• Conservation Science in Museum
• /
• v.29
• /
• pp.81-98
• /
• 2023

This study was conducted to examine the effect of the light source for the media facade of the 10-story Gyeongcheonsa Stone Pagoda on the pagoda's restoration materials. To restore the pagoda, two types of epoxy resin-L-30, Araldite (AW106, and HV953U)-were used, and the photostability of the restoration materials and the acceptable lighting irradiation time were estimated through accelerated aging experiments of the restoration specimens. Six types of specimens were used in this process: a specimen painted with blue and yellow pigments for each resin type, and an unpainted specimen. Among them, the ΔE of the unpainted specimens (BA) of Araldite AW106 and HV953U was the highest of 4.66, and the acceptable light irradiation time was about 130,000 hours if the change rate of ΔE is limited to about 1. It was confirmed that the BA specimens were losing their characteristics due to light, as their reflectance and transmittance increased and the absorbance decreased, making them more transparent than their original color. It was found that the painted specimens had a low change rate of ΔE, with insignificant changes in their reflectance, transmittance and absorbance. Therefore, the use of pigments with high photostability provides more restoration materials options.

• Proceedings of the Korean Powder Metallurgy Institute Conference
• /
• 2006.09b
• /
• pp.1032-1032
• /
• 2006

• Microbiology and Biotechnology Letters
• /
• v.22 no.1
• /
• pp.37-44
• /
• 1994

The homology among the genes coding for degradation of bipheny(BP) and 4-chlorobiphenyl(4CB) was comparatively analyzed by Southern hybridization in several BP/4CB degrading bacterial strains. As the hybridization results of their genomic DNAs with pcbABCD as the DNA probe, the group of Pseudomonas sp. DJ-12. P08 and P27 strain was separated by the group of P20 and P1242 strains. The P. pseudoalcaligenes KF707 showed the hybidization signal which was homologous to the group of DJ-12, but they had different restriction endonuclease sites. The pcbAB genes in pCUl recombinant plasmid from Pseudomonas sp. DJ-12 appeared to be homologous to pchAB genes in pKTF20 cloned from P. pseudoalcaligenes KF707, but the C genes in both strains were not homologous. The bphABC in pKTF20 showed the signals homologous to the cbp ACB in pAW6194 cloned from P. putida OU83, but homologous signal was not found botween the pcbABCD genes in pCUl and the cbpADCB genes in pAW6194 recombbinant plasmid.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
• /
• 2008.04a
• /
• pp.17-20
• /
• 2008

To develop floor impact sound resilient materials of apartment house effectively, floor impact sound insulation performance test lab. was designed and constructed in T company. Introducing specification and basic performance of this lab. could be helpful in plan and design of another lab. Floor space size of this lab. is $4.2m{\times}5.5m$ and this size is similar with that of living room of usual apartment house's (about $100m^2$) and the height of lab. is 2.4m. Slab thickness is designed by 180mm. Frequency characteristics is similar to general apartment house. Reverberation time of sound receiving room displays 1.26sec in 125Hz by establishing sound-absorbing materials. For light weight impact sound insulation performance of concrete bare floor structure is estimated by $L_{i,AW}\;=\;73$ and for heavy weight is estimated by $L_{i,Fmax,AW}\;=\;50$. Sound pressure level distribution of sound receiving room is ranged very uniformly. With these results, floor impact sound resilient materials could be evaluated and the results could be trusted by comparison tests.

• Proceedings of the KIEE Conference
• /
• 2008.07a
• /
• pp.420-421
• /
• 2008

배전설비의 안정성검토 및 조형물과 충분한 측방이격거리 확보검토를 위해 일반지역 직선선로에서 2400mm 완철을 설치한 보통장주와 편출장주 일반용 콘크리트 전주의 강도를 검토하였으며, 편출장주시 완철의 길이변화가 전주강도에 미치는 영향을 살펴보았다. 표준경간[3]에서 보통장주형태의 전주는 대용량선로의 전선(ACSR/AW-OC $240mm^2$)을 설치한 경우에도 허용강도이내였으며, 표준경간에서 편출장주 형태의 전주는 보통장주일때 보다 전주의 휨모멘트는 증가하였고 일반선로 ACSR/AW-OC$160mm^2$ 이하의 전선을 설치한 경우 허용강도를 갖게 됨을 알 수 있었다. 또한, 편출장주 완철의 길이를 2400mm에서 3200mm로 증가시킨 경우, 전주의 휨모멘트는 증가하였으며, 전주는 표준경간이 40M 이하에서 대용량선로의 전선을 설치한 경우에도 허용강도를 갖게 됨을 알 수 있었다.

