• 보존과학연구
• /
• s.29
• /
• pp.65-90
• /
• 2008

This study examines the status and the physical features of Paraloid B-72 layers with examination of microstructure and analysis of organic matters. Paraloid B-72 layers were coated on samples from the colour layer of outer wall painting in Mireuk hall in Geumsan temple. On the basis of the previous examination result, it has made the samples which are similar to outer wall in Mireuk hall in Geumsan temple. The samples can be divided into two, one; 5% Paraloid B-72 coating and another is without coating. Then samples have been experimented under the compulsive environments of infrared radiation and immersion, thereafter compared the results of the damages and physical features between two samples. As a result of the comparison, the sample with Paraloid B-72 had more serious cracks, exfoliations and peeling layers than that of without Paraloid B-72. Otherwise, in the examination of ultraviolet radiation, the sample with Paraloid B-72 coating showed weaker physical properties, less density in structure of colour layer and less hardness in surface of colour layer than the sample without coating. The percentage of moisture content after the ultraviolet radiation was higher in the sample without Paraloid B-72 than the sample with Paraloid B-72 coating. Observing the conditions before the ultraviolet radiation, the sample with Paraloid B-72 coating demonstrated lower rate in moisture evaporation rate than the sample without Paraloid B-72. As a consequence, in examination of this samples, the change of physical features are increased in the sample with Paraloid B-72 coating than that without Paraloid B-72 when compulsive environment of heat, moisture and ultraviolet rays for a short term are imposed.

• The Korea Journal of Herbology
• /
• v.39 no.3
• /
• pp.1-9
• /
• 2024

Objectives : The purpose of this study was to find out the efficacy of placenta on the skin by comparing the difference effect between only MTS (microneedle therapy system) and the placenta extract application after MTS treatment. Methods : The present author performed once a week and total 4 times of MTS treatment. The treatment time took about 5~10 minutes and the depth of the needle was adjusted according to the participant's skin condition. One week after each treatment, the change of skin condition was measured. Two weeks after the end of the clinical trial, the skin condition was checked again. Results : In the case of moisture and elasticity, significant increases were observed in both the experimental and control groups. In the experimental group, skin temperature significantly decreased one week after the second treatment, and pore size significantly increased one week after the third treatment. In the case of skin tone, there was a significant temporary decrease after the first treatment in the control group, and in the experimental group, the skin tone showed a total decrease. Conclusion : When placenta extract was applied after MTS, skin temperature decreased and pores enlarged in the second and third treatments, and side effects such as rash and itchiness appeared. The final result showed a significant increase in skin moisture and elasticity. When animal-based ingredients containing high fat content are applied to the skin, the effect on the skin is good, but hypersensitivity reactions may occur, so use them with caution.

• Korean journal of applied entomology
• /
• v.3
• /
• pp.27-30
• /
• 1964

The effects of the rice weevils(Sitophilus oryzae L.) on naked barley and wheat were studied in connection with the moisture contents and the molds in the grain under the controlled conditions; R.H. $75\%,\; 28^{\circ}C.$ 1. The moisture contents of control grain were decreased $2.07\%$ for naked barley and $1.29\%$ in wheat in four weeks. 2. The moisture contents of naked barley which had been infested with 100 weevils were decreased $0.29\%$ and were increased $0.79\% in the berley infested with 200 weevils at t beginning. In wheat, the moisture contents were decreased by$0.84\%\; and\; 0.13\%$ in respective experimental lots. 3. The moisture contents of grains have close relation with the population densities of the weevils in the grain. 4. The pattern of the change in the moisture content of grain have close relation with the population densities of the weevils in the grain. 5. The number of the mold colonies in the grain increased exponentially with the increase in the population densities of weevils in the grain. 6. The species of the mold found were A. restrictus and A. versicolor, which were the most abundant, and A. candidus was also found, but Ins common.

