• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.924-933
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• 2011

The purpose of this study was to investigate meal service conditions in child education centers as well as the satisfaction and preference levels of preschoolers. Preschoolers' menu preferences for bab, miyeokguk, baechu-kimch, jajangmyeon, and yogurt were all high. There were also high preferences for jjim, jorim, bbokkum, and tugim. Attention articles meal service strong concern for check family communication tools, and parents had passive for frequency of giving parent's opinion. The variables that influence on importance to meal service were purchased a fresh groceries, balance nourishment for preschooler and meal service menu for kid's health promotion when ranked. The variables that influence on satisfaction to meal service were hygiene education, mealtime and place, equipped with a sanitary feeding facilities and purchased a fresh groceries when ranked.

• Journal of the Korean Society of Food Culture
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• v.2 no.1
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• pp.93-102
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• 1987

It is quite natural that the preference of food should be changed by the effect of the social environments and economic conditions of each period, however, the Korean traditional food has been enrooted firmly as one of the fundamental elements in our life which has been formed in harmony with the natural surroundings and the human life patterns in Korea. As a result of my study on Korean food through various documents and papers which were published in the part from Yi Dynasty till now, about 4,000 items were collected. This paper is prepared to report some of those items with a brief summary.

• Journal of the Korean Society of Food Culture
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• v.11 no.3
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• pp.369-384
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• 1996

The Buinpilji is a book of food and clothes which was published in 1915 by Binghugak, Lee. The food part of Buinpilji is as follows: (1) The staple food are 2 kinds of Bab, Juk, and Guksoo. (2) The side dishes are 7 kinds of Kimchi, 4 kinds of Tang and Marunchan, 3 kinds of Jim, Jockgall, and Po, 2 kinds of Namul, Jon, Kui, and Jockpyun, and 1 kinds of Son, Shinsonro, Pokkum, Hoe, and Sundae. (3) There are also 10 kinds of Dock, 13 kinds of Kwajungryu, and 8 kinds of Umchungryu. (4) There are 14 different kinds of wine. (5) For seasoning there are 6 kinds of soybean sauce and oils and 1 kinds of vinegar. (6) There are 177 ways of preparing the ingredient 18 kinds of cutting terms, 22 heating terms. 29 expressions of taste can be found in the book.

• Journal of the Korean Society of Food Culture
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• v.15 no.3
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• pp.225-232
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• 2000

The Purpose of this study was to understand the China Yunnan Baizu food. This study was performed a visit market based on in- depth interview with food experts those who lived in Baizu province. The results were summarized as follows. The main food of Baizu were Bab, Dduk(BaBa), Nuddle(Mi xian) made from rice. They ate all kind of food from vegetables, fish, and pork, but the remarkable thing was that there were practical limit to select the ingredient. They would use some fermented products such as Pao-chai, Yan-chai, Zha. Pao-chai was fermented vegetables like Kimchi, Yan-chai was similar with Changachi in Korea, and Zha was prepared from meat and fish. Menus for Banquets were included 8 kinds of cold appetizer, 8 kinds of hot dishes, and 2 kinds of sweet desserts. The ingredients were local products and they considered hot, sour, cold taste importantly. The method of cooking was simple and Rusan, Sengpi was the most traditional Baizu food. Ru san is one of dishes prepared from the milk, and milk pedimented product. Sengpi was uncooked pork.

• Journal of Korean Society for Geospatial Information Science
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• v.23 no.1
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• pp.89-99
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• 2015

Recently, our construction industry is actively participating in numerous city planning projects in the third world countries. Considering the current depression of domestic real estate market, the emerging foreign demands could certainly provide substantial opportunities for the domestic industry to overcome the trough. For the field planners dealing with such foreign projects, though, the immediate problem is the lack of public statistics and geographic information to perform spatial analyses and/or prepare master plans. This study, in this context, tries to simulate a process to construct a digitized basemap of the case area, 'Bab Ezzouar,' in Algeria of Northern Africa. The area is a typical municipality that lacks the IT databases. To overcome the data shortage, the study uses the satellite map tiles so as to digitize the roads and building structures. It then estimates the block-wise populations based on the building image interpolation as well as the supplementary field survey data. The topographic TINs are also built by the SRTM (Shuttle Radar Topography Mission) digital elevation maps so that the three-dimensional configuration of the structures and terrains are rendered to check the urban scenery and skylines.

