• Applied Biological Chemistry
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• v.34 no.4
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• pp.373-378
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• 1991

The skin and fleshy substance on the net fiber of sponge-gourd fruit pressed mechanically was removed with 0.2% NaOH solution in $3{\sim}5$ hours. The treatment of 0.2% NaOH with 0.02% Monopol(non-ionogenic polyoxethylen derivative) as surfactnat and with 0.1% $Ca(OCl)_2$ as bleaching agent enhanced the effect to remove the fleshy substance and improve the quality of net fiber. Also, the wet hardness and tensile strength of net fiber were controlled by the crosslinkage of the fiber with glu tardialdehyde, glyoxal, and formalin, respectively. The net fiber was stable on the acid and alkaline solutions. Also the range of temperature to degradate the fiber was $338{\sim}385^{\circ}C$. These values indicated a fair stability. The improved net fiber can be used for raw material of bath, dish washing, oil and gas filter, and many kinds of decorations.

• Journal of Conservation Science
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• v.28 no.1
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• pp.21-27
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• 2012

In the Chosun period, the noble class usually buried the dead bodies in the lime-covered tomb. Recently their costumes are excavated while maintaining the shape. However, the textiles discovered from the inside have been degradated by a body and moisture. To conserve these textiles one of the most important thing is how to clean these textiles right after the excavation. The purpose of this study is to examine the effects of wet cleaning to minimize the color change of textile remains. For this purpose, silk and cotton were dyed with natural dyes (7 red, 1 blue, 6 yellow, 4 green and 4 purple colors), then they were kept for 6 months with pork meat at $10^{\circ}C$, and were washed by four cleaning solutions (water, anionic surfactant (SDS), non-ionic surfactant (Triton X-100) and natural surfactant (saponin)) at $20^{\circ}C$ and $40^{\circ}C$. The color change was evaluated by color difference (${\Delta}E$) between non-treated and after washed samples. From the results, it was found that the color changes are significantly different depending on the washing temperature, textile material, the cleaning agents and the type of dyes.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1115-1119
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• 1999

Chitosan was used to treat lavers during the production of dried lavers. In the procedure of washing the harvested lavers, the lavers were treated with various solutions of 0.1 and 0.01% of 30 cp chitosan and of 0.005 and 0.04% of 90 cp chitosan. Then treated lavers were processed as usual for the production of dried lavers. Significant differences between chitosan-treated and non-treated lavers were observed in flavor, in total microbial counts, and in the number of coliform microorganisms. Off-flavor of dried lavers was reduced significantly by treating with chitosan. Total microbial count was $3.7{\times}10^{4}$ cells/g in the non-treated dried lavers, but they were $5.7{\times}10^{3}$ cells/g and $2.1{\times}10^{3}$ cells/g, respectively, in the dried lavers treated with 0.01% and 0.1% of 30 cp chitosan. The number of coliform microorganisms was 240 cells/g in non-treated dried lavers. However, coliform microorganisms were not detected in the dried lavers treated with 0.1% of 30 cp chitosan. When the dried lavers were used to make Kimbab (rice rolled with laver), the number of total microorganisms increased very slowly during storage time at $20^{\circ}C$ in the Kimbab rolled with chitosan-treated dried lavers compared to that in the Kimbab rolled with non-treated dried lavers.

• Journal of Korean Home Economics Education Association
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• v.24 no.3
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• pp.143-173
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• 2012

We investigated environmental problems related to clothing, and attempted their practical solutions using Future Problem Solving Program in order to cultivate the creative character in teenagers. We applied "teaching and learning plans" to seventy-seven the first graders of high school students in 2 classes in Gyeonggi-do, one hour per day for 3 weeks, from August 23 to September 8 2011. Statistical analyses were performed using the SPSS for Windows software(version 17.0). Mean differences in results between pretest and posttest were evaluated using Student's t-test. We selected 'production of fabrics, production of clothing, disposal and recycling of clothing and washing of clothing' as the learning theme in educational content factors of 'clothing culture in consideration of environment'. And we developed thirteenth teaching and learning plans and educational materials including 4 problems, 2 worksheets, 10 team worksheets, 7 video materials and 7 Power Point materials using Future Problem Solving Program(FPSP). The measurements of fluency, flexibility, originality and problem-solving ability are significantly improved. The level of creativity in the items of fluency, flexibility and originality, in particular, exhibited marked improvement, 'below-average' to 'above-average', regardless of academic records and gender. Problem-solving ability in female students was more effective than that of male, but it showed no significant correlation with academic records. The analysis of character-change showed the highest improvement in the awareness on the protection of environment, the character factor in the educational contents. Personalities, confidence, consideration and cooperation in learning method of FPSP also exhibited a significant improvement. But character-change did not correlate with academic records or gender. In the present study, we found that home economics has a positive effect on cultivating creative character. When we selectively and properly apply a course of creative problem-solving of FPSP and a course of creative output to students, we can increase their ability to solve problems, cultivate their creative character and further enhance their interest on home economics.

• Food Science and Preservation
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• v.14 no.6
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• pp.571-577
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• 2007

Storage characteristics of fresh and thawed sliced raw fish (flounder and rockfish) washed in different solutions (tap water, A; jade water, B; 0.2% chitosan-ascorbate (CA), C; 0.03 ppm ozone water, D; 1.5% vinegar containing jade water, E; 1.5% vinegar and 0.2% CA containing jade water, F) at $10^{\circ}C$ were investigated. Changes in pH and acidity of thawed sliced raw fish (TS) during storage were lower than for fresh sliced raw fish (DS). The total microbial content (log cfu/g) of A stored for 3 days in DS was 6.7 (which represented an increase of 1 log cycle compared with day zero), but was 5.50 in B, 3.23 in C, 4.90 in D, 2.40 in E and 1.77 in F, the latter similar to counts at day zero. The degree of microbial contamination of DS and TS followed the order F > E > D > C > B > A in flounder, and F > E > C > D > B > A in rockfish. In general the hardness and chewiness of TS was less than for DS. While the effect of CA on TS texture was not significant in flounder, the effect showed in rockfish. For DS, the appearance in B, C and D was relatively good, as was freshness. Fishiness of flavor was in the order A > B > F > E > D > C. Overall acceptability of flounder and rockfish treated with C was better than treatment with the other washing agents. For TS the appearance of flounder and rockfish were good in B and C. The freshness of flounder and rockfish were in the order of D > C > B > A > E > F and D > C > B > A > E > F, respectively. Fishiness of the flavor of sliced raw fish was lowest in D, which also provided the best overall acceptability.