• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.242-242
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• 2022

As the aging population increases and interest in well-being increases, the importance of developing special crops increases. Natural medicine based on the special crops has been mainly used as an adjunct therapy for many diseases and symptoms based on culture, traditional medicine, and experience. In particular, it is attracting attention as a new resource to develop new drugs such as Artemisinin, a treatment for malaria. In order to efficiently use crops, it is essential to establish omics data such as genomes, transcriptomes, and metabolites of special-purpose crops. However, many special-purpose crops have large, heterogeneous and polyploid genomes that require high cost and long time to reference genome sequencing. Therefore, we built an inexpensive, fast, but very usefill reference transcriptome as the first step. We constructed high-quality reference transcriptom sets of Codonopsis lanceolata and Ixeridium dentatum with PacBio data. Our team will continue to construct reference transcriptoms of more special-purpose crops, and the data will be released by the National Agricultural Biotechnology Information Center (NABIC) in order to be widely used in agricultural as well as medical R&D.

• Journal of the Korean Society of Costume
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• v.55 no.6 s.96
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• pp.141-158
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• 2005

This study was motivated not only by the important role of the special make-up effects in films, but also by the prominent contributions created by make-up artists. The first objective was to study of Jack Pierce, Dick Smith, Tom Savini, Rick flake., and Stan Winston's impact in the most challenging and creative field of all make-up artistry. The second objective was to examine both affinities and differences in artistic styles as well as in make-up techniques through a comparative study of special make-up effects of horror and sci-fi movies in the 20th century films produced by Hollywood studios. The sci-fi films were designed to thrill the audience through the potential of futuristic ideas by fantastic special effects of futuristic creatures such as an extra-terrestrial, a mutant, a robot and a cyborg. In contrast, the horror films were designed to frighten the audience with more reliance on horrifying special effects including a vampire, a werewolf, a zombie and a psycho killer. Their features were shown in a common thread (masquerade, otherness and surrealism) as well as a number of different themes between horror and sci-fi films (transformation vs. extension, satanism vs. monstrosity, and primitivism vs. futurism).

• Bulletin of the Korean Chemical Society
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• v.33 no.2
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• pp.393-397
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• 2012

We report a new route to synthesize high quality zinc blende CdS and ZnS nanocrystals in noncoordinating solvent 1-octadecene, using dodecanethiol (DDT) molecules as both the sulfur source and surface capping ligands. Different reaction temperatures and Cd(Zn)/DDT molar ratios were tested to optimize the synthesis conditions. Absorption photoluminescence (PL) spectroscopy, Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD) pattern, and transmission electron microscopy (TEM) were used to characterize assynthesized nanocrystals. The narrow half width at the half-maximum on the long wavelength side of the firstexcitonic absorption peak and TEM images demonstrated nearly monodisperse size distributions of asprepared CdS, ZnS, and CdS/ZnS core/shell nanocrystals. Only trap emissions of the nanocrystals were detected when the amount of DDT was excessive, this came from the strong quenching effect of thiol groups on the nanocrystal surfaces. After overcoating with ZnS shells, band-gap emissions of CdS nanocrystals were partially recovered.

• The Journal of Korea Assosiation for Disability and Oral Health
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• v.6 no.2
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• pp.77-83
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• 2010

This article discusses the issues of benefit and risk associated with outpatient general anesthesia and deep sedation for the special need dental patients. The purpose of administering anesthesia for patients with special needs is to provide effect dental treatment. But there are many complications such as sore throat, nausea and vomiting, airway trauma, airway obstruction and hypoxic brain damages, etc. In order to decrease incidence of complication, before general anesthesia meticulous patient evaluation is much important. But, there are a number of factors that make it difficult to accurately assess the anesthetic risk for many people with special needs. These include limited medical workups, uncooperative behavior, and difficulties in postoperative cares, etc. But Judging from several years experience of many contries, it appears that the incidence of mortalities for people with special needs in dental setting is minimal and the incidence of morbidity is limited. In the long run, the delivery of general anesthesia and deep sedation for people with special needs can be considered a very safe and successful procedure.

• The Journal of Korea Assosiation for Disability and Oral Health
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• v.9 no.2
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• pp.91-97
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• 2013

The objective of this study was to explore perceptions of dental student of patients with special care. Their satisfaction with education, and their professional attitudes and behavioral intentions concerning treating these patients were the issues of this paper. Paper-and-pencil survey data were collected from 289 dental students at the school of dentistry, Seoul National University. Most respondents agreed that it is important to be educated about providing care for patients with special needs at the school. The higher grade students they are, they got the higher degree of understanding about treating these patients and the more satisfaction with the education. However, their intentions to treat these patients in their future professional lives were negatively correlated with degree of students. Based on these findings, it is recommended that school curriculum about treating patients with special care be reconsidered to develop students' comfort level in treating special needs populations.

