• Journal of the Mineralogical Society of Korea
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• v.20 no.4
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• pp.277-287
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• 2007

To understand the effects of the powdered manganese nodule and sea bottom sediment pumped up with nodules on the mining process, the shattering ratio of manganese nodule and their physical properties are analyzed. The self shattering ratio and crushing shattering ratio are about 27% and about 3%, respectively. Then total shattering ratio is about 30%. The initial turbidity of the powdered manganese nodule and the bottom sediment show high, i.e., about 3,100 and 1,850 respectively. But their turbidities decrease rapidly with time. After 1 hour, turbidity of the powdered manganese nodule drops to about 1,570 and that of the bottom sediment to 1,310. The turbidity of Na-bentonite changes from 820 to 730 after 1 h and to 700 after 2 h. The viscosity of powdered manganese nodule is $1.4{\sim}1.5cP$, and the viscosity of bottom sediment is less than 1 cP. The viscosity fo Na-bentonite is initially 37.2 and increase with time to 86.4 cP after 30 min. The high initial turbidity of powdered manganese nodule is due to dark color of the powder. The high specific gravity makes rapid precipitation and then decreases the turbidity rapidly. The bottom sediment shows high initial turbidity because of easy suspension with very fine particle size. But it cannot be hydrated and formed gel in suspension, then it is easily precipitated. However Na-bentonite is hydrated to the expended state and makes gel state, then it shows high turbidity and high viscosity. These physical properties of the powdered manganese nodule suggest that the powder of manganese nodule should not make scaling inside of lifting pipe or pump. And the bottom sediment lifted up with manganese nodule should not play the role of drilling mud shch as Na-bentonite.

• Korean journal of food and cookery science
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• v.29 no.1
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• pp.11-18
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• 2013

In this study, rice wine cakes (Jubak) was produced using with Astragali memvranaceus with excellent antioxidant and antidiabetic effects and produced. This Jubak was applied to improve the cookies of modern taste and well-being products. The cookies according to the different ratio (added 0-1.0%) of Astragali memvranaceus and investigated the physicochemical characteristics, sensory evaluation, DPPH free radical scavenging activities, polyphenol and flavonoid contents. There were little changes in pH and density. The hardness of all treated cookies increased with Astragali memvranaceus Jubak(AJ) containing of different moisture contents. In color, L and a values of most cases increased in most of the treatments, but b value was reduced. In the sensory evaluation, the flavor and total scores showed the highest in 0.5% AJ cookies. But the higher proportion of AJ cookies that had unique flavors and tastes, so the total acceptance score decreased. The polyphenol and flavonoid contents increased in the higher proportion of AJ. In DPPH free radical scavenging activities, the control (no Jubak added) was 44%, and containing of 1% AJ cookies showed 82%. In conclusion, our study suggests that 0.5% in addition of AJ increased positive attributes and functional to cookies.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1135-1141
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• 2000

For investigation of new utilization as jang-products, Meju was prepared using barely bran. As barley meju was fermented, change of pH was $5.2{\sim}5.6$, it was indistinguishable change. L-value of color was changed from 46.9 to 60.3, that meant it was getting moe dark. The counts of aerobic bacteria were $4.8{\times}10^7{\sim}5.6{\times}10^9$ CFU/g, it was extraordinarily increased during fermentation. Counts of Yeast, molds, and bacteria were $9.1{\times}10^6{\sim}5.0{\times}10^8$ CFU/g, $8.3{\times}10^5{\sim}6.9{\times}10^7$, and $2.0{\times}10^2{\sim}4.5{\times}10^6$ CFU/g, respectively. Crude ash content was $3146.0{\sim}7147.4$ mg%. The level of K was the highest in quantity among the crude ash in barely meju. 7 free sugars(i.e., raffnose, stachyose, inositol, fructose, glucose, arabinose, and maltose), 3 volatile organic acid(i.e., acetic acid, propionic acid, and butyric acid) and 4 non-volatile organic acid(i.e., fumaric acid, ${\alpha}-ketoglutaric$ acid, malic acid, and citric acid) were detected. The content of free amino acid was $596.3{\sim}1580.8$ mg%. Glutamic acid was most abundant component among the amino acids, 2nd abundant component was alanine, it's content was $79.9{\sim}165.3$ mg%, 3rd abundant component was leucine, it's count was $41.7{\sim}161.6$ mg%. Finally, essential amino acid content was revealed $33.2{\sim}40.38%$.

