• Korean Journal of Heritage: History & Science
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• v.48 no.2
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• pp.142-157
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• 2015

This study examines how traditional knowledge functions in the specific techniques to make pottery in terms of the traditional knowledge on the pottery techniques of Onggi potters. It focuses on how traditional pottery manufacturing skills are categorized and what aspects are observed with regard to the techniques. The pottery manufacturing process is divided into the preparation step of raw material, the molding step of pottery, and the final plasticity step. Each step involves unique traditional knowledge. The preparation step mainly comprises the knowledge on different kinds of mud. The knowledge is about the colors and properties of mud, the information on the regional distribution of quality mud, and the techniques to optimize mud for pottery manufacturing. The molding step mainly involves the structure and shape of spinning wheels, the techniques to accumulate mud, ways to use different kinds of tools, the techniques to dry processed pottery. The plasticity step involves the knowledge on kilns and the scheme to build kilns, the skills to stack pottery inside of the kilns, the knowledge on firewood and efficient ways of wood burning, the discrimination of different kinds of fire and the techniques to stoke the kilns. These different kinds of knowledge may be roughly divided into three categories : the preparation of raw material, molding, and plasticity. They are closely connected with one another, which is because it becomes difficult to manufacture quality pottery even with only one incorrect factor. The contents of knowledge involved in the manufacturing process of pottery focused are mainly about raw material, color, shape, distribution aspect, fusion point, durability, physical property, etc, which are all about science. They are rather obtained through the experimental learning process of apprenticeship, not through the official education. It is not easy to categorize the knowledge involved. Most of the knowledge can be understood in the category of ethnoscience. In terms of the UNESCO world heritage of intangible cultural assets, the knowledge is mainly about 'the knowledge on nature and universe'. Unique knowledge and skills are, however, identified in the molding step. They can be referred to 'body techniques', which unify the physical stance of potters, tools they employ, and the conceived pottery. Potters themselves find it difficult to articulate the knowledge. In case stated, it cannot be easily understood without the experience and knowledge on the field. From the preparation of raw material to the complete products, the techniques and traditional knowledge involved in the process of manufacturing pottery are closely connected, employing numerous categories and levels. Such an aspect can be referred to as a 'techniques chain'. Here the techniques mean not only the scientific techniques but also, in addition to the skills, the knowledge of various techniques and levels including habitual, unconscious behaviors of potters.

• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.8 no.12
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• pp.425-435
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• 2018

The purpose of this study is to investigate the cultural value as well as business value of Juk-Bang-Ryeum(fishing instrument made by bamboo weir) by the investigation of remains in Gyeongnam Sacheon area and reviewing various historical literatures. The research will contribute to make back data necessary for the registration of World Heritage(UNESCO) and Globally Important Agricultural Heritage Systems(FAO). Fisheries, along with agriculture, have been great significance in human history. In particular, the Fisheries has been considered very important industry due to the geopolitical characteristics of our country surrounded by the sea. We can imagine may types of fishing practices and instruments at the agricultural age. Nonetheless, there are a few fishery heritages such as collecting and hunting tools that remains today. Fortunately, there are many Juk-Bang-Ryeum which is actually operate now from the past 500 years ago at the The Sacheon and Namhae areas. We could found some literature records about it in the historical ancient literatures. We could also infer that Juk-Bang-Ryeum was an important fishery resource of the country for a long time. It was built on the basis of scientific principles to capture fishes using the rapid tide of the natural geological straits, and it prove the wisdom of our ancestors. We also could found some unique cultural heritages that was important to the local community. Naturally, it has been managed as an important asset for the residents. In addition to such historical and humanistic values, it also has business and educational value. It can be useful to understand scientific fishery principles as well as fishery experience field. It has business value as an important tourism resource in the region in connection with historical relics and geological environment resources. In conclusion, it is a valuable asset to be handed down as a valuable cultural heritage.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.3 no.1
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• pp.26-27
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• 1978

