• Journal of the Korean Society of Clothing and Textiles
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• v.35 no.2
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• pp.206-217
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• 2011

The dyeing properties of cotton fabrics with bamboo colorants were studied by investigating the analysis of bamboo colorants, the effect of dyeing conditions (dye concentrations, dyeing temperatures and times on dye uptakes), effect of mordants, and color change. The various colorfastness of dyed fabrics were evaluated for practical use; in addition, the antimicrobial ability, ultraviolet-cut ability, and deodorant ability were also estimated. In the UV-Visible spectrum, the wavelength of the maximum absorption for bamboo stems and leaves extracts was found to be 280nm and 295nm, respectively; in addition, bamboo colorants produced a yellow color. From the FT-IR and GC-MS results, it was assumed that the chromophoric substance from bamboo extracts was composed of flavones substances with tricin. An increased dyeing concentration resulted in a larger dye uptake and a Freundlich absorption isotherm was obtained. A larger dye uptake occurred as the dyeing time and temperature increased. The post-mordanting was more effective than pre-mordanting. Mordants, Fe and N.Fe, were effective for an increased dye uptake. The color of fabrics mordanted with Cu and N.Cu changed to GY. Regardless of mordanting, the colorfastness on the washing of dyed fabrics showed a low rating compared to other fastness. Mordanting adversely affected the lightfastness of dyed fabric. The dyed fabric showed very good antimicrobial abilities of 99.9%. In addition, the ultraviolet-cut ability and deodorant ability improved in cotton fabric dyed with bamboo extracts.

• The Research Journal of the Costume Culture
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• v.17 no.6
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• pp.1129-1140
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• 2009

The pine needles has been used as medicines and it is using as dyeing as well as food. It is distributed through 50% in Korean forest. The pine needles is related to antimicrobial activity, however, dyeing properties of the extract components and effects of them are not well known yet. To examine dyeing properties of the pine needles extract, various fabrics(nylon, silk, wool, and soybean) were dyed under different dyeing conditions, and mordanted with one of five mordants(Al, Sn, Fe, Cr, and Cu). Dye uptake, Colors and Colorfastness of the dyed fabrics were measured. By the K/S values, dye uptake of all the dyed fabrics enhanced as increasing dyeing temperature and dyeing time. The highest K/S values were obtained from the protein fiber(wool and silk) fabrics dyed with water extract at $100^{\circ}C$, and with ethanol extract at $90^{\circ}C$ for 80 minutes. Colors of the dyed fabrics showed variety of yellow, brown and green colors. Colors changed by using Cu, Fe and Cr mordants: Cr-mordanted fabrics into light green, Fe-mordanted fabrics into reddish brown, and Cu-mordanted fabrics into deep green in ethanol extraction. Dry-cleaning fastness of the dyed fabrics presented good to excellent except wool fabrics dyed with ethanol extract. Washing fastness of the dyed nylon and soybean fabrics were good to excellent but wool and silk fabrics showed average grades. Most dyed fabrics were poor to light fastness.

• Food Science and Industry
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• v.50 no.2
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• pp.12-26
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• 2017

Processing steps such as washing and cutting, involved in preparing fresh-cut produce causes tissue damage, leading to rapid quality deterioration. Major defects of fresh-cut produce are discoloration, softening, off-odor development, and microbial growth. Packaging of fresh-cut produce has been changed to reduce these quality problems. Flexible packaging film is widely used to pack fresh-cut produce. Vacuum packaging was the popular packaging method in the beginning of fresh-cut industry in Korea. Vacuum packaging creates high $CO_2$ and low $O_2$ levels to control browning of fresh-cut produce. However, these conditions induce some visual defects and off-odor development. Discoloration problem was also found when fresh-cut produce was packaged with conventional packaging film or plastic tray. Modified atmosphere (MA) packaging is effective for prolonging shelf-life of fresh-cut produce by decreasing $O_2$ and increasing $CO_2$ concentration in the package. Retail MA packaging using different oxygen transmission rate (OTR) film and micro-perforated film has started to be applied to fresh-cut produce in Korea. Proper MA package design that provides optimum range of $O_2$ and $CO_2$ partial pressures is one of the major challenges in the industry. An initial package flushing with $N_2$ or an low $O_2$/high $CO_2$ atmosphere is also used to more rapidly establish steady-state MA condition. Film OTR and $O_2$ flushing affects the fermentative volatile production, off-odor development, electrolyte leakage, discoloration, $CO_2$ injury, microbial population of fresh-cut produce. There is also a demand for convenient packaging to attract consumers. Rigid fresh-cut produce container for retail market has increased since the packaging provides excellent protection from physical damage during transport. Rigid tray used as actual serving vessel for the consumer is increasing in Korea. The tray with flexible lid to wrap or seal fresh-cut produce is more and more gaining popularity. Further practical technology to control quality change and microbial growth for each fresh-cut product has been studied since various fresh-cut items were required. The fresh-cut industry also focuses on searching for more convenient and environmentally friendly packaging.

