• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1237-1243
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• 2003

As a newly emerging pasteurization method for improving the shelf-life of powdered ginseng, the corona discharge generated at high voltage conditions was examined for its effects on microbial pasteurization, physicochemical characterization, and sensory evaluation. The pasteurizing effects of corona discharge on total bacteria, yeast, molds, and coliforms increased with increasing voltage. However, corona discharge treatment of 5 kv/cm did not show significant effects of pasteurization on the yeast, molds, and coliforms. Treatment with 20 kv/cm reduced about 95% of the total bacteria $(6.14{\pm}0.04{\rightarrow}\;4.59{\pm}0.04$) and coliforms ($2.43{\pm}0.05{\rightarrow}\;1.00{\pm}0.05$) and 99% of the yeast and molds ($4.65{\pm}0.06{\rightarrow}\;2.73{\pm}0.06$). The proximate analysis, minerals, free sugars, crude saponin, and colors of the control ginseng and the ginseng treated with 20 kv/cm were not significantly different at p<0.05. Corona discharge of up to 20 kv/cm did not affect the proximate analysis, minerals, free sugars, crude saponin, and colors of the powdered ginseng. Sensory evaluation scores on color, flavor, taste and overall acceptability between the control ginseng and ginseng treated with 20 kv/cm corona discharge were not significantly different at p<0.05 level. Consequently, corona discharge treatment is thought to be a good alternative pasteurization method for improving the shelf-life of powdered ginseng due to its effective pasteurization, maintenance of nutrients and good sensory characteristics.

• Archives of design research
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• v.17 no.1
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• pp.329-338
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• 2004

This study did derive a characteristic of a cover design through considering a concept, a function and components of a cover design based on a literature study and through analyzing cases of the best-seller cover designs for the literature section from 1999 to 2002. In terms of a reader's preference for a cover design according to an age and sex of a reader, it tried to suggest a condition and a method of a book-cover design through a questionnaire survey and the image evaluation. In a survey of the preference for a cover design, there was the difference of interest degree in a kind of a book, a place to buy a book and a cover design according to an age and sex. In addition, it was shown that a woman prefers the stylish typography, and both a man and a woman prefer the cool color. However, except these two, the reason why there is no difference in preference for visual elements are that a cover design is an integrative image comprising several elements. Accordingly, through the Semantic Differential Method, it carried out the evaluation as to a cover design as an integrative image. As a result of that, an abstract image was shown to be difficult to convey a meaning because of its fall in clarity. Further, a cover design mainly comprising the stylish typography gained the high evaluation in unique and clarity. It is thought to be attributable to the easiness to achieve a goal of seeing and reading in a cover design in which an image and the typography are balanced, rather than the excessive visual. Even though the visual is excellent, there was difference from what having been excellent in conveying a meaning, which is a functional aspect. This study tried to examine, limiting it only to a visual element. It will be hereafter required to proceed with a study on the influence on a reader's preference according to material, bookbinding and a form of book which are elements comprising a cover design.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.33 no.5
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• pp.174-180
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• 2023

Porcelain (white ware, celadon ware) coated with a ferrous sulfate and ferrous/cobalt sulfate was sintered at 1250℃. The specimens were investigated by HR-XRD, FE-SEM, HR-EDS, and UV-vis spectrophotometer. Through X-ray rietveld quantitative analysis, quartz and mullite were found to be the main phases for white ware, and mullite and plagioclase were found to be the main phases for celadon ware. When the pigment of ferrous/cobalt sulfate was applied, were identified as an andradite phase for celadon ware and a spinel phase for the white ware, and the amorphous phase, respectively. The L^* value, which was the brightness of the specimen, was 72.01, 60.92 for white ware and celadon ware, respectively. The ferrous and ferrous/cobalt pigment coated porcelain had L^* values of 44.89, 52.27 for white ware and celadon ware, respectively; with a^* values of 2.12, 1.40, an d at b^* values of 1.45 and 13.79. As for the color of the specimens, it was found that the L^* value was greatly affected by the white ware, and the b^* value differed greatly depending on the clay. It was thought to be closely related to the production of the secondary phase such as Fe₂O₃ and andradite phase produced in the surface layer.

• Food Science and Preservation
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• v.15 no.4
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• pp.542-549
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• 2008

The effects of Angelica gigas nakai powder(AP) addition on bread dough were investigated by preparing dough with 0-10%(w/v) powder. Dough raising power, gluten levels, rapid visco properties, and falling number, were investigated. The rheological properties of dough as measured by mixography, farinography, alveography, color assessment, and with scanning electron microscopy, were examined. Increase in AP concentration resulted in a linear decrease in gluten content. Dough raising power and extensibility were decreased by water absorption rate, and resistance increased. Dough stability and rose when AP was present at 1-2%(w/v). Water absorption, dough stability, and dough valorimeter values also rose when AP was present at 1-2%(w/v), but AP induced weakness in the dough, as revealed through farinography, and also resulted in a lowering of initial pasting temperature and the temperature at peak viscosity. A decrease in viscosity at the peak point, and(as revealed by RVA), a decrease in extensibility, an increased resistance to extension, and a rise in the energy required for extension, were also seen when AP powder was added, as was an increase in the R/E ratio. Overall, the addition of AP to dough to levels of 1% or 2%(both w/v) is thought to be useful in the preparation of a functional white pan bread, and results in quality improvements.

