• The Korean Journal of Ecology
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• v.27 no.6 s.122
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• pp.375-381
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• 2004

We investigate the biological treatment of processed-leachate from SUDOKWON landfill site in Korea by the reed (Phragmites australis)-bed with a continuous flow system. The reed individuals showing superior growth in processed-leachate experiment were selected among the reeds of thirteen natural habitats by means of the comparisons between the removal rates of nutrient salts, eco-physiological responses and growth. The reed-beds (combination of the reed individuals showing superior growth with helper microorganisms) were continuously supplied with processed-leachate. We monitored the effluents that passing through the reed-beds during the experiment period. After five weeks, analysis results of effluent from each reed-bed were as follows; chromaticity, total nitrogen, total phosphorus, biological oxygen demand, chemical oxygen demand, total dissolved solid and salinity decreased $29.5{\sim}36.9\%,\;49.4{\sim}67.2\%,\;42.1{\sim}94.6\%,\;74.5{\sim}88.8\%,\;15.6{\sim}20.8\%,\;17.5{\sim}35.4\%\;and\;15.3{\sim}34.7\%$, respectively. These results represented the substantial improvement of water-quality after passing through reed-bed in a continuous flow system.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.567-574
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• 2010

Pork patties were formulated with either steam-dried green tea power or freeze-dried raw tea leaf powder, and the quality characteristics of these products were monitored. Proximate analysis of tea powder contained 17.80~19.85%, 4.70~5.73%, and 5.60~5.77% (as is) crude protein, crude fat, and crude ash, respectively. There were no significance differences in pH among the samples. Chromaticity tended to decrease brightness ($L^*$) and redness ($a^*$), and there were significant differences in yellowness ($b^*$) as the added amount of tea power was increased. For texture, hardness increased as more green tea powder was added. Thiobarbituric acid reactive substances (TBARS) and volatile basic nitrogen (VBN) values increased after storage for 12 days, whereas samples formulated with green tea powder showed lower TBARS and VBN values compared to control groups. Sensory panelists showed preference for samples with green tea powder added compared to the control group.

• Journal of Korean Ophthalmic Optics Society
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• v.5 no.1
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• pp.31-37
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• 2000

In order to color analyze of in Farnsworth Test Panel D-15 using a Protan, Deutan and Tritan test, we introduced the CIE system so that measured the reflectance light spectrum intensity in the 380~780 nm wavelength regions. The color difference of Panel D-15 was depended on the intensity of reflectance ratio in the 400~450 nm, 500~600 nm and more than 650 nm wavelength regions. From the reflectance spectra, we obtained the tristimulus X, Y, Z values, the $L^*a^*b^*$ and $L^*ab$ values of the 3-Dimension CIELAB system in a complement plane and light-darkness axis, the $U^*V^*$ values and the x, y values of chromaticity coordinates.

• 보존과학연구
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• s.29
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• pp.221-238
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• 2008

Roofing tiles are very important archaeological artifacts which show science, architecture of that time, as well as information about the culture. It has been studied by many researchers steadily, but only focusing on archaeological, art historical and architectural study, so it is very difficult to find natural science research. Gyeongbokgung's roofing tiles were excavated from the ruins of same site, however glaze, body colour and shape of tiles are very diverse with the naked eye. Through natural science research which analyze the chemical composition and physical characteristics of roofing tiles's body and glaze examine the physical and chemical characteristics of each roofing tiles. the result of analazed roofing tiles is following. when roofing tiles were classified by 전암대자율 and chromaticity, each group has part of some matches. When you compare with green gazed traditional brick's glaze of Silla period, Gyeongbokgung roofing tiles have more $Al_2O_3$ and less PbO than Silla period's. We can see the technology of increasing firing temperature is better. and glaze colour depends on content of $Fe_2O_3$ and CuO. A lot of CuO tend to be more blue.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.123-131
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• 2012

This study was carried out for the purpose of inquiring into the effects on shelf-life, quality characteristics and antioxidative activities of Majakgwa with regard to the use turmeric powder at varying concentrations in the recipe. Chemical composition analysis showed that the contents of crude fat, crude protein and carbohydrates are high in turmeric powder. With an increase of the amount of turmeric powder used in Majakgwa recipes, dough pH was higher than that of the control group. Antioxidative activities were the highest in the groups with 3% and 9% turmeric powder content, and the value increased largely after 12 days of storage. Excellent antioxidative activities were observed in the 6% turmeric content group. For recipes with turmeric contents of more than 15%, oxidation was accelerated from early on in storage. The hardness, brittleness and bitterness increased significantly with the increase of the turmeric content. The intensity, chromaticity, crunch and intensity of the surface colors, all increased significantly with the increase of turmeric content. The general preference ratings for Majakgwa with added turmeric was highest for the 9% content recipe. Over all Majakgwa recipes with 6~9% turmeric powder content were found to ideal.

