• Korean Journal of Heritage: History & Science
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• v.49 no.1
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• pp.120-145
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• 2016

An understanding of 'original form' plays an important role as it is the starting point of heritage conservation. This paper delineated several types of understanding on 'original form' over times, and aims at analyzing the way how such concepts has provided a platform of repair works of timber buildings in Korea over times. Conservation in Korea was initiated by the attitude of the Japanese authority during the Colonial period and 'restoring into the earliest form', which had been set in the early stage of the Japanese conservation, has strongly influenced on Korean practice during the period. Such attitude has lasted even after the independence of Korea. In Japan, however, the attitude has shifted to taking a careful decision on the alteration of the existing form during the 1930s. In addition, examination and research in the repair work became essential steps to conduct along with the publication of the report of works. In Korea there has been lack of understanding on the importance of examination and research in repair works and the publication of report of the works has not been mandatory so that it has emphasized on the 'form' in conservation aiming at 'restoring the earliest form'. Such attitude has created the problem of replacing original material during the work which should aim at preserving and maintaining heritage in Korea. Because of these circumstances in preserving the architectural cultural properties in Korea, cultural buildings had succeeded in preserving the outer appearance but there are remaining questions on preserving the original states of them. This paper has pointed out that it is necessary to set out the principles of conserving 'original condition' through further study and discussion based on the careful consideration on both the international principles and Korean context.

• The Journal of the Convergence on Culture Technology
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• v.7 no.1
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• pp.58-65
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• 2021

Jewelry Object to adorn a body with has been a very important culture since the primitive age when history of human beings started. Ornaments for social status or wealth's symbolic icon otherwise for private embellishment have been developed with various properties such as decorative, monetary, scarce, historic ones. However, since the latter 20th century, when intellecture concept was more valuable than the tradition laying emphasis on preciousness, with counting of artistic activities and aesthetic values, they have had expressionistic tendency centered on artists. In this manner, modern ornaments have been developed as an artistic genre deviating from traditional way in which material or technology was emphasized. While this expressionistic tendency emphasized artistic value, galleries only for ornaments have been started since 1960s and especially from this period, a lot of experimental and revolutionary ornaments works deviating from traditional way have been exhibited. The appearance of galleries specialized in ornaments as described above had a great influence on the ornaments' development to an artistic genre. This study is the one in respect of two exhibition types through the combination of human body and clothes in displaying ornaments. The first one represents active displaying way for the communication with audience by introducing fashion show to galleries deviating from general exhibition way. The second one plans to run a project collaborating fashion brand for the communication between ornaments and clothes and represents displaying way in the shop of fashion brand for active exhibition publicity.

• Journal of Bio-Environment Control
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• v.31 no.4
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• pp.393-400
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• 2022

Postharvest quality of sweet pepper fruits was mainly defined as external appearance, i.e., shape, fruit weight and surface color. These quality traits tend to involve esthetic appeal, it disregards gustatory properties and nutritional value. However, comparative studies according to the marketability of sweet pepper fruits are insufficient. This study was carried out to compare the physicochemical components, antioxidant activity and carotenoid contents of marketable and unmarketable sweet pepper fruits (Capsicum annuum L.). Physicochemical components (proximate composition, minerals and total phenolic contents) and antioxidant activities using various methods were investigated. The proximate composition values (%) of marketable and unmarketable fruits were: moisture (90.28 and 90.29), ash (0.74 and 0.26), crude protein (0.67 and 0.72), crude lipid (0.38 and 0.32). There were no significant differences in antioxidant activity, while total phenolic content was higher in marketable fruit. Carotenoids contents were 29.3 ± 2.6 and 31.9 ± 2.9 ㎍·g^-1 in marketable and unmarketable fruits respectively, and identified β-carotene, violaxanthin, neoxanthin, and zeaxanthin. Lutein and capsaicin were not detected. In this study, potential value of unmarketable sweet pepper fruit could be identified to be applied as a food ingredient and functional food material.

• Microbiology and Biotechnology Letters
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• v.50 no.3
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• pp.361-374
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• 2022

