• 한국작물학회지
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• 제58권3호
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• pp.213-219
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• 2013

A field study was conducted to understand nitrogen use efficiency of high yielding Japonica rice varieties under three levels of nitrogen fertilizer (90, 150 and 210 kg N $ha^{-1}$) in Iksan, Korea. Two high yielding rice varieties, Boramchan and Deuraechan, and an control variety, Dongjin2, were grown in fine silty paddy. Nitrogen use efficiencies (NUE) were 83.3, 56.3, and 41.2 in 90, 150, and 210 kg N $ha^{-1}$ fertilizer level, respectively. Total nitrogen uptake varied significantly among nitrogen levels and varieties. Variety Dongjin2 showed the highest nitrogen uptake efficiency (NUpE), while Boramchan and Deuraechan showed higher nitrogen utilization efficiency (NUtE). However, Nitrogen harvest index (NHI) was higher in Boramchan (0.58) than Deuraechan (0.57) and Dongjin2 (0.53). Rough rice yield showed linear relationship with total nitrogen uptake ($R^2$=0.72) within the range of nitrogen treatments. Boramchan produced significantly higher rough rice yield (8546 kg $ha^{-1}$) which mainly due to higher number of panicles per $m^2$ compared to Deuraechan (7714 kg $ha^{-1}$). Deuraechan showed higher number of spikelets per panicle, but showed lower yield due to lower number of panicle per $m^2$. Rice varieties showed different nitrogen uptake ability and NUE at different nitrogen level. Plant breeders and agronomist should take advantage of the significant variations and relationships among grain yield, NUpE, and NUE.

• 한국식생활문화학회지
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• 제5권1호
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• pp.1-41
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• 1990

To analyze dialy meal of royal meal, studied Bankwa Sang(Fruit Table) were on record Wonheng Ulmyo Jungri Euigwae (1795). Historic book 'Jungri Euigwae' described the king's visit to his father's royal tomb 'Hyun Neung Won', during the domain of Cheung Jo, the 22nd king of Choson Dynasty. The results obtained from this study areas follows. The fruit table, which similar in concept to desert in the west but quite different in service, was prepared for a guest. The table consisted of two kinds of trays, on which serveral kinds of fruit were stacked to a height of between 4 chon (4寸 : about 12 cm) and 1 chuk(1尺 : about 30.3 cm) according to Korean measurement system. The table was decorated with beautiful artificial flowers made of paper and silk. The number of sets to be arranged on the table were different according to the royal status of the eater: 12 sets-25 sets for king's mother, 7 sets-11 sets for the king. Soy sauce mixed with vinegar and pine-nu meal, mustard were ruled out from kind of sets. Kinds of dishes served with a meal generally were noodles (麵), soup (湯), fried fish (煎油花), fried meats and vegetables (花陽灸), slices of raw fish (魚膾), minced raw meat (肉膾), slices of boiled beef (片肉), stew (蒸), rice cake (餠), sweet rice dish (藥飯), patterned savory cake (茶食), fried cake made of wheat flour, honey and oil (藥果), fried glutinous rice cake (强精), various fruits preserved in honey (正果), sugar candies (各色糖), fruits (果物) honey (淸), soy sauce mixed with vinegar and pine-nut meal (醋醬), mustard (莽子).

• 디지털콘텐츠학회 논문지
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• 제7권1호
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• pp.25-33
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• 2006

