• Proceedings of the SAREK Conference
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• 2009.06a
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• pp.1191-1196
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• 2009

The T-s chart of air displays graphically the thermophysical properties, so it is very conveniently used in various thermal systems. In previous study, the software analyzing 31 kinds of values in water system and 32 kinds of values in air-conditioning system were developed. In this study, the software drawing 13 kinds of quantity of state on air properties as ideal gas and analyzing 25 kinds of values in any air system was developed. The 13 kinds of quantity of state on air properties are temperature, pressure, specific volume, specific internal energy, specific enthalpy, specific entropy, specific exergy, exergy ratio, density, isobaric specific heat, isochoric specific heat, ratio of specific heat, and velocity of sound, and the 25 kinds of values including 13 kinds are mass flow rate, volume flow rate, internal energy flow rate, enthalpy flow rate, entropy flow rate, exergy flow rate, heat flow rate, power output, power efficiency, reversible work, lost work, and relative humidity. The developed software can draw any range of chart and analysis any state or process on air system. Also, this supports various document-editing functions such as power point. We wish to this chart is a help to design, analysis, and education in air system field.

• The Korean Journal of Community Living Science
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• v.18 no.1
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• pp.107-129
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• 2007

The purpose of this research is to understand features of the present condition of green tea food by analyzing the data on tea foods presented in Korean literature after the 1990's (two articles from professional journals related to tea culture, and three books related to tea food). The main conclusions are as follows: 1. It is found from separating 354 different kinds of green tea foods into three categories - main dishes, side dishes and desserts - that there are 137 kinds of side dishes, 123 kinds of desserts, and 94 kinds of main dishes from green tea foods. Upon dividing these into smaller categories, there are 40 rice dishes, 27 noodle dishes, 18 gruel dishes and 9 dumpling dishes found among the main dishes; 26 pan fried dishes, 24 potherb/cooked potherbs dishes, 17 deep-fried dishes, 15 soup/broth dishes, 14 grilled dishes, 11 smothered dishes, 10 hard -boiled/fried dishes, 6 kimchi dishes, 4 dried food dishes, 4 jelly dishes, 4 stew dishes, and 2 raw fish dishes among the side dishes; and 37 snack dishes, 36 punch/drink dishes, 26 rice cake dishes, and 24 bread dishes are found among the desserts. 2. There are 201 kinds of green tea foods using powders, 107 kinds using wet tea leaves, 61 kinds using dry tea leaves, 57 kinds using water of drawn tea, and 17 kinds using wild tea leaves, according to analysis of teas used for green tea foods. There is more use of powder for snacks, punch and drinks, rice cakes, noodles, and breads, and more use of wet tea leaves for rice, pan fried food, and potherb/cooked potherb dishes. It is also shown that there is more use of water from drawn tea for rice, punch and drinks, noodles, and gruels, more use of dry tea leaves for snack, rice, breads, and more use of wild tea leaves for deep-fried and pan fried kinds of tea foods.

• Journal of the Korean Home Economics Association
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• v.19 no.3
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• pp.47-61
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• 1981

The Siuejunsuh is a book of Korean woman's life in the Yi-dynasty which published late in 18 century by unknown author. I have studied the food habits of the Yi-dynasty that wrote in siuejunsuh as following. The staple foods ae Bab (boiled cooked rice) 2, Juk(gruel) 6, Mieum(thin rice gruel) 3, Uee (liquid) 1, D'ockguk 2, Mandu3 Kinds I this book. the side dishes are Guk(soup) 24, Jochi 7, jungol 2, J'im 16, Sinsollo 1, Bockuem 5, Sun 6, Gui 16, Jock 10, jon 12, jorim 7, Namul 14, Sangchae 4, Hyae 17, Joban 2, Nooruemi 1, Sooranpoached egg) 2, Sondae 2, jockpyun 1, Choe 1, Muchim 11, Pyunuk 2, Jockgall 6, Po 9, Ssam 4, Jup 1, Jangaji 27, Kimchi 20, and other 27 Kinds. the desserts are D'ock 41, jabgwa 52, Beverages 17 kinds. the alcohol and frutie liquor are 18 kinds. The seasonings are soybean sauce, Jinjang, red peper bean paste, Zupjang, Dampukjang, Chunggukjang, honey, vinegar, mustard, Yunzup etc. Storage foods are vegetables,fruits and beans etc. There are 62 kinds of table ware and cooking kitchen utensiles, but many of them came to usefulness. 16 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. Thee are many food making terms which are 179 kinds of prepared cooking term, 22 kinds of cutting term and 16 kinds of boiling term. And 20 kinds of expression of taste can be seen in this book. Food serving methods are D'ockiserving method, fruits and dried food serving methode in chanhap (food packed in a nest of boxes) Guksoo serving method, Jock serving method, fruits serving method, Seup serving method etc. Table setting methods ae 9 sets of dinner, 7 sets of dinner, 5 sets of dinner, side table setting, liquor table setting, Sinsollo table setting, food's dab table setting etc.

