• Journal of Haehwa Medicine
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• v.14 no.1
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• pp.101-112
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• 2005

As a result of studing on the "Joa-gui Em", we could reach conclusions as follows. 1. "Joa-gui Em" shows in vivo effect of that it supplement Kidney-Um essence and nomalize a physiological function of Kidney-Qi. 2. "Joa-gui Em" supplement Kidney-Um essence, it does not use in The Rise of Insubstantial Fire(음허화왕) body condition. 3. "Joa-gui Em" use in many ways women disease, in case of menstruation and meonpause disorder. 4. "Joa-gui Em" and "Joa-gui Hwan" are modification prescription of "Uk-mi-ji-hwang-hwan. 5. "Joa-gui Em" is a pure prescription in supplement Kidney-Um essence, Roast Glycyrrhizae Radix of prescription has effect of supplement Sam-cho Qi. 6. "Joa-gui Hwan" is similarly "Joa-gui Em." Colla Cornus Cervi and a Colla Cornus Glemmys of prescription have effect of supplement DUMAI and RENMAI CHONGMAI.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1998.06a
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• pp.49-52
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• 1998

Preparation of hexagonal strontium-ferrite by modified spray co-roasting(MSC:H) which is expected to shorkn the length of the process and to elevate the magnetic properties of hard ferrite was studied. We prapared $Fe_2O_3/SrCO_3$ mixture powders by MSCR after stirring ionized $FeCI_2$ in distilled water with solid state $SrCO_3$. And then calcined the mixture powders up to $1150^{\circ}C$ for Sr-ferrite powders It is possible to prepare hexaferrite powders with high saturation magnetization (Ms > 69 emu/g) , coercivity (Hc > 4000 Oe) The nlagnetic values of saturation magnetization iire higher than those achieved by the conventional technique.

• Journal of the Korean Society of Safety
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• v.15 no.3
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• pp.23-29
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• 2000

The objective of this paper is to study burst through the influence of overheating to affect a seamed container using the cookers with different materials and bottom sizes. Following result are drawn from this study; When bottom size of the roast meat had 24cm diameter, the upper part temperature of a seamed container was increased over $40^{\circ}C$. Therefore the cooker material without regard to cooker size had a great influence on the temperature of seamed container. For the natural stone plate which had bottom length 65cm, a seamed container was burst at the cooker temperature $801^{\circ}C$, the surface temperature of a burner $573^{\circ}C$. the upside temperature of seamed container $379^{\circ}C$, the downside temperature of seamed container $236^{\circ}C$ and ambient temperature $34^{\circ}C$. For the cooker of the same bottom area, the stone plate had greater influence on effect of temperature than aluminium cooker. Overheating had a great influence on the seamed container if the bottom or upside diameter of a cooker had been larger than a trivet.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2004.05b
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• pp.116-122
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• 2004

The HF band communication of roast radio station had operated with principal axis of maritime communication until early in the 1990. But, that is changed with development of data communication and satellite technique, which have operated a few by rapidly decrement of user with accomplishment of the GMDSS. Recently, the radio system of 11u band is expanded to globe maritime communication, which is support to maritime safety information and data traffic service by low charge with the SSB high speed modem. This study have proposed the digitalize method for maritime communication system using HF band in domestic.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.3
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• pp.427-431
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• 2002

The purpose of this work was to study the effect of roasting temperature on the production of volatile compounds in Chinese-style pork jerky. The pork jerky was roasted by far-infrared grill at $150^{\circ}C$ or $200^{\circ}C$ for 5 min. The analysis of volatile compounds using a Likens-Nickerson apparatus coupled to a gas chromatograph and a mass spectrometer enabled us to identify 21 volatile compounds. The results showed that the volatile compounds coming from pork jerky can be divided into two groups in accordance with their possible origins. The first group of volatile compounds derived from oxidation of lipid included hexanal, ethylbenzene, nonanal, benzaldehyde, 2,4-decadienal, 1-octen-3-ol, octadecanal, and 9-octadecenal. The second group of volatile compounds generated from degradation of natural spices included 1,8-cinene, 4-terpineol, ${\alpha}$-terpineol, e-anethole, methyl-eugenol, panisaldehyde, elemol, eugenol, methyl-isoeugenol and myristicin. Significant differences (p<0.05) were found between 2 different roasted temperatures at levels for all volatile compounds.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.273-284
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• 2011

The essential oil obtained by steam distillation from a medicinal plant of Artemisia princeps. The essential oil was analyzed by GC-MS. The heat treatments in roasted condition of temperatures were $80^{\circ}C$, $110^{\circ}C$, and $230^{\circ}C$, and the lengths of the time were 6 min, 10 min, and 14 min, respectively. The blanching conditions($100^{\circ}C$) of the treatments lasted 1 min, 2 min, and 5 min while the times of oven dry ($50^{\circ}C$) was 5 min. As the result, the essential oil content of the control plot was higher than the others, and that of the roasted ones was the second highest in low temperature with short treatment time. The major components were eucalyptol, cyclohexadience, phenol, terpineol, and caryopbyllene.

