• The Journal of the Korea Contents Association
• /
• v.8 no.8
• /
• pp.235-243
• /
• 2008

This research show how Shin Han-Seong make up Taekkyeon to register to intangible cultural assets, and found next conclusion and meaning. First, skill organization of Song Duk-Ki Taekkeon that is only one modem Taekkeon's initiator have been transmitted for a piece of skills of playing figure which don't have regular system. But Taekkyeon which have regular system have been developed by Shin Han-Seong, finally Taekkyeon is approved to intangible cultural assets. Second, Shin Han-Seong modernized Taekkyeon by borrowing training system of Judo, Fencing, Hapgido, Taekwondo, Karate. But people criticize that Song Duk-Ki Taekkeon is not initiate with original thing. Third, Shin Han-Seong made the grade classification and practical technique screening, Bon-Dae Buigi Twelve part like Pomse of Taekwondo (there is no for traditional Taekkyeon). And he contributed to popularization and modernized learning system by pursuiting sportization. Through this research geared up Taekkyeon's original shape and generational outline about skill transition or composition. And it gave important data for understand about Taekkyeon controversy which scattered.

• Proceedings of the Korea Contents Association Conference
• /
• 2008.05a
• /
• pp.251-257
• /
• 2008

These days Taekkeon of Shin Han-Seong is newly rased as traditional martial which made up in the academic world. The reason why is that create new shaped Traditional Taekkeon which stipulate good points of systematize Martial Arts to register Song Duck-Ki Taekkyeon eleven figures's a piece of skills to cultural assets. This research show how Shin Han-Seong make up Taekkyeon to register to intangible cultural assets, and found next conclusion and meaning. First, skill organization of Song Duk-Ki Taekkeon that is only one modern Taekkeon's initiator have been transmitted for a piece of skills of playing figure which don't have regular system. But Taekkyeon which have regular system have been developed by Shin Han-Seong, finally Taekkyeon is approved to intangible cultural assets. Second, Shin Han-Seong modernized Taekkyeon by borrowing training system of Judo, Fencing, Hapgido, Taekwondo, Karate. But people criticize that Song Duk-Ki Taekkeon is not initiate with original thing. Third, Shin Han-Seong made the grade classification and practical technique screening, Bon-Dae Buigi Twelve part like Pomse of Taekwondo (there is no for traditional Taekkyeon). And he contributed to popularization and modernized learning system by pursuiting sportization. Through this research geared up Taekkyeon's original shape and generational outline about skill transition or composition. And it gave important data for understand about Taekkyeon controversy which scattered.

• Food Industry And Nutrition
• /
• v.19 no.1
• /
• pp.1-4
• /
• 2014

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
• /
• 2011.04a
• /
• pp.534-537
• /
• 2011

This Paper present prediction Vehicle Interior Noise using ATF(Acoustic Transfer Function) and engine radiated sound power. This is useful tool to qualifying the effectiveness of Air-borne noise Path. Furthermore This method provide acoustic package performance of the vehicle and able to prepare frequency band to same segment or benchmarking vehicle.

• KIEAE Journal
• /
• v.17 no.3
• /
• pp.133-140
• /
• 2017

Purpose: The construction of New Han-ok style public buildings is a construction that can not be seen in traditional Han-ok, and it is a construction that combines traditional wooden structure, RC structure, and steel structure. Therefore, construction different from general construction is complicated and complex. It is necessary to accurately understand the construction method of each field rather than the general construction management method and study the method suitable for New Han-ok style public buildings. Also, since the New Han-ok style public building business is the first business to be introduced in Korea, new process management is needed rather than general process management. Method: The research method is as follows. Analyze process management through theoretical considerations and analyze the differences from general construction projects. Next, we want to identify the characteristics and problems of the process control method applied to real cases. Finally, the results of this analysis suggest ways to improve process management. Result: Therefore, it is necessary to establish a precise plan from the basic design to the construction of the public building construction management. In addition, careful planning should be made so that the supply and demand of materials and the supply and demand of personnel can be achieved smoothly.

