• Archives of design research
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• v.18 no.4 s.62
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• pp.277-286
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• 2005

The purpose of this study is to ascertain the design element in traditional palaces of Korea, China and Japan. It takes threesteps to proceed this study. Firstly, it needs to be established the analysis framework from the documents. In second step, the design elements - the form, the material, the pattern and the color - should be collected and investigated through the observation of the actual traditional palaces the Changduckung, the Forbidden City, the Nijo castle. The third step is the analysis of the results of the investigation of the design elements from step two. To sum up similarities and dissimilarities among the design element in traditional palaces of Korea, China and Japan is as the following It is to be noticed that the mainly common characteristics of the artistic design are 'naturalism', 'harmonious ideas' and 'confucianism'. But the representation style of the design element is differed from the country. : The typical features of China are symmetry, glassy surface by artificial process, the meandered curve, the magnificent pattern and the constrable color. In Japan, the mathematical asymmetry, made-up rough surface by artificial skill, decorativepattern with abbreviation and achromatic color are important feature of the design element. While the major features of Korean design element are asymmetrical balance with nature, rough surface by natural process, moderate pattern and harmonious color.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.403-412
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• 2013

In this experiment, the effect of internal temperature on the physical properties of Hanwoo beef eye of round (ER) and center of heel (CH) during boiling was investigated. The pH value of Hanwoo beef ER and CH began to increase significantly (p<0.05) compared to raw meat around an internal temperature of $40^{\circ}C$ and $50^{\circ}C$, respectively; in addition, it showed the biggest changes around $70^{\circ}C$ and $80^{\circ}C$, respectively. No significant difference beyond the temperatures noted above was observed. The $L^*$ value of Hanwoo beef ER and CH began to increase significantly around an internal temperature of $50^{\circ}C$ and $60^{\circ}C$, respectively, while the $a^*$ and $b^*$ values kept decreasing up to $80^{\circ}C$ (p<0.05). None of these values showed a significant difference beyond the threshold temperature ($50{\sim}60^{\circ}C$ for the $L^*$ value, $80^{\circ}C$ for the $a^*$ and $b^*$ values). Hanwoo beef ER and CH showed the highest cooking loss and lowest water holding capacity around an internal temperature of $60^{\circ}C$ and $70^{\circ}C$, respectively. No significant difference was observed beyond those temperatures. The hardness, gumminess and chewiness of Hanwoo beef ER and CH showed the biggest change around an internal temperature of $70^{\circ}C$ and $80^{\circ}C$, respectively, while their cohesiveness showed the biggest change around $60^{\circ}C$ and $70^{\circ}C$, respectively. No significant difference was observed beyond those temperatures. The springiness of Hanwoo beef ER and CH shown began to increase significantly around an internal temperature of $70^{\circ}C$ and $80^{\circ}C$, respectively, while it began to decrease significantly around $90^{\circ}C$ (p<0.05). Hanwoo beef ER showed a faster change in its physical properties due to boiling compared to CH.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.811-817
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• 2008

The principal objective of this study was to evaluate the effects of baking method on the quality and shelf-life of Maejakgwa containing nuts and seeds. Four different types of nuts and seeds (almond, cashewnut, coconut, and sunflower seed) were added to flour, and baking method was applied to prepare the Maejakgwa, physicochemical properties of which were then evaluated. The proximate composition analysis demonstrated that crude protein, crude fat, and ash contents were higher in the Maejakgwa containing nuts and seeds than in the control group. The lightness (L) value of the control Maejakgwa was lower than that observed in the groups containing nuts and seeds. Maejakgwa made with cashewnut, coconut, and sunflower seed evidenced higher yellowness (b) values than were recorded in the control and coconut groups. The incorporation of cashewnut, coconut and sunflower seed into the Maejakgwa lowered the hardness values (p<0.05). Our consumer test demonstrated that Maejakgwa prepared with almond was the most highly preferred, and the control group was the least favored. After 30 days of storage at $60^{\circ}C$, the peroxide value of the Maejakgwa containing sunflower seed was substantially higher than in any other groups, thereby suggesting that the addition of sunflower seeds resulted in accelerated lipid oxidation. No noticeable changes in peroxide values were observed in the groups prepared with coconut and cashewnut during storage time. The acid value increased with increasing storage time, and the addition of sunflower seed evidenced the highest values as compared to other groups.

