• Journal of Conservation Science
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• v.34 no.2
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• pp.77-85
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• 2018

In order to understand the influence of light artifact discoloration, priority must be given to the reaction characteristics of the light the materials constituting the product. In this study, we focus on two representative medium, animal glue and linseed oil which constitute the colored layer of the painting relics. This study is based on an accelerated degradation test using two types of light emitting diods (LEDs) with different wavelength characteristics. In the experiments, discoloration appeared markedly in the animal glue and linseed oil under accelerated aging test conditions using Blue LED. Among the two types of LEDs, the degree of discoloration of the material was much higher with the Blue LED having the total radiation flux (mW). This indicates that the discoloration of painting artifacts such as animal glue and linseed oil is more significantly influenced by the total radiation flux (mW) of the light source than the total luminous flux (lm).

• Korean journal of food and cookery science
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• v.10 no.1
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• pp.1-7
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• 1994

Major quality parameters(organic acids, alcohols, fusel oil and sensory characteristics) of traditional Ewhaju were investigated during brewing. In organic acid contents at immediately after brewing, lactic acid was 155.1mg％, malonic acid was 5.4mg％, succinic acid was 8.9mg％, acetic acid was 7.6mg％, oxalic arid was 1.3mg％, citric and tartaric acid was 27.8mg％ and pyruvic acid was 4.8mg％ but in 100 days after brewing and one year aged, lactic acid was 1763.3 and 3059.3mg％, malonic acid was 12.3 and 19.3mg％, succinic acid was 11.5 and 23.1mg％, acetic acid was 29.2 and 73.1mg％, oxalic acid was 0.6 and 0.2mg％, citric and tartaric acid was 298.3 and 639.6mg％, and pyruvic acid were 1.1 and 0.3mg％, respectively. All the alcohol contents increased as the fermentation period increased ; the ethyl alcohol was only 0.05fe at immediately after brewing. In the alcohols content of Ewhaju at 100 days after brewing, the ethyl alcohol, methyl alcohol n-propyl alcohol and iso-butyl alcohol were 5.13ft, 47.56 ppm, 37.25 ppm and 19.51 ppm, respectively, Also in the one year aged Ewhaju, the ethyl alcohol was 9.39f), methyl alcohol was 36.34 ppm, Fusel oil was not detected in the first stage of brewing, but it was detected 1.12mg％ at 100 days after brewing and 1.18mg％ at one year stored sample. A general trend in change of color was almost white immediatly after brewing but a increase in Hunter "b" value and "a" value were observed depending on brewing time prolonged. Taste and overall palatability of Ewhaju after 100 days of brewing were significantly superior(p<0.05, p<0.01).

• Textile Coloration and Finishing
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• v.35 no.4
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• pp.256-273
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• 2023

Among the dyeing industries, the tenter process is a process that improves the quality of fibers by drying and ironing (heat treatment) dyed fabrics, and drugs such as water repellents, antistatic agents, and fiber softeners are mainly used in these tenter processes. These drugs are vaporized in the process of treatment by high temperatures (180 ~ 230℃), and are observed in a complex form such as white smoke, oil mist, and fine dust, causing odor. To treat the complex exhaust gas at the rear end of the tenter facility, most companies operate by installing a wet scrubber and an adsorption tower alone or in parallel, but there are many problems. In particular, the insoluble oil mist at the rear end of the tenter has significantly low processing efficiency in the cleaning dust collection facility, and there is a problem in the facility by adsorption due to the occlusion phenomenon caused by the oil mist. In addition, the odor gas at the rear end of the tenter contains a lot of aldehydes, and in order to improve these various problems, a complex exhaust purification device using cyclone and electric support collector was developed. This study examined the applicability of economical and efficient technology by removing complex air pollution at the rear end of the tenter and applying improved technology than the existing technology.

