• Journal of the Mineralogical Society of Korea
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• v.25 no.2
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• pp.63-76
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• 2012

Tachylite, black basaltic glass formed by the rapid cooling of molten basalt, locally occurs at the Basaltic Agglomerate Formation (BAF), the lowest formation of Ulleung Island. The purposes of this study are to characterize the occurrence and mineralogy of tachylite and to elucidate its formation condition, with emphasis on its fracture pattern, which can serve as implications for the early volcanic activity of Ulleung Island. To this end, we investigated the occurrence pattern of tachylite in the field and carried out mineralogical analyses using optical microscope, XRD, EPMA, and SEM. Tachylite occurs at the chilled margin of basic dikes which are distributed in Naesujeon, Dodong and Jeodong seasides, Turtle Rock, and Yaerimwon, whose widths vary from several cm to 10 cm. It is evident that the outer surface of tachylite is dense and smooth, whereas the inner surface, if fractured, is characterized by conchoidal fracture. The matrix of tachylite consists of amorphous, glass and some fine-grained phenocrysts present in tachylite include biotite, anorthoclase, sanidine, plagioclase, hornblende, and Fe-Ti oxides. The fracture patterns characteristic of tachylite are subrounded, oval, or less commonly polygonal, bounded by joints to form globule or lump. Taking into account texture and mineralogy, tachylite is interpreted to have undergone little subsequent alteration at low temperature via hydration or hydrolysis that could form clay minerals after it was formed. Because tachylite with peculiar fractures occurs as dikes in a close association with BAF, its presence is considered as reliable evidence that when tachylite formed, the most part of BAF was still under subaqueous conditions, or at least saturated with seawater.

• Journal of the Mineralogical Society of Korea
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• v.22 no.3
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• pp.261-277
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• 2009

This study is aimed to emphasize the significance of ore selection in lime manufacturing through the evaluation of applied-mineralogical impact factors of crude ores controlling calcination characteristics for some domestic limestones used currently for lime manufacturing. To do this work, systematic characterization and determination were carried out for the limestone ores and their calcination products in a fixed calcining condition (target temperature: $1000^{\circ}C$, retention time: 30 minutes, 2, 4, 10, 16 hours), and the results were correlated and discussed. Selected high-Ca limestones in this study are as much as > 98 wt%, but they are somewhat diverse in crystallinity, texture, and impurity composition. Synthesized quicklimes are varied depending on such a difference in ore characters. The Pungchon limestone has relatively very low calcination rate, and the limestones from the Gabsan formation and the Jeongseon formation exhibit good quality in calcination rate and decrepitation. Among these samples, the limestone ore from the Jeongseon formation is evaluated to be the best for crude ore in manufacturing of highly-reactive quicklime. In addition, it is characteristic that the Gabsan limestone comparative rich in Fe-bearing mineral such as pyrite and goethite is more conspicuous in sintering effect.

• Food Science and Preservation
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• v.9 no.2
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• pp.205-211
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• 2002

In order to selection of the suitable soybean varieties, the quality characteristics of meju and doenjang on 4 domestic soybean cultivars(Daeweon, Sodam, Jinpeum and Hwangkeum) were evaluated. Crude protein and lipid content was 26.7∼30.5% and 16.89∼19.31%. The content of total free sugar among 4 soybean cultivars were 4.99∼5.26% and composed mainly stachyose(2.59∼3.51%), raffinose and sucrose. The content of total free sugar of meju were the highest in Jinpeum among 2.10∼2.66% and composed mainly glucose. The lightness of meju lump in Hwangkeum was larger decrease than the others, the redness were higher in Daeweon and Hwangkeum, the yellowness was the highest in Sodam. The lightness of meju powder was the highest in Sodam, the redness was the lowest in Sodam, the yellowness was the highest in Hwangkeum. The chemical composition of doenjang were that : was the highest in Jinpeum among the 7.90∼9.71% crude lipid, in Daeweon among 9.67∼13.50% crude protein, in Sodam among 2739∼3825 mg% Formol nitrogen and in Daeweon among 6.88∼8.36% crude saponin, respectively. The content of total free sugar of doenjang were the highest in Hwangkeum among 1.88∼2.22% and composed mainly fructose and glucose. The lightness and yellowness of doenjang was the highest in Sodam, the redness was the highest in Hwangkeum. Doenjang by Hwangkeum had good score for taste, texture and overall quality in sensory evaluation.

