• The Korean Journal of Community Living Science
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• v.22 no.1
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• pp.103-113
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• 2011

The purpose of the study was to examine formative features of embroidered norigae in form, color, pattern and expressive technique through positive analysis of relics and various of collections of work and to consider expressive features of embroidered norigae. The results of the study were as follows. First, embroidered norigae has handcrafted decoration. it was made by being sewed for women longing for their family's happiness. Embroidered norigae is a dress worn by women that is hung on a coat string or the waist part of a skirt. Second, it is eco-environmental. Embroidered norigae applied things seen in nature such as flowers, butterflies and bees to its pattern. Third, it has practicality. Embroidered norigae has high practical value besides a decorative function. Needle case norigae and incense case norigae provide functions in accordance with women's wisdom and skill as well as practicality. Fourth, it is praying for good luck. Women embroidered patterns symbolizing their desires in life such as their family's happiness, wealth, many sons and a long life. Fifth, it has balance and harmony. The knot of embroidered norigae has a perfect symmetry in the front/back part and in the right/left part. And the main body and tassel are symetrical in the right/left part, which gives stability and comfortableness. Embroidered norigae is classified into knot, main body and decorative part in its form. The three kinds express their unique beauty by being harmonized together. Finally, it has a property of melody. Movement of the tassel has a property of melody shaken by the wind and movement of its wearer.

• The Korean Journal of Community Living Science
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• v.25 no.3
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• pp.363-372
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• 2014

This study was examined the quality characteristics of 20 types of non-sterilized commercial Makgeolli. These samples are classified according to firm size, enterprise Makgeolli(4 samples), prize-winning Makgeolli(6) and local Makgeolli(10). The alcohol contents of Makgeolli was determinded as follows: enterprise Makgeolli(6.18%), local Makgeolli(7.11%), and award-winning( 7.87%). Enterprise Makgeolli(0.24%) showed higher total acidity than award-winning and local Makgeolli(0.21%). In addition, pH levels were as follows: local Makgeolli(3.75), award-winning Makgeolli(3.77), and enterprise Makgeolli(4.09). Enterprise Makgeolli had the lowest sugar content. According to the sensory evaluation, three grades were identified based on balance and taste(5 points). The upper grade(more than 3 points) showed a higher pH, reducing sugar, higher aminoacidity, more soluble solids, and larger color differences than other grades. There were no significant differences in the level of acidity across the grades. The alcohol and volatile acid contents of the upper grade were lower than the middle(2.0-2.9 points) and lower(under 2.0 points) grades. Further research should provide a quality analysis of leavening agents and fermentation conditions, and a sensory evaluation.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.26 no.2
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• pp.53-60
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• 2020

A concept of household container to create and keep the modified atmosphere (MA) beneficial for fresh produce mix was devised and tested under typical chilled storage conditions of 3℃. The container system containing mixed products is initialized by applying weak hypobaric condition (0.9 atm) and subsequently injecting CO₂ gas at an appropriate low level (0.03 atm). The passive atmosphere modification by produce respiration is then induced to reach a target until gas diffusion tube of proper dimension starts to open. The design was made to attain quasi-steady state mass balance of O₂, CO₂ and N₂ to maintain the desired MA through the storage. Interrupted opening for taking out or placing some products was to reinitialize the loop of control logic. The developed concept was tested by the container which held commodities of spinach, pak choi, oyster mushroom, peeled onion, strawberry and cut carrot. The target optimum MA of 11% O₂ and 10% CO₂ (0.11 and 0.10 atm, respectively) was set to avoid injurious range of O₂ and CO₂ concentrations for any commodities. The developed container system could work to reach and maintain beneficial MA of 0.10-0.12 atm O₂ and 0.07-0.10 atm CO₂ close to the target during the storage contributing to quality retention of products measured in weight loss, chlorophyll content of spinach, ascorbic acid content of pak choi, color of onion, texture of oyster mushroom, bacterial count of strawberry and carotenoids of carrot. The container system shows potential to improve current preservation practice of fresh produce mix on consumers' level.

