• Journal of Conservation Science
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• v.33 no.5
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• pp.355-362
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• 2017

The Nongso tomb of Sunchang was built in a relatively deep place; hence there was little damage from grave robbers. The tomb was completely filled with a large amount of charcoal, and therefore the wooden coffin was excavated in relatively good condition. On the basis of the structure of the tombs, excavated artifacts, and radiocarbon dating results, the tomb is estimated to be from between the late Goryeo and the early Joseon period. The wooden coffin excavated is double-layered structures consisting of an outer coffin and an inner coffin. The outside of the wooden coffin is thickly lacquered and decorated with yellow letters and white motifs. An analysis of the pigments' components revealed that the major component of the letters was gold (Au) and the major component of the motifs was silver (Ag). The coffin lacquer had three layers: a pigment layer, a yellowish-brown layer, and a black layer. The wooden bases of the coffins were painted with a black substance, such as soot, as mineral elements were not detected in the black layer. The yellowish-brown layer is presumed to be refined lacquer. From the analysis of the structure of the layers and pigments, we can estimate the method was adopted for making lacquer for wooden coffin. It is assumed that the method used gold leaf and gold powder. The form of the pigment and the internal structure are likely to be gold leaf, but the shape of the surface letters appears to have been formed using gold powder. This study will serve as important information for understanding lacquer making techniques at the time of the tombs' construction by confirming the making method through reproduction experiments using gold leaf and gold powder.

• Journal of Energy Engineering
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• v.27 no.4
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• pp.64-69
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• 2018

The purpose of this study is to expand the use of coal ash and coal slag in thermal power plants. In addition, controlled low strength materials was developed to prevent mine settlement. Bottom ash and KR slag are mixed at ratio of 7:3 to expand the use of industrial by-products through carbonate reaction and inhibit the exudation of heavy metals. In order to efficiently fill the abandon mine, workability and physical properties were evaluated according to flow. As a result of elution of harmful substance experiment, it was confirmed that the carbonation reaction inhibited the elution of heavy metals. It was confirmed that the difference in water ratio was the difference in specific surface area of the controlled low strength materials. It was confirmed that the working efficiency is excellent when the flowability is 300mm compared to 260mm. compressive strength measurement result was relatively high at 260mm compared to 300mm because the number of pores due to decrease of water ratio was small.

• Microbiology and Biotechnology Letters
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• v.36 no.3
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• pp.227-232
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• 2008

Biological antagonists of Phytophthora capsici were isolated from soil in Gyeongbuk, Korea. Among the isolated bacteria, a Bacillus sp. was identified from l6S rDNA sequence analysis and named Bacillus sp. AM-651. Bacillus sp. AM-65l strain which can strongly a antifungal activity against Phytophthora capsici. Culture conditions for the maximum production of the antagonistic substance were optimized. The production of antibiotic were high on modified Davis mineral medium pH 7 at $30^{\circ}C$. The medium for highest production of the agonistic substance optimized. It is composed the best activity on glucose, $(NH_4)_2SO_4$ and $K_2HPO_4$ at 0.5%, 0.1%, and 0.7%, respectively. By time course of culture solution selected Bacillus sp. AM-65l, the culture solution after 48hrs had strongly growth inhibition rate against P. capsici. And culture solution of Bacillus sp. AM-651 was stable within a pH range $5{\sim}11$ and temperature range $4{\sim}70^{\circ}C$. Bacillus sp. AM-651 cultured broth shown fungal growth inhibitory activity against B. sorokiniana, B. cinerea, R. solani avove and beyond P. capsici and comparatively showed a high activity against C. gloeosporioides, B. dothidea, B. cinerea and F. graminearum by agar diffusion method.

• Microbiology and Biotechnology Letters
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• v.45 no.3
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• pp.250-256
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• 2017

The prevalence of infections due to pathogenic bacteria such as Edwardsiella tarda, Streptococcus parauberis, and Photobacterium phosphoreum in fish farms in Jeju Island and their management by marine-derived biomaterials was studied. In this study, we isolated eight spices type of marine-derived biomaterials from four sea areas of Jeju Island. An antibiotic disc susceptibility test confirmed that the isolated marine-derived biomaterials showed weak resistance only to oxytetracycline and penicillin and sensitivity to the other antibiotics tested, and antimicrobial activity against fish pathogens with the inhibitory zone of 22 mm, 18 mm, and 19 mm for MD-02, MD-04, and MD-06 against E. tarda strains, respectively, and 19 mm, 22 mm, 30 mm, and 29 mm for MD-01, MD-02, MD-04, and MD-06 against S. parauberis strains, respectively, while all the marine-derived biomaterials showed antibacterial activity against P. phosphoreum. Among the eight biomaterials selected, Bacillus subtilis MD-02 displayed the greatest antibacterial activity against the three tested fish pathogens and also displayed susceptibility to antibiotics. The growth of Bacillus subtilis MD-02 was greatest with the carbon source, dextrine; nitrogen source, peptone; and mineral source, $MgSO_4{\cdot}7H_2O$. Hence, the present study confirmed that the isolate B. subtilis MD-02 from Jeju Island could be a potential antimicrobial agent against fish pathogens and a potential pharmacotherapeutic agent.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.21-29
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• 1988