• Journal of the Korean Home Economics Association
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• v.23 no.3
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• pp.55-61
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• 1985

This study was designed to find out the optimum processing condition and the characteristics of yeots : In this study, Yeoteses were made from glutinous rice, Rice, Millet, Sorghum and Corn by microwave oven. The textural parameters of various Yeotses were determined by sensory evaluation and Rheometermeasurement. RESULTS : 1. The sweetness of all the raw materials before saccharification is 11%. In case of the sweetness of the raw materials after saccharification, Glutinous rice was the highest(28.8%) and Corn was the lowest(17.7%). Also, the sweetness of Glutionous rice Yeots was the highest(86%) and Corn Yeots was the lowest(82.7%).It showed similar tendancy to the sensory evaluation for sweetness. 2. The pH of the raw materials before saccharification was 4.4.The pH of sorgphum after-saccharification was the highest (4.7) and that of Corn was the lowest (4.3). 3. In the sensory evaluation of the various Yeotses, Glutinous rice Yeots showed the best quality and it did not showed any significant difference between glutinous Yeots and Rice Yeots.The overalll quality of Milet, Sorghum and Corn Yeotses were inferior to Glutnous and Rice Yeotses. Textural characteristics by Rheometermeasurement revealed differences among the various Yeotses. Hardness, Cohesiveness, Adhesiveness were the highest in Glutinous rice and Rice Yeotses. Adhesiveness showed similar tendancy to that of the sensory evaluation. 4. However, Becuase glutinous rice is more expensive than rice, it is desirable that we use Rice Yeots.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.3
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• pp.11-20
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• 1987

The study was carried out to observe some fundamental effect of spices on tenderization of beef, particularly round muscle part. The study has been investigated analytically in terms of histological and sensory test to compare the tenderizing effect of the spices with respective effect of commercial meat tenderizer and mechanical tenderizer on beef. The results of formal titration assay using casein as a substrate were that garlic, radish and ginger were stronger in protein hydrolysis than the other spices. Beef with spice treatment produced partial degradation of muscle fiber and connective tissue. Connective tissues and muscle fiber were generally degraded conspicuously by the treatment of commercial meat tenderizer. A general disruption and severing of muscle fibers and severing of connective tissue were seen in the area of blade penetration. The results of sensory test on the texture were that F-value of 11.27 is significant at the 1% of the sample. Beef treated with spices was significantly tenderer than beef without treatment at 5% level.

• Food Science and Preservation
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• v.23 no.5
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• pp.631-637
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• 2016

Quality characteristics of Yanggaeng prepared with water extract (CRE) and powder (CRP) of roasted coffee ground (CR) were investigated. Total polyphenol content and DPPH raidcal scavenging ability of water extract of CRE were 13.52 g/mL and 78.75%, respectively. The pH ranges of Yanggaeng prepared with CRE (CREY) and CRP (CRPY) were 7.10~7.29 and 6.95~7.15, respectively. The DPPH radical scavenging activities of CREY containing 0.1~1.0% CRE showed 8.77~43.10% and CRPY containing 0.1~1.0% CRP showed 5.28~14.92%. The total polyphenol contents and DPPH radical scavenging activity of CREY and CRPY increased significantly with increasing CRE and CRP concentrations (p<0.05). Sensory evaluation which includes taste, flavor, texture, and overall acceptability of CREY and CRPY were higher than that of control. The overall acceptability showed the highest levels in Yanggaeng containing 0.5% CRE and containing 0.3% CRP. These results indicate the potential use of roasted coffee ground residue as a valuable resource for development of side menu in coffee restaurants.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.129-142
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• 2015

As an effort to increase the use of tomato as a food ingredient, this study prepared noodle with adding tomato powder and measured its quality characteristics. In the noodle containing tomato powder (0.5~2% of flour in volume), the water content was lower in the 1.5% and 2% tomato powder addition groups, and with increase in the tomato powder addition ratio the crude protein content and the crude fat content decreased and the carbohydrate content increased. The weight and volume of boiled noodle decreased with increase in the tomato powder addition ratio, and the pH of the water that boiled the noodle decreased and its turbidity increased with increase in the tomato powder addition ratio. Value L went down, and as to value a, the tendency of (-) green was stronger in the tomato powder addition groups than in the control. In addition, value b went up with increase in the tomato powder addition ratio. All the measurements of mechanical texture became significantly higher with increase in the tomato powder addition ratio, and DPPH radical scavenging activity and the total polyphenol content also went up. As to sensory palatability, the tomato powder addition groups were significantly higher than the control group in color, chewiness, and overall palatability. Specifically, palatability in terms of color and chewiness was highest in the 1.5% and 2% tomato powder addition groups, and overall palatability was highest in the 1.5% tomato powder addition group.

