• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.457-462
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• 2008

Physicochemical and sensory characteristics of the jam with various levels of resistant starch were investigated in this study. Water content of RS20(20% resistant starch) jam had significantly the highest value of all(p<0.05) and RS5 showed significantly the highest value in sweetness. The value of pH were increased with increasing levels of the resistant starch in jam preparation. The Hunter L and a values of RS20 had the highest value among all groups. The hardness of jam was increased as the contents of the resistant starch was increased. Results of sensory characteristics of RS20 showed significantly higher values in strawberry aroma, sweetness, after taste and chalky and showed significantly lower values in strawberry flavor, spreadability, redness and glossiness than those in the other sample groups at p<0.05. Strawberry flavor, spreadability, redness and glossiness of RS5 had the largest values at the significant level(p<0.05).

• Elastomers and Composites
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• v.51 no.4
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• pp.350-354
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• 2016

The surface properties of poly(methyl methacrylate) (PMMA) were investigated after accelerated weathering. Glossinesses, contact angles, surface free energies, thermal stability, and mechanical properties were investigated. The glossiness of the weathered PMMA was decreased with increasing exposure time. Contact angles and surface free energies were not overtly changed because the amount of oxygen on the surface was remained. PMMA was compounded with anti-block and antistatic agents using a co-rotating twin screw extruder to improve the durability. The PMMA composites showed better glossinesses after accelerated weathering while maintaining the contact angles, surface energy, thermal stability, and mechanical properties without significant changes.

• Journal of the Korean Ceramic Society
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• v.53 no.5
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• pp.535-540
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• 2016

Effects of compositions and sintering conditions on glaze properties are shown in the diagram constructed by using the unity molecular formula (UMF) method in this study. Glossy characteristics of glaze were clearly differentiated by compositional area in the diagram and sintering process. As alumina and silica contents were increased, texture of the glaze became rough and opaque, akin to having been devitrified or underfired. The correlation between glossiness and surface roughness was found to be non-linear and inversely proportionate. Crystalline phases formed in the glaze were also influenced by the compositional area. Due to the high concentration of CaO, anorthite and wollastonite were formed depending on the compositions. Hardness was increased with an increase of alumina and silica concentrations in the glaze.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.487-493
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• 1993

The changes of cooked rice stored in an electric rice cooker at different temperature were investigated using sensory and mechanical methodology. The desirability of cooked rice was deteriorated during storage, particulary cooked rice stored at $80^{\circ}C$ had the lowest desirability. As the storage time increased, glossiness, clumpiness, adhesiveness, moistness and sweet flavor of cooked rice decreased but browning and off-flavor increased. The higher storage temperature resulted in the lower in glossiness, firmness, cohesiveness, moistness, sweet flavor and in the more browning, adhesiveness and off-flavor. L and b values measured by Hunter Color Difference Meter were highly correlated with the sensory glossiness and color.

• Polymer(Korea)
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• v.30 no.6
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• pp.550-555
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• 2006

The coating material for the ink-jet printing paper tends to be waterbase as the waterbase ink-jet ink is used more widely. Waterbase coating material consists of alumina sol as a pigment, poly(vinyl alcohol) as a main binder and polymeric additive for improving properties. In this study, polymeric auditive was synthesized by combining one or toto monomers among methacrylic acid, acrylic acid and acrylamide to the basic monomers, styrene and n-butylacrylate. The properties of printability such as ink absorption, ink spreading, and optical density, glossiness and water resistance were investigated by changing the kinds of surfactants, the composition of monomers and the structure of polymer particles. Results showed that materials containing anionic surfactant and/or acrylic acid had problems in com-patibility with alumina sol. Also, coating materials containing acrylamide had good printability and lout glossiness while those containing methacrylic acid did not have good printability and high glossiness.

• Resources Recycling
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• v.17 no.2
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• pp.36-45
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• 2008

Pickling of oxidized 304 stainless steel has been investigated using rotating disk electrode in waste acid solutions generated from the etching process of silicon wafer in order to recycle them. The waste acid solution contained acetic, nitric, hydrofluoric acids, and silicon of $19.6g/L^{-1}$. Electrochemical behavior during the pickling was distinctively different between the original and silicon-removed acid solutions. Open circuit potential was continuously changed in the original solution, while it was discontinuously changed and fluctuated in the silicon-removed solution. Fast and abrupt removal of surface oxide layer with severe pitting was observed in the silicon-removed solution. It was found that solution temperature had the most influential effect on glossiness. Surface glossiness after pickling was decreased with solution temperature. At the same condition, the glossiness was higher in the original solution than in the silicon-removed solution.