• Journal of the Korean Dietetic Association
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• v.14 no.2
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• pp.152-165
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• 2008

The purpose of this study was to investigate the status of implementing special events within school foodservice operations. A total of 359 questionnaires were distributed to dietitians employed at school foodservice operations in Busan from July 1 to 31, 2006 (response rate: 93%). The results indicated that approximately half of the respondents (47.7%) did not implement special events. The types of special events that foodservice operations had most frequently implemented were 'traditional festival day events' (19.0%), 'subdivisions of the season events' (18.3), 'seasonal events' (17.1%), 'school events' (13.0%), 'single day events' (10.2%). According to the dietitians' characteristics, older dietitians implemented 'healthy food events' more frequently than younger dietitians. 'Traditional festival day events' (p<0.05) and 'subdivisions of the season events' (p<0.01) were more frequently implemented in independently managed foodservices than in contract operations. On the other hand, 'international food events', 'gift events', and 'healthy food events' were more frequently implemented in contract foodservices than in independent operations (p<0.001). Dietitians from elementary and middle schools implemented 'winter solstice', 'midsummer', 'children's day', and 'school foodservice day' events more frequently, whereas dietitians from high schools implemented 'midsummer', 'Valentine's day', and 'teacher's day' events more frequently. Most dietitians (94%) had never received education or training for special event marketing previously. Therefore, these results suggest there may be a need to develop educational programs on special event marketing for dietitians.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.4
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• pp.491-501
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• 1997

The purpose of this study was to investigate the storage and cooking of eggs in addition to the purchase of special eggs. This survey was tarried out through questionnaire and subjects were 429 housewives whose children were middle or high school students in Kyunggi-do and Inchon. Most housewives began to purchase special eggs one year ago. When housewives purchased special eggs, the first consideration was in order of nutrition, freshness, price and preference. The higher housewives' education level was, the higher they took nutrition into consideration. More than half of housewives replied that the proper package of special eggs was 10 eggs or more, and perceived that the period between producers of eggs and consumers was less than 5 days. Most housewives did the freshness test by checking roughness of shell surface or the interior quality of egg yolk and white after purchase. Also most housewives stored eggs in the inside rack of refrigerator door. Most housewives served dishes made from eggs more than 2 or 3 times per week and perceived that soft-boiled eggs are foods easy of digestion. These results suggested that it is necessary to supply fresh and nutritious eggs and to develop various dishes made from eggs for quickly-prepared meals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.734-743
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• 1995

This study was conducted to summarize the known kinds and characteristics of traditional special kimchies in Pusan and Kyungnam province. The taste of kimchi varies from region to region within Korea. In the southern part of the country, where the weather is much warmer, more salt is added along with salted anchovy(Myulchi Jeot), and the kimchi is less juicy and richer in flavor. More than 180 different varieties of kimchi are reported in Korea, but there are 30~40 different kinds of kimchi in Pusan and Kyungnam province depending on the main ingredients are known. Puchu kimchi(leek kimchi), Uung kimchi(burdock kimchi), Kongnip kimchi(soybean leaf kimchi) are the typical traditional special kimchi in Pusna and Kyungnam province. Todays, dietary cultures has been gradually changed, and diminished the local characteristics. Also, these tendency appears in the taste of the traditional special kimchi. However, it still remains the distinciton in the taste, ingredients and the methods of preparation of kimchies of Pusan and Kyungnam province. In this paper, the dispersed informations on the kinds, characteristics, and the preparation method of the special kimchies known in literatures and inherited persons in Pusan and Kyungnam province were tried to put together.

• Journal for History of Mathematics
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• v.19 no.1
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• pp.79-90
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• 2006

The purpose of this paper is to derive the ratios of trigonometric special angles from Euclid's by constructing regular pentagon and decagon. The intention of this paper is started from recognizing that teaching of the special angles in secondary math classroom excessively depends on algebraic approaches rather geometric approaches which are the origin of the trigonometric ratios. In this paper the method of constructing regular pentagon and decagon is reviewed and the geometric relationship between this construction and trigonometric special angles is derived. Through such geometric approach the meaning of trigonometric special angles is analyzed from a geometric perspective and pedagogical ideas of teaching these trigonometric ratios is suggested using history of mathematics.

• Journal of the Korean Society of Fashion and Beauty
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• v.1 no.1 s.1
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• pp.79-94
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• 2003

The purpose of this study was to discuss how make-up materials were used for the design techniques of special make-up that is part of impersonation, what kinds of materials were applied to special make-up design and how they were utilized, in a bid to find out more materials available for each of diverse design techniques in pursuit of better make-up design. The most widely used materials were divided into transformational and supplementary types, and the focus of this study was placed on two different design techniques. One put transformational materials to use, and the other utilized supplementary materials that also could serve as alternative and effect materials. Unlike general make-up that pursues beauty, special make-up focuses on realistic effect, and it cannot make any progress without newer, diverse materials which are increasingly gaining in importance. Although special make-up designing is a skilled technique that requires systematic knowledge of theories, proper materials and repeated practice, there is no absolute standard for it, since it is a product of imagination and depends on delicate hand skills and its effect hinges on individual viewer's visual perspective. In the future, more comprehensive and broader-scale experiments are called for to tackle this problem.