• Journal of Astronomy and Space Sciences
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• v.24 no.3
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• pp.209-218
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• 2007

In this paper, we have presented the observational result for the photometric quality of main telescopes in Gimhae Astronomical Observatory. Also we performed the observation of searching new minor planets as competitive work in public observatories. The observation was carried out using 60cm telescope of Gimhae Astronomical Observatory on 2007 January 13. And, $Sch\ddot{u}ler$ BVI filters and 1K CCD camera (AP8p) were used. To define the quality of CCD photometry, we observed the region of well-known standard stars in the open cluster M67. From observed data, The transformation coefficients and airmass coefficients were obtained, and the accuracy of CCD photometry was investigated. From PSF photometry, we obtained the color-magnitude diagram of M67, and considered the useful magnitude limit and the physical properties of M67. This method can be successfully used to confirm the photometric quality of main telescope in public observatories. To investigate the detection possibility of unknown object as astroid, we observed the near area of the opposition in the ecliptic plane. And we discussed the result. Our result show that it can be possible to detect minor planets in solar system brighter than $V{\sim}18.3mag$. and it can carry out photometric study brighter than V 16mag. in Gimhae Astronomical Observatory. These results imply that the public observatories can make the research work.

• Food Science and Preservation
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• v.16 no.2
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• pp.160-165
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• 2009

Microbiological and sensory qualities of Musaengchae prepared with gamma-irradiated red pepper powder were investigated during storage at $4^{\circ}C$. Total aerobic bacteria in non-irradiated raw materials prior to Musangchae preparation were 6.71 log CFU/g in red pepper powder, 3.39 log CFU/g in radish, 2.21 log CFU/g in scallion, and 2.10 log CFU/g in garlic, respectively. Coliforms(2.15 log CFU/g) were detected only in red pepper powder, and not in Musangchae to which gamma-irradiated red pepper powder. None of pH, Hunter's color value, or sensory properties were significantly affected by addition of irradiated red pepper powder. These results suggest that addition of such powder, after irradiation with less then 10 kGy, could improve Musangchae microbiological safety without changing the sensory or physical qualities.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.725-731
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• 2013

This study investigates the quality of strawberry jam containing different quantities of strawberry. Strawberry jam was prepared by the addition of 70-30%(w/w) strawberry puree, Sweetness, pH, total acidity, color, anthocyanin and pectin content, texture, free sugar, and organic acid content of the samples were measured. Decrease in the quantity of the strawberry puree led to a decrease in the following: total acidity(significance value p<0.05), anthocyanin, pectin, total free sugar, frutose, glucose, sucrose, and, organic acid content, namely oxalic acid, citric acid, malic acid, succinic acid, and formic acid. A texture profile analysis showed reduction in the hardness, gumminess, and chewiness of the jam. At the same time, decrease in the puree quantity also led to an increase in the sweetness, pH, L-value, a-value and b-value(significance value p<0.05) of the jam. These results promote, the consumption of fruit that are high in fruit, low in sugar, and do not contain any chemical additives.

• Journal of Technologic Dentistry
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• v.25 no.1
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• pp.41-62
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• 2003

