• Journal of the Korean earth science society
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• v.25 no.4
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• pp.251-264
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• 2004

The Charnockite in Sancheong region is quarzofeldspathic rock containing orthopyroxene and garnet with a color dark than common granitic rocks. The Chamockite are mostly massive and medium to coarse-grained with K-feldspar phenocryst, but reveal weak foliation. The rock consist mainly of quartz, K-feldspar, plagioclase and orhopyroxene, with biotite, garnet, and anthophyllite. In petrochemistry, the Chamockite has 61-65% $SiO_2$ contents, varying gradually into the margin contacted with orthogneiss, which have compositions of felsic igneous rocks. Major element show almost systematical variation with those of the marginal orthogneisses, except the hornblende gneiss and anorthosite. The Charnockite and orthogneisses show the tholeiitic differentiational trend. Trace and rare earth element abundance patterns in the Charnockite show remarkable negative Sr and Eu anomalies similar to orthogneisses, but different from the hornblende gneiss and anorthosite. Eu contents of the Charnockite are richer than that of orthogneisses. The metamorphic condition of the Charnockite were tested by an orthopyroxene-garnet geotherrnorneter and a plagioclase-garnet geobarometer. Estimated P-T conditions are about $761^{\circ}C$ and 7 kbar at peak metamorphism, but $653^{\circ}C$ and 6.4 kbar at retrograde metamorphism. This suggests that the Charnockite have from an early stage of high-grade metamorphism to represent the granulite facies and then to a late stage medium-grade metamorphism belonging to the amphibolite facies.

• Journal of the Korean Society of Costume
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• v.24
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• pp.121-142
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• 1995

The Expressionism took shape in the early twentieth century, so called as the time of change and innovation which intermediated between the time of extreme prosperity and peace and the time of disruption. This study is based on the wide sense of Expressionism out of various concepts of Expressionism. The afore-mentioned phenomenon was emphasized all the more in the French Expressionism and it is the most important and substantial object in the Art to make a direct transference of emotion , feeling and thought and it could be regarded as one of characteristics of the French Expressionism . In Addition, the Expressionism produced " Aesthetics on Ugliness "Aesthetics des H lichen )" in creating work of art. It was an expression of the Existentialism based on Humanism for modern people who lived at time of nihility and such artistic movement accepted polarity and ambivalance concepts claimed by Nietzsche into three specific fields in accordance with thought and technique in the work of art and those are the Intuitional Expressionism. Cubistic Expressionism and Fantastic Expressionism. This study makes a close analysis of costume style trends on the basis of the categorized Expressionism enumerated as above. The characteristics of Intuitional Expressionism is that poverty and a sense of alienation dominated all society and thus the social reality brought a trend of social participation . This social reality effected significantly modern costume style and a reformative costume turned up at last . This reformative costume was classified into Gar onne look, Military look and Lingerie look by characteristics of style in order to make a close examination for the relationship between social reality and the reformative structure. Cubistic Expressionism effected costume forming and changed costume style through " Deformation " and " Distortion" in forming technique , and also it has developed geometrical style of costume, which could be symbolized by mechanism. And on the other hand, this Cubistic Expressionism has emphasized exaggerated expression ability to produce rigid and stiff style of costume. Fantastic Expression pursued basic artistic worth from the primitive and ethnic customs and accepted fantastic oriental Exoticism . This Fantastic Expressionism effected costume style of twentieh century and such designers as Lon Bakst, Paul Poiret, Elsa Schiapareli adopted intentive primary color. It also applied " Depaysment" to modern costume style , which introduced avant-garde design to give an impact through destruction of the existing traditional concept. This study also analized seven major representative costume designers of the early twentieth century. They are L on Bakst, Paul Poiret, Madeline Vionnet, JeanPatou, Gabriel Chanel and Elsa Schiaparelli. These designers deployed creative costume design work with peculiar expression technique based on the French expressionism. The costume study related to art history was so far made mostly to approach costume forming but only a few study is found to have approached idealistic background of art history in connection with creating costume. From that point of view, it is profoundly significant for this study to analize idealistic background and characteristics of Expressionism and relationship between costume and expressionism and to examine modern costume of twntieth century in conjunction with technical characteristics and spiritual sense of Expresionism.eristics and spiritual sense of Expresionism.