It can be expected that intelligence and knowledge will be the core of the post-industrial society in a near future. Accordingly, the age of intelligence shall be accelerated extensively to find ourselves in an age of 'Communication' service enterprise. The communication actions will increase its efficiency and multiply its utility, indebted to its scientic principles and legal idea. The two basic elements of communication action, that is, communication station and communication men are considered to perform their function when they are properly supported and managed by the government administration. Since the communication action itself is composed of various factors, the elements such as communication stations and officials must be cultivated and managed by specialist or experts with continuous and extensive study practices concerned. With the above mind, this study reviewed our public service officials law with a view to improve it by providing some suggestions for communication experts and researchers to find suitable positions in the framework of government administration. In this study, I would like to suggest 'Occupational Group of Communication' that is consisted of a series of comm, management positions and research positions in parallel to the existing series of comm, technical position. The communication specialist or expert is required to be qualified with necessary scientific knowledge and techniques of communication, as well as prerequisites as government service officials. Communication experts must succeed in the first hand to obtain government licence concerned in with the government law and regulation, and international custom before they can be appointed to the official positions. This system of licence-prior-to-appointment is principally applied in the communication management position. And communication research positions are for those who shall engage themselves to the work of study and research in the field of both management and technical nature. It is hopefully expected that efficient and extensive management of communication activities, as well as scientific and continuous study over than communication enterprise will be upgraded at national dimensions.

• Journal of dental hygiene science
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• v.14 no.4
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• pp.580-588
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• 2014

Fluoride use is the best and widespread method for dental caries prevention. The aim of this study was to investigate experience and recognition of fluoride for caries prevention focusing on majors in one university. Four hundred twenty-four university students were selected by convenience sampling with informed consent and answered the questionnaire by self recording type. The subjects except dental hygiene students knew about purpose of fluoride use (84.6%), over the count fluoride rinse (63.2%), fluoride toothpaste (61.5%), professional fluoride application (56.4%) and water fluoridation (43.6%). They experienced over the count fluoride rinse (67.5%), school fluoride rinse (45.3%), professional fluoride application (30.8%), fluoride toothpaste (28.2%) and water fluoridation (12.0%). The main information paths about fluoride were university lectures among dental hygiene students and internet and mass media, followed by nurse-teachers among non dental hygiene students. The ratios of intention to use fluoride were: 67.8% in dental hygiene, 34.9% in health, 51.4% in non-health in case of professional fluoride application for oneself, 93.1% in dental hygiene, 48.0% in health, 50.4% in non-health in case of professional fluoride application for their children, 79.0% in dental hygiene, 51.3% in health, 55.8% in non-health in case of water fluoridation. The subjects to experience and recognize fluoride for caries prevention had more positive intention to use fluoride. The answers of students majoring in health or medical care were not different from non-health, except dental hygiene. Dental professionals should try to let the public know about fluoride use for caries prevention through mass media and internet as well as individual education in dental clinics.

• Journal of the Korean Society of Food Culture
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• v.10 no.5
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• pp.377-390
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• 1995

This study was to investigate the consumption pattern and nutrition knowledge about vegetables of 184 housewives attending the school of adult and continuing education attached to DukSung Women's University. The results were summarized as follows; the average vegetable expenses were $10,000{\sim}20,000$ won per week. The frequency of purchasing vegetables was $2{\sim}3$ times a week. Respondents usually bought the vegetables at local markets and supermarkets. As for buying vegetables, all of respondents kept in mind all the time the organic vegetables were better. The price was the most important factor of their purchase in the low income households. In the family, the vegetable dishes were favored by housewives most and by sons least. Among the vegetable cooking methods, Kimchi was the most frequently used and salad was the least. Forty four percent of the respondents experienced purchasing ready made vegetable dishes in the market. The reason they bought ready made ones was the special taste of the dishes. The rest of respondents never bought cooked vegetable dishes because they thought the dishes unsanitary. Twenty seven percent of the respondents experienced purchasing. The reason for not purchasing Kimchi was the housewives' traditional prejudice of buying Kimchi in the market. Respondents have a considerable knowledge that 42 kinds of vegetables could be good for certain disease and 10 kinds of vegetables might be harmful for certain disease.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.464-477
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• 2013

