• Journal of the Mineralogical Society of Korea
• /
• v.8 no.1
• /
• pp.29-36
• /
• 1995

연옥은 구성광물의 조직, 결합양상 및 화학조성 등에 의해 일반적인 투각섬석과 구분되며, 색, 경도 및 인성 등에 의해 등급과 가치가 달라진다. 본 연구에서는 춘천산 연옥을 대상으로 연옥의 물리적 특성(조직, 경도 및 인성) 등의 연구가 수행되었다. 춘천산 연옥은 구성광물인 투각섬석의 조직, 입도 및 공생광물(불순물)의 특성에 따라 세 가지 유형(유형 I, 유형 II, 유형 III)으로 구분된다. 유형 I은 치밀한 극미립의 초미정질(<5$\mu\textrm{m}$) 투감섬석의 치밀한 집합체로서 구성되며, 유형 II와 유형 III은 미정질(10~30$\mu\textrm{m}$) 및 세립 (>50$\mu\textrm{m}$)의 투각섬석 집합체로서 투휘석, 활석, 녹니석 및 사문석 등이 미량으로 함유된다.연옥을 구성하는 세 유형의 투각섬석의 화학조성은 Fe, Al 성분이 유형 III에서 가장 높은 함량(1.07~1.88wt.% FeO, 1.3~2.59wt.% Al2O3)을 나타내며, 유형 II(0.22~0.37wt.% FeO, 0.66~0.77wt.% Al2O3), 유형 I (0.20~0.24wt.% FeO, 0.05~0.12wt.% Al2O3)의 순으로 감소함을 보이고, SiO2 성분은 유형 I (59.13~59.67 wt.%), 유형 II(58.02~59.40wt.%), 유형 III (57.34~58.63 wt.%)순으로 함량이 낮아짐을 알 수 있다.연옥의 미경도(VHN=311~659)와 파괴인성치(2.38$\times$105~5.62$\times$105 dyne.cm-3/2)는 유형 I, 유형 II, 유형 III의 순으로 낮아진다. 이러한 결과는 조직 및 집합구조의 특성과 밀접한 관계를 갖고 있음을 반영한다.

• Korean journal of food and cookery science
• /
• v.9 no.3
• /
• pp.198-203
• /
• 1993

The objective of this study was to evaluate the effect the Seokibyung, when the ingrdients were changed in a variety aspects ; the amount of Seoki flour to rice flour, and several kinds of sweeteners such as sugar, honey and syrup and condition of water. The evaluation of these result were as followings ; 1. According to sensory evaluation, the, flavor, grain, softness, moistness, chewiness, sweetness, overalquality of Seokibyung were the most excellent the mixture of 60g sugar, 280g rice flour, 70g glutious rice flour and 10.5g seoki flour mixed in 90$m\ell$ boiled water. 2. According to Instron evaluation that the higer level resulted to the left to the right treatment that Hardness : syrup, honey, sugar Cohesiveness : honey, syrup, sugar, Adhesiveness : syrup, honey, sugar Gumminess : honey, syrup, sugar Springness : honey, sugar, syrup, Chewiness : honey, syrup, sugar. there was no significant difference among the three treatment groups in each experimental group. 3. The Color & color difference evaluation_that Overall color difference was sugar, honey, syrup in turn. 4. percentages of moisture of honey-added, sugar-added and syrup-added Seokibyung were 42.49%, 41.45% and 36.73% respectively.

• Journal of the korean academy of Pediatric Dentistry
• /
• v.29 no.2
• /
• pp.168-179
• /
• 2002

The purpose of this study was to find a method for improving the children's behavior during dental treatment in relation with dentist's attire. For this study 150 children, visiting a dental clinic, were asked to participate in a survey on the attire of the dentist. The results of the survey were as follows: 1. In the survey for the preference between gown and ordinary clothes according to sex(P<0.05), age(P<0.05), residence (P<0.05) and number of visits(P<0.05), there was more preference for gown(65.3%). 2. The preference for the type of gown and attire under the gown was a long gown and white shirt (30.7%), followed by a suit-like gown (18.7%) and white shirt, and long gown and polo shirt(17.3%). 3. The preference for the color of gown was white(34.7%), followed by pink (18.7%), green(18.0%), blue(15.3%) and yellow(13.3%). 4. The preference for the pattern on the gown was cartoon characters(49.3%), followed by hospital logo(28.7%) and no pattern(14.7%). 5. The preference for ordinary clothes of female dentists was polo shirt(37.3%), followed by striped shirt(28.7%), round T-shirt(18.7%), and everyday Korean traditional dress(15.3%). 6. The preference for ordinary clothes of male dentists was pattern necktie and no pattern Y-shirt(28.0%), followed by no pattern necktie and Y-shirt(21.3%) or pattern shirt with no necktie, and no pattern Y-shirt with no necktie(14.7%). 7. The preference on the protective equipment worn was mask and glove(28.7%), followed by no protective equipment(26.7%), mask, glove and protective glasses(22.7%) at)d only mask(22.0%). Based on the above results, it seems that parting with the traditional white gown and wearing multi-color and pattern attire will provide psychological stability and help improve children's behavior during treatment.

