• Journal of the Korean Society of Costume
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• v.58 no.1
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• pp.9-16
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• 2008

Six of the Imdang tombs containing remains with imprints of ancient fabrics and textiles were investigated. Within the tombs, a total of 120 pieces of imprinted fabrics and textiles were investigated, all of which belongs to $5{\sim}6C$ Shilla period. All of the hemp textiles examined exhibited similar characteristics found in ancient hemp textiles: they were woven by plain weave technique with s-twist threads. The examined silk could be categorized into plain woven silk, cho, and double woven brocade, all of them made with non-twisted threads and degummed silk. The density of the plain woven silk ranged from 39 threads to 144 threads. Cho was also found, which showed similar characteristics to those of Gaya and Bakjae tombs. One piece of 2/1 twill weave on plain ground and 12 pieces of double woven brocade were found and their average density was $97.4{\times}33.4/cm$ with denser warp than weft. The various thickness of the threads were observed in the examined plain braid. The silk with twining technique showed thicker warp than weft. This is similar to the techniques of fabrics found in the King Muryeoung's Tomb of the Bakjae period. Fabrics with the purple-like color were observed in the some of the double woven brocades and also on the plain woven silk imprinted on the remains. The purple-like color was revealed to be purple with a tint of violet. The two tombs from which the imprinted fabrics with purple-like color were found belonged to top-class social level of the Shilla period, which informs that the purple color was used exclusively for the people of higher social status. The floss silk was found between the double woven brocade and plain woven silk of the belt, which is an important evidence that the floss silk was used for stuffing in the early 6th century.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.536-553
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• 1998

Korea supposed the place of origin of soybean. Although it is speculated that it was edible in the era of the Three Kingdoms(A.D. 5-9C), there is no documentary evidence. The first record about the edibility of tofu was written down in the Goryeo dynasty, and there was several documents that tofu was exported to China and Japan in the Chosun dynasty due to excellent manufacture skills for tofu. Tofu has been a good source of protein as a food for the common people, though there were not many traditional kinds. Especially, tofu has been an important vegetarian foodstuff in a Buddist temple, and has been used for vegetable soup and skewered greens necessary for the sacrificial rites of the humbler class as well as of the royal court. We frequently made sliced raw tofu and fried tofu, and it was used for broil, stew, and casserole as well as stuffing. In addition, tofu and its bean-curd dregs were applied of making soy. In China it is assumed that tofu has been eatable since the time of the Han(AD. 1C). Chinese tofu and its products are various and generally 20 different varieties are used. There are many dishes applied of tofu. salted and plain tofu were used as Chinese appetizer dishes. Plain, salted, skinned or deep-fried tofu was stir-fried in an hot oiled pan with vegetables, meats and fishes. Additionally, there are a variety of tofu dishes utilized stewing, frying, steaming, and soup cookeries. Tofu first appeared in the era of the Nara(8C) of Japan and was come into wide use in the era of the Aedo(Tokyo). In Japan tofu and its products are various and introduced in Shojin cookeries prevalent in the Buddist temples. It is especially noticeable that frozen or skinned tofu was used for these. Japanese tofu cooking is more delicate than Korean and Chinese ones, and Japanese people do not use oil. Instead, they in general utilize steaming and broiling cookeries. In the western countries the history of tofu edibility is short. However, their practical application of tofu in the dietary life is very positive.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.275-275
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• 2017

Dressing is a seasoned mixture usually used as a stuffing in food. Quality characteristics and antioxidant activity of fruit dressing using lentil legume were investigated. The four groups were divided into D-1(fruit dressing purchased from the local market in Deagu, Korea), D-2 (grapefruit-sugaring dressing prepared with grapefruit sugaring and lentil legume paste), D-3 (vinegar dressing purchased from the local market in Deagu, Korea), D-4 (pineapple-vinegar dressing prepared with pineapple vinegar and lentil legume paste), and then they were analyzed with regard to general compositions, Hunter's color value, mineral and free amino acid content and antioxidant activities. The pH and titratable acidity in all samples ranged from 2.9 to 4.6 and from 0.6 to 1.2%, respectively. The crude protein content were 2.29% for D-2 dressing and 4.03 for D-4 sample, while were not detected D-1 and D-3 samples. In case of Hunter's value, The ' L'and 'a' values of all samples ranged from 45.98 to 56.54 and from -1.59 to 3.30, respectively. The D-4 sample exhibited the higher levels of Ca (215.40 mg/kg), K (1,105.83 mg/kg), Mg (233.63 mg/kg) and Fe (13.78 mg/kg). The levels of heavy metals (As, Pb, Cd and Hg) in all samples were not detected. The contents of total amino acid in D-3 and D-4 samples were 8.269 and 3.419 mg/mL, respectively. The highest contents of total phenols($191.13{\mu}g\;GAE/mL$) and DPPH radical scavenging activity(93.69%, Inhibition) were observed in D-4 sample.

