• Journal of Conservation Science
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• v.27 no.4
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• pp.345-356
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• 2011

To remove metal stains of the ceramics, chemical cleaning is essential case by case. This study investigated the removal characteristics of iron stains by oxalic acid and citric acid including their application methods of soaking and poultice. The soaking method in cleaning agents showed removal process by color difference and released iron contents from iron stains on ceramics. Iron stains were removed successfully from ceramics, which soaked in oxalic acid for 60 hours. However, it is recommendable to soak in 0.25M oxalic acid for one to three hours because most iron stains were disappeared in 3 hours soaking. Citric acid is less effective than oxalic acid in removing iron stains because of heavy molecular weight and low acidity. Poultices (bentonite, sepiolite, activated carbon fiber and celite) with oxalic acid were applied on contaminated ceramics. After ten hours, iron stains on ceramics were removed successfully by poultice. Among them, bentonite and sepiolite have better application. Therefore, sepiolite with 0.25M oxalic acid was applied on the iron stains of whiteware and celadon from Ma Island, and then stains were removed. However, it is judged that the application methods can be varied according to the form and depth of contaminant. In addition, the residues of poultice on the ceramics will be considered for preventing contamination.

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.265-271
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• 2009

The quality attributes of bread made with milk protein (casein, C; whey protein, W) and polysaccharide (sodium alginate, A; ${\kappa}$-carrageenan, K) mixtures were investigated to study the method to suppressing quality deterioration during storage. Bread prepared with the CA mixture had a higher specific loaf volume compared to the control. And bread made with the WA mixture had reduced moisture loss during storage compared to the control. The hardness of control and breads containing protein-polysaccharide mixtures increased during storage, but hardness increased more in the control than the treatments. In terms of crumb color, the breads containing protein-polysaccharide mixtures had higher $L^{\ast}$ values, but lower $a^{\ast}$ and $b^{\ast}$ values than the control. Finally, there were no significant differences in sensory quality among the control and treatment breads. Overall, data indicate that the addition of CA and WA improved the baking quality of bread and retarded staling.

• Journal of Life Science
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• v.16 no.5
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• pp.750-758
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• 2006

Calcium-binding protein calretinin is thought to play important roles in calcium buffering. Recently, we reported on the distribution, morphology of calretinin-immunoreactive (IR) neurons and the effects of eye enucleation on the immunoreactivity of calretinin in the superficial layers of the hamster superior colliculus (SC). In the present study, we describe the distributions and types of labeled cells and effects of enucleation in the deeper layers by immunocytochemistry. We also compare this labeling to that of GABA, the major inhibitory neurotransmitter in the central nervous system. In contrast to the superficial layers, the deeper layers contained many calretinin-IR neurons which formed two tiers. The first tier, which was very distinctive, was found within the intermediate gray layer. The second tier was found in the deep gray layer. Labeled neurons varied dramatically in morphology and included vertical fusiform, stellate, round/oval, and horizontal neurons. In contrast to the superficial layers, enucleation appeared to have no effect on the distribution of calretinin immunoreactivity in the deeper layers. Two-color immunofluorescence revealed that none of calretinin-IR neurons were labeled with an antibody to GABA. The present results demonstrate that calretinin identifies unique neuronal sublaminar organizations in the hamster SC. The present results also demonstrate that none of the calretinin-IR neurons in the hamster SC is GABAergic interneurons. As many calretinin-IR cells are GABAergic interneurons in most other brain areas, this phenomenon in hamster SC is exceptional.

• Journal of Fashion Business
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• v.12 no.2
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• pp.59-71
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• 2008