• Journal of the Korean Society of Food Culture
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• v.34 no.5
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• pp.508-533
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• 2019

This study investigated the Sachanbalgi, which record the royal feasts given by the royal family of the Joseon Dynasty of Korea. These records are contained within the Gungjung Balgi, which recorded the types and quantity of items used in royal court ceremonies. The Eumsikbalgi is the general name for the records of food found within this document. Using these Eumsikbalgi, and in particular the Sachanbalgi, this study investigated the food eaten and bestowed by the Joseon royal family. The Sachanbalgi describes four categories or occasions of feasts: royal birthdays, childbirth, royal weddings, and funerals. These records allow us to reconstruct who the attendees were and what the table settings and food were for instances not directly indicated in oral records, books, or other documents. The food at these Sachan (feasts) was diverse, being related to the specific event, and its contents varied based on the position of the person who was receiving the food. Usually, Bab (rice) was not found at a Sachanbalgi, and only on two occasions were meals with Bab observed. Specifically, it was served with Gwaktang (seaweed soup) at a childbirth feast. There were seven kinds of soups and stews that appeared in the Sachanbalgi: Gwaktang, Yeonpo (octopus soup), Japtang (mixed food stew), Chogyetang (chilled chicken soup), Sinseonro (royal hot pot), and Yukjang (beef and soybean paste). Nureumjeok (grilled brochette) and Saengchijeok (pheasant), and Ganjeonyueo (pan-fried cow liver fillet) and Saengseonjeonyueo (pan-fried fish fillet) were eaten. Yangjeonyueo, Haejeon, Tigakjeon (pan-fried kelp) and other dishes, known and unknown, were also recorded. Boiled meat slices appeared at high frequency (40 times) in the records; likewise, 22 kinds of rice cake and traditional sweets were frequently served at feasts. Five kinds of non-alcoholic beverages were provided. Seasonal fruits and nuts, such as fresh pear or fresh chestnut, are thought to have been served following the event. In addition, a variety of dishes including salted dry fish, boiled dish, kimchi, fruit preserved in honey, seasoned vegetables, mustard seeds, fish, porridge, fillet, steamed dishes, stir-fried dishes, vegetable wraps, fruit preserved in sugar, and jellied foods were given to guests, and noodles appear 16 times in the records. Courtiers were given Banhap, Tanghap, Myeonhap, wooden bowls, or lunchboxes. The types of food provided at royal events tracked the season. In addition, considering that for feasts food of the royal household was set out for receptions of guests, cooking instructions for the food in the lunchbox-type feasts followed the cooking instructions used in the royal kitchen at the given time. Previous studies on royal cuisine have dealt mostly with the Jineosang presented to the king, but in the Sachanbalgi, the food given by the royal family to its relatives, retainers, and attendants is recorded. The study of this document is important because it extends the knowledge regarding the food of the royal families of the Joseon Dynasty. The analysis of Sachanbalgi and the results of empirical research conducted to reconstruct the precise nature of that food will improve modern knowledge of royal cuisine.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.98-110
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• 2011

This study aims to furnish the basic data in securing momentum for taking interest in inheriting and developing the native local foods in Gimhae by examining the perception and awareness of the native local foods among the local residents in Gimhae, Gyeongnam Province. As the results of this study, the definition of native local foods was surveyed as follows. Foods that have been handed down for generations by using local agricultural products as their ingredients; a local food restaurant was the most preferred place to eat native local foods; the most chosen reason why they should eat native local foods was 'good for health'; as for the necessity of inheriting and developing the native local foods, most of them agreed, and it was because they felt they should protect their food culture; and 'native local foods contests' were the best way to promote the native local foods. As the results of analyzing the awareness of 12 kinds of native local foods in Gimhae, there were significant differences in Kongnamul-bab, Minmul Jangeo-gui, Gajuk-jaban, Kongip-mulkimchi by gender, in Hobakogari-namul, Moomallaengi-jangachi, Kongip-mulgimchi by ages, and in Kongnamul-bab, Gajuk-jaban, Kongip-mulgimchi by the residential districts. Accordingly, in order to inherit and develop the native local foods which are the precious cultural assets in Gimhae, there should be continued opportunities and interest to promote them through the local festivals and events along with publicity activities for the native local foods.

