• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.28 no.2
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• pp.207-215
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• 2010

There are two methods to survey the natural cave. One is plane table surveying and the other is recording chart surveying. The drawing maps drawn by these methods are 2D. Furthermore, it is difficult to figure out the accurate dimension about full sections and whole interior products because of use of plane table and recording chart. Accordingly, in this study, the 3D spatial information about Dangcheomuldonggul was constructed by the Terrestrial LiDAR and high resolution digital camera where is belong to Jeju Volcanic Island and Lava Tubes as the first World Natural Heritage of the Republic of Korea. Also, the utilization possibility of 3D spatial information was suggested to the basic data of deformation and change detection through structure analysis, section analysis, shape analysis, and interior products analysis.

• Economic and Environmental Geology
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• v.12 no.3
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• pp.115-126
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• 1979

The Jecheon granite mass has turtle-shape exposure of about $190km^2$ at vicinity of Jecheon-eup, and is elongated in the direction of NEE-SWW. It discordantly intrudes the Bakdalryong metamorphic rocks and the great limestone series(Samtaesan and Hungwolri formation) which belong to the pre-Cambrian and Ordovician, respectively. The mass is composed of five facies of different grain size; texture and charecteristic minerals. The five facies are (1) coarse grained biotite granodiorite, (2) fine grained hornblende biotite granodiorite, (3) coarse grained pink feldspar granodiorite (4) leucogranite, and (5) porphyritic biotite granite. The mutual relationship between each facies is intrusion in (1)-(2) and (2)-(3), but unknown in (3)-(4) and (4)-(5). 22 modal analyses and and 10 chemical analyses on more than a hundred of representative samples taken from the mass are listed as tables. Triangular plot of modal and normative Q-Kf-Pl of this mass show a continuous differentiation products from certain common magma by change of chemical composition and anorthite contents in plagioclase. The metamorphic facies of contact aureole in surrounding rocks adjacent to the granite body are corresponded to hornblende hornfels facies with mineral assemblages of wollastonite-diopside-calcite in calcareous rocks, and of quartz-biotite-muscovite-cordierite in argillaceous rocks. Variation of silica versus oxides of major elements shows that the mass is similar to the trend of Daly's average basalt-andesite-dacite-rhyolite which shows the trend of the fractional crystallization of magma, and is equivalent to the calc-alkali rock series by Peacock. AMF diagram shows that Jecheon granite mass is equivalent to normal diffentiation products such as skaergaard intrusion. The above evidences suggest that the Jecohon granite mass is normal differentiation products formed by fractional crystallization under relatively slow cooling condition.

• Food Science and Biotechnology
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• v.16 no.4
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• pp.659-662
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• 2007

In order to determine the optimal storage conditions of Capsosiphon fulvescens (maesaengi), 2 types of wash solutions (distilled water and seawater) and storage temperatures (-20 and $-80^{\circ}C$) were evaluated for the effectiveness of microbial growth inhibition and the changes of texture, color, and proximate composition. Thawed samples that had been washed with seawater and stored at $-20^{\circ}C$ for 50 days showed a 1.1-fold increase in hardness compared to the initial hardness of the sample ($1.9{\times}10^5\;dyne/cm^2$). There was no change in moisture, ash, or crude lipid during storage at -20 and $-80^{\circ}C$ for 60 days, while there was a $1{\pm}0.2%$ decrease in crude protein content for the control during storage at both -20 and $-80^{\circ}C$ for 60 days. In conclusion, the recommended optimal storage conditions for retaining the quality of C. fulvescens are: temperatures at or below $-20^{\circ}C$ and washings with either distilled water or seawater for inhibiting microbial growth, temperatures at or below $-20^{\circ}C$ and a washing with seawater to prevent reductions in hardness, and a temperature of $-80^{\circ}C$ and washings with either distilled water or seawater to protect against color changes.

