• Journal of the Korean association of regional geographers
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• v.12 no.3
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• pp.392-407
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• 2006

This paper was written on the purpose of examining and analyzing Sungho's view of geography in 'Cheonjimun(天地門)', a part of 'Sunghosaseol(星湖僿說)'. Sungho is not a geographer who specialized in geography, His view is neither structural in methodological approach nor profound in geographical thought. Unfortunately, he looks to be possessed by geomantic thought(風水地理思想) in explaining geographical features and native customs. And he focused and emphasized only on defensive function in place location. As a whole, however, he had a good grasp of and analyzed about geographical topics which are related to human life and we must take interest in. Therefore, in his view, there is a love for country and hometown. Especially, it has to be highly appreciated that he tried to explain his view in analytical and practical perspective with an unspoken advice which things necessary for human life have to be used to available knowledge.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.779-785
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• 1996

Sansung takju, the Korean traditional liquor at a local area of Sansung in Pusan, has been widely drunken due to its tradition in this area. The studies on microorganisms of kokja, fermentation process and shelf-life of takju were carried out. The most abundant microorganism identified from a commercial Sansung kokja was Aspergillus, Mucor, Rhizopus and Penicillium were also identified. In case of a home-made Sansung kokja, Mucor was the most abundant one. Aspergillus, Rhizopus and Absidia were also identified in it. Saccharomyces, Micrococcus and Bacillus were identified in both kokja's but acid production bacteria were not found. Ethanol fermentation was carried out at $25^{\circ}C$ and $30^{\circ}C$ using each kokja. The rate of ethanol production was faster at $30^{\circ}C$ than at $25^{\circ}C$, while higher viable yeast count and final ethanol content were obtained at $25^{\circ}C$ than at $30^{\circ}C$. The ethanol contents of the mashes using a commercial Sansung kokja and a home-made Sansung kokja after 14 days at $25^{\circ}C$ were 11.0% and 12.4%, respectively. The shelf-life of takju was affected more by ethanol content in the product than by storage temperature. The product stored at $-15^{\circ}C$ did not change significantly in acidity but tasted watery due to thawing. In case of Sansung takju containing 6%ethanol, level of acidity increased and pellicle was formed on the surface of the product during storage at $30^{\circ}C$. In case of Sansung takju containing 9% or 12% ethanol, no significant changes in acidity and appearance were observed for 14 days at $30^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.13 no.6
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• pp.585-594
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• 2000

We made a survey of the pattern of dietary life, the taste and the intake-frequency for Kwamaegi in Kyungbuk province. And the results were summarized as follows : 1. Flavor(65.2%), nutritive value(14.6%), cleanliness(14.3%), price(4.3%) and calorie(0.7%) were considered to select food in that order. 2. The younger, the more they preferred foreign food to Korean food and the older, the more they preferred Korea food to foreign food. 3. Most of people(91.4%) answered positively to Kwamaegi and had a high preference of Kwamaegi. On most occasions, they were inclined to eat Kwamaegi as the side-dish(71.1%) served with drink. 4. Most of men(61.1%) have eaten 3∼10 Kwamaegis at a table, but most of women(53.7%) have eaten 1∼2 Kwamaegis at a table.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.267-270
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• 2005

