• Food Science and Preservation
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• v.19 no.2
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• pp.193-200
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• 2012

The quality characteristics of $kalopanax$ $pictus$ and Aralica elata shoots during their preservation were investigated according to the salt conditions and storage temperatures to improve the use of the shoots. The results were as follows: the pH of $kalopanax$ $pictus$ shoots duing their storage did not changes with 10% and 12% brine at $4^{\circ}C$ and with 12% brine at $10^{\circ}C$. The pH of $Aralica$ $elata$ shoots is at $4^{\circ}C$ tended to be similar to the $kalopanax$ $pictus$ shoot and decreased at the storage temperature of $10^{\circ}C$. The salinity of the $kalopanax$ $pictus$ and $Aralica$ $elata$ shoots tended to increase during their storage and did not change significantly as their storage temperature changed. The L values of $kalopanax$ $pictus$ and $Aralica$ $elata$ shoots tended to decrease gradually during their storage, and the salt concentrations appeared high. The b value of the $kalopanax$ $pictus$ shoot tended to increase and that of the $Aralica$ $elata$ shoots, to decrease gradually. The a value tended to increase gradually but did not differ with variations in the storage temperatures and salt concentrations. The strength and the hardness of the $kalopanax$ $pictus$ and $Aralica$ $elata$ shoots tended to decreased gradually during their storage and highest in 10% brine at $4^{\circ}C$, and those of $Aralica$ $elata$ shoots were highest in 8-10% brine at $4^{\circ}C$. The Chlorophyll contents of the $kalopanax$ $pictus$ and $Aralica$ $elata$ shoots tended to decrease during their salt storage and did not change significantly as the temperatures and salt concentrations changed. Therefore, it can be concluded that the quality of $kalopanax$ $pictus$ and $Aralica$ $elata$ shoots can be maintained when the are stored in 10% brine at $4^{\circ}C$.

• Horticultural Science & Technology
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• v.28 no.3
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• pp.423-428
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• 2010

The quality change of musk melons, divided into ripened (90 days) and over-ripened (92 days) set by the formal day maturing melons, was investigated during marketing period at both 10 and $25^{\circ}C$. The rate of weight loss was increased in all samples as the storage period passed and greater in ripened melons than over-ripened melon. The hardness decreased in both well and over-ripened melon as the storage period passed. Furthermore, changes in hardness were prevented in fruit stored at $10^{\circ}C$ compared to fruit stored at $25^{\circ}C$. Immediately after harvest, the solid solubility of over-ripened melon was 14.6%, while that of ripened fruit was 12.8%. The respiration rate of both well and over-ripened melon increased temporarily when stored at $25^{\circ}C$, which is characteristic of climacteric fruits during the first day of storage; however, no change in respiration rate was observed in fruit stored at $10^{\circ}C$. When sensory evaluation was conducted, there were no differences observed in flavor and taste among samples. However, with the exception of over-ripened melon, the texture of all samples increased significantly with storage time when melon was stored at $25^{\circ}C$. The score of overall acceptability remained high for 12 days in both well and over-ripened melon, while that of ripened melon stored at $10^{\circ}C$ and over-ripened melon stored $25^{\circ}C$ remained high for 7 and 5 days, respectively (p<0.05).

• Journal of the Society of Cosmetic Scientists of Korea
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• v.45 no.2
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• pp.185-198
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• 2019

Human tissue undergoes aging by the oxidant damage via structural change and its physical properties. The skin aging process is well known and many evaluations have been conducted. However, studies on hair aging were relatively few and thus care for aging hair is difficult. This study aims to fabricate an aging hair and identify anti-aging effect with known ingredient in anti-aging. First of all, physical properties of aging hair of age 60s by physiologically intrinsic factors were compared to those of the hair made by various extrinsic factors such as several chemical reactions and iteration numbers of the treatments. The extrinsic aging hair of this study relates to the less amount of lipid and to the hair of perm treated once accordingly, wherein several physical properties, preferably comprise roughness and tensile strength, present a novel concept of the intrinsic aging hair. The penetration of peptide into the aging hair was leading the extrinsic hair towards more structurally directed a younger hair. In addition to the structural change, the penetration of the peptide enhanced texture and tensile strength of the aging hair. These patterns have been also found in addition of propolis. For the first time, these qualitative studies exhibit that indeed our extrinsic aging hair well describes the anti-aging efficacy as a receptor for a cross-linker and the ingredients of human hair.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.15-32
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• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.

