• 전기학회논문지
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• 제60권12호
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• pp.2215-2220
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• 2011

The accurate short-term load forecasting is essential for the efficient power system operation and the system marginal price decision of the electricity market. So far, errors of load forecasting for Chuseok Holiday are very big compared with forecasting errors for the other special days. In order to improve the accuracy of load forecasting for Chuseok Holiday, selection of input data, the daily normalized load patterns and load forecasting model are investigated. The efficient data selection and daily normalized load pattern based on fuzzy linear regression model is proposed. The proposed load forecasting method for Chuseok Holiday is tested in recent 5 years from 2006 to 2010, and improved the accuracy of the load forecasting compared with the former research.

• 한국응급구조학회지
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• 제13권1호
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• pp.61-72
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• 2009

Purpose : This study was conducted to understand the unforeseen phone calls placed through the 1339 emergency medical communication system by residents of the Gwangju/Jeonnam area during the Lunar New Year and Chuseok holidays. Methods : A descriptive research method was implemented using SPSS to analyze 9,047 reported and received consultation phone calls made during the 2008 Lunar New Year holiday (February 6-10) and the 2008 Chuseok holiday (September 13-15) for frequency and percentages. Results : Among the general characteristics of subjects during the Lunar New Year and Chuseok holidays, an examination of the distribution for gender showed more men than women and the distribution for age showed most subjects were thirties, followed by forties, and finally under ten years of age. According to the status of situational calls during the Lunar New Year holiday most were used for in the following order : providing resource information, misdialing and prank calls, and additional consultations. According to the status of situational calls during the Chuseok holiday most were used for in the following order : providing resource information, additional consultations, misdialing and prank calls. According to region most came from Gwangju Metropolitan City Bukgu, followed by Yeosu, Suncheon, and Mokpo in Jeonnam. According to callers, the majority were non-medical persons. According to time most were made between 9:01 and 12:00, while the fewest were made during 3:01 and 6:00. According to treatment department most were made in the following order : internal medicine, pharmacy, and pediatrics. Most medical resource information provided regarded areas outside the callers location. Conclusion : Emergency medical technician will play a central role in the emergency medical information system in the near future.

• 한국식품조리과학회지
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• 제11권2호
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• pp.140-144
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• 1995

This study was surveyed to know Korean festival foods. 1. 62.97% of the students had high level of interest in festival foods, but that was not significantly different by sex and major. 2. The percentage of which they knew about festival foods 92.7% in Seolnal (New Year's day), 89.6% in Chongwol Daeboreum (the 15th of January), 82.0% in Sambok (the period of summer hot day), 74.7% in Chuseok (Korea thanks giving day), 43.3% in Hansik (the day which eat cold foods), and less than 30ft in the other festival day. 3. The festival day which are celebrated was Seolnal, Chuseok, and Chongwol Daeboreum in the order, and Dongii was a lower percentage than the other previous studies. 4. The festival day which they had to succeed was Seolnal, Chuseok, Chongwol Daeboreum, and Dongii in the order of the higher ratio.

• 한국식생활문화학회지
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• 제17권3호
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• pp.225-239
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• 2002

This is the research on the observing annual customs, the annual custom foods and the application of the annual custom foods to the school foodservice. We sample 419 housewives live in Kyungnam area and 174 dieticians work at the primary and secondary schools. Annual customs the housewives and dieticians observe at high degree are Chuseok, Seolral, Jeongwoldaeboreum, Dongji, Chopail, Sambok etc. The housewives observe more Seolral, Chuseok and Dongji than the dieticians and the dieticians observe more Sambok than the housewives.(P<.001) When they provide school foodservice, the dieticians observe Dongji at the highest degree. In Kyungnam they eat most the gakjongnamul as annual custom foods on Chuseok and Seolral. They eat most ogokbap and mugeunnamul on Jeongwoldaeboreum, minarinamul on Chopail, and samgyetang on Sambok and patjuk on Dongji as the annual custom foods. Most of dieticians (94.3%) answer that it is good to provide annual custom foods as the school foodservice on annual customs. However, they indicate some practical problems to do such as inadequacy of the school cooking facilities, its not suiting students' tastes, etc. The rate of housewives' answers that we have to transmit annual customs is higher than that of dieticians.(P<.001) Seolral topped the list of annual customs both housewives and dieticians answer must be transmitted, followed by Chuseok, Jeongwoldaeboreum, Dongji. Dongji is followed by Chopail(P<.001) in the housewives' answers while Sambok(P<.001) in the dieticians' answers. Though most of the respondents know the origins, dates and details of annual customs they think must be transmitted, they don't know well those of the other ones. By their mothers both housewives and dieticians have come to know about annual customs and mostly affected. Secondly housewives affected by their mothers-in-law while dieticians by their school education.(P<.001)

