• Journal of the Korean earth science society
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• v.21 no.4
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• pp.437-448
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• 2000

The Middle Carboniferous Gabsan Formation is distributed in the Cheongrim area of southern Yeongwol and the Mt. Gachang area of Chungbuk Province. This study was carried out to investigate the lithological characters and geochemical composition of the limestones and to find out controlling structures of the limestones of the formation. The limestones of the Gabsan Formation are characterized by the light gray to light brown in color and fine and dense textures. The limestone grains are composed of crinoid fragments, small foraminfers, fusulinids, gastropods, ostracods, etc. Due to the recrystallization, some limestones consist of fine crystalline calcites. The chemical analysis of limestones of the formation was conducted to find out the contents of CaO, MgO, Al$_2$O$_3$, Fe$_2$O$_3$ and SiO$_2$. The content of CaO ranges from 49.78-60.63% and the content of MgO ranges from 0.74 to 4.63% The contents of Al$_2$O$_3$ and Fe$_2$O$_3$ are 0.02-0.55% and 0.02${\sim}$0.84% , respectively. The content of SiO$_2$ varies from 1.55 to 4.80%, but some samples contain more than 6.0%. The limestones of the formation can be grouped into two according to the CaO content: One is a group of which CaO content ranges from 49.78 to 56.26% and the other is a group of which CaO content varies from 59.36 to 60.38%. In the first group, the contents of Al$_2$O$_3$, Fe$_2$O$_3$ and SiO$_2$ range very irregularly according to the CaO content. In the second group, the values of MgO, Al$_2$O$_3$, Fe$_2$O$_3$ and SiO$_2$ are nearly same. Detailed structural analysis of mesoscopic structures and microstructures indicates the five phase of deformation in the study area. The first phase of deformation(D$_1$) is characterized by regional scale isoclinal folds, and bedding parallel S$_1$ axial plane foliation which is locally developed in the mudstone and sandstone. Based on the observations of microstructures, S$_1$ foliations appear to be developed by grain preferred orientation accompanying pressure-solution. During second phase of deformation, outcrop scale E-W trending folds with associated foliations and lineations are developed. Microstructural observations indicate that crenulation foliations were formed by pressure-solution, grain boundary sliding and grain rotation. NNW and SSE trending outcrop scale folds, axial plane foliations, crenulation foliations, crenulation lineations, intersection lineations are developed during the third phase of deformation. On the microscale F$_3$ fold, axial plane foliations which are formed by pressure solution are well developed. Fourth phase of deformation is characterized by map scale NNW trending folds. The pre-existing planar and linear structures are reoriented by F$_4$ folds. Fifth phase of deformation developed joints and faults. The distribution pattern of the limestones is mostly controlled by F$_1$ and F$_4$ folds.

• Korean Journal of Heritage: History & Science
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• v.20
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• pp.239-278
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• 1987

보성군에서 수집한 민요들의 의식·노동·유희요(謠) 별(別)로 정리하였다. 의식요(儀式謠)로는 걸메당·상여·독경(讀經)소리가 실렸다. 전래(傳來) 혼인식(式)에 있어서의 가마소리인 걸메당소리는 전국의 몇 곳에서만이 가창자가 남아 있는 희요(稀謠)이다. 상여소리(처음에 운구 들어 울릴때의 긴소리, 길 갈 때의 가난보살과 어가리넘자, 비탈길 오를 때의 나무아미타불, 달구소리)는 전남지방에 널리 전파되어 있는 것과 동계(同系)이다. 노동요(謠)는 주로 농요(農謠)<광의(廣義)>가 수집되었다. 소동패전갈을 수록하였다. 모심기곡(曲)은 공(共)히 일반 농부가 쪼임에 비하여 모찌기와 논매기곡(曲)(<표2>참조)은 다양성을 띄웠다. 산아지로고나곡(曲)은 전(全) 면(面)에 두루 퍼져 있으며 논맬 때, 장원질소리, 소동패노래에도 쓰인다. 산떨이(올라간다)는 고흥군의 것과 같다. 터 다지는 노래로는 얼럴럴 상사도야를, 상량노래로는 어유아 상량이야를 부른다. 줄메고 나가는 노래의 받음구는 위야허허 또는 상사뒤여뒤여(회촌면)이다. 유희요(謠)는 남사당의 덜미 (꼭두각시극)노래인 떼루와 제나난실을 싣고 그 위에 치마·줌치·사위·강도령·이노래 등을 실었다.

• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.61-69
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• 1991

Brewing method and quality of 10 sample of traditional Dungge-Jang in Kyungsang-Do area were investigated. In order to improve the taste of Dungge-Jang, some amount of boiled bean was added in the Dungge-Jang at early stage of fermentation. The level of amino nitrogen turned out to be low while that of water soluble protein and salt soluble protein was high. Glutamic acid, aspartic acid and proline were the major amino acid in water and salt soluble protein in traditional Dungge-Jang in Kyungsang-Do area. The content of total sugar and free reducing sugar were found to be considerably high, and among the free sugar, glucose was the highest$(2.16{\sim}4.02\;mg/ml)$, followed by maltose and maltotriose. Activities of acid protease and liquefying amylase were $0.13{\sim}1.36$ unit per milliliter and $10.18{\sim}15.19D^{40o}_{30}$ respectively. Result of sensory evaluation showed that the good Dungge-Jang turned out to have well harmonized taste of flavor, sweetness and sourness while the color looked slightly dark and yellow.