• Journal of the Korea Institute of Building Construction
• /
• v.3 no.1
• /
• pp.107-114
• /
• 2003

This study aims to find methods that prevents aging of buildings paint coating and that limits defects in construction. Defects in painting can occur in four stages: pure paint, during painting, after the paint coating has dried, and after some period of time has passed after coating. Paint may become bad due to precipitation of pigments, formation of membranes, and seeding during manufacturing. Therefore, it is important that the paint is well mixed and kept airtight at a cool, dark place. Indents, paint brush strokes, orange peel, separation of colors, and paint running and spreading during the paint work process can be prevented by using high quality materials and applying a high-level of construction method. After the paint coating has dried, boiling, yellowing, poor drying, poor bonding, and/or glen deficiency may occur. These are influenced by the levels of cleanness of the dried product, drying temperature and hydration. Then, when the coating has been left dried for some period of time, cracking, peeling, scaling, swelling, discoloring, and/or rusting may develop due to the ultraviolet and contaminants in the air. Since these defects occur due to inappropriate construction schedule and/or hot and humid condition, one must use weatherproof materials. Furthermore, poor paint color may be caused by contamination in the sample plate, discoloration, and/or discrepancies in colors which are due to material differences, level of glossiness, degree of dispersion, dual color property of metallic colors, precipitation of pigments, etc. One should achieve reduction in construction cost and effectiveness in paint work by limiting contaminations in the construction site and strictly observing to construction regulations.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.5
• /
• pp.624-633
• /
• 2012

This study was performed to evaluate the physiochemical and sensory quality characteristics as well as the antioxidant activities of steamed rib sauce prepared with different amounts of Rehmannia glutinosa preparata concentrate(0, 6, 12, 18%). The moisture content and salinity of control were 80% and 0.8%, respectively, but those of sauces added with Sookjihwang concentrate were not significantly different from those of control. The acidity and reducing sugar content increased according to the amount of Sookjihwang concentrate. Hunter's color L (lightness) and b (yellowness) values decreased according to the amount of Sookjihwang concentrate, whereas a (redness) value was not significantly different among the treatments. Viscosity increased according to the amount of Sookjihwang concentrate. Total phenol and flavonoid contents increased according to the amount of Sookjihwang concentrate. Antioxidant activities (DPPH and hydroxyl radical scavenging activities) also increased according to the amount of Sookjihwang concentrate. Results of sensory preference test revealed that the scores for color, glossiness, and overall preference were the highest in sauce added with 12% Sookjihwang concentrate. It can be suggested that sauce added with Sookjihwang concentrate may be a functional sauce with high antioxidant activity.

• Journal of Haehwa Medicine
• /
• v.21 no.2
• /
• pp.105-112
• /
• 2013

In oriental medicine, the skin of the face and the body is the mirror of the viscera and bowels. Skin aging is measured according to the elasticity and glossiness of the skin, which is perceived as a matter of fluid-humor within the realms of oriental medicine. Fluid-humor refers to normal body fluid that makes the skin moist and supple and the hair bright and glossy. If the body is lacking fluid-humor, the hair and skin will be dry and coarse. 'The improvement of fluid-humor (nutrition)' is facilitated based on the oriental physiological change theory for middle-aged women. A new study is therefore necessary to develop oriental herbal cosmetics for young women in their 20s. As yet, there has been no study on the effect of herbal cosmetics formulated for middle-aged women and used by young women in their 20s. This study aims to investigate the effect of 'the improvement of fluid-humor' for the skin of young women in their 20s within the theory of oriental medicine. This kind of study is essential for oriental skin care and the development of diverse oriental herbal cosmetics. To determine the effect of oriental herbal cosmetics on young women in their 20s based on the theory of oriental medicine, which says that a shortage of fluid-humor causes skin aging, this study has examined the skin conditions of young women in their 20s and how satisfied they are with oriental herbal cosmetics through an objective equipment-based measurement and subjective questionnaire survey.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.51 no.spc1
• /
• pp.7-11
• /
• 2006