• Korean journal of food and cookery science
• /
• v.16 no.4
• /
• pp.321-327
• /
• 2000

Puchu (Allium odorum L.) Kimchi was prepared in 5 different conditions and the color(chlorophyll and carotenoids) and textural properties were measured during fermentation up to 43 days at 10$^{\circ}C$. The 5 preparation conditions which varied depending upon the sub-ingredients were as follows: to add salt (treatment A), soybean sauce(treatment B), soybean sauce and perilla seed powder (treatment C), anchovy sauce(treatment D), and anchovy sauce and glutinous rice paste(treatment E). Residual contents of chlorophyll and carotenoid decreased with the lapse of fermentation time, especially in treatments D and E. Value“a”indicating the degree of greenness in Hunter's color value decreased with the lapse of fermentation time, especially in treatment E. The contents of total soluble pectin and total soluble solid increased during fermentation.

• Journal of the Institute of Electronics Engineers of Korea SD
• /
• v.37 no.6
• /
• pp.17-23
• /
• 2000

In this study, we prepared red organic light-emitting-diode(OLED) with a fluorescent dye(Sq)-doped and inserted between emission and cathode layer 1,3-bis(5-p-t-butylphenyl)-1,3,4-oxadiazol-2-yl)benzene (OXD7) or/and tris(8-hydroxyquinoline) aluminum ($Alq_3$) layers for increasing electroluminescent(EL) efficiency. This inserting effect has been observed and EL mechanism characteristics have been examined. The hole transfer layer is a N,N'-diphenyl-N,N'-bis-(3-methyl phenyl)-1,1'-diphenyl-4,4'-diamine (TPD), and the host and guest materials of emission layer is $Alq_3$ and bis[1-methyl-3,3'-dimethyl-2-indorindiylmethyl] squaraine (Sq), respectively. For the inserting of $Alq_3$, emission efficiency increased. But we can not obtained highly pure red emission owing to the emission of inserting $Alq_3$ layer. The inserting of OXD7 makes hole block and accumulate. Because of increasing recombination probability of electron and hole, highly pure red color can be held. Simultaneously brightness characteristics and emission efficiency could improve.

• Korean Chemical Engineering Research
• /
• v.43 no.3
• /
• pp.360-365
• /
• 2005

SMB (simulated moving bed) is a continuous chromatographic process by shifting periodically port position. Binary of mixture, Blue dextran and Orange G, was separated by SMB. These components have unique color individually, that is, Blue dextran is blue and Orange G is orange. It is easy to understand SMB process by observing the shift of color changes in SMB. These components was not adsorbed to stationary phase and isolated by difference of size exclusion factor. Mass transfer coefficient was determined by single pulse test under several flow rate conditions. Operation condition was obtained by standing wave theory and optimized for high purities in extract and raffinate streams. Experiment was performed in open loop 4 zone (2-2-2-2) SMB. There are several advantages in open loop SMB, where extract is product for high purity. It is also easy to control flow rate and monitor experimental state during operation. Experimental, extract and raffinate history is well fitted with simulation results, however, column concentration profile is a little different from simulation results. Purities were 99.5％ for extract and 98.9％ for raffinate and extract and raffinate yields were obtained as 98.9％ and 99.4％ respectively.

• Proceedings of the Korean Vacuum Society Conference
• /
• 2013.08a
• /
• pp.180-180
• /
• 2013

