• Journal of Life Science
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• v.15 no.4 s.71
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• pp.522-527
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• 2005

A total of 5 female elk dEER $(220kg\pm10kg)$ were included in a study on the changes in physicochemical properties of deer meat during storage at $4^{\circ}C\;and\;-2^{\circ}C$. The deer was exposed to normal pre-slaughter handling and put under anesthesia before slaughtered. The loin and leg cuts were deboned from the carcass after 24hrs slaughter. The samples weighing approximately 300g were packaged using wrap packaging and stored for 3, 7, 11 and 15 days at $4^{\circ}C\;and\;-2^{\circ}C$. Water-holding capacity was decreased with increasing storage days at $4^{\circ}C\;or\;-2^{\circ}C$, respectively The deer meats kept at $-2^{\circ}C$ showed lower TBARS value than the meats kept at $4^{\circ}C$, and it was possible to extend the storage period of the meats. VBN values of the meats kept at $4^{\circ}C\;and\;-2^{\circ}C$ showed as edible values after storage for 15 days, although there were no significant differences among the storage temperature. pH values of loin and leg tended to be increased with the passage of storage time, and the values of the meats kept at $-2^{\circ}C$ was lower than that at $4^{\circ}C$. The change of meat softness was remarkable at $4^{\circ}C$, and the change at $-2^{\circ}C$ was slow. Therefore, it was effective to extend the storage period when the meats were kept at $-2^{\circ}C$. Color of the meats kept at $-2^{\circ}C$ was darker than that at $4^{\circ}C$, the index of red color was higher for the meats kept at $-2^{\circ}C$, and yellow color of meats kept at $-2^{\circ}C$ was more rapidly changed with the passage of storage time.

• Journal of Conservation Science
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• v.31 no.1
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• pp.21-27
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• 2015

The Phoenix-shaped Glass Ewer, which is No. 193 National Treasure, was seriously damaged by a unique form of green glass pieces when excavated among a number of burial accessories of Hwangnamdaechong known to have been formed in the 5th century. While it has long been exhibited at the National Museum of Korea since its treatment for conservation treatment at conservation science laboratory in 1984, the existing adhesive materials seriously deteriorated for the 30 years, and the condition was quite unstable. The epoxy resin used as a restorative materials turned yellowing due to the light and heat so much that it was no longer able to exhibit it in a stable and effective manner. As a result, a re-treatment for conservation was conducted lately. This study focuses on the three pieces of Gold wires used to carefully wrap up the handle of the Phoenix-shaped Glass Ewer broken into three pieces, which has not been studied so far. As for the analysis method for Gold wires, SEM-EDS and Stereo Microscope were used for nondestructive analysis. First of all, the result of the SEM-EDS analysis shows that the composition was Au 91.9 wt.%-Au 92.8 w.t% and Ag 5.9 wt.%-Ag 6.5 wt.%, which indicates that it was an alloy made of Au and Ag. The production technique of Gold wires was also observed by means of optical microscopes. In general, Gold wires were manufactured by a drawing process in which a lump of gold was beaten or pulled out of a hole or by a process of twisting a gold plate. However, Gold wires separated from the handle of the Phoenix-shaped Glass Ewer did not involve any trace of twisting on the surface. Rather, fine vertical stripes were observed with the sections filled up. Hence, it is thought that this Ewer went through a drawing process and then was mended. As a result, no certain relation with the golden mending material used for the Phoenix-shaped Glass Ewer was verified. The findings above indicate that most of the existing researches on Gold wires recognized them, not as separate remains, but merely as a component of other golden remains. Thus, there has been little systematic study on the manufacturing techniques of Gold wires. The future study on Gold wires may verify the correlation between the Gold wires used to fix the handle of the Phoenix-shaped Glass Ewer, which is examined in this study, with that of golden remains in the Silla era.

• Korean Journal of Food Science and Technology
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• v.45 no.1
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• pp.59-69
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• 2013

This study investigated the frequency, amount and consumption patterns of 50 potentially hazardous foods (PHF) along with consumers' risk perceptions towards PHF in Korea. A quantitative survey was performed from May through August by trained interviewers, surveying 1,000 adults aged over 18 who were randomly selected from six major provinces in Korea. Consumers perceived seafood, including shellfish, mussel, sashimi and sushi, as the top foods with the highest risk, followed by raw sliced beef. The food with the highest frequency intake per month was leafy vegetables, which is used to wrap other foods, followed by blanched vegetables, fried chicken, etc. The group of middle aged individuals with economic stability had the highest frequency intake of sashimi and sushi. Respondents living in small regions consume greater PHF portions at once. Food safety education with regard to the risk of PHF is essential for consumers, with high frequent intake of PHF.