The purpose of this thesis is to analyse the style, color, and items of '06-07 F/W women's street fashion in Dalian. The cultural, racial and geographical uniqueness, asks for the analysis, based on the individual local area on the part of Korean fashion company desiring to launch into China fashion market. I would contribute to the understanding the preference of fashion in northeastern area, thereby, affording a fundamental resources for designing strategies for Korean fashion brands in China. The period of investigation is about 15 weeks from 23 Sep. 2006 until 6 Jan. 2007, with combined use of camcorder and digital camera. The site was Victory Shopping Plaza, in center of City, also with Mycal, Ansung, Dasang department store situated in the Economic Development Zone. Finally, 900 photos were selected for analysing. The result of this study are as follows: 1. Preferred clothing styles are jean casual 45.4%(409), sports casual 16.3%(147), character casual 8%(72), feminine 20.6%(185), Classic 9.7%(87). Compare to the former study about Spring, Sports casual showed dominant rate about 36.0% in casual style. In Winter, however, the preference were changed from sport casual to jean casual. 2. Preferred clothing items are parka/padding coat 32.3%(291), jumper 31%(279), T-shirts 16%(144) and jacket 7.5%(67) for tops, pants 91.8%(826) and skirts 8.2%(74) for bottoms. In the pants, straight pants 78.4%(648), bell bottom pants 10.9%(90), capri pants 7.4%(61), cargo pants 2.9%(24), bermuda pants 0.4%(3) were listed respectively. In the skirts, A-line skirt 51.3%(38), pleats skirt 25.7%(19), flare skirt 12.2%(9), semi-tight skirt 8.1%(6), tight skirt 2.7%(2) were listed. Finally the skirt length midi 75.7%(56), mini 18.9%(14) and maxi 5.4%(4) were listed. 3. Preferred colors are red 21.8%(196), white 21.6%(194), black 16.4%(148), yellow 10.0%(90), beige 9.3%(84), green 7.9(71) and blue 6.3%(57) for tops, and black 40.8%(367), blue 37.7%(339), gray 4.6%(41), white 4.3%(39) etc. for bottoms.

• Korean Journal of Food Science and Technology
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• v.13 no.2
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• pp.153-159
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• 1981

A study was carried out to determine the optimal sterilization conditions of cooked rice packed in retort pouch and processed in a steam-air system retort. The cooked rice packed in retort pouch in various thickness (15, 20 and 25 mm) was processed at various heating temperature (110, 115 and $120^{\circ}C$) with $F_0$-value 6.0. In order to evaluate quality change during the thermal prosessing, C-values, based on z-value $33^{\circ}C$ and $F_0$ value 6.0, were also calculated at surface, center and mass average temperatures. Subsequent storage study revealed that the cooked rice packed in 15 mm thickness and processed at $120^{\circ}C$ with$F_0$-value 6.0 could be held without any spoilage and color change, when stored for 6 months at $38{\pm}1^{\circ}C$ under saturation humidity.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.60-65
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• 2013

This study investigated the quality changes of French fries when cooked under a lower pressure than the ambient atmosphere. This was derived from the concept of boiling point depression of water under reduced pressure. The pressure during the frying process was controlled at measures of 760 mmHg, 560 mmHg, 360 mmHg, or 160 mmHg. The frying apparatus was manufactured to cook foods up to $200^{\circ}C$ and to have a valve to control the pressure. French fries were cooked at $180^{\circ}C$ for 4 minutes. After each pressure level was achieved, the French fries were dipped into a frying oil bath and cooked for 4 minutes. The quality changes, including moisture content, starch gelatinization, textural and sensory properties of the French fries were measured. The moisture contents were decreased at all 4 pressure levels after frying. Starch gelatinization was not significantly different among the samples. The hardness of French fries cooked at 160 mmHg was the best. In addition, the sensory properties including brown color, taste, and crispiness of French fries cooked at 160 mmHg was the best. The overall preference was higher when the frying pressure was lower.

• Korean Journal of Remote Sensing
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• v.27 no.3
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• pp.235-258
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• 2011

The purpose of this study is to investigate climatological variations from the temporal and spatial surface particulate organic carbon (POC) estimates based on SeaWiFS spectral radiance, and to determine the physical mechanisms that affect the distribution of pac in the Gulf of Mexico. 7-year monthly mean values of surface pac concentration (Sept. 1997 - Dec. 2004) were estimated from Maximum Normalized Difference Carbon Index (MNDCI) algorithm using SeaWiFS data. Synchronous 7-year monthly mean values of remote sensing data (sea surface temperature (SST), sea surface wind (SSW), sea surface height anomaly (SSHA), precipitation rate (PR)) and recorded river discharge data were used to determine physical forcing factors. The spatial pattern of POC was related to one or more factors such as river runoff, wind-derived current, and stratification of the water column, the energetic Loop Current/Eddies, and buoyancy forcing. The observed seasonal change in the POC plume's response to wind speed in the western delta region resulted from seasonal changes in the upper ocean stratification. During late spring and summer, the low-density river water is heated rapidly at the surface by incoming solar radiation. This lowers the density of the fresh-water plume and increases the near-surface stratification of the water column. In the absence of significant wind forcing, the plume undergoes buoyant spreading and the sediment is maintained at the surface by the shallow pycnocline. However, when the wind speed increases substantially, wind-wave action increases vertical motion, reducing stratification, and the sediment were mixed downward rather than spreading laterally. Maximum particle concentrations over the outer shelf and the upper slope during lower runoff seasons were related to the Loop Current/eddies and buoyancy forcing. Inter-annual differences of POC concentration were related to ENSO cycles. During the El Nino events (1997-1998 and 2002-2004), the higher pac concentrations existed and were related to high runoffs in the eastern Gulf of Mexico, but the opposite conditions in the western Gulf of Mexico. During La Nina conditions (1999-2001), low Poe concentration was related to normal or low river discharge, and low PM/nutrient waters in the eastern Gulf of Mexico, but the opposite conditions in the western Gulf of Mexico.

