea in 1981. At that time, Cemedine C or Cemedine C mixed with microballoons was used for reinforcing the cracks. Conservation treatment focused on removing the past repair materials and reinforcing the physically fragile parts by joining and restoring them based on the examination of the preservation condition. in addition, the area around the restored part was colored for future exhibition.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.3
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• pp.317-319
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• 1999

The ciliate, Vorticella was often observed in the rotifer mass culture tanks as common co-existing organism. This Vorticella performed as a predator for aquatic bacteria population in the rotifer mass culture tanks. This study was carried out to investigate a cyst formation medium of Vorticella in the laboratory for keeping Vorticella seed. The test organism Vorticella sp. was isolated from culture water of rotifer mass culture tanks. The cyst of Vorticella was formed by dried-method for the formation and maintainance of cyst. MCCF (Marine Ciliate Cyst Formation) medium was used for cyst formation (incystment), preservation and return to moving cell (excystment) of the marine ciliate, Vorticella sp. The cyst shape and size were ellipical type and $30.51 \pm1.98\;\mu$m (Avg. $\pm$ SD) of minor axis and $28.89 \pm2.12\;\mu$m (Avg. $\pm$ SD) of minor axis (n=10), The Vorticella cyst was kept in the room temperature ($10\~35^{\circ}C$) and total dark condition (24D:0L) during 1 year. The preserved cyst was transferred to moving cell state (excystment) only by the addition of fresh sea water in the MCCF medium. The five Vorticella sp. moving cells of excysted from cysts showed the growth up to 912$\pm$64 cells/10 ml in MCCF medium during the culture period of 16 days. This MCCF medium was very useful tool for cyst formation and species preservation of marine ciliate Vorticella.

• 보존과학연구
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• s.21
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• pp.5-55
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• 2000

The cultural properties are damaged by various causes according to the characteristics of material, the condition of preservation, and the period of time. Especially, biodeterioration makes lots of damages in organic properties than inorganic ones. The damages of wooden cultural properties by insects usually are caused by the three orders; Isoptera, Coleoptera, and Hymenoptera. As the result of investigation on the state of 141 buildings of wooden cultural properties in 1999, some of them were damaged by many kinds off actors; wasp, powder post beetle, cigarette beetle, termite, decay, and physical cracking. And it was found that the patterns of damages were related to species-specific habits of insects. There are several methods of pest control for the prevention of wooden cultural properties from damages caused by insects. Those are as follows; physical control, chemical control, biological control, and integrated pest management. When insects and fungi were detected at the wooden buildings, the fumigation is best treatment to stop biodeterioration. And then, wood materials also need to be treated with insecticidal and antiseptic chemicals to avoid a reinfestation, because the fumigant is volatile. The six commercial chemicals which are applied to the insecticidal and antiseptic treatment of wooden cultural properties were purchased to test their abilities. According to the comparative results of efficacy of them in laboratory, chemical D showed excellent efficacy in all items, including antiseptic and termiticidal items. The goal of these pest controls is to protect wooden buildings from insects and microorganisms. The most effective method used currently is chemical control(fumigation, insecticidal and anticeptic chemical treatment), but it has to be treated periodically to control pest effectively. Recently environmentally-friendly control methods such as bait system or biological treatments are replacing traditional barrier treatments using large amounts of chemicals. Especially, termite is a social insect which makes a colony. Although a building with fumigation treatment is safe for a while, once attacked building has a risk of damage by reinfestation of termite. Therefore, to control termites from damaged building, the entire colony including reproductives(queen and king) and larvae around buildings must beeliminated. Bait system can be used as a preventive measure in early detection of them through termites colony monitoring and baiting. It would be the most effective for termite control if bait system would be used together with the chemical controls.

