• The Journal of the Petrological Society of Korea
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• v.22 no.1
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• pp.9-17
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• 2013

Trachytic cliff showing a unique appearance like noodle is located in the Mt. Bipa, Seo-myeon, Ulleung island. This cliff is named 'Guksubawi'(means noodle-like rock) by its appearance. There is cliffs on three sides except north side and each side shows semi-vertical columnar joints obviously. This columnar joint has different character in appearance and mineralogy according to their direction and this tendency is remarkable in contrast between the east side and the west side. The consideration of the cooling processes after eruption of trachytic lava based on the contrast of both columnar joints dealt in the full text. In the morphological approach, the columnar joint on the east side has narrower space and chisel-like marks than the west side. And the joint walls are sharper on the east side than west side too. In the mineralogical approach, then, trachyte on the west side has bigger phenocrysts than the east side and is showing glomeroporphyritic texture and weak trachytic textures of lath of plagioclase. Around these differences between the east side and the west side, it modelled the typical temperature gradient while the cooling processes of hot rocks and the east side, consequently, corresponds to exterior of the entire trachytic volume. The columnar joint of the Guksubawi has the value of landscape and scientific importance about the forming processes of the columnar joint of trachytic lava, and so supposed it has enough values to preserved as natural heritage.

• Food Science and Preservation
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• v.21 no.5
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• pp.652-660
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• 2014

To maintain the microbiological safety of Prunus mume fruit before it is processed, it was treated with a combination of 0.5% citric acid and 0.1% Tween 20, and stored at $4{\pm}1^{\circ}C$ for seven days. The combined treatment reduced total aerobic bacteria, yeast, and mold populations in the fruit by 2.20 and 1.70 log CFU/g, respectively, compared to those in the control. Organic acid contents and the Hunter $L^*$, $a^*$, and $b^*$ values were not affected by the treatment during the storage. In addition, the dried Prunus mume fruit prepared with 40% red algae extract (RAE) or maltodextrin (MD) treatment and hot-air drying were compared with respect to the fruit's physicochemical properties such as color, total phenolic and flavonoid content, and microstructure. The hot-air dried samples had undesirable color changes and inferior textures. The RAE-treated samples had a higher total phenolic content (225.15 mg gallic acid equivalent (GAE)/100 g) and total flavonoid content (49.25 mg quercetin equivalent (QE)/100 g) than the other treatments. The treatment of Prunus mume fruit with RAE can provide better-dried products than can MD treatment or hot-air drying. These results suggest that the combined treatment with citric acid and Tween 20 can be effective in preserving the microbiological safety of Prunus mume fruit, and its dehydration using RAE is an efficient drying method.

• Journal of Applied Biological Chemistry
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• v.61 no.3
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• pp.219-226
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• 2018

The purpose of this study was to investigate the effect of thermal treatments, such as a sous-vide and a conventional hot water cooking, on the texture changes of soybean sprout. A novel method to measure texture properties of soybean sprout have been determined because of the irregular geometry of soybean sprout. The shape of cotyledon of bean spout was accurately analyzed using an image processing and a geometry model. To minimize the effect of the contact area on the texture measurement, a blade type of probe was selected for the measurement. True stress was evaluated to reflect the shape changes during deformation, and demonstrated that the measurement accurately distinguished the effect of thermal treatment on the texture. Different heating time (i.e., 0, 10, 20, and 30 min) was applied for both sous-vide and conventional cooking. Thermal processing caused hardening of textures for both cotyledon and hypocotyl of soybean sprout. The conventional cooking method showed higher stress values than those of sous-vide cooking. Sprouts cooked by sous-vide released the moisture after thermal processing while sprout cooked by a conventional water bath method could hold the moisture content during thermal processing. The soybean sprouts treated by conventional cooking method showed a higher score in sensory evaluation.

