• 건강소식
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• v.28 no.9 s.310
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• pp.38-39
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• 2004

숲 속으로의 여행은 언제나 즐겁다. 청명한 하늘아래 짙푸른 초록빛 삼림과 숲 속에 마련된 작은 통나무집, 코끝을 스치고 지나가는 상쾌한 바람 등 숲을 이루는 모든 요소들이 도시를 벗어난 이에게 커다란 청량감을 안겨준다.

• (The)Study of the Eastern Classic
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• no.56
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• pp.9-33
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• 2014

This paper aims to look into text of Toegye Lee Hwang's poem Cheongryangsan (Mt. Cheongryang). For that, the poetic aspects of experiences in staying in mountains presented in the poem were classified into materialistic aspect, a method of subject proposal, subject recognition and orientation to examine such aspects, and their respective meanings and limits were considered. First, from the materialistic aspect, the poem about Mt. Cheongryang can be divided into a case of materializing acts in Mt. Cheongryang and a case of materializing an individual scenery of Mt. Cheongryang itself. Second, from an aspect of methods of subject proposal, the poem can be divided into a case in which the space of Mt. Cheongryang is proposed syntagmatically and abstractly and a case in which each scenery is proposed by it being divided partially. Third, from an aspect of subject recognition and orientation, in case Mt. Cheongryang is realized as a solitary space separated far from the world, poetic self aims at reflection. However, in case Mt. Cheongryang is realized as a space for staying with friends and disciples, poetic self aims at communication. The above-mentioned difference is caused by the fact that Toegye had such an experience in Mt. Cheongryang twice at the interval of 10 years. This study is significant in that it intensively looked into Toegye' experience in Mountains and the poetic text which have not been studied and that Toegye's recognition and orientation of a space were discriminatively revealed.

• Journal of the Korean Society of Food Culture
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• v.4 no.4
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• pp.405-410
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• 1989

The sensory quality describing terms of Takju were surveyed by questionair and classified according to the sensory characteristics. The effects of thermal treatment for the pasteurization of Takju on the sensory quality were tested and statistically evaluated. The important sensory quality attributes of Takju were white, gray, and yellow for color, acidic and yeasty for smell, sour, astringent, bitter and sweet for taste and gritty, viscous and carbonated for mouthfeel. The organoleptic properties of grayness, yeasty and cooked smell, astringent and bitter taste and thickness increased, while sourness, sweetness, yellowness, grittiness and carbonated feel decreased by the pasteurization treatments, heating $82^{\circ}C$, $93^{\circ}C$ or $135^{\circ}C$ for 9 seconds. These changes coincided with the overall reductions in the preference scores of pasteurized Takju. The degree of sensory quality deterioration appeared to be affected to some extent by the heating temperature.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.115-126
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• 2014

The purpose of this study was to offer primary information for development of Makgeolli adapted to the tastes of Chinese and marketing strategies for promoting consumption of Makgeolli in the Chinese market. This study was intended to investigate the Makgeolli drinking behavior through a survey and the sensory properties and preference of fresh and sterilized Makgeolli through sensory evaluation focusing on the Chinese students in Korea, becoming potential consumers of Makgeolli. The survey was conducted from October 9th to October 30th, 2013, and then 117 copies were adopted for the analyses. The results are as follows. 71.8% of the subjects liked Makgeolli, 56.4% drank 5-6 times a week, and 25.7% drank more than 2 bottles at a time. 61.5% of the subjects had purchasing experience. The routes of collecting information about Makgeolli were acquaintances(66.7%) and media sources(28.2%). In the sensory evaluation, sterilized Makgeolli(BS) that has a fresh odor, sweet and sour taste, cooling sensation, and good aftertaste got the best score in the overall acceptability, and fresh Makgeolli(KD) that has a strong nuruk odor, turbidity, bitter taste, and heavy mouthfeel got the lowest score in the overall acceptability. These results show that sweet, fresh, and refreshing Makgeolli suits Chinese's taste and word of mouth marketing through the expansion of tasting events would promote Makgeolli consumption in the Chinese market.

• Transactions of the Korean Society for Noise and Vibration Engineering
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• v.16 no.5 s.110
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• pp.551-558
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• 2006

Noise from air-conditioner system installed in the ceiling of a classroom was evaluated to investigate the sound quality of air-conditioning noise. Harmonics of air-conditioning noise were removed and the sound pressure levels of the frequency bands from $250{\sim}630Hz$ were changed to control sound quality. Evaluation for refreshing sensation was conducted using a paired comparison method and the results showed that noise without harmonics were preferred to noise with harmonics. The noises which have larger level increases to the unchanged noise at $250{\sim}630Hz$ were evaluated better in both of the noises with and without harmonics. Results of multiple regression analysis on psychoacoustic parameters and subjective preferences showed sharpness as a major affecting factor in describing the refreshing aspect of air-conditioning sound.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.210-215
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• 2003

