• The Journal of the Convergence on Culture Technology
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• v.3 no.2
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• pp.1-13
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• 2017

This article examines the types of Eumchungru as recorded in 16 royal palace studies of the Joseon dynasty (1392-1909). The types of Eumchungru during the Joseon dynasty appeared Hwachae(花菜), Sujunggwa(水正果), Isug(梨熟), Sumyeon(水麵), Sangseolgo(霜雪膏), Gareun-sujeonggwa(假蓮水正果), Hwamyeon (花麵), Cheongmyeon(淸麵), Semyeon(細麵), Saeng-isug(生梨熟), Osaeg-sudan(五色水團), Sudan(水團), Maeg-sudan(麥水團), Bogbunjago(覆盆子膏), Milsu(蜜水). The frequency of the Eumchungru types during the Joseon dynasty in order were; Hwachae(花菜) 26.4%, Sujunggwa(水正果) 20.7%, Isug(梨熟) 17%, Sumyeon(水麵) Sangseolgo(霜雪膏) each 5.6%, Gareun-sujeonggwa(假蓮水正果) Hwamyeon(花麵) Cheongmyeon(淸麵) each 3.8%, Semyeon(細麵) Saeng-isug(生梨熟) Osaeg-sudan(五色水團) Sudan(水團) Maeg-sudan(麥水團) Bogbunjago(覆盆子膏) Milsu(蜜水) each 1.9%. Through this study, through new lighting and menu development for hwachae used as a basis for hope to contribute to the globalization of Korean food.

• The Journal of the Petrological Society of Korea
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• v.11 no.2
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• pp.74-89
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• 2002

Rock units, relating with the Guamsan caldera, are composed of Guamsan Tuff and rhyolitic intrusions. The Guamsan Tuff consists almost entirely of ash-flow tuffs with some volcanic breccias and fallout tuffs. The volcanic breccia comprises block and ash-flow breccias of near-vent facies and caldera-collapse breccia near the ring fracture. The lower ash-flow tuffs are of an expanded pyroclastic flow phase from the pyroclastic flow-forming eruption with an ash-cloud fall phase of the fallout tuffs on the flow units, but the upper ones are of a non-expanded ash-flow phase from the boiling-over eruption. The rhyolitic intrusions are divided into intracaldera intrusions and ring dikes that are subdivided into inner, intermediate and outer dikes. We compile the volcanic processes along a single cycle of cadela development from the eruptive phases in the Guamsan area. The explosive eruptions began with block and ash-flow phases from collapse of glowing lava dome caused by Pelean eruption, progressed through expanded pyroclastic flow phases and ash-cloud fallout phases during high column collapse of pyroclastic flow-forming eruption from a single central vent. This was followed by non-expanded ash-flow phases due to boiling-over eruption from multiple ring fissure vents. The caldera collapse induced the translation into ring-fissure vents from a single central vent in the earlier eruption. After the boiling-over eruption, there followed an effusive phase in which rhyolitic magma was injected and erupted to be progressively emplaced as small plugs/dikes and ring dikes with many lava domes on the surface. Finally rhyodacitic magma was on emplaced as a series of dikes along the junction of both outer and intermediate dikes on the southwestern side of the caldela.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 2002.04a
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• pp.37-43
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• 2002

녹색꽃양배추는 이용부위를 기준으로 할 때 화채류로 분류되어 화전을 수확대상으로 하며 화뢰의 발육적온은 15-18℃로, 재배시기가 고온에 가까워지는 초여름부터 초가을 수확의 작형에서는 화뢰형성 불량 등 이상화뢰의 발생이 많아지게 된다(Fujime와 Hirose, 1981). 특히 봄철 노지 재배에서는 15-25℃의 생육적온을 벗어나는 저온과 고온에 조우될 위험성이 크며, 생육초기의 저온과 후기의 고온이 품질저하의 원인이 되므로 (Takuya와 Tugio 1994), 무리한 조기정식을 피하고 가능한 6월 중순 이전에 수확을 마쳐야 한다. (중략)

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2009.10a
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• pp.50-51
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• 2009

This paper aims to improve survival ratio at ship fires by soot density reduction This study examines soot density and visibility using FDS. And also examines evacuation time by Pathfinder. The FDS(Fire Dynamic Simulator) is a 3 zone model(Field Model) analysis tool and the patherfinder is a useful analysis tool for evacuation. This research examined about evacuation time using the current regulations of the ship's corridor width and exit width first And then studied evacuation time again when ship's structure was changed according to the method that is proposed in this paper. And finally compared the results each other.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.413-421
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• 2012

This study was conducted with 418 adults 20 years or older, all of whom lived in Daegu and Gyeongbuk. According to a survey, the number of females was greater than that of males (40.7%) by 59.3%, and that for ages 30 years was the highest. The preference for Korean traditional drinks was relatively high at 51.8%, and the frequency of drinking Korean traditional drinks was 39.0%. The adults answered that they had these beverages on special days such as holidays, ritual days, and birthdays. Among the reasons for drinking a traditional beverage 'good taste' scored the highest with 27.0% of respondents, followed by 'Korean traditional food' with 24.4%. The recognition of Korean traditional drinks was high in the order of Sikhe, Soojunggwa, Cha, and Hwachae. The preference for Sikhe was the highest. The group who agreed that it was important to develop a Korean functional traditional drink was 11.5% higher than that of the negative group, as 13.4% 'agreed a lot' and 41.1% 'agreed'. Consumer awareness toward traditional drink functionality was generally positive, with 3.5 points or higher on average, and awareness of the nutritional supplementation, diabetes control, the recuperative effects of the drinks were also high. Among Korean traditional drinks Sikhe was the highest with regard to intention to purchase. As a result, the popularization of traditional Korean drinks was based on three factors: quality oriented image, popularity oriented image, and product attribute-oriented image. These factors significantly influenced the preference for and purchase of Korean functional traditional drinks.

