• Journal of the Korean Home Economics Association
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• v.19 no.2
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• pp.189-198
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• 1981

The Gwugonsiuebang is a book of Korean woman's life in the Yi dynasty which published I 1653 by Mme. Jang. I have studied the food habits of the Yi dynasty that wrote in Gwugonsiueband as following. The staple foods are Guksu (wheat vemicell as like western noodles) 5, Mandu (bun stuffed with seasoned meat and vegetables) 6 kinds in this book. the side dishes are Guk (soup) 8, J'm (steamed meat or fish) 6, chae6, Nooruemi 5, Hyae (sliced raw fish) 3, Jockpyun (jellied beef soup) 3, Jockgall (salted sea food) 2, Jock (skewer or broach) 2, jihee 2, Sun (Steaming of stuffed vegetable) 1, Bockuem (saute) 1, Jon (pan fried fish) 1, Gui (meat or fish grilled with seasoning) 1, and the other 13 kinds. The desserts are D,ock (Korean rice cake) 11, jabgwa 8, Beverages 5 kinds and Jungwa 1 kind. The alcohol and fruits wine are 51 kinds. The alcohol and fruits wine are 51 kinds. The seasonings are Soybean sauce, oil, Sesamol oil, pepper, Ginger, Garlic, Vinegar, Wine, Salt, Bean paste etc. Raw materials of Guksu, Mandu, D'ock, Jabgwa, Beverage, Wine, vinegar are all carbohydrates. It shows that a tendency of Korean people too much take a carbohydrates. Now and then, there are no special difference of winter over pass for vegetables, fruits, dried beef, dried fish and salt fishes. In yi dynasty, there are 62 kinds of table ware and cooking kitchen utensils, but many of them come to uselessness. 19 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. There are many food making terms which are 198 kinds of prepared cooking term, 11 kinds of cutting term and 20 kinds of boiling term. And 10 kinds of expression of taste can see this book.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.512-519
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• 1994

To investigate the effects of cultivation on the aroma characteristics of essential oil of peppermint (Mentha piperita L.), experimental peppermints were cultivated with different treatments of field mulching, soil fertilization, and harvesting time. Aroma characteristics of the different mint oils were analyzed by gas chromatography (GC) and GC/mass spectrometry (MS)/infrared spectroscopy (IR). Growth of peppermint with vinyl muching was faster in the early stage of cultivation, but became almost same in the harvest date. The higher amounts of rainfall and sunshine hour resulted in the better growth of stem and leaf of the peppermint. Contents of menthone in the essential oils from the peppermint cultivated in 1990 increased as harvest date delayed from late June 25 to late July 26 the same period. In 1991 menthone decreased from June 25 to August 5, but l-menthol increased from June 25 to august 5. The results indicated that the sunshing hour affected biosynthesis of the components. Contents of menthofuran increased significantly from early June to late July. The optimum cutting date resulting best oil production was late July 7 in 1991.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.2
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• pp.150-175
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• 1983

The paper is to classify the terms of foods, wines, relish(komyungs), seasonings and cooking processes in Korean cooking books. The results of this study are follows : The dishes which were made from cereals are Bab(boiled cooked rice), Juk(gruel), Miuem(Thin rice gruel), Noodle, Sujebee, Mandu(Pyun su, dumpling), D'ockuk, Pumbok, Yaksik, D'ock(Korean rice cake) etc. The terms of side dishes are Tang (Kuk, Kaeng), Chigae(Jochi Kamjeang, Jijimee, Tugari, Wakjeoji), Jim(Jeung), Sun, Jungol(Abok jaeng ban, sinsulro, punggujigol), Bockum, Kui, Jorim, Cho, Jun(Jijim, Jeenya, Puchigae, Bindae-dock, Nureumi) Jeok(San-jeok, Nuremjeok, Jijimnureumjeok), Hoe (Saenghoe, Sukhoe, Kanghoe, Sujeonghoe, A chae), Mareum chan (Po, Jaban), Changachi (Jangkwa, Sukchae (namul)-Japchae, Kyujachae), Muchim, Sam, Tuigim, Pyunyuk, sundae, suran, Jeockal (Sikhae), Jockpyun, Mal-i, Jihi, Kee, Pojeok, Gimchi etc. The kinds of Jabgwas are Kangieong(Sanja), Yumilgwa, Suksilgwa, Dasik, Jeonggwa, Yeocgangjeong, Gwapyun etc. The kinds of beverages are Hwachaes and Teas. The terms of the wines in Korean cooking bok are 173 kinds. There are 21 kinds of Relish(komyung). There are 12 kinds of Jang, and the terms of the seasonings are as follows: mustard, cinammon, pep per, powder of peppers, powder of sesame, honey, garlic, ginger, sugar, salt, vinegar, syrup, yunjeup, jochung, sesamol-oil, chojeckuk, sesame, greet-onion, powder of black pepper, oil etc. There are 547 kinds of prepared cooking terms, 36 kinds of cutting terms and 34 kinds of boiling term in food making terms.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2009.06a
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• pp.397-401
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• 2009

On the crisis of international economy, the government is making an effort to seek economic growing motivation with the method of overcoming economic crisis and 'low carbon green growth'. Furthermore, to promote maritime vessel traffic service related inefficient energy wastage was revealed and eco-friendly alternative energy was accepted because of high price of oil in the beginning of 2008. In this situation, I'm going to discuss the possibility of eco-friendly energy system in maritime vessel traffic service with the way of cutting the budget and expansion of solar power generation system which was promoted to meet governmental 'energy saving plan for high price of oil'.

