• Korean journal of food and cookery science
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• v.17 no.2
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• pp.149-155
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• 2001

Namul cooked with the standard recipe was examined by research of microbiological test for three months and sensory evaluation of frozen namul after reheating. When the namul was freezed storage, in the microbiological test namul began to change on the 40th day, but there was no problem about stability of storage until 3 months. The overall qualities of taste, flavor, color and texture were examined by sensory evaluation of frozen namul after reheating. The pH was seemed to change slowly, its color was changed on the 20th day from the beginning of storage. Radish root represented substantial difference in texture and overall quality on the 20th day. The off-flavor of immature pumpkin stated on the 25th day. Later 10days nettle tree mushroom began to be changed in its taste, texture, overall quality and appearance, then on the 25th day it was seemed to have low preference. But oak mushroom kept its quality good for 25 days. Oyster mushroom was changed in color, appearance and overall quality on the 20th day. Bracken had low preference in taste, texture and moisture on the 25th day. The color of spinach was changed on the 15th day, and its taste on the 20th day. Soybean sprout was changed in taste, texture and overall quality on the 15th day, and overall quality marked low preference on the 25th day Root of bell flower was changed on the 25th day(p<0.05).

• Food Science of Animal Resources
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• v.41 no.6
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• pp.983-996
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• 2021

This study explored the physicochemical, textural, and sensorial properties of a meat analog (MA) as compared to beef and pork meats. Results illustrate that MA patties had lower moisture, fat, and protein content, as well as higher ash and crude fiber than beef and pork. Likewise, MA patties had a higher pH, lightness (L^*), and redness (a^*) than either beef or pork. Pork meat exhibited the highest released water (RW) and cooking loss (CL) values, followed closely by MA with beef displaying the lowest values. Regardless of patty type, the post-cooking diameter patties were reduced significantly (p<0.05). However, the Warner-Bratzler shear force (WBSF), hardness, chewiness, and gumminess of beef were significantly higher than that of either pork or MA. The visible appearance of MA patties had more porous and loose structures before and after cooking. Consequently, based on sensory parameters, MA patties demonstrated the higher values for appearance and firmness, followed by beef and pork respectively, although the difference was not statistically significant. Therefore, the current study demonstrated that some physicochemical, textural, and sensory characteristics of beef and pork exhibited the most similarity to MA.

• Corrosion Science and Technology
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• v.17 no.6
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• pp.301-309
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• 2018

If galvanized steel is exposed to an outdoor environment, atmospheric corrosion will occur with time and red rust will form when the sacrificial protection capacity of zinc reaches its limit. With corrosion, the surface appearance of steel changes, and the properties of the exterior materials degrade. In this study, two kinds of galvanized steel, (GA and GI specimens) were subjected to an outdoor exposure test for 36 months in six regions of Korea. Chrominance (color, chroma, and brightness) and glossiness surface analyses were performed. The color change was not significant, regardless of the exposed area or the specimens tested. With increasing exposure times, the GA specimen became blackened by the formation of zinc oxide, and red coloration was increased by the formation of red rust. As the exposure time of GI specimen increased, the surface proceeded to blacken, but no red rust was formed and the color did not change significantly. Regardless of the outdoor exposure area or the specimen, longer exposure times led to lower glossiness, and this behavior appears to be influenced by the formation of zinc oxide.

• Journal of Fashion Business
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• v.26 no.5
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• pp.122-134
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• 2022

This study is conducted on hardening leather with improved firmness and stability of shape, based on research on types and thickness of leather. The purpose of this study is to test the physical properties of the leather for molding to prepare the foundation for leather molding based on the test results using four methods by thickness of Vegetable and Split. The tests were conducted using a total of five leather types, including three types of vegetable leathers and two types of split, by thickness. Based on the testing method for leathers in KS M 6882, the tests were performed at 27℃ with relative humidity of 65±20%. The samples were prepared with cowhide, size 9cm× 2cm. The measurement parameters are length and width. thickness, volume, mass, density. Regarding the hardening treatment method, changes in appearance and major physical characteristics of leather were reviewed by soaking in hot water, dry heating, hammering, waxing, and olive oil coating. The study results are as follows. In planar works, it is judged that hardening work using a hammer is more suitable for stiffness or density in order to prevent easy breakage with adult muscle density, rather than boiling water or baking. In conclusion, there is no curling, soot, or breaking phenomenon, and the densest curing method is 50℃ for 20 sec of V2 and 75℃ for 60 sec of V2 in boiling water. The combination of paraffin treatment improve waterproof and quality.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.s01
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• pp.124-138
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• 1988

