• English Language & Literature Teaching
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• v.12 no.1
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• pp.205-220
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• 2006

This paper argues how Adrienne Kennedy embodies the features of a black woman's self-identity in Funnyhouse of a Negro. An educated young black woman, Sarah lives in a funnyhouse which is surrounded by mirrors. The reflections in the funnyhouse's mirrors are a metaphor of a black woman's life in America. Sarah's narrative is played out by four "selves," differing by sex and race. These selves imply her mixed cultural heritage. Two white women symbolize white European royalty, Jesus expresses christianity which is the basis of western culture and Lumumba represents Africa. Sarah's desire for whiteness is concentrated on skin color and hair. She longs for pallid skin and straight hair of the white race. Sarah wanted to be white, but her "tainted blood" by her black father made that impossible. Sarah is always obsessed by the fear of her father and the unhappy destiny of her mother. Ceaseless knocking, paralyzed images of lifelessness and surreal dreams effectively show her fear. Sarah's selves remain fragmented in the funnyhouse. Sarah exposures the black woman's anger and frustration through her death. Her death is a gesture of denial and refusal of the dominant society. At the same time, it was her last choice and struggle not to completely lose her own identity.

• Food Science and Preservation
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• v.6 no.1
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• pp.71-75
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• 1999

Power consumption, mesh size, moisture content, color difference, amylogram of rice flour milled with water soaked rice were compared with that of rice using dry pin mil process. Maximum water absorbance of rice was 35% for 2.5 hr. Power consumption to mill the soaked rice was less than of dry rice by 6.9kW/100Kg. Moisture content of rice flour from the water soaked rice was 2% higher than that of rice flour from dry rice. Population of flour particle was 52.9% of 60 mesh and 32.6% of 60∼80mesh. Gelatinization temperature of rice flour from the water soaked rice was 30C lower than that of rice flour from dry rice. Maximum and minimum viscosity of rice flour from the water soaked rice after boiling were 296 cps and 158 cps, independently. Brightness and whiteness of the rice flour from the water soaked rice were increased upto 10hr soaking and decreased after 17hr soaking. Brightness and whiteness of the rice flour were 96.17 and 96.02, independently.

• Journal of Sericultural and Entomological Science
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• v.37 no.2
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• pp.137-141
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• 1995

The sericin fixation of raw silk by glutaraldehyde solutions with catalyst(serifix B) was done and the effect of sericin fixation by catalyst on reaction mechanism, whiteness and physical properties were investigated and discussed. The obtained results were summarized as follows; 1) The complete sericin fixation were obtained by glutaraldyhyde solution regardless the concentration of catalyst. 2) The tenacities of sericin fixed silk increased in comparison with that of nontreated silk. 3) There were not constant tendency in elongation of sericin fixed silk in comparison with nontreated silk. 4) The whiteness of sericin fixed silk treated glutaral-silk in comparison with nontreated silk. 5) FT-IR spectra were quite different from sericin fixed reagent and catalyst.

• Journal of Sericultural and Entomological Science
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• v.36 no.2
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• pp.152-156
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• 1994

The sericin fixation of raw silk by formalin and glutaraldehyde mixed solutions was done and the effect of sericin fixtion by various conditions on degumming ratio, whiteness and physical properties was investigated and discusse. The obtained results were summarized as follows ; The sericin fixation by 1% formalin solution and upward, regardlles the concentration of glutaraldehyde solution, improved the whitenes of raw silk to 96% level of non fixed raw silk. The decrease of whiteness by degumming was prevented effectively by treatment of formalin and glutaraldehyde mixed solutions. The complete sericin fixation was obtained by the treatment of mixed solution including above 0.5% formalin solution. The proper treatment of sericin fixation can make increase the values of tenacity and elongation of silk.

• Journal of Conservation Science
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• v.34 no.4
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• pp.295-303
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• 2018

The application of reinforcing agents with hydraulic property and strength development characteristics was studied under conditions similar to those of mural-painting mortar made with oyster shell powder. Reinforcement mortar made with oyster shell powder showed hydraulic properties and strength to supplement the weaknesses of natural hydraulic lime(NHL); this confirmed its possibility as a wall-reinforcing material with enough strength for preserving mural paintings. Reinforcement mortar 1 showed hydraulic property and general characteristics of lime mortar, such as consistency and viscosity, as well as lower strength and higher whiteness compared to an NHL product. For Reinforcement mortar 2, the original wall sample characteristics were reflected by mixing more shell produced through calcination; and it showed similar strength to that of Reinforcement mortar 1 as well as high whiteness. In measuring the contraction ratio of reinforcement mortar samples, Reinforcement mortar 1 and 2 showed more stability in property change compared to the NHL Group.