• Journal of Korean Medical classics
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• v.19 no.1 s.32
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• pp.137-154
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• 2006

From the Study on the Pricking blood therapy of ${\ulcorner}$HwangjeNaegyeong${\lrcorner}$, we conclude as follows; 1. The blood is apt to coagulate because of having concreteness. The blood is mainly coagulate as the collateral Meridian, minute collaterals, superficial collaterals and superficial vessels. By way of the Pricking blood therapy, the Stagnation of blood can be circulated, pathogenic factor removed, Eum-Yang(陰陽) and Gi and blood(氣血) can reach their balance. 2. To bloodletting, we should examine minutely, touch carefully with the region of the stagnated blood. After close observation of the stagnated blood, we should remove the stagnated blood up to clear. At the same time, we should observe carefully the color of the stagnated blood. 3. The acupuncture used for the Pricking blood therapy were stone needle, Bongchim(鋒鍼), Chamchim(?鍼), Pichim(?鍼) and Hochim(毫鍼) etc: After ages, from the base of Bongchim(鋒鍼), the three-edged needle became typical form. The skill of the Pricking blood therapy also became diverse, clinical application became wide. 4. After giving medical treatment with the Pricking blood therapy, reactions are various. Among them are side effects and normal effects. 5. The Pricking blood therapy is usually considered as simple sectional curing method, while it was considered as curing disease of JangBu(臟腑) or meridians in ${\ulcorner}$Hwangje-Naegyeong${\lrcorner}$. Therefore, if we sould apply the Pricking blood therapy on the basis of ${\ulcorner}$Hwangje-Naegyeong${\lrcorner}$, we should carefully understand the pattern identification according to Meridians and collaterals, and pattern identification of the Jang-Bu organs.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.2
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• pp.184-196
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• 2013

To investigate the image, preference, importance and satisfaction of foreign visitors to Korean foods, 220 visitors (male 104, female 115) were surveyed with questionnaires in English and Japanese. To achieve this research purpose, frequency analysis, exploratory factor analysis, t-test, and one way ANOVA was performed using the SPSS 15.0 program. Subjects had various nationality such as Europe/Oceania (24.7%/), Asia (23.3%), Africa (12.8), and North America (39.3). The representative food was kimchi > bibimbop > bulgogi but the most favorite food was bibimbop > kalbi > bulgogi in order. Like this, there are some discrepancies among the food choice, especially in kimchi, so the taste of kimchi should be improved according to the foreigners' taste. The results of the preference about the image get the high grade from those factors; the resonable price of Korean food, the spicy taste, various kinds of food according to the settings of the table, good for the health with excellent taste. Foreigners consider that the cleanliness of food and tableware, the sanitation of the restaurants, the taste of the food and freshness of ingredients are the important factors in Korean food and Korean restaurants. According to these factors, the satisfaction is affected by the attitude of servers > the taste of the food > the freshness of the ingredients > the amount of the food > the atmosphere of the restaurants > the cleanliness of the tableware in order. From the relationship between the importance and the satisfaction, the low grade food should improve the color and styling of the food and be served the appropriate amount of the food. Moreover, it is needed to improve the combining the spices and the ingredients to maintain a balance between strong and delicate flavors and with this, Korean food should be more globalized to promote the development of Korea tourism.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.593-602
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• 2009

This study was conducted to compare the quality of Korean and imported wine through sensory evaluation and to determined the harmony between wine and foods. The physiochemical characteristics, such as the sugar content, total acidity, pH and color values of Korean and imported wine were also measured. Three white wines made in Korean (WWK), Germany (WWG) and U.S.A (WWU), and three red wines made in Korean (RWK), France (RWF) and Chile (RWC), were used for testing. In the result of sensory evaluation, the white wine made in Germany (WWG) was the most preferred in flavor, taste and overall preference, and the red wine made in France (RWF) was the most preferred in appearance, flavor, taste and overall preference. The overall preference of wine was positively correlated with the total balance in the white wine (r=0.66) and in red wine (r=0.81). In regards to the harmony of wines with foods, the white wine made in Korean (WWK) was suitable for sirloin steak, the WWG for codfish steak and salad and the white wine made in the U.S.A (WWU) for sandwiches. The red wine made in Korean (RWK) was significantly harmonious with salad, the France red wine (RWF) with sirloin steak and in the red wine made in Chile (RWC) with sandwiches. The L and b-values of white wine were the highest in WWG. the L-values of red wine were the highest in RWK, and the a-values of red wine were the highest in RWC and RWF. The WWU was the highest in sugar content among the white wines $10.83^{\circ}$ Brix and the RWC ($8.32^{\circ}$ Brix) was the highest among the red wines. Total acidity was higher in WWU (0.8) and in RWF (0.45) and thy pH values were the highest in WWK (2.82) and RWK (3.35).