This study was carried out to develop the powdered Katsuobushi (a kind of boiled, smoked, and dried fish product which is used for seasoning soup as it is.) using skipjack as a natural flavoring substance. The processing conditions of the powdered Katsuobushi and the changes of taste compounds during processing of the products were examined. In preparation of the powdered Katsuobushl, frozen skipjack was thawed, beheaded, gutted, filleted and then sliced to 1cm of thickness. The silted meats were boiled in skipjack extract for 20 minutes, and then it was smoked for, 3 times to $10\~12\%$ moisture content at $80^{\circ}C$ for 8 hours. The smoked - dried meats were followed to be 50 mesh of particle size. The effect of slicing and boiling in skipjack meat extract on enhancing flavor and on preventing lipid oxidation of product during processing were observed. The moisture content and crude lipid content of the powdered Katsuobushi was in the range of 11 to $12\%$ and 4.3 to $4.8\%$, respectively. The taste compounds of the product were nucleotides and their related compounds, 1135.8mg/100g ; free amino acid and related compounds, 2210.2mg/100g ; non-volatile organic acids, 1148.0mg/100g ; and total creatinine. 592.1mg/100g on dry basis, and small amount of betaine and TMAO. The major elements of mineral in the product were found to be K, Mg, Na, and Ca. The content of IMP was 542.0mg/100g, and major free amino acids were found to be histidine, anserine, taurine, carnosine and alanine of which occupied to $83.6\%$ of total free amino acids. In non -volatile organic acids, major ones were lactic acid, succinic acid, pyroglutamic acid and $\alpha-ketoglutaric$ acid. From the results of the chemical experiments and sensory evaluation, we may conclude that the flavor of the product from present experiment is more desirable than that of conventional products although the processing time used were much shortened than that of conventional method, and it can be commercialized as a seasoning powder.

• Journal of the Korean Applied Science and Technology
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• v.36 no.1
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• pp.1-12
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• 2019

After making tea by steaming the Artichoke(Hellanthus tuberosus) nine times and drying them nine times, the ingredients and functions of the Artichoke tea were compared to those of M. It had 342.27kcal/100g in its own deloped Artichoke tea, 73.87g/100g of carbohydrates, 6.80g/100g of crude ash and 8.21g/100g of crude protein. The total of free sugars were 32.66mg/100, among them, fructose 17.40, sucrose 9.03 and glucose 6.05 mg/100g. The total mineral contents of the developed tea was 2,785.67mg/100g. It was 2,563.93mg/100g of potassium, 97.52mg/100g of calcium and 88.78mg/100g of magnesium. The saturated fat of Artichoke tea was 30.34mg/100g and unsaturated fat was 69.66mg/100g, among which the linoleic acid was 47.0mg/100%, palmitic acid was 25.31mg/100% and linolenic acid was 8.61mg/100g. DPPH radical scavenging was 34.2% of teas that were developed, 5.2% of M's for comparison, and 44.0% of index materials. ABTS radical scavenging was 93.0% of teas developed, 61.9% of M's tea and 47.6% of index materials, and SOD like activity was 2.7% of teas developed and 1.6% of M's tea. The flavonoid content was 2.8 fold of the tea developed, 2.0 fold of M's tea and 1.7 fold of index material. The polyphenol content was 38.2 fold, 8.92 fold of M's tea and 14.0 fold of index material. The inhibition rate for ${\alpha}$-glucosidase was 9.83% teas developed and 8.92% of M's. The sensory evaluation compares to the one time extract and the five time extract. Based on the one-time extract, color of tea developed was 83.7%, the M's tea was 50.0%, the flavor was 78%, M's tea was 42.5%, the delicate taste was 66.7% of teas developed and M's tea was 37.5% and the overall acceptability was 73.3% of teas developed, M's tea was 47.5%. The comparison of M's tea showed that the extract decreased as we made it, and the overall symbol level decreased to 46.3% after five time-extyracts, while that of the developed tea decreased to 73.3%. The Artichoke tea developed this way is believed to have greater antioxidant function, higher effective substance content, and a higher affinity than M's tea an index material for comparison purposes.