• 한국식생활문화학회지
• /
• 제31권4호
• /
• pp.325-338
• /
• 2016

The objective of this study was to review Dasik's recipe of Jong-Ga in the Gyeongbuk area. Main methods of this study were literature review and in-depth interview. To study the historical transition of traditional Dasik, analysis of 11 cooking books from the 1400's to 1800's was carried out. Jong-Ga was made using Dasik and main ingredients were Songhwa, Kka and Kong Dasik. Special Dasik was in nine of Jong-Ga (Ipjae's head family of Pungyang Jo's clan, Sojea head family Gwangju No's clan, Sawoodang head family Uiseong Kim's clan, Heobaekdang's head family of Bukye Hong's clan, Taechon's head family of Gyeseong Go's clan, Gwiam's head family of Gwangju Lee's clan, Songdang's head family of Milyang Park's clan, Haeweol's head family of Pyeonghae Hwang's clan, Galyam's head family of Jaeryoung Lee's clan) and Dasik are Gamphi dasik, Heukimja dasik, Baksulgi dasik, Tibap dasik, Daechu dasik, Yukpo dasik, Misutgaru dasik, Dotori dasik and Omija Dasik. It was used as a ritual food and reception food for guests. These recipes are good examples of functional and modern of Korean food. In the future, Dasik as well as discovery of ingredients in other foods of Jong-Ga are needed

• 한국식생활문화학회지
• /
• 제31권4호
• /
• pp.286-299
• /
• 2016

This study analyzed trends and contents of ancestral ritual foods of Korean traditional Jong-ga as a domestic thesis. In searching the keywords related to ancestral ritual foods using a thesis search site, a total of 15 theses in seven journals were selected for analysis. Three theses from 1996 to 1999, six theses from 2005 to 2008, and another six theses from 2012 to 2016 were announced. In measuring frequency by dividing case families analyzed in the thesis into region, there were 83 families, including seven families from Gyeonggi (8.4%), seven families from Chungcheong (8.4%), two families from Honam (2.4%), and 67 families from Yeongnam (80.8%). Fifty-four families out of 67 families from Yeongnam were located in Andong-si, occupying 65.1% of the 83 families. The family showing the highest frequency was 'Seoae Jong-ga' (12 times). The family clan with the highest frequency was eight families of the 'Jinseong Lee clan' In the future, it would be necessary to understand the research flow through analysis of research trends in ancestral ritual foods of Jong-ga as well as interdisciplinary research and methodological diversification of studies on ancestral ritual foods of Jong-ga.

• 한국식생활문화학회지
• /
• 제32권4호
• /
• pp.311-322
• /
• 2017

This study examined the traditional edible basis and ingredients of Song-gi used for Pyeon of Jong-ga ancestral ritual food. Through an investigation of references, a case study, and ingredient analysis for traditional edible basis of Song-gi, the nutritional value and availability as food material were reviewed. Among the 4 kinds of pine trees from 4,705 types of edible materials usable as food listed in the ${\ll}$Korea Food Standards Codex${\gg}$, 'Pinus radiata D. Don', in which the husk is acknowledged as an edible food, was applied in this study. This study processed the Song-gi following the method of jong-ga and divided into pine inner bark (PIB) and pine inner bark powder (PIBP) to analyze the general composition and dietary fiber. The main composition of PIB was carbohydrate, in which the content was 88.7% per 100 g. The content of dietary fiber was 73.7% per 100 g and the insoluble dietary fiber reached 92.3% in total dietary fiber. In conclusion, the edibility of Song-gi, which has a considerable amount of insoluble dietary fiber caused constipation because it absorbed the moisture in the intestine due to the lack of nutrients but may be developed as a functional food that helps the digestive activation of the intestine and improve the health of the intestine if taken with balanced nutrition.

• 동아시아식생활학회지
• /
• 제25권4호
• /
• pp.574-593
• /
• 2015

This research's main objective was to analyze the special qualities of food culture of the Main Family in Chung-Buk through a case study on the diversified types of meals that the Main Family cooked, such as courtesy food, normal food, and seasonal food. The research identifies traditional ingredients of specialties from Chung-Buk through old literature. According to "Sejongsillokjiriji", there are a myriad of ingredients:, including jujube, ginseng, pine mushroom, manna lichen, persimmon, mandarin fish, crab, sweetfish, lacquer, honey, and terrapin, which represent Chung-Buk's unique ingredients. Another reliable source, "Banchandungsok", does not provide a detailed list of traditional foods, but rather a simple list. The majority of food from Chung-Buk, in "Banchandungsok", consist of side dishes like kimchi and salt greens. Eventually, salt greens became diversified. As Chung-Buk is a landlocked province, people often used dried pollack. Kimchi and raw coaker were frequently used as well, and rice cakes encompassed multiple ingredients such as: jujube, mushroom, pine nut, and, dried persimmon. There were distinct differences in the diversity of food and amount of dishes used by the Main Families of Chung-Buk dependent on the ingredients and wealth of each Main Family. Chung-Buk has a landscape full of mountains, so potatoes were abundant and used to make potato Dasik. When cooking process was completed, people placed kelp on to the finished product. Seasonal foods were considered very important, especially on special occasions such as Backjoong, which was a day dedicated to laborers. These foodsprovided a good opportunity for the community to build stronger bonds by sharing rice cake and Yukgaejang with other members of the community. It is apparent that "Jeobbingac" culture, or guest culture, flourished since people in Chung-Buk are traditionally taught to leave spare food for the guest at all times.

