• Korean Journal of Food Science and Technology
• /
• v.22 no.7
• /
• pp.724-731
• /
• 1990

The fermentation process of Andong Sickhae including optimal composition of the product was investigated. Through sensory evaluation and ingredient analysis of ten samples prepared in the laboratory and the samples collected from Andong region, we found that the ratio of ingredient of the product by weigh are as follow : [glutinous rice(80) : malt(50) : radish(100) : water(500) : ginger(8) : red pepper(4)]. The level of nitrogen compound turned out to be low while that of soluble protein and salt soluble protein was high. The content of total sugar and reducing sugar was found to be considerable high and among the free sugar, maltose was the highest(80%), followed by glucose and maltotriose. Activities of acid protease and saccharogenic amylase were 1.55 unit per milliliter and $12.5D^{40}_{30}^{\circ}$ respectively. Results of sensory evaluation showed that the good Andong Sickhae turned out to have well harmonized taste of flavor, sweetness and sourness while the color looked slightly red.

• Archives of design research
• /
• v.19 no.2 s.64
• /
• pp.207-216
• /
• 2006

Even though the notion exists that wall paper has got a short durability for interior decoration in terms of paper's nature, it can be the most important element among the modern dosing wall papering because of the variation of the walls visual effect. Wall paper hasn't been preserved well according to the paper's character and official records haven't been done well. So, by studying a case in which a room is maintained well, seeing various commercial samples which were used for an advertisement and reading several booklets it is possible to study historical evidence. In regard to wall paper and Papering. data, the commercial historic nature of the traditional wall papering has been recognized again in order to study the root of the technical and commercial background. In theory, the historic background research of traditional wall paper in the past is said to have established its theoretical system and the development of modern wall papering in the middle of Britain in 18th century. Through the theoretical study of wall papering, the following things have been researched: handling don the method of the traditional wall papering and lining paper, stylization of pattern by using the method of continual linking, subdivision of commercial cost and specialization of wallpaper, handing down the past traditional adhesion method, the origin of string wallpaper, utility of traditional wallpaper and its various abilities, the change from the face to face linking to duplicated linking, the development of DIY products by women's wallpaper selections. Put against other materials, wallpaper remains the most popular and preferable product for managing a wall and provides a decorative, wall dosing technique. This study can estimate the source of wallpapering history in order to create a systemic approach towards the future's wallpaper industry. This is very important data in order to establish a theoretical system of traditional wallpapering according to its historical research about wallpapering skills and its commercial aspect.

• Journal of the Society of Disaster Information
• /
• v.15 no.1
• /
• pp.121-132
• /
• 2019

Purpose: This study aims to analyze the meaning of architectural space of Alvar Aalto, which is based on architectural theories of periodic flows and the form of the space with the various elements applied to the works. Method: It analyzes the interrelationships of light, form and material in triangular composition by synthesizing the architectural vocabulary of Alvar Aalto from the viewpoint of modernism. Results: The architectural works of Alvar Aalto are centered on the combination of light, form, material, and space diversity, emphasizing social awareness and linking the human scale with the building environment. Conclusion: The structure of the Alvar Aalto is a synonym of nature and culture, society and individuals, standardization and diversity, universality and locality, intellectual and emotional, scientific and human psychological. It is possible to apply reciprocity elements to architectural spaces in a comprehensive manner while being different from each other in terms of rationality and immediacy.

• Journal of Korean Home Economics Education Association
• /
• v.32 no.1
• /
• pp.51-76
• /
• 2020

The purpose of this research was to develop the education program on traditional living culture for home economics(HE) based on the 2015 revised national curriculum. The existing school curriculum for traditional living culture tends to overly focus on the theories about traditional culture and suffer from absence of continuity in learning activities. It can be argued that HE is an ideal subject for dealing with traditional living culture as it aims to develop students' ability to recreate the traditional culture, meeting present needs and trends. This study, thus, attempted to present the practical ways of improving the quality of education on traditional living culture by developing HE education program for high school students. To fulfill the purpose, this research, as a teaching topic, selected the traditional patterns and the "Obangsaek"(Korean traditional five colors) which can commonly be dealt with in the subjects of traditional Korean food, Korean costume and Korean style house. In particular, the program was developed following the ADDE process. In the stage of analysis, this article analyzed the HE curriculum and making activities included in HE textbooks based on the 2015 revised national curriculum, as well as the needs of teachers and students regarding traditional living culture education. In the stage of design, this study developed the instructional model, selecting class topics, tools and materials. In the stage of development, the programs on traditional living culture including costume, food and house were developed. In the evaluation phase, this research conducted the validity test and received the feedbacks from 12 HE educators in order to complete the programs. This study finally suggested that future studies in this area examine the effect of the presented programs on enhancing the students' perception of traditional culture and the will of developing and succeeding the traditional living culture.