• Applied Chemistry for Engineering
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• v.28 no.3
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• pp.345-350
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• 2017

The sintered density of uranium oxide pellets for pressurized water reactors is generally analyzed with pellet's samples completed with the sintering process. In this paper, the sintered density was analyzed by the newly developed method measuring the chromatography of ammonium diuranate, a precursor of uranium oxide, by a spectrophotometer (CM-5, Konica Minolta) before completing the sintering process. As a result of the sintered density analysis based on the brightness, color coordinate values (L, a, b) obtained from five ammonium diuranate samples by a spectrophotometer and the trend line of sintered density analyzed by a previous method, the sintered density with respect to the L value was observed with 0.9967 of the decision factor $R^2$. In case of a value, $R^2$ value was 0.9534 indicating lower reliability than that of the L value. However, b value with $R^2$ value of 0.4349 showed a very low correlation.

• The Korean Journal of Food And Nutrition
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• v.29 no.1
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• pp.37-42
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• 2016

To develop an elderly diet food that can easily be chewed and swallowed, we manufactured elderly diet food using chicken breast meat with various amounts (0.9, 1.1, 1.3 and 1.5 g) of gelatin used as a viscosity agent, and evaluated their physico-chemical and sensory properties. As the amount of gelatin decreased, the lightness were increased, but the redness and yellowness were decreased. In the texture profile analysis, hardness, springiness, gumminess and chewiness were significantly increased with increased amounts of gelatin, but adhesiveness gradually decreased. Cohesiveness was no significantly difference. Free amino acid contents in elderly diet food using chicken breast meat did not show trend to increase or decrease, but the tyrosine contents were significantly decreased with increased amounts of gelatin. The sensory evaluations including taste, flavor and color were not significantly different. However, the texture and overall acceptance of elderly diet food using chicken meat containing 1.3 g of gelatin had the highest acceptance.

• Korean journal of food and cookery science
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• v.10 no.2
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• pp.94-98
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• 1994

Hardness and elasticity for SurichwijuIPyun(Korean rice cake supplemented with Surichwi) made with various levels of Surichwi(O∼40%) boiled in 1% sodium bicarbonate added water were decreased by increasing additional rate of Surichwi, but adhesiveness and cohesiveness didn't show constant increase or decrease. Guminess and chewiness showed significant differences by decreasing additional rate of Surichwi. As a results of sensory evaluation of Surichwiiulpyun, Julpyun supplemented with 20fs Surichwi showed the most favorite tendency in color, flavor and overall acceptability. Textural characteristics of Surichwijulpyun supplemented with 20 and 30% Surichwi in storing at 20$^{\circ}C$ showed less change than those of 0 and loft group. Gumminess and chewiness showed similar trend to hardness, and there were significant differences in additional rate of Surichwi and storage time.

• Food Science of Animal Resources
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• v.21 no.4
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• pp.337-343
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• 2001

Changes of Physicochemical compositions in domestic broiler chickens of different marketing standard range from 5ho (Korean traditional weight unite for chicken) to 16ho were assessed. The moisture contents of chicken breast were 74.00 ∼ 76.15% and there were no significant trend with weight difference. The chicken breasts of the light weight range(5ho∼8ho) contained high fat contents of 2.35∼2.78%. The chicken breasts of the heavy weight range(12ho∼16ho) contained low fat contents of 0.47 ∼0.66%. The chicken breasts of the heavy weight range had more protein contents than those of the light weight range. The chicken breast of the light weight range showed low Warner Braztler shear force (WBS) values when compared to those taken from chicken of the heavy weight range. However. there was no significant differences in water ho1ding capacity (WHC ) and cooking loss(p>0.05). In meat color the L* values (lightness) were 61.83∼71.33 and there were no significant differences for samples in different weight range except 5ho and 13ho. The b* valuers (yellowness) were 1.73 ∼6.79 and the values decreased with increasing chicken weight. In mineral composition. calcium and iron contents were decreased with increasing chicken weight. Phosphate, potassium and magnesium contents increased as weight ranges increased. The thigh meat separated from 11ho to 16ho had a similar tendency. In chemical composition(%). WBS, WBC. cooking loss, meat colors and mineral contents, compacted to breast in the same weight ranges. The results from this study would provide a basic information for establishment of marketing standard of chicken.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.281-286
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• 2010

