• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.662-669
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• 2013

The purpose of this study is to examine consumers increased interest pertaining to the structural elements of the triangular gimbap. Through an investigation of their importance by attribute and the attribute's partial value, the preference of the triangular gimbap was obitained. The survey was conducted with a panel of two hundred and one university students, from January 7, 2013 to January 14, 2013. In order to achieve an optimal production of the triangular gimbap, the survey consists of 8 profiles with an orthogonal design for cross-validity authorization and reliability of the model. The statistical data analyses use SPSS/WIN 20.0 for the conjoint analysis. The results of this study indicate that the triangular gimbap, with 30% brown rice, mixed stuffing, weight of 100 grams, and a price of 800 won was selected. It is an estimation that new customers will be attracted to the triangular gimbap that consists of a variety of rice and stuffing.

• Journal of the Korea Institute of Military Science and Technology
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• v.9 no.4
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• pp.39-49
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• 2006

LYNX ESM has not only ESM function but Datalink function. The LYNX boarded equipment Interface and Channel coding is needed for LYNX Datalink to support the mother ship with tactical data included threat radar analysis data of LYNX ESM, navigation data, Radar and Sonar of LYNX. The interface of loaded equipments are various protocol like as ARINC419/429, RS232, Synchro, Sync Serial. The Channel coding of Convolution-Scrambler-Interleaver-Bit Stuffing is applied for recovering the transmission data mixed with propagation errors in sea environment.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.5 no.4
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• pp.1-9
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• 2002

This study is carried out to make the environmentally affinitive porous planting block for revegetation and to make a effective program for greening plans. The summary is shown below. 1. In order to get stronger intensity and distribute proper porosity in the block for planting, the cements mixed with fine soil were used and the finer in soil grains gives the stronger in intensity of the cements. Use of the furnace slag cements instead of the portland cements showed relatively stronger in intensity of the block. The intensity of the block became stronger when the mixed ratio of the cements to soil is 5 : 1, but the pore space ratio was lower. The percolate pH of the portland cements after one month of treatment was 13.1 but the percolate pH of the furnace slag cements was shown lower. To mold proper porous planting blocks, the proper combination of additives such as the dehydrating agent, elastic agent and adhesives into the mixture of cements and soil gives better effectives. 2. After molding the porous planting blocks, it gave a better result when the grains of the filler made of peat moss, upland soil and compound fertilizer were smaller than 2 mm in size. Shaking of the filling materials also gave the better result, but it took more time and cost much more. Therefore, it was better when the filling materials were mixed with water first then flew down for stuffing. 3. It was necessary to cover with soil after seeding or planting on the porous planting blocks. The proper thickness of the soil to help root development and keep moisture is about 3~5 cm. 4. The plants for planting on the porous planting block were required stronger in the growth condition of their roots and their environmental adaptability. The average germination percentage and rate of Platycodon grandiflorum on the porous planting block were 88.8% and 85% accordingly and their rate is very uniform. The germination rates of Dianthus superbus var. longicalycinus and Taraxacum officinale were more than 50%. These grass species, Chelidonium majus var. asiaticum, Lysimachia mauritiana and Scabiosa mansenensis were the suggested biennial grasses in the planting area where exchanging of the seedling or nursery plants was not necessary because their germination rates were 59.3, 45.6 and 40.3% accordingly. Viola kapsanensis, Chrysanthemum sp., Taraxacum sp. and Iris ensata var. spontanea are the grass species that could be used by seeding for greening. However, the germination rate of Solidago virga-aurea var. asiatica, Aster scaber and Lythrum anceps were lower than 10%. The coverage ratio of Ixeris stolonifera is more than 80% after 60 days seeding and the root length of most of species are more than 10 cm except Iris ensata var. spontanea and Platycodon grandiflorum because their root developed thicker than other species.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.525-543
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• 2010

This article examines the types and cooking methods for tteok (Korean rice cake) according to its sub-ingredients, as recorded in 18 old literatures of the Joseon dynasty (1392~1909). The sub-ingredients used in tteok during the Joseon dynasty were categorized into flowers, fruits, vegetables, Korean typical medicinal plants, and others. In the early, middle, and late eras of the Joseon dynasty, one, six, and 14 kinds of tteok were prepared using flowers as the sub-ingredient and two, seven, and 32 kinds of tteok were prepared using fruits, respectively. Three, seven, and 38 kinds of Tteok were prepared using vegetables as the sub-ingredient, while there were three, five and 15 kinds tteok prepared using Korean medicinal plants, respectively. One, five, and 13 kinds of tteok were prepared using other ingredients such as fish and seogi mushrooms in the early, middle, and late eras of the Joseon dynasty, respectively. The types of sub-ingredients and the resulting types of tteok increased throughout the Joseon dynasty, indicating that flowers and vegetables were preferred the most among tteok sub-ingredients. Tteoks using flower as the sub-ingredient, whajeon, were mostly jijin-tteok. The types of tteok and cooking methods using other sub-ingredients were discussed in terms of the type of sub-ingredients and their treatment to prepare tteok. The sub-ingredients were mixed with flour, which was the main ingredient for preparing tteok, or ground and shredded to prepare gomul for decorating and stuffing tteok, respectively. It seemed that the appearance and taste of tteok varied, thereby resulting in nutrient supplementation as the kinds of sub-ingredients increased throughout the Joseon dynasty. We expect that the recipes and ingredients as well as the cooking methods recorded in these old articles will contribute to those looking for a healthy life and, furthermore, to the globalization of tteok.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.314-336
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• 2006

In this treatise, we investigated the Korean literature of main dishes before the 17th century : ${\ulcorner}Sangayorock{\lrcorner}$, ${\ulcorner}Sasichanyocho{\lrcorner}$, ${\ulcorner}Soowonjabbang{\lrcorner}$, ${\ulcorner}Yongjechongwha{\lrcorner}$, ${\ulcorner}Dongyoebogam{\lrcorner}$, ${\ulcorner}Domoondaejak{\lrcorner}$, ${\ulcorner}Geebongyouseul{\lrcorner}$, ${\ulcorner}New-Guwhangchalyo{\lrcorner}$, ${\ulcorner}Eumshickdimibang{\lrcorner}$,, ${\ulcorner}joobangmoon{\lrcorner}$, and ${\ulcorner}Yorock{\lrcorner}$. Main dishes were classified 19 kinds of rice, 64 kinds of gruel, 6 kinds of thin gruel, 1 kind of Moori, 1 kind of rice-cake soup, 37 kinds of noodles and 20 kinds of dumpling. Rice varieties were brown rice, rice, hulled rice, millet rice, foxtail millet rice, barley rice, sesame rice and flax seed rice. Gruel ingredients were cereal, beans, vegetables, nuts or seeds, medical plants or hardy wild plants, poultry, pork's kidney, dog's liver or oyster, clam and/or milk Rice-cake soup was 'Tangbyun' in ${\ulcorner}Domoondaejak{\lrcorner}$. Noodles were divided by main flours: wheat flour, buckwheat flour, mung bean flour and other flours. Noodles were made by pressing or cutting method. Pressing method used a mold with a hole. The husk of dumpling was made by wheat flour, buckwheat flour, mixed flour of wheat and buckwheat, sliced fish or meat, and/or a gray mullet. Another special method was 'Sangwha' made by fermentation. Bun stuffing of dumpling used fishes, meat, vegetables, beans, flours and seasonings. Cooking methods of dumpling were boiling, baking, steaming and pan-frying. From this investigation of the Korean main dishes described in the Korean literature before the 17th century, we expect to develop useful recipes for those who are concerned about health and want longevity, and thereby to advance the Korean food culture.