• Horticultural Science & Technology
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• v.19 no.2
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• pp.140-144
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• 2001

Field investigations were initiated to determine possible new 'ssam' vegetable that could be grown during the summer season in highland. Korean 'ssam' means cooked rice in vegetables. The 'ssam' vegetable is called that those leaves has been used for wrapping at meal. Seventeen leafy vegetables were studied, including chard (Beta vulgaris L. var. flavescens DC.), leaf broccoli (Brassica oleracea L. var. italica), Chinese leek (Allium tuberosum Rottl.), Japanese hornwort (Cryptotaenia japonica Hassk), red leaf mustard (Brassica juncea L.), green leaf mustard (Brassica juncea L.), leaf parsley (Petroselinum crispum Nijim), pakchoi (Brassica campestris L. ssp. chinensis Jusl.) tatsoi (Brassica campestris var. narisoma), kale (Brassica oleracea var. acephala), collard (Brassica oleracea var. acephala), Korean mint (Agastache rugosa O. Kuntze), romaine lettuce (Lactuca sativa L. var. longifolia Lam.), red leaf chicory (Cichorium intybus L. var. folisum), red chicory (Cichorium intybus L. var. folisum), green leaf chicory (Cichorium intybus L. var. folisum), and sprouting broccoli (Brassica oleracea L. var. italica). Date of the first harvest in 1999 was July 10th in chard, leaf broccoli, red mustard, mustard, leaf parsley, pakchoi, tatsoi, kale, collard, Korean mint, red leaf chicory, red chicory, green leaf chicory, and sprouting broccoli. Date of the first harvest for Chinese leek, Japanese hornwort, and romaine lettuce was from the middle of June to the late of August. Based on ratings on marketable yield, we found good leaf shape, taste and yield in chard, red leaf mustard, green leaf mustard, pakchoi, tatsoi, romaine lettuce, red leaf chicory, red chicory, and green leaf chicory. Even though the most of all these vegetables were obtained high scores by test panels in shape, taste and quality, but some of them revealed inadequate leaf size as a 'ssam' vegetable. That problem will be solved by control of harvesting time. On the basis of this observation, chard, red leaf mustard, green leaf mustard, pakchoi, tatsoi, romaine lettuce, red leaf chicory, red chicory, and green leaf chicory were rated as promising 'ssam' vegetable by analysis of profits, adaptation, and quality.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2010.04a
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• pp.59-60
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• 2010

Unlike cases of fire on land where experienced fireman and various fire fighting equipment are present, onboard fires need to be independently extinguished, making it a complex process. The primal objective of getting quick control of a fire is to prevent casualties which generally occur from inhalation of toxic fumes rather than the fire itself. However, if for some inevitable reason the fire cannot be contained, everyone in that particular area must evacuate to avoid any possible casualties. In this research, through a simulation of the CFD, we will observe the soot density concentration which affects evacuation within an onboard fire in relation to the possible evacuation time to conclude a time zone for a safe exit.

• Korean journal of food and cookery science
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• v.4 no.1
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• pp.41-46
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• 1988

Omija tea with a pH range of 2.8~3.0 was stored at $25^{\circ}C$ to study its spoilage due to microbial growth. Titratable acidity was increasing during the storage period in the tea stored with the Omija fruits but not in removed of the fruits after extraction. Microbial cells began to show up earlier in the tea without the fruits than that with the fruits. Four strains of yeasts and a strain of mold were isolated from spoiled Omija tea. Morphological, cultural and physiological characteristics of yeasts were investigated and the yeasts were identified as Rhodotorula rubra, Saccharomyces kluyveri, Cryptococcus hungaricus and Candida humicola. Morphological characteristics of the isolated mold was observed and the mold was identified as Mucor circinelloides f. janssenii.

• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.55-60
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• 1991

The scientific research results on the Korean traditional non-alcoholic beverages published in the literatures were reviewed. A total of 79 research papers were collected; 11 papers were on green tea, 38 on tea analog, 3 on rice tea, 4 on roasted cereal powder, 9 on malt saccharified rice beverage, 1 on ginger-fruit drink, 10 on fruits drink and 5 papers on others. Most of the researches were concerned to the chemical composition and processing conditions. More researches are needed on the quality requirements of the ingredients, the keeping qualify of the products and the industrialization of the traditional processing methods.

• Fire Science and Engineering
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• v.17 no.4
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• pp.64-69
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• 2003

Low story apartments and housings with manual fire extinguishers are very susceptible to fro damages, when people are absent or there are old and weak peoples. To reduce such fire damages, automatic fire suppression at the early stage is very important, and thus automatic and cost-effec-tiye fire extinguisher was developed. This study revealed that the reaction temperature and response time are greatly influenced by the small thickness variation of the detective parts and heating rates. The influence of the thickness of the detective parts was shown significant when the heating rate was low, The reduction in the thickness could lower the response time to 40seconds.