• Journal of Veterinary Clinics
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• v.33 no.1
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• pp.74-79
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• 2016

A 7-year-old female Pointer dog with multiple masses in the axilla, mammary gland, and bladder was submitted to the Pathology Department of the College of Veterinary Medicine in the Jeju National University. Grossly, mass between right axilla and 1st mammary gland, $15{\times}10cm$ in size, was well delineated and firm, slightly soft center, oval shape. And masses in right 1st, 3rd and 5th mammary gland were well delineated and sulphur yellow in color on the cut-surface. Numerous round to oval shaped masses, 0.3 to 2 cm in diameter were existed in the lung. Urinary bladder mucosa had rough and thick and round to oval papillary masses, 0.1 to 2 cm in diameter, on surface. Microscopically, masses in right axilla, 1st mammary gland, lung and axillary lymph node were composed of poorly differentiated tubules originated from apocrine gland. Lining neoplastic epithelium showed high mitotic figures, typical apical secretory blebs, and PAS-positive diastase-resistant cytoplasmic granules. Masses in 3rd and 5th mammary gland were confirmed as mammary complex adenoma and simple adenoma respectively. The masses in the urinary bladder were covered with stratified transitional epithelium with marked cellular atypia and high mitotic figures. Some neoplastic cells showed focal invasion into substantia propria of bladder. Immunohistochemaically, neoplastic transitional epithelium demonstrated positive reactions for cytokeratin 7, AE1/AE3, and MNF116. Based on the gross, histopathologic and immunohistochemical characteristics, this dog was diagnosed as apocrine carcinoma, mammary gland tumor including simple adenoma and complex adenoma and bladder transitional cell carcinoma. And distant metastases of apocrine carcinoma in right axilla were observed in axillary lymph node and lungs. This is the first report for concurrent occurrence of apocrine carcinoma, mammary gland tumor, and transitional cell carcinoma in a same dog.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.196-203
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• 2008

This study was carried out to investigate the effect of sawdust-bedded thickness in floors (SBTF) of Hanwoo on meat quality of M. longissimus after slaughter. The 7 mon-aged bulls (22 heads) were housed in single sheds ($3{\times}8\;m^2$/animal) bedded with sawdust of 10, 15, and 20 cm thickness for 20 mon prior to slaughter. The M. longissimus from carcasses were then stored at $4{\pm}0.2^{\circ}C$ for 9 d. SBTF had no significant effect on carcass traits and pH, water-holding capacity, drip loss, cooking loss, Warner-Bratzler shear force, aroma pattern with electronic nose, and sensory attributes of beef. The 20 cm group had the highest crude fat and the lowest n6/n3 (p<0.05). At 9 d, the 10cm group showed the highest total reducing ability and the lowest TBARS content (p<0.05). During storage, the 10 and 20 cm groups had lower MetMb content, higher OxyMb content, and redder meat color than the 15 cm group (p<0.05).

• Applied Biological Chemistry
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• v.45 no.2
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• pp.59-65
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• 2002

Different amounts of the Opuntia ficus-indica var. saboten fruit were soaked in different alcohol concentrations of a Korean rice wine distillate for 4 months. Changes in pH, brix degree, contents of reducing sugar and polyphenol compound, alcohol concentration, turbidity, and color were analyzed during the soaking period. Quality of the final product was determined through the analysis of the volatile flavor compounds and sensory evaluation. During the soaking periods, pH, alcohol concentration, and contents of polyphenol compound decreased, whereas the content of reducing sugar increased. These changes were affected more by the content of the fruit than the alcohol concentration of the soaking media. Turbidity of the wine increased with higher fruit contents, while the increase of alcohol concentration resulted in the turbidity decrease. As the soaking period increased, lightness and yellowness increased but redness decreased. Acetaldehyde, acetyl acetone, ethyl alcohol, guaiacol, thymol, and acetic acid phenyl ester were detected in all liquors. Significant differences in all sensory attributes test were shown by six experimental groups (p<0.05), and the best overall acceptability was obtained from the liquor made of 67% fruits and 30% alcohol concentration.