• Sijohaknonchong
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• v.23
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• pp.189-212
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• 2005

There are the at Royal Banquet(Woiyoa 외연) in the 19th Chosun Dynasty. The is a performance at Royal Banquet by Singing Visitors in Chosun Dynasty. The was performed by the singing male visitors for long times. They sang some Korean Alphbet Songs while congratulators were enjoying the md and drink. The purpose of this wrritten essay is to search the existense of before the 19th century. 1 show the results as follows. 1. There are the records the performed in the Kukjo-Olyeei (國朝五禮儀), Kukjo-Olyeei(國朝五禮儀) is a book of the royal various ceremonial rules in Ealy Chosun Dynasty. 2. There are the records of the performed in the Kukjo-SokOlyeei(國朝續五禮儀). Kukjo-SokOlyeei(國朝五禮儀) is a book of the royal various ceremonial rules in Late Chosun Dynasty. 3. All of the is the same in the order and form. 4. All conculusion the was performed always in Chosun Dynasty.

• Journal of the Korean Society of Food Culture
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• v.1 no.2
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• pp.101-115
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• 1986

This study was designed to establish Korean food culture by analizing 17 sets of Jinyounuigue(진연의궤) Jinchanuigue(진찬의궤), and Jinjarkuigue(진작의궤) which were the records of royal party procedures in Yi dynasty. Side dishes were classified into 20 groups in this study ; Tang (場) 19, Jungol (전골) 3, J'im 18, Jun (전) 20, Jock 14, Pyunuk (片肉) 14, Cho 12, Hyae 17, Po 8, Chae 3, Bung 1, Nanri 1, Sooran 1, Sookran 1, Jaban 1, Kimchi 2, etc. all of 140 different kinds of side dishes. There was no tendency in omission or addition of food materials. Food materials were beef, pork, lamb, chicken, duck, peasant meat, dock's egg, fish, shellfishes, mollusca, curstacea, seaweeds, vegetables, fruits, beancurds, muk (a starch jelly), d'ock, muchrooms, etc. Seasonings were soysauce, pepper, sesame oil, ginger, green-onion, garlic, bean paste, ginger powder, red pepper powder, red pepper paste, salts, vinegar, honey, sesame power, etc.

• Journal of the Korean Society of Costume
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• v.52 no.6
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• pp.1-13
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• 2002

This paper investigated the costumes of young girl dancers in Yon wha dae moo(연화대무: Lotus Stage dance) which were documented on the Ak-hak-guae-bum(악학궤범: Protocol of music) and the Jin-yeon-eui-guae(진연의궤: Archives of Royal Feast). The fashion of the costumes can be changed into three phases, based mainly on the changes of Hap-rip(합립: silk hat), Dan-eui(단의: long jacket) and Sang(상: apron type skirt). In the first phase the costume consisted of Hap-rip, round neck-line Dan-eui and tiered skirt decorated with pleat and Yu-so(유소: decorated cords). In the second phase. it consisted of Hap-rip, v-shape neck-line Dan-eui and skirt without pleat. In the third phase, it consisted of Yeon-wha-gwan(연화관: Lotus shape cap), round neck-line Dan-eui of later era and skirt with pleat and Yu-so. Yon-wha-dae dance appears to be adopted from Ja-ji-mu( 자지무: chinese dance) that originated in West and Central Asia. In both dances. young girl dancers danced mainly jump and spin. The costume of round neck-line Dan-eui seems to have been affected by the fashion in Dang Dynasty when young girls loved to wear Dan-ryung(단령: male coat with round neckline). And it satisfied the need of mobility for the dance which was Performed mainly with jump.

• Journal of Digital Convergence
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• v.16 no.10
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• pp.421-426
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• 2018

For an artwork, color, shape and structure are key factors to create emotional atmosphere of the wrok. And it is fair to say that color is the most important element of the work. The tone of color reflects the joys and sorrows of the picture and the severity of the work's plot. The audience is to be attractted by colors' harmonious or passionate in this visual feast. Fusion controlling of color tone is mainly determined by color gamut that accounted for the vast area of the picture.

• Proceedings of the Korean Vacuum Society Conference
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• 1999.07a
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• pp.111-111
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• 1999