In this research, we manufactured the paste opaque porcelains using Propylene Glycol (PG) and Buthylene Glycol (BG) as a solvent, and compared the composition of solvents, the coefficient of thermal expansion, the particle size distribution, the viscosity and bonding strength to metal, and the tone with those of the commercial products(Duceram Plus, Duceram GmbH; VMK 95, Vita Co.; Noritake EX-3, Noritake Co.)used in the clinical field. The results of the research were as follows: 1. The result of solvent analysis indicated that the solvents included in the paste opaque porcelains of the control group were mainly composed of Glycols. 2. From the Coefficient of thermal expansion measurement, we drew out the following results; testing group: $14.0\times10^{-6}/^{\circ}C$, Duceram Plus: $13.9\times10^{-6}/^{\circ}C$, VMK 95: $14.3\times10^{-6}/^{\circ}C$, and Noritake EX-3: $13.3\times10^{-6}/^{\circ}C$. 3. Seen from the result of particle size distribution measurement, the experimental group was similar to the control group in 1$\mu m$ below, but the experimental group marked the highest distribution of 61% in the case of between 1$\mu m$ and 5$\mu m$. Between 5$\mu m$ and 10$\mu m$, they showed relatively similar distribution, and Noritake EX-3 was turned out the highest distribution of 29% in 10$\mu m$ above. 4. From the result of viscosity measurement, Duceram plus showed the highest viscosity throughout all the measurements followed by Noritake Ex-3, experimental group and VMK 95 in decreasing order. 5. The result of bonding strength measurement was EX 35.53 $\beta\acute{A}$, DU 40.88 $\beta\acute{A}$, VM 39.43 $\beta\acute{A}$, and NO 35.39 $\beta\acute{A}$, and no significant difference was found between the experimental group and the control groups(P>0.05). 6. The measurement of the tone indicated that the $L^*$ value of the experimental group was 86.89 0.63 in average, which is higher than the control group in its brightness. In the case of the $a^*$ value, Duceram Plus, VMK 95 and EX-3 showed positive value, whereas the testing group was turned out negative value. In $b^*$ value, Duceram Plus proved the highest. From the results of this research, the paste opaque porcelains using Propylene Glycol (PG) and Buthylene Glycol (BG) as a solvent did not make differences from the commercial products that are actually used in the clinical fields. Therefore, it is possible to utilize Propylene Glycol (PG) and Buthylene Glycol (BG) for the paste opaque porcelains of P.F.M crown. It is also recommended that further researches concerning the compositions and forms of powder, the types of organic solvent components and the ratio of mixture proceeded in order to improve the level of productivity in the future.

• Journal of the Korean Applied Science and Technology
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• v.37 no.5
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• pp.1159-1170
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• 2020

In this study, to improve the stability of fermented squalene developed using microorganisms, Microsome-SQ20 was prepared, and its physical behavior, properties, and efficacy were studied. The appearance of Microsome-SQ20 was a transparent liquid, no smell, and had a specific smell. The color was a transparent liquid, and the specific gravity was 0.928 and the pH was 5.82 (20% solution), forming a nano-emulsion suitable for use in cosmetics. It was confirmed that the content of the main component of squalene was 20.05%, which was stably sealed. The particle size measured by 0.1% aqueous solution of Microsome-SQ20 was 134.8 nm to obtain a bluish emulsified phase. The antioxidant effects of F-SQ and MF-SQ by DPPH radicals were 80.72% and 81.5%, respectively, showing superior effects compared to L-ascorbic acid. The cell viability of squalene (SQ), fermented squalene (F-SQ) and microsome squalene (MF-SQ) was at 10 ppm, respectively, showing 121.2%, 150.3%, and 129.9% cell viability. It was found that SQ, F-SQ, and MF-SQ had an elastase inhibitory ability of 8.7%, 10.33% and 8.7% at 10 ppm, respectively. In addition, the inhibitory ability of MMP-1 was 1.55%, 41.44%, 31.79% at 10 ppm for SQ, F-SQ, and MF-SQ, respectively, indicating that F-SQ significantly reduced the MMP-1 expression.

• Korean Journal of Organic Agriculture
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• v.23 no.1
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• pp.91-101
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• 2015

'Chuhwangbae' pears (Pyrus pyrifolia Nakai) were investigated on how types of paper bag and harvesting dates influenced on skin blackening before harvest as well as fruit quality after harvest. Experiments included four different types of paper bags (NP/YP, GP/YP, NP/BP, and NP/RP) and five different harvesting dates [160, 170, 180, 190, and 200 days after full bloom (DAFB)]. NP/YP and GP/YP indicated for newspaper- and gray paper-outer bag, respectively, with yellow paper-inner bag of the both. NP/BP and NP/RP indicated for newspaper-outer bag of the both with black paper- and red paper-inner bag, respectively. The NP/YP (newspaper/yellow paper) showed high absorbance and air and water vapor permeability in the bags, while the NP/RP (newspaper/red paper) resulted in poor physical properties in the bags. Fruit enclosed with NP/YP resulted in the absence of skin blackening, but fruit with NP/RP bags had the highest skin blackening (12.7%). Occurrence of skin blackening was concentrated on the middle and calyx end-part of fruit region. NP/RP bag treatment was likely to increase fruit weight, firmness, titratable acidity, and fruit surface color. Harvest at high relative humidity in air increased skin blackening of fruit. Later fruit harvest, such as 190 and 200 DAFB, increased skin blackening, fruit weight, and sugar content while decreasing fruit firmness and titratable acidity.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.707-716
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• 2010

