• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.10
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• pp.1559-1570
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• 2008

Since brought into from the economic life of nomads, the felt, the target of this study, has been developed in various ways of giving the functions of class symbol as well of protection against the cold and of ornamentation. Therefore, the study on how the felt was developed in Joseon Dynasty and how different culture from nomadic tribes it formed is significant in comprehensively under,;landing the economic, social and natural environmental factors in the Dynasty. The felt named "Jeon" has been constantly appearing in Korea from the ancient time, but it was not produced actively in the early part of Joseon Dynasty. That's why it was not a climatic condition suitable for sheep-breeding, and the government managed sheep-breeding but it aimed primarily at not producing clothing materials but having memorial ceremonies. Since sheep-breeding was not widely spreaded, production of Jeon was limited and some part was imported from China, so it was one of rare valuable goods. Therefore, the felt of wools named "Yangmojeon", the colored felt named "Chaejeon", etc. were used as liking items in the high-class society, and their materials and components were a little different depending on the official post. On the other hand, people in the low-class society used to wear the felt hats made of cattle feathers and miscellaneous fur, named "Jeonlip" and "Beougeoji". Since the middle of Joseon Dynasty, use of the felt was divided into two groups according to the users and the function, along with successful spreading of cotton and development of market economy. The function of Jeon to protect against the cold was replaced by cotton, but the felt hats of Beongeoji, Jeonlip, etc. were worn by common people continuously. As seen above, it is considered that the felt culture in Joseon Dynasty was formed very differently from the nomadic culture, because of its historical and sociocultural characteristics, and it had unique developing progress among all available fabrics.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.12
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• pp.1786-1793
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• 2005

The study compared the fatty acid profiles of 3 muscles (Longissimus dorsi, LD, Triceps brachii, TB and Semimembranosus, SM) obtained from Korean Hanwoo (18 steers, 24 months old) and Australian Angus beef (18 steers, 24 months old) and assessed their role in sensory perception. The samples of each carcass were prepared in the same manner, and cooked both as traditional grilled steaks and Korean BBQ style. A total of 720 Korean sensory panelists evaluated the beef samples for tenderness, juiciness, flavor, and overall liking. Oleic acid (18:1) was significantly (p<0.05) higher in TB than that in LD and SM. The essential linoleic acid (C18:2) was significantly (p<0.05) higher in TB and SM than that in LD. For LD muscle, the proportion of saturated fatty acids was significantly (p<0.05) highest, while that of polyunsaturated fatty acids was lowest among the three muscles. Australian Angus beef had significantly (p<0.05) higher n-3 PUFA than that of the Korean Hanwoo for the three muscles, while the latter contained significantly (p<0.05) higher n-6 PUFA than that of the former. The clustering analysis showed that there a was significant difference in fatty acids such as C16:0, C16:1n7, C18:0, C18:2n6, C18:3n3, C20:3n6, C20:4n6, C22:4n6, and C22:5n3 for sensory perception (tenderness, juiciness, flavor and overall likeness) of the beef from two origins (p<0.05) among three clusters. Especially, C14:0 had a significant effect on sensory perception only for Korean Hanwoo beef; while C20:5n3 had a significant (p<0.05) effect only for Australian Angus beef based on clustering with the sensory variables.

• Journal of Korea Port Economic Association
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• v.20 no.2
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• pp.131-149
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• 2004

With trend of container ships becoming larger and faster, the environment surrounding ports in North-East Asia is rapidly changing. Korea's largest port of Busan processed more than 10 million 20- feet equivalent containers in 2003, surpassing the 10-million TEU mark for the first time in its three decades of operation. However, the Port of Busan , the world's third-largest port in 2002, was eclipsed by Shanghai since July in 2003. The first massive strike of truckers crippled the Korea's logistics system in May and in September, the Port of Busan suffered from the second strike of truckers and damage by a powerful typhoon. By contrast, the port of Shenzhen in China increased its container-processing volume by 39.9 percent to 10.65 million TEU in 2003, and Shanghai, which passed Busan in terms of container volume in the middle of last year, further consolidated its position as the world's No. 3 port with an annual volume of 11.28 million TEU. After all, Busan recorded an annual container volume of 10.40 million TEU, slipping to fifth in rankings in 2003 and Busan's bid to become a Northeast Asian hub has suffered a further setback as these chinese ports overtook the port of Busan. But the port of Busan is located in the main trunk liking North America, Europe and South-East Asia. Once the project of Busan Newport is accomplished and the railway between South and North Korea is connected to TCR and TSR, the Port of Busan will have the most potential to become the international logistics center as the starting point of the land and sea routes encompassing all over the world.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2004.11a
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• pp.101-111
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• 2004