• The Research Journal of the Costume Culture
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• v.30 no.6
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• pp.799-813
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• 2022

The environment has increasingly attracted attention and fashion brands need to use new growth models by developing eco-friendly products, along with the drastic climate change. This study drew design guidelines from the factors of clothing disposal and reuse to propose ways to extend the longevity of clothing. It sets the design goals for the longevity extension of clothing as flexibility, originality, durability, and adjustability and drew a specific design guideline. The design methods used to achieve such goals are as follows. First, the design that is flexible in terms of physical changes needs to increase its activity and to be changeable, by applying pleats, rubber bands and elastic materials to the parts with many physical changes and movements. Second, it is necessary to reinforce the brand identity, create design that is flexible in terms of fashion and design very rare and attractive products, for the goal of original design beyond fashion. Third, it is necessary to increase the quality of clothing and improve the durability which can be decreased by washing and wearing. Fourth, it is necessary to create the design that can produce various styles, preserve the state of clothing and maintain its hygienic conditions by using removable detailed designs, shape-transformation designs and the designs which can be adjusted to climate changes and states, for the goal of adjustable design with better functionality. The findings provide ideas for fashion experts to pay more attention to the extending the longevity of clothing products and to develop eco-friendly designs and strategies.

• Textile Coloration and Finishing
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• v.35 no.2
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• pp.82-96
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• 2023

The purpose of this study is to enhance the usability of hanji fabrics by expanding the color space of hanji fabrics. For the expression of various colors of hanji fabrics, single and combination dyeing were carried out using natural indigo(Niram, Polygonum tinctorium), marigold extract colorant, and madder extract colorant for three types of hanji fabrics with different fiber compositions(hanji, hanji/cotton, hanji/silk). The light, medium, and deep colors obtained through individual single dyeing were shown to be PB Munsell colors in the case of indigo dyeing, Y color for marigold dyeing, and R color for madder dyeing. For combination dyeing, indigo dyeing was first carried out under the conditions for light, medium, and deep colors, respectively, and marigold or madder dyeing was performed thereafter. Indigo and marigold combination dyeing produced PB, B, BG, G, and GY Munsell colors and indigo and madder combination dyeing produced PB, P, RP, and R Munsell colors. Overall, the color change of hanji/silk fabric was more diverse than that of hanji fabric and hanji/cotton fabric. In the indigo, marigold, and madder combination dyeing into individual deep colors, blackish PB and P Munsell colors was obtained. Colorfastness to washing, dry cleaning, rubbing, and light were relatively good with above rating 4. Finally, 9 colors excluding YR color out of 10 Munsell color were obtained. We confirmed that the expansion of the color space of Hanji fabrics by the single and combination dyeing with indigo, marigold, and madder.

• Journal of the Korean Recycled Construction Resources Institute
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• v.4 no.3
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• pp.299-306
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• 2016

In this research, influence of low quality aggregate on engineering properties of concrete was evaluated experimentally. From the experiment, the fresh properties of slump and air content were controlled with unit water and AE dosage and all mixture were designed to have similar fresh properties of slump and air content with various quality of aggregate. Under this conditions, comparing with the mixture with high quality aggregate, the mixture with low quality aggregate showed the unit water and AE dosage were increased about 18 and 98%, respectively, because of poor grading and quantity of fines. For compressive strength, the low quality aggregate, specifically, exploded debris, clay sand, and sea sand contributed on decreasing compressive strength about 20~35%. Additionally, the concrete mixture including low quality fine and coarse aggregate showed adverse quality in not only compressive strength but also durability of freeze-thawing resistance, drying shrinkage, carbonation, and chloride ingression. Therefore, it is considered that for low quality aggregate, extra treatment processes such as washing or controlling gradation, and regulation to limit the use of low quality aggregate are needed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1656-1663
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• 2013

Processing conditions of mackerel sausage were optimized for number of washes (0, 1, 2, and 3 times) and percentages of various additives: salt (1, 1.5, 2, 3%), phosphate complex (0.1, 0.3, 0.5%), sugar (1, 2, 3%), and corn starch (1, 3, 5%). The whiteness of mackerel sausage significantly increased with increasing washing time, but the whiteness of mackerel sausage prepared with additives did not show large differences. Conditions consisting of two washes, 2% salt, 2% sugar, and 5% corn starch showed the highest hardness and gel strength, whereas the group supplemented with phosphate complex showed no considerable differences compared to the control. In the sensory evaluation, the mackerel sausage prepared with two washes compared to the control scored higher for color, aroma, and overall preference. In addition, mackerel sausage supplemented with 2% salt, 2% sugar, and 5% corn starch scored highest in overall preference. There was no significant difference in mackerel sausage supplemented with phosphate complex. Therefore, these results suggest the optimal conditions for improving the texture and sensory properties of mackerel sausage were two washes, 2% salt, 0.5% phosphate complex, 2% sugar, and 5% corn starch.