• Korean Journal of Remote Sensing
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• v.11 no.3
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• pp.49-60
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• 1995

Features of geological lineaments generally play an important role at the data interpretation concerned geological processes, mineral exploration or natural hazard risk estimation. However, there are intrinsically discordances between lineaments-related features extracted from surficial geological syrvey and those from satellite imagery;nevertheless, any data set contained those information should not be considred as less meaningful within their own task. For the purpose of effective utilization task of extracted lineaments, the mathematical scheme, based on fuzzy set theory, for practical integration of various types of rasterized data sets is studied. As a real application, the geological map named Homyeong sheet(1:50,000) and the Landset TM imageries covering same area were used, and then lineaments-related data sets such as lineaments on the geological map, lineaments extracted from a false-color image composite satellite, and major drainage pattern were utilized. For data fusion process, fuzzy membership functions of pixel values in each data set were experimentally assigned by percentile, and then fuzzy algebraic sum operator was tested. As a result, integrated lineaments by this well-known operator are regarded as newly-generated reasonable ones. Conclusively, it was thought that the implementation within available GISs, or the stand-alone module for general applications of this simple scheme can be utilized as an effective scheme can be utilized as an effective scheme for further studies for spatial integration task for providing decision-supporting information, or as a kind of spatial reasoning scheme.

• Korean Journal of Heritage: History & Science
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• v.50 no.4
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• pp.20-37
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• 2017

It is called the "Painted lead glaze pottery" that is painted green, brown, yellow over white or light yellow glazed base among glazed pottery in the Northern Qi Dynasty. Even though the white glazed pot painted green with three ears and the yellow glazed jar painted green with long neck is found in the Fan-cui Tomb in Honghetun Village, Anyang City, Henan Province in 1971, these potteries were not focused in academic circles. While the white glazed pottery found with them was thought as the earliest evidence of the white porcelain that the date is clear, it has constantly been discussed so far. In this paper, focused on the painted lead glaze pottery, the materials from tombs and kiln sites are organized, and based on them, the decoration feature and production technique is analyzed. The emergence time of this pottery is checked by the date of tombs and the social value of this pottery is considered by the position of the buried person. The painted lead glaze pottery of the Northern Qi Dynasty has independent character such as porcelain clay, twice firing burning and painting technique over glazed base. This character emerged from several glazed potteries in the Northern Wei Dynasty and it continued to the Northern Qi Dynasty. At last, the white painted lead glazed pottery appeared. The painted lead glaze pottery was formed by the combination of a shape of the ceramic in Southern China and painting technique after the Northern Wei Dynasty in Northern China.

• Korean Journal of Soil Science and Fertilizer
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• v.33 no.5
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• pp.369-375
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• 2000

To find a quick test procedure for soil nitrate concentration, two methods, i.e. "Nitracheck 404" reflectometer (Eijkelkamp, Netherlands) with nitrate test strip and a portable colorimeter "Hanna Ion Specific meter(USA) with a color development reagent, were tested for twenty soils with different nitrate contents ranged between from $10mg\;kg^{-1}$ to $340mg\;kg^{-1}$. The standard deviation, coefficient of variability, and recovery from these quick test procedures were compared with those measured by conventional Kjeldahl distillation method and nitrate ion electrode method. The nitrate concentration measured by portable colorimeter method was higher in soils with low concentration and lower in soils with high concentration than those measured by conventional methods. However, concentrations measured by test strip reflectometer method was showed the similar coefficient of variability and recovery as those by conventional methods for all soil samples. From the experimental results in this study, the test strip reflectometer method was thought to be recommendable one revealed the satisfied results for accuracy, quickness, and simplicity for field test of soil nitrate concentration.

• Journal of Korea Society of Waste Management
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• v.34 no.2
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• pp.205-213
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• 2017