The grain quality of imported steamed-rice was investigated to improve the competitiveness of domestic .ice (Oryza sativa L.) in low price market. Eight samples of imported steamed-rice were collected during 2004 and 2005, and they were examined in appearances, physicochemical, pasting, cooking qualities and palatability. In the appearance of grain, there were many cracks, which were easily classified, on the surface of steamed-rice. And they had high protein contents, low moisture contents and very low glossiness. We could certain that there was often decolorization process after boiling according to the wide range of whiteness in steamed-rice samples. Amylograms and thermo-grams of the steamed-rice represented that they were at-ready gelatinized. Thus, we could concluded that the steamed-rice absorbed water with meager endothermic reaction and eluted more soluble solid with many breaks of the grain than milled rice during cooking process. From the sensory preference evaluation, the steamed-rice had the lowest scores among milled rice, long stored rice, and broken rice samples on all evaluation items.

• Journal of the Korean Applied Science and Technology
• /
• v.26 no.4
• /
• pp.467-472
• /
• 2009

Ultraviolet curable coating solution was prepared with poly(ethylene glycol) acrylate oligomer and various mono and multi-functional acrylate monomers. The optical properties of UV cured coating layer on PET film with acrylate coating solution containing metal oxides, such as fumed silica and alumina, were also investigated to reduce light reflection on films. Poly(ethylene glycol) diacrylate which has 575 of average molecular weight was used as oligomer acrylate, and pentaerythritol triacrylate and dipentaerythritolpenta-/hexa acrylate were used as multi-functional acrylate monomers. Also, butyl acrylate was used to improve the adhesion as well as to reduce glass transition temperature to give a better flexability. 1-hydroxy cyclohexyl phenyl ketone was used as photoinitiator. We found out the metal oxides in acrylate coating solution showed a homogeneous dispersion from energy dispersive spectroscopy data. Transmittance and light reflection of coated PET film was measured with UV/vis spectrometer and gloss meter, respectively. When 1.00 g of both metal oxides was added into coating solution, the transmittance and the glossiness were reduced from 90% to 30% and from 190 GU to 35 GU, respectively. However, adding up to 1.00 g of the metal oxide into coating solution did not affect on the hardness of coating layer and adhesion between coated layer and PET film. Conclusively, we can control transmittance and light reflection of coated film by adjusting the amounts of metal oxide in coating solution.

• Journal of the Korean Applied Science and Technology
• /
• v.35 no.3
• /
• pp.857-864
• /
• 2018

Demand for developing artificial green pearl that meets the needs of modern people has been increasing. In this paper, eco-friendly inorganic pearlescent pigment was used instead of organic pigment and urethane resin was substituted for nitrocellulose which has been used as main materials in previous preparation method, increasing gloss from 73.4% to 86.7%. Urethane was coated on substrate before finishing with CVD, resulting high gloss of 96%. Colorimeteric analysis shows that a* and b* of CIE value was changed from +37.7 and +24.5 to +31.9 and +14.2 respectively because of CVD finishing, obtaining colorful, high gloss and durable artificial pearl. Quality and toxicity of samples was established by chemical resistance, glossiness, colorimeter, surface roughness, wear resistance, content of heavy-metal, and salt water test.

• Preventive Nutrition and Food Science
• /
• v.18 no.1
• /
• pp.67-75
• /
• 2013

Descriptive analysis and consumer acceptance tests were conducted with frozen (FCR), homemade (HCR), and aseptic-packaged (ACR) cooked rice products from two cultivars-IM and SD. FCR was prepared using a rapid freezing process, which may provide consumers with a quality similar to that of HCR. The intensity of the flavors of roasted, glutinous rice, rice cake, and rice starch and the textures of glutinousness, moistness, chunkiness, adhesiveness, and squishiness were all greater in the FCR as compared to the HCR and ACR (p<0.05) in IM and SD cultivars. The differences in sensory characteristics between the FCR and ACR were larger than the equivalent differences between the FCR and HCR. Overall consumer acceptance ratings for FCR in overall aspect, appearance, aroma, and texture were not significantly different compared to those for HCR (p>0.05); however, in most cases these factors showed significant differences when compared with ACR (p<0.05). From partial least square regression analysis, cooked rice was positively related to sweet, transparency, glossiness, roasted, glutinousness, chunkiness, moistness, glutinous rice, adhesiveness, rice shape, rice starch, and squishiness attributes but negatively related to raw rice, old rice, old rice aroma, a particle feeling, off-aroma, white color, scatteredness, slickness, size of cooked rice, and firmness attributes.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2017.06a
• /
• pp.295-295
• /
• 2017

