• Food Science and Industry
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• v.55 no.3
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• pp.284-300
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• 2022

Indigenous fermented foods have played a vital role in human history, and continue to offer a multitude of diverse sensory characteristics. According to earthenware relic, the fermented fisheries products might be consumed in Korean peninsula from Paleolithic period. The traditional Korean fermented fish products are classified into four groups; Jeot-gal (sik-hae), Aek-jeot, Seasoned Jeot-gal, and Seasoned Aek-jeot. Jeot-gal is a fermented fishery with salt. Aek-jeot is a liquid part of Jeot-gal. Sik-hae is manufactured by fementing fishery with salt, cereal, malt powder, etc. Seasoned Jeot-gal is a salt-seasoned fish with red pepper powder, garlic, onion, etc. Seasoned Aek-jeot is a seasoned product by adding "salt-water" or "condiment" to Aek-jeot. The fermented fisheries industry has traditionally been succeeded mainly in a cottage scale to the middle of 20th century. Thereafter, together with the development of pelagic fishery, the fermented fisheries industry also developed constantly to an enterprise size.

• Journal of Conservation Science
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• v.26 no.3
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• pp.311-324
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• 2010

The purpose of this study aims to reveal characteristics of reproduced potteries which made with clays of various chemical compositions in different firing temperatures and thereafter to provide comparative samples for identifying the manufacturing techniques of earthenwares from archaeological excavation by reproducing and characterizing sample under controlled conditions. For this study, various samples of earthenware are reproduced using different types of raw clays at several different firing temperature, followed by physical and structural characterization. Chemical specification were varied from different types of clay, which were calculated by Seger formula, and four different types of clay were selected based on different mole ratio of acidic oxide. The temperatures of firing of 7 samples were varied between $600^{\circ}C$ to $1200^{\circ}C$ at the interval of $100^{\circ}C$ for each sample. The result of analysis revealed that each reproduced earthenware has different chemical compositions divided into two groups: 1. Sample Y(6.10) and Sample G(5.85) clay; 2. Sample H(3.41) and Sample S(2.85) clay. The former which has higher mole ratio of acidic oxide than the latter, shows higher level of rockwell hardness at the same firing temperature. In addition, all four samples presented that as the firing temperature was increased, absorption rates of Y and G were abruptly dropped at $1200^{\circ}C$. Furthermore the more mole ratio of acidic oxide increase, the more microtexture of samples were vitrificated. Such result reveals that mole ratio of acidic oxide influence physical and microtextural characteristics of earthenwares, and it can be used as the comparison data in the understanding of manufacture techniques for the earthenwares of similar chemical composition.

• Journal of Food Hygiene and Safety
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• v.29 no.4
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• pp.334-339
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• 2014

The purpose of our study was to investigate the migration level of lead (Pb), cadmium (Cd), antimony (Sb), arsenic (As), hexavalent chromium ($Cr^{6+}$) and mercury (Hg) from cookwares into food simulants and to evaluate the safety of each heavy metals. The test articles for heavy metals were glassware, ceramics, enamel, earthenware, polypropylene and polyethylene cookwares for Pb and Cd, enamel for Sb, earthenware for As, polyethylene and polypropylene cookwares for $Cr^{6+}$ and Hg. All the article samples of 391 intended for contact with foods were purchased in domestic markets. Pb, Cd, Sb and As were analyzed by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES), $Cr^{6+}$ by UV visible spectrophotometer and Hg by mercury analyzer. The migration levels of heavy metals in all the samples were within the migration limits of Ministry of Food and Drug Safety (MFDS). As a result of safety evaluation, our results showed that the estimated daily intakes (EDI, mg/kg bw/day) were $9.12{\times}10^{-6}$ and $8.83{\times}10^{-7}$ for Pb and Cd from ceramics and $1.19{\times}10^{-5}$, $1.23{\times}10^{-5}$ and $7.52{\times}10^{-6}$ for Pb, Cd and Sb from enamel. Tolerable daily intakes (TDI, mg/kg bw/day) were established respectively as 0.0036, 0.00081, 0.0021, and 0.0006 for Pb, Cd, As and Hg by JECFA (Joint FAO/WHO Expert Committee on Food Additives), as 0.0060 for Sb by WHO (World Health Organization). When comparing with TDIs, the EDIs accounted for 0.25% and 0.11% for Pb and Cd from ceramics and 0.33%, 1.52% and 0.13% for Pb, Cd and Sb from enamel.