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.261-267
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• 2018

The sensory characteristics of a rice processed snack for 6 to 12 month old infants were investigated. The microbiological safety of all samples was also tested. The moisture content of snack of the SW snack was 6.33 significantly higher than in the other snacks (p<0.05). The sensory intensities of RW were highest in glossiness brightness, uniformity, sweet aroma, savory flavor, sweet flavor, chewiness and crispiness. In the; consumer acceptance test, RW showed significantly higher glossiness, uniformity, sweet aroma, savory flavor, sweet flavor, rancid, chewiness, adhesiveness, crispiness and overall acceptance than the other snacks (p<0.05). The aerobic plate counts were negative in all the samples tested. E. coli and pathogenic microorganisms tests were also negative or not detected, showing that all the samples tested were microbiologically safe according to the food code which applies to food manufacturers. Overall, potentially high value products of rice processed snacks for 6 to 12 month old infants were developed and tested They are expected to be utilized and in the competitive and growing infant food industry.

• Corrosion Science and Technology
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• v.21 no.3
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• pp.184-199
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• 2022

Steel was exposed in an atmospheric environment, and atmospheric environmental factors that include chloride, humidity, SO₂, NO₂ etc. induced the corrosion of steel. Corrosivity categories classified by SO₂ and chloride deposition rate were low, but those classified by TOW were high in the Korean Peninsula, and on these environmental categories, the corrosivity of atmospheres classified by corrosion rate in carbon steel was low medium, C2-C3, and medium, C3 for zinc, copper, and aluminum. This work performed the outdoor exposure test for 10 years at 14 areas in Korea and calculated the atmospheric corrosion rate of carbon steel. The atmospheric corrosion behavior of carbon steel is discussed based on the various corrosion factors. When the corrosion product forms on carbon steel by atmospheric corrosion, cracks may also be formed, and through these cracks, the environmental factors can penetrate into the interior of the product, detach some of the corrosion products and finally corrode locally. Thus, the maximum corrosion rate was about 7.3 times greater than the average corrosion rate. The color difference and glossiness of carbon steel by the 10 year-outdoor exposure tests are discussed based on the corrosion rate and the environmental factors.

• Journal of Korean Academy of Dental Administration
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• v.11 no.1
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• pp.38-46
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• 2023

Composite resins, commonly used in clinical practice, have been developed to improve aesthetics to obtain smooth surfaces. Although the restored composite resin has a smooth surface, it gradually becomes rough over time. Therefore, this study measured glossiness to evaluate the surface of various composite resins and attempted to evaluate the maintenance of glossiness of composite resins by observing surfaces that change to roughness. Specimens were produced using resin used in clinical practice: Gradia direct anterior (GA), Tetric N-Ceram (TN), Ceram.X Sphere TEC one (CX), Filtek Z350XT (FT), Estelite sigma quick (ES). After creating a smooth surface with slide glass, five locations were randomly selected to measure surface gloss, and the average was the representative value of the specimen. Roughness was applied to the specimen under water pouring at the same speed and pressure using SiC paper #2400, 1200, and 400. The gloss unit of different SiC papers was measured. To evaluate the gloss unit and gloss retention between composite resins, one-way analysis of variance and Tukey multiple comparisons test were used. As a result of the study, there was a difference in gloss unit of specimens produced under the same conditions. Although the degree differed depending on the composite resin, there was also a difference in gloss retention. Based on the findings, composite resins show differences in gloss due to their different characteristics. Ceram.X Sphere TEC one (CX) showing the lowest gloss retention and Estelite sigma quick (ES) showing the highest.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.287-287
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• 2017

The objective of this study was to evaluate difference of quality properties of between fresh cooked rice and re-heated cooked rice after retrogradation. Nine rice varieties raised by NICS were compared the properties of physicochemical, texture, sensory evaluation, toyo glossiness value, pasting properties. Among nine rice cultivars, the changes of weight and length-width ratio of after soaking as well as cooking showed how water absorbed in each rice granule. The amount of water absorption after soaking was highest in Wolback (semi-waxy), Hiami and lowest in Samgwang, Seonpum, Ilpum. After cooking, the amount of water absorption was high in Dasan 1 and Andabyeo, however low in Ilpum. In the length-width ratio after soaking, Wolback (semi-waxy cultivar) and Anda (indica cultivar) increase their volume relatively as their shape are while others increased more in length than width. Among cooked rice, the highest value of length-width ratio shows in Anda, Dasan1, Hiami and Seonpum, the Wolbak was similar to that of non-glutinous rice. After cooking, the others stored at $10^{\circ}C$ for 16 hours for retrogradation (imitated at convenience store). Then re-heated using by microwave. Pasting properties were considerably affected by storage temperature and periods of rice. The setback showed in the following order: Wolback (-92.25 RVU, the lowest retrogradation) < Seonpum (-35.20) < Chindle (-22.08) < Jungsanggold (-21.98). Toyo glossiness value of cooked rice showed in the following order: Chindle (82.40) > Samgwang (79.43) > Hiami (79.23). Sensory evaluation of re-heated rice of Jungsanggold, Samgwang, and Chindle were 78.97, 78.36, and 77.35, respectively. Hardness, elasticity, and toughness of re-heated rice ware increased compared to cooked rice, whereas cohesiveness was decreased. Hardness and elasticity is higher in Seonpum, Dasan1 and Hiami, toughness is higher in Jungsanggold, Samgwang and Wolbak. Cohesiveness of Jungsanggold and wolbak showed higher than others.