• The Korean Journal of Community Living Science
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• v.21 no.4
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• pp.457-467
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• 2010

In this research, we examined a total of 681 children(kindergarten, schoolchild, and adolescents) who live in Seoul and Gyoung-gi in 2007. The parents of the respondents seemed to have a normal average body mass index, and the majority of the parents had bachelor's degrees. Across all age groups, most of the fathers were office workers and the mothers were mostly house wives. The most preferred food was meats, and the least preferred food was vegetables. Results showed that all age groups have a snack once or twice a day, except boys from the schoolchild group. All age groups liked ice cream, fruits, and juices in their snacks. For eating-out, boys from the kindergarten group mostly preferred Chinese food, girls from the infant group mostly preferred Korean food. In addition, boys and girls of the schoolchild and adolescent groups mostly preferred Korean food. For cooking methods, the result of preference showed that boys from the kindergarten group preferred roasted meats, and girls from the kindergarten group preferred roasted meats, steamed rib and fish. Both boys and girls in the schoolchild group preferred roast meats, and boys from the adolescent group preferred stir-fry and girls from adolescent group preferred pot stew.

• Journal of the Korean Society of Food Culture
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• v.34 no.6
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• pp.671-682
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• 2019

This study reviewed the literature on the changes in Maekjeok, Seoryamyeok and Neobiani. Choi Nam-sun first mentioned the Maekjeok in 「Maeilsinbo」 as a "Buyeo·Goguryeo" style meat roast in 1937. Maekjeok was assumed to be made of various kinds of meat, including wild boars, and it was seasoned and baked as a whole. Seoryamyeok is a royal food found in Uigwe of the Joseon Dynasty and meat that was also eaten in the private sector. In 1609, the ingredients for the dish were pork, but beef was later used. The recipe has been simplified since the 19^th century. Neobiani is known as royal cuisine, but it does not appear in official records. The first known record thus far is 'Neobiani' in 「Siuijeonseo」. On the other hand, 'Neobuhalmi' which was presumed to be the same food as 'Neobiani', was found in a 「Dictionnaire Coreen-Francais」(1880). In addition, 'Neobiani' was found in 「A Korean-English dictionary」(1897). From Maekjeok, followed by Seoryamyeok and Neobiani, Korean roasting meat culture has a common feature of roasting pre-sauced meat, and this trait has continued to bulgogi.

• Journal of Environmental Science International
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• v.23 no.10
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• pp.1763-1773
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• 2014

It is known that mackerel and pork belly release a strong odor in the process of roasting. We evaluated a dilution factor of odor arising during roasting mackerel or pork belly and the relative odor strength using several cooking tools and analyzed compounds causing odors with gas chromatograph/mass detector. Roasting pans used were grill with lid, electric grill without lid and general roasting pan, and a grill with lid can attach the activated carbon charcoal deodorant at the inside of lid. And all electric grills have a drip tray under the heater. We investigated characteristics of odor emission depending on the presence of water and deodorants in these cooking tools. Study has shown that roasting mackerel produces approximately 36 time more odors than roasting pork belly, and the reduced odor emission when roast with water. And it shows the reduced deodorant effect when cooked with water after attaching activated carbon charcoal in the cooking pan. Major odor causing compounds arising when cooking mackerel and pork belly were aldehydes with high boiling point such as octyl aldehyde with a low odor threshold value.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.7 no.10
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• pp.17-27
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• 1984

In order to foster the minor enterprises effectively we will have to take a proper step to control and adjust the excessive competitions of large-enterprises and minor as well as among minor enterprises, We should promote the relationship serialized between minor - and large - enterprises and establish mediation and control organizations and governmental policies to create re-subcontract among small and medium enterprises. To help the development of medium md small enterprises in Jeon-Buk area, therefore, Kunsan city should be designated as a Growth Position City. The reason is as follows. 1) Because Kunsan is located in Middle Western Seaside geographycally, and in the central place of our country as a key point of sea-transportation, we can cultivate the national land widely. 2) As an ocean gateway city of Kum River basin, Kunsan is a good place that can reform Hoh-nam inland of Kwang-iu, Jeon-ju, I-ri, and like places as well as central inland area of Dae-jeon, Chong-ju, etc.. 3) Kunsan is an advanced-base for constituting an industrial region of Weatern roast that has a spacious coastral industrial region and is connected with inland industrial park of Jeon-ju and I-ri and Jang-hang, Bi-in, etc.. From the above reason. Kunsan should be designated as a growth position city that can induce and promote the development of center of Western coast.