• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.225-231
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• 2010

The principal objective of this study was to evaluate quality characteristics of dried noodles when different concentrations of lotus leaf powder (LLP) were added to the wheat flour, thereby determining which noodle recipe was preferred. The cooking quality, mechanical texture properties, and viscosity were measured, and then a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite LLP-wheat flours were shown to have an increased, viscosity at $95^{\circ}C$ after 15 minutes. As measured via amylograph, the maximum viscosity values of those samples were decreased as the LLP content was increased. As well, when increased amounts of LLP were added, both the L and a values were reduced, whereas the b value was increased. The color values, weight and volume of the cooked noodle increased, as did the turbidity of the soup. With regard to the textural characteristics, the LLP additive increased hardness and cohesiveness, and reduced adhesiveness and springiness. Overall, according to the results of our sensory evaluation, the noodles prepared with 5% LLP were preferred over the other noodles.

• The Journal of Korean Medical History
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• v.35 no.1
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• pp.59-67
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• 2022

The medical text books used during the Joseon Dynasty can be seen to change over time by examining various records. These records show that the list of medical textbooks suddenly changed a lot between the era of King Sejong and Sejo in the Joseon Dynasty. However, since there are not many studies on this topic yet, this study was conducted and the following causes of these changes were identified: The first reason is the compilation project of Euibangyoochui (醫類聚聚) because the date of compilation of Euibangyoochui is clearly related to the period of change to the list of medical textbooks. The second reason is the difficulty of the medical examination during the Joseon Dynasty. Medical tests in the Joseon Dynasty were very difficult. Therefore, it was too unrealistic to keep 25 or 26 textbooks. Third, there was the problem of supply and demand of medical textbooks. Because the prices of these books were very high at that time, owning 25 or 26 medical books for an individual was a significant financial hardship. This study was able to confirm this through various forms of circumstantial evidence. However, more historical materials should be discovered in the future and research should be conducted to more accurately grasp the situation of the time.

• The Journal of Korean Medical History
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• v.35 no.2
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• pp.89-99
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• 2022

The figures listed under the title of 'Photo Insert' in 『HanBangEuiYakGye』 No.2 are all those who were engaged in East Asian medicine, but they can be divided into several groups depending on the areas in which they were more focused. First, he served as a royal physician at the end of the Joseon Dynasty, or was an oriental medical doctor with outstanding medical skills during the family service. Second, he is an East Asian medicine doctor who established a school for Korean medicine education or conducted various academic activities. Third, he is an East Asian medical doctor who worked hard to lead a group of East Asian medical doctors by organizing Korean medical doctors. Looking at the reality of the oppression of ethnic medicine committed by the Japanese colonial government, they continued to seek a way to live in national medicine, which played a major role in continuing the existence of Korean medicine without destroying it. In this paper, we analyzed the 13 Korean medical doctors introduced in the "Photo Insertion" and examined the activities of modern and contemporary East Asian medical doctors.

• Journal of Forest and Environmental Science
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• v.24 no.2
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• pp.111-118
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• 2008

Pull-out resistance tests of root were carried out for 7 shrub species which are mainly used greening of deteriorated forest slope. Mean pull-out resistance forces of Aralia elata, Salix koreensis and Stephanandra incisa were 37.26 kgf, 34.56 kgf and 26.00 kgf, respectively. The pull-out resistances were high as collar diameter and volume of the root increased. Correlations between root collar diameter and root volume were high in Rubus crataegifolius, but on the other hand, the correlation was lowest in Zanthoxylum schinifolium. There were significant differences in pull-out resistance by root collar diameters, and the difference of pull-out resistance by species showed only below 20 ml root volume.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.559-566
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• 2016

Purpose: This study was to investigate the quality characteristics of wet noodle added with radish juice containing with pulp. Methods: Wet noodles were prepared with different amounts of radish juice (0%, 20%, 40%, 60%, 80%, 100%, w/w) instead of water. Results: As the amount of radish juice was increased, water absorption, volume increasing rate, and turbidity of soup were decreased. Lightness (L) values of uncooked wet noodles and cooked noodles were decreased with the addition of radish juice, while redness (a) and yellowness (b) values had no tendency of increasing or decreasing, regardless of the amount of radish juice. Moreover, lightness, redness, and yellowness values of uncooked noodles were higher than those of cooked noodles. The texture of cooked noodles showed significant differences in hardness and chewiness. It was increased as the amount of radish juice was increased. Their adhesiveness and springiness were lower than those of the control. Appearance, texture, and overall acceptability of sensory evaluation revealed that the noodle added with 80% of radish juice had the highest scores, although there were no differences among noodles added with different amounts of radish juice. Conclusion: In summary, the most desirable blending ratio of radish juice and water for the kneading of wet noodles was 80:20.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.25 no.6
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• pp.239-244
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• 2015

Lead zirconate titanate (PZT) thick films with thickness of $10{\sim}20{\mu}m$ were fabricated on silicon substrate by aerosol deposition method. As-deposited films on silicon were annealed at the temperatures of $700^{\circ}C$. The electrical properties of films deposited by PZT powders were characterized using impedance analyzer and Sawyer-Tower circuit. The PZT powder was prepared by both conventional solid reaction process and sol-gel process. The remanent polarization, coercive field, and dielectric constant of the $10{\mu}m$ thick film with solid reaction process were $20{\mu}C/cm^2$, 30 kV/cm and 1320, respectively. On the other hand, the PZT films by sol-gel process showed a poor dielectric constant of 635. The reason was probably due to the presence of pores produced from organic residue during annealing.