• Reproductive and Developmental Biology
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• v.35 no.1
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• pp.61-65
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• 2011

The objective of this study was to examine the effect of various discontinuous Percoll washing conditions on motile sperm recovery rate and motion kinematics. Frozen semen samples from 3 bulls (0.5 ml plastic straws, 6% glycerol in egg yolk-Tris-glycerol extender) were thawed in $37^{\circ}C$ water bath for 1 min. After thawing, the mixed semen samples were randomly allocated to 12 treatment groups. Briefly, the spermatozoa were centrifuged for three different time lengths (10, 20, and 30 min) at two gravities ($300{\times}g$ and $700{\times}g$) through two concentrations of discontinuous Percoll density gradient of 1 ml 90%: 1 ml 45% Percoll and 2 ml 90%: 2 ml 45% Percoll to remove extender, debris, and dead spermatozoa. Motile sperm recovery rate and motion kinematics were evaluated by computer assisted sperm analyzer using Makler counting chamber. Sperm motility (%) and motile sperm recovery rate showed similar pattern in all treatment groups. However, sperm motility (%) and motile sperm recovery rate were highest at $700{\times}g$ for 30 min through a discontionous Percoll density gradient of 1 ml 90%: 1 ml 45% Percoll. There were no significant differences in motion kinematics after various Percoll washings. These results suggest that force of centrifugation, centrifugation time, and Percoll volume significantly affect motile sperm recovery rate.

• Journal of Fisheries and Marine Sciences Education
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• v.26 no.6
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• pp.1231-1244
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• 2014

Oysters, especially are excellent source of several mineral including iron, zinc and selenium, which are often low in the mordern diet. They are also an excellent source of glycogen, vitamin B12 and considered the healthiest when eaten raw on the half shell in good tasted season from November to March. This study was investigated for the purpose of obtaining basic data which can be applied to processing of two kinds of canned boiled oyster (canned boiled oyster, canned boiled oyster in bamboo salt). Shucked oyster meat was cooked in steam (15min) after washing with water, filled 90g into can (301-3), added with salt solution and then precooked for 10 min. at $100^{\circ}C$. Canned boiled oyster was added 1.5% salt solution 60mL. Canned boiled oyster in bamboo salt was added 0.5% salt solution 30mL and 0.7% bamboo salt solution 30mL. The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $116^{\circ}C$, $118^{\circ}C$. Viable bacterial count, proximate composition, pH, salinity, yield, VBN, amino-N, TBA, mineral, color value, free amino acid, hardness and sensory evaluation of two kinds of canned boiled oyster produced at various sterilization condition (Fo 8~12 min.) were measured after divide to meat and juice. The results showed that canned boiled oyster in bamboo salt sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.

• Current Research on Agriculture and Life Sciences
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• v.31 no.3
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• pp.193-199
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• 2013

This study dyed rayon fabric using loess as a natural colorant. To obtain the optimal dyeing conditions, various dyeing conditions were examined (temperature, pH, time, and concentration). The color fastness was evaluated using standard washing and rubbing fastness tests. The results were as follows: The loess powder particle size ranged from 0.4 to $1.7{\mu}m$ with a distribution range of 1.1 to $1.4{\mu}m$, representing a fine and uniform manufactured loess powder. The loess component analysis showed a large amount of silicon dioxide and aluminum oxide. TheFT-IR spectra showed that the ammonium group in the rayon fabric produced N-H banding at $1,540cm^{-1}$. The highest K/S value for the rayon fabric was obtained when the pH was 8.0, and this value increased rapidly with a longer dyeing time and when increasing the loess concentration to 30% (w/v). Pre-treatment with a soybean solution produced the highest K/S value for the rayon fabric with a loess concentration of 30% (w/v). The SEM analysis showed a higher amount of loess adhered to the rayon fabric surface when increasing the loess concentration. However, pre-treatment with a cationic agent and soybean solution resulted in a much higher attachment of loess to the fabric surface. Thus, the experimental results showed that using a cationized fabric and pre-treatment with a soybean solution are more effective when dyeing rayon fabric with loess than when using only loess.