• The Journal of the Petrological Society of Korea
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• v.11 no.2
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• pp.90-102
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• 2002

The studied Fe-REE ore consists of magnetite, ankerite, siderite, magnesite and strontianite as the major constituent, and monazite, columbite, fergusonite, apatite, aegirine-augite, Na-amphibole, pyrite, chalcopyrite, sphalerite, molybdenite and barite as accessaries. Wall rock of ore deposits is replaced to fenite due to Na-metasomatism and mainly consists of sugary albite and Na-amphibole. Monazite $Ce_{0.49}La_{0.31}Pr_{0.14}Nd_{0.03}Gd_{0.03})PO_4$ is the main mineral for REE deposit and shows myrmekitic intergrowth with strontianite $Ca_{0.02-0.16}Sr_{0.84-0.98}CO_3$ and is corroded by carbonate minerals. Mineral forming sequence can be divided into early and late periods by the development of microfractures. The early period minerals such as magnetite, ankerite, magnesite, monazite and apatite show well developed networks of microfractures due to cataclastic deformation caused by enriched $CO_2$ gas in melts during emplacement. The late minerals of columbite, fergusonite, siderite molybdenite, chalcopyrite and sphalerite formed after the brecciation event and have little micro-fractures. Ankerite, magnesite, monazite, strontianite, barite and pyrite seem to be formed continuously from the ealy to the late period since they show textures both with well developed fractures and also with little fractures. Mineral chemistry, mineral assemblages such as various carbonate minerals, magnetite, REE minerals of monazite and fergusonite, Sr mineral of strontianite, and Nb minerals of columbite, myrmekitic texture of monazite and ankerite, and well developed fenite along ore deposits observed from this studied area strongly indicate that this Hongcheon Fe-REE ore deposits are formed from carbonatitic melt and its rock type is late differentiated Fe-carbonatite or ankerite-carbonatite.

• Food Science and Preservation
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• v.14 no.1
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• pp.94-99
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• 2007

To investigate the effects of Pichia anomala SKM-T and Galactomyces geotrichum SJM-59 on Baechu kimchi fermentation, lyophilized yeasts were added to Baechu kimchi and co-cultured at room temperature ($20{\pm}2^{\circ}C$) for 7 days. Desirable pH and acidity levels appeared by 3 days of fermentation in both the control culture and that with added G. geotrichum SJM-59. Furthermore, the culture with G. geotrichum SJM-59 sustained a desirable pH and acidity level until 5 days of co-culture. The pH of the culture with P. anomala SKM-T decreased slowly and was significantly higher than that of control throughout the experimental period. As fermentation time increased, the acidity of the culture with P. anomala SKM-T increased gradually. However, this culture maintained a desirable acidity level throughout the experiment. The number of lactic acid bacteria in the culture with P. anomala SKM-T was higher than in the culture with G. geotrichum SJM-59, or the control culture, throughout the experiment. The highest LA/TM ratio appeared after 3 nays of fermentation in the control culture, and on the 5 day of the yeasts added co-cultures. On sensory evaluation, no differences were detected between control and the culture with G. geotrichum SJM-59 arter 3 days of fermentation. The co-cultures with yeasts received high marks in umami taste. The co-culture with P. anomala SKM-T showed better texture properties than did the control culture. It was considered that fermentation times were delayed by addition of G. geotrichum SJM-59 or P. anomala SKM-T to Baechu kimchi fermentation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.4
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• pp.384-388
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• 2001

In order to investigate regional variation of food component in the top shells, Omphalius pfeifferi capenteri, caught from Jeju, Sogwipo, Hallim and Songsan, Jeju island, Republic of Korea, food sanitary (heavy metal and volatile basic nitrogen), nutritional (mineral, total amino acid contents, fatty acid composition), taste (extractive nitrogen) components and sensory evaluation (color, texture and taste) were measured. From the result of the contents of heavy metal and volatile basic nitrogen, the top shell might not invoke health risk in using food source, The extractive nitrogen contents of top shell were $343.0\~385.4\;mg/100\;g$. The amounts of total amino acids were $12.5\~13.2\;g/100\;g$, and the major compound among them were glutamic acid, proline and aspartic acid. The major compound among mineral were sodium, calcium, potassium and magnesium. In fatty acid composition, polyenes with essential component or healthy functionality such as 20:4n-6, 20: 5n-3 and 22: 5n-3 were the major components. But, lipid content was extremely small. Judging from the results of chemical and sensory evaluation described a above, food components were not different among top shells caught from various area.