반도체 소자의 고집적화 및 고속화에 따라 다층 금속배선에서의 RC 지연이 전체 지연의 주된 요소로 되고 있다. 이런 RC 진연을 줄이기 위해서 현재 다층 금속배선의 층간 절연막으로 사용하고 있는 SiO2 박막(k~3.9)을 보다 낮은 유전상수(low-k)를 가지는 물질로 대체할 것이 요구된다. 층간 절연막으로서 가져야 할 가장 중요한 것은 낮은 유전상수와 높은 열적안정성($\geq$45$0^{\circ}C$)이다. 본 연구에서는 Toluene을 precursor로 사용한 PECVD방법으로 low-k 유사중합체 유기박막을 성장시켰으며 부동한 온도에서 성장된 박막의 특성을 비교하여 증착온도가 박막의 특성에 미치는 영향에 대하여 조사하였다. 유사중합체 유기박막은 platinum(Pt)기판과 silicon 기판위에 같이 증착되었다. Precursor는 4$0^{\circ}C$로 유지된 bubbler에 담겨지고 증발된 precursor molecules는 Argon(Ar:99.999%) carrier 가스에 의해 process reactor 내부로 유입된다. Plasma는 RF(13.56MHz generator로 연결된 susceptor 주위에 발생시켰다. Silicon 기판위에 증착한 시편으로 Fourier transform infrared (FTIR) spectra 및 열적 안정성을 측정하였고, Pt 기판위에 증착한 시편으로 Al/유기박막/Pt 구조의 capacitor를 만들어 열적안정성을 측정하였고, Pt 기판위에 증착한 시편으로는 Al/유기박막/Pt 구조의 capacitor를 만들어 K값 및 절연성을 측정하였다. Capacitance는 1MHz 주파수에서 측정하였다. 열적안정성은 30분동안 Ar 분위기에서 annealing하기 전후의 증착막의 두께의 변화를 측정함으로써 조사하였으며 유기박막의 두께는 surface profilometer로 측정하였다. 증착온도가 45$^{\circ}C$에서 15$0^{\circ}C$, 25$0^{\circ}C$로 높아짐에 따라 k값은 높아졌지만 대신 열적안정성은 좋아졌다. plasma power 30W인 경우 45$^{\circ}C$에서 증착했을 때 유전상수는 2.80으로 낮았지만 40$0^{\circ}C$에서 30분 동안 열처리한 후 두께가 49% 감소하였다. 그러나 25$0^{\circ}C$에서 증착했을 때 유전상수는 3.10으로 좀 높아졌지만 열적으로는 40$0^{\circ}C$까지 안정하였으며 45$0^{\circ}C$에서도 두께의 감소는 8%에 불과했다.

• Journal of Digital Convergence
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• v.17 no.1
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• pp.313-317
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• 2019

Installation art is another methodology of modern art appeared in 1970's. Installation art does not seek for a particular ideology or specific form to express, but rather it endeavors to produce a work produced by mutiful media convergence and integration. Therefore, this leads to inspire new cognition on ordinary places. Installaton art is strongly related with public art in terms of most works are to be exhibited. Thus from this point of view, installation art contains public art which aims to better communication among people, nature and artificial things. Eventually, temporary installation art contains communication and convergence of people and object in public places.

• Korean Journal of Ecology and Environment
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• v.50 no.1
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• pp.157-168
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• 2017

Backswamp is the section of a floodplain where deposits of fine silts and clays settle after a flood. In general, the wetland is composed of diverse ecosystems, and is characterized by ecotone. The purpose of this study was to analyze vegetation naturalness and to assess vegetation value by syntaxonomy and synecology of Useupje backswamp at Yeongsan river. As a result, the vegetation was divided into four physyiognomy types and 14 vegetation units depending on the species composition and habitats. The vegetation units confirmed in the study were as follow: Spirodela polyrhiza community as floating plant; Trapa bispinosa var. inuma community and Trapa bispinosa var. inumai-Nelumbo nucifera community as floating-leaved plant; Paspalum distichum community, Persicaria thunbergii community and Phalaridetum arundinaceae as lentic vegetation in the eulittoral zone; Scirpo fluviarilis-Zizanietum latifoliae and Typha angustata community in the emerged zone; Scirpetum tabernaemontani and Phragmitetum australis in the littoral zone; Carex dimorpholepis-Salix subfragilis community ecotone region of upland. According to the study, the vegetation distribution was highly affected by water level and artificial interference. Moreover, the development of vegetation units showed a significant relationship between species composition and habitats. Although vegetation value of Useupje resulted by vegetation naturalness was identified as the grade [III], the ecological value is expected to upward evaluation because of unique vegetation and geographical location.

• Journal of Wetlands Research
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• v.2 no.1
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• pp.31-40
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• 2000

The flora, vegetation structure and physico-chemical characteristics of surface sediment were investigated in Paksil-nup wetland of Hapcheon-gun, Gyeongsangnam-do, Korea in 1990~1998. Ranges of the surface sediment characteristics such as pH, conductivity, organic matter, total nitrogen, available phosphorus, exchangeable K, exchangeable Ca, exchangeable Mg, and exchangeable Na were 4.36~4.34, $19.0{\sim}1260.0\;{\mu}mho\;cm^{-1}$, 0.01~6.35%, 0.001~0.14%, 0.01~0.31 mg/l00g, 1.01~13.98 ppm, 16.75~143.80 ppm, 0.93~14.85 ppm and 0.21~3.86 ppm, respectively. Percentages of the particle size such as sand, silt, and clay were 13.0~93.3%, 5.4~71.7%, and 0.5~37.5%, respectively. The flora of the study area was composed of 72 families, 182 genera, 223 species, 36 varieties and 2 form or total 261 kinds, and those were 45 kinds of vascular hydrophytes and 216 kinds of vascular hygrophytes. The life form of vascular hydrophytes was classified as 27 kinds (60%) of emergent plants, 8 kinds (18%) of submerged plants, 6 kinds (13%) of free-floating plants and 4 kinds (9%) of floating-leaved plants, respectively. The importance value of Salix nipponica was highest as 123.78 in the shrub and tree layers, and that of Trapa japonica was highest as 16.69 in the herb layer. The vegetation type was divided into two groups according to the association analysis. The vegetation of the littoral zone was classified into 7 associations according to the cluster analysis based on the coverage data. These results showed significant differences with those of stand ordination by correspondence analysis based on the species composition and by PCA based on the sediment properties. Factors affecting the distribution of the vascular hydrophytes and hygrophytes were the gradient of particle size, altitude, and water depth.

