• Conservation Science in Museum
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• v.29
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• pp.81-98
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• 2023

This study was conducted to examine the effect of the light source for the media facade of the 10-story Gyeongcheonsa Stone Pagoda on the pagoda's restoration materials. To restore the pagoda, two types of epoxy resin-L-30, Araldite (AW106, and HV953U)-were used, and the photostability of the restoration materials and the acceptable lighting irradiation time were estimated through accelerated aging experiments of the restoration specimens. Six types of specimens were used in this process: a specimen painted with blue and yellow pigments for each resin type, and an unpainted specimen. Among them, the ΔE of the unpainted specimens (BA) of Araldite AW106 and HV953U was the highest of 4.66, and the acceptable light irradiation time was about 130,000 hours if the change rate of ΔE is limited to about 1. It was confirmed that the BA specimens were losing their characteristics due to light, as their reflectance and transmittance increased and the absorbance decreased, making them more transparent than their original color. It was found that the painted specimens had a low change rate of ΔE, with insignificant changes in their reflectance, transmittance and absorbance. Therefore, the use of pigments with high photostability provides more restoration materials options.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.33 no.5
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• pp.174-180
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• 2023

Porcelain (white ware, celadon ware) coated with a ferrous sulfate and ferrous/cobalt sulfate was sintered at 1250℃. The specimens were investigated by HR-XRD, FE-SEM, HR-EDS, and UV-vis spectrophotometer. Through X-ray rietveld quantitative analysis, quartz and mullite were found to be the main phases for white ware, and mullite and plagioclase were found to be the main phases for celadon ware. When the pigment of ferrous/cobalt sulfate was applied, were identified as an andradite phase for celadon ware and a spinel phase for the white ware, and the amorphous phase, respectively. The L^* value, which was the brightness of the specimen, was 72.01, 60.92 for white ware and celadon ware, respectively. The ferrous and ferrous/cobalt pigment coated porcelain had L^* values of 44.89, 52.27 for white ware and celadon ware, respectively; with a^* values of 2.12, 1.40, an d at b^* values of 1.45 and 13.79. As for the color of the specimens, it was found that the L^* value was greatly affected by the white ware, and the b^* value differed greatly depending on the clay. It was thought to be closely related to the production of the secondary phase such as Fe₂O₃ and andradite phase produced in the surface layer.

• Korean Journal of Heritage: History & Science
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• v.56 no.4
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• pp.216-228
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• 2023

The purpose of this study is to apply the handheld Raman spectrometer to identify the coloring materials used in a large Buddhist painting (of Maitreya Buddha) at Janggoksa Temple through cross-validation with HH-XRF. An in situ investigation was performed together with use of a digital microscope and HH-XRF analysis to verify the properties of pigments used in the gwaebul ("large Buddhist painting") via a non-destructive method. However, the identification of coloring materials composed of light elements and mixed or overlaid pigments is difficult using only non-destructive analysis data. Unlike in situ investigation, laboratory analysis often required samples yet the sampling is restricted to a small quantity due to the cultural heritage characteristic. Thus, it is necessary to develop a non-destructive in situ method to supplement the HH-XRF data. The large Buddhist painting at Janggoksa Temple was painted mainly using white, red, yellow, green, and blue colors. The Raman spectroscopy provides molecular information, while XRF spectroscopy provides information about elemental composition of the pigments. Analysis results identified various coloring materials: inorganic pigment, such as lead white, minium, cinnabar, and orpiment, as well as organic pigment such as gamboge and indigo. Therefore, it is possible to obtain more information for the identification of pigments; organic pigment and mixed or overlaid pigments, while at the same time minimizing the collection sample and simplifying the analysis procedure compared to previously used methods. The results of this study will be used as basic data for the analysis of painting cultural heritage through a non-destructive in situ method in the future.

• The Journal of the Convergence on Culture Technology
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• v.9 no.6
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• pp.525-530
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• 2023

Digital drawing subjects require the subdivision of evaluation elements and the graduality of evaluation according to the recent movement of the innovative curriculum. The purpose of this paper is to present the criteria for evaluating the drawing and to propose it as a rubric evaluation. In the text, criteria for beginner evaluation were technical skills such as the accuracy and consistency of the line, the ratio and balance of the picture, and the ability to effectively utilize various brushes and tools at the intermediate levels. In the advanced evaluation section, it is a part of a new perspective or originality centered on creativity and originality, and a unique perspective or interpretation of a given subject. In addition, as an understanding of design principles, the evaluation of completeness was derived focusing on the ability to actively utilize various functions of digital drawing software through design principles such as placement, color, and shape. The importance of introducing rubric evaluation is to allow instructors to make objective and consistent evaluations, and the key to research in rubric evaluation in these art subjects is to help learners clearly grasp their strengths and weaknesses, and learners can identify what needs to be improved and develop better drawing skills accordingly through feedback on each item.