• Spatial Information Research
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• v.8 no.1
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• pp.141-153
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• 2000

The purpose of this study is to develop and apply spatial landslide information system using Geographic information system (GIS) in concerned with spatial data. Landslide locations detected from interpretation of aerial photo and field survey, and topographic , soil , forest , and geological maps of the study area, Yongin were collected and constructed into spatial database using GIS. As landslide occurrence factors, slope, aspect and curvature of topography were calculated from the topographic database. Texture, material, drainage and effective thickness of soil were extracted from the soil database, and type, age, diameter and density of wood were extracted from the forest database. Lithology was extracted from the geological database, and land use was classified from the Landsat TM satellite image. In addition, landslide damageable objects such as building, road, rail and other facility were extracted from the topographic database. Landslide susceptibility was analyzed using the landslide occurrence factors by probability, logistic regression and neural network methods. The spatial landslide information system was developed to retrieve the constructed GIS database and landslide susceptibility . The system was developed using Arc View script language(Avenue), and consisted of pull-down and icon menus for easy use. Also, the constructed database can be retrieved through Internet World Wide Web (WWW) using Internet GIS technology.

• The International Journal of Costume Culture
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• v.13 no.2
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• pp.141-153
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• 2010

Fashion needs to be understood as practicality and creative behavior and various movements of paintings act as inspirations of original design for fashion designers. This study seeks to find sources of fashion designs in the works of Mark Rothko who is in the center of color-field abstract. Color-field of Rothko provides infinite inspirations as colors are identically treated as shapes and lighting and textures are all included on top of it. In this study, the purpose is to create color focused artistic fashion design by exploring the possibility of expression with the colors of Rothko as the main motive. The study method is as follows. First, the concept and significance of color-field abstract are researched through documented data. Works of Rothko is divided into three periods according to their characteristics. The background of the formation of color-field abstract of Rothko is understood by analyzing the trends of the works in each period. Second, twenty representative works from 1949 to 1969 are selected and analyzed in formative components of color, shape and textures in order to more accurately understand shape of colors, brilliance, simplicity that appear in the mature color-field abstract of Rothko. Third, preexisting methods of color-field of paintings developed into motives of clothing are studied focusing on the collections from 1997 to 2006. Examples of applications of color-field images in modern fashion designs are analyzed. Fourth, motives are selected based on general characteristics of color-field abstract of Rothko and the results of the formative analysis. Clothing is produced that expresses the colors of the paintings of Rothko more effectively. As the results of the study, restrained shapes and textures and various forms of color combinations shown in color-field abstract of Rothko provided deep inspirations on material composition and color planning for fashion design focused on colors. Additionally, needle-punching technique using wool for the production technique enabled relief texture expressions of materials by colors and effective applications of soft and warm atmosphere of color-field abstract of Rothko on clothing. Especially, the ideology of color-field abstract of Rothko of shaping of colors could be expressed and the direction of the development of motives could be presented at the same time by specifically applying color combination method using horizontal division of atypical color-field from the formative characteristics of color-field abstract of Rothko.

• Journal of Digital Convergence
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• v.11 no.4
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• pp.303-309
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• 2013

TRAINER for Kids ($T4K^{TM}$, Myofunctional. Research Co, Australia) is a prefabricated myofunctional orthodontic appliance recommended to ClassII division1 malocclusion patients who have bad oral habits such as mouth breathing, tongue thrusting, inappropriate tongue position, thumb sucking and so on. Trainer has a soft texture and a small volume so that those advantages lead to an increase in the agreement rate of young patients of its use. This presentation is to analyze clinical efficacy of Trainer. The analysis is based on a result of regular follow-up on Class II division1 malocclusion patients who has been completely treated by Trainer in the Sanbon Dental Hospital of Wonkwang university. This case report is to present the satisfactory results gained by using Trainer on Class II patients. First, Trainer was applied in Class II malocclusion patients of mixed dentition with expected space insufficient to gain facial improvement. Second, excessive overjet, overbite were improved. Third, main effects are regarded to have been achieved by development of lingual slant of upper jaw, labial slant of lower jaw, and lower part of jaw bone.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.9
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• pp.1202-1207
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• 2008