• Laser Solutions
• /
• v.12 no.1
• /
• pp.1-6
• /
• 2009

최근, 전자, 디스플레이, 반도체 등 여러 분야에서 광학적, 기계적 등의 성질이 우수한 유리와 세라믹 재료의 사용이 급증하고 있다. 이러한 취성 재료의 절단가공에 있어서 전통적인 기계적 방식은 미세균열로부터 자유로울 수 없다는 한계를 지닌다. 따라서 레이저로 열응력을 발생시켜 재료를 절단하는 controlled fracture 레이저 절단공정은 기존 공정을 대체하는 새로운 기술로 각광받고 있다. 따라서 controlled tincture에 대하여 많은 연구가 진행되고 왔으며 현재에도 다양한 새로운 공정이 개발되고 있다. 하지만 아직도 열응력에 의해 재료가 변형, 절단되는 물리적인 메커니즘이 명확히 규명되어 있지 않을 뿐 아니라 레이저 광원, 냉각방식 및 각종 공정변수가 절단 품질에 미치는 영향도 체계적으로 분석되지는 못한 실정이다. 따라서 보다 효과적인 공정개발을 위해서는 추후 더욱 심도 있고 많은 연구가 수행되어야 할 것으로 판단된다.

• The Journal of the Korea Contents Association
• /
• v.18 no.9
• /
• pp.535-543
• /
• 2018

The traditional culture, which is a historical product possessed by each country, represents the competitiveness of the country and becomes a national resource. Raw lacquer has a very long history and tradition in China. Lacquer, which is the basic material of Raw lacquer. Also it is a natural paint which has the functions of preservation, insectproof and waterproof used from ancient times in Asia, not only in China but also in Korea and Japan. Such Raw lacquer using lacquer has a long history and it is becomes to a tradition. On the other hand, Its value and meaning are being faded by oilpaintings and watercolors. Much effort and research are needed to become more popular. I would like to introduce the lacquering technique in illustration as one way. There are a lots of expression techniques in the present illustration, but lacquer expression is rarely seen. In the illustration, lacquering technique is a modern reinterpretation of traditional culture by combining modern technology with traditional culture. In this paper, a Raw lacquer with a long tradition of soul is informed to the public and it is a way to bring attention to the beauty of lacquer and reproduce the original expression technique as an illustration to enhance the understanding of traditional culture, I hope that Raw lacquer will be used in the field.

• Culinary science and hospitality research
• /
• v.16 no.4
• /
• pp.1-14
• /
• 2010

This study is to analyze the difference of perception about Korean traditional food by generations in Busan area. For the analysis of this study, both the cross tabulation analysis and Frequency analysis were used, by choosing the random specimen of investigation from middle and high school students, college students and general people residing in Busan area. The result of the study is as follows. First, the frequency of preference for traditional food is different by generations. Second, Korean traditional food is the most preferred among all generations. Third, menu is decided mainly for a father in the family. Finally, standardized and simplified recipes are needed for busy people. To improve the difference by generation, herbs or seasonings should be added or ingredients should be changed into ones suitable to young generation's taste. It is necessary for future studies to have extended samples nationwide for balanced specimen.

• 기계와재료
• /
• v.21 no.3
• /
• pp.74-87
• /
• 2009

타이타늄 제품의 다양성과 시장 확대를 위해 소재 및 공정가격 등을 낮추고자 하는 연구가 다양하게 진행되고 있으며, 그 한 방법으로 타이타늄 분말야금기술이 주목받고 있다. 분말로 제품을 생산할 경우 near-net shape 형태의 제품생산이 가능하기 때문에 압연, 성형, 용접 등의 다단계 공정과 후가공 비용을 최소화할 수 있다. 분말야금으로 제조된 타이타늄 부품의 특징과 아울러 전통적으로 생산하고 있는 타이타늄 분말 제조방법과 분말의 형태, 소결 성형조건 등에 대하여 알아보고, 최근에 개발된 다양한 분말제조 신공정방법과 제조 공정별로 생산되는 분말의 형태와 제조원리 등에 대하여 기술하였다. 경제성을 높이기 위한 다양한 소결과 성형방법에 대하여 고찰함으로써 타이타늄 합금 부품의 활용도를 높이기 위한 연구개발에 대해 기술하였다.

• Journal of the East Asian Society of Dietary Life
• /
• v.12 no.2
• /
• pp.167-172
• /
• 2002

음식의 재료를 얻는 데 있어 그 편리함은 사람들의 음식습관에 영향을 주기 때문에, 본 논문에서는 먼저 대만 고추재배의 품종개량과 생산현황으로부터 전반적인 이해를 하고자 하며 나아가 신선한 생 고추 및 고추관련 가공식품, 예를 들어 고추장, 고추콩짜개된장(랄두판장. 두판: 콩짜개, 물에 불리거나 싹튼 콩), 고추기름, 말린고추 등을 전통 요리 속에서 응용하는 방법에 대해 조사하였다. 또한 식생활 속에서 고추가 끼친 영향을 연구하고 나아가 대만 음식 문화의 변화와 발전에 대해 탐구하였다. 음식문화의 발전은 분명 음식 재료의 생산과 사회.경제적 배경의 영향을 받는다.

• 기계와재료
• /
• v.25 no.3
• /
• pp.120-129
• /
• 2013

전통적인 산업용 로봇은 사전에 정해진 데로 단순반복 작업을 하기 위한 용도로서 대량생산라인의 현장에 많이 사용되어 왔고 자동화 생산라인의 핵심역할을 담당해 왔다. 하지만 최근에는 다품종 변량생산의 요구가 증대됨에 따라서 생산 환경 변화에 유연하게 대처할 수 있는 로봇의 수요가 증가하고 있고, 이에 인간작업자와 유사한 형태의 작업을 수행할 수 있는 양팔을 가지는 로봇의 개발이 진행되어 오고 있다. 본 논문에서는 이러한 양팔로봇, 특히 생산현장 적용을 목적으로 하는 산업용 양팔로봇의 개발 동향에 관한 기술한다.