• Journal of the Korean Society for Library and Information Science
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• v.49 no.1
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• pp.223-246
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• 2015

This study examined the characteristics of Buddhist books printed using metal type during the Joseon Dynasty period from a bibliographical perspective. It was found that there are 36 kinds of Buddhist books published using metal type during the Joseon Dynasty period that currently exist. In terms of the types used for publication, there were 9 kinds of printed editions by Gapinja, 13 kinds of printed editions by Eulhaeja, 2 kinds of printed editions by Jeongchukja, 3 kinds of printed editions by Eulyuja and 9 kinds of printed editions by Jeonsaja. Among them, The Buddhist books printed using Eulhaeja were 36 % of total with the highest quantity of 13 kinds. In terms of periods of publication, it was found that 27 kinds and 9 kinds of Buddhists books were published respectively in the first and latter parts of Joseon Dynasty periods. Among them, there were 19 kinds of metal type book editions published during the King Sejo period that occupied 70% of total. It appears that such phenomenon was a result of King Sejo's abnormal enthronement and Buddhism-friendly tendency.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.5
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• pp.3197-3203
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• 2013

Background: microRNAs (miRNAs) that regulate proliferation, invasion and metastasis are considered to be the principal molecular basis of tumor heterogeneity. Breast cancer is not a homogeneous tissue. Thus, it is very important to perform microarray-based miRNA screening of tumors at different sites. Methods: Breast tissue samples from the centers and edges of tumors of 30 patients were classified into 5 clinicopathological subtypes. In each group, 6 specimens were examined by microRNA array. All differential miRNAs were analyzed between the edges and centers of the tumors. Results: Seventeen kinds of miRNAs were heterogeneously distributed in the tumors from different clinicopathological subtypes that included 1 kind of miRNA in Luminal A and Luminal B Her2+ subtypes, 4 kinds in Luminal A and Her2 overexpression subtypes, 6 kinds in Luminal B Ki67+ and Luminal B Her2+ subtypes, 2 kinds between Luminal B Ki67+ and triple-negative breast cancer (TNBC) subtypes, 2 kinds between Luminal B Her2+ and TNBC subtypes, and 2 kinds between Luminal B Ki67+, Luminal B Her2+, and TNBC subtypes. Twenty kinds of miRNAs were homogenously distributed in the tumors from different clinicopathological subtypes that included 6 kinds of miRNAs in Luminal B Ki67+ and Luminal B Her2+ subtypes, 1 kind in Luminal B Ki67+ and Her2 overexpression subtypes, 10 kinds between Luminal B Ki67+ and TNBC subtypes, 2 kinds in Luminal B Her2+ and TNBC subtypes, and 1 kind between Luminal B Ki67+, Luminal B Her2+, and TNBC subtypes. Conclusions: A total of 37 miRNAs were significantly distributed in tumors from the centers to edges, and in all clinicopathological subtypes.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.759-763
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• 1994

For utilization of buckwheat as vegetable, rutin and minerals of the leaves at growing stages were investigated. The contents of crude protein and crude fat in seed of nine improved kinds of Korean buckwheat were $16.2{\sim}20.4%$ and $2.2{\sim}2.9%$ respectively. Ash content $(2.4{\sim}4.3%)$ in the improved kinds were higher than those in the native kinds. Content of crude fiber in the improved kinds were lower than those in the native kinds. Suwon 11 (0.12%) and Suwon 5 (0.11%) had high contents of rutin among the improved kinds. The composition of K, Ca, Mg and Fe in the improved kinds were better than that in the native kinds. Vegetable of the improved kinds had higher content of crude protein than the native kinds. Suwon 10 and 11 among vegetables of the improved kinds contained high amount of crude protein. Swon 5 had the highest content of rutin (0.40%) in the improved kinds. Suwon 5 was tested for the changes of rutin content in growing. Rutin content was 0.40% in the first growing stage, whereas 1.32% in the final growing stage. Insoluble materials in 10% HCl was also 69.8% in the first growing stage, whereas 4.68% in the final growing stage. Iron and calcium contents were increased with growing of vegetable.

