• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.494-501
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• 1993

The volatile flavor components of traditional and commercial kochujang were collected by simultaneous steam distillation-extraction (SDE) method. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC/MS). Tested kochujang included Sunchang kochujang prepared with glutinous rice, Boeun kochujang prepared with barley, Sachun kochujang prepared with wheat and commercial kochujang. One hundred and twelve volatile flavor components which included 30 esters, 15 alcohols, 14 aldehydes, 13 acids, 9 ketones, 7 alkenes, 6 phenols, 3 alkanes, 3 pyrazines, 2 benzenes and 2 furans were identified. The major volatile compounds in traditional and commercial kochujang were 2-methyl propanal and ethanol, which represented $21{\sim}36%\;and\;2{\sim}44%$ of total GC peak area, respectively.

• Journal of Astronomy and Space Sciences
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• v.30 no.4
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• pp.299-305
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• 2013

Ganui-Dae, built in the reign of King Sejong, Joseon Dynasty, is a comprehensive observatory. It has various instruments for observation and time signal such as Ganui, Gyupyo(Gnomon), water-hammering type Honui and Honsang, and so on. Studying on Ganui-Dae has been focused on its location, history, criterion, etc, so far. However, studying on its external form and construction method has been conducted insufficiently. This study suggests the model for restoration of Ganui-Dae. The model is based on the analysis about external form of Ganui-Dae in various antique maps, and its construction method in those days.

• The Journal of Korean Medical History
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• v.28 no.2
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• pp.105-120
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• 2015

Confucian doctors (儒醫) emerged who either voluntarily or involuntarily studied medical science and participated in clinical practices. This was made possible by a newly established position known as Euiseoseupdokgwan (醫書習讀官), made up of officials who had knowledgeable about medical books, during the reign of King Sejong. By the 16th century, Confucian doctors who acquired knowledge from medical books began to practice more broadly. Most of the Confucian doctors had either direct or indirect connections with the Sarim faction 士林派, and had interest in practicing medicine in provincial regions. In 1610, Donguibogam (東醫寶鑑) was published, providing the Confucian doctors with solid academic and clinical foundations. From the late 17th century onwards, the medical environment quickly became commercialized and the status of Confucian doctors gradually weakened.

• Journal of Astronomy and Space Sciences
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• v.28 no.4
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• pp.305-310
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• 2011

The total electron content (TEC) using global positioning system (GPS) is analyzed to see the characteristics of ionosphere over King Sejong station (KSJ, geographic latitude $62^{\circ}13'S$, longitude $58^{\circ}47'W$, corrected geomagnetic latitude $48^{\circ}S$) in Antarctic. The GPS operational ratio during the observational period between 2005 and 2009 is 90.1%. The annual variation of the daily mean TEC decreases from January 2005 to February 2009, but increase from the June 2009. In summer (December-February), the seasonal mean TEC values have the maximum of 26.2 ${\pm}$ 2.4 TEC unit (TECU) in 2005 and the minimum of 16.5 ${\pm}$ 2.8 TECU in 2009, and the annual differences decrease from 3.0 TECU (2005-2006) to 1.4 TECU (2008-2009). However, on November 2010, it significantly increases to 22.3 ${\pm}$ 2.8 TECU which is up to 5.8 TECU compared with 2009 in summer. In winter (June-August), the seasonal mean TEC slightly decreases from 13.7 ${\pm}$ 4.5 TECU in 2005 to 8.9 ${\pm}$ 0.6 TECU in 2008, and the annual difference is constantly about 1.6 TECU, and increases to 10.3 ${\pm}$ 1.8 TECU in 2009. The annual variations of diurnal amplitude show the seasonal features that are scattered in summer and the enhancements near equinoxes are apparent in the whole years. In contrast, the semidiurnal amplitudes show the disturbed annual peaks in winter and its enhancements near equinoxes are unapparent. The diurnal phases are not constant in winter and show near 12 local time (LT). The semidiurnal phases have a seasonal pattern between 00 LT and 06 LT. Consequently, the KSJ GPS TEC variations show the significant semidiurnal variation in summer from December to February under the solar minimum between 2005 and 2009. The feature is considered as the Weddell Sea anomaly of larger nighttime electron density than a daytime electron density that has been observed around the Antarctica peninsula.