• Journal of the Mineralogical Society of Korea
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• v.20 no.2 s.52
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• pp.71-81
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• 2007

The marble-type dolomite from the Jasung Mine, which was farmed by duplicated affects of contact metamorphism and subsequent hydrothermal alteration, corresponds to a high-purity dolomite ranging up to above 98wt.% in dolomite contents. The dolomite contain minor impurities such as quartz, muscovite, and pyrite. It is characteristic that the dolomite is fairy Fe-rich corresponding to 0.4 wt.% due to the presence of pyrite of possible hydrothermal origin. The dolomite is nearly white-colored and constituting with subhedral crystals ranging $0.35{\sim}0.46mm$M in size, forming equigranular texture. Compared to the typical high-Ca limestone from the Pungchon Formation, the powder characteristics of dolomite is rather superior in milling efficiency, yields of fine particles, and size distribution. In addition, except for iron contents, the dolomite powder is no less superior than the limestone in quality and characteristics as fillers with respects to not only whiteness, oil absorption, and specific surface area but also shape characters such as elongation ratio, aspect ratio, and sphericity. This good characteristics of dolomite powder seem to be originated basically from comparatively higher grade and crystallinity of dolomite. Higher iron contents and the presence of sulfides prevents the dolomite from application for uses by thermal treatment, except for metallic manufacture. However, if proper ore separation procedure is available, the dolomite can be sufficiently utilized as substitutes for high-Ca limestone in most fields of filler industries.

• Journal of the HCI Society of Korea
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• v.13 no.3
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• pp.17-33
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• 2018

Humans process aesthetic functions of objects such as form, size, color, and texture through vision, while at the same time observe them with a symbolic function by a new psychological interpretation based on their past experience. Therefore, it is more important to study and understand the thoughts and psychological influences of how humans perceive with their eyes than what humans simply look with them. With this research purpose in the background, this study will demonstrate in detail the cognitive characteristics of analog and digital images as a symbolic function with a "formative" point of view. Five hypotheses were established, which were proven through the following tests: smartphone, most frequently used in our daily lives, is simplified to a two-dimensional line drawing form, which is set to instances where the R(radius) is applied to the horizontal line of the two-dimensional form of smartphone, where Run-in-R(radius) is applied, and R(radius) rounding is applied to the edges of those shapes. The shapes were combined to form 12 pairs, which was used in a test to the test subjects. As a result, some human characteristics were observed; in specific, some helped prove objectively how humans perceived analog and digital images as psychologically stronger as a symbolic function. If people's thoughts and feelings gained through such study could be stored in database as one value and be provided to product designers, I believe it could be developed into design form as a basic emotional design that consumers desire.

• Korean Journal of Agricultural and Forest Meteorology
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• v.14 no.2
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• pp.71-78
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• 2012

Eupatilin, one of representative medical components of mugwort, can be efficiently extracted from the 'Gangwha Sajabalssuk'. The Eupatilin content may depend on environmental factors such as soil and regional climate in addition to a genetic factor and Gangwha region has a profitable environmental condition for the mugwort growth. In this study, the climatological characteristics of Gangwha was analyzed in order to find the environmental condition of mugwort containing high Eupatilin in term of atmospheric, oceanographic and land variables. The climate of Gangwha is characterized by the relatively low daily temperature and large diurnal variation with plenty of solar radiation, long sunshine duration and less cloudiness. According to our correlation analysis, the long sunshine duration and the large diurnal temperature variation are highly correlated with the Eupatilin contents. The result implies that Gangwha has the favorable conditions for the cultivation and the habitat of the high-Eupatilin concentrated mugwort. Because of the sea surrounding Gangwha Island with low salinity and moderate wind, the salt contained in sea breeze is relatively low compared to other regions. Furthermore, Gangwha has clean atmospheric environment compared to other regions because the concentrations of toxic gases harmful to crop growth such as nitrogen dioxide ($NO_2$), sulfite gas ($SO_2$) and fine dust (PM-10) are lower in the air. The ozone ($O_3$) concentration is moderate and within the level of natural production. It is also found that moderately coarse texture or fine loamy soils known as good for water drainage and for the growth and cultivation of the 'Gangwha-mugwort' are distributed throughout the areas around mountainous districts in Gangwha, coinciding with those of mugwort habitat.