• Korean Journal of Environmental Biology
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• v.37 no.4
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• pp.719-725
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• 2019

To recover the discoloration of Pyropia yezoensis, additional NO₃^- and PO₄^3- nutrients were supplied to the discolored blades. As a result, the efficiency of photosynthesis was increased from two days after incubation with NO₃^- and five days after incubation with PO₄^3-. In addition, the chromaticity analysis results showed significant changes. Furthermore, the cell vacuoles bloated due to discoloration were reduced again when they were restored from discoloration, suggesting that the control of discoloration is feasible by nutrient supply.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.273-285
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• 2008

The purpose of this study was to find appropriate processing condition of astringent persimmon and persimmon leaf granular tea. Under the condition of 4 hour extraction and $50^{\circ}brix$, extraction yield and concentrating of astringent persimmon were the greatest. Under the condition of 2 hour extraction and $7^{\circ}brix$, extraction yield and concentrating of persimmon leaf were the greatest. The optimum condition of granular tea with astringent persimmon and persimmon leaf added was the best in astringent persimmon concentrate of 16% and persimmon leaf concentrate of 4%. It had the best taste after the condition in a brix value of 16.15% and a pH of 5.57. The L-value of chromaticity was -79.13, a-value 2.27, and b-value 2.41. In the sensory properties correlation analysis of astringent persimmon and persimmon leaf granular tea, sweet taste, color acceptability, odor acceptability and taste accept-ability were positively significant correlation with most sensory properties. However, astringent taste was no significant correlation with sensory acceptability. Bitter taste and after taste were negatively significant correlation with most sensory properties.

• 보존과학연구
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• s.27
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• pp.145-163
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• 2006

This study is to be investigated through firing experiment in studio in order to reveal a physical properties of celadon according to change firing temperature. The results can be briefly summarized as below; Firstly, in measurement of color chromaticity, samples of first firing in body were effective in differentiating of changed color in samples from each other but there of second firing were not. The color of the glaze was more effective change than that of the body. Secondly, bulk density of body was increased with temperature and it was attained highest point in $1200^{\circ}C$ Additionally, water absorption ratio was most rapidly changed between $1000^{\circ}C$ and $1200^{\circ}C$Thirdly, in the microstructural analysis, body of samples in first firing have not specific characteristics in the changed patterns of microstructure. body and glaze of samples in second firing have many that. Consequently, we knew that this experiment can be provided researcher with physical properties and firing mechanisms of celadon.

• The Korean Journal of Food And Nutrition
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• v.34 no.5
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• pp.537-544
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• 2021

In this study, antioxidative activities of Jeolpyun containing Smilacis chinae R. extract powder (2%, 4%, 6%, 8%) were evaluated using total polyphenol contents, electron donating ability on 2,2-diphenyl-1-picrylhydrazyl (DPPH) and decomposing ability of hydrogen peroxide. In chromaticity analysis, the brightness significantly decreased with increasing Smilacis chinae R. extract powder content. Jeolpyun containing 6% Smilacis chinae R. extract powder revealed the highest value (9.67±0.603) for the redness and 2% Smilacis chinae R. extract powder was the highest value (14.20±0.917) for the yellowness. Total polyphenol contents of Jeolpyun containing 8% Smilacis chinae R. extract powder were the highest content of 17,320±390.38 ㎍ gallic acid equivalent/mL (GAE/mL). Total polyphenol contents were significant relation at p<0.05. Electron donating ability for Jeolpyun containing 8% Smilacis chinae R. extract powder revealed the highest electron donating ability (74.24±0.827%). Electron donating abilities revealed significant difference (p<0.05). Jeolpyun containing 6% Smilacis chinae R. extract powder revealed the most hydrogen peroxide decomposing ability (-3.38±1.44) and hydrogen peroxide decomposing ability revealed significant difference (p<0.05).

• The Korean Journal of Food And Nutrition
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• v.35 no.4
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• pp.259-267
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• 2022

The purpose of this study was to evaluate the antioxidative activities of jeolpyun containing Cnidium officinale M extract (2%, 4%, 6%, 8%) by total polyphenol contents, electron donating ability on 2,2-diphenyl-1-picrylhydrazyl (DPPH), scavenging ability of superoxide anion radical and decomposing ability of hydrogen peroxide. In chromaticity analysis, the brightness significantly decreased with increasing Cnidium officinale M extract content. Jeolpyun containing 8% Cnidium officinale M extract revealing the highest value for the redness and the yellowness, 1.07, 12.70, respectively. The total polyphenol contents of jeolpyun containing 8% Cnidium officinale M extract were the highest content of 4,213 ㎍ gallic acid equivalent (GAE)/mL. The total polyphenol contents revealed significant difference (p<0.05). Jeolpyun containing 8% Cnidium officinale M extract revealing the highest electron donating ability (83.55%). The electron donating abilities were significantly related at p<0.05. The scavenging abilities of superoxide anion radical for jeolpyun containing 4% Cnidium officinale M extract revealed the highest ability (0.01676). There was no significant difference. The hydrogen peroxide decomposing ability for jeolpyun containing 8% Cnidium officinale M extract revealed the most hydrogen peroxide decomposing ability (-0.193) and the hydrogen peroxide decomposing ability revealed a significant difference (p<0.05).