• Korean Journal of Heritage: History & Science
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• v.34
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• pp.222-267
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• 2001

The purpose of this document is to explain the revisions of the Protection of Cultural Properties Act and its sub-laws which have been mad from Jan. 1999 to Sep. 2001. The Protection of Cultural Properties Act and its sub-laws have been revised three times from 1999 to 2001, before and after the Office of Cultural Properties was raised to Cultural Properties Administration on May 24, 1999. The main points of the revisions are as follows. First of all, the role of the local autonomous entities has been increased. The governor of the local autonomous entities is entitled to announce administrative orders related to the preservation of State-designated Cultural Properties. Also, the local autonomous entities has the authorities to examine whether the construction work which will be made in the outer boundaries, which is provided by regulations, of the protected area of the cultural properties might have any effect on preservation of cultural properties or not. Second, preventive actions to protect the cultural properties have been strengthened. If the scale of construction work is more than some scale, the preliminary survey of the surface of the earth to confirm the existence of buried cultural properties and their distribution is obligated. One who is promoting the development plan more than some scale must discuss the plan with the Administrator of Cultural Properties Administration in the process of planning. These actions would be effective to prevent the cultural properties from being damaged because of the development. Third, relaxation of the restrictions has been proceeded. On the basis of regulations which specify the actions to affect the preservation of cultural properties, negative system that does not limit the actions which are not specified in the regulations is introduced. The appropriateness of both protected structure and area should be regularly reviewed and adjusted. Also, most of the restrictions which was made only for administrative convenience and over-regulated the people's living have been revised. Finally, the number of cultural properties to be protected has been increased. Besides the State-designated Cultural Properties, the other cultural properties which are worthy to be protected as City-or-Province-designated Cultural Properties can be designated provisionally and protected. The system of registration and maintenance of the buildings and facilities which are not designated as the Modern Cultural Heritages is established. The penalty for damaging and stealing the cultural Properties which are not designated to be protected was strengthened. Even a dead natural monument can be acknowledged as an natural monument and it is limited to make a specimen or stuffing of the dead natural monument. All of these actions are fit to the high level of understanding of the public about the cultural properties and as the result of these actions, the number of cultural properties to be preserved has been increased. To sum up, the directions of revisions of the Protection of Cultural Properties Act and its sub­laws which have been made from Jan. 1999 to Sep. 2001. are the localization of the protection of the cultural properties, the strengthening of protective actions, the relaxation of various regulations and the increasing of the number fo the protected cultural properties. Also, various problems raised in the processes of implementations of the laws have been reviewed and revised.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.33 no.4
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• pp.148-165
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• 2015

The Cultural Properties Protection Law Act 1962 has been achieving its role for systematic preservation, management and application of the cultural heritage under rapid economic growth circumstances through continuing revisions. Introduced the influence review system for cultural heritages in 2000, and legislated the guideline for the state-change allowance standard for the National Cultural Heritage in 2006 in specific, the law has been contributing significantly for the cultural properties and historical/cultural environment preservation, along with increase in administrative efficiency and improvement on settlement environment. However, increase in public awareness about the cultural property's value and the needs for the local revitalization by utilizing the heritages, while some allowance standard not peoperly delivering the surrounding conditions, such as the value of the properties and their substantial characteristics, land utilization, etc. being applied, complaints from the local residents are increasing continuously. Thus this research focuses on clear vision/value of the heritage and apply them to create the review criteria for the state-change allowance per heritages. Here we set the Focus of Landscape Management Indicators in order to actively preserve and manage the physical characteristics and the native value by analyzing the Cultural Heritage Protection Laws and related guidelines, manuals and research papers, and redesign the cultural propertiy's classification scheme and propose the Review Standard for state-change from the view point of changing the current state. With this research, we expect increase in the satisfaction for the Property management system with public understanding promotion regarding the Standards by applying the reviewed state-change allowance Standards, white securing the consistency for the review criteria as well as the systematic management of historical/cultural environment with their typification characteristics and the value for short-term.