• 한국식품영양학회지
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• 제21권2호
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• pp.243-255
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• 2008

This study was performed to offer basic data base on traditional Korean festival foods for a traditional Korean food data integration system, that is based on literature reviews. The Korean lunar calendar has seasonal divisions reflecting traditional Korean holidays. In the past, there were many customs corresponding to emotions, and foods were in accordance with customs, festivals, and seasons. Today, we are well aware of the traditional Korean foods of New Year's Day(Seollal), the Korean Harvest Festival(Chuseok), the First Full Moon Day(Jeongwol Daeboreum), the Winter Solstice(Dongji), and the hottest summer day(Sambok). However, many other traditional Korean holidays are disappearing from the modem Korean life-style. This study made the following classifications for traditional Korean festivals. Seollal(Seol), Ipchun, and Jeongwol Daeboreum in January; Junghwajeol in February; Samjinnal in March; Hansik and Chopail in April; Dano in May; Yudu and Sambok in June; Chilseok and Baekjung in July; Chuseok in August; Jungyangjeol in September; Siwolmuoil in October; Dongji in November; and Napil and Seotdal Geumeum in December. The familiar traditional Korean festival foods are as follows: Seollal's festival foods consist of 5 main dishes, 35 side dishes, 12 kinds of tteok lyou, 21 kinds of hangwa lyou, 2 kinds of emchong lyou, and 3 kinds classified as others; this includes tteokguk, manduguk, galbijjim, sinseollo, jeon, pyunyuk, kimch, tteok, sikhe, sujunggwa, fruits, and seju on Seollal. The festival foods for Jeongwol Daeboreum consist of 3 main dishes, 27 side dishes, 5 kinds of tteok lyou, 3 kinds of hangwa lyou, 4 kinds of emchung lyou, and 3 kinds classified as others; this includes ogokbap, mugeunnamul, yaksik, yumilkwa, wonsobyung, guibalgisul, and burum on Jeongwol Daeboreum. The festival foods for Sambok consist of 6 main dishes, 18 side dishes, 4 kinds of tteok lyou, 3 kinds of eumchung lyou, and 2 kinds classified as others; this includes yukgaejang, imjasutang, youngyejjim, tteoksudan, santtalgihwaschae, and subak on Sambok. Chuseok's festival foods consist of 4 main dishes, 22 side dishes, 18 kinds of tteok lyou, 6 kinds of hangwa lyou, 4 kinds of eumchung lyou, and 3 kinds classified as others; this includes oryeosongpyeon, toranatang, garijjim, dakjjim, namuls, tteok lyou, baehwachae, and fruits on Chuseok. The festival foods for Dongji consist of 6 main dishes, 6 side dishes, 7 kinds of tteok lyou, 1 kind of hangwa lyou, 2 kinds of eumchung lyou, and 1 kind classified as others; this includes patjug, jeonyak, and dongchimi on Dongji. Based on these data, it is recommended that knowledge of traditional Korean festival foods be handed down, preserving and develop their excellence and to further scientific studys.

• 동양고전연구
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• 제72호
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• pp.299-327
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• 2018

이 연구의 목적은 일제강점기 남북한 씨름에 대한 지역별 분포를 검토하는 것이다. 이에 대한 결론은 다음과 같다. 첫째, "조선의 향토오락"에 기재되어 있는 씨름은 전국적으로 226개 지방에서 272회의 씨름을 시행한 기록을 확인할 수 있었다. 둘째, 남한지역의 씨름은 5개의 권역으로 구분할 수 있었다. 서울 경기도는 단오, 백중, 추석에 씨름을 가장 많이 시행하였다. 충청도는 백중과 추석, 전라도와 경상도는 추석, 강원도는 단오와 추석에 씨름을 시행하였다. 셋째, 북한 지역의 씨름은 3개의 권역으로 구분할 수 있었다. 황해도, 평안도, 함경도 모두 단오에 씨름을 가장 많이 시행하였다. 넷째, 전국적으로 씨름이 가장 많이 개최되는 시기로 단오, 백중, 추석을 꼽을 수 있다. 이를 통해 씨름은 개인별 대항이라기보다는 마을공동체 또는 지역 간의 대규모 놀이라는 특징이 있다. 따라서 일찍부터 규칙을 갖추고 경기종목으로 자리를 잡은 씨름은 지역별 축제인 단오, 백중, 추석의 명절놀이로 정착되었다. 다섯째, 씨름은 민간의 놀이이자 대표적인 세시풍속의 놀이로써 남북한 지역적인 편차 속에서 전국적으로 분포되어 오늘날까지 전승되었다. 여섯째, 씨름이 시행되지 않은 미확인 남한 지역은 경기도 가평, 전라남도 보성, 제주도, 경상북도 군위, 청송, 강원도 인제 등 5개도 6곳이었다. 북한 지역은 평안남도 평양, 양덕, 강동, 개천, 평안북도 박천, 함경남도 단천 등 3개도 6곳이었다. 이를 통해 8개 지역 12곳이었다. 일곱째, "조선의 향토오락"에서 제시된 놀이명의 총 항목수는 약 6,400여종에 이른다. 이 가운데 놀이법에 대한 설명이 있는 항목이 약 1,300종이며, 설명 없이 놀이명만 제시된 항목이 5,100종이 된다. 특히 씨름의 경우는 각 지방마다 시행된 음력절기에 해당하는 시기만 기재되어 있을 뿐, 실제적인 씨름의 시행방법 및 종류 등에 대한 내용은 누락되어 확인할 수 없는 아쉬운 점이 있었다.

