• Journal of the Korean Association of Geographic Information Studies
• /
• v.14 no.4
• /
• pp.92-101
• /
• 2011

This study analyzed the urban structure of Jinju city where urban doughnut phenomena, development of new town at suburban zone and establishment of innovation city appear. The sphere of this study was set limit to Jinju's dong area due to taking the limitation of data. Multivariate analysis was done by using 24 variables to classify into seven clusters(CBD, Industrial Area, Residential Area etc). We studied regional condition and problems at the relation between analyzed regional features of this study and development principles at the upper planning. Jinju city needs urban redevelopment, reconstruction works and redevelopment promotion project for urban outworn zone in view of the regional conditions to innovate outdated city image and restore western Gyeongnam as a central city and also they should promote innovative city that is progressing now and construction of new town that is linked with Sangpyeong industrial complex removal as well as the whole Chojang-dong zone. In conclusion, this study will help to understand regional phenomenon like regional development project and urban management.

• Journal of the Korean association of regional geographers
• /
• v.22 no.3
• /
• pp.599-614
• /
• 2016

Urban centers have been recognized as problem regions so far. However, urban centers of metropolises take a new aspect in recent years as much as the negative influence of gentrification becomes a social issue. This paper analyzes the declining trend of urban centers in six metropolises - Seoul, Busan, Daegu, Incheon, Gwangju and Daejun from 1995 to 2010. As results of analysis, it is identified that the urban centers' shrinkage got moderated recently in the metropolises, even though their resurgence is not evident. Especially it is difficult to say longer that Jongro-Gu and Jung-Gu of Seoul are declining urban centers. Easing shrinkage is most outstanding in Jung-Gu, Daegu among local metropolises. Nevertheless, a serious obstacle such as high price of housing is in the process of obvious resurgence of urban center differently from the United States, Europe and Japan.

• Korean Journal of Community Nutrition
• /
• v.12 no.1
• /
• pp.106-113
• /
• 2007

The purpose of this study was to classify noodle meals into a few groups according to their menu patterns and cooking methods from the 318 noodles and Ttokgook menus of 360 elementary school foodservices around Busan and Gyeongnam province. Noodle meals with high frequency were also analyzed by season and region to give information for menu planning and to improve elementary school foodservices. The menus were collected from the internet(http://www.kdclub.com) and the home pages of elementary schools between December 2004 and September 2005. Taking all kinds of noodle meals together, the serving frequencies were significantly different among regions, but were not different from season to season. Three different menu patterns were revealed from the collected noodle menus. The most frequently served menu pattern was 'main dish+starchy food & dessert+fruit & beverage+kimchi'. Gooksu, Ttokgook, Udong, and Kalgooksu meals were served with this menu pattern. The menu pattern of Jajangmeon meal was 'main dish+side-dish+starchy food & dessert+fruit & beverage+(kimchi)'. For the Bibimmeon and the spaghetti meals 'main dish+soup+starchy food & dessert+fruit & beverage+kimchi' was used. Ttigim, Danmugy, Saengchae, and chicken were frequently selected as side dishes in the overall noodle menus. More side dishes of a wide variety were served in Ttokgook meal, whereas Danmugy was the most preferred food item as a side dish with Jajangmeon and Udong meals. Comdog, Mandu, Ttok, Matang, and doughnut were preferred food items as a 'starchy food & dessert' with most kinds of noodle meals, except spaghetti with which only garlic-bread was served. The fruit and beverage items were not different with the majority of noodle meals. These results suggest that cost food habits, compatible flavor combinations, and food preference of children rather than nutritional considerations contributed to the selection of food items for the components of noodle meals in the school foodservices.

• Journal of Korean Academy of Oral and Maxillofacial Radiology
• /
• v.27 no.1
• /
• pp.231-241
• /
• 1997

The aneurysmal bone cyst is a nonmalignant reactive bone lesion. Developing rarely in the craniofacial region, and more commonly affecting the long bones and the spine, the lesion has variable etiopathogenic characteristics. The authors diagnosed a 33-year-old female as aneurysmal bone cyst after undergoing clinical, radiological and histological examinations. The characteristics were as followed: 1. The patient complained of pain and swelling of the right preauricular area. 2. The conventional radiograms showed a relatively well defined radiolucent lesion with partially scalloping margin. The cortical bone of the right condyle was thinned and expanded by the lesion. 3. Bone scintigraphy with ~c demonstrated ring-like or doughnut-pattern accumulation of radioactivity. 4. On Tl-weighted imaging of MRI, the lesion on the right condyle had middle signal intensity. T2-weighted MRI demonstrated multiple high signal intensities seperated by septa which had low signal intensity. Finger in balloon appearance was seen. 5. Histologically, the lesion was composed of large sinusoidal blood spaces lined by fibroblasts and histiocytes. Its fibrous stroma consisted of fibroblstic element, multinucleated giant cells, extravasated erythrocytes and focal hemosiderin pigmentation. New bone formation was also observed around larger sinusoidal spaces.

