• Journal of the Korean Institute of Landscape Architecture
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• v.52 no.2
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• pp.96-109
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• 2024

The purpose of this study is to propose a method for evaluating the similarity of Show gardens using Deep Learning models, specifically VGG-16 and ResNet50. A model for judging the similarity of show gardens based on VGG-16 and ResNet50 models was developed, and was referred to as DRG (Deep Recognition of similarity in show Garden design). An algorithm utilizing GAP and Pearson correlation coefficient was employed to construct the model, and the accuracy of similarity was analyzed by comparing the total number of similar images derived at 1st (Top1), 3rd (Top3), and 5th (Top5) ranks with the original images. The image data used for the DRG model consisted of a total of 278 works from the Le Festival International des Jardins de Chaumont-sur-Loire, 27 works from the Seoul International Garden Show, and 17 works from the Korea Garden Show. Image analysis was conducted using the DRG model for both the same group and different groups, resulting in the establishment of guidelines for assessing show garden similarity. First, overall image similarity analysis was best suited for applying data augmentation techniques based on the ResNet50 model. Second, for image analysis focusing on internal structure and outer form, it was effective to apply a certain size filter (16cm × 16cm) to generate images emphasizing form and then compare similarity using the VGG-16 model. It was suggested that an image size of 448 × 448 pixels and the original image in full color are the optimal settings. Based on these research findings, a quantitative method for assessing show gardens is proposed and it is expected to contribute to the continuous development of garden culture through interdisciplinary research moving forward.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.42 no.2
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• pp.1-11
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• 2024

This study aims to evaluate the repair status of stone structures, which are landscape heritage, focusing on cultural heritage repair norms. The study reviewed 296 repair reports published by the Cultural Heritage Administration and selected 8 cases of stone structure repairs. The repair status of these stone structures was evaluated based on three value attributes in the repair norms applied to cultural heritage both domestically and internationally: form and design, materials and quality, and tradition and technology. The results are as follows. First, in terms of form and design, changes were mainly focused on the foundation and backfill stones, which are non-visible structures, rather than the visible face stones. Second, in terms of materials and quality, there were numerous cases of inadequate verification and historical investigation. Despite significant differences in the strength and color of stones depending on their origin, which greatly impact the value attributes of the stone structures, the process of verifying the origin of replacement materials was omitted. Third, crucial elements such as tools, instruments, and techniques, which are vital for maintaining the value attributes of tradition and technology, were not recorded. Adherence to cultural heritage repair norms in the repair of stone structures was low. To enhance the repair quality of stone heritage, it is essential to strengthen compliance standards for maintaining the value attributes of non-visible structures, improve the historical investigation and verification of material origins, and establish detailed recording methods for the repair techniques and procedures used.

• Journal of Mushroom
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• v.6 no.1
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• pp.13-19
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• 2008

This experiment was carried out to examine physiological and cultural characteristics of two strains ASI 19003, 'Poplar field-cap mushroom' Agrocybe cylindracea, and ASI 19016, 'Chaxingo' A. chaxingu, at the bottle cultivation which have very similar morphological characteristics in genus Agrocybe. There was significant difference between the physiological and cultural characteristics of ASI19003 and ASI19016. The optimal temperature for the hyphal growth was $28^{\circ}C$ in the strain ASI19003 and $30^{\circ}C$ in ASI19016. The optimal pH was not different in two strains and these strains grew well at pH 5.5~7.0. But the optimal pH in the submerged culture was 5.5 in ASI19003 and 5.0 in ASI19016. Especially, hyphal growth of the strain ASI19016 was very poor at pH 6.0~7.3. The optimal carbon source for the growth was lactose in the strain ASI19003 and fructose in ASI19016, and nitrate sources were asparagine, alanine, and glycine in the strain ASI19003, and ammonium tartrate, asparagine, glycine, and alanine in ASI19016, respectively. The periods of incubation and fruiting body formation in the bottle cultivation during the spring were 27 and 13 days in the strain ASI19003, 29 and 17 days in ASI19016. The yields of fruit body were 114 g per bottle (850 $m{\ell}$ volume) in the strain ASI19003 and 100 g in ASI19016. In the summer, the periods of hyphal incubation and fruiting body formation were 29 and 11 days in the strain ASI19003, 30 and 12 days in ASI19016. The color of the cap in the ASI19003 strain according to temperature increase during the fruit body development become more pale, but the strain ASI19016 kept dark color relative to ASI19003. The fruiting body formation of the strain ASI19016 was faster than that of ASI19003. Accordingly, the cultivation of A. cylindracea ASI19003 during the spring, fall and winter, and A. chaxingu ASI19016 during the summer can keep high quality and stable supply all year round of these mushrooms.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.569-576
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• 2016