• Journal of Fashion Business
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• v.9 no.6
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• pp.160-174
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• 2005

Despite the decrease in the number of children due to low birth rate, the domestic children's apparel market has been achieving steady growth as family income is rising thanks to more opportunities for working women, parents spend more on their children, and they prefer brand products that make their children look special. In addition, the market is suffering from hard competition as large enterprises have joined the race. The present study purposed to survey the children's apparel market in Korea, which is in a transitional period, and to contribute to the development of the market with Korean brands. For this purpose, we analyzed the characteristics of children's apparel brands in the 21st century based on the current state of the domestic children's apparel market and, based on the findings, forecasted the future trend of children's apparel brands, suggested improvements for expected problems, proposed standards for coping with changes such as diversification, high quality and differentiation in the children's apparel market, and provided consumers with information on how to purchase products. According to the result of analyzing the characteristics of children's apparel brands in the 21st century, brands are categorized largely into four types - life cultural brands, functional product brands, character brands and brands advancing to China. Life cultural brands equipped with all necessities for children are expanding, and with the deepening social problems of environmental pollution and the reduction of the child population, functional products made of environment-friendly materials are spreading widely, targeting infants and children. Furthermore, for extending age targets and diversifying products, children's apparel is using characters. The use of characters is expected to have a considerable effect on the growth of brands because children are more subjective as consumers than before and they are more easily persuaded with characters. Domestic children's apparel brands advancing to China have a high expectation of success in overcoming the limitation of the local market that has reached its peak and growing into global brands. Korean apparel makers are struggling to overcome the depressed domestic market, to recover consumers' consumption, to cope with market opening, to pursue high value of sensibility and to expand the seniors' market, etc. In this situation, future trends of children's apparel brands will be the expansion of family brands, brand totalization, quality price, niche market (pre-teen market), etc. In response to these trends, we made the following suggestions for improvement. 1. Children's apparel brands are evolving into family brands as well as into total brands through voluming. Today, however, apparel makers are advancing to the children's apparel market with the concept of adults' apparel and, as a result, children's apparel is merely adults' apparel of reduced size, having problems in design, color and materials. Thus, apparel makers must develop design considering the wide range of size and the characteristics of children's apparel, strengthen sourcing abilities to create revenues, and make thorough survey of customers to find common denominators between adults' apparel and children's apparel considering that characteristic that the target class is different from the buyer class. Furthermore, they must make active investments in human resources, develop outstanding products through advanced planning and design, and support marketing techniques and management systems to stores. 2. As the declining birth rate will continue to have a negative effect on the market, it may be difficult to expand the market size but there is still a margin for growth through high-sensibility and high-quality products. The competitiveness of brands is determined by their market shares. Accordingly, concepts should be specialized according to lifestyle, customers' diverse needs should be satisfied, and cross-coordination should be achieved within a brand. 3. Considering Korean parents who do not spare investment in their children despite shrinking consumption, functional products must be high value-added goods that can enhance efficiency. However, in the current situation of the infants' apparel industry where a textile manufacturer supply its products to multiple brands, it is difficult to develop unique products only based on materials. Thus, it is considered urgent to appeal to consumers not by relying on materials only but by finding methods of applying their own characters to children's dress.

• Food Science and Preservation
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• v.19 no.6
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• pp.799-806
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• 2012

This experiment was conducted to establish the optimum conditions for high $CO_2$ gas treatment in combination with a proper gas-permeable packaging film to maintain the quality of fig fruit (Ficus carica L). Among the fig fruits with different high $CO_2$ treatments, the quality change was most effectively controlled during storage in the 70%-$CO_2$-treated fig fruit. Harvested fig fruit was packaged using microperforated oriented polypropylene (MP) film to maintain the optimum gas concentrations in the headspace of packaging for the modified-atmosphere system. MP film had an oxygen transmission rate of about $10,295cm^3/m^2$/day/atm at $25^{\circ}C$. The weight loss, firmness, soluble-solid content (SSC), acidity (pH), skin color (Hunter L, a, b), and decay ratio of the fig fruits were monitored during storage at 5 and $25^{\circ}C$. The results of this study showed that the OPP film, OPP film + 70% $CO_2$, and MP film+70% $CO_2$ were highly effective in reducing the loss rate, firmness and decay occurrence rate of fig fruits that were packaged with them during storage. In the case of using treatments with packages of OPP film and OPP film+70% $CO_2$, however, adverse effects like package bursting or physiological injury of the fig may occur due to the gas pressure or long exposure to $CO_2$. Therefore, the results indicated that MP film containing 70% $CO_2$ can be used as an effective treatment to extend the freshness of fig fruits for storage at a proper low temperature.

