• Journal of the Korean Recycled Construction Resources Institute
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• v.6 no.2
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• pp.146-152
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• 2018

In the construction sector, new demands for aesthetics are increasing due to structural stability and improvement of living standard and consciousness level. On the other hand, Red Mud sludge is generated from aluminum hydroxide extraction process from Bauxite. Red mud sludge contains about 20% of $Fe_2O_3$ and represents a natural reddish brown. It is highly applicable to the construction industry. In this paper, red mud sludge with a water content of 50%, which is a by - product of the industry, was prepared as a liquid phase. The liquefied red mud was added to cement mortar and the strength and color difference of cement mortar were investigated according to the addition amount of liquefied red mud. As a result, the compressive strength decreased with increasing amount of liquefied red mud. The color of cement mortar containing liquefied red mud was found to be distributed in the range of YR series in all samples. As the amount of liquefied red mud increased, the color became darker.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.302-306
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• 2015

This study evaluated the quality characteristics of noodles added with dried Beta vulgaris L. root powder (BV powder) in order to determine the most preferred noodle recipe. When amount of BV powder increased, both L and b color values decreased, whereas a value increased due to the red betalain pigments in BV powder. Weight, volume, and water absorption of cooked noodles decreased, whereas turbidity of soup increased. For textural properties, addition of BV powder to cooked noodles increased springiness, chewiness, and brittleness. Overall, according to the results of the sensory evaluation, noodles added with 1% BV powder were the most preferred.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.296-301
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• 2015

The effects of pine needle powder (PNP) on the physicochemical characteristics of tofu were investigated, and consumer acceptance test was conducted. The pH, moisture content, and lightness and yellowness significantly decreased with increasing PNP concentration from 0 to 0.8% (P<0.05). Hardness increased significantly with increasing PNP concentration (P<0.05). Antimicrobial effects of PNP incorporated into tofu were also investigated. Antioxidant activities of control and produced tofu were compared based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and total polyphenol contents. DPPH radical scavenging activity and total polyphenol contents increased significantly (P<0.05) and were well-correlated. Tofu with 0.2% PNP is recommended (with respect to overall preference score) for taking advantage of the functional properties of PNP without sacrificing consumer acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1431-1435
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• 2007

Soybean curds were prepared by adding different levels (20, 40, and 60%) of small black soybean, and the quality characteristics of the soybean curds were investigated. The yield of soybean curd increased slightly with the increment of the levels of small black soybean, whereas L value (lightness) and b value (yellowness) decreased. Analysis of textural properties demonstrated that the addition of small black soybean lowered the hardness and chewiness of soybean curd, while it slightly increased the cohesiveness and adhesiveness. Antioxidant activities of soybean curd, soybean curd residue, and soybean curd whey were estimated by determining electron donating ability (EDA) to DPPH radical and superoxide dismutase (SOD)-like activity. These activities in all of the samples increased with the addition of small black soybean, especially in soybean curd residue and soybean curd whey; also, soybean curd whey containing small black soybean showed the highest activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.908-913
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• 2008

This study was carried out to investigate the effects of Salicornia herbacea L. on baking properties of white breads. Crude fiber and crude ash contents of Salicornia herbacea L. powder were 70.02% and 25.6%, respectively. Fe and Ca contents of Salicornia herbacea L. were 176 ppm and 1,175 ppm, respectively. The pH of dough with Salicornia herbacea L. powder was similar to that of control. Salinity contents did not show any significantly differences between bread added Salicornia herbacea L. powder and control. L (lightness) and b (yellowness) value of the dough were decreased by the addition of Salicornia herbacea L., but a (redness) value was increased. The volume of dough during fermentation and the baking loss did not show significant difference between treatments and control. The weight of bread was increased by the addition of Salicornia herbacea L. but the volume was not.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.739-743
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• 2017

Product distribution and consumption in the military is difficult due to unique contracts and supply systems. It is difficult to change suppliers immediately when quality problem is encountered. Due to these special circumstances, the quality of products must be thoroughly controlled. Sesame oil is used to increase the taste and nutrition of food, but it is more expensive than other cooking oils. Oil producers may blend other cooking oils with sesame oil to make higher profits, so it has become important to identify good and bad products. In this study, pure sesame oil and blend oils were compared by analyzing their smell, taste, chemical components, and near infra-red spectra to determine quality differences between them.

• Science of Emotion and Sensibility
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• v.7 no.4
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• pp.57-65
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• 2004

In this paper, we present a hybrid approach which incorporates color, texture and shape in content-based image retrieval. Colors in each image are clustered into a small number of representative colors. The feature descriptor consists of the representative colors and their percentages in the image. A similarity measure similar to the cumulative color histogram distance measure is defined for this descriptor. The co-occurrence matrix as a statistical method is used for texture analysis. An optimal set of five statistical functions are extracted from the co-occurrence matrix of each image, in order to render the feature vector for eachimage maximally informative. The edge information captured within edge histograms is extracted after a pre-processing phase that performs color transformation, quantization, and filtering. The features where thus extracted and stored within feature vectors and were later compared with an intersection-based method. The content-based retrieval system is tested to be effective in terms of retrieval and scalability through experimental results and precision-recall analysis.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.199-205
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• 2009

Wet noodles with different percentages of Curcuma Ionga L. powder(CLP) as an additive were generated and their cooking characteristics were evaluated. Wheat flour with 8% CLP had the highest water binding capacity and breakdown, while setback was reversed. Cooked noodle characteristics, weight, volume and tensile strength decreased as CLP content of wheat flour increased, but turbidity of the soup was reversed. L value of wet noodles was higher than cooked noodles, while b value, and texture of wet noodles were lower than cooked noodles. Hunter color value and texture measurements demonstrated decreasing L value, springiness and cohesiveness but increasing b value, hardness, gumminess and chewiness with increasing CLP content. In sensory evaluations, noodles made with 4% CLP were most highly preferred, while noodles made with 2% and 8% CLP were less preferred than CLP-free prepared noodles.

• The Journal of the Korea Contents Association
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• v.5 no.6
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• pp.146-151
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• 2005

The coral is precious and organic gemstone. It is Beautifully Red color. Coral jewelry have been used for a long time in Asia. Especially in Korea, The Coral is an traditional and popular gemstone. It is significant to get the base data for the purpose of distinguishing natural coral from imitation coral by comparing about gemmological character in this study. Color, luster, transparency, streak color, refractive index, hardness, chemical reaction, ultraviolet fluorescence, specific gravity, observation of microscope and XRD analysis were conducted for identification of natural and imitation coral. As a result, natural coral has usually $CaCO_3$ composition and calcite structure. But, it is known that imitation coral impregnate calcic and dyeing materials with pigment. And they were distinguished also from not only XRD analysis but also a few simple experiments like specific gravity, refractive index and chemical reaction. Natural coral is harder and luster then imitation coral. In breaking method, the streak color is used certification.

• Journal of Conservation Science
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• v.22
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• pp.61-76
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• 2008

We examined characterizations of Paraloid B72 films when it dissolved in four different solvents-acetone, MEK, toluene and xylene. The surface before and after coating were observed by optical microscope and AFM. Thickness and contact angle of films was measured and surface energy was calculated for grasping properties of films. We also tested adhesive strength of films by scratch tester and durability of films by performing yellowing test. The result was that xylene has better coating property than other solvents. Because 10% Paraloid B72 in xylene film is even, non-mottled, thin, stabilized in yellowish and has proper hydrophobic, we confirmed xylene is good solvent for bronze artifact conservation. However, other tests will need for finding appropriate concentration of Paraloid B72.