• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.690-695
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• 2007

This research aimed to Kimchi to be well known in the World, which to be international food on the each nation and each people, each religion cultural area, with having done Kimchi adaptation plan for localization. Among the plan, Kimchi utilization ways with the localization strategy in Turkish dietary life were investigated to the Kimchi preference, improvement points on Turkish view, for the Turkey person it would be able to apply in Turkish food culture, and the results are as follows. 1. According to sex of Chinese cabbage Kimchi preference, men ($M=3.75\;{\pm}\;0.89$) appeared higher than women ($M=3.62\;{\pm}\;0.88$). Color or appearance preference after Chinese cabbage Kimchi taste was investigated in order that red > burnish felt > transparent > yellow, and the smell preference which was hot($M=4.64\;{\pm}\;1.37$) appeared highest. A hot taste felt most intensely, and it was investigated in order that aftertaste> salty taste > sourness > off flavor taste > fermented fish source taste > sweetness> carbonic acid by the followings. For the feeling of texture of Kimchi, the crunch was higher than durable tough(it was visible the consider difference of the sex 2. That the Korean Kimchi hit to a palatable taste, against 109 people (72.2%) answered suitable appetite to this taste, and the reason which was in order of that hot tasty > appearance > chewing texture > red > fermented flavor was investigated. Did not hit to a taste 42 people (27.8%) answer back, with the reason that was investigated in order of hot tasty > appearance > red > fermented flavor > chewing texture. The hot tasty of Kimchi was commonly presented that hit and did not hit to appetite taste against people. 3. Among the Turkish food, similar foods for Kimchi were answered in order of Lahana Tursu (44.2 %) > Kapuska (25.9 %) > Lahana Prasa (11.1%), and similar food category were that Chinese cabbage or various vegetables to be pickling food and to be dressing salad with salt and vinegar. The accompanied or garnished Turkich food category for Kimchi were answered in order of cooking meat (34.1%)> steamed cooking rice (22.7%)> cooking fish (17.0%)> cooking soybean (14.2%). This result was same tendency with steamed cooking rice accompaniment for Kimchi in Korea and Turkey, and could be applied a new main menu like meat cooking and fish cooking dish which matched and accompanied with Kimchi.

• Journal of Dairy Science and Biotechnology
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• v.14 no.1
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• pp.85-95
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• 1996

This study was conducted to obtain basic data about the effect of Lactobacillus delbruckii on the quality and preservability of the bread during bread making. The parameters measured to investigate the bread quality were water content, water activity, pH, hardness, shelf life and sensory evaluation. The results obtained were as follows : 1. During the storage period, moisture evaporated faster in normal bread than the sourdough bread(10, 30, 50%). 2. Normal bread showed 0.94 and sourdough bread resulted from 0.94 to 0.96 in water activity, 3. The concentration rate of sourdough and different dough method resulted in significantly difference value of pH in bread. As the sourdough concentration rate increased the pH changed from 5.5 to 4.5 in sponge dough method. However, the sourdough concentration rate increased, the pH dropped from 5.4 to 4.8 in the bread which made by straight dough method. 4. The normal bread showed tough texture than the sourdough bread as the storage period is extended. 5. As the ratio of sourdough increased, the pH became lower and the production of the off fiavor, the growth of mold delayed for one or two days when stored at 30$^{\circ}$C. 6. The bread with sourdough resulted in higher score than the normal bread by sensory evaluation. 7, The bread with 30% sourdough by straight dough method showed the highest score and the bread with 10% sour dough by sponge dough method resulted in the highest score by sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1641-1645
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• 2004

The purpose of this research is to investigate Chinese's preference and directions for improvement of Kimchi by sensory evaluation, and utilize Kimchi for the China eating habit by survey. Self administered questionnaires were collected 149 Chinese (16~25 yr) residing in Shanghai. About 89.9% of all the participants had eaten Kimchi before the survey. Overall preference about Kimchi was 3.59$\pm$0.62 (5 point: Lickertis scale) and affecting factors for overall preference were taste, appearance, texture, in that order. Chinese answered that tough texture (24.9%), spicy taste (20.5%) and fermented odor (18.1%) were the most important factors in improved quality of Kimchi. They answered that applications of Kimchi with Chinese cuisine are 'side dish with meat cuisine', 'eat with cooked rice, rice-mixed-in-soup, gruel' and 'use ingredients of cook', as similar to Korean's.