This paper comprised a review of published literature dealing with the evaluation of tobacco quality and usability. Evaluation of tobacco quality and usability seems to be difficult not only due to our inability to define them in simple and easily measurable term but also due to their relations to the profitability of tobacco companies and safety of comsumers. Chemical constituents and smoking taste and aroma of the tobacco represent the underlying basis for tobacco quality: however, tobacco is still purchased upon its physical appearance. Grade and value system is very convenient for evaluating the tobacco quality, if the system is based on the triangular relationship of physical appearance, chemical and smoking properties of tobacco, and also based on intrinsic quality of the tobacco independent of external influences. Grade and value system for tobacco in Korea is thought to be influenced by external factors besides intrinsic quality. Therefore, we have to concern new systems that could be supplement to, or replacement for currently available grade and value system.

• Fibers and Polymers
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• v.7 no.4
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• pp.420-423
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• 2006

Spandex has been successfully applied on modified worsted spinning system to produce spandex core spun yam. However it's difficult to produce wool/spandex core-spun yam on woolen spinning system with the same modified device because the drafting device of the two systems is quite different. A new method is introduced to apply spandex on woolen spinning system in this paper. Core-spun yam produced in this way has good appearance and quality by comparing with normal yam. A series of experiments were carried out to study the influence of spandex drafting ratio and yam twist factor on tensile' properties and elasticity of core-spun yams. The results indicate that core-spun yam with spandex drawing ratio of 2.5 and twist factor of 13.63 has highest value of tenacity and breaking elongation.

• Proceedings of the KIEE Conference
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• 2004.07c
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• pp.1549-1551
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• 2004

The Electromagnetic properties in BiPbSrCaCuO superconductor was studied. In the measurement of current-voltage characteristics, a voltage across the superconducting sample was observed on applying an external magnetic field. The voltage continues to appear the removal of the magnetic field. The appearance of the voltage is ascribed to the trapping of magnetic flux. Depanding on the direction of applied magnetic flux less than 2.5${\times}$10-5 T, the voltage in the magnetized sample increases or decreases. It is considered that mechanism of voltage occurrence can be explained by applying filament model.

• Journal of Industrial Technology
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• v.22 no.A
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• pp.161-168
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• 2002

Latex modified concrete is governed by both cement hydration and polymer film formation processes in its binder phase. Such the reactions are expected to improve the polymer-cement co-matrixes themselves and the bond between the cement hydrates and aggregates, and to improve the properties of hardened latex-modified concrete. The purpose of this study was to study the strength and chemical resistance of Rapid-setting latex modified concrete(RSLMC) with the main experimental variables such as latex content(0, 5, 10, 15, 20%) and water-cement ratio(36, 38, 40%) at latex content 15%. Water absorption test was earned out to estimate water permeability resistance. Chemical resistance test was carried out to measure the weight change and to observe the appearance of RSLMC immersion in hydrochloric acid, sulfuric acid, and calcium choloride.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.14 no.6
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• pp.491-498
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• 2001

The relationship between electrical properties of YBaCuO superconductor and externally applied magnetic field was studied to develop a magnetic field apolarity sensor. The electrical resistance of the superconductor was increased by applying external magnetic field and even after removal of the magnetic field. The behavior was related to the magnetic flux trapped in the superconductor, which penetrates through the materials by the external magnetic field. Some portion of the superconductor was changed to a normal state by the trapped magnetic flux. The appearance of the normal state yielded to enhance the electrical resistance. Electrical characteristics of the superconductor with trapped magnetic flux were extremely sensitive to the external magnetic field and showed different responses depending on the direction of the magnetic field. Considering the observed properties of the superconductor with trapped magnetic flux, a magnetic sensor was fabricated to detect simultaneously both the intensity and the direction of the magnetic field.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.34 no.4
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• pp.44-50
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• 2002

This research was performed to investigate the physical properties and color appearance of Hanji manufactured using bast fibers dyed separately by two reactive dyes with different colors. The breaking length of color Ha was above 7 km. The fastness was five grade; the use of reactive dyes made the color of the Hanji not to be faded away. The Hanji manufactured by mixing uniformly two types of bast fibers separately dyed showed the mixed color of two different colors. However, the shives showed their original colors, resulted in irregular color patterns all over the sheets. The color of color Hanji with different colors in the front and back side of sheets showed color difference between front and back side of the sheets. Accordingly, the color of the sheet has a reflection from the backside, resulted in Pink. The colors of the Hanji appeared in this study could not be found from the Hanji manufactured by traditional methods.