• Korean Journal of Soil Science and Fertilizer
• /
• v.44 no.5
• /
• pp.878-886
• /
• 2011

The soybean is one of the oldest cultivated crops in the world. Microwave remote sensing is an important tool because it can penetrate into cloud independent of weather and it can acquire day or night time data. Especially a ground-based polarimetric scatterometer has advantages of monitoring crop conditions continuously with full polarization and different frequencies. In this study, soybean growth parameters and soil moisture were estimated using polarimetric discrimination ratio (PDR) by radar scatterometer. A ground-based polarimetric scatterometer operating at multiple frequencies was used to continuously monitor the soybean growth condition and soil moisture change. It was set up to obtain data automatically every 10 minutes. The temporal trend of the PDR for all bands agreed with the soybean growth data such as fresh weight, Leaf Area Index, Vegetation Water Content, plant height; i.e., increased until about DOY 271 and decreased afterward. Soil moisture lowly related with PDR in all bands during whole growth stage. In contrast, PDR is relative correlated with soil moisture during below LAI 2. We also analyzed the relationship between the PDR of each band and growth data. It was found that L-band PDR is the most correlated with fresh weight (r=0.96), LAI (r=0.91), vegetation water content (r=0.94) and soil moisture (r=0.86). In addition, the relationship between C-, X-band PDR and growth data were moderately correlated ($r{\geq}0.83$) with the exception of the soil moisture. Based on the analysis of the relation between the PDR at L, C, X-band and soybean growth parameters, we predicted the growth parameters and soil moisture using L-band PDR. Overall good agreement has been observed between retrieved growth data and observed growth data. Results from this study show that PDR appear effective to estimate soybean growth parameters and soil moisture.

• The Korean Journal of Food And Nutrition
• /
• v.22 no.4
• /
• pp.508-516
• /
• 2009

Chiffon cakes with 2, 4, 6, 8, or 10% of mulberry powder were made. Specific gravity and batter stability of chiffon cake batter were measured. And moisture content, color, height, weight, texture of chiffon cakes were measured. Consumers also evaluated the chiffon cakes for their liking. Specific gravity of control batter was 0.5 and there were no significant differences between control and chiffon cakes with 2, 4, 6, and 8% of the mulberry powder. The sample with 10% mulberry powder had specific gravity of 0.64 and it was significantly higher compared to the control. Stability of the batters were measured using Turbiscan and the control was the least stable whereas the batter with 2% mulberry powder was the most stable. The moisture content and weight of the cake did not differ between the control chiffon cake and cakes with mulberry powder. The height of the cake was the highest for the control cake at 7.56cm, but the differences between control, and samples with 2, 4, 6, and 8% mulberry powder were not significant. The sample with 10% mulberry powder had lower height of 6.55cm. 'L', 'a', and 'b' values of crust decreased significantly with increased content of mulberry powder. Crumb color('L' and 'b' values) decreased as mulberry powder content increased, while the 'a' value increased. Hardness significantly decreased as mulberry content increased. However, fracturability and springiness did not differ between control and sample cakes. Resilience of the control and sample cakes prepared with 2% mulberry powder were lowest, and resilience increased significantly as the amount of mulberry powder increased beyond 4%. Control cake was preferred overall by consumers, while the color, softness, and flavor of mulberry powder prepared cakes(particularly 2% powder) were specifically preferred. Mulberry flavor and astringency increased as the amount of mulberry powder increased, while sweetness did not change. The intensity of the egg flavor significantly decreased as the amount of mulberry powder increased. Intensity ratings of off-flavor did not differ among control and sample cakes. We recommend the addition of 2~6% mulberry powder to the recipe for chiffon cake.

• Journal of the Korean Applied Science and Technology
• /
• v.31 no.2
• /
• pp.305-312
• /
• 2014

The following study is the result of herbal teas puffed at different temperatures between $140{\sim}220^{\circ}C$. There was change of single breadth that some carbonization occurs according to rise of processing temperature and crude ash content rises relatively, and crude protein and crude fat content had hardly changed and moisture content decreased. The solid elution rate of the herbal teas appeared by 0.18~0.27% (w/w), it increased as puffing temperature rises. The reason for the increase in solid elution rates is due to the breakage of cross bridges between the raw materials in the herbal tea which are carbohydrates, proteins, lipids and etc. after treatments of physical changes rather than chemical ones. Benzopyrene content happened difference in B(${\alpha}$)P content according to processing temperature, raw material by 0.18~0.24 ppbs.

• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.2
• /
• pp.235-242
• /
• 2011

This study focused on the evaluation of the quality and sensory characteristics of salad dressing prepared from soy powder (Gochujang), in order to increase the level of usability for the Gochujang which is the representative seasoning and spice of Korea. The moisture content and pH of the salad dressing increased in proportion to the increasing amount of soy powder (Gochujang) (p<0.001). Regarding the sugar and salt contents, 20% of the soy powder (Gochujang) shows $26.17^{\circ}Brix$, While the largest value for salt content was 4.8%, with a significant difference existing among varivous samples (p<0.001) As the added amount of soy powder (Gochujang) increased, the sugar content of the salad dressing increased with a statistically significant change (p<0.001). Regarding chromaticity, when soy powder (Gochujang) was added the levels of lightness and yellowness showed a decreasing tendency, and the level of redness showed an increasing tendency, with a significant difference existing among various samples(p<0.001). The results of a sensory showed that, as the amount of added soy powder (Gochujang) increased, the color intensity, Gochujang flavor, and hot taste increased (p<0.001). The results of a sensory showed that, as the amount of added soy powder (Gochujang) increased, the Salad dressing of the glossy, sour flavor, sour taste, and oily level decreased tendency (p<0.001). The results of an acceptance test showed that a 15% content of the soy powder (Gochujang)showed the greatest acceptance values in categories such as appearance, taste, texture, and overall acceptability. Therefore, when making a salad dressing with Gochujang, it is appropriate to add a 15% content of Gochujang to improve the quality and sensory characteristics of the salad dressing.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.22 no.8
• /
• pp.1032-1042
• /
• 1998

The purpose of this study is to measure, compare, and investigate the physical properties of rayon/cotton blend fabrics treated with cellulase and cellulase & specific degeneration silicon and to present basic data which is in development a value-added fabric. The results are as follows. The condition for the treatment of cellulase was at 55$^{\circ}C$, pH 4 and the weight loss increased as the concentration of cellulase and the treated time increased. On treatment with cellulase, the crossectional view & longitudinal view of fiber noticed remarkable crack as weight loss increased and tensile strength and elongation decreased, and pilling was enhanced remarkably. KOSHI was increased, NUMERI and FUKURAMI were decreased as weight loss increased. In the basic characteristic value of clothing wearning, shape stability and drapability were decreased, but air content was improved. On treatment with cellulase & silicon, the degree of damage in the crossectional view & longitudinal view of the fiber reduced. Tensile strength, elongation, moisture regain improved. KOSHI and FUKURAMI were reduced, NUMERI was improved rather than when it was treated with cellulase. Therefore handle was improved. In the basic characteristic value of the clothing wearing, shape stability, air content, drapability were improved.

• The Korean Journal of Community Living Science
• /
• v.14 no.2
• /
• pp.63-70
• /
• 2003

In this experiment, the curd was made from soybean and cow's milk in the ratio of 7 to 3, and coagulated with Glucono-delta-lacton(GDL) and $CaSO_4&.$2H_{2}O& in the 1:1 ratio. During the procedure, the mulberry leaf powder was added. The amount of the added powder varied from 0.1 % to 0.5 %. This experiment aimed to show the change of yield, general components, minerals, amino acid, changes of pH, sensory properties of these products. As mulberry leaf powder addition increased, crude protein, crude fat, crude ash content, minerals and amino acids increased. Whereas moisture content decreased, and in particular,$Ca^{++}$, $K^+$ and $Na^+$ increased. On the other hand, in the sensory properties, the levels of satisfaction about the color, appearance, flavor, texture and savory were lower in mulberry leaf powder added than under control.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.53 no.4
• /
• pp.588-596
• /
• 2020

The seaweed Hizikia fusiformis is rich in protein, carbohydrates, vitamins, and minerals. We investigated the physicochemical properties and antioxidant activities of yanggaeng made with agar, sugar, honey, oligosaccharide, cooked white bean paste, and different amounts (0, 1, 2, 3, 4, and 5%) of H. fusiformis powder. The proximate composition, pH, sugar content, color, texture, antioxidant activity, and sensory properties of the yanggaeng were investigated. The moisture and sugar contents of the yanggaeng did not change despite increasing the amount of H. fusiformis. The pH decreased with increasing H. fusiformis. The lightness decreased significantly, whereas the redness and yellowness increased with increasing amounts of H. fusiformis. In the texture profile analysis, the hardness, gumminess, and chewiness decreased with increasing H. fusiformis content. The antioxidant activity of the yanggaeng increased with the concentration of the H. fusiformis powder. The yanggaeng containing 2% H. fusiformis had the highest overall sensory acceptance score. The addition of H. fusiformis to yanggaeng appears to improve its quality and antioxidant activity.