When Kimchi is cooked, it is very import to find an appropriate level for the salt content of the cabbage to makes the best tasting Kimchi. Therefore, in this article, attempts were made to find the best salted cabbage condition using difference salt solution concentration, temperatures and fermentation periods. In the experiments with the difference of the salt solutions, 10 and 15%, the salted cabbages were packed in polyethylene bags, and incubated at 10, 15, 20 and 25$^{\circ}C$ for 0, 2, 4, 6, 8, 10, 12, 14, 16 and 20 hrs. As a result, the best tasting Kimchi, in terms of texture characteristic, were found with storage times of 10 and 6-8 hrs, with salt solution concentrations of 10 and 15%, respectively, both of these at 25$^{\circ}C$. The best conditions, in terms of the kimchi taste characteristics, where 6-10 hrs, with the salt solution concentrations of 10 & 15%. With storage conditions of 10 hrs and a salt solution concentraction of 10%, and 6-8 hrs and a salt solution concentration of 15%, both at 25$^{\circ}C$, the texture characteristics were fresh. clear and coot. Also, the points of the appropriate salt content differ with temperature. Therefore, the appropriate conditions for the salting time, storage temperature and salt solution concentrations will make the best tasting, most nutritious Kimchi, in the least time and most economically.

• Photonics industry news
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• s.1
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• pp.36-39
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• 2000

최상삼 박사를 만나기 위해 떠난 이른 오후, 인터넷으로 KIST 지도를 뽑아들고 전화로 전해들은 KIST 안내를 되새겨가며 청량리역에 내려섰다. 택시를 잡아타고 KIST로 가는 길은 서울의 복잡한 도심과는 달리 아늑한 위로를 주는 안정된 공간이었다. 길게 늘어선 가로수 길을 지나 중문에 들어서면 연구원 중앙에 자리 잡은 넓직한 연못과 깔끔하게 정리된 정원수들을 마주하게 된다. 그 순간 KIST라는 이름에서 느껴지는 위압감은 사라지고 연구실에서 연구에 씨름하던 이들이 느끼는 휴식같은 공간에 부러움까지 느껴진다. 하지만 KIST 내부에 들어서면 철저한 보안장비와 비스듬히 열려진 문틈으로 보여지는 그들의 모습은 치열함이 엿보인다. 그 치열한 공간에서 연구원들과 함께 하며 그들을 이끌어가고 있는 최상삼 박사를 만났다. 세월의 여유로움과 인자함이 묻어나는 박사님의 모습에서 광산업의 가능성을 마주하고 온 시간이었다.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2011.11a
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• pp.21-21
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• 2011

개인적 삶의 질 향상과 함께 사회적인 삶의 가치를 추구하여 인체친화적이며 동시에 환경 친화적인 제품 소비에 가치를 두는 LOHAS 트렌드의 영향으로 의류 제품에서는 소비자의 요구 수준에 맞춘 고급화, 고기능화된 의류 상품 및 소재 중심의 소비와 함께 친환경 소재, 리사이클 소재 등에 대한 관심이 증가하고 있다. 최근 Ramie 복합 소재는 이러한 트렌드에 적합한 대표적인 소재로서 고감성/웰빙 신섬유 제품 개발을 통해 신시장 개척이 가능한 아이템으로 주목받고 있다. 한편, Ramie는 땀에 대한 흡습성과 속건성이 우수하고 청량감이 있어 주로 여름 소재로 활용되어 왔으나 촉감이 좋지 못하고 광택성이 떨어지는 단점이 있어 이를 보완하기 위해 촉감이 좋고 광택성이 뛰어난 레이온 계열의 소재와 혼방하여 고급스럽고 환경 친화적인 의류소재로써 개발이 진행되고 있다. 본 연구에서는 이러한 레이온계 섬유 중에서 상품성이 modal 섬유 Tencel 섬유를 각각 혼방한 Ramie/Modal(28's,30's), Ramie/Tencel(28's) 복합소재의 반응성 염료에 대한 염색특성을 비교 고찰해 보았다. 실험은 Heterobifunctional type 반응성 염료 3종(Red, Yellow, Blue)을 이용하여 흡진 거동, 빌드업 특성, 겉보기 색상농도 등을 비교하였으며 1/1 standard 농도에서의 제반 견뢰도를 비교 평가하였다.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2009.05a
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• pp.120-123
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• 2009

In our environment that is developed centered on the water such as emphasizing the importance of environment and discussing the river recovery, the role of medium 'water' has been stressed and the water-friendly space's development has given a sense of stability and refreshment to people's mind. Hence, the importance of river in the city is recognized. Accordingly, this paper is intended to describe the necessity of color management and to suggest the definite landscape formation plan based on it by collecting the type analysis and color landscape by different landscape type and by evaluating the color landscape image. It is expected that this paper will become utilized as the basic frame of case zone.

• Journal of Life Science
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• v.19 no.9
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• pp.1333-1336
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• 2009

The purpose of this study was to characterize the aromas of rose tea and rosehip tea. Aroma compounds were extracted by simultaneous distillation and extraction method using a Likens and Nickerson's extraction apparatus. The concentrated aroma extracts were analyzed and identified by GC and GC-MS. Thirty-eight compounds, including phenylethyl alcohol, citronellol, menthol, menthone, linalool and geraniol, were isolated and identified in rose tea. Thirty-six compounds, including menthol, $\alpha$-anethole, $\alpha$-terpinolene, menthone, linalool and 6-methyl-5-heptene-2-one, were isolated and identified in rosehip tea. Large amounts of phenyl ethyl alcohol and citronellol were found in rose tea, while large amounts of menthol and $\alpha$-anethole were found in rosehip tea.