• Korean Journal of Food Science and Technology
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• v.17 no.3
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• pp.186-191
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• 1985

The effect of gamma irradiation on the physicochemical properties of chicken meat and its sensory quality were investigated during 41 days of storage at 3 to $4^{\circ}C$ following irradiation of 5 to 10 kGy. Immediately after irradiation, the water holding capacity of chicken meat decreased slightly with the increase of irradiation dose, whereas during storage, the water holding capacity of irradiated groups was superior to that of the nonirradiated ones. With increasing the irradiation dose and storage time, the TBA values of irradiated groups were higher than those of nonirradiated ones. The volatile basic nitrogen content of nonirradiated group markedly increased over 20mg% by microbial spoilage from the 10th day of storage, however, the irradiated groups of over 8 kGy showed only the 16 to 18mg% until 41 days of storage. The irradiated groups had a slight irradiation-odour that dissipated during up to 3 days of storage, and also they showed a slight pink discoloration in the carcasses and this tendency was much more pronounced with increasing irradiation dose. The nonirradiated group gave off an off-odour due to the spoilage around 5 to 7 days of storage and showed a change in meat appearance, while the irradiated groups of over 5 kGy maintained a fresh state during the 25 to 30 days of storage.

• Korean Journal of Food Science and Technology
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• v.17 no.3
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• pp.170-174
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• 1985

This study was intended to develop a sanitary and economic storage method using gamma irradiation for chicken. The samples, which were irradiated with doses of 0, 5, 8 and 10 kGy and stored at 3 to $4^{\circ}C$ for 41 days, were subjected to an investigation of the sterilizing effect on microorganisms. In the number of microorganisms contaminated, psychrotrophiles, mesophiles and thermophiles were $7.8{\times}10^5,\;3.6{\times}10^5$ and $1.1{\times}10^3$ per gram of the samples, respectively, and yeast & mold and coliform group were $3.0{\times}10^3$ and $2.1{\times}10^3$ per gram of the samples, respectively. Also, other enteric bacilli were isolated up to 90% out of total test groups on a selective medium(S-S agar). The number of total bacteria was reduced by over 2 to 4log cycles with an irradiation of 5 kGy to 10 kGy, and an irradiation treatment of over 5 kGy was shown to be effective for the radurization of yeast & mold, coliform group and other enteric bacilli. Thus, it was possible to extend the microbiological self-life of chicken for about 2 to 7 weeks compared with the control.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.109-119
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• 1989

To improve the storage method of Kimchi, optimum ripening Kimchi for an irradiation treatment(the time of around 0.3% in total acidity of Kimchi) was irradiated by doses of 1, 2, 3 kGy with Co-60 ${\gamma}-radiation$ and stored at $10^{\circ}C$. Total aerobic bacteria increased in the beginning of storage and then decrease slowly as the number of total lactic acid bacteria increased. Total lactic acid bacteria initially loaded by $10^8\;cells/ml$ in Kimchi shortly after irradiation reduced to $10^4-10^6\;cells/ml$ with 1-3 kGy doses and decreased gradually through the whole storage period. The initial load of yeast, $10^3\;cells/ml$, increased steadily during Kimchi storage and led to more than $10^4\;cells/ml$ after 30 days of storage. While it maintained tha the load in 2-3 kGy irradiated groups after 30 days of storage was less than that at the beginning of storage. pH, acidity and volatile acid in the nonirradiated group were 4.0, 0.7% and 0.06%, respectively at the 15th day after storage, but at the 30th day after storage, 2-3 kGy irradiated groups showed different values, 4.1, 0.58-0.63%, and 0.04-0.05%, respectively. The texture(firmness) of Kimchi reduced along with storage time, and 2 kGy irradiated group proved most favourable in its texture during storage. In the sensory evaluation of Kimchi, nonirradiated group was inedible after 15 days of storage, whereas 2-3 kGy irradiated groups could proling the storage-life of Kimchi over 2 times compared with the nonirradiated Kimchi, showing the good sensory quality even after 30 days of storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.2
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• pp.151-156
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• 1985

