• Sijohaknonchong
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• v.30
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• pp.165-188
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• 2009

This paper is an analysis about Ahn, Jasan's theory of Sijo. He comprehended that Korean classical poetry is not a literary genre written in letters but a music genre sung orally, because he minutely investigated old books under the situation without preconceptions. Ahn, who had a thorough knowledge on our native music or literature, had an exact recognition about Sijo. He had analyzed existence of Sijo after commenting Sijo's true nature, whenever he discuss. His attitude was possible for his recognition like that. The first step of Ahn, Jasan's theory of Sijo is source of Sijo searched for identity of Sijo. Generic source, metrics, poetical idea, and history are written well in the paper. Establishment of Sijo's poetic identity is second step's discourse about Ahn's theory of Sijo, the contents are integrated in his book Poetics of Sijo poetry. He became to discuss Sijo as a regular poetry, even in this book. Especially a minute discussion about theory of Sijo's phrase and lines was accomplished in this time, theory of metrics based on meter and rhythm was a core discussion of this time too. Although his scholarly opinions are not refined comparing to the scholars of later ages, we can say that his opinions clearly worked a role of exemplary precedent. His opinions were other scholars ahead, nevertheless he had been neglected by researchers for not belonging to major group against his will. For this reason, I think Ahn's status in history of Sijo study has to be readjusted.

• Applied Biological Chemistry
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• v.49 no.3
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• pp.209-214
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• 2006

Various varieties of mulberry fruit and wines were investigated to determine their chemical properties and fermentation characteristics. Mulberry wines were manufactured with 'Cheongnosang', 'Cheonhyunosang', 'Deokcheonsang', 'Hwachosipmunja', 'Hwanyoupdaeyoup', 'Jasan', 'Mansaengbaeckpinosang', 'Palcheongsipyung', 'Sabangso' and 'Susungppong'. The factors for wine fermentation and quality such as soluble solids, polyphenol and organic acids were analyzed. The contents of soluble solid, reducing sugar and polyphenol, which were affected significantly by each other, were higher for 'Hwanyoupdaeyoup', 'Jasan' and 'Palcheongsipyung' mulberry than other varieties. Organic acids such as citric, malic, succinic and acetic acid were detected in the mulberry fruits. 'Palcheongsipyung' mulberry fruit had a higher content of souble solids $(14.6^{\circ}Brix)$ and polyphenol compounds (2.15 mg/ml). After fermentation, 'Palcheongsipyung' mulberry wine showed the lowest acetic acid in 3.23 mg/ml and the highest citric acid in 12.3 mg/ml. From these results, 'Palcheongsipyung' mulberry fruit was the most suitable for the fermentation of mulberry wine.