• Journal of Korean Society of Forest Science
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• v.108 no.4
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• pp.610-617
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• 2019

The effects of dippin treatments using Glycyrrhiza uralensis extract (0.5%, 1.0%, 2.0%) and calcium chloride (0.5%, 1.0%, 2.0%) on the quality of peeled chestnuts were investigated. Following dipping treatment, peeled chestnuts were vacuum-packed using a 75-㎛ polyethylene PE and nylon film, and stored in a 0 ℃ incubator for six weeks. The dipping treatments of the peeled chestnuts successfully achieved browning inhibition. The browning degree following 2.0% calcium chloride treatment was the lowest at 0.68 OD. The color change (ΔE) of the peeled chestnuts was the highest (6.0) in the control, and the lowest (3.5) for the 1.0% and 2.0% calcium chloride-treated samples. G. uralensis extract and calcium chloride treatments did not impact weight, moisture loss rate, firmness, or the soluble solid content of the peeled chestnuts following storage. The decay rate was 12.0% in the control group, and 11.0%, 11.5%, and 11.0% for G. uralensis treatment at 0.5%, 1.0%, and 2.0% calcium chloride treatment, respectively, and 13.0%, 9.5%, and 9.0% at 0.5%, 1.0%, and 2.0% calcium chloride treatment, respectively. Sensory evaluation (palatability, off-odor) showed that a 2.0% G. uralensis extract treatment presented excellent results during the storage period. Texture and color indicated no differences as a result of the browning inhibition treatments. Therefore, when considered comprehensively, a 2.0% G. uralensis extract treatment was shown to be effective for maintaining the quality and providing browning inhibition of peeled chestnuts. This result isexpected to solve the problem of quality deterioration in the form of sour taste, which is a problem in chemical processing.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2004.11a
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• pp.247-251
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• 2004

반도체 소자의 제조에 있어 실리콘 표면에 성장한 자연산화막을 제거하기 위해 일반적으로 습식 세정 기술이 이용되어 왔다. 하지만 소자의 최소 선폭(design rule)이 nano급으로 고집적화 됨에 따라 contact hole 바닥의 자연산화막을 깨끗이 제거하는데 있어서 그 한계를 나타나고 있다. 이에 대한 효과적인 대안 공정으로 가스 건식 세정 기술이 연구되고 있다. 본 논문에서는 한 번에 50매 이상의 웨이퍼를 처리함으로써 생산성 측면에서 월등한 배치식 설비에서 원거리 플라즈마(remote plasma) 장치에서 2.450Hz의 마이크로웨이브(${\mu}$-wave)에 의해 형성시킨 수소라디칼과 $NF_3$ 가스를 이용하여 실리콘에 결함을 주지 않고 자연산화막을 선택적으로 제거하는 공정에 대해 고찰하였다. AFM을 이용한 표면분석, TEM을 이용한 물성분석, 그리고 ToF-SIMS 및 XPS를 이용한 화학 분석을 습식 및 건식 세정을 비교 평가한 결과, 건식 세정 공정이 실리콘 표면에 결함을 주지 않고 자연산화막을 제거 할 수 있음을 확인하였다. 산화막$(SiO_2)$, 질화막$(Si_3N_4)$, 그리고 다결정 실리콘(Poly-Si) 등의 각 막질별 식각 특성을 고찰하였으며, $NH_3$의 캐리어 가스인 $N_2$의 주입량을 조절함으로써 수소라디칼 형성 효율의 개선이 가능하였으며, 이로부터 게이트와 소스/드레인 사이를 절연하기 위해 이용되는 질화막의 식각 선택비를 2배 정도 개선할 수 있었다. nano급 소자에 실장하여 평가한 결과에서 불산(HF)에 의한 습식 세정 방식에 비하여 약 $20{\sim}50%$ 정도의 contact 저항 감소 효과가 있음이 확인되었다.두 소자 모두 $40mA/cm^2$ 에서 이상적인 화이트 발란스와 같은(0.33,0.33)의 색좌표를 보였다.epsilon}_0=1345$의 빼어난 압전 및 유전특성과 $330^{\circ}C$의 높은 $T_c$를 보였고 그 조성의 vibration velocity는 약4.5 m/s로 나타났다.한 관심이 높아지고 있다. 그러나 고 자장 영상에서의 rf field 에 의한 SAR 증가는 중요한 제한 요소로 부각되고 있다. 나선주사영상은 SAR 문제가 근원적으로 발생하지 않고, EPI에 비하여 하드웨어 요구 조건이 낮아 고 자장에서의 고속영상방법으로 적합하다. 본 논문에서는 고차 shimming 을 통하여 불균일도를 개선하고, single shot 과 interleaving 을 적용한 multi-shot 나선주사영상 기법으로 $100{\times}100$에서 $256{\times}256$의 고해상도 영상을 얻어 고 자장에서 초고속영상기법으로 다양한 적용 가능성을 보였다. 연구에서 연구된 $[^{18}F]F_2$가스는 친핵성 치환반응으로 방사성동위원소를 도입하기 어려운 다양한 방사성의 약품개발에 유용하게 이용될 수 있을 것이다.었으나 움직임 보정 후 영상을 이용하여 비교한 경우, 결합능 변화가 선조체 영역에서 국한되어 나타나며 그 유의성이 움직임 보정 전에 비하여 낮음을 알 수 있었다. 결론: 뇌활성화 과제 수행시에 동반되는 피험자의 머리 움직임에 의하여 도파민 유리가 과대평가되었으며 이는 이 연구에서 제안한 영상정합을 이용한 움직임 보정기법에 의해서 개선되었다. 답이 없는 문제, 문제 만들기, 일반화가 가능한 문제 등으로 보고, 수학적 창의성 중 특히 확산적 사고에 초점을 맞추어 개방형 문제가 확

