• Proceedings of the Korean Ceranic Society Conference
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• 2003.04a
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• pp.149.2-149
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• 2003

• Proceedings of the Korean Ceranic Society Conference
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• 2003.04a
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• pp.150.1-150
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• 2003

• Journal of Industrial Technology
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• v.5
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• pp.15-20
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• 1985

The microstructure of sintered body of two component(kaolin-pottery stone) system after firing was examined with scanning electron microscope. At first the pottery stone was melted into glassy phase and the kaoline was decomposed to mullite and silica at higher temperature. The interlocked mullite crystals and silica surrounded by glassy phase are belived to increase strength.

• Proceedings of the Korean Ceranic Society Conference
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• 2003.04a
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• pp.91.1-91
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• 2003

• Analytical Science and Technology
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• v.13 no.4
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• pp.403-411
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• 2000

This study described a method of thermoluminescence dating of pottery shards using subtraction method. TL measurement was achieved using two different types of samples prepared by quartz inclusion method and fine-grain technique. Fine grains (size range: $5-10{\mu}m$) were separated by suspending grounded pottery samples into acetone solution and sedimentation quantitatively. In quartz inclusion method quartz grains in the size range of 90 to $125{\mu}m$ diameter were obtained by extracting the quartz crystals embed in the pottery shards and etching them with 1.0 M HF solutions. The archaeological dose of both the quartz and fine grains was determined from the dose calibration curves obtained from sequential irradiation of $^{137}Cs$ gamma and $^{241}Am$ alpha source to the samples and TL measurement of natural samples, in which the alpha dose of 4.60 Gy for the Packjae pottery was obtained using subtraction method. Annual alpha dose rates ($3.05{\pm}0.11$ mGy/yr.) were determined by the analysis of U, Th contents in the pottery shards and evaluation of the values with Bell's equation. Dividing the alpha dose accumulated in the pottery shards by the annual alpha dose rate, we found age of approximately $1508{\pm}80$ years B.P. (AD. ca. 492 yr.) for the Packjae pottery. It matches well with the archeological age estimate (middle of 5th century) within 10 percent uncertainty and thereby conforms the age of the pottery sample.

• Analytical Science and Technology
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• v.12 no.6
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• pp.558-564
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• 1999

A method for measuring archaeological dose of Packjae pottery shards using thermoluminescence dosimetry(TLD) has been studied. TL measurement has been achieved using quartz crystals in the size range of 90 to $125{\mu}m$ diameter extracted from the pottery shards. The stable temperature region of the TL glow curve which is devoid of anomalous fading components was identified by the plateau test and found to exist from 265 to $300^{\circ}C$. The archaeological dose of the pottery shards was estimated to be 7.43 Gy using the dose calibration curves obtained from sequential irradiation of $^{137}Cs$ gamma source to the samples and TL measurement of natural samples.

• Korean Journal of Heritage: History & Science
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• v.53 no.4
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• pp.170-187
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• 2020

Dolmens bearing the burial layout and stone coffin tombs of the late Bronze Age were excavated from Samdeok-ri, Goseong, Gyeonsangnsamdo, and grave items such as red-burnished pottery, arrowheads, and stone swords were also discovered. In the case of the red-burnished pottery that was found, it retains a pigment layer with a thickness of about 50 to 160㎛, but with most of the other items, exfoliation and peeling-off of pigment layers can be observed on the surface. The raw materials of the red-burnished pottery contained moderately sorted minerals such as quartz, feldspar, and hornblende, and partly opaque iron oxide minerals were also identified. In particular, the raw materials of the red-burnished pottery from stone coffin tomb #6 were different from those of the other pottery, containing large amounts of hornblende and feldspar. The pottery's red pigment was identified as hematite and showed similar mineral content of raw materials such as fine grained quartz, feldspar, and hornblende. The firing temperature is estimated to have been approximately 900℃, based on their mineral phase. The possibility exists that the raw materials had been collected from the Samdeok-ri area, because diorite and granite diorite with dominant feldspar and hornblende have been identified within 3km of that area. During the pottery manufacturing process, it is estimated that the pigment was painted on the entire surface of the red-burnished pottery after it had been molded and then finished using the abrasion technique. In other words, the red-burnished pottery was made by the process of vessel forming - semi drying - coloring - polishing. The surface and cross-section of the pottery appears differently depending on the concentration of the pigment and the coloring method used after vessels were formed. Most of the excavated pottery features a distinct boundary between pigment and body fabric. However, in the case of pottery in which fine-grained pigments penetrate the body fabric so that layers cannot be distinguished, there is the possibility that the fine-grained pigment layer was applied at a low concentration or immediately after vessel forming. Many cracks can be seen on the surface pigments in thickly painted pottery items, and in many cases, only a small portion of the pigment layers remain due to surface exfoliation and abrasion in the burial environment. It is reported that pottery items may be more easily damaged by abrasion if coated with pigment and polished, so it is believed that the red-burnished pottery of the Samdeok-ri site suffered from weathering in the burial environment. This damage was more extensive in the potsherds that were scattered outside the tomb.