• Journal of the Korean Home Economics Association
• /
• v.28 no.2
• /
• pp.15-29
• /
• 1990

A survey was conducted of 1,454 customers to investigate dining out behaviors at fast food restaurants of Youido department compound, Myung-dong and Gang-nam district in Seoul, in April, 1988. The results are summarized as follows; The majority, 85% of customers, were aged 14 to 30, consisting of junior and senior high school children, college students and company employees. The reasons given by customers for patronizing fast food restaurants were the following, from most to least frequent; "convenient to dining," "the adequate place for the companionship", "the surroundings and dining equipment are pleasant and hygienic", "to be able to stay as long as I want". The fast foods purchased by the customers were mostly for a between meal snack or ice cream or drink rather than a full meal. The majority of the customers ate the purchased foods at the fast food restaurnats. However, a limited number of female customers preferred to take the packed fast foods to their homes. Tast Preference was a major factor in food selection from available food items. Ice cream, juice, French fried potatoes, salad, fried chicken, rolled rice with laver, and coke were high on the list of liked foods; in constrast, lower preference was for porridge, fish burger, doughnut, chicken burger and rice cake. Preference by food nationality was highest for Korean food, then Western food, Chinese food, Italian food and Japanse food, in that order. Customers offered suggestions for better fast food service, such as lowering the price, greater variety in the menu, increasing the propotion of vegetables and fruits on the fast food menu adn developing fast foods from traditional Korean foods. The customers, in particular, emphasized a need for the development of Korean traditional beverage of malted drink and persimmon punch, as well as mungbean pan cakes and sweet-spicy rice noodles(docbokki), as fast foods.y rice noodles(docbokki), as fast foods.

• Journal of the East Asian Society of Dietary Life
• /
• v.3 no.2
• /
• pp.1-13
• /
• 1993

This paper has examined and analyzed the ways of making Jang(Korean soybean sauce), vinegar and liquor in terms of food processes, which are mentioned in sooljip 5 and 6 Food collections of 'Kosa-sibi Jip', an encyclopaedia written in Chinese and published in 1789-the eleventh year of King Jung-jo of Chosun Dynasty. There respestively six items of nine items of and thirty three items of the recipe for making jang, vinegar and liquor, Soybean was a major material for making jang. And wheat flour and ground barley were added. Myun-jang was made from only flour. Dong-kook Jojang Bup(oriental soybean sauce preparation) which is the traditional Korean process for making jang from only soybean is recorded in this book. The cereals used in the nine items of the vinegar making recipe were rice(six times), wheat(twice), barley(three times) and wheat flour(once). And fruits are also used. Rice was most used of all these materials. The cereals used in the thirty three items of the liquor-making recipe were regular rice(50%), sticky rice(42.6%) and wheat flour(7.4%) In particular sticky rice was much used for Yakyee Rhue and Bok-sik Rhue for medications. The ways of processing cereals for liquor-making were Jee-ae-bop : steamed rice(52.9%), Jook:thick gruel with cereal (32.3%), Goo-mung Tuck: doughnut-shaped rice cake(8.8%) and Hin-moo-ree Tuck: shawith peless rice cake(2.9%). The three unique processes are as follows. First, in winter when the process of liquor-making did not go on because the jar was cold, the bottle with hot water in was put in the jar and so the aduquate temperature for liquor-making was maintained. Next, in warming up a small double boiler, they prevented effervescence by hanging down thread. Finally. in warming up in a double boiler, they sealed the mouth-piece of the jar and put a handful of wet rice when the rice was completely cooked, it was thought of as the sign that the process of liquor-making was done.

• Journal of the Korean Ceramic Society
• /
• v.51 no.3
• /
• pp.145-149
• /
• 2014

A hydroxyapatite microsphere was prepared using a spray-drying method. The change in the shape as a function of the slurry concentration and the change in the degree of shrinkage according to the heat-treatment temperatures were observed. To obtain biomaterials with improved bio-stability, $CaHPO_4{\cdot}2H_2O$ and $Ca(OH)_2$ were mixed at a ratio of 6 : 4 and then ball-milled to synthesize hydroxyapatite. The hydroxyapatite microsphere was prepared using 30 wt% ~ 80 wt% hydroxyapatite slurry by a spray-drying method. For concentrations lower than 50 wt% or higher than 80 wt%, doughnut-shaped microspheres were produced. However, perfect microspheres were produced when using slurry concentrations of 50 wt% ~ 70 wt%. A dense microstructure was observed after a heat treatment at temperatures higher than $1100^{\circ}C$ and the size was reduced by 24.3% at these temperatures.