• 동아시아식생활학회지
• /
• 제25권4호
• /
• pp.549-564
• /
• 2015

This study was conducted on the head family house of Panseogong coterie of Andong Kwon clans in Daksil village, Bongwha gun, Kyungbuk: historical sources survey and field visit over four rounds were conducted from March to June 2014. In-depth interview, storytelling, and nutrition facts were used as methods of research using 49 participants, and the potentials of trend goods were the main purpose of this research. The specialties of bongwha prefecture in the Chosun Dynasty were pine nut, manna lichen, ginseng, sweetfish, and wild honey. Ritual food bulcheonwi's offerings a feature in Choongjae Kwonbeol's head family - were sacred wine, me, gang, otang, myun, myunjeok, pyunjeok, pyunchung, pyun, po, chungpomook, dojeok, sookchae, ssam, chimchai, sikhye, chogwa, silgwa, soojunggwa, etc. The ritual foods of bulcheonwi's head family house Choongjae Kwonbeol were commercialized through storytelling. Choongjae Kwonbeol's ritual ceremonies, recognized for their national royalty, were reorganized as the traditional Korean table settings, so that the Korean people could easily access them. The special meal called "Geumgyeporansang" represented the head family house foods' essence to share and serve others through the Dacshil village's natural beauty, Bonghwa's local ingredients, and festivities after the "Chungjae Gwunbal Bulchun" rituals. The ritual foods called "Cheongamjungsang", utilizing "Chungjae Gwunbal Bulchun" rituals, were represented in the form of a lunch box: such foods illustrate the classical scholar's mindset that enjoys the nature and arts through education and virtue.

• 한국잡초학회지
• /
• 제17권4호
• /
• pp.400-406
• /
• 1997

Bentazon에 대한 품종간 내성을 검정하기 위하여 온실에서 42 고추품종을 30일간 재배한 다음 Bentazon을 경엽처리하여 내성품종과 감수성품종을 선발하였다. 조풍, 종가집, 싱싱하우스, 녹광, 광복 및 일천 품종은 비교적 내성을, 대홍, 조광, 고려, 청양, 향촌 및 대장경 품종은 감수성을 나타냈다. 내성품종은 Bentazon 3.4 kg/ha 이상 수준에서도 감수성품종에 비하여 현저한 내성을 보였다. 고추생장은 50% 저해하는 Bentazon 농도$(I_{50})$는 감수성품종은 2.0~2.4 kg/ha, 내성품종은 10.0~12.0 kg/ha이며 또한 50% 생장을 감소시키는 Bentazon 농도 $(GR_{50})$는 감수성품종은 2.4 kg/ha이고 내성품종은 9.6 kg/ha이었다. 따라서 내성품종은 감수성 품종보다 5~6배 내성을 나타내었다.

• 한국농촌건축학회논문집
• /
• 제13권3호
• /
• pp.125-132
• /
• 2011

By this time the main tendency of studying traditional residential building was to find out and analyze the regional and spacial peculiarity. But that kind of study has been set limits in terms of including each building into one category and being researched by the viewpoint of an observers rather than a resident. Due to this kind of problem, the outcome of that study didn't obtain good results. This study, which has synthetically not been investigated until now, have put a little more deep interpretation on traditional residential building, by surveying Andong Kwon family's Yuhoedang-Chongga located 299 Musudong Daejon. The purpose of this study is to investigate the characteristic of construction in the architecture of Yuhoedang-Chongga of the Andong Kwon family, and to develop the viewpoint and analytic process of traditional construction. As the first step to study it efficiently, basic architectural investigation on Yuhoedang-Chongga has been carried out with an actual evidence, and the new viewpoint of traditional residential building has been developed by this survey such as collecting, arranging, analyzing and examining this positive proof. For example, from the house-picture book handed down from that family, the condition of then established was compared with the present state of it. And then this article examines the arrangement, floor-plan types, interior, structures and condition of location. The transition-history of this house was searched into, and the development process of this was examined. The related documents was synthetically analyzed, so the characteristics of this construction was grasped.