• Korean Journal of Pharmacognosy
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• v.30 no.2
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• pp.105-110
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• 1999

In our continuing search for new antineoplastic agents from natural products, one hundred and thirty-five herbal drugs were extracted with petroleum ether/ether (1:1), ethyl acetate and methyl alcohol, successively and their cytotoxicities were evaluated against A549 (human lung carcinoma) and SK-OV-3(human ovary adenocarcinoma) cell lines. Among them, fifteen kinds of ether extracts, eighteen kinds of ethyl acetate extracts and seven kinds of methanol extracts showed significant cytotoxic activities (above 70% inhibition) against A549 cell lines at a concentration of $40\;{\mu}g/ml,$ while ten kinds of ether extracts, thirteen kinds of ethyl acetate extracts and six kinds of methanol extracts demonstrated significant cytotoxic activities against SK-OV-3 cell lines at the above same concentration.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.789-797
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• 2007

This study was conducted to research the differences in food ingredients in the ancient Israelite period in the books of Moses, including the books of Geneses through Deuteronomy, in the Old Testament written during B.C $1446{\sim}1406$. The books introduced various foods in daily life, such as seven kinds of fruits and nuts, thirteen kinds of vegetables and grains, twelve kinds of meats, six kinds of breads and cookies, five kinds of drinks, thirteen kinds of spices, and five kinds of processed foods like butter and oil. The foods were sharply distinguished between the clean (able to eat) and the unclean (unable to eat) in the aspect of food culture. For example, foods with blood were not allowed to be eaten. At that time, bread was a staple food in Israel. There were already standard recipes for baking cookies, and appliances such as frying pans and ovens to bake bread were available. Most of the recipes in the books were the same as modern recipes, especially for wine, grape juice and raisins. Also it seems there were various spices already in use at that time, as well as processed foods made from milk.

• Journal of The Korean Association For Science Education
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• v.21 no.1
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• pp.102-113
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• 2001

In order to compare with the 6th and 7th science curricular for the inquiry skill elements in the elementary and secondary school, we divided skill domains into five classes which were process skill, step skill for inquiry instruction, inquiry activity skill, manipulative skill and breeding-farming skill. And then we investigated the kinds and frequencies for the inquiry skill elements of the 6th and 7th curricular in the elementary and secondary school. The results were as follows: 1. The total kinds of inquiry skill element showed 17 kinds in the 6th curriculum and 23 kinds in the 7th. Therefore, the 7th curriculum was higher 1.4 times than the 6th curriculum in the kinds of skill elements. 2. The total frequencies for the inquiry skill elements of the 6th curriculum were 408 and those of the 7th were 729. Therefore, the 7th curriculum was about 1.8 times as many as the 6th. 3. In the kinds of inquiry skill elements according to the school levels, the course of the elementary school showed 14 kinds in the 6th curriculum and 18 kinds in the 7th. The course of middle school showed 7 kinds in 6th and 16 kinds in 7th. The integrated science course of high school was 10 kinds in the 6th and 10 kinds in the 7th. The skill elements in four science curricular of the high school course showed total 11 kinds in the 6th and 21 kinds in the 7th. And then the kinds of inquiry skill elements of the 7th curriculum in the middle and high school course showed about 2 times as many as the 6th curriculum. In the school level, the increase of skill elements showed the highest in the middle school course, and then in the high school course. 4. The total skill elements from the elementary school to the high school in the 6th science curriculum showed 17 kinds and in the order from the highest to the lowest rates, such as experimenting 20%, observing 15%, interpreting and analyzing data 13%, investigating 9%, measuring 7%, drawing a conclusion and assessment 7%, discussion 6%, communicating 5%, classifying 4%, recognizing problems and formulating hypothesis 4%, predicting 3%, designing and carrying out an experiment 3%, collecting and treating data 2%, manipulating skill 1%, modeling 0.5%, breeding and farming 0.3% and inferring 0.2%. 5. The total skill elements from the elementary school to the high school in the 7th curriculum appeared 23 kinds and in the order from the highest to the lowest rates, such as drawing a conclusion and assessment 31%, investigating 14%, collecting and treating data 8%, observing 7%, experimenting 7%, recognizing problems and formulating hypothesis 6%, interpreting and analyzing data 4%, measuring 3%, discussion 3%, manipulating skill 3%, modeling 3%, classifying 2%, project 2%, educational visits 1%, controlling variables 1%, predicting 1%, inferring 1%, operational definition 1%, communicating 1%, designing and carrying out an experiment 0.3%, breeding and farming 0.3%, applicating a number 0.2% and relating with time and space 0.2%. In the conclusion, the 7th curriculum was added 6 kinds of skill elements to the 6th curriculum, such as operational definition, applicating a number, relating with time and space, controlling variables, educational visits and project.

• Honam Mathematical Journal
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• v.39 no.3
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• pp.317-330
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• 2017

In this paper we introduce some new kinds of injectivities, namely, LC (resp. Ind, PInd) injectivity and investigate the relation among various kinds of injectivities. Some classifications of monoids by properties of these kinds of injective acts are presented. Among other results, it is shown that over a principal right ideal monoid, right completely LC-injectivity implies right completely injectivity. Also over a monoid with a zero Ind-injective (resp. PInd-injective) acts are injective.