Effects of soaking period on physicochemical characteristics of chokong (black soybean picked in brown rice vinegar) and soaking solution were investigated. The pH and soluble solid contents in soaking solution increased rapidly whereas total acidity decreased during the first 4 days of soaking. The sudden drop of color 'L' and 'b' values in soaking solution occurred one day after start of soaking; in contrast, 'a' value increased by 1 day, and then decreased for soaking periods. The strength and hardness of chokong showed a decreasing trend as soaking for a long time, and the values of chokong were lower than those of control (black soybean soaked in water and freeze dried). The protein bands of chokong for soaking appeared only under 24,000 Da of molecular weight by electrophoresis. The content of total amino acids of chokong pickled for 7 days was 86.86 mg%, about 3 times for 28.36 mg% of raw black soybean. The contents of essential amino acids, especially, leucine and phenylalanine increased greatly in chokong. In vitro digestibility for protein was 62% in raw black soybean and 84% in chokong pickled for 7 days. Therefore, these results may assumed that chokong will be good source of amino acids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.3
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• pp.446-453
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• 2014

To develop health functional gluten-free rice madeleines added with pine needle, rice flours were prepared by adding different contents (0.6, 1.2, and 1.8% on rice flour basis) of freeze-dried pine needle powder (PP) and extract (PE, by pressing pine needles). The preparation, textural and sensory properties, and antioxidative activities of rice madeleines were investigated. The antioxidative activities of rice madeleines added with PP and PE were higher than those of the control and were significantly different from each other. The specific volume of rice madeleines added with PE was higher than that added with PP. Lightness and yellowness decreased with increasing PP or PE content, whereas redness showed the reverse trend. Textural properties were also significantly different according to pine needle type and content. Hardness values of rice madeleines added with 1.2 and 1.8% PP or 1.2% PE were reduced compared to that of control. Hardness values increased while other textural properties decreased during storage. In the sensory test, color, flavor, and taste scores increased with increasing PP or PE contents, whereas flavor and overall quality scores were highest in rice madeleine added with 1.2% PP. Based on these results, pine needle powder addition improved antioxidative activities and overall quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.323-329
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• 1995

For the effective utilization of dark meat separated as by-product from skip-jack canning, the dark meat concentrate(DPC) was prepared by removal of extractable materials with ethanol from dried dark meat. Dark meat protein hydrolysate(DPH) was prepared by the hydrolysis of DPC with ${\alpha}-chymotrypsin$. ${\alpha}-Chymotrypsin$ hydrolysed DPC to the extend of 79% during 10hr. The solubility over a pH range 1~12 showed similar trend on the both of DPH and DPC. The highest solubility was 81% on the DPH and was 36% on the DPC at pH 3. The lowest solubility was 65% on the DPH and was 22% on the DPC at pH 7. The content of total free amino acid was higher in the DPC than in the DPH, but the content of total essential free amino acid was higher in the DPH. Especially, the contents of taurine in the DPC and DPH were much higher than those of other amino acids. The result of sensory evaluation on the fish sauce analogue showed good taste, color and odor at the supplemented level of 8g DPH per 100ml of raw solution of fish sauce analogue and didn't show signifcaint difference compared with market fish sauce(p<0.05). On the preparation of surimi gel, 2% substitution of DPH for the supplemented starch was the most appropriate level.

• Journal of the Korean Institute of Landscape Architecture
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• v.33 no.3 s.110
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• pp.31-42
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• 2005

Much has been made of the changes over time to apartment complexes during the era of rapid development in Korea. This study aimed at analyzing the chronological changes since the 1970s in the laws and regulations governing outdoor space and the residents' appreciation of outdoor space in Daejeon's apartment complexes. The results of this study can be summarized as follows: 1. Similar changes can be found throughout Daejeon's apartment complexes. As time has passed, the building-to-land ratio and the floor-to-land ratio have deceased. The high density trend of apartment complexes has continued until very recently. 2. Although residents' satisfaction with outdoor space around apartments has improved, land for athletic and commercial spaces still remains at its lowest level. Therefore, these kinds of spaces need improvement. 3. Comparing the characteristics of outdoor space in apartment complexes from the 1980s to present indicates that current apartment residents are much more satisfied with the outdoor space, but are conscious of the lack of adequate facilities for the elderly and the handicapped people, and of the hiか density of their apartment complexes. Therefore, these essential consciousness should also be further improved. 4. The residents are gradually becoming aware of changes to the outdoor space that have occurred over time in the apartment complexes, such as in the areas allowed to parking, pedestrians, and athletics. 5. These chronological changes relate to the residents' interest in the changes that have occurred to the outdoor space, especially the convenience of parking, the color of the buildings, the form of the buildings, and the shape of the roofs.