• Asian-Australasian Journal of Animal Sciences
• /
• v.17 no.5
• /
• pp.700-704
• /
• 2004

Chinese-style pork jerky is a typical intermediate moisture meat product obtained by curing, drying and roasting pork samples. The chemical, physical and microbiological characteristics of pork jerky were evaluated throughout processing. The moisture content varied from 72.5% to 23.4 or 19.6% and aw varied form 0.97 to 0.74 or 0.72 in accordance with processing steps. The pork jerky roasted at $200^{\circ}C$ had higher shear value than roasted at $150^{\circ}C$ because the moisture content and aw of the former sample was lower than the later sample. The nitrite losses during whole processing steps amount to nearly 50%. The TBA value of pork jerky varied from 0.34 to 9.25 or 9.83 mg of malonaldehyde depended on processing steps. The VBN value of pork jerky ranging from 0.25 to 22.4 or 23.5 mg/kg depended upon processing steps. The ATPase activity of myofibrillar proteins during processing steps were partly or entirely denatured by the heat-drying or heat-roasting treatment. A gradual decrease in microorganism count during processing of pork jerky was also observed.

• The KIPS Transactions:PartB
• /
• v.14B no.2
• /
• pp.99-106
• /
• 2007

In this paper, we present an AAW(Adaptive Attention Window) based cell image segmentation method. For semantic AAW detection we create an initial Attention Window by using a luminance map. Then the initial AW is reduced to the optimal size of the real ROI(Region of Interest) by using a quad tree segmentation. The purpose of AAW is to remove the background and to reduce the amount of processing time for segmenting ROIs. Experimental results show that the proposed method segments one or more ROIs efficiently and gives the similar segmentation result as compared with the human perception.

• Korean journal of food and cookery science
• /
• v.7 no.4
• /
• pp.51-61
• /
• 1991

Physical and chemical properties of glycosylsucrose were characterized as follows: 1. The moisture content of glycosylsucrose syrup (35% , w/w) was 63.6% and total sugar in solid was 35.9%. 2. Main sugar compositions of glycosylsucrose syrup were maltotetraose 54.5%, sucrose 18.0%, glycosylsucrose 15.3%, maltosylsucrose 11.3% and the content of glucose, maltose, maltotriose and fructose were very little. 3. Perceived sweetness threshold of glycosylsucrose was 0.71%, relative sweetness was 0.53, and sweetness intensity expressed as power function was S=$0.78^{\circ}$C^{1.5}$$. 4. Viscosity of glycosylsucrose was higher than that of sucrose and Japanese product at 10, 25, 35 and $65^{\circ}C$. 5. The content of water absorption of gylcosylsucrose at Aw 0.80 was 0.48 g $H_2$O/g dry weight while that of sucrose was 0.17g $H_2$O/g dryweight at Aw 0.86. 6. The stability of glycosylsucrose was decreased by acidic pH, high temperature and long heating time. 7. The glycosylsucrose showed very little browning when heated with pepton, but alkaline pH (pH8), high temperature and long heating time increased browning reaction.

• Korean journal of food and cookery science
• /
• v.23 no.2 s.98
• /
• pp.252-260
• /
• 2007

This study was performed to provide basic data for the operation of the sous vide cook-chill system(SVCC) by comparing and evaluating the quality of SVCC prepared foods to those prepared using the cook-chill system(CC). Foremost, the microbial risk was less and the food quality excellent when SVCC was used compared to CC, where changes in pH, Aw and moisture loss were less with SVCC. The CC and SVCC Aw value were 0.93 and 0.92 and 0.92 and 0.95 at 0 days and 15 days, respectively. Secondly, the microbial quality by storage days was relatively high with SVCC. The CC and SVCC viable cell and coliform counts were 4.43 and 4.37 LogCFU/g, and 4.53 and 3.60 LogCFU/g, respectively, by 15 days. Also, after reheating, the viable cell and coliform counts satisfide the standards applied in processed food(5.0 and 2.0 LogCFU/g respectively). Lastly, the sensory scores for SVCC were higher than those for CC. Thus, microbial and sensory qualities by days of storage were acceptable and overall quality satisfaction was better for SVCC than CC.

• Korean journal of food and cookery science
• /
• v.15 no.2
• /
• pp.171-177
• /
• 1999

The purpose of this study was to serve a standard of the good quality control and shelf-life of food and beverage served from the vending machines. So it was performed to examine the temperature (internal & external environmental, food itself), pH, Aw, POV and microbiological quality of Adlay tea and Wheat noodles served from the vending machines based on storage time in the machines. They were assessed to find the critical control point(CCP) during each of the production, delivery, purchasing phases from the vending machines. The result of this study can be summarized as follows: 1. The temperature of foods inside the vending machines was ranged from 4$0^{\circ}C$ to 45$^{\circ}C$. It was in the range of dangerous zone. The average temperature of food showed 71$^{\circ}C$ for Adlay tea and 74$^{\circ}C$ for Wheat noodles. As a result of measuring pH and Aw, they had potential danger. 2. Even though POV was low, it increased as the time passed. 3. As a result of microbial analysis, it showed that the amount of total plate count and coliforms were increased ten times after 1 day respectively. Wheat noodles' coliform and total plate counts exceeded standard value in 1 day. As a result of food poisoning bacteria, it was negative in sample against Vibrio parahaemolyticus, Salmonella, Staphylococcus aureus.