• Food Science and Preservation
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• v.13 no.3
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• pp.369-374
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• 2006

Optimum extraction conditions were investigated for the manufacture of Kiwi liqueur. Eight-weeks of storage was found to be the optimal extraction time for unsliced fruit, but 4 week of storage was found to be optimal extinction time when the fruit was sliced into 4 pieces. There were no changes in the brix, pH and total acidity during extraction. However 24.92 ppm of methanol and acetaldehyde was detected after extracting the liqueur after 8 week extraction time when the fruit was sliced into 4 pieces. The sensory evaluation showed the highest over all acceptability. The Kiwi liqueur was contained 48.90 mg% of total phenolic compounds, 16.7 mg% of vitamin C, 1.77% of malic acid, 1.18% of fructose, 1.12% of glucose and 0.08% of maltose at the optimum extraction conditions. The sensory quality of the Kiwi liqueur was estimated to be best when 0.035% of stevioside, 0.0085% of citric acid and 0.005% of salts were added to the Kiwi liqueur.

• Food Science and Preservation
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• v.5 no.3
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• pp.224-230
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• 1998

In order to establish proper storage conditions for ginger, the quality changes of gingers stored at three different temperatures(7$^{\circ}C$, 12$^{\circ}C$ and 20$^{\circ}C$) and three different relative humidities(75%, 85% and 95%RH) were investigated during 150 days of storage. Gingers stored at 7$^{\circ}C$ and 20$^{\circ}C$ showed rapid quality deterioration due to chilling injury and spouting respectively in any range of relative humidity. Ginger stored at 7$^{\circ}C$ was staled to show symptoms of the chilling injury such as moldiness, shrivelling, discoloration etc after 30 days of storage ; then it was deteriorated after 90 days of storage. Ginger stored at 20$^{\circ}C$ was completely lost its storage-life after 30 days of storage because of high sprouting ratio. However ginger stored at 12$^{\circ}C$, 75%RH showed better quality than ones stored at both 7$^{\circ}C$ and 20$^{\circ}C$, but it was not so good as the one at 7$^{\circ}C$, 95%RH. Consequently storage conditions of 12$^{\circ}C$, 95%RH was observed the best effecive condition for keeping rhizomes in good quality from weight loss, spouting, mouldiness and so on.

• Food Science and Preservation
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• v.23 no.2
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• pp.155-161
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• 2016

This study aimed to investigate the effects of pretreatments blanching, roasting, drying, and storage temperatures ($25^{\circ}C$, $4^{\circ}C$ and $-10^{\circ}C$) on their quality of lotus leaves. As a result, the lotus leaves retained a good appearance when stored at $25^{\circ}C$ for 5 days, $4^{\circ}C$ for 30 days, and $-10^{\circ}C$ for 90 days, regardless of the pretreatment used. At the same storage temperatures, pH, soluble solids, total acid content, polyphenols, and microorganisms were significantly different among the pretreatments (p<0.05). Soluble solids, pH, and total acid contents were not significantly different for the same pretreatments at different storage temperatures. However, the polyphenol, oxalic acid, and tartaric acid contents of lotus leaves were significantly different after drying and blanching treatments. In particular, it was shown that polyphenol content of the lotus leaf was affected by both pretreatment and storage temperature. In conclusion, the lotus leaves appeared in good condition until 5 days at $25^{\circ}C$, 30 days at $4^{\circ}C$, and 90 days at $-10^{\circ}C$, regardless of the pretreatment while influenced by storage temperature.

• Food Science and Preservation
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• v.18 no.2
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• pp.165-170
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• 2011

The physicochemical properties and cooking quality of Saechalssal bori (25% pearled ratio), which is a naked waxy barley, were investigated. The amylose, insoluble dietary fiber (IDF), soluble dietary fiber (SDF), total dietary fiber (TDF), and ${\beta}$-glucan contents of Saechalssal bori were 5.2, 10.8, 9.5, 20.3, and 3.7%, respectively. Pasting temperature, peak and final viscosity, and setback of Saechalssal bori were $66.5^{\circ}C$, 383.2, 231.3, and 55.6 RVU, respectively. The water absorption, expansibility, and soluble solid of Saechalssal bori were 232.2, 405.3, and 3.5%, respectively. As the ratio of water to grain increased, L value increased, whereas a and b values were decreased. The sensory evaluation showed that wateriness and overall acceptability increased with increasing ratio of water to grain, resulting in determining 2.1 times as the optimum ratio of water to grain. The cooked Saechalssal bori prepared using optimum condition had hardness (1.2 kg), cohesiveness (4.0), springiness (1.0), gumminess (5.1), chewiness (5.3), adhesiveness (0.2 kg), and A/H (0.8), respectively.

