• Journal of architectural history
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• v.19 no.4
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• pp.7-19
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• 2010

'Lu' is one of the Korean traditional building structure. The architectural characteristics of the 'Lu' can be classified two types with its use. One is single building type and the other is a part of building type within building complex. This study is about the two-storied 'Lu' that was built on part of building complex. 'Lu' built in building complex such like Sa-chal, Hyang-gyo, Seo-won, Jae-sil, has the similar characters. 1. It is built by taking slope site. 2. Ii is one of four buildings that forms court yard. 3. It uses simple building structure on the purpose of openness 4. It can control view with using window. The column type of 'Lu' can be classified with 3 style. These are $5{\times}2$ Kan style, $3{\times}2$ Kan style and $5{\times}3$ Kan style. It would be assumed with the result of study that $5{\times}2$ Kan style has its origin in Hoe-Rang structure, $3{\times}2$ Kan style is originated from Joong-Moon(middle gate) structure, and $5{\times}3$ Kan is originated from Kang-Dang structure.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.680-707
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• 2010

Research was conducted on vinegar types and characteristics with reference to representative literature such as SanGaYoRok, SikRyoChanYo, SooEunJabBang, GoSaChalYo, DongEuiBoGam, SaSiChanYoCho, JuBangMoon, ShinGanGuWhang, ChalYoSeo, EumSikDiMiBang, YoRok, ChiSengYoRam, SanRimKyoungJae,EumSikBo,OnJuBeop, SulManDeuNunBeop, KyuHapChongSeo, ImWonSipYukJi, JungIlDangJabJi, SulBitNeunBeop, SiUiJeonSeo, and BuInPilJi from the 15th to the 19th centuries of the Joseon Dynasty. Based on this research, a classification of materials used in vinegar, knowledge on treatment, preparation of ingredients, capturing flavor, storage of vinegar, as well as the favorable days that vinegar can be manufactured were studied and analyzed based on the different aspect of vinegar. Vinegar is a wellknown condiment throughout the world and has the potential of becoming a luxurious food. Replication and further analysis to expand the properties of vinegar is necessary using old literature, together with the literature identified above. Based on ongoing research, it is foreseeable that the development of a vinegar with unique characteristics and improved standards will be the foundation for the globalization of Korean cuisine, which is our current focus.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.9
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• pp.1348-1352
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• 2005

Most breeds of sheep in Iran are adapted to their agro ecological niches where it is likely that they were also artificially selected by their owners. In general, most of sheep breeds are multipurpose producing lambs, wool and milk. To compare the physical and chemical composition of the carcasses of ten Iranian native fat-tailed sheep breeds, 243 male lambs (6-7 months of age) of ten fattailed, Iranian breeds of sheep, Sanjabi (S), Ghezel (G), Afshari (A), Mehrabani (M), Lori (L), Lori Bakhtiari (LB), Kordi Khorasan (K), Sangesari (Sa), Baluchi (B) and Chal (C) were studied. Lamb breed group had a significant (p<0.05) effect on all the carcass traits measured. The LB and C lambs showed the same live weight which was significantly (p<0.05) higher than the other breeds. Carcass dressing- out percentage in S lambs was lowest (p<0.05), but not different from G lambs. K and Sa breeds showed the highest (p<0.05) carcass dressing-out percentage. The S lambs had the highest (p<0.05) lean meat percent. Lean meat percentage was not significantly (p>0.05) different in the G, A, M and C breeds. The Sa and K breeds showed the lowest lean meat percent. The S lambs showed the lowest (p<0.05) fat percent in their carcass, while K and Sa showed the highest (p<0.05). Subcutaneous fat in K, Sa and B was higher (p<0.05) than the other breeds. Lambs of S, G, A and M breeds had the lowest subcutaneous fat in their carcasses (p>0.05). Intramascular fat was significantly (p<0.05) lower in M, S and C despite the fact that this values were highest in B and K lambs. The K and Sa breeds had highest fat-tail percentage (p<0.05) in their carcass, whereas S and G showed lowest. Lambs of G, S and A breeds had higher bone percent than other breeds (p<0.05). Lowest bone percent (p<0.05) was seen in K and Sa lambs. The carcass moisture percent was not significantly (p>0.05) different in S, G, A, M, L and C breeds. M lambs showed the lowest crude protein percentage and S breed the highest (p<0.05). There were no significant (p>0.05) differences among other lamb breeds for this trait. Chemical fat percentage was the same in S, G, A, C and M breeds, but significantly (p<0.05) lower from LB, K, Sa and B. Ash percent in S, G and A had no significant (p>0.05) difference. According to higher lean meat and lower fat percentages in the carcass, the ranking of breeds would be S, G, A, M and C.

• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.598-604
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• 2010

Electron donating ability (EDA), reducing power, total phenolic contents, total flavonoid contents, antimicrobial activity, and ${\alpha}$-glucosidase inhibitory effects of twenty-two sorghum varieties were examined using ethanol extracts (70%, v/v). The electron donationg abilities (EDA) of Mesusu and Bulgeunjangmoksusu (94% at 10 ${\mu}g$/mL) indicated higher antioxidant activity compared to those of other varieties and standard antioxidants such as BHT (13%) and BHA (74%). The reducing power of Mesusu ($OD_{700}$=0.71) suggested higher antioxidant activity, which was dependent on sample concentration. Bitjarususu showed the highest content of total phenolics (22.9 mg GAE/g); however, extracts from Heuinsusu exhibited the lowest content of total phenolics (16.4 mg GAE/g). Jangmoksusu showed the highest total flavonolic contents (3.5 mg QE/g), and Sigyeongsusu and Chal (GS) susu displayed the most antibacterial activity (MIC=8 ${\mu}g$/mL) against Escherichia coli. Extracts of Bulgeunjangmoksusu, Moktaksusu, and Ginjangmoksusu showed the highest ${\alpha}$-glucosidase inhibitory effect (98%) at the concentration of 5 ${\mu}g$/mL.