• Archives of design research
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• v.17 no.2
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• pp.241-252
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• 2004

The purpose of this study is to ascertain the material design element in traditional palaces among those in the neighboring three nations of East Asia, notably Korea, China and Japan. Undoubtedly the ultimate goal to be pursued has to be inquiry into the identical prototype of Korean material design element. The cultures of East Asia, finely balanced between survival and extinction, sought to tame the natural world. They transformed its raw materials so as to more convenient human life. In this study, the material of the traditional palace is characterized by the actual use. It is to be noticed that the mainly common characteristics of the material is naturalism'. That is, the kind of material is differed from the country - marble or granite, nanmu or cypress -, the East Asian countries have similarity and make use of their own native materials. The typical features of China are glassy surface by artificial process, the meandered curve. In Japan, made-up rough surface by artificial skill. While the major features of Korean material design element are rough surface by natural process.

• Journal of the Korean Institute of Rural Architecture
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• v.11 no.4
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• pp.25-34
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• 2009

The modern philosophy of historic conservation focuses on the permanence of the material aspects of monuments as historic evidence of the artistic achievement of the past. However, so strongly are European attitudes to architecture and its conservation embedded in modern conservation, that it has skewed all conservation thinking towards the concept of the European-type monument which emphasizes visual beauty through its material substance. Thus, some basic ideas of modern conservation seem ill-suited to East Asian architecture which is conceived in a different spirit from its European counterpart. The purposes of the paper are to discuss the need for approaches which are different from the modern Western view of conservation for East Asian architectural heritage, and to make suggestions for developing conservation principles more suited to the unique values and aesthetic sense of East Asian culture and architecture. Conservation principles in the East Asian societies are determined in relation to the spiritual and naturalistic sensibilities of East Asian culture and architecture.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.17 no.8
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• pp.882-887
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• 2004

The new magnetic porcelain materials have been studied by mixing magnetic St-ferrite powders with traditional porcelain materials before forming process. For the maintenance of magnetic characteristics after glaze firing process, the Sr-ferrite grains with the size of 1∼2 ${\mu}{\textrm}{m}$ were agglomerated as the isotropic granules with the size of 0.5∼2 mm. The high characteristics of magnetic porcelain materials were achieved at the following conditions; isotropic Sr-ferrite granules of 30 wt%, granule size of 1.4∼2 mm, and glaze firing temperature of $1250^{\circ}C$ in air The magnetic porcelain materials indicated the high magnetic properties, such as the remanent flux density of 240 G, the intrinsic coercivity of 3910 Oe, and the surface flux density of 178 G. The extraction properties of the magnetic tea cups were high compared to that of the traditional tea cups.

• Journal of the Korean Society of Safety
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• v.17 no.4
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• pp.1-4
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• 2002

A automatic production system was developed for high productivity and safety. The semi-progressive die was unfavorable for more productivity, safety, material extravagance and incongruent high-speed production. Developed progressive die is suitable for the high production and guarantee triple production by acceptance of three array type for automobile adjust plate. We adopt Pro-$Engineer{\circledr}$ for three dimensional computer aided design suitable for the disassembly and assembly evaluation. The conclusion of this study is as follow. First, press die parts solid modeling system is built by using Pro-$Engineer{\circledr}$ through this research and verified allowable tolerance and possibility of assembly and disassembly of parts. Therefore we can reduce die manufacturing time and cost. Second, We produce 1000 units pet hot coil 1ton by traditional method, but we can acomplish material saving effect about 12% as 120 units in case of new progressive die. Fourth, we acomplished manufacturing cost curtailment effect more than 20% in comparison with traditional method.

• Journal of the Korean Institute of Rural Architecture
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• v.7 no.3
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• pp.27-35
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• 2005

This study is about finding out characteristic of recognition individual housing in seaside of Donghae. To accomplish this purpose, we survey the 150 houses related to the landscape. Thus the major analysis is to take basic data, such as image(modern, western, traditional, etc) about exterior form of housing corresponding to the landscape. The result summarized as follows First, the elements for the characteristic of recognition were exterior material finish, exterior color, roof type, roof material finish, window size, roof slope, area of wall vs roof. Second, the image of traditional housing was very insufficient to plan landscape of housing with design elements. This research suggests that landscape housing of future is to be environmental landscape design and the proper design is to be various considering not only user's preference but also control of landscape.

• Journal of the Korean institute of surface engineering
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• v.37 no.1
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• pp.1-4
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• 2004

MoS$_2$-Ti films were deposited on SKD-11 tool steel substrate by a D.C. magnetron sputtering system. The influence of deposition parameters on the adhesion of the films was investigated by the scratch test. Crosssection morphology was evaluated using FE-SEM. The plasma etching played an important role on the adhesion of the films. The appropriate etching conditions roughened the surface, resulting In the improved adhesion of the film. The adhesion of the film increased with the interlayer thickness up to 110 nm and then decreased slightly with further increasing of interlayer thickness. The adhesion was highest at a bias voltage of -50 V. Further increase of the bias voltage decreased the film adhesion.

