• Korean journal of food and cookery science
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• v.32 no.5
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• pp.600-608
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• 2016

Purpose: To investigate the antioxidant, physicochemical sensory, and microbial safety qualities of sunsik containing fermented Curcuma longa L. powder. Methods: Quality characteristics of samples were measured using pH, moisture content, crude ash content, color and sensory evaluation. Antioxidant activities of samples were compared using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) cation radical scavenging activities. Microbial safety of samples were tested for Aerobic plate counts, Salmonella spp., Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli O157:H7. Results: The pH of samples was between pH 5.51 and pH 5.64, which was significantly lower than the optimum microbial living range. The DPPH and ABTS radical activities of sunsik containing 0.8% fermented Curcuma longa L. were significantly increased compared to that of the control (p<0.05). In sensory intensities, sunsik containing 0.8% fermented Curcuma longa L. showed significantly (p<0.05) similar savoy aroma and flavor, spicy aroma, spicy hot flavor, sweet flavor, and throat swallowing values to those of the control samples. Samples of sunsik added 0.8% and 1.2% fermented Curcuma longa L. showed significantly similar overall acceptance values to those of the control. All samples tested were found to free of microbes and microbiologically safe according to the food code standards. Conclusion: The sunsik added with 0.8% or 1.2% fermented Curcuma longa L. powder were successfully developed. we conclude that the developed sunsik with the fermented turmeric powder can be potentially high value products in the highly competitive sunsik food industry.

• Journal of the Korean Society of Clothing and Textiles
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• v.35 no.1
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• pp.37-50
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• 2011

This study analyzed the content of special selling events in internet shopping malls to establish academic standards for special selling events as tools for sales promotions and to suggest systematic guidelines for marketers designing special selling events. Based on a content analysis, the titles of special selling events from four internet shopping malls selling women's apparel were analyzed. A total of 692 titles were analyzed. The results are as follow. First, the contents categories of special selling events could be classified into two groups such as 'theme' and 'tool'. Season, product characteristics, style, advice/information, brand, annual/social events, and marketing events were the main content categories that came under the 'theme' group; in addition, the price benefit, free offers, product mix, and marketing technique were the main content categories that came under the 'tool' group. Each main content category was subdivided into several segment content categories. Second, most of the titles were composed of more than two segment content categories that involved various information and benefits; however, the portion of titles composed of only theme related content categories or only tool related content categories was substantial. Furthermore, the theme related content categories were more than the tool related content categories. Third, the usage frequencies of the contents categories were analyzed. The upcoming season, single brand, sale/discount, item/material/color, special price/lowest price, and period/time/quantity limits were the segment content categories that held a high rank. Forth, most of the factors that evoked the unplanned purchases of consumers were related to the content categories of special sale events.

• Journal of Fashion Business
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• v.2 no.1
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• pp.25-34
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• 1998

This study has it's purpose in examining the materialized background. characteristic of African traditional costume and the A fro fashion of the year 1960. and it's influence on the contemporary fashion. Then the findings are applied to suggest a new way of image creation. 1960' s was the year in which people tried to free oneself from the ruling culture of the social standards. war. and the development of science. By such movement. people started to get interested in the environment and ecology. This then lead to the interest of the rights of the minority. With the youngs as the central figure A fro hair style and dashiki appeared as the street fashion. The characteristics of African costume applied to A fro fashion in 1990' s is as below. First. the North African style. Djellaba. and wrap style in the most common silhouette. Second. heavy materials such as stone. copper. silver. and gold are used. Necklace can be classified according to it's simple but. modern style. delicate but grand style. Bracelets are however. broad in width and many rings are worn widely. Third. Multi colored stripe and prints inspired by tattoo and deformation using red brown. dark beige. and orange are printed on textiles such as see through. Fourth. image of tattoo and deformation are applied to make-up. A fro hair and corn beads are also African taste. Fifth. African taste in recent fashion showed off the black beauty by appointing black models at the collection. In analyzing the study done above. characteristic images of African costume. accessaries and body painting was applied in presenting 3 creative designs. The first design named "Geometric I", took it's motif from the geometric pattern of the body painting with the afro hair. "Geometric II", the second design, showed it's application of geometric pattern of mutilation and the silhouette of the costume by using the see through. The third design called the "Geometric III" showed that the aesthetic and decorative side of clothing can be satisfied by applying various form and color of accessaries as the motif. A fro fashion is chosen as one of the folklore mood and it's beauty is conveyed on till today.