There is a great need to develop a training program proven to change behavior and improve knowledge. The purpose of this study was to evaluate employee hygiene knowledge, hygiene practice, and cleanliness, before and after HACCP system implementation at one small-size restaurant. The efficiency of the system was analyzed using time-temperature control after implementation of u-HACCP$^{(R)}$. The employee hygiene knowledge and practices showed a significant improvement (p<0.05) after HACCP system implementation. In non-heating processes, such as seasoned lettuce, controlling the sanitation of the cooking facility and the chlorination of raw ingredients were identified as the significant CCP. Sanitizing was an important CCP because total bacteria were reduced 2~4 log CFU/g after implementation of HACCP. In bean sprouts, microbial levels decreased from 4.20 logCFU/g to 3.26 logCFU/g. There were significant correlations between hygiene knowledge, practice, and microbiological contamination. First, personnel hygiene had a significant correlation with 'total food hygiene knowledge' scores (p<0.05). Second, total food hygiene practice scores had a significant correlation (p<0.05) with improved microbiological qualities of lettuce salad. Third, concerning the assessment of microbiological quality after 1 month, there were significant (p<0.05) improvements in times of heating, and the washing and division process. On the other hand, after 2 months, microbiological was maintained, although only two categories (division process and kitchen floor) were improved. This study also investigated time-temperature control by using ubiquitous sensor networks (USN) consisting of an ubi reader (CCP thermometer), an ubi manager (tablet PC), and application software (HACCP monitoring system). The result of the temperature control before and after USN showed better thermal management (accuracy, efficiency, consistency of time control). Based on the results, strict time-temperature control could be an effective method to prevent foodborne illness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.557-564
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• 2006

This research was planned and executed to evaluate how the composition of Yak-sun (oriental diet therapy) can effect health conditions of people who are suffering from diet-related diseases like obesity and hyper lipidemia by taking Yak-sun in a form of nutritional supplement with our daily meals. We produced Yak-sun tea with $Ky\hat{a}lmy\hat{a}ngja$, Kamguk, $K\hat{u}m\hat{u}nhwa$, Ch'onkung and observed nutritional composition and evaluated how this tea effects on serum lipids and homocystein concentration by clinical practices. With this observation, we found out that this tea has significant effect on increasing of HDL-cholesterol, decreasing of LDL-cholesterol and homocysteine concentration, and we think that scientific and objective evaluation was done on the components of Yak-sun tea prescription. We concluded that we could apply the components not only in a form of tea, but also in other forms of various food. The information we received from this conclusion will be a basic information on how we can apply oriental medicinal resources into other food and will also be a stepping stone for medicinal herbs to step foot in the field of functional food research, which already draws sizable attention world-wide.

• Journal of dental hygiene science
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• v.5 no.3
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• pp.105-112
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• 2005

In spite of relatively low level of radiation dose used at dental clinics, long term exposure may be harmful, so radiation workers at dental clinics must be well aware of its danger. This study was to analyze the factors to have an influence on safety management behavior in the radiography chamber by understanding the relationship among the knowledge, attitudes and behavior in regard with radiation safety management by dental hygienists in order to take preventive measures for dental hygienists and suggest ideas to develop radiation safety training programs. For this, we contacted dental hygienists working at the local dental clinics for 4 months from December of 2003 to march of 2004 and obtained the following findings. 1. Concering the knowledge level of radiation safety management, $8.59{\pm}2.36$ was average score with the highest of 13 and the lowest of 3 from 15-scale test. In addition, knowledge level of radiation safety management by general characteristics showed statistically significant difference according to working experience (p < 0.001), marital status (p < 0.001), attendance rate of radiation safety management training program (p < 0.001), and type of clinic (p < 0.001). 2. Concering the attitude level of radiation safety management, $4.08{\pm}0.50$ is average score with the highest of $4.31{\pm}0.73$ and the lowest of $3.82{\pm}0.89$ by item from 5-scale test. Besides, attitude level of radiation safety management by general characteristics showed statistically significant difference according to age (p < 0.001), working experience (p < 0.05), attendance rate of radiation safety management training program (p < 0.01), and type of clinic (p < 0.001). 3. Concering the behavior level of radiation safety management, $2.89{\pm}0.77$ is average score from 5-scale test, which was relatively low in comparison with the level of attitude and the highest score was $3.82{\pm}0.94$ and the lowest $2.37{\pm}1.04$ by item. Behavior level of radiation safety management by general characteristics showed statistically significant difference according to working experience (p < 0.001) and type of clinic (p < 0.001). 4. From the survey of relationship among knowledge, attitude and behavior of radiation safety management was, we found that the higher the knowledge level of radiation safety management, the higher the level of attitude and behavior, and the higher the attitude level was, the higher the level of behavior.