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.431-440
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• 2015

This study was performed to evaluate the quality characteristics of sausages after addition of lentil and Opuntia ficus-indica ethanol extract. Seven sausages were prepared as follows : F0 (control), F1 (5% lentils), F2 (5% lentils + 1% Opuntia ficus-indica), F3 (5% lentils + 3% Opuntia ficus-indica), F4(10% lentils), F5 (10% lentils + 1% Opuntia ficus-indica), and F6 (10% lentils + 3% Opuntia ficus-indica). Addition of lentils increase dietary fiber and starch in sausage while lowering fat content. Starch is used in manufacturing sausage to stabilize and increase viscosity. Opuntia ficus-indica contains dietary fibers and therefore addition of it to sausage increases dietary fiber, much like lentil addition. Lightness decreased and yellowness increased in all treatments. Redness was lowered by lentil addition but enhanced by addition of Opuntia ficus-indica. Redness in F3 and F5 were similar with control. But, F5 was more similar with control in all colors. Addition of lentil and Opuntia ficus-indica improved texture in hardness, springiness, gumminess, and chewiness. In sensory evaluation, color was lowered but taste was heightened by adding lentil and Opuntia ficus-indica extract. From results of this study, we could conclude that addition of mixture of lentil and Opuntia ficus-indica made sausage low in fat, with high in dietary fibers and starch. In addition, texture was increased and taste was better. F5 had the most similar color to control. We found out the optimal amounts of the two ingredients, lentil and Opuntia ficus- indica extract, were 10% and 1%, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.633-640
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• 2008

In this study, the effects of feeding citrus byproducts on various qualities of pork during cold storage were investigated, such as water holding capacity, drip loss, meat color, storage stability, rancidity, and antioxidant activity. Pork samples (195 days old, $115{\pm}3\;kg$, female) used for the experiment was divided into three groups: T0(pigs not fed citrus byproducts), T1(pigs fed 3% and 5% citrus byproducts during growth and the finishing period, respectively), and T2(pigs fed 6% and 10% citrus byproducts). The loin used for the experiment was obtained from 5 pigs of each group, vacuum packaged, and then stored at $3^{\circ}C$ for 4 weeks. There was no difference among T0, T1, and T2 for pH, water holding capacity, or drip loss. As for the meat color of the loin, T1 and T2 showed higher redness($a^*$ value) during early chilling but showed higher yellowness($b^*$ value) during late chilling. T1 and T2 showed higher electron donating ability and lower volatile basic nitrogen, total plate count, and TBA values than T0, regardless of the chilling period. Thus, feeding citrus byproducts improves the storage stability of chilled pork in terms of rancidity and antioxidant activity.