• (The)Study of the Eastern Classic
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• no.70
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• pp.33-58
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• 2018

The purpose of this paper is to clarify the life and poetry of Dokshok Hwang Hyok. In Chapter 2, we looked at the life of Hwang Hyok. There are two characteristics in the life of Hwang Hyok. First, Hwang Hyok had excellent literary talent. Secondly, Hwang Hyok wrote in an attempt to surrender during the Japanese Invasion of Japan. That is why he lived a 21 year detained life. In Chapter 3, we looked at poetry based on the life of Hwang Hyok. The features of poetry are as follows. First, the image of Somu and reality of Tiger and Dhole go around. Hwang Hyok lived a confined life because of the Japanese Invasion of Korea. Because of that, Hwang Hyok recognized the Japanese invasion of the Imperial Japan as a world where Dhole and tigers travel around. It symbolized the image of Sommu that he did not surrender. Second, Changsha, is the world and Gulwon images. Changsha is Gulwon the space of self-destruction. Hwang Hyok likened his dark life to Gulwon dead. This is because Hwang Hyok's life is similar to Gulwon's life. In other words, Hwang Hyok was most appropriate to compare his tough life to Gulwon, who drowned in Myeoglasu.

• The Journal of Korean-Japanese National Studies
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• no.34
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• pp.77-123
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• 2018

The liberated korea has the estimated population 16 million in 1945, and added 2.5 million just after an year. The korean repatriates returned by way of 2 main routes. The returnees, Wol-Nam-Min(former residents in north korea), and repatriates from Manchuria came into south korea over the 38th division line. The other repatriates from japanese islands and pacific areas came into Busan port and the vicinity. The repatriates who returned from the China and the Japanese islands made up about 80% of the total added population. However, the influx of overseas repatriates who explosively increased between 1945 and 1946, declined abruptly in April of 1946, and at last illegal re-emigration group to Manchuria and Japan Appeared, who had repatriated from those areas. This study deals with the "re-migration phenomenon of 1946" in korea, mainly focuses on 1) the motivation for those who decided to remigrate, their prospects of resettlement in Manchuria and post war japan after re-migration, 2) the structural problems of the Korean society in 1946-1947, and 3) the social recognition for the people who letf for Manchuria and Japan. This study proved the cause and background of re-migration phenomenon. The Manchuria case, the local authorities wanted farmers and peasants who could cultivate the abandoned land which had been originally pioneered and reclaimed by korean poor peasants, who repatriated to korean peninsula. On the other hand, the korean repatriates had a hard time in tenanting farmland, and so much difficulty in getting farming tools including fertilizer. That's why they left korea for Manchuria again. The Japanese case, the korean repatriates had a tough life owing to the restriction of properties left in japan, while the inflation and food shortage in korea got worse and worst. Accordingly, many koreans tried illegal entrance into post war japan. This study is a part of clarifying the universality and specificity of post war repatriation and migration issues developed in the south Korea. Through this study, we can find how difficult it is for newly liberated areas to accommodate repatriates and make them ordinary nationals in harmonic way with successful social integration. and we can observe the social aspect and administrative ability of newly liberated south korea in detail, Because the present korea has faced with so many problems connected with immigration workers and re-setting with korean communities abroad, we should introspect these historical experience of our own.