• Korean journal of communication and information
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• v.16
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• pp.71-107
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• 2001

미국에서 이루어진 인터넷 중독 현상에 대한 초기 연구는 인터넷 중독을 알코올중독과 같은 개인의 정신적 질병으로 간주하는 의사들에 의해 주도되었다. 그러나 사회현상으로서 인터넷 중독에 대한 사회과학자들의 관심이 증대되면서 인터넷 중독의 원인을 밝히는 본격적인 연구가 이루어진다. 인터넷 이용과 초고속 인터넷 망 보급속도에서 세계최고 수준을 자랑하는 우리의 경우에도 인터넷 이용에 따른 많은 부정적인 현상들이 나타남으로써 사회적인 문제로 대두되고 있다. 이에 따라 인터넷 중독에 대한 일부 연구가 수행되었는데 이들 연구들은 인터넷 이용패턴과 이용동기를 개별적으로 분석하고 인터넷 중독정도를 측정하는 차원에 머물고 있다. 즉, 인터넷 중독의 원인을 분석하는 차원에 이르지 못하고 있다. 또한 대부분의 연구들이 10대 청소년을 연구대상으로 하고 있기 때문에 다른 연령층의 인터넷 이용특성을 파악하는 데 한계를 가지고 있다. 이 같은 현실 인식을 바탕으로 본 연구는 2000년에 발표된 한국전산원 통계수치에서 인터넷을 가장 많이 이용하는 집단으로 조사된 대학생들을 연구대상으로, (1) 이들의 인터넷 이용패턴과 이용동기를 밝히고 (2) 이들 변인들과 인터넷 중독과의 상호관련성을 분석하며 (3) 인터넷 중독의 정도와 중독요인을 조사하고 (4) 마지막으로 인터넷 이용이 다른 미디어 이용과 면대면 커뮤니케이션에 미치는 영향을 분석하고 있다. 본 연구의 자료는 2000년 5월 8일부터 19일까지 2주간에 걸쳐 서울시내 대학생들을 대상으로 강의시간에 설문지를 배포하고 응답자가 설문지에 답하는 방법을 통해 수집되었다. 수집된 556명의 설문지 가운데 유효한 512명의 설문지가 통계적인 방법을 통해 분석되었다. 설문지는 (1) 인터넷 이용패턴 (2) 인터넷 이용 동기 (3) 인터넷 의존도 (4) 인터넷 이용 이후 다른 미디어 이용정도 (5) 인터넷 이용 이후 면대면 커뮤니케이션 정도 (6) 인구통계학적 변인을 측정하는 질문 내용으로 구성되었다. 통계 분석 후 나타난 몇 가지 주요결과를 요약하면 아래와 같다. (1) 이용동기와 인터넷 이용과의 상호관련성 이용동기를 요인 분석한 결과, 6개의 이용동기가 나타났는데 오락이 가장 주요한 동기였으며 다음으로 교육/정보, 현실도피, 외로움, 쇼핑, 그리고 성적 만족 순으로 나타났다. 이용 동기들을 인터넷 이용시간과의 상호관련성을 통계 분석한 결과 기존 연구결과와 달리 성적 만족이 6가지 요인 가운데 가장 낮은 상호관련성을 보였다. 또한 이용동기 분석에서 두 번째 높게 나타난 교육/정보 역시 성적 만족 다음으로 낮은 상호관련성을 보여주었다. 이는 대학생들의 인터넷 이용이 10대들의 인터넷 이용형태와 상당히 다르다는 것을 보여주는 것으로 본 연구에서는 수행하지 못한 이 같은 결과가 나오게 된 이유를 밝히는 후속연구가 필요할 것으로 보인다. (2) 인터넷 이용동기와 인터넷 서비스와의 상호관련성 '오락은 게임, 토론그룹, 전자메일, 채팅과 상호관련을 가진 것으로 나타났으며, 교육/정보는 검색과 쇼핑, 현실도피는 게임과 토론그룹, 외로움은 토론그룹, 전자메일과 채팅, 쇼핑은 온라인 쇼핑과 상호관련성이 있는 것으로 분석되었다. 흥미로운 사실은 성적 만족과 관련해서 게임과 채팅은 긍정적인 상호관련을 가진 것으로 나타난 반면 전자메일 서비스 이용은 성적 만족과 부정적인 상호관련을 가진 것으로 분석되었다. 이는 대학생들이 지루하게 느끼거나 외로움을 느낄 때 전자메일을 주로 이용하지만 성적 만족을 위해 전자메일을 이용하지 않고 있다는 사실을 보여주는 것이다. (3) 인터넷 이용 이후 다른 미디어와 면대면 커뮤니케이션과의 관계 인터넷을 이용한 후 응답자들의 전통적인 미디어(텔레비전, 라디오, 신문, 잡지, 편지, 전화) 이용이 감소되었으며 친구, 가족, 이성친구와의 면대면 커뮤니케이션 역시 감소된 것으로 나타났는데 이 같은 감소가 인터넷 이용과 관련이 있는 것으로 나타났다. (4) 인터넷 중독 정도와 중독 요인 10대들을 대상으로 한 기존 연구에서 나타난 인터넷 중독 현상이 대학생 집단에서는 나타나지 않았다. 그러나 응답자의 28.5%가 중독집단으로 발전될 가능성을 가진 잠재적인 인터넷 의존자(Moderate Internet Dependent)로 조사되었다. 인터넷 중독을 설명하는 요인으로 이용동기 가운데 오락, 외로움과 현실도피가 주요 변인으로 나타났으며 인터넷 이용시간 역시 주요변인으로 분석되었다. 흥미 있는 결과는 선행연구에서 인터넷 중독과 밀접한 관련 있는 인터넷 서비스로 조사된 게임과 채팅이 주요변인으로 나타나지 않았다는 것이다. 또한 인터넷 이용동기와 이용시간과의 상호관련 조사 결과에서처럼 전자메일서비스는 인터넷 중독과 부정적인 관계가 있는 것으로 조사되었다.