유비쿼터스 시대가 도래함에 EK라 플랫폼 프로파일을 표현하는 다양한 방법들이 논의되었고 표준으로 발표되고 있다. 이러한 다양한 플랫폼 프로파일들은 몇 가지 문제점을 안고 있는데 이러한 문제점을 해결하기 위해, 다양한 프로파일을 인식하고 프로파일의 단순화를 통하여 적응화 엔진의 성능을 향상 시키는 프로파일 처리 방식을 제안하고 프로파일링 매커니즘을 개발한다. 즉, 서로 다른 적응화 시스템에서 사용하는 프로파일을 인식하지 못하는 문제를 해결하기 위한 여러 프로파일의 통합방식을 제시하고, 프로파일의 속성을 필수 속성 및 유사 값으로 그룹핑하여 프로파일의 단순화를 실현한다. 이 시스템을 통하여 기존 적응화 시스템에 비교하여 다양한 프로파일 형식의 사용자 요청을 처리할 수 있게 되고, 컴팩트한 프로파일은 콘텐츠 적응화 시스템을 운영하며 동적으로 생성되는 프로파일의 개수를 대폭 줄이게 되어 메모리 사용을 줄이고 콘텐츠 변환의 횟수를 줄이면서 적응화 엔진의 성능을 향상시키는데 기여한다.

• 동아시아식생활학회지
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• 제25권4호
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• pp.574-593
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• 2015

This research's main objective was to analyze the special qualities of food culture of the Main Family in Chung-Buk through a case study on the diversified types of meals that the Main Family cooked, such as courtesy food, normal food, and seasonal food. The research identifies traditional ingredients of specialties from Chung-Buk through old literature. According to "Sejongsillokjiriji", there are a myriad of ingredients:, including jujube, ginseng, pine mushroom, manna lichen, persimmon, mandarin fish, crab, sweetfish, lacquer, honey, and terrapin, which represent Chung-Buk's unique ingredients. Another reliable source, "Banchandungsok", does not provide a detailed list of traditional foods, but rather a simple list. The majority of food from Chung-Buk, in "Banchandungsok", consist of side dishes like kimchi and salt greens. Eventually, salt greens became diversified. As Chung-Buk is a landlocked province, people often used dried pollack. Kimchi and raw coaker were frequently used as well, and rice cakes encompassed multiple ingredients such as: jujube, mushroom, pine nut, and, dried persimmon. There were distinct differences in the diversity of food and amount of dishes used by the Main Families of Chung-Buk dependent on the ingredients and wealth of each Main Family. Chung-Buk has a landscape full of mountains, so potatoes were abundant and used to make potato Dasik. When cooking process was completed, people placed kelp on to the finished product. Seasonal foods were considered very important, especially on special occasions such as Backjoong, which was a day dedicated to laborers. These foodsprovided a good opportunity for the community to build stronger bonds by sharing rice cake and Yukgaejang with other members of the community. It is apparent that "Jeobbingac" culture, or guest culture, flourished since people in Chung-Buk are traditionally taught to leave spare food for the guest at all times.

• 동아시아식생활학회지
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• 제25권4호
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• pp.549-564
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• 2015

This study was conducted on the head family house of Panseogong coterie of Andong Kwon clans in Daksil village, Bongwha gun, Kyungbuk: historical sources survey and field visit over four rounds were conducted from March to June 2014. In-depth interview, storytelling, and nutrition facts were used as methods of research using 49 participants, and the potentials of trend goods were the main purpose of this research. The specialties of bongwha prefecture in the Chosun Dynasty were pine nut, manna lichen, ginseng, sweetfish, and wild honey. Ritual food bulcheonwi's offerings a feature in Choongjae Kwonbeol's head family - were sacred wine, me, gang, otang, myun, myunjeok, pyunjeok, pyunchung, pyun, po, chungpomook, dojeok, sookchae, ssam, chimchai, sikhye, chogwa, silgwa, soojunggwa, etc. The ritual foods of bulcheonwi's head family house Choongjae Kwonbeol were commercialized through storytelling. Choongjae Kwonbeol's ritual ceremonies, recognized for their national royalty, were reorganized as the traditional Korean table settings, so that the Korean people could easily access them. The special meal called "Geumgyeporansang" represented the head family house foods' essence to share and serve others through the Dacshil village's natural beauty, Bonghwa's local ingredients, and festivities after the "Chungjae Gwunbal Bulchun" rituals. The ritual foods called "Cheongamjungsang", utilizing "Chungjae Gwunbal Bulchun" rituals, were represented in the form of a lunch box: such foods illustrate the classical scholar's mindset that enjoys the nature and arts through education and virtue.

