• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.717-722
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• 2016

The purpose of this study was to evaluate the quality of madeleine added with different concentrations (0, 1, 3, 5, and 7%) of organic ginseng leaves. The study results found that the pH and moisture of madeleine with control were higher than those of the samples. On the other hand, specific gravity of madeleine was highest at 7% leaf content (1.04). The loss rate of madeleine was not significantly different among the samples. The Hunter L, a, and b values of crust decreased as the concentration of organic ginseng leaves increased. The Hunter L and a values of crumb decreased as the concentration of organic ginseng leaves increased, whereas b values of crumb increased. The hardness of madeleine increased after addition of organic ginseng leaves, whereas adhesiveness, chewiness, gumminess, and cohesiveness of madeleine decreased. 2,2'-Diphenyl-1-picrylhydrazyl radical scavenging activity of madeleine was significantly elevated with increasing content of organic ginseng leaves (P<0.05). In a sensory evaluation, healthy image and color were highest at 3% leaf content, whereas moistness, softness, and chewiness decreased as the concentration of organic ginseng leaves increased. The flavor and overall acceptability of madeleine added with 3% organic ginseng leaves were higher than those of both control and other samples. Therefore, the results suggest that 3% organic ginseng leaves addition to madeleine could be helpful for improving physical quality and taste.

• The Journal of Engineering Geology
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• v.14 no.3 s.40
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• pp.273-285
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• 2004

The mechanical properties of the Cretaceous tuff distributed in the Goheung area were measured in the laboratory. Tuff (Goehung tuff and Palyeongsan welded tuff) in the study area is classified into vitric tuff with regard to its composition. The specific gravity, the dry density, the water content, the porosity and absorption ratio in tuffs of the study area are 2.51, $2.52(g/cm^2)$, 0.12($\%$), 4.51($\%$) and 1.91($\%$) in means, respectively. In the tuffs, dry densities are in inverse Proportion to Porosities, and absorption ratios are highly proportional with Porosities. The uniaxial compressive strengths(UCS) in the tuffs ranges from 80.4 to 208(MPa) and the average of the strength is 141.1(MPa). According to the engineering classification of intact rock (Deere & Miller, 1966), the tuffs are assigned to the high strength rocks. The point load strength index ($Is_a$) in axial test is 4.2(MPa) on the average, and the point load strength index ($Is_d$) in diametral test is 2.2(MPa) in mean, and the point load strength anisotrophic index($Ia_{(50)}$) by the ratio of $Is_a$ to $Is_d$ is 1.93. There is close linear correlation between the uniaxial compressive strength and point load strength index, and the equation representing the correlation is postulated as follows : UCS = 22 $Is_{(50)}$ +49 (MPa) (r=0.95). It is considered that this equation is a useful tool to estimate UCS for tuff in Goheung area.

• The Journal of the Korea Contents Association
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• v.7 no.2
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• pp.246-254
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• 2007

As for comics and animation, the specific gravity came to become still larger in all the art fields together with the importance in various image media now which is useful and goes the time of the 21st century new media. Especially the demand of users to the vision culture which develops day by day, Sensitivity Engineering Department is trying to realize the necessity for a sensitivity design acutely together. The influence of the comics which have toxicity most also in Japanese culture in a geographical position like South Korea on it, and animation is the actual condition in the reason which has reached from youth universally to the layer for years, to be inquired systematic to a Korean comics language. This research was conducted as we thought sufficient study on various situations are required, and among them for the research of expressions of cartoons's characters, we've divided the expressions of characters that comes out in Japanese cartoons into categories of 'happiness, anger, sadness, pleasure' and 'fear, astonishment and dislike' and based on these categories, we've drawn out the minimum elements to express emotions in cartoon and prepared image-map by relating them with languages that express emotions of people and based on this, we've made a calculating tools on how our readers would recognize the expression languages. Samples of Japanese cartoons of which we've chosen for the purpose of drawing out the elements of expressions were limited to only published cartoons and we've made a foot steps for expression analysis of animation characters in the future.

• Journal of the Mineralogical Society of Korea
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• v.14 no.2
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• pp.99-110
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• 2001