• Food Science and Industry
• /
• v.55 no.1
• /
• pp.45-57
• /
• 2022

This study was proceeded the analytical methods using various analytical instruments for polycyclic aromatic hydrocarbons (PAHs) in food products. Various analytical methods were developed to determine levels of PAHs including benzo[a]pyrene, benzo[a]anthracene, benzo[b]fluoranthene, and chrysene formed in various food products using gas chromatography-mass spectrometry (GC-MS), enzyme-linked immunosorbent assay (ELISA) and raman spectroscopy. Recently, the rapid on-site response for the detection of hazardous substances in food aims to develop an onsite rapid detection of a simplified technical analysis method to reduce the time and cost required for analysis of PAHs. Current PAHs detection methods have been reviewed along with new raman spectroscopy analytical method.

• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.5
• /
• pp.659-667
• /
• 2009

The primary object of this study was to examine both preferences in a variety of foods and snacks and the eating habits among young children (aged 13 months through 50 months old). In addition, this study examined whether there would be significant differences in the preferences and eating habits by of young children of different ages and gender of young children. This study included 193 infants (85 boys, 108 girls) of aged 13 through 50 months of old who were enrolled in early childhood education and care settings in Seoul and Gyunggi Province. The information regarding food and snack preferences among young children were gathered through surveys filled out by their mothers and the children's overall eating habits were assessed by their teachers. The main results of this study were as follows. Overall, there were some patterns in eating bere asss and food preferences in foods and snacks among young children. There were no significant differences in both eating bere asss and food preferences by gender of young children. But, however, there were significant differences in food (p<0.001) and snack preferences (p<0.001) by of children of different ages of young children.

• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.6
• /
• pp.839-845
• /
• 2009

The objective of this study was to examine the eating habit characteristic and developmental outcomes of young children (ages 24 months through 42 months) as well as their mothers' nutritional attitudes and maternal levels of nutrition knowledge. The study also analyzed relationships among the children's eating habits and developmental outcomes and the mothers' nutritional attitudes and nutrition knowledge levels. The subjects included 164 young children who were enrolled in early childhood education and care settings in Seoul and Gyunggi province. The main results were as follows. There were significant correlations among the young children's eating habits and developmental outcomes, specifically between their attitudes towards meals and fine motor skills, communication, social-emotional aspects, and cognitive areas (p<0.01). In addition, there were significant correlations among the young children's eating habits, the mothers' nutritional attitudes and their nutrition knowledge levels (p<0.01).

• Food Science of Animal Resources
• /
• v.31 no.4
• /
• pp.617-623
• /
• 2011

Ozone is a strong oxidant and potent disinfecting agent. In this study, volatile basic nitrogen, thiobarbituric acid reactive substances, acid value and pH all of which are quality indicators in meat products, were evaluated. The meat was treated with the ozonated water (0.2 ppm) for 0, 5, 10, 30, and 60 min and then stored at $5^{\circ}C$ for 24 d. The volatile basic nitrogen content of meat was 22.40 mg% after 9 d of storage and 23.24 mg% at 15 d of storage with ozonated water (0.2 ppm) treatment. During 24 d of storage, the pH, thiobarbituric acid reactive substances, and acid value were decreased when subjected to ozonated water treatment. These results suggested that the ozonated water treatment effectively improved the chemical properties and food safety.

• Food Engineering Progress
• /
• v.14 no.4
• /
• pp.316-321
• /
• 2010

The efficacy of the ozonated water (0.1, 0.2, 0.4, 0.6, and 1.0 ppm) in reducing the risk of food-borne disease was investigated in this study. After inoculation of Listeria monocytogenes (ATCC 19112), Salmonella enterica subsp. enterica biovar Typhimurium (ATCC 12598), Escherichia coli O157:H7 (ATCC 43890) to lettuce, spinach, and beef, inhibition effect with different washing concentrations, time, and methods with ozonated and tap water were evaluated. As a result, there were 2.16 to 3.85 log CFU/mL reduction in different foods and 7 log CFU/mL reduction on cutting boards after watering with ozonated water. Higher than 0.2 ppm of ozonated water treatment reduced the growth of food-borne disease bacteria with increasing washing time and ozone concentration. These results suggested that the ozonated water treatment effectively improved the microbiological quality and food safety.