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.28-34
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• 2008

This study was performed in an effort to standardize the quality of fresh-cut products. Here, consumers' perceptions of fresh-cut products were surveyed to determine the quality factors in preparing quality standards for fresh-cut products. According to the surveys, freshness was the most important factor for consumers when choosing fresh-cut products at the market. Secondary indicators of good quality, i.e., "sensory qualities," were determined to be vibrant color, clean taste, nice feel, neat presentation, etc., as well as knowledge of whether it was organically grown. Off-odors decreased a product's marketability. Likewise, the more wilted or brown it appeared, the less a product was desired. From the results, the quality control indices for fresh-cut products were derived as freshness, discoloration, off-flavor, uniformity, prohibition of adulteration by alien substances, packaging and labeling. The quality of fresh-cut lettuce samples was measured against three storage temperatures: $20^{\circ}C,\;10^{\circ}C$ and $5^{\circ}C$. Sensory quality evaluations revealed the following: produce stored at $20^{\circ}C$ lost its marketability in less than one day; produce stored at $10^{\circ}C$ lost its marketability in less than two days; on the other hand, produced stored at $5^{\circ}C$, maintained its marketability for six days. At these respective points, browning started to occur around cut areas, and increased gradually once it began. Vitamin C content decreased with storage time, but storage at $5^{\circ}C$ maintained vitamin content the longest duration. Finally, further examinations were performed on the sensory qualities of fresh-cut lettuce samples at four levels of increased browning. Up to the third level, the product score for marketability was 5.6.

• Journal of Korean Society on Water Environment
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• v.23 no.5
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• pp.600-606
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• 2007

Livestock wastewater containing concentrated organic matters and nutrients has been known as one of the major pollutants. It is difficult to apply the conventional activated sludge process to treat livestock wastewater because of high Non-biodegradable (NBD) matter and ammonia. The objectives of this study are to remove NBD matters including aromatic compounds and ammonia in livestock wastewater using Coagulation-Fenton oxidation-Zeolite (CFZ) processes and ascertain applicable feasibility in the field through pilot plant experiment. NBD matters and color remained in the treated water were removed over 92% by Fenton oxidation as the second treatment process. Ammonia was removed by over 99.5% in the zeolite ion exchange process as the last treatment method. From $UV_{254}$, $E_2/E_3$ ratio and GC/MS analyses of treated water at each process, the aromatic compound was converted to aliphatic and aromaticity was decreased. In pilot scale test, organics and ammonia removal efficiencies were not much different from the result of lab-scale test at various operation conditions. Furthermore, reaction time and dosage of Fenton reagent in pilot scale experiment reduced by 40 min and 50% rather than in lab-scale test. $BOD_5$, $COD_{Mn}$, SS, T-N and T-P of treated water in the pilot-scale experiment also met the effluent standards.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.23 no.3
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• pp.125-132
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• 2017

The effect of food simulants on properties and light barrier function of LDPE-nano $TiO_2$ composite film has been investigated. LDPE-nano $TiO_2$ composite films were prepared with 5.0wt% $TiO_2$ content by melt-extrusion. To simulate food contact environment, according to KFDA standards and specifications for food utensils, containers and packages, food simulants were selected with deionized water, 50% ethanol, 4% acetic acid and n-heptane and composite films were immersed in each food simulant at $70^{\circ}C$, 30 min except n-heptane ($25^{\circ}C$, 60 min). A variety of material properties, including crystallinity, chemical bonds, surface morphology, mechanical, oxygen barrier and optical properties, of LDPE-nano $TiO_2$ composite film were examined with and without the food simulants treatment. As a result, under regulated migration condition, LDPE-nano $TiO_2$ composite showed extremely stable in all properties tested in the study in contact with food simulants indicating that $TiO_2$ nanoparticles are physicochemically stable and quite compatible with LDPE. Results enable us to anticipate migration of $TiO_2$ will probably not occur. To evaluate influence of migration of $TiO_2$ on food stuffs, their color, pH and acidity were observed as well.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.712-719
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• 2018