A gem-quality yttria-stabilized zirconium oxide crystals were synthesized by the skull-melting method, using the RF electrical apparatus. Principal raw materials used were $ZrO_2$and 25 wt.% $Y_2O_3$as stabilizer and 0.03~0.05 wt.% $Nd_2O_3$decolorizing agent were added to it. The single crystals were approximately 20$\times$63 mm in size with chemical composition $Zr_{0.73}$ $Y_{0.27}$ $O_{1.87}$ . The crystals are isotropic with no appreciable anisotropism under a polarizing microscope. Their refractive indices are in the range of 2.15~2.18, specific gravity 5.85, Mohs' hardness 8~8.5, and reflectivity 13.47%. The zirconia crystals were confirmed to have cubic structure with Face-centered lattice(Z=4), space group Fm3m ($CaF_2$-type structure) and unit cell parameters are a=5.157 $\AA$. The optimal growing conditions for yttria-stabilized zirconia are 50 kW, 2.94 MHz in power and to use a crucible with 105 mm $\times$ 135 mm in size. When the lowering speed of the crucible was set 16mm/hr gave the best yield, 42%. Since the refractive index(2.15~2.18) of cubic zirconia is smaller than that of diamond, the angle between crown and pavilion should be fashioned to make it smaller than $40.5^{\circ}$ to show the maximum brilliancy and fire.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.536-541
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• 2008

In order to determine the effects of strawberry powder on the baking quality of cakes, yellow layer cakes were prepared with four freeze-dried strawberry powders substitutes, at levels of 0%, 1%, 2%, 3%, 4% and 5%. Then, the physical properties, baking properties and sensory characteristics of the finished cakes were assessed. The cakes were stored for 6 days at $22^{\circ}C$ and the change in hardness during storage was evaluated. The Viscosity of the doughs, as well as the specific gravity, increased as the amount of strawberry powder in the flour increased. The volume indices of the strawberry powder cakes were less than that of control, but the other indices did not differ from those of the controls. The crust color of the strawberry cakes evidenced a reduction in L. a and b values. The crumb color also evidenced a reduction in the L and b values, but the a values increased. Sensory characteristics were evaluated by 60 students from the Dept. of Food and Biotechnology. Crust color, crumb color, moistness, softness, taste and overall acceptance were measured via a 5-scale acceptance test. The crust color of cakes containing more than 3% strawberry powders and the crumb color of all strawberry cakes evidenced lower scores than the controls. Cakes containing 5% strawberry powders were least acceptable in terms of overall characteristics. Although cakes prepared with flour containing up to 4% strawberry powder were less acceptable than the controls, general sensory scores ranged in an average${\sim}$like range. The incorporation of strawberry power into cakes was shown to increase the overall hardness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.775-783
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• 2008

This study was performed to research quality characteristics of yellow layer cakes added with diacylglycerol oil and their effectiveness in reducing trans fatty acids and inhibiting accumulation of fats in the body. The diacylglycerol oil used in this study contained 80% diacylglycerol. In treatments 0, 10, 20, 30 and 40% of the weight of margarine were substituted with diacylglycerol oil. pH and specific gravity of cake batter of treatments increased with more diacylglycerol oil compared to that of the control group. Viscosity of cake batters of treatments also became higher with increasing diacylglycerol oil than that of the control. pH of cakes rose up with increasing amounts of diacylglycerol oil. Volume of cakes became bigger by reducing loss due to water evaporation in a baking process, resulting in a moister texture because of increased moisturizing capacity in oil. In the case of color, the Hunter's colorimetric lightness (L) got higher as the added amount was increased, and redness (a), yellowness (b) and color different ($\Delta$E) got lower against control accordingly. In particular, 30% treatment showed higher levels in the areas of volumes and moisture contents while 20 and 30% treatments were superior in sensory characteristics. Therefore, a yellow layer cake made by substituting 30% of the weight of margarine with diacylglycerol oil was expected to be a low-calorie cake because the oil improves taste and quality of cakes, reduces trans-fatty acids and inhibits accumulation of fats.

• Journal of Conservation Science
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• v.32 no.4
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• pp.459-469
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• 2016

The goal of this study was to examine property changes induced by the choice of filler used with an epoxy resin that was developed in 2014 to restore cultural assets and consider the applicability of the resin as a restorative agent. The properties of putty mixed with 9 types of fillers and as-developed resins were compared with those of existing materials with regard to stability, superiority and applicability. The potential of the putty as an alternative material was also examined. The materials produced the best adhesiveness, color change and hardness results when mixed with lime. Micro balloon produced the best wear rates and hardening times, while diatomite produced the best tensile and compressive strengths. A plaster and white mineral pigment mixture produced the best specific gravity. Every material except for lime exhibited about 2.5-20 times higher wear rates than the existing material, which is thought to exhibit an excellent cutting force. The hardening time was enhanced by about 0.5-9 times to improve convenience. The stability of the relic was also ensured by improving hand staining without any shrinkage or deformation. The material exhibited about 0.5-27 times less yellowing. Thus, it is thought to be a material that can reduce property changes and reduce the degree of relic fatigue which occurs during reprocessing and sense of difference from relic.