• Journal of the Korean institute of surface engineering
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• v.29 no.6
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• pp.683-690
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• 1996

In this study, the diffusion barrier properties of $1000 \AA$ thick molybdenum compounds (Mo, Mo-N, $MoSi_2$, Mo-Si-N) were investigated using sheet resistance measurements, X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), Scanning electron microscopy (SEM), and Rutherford backscattering spectrometry (RBS). Each barrier material was deposited by the dc magnetron sputtering, and annealed at 300-$800^{\circ}C$ for 30min in vacuum. Mo and $MoSi_2$ barrier were failed at low temperature due to Cu diffusion through grain bound-aries and defects of Mo thin film and the reaction of Cu with Si within $MoSi_2$ respectively. A failure temperature could be raised to $650^{\circ}C$-30min in the Mo barrier system and to $700^{\circ}C$-30min in the Mo-silicide system by replacing Mo and $MoSi_2$ with Mo-N and Mo-Si-N, respectively. The crystallization temperature in the Mo-silicide film was raised by the addition of $N_2$. It is considered that not only the N, stuffing effect but also the variation of crystallization temperature affects the reaction of Cu with Si within Mo-silicide. It was found that Mo-Si-N is more effective barrier than Mo, $MoSi_2$, or Mo-N to copper penetration preventing Cu reaction with the substrate for 30min at a temperature higher than $650^{\circ}C$.

• Journal of Conservation Science
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• v.29 no.4
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• pp.389-394
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• 2013

Taxidermied specimen is the art of preparing, stuffing, and mounting the skins of animals (all vertebrate species of animals including mammals, birds, reptiles, and fishes) for display or for other sources of study. But, as these studies are weighted toward ecologic study, related studies on management and conservation environment are short. Also, the analysis of poisonous gas has not yet been studied. Therefore, this study will be suggested proper preservation methods through the analysis of deterioration on taxidermied specimen by poisonous gas. As a result, 4 types of major chemicals were detected in UV deterioration test, 7 types in RH and formaldehyde deterioration test. As a result of SPME, Naphthalene to be used as antiseptic were detected in all of the test conditions. Acetic acid that is VOCs were detected for factor. Moreover as the higher humidity it was, the concentration of chemicals were decreased.

• Food Science and Preservation
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• v.19 no.2
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• pp.209-215
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• 2012

A new recipe for $mandu$ was developed by adding ripened Korean cabbage $kimchi$. To counter the bad smell of ripened $kimchi$ and to enhance the function of the food, rosemary was added to it. The preference for the herb over $kimchi$ was determined via a sensory evaluation. The preference was in the following order from highest to lowest: rosemary, lemon balm, and thyme. Ripened Korean cabbage $kimchi$ was added to beef or pork stuffing for $mandu$. Sensory evaluation was used to determine the optimal contents of ripened Korean cabbage $kimchi$. The result showed that 75% of the $kimchi$ content was best for beef $mandu$ and 100% for pork $mandu$.

• Journal of the Korean Magnetics Society
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• v.16 no.1
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• pp.75-78
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• 2006

In case of contacts between semiconductor and metal in semiconductor circuits, they become unstable because of thermal budget. To prevent these problems, we use diffusion barrier that has a good thermal stability between metal and semiconductor. So we consider the diffusion barrier to prevent the increase of contact resistance between the interfaces of metals and semiconductors, and the increase of resistance and the reaction between the interfaces. In this paper we deposited tungsten boron carbon nitride (W-B-C-N) thin film on silicon substrate. The impurities of the $1000\;{\AA}-thick$ W-B-C-N thin films provide stuffing effect for preventing the inter-diffusion between metal thin films $(Cu-2000\;{\AA})$ and silicon during the high temperature $(700\~1000^{\circ}C)$ annealing process.