• Membrane Journal
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• v.8 no.2
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• pp.94-101
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• 1998

The oil separation is effectively performed from the oil containing alkaline cleaner solution by using a backflushed ultrafiltration system, where hollow fibers commercially made by polyacrylonitrile copolymer are bundled. Backflushing to reduce membrane fouling during crossflow ultrafiltration is investigated. Experimental observations allow us to understand the behavior of permeate flux according to the relative operating conditions, and determine the optimum condition of normal operation and backflushing. The maximum improvement of net permeate flux owing to backflushing was found to be about 23 % with the condition of 10 min/40 sec for the cycle of normal/backflushing operations. Note that, however, the maintenance of stable permeate flux is lost as the duration of normal operation is increased. The permeate flux depends on both the backflushing pressure and the feed flow rate. It is obvious that there is a critical velocity of feed flow, in which permeate flux is practically independent of backflushing pressure. Above this critical value, the permeate flux is proportional to an appropriate power of the backflushing pressure, $\Delta P_{back}^n$, where exponent n is enhanced with increasing feed velocity.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.8 no.4
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• pp.68-78
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• 1999

Heat transfer performance is studied for boiling and condensation of R-11 on integral-fin tubes. Nine tubes with trapezoidal integral-fins having fin densities from 748 to 1654fpm and 10,30 grooves and finned tubes with caves of 0.55 and 0.64 mm height respectively are tested. in case of condensation CFC-11 condensates at saturation stat of 32$^{\circ}C$ on the outside surface cooled by inside cooling water flows. And in case of boiling the refrigerant evaporates at a saturation state of 1 bar on the outside tube surface and heat is supplied by hot water which circulates inside of the tube,. The tube having fin transfer coefficient concerns fin tubes with caves show higher valve than low fin tube having find density of 1299fpm and 30grooves. The overall heat transfer coefficient of fin tube with caves is about 5155 W/mK at 2.8m/s of water velocity, The value is abuot 2.7 times higher than plain tube and 1.3 times higher than low fin tube having fin density of 1299fpm and 30 grooves.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.8 no.4
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• pp.65-65
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• 1999

Heat transfer performance is studied for boiling and condensation of R-11 on integral-fin tubes. Nine tubes with trapezoidal integral-fins having fin densities from 748 to 1654fpm and 10,30 grooves and finned tubes with caves of 0.55 and 0.64 mm height respectively are tested. in case of condensation CFC-11 condensates at saturation stat of 32℃ on the outside surface cooled by inside cooling water flows. And in case of boiling the refrigerant evaporates at a saturation state of 1 bar on the outside tube surface and heat is supplied by hot water which circulates inside of the tube,. The tube having fin transfer coefficient concerns fin tubes with caves show higher valve than low fin tube having find density of 1299fpm and 30grooves. The overall heat transfer coefficient of fin tube with caves is about 5155 W/mK at 2.8m/s of water velocity, The value is abuot 2.7 times higher than plain tube and 1.3 times higher than low fin tube having fin density of 1299fpm and 30 grooves.

• Journal of the Korean Society of Costume
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• v.58 no.8
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• pp.63-73
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• 2008

From the ancient Korea to the late Joseon Korean fur and leather had been preferred in and out of Korea for their good quality and excellent manufacturing skill. Since Unified Silla (A.D.676${\sim}$A.D.936) Korean fur and leather were manufactured divisionally by workmen specialized in materials and products, and such manufacturing process was succeeded to Goryeo and Joseon. Manufacturing of fur and leather was consisted of as follows: hunting and butchering - peeling - beating with a paddle and removing fat - oil manufacturing - drying - tanning, then cutting and sewing, and there was a special caring method. In order to make good fur and leather, each process of manufacturing needed particular techniques and all available methods were tried to have tender fur and leather by using smoking, excrement, lime, vegetable tannin and even cerebral liquid. And also required mouth-chewing and hand-pounding with a lot of time and of labor Keeping furs resilience and flexibility, sowing several skins together, even when the after-all-process skin was converted into clothes, was much more difficult than sewing fabric. Thus, the manufacturing cost was as much expensive as skin materials, and the volume of manufacturing of fur and leather was also limited. Therefore, fur and leather must have been popular for scarcity value in the manufacturing process, and this scarcity must have caused an extreme luxury of fur.

• Journal of the Korean Society of Systems Engineering
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• v.12 no.2
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• pp.9-18
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• 2016

Machine switch type control panel is widely used for machine tools in Korea. They, however, have some difficulties in identifying the current operating status of machine tools especially when exposed to cutting oil. And also they have quality problems of operating failures. A new capacitor touch type machine control panel is developed and its reliability is predicted. MIL-HDBK-217F and Teclordia SR-332 are used for its reliability prediction and the prediction results are compared.

• Structural Engineering and Mechanics
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• v.68 no.1
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• pp.95-101
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• 2018

The low rate of penetration and short lifetime of drilling bit served as the most common problems encountered in hard formation drilling, thus leading to severe restriction of drilling efficiency in oil and gas reservoir. This study developed a new local impact drilling method to enhance hard formation drilling efficiency. The limitation length formulas of radial/lateral cracks under static indentation and dynamic impact are derived based on the experimental research of Marshall D.B considering the mud column pressure and confining pressure. The local impact rock breaking simulation model is conducted to investigate its ROP raising effect. The results demonstrate that the length of radial/lateral cracks will increase as the decrease of mud pressure and confining pressure, and the local impact can result in a damage zone round the impact crater which helps the rock cutting, thus leading to the ROP increase. The numerical results also demonstrate the advantages of local impact method for raising ROP and the vibration reduction of bit in hard formation drilling. This study has shown that the local impact method can help raising the ROP and vibration reduction of bit, and it may be applied in drilling engineering.