• Journal of Dairy Science and Biotechnology
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• v.26 no.2
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• pp.51-56
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• 2008

Using central composite design, we have designed optimization of the manufacturing of processed butter. And response surface analysis by least-square regression was used Statistical Analysis System(SAS). Central composite design can be achieved by response surface techniques that allow flexibility in modeling and analysis. Response surface methodology(RSM) was used to optimize hardness(%) using as independent variables; the content of butter($X_1$), ranging from 50 to 90(%), the content of soybean oil($X_2$), from 0 to 20(%), and the hydrogenated soybean oil($X_3$) from 0 to 4(%). The results on the regression coefficients calculated for overrun by response surface by least-square regression(RSREG) were followed. It was considered that the linear regression was significant(p<0.01). As for the processed butter, the regression model equation for the hardness(Y, %) to the change of an independent variable could be predicted as follow: $Y=60.88-8.92X_2-{29.3X_2}^2$. The optimal for the manufacturing of processed butter were determined at the content of butter of 88.22%, soybean oil of 6.71% and hydrogenated soybean oil of 2.36%, respectively. Optimum compositions were resulted in hardness of 65.78 N. Finally the reference sample(Butter in the morning, Seoul Dairy Co-op.) and processed butter manufacturing under the optimal conditions were compared with spreadability test. The spreadability scores result from reference sample and butter under optimal conditions was not found a significant difference.

• Journal of architectural history
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• v.17 no.6
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• pp.7-27
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• 2008

The primary object of this study lies in reilluminating the meaning of the Baroque, through studying arts and architecture by means of the features of Baroque aesthetics suggested by Deleuze in his writing 'Le Pli' on the basis of Leibniz's 'Pli' concept. Through this study we can see the following. In the first place, the six features - pli, separation between the inner and the exterior, highs and lows, unfolding, texture and paradigm presented as the features of Baroque aesthetics - have to be understood not as being independent features but as those derived from a series of continuous process of folding and unfolding. In the second place, Deleuze's thinking ranging from the 'Pli' of the Baroque to the paradigm derived on the ground of Leibniz thinking is a dynamic world of folding and unfolding, ultimately seeking unity through the topological changes and succession repeating deterritorization and reterritorization. In the third place, most architectural trends claiming 'Fold Architect' or the 'Pli' of Deleuze as their architectural philosophy are committing errors of mass-producing standardized designs by confining the meaning of Deleuze's 'Pli' concept into a simple reproduction of plied superficial things. With this finding in mind, the concept of folding and unfolding examined through reilluminating the Baroque Architecture where the 'Pli' concept is embodied, suggests to us that the problems of contemporary architecture should be rightened, and shows us that it can become an architectural philosophy which can be concretely realized in architecture.

• Korean journal of food and cookery science
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• v.7 no.3
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• pp.7-12
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• 1991

Castera is a favorite food which is well known to the general public made by egg, sugar and wheat flour. This study is carried out in order to investigate to the physical properties of eastern. The results are summarized as follows: 1) As a result of the sensory evaluation for eastern with 19 kinds of material in Kyushu on the market, it could be classified into 3 types: A) high grade (Castera), C) low grade (Sponge cake), and B) midium grade (Something middle of those). 2) In the texturometer measurement for eastern, hardness of A type was highest, B and C are 22∼35% lower than A type, while cohesiveness and springiness are not significantly different. 3) In the creep test, 3 types are all the S-element Voigt model, consisting of Hookean body, Newtonian body and two sets of Voigt body. Eo of A type is 13∼36% higher than other types, it tends to the same result of hardness. The parts of retardation strain of A type are 21∼41% lower than B type, 8∼l3% higher than C type, respectively. 4) About the day change of eastern of A type, mechanical model is not changed.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.449-457
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• 2016