• Cartoon and Animation Studies
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• s.46
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• pp.151-179
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• 2017

The purpose of this study is to analyse the characteristics of the 1920s and 1930s to analyze the emotions of laughter in the popular culture, This period, such as the style of comic books, tools, and textures, has been influenced by the influence of the eodi, and it is in its way to establish the aesthetic aesthetics of the colonial Joseon Dynasty. In the pop culture of the 1920-30s, laughter was a new feeling in the gloomy atmosphere of colonial rule. It was the comic media that showed the sensation to the public, owned it, and injured it. Also, the comic book was an important period in which comic books were produced to produce quantitative and qualitative growth. The study explored how the comics interacted with other media in the 1920s and 30s. And the study analyzed what was selected in there. This can quickly explain how the comics gained, or how they obtained them. This shows how the comics gained, in a way, how they obtained laughter.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.1
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• pp.33-40
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• 1994

Effects of blanching on protein composition and texture in geoduck muscle during frozen storage at $-20^{\circ}C$ were investigated. In frozen muscle, sarcoplasmic protein and myofibrillar protein were decreased, while alkali-soluble protein increased rapidly. During the storage of the blanched muscle(at $95^{\circ}C$ for 2 min.), sarcoplasmic and myofibrilla protein showed slow decreases. The muscle blanched for 2 min(BM) showed the best texture among the samples treated with various blanching times(at $95^{\circ}C$ for 1, 2, 3, and mins). In comparing the textures of BM with raw muscle, hardness of BM was similar raw muscle, and elasticity and stress relaxation of BM revealed lower levels than those of raw muscle, but break elongation and toughness were higher. In the changes of texture of raw muscle and BM during the frozen storage, as the storage time lengthened, hardness and toughness of both muscles were stronger, and both stress relaxations showed greatly decreases during initial storage(7 days), and break elongation level of raw muscle showed rapid increases in 100 days but there were no changes in that of BM, Elasticity of raw muscle gradually reduced during storage while that of BM increased.

• Journal of the Korean Geotechnical Society
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• v.15 no.3
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• pp.131-149
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• 1999

It was found that surface roughness has a first-order effect on the interface shear strength and accordingly it should be accurately quantified if its role is to be properly understood. To quantify the surface topography, first of all, a variety of commonly used surface roughness parameters and profiling methods were reviewed in this study. Based on this review, the normalized roughness parameter. $R_n$(Uesugi and Kishida, 1986), the profile roughness parameter, $R_L$, and the surface roughness parameter, $R_n$(Dove and Frost, 1996), were selected to be appropriate candidates of roughness parameters and the digital image analysis based Optical Profile Microscopy(OPM) method(Dove and Frost, 1996) to be an appropriate profiling method for this study. Using a smooth and three textured HDPE geomembranes which encompass the range of textures and texture patterns commonly used, a series of roughness measurements on virgin and previously used geomembranes were performed. The results showed that both $R_L\; and\; R_S$ values appropriately reflect the degree of texturing for the geomembranes used in this study, however, $R_n$ value showed limited ranges of variation which may not be sufficient to permit distinction between roughness values for certain conditions. The results of this study will be extended to the investigation of the influence of surface roughness on interface strength in future study.

• Korean Journal of Agricultural Science
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• v.38 no.4
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• pp.631-639
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• 2011

This research was conducted to investigate potential use of New Zealand spinach (Tetragonia tetragonoides) as a new vegetable crop which will be cultivating in salt-affected soils including reclaimed land. Traditionally New Zealand spinach has been studied to explore functional compound or salt removing potential. To cultivate the crop species in the salt-affected soil widely, it is essential to obtain salt and soil texture responses under the controlled environment. Fifty nine New Zealand spinach ecotypes native to Korean peninsula first collected over seashore areas, and primitive habitat soil environment was evaluated by analyzing soil chemical properties from 32 locations. Different textures of sandy, silt loam, and sandy loam soils were prepared from nearby sources of sea shore, upland and paddy soils, respectively. Target salinity levels of 16.0 dS/m, 27.5 dS/m, 39.9 dS/m, and 52.4 dS/m in electrical conductivity (ECw) were achieved by diluting of 25, 50, 75, 100% (v/v) sea water to tap water (control, 0.6 dS/m), respectively. Various measurements responding to soil texture and irrigation salinity included plant height, root length, fresh weight (FW), dry weight (DW), leaf parameters (leaf number, leaf length, leaf width), lateral branching, and inorganic ion content. was found to adapt to diverse habitats ranging various soil chemical properties including soil pH, organic matter, exchangeable bases, EC, and cation exchange capacity (CEC) in Korea. Responding to soil texture, New Zealand spinach grew better in silt loam and sandy loam soil than in sandy soil. Higher yield (FW and DW) seemed to be associated with branch number (r=0.99 and 0.99, respectively), followed by plant height (r=0.94 and 0.97, respectively) and leaf number (r=0.89 and 0.84, respectively). Plant height, FW, and DW of the New Zealand spinach accessions were decreased with increasing irrigation salinity, while root length was not significantly different compared to control. Based on previous report, more narrow spectrum of salinity range (up to 16 dS/m) needs to be further studied in order to obtain more accurate salinity responses of the plant. As expected, leaf Na content was increased significantly with increasing salinity, while K and Ca contents decreased. Growth responses to soil texture and irrigation salinity implied the potential use of New Zealand spinach as a leafy vegetable in salt-affected soil constructed with silt loam or sandy loam soils.