• 보존과학연구
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• s.21
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• pp.145-175
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• 2000

To examine the method for preservation of papers, 9 kinds of papers were purchased and pretreated for 6 months with various artificial conditions which were controlled as 3 temperature classes($20^{\circ}C$, $80^{\circ}C$, $-20^{\circ}C$&$20^{\circ}C$) and 4 humidity classes(40%, 60%, 80%, 100%).Whiteness, acidity and folding endurance were measured to examine the state of papers pretreated under each condition. From the resultexamining the state, all the papers were best condition at low temperature($20^{\circ}C$) and low humidity(40%) and damaged at high temperature($80^{\circ}C$) and high humidity(100%).The values of whiteness, acidity, and folding endurance were measure din relation with deterioration of papers. According to damage of papers caused by the chemical agent, papers became to be acidic, increased color difference and reduced the force of folding endurance. The effect of change of temperature($-20^{\circ}C$&$20^{\circ}C$) on degradation of papers was not well acquired. Because the period of investigation was not long enough to acquire the data. So the more studies are needed to find the cause of damage of papers.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.42 no.4
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• pp.71-77
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• 2010

To utilize modified pulp fibers in papermaking system, it is necessary to evaluate the interaction between modified fibers and papermaking additives. Fluorescent whitening agent (FWA) is an important additive which has been widely used for production of writing and printing paper. We modified pulp fiber surface by Layer-by-Layer multilayering of polyelectrolytes, and investigated the interaction between these fibers and FWA used in internal addition or surface treatment. Pulp fiber with cationic surface charge showed a good affinity to internal FWA. For FWA in surface sizing agent, whiteness and brightness of paper was dependent on pickup weight and polyelectrolyte type. Pulp fibers with C-starch/PSS multilayer showed better optical properties than poly-DADMAC/PSS treatment. It indicated that polyelectrolyte type in Layer-by-Layer multilayering as well as a good affinity to FWA is important to get better whiteness and brightness.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.3
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• pp.198-203
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• 2003

Heat-induced surimi gels were prepared using various concentration of ATC as a additives and calcium agent. Regardless of various concentration of ATC, there were no difference the moisture $(80.4-81.2\%)\;and\;crude\;ash\;(1.4-1.\5%)$ contents. The pH of heat-induced surimi gels were decreased 7.16 to 7.04 depend on increasing ATC concentration. The whiteness, breaking force and gel strength of $0.09\%$surimi gel were improved significantly difference (p<0.05). Sensory evaluation on texture and whiteness were also similar to determination by color and texture meters. In mineral content of heat-induced surimi gel calcium content was increased 26 to 54 mg/100g depend on increasing ATC concentration, while phosphorus content was not change. The optimal concentration of ATC for preparation of high quality heat-induced surimi gel was $0.09\%$. The shelf-life of heat-induced surimi gel did not extend by addition of $0.09\%$ ATC.

• Fashion & Textile Research Journal
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• v.5 no.5
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• pp.529-538
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• 2003

Chitosan should be satisfied a certain Mw range for the final application, Low molecular weight chitosan(LMWC) can be acquired by depolymerizing high molecular weight starting chitosan. Using $H_2O_2$ in depolymerizing chitosan is very effective and reproducible in controlling Mw of resulting LMWC. However, $H_2O_2$ can break glycoside linkage of chitosan and oxidize some $-NH_2$ groups in chitosan. It has been reported that decrease in DA(degree of deacetylation) of LMWC prepared by $H_2O_2$. However, any quantitative data of decrease in DA has not been reported yet. In this study, DA of initial chitosan and DA of $H_2O_2$ treated chitosan were measured and the change in DA of chitosan upon $H_2O_2$ treatment were investigated. Change in DA was very different upon $H_2O_2$ treatment condition. LMWC also showed DA change upon time passage. Pre-swelling treatment of initial chitosan and low ratio of $H_2O_2$/chitosan prevented a decrease in DA significantly. Yellowing of LMWC was detected upon time passage, however, decrease in DA was minimal (around 1%).

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.462-467
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• 2004

This study was carried out to improve the qualities and extend the shelf life of Yukwa and Salyeotgangjung, traditional Korean cookies, using fine hot salt instead of oil as the popping medium. The Yukwa and Salyeotgangjung that had been popped using fine salt were stored at 25\ulcornerfor one or two months, and then compared their sensory evaluation, lipid contents and acid and peroxide values with those popped in oil. In the sensory test, the Yukwa base and popped rice expanded in the salts and stored for one month were preferred to those expanded in oil with regard to flavor and overall acceptability. With respect to the whiteness, off-flavor, and crispness, these properties those expanded in salt had stronger whiteness and crispness but a weaker off-flavor compared to those expanded in oil. The lipid contents of the Yukwa base and popped rice expanded in oil were 37.73 and 49.65%, respectively, which were significantly higher than in those expanded in salts (0.10 and 0.53%, respectively). The acid and peroxide values were larger in those expanded oil than in salts after 8 weeks storage. In view of the above results, the conclusion was reached that the Yukwa base and popped rice expanded in salts were less likely to provide a calorie intake and to become rancid over a long storage time.