Purpose: The study was conducted to analyze the change in quality characteristics of Ddukguk Garaedduk and Ddukgukdduk by the frequency of extruding rice dough. Methods: Ddukguk Garaedduk samples were made by extruding and shaping rice flour dough 2, 3, and 4 times; while Ddukgukdduk samples were made by drying the Ddukguk Garaedduk at room temperature for 48 hours and slicing them in slices of 0.3 cm thickness. Results: Significant differences were not found in water content by the extrusion frequency for Ddukguk Garaedduk and Ddukgukdduk. The adhesiveness and springiness of Ddukguk Garaedduk with a 4 times extrusion were significantly higher than those of Ddukguk Garaedduk with a 2 times extrusion. Ddukgukdduk with a 4 times extrusion generated finer cells and a more even distribution of cells than the other samples, as observed by scanning electron microscopy. Upon boiling, significantly more water was absorbed in Ddukgukdduk of a 2 times extrusion than in that of a 4 times extrusion. Hardness and adhesiveness scores of the cooked Ddukgukdduk were the highest, and springiness was the lowest in the sample with the 4 times extrusion. Conclusion: The extrusion of rice dough makes the structure of Ddukguk Garaedduk finer and more even, which results in the increased adhesiveness of Ddukguk Garaedduk. When cooking Ddukguk, Ddukgukdduk that has been extruded more absorbs less water and dissolves less solids, which maintains the chewiness and structure of cooked Ddukgukdduk.

• Korean journal of food and cookery science
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• v.25 no.6
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• pp.747-757
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• 2009

The purpose of this study was to enhance the quality of kochujang Apple juice was added to traditional Kochujang at 0%, 20%, 40%, 60 and 80%. Physicochemical and microbial characteristics were periodically investigated during at room temperature during a 90 day fermentation period. The moisture content of the apple Kochujang was higher than that of the control, while the salt content of the apple Kochujang was lower than that of the control, At first, the sweetness of the apple Kochujang showed no significant difference from the control; however, its sweetness increased during the 90 days. In all treatments, the pH value decreased during the fermentation period, while the titratable acidity increased during the fermentation period. Viscosity decreased greatly after 30 days. Sugar reduction was higher in the apple Kochujang than in the control, and its concentration increased with apple juice content. According to the analysis of free sugar, glucose, fructose, and maltose had an especially high ratio in the apple Kochujang. The organic acids detected in Kochujang were citric acid, malic acid, oxalic acid and lactic acids. The content of citric acid and malic acid were higher than the other acids in the apple Kochujang. L, a, and b values generally decreased during the fermentation period. When the Kochujang was made, the number of the total viable cells was $10^7\;CFU/g$. At room temperature, the number steadily increased up to the 30th day, then steadily decreased on the 90th day. After that, there was no significant change. The number of yeasts was $10^6\;CFU/g$ at the end of the 90th day. After the 90th day of fermentation, sensory results showed that the 60~80% apple juice Kochujang showed the best taste, appearance, texture, and overall quality.

• The Journal of the Korea Contents Association
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• v.18 no.6
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• pp.342-352
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• 2018

Seongri scholars of the Joseon Dynasty said that portraits were revered as academic teachers, and that the personal meaning was typical. Portraits in the latter phase of Joseon Dynasty have been popular in various contexts, especially in the sense of the texture, the religious church, and the ritual service. The etiquette and written aspects contained in portraits can point out the problems of contemporary society's individualism and attitudes through the expressive and personal approach to the art of painting. The purpose of education is to explore relationships with others, to coordinate myself with others, to have respect for others, and to change the inner workings of individuals. Through this, we can explore and explore personality education elements and find ways to achieve personality education through the exploration of figures using portraits as educational material, the process of making portraits, and the discovery of meaning. Therefore, for systematic appreciation, we are planning to set up an appreciation standard by proposing a 3-step review process applied to the 2015 revised education course.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.1
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• pp.44-51
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• 1985

The changes of the get forming ability of common carp (Cyprinus carpio) and conger eel (Astroconger myriaster) meat during ice and frozen storage were investigated in connection with the other quality indices, such as pH, K-value, VBN, viable cell count and sensory evaluation. The shelf-life of iced common carp and conger eel as the raw materials for fish jelly product was considered to be about 16 and 13 days, respectively. Little change in gel forming ability of two species was found during frozen storage at $-30^{\circ}C$ for 3 months. From the results obtained in the examination on the gel forming abilities of the two species stored at $-30^{\circ}C$ for 3 months were superior to those stored in ice for 3 to 4 and 4 to 6 days individually. Fish jelly from the common carp was much more elastic than that of conger eel meat. The overall qualities of two species held in frozen storage as the raw material for fish jelly product were excellent.