• Journal of Conservation Science
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• v.32 no.1
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• pp.43-49
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• 2016

Gold threads mean thread made by metal, it is composed various material to gold leaf, adhesive and media. The making technique and using materials of Gold threads are different from region, it can be used to distinguish country of origin. So this study finds characteristics and making techniques for flat gold threads of relics. Standard samples are made of animal glue, lacquer, red lacquer and etc. This materials are based on the scientific investigation of cultural gold threads properties. Then traditional techniques were estimated by comparison and analysis of actual cultural properties and standard samples. As a result of investigating cultural properties, it is similar to the standard sample which are mixed with red soil additives. After analysis of SEM-EDS, it is detected to Al, Si, Fe. So it is to the conclusion that traditional gold thread is made of adhesive mixed with red soil to improve gold color better. And this ways are similar with china that uses animal glue and red soil to adhesive and different from japan that uses lacquer to adhesive. Through this study, it will be used to data and reference for reappearance and making techniques of traditional gold threads.

• Journal of Animal Environmental Science
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• v.15 no.1
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• pp.75-84
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• 2009

This study was carried out to determine the effect of swine liquid manure on the rice growth and yield in 2006. Field experiment was conducted under variable application rates; 100%, 120%, 150%, 180% N level of slurry based on 11 kg N 10a recommended amount of nitrogen. The experimental sites were located at Cheorwon in Gangwondo area. The results were summerized as follows; In the plot treated with swine liquid manure of 150% and 180% N levels, the plant height and tillers were higher, and the color of leaf was darker than that of 100% N level of swine liquid manure. Rice yield in the plot applied with 120% N slurry level was increased at 11%, but those of 150%, 180% N-level application plots were reduced 10, 19% compared to 100% N level, respectively. Rice quality of the 100 and 120% application plots of swine liquid manure was significantly better than those of 150 and 180% levels of application plots. Total nitrogen content in rice plant after harvesting was increased with increasing levels of swine liquid manure. The content of K in the soil was accumulated in plot treated with 150%, 180% slurry compared to control plot. The heavy metal contents in soils were not increased treated with swine liquid manure. The density of bacteria was low in the application plot of 180%N of liquid swine manure. The bacteria/fungi ratio was highest in 120% N level of liquid manure treatment.

• Korean Journal of Food Science and Technology
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• v.13 no.3
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• pp.219-226
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• 1981

To enable off-season peach canning, peaches were halved and processed into solid packs. Following variables were compared in relation to storage stability of solid packs. First as pretreatment-dipping in citric and ascorbic solution after lye peeling; second as pasturization in pouch and hot fill process; third as packaging method-2 ply(PET/PE) and 3 ply(PET/Al/PE) plastic film pouch and metal container; fourth as storage condition $-20^{\circ}C\;and\;-5^{\circ}C$. After 25 weeks storage test, all peaches in different packs were processed into canned peaches just like commercial products, and then quality was organoleptically evaluated from the viewpoint of processing and storage variable of solid packs. The results are follows; 1. Ascorbic acid dipping in 3 ply pouch and citric acid dipping in 2 ply pouch had better quality retention effect than any other pretreatments in respective packing. 2. Pasteurization method gave great effect on the color and texture of the solid pack during storage, but not on the quality of the final canned peach. 3. Can and 3 ply packing were better than 2 ply pouch in storage of solid pack and quality of final canned peach. 4. The $5^{\circ}C$ storage gave better quality than $20^{\circ}C$.

• Journal of the Korean Society of Clothing and Textiles
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• v.3 no.1
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• pp.31-47
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• 1979

1. The old Korean costume had two different kind of dress, one was a military uniform (Goon bok) for military only and the other was uniform (Yoongbok) for civilian and militarian. 2. The military uniform (Goonbok) were dressed under armour, was for war time. And the civilian and military uniform were dressed under Mo (Hat) and Po (Coat dress), was for War time or emergent case. 3. Armour were made of leather in ancient times but later they were made of metal. 4. In generally, armour is classified; 1) To protect neck 2) To protect shoulders and arms 3) To protect breast 4) To protect both legs 5) To protect hands 5. Armour and military uniform (Goonbok) for military only. at the time of three Nations (Ko-kuryo, Bakje. Silla) 1) Armour-a) Identified by found relics or ancient wall picture. b) They had improver! armour. c) Armour of three Nations were resembled each other. 2) Military uniform(Goonbok) a) The Jeogori reached to hip area was called Jangyoo. b) The pants were tight trousers. 6. Armour and military uniform (Goonbok) for military only at Koryo Dynasty. 1) They had improved armour like three nation's age. 2) They were made of iron. leather, paper or cloth 3) The color was white. puple. red. 4) Military uniform(Goonbok) a) Hat-(1) Banggak (2) Josamoja (3) Ibgak (4) Jakwan (5) Sabgak (6) Sumale (7) Jaragwan (8) Kummoja (9) Mubyunkwan (10) Pyungyunchek b) Dress-(l) Jayeisokade (2) Bosanghwa Gayendae (3) Hongbeja Rokrahansam (4) Jag- ongbok Hongeung (5) Jagongbok Jogeung (6) Kumyeisokdae (7) Bilapeja Rokrahansam (8) Jasupoto (9) Kumyei Honggung (10) Kumyei Dokuyeunsokdae (11) Bibosunghwa Dongokumdae (12) Bidaesuyei Kayeundae (13) Jasosulansam (14) Biyeiko (15) Chung-yei Dongsim Sokdae 7. Armour and military uniform of Lee Dynasty 1) Armour-a) the Helmets were attached with visor ar without visor, and later it was added the neck protecter. b) dresses were given various names according to the materials used. for example, Suiejakap or Kyungfunkap. 2) The military uniform (Goonbok) were composed by molip, Hyunchungsakpuja, Jundae, Soowhaja. 8. Military uniform (yoongbok) for civilian and militarian 1) The unifom was developped through Imjin war, Byungja war since the middle of Lee Dynasty. 2) The military uniform (Goonbok), (Yoongbok), armour were by the established dress reg-ulation of imperial ordinance dated April 8th, 1895 which falls 35th year of Kojong. the dress regulation was based upon the western uniform.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.201-208
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• 2007

