• Journal of Conservation Science
• /
• v.31 no.2
• /
• pp.87-94
• /
• 2015

Plastic artwork can be appeared crack, change of color and whitening event by various environment conditions. A large scale plastic artwork often exhibits in outside it will be directly degraded by physical and chemical degradation factor such as strong sunlight, high humidity and rainfall. We should know degradation characteristic of plastics to prevent these damages. In this study, we studied degradation characteristic of plastics (5 types of wide use plastics; polypropylene, polystyrene, polyethylene, polyvinyl chloride, polyurethane) depending on various artificial degradation conditions such as high temperature, ultraviolet and these complex conditions (high temperature and ultraviolet). As a result, polypropylene, polystyrene and polyethylene show the most visible change especially polypropylene, polystyrene. Polypropylene didn't show a great change degree of tensile strength and contact angle, on the other hand polystyrene did. Polypropylene and polystyrene weakened by photo degradation, polyvinyl chloride and polyurethane had relatively good light stability. Also the high temperature and complex conditions were most degradation characteristic. High temperature worked for degradation catalyst because its energy can not enough worked for cut off binding energy of plastics while ultraviolet condition effected as directly degradation condition. Though following results, we expect it can be applied to investigation of degradation factor depending on plastic artwork materials and basic result of plastic artworks conservation.

• Korean Journal of Food Science and Technology
• /
• v.33 no.2
• /
• pp.184-189
• /
• 2001

Comparative effects of gamma irradiation and methyl bromide (MeBr) fumigation on water-soluble components of small red bean and mung bean were investigated. The levels of soluble solid and reducing sugar of soaked water at $20^{\circ}C$ for 16 h definitely increased as irradiation dose increased, which was more apparent in small red bean than in mung bean. But, their levels of MeBr-fumigated sample showed a similar result to those of the control, except for soluble solid of small red bean. The pH of soaked water was insignificantly different among treatments. The decrease in lightness (L value) and the increases of redness (a value) and yellowness (b value) were remarkable as irradiation dose increased, which was more significant in fumigated samples. The ${\Delta}E$ values of fumigated sample showed almost equaled to those of 10 kGy in red bean and 30 kGy in mung bean, respectively. Gamma irradiation caused the increase in free amino acids of soaked water, that mainly consisted of asparagine, glutamic acid, and valine, while fumigation reduced their contents. The extractables in soaked water, such as soluble solid and reducing sugar, showed a highly positive correlation with irradiation dose applied.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.2
• /
• pp.256-260
• /
• 2008

In this study, the composition of saponin and physico-chemical properties of Korean red ginseng extract was analyzed based on various extracting conditions. The total saponin and individual ginsenoside concentration of the red ginseng extract showed a decreasing trend as the extracting temperature and time increased; also, the extracting condition at $75^{\circ}C$ for 24 hours showed the highest concentration. In contrast, the concentration of $Rg_3$ increased as the extracting temperature and time increased within the particular range. It was suggested that a certain part of ginsenosides changes to $Rg_3$ according to extracting conditions; thus, the concentration of $Rg_3$ increased. Physico-chemical properties of Korean red ginseng extract based on the extracting conditions were different compared to those for saponin; so, as the extracting temperature and time increased, brix and color difference increased but pH decreased indicating stabilization of the overall quality of the product. Therefore, the most appropriate extracting condition for both the product quality of Korean red ginseng extract and stable extraction of saponin was $80^{\circ}C$ within 48 hours, minimizing the loss of ginsenosides.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.39 no.3
• /
• pp.251-257
• /
• 2013

