• Journal of Conservation Science
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• v.30 no.3
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• pp.263-275
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• 2014

It's shown how to proceed the study on Manufacturing techniques & Conservation to the Iron Pot from Cheonmachong Ancient Tomb(the 155th Tomb in Hwangnam-dong). In order to investigate manufacturing techniques of the Iron Pot, some parts of the relic were gathered. After mounting, polishing and etching on the relic, analyzing the metal microstructure was conducted. Also it's conducted a SEM-EDS analysis on the nonmetallic inclusion. White iron structure was observed in the metallurgical structure inspection, SEM-EDS analysis. It seems to be dried slowly at room temperature after casting, doesn't look as particular heat treatment to improve brittleness. It is estimated that it's as the handle seam side were verified about 3cm inch wide, 1.5 thick in center of body, so 2 separate half-completed products was cast with width-type mould. The manufacturing techniques Using white cast iron structure, width-type mould are observable to the Iron Pot excavated from Sikrichong Ancient Tomb & Hwangnamdaechong grand Ancient Tomb around those were constructed the same time. It's able to recognize that it's almost identical manufacturing techniques at that time. Conservation is generically following those are survey of pretreatment, foreign material removal, stabilization, restoration and color matching in the order. cleaning & drying were added to the process as occasion demands. The strengthening treatment were difficult with artifact's volume, low concentration Paraloid NAD-10 solution was spread two or three times with a brush, surface hardening also came up with 15wt% Paraloid NAD-10 solution after the conservation was complete. There were connection & restoration for the restoration to the damage after modeling forms that it's similar to damaged parts by using the Fiber Reinforced Plastic resins(POLYCOAT FH-245, mold laminated type). Throughout this research, capitalizing on accumulations of measurements about the production technique of Iron Pot in the time of the fifth and 6th centuries is no less important than the Iron artifact's conservation for a better study in the future.

• Korean Journal of Remote Sensing
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• v.37 no.5_1
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• pp.959-974
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• 2021

Forel-Ule Index (FUI) is an index which classifies the colors of inland and seawater exist in nature into 21 gradesranging from indigo blue to cola brown. FUI has been analyzed in connection with the eutrophication, water quality, and light characteristics of water systems in many studies, and the possibility as a new water quality index which simultaneously contains optical information of water quality parameters has been suggested. In thisstudy, Ocean Colour-Climate Change Initiative (OC-CCI) based 4 km FUI was spatially downscaled to the resolution of 500 m using the Geostationary Ocean Color Imager (GOCI) data and Random Forest (RF) machine learning. Then, the RF-derived FUI was examined in terms of its correlation with various water quality parameters measured in coastal areas and its spatial distribution and seasonal characteristics. The results showed that the RF-derived FUI resulted in higher accuracy (Coefficient of Determination (R²)=0.81, Root Mean Square Error (RMSE)=0.7784) than GOCI-derived FUI estimated by Pitarch's OC-CCI FUI algorithm (R²=0.72, RMSE=0.9708). RF-derived FUI showed a high correlation with five water quality parameters including Total Nitrogen, Total Phosphorus, Chlorophyll-a, Total Suspended Solids, Transparency with the correlation coefficients of 0.87, 0.88, 0.97, 0.65, and -0.98, respectively. The temporal pattern of the RF-derived FUI well reflected the physical relationship with various water quality parameters with a strong seasonality. The research findingssuggested the potential of the high resolution FUI in coastal water quality management in the Korean Peninsula.

• Journal of the Korean Chemical Society
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• v.67 no.5
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• pp.378-392
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• 2023

