• Journal of The Korean Astronomical Society
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• v.38 no.2
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• pp.211-214
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• 2005

We performed a spatially resolved spectroscopic study of the thermal composite supernova remnant 3C 391 by the Chandra observation. Broad- and narrow-band X-ray images show a southeast-northwest elongated morphology and unveil a highly clumpy structure of the remnant. The spectral analysis for. the small-scale features indicates normal metal abundance and uniform temperature for the interior gas. The properties of the hot gas are largely in agreement with the cloudlet evaporation model as a main mechanism for the 'thermal composite' X-ray appearance, though radiative rim and thermal conduction may also be effective. An unresolved X-ray source, with a power-law spectrum, is observed on the northwest border. The equivalent width images reveal a faint finger-like protrusion in Si and S lines out of the southwest radio border.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.2
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• pp.207-213
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• 2008

This study examined the effects of added amounts of skate (Raja kenojei) flour on the physical and sensory properties, and consumer acceptability of Jook. As the level of skate flour increased the L-values and b-values decreased, and a-values increased. The Jook also had higher viscosity and lower spread ability values as the amount of skate flour increased. Sensory characteristics, such as color intensity, viscosity, nutty taste, and off-flavor increased significantly with the addition of skate flour. A consumer acceptability test indicated that the 3% skate flour group had the highest overall acceptability, appearance, flavor, and texture. In conclusion, to enhance the quality of Jook, a 3% addition of skate flour would be the useful.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.41 no.1
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• pp.9-16
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• 2009

Cylindrical dry forming mould was developed to carry out a feasibility study of dry forming of papers. The effect of disintegration, forming, humidification and pressing on dry formed papers was examined. Dry disintegrated fibers showed the similar fiber length distribution to wet disintegrated fibers, but they showed distorsion and damaged appearance on the surface. Process parameters required to form a uniform fiber pad was investigated. A proper screening and air dispersion method was selected that gives proper formation. Humidification and pressing conditions were examined to get a good dry formed papers in dry forming. Results showed that dry forming method can be used to make a sheets with reasonable formation and properties.

• Proceedings of the Korea Concrete Institute Conference
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• 2001.05a
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• pp.391-396
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• 2001

Exposed concrete execution is utilized insufficiently due to surface honecomb and undesirable appearance by entrapped air when existing placing method is applied. Therefore, surface glossing and impact properties of cement mortar incorporating fiber glass net blast furnace slag, expansive admixture and Polypropylene fiber are investigated in order to develop precast exposed concrete pannel by dry construction method. The kinds of the forms, placing method and admixture contents are varied. According to test results, surface glossing decrease with elapse of age. Considering the form kinds, surface glossing with acryle + astage shows the best performance. Placing horizontally shows positive results in reducing surface defects such as honecomb. Impacting resistance shows the best performance when glass fiber net applied, due to the enhance in toughness and absorption of impact.

• Journal of the Korean Home Economics Association
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• v.47 no.3
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• pp.79-85
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• 2009

This study examined the effects of added amounts of Lotus root powder on the physical and sensory properties, and consumer acceptability of Jook. As the level of Lotus root powder increased, L-value decreased and a and b values increased. The Jook also had higher viscosity and lower spreadability values as the amount of Lotus root powder increased. Sensory characteristics, such as color intensity, viscosity, nutty taste, and off-flavor increased significantly with the addition of Lotus root powder. A consumer acceptability test indicated that the 25% Lotus root powder group had the highest overall acceptability, appearance, flavor, and texture. In conclusion, to enhance the quality of Jook, a 25% addition of Lotus root powder would be the most beneficial.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.719-729
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• 2012

We sought to study the qualities and scientific benefits of Dongchimi, a traditional Korean food. We compared and analyzed ingredients used for the appearance and storability of dongchimi - honggot (Brassica juncea czerniak et coss), cockscomb (Celosia cristata L.), and beet Beta vulgaris L.). We specifically examined the antioxidative and antibacterial activity of pigments from extracts of these ingredients. Distilled water ($H_2O$) and 1% citric acid were used to safely extract pigments. The antioxidative activity of the pigments was then measured for total phenolic compounds, SOD (Super Oxide Dismutase), and EDA (Electron Donation Ability) by DPPH. The antibacterial activity of was also assessed by a Paper disc solution. Our results show that the pigments had sufficient antioxidative activity and had antibacterial properties against Gram positive and negative bacteria. In particular, Cockscomb (used for enhancing color) contained the highest amount of polyphenol compounds and had the most efficient antioxidative activity.

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.339-345
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• 2001

Baking properties of Korean domestic wheat flour supplemented with pine pollen powder were investigated. Farinographic characteristics showed that the addition of pine pollen increased water absorption without any changes in dough development time and stability of dough in comparison with control. A higher gelatinization temperature and a lower maximum viscosity of dough on amylogram were observed with pine pollen powder addition. The addition of pine pollen powder showed decrease in redness and increases in lightness and yellowness of bread crumb. A significant increase in bread volume was observed as the pine pollen powder added more. Springiness. cohesiveness and resilience of bread were increased by pine pollen powder. Sensory evaluation of bread showed that the addition of pine pollen powder, especially at the level of 1%, enhanced color, mouth feeling, bleak and appearance without significant reduction of overall acceptability.

• Food Science of Animal Resources
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• v.35 no.2
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• pp.232-239
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• 2015

The effects of adding shrimp (Periclimenes imperator) powder to Appenzeller cheese on quality and characteristics during ripening were investigated. Cheese samples were prepared containing 1.0%, 2.0%, and 3.0% shrimp powder. Changes in the lactic acid bacterial populations, pH, water-soluble nitrogen concentrations, consumer acceptability, colour and texture were monitored during ripening. The addition of shrimp powder did not affect the appearance or consumer sensory characteristics of the cheeses. Likewise, cheese cohesiveness, fracturability, and springiness were not significantly altered. It was concluded that the quality of the Appenzeller cheese was not affected by adding shrimp powder.

• Archives of Plastic Surgery
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• v.42 no.2
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• pp.232-239
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• 2015

A foreign body granuloma is a non-allergic chronic inflammatory reaction that is mainly composed of multinucleated giant cells. Foreign body granulomas may occur after the administration of any dermal filler. Factors such as the volume of the injection, impurities present in the fillers, and the physical properties of fillers affect granuloma formation. The formation of granulomas involves five phases: protein adsorption, macrophage adhesion, macrophage fusion, and crosstalk. The clinical and pathologic features of granulomas vary depending on the type of filler that causes them. Foreign body granulomas can be treated effectively with intralesional corticosteroid injections. Surgical excisions of granulomas tend to be incomplete because granulomas have ill-defined borders and moreover, surgical excisions may leave scars and deformities.

• Journal of the Korean Ceramic Society
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• v.13 no.2
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• pp.17-23
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• 1976

The study is an attempt to prepare the raw graze can replace the lead glaze that has been used for a long time as Korean Kimchi-jars. 1) The batch of the glaze that show the similar properties and appearance of lead-glaze were 40% of Yongin or Anseong Yakto, 40% of Ash and 20% of Anhydrous-Colemanite. It's Seger Formula was {0.86 CaO 0.02 MgO 0.12 KNaO} {0.26 Al2O3 0.0007 Fe2O3} 0.92 SiO2 0.3 B2O3 2) The firing temperature of selected glaze was 950-1050℃. 3) As the content of anhydrous-Colemanite was increased, the thermal expansion coefficient was decreased. 4) The color of leadless raw glaze was translucent light yellow. It was possible to obtain the same color as lead glaze by Fe2O3 and MnO2.