유기셀레늄급원을 달리하여 쇠고기 육색 안정성에 미치는 영향을 분석한 결과는 다음과 같다. Myoglobin의 함량은 대조구와 시험구에서 각각 6.39%, 14.18%로 대조구가 시험구에 비하여 낮은 결과를 보였으며, Oxy-Myoglobin의 함량은 반대로 대조구 89.07%, 시험구 83.47%로 시험구가 대조구에 비하여 낮은 결과를 보였다(p<0.05). 그러나 Met-myoglobin 함량은 대조구가 4.56%이였고 시험구가 2.35%로 대조구가 높은 결과를 보였다. 보다 정확한 결과를 평가하기 위해서는 시료를 Met화 시킨 후 측정해 볼 필요성이 대두되어 도축후 $4^{\circ}C$에서 14일 및 21일간 숙성한 시료를 $20^{\circ}C$에서 48시간 산화시킨 후 측정 육색소 화학적 조성을 비교한 결과, 육색소 화학적 조성을 비교한 결과로 Myoglobin 함량은 저장 14일차와 21일차에서 유의적인 차이를 보이지 않았으나, Oxy- myoglobin은 저장 14일차와 21일차 모두 유기셀레늄 강화 버섯 폐배지 급여구가 대조구와 무기셀레늄 급여구에 비하여 높은 결과를 보였다. Met-myoglobin함량에 있어서는 대조구와 무기셀레늄구가 유기 셀레늄구와 유기셀레늄강화 버섯 폐배지 급여구에 비하여 높은 결과를 보였다(p<0.05). 유기셀레늄 강화 버섯 폐배지 급여구가 대조구나 유기셀레늄구에 비하여 Oxy-myoglobin production이 유의적으로 높았으며, Met-myoglobin Activity는 유기 셀레늄 급여구가 가장 높았으며, 그 다음으로는 유기셀레늄강화 버섯폐배지 급여구가 높았다(p<0.05). 이러한 결과는 소매상품 으로 제조 판매시 Oxy-Mb이 Met-Mb으로의 전환을 억제하여 이상적인 육색을 장시간 유지할 수있을 것으로 판단된다.조직감과 염도에서 매우 좋게 평가되었다. 이러한 결과는 제조 가능한 식염첨가최저수준은 0.5%이상임을 보여주었다. 따라서 로인 햄의 제조에 필요로 되는 식염의 첨가량은 0.5${\sim}$1.5% 범위로 평가된다. 차후의 연구로는 저염 로인 햄의 경우 품질의 저하를 보완할 수 있는 기능성 첨가물이나 가공기법이 필요할 것으로 보인다.97.22로 가장 낮았고, 기타 처리구는 1.19${\sim}$1.59의 처리를 보이고 있는데 비하여, 대조구(100) 대비 증체율에서는 생봉독 처리 2구에서 103.30으로 3.30%가 높았다.양성이 무엇보다 중요하다. 특히 지역자원 활용 소스 중심의 문화관린 산업의 seeds 발굴과 향토상품의 상품화와 네트워크 조직망 구축을 위한 지역중심의 복합 생활문화 공간이 필요할 것이며, 이를 촉진키 위한 mentor academy시스템 접근을 통해 점점 고령화되어 가고 있는 재래시장에 대해 차별적 특성이 반영된 종합적이고 체계적 접근 방법연구가 필요하다./TEX> 자체기술개발, 선진기술 도입, 산업간 및 산업내 기술확산, 국제기술협력 ${\rightarrow}$ 기술혁신의 촉진 ${\rightarrow}$ 총요소생산성과 기업경쟁력(자원 및 역량, 프로세스 경쟁력, 품질경쟁력, 시장경쟁력, 고객성과, 시장성과, 재무성과)의 제고 ${\rightarrow}$ 가격경쟁력(임금, 금리, 물류비용, 환율 등)과 비(非)가격경쟁력(디자인, 에프터서비스, 품질, 운송 등)의 제고 ${\rightarrow}$ 국가경쟁력의 제고 ${\rightarrow}$ 국제수지 흑자 ${\rightarrow}$ 성장 ${\rightarrow}$ 물가 및

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1792-1798
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• 2013

