• Journal of Conservation Science
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• v.37 no.4
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• pp.380-390
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• 2021

The purpose of this study is to scientifically analyze the rocks of the Obongsan Mountain in Boseong, Jeollanam-do, which contains the largest extant quarry of Gudlejang (flat stone for heating) in Korea, and to scientifically determine the petrological characteristics of the area and the reasons for its use as a quarry. The rocks in the quarry are composed of light-green lapilli tuff, containing various types of lithic fragments and crystalline fragments in a vitreous matrix consisting of the fine feldspar crystals. The main constituent minerals were identified as quartz, plagioclase, mica, chlorite and opaque minerals. When the major element compositions were plotted on a Na₂O+K₂O versus SiO₂ diagram, all samples were situated in the same compositional area as rhyolite. In addition, the result of magnetic susceptibility measurement also showed a similar range of values, of 1.30 ~ 4.85 (×10^-3 SI), indicating that samples were fractionated from the same magma. Both rock types showed similar apparent specific gravity values of 2.32 ~ 2.60. In particular, plate-shaped joints are well developed in the Obongsan Mountain area, and many areas exhibit talus terrain. In conclusion, the rocks of this area is interpreted to used for a site of Gudlejang quarrying, because the rocks were easily obtainable due to the terrain characteristics, and their petrological properties made them suitable for use as Gudlejang stone.

• Advances in nano research
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• v.14 no.6
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• pp.557-573
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• 2023

The rapid growth of zinc-oxide (ZnO) nanostructures (NSs) on woven carbon fiber (WCF) is reported in this study employing a microwave-aided chemical bath deposition process. The effects of different process parameters such as molar concentration, microwave duration and microwave power on morphologies and growth rate of the ZnO on WCF were studied. Furthermore, an attempt has been taken to study influence of different type of growth solutions on ZnO morphologies and growth rates. The surface functionalization of WCF fabrics is achieved by successful growth of crystalline ZnO on fiber surface in a very short duration through one-step microwave synthesis. The morphological, structural and compositional studies of ZnO-modified WCF are evaluated using field-emission scanning electron microscopy, X-ray diffraction and energy dispersive X-ray spectroscopy respectively. Good amount of zinc and oxygen has been seen in the surface of WCF. The presence of the wurtzite phase of ZnO having crystallite size 30-40 nm calculated using the Debye Scherrer method enhances the surface characteristics of WCF fabrics. The UV-VIS spectroscopy is used to investigate optical properties of ZnO-modified WCF samples by absorbance, transmittance and reflectance spectra. The variation of different parameters such as dielectric constants, optical conductivity, refractive index and extinction coefficient are examined that revealed the enhancement of optical characteristics of carbon fiber for wide applications in optoelectronic devices, carbon fiber composites and photonics.

• Journal of architectural history
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• v.33 no.4
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• pp.43-50
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• 2024

In-beop-dang (因法堂) is a building type that can confirm the complex space composition of the hermitage in the late Joseon Period, which is designed to accommodate various functions such as Buddhist priesthood, living spaces, and auditoriums. These facts have been confirmed mainly through plan analysis in many previous researches. However, such a plan composition has the potential to lead to more in-depth research when dealt with consideration of the Korean traditional wooden structure. In particular, the composition of upper structure in In-beop-dang with Toi-maru in front of the On-dol room can be considered from the perspective of structural response to wooden architecture in the Joseon period after the introduction of Toi-maru. Based on the achievements of these prior studies, this paper was conducted to examine the compositional characteristics, including the upper structure of the Wha-jang-am (華藏庵) In-beop-dang. In order to examine the universal aspects of structural type changes to cope with the complex spatial composition of the In-beop-dang, the cases of an in-mountain hermitage of Kim Nyong-sa(金龍寺) Temple, Geum-seon-dae (金仙臺), Yang-jin-am (養眞庵), and Dae-sung-am (大成庵).

