• 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).

• Proceedings of the Korean Institute of Building Construction Conference
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• 2023.05a
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• pp.131-132
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• 2023

Recently, the construction industry has seen the emergence of interior and exterior finishes using ultra-high performance concrete (UHPC) and colored concrete products using precast concrete (PC). However, the excessive amount of pigment used for coloring reduces the strength of the concrete. There is a need to improve the durability and chromaticity of colored concrete, and further analytical studies on the properties of colored concrete are also required. Therefore, in this paper, colored ultra-high strength cement composites (C-UHSCC) containing red and green inorganic pigments were prepared, and the compressive strength and color of the specimens were measured according to the age, and the correlation between strength and color was analyzed by simple linear regression analysis using R² value. The results showed that the red color was highly correlated with L^* and a^*, and the green color was highly correlated with a^*. These results can be considered for various concrete formulations, but research is needed to suggest the optimal pigment mixing ratio for proper strength and color development.

• Korean Journal of Human Ecology
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• v.19 no.5
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• pp.897-904
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• 2010

This study assessed the quality of barley Dasik manufactured, according to traditional methods, with various levels of Maesil (Prunus mume) extracts at weight percentages of 0% (BD1), 10% (BD2), 20% (BD3), 30% (BD4), 40% (BD5). The Dasik were analysed with proximate analysis, a sugar content analysis, Hunter's color value test, mechanical characteristics test and a sensory evaluation. Increased ratios added Maesil extracts led to the moisture content, crude ash, and crude fat to significantly increase (p<.001). 10% (BD2) had significantly higher levels of crude protein (p<.01). Sugar contents was highest in 0% (BD1) and decreased as the amount of added Maesil extracts increased. This increase also led to higher L-values and b-values of chromaticity (p<.001) and the a-value of 0% (BD1) was significantly higher than the sample groups (p<.001). Changes in texture profile analysis, hardness and gumminess values were highest in the control group and the values of those in the sample group decreased with increasing amounts of Maesil extract (p<.001). It should be noted that, among the samples evaluated, barley Dasik that contained 10% Maesil extract (BD2) had the highest commercial value.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.56-65
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• 2017

This study investigated quality characteristics of sourdough bread using fermented fig. Bread containing sourdough, compared with control group, showed high inclination in moisture content. Sample with 20% of sourdough was the highest, and sample with 40% of sourdough was the lowest. There was a significant difference among samples. As for appearance and cross structure of sourdough bread with fermented fig, there was an inclination that the bigger sourdough bread is, the bigger cell is and the more even its structure is. As for the chromaticity, sample with 20% of sourdough showed the lowest value of L and value of b. Value of L and b got lower as its volume got bigger. Value of a, on the one hand, showed no fixed inclination. As for textural characteristics, sourdough bread showed lower hardness, cohesiveness, and gumminess, and higher springiness and cohesiveness than control group. There were significant differences among all items, but there was no significant difference in hardness, springiness, cohesiveness, and gumminess among samples. Changes in result of sensory analysis suggested that sample with 20% of sourdough showed the highest overall preference including color, flavor, taste, and appearance. On the other hand, sample with 40% of sourdough showed the lowest overall preference. Considering preference through sensory analysis and quality characteristics of sourdough bread with fermented fig, therefore, it seemed that sourdough bread with 20% of sourdough had the best characteristics.

• Journal of architectural history
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• v.20 no.1
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• pp.23-39
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• 2011

The Sungnyemun roofing tiles were twice disassembled for maintenance work, in 1963 and 1997, and modern tiles were applied in 1997. However, besides differing in visual appearance, the modern tiles had distinctly different physical properties. A study has been carried out on 22 different tiles, including original Sungnyemun tiles, modern tiles applied during maintenance, traditional tiles made by tile-makers, and others, to examine their physical properties, such as bending strength, frost resistance, absorption, whole-rock magnetic susceptibility, chromaticity, differential thermal analysis, and other characteristics. Since the method of making modern tiles involves compressing clay in a vacuum, modern tiles showed relatively greater bending strength and specific gravity, while Sungnyemun tiles and those made by tile-makers, in comparison, demonstrated less bending strength and specific gravity owing to their production method of 'treading,' in which clay is mixed by having someone tread upon it repeatedly. Over time, the absorption rate of the original tile used for Sungyemun gradually decreased from 21% to 14.7%; traditional tiles from tile-makers showed absorption rates of 17%, while the absorption rate of modern tiles was just 1%, which is significantly low. As for frost resistance, Sungnyemun tiles and traditional tiles from tile-makers showed cracking and exfoliation after being subjected to testing 4 or 5 times, while slight cracking was seen on the surface for modern tiles after 1ngy, or 3 times. In other words, no significant difference from influence by frost was found. According to the results of differential thermal analysis, the plastic temperature was shown to have been no less than 1, $on^{\circ}C$ for all types of tile, and cristobalite was measuredthrough XRD analysis from a Sungnyemun female tile applied during maintenance in 1963, which appeared to have been plasticized at between $1,200^{\circ}C{\sim}1,300^{\circ}C$. Based on these research results on the physical properties of tiles from the Sungnyemun roof, a fundamental production method for tiles to be applied in the restoration of Sungnyemun has been identified.

