• Title/Summary/Keyword: 삼원법

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Characteristics of Gwanbuk-ri remains, Buyeo, inferred from the analysis of iron artifacts from District "Na" (부여 관북리 유적 "나" 지구 출토 제철유물의 분석을 통한 제철유적의 성격 추론)

  • Hong, Ju-Hyun;Han, Song-I;Kim, So-Jin;Han, Woo-Rim;Jo, Nam-Cheol
    • Korean Journal of Heritage: History & Science
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    • v.50 no.1
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    • pp.4-17
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    • 2017
  • In this research, the chemical composition of the iron artifacts from the late 6th-century to early 7thcentury Baekje remains in Gwanbuk-ri, Buyeo, specifically of the nine iron artifacts including slags, furnace walls and ingot iron excavated in the District "Na", were examined by observing their chemical compounds and microstructures. As a result, GB1 and GB6 were determined to be proto-reduction lumps whereas GB2, GB3, GB4 and GB5 were determined to be tempered slags, respectively. Also, he furnace wall GB7 were containing mullite and cristobalite, which are high temperature index minerals, The extrusion temperature was found out to be about $1200{\sim}1300^{\circ}C$, and it is most likely that the smelting temperature in the furnace was in that temperature range. GB8 ingot iron was determined to be a forged ironware. This ingot iron was an intermediary product for making ironware and its nonmetallic inclusions displayed similar microstructure and contents compared to the forged iron. Because of the existence of proto-reduction lumps and forged iron, the iron making facility located in District "Na" most likely had a small-scale iron making facility that handled iron bloom smelting and refining processes.

A Study on Conservation and Manufacturing Techniques of a Seated Avalokiteshvara with a Thousand Hands of Goryeo Dynasty (고려시대 금동제십일면천수관음보살좌상의 보존처리 및 제작기술 연구)

  • Gwak, Hong In;Kwon, Mi Hye
    • Journal of Conservation Science
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    • v.35 no.3
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    • pp.253-258
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    • 2019
  • The gilt bronze statue, Seated Avalokiteshvara with a Thousand Hands, of the Goryeo dynasty, is the only one in Korea of its kind that has undergone a conservation process for the special exhibition entitled GORYEO: The Glory of Korea. For the conservation treatment, first, a component analysis (XRF) was conducted, and a manufacturing technique (CT) was analyzed. The results of the investigation revealed that the statue was alloyed with Cu, Sn, and Pb ternary bronze. Its surface, except for the detached plating layers, was originally plated using the mercury amalgam method. This statue was assembled after separately casting each part of the body, such as the left and right arms and the wrists, including the hands, with objects. In particular, each wrist was cast and fitted with a metal nail to express each object in the hands more precisely. Inside the statue, there were five iron cores: two for the head, one for the left elbow, one for the right flank, and one for the right waist. For the preservative treatment, natural adhesive agents, including vegetable gelatin and glue (20%), were mixed with alcohol to protect the base metal and adhere to the plating layers. Using synthetic resin (CDK 520+SN-sheet) for the damaged parts, the restored parts could be attached and detached to/from the statue. Eventually, the compositional analysis and conservation treatment left the statue in a stable condition and ready for exhibitions and future studies.

Effects of McConnell Taping and Kinesio Taping on Pain and Lower Extremity Joint Angles During Stair Ascent in People with Patellofemoral Pain Syndrome (McConnell 테이핑과 Kinesio 테이핑이 무릎넙다리통증증후군 환자의 계단 올라가기 시 통증과 다리관절 각도에 미치는 영향)

  • Yoon, Sam-won;Son, Ho-hee
    • PNF and Movement
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    • v.20 no.2
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    • pp.189-201
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    • 2022
  • Purpose: The purpose of this study was to investigate the effect of McConnell taping and Kinesio taping on pain and lower extremity joint angles when patients with patellofemoral pain syndrome (PFPS) ascend stairs. Methods: Fifty young adults who were experiencing anterior knee pain due to PFPS were selected as participants. Then, 25 patients were randomly assigned to the McConnell taping group and 25 to the Kinesio taping group. Pain and lower extremity joint angle were measured while ascending stairs before and after the intervention. A paired t-test was performed to evaluate the amount of change in the parameter values after the intervention within the groups, and an independent t-test was used to compare the results of the groups. Results: In the within-group comparisons, a statistically significant difference was found in both groups between the anterior knee pain scale scores recorded before and after the intervention (p < 0.05). A statistically significant difference was also found between the groups (p < 0.05). Comparison of the lower extremity joint angles at initial contact, loading response, terminal stance, and pre-swing within the groups showed that there were statistically significant differences in the hip, knee flexion, abduction, lateral rotation, and dorsiflexion angles in both the McConnell and Kinesio taping groups (p < 0.05). There was also a statistically significant difference in all angles between the groups during the following events (p < 0.05): (1) at initial contact, (2) at loading response (except hip flexion angle), (3) at terminal stance (except hip flexion and lateral rotation angles), and (4) at pre-swing (except hip, knee abduction, and inversion angles). Conclusion: McConnell taping and Kinesio taping both effectively improved the occurrence of knee pain and the lower extremity joint angles during stair ascent in patients with PFPS. However, McConnell taping had a significant impact on pain reduction and lower extremity joint angles compared to Kinesio taping.