This study was carried out to obtain basic data on Korean traditional Meju collected from 18 regions (TM1~TM18) in Korea and to define and control quality. The shape of Meju was mostly rectangular and the weight was 0.84~2.04 kg. The physicochemical analysis showed: pH, 5.31~8.21; total acidity, 0.91~2.74%; moisture content, 4.79~42.16%; and soluble protein content, 41.37~23.48%. Hunter color values for L (lightness), a (redness), and b (yellowness) ranged from 39.07~67.92, 3.57~8.87, and 7.48~20.67, respectively. The amino nitrogen contents of all samples were in the range of 257.29 to 839.58 mg% and TM13 showed the highest content (839.58 mg%). Total viable cells, yeast and mold counts of Meju were 8.43~5.91 log CFU/g, 2.48~5.19 log CFU/g, and 3.42~7.48 log CFU/g, respectively. Based on the results, it is proposed that quality standards and management of Meju fermentation conditions and information about different varieties of soybeans used should be made available.

• Journal of the Korean Society of Clothing and Textiles
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• v.37 no.1
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• pp.17-26
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• 2013

Market available fermented indigo powders of Indian origin (FI1, FI2), Chinese origin (FC1, FC2), and raw indigo powders of Indian origin (R1, R2) were examined using TLC and HPLC analyses to investigate their pigment contents. TLC analysis gave $R_f$ values of 0.81 and 0.72 for blue and red pigments, respectively. All the powder products and the synthetic and natural indigo standards eluted at 6.9 min and 8.3 min in the HPLC chromatograms, and the peaks showed the ${\lambda}_{max}$ at 610nm and 542nm, representing indigotin and indirubin, respectively. The pigment content calculated based on the area of indigotin and indirubin peaks in the HPLC chromatograms showed that the indigotin content was higher in FC1 and FC2, while FI1 and FI2 had a higher indirubin content. The relative percentage of indirubin was the highest in R2, but the HPLC peak intensity was quite low. Despite the higher indigotin content in FC1 and FC2, cotton dyed with FI1 and FI2 (versus cotton dyed with FC1 and FC2) showed a higher blue (B) hue, the highest K/S values, and the highest antimicrobial effect.

• Korean Journal of Optics and Photonics
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• v.15 no.5
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• pp.443-448
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• 2004

We realized the national standard of the candela, one of the SI units, by using two photometers with the spectral responsivity measured in reference to the absolute cryogenic radiometer. The external apertures of the photometers were fabricated using a diamond turning machine, and measured in terms of area with uncertainty of 0.05 %(k = 1). The candela is realized using a 1 kW FEL lamp and the characterized photometers on an optical bench. The uncertainty is budgeted to be 0.25 %(k = 1) considering the uncertainty of the spectral responsivity and the response uniformity of the detectors, the area of the external apertures, the color temperature of the lamp, and the positioning reproducibility of the photometers and the lamp. We verified the realized scale by comparing with the scale of National Institute of Standards and Technology, USA. They coincided with each other within 0.1%.

• Clean Technology
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• v.5 no.2
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• pp.45-52
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• 1999

Recycling of red mud from the aluminium manufacturing process was investigated to be utilized as plastic fillers. High density polyethylene(HDPE), low density polyethylene(LDPE) and polypropylene(PP) were found to be the suitable plastic material for which red mud can be used as fillers. With the addition of red mud the plastic showed red brown color. As the ratio of amount of red mud to plastic increased, the tensile strength increased while the Izod impact strength decreased. About five percent of ethylene vinyl alcohol(EVA) was needed as an additive to prevent the lowering of impact strength. Maleic anhydride modified polypropylene was effective for reduction of impact strength lowering of PP. Mixed waste plastics containing LDPE, HDPE, PP, polystyrene and ABS could also accommodate red mud as fillers. In this case, significant loss in mechanical properties were observed due to immiscibility between the components. Ethylene propylene rubber(EPR) and styrene butadiene styrene block copolymer (SBS) could be used to improve the impact properties of the commingled waste plastics.