• Korean Journal of Heritage: History & Science
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• v.56 no.4
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• pp.40-52
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• 2023

The basic purpose of building material called tiles is waterproofing and damp proofing, and they were restricted to use on important buildings to symbolize authority. This is especially true during the Three Kingdoms period, although unearthed examples are rare. Most of these tiles are found in ruins in the Silla and Baekje regions. Tiles were excavated from the Buwon-dong ruins that show the oldest manufacturing technique in the Gaya region to date, and tiles from the early Three Kingdoms period were recently excavated from the Gimhae Bonghwang-dong ruins, which is presumed to be the site of the royal palace of Geumgwan Gaya. These are important materials that show the appearance of tiles from the early days of Gimhae, the ancient capital of Geumgwan Gaya. The tiles excavated from the Bonghwang-dong ruins are reddish-yellow because a small amount of sand was mixed in the tile material and baked at a low temperature. The tiles are thin, no traces of fabric were identified, but traces of clay bands were identified. Tapping tool marks and traces of an anvil used in pottery production are clearly observed on the inside and outside, indicating that the tiles were made in the same way as earthenware manufacturing methods. If this is connected to the genealogy of the potters who made Gaya earthenware, it is estimated that tiles and earthenware were produced together as in the Songrim-ri ruins in Bulo-dong, Incheon, Songgok-dong ruins in Gyeongju, and Mulcheon-ri ruins. To date, tiles excavated from the Gimhae area have been identified only in places believed to be the Geumgwan Gaya City Wall (Royal Palace) in the Gimhae Basin. Considering what has been recorded so far and the geographical scenery, the Bonghwang-dong remains are the only city wall candidate site, and this is clearly revealed through the existence of the excavated tiles, which proves this. Considering that a small number of tiles were excavated during this time, it is estimated that the role of tiles as a luxury product with a symbolic meaning was greater than that of roofing materials, and there were strict restrictions and controls on its use.

• Journal of the Mineralogical Society of Korea
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• v.27 no.2
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• pp.63-72
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• 2014

This study is conducted to investigate mineralogical characteristics and estimate firing temperature and condition of earthenwares in the 5-6th Century which are found at ancient tombs in Gyo-dong, Gyo-ri, Changnyeong-eup, Changnyeong-gun, Gyeongsangnam-do, TKorea by applying petrological methods. For this study, mineralogical analysis, microtexture observation and chemical analysis were conducted. According to observations using a polarization microscope, the potshreds are mainly composed of quartz and feldspar and consist of some felsic volcanics, tempers, opaques and mullite, hematite and spinel were found under XRD and FTIR analysis. The flow pastes are observed in many potshreds, and it indicate that this textures made by the mixing process or the pottery made from the mixture of 2 sorts of clays at least. They dose not show the features of the potshreds firing under temperature of $1,200-1,300^{\circ}C$ rather than the earthenware firing under relatively low temperature of $1,000^{\circ}C$ approximately because of the existence of a number of pores and the crystals of the specific minerals. The growths mostly of mullite on the surface and into the cracks of the potshreds indicate that the firing condition was not uniform to make even temperature and oxidation. Most of the pottery shreds have felsic volcanic fragments and some of them have cristobalite which is formed at the temperature of more than 1,470^{\circ}C$. But considering the estimated firing temperature, these are not formed during firing but included in the original clay.

• Horticultural Science & Technology
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• v.29 no.2
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• pp.110-115
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• 2011

To examine the availability of onggi (earthenware) as a floral vase, we compared the vase life of cut gerberas (Gerbera jamesonii) with generally used vases made of glass and porcelain. After holding cut gerbera 'Honeymoon' and 'Golden Time' in vases made of glass, porcelain, and onggi containing holding solution (tap water or preservative solution), vase life, fresh weight, and water uptake of cut flowers, and total number of microbes in holding solution were collected. In onggi vase, vase life of both the cultivars was longer than the other vases and floral preservative prolonged vase life compared with tap water. Cut gerberas applied with preservative solution in onggi vase maintained their ornamental value for more than 14 days. Cumulative water uptake by cut gerberas was greatest in onggi vase, where 'Honeymoon' and 'Golden Time' absorbed water by 19.2 and 15.8 mL, respectively, for 10 days. Fresh weight of cut flowers in onggi vase was greater than those of the others, and the preservative solution delayed the reduction of fresh weight compared with tap water. Especially, onggi vase with preservative solution maintained 89% of the initial fresh weight at the 8th day of the treatments due to smooth water uptake with comparison with 71% in porcelain. Total number of microbes in the holding solution was smallest in onggi vase. At the 8th day, microbes number in onggi vase was 435 cfu/mL, that was 20-30% level of those of glass and porcelain vases. In conclusion, onggi vase inhibited microbial proliferation in holding solution, maintained water uptake by cut flower, and delayed bending of flower stalks due to vascular blockage, and then prolonged vase life in gerbera. Therefore, onggi with numerous micropores will be a good material for flower vase and preservative solution can improve its function.