A Late-Maturing and Whole Crop Silage Rice Cultivar 'Mogwoo' (만생종 총체사료용 벼 신품종 '목우')

  • Lee, Sang-Bok;Yang, Chang-Ihn;Lee, Jeom-Ho;Kim, Myeong-Ki;Shin, Young-Seop;Lee, Kyu-Seong;Choi, Yong-Hwan;Jeong, O-Young;Jeon, Yong-Hee;Hong, Ha-Cheol;Kim, Yeon-Gyu;Jung, Kuk Hyun;Jeung, Ji-Ung;Kim, Junhwan;Shon, Ji-Young
    • Journal of The Korean Society of Grassland and Forage Science
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    • v.33 no.2
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    • pp.81-86
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    • 2013
  • 'Mogwoo', a new high yield and whole crop silage rice (Oryza sativa L.) cultivar, was developed by the rice breeding team of the National Institute of Crop Science, RDA, Suwon, Korea, from 1999 to 2009, and was released in 2010. It was derived in 1999 from a cross between Dasanbyeo, having a high yield, and Suweon431/IR71190-45-2-1. A promising line, SR25848-C99-1-2-1, selected by the pedigree breeding method, was designated the name of 'Suweon 519' in 2007. This cultivar has about 155 days of growth period from seeding to heading, and is tolerance to lodging, with erect pubescent leaves as well as a long and thick culm. This cultivar has the same number of tillers per hill and higher spikelet numbers per panicle compared to Nokyang. 'Mogwoo' has longer leaves compared with other Tongil-type varieties. This new variety is resistant to grain shattering, leaf blast, bacterial leaf blight, and small brown planthopper. The biomass yield of 'Mogwoo' was 1,956 kg/10a in a regional test over three years. The result shows that 'Mogwoo' is adaptable to central and south-east plain areas of Korea.

Study on Iron-making and Manufacturing Technology of Iron Swords with Ring Pommel Excavated in Ipbuk-dong, Suwon (수원 입북동 출토 철제환두도의 제철과 제작기술 연구)

  • Kim, Soo-Ki
    • Journal of Conservation Science
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    • v.32 no.4
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    • pp.579-588
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    • 2016
  • This study analyzed nonmetallic inclusions in iron swords with a ring pommel excavated in the Ipbuk-dong, Suwon. Scanning electron microscopy with energy dispersive spectroscopy(SEM-EDS) was used to estimate the iron-making temperature, and we compared the oxide with $SiO_2$ to investigate the heat-treatment technology in the production of iron swords with a ring pommel by investigating the artificial insertion of a slag former and the metallurgical structure. From the wustite observed in most of the specimens, it is judged that these swords were produced by heating and forging iron smelted at a low temperature using the solid reduction method. In addition, judging from the partial presence of $P_2O_5$, it is assumed that they were smelted directly with natural ore, not calcined. From the ratios of $CaO/SiO_2$ and $TiO_2/SiO_2$, it is judged that the raw material for iron-making was iron ore and that a calcareous slag former was not artificially inserted. The structure of the blade part on the front end was pure iron. From the high carbon content of the blade part on the ring pommel and the formation of a martensitic structure and pearlite colony, it is judged that they were tempered after carburizing and that the back, handle part, and ring pommel were unintentionally carburized. Judging from the structure of these specimens, it was noted that they were produced by applying artificial partial heat-treatment technology. This study attempted to present a more scientific analysis by using the method of interpretation through component analysis of nonmetallic inclusions appearing in one relic by the ratio of the oxide divided by $SiO_2$. It is judged that reinterpreting the arguments by the results of the existing analysis and research in this way can obtain different interpretations.

Meat Quality of Pork Muscles from Low-fat Cuts (돼지 저지방 부의 근육들의 육질 특성)

  • Seong, Pil-Nam;Cho, Soo-Hyun;Kim, Jin-Hyoung;Hah, Kyung-Hee;Park, Beom-Young;Lee, Jong-Moon;Kim, Dong-Hoon
    • Food Science of Animal Resources
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    • v.29 no.3
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    • pp.364-373
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    • 2009
  • This study was conducted to provide fundamental information in developing muscle-specific strategies to improve the quality and value of low-fat pork cuts upon evaluating meat qualitative parameters of twenty one (21) muscle samples selected from ten (10) market-weighted crossbred pigs. The following observations were made. The pH was highest for subscpularis and lowest for gluteus superrificialis (p<0.05); the subscpularis can hold water the most (p<0.05), biceps femoris loses the most content upon cooking, while subscpularis loses the least content (p<0.05); gluteus superrificialis (p<0.05) has the most purge loss contents, and infraspanatus and gastrocneminus contained the most collagen, while adductor had the least collagen (p<0.05); biceps femoris has the most WB-shear force values while subscpularis (p<0.05) has the least; pectoralis profundi-fan was the most protein soluble; semitendinosus has the most gel strength (p<0.05). In the properties of meat color, tensor fasciae latae shows the highest CIE $L^*$ (lightness) values (p<0.05) and supraspinatus, brachiocephalicus and infraspanatus have the highest CIE $a^*$ (redness, p<0.05) values; vastus intermedius has the most myoglobin content while longissimus dorsi (p<0.05) has the least; infraspanatus is the most tender (one of the sensory properties) while biceps femoris was the most tough among all tested muscles (p<0.05); the pectoralis profundi-fan was the most flavorful pork while vastus intermedius was the least (p<0.05); supraspinatus, infraspanatus, semitendinosus, and vastus intermedius were juiciest while longissimus dorsi was the driest (p<0.05). In overall likeness, the semitendinosus and infraspanatus were most liked while biceps femoris and longissimus dorsi were the least (p<0.05). This study presents the results of several parameters in selected pork muscle samples which are useful information for developing new muscle-specific strategies to improve the quality of consuming meat and meat products.