• Food Science and Preservation
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• v.25 no.1
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• pp.145-154
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• 2018

The purpose of this study was to investigate the ability of natural antioxidants as stabilizers for meat by-products to prevent lipid oxidation. The white internal organs were evaluated using different treatments: no antioxidant (control), ascorbic acid (T1), Artemisiacapillaris Thunb. (T2), Opuntia (T3), Schisandra chinensis (T4), and Saururuschinensis (Lour.) Baill (T5). Antioxidant activities were analyzed by measuring DPPH contents, superoxide anion radical levels, nitrate scavenging activities, and total polyphenol contents. T1 and T2 showed higher antioxidant activities and total polyphenol contents (p<0.05). Additionally, changes in physicochemical properties (pH, color, volatile basic nitrogen [VBN], and thiobarbituric acid reactive substances [TBARS]) and microbiological aspects in white internal organs processed with antioxidants were investigated. As storage time increased, the CIE $a^*$ and $b^*$ values of the white internal organs processed with natural antioxidants were decreased (p<0.05), and CIE $L^*$ values were low, particularly for the T3 sample relative to that in the control. Moreover, the pH, VBN, and TBARS values of samples T2-T5 were increased after 7 days of storage, but showed low values compared with those of the control (p<0.05). Moreover, compared with the control group, the treatments showed antimicrobial effects. Our results indicated that these natural antioxidants could be used as lipid oxidation stabilizers of meat by-products during storage and that Artemisiacapillaris Thunb. and Opuntia may have applications as natural antioxidants in the meat by-product industry.

• Korean Journal of Heritage: History & Science
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• v.54 no.4
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• pp.232-245
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• 2021

The present study is about a brand development strategy that utilizes Korean traditional patterns. The global culturenomics phenomenon confirms the value of the cultural aspects of design when a national brand is established. People succeed with their unique aesthetic sense and reinterpret it in a modern view, and this design acts as today's national brands. In this way, people used traditional patterns and original designs, along with regional characteristics and formative style, in developing their designs. However, due to recent changes in the global environment, modern people live in an "untact" world, and consumption culture shifted toward online marketing. In this environment, where one is isolated from social activities, there needs to be a strong image that can dramatically change the mood of one's home. I would like to re-examine the Dan-Chung pattern, whose painting depends on the aesthetic characteristics of architecture to protect the wooden members of the framework in traditional architecture. The pattern and color of Dan-Chung, coated in traditional architecture, differs by the type of construction used, which includes a palace, a Buddhist temple, and a Confucianism Dan Chung. The Geummoon pattern contains aesthetic factors to add solemnity to the Main Buddhist Halls, which contain Buddha. This is a new medium that continues the current traditions instead of remaining in the past. Among different Dan Chung patterns, Geummoon has magnificent decoration consisting of the highest grade materials and unique composition; therefore, it is suitable to be reinterpreted in modern terms. The same pattern can be interpreted in different ways with different colors, so there is a great aesthetic impression in the Geummoon pattern. The value of preservation for exploration and theoretical study of the traditional pattern is important, but recreating the pattern into modern formative art can present a new angle of view and national brand, bearing pride in our cultural assets. The study used multidimensional molding methods for realistic presentation after going through the two-dimensional design process. The significant value of Korean molding beauty which hangs onto the past will play a crucial role in establishing our national brand.