In order to develop a sanitary and economic storage method for chicken carcass by gamma-irradiation, the samples irradiated with 5 to 10 kGy were stored at 3 to $4^{\circ}C$ for 41 days, and the changes in ordour, appearance and the cooking guality of stored samples were determined. The nonirradiated samples which stored for more than 7 days were not tested because of microbial spoilage on the chicken carcasses. However, the quality of irradiated groups of 5 to 10 kGy was similar to that of fresh chicken for about 15 days though it deteriorated slightly after 20 days, however, they were still acceptable to eat each after 27 days of storage. The overall acceptability, flavor and texture was not significantly different in the samples of nonirradiated those of irradiated immediately and those of irradiated and then stored for 15 days when they were prepared for Sam Gei Tang arid steamed chicken. The acceptibility of Sam Gei Tang prepared with chickens after 15 days of the storage, the irradiated groups of 8 and 10 kGy showed a similarity to the chickens prepared immediately after slaughter. In steamed chickens prepared with the samples stored for 15 days texture of the irradiated group was superior to that of the nonirradiated fresh chicken, and there were no statistical differences in the flavors between each group.

• The Bulletin of The Korean Astronomical Society
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• v.42 no.2
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• pp.69.2-69.2
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• 2017

우리는 2016년 6월부터 세종시대 흠경각루 복원 프로젝트(사업명: 장영실 자동물시계 옥루의 전시융합콘텐츠 개발 및 활용 연구, 한국연구재단)를 진행하고 있다. 흠경각루는 세종대에 장영실이 제작한 보루각루의 제작(1434년)이후 4년여 만에 새롭게 제작(1438년)한 또 다른 자동물시계이다. 총 3년간의 연구를 통해 세종시대의 흠경각루('옥루'로도 부름)에 대한 상세 설계도면의 작성, 프로토타입(prototype) 제작, 전시융합콘텐츠와 과학교재 개발을 진행하게 된다. 현재 1차 년도 연구사업을 통해 내부구성에 따른 동력시스템에 대한 설계와 제작이 진행되었다. 물시계로부터 공급된 물이 수차를 움직이게 하고 회전 기륜을 작동시켜 각 층의 시보인형이 작동하는 동력을 발생시킨다. 가장 위층의 천륜은 혼천의를 구동시켜 태양의 일주운동 및 연주운동을 재현하여 보여주도록 했다. 향후 2차 년도의 연구를 통해 세부 시보인형에 대한 작동메커니즘을 실시설계하고, 흠경각루 외형에 해당되는 가산을 디자인하는 일들이 진행될 예정이다. 이 연구의 최종 단계에서는 흠경각루의 복원 모델을 제시하게 되며, 전시를 통한 체험 활동과 영상콘텐츠가 접목된 천문시계 전시물로 활용될 예정이다.

• Journal of the Korean Geophysical Society
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• v.8 no.2
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• pp.63-66
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• 2005

With the aim of global environmental monitoring we carried out GPR (Ground Penetrating Radar) surveys at the Livingstion Island in Antarctica. Research area is near the Mt. Charra (340 m) in Livingston Island which is located 80 km to the southwest of the King Sejong Station. We have collected 5 lines of GPR data. Two kinds of survey, CMP (Common Midpoint) surveys and common offset profiles, were performed. We classified the glacier into the three layers using electromagnetic velocity of the ice and reflection characteristic. The depth of glacier reached about 80∼110 m. Some reflectors showed the evidence of the water filled englacial drainage and volcanic ash-layers.