This study researched the effects of cooking methods on phytochemical-enriched thin rice porridge (RP) of three colors (red, yellow, and green). Each of the RPs was prepared by three cooking methods and retorted through two-steps (step 1, at $80^{\circ}C$ for 15 min; step 2, at $82^{\circ}C$ for 25 min) for pasteurization. Cooking method (CM) 1 involved heating a mixture of all ingredients while CM 2 involved addition of apple/beet (AB, red), sweet-pumpkin/cabbage (PC, yellow) or vitamin/pear (green) while heating rice flour and glutinous rice flour. CM 3 involved mixing pre-cooked fruits and vegetables with cooked thin RP. The viscosity of RP prepared by CM 1 was lower than those of other RPs (P<0.05). The result of colorimetric a value show that red and green color of AB and VP prepared by CM 2 and CM 3 were most vivid. Contents of phytochemicals and antioxidants were higher when RP was prepared by CM 2 and CM 3 compared to CM 1. ${\Delta}E$ values of PC showed no significant difference before and after pasteurization, whereas AB and VP were significantly different (P<0.05). Antioxidant activity after retorting was not significantly different from those of un-retorted RPs. The results of color, phytochemical content, and antioxidant activity show that CM 2 or CM 3 were considerably better than CM 1, whereas cooking method had no effect after two-step retorting. Therefore, uncomplicated cooking method such as CM 1 or CM 2 are suited for commercial production of RPs.

• Journal of the Korean Society of Costume
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• v.35
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• pp.45-66
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• 1997

This thesis is a study on the kaftan styles iin Asia. The purpose of he study was to examine the origin o the kaftan concentrating on the history and cultural backgrounds of nomads in he Western Central and North Eastern Asia. Secondly for more thorough study and expla-nation on how these kaftans contributed to East-West trade along the silk road. wall paintings and miniature illuminations along Oasis roads persia and Saracen period were compared, Also real kaftans were compared and analyzed the characteristics of Western (Turkey palestine) Central(Kazakistan Uz-bekistan Tadzhistan Qyrgyztan Turkmenistan) and the North Eastern Asian(Mongol) area. Thirdly an attempt has been made to provide the North Eastern Asian(Mongol) area. Thirdly an attempt has been made to provide the style classifications according to their peculiarities of the various kaftans as well as how kaftan gave important influences on custumes of different religious sects. The kaftan is a long coat-like garment with front openings fastened with long sash having an extra long sleeves which were worn by middle and high class nomadics throughout the West Central and North Eastern Asia This type of kaftans were a basic clothing for nomadics since they were constantly moving fromone to another areas on their horse back riding. They also wore tight trousers with boots. Kaftans seem to be originated from nomads of Steppe around B.C. 800 On B. C 400 west asian areas such as Solokha Kul-oba Kulogan had pictures sculptues on vases showing kaftans of half coat type length with front opening tied with band. Also the materials used were the products of animals such as wool or felt with animal designs showing Scythian nomads. In the North Eastern Asia Hsiung-Nu were active in Kazakha North Altai and Mongol The Clothing and fabrics exfavated near Noin-ula Pazyrik showed many samples of kaftan with trousers with other interment be-longings with a corpse around B.C 300 to A. D 100 when trades along the silk roads were proven by many historians Kaftans excavated in this area wore red front opening silk materials which suggesting settling down of nomads. in he central Asia Dol-gull near Altai mountain area were mainly miners who later had many trades with Persia and Bizantine. After Dol-gull Bezeklik temple Samarkant Kizil cow Budda sculture wall paintings of Astana tomb showed typical kaftan of this re-gion. These were both hip covered length as well as long coat with narrow sleeves. Es-pecially they had different color band fron the main kaftan with grogeously and splendously designed silk. In perusia during A. D 1400 to 1600 minia-ture illumination showed kaftan as a high class symbol more than clothing purpose. They had best quality silk with extra long sleeves draping and had a layers of kaftans one on top of anther as a symbol of wealth These Kaftans with different colors and designs were even more beautiful with their effective combinations and contrast of colors. On the other hand the lower class common people and servants wore simple kaftan with the front part of the kaftan were slipped into the belt in order to be more active and con-venient to work, The real kaftans discovered at Topkapi Saray palace of Turkey from A. D 1300 to 1900 were also compared. These kaftans were very numerous in numbers as well as designs The materials and designs used were also vari-ous such as Chinese to Italian silk. The shaped and pattern itself were not much different from the previous nomad's Kaftans. The Palestian kaftans remained were from the beginning of 19th and 20th century. Since this area is hot and dry desert they used black and navy blue colors mostly in order to exclude the sun lights. The patterns used were similar to Nomads and Bedouin with cross stiches and patch work decorations. In the central Asia they had similar life style and natural environmental cnditions with Turkish tribe which resulted in similar kaftan styles as nomads. Mongols conserved basic patterns of kaftan since Cinggis Khan with deep folding in order to keep warm. At last the kaftans studided in this thesis were classified in to four such as half coat long coat jacket and vest style. A pattern used in the Central Asia were zigzag and ani-mal design whereas in the West Asia were floral plant arabesk and circle pattern. As I discussed previously kaftan styles of nomads in the Asia maintained its basic pat-tern throughout the history except slight changes in color gusset sleeve shapes. These slight changes were made according to the need to adapt the need of environmental natu-ral conditions, The reason for aboriginality of kaftan in Asia was its simplicity and con-venience Most interesting fact is that for all these years Mongols are still wearing kaftan in their life ensuring us that they art the preserves of old kaftan. Since this thesis dealt enormous Asian regions I had a limitation of not being able to cover the Far Esatern asian areas such as Korea China and Japan how these kaftans were influenced in their clothing history as well as Eastern and Western culture. This topic along with the studies on materials and designs of patterns of kaftan will be another research project in the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1030-1036
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• 2008