The purpose of this study is to analyze the pre-service chemistry teachers' cognition of the nature of model in process of designing and developing models using technology. For this purpose, 19 pre-service chemistry teachers' in the 3rd grade of a education college located in the central region observe experimental phenomena related to Boyle's law presented in the 7th grade science textbook and researchers required the design and development of a model related to the observed experimental results using technology. Based on previous studies, the nature of model were classified into two aspect: 'Representational aspect' and 'Explanatory aspect'. The 'Representational aspect' was classified into 'Representation', 'Abstraction', and 'Simplification', and the 'Explanatory aspect' was classified into 'Analysis', 'Interpretation', 'Reasoning', 'Explanation', and 'Quantification'. The pre-service chemistry teachers' cognition were analyzed by the classification. As a result of the study, the 'Representation' of the 'expressive aspect' was uniformized in the form of space that changes in volume, and the pressure was expressed as the Brightness inside the cylinder or frequency of color change of particles for 'Abstraction'. In the case of 'Simplification', the particle collision was expressed as a perfectly elastic collision, but there was a group that could not simply indicate the type of particle. In the 'Explanatory aspect', in the case of 'Analysis', volume was classified as a manipulated variable, and in the case of 'Interpretation', most groups analyzed the change in pressure through the collision of gas particles. However, the cognition involved in 'Reasoning' was not observed much. In the case of 'Explanation', there were groups that did not succeed in explanation because the area where the particles collided was not set or incorrectly set, and in the case of 'Quantification', there was a group that formulated the number of collisions per unit time, and on the contrary, there was a group that could not quantify the number of collisions because they could not be expressed in numbers.

• Food Science and Preservation
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• v.22 no.2
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• pp.190-196
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• 2015

This study investigated the effects of sea tangle powder (SP) on the physicochemical and sensory characteristics of dumpling shells. Various dumpling shell samples were prepared with wheat flour containing different amounts of SP. The characteristics of the dumpling shell samples were investigated based on their viscosity, cooking properties, color values, and texture properties. Their sensory characteristics were evaluated by using seven scores. According to the amylograph data, the composite SP-wheat flour samples showed an increased gelatinization temperature with an increasing SP content, whereas the initial viscosity at $95^{\circ}C$ was decreased after 15 minutes. The increase of SP amount decreased the values of L and b whereas the a value increased. With regard to the textural characteristics, the dumpling shells with an increased amount of SP showed increased hardness, cohesiveness, and adhesiveness, whereas the SP addition reduced the springiness of the dumpling shell. The dumpling shell with the addition of 3% SP showed the highest overall acceptability in the sensory evaluation.

• Food Science and Preservation
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• v.16 no.6
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• pp.843-848
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• 2009

Green peppers were dried using maltodextrin and recycled dehydration liquid as dehydrating agents, and the quality of dried green pepper powders was compared with that of freeze-dried and hot air-dried samples in terms of moisture content, color, antioxidant activity, capsaicinoid level, and sensory acceptability. The moisture content of maltodextrin-treatedgreen pepper powder was higher than that of samples prepared using recycled dehydration liquid. The lightness (L) value rose with increasing concentrations of maltodextrin powder or liquid. The antioxidant activities of pepper powders prepared using the molecular press dehydration method were similar to that of alpha-tocopherol, and better than that offreeze-dried or hot air-dried samples. Capsaicinoid levels fell with increasing concentrations of maltodextrin powder and liquid. The sensory evaluation data on green pepper powders prepared using the molecular press dehydration method were better than those obtained when freeze-dried and hot air-dried samples were evaluated. These results indicate that drying of green pepper powders using maltodextrin and recycled dehydration liquid as dehydrating agents is very efficient.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.649-656
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• 2011

In this study, we made Sulgidduk with commercialized dried nonglutinous rice flour and different levels of soybean curd. For physical properties of the bean curd-Sulgidduk, its water content was increased significantly with a growing addition of soybean curd. In chromaticity, its L value(brightness) and a value(redness) were decreased significantly with more bean curd while b value(yellowness) went up in Sulgidduk with a large amount of rice flour but went down significantly in the Sulgidduk with a small amount of it. Its hardness of texture was found to be the highest in the Sulgidduk with the most dried nonglutinous rice flour and it tended to be higher with more rice flour and less soybean curd. For cohesiveness, it was recorded to be the highest in the Sulgidduk without soybean curd and showed a tendency of decreasing by adding the bean curd but increased later significantly. In addition, its springiness and brittleness became larger with addition of more dried nonglutinous rice flour. From these results, the best ratio of the bean curd-Sulgidduk to increase nutrition and absorption and to satisfy physical and sensory properties, was 420 g to 500 g of soybean curd to dried nonglutinous rice flour. Moreover, it was considered to decline the calorie of Sulgidduk by adding soybean curd as a material and to contribute to its commercialization by extending storage and preservation time of soybean curd with a short expiration date.