• Korean Journal of Food Science and Technology
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• v.5 no.2
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• pp.113-118
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• 1973

In this study, the several chemical compositions, which include general components (moisture, fat, protein, sugar, fiber, ash, acid insoluble ash), minor components (sesamol, sesamolin, sesamin), the characteristics of oil (specific gravity, refractive index, iodine value, saponification value, unsaponificable matter, insoluble impurities), fatty acid components (analyzed by GLC), amino acid patterns (analyzed by autoanalyzer), of Korean whole white Sesamum indicum were investigated and were compared with decuticled sesame samples. The results were summarized as follows: 1) The crude fiber, total ash and acid insoluble ash contents of the decuticled sesame seed and it meal were significantly lower as compared to the whole sesame samples. 2) The specific gravity, refractive index, iodine value, unsaponificable matter and insoluble impurities contents of the whole sesame oil were greater than the decuticled samples. 3) The fatty acid contents of the whole and decuticled sesame oil were approximatly equal amounts. But unsaturated fatty acid contents of the decuticled sesame oil was significantly lower than the whole sesame oil. 4) The decuticled sasame meal was concentrated higher protein than the whole sasame meal. But amino acid contents of the protein in their was approximatly equal amounts and sesame proteins are found to be rich in methionine, cystine and tryptophan, they are deficient in lysine. 5) The sesamol, sesamolin and sesamin contents of the whole and decuticled sesame oil were approximatly equal amounts. 6) The oxalate and calcium contents of the decuticled sesame seed and its meal were also significantly lower as compared to the whole sesame samples.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.317-337
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• 1995

"Sinsulro(신선로)" is the famous soup of Cho-sun Dynasty Royal Cuisine, and the original food name is "Yulgujatang(열구자탕)". The first record is on [Sumunsasul] (1740) and the origin history related with Hirang-Jung is on [Headongjukji] and [Chosunyorihak]. From the analysis with Royal banquet menu and 16 kinds of old culinary literatures, "Sinsulro" are contained 54 and 70 material items and used variety cooking methods. Soup base of "Sinsulro" is well boiled meat, shank, brisket, stomach and intestine of beef with water, Some of beef is made meatball and seasoned raw meat. Beef marrow and tripes and liver are sauted with egg. Dried abalone and sea cucumber are soaked in water and then cutting slices after well boiled. Sliced white fish fillet are sauted with egg. Egg white and egg yolk made to thin sheet on pan with oil. Dropwort made to one sheet with flour and egg. Radish are boiled with meat soup and other vegetable are cooked with boiled or sauted. Seeds of pinenut, gingko, walnut are used of decorative seasonings. Filling mehtods of the Sinsulro casserole, the first layer is seasoning raw beef meat, 2nd layer is cooked slice of meat and radish, 3rd layer is rectangle pieces of egg sheet and sauted fish and intestines of beef. The top layer is decorated with meatball and naked nuts. After hot soup is poured until top of the materials, buning charcoal put into the center fire place and then served.o the center fire place and then served.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.162-167
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• 1990

10% salted egg yolk containing 12-21% e99 white (RI 42-45) was stored at $-15^{\circ}C\;and\;-25^{\circ}C$. Changes of appearent viscosity and emulsification capacity were measured monthly(1-6 months). Viscosity, oil particle size and emulsion stability of mayonnaise which was prepared with these yolks for each storage time were also tested . In salted e99 yolk, viscosity was increased gradually with increasing the storage time, and further increased in the yolk of less egg white (higher RI), stored at $-25^{\circ}C\;than\;-15^{\circ}C$. Emulsification capacity was decreased gradually with increasing the storage time. In mayonnaise, which was Prepared with these frozen egg folks, oil Particle size became smaller gradually with increasing the storage time of egg folk, and further became smaller in the egg yolks containing low levels of egg white , stored at $-25^{\circ}C\;than\;-15^{\circ}C$. The viscosity of mayonnaise was decreased by about 2 months storage of e99 yolk, and restored thereafter, emulsion stability was decreased by 3-4 months storage of egg yolk and restored slightly thereafter.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.273-278
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• 2006