• The Journal of Natural Sciences
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• v.7
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• pp.83-90
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• 1995

The microstructural and textural development during rolling is compared in two Hadifield's steels (high Mn steel), one having low carbon content (0.65 wt.%) and the other high carbon (1.35 wt.%).In low carbon Hadfield's steel (LCHS) mixed microstructures are formed which contain intrinsic stacking faults, deformation twins, and brass type shear bands. The deformation twins are thought to be formed by the stacking of intrinsic stacking faults. The similar development to 70-30 brass texture is observed in early deformation. However the abnormal texture is developed after 40 % deformation, which is thought to be due to the martensite phase transformation. In high carbon Hadfield's steel (HCHS) mixed substructures of dislocation tangles, deformation twins, and shear bands (both copper and brass type) are found to develop. The texture development is similar to that of 70-30 brass. This is consistant with no carbon segregation and no martensitic phase transformation in HCHS. In spite of the difference of substructure and texture development during rolling in two steels, the difference in stacking fault energy is measured to be small ($2 mJm^-2$). The carbon segregation is only occurred in LCHS. Thus it is thought that the carbon segregation influence the microstructure and texture development during rolling. This is related with martensite phase transformation in LCHS.

• The Journal of the Petrological Society of Korea
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• v.18 no.3
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• pp.211-221
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• 2009

This study illustrates the relationship between the petrographic characteristics of micrographic granite and the topographic features around Ijin-ri. Light-brown to light- gray granite is composed of intergrown fine-grained quartz + orthoclase, displaying micrographic textures. Miarolitic cavities are abundant. Many micro-landforms including tor, tafoni, and gnamma occurred in the micrographic granite of the study area. Tafoni is dominant in the north and gnamma is dominant in south. From our study of the occurrence and textural properties, two alteration zones were clearly identified; one is an external zone (A) characterized by abundant of small sized miarolitic cavities and the other is an internal zone (B) having them less than zone A. The former is dominant in north, and the latter is dominant in south. Particular geomorphologic features such as fluting cores and raised rims are present in the Ijin-ri area. This suggests that development of miarolitic cavities played an important role in the formation of the various geomorphologic features. Consequently, the petrogenesis of the micrographic granite is related to geomorphologic features in the external zone typified by abundant tafoni such as the tiger rock, and the formation of a platform as micro-landforms is influenced by thetextural differences of host rock in the internal zone.

• Food Science and Preservation
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• v.23 no.5
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• pp.727-737
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• 2016

This study was carried out to determine the descriptive sensory profile of oriental melon. The sensory profile of oriental melons (cultivated in Seonju, Kyungsangbuk-do) were used quantitative descriptive analyses and twelve trained panel developed the total forty sensory attributes related appearance, aroma, texture etc. Six appearances attributes and two aromas attributes were derived from whole oriental melon with skin. Five aromas, six tastes and six textures were derived from the mesocarp of oriental melon. And also, oriental melons were analyzed for pH, titratable acidity, solid soluble contents and weight. The weight, titratable acidity and soluble solid content of oriental melons showed significant differences according to samples. And also, in the sensory attributes of these samples by trained panel and consumer test, there were significant differences between organic cultivated samples and conventional cultivated samples. Based on principal component analysis of sensory attributes data by trained panel and consumer, oriental melons were primary separated along the first principal component, which accounted for 27.73% (trained panel test) and 19.82% (consumer test) of total variance (trained panel test; 58.36%, consumer test; 46.18%) between the samples farm, cultivation method, total acidity, sweet aroma, bitterness, etc. Generally, whole oriental melon with skin showed significant differences in the sensory attributes according to cultivation method and farms. But, the mesocarp and endocarp part showed not certainly differences in the sensory attributes between organic cultivated samples except conventional cultivated samples.