• 디지털콘텐츠학회 논문지
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• 제5권4호
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• pp.300-305
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• 2004

2000년 디지털 문화컨텐츠산업 현황은 게임과 영화부분에서 상당한 고부가가치 성장을 하였으나, 애니메이션 및 캐릭터, 음반 시장은 경기 침체로 둔화된 모습을 보였다. 디지털 문화컨텐츠산업 중에서도 애니메이션 산업은 영상과 캐릭터 관련 사업의 영역뿐만이 아니라 저작권 사업영역 까지도 확장성과 막대한 부가가치 증대 가능성이 높은 다중문화컨텐츠 사업으로 업계에서 주목을 받고 있다. 하지만 2D애니메이션의 급격한 하향세와 해외 3D애니메이션의 강세로 소수의 성공적인 프로젝트를 제외하고는 아직 안정적인 시장구조가 연계되지 못하고 있다. 따라서, 본 연구는 국내 3D애니메이션 산업에 시장구조의 근본논리를 찾아내서 분석하고 조사하여 해외 벤치마킹을 통한 대안을 제시하는 것이 이 연구의 목적이다. 이러한 디지털 문화컨텐츠 산업의 3D 애니메이션 분야의 발전 연구 방법의 모델로서 업계에 적용한다면 효과적인 제작이 이루어 질 것으로 기대된다.

• The Journal of Korean Physical Therapy
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• 제12권2호
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• pp.69-82
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• 2000

Physical therapists are exposured to radio-and microwave-frequency electromagnetic radiation by operating electrotherapy units. So there is few protection system in physical therapy room. Clinical pathology room and so on where various kins of electromagnetic instruments is used in hospital while protection failities like protection wall or protection glass is being used only in radiological room to reduce the damage of radiation. Acoording to Larsen's survey on female physical therapist in denmark. it was said that the percentage of congenital malfornation was $3.6\%$ and cadiac malformation made up $0.7\%$. It is likely that effect of electromagnetic fields on the result cannot be ruled out. Rita ouellet-Hellstron and Walter F. Steward insisted that the danger of abortion increase in the case of pregnant femeal physical therapist exposured to microwave diathermy. The intention of our study is arousing the necessity of microwave protection in P.T room and finding the proper method for physical therapist safe. The results of this study were as follows: 1. Each electrotherapy units are occurrenced the electromagnetic fields, and specially amply occurrenced in H.P,I.C.T 2 unit operating, M.W.D unit head on parallel, S.W.D unit head on parallel. all electrotherapy units are operating. 2. There were electric fields mount are consideration to species of electrotherapy units(p<.05). 3. There were magnetic fields mount are consideration to species of electrotherapy units(p<.05). 4. There were electric fields mount are consideration to distance of electrotherapy units(p<.05). 7. There were magnetic fields mount are consideration nut to distance of electrotherapy units(p>.05). 8. Before and after protection on magnetic fields mount are consideration to all distance(0m, 0.3m, 1m, 3m, 5m)(p<.05) 9. Before and after protection on electric fields mount are consideration to 0m, 1m, 3m distance(p<.05), and consideration not to 0.3m, 5m distance(p>.05) 10. After protection fellow the each electrotherapy units. distance, intencity to electromagnetic fields are reduced(p<.05).

• 한국인구학
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• 제7권1호
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• pp.39-77
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• 1984

