• Journal of the Korean Institute of Landscape Architecture
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• v.38 no.5
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• pp.113-121
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• 2010

Shumi-sen(須彌山), built by Nohjagong(路子工) in the southern garden of the Palace Garden during the Asuka Period, is understood as being Sumeru based on an Indian perspective of the theory of the origin of universe. It is also viewed as Mt. Myogoh from a Chinese Buddhist worldview. It is thought to be a type of assembled stone structure with Poong-ryoon (風輪)-Su-ryoon(水輪)-Geum-ryoon(金輪)-Ji-ryoon(地輪) carved into each of the 4 stone pieces. These building shapes are thought to have been utilized as stone for exterior construction as opposed to those structures built during the Shilla Period of China and Korea. Aside from Nohjagong's record of Shumi-sen, most of the records from Japan's period of the time suggest that Shumi-sen was an important element that played a role in the scenery of the seasonal outdoor gardens. It is also thought, from the sentences and expressions surrounding the records, that a combination of the seasonal sceneries was utilized centered on Shumi-sen, and that they were all used during festival events. From a perspective of analysis and interpretation dependent on the limited literature and on observation, it cannot be verified whether the Mt. Sumeru Stone(須彌山石) excavated from the Stone God Ruins is the same Shumi-sen that Nohjagong built along with Okyo(吳橋), but it is thought that the 'Shumi-sen type stone structure' that was later built repeatedly as part of the palace garden facilities is identical to the Shumi-sen built at the Imperial Palace's southern garden, or at least a re-built structure based on the Shumi-sen that Nohjagong built with stones and ponds used to create the foundation. Thus, Shumi-sen that Nohjagong supposedly built along with Okyo is suspected to be a figurative rock arrangement and, at the same time, a miniaturized scenic rock arrangement(縮景樹石) that maximized the shape of Buddhism's Shumi-sen. On the other hand, the surface pattern on Mt. Sumeru Stone is very similar to the multi -layers of mountainous pattern icons expressed in the patterns of the Great Golden Incense Burner(百濟金銅大香爐) or Mountain-Water Scenery Sculptural Brick(山水山景紋?) that were built during the Baekjae pcriod aod the rear side of Hwalsuk-jebul Basal Byungipsang(滑石諸佛菩薩竝立像); it is suspected that similar patterns would have been used if patterns were made on Shumi-sen that Nohjagong built. Also in consideration of the physical theory of MI. Sumeru Stone, the Siphon theory of using a pressure difference in water level was applied to the fountain facilities of Mt. Sumeru Stone that seemed to have been built from the practical rock arrangement perspective for the purpose of feasts, etc.

• 월간산업보건
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• s.387
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• pp.58-61
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• 2020

자칫 방심하면 큰 사고로 이어질 수 있는 다양한 화학물질이 다뤄지는 만큼 화학 회사에서 안전관리 시스템은 그 무엇보다 중요하게 인식된다. 이렇게 늘 촉각을 곤두세워야 하는 현장에서 동료들의 건강을 위해 고군분투하는 이들이 있다. 바로 보건관리자다. 현장의 목소리에 귀 기울이는 것이 안전으로 나아가는 첫걸음이라는 김수미 보건관리자는 건강한 일터를 만들기 위해 오늘도 현장 곳곳을 누빈다.

• Horticultural Science & Technology
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• v.29 no.2
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• pp.144-150
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• 2011

This study was conducted to investigate the nutrient components and physicochemical properties of general ('Superior') and colored potato. Proximate composition, reducing sugar, free sugars, free amino acids, organic acids, minerals were analyzed, and Hunter color values were measured in the study. 'Rose' and 'Blue' (colored potatoes) contained high levels of reducing sugar, and total free sugar content was greatly different according to varieties. Glutamic acid, arginine and ${\gamma}$-aminobutyric acid were detected to be the three major amino acids in colored potato, and the major organic acids of general potato were oxalic acid, tartaric acid, malic acid and citric acid. All potato contained high level of potassium, calcium and magnesium. The Hunter 'L' value was the highest in 'Jaseo'; Hunter 'a' value was high in 'Blue' and 'Jasim'; Hunter 'b' value was the highest in 'Haryoung'. Overall, colored potato had higher amount of nutrients and physicochemical properties than 'Superior'. Therefore, colored potatoes are expected to be highly valuable items for the development and applications of a functional food. In addition, these results will provide fundamental data for improving sitological value, breeding of new cultivar and promoting of roughage usage.

• Korean journal of food and cookery science
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• v.5 no.1
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• pp.53-62
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• 1989

Granular shapes and size, physicochemical properties and gelatinization properties of potato starches from Irish cobber (the dry type), Dejima (the moist type), Shepody and Superior were investigated. The starch granule was round or oval and the size of Irish cobbler and Shepody starch were $11~30\mu\textrm{m}$ and those of Superior and Dejima were$ 21~40\mu\textrm{m}$. Blue value, amylose content, relative crystallinity and density of Irish cobbler were the highest, but that of Dejima were the lowest. Water binding capacity, swelling power, transmittance. peak viscosity and breakdown of amylogram of Superior starch were the highest, but that of Irish cobbler starch were the lowest. Gelatinization temperature of DSC of Irish cobbler starch was the highest, but that of Superior starch was the lowest.

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.45-52
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• 1985

For the knowledge of characteristics of the cooking condition of different varieties of patato, 4 kinds of spring cultivated (Namjak, Sumi, Daiji, and Dowon) and 4 kinds of summer cultivated (Namjak, Sumi, Bintze, Radosa) were selected. The quality of potato starch, the viscosity, and the palatability of each potato soup were measured respectively. The amylograph characteristics of potato starch showed great difference not only between the spring and the summer cultivated, but also among the various kinds of potatoes. The amylograph of the spring cultivated didn't show the breakdown and the set back largely but showed the gradual increase of the viscosity and the high gelatinization temperature. Bintze and Namjak among the summer cultivated were gelatinized easily and in low temperature, and showed the beakdown. The low gelati-nization temperature of the summer cultivated infers that the starch granules of the summer cultivated are less compact then those of the spring ones. Sumi, Daiji and Dowon of the spring products showed the soup was falling down, but the viscosity of Namjak and 4 summer cultivated increased only slightly. The taste of soup is different according to the consistency of soup, and so the taste of soup of Daiji, Dowon, and Sumi of the spring cultivated products was good at the consistency 19.8％ and 23.5％. All the summer cultivated products and Namjak of the spring cultivated were good at 27％.

• 베이커리
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• no.12 s.413
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• pp.162-165
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• 2002

• The Korean Publising Journal, Monthly
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• s.331
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• pp.79-79
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• 2003

• Korea Information Processing Society Review
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• v.1 no.1
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• pp.50-60
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• 1994

• Nuclear industry
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• v.19 no.4 s.194
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• pp.38-40
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• 1999

• Nuclear industry
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• v.23 no.5 s.243
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• pp.24-30
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• 2003