• Archives of design research
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• v.13 no.4
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• pp.233-242
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• 2000

The traditional image of hydraulic excavator started to change in two ways since 1990. First, post-heavy equipment's visual image was new waves to traditional image of heavy, strong, and wild. They are the negative aspect that excavators have. Another movement of getting rid of its negative image can be found in late-heavy equipment, which was intended to adapt traditional and positive, but off negative images. In 1990s, the design trend is moving from warm/hard to warm/soft, and KOBELCO can be exceptional example that went even further, gone up to cool-soft image. KOBELCO specially aimed 'post- excavator image' strategy, which has been successful. Image of cabin as a human space changed little bit further than outside image. Each company tried to differentiate the design of cabin focusing on its safety. Following paragraphs show specific trend of image change in form, colour, texture, and the composition. Major visual image change in form tries to follow the image of cars and home appliances which are showing the movement from tough and hard image to soft one. Structural change on local image shows the movement from angular edge to edgeless and the movement of cabin's pillar C placed to back of the equipment with gentle inclination. All of these movements are the result of effort to improve traditional excavator's negative image, that top structure is assembled separately, to positive ones. Today's tendency about its color becomes important to apply two different colour styles. Each style has brightness and tone comparison. As an enormous power convey system, it was in common that its brightness comparison was useful because of the alarm of its damage possibility. However, as its colour control and its design have been emphasized gradually, the tone comparison takes a part in an important role, too. As an example, there is an occasion that these comparisons are compromised simultaneously. In the respect of its image creation, its texture treatments make the tendency of being the same as passenger cars. It is caused from its development of the manufacture techniques of from the fabrication method in small business to the press method in big firm. Further, it is also because of its improvement of painting & coating skills. It may prohibit the reflection effect from solar rays. In the point of view of its visual images, it is recognized the prominent tendency that its composition has been gradually decreased. Lots of windows and the frames tends dark-colour as a whole. It is more preferred to have one colour image, but except KOBELCO and HITACHI. As well, there is another high-tendency to improve its standard treatments, especially for its corner and texture treatments.

• Journal of the Korean Society of Food Culture
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• v.13 no.3
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• pp.169-182
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• 1998

This study was conducted to investigate the consumers' Dining-out preference and behavior for the chilled meat consumption strategy . A total of 328 persons in Seoul, Kyunggi areas were selected by stratified random sampling method and were responded to this study questionnaire which was composed of six parts with 65 statements about chilled meat consumption. 1. The frequency of Dining-out is characterized that 'once a month' is the highest pattern of consumers(46.3%) : In that cases, the married people showed 'once a month'(52.7%) and 'once biweekly'(23.3%), but the unmarried people showed the more frequent pattern as 'once a week'(27.3%) and 'twice a week'(27.3%). And the frequency of Dining-out in relation with the education level revealed that 'the graduate people' are the highest (37.5%). 2. Generally the first food for the Dining-out is 'Kalbi'(26.2%), and the others were 'pork grilling','chilled meat grilling','fish sasimi','chinese foods','pizza' etc.... But there were some variation in relation with incomes and housing types: For the agriculture/physical labor class, they prefers the 'pork griling'(25.0%), the office work class prefers the 'Kalbi' For the house-owner group, they prefers the 'Kalbi', but the house-renting/lodging group, they prefer the 'chinese food' or 'pork grilling' etc.... 3. In choosing the Dining-out place,'quality of food'(54.3%) and 'hygiene'(21.0%) were rated as the first important factor. 4.'Soups', 'Noodles' and 'Cooked rice in casserole' were chosen as good lunch menu : for male, they prefer the 'Soups', but females prefer 'Cooked rice in casserole'. 5. People with commercials/services(44.7%) and agriculture/physical labor(50.0%) ate their lunch in private restaurant, but peoples in the office work(57.0%)/public service personnel(70.4%) and industry use refectory; and it showed significant difference. 6. Consumers prefer the chilled meat as a Dining-out menu, but they didn't recognize the difference between chilled meat and frozen meat 7. For Dining-out menu, many people proper the beef, but the price of beef was so high than pork, agriculture/physical labor class choose the pork grilling instead of beef : commercials/services/office worker prefer the beef chilled meat . 8. The first admirable cooking method for chilled meat is direct radiation grilling with charcoal and many of consumers prefer tender, marbling, some chewy and juicy, flavor, soft as a quality of meat but physical labor class prefer the some tough and chewy texture.