• Culinary science and hospitality research
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• v.4
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• pp.249-269
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• 1998

What satisfies the desire of human beings about taste most easily is sweet taste, and it has seemed that the pronoun of sweet taste is sugar. Sugar is used in confectionery and bread-making essentially, and it has influence on the structure and touch of baked confectionery. In addition, if we soften the and apply heat, coloring is made. Thus, it colors good. It doesn't have a sweet taste, but it has the effect to emit fragrance variously, balance and soften the product. The kinds of sugar are very diverse, and it is sugar to be referred to as white sugar is used most frequently. In this study, this researcher examined the classification of physicochemical property and melting point etc. of sugar in confectionery and bread-making through theoretical study, about the simple classification of sugar. In addition, this researcher approached about the role of sugar in confectionery and bread-making and about the influence to have when it is more or less than proper quantity, centering around function. As the result, this researcher extracted the importance of sugar in confectionery and bread-making. It means that the increase of 5% of sugar quantity decreases the absorption quantity of moisture by 1% in bread-making and that the excess of 8% of sugar slow the action of yeast in straight method. Besides, there are the properties such as absorptive property, permeability, storage nature, aging prevention of starch, oxidation restraint of oils and fats, the gelation action of pectin, the fermentation acceleration of yeast, and the emulsification-maintaining-nautre and antiseptics effect of fat-soluble material. And in confectionery, sugar makes fragrance and peel color, increases the storage nature with moisture maintenance and has the softening effect. So, it is considered that the attitude to study and make efforts continuously on the basis of the role of sugar will have to be unfolded in confectionery and bread-making.

• Journal of the Korean Dietetic Association
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• v.5 no.2
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• pp.117-127
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• 1999

This study was carried out to provide the improvable way of foodservice management to dietitian in the elementary schools. For this purpose the serving pattern of food, menu planning, nutrition education, leftover management and difficulties in foodservice were investigated. The survey was conducted through questionnaires, which were collected from 249 dietitions randomly selected in Taejon and Chung Nam. Data were analyzed by SAS program. The main results of this study are as follows. The children in Taejon took foods in the class room(65.7%) and those in Chung Nam in the dinning hall(89.9%)(p<0.01). In menu planning the balance of nutrition(42.6%) was mainly considered and then food preference(19.7%), variety of menus(16.1%), food cost(16.1%), composition of food color, taste and texture(3.2%), skills of food making(1.6%) and the number of students(0.8%). They referred cooking magazines(47.7%), the previous menu(42.2%), children's opinion(7.2%) for planning menu. The insufficiency of implements and devices for food(24.1%) and lack of season's food(20.4%) were indicated as difficulties in their job. 34.5% of dietitians used a standard menu, 79.5% investigated food preference of children, 74.3% evaluated taste of foods before serving, and 80.7% regularly checked leftover. The major reason for leftover was careless of the teacher in charge in Taejon and bad taste of foods nutrition in Chung Nam(p<0.001). 98.5% of them answered that they had the responsibility for nutrition education in elementary school. They had a hard time in relationship with the staffs in school(40.6%) and employees for food(39.8%), and lack of market information(38.2%). To efficiency of dietitian's work can be enhanced by reflecting the results of children's food preference and leftover, by using standard cooking method and proper cooking utensil, and by performing nutrition education for children by themselves.

• The Journal of the Korea Contents Association
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• v.13 no.9
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• pp.72-80
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• 2013

A common fallacy found at opera works is to lean either toward 'opera as drama' or toward 'opera as music'. One of the historical examples of opera creation to overcome this fallacy is Puccini's $\grave{e}$me>. The composer Puccini and the librettists, Illica and Giacossa, found balance between these two extreme poles, which was made possible by keeping the color of the original novel "scenes de la vie de boh$\grave{e}$me" and simultaneously by reconstructing the most operatic characters and story. Their strategies, which can be summerized as 'simplification', 'romanticization and re-creation of characters', and 'realistic description of original atmosphere'. There strategy of adaptation and the 'episodic' feature as the outcome can be a good example for creators of new opera works.

• The Transactions of the Korean Institute of Power Electronics
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• v.15 no.2
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• pp.111-118
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• 2010

Recently, LCD TV using LED backlight has a great attention due to its low power consumption, slim construction, mercury free, wide color gamut and fast response. For the uniform brightness of the LCD panel, multi channel LEDs and DC/DC converter for each LED are required in conventional system. Therefore energy conversion efficiency is poor, the system size bulky and the cost of production high. To overcome these above mentioned drawbacks, a new current-balancing multi-channel LED driver is proposed in this paper. It can not only drive multi-channel LEDs with one DC/DC converter but also provide all LEDs with constant balanced current. To confirm the validity of the proposed driver, its operation and performance are verified on a prototype for 46" LCD TV.