Cedrela sinensis is a Korean traditional wild herb that has a special taste and aroma. This study is conducted to investigate the effect of Cedrela sinensis powder on the antioxidant activity and the quality characteristics of Maejakgwa (Korean traditional cookie). Maejakgwa was prepared with different amounts of Cedrela sinensis powder (in ratios of 0, 5, 10, 15 and 20% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in Cedrela sinensis powder and Maejakgwa. For analyzing the quality characteristics, the bulk density and pH of the dough, moisture contents, volume, color, texture profile analysis, and sensory evaluations were measured. The bulk density, moisture contents, volume, total phenol contents and DPPH free radical scavenging activity of Maejakgwa significantly increased with increasing Cedrela sinensis powder (P<0.001), while the pH of the dough, L values and b values of Maejakgwa significantly decreased with increasing Cedrela sinensis powder content (P<0.001). The consumer acceptability score for 10% Cedrela sinensis Maejakgwa ranked significantly higher (P<0.001) than those of the other groups in overall preference, flavor, taste, crispiness and color. From these results, we suggest that Cedrela sinensis is a good ingredient for increasing the consumer acceptability and functionality of Maejakgwa.

• Archives of design research
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• v.18 no.2 s.60
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• pp.303-314
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• 2005

This study is intended to promote local woodcraft industry with revitalization of local festival in Inje-county. To do so, we propose the travel souvenir design with local identity and the plan for production and marketing based on the management of 'Design Hospital' and the building of production method through 'laser wood inlaying technique like puzzle style'. Research method is benchmarking analysis of successful cases of travel souvenir which is developed for cultural contents of local festival. The result of this study is the following. First, design outsourcing is done one of support in industry focused on old boy network, Through it, Special brain of design can be supplied without compensation. Also the difficulty of manpower problem is lessened and the ability of product development in short term can be guaranteed. On the basis of this, we are able to apply Mass Customization production by up to date digital production method. This enables us to maintain the production flexibility of cultural goods fit for the traits of local festival. This study is intended to present the best model guananteeing both profit of wood technological industry and the possibility of local cultural.

• Food Science and Preservation
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• v.18 no.2
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• pp.191-198
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• 2011

This study was performed for development of Haetsun Bibimbam as local food and estimated nutritional value of Haetsun Bibimbam. Preference on Bibimbab materials of 503 subjects was surveyed to select ingredients of Haetsun Bibimbab except for Haetsun vegetables. As results of survey, soybean sprout, carrot, shiitake mushroom, and green pumpkin were selected as ingredients of Haetsun Bibimbab. Overall preference of Haetsun Bibimbab made by the ratio of 1:1 of selected ingredients : Haetsun vegetables and 1:1:1 of Acanthopanacis cortex : Kalopanax pictus : Aralia elata was the highest among the samples. As a results of nutritional estimation, total amount and calorie of Haetsun Bibimbab were 404 g and 463.7 kcal, respectively. It contained 16.48 g of protein. 13.99 g of fat, 75.93 g of carbohydrate and 3.1 g crude fiber. The mineral contents of Haetsun Bibimbab shows 91.11 mg of calcium, 133.91 mg of phosphorous, 2.66 mg of iron, 1.314.66 mg of sodium and 444.791 mg of potassium.

• Journal of the Korean association of regional geographers
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• v.18 no.2
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• pp.217-231
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• 2012

Geography is a core subject for mutual understanding a relationship between Korea, China, and Japan. But the research and report on the Chinese geography education are poor progressed in Korea. This study aims to review the Chinese geography curriculum changes and the organization of Geography Curriculum Standards(GCS). The results of study are as follows. First, from the perspective of the Chinese geography curriculum development, political ideology and changes of society could lead to serious influences on the geography education. It is change through the process stage of prosperity${\rightarrow}$withdrawal${\rightarrow}$promotion${\rightarrow}$development. Second, most recently, Chinese GCS carried out a drastic reform of their geography curriculum emphasized the importance of a student' needs and activity, the organic correlation between the geographical knowledge and skills, and synthesis, practical value of the geography. Third, the organization of GCS consist of an introduction, curriculum objective, contents standard, performance rules. Fourth, the middle school GCS emphasized the importance of a basis of the geographical knowledge and skills in the 4 subjects(the earth and the maps, world geography, Chinese geography, regional geography). Finally, The high school GCS emphasized the importance of a student' occupational course and consideration of regional circumstances.