• Korean Journal of Food Science and Technology
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• v.43 no.1
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• pp.98-104
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• 2011

The storage quality of fresh buckwheat sprouts, as influenced by pretreatment and packaging within processing steps, was investigated to establish appropriate postharvest handling treatment for the commodity. After harvest, the sprouts were dipped in chlorine water (100 ppm), rinsed twice with clean water, pre-cooled with iced water, de-watered, and packed in plastic trays. Sprout samples taken from each processing step were stored at $5^{\circ}C$ for 6 days to measure quality attributes. Viable cell counts of mesophilic aerobes and coliform bacteria were lower by about 1 log scale in the postharvest treated samples compared to an untreated control, although the initial microbial reduction due to the postharvest treatments was offset by cell growth during storage. All sprout samples showed a decrease of fresh weight by approximately 4% after 6 days of storage. However, moisture and soluble solid contents were maintained at the initial levels of the sprouts. No significant difference in surface color was observed among sample treatments. For sensory properties including discoloration, wilting, decay, and visual quality, there were no significant differences among sample treatments. The present results suggest that proper postharvest processing treatments can exert positive effects on extending the shelf-life of fresh buckwheat sprout.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.180-188
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• 2009

This study investigated the quality of rice noodles containing different amounts of mesangi (Capsosiphon fulvescens) powder. The noodles were prepared with ratios of 1.9, 3.8, and 5.7% (w/w) of mesangi powder based on the flour weight. The noodles containing mesangi powder had lower moisture contents compared to the control, while amounts of ash were higher than in the control. For the cooking properties of the noodles, weight, volume, and turbidity were significantly higher in the mesangi rice noodles than the control (p<0.0001). The mesangi rice noodles had lower L- and a- values than the control, and these values decreased with increasing amounts of mesangi powder while the b- value increased. Texture profile analysis of the cooked noodles showed significantly higher levels of hardness (p<0.0001) and adhesiveness (p<0.05) in the mesangi rice noodles compared to the control, while cohesiveness (p<0.05), springiness (p<0.05), and gumminess (p<0.0001) values were lower than those of the control. However, the values for hardness, adhesiveness, cohesiveness, and springiness were not significantly different among the mesangi rice noodle groups. The pH of the rice noodles gradually decreased over 8 days of storage time. The 3.8% mesangi rice noodles had lower total and fungus plate counts than the other noodles during 15${\sim}$24 days of storage. However, the 3.8% masangi noodles showed the highest overall acceptability score(p<0.05).

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.432-439
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• 2004

Increase in water vapor barrier properties of sodium alginate films was studied by preparing composite films with fatty acids, i.e., lauric, palmitic, stearic, and oleic acids, and by treatment with 3% $CaCl_{2}$ solution for 3 min. Film thickness, surface color, microstructure, tensile strength (TS), elongation at break (E), water vapor permeability (WVP), water solubility (WS), and sorption isotherm of films were investigated. Microstructure of films observed with SEM was changed by fatty acid and $CaCl_{2}$ treatments. TS decreased 25-70% depending on fatty acid used, and increased 1.5- to 2-fold by $CaCl_{2}$ treatment. E decreased by both fatty acid and $CaCl_{2}$ treatments. Except oleic acid, WVP decreased significantly (p<0.05) by forming composite films with fatty acids, particularly with stearic acid, WVP decreased more than two-fold. WS also decreased by fatty acid and $CaCl_{2}$ treatments. In stearic acid, WS decreased about 30-fold by combined treatment of fatty acid and $CaCl_{2}$. Sorption isotherm showed typical biphasic pattern with deliquescent point of 0.75. Results of isotherms and BET monolayer moisture content indicated hydrophilicity of film decreased by $CaCl_{2}$ treatment.