• Journal of dental hygiene science
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• v.10 no.6
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• pp.481-487
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• 2010

This study was conducted with 200 outpatients and inpatients of military hospitals around the northern region of Gyeonggi-Do. 182 questionnaires in 200 copies were returned, which meant that the return rate was 91%. 180 questionnaires were used for analysis because 2 questionnaires included untrustful responses. The questionnaires were filled by the subjects for 20 days from Dec. 1, 2008 to Dec. 20, 2008. First, in accordance with the examination on the awareness and knowledge on the dental caries, periodontal disease and oral health care, the awareness on the prevention of dental caries was 18.733 points in 25 full points. Second, for the examination on the oral health status according to the interest and education related to oral health care, the interest and oral health status showed the statistically significant relationship(P=0.0083). Third, in accordance with the analysis on the relationship between oral health status and awareness and knowledge on oral health care, for the awareness on the prevention of dental caries, the answer "Not healthy" was 19.188 points, the answer "Average" 18.210 points and the answer "Healthy" 18.971 points. In conclusion, the higher the interest on the education and oral health care was, the better the behavior for oral health care and oral health status were. As a result, the oral health care is essential for each individual to keep good health status. For keeping and deploying the best fighting power in the military and the country, the oral health program shall be pushed ahead as the key project to keep the good oral status of soldiers.