• Journal of Korean Society of Forest Science
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• v.90 no.6
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• pp.747-755
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• 2001

This study was analyzed the destination image and tests of image value of forest region festival by segmenting the market. A field survey was conducted during the Acasia-Honey Festival days in Chilgok, the famous acasia-honey products place, from May 12-15, 2001. In this study, 20 image items on five-point Likert scale were examined through factor analysis using a sample of 394 visitors. Four factors were identified as follows : environment, behavior-facilities, festival programs, and products. The author observed if there were statistically significant differences of destination images between the first-time and the repeat visitors, between residents and non-residents, and between purchasers and non-purchasers of acasia-honey products. The results indicated that repeat visitors and residents group had a more positive image of behavior factor such as hospitality and information for festival. And, the author found that purchasers of acasia-honey products had more positive image of product as well as environment factor such as special atmosphere, nostalgia, natural attractions, local culture, and novelty. For these results, it is possible to conclude that local government must effectively provide the festival visitors with well-defined information such as festival contents and schedule, also, develop the programs involved unique attributes of forest region festival to improve festival image.

• Journal of the Korean Institute of Landscape Architecture
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• v.38 no.2
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• pp.94-108
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• 2010

The purpose of this study is to provide data for the restoration of 'Yongyun(龍淵)' and 'Hwahongmun(華虹門)' through an investigation of the vicinity of their original landscapes at the time of construction of Hwaseong in Suwon and through tracing the transformative process of the environments of this vicinity. The results are as follows; As identified by 'Yongyunjung(龍淵亭)' and 'Yongdugak(龍頭閣)', other names of Yongyun, 'Banghwasuryujung(訪花隨柳亭)', which was built on 'Yongduam', is a facility whose place identity is highlighted with a sense of unity with Yongyun. The south lakefront of Yongyun, bordering Banghwasuryujung, has boundaries that make the best use of the natural geographical features of Yongduam while the current circumference of Yongyun is comparatively shorter than its original state. The size of 'Joongdo(中島)', however, seems to be an example of apparent over-design complement and reorganize 'Joongdo', which had been restored larger than its original state at the time of restoration in the 1970s. The depth of 'Yongyun' was created to be lower than the actual depth, without consideration for its initial depth, as soil was accumulated through continuous flooding after it was created. It is assumed that the original drains which were installed about 10m inside the lake were created facing the stream. As regards the planting environment, a circular planting of willows was made in the outskirts of 'Yongyun', except the 'Yongduam' which is a pure forest, and a mix of 'Pinus densiflora', shrubbery and deciduous broad leaf trees was planted in 'Joongdo'. Of the plants growing in the area of this study, plant species introduced to Korea after Hwaseong was constructed are found, most of which provide interest and attraction. The old pine trees growing in a group once grew in the castle areas of the vicinity even in the 1920s, the period of Japanese occupation, but they disappeared from the area in the aftermath of subsequent urban development and the Korean War. Although restored to the site, the number and space taken up by these trees are insignificant compared to those of the original environment. On the basis of these results, the following is considered necessary for the true restoration of the vicinity of 'Yongyun' and 'Hwahongmun': First, the grounds of 'Yongyun' should be dredged deeply enough to expose the bedrock and should be recreated in the rough outline of a half moon by extension to the southwest toward 'Yongduam' and 'Hwahongmun', and the size of 'Joongdo' should be significantly reduced. Secondly, considering that most plant species, except the pine trees and wild trees in 'Yongduam', are non-native plants introduced in order to provide such attractions such as the appreciation of scenic areas, they should be replaced with native species, mainly with the pine trees which were utilized during the construction of Hwaseong. The weeping willows planted in the 'middle-island' should be relocated to the outskirts of 'Yongyun', and replaced with pine trees as the major trees and maple trees or deciduous broadleaf trees to fill in the gaps. Thirdly, exotic species such as the 'Pinus rigida' planted in a group around 'Banghwasuryujung' and 'Bugammun' and 'Pinus strobus' planted in the vicinity of Hwahongmun' should be removed.