• Journal of Information Technology Services
• /
• v.21 no.3
• /
• pp.63-72
• /
• 2022

The extinction crisis of local cities, caused by a population density increase phenomenon in capital regions, directly causes the increase of vacant houses in local cities. According to population and housing census, Gunsan-si has continuously shown increasing trend of vacant houses during 2015 to 2019. In particular, since Gunsan-si is the city which suffers from doughnut effect and industrial decline, problems regrading to vacant house seems to exacerbate. This study aims to provide a foundation of a system which can predict and deal with the building that has high risk of becoming vacant house through implementing a data driven vacant house prediction machine learning model. Methodologically, this study analyzes three types of machine learning model by differing the data components. First model is trained based on building register, individual declared land value, house price and socioeconomic data and second model is trained with the same data as first model but with additional POI(Point of Interest) data. Finally, third model is trained with same data as the second model but with excluding water usage and electricity usage data. As a result, second model shows the best performance based on F1-score. Random Forest, Gradient Boosting Machine, XGBoost and LightGBM which are tree ensemble series, show the best performance as a whole. Additionally, the complexity of the model can be reduced through eliminating independent variables that have correlation coefficient between the variables and vacant house status lower than the 0.1 based on absolute value. Finally, this study suggests XGBoost and LightGBM based machine learning model, which can handle missing values, as final vacant house prediction model.

• Journal of the Korean Society of Fisheries and Ocean Technology
• /
• v.26 no.2
• /
• pp.125-132
• /
• 1990

The authors carried out an experiment to investigate the responsive behavior of sea eel, Astroconger myriaster(BREVOORT) to chemical stimuli. The experimental tank was made in doughnut type by using FRP plates. The channel of tank was divided into three concentric troughs by using perforated plastic plates. The inside trough was used as influent part, the outside one as effluent part, and the middle one as the testing trough in which testing fish may be swimmable. The influent part was radially portioned into 12 sections so as to be 30 degrees of central angle. But a basin of any section in testing trough was diverged in the range of 45 degrees of central angle. The the testing trough are radially divided into eight zones. Water is supplied at the rate of 6.3l per minute from the central water tank set as high as 50cm in the center of doughnut, passed across the influent part, testing trough, effluent part and finally discharged by overflow pipes. The chemical substance to stimulate the sea eel was extracted from mackerel, shad and krill which are used as bait for fishing. The chemical substance was injected into any one of 12 hoses which supplies water from central water tank to the influent part at the rate of 2ml per minute. Sea eels used for the experiment were caught by pot in the coast of Chung-mu and accustomed to the tanks for 5 days before applying them to the experiment. The result obtained are as follows: 1. The rate of time length of sea eel's staying in the stimulated zone, as the extracts of mackerel, shad and krill were given to it, was observed as 7.9%, 30.9% and 11.4% respectively. It means that the extract from shad was the most effective of three in attracting sea eel. 2. To compare the effect of freshness of bait fish, the extracts were prepared from shad just killed, form the 24 hour-lapsed one and from the 48 hour-lasped one after killed. The rate of time length of sea eel's staying in the stimulated zone was 30.9%, 17.1% and 11.3% respectively. It means that the freshness is much effective in attracting olfactory fishes like sea eel.

• Journal of dental hygiene science
• /
• v.11 no.3
• /
• pp.205-211
• /
• 2011

The present study seeks to find the effect of oral health status that parents recognized, oral health habit and food intake on existence of decalcified teeth and decayed teeth. Participants were 293 infants aged 18-24 months who visited C dental clinic in Kyungki province between January and December 2010. Questionnaires and oral exam results were used and statistically analyzed by the SPSS program. Fisher's Exact and chi-square test were used to analyze the data. The 18-20 month-old age group had the highest rate of decalcified teeth with 36.4% while the 23-24 month-old age group had the highest rate of decayed teeth with 37.0%. Bottle feeding showed correlation with decalcified teeth, and decayed teeth. Parents were able to recognize decayed teeth and decalcified teeth. Group 2 food(soda/soft drinks/sugared fruit juice) was related to decalcified teeth and decayed teeth(p<.001). Group 4 food (cake/cookies/doughnut/dried fruit/banana) and group 5food(caramel/candy/chocolate bar) were both related to decalcified teeth(p<.001). As the result of dental examination, dental treatment was highly needed for the 21-22 month-old age group(89.3%), and preventive treatment and plaque control were highly needed for the 18-20 month-old age group(94.5%). The results concluded that 18-24 months was the critical period for children's oral health, therefore organized oral health education for parents is necessary.