Functional oils (FOs) were produced from commercial diacylglycerol oil and red yeast rice extracts from 80% ethanol for 1 hr in a shaking water bath at $35^{\circ}C$ and 175 rpm. FOs contained (A) 600, (B) 1200, (C) 1800, and (D) 2280 ppm of red yeast-rice extracts, respectively. The Hunter a value and b value were risen whereas L value was reduced along with the increase of extract concentration. Content of monacolin K and total phenolic compounds in FOs significantly increased according to the increase of extract concentration. The oxidation stability of FOs was observed by Rancimat at $98^{\circ}C$. Induction time decreased according to the increase of extract concentration. The major volatile compounds of FOs were compared using the electronic nose (EN) system and solid phase microextraction (SPME) method combined with gas chromatograph/mass spectrometry (GC/MS). EN was composed of 12 different metal oxide sensors. Sensitivities (Rgas/Rair) of sensors from EN were analyzed by principal component analysis (PCA), whose proportion was 99.66%. For qualitative or quantitative analysis of volatile compounds by SPME-GC/MS, the divinylbenzene/carboxene/polydimethyl-siloxane fiber and sampling temperature of $50^{\circ}C$ were applied.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1022-1030
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• 2007

For the improvement on the quality and functionality of red tanner crab cooking drip, the preparation of hydrolysates from red crab cooking drip using commercial enzymes (Alcalase, Flavourzyme, Neutrase and Protamex) was attempted and its taste, nutritional and functional characteristics were also investigated. According to the results of heavy metal contents and proximate composition, red tanner crab cooking drip (RTCCD) could be used as a food resource. From the results of the trichloroacetic acid soluble index (TSI), angiotensin I converting enzyme (ACE) inhibiting activity and antioxidative activity, RTCCD hydrolysates incubated with Alcalase for 2 hrs was superior to the other one-step hydrolysates. There were no differences in the ACE inhibiting activity and antioxidative activity between one-step hydrolysates, which was incubated with Alcalase for 2 hrs, and two-step hydrolysates sequentially incubated with Alcalase and other enzymes. Alcalase-treated hydrolysates was similar in proximate composition and Hunter color value, while high in free amino acid content compared with crab cooking drip. Total amino acid content of Alcalase-treated hydrolysates was 11.9 g/100 mL and the major amino acids were glutamic acid (10.2%), proline (10.1%) and glycine (10.7%).

• Journal of Haehwa Medicine
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• v.13 no.2
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• pp.205-212
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• 2004

Now many sustitution and false articles is used in korea instead of heshouwu. To use heshouwu correctly, we will make a quilitative certificational plan of heshouwu to investigate all of lieraturea, records and documents. And we could reach conclusions as folloews. 1) Source of plant Heshouwu is a root tuber of a perennial herb Polygonum multiflorum Thunberg(Family : Polygonaceae). 2) Harvest After planting 3-5 yaers, harvesting in an autumn, washin clean the mud, a big heshouwu cut off a half or section, dry in sunny place or at a little fire. When harvesting, we harvest only a big thing, a small thing transfer a field, after culturing of 1-2 years, harvest at big roots. Harvesting is done usually in an autumn after 3 years. When collecting a seed, we must harvest a heshouwu the next year. 3) Process We must process heshouwu at the decoction of black beans, heshouwu suck in the decoction of black beans, heat with steam in an iron pot. Black beans is used every 100 kg of heshouwu. 4) Quility (1) Funstional standards It is good that weight is heavy and outer skin is yellow-brown, section surface is light red color, powdery and has a figure such as clouds in section. (2) Physicochemical standards Heshouwu expesses a various chang of components in process of working. We think that it need to add a standard of detection about 2,3,5,4'-tetrahrdroxystilbene-2-O-${\beta}$ -D-glucoside in a current authentic document which is a water-soluble component of heshouwu. It must that Dry on loss is less than 14.0%, content of ash is less than 5.0%, Content of acid-nonsoluble ash is less than 1.5%, Content of extract is more than 17.0%. A fixed quantity of 2,3,5,4'-tetrahrdroxystilbene-2-O-${\beta}$ -D-glucoside is more than 1.0%. Contens of heavy metal has to detect less than 30 ppm and there is no reminding agriculural medince.

