• Journal of Conservation Science
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• v.36 no.5
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• pp.430-439
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• 2020

This study focused on analyzing solid brown cosmetic residues that were excavated from the tomb of the Hwahyeop princess. The cosmetics had been buried in 1752 in Cheonghwa Baekja (small porcelain jars) within a Huigwakham (a stone box sealed with lime). A literature search and chemical analyses of the relics were conducted at the National Palace Museum of Korea. Based on the results of these analyses, raw materials and manufacturing methods for reproduction of the cosmetic were selected and then cream-form cosmetics were prepared. Aging tests using heat, ultraviolet (UV) radiation, and CO₂ were carried out to emulate the deterioration of the excavated cosmetics. Further chemical analyses and functionality tests were performed to evaluate changes from the tests and the effect as a cosmetic. As heat aging progressed, among the reproduced cosmetics, the one which has a high proposition of oil showed a color difference value of 32; the oxidation of oils involved chemical changes in O-H and C=C groups. As the cosmetic cream deteriorated under UV aging, the pH value became acidic. The result of the functional coverage test of the reproduced cosmetic cream was lower than the standard coverage ratio of modern cosmetics.

• Journal of Conservation Science
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• v.36 no.5
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• pp.393-404
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• 2020

We observed changes in the properties of the glaze layer according to the content of iron oxide and inferred the composition, content, and environment of the materials used in the past during the production process of black ware. First, experiments were conducted using different ratios of iron oxide, feldspar, calcite, and ash at different temperatures and firing environments; the characteristics of glaze were classified into five groups in the oxidation environment. Different properties were identified in the reducing environment above 1200℃. The crystal identified in the experiment was similar to the glaze characteristics in the excavated black ware. The crystal phase appeared in four groups: band shape, circular, arborescent phase, and needle crystal, depending on the change in the content of iron oxide. However, the difference in crystals did not appear significantly at high temperatures. In addition, crystals of glaze were divided into two groups depending on the component ratio. The presence or absence of feldspar is thought to affect crystallinity and amorphous iron oxide and the changes in the glaze layer changed substantially depending on the amount of iron oxide. In particular, it was confirmed that the aspects of iron oxide in the oxidation and reduction environments were different and, therefore, crystallization due to the firing environment also affected the optical characteristics.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.36 no.4
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• pp.253-258
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• 2010

Until now, evaluating the efficacy of brightening mainly depends on total reflective light measurement. For example, SHV (Saturation, Hue, Value), $L^*$ $a^*$ $b^*$ (CIELAB color space system) color space system was used and lightness and saturation changes were chosen as major parameters for evaluating brightening effect. However, those parameters were calculated from total reflective light on the skin and it is hard to evaluate perceptive efficacy such as luminescence, and glossy. In this research, we applied new method for estimating change of luminescence of skin by using 'Lumiscan' which uses polarized light for detecting surface and inside reflective light independently. We also tested 15 different parameters for finding correlations between luminescence and those parameters. As a results, our 2 different brightening products showed 5 ~ 9 % increase of luminescence at 4 and 8 weeks. And we also found that skin roughness (-28 %), melanin index (-17 %), redness (-7 %), hydration (15 %), and lightness (6 %) were related to luminescence of skin.

• Food Science and Preservation
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• v.14 no.6
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• pp.611-616
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• 2007

This study analyzed the major chemical components of raw and dried persimmons (Diospyros kaki Thunb.). Raw and dried persimmons contained (respectively) 85.52% and 47.36% moisture, 0.10% and 0.13% crude fat, 0.30% and 1.89% crude protein, and 0.56% and 2.0% crude fiber. The main free sugar components in both raw and dried persimmons were glucose and fructose. Seventeen amino acids were identified in the dried persimmons, amongst which the dominant ones were aspartic acid, glutamic acid, histidine and arginine. The total amino acid content of raw and dried persimmons was 3,130.76 ppm and 12,849.33 ppm, respectively. The major fatty acids in total lipids were palmitic acid, palmitoleic acid and linolenic acid in both raw and dried persimmons. The raw persimmons had 23.22% palmitoleic acid and 32.70% linolenic acid, suggesting that they have a high ratio of unsaturated fatty acids. The mineral content of both raw and dried persimmons was Na < Fe < Ca < P < K.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.355-361
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• 2009

Polycyclic aromatic hydrocarbons (PAHs) are environmental carcinogenic compounds that arise by several means including food processing methods such as smoking and direct drying and cooking. This study examined the concentration of PAHs in sesame oils with various roasting temperatures (190, 220 and $250^{\circ}C$), methods (direct heating vs. indirect hot air heating), and times (5, 10, 15, 20 and 25 min). The PAHs in the sesame oils were analyzed using liquid-liquid extraction and solid-phase clean up (Florisil), followed by HPLC with fluorescence detection. According to the results, mean levels of total PAHs increased when the sesame oils were roasted at increasing temperatures and times. The sesame oil roasted at $250^{\circ}C$ for 25 min had the highest mean value of total PAHs (4.66 ${\mu}g$/kg). The results of this study suggest that the indirect hot air roasting method decreased PAH formation during sesame oil processing.