• Korean Journal of Soil Science and Fertilizer
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• v.10 no.3
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• pp.189-201
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• 1977

Some of basic aspects of soil potassium with special reference to soil physical properties were discussed. Data in the Official Soil Series Description(Korea) was analyzed according to soil type, land form, and soil texture to find soil potassium status which may explain different response to potassium application. Exchangeable potassium contents decreased with soil depth irrespective of soil type, land form and soil texture. Change in degree of potassium saturation within soil profile was not so clear as exchangeable potassium but the degree of potassium saturation of A horizon was highest among soil horizon. Soils of terrace and mountain foot slope showed high values both in exchangeable potassium and degree of potassium sauration and only these two soils were classified as soils having exchangeable potassium higher than 0.3 meq per 100g of soil and degree of potassium saturation higher than 5.0%. Exchangeable potassium of fine loamy and fine clayey soils is higher than 0.3 meq per 100g of soil but degree of potassium saturation is lower than 4.0%. Degree of potassium saturation of sandy soils exceeds 5.0% but exchangeable potassium is very low. Soils of rolling, hilly, unmatured and alpine land soils have lower exchangeable potassium and show lower degree of potassium saturation. The highest distribution of exchangeable potassium content irrespective of soil horizons was shown in the range of 0.1-0.2 meq per 100g of soil. The highest distribution of degree of potassium saturation was in the range of 2.0-3.0% in A horizon and 1.0-2.0% in B and C horizons. Of the soil series concerned in this analysis, 27.3% in A horizon, 11.1% in B horizon and 4.0% in C horizon had exchangeable potassium higher than 0.3 meq per 100g of soil and 18.0% in A horizon, 6.3% in B horizon, and 4.1% in C horizon showed degree of potassium saturation higher than 5.0%. The low response of potassium application only to soils in terrace and mountain foot slope may be resulted from the high exchangeable potassium content and high degree of potassium saturation. It is concluded that a great response of potassium application to soils is expected especially in dry season.

• Korean Journal of Soil Science and Fertilizer
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• v.15 no.2
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• pp.128-140
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• 1982

The distribution and practical classification of sandy paddy soils, which have the most extensive acreage among low productive paddy soils in Korea and have distinctive improvement effects, were studied to propose a tentative new classification system of sandy textured paddy soils as a means of improving the "Paddy Soil Type Classification" scheme used. The results are summarized as follows; 1. The potential productivity of sandy textured paddy soils was about 86% of normal paddy and the coefficient of variation was relatively high indicating that the properties of soils included were not sufficiently homogeneous. 2. As the poorly drained and halomorphic (> 16 mmhos/cm of E.C. at $25^{\circ}C$) sandy soils are not included in the "Sandy Soil" type according to the criteria of "Soil Type Classification", the recommendation of "adding clay earth" become complicated, and the soil type have to change when the salts washed away or due to ground water table fluctuations. 3. Coarse textured soils were entirely included in the "Sandy Soils" in the tentative criteria of sandy soil classification proposed, and the sandy soils were subdivided into 4 subtypes that is "Oxidized leaching sandy paddy", Red-ox. intergrading sandy paddy", "Reduced accumulating sandy paddy" and "Reduced halomorphic sandy paddy". The system of sandy soil classification proposed were consisted of following categories; Type (Sandy paddy)-Sub-type (4)-Texture family (5)-Soil series (48). 4. The variation of productivities according to the proposed scheme was more homogenized than that of the present device. 5. The total extent of sandy paddy soils was 409, 902 ha (32.3% of total paddy) according to the present classification system, but the extent reached 492,983 ha (38.9%) by the proposed system. The provinces of Gyeong-gi (88.923ha), Jeon-bug (69.717 ha), Gyeong-bug (55.390 ha) have extensive acreage of sandy paddy soils, and the provinces that had high ratio of sandy paddy soils were Gang-weon (58.9%), Gyeong-gi (50.5%), Chung-bug (48.5%), Jeon-bug (41.0%) etc. The ratio was increased by the proposed scheme, e.g. 71.4% in the case of Gang-weon prov. 6. According to the suitability group of paddy soils, the sandy soils mostly belong to 3 class (69.1%) and 4 class (29.2%). Coarse loamy textural family (59.2%) and coarse silty (16.1 %) soils were dominantly distributed. 7. The "Red-ox. intergrading subtype" of sandy paddy pertinent to 49.6% (245,012 ha) while the "Oxidized leaching sub-type" reaches to 33.5% (64,890 ha) and the remained 16.9% (83,081ha) belong to "Reduced accumulating sub-type (14.0%) and "Reduced halomorphic sub-type (2.9%)" according to the proposed scheme.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.279-287
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• 2006