• Journal of Mushroom
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• v.19 no.3
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• pp.234-245
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• 2021

To extend the shelf life of king oyster mushrooms for export, we investigated the impacts of mushroom quality grade, fruiting body trimming, and packaging method (tray container sealed packaging vs string-tied OPP bag packaging). Quality is divided into two grades: 1^st grade, which is mushrooms adapted by lowering the cultivation temperature to 9~11℃, and 2^nd grade, mushrooms held at 13~15℃ prior to harvest. Using selected 1^st and 2^nd grade mushrooms, 3 treatments were carried out to assess effects of trimming and packaging method. Test groups included 1) trimming plus string-tied OPP bag packaging (Cut & OPP), 2) no trimming plus string-tied OPP bag packaging (Uncut & OPP), and 3) trimming plus tray container sealing packaging (Cut & Tray). Gas composition inside the packaging, changes in quality factors, and sensory evaluation for fresh quality were performed over 42 days of 0℃ storage. Overall freshness was best maintained in the following order: Cut & Tray > Cut & OPP > Uncut & OPP for both 1^st and 2^nd grade mushrooms. The shelf-life of 1st grade mushrooms was about 30 days for Cut & Tray, 28 days for Cut & OPP, and 21 days for Uncut & OPP. The shelf-life of 2^nd grade mushrooms was about 22 days for Cut & Tray, 17 ays for Cut & OPP, and 14 days for Uncut & OPP. Factors affecting fresh mushroom quality included browning of cap and stalk, and mushroom decay index. Browning of the lower part of the stalk, with related color change as noted in a^* and b^* values were the main factors indicating quality deterioration of king oyster mushrooms.

• Korean Journal of Remote Sensing
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• v.37 no.2
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• pp.321-335
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• 2021

Particulate matter (PM10 and PM2.5 with a diameter less than 10 and 2.5 ㎛, respectively) can be absorbed by the human body and adversely affect human health. Although most of the PM monitoring are based on ground-based observations, they are limited to point-based measurement sites, which leads to uncertainty in PM estimation for regions without observation sites. It is possible to overcome their spatial limitation by using satellite data. In this study, we developed machine learning-based retrieval algorithm for ground-level PM10 and PM2.5 concentrations using aerosol parameters from Geostationary Ocean Color Imager (GOCI) satellite and various meteorological parameters from a numerical weather prediction model during January to December of 2019. Gradient Boosted Regression Trees (GBRT) and Light Gradient Boosting Machine (LightGBM) were used to estimate PM concentrations. The model performances were examined for two types of feature sets-all input parameters (Feature set 1) and a subset of input parameters without meteorological and land-cover parameters (Feature set 2). Both models showed higher accuracy (about 10 % higher in R2) by using the Feature set 1 than the Feature set 2. The GBRT model using Feature set 1 was chosen as the final model for further analysis(PM10: R2 = 0.82, nRMSE = 34.9 %, PM2.5: R2 = 0.75, nRMSE = 35.6 %). The spatial distribution of the seasonal and annual-averaged PM concentrations was similar with in-situ observations, except for the northeastern part of China with bright surface reflectance. Their spatial distribution and seasonal changes were well matched with in-situ measurements.

• Journal of Bio-Environment Control
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• v.28 no.3
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• pp.234-242
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• 2019

We analyzed the anthocyanin accumulation, abscisic acid (ABA), gibberellic acid (GA) contents and metabolic genes expression in berry skins under high temperature (High T) at veraison, in order to investigate the cause of bad coloration of 'Kyoho' grape due to High T in summer season. The coloration of 'Kyoho' grapes was stopped by High T for 10 days from veraison, and the fruit quality was not affected except skin color. Total anthocyanin of skins was decreased by High T treatment and malvidin and peonidin were decreased compared to control. In berry skins, ABA content did not decrease by High T treatment, but it was rather higher than that of control. GA content was increased about two times compared to the control after 10 days of High T treatment, which caused decreased ratio of ABA/GA. Analysis of expression of anthocyanin biosynthetic genes showed that the early biosynthetic genes were not affected by High T and the expression of UFGT was decreased by temperature treatment. ABA biosynthetic gene expressions were not affected by High T and the expression of GA20ox1 and GA2ox1/2, which are known to regulate the biosynthesis and inactivation of GA, were increased and decreased by High T, respectively. Therefore, the bad coloration of 'Kyoho' grapes under the High T at veraison was due to inhibition of anthocyanin biosynthesis of skin, and it was suggested that the anthocyanin biosynthesis was controlled by the ratio of ABA and GA rather than ABA content.