• Convergence Security Journal
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• v.8 no.1
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• pp.35-42
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• 2008

While an information system and administration for an application that a user contacts with raise a head by an important problem, a system approach and methodology for administration are mentioned. Authentication technology of various configuration is used, but non-efficiency by complicated authentication administration and operation inappropriate use are for a successful expansion of various and new business of wire/wireless environment. In addition, under the mobile computer environment with different authentic method each other, it is difficult at all to expect flexible and continuous service. Under the ubiquitous computing environment, It is very important thing plan to research and develop compatibility and the side of variance authentication plan that preservation characteristics are helped. Hereby, This paper look around an requirement items and authority mechanism for the administration and the operation mechanism of the distributed authentication considering expansion possibility of the ubiquitous computing environment not only fixed computing environment but also mobile computing. In future, we expect it by can guide positive participation about distributed authentication technique of the genuine ubiquitous environment.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.665-676
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• 2016

Purpose: This study was conducted to find the optimal freezing method and storage conditions for welsh onion. Methods: Cut welsh onions (0.3 cm) were packed in nylon/linear low density polyethylene (LLDPE) film bags, and frozen utilizing still-air freezing at -$20^{\circ}C$ (SAF20) and -$40^{\circ}C$ (SAF40), and immersed-liquid freezing at -$40^{\circ}C$ (ILF40); they were then stored at -$20^{\circ}C$ for 7 months. During storage, quality characteristics were measured monthly. Results: Drip loss was the lowest in the ILF40 packaging. Color difference in the stem (white part) did not differ significantly according to freezing conditions and storage time. Color difference in the leaf (green part) and stem was the lowest in SAF20. pH remained unchanged, while total aerobic bacterial count, pyruvic acid and moisture content decreased during storage. Pyruvic acid content of ILF40 was the highest among the freezing treatments. Fructose and glucose contents increased gradually during storage. Citric acid, malic acid, succinic acid and fumaric acid contents were unaffected, regardless of the freezing conditions. Conclusion: The optimal freezing method for welsh onions with the least quality changes was determined to be immersed liquid freezing, following by preservation up to 7 months by freeze-storing.

• Food Science and Preservation
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• v.21 no.6
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• pp.784-789
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• 2014

This work aimed to investigate the changes in the nutrient contents and antioxidant activity of Peucedanum japonicum Thunb. by ripening stage, growing condition, and blanching. The crude protein content of the young leaves (3.6~4.3%) was higher than that of the mature leaves (3.1~3.9%). Higher calcium contents were observed in the greenhouse-cultivated samples (225.9~259.2 mg/100 g) compared to the field-cultivated samples (178.5~199.5 mg/100 g). The vitamin C and folate contents (18.1~83.8 and 175.8~220.2 mg/100 g, respectively) of the field-cultivated samples were significantly (p<0.05) higher than those of the greenhouse-cultivated samples (13.1~57.7 and 133.0~148.8 mg/100 g, respectively). The growing condition and blanching were significant factors affecting the changes in the vitamin and polyphenol contents. The ${\beta}$ carotene contents of the blanched samples increased 2.6-fold compared to those of the raw samples. The total polyphenol contents (10.2~17.1 mg/g extract) and DPPH radical scavenging activity ($IC_{50}=2.0{\sim}3.0mg/ml$) of the blanched samples were significantly (p<0.05) higher than those of the raw samples (1.8~4.3 and $IC_{50}=16.2{\sim}21.1mg/ml$, respectively).

• Food Science and Preservation
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• v.22 no.6
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• pp.817-822
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• 2015

This study investigated the physical, textural, and sensory properties of strawberry jam with different amounts (0%, 14%, and 21%) of added rice mash. The soluble solids, pH, and total acidity values of the samples were found to be in the range of $53.00{\sim}65.33^{\circ}Brix$, 4.11~4.20 and 0.66~0.80%, respectively. Soluble solids and total acidity decreased significantly as the amount of rice mash was increased. The L-value, a-value, and b-value increased on increasing the amount of rice mash (p<0.05). The glucose contents of the samples ranged from 3.86 g to 4.13 g. The fructose, sucrose, and maltose contents significantly decreased (p<0.05). The organic acid content was measured and it was found that, oxalic acid was not in the control sample (0% rice mash). As the rice mash content was increased, the succinic acid content also increased (p<0.05), but the citric acid content decreased significantly (p<0.05). In the sensory evaluation, strawberry jam with rice mash showed superior spreading property than that of the control sample. Strawberry jam with 0% rice mash had the highest color and taste score. For the overall acceptability, strawberry jams with 0% and, 14% of rice mash were preferable to that with 21%.

• Food Science and Preservation
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• v.15 no.4
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• pp.550-555
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• 2008

This study analyzed 102 samples from 24 local areas to monitor patulin contamination of apples for processing by the areas. According to the analysis, patulin was detected in 47 samples among totally 92 ones and those of 15 samples from 12 areas were found to be 50 or more ppb so measures to deal with the patulin contamination were necessary. As ways to reduce residues of patulin, when 200 ppm ascorbic acid were treated with they was decreased by 93.4% to 12.89 ppb, and when 100 ppm activated carbon was added they were declined by 95.8% to 2.68 ppb. Treatment with pectinase did not show any significant difference and effects of temperature was not considerable under established sterilizing conditions(90, 105, 120, 135 and $150^{\circ}C$/25 sec). In conclusion, treatment with ascorbic acid and activated carbon on apple juice was found to decrease residues of patulin but more systemic researches were needed to determine it in the future.