In this study, ultraviolet protection factor (Sun Protection Factor, SPF) was investigated to provide basic data for subject safety and research of ultraviolet (UV) irradiation test in the future. Trial subjects (395 people) of skin type I, II, and III were evaluated according to skin type standard table. After measuring the skin color using a colorimeter, ITA (Individual Typology Angle) value was calculated. Subjects with 28 and above ITA value were positioned comfortably to be UV irradiated for 60 s and erythema was evaluated 24 hours after application. MED (Minimal Erythema Dose) was investigated where the minimal amount of erythema existed among UVB irradiated area. Statistical analysis was investigated using Statistical Package the Social Sciences program. As a result, the darker skin color results in the higher MED value since the higher skin type number results increased MED value and female has higher MED value than male since female has darker skin type than male. There was no relation between MED difference by ages in all different ages. However, it is hard to draw a conclusion as above since the number of subjects were not sufficient to support statistical significance for MED values by different ages. However, MED values by skin types obtained through this study can be used as a standard when MED value is expected to evaluate efficacy of sunscreen product and as basic data for further safety of clinical researches.

• Food Science and Preservation
• /
• v.18 no.4
• /
• pp.488-496
• /
• 2011

Cold-air drying was conducted for a steamed pumpkin-sweet potato slab to improve its quality, convenience, and preference as a snack. A steamed pumpkin-sweet potato slab was dried from 10 to $25^{\circ}C$ for 48 h, and its moisture content, color, texture, and taste at different drying temperatures and drying times were evaluated. The lowest moisture content was 4.98%, at $25^{\circ}C$. The lightness decreased, but the other color values (a, b, and ${\Delta}E$) increased with the increasing drying temperature and drying time. The reducing sugar and soluble solid ranged from 98.7 to 194.75 mg/g and 19-70 $^{\circ}Brix$, respectively. The highest hardness of the steamed pumpkin-sweet potato slab was 23.88 $kg_f/cm^2$, and the springiness and cohesiveness were 91.15 and 98.36% when it was dried at $25^{\circ}C$ for 48 h. The sensory evaluation score was high at $10^{\circ}C$, 40 h and at $25^{\circ}C$, 24 h. The optimum drying condition was predicted at $19^{\circ}C$, 32 h via response surface methodology (RSM).

• Journal of Fisheries and Marine Sciences Education
• /
• v.18 no.3
• /
• pp.293-301
• /
• 2006

This study was undertaken to prolonging the freshness in Squid(Todarodes pacificus) on the effects of ice storage methods(tap water ice, electrolytic water ice) using stainless diaphragm electrolytic instrument and also test an efficiency of instrument. Basically, stainless diaphragm electrolytic instrument studied for changes of pH on difference water flow and ampere. The lower water flower and higher ampere made low pH on acid part of electrolytic instrument. Squid samples were stored in tap water ice, acid part of electrolytic water and base part of electrolytic water and used in studying the changes of VBN and skin color through storage. Acid water had strong sterilization effects and VBN was lower levels of acid water than the others. Base water had not sterilization effects. Tap water ice storage was more sterilizing effects than base water ice storage but less effects than acid water ice storage. Lightness of Squid skin showed getting decrease at storage of ice water of all storage methods but acid water ice storage showed more retarding than the other two storage. From these results, it could be suggested that acid electric water ice storage is effective in extendance the shelf-life of squid at chilled storage.

• Food Science and Preservation
• /
• v.25 no.1
• /
• pp.155-163
• /
• 2018

The present study was carried out to investigate the physicochemical properties of hot water extracts of red ginseng powder prepared by two-stage hot air drying method using steamed ginseng and steaming liquid for 2.5 h under high-temperature and high-pressure autoclave condition. The total polyphenols, total flavonoids, total sugar, acid polysaccharides and crude saponin in hot water extracts from red ginseng powder were analyzed and determined, and the flavor components of ginseng were measured using color difference meter and an electronic tongue. The total polyphenol, total flavonoid, total polysaccharide, and acid polysaccharide of the red ginseng hot water extract obtained by autoclaving (ARG) were 9.06 mg GAE/g, 3.38 mg NE/g, 35.22 g/100 g, and 10.90 g/100 g, respectively. The final contents of the total polyphenols, total flavonoids, crude saponin were higher than those determined using other red ginseng methods; the time required for steamed red ginseng production reduced. The total ginsenoside content of ginseng including Rb1 was 10.69 mg/g, which is the lowest ARG. The processing conditions affected the conversion to ginsenosides unique to red ginseng. Red ginseng and steaming liquid obtained from the autoclave are expected to be in need for non-food materials and products as well as foods by improving the flavor components through conversion of red ginseng components into low molecular weight.