• Journal of Conservation Science
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• v.27 no.2
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• pp.191-199
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• 2011

A study was done to compare the properties of artificially deteriorated silk with ultraviolets for reinforcing of loss area of paintings on silk. Deteriorated surface of raw silk irradiated by long-wavelength ultraviolet(UV-A) than short-wavelength ultraviolet(UV-C) was similar to naturally aged raw silk. UV-A irradiation raw silk was slowly decreased in tensile tenacity and elongation and lowered in yellowness index than that of UV-C. Water content of UV-A irradiation raw silk than that of UV-C was higher. UV-A irradiation raw silk had no problem in dyeing and inpainting for conservation because of low yellowness index. UV-C irradiation raw silk was brittle, but UV-A irradiation raw silk was seemed to tough and similar to naturally aged raw silk. Korean painting conservator estimated that UV-A irradiation raw silk was more proper for reinforcing of loss area of paintings on silk than that of UV-C.

• Korea and Global Affairs
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• v.2 no.1
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• pp.113-136
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• 2018

The purpose of this study is to start from the recognition of the problem of why the sanctions of the international community could not indicate a great effect. In order to find answers to this question, this study focuses on China's aid to North Korea and analyzes the determinants of support for North Korea. Despite a tough international community's sanctions against North Korea, China has taken a dual stance on sanctions and support for North Korea. As for this dual attitude of China, this study approaches the internal and external situation of the support to the North with the rationale for the Two-level game theory. China's sanction against North Korea could be divided into two categories: external factors and domestic factors. These factors include strengthening supremacy in China, checking the US, playing a responsible role in China, securing resources in North Korea, sustaining stable growth in China, maintaining the legitimacy of China's socialist political system, and spreading the Beijing consensus. Based on the analysis of these factors, it could be expected that China's aid for North Korea will be official, informal, or continuous, and it will be difficult for the North to stop supporting North Korea or deteriorating North Korea- China relations.

• Journal of Korean society of Dental Hygiene
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• v.6 no.4
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• pp.295-309
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• 2006

This study was conducted among 831 industrial workers in Gumi City in Gyung-Sang-Buk Do for the purpose of acquiring knowledge to improve quality of life though industrial workers' oral health promotion. Oral examination and questionnaire surveying were used to evaluate workers' oral health state and subjective health state and analyze their effect on quality of life. 1. The number of workers in the study were 831 in all; there were more males who accounted for 74.6%. 43.7% of the subject were 29 years old, accounting for the largest age group. Their academic backgrounds are 53.6% workers who graduated from high schools or lower educational institutions, and 46.4% workers who graduated from college or higher educational institutions. 80.7% of the subjects replied that their economic state belonged to the middle class. Their job classification indicates that 70.2% were working in production and engineering fields and that the seniority of 55.3% workers was less than 55.3%. 2. The result of evaluating the effects of oral health state on individual well-being and quality of life using OHIP indicates that younger people, singles(p<0.01) than the married, those in worse economic situation and those with shorter seniority(p<0.01) had higher effect of oral health state on quality of life. In addition, those whose health or oral health was not good (p<0.01), those with liked tough texture of food and snacks(p<0.05), those with more frequency of drinking(p<0.01) and those with more smoking tended to have higher effect of oral health state on daily life or quality of life. Besides, OHIP confirmed that oral health state is a measurement tool that can evaluate its effect on individual well-being and quality of life. The suggestion for future studies is to develop Korean style OHIP that can be used conveniently and efficiently by expanding the subject area up to the whole country and validating the samples gained from random sampling.