• Journal of Conservation Science
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• v.32 no.4
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• pp.549-560
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• 2016

The purpose of this study is to identify the material characteristics of blackwares excavated from the Bonggok kiln site in Jinan-gun, Jeollabuk-do Province, South Korea, by scientific analyses and a reproduction experiment. Scientific analyses were conducted to determine the physical properties, chemical composition and for microscopic observation of blackwares. A reproduction experiment was also conducted by producing ceramic samples with black glaze, red ocher and limestone, and then cross sections of the samples were observed. The analysis results showed that all the excavated blackwares have similar properties such as chromaticity, specific gravity, absorption factor and porosity, but there is a difference depending on the crystallization of the ceramics. Thermal analysis showed that the exothermic peak was observed at about $1200^{\circ}C$, and crystal structure analysis indicated the presence of mullite. Hence, it can be concluded that the firing temperature of the excavated blackwares was around $1100-1200^{\circ}C$. Moreover, the glaze present on these blackwares has about 22% higher $Fe_2O_3$ content than those excavated from other places; however, the former has lower CaO content. For the reproduction experiment, samples were made using limestone as a flux and red ocher as a glaze. The results show that the cross section of the glaze layer of the reproduced sample have iron crystals with dendritic structures, similar to those present in the excavated black-wares. It is assumed that such iron crystals were formed during the process of melting and solidification of the iron oxide present in the blackwares.

• Journal of Environmental Health Sciences
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• v.6 no.1
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• pp.1-9
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• 1979

An experimental study was carried out to develop a rural type toilet of which the effluent could not transmit parasitic diseases at a village in Kangwon Province, Korea, during the period of January through December 1978, A drum tank (dia. 57cm$\times$90cm) and a cement tank (100cm$\times$100cm$\times$100cm) were filled with human excreta collected from toilets of the villages (the ratio of feces to urine was estimated approximately 1: 5) at once and three threecompartment toilets were constructed and used by people. pH, temperatures and viability of parasitic eggs were examined with the content of toilets. Rusults are summarized as follows: 1. pH increased from 7.0 at the beginning of experiment to 7.5 or 8.0 after 4 months of storage in drum tank as well as in cement tank and so did from 7.0~7.5 in the first tank to 8.0~8.5 in the third tank of all three-compartment toilets. 2. Temperatures of content at middle part of toilets in January through March ranged from 2 to 6$\circ$C which were 2-4$\circ$C higher than those of air, and those of lower part were again 1~2$\circ$C higher than of middle part. but temperatures of air, at middle part andat lower part in April were 14$\circ$C, 9~10$\circ$C and 8~9$\circ$C respectively, in July 29$\circ$C, 20~21$\circ$C and 19~20$\circ$C respe ctively and in October 17$\circ$C, 14$\circ$C and 14~13$\circ$C respectively. 3. All the parasitic eggs were degenerated about 4 months after filling drum tank with human excreta on 10th April while 10% of eggs were degenerated on 15th May, and all the eggs were degenerated about 4 months after filling cement tank on 24th August while about 10% were degenerated on 11th September and 20% on 4th October. 4. Degeneration rates of eggs were only 5~15% at 5cm below surface in the first tanks of three-compartment toilets while 45~65% at 50cm below, and concentration rates of eggs in second tanks were 8~12% of those in first tanks and only a few eggs were found in third tank but all of them were degenerated. Specific gravity of liquid of 1.022~1.024 in second tanks was not enough for overflowing eggs into third tanks.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.5
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• pp.467-472
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• 1991

In order to investigate the changes of lipid ingredient and fatty acid content in flint corn by a growth process, total lipids from flint corn(Zea may l.) were extracted, purified and fractionated into three lipid classes (neutral lipid ; NL, glycolipid ; GL, phospolipid ; PL) by silicic acid column chromatography (SACC). Non-polar lipid ingredients and fatty acid contents were determined by thin layer chromatography (TLC) and gas chromatography (GC). And non-polar lipid ingredients were quantitatived by TLC scanner. The crude oil among proximare composition increased 2.74% to 4.43% and NL and PL were fractionated by SACC increased 48.5% to 86.02%, 1.01% to 2.73%, respectively. But GL decreased 50.4% to 11.25%. Neutral lipid ingredients identified monoglyceride, were 1.1~3.7%, 11.9~16.1%, 2.3~4.2%, 16.7~21.5% and 58.5~63.6%, respectively. The major fatty acids of NL were linoleic (48.9~61.0%), oleic(22.3~34.2%), palmitic (10.3~11.7%) acids and stearic, linolenic acids were also detected as minor components. The ratio of total unsaturated fatty acid to total saturated fatty acid presented a higher percentage of 5.87~6.34. The physico-chemical characteristics of flint corn lipids were presented as specific gravity presented 0.920, refractive index 1.468, saponification value 191.2, unsaponificable matter 0.97%, acid value 0.58 and iodine value 124.6, respectively.