• Food Science and Preservation
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• v.18 no.2
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• pp.178-183
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• 2011

The consumer awareness concerning coffee beverages has increased in Korea. The objective of this study was to optimize the roasting conditions of coffee bean for consumer's attribute. The optimal roasting conditions for Colombian coffee beans were analyzed by using a central composite design with a quadratic polynomial model by response surface methodology (RSM). The experimental conditions for coffee bean roasting were $194.82^{\circ}C{\sim}250.00^{\circ}C$ and 7.93~22.07 minutes. The responses of sensory attributes. physicochemical and physical properties were analyzed with RSM. The width. length and height of green beans increased when the beans were roasted. The higher degree of roasting gave the higher pH and solid contents but the lower total acidity and total phenolic compounds. In sensory tests, the roasting temperature and time had a significant effect on the flavor score. The optimum roasting condition of Colombian coffee bean predicted for maximizing the length, width, solid contents, total phenolic compounds and flavor score were 20 minutes at $225^{\circ}C$ by RSM.

• Food Science and Preservation
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• v.12 no.2
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• pp.179-183
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• 2005

This study was performed to determine the antioxidative, antimutagenic, and anticancer effects of vaporized liquid of water-boiled pine needle(VLP) using DPPH free radical donating method, Ames test, and cytotoxicity. VLP showed the highest electron donating activities $(18.4\;{\mu}L)$. The inhibition rate of VLP $(200\;{\mu}L/plate)$ in the Salmonella. typhimurium TA100 strain showed $45.9\%$ inhibition against the mutagenesis induced by MNNG. In addition, the suppression of with same concentration of VLP in the S. typhimurium TA100 strains showed $85.5\%$ inhibition against 4NQO, respectively. The suppressions under the same condition against Trp-P-1 in the TA98 and TA100 strains were $91.0\%$ and $62.1\%$, respectively. The cytotoxic effects of VLP against the cell lines with human lung carcinoma (A549), human hepatocellular carcinoma (HepG2) , human gastric carcinoma (AGS), human breast adenocarcinoma (MCF-7) and human cervical adenocarcinoma (HeLa) were inhibited with increase of the VLP concentration. The treatment of $50\;{\mu}L/well$ VLP showed strong cytotoxicities of $78.7\%,\;90.3\%,\;90.8\%,\;62.3\%$ and $93.7\%$ against A549, HepG2, AGS, MCF-7 and HeLa, respectively.

• Food Science and Preservation
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• v.13 no.4
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• pp.506-512
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• 2006

Gastrodia elata Blume (GEB) is a traditional herbal plant that has been used in Asian countries for centuries as an anticonvulsant analgesic, and a sedative for treating general paralysis, epilepsy, vertigo, and tetanus. This study was designed to optimize conditions for ethanol extracts or GEB by analyzing and monitoring the extraction characteristics with response surface methodology. The extract was used for analysis of the effective components of GEB. The estimated optimal conditions were 63.62% in ethanol of 5.06 mL/g in solvent per sample, and 6.25 hr in extract time. The optimal extraction conditions for $ \gamma-aminobutyric$ acid, were 45.52%, 5.67 mL/g, and 6.04 hr, while those for $\rho-hydroxybenzyl$ alcohol were 62.73%, 5.02 mL/g, and 5.95 hr. Regression equation was generated for each variables and then superimposed them, such as soluble solid, $ \gamma-aminobutyric$ acid and $\rho-hydroxybenzyl$ alcohol content thereby resulting in superimposed values of extinction conditions like $45\sim65%,\;5\sim7mL/g$ and $5\sim7$ hr, respectively.