In Korea, many types of traditional grape wine have existed starting from seven hundred years ago and horse-blossom-like-grape (mayu-podo) was mainly cultivated. Korean traditional wine (KTW) was manufactured by a unique method in which grape juice-added porridge made from glutinous rice was fermented by nuruk as a starter for brewing. Unfortunately, KTW making was discontinued in 20th century; thus, restoration of Korean wine culture is needed. KTWs were prepared by four traditional methods, and their qualities were compared to commercial wine made by sugaring grape juice. Ethyl alcohol contents, total acidity, pH and amino acid of the four KTWs were $9.2{\sim}11.2%$, $0.93{\sim}1.20\;mg$/100 mL, $3.02{\sim}3.48$ and $0.80{\sim}0.88\;mg$/100 mL respectively. The KTWs showed higher values in total acidity and amino acid than those of commercial grape wine. KTWs were rich in maltose, acetic acid and lactic acid. L, a and b value in Hunter's color value ranged $3.59{\sim}3.69$, $20.63{\sim}38.06$, and $1.20{\sim}1.56$, respectively. Sensory quality properties in color, flavor, taste and overall of KTWs were not different from commercial dry wine. Contents of total phenolic compounds and free radical scavenging activity using DPPH of KTWs were $599.6{\sim}652.2\;mg$/100 mL and $50.59{\sim}56.75%$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1115-1124
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• 2013

The present study was conducted to ensure the diversity of domestic solar salt by analyzing the composition and microbiological characteristics of solar salt (from Docho island: DS) and the flower of salt produced in different Korean salt flats (Sinui island: SF, Bigum island: BF, and Docho island: DF). The analyses showed that the moisture content of the three types of flower of salt and solar salt ranged from 10.54~13.82% and NaCl content ranged from 78.81~84.61%. The mineral content of those salts ranged from 3.57~5.51%. The content of insoluble matter in these salts was $0.01{\pm}0.00{\sim}0.05{\pm}0.00%$. The sand content of these salts was $0.01{\pm}0.01{\sim}0.03{\pm}0.01%$. By Hunter's color value analysis, the color of the flower of salt was brighter and whiter than solar salt. The salinity of the flower of salt was a little higher than solar salt as well. The magnesium and potassium ion content of DF was $9,886.72{\pm}104.78mg/kg$ and $2,975.23{\pm}79.73mg/kg$, respectively, which was lower than the content in SF, BF, and DS. The heavy metal content of all salts was acceptable under the Korean Food Sanitation Law. The flower of salt was confirmed to be sweeter and preferable to solar salt. More than 80% of the solar salt crystals were 2~3 mm in size, whereas crystals from the flower of salt were 0.5~2 mm in size. The bacterial diversity of DF and DS were investigated by culture and denaturing gradient gel electrophoresis (DGGE) methods. The number of cultured bacteria in flower of salt was approximately three times more than solar salt. By DGGE analysis, major microbes of DF were Maritimibacter sp., Cupriavidus sp., and unculturable bacteria, and those of DS were Cupriavidus sp., Dunalidella salina and unculturable bacteria. The results of DGGE analysis showed that major microorganisms in solar salts were composed of unidentified and unculturable bacteria and only a few microorganisms were culturable.

