• Journal of Food Hygiene and Safety
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• v.18 no.1
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• pp.30-32
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• 2003

This study was performed to investigate the contents of nitrites in 450 meat products in Seoul from Jan. to Dec. in 2002. Sorbic acid contents of the samples were determined by Gas Chromatography. 67 samples of 450 (14.9%) were detected in sorbic acid contents. In each meat products, 65,6% (21/32) in dried meats, 17.6% (3/17) in bacon, 11.7% (27/231) in hams, 11.7% (13/111) in sausages, and 11.5% (3/26) in meat cu. The concentration range of Sorbic acid and its average content in each of the meat products are as follows: ND-1.21 g/ Kg and 0.34 g/kg in dried meat, ND-0.84 g/Kg and 0.12 g/Kg in bacon, ND-1.27 g/Kg and 0.074 g/Kg in ham, ND- 0.90 g/Kg and 0.077 g/Kg in sausage, and ND-0.20 g/Kg, 0.015 g/Kg in can meat. Together, these results demonstrated that the processed market meat products must be reinforced to supply for the citizens as safe foods.

• Fashion & Textile Research Journal
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• v.15 no.6
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• pp.874-885
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• 2013

This study analyzes the visage in fashion illustration based on the deconstructed visage of Francis Bacon's paintings as well as analyzes fashion illustration works since 2000. The deconstructed visages in Francis Bacon's paintings are classified as blurring, elimination, distortion and division. The expressive methods and meanings in fashion illustration (according to categorization) are as follow. Blurring shows an ambiguous visage organ by the sweeping of the brush, removal of a boundary among the visage, body and clothes, gradation of organic line like visage shapes, stretching of the a plat combined to visage and fragmentation of visage. It represents an uncertainty of the fashion theme and image interpretation, impossibility of figure by ambiguity, fantastic effect and the induction of the uncanny. Elimination shows the background color's painting of a photo-montage, overlap of a cutting of visage's part and background of a plat, elimination of the visage and the elimination of eyes, nose or lips. It represents a weakened identity, the reinforcement of anonymity, creation of a violent image, and uncanny unfamiliarity. Distortion shows a distorted visage by free drawing, and unconscious drawing line, fluid digital body, combination of an unconscious curve, and an eccentric combination of the accidental. It represents the relief of specialty about realistic existence, hypothetical immateriality and fantasy. Division shows overlapped visages with different angles, the weird combination of a plural visage and different species and a plural breakaway of direction, and the position of several organs. It represents motion by power's trace, non-territory of species, ambiguity and uncertainty and the uncanny.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2006.11a
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• pp.115-120
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• 2006

This study concentrates on a new idea that is formulated as a creative space recognition in contemporary architecture and painting. It is stimulated from Deleuze's philosophy, which is expressed with the philosophical instrument, "Non-Representation". After discussing the concept of non-representation used in Deleuze's philosophy, case example in contemporary architecture are analysed to comparatively Investigate the relationship between the architectures by Rem Koolhaas and painting by Francis Bacon. Therefore, he founds expressions of "diagram" and "movement" in painting of F. Bacon. Diagram meansit is a power that is comprised of various points of wiew with the kind experiences that one has in life. Movement that were extracted form the Instrument in space recognition of Deleuze's panting theory were of topology, insertion of geometry, reiteration of layers, transparency and translucency, reflection effect.

• Journal of Food Hygiene and Safety
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• v.19 no.1
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• pp.1-8
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• 2004

This study was executed to determine the cumulative dietary risk of PAHs exposed by food ingestion. Food samples including barbecued beef, barbecued pork, grilled chicken, ham, bacon and vegetable oil which were collected from food markets. These samples were saponified, extracted and cleaned up to purify PAHs, and then the purified sample solutions were analyzed by HPLC-FL. Generally, the levels of total PAHs in barbecued beef (0.2 ppb), bacon (0.3 ppb), barbecued pork (0.7 ppb), ham (0.8 ppb), and vegetable oil (1.2 ppb) were low, whereas the level of total PAHs in grilled chicken (9.3 ppb) was significantly high. For the exposure assessment of PAHs due to food ingestion, PAHs levels converted into TEQ$_{BaP}$, the average body weight for 20-73 age group and consumed levels of food proposed from report on the National Health and Nutrition Survey were used. The estimated lifetime average daily intake of dietary PAHs was 4.32${\times}$10$^{-4}$ $\mu\textrm{g}$-TEQ$_{BaP}$kg/day as the mean value. The dietary risk adjusted to cancer potency of benzo(a)pyrene as 7.3 (mg/kg/day)$^{-1}$ was 3.44${\times}$10$^{-6}$ based on current data.ata.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.77-95
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• 2010