• Journal of Adhesion and Interface
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• v.25 no.2
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• pp.56-62
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• 2024

In this study, LiDAR-detectable black hollow-structured materials are synthesized using different reducing agents to evaluate their applicability to LiDAR sensor. Initially, white SiO₂/TiO₂ core/shell (WST) materials are fabricated via a sol-gel method, followed by a reduction using ascorbic acid (AA) and sodium borohydride (SB). After the reduction, subsequent etching of the SiO₂ core leads to the formation of two different black hollow-structured materials (AA-BHT and SB-BHT). The lightness (L^*) and near-infrared (NIR) reflectance (R%) of AA-BHT are measured as ca. 19.1 and 34.5 R%, and SB-BHT shows values of ca. 11.5 and 31.8 R%, respectively. While AA-BHT exhibits higher NIR reflectance compared to SB-BHT, it displays slightly lower blackness. Compared with core/shell structured materials, improved NIR reflectance of both AA-BHT and SB-BHT is attributed to the morphology of hollow- structured materials, which increase light reflection at the interface between air and black TiO₂ according to the Fresnel's reflection principle. Consequently, both AA-BHT and SB-BHT are effectively detected by the commercially available LiDAR sensors, validating their suitability as black materials for autonomous vehicle and environment.

• Journal of Digital Convergence
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• v.15 no.11
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• pp.133-146
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• 2017

In recent years, the development and market participation of major makers of next-generation eco-green vehicles has been accelerating. Consumer interest has also increased. Consumer characteristics, consumption type, characteristics of next-generation eco-friendly vehicles, and government policies on next eco-green vehicles. The results of this study are as follows. In Korea, there was no significant difference by gender, age, monthly average income, and consumer type. However, there was no significant difference in purchase intention by gender, age, and monthly income, Respectively. In the case of Japan, there was no significant difference by gender, age, monthly income, and consumer type. In Korea, on the other hand, images such as brand, color, and design have positive effects on eco-friendly vehicles. In the case of Japan, image and stability have a positive effect on consumers' purchasing behavior. Therefore, it is important for Japanese consumers to consider not only the image of purchasing an eco-friendly vehicles, but also the safety of the vehicles body, appear. In the case of Korea, the socio-environmental value-seeking type has a significant relationship with the purchasing intention. In the case of socio-environmental value-seeking type, the government's support policy such as carbon dioxide tax, direct support from the national or local governments, gasoline tax, Carbon tax and fuel related tax relief showed positive effects. In the case of Japan, the price-seeking type and the socio-environmental value-seeking type were found to have a significant relationship with the purchasing intention. Both the price-seeking type and the socio-environmental value-seeking type showed that the carbon dioxide tax, Direct support, gasoline tax, gasoline tax, and carbon tax, etc. have positive effects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1823-1829
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• 2016

This study investigated the optimal percentage of brownies substituted with rice bran dietary fiber (3%, 6%, 9%, and 12%). The sample and control were compared for quality characteristics, specific gravity, viscosity, pH, moisture content, water activity, specific volume, color, textural characteristic, consumer acceptance, and CATA (check-all-that-apply). The specific gravity of the control sample was not significantly different among the samples. The viscosity was highest at the brownie containing 12% of rice bran dietary fiber. Moisture content and water activity were highest in the 6% sample. pH of control sample batter was highest, but reduced with increasing amounts of rice bran dietary fiber. For colors, lightness of the 6% sample batter was highest at 25.31, and redness and yellowness significantly increased with increasing amounts of rice bran dietary fiber. For textural characteristics, hardness, and chewiness significantly increased with increasing amounts of rice bran dietary fiber. Cohesiveness and resilience were not significantly different between samples. In the sensory evaluation, overall acceptability was highest in the control group and lowest for the 12% sample. In the frequency analysis of the CATA, as rice bran dietary fiber was added, the amount of bran flavor, oliy, and unpleasant increased while frequency of bitterness, sweetness, and chocolate taste decreased. In the principal component analysis, characteristics of unpleasant, oily, soybean flavor, and sweetness were strongly detected in the 12% sample. The control sample showed strong sweetness and bitterness. The results indicate that 3% to 6% rice bran dietary fiber is appropriate for production of brownies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.625-632
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• 2008