This study was carried out to investigate the influences of modified starches on suppression of retrogradation in Korean rice cake for their optimization, Garaeduk. Based upon studying Avrami equation, the Avrami exponent n value of all the experiment samples was found to be 1.03 ${\sim}$ 1.37 in the influence of modified starches on retrogradation of the rice cake. This means that the retrogradation of the Korean rice cake occurred instantly after the crystallization of starch particles in the Korean rice cake formulated by modified starches. The highest Avrami exponent n value was indicated in the control sample. The rate constant k of retrogradation in the Korean rice cake formulated by modified starches showed comparatively low and appeared to be the lowest in the Korean rice cake formulated by SHPP. This tendency was shown well in the time constant(1/k) of retrogradation velocity. According to the DSC analysis, the onset temperature of gelatinization in thermal characteristics showed somewhat high in case of addition of modified starch into the Korean rice cake on storage time and the SHPP was slowly gone up. In peak temperature of gelatinization in thermal characteristics of the DSC analysis, SSOS and ASA were increased a little in comparison with the control. The control was comparatively high increase. Melting enthalphy of all samples added with modified starches (SSOS: 21.1${\rightarrow}$23.7${\rightarrow}$24.1, ASA: 21.1${\rightarrow}$24.8${\rightarrow}$25.4) appeared to be lower than that of the Korean rice cake without modified starches(21.2${\rightarrow}$26.1${\rightarrow}$27.1). The Korean rice cake added with SHPP was shown to be the lowest in the increasing rate of melting enthalpy(20.9${\rightarrow}$21.4${\rightarrow}$22.1). Heat spreadability of all the samples in Martin melting diameter was revealed to be good in order of control, ASA, SSOS, SHPP and especially the Korean rice cake added with SHPP was shown to be the best in heat spreadability. In color, sensory examination and textural characteristic of the Korean rice cake added with modified starches, the L$^*$value was not changed practically with the storage time and seemed to be stable. The a$^*$ value of the samples was followed by control(2.21${\rightarrow}$5.34: 141.6%), ASA (2.01${\rightarrow}$4.22: 110.0%), SSOS (2.78${\rightarrow}$4.87: 75.2%) and SHPP (2.12${\rightarrow}$3.40: 60.4%) in order of color change. Also the b$^*$ value of the samples was followed by control(4.32${\rightarrow}$6.35: 47.0%), ASA (4.66${\rightarrow}$5.73: 23.0%), SSOS (4.90${\rightarrow}$5.89: 20.2%) and SHPP (4.89${\rightarrow}$5.12: 4.7%) and there was the least (or no) color change with the SHPP. Textural characteristics of samples was shown to be the highest in case of modified starch addition and especially SHPP appeared to be the best in texture.

• Economic and Environmental Geology
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• v.49 no.6
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• pp.491-504
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• 2016

Jinwon Au-Ag deposit is located in the Uijin gun which is southeast 300 km from Seoul. The deposit area consists of mainly Precambrian Hongjesa granite, which occurs as porphyroblastic texture, medium grain and composed of quartz, feldspar and mica. This deposit consists of four parallel hydrothermal quartz veins that fill NE oriented fractures in Precambrian Hongjesa granite. The grade of quartz veins contain from 3.0 to 21.4 g/t (average 6.4 g/t) gold and from 5.0 to 252.0 g/t (average 117.9 g/t) silver, respectively. They vary from 0.2 m to 0.6 m (average 0.3 m) in thickness and extend to about 200 m in strike length. Quartz veins occur as massive, network, cavity, breccia, crustiform, comb and zonal textures. Wallrock alteration has silicification, sericitization, pyritization and argillitization. The mineralogy of the quartz veins consists of quartz, arsenopyrite, cassiterite, pyrite, sphalerite, chalcopyrite, galena, electrum, tetrahedrite, canfieldite, argentite, Ag-Sb-S mineral, Mn-Fe-O mineral, Pb-O mineral and Pb-P-Cl-O mineral(chloro-pyromorphite). Chemical compositions of minerals from this deposit are as followed; Fe/Fe+Mg of sericite is from 0.32 to 0.71, As content of arsenopyrite ranges from 27.91 to 30.33 atomic %, FeS content of sphalerite range from 9.77 to 16.76 mole %, Ag content of electrum is from 29.42 to 37.41 atomic % and Ag content of tetrahedrite range from 32.17 to 36.53 wt.%, respectively. Baased on mineralogy and chemical compositions of minerals from Jinwon Au-Ag deposit, deposition of minerals was caused by a change in temperature, oxygen fugacity($fO_2$) and sulfur fugacity($fS_2$) from the near neutral hydrothermal fluid evolved by reaction with wallrock.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1339-1346
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• 2015

