• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.670-676
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• 2016

In this study, we analyzed the utensils, covers and mats that were used for making meju, the shape of meju, and the heating method used for making meju from the 225 ways of preparing jang mentioned in the 32 volumes of the ancient cook books from 530 AD to 1950. The heating method of traditional meju bean and starch included 57 kinds of steaming, 59 of boiling, 21 of roasting + boiling, and 2 of cooking. The shape of meju included 41 kinds of egg, 27 of ball, 22 of lump, a kind of doughnut, 8 kinds of hilt, 6 of flat, 4 of chip, and a kind of square. Among the 72 gochoojang meju, the heating method of bean included 9 kinds of boiling, and 6 kinds of steaming; whereas the heating method of starch included 19 kinds of steaming of dough, 11 of rice cooking, and 5 of boiling of dough. The utensils for molding of bean meju were 49 kinds of straw sack, 14 of round straw container, 11 of heating bed, 7 of large straw bowl or Japanese-snailseed, 5 of jar, 4 of ditch, 3 of straw bowls, 2 of pottery steamer of dough, 2 of gourd, and a kind of long round bamboo bowl and sack of straw. The cover and the mat used for molding of meju included 36 kinds of straw, 17 kinds of paper mulberry leaf, 15 of wide straw seat, 14 of mugwort, 11 of pine tree leaf, 10 of soybean leaf, 6 of cocklebur leaf, 6 of sumac leaf, 6 of barley straw, 6 of mulberry leaf, 5 of fallen leaf, 5 of cogon grass, 4 of reed seat, 3 of scrap of cloth, 2 of Indian bean tree leaf, a kind of reed. There were only 5 kinds of hanging.

• Journal of Nutrition and Health
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• v.42 no.1
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• pp.78-96
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• 2009

The purpose of this study was to analyze and evaluate the menu served in government offices foodservice by using Kasavana & Smith's Menu-Engineering. Sales and food costs were collected from the daily sales reports for a year from Jan 2 to Dec 31 in 2007. Calculation for menu analysis and customer's data were done by computer using the MS 2003 Excel spreadsheet program and SPSS 12.0 package program. Menu mix% (MM%) and unit contribution margin were used as variables by Kasavana & Smith. Four possible classifications by Menu-Engineering technique were turned out as 'STAR', 'PLOWHORSE', 'PUZZLE', 'DOG'. The main menus served during a year were 128 dishes and about 141 peoples visited this restaurant daily. The mean age of the men was $44.1\;{\pm}\;6.3$, women were $32.7\;{\pm}\;6.4$ and showed that was statistically higher than that of women (p < .0001). The rates of STAR menus were 'Western style (75.0%)', 'guk/tang-ryu (48.1%)', 'jjigae/ jeongol-ryu (23.1%)', 'bap-ryu (17.2%)' in sequence. There were no STAR menus in gui/jorim/jjim-ryu. PLOWHORSE menus were 'gui-ryu (75.0%)', 'guk/tang-ryu (29.6%)', 'bap-ryu (27.6%)' in sequence. There were no PUZZLE or DOG menus in 'jjigae/jeongol-ryu'. PUZZLE menus were 'jorim/jjim-ryu and Myeonryu (each 33.3%)', 'bap-ryu (31.0%)' in sequence. PUZZLE menus were a lots of 'Chinese food (75.0%)' and 'myeonryu (55.6%)'. This study provides the basic data based on regularly menu analysis method applied the scientific menu analysis techniques in government offices food services, I'd like to suggest that the menu management must be done based on the necessity and result of menu analysis according to the seasonal and middle, long-term plans.

• Journal of Convergence for Information Technology
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• v.10 no.2
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• pp.89-95
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• 2020

Total polyphenol content and biological activities of water and methanol extract from Aronia melanocarpa berry, leaf, stem and twig were analyzed to investigate the potential for a bio-functional material. The polyphenol content of leaf and twig extracts were higher than those of berry and stem extracts. DPPH radical and ABTS radical scavenging activities of both extracts, were measured in order of twig, leaf, berry and stem. Tyrosinase inhibitory activities of water extract were measured in order of berry, leaf, twig and stem. Those of methanol extract were measured in order of twig, leaf, berry and stem. The nitrite-scavenging ability of water and methanol extract were measured in order of berry, leaf, twig and stem. Consequently it was shown that the non-edible parts of aronia, leaf and twig, had antioxidant activities and nitric oxide scavenging activities. It is expected that these materials could be used as functional bio-materials in bio-health care products including cosmetic products.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.12
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• pp.7416-7423
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• 2014

More than 15 years has passed since the completion of the Haeundae and Hwamyong newtown areas, and various problems have emerged, The residents of the new down town area are now seeking a proper management plan through research into the residents' satisfaction. The results showed that the target area has differences, according to the object of development, location condition and characteristics of the residents. Therefore, the results present each new town area with a different management plan. Finally, an overall maintenance plan, and the establishment of an organization for the supervision and management of continuous operation system is suggested.