Effects of dietary fat and tomato on immune functions were investigated using BALB/c mice. Sixty male BALB/c mice weighing 16-17g were divided into two dietary groups. Control group was fed experimental chow (AIN-76 purified diet) supplemented with saturated fat (beef tallow) and unsaturated fat (safflower oil) at 5% level (weight basis), while treatment group was fed chow added with 0.5% (dry matter basis) of tomato (moisture content 95%) for 10 weeks. Organ weights, delayed-type hypersensitivity test, plaque-forming cell test, agglutination test, differential white cell count, and histological examination were performed at 4th, 7th, and 10th week after dietary treatment. Weight of spleen and spleen index of tomato group increased with increasing experimental period. Thymus index of tomato group was significantly higher than that of control group at 7 and 10 weeks (p<0.05). In delayed hypersensitivity test at 4th, 7th, and 10th week after dietary treatment, tomato group showed more significant increase in footpad swelling reaction 24 hr after challenge than control group (p<0.05). In plaque-forming cell test, tomato group fed 7 weeks increased more significantly than control group, while no significant difference was found between two groups at 10 weeks. Agglutination test decreased with increasing experimental period; tomato group at 10 weeks was higher than control group in antibody response to SRBC. In tomato group, Iympocyte percentage was slightly higher than that of control group, and spleen tissue showed active immune reaction caused by severe proliferation of white pulp.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.48 no.2
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• pp.46-55
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• 2016

The microcrystalline cellulose (MCC) was prepared from oil palm biomass, empty fruit bunch (EFB) for increasing the usability of EFB. The morphological, physical and chemical properties of MCC made from EFB were evaluated by comparing with those of the commercial MCC obtained from AVICEL. The EFB-MCC had the wider distribution in particle size and there were many small particles around $10{\mu}m$. There were no significant differences in the cellulose crytallinity and the chemical composition between EFB-MCC and AVICEL-MCC. The properties of tablet samples made by the common direct compression process were evaluated depending on the types of MCC and the compression pressure during tablet making process. The tablet made of EFB MCC showed the higher compressed structure, which resulted in the less disintegration by the water soaking treatment than those made of Avicel-MCC. The results of this study showed that the EFB-MCC could be utilized as one of the commercial MCC.

• Journal of the Korean Society for Precision Engineering
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• v.20 no.4
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• pp.128-135
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• 2003

To decrease environmental damage, the development of environmental friendly fluids provides attractive alternative to the conventional fluids. In this study, the effects of harmful ingredients (Cl, S) contained in the fluids that used in grinding and cutting processes to influence on the nasal cavities of the white rats were measured indirectly. Also, the level of the environmental influence in workshops was graded through analyzing the concentration and chemical ingredients of flying-dust, which generated from the friction and combustion in the cutting process, that for analyzing how harmful the influence of particles to workers then it could be used as the basic data for improving the environment. To improve the conventional machining fluid, which can be harmful on worker's bodies and the environment, the environmental friendly machining method was suggested through analyzing each lubrication properties of vegetable fluid and used-edible oil as alternative fluid. As a result, it was known that an emulsion type fluid might be the main cause leading to some respiratory ailments. Also this paper presents the possibility to use vegetable fluid and used-edible oil as the alternative of cutting fluids.

• Journal of the Korean Society of Food Culture
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• v.5 no.1
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• pp.43-58
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• 1990

To analyze wedding feast dishes of royal prince (1651, 1696) of Choson Dynasty, studied Gare Dogam Euigwae. Historic book 'Gare Dogam Euigwae' discribed wedding feast dishes of king‘s Choson Dynasty. The results obtained from this study are as follows. Dishes were arranged in four kinds of table, the first one called the main table, the second the right side table, the third the left side table, the fourth the confronting side table. Dishes of main table were oil and honey pastry, and fruits (pine nuts, orange, dried persimmon, torreya nuts, dried chestnut, jujube). Dishes of the second table and the third table were oil and honey pastry, and small cake made of honey and rice with patterns pressed in it. Dishes of the fourth table were cooked vegetable (wild ginseng, platy-codon, radish, white gourd melon, ginger), dried slices of meat seasoned with spices (abalone, octopus, shark, pheasant), cooked meat (wild goose, fowl, egg, pheasant, abalone), and fried fish (roe deer, fish, duck, pigeon, sparrow). The main table (同牢大宴床) and the second table (右挾床) stand as a symbol for integrity. The third table (左挾床) symbolize longerity. The fourth table (面挾床) symbolize bearing many young and connubial felicity.