• Journal of architectural history
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• v.32 no.5
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• pp.69-80
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• 2023

Before the 15th century, the main buildings of the residences of the ruling class in Seoul consisted of Momchae(身梗), Seocheong(西廳), and Naeru(內樓)‧Chimru(寢樓). Based on the equality of the relationship between husband and wife, the couple lived in the main building[Momchae] in the center of the mansion, but based on the individuality of the relationship between husband and wife, each had an area consisting of the same section within the building. Naeru·Chimru was the two floors bedroom building became a common living space for the minister and wife, upstairs in summer, downstairs in winter. In preparation for large gatherings and important receptions, an open-structured West Hall(西廳) was located on the west side of the mansion. Momchae, Seocheong, and Naeru‧Chimru were the common building types and layouts of the residences of the highest ruling class, including high-ranking officials, until the reign of King Sejong. However, from around the time of King Seongjong, Seocheong and Chimru came to be regarded as privileged and luxurious buildings only allowed for the grand prince's residence. The layout of the bedroom, main building (including Wings), Outer Sarang[外舍廊], and Joyangru[朝陽樓] of Prince Bongrim's mansion built in the first half of the 17th century clearly shows the transitional period when the arrangement of chimru, main building, and western office was disrupted and the layout changed to the Inner main building(Anchae for wife) and Outer main building(Sarangchae for husband).

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.770-775
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• 1994

Kimchi packed in polypropylene(PP) tray was stored at different temperatures (0, 10, $20^{\circ}C$) to investigate the relationships between fermentative gas pressure and quality changes. The quality of Kimchi during storage was evaluated in terms of pH, titratable acidity, color, and sensory properties. The fermentative gas pressure changes due to $CO_2$ evolution showed typical sigmoidal curves at each temperature. Accordingly, inflation of Kimchi packages caused by increasing gas pressure occurred in 40 hours, 5 and 30 days at 20, 10, $0^{\circ}C$ , respectively, at which gas pressure inside the packages ranged $1.2{\sim}1.4\;psig$. Following inflation, Kimchi packages stored at 20 and $10^{\circ}C$ were burst out on 3 and 8 days, but those at $0^{\circ}C$ were not. As the fermentative gas pressure increased, pH decreased (r > 0.968) and titratable acidity increased (r > 0.973) proportionally. Regarding to the color change of crushed Kimchi juice, L and b values were decreased exponentially, but a value remained constant during storage. Among sensory properties, the sourness and texture scores showed good accordance with pH changes. In conclusion, although Kimchi kept optimal tastes during storage, the inflation of package restricted shelf-life of Kimchi.

• Korean Journal of Poultry Science
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• v.39 no.1
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• pp.39-43
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• 2012

This study was conducted to investigate the effect of dietary supplementation levels of spinach powder and extract on performance, egg quality and lutein content in egg yolk. Laying hens were subjected to one of the following treatments; C, basal diet (BD); T1, BD + 1 ppm lutein from spinach powder; T2, BD + 1 ppm lutein powder from spinach extract; T3, BD + 2 ppm lutein powder from spinach extract; T4, BD + 2 ppm lutein from spinach extract. As a result, performance of laying hens was no significant difference among treatments. T4 had a significantly (p<0.05) higher egg yolk color than the other treatments. As from the lutein content in egg yolk, T4 had a significantly (p<0.05) higher content than the other treatments. Finally, these results suggested that the dietary supplementation for lutein-rich egg production, lutein concentration must be higher than a minimum of 2 ppm. Also, dietary with lutein extract from raw materials was appropriate for lutein-rich egg production than dietary with raw materials.