• 정보처리학회논문지B
• /
• 제15B권6호
• /
• pp.603-608
• /
• 2008

본 논문에서는 주가의 일별 시가, 종가, 최고가, 최저가를 예측하기 위한 퍼지모델을 제안한다. 주가는 시장의 여러 경제 변수에 의존하므로 주가예측 모델의 입력변수를 선택하는 것은 쉽지 않은 일이다. 이와 관련하여 많은 연구가 있지만 정답이 있는 것은 아니다. 본 논문에서는 이를 해결하기 위해 주가 움직임 자체에 주목하는 스틱차트의 기술적 분석에 이용되는 정보를 퍼지규칙의 입력변수로 선택한다. 퍼지규칙은 사다리꼴 멤버쉽함수로 이루어진 전건부와 비선형 수식의 후건부로 구성된다. 최적의 퍼지규칙으로 구성된 퍼지모델을 찾아내기 위해 차분진화가 사용된다. 본 논문에 제안된 방법은 수치 예를 통해 다른 방법과의 비교로 타당성이 검토되며 KOSPI(KOrea composite Stock Price Index) 일별 데이터를 사용, 주가예측 퍼지모델을 구축하고 신경회로망 모델과 비교, 검토된다.

• 한국환경생태학회지
• /
• 제15권1호
• /
• pp.57-68
• /
• 2001

해안지역의 녹화 및 조경용으로 유용한 내염성 식물자원임과 동시에 서식지가 급격히 감소하고 있는 순기비나무를 대상으로 하여 생장특성과 번식방법을 규명하기 위한 연구를 수행하였던 바, 그 결과를 요약하면 다음과 같다. 1. 줄기의 생장형태는 포복줄기와 직립줄기가동시에 생장하고, 5개 주요 군락지에 직립줄기의 길이는 평균 46.6cm 이고, 포복경의 초대 길이는 7.6cm에 달하였다. 2. 종작발아율은 황적색의 무처리 종자와 $GA_3$처리 종자에서 71.0~72.3%로 가장 높았으나, 두 처리군사이에는 발아율의 차이가 없었다. 종피현화를 목적으로 한 황산처리는 오히려 종자의 발아를 억제하였다. 3. 종피 색깔이 황적생인 종자는 흑갈색 종자에 비해 평균 21.1%(13~30%)발아율이 높았다. 실득모율은 30% 미만으로 아주 낮았으나 흑갈색 종자에 비해 황적색 종가자 약 2배 높았다. 또한 $LD_{50}$은 황적색 종자가 흑갈색 종자보다 10~20일 짧았다. 4. 종피 색깔과 화학처리가 같은 조건에서 기건저장한 종자와 노천매장한 종자사이에는 발아율, 식득묘율, $LD_{50}$등의 차이가 없었다. 5. 기건저장한 황적색 종자가 바다모래에서 30.3%의 발아율과 10.1%의 실득모율을 나타냈으나, 갯벌흙에서는 전혀 발아되지 않았다. 6. 삽목번식의 경우 추삽에서 발근육은 녹지삽이 가장 높았고, 다음이 반지숙삽, 숙지삽의 순이었다. 발근율이 가장 높은 것은 NAA 200ppm+sucrose 2%를 처리한 녹지로서 96.7%의 발근율을 나타내었다. 발근수는 전반적으로발근율에 비례하는 경향이었다. 7. 하삽에서 NAA 200ppm+sucrose 2%를 처리한 녹지, 반숙지, 숙지의 토양별 발근율은 vermiculite+ perlite(1:1)와 마사토에서는 81.1~87.8%로 높았고, 모래와 해상에서 48.9~77.8%로 낮았다.

• 한국컴퓨터정보학회논문지
• /
• 제8권3호
• /
• pp.113-123
• /
• 2003

본 논문에서는 주식의 종가, 거래량 기술적 지표인 MACD(Moving Average Convergence Divergence) 값과 투자 심리선값을 입력 패턴으로 사용하여 개별 금융지표지수에 대한 매도, 중립 및 매수 시점 예측을 수행하는 신경망 모델이 제안된다. 이 모델은 역전파 알고리즘을 이용한 시계열 예측 기능과 균등다층연산 기능을 갖는다. 학습 데이터의 수가 각 범주들(매도, 중립, 매수)에 균일하게 분포되어 있지 않을 경우 기존의 신경망은 가장 우세한 범주의 예측 정확성만을 향상시키는 문제점을 가지고 있다. 따라서, 본 논문에서는 신경망의 구조, 동작, 학습 알고리즘에 대해 표현한 후 다른 범주의 예측 정확성도 향상시키기 위해 각 범주의 중요성을 이용하여 학습 데이터의 수를 조절하는 균등다층연산 방법을 제안한다. 실험 결과, 균등다층연산 신경망을 이용한 금융지표지수 예측 방법이 기존의 신경망을 이용한 금융지표지수 예측 방법 보다 각 범주에 대해 높은 정확성 비율을 보임을 확인할 수 있었다.