• Weed & Turfgrass Science
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• v.2 no.1
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• pp.15-22
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• 2013

The phenotypic traits of herbicide-tolerant transgenic rice were compared with those of wild type (Dongjin) as well as two accessions (Hwaseong-aengmi 1 and Gwangyang-aengmi 12) of weedy rice. This study was conducted to investigate whether unintentional alterations in phenotypic characteristics occurred in the transgenic rice and whether the altered traits were similar to those in the two weedy rices. All qualitative traits studied were similar in the transgenic or wild-type rice. On the other hand, awn presence, flag leaf attitude and grain color differed considerably between herbicide-tolerant transgenic rice and weedy rice. As for quantitative traits, plant height, the number of tillers per plant and shoot dry weight were significantly greater for weedy rice than transgenic or wild-type rice. Grain weight per plant and 1000-grain weight of transgenic (or wild-type) rice were significantly greater than those of weedy rice. Transgenic rice shattered less than the other rices. Amylose and protein contents in embryos of transgenic rice were significantly different from those of weedy rice. The potential for weediness of the transgenic rice may be assessed using phenotype comparison between transgenic and weedy rice as shown in this study.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.183-198
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• 2014

This study aims to suggest useful information for tteokbokki franchise businesses to enter foreign markets by market testing and surveying preferences of foreign consumers with various kinds of tteokbokki. For this research, a survey was conducted from July 16 to August 20, 2012, targeting the people who live in Beijing, Tokyo, Singapore. The data was collected and analyzed using SPSS for Windows Version 18.0. The relationship between the general details of consumers and the results of the market test were analyzed using canonical correlation analysis. Research results and utilization plans are expected to use for improving the image of the country and ripple effects on exporting agricultural and fishery products, along with the effect of increasing spread of overseas personnel export and domestic Korean overseas supply of cultural content. Nurturing restaurant franchise business, creating jobs, and contributing to the increase in the income of the rural economy are also expected. Fermented tteokbokki franchise business should create new added value. The development of fermented tteokbokki will build a new culture of consumption, expand consumption, academic cooperation and joint technology development, and activate employment linked. Consequently, it is necessary to understand eating habits of local consumers from a variety of perspectives such as texture, taste, and colors of sauce when globalizing Korean food.

• Korean Journal of Childcare and Education
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• v.11 no.2
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• pp.131-150
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• 2015

The aims of this study were to organize whether the Kindergarten After School Specialized Art Program could be applicable to young children, and whether this program would be effective to the development of young children's art competence. This study consisted of two steps: development of the Kindergarten After School Specialized Art Program and examination of its impact on children's art competence. This study used a two-group pretest/posttest design. Statistical analyses employed for this study were descriptive analysis, ANOVA, and repeated measure ANOVA. The results were as follows. Firstly, the Kindergarten After School Specialized Art Program was developed based on a literature review relevant of current art education. Secondly, the experimental group revealed a significant improvement in four components, whereas the control group showed a significant, but slight improvement compared with the experimental group in only three components. Thirdly, in between group comparison, a competencies on the four components based on multiple-creative ability in the experiment group were higher than that of the control group and the difference between both groups was statistically significant. Therefore, the program seemed to be effective in the improvement of art competence and multiple-creative ability. In addition, recommendation for the future research about after school teachers' and parents' recognition of the Kindergarten After School Specialized Art Program and strategies for its application are suggested.

• Korean Journal of Food Science and Technology
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• v.45 no.5
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• pp.578-582
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• 2013

This study was carried out to investigate the effect of paprika (Capsicum annuum L.) to the quality of makgeolli fermented by nuruk at $23^{\circ}C$ for 6 days. The changes in pH, total acidity, ethanol content, color, antioxidant activity, total polyphenol content and sensory evaluation were determined. Our results showed that the pH decreased from 5.6-6.1 to 4.2-4.3 and the total acidity increased from 0.03-0.05% to 0.27-0.32% after 6 days in makgeolli fermentation. The ethanol content was 12.0-15.1% after the fermentation. There was no significant difference on antioxidant activity and total polyphenol content depending on the addition of paprika. The results of sensory evaluation revealed that the color, flavor, sweetness, bitterness, and overall acceptance of makgeolli with 10% paprika were markedly higher than those of the control and other samples. Taken together, our results indicate that makgeolli with 10% paprika had no significant effect on the physiological characteristics, however it showed the best palatability.