• Korean Journal of Heritage: History & Science
• /
• v.46 no.1
• /
• pp.176-187
• /
• 2013

A study has been carried out on metal materials in order to identify the quantitative relation between the concentration and damage characteristics after evaluation of the damage characteristics according to the $SO_2$ concentration. The prepared metal samples, which were categorized according to the material (silver, copper, iron, lead, brass) were exposed to 0.01, 0.12, 1, 10, 100, 1,000, and 5,000ppm of $SO_2$ for 24 hours and the optical, physical, chemical deterioration rates both before and after testing were evaluated. The results showed optical deterioration, a loss of gloss on silver specimen with $SO_2$ 100ppm, an increase of color difference on brass, iron, copper and lead specimens with $SO_2$ 5,000ppm, as well as physical changes such as an increase of thickness and corrosion rate on iron sample with $SO_2$ 5,000ppm. In the case of chemical changes such as an increase sulfate ion ($SO{_4}^{2-}$) concentration and decrease of pH on iron and brass specimens were identified. These results suggest that $SO_2$ 100ppm caused clear optical deterioration on some metals such as silver and physicochemical and optical deterioration were identified at $SO_2$ 5,000ppm regardless of metal type. Also, It was concluded that iron and brass are the most susceptible of the metal specimens to $SO_2$.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.20 no.9
• /
• pp.382-389
• /
• 2019

A novel folding process is proposed using a repeated cold-die forging and annealing to form a sterling silver ring. Sterling silver plate was cut into a doughnut shape, and lattices with 0.43-mm line-width were imprinted on it. The sample was folded by forging using dies with slopes of $45^{\circ}$, $60^{\circ}$, and $75^{\circ}$ and annealing. For comparison, samples were also fabricated without annealing. Strain was identified by measuring the length of lattices. Vernier calipers, a Vickers hardness tester, an optical microscope, and a UV-VIS colorimeter were used to determine the size, hardness, microstructure, and body color. Without annealing, cracks occurred. However, successful deformation was possible when annealing was used. The results of macro strain measurements show that the outer diameter and width decreased, while the inner diameter and thickness increased after the final process. The maximum strain was increased 0.128 toward the parallel direction. The Vickers hardness decreased after annealing and increased after the folding process. The microstructure results showed that the grain size increased after annealing but decreased after folding. The color difference based on the Lab index was under 10 for all processes. Eventually, a doughnut-shaped silver plate was successfully deformed into a ring shape by the folding process.

• Clean Technology
• /
• v.27 no.1
• /
• pp.17-23
• /
• 2021

Black polymer spacers are currently used for physically separating aligned camera lenses in camera modules of mobile phones. However, the mechanical properties of polymer spacers have their limits, especially in the current trend of using more lenses in thinner camera modules. Thus, copper (Cu) becomes a good candidate for those polymer spacers because of its superior mechanical properties and its inherent blackness due to its black surfaced oxides, such as copper (II) oxide (cupric oxide, CuO). The latter property is critical in quality control because the closer the color of a spacer is to black, the less light interference and flaring phenomena can occur. A standard Cu blackening process and its operational conditions were proposed in this study through a comprehensive analysis of previous research and patents. The Cu blackening process is composed of cleaning, deoxidizing, activating, blackening and sealing. The effects of operational parameters, such as the temperature of each unit process and the activator concentration, were then investigated by measuring the blackness of the Cu strips with a colorimeter. The proposed operational conditions were determined by whether the blackness of Cu strips was within the on-spec. value used in the field.