Rice (Oryza sativa L.) is one of the most important food crops in the world. The eating quality of cooked rice is the most important trait japonica rice breeding in Korea. Rice varieties that produce kernels that are firm and fluffy after cooking are generally favored in countries such as India, Pakistan, and Indonesia. Whereas varieties with kernels that maintain its shape, glossiness, savory odor, stickiness, and tenderness when cooked are preferred in Korea. This study analyzed the major physicochemical components of rice grain associated with the eating quality of 20 japonica rice varieties. Physicochemical components such as the amylose content, protein content, amylographic characteristics of polished rice, and texture of cooked rice were tested using a Tensipresser as alternative indirect methods in determining rice eating quality. Evaluation of eating quality of cooked rice using sensory test was conducted with 20 well trained members. The 20 rice varieties in different eating quality showed amylose contents of 17~20%. The amylose content of rice varieties had negative correlation with peak viscosity, however positive correlation with setback viscosity was observed. The stickiness and adhesiveness of cooked rice showed correlation with the amylose content and amylopectin chain length distribution. Rice varieties with good eating quality showed less retrogradation of cooked rice and higher hot viscosity of rice flour in amylogram.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2017.06a
• /
• pp.265-265
• /
• 2017

This study was carried out to develop rice variety integrated with rice bacterial blight resistance gene and to know the information of major agronomic traits of developed variety. Advanced backcross Lines 21 having Xa3 and Xa21 gene cross from japonica cultivar Hwanggeumnuri and indica variety IRBB21. Days after seeding and culm length of ABLs21 were 108 days (Aug. 16) and 76 cm, respectively. Ripened grain rates was 87.4 %, which was similar to the parents. 1000 grain weight of brown rice of ABLs21 was 21.4g, which was lower than the donor parent. Milled rice yield of ABLs21 was 532 kg/10a, which was smaller than recurrent parent and higher than the donor parent. Grain length/width ratio of brown rice was form of japonica with short-ellipse and glossiness of cooked rice has japonica trait. Head rice rate showed a large difference compare to the donor parent and similar to the recurrent parent. ABLs21 would be useful genetic resources for resistance breeding program against bacterial blight.

• Korean journal of food and cookery science
• /
• v.29 no.6
• /
• pp.785-794
• /
• 2013

To satisfy the consumer's interest with safety and high quality of staple foods, the physicochemical properties and cooking quality of organic rice using hairy vetch in Korea were compared. Two Korean varieties, Hopyeong and Ilmi, two Japanese varieties, Koshihikari and Hedomebore, and newly developed in Jeonnam, Mipum which cultivated in the same region and conditions were used. Physicochemical properties and cooking quality were investigated. All samples were japonica type short grains and their length/width ranged 1.74-1.84. The protein, ash, and crude lipid contents were significantly different with varieties and the protein content of Korean rice was lower than that of Japanese rice, especially, that of Hopyeong was the lowest. Amylose content and initial pasting temperature were lower in Hopyeong and Japanese rice, but peak viscosities showed reverse trends. Swelling power at $80^{\circ}C$ showed higher in Hopyeong and Koshihikari. Color values, L, a and b were significant difference with varieties and color differences of Hopyeong and Huitomebore were lower than those of others. Texture properties, hardness and adhesiveness of Hopyeong cooked rice showed the lowest values, but adhesiveness of Japanese cooked rice exhibited the highest value. On sensory evaluation of cooked rice, glossiness of Koshihikari, intactness of Koshihikari, Huitomebore, and Hopyeong, stickiness of Koshihikari and Hopyeong showed higher values (p<0.05). The overall quality score of organic cooked rices decreased as following order; Koshihikari> Hopyeong> Huitomebore> Mipum> Ilmi.