The study examined changes in the quality characteristics of Aralia continentalis Kitagawa (AcK) leaf-kimchi during storage prepared with different seasonings. The result exhibited practically no significant differences in pH, acidity, and salinity among the various samples made with three different combinations of seasonings. In AcK leaf-kimchi, lightness and redness increased slowly at the early period of storage and then decreased rapidly after four months when the lactic acid bacterial count reached the highest level with fermentation, whereas yellowness increased. The total bacterial count and the lactic acid bacterial count increased slowly reaching the highest level after four months, then decreased and maintained at a constant level. Hardness of AcK continuously increased and then decreased after attaining maximum value during ripening. The sensory characteristics of the AcK in the whole period of storage was highly acceptable in terms of color, smell, bitterness, texture, and general preference regardless of the suggested combinations of seasonings.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.539-550
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• 2014

The purpose of this study was to determine the optimal mixing ratios of three different ingredients of Polygonum multiflorum Radix powder, butter, and sugar for the development of recipe for cookies with Polygonum multiflorum Radix powder. Response surface methodology based on a five level and three variables by central composite design was employed to obtain the best possible combination for the ratios of Polygonum multiflorum Radix powder ($X_1$), butter ($X_2$), and sugar ($X_3$). The analytical results of the physical and mechanical properties for each sample including color L (P<0.01), color a (P<0.01), color b (P<0.01), spread ratio (P<0.001), and hardness (P<0.001) showed significant differences. The sensory measurements were significantly different in color (P<0.05), appearance (P<0.05), texture (P<0.001), flavor (P<0.01), taste (P<0.01), and overall quality (P<0.001). The optimal compositional ratios were determined to be 4.00 g for the Polygonum multiflorum Radix powder, 75.42 g for the butter, and 45.67 g for the sugar.

• Spatial Information Research
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• v.10 no.2
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• pp.247-261
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• 2002

There are much damage of people and property because of heavy rain every year. Especially, there are problem to major facility such as dam, bridge, road, tunnel, and industrial complex in the ground stability. So the counter plan for landslide or ground failure must be necessary In the study, the technique of regional landslide susceptibility assessment near the Ulsan petrochemical complex and Kumgang railway bridge was developed and applied using GIS. For the assessment, the geological structures such as bedding and fault were surveyed and the geological structure, topographic, soil, forest, and land use spatial database were constructed using CIS. Using the spatial database, the factors that influence landslide occurrence, such as slope, aspect, curvature and type of topography, texture, material, drainage and effective thickness of soil, type, age, diameter and density of forest, and land use were calculated or extracted from the spatial database. For application of geological structure, the geological structure line and fault density were calculated. Landslide susceptibility was analyzed using the landslide-occurrence factors by probability method that is summation of landslide occurrence probability values per each factors range or type. The landslide susceptibility map can be used to assess ground stability to protect major facility.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.70-79
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• 2014

This study was conducted to develop natural additive for the improvement of lipid stability and the suppression of pathogenic contamination during the storage periods of fermented sausage. Fermented sausage prepared with grapefruit extract showed good suppression of lipid oxidation and pathogenic bacterial growth, and it was higher than that of fermented sausage prepared with nitrate until 7 days of storage. Fermented sausage prepared with treatment A (sodium nitrate and L. acidophilus), B (sodium nitrate and L. brevis), C (ascorbic acid and L. brevis) and D (grapefruit extract and L. brevis) were compared. As results, treatment C and D showed the lowest pH changes among treatments, and the highest growth of lactic acid bacteria was represented in treatment D. In the suppression effect of E. coli, the bacterial count was below 100 in all treatment except the treatment A. There were no differences among treatment in the brightness of meat color (p<0.05). Treatment D showed significantly high values in the redness, but showed the lowest values in the yellowness. In sensory and texture test, treatment C and D were superior compared to others. Therefore, grapefruit was represented as a good source of antioxidant for fermented sausage, and L. brevis isolated from kimchi was effect in lowering pH value of sausage during fermentation and it was also effective to persist fermentation during storage period and to reduce the occurrence of pathogenic bacteria by the suppression of their growth.