• Sijohaknonchong
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• v.25
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• pp.145-174
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• 2006

The purpose of this study is to research the correlation of Sijo with Akjang. In Joseon Dynasty, the contact of folk music and court music was brisk. Although they had some political premises, many Jeongjaes presented in the royal court parties accepted Gagok, one of the representative folk song genres. It was an eye-opening matter. The song words sung by Gagok music accompaniment were the lyrics of Sijo. We can give Sijo that was used in diverse royal court parties as an typical example about introduction of folk music to the court music. A lot of Goryeo Dynasty's Jeongjaes were introduced to Joseon Dynasty nearly as they are. Naturally so most Sokak-gasas were. Bukjeon was sung to Jinjak tune which Jeong-gwajeong was sung. Bukjeon in the music book Akhak-Guebum is a long song, but instead Bukjeons in the music book Geumhapjabo and Yang'geum-sinbo are short. It suggests that the poetic form of Sijo was introduced to the Lyric of royal court music from a point of time in the early Joseon Dynasty. Especially, Bukjeon had been continued to the late Joseon Dynasty after exchanging to the lyric form of Sijo. Bukjeon had been used In the royal court to the first half of Joseon Dynasty It became established in the repertory of Gagok after spreading to people out of court. Turnover from the long Bukjeon to the short was a result that the folk music influenced royal court music. Bukjeon. song words praying King's longevity. was used in the diverse situations such as a small royal parties, royal archery, and King's outing. It can be a clue that the Korean song words continued to late Joseon Dynasty were used for the lyric of royal court music. In the correlation of the poetic form of Sijo and Akjang, we can find out some characteristics different from our common sense to distinguish royal court music from folk music.

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.128-141
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• 2012

This study focused on the historic documents known as $deungnok$, records created during preparations for royal events in the $Joseon$ Dynasty, rather than the often cited $uigwe$, the documents describing the Royal Protocol of the $Joseon$ Dynasty. As a reference to the food served at royal banquets, the $deungnok$ can enhance our understanding of royal banquet foods. Seven specimens of $deungnok$ describing royal banquet foods are currently in existence, created during preparations for royal events by the agencies in charge of food, the $Saongwon$ and $Jeonseonsa$. Owing to the nature of their authorship, the details recorded in these $deungnok$ hold great value as important resources for the study of royal banquet cuisine. $Naeoejinyeon$-$deungnok$, which documented an $oejinyeon$ banquet held at the $Junghwajeon$ Pavilion in November 1902, was somewhat disorganized and fragmented. $Jinyeonuigwe$ was more inclusive and well-summarized, since the former were progress reports to the King during banquet preparations that listed various items separately, such as dishes for each table setting and the kinds of flower pieces, and thus did not present a complete picture of all the details as a whole. The latter, on the other hand, were final reports created upon completion of a banquet, and contained more comprehensive records not only of the $chanpum$ (the menu of dishes served), but also the sorts of tableware and tables, floral arrangements, location, scale, and installation date of the $sukseolso$ (temporary royal kitchens for banquets). They also offer a more effective summary by simplifying details duplicated in identical table settings. Nevertheless, the $Naeoejinyeon$-$deungnok$ recorded some facts that cannot be gleaned from the $Jinyeonuigwe$, including the height of some dishes presented in piled stacks, as well as the specific names of dishes and their ingredients. The comparative study of the historic records in the $deungnok$ and $uigwe$ will be helpful in identifying and understanding the specific foods served at royal banquets. The $oejinyeon$-$seolchando$ diagrams in $Naeoejinyeon$-$deungnok$ depict the table settings for the King and the Crown Prince. The two diagrams contain large rectangles divided into three sections. In each section are similar-sized circles in which the names of dishes and the titles for table settings are recorded. From these records we can see that the arrangements of the table settings for the King and the Crown Prince are similar. The relationships and protocols shown in the arrangement of dishes and table settings for the King and the Crown Prince at royal banquets in the $Seolchando$ appear to be consistent. By comparing the two references, $deungnok$ and $uigwe$, which recorded the dishes served at royal banquets, the author was able to determine the height of some foods served in stacked arrangements, the names of $chanpum$, the ingredients used, and the configuration of the $chanpum$. The comparative review of these two written records, $deungnok$ and $uigwe$, will be helpful for a proper understanding of the actual food served at royal banquets.