• Food Science and Preservation
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• v.18 no.2
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• pp.131-142
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• 2011

The primary objective of this study is to investigate the quality properties of noodles added with germinated non-waxy (Saesalbori) and waxy (Saechalbori) barley flours at concentrations of 10%, 20% and 30% to wheat flour. The quality characteristics of the samples were assessed for color, cooking characteristics (water absorption, volume increase of noodles and turbidity of cooking water), texture profile analysis (TPA) and sensory evaluation. Regarding the cooking properties of the noodles, adding waxy barley flour did not affect cooking yield and volume increase significantly(p<0.05), but noodles added with germinated Saesalbori at level of 10% had the lowest values of cooking yield and volume increase. Adding both types of flour increased the turbidity of the noodle soups. There was a common downward trend in $L^*$ and $b^*$ values and upward trend in $a^*$ value when increasing the level of barley used progressively. Adding germinated Saechalbori decreased the hardness, springiness and gumminess of noodles but did not cause any change in cohesiveness significantly while adding germinated Saesalbori decreased all the TPA parameters of the samples. Furthermore, the sensory analysis results showed that cooked noodles with 10% added germinated barley had no significantly different overall acceptance from the control sample. 20% substitution still resulted in acceptable sensory qualities. However treatment with both the substituted flours up to 30% was shown to cause unpleasant sensory qualities of noodles.

• Journal of Food Hygiene and Safety
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• v.23 no.4
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• pp.330-337
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• 2008

Betarich carrots were washed at various hypochloric acid(HCA) concentration and steeping time and packed in PE bag keeping at $8^{\circ}C$ for 12 days, in order eventually to examine microbiology, firmness, surface color, whiteness index(WI) and sensory quality. It was found that total bacterial counts at T-II and T-III with the 3 minute steeping were $4.37{\pm}0.19\;\log\;CFU/g$ and $4.27{\pm}0.13\;\log\;CFU/g$ respectively, showing slight decrease compared to control condition. E. coli was not detected at all treatments but less coliforms were detected at the 8-day treatments of T-II and T-III. Treatment of 3-minute steeping showed smaller reduction in firmness than that of I-minute steeping at 12-days, and T-1 (T-3) had the largest (smallest) reduction among them. It was also found that during the treatment the L-value showed decreasing trend, but the parameter a- and b-value showed increasing trend. WI increased, and its change was small with the increase in HCA concentration. The sensory quality check after 8 day storage showed that evaluation of the off-flavor appeared to be significantly high (p<0.05) at both non-treatment and HCA treatment. On the basis of the results above, it is likely to be more effective to prolong the period of circulation of beta rich carrots if you use HCA over 50 ppm for washing betarich carrots. This study will contribute to improve safety and quality in circulation of beta rich carrots.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.7 no.1
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• pp.32-42
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• 2002

The late Quaternary deposit of Cheonsu Bay, up to 20 m in thickness above the Jurassic granite basement, consists of two sedimentary units: an upper Holocene mud and sandy mud deposit (Unit M1), and a lower late Pleistocene sand and mud deposit (Unit M2; 'Kanweoldo Deposit&apos). Unit M1 is a typical Holocene tidal-flat deposit of Cheonsu Bay, showing a coarsening upward, retrogradational facies trend. This retrograding facies trend is probably due to a relative low sedimentation rate during Holocene transgression. Overlain unconformably by Unit M1, Unit M2 deposit reaches up to 14 m in thickness and is mainly composed of muddy sediment with yellow to gray color. This unit is characterized by a variety of tide-influenced signatures such as rhythmic bedding, flaser bedding, crab burrow fossil, marine dinoflagellate assemblage and authigenic glauconite mineral, indicating very similar depositional environment to those of Unit M1 deposit. It suggests that Unit M2 was probably accumulated under the tidal-flat environment during a pre-Holocene sea-level highstand. In particular, the uppermost 3-4 m of Unit M2 appears to have undergone subaerial exposure and subsequent weathering during the sea-level lowstand after deposition. Therefore, stratigraphic unconformity between Holocene and late Pleistocene sediments is highlighted by the desiccated and weathered surface of Unit M2.

• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.159-165
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• 2011

This study was carried out to investigate the quality characteristics of pear jam containing fresh ginger(G1) and ginger powders; dried ginger powder(G2), freeze-dried ginger powder(G3), and hot-air dried ginger powder(G4). The moisture, crude protein, and crude ash content of the control group were significantly higher than those of the experimental groups (p<0.001, p<0.05, p<0.01). The pH of the dried ginger powder added jam(G2) was the lowest(p<0.05). Texture profile analysis found that the dried ginger powder added jam(G2) had the highest firmness, consistency, cohesiveness, and resistance to flow/viscosity among all samples(p<0.001). Regarding the spread-meter value of the pear jam, the control group (G1) and hot air-dried ginger powder added jam(G4) had the highest values. The dried ginger power added jam(G2) had the lowest value among the samples(p<0.01). Regarding the color values of the pear jam, the control group(G1) had the highest L and b values. Hot-air dried ginger powder added jam(G4), on the other hand, had the lowest(p<0.001). The opposite was true for a value: hot-air dried ginger powder added jam(G4) had the highest. From the sensory evaluation, a positive trend was observed for the appearance of the dried ginger powder added jam(G2)(p<0.001). For sweetness, the dried ginger powder added jam(G2) had the highest value. A positive trend was observed for the overall acceptability of the dried ginger powder-added jam(G2)(p<0.001). Therefore, the dried ginger powder-added sample(G2) seemed to be the most appropriate to make pear jam with high acceptability.

• Journal of the Korean Society of Costume
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• v.55 no.1 s.91
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• pp.25-42
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• 2005

Costume is a formative art expressed by active human unlike the field of other living formativeness, and an expression of social actions based on a style of culture in a period. Therefore, costume has a deep connection with a mode of living and is recognized as a 'culture for living', and is more characteristic culture than all metaphysical cultures including architecture, craft, painting, and sculpture. Therefore, it expresses wearer's status or social standing, and furthermore, ideas and values of the times with aesthetic features in their form, color, materials, and pattern, so it is expressed as a mirror reflecting the phases of the times as. Korean costume had been dressed until the period of the Joseon Dynasty without a great change and started to be simplified in a simple style on the grounds of inconvenience in behaviors with the opening of an interchange of Western culture in the civilized period. And, this movement had been continued and Korean costume had been applied as an everyday dress under the name of 'Reformed Korean Costume'. Since the middle phase of 1980s, it aroused many people's interests with the introduction of designs focused on activity and convenience. In 1990's, many people had taken a growing interest in Korean costume with development of various designs keeping pace with the internationalization period and Korean Costume had been revitalized under the name of 'The Modernized Korean Costume'. And, since the 21st century, the advanced communication and full-scaled import of Western fashion have made the introduction of many fashion information in the world into Korea, affected greatly the fashion market, led consumers' sensitivity on a trend to be increased. Therefore, a design accepting a trend 'The Modernized Korean Costume' with fashions has risen. Second, this study is an attempt to suggest a revitalization method of domestic casual Korean costume brands by developing and suggesting competitive and highly value-added products with connection of practicality, variety, and highly sensitive fashion styles. For theoretical study, domestic and foreign literatures, academic journals, professional monthly magazines, and newspapers were examined. And, a process of change and features of the Korean fashion since the civilization period, and concept, features and images of casual Korean costume were analyzed, On the basis of analyzing image, features, and consumers' preference of the modernized Korean costume, a design development plan was established and 10 suits of costume were designed and made.

• Food Science and Preservation
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• v.20 no.4
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• pp.518-523
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• 2013

This study was performed in order to evaluate the quality properties of Kimchi containing 0%, 10%, 20%, and 30% of oriental melon peel parts. The Kimchi was fermented for 28 days at a temperature of $15^{\circ}C$. The pH, titratable acidity, total microbial counts, and lactic acid counts were measured, and the sensory characteristics including taste, color, chewiness, and overall acceptability were evaluated. During the 28 days of fermentation, the pH dramatically decreased between the 7th and 21st day of the fermentation period, and maintained thereafter in control (0%). However, the pH in peel-added groups slightly increased up to the 14th day and decreased up to the 21st day with 4.13~4.41. The total microbial counts in control were significantly higher than those in the peel-added groups. This trend was maintained throughout the fermentation period. A similar trend was found in the lactic acid microbial counts throughout the fermentation period. During the sensory analysis, the values of taste were significantly higher in the 20% and 30% peel-added Kimchi, while the chewiness and overall acceptability were significantly higher in the 20% peel-added Kimchi than those in control. This study showed an improvement in the storage period of Kimchi products with 20% of oriental melon peel, as well as the possibility of a commercial Kimchi manufacture.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.7 no.3
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• pp.56-63
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• 2004

