A prototype of the GMT FSM has been developed to acquire and to enhance the key technology – mirror fabrication and tiptilt actuation. The ellipsoidal off-axis mirror has been designed, analyzed, and fabricated from light-weighting to grinding, polishing, and figuring of the mirror surface. The mirror was tested by using an interferometer together with CGHs, which revealed the surface error of 13.7 nm rms in the diameter of 1030 mm. The SCOTS test was employed to independently validate the test results. It measured the surface error to be 17.4 nm rms in the diameter of 1010 mm. Both tests show the optical surface of the FSMP mirror within the required value of 20 nm rms surface error.

The quality characteristics of Backsulgi added with red rice flours at different ratios were investigated to apply in the food industry. The moisture, crude protein, crude lipid, ash and amylose contents of the red rice flour samples were 5.3, 9.5, 2.0, 1.1 and 4.7%, respectively. The pasting properties of the non-waxy rice flour mixtures to which red rice flour samples were added were measured by RVA. As the content of red rice flour increased, the values of peak viscosity, final viscosity, breakdown and setback were decreased, while the pasting temperature was not significantly affected. The lightness (L) value of the Backsulgi decreased, but the redness (a) value, moisture content and the degree of gelatinization increased with an increase in the red rice flour samples. The hardness increased, while cohesiveness, springiness and chewiness decreased with the increase in the red rice flour. The overall acceptance of sensory evaluation showed the highest value for 8% red rice (BRWM8). In conclusion, the addition of 8% red rice flours could improve the sensory quality of the Backsulgi as well retrogradations.