For this study, we designed and produced mulberry low-fat ice cream supplemented with synbiotics (MLF-ISS). The sensory characteristics and physical, chemical, and microbiological qualities of MLF-ISS were then determined. Mulberry juice inoculated with or without probiotic (Lactobacillus plantarum TISTR 926 and Saccharomyces boulardii CNCM I-745) was also tested at 37℃ for 24 h to determine probiotic growth rate, pH, total anthocyanin content (TAC), total phenolic content (TPC), and antioxidant activity (AA). Only the TAC of mulberry juice inoculated with S. boulardii CNCM I-745 increased considerably (p < 0.05) among these parameters. MLF-ISS was produced with varied mulberry fruit concentrations (0, 10, 20, 30, or 40%) (w/w). The MLF-ISS prepared with 30% mulberry fruit (w/w) (30-MLF-ISS) had a higher score in appearance, color, and sweetness (p < 0.05) when sensory qualities were measured using the 9-point hedonic scale method. In the CIE lab system (L^*, a^*, b^*), the color values of 30-MLF-ISS were 27.80 ± 0.26, 12.99 ± 0.59, and 1.43 ± 0.05, respectively. The 30-MLF-ISS was also subjected to a proximate analysis. The melting rate of 30-MLF-ISS was 0.29 ± 0.03 g/min and the time it took for the first drop to fall was 37.00 ± 7.00 min. TAC, TPC, and AA of 30-MLF-ISS were observed to alter significantly (p < 0.05) during varied intervals of storage at - 18℃ (0, 30, and 60 days). The viability of probiotics in 30-MLF-ISS slightly decreased after storage at -18℃ for 8 weeks, but remained about 6 log CFU/g. During storage at -18℃ for 0 and 120 days, no pathogenic bacteria were detected in 30-MLF-ISS. These findings show that 30-MLF-ISS has nutritional and functional value, is free of foodborne pathogenic bacteria, is safe for consumers' health, and is suitable for application in the ice cream and related food industries.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.2
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• pp.119-128
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• 2023

This study was examined for investigating the quality changes of spring kimchi cabbage under various treatments (pre-drying/pre-cooling, packaging types, and stacking and loading in container and pallete in the storage room) during cold storage. The results showed that control (upward stacking without pre-drying/pre-cooling and HDPE or PVC film cover) was increased significantly in weight loss and trimming loss, compared to other treatments such as DPDH (downard stacking + pre-drying + HDPE), DPDP (downard stacking + pre-drying + PVC), DPCH (downnard stacking + pre-cooling + HDPE), and UPCH (upward stacking + pre-cooling +HDPE) during storage for three months. In Sensory evaluation, judging from marketable properties, the desirable appearance of spring kimchi cabbage with the modified pallet-unit MA packed, PE, and PVC film wrapping could be maintained until 9 weeks after pre-drying/pre-cooling. Meanwhile, the control without any treatments after 6 weeks, the sensory score was declined, significantly. In general, the low temperature (10℃ and 2℃) of pre-treatment with combination of plastic film packaging in spring kimchi cabbage storage could inhibit the physiological activity and reduce the direct exposure of environmental cold air in the storage. Therefore, these two variables were the key points for extending the shelf-life of spring kimchi cabbage.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.12 no.4
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• pp.370-379
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• 2007

Short-term variations of phytoplankton community structure in the southeast coastal waters of Korea from July to September in 2006 were investigated with data set of phytoplankton, chemical and physical water properties, and meterological data. A total of 11 sampling sites of 4 different depths (surface, 5 m, 10 m, and bottom) were visited on July 11-14, July 24-26, August 7-10, August 21-24 and September 5-8. We identified 151 species in 63 genera of phytoplankton in which diatoms were the most diverse group composed of 92 species in 37 genera. Dinoflagellates were the second diverse group of 52 species in 22 genera. The other groups include 7 species in 4 genera including Raphidophytes, and Euglenophyta. After rainy season, excessive nutrients from adjacent streams to the stratified water column proliferates Chaetoceros group in July. But biomass of phytoplankton and nutrient concentrations were decreased during the period of a drought in August. However, Chaetoceros was the most dominant genera in all depths of the first, second, third and fifth cruises, except the 4th cruise on August 21-24 when dominant group were dinoflagellates including Gymnodinium spp. and Cochlodinium polykrikoides. The characteristic of phytoplankton community and environment condition during summer 2006 can be summarized as: 1) low concentration of nutrients caused by a long lasting drought in August 2) no summer outbreak of C. polykrikoides because the strength of offshore waters was weak than other years, and 3) Chaetoceros spp. was the dominant species despite short period appearance of dinoflagellates.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.30 no.2
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• pp.107-120
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• 2024

This study compared the production systems and packaging methods as pre- and post-harvest factors for Korean head cabbage, which is minimally processed at the industry locus. It examined how different crop production systems, specifically winter and spring cultivations, affect the characteristics of the Korean head cabbage after harvest. The quality of changes in cabbage characteristics was evaluated over 4 weeks at 10℃. After harvesting, soluble solids content (SSC), hardness, and DPPH (2,2-diphenyl-1-picrylhydrazyl) levels exhibited variations depending on the crop production system, with winter kimchi cabbage maintaining higher levels. These attributes were also influenced by the crop systems and packaging methods. Significant differences were observed in the changes in fresh weight of the Korean head cabbage depending on the packaging method; the extent of these changes was reduced with polypropylene (PP) film packaging. Although the freshness of Korean head cabbage decreased during storage, the appearance was somewhat preserved through film packaging after harvest. The results indicated that the properties of stored Korean head cabbages experienced different effects on pre- and post-harvest quality and characteristics, depending on the measurement items.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.50 no.3
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• pp.201-211
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• 2024