• Journal of the Korean association of regional geographers
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• v.8 no.3
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• pp.326-346
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• 2002

This study examined how the tradition and culture based on the historical experience of the region are regenerated on the making regional identity and symbolic representation in Kurim-ri, Youngam. Kurim has represented the most typical community of the aristocratic class through Daedong-gae of 400 years. But, since 1970's Kurim has undergone a rapid change in regional identity in Kurim ; from the beginning of the spot of Wangin festival to the village of earthenware, the village of pottery culture heritage most recently. The process of history-making around Wangin in Kurim was connected with the strategy of the pottery culture village-making centering around the Youngam Pottery Culture Center. These projects ultimately were resulted in expression the regional identity, 'Kurim of Wang-in'. The regional tradition of Daedong-gae and Wangin in Kurim was linked together solidly through the Wangin festival procedures. And the excavation of a kiln site in Kurim which was going on with the process of history-making at the same time around Wangin in Kurim provided the cultural episode on related 'earthenware' with an archeological foundation. As a consequence of these, the cultural space, the Young-am Pottery Culture Center has came to establish in Kurim finally. However, recently the Kurim of Wangin and Daedong-gae which was representative of regional identity in Kurim is bringing Dosun who was distorted and estranged during the history-making focused on Wangin in Kurim. Now, there are some cultural issues in Kurim ; an authentical settlement of the Youngam Pottery Culture Center in Kurim and how Wangin and Dosun is linked together into the cultural strategy of 'the traditional village, Kurim'.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.847-853
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• 2015

The purpose of this study was to compare color, protease, and antioxidant activities of Korean traditional soy sauce fermented for 120 days in Onggis obtained from five regions-Gangjin, Jeju, Ulsan, Yeoju, and Yesan in Korea. The brown color of soy sauce was increased during the fermentation period and was the highest in soy sauce fermented in Yesan. The values of total phenol contents, protease activity, and ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity activities were also increased during the fermentation period of soy sauce. Soy sauce fermented in Gangjin Onggi showed the highest protease activity, total phenol contents, DPPH radical scavenging activity, and FRAP ability. The partial least squares regression analysis indicated that the regional Onggis affect the quality of soy sauce with in terms of color, protease activity, and antioxidant activity.

• Journal of Adhesion and Interface
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• v.13 no.4
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• pp.171-181
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• 2012

The demand characteristics of the conventional 12 kinds of epoxy resins which have been used for restoration of the ceramic relics were investigated to provide standards of the effective materials in this study. The result of durability analysis showed that a liquid type is more effective in ceramic relics (low damage, high strength), and a paste type is more effective in earthenware relics (high damage, low strength). The result of workability analysis appears that the liquid type is higher than the paste type, and a slow curing type is higher than a fast curing type in surface hardness. Therefore, in the case of the liquid type which is hard to reprocess due to high surface hardness, it is necessary to conduct a study on improving physical properties by adding filler. The result of the gloss analysis on epoxy resins showed that the liquid type (colorless) has higher gloss than the paste type, and the slow curing type has higher gloss than the fast curing type in liquid types. CDK-520A/520B and Araldite SV 427-2/HV 427-1 showed the most similar gloss to $700^{\circ}C$ earthenware, Devcon 5 minute, EPO-TEK 301-2, and Quik Wood showed the most similar gloss to celadon and whiteware, Quik Wood, EPO-TEK 301-2, and Devcon 5 minute showed the most similar gloss to buncheongware. It is necessary for conservator to decide the range of the restoration surface by predicting the increase and decrease of the restoration surface because most of the epoxy resins caused the volume change in curing process.

• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.11-16
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• 1997

The Nara Dynasty of Japan lasted from 710 to 784 A.D, which corresponds to the period of the Unified Shilla Kingdom of Korea. The Nara Dynasty enacted the 'Daiho Law and Ordinance' by referring to those of Tang Dynasty of China. Under these legal systems, the Ministries were defined, and foods were used for paying taxes or as currency. The characteristics of the dietary culture in Nara Dynasty were as follows. 1) They obtained food from rice and other grain farming, hunting and fishery. Rice was their main staple and was also used for preparing porridge and brewing wine. 2) Under the influence of Buddhism, meat was prohibited, and milks or dairy products were supplemented for improving malnutritional status. 3) They also used seasonings, spices and sweeteners to enhance the taste and produced medicines by extracting plants, animals and minerals. 4) While chopsticks were made of bamboo, willow, silver, shell, tree or bronze, such utensils as pan earthenware steamer, or charcoal pots were used for preparing meals. 5) Highly qualified utensils, made of porcelains painted with lacguetr, metal, glass, horn and stone, were produced as handcraft art wad developed. 6) Chinese style cousines and cooking methods were popular and various types of preserving techniques like drying or salting were used. Processed cookies were also developed. 7) Although flour was used mainly among noble class people, ordinary people also used it. The royal families ate milk products a lot and even fried foods. 8) One can say that Buddism exerted an influence on Vegetarianism from this era.