• Bulletin of the Korean Chemical Society
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• v.23 no.6
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• pp.872-879
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• 2002

One of the improtant characteristics of core-shell type nanoparticles is the long-term storage and reuse as an aqueous injection solution when required. For this reason, reconstruction of lyophilized core-shell type nanoparticles is considered to be essential . BAB type triblock copolymers differ from AB type diblock copolymers, which contain the A block as a hydrophilic part and the B block as a hydrophobic part. by not being easily redistributed into phosphate-buffered saline (PBS, pH 7.4, 0.1 M). Therefore, lyophilized core-shell type nanoparticles of CEC triblock copolymer were reconstituted using a somication process with a bar-type sonicator in combination with a freezing-thawing process. Soncation for 30s only resuspended CEC nanoparticles in PBS; their particle size distribution showed a monomodal pattern with narrow size distribution. The bimodal size distribution pattern and the aggregates were reduced by further sonication for 120 s but these nanoparticles showed a wide size distribution. The initial burst of drug release was increased by reconstitution process. The reconstitution of CEC core-shell type nanoparticles by freezing-thawing resulted in trimodal distribution pattern and formed aggregates, although freezing-thawing process was easier than sonication . Drug release form CEC nanoparticles prepared by freezing-thawing was slower than from the original dialysis solution. Although core-shell typenanoparticles of CEC triblock copolymers were not easily performed. Cytotoxicity testing of core-shell type nanoparticles of CEC-2 triblock copolymers containing clonazepam (CNZ) was performed using L929 cells. Cytotoxicity of CNZ was decreased by incorporation into nanoparticles.

• Plant Resources
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• v.7 no.3
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• pp.174-180
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• 2004

Calmodulin, a $Ca^{2+}$-binding protein, has no enzyme activity. It combines with $Ca^{2+}$ and makes variable proteins to an active form. Calmodulin 2 is a ubiquitous protein in plants. To investigate the defense mechanism against various stresses, a clone encoding a calmodulin 2 protein was isolated from a cDNA library prepared from taproot mRNAs of Codonopsis lanceolata. The cDNA, designated CICAM2, is 719 nucleotides long and has an open reading frame of 450 bp with a deduced amino acid sequence of 149 residues. The deduced amino acid sequence of CICAM2 showed a high similarity with calmodulins of P. x hybrida (P27163) 97%, N. tabacum (BAB61908) 97%, S. tuberosum (AAA74405) 96%, Z. mays (CAA74307) 92%, C. richardii (AF510075) 93%, M. truncatula (AAM81203) 91%, and G. max (P62163) 91%. The transcriptional expression of the CICAM2 gene, was gradually increased by the CaCl$_2$ treatment. Whereas its expression And it was gradually decreased in the cold stress treatment.ent.

• Smart Structures and Systems
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• v.13 no.1
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• pp.137-154
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• 2014

Servohydraulic shaking tables are being increasingly used in the field of earthquake engineering. They play a critical role in the advancement of the research state and remain one of the valuable tools for seismic testing. Recently, the National Earthquake Engineering Research Center, CGS, has acquired a 6.1m x 6.1 m shaking table system which has a six degree-of-freedom testing capability. The maximum specimen mass that can be tested on the shaking table is 60 t. This facility is designed specially for testing a complete civil engineering structures, substructures and structural elements up to collapse or ultimate limit states. It can also be used for qualification testing of industrial equipments. The current paper presents the main findings of the experimental shake-down characterization testing of the CGS shaking table. The test program carried out in this study included random white noise and harmonic tests. These tests were performed along each of the six degrees of freedom, three translations and three rotations. This investigation provides fundamental parameters that are required and essential while elaborating a realistic model of the CGS shaking table. Also presented in this paper, is the numerical model of the shaking table that was established and validated.