• Food Science and Preservation
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• v.12 no.4
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• pp.372-378
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• 2005

Compare with volatile organic compounds from unirradiated and irradiated dried-red pepper that is representative spice of korea. Volatile compounds from unirradiated and irradiated dried-red pepper were extracted using simultaneous distillation-extraction(SDE) apparatus and analyzed by Gas chromatography/mass spectrometer (GC/MS). A total of 61 and 62 compounds were identified from unirradiated and irradiated dried red pepper at dose of 10 kGy. These compounds included alcohols, aldehydes, furans, hydrocarbons, ketones, N-containing compounds, terpenes and micellaneous compounds. Furfural, benzaldehyde, linalool, nerolidol, ${\alpha}$-curcumene, ${\alpha}$-zingibirene were detected as the major volatile compounds from dried-red pepper. Specially, 1,3-bis[1,1-dimethylethyl]-benzene was confirmed as a marker of irradiated dried-red pepper because is not detected in unirraiatied dried-red pepper.

• Food Science and Preservation
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• v.14 no.2
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• pp.201-206
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• 2007

This study was designed to investigate quality characteristics of alcohol fermentation from 5 barldy cultivars teated with non-steam and steam. In alcohol fermentation treated with non-steam, alcohol concentration reached to 1.7% for naked berley, 2.9% for naked waxy barley and 4.3% for Hinchalssalbori. However, no fermentation was occurred with baney and waxy barley. When the barley cultivars were steamed, alcohol concentrations showed to be higher than those not steamed. In sugar concentration from non-steam, both barley and waxy barley showed to have approximately $9.0\;^{\circ}Brix$ and naked barley, naked waxy barley and Hinchalssalbori showed to have approximately $5.0\;^{\circ}Brix$. When the burley cultivars were steamed, sugar concentration was decreased as alcohol concentration was increased Interestingly, sugar concentrations in barley cultivars were fast dropped more than 50% following alcohol fermentation except naked barley k alcohol fermentation treated with non-steam, total acidity of Hinchalssalbori was 0.51%, but the others showed more than 0.80%. So except for Hinchalssalbori, it was possible that acidification occurred during the fermentation. In total acidity from steam, all samples showed less than 0.3%. In flee sugar from non-steam, total free sugar contents of barley and waxy barley were approximately 4,000.0mg% and contents of naked barley naked waxy barley and Hinchalssalbori were each approximately 300.0 mg%. Free sugar from steam was increased as sugar concentration increased. In conclusion, barley cultivars were evaluated to be not suitable at alcohol fermentation treated with non-steam.

• Journal of Physiology & Pathology in Korean Medicine
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• v.36 no.2
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• pp.59-65
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• 2022

Rodent model for chronic cerebral hypoperfusion caused by bilateral carotid artery occlusion (BCAO) show clinically relevant evidences for vascular dementia and impairments of synaptic plasticity in the hippocampus. The purpose of this study was to evaluate effect of fermented garlic (F-Garlic) extract with NO metabolites on cognitive behaviors, synaptic plasticity, and molecular events in the hippocampus following BCAO. Adult male Sprague-Dawley rats were randomly divided three experimental groups into: control+water; BCAO+water; BCAO+F-Garlic. Animals were treated with oral administration of F-Garlic in tap water as a drinking water after surgery for 4 weeks. On passive avoidance test and Y-maze test, BCAO+water showed a significant decrease in step-through latency and spontaneous alteration, indicating deficit of hippocampal memory formation but the treatment of F-Garlic significantly increased these cognitive behaviors. In control+water, a robust increase in the amplitude of evoked field excitatory postsynaptic potentials was observed by theta burst stimulation to hippocampal neural circuit indicating formation of long-term potentiation (LTP) in the hippocampal CA1. BCAO+water showed a highly significant deficit in LTP induction 4 weeks after BCAO. On other hand, daily oral administration of F-Garlic extract caused the marked preservation of LTP induction. Moreover, parvalbumin was markedly reduced in the CA1, especially, in the stratum radiatum of BCAO+water. In contrast, BCAO+F-Garlic mitigate a significantly reduction of the parvalbumin. In summary, these results suggest that daily oral administration of F-Garlic extract can ameliorate cognitive memory deficit through the preservation of synaptic plasticity and interneurons integrity in the hippocampus in rodent model of chronic cerebral hypoperfusion.