The sommellerie is an ancient job, which has always advanced with the passings centuries. It has become more and more specialized. So, the wine waiter must have a suitable training, sound world knowledges, a keen sense of wine tasting and the liking of human contact. All these skills lead him to put his know - how to good use in the surest way : restaurant. There he undergoes a fruitful experience. The view of a man with many facets is true : taking part in purchases, cellar management, wine-list formulation, advising customer, accommodation between wines and food essentially. However, his duties have risen. He is running through business size, upstream of sales and with clients. Expert in this matter, he is able to take an effect on the store, marketing product, sales, and finally the sales figure of the institution in which he assumes a key position.

• Korean Journal of Health Education and Promotion
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• v.23 no.3
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• pp.37-51
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• 2006

Objectives: The objective of this study is to investigate the relation between the obesity prevalence of elementary school students and some factors such as socio-demographic factors, parent's obesity, diet habit and physical activity. Methods: The students of the fourth(443), fifth(405) and sixth grade(417) at six elementary schools in the school district of Daejeon metropolitan city were sample-surveyed and classified into a normal group, a non-intensive obesity group, and a highly intensive obesity group. Results: 1. The obesity rate of the elementary school students in the school district of Daejeon metropolitan city was total 14.2%. 2. The obesity rate of students with parents who had high BMI was notably higher than the other groups. 3. Diet factors such as eating fast, always eating one more, liking fatty food and the frequency of snacks were more critical than physical activity factors in relation to school children's obesity. Conclusions: From the above evidences, it is apparent that the obesity of elementary school students have strong relations with eating habits. It is needed that obesity prevention program such as effective meal guidance in addition to intense physical activities is included in the curriculums of health education for elementary school students.

• The Mathematical Education
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• v.39 no.2
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• pp.127-144
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• 2000

School mathematics are composed of five major units of numbers& algebraic expressions, equations & inequalities, functions, figures, and statistics & probabilities. But if we look into the general activities of mathematics teachers in their class, they rather do not take into account students\` cognitive and affective traits or degree of difficulty which each of the unit has. For successful teaching of mathematics, teachers should take into consideration many affective items which influence the students\` scholastic achievement. Among them student\`s liking for the mathematics is commonly accepted as the most important factor for successful learning. In this study, with the five units of school mathematics, we investigated the students\` degree of likings for each unit. To fined out whether there are any differences in students\` likings for the mathematics, between regions and kind of schools, we classified the population according to the locations and kinds of schools. To do this, we divided the whole region into four parts such as Seoul, large city, medium city and town. Moreover, we partitioned the whole secondary school students into four groups of middle school students, vocational high school students, pro-science students of academic high schools, and pro-liberal arts students of academic high schools. From each partition, we sampled similar size of experimental groups which came up to total 1260 students. Analysing the answer sheets which the students responded about the questionnaire, we investigated the following questions using the ANOVA test. 1. Is there any differences in the trend of likings for each unit between the regional classifications? 2. Is there any differences in the trend of likings for each unit between the classifications of secondary schools? 3. What trends of changes are there in the degree of likings for each unit according to the rising of students\` grade?

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.608-614
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• 2015

Four Korean commercial rice wines of diverse sensory properties were hedonically rated by 41 consumers. Each rice wine was paired with the selection from six widely popular compatible foods such as kimchi-jjigae, dotori-muk muchim, tteok-galbi, beoseot-jeongol, satae pyeonyuk, and haemul pajeon, and consumers were asked to rate the ideal match of each pair of four rice wines and six compatible foods by using a structured, 12-cm 'just right' line scale. Hedonic ratings of wines were additionally measured after intake of the food-wine pairs. Flavor matches of rice wines with strong ginseng, medicinal, and earthy flavor (JK) or with intense grain and sweet flavor (HS) were significantly higher compared to wines with fruity (SS) or mild-balanced (BS) flavor. The preference for HS wine, which ideally matched satae pyeonyuk, increased most significantly after intake of satae pyeonyuk, while the SS wine that matched ideally with kimchi jjigae did not show any significant increase in preference after intake of kimchi jjigae. Matching wines with food does not negatively affect the preference for the wine; rather, intake of a wine-food pairing increases the overall preference for rice wine.