• Korean Journal of Heritage: History & Science
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• v.44 no.4
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• pp.112-129
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• 2011

This paper was written to understand, through the types and production techniques, how cooking vessels of Baekje Hanseong period had evolved, - the cooking vessels that were excavated from the historic sites of Baekje Hanseong Period such as Mongchontoseong and Pungnaptoseong of Seoul, the ancient tomb group of Seokchon-dong, and Misari historic site of Hanam. First, the results produced through the analysis of types of these cooking vessels are as followings: as for deep bowls, the maximum body diameter is found on the top of pottery, while as for an egg-shaped pottery, the maximum body diameter is found on the middle height of pottery. However, as for the rim diameter ratio to the neck diameter ratio of pottery, the said two typed potteries were shown to have smaller ones. In consideration of each historic site, as for deep bowls, the ancient tomb group of Seokchon-dong had potteries that had less volumes, were deeper, and had higher maximum body diameters. When it comes to an egg-shaped pottery, Pungnaptoseong had the potteries that were deeper than those of Misari historic site, and their potteries also had the maximum body diameter found on the middle height of pottery, and larger rim diameter ratio to the neck diameter of the pottery. The results produced though the analysis of the production techniques of these cooking vessels are as followings: in the case of deep bowls, as the width of a volume category gets larger, the pottery stamping with an anvil including patterns was more frequently used for pottery production. In this case, simultaneously braid patterns were frequently found on the outer sides of these potteries. In addition, it was found the basal walls of these potteries were thinnest in all typed potteries. This shows there occurred technique transitions according to the time flow. When it comes to an egg-shaped pottery as well, the pottery produced by using an anvil had the thinnest basal wall and its rim diameter ratio to its neck diameter ratio was smaller. Also around the mouth of this pottery, traces were found on its front, the traces formed by the strong rotating power. It is determined these two typed potteries were all produced by using an anvil to have thinner walls. Then, how these potteries were used? In the case of deep bowls, liquid food was put on a hearth or ground to be cooked whereas in the case of an egg-shaped pottery, the pottery was put on a puttumak(kitchen stove) mainly for boiling water. The deep bowls and egg-shaped potteries excavated from the center areas of Baekje Hanseong Period were not clearly determined about when their pastes or firing times were, but as for their production techniques, it was possible to check how they had developed. Moreover, it was determined that in the changing aspects of their production techniques, temporalite is also reflected.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.14 no.6
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• pp.257-261
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• 2004

The pottery stones from the Taebek area consist of abundant quartz with kaolinite. In this study, the characteristics of pottery stones were examined by XRD (X-ray diffractometer), XRF (X-ray fluorescence spectrometer), TG-DTA and SEM (Scanning Electron Microscope). The chemical compositions of the raw ore showed 71.75 wt%$SiO_2$, 22.10 wt%$Al_2O_3$, 1.86 wt%CaO, 2.97 wt%$K_2O$, 0.62 wt%$Fe_2O_3$. When pottery stone of 3 mm size was leached at $80^{\circ}C$ with 10 % oxalic acid, the content of $Fe_2O_3$ was reduced from 0.62 wt% to 0.24 wt% and the whiteness was enhanced. Grinding of pottery stone was conducted by a planetary ball mill using media of zirconia, the average particle size was 2～5 $\mu\textrm{m}$.

• Food Science and Industry
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• v.54 no.3
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• pp.196-209
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• 2021

The origines of the Western roasting culture and East Asian boiling culture were studied and the importance of primitive pottery culture (8000-5000 BCE) in the Korea Strait coastal region was discussed. The primitive pottery culture probably initiated the Jjigae (stew) culture and the production of salt. It can be also postulated that fish fermentation, kimchi fermentation, and cereal alcohol fermentation originated during this period. Soybean culture emerged ca. 2,000 BCE in South Manchuria and the Korean Peninsula. This paper focuses on the role of Korean foodways in the food science and technology development for the sustainable and resilient food systems. We are facing a global food crisis caused by population growth, climate change, and high animal food consumption. Studies on the meat analog and cultured meat are the new trend in Food Science and Technology. The importance of the wisdom learned through the Northeast Asian traditional foods, for example, soybean curd (tofu) and meaty flavor production by fermentation for the research on the novel sustainable and resilient food systems are discussed.