• Journal of Conservation Science
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• v.35 no.5
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• pp.403-415
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• 2019

According to oral tradition, the King Sejo's palanquin is indeed the palanquin of King Sejo, the 7^th monarch of the Joseon dynasty who reigned from 1455 to 1468, which was left behind after visiting the Magoksa temple. The palanquin is painted in five colors, mainly black, white, yellow, red and green. The chromaticity measurement of the yellow pigment showed that orpiment and gold are a noticeable distinction between the lightness and b^⁎ values. In the case of the red pigment, a^⁎ values of areas painted with cinnabar tend to measure at high values. As a result of the optical microscopy, scanning electron microscopy and energy dispersive spectroscopy analyses, it was determined that Chinese ink was used for the black pigment, lead white and white clay were used for the white, and orpiment and gold for the yellow. The red pigment was found to be the result of minium, cinnabar and red ocher, atacamite was used as green pigment. Though the analysis results of the cross sections on very small exfoliation fragments of pigments, it was confirmed that white clay and lead white were used for the preparation layer. In addition, several coloration techniques were considered based on these analyses.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.2
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• pp.203-210
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• 2013

In this study, cod bone were used as the main ingredient of a stock that can be eaten with Korean dried noodles. The stock was produced with heating for 30, 40, 50, 60, or 70 minutes using high-pressure extraction methods. Moisture content, chromaticity, pH, sugar content, salinity, mineral contents, quantitative analysis, and overall acceptance were studied to determine the optimal heating time. In our result, S1 the showed highest water contents 98.10%, while S5 showed the lowest moisture content (97.47%). There were no significant difference in pH between samples, while salinity and sugar content increased with increases in heating time. In terms of mineral contents, sodium and potassium showed proportional difference with increases in heating time, however, magnesium, calcium, and iron did not change. The results from a quantitative analysis test showed that transparency, fishy smell, delicate flavor, savory flavor, salt taste, and umami taste became stronger with increases in heating time increase. From the above results, the overall taste of the stock increases with increases in high-pressure heating time. Specifically, S4 high-pressure heating scored the highest on appearance, flavor, taste, after-taste, and overall acceptance. Thus, 60 minutes of high-pressure heating time is most desirable when producing stock with cod bones as a main ingredient.

• Journal of Fashion Business
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• v.11 no.3
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• pp.79-86
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• 2007

The purpose of this study is to understand the dyeing properties and color analysis of fabrics knitted with ramie, cotton, wool and acrylic by using scoria and to analyze whether the knitted fabrics can be used for industrialization by measuring color fastness after and before sliver-nano process. The following is the conclusions. Firstly, when ramie fabric regarding cotton, wool and acrylic was dyed at the temperature of $50^{\circ}C$ for fifteen minutes by using 10, 25, 50, 100g/ $\ell$ of scoria, dyeing absorption gradually increased up to 50g/ $\ell$, and over the point of 50g/ $\ell$ it showed slow increase. Secondly, regarding saturation, among ramie fabric, wool, cotton and acrylic, wool appears as the lowest brightness. Therefore, it can be dyed with bright color and the highest value. In terms of the value of chromaticity, wool also emerges as the lowest brightness. On the contrary, acrylic showed the lightest red as it had the value of the smallest b. Cotton takes the lightest yellow as the b value of the cotton showed the smallest. Thus, scoria dyestuff is a material that showed strong red and yellow on knitted fabric mixed with wool that is the biggest a. b value. Thirdly, in terms of dyeing fastness, sunlight fastness did not show noticeable differences before and after silver-nano processes, but in terms of washing and friction fastness, the material processed by silver-nano indicated that all knitted fabrics are over 4-5 point. which means silver-nano process can be effective for the industrial applications. As mentioned above, as a result of dyeing knitted fabrics with scoria, this study found a possibility of dyeing in the fabric materials, and if there is deeper dyeing experiments, fastness experiments and speculations, it might be possible to be a big issue just like loess and charcoal.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.6
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• pp.620-626
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• 2017

This study conducted chemical and physical hazard analysis on the acidity, peroxide value, color removal, and limit criteria of metal detector of roasted laver. The Hunter color L- and a-value of roasted laver was higher than the control, and the b-value was higher at $400^{\circ}C$. The limit criteria establish by metal detector was determined to a sensitivity of 60 because it detected 100% in a sensitivity of 60 to Fe and Sus. The acidity and peroxide values increased with increasing temperature. These results confirmed that roasted laver is safe when roasted to $300^{\circ}C$ for 5 seconds.