This study aims to analyze importance and performance factors on the quality of wellbeing fusion menu of fusion restaurants to provide helpful information for building up a detailed marketing strategy and present considerations for sales increase and more efficient business results. Importance on menu quality scored a higher level than performance on the whole in fusion restaurants. Notably, in regard to attributes of menu quality, it was found that respondents put higher stress on 'taste of food', 'sanitary of food', 'cleanliness of vessels', 'quality of menu' and 'freshness of food' than anything else. Wellbeing fusion menu which has an high intake frequency rate includes 'green vegetable noodles with black bean sauce', 'sweet pumpkin salad', 'salmon salad', and 'shrimp vegetable gratin' in that order. On the other hand, the intake frequencies of 'ovened green perilla gratin', 'pomegranate dressing tofu', 'bacon roll with glutinous rice powder', and 'pomegranate dressing bacon' were rated very low. In terms of the IPA analysis on wellbeing fusion menu quality, it was important to continuously maintain 'taste of food', 'sanitary of food', 'cleanliness of vessels', 'freshness of food', 'quality of menu', 'diet menu(low fat, low calories)', 'vegetable menu', 'nutrition of food', 'variety of menu' etc. Such items as 'price', 'distinction with existing food', and 'environment-friendly organic agriculture food material' are in need of intensive care and operation.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 1997.06b
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• pp.11-12
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• 1997

니트로소디메틸아민이 발암성 물질이라는 것이 1954년 Barnes와 Magee에 의해 발견된 이래 이것이 지금까지 학자들에게 관심의 대상이 되고 있는 이유는 발암력이 강하여 극미량으로도 생체내에 암을 유발시킬 수 있을 뿐만 아니라, 대부분의 발암성 물질이 신체의 특정기관에 발암작용을 나타내는데 비해 이 물질은 신체의 여러 부위에 암을 유발시킬 수 있다는 점 그리고 이 물질이 햄, 소시지, 베이컨, 알코올음료, 김치 및 어류 가공품 등 어려 가지 식품에 널리 분포되어 있다는 사실 등을 들 수 있다. 니트로소 화합물은 구조로 보아 티트로소아민과 니트로소아미드로 구분되는데 전자는 제 2급 아연이 산화질소 유도체와 반응하여 생성된 니트로소 유도체이과 후자는 오소, 아미드 등이 치환된 니트로소 유도체로서 화학적인 성질이나 생물학적인 작용이 상이하다. 즉 니트로소아민은 식품에서 안정한 화합물인 반면에 대부분의 니트로소아미드는 불안정하다. 지금까지 연구된 바에 의하면 3백 여종의 니트로소 화합물에 대하여 동물실험을 행한 결과 발암성이 90% 이상 인정되었다. 식품 중 니트로소 화합물의 전구물질 중 질산염과 아질산염은 식품의 가공 저장 및 조리과정 중 니트로화의 된 전구물질인데 이는 육가공품의 색소고정, Cl. Botulinum에 의한 식중독 방지 및 풍미의 향상을 위하여 수 세기 동안 식품첨가제를 사용되어 왔으며, 유럽이나 미국 등지에서는 아직도 육가공품에 아질산염의 첨가가 논란의 대상이 되고 있다. 식품 중 니트로소 화합물에 대한 북유럽 식품 3천여 점을 분석한 결과 검출된 니트로소 화함물은 니트로소디메틸아민이 대부분이며 맥주에서 66%로 검출률이 가장 높았고 다음으로 염지육 및 치즈의 순 이었다. 조리한 일본산 해산 식품 중에 니트로소디메틸아민이 최고 313$\mu$g/kg, 캐나다산 해산 건조 식품에서는 67$\mu$g/kg, 홍콩산 염건어에는 1,400 $\mu$g/kg , 훈연어류에는 N-nitrosothiazolidine이 13,700 $\mu$g/kg , 우리 나라 해산 식품 중 니트로소디메틸아민은 건조가오리, 동결건조명태, 건조오징어, 굴비 및 소건새우 등에서 2.8~86.0 $\mu$g/kg 으로서 비교적 높은 양이 검출되었을 뿐 아니라 이들 식품을 조리할 경우 3.6~13배 증가하였다. 또한 김치와 젓갈류 중에서도 니트로소디메틸아민이 검출된다는 연구가 있다. 식품 중 니트로소 화합물의 생성율 억제시키기 위하여 최근 20여년간 연구된 바를 요약하면 아스코르브산과 같은 억제제의 첨가, 가공방법 및 조리방법의 개선이 비교적 바람직한 방법으로 인정되고 있다. 위의 방법을 적용하여 베이컨을 조리한 결과 낮은 온도에서 오랜 시간 가열하는 것이 높은 온도에서 짧은 시간 가열한 것보다 니트로화 반응이 훨씬 낮았고 또 마이크로웨이브로 조리하는 것이 니트로소아민을 최소화 시키는 방법이었다. 염지육은 아스코르브산이나 토코페롤 등의 니트로화 억제제를 첨가할 경우 니트로소 화합물이 현저히 감소 하였는데 이는 산화질소의 소거 능력이 우수하기 때문인 것으로 밝혀졌다. 가공방법의 개선으로서는 가공시 식품을 공기에 노출시킬 경우 특히 직화로 가열된 공기에 노출되면 니트로소아민의 생성이 매우 높은 것으로 보고되어 있는데 그 대표적인 예로 맥아를 직화로 건조할 경우 맥주 중에 니트로소 화합물이 훨씬 높은 양이 검출된다고 보고되어 있다. 대체로 식품의 가공 조리 및 저장 중 니트로소화합물에 대한 메커니즘은 상세히 밝혀져 있으나 생체내에서의 생성이나 억제 등에 대한 연구는 아직도 미흡한 실정이라이 분야에 대한 연구가 절실히 요구된다.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.11 no.2
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• pp.25-38
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• 2000