희토류 이온이 치환 고용된 실리케이트계 형광체는 자외선으로 여기될 때 높은 발광 효율을 나타내기 때문에 광전 소자, 레이저, 형광램프에 응용할 수 있는 발광 재료로 상당한 관심이 집중되고 있다. 본 연구에서는 고상반응법을 사용하여 초기 물질 (99.99% 순도), (99.99%), (99.9%), (99.9%)을 화학 정량으로 준비하여 활성제 이온 Eu3+와 Sm3+의 함량비를 0, 0.01, 0.05, 0.10, 0.20 mol로 변화시켜 BaSiO3:RE3+ (RE=Eu, Sm) 형광체를 제조하여 그것의 발광과 흡광 특성을 조사하였다. Eu3+ 이온이 도핑된 BaSiO3 형광체의 경우에, 발광 스펙트럼은 모든 시료에서 전이에 의한 발광 스펙트럼을 보였으며, 특히 j=2에서 가장 강한 적색 형광이 피크 620 nm에서 관측되었다. 상대적으로 발광 세기가 약한 595 nm 에 정점을 갖는 주황색 발광과 705 nm 에 피크를 갖는 적색 발광 스펙트럼이 관측되었다. Eu3+ 이온의 함량비가 0.15 mol 일 때 세 영역의 발광 스펙트럼의 세기는 최대값을 나타내었다. 주흡광 스펙트럼은 Eu3+ 이온의 함량비에 관계없이 397 nm에서 관측되었다. Sm3+ 이온이 도핑된 BaSiO3 형광체의 경우에, 모든 시료는 Sm3+ 이온의 함량비에 관계없이 전이에 의한 발광 스펙트럼을 보여주고 있으며, 특히 j=7/2에서 가장 강한 주황색 형광이 피크 603 nm에서 관측되었다. 상대적으로 발광 세기가 약한 567 nm에 정점을 갖는 황색 발광과 651 nm에 피크를 갖는 적색 발광 스펙트럼이 관측되었다. Sm3+ 이온의 함량비가 0.05 mol 일 때 세 종류의 발광 스펙트럼의 세기는 최대값을 나타내었다. Sm3+ 이온의 함량비가 더욱 증가함에 따라 모든 발광 스펙트럼의 세기는 순차적으로 감소하였는데, 이 현상은 농도 소광 현상에 기인함을 알 수 있었다. 주 흡광 스펙트럼은 Sm3+ 이온의 함량비에 관계없이 406 nm에서 관측되었으며, 이밖에도 상대적으로 세기가 약한 흡광 스펙트럼이 237 nm, 377 nm와 476 nm에서 관측되었다.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.10
• /
• pp.1641-1645
• /
• 2004

The purpose of this research is to investigate Chinese's preference and directions for improvement of Kimchi by sensory evaluation, and utilize Kimchi for the China eating habit by survey. Self administered questionnaires were collected 149 Chinese (16~25 yr) residing in Shanghai. About 89.9% of all the participants had eaten Kimchi before the survey. Overall preference about Kimchi was 3.59$\pm$0.62 (5 point: Lickertis scale) and affecting factors for overall preference were taste, appearance, texture, in that order. Chinese answered that tough texture (24.9%), spicy taste (20.5%) and fermented odor (18.1%) were the most important factors in improved quality of Kimchi. They answered that applications of Kimchi with Chinese cuisine are 'side dish with meat cuisine', 'eat with cooked rice, rice-mixed-in-soup, gruel' and 'use ingredients of cook', as similar to Korean's.

• Korean Journal of Food Science and Technology
• /
• v.33 no.2
• /
• pp.231-237
• /
• 2001

This study was carried out to investigate characteristics of the red peppers for Kimchi preparation. Four cultivars of Korean red pepper with different color value, ten brands of commercial red pepper powder produced at different areas and paprika with imported from Spain were collected. These sample were analyzed for proximate composition, color, capsaicinoid and sensory evaluation, etc. Proximate composition was moisture of 12.6-17.13%, ash of 5.11-8.93%, crude lipid of 7.68-12.81% and crude protein of 11.35-16.72%. Free sugar content showed two-times among samples, the lowest sample was 11.35%(Shintaein), whereas the highest sample was 21.06% (Koisan). Capsaicinoid content of cultivars showed the highest value Dabok with 75.49 mg% and the lowest value Gusung with 18.77 mg%. American Spice Trade Association(ASTA) value, it was indicated redness of red pepper, showed very wide range of values with 47.3-144.7. Correlation coefficient($R^2$) of ASTA value and $a^* $was 0.87, while $R^2$ of 0.05 between of ASTA value and capsaicinoid contents. In sensory attributes, Dongbang(0.87 mg%) and Gusung(0.43 mg%) were not significantly different, while Dabok(1.74 mg%) was significantly different from other smaples in lag time, overall intensity and duration. The difference threshold of hot taste and ASTA value was over 1.0 mg%(capsaicinod content), 70(ASTA value), respectively.

• FLOWER RESEARCH JOURNAL
• /
• v.17 no.1
• /
• pp.36-39
• /
• 2009

An Asiatic lily cultivar 'Apricot King' was bred in 2007 at National Horticultural Research Institute (NHRI), Rural Development Administration (RDA), Suwon, Korea. The cross was made in 2002 between Asiatic lily 'Orlando', a light orange colored cultivar, and 'Corrida', yellow and pink colored cultivar. Preliminarily selection was done as 'A04-72' in 2004. Multiplication and bulb formation, and characteristic tests were conducted from 2005 to 2006. The evaluation of this line was performed and named as 'Wongyo C1-84' in 2007 that was registered as 'Apricot King' to the registration office of Korea Seed & Variety Service. 'Apricot King' flowers at the end of June and grows average 121.6 cm. It flowers upward-facing, dark green throat and yellow orange (RHS 20A) with the size of flower 17.9 cm. Mean petal length and width is 12.8 cm and 3.7 cm, respectively. Leaves are 16.1 cm long and 2.1 cm wide. It shows light orange stigma and pollen. The weight and size of bulb is 64.2 g and 17.6 cm, respectively. For long-term storage, bulbs can be stored under -1 to $-2^{\circ}C$ for year-round forcing.