Rye-wheat mixed bread samples made with substitutions of 20, 40, 60 and 80% sourdough, and control made with the addition of naturally fermented raisin extract, were examined for quality characteristics such as pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, water activity, color, texture, external and internal surface appearance, and sensory qualities, in order to determine the optimal ratio of sourdough in the formulation. As the incubation time of sourdough increased, pH decreased, while total titratable acidity increased. The pH of rye-wheat mixed doughs decreased with increasing sourdough content, but total titratable acidity increased. The rye-wheat mixed breads prepared with substitutions of sourdough had higher pH and lower total titratable acidity than the control group. Fermentation power of dough expansion of rye-wheat mixed doughs increased with increasing incubation time. Specific volume was maximum on the 20% substitution sourdough. Baking loss was inferior with the 80% substitution sourdough. Water activity and lightness was minimum on the control group. The higher amounts of sourdough showed the higher tendency of lightness, redness and yellowness. In the texture characteristics, hardness, gumminess, and chewiness was minimum on the control group and tended to increase with higher substitution of sourdough. Substitution of sourdough showed decrease adhesiveness. Fracturability, cohesiveness, and resilience of all rye-wheat mixed breads were not significantly different. Springiness was maximum on the 20% substitution sourdough and minimum on the 40%. A side of loaf of rye-wheat mixed breads, except for 20%, had a poor break and shred. In sensory evaluation, as substitution amount of sourdough increased, the scores of color and consistency of crumb, uniformity of crumb pore, gumminess, and overall acceptability decreased; while the density of crumb pore, springiness of crumb, aroma of rye flour, sourness, and bitterness showed the reverse effect; the 20, 40, and 60% sourdough samples obtained fairly good scores. In conclusion, these results indicated that $20{\sim}60%$ of sourdough could be very useful as a substitute for baker's yeast in developing rye-wheat mixed bread.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.914-920
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• 2011

The aim of this study was to analyze the effects of salt and drying period on the physicochemical and sensory parameters of dry-cured ham ripened in a controlled condition. In this study, three treatments were performed: High salt group (HS), salted with 7 g $kg^{-1}salt$ (w/w); Middle salt group (MS), 5 g $kg^{-1}salt$ and; Low salt group (LS), 3 g $kg^{-1}salt$. Three conditions of drying period were applied including 180, 270 and 360 d at $19^{\circ}C$ and 65% relative humidity, and the physicochemical character and sensory properties of M. biceps femoris were investigated. pH and water activity were decreased with increasing drying period, and the pH of LS was higher than that of other treatments (p<0.05). When increasing the drying period, the hardness of HS was steadily raised for 360 d, whereas LS and MS hardened between 180 and 270 d (p<0.05), and there was no significant difference after 270 d. Cohesiveness, glumness and chewiness had a positive relationship with the drying period. Also, springiness, glumness and chewiness showed a positive relationship with salt level. Chroma and hue value were improved by increasing the salt level. As the drying period increased, the rate of hardness and flavor intensity was increased. In general, this research can be used as essential information for the mass production of dry cured ham.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.53-62
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• 2007

In this study, physicochemical, microbiological and organoleptic analyses were carried out on cabbage kimchi, a representative fermented food, that was made with 0.5%, 1.0%, and 1.5% mulberry leaf powder during fermentation. This kimchi was then compared to, kimchi without added mulberry leaf powder. The pH values showed minimal differences between the two types of kimchi at the beginning of fermentation. The total acidities were low in every plot of kimchi and increased according to the fermentation. The total microbial cell and Lactobacilus counts increased rapidly in the exponential phase according to the fermentation, and showed little increase in the stational phase. Among the analyzed plots, the lowest population was found in the kimchi containing 1.0% of mulberry leaf powder. This kimchi, in particular, also had the best quality scores, overall acceptance and organoleptic test results during fermentation. Fermentation was slowed in the kimchi with mulberry leaf powder, according to the amount of added as compared to the kimchi without it also showed less acidity. The color appearance, however, of the kimchi with added mulberry leaf powder, was inferior to that of the kimchi without mulberry leaf powder.