It has been well known that the family pjanning programme has a great deal with declining fertility in Korea. The present study was aimed to measure the impact of family planning program me on fertility level. The specific objectives are to overview the demographic changes ncluding fertility declining and to calculate actual number of birth averted during the last 20 years. The data used for the present study was collected from various sources such as service statistics of the government, survey and research reports, and other related papers. The tool used for calculation of birth prevention was "Standard Couple Years of Protection (SCYP) Method" developed by M Gorosh. The major findings are summarized as follows ; Total of family planning acceptors from 1962 to 1982 was 9,556,153. On the basis of this data, total of averted births was calculated for eachcontraceptive Method ; 1.Oral pills, total number of acceptors from 1968 to 1982 was 2.347,259. Estimated number of birth averted was 272 ,303 .70 and the Coefficient of births prevention per acceptor turned out to be 0.114 2.Condoms, total number of birth acceptors from 1962 to 1982 was 2,874,216. Estimated number of birth averted was 220,495.30 and the coefficient of births prevention per acceptor turned out to be 0.077. 3.IUD, total number of acceptors from 1962 to 1982 was 5,101 .650. Estimated number of birth averted was 1,377,584.76 and the coefficient of births prevention per acceptor turned out to be 0.270. 4.Vasectomy, total number of acceptors from 1962 to 1982 was 556,508. Estimated number of birth averted was 626 ,128 .80 and the coefficient of births prevention per acceptor turned out to be 1.125. 5.Tubaligation total number of birth acceptors from 1972 to 1982 was 1 210,775. Estimated number of birth averted was 1 ,117 679.00 and thecoefficient of birtlts prevention per acceptor turned nut to be 0.923. 6.Abortion, total number of acceptors from 1973 to 1982 was 465,525. Estimated number of birth averted was 355 ,283 .60 and the coefficient of births prevention per acceptor turned out to be 0.763.

• 농업과학연구
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• 제25권2호
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• pp.176-180
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• 1998

충남지역 농특산물인 밤 및 호도의 과육을 분말화하여 아이스크림 믹스의 원료로 1~5% 첨가하고 아이스크림을 제조한 후, over run, 제품의 조성분 및 관능검사를 실시한 결과는 다음과 같다. 1. Over run의 측정에 있어서는 밤 분말 첨가의 경우 35.75~38.81%로서 41.18%인 control구에 비하여 낮게 나타나고 호도 첨가구에 있어서는 36.31~40.38%로서 control구에 비하여 낮았다. 2. 제품의 화학적 조성은 밤 분말을 첨가한 아이스크림의 경우 무지고형분과 단백질이 31.05~31.73%, 4.48~4.78%로서 control구에 비하여 높았고 호도 첨가구에 있어서는 지방량이 12.21~21.38%, 단백질량이 4.63~5.27%로서 control구에 비하여 높은 함량을 나타내었다. 3. 관능검사 결과 밤 첨가 아이스크림은 향취와 맛에 있어서 control구에 비하여 우수하였고 호도 첨가구는 향취에 있어서 통계적인 유의성이 인정되는 (0.05%) 우수성을 나타내었다.

• 한국콘텐츠학회논문지
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• 제6권11호
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• pp.65-73
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• 2006

21세기 새로운 음식의 컨셉으로 건강에 관한 관심증대로 한약재를 이용한 기능성 음식, 약선음식, 한방음식이 대두되고 있다. 본 연구는 약초 및 식품의 효능, 약선음식에 대한 인지도를 파악하여 건강에 가장 관심이 많은 40-50대 고객들을 지속적으로 유인하고 유지하기 위한 가이드 라인을 제시하고자 한다. 한방음식을 영양가가 많고, 성인병 예방과 장수에 도움이 되는 것으로 인지하고 있다. 식품의 효능에서 마늘(암 예방, 노화방지), 미역(피를 맑게하고 혈압하강작용), 은행(천식, 해독작용)에 대해 잘 알고 있고, 약초효능에서 쑥, 인삼, 로얄젤리의 효능을 높게 인지하고 있다. 연구결과를 토대로 한 시사점으로는 첫째, 계절에 따라 약선차를 음료수로 제공한다. 둘째, 밥에 여러가지 곡식, 한약재, 야채를 넣어 매일 섭취가능하게 한다. 예를 들어 마늘과 은행을 넣은 영양 돌솥밥, 고구마 차수수밥이 있다. 셋째, 약초 및 식품 효능의 구체적인 설명을 메뉴판에 넣어서 소비자의 관심과 호기심을 유도한다.