• Korean Journal of Community Nutrition
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• v.12 no.1
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• pp.106-113
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• 2007

The purpose of this study was to classify noodle meals into a few groups according to their menu patterns and cooking methods from the 318 noodles and Ttokgook menus of 360 elementary school foodservices around Busan and Gyeongnam province. Noodle meals with high frequency were also analyzed by season and region to give information for menu planning and to improve elementary school foodservices. The menus were collected from the internet(http://www.kdclub.com) and the home pages of elementary schools between December 2004 and September 2005. Taking all kinds of noodle meals together, the serving frequencies were significantly different among regions, but were not different from season to season. Three different menu patterns were revealed from the collected noodle menus. The most frequently served menu pattern was 'main dish+starchy food & dessert+fruit & beverage+kimchi'. Gooksu, Ttokgook, Udong, and Kalgooksu meals were served with this menu pattern. The menu pattern of Jajangmeon meal was 'main dish+side-dish+starchy food & dessert+fruit & beverage+(kimchi)'. For the Bibimmeon and the spaghetti meals 'main dish+soup+starchy food & dessert+fruit & beverage+kimchi' was used. Ttigim, Danmugy, Saengchae, and chicken were frequently selected as side dishes in the overall noodle menus. More side dishes of a wide variety were served in Ttokgook meal, whereas Danmugy was the most preferred food item as a side dish with Jajangmeon and Udong meals. Comdog, Mandu, Ttok, Matang, and doughnut were preferred food items as a 'starchy food & dessert' with most kinds of noodle meals, except spaghetti with which only garlic-bread was served. The fruit and beverage items were not different with the majority of noodle meals. These results suggest that cost food habits, compatible flavor combinations, and food preference of children rather than nutritional considerations contributed to the selection of food items for the components of noodle meals in the school foodservices.

• The Transactions of the Korea Information Processing Society
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• v.3 no.1
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• pp.144-152
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• 1996

Recently, as the demands for radio spectrum are growing and the number of cell sites is increasing rapidly, the spectrum engineering plays an important role in estimating frequency sharing and reuse. The radio propagation analysis is essential in the basic technology of radio network design such as deciding the service area and selecting the position of the base station. But, domestic propagation environment in which mountainous region is occupying over 70% of our terrain does not allow us to apply foreign studies which are deduced in highly different environments. Therefore, we need to have our propagation analysis system derived from our own terrain condition. In this paper, we propose the propagation prediction model which issuitable toour propagation environment, and also usinghis model, we implement thesimulator based on GIS(Geographic Information System)which can be applied to both spectrum engineering and radio propagation analysis. We showed that this simulator can well be applied to frequency assignment, propagation network design as well as other radio services. Considering the results of our analysis, we could guarantee the standard deviation of error between the measured data and predicted results as 5 to 7 dB.

• Journal of the Korean association of regional geographers
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• v.10 no.2
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• pp.223-234
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• 2004

Geography as a field of learning had its beginnings among the scholars of ancient Greece. The emergence of modern Geography was much due to the collection and classification of information about overseas areas. Today, world regional geography, which may be called area studies in other social sciences, is regarded as an introductory geography course in many American universities. World regional geography, however, has been much neglected by Korean geographers. Many factors have made Korean geographers not concentrate their efforts to area studies. The exterior factors include the great expenses for the area studies' fieldworks, and the many geographers' involvement in the writing of geography textbooks and atlases for school students. The interior factors include all the ethno-centric, mysterious, and authoritarian perspectives a large number of Korean geographers strongly stick to.

• The Journal of the Korea Contents Association
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• v.7 no.1
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• pp.94-102
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• 2007

Today, packet services for wireless internet is provided by WiBro WLAN 3G, but it is hard to be satisfied seamless connection in each of networks and wide-area service will increase the number of BS(base station) because WiBro and WLAN has been coverage smaller than 3G. that is, communicate which can use continuous and seamless data service is available when user is moving. Therefore, service provider need to integrate network for reducing management expenses. In this paper, we propose advanced handoff algorithm which is considered by 'user demand bandwidth', 'MN(Mobile Node) movement speed' and 'MN service area' and show that simulating result is superior to 'bandwidth allocation', 'QoS(Quality of Service) rate' and 'handoff failure rate'