The aim of this study was to propose Rosa multiflora (R. multiflora) as a cosmetic material for refining pores, and the ethanolic extract of R. multiflora (RME) was used to identify changes in various factors related to sebum regulation, astringency, and extracellular matrix, which are known to affect pores, and the effects were confirmed through clinical trials. The effects of these changes were confirmed through clinical trials. As a result, RME suppresses the excessive production of sebum, and it possesses DPPH radical scavenging ability through an astringent tannin component. Futhermore, RME inhibited 11β-hydroxysteroid dehydrogenase type 1 (11β-HSD1) activity and matrix metalloproteinase-1 (MMP-1) production, and it increased hyaluronic acid synthesis. In clinical trials, it was confirmed that RME significantly reduced the area, depth, number, volume, and density of pores-key parameters for assessing pores-and it also reduced sebum levels. This suggests that RME has an astringent effect and could be used as a cosmetic ingredient to improve the appearance of pores by controlling sebum production and influencing ECM-related factors.

• Ocean and Polar Research
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• v.46 no.2
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• pp.105-121
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• 2024

Phytoplankton, as key primary producers, play a critical role in the dynamics of marine ecosystems. This study explores the variation in phytoplankton species appearance along the Jeju coast from spring to summer 2022, emphasizing the stratification and changes in nutrient dynamics. Through extensive field surveys at twelve points around Jeju Island, we measured a range of physical and chemical oceanographic parameters. Monthly average stratification indices displayed an abrupt increase from 22 in May to 3,196 in August, highlighting intense stratification, significantly influenced by the influx of Changjiang River Diluted Water during the summer months. Concurrently, nutrient concentrations exhibited a downward trend, with nitrate and nitrite levels decreasing from 6.7 µM in March to 1.3 µM in July, and phosphate levels declining from 0.31 µM to 0.02 µM during the same period, while silicate concentrations, ranging from 6.8 to 9.8 µM, remained consistently high throughout the study. Similarly, a reduction in monthly average phytoplankton biomass was observed, with concentrations peaking in the spring (April and May) at 406,053 to 409,139 cells L^-1 and declining to 45,546 to 118,214 cells L^-1 by summer (June to August). Diatoms (Chaetoceros spp. and Skeletonema spp.) dominated the phytoplankton community throughout the period; however, an increased proportion of dinoflagellates (Gyrodinium spp. and Heterocapsa spp.) was observed during the summer months, when stratification was most pronounced. This study confirms that variations in currents and water masses impacting the Jeju coast can significantly influence phytoplankton community dynamics, emphasizing the need for ongoing monitoring in this region.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.2028-2034
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• 2013

The effect of zeolite on the quality properties of fresh and broiled pork loin was investigated using 84 pigs that were fed with different feed ration of zeolite (0, 0.5, 1.0 and 2.0% zeolite) for 3 months. The pH of fresh pork loin fed with 0% and 2.0% zeolite was 5.95, which was higher than those of others (P<0.05). The cooking loss of fresh pork loin fed with 0.5% and 1.0% zeolite were 26.24% and 26.42%, respectively, which was higher than those of others (P<0.05). The dissolution crude lipid of 1.0% zeolite (3.11%) was highest, but that of 0% zeolite was lowest (P<0.05). L and a values were highest in fresh pork fed with 1.0% zeolite, however, b value was highest in fresh pork fed with 2.0% zeolite (P<0.05). In the results of L value of the broiled pork loin, the feed ration with 0% zeolite was highest (75.49) and decreased as the feed ration of zeolite increased (P<0.05). The a and b values were highest in broiled pork fed with 0.5% zeolite (P<0.05). The hardness, springiness, gumminess and chewiness of fresh and broiled pork loin fed with 2.0% zeolite were highest and increased as the feed ration of zeolite increased (P<0.05). In the result of sensory evaluation in broiled pork loin, color preference was increased as the feed ration of zeolite increased (P<0.05). Taste preference was highest in the 1.0% zeolite (10.70), followed by 2.0% (8.72), 0.5% (7.64), and 0% zeolite (6.44) (P<0.05). Flavor and appearance preferences were not significantly different between the groups. Texture preference was decreased as the feed ration of zeolite increased. The overall preference was highest in the 1.0% with zeolite (10.80), followed by 0.5% (10.04), 0% (8.41), and 2.0% (7.92) with zeolite (P<0.05). In conclusion, the optimal feed ration of zeolite for broiled pork loin was between 0.5 and 1.0% zeolite.