• Journal of Conservation Science
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• v.37 no.6
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• pp.712-722
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• 2021

This study presents a method for conserving shamanistic spirits in Chiseonggwang Buddha. Scientific investigation has revealed that these spirits have been subject to degeneration as a result of severe exfoliation and pollution. The materials and preservation treatment techniques used in create these shamanistic spirits were identified through visual inspection and using appropriate scientific equipment. The different types of background paper, background material, and color pigments used in create the shamanistic spirits were analyzed using a colorimeter, stereoscopic microscope, and SEM-EDS techniques. The analysis revealed that the pulp paper was used as the background and synthetic fiber polyester as the background material. In addition, the study of the pigment revealed that the color components were all synthetic, except for red lead [Pb₃O₄] and oyster shell white [CaCO₃]. Moreover, it was confirmed that the green pigment, identified as emerald green [Cu(C₂H₃O₂)₂.3Cu(AsO₂)₂], was a major component of shamanistic spirits in the late 19^th century. The shamanistic spirits in Chiseonggwang Buddha were conserved by identifying raw materials and pigments through this detailed analysis.

• Journal of the Korean Wood Science and Technology
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• v.34 no.3
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• pp.90-98
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• 2006

The purpose of this study was to estimate natural dyeing properties of Korean traditional paper (Hanji). Korean traditional paper, which made from bleached bast fiber pulp of Broussonetia kazinoki was used as base paper. As dyestuffs, hot water extractives of Phellodendron amurense bark, Rosa multiflora leaf and stalk, and Rubia cordifolia root and methanol extractives of Lithospermum erytrorhizon root were used. $Al_2(SO_4)_3$ and $Fe(OH)(CH_3COO)_2$ 0.5% solution were used as mordant. Soybean juice (10%), chitosan (0.1%), and skim milk (2%) solutions were used as auxiliary dyeing agents. Accelerated aging treatments of natural dyed Korean traditional papers were undergone at following conditions: exposure temperature, $80^{\circ}C$ relative humidity, 60%; wavelength, 340 nm; UV irradiance, $0.67W/m^2/nm$ exposure time, 24, 48, and 72 hours. Colors, color difference, and color fastness were examined for estimation of natural dyeing characteristics. The auxiliary dyeing agents treated Korean traditional papers were more superior the dyeing effectiveness about dyestuffs than untreated Korean traditional papers. The dyeing effectiveness of soybean juice treated Korean traditional paper was superior to the others. The color fastness of Korean traditional paper, which was dyed with Rubia cordifolia root extractives, was most inferior to the others.

• 보존과학연구
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• s.34
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• pp.50-61
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• 2013

The Grave encapsulated by lime soil mixture were excavated with clothing and hemp shoes from the Choseon Dynasty in Gooam, Sacheon. Hemp shoes have wood in the center and their surroundings were made of complex materials including herbaceous ones but the front part was lost or became very fragile. We analyzed the hemp shoes and pre-test of consolidant for conservation treatment of hemp shoes. As a result of analyzing, three kinds of plants were identified. For hemp shoes, Oryza spp, hemp, and one kind of dicotyledones were used and it was analyzed that fabrics attached to the back of Dogaengi was cotton. Conservation methods for pre-test of consolidant, Polyethylene Glycol, Paraloid-B72, Dammar gum, Methyl Cellulose and Silicone resin was selected. The solution was sprayed twice in a 24-hour duration. Properties of consolidant was measured; color difference, glossiness difference, folding streangth and tensile streangth. By comparing the results, PEG was confirmed to the most suitable as consolidant. For the conservation treatment, cleaning and strengthening was conducted. For strengthening treatment, PEG 4000 was selected given that the shoes were made of complex materials. The PEG impregnation method was applied with the PEG 4000 concentration gradually changing from 5% to 80% for reinforcement. Then humidity- controlled drying in order to avoid any rapid environment change.

• Polymer(Korea)
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• v.38 no.4
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• pp.510-517
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• 2014

A series of polyimide (PI) was prepared by reacting 4,4'-(hexafluoroisopropylidene)-diphthalic anhydride (6FDA) as the anhydride and bis(3-aminophenyl) sulfone (APS), bis[4-(3-aminophenoxy)-phenyl] sulfone (BAPS), 2,2-bis(4-aminophenyl)-hexafluoropropane (6FPD), 2,2-bis[4-(4-aminophenoxy)-phenyl]hexafluoropropane (6FBAPP), 2,2'-bis(trifluoromethyl)benzidine (TFDB), or 1,4-phenylenediamine (PDA) as the diamine. Residual stress behaviors were detected in-situ during thermal imidization of the polyimide precursors using a thin film stress analyzer (TFSA), and interpreted with respect to their morphology. According to the molecular orientation and packing order, the residual stress varied from 23.1 to 12.5 MPa, decreased with increasing chain rigidity. The thermal properties of the PI films were investigated using differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), and thermomechanical analysis (TMA). Their optical properties were measured by ultraviolet-visible spectrophotometer (UV-vis), and spectrophotometry. The properties of PI films were found to be strongly dependent upon the morphological structure. However, trade-offs between residual stress and optical properties were identified.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.786-789
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• 1996

An image processing system was built to evaluate the color properties of apple and meat. The system consisted of video camera, video card, 32 bit microcomputer and an optical illuminator. The operating software was developed to carry out capturing, analyzing, displaying and storing of the 8 bit digitized images of food. The images of apples at various maturing stages were investigated to obtain the color histogram of R, G, B and Hunter value. RGB histogram showed a major difference in G value, 35.01, the minor change in R value, 6.16, and the negligible difference in B value. The image of beef cut was separated into two parts, fat and lean tissue, by applying threshold value method based on the digital value of color. The threshold value for fat was over 240 and for lean under 230 in R value, respectively. The resulting non fat image showed 2% decreased color difference value, ${\Delta}E$, than whole meat cut.