• Journal of Haehwa Medicine
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• v.13 no.2
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• pp.187-196
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• 2004

Now many sustitution and false articles is used in korea instead of shanyao. To use shanyao correctly, we will make a quilitative certificational plan of shanyao to investigate all of lieraturea, records and documents. And we could reach conclusions as folloews. 1) Source About a source of shanyao, though korea and china has a each other source, we think there is no problem in use of both. 2) Process In our country producing shanyao as medical use is a 'duanma', we can divide into peeling and non-peeling, drying at bulks and at briquets, steaming shanyao and fresh shanyao. Regardless of existence for peeling and steaming, a distributing shanyao is received a proper judgment. Like this result was expressed by insufficiency of standards about medical components or indicating components. We detected a reminding S02 more than 10 ppm. And this expresses that there ia a problum at a drying method. To suggest proper processing methods, a standard of quility will have to be made which the existence of peeling, difference of quility between 'changma' and 'duanma', drying method and exudation test with cutted thickness are adaptable. Besides, 'maoshanyao' and 'guangshanyao' of china is processed by various methods which decrease a medical effect such as too much soaking shanyao in water, steaming with a sulfur, too much peeling, So we must process shanyao like the next methods. (1) When harvesting, dig deeply not to cut off roots. (2) Not to peel, wash shanyao in a washing machine. (3) Dry to 50-60% degree at sunny place or drying machine. (4) To be easy for drying and exudation, cut off a thick piece with 5 mm (5) Dry perfectly at ding machine. 3) Quality3) Quality (1) Functional standards It is not Proper that 'guangshanyao' is used in china because it has a problem with quility on process of working, If they did not soak shanyao in water or heat with steam, it is the real situation that they cannot cutt off shanyao evenly. In conclusion, shanyao must be heavy, powdery with a perfectly non-peeling surface, section surface is yellow-white color, unequal and has no holes. (2) Physicochemical standards It is the real situation that we can not distinguish into quility of shanyao with established test because various workings which decrease medical effects is used. Therefore we suggest a testing standard of S02 which is used in bleaching. And testing standards relatived with decrease of medical effects must be established at once. It must that Dry on loss is less than 14.0%, content of ash is less than 6.0%. Content of acid-nonsoluble ash is less than 0.5%. Contens of heavy metal has to detect less than 30 ppm and there is no reminding agricultural medince.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.406-413
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• 2010

To enhance the yield and bioactivity of hot-water extract from herbal medicine, Astragalus membranaceus was hydrolyzed with carbohydrases, such as ClariSEB and Fungamyl. After hot-water extracts were prepared from each hydrolysate (HW-C/F), physicochemical property, antioxidant activity and sensory property were evaluated. The solid content ($^{\circ}Brix$) of HW-C/F was higher than hot-water extract from A. membranaceus no treated enzyme (control). Although pH of HW-C/F was lower than that of the control, the acidity was higher. Lightness of Hunter's color values was increased in HW-C/F whereas redness and yellowness were decreased. The contents of reducing sugar, flavonoid and polyphenol of HW-C/F were higher than the control but the content of ascorbic acid was not different from control. The inhibitory activity of HW-C/F against lipid peroxidation was slightly higher than control, but DPPH radical scavenging, ABTS reducing, metal chelating activities were significantly increased by HW-C/F. The sensory evaluation also revealed that the sensory panelists preferred HW-C/F to that of control. Therefore, hydrolysis by carbohydrases for preparation of hot-water extract from A. membranaceus is one of the good methods to improve antioxidative activity and sensory property of hot-water extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1178-1185
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• 2017

Two types of kimchi with a different total acidity (TA, 0.75% or 1.19%) were heated at $100^{\circ}C$ for up to 60 min to develop a gratin added with heated-kimchi. Their browning index and color intensity increased with increasing heating time, which was more apparent for the kimchi with the higher TA. This was attributed to the Maillard reaction facilitated at a higher heat intensity and by the smaller fermentation products. The same tendency was also observed for the antioxidant activities determined by the total reducing capacity, metal-chelating activity, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. In particular, heating kimchi at $100^{\circ}C$ only for 10 min increased the activities significantly. Therefore, the heated-kimchi was added to gratin at 20%. With the addition, the dietary fiber, ${\gamma}-aminobutyric$ acid (GABA) and ornithine contents in the gratin were increased appreciably (P<0.01). Nevertheless, there was little change in its salinity. The antioxidant activities of the gratin were significantly (P<0.001) higher than the control gratin without kimchi, with DPPH radical scavenging activity being 3.6 times higher. The results suggest that the functionality of kimchi could be effectually added to gratin even after heat treatment.