• 한국식생활문화학회지
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• 제18권2호
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• pp.160-171
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• 2003

We surveyed dietitians' perception on application of festival foods in the school foodservice in Busan area. The questionnaires were distributed to 244 dietitians working in elementary(143 individuals), middle(50 ind.), and high schools(51 ind.). The mean scores of dietitians' perception for the succession of the festival foods are 4.57/5.00 at Seolnal, 4.28/5.00 at Jeongwoldaeboreum, 4.12/5.00 at Dongji, 4.02/5.00 at Chuseok, 3.91/5.00 at Sambok, 3.27/5.00 at Dano, 3.00/5.00 at Chopail, 2.67/5.00 at Samjitnal, and 2.65/5.00 at YuDu. The dietitians have frequently practice the Sambok foods to the school foodservice menu, followed by the foods for Dongji, Jeongwoldaeboreum, Seolnal, and Chuseok. About two third of dietitians(72.2%) answered that it is needed to provide festival foods as the school foodservice menu for festive days. However, the survey indicate that putting festival foods on the school foodservice is hampered by the facts that foods do not appeal to the students' taste and it is difficult to cook the foods by school foodservice facilities. Mean scores of dietitians' acquaintance with about the origins and contents of festive days are Dongji(3.67/5.00), Seolnal(3.63/5.00), Sambok(3.60/5.00), Jeongwaldaeboreum(3.58/5.00), Chuseok(3.39/5.00) and Dano(3.23/5.00). When the dietitians provided lunch for the students, 80.1% of them occasional give the information on the festival foods to the students. Therefore, it is recommended to hand down festival foods that the dietitians develope the recipe for foods applicable in school foodservice and e government adopt a policy and education programs.

• Weed & Turfgrass Science
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• 제7권2호
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• pp.140-147
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• 2018

우리나라에서 벌초는 추석 성묘와 시향에 앞서 이루어지는 매우 중요한 행사이다. 벌초는 보통 추석 1-2주 전에 집중해서 이루어지기 때문에 전국적으로 도로의 교통체증이 심해지고 안전사고의 발생도 점점 많아지고 있다. 잘못된 벌초 방법은 흙이 드러나 토양 유실을 유발하거나 묘지 잔디의 밀도 저하와 잡초 발생의 원인이 되기도 한다. 다라서 벌초시기의 분산과 올바른 벌초 방법은 매우 중요한 문제일 수 있다. 본 연구에서 벌초 시기는 추석 1주전, 2주전, 3주전, 4주전 잔디 깍기 처리를 두었고, 벌초 방법에서는 잔디 깍는 높이를 달리하여 들잔디와 금잔디의 생육에 미치는 영향을 평가하였다. 들잔디에서 추석과 시향 시기를 기준으로 잔디 깍기 시기는 빠를수록 초장이 길었으나 피복률과 밀도는 높은 경향이었다. 금잔디에서 잔디 깍기 시기는 빠를수록 초장이 길었으나, 피복률과 밀도는 각각 차이가 없거나 일정한 경향을 보이지 않았다. 들잔디에 비해서 금잔디의 초장은 잔디 깍기 시기에 관계없이 짧게 유지되었으며 피복률과 밀도도 높게 유지되었다. 벌초는 들잔디와 금잔디 모두 짧게 할 수록 초장이 짧아졌고, 피복률과 밀도도 낮아졌다. 또한 벌초 시 들잔디와 금잔디는 각각 지상부의 40-50 mm or 30-40 mm 남겨둘수록 묘지 잔디의 밀도유지에 유리한 것으로 나타났다.