In a previous study, baekseolgi with xylitol or sucralose was comparable to baekseolgi with sugar in terms of all sensory characteristics. However, the hardness of sucralose baekseolgi increased considerably during storage while that of xylitol baekseolgi remained unchanged. To improve the physical limitations observed in sucralose baekseolgi, a combination of sucralose and xylitol were substituted for sugar when preparing baekseolgi (SL0~SL100, SLn; baekseolgi where sugar was replaced with n% sucralose and 100-n% xylitol based on relative sweetness to sugar). All SLn baekseolgi samples were not significantly different from sugar baekseolgi in terms of sensory properties. The moisture content was not different between sugar and xylitol baekseolgi (SL0), but decreased significantly as the amount of sucralose increased (P<0.01), which correlated with cohesiveness of baekseolgi. Texture profile analysis revealed that hardness of SLn baekseolgi increased without any noticeable change in moisture content after storage at $4^{\circ}C$ for 7 days. In addition, the hardness after storage was the highest in sucralose baekseolgi (SL100), which was comparatively lower in SL0~SL80 containing xylitol presumably due to the hygroscopic characteristics of xylitol. In particular, SL20 was found to be comparable to sugar baekseolgi in terms of moisture and cohesiveness during storage. The results showed that the combination of xylitol and sucralose could be a potential sugar substitute in terms of not only sensory characteristics but also physicochemical properties.

• Journal of the Korean Society of Costume
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• v.50 no.7
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• pp.195-218
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• 2000

This study investigates the characteristics of European knitted works from a historical perspective. Specifically, this study deals with the following research topics: 1) the origin and development of knitting. 2) the characteristics of knitting industry according to the change of times, 3) the comparison of local knitting patterns and cultures. 4) 7he symbolic meaning of the designs in the knitted works and theire functions. This research is barred on the survey of the relevant literature and photographs. The results of the study are summarized as follows. 1) The introduction of knitted works was closely connected with the climatic and socio-economic conditions of the places of the origin. Knitted work developed mostly in Northern Europe, a cold area, and the barren, mountainous coastal areas where people frequently used woolen materials for clothes. 2) In ancient times, abstract and geometric patterns have developed in Europe under the influence of Arabian knitted work. Middle Ages saw the flourishing of Arabian knitted works representing the authority of the church. In early modern times, the knitted work assumed the wealth of the royal families and the nobles. But afterward it was gradually Popularized among the middle classes. Knitting was then regarded as one of the women's major cultural activities. However, recently in the interwar periods. the knitting industry did not flourish and the knitted works came to serve merely as comfort goods by political urge. Knitted works were introduced in Korea around 1870 (the 7th or 8th year of king Kojong era) by Catholic missionaries and they started to be made by machine in 1917. 3) As for the propagation of the knitted work into Europe, there are three routes estimated. The traditional knitting patterns of local areas and their characteristics are summed up as follows : (1) England Guernseys are thick dark blue wool, whereas Jerseys are thinner and of various colors. The knitted shawls of Shetland are world-famous for their fine, lace-like texture that they can be through a wedding-ring. The knitted work of Fair Isle shows several distinctive features, such as the use of no more than two colors, patterns with diagonal lines. symmetry within the patterns, the prominent OXO patterns, and horizontal bands of patterning. The representative knitted work of Aran is Aran sweater made for fishermen to developed from guernseys of Scotland. (2) Scandinavian countries are distinguished from other countries by their conservative but creative cultural tradition. Their knitting patterns are characterized by small geometric figures such as dots, triangles, squares, rhombuses, and crosses used often with stars and roses. Scandinavian knitting is also salient for its vertical stripes and simple motifs repeating at short intervals. (3) Baltic area : The Latvian and Lithuania stockings have very ornate patterns. Many of the Estonian knit stockings and mittens share designs. Komi was well-known for its symmetric diamond pattern. Komi patterns include colored stripes, borders of pattern and all-over designs of complex diagonals. (4) Balkan area : In Yugoslavia, the patterns of roses, leaves and flowers were used for stockings, gloves and leggings. Greek knitting resembled southern Russian knitting, which utilized light colored patterns with dark colors for a background. Turkish patterns are symmetric vertically or horizontally. 4) The traditional knitting patterns net only carried symbolic meanings but also served as means of communication. First of all, patterns had incantatory meanings. Patterns also represented Power or authenticity Patterns were symbolic of one's social standing, too. The colors, motifs and their arrangements were very important features symbolizing one's social position or family line. People often communicated by certain pieces of knitted work or patterns.