• Proceedings of the Korean Nuclear Society Conference
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• 2005.10a
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• pp.243-244
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• 2005

• Proceedings of the Korean Vacuum Society Conference
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• 1992.07a
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• pp.23-27
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• 1992

• 한국IT서비스학회:학술대회논문집
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• 2006.11a
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• pp.467-474
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• 2006

기업 내 정보시스템의 중요성과 이에 대한 의존성이 높아짐에 따라 정보시스템 부서가 제공하는 서비스에 대한 기대가 날로 증가하고 있다. 그러나 현재까지 정보시스템 부서에 대한 연구들은 정보시스템 자체의 기능이나 운영에 대한 연구가 대부분이었다. 본 연구에서는 정보시스템 부서가 제공하는 서비스에 따라 기업의 경영성과에 미치는 영향을 분석하고 그 결과로 정보시스템 부서의 전략적 운영에 대한 지침을 제시하고자 한다.

• Proceedings of the Korean Society of Life Science Conference
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• 2006.09a
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• pp.104.1-104.1
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• 2006

• Proceedings of the Korean Society of Embryo Transfer Conference
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• 2006.10a
• /
• pp.93-94
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• 2006

• Proceedings of the Korean Society of Plant Biotechnology Conference
• /
• 2004.10a
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• pp.149-149
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• 2004

• 한국당과학회:학술대회논문집
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• 2006.11a
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• pp.49-50
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• 2006

• Journal of Sasang Constitutional Medicine
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• v.9 no.1
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• pp.273-297
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• 1997

The objective of this article is to carry on the comparative study of the two books, Dongyisusebowon and Myungsunrok. Je-Ma Lee showed, in fact, the intellectual achievement in his book, Dongyisusebowon. And Lee showed more close relationships with Suk-Ji Han's idea. The common ideas from this comparative study of both scholars are as follows. 1. Lee understands the real character of human being according to Chu-Ztu(朱子)'s doctrine, with the supplement of Han's. 2. Lee explains the Sung-Jung(性情) in Cosmology and the theory of Human Nature, but he concentrates upon the Sung-Jung in the theory of Human Nature, especially in constitutional medicine. 3. Lee states the Tai-Geuk(太極) in the meaning of heart from the medical viewpoint, he agrees with the Han's idea. 4. I try to comprehend Myungsunrok in the Wang-Yang-Ming(王陽明)'s concept. 5. Han explains that Sung-Jung-I-Ki(性情理氣) is one concept with two aspects, Che-Yong(體用). In addition, Lee has formed his 'Chun-In-Sung-Myung(天人性命)' thought in harmonization with Han's idea and Chu-Tzu's idea.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.588-597
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• 2012

This study was to examine Kwa-Jung-ryu, a traditional Korean confectionery, made by head families. We examined the materials and recipes of Kwa-Jung-ryu, which were classified into Yumilgwa, Yugwa, Jeonggwa, Dasikgwa, Yeot-Gangjeong, Dang (Yeot), and others. There were 13 head families that introduced Kwa-Jung-ryu, two each from Gyeonggi-do, Jeolla-do, and Chuncheong-do, and seven from Gyeongsang-do. There are 33 types of Kwa-Jung-ryu, which averages to about 2.5 types per family. But the Pungsan Ryu, Yeoju Lee, and Andong Kwon families introduced the most Kwa-Jung-ryu with 5 types each. The most popular types of Kwa-Jung-ryu were Yumilgwa, introduced by 7 families (Yakgwa by 6 and Maejakgwa by 1), then Jeonggwa by 6 families (Jeonggwa by 3, Pyeon-gang by 1, and Jeonggwa and Pyeon-gang by 2), and Dasikgwa and other Kwa-Jung-ryu by 5 families (Gotgam-mari by 4 and Seopsansam by 1). Classifying Kwa-Jung-ryu by recipe, the most frequently introduced were 8 types of Jeonggwa-ryu, 7 types of Yumilgwa, 5 types of Dasikgwa, 3 types of Yeot-Gangjeong and Dang (Yeot), and 2 types of Yugwa.

• Proceedings of the Korean Sanitation Conference
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• 2006.11a
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• pp.43-56
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• 2006