• Korean Journal of Agricultural Science
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• v.23 no.1
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• pp.70-79
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• 1996

Yogurts were prepared with skim milk powder added with jujube extract of 0%, 1%, 2%, 3%, 4%, 5%, respectively and fermented by mixed culture(Str. thermophilus, and Lac. bulgaricus). The fermented yogurts were evaluated for acid production(pH, titratable acidity), number of viable cell, change of sugars, sensory properties. 1. Addition of jujube extract increased acid production and decreased pH. Acid production was increased in proportion to concentration of jujube extracts added to milk and pH was decreased. 2. In yogurt fermentation, the lactic acid bacteria of yogurt added with jujube extract, increased in proportion to jujube extract concentration added to milk. 3. The viscosity was increased in proportion to concentration of jujube extract during 6 hrs. of fermentation. The viscosity of yogurt added with 4% and 5% jujube extract remarkably decreased for the first 12 hrs. Yogurt added with 5% jujube extract is lowest in its viscosity among the treatments. 4. The concentrations of glucose and fructose were higher in proportion of jujube extract add at 0 hrs. the concentration of lactose was decreased simultaneously, and those of galactose was increased in all the samples at 12 hrs. 5. The taste and odor of yogurt added with the jujube extract of 4% and 5%, respectively, were better than other samples. The color of control was better than other samples. The texture of control yogurt was better than orther samples, but was not clearly difference with the yogurts added with jujube extract of 4% and 5%. In the overall acceptability, the sensory scores of yogurt added with jujube extract of 3% and 4% were higher than other samples.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.298-306
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• 2010

This study was conducted to develop soybean paste sauce with walnuts and sesame seeds and apply it to cooked spinach to examine the applicability of the sauce. Two factors of soybean paste sauce, soybean paste and glutinous rice paste, were need to decide the quantity of the ingredients. Nine soybean paste sauces were produced with various compounding ratio of soybean paste and glutinous rice paste, and color, viscosity and sensory evaluations were performed. Sensory evaluations were measured by 7-point Likert scale. Color($4.08{\pm}1.22$), taste($4.72{\pm}1.24$), viscosity($4.96{\pm}1.39$) and overall quality($4.24{\pm}1.51$) of the sample(soybean paste 400 g, glutinous rice paste 400 g) got the highest scores. Therefore, the sample(soybean paste 400 g, glutinous rice paste 400 g) was applied to cooked spinach. Cooked spinach using developed sauce and cooked spinach using general soybean paste were prepared and performed sensory evaluation. As a result, all sensory items score of cooked spinach using developed sauce were higher than that using general soybean paste. Especially, taste($4.96{\pm}1.15$) and overall quality($0{\pm}1.16$) of cooked spinach using developed sauce were significantly higher than taste($4.38{\pm}1.53$) and overall quality($3.56{\pm}1.53$) of cooked spinach using commercial soybean paste(p<0.05). Consequently, the applicability of soybean paste sauce using natural seeds was confirmed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.774-783
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• 2013

This study investigated the quality characteristics of boiled pork with different amounts (0.5, 1, 1.5, or 2%) of green tea, oolong tea and black tea extracts. Characteristics measured included approximate composition, water holding capacity (WHC), hardness, pH, Hunter's color value, total aerobic bacterial counts, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substances (TBARS), and sensory qualities. Green tea approximately contained 3.4%, 31.8%, 5.5%, and 57.7% of moisture, crude protein, crude ash, and carbohydrate, respectively. There were no significant differences with the type of tea. However, the crude fat content of green tea, oolong tea, and black tea were 1.6%, 1.0%, and 0.9%, respectively. Green tea had the highest content of crude fat (p<0.05). Boiled pork approximately contained 55.1%, 38.6%, 5.2% and 0.9% moisture, crude protein, crude fat and crude ash, respectively. The WHC of boiled pork, with tea extract added, significantly increased and there were no significant differences according to the type of tea. The hardness of boiled pork significantly increased as the amount of tea extract added increased (p<0.05). The pH of the boiled pork was not significantly different after storage for one day, but significantly decreased in control groups and boiled pork with 0.5% of any tea extract added during storage. However, in boiled pork with 1%, 1.5%, or 2% of any tea extract added, pH was not significantly different during storage. The Hunter's L and b values decreased in all boiled pork. The Hunter's a-values also decreased in boiled pork with green and black tea extract added, but increased in boiled pork with oolong tea extract added. In boiled pork with tea extract added, total aerobic bacterial counts significantly decreased as the amount of tea extract added increased during storage (p<0.05). The VBN values significantly increased during storage in all groups. TBARS values were significantly lower in boiled pork with green tea extract added, oolong tea added (at concentrations of 1%, 1.5%, or 2%), and black tea extract added compared to control groups on the first day. The sensory evaluation results showed that the color, flavor, and overall acceptance of boiled pork containing 1% of oolong or black tea extracts had the highest scores but there were no significant differences. However, taste scores were significantly different (p<0.05). These results indicate that boiled pork has improved quality characteristics with 1% of oolong or black tea extracts added.