The current study was performed to investigate the effect of recycling coir substrates on the growth, fruit yield, and quality of strawberry plants. Analysis of physical properties revealed that the pH of a fresh coir substrate was 5.04 while those of substrates reused for one and two years were 5.20 and 5.33, respectively. The electrical conductivity (EC) of a new substrate was as high as $4.58dS{\cdot}m^{-1}$. This can cause salt stress after transplanting. The EC tended to decrease as the substrate was recycled, and the EC of a two-year recycled substrate was $1.48dS{\cdot}m^{-1}$. The fresh substrate had lower nitrogen and calcium concentrations, but higher phosphate, potassium, and sodium concentrations than the recycled coir substrate. The coir substrates recycled for one or two years maintained better chemical properties for plant growth than the fresh substrate. Strawberry growth varied depending on the number of years that the coir substrate was recycled. In general, strawberries grown in substrates that had been reused for two years did better than those grown in substrates that had been reused once or were fresh. Ninety days after transplanting, a plant grown in a substrate that had been reused for two years contained 25 leaves, which was 3.6 more than with a fresh substrate. In addition, the plants grown in a substrate that had been reused for two years exhibited larger leaf areas than those grown in other substrates. Coir substrates that had been reused for one year increased the number and area of leaves, but not as much as the substrate that had been reused for two years. One- and two-year reused coir substrates increased the weight of strawberries produced relative to the unused substrate, but the difference was not statistically significant. The plants grown in two-year reused substrates were longer and wider, as well. Also, the number of fruits per plant was higher when substrates were reused. Specifically, the number of fruits per plant was 28.7 with a two-year reused substrate, but only 22.2 with a fresh substrate. The fruit color indices (as represented by their Hunter L, a, b values) were not considerably affected by recycling of the coir substrate. The Hunter L value, which indicates the brightness of the fruit, did not change significantly when the substrate was recycled. Neither Hunter a (red) nor b (yellow) values were changed by recycling. In addition, there were no significant changes in the hardnesses, acidities, or soluble solid-acid ratios of fruits grown in recycled substrates. Thus, it is thought that recycling the coir substrate does not affect measures of fruit quality such as color, hardness, and sugar content. Overall, reuse of coir substrates from hydroponic culture as high-bed strawberry growth substrates would solve the problems of new substrate costs and the disposal of substrates that had been used once.

• Journal of Bio-Environment Control
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• v.31 no.4
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• pp.343-355
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• 2022

This study investigated the consumption tendency and awareness of paprika in order to expand and promote the consumption of Capsicum annuum L. The research investigated the relationship of preference and loyalty based on emotional response of paprika according to the semantic differential scale. The survey was conducted from January to February 2022 using a random sampling method targeting 155 general people, and a total of 142 questionnaires were analyzed excluding 13 wrong answers. The nine items on the awareness of paprika showed to be consisted of three factors such as 'Food taste', 'Usability', and 'Economics' by factor analysis. Regarding to the awareness of paprika the positive answer that 'I think paprika is good for health' among the nine questions was the highest at 92.3%. In the preference aspect of shape, blocky type had the highest preference for the shape of paprika, followed by mini and conical types in order of preference (p < 0.001). As for color preference, yellow paprika was the most preferred, followed by orange, red, and green, showing statistical significance. The emotional response of paprika by paprika image showed a statistically significant difference in the four colors. The words such as 'bright', 'clean', and 'spirited' appeared as representative emotional vocabulary for paprika. Multiple regression analysis was performed to examine the effect of paprika on the three factors of awareness, preference, and loyalty due to the quality of life. As a result, the higher the paprika preference and quality of life, and the higher the taste and availability factors, the higher the paprika awareness and loyalty. As the variable that has the most influence on the loyalty of the survey respondents, preference was found to have the highest explanatory power at 43%. From these results, it was judged as a very important factor in the survey on the shape and color preference of paprika. Therefore, the recent increase in awareness that paprika is good for health is thought to act as a positive factor in revitalizing the domestic market and increasing consumption of paprika in the future. Also, among the three types of paprika, the yellow blunt type showed the highest preference. Therefore, in order to produce and promote this type of paprika, it is also important to increase the cultivation to suit the purchasing propensity of consumers.

• Journal of Korean Philosophical Society
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• v.117
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• pp.191-222
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• 2011

Traditionally, the origin of the Han River has been thought as Utongsu(于筒水) and Geumgangyeon(金剛淵). As both of these places are located in Odaesan(五臺山) the $Ma{\tilde{n}}ju{\acute{s}}ri$(文殊) Holy Place, we can well assume the possibility of Buddhist influence on them. In the Buddhist understanding on the origin of the Han River, what we should first notice are 'the recognition on the water of Buddhism' and 'the recognition on the river in Indian culture.' With the reviews, we may come to see by what standpoint these could become existed, if there were Buddhist influences on the recognition of Han River's origin. Based on these Buddhist and Indo-cultural view points, the author tries to make more dearly the definition of Utongsu and Geumgangyeon that are recognized as the origin of the Han River. Through it, we can check the relation of Buddhism and Indian culture in their influence on the concepts of Utongsu and Geumgangyeon. In Indian culture, what is noticed in relation with the origin of the river is Anavatapta, in which the sacredness of the water named the 8 virtuous waters is recorded. It is the materialistic sacredness which can be compared with the sacred feature of Utongsu that "its color and taste are far greater than other waters, and so is its weight. ${\cdots}$ Its color and taste do not change even after it flows into the Han River." Furthermore, both of Anavatapta and Utongsu have the same symbolism of dragon that the highest dragon king and a divine dragon were told to live in respective lakes. This similar structure found in the recognition of two rivers' origin may become an evidence of Buddhist influence on the recognition of the Han River's origin. The recognition of the Han River's origin is based on the traditional culture. Therefore, it may be natural that there is the Buddhist culture in it. At the same time, some viewpoints of Chinese culture can be found in it. So, the traditional recognition on the Han River's origin comprises diversity and complexity of Indian and Chinese cultures together.