• Journal of Digital Contents Society
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• v.7 no.1
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• pp.25-33
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• 2006

As becoming the age of ubiquitous, there are many discussion and publication for standards to express platform profile. These various platform profiles have some problems. The solve these problems, we propose and develop a new posting mechanism which improve the performance of contents adaptation engine by simplifying platform profile and processing various type of platform profiles; we introduce the way to integrate different profiles to solve nut to recognize the profile which is used by different adaptation system and simplify platform profile by grouping the similar attributes of platform profiles. Proposed system can processing different profiles and also the system overhead to processing a profile and creating a dynamic profile has reduced. As a result overall performance of content adaptation system has increased.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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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.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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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.

• Journal of Digital Contents Society
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• v.5 no.4
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• pp.300-305
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• 2004

The industry of digital culture contents has resulted in the high growth of added value at the area of game and movie in 2004 but the markets of animation character, and music disc have been weaken. Animation industries in Digital culture contents have attracted the attention of the people as the business of multi culture contents which has the possibility to expend and to enhance the added value nut only for the field of image and character business but also for the area of the copy right on. The stable structure of market, however, has not been settked down except a few of successful projects due to the rapid decline of 2D animation and the strong market of 3D in overseas. The purpose of this study is to analyze and research the basic logic of the market structure at the domestic business of 3D animation. In addition this paper is to suggest an alternative in terms of benchmarkin in overseas. It could be expected to achieve the effective production in this field, if the result of this study could be applied to the related world as a development model at the area of 3D animation in digital culture contents.

• The Journal of Korean Physical Therapy
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• v.12 no.2
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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).

• Korea journal of population studies
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• v.7 no.1
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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.

• Korean Journal of Agricultural Science
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• v.25 no.2
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• pp.176-180
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• 1998

Ice cream were made with chestnut meat and walnut meat which are special agricultural products in Chungnam area. The nut meat powders were added in the concentration of 1~5% in the ice cream mix. The over run characteristic, chemical composition and sensory test were examined. The results obtained were as follows. 1. The score of over run was lower for chestnut ice cream(35.75~38.81%) and walnut ice cream (36.31~40.38%) than for control ice cream (41.28%). 2. The concentration of solid-non-fat and crude protein were higher for chestnut ice cream 31.05~31.73% and 4.48~4.78% than for control ice cream. The walnut ice cream contained more fat and protein (12.21~16.29% and 4.63~5.27%) than for control ice cream did. 3. The scores of tastes and odor were higher for chestnut ice cream than for control ice cream, and the scores of odor were higher significantly (P<0.05%) for walnut ice cream.

• The Journal of the Korea Contents Association
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• v.6 no.11
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• pp.65-73
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• 2006

The purpose of this study is to suggest guidelines for drawing and keeping customers through knowing function of herbal and food. Customers have known herbal foods to high nutritional foods, prevention of high blood pressure, heart disease, and obesity. Also, people recognized highly garlic which has function prevention cancer, brown seaweed which is controlled blood pressure, and ginkgo nut which is helpful for asthma, detoxication. They know specifically function of herbal materials such as mugwort, ginseng, and royal golly. The guidelines are as followed. The first, seasonal herbal tea provide in stead of water like medicinal foods. The second, various cereals, Chinese herbal materials, and vegetables are added to the main rice. So it can make to eat everyday like nutrition rice which is mixed with garlic and ginkgo. The third, specific function food' and herbal's should be explained on the menu. Therefore, it make attract customer's curious and interest.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.29 no.2 s.43
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• pp.181-191
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• 2003

This study described about method that form liquid crystal gel (LCG) by main ingredient with hydrogenated lechin (HL) in OW emulsion system. Result of stability test is as following with most suitable LCG's composition. Composition of LCG is as following. To form liquid crystal, an emulsifier used $4.0\;wt\%$ of cetostearyl alcohol (CA) by $4.0\;wt\%$ of HL as a booster, Moisturizers contained $2\;wt\%$ of glycerin and $3.0\;wt\%$ of 1.3-butylene glycol (1,3-BG). Suitable emollients used $3.0\;wt\%$ of cyclomethicone, $3.0\;wt\%$ of isononyl isononanoate (ININ), $3.0\;wt\%$ of cerpric/carprylic triglycerides (CCTG), $3.0\;wt\%$ of macademia nut oil (MNO) in liquid crystal gel formation. On optimum conditions of LCG formation, the pHs were formed all well under acidity or alkalinity conditions. Considering safety of skin, PH was the most suitable $\pm61.0$ ranges. The stable hardness of LCG formation appeared best in $32\;dyne/cm^2.$ Particle of LCG is forming size of $1{\~}20\;{\mu}m$ um range, and confirmed that the most excellent LCG is formed in $1{\~}6\;{\mu}m$ range. According to result that observe shape of LCG with optical or polarization microscope, LCG could was formed, and confirmed that is forming multi-layer lamellar type structure around the LCG. Moisturizing effect measured clinical test about 20 volunteers. As a result, moisturizing effect of LCG compares to placebo cream was increased $30.6\%$. This could predicted that polyol group is appeared the actual state because is adsorbed much to round liquid crystal droplets to multi-lamellar layer's hydrophilic group. It could predicted that polyol group is vast quantity present phase that appear mixed because is adsorbed to round liquid crystal to multi-lamellar layer's hydrophilic group. This LCG formation theory may contribute greatly in cosmetics and pharmacy industry development.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.3
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• pp.235-245
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• 1998

The purpose of this research was to determine the dishes most commonly served during various festive days. This research studied the habits of housewives in Seoul and In the Choongchung province who have children in high school. 1. Most of the housewives in Seoul graduated from high school. On the other hand. those in the Choongchung province graduated from elementary school in their education backgrounds. The monthly income ranged from 1,550,000 won to 1,190,000won to 1,190,000 won for the housewives of Seoul, and from 1,000,000 won to 1,490,000 for those of Choongchung. The nuclear family system was dominated in both areas and 63.8% of the housewives had a full-time job. 2. "Sulnal(The New Year's Day), Chusuk(Thanksgiving Day), Jungwol-daeborum(The 1st Full-Moon Day)" are among the festive days celebrated in 85% of the both areas, and "Yuwol-Yudu(6th, June), Chungyangjul(9th, September), Naphyang(8th, September)" were celebrated in 0.5%. 3. Traditional festive dishes with respect to the festive days were as follows. Tuckuk(rice cake soup) was a favorite food in Sulnal(The New Year's Day), Burum(Peanut,pine-nut, walnut, etc) in Jungwol-daeborum(The 1st Full-Moon Day), Samgyetang(chicken soup) in Dongji Songpyen(rice cake) in Chusuk(Thanksgiving day) and Patjuk(small red beans soup) in Dongji (22th, December). No significance was found in the number of dishes. 4. The Regional differences the festive days such as Sulnal(The New Year's Day), Ipchun(4th, February), Jungwol-daeborum(The 1st Full-Moon Day), Samwol-samjit(3th, March) Sawolchopail(Budda's birthday), Tano(5th, May), Yuwol-yudu(6th, March) Sawolchopail Budda's birthday), Tano(5th, May), Yuwol-yudu(6th, June), Chilwol-chilsok(7th, July), Suddal -gumum (The year's last day) were very significant 5. The festive days should continue. On the other hand, the menu(dishes) of the festive days should be simplified.hould be simplified.