This study was carried out to find out the effect of by-product gypsum(phosphogypsum, PG) application on enhancement of turf quality. For the first experiment, 10 ton $ha^{-1}$ PG was applied to 1m${\times}$10m (width${\times}$length) Plots with 4 replicates on a sloping area of fairway where turf(Zoysia japonica L.) was grown. Both top- and sub-soil samples were collected before and after treatment and were analyzed for pH, EC(e1ectrica1 conductivity), Ca and Mg contents. At the same time when soil samples were collected, specific color difference sensor value(SCDSV) that represented chlorophyll contents, fresh and dry weight of the turf were determined to find out the effect of PG treatment on turf growth. SCDSV of turf from PG treated plots measured at 98 and 147 days after treatment were significantly higher than those from control. Considering higher fresh and dry weight of leaf per unit area from PG treated plots than that from control, it was concluded that the elevated Ca and S level of the PG treated plots resulted in vigorous leaf growth of turf. For the second experiment 2, 5 and 10 ton $ha^{-1}$ PG were applied to 1m${\times}$10m(width${\times}$length) Plots with 3 replicates at a closer location as was used for the first experiment to find out the appropriate PG application rate. Before and after treatment soil and plant samples were collected and were analyzed by the same way as the first experiment. The pH of all the soil samples collected from PG treated plots at 38 days after treatment was lower than that from control. This trend changed as time passed. However, the pH of the soil from 10 ton $ha^{-1}$ PG treated plot was lower than that from control during the whole period of the second experiment. SCDSV, fresh and dry weight of leaf from PG treated plots at all 3 rates were higher than those from control for the second experiment. PG application to turf will be beneficial for both mass consumption of by-product gypsum and enhancement of turf quality.

• Journal of Mushroom
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• v.11 no.1
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• pp.24-31
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• 2013

As a result of advenced research, Penicillium growth inhibition effect in media of cauliflower mushroom by different LED lighting color inhibited all treated groups, but blue wavelength treatment group was unfitted for culture of cauliflower mushroom due to lots of spore of penicillium. So, to investigated characteristics of mycelial growth of cauliflower mushroom according to different LED wavelength and LED wavelength color. As a results, all red wavelength treatment groups found highest mycelial growth tendency. Thus, mycelial growth investigated different quantity of red lighting wavelength conditions. The quantity of lighting wavelength was low intention, 1.41 ${\mu}mol/m^2S$ treatment group found highest mycelial growth. Effects of mycelial growth by subculture found difference of statistical in one time to carry out a subculture treatment group. Mycelial growth by different quantity of LED lighting in different media composition of wood chip media indicated highest trend in the Korean pine treatment groups. To cultured treatment group for 84th days found difference of statistical, when a quantity of LED lighting red wavelength 2.11 ${\mu}mol/m^2S$ treated in wood chip of the Korean pine media. In conclusion, good culture condition of cauliflower mushroom estimated quantity of red lighting wavelength 2.11 ${\mu}mol/m^2S$ in wood chip media of the Korean pine for 84th days.

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.33 no.5
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• pp.353-361
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• 2015

The area of red tides occurences, which brings enormous damages every year, have been expanded to the coastal waters across the nation. Regarding to this trend, the development of red tide detection technology by using the GOCI (Geostationary Ocean Color Imager) of COMS lauched in 2010 has been drawn attentions of researchers. This study purposed on analyzing the frequency and density of red tides occurence by using the GOCI for detecting the southern sea, whereas targeted area. The observation has brought over the last three years (2012, 2013, and 2014) before the analysis was conducted. Followingly, the study could be resulted in extracting and revealing the hot spots of the red tides from two of analysis in the overlay and density. The distribution patterns of red tide occurrences according to those observed years has been shown in irregular characteristics and various changes. However, the analysis of hot spots, based on the frequency of the red tide occurrence, has revealed that the frequency of red tide occurences is continuously increased in the specific sea area. Therefore, it is concluded in that the continuous monitoring can contribute to predict accurate movements of red tides, so as establish systematic plans for preventing disasters.

• The Journal of the Korea Contents Association
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• v.16 no.2
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• pp.558-565
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• 2016

Recent 3D printing technology has been grafting onto various medical practices. In light of this trend, this research is intended to examine the figuration surface's accuracy of 3D images made by using DICOM images after printing by 3D printing. The medical images were obtained from animal bone objects, while the objects were printed after undergoing STL file conversion for 3D printing purposes. Ultimately, after the 3D figuration, which was obtained by the original animal bones and 3D printing, was scanned by 3D scanner, 3D modeling was merged each other and the differences were compared. The result analysis was conducted by visual figuration comparison, color comparison of modeling's scale value, and numerical figuration comparison. The shape surface was not visually distinguished; the numerical figuration comparison was made from the values measured from the four different points on the X, Y and Z coordinates. The shape surface of the merged modeling was smaller than the original object (the animal bone) by average of -0.49 mm in the 3D printed figuration. However, not all of the shape surface was uniformly reduced in size and the differences was within range of -0.83 mm on the experiment.