• Food Science and Industry
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• v.53 no.1
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• pp.92-100
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• 2020

Recently, a lot of consumers in the United States are trying to find out the diverse Asian foods due to the raw material used,sauce,flavor,taste, and cooking philosophy. Asian fare has boomed up in the past decades at restaurants and retail food markets. These phenomena are considered to continue since many Americans become more cautious for health since they believe the traditional Asian foods are better for health than European, Latin, and traditional American diets. The increase of Asian population in America also induce the increased consumption of Asian foods, and those who traveled and tasted Asian foods during their journey want to take Asian foods after back home. Several sauces including gochujang, ramen, and seaweed snack are examples of Asian foods consumed in a large quantity. Many Asian food and material suppliers are trying to pioneer and penetrate American food market with exotic multifaceted Asian cuisine.

• Journal of Korean Library and Information Science Society
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• v.21
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• pp.139-157
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• 1994

This paper is intended to help librarians to classify the traditional oriental material of the dissertation concerned with that, to serve researched user that literatures which have been field among various traditional bibliographies. So, the main purpose of this paper is overviewed the methods of classification in the DDC that to promote current classification and to use flurishing of historical documents division.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.800-812
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• 2005

This study selected and classified the representative foods for diversifying Korean traditional foods in the globa1 market and derived the superior factor of each food by consumer survey (n=744). The superiority of Korean traditional foods was generally recognized as being in the order of 'Nutritional value' > 'Dietary culture' > 'Material' > 'Taste.' Kimchi, Tteok/Hangwa, and grilled foods were regarded as potent Korean traditional foods for global consumers. The survey about the superior factors of representative Korean traditional foods produced the following results. The superior factor of Bibimbap, Mandu, Jangachi, Joeotgal, Namul muchim Salad, Naengchae, and Ganjang was 'Variety of material or cuisine', that of Bap, Jut Samguetang, Seolleongtang, Kimchi, Doenjang, and Sikcho was 'Nutritional value', that of Naengmyeon, Kalguksu, Bulgogi, Pyeonyuk, Jeongol, Gochujang, Tteot and Sjkhae/Sujeonggwa was Taste', and that of Hangwa, Hwachae, Gujulpan, and Sinsunro was 'Appearance'. The superior factors of representative Korean traditional foods showed the following differences by age and gender, The superior factor in Mandu was 'Taste' by the subjects aged below 30 but 'Variety' by the subjects aged above 30; that in Pyeonyuk and Jeongol was 'Variety' in 31-40 year olds and those aged above 51, while it was 'Taste' in others. The superior factor of Kimchi was 'Nutritional value' by the subjects aged below 40,'Taste'in 41-50 year. olds, and 'Variety' by the subjects aged above 50, that of Namul muchim was 'Nutritional value' by the subjects aged below 20 and 'Variety'by the subjects aged above 20, and that of Naengchae was' Taste'by the subjects aged below 20 and 'Variety' by the subjects aged above 20. The superior factor of Gochujang was 'Taste' by the subjects aged below 50 and 'Variety 'by the subjects aged above 50, that of Ganjang was 'Variety' by the subjects aged below 30 and 'Taste' by the subjects aged above 30, that of Sikcho was 'Variety' by the subjects aged below 30 and 'Nutritional value' by the sutjects aged above 30. The superior factor of Doenjang was 'Nuttritional value' in all ages. The superior factors of Hangwa and Sikhae/Sujeonggwa were 'Appearance' and 'Taste' in all ages, and that of Hwachae was 'Taste' by the subjects aged below 30 and' Appearance' by the subjects aged above 30. The perception by gender was statistically differed for traditional foods such as Bap, Bibimbap, Kalguksu, Bulgogi, Pyeonyuk Jangachi, Gochujang, Ganjang, Sikhae/Sujeonggwa, Hwachae, and Gujulpan.

• The Journal of the Korea Contents Association
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• v.4 no.4
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• pp.21-32
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• 2004

This study is aimed that reappearance and restoration of Korean tradition monster's original shape be able to contribute in scenario material development which is filled with history, culture and long imagination of our country. As for method of this study, it is on the basis of literature investigation in history, tale, folk-tale etc. and expert's research, and also restored 50 items of Korean tradition monster in digital way. Study finding is as following. First, prescribed scope of Korean tradition monster including god, ghost, bogy and animal. Second, Korean tradition monster's pattern is classified with S degrees and 4 classes to according to grade of rank and appearance place. Third, each of 50 traditional monsters which are usable to scenario substance development was produced with graphic image and flash animation. Fourth, suggested idea for material development of cultural contents industry as like game and character based on each monster's story. Expect the developed result production from this study to be used as a resource of elevating in comprehension forward to our cultural tradition, to be used as a unique material in field of culture contents industry of game, character, cartoon and movie etc.