• Journal of Korean Society of Environmental Engineers
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• v.37 no.4
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• pp.197-203
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• 2015

Particulate matter (PM) has emitted in many regions of the world and is causing many health-related problems. Thus reasonable politics and solutions are needed to reduce PM in Seoul. Further it is required to clearly explain the major portions of chemical components contained in $PM_{10}$ to figure out the characteristics of $PM_{10}$, and to develop effective reduction measures in order to decrease the adverse effects of $PM_{10}$. $PM_{10}$ samples were collected in Seoul and analyzed their ions to examine the physical and chemical characteristics of ionic species. Since hydrogen ion ($H^+$) and carbonate ion (${CO_3}^{2-}$)) cannot be analyzed by Ion chromatography (IC), concentrations of $H^+$ and ${CO_3}^{2-}$ were initially estimated by pH and equivalent differences between anions and cations in this study. Starting from the study findings, good combination results for compositional patterns between anions and cations were obtained by applying a mathematical modelling technique that was based on the mass balance principle. The ions in $PM_{10}$ were combined with $H^+$, ${CO_3}^{2-}$, and supplement for $NO_3{^-}$, $Cl^-$ formed such compounds $NH_4Cl$, $NH_4NO_3$, $CaSO_4$, $(NH_4)_2SO_4$, $NaNO_3$, NaCl, $Na_2CO_3$, and $(NH_4)_2CO_3$ in the study area.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.668-675
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• 2011

The effects of adding goldenrod leaf (GL) and stem powder (GS) (1 and 2%) to sausage meat were evaluated for quality characteristics. The compositional properties, pH, cooking yield, instrumental color, emulsion stability, viscosity, texture, and sensory properties were investigated. Adding GL and GS increased the moisture and ash concentration in sausages. Furthermore, increasing the amount of added GL and GS helped to develop (p<0.05) cooking yield, emulsion stability, and viscosity in the meat batters. Sausages with 2% GL and GS had significantly higher springiness and hardness than those of the control. No significant differences in cohesiveness were observed among the treatments. CIE L*and CIE a*values were highest (p<0.05) in the control sausage. Treatment with 2% GL resulted in the highest CIE b* values (p<0.05) in batter and sausages. No significant difference was observed between the control and other treatments for the overall acceptability. Overall, this study indicated that GL and GS could be used as dietary fiber in sausages to improve quality characteristics.

• Journal of Conservation Science
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• v.35 no.4
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• pp.331-343
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• 2019

The purpose of this study was to investigate the material characteristics of black wares excavated from Yongyeon-ri, Damyang and to clarify the correlation of the factors that develop black coulor compared with black wares excavated from other regions. As a results of absorption rate, colour coordinate, compositional mineral, section analysis and contents showed high correlation between the kilns and the waste dumplings, indicating that they were made using the same materials. Second, comparing the microtextures and contents of the glaze layer with the excavated sherds from other kilns, a characteristic coagulation phenomena of iron oxides were not observed in Yongyeon-ri and Gilmyeong-ri, and it was considered that the material, mixing ratio, and firing environment were different from those of Bonggok-dong. In addition, statistical analysis using the major components revealed that the bodies of Yongyeon-ri were highly correlated with those of Bonggok-dong, which is nearest to the region, and similar to Gilmyeong-ri in the glaze layer. The characteristics of colorant were different depending on Fe₂O₃ content and K₂O content also contributed to the classification of the composition of each excavated kiln. Conclusionally, it can be seen from the scientific analysis that the colour of black wares excluded from different regions is materially different from that of iron oxide, the coloring condition, and the firing environment.