• Proceedings of the Korean Vacuum Society Conference
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• 2014.02a
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• pp.422.1-422.1
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• 2014

E-textile과 같은 웨어러블 전자소자는 휴대용 전자소자, 의료센서 및 디스플레이 등을 포함하는 다기능 직물등의 적용가능 응용분야에서의 잠재력으로 인하여 많은 관심을 가지고 있다. 따라서 본 논문에서는 이같은 응용분야에 적용하기 위하여 전기방사를 이용한 나노크기의 나일론 섬유를 제작하고 reduced graphene oxide를 섬유에 코팅하여 전도성을 가지는 나노섬유를 제작하였다. 나일론 알갱이를 포름산에 녹인 용액을 이용하여 전기방사를 통해 약 100 nm 두께를 가지는 나노섬유를 제작하였다. 제작된 나일론 섬유와 그래핀 옥사이드 사이의 결합력을 향상시키기 위하여 BSA(bovine serum albumin)으로 표면 처리를 하였다. 마지막으로 나일론 섬유에 코팅된 그래핀 옥사이드를 hydrazine을 이용하여 환원하여 전도성을 가지는 섬유를 제작하였다. 제작된 전도성을 가지는 섬유는 약 10 kohm 정도의 저항을 가지는 것을 확인하였으며, 물리적인 외부 변형에서도 안정적으로 전도성을 가지는 것을 확인하였다. 이러한 전도성을 가지는 나노섬유는 웨어러블 전자소자를 제작하는데 응용 가능할 뿐만 아니라, 전기방사를 통한 나노구조물 제작 기술을 가스센서, 바이오센서, 태양전지, 나노소자등 다양한 분야에 적용 가능한 우수한 기술이라고 생각한다.

• The Korean Journal of Zoology
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• v.24 no.1
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• pp.38-57
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• 1981

Cardell, Jr. (1964)는 도룡뇽의 뇌하수체 전염에서 5가지의 분비세포를 구분하였으며 Dent와 Gupta (1967), 그리고 Iturrza (1964)는 영원류에서 5가지 분비세포를 구분하여 보고한 바 있다. 또 Doerr-Schott (1965)는 개구리에서 5가지 분비세포를, Mira-Moser (1969, 1970)는 6가지의 분비세포와 한가지의 무과립세포를 구분하였다. Shinkawa등 (1972)도 역시 7가지 cell type을 구분하였다. Shinkawa와 Nakai (1972)는 참개구리에서 역시 7가지 cell type을, 그리고 이들이 선정한 3 cell type에서 ACTH를 분비한다는 사실을 보고 하였다. 이에 본 연구자들은 산개구리를 재료로 하여 우선 동면기의 것을 실험하였던 바 7가지 cell type을 구분한 바 있고, 다시 활동기의 것을 재료로하여 세포내 소기관의 변화를 관찰하였는데 여기서 몇가지 차이점을 보고하는 바이다.

• Proceedings of the Korea Multimedia Society Conference
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• 2002.05c
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• pp.170-175
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• 2002

영상분할이나 연결요소 추출 등에 의해 구해진 물체 영역의 경계 부분에 잔가지 모양으로 나타나는 잡영가지는 물체의 형상 특징 연산 및 인식 과정에서 오류를 일으키는 원인이 되므로 효과적으로 제거할 수 있는 방법이 필요하다. 기존의 연구에서는 한 픽셀 두께의 잡영가지만을 제거할 수 있는 방법이 제안되었다. 본 연구에서는 부분적으로 두 픽셀 이상이 뭉쳐져 둥그스름한 덩어리(blob, 블럽)를 형성하고 있는 잡영가지도 4-8-방향 윤곽선 추적에 의해 제거할 수 있는 방법을 제안한다. 먼저 잔가지를 구성하고 있는 픽셀과 물체 영역을 구성하는 픽셀을 개략적으로 분리한 후, 윤곽선 추적물 하면서 사용자가 정의한 크기보다 작은 블럽을 포항한 잔가지를 추출해낸다. 이어서, 이러한 잔가지를 사용자가 정의한 잡영가지의 크기와 비교하여 최종적으로 제거할 수 있도록 한다. 이와 같이 사용자 입력 변수에 따라 잡영가지에 대한 개념을 보다 확장하여 자유롭게 정의할 수 있도록 명시화 함으로써, 영상의 특성에 따라 보다 유연하게 잡영가지를 정의하여 제거할 수 있도록 하였다.

• 건강소식
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• v.3 no.5 s.20
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• pp.24-27
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• 1975

이른바「질」자가 붙는 병치고 잘 낫는 병이 없다. 그렇다고 죽지도 않는다. 병의 형태도 가지가지 이고, 치료법도 가지가지다-치질도 그런 병의 한 가지. 그러면 치질은 왜 생기며, 완전하게 고칠 수도 있을가.

• Journal of Sericultural and Entomological Science
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• v.17 no.1
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• pp.27-29
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• 1975

The experiment was carried out to establish a reasonable harvesting method of mulberry shoots with branches by thin out in spring, comparing with thin-out harvest, and the results are as follows. 1. In spring, the thin-out harvest showed no remarkable effect in the results of seven days interval cutting down, except for the treatment of thinning-out thinner branches. 2. There was no significance between the control and the thinning-out thinner branches, but a tendency to increase a little harvest. Therefore, few shoots of thin branches should be cut down for the 4th instarlarvae and the rest of branches for the 5th instarlarvae. 3. The thin-out of the thicker branches showed the worst result of others, because it can hardly expect for 7 days after cutting down the thicker branches.

• Journal of the Korean Society of Food Culture
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• v.5 no.3
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• pp.277-286
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• 1990

Sun is the one of steaming cook and mainly boiled the main material of vegetables and etc. In this thesis, according to the kinds of sun was to analysis reference frequency to them the materials measuring unit of materials, the terms of working and the kitchen utensil by books published in korea from 1420 to 1987. 1. It was 18 kinds of sun in our traditional documents. 2. Materials were classified into the main-material, submaterials and seasionings. 3. There were 20 kinds of measuring units, of them 9 kinds were for volume, 6 kinds were for quantity and the rest measuring units were 5 kinds. 4. There were 12 kinds of kitchen utensil for cooking, they were mainly used a chaeban, chae, castle. 5. There were 18 kinds of cooking terms. The terms of them, 6 kinds were for heating methods, 12 kinds were for the cutting process.