• 한국식생활문화학회지
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• 제8권4호
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• pp.337-348
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• 1993

This study was carried out to investigate the succession patterns of dietary culture and to find out all the educational problems with female college students in both countries as the central figure. The results are as follows. The degree of knowledge acquisition about food of annual custom is 58% in Korea and 72% in Japan. What the rate of knowledge acquisition is high among both countries’ similar food of annual custom are ${\ulcorner}Seolnal(Gantan){\lrcorner}$, ${\ulcorner}Sambok(Doyonohi){\lrcorner}$, and ${\ulcorner}Chuseok(Tsukimi){\lrcorner}$. Cooking experience of festive food is 45% in Korea and 58% in Japan. Among both countries' common festive food what cooking experience is high in Korea are ${\ulcorner}Seolnal{\lrcorner}$ and ${\ulcorner}Chuseok{\lrcorner}$, which are over 97%. In Japan those are ${\ulcorner}Gantan{\lrcorner}$ and ${\ulcorner}Tsukimi{\lrcorner}$, which are over 80%. Regarding learning experience of festive food ${\ulcorner}Seolnal{\lrcorner}$ and ${\ulcorner}Gantan{\lrcorner}$ are beyond 80% and ${\ulcorner}Chuseok{\lrcorner}$ is 88%. In Japan ${\ulcorner}Tsukimi{\lrcorner}$ is 71% and ${\ulcorner}Omisoka{\lrcorner}$ is 85%. The learning sources of food of annual custom are parents and schools in common, and Korea has another learning sources, mass communication. Festive food that is cooked shows much similarity between two countries, but each country has originality. As common food of annual custom ${\ulcorner}Seolnal{\lrcorner}$ has nine kinds of food, ${\ulcorner}Sambok{\lrcorner}$ has three kinds, and ${\ulcorner}Chuseok{\lrcorner}$ has five kinds in Korea In Japan ${\ulcorner}Gantan{\lrcorner}$ has fourteen kinds of food, ${\ulcorner}Doyonohi{\lrcorner}$ has three kinds, and ${\ulcorner}Tsukimi{\lrcorner}$ has five kinds. The successive consciousness about food of annual custom is concentrated on a specific food in Korea. And Japanese consciousness is shown as an expansion-type on diverse food. Korean successive consciousness is 69.4% and Japanese consciousness is 82%. The higher the rate of knowledge acquisition, cooking experience, and learning experience are in both countries, the higher successive consciousness is. So we must note for the importance of home and school’s education.

• 대한원격탐사학회지
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• 제29권4호
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• pp.423-441
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• 2013

이 연구에서는 MTSAT-2 적외 영상과 수증기 영상을 이용하여 2010년 9월 21일 추석 호우 사례에 대하여 대류운 생애주기의 각 단계에서 나타나는 특징을 조사하였다. 추석 호우와 관련된 최초의 구름은 20일 1630~1900 UTC에 서해 중부 지역에서 관측된 다중 세포의 하층운이다. 이 구름 가운데 일부가 1930 UTC에 산동반도 부근에서 휘도온도 $-45^{\circ}C$ 이하의 대류 세포로 발달한다. 이 때 이 지역은 수증기 영상에서 암역의 가장자리에 위치한다. 대류 세포는 동진하다가 한반도 중서부 해안 부근에서 21일 0030과 0430 UTC에 두 차례의 병합을 거쳐 급격히 발달한다. 이후 21일 0430에서 1000 UTC까지 약 6시간 동안 위성 영상에서 구름의 면적은 상대적으로 작고, 수평 이동속도는 느려졌다. 최저 휘도온도는 약 $-75{\sim}-65^{\circ}C$로 매우 낮게 유지되며, 잘 발달한 부세포가 반복적으로 형성되는 특징을 보인다. 레이더 자료에는 국지적으로 50 mm/hr 이상의 강우율을 보이는 좁은 띠 모양의 강우 밴드가 나타나고 이 밴드는 대류운의 남서쪽 가장자리에 위치한다. 그러나 수치 모델 자료의 종관 규모 역학적 강제항에는 뚜렷한 특징을 찾기 어렵다. 대류 세포의 구름 면적은 21일 1000 UTC 이후 짧은 시간에 급격한 증가를 보이고 뒤이어 소멸한다. 이러한 대류 세포의 발달과 관련된 위성 영상의 특징은 중규모 호우의 초단기 예보와 실시간 예보에 사용될 수 있을 것이다.