• Journal of architectural history
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• v.21 no.6
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• pp.19-34
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• 2012

This paper focuses on the spatial analysis of traditional houses in Huizhou during the Ming and Qing period in China. It first reviews the spatial characteristics of the houses in Huizhou. Typical configurations, spatial elements and spatial compositions of the houses are briefly examined. It then discusses how those spatial characteristics are applied to the houses. To do so, the review of existing research and literature on the houses was conducted. For a detailed analysis of the houses, a field survey was performed to collect research materials of the houses and to assess the application of the characteristics in the houses. At times, the plans of the houses were redrawn for a further analysis of the spatial compositions of the houses. Attempts have been made to understand the underlying principles of their spatial organization. For example, Jin (2010) examined the spatial organization of unit plans. Boyd (1989), Berliner (2003) and Dan (2005) similarly categorized the organizational typology of its varying designs. Son(1995) further interpreted the spatial relations of the variety of houses in a comprehensive manner. Nevertheless, their analytic methodology falls short of a complete explanation of the spatial expansion and transformation in the houses. Therefore, this paper examines the basic principles behind the spatial expansion and transformation of a variety of traditional houses in Huizhou. In doing so, it strives to make logical sense of design variations in the houses and reveal the theory behind them.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.815-824
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• 2006

This study was performed to determine the optimum ratio of each ingredient in the steamed foam cake with barley (Hordeum vulgare L.) sproutling powder. The experiment was designed according to the D-optimal design of mixture design, which showed 14 experimental points including 4 replicates for three independent variables (sugar 112${\sim}$139%, barley sproutling powder 1${\sim}$8%, and oil 5${\sim}$25%). The compositional and functional properties of test were measured, and these values were applied to the mathematical models. A canonical form and trace plot showed the influence of each ingredient on the mixture final product. The results of F-test, volume, color values (L, a, b), textural properties (hardness, gumminess, chewiness) and sensory characteristics (softness) decided a linear model, while the sensory characteristics (color, smell, taste, overall acceptance) decided a quadratic model. The volume of steamed foam cake was increased by sugar addition, and a negative effect was exerted by barley sproutling powder and oil. L and a of color values increased but the b value decreased with increasing sugar and oil content, whereas barley sproutling powder tended to decrease all color values. The addition of barley sproutling powder also had a positive effect on the textural properties (hardness, gumminess, chewiness). Sensory characteristics (color, smell, softness, taste, overall acceptance) could suffer counter results with the excessive addition of sugar, barley sproutling powder, and oil. The optimum formulations by numerical and graphical methods were similar: sugar, barley sproutling powder, and oil were 130.4%, 4.0%, and 10.7% by numerical method, compared to 130.4%, 4.0%, and 10.7% by graphical method, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.208-216
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• 2014

The purpose of this study was the optimization of mixing ratio of rice flour, potato starch and soybean flour baking domestic rice cookies with nuts. Response surface methodology, with a central composite design comprising 5 levels and 3 variables, was used to identify the optimal combination of rice flour ($X_1$), potato starch ($X_2$) and soybean flour ($X_3$). The physical properties of 16 samples were analyzed, including color L (p<0.001), color a, color b (p<0.05), spreadability (p<0.05) and hardness (p<0.05). In sensory evaluations, color (p<0.05), flavor, taste (p<0.05), crunch (p<0.05) and overall quality (p<0.05) were differed significantly among the samples. The optimal compositional ratios were 78.90 g rice flour, 18.96 g potato starch, and 15.90 g the soybean flour in 420 g total weight.

• 한국신재생에너지학회:학술대회논문집
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• 2010.11a
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• pp.121.1-121.1
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• 2010

We analyzed the temperature and chemical composition of 376 hot springs in Korea. It took about three days for the temperature to stabilize after the pumping test. After the stabilization, in-situ and laboratory analyses of the hot spring water were carried out. The average temperature and TDS were $29.95^{\circ}C$ and 2,071mg/L, respectively. The temperature ranging $25-30^{\circ}C$ were recorded from 70% of hot springs, and $30-35^{\circ}C$ of 15.4%. The maximum temperature was about $78^{\circ}C$. The value of TDS in 79% of the wells was below 1,000 mg/L. 5.5% of the wells, mostly developed near seashore, shows higher values than 10,000mg/L of TDS suggesting the influence of seawater. The hot spring water shows 8.49 of pH representing a weak alkali. For the mineral compositions dissolved in the hot spring in Korea, Na (431 mg/L) and Ca (188 mg/L) are the major cations, and Cl (840 mg/L) and $SO_4$ (213 mg/L) are the major anions.