Germinated brown rice is a useful material that contains natural nutrients and biologically active substances. This study was conducted to develop a optimal composite recipe for functional germinated brown rice cookie with added spinach (spinacia oleracea L) powder and with high preference in all age groups. The experimental design utilized herein was based on the Central composite design methodology of response surface, which included 16 experimental points, including 2 replicates for spinach, sugar, and butter. The physical, mechanical, and sensory properties of the test were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. The results of spread ratio decreased significantly with increases in spinach powder, sugar, and butter(p<0.01). L value shows that lightness decreased significantly with an increase in sugar(p<0.05), but the a and b values were not significant. Sensory evaluation found significant values for color(p<0.05), flavor(p<0.05), texture(p<0.05) and overall quality(p<0.05) in the predicted model. The optimum formulation by the numerical and graphical methods was calculated as follows: spinach powder 3 g, sugar 35.5 g butter 54.4 g.

• Journal of Conservation Science
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• v.34 no.5
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• pp.345-358
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• 2018

The purpose of this study is to analyze the characteristics of low-grade 12th-century celadons, which were excavated from a kiln site in Noksan-dong, Busan. The physical and chemical properties of the body and the glaze are evaluated through scientific analyses. All the selected celadon shards have a similar body color, regardless of the kiln from which they originated. The celadon shards from 2 3 kilns are brighter than those from 4 5 kilns, and there are two saturations, namely gray and brown. The brightness of the glaze shows a high contribution of red and yellow. The porosity of the selected shards is 8.8% in the gray saturation and 16.1% in the brown saturation. The major chemical compositions of the body and glaze are in the typical chemical composition of the celadon, but the $TiO_2$ flux contents are different. The visible characteristic difference between the 2 3 kilns and the 4 5 kilns can be attributed to the mixing and the firing process rather than the raw materials used. The difference in the $Fe_2O_3$ and $K_2O$ flux between the 2 3 and 4 5 kilns can be attributed to changes in the ingredient combination during the process. In conclusion, Noksan-dong celadon could not be easier vitrification due to the manufacturing process that primary burning process, It is highly likely that there were process differences in kilns to produce high quality celadon.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.460-465
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• 2013

Garaedduk made with various levels of buckwheat flour (0, 15, 30, and 45%) for rice flour was prepared using retrogradation-retardation technology and their physical and sensory properties were investigated. The moisture content of garaedduk decreased and the color differences increased as the ratio of buckwheat flour to rice flour increased. During storage at $4^{\circ}C$, the hardness values of garaedduk made with 15 and 30% buckwheat flour were maintained for up to three days. Immediately after manufacture, garaedduk made with higher levels of buckwheat flour had reduced overall acceptability. However, there was no significant difference in the overall acceptability of garaedduk made with 0 and 15% of buckwheat flour after storage. Therefore, buckwheat flour can replace rice flour with retrogradation-retardation technology to inhibit the starch retrogradation of garaedduk, which maintained its overall quality at a buckwheat flour level of 15%.

• Food Science and Preservation
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• v.22 no.6
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• pp.817-822
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• 2015

This study investigated the physical, textural, and sensory properties of strawberry jam with different amounts (0%, 14%, and 21%) of added rice mash. The soluble solids, pH, and total acidity values of the samples were found to be in the range of $53.00{\sim}65.33^{\circ}Brix$, 4.11~4.20 and 0.66~0.80%, respectively. Soluble solids and total acidity decreased significantly as the amount of rice mash was increased. The L-value, a-value, and b-value increased on increasing the amount of rice mash (p<0.05). The glucose contents of the samples ranged from 3.86 g to 4.13 g. The fructose, sucrose, and maltose contents significantly decreased (p<0.05). The organic acid content was measured and it was found that, oxalic acid was not in the control sample (0% rice mash). As the rice mash content was increased, the succinic acid content also increased (p<0.05), but the citric acid content decreased significantly (p<0.05). In the sensory evaluation, strawberry jam with rice mash showed superior spreading property than that of the control sample. Strawberry jam with 0% rice mash had the highest color and taste score. For the overall acceptability, strawberry jams with 0% and, 14% of rice mash were preferable to that with 21%.