• Food Science of Animal Resources
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• v.32 no.1
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• pp.18-23
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• 2012

This study was conducted to survey the perception of domestic consumers about traditional pork dishes, and to utilize the survey result as a basis for the development of processed pork products. A survey was conducted on 218 domestic consumers regarding the following: general questions, propensity and preference to consume pork dishes, pork dishes feasible for export, and the types and problems of processed products feasible for export. The results of the survey showed that the respondents consumed pork dishes 3-4 times a month on average and they appeared to consume the pork dishes most frequently in specialized restaurants. The highest preference was shown in Samgyeopasal gui (grilled pork belly) and Galbi gui (grilled pork rib) among the pork dishes, whereas the lowest preference was shown in Kkubdegi gui (grilled pork skin) and Gookbob (boiled rice and pork served in soup). When the type of processed pork products available according to pork dishes were analyzed, the result showed that Samgyeopasal gui (grilled pork belly) and Nirbiani (slices of roast, seasoned pork in width) could be developed as a frozen product, Geyook Bokeum (stir-fried spicy pork), Bulgogi (Korean-style barbecued pork), and Galbi jjim (braised short ribs) could be developed as a retort product, and that Bossam (boiled pork eaten with a salty sauce and wrapped in greens), Pyeonyuk (slices of boiled pork), Jokbal (pork trotters), and Sundae (kneading together seasoned mixture of vegetables and glass noodles stuffing it into casings made of hog intestines, which are then tied off at the ends and boiled) could be developed as a vacuum-packed product. When the survey concerning the problems expected in the development of processed products using pork dishes was conducted, the result showed that there could be a texture change issue for Galbi gui, Samgyeopasal gui and Nirbiani; a preservation issue for Bossam, Pyeonyuk; a safety issue for Bulgogi and Geyook Bokeum; a taste and flavor change issue for Geyook Bokeum and Sundae; and a packaging issue for Gookbob.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.12 no.2
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• pp.1-41
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• 2001

The effect of smoking on the quality sausage Sausages were prepared from beef, port, chickens, games, fish and shellfish with polyphosphate salt and spices. Sausage history goes back to 3,000 years of age. The procedure of sausage 1) Meat Curing 2) Meat Control 3) Add Spices 4) Permissible Ingredients 5) Grinding 6) Mixing Emulsion 7) Stuffing 8) Showing 9) Smoking 10) Cooking 11) Drying 12) Packaging Sausage Product to get information on the effect of smoking onto the quality of meat produces. Sausage was smoked under a given conditions. Smoking was conducted as 35f$^{\circ}C$to 6$0^{\circ}C$ the related humidity of smokehouse was still at 60 to 70 percent. Results are as follows: 1. The Penetrated smoke in sausage was prolonged < p.<0.02 when sausage was smoked 2hours at 60~$65^{\circ}C$ the penetrated amount of free acetone in sausage was 0.5mg%. 2. Peroxide value of sausage as heating treatment both at 3$0^{\circ}C$ and at 5$0^{\circ}C$ was prolonged. 3. When sausage was heated at 3$0^{\circ}C$, bacteria of sausage increased In number while at 60~$65^{\circ}C$ bacteria of sausage increased In number fourteen hours. 4. When sausage was treated with smoking the distribution of free amino acids in sausage was changed markedly. 5. The longer smoking time of the products was the higher the content. 6. In case of oak wood smoke flavoring all of test samples. 7. Rapid decrease of does-response mutagenic curve of the smoke flavoring of oak wood and apple wood by in the peak of curve and phenol in the smoke flavoring. Continuous efforts are required to make sausages easily in the butcher shops and in the restaurants. 8. Sausage texture evaluation has 13 rules. It is Elasticity, Surface Moisture, Surface Smoothness, Center Hardness, Skin Toughness, Cohesiveness, Denseness, Moisture Release, Cohesiveness of Mass, Lumpiness, Graininess (of Contents), Skin separation, Oiliness and sensory 11 rules evaluation is color, texture, mold, flavor, sweet test, salty, sourness, bitter, and savory taste. 9. Smoked, component, peroxide value, bacteria, color, free amino acid, tenderness, flavor, shrinkage are important values.

• Journal of the Korean Magnetics Society
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• v.18 no.1
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• pp.32-35
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• 2008

Thermally stable diffusion barrier of tungsten carbon nitride(W-C-N) and of tungsten boron carbon nitride(W-B-C-N) thin films have studied to investigate the impurity behaviors of boron and nitrogen. In this paper we newly deposited tungsten boron carbon nitride(W-B-C-N) thin film for various $W_2B$ target power on silicon substrate. The impurities of the 100nm-thick W-C-N and W-B-C-N thin films provide stuffing effect for preventing the inter-diffusion between W-C-N or W-B-C-N thin films and silicon during the high temperature($700^{\circ}C{\sim}1000^{\circ}C$) annealing process.