A knowledge classification is based on different types of knowledge system. which depends on classified objects, purposes, times, regions, and scholars. The classified contents. however, do not show any significant difference in any times or regions, though there are differences in representation methods and in arrangement priority of representing knowledge, Knowledge or library classification reflects the structure of a contemporary society and is decided by social philosophy of the time. The basic structure of knowledge system in the past was formed in the ancient time, and since then, it has been continuously developed. In the course of this process, the development of studies has generated other branches of studies, playing a significant role in changing the whole system of studies. This kind of development will continue to occur and many new branches of information will appear. resulting in taking each category of knowledge classification.

• Journal of Science of Art and Design
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• v.11
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• pp.109-152
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• 2007

This thesis started from accepting the criticism and concretely seeking the possibility of visual visuality, in particular, visual physicality or physical visuality through the expression revealed in painting space. This study aims at stressing the role of the body in visual perception and pictorial expression by it by examining the interaction between it and the body. First of all, this study explored perception and the position of the body in the great frame of the historical stream from modernism, through minimalism, through post-minimalism to later art in order to confirm the interaction between visual perception and the body or the change in the intervention of physicality in the stream of contemporary art, and connected them with a discourse on perception and the body. It raised as the grounds for it the discussions which provided the theoretical background about perception. It dealt with the scientific discussions on perceptual physicality by Gestalt psychology in perceptive psychology, and next the discussion of Rudolf Arnheim who exemplified Gestalt psychology mainly on the dimension of visual art. It is significant in explaining the perceptual activeness which is the same as that of M. Merleau-Ponty as a primary debater to solve the questions of perceptual physicality and physical visuality. M. Merleau-Ponty set forth ambiguous perception and the body as its background as the fundamental bases for perceiving the world rather than consciousness proved explicitly. As Hal Foster said, as minimalist phenomenological background they provided appropriate theoretical background to the late art rising against modernist logic. Next, after the 1970s Frank Stella showed a working method and a tendency entirely different from those in the previous period. For example, deconstruction of frame, decentralized spatial expression, dynamic and mixed expression, and allowing real space by overlapping were judged to swing to approval of perceptual physicality. Francis Bacon's painting structure, that is, figure, triptych, aplat and a method of production by accident were understood to well reflect M. Merleau-Ponty's chair logic of chiasme. This study tries to seek the possibility of pictorial expression from works aiming at defining the question of seeing in connection with physicality, the role of the body as the body accumulated and the linking with a real, daily life as the background of the body, and confirm the phase shift.

• Journal of Digital Convergence
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• v.16 no.5
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• pp.419-424
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• 2018

Match cut is the montage technique that is widely used in the image media. This technique is versatile to generate the receivers a variety of meanings. In this article, the match cut shorts applied in the movie, Bram Stoker's Dracula, were analyzed based on the meanings occurred between the shorts. In addition, the analysis methods were based on the philosophical issues of Gilles Deleuze which had been analyzed focusing on the generation competency. Also, Francis Bacon's paintings, 'painting' (1946) and 'self-portrait' (1969) demonstrating similar meanings were compared to assist understanding. Upon the analyses of these two media, the meanings of 'becoming' that had the feature of nomadism between the shorts and occurred in the process of combined generation were analyzed. Therefore, match cut occurred in the image media was found to function to the receivers in a variety of ways and the degree of its utilization was not limited upon this analysis.

• Korean Institute of Interior Design Journal
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• v.13 no.3
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• pp.84-92
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• 2004

This study concentrates on a new idea that is formulated as a creative spatialization in contemporary architecture and painting. It is stimulated from the classical baroque, which is expressed with the conceptual instruments, 'excessive', 'decorative', 'accidential' Suggested from that, this study tries to open the actual sense area of 'the baroque' by analysing the architectural ideas of wrenching and folding by Frank O. Gehry and in the same context by elucidating the dynamic deformalising of the figures by Francis Bacon. The redefined 'new baroque' operates in the chain of the transformable and flexible images that must be recognized as 'the real' in the sense of 'the most empirical' and are vulnerable to dispersal. The typical instrument of Gehry's 'new baroque architecture' is the enclosing of the space and its folding, and Bacon, whose painting can be called as the modern baroque, takes as the expressing methods a wrenching of the figures, a relieving of the colored background against the figure and a disappearing of figures into the background. These different ideas meet in the theoretical gravitation field of the philosophy of Deleuze, in which the reconstituted baroque conception means the tension between the folds, on expansion and contraction of which the variable space is dependent, Through the general principle of 'the new baroque', a free dispersal of power, to architect and painter is offered the possibility, not only to make the real world intimate to the real life, but also to produce from there a vivid new space. Finally it brings to enjoyer and viewer the possibility, to perceive the operating power in and around oneself.