• Nutrition Research and Practice
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• v.7 no.2
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• pp.132-138
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• 2013

The food choices in childhood have high a probability of being carried through into their adulthood life, which then contributes to the risk of many non-communicable diseases. Therefore, there is a need to gather some information about children's views on foods which may influence their food choices for planning a related dietary intervention or programme. This paper aimed to explore the views of children on foods and the types of foods which are usually consumed by children under four food groups (snacks, fast foods, cereals and cereal products; and milk and dairy products) by using focus group discussions. A total of 33 school children aged 7-9 years old from Selangor and Kuala Lumpur participated in the focus groups. Focus groups were audio-taped, transcribed and analyzed according to the listed themes. The outcomes show that the children usually consumed snacks such as white bread with spread or as a sandwich, local cakes, fruits such as papaya, mango and watermelon, biscuits or cookies, tea, chocolate drink and instant noodles. Their choices of fast foods included pizza, burgers, French fries and fried chicken. For cereal products, they usually consumed rice, bread and ready-to-eat cereals. Finally, their choices of dairy products included milk, cheese and yogurt. The reasons for the food liking were taste, nutritional value and the characteristics of food. The outcome of this study may provide additional information on the food choices among Malaysian children, especially in urban areas with regard to the food groups which have shown to have a relationship with the risk of childhood obesity.

• Journal of Korean Society for Atmospheric Environment
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• v.29 no.2
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• pp.186-198
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• 2013

The present work is an attempt to improve the performance of a regional air quality model by means of liking it with a global chemistry transport model. The global chemical transport model of GEOS-Chem is used to provide BC (Boundary Condition)s which reflect temporal and spatial variations at boundaries of regional chemical transport model of CMAQ over East Asia. First, GEOS-Chem outputs are evaluated by comparing predicted concentrations with observed monthly data of gas phase species and secondary inorganic aerosols from EANET (Acid Deposition Monitoring Network in East Asia) sites. The results show that predicted PM10 concentrations are in good agreement with the observations. This implies that GEOS-Chem outputs could be used to provide BCs to CMAQ. Simulated daily and monthly mean PM10 concentrations of CMAQ with the linkage of GEOS-Chem's BCs and constant BCs are then evaluated by comparing predicted concentrations with observations at API (Air Pollution Index) sites in China as well as EANET sites in Korea. CMAQ with the GEOS-Chem outputs improves model simulation in depicting observed PM10 concentrations comparing with those with constant BCs. It is also found that influence of aerosol species are largely dependent on the BCs over East Asia and Korea. Mean biases between simulated versus observed daily and monthly mean concentrations of PM10 with the GEOS-chem were improved by 1~8 ${\mu}g/m^3$ in China region, 3.26 ${\mu}g/m^3$ in Korea.

• Resources Recycling
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• v.12 no.6
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• pp.8-12
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• 2003

According to the recent trend to raise the horizontal scan frequency to increase the image refinement of the High Definition TV and High Resolution Display, material with low core loss is required for the ferrite core for deflection yoke, which is secured even in the high frequency range. liking notice of the influence on the fine structure of Mg-Zn ferrite by the chemical com position and process, low temperature sintering was proceeded. Cu was added to the low loss Mg-Zn system ferrite. After select-ing MgO, ZnO, $Fe_2$$O_3$, CuO, MgO was substituted for CuO while varying the composition ratio. Then the sample was sintered for 3 hours between $980～1350^{\circ}C$ Magnetic permeability, power consumption, shrinkage rate, core loss were measured. The start-ing temperature to test the shrinkage of the sample was nearby $900^{\circ}C$, it increased according to the substitution process of Cu, and the firing temperature was lowered about $-50～-75^{\circ}C$ alongside of the process.